KR890001555B1 - A process for the production of a dried rice - Google Patents

Abstract

A method for preparing a dried rice is presented. Thus, 1 kg polished rice was soaked into 3 liter H2O and dehydrated. The dehydrated polished rice was mixed in 400ml H2O and steamed at 1.5 kg/cm2 for 15min. The rice was dried at 90≰C for 30 min and then at 20≰C for 20 hr to give the final product.

Description

Manufacturing method of drying board

The present invention relates to a method for producing a dry board. In more detail, a small amount of water is added to the brine rice to be cooked under a pressure of 1 to 2 kg / cm 2 to prevent cohesion between particles of the cooked rice, thereby suppressing the formation of the bound rice, and combines high and low temperature drying conditions during drying It relates to a method for producing a dry board, characterized in that it suppresses the formation of cracked rice and obtains the same product as the original rice after restoration.

The restoration method is the same as the conventional cooking method, but the time is shortened to about 10 to 15 minutes, and the anti-American restoration state is the same as that of the ordinary one, which is suitable for replacing instant food such as ramen.

Conventionally, various kinds of inventions have been disclosed, and when they are broadly classified, they can be divided into retort foods, canned food, foods in the form of cup noodles, freeze-dried bibimbap, and powdered rice. In particular, Patent Application Publication No. 79-1534 discloses a method for preparing instant rice, which is a method for preventing binding during pressing, and after mixing surfactants such as glycerin, fatty acid esters and sugar esters or edible oils and talc It is α-induced by the cooker, and it is not said that there is no harm to the human body when the rice containing the compound such as surfactant is continuously eaten. Recently, even small amounts of glycerides have been found to be harmful to the human body in the long term.

Patent Application Publication No. 73-210 discloses a solution prepared by stirring and stirring lime sulphate, koto sulphate, and sodium chloride heated to 200 to 300 ° C. in a mixed grain for 2 to 4 minutes, and said the inorganic component is generally harmless to humans. However, lime sulfate or koto sulfate may cause stones in the human body, and is also uneconomical.

Patent application publication No. 76-88 relates to a method for producing an instant expanded food, and this method also has the disadvantage of using the above-described method of α-degradation with glycerin.

In addition, citric acid and seasonings are used (Patent Application Publication No. 66-926), vitamins are used (Example, Patent Application Publication No. 66-808), microorganisms are used (Example, Patent Application Publication No. 68 -289), the method of sealing in a thermoplastic packaging and heating it at a high temperature to make rice (e.g., Patent Application Publication No. 86-369), but these methods are problematic for long-term storage of cooked rice. The additives were used to prevent the aging of the rice starch, or the pretreatment was different from the original rice after restoration.

As a result of earnestly researching and solving the above-mentioned problems, the present inventors have determined that the instant food may not have the original taste after restoration.

The present invention is described in detail below.

1st process cooking process

After washing raw material white rice or brown rice, it is immersed in water for sufficient time so that 20-30 weight% of water may be contained in rice. About 0.3-0.8 times, preferably 0.3-0.5 times of water is added with respect to this moisture beauty, and it cooks for 10 to 15 minutes under the pressure of 1.0-2.0 kg / cm <2>.

Second process drying process

The rice cooked in this way is pinched, and since it is low in binding property and does not clump, it spreads thinly and it dries. Since the cracking degree of dried rice varies depending on the drying conditions, dry rice with low cracking degree cannot be obtained by a simple hot air drying process.

In order to suppress the occurrence of cracks during drying, after cooling, slow cooling and primary drying for 30 to 60 minutes at a temperature of 60 ~ 90 ℃, then dried for 10 to 20 hours at 20 ~ 30 ℃, RH 80 ~ 90% conditions The final moisture content is less than 15%.

The dried rice thus obtained is characterized by having the same taste as the original rice when restored.

In order to solve the problem of transportation, it has been found that even when the drying plate is pressed into 1/2 to 1/5 of the original shape, it is cooked and restored to become the same product as the original rice.

Hereinafter, the present invention will be described in detail with Examples and Test Examples.

In order to explain the features of the present invention, a test example of the invention will be described as follows.

end. Cooking Process

[Test Example 1]

After washing 1kg of white rice, it is immersed in about 3l of water for 1 hour and then dehydrated.

