JPH05192099A - Quickly cookable brown rice and its preparation - Google Patents

Abstract

PURPOSE:To prepare quickly cookable brown rice giving cooked rice having excellent appearance, taste and palatability by peeling and removing a part of bran layer of a raw brown rice from the whole surface of the rice, boiling the rice and roasting the product. CONSTITUTION:A part of the bran layer of a raw brown rice is peeled and removed over the whole surface of the rice. The processed rice is boiled and the surface is dried to separate the surface layer into simple starch granules. The brown rice having the surface layer separated into simple starch granules is roasted to form a number of pores in the rice while preventing the generation of surface crack. The roasted brown rice is quickly cooled to ordinary temperature.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to precooked brown rice and a method for producing the same.

[0002]

2. Description of the Related Art Brown rice is rich in nutrients and is a useful food compared to polished rice, but the embryonic milk part of brown rice is a tough (jelly) layer consisting of pericarp, seed coat, ectosperm and paste powder. ) The outer skin, that is, the bran layer, prevents water from penetrating into the endosperm part more than polished rice. Therefore, brown rice does not undergo alpha (α) conversion (= gelatinization) in cooked rice similar to polished rice. Therefore, it is usually difficult to cook rice by using a pressure cooker or cooking twice. There is.

Therefore, the rind of brown rice is lightly polished (Japanese Patent Laid-Open Nos. 2-69149 and 2-9351) and innumerable scratches are made (Japanese Patent Laid-Open No. 61-224947).
No. 63-173548), it has been proposed to make a hitting body collide (Japanese Patent Application Laid-Open No. 2-174643) to promote water absorption into the endosperm.

[0004]

However, although water absorption in the endosperm part is promoted by the above-mentioned method, it cannot be said to be "quick-cooked brown rice" that can be cooked in a time comparable to that of polished rice. Also, the rice must be soaked for a considerable period of time before being cooked (for example, JP-A-2-
9351 describes that it is left at 10 to 38 ° C. overnight to one day and night).

[0005] Furthermore, processed brown rice (puffed rice) that has been swelled 5 to 10 times in a confectionery form (= puff) is on the market. It elutes into so-called flower-blooming rice, or it is soft but has a rough surface due to deformation due to swelling, giving it a bad mouthfeel and no stickiness. This is almost the same also for steamed brown rice flakes that are pressed with a roller.

In view of these problems, it is a technical object of the present invention to provide fast-cooked brown rice which has a good appearance upon restoration (during rice cooking) and is excellent in taste and texture, and a method for producing the same.

[0007]

[Means for Solving the Problems] In order to solve the above problems, according to the present invention, a part of the bran layer of raw brown rice is peeled off and removed over the entire surface of the brown rice, and then steamed, and then the surface is removed. The rice is swollen without forming cracks in it to form a large number of pores inside, and cooked early to obtain brown rice.

[0008] In this method for producing pre-cooked brown rice, after peeling and removing a part of the bran layer of the raw rice brown rice over the entire surface of the brown rice, this is steamed, and the brown rice surface after steaming is dried to form single grains. Then, the brown rice that has been made into single grains is roasted without forming cracks on the surface to form a large number of pores inside, and the brown rice after roasting is rapidly cooled to room temperature. To do.

[0009]

Function: A part of the surface layer of brown rice is peeled and removed almost uniformly over the entire surface of the brown rice by a rice milling machine equipped with a stirring trochanter or a grinding trochanter. Usually, bran layer and germ are about 10 times of brown rice
If the raw material is ideal, the milled rice yield of milled rice from which all of the bran layer has been peeled off (hereinafter simply referred to as "yield") is around 90%.
In the present invention, milled rice having a yield of 90% is not included, but milled rice having a yield of more than 90% is desirable, and the yield is preferably 92 to 9.
It means 7%. The purpose of peeling off a part of the bran layer in this way is to facilitate water absorption inside the brown rice during steaming, while destroying the tissue like puffed rice during roasting in a later step. To inflate without.

Next, the brown rice from which a part of the bran layer has been peeled off and removed is steamed to make it 30 to 40% alpha. Brown rice that has been boiled is dried to remove moisture on the surface by blasting, etc., and then granulated. As a result, the brown rice that is no longer bound to each other is roasted with hot air at 190 to 300 ° C., and the water inside the brown rice is evaporated to form a large number of pores inside. At this time, not to mention the above-mentioned puff rice, it is important not to cause cracks on the brown rice surface,
For this reason, it is necessary that the bran layer of brown rice is uniformly exfoliated over the entire surface, and that the bran layer is singulated.

