JP4408733B2 - Production method of puffed rice - Google Patents
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- JP4408733B2 JP4408733B2 JP2004090978A JP2004090978A JP4408733B2 JP 4408733 B2 JP4408733 B2 JP 4408733B2 JP 2004090978 A JP2004090978 A JP 2004090978A JP 2004090978 A JP2004090978 A JP 2004090978A JP 4408733 B2 JP4408733 B2 JP 4408733B2
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- 235000007164 Oryza sativa Nutrition 0.000 title claims description 68
- 235000009566 rice Nutrition 0.000 title claims description 68
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 230000005484 gravity Effects 0.000 claims description 17
- 229920006395 saturated elastomer Polymers 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 230000006835 compression Effects 0.000 claims description 7
- 238000007906 compression Methods 0.000 claims description 7
- 238000005259 measurement Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000012669 compression test Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Description
本発明は、熱湯に数分間浸漬するだけで通常の炊飯米と同様な食味食感を有する膨化米及びその製造法に関する。 The present invention relates to puffed rice having a taste and texture similar to that of ordinary cooked rice just by immersing in hot water for several minutes, and a method for producing the same.
従来、膨化食品、とくに膨化米を製造する方法として、精白米を３〜１５kg/cm2・Gの加圧加熱ガスの存在下で数秒間加圧加熱した後、より低圧下に急激に放出する膨化米の製造法が知られている（特許文献１参照）。例えば、精白米を、細長い流路内を高速で流れる加圧加熱ガス（例えば３〜１５kg/cm2・Gの加圧加熱ガス）の流れに乗せ流路の低壁面上に沈降滞留することのない程度の高速を以って数秒間、該流路内を流動させながら該ガスによって加熱し、加熱された該精白米を該ガスから分離して捕集し、その捕集された精白米をその周囲の少量のガスと共に急激により低圧気体中に放出して膨化させ、膨化米を得る方法が知られている。
また、その具体的な製造例として、精白米を気流温度２２０℃、気流圧力６kg/cm2・Gの高圧加熱ガスを用いて、滞留時間５秒処理し、膨化度８〜１０倍の膨化米を得ることが知られている。
しかしここで得られる膨化米は、熱湯に数分間浸漬すると、速やかに吸水膨潤し、柔らかくなるが、麩を水で膨潤させたときのように歯応えの乏しいもので、通常の炊飯米と同様の食味食感を期待することはできない。
As a specific production example, polished rice is treated with a high-temperature heating gas having an airflow temperature of 220 ° C. and an airflow pressure of 6 kg / cm 2 · G for a residence time of 5 seconds. It is known to get
However, when the swollen rice obtained here is immersed in boiling water for a few minutes, it quickly swells and softens, but it is not as crunchy as when swelled with water. You cannot expect a crisp texture.
本発明は、熱湯に数分間浸漬するだけで通常の炊飯米と同様な食味食感を有する膨化米を得ることを目的とする。 An object of the present invention is to obtain a swollen rice having a texture similar to that of ordinary cooked rice just by immersing in hot water for several minutes.
本発明者らは、このような課題を解決するため鋭意検討を重ねた結果、精白米を加圧加熱ガスの存在下で数秒間加圧加熱した後、より低圧下に急激に放出する膨化米の製造法において、前記加圧加熱ガスとして、ゲージ圧力が4〜7kg/cm2・G、温度が該圧力に対応する飽和水蒸気温度に比べ100〜120℃高い温度の過熱水蒸気を採用するときは、膨化度2〜5倍、嵩比重0.20〜0.35g/mlである膨化米を得ること、またこの膨化米は、熱湯に数分間浸漬するだけで通常の炊飯米と同様な食味食感を有すること、またこのときの硬さは、1.03E+06〜1.64E+06 dyn/cm2（１粒測定 90%圧縮時）であることを知り、これらの知見に基づいて本発明を完成した。 As a result of intensive studies to solve such problems, the inventors of the present invention have expanded rice that has been heated under pressure for several seconds in the presence of pressurized heated gas and then rapidly released under a lower pressure. In the manufacturing method, when the superheated steam having a gauge pressure of 4 to 7 kg / cm 2 · G and a temperature of 100 to 120 ° C. higher than the saturated steam temperature corresponding to the pressure is used as the pressurized heating gas, To obtain a swollen rice having a degree of swelling of 2 to 5 times and a bulk specific gravity of 0.20 to 0.35 g / ml, and this swollen rice has the same taste and texture as ordinary cooked rice just by immersing in hot water for several minutes In addition, it was found that the hardness at this time was 1.03E + 06 to 1.64E + 06 dyn / cm 2 (single grain measurement at 90% compression), and the present invention was completed based on these findings.
