SK113393A3

SK113393A3 - Highly water absorbed rice, method for producing same and application of same

Info

Publication number: SK113393A3
Application number: SK1133-93A
Authority: SK
Inventors: Yukio Ishida
Original assignee: Yukio Ishida
Priority date: 1992-02-19
Filing date: 1993-02-04
Publication date: 1994-04-06

Abstract

Príprava prvého štádia ryže s absorbciou s obsahom 38 až 115 hmotnostných dielov vody na 100 hmotnostných dielov ryže za použitia horúcej vody, pary a/alebo pary pod tlakom, priíom sa ryža s absorpciou vody podrobí vyhladzovaciemu alebo mraziacemu procesu, dalej v druhom štádiu ryža znova absorbuje vodu, takže celková absorpcia vody činí 72 až 130 hmotnostných dielov na 100 hmotnostných dielov ryže, a tak sa pripraví ryža s vysokou absorpciou vody za stavu, kedy takmer nedochádza ku zgelovateniu. Ked sa snažíme pripraviť ryžu S. vysokou absorpcoiu vody, nedá sa vyhnúť určitému stupňu gelovatenia povrchu, takže dochádza k zmene chuti a výskyt gelovatenia spôsobuje, že sa s ryžou ťažko manipuluje, podlá vynálezu však je možné pripraviť ryžu s vysokou absorpciou vody tak, že ku gelovateníu takmer nedôjde. Ryža s vysokou absorpciou yody podía vynálezu má í po uvarení a ohriatí pevný povrch a mäkký vnútrajšok a výbornú chuť, ftk sa ryža podrobí lyofilizácii, potom dostaneme vynikajúcu instantnú ryžu,Preparation of first stage rice with absorbent content 38 to 115 parts by weight of water per 100 parts by weight parts of rice using hot water, steam and / or pressurized steam to absorb rice subjects the water to a smoothing or freezing process process, further in the second stage the rice is absorbed again water, so that the total water absorption is 72 to 130 parts by weight per 100 parts by weight parts of rice to prepare rice with high absorption water in a state that almost does not occur gelled. When we try to prepare rice S. high water absorption, a certain one cannot be avoided the degree of gelation of the surface, so that there is a change taste and the occurrence of gelling causes it to be with rice difficult to handle, but according to the invention is possible prepare rice with high water absorption so that there is almost no gelling. High absorption rice The processes according to the invention have after cooking and heating solid surface and soft interior and excellent taste, ftk the rice undergoes lyophilization, then we get delicious instant rice,

Description

Pretože ryžové zrná ryže s vysokým obsahom vody pripravené v dvoch absorpčných štádiách pred a po vychladení alebo/a zmrazení podlá vynálezu obsahujú veíké množstvo vody a sú v stave, kedy takmer nedochádza ku zgelovateniu, je možné pripravoval výrobky porovnateľné s tými, pri ktorých sa použije obvyklá metóda varenia alebo i s výrobkami, ktoré sa pripravujú z uvarenej ryže; vo väčšom meradle potom bude možné pripravoval nové výrobky z ryže, ktoré sa obvyklým spôsobom vôbec nedajú pripravil. Pretože sa ryža s vysokou absorpciou vody podlá vynálezu zmrazí alebo vychladí predtým, než sa uskladní a potom sa upravuje ohrevom na inom mieste, oričom je možné získat chutné uvarené ryžové výrobky typu alfa, nedajú sa ani odhadnúl výhody uplatnenia tohto postupu v priemyselnom meradle, ako napr. príprava polotovarov na prípravu horúcich ryžových pokrmov na inom mieste.Since the rice grains of high water content prepared in the two absorption stages before and after cooling and / or freezing according to the invention contain a large amount of water and are in a state of virtually no gelation, products comparable to those in which they are used can be prepared. the usual method of cooking or with products prepared from cooked rice; on a larger scale, it will then be possible to prepare new rice products which cannot be prepared in the usual way. Since the high water absorption rice of the invention is frozen or cooled before being stored and then treated by heating elsewhere, tasty, cooked alpha-type rice products can be obtained, nor can the benefits of industrial scale application of this process be estimated e.g. preparation of semi-finished products for the preparation of hot rice dishes elsewhere.

Pretože ryža s vysokou absorpciou vody pripravená podlá vynálezu obsahuje velké množstvo vody, aj ked nedošlo ku zgelovateniu povrchu ryžových zŕn, je možné ryžu celkom lahko upravil na typ alfa, a to za krátky čas ohrevu, kedy sa takmer nepridáva žiadna voda, a tak sa prioraví chutná uvarená ryža, tuhá na zahryznutie, s pevným povrchom a mäkkým vnútrajškom. Pri ryži s vysokou absorpciou vody podlá vynálezu sa docieluje vysoká absorpcia velkého množstva vody do ryže typu alfa tým, že sa ryža v prvom štádiu zohreje a potom sa uskutoční určité zrenie pomocou zmrazenia a vychladzovania bez toho, aby došlo ku zgelovateniu.Since the high water absorption rice prepared according to the invention contains a large amount of water, even though the surface of the rice grains has not gelled, the rice can be readily converted to alpha in a short heating time when almost no water is added, so Prioraví tasty cooked rice, hard to bite, with a firm surface and a soft interior. The high water absorption rice according to the invention achieves high absorption of large amounts of water into alpha rice by heating the rice in the first stage and then maturing by freezing and cooling without gelation.

