JP5500520B2 - Manufacturing method - Google Patents

Description

  In the present invention, gomoku okonoyama, wild vegetable okowa, red rice, etc. with glutinous rice as the main ingredient are heat-treated in an edible state, then cooled, and served and rice balls are made continuously, efficiently and safely with a machine. The present invention relates to a method for producing a rice cake.

  In the environment surrounding food in recent years, convenience stores and food supermarkets are indispensable in daily life, especially for cooked rice such as bento boxes and rice balls handled at these stores can not be alone or cooking time It is very useful for people. These cooked rice may be cooked in a store or manufactured in a factory and delivered to each store. Rice cooked at the factory needs time to be delivered to each store, so it is necessary to extend the expiration date, and hygiene management including bacterial count control in the manufacturing process is important. . For this reason, cooked rice that has been heat-treated in an edible state is rapidly cooled to 30 ° C or less by a vacuum cooling device, placed in a lunch box by a machine, molded into a rice ball, and then packaged as a product. Delivered to each store.

  However, rice that has been cooked can be rapidly cooled to 30 ° C. or less with a vacuum cooling device and placed in a lunch box with a machine or molded into a rice ball. The glutinous rice that has been heat-treated so that it can be edible can be edible after the required amount of water has been absorbed, and even when heated, the degree of pregelatinization of the glutinous rice starch is nearly 100%. Therefore, since the surface layer part of glutinous rice is heated in a low moisture state, the stickiness becomes strong. Therefore, when edible glutinous rice is rapidly cooled to below 30 ° C by a vacuum cooling device, it becomes very sticky compared to glutinous rice, and even if you try to mold rice balls with a machine, it will clog. It cannot be mechanized. For this reason, warm glutinous rice (which is considerably lower than the stickiness after cooling) is usually formed into a rice ball by a machine, then cooled by a vacuum cooling device and then packaged. However, since it cannot be rapidly cooled by the vacuum cooling device, it is difficult to control the number of bacteria, which causes a deviation from the standard.

  Also, even products that do not require molding, such as lunch boxes, are laboured after rapid cooling because edible glutinous rice cannot be placed on the machine. However, the stickiness of glutinous rice is strong and the workability is poor, and it is not possible to arrange it with good appearance even by manual work.

  Even if glutinous rice that has been heat-treated so as to be edible from such a state is rapidly cooled to 30 ° C. or less by vacuum cooling, it does not become so sticky as compared to glutinous rice, and it is served and cooked by rice. There is known a manufacturing method of rice cake that can be molded.

  That is, in this method for producing rice bran, the water-containing glutinous rice soaked for the required time after being washed is steamed through a steam generator having a steam injection nozzle and steaming means including steam, and finally seasoned with sauce. This is a method for producing rice bran. This moisture-containing glutinous rice is steamed in a short time of 7 to 12 minutes and in a short time to complete steamed rice, and then the completely steamed rice is taken out from the steamed rice. In the subsequent seasoning process, at least the mixing container is put into a saucer and stirred through a stirring means, and even with rapid cooling, it is said that the machine can mold and serve rice balls (for example, Patent Document 1).

  JP 2009-55869 A

  Since the method for producing rice bran of Patent Document 1 is completely steamed rice, it is added to the surface layer portion of the completely steamed rice while stirring the sauce, thereby temporarily increasing the moisture of the surface layer portion and simultaneously lowering the temperature of the surface layer portion. As a result, it can be inferred that the stickiness of the surface layer portion becomes weak, and as a result, even if it is rapidly cooled, it is in a state where it is possible to mold and cook rice balls with a machine. However, it is difficult to uniformly add the sauce to the surface layer portion of the completely steamed rice by replacing the completely steamed rice with the mixing vessel, putting the sauce into the mixing vessel, and stirring the mixture via the stirring means.

