JP6496859B1 - Process for producing processed rice - Google Patents

Abstract

An object of the present invention is to provide a method for producing processed rice that can be easily processed as brown rice and can be cooked and eaten like white rice.
SOLUTION: A method for producing processed rice is such that air in a vacuum chamber 1 containing brown rice R is discharged by a vacuum pump 3 and depressurized, and saturated steam is introduced from a boiler 2 into the depressurized vacuum chamber 1. By setting the pressure of the water vapor to a predetermined pressure higher than the atmospheric pressure, the temperature of the water vapor is set to 60 ° C to 140 ° C, air is introduced into the vacuum chamber 1 and the water vapor is discharged to the outside, and vacuum The air in the tank 1 is discharged by the vacuum pump 3 and set in a reduced pressure state, so that the moisture content of the brown rice is dried to 14% to 20% to obtain processed rice.
[Selection] Figure 1

Description

  The present invention relates to a method for producing processed rice obtained by processing brown rice.

  In Japan, rice farming has been practiced since ancient times, and Japanese people use rice as a staple food as a major nutrient. Rice for staple food has traditionally been polished brown rice and ingested in the form of white rice.In recent years, however, attention has been focused on nutrients contained in brown rice, and vitamins and minerals contained in brown rice have been attracting attention. Is lost by milled rice, and it is said that if you eat brown rice as it is, you can ingest food with high nutritional value and nutritional balance.

  In order to eat brown rice as it is, even if it is cooked in the same way as white rice, it has been difficult to make it easy to eat like white rice because it has a different flavor and texture than white rice. For this reason, various improvements have been proposed to make it easier to eat brown rice. For example, in Patent Document 1, after hydration treatment, brown rice having a water content of 20 to 40% by mass is washed with water having a mass ratio of 2 to 10% by mass, and at the same time subjected to milling and dehydration treatment, and then subjected to wet heat treatment and drying. By this, the rice which can simplify or abbreviate | omit the rice washing process at the time of rice cooking, and an immersion process is described. Moreover, in patent document 2, the process of heat-treating raw brown rice in 90-100 degreeC water for 10-60 minutes, the process of heat-treating the heat-treated brown rice with 110-160 degreeC water vapor for 5 to 90 minutes, and wet heat processing The manufacturing method of the processed brown rice including the process of drying the dried brown rice is described.

JP 2004-81016 A JP2013-8A

  In Patent Literature 1, brown rice is hydrated after being treated with water, and koji and the like are removed from the brown rice by milling, so it is difficult to process brown rice as it is. Moreover, in patent document 2, after heat-processing with hot water, the wet heat processing is performed with water vapor | steam, but when superheated water vapor | steam is used, brown rice will not be processed uniformly but it will become easy to produce unevenness.

  Then, this invention aims at providing the manufacturing method of the processed rice which can be processed easily with brown rice and can be eaten by cooking rice like white rice.

The method for producing processed rice for cooked rice according to the present invention includes a decompression treatment step for discharging and decompressing air in a vacuum chamber containing normal raw brown rice as it is, and introducing saturated steam into the decompressed vacuum chamber. Then, by setting the water vapor pressure to a pressurized state of 0.25 MPa higher than atmospheric pressure, the temperature of the water vapor is set to 130 ° C. and the treatment is performed for 4 hours , and air is introduced into the vacuum chamber. And the deaeration process which discharges | emits water vapor | steam outside, and it is made to dry so that the moisture content of brown rice may be set to 14%-20% by discharging | emitting the air in the said vacuum tank, and setting to a pressure reduction state. And a drying process for obtaining processed rice. Further, the processed rice for cooked rice has a water absorption of 50% by weight to 150% by weight.

  This invention can manufacture the processed rice which can be processed easily with brown rice and can be cooked and eaten like white rice by having the above structures.

It is a schematic block diagram regarding the apparatus for enforcing the manufacturing method which concerns on this invention. It is a component analysis result regarding the brown rice for raw materials in Example 1, and processed rice.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The embodiments described below are preferable specific examples for carrying out the present invention, and thus various technical limitations are made. However, the present invention is particularly limited in the following description. Unless otherwise specified, the present invention is not limited to these forms.

  FIG. 1 is a schematic configuration diagram relating to an apparatus for carrying out a manufacturing method according to the present invention. Brown rice R is accommodated in the vacuum chamber 1, and a boiler 2 and a vacuum pump 3 are connected to the vacuum chamber 1 via piping. An air introduction pipe 4 and an exhaust pipe 5 are connected to the piping on the boiler 2 side.

