JPH0438384B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing instant porridge, and more particularly to a method for producing instant porridge of good quality using a mixture of glutinous brown rice and glutinous polished rice as a raw material. As is well known, porridge has been commonly used since ancient times as a food that is easily digested, but in recent years, due to changes in dietary habits, instant porridge that is easy to prepare has come to be popular. Traditionally, the method for producing instant porridge is to wash polished rice, add water, let it stand for 30 minutes to 1 hour, and then boil it over low heat for 40 minutes to 1 hour.The resulting porridge is then thoroughly washed with water. Freeze drying method is used. However, in this conventional method, the boiling process to obtain porridge and the subsequent freeze-drying require a long time, and the manufacturing process requires labor and time, resulting in poor productivity and high costs. Furthermore, since the rice porridge is thoroughly washed with water, a considerable amount of nutrients are washed out, and when it is rehydrated with hot water at the time of eating, it is difficult for the hot water to penetrate into the core of the rice grains, making it difficult to form a uniform porridge. Ta. The present invention has been made in order to improve the drawbacks of the conventional technology, and uses a mixture of glutinous brown rice and glutinous polished rice as raw material, which has high nutritional value and is uniformly dispersed and dissolved when immersed in hot water to form a porridge. It is also intended to provide a method for producing a high-quality instant porridge that can be eaten as is as a snack food with a good texture. That is, the present invention involves adjusting the moisture content of a mixture of glutinous brown rice and glutinous polished white rice to 10 to 18% by weight, which contains 45% by weight or more of glutinous brown rice based on the total amount, and then preparing a single-screw type or double-screw type extract. This method consists of a method for producing instant porridge, which is characterized in that it is fed to a ruder, subjected to cooking treatment, and then dried at a temperature of 80°C or less. The present invention will be explained in detail below. As the raw material for the instant porridge production method of the present invention, a mixture of glutinous brown rice and glutinous polished rice is used. Any ordinary glutinous rice can be used as glutinous brown rice, and specifically, granular or powdered brown rice such as branded rice, standard rice, specified rice, etc. is used. Similarly, any ordinary polished rice may be used, and for example, granular or powdered grains or powders obtained by polishing brown rice such as brand rice, standard rice, and special rice are used. Incidentally, the granular material can be used as it is after washing the rice, but the powdered material is used after washing the granular material and then pulverizing or milling it into powder. In the production method of the present invention, a mixture of the above-mentioned glutinous brown rice and glutinous polished rice is fed as a raw material to an extruder, and the expanded molded product obtained by cooking is cut and molded to obtain an instant porridge. The mixing ratio of glutinous brown rice and glutinous polished rice as raw materials has a great influence on the dispersion solubility when dispersing and dissolving instant porridge, which is a puffed product obtained by feeding it into an extruder and kneading it, in hot water. This is an important factor in the invention, and in order to obtain a product with good dispersion solubility and palatability, brown rice containing 45% by weight or more, preferably 50% by weight or more of glutinous brown rice based on the total amount. It is desirable to use a mixture of porridge and milled rice; if it is less than 45% by weight, the non-dispersion solubility of the produced instant porridge will be 30.8 or more, and when dispersed in hot water, it will clump and become difficult to disperse and dissolve uniformly. In the present invention, non-dispersion solubility is a value indicating the degree of dispersion solubility of instant porridge. Specifically, 10 g of a sample that has been extruded with an extruder is placed in a beaker, and 200 ml of hot water at 75°C is added. After standing for 5 minutes, the sample was uniformly poured onto a 6-mesh sieve, and the weight of the sample remaining on the sieve after standing for 1 minute was expressed as the weight in g. Therefore, the smaller the non-dispersed solubility value, the finer the dispersion and dissolution in the hot water. Next, Table 1 shows an example of the relationship between the mixing ratio of glutinous brown rice and glutinous polished rice and the non-dispersed solubility when the extruded mixture of these is dispersed and dissolved in hot water.

【table】

[Table] As shown in Table 1, when only glutinous brown rice is used without adding glutinous polished rice, the aroma of brown rice is strong, but by mixing and using glutinous polished rice if necessary, the flavor becomes milder. In addition, the non-dispersion solubility of milled white rice alone is as high as 58.4, resulting in large clumps that are difficult to disperse and dissolve uniformly in hot water at 75°C. Similarly, when 40 parts of glutinous brown rice is mixed with 60 parts of glutinous polished rice, the non-dispersion solubility is 30.8, and the dispersion solubility in hot water at 75°C as an instant porridge is poor. On the other hand, 55 parts of glutinous polished rice and 55 parts of glutinous brown rice
When 45 parts are mixed, the non-dispersed solubility is 22.5, which is good not only in dispersion solubility in hot water but also in terms of palatability. Therefore, it is recognized that an instant porridge with good dispersibility and palatability can be obtained by incorporating 45% by weight or more of brown rice porridge based on the total weight. In addition, Table 2 shows an example in which the relationship between the mixing ratio of glutinous brown rice and glutinous polished rice and the non-dispersed solubility was determined using various varieties of glutinous rice in the same manner as in Table 1.

