JPH04252150A - Production of instant grains - Google Patents

Abstract

PURPOSE:To produce an instant grain or its processed product having a good recovering property, a good texture and an appearance after recovered. CONSTITUTION:An alpha grain or a processed product thereof is once dried so as to give a water content of <=20%, preferably <=5%, and subsequently adjusted to give an Aw of 0.5-0.95.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing instant grains which can be rehydrated extremely quickly in hot water, have a good appearance, flavor and texture after being reconstituted, and have excellent storage stability.

0002

BACKGROUND OF THE INVENTION The production of instant grains such as instant noodles, potatoes, noodles, and beans has been widely practiced. The method for producing instant grains is to soak polished rice in water, cook it at 100°C, cool it to 70-80°C, and then dry it in a band dryer or fluidized bed dryer. 80
Dry rapidly in hot air at ~120°C to reduce the moisture content to 5% or less. In the case of potatoes, for example, sweet potatoes are steamed, peeled, sliced, and laid out on a gridiron to dry naturally in the sun. For noodles, wheat flour, starch, buckwheat flour,
After adding water to salt etc., kneading it, extruding it, cutting it, steaming it, shaping it, drying it, cooling it and packaging it into a product. For beans, for example, the product is obtained by soaking soybeans in water, steaming them, and then drying them overnight in a hot air dryer. However, even with this method, there are drawbacks such as a lack of water absorption during pouring and restoration, that is, instantaneous properties, and the texture, appearance, etc. after restoration cannot be said to be excellent.

0003

[Problems to be Solved by the Invention] The present invention solves the problems of the conventional instant grains mentioned above, namely, poor water absorption, lack of instant ability, and insufficient texture, appearance, etc. after reconstitution. The purpose of the present invention is to solve the above problems and obtain instant grains that have good restorability and good texture, appearance, etc. after restoring.

0004

[Means for Solving the Problems] As a result of various studies aimed at solving the drawbacks of instant grains prepared by conventional methods, the present inventors have found that after pregelatinizing the starch of grains, they are By drying it to below 5% and then adjusting the humidity to Aw0.5-0.95 in a constant temperature and humidity chamber, it will recover in a short time after pouring hot water, producing instant grains with excellent appearance and taste. The present invention was completed based on the knowledge that the present invention can be obtained.

[0005] The grains used in the present invention are not particularly concerned with their origin, type or quality; for example, grains such as millet, millet, etc.
Cereals such as oats, oats, millet, wheat, rice buckwheat, corn, pearl barley, millet, sorghum, rye, starch, potatoes such as yam, konjac, sweet potato, taro, potato, starch, yam yam, etc. In addition, instant noodles, instant Chinese noodles, instant Japanese-style noodles, instant European-style noodles, snack noodles, Harusame, rice noodles, etc., or soybeans, peas, azuki beans,
Legumes such as kidney beans are also included in the target grains of the present invention.

[0006] The drying method involves drying instant grains such as grains, potatoes, mixed grains, shaped noodles, and beans that have been pregelatinized to a moisture content of 20% or less, preferably 5% or less.

[0007] The equipment used for drying may be a conventional drying method such as a hot air dryer, a fluidized fluid dryer, a vacuum freeze dryer, or a deep-fried drying method. Furthermore, microwave drying and far infrared drying methods may be used in combination or alone. You can also do it.

[0008] The pregelatinization method may be any conventional method and is not particularly limited.

[0009] The method of humidity control is to dry the above-mentioned grains, potatoes, noodles, beans, and other grains that have been dried to a moisture content of 5% or less in a constant temperature and humidity chamber to maintain an Aw of 0.5 to 0.95, preferably 0.6. ~
Adjust the humidity to 0.8.

[0010] The temperature during humidity control is such that grains, potatoes,
The temperature may be any temperature that does not cause browning of noodles, beans, etc., and preferably within the range of 10°C to 90°C, so that instant grains with even better flavor can be obtained.

[0011]

Effects of the Invention The instant grains of the present invention obtained by the method described above have better resiliency than ordinary instant grains by once drying and then controlling the humidity. Therefore, the instant grains of the present invention, such as instant noodles, are placed in a container, boiled water is added, the lid is placed on the container, and the container is left for several minutes, or the container is filled with water and then cooked in a microwave oven for several minutes. Alternatively, the instant beans can be easily restored by placing them in a bowl, soaking them in water, and allowing them to stand for one hour. The instant grains obtained by reconstitution have a taste that is equivalent to that of commonly eaten grains, potatoes, noodles, beans, etc., and are free from the defects that conventional instant grains have, such as appearance. This eliminates the bad taste and bad taste.

0012

[Example 1] Wheat flour is used as the main ingredient, water, salt, or a noodle quality improver is added to it to make noodles, the noodles are pregelatinized by steaming, and then dried by oil treatment or other methods. After cooling, the instant noodles are kept at a constant temperature. Place in a humidifier, 25℃, equilibrium moisture 80
% overnight, and the humidity was adjusted. Next, sample 7
Put 5g in a Styrofoam container and add 300mL of boiling water.
After adding, the instant noodles were rehydrated in hot water for 3 minutes with a lid on, and then the instant noodles were taken out and the taste and appearance of the reconstituted instant noodles were immediately evaluated by a sensory test (n=5). Instant noodles without humidity control were used as a control for the sensory test. The results are shown in Table 1.

[0013]

[Table 1]

[0014]

[Example 2] 100 g of azuki beans were soaked in 2 L of water for 3 hours, and then boiled for 1 hour to sufficiently gelatinize the beans. Next, the red beans were dried overnight in a hot air dryer. after that,
50 g of dried red beans were placed in a constant temperature and humidity chamber and left overnight at 25° C. and an equilibrium moisture content of 80% to adjust the humidity. Next, put 10g of the sample into a Styrofoam container and add 30g of boiling water.
After adding 0 mL of the mixture and reconstituted with hot water for 3 minutes with a lid on, the reconstituted azuki beans were taken out, and immediately thereafter, the taste and appearance of the reconstituted azuki beans were evaluated by a sensory test (n=5). As a control for the sensory test, dried adzuki beans that had not been humidified were rehydrated in the same way. The results are shown in Table 2.

[0015]

[Table 2]

Claims (2)

[Claims] Claim 1: After drying pregelatinized grains or processed grains to a moisture content of 20% or less, preferably 5% or less, the humidity is adjusted to have an Aw of 0.5 to 0.95. A method for producing instant grains characterized by: Claim 2: The grains or processed grains are processed wheat foods,
2. The manufacturing method according to claim 1, wherein the product is buckwheat, a potato, a processed potato food, a legume, or a millet.