Patent Application
20050089611
Priority is claimed on Japanese Patent Application 2003-362941 filed Oct. 23, 2003.
This invention relates to sterilized cooked rice packaged in containers and a method of producing such sterilized cooked rice packaged in containers. It has been known to produce sterilized cooked rice packaged in containers by using an apparatus comprised of a retort and a clean room connected thereto, arranging many containers on each of a plurality of shelves each containing a specified amount of rice which has been immersed in water and from which the water has been drained as well as a specified amount of cooking water, placing them inside the retort, cooking the rice in each container inside the retort, taking the containers out into the clean room and sealing the containers inside the clean room. This invention relates to an improvement on such a method of producing sterilized cooked rice packaged in containers, as well as sterilized cooked rice packaged in containers produced by such an improved method.
Japanese Patent Publications Tokkai 6-46770 and 2001-224321, for example, disclosed such methods of producing sterilized cooked rice packaged in containers by using many mobile shelves, arranging on these shelves many containers each containing a specified amount of rice which has been immersed in water and from which the water has been drained, inserting them inside a retort and cooking the rice in each of the containers inside the retort under specified pressure and heating conditions.
Conventional methods as described above have the problem of large specks or spots that appear when the large number of containers are observed as a whole, depending on their positions on many stages of shelves. This may be because the stirring of rice inside individual containers and heat transmission vary, depending upon the positions of the many containers arranged on many shelves.
It is therefore an object of this invention to provide a method of producing sterilized cooked rice packaged in containers by using an apparatus having a retort and a clean room connected thereto, arranging a plurality of containers on each of a plurality of shelves, each of these containers containing specified amounts of cooking water and rice which has been soaked in water and from which water has been drained, placing the shelves inside the retort, cooking the rice in each of the containers inside the retort, and thereafter sealing each of the containers inside the clean room such that specks and spots appearing on the rice will be reduced.
A method embodying this invention of producing sterilized cooked rice packaged in containers is similar to the conventional method in that it also comprises the steps of providing an apparatus with a retort and a clean room connected to the retort, arranging a plurality of containers on each of a plurality of shelves, each of the containers containing specified amounts of cooking water and rice which has been soaked in water and from which water has been drained, placing the shelves inside the retort, cooking the rice in each of the containers inside the retort and thereafter sealing each of the containers inside the clean room but it is characterized wherein the cooking of the rice inside the retort is carried out at Fo value 0.1-1.5 by repeating a pressure increase inside the retort and a pressure reduction so as to boil the cooking water once or more per minute. The retort to be used according to this invention may be either of the so-called batch type or the continuous type. The rice to be used may be preliminarily washed with water. Individualized trays of a heat-resistant plastic material may be used as the containers. Sealing of these containers may be effected by a heat sealing method by covering the container with a film and subjecting the film to a heat-sealing process.
When the rice in containers is cooked inside the retort according to this invention, the pressure inside the retort is increased and then allowed to drop under the condition that the cooking water boils in each of the containers and this is repeated at least once per minute while the cooking is carried out at Fo value 0.1-1.5. Heated high-pressure steam is usually used for the cooking. Such heated high-pressure steam is introduced into the retort so as to create an atmosphere of heated high-pressure steam inside the retort but if rice is cooked merely inside such an atmosphere, large spots are formed as explained above when the many containers are observed as a whole probably because the stirring of rice and heat transfer are influenced by and vary depending upon the position of the individual containers arranged on many shelves. In order to prevent the generation of such spots, not only is heated high-pressure steam introduced into the retort to form an atmosphere of heated high-pressure steam, but the heated high-pressure steam is allowed to escape out of the retort so as to reduce the pressure inside and to thereby cause the cooking water in each container to boil and to accelerate the stirring of the rice and the transfer of heat. If such operations involving supplying heated high-pressure steam to create an atmosphere of heated high-pressure steam and to increase the pressure inside the retort and releasing it out of the retort to reduce its pressure to boil the cooking water is repeated at the rate of once or more per minute, it is possible to uniformly cook rice in many containers arranged on many shelves.
The aforementioned condition on the Fo value at the time of cooking rice is basically the condition for obtaining sterilized cooked rice and also represents the condition for preventing putrefaction of rice prepared under ordinary conditions. It is preferred to keep the Fo value at 0.3-0.9 in the case of cooking rice in individual containers.
It is preferable to preliminarily sterilize the surface of rice by means of steam or a heater. The surface of rice may be preliminarily sterilized and the rice thus preliminarily sterilized may be placed inside individual containers together with cooking water but it is preferable to place the rice in the containers first, to preliminarily sterilize the surface of the rice and to thereafter add cooking water into the individual containers. Ordinary water may be used as the cooking water but cooking water having its pH value adjusted to 2.5-4.2 by using an organic acid such as citric acid and gluconic acid is preferred. If simple water is used for the cooking water, it is preferable to carry out the aforementioned preliminary sterilization process at Fo value of 6.0-15. If cooking water is adjusted to pH value of 2.5-4.2, it is preferable to carry out the preliminary sterilization process at Fo value of 0.1-4.0. The weight ratio between the rice and the cooking water to be placed in each container is preferably 1/0.64-1/1.20. All these conditions are such that cooked rice with original flavor can be obtained and putrefaction can be prevented.
