JP2002000200A - Method for producing water absorbed rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing water absorbed rice in which rice imperfectly pregelatinized and sufficiently containing water is quickly and uniformly obtained. SOLUTION: This method for producing the water-absorbed rice, characterized by charging immersed rice in an aqueous liquid, subjecting the charged rice to a jumping heating treatment for jumping and circulating the grains of the rice, respectively, in the heated aqueous liquid, charging the heated rice in a container or a closed container together with the aqueous liquid for water absorption, covering the container with a lid or closing the closing container, and then cooling the rice. Thereby, when the water absorbed rice is heated with a microwave oven or the like, the just boiled uniform rice not containing a solid portion can be provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an improved method for producing water-absorbed rice. More specifically, the present invention provides
The present invention relates to a method for producing water-absorbed rice very efficiently. The water-absorbed rice produced according to the present invention can be packaged in a single-use container for household use or in a large container supplied as raw rice to a restaurant or a hospital. When eating, a microwave oven or a steamer is used. Just heating for a short period of time with a rice cooker completes the pregelatinization and gives the scent of the freshly cooked rice a delicious rice.

[0002]

2. Description of the Related Art Conventionally, a method for producing water-absorbed rice using a closed container is disclosed in Japanese Patent No. 2873993.
According to this publication, immersed rice (not pregelatinized) and an amount of aqueous liquid to absorb water are put together in a closed container, sealed, heated to 65 ° C. or higher in a closed container, and then heated to 0 to 25 ° C. ° C and the heating and cooling are repeated to obtain water-absorbed rice in a closed container (having a water content of 100 parts by weight relative to 100 parts by weight of raw rice).
１６０160 parts by weight).

[0003] This method of producing water-absorbed rice seems to be an excellent production method in accordance with the principle of water-absorbed rice production. However, after immersing rice and an aqueous liquid to be absorbed in a closed container and sealing it,
In order to absorb water by repeating heating and cooling, the closed container had to be rolled over, inverted, or rocked in hot water.

[0004] Such an operation is extremely difficult mechanically, and even if this operation is sufficiently repeated, the heating of the rice grains may not be performed uniformly, and as a result, the water absorption may be uniformly applied to the rice grains. Not done, it was difficult to produce perfect and excellent water-absorbed rice. When water-absorbed rice that has not absorbed water uniformly is cooked in a microwave oven or steamer and cooked as rice, the flavor of freshly cooked rice may be given, but the texture may be partially different in hardness. It was not a walled meal.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventor has conducted repeated studies and found that before putting the dipped rice in a container, the rice grains were subjected to jumping heating in a hot aqueous solution. Gives uniform heat around the rice grain,
This enabled later to achieve uniform water absorption over a wider range.

[0006] The term "jumping heating" in the present invention means that rice grains jump up one by one in a hot aqueous liquid, and the whole circumference of the grains is uniformly contacted with the hot aqueous liquid, and the rice grains are uniformly heated. This means that the circulation is repeated as it is (in a state of being separated one by one), and this treatment is performed until a desired degree of α-formation is reached.

There are the following methods for performing jumping heating. 1. In the boiling aqueous liquid, bubbles (bubbles) emerge upward from the heated bottom, but when immersed rice is put into this, the whole rice grains are circulated while the bubbles fly the rice grains upward one by one, and α Progress. This method is employed for heating at a heating temperature of about 90 ° C. to 100 ° C. at normal pressure, and if pressure is applied, heating from 100 ° C. to about 120 ° C. becomes possible.

[0008] 2. In the next method, the hot water liquid is stirred by a stirrer installed or inserted, and the whole of the rice grains of the immersed rice is circulated while being skipped one by one to advance the gelatinization. This method can be employed at any heating temperature of 60 to 120 ° C.

3. A further method is to use a foaming machine installed or inserted to send room temperature or heated air from the bottom (central part or appropriate places), blow it out as a foam, and blow the rice grains of the immersed rice one by one. And α
Progress. In this method, the heating temperature is 60 to 120.
Can be adopted at any of ° C.

The raw material of the present invention may be polished rice or unwashed rice, may be washed rice, or may be immersed rice. The soaked rice used in the present invention is prepared by adding polished rice to
The rice grain surface is instantaneously wetted at 120 ° C. in a wet state before it is immersed for more than
Heated to a certain degree and treated with hot air or steam and / or pressurized steam so as to be sterilized is used. However, these processes are not essential.

