JPH06335356A - Quickly cookable rice and its production - Google Patents

Abstract

PURPOSE:To obtain a quickly cookable rice having excellent reconstitution property and good taste and palatability. CONSTITUTION:Rice grains are immersed in water, boiled under pressure and expanded by releasing to atmospheric pressure. The expanded grains are boiled under normal pressure, CO2 gas is adsorbed to the grains and the product is dried with hot air.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to precooked rice and a method for producing the same.

[0002]

2. Description of the Related Art Rice that can be cooked in a time much faster than the time required for normal rice cooking, for example, about 1/2, is called precooked rice. This type of rice has traditionally been rice (white rice rice). ) Is known to be dried rice (desired) or dried rice (karei), which has excellent storability, but due to relatively slow dehydration, it is a full-fledged alpha (α). The degree of gelatinization (= gelatinization) is low, the restoration property with water or hot water (reconstitution with hot water) is poor, and the taste and texture are poor.

[0003]

[Problems to be Solved by the Invention] Therefore, the gelatinized rice grains are formed into flakes or puffs.
By improving the water absorption by forming
We have tried to shorten the restoration time (improvement), but it was not enough because it was boiled down, had no stickiness, or had a bad texture like chewing gum. Therefore, the early-cooked rice currently on the market covers the above-mentioned drawbacks, and therefore, although there is a cooked rice or seasoned rice mixed with ingredients, the taste and
No fast-cooked rice that has only a good texture has appeared. In view of the above problems, the present invention is excellent in improvisation, and
It is a technical object to provide fast-cooked rice having a good appearance and texture and texture upon restoration and a method for producing the same.

[0004]

[Means for Solving the Problems] Fast-cooked rice obtained by dipping rice grains, steaming under pressure, releasing under atmospheric pressure to expand, and steaming the expanded rice grains under atmospheric pressure.

Fast-cooked rice obtained by dipping rice grains under pressure and steaming, releasing under atmospheric pressure to swell, and steaming the swollen rice grains under atmospheric pressure and then rapidly cooling.

It is obtained by soaking rice grains under pressure, steaming them under pressure, releasing them under atmospheric pressure for expansion, steaming the expanded rice grains under atmospheric pressure, adsorbing CO ₂ gas, and drying with hot air. Cooked rice.

After dipping the rice grains under pressure and steaming, the rice grains are released under atmospheric pressure to be expanded, and the expanded rice grains are steamed under atmospheric pressure to absorb CO ₂ gas and then dried with hot air before roasting. Precooked rice obtained by roasting.

The rice grains are dipped and steamed under pressure, and then released under atmospheric pressure to swell, and the swollen rice grains are steamed under normal pressure.

The rice grains are dipped and steamed under pressure, then released under atmospheric pressure to be expanded, and the expanded rice grains are steamed under normal pressure and then rapidly cooled.

The rice grains are soaked and steamed under pressure, then released under atmospheric pressure to swell, and the steamed rice grains are steamed under normal pressure, CO ₂ gas is adsorbed, and dried with hot air. .

After soaking the rice grains and steaming them under pressure, they are released under atmospheric pressure to swell, and the steamed rice grains are steamed under atmospheric pressure, CO ₂ gas is adsorbed, and then dried with hot air before roasting. To roast.

[0012]

[Function] After soaking the rice grains in water, they are made into alpha by pressure steaming, and the pressurized rice grains are released under atmospheric pressure to swell,
The puffed rice grains are steamed under normal pressure. When rice grains are steamed under pressure, the stickiness of the cooked rice is increased, and the rice grains are released under atmospheric pressure to expand and improve the water absorption during cooking. In addition, although rice rice becomes a little hard only by steaming the rice grains under pressure to expand, the rice grains can be softened by steaming the rice grains expanded under pressure steaming under atmospheric pressure. The fast-cooked rice thus obtained does not need to be dipped because it is quickly supplied with water to the inner cavity, and can be restored in a short time by heating with rice or the like.

The rice grains are soaked in water and converted into alpha by pressure steaming, and the pressurized rice grains are released under atmospheric pressure to swell, and the swollen rice grains are steamed at normal pressure and then rapidly cooled. To wrap. When this packaged rice is heated, it can be made into sticky and soft rice.

