JPS6016556A - Preparation of processed rice by gelatinizing only surface layer of rice grain - Google Patents
Preparation of processed rice by gelatinizing only surface layer of rice grainInfo
- Publication number
- JPS6016556A JPS6016556A JP58124284A JP12428483A JPS6016556A JP S6016556 A JPS6016556 A JP S6016556A JP 58124284 A JP58124284 A JP 58124284A JP 12428483 A JP12428483 A JP 12428483A JP S6016556 A JPS6016556 A JP S6016556A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- water
- minutes
- surface layer
- processed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は米粒の表層部のみを糊化して、内層部まで糊化
を及ぼさない加工米の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing processed rice in which only the surface layer of rice grains is gelatinized without gelatinizing the inner layer.
従来、加工米として著名なアルファ米には多くの長所が
あるが、欠点としては炊飯した場合の食味が劣る点があ
げられている。従って、アルファ米の長所を保持しなが
ら、食味を米自体の自然の風味に等しく出来るような加
工米の出現が望まれていた。Alpha rice, which has traditionally been famous as a processed rice, has many advantages, but its disadvantage is that it has poor taste when cooked. Therefore, it has been desired to develop a processed rice that retains the advantages of alpha rice and has a taste equal to the natural flavor of the rice itself.
本発明は此の期待を充たしたものである。即ちアルファ
米の食味の欠点が、米粒の内層部まで糊化していること
に基づくものであることを見いだし、米粒の内層部を糊
化せず、表層部のみを糊化する方法を検討した結果、本
発明に到達したものである。The present invention satisfies this expectation. In other words, we found that the flaw in the taste of Alpha rice was due to the fact that the inner layer of the rice grain was gelatinized, and we investigated a method of gelatinizing only the surface layer of the rice grain without gelatinizing the inner layer. , the present invention has been achieved.
本発明の構成上の特徴は米を水に5分〜15分浸漬し、
次いで少なくとも6分蒸煮したもの、または米を熱湯中
で5分〜8分浸漬したものを乾燥することにより米粒の
内層部を糊化することなく、表層部のみを糊化すること
にある。The structural feature of the present invention is that rice is soaked in water for 5 to 15 minutes,
Then, by drying the rice that has been steamed for at least 6 minutes or soaked in boiling water for 5 to 8 minutes, only the surface layer of the rice grain can be gelatinized without gelatinizing the inner layer of the rice grain.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
一般に、米は米自体のもつ水分14%〜16%では、如
何に蒸煮加熱しても糊化することはなく、かへって砕は
細末となるが、米粒を水に’&?Mすると、米粒の水分
は増加し、それを加熱すると米粒の表層部から糊化が行
われ、経時的に内部まで糊化すること、および米を熱湯
中に浸漬するときも上記と同様な糊化が行われことの知
見を得た。In general, rice has a moisture content of 14% to 16%, so no matter how much steaming and heating it does, it will not gelatinize, and it will become hard and crumbly into fine powder. With M, the water content of the rice grains increases, and when heated, gelatinization occurs from the surface layer of the rice grains, and gelatinization occurs to the inside over time, and when rice is soaked in boiling water, the same gelatinization as described above occurs. We obtained the knowledge that this process was carried out.
米を水に浸漬するとき水の温度により水分の吸収率には
多少の差はあるが、浸漬した当初は早い速度で吸収して
約2時間経過後には20%〜22%でとまり変化は見ら
れない。即ち、浸漬時間を調整することで米粒の表層部
のみの吸水が可能となり、したがって、加熱により米粒
表層部のみの糊化も可能となる。When rice is soaked in water, there are some differences in the water absorption rate depending on the temperature of the water, but when rice is first soaked, it absorbs at a high rate, and after about 2 hours it stops at 20% to 22%, with no change observed. I can't. That is, by adjusting the soaking time, it is possible to absorb water only in the surface layer of the rice grains, and therefore, it is also possible to gelatinize only the surface layer of the rice grains by heating.
