JPS6137067A - Method for processing and producing instant rice grain and the like and method for improving quality thereof and the like - Google Patents

Abstract

PURPOSE:To improve hue, quality, sense of eating, flavor, mutriment components, etc., by dipping rice grains in edible vinegar, etc., heat-treating the rice grains, and flattening the rice grains, and treating the flattened rice grains in oil to impart instant cookability to the rice grains, etc., e.g. unpolished rice grains which cannot be easily cooked. CONSTITUTION:Rice grains are carefully selected, washed with water and dipped in edible vinegar, common salt, sugar or grain quality improver, etc., heat-treated by steaming or boiling method, etc., and then flattened with rolls. Thus, the aimed soft flattened rice grains are obtained, and treated with an oil. Alternately, dried (semi)dried flattened rice grains, etc. are treated with an oil to give the aimed instant rice grains, etc.

Description

[Detailed description of the invention] The present invention provides brown rice, half-cooked rice, 7-minute-cooked rice, germ rice, white rice,
Rice grains such as crushed rice, old rice grains, edict rice grains, etc. are carefully selected and washed with water, or they are carefully selected, washed with water, washed with water using a whisk, etc., or washed with water using a whisk, etc., and the water is drained and washed thoroughly. If necessary, soak in water for 30 minutes to 12 hours and drain, or carefully select rice grains such as brown rice, old rice grains, or edict rice grains as mentioned above and wash with water. Either wash it in a machine or wash it with water, drain the water and rinse thoroughly with water, or if necessary, soak it in water for 60 minutes to 12 hours and drain it, then blanch it with hot or boiling water or add steam blowing. Heat treatment or steam for 60 minutes or more with steam, or 30 minutes to 60 minutes in a steam double boiler at normal pressure.
The heat treatment depends on the heating method, such as boiling for a minute to a soft point, hot air heat treatment, calciner heat treatment, rotary toast machine heat treatment, kettle or rotary furnace heat treatment, etc. or quality improver, grain improver, swelling agent, surfactant,
Emulsifier, propylene glycol ester of alginic acid,
Thicknesses, malts, enzymes, enzyme preparations, wheat germ, salt, sugars, fats and oils, emulsions of fats and oils Oils and fats obtained by adding one or more antioxidants and preservatives, etc. emulsions, soy sauces, miso, seasonings, chemical seasonings, spices, fragrances, extracts, seasoning liquids, acidulants, sweeteners, flavorings, nutritional fortifiers, quality, texture, flavor, nutritional ingredients Solution blanching treatment using one or more of the various materials listed in H. Or add an aqueous solution or mixed solution of these and cook for 60 minutes to 60 minutes in a steam double boiler at normal pressure, or add an aqueous solution or a hot solution of these and cook for 60 minutes in a pressure cooker. Rice grains such as soft brown rice, half-cooked rice, 7-minute-cooked rice, germ rice, white rice, crushed rice, etc., obtained by heating in a boiling water solution for 60 minutes to a soft point, or Processing and manufacturing of soft old rice grains or very old rice grains obtained by processing as described above using such old rice grains or very old rice grains, etc., or heating method or hot water solution heating method as described above. Rice grains such as soft brown rice, old rice grains, or very old rice grains obtained by processing are naturally dried by fan drying, hot air drying by fan, hot air drying, heating drying using a rotary toast machine, heating drying in a kiln. Processing and manufacturing of dry-processed rice grains such as brown rice obtained by roasting and heating drying in a rotary furnace, vacuum drying, freeze-drying, etc., dry-processed old rice grains, dry-processed super-old rice grains, etc. It is obtained by pounding dry-processed rice grains such as foreign rice and brown rice, dry-processed old rice grains, dry-processed super-old rice grains, etc. obtained by heat treatment as described above and drying method as described above. Rice grains such as processed brown rice, processed rice with rice, processed germ rice, processed white rice and processed crushed rice are used as the raw material rice for processing in their nature.

As described in L, the purpose of heat treatment, such as heat treatment or hot water solution heat treatment of rice grains, etc., is to remove nutrients such as vitamins contained in the epidermis of unhulled rice, brown rice, etc. The components are transferred to the endosperm and become alpha. In addition, the purpose of hot water solution heat treatment depends on the individual effect, combined effect, combination effect, synergistic effect, etc. of the heat treatment and the thin material of the solution used for the hot water solution heat treatment. It removes denatured oils and fats, scum, and residual pesticides, fungicides, and insecticides contained in grains, etc., and improves quality, texture, flavor, nutritional components, etc., and improves browning, deterioration, aging, etc. We are trying to prevent this.

Next, rice grains such as brown rice, old rice grains, super old rice grains, processed rice grains such as processed brown rice, processed old rice, rice grains for processing, etc. as described above are used as raw materials for processing, and are carefully selected, washed with water, and further processed as necessary. After soaking in water for 30 minutes to 24 hours, organic acids, vinegar, salt, sugars, malt, enzymes, enzyme preparations, wheat germ,
Sugars, stems, mash, soy sauces, miso, spirits, alcoholic beverages,
Mirin seasoning, chemical seasonings, spices, flavors, extracts,
Seasonings, nutritional fortifiers, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickening agents, phosphates, polymerized phosphates, leavening agents, oils and fats, emulsions of oils and fats, antioxidants, preservatives and quality, The food is pickled or pickled using one or more types of food additives or foods that improve texture, flavor, nutritional content, etc. That is, depending on the type of rice grains etc. that are raw materials for processing, the year of old rice grains or super old rice grains, the purpose of pickling treatment, the type of processed product, etc., instant pickling, night pickling, instant pickling, medium pickling, etc.
Ugami-zuke, vinegar pickle, salt pickle, etc. using one or more of the thin ingredients listed above, depending on whether preserved pickling, long-term pickling, etc.
Sugar pickles, malt pickles, enzyme pickles, soy sauce pickles, miso pickles, koji pickles,
Moromi pickles, mustard pickles, seasoning pickles, sake pickles, sake pickles, mirin pickles, fat and oil pickles, oil and fat pickles in emulsified liquids, alginic acid pickles in propylene glycol, quality improvement pickles, surfactant pickles, emulsifier pickles, glue Foods that use one or more of the above-mentioned thin materials such as pickles, leavening agents, Korean pickles, and organic acids listed above, and raw materials for processing as described above, depending on the circumstances of food additives and immersion pickles such as Bickles pickles, etc., listed above. , The pickling process is carried out by selecting the pickling method described above, either alone or in combination, or in an appropriate combination, depending on the type of rice grain, the purpose of the pickling process, and the type of product, etc., and the raw materials described above. The purposes of pickling rice grains for processing are the individual effects, synergistic effects, combined effects, and combination effects of thin materials such as organic acids mentioned above, as well as various effects such as enzymatic decomposition, solution extraction, chemical decomposition, and osmotic pressure caused by the pickling process. It removes denatured oils and fats, denatured components, grime, residual pesticides, residual fungicides, residual insecticides, etc. contained in rice grains for processing due to exudation, etc., and improves quality, texture, flavor, nutritional components, etc. The goal is to make raw rice grains softer, increase their moisture content, prevent browning, deterioration, aging, etc. of processed products, and improve their steaming properties, soft point properties, processing properties, etc.

