JPS59130155A - Cooking method such as simple boiling for cereal like unpolished rice - Google Patents

Abstract

PURPOSE:Cereal with increased swelling properties is completely gelatinized and transformed into the alpha starch form and the product is used as a starting material to effect simple boiling in a short time. CONSTITUTION:Cereal grains such as unpolished rice ones are washed with water, immersed in a solution containing an acidulant and a cereal modifier to adjust its water content over 25%, further water content is raised over 50% before steaming or boiling. Then, the grains are steamed or boiled to effect complete gelatinization and transformation into the alpha starch form and when necessary, dried. The product is used as a starting material to effect boiling in a usual manner.

Description

Detailed Description of the Invention The present invention provides food products, fragrances, and spices that enhance texture, flavor, taste, etc. by carefully selecting grains such as brown rice, washing them with water, and draining them to form an aqueous solution of a grain quality improver or a grain quality improver. The grains are immersed in an aqueous solution containing one or more nutrients, such as a nutritional fortifier to strengthen nutritional components and an inhibitor to prevent deterioration, rot, browning, etc., or after soaking, the soaking liquid is drained and the grains are Quality improvers or foods that further enhance texture, flavor, taste, etc. in addition to grain quality improvers, flavorings,
Spices, nutritional fortifiers to fortify nutrients, and inhibitors to prevent deterioration, putrefaction, browning, etc., or an aqueous solution thereof, or sprinkled with or steamed. Foods, fragrances, etc. that can be obtained by boiling or steamed or boiled as described above and further used as grain improvers or grain improvers to further enhance texture, flavor, taste, etc.
Sprinkle with spices, nutritional fortifiers to enhance nutritional components, and inhibitors to prevent deterioration, rot, browning, etc., or an aqueous solution thereof, and then thoroughly soak in. It depends on the method of cooking rice that has been absorbed and stored, or dried grains such as brown rice, in a short time and in a simple pot such as a rice cooker, an ordinary pot, or a simple pot made of aluminum metal foil. The purpose is to synergize the grain improvers, foods, nutritional fortifiers, inhibitors, etc. mentioned above with steam treatment, treatment, etc.
Depending on the combined effect, it absorbs and stores 25% or more of moisture before steaming or boiling to swell grains such as brown rice, and it absorbs and stores 50% or more of moisture during steaming or boiling to make brown rice more completely. We aim to gelatinize and gelatinize grains, soften the hard parts of the surface, improve quality, texture, flavor, taste, etc., and strengthen nutritional components, as well as grains such as brown rice that could only be cooked in a high-pressure cooker. Rice can be cooked in a rice cooker, an ordinary pot, or a simple pot such as aluminum metal foil in a short time.The raw material grains used in this method, grain improvers, foods, flavorings, spices, and nutritional fortifiers. The following materials are used to prevent deterioration, rot, browning, etc. In other words, the raw material grains used in this method are brown rice, ■
In this law, grain quality improvers include sorbitan, which is grains such as roasted rice, 7-minute rice, white rice, barley with the skin removed, oats, brown adlay, pearl barley, and brown buckwheat with the skin removed. Fatty acid esters, emulsifiers such as fatty acid esters of glycerin, thickening agents such as sodium alginate and propylene glycol ester of alginic acid, thickening agents obtained by adding water to starches, grain flours, etc. and boiling them, phosphoric acid kansui, and oils and fats. emulsions of oils and fats, etc.

Foods under this law include activated gluten, soybean casein, milk casein, frozen tofu, other vegetable proteins, sesame flour, raw or powdered chicken eggs, milk powder, skim milk powder, salmon, trout and other fish meal, and lecithin. , gums, starches, corn starches such as corn starch and wax starch, yam, dextrin, grains such as wheat flour, buckwheat flour, brown rice flour, and rice flour, germ flour, seaweed powder such as nori, wakame, and kelp, shiitake mushroom powder, etc. Mushroom powder, ■■ powder, shiso leaf powder, other dried vegetable powders, salt, sugar, glucose, honey, starch syrup, core avatar, coffee, black tea and bonito flakes, miso, soy sauce, sake, Ajirin, acetic acid, acetic acid, citric acid, ■■
These include acids, succinic acid, inosinic acid, ascorbic acid, meat extracts, extracts, sodium glutamate, sodium inosinate, sodium succinate, dultin, and saccharin.

Flavors and spices in this method include food flavorings such as lemon oil, orange oil, strawberries, glucose, alligator beans, alligator oil, coumarin, vanilla, garlic, ginger, shichimi rust, bouillon,
Allspice etc.

The nutritional fortifiers used in this method include various vitamins, minerals, and essential amino acids.

