JP3644124B2 - Retort okowa manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a retort cake with a cake sealed in, for example, a tray container.
[0002]
[Prior art]
In recent years, rice that has been sufficiently soaked with water (or ingredients and seasoning liquid) is put into a heat-resistant resin tray, and the opening of the tray is covered with a heat-resistant film and sealed. Retort rice food that is cooked with sterilization is commercially available. This food is convenient because the sealed tray itself becomes a cooking utensil when cooked, becomes a storage container when marketed or stored, and becomes a tableware when opened.
[0003]
On the other hand, “Okowa” is generally made by steaming mochi rice with sufficient water content. For example, red rice is a kind of rice bran, but when boiled red beans or bean beans are mixed with mochi rice that has been sufficiently soaked in water, steamed with steamed rice, the broth of red beans or bean beans is poured little by little. Made with mochi rice dyed red and steamed. In recent years, with the widespread use of rice cookers, a simple method of cooking rice without steaming with steamed rice has been performed. This is a rice cooked by adding mochi rice with sufficient water and ingredients such as red beans or bean beans to a rice cooker, and rigorously adding or subtracting the boiled or seasoned liquid of red beans or saddle beans. It is.
[0004]
By the way, when cooking glutinous rice, the water for cooking is less than that for urch rice. In the cooking of Uruchi rice, the water for cooking rice is 1.1 to 1.3 cups per 1 cup of Uruchi rice, whereas in the cooking of mochi rice, the water for cooking rice is 0 for 1 cup of mochi rice. .7-1.0 cup. For this reason, the water level at the time of cooking is almost the same as that of the upper layer of mochi rice. Therefore, in the case where the color is contained in the water for cooking rice like red rice, the surface layer portion is white without being dyed when it is cooked, and the inside is dyed with the pigment and colored red. Therefore, when cooked, the top and bottom of the rice cooker were mixed well, and the surface layer and the interior were made uniform to disperse the uncolored rice grains and ingredients and served to the table.
[0005]
Moreover, in the retort rice food containing ingredients, unlike the rice cooker mainly heated from the lower part, there is little convection of heat. Further, in the retort rice food using mochi rice, as described above, the seasoning liquid is not injected so as to sufficiently cover the surface layer of mochi rice. For this reason, ingredients are hardly pushed up to the surface layer part by convection, and are cooked in a state almost at the time of charging. For this reason, in order to obtain a product in which the internal ingredients are well dispersed, dispersion at the time of input is important.
[0006]
[Problems to be solved by the invention]
However, in retort rice food that is cooked with sterilization by heating it in a sealed tray container, the cooked food is stirred again while maintaining the sterilized state, so that the surface layer and the interior, ingredients, and rice are evenly mixed. Can not be.
[0007]
Then, an object of this invention is to obtain the manufacturing method which obtains the retort powder which does not have the color nonuniformity of the pigment | dye colored with the pigment | dye. It is another object of the present invention to obtain a manufacturing method for obtaining a retort cake in which ingredients are uniformly dispersed in a sealed retort container.
[0008]
[Means for Solving the Problems]
In the method for producing a retort koji according to the first aspect of the present invention, in a tray container having a predetermined shape, mochi rice sufficiently containing water and a rice cooking liquid containing a pigment are charged. , After sealing, is a method for producing a retort rice cake that heats the inside of a sealed container and cooks rice with sterilization,
It includes a step of attaching water to the surface of the glutinous rice immediately before the addition of the rice cooking liquid containing the pigment.
[0009]
In the method for producing a retort koji according to the invention described in claim 2, in a tray container having a predetermined shape, the rice and the ingredients and the rice cooking liquid sufficiently filled with water are introduced, After sealing, it is a manufacturing method of a retort koji that heats the inside of a sealed container and cooks rice with sterilization,
A predetermined amount of the sticky rice to be put into the tray container is divided into two,
One sticky rice is put into the tray container and a mixture of the other sticky rice and ingredients is put into the tray container.