Next, the raw materials for processing, such as rice grains, are pickled using the above-described pickling method, followed by washing and draining as necessary, followed by the above-mentioned heating method, or boiling water solution heating. Depending on the method, heat treatment is performed, or as described above, heat treatment is performed depending on the heating method described above or hot water solution heating method, and then wheat flour, buckwheat flour, wheat flour, grain flour, starch, protein powder, Potato flour, bean flour, vegetable seaweed flour, pregelatinized flour, etc., or a mixed powder obtained by mixing these, or a single or mixed powder of these, or an organic acid. , salt, sugars, malts, enzymes, enzyme preparations, wheat germ, sugars, stems, koji, mash, soy sauces, miso,
Alcohol, alcoholic beverages, mirin, seasonings, chemical seasonings, spices, flavors, extracts, seasoning liquids, nutritional fortifiers, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickening agents, phosphates, polymerized phosphates, expansion A mixed powder obtained by adding one or more types of food additives, emulsions of oils and fats, antioxidants, preservatives, and food additives that improve quality, texture, flavor, nutritional components, etc. Or, it can be made into a paste by adding water or hot water to the above-mentioned individual powder or mixed powder, or a mixed powder obtained by adding one or more of the above-mentioned various materials such as organic acids. After sprinkling or pickling using either a method such as porcelain or the like, heat treatment is carried out depending on the heating method described above or the method of heating a hot water solution.

The above-mentioned wheat flour, buckwheat flour, starch, barley flour, grain flour, protein powder, potato flour, bean flour, vegetable and seaweed flour, and other pregelatinized flours, either alone or mixed, or the like. Various materials such as organic acids added to the above-mentioned powder or mixed flour, food additives and foods that improve quality, texture, flavor, nutritional components, etc., and seasonings such as acidulants, sweeteners, and umami. In addition, during oxidation, one or two or more preservatives, nutritional fortifiers, etc. are added and mixed to impart viscoelasticity and improve quality, salt content, flavor, nutritional content, flavor, etc. Brown rice obtained by processing as described above using either a single powder or a mixed powder of these powders, or a paste made by adding water or hot water to the powder, etc. The purpose of coating rice grains, etc. is to prevent browning, deterioration, aging, etc. of processed rice shells, etc., prevent the leakage of nutritional components, etc., and whiten processed rice grains, etc., and improve the hue, quality, etc.
The aim is to improve texture, flavor, nutritional content, etc. Also, the purpose of performing coating treatment as described above and then heat treatment as described above or hot water solution heat treatment is to achieve the heat treatment effect as described above and the effect of the combination of heat treatment and hot water solution heat treatment with the various materials described above. , strengthening the adhesion between the processed rice grains and the coating due to a combination effect, synergistic effect, etc., and alphaning the coating film to increase the viscoelasticity, increasing the coating effect as described above, and the combined effect of heat treatment and the various materials listed above; The aim is to further improve the viscoelasticity, quality, texture, flavor, nutritional components, etc. of processed rice grains by utilizing synergistic effects, adhesive effects, etc.

Next, rice grains such as brown rice, etc., which are prepared as described above, or rice grains, etc., such as brown rice, etc., obtained by heat treatment are soaked as described above, and then heated depending on the heating method described above or the boiling water solution heating method. After processing, wheat flour or buckwheat flour is used as a raw material, and depending on the flour, starch, protein flour, grain flour, wheat flour, potato flour, bean flour, vegetable seaweed flour, and other pregelatinized flours are used. Water, salt, sugar, or food additives that improve viscoelasticity, quality, texture, flavor, nutritional components, etc., or antioxidants, preservatives, and nutrients. Either it is obtained by kneading it for about 30 minutes with the addition of one or more kinds of reinforcing agents, or it is aged by wrapping it in a plastic sheet or plastic bag and leaving it for at least 30 minutes and up to 24 hours. Either in an insulated aging chamber that maintains and regulates humidity at a temperature of 0 degrees Celsius or higher and 15 degrees Celsius or lower, or air inside the ripening chamber while introducing outside air into the ripening chamber and discharging the air inside the ripening chamber. A ripened product obtained by aging for 30 minutes to 48 hours in an insulated aging chamber that can be kept clean and at a temperature between 0 degrees Celsius and 15 degrees Celsius and below, and whose humidity can be adjusted to maintain high humidity. or obtained as described above), aged, organic acids and other materials, acidulants, sweeteners, flavoring agents, seasonings, chemical seasonings, spices, flavorings, extracts, mirin, Seasoning liquids, nutritional fortifiers, food additives and foods that improve quality, texture, flavor, nutritional components, etc., and foods with antioxidants, preservatives, etc. added or boiled for a long time. Sprinkle or sprinkle with either of the pastes, leave for at least 30 minutes and up to 72 hours, and then soak or pickle as described above, and then heat as described above or heat with boiling water. Heat treatment is performed depending on the solution heating method.

The purpose of this treatment is whether it can be obtained as described above, or whether it can be achieved by equalizing moisture and penetrating to the inside of the particles, resulting in smooth skin and strong viscoelasticity, or whether it can be aged with water or hot water. The use of a paste made by adding molasses makes the coating film stronger and improves its quality.
In order to further improve the texture, flavor, nutritional content, etc., we use the methods described above to improve the texture, flavor, nutritional content, etc. of wheat flour, buckwheat flour, starch, grain flour, barley flour, protein powder, potato flour, bean flour, vegetable and seaweed flour, etc. One or more types of pregelatinized powders, etc. are specified above.

Depending on the method of sprinkling or pickling in a layer, the effects mentioned above can be further enhanced and the viscoelasticity, quality, texture, flavor, nutritional components, etc. of processed rice grains can be further improved. -L is to be achieved.

Also, it can be obtained by the method described above or aged, or it can be made into a paste by adding water or hot water to it and heated as described above by sprinkling or pickling it as described above. The purpose is to alphanize the coating, whether coated or aged, by heat treatment using a hot water solution heating method, thereby making the coating stronger and thereby further enhancing the coating effect.

Next, rice grains such as brown rice, old rice grains, super rice grains, etc. as described above are heat-treated by the method described above, or heat-treated in a hot water solution, or as described above. Rice grains such as brown rice obtained by heat treatment by the method described above, or by heat treatment with a hot water solution and drying and milling by the drying method described above, are pickled by the method described above and then subjected to the method described above. The above-mentioned wheat flour or buckwheat flour is heated after being heat-treated by a heating method such as that described above or a boiling water solution heating method, and the raw materials are starch, wheat flour, grain flour, protein flour, potato flour, bean flour, etc.
Vegetable and seaweed powders, pregelatinized powders, etc. are added to these to improve viscoelasticity, quality, texture, flavor, nutritional components, etc., when mixed with water or hot water. and the above-mentioned organic acids, etc., as well as nutritional fortifiers, antioxidants, preservatives, etc., and knead them, or mature them. Food additives, foods, nutritional fortifiers, antioxidant IL agents, preservatives, etc. that improve the quality, texture, flavor, nutritional components, etc. of various materials such as organic acids added to hot water or water or hot water. Then, sprinkle or pickle it in a paste form, and then add flour, buckwheat flour, starch, grain flour, protein powder, potato flour, bean flour, vegetables and seaweed using the method described above. Flours, single powders such as pregelatinized powders or mixed powders, and various materials such as organic acids added to them, food additives and foods that improve quality, texture, flavor, nutritional components, etc. The powder is sprinkled or soaked with a mixed powder obtained by adding and mixing antioxidants, nutritional fortifiers, preservatives, etc., and then subjected to heat treatment depending on the heating method described above or the hot water solution heating method. do.

