JPS61260844A - Production of dried rice - Google Patents

Abstract

PURPOSE:To produce a dried rice eatable simply by pouring hot water on it and having the taste and flavor similar to those of just-cooked rice, by roasting rice as a pretreatment stage of the gelatinization of rice by cooling or steaming. CONSTITUTION:Rice such as polished rice, unpolished rice, whole rice, etc., is roasted over a slow fire under stirring to keep the rice from scorching. The roasted rice is boiled or steamed by conventional method and the obtained gelatinized rice is dried by conventional method.

Description

[Detailed description of the invention] (Subject of invention, field of industrial application) The present invention relates to a method for producing dried rice.

(Prior art and its problems) Dry rice, which is prepared by heat-treating rice in advance so that it can be eaten in a short period of time, is already commercially available.

One type is in the form of rice seeds, which you can simply pour boiling water over.

When this is rehydrated with hot water, the dried rice floats in the water, and if left as is for 3 to 5 minutes, it becomes like wheat flour and has no chewy texture, so it cannot be called cooked rice.

Other items are ones that are in a baked state, and when cooking,
There are some that can be cooked for 5 minutes. This is similar to cooked rice, but requires the effort of cooking.

In other words, among the dried rice currently available on the market, those that are simply poured with boiling water without any special care are left with a wheat-like texture that is not chewy and cannot be called boiled rice. , it takes a little time and effort to cook just like regular rice. With this, you can't just pour hot water and eat it like instant noodles.

(Objective of the present invention) An object of the present invention is to provide a method for producing dried rice that can be eaten by simply pouring boiling water onto the dried rice and has a flavor similar to freshly cooked rice.

(Configuration of the present invention) The present invention is.

This is a method for producing dry rice, comprising the steps of (a) roasting rice, (b) cooking or steaming the roasted rice, and (c) drying the cooked or steamed rice.

The rice referred to in the present invention includes not only white rice but also various kinds of rice such as brown rice, half-cooked rice, and rice fortified with germination rice 1.

In the present invention, the process of roasting the rice is performed as a pretreatment process before boiling or steaming the rice to pregelatify it. The reason is not clear, but by simply pouring hot water onto the dried rice, it is possible to return it to a state extremely similar to that of regular cooked rice.

The length of time to roast the rice varies depending on the type and amount of rice, but in the case of white rice, roast it until the translucent white rice becomes the color of milky white glutinous rice. If it waits longer than that, it will turn into hail and the rice will burn.

You can roast it directly by putting it in a container, or you can roast it in a steam pot to avoid burning. Roasted rice is boiled or steamed to alpha-alize it. The cooking or steaming process is carried out by conventional and known technical means.

Dry rice according to the present invention is obtained by drying rice that has been pregelatinized by cooking or steaming. The drying method is carried out by conventional known technical means such as hot air drying and heat drying.

(Example) Example 1 Put 1 cup of white rice into a thick frying pan. Roast over low heat for about 6 minutes, stirring frequently to avoid burning.

Then turn off the heat and stir for about 2 minutes while heating with residual heat. This causes the white rice to lose its transparency and become milky white.

After washing the roasted rice, cook it. Use a regular rice cooker, add 450 cc of water, cook on high heat for about 3 minutes, once it boils, reduce the heat to simmer and cook for about 8 minutes. At the end, cook on high heat for about 3 seconds. Turn off the heat and cook the rice unevenly for about 10 minutes, then spread it thinly on a wire rack. In this case, since the rice is already roasted, it becomes difficult for the rice to stick to each other. Place this in the microwave oven and dry it while heating it using the microwave and heater (1m degree setting is approximately 40°C). Drying time is about 2 hours, and after 1 hour, turn the rice over. This yields dry rice.

This dried rice sticks together, but when you rub it with your hands, it easily separates into individual grains, and the color is almost the same as when regular white rice is cooked.

I put this dried rice in a styrofoam container, added seasonings and spices, poured a lot of boiling water, waited 3 to 5 minutes, and then ate it. There was no core left in the rice, which was the same as regular chazuke. Ta.

Also, if the amount of hot water was reduced, the rice would be similar to freshly cooked rice.