[0010]
In the manufacturing method of the retort mash according to the invention described in claim 3, in the tray container having a predetermined shape, the rice cooking liquid containing the mochi rice, ingredients, and pigments sufficiently containing water, And after sealing, the inside of the sealed container is heated to sterilize and cook rice with cooking,
Immediately before adding the rice cooking liquid containing the pigment ,
A step of Ru is adhered water to glutinous rice surface,
Two to divided the one of glutinous rice the glutinous rice predetermined amount to be introduced into the tray container on which supplied into the tray container, the other glutinous rice and the Guzai which were divided into the two And a step of charging the mixture.
[0011]
In the present invention, the rice bran is naturally included that uses only sticky rice, but a mixture of sticky rice and a small amount of glutinous rice. It also includes those using so-called “low amylose rice” or “half-glutinous rice” contained in an amount of about 13% to 13%. That is, when the rice and the rice cooking liquid are put into the retort tray container, the water level of the rice cooking liquid does not sufficiently cover the surface layer part of the rice, and when the rice cooking liquid is cooked, the pigment of the rice cooking liquid becomes the surface layer part. If it is different from the inside, the effect of the present invention appears.
[0012]
The tray container in the present invention is a sealed tray itself serving as a cooking utensil when cooking, becoming a storage container when being marketed or stored, and serving as tableware when opened. Point to. Therefore, it has a depth that can hold sticky rice and rice cooking liquid, and the opening is sealed with a film or the like that can hold a sterilized state. In addition, a material that can withstand heat sterilization, including a film and the like, is selected so as not to impair the taste and flavor of the internal food during the heat sterilization and to give no harmful substances to the food. Further, it is preferably sealed together with an inert gas such as N ₂ or CO _{2 at} the time of sealing with a film.
[0013]
The rice cooking liquid containing a pigment in the present invention refers to a rice cooking solution containing a pigment different from the original color of mochi rice when cooked. In addition, the dye includes synthetic dyes, but natural dyes that are hard to be dyed are more effective. The specific natural colorant is a colorant derived from red bean soup and soy bean soup in red rice, and a color derived from soy sauce in a mixture of soy sauce and seasoning liquid.
[0014]
The ingredients in the present invention refer to ingredients that are cooked with mochi rice. This is variously changed according to the target dish. Moreover, seasoning and pre-cooking may be carried out before retort heating. Specific ingredients are, for example, red beans and bean beans that were lower rice cakes in red rice.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, in the tray container of a predetermined shape, when the mochi rice sufficiently containing water and the rice cooking liquid containing the pigment are added, immediately before the addition of the rice cooking fluid containing the pigment. Make water stick to the surface of mochi rice. After sealing this, the inside of the sealed container is heated to cook rice with sterilization. No wrinkles are obtained.
[0016]
That is, it was confirmed by the present inventors that the uneven color of the cooked product is eliminated if the mochi rice surface is wet when the rice cooking liquid containing the pigment is introduced. This is uncertain, but is presumed to be due to the starch composition of the sticky rice.
[0017]
As is well known, glutinous rice is different from uruchi rice and consists only of aminopectin, and the surrounding water penetrates well into the interior. In other words, it often means that moisture on the surface of sticky rice is easily removed. Therefore, the sticky rice that has been washed and soaked in water for 2 hours or more to sufficiently contain water inside is drained to release excess water held between the rice grains. At this time, the moisture on the surface portion of the sticky rice that has once permeated also escapes and the surface becomes dry. When this sticky rice is put into the tray and the rice cooking liquid containing the pigment is injected, the rice cooking liquid permeates again into the dry sticky rice surface.
[0018]
By the way, the liquid for rice cooking is not poured so as to sufficiently cover the surface portion of the sticky rice. Accordingly, moisture is permeated into the sticky rice in the surface layer portion of the tray container from below by capillary action or water vapor in the sealed tray container, but the dye contained in the rice cooking liquid is immersed in the liquid. The liquid level is gradually lowered by heating. As a result, the pigment is not sufficiently supplied at the surface layer portion, resulting in the original white color of sticky rice, resulting in uneven color.
