Producing method of individual serving rice

Abstract

To provide a producing method of an individually serving rice capable of sweetly cooking with a voluminous vessel simulated a cup or a bowl.SOLUTION: A producing method of individual meal comprises: a supply step for supplying rice and water in an individual meal cooking container with an open upper surface; and a cooking step for cooking an individual meal rice cooking container supplied with rice and water by steam; and a sealing step for sealing the upper opening of the individual meal rice cooking container that accommodates the cooked rice inside. The individual cooking container is provided with a bottom surface part and a side wall part rising from a circumference of the bottom surface part, a height of the side wall part is 30 mm or more and 100 mm, a bottom surface uneven part having an uneven structure is formed in the bottom portion, a side wall uneven portion having an uneven structure is formed in the side wall portion, a surface area of the bottom surface is 1.2 times or more and 1.4 times or more than the surface area when the bottom surface is not having a base uneven part, and the surface area of the side wall portion is 1.15 times or more and 1.35 times or less the surface area when there is no side wall unevenness.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing cooked rice for individual consumption. [Background technology]

[0002] Conventionally, individual-serving packaged cooked rice foods in which cooked rice is contained in a tray-shaped container have been known (Patent Document 1). In addition, as a method for producing such individual-serving packaged cooked rice foods, for example, as disclosed in Patent Document 2, a method is known in which a predetermined amount of rice and water is placed in a tray-shaped container, the contents in the container are heated to cook the rice, and then the container is sealed.

[0003] Individually-served packaged rice foods containing cooked rice in such tray-shaped containers are manufactured with a rice cooking rate of about 80% (not completely cooked, but still with the core remaining) for the purpose of long-term storage, and when a purchaser of such individual-serving packaged rice foods eats it, they reheat the rice in the container by heating it in a microwave oven or boiling it to make it 100% cooked (completely cooked and ready to eat), then remove the sealing lid (film) and eat it. When eating, the rice may be taken out directly from the tray-shaped container with chopsticks or a spoon, or may be eaten after turning the tray-shaped container upside down over a rice bowl or bowl and dropping the rice into the bowl or bowl. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 11-20865 [Patent Document 2] JP 2013-165670 A Summary of the Invention [Problem to be solved by the invention]

[0005] The individual-serving rice packaged food using the above-mentioned tray-type containers can be stored for a long time, and is low in height (approximately 2 cm), so that many of them can be stacked together during storage, saving space and making it useful, but there was a problem that eating rice by taking it directly from the tray-type container was very bland, unlike eating rice served in a bowl or rice bowl, and greatly reduced the enjoyment of eating. In addition, there was also the problem that transferring the rice to a bowl or rice bowl was time-consuming.

[0006] Therefore, instead of using tray-shaped containers, they tried to use bulky containers that resembled bowls or rice bowls, put a specified amount of rice and water into the container, and heat the contents of the container to cook the rice, thereby producing packaged rice food for individual consumption, eliminating the need for purchasers to transfer the rice and allowing them to eat using a container shaped similar to a bowl or rice bowl.However, due to the large depth of the container, the heating of the rice inside the container became uneven, making it difficult to thoroughly and evenly heat and cook the inside of each grain of rice, resulting in the problem that the rice did not taste good.

[0007] The present invention has been made to solve such problems, and aims to provide a method for producing cooked rice for individual consumption, which can cook delicious cooked rice even when using a bulky container that resembles a teacup or rice bowl. [Means for solving the problem]

[0008] The object of the present invention is achieved by a method for producing cooked rice for individual meals, comprising a supplying step of supplying rice and water into an open-topped container for individual meals, a cooking step of using steam to cook the container for individual meals to which the rice and water have been supplied, and a sealing step of sealing the top opening of the container for individual meals containing the cooked rice inside, wherein the container for individual meals has a bottom portion and a side wall portion erected from the periphery of the bottom portion, the height of the side wall portion being 30 mm or more and 100 mm, the bottom portion having a bottom uneven portion with an uneven structure is formed, the side wall portion having a side wall uneven portion with an uneven structure is formed, the surface area of ​​the bottom portion is 1.2 times or more and 1.4 times or less than the surface area in a case where the bottom uneven portion is not present, and the surface area of ​​the side wall portion is 1.15 times or more and 1.35 times or less than the surface area in a case where the side wall uneven portion is not present.