  For this reason, even if there is a part where the sauce does not spread in the surface layer part of the completely steamed rice, if it is rapidly cooled, the surface part of the part where the sauce is not spread will become sticky and clog in the machine. As a result, there is a very high risk that it will not be possible to mold or serve rice balls.

  Therefore, the object of the present invention is to easily heat the glutinous rice so that it can be edible, and to quickly cool the heated glutinous rice with a vacuum cooling device or the like to control the number of bacteria. However, the stickiness of glutinous rice is not strong, and an object of the present invention is to provide a method for producing a rice bran that can be easily arranged and formed into rice balls by machine.

  The inventor has conducted research and research for many years on the production method of glutinous rice and glutinous rice, and the field of use of the produced baked rice. Especially for the production of rice bran using quick-cooked rice of glutinous rice, even if it is rapidly cooled with a vacuum cooling device, etc., to control the number of bacteria, the sticky rice does not become sticky, and it is easily placed by a machine. We have been offering products that can be molded into rice balls. Here, in the process of heating the glutinous rice directly in the presence of water to make it edible, add dextrin to the aqueous solution containing the seasoning and heat it with the glutinous rice. It was found that the sticky rice could not be strengthened even if it was rapidly cooled by a vacuum cooling device, and that it could be easily laid and cooked on rice balls by a machine, and the present invention was achieved.

That is, the invention of claim 1 is a dextrin of 0.10% by weight to 10.0% by weight with respect to the glutinous rice in the step of heating the glutinous rice after washing in the presence of water to make it edible. The glutinous rice that has been edible in the above process is vacuum-cooled to 28 ° C., and the glutinous rice in this state is formed into a desired shape by a molding machine. Is the method.

  The glutinous rice, whether domestic or foreign, can be of any type, for example, Shiga feather double rice cake, Himenomochi, Shinba double rice cake, Hiyokumochi, and rice cake. Moreover, the method is not ask | required also about washing | cleaning. In short, it is only necessary to remove dust adhering to the surface of the glutinous rice and soot that inhibits water absorption. Furthermore, the amount of water required to make the glutinous rice edible is ensured, and may be tap water or well water. And even if this water contains seasonings and ingredients, it does not matter.

There is no particular limitation on the method of heat treatment in the presence of water, and glutinous rice may be steamed with steam or cooked with water suitable for the amount of glutinous rice. . At that time, it is important to add 0.10% by weight to 10.0% by weight of dextrin with respect to the glutinous rice. This addition of dextrin is made through water. For example, 40 g of dextrin is dissolved in 1 liter of water, 1 kg of glutinous rice is immersed in the aqueous solution so that 40 g of dextrin adheres to the surface layer of 1 kg of glutinous rice, and then edible after heating. Put it in a state.

And this dextrin adheres to the surface layer part of glutinous rice so that it may cover, and bears the role which makes it hard to absorb moisture to glutinous rice. In general, glutinous rice becomes edible if heat is applied in the presence of water, but the starch is not sufficiently alphalated even when the required amount of water is absorbed in the glutinous rice. Furthermore, it is necessary to apply heat to promote the alpha conversion to nearly 100%. The surface layer part of glutinous rice in this state becomes low in moisture and becomes sticky, so that it is difficult to arrange and mold rice balls after cooling. However, as mentioned above, if the surface layer of glutinous rice is attached in a state where dextrin is covered, it becomes difficult for water to be absorbed, so that glutinous rice can be edible after the required amount of water has been absorbed. Even if heat is applied to the surface, some moisture remains on the surface layer of the glutinous rice, that is, the water retaining film formed by the dextrin embracing the water will cover the surface layer of the glutinous rice. The stickiness of the rice does not become strong, and after cooling, the rice can be arranged and rice balls can be formed by the machine.