すなわち、本発明は、精白米を蒸煮することなくゲージ圧力が４〜７ｋｇ／ｃｍ ２ ・Ｇ、温度が該圧力に対応する飽和水蒸気温度に比べ１００〜１２０℃高い過熱水蒸気の存在下で数秒間加圧加熱した後、より低圧下に急激に放出することを特徴とする、膨化度２〜５倍、嵩比重０．２０〜０．３５ｇ／ｍｌ、お湯で戻した時の硬さが１．０３Ｅ＋０６〜１．６４Ｅ＋０６ｄｙｎ／ｃｍ ２ （１粒測定 ９０％圧縮時）である膨化米の製造法である。 That is, the present invention has a gauge pressure of 4 to 7 kg / cm 2 · G and a temperature of 100 to 120 ° C. higher than the saturated steam temperature corresponding to the pressure without steaming the polished rice for several seconds. After being heated under pressure, it is rapidly released under a lower pressure. The degree of swelling is 2 to 5 times, the bulk specific gravity is 0.20 to 0.35 g / ml, and the hardness when returned to hot water is 1. 03E is a + 06~1.64E + 06dyn / cm 2 puffed rice preparation is (when one particle measured 90% compression).
本発明によれば、熱湯に数分間浸漬するだけで通常の炊飯米と同様な食味食感を有する膨化米を得ることができる。すなわち、お湯で戻した時の硬さが1.03E+06〜1.64E+06 dyn/cm2（１粒測定 90%圧縮時）である膨化米を得ることができる。 According to the present invention, it is possible to obtain a swollen rice having a taste and texture similar to that of ordinary cooked rice by simply immersing it in hot water for several minutes. That is, it is possible to obtain expanded rice having a hardness of 1.03E + 06 to 1.64E + 06 dyn / cm 2 (one grain measured at 90% compression) when returned with hot water.
本発明において、精白米を過熱水蒸気の存在下で数秒間加圧加熱した後、より低圧下に急激に放出する手段は、従来公知の気流加熱方式による膨化食品製造方法またはこの方法に準じて行うことができる。例えば特公昭46-34747号に記載された方法に準じて行う。 In the present invention, after the heated white rice is heated under pressure in the presence of superheated steam for several seconds, the means for rapidly releasing under a lower pressure is performed in accordance with a conventionally known method for producing puffed food by an air flow heating method or this method. be able to. For example, it is carried out according to the method described in JP-B-46-34747.
また本発明を実施する装置としては、従来公知の気流加熱方式による膨化食品製造装置、例えば特公昭46-34747号に記載された装置および特開2001-231490号に記載された装置などが挙げられる。 Examples of the apparatus for carrying out the present invention include an apparatus for producing a puffed food by a conventionally known airflow heating method, for example, an apparatus described in JP-B-46-34747 and an apparatus described in JP-A-2001-231490. .
