JPH02215356A - Preparation of roasted powder or rice - Google Patents

Preparation of roasted powder or rice

Info

Publication number
JPH02215356A
JPH02215356A JP1034481A JP3448189A JPH02215356A JP H02215356 A JPH02215356 A JP H02215356A JP 1034481 A JP1034481 A JP 1034481A JP 3448189 A JP3448189 A JP 3448189A JP H02215356 A JPH02215356 A JP H02215356A
Authority
JP
Japan
Prior art keywords
rice
roasted
roasting
water
powder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP1034481A
Other languages
Japanese (ja)
Other versions
JP2778723B2 (en
Inventor
Atsushi Takakuwa
高桑 篤
Tsutomu Komatsu
小松 勉
Hideki Matsuo
松尾 英毅
Shigenori Miyamoto
宮本 茂徳
Naohide Kawabuchi
川淵 直秀
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Priority to JP1034481A priority Critical patent/JP2778723B2/en
Publication of JPH02215356A publication Critical patent/JPH02215356A/en
Application granted granted Critical
Publication of JP2778723B2 publication Critical patent/JP2778723B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

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

【発明の詳細な説明】 産業上の利用分野 本発明は米の焙焼粉末の製造法に関する。米の焙焼粉末
はスナック生地、各種スープ類(洋風スープ、中華スー
プ、和風スープ等)、調味料等への添加物として有用で
ある。
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.

従来の技術 米を焙焼したものを得る方法としては、例えば幅木を用
いて絣をつくり、冷却固結化した絣を切削機を短冊型な
どに成形し、水分20%くらいに乾燥したものを炒り機
または運行窯で、約2β5℃で7分程度焙炒する方法で
あられを得ること、又梗米粉に水を加えて蒸し、これを
混捏し練り出した生地を型抜きし、2段階乾燥で水分1
3%前後にまで乾燥し、これを室温で10〜20時間ね
かせて水分を均質化したのち焙炒する方法でせんべいを
得ること〔食品工業総合事業、光琳社発行く昭和54年
)〕、米粉を混和機内で20〜50重量%の水で混練す
る工程と、混練物を抽出機のノズルから細紐状に押出す
と共に回転刃板で切断して粒状に形成する工程と、形成
された前粒状物を水分の含有量10〜20重量%までに
乾燥する工程と、次いで乾燥された粒状物を回転砂煎機
に数回通すことによってその表面を焙焼する工程からな
る煎り米の製法(特開昭48−56842号公報)、米
を加湿し、加圧下小空隙に通して発生する摩擦熱により
アルファ化し、得られたアルファ化物を焙焼する方法(
特開昭54−86661号公報)等が知られている。
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.

発明が解決しようとする課題 従来の方法は米に加水又は加湿し複雑な工程を経た後、
焙焼する方法である。
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.

簡単な方法により、なめらかな口中感を持ち、かつ強い
焙焼風味を有する米の焙焼粉末を得ることが求められて
いる。
It is desired to obtain a roasted rice powder having a smooth mouthfeel and a strong roasted flavor by a simple method.

課題を解決するための手段 本発明は水分含量を7 W/W%以下(以下、%はIf
/11%を意味する)にした米を焙焼、冷却、粉砕した
後、30メツシユの篩を通過させることを特徴とする米
の焙焼粉末の製造法に関する。
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.

本発明に用いる米としては、うるち米、もち米の精白米
、そのα化米等があげられる。米に含まれる水分量は一
般に14〜16%であるので、焙焼時に米が焙焼容器壁
に付着し、コゲが発生し、収率が悪くなる原因になる。
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.

よって用いる米の水分量を7%以下にしておくことが必
要である。その為の乾燥方法としては加熱、熱風等の乾
燥方法が用いられる。
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.

焙焼は電熱、ガス等を用いて行い、連星は140〜28
0 ℃、好ましくは160〜230℃である。達温まで
にかかる時間は焙焼容器の大きさ、焙焼する米の量等に
もよるが通常は20〜120分間である。
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.

冷却は焙焼後、室温で行う。必要に応じて強制的に空気
を送風して冷却してもよい。冷却した焙焼米を粉砕の前
に必要であれば8メツシユの篩にかけて固形物、炭化物
等を除去する。
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.

