JPH0269150A - Production of instant unpolished rice food - Google Patents

Abstract

PURPOSE:To obtain at low cost, with a simple system, an unpolished rice food of good taste as well as readiness to be eaten by steaming unhulled rice having been incorporated with water and then hydro-extracted, followed by drying and then hulling. CONSTITUTION:Unhulled rice is washed with water to remove the impurities contained, and the resultant cleaned rice is then immersed in water to incorporate the rice with water. Thence, the resulting unhulled rice is hydro-extracted and put into a steaming cage where it is steamed. After steaming, the product is dried in a drying machine until the moisture content of the product reaches 14-15wt.%. The resultant unhulled rice is then threshed in a thresher, thus obtaining the objective instant processed unpolished rice. By the above-mentioned process, unpolished rice can be processed so as to be ready to be eaten in terms of taste. And because of being retained in a unhulled state to the final process, the objective processed unpolished rice food of high nutritive value can be obtained. Furthermore, this food has such an instant nature as to be able to be served by simply pouring hot water and is also good in preservability, therefore being applicable as emergency and/or portable rations.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing an instant brown rice food that can be eaten immediately by pouring boiling water over the brown rice.

[Prior Art] In general, brown rice is richer in fat, ground fat, minerals, and vitamins B1 and B2 than white rice because there is no loss of nutrients due to polishing.

In addition, in recent years, research has been conducted on the ability of brown rice, which contains a large amount of magnesium, to suppress the occurrence of colon cancer, and a brown rice diet is in demand for health reasons.

Traditionally, when brown rice was eaten, it was cooked in a pressure cooker because cooking it in the same way as white rice would not make it soft.

[Problem to be solved by the invention] Even with such conventional technology, it is possible to eat brown rice, but because a pressure cooker is used, it is not possible to eat it easily at home. In addition, there is a problem in that vitamin B etc. are largely destroyed due to cooking at high temperatures.

Another problem is that even food cooked to that pressure has a watery taste and is not eaten very often.

The present invention has been made in view of the problems of the conventional technology, and its purpose is to produce brown rice food that is easy to eat and has good taste at a low cost using simple equipment. Furthermore, the aim is to provide a technology for efficient manufacturing.

[Means for Solving the Problems] In order to achieve the above object, the method for producing an instant brown rice food according to the present invention includes soaking rice in water to make it hydrated, then draining the rice, steaming the rice, and soaking the rice in water. It is characterized by threshing after drying the rice.

In addition, the method for producing instant brown rice food according to the present invention includes crushing the rice grains in water to absorb moisture, draining the water, roasting and heating the rice grains, and drying and threshing the treated rice grains. This is a characteristic feature.

In the above configuration, the water content can be changed depending on the production area of the brown rice, the storage period, etc. In this case, the heat treatment can be made under a constant condition.

Furthermore, in the above configuration, when the temperature of the water to be quenched can be changed (for example, heated), it is possible to adjust the time during which the quenching water is immersed in water.

Further, in the above configuration, threshing can be performed after the moisture content of brown rice is reduced to 14 to 15% by drying.

In this case, the grains can be threshed relatively easily and can be easily stored.

Furthermore, in the above structure, drying for threshing can be performed by natural drying under the sun, forced drying using a dryer, baking, or a combination thereof.

In this case, brown rice can be dried at a low cost and the desired moisture content can be easily obtained.

Furthermore, in the above configuration, threshing can be performed multiple times.

In this case, the grain can be threshed more efficiently and reliably, and can also be threshed even when drying is insufficient (the brown rice has a high moisture content).

[Function] Since the process of the present invention, that is, manufacturing, is started in the state of massaging, it is easy to store it until the process starts.

In other words, if the rice is not threshed, it can be easily stored for about one year, and special storage equipment and inventory management are not required. Moisture is added to facilitate heat treatment, steaming makes it edible if there is no chaff, and drying makes it easier to thresh and improves preservability.

Then, by steaming it to make it edible, like other instant foods, the threshed brown rice can be easily eaten by pouring boiling water over it, boiling it a little, or steaming it.

Furthermore, since the brown rice remains in the form of rice until the final process, nutrients such as vitamins are less destroyed and the flavor of the brown rice can be preserved.

Furthermore, by baking the steamed rice, wateriness is removed and flavor such as aroma is improved. [Example] To explain the first example of the present invention, Japanese brown rice rice is washed with water. After removing impurities, it was placed in water at about 15°C and left for 3 days.

So, I took out the hydrated rice, drained it, put it in a steamer basket, and steamed it until it could be crushed with my fingers.
After that, the rice is roasted and heated until the surface is slightly charred, as if it were in an unglazed earthenware pot, and then dried in a dryer to a moisture content of about 14.5%. Instant brown rice was obtained by threshing.

In order to judge the taste of this instant brown rice, we decided to compare it with brown rice that has been pressure-cooked using the traditional method.

That is, 10 people ate the above-mentioned instant brown rice with boiling water and pressure-cooked rice without seasoning, and judged based on their taste.

Table 1 It was also judged to be good.

Next, to explain the second example of the present invention, foreign brown rice was soaked in running tap water for 4 days to remove impurities and to make it hydrated.

The rice was then steamed and heat treated, then roasted over low heat until the surface was slightly charred and dried, and then threshed twice using a regular threshing machine to obtain instant brown rice.

Then, a taste test was conducted in the same manner as in the above example.

Table 2 As shown in Table 1, the instant brown rice of the present invention was moderately softer and chewier than the conventional pressure-cooked rice, and the taste and taste were as shown in Table 2. , the instant brown rice of the present invention had better results in terms of taste.

Furthermore, to explain the third embodiment of the present invention, steamed rice grains made in the same manner as in the first embodiment are dried in a dryer, and the rice grains dried to a moisture content of about 15% are threshed. I got instant brown rice.

Then, after seasoning this with a light salty taste, a taste test was conducted by comparing it with a pressure cooker product seasoned under the same conditions as in the above example.

Table 3 As shown in Table 3, the results were worse than those steamed and then baked, but better in terms of taste than the conventional product cooked in a repulsive oven.

It should be noted that the present invention is not limited to the above embodiments, and for example, threshed brown rice may be seasoned or vegetables, meat, etc. may be added to it, or it may be placed in disposable containers or vacuum packaged for each meal. etc. are also optional.

In addition, the brown rice may be of course glutinous or sticky, and may optionally be vacuum-dried or powdered after threshing.

[Effects of the Invention] As described above, the present invention can make brown rice more palatable to eat, and can provide an easy-to-eat brown rice meal at a low cost.

In addition, since the grain is still in the final stage, it is possible to provide a highly nutritious brown rice meal using simple equipment, and the grain used as a raw material can be easily stored, making production management efficient and easy.

Furthermore, it has the property of being ready-to-eat and can be eaten simply by pouring hot water over it, and has a good shelf life, so it can be used as an emergency food or a portable food.

Representative Patent Attorney Yukura Ki

Claims (1)

[Scope of Claims] 1. A method for producing an instant brown rice food, which comprises soaking rice in water to absorb water, draining the water, steaming the rice, drying the steamed rice, and then threshing the rice. 2. A method for producing an instant brown rice food, which comprises soaking rice in water to absorb water, draining the water, steaming the rice, then baking and heat-treating the rice, and drying and threshing the treated rice.