JPH0375137B2 - - Google Patents
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- Publication number
- JPH0375137B2 JPH0375137B2 JP60279994A JP27999485A JPH0375137B2 JP H0375137 B2 JPH0375137 B2 JP H0375137B2 JP 60279994 A JP60279994 A JP 60279994A JP 27999485 A JP27999485 A JP 27999485A JP H0375137 B2 JPH0375137 B2 JP H0375137B2
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- rice
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Description
〔産業上の利用分野〕
本発明は、容器入り米飯の製造法に関する。特
に、本発明は米粒どうしの結着を有効に防止し得
る容器入り米飯の製造方法に関するものである。
〔従来の技術〕
従来、喫食に際して、熱湯で加温し、開封して
皿等に入れるレトルトパウチ入り米飯が多量に販
売されている。
たしかに上記レトルトパウチ入り米飯は、簡便
であるものの、パウチへの充填時、加圧加熱殺菌
時、流通段階又は商品としての店頭での陳列等に
よつて、米粒どうしが結着してしまう。その結
果、レトルトパウチ入り米飯は、米粒の外観が悪
化し、また、米粒どうしがなかなかほぐれず、更
に、米粒が部分的に押しつぶされるため及び米飯
全体を均一に加温し難いために食感が悪いもので
あつた。
〔発明が解決しようとする問題点〕
本発明は従来の技術よりも米粒どうしの結着が
一層少なく且つふつくらとした美味しい御飯を得
ることができる容器入り米飯の製造方法を提供す
ることを目的とする。さらに本発明は容器の変形
等が少ない製造方法を提供する。
〔問題点を解決するための手段〕
本発明は、米粒の収納物として、剛性或いは準
剛性の容器を採用し、且つ米粒を上記容器に充填
密封するに際し、容器の含気率が特定範囲となる
ように充填密封した後、特定の圧力変化パターン
に基づく圧力制御法により、熱水式の加圧加熱殺
菌処理を施すことにより、米粒どうしの結着を有
効に防止できると共に米飯全体をふつくらとした
美味しいものになし得るとの知見に基づいてなさ
れたものである。
本発明では、米粒として蒸煮米、半蒸煮米、炊
飯米、半炊飯米等を使用するのが好ましい。
上記米粒は、剛性或いは半剛性の容器に充填す
る前に、米粒どうしの結着防止を一層有効なもの
とし、また、米粒が容器へ付着するのを防止する
ために、レシチン、シヨ糖脂肪酸エステル等の乳
化剤を米粒に対して添加し、好ましくは0.01〜
0.1重量%添加し、米粒の表面に付着させるのが
好ましい。又、同様の目的のために、各種油脂を
0.5〜5重量%添加することができる。
次に、上記米粒を剛性或いは準剛性の耐熱性容
器に、該容器の含気率が45〜85容量%、好ましく
は45〜80容量%となるように公知の方法で充填す
る。
本発明においては、剛性或いは準剛性の耐熱性
容器を採用することおよび容器の含気率を上記範
囲に特定することが重要であり、この2つの条件
を満足しない限り、本発明の目的は達成し得な
い。本発明にいう剛性容器とは、内容物を充填し
たとき及び内容物の取り出し時に容器の形状が変
化しない容器を意味し、準剛性容器とは、内容物
を取り出す時に一時的に変形するような容器を意
味する。
上記剛性或いは準剛性の耐熱性容器としては、
135℃程度までの耐熱を有する材料でつくられて
いるものが好ましく、円柱、立方体、直方体等の
多角形の容器或いはカツプ状、丼状の容器等が使
用される。又、この剛性或いは準剛性の耐熱性容
器としては、耐水性材料であり、可撓性材料であ
るポリエチレン、ポリスチレン、ポリプロピレ
ン、ポリエステル等の単層物或いは積層物でつく
られたものが好ましい。このように、剛性或いは
準剛性の耐熱性容器を用いると、添付のカレー等
を加え、電子レンジで簡易に加温でき、該容器を
食器として用いて喫食することもできる。
また、本発明では、米粒を上記容器に充填する
に際し、容器の含気率が上記の特定の範囲となる
ようにすることが重要である。
ここで容器の含気率とは、容器の容量を100%
とし、ここから充填される米粒の容積%を差し引
いた、つまり容器中の空気又は窒素等の不活性気
体の容量を意味する。尚、上記含気率となるよう
に米粒を容器に充填するに際しては、米粒が容器
内に均一に配置されるように充填されるようにす
るのが好ましい。このようにして容器に米粒を充
填した後、可撓性フイルムを使用し、ヒートシー
ル等公知の手段により容器を密封する。
本発明においては、剛性或いは準剛性の容器を
採用し、且つ容器の含気率が特定の範囲となるよ
うにすることによつて、加圧加熱処理時や流通段
階において、レトルトパウチの如くパウチ内壁に
よつて米粒が狭まれることがなく、米粒どうしが
結着することがない。
本発明では、次の上記密封容器の加圧加熱処理
を施す。ここで加圧加熱処理としては、容器外の
