JPH02215356A - Preparation of roasted powder or rice - Google Patents

Abstract

PURPOSE:To obtain roasted powder of rice having smooth feeling and strong roasted flavor with simple method by roasting, cooling and crushing rice containing specific amount of water and passing through fixed sieve. CONSTITUTION:Rice containing <=7wt.% water is roasted, cooled and crushed and passed through 30 mesh sieve to afford the aimed roasted powder. Used rice is well-milled rice of nonglutinous rice or glutinous rice, or gelatinized rice of said nonglutinous or glutinous rice, etc. As amount of water contained in rice is generally 14-16wt.%, the water causes generation of scorched part by attaching of rice on wall of roasting vessel and lower yield in roasting. For said reason, water content of used rice is necessarily set to <=7wt.%. Roasting is performed by using electric heat or gas, etc., and suitable temperature is 140-280 deg.C. Crushing is performed by high-speed mill or low-temperature crushing (using liquid nitrogen), etc. Next, crushed matter is treated with 30 mesh sieve to afford the aimed roasted powder.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing roasted rice powder. Roasted rice powder is useful as an additive to snack dough, various soups (Western-style soup, Chinese soup, Japanese-style soup, etc.), seasonings, and the like.

Conventional techniques To obtain roasted rice, for example, a Kasuri is made using baseboards, the cooled and solidified Kasuri is shaped into a rectangular shape using a cutting machine, and then dried to a moisture content of about 20%. The method of roasting rice flour in a roasting machine or kiln at about 2β5℃ for about 7 minutes to obtain agaric, and adding water to steamed rice flour, kneading it, and cutting out the dough to form a two-step process. Dry and moisture 1
Rice flour is dried to around 3%, left to stand at room temperature for 10 to 20 hours to homogenize the moisture, and then roasted to obtain rice crackers [Food Industry General Business, published by Korinsha, 1978]. A step of kneading with 20 to 50% by weight water in a mixer, a step of extruding the kneaded material into a thin string from the nozzle of an extractor and cutting it with a rotary blade plate to form granules, and a step of forming the pre-granules formed A process for producing roasted rice (a special method for making roasted rice) consisting of the steps of drying the product to a moisture content of 10 to 20% by weight, and then roasting the surface of the dried granules by passing them through a rotary sand roaster several times. A method of humidifying rice, passing it through a small gap under pressure, gelatinizing it by the frictional heat generated, and roasting the resulting pregelatinized product (Kokai No. 48-56842)
Japanese Unexamined Patent Publication No. 54-86661) is known.

Problems to be Solved by the Invention The conventional method involves adding water or humidification to rice, going through a complicated process, and then
This is a roasting method.

It is desired to obtain a roasted rice powder having a smooth mouthfeel and a strong roasted flavor by a simple method.

Means for Solving the Problems The present invention reduces the moisture content to 7 W/W% or less (hereinafter, % means If).
/11%) is roasted, cooled, crushed, and then passed through a 30-mesh sieve.

Examples of the rice used in the present invention include non-glutinous rice, polished glutinous rice, gelatinized rice, and the like. Since the moisture content of rice is generally 14 to 16%, the rice adheres to the wall of the roasting container during roasting, causing burnt and poor yield.

Therefore, it is necessary to keep the moisture content of the rice used at 7% or less. For this purpose, drying methods such as heating and hot air are used.

Roasting is done using electric heat, gas, etc., and the binary star is 140 to 28
0°C, preferably 160-230°C. The time it takes to reach temperature depends on the size of the roasting container, the amount of rice to be roasted, etc., but is usually 20 to 120 minutes.

Cooling is performed at room temperature after roasting. If necessary, air may be forcibly blown for cooling. If necessary, the cooled roasted rice is passed through an 8-mesh sieve to remove solids, char, etc. before pulverization.

Grinding is performed using a high-speed mill, low-temperature grinding (using liquid nitrogen), or the like. The pulverized product is then passed through a 30-mesh sieve to obtain the desired roasted powder.

Examples are shown below.

Example 1 Oil and fat (3% based on the raw material polished rice) were added in advance to a flat lid, and then heated. 100 parts by weight of polished rice (moisture content = 5%) was placed in this flat lid and roasted for 75 minutes until the temperature reached 180°C. Thereafter, the roasted product was taken out from the flat lid and cooled to room temperature. The cooled roasted product was pulverized in a high-speed mill (screen mesh 0.5 mm) and then processed through a 32-mesh sieve to obtain 85 parts by weight of roasted powder (moisture content: 9%).

The roasted powder had a smooth mouthfeel and a strong roasted flavor.

Example 2゜100 parts by weight of polished rice (
(moisture content = 5%) and heated at 90°C until it reaches a binary star temperature of 225℃.
Roast for a minute. Thereafter, the roasted product was taken out from the flat lid and cooled to room temperature. The cooled roasted product was pulverized with a high-speed mill (screen mesh xQ, 5 mm) and then treated with a 50 mesh sieve to obtain 82 parts by weight of roasted powder (moisture content = 1.7%).
I got it. The roasted powder had a smooth mouthfeel and a strong roasted flavor.

Example 3 120 parts by weight of α pregelatinized rice (moisture content = 13%) was dried by heating to obtain 108 parts by weight of α North America having a moisture content of 4.5%.

Place this in a roaster heated to 100℃, and heat to 175℃.
It was roasted for 40 minutes until it reached a temperature of . Thereafter, the roasted product was taken out of the roaster and cooled to room temperature. The cooled roasted product was passed through an 8 mesh sieve and then ground at a low temperature (using liquid nitrogen). Process the crushed material through an 80 mesh sieve,
95 parts by weight of roasted powder (moisture content = 1.5%) was obtained. The roasted powder had a smooth mouthfeel and a strong roasted flavor.

Effects of the Invention By the method of the present invention, roasted rice powder having a smooth mouthfeel and a strong roasted flavor can be obtained at low cost and in good yield.

Claims (1)

[Claims] A method for producing roasted rice powder, which comprises roasting, cooling, and pulverizing rice with a moisture content of 7 W/W% or less, and then passing the rice through a 30-mesh sieve.