Aj ked má ryža nižší obsah vody napr. ryža, ride hladina absorpcie vody dosahuje 72 až 110 hmotnostných dielov u ryže s vysokou absorpciou vody podía vynálezu, dá sa použit na prípravu tvarovanej varenej ryže, pretože zrnká nezgelovatea z tohotP dôvodu môže byt ryža kontinuálne plnená po porciách do foriem a tak ohrievaná napr. vlažnou vodou, parou pod tlakom, horúcou vodou, v autokláve, priamym plameňom a potom upravená ako chutná, tvarovaná uvarená ryža.Although rice has a lower water content e.g. the water absorption level reaches 72-110 parts by weight in the high water absorption rice of the invention, it can be used to prepare shaped cooked rice, since the non-gelled grains can therefore be continuously filled in portions into molds and thus heated e.g. lukewarm water, steam under pressure, hot water, in an autoclave, direct flame and then treated as a tasty, shaped cooked rice.

V postupe podía vynálezu sa používajú formy, a to celý rad foriem z plastických látok, z teflonu, z kovu s teflónovým povlakom, ktoré majú tvar ryžových gúl, latiek, krabie a pod. Podía vynálezu je možné používal iba jedinú formu na produkciu od počiatočného štádia až do konečného produktu ako je tvarovaná varená ryža alebo je možné na začiatku používal formu na lisovanie ryže s vysokou absorpciou vody. alebo na ohrev ryže vlažnou vodou alebo parou ore predbežné formovanie, pričom sa potom tvarovaná ryža vyberie a prenesi sa do inej formy alebo formovacej krabice za účelom ohre vu ryže vlažnou /horúcou/ vodou, parou, oarou pod tlakom, v autokláve, v mikrovlnnej rúre, priamym slamenom a oodobne na prípravu konečných produktov. Ak sa forma a/alebo formovacia krabica vymení, mala by byl druhá forma vždy o trochu »* W vačšia než pôvodná forma z toho dôvodu, aby sa ulahčila manipulácia a v prípade, že je formovacia· krabica umiestnená na doske z plastickej látky alebo na železnej doske, dá sa tak dosiahnúí uspokojújuce tvarovanie v závislosti od počiatočného postupu alebo použitého ohrevu, čo je velmi jednoduché .In the process according to the invention, molds are used, such as a variety of plastic molds, Teflon, Teflon-coated metal, having the form of rice balls, slats, crabs and the like. According to the invention, only a single mold can be used to produce from an early stage to an end product such as shaped cooked rice, or a mold for pressing rice with high water absorption can initially be used. or for heating rice with lukewarm water or steam ore preforming, whereupon the shaped rice is then removed and transferred to another mold or mold box to heat the rice with lukewarm / hot / water, steam, pressurized, autoclave, microwave , direct straw and the like for the preparation of end products. If the mold and / or the mold box is changed, the second mold should always be slightly »* W larger than the original mold in order to facilitate handling and when the mold box is placed on a plastic or iron plate. Thus, satisfactory shaping can be achieved depending on the initial process or the heating used, which is very simple.

Ak sa lisovaná varená ryža prioravuje v rovnakej forme od počiatočného až do konečného štádia, nie je potom potrebné ryžu prenášat, takže taký postup je jednoduchý, al e je nutné počítat s tým, že ryža s vysokou absorociou vody expanduje, ked sa uvarí a nato sa môže mierne zlisoval tak, aby sa dosiahla tvarovaná ryža. Ak sa uskutočňuje ohrev po prenose do formy alebo formovacej krabice s väčšou velkostou, je manipulácia lahká a tvarovaná varená ryža s vhodnou konzistenciou môže byí pripravená vzhíadom na expanziu ryže pri príprave varením. Ak je forma nahradená inou formou a/alebo formovacou krabicou tak, že sa prenesie, nie je potrebné uvádzal, že ide iba o mechanickú operáciu, a po uvarení v pare je pokrm konzistentný, čo je výhodné a i umytie po upotrebení je velmi íahké.If pressed cooked rice is prioritized in the same form from the initial to the final stage, then there is no need to carry the rice, so such a procedure is simple, but it is to be assumed that the rice with high water absorption expands when cooked and then may be slightly pressed to obtain a shaped rice. If heating is carried out after transfer to a larger size mold or mold box, handling is easy, and shaped cooked rice of suitable consistency can be prepared due to the expansion of the rice in cooking by cooking. If the mold is replaced by another mold and / or mold box by transferring, it is not necessary to state that it is merely a mechanical operation, and after cooking in steam the food is consistent, which is advantageous and even washing after use is very easy.

Ako forma sa dá použil akákoívek vhodná forma,ako gula, krabica, latka, plochá doska, sushi, hranol, kocka, valec, rúrka a pod. Ryža s vysokou absorpciou vody sa nasype do foriem, potom sa podrobí tlaku kontinuálne alebo prerušovane tak, abysa dosiahlo tvarovanie alebo sa ootom mierne ohreje na 50 až 100 °C horúcou vodou alebo/a narou za účelom predbežného tvarovania na takú teplotu,aby sa zrná ryže nemohli oddelovat. Iste nie je nutné podotýkal, že obidva spôsoby je možné aplikoval v kombinácii, po oredbežnom tvarovaní sa uskutočňuje ohrev v rovnakej forme alebo potom, keň sa ryža prenesie do inej formy a/alebo formovacej krabice, laminovaného vrecka alebo pod., a to parou pri 60 až 100 °C, parou pod tlakom pri 100 až 110 °C, v autokláve, v mikrovlnnej rúre, priamym plameňom a pod.Any suitable mold such as a ball, box, lath, flat plate, sushi, prism, cube, cylinder, tube and the like can be used as the mold. The rice with high water absorption is poured into molds, then subjected to pressure continuously or intermittently to achieve shaping or slightly heated to 50-100 ° C with hot water and / or crushed for pre-shaping to a grain temperature they could not separate the rice. It is not necessary to point out that both methods can be applied in combination, after preforming, heating in the same mold or after the rice is transferred to another mold and / or mold box, laminated bag or the like by steaming at 60-100 ° C, steam under pressure at 100-110 ° C, autoclave, microwave, direct flame and the like.