圧力が容器内の圧力より−1.0〜2.0Kg/cm2となる
範囲で行なうのが望ましい。つまり、このような
方法によると、容器の変形や袋の破れを有効に防
止できるからである。さらに、本出願人が提出し
た特願昭59−121066号(特開昭64−1371号)に記
載の方法によると、より一層効果的であり、本発
明の加圧加熱処理としてこの方法を用いるのが最
も好ましい。ここで特願昭59−121066号に記載の
方法を具体的に説明すると、この方法は、容器外
の圧力の上昇率を容器内の圧力の上昇率に合わせ
るように変化させ、かつ容器外の圧力の降下時期
を冷却開始時点よりも遅らせるように制御して行
なう圧力制御方式の下で行なう加圧加熱殺菌方式
である。
この圧力制御法を実施するに当つては、先ず加
熱の対象となる米粒を充填済みの含気包装体につ
いて、所定の温度条件下における容器内の圧力変
化パターを検知する。この検知方法としては、例
えば包装体内の内容物の温度及び空間部の温度を
測定し得るように前記包装体内に熱電対を装着せ
しめた後、これを殺菌処理槽内に填入し、所定の
殺菌温度条件にて最近処理を実施して内容物の温
度変化パターン及び同空間部の温度変化パターン
を測定し、この測定結果に基づいて包装体の内圧
の変化パターンを求める方法が挙げられる。
より具体的には、同容器内の圧力の近似式は、
以下の方法によつて求められる。
容器内の圧力(Kg/cm2)=〔大気圧(Kg/cm2・abs)
×一定時間後の空間部の温度(〓)/空間部の初温度(
〓)
+一定時間後の内容物の温度に対応する飽和水蒸気圧(K
g/cm2・abs)〕−大気圧(Kg/cm2・abs)
但し、上記式に於いて殺菌処理前の容器内の圧
力を大気圧として計算し、空間部の初温度は、内
容物の初温度と略同様であると見做して行なつ
た。
さらに直接的に容器内の圧力を測定しこの圧力
の変化パターンを検知する方法をとることも可能
である。
以上の方法によつて得た容器内の圧力の変化パ
ターンから同パターンの上昇時に於ける変化時点
を検知するとともに、容器内の圧力のピーク圧を
検知し、これに殺菌開始時の差圧及び容器内の圧
力のピーク時の差圧を参酌して、処理槽内の圧力
の上昇率が上記の変化時点付近で変化(処理槽内
の圧力の変化態様は、容器内の圧力の変化の態様
に追従させるのが適度な差圧を確保し得る上で好
ましく、特に低く変化させるのがよい。)するよ
うに、容器内の圧力の上昇率を算出し処理槽内の
圧力の上昇率の制御設定を行なう。又、処理槽内
の圧力の降下開始時点が冷却処理開始時点よりも
遅れるように、処理槽内の圧力の降下時の制御設
定を行ない、圧力制御法に係る制御設定を完了す
る。
尚、前記殺菌処理開始時の差圧あるいは、容器
内の圧力のピーク時における差圧の設定条件につ
いては、−0.3〜0.5Kg/cm2となるように設定する
のが容器の変形を防ぐ上で望ましい。
さらに処理槽内の圧力の上昇率変化時点に関し
ては、容器内の圧力の上昇パターンの変化時点を
基準として、その前後において、変化時点到達時
間(殺菌開始より同変化時点までの所要時間)×
30%の範囲で上昇率変化時点を定めるのが、容器
内の圧力上昇時に適度な差圧を一定して維持し得
る点で好ましい。
尚、上記圧力制御方法は、コンピユーターを利
用することによつて、自働的且つ安定的にこれを
行なうことができる。
〔発明の効果〕
本発明によれば、米粒どうしの結着が良好に防
止され外観、食感、米粒のぼぐれが良好な容器入
り米飯が提供される。特に、本発明の方法におい
て、加圧加熱処理方法として、特願昭59−121068
号に記載された圧力制御方式を用いると容器の変
形が一層良好に防止できると共に米粒どうしの結
着をより有効に防止することができる。
従つて、本発明の方法によつて製造された容器
入り米飯は、カレー等とともに即席食品として好
適に使用される。特に本発明に係るものは、容器
の含気率が大きい上に米粒どうしの結着が少ない
ので、容器の蓋をあけ、これに添付のカレー等を
入れるとカレー等が米粒の間隙から容易に米粒塊
内部に浸透し、且つ容器がカレーを収納するため
に充分に空間を有しているので、カレー等が容器
からこぼれることがない。
更に、これをそのまま電子レンジで加温するこ
とによつて、直ちに喫食できるという利点があ
る。尚、本発明に係る容器入り米飯は、前記カレ
ー等を添付しないで販売することもできる。ま
た、喫食する前に米飯を加温するのは電子レンジ
に限定されるものではなく、例えば容器入り米飯
を熱湯中で加温しても良い。
次に実施例により本発明を具体的に説明する。
〔実施例〕
実施例において、容器の含気率は、米飯入り容
器を水の中に入れ、生じた空気の量を測定し、次
式から求めた。
含気率(%)=容器入り麺中の空気の体積/容器の内容
積×100
実施例 1
常法により、得られた炊飯米180gを厚さ0.7mm
のポリプロピレン製円形トレー(上部直径150mm
下部直径80mm 深さ30mm)に充填し、内層ポリ
プロピレン/外層ナイロンの円形フイルム(直径
150mm)でヒートシールした。この場合、含気率
は約47容量%であつた。
次に該トレーを殺菌処理槽内に填入した。尚該
トレーには、内容物の温度を測定し得るように熱
電対が装着されている。
次いで、同処理槽内を密閉後、処理槽内を初加
圧し(0.25Kg/cm2)、90℃の熱水を貯湯タンクよ