[0009] In addition, in the method for producing cooked rice for individual meals, it is preferable that the width dimension of the bottom part of the container for cooking rice for individual meals is 60 mm or more.

[0010] The bottom surface unevenness is preferably formed over the entire bottom surface, and the sidewall unevenness is preferably formed over the entire sidewall.

[0011] It is also preferable that the bottom surface unevenness portion has a plurality of bottom surface convex portions protruding toward the inside of the bottom surface portion, and that the outer surface of the bottom surface portion has bottom surface concave portions formed at positions corresponding to each of the bottom surface convex portions, the bottom surface concave portions being recessed toward the inner surface of the bottom surface portion.

[0012] It is also preferable that the side wall uneven portion has a plurality of side wall protrusions protruding toward the outside of the side wall portion, and that the inner surface of the side wall portion has recesses formed at positions corresponding to each of the side wall protrusions, the recesses being recessed toward the outer surface of the side wall portion. Effect of the Invention

[0013] According to the present invention, a method for producing cooked rice for individual meals can be provided that can produce deliciously cooked rice even when the cooked rice is produced using a container for cooking rice for individual meals that has the same height as a bowl or rice bowl generally used for serving cooked rice. [Brief description of the drawings]

[0014] [Figure 1] FIG. 1 is a block diagram for explaining a method for producing cooked rice for individual consumption according to one embodiment of the present invention. [Diagram 2] FIG. 1 is a schematic diagram showing an example of an apparatus for carrying out a method for producing cooked rice for individual consumption according to the present invention. [Diagram 3] This is an oblique image of a single-serving rice cooking container that is preferably used in the single-serving rice manufacturing method of the present invention. [Figure 4] This is a planar image of the individual rice cooking container shown in Figure 3. [Diagram 5] This is a side view of the individual rice cooking container shown in Figure 3. [Figure 6] This is an image of the bottom of the individual rice cooking container shown in Figure 3. [Figure 7] FIG. 4 is a detailed plan view of the bottom surface of the individual-portion rice cooking container shown in FIG. [Figure 8] 4 is an enlarged cross-sectional view of a main part of the bottom surface of the individual-serving rice cooking container shown in FIG. 3. [Figure 9] 4 is an enlarged cross-sectional view of a main part of a side wall portion of the individual-portion rice cooking container shown in FIG. 3. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Hereinafter, a method for producing individual serving cooked rice according to an embodiment of the present invention will be described with reference to the accompanying drawings. As shown in the block diagram of Fig. 1, the method for producing individual serving cooked rice according to the present invention includes a rice washing step S1, a supplying step S2, a cooking step S3, a sealing step S4, and a sterilizing step S5.

[0016] The rice washing step S1 is a step of washing rice. The specific configuration of the rice washing method is not particularly limited, but for example, it is preferable to wash rice by a method in which the surface of each grain of rice is sufficiently washed with the water used for washing, and the surface is washed gently so as not to be scratched. If the surface of the rice crumbles, it will become rice waste and flow away, and will be wasted. Also, if the cells near the surface are crushed, the rice will not swell well when it becomes rice, the stickiness of the surface will increase, and the taste will deteriorate. In order to enable the above-mentioned washing, it is preferable to wash the rice with running water with a flow rate that is not too high. In the first half of the rice washing, the rice is washed with running water with a flow rate that is not too high, and then the washing process in which hot water is collected in a container may be repeated several times. Also, for example, you can wash the rice by immersing it in a colander in boiling water, gently swirling it around with your hands 2-3 times, and then immediately discarding the boiling water. After that, you can simply move the colander under running water without using your hands, and avoid stirring the rice unnecessarily with your hands.

