JPS6352867B2 - - Google Patents

Description

[Detailed Description of the Invention] (a) Field of Industrial Application The present invention relates to a method for producing instant food from buckwheat rice.

(b) Conventional technology (1) Traditionally, the main way to use buckwheat rice is to grind it into flour and eat it as buckwheat noodles. The food I had been boiling with it was hot.

In addition, methods for retaining buckwheat rice in its original form and using it as a food product include reto-processing or freeze-drying, which is then used as preserved food or instant food.

(C) Problems to be Solved by the Invention However, retort processing, which is a processing method that uses buckwheat in its original form, not only destroys the original shape of the buckwheat rice or discolors it to black, but also requires high-temperature processing. Because of this, the taste changes and the freshness is lost.Also, when cooked and freeze-dried using conventional methods, there is little change in color and taste, but the shape of the buckwheat rice is severely damaged, making it difficult to eat. It has the disadvantage that even if boiling water or the like is poured over it, the shape is unevenly restored.

(d) Means for solving the problem In the present invention, buckwheat rice, water, and sugar are mixed, then the buckwheat rice is cooked in this state, and the cooked rice is further immersed in a sugar solution, and the liquid is drained. It is an object of the present invention to provide a method for producing an instant food of buckwheat rice, which is characterized by rapidly freezing the buckwheat and then freeze-drying it.

(e) Effect In the present invention, when eating the food produced in this way, it is restored by pouring boiling water over it, and even though the buckwheat rice that has undergone such treatment is freeze-dried, It has good preservability and uniform restorability, making it ideal for instant foods.

Moreover, by soaking the buckwheat rice in a sugar solution, water penetrates uniformly into each tissue of the buckwheat rice, maintaining a uniform moisture content in each tissue, and then rapidly freezing in such a uniform water content state, followed by freezing. Since it dries, the hot water used to eat it uniformly swells each structure of the processed buckwheat rice, resulting in uniform resilience.
In order to impregnate the cooked buckwheat rice with sugar liquid,
After cooking, water permeates evenly into the buckwheat rice, making it difficult for each grain of buckwheat to break down and retain its original shape. The rice is not broken, the rice is restored uniformly, and the texture is similar to that of cooked rice.

(f) Effects Therefore, according to the present invention, when boiling water is poured over the instant food buckwheat rice, it absorbs moisture and swells, and the buckwheat rice retains its original shape and swells in the same way as when cooked. Because it has excellent restorability and has a long shelf life, it can be eaten without losing its value as an instant food, and without changing the color or flavor of buckwheat rice. It has the following effects:

(G) Example To explain the example of the present invention in detail, first, 5 kg of raw buckwheat rice (approximately) is washed and drained, and then 9 kg of water and approximately 0.5 kg of sugars such as sorbitol are added to the buckwheat rice.
When the buckwheat rice is soaked in water, the sorbitol penetrates into each structure of the buckwheat rice uniformly and maintains the moisture content of each structure uniformly. fulfill.

Next, the buckwheat rice soaked in the sorbitol solution is cooked by a predetermined method, and the cooked buckwheat rice is then soaked in the 5% sorbitol solution again. By further impregnating the cooked buckwheat with a sorbitol solution, water penetrates into the buckwheat and a uniform moisture content is maintained in the cooked buckwheat tissue, which maintains the original shape of the buckwheat. This makes it easier to hold the buckwheat rice, and it also improves the resilience of the buckwheat rice when soaked in hot water.

Next, the buckwheat rice soaked in sorbitol solution,
After draining the liquid, the buckwheat rice is rapidly frozen.
The buckwheat rice that has been frozen for more than an hour is freeze-dried and dehydrated using a predetermined method while maintaining the degree of vacuum at 1 torr or less to produce an instant buckwheat food.

The buckwheat instant food obtained in this way is
It weighs approximately 4.4 kg and is cooked and eaten using the method described below.

That is, as mentioned above, buckwheat porridge can be made into buckwheat porridge by adding seasonings, freeze-dried vegetables, chicken, etc., and adding boiling water to reconstitute it in 2 to 3 minutes. Approximately 4g of seasonings such as salt, monosodium glutamate, nucleic acid seasonings, and dried bonito flakes are used per 36g of instant buckwheat rice, and approximately 5g of freeze-dried vegetables are used. The instant foods such as buckwheat, seasonings, and freeze-dried vegetables are packaged together in a moisture-proof and highly airtight laminated film to be commercialized as an instant buckwheat porridge package.

In addition, as another method of use, the buckwheat rice produced in this example can also be used as an ingredient for soup.

In this way, in the process of treating buckwheat rice as in the given examples, by soaking it in sugars such as sorbitol, water is uniformly permeated into each structure of the buckwheat rice, and each structure is In the subsequent freeze-drying process, each tissue is dried and dehydrated uniformly, and the resilience of each tissue when eaten with boiling water is uniform, resulting in uneven distribution. It is possible to prevent the buckwheat from becoming hard, and also from breaking the shape after freeze-drying, making it easier to maintain the original shape of the buckwheat rice.

Claims (1)

[Claims] 1. Mixing buckwheat rice, water and sugars, then cooking the buckwheat rice in this state, immersing the cooked rice in a sugar solution, draining the liquid, quickly freezing it, and then freeze-drying it. An instant food manufacturing method for buckwheat rice featuring