Example 2 Place 1 cup of brown rice in a thick frying pan. About 10 minutes on a simmering fire
Roast for a minute, stirring to avoid burning.

Then turn off the heat and stir for about 2 minutes while heating with residual heat. This darkens the color of the brown rice and gives it a candy color.

After washing the roasted rice, cook it.Use a pot in a rice cooker, add 900 cc of water, cook on high heat for about 5 minutes, once it boils, reduce the heat to simmer and cook for about 25 minutes.At the end, cook on high heat for about 3 seconds, Turn off the heat and let it simmer for about 15 minutes.

Spread the cooked rice thinly on a wire rack. In this case, since the rice is already roasted, it becomes difficult for the rice to stick to each other. Put this in the microwave and dry it while heating it using the microwave and heater (temperature setting is about 40°C). Drying time is about 2 hours, and after 1 hour, turn the rice over. This yields dry rice.

This dried rice sticks together, but when you rub it with your hands, it easily separates into individual grains, and the color is almost the same as when regular brown rice is cooked.

I put this dried rice in a Styrofoam container, added seasonings and spices, poured in plenty of hot water, waited 3 to 5 minutes, and then ate it. There was no core left in the rice, and it was 1. .

Also, if you reduce the amount of hot water, the rice will be in a state similar to freshly cooked rice.

Example 3 Place 1 cup of white rice in a thick frying pan. Roast over low heat for about 6 minutes, stirring frequently to avoid burning.

Then turn off the heat and stir for about 2 minutes while heating with residual heat. This causes the white rice to lose its transparency and become milky white.

After washing the roasted rice, soak it in water for 10 minutes.

Steam the soaked food in a steamer for 10 minutes, then turn off the heat and cook for about 5 minutes.
Steam for a minute, then spread the steamed rice thinly on a wire rack.

In this case, since the rice is already roasted, it becomes difficult for the rice to stick to each other. Put this in the microwave and dry it while heating it using the microwave and heater (temperature setting is about 40°C). The drying time is about 1 hour, and dry rice is obtained.

The dried rice obtained in this example is almost the same as the dried rice obtained in Example 1, but compared to the dried rice in Example 1, it has less moisture and is not sticky, making it easier to cook steamed rice. It is easy to spread the rice thinly on a net, and when the dried rice that has stuck together is rubbed by hand, it is easier to separate it into individual grains than in Example 1.

Furthermore, compared to the dried rice of Example 1, it has less moisture and therefore dries faster.

I put this dried rice in a styrofoam container, added seasonings and spices, poured in plenty of boiling water, waited 3 to 5 minutes, and then ate it. There was no rice core left behind, and it was the same as regular chazuke. is.

Also, if you reduce the amount of hot water, the rice will be in a state similar to freshly cooked rice.

(Comparative example) Cook white rice after washing it. Use a regular rice cooker, add 450 cc of water, cook on high heat for about 3 minutes, bring to a boil, then reduce to a simmer and cook for about 8 minutes. At the end, cook on high heat for about 3 seconds. Cook,
Turn off the heat and simmer for about 10 minutes. Spread the cooked rice thinly on a wire rack. In this case, the cooked rice sticks to each other and is difficult to spread, so put it in the oven and dry it while heating it with a microwave and heater (temperature setting is about 40 degrees Celsius). Drying time is about 2 hours, and after 1 hour, turn the rice over. This yields dry rice.

This dried rice is difficult to separate even if it is pressed together and rubbed by hand.

I put this dried rice in a styrofoam container, added seasonings and powder, poured a lot of boiling water, waited 3 to 5 minutes, and then ate it, but it didn't return to normal and not only did the rice have cores, but it stuck to my teeth. It was difficult to eat and could not be eaten like regular chazuke.

(Effects of the Invention) In this way, in the present invention, the process of roasting the rice is performed as a pretreatment process before cooking or steaming the rice to alphanize it. It is possible to provide dried rice having a flavor similar to that of boiled rice.

Claims (1)

[Claims] (a) Process of roasting rice (b) The process of cooking or steaming roasted rice (c) Drying the cooked or steamed rice A method for producing dried rice.