The rice grains are soaked in water and converted into alpha by steaming under pressure, the pressurized rice grains are released under atmospheric pressure to swell, and the swollen rice grains are steamed under normal pressure and then CO ₂ gas is adsorbed. After that, dry with hot air. When CO ₂ gas is adsorbed on the rice grains, CO ₂ gas causes bubbles in the inside of the gelatinized rice grains to expand the rice grains. As a result, the water absorption during cooking is improved, and the cooked rice becomes easier to loosen.

The rice grains are soaked in water and converted into alpha by pressure steaming, and the pressurized rice grains are released under atmospheric pressure to swell, and the swollen rice grains are steamed under normal pressure and then CO ₂ gas is adsorbed, Next, it is dried with hot air and then roasted and expanded. By re-expanding the rice grains that have adsorbed CO ₂ gas, more cavities are created inside the rice grains, and the water absorption during rice cooking is greatly improved.

[0016]

[Examples] Normal polished rice (water content 15%) having a rice polishing yield of 90.5% is lightly washed at room temperature until the rice yield is about 88.5% to wash away rough bran and foreign substances. Subsequently, the washed rice grains are immersed in water at 20 ° C. for about 30 minutes to absorb water inside the rice grains to raise the water content to 28%.

Rice grains which have been soaked and have sufficiently absorbed water are roughly drained with a net or the like, and then steamed under pressure with superheated steam. Pressure steaming condition is pressure 1.3kg / c
steamed with superheated steam of m ^{2 at} a temperature of 125 ° C. for 3 to 5 minutes,
The water content after pressure cooking rises to 31%. The rice grains after pressure cooking are rapidly released under atmospheric pressure to be expanded. When expanded in this way, numerous crater-like cavities are formed on the surface of the gelatinized (alpha) -ized starch. This cavity is formed by the spouting of steam when water evaporates all at once due to a sudden pressure drop from high temperature and high pressure conditions. Immersion is not necessary because the cavity absorbs water quickly when cooking rice.

The puffed rice grains are steamed under normal pressure (no pressure). The conditions for normal pressure steaming are steaming with superheated steam at a temperature of 97 to 98 ° C. for 5 to 7 minutes, and the water content after steaming is 33 to 34.
Rise to%. It should be noted that the cooked rice is slightly hardened only by steaming the rice grains under pressure to expand the rice, but the steamed rice grains under pressure can be cooked under normal pressure to soften the cooked rice. The rice grains cooked under normal pressure are rapidly cooled (0 ° C.), and the cooled rice grains are vacuum-packaged to form packaged rice. When this packaged rice is heated by boiling, it becomes sticky and soft.

Next, another embodiment of the present invention will be described. Normal polished rice (water content 15%) is lightly washed at room temperature, and the washed rice grains are immersed in water at 20 ° C. for about 30 minutes to raise the water content to 28%. After the rice grains that have been soaked are drained, they are steamed with superheated steam having a pressure of 1.3 kg / cm ² and a temperature of 125 ° C. for 3 to 5 minutes to raise the water content to 31%. The rice grains after pressure steaming are rapidly released under atmospheric pressure to expand,
The puffed rice grains are heated with superheated steam at a temperature of 97-98 ° C for 5
Steam at atmospheric pressure for ~ 7 minutes to bring rice grain moisture content to 33-34%.

The rice grains that have been steamed under atmospheric pressure are collected in a closed container and CO ₂ gas is injected, or the rice grains are immersed in water in which CO ₂ gas is dissolved to adsorb the CO ₂ gas to the rice grains. When CO ₂ gas is adsorbed on the rice grains, CO ₂ is absorbed inside the rice grains.
Gas penetrates and bubbles form in the rice grain structure. The rice grains having CO ₂ gas adsorbed thereon are dried with hot air of 190 to 200 ° C. for 45 seconds and then tempered for 30 seconds, and the temperature of the rice grains is maintained at 90 ° C. for a while, and then cooled to room temperature. The water content is 13 to 15%. CO for rice grains
_{Since 2} is adsorbed, the rice grains are appropriately expanded by this drying treatment. Since this early cooked rice has CO ₂ adsorbed on the rice grains, the water absorption during cooking is improved and the cooked rice is easily loosened.

