KR100433130B1 - Instant rice porridge and process for its production - Google Patents

Abstract

The present invention relates to a process for the preparation of a composition comprising a dense core with a more dense structure, an intermediate part with a less dense structure of closed bubbles surrounding the core, and a surface part consisting of generally open bubbles, An instant rice porridge containing swollen rice grains, wherein the surface of each of the rice grains is composed entirely of gelatinized starch and the central portion is partially composed of gelatinized starch. The instant rice porridge product of the present invention can be completely hydrated and made into rice porridge in a short time of 3 to 5 minutes. The present invention also provides a method for producing an instant rice porridge product by extrusion using a cooking extruder and then blowing.

Description

[0001] INSTANT RICE PORRIDGE AND PROCESS FOR ITS PRODUCTION [0002]

The present invention relates to an instant rice porridge and a manufacturing method thereof.

Rice porridge, a very popular food in Asian countries, is usually made in the home, pouring excess water into the rice and keeping the texture of the grain to a certain degree, but the individual forms are boiled until they start to lose. In the final product comprising a gelatinized starch matrix, the rice grains have a core that provides a certain degree of chewiness and a fairly soft shell layer which, together with the combination of mouth feel and chewiness / RTI >

It takes a long time to cook rice so that the rice is moderately soft, and it is time consuming to make rice porridge at home because it takes a long time to cook the rice so that the middle part of the rice is not too hard or too long, It's a lot of work.

Several methods have been attempted to produce instant rice porridge in the form of dry food, which can be hydrated with hot water, especially boiling water. Until now, the process of making dried foods as described above has largely failed, in some cases it took too long for the dry food to hydrate, and in some other cases the texture or mouthfeel or other sensual characteristics It was not like rice porridge.

According to one proposed method, the rice is put into hot water and cooked to a suitable degree, then dried in air and flaked with flakes using a flaker. The flaked rice flour is then inflated and then packaged. The resulting product has a fragile, hard material that easily breaks into small pieces. In addition, since the specific gravity is small and the epidermis tends to be hard, water is added to float the product, and after a considerable time (more than 10 minutes) has elapsed, it hydrates and then sinks. Even if the product is inflated, the shape of the rice grains after hydration tends to be maintained, and it is virtually impossible to obtain a desired slurry-like viscosity as rice bran even if it is agitated very aggressively. There is little surface starch and no gelatinous matrix is formed.

Another type of blown product is produced in a manner similar to the method of making a shrimp cracker, in which a mixture of rice flour and water is extruded through an extruder die, The extruded rice particles are produced by applying heat and swelling. This product is very similar to a breakfast cereal known as "Rice crispies". This is very small and floats in the water. When the product is hydrated and thoroughly mixed with water, the texture of the rice grains hardly remains in the product.

According to another method for making instant rice porridge, rice flour and water are passed through a heated extruder to produce cooked rice pellets or rice granules. These pellets are pulverized to be a fine powder, and a process of removing water in this process may be further carried out. Mixing the cooked rice powder with instant hot water produces a product such as oatmeal porridge that has little or no desirable texture of rice porridge and other desirable sensory characteristics.

SUMMARY OF THE INVENTION The present invention provides an instant rice porridge.

Another object of the present invention is to provide a method for manufacturing the instant rice porridge.

1 is a view showing one embodiment of a screw extruder used for producing rice porridge of the present invention.

Description of the Related Art

1 ... barrel 2 ... groove

3 ... Piston 4 ... Screw

5 ... die 6 ... connection means

7 ... Piston head 8 ... Hole

The technical object of the present invention is to provide a method of producing a rice bran having a common grain size and having a dense center portion with a dense texture, a middle portion having a less dense structure composed of closed bubbles surrounding the center portion, Characterized in that the surface portion of each of the rice grains is composed entirely of gelatinized starch and the central portion is partially composed of gelatinized starch. have.

Another object of the present invention is to provide a process for preparing a fully gelatinized surface by passing rice optionally mixed with a small amount of water through a cooking extruder under the conditions of temperature, pressure and screw speed at which the extrudate can be cut into individual pieces, And a method of manufacturing rice porridge comprising the steps of: (a) preparing a rice porridge made of rice grains having a porous structure including a partially gelatinized inner part;

Preferably, after being discharged from the extruder, the product is passed through a flaker to flatten it. Preferably, in the flakers comprising a pair of rollers, the pores in the particles are destroyed or reduced in size, and the rice balls still bearing the water branches combine to form a dense core, while the outer bubbles burst Thereby forming an open bubble surface structure. Closed bubbles remain between the open bubble surface layer and the core.

The open bubble surface structure facilitates penetration of water and the denser core section provides mouth feel and chewing feel.

In addition, flattening the particles provides an additional benefit of reducing packaging material size per unit weight because the packing density can be increased.

Rice fed to the extruder may be in the form of rice flour or may be in the form of pulverized rice flour before use. In the pulverizing step, the rice may be pulverized into fine powder or pulverized only to a size suitable for the extruder to be used.

