KR910007319B1 - Process for making rice convinient to cooking - Google Patents

Abstract

A unhulled rice convinient to cooking is characterized by washing the brown rice, dipping it in the 25-30 deg.C water for 5-6hr, steam-cooking the dewatered rice at 100-120 deg.C for 25-30 min, dipping it in the 25-30 deg.C water for 20-25 min, and drying it at 120 deg.C for 20-30 min, at 75-85 deg.C for 50-60 min and at 45-50 deg.C for 30-40 min, in order.

Description

Manufacturing method of brown rice that is easy to cook

The present invention relates to a method for preparing brown rice, which can be cooked under the same conditions as brown rice, and can be cooked easily even in a general household when mixing brown rice with white rice. Brown rice removes only the outer skin from rice. It is rich in various nutrients such as vitamins, proteins, fats and minerals compared to white rice, so it is very nutritious. Rather, it has been eaten as a white rice with completely removed rice bran layer.

However, recently, brown rice intake is recommended for health promotion, and research is being conducted to make brown rice more easily cooked. Conventional techniques published for brown rice include compressed brown rice compressed using low-la in heated steam, expanded brown rice causing expansion in brown rice granules using a fluidized bed dryer, and immersed brown rice under -20 ° C after immersion. It can be divided into frozen and brown rice, frozen and dried under reduced pressure. Japanese Patent Publication No. 58-8825 is a method of preparing instant brown rice, which is immersed for 30 hours by washing and salting brown rice, immersing it in water, removing water, and then heating and drying it in a cauldron. Digestion No. 60-10695 is a method of preparing brown rice which is frozen and depressurized in the air stream of -20 ℃ after dipping raw brown rice. When restored, the tissues are crumbly and can not feel the unique taste of rice. Digestion No. 62-21494 is a manufacturing method of off-flavored rice that generates cracks by quenching rice after ventilating heat treatment, which is difficult to manufacture, requires large-scale facilities, and poor texture. In addition, digestion 63-24660 is a method of immersing brown rice, which has been removed from rice, by using rubber lorah, in order to avoid damaging the embryos of rice. Also, the problems caused by long immersion, the manufacturing process is difficult and uneconomical, and large-scale equipment is required. In Korea, Patent Publication No. 89-1555 describes a method of manufacturing dried rice using white rice, but this is added to a dehydrated brown rice by applying an appropriate amount of water and cooked under pressure (2Kg / cm ² ) for 10 minutes at 90 ° C. Dry rice is prepared for 30 minutes and dried at 20 ° C. for 20 hours. This method is well applied to white rice, but in the case of brown rice, a simple hot air drying treatment has a considerable problem in recoverability or texture and is not suitable for a microscope. Therefore, an object of the present invention is to provide a brown rice which can be easily cooked brown rice even in a general home by solving the above problems.

The present invention is to dehydrate the brown rice immersed in water and immediately take out the cooked cooked cooked at 100-120 ℃, water immersed in 25-30 ℃ water for 20-25 minutes after dehydration using the hot air dryer initially high temperature, The present invention relates to a method for preparing brown rice, which can be cooked under the same conditions as white rice, by inducing crack formation on the longitudinal skin by drying at a low temperature.

The cooking method of brown rice prepared by the above method is the same as that of white rice, and compared to general brown rice, there is no difficulty in cooking such as dipping (usually 5 hours or more) and the time required for cooking is reduced by 5-7 hours. It can be cooked as a general cooking utensil, so it is very useful for people who pursue brown rice food, and there is no problem in edible because the soft tissue after cooking. Hereinafter, the present invention will be described in more detail.

[Step 1 (Break and Dip)]

Brown rice, which is a raw material, has a lot of impurities such as rice and rice husk, and removes unfaithful rice using 10 mesh sieves and washes it with running water for 3-4 times and immersed in 25-30 ℃ water for 5-6 hours. Maintain a water content of about 30-33%. The moisture content of raw rice according to soaking time of brown rice is shown in Table 1.

TABLE 1

As shown in Table 1, when soaked for 5 hours, it contains about 30% or more moisture, so an effective soaking time is 5-6 hours, and when soaked for more than 10 hours, germination may start, which may result in a bad smell or taste. .

[2nd process (cooking process)]

After the immersed brown rice is dehydrated in a stainless steel net, cover it with gauze soaked in water and cook it with steam at 100-120 ℃ for 25-30 minutes. At this time, the dehydration is not completely, and by maintaining a little bit of water around the fine grains to increase the degree of gelatinization at the time of cooking, as well as to minimize the formation of bindery when drying. At this time, the moisture content after cooking is preferably 35-40%.