If the dextrin covering the surface layer of glutinous rice is less than 0.10% by weight with respect to the glutinous rice, the surface layer will become hard due to lack of moisture, and it will be difficult to form and cook rice balls after cooling. On the other hand, if it exceeds 10.0% by weight, it will affect the taste of the produced okowa. Therefore, the more preferable addition amount of dextrin is 2.0% by weight to 8.0% by weight with respect to glutinous rice. Furthermore, the more preferable addition amount of dextrin is 4.0 wt% to 6.0 wt%.

  The invention according to claim 2 provides a method for producing rice bran, wherein the glutinous rice after washing is quick-cooked rice or alpha rice.

Alternatively, the glutinous rice after washing may be cooked rice or alpha rice. This quick-cooked rice is, for example, immersing the washed glutinous rice in normal temperature water for 20 to 120 minutes, draining it, steaming the glutinous rice with steam of 0.25 to 1.5 kg / cm2, and making the rice starch alpha After that, put it in a bag, hold a vacuum state of 690 mmHg or more in an opened state for 10 to 30 seconds, set it to atmospheric pressure with sterile air, seal the bag and leave it at room temperature for 24 to 48 hours to make it alpha. Starch is ripened and the glutinous rice is made into alpha-treated rice. If you add 0.10% to 10.0% by weight of dextrin with insufficient water to this quick-cooked rice and heat it under that condition to make it edible, The machine will be able to serve and mold rice balls.

In addition, alpha rice is made edible by increasing the degree of alpha of glutinous rice starch to nearly 100% by increasing the steaming time in the steaming process of the above-mentioned quick-cooked rice, and then drying to 10 to 10 20% by weight. Add 0.10% to 10.0% by weight of dextrin to the pregelatinized rice together with a deficient amount of water, and absorb water under this condition, or absorb water under slight heating to make it edible. Then, even if it cools after that, it will be possible to arrange and mold rice balls on the machine.

In the invention of claim 3, after the step of immersing the glutinous rice after washing in an aqueous solution obtained by mixing dextrin and seasoning in an amount corresponding to the amount of glutinous rice with water in an amount corresponding to the amount of glutinous rice In this state, the glutinous rice is heated until it becomes edible.

The above-mentioned step, that is, the step of heat-treating the washed glutinous rice in the presence of water to make it edible, as described above, puts the washed glutinous rice, for example, 1 kg into the container, An amount of dextrin corresponding to 1 kg, for example 40 g, and a seasoning, for example 20 g, are mixed with water in an amount suitable for 1 kg of glutinous rice, for example, 950 mL of aqueous solution. Is heated until it becomes edible, for example, the whole container is put in a steambox, and steam is fed into the steambox at about 100 ° C. and held for about 30 minutes. The surface layer portion of the obtained glutinous rice is covered with the water-retaining film made of dextrin , and the surface layer portion does not become sticky. Rice balls can be molded. An aqueous solution prepared by mixing 1 kg of glutinous rice, 40 g of dextrin , and 20 g of seasoning in 950 mL of water is placed in a container and left for 30 to 90 minutes, that is, after 1 kg of glutinous rice is absorbed until saturated. Alternatively, the entire container may be placed in a vapor store or the like and kept at about 100 ° C. for about 30 minutes.

According to a fourth aspect of the invention, in the step, after the washed glutinous rice is absorbed, at least a part of the glutinous rice starch is steamed and the glutinous rice is added in an amount corresponding to the amount of the glutinous rice. This is a method for producing okonomiyaki, which involves dipping dextrin and seasonings in an aqueous solution mixed with the amount of glutinous rice for a specified period of time, and then steaming again until the glutinous rice is edible. is there.