The purpose of this treatment is to pickle rice grains, etc. as described above, and then heat-treat them by either the heating power method or the boiling water solution heating method as described above. Whether or not it is aged or not, it is added with various materials such as organic acids mentioned above, food additives, food products, and nutritional fortifiers, antioxidants, preservatives, etc. that improve the quality, texture, flavor, nutritional components, etc. When obtained, various materials such as organic acids, which are added to the ripened fish or fish or the like in water or hot water, food additives, foods, and nutrients that improve quality, texture, flavor, nutritional components, etc. Sprinkle or pickle with a paste made by adding fortifying agents, antioxidants, preservatives, and seasonings such as acidulants, sweeteners, and umami. The above effects and flour, starch, buckwheat flour,
Wheat flour, grain flour, protein powder, potato flour, bean flour, vegetable and seaweed flour, pregelatinized powders, etc., or various materials such as organic acids mentioned above, quality, texture, flavor, nutrition Flour obtained by adding food additives, food products, nutritional fortifiers, acetylation inhibitors, preservatives, and seasonings such as CC flavoring agents, sweeteners, and flavoring agents; Effects of further sprinkling or pickling using any of buckwheat flour, starch, grain flour, wheat flour, protein powder, potato flour, bean flour, vegetable seaweed flour, and other pregelatinized powders. The quality, texture, flavor,
The aim is to improve the nutritional content, etc.

In addition, particles of grains (rice) that have become sticky during the sprinkling or pickling process can be mixed with wheat flour, buckwheat flour, starch, grain flour, etc., either aged as described above or made into a paste obtained as described above. The purpose of the wheat flour soaking process is to remove the rice grains and prevent them from sticking together. This is because the adhesion of particles such as rice grains makes it difficult to perform heat treatments such as steaming and soft point treatments.

Next, as described above, the sticky rice particles are peeled off by a combination treatment of glazing treatment and glazing soaking treatment in two steps as described above, and the rice grain particles are evenly and completely subjected to heat treatment as described above and heat treatment of boiling water solution heat treatment. I can do it. As a result, the heat treatment effects of the heat treatment and boiling water solution heat treatment are further enhanced, and the rice grains are uniformly and completely pregelatinized.
The goal is to further improve texture, flavor, nutritional content, etc. Next, rice grains such as brown rice, old rice grains, super old rice grains, etc., or such rice grains, etc., are heat-treated by the heating method described above or by the hot water solution heating method, and then dried by the drying method described above. Rice grains such as brown rice obtained by drying and milling, old rice grains such as brown rice, or super old rice grains are pickled by the method described above, and then heated by the method described above or by heating in a hot water solution. Wheat flour, buckwheat flour, starch, cereal flour, barley flour, protein powder, potato flour, bean flour, vegetable seaweed powder, etc. obtained by heat treatment according to the method described above,
The main ingredients are wheat flour, buckwheat flour, etc., which are obtained by sprinkling or soaking with pregelatinized powders, etc., or by the method described above, and include starch, wheat flour, grain, and protein powder. Add potato flour, bean flour, vegetable seaweed flour, pregelatinized powder, etc., and then add water or hot water as described above, knead it, and check whether it can be obtained by the method described above and whether it is matured or not. It can be obtained by the method described above, or it can be made into a paste by adding water or boiling water to the ripened product, and then sprinkled or pickled with the above method. Sprinkle or pickle using wheat flour, buckwheat flour, starch, grain flour, barley flour, protein powder, potato flour, bean flour, vegetable seaweed flour, pregelatinized powder, etc. After that, the oil or fat or emulsion of the oil or fat obtained by heat treatment by the heating method described above or the hot water solution heating method and then adding the oil or fat or an acetylation inhibitor is obtained. Quality in emulsion,
Food additives that improve texture, flavor, nutritional content, viscoelasticity, etc., seasonings such as foods and acidulants, sweeteners, and umami, nutritional enhancers, antioxidants (a type of L agent, preservatives, etc.) Sprinkle or pickle with an emulsion of oils and fats obtained by adding two or more types of fats and oils, or sprinkle or pickle with an emulsion of oils and fats as described above. After heat treatment using the heating method described above or the hot water solution heating method, soft rolled rice grains and the like are processed and manufactured by rolling using rolls, hot rolls, or rolls that can be cooled.

The purpose of sprinkling or pickling using oils and fats or emulsions of oils and fats as mentioned above is to prevent processed rice grains from aging and drying, prevent processed rice grains from sticking, and facilitate the rolling process using rolls. It peels off the pressed particles of pressed rice grains and prevents them from sticking, and also improves the quality and food quality of processed pressed rice grains, etc., depending on the effects of oils and fats, emulsions of oils and fats, and the above-mentioned materials added to them. The aim is to improve texture, flavor, nutritional components, etc.

As described above, soft compressed rice grains, etc. are processed and manufactured. Next, the soft rolled rice grains such as brown rice obtained by processing and manufacturing as described above are dried by the drying method as described above to process and manufacture either semi-dry pressed rice grains or dry pressed rice grains. . Next, semi-dry pressed rice grains such as brown rice or dry pressed rice grains obtained by processing and manufacturing as described above are heated in oil at a temperature of 150 degrees Celsius to 180 degrees Celsius for 1 minute to 6 days.
Instant rice grains such as instant brown rice can be processed and manufactured by frying for minutes.

