JPH05192102A - Production of labor-saving rice - Google Patents

Abstract

PURPOSE:To improve long-term shaft life, taste and texture of rice by gelatinizing rice grains dipped in water or seasoning liquid, controlling water content, adjusting water content under pressure, then carrying out specific treatment and subjecting the treated rice to puffing treatment. CONSTITUTION:Rice grains are immersed in water or seasoning liquid to gelatinize rice grains and water content of the gelatinized rice grains is controlled to 25-35%. Then the gelatinized rice grains is pressed by passing the rice grains through rolls having 0.1-1mm roll space to adjust the water content to 8-25% and pregelatinized starch and/or hydrolyzate of starch having <=30 D. E.(dextrose equivalent) is sprayed around the rice grains to coat the rice grains with 0.01-5wt.% pregelatinized starch and/or hydrolyzate of starch and then the treated rice grains are subjected to puffing treatment with hot air heated at 160-450 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is labor-saving rice, and in particular, it can be restored and eaten in an extremely short time only by adding hot water, and its taste and texture are equal to or better than those of cooked rice. The present invention relates to labor-saving rice excellent in long-term storage property and a method for producing the rice.

[0002]

2. Description of the Related Art Conventionally, research and development of so-called "labor-saving rice" such as instant rice, instant porridge and instant porridge has been conducted and it has been offered to the market. There were many difficulties in terms.

For example, Japanese Patent Publication No. 46-21770 discloses a method for producing porridge. The labor-saving rice produced by the method is at most restored to the shape of a rice grain, and the quality of cooked rice It is far from the texture, and the method for producing labor-saving rice disclosed in Japanese Examined Patent Publication No. 46-34730 requires two steaming steps and heating for 3 minutes. Also, in other technologies, cooking in pots, pans, etc.
Alternatively, even in the type of pouring hot water, it is necessary to hold for 10 minutes or more after pouring hot water, and the degree of restoration of each rice grain is different, and there is a problem in its uniformity.

In order to solve these problems, the inventors of the present invention have already disclosed in Japanese Patent Publication No. 52-46298 that the treatment can be performed at a temperature relatively lower than the conventional expansion temperature, and that hot water is added and held for several minutes. We proposed a method for producing cooked rice and labor-saving rice with a similar taste and texture.

In this method, (1) the step of immersing the rice grains in water, (2) the step of gelatinizing the rice grains after the immersion, (3) the water content of the alpha-modified rice grains to 25-35% Adjusting step, (4) 1st
The step of pressing the rice grains after the secondary moisture adjustment, (5) the step of adjusting the secondary moisture content of the rice grains after the pressing treatment to 8 to 25%, and (6) the rice grains after the secondary moisture adjustment. About 160-4
This is a labor-saving rice manufacturing method that includes a step of expanding with hot air at 50 ° C.

[0006]

[Problems to be Solved by the Invention] The above-described method for producing labor-saving rice can provide labor-saving rice having the same taste and texture as cooked rice after restoration simply by pouring hot water and holding for a few minutes. ,
In addition, it is a labor-saving rice production method that is extremely excellent in workability during production, yield, storability, and the like.

However, as shown in FIG. 1, the labor-saving rice obtained by this method has a relatively low water content of reconstituted rice in the allowable range of texture after cooking, which is about 49 to 52%, and therefore the cooked rice is cooked. It was necessary to adjust the hot water immersion time (time from the start of pouring to the end of hot water removal) to be shorter.

On the other hand, the restored rice thus obtained has a unique elastic texture similar to that of "rubber" (so-called "rubber" texture), and the surface of the rice grain There was a feeling of lack of tenacity. Further, due to the fact that the dipping time cannot be taken long, a relatively long steaming time of at least about 5 minutes was required until the water was sufficiently infiltrated into the central portion of the rice grain and was uniformly restored.

Further, if the hot water immersion time is prolonged, the range of suitable water content is exceeded, and as a result, the "rice grains" themselves become too soft and the rice grain surface becomes sticky, so-called watery, far from cooked rice. It becomes a texture and cannot endure eating.