本発明において、過熱水蒸気として、ゲージ圧力が4〜7kg/cm2・Gである過熱水蒸気を用いることは、極めて重要であって、ゲージ圧力が4kg/cm2・G未満であるときは、精白米の水分が水蒸気となりやすくなるため、白米が糊化して移送壁に付着したり、米粒同士が付着したりして配管をつまらせる危険性が増大する。
反対に、7kg/cm2・Gを超えると、過熱水蒸気温度を高く設定する必要があり、装置への負荷が高くなり、製造が困難となる。
In the present invention, as the superheated steam, the gauge pressure is used superheated steam is 4~7kg / cm 2 · G is a very important, when the gauge pressure is less than 4kg / cm 2 · G is seminal Since the moisture of white rice tends to become water vapor, the risk of white rice becoming gelatinized and adhering to the transfer wall or rice grains adhering to each other increases the risk of clogging the piping.
On the contrary, if it exceeds 7 kg / cm 2 · G, it is necessary to set the superheated steam temperature high, the load on the apparatus becomes high, and the production becomes difficult.
これに対し、過熱水蒸気として、ゲージ圧力が4〜7kg/cm2・Gである過熱水蒸気を用いるときは、精白米の水分が水蒸気となることを抑制できるため、白米の加熱管（流路）壁への付着を防止し、また米粒同士が結着を防止することができる。 On the other hand, when using superheated steam with a gauge pressure of 4 to 7 kg / cm 2 · G as superheated steam, it is possible to suppress the water of polished rice from becoming steam, so the white rice heating tube (flow path) Adhesion to the wall can be prevented, and rice grains can be prevented from binding.
また、過熱水蒸気の温度を、ゲージ圧力が4〜7kg/cm2・Gに対応する飽和水蒸気温度に比べ100〜120℃高い値に設定すること（例えば、ゲージ圧力5kg/cm2・Gの場合、対応する圧力の飽和水蒸気の温度は158.1℃であるので、過熱水蒸気の温度はそれよりも100〜120℃高い温度、すなわち258.1〜278.1℃の範囲のいずれかの温度を採用すること）は非常に重要である。 Further, the temperature of the superheated steam, the gauge pressure is set at 100 to 120 ° C. higher value than the saturated steam temperature corresponding to 4~7kg / cm 2 · G (for example, if a gauge pressure of 5kg / cm 2 · G The temperature of saturated steam at the corresponding pressure is 158.1 ° C, so the temperature of superheated steam is 100-120 ° C higher than that, that is, adopt any temperature in the range of 258.1-278.1 ° C) Is important to.
上記のゲージ圧力5kg/cm2・Gの場合、採用する過熱水蒸気の温度が258.1℃（飽和水蒸気温度+100℃）より低い温度では、膨化米は、嵩比重が0.20g/ml未満となり、熱湯に数分間浸漬すると、速やかに吸水膨潤し柔らかい飯米状になるが、その飯米は麩を水に漬け膨潤させたときのように全く歯ごたえのない食感となり、炊飯米と同様のものでなくなる欠点を有する。
また、飽和水蒸気の温度と過熱水蒸気の温度との差が100℃未満になると、原料中の水分が水蒸気になりやすくなり、白米が糊化して移送壁に付着したり、米粒同士が付着したりして配管を詰まらせる危険性が増大する。
In the case of the above gauge pressure of 5 kg / cm 2 · G, when the temperature of the superheated steam used is lower than 258.1 ° C (saturated steam temperature + 100 ° C), the expanded rice has a bulk specific gravity of less than 0.20 g / ml. When dipped in a few minutes, it quickly absorbs water and swells and becomes soft rice rice, but the rice rice has a texture that is not crunchy when it is swollen in water and is not the same as cooked rice Have
In addition, when the difference between the temperature of saturated steam and the temperature of superheated steam is less than 100 ° C, moisture in the raw material tends to become steam, and white rice is gelatinized and adheres to the transfer wall, or rice grains adhere to each other. This increases the risk of clogging the piping.