り処理槽内へ送り込んだ。然る後、処理槽内の温
度を第1図A線に示すように上昇させ、122℃に
達した後、15分間殺菌処理を行ない(この間、処
理槽内の圧力調整は、手動バルブによりトレーが
変形しないようにした)第1図に示すように内容
物の温度変化パターン(第1図B線参照)を測定
した。
この温度変化パターン測定結果から下記計算法
によつてトレー内の圧力を算出して得られたのが
同図C線に係るトレー内圧力変化パターンであ
る。尚、この算出に当つては、空間部温度=内容
物温度と見做した。
トレー内圧力(ゲージ圧)=〔大気圧(Kg/cm2・abs)
×一定時間後の空間部の温度(〓)/空間部の初温度(
〓)
+一定時間後の内容物の温度に対応する飽和水蒸気圧(
Kg/cm2・abs)〕−大気圧(Kg/cm2・abs)
(但し、上式に於いては、殺菌処理前のトレー内
圧を大気圧として計算した。)
このようにして得られ、第1図C線によつて表
されるトレー内部の圧力変化パターンに対応し
て、熱水式の加圧加熱殺菌処理槽内の圧力をD線
のように調整することにより、圧力制御を実施
し、本発明のトレー入り米飯を得た。第1図D線
は、この処理槽内の圧力の変化を示しており、こ
の圧力は、加熱によつて発生する水蒸気、吸気弁
によつて導入される加圧空気、及び排気弁からの
水蒸気と空気の放出によつて調節される。
殺菌処理開始20分経過後の処理槽内の圧力を
1.6Kg/cm2に調整し、差圧(処理槽内圧力−トレ
ー内圧)を+0.2Kg/cm2とした。そしてこの時点
から圧力の上昇率を、C線に示す上昇率に対応
して変化させ、さらに加熱殺菌処理開始から30分
後を一定加圧開始点とし、処理槽内圧力を2.5
Kg/cm2に固定して、そのまま、この圧力を殺菌処
理開始後36分(冷却開始時点の1分後)の圧力
降下開始時点まで維持した。次いで、加熱殺菌
処理開始から40分後(冷却開始時点の5分後)
の冷却がほぼ終了した時点では、処理槽内の圧
力を1.6Kg/cm2(差圧+0.2Kg/cm2)とした。
このように、処理槽内の圧力がトレー内の圧力
の−0.3〜+0.5Kg/cm2となるように、処理槽内の
圧力を上昇させることにより、含気率が高い米飯
入りトレーを、熱水式で加圧加熱殺菌処理するこ
とが可能となる。一方、本発明では、処理槽内の
圧力降下時期を冷却開始時期よりも遅らせ、かつ
処理槽内の圧力を該容器内の圧力の−1.0+2.0
Kg/cm2となるよう保つ。上記の場合、処理槽内の
圧力降下時期をトレー内の冷却開始時期よりも遅
らせ、かつ加圧空気等の注入により、処理槽内の
圧力をとの間のD線で示される範囲に維持す
ることにより、処理槽内の圧力を該トレー内の圧
力の−0.1〜+2.0Kg/cm2となるよう保つている。
これにより、トレーのシールの剥がれ、及び変形
(A線及びB線から明らかなように、冷却開始時
点以降の処理槽内の温度は、トレー内の温度よ
りも早く低下するので、処理槽内の方がトレー内
よりも早く圧力が下がり、トレー内の圧力が相対
的に高くなつて、トレーのシールが剥がれたり、
トレーが変形したりするおそれがある。)を有効
に防止することができる。
上記処理槽内の圧力変化パターンに基づき、前
記トレーを処理槽内で前記条件に係る殺菌処理を
行ない、トレー入り米飯を得た。得られたトレー
入り米飯には、トレーの変形、破損は一切見られ
なかつた。また、得られたトレー入り米飯は、外
観良好のものであつた。
喫食に当つては、95℃の湯で5分間加温した
後、トレーを開封し、該トレーにカレー150gを
注いだ後、喫食した。米粒どうしが結着しておら
ず、ほぐれも良好であり、また、食感が良好であ
つた。
実施例 2
実施例1と全く同様な方法で得られた容器入り
米飯を、その蓋体に孔を数箇所形成し、500KW
の電子レンジで3分間加温した後喫食した。得ら
れた容器入り米飯はふつくらとした美味しいもの
であつた。
実施例 3
実施例1と同種のトレーに米飯の充填量を、そ
れぞれ密封後の容器の含気率が約27容量%、約40
容量%、約56容量%、約78容量%、約84容量%、
約89容量%となるように充填密封した後、実施例
1と同様の方法で加圧加熱処理を行ないトレー入
り米飯を得た。次いで、実施例2と同様に各サン
プルの蓋体に孔を数箇所形成し、500KWの電子
レンジで3分間加温した。その後、実施例2の製
品及び上記各サンプルについて10名のパネルによ
るパネルテストを行つた。結果を第1表に示す。
表中総合評価は容器入り米飯の食感、外観、ほぐ
れを総合的に評価し、パネルの理想とする米飯を
10点とした場合の10段階評価を行いその平均値
(小数点第二位以下四捨五入)を示したものであ
る。