In view of the above problems of the prior art, the present invention has the following: (1) The permissible range of the texture of the reconstituted rice in terms of the water content is relatively higher than that of reconstituted rice, which is higher than that of conventional reconstituted rice. Close to water content. Therefore, compared to the conventional product, the hot water immersion time is about 15 to 30 seconds longer, but the time required for steaming is reduced by about 2 minutes compared to the conventional product, and the total cooking time can be greatly reduced. (2) Longer immersion time in hot water than conventional products eliminates the "rubber" texture of conventional products, and (3) Immersion time in hot water compared to conventional products An object of the present invention is to provide labor-saving rice that can impart stickiness to the surface of rice grains even if it is long and is comparable in taste and texture to the original cooked rice.

[0011]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems and objects of the prior art,
The gist of it is a labor-saving rice manufacturing method,
The following steps: (1) soaking rice grains in water or seasoning liquid, (2) making gelatinized rice grains after soaking, (3) water content of α-rice grains to 25-35% Next step of adjusting water content,
(4) Step of pressing the rice grain after the primary moisture adjustment, (5)
The step of adjusting the water content of the rice grain after pressing to a secondary moisture content of 8 to 25%, (6) The rice grain after the secondary moisture adjustment is about 160 to 45
In the method for producing labor-saving rice, which comprises a step of expanding with hot air at 0 ° C., after the gelatinizing step of the step (2), the step (6)
A method for producing labor-saving rice, comprising a step of coating the surface of rice grains with pregelatinized starch and / or a hydrolyzed starch before the expansion step of the step.

Further, the labor-saving rice of the present invention is a labor-saving rice characterized in that the surface of the rice grain is coated with pregelatinized starch and / or starch hydrolyzate.

First, as the raw material rice used in the present invention, domestic rice, foreign rice, etc. can be widely used regardless of the kind and quality of the rice. Then, after washing these raw rice with water, it is immersed in water or a seasoning liquid, and a surfactant such as glycerin fatty acid ester or sugar ester, or edible oil / fat or talc is mixed, and it is gelatinized by steaming or cooking rice. Note that the addition of this surfactant or edible oil / fat causes the rice grains to adhere to each other in the gelatinization step such as steaming or cooking rice, and during the subsequent pressing step, the rice grain mass adheres to the roll. It is added in a small amount for the purpose of preventing it from being lost. Further, the gelatinization treatment may be carried out as long as the core of the rice grains is sufficiently gelatinized, and the method thereof may be ordinary steaming such as cooked rice or pressure steaming.

Next, the pregelatinized rice grains are basically
As disclosed in Japanese Examined Patent Publication No. 52-46298, after the first water content adjustment, a pressing treatment is performed and then a puffing treatment step is performed to produce labor-saving rice.
At any stage of the water content adjusting step after the pregelatinization treatment step and before the expansion treatment step, the pregelatinized starch and / or the starch hydrolyzate are coated.

As a result, as shown in FIG. 2, the immersion time in hot water is longer than that of the conventional product, and the allowable range of texture is about 53 to 57%, which is higher than that of the conventional product. However, as a result, the rubbery texture is almost eliminated and the surface of the rice grain is also given a stickiness, which makes it a labor-saving rice with a texture and texture similar to the original cooked rice.

According to the present invention, the labor-saving rice can be immersed in hot water for about 15 to 30 seconds longer than before, so that the amount of heat for restoration is increased, the central portion of the rice grain can be rapidly converted into α, and the steaming time is also reduced. It takes about 3 minutes, which is about 2 minutes shorter than before.

Further, since the surface of the labor-saving rice obtained by the present invention is coated with starchy substance, the starchy substance on the surface sufficiently absorbs water by immersion in hot water to form a pasty film,
It is considered that the formation of this coating imparts a stickiness to the surface of the rice grain and gives a texture similar to that of cooked rice.

Specifically, this starch coating treatment includes α
The modified starch and / or starch hydrolyzate is sprayed directly on the surface of the rice grain as an aqueous solution, or the powdered gelatinized starch and / or starch hydrolyzate is sprayed on the surface of the rice grain with water or a low concentration paste solution. Add to coat rice grain surface.

In the case of direct spraying, the aqueous solution may be at room temperature, but the temperature may be appropriately adjusted and sprayed according to the concentration and viscosity of the spray liquid.

Also, in the case of coating the surface of rice grains with pregelatinized starch or the like, the surface of rice grains may be coated while appropriately setting the spray amount of water or a low concentration paste solution. The paste solution used in the present invention is a low-concentration solution such as a starch hydrolyzate or a thickener,
What is necessary is that powder such as modified starch is easily attached.