[0017] In the rice washing step S1, the rice may be washed with hot water of, for example, 30°C to 80°C. When hot water of such a temperature is used for washing the rice, the rice can absorb water in a short time. When using hot water in the above temperature range for washing the rice, it is preferable to wash the rice for 1 minute to 10 minutes. It is preferable to wash the rice with hot water so that the moisture content of the rice at the end of the rice washing step is in the range of 18% to 28%.

[0018] After the rice washing step S1, a soaking step may be carried out as necessary to soak the rice in water so that the rice absorbs the water. In addition, when using pre-rinsed rice, the rice washing step may be omitted.

[0019] The supplying step S2 is a step of supplying rice and water into the single-serving rice cooking container with the top open. The single-serving rice cooking container is a container capable of cooking rice by heating rice (including, for example, polished rice, brown rice, mixed grain rice, etc.) and water in a state where they are contained therein. Such a single-serving rice cooking container is produced, for example, by press molding, injection molding, vacuum forming, etc. using a synthetic resin sheet. In addition, the single-serving rice cooking container 1 can be configured to have flexibility. As the synthetic resin sheet, for example, a thermoplastic plastic such as non-expanded polystyrene, expanded polystyrene, non-expanded polypropylene, expanded polypropylene, non-expanded polyethylene, expanded polyethylene, polyethylene terephthalate, or the like, formed into a sheet shape having appropriate hardness and toughness, can be used.

[0020] Here, the temperature of the water poured into the individual serving rice cooking container containing the washed rice is preferably, for example, 2 to 50°C. A too rapid rise in temperature of the water around the rice may cause the gelatinization of the rice surface to proceed too quickly, and if gelatinization proceeds too quickly, there is a risk that the penetration of water into the rice interior may be hindered. To prevent this from happening and to ensure that moisture sufficiently penetrates into the rice interior at the time of final cooking, it is preferable to use water at 2 to 50°C for cooking the rice, as described above.

[0021] The cooking step S3 is a step of heating the container for individual rice cooking to which rice and water are supplied with steam to cook the rice. The steam may be steam at about 100°C or superheated steam at 100°C or higher. Heating conditions in this cooking step include, for example, 97°C to 105°C for 15 to 30 minutes, preferably 100 to 102°C for 20 to 25 minutes. By carrying out the cooking step under such conditions, the rice is cooked to 100%. Note that superheated steam is different from saturated steam and means steam superheated to a temperature higher than saturated steam (100°C at 1 atmosphere, and at an atmosphere other than 1 atmosphere, the boiling point at that atmosphere). Superheated steam can be obtained by various superheaters. Superheaters are well known, and the superheating method is not important. In addition, the rice cooked in the cooking step S3 preferably has a cooking ratio of 2.3 to 2.6. The rice cooking ratio means the ratio of the weight of cooked rice after cooking to the weight of raw rice. In other words, it indicates the weight ratio of cooked rice when the weight of raw rice before cooking is set to 1. Here, the humidity around the individual serving container when cooking the rice with steam is preferably 80% or more, and preferably as close to 100% as possible. This is because the water in the individual serving container will eventually boil during cooking, but if the surrounding humidity is high, it will not boil to the point where bubbles are generated vigorously. As a result, the rice is subjected to less physical impact, and the rice cells are maintained, resulting in rice with less deformation of the rice grains.

[0022] The sealing step S4 is a step of sealing the top opening of the individual rice cooking container that contains cooked rice with a sealing material. The sealing material is a member for sealing the top opening of the individual rice cooking container, and is usually a sheet-like or film-like member. In the present invention, it is preferable to use a plastic film as the sealing material. It is preferable to use a plastic film that has gas barrier properties. For this sealing step S4, various conventionally known sealing methods can be used, but it is preferable to seal the top opening of the individual rice cooking container by attaching or heat-sealing a sterilized plastic film.

[0023] The sterilization step S5 is a step of sterilizing the sealed individual rice cooking container by heating it. In this sterilization step S5, for example, sterilization is performed by heating the individual rice cooking container 1 at 100°C to 120°C. The sterilization method in the sterilization step S5 is not particularly limited, but for example, a method of applying steam to the sealed individual rice cooking container and pressurizing and heating the sealed individual rice cooking container in a sterilization chamber can be suitably used. Note that if a sufficient sterilization effect is observed in the above-mentioned cooking step, this sterilization step can be omitted.