V prípade, že sa do ryže ako ingredienty pridávajú nakladané alebo varené produkty, a to do uvarenej tvarovanej ryže, potom sa postuouje tak, že sa asi polovica ryže s vysokou absorpciou vody vpraví do formy, do ktorej sa potom vloží príslušný ingredient a navrch sa nasype ryža s vysokou absorpciou vody; potom sa ryža buú ponechá v rovnakej forme alebo sa prenesie do inej formy alebo formovacej krabiče, ohreje sa a tvaruje. Ako alternatívny postup sa dá rovnako príslušný ingredient vpravil medzi dva už upravené tvary ryže, ktoré boli oddelene tvarované alebo predbežne tvarované.When pickled or cooked products are added to the rice as ingredients, the cooked shaped rice is then moved by placing about half of the rice with high water absorption into a mold into which the appropriate ingredient is then placed and topped sprinkle rice with high water absorption; then the rice is either left in the same mold or transferred to another mold or mold box, heated and shaped. As an alternative, the respective ingredient can also be incorporated between two pre-formed rice shapes that have been separately formed or pre-formed.

P.yža s vysokou absorpciou vody podlá vynálezu môže byt skladovaná tak, ako je alebo ponorená do vlažnej vody, vývaru, polievky, omáčky a pod. alebo môže byí ponorená vo vode, ktorá sa priebežne vymieňa alebo môže byt zmrazená po ponorení do vlažnej vody, vody, vývaru, omáčky, polievky a pod. alebo môže byt zmrazená v uvedených kvapalných potravinách alebo môže byl z nich vybratá a potom zmrazená, vychladená po zmrazení alebo zmrazená po opätovnom vychladzovani; ryža s vysokou absorpciou môže byl nakoniec tiež po odkvapkaní skladovaná a/alebo vychladzovaná alebo zmrazená bez prístupu kyslíka.The high water absorption rice according to the invention can be stored as or is immersed in lukewarm water, broth, soup, sauce and the like. or it may be submerged in water which is continually replaced or may be frozen after immersion in lukewarm water, water, broth, sauce, soup and the like. or may be frozen in or removed from said liquid foods and then frozen, chilled after freezing or frozen after re-chilling; Finally, the high-absorption rice can also be stored and / or chilled or frozen in the absence of oxygen even after dripping.

ryži s vysokou absorpciou vody podlá vynálezu sa absorbuje voda až do hladiny potrebnej na uvarenie ryže, takže sa táto ryža s vysokou absorpciou vody iba ohriatím parou alebo normálnym ohrevom zmení na chutnú uvarenú ryžu a čo je výhodné, nemusí sa pridával voda ako pri normálnom varení ryže. retože ryža obvykle nevyžaduje prídavok vody ori ohreve, ryža s vysokou absorpciou vody podlá vynálezu môže byl použitá na prípravu chutných pokrmov z ryže, ako je dorria, paelia a pečená ryža a pod. v nrípade, že je ryža komerčne dostupná ako surovina na prípravu pokrmov ako je dorria, paelia a pečená ryža spolu s ochucovacími prísadami.rice of high water absorption according to the invention water is absorbed up to the level required for cooking the rice, so that this rice with high water absorption only by steam heating or normal heating turns into tasty cooked rice and, preferably, water does not need to be added as in normal cooking rice. While rice usually does not require the addition of water or heat, the high water absorption rice of the invention can be used to prepare delicious rice dishes such as dorria, paelia and roasted rice and the like. provided that the rice is commercially available as a raw material for the preparation of meals such as dorria, paelia and roasted rice along with seasonings.

:<eä sa ryža s vysokou absorpciou vody podlá vynálezu varí za účelom prípravy ryžovej kaše, je za krátky čas chutná kaša pripravená bez toho, aby došlo ku zgelovateniu povrchu zrna, čo sa javí ako najvýhodnejšia metóda, ako varil ryžovúIf the rice with high water absorption according to the invention is cooked in order to prepare the rice slurry, in a short time the tasty slurry is prepared without the surface of the grain being gelled, which seems to be the most advantageous method than boiling rice

- 9 kašu. Ak sa však ryža vopred zmieša s vodou, polievkou, omáčkou a pod. pre skladovanie, ryža už neabsorbuje dalšiu vodu alebo nemäkne až dovtedy, kým sa teplota zasa zvýši, takže je možné z nej prioravií lahko čerstvé výrobky z varenej ryže, ako je chutná ryžová kaša, dusené mäso so zeleninou a ryžou, rizoto a pod. s úplne inou chutou než sú výrobky pripravené z obvyklých produktov typu alfa, ako keby boli upravené z tzv. surovej ryže.- 9 porridge. However, if the rice is premixed with water, soup, sauce and the like. For storage, the rice no longer absorbs or softens until the temperature rises again, making it possible to prioritize lightly fresh cooked rice products such as tasty rice porridge, stewed vegetables and rice, risotto, and the like. with a completely different flavor than those prepared from conventional alpha products, raw rice.

pretože ryža s vysokou absorpciou vody pódia vynálezu obvykle absorbuje 72 až 130 hmotnostných dielov vody na ICO hmotnostných dielov ryže, premení sa ryža po ohreve na poréznu instantnú suchú ryžu, ak bola zmrazená a vysušená, pričom je výhodné, že dostaneme okamžite varenú ryžu.since the high water absorption rice of the invention typically absorbs 72-130 parts by weight of water to 10 parts by weight of rice, the rice is converted after heating to porous instant dry rice if it has been frozen and dried, and it is advantageous to obtain cooked rice immediately.