As described above, the addition can be carried out at any stage of the water content adjusting step after the α-forming step and before the expansion step, but from the viewpoint of workability and the like, the pressing step is performed. It is preferably added later.

The pregelatinized starch used in the present invention includes starch rice, potato starch and the like as raw materials, tapioca,
Other pregelatinized starches such as waxy corn starch can also be used, but are not particularly limited, but if the viscosity is too low, the amount of sprayed as an aqueous solution increases and the workability deteriorates, so a raw material with a high amylopectin content is used. preferable.

As the starch hydrolyzate, a raw material having a high viscosity and a high amylopectin content, such as potato starch or waxy corn starch, is used for the same reason as the above-mentioned pregelatinized starch, and preferably dextrose. It is preferable to use a hydrolyzate adjusted to an equivalent amount of DE30 or less.

The reason is that, when the one hydrolyzed to DE30 or more is used, the labor-saving rice produced is sweet and the viscosity of the rice grain itself is reduced, so that the labor-saving rice with the expected taste and texture cannot be obtained. The amount of addition depends on the type of starch and the coating method, but is preferable for rice grains.
0.01-5% weight is suitable.

[0025] The reason is that if it is less than 0.01%, the taste and texture of rice due to the starch coating cannot be maintained, while it is 5%.
If the above is the case, the rice grains will be bound to each other, resulting in poor workability in the moisture adjustment process, pressing process, etc., and a large amount of bound rice and uneven swelling, resulting in many losses. Because it will be.

On the other hand, the pregelatinized rice grains are subjected to a first moisture adjusting step, for example, ventilation at 20 to 100 ° C., and the moisture content of the rice grains is adjusted to 25 to 35%, and then pressed. At this time, the method of adjusting the water content is by ventilation or the like.

Further, the rice grains that have been subjected to this primary water content adjusting step are then subjected to a pressing step. As the pressing method, a method of forcing through the roll gap or a pressing method using a metal plate, It is possible to adopt a non-directional pressing method of rice grains by a rice polishing machine, a pressing machine, or a crushing machine.
When pressing with a roll, if steamed rice grains are directly passed between metal rolls, the rice grains will adhere to each other or will stick to the rolls, so it is desirable to pre-dry to 35% or less. That is, if it is 35% or more, it is necessary to lower the surface temperature of the rice grain to some extent, while if it is dried to 25% or less, the rice grain becomes hard,
This is because crushing occurs when pressing, and considering these, it is appropriate that the moisture content of rice grains is 25 to 35%.

Further, the pressing degree can be adjusted by the degree of the gap that strongly penetrates between the rolls, but when pressed excessively, the rice grain structure is excessively destroyed, and as a result, the resilience restoring force is lost and the rice grain shape is restored. However, if the degree of pressing is too small, there is no pressing effect, so the adjustment of the roll gap is important. Generally, when the water content is high, the roll gap is made large, and conversely, when the water content is low, the roll gap is made small. As a result of various experiments, it has been found that it is desirable to set the roll gap to about 0.1 mm to 1.0 mm.

In this pressing process, regardless of the roll pressing or the non-directional pressing by the rice milling machine, in the expansion process of the next process, a portion of the internal structure for facilitating expansion by hot air without evaporation of water. The purpose is to destroy or "shift". That is, when forced through the roll gap, alpha-modified rice with adjusted water content, i.e., rice grains having appropriate plasticity and elasticity, when pressed, its rice grain structure is compressed and spreads to the left and right, resulting in graininess. However, when it is forced through with an appropriate roll gap, it is restored to almost the same shape as before pressing. This is based on the same principle as that when the water content of rice is adjusted appropriately, it will be in an elastic state just like that of rubber, and even if the rubber is forcedly passed through a roll having a narrow gap, it is immediately restored. Therefore, during pressing, a part of the internal structure of the rice grain is destroyed or misaligned, so that a large number of small particles are formed inside the rice grain. Therefore, it is considered that a multi-grain body is formed inside the rice grain while keeping the shape of the rice grain, and is easily expanded by the hot air. In addition, as described above, the tissue is not completely destroyed, and the tissue is simply compressed to cause a shift in the tissue, which is in the state of a multiparticulate body, so that when pouring hot water at the time of eating, sufficient water content is not obtained. In addition, it is considered that the particles are restored to perfect grain by rapid penetration.