The above-mentioned step, that is, the step of heating the washed glutinous rice in the presence of water to the edible state, as described above, puts the washed glutinous rice, for example, 1 kg into a container, and further adds water. After stretching and absorbing water, pulling up, steaming, for example, putting it in a steambox, steaming it to about 100 ° C and steaming it for about 20 minutes, alphatize at least a part of the rice starch, for example 90%, A predetermined amount of time, for example, in an aqueous solution obtained by mixing glutinous rice with a dextrin in an amount corresponding to 1 kg of the glutinous rice, for example, 40 g of a seasoning, for example, 20 g of water corresponding to 1 kg of the glutinous rice, for example, 950 cc. 10 seconds pickled, drawn up from the so covered dextrin 40g steam on the surface portion of glutinous rice, then heated until the glutinous rice into edible state steamed again, for example, Placed in degrees steam chamber holds about 20 minutes to steam at about infeed 100 ° C. in the steam chamber. The surface layer portion of the obtained glutinous rice is covered with a water-retaining film made of dextrin , the surface layer portion is not sticky, and even after cooling, Rice balls can be molded.

In the invention of claim 5, after the step of absorbing the glutinous rice after washing with an aqueous solution obtained by mixing an amount of seasoning corresponding to the amount of glutinous rice with an amount of water corresponding to the amount of glutinous rice. Steamed glutinous rice starch to alpha, and then immerse the glutinous rice in an aqueous solution of dextrin corresponding to the amount of glutinous rice mixed with water equivalent to the amount of glutinous rice for a specified time. Then, it is the manufacturing method of the koji which heat-processes until it will be in an edible state after steaming again.

The above-mentioned step, that is, the step of heat-treating the washed glutinous rice in the presence of water to make it edible, as described above, puts the washed glutinous rice, for example, 1 kg into the container, An amount of seasoning corresponding to the amount of 1 kg, for example, 20 g of water corresponding to 1 kg of rice, for example, an aqueous solution mixed with 950 cc, is also put in the container, absorbed, lifted, steamed, placed, at least part of glutinous rice starch steamed for about 20 minutes to steam at about infeed 100 ° C., for example 90% is gelatinized, the amount of dextrin glutinous rice obtained by this pregelatinized, corresponding to the glutinous rice amount 1kg , for example, the amount of water to meet the 40g to the glutinous rice amount 1 kg, an aqueous solution composed of, for example, by mixing a 950 mL, predetermined time, for example 10 seconds pickled, dextrin 40g of the surface portion of the glutinous rice Pulling were allowed to cover the down, then heated until the edible state glutinous rice steamed again, for example, placed in a re-steam chamber, holding for about 20 minutes to steam at about infeed 100 ° C. in the steam chamber . The surface layer portion of the obtained glutinous rice is covered with a water-retaining film made of dextrin , the surface layer portion is not sticky, and even after cooling, Rice balls can be molded.

According to a sixth aspect of the invention, in the step, the washed glutinous rice is soaked in water for 30 to 120 minutes and then drained, and the glutinous rice is supplied with a dextrin and a seasoning in an amount corresponding to the glutinous rice amount. It is a method for producing rice bran that is cooked with an aqueous solution mixed with an amount of water suitable for the amount of glutinous rice to make the glutinous rice edible.

In the above-mentioned step, that is, as described above, the washed glutinous rice is heat-treated in the presence of water to make it edible, and the washed glutinous rice, for example, 1 kg is put in a container and further water is added. Soak for 30 minutes to 120 minutes, for example 60 minutes, let 1 kg of glutinous rice absorb water until it is saturated, drain it, drain 1 kg of glutinous rice into a rice cooker, and add 1 kg of glutinous rice A dextrin , for example, 40 g and a seasoning, for example, 20 g, are mixed with water in an amount corresponding to the amount of glutinous rice after water absorption, for example, 500 mL of an aqueous solution mixed in the rice cooker and cooked to make the glutinous rice edible. The surface layer portion of glutinous rice after cooking is covered with a dextrin water-retaining film, the surface layer portion is not sticky, and even after cooling, it is served by a machine as in the invention of claim 1 described above. It will be possible to mold rice balls.

