JPS5836355A - Treatment for boiled or cooked rice - Google Patents

Abstract

PURPOSE:Glycerol fatty acid ester is added to boiled or cooked rice, frozen and placed in a vessel, thus permitting the boiled rice to be thawed and cooked together with the vessel in an oven or electronic oven. CONSTITUTION:Boiled or cooked rice that is made by a usual method such as boiled white rice, red rice containing ADZUKI beans, rice seasoned with soysauce and other ingredients or chicken or rice fried and seasoned with tomato catsup and mixed with 0.5-2.0wt%, based on the rice, of a glycerol fatty acid ester in any step before freezing, preferably before boiling. The boiled rice is packed in heat-resistant trays and frozen or is frozen then packed.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing cooked cooked rice that can be ``thawed'' by heating the whole container in an oven or microwave.

BACKGROUND OF THE INVENTION Conventionally, various types of frozen textured cooked rice have been manufactured and filled into appropriate packaging or containers for commercialization. When cooking these products, either transfer the frozen cooked rice from the container to a separately prepared eating container such as a plate, and then heat and thaw it in a microwave oven, etc., or store the frozen cooked rice. It was common to transfer the food from the container to a cooking utensil such as a frying pan, then heat and defrost it. However, the conventional method as described above has the disadvantage that it requires the effort of separately transferring the frozen cooked rice to a heating cooking container or the like.

Therefore, the inventors of the present invention tried a method of heating and cooking the frozen cooked rice in a container in an oven or microwave, but found that it remained permanently burnt during thawing and cooking, and that the cooked rice deteriorated quite rapidly after thawing and cooking. It was discovered that there were problems such as deterioration of texture due to the progress of the process. As a result of conducting research based on such knowledge, we have developed a method for processing cooked rice that solves the above problems and allows the entire container to be heated and thawed in an oven or microwave.

The gist of the present invention thus completed is that when rice is processed into cooked rice by appropriate means and then frozen,
Add glycerin fatty acid ester in any step before freezing, fill in a heat-resistant tray and freeze, or fill in the tray after freezing to make frozen cooked cooked rice in a container, then thaw and cook in the container. The present invention resides in a method for processing cooked cooked rice, characterized by heating frozen cooked rice as it is in an oven or a microwave oven.

The method of the present invention will be explained in detail below.

In the present invention, glycerin fatty acid ester is added in any of the steps from processing rice to cooked cooked rice by appropriate means and then freezing the rice.

To explain the process up to freezing, first, rice is processed by appropriate means to obtain cooked rice. As for cooked rice,
There are white rice, red rice, cooked rice, chicken rice, rice gratin, pilaf, dry curry, etc. Therefore, since the appropriate means for processing the rice differs depending on the type of cooked rice, it may be carried out by any conventional means to obtain the desired cooked rice. For example, in the case of white rice, the rice is washed and soaked in water, then cooked; in the case of cooked rice,
After washing the rice with water and draining the water, rice is cooked by adding a soup seasoned with soy sauce, yam, sugar, etc., and toppings such as carrots and burdock root.

The cooked rice thus obtained is frozen before being filled into a heat-resistant tray, or alternatively, it is frozen after being filled into a heat-resistant tray made of aluminum foil, heat-resistant synthetic resin, ceramic, or the like.

In the present invention, as described above, glycerin fatty acid ester is added to the cooked cooked rice before freezing.

The action of the glycerin fatty acid ester is to prevent scorching and aging after cooking that occur in rice that is thawed and cooked in a microwave oven or in a container containing cooked rice. For this purpose, it is desirable that the glycerin fatty acid ester comes into sufficient contact with the rice. Therefore, if there is a rice soaking step when the rice is treated with the appropriate means, the glycerin fatty acid ester should be in sufficient contact with the rice. It is most preferable to add it to the rice, and it is most preferable to add it before the rice is cooked if it does not go through the soaking process.In this case, the amount of addition is preferably 0.5 to 2.0% based on the rice. If the glycerin fatty acid ester and the rice are not in sufficient contact with each other, when the cooked rice is frozen and then thawed and cooked, the above-mentioned effect of the glycerin fatty acid ester can be fully exerted on the entire cooked rice. There is a tendency that the amount of glycerin fatty acid ester added is too small.On the contrary,
When the number of mice exposed to glycerin fatty acid ester increases, the taste and odor of the glycerin fatty acid ester can be felt, which has an adverse effect on the product. Next, the glycerin fatty acid ester can be added in any of the following ways: powdered, paste, or liquid, but the method is sufficient to ensure that the glycerin fatty acid ester and rice are brought into sufficient contact with each other. In order to
It is most preferable to add it in liquid form.

The method of freezing the cooked cooked rice obtained as described above is not particularly limited, and may be carried out according to a conventional method.

However, the pre-treatment or post-treatment of the freezing process differs depending on whether the cooked cooked rice is frozen after being filled into a heat-resistant tray or whether the cooked cooked rice is frozen and then filled into a heat-resistant tray.

In the former case, after filling an appropriate amount of cooked rice into a heat-resistant tray, it can be frozen by contacting it with a liquid gas such as λ nitrogen gas or cold air at around -40℃, or by placing it on a cooling shaft and freezing it. In the latter case, the method may be carried out by forming cooked rice in advance into a heat-resistant tray and freezing it in the above-described freezing means, with or without shaping the cooked rice, and then filling the heat-resistant tray with the frozen rice.

