JPS63181958A - Processing treatment of unpolished rice - Google Patents

Abstract

PURPOSE:To obtain processed rice to be made into a state of boiled rice gruel or porridge having good taste by heat treatment in a short time, by pressurizing and heating unpolished rice having adjusted water content with superheated steam. CONSTITUTION:Unpolished rice is immersed in water at 20-40 deg.C for about 8-24hr into >=22%, preferably >=25% water content. Then the unpolished rice having adjusted water content is optionally dried to remove water on the surface, pressurized and heated by superheated steam under 4-7kg/cm<2>.G pressure and at about 180-220 deg.C, abruptly released to lower pressure and expanded.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for processing brown rice, and its purpose is to obtain processed rice that becomes rice-like or porridge-like by short-time heat treatment. It is in.

<Conventional technology> Conventionally, among commercially available instant rice, cooked rice or steamed rice that is simply dried with hot air has disadvantages in texture, and also requires a long time to recover during cooking. On the other hand, puffed rice brought about by a single puffing process under high temperature and high pressure had the advantage of being able to be restored instantly, but this restored rice had no elasticity between its tissues, making it difficult to form wheat. The result was something similar to brown charcoal, with no chewy texture at all, which had a fatal flaw in texture.

In addition, various other methods have been proposed, including improved methods of deep-frying, steaming, and drying.

<Problems to be Solved by the Invention> However, there has been no product that simultaneously satisfies the requirements for texture, appearance, restorability, etc.

Measures to solve the problems〉 After various studies in view of the circumstances on the board, we found that brown rice was soaked to make the moisture content over 22%, heated under pressure with superheated steam,
The present invention was completed based on the knowledge that processed rice obtained by puffing is suitable for various purposes.

The present invention will be explained in detail below.

The brown rice that is the object of the present invention may be either non-glutinous rice or glutinous rice, and is soaked to have a moisture content of 22% or more, preferably 25% or more.

By soaking in water at 20 to 40°C for 8 to 24 hours, the moisture content can be increased to 20% or more, but it is preferable to soak the water evenly to the inside. Preferably, it is soaked in water for 16 to 24 hours.

The brown rice whose moisture content has been adjusted through such soaking is dried if necessary to remove surface moisture, and then heated under pressure using superheated steam.

Pressure heating conditions are pressure 4-7 kg/cJ, G1 temperature 18
It takes 3 to 30 seconds with superheated steam at 0 to 220°C, and after heating under pressure, it is rapidly discharged to a lower pressure, for example, atmospheric pressure, and is expanded.

Examples of the pressure heating and puffing processing apparatus used in the present invention include Japanese Patent Publication No. 45-26695 [Apparatus for producing puffed foods]
Alternatively, Japanese Patent Publication No. 46-34747 ``Apparatus for producing puffed foods using air current heating method'' may be mentioned, and the latter apparatus is particularly preferably used.

The processed brown rice obtained in this way has been expanded to a bulk specific gravity of about 0.4, and can be made into brown rice porridge or brown rice porridge by heating in water for a short time, or can be made into cooked brown rice by cooking in a regular rice cooker. Become.

In addition, this processed brown rice may be milled to make polished rice, and of course, this polished rice can also be heated in water for a short time to obtain a rice-like, porridge-like, or porridge-like product.

Furthermore, the porridge made from the polished rice obtained according to the present invention has a transparent feel and is characterized by slow gelatinization and the ability to withstand twice-cooking.

<Example> Examples are shown below.

Example 1 Uruchi brown rice (moisture 13%) was soaked in tap water at 20°C for 24 hours, drained, and dried with warm air at 40°C for 5 minutes to remove surface moisture. (Moisture 25%) A device for producing puffed foods using an air current heating method (Special Publication No. 34747/1989)
The mixture was heated with superheated steam at 5.0 kg/cJ·G and 200°C for 3 seconds, and then rapidly released to atmospheric pressure to cause expansion. The obtained processed brown rice has a moisture content of 15% and a bulk specific gravity of 0.
It was 40.

This was dried with hot air at 70°C until the moisture content was 12% to obtain a product. The degree of gelatinization of this processed brown rice was 77.

When 1050 d of boiling water was added to 105 y of this processed brown rice and boiled for 8 minutes over an open flame, a brown rice porridge with a good texture was obtained.

As a control, brown rice whose moisture content was not adjusted, and which was adjusted to 15% and 20%, was subjected to pressure heating and swelling treatment in the same manner as above, and the puffed rice shown in the table below was obtained. When brown rice porridge was prepared using these puffed rice in the same manner as above, the texture was poor.

Moisture in the swelling treatment section Bulk specific gravity Moisture (%) 13% (no adjustment) 0.16 815% 0
．． 26 820% 0.33
10 Example 2 Processed brown rice obtained in the same manner as in Example 1 was polished using a grinding type milling machine to obtain polished processed rice.

Add 1050 ml of boiling water to 105 y of this polished processed rice,
When boiled for 7 minutes over an open flame, a porridge with a good texture was obtained.

Furthermore, after the porridge had cooled to room temperature, an appropriate amount of boiling water was added and the porridge was boiled again over an open flame, resulting in a porridge with a texture that was almost the same as after the first boiling.

Claims (1)

[Claims] A method of processing brown rice, which is characterized by soaking brown rice to have a moisture content of 22% or more, heating it under pressure with superheated steam, and then releasing it under lower pressure to expand it.