JPH05123121A - Instant food and its production - Google Patents

Instant food and its production

Info

Publication number
JPH05123121A
JPH05123121A JP3291275A JP29127591A JPH05123121A JP H05123121 A JPH05123121 A JP H05123121A JP 3291275 A JP3291275 A JP 3291275A JP 29127591 A JP29127591 A JP 29127591A JP H05123121 A JPH05123121 A JP H05123121A
Authority
JP
Japan
Prior art keywords
parts
water
mannan
porridge
rice
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.)
Pending
Application number
JP3291275A
Other languages
Japanese (ja)
Inventor
Zenshi Yano
善嗣 矢野
Yuko Higashida
優子 東田
Yasuo Umehara
康夫 梅原
Masaaki Hamachi
正昭 浜地
Yataro Nunokawa
弥太郎 布川
Original Assignee
Oozeki Kk
大関株式会社
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 Oozeki Kk, 大関株式会社 filed Critical Oozeki Kk
Priority to JP3291275A priority Critical patent/JPH05123121A/en
Publication of JPH05123121A publication Critical patent/JPH05123121A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To obtain the title food having a meal feeling of gruel, porridge, etc., in a short time by compounding a granular material which is obtained by swelling a mixture of white sugar, a calcium compound, etc., with water with a twin screw extruder with other components. CONSTITUTION:100 (wt.%) parts white sugar is compounded and mixed with 0.2-4 parts calcium compound, 0.1-4 parts mannan and 0.5-4 parts delta-gluconic lactone to obtain a raw material mixture, which is swelled and formed to granules by adding water with a twin screw extruder. The objective food is obtained by drying the granules and, when needed, by compounding the dried material with other components.

