JP2018201388A - Instant dried rice gruel - Google Patents

Abstract

To provide an instant dried rice gruel that allows rice gruel to be prepared in a short time by addition of hot or cold water.SOLUTION: The present invention provides an instant dried rice gruel containing rice flour flake, and rice flour flake fine powder, at a ratio of 3:7-4:1. The instant dried rice gruel further contains cereal puff, preferably. The instant dried rice gruel contains the rice flour flake, rice flour flake fine powder, and cereal puff, at a ratio of 3:1:1, more preferably.SELECTED DRAWING: None

Description

  The present invention relates to an instant dry koji. More specifically, the present invention relates to an instant dry koji that can be kneaded in a short time by adding hot water or water.

  Salmon is eaten as a liquid food with soft rice grains dispersed in heavy water, and is in demand as a staple food for infants, elderly people, sick people, etc., breakfast, leisure food, beauty food There is also a demand in a wide range of usage forms such as emergency food.

  Here, koji is originally made by adding about 10 times the amount of water to rice and slowly simmering it over a long time (about 1-2 hours) over low heat. Then, in order to save the trouble of cooking such rice cake, it is made into an instant and manufactured and provided as an instant dry rice cake. As a method for producing instant dried rice bran, basically, a large amount of water is added to rice, heated and cooked in a rice cake shape, and then freeze-dried (freeze-dried).

  As a method for producing such instant dried rice bran, for example, Patent Document 1 discloses a method in which reduced-pressure dried rice is heated in boiling water, then immersed in saline, drained and freeze-dried. Has been. Moreover, for example, in Patent Document 2, 3-5 times the amount of water is added to rice, and cooked rice is put into a predetermined container together with cooked ingredients and seasonings, and then quickly frozen. And then freeze-drying.

  Further, for example, in Patent Document 3, after 100 parts of washed rice is immersed in water and drained, it is heated with 400 to 570 parts of water or soup to make a rice cake, and 40 to 200 parts of water or Disclosed is a method for producing an instant dried koji characterized by adding soup and mixing, slowly freezing the mixture at −5 ° C. to −1 ° C., then pre-freezing and then freeze-drying.

JP 58-98048 A JP 60-16564 A JP-A-9-65844

However, for example, the instant dried rice cake produced by the production method described in Patent Document 3 has an air hole in the rice, and it takes about 2 minutes to restore the rice cake after pouring hot water. Cost. In addition, for example,
With the instant dry rice cake disclosed at https://www.kenko.com/product/item/itm_6905655172.html, it takes 5 minutes with hot water and 40 minutes with water to restore the rice cake. As described above, the conventional instant dry cocoon has a problem that it takes a certain amount of time to restore the cocoon.

  Therefore, the main object of the present invention is to provide an instant dry koji that can be kneaded in a short time by adding hot water or water.

That is, in this invention, the instant dry rice bran which mix | blended rice flour flakes and rice flour flakes fine powder in the ratio of 3: 7-4: 1 is provided.
The instant dry koji according to the present invention may further contain a grain puff.
Moreover, in the instant dry rice cake which concerns on this invention, you may mix | blend the said rice flour flakes, the said rice flour flakes fine powder, and the said grain puffs in the ratio of 3: 1: 1.

  ADVANTAGE OF THE INVENTION According to this invention, the instant dry rice cake which can be made in a short time can be provided by adding hot water or water. Note that the effects described here are not necessarily limited, and may be any of the effects described in the present disclosure.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

  The instant dried koji according to the present invention is characterized in that rice flour flakes and rice flour flakes fine powder are mixed in a ratio of 3: 7 to 4: 1.

  As described above, the conventional instant dry rice cake has a problem that it takes time to restore the rice cake. However, the instant dry koji according to the present invention is a mixture of rice flour flakes and rice flour flakes fine powder in the above ratio, so that it takes, for example, about 15 seconds or less until the koji is restored, until restoration. It has a short cooking time and is quick to eat than conventional instant dried rice cake.

