JP3769054B2 - Production method of instant dried rice cake - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing instant dried koji, and more particularly to a method for producing instant dried koji that can be easily restored in a short time by pouring hot water and has a good texture.
[0002]
[Prior art]
As a method for producing instant dried rice cake, for example, a method in which rice dried under reduced pressure is put into boiling water and heated, then immersed in saline, drained and freeze-dried (Japanese Patent Publication No. 58-48153), A method of adding 3 to 5 times the amount of water to rice and cooking the rice obtained by cooking, together with the cooked ingredients and seasonings, in a predetermined container, followed by rapid freezing and then freeze-drying No. 60-16564) is known.
[0003]
However, all of these methods require a complicated pre-process, and there are various problems including reproducibility for industrialization.
In order to improve the above production method, the washed rice is dipped in water, drained, heated with 6 to 10 times water to be gelatinized, filled into a container, -5 ° C to- A method (Japanese Patent Laid-Open No. 7-135915) has been proposed in which freezing is slowly performed at 1 ° C. so that the freezing rate of plank is 2 mm / h or less, and then lyophilized. The freeze-dried koji obtained by this method can be a koji that has a good texture when restored, but nevertheless, if the amount of water added is small, it takes a considerable amount of time to restore. Was left. Further, when the amount of water to be added is increased, the restoration property is improved, but there is a problem that the drying time becomes longer and the cost is increased.
[0004]
[Problems to be solved by the invention]
The subject of this invention is providing the novel manufacturing method of the instant dry rice cake which can be easily decompress | restored for a short time (within about 2 minutes) only by pouring hot water, and has a favorable food texture.
[0005]
[Means for Solving the Problems]
As a result of diligent research in view of the above problems, the present inventors have produced an instant dried rice cake having excellent restorability and good texture by adopting a two-stage hydration method instead of a one-stage hydration method. As a result, the present invention was completed.
That is, in the present invention, 100 parts of washed rice is dipped in water and drained, and then heated with 400 to 570 parts of water or soup to make a rice cake, and 40 to 200 parts of water or soup is added to the rice cake. A method for producing an instant dried koji characterized by mixing, slowly freezing the mixture at −5 ° C. to −1 ° C., then pre-freezing and then freeze-drying.
[0006]
In addition, the present invention immerses 100 parts of washed rice in water and drains it, and then heats it with 400 to 570 parts of water or soup to make a rice cake, and then adds 40 to 200 parts of water or soup to the rice cake. Production of instant dried rice cake characterized by mixing and slow-freezing the mixture at −5 ° C. to −1 ° C., followed by pre-freezing and lyophilization so that water on the surface of the mixture does not evaporate Is the law.
[0007]
Furthermore, the present invention immerses 100 parts of washed rice in water and drains it, and then heats it with 400 to 570 parts of water or soup to make a rice cake, and then adds 40 to 200 parts of water or soup to the rice cake. Mix and spray the pregelatinized starch liquor, soup or water on the surface of the mixture or coat the surface of the mixture and freeze the mixture slowly at -5 ° C to -1 ° C, then pre-frozen Then, it is a manufacturing method of the instant dry rice cake characterized by freeze-drying.
[0008]
Hereinafter, the present invention will be described in detail.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The rice used in the present invention may be any short-grained rice, and preferably, polished rice that is short-grained glutinous rice.
In the present invention, first, the washed rice is immersed in water and drained. The immersion in water is preferably performed at 15 to 30 ° C. for about 0.5 to 2 hours.
[0010]
Next, 400-570 parts, preferably 470-570 parts of water or soup are added to 100 parts of this rice. When adding water, salt may be added to the water. Thus, saltiness can be provided to the white birch obtained by adding salt. What is necessary is just to select suitably so that a desired kind of salmon can be obtained as soup, for example, chicken soup, seafood soup, etc. can be used. If water or soup is heated to about 60-100 ° C. in advance and added to the rice, the time required for the next heating can be shortened.
[0011]
When water or soup is added to the rice, heat it to make it a koji. Depending on the type of water or soup, white candy or Chinese style candy can be obtained. The heating is usually performed at 80 to 100 ° C., preferably 90 to 100 ° C., for about 10 to 50 minutes, preferably about 15 to 35 minutes.