[Industrial Field of Application] The present invention relates to a method for producing containerized cooked rice. In particular, the present invention relates to a method for producing packaged cooked rice that can effectively prevent rice grains from sticking together. [Prior Art] Conventionally, a large amount of cooked rice has been sold in retort pouches, which are heated in boiling water, opened, and placed in a plate or the like before eating. It is true that the above-mentioned cooked rice in a retort pouch is convenient, but rice grains tend to stick to each other during filling into the pouch, pressurizing and heating sterilization, distribution stage, display as a product in a store, etc. As a result, the appearance of the rice grains in retort pouches deteriorates, the rice grains are difficult to loosen, and the texture is poor because the rice grains are partially crushed and it is difficult to heat the entire rice uniformly. It was bad. [Problems to be Solved by the Invention] The purpose of the present invention is to provide a method for producing rice in containers that has less binding of rice grains to each other than conventional techniques and can produce fluffy and delicious rice. shall be. Furthermore, the present invention provides a manufacturing method that causes less deformation of the container. [Means for Solving the Problems] The present invention employs a rigid or semi-rigid container as a container for storing rice grains, and when filling and sealing the container with rice grains, the air content of the container falls within a specific range. After the rice is filled and sealed, a pressure control method based on a specific pressure change pattern is used to perform hot water pressurized heat sterilization treatment, which effectively prevents the rice grains from sticking together and makes the entire cooked rice plump. This was based on the knowledge that it could be made into something delicious. In the present invention, it is preferable to use steamed rice, semi-cooked rice, cooked rice, semi-cooked rice, etc. as the rice grains. Before filling the rice grains into a rigid or semi-rigid container, the rice grains are treated with lecithin, sucrose fatty acid ester, etc., in order to more effectively prevent the rice grains from sticking to each other and to prevent the rice grains from adhering to the container. Add an emulsifier such as to the rice grains, preferably 0.01~
It is preferable to add 0.1% by weight and attach it to the surface of rice grains. In addition, various oils and fats are used for the same purpose.
