JPS58101654A - Processed food and production thereof - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention relates to a processed food and a method for producing the same.

In our country, the amount of rice we eat is decreasing,
VC has become a situation in which old rice is thick and thin.

The purpose of the present invention is to achieve the above-mentioned things [~6].It is easy to produce, and it can be easily manufactured according to the first class, and it can be easily incorporated into a wide range of dishes such as hot pots and soups to create delicious, textured and delicious food. An object of the present invention is to provide an easy-to-eat processed food and a method for producing the same.

This will be explained below with reference to the drawings. FIG. 1 is a flow chart of one embodiment of the present invention. First, in step EL, rice flour, starch, salt, and water are thoroughly stirred and mixed using a mixer or the like to form a mixture. The ratio of rice flour, starch, salt and water is 1 ()0 weight muζ of rice flour to 1 to 2 starch
0 mNJ salt (1,01 to 1 part by weight and 10 to 70 parts by weight of water)
Selected as part 1) 1. Ru.

Preferably, 5 to 1 K flour is added to 1 (20 parts by weight) of rice flour.
(1 M parts, 2 to 0.5 parts by weight of water (), and 2 parts by weight of water (
) ~ 507i Resato is desirable. Salt is used for flavoring. Starch is a starch made from potatoes.
The amount of starch contained in rice flour is 1! Supplementary V is used. There is no harm in removing starch, but by supplementing with χ powder, teeth will be smoother when eating.
fJ Arrival<<, 1. It is possible to create a stiff tooth shape and a smooth texture. You may also add a small amount of chemical seasonings, etc. step el
When stirring and mixing are completed at Vc, the process moves to step e2.

In step e2, about 2 u o of steam etc.
'c~: 2-5 minutes in 3 u u'c steam, dii
Steam the mixture until it reaches 1 gls. step el to j
...and has a high proportion of water, rice flour 101) 1 to Shigechito
．． When the water exceeds 711]4-phase, only the surface is steamed and the mixture is steamed up to 1 Vrc. In addition, the proportion of water in step el is small, and rice flour 1 tl (1
When water is 711 sub-i 1 part or less 1 cfx to the mold opening,
The interior of the mixture is steamed quickly. Once the mixture has been steamed to its core, proceed to step e3.

The steamed mixture in the tube e3! i;, J are fully elaborated. FIG. 2 shows the feeding machine l. The feeding machine 1 includes a rotating shaft 3 rotated by a drive source 2, a hopper 4 into which the kneading material is fed, and a hopper 4 into which the kneading material is fed. material 1
is derived from the nozzle 5 (Iiff). Rotation 11f
+lI 36') around the axis VC (・, L, spiral body 6
is formed), and its rotation is 1;
2, the conical portion 7 tapers toward the left in FIG. The surface of the conical portion 7 has irregularities formed on it.
．． The surface opposite to the conical g1×70 surface curve also has concavities and convexities in the shape of 12. Therefore, the steamed wood thorns are put into the hopper 4 of the feeder 1, and rotated to the left in FIG. Roux! 1I11, conical part 7 and conical gli 7
Sufficient V-kneading between the opposing surface and the nozzle 5
It is derived from a rod-shaped body.

Note that the rod-shaped body drawn out from the nozzle 5 is naturally cooled for 1 to 2 minutes to about 80°C, and then transferred to the hopper 4 of the re-extrusion ia1.
It's even better if you put it in and knead it.

If the feeder is turned again, the stickiness and fineness will be improved. Furthermore, a plurality of line output terminals 1 may be passed through. The diameter of the rod-shaped body drawn out from the nozzle 5 of the feeder 1 is about 3 cm, and the rod-shaped body is cut into an appropriate length, for example, 1 m. Note that it is also possible to use a tool 1 to push it up and then make the rod-shaped body by hand. When the rod-shaped body is completed, the process moves to step e4.

Cooling is performed at appropriate times in step e4.