  In addition, it has a full-fledged flavor like rice bran cooked from rice, and when it is melted with hot water or water, it is difficult to get lumps and has a good texture. Further, the material has the advantage that it can be manufactured at low cost.

  In the present specification, “boiled rice” is a broad concept including foods such as rice soup, rice potage, rice drink, rice fondue as well as foods generally called “boiled rice”.

  The temperature of the hot water added to the instant dry koji according to the present invention is not particularly limited, for example, 60 to 100 ° C. hot water, and the temperature of the water is not particularly limited, for example, 15 to 25 ° C. water. .

  In the present specification, “rice flour flakes” are cereal foods obtained by heating rice powder kneaded with water and then pressing it into a flake shape (or scale shape). The “rice flour flakes” is a fine powder of rice flour flakes and is smaller than the rice flour flakes.

  Moreover, in this invention, it is preferable that especially the rice flour flakes are what grind | pulverized what was processed and expanded using the extruder. Thereby, since it becomes the rice flour flakes which can absorb a water | moisture content quickly, the instant dry rice cake which can be satisfied in terms of a quick meal property can be provided. An extruder is not specifically limited, What is used for the process of a foodstuff etc. can be used, and a uniaxial extruder or a biaxial extruder can be used normally.

  In the present invention, the rice flour is not particularly limited, and any rice powder may be used if it is pulverized into powder. For example, rice that has been milled through a process of steaming, mashing, spreading, drying, baking, and crushing can be used. The milling method is not particularly limited, and can be performed by a conventionally known method such as body milling, roll milling, stone mill milling, airflow milling milling, or pin mill milling.

  The kind of rice used as a raw material for the rice flour is not particularly limited, and may be a sticky rice flour made from sticky rice, a sticky rice flour made from sticky rice, or a mixture thereof. In addition, as rice flour, koji (for example, koji, kakuhaku, white koji) which is a by-product at the time of sake production can also be used. In the present invention, the particle size distribution and particle size of rice flour are not particularly limited.

  In the present invention, commercially available rice flour, rice flour flakes, and rice flour flakes fine powder can be used as they are.

  The rice flour used in the present invention is preferably pregelatinized. Thereby, the instant dry rice cake which is more satisfying in terms of instant food property can be provided. Moreover, the candy which is excellent in texture and flavor can also be obtained.

  In the instant dry koji according to the present invention, the mixing ratio of the rice flour flakes and the rice flour flakes fine powder is not particularly limited as long as it is within the range of 3: 7 to 4: 1, but is preferably 3: 1. As a result, it is difficult to cause lumps, and it is possible to obtain a koji that is particularly excellent in texture and flavor.

  In the instant dry koji according to the present invention, it is preferable that a grain puff is further blended. As a result, it is possible to provide a bowl having a voluminous texture.

  In this specification, the term “cereal puff” can be roughly divided into two types: one is a cereal puff that uses cereal as it is, and the other is a cereal that is processed from cereal powder. A puff.

  Cereal puffs that use grains as they are include, for example, pon confectionery and the like, which are heated and expanded while applying pressure to grains such as rice and wheat. It is characterized by the grain shape remaining, and is an old-fashioned cereal puff where you can enjoy the taste of the ingredients.

  Cereal puffs made from cereal flour use cereal flour, which is made by adding water to cereal flour such as rice, wheat, corn, etc., heating and pressurizing, and kneading. There are various shapes from small round serial puffs to short pasta shapes. A cereal puff with a light mouth melt and texture.

  In the present invention, the grain is not particularly limited. For example, one or more selected from the group consisting of rice, barley, wheat, beans, potatoes, and corn and / or germinated one or more thereof Etc.

  In the present invention, the grain puff is not particularly limited, but is preferably a rice puff. In the present specification, “rice puff” is obtained by kneading and steaming rice flour, forming a paste, and then roasting and expanding the dough. Thereby, the rice cake which has authentic flavor like the rice cake cooked from rice can be provided.

