JP3109688B2 - Method of manufacturing parboiled rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to parboiled rice (parb).
More particularly , the present invention relates to a method for producing early-cooked parboiled rice that can be cooked and eaten in a shorter time than required for normal rice cooking .

[0002]

BACKGROUND OF THE INVENTION predominantly immersed leave Choryushu rice paddy (paddy) (gentleman), and then steaming under pressure above atmospheric or ambient pressure, then rapidly alpha obtained by hot-air drying (alpha) the Kamomi, was then polished rice and hulling is Paboiru rice. The Paboiru rice is rich in Bitanmin and minerals, there is resistance to pests, rice high yield (Choryushu easy to砕粒by hulling step and rice step), has a unique flavor are preferred for some people , not to muddy rice even when heated for a long time at the time of restoration, there is an advantage, but in rice as a drawback
It took a long time .

[0003] In contrast, after water immersed Paboiru rice, through the steaming step with drying vapor by drying and cooling, puffing in the state of water content of 10% (by weight) (puffin
g = expansion) to make the volume about 2 to 4 times as large and have a number of fine holes inside.
Formed in, for instant par boiled rice can be rehydration within a few minutes, U.S. Patent No. 4,333,9
No. 60 discloses this.

[0004]

By the way , rice cooked quickly ,
Instant rice, the processed rice is referred to as easy炊米and instant rice, but carrying out the swelling process in order to improve the water absorption is well known, release rice grains at once in the air from the high pressure heating or (instant swelling), roasting (mordant,
When expanded by Hosen) or to be rapidly vaporized rice grain moisture inside, puffing temperature, degree puffed varies with conditions such as a grain of rice moisture content, thereby various early cook rice possible development Become.

[0005] That is , as described above, there are known those in which rice grains are expanded several times and the inside is made porous, and puffed rice (puffed rice) in which tissue is broken and expanded 7 to 10 times.

[0006] However , the puffed rice is formed into a fluffy confection by excessive expansion .
During restoration, the starch inside the rice grains elutes and becomes sticky or swelling , or water is rapidly absorbed and becomes too soft ,
The original shape cannot be maintained (collapse) , and the taste, texture and appearance are far inferior to those of the raw parboiled rice. On the other hand, those in which the inside of the rice grain is formed in a porous shape are relatively close in appearance to the raw material parboiled rice, but have a less sticky texture and a crisp texture. Also, the raw material parboiled rice having a water content of about 10% has a low texture due to its low water content , and in addition, has a tendency to easily lose its shape or break into rice during puffing due to its long grain type. .

On the other hand , Japanese Patent Application Laid-Open No. 51-1480 discloses that the inside of rice grains is hollowed out by expansion to improve water absorption.
51 , 52-3843. This material, although excellent mouthfeel there sticky than that of only the porous described above, the pregelatinized rice grains was fully dried in the former, and dried to 13 ± 3% in the latter,
Since each of them swells , as described above, in the parboiled rice made of long grain rice, deformation and generation of broken rice were inevitable.

[0008] The present invention is in view of the above problems, by forming a cavity inside and puffed without causing deformation or broken rice to Paboiru rice, good appearance at the time of restoration, cook early excellent taste-texture It is a technical object to provide a method for producing parboiled rice .

[0009]

[MEANS FOR SOLVING THE PROBLEMS]
The present invention,  B) Dipping parboiled rice to a water content of 30 to 40%
You. B) The water on the rice grain surface is dried to make it into single grains. C) Then,Single grain parboiled rice from 190 to 300
Roast at 30 ° C for 30-60 seconds to crack the surface
Form a cavity without causing D)FurtherTo,Rapidly cool roasted parboiled rice to room temperature
I do. E) Dry to a moisture content of 16% or less. Taking the technical measures of that.

[0010]

[Action] steaming was immersed paddy, then Paboiru rice obtained by drying, was immersed in water content 30-40%, thereby reducing the binding of rice grains to each other by drying moisture rice grain surface perform single particle of, then the Paboiru rice were single-grained roasted 30-60 seconds at a temperature of one hundred ninety to three hundred ° C., by swelling without cracking the rice grain surface to form a cavity therein. Swelling, volume 7 of the raw material rice
Excluding confectionery-like swelling 10 times , volume is 1.5 ~
Roast to 1.7 times. After roasting it is immediately rapidly cooled so as not to cause deterioration of the rice grain components by high-temperature, 5
Bring to room temperature within minutes.