粉砕は高速ミル、低温粉砕(液体窒素使用)等を用いて
行う。ついで、粉砕物を30メツシユの篩で処理して目
的の焙焼粉末を得る。
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.

以下に実施例を示す。Examples are shown below.

実施例1゜ 平蓋に予じめ油脂(原料の精白米に対して3%)を添加
した後、加熱した。この平蓋に精白米100重量部(水
分量=5%)を入れ、180℃の連星になるまで75分
間焙焼した。その後、焙焼物を平蓋から取り出し、室温
迄冷却した。該冷却した焙焼物を高速ミル(スクリーン
メツシュ0.5mm)で粉砕した後、32メツシユの篩
で処理し、焙焼粉末85重量部(水分量:1ト9%)を
得た。
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%).

該焙焼粉末はなめらかな口中感を持ち、かつ強い焙焼風
味を有していた。
The roasted powder had a smooth mouthfeel and a strong roasted flavor.

実施例2゜ 実施例1と同様に処理した平蓋に精白米100重量部(
水分量=5%)を入れ、225℃の連星になるまで90
分間焙焼した。その後、焙焼物を平蓋から取り出し、室
温迄冷却した。該冷却した焙焼物を高速ミル(スクリー
ンメッシxQ、5mm)で粉砕した後、50メツシユの
篩で処理し、焙焼粉末82重量部(水分量=1.7%)
を得た。該焙焼粉末はなめらかな口中感を持ち、かつ強
い焙焼風味を有していた。
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.

実施例3゜ α化米120重量部(水分量=13%)を加熱乾燥して
水分量4.5%のα北米108重量部得た。
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%.

これを100℃に加熱したロースタ−に入れ、175℃
の達温になる迄40分間焙焼した。その後、焙焼物をロ
ースタ−から取り出し、室温まで冷却した。該冷却した
焙焼物を8メツシニの篩で処理した後、低温粉砕く液体
窒素使用)した。粉砕物を80メツシユの篩で処理し、
焙焼粉末95重量部く水分量=1.5%)を得た。該焙
焼粉末はなめらかな口中感を持ち、かつ強い焙焼風味を
有していた。
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.

発明の効果 本発明方法によりなめらかな口中感を持ち、かつ強い焙
焼風味を有する米の焙焼粉末を安価に収率よく得ること
ができる。
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)

【特許請求の範囲】[Claims] 水分含量を7W/W%以下にした米を焙焼、冷却、粉砕
した後、30メッシュの篩を通過させることを特徴とす
る米の焙焼粉末の製造法。
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.
JP1034481A 1989-02-14 1989-02-14 Production method of roasted rice powder Expired - Lifetime JP2778723B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1034481A JP2778723B2 (en) 1989-02-14 1989-02-14 Production method of roasted rice powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1034481A JP2778723B2 (en) 1989-02-14 1989-02-14 Production method of roasted rice powder

Publications (2)

Publication Number Publication Date
JPH02215356A true JPH02215356A (en) 1990-08-28
JP2778723B2 JP2778723B2 (en) 1998-07-23

Family

ID=12415442

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1034481A Expired - Lifetime JP2778723B2 (en) 1989-02-14 1989-02-14 Production method of roasted rice powder

Country Status (1)

Country Link
JP (1) JP2778723B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008271914A (en) * 2007-05-02 2008-11-13 Masaharu Sugihara Coffee drink substitute and soy sauce substitute using rice as raw material
JP2013063033A (en) * 2011-09-16 2013-04-11 Kirin Beverage Corp Packaged beverage using roasted corn powder, and method for producing the same

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5462342A (en) * 1977-10-27 1979-05-19 Hakubakumai Kk Production of gelatinized rice flour

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5462342A (en) * 1977-10-27 1979-05-19 Hakubakumai Kk Production of gelatinized rice flour

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008271914A (en) * 2007-05-02 2008-11-13 Masaharu Sugihara Coffee drink substitute and soy sauce substitute using rice as raw material
JP4590426B2 (en) * 2007-05-02 2010-12-01 正治 杉原 Method for producing coffee beverage substitute and soy sauce substitute using rice as raw material
JP2013063033A (en) * 2011-09-16 2013-04-11 Kirin Beverage Corp Packaged beverage using roasted corn powder, and method for producing the same

Also Published As

Publication number Publication date
JP2778723B2 (en) 1998-07-23

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