Once the candy is obtained, add water or soup to it and mix until uniform. Water or soup is added in an amount of 40 to 200 parts, preferably 100 to 200 parts, per 500 to 670 parts of rice cake. The temperature of the water or soup to be added is preferably 25 ° C. or less, and particularly preferably 0 to 15 ° C. By adding water or soup in this way, only the starch paste in the koji is diluted and forms particularly large ice crystals upon subsequent slow freezing. After freeze-drying, the traces of the ice crystals become a passage for hot water, and the whole disintegration is improved, and the instant dried koji finally obtained has excellent restorability and good texture.
[0012]
In this way, the koji with added water or soup is usually filled in a container. The container may be anything, but for example, various shapes such as resin and metal are used. For example, a tray or the like that can be filled by dividing the basket into a predetermined size. Can be used.
At this time, when the surface moisture of the filled rice cake evaporates, it is easy to form rice that is not completely restored when the obtained instant dried rice cake is restored, so-called rice. In order to prevent the formation of rice, it is preferable to treat the surface of the koji so that it does not evaporate before slow freezing. As such a treatment method, for example, a method of spraying starch starch solution, soup, water, etc., pregelatinized on the surface of the candy, a method of covering the surface of the candy with a resinous sheet, a metal lid, etc. Can be mentioned.
[0013]
As the pregelatinized starch solution, for example, potato starch can be added to water, heated while stirring to be pregelatinized, and cooled. In this case, it is preferable to add 1.5 to 4 parts of potato starch to 100 parts of water. When spraying the pregelatinized starch solution, it is preferable to spray 2-6 parts of the pregelatinized starch solution on 100 parts of the koji. When spraying soup, the same soup as used above is usually used. It is preferable to spray 5 to 15 parts of soup or water with respect to 100 parts of rice cake.
[0014]
Next, the obtained koji is slowly frozen. This slow freezing is preferably carried out at a temperature of −5 ° C. to −1 ° C., usually referred to as the maximum ice crystal formation zone, for 10 to 50 hours, particularly preferably for 15 to 30 hours. After slow freezing, perform preliminary freezing. Pre-freezing is usually preferably performed at −30 ° C. to −15 ° C. for 0.5 to 6 hours. After pre-freezing, freeze-dry in the usual way to make the final instant dry cake. The instant drying tub is, for example, in a block shape depending on the shape of the container used.
[0015]
The instant dried koji obtained in this way is easily restored in a short time (within about 2 minutes) just by pouring hot water, and has a good texture. The amount of hot water required for the restoration is about 600 to 1200 parts with respect to 100 parts of the instant dry cake.
[0016]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to these examples.
Example 1
After 100 parts of the washed rice was immersed in water for 1 hour, it was drained. 500 parts of water was added to this, and it was heated at about 100 ° C. for 25 minutes to sufficiently alphatize the rice to obtain rice cake (white rice cake). After stopping the heating, 100 parts of water cooled to 15 ° C. was added to the koji and mixed uniformly. 120 kg of resin-filled trays (65 mm × 72 mm × 25 mm) were filled with the water-added soot.
[0017]
On the other hand, 3 parts of potato starch was added to 100 parts of water, and the mixture was heated and agitated with stirring to prepare a cooled one (a gelatinized starch solution). This pregelatinized starch solution was sprayed at a rate of 5 g / block (1 portion) on the basket filled in the tray, and then slowly frozen in a freezer at −3.5 ° C. for 20 hours. Further, this was pre-frozen at -25 ° C for 3 hours, and then freeze-dried at a vacuum degree of 1 Torr or less and a product temperature of 50 ° C or less for about 30 hours to obtain a block of instant dry cake.
[0018]
When hot water (150 ml) was poured into the obtained instant dried koji block to restore it, it was restored in 75 to 110 seconds, and the restored koji had a good texture. The restoration time here refers to the time from when hot water is poured until the entire block is easily loosened with chopsticks and the rice grains are restored to a bowl shape.