In summary, the nature of rice grains such as brown rice is pickled as described above using thin materials such as vinegar, salt, sugar, etc., and thin materials such as grain quality improvers, and then steamed and other methods are used. Wheat flour, buckwheat flour, or rice grains such as brown rice, which are coated with oils and fats or an emulsion of oils and fats that are heat-treated according to
Sprinkle with wheat flour, starch, grain flour, etc., or sprinkle with wheat flour, buckwheat flour, starch, grain flour, barley flour, etc. to which the above-mentioned grain quality improvers, grain quality improvers, seasonings, etc. have been added, or wheat flour, barley flour, etc. , Sprinkle buckwheat flour, starch, grain flour, etc. with water, hot water, or water or hot water with a paste made by adding the grain quality improver, noodle quality improver, seasoning, etc. Rice grains such as brown rice, etc., obtained by heat treatment using steaming treatment or other methods and coating with the above-mentioned oils and fats or emulsions of oils and fats, or the above-mentioned heat treatment, are heated to the above-mentioned flour, etc. The above-mentioned grain quality improver can be obtained by adding the above-mentioned grain quality improvers, noodle quality improvers, seasonings, etc. , by adding noodle quality improvers, seasonings, etc. to the above-mentioned aged rice, and sprinkling it with the paste-like dough, or using the above-mentioned heat treatment to obtain brown rice, etc. The above-mentioned grain quality can be obtained by adding the above-mentioned grain quality improvers, noodle quality improvers, seasonings, etc. to rice shells, etc. A paste obtained by adding improvers, noodle quality improvers, seasonings, etc. to the above-mentioned dough is sprinkled with flour, buckwheat flour, wheat flour,
Sprinkle with starch, grain flour, etc. or use the grain quality improver mentioned above,
Wheat flour, buckwheat flour, wheat flour with added noodle quality improvers, seasonings, etc.
Rice grains, such as brown rice, are coated with starch, grain flour, etc., and then heat-treated by steaming or other methods, and then coated with oil or fat or an emulsion of oil or fat. Either pickle as described above, heat treat as described above, and emulsify the oil or fat as described above (Filter 2). Flour, etc., obtained by heat treatment and adding grain quality improvers, noodle quality improvers, seasonings, etc., or grain quality improvers, noodle quality improvers, seasonings, etc. Brown rice is coated with a heated solution as described above, or heat-treated and coated with the above-mentioned oils and fats or an emulsion of oils and fats, or brown rice is coated with flour or the like made into a paste with added ingredients, or as described above. Whether it is obtained by pickling rice grains such as rice grains, etc., and heat-treating them as described above, or whether they are aged, or whether they are obtained by adding grain quality improvers, noodle quality improvers, seasonings, etc., whether they are aged or not. Either add water or hot water to the ripened noodles, or sprinkle with a paste made by adding grain quality improvers, noodle quality improvers, seasonings, etc. After applying heat treatment using a heating method described above, coating with an oil or fat or emulsion of oils and fats described above, or heat-treating using a steaming treatment or other heating method, and then applying pressure using a roll as described above. It can be eaten as is by drying it thoroughly or by treating it with oil, or by adding seasonings or spices to it, or seasoning it with seasonings, etc. or brown rice flakes made edible by simple cooking operations,
Genchan flakes, brown rice soba flakes, Genchan soba flakes, brown rice suna, ri, genchan snack, brown rice soba suna, ri, genchan soba suna, ri, brown rice snack pie, genchan snack pie, genchan pie brown rice pie, Processing and manufacturing of instant rice grains such as brown rice soba snack pie, brown rice soba snack pie, brown rice soba pie, brown rice soba pie, etc., or by subjecting rice grains such as brown rice to pregelatinization processing as described above. Brown rice snacks seasoned with seasonings, etc. and dried by oil treatment, placed in a container that can be used as tableware together with dried seasonings or seasonings, and then boiled water added to it to make it edible. The Company manufactures snack rice and grains such as brown rice, such as ri, Genchan suna, ri, brown rice soba snacks, and Genchan soba snacks.

Especially in terms of nature, rice grains such as brown rice are mentioned above (Ro4
) The purpose of the pregelatinization treatment is to impart instant properties to rice grains, such as brown rice, which are difficult to cook, and to make them edible in a short time and with a simple operation.

The main raw materials used in the process and the road materials used in processing are as follows.

In other words, the rice grains used as raw materials for processing in nature are hulled rice, brown rice, half-cooked rice, 7-cooked rice, germ rice, white rice, crushed rice, etc., or old rice grains, hulled rice such as edict rice husks, etc., or brown rice. Brown rice, half-cooked rice, 7-minute-cooked rice, germ rice, white rice, crushed rice, etc. obtained by milling them, or the above-mentioned rice grains, old rice grains,
Brown rice, half-cooked rice, 7-minute-cooked rice, and germ rice obtained by milling unhulled rice or brown rice obtained by heat-treating unhulled rice or brown rice of super heavy rice grains, etc. using the heating method described above. , white rice, crushed rice, etc.

Wheat flour, buckwheat flour, starch, barley flour,
Protein powders, potato flours, bean flours, vegetable and seaweed flours, pregelatinized powders thereof, etc. are as described below. Namely, wheat flours of thin blade, medium strength or strength, barley, oat, rye, beet, glutinous wheat, buckwheat flour, millet flour, millet flour, millet flour, brown rice, half-cooked rice, 7-minute rice, germ rice,
Grain flours such as rice flour, corn flour, and sorghum flour obtained by crushing white rice and crushed rice; potato flours such as sweet potato flour, potato flour, yam flour, and taro flour; starches such as kansho starch and potato starch; Wheat flour protein, active gluten, dried whole eggs, dried egg whites, whole milk powder, skim milk powder, dried soy beans, skim soybeans, soybean flour such as azuki beans, soybean flour, soy milk,
Frozen tofu, frozen tofu powder, protein powders such as casein, vegetable protein, and animal protein, various vegetable and seaweed powders, pregelatinized powders thereof, pregelatinized flours such as barley roast, and grains such as the above-mentioned rice flour. These are pregelatinized grain flours obtained by pregelatinizing and pulverizing grains. In addition, wheat flour and buckwheat flour are used as raw materials,
Add starch, wheat flour, grain flour, protein powder, etc. to this, add water and salt,
Wheat flour, buckwheat flour, starch, barley flour, grain flour, protein powder, potato flour, etc. used for ripening, obtained by kneading and aging sugars, grain quality improvers, noodles quality improvers, etc.
Road materials such as bean flour, vegetable seaweed powder, pregelatinized powders, etc. are as described above.

Next, rice grains, etc., which are obtained by heat-treating the rice grains, etc. described above, according to the heating method described above, or the rice shells, etc., described above, used when heating them with a hot water solution. Materials used for pickling, such as sprinkling or immersion, as well as the viscoelasticity, quality, texture, and flavor of wheat flour, buckwheat flour, starch, barley flour, protein powder, etc. , food additives to enhance nutritional content, foods and nutritional fortifiers, antioxidants, preservatives, acidulants, sweeteners, flavoring agents, etc.Main ingredients: Oblique wheat flour and buckwheat flour, with starch as needed. , add wheat flour, grain flour, protein, etc. and add water, hot water, salt, sugar, etc. as necessary to improve the viscoelasticity, quality, texture, flavor, etc.
Food additives that improve nutritional content, foods, nutritional fortifiers, oxidation agents, preservatives, acidulants, sweeteners, flavorings, etc. The road materials used to obtain ripened soybeans, or rice grains, etc., are pickled and heat treated as described above, or heat treated with a hot water solution, or heat treated using the heating method described above. As mentioned above, wheat flour, buckwheat flour, starch, barley flour, cereal flour, protein powder, etc., or food additives,
Sprinkle or pickle with foods, acidulants, sweeteners, flavorings, etc., or use wheat flour, buckwheat flour as ingredients, add starch, grain flour, barley flour, protein powder, etc., and add water or hot water and salt. , Sugar component: Add food additives, foodstuffs, antioxidants, preservatives, nutritional ingredients, acidulants, sweeteners, flavoring agents, etc. as necessary. The flour, buckwheat flour, starch, cereal flour, Wheat flour, protein powder, etc. are added with food additives such as viscoelasticity, quality, texture, flavor, nutritional ingredients, antioxidants, preservatives, acidulants, sweeteners, flavorings, etc. After the above-mentioned treatments such as sprinkling or dipping, etc., heat treatment is performed depending on the heating method described above or the hot water solution heating method, and oils and fats or antioxidant IL agents are added. Food additives, foods, antioxidant + h agents, preservatives, nutritional fortifiers, acidulants, which improve the viscoelasticity, quality, texture, flavor, nutritional components, etc. of oils and fats or emulsions of oils and fats, Materials used when coating or pickling with an emulsion of oils and fats obtained by adding sweeteners, flavorings, etc. The road materials used in the processing of oils and fats used when rice grains, etc. are treated with oil are the road materials described below.

