JP2004267020A - Retort takikomi-gohan distributable at normal temperature and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide retort Takikomi-gohan (seasoned steamed rice with fish, meat and vegetables) distributable at normal temperature that is a retort processed boiled rice food in which rice and ingredient materials are tastily cooked into a good appearance, respectively with a separate sheet placed between the housed boiled rice and the ingredient materials and made preservable over a long period while retaining the tastiness and quality of each of the boiled rice and ingredient materials and to provide a method for producing the same. <P>SOLUTION: The feature is to place the separate sheet having a plurality of small holes or cuts provided therein on the top surface of intermediate seasoned boiled rice prepared by mixing a seasoning liquid with boiled rice heated in a retorting molded container under pressure and kept in a half-boiled or a boiled state. The ingredient materials for the Takikomi (the fish, meat and vegetables) are placed thereon and then boiled by retort cooking/sterilizing. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
[Industrial applications]
The present invention is a retort-processed cooked rice food product, in which a separate sheet is placed between stored rice and ingredients, while the rice and ingredients are each cooked deliciously, while maintaining the deliciousness and quality of each. The present invention relates to a retort-cooked rice that can be stored for a long time and can be distributed at room temperature, and a method for producing the rice.
[0002]
[Prior art]
Conventionally, in a packaged food in which a plurality of ingredients having different moisture contents are stored in a container, due to the properties of the stored ingredients, during the long-term storage, the original texture and flavor of the ingredients are impaired, or carelessly. The taste and appearance may be deteriorated due to mixing or migration of moisture. As a countermeasure, it has been practiced to separately package each food material in a small bag in advance and combine them, provide a partition between the enclosed food materials, and interpose a sorting sheet.
[0003]
For example, firstly, there is a cooked rice cooked product in which a partition wall is provided in a container, and ingredients and soup are separately stored in a container on a tray and sterilized by heating (Japanese Patent Laid-Open No. 11-18703). ). According to the invention, "a partition wall is provided in a tray-shaped container made of a material having high heat resistance and airtightness to form at least two storage spaces, and of the storage spaces, the first storage space contains fish and shellfish. A lid body containing a cooked edible portion, and a soup prepared to have a cooking taste when the edible portion is cooked in rice in the second storage space, and made of the same material as the container on the tray. Is heat-sealed, and the whole is heat-sterilized to produce a cooked rice cooked product. "
[0004]
Further, there is a prior invention in which a sheet is interposed between a main ingredient and a side ingredient of frozen food such as packed rice and noodles (Japanese Patent Laid-Open No. 10-66525). The contents of the invention are as follows: "The bottom of the container is filled with main ingredients such as cooked rice and noodles, and the upper surface of the main ingredient is covered with a sheet-like ingredient, and a liquid auxiliary ingredient is placed on the sheet-like ingredient. Frozen food that has been placed and frozen. "
[0005]
[Problems to be solved by the invention]
The first cited invention (Japanese Unexamined Patent Publication No. 11-18703) is a cooked cooked rice product. In this case, a partition wall is provided in a tray-like container to prepare a cooked edible portion and a cooked taste. The soup prepared as described above is stored in a distinct storage space, the lid is heat-sealed, and the whole is heat-sterilized. However, when rice is cooked in a rice cooker, ingredients to be put and a seasoning liquid are prepared and simply packaged in order to make rice cooked. The partition wall is provided so that the ingredients and the seasoning liquid do not mix until they are put into the rice cooker.
[0006]
In the second cited example (JP-A-10-66525), a sheet is interposed between a main food material and a liquid auxiliary food material. This seems to be common in the use of sheets, but the cited example is a frozen food, not a retort food distributed at room temperature, and the basic composition of the invention is different in that the auxiliary ingredients are liquid. Therefore, the present invention is essentially different in the technical idea.
