JPS59130156A - 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, flattened with rollers and dried and the resultant product is used as a starting substance to effect simple boiling in a short time. CONSTITUTION:Cereal grains such as unpolished rice are washed with water, immersed in a solution containing an acidulant and a cereal modifier to adjust its water content over 25% and the water content is raised over 50% before steaming or boiling. Then, the cereal grains and boiled or steamed to effect complete gelatinization and the transformation into the alpha starch form, then flattened with rollers and dried. The product is used as starting material for cooking to effect boiling in a usual manner.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention allows brown rice, which is rich in nutrients and has hard parts, to be cooked by using a high-pressure cooker or the usual method at home.
■ Rice with rice, rice with 7 minutes, germ rice, and barley from which ■ has been removed,
Wheat flour such as oats, brown pearl barley, brown soba with the skin removed, white rice, grains with low stickiness such as wheat, or other grains such as grains are carefully selected and washed with water, then acidulants and oils and fats as described below. , emulsions of oils and fats, grain improvers, mixtures thereof, aqueous solutions thereof, or mixed aqueous solutions thereof, etc. Foods, seasonings, chemical seasonings, fragrances, and spices listed below. Treatments such as soaking, soaking, or sprinkling with one or more types of inhibitors, antioxidants, nutritional fortifiers, etc. to prevent rot, deterioration, browning, etc. and then steamed or boiled, or further steamed or boiled, then oils and fats, emulsifiers for oils and fats, grain improvers, foods, seasonings, chemical seasonings, etc. Fragrances, spices, inhibitors to prevent rotting, browning, etc.
Sprinkle with one or more additives such as antioxidants and nutritional fortifiers to strengthen the nutritional ingredients, leave to soak and absorb thoroughly, dry, and press with a roll. Add water to dried grains such as brown rice and oats and cook in a rice cooker, an ordinary pot, or a simple metal pot such as aluminum metal foil, or use the method described above. Mix grains such as brown rice, oats, etc. obtained by method ① with commercially available white rice and other grains, add water, and cook in a short time using a rice cooker, an ordinary pot, or a simple pot such as aluminum metal foil. Cook the rice simply, or add butter or margarine, or add milk or milk and butter or margarine, or add Ochazuke seaweed, or cook the rice as described above. Cook by adding milk to make it oatmeal-style, or by adding seaweed and tea to make it ochazuke-style, or by cooking the rice as described above and then frying it in a frying pan to make it like fried rice or pilaf-style. This method is related to simple cooking of grains such as brown rice, etc., and brown rice oats etc. obtained by this method can be eaten as is by adding boiling water to a thermos or other heated container and boiling for a short time. The intended purpose is to absorb water and grain quality improvers, etc., depending on the synergistic effect and application effect of water washing, acidulant, grain quality improver, steaming treatment, boiling heat treatment, etc. Depending on absorption, grains such as brown rice retain 15% to 20% of moisture when washed with water, and 25% or more during immersion treatment, and then are steamed, boiled, and steamed.
During processing, it retains 50% or more of moisture, expands grains such as brown rice, and allows the air to gelatinize and gelatinize the hard parts of brown rice and other grains, making them viscous and imparting viscoelasticity to make them easier to digest and cooking. In addition to being able to cook rice in a short time and easily using a container, a regular pot, or a simple pot such as aluminum metal foil, grain improvers, foods, seasonings, seasonings, flavorings, spices, etc.
The quality, food flavor, taste, etc. are improved using nutritional enhancers, etc., and the nutritional components are improved. Grains such as brown rice are steamed or boiled using oils and fats, emulsions of oils and fats, etc., and then made into pressed rolls. During the manufacturing process, the grains of grains such as brown rice are prevented from sticking and peeled off at the point where they fall from the roll, and are also treated with acidulants, saline acids, inhibitors, preservatives, deterioration and browning prevention agents, etc. Also, in order to prevent spoilage, oxidation, deterioration, browning, etc. during product storage, the method of compressing grains such as steamed or boiled brown rice as described above is either steamed or boiled brown rice as is, or After steaming or boiling treatment, the oils and fats mentioned above or below are sprinkled with an emulsion of oils and fats, and left to sufficiently adhere, permeate, and be absorbed, and then flattened with a flattening roll or as required. Either heat the rolling roll with steam, an infrared lamp, or an electric heater, or heat the rolling material, such as steamed or boiled brown rice, as necessary by pouring hot water or spraying it with steam, or heating it with an infrared lamp or electric heater. Raw brown rice oats obtained by steaming or boiling treated grains such as brown rice as described above, steaming or boiling them, and then pressing them with a pressing roll. Methods for drying grains include natural drying, fan drying, heating drying using a steamer, hot air heating drying, direct hot air drying using propane gas, heating drying using infrared lamps, electric heaters, etc. There are various methods, such as a stir-fry drying method in which the tofu is stir-fried in a pot or stir-fried, a deep-fried tofu drying method in which the tofu is fried in animal or vegetable oil at 130 to 150 degrees Celsius, and other vacuum drying methods.

