JP2003047415A - Stock for instant rice porridge and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new stock for instant rice porridge capable of being directly reconstituted into a rice porridge or a thin rice porridge food simply by pouring hot water thereon and having an excellent taste, a new method for producing the stock, and inexpensive instant rice porridge food and a simple method for producing the instant rice porridge food. SOLUTION: This stock for the instant rice porridge is obtained by roasting powder of a dried pregelatinized rice. The stock is preferably prepared by powdering the dried pregelatinized rice with 6-10% moisture content into 120-160 mesh and further roasting the resultant powder at >=150 deg.C temperature. The dried pregelatinized rice is more preferably prepared from glutinous rice. The method for producing the stock for the instant rice porridge is characterized by sprinkling the powder of the dried pregelatinized rice onto an iron plate heated at 180-190 deg.C and instantaneously roasting the powder.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel instant porridge element and a method for producing the same. The instant porridge element of the present invention can be immediately restored to a porridge-like or heavy-water-like state simply by pouring hot water, and since it has a good taste, it is suitable as a nursing food for the sick and the elderly. Further, it is convenient to carry and is suitable as a preserved food. Further, the method for producing instant porridge element of the present invention is very simple, and therefore the instant porridge element can be manufactured at low cost.

[0002]

BACKGROUND OF THE INVENTION Soft cooked rice foods that are well-boiled, such as porridge and heavy water, are the best meals for people with weak physical strength, such as sick people and old people, but it takes time and effort to prepare them. It has been a problem that it takes time and equipment. That is, conventionally, porridge is made by cooking washed rice on low heat for about 40 to 50 minutes, but with such a method, it takes time and labor, and heating equipment such as a stove is required.
It is inconvenient to use as a daily care food for sick people and the elderly. Therefore, various pouched and canned porridge foods that are sealed in a container and processed under high temperature and high pressure are sold,
Since it takes a lot of time and effort to manufacture, it is expensive and cannot be easily used as a daily meal. Under such circumstances, there is a strong demand for the development of an instant porridge element which can be immediately restored to porridge-like food and is inexpensive, and a simple production method thereof. For that purpose, it is necessary to develop a simple manufacturing method of the instant porridge element that does not cost much. The present invention meets these needs.

[0003] Many studies have been made on the production method of instant porridge with good restoring properties, but the method is generally complicated. For example, according to Japanese Patent Application Laid-Open No. 06-303927, 1 to 5 times by weight of water or warm water is added to a raw material obtained by adding a small amount of protease to polished rice or brown rice, and then 0.5 to 4 at 40 to 50 ° C. After holding for a time, water or warm water of 4 to 10 times the weight of this raw material is further added and heated, and once boiled and ripened at 90 to 98 ° C for 15 to 40 minutes, the obtained porridge is vacuum freeze-dried. The particle size is 5 to 1
A method for producing dry instant porridge adjusted to 0 mm is disclosed.
Further, according to Japanese Patent Laid-Open No. 09-065844, washed rice is soaked in water, drained and then heated with water or soup to make porridge, and water or soup is added to this porridge and mixed, and this mixture is mixed. A method for producing an instant dried porridge is disclosed, which comprises slowly freezing at −5 ° C. to −1 ° C., then pre-freezing and further freeze-drying. Further, according to Japanese Patent Laid-Open No. 09-135667, a step of adding an appropriate amount of water to washed rice to boil and ripen it into porridge, immediately wash with water to remove slime, and then drain to obtain porridge particles, A method in which an aqueous solution of a starch hydrolyzate containing a solubilized starch partial hydrolyzate was added and mixed to the porridge particles, followed by slow freezing, followed by rapid freezing and freeze-drying, and the porridge particles and starch decomposition Disclosed is a method for producing a dried food product, which comprises a step of slowly freezing and then freeze-drying a mixture of an aqueous solution of water, ingredients, taste components, water-soluble polyphenols of plant origin and α-tocopherol, which is then slowly frozen. There is. These dry porridge food production methods require addition of protease, starch hydrolyzate aqueous solution, water-soluble polyphenols, etc., and all are methods involving freeze-drying, which is an inexpensive method for obtaining instant porridge food. It is hard to say that this is a simple manufacturing method.

[0004]

In view of such a situation, the present invention is capable of immediately restoring a porridge-like or heavy-water-like food product by simply pouring hot water, and a novel taste is excellent. It is a first object to provide an instant porridge element and a novel manufacturing method thereof. A second object of the present invention is to provide an inexpensive instant porridge-like food and a simple manufacturing method thereof.