[0007]
The development concept of the retort-cooked rice that can be distributed at room temperature according to the present invention is to provide the cooked rice as a retort food that can be distributed at room temperature so that it can be easily eaten at home at any time simply by heating it in a microwave oven. Is what you do. The conventional retort food of cooked rice is prepared by mixing rice and ingredients from the beginning, sealing the mixture, and then heating and cooking. In this case, the seasoning liquid reacts with the ingredients, causing a browning phenomenon, changing the flavor and taste, and the migration of moisture may deteriorate the texture and appearance of the ingredients. Many. For this reason, the ingredients are limited to strip-shaped ones, and there is a drawback that a lump-shaped or block-shaped one such as a side dish of a lunch box cannot be used. The present invention puts scallop scallop as it is with rice, puts chicken in block form, puts carrots, shiitake mushrooms, ginkgo, etc. in a lump and cooks it, so that the rice and ingredients are each delicious. The aim was to realize a retort-cooked rice that can be stored at long-term while maintaining its deliciousness and quality while being cooked. The inventors have conducted intensive research and have found that by interposing a breathable separate sheet between the rice and the ingredients, and by devising a cooking method, the production method in which the rice and the ingredients are each cooked deliciously. I found it. In addition, even if the finished retort-cooked rice is distributed at room temperature or preserved for a long period of time, the extra moisture transfer is suppressed, and the taste of the rice and ingredients and the retention of each quality can be maintained even if the separated sheet is interposed. I found that I can do it.
[0008]
[Means for Solving the Problems]
The present invention has developed the following means in order to solve the above technical problems.
[0009]
The first invention for which a patent is sought is that a small hole or a hole is formed on the upper surface of an intermediate seasoned rice obtained by mixing a seasoning seasoning liquid with half-cooked or cooked rice by heating under pressure in a retort molding container. A retort-cooked rice that can be distributed at room temperature, characterized by placing a separate sheet with a plurality of cuts, placing cooking utensils on top of it, cooking with retort heating, sterilizing and cooking. It is.
[0010]
The second invention which is to be patented is a seasoning seasoning liquid containing a necessary seasoning, which is prepared by half-cooking cooked rice cooked with pressurized steam or cooked rice with water immersed in a molded container for retort. On the top of the mixed seasoned rice, a separate sheet with many small holes or cuts was placed, and on top of it, vegetables, meat, seafood, cereals and other ingredients for the intended cooked rice were prepared. Ingredients are arranged and filled, the retort molding container is sealed, and the retort is cooked and sterilized.The cooked rice is cooked in a good condition without unevenness, and the ingredients are steamed and cooked appropriately. And cooked rice in a well-cooked state without mixing with each other, and then cooked seasoned cooked rice and cooked even if stored for long periods at room temperature. A possible retort cooked rice cold flow, characterized in that to be able to maintain good quality of the wood.
[0011]
According to the third invention to be patented, the washed rice is immersed in water, mixed with a small amount of edible oil and fat as needed, stored in a retort molding container, and added thereto. Rice cooked by heating with pressurized steam and cooked half-cooked or cooked, and then mixed with seasoning seasoning liquid containing the required seasoning and cooked rice and cooked rice, and a small hole or Place a separate sheet with multiple cuts, place vegetables, meat, seafood, cereals, and other prepared ingredients necessary for the intended cooked rice on top of it, and fill with nitrogen gas or nitrogen The retort molding container is sealed while filling the mixed gas of the gas and the carbon dioxide gas, and then the retort heating container is cooked and sterilized under the designed conditions while rotating the retort molding container filled with the food. The cooked rice is cooked in a good condition with no cooking unevenness, and the ingredients are steamed and the ingredients are not properly cooked.The cooked rice is cooked well without being mixed with each other. After that, even if stored for a long time at room temperature, a large amount of water is prevented from migrating, and the good quality of cooked seasoned rice and cooked ingredients can be maintained. This is a possible method for producing retort-cooked rice.
[0012]
According to a fourth invention for which a patent is sought, the separate sheet described in the first invention, the second invention, and the third invention is formed in a shape that can be accommodated substantially corresponding to the shape of the inside of the retort molding container. A retort-cooked rice that can be distributed at room temperature, characterized in that a plurality of key-shaped cuts are formed in a sheet.
[0013]
【Example】
Hereinafter, the present invention will be described in detail based on illustrated embodiments.
[0014]
FIG. 1 is a longitudinal sectional front view showing a configuration of a retort-cooked rice that can be distributed at room temperature according to the present invention, and FIG. 2 is a cover immediately before eating a warmed retort-cooked rice that can be distributed at room temperature according to the present invention. FIG. 3 is a perspective view showing a state in which the separating sheet is laid between the rice and the ingredients, and a state in which the rice is eaten in a retort-cooked rice which can be distributed at room temperature. FIG. 4 is a perspective view showing an embodiment of the separate sheet according to the present invention.
