JPH0242462B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing shaped dried rice for microwave cooking. [Prior art] In recent years, pilaf, rice porridge, rice porridge, etc. using dried rice have been commercially available as instant rice foods packaged in containers for microwave cooking. Instant foods such as rice and curry rice are not seen. This is because the food in question uses single-grain dried rice, so even if ingredients and roux are placed on top of the dry rice in advance, water cannot be added and the food cooked in the microwave. For example, a major cause of this is that the intense boiling of water causes convection among the rice grains, causing ingredients and roux to sneak into the spaces between the rice grains, resulting in an appearance that looks like mixed rice by the time cooking is complete. [Problems to be Solved by the Present Invention] The present invention has been made to solve the above-mentioned problems in the conventional technology, and it is possible to produce good food in a short time by heating in a microwave oven after pouring water. The purpose of the present invention is to provide a method for producing molded dried rice for cooking in a microwave oven, which is compression-molded to the extent that the rice grains are compressed to the extent that the rice grains are not easily loosened by the boiling of water during cooking. do. [Means for solving the problems] The present invention involves soaking washed rice as necessary and then gelatinizing it, soaking the gelatinized rice in water or hot water, and then filling it into a molded container. This is a method for producing molded dried rice for microwave cooking, which is characterized by compression molding and then drying. The present invention will be explained in detail below. After washing the rice, it is gelatinized by a conventional method. The rice used in the present invention is usually polished rice. After washing, the rice can be soaked if necessary, but in that case, it is preferable to soak the rice in water for one hour or more. Also, for gelatinization, water is added to the rice so that the moisture content after gelatinization is 55 to 75%, and gas,
This is done by heating with electricity, steam, etc.
(Table 1) If you want softer restored rice,
Before this heating and gelatinization, the soaked rice is preheated by steaming for a short time or prefrozen. Next, the gelatinized rice is secondly immersed in water or hot water. The secondary soaking time varies depending on the temperature of the water or the moisture content of the rice after gelatinization, but it is preferably about 15 seconds to 20 minutes. The higher the temperature, the shorter the secondary immersion time. (Tables 1 and 2) It is also preferable to stir lightly during the secondary immersion. By this secondary soaking treatment, the gelatinized rice is sufficiently swollen and the starch on the surface of the rice grains is washed away, and dried rice that can be restored by heating in a microwave oven for about a few minutes can be obtained. That is, if the secondary immersion treatment is not performed, α
At the same time, the swelling of the spoiled rice is insufficient, and at the same time, the starch on the surface of the rice grains does not flow out, making it difficult to restore the rice. Moreover, if the secondary immersion treatment is excessive, the time required for the subsequent drying step becomes longer, which is not preferable. The starch washed away here is about 0.3% or more of the rice weight as eluted solids. The gelatinized rice that has been subjected to the secondary soaking treatment is drained and filled into a molding container, which is then compression molded. The degree of compression should be about 3 to 30%. Degree of compression = Apparent volume before compression - Apparent volume after compression / Apparent volume before compression In other words, if the degree of compression is more than 30%, the rice grains will strongly adhere to each other, which will not only cause poor recovery during cooking, but also cause the rice grains to Damage is noticeable. Also, the degree of compression is 3
% or less, the shape retention of the shaped dried rice after drying is poor. (Table 3) The compression-molded rice is dried by a conventional method such as hot air drying or microwave drying. Note that freezing treatment after compression molding is advantageous because the reconstituted rice becomes more plump and white. Furthermore, it is convenient to make several holes penetrating the compression-molded rice mass from the top and bottom so that the molded rice dries well. [Effects] As described above, the shaped dried rice obtained by the present invention has the following properties:
Cooking in a microwave oven after pouring water restores a good texture in a short time, and during cooking, the bound rice grains prevent ingredients and roux from penetrating between the rice grains due to boiling water. That is, if the shaped dried rice obtained by the present invention is placed in a container that can be heated in a microwave oven, dried ingredients, soup, solid roux, etc. are placed on top of the container, water is added, and the rice is cooked in a microwave oven. Unlike when using single-grain dry rice, the ingredients and roux do not get stuck between the rice grains and are placed on top of the cooked rice. Therefore, if the shaped dried rice obtained by the present invention is used, rice bowls such as oyakodon or gyudon that have never been available before,
Instant foods such as curry and rice packaged in containers for microwave cooking can be obtained. [Example] After washing 1 kg of Uruchi polished rice, it was soaked in water for 1 hour. Next, put 90g of soaked rice in a 9cm diameter container.
Add 90ml of water and boil to gelatinize. Add 150ml of water to this gelatinized rice, stir gently, and soak for 5 minutes. Next, after draining the water, it was placed in a molding container with a diameter of 9 cm and compression molded to a degree of compression of 5%. After making 5 holes (5 m/m) that penetrated the molded rice mass from above and below, it was frozen. Put it in the warehouse, 1
Freeze time. This frozen rice is dried with hot air at 80℃ to reduce the moisture content to 5%. Put 60 g of shaped dried rice thus obtained into a polypropylene cup with a diameter of 9 cm and a capacity of 300 c.c., and place 2 g of freeze-dried beef, 1 g of dried onion, 0.5 g of dried carrot, and 0.2 g of dried green onion on top of the dried rice. , then add 180c.c. of water and output.
After heating it in a 500W microwave for 5 minutes and steaming it for 5 minutes, a delicious gyudon was made.

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Claims (1)

[Claims] 1 After soaking the washed rice as necessary, α
A method for producing molded dried rice for microwave cooking, which comprises: soaking the gelatinized rice in water or hot water, filling it into a molding container, compressing it, and drying it.