JPS6131051A - Preparation of instant rice gruel having floral form - Google Patents

Abstract

PURPOSE:To prepare an instant rice gruel which can be reconstituted to gruel having floral form within several minutes only by adding not water or warm water to the instant gruel, by cooking moistened rice, and draining and drying the cooked rice. CONSTITUTION:Raw rice is moistened to a water-content of 20-30wt%, and dried to a water-content lower than that of the moistened state by >=5wt% to obtain rice grains having a water-content of preferably 8-10wt%. The obtained rice is cooked, washed with water, drained, and dried to obtain the objective instant rice gruel.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant porridge that can be restored to a flower-like shape within a few minutes (eg, 5 to 5 minutes) by simply adding boiling or hot water.

Porridge is a food that has been enjoyed in China and Japan since ancient rice. Congee is rice simmered in a large amount of water until soft.

Porridge can be used not only as baby food for infants but also as a staple food for the elderly and sick. Recently, it has also become widely enjoyed by the general public as a low-calorie beauty food. K to make porridge must be boiled over low heat for a long time. Also, adjusting the firepower and controlling the doneness is relatively difficult and requires a certain amount of experience. Therefore, there has been a strong desire to develop a porridge that can be easily enjoyed anytime and anywhere.

The production of instant porridge has already been attempted.

For example, Japanese Patent Publication No. 57-16624 and Japanese Patent Publication No. 57-16624
Publication No. 7-168648 discloses a method for producing instant porridge, which comprises roasting rice grains, steaming them in boiling water to swell them, then peeling them, draining them, and freeze-vacuum drying them. In addition, Japanese Patent Application Laid-Open No. 58-98048 discloses that rice grains are dried under reduced pressure, steamed in boiling water, and swollen.
Next, a method for producing an instant porridge is disclosed, which comprises stirring, draining, and freeze-vacuum drying. What these methods have in common is the aim of producing instant porridge in which the rice grains retain their original shape, similar to regular porridge made by steaming rice grains from water. When rice grains that maintain their original shape are reconstituted with hot water, they give a texture that is insufficiently thick and mellow, which is the original texture of porridge, and is not suitable for porridge-like rice.

Rather than keeping the original shape of the rice grain as it is, the inventors of the present invention created a flower-like structure by breaking the original shape and creating a flower-like shape.
The inventors have discovered that it is possible to produce instant porridge that can be reconstituted in a short time and has the original texture of porridge, which is rich in thickness and mellowness, and has successfully completed the present invention. Therefore, the present invention has a mellowness with an emphasis on thickening, is compatible with other seasonings, and has a new taste unique to porridge! fF characteristic.

“Flower bloom” or “as used throughout this specification
Flower-blooming rice grains mean that the rice grains have an amorphous shape, as if they have exploded, and have not retained their original shape.

The method for producing instant Hanasaki porridge of the present invention involves moistening raw rice with a moisture content of 20 to 300 to 30% by weight, and then drying the rice to a moisture content that is less than the adjusted moisture (in both cases, minus 5 weight percent). It consists of cooking rice, washing it with water, draining it, and then drying it.

The raw rice used in the present invention is mainly uruchimai, but wet rice (mochigome) can also be used, or a mixture of these in an appropriate ratio can also be used.More details regarding the present invention will be described below. Explain.

First, the moisture content of the raw rice raw material is adjusted to 20 to 600 to 60% by weight. Raw rice itself has a moisture content of approximately 15.54. Humidity conditioning is done by soaking raw rice in clean water. By soaking raw rice in fresh water VC for 5 minutes to 1 hour, the moisture content of the raw rice is 20 to 600 to 60% by weight, and the preferred water content is 24 to 26% by weight. This preferred moisture content is reached after about 15 minutes of soaking. If the moisture content of raw rice is less than 20% by weight, uniform cracks cannot be obtained in the grains in the next drying process. On the other hand, if the moisture content is 30% or more, the rice grains become brittle, cracking occurs, and the rice grains collapse.