上記のゲージ圧力5kg/cm2・Gの場合であって、上記とは反対に、採用する過熱水蒸気の温度が278.1℃（飽和水蒸気温度+120℃）よりも高い温度になると、原料中の水分が圧縮水となる前に一部蒸発してしまい、充分な膨化度が得られない。その結果、嵩比重は0.35g/mlを超え、熱湯で戻した場合には吸水性が悪く、吸水しても硬い食感となってしまい、やはり良好な即席米を得ることはできない。 In the case of the above gauge pressure of 5 kg / cm 2 · G, contrary to the above, when the temperature of the superheated steam used is higher than 278.1 ° C (saturated steam temperature + 120 ° C), the moisture in the raw material Is partially evaporated before it becomes compressed water, and a sufficient degree of swelling cannot be obtained. As a result, the bulk specific gravity exceeds 0.35 g / ml, and when it is reconstituted with hot water, the water absorption is poor, and even if it absorbs water, it becomes a hard texture, so that good instant rice cannot be obtained.
これに対し、過熱水蒸気のゲージ圧力を4〜7kg/cm2・Gの範囲とし、過熱水蒸気の温度を該圧力に対応する飽和水蒸気温度に比べ100〜120℃高い値に設定するときは、膨化度2〜5倍、嵩比重0.20〜0.35g/mlである膨化米を得ることができる。なお滞留時間は、数秒、すなわち２〜８秒が好ましく、２〜４秒がより好ましい。
この膨化米は、熱湯に数分間浸漬するだけで通常の炊飯米と同様な食味食感、すなわち、お湯で戻した時の硬さが1.03E+06〜1.64E+06 dyn/cm2（１粒測定 90%圧縮時）である膨化米を得ることができる。
On the other hand, when the superheated steam gauge pressure is in the range of 4-7 kg / cm 2 · G and the temperature of the superheated steam is set to a value 100 to 120 ° C higher than the saturated steam temperature corresponding to the pressure, A swollen rice having a degree of 2 to 5 times and a bulk specific gravity of 0.20 to 0.35 g / ml can be obtained. The residence time is preferably several seconds, that is, 2 to 8 seconds, and more preferably 2 to 4 seconds.
This swollen rice has a taste and texture similar to that of ordinary cooked rice just by immersing it in boiling water for several minutes, that is, its hardness when returned to hot water is 1.03E + 06 to 1.64E + 06 dyn / cm 2 (1 It is possible to obtain swollen rice whose grain measurement is 90% compressed).
特開2001-231490号に記載された気流式加熱方式による膨化食品製造装置を用い、圧力4.5〜6.5kg/cm2・G、過熱水蒸気温度を255〜285℃、処理時間2〜4秒という条件で、加工度の異なる膨化米を調製した。
なお、比較のため、コントロールの炊飯米は、炊飯米にお湯を加えて攪拌し、3分間置いたものを評価した。
各膨化米及び炊飯米（コントロール）につき、膨化度、嵩比重、硬さ、お湯で戻した時の食感を評価した。結果を表１に示す。
Using the puffed food manufacturing apparatus described in Japanese Patent Application Laid-Open No. 2001-231490, the pressure is 4.5 to 6.5 kg / cm 2 · G, the superheated steam temperature is 255 to 285 ° C., and the treatment time is 2 to 4 seconds. Thus, expanded rice having different degrees of processing was prepared.
For comparison, the cooked rice for control was evaluated by adding hot water to the cooked rice and stirring it for 3 minutes.
For each of the expanded rice and cooked rice (control), the degree of expansion, bulk specific gravity, hardness, and texture when returned with hot water were evaluated. The results are shown in Table 1.
