JPS5848152B2 - Kairyousareta Datu Suimaino Seizouhouhou - Google Patents

Description

[Detailed description of the invention] The present invention relates to a new and improved method for producing dehydrated rice.

BACKGROUND OF THE INVENTION The technology of processing milled rice to produce dehydrated ready-to-cook rice has been extensively researched over the past half century, and several methods have now been adopted commercially to produce products that are widely accepted by consumers.

In the manufacturing technology of dehydrated rice products, many desired sacrifices of the product are observed.

First of all, it has a white appearance, is virtually identical in size to regular rice, has a white appearance, rehydrates quickly in hot water, and the rehydrated product has an elastic feel and a clean appearance. It shows the flavor of rice.

Previous methods of making products with the above characteristics, such as those described in Canadian Patent No. 566,677, have used as the starting material whole grain commercial grade milled rice that has not been damaged by washing.

However, in the threshing and milling of rice, a large amount of grain is destroyed, and for economic reasons these cheaper materials can be used to dehydrate the product with a quality comparable to that produced from whole grains of milled rice. Growing rice has been explored for a long time.

US Patent 2914005; 3071471; 34323
Numerous methods have been proposed for processing broken grain into dehydrated rice products, such as those described in US Pat. No products have been made that are comparable in quality to those made from rice.

The conventional method of making dehydrated products from broken rice grains is to first prepare a dough of gelatinized rice material, then shape the dough into rice grains without further gelatinization if necessary, and then dry the shaped particles. It depends.

Other than minor differences, such as the addition of nutrients to the dough, the prior art employs the same basic processing steps and is based on rice dough that has been gelatinized to the desired degree before forming into grains for drying.

In the present invention, an improved method has been discovered for making superior dehydrated and ready-to-cook rice products from broken particles of milled rice.

What has been clearly avoided from the prior art and which differs from the method of the present invention is that the gelatinization of the rice starch is carried out completely under carefully controlled conditions, with the agglomeration and compression extrusion of the gelatinized starch particles. This process produces filaments, ronds, small pieces, etc. that have substantially the same size and shape as the long grains that were being milled.

Briefly, the method of the present invention involves grinding finely broken milled rice grains (or whole grains, if desired) into a powder, partially gelatinizing this powder, and then substantially completing the gelatinization of the rice. At the same time, the swollen gelatinized rice particles are compressed and agglomerated, the agglomerates are shaped into rice grains, and then the shaped agglomerates are dried.

The resulting product is rehydrated in hot water for 5-7 minutes and has the appearance of freshly cooked regular rice (milled rice requiring 20-30 minutes of cooking) and is dehydrated rice produced by known methods. It has a flavor and texture similar to that of properly cooked regular rice rather than the product.

Without intending to theorize the success of the method for producing superior dehydrated rice products, it is important to note that the rice particles are controlled to be moist when they reach the most swollen point in the process when the starch particles comprising the rice particles are gelatinized to a sufficient degree. Agglomerates are created by applying a compressive force.

The agglomerates are compacted into suitable shapes such as elongated filaments upon dehydration, but without substantially bursting, giving a porous rehydrated product with many pores and whose starch particles are substantially These are rice grains that are so interconnected that they solidify under conditions that do not completely rupture.

It is the unique substance of the rice-grain-shaped filamezito obtained according to the present invention that it gives an excellent quality of texture to the recycled product during rewatering.

Accordingly, one important object of the present invention is to provide an economical method for producing improved dehydrated instant rice products.

Another object of the present invention is to provide a method for producing dehydrated instant rice products from destroyed milled rice that have an appearance, taste and texture comparable to instant dehydrated rice products made from whole granulated rice.

Other objects of the present invention will be obvious to those skilled in the art, and will be described later.

The invention also encompasses the use of lower grades of milled rice than those given to whole-grain rice, and is particularly suitable for use with many types of broken milled rice.

Although whole-grained rice is also suitable as a starting material, it is highly advantageous to use broken rice grains, which are cheaper since the washed white rice is finely ground into powder in the initial process.

Although virtually any type of white rice can be satisfactorily used as a starting material, bluebonnets (
net), Blue Belle
and Starbonnet are preferred, with Bluebelle and Starbonnet being optimal.

The broken particles (or intact particles) of milled rice can be subjected to grinding conditions by any one of a number of standard food processing mills.

The rice grains are ground to an average particle size of about 130 microns for maximum effectiveness in subsequent steps, particularly gelatinization and agglomeration as described below.

The particle size of the rice powder produced by comminution of rice grains is not critical to the practice of the invention, but in order to obtain optimal product quality, especially the texture of the rehydrated product, similar to that of cooked regular rice. must not exceed 75-200 microns.

The rice powder is then partially gelatinized by heating and humidification.

The cooking operation in which the starch content of the rice grains is about 20 to 80% gelatinized is done by water immersion or steam cooking or a combination of both types.

A preferred degree of gelatinization is 75% of complete gelatinization as measured by bifridiens, and optimal physical and organoleptic properties are found when the rice powder is about 35 to about 40% heavier by weight at a preferred partial gelatinization of 75. The rehydration product of the present invention has a moisture content in the range of .

Following partial gelatinization of the powdered rice, surface moisture is removed by exposing the material to a stream of heated air.

Excess surface moisture can be easily removed by directing heated air over the layer of partially cooked rice material as the material is transferred on a conveyor belt from a water soak or steam cooker to an extruder cooker for further processing. I can do it.