Further, another embodiment of the present invention will be described. Normal polished rice (water content 15%) is lightly washed at room temperature, and the washed rice grains are immersed in water at 20 ° C. for about 30 minutes to raise the water content to 28%. After the rice grains that have been soaked are drained, they are pressure cooked with superheated steam having a pressure of 1.3 kg / cm ² and a temperature of 125 ° C. for 3 to 5 minutes to raise the water content to 31%.
The rice grains after pressure cooking are rapidly released under atmospheric pressure to be expanded, and the expanded rice grains are steamed under atmospheric pressure for 5 to 7 minutes with superheated steam at a temperature of 97 to 98 ° C. to have a rice grain moisture content of 33 to 34%. And The rice grains that have been steamed under atmospheric pressure are collected in a closed container and CO ₂ gas is injected, or the rice grains are immersed in water in which CO ₂ gas is dissolved to adsorb the CO ₂ gas to the rice grains. Next, after drying with hot air at 190 to 200 ° C. for 45 seconds and tempering for 30 seconds, roasting is performed on the roasting floor heated to 230 to 240 ° C. for 30 to 45 seconds, and the expansion treatment is performed again. By re-expanding the rice grains that have adsorbed the CO ₂ gas, more cavities are created inside the rice grains, the water absorption during rice cooking is further improved, and the rice cooking time can be greatly shortened.

[0022]

EFFECTS OF THE INVENTION According to the present invention, in the case of precooked rice in which pressure-cooked rice grains are released under atmospheric pressure to be puffed and the puffed rice grains are boiled at atmospheric pressure, only the pressure-cooked puffs are puffed. Then, the cooked rice becomes hard, but the cooked rice can be softened by adding atmospheric steam.

In the case of fast-cooked rice obtained by releasing steamed rice grains under atmospheric pressure to swell and then steaming the swollen rice grains at atmospheric pressure and then rapidly cooling, the fast-cooked rice is packaged. When the wrapped rice is heated, it becomes sticky, soft, and has a good texture.

In the case of fast-cooked rice, which is obtained by steaming rice grains under pressure and releasing them under atmospheric pressure to swell, steaming the swollen rice grains under normal pressure, adsorbing CO ₂ gas, and then drying with hot air,
Since the rice grains are appropriately expanded by O ₂ gas, the water absorption during rice cooking is improved and the restorability is improved, and the rice becomes very easy to loosen.

The rice grains that have been steam-cooked under pressure are released under atmospheric pressure to swell, and the steamed rice grains are steamed under normal pressure to adsorb CO ₂ gas, and then dried with hot air to roast and puff-cook. In rice, by re-expanding the rice grains that have adsorbed CO ₂ gas, more cavities are created inside the rice grains, and the water absorption during rice cooking is greatly improved, and the rice rice has good restorability and texture. Finished.

Claims (8)

[Claims] 1. A quick-cooked rice obtained by dipping rice grains, steaming under pressure, releasing under atmospheric pressure to expand, and steaming the expanded rice grains under atmospheric pressure. 2. A fast-cooking rice obtained by immersing rice grains, steaming them under pressure, releasing them under atmospheric pressure to swell them, steaming the swelled rice grains at normal pressure, and then rapidly cooling them. 3. Obtained by dipping rice grains, steaming under pressure, releasing under atmospheric pressure for expansion, steaming the expanded rice grains under atmospheric pressure, adsorbing CO ₂ gas, and drying with hot air. Early cooked rice. 4. The rice grains are soaked and steamed under pressure, then released under atmospheric pressure to be expanded, and the expanded rice grains are steamed under normal pressure, CO ₂ gas is adsorbed, and then dried with hot air. Fast-cooked rice obtained by roasting and expanding from. 5. A method for producing precooked rice, which comprises soaking rice grains under pressure, steaming them under pressure, releasing them under atmospheric pressure to swell, and steaming the swollen rice grains under atmospheric pressure. 6. A pre-cooked rice characterized in that the rice grains are soaked and steamed under pressure, then released under atmospheric pressure to be expanded, and the expanded rice grains are steamed under normal pressure and then rapidly cooled. Production method. 7. A method in which rice grains are soaked under pressure, steamed under pressure, released under atmospheric pressure for expansion, and the expanded rice grains are steamed under atmospheric pressure, CO ₂ gas is adsorbed, and dried with hot air. The method of producing early cooked rice. 8. The rice grains are immersed and steamed under pressure, then released under atmospheric pressure for expansion, and the expanded rice grains are steamed under normal pressure to adsorb CO ₂ gas, and then dried with hot air. A method for producing precooked rice, which comprises roasting and expanding from rice.