JPH08187054A - Production of tetrahedral packed cooked rice - Google Patents

Abstract

PURPOSE: To provide a method for producing tetrahedral individually packed cooked rice capable of readily packing and forming in cooked rice individually packed for retort, child and freezing. CONSTITUTION: This method for producing tetrahedral type individually packed cooked rice comprises packing cooked rice or steamed rice into flat type packaging material, deairing the rice and sealing the opening part of the packaging material in the direction crossed at the angle of 90 deg. to the direction of bottom seal. The amount of air included in the cooked rice is preferably 6-12% based on the weight of cooked rice or steamed rice and packed height is preferably 70-80% based on lateral width length of packaging material from bottom of the flat type packaging material. Thereby, individual packaging and forming can simultaneously be carried out and further, tetrahedral type packed cooked rice is taken out without deforming it, because rice grains are properly attached to each other and the interior of the packaging material can be prevented from leaving the rice grains without adding oil and fat thereto.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to the production of tetrahedral individually packaged cooked rice which is easy to package and mold in individually packaged cooked rice such as retort, chilled and frozen, and has shape retention after being taken out from the packaging material. Regarding the method.

[0002]

2. Description of the Related Art Tetrahedral (rice dumpling) cooked rice is put in a mold in advance and then molded (wrapping and packing are separate steps) or tied to bamboo leaves or bamboo skin with a tie string (manual work). Since it was molded by, the work was troublesome and complicated. Japanese Utility Model Application No. Hei 6-52486 relates to tetrahedral-type packed cooked rice, which was characterized by adding 1.0 to 7.0% by weight of fats and oils in order to improve separation of rice grains from the packaging material. However, because the air content is not constant, it easily crumbles and cooked rice foods that do not require oils (white rice, red rice, etc.)
It was a technology that was difficult to use for.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and the cooked rice or steamed rice is filled in a flat packaging material at a certain height and deaerated to obtain an air content. After adjusting the temperature, the opening is heat-sealed in a direction that intersects 90 degrees with the bottom sealing direction, so that it is molded into a shape close to a tetrahedron type, making it easy to process into a tetrahedron type, and even after unpacking the tetrahedron type The purpose is to hold. According to the present invention, individual wrapping and molding can be performed at the same time, and the rice grains inside can be taken out appropriately without sticking to each other and the tetrahedron shape is not broken, and rice grains do not remain in the packaging material without addition of oil and fat. You can

[0004]

[Means for Solving the Problems] That is, according to the present invention, a flat-type packaging material is filled with cooked rice or steamed rice, deaerated, and then the opening is heat-sealed in a direction intersecting with the bottom sealing direction by a tetrahedral shape. The present invention relates to a method for producing a tetrahedral-type individually-packaged cooked rice, characterized in that it can be easily processed into a tetrahedron type by utilizing the fact that it has a shape close to, and the tetrahedron type is held even after unpacking and taking out.

The first feature of the present invention is that the flat-type packaging material is filled with cooked rice or steamed rice, deaerated, and then the opening is heat-sealed in a direction intersecting with the bottom sealing direction by 90 degrees. It has a shape close to that of a body and can be easily processed into a tetrahedron after that, and the tetrahedron can be held even after unpacking and taking out.
The second feature of the present invention is that the air content after degassing and sealing is adjusted to 6 to 12% of the filling weight of rice. If the air content is less than this, the rice grains that are the contents are too tightly tightened, making it difficult to loosen when eating and wrinkles on the packaging material, impairing the aesthetics of the product. On the other hand, if the air content is larger than this, for example, the heating efficiency is lowered when it is subjected to retort sterilization, and the freezing efficiency is lowered when it is frozen as frozen food. Furthermore, when taken out from the packaging material at the time of eating, the shape retention as a tetrahedron type (chimaki type) is poor and it easily collapses, making it difficult to eat.

A third feature of the present invention is to fill cooked rice or steamed rice to a height of 70 to 80% of the width of the packaging material from the bottom of the flat packaging material. The filling height is 80, which is the width of the packaging material.
When it exceeds%, there are problems that it is difficult to form a regular tetrahedron shape, it is difficult to mold after heat sealing, and the shape is likely to collapse after unpacking and taking out the packaging material. If the filling rate is lower than 70%, the rice grains are already crushed at that point, or the rice grains are too tightly tightened, which is not preferable.

As the cooked rice or steamed rice referred to in the present invention,
Butter rice, Gomoku rice, Gomoku sushi, Paella, Pilaf, Chicken rice, Dry curry, Gomaki kimaki, Chinese dumpling, Red rice, etc. As the seasoning liquid, water, sugar,
It suffices to use a mixture of salt, soy sauce, sake, soup, soup, various spices, etc. at an appropriate ratio. Examples of ingredients include vegetables, meats, seafood, and dry materials that are used in ordinary cooking, and are not particularly limited.