Vynález bude v dalšom texte vysvetlený na nižšie uvádzaných príkladoch.The invention will be further explained in the examples below.

Príklad 1Example 1

Pyža bola premytá a ponorená do vody na 2 hodiny, ootom nasledovalo ponorenie do horúcej vody s teplotou 98 % ori ohreve počas 48 sekúnd; potom bola ryža ponorená do vody s teplotou 30 °(j na 30 minút, čo zodpovedá úplnému prvému štádiu absorpcie vody. po tomto prvom štádiu absorpcie vody bola hladina absorpcie vody 86 hmotnostných dielov na 100 hmotnostných dielov ryže a teplota výrobku bola 29 °0.The pajamas were washed and immersed in water for 2 hours, followed by immersion in hot water at 98% ori heating for 48 seconds; then the rice was immersed in water at a temperature of 30 ° (j for 30 minutes, corresponding to the complete first stage of water absorption. after this first stage of water absorption the water absorption level was 86 parts by weight per 100 parts by weight of rice and the product temperature was 29 °.

Takto upravená ryža potom bola umiestnená do mrazničky O ♦ ^v on teplote -20 0 na jeden den.The thus treated rice is then placed in a freezer ^at about ♦ on at -20 0 for a day.

Po vybratí sa ryža ponorila do vody s teolotou 20 °C a zohrievala tak, aby sa udržala teolota 20 °;j oočas 20 minút ponorenia a absorpcie vody.After removal, the rice was immersed in water at a temperature of 20 ° C and heated to maintain a temperature of 20 ° for a period of 20 minutes of immersion and water absorption.

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Výsledkom je ryža s absorpciou vody 114 hmotnostných dielov vody na ICO hmotnostných dielov ryže, pri ktorej nedôjde ku zgelovateniu zrna.The result is rice with a water absorption of 114 parts by weight of water per ICO of parts by weight of rice, which does not gel the grain.

150 g ryže s vysokou absorpciou vody bolo umiestnených do nádoby z plastickej látky, ktorá bola prikrytá a potom umiestnená do mikrovlnnej rúry 3 minúty; takto sa priOravila nadýchaná chutná uvarená ryža.150 g of rice with high water absorption was placed in a plastic container, which was covered and then placed in the microwave for 3 minutes; this is how the puffy tasty cooked rice was prepared.

príklad 2Example 2

Pyža bola premytá a ponorená do vody cez noc, notom do vody s teplotou 98 °o za ohrevu počas 40 sekúnd a dalej ponorená do vody s teplotou 30 °0 počas 30 minút, čo zodpovedá úplne prvému štádiu absorpcie vody. Pri prvom štádiu absorpcie vody bola hladina vody 86 hmotnostných dielov vody na 100 hmotnostných dielov ryže a teplota orocuktu bola 29 °C.The pajamas were washed and immersed in water overnight, with a note of 98 ° C under heating for 40 seconds and further immersed in 30 ° C water for 30 minutes, corresponding to the very first stage of water absorption. In the first stage of water absorption, the water level was 86 parts by weight of water per 100 parts by weight of rice and the orocult temperature was 29 ° C.

Takto upravená ryža bola umiestnená do mrazničky pri teplote -30 °C a ponechaná 5 dní.The treated rice was placed in a freezer at -30 ° C and left for 5 days.

Potom bola ryža umiestnená do nádoby s vodou s teplotou 40 °C a ohrievaná tak, aby sa udržala teplota 40 °C počas 20 minút, kedy prebieha absorpcia. Dosiahla sa absorpcia 114 hmotnostných dielov vody na 100 hmotnostných dielov ryže. potom bola ryža zasa ponorená do vody 10 °0 teplej na 8 minút .The rice was then placed in a 40 ° C water vessel and heated to maintain a temperature of 40 ° C for 20 minutes while the absorption was in progress. Absorption of 114 parts by weight of water per 100 parts by weight of rice was achieved. then the rice was again immersed in 10 ° C water for 8 minutes.

Výsledkom bola ryža s vysokou absorpciou vody a to 120 hmotnostných dielov vody na 100 hmotnostných dielov ryže a u ryžových zŕn nedošlo ku zgelovateniu.The result was rice with a high water absorption of 120 parts by weight of water per 100 parts by weight of rice and there was no gelation in the rice grains.

Ak použijeme vývar so sójovou omáčkou, octom sushi namiesto vody s teplotou 10 °C na konci postupu uskutočňovanom v príklade 1 alebo vodu s teplotou 20 °C, dostaneme kolorovanú a ochutenú ryžu s vysokou absorpciou vody. Výsled11 kom bola ryža s absorpciou 120 hmotnostných dielov vody na ICO hmotnostných dielov ryže, ktorá takmer nezgelovatie.Using broth with soy sauce, sushi vinegar instead of water at 10 ° C at the end of the procedure of Example 1 or water at 20 ° C gives color and flavored rice with high water absorption. The result was rice with an absorption of 120 parts by weight of water per ICO part by weight of rice, which almost did not gel.