The aqueous liquid used in the present invention may be any aqueous liquid used for cooking rice, such as water, water added with sauce, water added with soup, water added with dashi juice, and water added with vinegar.

In the present invention, immersed rice or the like is introduced into an aqueous liquid at room temperature or preheated. The amount of aqueous liquor must be sufficient to jump-heat the rice grains later. The jumping heating of the rice grains is performed in a hot aqueous liquid at a constant or changing temperature between 60 ° C and 120 ° C to a desired degree of pregelatinization.

[0013] Jumping heating may be any of the three methods described above, or may be a combination. The jumping heating of the rice grains is an important step to uniformly heat the whole rice grains without causing uneven heating and to make the subsequent water absorption uniform.

The degree of pregelatinization is determined by the heating temperature of the hot aqueous liquid and the time of jumping heating. The relationship is shown in Table 1 below.

In the present invention, the water absorption is defined as raw rice (milled rice)
Although it is possible to produce up to about 50 to 280 parts by weight of water-absorbed rice per 100 parts by weight, about 85 to 160 parts by weight is preferable. Here, water-absorbed rice having a water absorption of 100 to 130 parts by weight becomes ordinary rice hardness by heating for about 3 minutes in a microwave oven, and water-absorbed rice having a water absorption of 130 to 160 parts by weight takes about 3 minutes in a microwave oven. It is in the range from a little soft to a little porridge when heated. As the completely water-absorbed rice for porridge, a rice having a water absorption of 200 to 280 parts by weight per 100 parts by weight of rice is preferable.

The amount of water absorption depends on the degree of pregelatinization and the amount of aqueous liquid to be put in the container. The higher the degree of alpha, the more
Although it absorbs a lot of water when it is formed, the completely pregelatinized one is in a boiled state (i.e., it becomes glued) and hardly becomes water-absorbed rice. In the present invention, the degree of pregelatinization is 65 to 65.
What is 90% and the surface of rice grain is not glued is good. However, as long as about 1 m / m of the surface of the rice grain is slightly glued, even if it is partially mixed, it can be used entirely.

As is apparent from Table 1, when the material is subjected to jumping heating at 100 ° C., 74.58% of pregelatinized rice grains can be obtained in 30 seconds, and 77.97% of pregelatinized rice grains at 100 ° C. for one minute. Degree. The preferred degree of pregelatinization is 80% or less, and the one suitable for the production of water-absorbed rice is considered to be one having a pregelatinization degree of 60 to 80%.

The pre-gelatinized rice grains capable of absorbing water and the aqueous liquid to be absorbed are placed in a container. The aqueous liquid is a hot aqueous liquid used for jumping heating, may be another aqueous liquid, or may be a mixed aqueous liquid thereof. The rice grains and the aqueous liquid are measured before being put into the container, and the amount of the aqueous liquid to be added can be accurately determined by conversion from the amount of the initially used soaked rice. Further, after the heating is completed, an aqueous liquid can be added to adjust the water absorption.

The container may be an open container or a closed container.
As the open container, a strong aluminum box-type open container or the like is preferable, and a lid is preferably prepared if possible. 1 sealed container
Any material can be used as long as it has heat resistance of about 50 ° C., and can be sealed and cooled, but a strong air-tight bag made of nylon film or the like or a heat-resistant resin container made of polypropylene or the like is preferable. If it is a nylon film bag or a polypropylene heat-resistant resin container laminating polypropylene,
If the pre-gelatinized rice and the water-absorbing rice liquid are put in and heat-sealed, it can be completely sealed.

After the pregelatinized rice and the water-absorbing rice-based liquid are placed in an open container or a closed container, it is preferable to immediately cool to complete the water absorption. Cooling may be left as it is, or may be refrigerated or frozen, but in the case of a closed container, it is poured into cooling water of 3 to 30 ° C. or blows cold air (cold gas such as carbon dioxide gas or nitrogen gas). It is preferable to cool as quickly as possible to promote water absorption.

The water-absorbed rice, which has completed water absorption, can be stored for a long period of time in a sealed container as it is or by refrigeration or freezing.