In this example, 1
It was cooled at the same time from 0 to 48 hours. This cooling prevents the forest from drying out and quickly cools down to the core of the rod. d It is done in order to reduce This cooling also prevents the sentries from arriving and multiplying. If this cooling period is less than 1 hour, the rod-shaped body will not be cooled at δ1 and will become soft. If this cooling period exceeds 48 hours, it will become II+1.

Once cooling is completed, the product may be sold as a processed food product, or the product may proceed to step e5.

In step e5, it is cut to a thickness that is easy to cook and eat, for example, 1 to 5 mm. Depending on the cooling period in step e4, there is a large proportion of water [tl] in step/l, and 10 parts of rice flour (7 parts by weight of water)
If the amount exceeds (2) parts by weight, it will stick to the blade of a #7 cutter or knife, making it difficult to cut and producing cutting chips. Step l again! In LVC, the proportion of water is small and rice flour is 111 (1
If the amount of water is less than 10 parts by weight, the food will be hard to eat even if you add hot water when cooking. In the uninvention, the proportion of water is 1 to 7 parts by weight (1 to 7 parts by weight) to 1 part by weight of rice flour as described in ii+.
,z it is easy to cut and J cut h1 does not come out. It also becomes soft and easy to eat when boiled. 1
)7 When the disconnection is completed, step l (i Vc#) is completed.

In the bath e6, it is packed with a plastic bag that does not allow moisture to escape. VC prevents the product from drying out, and refrigerated storage allows it to be stored for a certain period of time and prevents deterioration.11.The texture of the product is maintained when cut.
Ru. If you do not back it up, you can store it for a certain period of time by soaking it in water and changing the water from time to time. Once the bag is finished, it may be sold as a processed food, or the process may proceed to step e7 at an appropriate time.

In step e7, it is cooked as a soup ingredient, mizutaki ingredient, miso soup ingredient, etc. Cooking can be completed by boiling for about 1 minute, and it is chewy, delicious, and has a texture that does not stick to teeth and is easy to eat.

Even if you continue to cook it for several hours, it will not melt or become soggy. If the proportion of water in the step el is high, and the water exceeds 70 parts by weight per 1110 parts by weight of rice flour, it will dissolve in the grains and become difficult to eat. Temp e
In IVc, the proportion of water σ is small, rice flour 1110 weight 1.
If the water is 10 parts by weight for k get Vc, it is possible to add 17 to the tooth V, [but as a general rule, 1 white 1 < 11 go becomes y, 'r. Even if you bake it like rice cake and eat it, it won't taste good.

In other embodiments of the invention, step e5 may be omitted.

As described above, according to the present invention, rice flour, salt, and water are stirred and mixed in appropriate proportions, steamed, kneaded, and strained to cool. Easy to eat. 14) J 17i1 Refrigerated oysters can be stored for an even longer period of time by soaking them in water, and deterioration can be prevented by changing the water occasionally. It can also be used as an ingredient in all kinds of dishes, such as Chinese dishes, hotpots, and soups, and has a wide range of applications. Also, it becomes soft after being placed in boiling water for about 1 minute, making it easy to perform the θM process. Even after cooking for several hours, it does not dissolve. Even bad old rice can be made into a product that is delicious, chewy, and has a pleasant texture by improving it during the manufacturing process.

[Brief explanation of the drawing]

Figure 1 is a flow chart of an embodiment of the present invention, Figure 2 is a flowchart of an embodiment of the present invention.
- is a simplified sectional view of the kneading machine. l... Hiezama machine, 2... Drive source, 3... Rotating shaft, 4...
・°Hopper, 5... Nozzle, 6... Spiral body, 7.
...Ikuyo Enpin 1" Patent attorney Kei Nishi Part 1 Figure 2 2) Figure 2

Claims (1)

[Claims] 0 parts by weight of ill rice flour, 0.01-1 parts by weight of salt, and 1 to 70 parts by weight of water are stirred and mixed, then steamed,
A processed food characterized by being manufactured by first kneading and then cooling. (2) A method for producing a processed food, characterized by sufficiently steaming a mixture of rice flour, salt, and water with sufficient stirring, kneading the steamed mixture for 1 minute, and then cooling it. .