Method for making frozen fried rice

Abstract

To provide a method for producing frozen fried rice which suppresses quality deterioration after thawing (texture deterioration due to binding between rice and / or drying or aging of rice, and / or deterioration of glossy feeling on rice surface), and a method for suppressing quality deterioration after thawing frozen fried rice.SOLUTION: There are provided a method for producing frozen fried rice which includes a step of adding gelatin (preferably, including the following steps (A), (B) or (C), and a method for suppressing quality deterioration after thawing frozen fried rice. (A) a step of sauteing cooked rice using oil, and obtaining fried rice, and a step of adding gelatin to the obtained fried rice, and obtaining frozen fried rice by freezing, (B) a step of adding gelatin to rice, and obtaining rice by cooking, and a step of sauteing the obtained rice using oil and obtaining fried rice, and obtaining frozen fried rice by freezing, and (C) a step of adding gelatin to cooked rice, sauteing the rice using oil and obtaining fried rice, and a step of freezing the obtained fried rice and obtaining frozen fried rice.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to: a method for producing frozen fried rice, in which the deterioration of texture caused by binding between rice grains and / or drying or retrogradation of rice and / or the decrease of glossiness on the rice surface after thawing (particularly during storage in a warm state after thawing) is suppressed; frozen fried rice produced by said method; and a method for suppressing the deterioration of texture caused by binding between rice grains and / or drying or retrogradation of rice and / or the decrease of glossiness on the rice surface after thawing of frozen fried rice (particularly during storage in a warm state after thawing).

[0002] Commercially available pre-cooked frozen foods are widely used in restaurants and the like because they can provide dishes with high work efficiency and low cost, and are thawed before being served to customers. Since frozen fried rice takes time to thaw, in practice, it is thawed and heated in advance, and placed in a heat-retaining container (such as a rice cooker with a heat-retaining function) in a warm state for a certain period of time until an order is placed, to be kept warm. However, when fried rice is kept warm in a heat-retaining container, there is a problem that quality deteriorates due to binding between rice grains, deteriorated texture caused by drying or retrogradation of rice, and degraded appearance caused by reduced glossiness on the rice surface.

[0003] Patent Document 1 discloses a method for producing cooked rice, comprising: a step of producing cooked rice; a step of adding and mixing a gelling agent solution containing at least one gelling agent selected from the group consisting of agar, gelatin, and agar-agar after cooking the cooked rice; and a step of obtaining coated cooked rice by forming a coating of the gelling agent on the surface of rice grains. However, this document does not study means for suppressing quality deterioration that occurs when fried rice is kept warm in a heat-retaining container. [Prior Art Document] [Patent Document]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 2020-58258 [Summary of the Invention] [Problems that the invention aims to solve]

[0005] The object of the present invention is to provide a method for producing frozen fried rice in which sticking of grains together and / or deterioration of texture and / or deterioration of the surface gloss of the grains due to drying or aging of the grains are suppressed after thawing (especially when stored in a warm state after thawing); frozen fried rice produced by this method; and a method for suppressing sticking of grains together and / or deterioration of texture and / or deterioration of the surface gloss of the grains due to drying or aging of the grains after thawing of frozen fried rice (especially when stored in a warm state after thawing). [Means for solving the problem]

[0006] The inventors of the present invention conducted diligent research to solve the above problems and found that by manufacturing frozen fried rice including a step of adding gelatin (in particular by manufacturing frozen fried rice including steps A1 and A2, steps B1 and B2, or steps C1 and C2 described below), it is possible to suppress the sticking of rice grains together and / or the deterioration of texture and / or the deterioration of gloss on the surface of the rice grains due to drying or aging of the rice grains after thawing the frozen fried rice (in particular when stored in a warm state after thawing). Based on these findings, the inventors conducted further studies and completed the present invention.