In the invention of claim 7, after the step, the glutinous rice after washing is soaked in an aqueous solution obtained by mixing the amount of dextrin corresponding to the amount of the glutinous rice and the seasoning with the amount of water corresponding to the amount of the glutinous rice. The method for producing a rice bran according to claim 1, wherein the rice is cooked as it is to make the glutinous rice edible.

The aforementioned step, that is, as described above, the step of heat-treating the washed glutinous rice in the presence of water to make it edible, put the washed glutinous rice, for example, 1 kg into the rice cooker, Add an amount of dextrin corresponding to 1 kg of glutinous rice, such as 40 g, and a seasoning such as 20 g of water corresponding to the amount of glutinous rice after water absorption, for example, 950 mL of an aqueous solution into the rice cooker. Cook rice in the state and make glutinous rice edible. The surface layer portion of glutinous rice after cooking is covered with a dextrin water-retaining film, the surface layer portion is not sticky, and even after cooling, it is served by a machine as in the invention of claim 1 described above. It will be possible to mold rice balls. An aqueous solution prepared by mixing 1 kg of glutinous rice, 40 g of dextrin , and 20 g of seasoning with 950 mL of water was placed in a rice cooker and allowed to stand for 30 to 90 minutes, that is, 1 kg of glutinous rice was allowed to absorb water until saturated. You can also cook rice.

According to the invention of claim 1, 0.10 wt% to 10.0 wt% dextrin is added to the glutinous rice after washing, and the surface portion of the glutinous rice is added in the presence of water. Cover and heat-treat in that state to make glutinous rice edible, so it is easy to heat-treat glutinous rice so that it can be edible. Even if it cools rapidly and controls the number of bacteria, moisture remains on the surface of the glutinous rice, and the sticky rice does not become sticky.

  According to the invention of claim 2, the effect of the invention of claim 1 can be obtained even with quick-cooked rice or alpha rice other than raw glutinous rice.

According to the invention of claim 3, the effect of the invention of claim 1 can be obtained even if the dextrin and seasoning are soaked in an aqueous solution mixed with water and then heat-treated as it is.

According to the invention of claim 4, the effect of the invention of claim 1 can be obtained even if the steamed glutinous rice is soaked in an aqueous solution in which dextrin and seasoning are mixed with water and then steamed again. I can do it.

According to the invention of claim 5, previously seasoning to glutinous rice is steamed primary is absorbed with water, immersed Then dextrin in an aqueous solution comprising mixing into water, even steamed again, according to claim 1 described above The effects of the invention can be obtained.

According to the invention of claim 6, even if the rice is first absorbed by water and then cooked in an aqueous solution obtained by mixing dextrin and seasoning with water, the effect of the invention of claim 1 can be obtained. I can do it.

According to the invention of claim 7, the effect of the invention of claim 1 described above can be obtained even if the glutinous rice is first soaked in an aqueous solution obtained by mixing dextrin and seasoning with water and then cooked.

  It is a flowchart which shows the manufacturing method of the bran of this invention.

Hereinafter, an embodiment for carrying out the present invention will be described with reference to FIG.
1 kg of glutinous rice after washing or 1 kg of non-washed glutinous rice from which the surface of the bran has been scraped is put in a container 1, and an aqueous solution obtained by mixing 40 g of dextrin in 1 L of water for 1 kg of glutinous rice is also put in the container 1, It is allowed to stand for 90 minutes, so that it becomes 0 to 0.35 (the lower limit value 0 means no water absorption, and the upper limit value 0.35 means that water has been absorbed to saturation) with respect to the weight of rice 1 Absorb water. The container 1 in this state is placed in the steamhouse 2, and steam from the steam generator 3 is introduced into the steamhouse 2 with the automatic valve 4 opened, and the interior of the steamhouse 2 is maintained at about 100 ° C. for about 30 minutes. After the heating is continued, the automatic valve 4 is closed, the container 1 is transferred from the steam chamber 2 to the vacuum cooler 5, the vacuum cooling device 6 is operated, the automatic valve 7 is opened, and the steamed container 1 is heated. The glutinous rice is cooled to 28 ° C. over about 15 minutes, and the container 1 is taken out from the vacuum refrigerator 5. The vacuum cooling device 6 includes a vacuum cooler 5, a gas / liquid separation tank 8, a vacuum pump 9, and a pump 10 that discharges water accumulated in the gas / liquid separation tank 8.