浸漬時間と水分吸収率の関係を見ると、5分間−−−−
一・・約5%、 10分間−・−約9%、15分間−・
・・・・−約11%、 30分間−・−約15%、の水
分をそれぞれ吸収することが判った。Looking at the relationship between soaking time and moisture absorption rate, it is 5 minutes---
1. Approximately 5% for 10 minutes-- Approximately 9% for 15 minutes--
It was found that ... - about 11% of moisture was absorbed, and for 30 minutes - about 15%, respectively.
なお、吸収率5%以下の米粒では、蒸煮により糊化した
後乾燥した米粒は、炊飯時の加熱時間を長くしても得ら
れる米飯は全く砕けて食味は甚だしく劣る。Note that for rice grains with an absorption rate of 5% or less, rice grains that have been gelatinized by steaming and then dried will be completely crumbly and have extremely poor taste even if the heating time during cooking is prolonged.
次に、米の水中における浸漬時間と浸漬後の蒸煮時間を
変えて米粒の表層部を糊化した加工米を炊飯して得られ
る米飯の食味を調べた結果を表1に示す。Next, Table 1 shows the results of examining the taste of cooked rice obtained by cooking processed rice in which the surface layer of the rice grains was gelatinized by changing the soaking time of the rice in water and the steaming time after soaking.
表1
表1に示した結果から判断すると、食味の良好な米飯を
得るには浸漬時間は5分以上を必要とし、蒸煮時間も6
分間以上が好ましいことが判る。Table 1 Judging from the results shown in Table 1, in order to obtain cooked rice with good taste, the soaking time must be at least 5 minutes, and the steaming time must also be 6 minutes.
It turns out that a time of at least 1 minute is preferable.
従って、米粒の表層部のみの糊化した乾燥米を製造する
には、
水の浸漬時間を5分以上となし、且つ浸漬後の蒸煮時間
を少なくとも6分にすることが必要であるが、水の浸漬
時間およびその後の蒸煮時間を長くすると米粒の内部ま
で糊化するので浸漬時間は5分〜15分、蒸煮時間は6
分〜15分の範囲内にするのが適当である。Therefore, in order to produce dry rice in which only the surface layer of rice grains is gelatinized, it is necessary to soak the rice in water for at least 5 minutes and to steam it for at least 6 minutes after soaking. If the soaking time and the subsequent steaming time are increased, the inside of the rice grains will be gelatinized, so the soaking time should be 5 to 15 minutes, and the steaming time should be 6 minutes.
It is appropriate to set the time within a range of 15 minutes to 15 minutes.
また、上述のようにして浸漬し“ζ蒸煮した米粒は膨潤
して吸水性に冨むので、これに炊飯用澱粉分解酵素、調
味料、栄養素、香料等を溶解した溶液を浸透付着させた
後乾燥することもできる。乾燥は水分5〜15%になる
ように行うとよいが、保存上からは水分を10%以下に
することが好ましい。In addition, the rice grains soaked and steamed as described above swell and become highly absorbent, so after soaking and adhering a solution containing starch-degrading enzymes for rice cooking, seasonings, nutrients, fragrances, etc. It can also be dried.Drying is preferably carried out to a moisture content of 5 to 15%, but from the viewpoint of storage it is preferable to reduce the moisture content to 10% or less.
また、米を熱湯に浸漬して米粒の表層部のみを糊化する
には、通常90℃以上の熱湯に5分〜8分浸漬すること
が必要である。この浸漬時間の規定は下記表2に示す試
験結果に基づく。Further, in order to gelatinize only the surface layer of the rice grains by soaking them in hot water, it is usually necessary to soak the rice in hot water of 90° C. or higher for 5 to 8 minutes. The regulation of this immersion time is based on the test results shown in Table 2 below.