Description

【発明の詳細な説明】Detailed Description of the Invention
【0001】[0001]
【産業上の利用分野】本発明は、白糠を主成分とし、二
軸型エクストルーダーで加工して得られる米様の粒状物
の乾燥品を配合した即席食品およびその製造法に関す
る。さらに詳しくは、本発明は、当該粒状物の乾燥品に
熱湯を注いで湯戻しするか、あるいは水を加えて加熱ま
たは電子レンジで処理することにより短時間で粥または
雑炊などの食品とすることのできる即席食品およびその
製造法に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant food containing white rice bran as a main component and a dry product of rice-like granules obtained by processing with a twin-screw extruder, and a method for producing the same. More specifically, the present invention, by pouring hot water into the dried product of the granules and returning it with hot water, or by adding water and heating or processing in a microwave oven, it can be made into food such as porridge or porridge in a short time. The present invention relates to an instant food that can be produced and a manufacturing method thereof.
【0002】[0002]
【従来の技術】現在市販されている粥や雑炊などの即席
食品は、一般に、米を原料として粥や雑炊を調理した
後、レトルト処理を施したり、フリーズドライ加工した
ものや、アルファ米などの加工米を使用したもので、こ
れを湯戻ししたり、水を加えて加熱して食用に供してい
る。
2. Description of the Related Art Immediate foods such as rice gruel and porridge that are currently on the market are generally prepared by cooking rice gruel or porridge with rice and then subjecting it to retort processing or freeze-drying, or alpha rice. It is made from processed rice, which is returned to hot water or heated with water and then served.
【0003】しかし、レトルト処理を施したものや、フ
リーズドライ加工したものは、食用時、米粒の形が一部
崩れて糊状になっていたり、あるいは米粒の形が全く残
存しておらず、必ずしも本来の粥や雑炊などと同等の食
感を与えるものではない。また、アルファ米などの加工
米を使用したものは、食用に適する柔らかさまで湯戻し
するのに20分以上を必要とする。
However, the retort-processed ones and the freeze-dried ones have a part of the rice grain shape which is broken into a paste when eaten, or the rice grain shape does not remain at all. It does not necessarily give the same texture as the original porridge or porridge. In addition, those using processed rice such as alpha rice require 20 minutes or more to reconstitute with hot water to a softness suitable for food.
【0004】[0004]
【発明が解決しようとする課題】このような事情に鑑
み、本発明者らは、湯戻しするか、あるいは水を加えて
加熱または電子レンジで処理することにより、例えば、
5分以内の短時間で食べられると共に、米粒状や球状な
どの粒形が保持され、本来の粥や雑炊などと同等の食感
を有する即席食品を得るべく、鋭意研究を重ねた。その
結果、意外にも、酒米製造の過程で得られる白糠を、カ
ルシウム化合物、グルコノデルタラクトンおよびマンナ
ンと併用し、水の存在下、二軸型エクストルーダーで加
工すると、湯戻しや、水を加えて調理することにより容
易に、保形性のよい粥や雑炊などの形態になる米様の粒
状物が得られることを見いだし、本発明を完成するに至
った。
In view of such circumstances, the inventors of the present invention have, for example, returned the product with hot water, or add water to heat it or treat it with a microwave oven.
In order to obtain an instant food that can be eaten in a short time within 5 minutes and retains the grain shape such as rice grain or spherical shape, and has a texture similar to that of the original rice porridge or porridge, we have conducted intensive research. As a result, surprisingly, when white rice bran obtained in the process of producing sake rice was used in combination with a calcium compound, glucono delta lactone and mannan, and processed with a twin-screw extruder in the presence of water, it was rehydrated and It was found that a rice-like granular material in the form of porridge or porridge with good shape retention can be easily obtained by adding and cooking the present invention, and completed the present invention.
【0005】[0005]
【課題を解決するための手段】本発明は、白糠、カルシ
ウム化合物、マンナンおよびグルコノデルタラクトンを
必須成分とする原料混合物を、水の存在下、二軸型エク
ストルーダーで加工して得られる粒状物の乾燥品を配合
したことを特徴とする即席食品を提供するものである。
また、本発明は、白糠、カルシウム化合物、マンナンお
よびグルコノデルタラクトンを混合し、得られた混合物
に水を加えながら二軸型エクストルーダーで膨化・成形
して粒状物を得、乾燥し、所望により、これを他の成分
を配合することを特徴とする即席食品の製造法も提供す
るものである。
DISCLOSURE OF THE INVENTION The present invention is a granular product obtained by processing a raw material mixture containing white rice bran, a calcium compound, mannan and glucono delta lactone as essential components in a twin-screw extruder in the presence of water. The present invention provides an instant food characterized by containing a dried product.
Further, the present invention is a mixture of white rice bran, a calcium compound, mannan and glucono delta lactone, and the resulting mixture is swelled / molded by a biaxial extruder while adding water to obtain granules, dried, and then dried. The present invention also provides a method for producing an instant food, which is characterized in that it is mixed with other components.
【0006】本発明で用いる白糠は、酒米の製造過程
で、精米率50〜90%の精米時に副産物として得られ
る米糠である。白糠は、従来から、米菓や糊の原料、糖
化原料などに幅広く利用されており、成分的には表1に
示すように精白米とほとんど変わらず、精白米の代替品
として充分に使用可能である。
[0006] Shiranuka used in the present invention is a rice bran obtained as a by-product during rice polishing with a rice polishing rate of 50 to 90% in the process of producing sake rice. Traditionally, white rice bran has been widely used as a raw material for rice crackers and pastes, saccharification raw material, etc. As shown in Table 1, its composition is almost the same as polished rice and can be used as a substitute for polished rice. Is.
【0007】[0007]
【表1】 [Table 1]
【0008】しかし、白糠は粉末状であり、従来、精白
米の代替品として利用された例は見当たらない。また、
白糠を米様の粒状物とするには、例えば、白糠にエクス
トルーダーで膨化処理を施す必要がある。ところが、単
に白糠をエクストルーダーで膨化しても、膨化の程度の
制御が困難であり、膨化が不均一になりやすい。また、
得られた粒状物は組織がもろく、粒形が崩れやすい。し
たがって、その乾燥品は湯戻しなどにより5分以内に食
べられる即席食品とはなるが、本来の粥や雑炊と同等の
食感を与えるものは得られない。
[0008] However, since the white rice bran is in a powder form, there has not been found any example that has conventionally been used as a substitute for polished rice. Also,
In order to make the rice bran-like granular material, it is necessary to subject the rice bran to an expansion treatment with an extruder. However, even if the white rice bran is simply expanded with an extruder, it is difficult to control the degree of expansion, and the expansion is likely to be uneven. Also,
The obtained granules have a fragile structure and the grain shape is easily broken. Therefore, the dried product becomes an instant food that can be eaten within 5 minutes by returning it to hot water or the like, but it is not possible to obtain a food product that has the same texture as the original porridge or porridge.
【0009】そこで、本発明においては、白糠と共に、
カルシウム化合物、マンナン、およびグルコノデルタラ
クトンを用いる。カルシウム化合物およびグルコノデル
タラクトンの使用により、膨化の程度を制御できる。ま
た、マンナンの使用により得られる粒状物の組織を強固
にできる。
Therefore, in the present invention, together with Shiranuka,
Calcium compounds, mannan, and glucono delta lactone are used. The degree of swelling can be controlled by using a calcium compound and glucono delta lactone. Further, the structure of the granular material obtained by using mannan can be strengthened.
【0010】用いるカルシウム化合物としては、例え
ば、卵殻カルシウム、牛骨カルシウムなどが挙げられ
る。これらは、単独あるいは2種以上を併用することが
でき、通常、カルシウムとして白糠100重量部に対し
て0.2〜4重量部の割合で用いられる。カルシウムの
添加により、白糠の膨化が進行しやすくなる。添加量が
0.2重量部を下回ると、膨化促進の効果が期待でき
ず、一方、4重量部を超えると、膨化が急激に進行する
ので好ましくない。
Examples of the calcium compound used include egg shell calcium and bovine bone calcium. These can be used alone or in combination of two or more, and are usually used as calcium in a ratio of 0.2 to 4 parts by weight relative to 100 parts by weight of white rice bran. The addition of calcium facilitates the expansion of white rice bran. If the amount added is less than 0.2 parts by weight, the effect of promoting swelling cannot be expected, while if it exceeds 4 parts by weight, swelling proceeds rapidly, which is not preferable.
【0011】グルコノデルタラクトンは、パンや洋菓子
の膨張剤としてよく使用されるもので、遅効性であるの