The above heat-resistant trays include aluminum foil, heat-resistant synthetic resin,
There are ceramics, ovenable paper, etc., and heat-resistant synthetic resins include polypropylene, polycarbonate, heat-resistant polyvinyl chloride, etc.

(6) After obtaining the frozen cooked rice in a container in this way, during thawing cooking, the frozen cooked rice in the container is heat-treated as it is in an oven or a microwave oven, so that the frozen cooked rice becomes warm cooked rice before freezing. Processing may be performed such as returning the product or adding a desired brown color to the surface layer. After the heat treatment, the whole container may be served on the dining table and eaten as is, or it may be transferred to a separate container for eating. Considering this, it is important that the heat-resistant tray has the following functions: (1) function as a storage container, (2) function as a heat treatment container, and (1) function as an eating container. In use, it is not necessarily necessary to exhibit the function (2) above.

The material of the heat-resistant tray varies depending on the heat treatment method. If the heat treatment method is an oven, a tray made of aluminum foil, ceramics, or ovenable paper is preferable, and if the heat treatment method is a microwave oven, a tray made of materials such as aluminum foil, ceramics, or ovenable paper is preferable. A tray made of heat-resistant synthetic resin, ceramic, or ovenable paper is preferable.

Comparative experiment example: 200 y of rice of the present invention was washed with water, and after draining, the total weight was 500 y.
Add water so that it becomes 4% and add glycerin fatty acid ester (powder) to this. After adding the rice and soaking it in water for 45 minutes, rice was cooked in an electric rice cooker in the usual manner. After that, the resulting cooked rice was placed in an aluminum foil tray for 150 yen. It was filled and frozen for 40 minutes in a -40°C blower freezer.

Therefore, if you put the frozen cooked rice in a container as it is in a gas oven for 20 minutes at a cloud ambient temperature of about 260°C,
In the microwave oven, it was heated at 2450 ME (z) for 6 minutes.

Comparative Example All the same as the present invention except that glycerin fatty acid ester was not added.

Table 1 shows the evaluation of the above-mentioned present invention and comparative example.

The adhesion weight in Table 1 refers to the weight of cooked rice after heating the frozen cooked rice in a container, and a represents the weight of the cooked rice after the heating treatment, after turning the container upside down and dropping it from a height of about 50 Crn. If the weight of cooked rice in the container in is b, then a
It is the weight ratio of b to In addition, the attached weight is measured only in the case of heat treatment by gas open.
Heat treatment using a microwave oven was not carried out because no burning occurred.

(Margin below) (9) As is clear from Table 1, (1) the appearance of the upper surface of the cooked rice after heating the frozen cooked rice in the container, (
2) Weight of cooked rice adhering to the tray, (3) Burning of cooked rice to the tray, (4) Texture and flavor of cooked rice, (1)
) to (4), the present invention was superior in all respects.

This tendency is not limited to cooked rice but also applies to other types of cooked rice. Furthermore, according to the method of the present invention, for foods whose color affects appetite, such as chicken rice and dry curry, after heat treatment in an oven or microwave oven, the color becomes uneven and reduces appetite. Furthermore, in the case of oil-containing cooked rice that has been cooked with oil, separation of oil can be suppressed.

Example 1 200g of rice was washed with water, and after draining, it was mixed with soy sauce, salt,
Add stock 8201 seasoned with sugar, ingredients 1001 made by shredding carrots, burdock, shiitake mushrooms, fried tofu, etc., and glycerin fatty acid ester (liquid) 31, and cook rice using a conventional electric rice cooker (11). I got some rice.

15 oz of the resulting quick cooked rice was filled into a polypropylene tray and frozen for 40 minutes in a 170°C freezer using liquefied charcoal scum.

The frozen quick rice in a container thus obtained was then heat-treated for 4 minutes in a microwave oven (2450Δ1L (Z)).The obtained quick rice had a texture and flavor that were almost the same as those before freezing. Met.

Example 2: 100 pieces of chopped onion, 100 pieces of diced ham? , 2 green pepper slices and 8 manoshroom slices cooked in butter and rice 7 cooked in an electric rice cooker as usual.
001 and glycerin fatty acid ester (powder) 61 were added, and while the mixture was further cooked, the taste was adjusted with tomato ketchup, salt, and koshiyo. After filling 250 yen of the seasoned rice thus obtained into an aluminum foil tray, white sauce was poured over it and powdered cheese was sprinkled on it to obtain rice gratin.

(12) Thereafter, it was frozen for 40 minutes in a -40°C blower type quick freezer.

The thus obtained frozen rice gratin in a container was then heat-treated as it was in a gas oven at 250°C for 20 minutes. The obtained rice gratin had a moderately burnt color on the surface, almost no burning on the aluminum foil tray, and had good texture and flavor.

Patent applicant: House Foods Industry Co., Ltd. (13)

Claims (1)

[Claims] 1. When rice is processed by an appropriate means to make cooked rice and then frozen, glycerin fatty acid ester is added in any step before freezing, and the rice is filled into a heat-resistant tray and frozen, or the above-mentioned method is added after freezing. A method for processing cooked rice, which comprises filling a tray to produce frozen cooked rice in a container, and then heating the frozen cooked rice in a container as it is in an oven or microwave during thawing cooking.