  In addition, you may add a seasoning to said aqueous solution, and it usually does in that way. For example, if the rice cake is red rice, as a seasoning, a solution in which boiled bean soup or cochineal pigment is dissolved at an appropriate concentration is mixed with the above water to obtain a 1 L seasoned aqueous solution. Moreover, if it is rice cake other than red rice, soy sauce, dashi, salt, sugar, oil etc. are mixed with said water, and it is set as 1L seasoned aqueous solution.

  In addition, dextrin must finally cover the surface layer of glutinous rice, and it is necessary to change the concentration of dextrin in the aqueous solution depending on the case of dipping in the aqueous solution or pouring the aqueous solution. In either case, 40 g of dextrin should be added to 1 kg of glutinous rice so that the surface layer of 1 kg of glutinous rice can be covered.

  And the glutinous rice taken out from the container 1 has a water-retaining film formed by dextrin embracing water to cover the surface layer of the glutinous rice, so that the surface layer of the glutinous rice is not sticky, and the vacuum cooling device Even if it cools in 6, it becomes possible to arrange glutinous rice and rice balls by the machine.

In the case of red rice, 100 mL of boiled soup that is produced when cooking the bean is diluted with 800 mL of water to make 900 mL of diluted bean broth, and further 40 g of dextrin and 5 mL of cooking oil are mixed with this diluted solution to make a seasoning solution. The seasoning liquid and 1 kg of glutinous rice after washing are put in a container and left to stand for 60 minutes to allow the glutinous rice to absorb water. Next, the container containing the seasoning liquid and glutinous rice is placed in a steamhouse, steam is placed in the steamhouse, the inside temperature is about 100 ° C., and heating is continued for 20 minutes. Thereafter, the container is taken out from the steam chamber, and the glutinous rice steamed for 15 minutes in the vacuum cooler is brought to 28 ° C., and the 28 ° C. glutinous rice is formed into a rice ball molding machine (model GKM-2400, manufactured by Fuji Seiki Co., Ltd.). ). A 120 g unit rice ball was molded.
As Comparative Example 1, an attempt was made to mold rice balls in units of 120 g in the same manner as in Example 1 except that 40 g of dextrin was not mixed with the diluted bean broth dilution.

  A rice ball of 120 g units was molded in the same manner as in Example 1 except that 1 kg of the seasoning liquid and glutinous rice were put in a container and not allowed to absorb water, and the container containing the seasoning liquid and glutinous rice was placed in a steam chamber and heated.

Put 1 kg of washed glutinous rice in a container containing 3 L of water, soak it for 90 minutes to absorb water, drain it, put it in a steamer and steam for 20 minutes. The steamed glutinous rice was soaked in the seasoning liquid for 10 seconds to absorb the seasoning liquid, and then put again into the cello and steamed for 20 minutes. In addition, as for the seasoning liquid at this time, dilute 1000 mL of the broth that comes out when cooking the bean beans with 8000 mL of water to make 9000 mL of the diluted bean broth so that 400 g of dextrin and 50 mL of cooking oil were mixed with this diluted liquid. Is. The steamed glutinous rice was taken out from the salo, and 120 g units of rice balls were molded in the same manner as in Example 1. Moreover, the glutinous rice weight after being immersed in said seasoning liquid was 1.9 times the glutinous rice weight before washing | cleaning.
As a control example 2, an attempt was made to mold a rice ball of 120 g in the same manner as in Example 3, except that 400 g of dextrin was not mixed with the diluted bean broth dilution.