[0007] In other words, the present invention provides the following: [1] A method for producing frozen fried rice, comprising the step of adding gelatin. [2] A method for producing frozen fried rice according to [1] above, comprising steps A1 and A2, steps B1 and B2, or steps C1 and C2: (A1) The process of stir-frying cooked rice with oil to obtain fried rice. (A2) A step in which gelatin is added to the fried rice obtained in step (A1), and then frozen to obtain frozen fried rice. (B1) The process of adding gelatin to rice and cooking it to obtain cooked rice. (B2) A step in which the cooked rice obtained in step (B1) is stir-fried with oil to obtain fried rice, and then frozen to obtain frozen fried rice. (C1) A process to obtain fried rice by adding gelatin to cooked rice and stir-frying it with oil. (C2) A step to obtain frozen fried rice by freezing the fried rice obtained in step (C1). [3] A method for producing the frozen fried rice described in [1] above, comprising steps A1 and A2 below: (A1) The process of stir-frying cooked rice with oil to obtain fried rice. (A2) A step in which gelatin is added to the fried rice obtained in step (A1), and then frozen to obtain frozen fried rice. [4] A method for producing frozen fried rice according to any of [1] to [3] above, wherein the amount of gelatin added is 0.1 to 3 parts by weight per 1 part by weight of raw rice. [5] A method for suppressing the sticking of rice grains together and / or the deterioration of texture and / or the deterioration of gloss on the surface of rice grains after thawing of frozen fried rice, comprising the step of adding gelatin during the production of frozen fried rice. [6] The suppression method described in [5] above, including steps A1 and A2, steps B1 and B2, or steps C1 and C2: (A1) The process of stir-frying cooked rice with oil to obtain fried rice. (A2) A step in which gelatin is added to the fried rice obtained in step (A1), and then frozen to obtain frozen fried rice. (B1) The process of adding gelatin to rice and cooking it to obtain cooked rice. (B2) A step in which the cooked rice obtained in step (B1) is stir-fried with oil to obtain fried rice, and then frozen to obtain frozen fried rice. (C1) A process to obtain fried rice by adding gelatin to cooked rice and stir-frying it with oil. (C2) A step to obtain frozen fried rice by freezing the fried rice obtained in step (C1). [7] The suppression method described in [5] above, including steps A1 and A2 below: (A1) The process of stir-frying cooked rice with oil to obtain fried rice. (A2) A step in which gelatin is added to the fried rice obtained in step (A1), and then frozen to obtain frozen fried rice. [8] The suppression method according to any one of [5] to [7] above, wherein the amount of gelatin added is 0.1 to 3 parts by weight per 1 part by weight of raw rice. [9] The suppression method according to any one of [5] to [8] above, wherein the suppression is the suppression of sticking of grains together and / or deterioration of texture and / or deterioration of gloss on the surface of the grains due to drying or aging of the grains when frozen fried rice is stored at 50 to 85°C for 2 to 12 hours after thawing.

[10] The suppression method described in [9] above, wherein the storage is storage in a rice cooker.

[11] Frozen fried rice manufactured by any of the manufacturing methods described in [1] to [4] above.

[12] Frozen fried rice as described in

[11] above, to be thawed and stored at 50-85°C for 2-12 hours before being served to the eater.

[13] The frozen fried rice described in

[12] above, wherein the storage is in a rice cooker. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide frozen fried rice in which deterioration of quality after thawing (sticking of grains together and / or deterioration of texture due to drying or aging of the grains and / or deterioration of gloss on the surface of the grains) is suppressed. Even when frozen fried rice produced by the manufacturing method of the present invention is thawed, stored while warm, and then served to the consumer, deterioration in quality (sticking of rice grains together and / or deterioration of texture due to drying or aging of the rice grains and / or deterioration of the gloss on the surface of the rice grains) is suppressed. Frozen fried rice produced by the manufacturing method of the present invention exhibits suppressed quality deterioration even when thawed and heated in advance at restaurants and other establishments, and then stored in a warming container (for example, a rice cooker with a warming function). Therefore, according to the present invention, it is possible to quickly serve warm fried rice to customers when they place an order, and to provide high-quality fried rice. [Modes for carrying out the invention]

[0009] The present invention will be described in detail below. The present invention provides a method for producing frozen fried rice, which includes the step of adding gelatin. Preferably, the method for producing frozen fried rice of the present invention includes steps A1 and A2 (also referred to as "production method A" in this specification), steps B1 and B2 (also referred to as "production method B" in this specification), or steps C1 and C2 (also referred to as "production method C" in this specification). In this specification, production methods A, B, and C of the present invention are collectively referred to as "production method of the present invention." Among these, production method A of the present invention is preferred because it has the advantages described below.