表１
なお、膨化度、嵩比重、硬さの測定は以下の方法により求めた。
（１）膨化度＝Ｂ／Ａ
Ａ：容量２００ｍｌのメスシリンダーに精白米を採り、その重量を測定して求めた（ｍｌ／ｇ）の値。
Ｂ：容量２００ｍｌのメスシリンダーに膨化米を採り、その重量を測定して求めた（ｍｌ／ｇ）の値。
（２）嵩比重：容量２００ｍｌのメスシリンダーに各試料米を採り、その重量を測定し、（ｇ／ｍｌ）の値を求めた。
（３）硬さの測定
各試料米5gを100mlの熱水で3分間戻した後、ガーゼろ過により水きりし、硬さ測定試料とした。物性測定装置テンシプレッサー（タケトモ電機製）を用い、各試料8サンプル以上、一粒ずつの硬さを測定した。測定時の圧縮率は、各試料の厚さの90%（高圧縮試験）とし、最大圧縮時の応力を硬さとした。
The degree of swelling, bulk specific gravity, and hardness were measured by the following methods.
(1) Expansion degree = B / A
A: Value of (ml / g) obtained by taking polished rice in a measuring cylinder having a capacity of 200 ml and measuring its weight.
B: Value of (ml / g) obtained by taking swollen rice in a measuring cylinder with a capacity of 200 ml and measuring its weight.
(2) Bulk specific gravity: Each sample rice was taken into a measuring cylinder having a capacity of 200 ml, and its weight was measured to obtain a value of (g / ml).
(3) Measurement of hardness 5 g of each sample rice was returned with 100 ml of hot water for 3 minutes, and then drained by gauze filtration to obtain a hardness measurement sample. Using a physical property measuring apparatus Tenshipressor (manufactured by Taketomo Electric), the hardness of each sample was measured for 8 samples or more. The compression rate at the time of measurement was 90% of the thickness of each sample (high compression test), and the stress at the time of maximum compression was hardness.
表１の結果から、炊飯米（コントロール）の硬さは1.50E+06 (dyn/cm2)であって、官能評価では良好な評価が得られた。
これと比較して、嵩比重0.2(g/ml)未満のもの（比較品１）では、硬さが7.35E+05 (dyn/cm2)と低い値を示し、官能評価においても、お湯を戻して3分の時点で柔らかく麩をもどしたような食感となってしまい、炊飯米と同等とは言えない品質であった。
また、嵩比重0.35(g/ml)以上のもの（比較品２、３）では、硬さが2.15E+05 (dyn/cm2)、2.29E+05 (dyn/cm2)と高い値を示し、官能評価においても、お湯を戻して3分の時点で芯が残り硬いと評価され、やはり炊飯米と同等とは言えない品質であった。
一方、嵩比重0.2〜0.35 (g/ml)の範囲にある発明品１（嵩比重0.2240 g/ml）、発明品２（嵩比重0.3168 g/ml）では、硬さがそれぞれ1.30E+06 (dyn/cm2)、1.34E+06 (dyn/cm2)であって、コントロールの炊飯米に近い値を示した。
また、官能評価においても、お湯で戻して３分の時点で粒感、歯ごたえのある良好な食感と評価された。
From the results in Table 1, the cooked rice (control) had a hardness of 1.50E + 06 (dyn / cm 2 ), and good evaluation was obtained in the sensory evaluation.
Compared with this, the one with a bulk specific gravity of less than 0.2 (g / ml) (Comparative product 1) shows a low hardness of 7.35E + 05 (dyn / cm 2 ). After 3 minutes of returning, the texture was soft and returned to the rice bran, and the quality was not equivalent to cooked rice.
For those with a bulk specific gravity of 0.35 (g / ml) or more (Comparative products 2 and 3), the hardness is 2.15E + 05 (dyn / cm 2 ) and 2.29E + 05 (dyn / cm 2 ). In the sensory evaluation, it was evaluated that the core remained after 3 minutes after returning the hot water, and the quality was not equivalent to cooked rice.
On the other hand, in invention product 1 (bulk specific gravity 0.2240 g / ml) and invention product 2 (bulk specific gravity 0.3168 g / ml) in the range of bulk specific gravity 0.2 to 0.35 (g / ml), the hardness is 1.30E + 06 ( dyn / cm 2 ) and 1.34E + 06 (dyn / cm 2 ), which are close to the cooked rice for control.