The materials used in this method are as follows.

That is, the acidulants used in this method include acetic acid, vinegar, lactic acid, citric acid, tartaric acid, succinic acid, inosinic acid, ascorbic acid, and acidic phosphates.

The grain improvers used in this method are fatty acid esters of sorbitan, fatty acid esters of glycerin, thickeners such as sodium alginate, propylene glycol ester of alginic acid, starches, etc., mixed with water and boiled. The resulting thickening materials include phosphates such as orthophosphates, pyrophosphates, polyphosphates, metaphosphates, acid pyrophosphates, acid phosphates, kansui, oils and fats, and emulsions of oils and fats.

The oils and fats used in this method include soybean oil, oils such as sesame oil, rice bran oil, olive oil, palm oil, safflower oil, and their blended oils, salad oils, and selected lard. .

The emulsion of oils and fats used in this method is made by emulsifying the oils and fats as described above using one or more types of emulsifiers, thickeners, etc. as described above, and in addition, as an emulsifying pressure agent, as mentioned above. Antioxidants, salt, foods, grain improvers, seasonings, nutritional fortifiers, alterations,
Used in this method using emulsions of oils and fats, or butter, margarine, or toning, to which one or more of browning, inhibitors, other preservatives, flavorings, spices, chemical seasonings, etc. have been added. Foods that contain active gluten, soy casein, milk or zein, frozen tofu, and other vegetable proteins,
Irigesame flour, raw or powdered chicken eggs, milk powder, skimmed milk powder, salmon, trout, and other fish meal, lecithin, gums, starches, corn starches such as cornstarch and waxy starch, yams, dextrin, wheat, buckwheat starches such as brown rice flour and rice flour, germs, seaweeds such as nori, wakame, and kelp, mushroom powder such as shiitake powder, shiso leaf powder, other dried vegetable powders, core, core avatar, coffee, These include salt, sugar, glucose, honey, starch syrup, etc.

Flavors and spices used in this method include food ingredients such as lemon oil, orange oil, strawberries, glucose, crocodile beans, crocodile, coumarin, vanilla, garlic, ginger, shichimi, wasabi bouillon, allspice, etc. The nutritional fortifiers used in this method include various vitamins, minerals, and essential amino acids.The antioxidants, deterioration, and browning inhibitors used in this method include ascorbic acid, sodium ascorbate, other antioxidants, and phosphoric acid agents. Preservatives, etc.

The seasonings used in this method are bonito flakes, kelp, miso, soy sauce,
Chemical preparations such as alcohol, ajirin, acetic acid, vinegar, meat extracts, extracts, glutamic acid, dainosinic acid, sodium succinate, dultin, saccharin, etc.

In addition, the above-mentioned grains such as brown rice can be soaked in a grain quality improver etc. for 6 to 24 hours to prevent immersion, or if necessary, soaked in 12 for 6 to 24 hours as described above, and then further stirred. Brown rice soaked in the soaking liquid in a machine and soaked in the soaking liquid for 15 minutes to 60 minutes.
The time for steaming treatment using steam is 10 to 30 minutes, which is stirred for a minute to evenly permeate and absorb the aqueous solution, as well as to better wash the aqueous solution and remove pesticides and the like more completely.