In the method for producing water-absorbed rice according to the present invention, the heating is transmitted to the entire periphery of the rice grain by performing the jumping heating of the immersed rice in the hot aqueous liquid, and the obtained pregelatinized rice and the water-absorbed aqueous liquid are mixed. When placed in a container and cooled, it allows uniform water absorption. The rice that has absorbed water uniformly becomes a deliciously cooked rice by short-time heating in a microwave oven or a steamer before eating.

[0023]

Next, examples of the present invention will be described.

[0024]

EXAMPLE 1 1.4 kg of polished rice is immersed in water for 2 hours to obtain 1.8 kg of immersed rice. Separately, a 10 L Teflon (registered trademark) processing kettle is prepared, and 1.8 L of hot water is put into this kettle and heated from below by a gas burner so as to constantly boil. 1.8 kg of immersed rice was sequentially charged into a boiling pot, and circulating jumping heating of rice grains was performed for 1 minute. Put the entire contents of the kettle (3.1 kg with rice and water) into a bag made of nylon membrane, heat seal immediately and seal, and immediately put the bag at 5 ° C.
Into a cold water tank and cooled.

The bag was taken out and stored in a refrigerator at 3 ° C. for 3 days. After storage, the bottle was opened and the content (water-absorbed rice) was weighed. The weight was 3.0 kg and there was no excess water. The obtained water-absorbed rice is made of raw white rice (1.4 k
g) 114 parts by weight of water (1.6 kg) were absorbed per 100 parts by weight. When 3.0 kg of the water-absorbed rice was directly put into a steamer covered with a cloth and steam-heated for 7 minutes, the scent of the freshly cooked rice was delicious.

[0026]

Example 2 0.7 kg of polished rice is immersed in water for 3 hours to obtain 0.9 kg of immersed rice. Separately, a Teflon processing kettle (10 L) with a stirrer was prepared, and 2.15 kg of hot water was put into this kettle.
While stirring, 0.9 kg of the immersed rice was sequentially charged, the temperature of the hot water was maintained at 80 ° C., and the rice grains were heated by circulating jumping for 5 minutes while stirring with a stirrer. Rice (1. of rice and water was 3.0 kg)
0 kg) alone in a bag made of a nylon membrane, 0.8 kg of water containing dashi juice is put in the bag, immediately heat-sealed and sealed, and the bag is immediately put in a running tap water at 15 ° C. and cooled. And refrigerated for 3 days.

After storage, the container was opened and the content (water-absorbed rice) was weighed. The weight was 1.8 kg, and the periphery was slightly wet. The resulting water-absorbed rice is made of fresh white rice (0.7 kg)
157 parts by weight of water (1.1 kg) was absorbed with respect to 00 parts by weight. 50 g of water is added to 100 g of the water-absorbed rice.
, And heated in a microwave for 4 minutes, resulting in a delicious porridge with a dash of taste and aroma of freshly cooked rice.

[0028]

Example 3 1.0 kg of polished rice is immersed in water for 2 hours to obtain 1.2 kg of immersed rice. Separately, a Teflon processing kettle (10 L) provided with a foam outlet at the bottom was prepared, and hot water 1.6
1 and heat from below with a gas burner, and at the same time, blow out heated air bubbles from the bottom with a feeling of boiling.
1.2 kg of immersed rice was sequentially charged into a kettle maintained at 90 ° C., and circulating jumping heating of rice grains was performed for 3 minutes. The entire contents of the kettle (2.3 kg with rice and water) were placed in a bag made of nylon membrane, immediately heat-sealed and sealed, and the bag was immediately put into a 5 ° C. cold water tank and cooled.

Remove the bag and place it in a refrigerator at 3 ° C.
Stored for days. After storage, the container was opened and the content (water-absorbed rice) was weighed, and found to be 2.3 kg with no excess water. The obtained water-absorbed rice is 100% fresh white rice (1.0 kg).
130 parts by weight of water (1.3 kg) was absorbed with respect to parts by weight. 2.3 kg of the obtained water-absorbed rice is
g, and heated in a 500 W microwave for 3 minutes and 10 seconds, the scent of the freshly cooked rice was obtained, and a delicious rice was obtained.