  Instead of immersing the steamed glutinous rice in the seasoning liquid for 10 seconds to absorb the seasoning liquid, the steamed glutinous rice was poured into the seasoning liquid to absorb water, and a rice ball unit of 120 g was molded in the same manner as in Example 3. .

  Instead of immersing the steamed glutinous rice in the seasoning liquid for 10 seconds to absorb the seasoning liquid, put 700 mL of the seasoning liquid together with the steamed glutinous rice in the container and stir for about 4 minutes to absorb the water. Similarly, a rice ball of 120 g was molded.

Dilute 100 mL of broth produced when boiling the bean beans with 800 mL of water to make 9000 mL of diluted bean broth soup, add 1 kg of glutinous rice after washing, soak for 90 minutes, absorb water, drain Steam rice for 20 minutes. The steamed glutinous rice was dipped in 1800 mL of dextrin in 1800 mL of water and further mixed with 10 mL of edible oil, soaked for 10 seconds to absorb water, drained, and then steamed again for 20 minutes. The steamed glutinous rice was taken out from the salo, and 120 g units of rice balls were molded in the same manner as in Example 1. The weight of glutinous rice after soaking in the solution was 1.9 times the weight of glutinous rice before washing.
As Control Example 3, an attempt was made to mold a rice ball of 120 g in the same manner as in Example 6 except that 80 g of dextrin was not mixed in the solution.

  Instead of immersing the steamed glutinous rice in the solution for 10 seconds to absorb the solution, water was poured into the steamed glutinous rice to form a 120 g unit of rice balls in the same manner as in Example 6. The poured solution was obtained by mixing 160 g of dextrin with 3600 mL of water and further mixing 20 mL of edible oil.

  Also, instead of immersing the steamed glutinous rice in the solution for 10 seconds to absorb the solution, transfer the steamed glutinous rice to a container, put 700 mL of the solution in the container, and stir for about 4 minutes to absorb the water. In the same manner as in Example 6, 120 g units of rice balls were molded. The stirred solution was obtained by mixing 40 g of dextrin with 700 mL of water and 5 mL of edible oil.

Put 1kg of washed glutinous rice in a container containing 3L of water, soak it for 90 minutes and let it absorb water, drain it, put the glutinous rice in a gas cooker for glutinous rice, and add 700mL of seasoning liquid to cook rice did. When 20 minutes had passed, the gas was cut off and cooking was completed. After that, leave it to steam for 10 minutes, take out the glutinous rice cooked from the gas cooker, bring the glutinous rice cooked for 15 minutes in a vacuum cooling device to 28 ° C, and then cook this 28 ° C glutinous rice A 120 g unit rice ball was molded. In addition, the above-mentioned seasoning liquid is prepared by diluting 100 mL of boiled soup that is produced when cooking the bean with 600 mL of water to make 700 mL of the diluted bean broth, and further mixing 40 g of dextrin and 5 mL of cooking oil. It is.
As Control Example 4, an attempt was made to mold a rice ball of 120 g in the same manner as in Example 9 except that 40 g of dextrin was not mixed with the diluted bean broth dilution.

  1 kg of glutinous rice after washing was put in a gas rice cooker for glutinous rice, and further, a seasoning liquid was also put in it and soaked for 90 minutes to absorb water and then cooked. When 20 minutes had passed, the gas was cut off and cooking was completed. After that, it was left to steam for 10 minutes, and the glutinous rice cooked from the gas cooker was taken out, and a rice ball unit of 120 g was formed in the same manner as in Example 9. In addition, the above-mentioned seasoning liquid is obtained by diluting 100 mL of broth produced when boiling the bean beans with 800 mL of water to make 900 mL of bean broth soup, and further mixing 40 g of dextrin and 5 mL of cooking oil. It is.