[0015]
<Example 1>
Example 1 is a “scallop lunch” as a retort-cooked rice that can be distributed at room temperature. As shown in FIG. 1, 1 is a rice-washed rice immersed in a bent-box-shaped retort-shaped container made of a heat-resistant and simultaneously confidential material. The seasoned seasoning liquid containing seasonings such as soy sauce, sugar, mirinshu, etc. is mixed with the cooked rice cooked until it is in a state of about 90% α, and the mixture is allowed to penetrate into the intermediate seasoned rice 2. On the upper surface thereof, a separate sheet 3 having a large number of small holes or cuts 3a, 3a,... Is placed, and on top of it, vegetables such as carrot, shiitake, ginkgo and the like for the intended cooked rice are prepared. The seasoned ingredients 4 were arranged and filled, and the opening of the retort molding container 1 was sealed by top sealing with a lid 5. Then, the whole is cooked and sterilized at 120 ° C. for 20 to 25 minutes by retort, and cooked rice is cooked in a good condition without unevenness, and the ingredients 4 are steamed and ingredients are cooked appropriately. 4 and make the retort-cooked rice in a well-cooked state without being mixed with each other. The retort-cooked rice is distributed at room temperature and stored.
[0016]
When eating this, warm the retort-cooked rice, which can be distributed at room temperature, in a microwave oven or hot water, remove the separate sheet spread between the rice and the ingredients as shown in FIG. 2, and fill in FIG. And then eat.
[0017]
Since the retort-cooked rice is heat-sterilized, it can maintain good quality of cooked seasoned rice and cooked ingredients even after distribution at room temperature or after long-term storage, so it is delicious to eat You can do things.
[0018]
<Example 2>
Example 2 is a method for producing “chicken rice bento” as retort-cooked rice that can be distributed at room temperature.
[0019]
As materials, prepare rice washing, seasoning seasoning liquid, and ingredients (chicken thigh teriyaki, carrot, quail egg, dried shiitake mushroom).
[0020]
First, the washed rice is immersed in water, and the drained rice is mixed with a small amount of vegetable oil (seed oil, palm oil) as necessary, and then stored in a molding container for retort. And cook the rice in a semi-cooked or cooked state so that the rice is in the state of about 70-90% α.
[0021]
Thereafter, a seasoning liquid containing a seasoning such as soy sauce, mirinshu, chicken extract, warm brown sugar, salt, and sodium glutamate is injected and mixed. Then, the seasoning seasoning liquid rapidly permeates into the cooked rice and becomes an intermediate seasoned rice.
[0022]
On the other hand, the chicken thigh teriyaki of the ingredients is thawed and sliced, and the carrot is thawed and sorted, seasoned, and the quail eggs are opened and washed with water and sorted, After the dried shiitake mushrooms are sorted, they should be re-watered and seasoned before preparation.
[0023]
Then, on the upper surface of the intermediate-seasoned rice filled in the retort molding container, a separate sheet formed by piercing a number of key-shaped cuts as shown in FIG. 4 is placed, and the above-mentioned preparation is completed. Fill the chicken thigh with teriyaki, carrots, quail eggs and dried shiitake mushrooms. Next, the retort molding container is filled with nitrogen gas, and the lid is sealed by top sealing.
[0024]
Then, the retort is heated and cooked and sterilized under the designed conditions while rotating the retort molding container filled with the foodstuff. The reason why the retort molding container is heated while rotating is to heat and cook the filled rice and ingredients uniformly without unevenness. As a result, the stored cooked rice is cooked in a good condition without unevenness, and the ingredients are steamed and the ingredients are not properly cooked, so that they can be cooked in a well-cooked state without being mixed with each other. Completed rice "chicken meal lunch".
[0025]
Even if the cooked rice `` chicken meal lunch '' produced in this way is distributed at room temperature and stored for a long period of time, excess water transfer can be prevented, and the ingredients are unnecessarily sticky or dried. It does not become hard. That is, even when the food was easily warmed and eaten later in a microwave oven, it was cooked in a good state and was delicious, and the good appearance and quality of the seasoned cooked rice and the cooked ingredients could be maintained.