[0024] The manufacturing method of individual-serving rice according to the present invention can be carried out, for example, by using a manufacturing apparatus shown in the schematic diagram of Fig. 2. This manufacturing apparatus includes a container supplying device 91 for supplying the individual-serving rice cooking container 1, a conveying device 92 such as a belt conveyor, a rice washing / rice supplying device 93 for washing rice and supplying the washed rice to the individual-serving rice cooking container 1, a water supplying device 94 for supplying water to the individual-serving rice cooking container 1, a rice cooking chamber 95, a sealing device 96, and a heat sterilizing device 97. The conveying device 92 is configured to pass through the rice cooking chamber 95. When the cooked rice contained in the individual-serving rice cooking container 1 is to be made into cooked rice, a separate ingredient supplying device is provided that can supply ingredients for cooked rice to the individual-serving rice cooking container 1 before the individual-serving rice cooking container 1 is led into the rice cooking chamber 95.

[0025] First, the container supply device 91 supplies the individual rice cooking containers 1 one by one onto the conveying surface of the conveying device 92. Next, a predetermined amount of washed rice is supplied to each individual rice cooking container 1 supplied onto the conveying surface via the rice washing / rice supply device 93 (rice washing process S1, supplying process S2). A predetermined amount of water is supplied to each individual rice cooking container 1 supplied onto the conveying surface via the water supply device 94 (supplying process S2). Each individual rice cooking container 1 containing rice and water is sequentially guided into the rice cooking chamber 95 by the conveying device 92, where it is heated by superheated steam for a predetermined time to be cooked (cooking process S3). The rice cooking chamber 95 is supplied with superheated steam supplied from a superheated steam generator (not shown).

[0026] After the rice cooking is completed, the individual-meal rice cooking container 1 is transported to a sealing device 96, where a sealant is placed over the top opening of the individual-meal rice cooking container 1 in a clean environment, and the top opening is sealed by heat welding to seal the individual-meal rice cooking container 1 (sealing step S4). After that, the individual-meal rice cooking container 1 is heated in a heat sterilization device 97 at a temperature of, for example, 100°C to 120°C (sterilization step S5), completing a sterile packaged sealed container containing cooked rice that can be stored at room temperature for about one week.

[0027] Here, the individual meal rice cooking container 1 in which washed rice and water are stored comprises a bottom portion 2, a side wall portion 3 extending upward from the periphery (edge) of the bottom portion 2, and a flange portion 4 provided around the upper end portion (opening) of the side wall portion 3, as shown in the oblique image of Figure 3, the plan image of Figure 4, the side image of Figure 5, and the bottom image of Figure 6.

[0028] The bottom surface portion 2 is the portion that constitutes the bottom surface of the single-serving rice cooking container 1, and its thickness is preferably set within the range of, for example, 0.5 mm to 5.0 mm. The diameter (width dimension) of the bottom surface portion 2 can be set appropriately depending on the amount of rice and water to be stored, but for example, when forming a single-serving rice cooking container 1 (for example, cooking rice weighing 150 g), it can be configured to be within the range of, for example, approximately 60 mm to 250 mm.

[0029] In addition, the bottom surface portion 2 has a bottom surface unevenness portion having an uneven structure, as shown in the bottom surface detailed plan view of FIG. 7 and the main part enlarged cross-sectional view of FIG. 8. This bottom surface unevenness portion is formed, for example, as a collection of a plurality of small bottom surface protrusions 51 that protrude from the inner surface of the bottom surface portion 2 toward the storage space side and are arranged at a predetermined interval. These multiple small bottom surface protrusions 51 are distributed and arranged over the entire area of ​​the bottom surface portion 2. In addition, as shown in FIG. 8, in this embodiment, the outer surface of the bottom surface portion 2 has bottom surface recesses 52 that are recessed toward the inner surface of the bottom surface portion 2 at positions corresponding to the above-mentioned respective bottom surface protrusions 51. Each bottom surface recess 52 has a structure that is recessed toward the top of the corresponding respective bottom surface protrusions 51. The shape of each bottom surface protrusion 51 (each bottom surface recess 52) for forming the bottom surface unevenness portion is not particularly limited, and can be configured in various shapes. The arrangement of the bottom surface convex portions 51 (bottom surface concave portions 52) is not particularly limited either, and they may be arranged in a lattice pattern, a staggered pattern, a random pattern, or the like.