Fríklad 3Example 3

Ryža s vysokou absorpciou vody vyrobená v prvom štádiu podlapríkladu 1 bola ihned umiestnená do chladničky pri teplote 5 °C na niekolko dní.The high water absorption rice produced in the first stage of Example 1 was immediately placed in a refrigerator at 5 ° C for several days.

pri druhom štádiu bola táto ryža s absorpciou vody umiestnená do nádoby s vodou s teplotou 20 °C a ohriata tak, aby sa teplota 20 °C udržala 30 minút počas ponorenia a absorpcie vody.in the second stage, the water-absorbent rice was placed in a 20 ° C water vessel and heated to maintain the temperature of 20 ° C for 30 minutes during immersion and water absorption.

Takto upravená ryža absorbovala 100 hmotnostných dielov vody na ICO hmotnostných dielov ryže bez toho, aby došlo ku zgelovateniu zrna.The rice thus treated absorbed 100 parts by weight of water per ICO of parts by weight of rice without gelation of the grain.

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Ak sa použije vývar ochutený sojovou omáčkou namiesto vody s 20 °C v druhom štádiu podlá príkladu 1, udržuje sa zmrazená ryža s vysokou absorpciou vody ori teplote 20 °C až dovtedy, kým sa ryža neobjaví nad vodnou hladinou a potom sa nechá 15 minút absorboval voda.If a broth flavored with soy sauce is used instead of 20 ° C water in the second stage of Example 1, the frozen rice with high water absorption is maintained at or above 20 ° C until the rice appears above the water level and then left to absorb for 15 minutes Water.

Výsledkom je ryža s vysokou absorpciou vody, a to 100 hmotnostných dielov vývaru na 100 hmotnostných dielov ryže bez toho, aby došlo ku zgelovateniu.The result is rice with a high water absorption of 100 parts by weight of broth per 100 parts by weight of rice without gelation.

Príklad 4Example 4

Dva typy ryže s vysokou absorpciou vody oripravené podlá príkladu 3 /po 50 g/ sa oddelene umiestni do paráka vyloženého plátnom, takže sa tieto dva typy ryže nezmiešajú, 20 g ingredientov sa umiestni na ochutenú ryžu, potom sa 8 minút ohrieva nad parou, takže dostaneme chutnú, obyčajnú varenú ryžu a ochutenú varenú ryžu bez toho, aby bolo nutné pridal vodu.Two types of rice with high water absorption prepared according to Example 3 (50 g each) are separately placed in a liner lined with linen so that the two types of rice are not mixed, 20 g of ingredients are placed on flavored rice, then heated over steam for 8 minutes we get tasty, plain cooked rice and flavored cooked rice without adding water.

Príklad 5Example 5

Ryža s vysokou absorpciou vody pripravená podlá oríkladu 5 bola nasypaná zodpovedajúcou mierou do formy z teflonu alebo plastickej látky na ryžovú guiu a ohriata vo variacej sa vode počas 5 minút pod tlakom, pričom bola forma prikrytá pevne viečkom tak, aby došlo k predbežnému sformovaniu.The high water absorption rice prepared according to Example 5 was poured appropriately into a teflon or plastic mold on a rice ball and heated in a boiling water for 5 minutes under pressure, the mold being covered firmly with a lid so as to preform.

Ked sa zloží viečko, aby sa uvolnil tlak, forma sa umiestni do oarného zariadenia s prerušovanou prevádzkou a zohreje sa parou na 105 °0 počas 5 minút, aby sa vytvarovala ryžová gula.When the lid is folded to release the pressure, the mold is placed in an intermittent irradiator and heated with steam at 105 ° C for 5 minutes to form a rice ball.

Ked sa gula vyberie z formy, je pevná, oretože tu tiež posobí tlak z expanzie vody, ktorú ryža absorbovala, nerozpadne sa a samotná ryža má výbornú chut a málo vody. Obsah vody takto pripraveného produktu činí 103 hmotnostných dielov na ICO hmotnostných dielov ryže.When the ball is removed from the mold, it is solid, since it also has the pressure of expanding the water absorbed by the rice, does not disintegrate, and the rice itself has an excellent taste and little water. The water content of the product thus prepared is 103 parts by weight per 10 parts by weight of rice.

príklad 6Example 6

Pyža s vysokou absorpciou vody pripravená za použitia vývaru podlá príkladu 3 bola nasypaná do formy prístroja na kontinuálnu výrobu ryžových gúl plnených mäsom asi do siedmich desatín objemu, na ňu boli položené uvarené ingredienty obsahujúce ochutené kuracie mäso a zeleninu., navrch bola nasypaná dalšia ryža s vysokou absorpciou vody, viečko formy bolo pritlačené a forma umiestnená do parného zariadenia s kontinuálnou prevádzkou, ktoré potom parou zohrialo formu počas 5 minút na 1C5 °0, a tak sa predbežne vytvarovala ryžová gula.The water-absorbent pajamas prepared using the broth of Example 3 were poured into a machine for continuous production of meat-filled rice balls into about seven-tenths of the volume, over which cooked ingredients containing flavored chicken and vegetables were deposited. by high water absorption, the mold cap was pressed and the mold was placed in a continuous operation steam apparatus, which then heated the mold to 5 ° C for 5 minutes to preform the rice ball.

Ked sa nato zloží viečko, aby sa uvolnil tlak, forma sa umiestni do parného zariadenia, kde sa parou ohreje na 105 G počas 5 minút a ryžová gula je hotová.When the lid is then removed to release the pressure, the mold is placed in a steam apparatus, where it is heated to 105 ° C with steam for 5 minutes and the rice ball is ready.