表2
表2から明らかな如く、熱湯の浸漬により米粒の表層部
を糊化するには5分の浸漬が必要であり、一方、8分を
こすと米粒の内部まで糊化が進むので本発明の目的に適
さなくなる。このようにして熱湯に浸漬して米粒の表層
部のみを糊化させたものを、必要に応じ、酵素、調味料
、栄養素などの溶液を浸透させた後、乾燥して水分5〜
15%の加工米を得る。Table 2 As is clear from Table 2, 5 minutes of immersion is required to gelatinize the surface layer of rice grains by immersion in boiling water, while gelatinization progresses to the inside of the rice grains after 8 minutes of immersion. becomes unfit for purpose. In this way, the rice grains are soaked in boiling water to gelatinize only the surface layer, and then soaked with solutions of enzymes, seasonings, nutrients, etc. as necessary, and then dried to have a moisture content of 5 to 50%.
Obtain 15% processed rice.
上述のようにして得られる本発明に係る加工米は、従来
のアルファ米に比し、水分が少ないので乾燥時間も1/
4の時間で完了し得、且つ保存性が高い。また、この加
工米の炊飯にさいしては、加熱時間が短縮されるのみな
らず、洗米および水への浸漬等の作業が省かれ、また、
前述のごとく酵素、調味料、栄養素等の添加により食味
の改善も容易にできる利点がある。例えば病人食に供す
るには截粉分解酵素を添加して消化性を高め、妊婦食の
場合にはカルシウムを添加して強化し、業務用の場合(
ずし米等)には調味料を添加すること可能となる。した
がって、本発明に係る加工米は、従来のアルファ米に比
しその用途は極めて大きいものである。The processed rice according to the present invention obtained as described above has less water content than conventional alpha rice, so the drying time is 1/1/1.
It can be completed in 4 hours and has a long shelf life. In addition, when cooking this processed rice, not only is the heating time shortened, but operations such as washing and soaking the rice in water are omitted;
As mentioned above, there is an advantage that the taste can be easily improved by adding enzymes, seasonings, nutrients, etc. For example, for food for sick people, a powder-digesting enzyme is added to increase its digestibility, for pregnant women food, calcium is added to fortify it, and for commercial food (
Seasonings can be added to sushi rice, etc.). Therefore, the processed rice according to the present invention has a much wider range of uses than conventional alpha rice.
以下に実施例を示す。Examples are shown below.
実施例1
精米30kgを水洗して水に6分間浸漬した後、水切り
して100℃の温度下で8分間煮沸した。得られた蒸煮
米の米粒表層部は糊化されていたが内層部は生米の状態
であった。ついで上記蒸煮米を80°C以上の熱風で約
45分間乾燥して水分10%の加工米を得た。加工米の
歩留りは86%である。Example 1 30 kg of polished rice was washed and immersed in water for 6 minutes, then drained and boiled at a temperature of 100° C. for 8 minutes. The surface layer of the rice grain of the obtained steamed rice was gelatinized, but the inner layer was in a state of uncooked rice. The steamed rice was then dried with hot air at 80° C. or higher for about 45 minutes to obtain processed rice with a moisture content of 10%. The yield of processed rice is 86%.
上述のようにして得られた加工米を水に浸漬することな
く、そのまま15分間炊飯すると通を賓の米飯と同様の
食感および呈味を有する米飯を得た。When the processed rice obtained as described above was cooked for 15 minutes without being soaked in water, cooked rice having the same texture and taste as the cooked rice for a connoisseur was obtained.
なお、米粒表層部のみが糊化された上記蒸煮米は約10
%の水分を吸収し得るので、該蒸煮米1kgにカルシウ
ム分を含有する水溶液を加えて、該水溶液の約100c
cを吸収させることにより、カルシウムを添加した加工
米を容易に調製することができ、更に上記水溶液に代え
て調味液(例えば食塩水又は食酢)を添加することによ
り味付した加工米を調製することができる。The steamed rice mentioned above, in which only the surface layer of the rice grain is gelatinized, is about 10
% of moisture, so add an aqueous solution containing calcium to 1 kg of the steamed rice to absorb approximately 100 c of the aqueous solution.
Processed rice to which calcium has been added can be easily prepared by absorbing c, and flavored processed rice can also be prepared by adding a seasoning liquid (e.g., salt water or vinegar) instead of the above aqueous solution. be able to.