Incompletely gelatinized rice in a dough state in which starch particles are partially swollen is charged into an extrusion cooking machine to completely gelatinize and coagulate at the same time.

The final gelatinization/agglomeration simultaneous steps are carried out in food processing extrusion equipment.

This equipment has a suitable jacket for heating the extruder barrel to the extent necessary to complete the gelatinization of the rice starch, and the starch granules reach a point of substantially complete gelatinization and at that point the particles It has a screw and a cap designed to apply sufficient pressure to agglomerate the rice starch particles when they swell to just below the point where they will rupture.

The feed rate at which the partially gelatinized rice starch dough is charged into the extruder, the moisture content of the dough, the temperature and residence time within the extruder, as well as the extruder design, all affect the completion and simultaneous gelatinization of the swollen starch. This is a factor that affects the agglomeration operation of swollen starch particles.

There are several food processing extruders available on the market that have design and operating characteristics that meet this goal.

These extruders include (Bonnot Co.
, Kent, Ohio) and (Welding
Engineers Inc., Morristown, Pennsylvania).

The rice starch is 90-100% gelatinized in the extruder, while at the same time being strong enough to compress the swollen particles together and not causing rupture of the particles or extrudates when exiting the extruder die. Bearing in mind that the optimum properties of the product are obtained when agglomerated by a certain compressive force, it is within the knowledge of those skilled in the art, without unnecessary experimentation, for a particular extruder, especially in view of the detailed processing examples described below. We believe that the above operational indicators can be controlled without precise limitation.

The filament-shaped extrudate of gelatinized and agglomerated rice starch particles is then subdivided into rice grain shapes as the extrudate emerges from the die by rotating a knife on the die face.

The rice grain-shaped agglomerates are then cooled to about 120°C (49°C).

At this temperature, the rice grain agglomerates are passed as a thin layer through a conventional food processing air dryer with gentle agitation to fully solidify the agglomerates and separate any clumps of agglomerates. The moisture content is reduced from about 4 to about 12 parts by weight (preferred final product moisture content is 8 parts by weight).

Regarding the dewatering of rice particle-shaped aggregates, it is important to do this quickly.

The filament agglomerate is prepared into a relatively shallow bed, no more than 1 inch (2.5 cm) thick, supported on a suitable forming belt, whereby the filaments are rapidly dried and brought to a non-ruptured porous state. Preferably, heated air is circulated through the bed to effect solidification.

When rehydrated, many instant rice products exhibit softness, poor texture and low flavor, but the regenerated product of the present invention is white, individual particles with a desired rubbery texture and excellent cooked rice flavor. be.

The product of the invention is rehydrated to cooked rice within 5 minutes in hot water.

It exhibits properties comparable to those properly cooked from ordinary rice for table serving, and has the significant advantage of shorter cooking times.

For a clearer understanding of the invention, reference is made to the following examples.

Example milled rice was milled using a Model A. 5 2 7
The grinding mill provides a feed rate of 740 lb/hr (333K7
/ hour), 3500R. P. It was made into powder by operation with M.

The particle size of the powder ranged from 75 to 200 microns, with an average particle size of about 130 microns.

Then about 400 lb/hr (130 KI!/hr) of powder
The rice powder was partially gelatinized by passing it through a steam and water cooker at a speed of .

This powder was gelatinized approximately 75 times during the cooking process.

The moisture content of the gelatinized powder was 34-38%.

The powder was then transferred by a hooded conveyor where the passage was dehydrated by exhaust fan means and fed to a cooking extruder.

The moisture content of the powder when fed to the cooking extruder is approximately 32
It was ~36 togi.

The powder was further gelatinized in a cooking extruder.

The cooking extruder has a diameter of 8 inches and a length of 32 inches (20
Bonno with CrIL diameter, 81cIfL length) barrel
It was of type T.

To control gelatinization of the powder, the barrel was jacketed to have a means for cooking and cooling the product.

By controlling the extrusion and cooking speeds, the desired 100% gelatinization was achieved.

The optimum properties of the product were obtained when the extrudate at the mouth surface bordered the puff.

The agglomerate was retained at the boundary point by controlled cooling of the extrusion barrel.

The extruded agglomerate was cut on the die surface by a rotating knife provided in contact with the die.

The rice-grain-shaped coagulum and agglomerate mass were transferred to a hammer mill.

The particles were cooled slightly by the transfer device with a hold time of 45 seconds.

The particle mass was passed through a hammer mill and separated into individual particles.

The particles were passed through a drying device and their moisture content was reduced to about 8%.

Reference Example A rice dish as an appetizer was prepared by boiling 10 ounces (28=l) of water seasoned with 1/2 teaspoon of salt.

Immediately after removing water from the heated material, dehydrated rice particles 1 of Example
50r of water was added.

The contents were stirred and fluffed gently with a fork, then allowed to set for approximately 5-7 minutes.

The rice dishes, now ready to be plated, exhibited excellent flavor, appearance, and rubbery texture, approximating a properly cooked dish from regular rice.

Claims (1)

[Claims] 1. A method for producing dehydrated instant rice products from milled whole-grain rice or broken rice, comprising: (a) pulverizing rice particles into powder having a particle size of 75 to 200 microns; ) Partially gelatinize the obtained rice powder by heating and humidifying it to a width of 20 to 80 to fully gelatinize, (c) Agglomerate the partially gelatinized rice powder and substantially complete gelatinization, (d) Gelatinize The agglomerated rice powder is shaped into rice grains (e)
A method consisting of each step to dehydrate this rice granule.