JPH07115921A - Production of quickly-cookable rice - Google Patents

Abstract

PURPOSE:To produce a quickly-cookable rice excellent in taste and mouth feeling. CONSTITUTION:Rice grains are washed with water, immersed in water and subsequently steamed so as to control the water content to <=40wt.%. The steamed rice grains are immersed in water again, then freeze-dried and subsequently subjected to the final drying treatment so as to control the water content to <=16wt.%.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing precooked rice.

[0002]

2. Description of the Related Art Rice that can be cooked in a time much shorter 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 as dried rice (desired rice) or dried rice (karei), which is excellent in preservability, but due to relatively slow dehydration, it is a full-fledged alpha (α). The degree of gelatinization (= gelatinization) is low, the restoration by 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, it is a technical object of the present invention to provide a method for producing fast-cooking rice which is excellent in improvisation and has a good appearance and taste and texture upon restoration.

[0005]

Means for Solving the Problems After washing rice grains with water and soaking them, they are steamed to a water content of 40% or less, the steamed rice grains are soaked again and freeze-dried, and then the water content is 1%.
It is finished to 6% or less and dried to produce early cooked rice.

In the above-mentioned method for producing fast-cooked rice, the water content after steaming is set to 35 to 36%.

[0007]

The rice grains are washed with water and then immersed in water, then steamed to be made into alpha, and the rice grains having a water content of 40% or less by steaming are immersed again in water to swell the starch structure.
The soaked rice grains are freeze-dried and then dried to a moisture content of 16% or less. When the water content is reduced to 40% or less by steaming, the steaming time is shortened, and the cooked rice is cooked deliciously without decreasing the stickiness.

In the above-mentioned method for producing fast-cooked rice, the steaming time is shortened by setting the water content to 35 to 36% by steaming, so that cooked rice is finished as delicious cooked rice without reducing stickiness.

[0009]

[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 added to an aqueous solution (37 to 40 ° C.) containing an enzyme (actinase or diastase) that promotes saccharification and an emulsifier (glycerin fatty acid ester, sucrose fatty acid ester, etc.) that prevents aging for 60 minutes or more. Immerse for 180 minutes to absorb water inside the rice grains and raise the water content to 33-34%.

Rice grains which have been soaked and have sufficiently absorbed water are roughly drained with a net or the like, and then steamed with heated steam. The steaming conditions are as follows: steam at 100 ° C. under normal pressure for 10 minutes, and steaming the rice grains to 3
5 to 36%. At this time, if the cooking time is lengthened, the cooked rice grains lose their stickiness, so the cooking is performed for a relatively short time. Further, although steaming under high pressure and pressure improves the luster of cooked rice, steaming is carried out under normal pressure because it loses its stickiness and discolors.

The rice grains that have been gelatinized by steaming are immersed in water at room temperature for 20 minutes to raise the water content to 51 to 52%.
This immersion causes the starch structure to swell. After immersing the rice grains that have been swollen and fully swelled, drain the water to -18 ° C for 1
Freeze under conditions of 0 seconds to 60 minutes. This freezing creates cavities in the starch structure of the rice grain. Next, the rice grains frozen at a temperature of −18 ° C. are vacuumed for 3 hours at 30 ° C.
Dry for 6 hours and lyophilize. Freeze-dried with a water content of 2
The rice grains that have been dried to 5 to 35% are dried with hot air at 70 ° C. for 20 minutes to finish into rice grains with a water content of 16% or less (early cooked rice).

In this embodiment, the water content of rice grains is 25 to 35%.
Freeze drying to dry up to 25% to 35% by freeze drying and finish drying to dry up to 16% or less are performed. It is possible to dry the rice grains to 16% or less only by freeze-drying, but it takes a long time to dry, and operating the freeze-dryer for a long time significantly increases operating costs. Further, if the drying is performed only by freeze-drying, the whole rice grain becomes porous, and the water absorption becomes too good. Therefore, when the rice grains are cooked, the center portion of the rice grains becomes too soft, and the rice is not sticky and chewy. However, by freeze-drying and then finishing drying with hot air or the like, the surface layer portion of the rice grain becomes porous, but the central portion does not become so porous. Therefore, when the rice grain is cooked, the center portion of the rice grain does not become too soft, and the rice becomes sticky and chewy and has a good taste.

[0013]

The method for producing precooked rice according to the present invention comprises:
Wash the rice grains with water, soak them in water, and steam to reduce the water content to 4
It should be 0% or less and the moisture content is 40% by steaming.
In the following, it is necessary to perform steaming in a relatively short time. Since steaming is performed in a relatively short time, the lack of stickiness after cooking for a long time can be eliminated, and sticky delicious rice can be finished.

In the above-mentioned method for producing fast-cooked rice, the water content after steaming is set to 35 to 36%,
It is possible to make delicious cooked rice that is even stickier.

Claims (2)

[Claims] 1. Washing rice grains with water and immersing them, then steaming them to a water content of 40% or less, dipping the steamed rice grains again, freeze-drying, and then finishing drying to a water content of 16% or less. A method for producing pre-cooked rice characterized by: 2. The method for producing pre-cooked rice according to claim 1, wherein the water content after steaming is 35 to 36%.