Namely, phosphates such as monobasic sodium phosphate, dibasic sodium phosphate and their potassium salts, sodium pyrophosphate and its potassium salts, tripolyphosphate and its potassium salts, sodium hexametaphosphate and its potassium salts, polymerized phosphates, and carbonic acid. Quality improvers for alkalis such as nutreem, carbonated curry, sweet wood, sweet wood, etc., grain improvers soda bicarbonate, alum, baked alum, soda alum, ammonium carbonate, ammonium chloride, ammonium bicarbonate, acidic carbonate - leavening agents such as aluminum, potassium bitartrate, and magnesium carbonate, propylene glycol esters of fatty acids, fatty acid esters of sorbitan, fatty acid esters of glycerin, sorbitol, sugar ester, lecithin, whole eggs, egg yolks, egg whites, etc. and dried chicken eggs, powdered milk, skimmed milk powder, soy milk, frozen tofu, soybean flour, gums such as guar gum, locust, bean gum, and taracanth gum, and potatoes such as yam, ginkgo, tsukuneimo, sweet potato, and potato. Surfactants such as powdered potatoes, emulsifiers, quality improvers, propylene glycol ester of alginic acid, sodium alginate, sodium silicate glycolate, soybean casein, milk casein, gelatin, albumin-prepared gums, pre-prepared chicken eggs, etc. ,
The above-mentioned soybean milk frozen tofu, the above-mentioned milk powder, skim milk powder, active gluten, dextrin, glue such as funori, refined salt,
Common salts such as table salt and ordinary salt, sugars, glucose, starch syrup, honey, molasses, licorice extract, glutimine and other sugars, malt, malt powder,
Malt liquid, malt exudate, malt amylase, sake lees, mirin sugar, sugars such as tofu lees, koji, yeast, mash, rice sugar, yeast cords such as wheat germ, amylase, alterse,
protease, thiase, oxidoreductase, cellulase,
Glucose, enzyme agents such as oxidase, soybean oil, sesame oil, cottonseed oil, rice bran oil, rapeseed oil, corn oil,
Palm oils, olive oils, safflower oils and other blended oils, salad oils and blended salad oils,
Oils such as refined lard and prepared lard: fats, one or more of the above-mentioned surfactants, emulsifiers, thickening agents, etc., or the above-mentioned surfactants, emulsifiers, thickening agents, etc. An emulsion of fats and oils obtained by adding and emulsifying one or more of the above phosphates, polymerized phosphates, etc. to one or more of the above, or an emulsion of dibutylhydro to the emulsion of fats and oils mentioned above. Antioxidants such as oxytoluene, isopropyl citrate, nordihydroguareti, butybean, guaiac butter, sodium ascorbic acid, vitamin E, etc., preservatives such as sodium sorbate and its potassium salt, dihydroacetic acid sodium dihydroacetate, etc. Salt, saccharide, seasonings and chemical seasonings to be added to the emulsion of fats and oils obtained by adding one or more of the following, or the emulsion of fats and oils obtained as described above. Emulsified oils and fats obtained by adding one or more of the following: , oysters, nutritional fortifiers, foods, etc., emulsified oils and fats products such as shortening, butter, and margarine, emulsified foods, vitamins A, Bl , B20, D% Be vitamins, iron, inorganic salts such as calcium, amino acids,
Nutritional fortifiers such as lysine and niadin, active gluten, proteins such as soybean casein, milk casein and gelatin, starches such as e and 'p, whole eggs, egg yolks, egg whites and other dried eggs, Whole-fat milk powder, whole-fat sweetened milk powder, formulated milk powder,
Milk and dairy products such as pure milk such as skim milk powder, whole fat sweetened condensed milk, condensed milk such as skim sweetened condensed milk, gums, vegetables, seaweed, mushrooms, powdered kidney vegetables, powdered seaweed, powdered mushrooms , Matcha powder, Sodium glutamate, Sodium inosinate, Soluble,
Chemical seasonings such as caricium, gluten, sodium hexyl sulfamate, sorbitol glycine, and sodium sulfate, acidulants such as vinegar acetic acid, lactic acid, citric acid, and tartaric acid, soy sauce powder, soy sauce, miso, powders, bonito flakes, Kelp, shiitake mushrooms, alcoholic beverages,
Alcoholic beverages, mirin, meat, vegetables, seaweed, mushrooms, extracts such as garlic, main ingredients, chili pepper, shichimi, wasabi, bay leaves, cloves, pepper, perilla, spices, salt, sugar, milky lotion, chemical seasonings, Seasonings made from matcha, kelp powder, bonito flakes powder, bonito extract, scallop extract, kelp extract, etc. Meat such as pork, beef, horse meat, sheep meat, goat meat, rabbit meat, poultry meat, whale meat, Fish meat including the meat of aquatic animals other than fish ingredients, vegetables, seaweed or mushroom extracts, salt, soy sauce, miso, vinegar, sugar, glucose, fructose, sugars such as starch syrup and powdered candy, vegetable oils and fats, animal fat milk, milk products, spices,
Seasonings made from sauces, etc., and used in liquid or paste form, and spices made from meat, rabbit, poultry, whale meat, fish, eggs, seaweed, vegetable mushrooms, vegetable starch, etc. , shortening, butter, margarine,
Foods with improved quality, texture, flavor, nutritional content, etc., such as cocoa butter, peanut butter, sweet chocolate, cocoa, coffee, green tea, black tea, Chinese tea, etc., and alcoholic beverages used in this law. These include sake, shochu, wine, wine, amazake, mirin, beer, etc.

The above-mentioned road materials are processed raw materials such as rice grains, etc., whether they are brown rice, half-cooked rice, 7-minute-cooked rice, germ rice, white rice, crushed rice, old rice grains, super old rice grains, etc. Depending on the type of processed rice grain product, processing purpose, processing method, etc., appropriate amounts are used, either as accompaniment or in combination.

In particular, this method uses old rice grains, very old rice grains, etc. as raw materials for processing to remove deteriorated oils and fats, deteriorated components, scum, residual agricultural chemicals, residual fungicides, residual insecticides, etc., and prevents deterioration and aging of processed products. This is a processing method suitable for preventing color, quality, texture, flavor, nutritional content, etc.

Next, examples will be given.

Example 1. Implementation of patent claim ■ 1 kg of inverted brown rice
Select carefully, wash with water, soak in water for 30 minutes, stir using an agitator for 60 minutes using the same amount of water as brown rice, rinse with water, drain the water, rinse thoroughly with water, drain for 60 minutes, then boil 500 ml of water.
Glycerin fatty acid ester 247 is added to f, stirred and dissolved, and sodium alginate 141 is added and stirred and dissolved. To the resulting mixture, hot water at 60 to 70 degrees Celsius is added.
00 fK propylene glycol ester of alginic acid 149 is stirred and dissolved, a warm solution obtained is added and mixed with stirring, soybean salad oil 201 is added to the mixed liquid obtained by stirring and emulsified, and further sodium metaphosphate 481 and sodium polyphosphate are added. 61, Metaphosphoric Acid Potency 3r1 Phosphoric Acid - Sodium Muro 1 is added to the mixed solution obtained by mixing, further adding common salt 6501, stirring, mixing and dissolving to produce a soybean salad oil emulsion, and the soybean salad oil emulsion 20 g and salt 40
Add 1 to 1 ky of water and mix and dissolve, add the resulting mixture, soak for 48 hours, soak, then use the soaking liquid to wash with mechanical stirring for 6θ minutes with a stirrer, then drain the water and rinse thoroughly with water. After draining for 30 minutes, add mirin 56-1 and salt 409- to 1 ky of water and soak for 48 hours, then drain the soaking liquid, rinse with water, and drain for 50 minutes. Semi-dry pressed brown rice obtained by steaming it with steam for 60 minutes and pressing it with hot rolls and drying it with a fan is heated to 170 degrees Celsius to 180 degrees Celsius using soybean tempura oil. Process and manufacture instant brown rice by frying in oil for 15 minutes.