[0010] The manufacturing method of the present invention is characterized by adding gelatin at a specific stage in the manufacturing process of frozen fried rice, as described later. Gelatin is generally produced by pre-treating water-insoluble collagen and then solubilizing it through thermal hydrolysis. Gelatin is widely used in food products (for example, as a gelling agent in jellies and as a thickening and stabilizing agent in yogurts). The gelatin used in this invention may be any type of gelatin, regardless of the origin of the collagen (e.g., pigskin, cattle, or fish) and the pretreatment method (e.g., acid treatment or alkali treatment). Furthermore, the shape of the gelatin is not limited and may be in powder, granular, or sheet form. In this invention, commercially available gelatin may be used, for example, Gelatin APH-150 (product name, Jelly Strength 150), Gelatin APH-100 (product name, Jelly Strength 100), APH-250 (product name, Jelly Strength 250), Gelatin PSV (product name, Jelly Strength 150), and Gelatin Iquos FGL-130SP (product name, Jelly Strength 130). (All of the above are manufactured by Nitta Gelatin Co., Ltd.) The gelatin used in this invention preferably has a gel strength (JIS K6503) of 50 to 250 g, more preferably 100 to 250 g, and even more preferably 100 to 200 g.

[0011] In the present invention, it is preferable that gelatin (solid) is immersed in a solvent such as water to swell, then heated to 45 to 90°C to form a gelatin solution, and then added to the target object to be added (fried rice, cooked rice, or raw rice). The gelatin solution may contain food-acceptable additives such as seasonings (for example, soy sauce (dark soy sauce, light soy sauce), salt (for example, edible salt), pepper, liquor, sugar, mirin, pork extract, chicken bone soup, ketchup, tomato paste, garlic, ginger, flavor oil, umami seasonings, peptide-based seasonings, fermented seasonings), spices, fats and oils (canola oil, palm oil, sesame oil, lard, butter), proteins, starch, thickeners, emulsifiers, bacteriostatic agents, pH adjusters, leavening agents, and antioxidants).

[0012] In the present invention, the type of raw rice that is a raw material for frozen fried rice (also referred to as "raw material raw rice" in the present specification) is not particularly limited, and examples thereof include Japanese rice and Thai rice. In the present invention, the milling ratio of raw rice that is a raw material for frozen fried rice is not particularly limited, and examples thereof include brown rice, partially milled rice, germinated rice, polished rice, and washed rice, etc.

[0013] In the present invention, cooking of raw rice as a raw material can be carried out by a known method, and examples thereof include methods using a rice cooker (for example, gas rice cooker, IH rice cooker, microcomputer rice cooker), gas-type, electric-type, and steam-type rice cooking equipment. Although the rice cooking time varies depending on factors such as the type of rice cooker, it is, for example, 20 to 70 minutes, and the rice cooking temperature is, for example, 90 to 100°C. In the present invention, before rice cooking, pretreatments such as immersion and heating of raw material raw rice may be performed.