  The same seasoning liquid as Example 10 was put into the gas rice cooker for glutinous rice, and after 1 kg of washed glutinous rice was soaked in the seasoning liquid, the rice was cooked as it was. When about 20 minutes had passed, the gas was cut off and rice cooking was completed. After that, it was left to steam for 10 minutes, and the glutinous rice cooked from the gas cooker was taken out, and a rice ball unit of 120 g was formed in the same manner as in Example 9.

  In each of Examples 1 to 11, which are embodiments of the present invention, a rice ball of 120 g was continuously and efficiently molded. However, all of Control Examples 1 to 3 to which no dextrin was added were clogged in the rice ball molding machine, and the rice balls of 120 g units could not be continuously and efficiently molded. In addition, the comparative example 4 was not able to cook well itself, and could not be applied to a rice ball molding machine.

  While the first to eleventh embodiments of the present invention have been described above, it should be understood that the specific configuration is not limited to this, and that modifications within the scope of the present invention can be made as appropriate. .

  The production method of the rice bran of the present invention is a continuous process using a machine, even if the glutinous rice is to be heat-treated so that it can be easily edible, and the glutinous rice that has been heat-treated is rapidly cooled to control the bacterial count. Moreover, when it is desired to efficiently arrange and form rice balls, the applicability becomes extremely high.

DESCRIPTION OF SYMBOLS 1 Container 2 Steam storage 3 Steam generator 4, 7 Automatic valve 5 Vacuum cooler 6 Vacuum cooler 8 Gas-liquid separation tank 9 Vacuum pump 10 Pump

Claims (7)

In the step of heat-treating the washed glutinous rice in the presence of water to make it edible, 0.10 wt% to 10.0 wt% dextrin is added to the glutinous rice , A method for producing a rice bran, characterized in that edible glutinous rice is vacuum-cooled to 28 ° C. and the glutinous rice in this state is formed into a desired shape by a molding machine .   The method for producing a rice bran according to claim 1, wherein the washed glutinous rice is quick-cooked rice or alpha rice. In the above process, after the washed glutinous rice is dipped in an aqueous solution prepared by mixing dextrin and seasoning in an amount corresponding to the amount of glutinous rice with an amount of water corresponding to the amount of glutinous rice, The method for producing a rice bran according to claim 1 or 2, wherein the rice is heated until it becomes edible. In the above step, after the washed glutinous rice is absorbed, at least a part of the steamed glutinous rice starch is pregelatinized, and the glutinous rice has a dextrin and a seasoning in an amount corresponding to the amount of the glutinous rice. The method for producing a koji rice bran according to claim 1 or 2, wherein the rice bran is soaked in an aqueous solution mixed with an amount of water commensurate with the amount of rice for a predetermined time, and then heat-treated until steamed rice is edible again. In the process, after washing the glutinous rice after washing with an aqueous solution prepared by mixing an amount of seasoning corresponding to the amount of the glutinous rice with an amount of water suitable for the amount of the glutinous rice, At least a part of the glutinous rice is alphalized, and the glutinous rice is soaked in an aqueous solution containing a dextrin amount corresponding to the glutinous rice amount in water corresponding to the glutinous rice amount, and then steamed again. The method for producing a rice bran according to claim 1 or 2, wherein the rice is heated until it becomes edible. In the above process, the washed glutinous rice is soaked in water for 30 to 120 minutes and then drained, and the glutinous rice is added in an amount corresponding to the glutinous rice amount of dextrin and seasoning in an amount corresponding to the glutinous rice amount. The method for producing rice bran according to claim 1 or 2, wherein rice is cooked with an aqueous solution mixed with water to make the glutinous rice edible. In the above process, after the glutinous rice after washing is soaked in an aqueous solution obtained by mixing dextrin and seasoning in an amount corresponding to the amount of the glutinous rice in an amount of water suitable for the amount of the glutinous rice, The method for producing a rice bran according to claim 1 or 2, wherein the method is to make the food edible.

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