JPS63309154A - Production of formed dried rice for cooking by electronic oven - Google Patents

Abstract

PURPOSE:To obtain formed dried rice for cooking electronic oven, having excellent restoration properties free from slipping of ingredients and roux into integrated rice grains by boiling of water during cooking, by secondarily immersing gelatinized rice in water, compressing and forming and then drying. CONSTITUTION:Rice is washed, optionally subjected to immersion treatment and gelatinized by a conventional procedure. The prepared gelatinized rice is immersed in water or hot water for 15sec-about 20min, dehydrated, packed into a forming container, compressed and formed in about 3-30% compression degree. Then the compressed and formed rice is dried by hot air and dried by a conventional means such as microwave drying.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing shaped dried rice for microwave cooking.

[Prior art] In recent years, as instant rice food in containers for microwave cooking,
Pilaf, okowa, rice porridge, etc. using dried rice are commercially available, but among these, so-called rice bowls such as gyudon and oyakodon, and instant foods such as curry rice are not found.

This is because the food in question uses single-grain dried rice, so even if ingredients and roux are placed on top of the dry rice in advance, water cannot be added and the food cooked in the microwave. For example, a major cause of this is that the intense boiling of water causes convection among the rice grains, causing ingredients and roux to sneak into the spaces between the rice grains, resulting in the appearance of cooked rice after cooking is complete.

[Problems to be Solved by the Present Invention] The present invention has been made to solve the above-mentioned problems in the conventional technology, and it is possible to produce good food in a short time by heating in a microwave oven after pouring water. To provide a method for producing molded dried rice for cooking in a microwave oven, which restores its texture and is compressed to such an extent that bound rice grains are not easily loosened by boiling water during cooking. .

[Means for solving the problems] The present invention involves soaking washed rice as necessary and then gelatinizing it, soaking the gelatinized rice in water or hot water, and then filling it into a molded container. This is a method for producing molded dried rice for microwave cooking, which is characterized by compression molding and then drying.

The present invention will be explained in detail below.

After washing the rice, it is gelatinized by a conventional method. The rice used in the present invention is usually polished rice. After washing, the rice can be soaked if necessary, but in that case, it is preferable to soak the rice in water for one hour or more. Also, alphaization is alpha to rice.
Add 1 tsp of water so that the moisture content after fermentation is 55-75%,
This is done by heating with gas, electricity, steam, etc. (Table 1) If you want softer restored rice, use this heating α
Before fermentation, the soaked rice is preheated by steaming for a short time or prefrozen. Next, the gelatinized rice is secondly immersed in water or hot water. The secondary soaking time varies depending on the temperature of the water or the moisture content of the rice after gelatinization, but it is preferably about 15 seconds to 20 minutes. The higher the temperature, the shorter the secondary immersion time. (Tables 1 and 2) It is also preferable to stir lightly during the secondary immersion. By this secondary soaking treatment, the gelatinized rice is sufficiently swollen and the starch on the surface of the rice grains is washed away, and dried rice that can be restored by heating in a microwave oven for about a few minutes can be obtained.

That is, if the secondary soaking treatment is not performed, the gelatinized rice will not swell sufficiently, and at the same time, the starch on the surface of the rice grains will not flow out, resulting in poor recovery during restoration. Moreover, if the secondary immersion treatment is excessive, the time required for the subsequent drying step becomes longer, which is not preferable.

The starch washed away here is about 0.3% or more of the rice weight as eluted solids.

The gelatinized rice that has been subjected to the secondary soaking treatment is drained and filled into a molding container, which is then compression molded.

The degree of compression should be about 3 to 30%.

That is, if the degree of compression is 30% or more, the rice grains will strongly adhere to each other, which will not only impair recovery during cooking but also cause noticeable damage to the rice grains. Further, if the degree of compression is 3% or less, the shape retention of the shaped dried rice after drying is poor.

(Table 3) The compression-molded rice is dried by a conventional method such as hot air drying or microwave drying.

Note that freezing treatment after compression molding makes the reconstituted rice fluffier and whiter, which is advantageous.

Furthermore, it is convenient to make several holes penetrating the compression-molded rice mass from the top and bottom so that the molded rice dries well.

[Effects] As described above, the shaped dried rice obtained by the present invention can be restored to a good texture in a short time by heating in a microwave oven after pouring water,
Moreover, during cooking, the bound rice grains prevent ingredients and roux from getting into the spaces between the rice grains due to boiling water.

