JPS5971654A - Preparation of instant glutinous rice steamed with red beans - Google Patents

Abstract

PURPOSE:To prepare instant glutinous rice steamed with red beans having the same tatse as that prepared by steaming it by a steaming basket, by steaming glutinous rice and red beans with low water content, immersing it in an aqueous medium in a short time, bagging it. CONSTITUTION:Glutinous rice steamed with red beans obtained in low water content not to cause adhesion between rice grains is immersed in an aqueous medium. When rice grains are isolated and do not stick to themselves, they can be bagged continuously by a fixed amount. They are bagged while water is completely absorbed and yet viscosity is not produced. Consequently, the glutinous rice steamed with red beans after bagging has the same water content as an existing one, viscosity is produced between the rice grains, excess water is not present, and it has the same taste as the existing one.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant rice, and more particularly, to a method for producing instant rice that has the same flavor as steamed rice in a steamer.

Old rice and rice are very popular foods due to their delicious taste and filling properties, but the process of steaming the glutinous rice and boiling the red beans are both extremely time-consuming. However, the disadvantage is that it requires complicated steps. For this reason, so-called instant retort sekihan was developed, which can be eaten by immersing it in hot water in a plastic container, but manufacturing it is not only time-consuming;
The resulting sekihan has the decisive flaw that the rice particles adhere to each other and become gelatinous, absorb a large amount of water and become soft, and the flavor is also poor.

In other words, instant retort-packed sekihan is made by putting soaked glutinous rice in a plastic container with a certain amount of water and steaming it by heating it at high temperature for a long time to sterilize the steaming process and sell it as sekihan as is. However, the water is not completely absorbed and the result is high-quality sekihan; some of the water remains at the bottom, making that part soft, and on the other hand, the top has less moisture. The drawback is that the surface of the rice grains becomes hard and the flavor deteriorates due to a lack of it.

In addition, conventional okowa is made by soaking glutinous rice for a day, resulting in a moisture content of 69%.
About 45-60%, with occasional sprinkling of water.
After steaming for about a minute, the steaming was completed with a final moisture content of about 50%.

The rice produced in this way has a uniform moisture content and excellent flavor, but the rice grains become sticky and lump-like, making it difficult to divide the rice into small pieces and bag them continuously. I can't afford it.

The present invention provides rice that has the same amount of water absorption as steamed rice and has an excellent flavor, and can be divided into small portions.
It was made for the purpose of manufacturing rice rice packed in bags.

The present invention is a method for producing instant rice by soaking steamed rice with a low moisture content in which the rice grains do not stick to each other in an aqueous medium for a short time and packing the rice into bags.

A feature of the present invention is that steamed rice is soaked in an aqueous medium with a water content so low that the rice grains do not become sticky. Low moisture content here means about 67 to 45 inches, which is lower than the 50% moisture content of conventional rice, but if steaming is completed at a moisture content of 67 to 45 inches, the rice grains will be If rice grains are immersed in an aqueous medium with less stickiness, they will loosen and become smooth, making it possible to continuously pack a certain amount into bags. When rice grains are immersed in an aqueous medium, they begin absorbing enough water to reach saturated water, but when they have completely absorbed water, they do not yet become viscous, but they become viscous over time. Packing is carried out while the water has been completely absorbed but it is still not viscous.

As a result, the rice that has been packaged has the same moisture content as conventional rice, and the spaces between the rice grains are sticky, but there is no excess moisture and the flavor is the same as that of conventional rice. You will get it.

In the present invention, glutinous rice is first soaked in water, but water absorption does not increase even if soaked for a long time.
Therefore, a soaking time of 6 to 5 hours is appropriate. As a result of this soaking process, the water absorption amount of the glutinous rice is about 67 to 38 inches.