A fourth feature of the present invention is that a packaging material for retort, chilled or frozen can be used. If the packaging material used in the present invention is for retorts, for example, (polyethylene terephthalate / aluminum foil / unstretched polypropylene), (polyethylene terephthalate / nylon / stretched polypropylene), (unstretched polypropylene / polystyrene), chilled, frozen For use, materials composed of (stretched nylon / polyethylene), (stretched polypropylene / polyethylene) and the like can be mentioned.

To make a tetrahedral bag using the above materials, the packaging materials are joined at the sealing surfaces 1 and 2 as shown in FIG. 1 (a), the upper side is opened as a two-way seal, and cooked rice or steamed rice 3 Is filled from the bottom of the packaging material to a height of 70 to 80% of the lateral width of the packaging material (FIG. 1 (b)). Sealing surface 2 of this opening
After degassing so that the air content is 6 to 12% of the cooked rice or steamed rice with the end as the end, they are joined at the sealing surface 4 as shown in FIG. If necessary, it is possible to provide the notch 5 on an appropriate sealing surface in order to facilitate the opening.

As another method, as shown in FIG. 2 (a), the packaging material is sealed on three sides and the upper side is opened, and the cooked rice or steamed rice 3 is filled in the same manner as the above method, and after degassing, the end of 6 is the opening surface Heat sealing is performed so as to face the center of the rice to obtain the tetrahedral-type individually-packaged cooked rice shown in FIG. 2 (d). The tetrahedral-type individually packaged cooked rice of the present invention can be eaten as it is in the case of chilled distribution food, but in the case of frozen or retort food, it is heated in boiling water or in a microwave oven or the like before eating. In particular, when heating is performed using a microwave oven, it is possible to easily provide a vapor vent hole by utilizing the cutout portion 5.

After boiled rice is packed in a tetrahedron type, it can be stored for a long period of time by performing retort sterilization or freezing treatment depending on each packaging material. Hereinafter, the present invention will be described more specifically with reference to examples.

[0012]

Example 1 Gomoku rice is prepared by using raw glutinous rice that has been washed with water, immersed and absorbed with water. That is, the raw glutinous rice was steamed in a steamer to give steamed glutinous rice, and the following raw materials were further mixed to obtain Gomoku rice.

[0013]

[0014]

The fifth rice is made of (stretched nylon 15μ / polyethylene 60μ), width 100mm × height 130.
A 150 mm three-way seal packing material is filled with 150 g, and after deaeration, the opening is heat-sealed in a direction intersecting with the bottom sealing direction by 90 degrees. Next, it was frozen at -40 ° C for 60 minutes to obtain a tetrahedral-type individually packaged cooked rice.

Example 2 Red rice is prepared using raw glutinous rice which has been washed with water, immersed and absorbed with water. That is, the raw glutinous rice was steamed in a steamer to give steamed glutinous rice, which was further mixed with the following raw materials to obtain red rice.

[0017]

[0018]

The red rice (polyethylene terephthalate 12μ / aluminum foil 9μ / unstretched polypropylene 70μ)
150 g of a two-sided seal wrapping material having a width of 100 mm and a height of 130 mm is filled, and after deaeration, the opening is heat-sealed in a direction intersecting with the bottom sealing direction by 90 degrees. Next 121
Retort sterilization was performed at 30 ° C for 30 minutes to obtain tetrahedral-type individually packaged cooked rice.

Example 3 Gomushi sushi is prepared by using raw glutinous rice which has been washed with water, soaked and absorbed with water. That is, the raw glutinous rice was steamed in a steamer to give steamed glutinous rice, which was further mixed with the following raw materials to obtain Gomushi sushi.

[0021]

[0022]

The fifth sushi is made of (stretched nylon 15μ / polyethylene 60μ) and has a width of 120 mm and a height of 150.
200 g of a three-way seal packing material of mm is filled, and after deaeration, the opening is heat-sealed in a direction intersecting with the bottom sealing direction by 90 degrees. Next, it was cooled at 10 ° C. for 60 minutes to obtain a tetrahedral-type individually packaged cooked rice.

Example 4 In Example 2, when filling the packaging material with red rice, by changing the height from the bottom of the packaging material, the formability into a tetrahedron mold after deaeration sealing and the shape retention after removal , Heated in boiling water for 20 minutes and then tested. The evaluation criteria for moldability and shape retention were as follows. The results are shown in Table 7.

Criteria for evaluation of formability + 2 Since the air content is considerably large, it becomes a swelled tetrahedron type, and rice grains are rusty in the packaging material. +1 As the air content is still high, it becomes a slightly swelled tetrahedron type, and there is a gap between the packaging material and the rice, so it is a bit uncomfortable. 0 Air content is just right, just enough. After degassing and sealing, it was formed into a shape close to a tetrahedron, and the packaging material is not wrinkled. -1 The air content is a little low, so it has a dull tetrahedral shape, and the packaging material has wrinkles. -2 The air content is quite low, so it has a lazy shape and is not the prototype of the tetrahedron type. Wrinkles on the packaging are also noticeable.