(Comparative Example 1)
After 100 parts of the washed rice was immersed in water for 1 hour, it was drained. To this was added 600 parts of water, and the mixture was heated at about 100 ° C. for 25 minutes to sufficiently alphatize the rice to obtain rice bran. 120 ml of this basket was filled into a resinous tray (65 mm × 72 mm × 25 mm). After filling, the same treatment as in Example 1 was performed to obtain an instant dry koji block.
[0019]
When the restoration property was examined by pouring hot water (150 ml) into the instant dry koji block, the restored koji had a good texture, but it took 170 to 210 seconds to restore.
(Example 2)
After 100 parts of the washed rice was immersed in water for 1 hour, it was drained. To this was added 500 parts of chicken soup (chicken extract, salt, spices, etc. dissolved in water), and the mixture was heated at about 100 ° C. for 25 minutes to fully alphatize rice to obtain rice cake (Chinese-style rice cake). After stopping the heating, 100 parts of water cooled to 15 ° C. was added to the koji and mixed uniformly. 120 kg of resin-filled trays (65 mm × 72 mm × 25 mm) were filled with the water-added soot. After filling, the same treatment as in Example 1 was performed to obtain an instant dry koji block.
[0020]
When the restoration property was examined by pouring hot water (150 ml) into the obtained instant dried koji block, it was restored in 80 to 110 seconds, and the restored koji had a good texture.
Example 3
1 kg of washed rice was immersed in water for 1 hour and then drained. Dried water and 10 g of salt were added to 5.2 kg of heated and boiled water, and heated slowly at about 100 ° C. for 25 minutes while stirring slowly to make the rice sufficiently α, which was made into white rice cake. After the heating was stopped, 1.8 kg of water cooled to 15 ° C. was added to the koji, and mixed uniformly to obtain 7.6 kg of koji (water added koji). The water-added soot was filled into resinous trays (58 mm × 81 mm × 30 mm) in 58 equal portions of 135 g.
[0021]
On the other hand, 20 g of potato starch was added to 700 g of water, and the mixture was heated and agitated while stirring to prepare a cooled one (a gelatinized starch solution). This pregelatinized starch solution was sprayed at a rate of 6 g / block (one equal portion) on the basket filled in the tray, and then slowly frozen in a freezer at −3.5 ° C. for 24 hours. Further, this was pre-frozen at -25 ° C. for 3 hours, and then freeze-dried in the same manner as in Example 1 to obtain 58 blocks of instant dry cake having an average weight of 16 g.
[0022]
When hot water (170 ml) was poured into the obtained instant dried koji block to restore it, it was restored in 20 to 40 seconds, and the restored koji had a good texture.
(Comparative Example 2)
1 kg of washed rice was immersed in water for 1 hour and then drained. Dried rice and 10 g of salt were added to 7 kg of heated and boiled water, and the mixture was heated at about 100 ° C. for 25 minutes with gentle stirring to sufficiently alphatize the rice to obtain rice cake (white rice cake). The soot was filled into a resinous tray (58 mm × 81 mm × 30 mm) by dividing it into 58 equal portions of 135 g. After filling, the same treatment as in Example 3 was performed to obtain an instant dry koji block.
[0023]
When the restoration property was examined by pouring hot water (170 ml) into the instant dried koji block, the restored koji had a good texture, but it took 110 to 140 seconds to restore.
[0024]
【The invention's effect】
According to the method of the present invention, an instant dry koji can be obtained that is easily restored in a short time by pouring hot water and has a good texture.

Claims (3)

After 100 parts of the washed rice is soaked 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 soup is added to the rice cake and mixed. A method for producing an instant dried koji characterized by slowly freezing at −5 ° C. to −1 ° C., followed by preliminary freezing and then freeze-drying. After 100 parts of the washed rice is soaked 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 soup is added to the rice cake and mixed. A method for producing an instant dried rice cake, wherein the mixture is slowly frozen at −5 ° C. to −1 ° C., then pre-frozen and then lyophilized so that the surface moisture does not evaporate. After 100 parts of the washed rice is soaked 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 soup is added to the rice cake and mixed. Spraying the surface with pregelatinized starch liquor, soup or water, or coating the surface of the mixture, slowly freezing the mixture at -5 ° C to -1 ° C, then pre-freezing and then lyophilizing A method for producing instant dried rice cakes.