  In the present invention, commercially available grain puffs can be used as they are.

  Moreover, when the grain puff is mix | blended in the instant dry rice cake which concerns on this invention, it is especially preferable that the mixture ratio of rice flour flakes, rice flour flakes fine powder, and grain puffs is 3: 1: 1. Thereby, the candy which has moderate food texture and flavor can be provided.

  In addition, in this invention, unless the effect of this invention is impaired, the other food raw material, food additive, etc. may be mix | blended.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Test Example 1>
[Test method]
With the compositions described in Tables 1 and 2 below, instant dried soot of Examples 1 to 6 and Comparative Examples 1 to 5 were produced. And about these manufactured instant dry rice cakes, 200 g of 70 degreeC hot water was poured, and the time until a rice cake was restored | restored was measured.

  In addition, the restored rice cake was evaluated by 10 panelists from the viewpoint of texture and flavor. Specifically, 10 points were evaluated as being the best, or the texture was felt good, and an average score of 10-level evaluations by each panel was calculated.

[Test results]
The test results of Test Example 1 are shown in Tables 1 and 2 above.

[Discussion]
From the result of this test example 1, it was found that rice flour flakes and rice flour flakes fine powder were blended at a ratio of 3: 7 to 4: 1, so that hot water was added and stirred, and koji could be formed within 15 seconds. . Moreover, it turned out that the instant dried rice cake of Examples 1-6 is excellent also in food texture and flavor compared with the instant dried rice cake of Comparative Examples 1-5. In particular, from the panelists, the instant dried rice cakes of Examples 1 to 6 have a full-fledged flavor like rice cakes cooked from rice, are less likely to get lumped when melted in hot water or water, and have a good texture. The comment that it was was obtained.

  It was also found that, particularly when the mixing ratio of rice flour flakes and rice flour flakes fine powder was 3: 1, it was difficult to cause lumps, and it was possible to provide koji that was particularly excellent in texture and flavor.

<Test Example 2>
[Test method]
Instant dried rice cakes of Examples 7 and 8 were produced with the compositions described in Table 3 below. And about these manufactured instant dry soot, 200 g of 15 degreeC water was poured and the time until a soot was restored | restored was measured.

  In addition, the restored rice cake was evaluated by 10 panelists from the viewpoint of texture and flavor. Specifically, 10 points were evaluated as being the best, or the texture was felt good, and an average score of 10-level evaluations by each panel was calculated.

[Test results]
The test results of Test Example 2 are shown in Table 3 above.

[Discussion]
From the result of this test example 2, rice flour flakes and rice flour flakes fine powder are blended at a ratio of 3: 7 to 4: 1, and by adding a grain puff, koji with better texture and flavor is obtained. It turns out that it is obtained.

  Moreover, it turned out that it is preferable to set especially the mixture ratio of rice flour flakes, rice flour flakes fine powder, and grain puffs to 3: 1: 1 from the result of this test example 2.

  Furthermore, from the results of Test Example 1 and Test Example 2 described above, the instant dry cake according to the present invention (the instant dry cake of Examples 1 to 8) can be used within 15 seconds using either hot water or water. I knew that I could make a habit. Therefore, it can be said that the instant dry koji according to the present invention is very satisfactory from the aspect of quick eating.

  ADVANTAGE OF THE INVENTION According to this invention, by adding hot water or water, the instant dry koji which can koji in a short time can be provided. Therefore, by using the present invention, an instant dried koji having a high ready-to-eat property can be provided, and a koji having an excellent texture and flavor can be obtained.

Claims (3)

  Instant dried rice cake containing rice flour flakes and fine rice flour flakes in a ratio of 3: 7 to 4: 1.   The instant dry koji according to claim 1, further comprising a grain puff.   The instant dried rice bran according to claim 2, wherein the rice flour flakes, the rice flour flakes fine powder, and the cereal puff are mixed at a ratio of 3: 1: 1.