で、ガスの発生が急激に起こらず、徐々に細かい気泡を
発生する。これにより、エクストルーダーで加工する際
に、粒状物中に細かい気泡が含まれ、穏やかな膨化を行
うことができる。グルコノデルタラクトンは、通常、白
糠100重量部に対して0.5〜4重量部の割合で用い
られる。添加量が0.5重量部を下回ると、穏やかな膨
化を与える効果が期待できず、一方、4重量部を超える
と、ラクトン環の開裂により生成するグルコン酸の酸味
が感じられるので好ましくない。
Glucono-delta-lactone is often used as a swelling agent for bread and confectionery and has a slow-acting effect. Therefore, gas is not rapidly generated and fine bubbles are gradually generated. As a result, when processed with an extruder, the fine particles are included in the granular material, and gentle expansion can be performed. Gluconodelta lactone is usually used in a proportion of 0.5 to 4 parts by weight with respect to 100 parts by weight of white rice bran. If the amount added is less than 0.5 parts by weight, the effect of giving a gentle expansion cannot be expected, while if it exceeds 4 parts by weight, the sourness of gluconic acid produced by cleavage of the lactone ring is felt, which is not preferable.
【0012】マンナンとしては、例えば、コンニャクマ
ンナンが用いられる。マンナンは白糠100重量部に対
して0.1〜4重量部の割合で添加する。これにより、
湯戻ししても粒形が崩れない粒状物がえられる。マンナ
ンに代えて、小麦グルテン、リンゴファイバーなども検
討してみたが、粒形保持の効果は得られなかった。な
お、通常のマンナン粉末では、食べたときにマンナン粉
末が歯に当たり食感に問題があるので、粒径の小さいマ
ンナン微粉末を用いるのが好ましい。
As the mannan, for example, konjac mannan is used. Mannan is added in an amount of 0.1 to 4 parts by weight with respect to 100 parts by weight of Shiranuka. This allows
Granules are obtained that do not lose their shape even when rehydrated. We examined wheat gluten, apple fiber, etc. instead of mannan, but the effect of maintaining the grain shape was not obtained. It should be noted that with ordinary mannan powder, it is preferable to use mannan fine powder having a small particle size, because the mannan powder hits the teeth when eating and has a problem in texture.
【0013】本発明において用いる粒状物は、水の存在
下、エクストルーダーで加工し、例えば、粒径2〜10
mm程度の米粒ないしは球状に成形したものである。水
は、通常、前記の原料の混合物100重量部に対して1
0〜20重量部の割合で用いられ、エクストルーダー加
工の前に他の原料と混合しておいても、また、エクスト
ルーダー加工の間に、一定割合で他の原料と混合しても
よい。水は少なすぎると、膨化の程度が不足し、また、
多すぎると粒状物の保形性が低下する。
The granular material used in the present invention is processed by an extruder in the presence of water, and has a particle size of 2 to 10 for example.
It is shaped into rice grains or spheres of about mm. Water is usually 1 part by weight for 100 parts by weight of the mixture of the above-mentioned raw materials.
It is used in a proportion of 0 to 20 parts by weight, and may be mixed with other raw materials before the extruder processing, or may be mixed with other raw materials at a constant ratio during the extruder processing. If there is too little water, the degree of expansion will be insufficient, and
If the amount is too large, the shape retention of the granular material is deteriorated.
【0014】エクストルーダーとしては二軸型のものを
用いる。二軸型エクストルーダーとしては、公知のもの
が用いられる。
A biaxial type extruder is used. A well-known biaxial extruder is used.
【0015】かくして、本発明の即席食品を製造するに
は、前記の白糠、カルシウム化合物、マンナンおよびグ
ルコノデルタラクトンと、所望により、さらに、小麦
粉、小麦グルテン、寒天、大豆粉、大豆タンパクあるい
はリンゴファイバー等の天然食物繊維を混合して原料混
合物を調製し、要すれば、あらかじめ所定量の水を加
え、あるいは原料混合物に水を加えながら、所望の形状
のダイを装備した二軸型エクストルーダーにて、例え
ば、バレル温度50〜200℃、バレル通過時間0.1
〜5分で膨化させ、米粒状や球状などの粒形に押出成形
して粒状物とする。これを、常法、例えば、熱風乾燥機
により10〜100℃にて乾燥する。
Thus, in order to produce the instant food of the present invention, the above-mentioned white rice bran, calcium compound, mannan and gluconodeltalactone and, if desired, wheat flour, wheat gluten, agar, soybean flour, soybean protein or apple. A raw material mixture is prepared by mixing natural dietary fibers such as fibers, and if necessary, a predetermined amount of water is added in advance, or while adding water to the raw material mixture, a twin-screw extruder equipped with a die of a desired shape. At, for example, barrel temperature 50 to 200 ° C., barrel passage time 0.1
It is swelled in about 5 minutes and extruded into a granular shape such as rice granules or spheres to obtain granules. This is dried by a conventional method, for example, at 10 to 100 ° C. by a hot air dryer.
【0016】得られた粒状物の乾燥品に、所望により、
他の成分、例えば、従来公知の粉末状スープおよび乾燥
肉や乾燥野菜などの具を配合することにより本発明の即
席食品が得られる。粒状物の粒形、粉末状スープおよび
乾燥加工した具などを適宜選択することにより、例え
ば、即席粥や即席雑炊とすることができる。得られた即
席食品は湯戻し等により約5分以内に食用に供すること
ができる。
If desired, the resulting dried granular product may be
The instant food of the present invention can be obtained by adding other ingredients such as conventionally known powdered soup and ingredients such as dried meat and vegetables. By appropriately selecting the granular shape, powdery soup, dried processed ingredients, etc., for example, instant porridge or instant porridge can be prepared. The instant food thus obtained can be put to use within about 5 minutes by returning it to hot water or the like.
【0017】[0017]
【実施例】以下に、実施例を挙げて本発明をさらに詳し
く説明する。なお、特に断らない限り、「部」は重量部
を意味する。
EXAMPLES The present invention will be described in more detail below with reference to examples. Unless otherwise specified, "part" means part by weight.
【0018】実施例1 白糠95.5部、グルコノデルタラクトン3.0部、卵殻
カルシウム1.0部、マンナン微粉末0.5部を充分に攪
拌・混合した。この混合物を二軸型エクストルーダー
(幸和工業製、KEI45−25型)のフィーダーに投入
すると同時に、吸水口から定量ポンプで水を混合物10
0部に対して10〜20部の割合で供給した。バレルの
温度は60℃〜120℃に設定した。また、使用したダ
イの形状は円形であり、孔数は10穴、孔形は直径2.
5mmであった。ダイから連続的に排出されてくる押出物
をカッターで球状に切断し、15〜40℃にて風乾する
ことにより、米様の粒状物乾燥品を得た。
Example 1 95.5 parts of white rice bran, 3.0 parts of gluconodeltalactone, 1.0 part of egg shell calcium and 0.5 part of mannan fine powder were sufficiently stirred and mixed. Add this mixture to a twin-screw extruder
(KEI45-25 manufactured by Kowa Kogyo Co., Ltd.) At the same time, water is mixed with a metering pump from the water intake port to the mixture 10
It was supplied at a rate of 10 to 20 parts with respect to 0 parts. The barrel temperature was set to 60 ° C to 120 ° C. The die used had a circular shape with 10 holes and a hole shape with a diameter of 2.
It was 5 mm. The extrudate continuously discharged from the die was cut into a spherical shape with a cutter and air-dried at 15 to 40 ° C. to obtain a rice-like dried granular material.
【0019】このようにして得られた粒状物乾燥品に、
粉末状のチキン野菜スープおよび鳥肉や野菜などのフリ
ーズドライ加工物を加えることにより、即席雑炊を製造
した。この即席雑炊に適当量の水を加え、電子レンジで
4分間加熱して試食したところ、粒状物の粒形はそのま
ま残存しており、本来の雑炊と同等の食感を有してい
た。
The dried granular material thus obtained,
An instant porridge was produced by adding powdered chicken vegetable soup and freeze-dried processed products such as poultry and vegetables. When an appropriate amount of water was added to this instant porridge and the mixture was heated in a microwave oven for 4 minutes for tasting, the granular form of the granules remained as it was, and it had the same texture as the original porridge.
【0020】[0020]
【発明の効果】本発明によれば、白糠を用いることによ
り、熱湯を注いで湯戻しするか、あるいは水を加えて加
熱または電子レンジで処理することにより5分以内の短
時間で食べることができると共に、本来の粥や雑炊など
と同等の食感を有する即席食品が得られる。
EFFECTS OF THE INVENTION According to the present invention, by using white rice bran, it is possible to eat it in a short time within 5 minutes by pouring hot water and returning it, or by adding water and heating or treating in a microwave oven. At the same time, an instant food having a texture similar to that of original porridge or porridge can be obtained.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 布川 弥太郎 兵庫県芦屋市平田町2番7号 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yataro Nunokawa 2-7 Hirata-cho, Ashiya-shi, Hyogo