[0014] In the present invention, in the step of frying cooked rice with oil to obtain fried rice, the "frying" method can be carried out by a method known in the field of food production, and examples thereof include frying using a frying machine (for example, IH drum-type frying machine, rotary gas frying machine, steam-type heating stirrer), a frying pan, and the like. In the present invention, examples of frying oil include canola oil, palm oil, sesame oil, lard, and butter, etc. In the present invention, the frying temperature in the step of frying cooked rice with oil to obtain fried rice is, for example, 150°C or higher, preferably 170°C or higher, and more preferably 200°C or higher. In the present invention, the frying temperature in the step of frying cooked rice with oil to obtain fried rice is, for example, 280°C or lower, preferably 260°C or lower, and more preferably 240°C or lower. In the present invention, the frying temperature in the step of frying cooked rice with oil to obtain fried rice is, for example, 150 to 280°C, preferably 170 to 260°C, and more preferably 200 to 240°C. In the present invention, the frying time in the process of frying cooked rice with oil to obtain fried rice is, for example, 5 to 180 seconds. In the present invention, the amount of frying oil used is, for example, 0.1 to 10% by weight, preferably 0.5 to 7% by weight, and more preferably 0.8 to 3% by weight, relative to the raw rice. In the present invention, the process of obtaining fried rice by stir-frying cooked rice with oil can be carried out, for example, by preheating a stir-frying machine to the stir-frying temperature, adding stir-frying oil, immediately adding cooked rice, and stir-frying while mixing with a spatula or the like as needed.

[0015] In the present invention, the freezing method in the step of freezing fried rice to obtain frozen fried rice can be carried out by a method known in the food manufacturing field, for example, a drum stirring method using a refrigerant such as liquid nitrogen or dry ice, a fluid stirring method using cold air generated by a refrigerator, or freezing by tunnel freezing.

[0016] [Manufacturing method A] The manufacturing method A of the present invention comprises the following steps A1 and A2. (A1) The process of stir-frying cooked rice with oil to obtain fried rice. (A2) A step in which gelatin is added to the fried rice obtained in step (A1), and the mixture is frozen to obtain frozen fried rice.

[0017] The manufacturing method A of the present invention is characterized by adding gelatin after the fried rice has been prepared. In the manufacturing method A of the present invention, the amount of gelatin added is, for example, 0.1 to 3 parts by weight, preferably 0.2 to 2.5 parts by weight, and more preferably 0.3 to 2 parts by weight, per 1 part by weight of raw rice.

[0018] In the manufacturing method A of the present invention, it is preferable to add the gelatin to the fried rice when the temperature of the fried rice after frying is 30°C or higher, from the viewpoint of the dispersibility of the gelatin during mixing. In the manufacturing method A of the present invention, gelatin (preferably a gelatin solution) is added to the fried rice, and then the gelatin and fried rice are mixed. Mixing can be carried out, for example, by rotating an axis of a specific shape (paddle mixer, ribbon mixer, etc.) or by rotating a drum with protrusions inside. In the manufacturing method A of the present invention, by freezing the fried rice to which gelatin has been added to make frozen fried rice, it is possible to prevent the gelatin solution from settling at the bottom of the fried rice during storage or transportation. Furthermore, in manufacturing methods where gelatin is added before frying the rice, the problem of the rice sticking to the frying machine during the production of fried rice arises. However, in manufacturing method A of the present invention, since gelatin is added after the fried rice is produced (i.e., there is no step of frying after adding gelatin), there is the advantage that the problem of the rice sticking to the frying machine does not occur.

[0019] Manufacturing method A preferably includes the following steps (i) to (iv). (i) A process of cooking raw rice with water and optionally added additives (e.g., seasonings (e.g., salt)) to obtain cooked rice. (ii) The process of stir-frying the cooked rice obtained in (i) with oil to obtain fried rice. (iii) A step of mixing the fried rice obtained in (ii) with gelatin (preferably a gelatin solution) and optionally added additives (for example, seasonings (for example, soy sauce, salt)) to obtain gelatin-mixed fried rice. (iv) A step to obtain frozen fried rice by freezing the gelatin-mixed fried rice obtained in (iii).

[0020] [Manufacturing method B] The manufacturing method B of the present invention includes the following steps B1 and B2. (B1) The process of adding gelatin to rice and cooking it to obtain cooked rice. (B2) A process in which the cooked rice obtained in step (B1) is stir-fried with oil to obtain fried rice, and then frozen to obtain frozen fried rice.

[0021] The manufacturing method B of the present invention is characterized by adding gelatin to rice before cooking. In the manufacturing method B of the present invention, the amount of gelatin added is, for example, 0.1 to 3 parts by weight, preferably 0.2 to 2.5 parts by weight, and more preferably 0.3 to 2 parts by weight, per 1 part by weight of raw rice.