According to the method of this invention, a pressure increase inside the retort and a pressure reduction so as to boil the cooking water are repeated once or more per minute, and preferably 2-4 times per minute. It is more preferable to repeat this pressure increase and pressure reduction such that the atmospheric temperature inside the retort is 105±3° C. and 102±2° C. respectively at the pressure increase and the pressure reduction and that the temperature difference between times of the pressure increase and the pressure reduction be 2-8° C., and it is further preferable to repeat the pressure increase and pressure reduction such that the pressure inside the retort is 0.13±0.02 MPa and 0.11±0.02 MPa respectively at the pressure increase and at the pressure reduction and that the pressure difference between times of the pressure increase and the pressure reduction be 0.01-0.05 MPa.
According to the method of this invention, after rice is thus cooked in each of the containers, the containers are each sealed inside the clean room. After the containers are thus sealed, it is preferable to rotate or turn upside down each of the containers and steam the cooked rice and it is further preferable to steam the rice at 65-100° C. for 5-25 minutes because sterilized cooked rice with its original desirable flavor with desired resistance against putrefaction over time can be produced without generating spots due to water content dependent upon the positions on many shelves where they are placed.
Sterilized cooked rice packaged in containers embodying this invention is characterized as being produced by any of the method of the present invention described above.
The invention is described next by way of the following two preferred embodiments:
After commercially available rice is further pounded and soaked in water for 30 minutes, the water is drained. A specified amount of the rice from which water has been drained is placed inside an individual meal tray of a plastic material with heat resistance and its surface is preliminarily sterilized with heated steam at Fo value of 10. Cooking water of which the pH value is not adjusted is added into this tray such that the weight ratio between the water-drained rice and cooking water becomes 1/1. Altogether, 144 of such trays are prepared and placed on six shelves such that 24 (=6×4) trays are on each of the six shelves. The shelves are then placed in a retort and a cycle of operations including a pressure increase process for supplying heated high-pressure steam into the retort and a pressure reduction process for causing the heated high-pressure steam inside the retort to escape such that the cooking water in each container boils is repeated three times per minute for a period of 15 minutes at Fo value of 0.5 to cook the rice. In this process, the atmospheric temperature inside the retort is 105° C. and 102° C. respectively at the pressure increase process and at the pressure reduction process, their difference being 3° C. The pressure inside the retort was 0.13 MPa and 0.11 MPa respectively at the pressure increase process and at the pressure reduction process, their difference being 0.02 MPa. After rice is thus cooked in each of the 144 trays, they are transported out from the retort into a clean room connected thereto. After the cooked rice in each tray is cooled to 80-90° C. inside the clean room, a plastic cover is placed on each tray and sealed with heat.
After commercially available rice is washed with water, it is soaked in water for 30 minutes and the water is drained. A specified amount of the rice from which water has been drained is placed inside an individual meal tray of a plastic material with heat resistance and its surface is preliminarily sterilized with heated steam at Fo value of 2.5. Cooking water of which the pH value is adjusted to 4.0 with gluconic acid is added into this tray such that the weight ratio between the water-drained rice and cooking water becomes 1/1. Altogether, 144 of such trays are prepared and placed on six shelves such that 24 (=6×4) trays are on each of the six shelves. The shelves are then placed in a retort and a pressure increase process for supplying heated high-pressure steam into the retort and a pressure reduction process for causing the heated high-pressure steam inside the retort to escape such that the cooking water in each container boils are repeated three times per minute for a period of 15 minutes at Fo value of 0.5 to cook the rice. In this process, the atmospheric temperature inside the retort is 105° C. and 102° C. respectively at the pressure increase process and at the pressure reduction process, their difference being 3° C. The pressure inside the retort was 0.13 MPa and 0.11 MPa respectively at the pressure increase process and at the pressure reduction process, their difference being 0.02 MPa. After rice is thus cooked in each of the 144 trays, they are transported out from the retort into a clean room connected thereto. After the cooked rice in each tray is cooled to 80-90° C. inside the clean room, a plastic cover is placed on each tray and sealed with heat. Each tray is turned upside and steamed for 10 minutes.