Claims (2)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 白糠、カルシウム化合物、マンナンおよ
    びグルコノデルタラクトンを必須成分とする原料混合物
    を、水の存在下、二軸型エクストルーダーで加工して得
    られる粒状物の乾燥品を配合したことを特徴とする即席
    食品。
    1. A dry product of granules obtained by processing a raw material mixture containing white rice bran, a calcium compound, mannan and glucono delta lactone as essential components in a twin-screw extruder in the presence of water. Instant food characterized by.
  2. 【請求項2】 白糠、カルシウム化合物、マンナンおよ
    びグルコノデルタラクトンを混合し、得られた混合物に
    水を加えながら二軸型エクストルーダーで膨化・成形し
    て粒状物を得、乾燥し、所望により、これを他の成分と
    配合することを特徴とする即席食品の製造法。
    2. A mixture of white rice bran, a calcium compound, mannan and glucono delta lactone, and the resulting mixture is swelled and molded with a twin-screw extruder while adding water to obtain granules, dried and, if desired, dried. , A method for producing an instant food, which comprises blending this with other ingredients.
JP3291275A 1991-11-07 1991-11-07 Instant food and its production Pending JPH05123121A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3291275A JPH05123121A (en) 1991-11-07 1991-11-07 Instant food and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3291275A JPH05123121A (en) 1991-11-07 1991-11-07 Instant food and its production