[0026]
【effect】
The present invention is to form a plurality of small holes or cuts on the upper surface of an intermediate seasoning rice obtained by mixing a seasoning seasoning liquid with a half-cooked or cooked rice by heating under pressure in a retort forming container. A retort-cooked rice that can be distributed at room temperature, characterized in that a separate sheet is placed thereon, a cooking ingredient is placed thereon, and then the retort is heated and sterilized and cooked.
[0027]
The most significant feature of the present invention is that an air-permeable separate sheet is interposed between the rice and the ingredients, but only at the normal temperature because of the use of the air-permeable separate sheet. As possible processed cooked rice, large ingredients and seasoned cooked rice can be simultaneously filled in a retort forming container, sealed, and then each can be cooked with a delicious and good appearance. This has made possible the revolutionary conversion of cooked rice into retort food.
[0028]
In addition, the separate sheet has an effect of preventing quality deterioration such as flavor, texture, and appearance due to inadvertent moisture transfer between the finished ingredients of the retort-cooked rice that can be distributed at room temperature and the seasoned cooked rice. .
[Brief description of the drawings]
FIG. 1 is a longitudinal sectional front view showing a configuration of a retort-cooked rice that can be distributed at room temperature according to the present invention.
FIG. 2 is a perspective view showing a state in which the lid is removed immediately before eating the warmed retort-cooked rice according to the present invention which can be distributed at room temperature and a separate sheet spread between the rice and the ingredients is being removed. FIG.
FIG. 3 is a perspective view showing a state in which the present invention is in a state of eating retort-cooked rice that can be distributed at room temperature according to the present invention.
FIG. 4 is a perspective view showing an embodiment of a separate sheet according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Retort molding container 2 ... Seasoned rice 3 ... Separate sheet 3a ... Small holes or cuts 4 ... Ingredients 5 ... Lid

Claims (4)

A separate sheet formed by perforating a plurality of small holes or cuts on the upper surface of an intermediate seasoned rice obtained by mixing a seasoning liquid with a half-cooked or cooked rice by heating under pressure in a retort forming container. A retort-cooked rice that can be distributed at room temperature, characterized in that it is placed on top of it, with cooking ingredients placed on top of it, and then cooked after retort heating, sterilization, and cooking. On the upper surface of the intermediate seasoning rice, which is a half-cooked rice cooked with water in a retort forming container or a cooked rice cooked with pressurized steam, mixed with a seasoning seasoning liquid containing the required seasoning, Place a separate sheet with a number of small holes or cuts, place vegetables, meat, seafood, cereals, and other prepared ingredients for the intended cooked rice on top of it, fill and mold for retort Seal the container, heat cook and sterilize the retort, cook the stored rice in a good condition without unevenness, steam the ingredients and make it properly cooked ingredients, It can be cooked without mixing, and cooked rice can be kept, and then it can maintain good quality of cooked seasoned rice and cooked ingredients even if stored for long periods at room temperature. Retort possible shelf-stable, characterized in that the cooked rice. Soak the washed rice in water, mix it with water, add a small amount of edible oils and fats if necessary, store it in a molding container for retort, and heat it with pressurized steam to cook half-cooked or cooked. With the cooked rice in a state, after that, with the seasoning seasoning liquid containing the required seasoning mixed with the cooked rice and the cooked rice, a separate sheet formed by perforating a plurality of small holes or cuts on the upper surface thereof. Place the vegetables, meat, seafood, cereals, and other prepared ingredients necessary for the intended cooked rice on top of it and fill it with nitrogen gas or a mixed gas of nitrogen gas and carbon dioxide gas. Seal the molded container for retort, then cook and sterilize the retort under the designed conditions to cook the stored rice in a good condition without unevenness and steam the ingredients. No ingredients in a properly cooked state, no cooked rice in a well-cooked state without mixing with each other, and even after long-term storage at room temperature, prevents excess water transfer, resulting in cooked seasoned rice A method for producing retort-cooked boiled rice that can be distributed at room temperature, so that good quality of the cooked and cooked ingredients can be maintained. The separate sheet according to claim 1, 2, or 3 is formed in a shape that can be stored substantially corresponding to the internal shape of the retort forming container, and a plurality of key-shaped cuts are formed in the separate sheet. Retort-cooked rice that can be distributed at room temperature.

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