Example 2, Implementation of Claim (■) Select inverted brown rice 1 ky, wash it with water, soak it in water for 60 minutes, stir it with an agitator for 60 minutes using the same amount of water as the brown rice, wash it with water, and then add the water after washing it. Wash well, soak in water for 30 minutes, drain for 30 minutes, and add 1 kg of water to emulsion 201 of soybean salad oil obtained as described in Example 2.
and common salt 401, mixed and dissolved, and immersed for 48 hours in a mixed solution, then stirred with a stirrer for 60 minutes using the immersion solution, rinsed with water, drained the water, rinsed well with water, and rinsed with water for 30 minutes. Drain and add 1 kg of water, 561 mirin and 40F salt! - and then mixed and dissolved, immersed in the resulting mixture for 48 hours, drained the soaking liquid, washed thoroughly with water, drained for 60 minutes, steamed with steam for 60 minutes, and then mixed with wheat flour 501 and starch 505'. To the mixed powder obtained by adding 301 parts of water, 20 f of salt, 20 r of sugar, and mixing, add the mixed liquid obtained by mixing, mix well, sprinkle with the mixed powder obtained, soak for 24 hours, and then add steam. After steaming for 30 minutes, add fatty acid ester of glycerin 131 to 565r of boiling water, stir and dissolve, then add sodium alginate 127 and stir and mix, add soybean salad oil 201, emulsify with stirring, and add sodium metaphosphate 32z1 poly. Sodium phosphate 41,
Sodium metaphosphate 21, sodium phosphoric acid 2y- are added and mixed, and then salt 3601 is added, stirred, mixed, and dissolved to obtain an emulsion of soybean salad oil 201 and salt 4z for coating.
Mix well and emulsify 10J of sugar and 15f of soybean salad oil, add 100g of water, stir and heat, sprinkle with the resulting mixture, and then roll to make the original soft tissue. Instant brown rice is produced by frying semi-dried raw brown rice obtained by drying brown rice using a fan drying method in tempura oil at a temperature of 170 degrees Celsius to 180 degrees Celsius for 15 minutes.

Example 6. Example of Claim ■ Old brown rice 1 ky
Selected rice, washed with water, soaked in water for 30 minutes, stirred for 30 minutes using an agitator using the same amount of water as brown rice, rinsed with water, drained the water, rinsed well, drained for 30 minutes, and then added to 1 cup of water. Emulsion of soybean salad oil 207 and salt 407 described in 1.
48 hours using the mixed solution obtained by adding and mixing.
Wash the stirred liquid for 0 minutes, then drain the water and rinse well with water for 30 minutes.
Drain for a minute, then add 1 kg of water, 561 mirin, and 4 ml of salt.
Flour 3 is immersed in a mixed solution obtained by adding and mixing 07 for 48 hours, then soaked in water, drained, washed with water, drained for 30 minutes, and steamed with steam for 60 minutes.
76y-, 1601 water, 16Li- of salt, and 8g of the emulsion of soybean salad oil described in Example 1, and the resulting mixture was added as sprinkling water and kneaded for 30 minutes. The aged soybean salad oil for glazing described in Example 2 in 2007 water, 1001 ml of water, and aged in a heat-insulated aging chamber wrapped in a bag and kept at 1° Celsius with high humidity and adjustable for 24 hours. Add and mix emulsion 101, soybean salad oil 10y, salt 10y, sugar 201, and egg powder 1051. Add the mixture obtained and mix well to make a paste.
After soaking for 8 hours and soaking, steaming with steam for 30 minutes, add water 2001 to emulsion 201 of soybean salad oil for sprinkling described in Example 2 and soybean salad oil 451.
41 parts of table salt and 10 parts of sugar are added and mixed well, and semi-dry raw brown rice is obtained by drying the soft raw brown rice with a fan. 15 in the range of 170 degrees Celsius to 180 degrees Celsius
Fry for a minute to make instant brown rice.

Example 4 Example of Claim ■Brown rice 1 ky was carefully selected, washed with water, soaked in water for 30 minutes, then mechanically washed with an agitator for 60 minutes using the same amount of water as brown rice, drained and thoroughly rinsed with water. Drain for 30 minutes, then add 1 cup of water.
Emulsion 209 of soybean salad oil described in Example 1 in ky
- to the mixture obtained by adding and mixing 401 salt and 48
Soak for an hour, then soak for 60 minutes using a stirrer using the soaking liquid. Rinse the liquid, drain the water, rinse thoroughly with water, drain for 30 minutes, add 1 ky of water, 561 mirin, and 4 ml of salt.
01 and mixed and dissolved, immersed in the resulting mixture for 48 hours, drained the soaking liquid, washed thoroughly with water, and drained for 60 minutes. The buckwheat flour is soaked in a malt exudate for 72 hours, then the soaking liquid is removed, and the buckwheat flour is heated in a boiling water solution for 60 minutes at a temperature between 60 and 80 degrees Celsius. Example 2: Add 761 ml of wheat flour to 3°Oy-, 161 ml of salt to 160 ml of water, and 10 LiP of egg powder.
The mixture obtained by adding the emulsion 101 of soybean salad oil for glazing described in 1. and kneading it for 30 minutes is kept at a temperature of 10 degrees Celsius and high humidity in an insulated aging chamber that can be adjusted. A paste obtained by mixing aged dough 5001, which is obtained by wrapping it in a plastic bag and aging it for 24 hours, by adding 250 liters of water, 101 parts of salt, 207 parts of sugar, and 10 parts of malt flour is used. Temabashite 4
Let it sit for 8 hours and then steam it for 30 minutes and add emulsion 601 of soybean salad oil for mawashi described in Example 2 to water 1501.
Soft buckwheat brown rice obtained by sprinkling with a mixture obtained by adding and mixing 61 parts of table salt, 15 parts of sugar, and 40 parts of salad oil, and pressing with a roll is dried using a fan drying method. The semi-dry buckwheat brown rice obtained by drying is deep-fried in tempura oil for 15 minutes at a temperature ranging from 170 degrees Celsius to 180 degrees Celsius to produce instant buckwheat brown rice.