[0019]
In the present invention, by adhering water to the surface of the mochi rice immediately before the addition of the dye-containing rice cooking liquid, the moisture is removed from the mochi rice surface when draining, etc. To form a coating. Thereby, also when inject | pouring the liquid for rice cooking, a pigment | dye can reach | attain to a surface layer part by a capillary phenomenon etc., and the color nonuniformity of a surface layer part is eliminated.
[0020]
Therefore, if water is attached to the surface of mochi rice immediately before the addition of the rice cooking liquid containing the pigment, if the water of the rice cooking liquid can be strictly controlled, the mochi rice until just before the rice cooking liquid containing the pigment is added. May be dipped in water, or once dipped from the dipping and left standing, it may be dipped in water again. That is, it is sufficient if the sticky rice surface is evenly wetted (a state where a water film is formed on the sticky rice surface). The water to be soaked is not limited as long as it covers the surface of all the glutinous rice grains, and depending on the state of the glutinous rice at the time of supply, the water supply device, etc. Expose the sticky rice to drain the excess water. At this time, the rice cooking liquid is poured after quickly draining so as not to deviate the immersed water from the surface of the sticky rice.
[0021]
Furthermore, in the present invention, a predetermined amount of mochi rice in which water is sufficiently contained in a tray container is divided into two predetermined amounts of the mochi rice, and one mochi rice is placed in the tray container. After the addition, the mixture of the other rice cake and ingredients, the ingredients and the rice cooking liquid are introduced. After sealing this, the inside of the sealed container is heated to cook rice with sterilization, so that ingredients are uniformly dispersed in the sealed retort container.
[0022]
【Example】
FIG. 1 is a flow chart showing a pretreatment process for ingredients of retort red rice according to the present invention. Moreover, FIG. 2 is a flowchart which shows the pre-processing process of the seasoning liquid of the retort red rice by this invention. Furthermore, FIG. 3 is a flow chart showing a pretreatment process of raw rice for retort red rice according to the present invention.
[0023]
As shown in FIG. 1, the beans were used as ingredients. For the bean beans, 4 times the amount of hot water was poured into the beans to remove the ax. After discharging the warm water, it was steamed for 25 minutes (98-100 ° C.). After cooking, it was opened in a colander, and the broth and beans were separated, and the broth was cut off while allowing the beans to cool for 10 minutes to obtain pretreated ingredients. The broth is used in the pretreatment of the seasoning liquid shown in FIG.
[0024]
As shown in FIG. 2, the broth obtained in FIG. 1 is diluted with city water to 10 times the weight of the bean beans to obtain a seasoning liquid.
[0025]
As shown in FIG. 3, the glutinous rice is washed with city water according to a conventional method and immersed in fresh water at 10 to 20 ° C. for 2 hours or longer to sufficiently contain water in the glutinous rice. After soaking, it is lifted from fresh water and drained well to obtain pretreated raw rice.
[0026]
FIG. 4 is a flowchart showing a cooking process of retort red rice according to the present invention. As shown in FIG. 4, the pretreated raw material rice obtained in the step shown in FIG. 3 is divided into 100 g and 40 g and put into a heat resistant resin tray. FIG. 5 is an explanatory view schematically showing the tray filling of the retort red rice according to the present invention, and FIGS. A to e show cross sections of the tray in each step.
[0027]
As shown in FIGS. 4 and 5, 100 g of raw rice (2) was again immersed in fresh water for 2 minutes, then drained and poured into a heat-resistant resin tray (1) for leveling (FIGS. 5 and 5). b). On the other hand, 40 g of raw rice (2 ′) is again immersed in fresh water for 2 minutes, and then mixed with 10 g of the pretreated ingredient (3) obtained in the process shown in FIG. 2) It is placed uniformly on 100g. As a result, the beans (3) as ingredients are uniformly dispersed in the surface layer portion in the tray (1) (see FIGS. 5 and c). In addition, re-immersion of each raw material rice was performed by putting sticky rice in a cylindrical container having a net at the bottom, and transporting this cylindrical container through a water tank holding fresh water for 2 minutes.