【table】

[Table] Refers to specific rice shells of each quality group that were not graded as standard rice.
As glutinous rice, both polished rice and brown rice graded as branded rice, standard rice, and specified rice can be used. It can be seen that the dispersion solubility is significantly improved by blending 45% by weight or more.
In addition, only glutinous brown rice may be used as the raw material of the present invention, and if only glutinous brown rice is used, the aroma of brown rice will be strong, but if mixed with glutinous polished white rice, the flavor will be milder and suitable. It is. In the present invention, the preferred moisture content of the mixture of glutinous brown rice and glutinous polished rice differs depending on whether the extruder used is a single-screw type or a twin-screw type, but in any case, it is adjusted within the range of 10 to 18% by weight. . A single-screw or two-screw extruder can be used as the extruder for the tucking process in the present invention, and in the single-screw extruder, a mixture of raw brown rice and polished rice is processed in the form of granules. It is preferable to adjust the moisture content to 10 to 14% by weight by adding water or dehydration by drying, etc. If the moisture content exceeds 14% by weight, the cooking process will not be carried out sufficiently, and the product will be dissolved and dispersed in hot water. If it is less than 10% by weight, the mixed powder that enters between the screw and the outer casing part will be scorched by frictional heat, resulting in a product with significantly poor dissolution and dispersibility and flavor. On the other hand, in a twin-screw extruder, the raw material, a mixture of glutinous brown rice and glutinous polished rice, is in the form of a powder, and the moisture content is adjusted to about 12 to 18% by weight by adding water or dehydrating it by drying. If the amount exceeds 18% by weight, the tucking process will not be performed sufficiently and there will be parts in the product that are not dissolved and dispersed in the hot water, and if it is less than 12% by weight, there will be a gap between the screw and the outer casing. The mixed powder that enters the product becomes scorched due to frictional heat, external dielectric heating, etc., resulting in a product with significantly poor dissolution and dispersibility and flavor, which is undesirable. In addition, in the case of performing the packing process using a biaxial extruder, it is preferable to provide a heating device such as an external dielectric heating device around the barrel portion to heat the supplied raw material. In the method of the present invention, a mixture of glutinous brown rice and glutinous polished rice blended in a specific ratio as described above is fed to the extruder after or while adjusting the moisture content, and the mixture is pushed forward under pressure by a screw device. After being subjected to a cutting process, that is, gelatinized and melted by heating and pressurizing, it is expanded and molded when it is discharged from the die section at the tip. In this way, the expanded molded product discharged from the die of the extruder is cut into appropriate lengths to obtain instant porridge as a product. It can be expanded into any shape such as a plate, a rod, or a sphere. The instant rice porridge product obtained as described above can be easily dispersed and dissolved when placed in hot water to make a homogeneous rice porridge, and the molded product can be cut into lengths similar to those of ordinary snacks. Then, the product can be eaten as a snack without being dispersed and dissolved in hot water. Next, other embodiments of the present invention will be described. This method is similar to the above method, with 45%
A mixture of glutinous brown rice and glutinous polished rice containing glutinous brown rice in an amount of % or more by weight is fed to an extruder and subjected to a packing treatment, and then the expanded molded product is cut into appropriate shapes and dimensions, and dried at a temperature of 80°C or less. It is something. In this method, the puffed molded product is cut and molded into appropriate shapes and dimensions after being subjected to the baking process, and then dried at a temperature of 80°C or lower to reduce the moisture content, which results in a more favorable texture when serving as a snack confectionery. In addition to being a product, it can also be made into an instant porridge with good dispersibility and solubility in hot water. On the other hand, if the drying temperature exceeds 80°C, the dispersion and solubility of the product when it is added to hot water will be markedly reduced, resulting in a serious defect in the instant porridge without becoming gruel-like. In addition, the drying method may be a normal drying method, and either direct or indirect heating method can be used.
