JPH0787908A - Preparation of quickly cookable rice - Google Patents

Abstract

PURPOSE:To prepare a quickly cookable rice having excellent instant cooking property and giving a reconstituted product having good appearance, taste and palatability at a low cost by subjecting rice grains successively to water- washing, immersion, steaming and immersion processes, freeze-drying the processed rice grains and drying the product to a specific water-content. CONSTITUTION:The objective quickly cookable rice is produced by washing rice grains with water, immersing in an aqueous solution, etc., incorporated with a saccharification-promoting enzyme such as actinase and an aging- preventive emulsifier such as a glycerol fatty acid ester, steaming the immersion- treated rice with hot steam of 100 deg.C for 10min under normal pressure, immersing the gelatinized rice grains in water, freeze-drying to a water-content of preferably 25-35% and finish-drying the freeze-dried rice with hot air of e.g. 70 deg.C) for 20min to a water-content of <=16%.

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-mentioned problems, the present invention provides a method for producing fast-cooked rice which is excellent in improvisation, has good appearance and taste and texture upon restoration, and can significantly reduce production costs. Make it a technical issue

[0005]

[Means for Solving the Problems] The rice grains are washed with water, dipped and steamed, and the steamed rice grains are dipped again and freeze-dried, and then finished and dried to a water content of 16% or less to quickly cook the cooked rice. To manufacture.

The rice grains are washed with water, soaked and then steamed, and the steamed rice grains are soaked again, and then the water content of 25-
It is freeze-dried to 35% and then finished and dried to a water content of 16% or less to produce precooked rice.

[0007]

[Function] The rice grains are washed with water, immersed in water, and then steamed to be gelatinized. The steamed rice grains are immersed again in water to expand the starch structure. The soaked rice grains are freeze-dried and then dried to a moisture content of 16% or less. By performing freeze-drying and finish-drying as described above, efficient drying can be performed as compared with a method in which rice grains are dried to a target moisture content (16% or less) only by freeze-drying.

In the above method for producing fast-cooked rice, the rice grains are frozen to a water content of 25 to 35% and then dried to a water content of 16% or less. In this way, the moisture content of the rice grain is 25 to 3
By performing freeze-drying to dry up to 5% and finish drying to dry up to a water content of 16% or less, more efficient drying is achieved as compared with a method of drying rice grains to a target moisture content (16% or less) only by freeze-drying. be able to.

[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. Also, steaming under pressure improves the luster of cooked rice, but since it loses its stickiness and discolors, steaming is performed at atmospheric pressure.

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 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 rice grains are dried only by freeze-drying, the whole rice grains become porous, and if the rice grains are cooked, the rice will be chewy without a core. 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. Therefore, when the rice grains are cooked, it becomes a chewy rice with a core and chewy texture.

[0013]

EFFECTS OF THE INVENTION According to the method for producing fast-cooked rice according to the present invention, it is freeze-dried and then finish-dried to a water content of 16% or less. Manufacturing costs can be significantly reduced. Furthermore, by freezing and then finishing drying, the surface layer of the rice grain becomes porous, but the central part does not become porous.Therefore, when the rice grain is cooked, it has a core and chewy texture. Becomes

By freeze-drying to a water content of 25 to 35% and then finishing drying to a water content of 16% or less,
Manufacturing costs can be significantly reduced and efficient drying can be performed. When the finished rice grains are cooked, the rice has a core and is chewy and has a good taste.

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[Procedure amendment]

[Submission date] October 21, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction content]

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. Moreover, the overall lyophilization only when the drying rice grains Ri Do porous, to better the water absorption
I will get squeezed. Therefore, if you cook that rice grain,
The center part becomes too soft, and it becomes a sticky, chewy rice. 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 you cook the rice grain, the center of the rice grain
It does not become too soft, and it is a chewy, chewy, cooked rice with a good taste.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction content]

[0013]

EFFECTS OF THE INVENTION According to the method for producing fast-cooked rice according to the present invention, it is freeze-dried and then finish-dried to a water content of 16% or less. Manufacturing costs can be significantly reduced. Furthermore, by freezing and then finishing drying, the surface layer of the rice grain becomes porous but the central part does not become porous.When the rice grain is cooked , the central portion of the rice grain becomes soft.
It does not become too crunchy, and it becomes a sticky , chewy cooked rice with a good taste.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction content]

By freeze-drying to a water content of 25 to 35% and then finishing drying to a water content of 16% or less,
It is possible to perform efficient drying greatly reduce the production cost, when cooking rice grains finished, in the rice grains
The core is not too soft, and the rice is sticky and chewy and has a good taste.

Claims (2)

[Claims] 1. A rice grain is washed with water, dipped in it, then steamed, and the steamed rice grain is dipped again and freeze-dried,
Then, a method for producing precooked rice, characterized by finishing and drying to a water content of 16% or less. 2. The rice grain is washed with water, dipped in it, then steamed, and the steamed rice grain is dipped again, and then the water content of 25-
A method for producing precooked rice, which comprises freeze-drying to 35% and then finishing drying to a water content of 16% or less.