In this method, the inhibitors against deterioration, rot, browning, etc. are ascorbic acid, sodium ascorbate, other antioxidants, sulfites, preservatives, acidulants, etc. The above-mentioned phosphates used in this method are The oils and fats referred to above in this method, which are orthophosphates, pyrophosphates, polyphosphates, metaphosphates, acidic pyrophosphates, acidic phosphates, etc., include soybean oil, ■■ oils, sesame oil, and rice. These include oils, olive oils, palm oils, safflower oils, blended oils such as chickpea oil, salad oils, and refined lard.

In this method, the emulsifying acid of the above-mentioned fats is obtained by emulsifying the above-mentioned oils and fats using one or more of the above-mentioned emulsifiers, thickening agents, etc., or by further emulsifying the above-mentioned or An emulsion of fats and oils obtained by adding and emulsifying one or more types of phosphates, etc. as described below, or an emulsion of fats and oils obtained by adding salt, antioxidants, preservatives, fragrances, etc. Alternatively, this method may include butter margarine, snow toning, etc., or grains such as brown rice that have been steamed or boiled as described above, or brown rice that has been steamed or boiled as described above and then sprinkled as described above. Grain drying methods include automatic drying method, drying method using electric fan, heating drying method using steam, hot air heating drying method, propane gas combustion hot air drying method, heating drying method using infrared light, electric heater, etc., and frying in a pot. There are stir-frying and drying methods in which the tofu is stir-fried with a rotary wheel, a deep-fried tofu drying method in which the tofu is fried in animal and vegetable oil at 130 to 150 degrees Celsius, and a vacuum drying method.

A simple cooking method for grains such as brown rice obtained by this method is to add water and cook in a regular pot or a simple pot made of aluminum metal foil, or to cook rice by adding water and butter or margarine. For example, you can add milk to make it oatmeal-style, or add water, milk, and butter or margarine to make it like milk fiber rice. There is a method of mixed cooking of grains such as brown rice and grains such as polished rice according to this method.Example 1 is given below. Example of claim (1) Add 3 kg of water to 1 kg of brown rice using a stirrer, stir for 30 minutes, rinse with water, and replace the water. Add 3 kg of water, stir for 30 minutes, rinse with water, drain and drain. Sodium metaphosphate 3g Sodium polyphosphate 0.4g Potassium metaphosphate 0.2g Phosphoric acid per 1kg
Add 0.2 g of sodium, 2 g of propylene glycol ester of alginic acid, and 10 g of salt, stir, mix, and dissolve. Using an aqueous solution as the soaking liquid, soak the washed brown rice for 24 hours, drain the soaking liquid, and steam for 30 minutes with steam. Example 2: Take 80 g of brown rice obtained by peeling and drying for another 30 minutes, add 320 g of water to a pot made of aluminum metal foil, boil for 10 minutes, cook, and eat with furikake. Example of claim (2) Add 3 kg of water to 1 kg of brown rice using a stirrer, stir for 30 minutes, wash with water, replace the water, stir for another 30 minutes, rinse with water, drain water, add 1 kg of water, acidity 4.2 % vinegar 15g
2 g of propylene glycol ester of alginic acid and 10 g of common salt were mixed and dissolved in an aqueous solution for 24 hours, then immersed for 24 hours, the soaking liquid was drained, and 14 g of fatty acid ester of glycerin was added to 555 g of boiling water and dissolved with stirring, followed by sodium alginate. Add 7g of the mixture, mix and dissolve with stirring, then add 10g of soybean salad oil as an emulsifier and stir to emulsify.Additionally, 30g of sodium metaphosphate and 10g of sodium polyphosphate.
and potassium metaphosphate 5g and sodium phosphate 5g
and as an emulsion stabilizer, and further add 1 part of sodium ascorbic acid.
10 g of an emulsion of soybean salad oil, 7.5 g of soybean salad oil, 1 g of sodium ascorbic acid, and 10 g of common salt. Mix well with 50g of water and sprinkle it evenly as a coating solution, leave it for 24 hours to fully penetrate, absorb, and retain it, then steam it with steam for 30 minutes, peel it for another 30 minutes, and dry it. Example 3: Add 200g of water to 80g of brown rice, heat in a regular pot for 10 points, stir-fry in a frying pan, and cook and eat like a pilaf. Example of Claim (3) 1 kg of brown rice was selected in the same manner as described in Example (1), washed with water, drained, and cooked in the same manner as described in Example (1). 80 g of brown rice obtained by soaking for an hour, draining the soaking liquid, steaming with water steam for 30 minutes, coating with the same coating liquid as described in Example (2), leaving to rest for 24 hours to allow sufficient penetration and absorption, and then drying. 200ml water in a simple pot made of aluminum metal foil
Example 4: Add g and 100 g of milk, boil for 10 minutes, adjust the taste with chemical seasonings, salt, etc., and eat. Example of Claim (4) 1 kg of brown rice was selected in the same manner as described in Example (2), washed with water and drained, and then a soaking liquid similar to that described in Example (2) was prepared. After soaking in the dipping liquid for 24 hours, drain the dipping liquid and sprinkle with the same coating liquid as described in Example (2).
After allowing it to sufficiently penetrate and absorb, it was steamed with steam for 30 minutes, and then plucked for another 30 minutes.
) and leave it for 12 hours to soak it up and absorb it, then dry it. Take 80 g of brown rice, add 150 g of water, 150 g of milk, and a little margarine in a regular pot and boil for 10 minutes. Applicant (inventor) Takao Fushimi cooks and eats in a milk fiber style with your favorite toppings.

