JP2008245599A - Method for producing dried pregelatinized rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dried pregelatinized rice suitable as food supply especially for emergency, and producible at an extremely low cost. <P>SOLUTION: The dried pregelatinized rice is obtained by heating soaked rice which is obtained by soaking raw material rice in water so as to pregelatinize rice grains, washing the alpha rice whose rice grains are pregelatinized so as to remove part of potassium and phosphorus contained in the pregelatinized rice grains, and drying the product. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing dry pregelatinized rice.

  For example, as disclosed in Patent Document 1, rice grains (raw rice starch) are cooked and then gelatinized, and then dried, the dried alpha rice is stored at room temperature for a long time and can be stored in hot water or water. It can be eaten just by soaking and has been widely used as an instant food for long-term storage.

  By the way, there are local governments that use such dry alpha rice as emergency stockpile (such as in the event of a disaster), but general dry alpha rice is commercially available for diabetics and kidneys that are subject to dietary restrictions. It does not take into account patients with illnesses or allergies (ie, it is normal dry alpha rice that has not been alleviated in protein, potassium, and phosphorus). If you continue to eat fresh, commercially available, dried α-rice, there is concern about the worsening of the medical condition of the above patients.

  Therefore, it is conceivable to stockpile general commercially available low protein, low potassium, low phosphorus rice for the above-mentioned patients. Although it has been removed too much and can be eaten without burden for the above-mentioned patients, the original taste (crisp / taste) of rice is greatly impaired.

  Therefore, such low protein, low potassium, low phosphorus rice is very difficult for healthy people who are accustomed to eating normal rice rich in potassium and phosphorus. On the contrary, a burden is placed on healthy individuals.

Japanese Patent No. 3224165

  In view of the present situation as described above, the present invention is low protein, low potassium and low phosphorus, and is less likely to burden the patient, and can be eaten deliciously even by a healthy person without losing the taste as much as possible. A groundbreaking drying that is extremely practical and unprecedented that can produce dried alpha rice that is suitable as an emergency stockpile that can be eaten deliciously by both healthy people without burden. The present invention provides a method for producing pregelatinized rice.

  The gist of the present invention will be described.

  Heating the soaked rice in which the raw rice is soaked in water to make the rice grains alpha, wash the alpha rice from which the rice grains have become alpha, and remove some of the potassium and phosphorus contained in the alpha rice grains, The present invention relates to a method for producing dry pregelatinized rice obtained by drying this to obtain dry pregelatinized rice.

  Further, the washing of the pregelatinized rice is performed so as to remove a part of potassium and phosphorus contained in the pregelatinized rice grain by removing the water retaining layer of the pregelatinized rice grain surface layer. It concerns on the manufacturing method of the dry alpha rice according to item 1.

  The method for producing dry pregelatinized rice according to any one of claims 1 and 2, wherein the pregelatinized rice is washed using water at about 30 to 50 ° C. is there.

  Moreover, the washing | cleaning of the said alpha rice is performed by stirring the alpha rice with water in a stirring tank, or spraying high-pressure water on the alpha rice. The method according to Item 1, relates to a method for producing dry pregelatinized rice.

  The washing of the pregelatinized rice is performed so as to remove about 30 to 75% of potassium and phosphorus contained in the pregelatinized rice grains. The present invention relates to a method for producing dry pregelatinized rice.

  Moreover, immersion of the said raw rice and washing | cleaning of the said pregelatinized rice are performed so that a water | moisture content may be included in the pregelatinized rice until it will be in a substantially saturated state. This relates to a method for producing dried α-rice rice.

  In addition, according to the method for producing dry alpha rice according to any one of claims 1 to 6, characterized in that low-protein rice containing about 40% or more of indigestible protein is employed as the raw rice. Is.

  Since the present invention is as described above, low protein, low potassium and low phosphorus are less likely to burden the patient, and can be eaten deliciously even by a healthy person without losing the taste as much as possible. That can be eaten deliciously without burden, especially for rice as an emergency stockpile that can be produced at a very low cost. It becomes the manufacturing method of chemical rice.

  The preferred embodiment of the present invention (how to carry out the invention) will be briefly described, showing the operation of the present invention.

  Cook rice soaked in water and heat it to make the rice grains alpha, wash the alpha rice from which the rice grains have become alpha and wash some of the potassium and phosphorus contained in the alpha rice grains Is removed and dried to obtain dry pregelatinized rice.

  Specifically, the washing of the pregelatinized rice is performed so as to remove a part of the potassium and phosphorus contained in the pregelatinized rice grain by removing the water retaining layer of the pregelatinized rice grain surface layer. That is, by removing the water retaining layer (sticky layer) on the surface layer of the pregelatinized rice grains, the electrolyte containing potassium and phosphorus contained in the water retaining layer is removed, and potassium and phosphorus are removed from the pregelatinized rice grains. Wash to remove some of the.