The following is sterilized cooked rice packaged in containers according to the best embodiment of the invention:
The invention is described next by way of examples:
After commercially available rice was further pounded and soaked in water for 30 minutes, the water was drained. A specified amount of the rice from which water had been drained was placed inside an individual meal tray of a plastic material with heat resistance and its surface was preliminarily sterilized with heated steam at Fo value of 10. Cooking water of which the pH value had not been adjusted was added into this tray such that the weight ratio between the water-drained rice and cooking water became 1/1. Altogether, 144 of such trays were prepared and placed on six shelves such that 24 (=6×4) trays were on each of the six shelves. The shelves were then placed in a retort and a cycle of operations including a pressure increase process for supplying heated high-pressure steam into the retort and a pressure reduction process for causing the heated high-pressure steam inside the retort to escape such that the cooking water in each container boiled was repeated once per minute for a period of 15 minutes at Fo value of 0.5 to cook the rice. In this process, the atmospheric temperature inside the retort was 105° C. and 102° C. respectively at the pressure increase process and at the pressure reduction process, their difference being 3° C. The pressure inside the retort was 0.13 MPa and 0.11 MPa respectively at the pressure increase process and at the pressure reduction process, their difference being 0.02 MPa. After rice was thus cooked in each of the 144 trays, they were transported out from the retort into a clean room connected thereto. After the cooked rice in each tray was cooled to 80-90° C. inside the clean room, a plastic cover was placed on each tray and sealed with heat.
The same as Test Example 1 except the cycle of operations including a pressure increase process for supplying heated high-pressure steam into the retort and a pressure reduction process for causing the heated high-pressure steam inside the retort to escape such that the cooking water in each container boiled was repeated three times per minute for a period of 15 minutes to cook the rice.
After commercially available rice was washed with water, it was soaked in water for 30 minutes and the water was drained. A specified amount of the rice from which water had been drained was placed inside an individual meal tray of a plastic material with heat resistance and its surface was preliminarily sterilized with heated steam at Fo value of 2.5. Cooking water of which the pH value was adjusted to 4.0 with gluconic acid was added into this tray such that the weight ratio between the water-drained rice and cooking water became 1/1. Altogether, 144 of such trays were prepared and placed on six shelves such that 24 (=6×4) trays were on each of the six shelves. The shelves were then placed in a retort and a cycle of operations including a pressure increase process for supplying heated high-pressure steam into the retort and a pressure reduction process for causing the heated high-pressure steam inside the retort to escape such that the cooking water in each container boiled was repeated three times per minute for a period of 15 minutes at Fo value of 0.5 to cook the rice. In this process, the atmospheric temperature inside the retort was 105° C. and 102° C. respectively at the pressure increase process and at the pressure reduction process, their difference being 3° C. The pressure inside the retort was 0.13 MPa and 0.11 MPa respectively at the pressure increase process and at the pressure reduction process, their difference being 0.02 MPa. After rice was thus cooked in each of the 144 trays, they were transported out from the retort into a clean room connected thereto. After the cooked rice in each tray was cooled to 80-90° C. inside the clean room, a plastic cover was placed on each tray and sealed with heat. Each tray was turned upside down and steamed for 10 minutes.
The same as Test Example 1 except the pressure increase and reduction processes were not repeated and heated high-pressure steam was merely supplied into the retort to cook the rice at Fo value of 0.5 by maintaining the atmospheric temperature and pressure inside the retort at 105° C. and 0.13 MPa, respectively.
The same as Test Example 1 except the cycle of operations including a pressure increase process for supplying heated high-pressure steam into the retort and a pressure reduction process for causing the heated high-pressure steam inside the retort to escape such that the cooking water in each container boiled was repeated at the rate of once every three minutes.
The same as Test Example 1 except the cycle of operations including a pressure increase process for supplying heated high-pressure steam into the retort and a pressure reduction process for causing the heated high-pressure steam inside the retort to escape such that the cooking water in each container boiled was repeated at the rate of once every five minutes.
Evaluation 1
In each of the Examples described above, four trays at the corners and four trays arranged at the center on each of the 6 shelves were extracted. For each shelf, 3 g of cooked rice at an upper portion on one side surface and 3 g of cooked rice at a lower central portion from each of the four trays at the corners were sampled, the difference between their water contents was measured and their average values were calculated. For each shelf, the average water content values were calculated for the four trays at the center. The samples were evaluated as follows according to these average values, and the results are shown in Table 1.
In Table 1:
A: Excellent because the average of difference in water content is less than 2% and there are hardly any spots;
B: Good because the average of difference in water content is 2% or greater and less than 4% although there are a few spots;
C: Poor because the average of difference in water content is 4% or greater and spots are large.
Evaluation 2
In each of the Examples described above, 3 g of cooked rice was sampled from the center portion of each of the 144 trays arranged on the six shelves. The water content of each sample was measured, and their average, maximum, minimum, fluctuation width R and standard deviation were calculated. The results are shown in Table 2.
Both Tables 1 and 2 show that rice can be cooked nearly uniformly according to this invention independently of the positions of the trays placed on the shelves and hence that sterilized cooked rice packaged in containers with hardly any spots can be obtained.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2003-362941 | Oct 2003 | JP | national |