Ked sa guía vyberie z formy, kde sa ryža s vysokou absorpciou vody upravila na ryžu typu alfa, je pevne sformovaná v dôsledku tlaku z expanzie vody ryžou absorbovanej, takže sa neporuší. Aj ked sa ryža uchopí za horúca do rúk, nestratí gula svoj tvar.When the ball is removed from the mold where the rice with high water absorption has been converted to alpha rice, it is firmly formed as a result of the pressure from the expansion of the water absorbed by the rice so that it is not broken. Even when the rice grasps hot in his hands, the ball does not lose its shape.

Príklad 7Example 7

Pyža s vysokou absorpciou vody podlá oríkladu 3 bola nasyoaná dostatočne do teflónovej formy prístroja na výrobu ryžových gúl; potom sa do ryže vložila nakladaná zelenina a viečko formy sa uzavrelo pod tlakom tak, aby došlo k Dredbežnému tvarovaniu. Nato sa predbežne sformovaná ryžová gula vybrala z formy a umiestnila do inej kovovej formovacej krabice a do dalŠieho ohrievacieho zariadenia, načo nasledoval ohrev parou pod tlakom pri 110 °C počas 10 minút: tak sa vytvorí ryžová gula.The high water absorption pajamas of Example 3 were saturated sufficiently into the teflon form of a rice ball machine; then the pickled vegetables were placed in the rice and the mold lid was sealed under pressure to pre-mold. Thereafter, the preformed rice ball was removed from the mold and placed in another metal mold box and another heater, followed by steam heating under pressure at 110 ° C for 10 minutes to form a rice ball.

Ked sa gula vyberie z formovacej krabice, ide o výrobok, ktorý je úplne pevný.When the ball is removed from the mold box, it is a product that is completely solid.

Ked sa v poslednom štádiu použije oriamy plameň, potom sa gula okamžite zmení na pečenú ryžovú gulu. 7 tomto prípade je možné formovaciu krabicu použit ako Dodklad alebo ju vybrat. Aj ked sa gula znovu naparila, bola stále oevne sformovaná a aj ked sa uchopila za horúca, nestratila svoj tvar.When a flame is used at the last stage, the ball is immediately turned into a baked rice ball. In this case, the molding box can be used as a delivery or removed. Even when the ball was steamed again, it was still overmoulded, and even when it gripped hot, it did not lose its shape.

Príklad 8Example 8

Ryža s vysokou absorpciou vody pripravená podlá postupu uvedeného v príklade 3 bola primerane nasypaná do teflonom vyloženej kovovej formy prístroja na výrobu ryžových gúl a na ňu bol upravený ochutený úhor; nasledovalo utesnenie za účelom predbežného sformovania. Potom bola gula vybratá a umiestnená v inej forme, ktorá bola Devne uzavretá viečkom a ohriata vo vriacej vode počas 15 minút. Gula bola vybratá z formy a výrobok vo forme ryžovej gule s úhorom umiestneným navrchu bol hotový. Keď sa tento výrobok zmrazil a znova naparil o jeden mesiac neskôr, bol vynikajúci a mohol byt uchopený rukami a jedený za horúca.The high water absorption rice prepared according to the procedure of Example 3 was appropriately poured into a teflon-lined metal mold of a rice ball machine and treated with flavored fallow; followed by a seal for preforming. The ball was then removed and placed in another form, which was closed with a lid and heated in boiling water for 15 minutes. The ball was removed from the mold and the rice ball product with an eel placed on top was finished. When this product froze and steamed again one month later, it was excellent and could be gripped by hands and eaten hot.

^rríklad 9examples of ^R 9

120 gramov krémovej polievky, ktorá sa prioraví rozriedením ICO g komerčne dostupnej krémovej bielej polievky, bolo zmiešaných so 4C g ryže s vysokou absorpciou vody pripravenej podlá príkladu 3 a ohrievaných v mikrovlnnej rúre 4 minúty. Týmto spôsobom bolo pripravené velmi chutné rizoto, ktoré bolo velmi horúce a malo výbornú chut.120 grams of creamy soup, which is prioritized by diluting 10 g of commercially available creamy white soup, was mixed with 4C g of high water absorption rice prepared according to Example 3 and heated in a microwave for 4 minutes. In this way a very tasty risotto was prepared, which was very hot and had a great taste.

Podobným spôsobom bola zmiešaná šafránová polievka, ryby, mäkkýše a ryža a na priamom olameni bola pripravená skvostná paelia.Similarly, saffron soup, fish, molluscs and rice were mixed, and a splendid paella was prepared in a direct olam.

Príklad 10 gramov ryže s vysokou absorpciou vody bolo zabalených do vrecka a uchovávaných v chladničke niekoľko dní; potom boli vo vrecku vytvorené malé dierky a vrecko bolo vlo- žené do mikrovlnnej rúry 500W na jednu minútu a 30 sekúnd a keď vrecko expandovalo, bolo vybraté z rúry a nechalo saExample 10 grams of high water absorption rice were packaged in a bag and stored in a refrigerator for several days; then small holes were formed in the bag and the bag was placed in a 500W microwave oven for one minute and 30 seconds and when the bag expanded it was removed from the oven and left

II

- 15 ustát 1 minútu. Potom sa vrecko otvorilo a ryža sa ochutnala. Tak bolo zistené, že ryža zodpovedá bežnej ryži uvarenej s veíkou starostlivosťou. V prípade, ked bola ryža s vysokou absorpciou vody namočená do vývaru, bolo pripravené chutné ryžové jedlo cha-meshi.- 15 stand 1 minute. Then the bag was opened and the rice tasted. Thus, it was found that the rice corresponds to conventional rice cooked with great care. When the rice with high water absorption was soaked in the broth, a delicious cha-meshi rice meal was prepared.