After conditioning the humidity, spread the uncooked rice in a thin layer to remove a small amount of moisture from the conditioning moisture.
Both are dried to a moisture content of 5 weight minus the actual weight. For example, if the humidity-conditioned water is 60% by weight, the "moisture content obtained by subtracting at least 5% by weight from the humidity-conditioned moisture" is, for example, "25% by weight." If the amount of moisture loss is less than 5% by weight, drying is insufficient and uniform cracks do not form in the grains. On the other hand, if the rice is dried too much, the rice grains become brittle and prone to cracking, resulting in broken rice. Therefore,
The moisture content of rice grains after drying must be at least 5 weight winters. The preferred moisture range after drying is 8 to 10% by weight. As the drying means, any means such as hot air, infrared heating, or microwave heating can be used, but hot air drying is preferable. Subsequently, in the rice cooking step, it is desirable to cook the rice in boiling water at a temperature of 90° C. or higher for about 15 to 45 minutes, and the amount of hot water is preferably 8 times or more by weight of the raw rice. If the rice is cooked for less than 15 minutes, the rice will not fully bloom, and if it is more than 45 minutes, the rice grains will lose their shape and become mushy.

Therefore, the optimum cooking time is about 20 to 25 minutes. Next, after cooking the rice, wash it with water, drain it and dry it.

The permissible moisture range after drying is 5-16%, and the preferred moisture range is 6-91%! It is. If the moisture content after drying is less than 5%, the rice grains become brittle and difficult to maintain their shape. Also,
If the moisture content exceeds 13%, the taste will be poor and storage problems will occur. As a drying method, hot air drying, fluidized bed drying, vacuum drying, etc. can be used.

The above-mentioned Japanese Patent Publication No. Sho b7-16624, Japanese Patent Publication No. Sho b7-1
Unlike the methods described in Japanese Patent Publication No. 38548 and Japanese Patent Application Laid-open No. 58-98048, the method of the present invention first conditions raw rice to a moisture content of 20 to 600 to 60% by weight, and then reduces the moisture content by at least 5% by weight. Dry to remove up to 25 degrees of moisture. The inventors of the present invention discovered that flower-shaped rice grains could be obtained by drying uncooked rice unexpectedly (after adjusting the humidity, then drying it, and then subjecting it to a subsequent cooking process). According to the method described in the above-mentioned publication, which does not include a humidity conditioning step, instant rice is obtained that retains its whole shape.The method of the present invention, which includes a humidity conditioning step, yields instant rice with a flower-like shape.
Moreover, transparent instant rice with a large surface area can be obtained.

Therefore, it can be completely restored in a short time. In addition, since the original shape of the rice grains is broken down into a flowering state, it has the characteristic thickness and mellowness of porridge when rehydrated.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1001 non-glutinous rice with a water content of 15% was placed in a 50011L beaker, and then 300ml of 20°C tap water was added, stirred briefly, and then left in the apparatus for about 10 minutes to bring the moisture content of the 50% non-glutinous rice to 25qb.

Next, remove the rice from the beaker, remove the water M' on the surface of the rice grains, and place 5111 grams of non-glutinous rice on a 10-mesh mesh mesh.
The rice was spread evenly to a thickness of about 100 ml, and dried in a dryer at 80° C. for about 10 minutes to reduce the moisture content of the nonglutinous rice to 9% and to form cracks on the surface of the rice grains.

Next, non-glutinous rice Y1000d with cracks was poured into boiling water and cooked for 20 minutes while adjusting the heat so that the water temperature was 95°C to 98°C.

After cooking, the rice was placed in a colander and placed in tap water at 20°C, washed with water so that the rice grains were floating, and the slime on the surface of the rice grains was removed.

The drained rice was spread on a 10-mesh mesh to a thickness of about 5 mm and dried in a dryer at 80° C. for about 6 hours to reduce the moisture content of the rice to 16%.