Shape- retaining evaluation standard +2 When taken out from the packaging material, the shape has already collapsed. I can't keep the shape after taking it out.
Also, rice remains in the packaging material. +1 There is no tightness when taken out from the packaging material,
It feels dull. In addition, rice may remain in the packaging material. 0 When taken out from the packaging material, it retains the shape it had before taking it out, and the gaps are too open to prevent it from collapsing. Finished to a moderate hardness. Also, the rice can be taken out entirely without remaining in the packaging material. -1 When picked up from the packaging material, the rice grains are tightly packed together. The overall shape is also dashing. -2 When it is taken out from the packaging material, it is very tightly packed. The overall shape is also pretty cool.

Table 7 Height Ratio of height ^* Formability Shape retention evaluation (cm) (%) 120 120 -2 -2 Not tetrahedral 110 110 110 -2 -2 100 100 100 -2 Slightly tetrahedral 90 90 -1 -1 〃 80 80 0 0 Almost tetrahedral 70 70 0 0 〃 60 60 -1 -1 -1 Hard and dumpling-like 50 50 -2 -2 〃 ^* Height ratio (%) = filling height (mm) / width of packaging material 100 (mm) x 100

Example 5 In Example 3, when the packaging material was filled with 5-sushi, the height from the bottom of the packaging material was changed to form a tetrahedron after deaeration and sealing, and shape retention after removal. Was tested in boiling water for 20 minutes before being tested. The evaluation criteria for moldability and shape retention were the same as in Example 4, and the results are shown in Table 8.

Table 8 Height ratio of height ^** Moldability Shape retention (cm) (%) 140 117 -2 -2 Not tetrahedral type 130 108 -2 -2 〃 120 100 -2 -1 Somewhat tetrahedral type 110 92 -1 -1 〃 100 83 0 0 Almost tetrahedral type Has become 85 71 100 0 〃 70 58 -1 -1 ㆃ It is like a dumpling 60 50 -2 -2 〃 ^** Height ratio (%) = filling height (mm) / width of packaging material 120 (mm) x 100

Example 6 In Example 3, when the packaging material was filled with five-row sushi, the air content was changed to test the formability into a tetrahedral mold and the shape retention after removal. The product of the present invention is shown in FIG.
The notched part of (d) was cut open to form a small hole, and then heated in a microwave oven for 1 minute. The evaluation criteria for moldability and shape retention are those of Example 4.
The results are shown in Table 9.

Table 9 Air content Air content ratio ^*** Moldability Shape retention evaluation (ml) (%) 4 2.0 -2 -2 Hard because rice grains are too clogged 8 4.0 -1 -1 〃 12 6.0 0 0 Good shape retention with good hardness 16 8.0 0 0 〃 20 10.0 0.0 0 〃 24 12.0 0 0 〃 28 14.0 0 +1 Slightly brittle and dull feeling 32 16.0 +1 +2 Quite brittle and unable to maintain shape 40 20.0 +2 +2 〃 ^*** Air content ratio (%) = Air content (ml) / Five sushi weight 200 (g) x 100

[0032]

EFFECT OF THE INVENTION By the method for producing tetrahedral-type individually-packaged cooked rice according to the present invention, packaging and molding can be performed simultaneously. Also, by adjusting the height from the bottom of the packaging material and the air content of the packed rice or steamed rice to be filled, it is easy to form a tetrahedral shape, and a tetrahedral-type individually-packaged cooked rice that has an appropriate shape retention after unpacking is obtained. be able to. Further, after sealing with a heat-resistant and cold-resistant packaging material and then performing retort sterilization and freezing treatment, respectively, long-term storage is possible.

[Brief description of drawings]

[Figure 1] Tetrahedral individually-packaged cooked rice made from a two-sided seal packaging material

[Fig.2] Tetrahedral individually-packaged cooked rice made from three-sided seal packaging material

[Explanation of symbols]

 1,2,4 Sealing surface 3 Cooked rice or steamed rice 5 Notch 6 End

Claims (5)

[Claims] 1. A flat packaging material is filled with cooked rice or steamed rice,
After deaeration, a method for producing a tetrahedral-type individually-packaged cooked rice, which comprises sealing an opening in a direction intersecting with a bottom sealing direction by 90 degrees. 2. The method for producing tetrahedral-type individually packaged cooked rice according to claim 1, wherein the air content is 6 to 12% with respect to the weight of cooked rice or steamed rice. 3. The method for producing tetrahedral-type individually packaged cooked rice according to claim 1, wherein cooked rice or steamed rice is filled to a height of 70 to 80% of the width of the packaging material from the bottom of the flat packaging material. 4. The method for producing a tetrahedral-type individually-packaged cooked rice according to claim 1, wherein the seasoning liquid and / or the ingredients are mixed. 5. The method for producing tetrahedral-type individually-packaged cooked rice according to claim 1, wherein a retort packaging material, a chilled packaging material, or a freezing packaging material is used as the flat packaging material.