  First, all the valves attached to the piping on the boiler 2 side are closed to bring the vacuum chamber 1 into a sealed state, and the vacuum pump 3 is driven to depressurize the vacuum chamber 1. By making the inside of the vacuum chamber 1 as little air as possible, heat conduction to the brown rice can be enhanced, and specifically, it may be set in a state where the pressure is reduced to 0.06 to 0.09 MPa (500 mmHg to 700 mmHg).

  After the vacuum chamber 1 is set in a reduced pressure state, the valve attached to the pipe connected to the vacuum pump 3 is closed, and the valve attached to the pipe connected to the boiler 2 is opened to generate the boiler 2 Saturated water vapor is introduced into the vacuum chamber 1. And the wet steaming is performed by setting the pressure of the water vapor filled in the vacuum chamber 1 to a predetermined pressure state higher than the atmospheric pressure. Specifically, it is set to a pressurized state of 0.25 MPa to 0.30 MPa (2.5 atm to 3 atm), and the temperature rise by setting the water vapor to the pressurized state, the water vapor in the vacuum chamber 1 is increased. The temperature is set to 60 ° C. to 140 ° C., more preferably 120 ° C. to 140 ° C., and the wet heat treatment is performed on the brown rice. When the temperature is lower than 60 ° C., sufficient wet heat treatment cannot be performed to the inside of the brown rice. When the temperature is higher than 140 ° C., the nutrients of the brown rice are deteriorated by heat, which is not preferable.

  The treatment time is a treatment due to a temperature increase due to pressurization, and thus a long treatment time is possible. Specifically, the treatment time is preferably 1 to 4 hours. The processing conditions such as the pressurized state and the temperature state can be easily changed depending on the pressure of the introduced water vapor, and can be performed under various processing conditions by changing the pressure from the predetermined pressurized state. What is necessary is just to set processing time suitably according to conditions.

  During the wet heat treatment, the brown rice R set in the vacuum chamber 1 is agitated so that the wet heat treatment is performed uniformly, so that uniform treatment can be applied to the whole brown rice. Moreover, by placing brown rice on a storage table in which a large number of ventilation holes are formed, pressurized steam can be uniformly contacted with the brown rice from above and below.

  After wet heat treatment, the valve attached to the pipe connected to the boiler 2 is closed, the valves attached to the air introduction pipe 4 and the exhaust pipe 5 are opened, and the water vapor in the vacuum chamber 1 is discharged to the outside. Qi process. The air in the vacuum chamber 1 is discharged from the exhaust pipe 5 while introducing air into the vacuum tank 1 from the introduction pipe 4, thereby setting the inside of the vacuum tank 1 to the same atmospheric pressure as the outside air.

  After deaeration treatment, the valves attached to the introduction pipe 4 and the exhaust pipe 5 are closed, the valve attached to the pipe connected to the vacuum pump 3 is opened, and the air in the vacuum chamber 1 is discharged to reduce the pressure. Set to. By setting the reduced pressure state, the moisture adhering to the wet heat-treated brown rice is removed, and the processed rice can be obtained by drying the wet heat-treated brown rice.

  The drying treatment time can be appropriately set according to the amount of brown rice to be treated. Specifically, the drying treatment may be performed for 10 minutes to 30 minutes. The moisture content of the processed rice is preferably set to 14% to 20%. In this case, the moisture content is a drying treatment based on a normal pressure heating drying method (using a forced circulation ventilator and drying at 135 ° C. for 3 hours), and indicates a weight reduction ratio before and after the treatment in%. If the moisture content is lower than 14%, there is a problem that cracks occur in the brown rice, and if it is higher than 20%, drying becomes insufficient and mold and bacteria are likely to propagate in the processed rice, which causes a problem in storage stability. It comes to occur. In the drying treatment, the moisture content can be adjusted by further drying using a drying apparatus.

  The obtained processed rice has substantially the same nutrients as the unpolished rice before the treatment, and contains, for example, substantially the same amount of vitamins that are vulnerable to heat. In addition, processed rice has a significantly improved water absorption rate compared to brown rice before treatment. Specifically, it has been subjected to a water absorption test in accordance with the nationwide unified analysis method for raw rice for sake brewing (prepared by the Sake Rice Study Group). As a result of measurement based on this, it is 50 wt% to 150 wt%. Therefore, the rice can be cooked under the same conditions as ordinary white rice and eaten in the same way as white rice, and when immersed in water at room temperature, it becomes swollen and soft and can be eaten in the same way as rice rice. For these reasons, in processed rice, it is considered that the starch contained in brown rice is in a state of being alphalyzed by wet heat treatment and rapidly dried as it is, so that it can be eaten with the same flavor and texture as white rice It has become.