It can be added in an amount of 0.5 to 5% by weight. Next, the rice grains are filled into a rigid or semi-rigid heat-resistant container by a known method so that the air content of the container is 45 to 85% by volume, preferably 45 to 80% by volume. In the present invention, it is important to adopt a rigid or semi-rigid heat-resistant container and to specify the air content of the container within the above range. Unless these two conditions are satisfied, the purpose of the present invention will not be achieved. I can't. A rigid container as used in the present invention means a container whose shape does not change when the contents are filled or when the contents are taken out, and a semi-rigid container means a container whose shape does not change when the contents are taken out. means a container. The above-mentioned rigid or semi-rigid heat-resistant container includes:
Preferably, the container is made of a material that is heat resistant up to about 135° C., and polygonal containers such as cylinders, cubes, rectangular parallelepipeds, cup-shaped containers, bowl-shaped containers, etc. are used. The rigid or semi-rigid heat-resistant container is preferably made of a single layer or a laminate of waterproof and flexible materials such as polyethylene, polystyrene, polypropylene, and polyester. In this way, when a rigid or semi-rigid heat-resistant container is used, the accompanying curry etc. can be added and easily heated in a microwave oven, and the container can also be used as tableware for eating. Furthermore, in the present invention, when filling the container with rice grains, it is important that the air content of the container falls within the specific range described above. Here, the air content of the container means the capacity of the container as 100%.
The volume of rice grains to be filled is subtracted from this value, which means the volume of air or inert gas such as nitrogen in the container. Incidentally, when filling the container with rice grains to achieve the above air content, it is preferable to fill the container so that the rice grains are uniformly arranged in the container. After filling the container with rice grains in this manner, the container is sealed using a flexible film by a known means such as heat sealing. In the present invention, a rigid or semi-rigid container is used, and the air content of the container is within a specific range, so that pouches such as retort pouches can be used during pressurized heat treatment and during the distribution stage. The rice grains are not narrowed by the inner wall, and the rice grains do not stick together. In the present invention, the sealed container is subjected to the following pressure and heat treatment. Here, the pressure and heat treatment is desirably carried out in a range where the pressure outside the container is -1.0 to 2.0 kg/cm 2 lower than the pressure inside the container. In other words, according to such a method, deformation of the container and tearing of the bag can be effectively prevented. Furthermore, the method described in Japanese Patent Application No. 59-121066 (Japanese Unexamined Patent Publication No. 64-1371) filed by the present applicant is even more effective, and this method is used as the pressure heat treatment of the present invention. is most preferable. To specifically explain the method described in Japanese Patent Application No. 59-121066, this method changes the rate of increase in pressure outside the container to match the rate of increase in pressure inside the container, and This is a pressurized heat sterilization method that is carried out under a pressure control method in which the timing of the pressure drop is controlled to be later than the cooling start point. In carrying out this pressure control method, first, the pressure change pattern in the container under a predetermined temperature condition is detected for an air-containing package filled with rice grains to be heated. This detection method involves, for example, attaching a thermocouple inside the package so as to measure the temperature of the contents inside the package and the temperature of the space, and then inserting the thermocouple into a sterilization tank. An example of this method is to perform recent processing under sterilization temperature conditions, measure the temperature change pattern of the contents and the temperature change pattern of the same space, and determine the change pattern of the internal pressure of the package based on the measurement results. More specifically, the approximate formula for the pressure inside the container is:
It is determined by the following method. Pressure inside the container (Kg/cm 2 ) = [Atmospheric pressure (Kg/cm 2・abs)
× Temperature of the space after a certain period of time (〓) / Initial temperature of the space (
〓) + Saturated water vapor pressure (K
g/cm 2・abs)] − Atmospheric pressure (Kg/cm 2・abs) However, in the above formula, the pressure inside the container before sterilization is calculated as atmospheric pressure, and the initial temperature of the space is calculated based on the content The temperature was assumed to be approximately the same as the initial temperature of . Furthermore, it is also possible to directly measure the pressure inside the container and detect a pattern of changes in this pressure. From the change pattern of the pressure inside the container obtained by the above method, the change point when the pattern rises is detected, the peak pressure of the inside of the container is detected, and the differential pressure at the start of sterilization and the Taking into account the differential pressure at the peak of the pressure in the container, the rate of increase in the pressure in the processing tank changes around the above change point (the manner of change in the pressure