実施例2
精米30kgを95〜100℃の熱湯で洗米して該熱湯
中に6分間浸漬した後、取り出して水切りした。Example 2 30 kg of polished rice was washed with boiling water at 95 to 100°C, immersed in the boiling water for 6 minutes, and then taken out and drained.
得られた浸漬米の米粒表層部は糊化されていたが内層部
は生米の状態であった。ついで、この浸漬米を80°C
以上の熱風で約45分間乾燥して水分10%の加工米を
得た。加工米の歩留りは86%である。The surface layer of the rice grains of the obtained soaked rice was gelatinized, but the inner layer was in a state of uncooked rice. Next, this soaked rice was heated to 80°C.
The rice was dried with the above hot air for about 45 minutes to obtain processed rice with a moisture content of 10%. The yield of processed rice is 86%.
得られた加工米をそのまま炊飯すると食感および呈味の
良好な米飯となった。When the obtained processed rice was cooked as it was, it became cooked rice with good texture and taste.
また、この加工米は実施例1に記載と同様の手段でカル
シウムを添加したり、味(」けすることができる。Further, this processed rice can be flavored or added with calcium in the same manner as described in Example 1.
出願人 今野兵蔵 代理人 宮 1)広 豊Applicant Hyozo Konno Agent Miya 1) Yutaka Hiro
Claims (1)
煮したもの、または米を熱湯中で5分〜8分浸漬したも
のを乾燥することを特徴とする米粒の表層部のみを糊化
した加工米の製造法。Gelatinization of only the surface layer of rice grains, characterized by soaking rice in water for 5 to 15 minutes and then steaming for at least 6 minutes, or soaking rice in boiling water for 5 to 8 minutes and then drying it. A method for producing processed rice.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58124284A JPS6016556A (en) | 1983-07-08 | 1983-07-08 | Preparation of processed rice by gelatinizing only surface layer of rice grain |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58124284A JPS6016556A (en) | 1983-07-08 | 1983-07-08 | Preparation of processed rice by gelatinizing only surface layer of rice grain |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6016556A true JPS6016556A (en) | 1985-01-28 |
Family
ID=14881525
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58124284A Pending JPS6016556A (en) | 1983-07-08 | 1983-07-08 | Preparation of processed rice by gelatinizing only surface layer of rice grain |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6016556A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61239848A (en) * | 1985-04-17 | 1986-10-25 | Alpha- Shokuhin Kk | Production of instant cooked rice |
JPH06141795A (en) * | 1992-11-09 | 1994-05-24 | Toshio Katsuta | Method for producing processed cooked rice and its device |
WO2001078527A1 (en) * | 2000-04-17 | 2001-10-25 | Yukio Ishida | Process for preparing water-absorbing rice |
JP2005095070A (en) * | 2003-09-25 | 2005-04-14 | Alpha Shokuhin Kk | Method for producing enriched rice |
JP2008000086A (en) * | 2006-06-23 | 2008-01-10 | House Foods Corp | Method for producing boiled rice |
-
1983
- 1983-07-08 JP JP58124284A patent/JPS6016556A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61239848A (en) * | 1985-04-17 | 1986-10-25 | Alpha- Shokuhin Kk | Production of instant cooked rice |
JPH06141795A (en) * | 1992-11-09 | 1994-05-24 | Toshio Katsuta | Method for producing processed cooked rice and its device |
WO2001078527A1 (en) * | 2000-04-17 | 2001-10-25 | Yukio Ishida | Process for preparing water-absorbing rice |
EP1186242A4 (en) * | 2000-04-17 | 2005-09-28 | Yukio Ishida | Process for preparing water-absorbing rice |
JP2005095070A (en) * | 2003-09-25 | 2005-04-14 | Alpha Shokuhin Kk | Method for producing enriched rice |
JP2008000086A (en) * | 2006-06-23 | 2008-01-10 | House Foods Corp | Method for producing boiled rice |
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