[0022] Manufacturing method B preferably includes the following steps (i) to (iii). (i) A step of adding water, gelatin (preferably a gelatin solution), and optionally added additives (for example, seasonings (for example, soy sauce, salt)) to raw rice, mixing as necessary, and cooking to obtain cooked rice. (ii) The process of stir-frying the cooked rice obtained in (i) with oil to obtain fried rice. (iii) The process of freezing the fried rice obtained in (ii) to obtain frozen fried rice.

[0023] [Manufacturing method C] The manufacturing method C of the present invention includes the following steps C1 and C2. (C1) The process of adding gelatin to cooked rice and stir-frying it with oil to obtain fried rice. (C2) A process to freeze the fried rice obtained in step (C1) to obtain frozen fried rice.

[0024] The manufacturing method C of the present invention is characterized by adding gelatin to cooked rice before making fried rice. In the manufacturing method C of the present invention, the amount of gelatin added is, for example, 0.1 to 3 parts by weight, preferably 0.2 to 2.5 parts by weight, and more preferably 0.3 to 2 parts by weight, per 1 part by weight of raw rice.

[0025] In the manufacturing method C of the present invention, it is preferable to add the gelatin to the cooked rice when the temperature of the cooked rice is 30°C or higher, from the viewpoint of the dispersibility of the gelatin during mixing. In the manufacturing method C of the present invention, the mixing of gelatin and cooked rice can be carried out, for example, by a method of rotating a shaft of a specific shape (such as a paddle mixer or ribbon mixer) or by a method of rotating a drum with protrusions inside.

[0026] Manufacturing method C preferably includes the following steps (i) to (iv). (i) A process of cooking raw rice with water and optionally added additives (e.g., seasonings (e.g., salt)) to obtain cooked rice. (ii) A step of adding gelatin (preferably a gelatin solution) and optionally added additives (for example, seasonings (for example, soy sauce, salt)) to the cooked rice obtained in (i), and mixing to obtain gelatin-mixed cooked rice. (iii)(ii) The gelatin-mixed rice obtained in (iii)(ii) is stir-fried with oil to obtain fried rice. (iv) The process of freezing the fried rice obtained in (iii) to obtain frozen fried rice.

[0027] In the manufacturing method of the present invention, additives other than those described above, which are commonly used in the food industry, may be added at any step. Additives include seasonings (e.g., soy sauce (e.g., dark soy sauce, light soy sauce), salt (e.g., table salt), pepper, sake, sugar, mirin, pork extract, chicken stock, ketchup, tomato paste, garlic, ginger, flavoring oil, umami seasoning, peptide seasoning, fermented seasoning), spices, oils and fats (canola oil, palm oil, sesame oil, lard, butter), protein, starch, thickeners, emulsifiers, bacteriostatic agents, pH adjusters, leavening agents, antioxidants, ingredients (e.g., scrambled eggs, meats (e.g., pork, chicken, beef), seafood (e.g., shrimp, shellfish), vegetables or mushrooms (e.g., green onions, white onions, onions, carrots, bell peppers, paprika, shiitake mushrooms, button mushrooms)).

[0028] In this invention, "fried rice" refers to rice dishes that include stir-fried rice. In this invention, "fried rice" is a concept that includes Chinese cuisine (Chinese fried rice), European cuisine (pilaf made by including a process of stir-frying rice), etc.

[0029] Frozen fried rice produced by the manufacturing method of the present invention has the effect of suppressing quality deterioration (sticking of rice grains together and / or deterioration of texture due to drying or aging of the rice grains and / or deterioration of the glossiness of the rice surface) even when it is kept warm in an insulated container for a certain period of time after thawing by restaurants or consumers before consumption (stored in a warm state). When frozen fried rice produced by the manufacturing method of the present invention is kept warm in a heat-retaining container after thawing, the warming time (storage time in a warm state) is, for example, 2 to 12 hours, preferably 3 to 10 hours, and more preferably 3 to 8 hours, in order to suppress deterioration of quality (sticking of rice grains together and / or deterioration of texture due to drying or aging of the rice grains and / or deterioration of the glossiness of the rice surface). The warming temperature (storage temperature in a warm state) is, for example, 50 to 85°C, preferably 60 to 85°C, and more preferably 70 to 80°C. The type of insulated container is not particularly limited, but examples include rice cookers (e.g., rice cookers with a warming function) and chafing dishes.