In order to solve the above problems, the invention described in claim 1 of the present invention is an instant porridge prepared by roasting powder of dried pregelatinized rice. It is not yet known that the dried pregelatinized rice is powdered and the powder is roasted. According to the present invention, by adding such a simple means to the conventional dry pregelatinized rice, it is possible to obtain instant porridge with good restorability and good taste.

According to the second aspect of the present invention, the dry pregelatinized rice having a water content of 6 to 10% is used as 12
Powdered to 0-160 mesh, and 150 ℃
It is an instant porridge element roasted at the above temperature. That is, the dried pregelatinized rice of the present invention has a water content of 6
It is manufactured with a guideline of about 10%, preferably about 8%. Further, any method may be used to make this powder, but it is preferable to make the powder into a powder by using about 120 to 160 mesh, preferably about 130 to 150 mesh as a guide. When the powder of dried pregelatinized rice thus obtained is roasted at a temperature of 150 ° C. or higher, the instant porridge element of the present invention is obtained.

The invention according to claim 3 of the present invention is the instant porridge according to claim 1 or 2, wherein the dried pregelatinized rice is made of glutinous rice as a raw material. As for the instant porridge of the present invention, when glutinous rice is used as a raw material for dried pregelatinized rice, compared to the case of using non-glutinous rice, even if it is roasted in the same manner, it becomes instant porridge. It has been found that the restorability after finishing is much improved. Although the shape of glutinous rice and glutinous rice is almost the same, the composition of the glutinous rice is different, and the starch of glutinous rice contains a large amount of amylose, and the starch of glutinous rice is composed only of amylopectin. The present invention utilizes the compositional characteristics of the glutinous rice starch.

Further, in the invention according to claim 4 of the present invention, rice which has been made to absorb moisture by being immersed in fresh water or seasoning liquid for 8 to 10 hours is steamed, and the steamed rice has a moisture content of 6 to 10
% To a dry pregelatinized rice, and the dry pregelatinized rice is pulverized to 120 to 160 mesh, and the powder is roasted at a temperature of 150 ° C. or higher. It is a manufacturing method. The roasting method in the present invention is preferably carried out on a heated iron plate. In the present invention, the method for producing pregelatinized rice is arbitrary. As an example thereof, first, the milled rice is washed with water or immersed in fresh water or a seasoning liquid (soup) for several hours without being washed, and then placed in a steamer and steamed to obtain pregelatinized rice. Rice may be cooked by adding seasoning liquid instead of fresh water. Further, a method of drying the pregelatinized rice and a method of pulverizing the dried pregelatinized rice are also optional, and a conventionally known method may be used. The method of roasting the dried pregelatinized rice is also optional, but it is preferable that the dried pregelatinized rice powder is sprinkled on an iron plate heated to 150 ° C. or higher and stirred with a spatula for about 10 seconds to 1 minute. Then, a method of roasting to the extent that it does not burn may be adopted. If you do not have an iron plate, you can use any utensil in the pan or frying pan.

Further, in the invention according to claim 5 of the present invention, the powder of the dried pregelatinized rice according to claim 4 is sprinkled on an iron plate heated to 180 to 190 ° C. and instantaneously roasted. This is a method for producing an instant porridge element characterized by the following.
As described above, as an example of the method of "instantly" roasting, the powder of dried pregelatinized rice is evenly dispersed on an iron plate heated to 150 ° C or higher, preferably 180 to 190 ° C.
Stir for about 1 to a few seconds and collect immediately, or sprinkle the powder of dried pregelatinized rice evenly on the heated iron plate of 100-200 cm 2 area from the edge of the iron plate. As soon as you have finished spraying, you can scoop it from the edge where you started spraying with a spatula and collect it.

The iron plate used for roasting is preferably a cast iron one from the viewpoint of high heat retention and conductivity, and the shape is preferably a disc type in view of work efficiency. The dried pregelatinized rice flour immediately swells when roasted, becomes 2-3 times more bulky, and at the same time, is reduced in weight by half to one-third.
Therefore, it is also possible to adopt a method in which after roasting, the lightened rice powder on the iron plate is sucked and accumulated using a suction device or the like.

The invention according to claim 6 of the present invention is the method for producing instant porridge according to claim 4 or 5, wherein the dried pregelatinized rice is made of glutinous rice. . In the method for producing instant porridge of the present invention, when glutinous rice is used as a raw material for dried pregelatinized rice, compared to the case of using nonglutinous rice, instant porridge is obtained even if roasted in the same manner. It has been found that the resilience after finishing is much improved.

Hereinafter, the instant porridge element and the method for producing the same according to the present invention will be described in more detail based on test examples and examples. In the entire description of the present invention, “%” is a weight ratio unless otherwise specified.