The moisture content of the rice fed to the extruder is usually from 3 to 35% by weight, for example about 28% by weight.

Water may or may not be added depending on the original moisture content and extrusion conditions of the rice grains themselves. Sufficient water must be present to allow the rice to be cooked in an extruder to provide a fully gelatinized portion and a partially gelatinized portion.

Usually, the maximum amount of water to be added is 40% of the weight of rice, that is, up to 2 parts by weight of water can be added to 5 parts by weight of rice.

The extrusion temperature is controlled by the amount of water added to the rice. In order to swell the product discharged from the extruder to a degree required for flaking and to bond the core, the amount of free water in the product should be sufficient, but the amount of free water should not be excessively large considering the drying step of the extruded product do. In order to lower the water activity to a suitable degree for the desired storage period, a process of drying the product to some extent is usually required.

When dried under the wrong conditions, a film is formed around the product, which hinders the hydration reaction, and the rice porridge does not smoothly transfer to the gelatinized state in the state of rice grains. This phenomenon does not appear in the products of the present invention.

The temperature control of the product must be done in the extruder and when exiting the extruder. The temperature in the extruder depends on the barrel, the speed of the screw, the distance between the screw and the barrel, and the moisture content of the reactants. The higher the moisture content in the product, the lower the temperature rise in the extruder. As the speed of the extruder increases, the temperature of the product also increases, and the closer the distance between the extruder screw and the barrel, the higher the temperature of the product. Depending on the size of the space between the die and the end of the screw, which is the main space in which the product is cooked, the product is cooked to a desired degree in the extruder by varying the time for the product to stay in the cooking space.

The product temperature as it exits the extruder determines the extent to which the product swells with pressure drop. The pressure drop can be controlled by adjusting the pressure in the extruder by varying the speed of the screw.

There is no limitation on the form of the cooking extruder which can be used in the production of the product according to the present invention. The extruder may have one or several screws, and may have smooth barrels without grooves or grooves.

The time for which the rice stays in the extruder is preferably 4 to 7 seconds, and the length through the extruder is preferably about 15 cm, but can vary widely depending on the characteristics of the extruder used. A skilled extruder user can determine whether the extruder is operating under proper conditions and how the conditions are controlled and need to be altered in view of the state of the product. Subsequent flaking processes can increase flexibility in the extrusion process.

1, the screw extruder used to produce the rice porridge of the present invention comprises a barrel 1 with a shallow groove 2 and a piston 3 in the form of a screw 4 located in the barrel 1 . The barrel (1) is connected to the die (5) by suitable connecting means (6). When the piston (3) rotates, the mixture of rice and water is moved forward. While passing through the extruder, the mixture is heat cooked and the cooked mixture is discharged through the hole 8 inside the die 5 by the movement of the piston head 7. Due to the pressure difference between the inside and the outside of the extruder, the water in the mixture rapidly expands to form a porous structure. Then, the product is cut into blades (not shown) rotating at high speed to produce a product having a general grain size.

This product is then passed through a roller device (not shown) to flake.

Depending on how long the shelf life is required, the final product is either dried or packed without drying. Drying to a moisture content of 4 to 6% before packaging can significantly extend the shelf life of the product.

The temperature of the barrel 1, the speed of the piston 3, the moisture content before the extrusion of the rice-water mixture, the temperature of the die 5, the distance between the inner wall of the barrel 1 and the lobe 2, The distance between the die 7 and the die 5, and the overall length and diameter of the extruder. While some of the properties of the extruder vary within a fixed range, other parameters may be monitored during the manufacturing process and controlled individually or together to obtain the final product with the desired properties.

The product is characterized by being flat oval with white to cream color. Further, the surface of the product has a slight plasticity and an open cell structure. As a result of the analysis, the inside of the product was found to have a structure in which a large hollow cavity surrounded by a dense coherent core in which the bubble structure was remarkably reduced was surrounded. The surface consists of a completely gelatinized starch layer that provides a slightly transparent, vitreous appearance to the product. The core consists of partially gelatinized starch. The product is cream colored due to the partially gelatinized starch inside the structure. A mixture of fully gelatinized starch and partially gelatinized starch provides a partial barrier to water so that the product does not readily hydrate. This barrier is destroyed by pouring hot water into the product.

The structural mixture is fully hydrated, as partially gelatinized starch gives rise to a complete gelatinization reaction, giving the mixture the same shape, texture and taste as the traditional rice porridge. The hydration reaction rate can be controlled by controlling the degree of swelling and the degree of compression of the product during the flaking process. The time required for causing the hydration reaction is preferably about 3 to 5 minutes.

Other materials can be made more complete by adding them together with the product or separately packaged. (Eg, chicken, mushroom, abalone), coloring agent, protein (eg soybean powder, soybean), vegetables (eg, mushrooms, carrots, corn, peas, Onions, etc.), fruits (eg plums, apricots, apples, etc.), meat (eg, chicken, beef, mutton, etc.) and fish. They may be added in a processed or unprocessed fresh state and may be added before or after extrusion, or in a separate package to the packaged product.