Also, the boiling time for adding water and boiling it varies depending on the method of cooking the boiled brown rice and the amount of water added, but it is 5 minutes to 1 minute.
Example 1. Example of claim (1): Add 3 kg of water to 1 kg of brown rice using a stirrer, recycle for 15 minutes, change the water, rinse with water, drain, and then add 14 g of propylene glycol ester of glycerin to 555 g of boiling water. Add 7 g of sodium alginate and stir to dissolve. Add 50 g of soybean salad oil and stir to emulsify. Furthermore, add 30 g of sodium phosphate, 10 g of sodium phosphate, and 5 g of potassium metaphosphate. Phosphoric acid-
Add 5g of sodium as an emulsion stabilizer, stir and mix to emulsify, then add 380g of common salt, stir, dissolve and mix. 20g of emulsion of soybean salad oil and 10g of common salt are mixed with 1 part of water.
After 24 hours of soaking in the soaking solution obtained by mixing and dissolving the brown rice in
Stir for 0 minutes to allow it to permeate and absorb evenly and evenly, wash thoroughly with the soaking liquid, drain the soaking liquid, steam for 30 minutes with water vapor, leave for another 30 minutes to gelatinize, and dry. Press and dry with a roll to produce instant brown rice oats. Take 80g of the instant brown rice oats into a simple pot made of aluminum metal foil, add 300g of water, add ochazuke furikake, and cook for 10 minutes to make ochazuke. Example 2 of cooking. Example of Claim (2) Take 1 kg of brown rice in a stirrer, add 3 kg of water, stir for 15 minutes at a time, wash thoroughly with water, drain the water, and add the washed brown rice to 1 kg of water with an acidity of 4.2. % vinegar, 2 g of propylene glycol ester of alginic acid, and 10 g of common salt were mixed and dissolved with stirring, and the resulting solution was immersed for 24 hours, and then the immersion liquid was drained and 50 g of water was added to the solution described in Example (1). Add 10g of emulsion of soybean salad oil, 10g of soybean salad oil, 10g of salt, 1g of sodium ascorbic acid, and 5g of skim milk powder, mix well, and dissolve. Sprinkle the mixture evenly. 2
Let it sit for 4 hours, steam it with steam for 30 minutes, leave it for another 30 minutes, dry it, press it with a roll, dry it, take 80g of instant brown rice, and put it in a simple aluminum metal pot with 200g of water.
and 100 g of milk and cook for 10 minutes to add salt, chemical seasonings, etc. ■■ taste ■■ ■■ Oatmill style cooking Example 3 Example of Claim (3) 1 kg of brown rice was carried out. Washed brown rice obtained by selecting, washing and draining the rice as described in Example (1) is soaked in a soybean salad oil emulsion as described in Example (1) for 24 hours, then the soaking liquid is drained and steamed for 30 minutes. After steaming for 30 minutes and completely gelatinizing and gelatinizing, prepare 15 g of emulsion of soybean salad oil, 10 g of soybean salad oil, and 10 g of skim milk powder as described in Example (1).
and 0.5 g of sodium ascorbic acid, 10 g of salt, and 50 g of water.
Mix and dissolve well, then sprinkle evenly and evenly with the coating liquid obtained, leave it to rest for 24 hours, flatten it with a roll, dry it, take 80g of brown rice oats, and put it in a simple pot made of aluminum metal foil.Take 150g of water. and 150g of milk and 5g of margarine
g and cook for 10 minutes to cook milk fiber rice style. Also, brown rice oats obtained as above 8
Example 4: Mix 0g with 800g of white rice and cook the rice in a rice cooker with the usual amount of water. Example (1) of embodiment of claim (4)
1 kg of brown rice was carefully selected in the same manner as described above, washed with water, drained, and added to 1 kg of water, 3 g of sodium metaphosphate, 0.4 g of sodium polyphosphate, 0.2 g of potassium metaphosphate, 0.2 g of sodium phosphate, and 15 g of salt. 15 g of emulsion of soybean salad oil as described in Example (1), 10 g of soybean salad oil, and 10 g of skim milk powder.
g, sodium ascorbic acid 0.5 g, salt 10 g, and water 5
After thoroughly mixing and dissolving 0g of the mixture, sprinkle the coating liquid evenly and evenly, let it sit for 24 hours, and boil it with steam for 30 minutes.
Steam for 30 minutes, let stand for 30 minutes, then sprinkle evenly and evenly with the same coating liquid as above and leave to rest for 6 hours until it is fully absorbed.
Absorb 80 g of brown rice oats obtained by drying and then pressing with a pressing roll into a regular pot and add 20 g of water.
Add 0g of rice, cook for 10 minutes, stir-fry for 10 minutes, then stir-fry chopped onions in a frying pan with butter.Add the above-cooked brown rice and oat rice, stir-fry, sprinkle with cheese, and make brown rice pilaf.Applicant. (Inventor) Takao Fushimi