  Therefore, the present invention does not require troublesome operations such as control of lactic acid bacteria and pH value, for example, the pregelatinized rice is stirred with water in a stirring tank, or high-pressure water is sprayed on the pregelatinized rice, etc. By simply washing and removing the surface water-retaining layer by a very simple method, for example, low potassium low phosphorus rice from which about 30 to 75% of potassium and phosphorus have been removed can be obtained.

  In particular, if potassium or phosphorus is removed by 80% or more, the taste is impaired. However, according to the present invention, the water retaining layer on the surface layer is removed by washing the pregelatinized rice. Since the electrolyte contained is washed away to remove potassium and phosphorus, a certain amount of potassium and phosphorus remain in the rice grains, and the taste is hardly impaired.

  Moreover, protein, water, lipids, carbohydrates, ash, sodium and the like other than the potassium and phosphorus are hardly lost by washing the pregelatinized rice, and the taste is not easily impaired from this point.

  Therefore, the present invention adopts, for example, low protein rice containing about 40% or more of indigestible protein as raw rice, so that it is difficult for the above-mentioned patients and the like, and healthy people are not impaired in taste. It is possible to obtain a low protein, low potassium, low phosphorus, dried α-rice that can be eaten deliciously at a very low cost.

  In addition, for example, by immersing the raw rice and washing the pregelatinized rice so that moisture is included in the pregelatinized rice until it becomes substantially saturated, the structure of the rice grains is easily broken and cracked during the drying process. When it is returned with water, there are many cracks and cracks, so that water is easily absorbed, and the return is improved accordingly, making it more practical.

  Specific examples of the present invention will be described.

  In this example, the soaked rice in which the raw rice is soaked in water is heated to make the rice grains alpha, the alpha rice that the rice grains become alpha is washed, and the potassium and phosphorus contained in the alpha rice grains are washed. This is a method of obtaining dried α-rice rice by removing the portion and drying it.

  In addition, "alpha-ized rice" as used in this specification means the rice in which the rice grain (raw rice starch) is alpha-ized, and is the concept which does not contain what was dried.

  In this example, low-protein rice containing about 40% or more of indigestible protein is adopted as the raw rice. Specifically, Chunyang containing 50% or more of indigestible protein is adopted. For example, other varieties such as LGC software may be adopted, and normal rice such as Koshihikari with a high digestible protein may be adopted.

  First, the raw rice is washed. Specifically, it is carried out by a method of washing raw rice by stirring with a large amount of water. In this embodiment, the water temperature is set to about 9 ° C., and the washing time is set to about 4 minutes. The water temperature is preferably set to about 9 to 15 ° C. depending on the raw rice.

  Subsequently, the washed raw rice is immersed in water. Specifically, it is immersed for about 100 minutes at a water temperature of about 9 ° C. by a conventional method. The water temperature and the soaking time are preferably set to a water temperature of 9 to 15 ° C. and 80 to 120 minutes so that the rice is allowed to contain moisture until it becomes substantially saturated depending on the raw rice.

  Subsequently, the rice grains are made alpha by cooking the soaking rice. Specifically, it is performed using a commercially available iron kettle type continuous rice cooker. The cooking time is about 40 minutes.

  Subsequently, the cooked cooked rice, that is, pregelatinized rice is steamed. In this embodiment, the steaming time is set to about 60 minutes. The steaming time is preferably set to 50 to 70 minutes depending on the raw rice.

  Subsequently, the pregelatinized rice is washed. Specifically, by adding alpha rice with water in the stirring tank, and slowly stirring (compared to the rice washing process) using a stirring bar while circulating (water supply / drainage) the water in the stirring tank, The water-retaining layer on the surface layer of the rice grains that have been pre-gelated is removed to wash away potassium and phosphorus contained in the water-retaining layer (electrolyte).

  In this embodiment, the water temperature is set to about 40 ° C., and the stirring time is set to about 5 minutes. In addition, water temperature and stirring time are good to set to 30-50 degreeC and 3-10 minutes according to raw material rice. Preferably, washing is performed so that the water retention layer of the surface layer of the rice grains that have been gelatinized disappears (by setting the water temperature and the stirring time). Specifically, the higher the water temperature and the longer the stirring time, the more the surface water-retaining layer (electrolyte) is removed. However, if the water temperature is increased and the stirring time is too long, the rice grains will be damaged.

  Moreover, washing | cleaning of alpha rice is not restricted to the said stirring type, You may perform by spraying high pressure water on the alpha rice.

  Subsequently, the washed alpha rice is drained. Draining is performed by a conventional method. In this embodiment, the draining time is set to about 7 minutes. The draining time is preferably set to 5 to 10 minutes depending on the raw material rice.

  Subsequently, dried α-rice is obtained by drying the drained α-rice. Drying is performed with a hot air dryer. In this embodiment, the temperature of the hot air is set to about 80 ° C., and the drying time is set to about 100 minutes. In addition, the temperature of hot air and drying time are good to set to 80-85 degreeC and 80-120 minutes according to raw material rice.