Príklad 11Example 11

120 gramov vody bolo pridaných k 50 gramom ryže s vysokou absorpciou vody pripravenej podlá príkladu 1 do plastickej nádoby a ohriatých v mikrovlnnej rúre 500’V počas 5 mi nút, takže bola pripravená velmi chutná ryžová kaša bez toho, aby sa musela varil vzhladom na velmi krátky čas úpravy.120 grams of water was added to 50 grams of high water absorption rice prepared according to Example 1 into a plastic container and heated in a 500'V microwave for 5 minutes, so that a very tasty rice slurry was prepared without having to boil due to the very short editing time.

Príklad 12 gramov ryže s vysokou absorpciou vody pripravenej podlá príkladu 2, 120 g vývaru, kurča a nepatrné množstvo čínskej kapusty bolo umiestnených do nádoby a potom zohrievaných nas priamym plameňom 3 až 4 minúty, takže bolo uvarené velmi chutné jedlo so zeleninou.Example 12 grams of high water absorption rice prepared according to Example 2, 120 g of broth, chicken and a small amount of Chinese cabbage were placed in a container and then heated with a direct flame for 3-4 minutes to cook a very tasty vegetable dish.

Príklad 13Example 13

Pyža s vysokou absorpciou vody pripravená podlá príkladu 2 bola rozdelená po 50 g do nádob alebo vreciek a potom ponechaná v mrazničke 10 dní. Potom boli uvolnené zátky z nádob alebo prepichnuté dierky vo vreckách, ktoré sa umiestnili v tomto zmrazenom stave v 500W mikrovlnnej rúre na 2 minúty a nato nechali pred servírovaním ustát 1 minútu, takže sa uvarila obyčajná, ale lahodná varená ryža, cha-meshi alebo podobné jedlo, ako je vyššie popísané.The high water absorption pajamas prepared according to Example 2 were dispensed in 50 g portions into containers or bags and then left in the freezer for 10 days. Then, the stoppers were removed from the containers or punctured in the pockets, which were placed in this frozen state in a 500W microwave for 2 minutes and then left to stand for 1 minute before serving to cook ordinary but delicious cooked rice, cha-meshi or the like. food as described above.

Príklad 14Example 14

Ryžu s vysokou absorpciou vody pripravenú podlá príkladu 1 vložíme do radu žiaruvzdorných nádob alebo nádob z plastických látok /vhodných pre mikrovlnnú rúru/, potom nádoby uložíme do chladničky alebo mrazničky, pridáme asi 10 g ingredientov na prípravu miešanej ryže a nádoby uza- .._;vrieme obalom predtým, ako ich niekolko minút ohrievame. Týmto spôsobom sa dá pripravil velmi horúca miešaná ryža s výbornou chutou, ako je vyššie uvedené.Rice with a high absorption of water prepared as in Example 1, put in a series of heat-resistant containers or containers of plastics / suitable for microwave /, the container stored in a refrigerator or freezer, add about 10 g of the ingredients for the preparation of a stirred vessel closures and rice _..; boil the wrapper before heating them for a few minutes. In this way, very hot mixed rice with excellent taste can be prepared as described above.

Príklad 15Example 15

Ryža s vysokou absorpciou vody pripravená oodla príkladov 1 až 3 môže byt uvarená niekolkominútovým ohrevom ako obyčajná varená ryža, rôzne miešané ryže, cha-meshi, ryžová kaša, ryža s mäsom a zeleninou, rizoto a podobne s pridaním vody alebo vývaru, pričom je možné vždy volit medzi skladovaním v chladničke alebo mrazničke a podlá toho potom stanovil dobu ohrevu.High water absorption rice prepared according to Examples 1 to 3 can be cooked for several minutes such as ordinary cooked rice, mixed rice, cha-meshi, rice porridge, rice with meat and vegetables, risotto and the like with the addition of water or broth. always choose between storage in a refrigerator or freezer and then determine the heating time accordingly.

Príklad 16Example 16

Ryža s vysokou absorpciou vody prioravená podlá príkladu 1 podrobená zmrazeniu sa umiestni do plastovej formovacej krabice, ohreje sa v mikrovlnnej rúre počas 3 minút. Takto sa dajú pripravil rôzne formy oevne stvarovaných a chutných výrobkov tým, že meníme formy na tvarovanie a rozmrazenie, pričom uvarené výrobky sú vždy také pevné, že sa neporušia ani vtady, kež sa za horúca uchopia. Cd foriem na tvarovanie závisí to, aby bolo možné pripravoval tvarované výrobky a nemuseli sa nadalej využíval formy na rozmrazovanie.The high water-absorbing rice prior to freezing under Example 1 is placed in a plastic molding box and heated in the microwave for 3 minutes. In this way, various forms of outer-shaped and tasty products can be prepared by changing the molds for defrosting and thawing, wherein the cooked products are always so strong that they do not break even when they are gripped hot. The Cd molds for molding depend on the possibility of preparing the molded articles and not having to continue to use the molds for defrosting.