[0030]

Example 4 1.0 kg of polished rice was immersed in water for 8 hours, and the obtained immersed rice was sterilized on the surface of a belt conveyor by passing steam under a pressure of 105 ° C. to obtain 1.2 kg of sterilized immersed rice.
Separately, a Teflon processing kettle (10
L) is prepared, 1.6 liters of hot water is put into this, and it is heated from below by a gas burner. At the same time, air bubbles heated from the bottom are blown out with a feeling of boiling. 1.2 kg of sterilized rice was sequentially charged into a kettle maintained at 90 ° C., and circulating jumping heating of rice grains was performed for 3 minutes. Put the entire contents of the kettle (2.3 kg with rice and water) in an open aluminum container,
With the lid of the aluminum plate, it was immediately put in a refrigerator at 3 ° C. and cooled.

It was stored in a refrigerator at 3 ° C. for 3 days.
After storage, the water-absorbed rice was weighed at 2.3 kg,
There was no extra moisture. In addition, the same result was obtained when the lid was separately held down with a hook, immersed in water at 5 ° C. for about half of the aluminum container, allowed to cool for about 20 minutes, and stored in a refrigerator at 3 ° C. The obtained water-absorbed rice is made of raw white rice (1.0 k
g) 130 parts by weight of water (1.3 kg) were absorbed per 100 parts by weight. 2.3k of water-absorbed rice obtained
g was divided into 150g portions and heated in a 500W microwave oven for 3 minutes and 10 seconds.
Delicious rice was made.

[0032]

According to the present invention, the soaked rice is poured into the aqueous liquid, and the rice grains are jumped and heated in the hot aqueous liquid by jumping and circulating. And made it possible to provide a freshly cooked rice that is uniform and hard when heated in a microwave oven or the like later.

Claims (10)

[Claims] 1. A method in which polished rice or unwashed rice and / or immersed rice is put into an aqueous liquid, and the rice grains are heated in a hot aqueous liquid by jumping and heating. A method for producing water-absorbed rice, which is placed in a container and left as it is or cooled. 2. The soaked rice according to claim 1, wherein the polished rice or unwashed rice is immersed in water or hot water for 10 minutes or more and sterilized with high-temperature hot air or steam and / or pressurized steam for a short time. The method for producing water-absorbed rice according to claim 1, characterized in that: 3. The aqueous liquid is one selected from water, sauce-added water, soup-added water, dashi juice-added water, and vinegar-added water, and the hot aqueous liquid is heated from 60 ° C. to 120 ° C. Or 60 ° C
The method for producing water-absorbed rice according to any one of claims 1 to 2, wherein the aqueous liquid is heated at a temperature of from 120 to 120 ° C. 4. The rice grain jumping heating, wherein the rice grains are jumped and circulated by the boiled hot aqueous liquid foam, or with a stirrer or a foamer provided or inserted in the hot aqueous liquid, The method according to claim 1, wherein the rice grains are jumped by stirring or foaming to uniformly heat the rice grains, and the time is about 2 to 5 minutes at 80C to about 1 minute at 100C. 4. The method for producing water-absorbed rice according to any one of Items 3 to 3. 5. The rice grains which have been pregelatinized so as to be able to absorb water are pregelatinized within a degree of pregelatinization of 65 to 90%, and the surface of the rice grains is not glued and / or 1 m of the surface.
The method for producing water-absorbed rice according to any one of claims 1 to 4, wherein about / m is slightly glued. 6. The pre-gelatinized water-absorbed rice contained in the container absorbs the water-absorbing aqueous liquid and has a water content of 50 to 100 parts by weight of raw rice.
280 parts by weight, and this aqueous liquid is a hot aqueous liquid used for jumping heating, is another aqueous liquid, and is an aqueous liquid obtained by mixing these. The method for producing water-absorbed rice according to any one of claims 1 to 5. 7. The method for producing water-absorbed rice according to claim 1, wherein the container is a closed container or an open container. 8. The closed container is a durable airtight bag made of nylon membrane or the like or a heat-resistant resin container made of polypropylene or the like, which is filled with pregelatinized rice and a water-absorbing liquid and heat-sealed. The method for producing water-absorbed rice according to claim 7. 9. The rice grains which have been pregelatinized so as to be able to absorb water are put into a container together with a water-absorbing aqueous liquid, and then cooled as quickly as possible to allow sufficient water absorption. The method for producing water-absorbed rice according to any one of Items 1 to 8. 10. The water-absorbed rice according to claim 1, wherein the cooling is performed by cold water, cold air, chilled water, refrigeration, freezing, or a combination of two or more thereof. Manufacturing method.