[0030] As shown in FIG. 7, the bottom surface projections 51 constituting the bottom surface uneven portion are configured as a set of a first projection 51a, a second projection 51b, and a third projection 51c. The second projection 51b is configured to be smaller in size than the first projection 51a. The third projection 51c is configured to be smaller in size than the second projection 51b. The first projection group in which the first projections 51a are arranged in one direction and the second projection group in which the second projections 51b are arranged in one direction are alternately arranged in the central region of the bottom surface portion. The area in which the third projection 51c is formed is set to a position surrounding the area in which the first projections 51a and the second projections 51b are arranged (the central region of the bottom surface portion). The area in which the third projection 51c is formed is an area near the outer periphery of the bottom surface portion 2. 8, the apex-to-apex dimension L between one bottom surface convex portion 51 and each of the other bottom surface convex portions 51 adjacently arranged around the one bottom surface convex portion 51 is preferably configured to be in the range of 0.3 to 2.3 times the width dimension of raw rice. In this embodiment, since a lattice arrangement is adopted as the arrangement structure of the bottom surface convex portions 51, it is preferable to configure the apex-to-apex dimension L between each of the bottom surface convex portions 51 adjacent to each other in the horizontal and vertical directions to be in the range of 0.3 to 2.3 times the width dimension of raw rice. By setting the dimension L between the apexes of the bottom convex parts 51 to be in the range of 0.3 to 2.3 times the width dimension of raw rice, the area of ​​the bottom part 2 in contact with a grain of raw rice can be effectively reduced, and a situation in which water exists between the bottom part 2 and the rice placed on the bottom part 2 during cooking can be effectively created, so that the effect of making it difficult for cooked rice to stick to the surface of the bottom part 2 and the effect of improving the taste can be further enhanced. Here, the width dimension of raw rice means the maximum width of a grain of raw rice in the short direction. Also, for example, the maximum width can be measured for each of a plurality of grains of raw rice (for example, 25 grains, 50 grains, 100 grains, etc.), and the average value can be used as the width dimension of raw rice.

[0031] The surface area of ​​the bottom portion 2 is configured to be 1.2 to 1.4 times the surface area when there is no bottom unevenness (the increase rate of the surface area of ​​the bottom portion is 20% to 40%). By setting the numerical range in this way, it is possible to effectively transfer the heat supplied to the bottom portion 2 during cooking to the rice and water contained in the individual-serving rice cooking container 1. In other words, the amount of heat transferred during cooking can be increased, making it possible to cook rice efficiently. Note that the surface area of ​​the bottom portion when there is no bottom unevenness means the projected area of ​​the bottom portion. In other words, the increase rate of the surface area of ​​the bottom portion means the "ratio of the surface area to the projected area of ​​the bottom portion."

[0032] In addition, by forming the uneven bottom surface, it is possible to effectively prevent the surface of the rice from sticking to the surface of the bottom surface 2 when the rice absorbs water and expands during cooking, and a space can be formed between the cooked rice and the bottom surface 2 when the rice is finished cooking, making it possible to easily remove the rice from the container when eating.

[0033] The side wall 3 is a part that constitutes the side surface of the container 1 for cooking rice for individual meals, and is configured to rise upward from the periphery (edge) of the bottom surface 2 as described above. The side wall 3 is formed to expand outward as it moves upward from the bottom surface 2. The thickness of the side wall 3 is preferably configured to be the same dimension as the thickness of the bottom surface 2. The height of the side wall 3 can be appropriately set depending on the amount of rice and water to be stored, but when configuring a container 1 for cooking rice for individual meals for one person, for example, it is preferably set to a range of 30 mm to 100 mm.