in the treatment tank is the manner in which the pressure in the container changes) It is preferable to make it follow the pressure difference in order to ensure an appropriate differential pressure, and it is especially good to change it to a low value. Make settings. Further, the control settings for the time when the pressure in the processing tank is lowered are set so that the time when the pressure in the processing tank starts to drop is delayed from the start time of the cooling process, and the control settings related to the pressure control method are completed. Regarding the setting conditions for the differential pressure at the start of the sterilization process or the differential pressure at the peak of the pressure inside the container, it is best to set it to -0.3 to 0.5 Kg/cm 2 to prevent the container from deforming. desirable. Furthermore, regarding the point in time when the rate of increase in pressure in the treatment tank changes, the time to reach the change point (time required from the start of sterilization to the point in time) x
It is preferable to determine the time point at which the rate of increase changes within a range of 30%, since it is possible to maintain a constant and appropriate differential pressure when the pressure inside the container increases. The pressure control method described above can be performed automatically and stably by using a computer. [Effects of the Invention] According to the present invention, a packaged cooked rice is provided in which rice grains are well prevented from sticking together, and the appearance, texture, and rice grains are not loose. In particular, in the method of the present invention, as a pressure and heat treatment method, Japanese Patent Application No. 59-121068
By using the pressure control method described in the above issue, deformation of the container can be better prevented, and rice grains can be more effectively prevented from sticking together. Therefore, the packaged cooked rice produced by the method of the present invention is suitably used as an instant food together with curry and the like. In particular, with the container according to the present invention, the air content of the container is high and the rice grains do not stick together easily, so if you open the lid of the container and add the attached curry etc. Since the curry penetrates into the rice grain agglomerates and the container has sufficient space to accommodate the curry, the curry and the like will not spill out of the container. Furthermore, it has the advantage that it can be eaten immediately by heating it in a microwave oven. Incidentally, the packaged cooked rice according to the present invention can also be sold without the curry etc. attached thereto. Furthermore, heating the rice before eating is not limited to the microwave oven; for example, a container of rice may be heated in boiling water. Next, the present invention will be specifically explained with reference to Examples. [Example] In the example, the air content of the container was determined by placing a container containing cooked rice in water, measuring the amount of air generated, and using the following formula. Air content (%) = Volume of air in the noodles in the container / Inner volume of the container x 100 Example 1 180g of cooked rice obtained by the usual method was made into a 0.7mm thick
Polypropylene circular tray (top diameter 150mm)
Fill the lower part with a diameter of 80 mm and a depth of 30 mm with a circular film of inner layer polypropylene and outer layer nylon (diameter
150mm) and heat sealed. In this case, the air content was approximately 47% by volume. Next, the tray was loaded into a sterilization tank. A thermocouple is attached to the tray to measure the temperature of the contents. Next, after sealing the inside of the treatment tank, the inside of the treatment tank was initially pressurized (0.25 Kg/cm 2 ), and hot water at 90°C was sent into the treatment tank from the hot water storage tank. After that, the temperature inside the processing tank was raised as shown in line A in Figure 1, and after reaching 122°C, sterilization was carried out for 15 minutes (during this time, the pressure inside the processing tank was controlled by the tray with a manual valve). As shown in FIG. 1, the temperature change pattern of the contents (see line B in FIG. 1) was measured. The pressure change pattern in the tray shown by line C in the figure was obtained by calculating the pressure in the tray from the measurement results of the temperature change pattern using the calculation method described below. In this calculation, it was assumed that the space temperature = the content temperature. Pressure inside the tray (gauge pressure) = [Atmospheric pressure (Kg/cm 2・abs)
× Temperature of the space after a certain time (〓) / Initial temperature of the space (
〓) + Saturated water vapor pressure corresponding to the temperature of the contents after a certain period of time (
Kg/cm 2・abs)] - Atmospheric pressure (Kg/cm 2・abs) (However, in the above formula, the tray internal pressure before sterilization treatment was calculated as atmospheric pressure.) Obtained in this way, Pressure control is implemented by adjusting the pressure inside the hot water pressurized heat sterilization treatment tank as shown by line D in accordance with the pressure change pattern inside the tray shown by line C in Figure 1. Then, the trayed cooked rice of the present invention was obtained. Line D in Figure 1 shows the change in pressure inside this processing tank, and this pressure is caused by water vapor generated by heating, pressurized air introduced by the intake valve, and water vapor from the exhaust valve. and by the release of air. Check the pressure inside the treatment tank 20 minutes after starting the sterilization process.