That is, if the shaped dried rice obtained by the present invention is placed in a container that can be heated in a microwave oven, dried ingredients, soup, solid roux, etc. are placed on top of the container, water is added, and the rice is cooked in a microwave oven. Unlike when using single-grain dry rice, the ingredients and roux do not get stuck between the rice grains and are placed on top of the cooked rice. Therefore, by using the shaped dried rice obtained according to the present invention, it is possible to obtain rice bowls such as oyakodon or gyudon that have never been available before, and instant foods in containers for microwave cooking such as curry rice. .

[Example: After washing 1 kg of Koulchi polished rice, it is soaked in water for 1 hour. Next, put 90g of soaked rice and 9g of water in a container with a diameter of 9cfll.
Add 0m+1 and boil to pregelatinize. Add 150 l of water to this gelatinized rice, stir gently, and soak for 5 minutes. Next, after draining the water, put it in a molding container with a diameter of 9cm and compression mold it to a degree of compression of 5%, and after making 5 holes (5m/m) that pass through the molded rice lump from the top and bottom, Place in the freezer and freeze for 1 hour. This frozen rice is dried with hot air at 80°C to reduce the moisture content to 5%.

60g of shaped dry rice obtained in this way was 9cI in diameter.
I11 Place 2 g of freeze-dried beef and 1 g of dried onion on top of the dried rice in a polypropylene cup with a capacity of 300 cc.
0.5g of dried carrots, 0.2g of green onions before drying.

After placing 180 cc of water on the rice bowl, heating it in a microwave oven with an output of 500 W for 5 minutes, and steaming it for 5 minutes, a good and delicious beef bowl was made.

(Left below) Table 1. Moisture content of rice after gelatinization and its influence Secondary soaking time after gelatinization Future moisture content after cooking and restoration 56% 5 minutes Slightly hard and slightly lacking in fluffiness.

67 15 seconds Slightly hard and lacking in fluffiness.

5 minutes It has been restored well and has a good texture.

73 15 seconds It has been restored well, but it is a little too soft.

Note 1. Rice processing conditions: Polished rice - Washed rice - Soaked for 12 hours - Preliminary steaming 3 - Addition of water - Steaming for 30 minutes - Secondary soaking - Forming and compression (diameter 9 h/m
Container use) - Freezing - Hot air drying Note 2. Elution solid content 0.5-0.8% Note 3. Compression degree approximately 5% Note 4. ! Dry molded rice (
After adding 190 g of water and 18 g of curry roux, the mixture was cooked in a microwave at 500 W for 5 minutes, and then steamed for 5 minutes to reconstitute.

Table 2. Secondary soaking time and its effects Secondary soaking time Dissolved solid content No soaking of rice after cooking and restoration Poor restoration and hardness.

1 minute 0.8% Slightly hard and lacking in fluffiness.

5 0.8 Well restored and has good texture.

10 1.2 Good (restored,
The texture is also good.

20 1.0 Well restored, but a little too soft.

Note 1. Rice processing conditions: Uruchi polished rice - Washed rice - Soaked for 2 hours - Steamed rice for 3 minutes - Added water 8 hl / Pre-steamed rice 85g! t 30 minutes - Secondary soaking - Molding and compression (use a caliber 90m/e0 axis/l container - hot air drying Note 2. Moisture content of rice after alphaning 67% Note 3. Secondary soaking water temperature 2+'C Note 4. Compression Note 5. Cooking method table 3. Compression degree and its influence Compression degree Condition after cooking and restoration No compression
The rice has good resilience, but the ingredients and the roux have burrowed into the rice and lacked the feel of curry roux on the rice.

2% 5% Good restoration of rice.

It looks like rice with curry roux on top.

10% 〃 20% I 30% It looks like rice with curry roux, but there is damage due to compression of the rice grains, and the rice is unevenly restored.

Note 1. Rice processing conditions: Polished rice - Washed rice - Soaked for 2 hours - Steamed for 3 minutes - Added water (8011/pre-steamed rice 85g) - Steamed for 30 minutes - Secondary soaked for 5 minutes - Forming and compression (diameter 9 shafts/L container Use) - Freezing - Hot air drying Note 2. The apparent volume before compression is 45m1 Note 3. Elution solid content 0.7% Note 4. Cooking method chart! , according to.

Claims (1)

[Claims] The washed rice is soaked if necessary and then gelatinized.
1. A method for producing molded dried rice for microwave cooking, which comprises soaking softened rice in water or hot water, then filling it into a molding container, compressing it, and then drying it.