[0034] In addition, the side wall 3 has a side wall unevenness having an uneven structure, as shown in the enlarged cross-sectional view of the main part in FIG. 9 (corresponding to the enlarged cross-sectional view of the main part in the AA cross-section of FIG. 5; only the cross-section is shown). This side wall unevenness is formed, for example, as a collection of a plurality of small side wall protrusions 61 protruding toward the outside of the side wall. These small side wall protrusions 51 are arranged over the entire area of ​​the side wall 3. In addition, as shown in the cross-sectional view of FIG. 9, in this embodiment, the inner surface of the side wall 3 has side wall recesses 62 recessed toward the outer surface of the side wall 3 at positions corresponding to each side wall protrusion 61. Each side wall recess 62 has a structure recessed toward the top of the corresponding side wall protrusion 61. In the container shown in FIG. 3 to FIG. 6, the side wall protrusions 51 arranged in a row in the height direction are configured to have a bamboo pattern, but the shape of each side wall protrusion 61 (each side wall recess 62) for forming the side wall unevenness is not particularly limited and can be configured in various shapes. The arrangement of the side wall protrusions 61 (side wall recesses 62) is not particularly limited, and may be arranged in a scale-like, lattice-like, staggered, random, or other manner.

[0035] In addition, the surface area of ​​the side wall 3 is configured to be 1.15 to 1.35 times (the increase rate of the surface area is 15% to 35%) of the surface area when the side wall unevenness is not present. By setting the numerical range in this way, it is possible to effectively impart the heat supplied to the side wall 3 during cooking to the rice and water contained in the individual rice cooking container 1. In other words, while increasing the amount of heat transfer during cooking, it is possible to uniformize the heating state of the rice inside the container, and it is possible to efficiently cook delicious rice by heating the inside of each grain of rice thoroughly and uniformly. Note that the surface area of ​​the side wall 3 when the side wall unevenness is not present means the projected area of ​​the side wall 3. In other words, the increase rate of the surface area of ​​the side wall 3 means the "surface area ratio to the projected area of ​​the side wall 3".

[0036] From the viewpoint of making the heating conditions of the rice inside the container even more uniform, it is preferable to set the value of the rate of increase in the surface area of ​​the bottom portion 2 relative to the surface area when there is no bottom unevenness larger than the value of the rate of increase in the surface area of ​​the side wall portion relative to the surface area 3 when there is no sidewall unevenness. For example, when the surface area of ​​the bottom portion 2 is set to 1.2 times the surface area when there is no bottom unevenness (the rate of increase in the surface area of ​​the bottom portion 2 is 20%), it is preferable to set the surface area of ​​the sidewall portion 3 to 1.15 times the surface area when there is no sidewall unevenness (the rate of increase in the surface area of ​​the sidewall portion 3 is 15%).

[0037] The flange portion 4 is a portion to which a sealant (not shown) that will be the exterior of the package is attached by heat welding or the like, and is configured to have a surface (adhering surface with the sealant) that extends horizontally outward from the upper end of the side wall portion 3. The flange portion 4 is formed in a ring shape in a plan view. The thickness of the flange portion 4 can be configured to be the same dimension as the thickness of the bottom portion 2, but is preferably set to be larger than the thickness of the bottom portion 2 in consideration of preventing damage when the sealant is heat fused.

[0038] The container 1 for cooking rice for individual meals shown in Figures 3 to 6 is configured to have a bottom surface 2 formed in a circular shape in a plan view, a flange portion 4 formed in a substantially square shape in a plan view, and a side wall portion 3 formed so that the bottom surface 2 and the flange portion 4 are smoothly connected, but is not particularly limited to such a configuration, and the shape is not particularly limited as long as it is the same as or similar to a bowl or rice bowl generally used for serving cooked rice. Also, for example, the container 1 for cooking rice for individual meals may be configured in the form of a curry rice container having an elliptical shape in a plan view with a maximum width of the bottom of about 250 mm.