The pressure was adjusted to 1.6Kg/cm 2 and the differential pressure (pressure inside the processing tank - pressure inside the tray) was set to +0.2Kg/cm 2 . From this point on, the rate of increase in pressure is changed in accordance with the rate of increase shown in line C, and 30 minutes after the start of heat sterilization treatment is set as the constant pressure start point, and the pressure inside the treatment tank is increased to 2.5.
The pressure was fixed at Kg/cm 2 and maintained as it was until the pressure started to drop, which was 36 minutes after the start of the sterilization process (1 minute after the start of cooling). Next, 40 minutes after the start of heat sterilization treatment (5 minutes after the start of cooling)
When cooling was almost completed, the pressure inside the treatment tank was set to 1.6 Kg/cm 2 (differential pressure + 0.2 Kg/cm 2 ). In this way, by increasing the pressure inside the processing tank so that the pressure inside the processing tank is -0.3 to +0.5 Kg/cm 2 of the pressure inside the tray, a tray containing cooked rice with a high air content can be made. It becomes possible to perform pressurized heat sterilization treatment using a hot water method. On the other hand, in the present invention, the pressure drop timing in the processing tank is delayed from the cooling start timing, and the pressure in the processing tank is -1.0 + 2.0 of the pressure in the container.
Keep it at Kg/ cm2 . In the above case, the timing of the pressure drop in the processing tank is delayed from the timing of the start of cooling in the tray, and the pressure in the processing tank is maintained within the range shown by line D between and by injecting pressurized air, etc. By doing so, the pressure inside the processing tank is maintained at -0.1 to +2.0 kg/cm 2 of the pressure inside the tray.
This may cause peeling of the seal on the tray and deformation. The pressure decreases faster than inside the tray, and the pressure inside the tray becomes relatively high, causing the tray seal to peel off, or
There is a risk that the tray may become deformed. ) can be effectively prevented. Based on the pressure change pattern in the processing tank, the tray was sterilized in the processing tank under the above conditions to obtain cooked rice in a tray. No deformation or damage to the tray was observed in the resulting cooked rice in a tray. Moreover, the obtained trayed cooked rice had a good appearance. To eat, the curry was heated in hot water at 95°C for 5 minutes, the tray was opened, and 150 g of curry was poured into the tray. The rice grains were not stuck together, loosened well, and had a good texture. Example 2 A container of cooked rice obtained in exactly the same manner as in Example 1 was heated at 500KW by forming several holes in the lid.
It was eaten after being heated in the microwave for 3 minutes. The resulting packaged rice was fluffy and delicious. Example 3 The amount of cooked rice filled in the same type of tray as in Example 1 was determined so that the air content of the container after sealing was approximately 27% by volume and approximately 40% by volume.
Capacity%, about 56 capacity%, about 78 capacity%, about 84 capacity%,
After filling and sealing to approximately 89% by volume, pressure and heat treatment was performed in the same manner as in Example 1 to obtain cooked rice in a tray. Next, as in Example 2, several holes were formed in the lid of each sample and heated in a 500 KW microwave oven for 3 minutes. Thereafter, a panel test of 10 people was conducted on the product of Example 2 and each of the above samples. The results are shown in Table 1.
The comprehensive evaluation in the table comprehensively evaluates the texture, appearance, and looseness of the rice in the container, and determines the panel's ideal rice.
This shows the average value (rounded to the second decimal place) of a 10-point evaluation with 10 points.
【表】【table】
【表】
* 実施例2に同じ。
[Table] * Same as Example 2.