The brown rice, which has been heated to a very high temperature by roasting, is easily deteriorated and the surface layer is easily deformed, so that it is rapidly cooled to room temperature.

[0012]

The preferred embodiments of the present invention will be described below.

Raw material brown rice having a water content of 15% was milled by a single-pass friction type rice milling machine so that the yield would be 93%. Then, this brown rice was steamed for 12 minutes without being dipped to make it about 30 to 40% alpha. Next, moisture on the surface of the rice grain was removed by blast drying to form a single grain.

The ungrained brown rice has a water content of 17%,
Then, a rotary hot air roasting device (Japanese Patent Laid-Open No. 63-273).
(See 464, etc.), it was contacted with hot air at 230 ° C. for 40 seconds to expand the volume to about 1.5 times. As a result, a large number of pores were formed inside the brown rice without causing cracks on the surface of the brown rice, resulting in a so-called porous shape. Along with this, the alpha conversion was about 70 to 80%, and the water content was 12%. As described above, the moisture content of brown rice to be roasted is preferably 17 to 18%, and if the moisture content is too high (more than 20%), swelling proceeds excessively and becomes puffy, which is outside the scope of the present invention.

The brown rice that has been expanded is immediately spread on the net,
The rice temperature was cooled to room temperature or lower by cooling with suction air for 5 minutes. This prevents the inside of the brown rice from deteriorating and also prevents the surface layer from being deformed by heat and roughening during eating.

To 200 g of the fast-cooked brown rice thus obtained, 1.5 times the weight of water was added, and the rice was cooked without immersion.
The cooking time was about the same as that of milled rice, there was no collapse and the appearance was good. In addition, the hardness when crushing cooked rice with a texturometer is called "hardness", and the force when separating it from the crushed rice grain is "stickiness".
When the ratio of “stickiness” to “hardness” is defined as “balance”, “hardness” 6.82, “stickiness” 0.01, when the raw brown rice was cooked for 1 hour and then cooked by a conventional method,
In contrast to the “balance” of 0.001, the early-cooked brown rice in this example had “hardness” of 5.22, “tackiness” of 0.04, and “balance” of 0.008, which were good and bad textures. It was much better in "balance". By the way, commercially available processed brown rice has a "hardness" of 5.67, and both "stickiness" and "balance" are 0.

For the yields of polished rice of 95% and 97%, fast-cooked brown rice was produced in the same manner as above.
As a result, the yield of 95% was almost the same as that of 93%, but a tendency of surface cracking was observed in the case of 97%. Next, as a result of cooking rice in the same manner as above, 95% yield of rice polishing was similar in hardness and tenacity to those of 93%, but in the case of 97% yield, "stickiness" Was 0.03, and the “balance” was slightly lowered.

[0018]

As described above, according to the present invention, after peeling and removing a part of the bran layer of the raw brown rice over the entire surface of the brown rice, it is steamed and then roasted to obtain puffed rice. The fact that brown rice is not destroyed is that it grows without cracking the surface. As a result, many pores can be formed inside the brown rice, which is rich in water absorption, and the rice is cooked quickly without dipping it before cooking, and the texture does not collapse. Does not decrease. Further, by rapidly cooling after roasting, the taste is prevented from deteriorating and the surface layer of rice grains is prevented from being deformed by heat so that the mouthfeel at the time of eating is not deteriorated.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yayoi Kado 2-30 Saijo Nishihonmachi, Higashihiroshima City, Hiroshima Prefecture Satake Manufacturing Co., Ltd. (72) Inventor Miyoko Nishihara 2-30 Saijo Nishihonmachi, Higashihiroshima City, Hiroshima Prefecture No. Stock Company Satake Factory

Claims (2)

[Claims] 1. A part of the bran layer of the raw brown rice is peeled off and removed over the entire surface of the brown rice, and then steamed, and this is expanded without forming cracks on the surface to form a large number of pores inside. Early cooked brown rice. 2. A part of the bran layer of the raw brown rice is peeled off and removed over the entire surface of the brown rice, this is steamed, and the surface of the brown rice after steaming is dried to be granulated, and then granulated. Production of fast-cooked brown rice characterized by roasting the brown rice without cracks on the surface to form a large number of pores inside and rapidly cooling the brown rice after roasting to room temperature. Method.