In sensory evaluation, it was evaluated as a good texture with graininess and crunchiness at 3 minutes after returning with hot water.
特開2001-231490号に記載された気流式加熱方式による膨化食品製造装置を用い、圧力4.5〜6.5kg/cm2、過熱水蒸気温度を、各圧力下の飽和蒸気温度よりも95〜130℃高い温度に設定し、加工度の異なる膨化米を調製した。
過熱水蒸気温度と飽和蒸気温度の差により、できる膨化米の品質の違いを評価した。その結果を表２に示す。
Using the puffed food manufacturing apparatus described in Japanese Patent Application Laid-Open No. 2001-231490, the pressure is 4.5 to 6.5 kg / cm 2 , the superheated steam temperature is 95 to 130 ° C. higher than the saturated steam temperature under each pressure Expanded rice having different processing degrees was prepared by setting the temperature.
The difference in the quality of the expanded rice was evaluated by the difference between the superheated steam temperature and the saturated steam temperature. The results are shown in Table 2.
表２
表２の結果から、過熱水蒸気温度と飽和蒸気温度との差が100℃未満の区分（比較例２〜５）は、膨化米の嵩比重は0.20g/ml未満となり、お湯で戻した時には短時間で麩を戻したような食感となってしまい、良好な膨化米を得ることは出来なかった。
また、過熱水蒸気温度と飽和蒸気温度との差が120℃を超える区分（比較例１）は、膨化米の嵩比重は0.35g/mlよりも大きくなり、お湯で戻したときには硬く芯の残る食感となり、やはり良好な膨化米を得ることは出来なかった。
一方、過熱水蒸気温度と飽和蒸気温度との差が100〜120℃の区分（本発明１〜４）は、膨化米の嵩比重は0.20〜0.35g/mlとなり、お湯で戻した時にも短時間で粒感のある良好な食感が得られ、時間経過後も良好な食感を保っていた。
From the results shown in Table 2, in the case where the difference between the superheated steam temperature and the saturated steam temperature is less than 100 ° C. (Comparative Examples 2 to 5), the bulk specific gravity of the expanded rice is less than 0.20 g / ml and is short when returned to hot water. The texture of the rice cake returned with time, and it was not possible to obtain good expanded rice.
In addition, in the section where the difference between the superheated steam temperature and the saturated steam temperature exceeds 120 ° C (Comparative Example 1), the bulk specific gravity of the expanded rice is greater than 0.35 g / ml, and when it is returned to hot water, the food remains hard and has a core. I couldn't get good puffed rice.
On the other hand, when the difference between the superheated steam temperature and the saturated steam temperature is 100 to 120 ° C. (present inventions 1 to 4), the bulk specific gravity of the expanded rice is 0.20 to 0.35 g / ml, and even when it is returned to hot water for a short time. A good texture with a graininess was obtained, and a good texture was maintained even after a lapse of time.
本発明の膨化米は、熱湯に数分間浸漬するだけで通常の炊飯米と同様な食味食感、すなわち、お湯で戻した時の硬さが1.03E+06〜1.64E+06 dyn/cm2（１粒測定 90%圧縮時）であるので、即席米としてばかりでなく、携帯食米、非常食米などに広範に利用可能である。
The swollen rice of the present invention has a taste and texture similar to that of ordinary cooked rice just by immersing in hot water for several minutes, that is, the hardness when returned to hot water is 1.03E + 06 to 1.64E + 06 dyn / cm 2 (1 grain measured at 90% compression), it can be used not only as instant rice but also as portable rice and emergency rice.
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| JP6873635B2 (en) * | 2016-09-09 | 2021-05-19 | キッコーマン株式会社 | Puffed rice |
| TWI626895B (en) * | 2016-09-22 | 2018-06-21 | 財團法人食品工業發展研究所 | Process for preparing puffed dried rice as an instant food product |
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