Claims (4)

[Claims] (1) Carefully selected grains such as brown rice, washed with water and drained to form an aqueous solution of acidulants and grain quality improvers, or foods that enhance texture, flavor, taste, etc., flavorings, spices, and nutrients in acidulants and grain quality improvers. Immerse it in an aqueous solution containing one or more types of deep adhesion strengthening agent to strengthen the ingredients and inhibitors to prevent deterioration, rot, browning, etc., then drain the dipping liquid and steam or boil it. Rice that has been gelatinized and pregelatinized, or grains such as brown rice obtained by drying the gelatinized and pregelatinized product, can be cooked quickly and easily in a regular pot or a simple pot made of aluminum metal foil. A cooking method for simple rice cooking of grains such as brown rice. (2) Carefully select grains such as brown rice, wash them with water, drain them, add acidulant,
Aqueous solutions of grain quality improvers or acidulants are used as grain quality improvers to improve food texture, flavor, taste, etc., fragrances, spices, nutritional fortifiers to enhance nutritional components, and prevent deterioration, rot, browning, etc. Foods and fragrances that enhance texture, flavor, taste, etc. by soaking in an aqueous solution containing one or more types of inhibitors, etc., then draining the soaking liquid, and then using grain quality improvers or grain quality improvers to enhance texture, flavor, taste, etc. , spices, nutritional fortifiers to enhance nutritional ingredients, and inhibitors to prevent deterioration, rot, browning, etc., or an aqueous solution of these, etc. Gelatinized by boiling or gelatinized grains such as brown rice obtained by drying the gelatinized and gelatinized materials in a short time in an ordinary pot or a simple pot made of aluminum metal foil, etc. A cooking method for simple cooking of grains such as brown rice, which is characterized by easy cooking. (3) Carefully select grains such as brown rice, wash with water, drain, and add acidulant.
Aqueous solution of grain quality improver or acidulant, grain quality improver with texture,
Crab is immersed in an aqueous solution containing one or more of the following ingredients: foods that enhance flavor and taste, fragrances, spices, nutritional fortifiers that enhance nutritional components, and inhibitors that prevent deterioration, rot, browning, etc. Then, the soaking liquid is drained, steamed or boiled, and then the grain quality improver or grain quality improver is added to foods that enhance texture, flavor, taste, etc., fragrances, spices, and nutrients that enhance nutritional components. Sprinkle with one or more additives or an aqueous solution of a strengthening agent and an inhibitor to prevent deterioration, rotting, browning, etc., and then leave it to soak and absorb thoroughly.]
A simple method for cooking grains such as brown rice, etc., which is characterized in that grains such as brown rice obtained by drying or drying are cooked in a short time and easily in an ordinary pot or a simple pot made of aluminum metal foil, etc. Cooking method (4) Carefully select grains such as brown rice, wash with water, drain, and add acidulant.
Aqueous solution of grain quality improver or acidulant, grain quality improver with texture,
Crab is immersed in an aqueous solution containing one or more of the following ingredients: foods that enhance flavor and taste, fragrances, spices, nutritional fortifiers that enhance nutritional components, and inhibitors that prevent deterioration, rot, browning, etc. Then, drain the soaking liquid and add grain quality improvers or foods that enhance texture, flavor, taste, etc., flavorings, spices, nutritional fortifiers to enhance nutritional ingredients, and grain quality improvers to improve texture, flavor, taste, etc. Sprinkle with one or more of the preventive agents or an aqueous solution thereof, steam or boil, and then add the grain improver or grain improver. Foods that enhance texture, flavor, taste, etc., flavorings, spices, nutritional fortifiers that enhance nutritional ingredients, and inhibitors that prevent deterioration, rot, browning, etc., or foods that have been added with one or more of the following types: Sprinkle with such an aqueous solution and let it sit] Once thoroughly soaked and absorbed, or dry the grains such as brown rice in a regular pot or a simple pot made of aluminum metal foil, etc., in a short time. A cooking method for simple cooking of grains such as brown rice, which is characterized by easy cooking.