The rice grains that have been subjected to this pressing treatment step are subjected to a second water content adjustment, for example, a water content of 8 to 25% before the expansion treatment step.

Finally, the rice grain whose second moisture content has been adjusted is
Finally, a swelling process is performed to save rice, but this swelling process is generally performed with hot air, microwaves, etc. within a range of hot air temperatures of 160 ° C to about 450 ° C. However, this may be appropriately selected depending on the amount of hot air blown, the amount of pressed rice, the water content, and the like.

[0032]

[Operation / Effect] The labor-saving rice obtained by the method of the present invention is
As shown in FIG. 2, the hot water immersion time is longer than that of the conventional product, and the acceptable texture range is about 53 to 57 as the moisture content of the restored rice.
%, Which is higher than before, but as a result, the rubbery texture is almost eliminated, and the surface of the rice grain is given a stickiness, resulting in labor-saving rice with a texture and texture similar to the original cooked rice.

That is, according to the method of the present invention, the labor-saving rice can be immersed in hot water for about 15 to 30 seconds longer than before.
The amount of heat required for restoration increases and the α
And can be steamed for about 3 minutes, which is about the same as before.
It can be shortened by 2 minutes.

Further, since the surface of the labor-saving rice obtained by the method of the present invention is coated with the starchy substance, the starchy substance on the surface sufficiently absorbs the water by immersion in hot water to form a pasty film. It is considered that the film formation imparts a stickiness to the surface of the rice grain and gives a texture similar to that of cooked rice.

Therefore, due to the economical efficiency as energy-saving foods such as saving fuel and labor, and the consumability that the desired varieties can be freely made anytime and anywhere as long as there is boiling water, emergency food for business, leisure, household, etc. It is extremely versatile.

Depending on the intended use, this labor-saving rice may be, for example, Ochazuke, porridge, pilaf, curry rice,
Put powdered soup according to chicken rice, etc., and a mixture of dried ingredients such as vegetables, eggs, meats in a container, add boiling water, cook for 3 minutes after boiling. A versatile, labor-saving rice food similar to rice can be obtained.

Further, even when aiming at white rice, chestnut rice, etc., simply put a dried mixture of chestnuts etc. in a container, add hot water, remove the hot water and hold for about 3 minutes. , You can get fluffy delicious white rice and chestnut rice that are the same as cooked rice.

[0038]

Example 1 Coating with starch hydrolyzate (spraying with an aqueous solution
Mist) Wash 1.0 g of polished white rice with water, soak it in water for 1 hour,
The water was drained, 3.0 g of sugar ester was added and mixed, and this was steamed for 10 minutes at a vapor pressure of 0.8 kg / cm ² gauge pressure. After steaming, the product was treated with hot air at 80 ° C for 8 minutes to adjust the water content to 27%, and then passed through a 0.2 mm roll gap. Then, a 20% by weight potato starch hydrolyzate (DE4-5) aqueous solution was sprayed on rice with a 1% by weight spray and then mixed to coat the surface of the rice grain. Next, treat with hot air at 80 ° C for 20 minutes to remove moisture.
%, And then treated with hot air at 240 ° C. for 25 seconds for expansion to obtain labor-saving rice with an apparent specific gravity of 0.25 g / ml.

Comparative Example 1 Characteristic Comparison with Conventional Labor-Saving Rice 1 On the other hand, as conventional labor-saving rice, it was prepared in Example 1 without starch treatment. In other words, after washing 1.0 kg of polished white rice with water, soak it in water for 1 hour and drain it to remove sugar ester.
3.0 g was added and mixed, and this was cooked at a vapor pressure of 0.8 kg / cm ² for 10 minutes. After steaming, the product was treated with hot air at 80 ° C for 8 minutes to adjust the water content to 27%, and then passed through a 0.2 mm roll gap. Next, it was treated with hot air at 80 ° C for 25 minutes to adjust the water content to 15%, and then treated with hot air at 240 ° C for 25 seconds to be swelled to obtain labor-saving rice with an apparent specific gravity of 0.25 g / ml.

100 g of the labor-saving rice obtained in each of Example 1 and Comparative Example 1 was placed in a styrofoam container having a volume of 540 ml and reconstituted under the conditions of immersion time and steaming time shown in Table 1.