[0028]
While the surface of the raw rice (2) charged in the tray (1) is wet, 40 g of the seasoning liquid (4) obtained in the process shown in FIG. 2 is injected into the tray (1) ( (See FIGS. 5 and d). At this time, the surface of the seasoning liquid is almost the same as the upper layer of the raw rice (2). In this state, the air in the tray is replaced with nitrogen, the opening of the tray is covered with a heat resistant film (5), and the opening edge of the tray and the film (5) are sealed (see FIGS. 5 and e). .
[0029]
As shown in FIG. 4, the sealed tray measures the internal volume. The tray that has passed the weighing is introduced into a retort sterilization pot, heated, and cooked with sterilization. The target value of sterilization at this time is the final F ₀ value range of 13.0 to 15.0. The sealed tray after the heat treatment is returned to room temperature, and then packaged into a product.
[0030]
In the obtained product, the surface portion of the red rice was the same red color as the inside, and there was no color unevenness. On the other hand, in the process shown in FIG. 4 that was not immersed in fresh water for 2 minutes (all other conditions are the same), the one after heat treatment has red rice grains that remain white on the surface layer, and color unevenness is confirmed. It was.
[0031]
【The invention's effect】
As described above, according to the present invention, a natural retort occurrence with little pigment color unevenness can be obtained without using a synthetic colorant having a strong coloring power. In addition, when the ingredients are added, there is an effect that a retort occurrence in which the ingredients are uniformly dispersed in the sealed retort container can be obtained.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a flowchart showing a pretreatment process for retort red rice ingredients according to the present invention.
FIG. 2 is a flowchart showing a pretreatment process of a retort red rice seasoning liquid according to the present invention.
FIG. 3 is a flowchart showing a pretreatment process of raw rice for retort red rice according to the present invention.
FIG. 4 is a flowchart showing a cooking process of retort red rice according to the present invention.
FIG. 5 is an explanatory view schematically showing tray filling of retort red rice according to the present invention.
[Explanation of symbols]
(1)… Tray container,
(2)… Raw material rice,
(2 ')… Raw material rice,
(3)… Ingredients (salad beans),
(4)… Seasoning liquid,
(5)… Heat resistant film

Claims (3)

In a tray container of a predetermined shape, put mochi rice that contains water sufficiently and rice cooking liquid that contains pigment, and after sealing, heat the inside of the sealed container together with sterilization. A method for producing retort rice cake that cooks rice,
A method for producing a retort koji, which comprises a step of adhering water to the surface of sticky rice immediately before adding a rice cooking liquid containing a pigment. Into a tray container of a predetermined shape, the mochi rice, ingredients, and rice cooking liquid sufficiently filled with water are charged and sealed, and then the sealed container is heated to sterilize and cook rice. A method of producing retort okowa that cooks,
A predetermined amount of the sticky rice to be put into the tray container is divided into two,
A method for producing a retort mash comprising putting one sticky rice into the tray container and then putting a mixture of the other sticky rice and ingredients. In a tray container of a predetermined shape, put mochi rice with sufficient water, ingredients and rice cooking liquid containing pigment, and after sealing, heat the inside of the sealed container. Retort okowa manufacturing method to cook rice with sterilization,
Immediately before adding the rice cooking liquid containing the pigment ,
A step of Ru is adhered water to glutinous rice surface,
Two to divided the one of glutinous rice the glutinous rice predetermined amount to be introduced into the tray container on which supplied into the tray container, the other glutinous rice and the Guzai which were divided into the two And a step of charging the mixture.

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