Publications (1)

Publication Number Publication Date
JPH05123121A true JPH05123121A (en) 1993-05-21

Family

ID=17766772

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3291275A Pending JPH05123121A (en) 1991-11-07 1991-11-07 Instant food and its production

Country Status (1)

Country Link
JP (1) JPH05123121A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001292730A (en) * 2000-04-14 2001-10-23 Fuji Enterprise:Kk Granular porous health food and use thereof
KR20020035363A (en) * 2000-11-06 2002-05-11 최태규 Twin screw extruder and producing method of swelled grain by using the same
JP2004024187A (en) * 2002-06-28 2004-01-29 Fukumori Pan Kenkyusho:Kk Food containing rice powder as main raw material and method for producing the same
JP2009297043A (en) * 2009-09-30 2009-12-24 Fuji Enterprise:Kk Health food in solidified state
JP4529152B1 (en) * 2009-08-05 2010-08-25 株式会社三養 Powdered granular functional food mainly composed of pearl barley and method for producing the same

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001292730A (en) * 2000-04-14 2001-10-23 Fuji Enterprise:Kk Granular porous health food and use thereof
KR20020035363A (en) * 2000-11-06 2002-05-11 최태규 Twin screw extruder and producing method of swelled grain by using the same
JP2004024187A (en) * 2002-06-28 2004-01-29 Fukumori Pan Kenkyusho:Kk Food containing rice powder as main raw material and method for producing the same
JP4529152B1 (en) * 2009-08-05 2010-08-25 株式会社三養 Powdered granular functional food mainly composed of pearl barley and method for producing the same
JP2011030560A (en) * 2009-08-05 2011-02-17 Sanyo:Kk Powdery granular functional foods mainly composed of adlay, and production method thereof
JP2009297043A (en) * 2009-09-30 2009-12-24 Fuji Enterprise:Kk Health food in solidified state

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