JPS6010695B2 - How to make quick-cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing quick-cooked rice, which comprises soaking brown rice and unpolished rice in water or boiling water, freezing, and drying under reduced pressure.

Conventionally, various products have been supplied on the market as instant cooking rice, but most of them are completely Q-processed rice.

Although these materials differ in the type of heating medium, they are all prepared by performing heat drying and swelling treatment. However, all conventional fully Q-cooked rice has a texture similar to that of re-steamed rice, and suffers from loss of nutrients and reduced shape retention, making it impossible to obtain products of satisfactory quality. The present invention is not an instant rice that is completely Qized like a rice cooker, but a quick-cooked rice that has a broken texture similar to when uncooked rice is cooked, and that can be cooked in a shorter time compared to uncooked rice. The present invention was completed as a result of various research into the manufacturing method.

That is, in the present invention, brown rice or lagoon-polished rice (hereinafter referred to as pigeon-polished rice, etc.) is soaked in water or hot water to reduce the water content to 20 to 3.
This is achieved by rapidly freezing after adjusting to 0% and then drying under reduced pressure.

Further, in the present invention, a more favorable result can be obtained by performing a short heat treatment after the above-mentioned thickening step to slightly gelatinize the surface layer of the rice grains and increase their strength. Examples of means for this heat treatment include treatment with boiling water or millet heat. Furthermore, in the method of the present invention, after the water or hot water treatment, the rice grains are treated with boiling water or steamed and then microwaved for a short period of time to slightly Qize the starch inside the rice grains, resulting in a fast food with excellent texture. You can also get cooked rice. Concentration treatment performed for the purpose of moisture adjustment such as lagoon rice polishing is generally done with water at room temperature of 30%
It is enough to stay for ~12 minutes, or warm water (30~80q)
o) When carrying out the treatment, it is usually sufficient to stay for 0.5 to 20 minutes.

Further, the hot water treatment may be performed within 5 minutes if immersed in boiling water, and within 1 minute when performed by injection of live steam. It is preferable that the microwave treatment be performed within 3 minutes in the case of IKW output. Note that it is preferable that the device used for the microwave treatment be capable of varying the output of the microwave. Freezing treatment methods include contacting pre-treated groove-polished rice with cold air at -10°C or lower while shaking it, or freezing with liquefied carbon dioxide gas.
Freezing is carried out by contacting with various types of cold soot such as liquefied nitrogen gas, or by using a stationary freezing device, but surface freezing with flowing water at the initial stage makes it easier to maintain the individual rice grains and prevents them from solidifying into clumps. It is preferable because it can prevent this.

The reduced pressure drying process is performed in a deaeration tank, for example, at a pressure of 0.2 to 0.01
It is only necessary to deaerate the rice to about 100% Hg, and in this case, drying can be accelerated by heating at a temperature within a range that does not cause Qing of the treated rice, etc. (for example, at a low temperature of 60°C or lower).

Next, a description will be given with reference to the attached drawings.

Pour polished pigeon rice, etc. into soaking tank 1 and reduce the moisture content of the rice to 20-30.
After adjusting to %, freeze tank 3 while draining on conveyor 2.
After freezing, the product is dried under reduced pressure in a degassing tank 4 to obtain a product.

Note that the freezing tank 3 and the deaeration tank 4 may be an integrated device or may be separate devices. If a boiling water tank 5 is provided, it is preferable to pass the boiling water through the compere placed in the middle of the compere 2, but another method is to use a stainless steel mesh tube to probe the pigeon-polished rice, etc. soaked in water or hot water. It can also be done separately. In the microwave treatment, the residence time can be varied by adjusting the speed of the comparer 2 using a tunnel type device 6. Polished pigeon rice and the like treated by the method of the present invention have no or only mild effects of heat denaturation, so that a product with a texture almost the same as that of raw rice can be obtained.

In addition, the quick-cooked rice of the present invention has a porous structure due to drying under reduced pressure, so water has good permeability, and at the same time, heat conduction to the inside of the pig's milk becomes easier, reducing the cooking time. be able to. Another effect of the present invention is that when brown rice is processed, it can be cooked in an ordinary rice cooker without using a pressure cooker. EXAMPLES Next, Examples are given to further specifically explain the present invention, but the present invention is not limited to the following Examples.

Example 1 Polished rice soaked in 2 pic water for 30 minutes - Surface frozen at 6 sand in an air stream at 20:00 - Completely frozen in a 20 qo cooler and dried under reduced pressure to reduce moisture to 2%. I got early blow rice.

When this product was cooked in a 700W electric pot according to the usual rice cooking method, the rice was cooked in 15 minutes. When the raw rice was cooked in the electric rice cooker, the rice was not Q-enabled enough to be eaten after 15 minutes. Example 2 Output I after draining the sprouted rice soaked in 20°C water for 60 minutes
After irradiating it with KW microwave for 3 minutes and contacting it with liquefied carbon dioxide gas on a vibrating compere, it was frozen in a -30℃ refrigerator for 3 hours, and then dried for 12 hours at 30:00 under a reduced pressure of 0.4 feet Hg. As a result, quick-cooked rice with a moisture content of 4.8% was obtained.

This product and the raw rice were each placed in a heat-resistant synthetic resin bag with a small hole for degassing at the top for 100 ml, added with 50 ml of water, and irradiated in a household microwave oven at an output of IKW for 6 minutes. As a result, the product of the present invention was obtained. The rice became Q-formed rice that could be used for meals, but the raw rice could not be used for meals.

Example 3 Polished rice was soaked in warm water at 30 pm for 45 minutes, drained, and then soaked in boiling water for 1. After remaining in a sink, it was frozen at -2000 for 6 hours in a stationary freeze-vacuum dryer, and then dried for 1 hour under a reduced pressure of 0.4 Hg while flooding to 3800, with a moisture content of 2.6%.
I got early-blown rice.

When the above-mentioned quick-cooked rice and commercially available heat-dried Q-formed rice were placed in a heat-resistant perforated plastic bag and heated in boiling water for 18 minutes, the quick-cooked rice according to the present invention had better viscosity. .

Example 4 After soaking brown rice in 20:00 water for 2 hours, it was frozen for 6 seconds in an air flow of -20oo, and then dried by heating at 30qo for 12 hours under a reduced pressure of 0.6 Hg. , quick-cooked rice with a moisture content of 4.3% was obtained.

300ml of the resulting quick-cooked brown rice was cooked in a 700W rice cooker for 1 hour.
When I added Pibuko water and cooked the rice for 25 minutes, it was sufficient as a brown rice meal.

Furthermore, when brown rice was cooked under the same conditions, it was still not edible.

[Brief explanation of drawings]

In the accompanying drawings, FIG. 1 shows a process diagram of the method of the present invention. Figure 1

Claims (1)

[Claims] 1. A method for producing quick-cooked rice, which is characterized by soaking brown rice and milled rice in water or hot water, freezing, and drying under reduced pressure.