[3rd process (immersion process)]

Take out the cooked brown rice immediately and immerse it in water at 25-30 ℃ for 20-25 minutes to keep the final moisture content at 50-55%, then drain the water sufficiently. At this time, if the moisture content is more than 55% is not good because the appearance is very poor after drying. As shown in Table 2, about 50% of water content when immersed for 20 minutes is most suitable.

Thus, the immersion process is one of the very important process because it has a significant effect on the stability after drying or the appearance of the product.

TABLE 2

4th process (drying process)

After immersion and dehydration are completed, hot air is dried by spreading the net on a drying rack and thinly spreading rice in order to minimize the formation of bindery. In order to induce cracking by temperature difference during drying, the initial temperature is first dried at 120 ℃ for 20-30 minutes, secondly dried at 75-85 ℃ for 50-60 minutes, and finally at 30-40 at 45-50 ℃. Dry for about 10 minutes to bring the moisture content to 10 ± 3%. Brown rice produced through the 3, 4 process is made of uniform cracks in the longitudinal skin, such cracking is to increase the water absorption rate during restoration, the texture of brown rice is very smooth, thereby improving the overall texture.

The degree of gelatinization of cooked brown rice prepared by the above method was 70-80%, and when restored, the appearance and texture were very good.

In addition, it can be cooked brown rice of the present invention prepared as described above under the same conditions as usual when clearing white rice, and usually eat only with 100% brown rice, so if you add 25-30% of the weight of white rice and white rice It shows a similar texture and there is no difficulty in edible, and as shown in Table 3, the destruction of various nutrients such as vitamins is small, so it is a very good product for those who pursue brown rice in terms of nutrition.

TABLE 3

When cooking brown rice cooked according to the conventional method and brown rice cooked according to the present invention, sensory evaluation was compared with the degree of feeling on the appearance, smell, taste, texture of the rice according to the rice taste evaluation method The results are shown in Table 4. At this time, the cooking utensils were cooked using electric rice cooker, brown rice 3-4 times in the water flowing 500g fresh brown rice and cooked for 55 minutes after immersion for 6 hours, easy cooking brown rice using brown rice prepared by the present invention 500 g of easy cooking brown rice was immersed for 20 minutes and then cooked for 25 minutes.

TABLE 4

* Scoring criteria: Best (7), Very good (6), Slightly good (5), Moderate (4), Slightly bad (3), Very bad (2), Very bad (1)

As shown in Table 4, the sensory test results are good. Although the above was 18, it was bad, and as 6, about 75% showed a good response. The present invention through the following examples are as follows.

Example 1

After 1Kg of brown rice is sieved, it is immersed in about 4 L of water (water temperature of 25 ° C) for 5 hours and then dehydrated. The dehydrated brown rice is covered with a sufficiently moistened gauze and cooked for 30 minutes at 100 ° C.

Take out the steamed rice which has been cooked in a steamer immediately and immerse it in water at 25 ℃ for 20 minutes, and then dry it first at 120 ℃ for 30 minutes, secondly at 80 ℃ for 60 minutes, and then at 50 ℃ for 40 minutes to cause cracking. Let's do it. The yield of cooked brown rice after drying was 93-95%.

Example 2

After 1Kg of brown rice is sieved, it is immersed in about 4ι of water (30 ° C of mercury) for 6 hours and then dehydrated.

The dehydrated brown rice is cooked for 25 minutes at 120 ° C, and then immediately taken out and immersed in 30 ° C water for 25 minutes, firstly dried at 120 ° C for 20 minutes, secondly at 75 ° C for 50 minutes, and finally at 45 ° C for 30 minutes. Dry it to cause the formation of cracked rice. The yield of brown rice at this time reached 95-96%.

Claims (1)

After washing with brown rice, it is immersed in normal temperature water (25-30 ℃) for 5-6 hours and dehydrated. It is cooked for 25-30 minutes at 100-120 ℃, and then taken out immediately and then taken out in water at 25-30 ℃ for 20-25 minutes. Soaking, first drying for 20-30 minutes at 120 ℃, second drying for 50-60 minutes at 75-85 ℃ and finally dried for 30-40 minutes at 45-50 ℃ of brown rice easy to cook Manufacturing method.