Claims (3)

[Claims] (1) Carefully selected grains such as brown rice, washed with water, and drained to form an aqueous solution of an acidulant grain improver or an acidulant grain improver Foods, seasonings, fragrances, and spices that enhance texture, flavor, taste, etc. The product is soaked in an aqueous solution containing at least one type of nutrient-enriching agent and an inhibitor to prevent deterioration, rot, browning, etc., and then the soaking liquid is drained and steamed or boiled. A regular pot containing grains such as brown rice and oats that is gelatinized and gelatinized by heating, then flattening with rolls and drying to improve quality, texture, flavor, etc. and prevent deterioration. A method for cooking grains such as brown rice in a simple manner in a short time by adding water in a simple metal pot such as aluminum metal foil. (2) Select grains such as brown rice, wash with water, drain, and add to an aqueous solution of an acidulant grain quality improver or an acidulant grain quality improver to improve texture.
Foods, seasonings, fragrances, spices that enhance flavor and taste, etc.
Grain grains are soaked in an aqueous solution containing one or more grains, such as a nutritional fortifier that strengthens the nutritional components and an inhibitor that prevents deterioration, rot, browning, etc., and then the soaking liquid is drained and a grain quality improver or grain improver is added. Salt as a grain improver, foods that enhance flavor, taste, etc., seasonings, fragrances, spices, nutritional fortifiers that enhance nutritional components, and inhibitors that prevent deterioration, rot, browning, etc. Sprinkle with a mixture of the above or an aqueous solution thereof, steam or boil it, then press it with a roll and dry it to obtain gelatinization, gelatinization, quality and texture. To improve flavor and prevent deterioration of quality, grains such as brown rice and oats can be cooked quickly and easily by adding water in a regular pot or a simple metal pot such as aluminum metal foil. A cooking method for simple cooking of grains such as brown rice, characterized by (3) Select grains such as brown rice, wash them with water, drain them, and make an aqueous solution of an acidulant grain quality improver, or add salt to the acidulant grain quality improver.
Foods, seasonings, fragrances, spices that enhance flavor and taste, etc.
Immerse it in an aqueous solution containing one or more nutrients, such as a nutritional fortifier that enhances nutritional ingredients and an inhibitor that prevents deterioration, rot, browning, etc., then drain the soaking liquid and steam or boil it. After that, grain quality improvers or foods that enhance texture, flavor, taste, etc., fragrances, spices, nutritional fortifiers that enhance nutritional components, and inhibitors that prevent deterioration, rot, browning, etc. The product is sprinkled with one or more of the following ingredients, left to rest, and then rolled and dried.It gelatinizes, gelatinizes, and improves quality, salt, flavor, etc., and prevents deterioration. A grain such as brown rice that can be cooked easily in a short time by adding water to the grain such as brown rice and oats in an ordinary pot or a simple metal pot such as aluminum metal foil. (4) Foods that enhance texture, flavor, taste, etc. by carefully selecting grains such as brown rice, washing them with water, and draining them into an aqueous solution of an acidulant grain improver or an acidulant grain improver. ,seasoning,
The grains are soaked in an aqueous solution containing flavorings, spices, nutritional fortifiers to strengthen nutritional components, and inhibitors to prevent deterioration, rot, browning, etc. Food quality improvers or grain quality improvers that enhance texture, flavor, taste, etc., fragrances, spices, nutritional fortifiers that enhance nutritional components, and inhibitors that prevent deterioration, rot, browning, etc. Alternatively, the grain quality improver or the grain quality improver can be further enhanced by sprinkling it with an aqueous solution or steaming it or boiling it to improve the texture, flavor, taste, etc. Foods, seasonings, fragrances, spices, supplemented with one or more of the following substances, such as nutritional fortifiers to enhance nutritional components and inhibitors to prevent deterioration, rotting, browning, etc., or sprinkled with an aqueous solution thereof. The grains, such as brown rice and oats, which are gelatinized and gelatinized by rolling, rolling, drying, and improving the quality, texture, flavor, etc., and preventing deterioration, are placed in a regular pot or aluminum metal. A simple cooking method for cooking grains such as brown rice in a short time by adding water in a simple metal foil pot or the like.