Likewise, by further adding health-promoting additives such as vitamins, minerals, proteins and herbs such as parsley, lotus seeds, barley, ginseng, ginger, mint and the like and traditional plants and their extracts And may enhance the nutritional value of the product.

Hereinafter, the present invention will be described by way of examples.

<Examples>

50 kg of rice having a moisture content of 15 to 16% was pulverized. The ground rice was mixed well with 7 to 10% water and then passed through a suitable type of food processing screw extruder as shown in the accompanying drawings.

The extruder has an inner barrel with a diameter of 76 mm and a total length of 200 mm. Inside the barrel, the inlet end of the barrel is formed with a spiral grove having a pitch of 12 mm, a depth of 7 mm, a width of 6 mm, and a depth of 0 along the length of the barrel.

The end of the extruder barrel is clogged with a die plate having a plurality of rectangular openings having a size of 7 x 15 mm. Cutting the material coming out of the die plate to a length of 7mm with a rotating knife. The extruder screw has a diameter of 74 mm and a clearance of 2 mm in the barrel. The pitch of the screw is 12.7 mm, the thread width is 4 mm and the depth is 7 mm.

A mixture of rice / water was fed to the extruder at a rate of 0.25 kg / min. The screw speed was fixed at 400 revolutions per minute and the outer barrel temperature was fixed at 100 占 폚.

The material that escaped from the extruder when it reached a certain state was a bulge of elliptical particles, usually about the size of a grain of rice.

The rice particles agglomerated as gelatinized starches during the residence time in the extruder for 6 seconds through which the rice particles passed through the extruder. The outside of the aggregate was fully cooked so that the starch was completely gelatinized on the exit of the die. There was only partially gelatinized inside the starch. The inside of the resultant product discharged from the extruder was more moisture-rich than the outside, and therefore did not swell to the same extent as the outside.

The product obtained from the extruder was then passed through a flicker containing a pair of reversed roller rollers. The surface bubbles were destroyed in the rollers, and the watery central part was compacted more tightly.

Next, the product obtained from the flicker was passed through a tunnel filled with hot air to dry the product to a moisture content of less than 4 wt%, thereby improving the shelf life and shelf life of the product. The product was then packed in a sealed foil packet.

When boiling water is poured into the product, it initially floats on the water for a while, but soon it hydrates and sinks. Complete rice porridge is made within 3 minutes.

For example, at a screw speed of 300 to 450 rotations / minute, at a barrel temperature of 80 to 120 占 폚, and at a residence time in an extruder under the same conditions as those of the same rice / 4 to 7 seconds to make rice porridge. As mentioned above, satisfactory rice porridge can be obtained within 3 minutes.

According to the present invention, rice porridge similar to traditional rice porridge can be obtained in a short time.

Claims (13)

Including the individually populated rice grains with normal grain size, A dense center of said rice grains having a more dense structure and consisting of partially gelatinized starch; An intermediate portion having a less dense structure of closed bubbles surrounding the central portion; And a surface portion made up of fully gelatinized starch which is generally composed of open cells. The instant rice porridge according to claim 1, wherein the individually present rice grains are in the form of a lens. 3. The instant rice porridge according to claim 1 or 2, wherein the individually present rice grains are bonded to each other by starch. The instant rice porridge according to claim 1 or 2, wherein the individually present rice grains are produced by extrusion. 5. The instant rice porridge according to claim 4, wherein the individually present rice grains are extruded and then flaked. The instant rice porridge according to claim 1 or 2, wherein the rice porridge can be hydrated within 3 to 5 minutes. Extruding the rice through a cooker extruder to discharge a product having a substantially complete gelatinized surface portion and a partially gelatinized core from the die; Inflating the product as it exits the die; And And cutting said swollen product into pieces having substantially the grain size of rice. 8. The method for producing instant rice porridge according to claim 7, wherein the product discharged from the extruder is passed through a flaker. 9. The method of claim 8, wherein the flakes comprise a pair of rollers. The method for producing instant rice porridge according to any one of claims 7 to 9, wherein the rice is intact rice flour. A process for producing instant rice porridge according to any one of claims 7 to 9, characterized in that the rice is ground before being fed to an extruder. The method for producing instant rice porridge according to any one of claims 7 to 9, wherein the rice is mixed with water of 40% or less of the rice weight and fed to an extruder. A first wrapped article in which the instant rice porridge content according to any one of claims 1 to 6 is sealed and at least one additional wrapped article in which a predetermined amount of at least one additive selected from flavor components and auxiliaries is sealed, 1 and the first and further packed articles are packed in a cup member having a size capable of producing a slurry product having viscosity equal to that of a traditional rice porridge by pouring a sufficient amount of water into the contents of the additional packed product, Rice pack.