[0013]

[Test Example 1] Porridge restoration test of processed rice flour <Test method> 100 g of hot water at 95 ° C was evenly poured into 10 g of each of the following 6 types of processed rice flour (each having 150 mesh pass) placed in a ball-shaped container, After kneading lightly and leaving it for 2 minutes, it was observed whether or not it became a porridge. After that, the container was heated on a gas stove for 5 minutes as it was, and the state after heating was also observed. The results are shown in Table 1. In addition, each processed rice flour of Table 1 used what was manufactured by the following method. (1)
"Raw glutinous rice flour" and "raw glutinous rice flour" were obtained by crushing unwashed rice (commercially available), which had been washed with water, with a roll mill to pulverize it, and further screened with a shifter. (2) "Alphaized non-glutinous rice flour""Alphaized glutinous rice flour" was prepared by roll-milling dry pregelatinized rice having a water content of 8%, and further selecting with a shifter. (3) "Roasted pregelatinized non-glutinous rice flour""Roasted pregelatinized glutinous rice flour" is a dry pregelatinized rice with a water content of 8%, which is pulverized by a roll mill, screened with a shifter, and heated to 180 ° C. 1 on the top
Stir for 2 seconds to puff.

<Table 1> Type of processed rice flour State after pouring for 2 minutes State after heating Raw glutinous rice flour Not porridge-like glutinous rice flour in 5 minutes Porridge in 5 minutes Alfered non-glutinous rice flour No porridge in 4 minutes Alfurized glutinous rice flour No porridge in 3 minutes Porridge in 3 minutes Roasted alpha glutinous non-glutinous rice porridge in 2 minutes The roasted alpha-glutinous glutinous rice powder became porridge-like at the same time as the pouring. The roasted alpha-glutinous glutinous rice flour became porridge-like quickly by heating, but it had a bad taste. there were. The porridge-like "roasted pregelatinized glutinous rice flour" was a porridge food with a good taste, whether it was heated or not, it had a thickening taste and a natural umami taste.

Next, the state of the particles of the above-mentioned 6 types of processed rice products was observed using a scanning electron microscope (2000 times). As a result, "roasted pregelatinized glutinous rice flour" had the most distorted particle morphology. It turned out that This is because the starch of glutinous rice is composed of amylopectin, which is easy to disintegrate. Therefore, it is presumed that pouring hot water into "roasted pregelatinized glutinous rice flour" immediately restores it to a porridge. To be done.

The dried pregelatinized rice flour thus obtained, particularly the dried pregelatinized glutinous rice roasted and puffed,
When you pour hot water at 70-98 ° C, it immediately returns to a porridge,
You can eat as it is. In order to commercialize the puffed dry pregelatinized rice flour as "immediate porridge", adding and mixing a small amount of granular pregelatinized rice will result in a "porridge with floating rice grains". The flavor is improved. Others include roasted pine nuts and dried fruit pieces.
In addition, nutritional supplements such as calcium agents and vitamin agents, and sugars such as sugar, glucose and oligosaccharides may be added and mixed to be commercialized as "immediate porridge". Furthermore, when the instant porridge element of the present invention is filled and sealed in a packaging bag, it has good storability, so that it can be stored at room temperature for a considerable period of time without deterioration.

[0017]

Example 1 Good quality glutinous rice was thoroughly washed with water and immersed in clear water for about 2 hours, then drained and transferred to a steamer for 100
Steamed for about 20 minutes at ℃ steam to make pregelatinized glutinous rice. The pregelatinized glutinous rice was placed in a tunnel dryer set at 80 ° C. and allowed to stay for 5 hours to produce dried pregelatinized glutinous rice having an average water content of 8.2%. The dried pregelatinized glutinous rice was pulverized by a roll mill to obtain a powder having an average particle size of 150 mesh. The dried pregelatinized glutinous rice powder was thinly sprinkled on an iron plate (100 square centimeters) heated to 180 ° C., and when spraying was completed, it was immediately collected from the end of the iron plate. The rice flour was so fine that it was instantly puffed. To this puffed pregelatinized glutinous rice flour, 10% of roasted pine nuts ground, 1% of calcium agent and 1% of powdered oligosaccharide were added, packed in a bag made of synthetic resin and instant porridge. It was a basic product. Oligosaccharides promote calcium absorption, reduce sodium absorption, and increase and activate bifidobacteria in the intestine, so they are highly effective when used in combination with porridge.