[0039] Furthermore, in the container 1 for cooking rice for individual meals shown in Figures 3 to 6, the multiple convex portions 51 constituting the bottom surface uneven portion are configured as a collection of a first convex portion 51a, a second convex portion 51b, and a third convex portion 51c, and the first convex portion 51a, the second convex portion 51b, and the third convex portion 51c are configured to have different sizes, but are not particularly limited to such a configuration, and for example, all the bottom surface convex portions 51 may be configured to have the same shape with the same surface area.

[0040] 3 to 6 and the like, the container for cooking rice for individual meals 1 is configured to have a flange portion 4 around the upper end (opening) of the side wall portion 3, but the container for cooking rice for individual meals 1 may be configured without such a flange portion 4. When such a configuration is adopted, the upper end portion of the side wall portion 3 forms the adhesion surface with the seal portion.

[0041] Furthermore, in the above-mentioned container 1 for cooking rice for individual servings, as shown in Figure 8, the bottom portion 2 is configured so that a flat inner surface 2a appears between the bottom convex portions (bottom concave portions), but this is not limited to such a configuration, and for example, each bottom convex portion 51 (bottom concave portion 52) may be connected together so that there are no flat portions on the inner surface of the bottom portion 2. [Explanation of symbols]

[0042] S1 Rice washing process S2 supply process S3 Cooking process S4 Sealing process S5 Sterilization process 1 Rice Cooking Container 2 Bottom part 3 Side wall 4 Flange 5 Bottom surface unevenness 51 Bottom convex part 52 Bottom recess 51a First protrusion 51b Second protrusion 51c Third convex part 6 Side wall protrusion 61 Side wall protrusion 62 Side wall recess 91 Container feeding device 92 Transport Equipment 93 Rice washing / rice feeding device 94 Water supply equipment 95 Rice Cooking Room 96 Sealing device 97 Heat sterilizer

Claims

1. A supplying step of supplying rice and water into an open-topped individual-serving rice cooking container; A cooking process in which the individual rice cooking container to which rice and water have been supplied is cooked using steam; and a sealing step of sealing the upper opening of the individual rice cooking container that contains the cooked rice therein. The container for cooking rice for individual meals comprises a bottom surface portion and a side wall portion extending from the periphery of the bottom surface portion, The height of the side wall portion is 30 mm or more and 100 mm or less, a bottom surface uneven portion having an uneven structure is formed on the bottom surface portion, and a sidewall uneven portion having an uneven structure is formed on the sidewall portion, The surface area of ​​the bottom surface portion is 1.2 times or more and 1.4 times or less than the surface area in a case where the bottom surface uneven portion is not present, A method for producing cooked rice for individual consumption, characterized in that the surface area of ​​the side wall portion is 1.15 to 1.35 times the surface area when the side wall uneven portion is not present.

2. 2. The method for producing cooked rice for an individual serving according to claim 1, wherein the width dimension of the bottom part of the container for cooking rice for an individual serving is 60 mm or more.

3. The method for producing cooked rice for individual consumption according to claim 1 or 2, characterized in that the bottom surface unevenness portion is formed over the entire area of ​​the bottom surface portion.

4. The method for producing cooked rice for individual consumption according to claim 1 or 2, characterized in that the side wall unevenness portion is formed over the entire side wall portion.

5. The bottom surface uneven portion includes a plurality of bottom surface protrusions protruding toward the inside of the bottom surface portion, A method for producing cooked rice for individual consumption as described in claim 1 or 2, characterized in that the outer surface of the bottom portion has bottom concave portions formed at positions corresponding to each of the bottom convex portions, the bottom portion having concave portions recessed toward the inner surface of the bottom portion.

6. The side wall uneven portion includes a plurality of side wall protrusions protruding outward from the side wall portion, 3. The method for producing individual servings of cooked rice as described in claim 1 or 2, characterized in that the inner surface of the side wall portion has a recess formed at a position corresponding to each of the side wall protrusions, the recess being recessed toward the outer surface of the side wall portion.

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