[0011]

BRIEF DESCRIPTION per the preferred embodiment of the present invention. The Choryushu rice pregelatinized almost entirely by immersing the paddy rice as a raw material, after drying, hulling, rice and formed by Paboiru rice (moisture content 15-16%), with lightly rinsed rice to the extent that except for today matters about It was immersed in water for 1 hour. Rice was taken out from the water is removed by drying by blowing the water on the surface and draining. This prevents the binding of the rice grains or the adhesion of the rice grains to a conveyor or the like and prepares for roasting in the next step. That is , the water content at the time of roasting is desirably near the upper limit (30 to 40%) at which the binding does not occur. In the present embodiment, it is 35%.

The single grained parboiled rice is exposed to hot air at 235 ° C. for 40 seconds by a rotary hot air roasting apparatus (see Japanese Patent Application Laid-Open No. 63-273664) to expand the rice grain without causing cracks on the rice grain surface. Thereby , a cavity was formed inside. The volume became 1.5 by expansion.

[0013] As described above, rice grains moisture content at the time of roasting is preferably 30-40%, when the water content exceeds 40%, the binder and adhesion problems, the water content is below 30% Cavities inside rice grains are less likely to be formed.

[0014] As roasting method may suitably employ a known other means.

When the roasting is completed, the rice grains are immediately spread on a net or the like.
The rice was cooled to room temperature or below by cooling with suction air for 5 minutes. That is, rice grains to a high temperature by roasting such as proteins and fat component is in a state in which easily altered, performing rapid cooling in order to prevent a decrease in eating quality due to this.
Other cooling means, or by contacting the liquid carbon dioxide or liquid nitrogen gas to the rice grains, vacuum, vacuum cooling or the like is employed.

The water content of the rice grains thus cooled is 17%.
, Still was a water content of 13% and dried by hot air. At this time , the rice temperature is controlled not to exceed 50 ° C. so that the rice grains are not deteriorated by the high temperature.

Fast-cooked parboiled rice 2 thus obtained
The hot water of 1.5 times by weight was added to 200 g, and cooked without soaking. Similarly, the aforementioned US Pat. No. 4,333,9
Parboiled rice (water content 7.7%, hereinafter referred to as “processed parboiled rice”) processed based on the production method of No. 60 is cooked without immersion , and the raw material parboiled rice (water content 12.6%) is prepared. After pre-soaking for 1 hour, the rice was cooked by adding 1.5 times water.

[0018] As a result, early cook Paboiru rice after 4 minutes according to this embodiment, processing to Paboiru rice after 8 minutes, respectively restores edible, the material Paboiru rice was restored after 20 minutes. Then, the force when the separating force when crushing rice by texturometer from rice grains crushed with a "hardness" and "stickiness", the "hardness"
The results of a texture test conducted by setting the ratio of "stickiness" to the "balance degree" were as follows.

Fast-cooked parboiled rice has a "stickiness" of 0.23 ,
"Balance degree" in the "hardness" 5.53 is 0.042, whereas, processing Paboiru rice "stickiness" 0.0,
The "hardness" was 5.59 and the "balance degree" was 0, the raw parboiled rice was "sticky" 0.09 , and the "hardness" was 5.57 and the "balance degree" was 0.016 . In the balance of which is a measure of the texture, who quickly cook Paboiru rice of the present embodiment it is resulted much better than Paboiru rice prior art processing Paboiru rice and raw materials.

Further, the processed parboiled rice is often broken or deformed , and accordingly , its appearance and mouthfeel are poor.
In addition, poor in stickiness to the processing Paboiru rice and raw materials Paboiru rice both, it does not fit the Japanese taste.

[0021]

As described above, according to the present invention, the water content is set to 30 to 40%, which is near the upper limit of the moisture content that does not bind parboiled rice during roasting, so that the rice grains are relatively soft and crushed rice is produced. It is possible to form a cavity inside without the need. Its <br/> for, compared to the just to form a large number of pores inside, water absorption is promoted not only improved instant property, no specific Pasa those porous, sticky The texture was much better. Further, the palatable because no cracks in the rice grain surface, starch during restore is not sticky due to elution. Furthermore, since it cools rapidly to normal temperature after roasting, deterioration of rice grain components can be prevented , and a decrease in taste can be suppressed.

────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Miyoko Nishihara 2-30 Saijo Nishihonmachi, Higashihiroshima City, Hiroshima Prefecture Examiner, Satake Works, Ltd. Eriko Suzuki (56) A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/00-1/182

Claims (1)

(57) [Claims] (1) A parboiled rice is immersed in a water content of 30-4.
After reducing the water content to 0%, the water on the surface of the rice grains is dried to make the grains into single grains.
Roasting at a temperature of 0 ° C. for 30 to 60 seconds to form cavities inside without causing cracks on the surface, and then rapidly cool the roasted parboiled rice to room temperature and obtain a water content of 1
A method for producing fast-cooked parboiled rice, characterized by drying to 6% or less.