JP3220964B2 - How to make fast-cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cooked rice.

[0002]

2. Description of the Related Art Rice that can be cooked at a much earlier time than the time required for ordinary rice cooking, for example, about 1/2, is called fast-cooked rice. ) Is a type of dried rice (want) or dried rice (karai), which is naturally dried. This is excellent in preservation, but due to the relatively slow dehydration, full-fledged alpha (α) The degree of gelatinization (= gelatinization) is low, the resilience (hot water reconstitution) with water or hot water is poor, and the taste and texture are poor.

[0003]

Therefore, the pre-gelatinized rice grains are flaked or puffed.
By improving the water absorption by making
Although the restoration time has been shortened (improved instantly), it was not very satisfactory because of boiling off, lack of stickiness, and poor texture such as chewing gum. Therefore, the fast-cooked rice currently on the market, in order to cover the above-mentioned drawbacks, even if it is manufactured as cooked rice or seasoned rice mixed with ingredients, etc.
There is no fast-cooked rice with only good texture.

SUMMARY OF THE INVENTION In view of the above problems, the present invention provides a method for producing fast-cooked rice which is excellent in instantaneousness, has a good appearance, taste and texture at the time of restoration, and can greatly reduce production costs. Make it a technical issue

[0005]

The rice grains are washed with water, soaked and steamed, the steamed rice grains are soaked again, freeze-dried, and then finish-dried to a water content of 16% or less, and cooked rice is cooked quickly. To manufacture.

The rice grains are washed with water, immersed and steamed, and the steamed rice grains are immersed again, and then subjected to a water content of 25 to 25%.
The rice is freeze-dried to 35%, and then finish-dried to a moisture content of 16% or less to produce rice cooked quickly.

[0007]

The rice grains are washed with water, immersed in water and then steamed to be pregelatinized, and the steamed rice grains are immersed again in water to expand the starch structure. After freeze-drying the soaked rice grains, the rice grains are finish-dried to a water content of 16% or less. By performing freeze-drying and then finishing drying in this way, it is possible to perform more efficient drying than a method of drying rice grains to a target moisture (16% or less) only by freeze-drying.

[0008] In the above-mentioned method for producing fast-cooked rice, the rice grains are frozen to a water content of 25 to 35%, and then finished and dried to a water content of 16% or less. Thus, the moisture content of rice grains is 25-3.
By performing freeze drying for drying to 5% and finish drying for drying to a moisture content of 16% or less, more efficient drying is achieved as compared to a method of drying rice grains to a target moisture content (16% or less) only by freeze drying. be able to.

[0009]

EXAMPLE Normally milled rice with a yield of 90.5% (water content: 15%) is lightly washed at room temperature until the milled rice yield is about 88.5%, to wash off rice bran and contaminants. Subsequently, the washed rice grains are added to an aqueous solution (37 to 40 ° C.) containing an enzyme (actinase or diastase) for promoting saccharification and an emulsifier for preventing aging (glycerin fatty acid ester, sucrose fatty acid ester, etc.) for 60 minutes to By soaking for 180 minutes, water is absorbed inside the rice grains, and the water content is raised to 33 to 34%.

After the immersion is completed, the rice grains that have sufficiently absorbed water are roughly drained with a net or the like, and then steamed with heated steam. The steaming conditions were as follows: steamed at 100 ° C. under normal pressure for 10 minutes, and the water content of the rice grains was reduced by 3 hours.
5 to 36%. At this time, if the cooking time is lengthened, the cooked rice grains become less sticky, so that steaming is performed for a relatively short time. When cooked under pressure, the gloss of cooked rice is improved, but the stickiness is lost or discolored, so steaming is performed at normal pressure.

The rice grains pregelatinized by steaming are immersed in water at normal temperature for 20 minutes to raise the water content to 51 to 52%.
This immersion causes the starch structure to swell. After the immersion is completed, the fully swollen rice grains are drained and then cooled to -18 ° C, 1
Freeze under conditions of 0 seconds to 60 minutes. This freezing creates a cavity in the starch structure of the rice grain. Next, the rice grains frozen at a temperature of −18 ° C. are placed in a vacuum at 30 ° C. for 3 hours.
Dry for 6 hours and freeze-dry. Freeze-dried, moisture content 2
The rice grain dried to 5 to 35% is dried with hot air of 70 ° C. for 20 minutes to finish the rice grain (early cooked rice) having a water content of 16% or less.

In this embodiment, the moisture content of rice grains is 25 to 35%.
Freeze-drying to dry to 25-35% by freeze-drying and finish drying to dry rice grains to 16% or less are performed. It is possible to dry rice grains to 16% or less by freeze-drying alone, but it takes a considerable amount of time to dry the rice, and running the freeze-dryer for a long time greatly increases the operating cost. Moreover, the overall lyophilization only when the drying rice grains Ri Do porous, to better the water absorption
I will break. Therefore, when the rice grains are cooked ,
The central part becomes too soft, resulting in a sticky, chewy rice. However, by freeze-drying and then finish-drying with hot air or the like, the surface layer of the rice grains becomes porous but the central part is not very porous. Therefore, when the rice grains are cooked , the central part of the rice grains
It does not become too soft, and it becomes sticky , chewy and cooked rice with good taste.

[0013]

According to the method for producing fast-cooked rice according to the present invention, the freeze-drying is followed by the finish-drying to a moisture content of 16% or less. As a result, manufacturing costs can be significantly reduced. Furthermore, by performing the finish drying after freezing, the surface layer of the rice grains becomes porous but the central part is not porous, so that when the rice grains are cooked , the central part of the rice grains becomes soft.
The rice is sticky , chewy, and has a good taste without becoming too shabby .

Further, by freeze-drying to a water content of 25 to 35% and then finishing and drying to a water content of 16% or less,
Efficient drying can be achieved by significantly reducing manufacturing costs, and when the finished rice grains are cooked ,
The heart does not become too soft, and the rice is sticky and chewy with good taste.

Continuation of the front page (56) References JP-A-59-85263 (JP, A) JP-A-63-309154 (JP, A) JP-A-62-181746 (JP, A) JP-A-61-212849 (JP, A) JP-A-61-9260 (JP, A) JP-A-60-58049 (JP, A) JP-A-56-75076 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB Name) A23L 1/10

Claims (2)

(57) [Claims] Claims: 1. Rice grains are washed with water, immersed and steamed, and the steamed rice grains are immersed again and freeze-dried,
A method for producing fast-cooked rice, comprising finishing and drying to a moisture content of 16% or less. 2. The rice grains are washed with water, immersed and then steamed, and the steamed rice grains are immersed again and then subjected to a water content of 25 to 25%.
A method for producing fast-cooked rice, comprising freeze-drying to 35% and then finish-drying to a moisture content of 16% or less.