[0030] In this invention, "binding of rice grains" refers to the binding of rice grains (cooked rice) that can be felt when eating frozen fried rice after thawing. In this invention, "deterioration of texture due to drying or aging of rice" refers to the deterioration of texture of rice (cooked rice) that is felt when eating thawed frozen fried rice. Specifically, "deterioration of texture due to drying or aging of rice" refers to the dry, crumbly texture (crumbly texture) of cooked rice due to drying of the surface of the rice grains or aging of the starch inside the rice grains. In this invention, "decreased gloss on the surface of the rice" refers to the decrease in gloss on the surface of the rice (cooked rice) that can be observed when observing the appearance of the fried rice after thawing frozen fried rice.

[0031] In the present invention, the effect of suppressing quality deterioration (sticking of rice grains together and / or deterioration of texture due to drying or aging of the rice grains and / or deterioration of the glossiness of the rice surface) when frozen fried rice is stored warm after thawing (for example, when stored in a rice cooker) can be evaluated, for example, by the sensory evaluation method of Test Example 1 described below or a similar method. In the present invention, suppression of quality deterioration (sticking of rice grains together and / or deterioration of texture due to drying or aging of the rice grains and / or deterioration of the glossiness of the rice surface) means that frozen fried rice produced with the addition of gelatin in the present invention shows suppression of quality deterioration compared to frozen fried rice produced without the addition of gelatin.

[0032] The present invention relates to a method for suppressing quality deterioration (such as sticking of rice grains together and / or deterioration of texture due to drying or aging of the rice grains and / or deterioration of the glossiness of the rice surface) of frozen fried rice after thawing (especially when stored in a warm state after thawing), which includes the step of adding gelatin during the production of frozen fried rice (hereinafter also referred to as "method for suppressing quality deterioration"). Preferably, the method for suppressing quality deterioration of the present invention includes the aforementioned steps A1 and A2, steps B1 and B2, or steps C1 and C2. In the method for suppressing quality deterioration of the present invention, the definitions, examples of each component, and descriptions and examples of each process are the same as those described in the manufacturing method of the present invention above.

[0033] In this specification, "food" is a broad concept encompassing anything that can be taken orally (excluding pharmaceuticals), and includes not only so-called "foods" but also beverages, health supplements, functional foods (e.g., foods for specified health uses, foods with functional claims, foods with nutritional function claims), supplements, etc. [Examples]

[0034] The present invention will be described in more detail below based on examples and test examples, but the present invention is not limited to these. In the examples and test examples, % indicates weight %.

[0035] [Example 1] Using the raw materials in the proportions shown in Table 1, the frozen fried rice of Example 1 was produced by the following method. 1. Pre-treatment 1-1. Prepare the liquid sauté Gelatin was soaked in water (for liquid sautéing) and allowed to swell. The expanded gelatin, dark soy sauce, and salt were placed in a pot about 30 cm in diameter, and the mixture was heated over low heat while stirring. After confirming that the temperature of the mixture reached 75°C, the heat was turned off to obtain the liquid sauté. 1-2. Washing and soaking the rice The polished rice was washed by soaking it in water, stirring it by hand about 30 times, and then draining the water, repeating this process three times. The washed rice was then soaked in enough water to cover it for about an hour. 2. Rice Cooking Process The soaked rice obtained in "1-2. Washing and soaking the rice" above was transferred to a colander and drained for about 10 minutes. It was then placed in the pot of a gas rice cooker (made by Rinnai) along with salt and water (for cooking), mixed, and cooked in the gas rice cooker for 30 minutes to obtain cooked rice. 3. Stir-frying process of cooked rice, liquid sautéing and mixing process, and freezing process After preheating the induction drum-type stir-fry machine to 240°C, canola oil (stir-frying oil) was added, and immediately afterwards the cooked rice obtained in "2. Rice Cooking Process" was added. The rice was then stir-fried for about 20 seconds while mixing with a spatula to obtain fried rice. The resulting fried rice was transferred to a tray, the liquid sauté prepared in "1-1. Preparation of Liquid Sauté" was added, and after mixing with a rice paddle, the mixture was frozen using dry ice to obtain the frozen fried rice of Example 1.