Example 5. Implementation type brown rice 1kfI of patent claim ■
Example 1 Emulsion of soybean salad oil 201 and salt 401 described in
After 48 hours of immersion and soaking in the mixed solution obtained by adding and mixing, use the immersion solution to wash the stirred solution for another 60 minutes with a stirrer, drain the water, rinse thoroughly with water, and drain for 60 minutes. 507 malt to 1 kg of water, 501 salt to 2 parts sugar
07. Make malt exudate by soaking for 96 hours in a mixed solution obtained by adding 201 parts of vinegar, then soak in the malt exudate for 72 hours, drain the soaking liquid, rinse thoroughly with water, drain for 30 minutes, and add 1 ky of water. 4゜f salt, sand @20F and 4Q mirin
Soak for 72 hours in a mixed solution obtained by adding ff, drain the soaking liquid, wash lightly with water, drain for 30 minutes, and steam with steam for 30 minutes.Wheat flour 3761, water 16o1, salt 161, egg powder 51. Add and mix 8 r of the emulsion of soybean salad oil obtained as described in Example 2, add the resulting mixture as sprinkling water, knead for 60 minutes, and wrap the resulting dough in a plastic bag. 300 J of matured wine and 180 J of water are aged for 24 hours in an insulated aging chamber that can maintain and control high humidity at a temperature of 10 degrees Celsius.
To 7, add soybean salad oil 12.57 to the soybean salad oil emulsion 1251 described in Example 2, stir and emulsify, and add the soybean salad oil emulsion obtained, sugar 30p, salt 207, egg flour 101, and malt flour 5z. Add the mixture obtained by mixing well, sprinkle with paste, soak for 24 hours, and then add 151 of salt, 30% of sugar, and 51 of malt powder to 150 f of floating powder and mix. Sprinkle with mixed flour and leave to rest for 24 hours, then boil with steam for 30 minutes.
The emulsion obtained by thoroughly mixing and emulsifying 6.1 of the emulsion of soybean salad oil described in Example 2 and 40% of soybean salad oil after steaming for 30 minutes, 61 parts of common salt, and 151 parts of sugar was mixed with 15 parts of water.
Sprinkle with the mixture obtained by mixing in addition to the oz.
Semi-dry pressed brown rice obtained by drying soft pressed brown rice with a fan after steaming it for a minute and then rolling it in a roll is deep-fried in tempura oil for 15 minutes within the range of 170 degrees Celsius to 180 degrees Celsius. to produce instant brown rice.

Applicant (inventor) Takao Fushimi Procedural amendment (voluntary) February 4, 1937

Claims (4)