In order to compare the characteristics of the labor-saving rice of the present invention thus restored and the conventional labor-saving rice, the clearance
With a texturometer at 0.1 mm and 1.0 V, the hardness,
The adhesion was measured for each. The results are shown in the table below
Shown in 1.

[0042]

[Table 1]

In the table, TU represents a texturometer unit, and as for hardness, the larger the numerical value, the harder the hardness, and with respect to the adhesiveness, the larger the numerical value, the stronger the surface stickiness.

As is clear from Table 1, the labor-saving rice obtained by the present invention is softer than the conventional labor-saving rice,
Also, the surface has a large tenacity and elasticity (so-called rubber feeling).
It can be seen that is also decreasing.

In order to further clarify this result, a sensory test was conducted by 10 panelists on the labor-saving rice of the present invention restored as described above and the conventional labor-saving rice. However,
The following five-point method was used.

Rating: 5-very good, 4-somewhat delicious, 2-somewhat bad, 3-normal, 1-very bad.

The results are shown in Table 2 below.

[0048]

[Table 2]

As is clear from the results shown in Table 2, the labor-saving rice of the present invention has a significantly improved texture compared to the conventional labor-saving rice. Further, in this case, the toughness and gloss were imparted, the conventional rubbery texture was eliminated, and it was comparable to cooked rice.

Example 2 Coating with pregelatinized starch (using powder
After cooking 1.0 kg of polished white rice, add monoglyceride 4
After adding g, the mixture was treated with hot air at 80 ° C for 8 minutes to adjust the water content to 26%, and then passed through a 0.2 mm roll gap. Then, it was treated again with hot air at 80 ° C. for 25 minutes to adjust the water content to 14%. To this, an aqueous solution of 5% by weight of waxy cornstarch hydrolyzate, which is pasty, is sprayed onto the rice grain at 0.5%.
After spraying the powder by weight, 2% by weight of pregelatinized waxy corn powder was added to the rice and mixed to coat the surface of the rice grain. After that, it was treated with hot air at 240 ° C for 25 seconds to be expanded, and labor-saving rice with an apparent specific gravity of 0.25 g / ml was obtained.

When the obtained labor-saving rice was reconstituted under the conditions of soaking for 65 seconds and steaming for 3 minutes, the stickiness and luster were imparted, and the conventional spongy texture was eliminated. It was no better than rice.

[Brief description of drawings]

FIG. 1 is a graph showing a restored state of labor-saving rice according to the present invention.

FIG. 2 is a graph showing a restored state of conventional labor-saving rice.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kenichi Hashimoto 4-1, 1-1 Nishinakajima, Yodogawa-ku, Osaka-shi, Nissin Foods Co., Ltd. (72) Kazuhiko Ueda Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka 4-1-1 Nissin Foods Co., Ltd.

Claims (5)

[Claims] 1. A method for producing labor-saving rice, which comprises the following steps: (1) a step of immersing rice grains in water or a seasoning solution, (2) a step of gelatinizing the rice grains after immersion, (3) Step (1) to adjust the water content of α-grains to 25-35%
The step of pressing the rice grain after the secondary moisture adjustment, (5) the step of adjusting the secondary moisture content of the rice grain after the pressing treatment to 8 to 25%, (6) the rice grain after the secondary moisture adjustment In the method for producing labor-saving rice, which comprises a step of expanding with hot air at 160 to 450 ° C., after the gelatinizing step of the step (2) and before the expanding step of the step (6), the gelatinized starch and / or Alternatively, a method for producing labor-saving rice, comprising a step of coating the surface of rice grains with a starch hydrolyzate. 2. The labor-saving rice according to claim 1, wherein the coating treatment step is performed after the pressing treatment step of the step (4) and before the expansion treatment step of the step (6). Manufacturing method. 3. The method for producing labor-saving rice according to claim 1 or 2, wherein the coating treatment is performed by spraying an aqueous solution of the pregelatinized starch and / or starch hydrolyzate on rice grains. .. 4. The coating treatment is performed by spraying water or a paste solution onto rice grains and then adding the powder of the pregelatinized starch and / or the starch hydrolyzate to the rice grains. 1. The method for producing labor-saving rice according to 1 or 2. 5. Labor-saving rice, characterized in that the surface of the rice grain is coated with pregelatinized starch and / or starch hydrolyzate.