[0036] [Example 2] Using the raw materials in the proportions shown in Table 1, the frozen fried rice of Example 2 was produced by the following method. 1. Pre-treatment 1-1. Prepare the liquid sauté A liquid sauté was obtained using the same method as in Example 1. 1-2. Washing and soaking the rice Polished rice was washed and soaked using the same method as in Example 1. 2. Liquid sauté mixing process and rice cooking process The soaked rice obtained in "1-2. Washing and soaking the rice" above was transferred to a colander and drained for about 10 minutes. It was then placed in the pot of a gas rice cooker (made by Rinnai) along with salt, water (for cooking) and the liquid sauté obtained in "1-1. Making the liquid sauté" above, mixed, and then cooked in the gas rice cooker for 30 minutes to obtain cooked rice. 3. Stir-frying and freezing processes for cooked rice. After preheating the induction drum-type stir-fry machine to 240°C, canola oil (stir-frying oil) was added, and immediately afterwards the cooked rice obtained in "2. Rice Cooking Process" was added. The rice was then stir-fried for about 20 seconds while mixing with a spatula to obtain fried rice. The resulting fried rice was transferred to a tray and frozen using dry ice to obtain the frozen fried rice of Example 2.

[0037] [Example 3] Using the raw materials in the proportions shown in Table 1, the frozen fried rice of Example 3 was produced by the following method. 1. Pre-treatment 1-1. Prepare the liquid sauté A liquid sauté was obtained using the same method as in Example 1. 1-2. Washing and soaking the rice Polished rice was washed and soaked using the same method as in Example 1. 2. Rice cooking process and liquid sauté mixing process The soaked rice obtained in "1-2. Washing and soaking the rice" above was transferred to a colander and drained for about 10 minutes. It was then placed in the pot of a gas rice cooker (made by Rinnai) along with salt and water (for cooking), mixed, and cooked in the gas rice cooker for 30 minutes to obtain cooked rice. The cooked rice was transferred to a tray, the liquid sauté prepared in "1-1. Liquid Sauté Preparation" was added, and it was mixed with a rice paddle to obtain cooked rice mixed with liquid sauté. 3. Stir-frying and freezing processes for cooked rice. After preheating the IH drum-type stir-fry machine to 240°C, canola oil (stir-frying oil) was added, and immediately afterwards the liquid sautéed rice mixture obtained in "2. Rice Cooking Process and Liquid Sauté Mixing Process" was added, and the rice was stir-fried for about 20 seconds while mixing with a spatula to obtain fried rice. The resulting fried rice was transferred to a tray and frozen using dry ice to obtain the frozen fried rice of Example 3.

[0038] [Comparative Example 1] Comparative Example 1's frozen fried rice was prepared using the same method as in Example 1, except that a liquid sauté without gelatin was used, with the raw materials in the proportions shown in Table 1. To make the liquid sauté without gelatin, water, dark soy sauce, and salt were added to a pot about 30 cm in diameter, and the mixture was heated over low heat while stirring. After confirming that the temperature of the mixture reached 75°C, the heat was turned off to obtain the liquid sauté.