  Subsequently, the dried pregelatinized rice is loosened, allowed to cool and then packed into a product.

  When the contents of potassium and phosphorus before and after drying of the dried pregelatinized rice obtained as described above were examined, what was 66 mg / 100 g before drying was reduced to 18 mg / 100 g after drying. It was confirmed that phosphorus was 78 mg / 100 g before drying, but was reduced to 39 mg / 100 g after drying. Moreover, when this dry alpha rice was eaten, it has confirmed that even a healthy person can eat deliciously without inferior to normal alpha rice.

  Since the present embodiment is as described above, the rice grains are α-heated by cooking and heating the soaked rice in which the raw rice is soaked in water, and the α-ized rice in which the rice grains have been α-washed is washed to make this α-gelatinized. The portion of potassium and phosphorus contained in the finished rice grains is removed, and the dried α-rice is obtained by drying this to remove the water-retaining layer on the surface layer of the pre-gelatinized rice grains. A part of potassium and phosphorus contained in the pregelatinized rice grains is removed. That is, by removing the water retaining layer (sticky layer) on the surface layer of the pregelatinized rice grains, the electrolyte containing potassium and phosphorus contained in the water retaining layer is removed, and potassium and phosphorus are removed from the pregelatinized rice grains. Wash to remove some of the.

  Therefore, this example does not require troublesome work such as control of lactic acid bacteria and pH value, for example, and it is cleaned by a very simple method of stirring with a stirring rod together with water in the stirring tank to form a surface water retaining layer. Only by removing, for example, low potassium low phosphorus rice from which potassium and phosphorus are removed by about 30 to 75% (preferably about 50 to 75%) can be obtained. The degree of removal can be adjusted by appropriately setting the water temperature and the washing time in the washing process of the pregelatinized rice.

  In particular, if potassium or phosphorus is removed by 80% or more, the taste is impaired. However, according to this example, this water retaining layer is obtained by washing the pregelatinized rice to remove the surface water retaining layer. In order to wash away the electrolyte contained in and remove potassium and phosphorus, a certain amount of potassium and phosphorus will surely remain in the rice grains, and the taste will not be impaired.

  Moreover, protein, water, lipids, carbohydrates, ash, sodium and the like other than the potassium and phosphorus are hardly lost by washing the pregelatinized rice, and the taste is not easily impaired from this point.

  Therefore, in this example, for example, by adopting low protein rice containing about 40% or more of indigestible protein as raw rice, it is difficult for the above-mentioned patients to suffer, but the taste is not impaired and a healthy person It is possible to obtain a low protein, low potassium, low phosphorus, dried α-rice that can be eaten deliciously.

  In addition, not only water is contained until it becomes substantially saturated when the raw rice is immersed, but moisture is also absorbed when washing the pre-gelatinized rice, and the pre-saturated state of the pre-rice rice is more reliably maintained. Water will be contained, the rice grain structure will be easily broken and cracks and cracks will occur easily during the drying process, and when returning with water, water will be absorbed easily due to many cracks and cracks, and the return will be good accordingly. Become more practical.

  Therefore, the present example is low protein, low potassium, low phosphorus, and is not burdened by the above-mentioned patients, and can be eaten deliciously even by a healthy person without losing the taste as much as possible. The production of epoch-making dry α-rice rice that is extremely practical and unprecedented so far that it can produce dry α-rice that is suitable for emergency stockpile and can be eaten deliciously without burden. Become a method.

  The present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

Claims (7)

  Heating the soaked rice in which the raw rice is soaked in water to make the rice grains alpha, wash the alpha rice from which the rice grains have become alpha, and remove some of the potassium and phosphorus contained in the alpha rice grains, A method for producing dry pregelatinized rice, characterized in that dry pregelatinized rice is obtained by drying this.   The washing of the pregelatinized rice is performed so as to remove a part of potassium and phosphorus contained in the pregelatinized rice grain by removing the water retaining layer of the pregelatinized rice grain surface layer. The manufacturing method of the dry alpha-ized rice of description.   Washing | cleaning of the said pregelatinized rice is performed using about 30-50 degreeC water, The manufacturing method of the dry pregelatinized rice of any one of Claims 1 and 2 characterized by the above-mentioned.   The washing of the pregelatinized rice is performed by stirring the pregelatinized rice with water in a stirring tank or by spraying the pregelatinized rice with high-pressure water. The manufacturing method of dry pregelatinized rice as described in 2.   The dry α according to any one of claims 1 to 4, wherein the washing of the pregelatinized rice is performed so as to remove about 30 to 75% of potassium and phosphorus contained in the pregelatinized rice grain. Chemicalized rice production method.   The drying according to any one of claims 1 to 5, wherein the raw rice is soaked and the pregelatinized rice is washed so that moisture is included in the pregelatinized rice until it is substantially saturated. Production method of alpha rice.   The method for producing dry α-rice rice according to any one of claims 1 to 6, wherein low-protein rice containing about 40% or more of indigestible protein is employed as the raw rice.