  In addition, the raw brown rice used as a raw material can use normal raw brown rice, and can process processed rice like rice rice in the state which maintained the nutrient as brown rice. Processed rice is brownish brown and has the same color as roasted brown rice, but it has the same ingredients as raw brown rice compared to roasted rice and eats like rice Be able to. In addition, pre-treated brown rice such as one-minute brown rice and other cereals can be treated in the same manner, and various cereals can be easily processed to produce foods that can be eaten deliciously. .

[Example 1]
In the vacuum tank of the apparatus shown in FIG. 1, 5 kg of brown rice (Koshihikari produced in Toyama Prefecture) was stored thinly and uniformly, and the air in the vacuum tank was discharged to reduce the pressure to 0.09 MPa (700 mmHg). Next, saturated steam was introduced from the boiler into the vacuum chamber and set to 0.25 MPa (2.5 atm), and the temperature of the steam was set to 130 ° C.

  And after hold | maintaining this temperature state for 4 hours, the water vapor | steam in a vacuum chamber was discharged | emitted and air was introduce | transduced. Next, the air in the vacuum chamber was discharged, the pressure was reduced to 0.09 MPa, and the dried state was maintained for 10 minutes to obtain a processed rice. The obtained processed rice was brownish like roasted brown rice.

  FIG. 2 shows the results of component analysis of the raw brown rice and the obtained processed rice. The component of processed rice is almost the same component as brown rice, and it can be seen that the nutrients of brown rice are almost retained.

[Example 2]
Using the same brown rice as in Example 1, it was processed in the same manner as in Example 1 to obtain processed rice. Moreover, the processed rice was obtained by processing in the same manner as in Example 1 using brown rice that had been processed for 1 minute. A water absorption test was performed on two types of untreated rice and two types of processed rice.

  In the water absorption test, 50 g of a sample was weighed with a balance, 500 ml of tap water (water temperature 10 ° C.) was put into a glass container, and the sample was immersed in water in the container. After a predetermined soaking time had elapsed, the sample was taken out of a wire mesh colander, the moisture on the surface of the sample was removed with a commercially available kitchen towel, and the sample was weighed with a balance. The ratio of the increase in weight due to the immersion treatment to the weight before the immersion treatment was calculated as the water absorption rate (% by weight).

  The soaking time was 20 hours, and the water absorption was 27% by weight for brown rice, 27% by weight for brown rice for one minute, 70% by weight for processed rice, and 130% by weight for processed rice for one minute. Processed rice treated as brown rice has a water absorption rate that is at least twice as high as that of brown rice. Therefore, it is possible to cook rice in the same way as ordinary white rice.

[Example 3]
The processed rice obtained in Example 1 was cooked with the same amount of water as white rice using a commercially available rice cooker. The cooked cooked rice has a flavor and texture that is comparable to that of white rice, and it is possible to obtain an easily eaten cooked rice that is rich in nutrients by simple processing.

  Moreover, by adding tap water to the obtained processed rice to absorb water, the processed rice became swollen and soft and could be eaten as deliciously as rice. Therefore, when evacuating in the event of an emergency such as a disaster, it can be easily eaten simply by adding water, and is suitable as an emergency food ingredient.

DESCRIPTION OF SYMBOLS 1 ... Vacuum tank, 2 ... Boiler, 3 ... Vacuum pump, 4 ... Introduction pipe, 5 ... Exhaust pipe

Claims (2)

A vacuum processing step of discharging and reducing the pressure in a vacuum chamber containing normal raw brown rice as it is, and introducing a saturated steam into the vacuumed vacuum chamber so that the water vapor pressure is higher than the atmospheric pressure . A moist heat treatment step of setting the temperature of the water vapor to 130 ° C. by setting the pressure to 25 MPa and processing for 4 hours; a deaeration step of introducing air into the vacuum chamber and discharging the water vapor to the outside; , And a drying process step of obtaining a processed rice rice by drying the brown rice to a moisture content of 14% to 20% by discharging the air in the vacuum chamber and setting the reduced pressure state. Rice manufacturing method.   The method for producing processed rice according to claim 1, wherein the processed rice for cooked rice has a water absorption rate of 50 wt% to 150 wt%.

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