[0039] [Table 1]

[0040] [Test Example 1] (Sensory Evaluation) Frozen fried rice (200g) from Examples 1-3 and Comparative Example 1 was thawed using a microwave oven. After thawing, the samples were kept warm in a rice cooker (temperature 75°C) for 6 hours, and then sensory evaluation was performed on the appearance of the samples before consumption (glossiness of the rice surface) and the texture during consumption (stickiness of the rice grains, dryness of the rice grains). The sensory evaluation was conducted by a trained panel of three individuals, who evaluated the product according to the evaluation criteria shown in Tables 2-4. The evaluation results (scores) were determined by consensus of the panel. The results are shown in Table 5. Furthermore, Table 5 shows the results of observations regarding the adhesion of cooked rice to the frying machine during the production of frozen fried rice in Examples 1-3 and Comparative Example 1 (the "3. Cooked Rice Stir-frying Process" in the production of Examples 1-3 and Comparative Example 1) (evaluation criteria: ○: cooked rice does not stick to the frying machine, ×: cooked rice sticks to the frying machine).

[0041] [Table 2]

[0042] [Table 3]

[0043] [Table 4]

[0044] [Table 5]

[0045] [Examples 4-9] Frozen fried rice of Examples 4-9 was produced using the same method as in Example 1, except that the proportions of the raw materials were changed, using the raw materials in the proportions shown in Table 6.

[0046] [Table 6]

[0047] [Test Example 2] (Sensory Evaluation) The frozen fried rice (200g) from Examples 4-9 was thawed using a microwave oven. After thawing, the samples were kept warm in a rice cooker (temperature 75°C) for 6 hours, and then sensory evaluation was performed on the appearance of the samples before consumption (glossiness of the rice surface) and the texture during consumption (stickiness of the rice grains, dryness of the rice grains). The sensory evaluation was conducted by a trained panel of three individuals, who evaluated the product according to the evaluation criteria shown in Tables 2-4. The evaluation results (scores) were determined by consensus of the panel. The results are shown in Table 7. Furthermore, Table 7 shows the results of observations regarding the adhesion of cooked rice to the frying machine during the production of frozen fried rice in Examples 4 to 9 ("3. Cooked rice frying process" in the production of Examples 4 to 9 above) (evaluation criteria: ○: cooked rice does not stick to the frying machine, ×: cooked rice sticks to the frying machine). The results of the sensory evaluation conducted in Example 1 of Test Example 1 are also shown in Table 7.

[0048] [Table 7] [Industrial applicability]

[0049] The present invention provides a method for producing frozen fried rice in which the sticking of grains together and / or the deterioration of texture and / or the deterioration of gloss on the surface of the grains due to drying or aging of the grains are suppressed after thawing (especially when stored in a warm state after thawing). Furthermore, the present invention provides a method for suppressing the sticking of grains together and / or the deterioration of texture and / or the deterioration of gloss on the surface of the grains due to drying or aging of the grains after thawing frozen fried rice (especially when stored in a warm state after thawing).

Claims

1. A method for producing frozen fried rice, comprising the following steps A1 and A2: (A1) The process of stir-frying cooked rice with oil to obtain fried rice. (A2) A step in which gelatin is added to the fried rice obtained in step (A1), and then frozen to obtain frozen fried rice.

2. The method for producing frozen fried rice according to claim 1, wherein the amount of gelatin added is 0.1 to 3 parts by weight per 1 part by weight of raw rice.

3. A method for suppressing the sticking of rice grains together and / or the deterioration of texture and / or the loss of gloss on the surface of rice grains after thawing frozen fried rice, including the following steps A1 and A2: (A1) The process of stir-frying cooked rice with oil to obtain fried rice. (A2) A step in which gelatin is added to the fried rice obtained in step (A1), and then frozen to obtain frozen fried rice.

4. The suppression method according to claim 3, wherein the amount of gelatin added is 0.1 to 3 parts by weight per 1 part by weight of raw rice.

5. The suppression method according to claim 3 or 4, wherein the suppression is the suppression of sticking of rice grains together and / or deterioration of texture and / or deterioration of gloss on the surface of the rice grains due to drying or aging of the rice grains when frozen fried rice is stored at 50 to 85°C for 2 to 12 hours after thawing.

6. The suppression method according to claim 5, wherein the storage is storage in a rice cooker.

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