This soaking process can be done with water, but when producing sekihan, a lever in water containing red bean pigment extract t'L'f! :implement. The water containing the red bean pigment extract can be water, hot water, or water obtained by adding a pigment extract with ethanol or other organic solvent to water. However, in normal cases, it is preferable to use the broth in which the red beans are boiled as is as the water containing the pigment extract, and the boiled red beans can be used in a subsequent step. It is also possible to use cowpeas instead of red beans.

White or colored soaked glutinous rice is drained and then steamed in a steamer, large steamer, steamer basket, etc. According to the conventional method, this steaming process takes 45 to 60 minutes, and if necessary, a considerable amount of water is added to achieve a final moisture content of 50%, producing the most desirable rice. . However, in the present invention, in order to reduce the moisture content so that the rice grains do not become sticky, steaming for about 25 to 40 minutes is sufficient, and water sprinkling is minimal or unnecessary. Although it varies slightly depending on the fffl type and polishing level of rice, a moisture content of about 37 to 45 inches is preferable in the present invention. If the rice has a water content of 37 to 45 inches, the rice grains will separate when soaked in an aqueous medium.
This allows it to flow.

As the aqueous medium, cold water, especially cold water of 10°C or lower, is preferable, but warm water may also be used.
Water containing about 15% is also acceptable. If ethanol is included, the rice grains will be dispersed well and sterilization will be imparted, making it possible to extend the refrigeration period.

The immersion time is preferably about 15 to 20 seconds in cold water.

In short, the final moisture content should be about 50%, matching the moisture content of conventional rice of good quality.

When making sekihan, heat treatment 1-
It is best to add and mix red beans or cowpeas.

At the same time as θ-pickling, the rice grains of rice grains separate and become fluid, so they can be easily separated into fixed amounts by draining water and packed into polyethylene bags.

The time for draining the rice must be when the final moisture content of the rice is around 50 g, and before it becomes viscous, so it is necessary to test it in advance and set the time according to the moisture content.

Containers include retort packaging plastics such as polyethylene, PVC, polycellulose, the same film, aluminum foil,
and a combination of these as appropriate.

To make it edible, for commercial use, it can be steamed in a large steamer with or without the packaging, or at home, it can be simply steamed in a steamer or heated in boiling water in a bag for a long time. Similar to the traditional method of steaming rice in a time-steamed basket.

It is possible to easily obtain rice flour that absorbs water quickly, does not have glutinous rice particles sticking to it, and has excellent flavor and texture.

Examples of the present invention will be described below.

Example: Prepare 1 soo.y of glutinous rice and wash it. Separately, 300 g'f; C2.5 kg of red beans were heated for 15 minutes, the broth was separated, and the glutinous rice was soaked for 3 hours in water containing the red bean pigment extract obtained by cooling. do.

Next, this glutinous rice was steamed in a steamer for 35 minutes without sprinkling with water. The moisture content of the obtained rice is approximately 40%.
Met.

Fresh water is added to the red beans from which the red bean broth has been separated as described above, and the beans are boiled for 15 minutes and heated until the red beans are sufficiently soft and edible. The heat-treated red beans and the glutinous rice steamed in the above manner are immersed in cold water at 10°C for 20 seconds. After soaking, scoop up the mixture of glutinous rice and red beans, weigh it to 200g, and add it. Seal the package with polyethylene film and store in the refrigerator.

The moisture content in the rice grains of the sekihan obtained here was approximately 50%. The packaged instant sekihan produced in this way was steamed in a Tanikimei steamer and then served in single servings. A suitable amount of sesame seeds was added to the furikake meal. This sekihan was of extremely superior quality, in terms of color, flavor/texture, and physical properties, and was completely comparable to sekihan produced by the conventional method using bamboo steamer over a long period of time.

Agent Patent Attorney 1) Parent Male 245-

Claims (1)

[Claims] A method for producing instant rice, which is characterized by immersing steamed rice with a low water content in which the rice grains do not stick together in an aqueous medium for a short period of time, and then packing the rice into bags.