JPS6018379B2 - instant porridge food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of an instant porridge-like food that can be reconstituted in a short time simply by pouring boiling water.

The porridge-like foods in the invention include porridge, porridge, rice soup,
Rice gratin, rice cereal food, etc. use rice as the main ingredient, and seasonings such as salt, sugar, soybean oil, miso, mirin, chemical seasonings, various extracts, milk, butter, cheese, etc. as necessary. dairy products, fish and meat, ham,
Meat products such as bacon, eggs, tofu, oiled vegetables, various vegetables,
It is a food that is prepared with other food ingredients such as mushrooms, pickled plums, sesame seeds, and perilla seeds.In addition, instant porridge-like food is a food that can be made into the above-mentioned porridge-like food in a short time simply by pouring boiling water. It is a convenient food.

For example, a good rice porridge has soft rice grains dispersed in so-called heavy water, has a good flavor and texture, has a moderate viscosity, and is extremely digestible.

For this reason, it is valued as a meal for sick people and infants. However, in order to cook such good porridge, rice must be boiled with a large amount of water for a long time while carefully controlling the heat, which requires a great deal of effort, experience, and time. Therefore, methods for producing instant porridge-like foods that can be reconstituted deliciously in a short period of time have been researched and reported, but a satisfactory product has not yet been obtained. for example,
Samuraiko Sho 45-3220 and Tsubaki Kaisho Ichi 2357 are made by compressing cooked rice, etc. with a roller and drying it with hot air, but the texture is not only slightly lacking in stickiness, but also poor in resiliency. Also, Tokukan Showa 5
Although 4-89156 has good restorability, it has poor stickiness and texture because it undergoes Qization and expansion by passing through small gaps under pressure. Tokukan Sho 54-80436 also has the disadvantage that it is necessary to heat it for a long time during restoration. Therefore, as a result of repeated studies to develop delicious rice for instant porridge that does not have the drawbacks of the conventional instant porridge products, the inventors of the present invention found that after soaking the rice in water and converting it into Q. The moisture content of the rice is adjusted to about 20-30% (weight %: the same applies hereinafter), then this rice is mixed with rice bran and molded into a predetermined size, and after the moisture content is about 8-20%, it is heated with hot air etc. An instant porridge-like food that can be deliciously reconstituted in boiling water for about 2 to 5 minutes by expanding the product has been completed.

The details of the present invention will be explained below.

First, the rice is soaked in water and then completely Qized by steaming, boiling, cooking, etc.

Next, the water content of the Q-treated rice is adjusted to about 20 to 30%. As a method, known methods such as hot air and microwave heating can be used, but from the viewpoint of productivity
It is preferable to use hot air at 0:00. After adjusting the moisture content, kneading it with an extruder, mochi pigeon machine, moat kneading machine, etc.
Shape into approximately the size of a grain of rice. Molding can be carried out by using an extruder or by using a roll and a cutter in combination, but an extruder is advantageous because it can be used for both kneading and molding. However, in the case of an extruder, a good product cannot be obtained unless extruding is carried out under conditions such that so-called puffing phenomenon is not noticeable. That is, the diameter of the rice dough extruded into a rod shape needs to be within about three times the diameter of the die hole of the extruder. Even if the moisture content of rice is about 30 to 40% before the kneading and shaping process, it is possible to produce an instant porridge-like food that can be reconstituted in a short time by adding boiling water. The rice may stick to the kneading machine or the molding machine, reducing workability, or the rice dough extruded into a rod shape or the rice cut into rice grains and molded during the molding process may re-adhere to each other. This refusion is undesirable because it frequently produces bound rice and defective products, resulting in a decrease in product yield. Moisture content is about 20-3
Since the rice adjusted to 0% does not stick to the machine or to each other after molding, it is possible to achieve good molding workability and a high product yield. Furthermore, if the water content is less than about 20%, it is not preferable because sufficient bran mixing will not be carried out due to insufficient viscosity in the wet kneading and molding process, resulting in clogging during extrusion and poor molding. In this way, the water content is about 20
The rice that has been kneaded and molded to a moisture content of ~30% is then adjusted to have a moisture content of approximately 8 to 20%.

In this case, the hot air temperature is preferably 40 to 90°C. Next, the product of the present invention is obtained by swelling the rice whose moisture content has been adjusted using a conventional method. Swelling is caused by heating medium such as pre-heated table salt.
Alternatively, it can be done using hot air or microwaves, but
From the viewpoint of manufacturing cost, etc., hot air of about 160 to 30 pi is preferable. The product obtained according to the present invention does not require cooking utensils such as a pot, nor does it require heating. A delicious porridge-like food can be obtained simply by placing the product of the present invention in a simple edible container such as a cup, pouring boiling water into the container, and holding the container for about 2 to 5 minutes. Examples will be described below.

Example 1 Polished rice LK9 was soaked in water for about 1 hour, and after draining, two sucrose fatty acid esters were added and mixed, and the mixture was steamed at 11yo for 10 minutes.

This steamed rice is heated with hot air at a temperature of 60 to 80 pm to remove 26% of the moisture in the rice grains.
After adjusting to %, it was extruded into a rod shape using an extruder. (The diameter of the extruder die hole is 1.
I did it with 2 skins. ) This extruded rod shape is cut into lengths of 4.5 mm using a high-speed cutting machine. I cut off my enemy. 60 pieces of cut
It was dried with hot air of ~80 qo to a moisture content of 14%, and subjected to sand swelling treatment with hot air of 230 qo for two nights to obtain a product. This product 5
A delicious porridge was obtained by placing 0.0 ml of rice in a styrofoam bowl, adding 0.5 ml of common salt, and adding about 300 cc of boiling water. Example 2 Polished rice lk9 was soaked in water for about 3 hours, drained, and then steamed at 120° C. for 7 minutes.

Claims (1)

[Claims] 1. After soaking rice in water, gelatinize it by a conventional method, then adjust the water content of this gelatinized rice to about 20 to 30% by weight, then knead it, mold it to a predetermined size, and reduce the water content to about 20% to 30% by weight. 8
An instant porridge-like food made by blending granular modified rice obtained by expanding the rice to ~20%.