Next, the dried rice was placed in a mortar and loosened by tapping lightly with a pestle to separate the rice grains into individual grains, thereby obtaining dried pregelatinized rice.

Electron micrographs were taken (magnification: 65x) to see the particle structure of this dried pregelatinized rice. This is shown in FIG.

Comparative Example This example illustrates the production of dried pregelatinized rice by a conventional method that does not include a humidity conditioning step.

Spread 100 g of non-glutinous rice with a moisture content of 15 ml evenly on a 10-mesh mesh to a thickness of about 1 cm and 5 m, and heat at 80°C.
Dry the non-glutinous rice in a dryer for about 60 minutes to reduce the moisture content by 9.
It was set as 4.

Next, use non-glutinous rice with a moisture content of 9% at 10100O! The rice was poured into boiling water and cooked for 20 minutes while adjusting the heat so that the water temperature was 95°C to 98°C.

After cooking, the rice was placed in a colander and immersed in tap water at 20°C, rinsed with water so that the rice grains were swimming, the slime on the surface of the rice grains was removed, and the colander was raised to drain the water.

After draining the rice, place it on a 10-mesh screen to a thickness of 5cm.
The rice was spread out to a size of about 1.5 m and dried in a dryer at 80° C. for about 6 hours, resulting in a rice moisture content of 7.3%.

Next, the dried rice was placed in a mortar, and in order to separate the rice grains into individual grains, the rice was loosened by tapping lightly with a pestle to obtain a sample.

In order to see the particle structure of the sample of this comparative example, an electron micrograph was taken (magnification = 65 times). This is shown in FIG.

As is clear from comparing Figures 1 and 2,
When rice grains are dried after undergoing a humidity conditioning process according to the method of the present invention and then cooked, the rice grains do not remain in their original shape but take on a flower-like appearance. If rice is suddenly dried and cooked without going through the humidity conditioning process, the rice grains will retain their original shape.

Sensory Test A sensory test was conducted to investigate the effects of the presence or absence of a humidity conditioning process on appearance and taste.

The products obtained in the Examples and the control products obtained in the Comparative Examples were tested by 20 randomly selected panelists. The results are shown in Table 1.

Table 1 Sensory test results Food taste 16 3 1
Incense Li 16
4 6 Overall evaluation 16
61 From the above results, the sample of Example which included the humidity conditioning process had better flowering condition and taste, and the humidity conditioning process is not necessary as a method for producing instant Hanasaki porridge. I can say that.

In order to confirm the restorability of the instant flower porridge sample obtained in the example, a restoring test using boiling water, warm water, and water was conducted. The results are shown in Table 2.

From the above results, it was confirmed that the instant flower porridge obtained by water droplet was completely restored in 5 minutes in hot water at 95°C, 5 minutes in hot water at 75°C, and 25 minutes in water at 20°C.

For comparison, a test was conducted on the restorability of the instant rice of the comparative example. The results are shown in Table 6.

From the results in 1-, it is understood that the sample of the comparative example requires about five times as much time to reconstitute as compared to the flower-blooming rice of the present invention.

[Brief explanation of the drawing]

FIG. 1 is a 35-magnification electron micrograph showing the particle structure of dried pregelatinized rice obtained by the method of the present invention. The second image 1 is an electron micrograph showing the grain structure of dried pregelatinized rice obtained by the method of the comparative example, with a magnification of f35.

Claims (3)

[Claims] (1) Humidify raw rice to a moisture content of 20 to 30% by weight, then dry it to a moisture content that is at least 5% by weight subtracted from the conditioned moisture, then cook rice, wash with water,
A method for producing instant Hanasaki porridge, which comprises draining and then drying. (2) The manufacturing method according to claim 1, wherein the moisture content of the rice grains obtained by drying after the humidity adjustment is 5% by weight or more. (3) Claim 1 or 2, wherein the moisture content of the rice grains obtained by drying after conditioning the humidity is 8 to 10% by weight.
The manufacturing method described in section.