Method for manufacturing retort rice, and retort rice

Abstract

Provided is a method for producing retort rice that shortens the pretreatment time to achieve retort sterilization, improves production efficiency, and enables production steps to be lined up. This production method is characterized in that the uncooked rice is subjected to pressurized heating steam treatment, a thin alpha layer is formed on the surface of the rice grain, and the center portion is made porous, and the rice grain is immediately mixed with a predetermined amount of boiled rice without cooling. The rice liquid is filled and sealed in the container together, the rice grains are soaked in the rice cooking liquid and absorb water, the water absorption state of the rice grains and the amount of the rice cooking liquid in the container are adjusted, and sterilization is carried out in a retort bag.

Description

technical field [0001] The present invention relates to a method for producing retort rice using a heat-resistant container such as a retort bag, and to retort rice produced by the method. Background technique [0002] In recent years, various retort-packed rice that is soaked in hot water or can be eaten only by heating in a microwave oven has been sold on the market, and many methods of making the retort-packed rice have also been proposed (for example, refer to sudden patent documents 1-2). 5.). [0003] Patent Document 1 describes a method of manufacturing retort-packed rice by sequentially performing a heating and heating step, a heat sterilization step, and a cooling step. The sealed bag with an air content of 25-40% is heated to a predetermined temperature at a product temperature of 70-90°C every 1-2 minutes at a rotational speed of 1-15rpm and half-rotated to a predetermined temperature. The heating and sterilization step is to maintain the predetermined temperatur...

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Problems solved by technology

[0013] However, the methods described in the above-mentioned Patent Documents 1 to 3 and 5 require time for rice washing and water absorption in the pre-steps to achieve sterilization in retort bags, and there is a problem in production efficiency.

In addition, the methods described in the above-mentioned Patent Documents 3 and 4 require a step of cooling the cooked rice, which has problems in production efficiency.

[0014] On the other hand, the production method described in Patent Document 2 is to fill a container or a bag with sticky rice after cooking, and the method described in Patent Document 3 is to fill a container or a bag with rice soaked in water, However, when filling the container or bag, it is necessary to measure the easily sticky rice, and there is a problem in realizing the production line in the production process.

In addition, the method described in Patent Document 5 is to fill the container with rice that has a water content of 15% to 40% and has been heat-treated after steps such as washing with water. However, since the processed rice is easy to stick, Therefore, the metering is unstable when filling the container, and there are problems in realizing the production line in the production process

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