Water is added to the dehydrated white rice as shown in Table 1, followed by cooking for 15 minutes under a pressure of 1.5 kg / cm 2. The relationship between the amount of hydrolyzate and the rate of binder formation is shown in Table 1 below.

TABLE 1

As can be seen from Table 1, when the amount of the hydrolyzate is more than 0.8 times, the rate of formation of the condensed rice is high, which is difficult during the drying operation, and the moisture content is high, which is likely to age during drying. In addition, when less than 0.3 times, cooking is difficult. Therefore, the preferred amount of hydrolysis is 0.3 to 0.8 times, and when the processing in this range, the amount of binding fines produced and the water content is low.

[Test Example 2]

The test was carried out in the same manner as in Test Example 1 except that the amount of water was increased to 0.4 times and the conditions for the cooking pressure and the cooking time were tested as shown in Table 2 below. The results obtained under each condition, that is, the water content (%) and the recovery time (minute) after cooking are shown in Table 2.

TABLE 2

*) 90% luxury standard

**) Restoration temperature: 70 ℃

As can be seen from Table 2, when the cooking pressure is lower than 1.0kg / ㎠ the recovery time is similar to the normal cooking time, the moisture content is high, the drying time is long, there is a possibility of aging during drying. In addition, when the content is higher than 2.0kg / cm 2, the water content after cooking becomes low, but the cooking temperature becomes too high, so that carbonization occurs a lot, which is not preferable in terms of yield. In addition, when it is lower than 1.0kg / cm 2 in terms of texture of the rice during restoration, too strong texture is obtained when it is higher than 2.0kg / cm 2, which is not preferable. Therefore, cooking at 1.0-2.0 kg / cm <2> is preferable.

[Test Example 3]

In the same manner as in Test Example 1, the amount of water is 0.4 times, and the relationship between the degree of α degree and the recovery time is shown in Table 3.

TABLE 3

H ₀ : Initial Hardness

H _t : hardness after t hours

H _L : final hardness

I. Drying process

[Test Example 4]

It was cooked in the same manner as in Test Example 1 (water content: 0.4 times) and dried until the moisture content was about 15% for each temperature, and the crack formation rate was tested and shown in Table 4.

TABLE 4

As can be seen from Table 4, if drying continues at a constant temperature by the conventional method, cracked rice is formed to decrease the value of the product. Thus, drying was performed while changing the drying temperature as shown in Test 5 to suppress cracked rice. .

I. Drying process

[Test Example 5]

It was cooked in the same manner as in Test Example 1 (water content: 0.4 times), and tested the relationship between the water content and the cracking production rate according to the drying conditions, and the results are shown in Table 5.

TABLE 5

As can be seen in Table 5, if the moisture content drops to 20 to 50% or less when it is continuously dried at a high temperature, cracks are rapidly generated. After the water content reaches 20 to 25%, dry slowly at a low temperature. It can be seen that production is suppressed.

[Test Example 6]

The appearance, smell, taste, texture, and overall appearance of the cooked rice and the rice obtained by restoring the drying board according to the method of the present invention by a conventional method are compared and the results are shown in Table 6 below.

The inspection criteria are as follows.

10: the best. 4: Normal.

8: Very good 2: a little bad

6: Slightly good 0: Very bad

TABLE 6

Example 1

After washing 1kg of white rice, it is immersed in about 3l of water for 1 hour and then dehydrated. 400 ml of water is added to the dehydrated white rice and cooked for 15 minutes under a pressure of 1.5 kg / cm 2. The cooked white rice is first dried at 60 ° C. for 1 hour and then dried at 25 ° C. for 18 hours to minimize the formation of cracked rice.

Example 2

After washing 1kg of brown rice, immerse in about 3l of water and dehydrate. 300 ml, 500 ml or 700 ml of water is added to the dehydrated brown rice and then cooked for 10 minutes under a pressure of 2 kg / cm 2. The cooked brown rice is first dried at 90 ° C. for 30 minutes and then dried at 20 ° C. for 20 hours to minimize the formation of cracked rice.

Claims (2)

Dehydrating white rice immersed brown rice and adding 0.3 ~ 0.8 times of water to cook under a pressure of 1.0 ~ 2.0kg / ㎠ and dried drying method for cooking. The method of claim 1, wherein the first drying at 60 ~ 90 ℃ after cooking in order to suppress the formation of cracked rice, and second drying at 20 ~ 30 ℃ for 10 to 20 hours.