The instant porridge raw product produced in Example 1 was stored at room temperature for about 2 years. Then, this product was opened, 100 g was put in a cup, and 100 cc of soup heated to 90 ° C. was poured on it, and immediately it became porridge. Two
When the mixture was stirred for about a minute and the soup was mixed well, it had a very delicious uncle or flavor.

[0019]

[Example 2] Good quality glutinous rice (non-washed rice) was soaked in a flavored stock for about 4 hours without being washed with water, then placed in an electric rice cooker and added with an equal amount of soup to prepare a conventional method. After cooking rice, we made seasoned pregelatinized glutinous rice (glutinous rice). The seasoned pregelatinized glutinous rice was placed in a tunnel dryer set at 90 ° C. and allowed to stay for 5 hours to produce dried pregelatinized glutinous rice having an average water content of 8.5%. The dried pregelatinized glutinous rice was pulverized by a roll mill to obtain a powder having an average particle size of 140 mesh. This dried pregelatinized glutinous rice powder was heated to 190 ° C on an iron plate (2
(00 square centimeters), and after finishing spraying, stir with a large spatula for about 2 seconds and immediately scoop with a spatula to collect. The rice flour was so fine that it was instantly puffed when stirred. To this puffed pregelatinized glutinous rice flour, 10% of raisins and walnuts are added, 10% of powdered oligosaccharides are added, and the mixture is sealed in a synthetic resin bag for instant porridge. It was a raw product.

The instant porridge raw product produced in Example 2 was stored at room temperature for about one year. Then, open this product, put 100g in a cup, and add 10g of hot water heated to 85 ℃.
When 0 cc was poured, the porridge became seasoned immediately. After stirring for about 2 minutes and eating it, it had a very delicious uncle and flavor.

[0021]

[Example 3] Good quality commercially available non-glutinous rice is washed thoroughly with water and immersed in clear water for about 1 hour, then drained, transferred to a steamer and steamed at 100 ° C for about 20 minutes to produce pregelatinized non-glutinous rice. It was This pregelatinized non-glutinous rice is 85 ℃
Put it in the tunnel dryer set for 4 hours and let it stay for 4 hours.
A dry pregelatinized non-glutinous rice having an average water content of 8.5% was produced. This dried pregelatinized glutinous rice is crushed and finely pulverized with a crusher and shifter to give an average particle size of 140.
The powder was a mesh. The dried pregelatinized non-glutinous rice powder was thinly sprinkled on an iron plate (200 cm 2) heated to 190 ° C., and when spraying was completed, it was immediately collected from the end of the iron plate. The rice flour was so fine that it was instantly puffed. In this puffed alpha-modified non-glutinous rice flour,
10% small pieces of raisins, 1% calcium powder and 1% powdered oligosaccharides were added and packed in a synthetic resin bag to prepare an instant porridge base product.

The instant porridge raw product made in Example 3 was taken out of the bag, put in a cup of 100 g, and placed on it at 90 ° C.
100cc of hot water was poured. After continuing stirring for about 2 minutes, it became porridge-like. I ate it as it was, but I was able to taste the delicious flavor of white porridge.

[0023]

As described in detail above, the instant porridge element of the present invention can be immediately restored to a porridge-like or hot water-like state by pouring hot water and has a good taste. Is suitable as In addition, the instant porridge element of the present invention is convenient to carry when filled in a packaging bag, and if it is sealed, it can be stored at room temperature for a long period of time.
It is also suitable as a preserved food. Furthermore, the method for producing instant porridge according to the present invention is very simple because the powder of dried pregelatinized rice is simply roasted, and the instant porridge according to the present invention can be produced inexpensively.

Claims (6)

[Claims] 1. An instant porridge element obtained by roasting powder of dried pregelatinized rice. 2. Dry pregelatinized rice having a water content of 6 to 10% is pulverized to 120 to 160 mesh, and further 1
Instant porridge element roasted at a temperature of 50 ° C or higher. 3. The instant porridge element according to claim 1, wherein the dried pregelatinized rice is made of glutinous rice. 4. The steam-absorbed rice is soaked in fresh water or seasoning liquid for 8 to 10 hours, and the steamed rice has a water content of 6 to
Dry to 10% to make dried pregelatinized rice,
A method for producing instant porridge, which comprises powdering the dried pregelatinized rice to 120 to 160 mesh and roasting the powder at a temperature of 150 ° C or higher. 5. A method for producing instant porridge, which comprises spraying the powder of the dried pregelatinized rice according to claim 4 on an iron plate heated to 180 to 190 ° C. and instantaneously roasting it. 6. The method for producing an instant porridge element according to claim 4, wherein the dried pregelatinized rice is made of glutinous rice.