[Claims] (1) Rice grains such as brown rice or rice grains such as brown rice obtained by heat treatment are carefully selected, washed with water, and further soaked in water if necessary, and then organic acids, salt, sugars, and malt are prepared. , enzymes, enzyme preparations, wheat germ, sugars, koji lees, mash, soy sauces, miso, alcoholic spirits, alcoholic beverages, mirin, vinegar, seasonings, chemical seasonings, spices, fragrances, extracts, seasoning liquids , nutritional fortifiers, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickening agents, phosphates, polymerized phosphates, leavening agents, fats and oils, emulsions of fats and oils, antioxidants, preservatives and quality, texture, Food additives, food products, etc. that improve flavor, nutritional content, etc., etc., etc., etc., and pickling treatment such as sprinkling or immersion using one or more of the above-mentioned materials. After that, heat treatment is carried out or hot water solution heat treatment is carried out, or rice grains etc. are soaked and heat treated as mentioned above, or oils and fats or antioxidants are added after boiling water solution heat treatment. Oils and fats or emulsions of oils and fats obtained in addition, or emulsions of oils and fats obtained by adding antioxidants, preservatives, etc., or food additives that improve quality, texture, flavor, nutritional components, etc. Foods and seasonings Sprinkle or pickle with an emulsion of fats and oils obtained by adding one or more of chemical seasonings, fragrances, spices, extracts, mirin, seasonings, etc. As mentioned above, rice grains, etc. are pickled and then heat treated, or they are heat treated with a hot water solution and then sprinkled with oil or fat or an emulsion of oil or fat, or the rice grains are pickled as described above. After performing the above-mentioned treatments, such as heat treatment, etc., depending on whether the heating method is a hot water solution heating method or a boiling water solution heating method, it is compacted using a roll, a hot roll, or a roll that can be cooled. Soft pressed rice grains, etc. obtained by pressing as described above, or semi-dried or dry pressed rice grains, etc. obtained by drying the soft pressed rice grains, etc. obtained by pressing as described above, are treated with oil for instant preparation. A method for processing and manufacturing instant rice grains, etc., and a method for improving quality, etc., characterized by processing and manufacturing rice grains, etc. and improving their quality, etc. (2) Rice grains such as brown rice or rice grains such as brown rice obtained by heat treatment are carefully selected, washed with water, and further immersed in water if necessary, and then organic acids, salt, sugars, and malt are prepared. , enzymes, enzyme preparations, wheat germ, sugars, koji lees, mash, soy sauces, miso, alcoholic spirits, alcoholic beverages, mirin, vinegar, seasonings, chemical seasonings, spices, fragrances, extracts, seasoning liquids , nutritional fortifiers, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickening agents, phosphates, polymerized phosphates, leavening agents, fats and oils, emulsions of fats and oils, antioxidants, preservatives and quality, texture, Food additives, food products, etc. that improve flavor, nutritional content, etc., etc., etc., etc., and pickling treatment such as sprinkling or immersion using one or more of the above-mentioned materials. Wheat flour, buckwheat flour, wheat flour, grain starch, protein powder, potato flour, bean flour, vegetable and seaweed flour Alone powders, such as alpha-ized powders, or mixed powders obtained by mixing them, or single powders or mixed powders, or organic acids, Salt, sugars, malts, enzymes, wheat germ, sugars, lees, koji, mash, soy sauces, miso, alcoholic beverages, mirin, (
(vinegar), seasonings, chemical seasonings, spices, fragrances, extracts, seasoning liquids, nutritional fortifiers, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickeners, phosphates, polymerized phosphates, swelling agents, fats and oils , emulsion of oils and fats Antioxidants, preservatives, and food additives that improve quality, texture, flavor, nutritional components, etc. Mixed powder obtained by mixing one or more types of foods, etc. Alternatively, a powder obtained by adding and mixing one or more of the above-mentioned individual powders or mixtures, or one or more of the above-mentioned various materials such as organic acids, and water or hot water is added and mixed to form a paste. Heat treatment is performed by sprinkling or pickling using either of the methods described above, or heat treatment is performed by heating in a hot water solution, or as described above, rice grains, etc. are pickled and heat treated. Alpha-ized powders of wheat flour, buckwheat flour, barley flour, cereal flours, starches, protein powders, potato flours, bean flours, vegetable and seaweed flours, etc., by heat treatment in a hot water solution or as described above. A mixture obtained by adding one or more of the organic acids and other materials mentioned above, or a paste by adding water or hot water to them. Oils and fats obtained by sprinkling or soaking with something such as dried oil, etc., followed by heat treatment, or heat treatment with a hot water solution, and then adding fats and oils or antioxidants. or emulsions of oils and fats, or emulsions of oils and fats obtained by adding antioxidants, preservatives, etc., or food additives, foods, and nutritional fortifiers that improve quality, texture, flavor, nutritional components, etc. , seasonings, chemical seasonings, spices, flavor extracts, mirin, vinegar, acidulants such as seasoning liquids, sweeteners, flavoring agents, etc., and emulsified oils and fats obtained by adding one or more of them. Either sprinkled or pickled with any of the above, or pickled and heat treated rice grains etc. as described above, or heat treated with a hot water solution, and then flour, as described above. Buckwheat flour, wheat flour, grain flour, starch,
Single or mixed powders such as protein powders, potato flours, bean flours, vegetable and seaweed flours, and other alpha-ized powders, or one or more of the above-mentioned organic acids and other materials. Either a mixture obtained by adding water or hot water to them, or a paste made by adding water or hot water to them, etc., or heat treatment by sprinkling or soaking, or a hot water solution. After heat treatment, sprinkle or dip with oil or fat emulsion obtained as described above, then heat treatment, or heat treatment with hot water solution, etc. Soft pressed rice grains, etc. obtained by processing as described above and then rolling using rolls, hot rolls, or rolls that can be cooled, or by rolling as described above. To process and manufacture instant rice grains, etc. by treating semi-dried or flattened rice grains, etc. obtained by drying soft flattened rice grains, etc. obtained by drying with oil, and to improve the quality thereof. A method for processing and manufacturing instant rice grains, etc., and a method for improving quality, etc., characterized by (3) Rice grains such as brown rice or rice grains such as brown rice obtained by heat treatment are carefully selected, washed with water, and further soaked in water if necessary, and then treated with organic acids, salt, sugars, malt, etc. enzymes,
Enzymes, wheat germ, sugars, koji, lees, mash, soy sauce, miso, alcoholic beverages, mirin, vinegar, seasonings, chemical seasonings, spices, flavorings, extracts, seasoning liquid, nutritional fortification agents, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickening agents, phosphates, polymerized phosphates, leavening agents, oils and fats, emulsions of oils and fats, antioxidants, preservatives and quality, texture, flavor, nutrition Food additives, foods, etc. that improve the ingredients, etc., etc., etc., etc. Use one or more of the above-mentioned materials to pickle or pickle, etc., and then heat. The main raw material is wheat flour or buckwheat flour, which is treated with heat treatment such as heat treatment or hot water solution heat treatment, and as necessary, starch, wheat flour, grain flour, protein flour, potato flour, bean flour, etc. Vegetable seaweed powder and other alpha-ized powders are used as accessory materials, and water, salt, sugar, viscoelasticity,
Food additives that improve quality, texture, flavor, nutritional content, etc.
Whether it is obtained by adding foodstuffs and kneading them for a certain period of time, or whether they are aged by leaving them to mature for a certain period of time, or whether they are aged as mentioned above, water,
Acidulants, sweeteners, flavoring agents, seasonings, chemical seasonings, spices, fragrances, extracts, mirin, vinegar, seasoning liquids, nutritional enhancers, and improving viscoelasticity, quality, texture, flavor, nutritional components, etc. Sprinkle or pickle with food additives, foods, etc., or paste-like products, etc., and then heat-treat or boil with boiling water. Heat treatment such as solution heat treatment, or heat treatment as described above, depending on the heating method or boiling water solution heating method, produces oils and fats or emulsified oils and fats, or Emulsions of oils and fats obtained by adding antioxidants, preservatives, etc., or food additives, foods, and nutritional fortifiers that improve quality, texture, flavor, nutritional components, etc., as described above, as well as acidulants and sweeteners. Sprinkle or pickle with an emulsion of fats and oils obtained by adding one or more seasonings such as seasonings, flavorings, etc., or as described above. Fats and oils or emulsified liquids of fats and oils as described above by heat treatment depending on the heating method or hot water solution heating method, or fats and oils or emulsified liquids of oils and fats obtained by adding an antioxidant. Or an emulsion of oils and fats obtained by adding antioxidants, preservatives, etc., or the quality, texture, etc. described above.
Emulsions of oils and fats obtained by adding one or more types of food additives, foods, nutritional fortifiers, and flavoring agents such as acidulants, sweeteners, and umami agents to improve flavor, nutritional components, etc. After applying any of the above treatments, such as sprinkling or soaking with heat treatment, or heat treatment with boiling water solution, etc., roll. Drying soft pressed rice grains, etc. obtained by rolling using hot rolls or rolls that can be cooled, or soft pressed rice grains, etc. obtained by rolling as described above. Processing and manufacturing of instant rice grains, etc., characterized by processing and manufacturing instant rice grains, etc. by treating semi-dried or dry-pressed rice grains, etc. obtained by drying with oil, and improving the quality of the rice grains, etc. Methods and ways to improve quality, etc. (4) Rice grains such as brown rice or rice grains such as brown rice obtained by heat treatment are carefully selected, washed with water, and further immersed in water if necessary, and then treated with organic acids, vinegar, salt, sugars, etc. malt,
Enzymes, enzyme preparations, wheat germ, sugar koji, lees, mash, soy sauces, miso, alcoholic beverages, mirin, seasonings, chemical seasonings, spices, flavorings, extracts, seasoning liquids, nutritional fortification agents, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickening agents, phosphates, polymerized phosphates, leavening agents, oils and fats, emulsions of oils and fats, antioxidants, preservatives and quality, texture, flavor, nutrition Food additives, foods, etc. that improve the ingredients, etc., etc., etc., etc. Use one or more of the above-mentioned materials to pickle or pickle, etc., and then heat. The main raw material is wheat flour or buckwheat flour, which is treated with heat treatment such as heat treatment or hot water solution heat treatment, and starches, wheat flours, grain flours, protein flours, etc. as necessary.
Potato flour, bean flour, vegetable seaweed flour, and other alpha-alpha powders are used as sub-materials, and water, salt, sugar, viscoelasticity,
Food additives that improve quality, texture, flavor, nutritional content, etc.
Whether it is obtained by adding foodstuffs and kneading them for a certain period of time, or whether they are aged by leaving them to mature for a certain period of time, or whether they are aged as mentioned above, water,
Seasonings, chemical seasonings, spices, flavorings, extracts, mirin, seasoning liquids, acidulants, sweeteners, flavoring agents, nutritional enhancers, and food additives that improve viscoelasticity, quality, texture, flavor, nutritional components, etc. After sprinkling or soaking with either substances, foods, etc. added or made into a paste by adding them, etc., flour, buckwheat flour, wheat flour, etc. Grain flours, starch protein powders, potato flours, bean flours, vegetable and seaweed flours, and other alpha-ized flours, etc., or mixed flours obtained by mixing them. Single flour or mixed flour, organic acids, salt, sugars, malt, enzymes, enzyme preparations, wheat germ, sugars, lees, mirin, vinegar, seasonings,
Chemical seasonings, spices, fragrances, extracts, seasoning liquids, nutritional fortifiers, propylene glycol ester of alginic acid, surfactants, emulsifiers, thickeners, phosphates, polymerized phosphates, leavening agents, oils and fats, emulsification of oils and fats Liquid, antioxidants, preservatives, food additives that improve quality, texture, flavor, nutritional components, etc., mixed powder etc. obtained by adding and mixing one or more types of foods, etc. Sprinkle with or soak in any of the above and heat treat, or heat treat with a hot water solution, or treat as described above and heat treat as described above, or heat treat with a hot water solution. Oils and fats or emulsions of oils and fats obtained by adding oils and fats or antioxidants, or emulsions of oils and fats obtained by adding antioxidants, preservatives, etc., or quality, texture, and flavor. , food additives, foods and nutritional fortifiers that improve nutritional content, seasonings, chemical seasonings, spices, flavorings, extracts, acidulants such as mirin, seasoning liquids, sweeteners, flavorings, etc. The above-mentioned can be coated with or soaked in an emulsion of oils and fats obtained by adding one or more kinds of oils and fats, or the above-mentioned can be heated as described above. After applying the above-mentioned treatments, such as sprinkling or dipping with oils and fats or emulsions of oils and fats, or heating them with hot water solution, etc., roll them. Soft pressed rice grains, etc. obtained by rolling using hot rolls or rolls that can be cooled, or soft pressed rice grains, etc. obtained by rolling as described above, are dried. A method for processing and manufacturing instant rice grains, etc., characterized by processing and manufacturing instant rice grains, etc. by treating semi-dried or dry-pressed rice grains, etc. obtained by drying with oil, and improving the quality, etc. How to improve