Drying with hot air is particularly preferred. As explained above, since the method of the present invention uses a mixture of glutinous brown rice and glutinous polished white rice as raw materials, it has higher nutritional value than the conventional instant porridge made only of glutinous polished rice. It has the advantage that it has good dispersion and solubility when immersed in hot water through a simple cooking process, and that an instant porridge that can be used as a snack can be provided very easily. Next, the present invention will be explained in more detail based on Examples and Comparative Examples. Example 1 50 parts of Sasanishiki's polished rice (granular) and 50 parts of Sasanishiki's brown rice (granular) were mixed and washed, then water was added to adjust the water content to 12.5% by weight, and the mixture was molded into a Collet-type single-screw type. A fixed amount of rice was added to the extruder, and a continuous plate-shaped puffed rice product was obtained from the die section. 5 cm of the continuous plate-shaped puffed rice product
When the rice porridge was cut and formed into a size of 5 cm and then immersed in hot water at 75°C, it was uniformly dispersed and dissolved throughout the hot water within 3 minutes, resulting in a rice porridge with a non-dispersed solubility of 20 and a good flavor. Example 2 50 parts of polished rice flour of special rice A and brown rice flour of special rice
A fixed amount of the mixed powder obtained by mixing 50 parts with a rotary pot was added to a two-screw extruder manufactured by Clos Loire, and water was added while adjusting the water content with a water pump to make the water content 17.0% by weight. The barrel is heated with an external dielectric heating device installed around the barrel so that the temperature of the die part is 160℃ to 180℃, and the die part is punched at an internal pressure of 80 to 120Kg/cm ² to produce rod-shaped glutinous brown rice and glutinous specified rice mixed puffed products. I got it. When the mixed puffed products of brown rice and specific rice were immersed in hot water at 75°C, they were uniformly dispersed and dissolved within 3 minutes, resulting in a rice porridge with a non-dispersed solubility of 7.7 and a good flavor. Example 3 80 parts of brown rice flour of standard rice and 20 parts of polished rice flour of standard rice
The brown rice flour and polished rice flour mixture of the glutinous standard rice were treated in the same manner as in Example 2, and the water content of the mixed flour was adjusted to 15% by weight using a water pump. When the puffed product of the brown rice and polished rice mixture obtained by adding water to make % of the standard rice and extruding it with an extruder was dissolved and dispersed in hot water at 75℃, it was uniformly dispersed within 3 minutes. The rice porridge was dissolved and had a non-dispersed solubility of 15.6 and a good flavor. Example 4 Mixed rice flour from Kasa brand Nipponbare, which was prepared by adding 50 parts of Kasa Nipponbare's brown rice flour to 50 parts of Kasa brand rice Nipponbare's polished rice flour, was treated in the same manner as in Example 2, while adjusting with a water pump. Add water to adjust the moisture content of the mixed rice flour.
Nipponbare's brown rice flour and polished rice flour mixed puffed product, which was adjusted to 17.5% by weight and then processed with an extruder, was dried on a net conveyor at an air temperature of 80°C to reduce the moisture content to 3.
The product obtained by drying to just under 30% by weight has a good texture when eaten as is or as a snack, and when the product was dispersed and dissolved in hot water at 75°C, it was dispersed and dissolved within 3 minutes. The resulting rice porridge had a non-dispersed solubility of 20.0 and a good flavor. Comparative Example 1 100 parts of milled standard rice flour was added with water in the same manner as in Example 2 while adjusting the moisture content of the milled rice flour to 17% by weight using a water pump, and then fed to an extruder and subjected to the chucking process. A standard rice milled rice flour puffed product was obtained. This one has a non-dispersed solubility of 58.4 and 75
I tried to disperse and dissolve it in hot water at ℃, but the dispersion and solubility were poor and it did not become like rice porridge. Comparative Example 2 Koshihikari polished rice flour and brown rice flour mixed powder were mixed by adding and mixing 50 parts of polished rice flour of Koshihikari brand rice and 50 parts of brown rice flour of Koshihikari brand rice, and the water content of the mixed flour was reduced in the same manner as in Example 2. Water is added while adjusting the content to 17% by weight, and the expanded product obtained by feeding it to an extruder and being subjected to a shoeing process is placed on a net conveyor and exposed to hot air at a temperature of 120°C to reduce the moisture content to 3.
It was dried to just under % by weight. An attempt was made to disperse and dissolve this puffed and dried product of polished rice flour and brown rice flour mixed with Koshihikari rice flour in hot water at 75°C, but it was hardly dispersed and dissolved and did not become rice porridge-like.

Claims (1)

[Claims] 1. A mixture of glutinous brown rice and glutinous polished rice containing 45% by weight or more of glutinous brown rice based on the total amount, with a moisture content of 10 to 10%.
1. A method for producing instant porridge, which comprises adjusting the content to 18% by weight, supplying it to a single-screw type or twin-screw type extruder, subjecting it to a cooking process, and then drying it at a temperature of 80°C or lower.