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Method for producing cooked rice for long-term preservation and method for producing rice ball for long-term preservation

A technology of long-term preservation and manufacturing method, which is applied in the manufacture of long-term preservation of rice balls and long-term preservation of rice. It can solve the problems of deterioration of food taste and aging of rice, and achieve the effect of not damaging the taste of food

Inactive Publication Date: 2017-05-31
ケーユーホールディングス +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, it is true that aging of rice occurs even in a sterile state, and that the taste of food deteriorates when rice is stored for a long period of time.

Method used

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  • Method for producing cooked rice for long-term preservation and method for producing rice ball for long-term preservation
  • Method for producing cooked rice for long-term preservation and method for producing rice ball for long-term preservation
  • Method for producing cooked rice for long-term preservation and method for producing rice ball for long-term preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Prepare a plurality of rice balls obtained by directly molding the rice through the cooking preparation process (S10), the steaming process (S20), and the cooling process (S30) by hand, and by adding 2% by weight of β-amylase to the rice. These two types of onigiri are obtained by mixing and molding by hand. A commercially available aluminum foil was cut out into a rectangle of 80 mm×160 mm, and a plurality of these two kinds of rice balls were individually wrapped with the aluminum foil formed with ten holes of 3 mm in diameter. Wrap it with 100% pure pulp paper from the outside, and put it in an aluminum bag for retort. Simultaneously, a deoxidizer ("Ageless" manufactured by Mitsubishi Gas Chemical: registered trademark) was added between the aluminum bag and the pure pulp 100% paper. Thereafter, after performing vacuum treatment, the aluminum bag is sealed, and a sterilization process (S110) and a cooling process (S120) are performed. The rice balls were taken out ...

Embodiment 2

[0067] For the onigiri formed by mixing β-amylase produced as above, 1) Wrap it with aluminum foil without holes and 100% pure pulp paper and put it in an aluminum bag, 2) Use only aluminum foil with holes Put it in an aluminum bag after wrapping, and 3) wrap it only with 100% pure pulp paper, put it in an aluminum bag, perform vacuum treatment, then seal it, and implement a sterilization process (S110) and a cooling process (S120). On the next day, the aluminum bag was opened and the onigiri were observed.

[0068] 1) Onigiri wrapped in aluminum foil and paper without holes, the surface of the onigiri is sticky due to moisture. 2) In the onigiri wrapped only by the aluminum foil with holes formed, water droplets adhered to the inside of the aluminum bag, and the surface of the onigiri was also sticky. 3) Onigiri wrapped only with 100% pure pulp paper, the 100% pure pulp paper sticks to the surface of the rice ball and is difficult to remove completely. It should be noted th...

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Abstract

Provided are a method for producing cooked rice for long-term preservation and a method for producing a rice ball for long-term preservation, said cooked rice and said rice ball being preservable over a long term without damaging taste and texture and being able to be eaten as such. The method for producing a rice ball for long-term preservation comprises: a step (S20) for cooking rice; a step (S30) for cooling the cooked rice to 90 C or lower; a step (S40) for adding a starch degrading enzyme to the cooled rice; a step (S50) for shaping the cooked rice, to which the starch degrading enzyme has been added, into a rice ball; a step (S60) for degrading alpah-starch in the cooked rice having been shaped into the rice ball; and steps (S90, S110) for sealing the rice ball, in which alpha-starch has been degraded, in a heat tolerant sack and then heating to 95 DEG C or higher.

Description

technical field [0001] The present invention relates to a method for producing long-term preserved rice and a method for producing long-term preserved rice balls. In particular, it relates to a method for producing long-term preserved rice and long-term preserved rice balls that can be eaten without heating or the like. Background technique [0002] In recent years, awareness of the importance of emergency food during disasters has increased, and it is common to stockpile emergency food. As emergency food, dry bread, canned food, retort food, instant food and other food with excellent shelf life have been used conventionally. However, there is also a great demand for rice in emergency food among people whose staple food is rice. In conventional long-term storage of rice, α rice (Japanese: アルファMI) obtained by rapidly drying steamed rice is the mainstream, and in order to eat, it needs to be reheated and boiled. Therefore, it is not suitable for use without heating applianc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
CPCY02W90/10
Inventor 菅内峰雄
Owner ケーユーホールディングス
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