第1図は、本発明の方法により行つた容器入り
米飯の製造における、熱水式の加圧加熱殺菌処理
槽及び該容器内部の温度変化と圧力変化を示した
グラフである。
〔符号の説明〕、A線……処理槽内の温度変化
を示す線、B線……容器内容物の温度変化を示す
線、C線……容器内容物の温度から算出された容
器内の圧力変化を示す線、D線……処理槽内の圧
力変化を示す線、……圧力の上昇率変化時点、
……一定加圧開始時点、、……圧力降下開始
時点、……冷却がほぼ終了した時点、……冷
却開始時点。
FIG. 1 is a graph showing temperature changes and pressure changes inside a hot water pressurized heat sterilization treatment tank and the container in the production of containerized cooked rice according to the method of the present invention. [Explanation of symbols], Line A...A line indicating the temperature change inside the processing tank, Line B...A line indicating the temperature change of the contents of the container, Line C...The line showing the temperature change in the container calculated from the temperature of the contents of the container. Line showing pressure change, line D...line showing pressure change in the processing tank...point of change in pressure increase rate,
...at the start of constant pressurization, ...at the start of pressure drop, ...at the time when cooling is almost completed, ...at the time when cooling starts.
Claims (1)
米、蒸煮米及び半蒸煮米からなる群より選ばれる
米粒を、含気率が前記容器全容積の45〜85容量%
になるように充填密封した後、該容器を熱水式の
加圧加熱殺菌処理槽内に入れ、(a)該処理槽内の圧
力が該容器内の圧力の−0.3〜+0.5Kg/cm2となる
ように、該処理槽内の圧力を上昇させ、かつ(b)該
処理槽内の圧力降下時期を冷却開始時期よりも遅
らせ、かつ処理槽内の圧力を該容器内の圧力の−
1.0〜+2.0Kg/cm2となるよう保ちながら、該処理
槽内の圧力を降下させる圧力制御法により、熱水
式の加圧加熱殺菌処理を施すことを特徴とする、
容器入り米飯の製造法。 2 容器入り米飯が電子レンジ用である請求項1
記載の方法。 3 剛性又は準剛性の容器がトレーである請求項
2記載の方法。[Scope of Claims] 1. Rice grains selected from the group consisting of cooked rice, semi-cooked rice, steamed rice, and semi-cooked rice are placed in a rigid or semi-rigid container with an air content of 45 to 85 of the total volume of the container. %
After filling and sealing the container so that 2 , the pressure in the processing tank is increased, and (b) the pressure drop time in the processing tank is delayed from the cooling start time, and the pressure in the processing tank is lowered to -the pressure in the container.
It is characterized by performing hot water pressurized heat sterilization treatment using a pressure control method that reduces the pressure in the treatment tank while maintaining the temperature at 1.0 to +2.0 Kg/ cm2 .
Method of manufacturing containerized rice. 2.Claim 1 that the container of cooked rice is for use in a microwave oven.
Method described. 3. The method of claim 2, wherein the rigid or semi-rigid container is a tray.
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60279994A JPS62138169A (en) | 1985-12-12 | 1985-12-12 | Production of cooked rice packed in container |
KR1019860010561A KR900006865B1 (en) | 1985-12-11 | 1986-12-10 | Manufacturing method of packaged food |
GB8629512A GB2185379B (en) | 1985-12-11 | 1986-12-10 | Method of producing packed food |
DE3642194A DE3642194C3 (en) | 1985-12-11 | 1986-12-10 | Process for the production of packaged food |
IT22646/86A IT1199773B (en) | 1985-12-11 | 1986-12-11 | PROCEDURE FOR PRODUCING PACKAGED FOOD PRODUCTS |
CN86108458A CN1021285C (en) | 1985-12-11 | 1986-12-11 | Method for producing packaged food products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60279994A JPS62138169A (en) | 1985-12-12 | 1985-12-12 | Production of cooked rice packed in container |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62138169A JPS62138169A (en) | 1987-06-20 |
JPH0375137B2 true JPH0375137B2 (en) | 1991-11-29 |
Family
ID=17618824
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60279994A Granted JPS62138169A (en) | 1985-12-11 | 1985-12-12 | Production of cooked rice packed in container |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62138169A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014226099A (en) * | 2013-05-23 | 2014-12-08 | 東洋製罐株式会社 | Pouched retort cooked rice |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5768747A (en) * | 1980-10-14 | 1982-04-27 | Sadatake Yoshida | Preparation of soft cooked rice for preservation |
-
1985
- 1985-12-12 JP JP60279994A patent/JPS62138169A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS62138169A (en) | 1987-06-20 |
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