- 17 Príklad 17- 17 Example 17

Tri kilogramy ryže s vysokou absorpciou vody prioravenej podía príkladu 1 boli vložené do lyofilizátora na 10 kg /lm x lm x 2m, experimentálne zariadenie s objemom 2m-^/ a a vychladené na -70 °o; nato nasledovala úprava tlaku na 20 Torr /-740 mm Hg/, ohrev v závislosti od množstva ryže; takto upravená ryža bola vysušená cez noc a výsledkom bolo 1,2 kg suchej ryže.Three kilograms of high water absorption rice prioritized according to Example 1 were placed in a 10 kg / lm x 1m x 2m lyophilizer, a 2m-4 / a experimental apparatus and cooled to -70 ° o; followed by pressure adjustment to 20 Torr (-740 mm Hg), heating depending on the amount of rice; the treated rice was dried overnight to give 1.2 kg of dry rice.

120 gramov tejto suchej ryže bolo umiestnených do žiaruvzdornej nádoby, do ktorej sa pridalo dostatočné množstvo vriacej vody. po 4 minútach sa voda zliala a ryža sa podávala jednu minútu nato ako velmi chutná varená ryža.120 grams of this dry rice was placed in a refractory vessel to which sufficient boiling water was added. after 4 minutes the water was poured and the rice was served one minute later as very tasty cooked rice.

Claims

1. Rice with high water absorption, characterized in that the ICO of parts by weight of rice absorbs 72 to 130 parts by weight of water, whereby the rice grains hardly gel.

2) High water-absorption pajamas, characterized in that the rice is subjected to either cooling, freezing after cooling or freezing after freezing and the rice absorbs 38 to 115 parts by weight of water per ICO of first stage rice and thus prioritized rice further absorbs water in the second stage so that there is a total water absorption of 72 to 130 parts by weight of water per 100 parts by weight of rice.

High water absorption pajamas, characterized in that, in a first stage, a water absorption rice having a water content of 38 to 115 parts by weight of water per ICC of parts by weight of rice is prepared using hot water, steam and / or pressurized steam and the resulting rice with water absorption, it is subjected to either cooling, freezing, freezing after cooling or also cooling after freezing and immersed in water, hot water, broth, soup, sauce and also for a certain time in the second stage for further water absorption so that total water absorption is 72 to 130 parts by weight per ICO by weight of rice.

4. A process for preparing rice with high water absorption, characterized in that the rice is subjected to one of the cooling, freezing and chilling processes after freezing, and the rice absorbs 38 to 115 parts by weight of water per 100 parts by weight of rice in the first stage; the rice further absorbs water in the second stage, so that the total water absorption is 72 to 130 parts by weight of water per 10 parts by weight of rice.

19

Process for preparing rice with high water absorption, characterized in that in the first stage, water absorption rice having a water content of 38 to 115 parts by weight per ICO by weight of rice using hot water, steam and / or pressurized steam is prioritized and thus the prepared rice with high water absorption is subjected to one of the processes of cooling, freezing, freezing after cooling and cooling after freezing and immersed in water, hot water, broth, soup, sauce and the like. for a certain time at the second stage of water absorption, so that the total water absorption is 72 to 130 parts by weight of water per 10 parts by weight of rice.

no.

A cooked rice food product prepared by heating and boiling rice with a high water absorption according to claims 1 to 3 as such or after treatment and / or treatment by flavoring or processing rice in the same manner after heating and cooking.

7. Pressed treated cooked rice prepared by placing rice having a high water absorption with a lower absorption grade, preferably rice having an absorption of 72 to 11 parts by weight of water, is placed in rice having a high water absorption yielding claims 1 to 3 as such or after tasting treatment , the rice is compressed by pressure, in this form it is heated with hot water, steam, pressurized steam, in an autoclave, a direct flame or the like, and the rice is removed from the mold.

Pressed cooked cooked rice prepared by placing rice having a high water absorption with a lower absorption grade, preferably rice having an absorption of 72 to 11 parts by weight of water into the rice having a high water absorption according to claims 1 to 3 as such or after tasting treatment and preformed under pressure or preformed by heating with hot, water, steam or the like. and then the rice is removed and moved

20 into another mold or mold box, laminated bag and the like. before being heated with hot water, steam, pressurized steam, autoclave, direct flame and the like and the rice is removed from the mold, mold box, laminated bag and the like.

about.

Pressed treated cooked rice according to claim 7 or 8 prepared by force-forming by treating rice with high water absorption by preforming or pressing to alpha type and / or expanding from further water absorption, placing in a mold, heating and hot-treating water, steam, pressurized steam, autoclave, direct flame or the like.

A pressurized cooked cooked preparation prepared by placing in a mold a high water absorption rice having a higher degree of water absorption above 100 parts by weight of water between the high water absorption rice as claimed in claims 1 to 3 as such or after taste, under pressure molded, removed from the mold for freezing or molded under pressure in a microwave or ordinary mold and stored in that mold for freezing, heated with hot water, microwave, autoclave, steam, pressurized steam, direct flame and the like .

Processed cooked rice prepared from rice with high water absorption according to claims 1 to 3 and treated cooked rice according to claims 7 to 9 as such or after being placed in a container, bag or package, subjected to steam heating, autoclave, oven, microwave oven and the like. for a short time or hot-treated, such as hot dip, roasting, baking and steaming or hot dip, baking or steaming in a roasting mold after the rice has been coated with a flour or dipped

- 71 hot fat, baking or steaming rice in a form where the rice is coated with dough, cake, yuba, nuts, beans, amiaburas, vegetables and the like so that the ingredients are folded with rice or cooked or cooked and treated with oil, water, soups, sauces, ingredients, flavored ingredients and the like.

12 Instant dry rice prepared by absorbing 39 to 115 parts by weight of water per 100 parts by weight of rice in the first stage and subjecting it to cooling or freezing, then the rice absorbs water from the water or flavored solutions in the second stage so that the total water absorption is 72 to 130 parts by weight of water per 10 parts by weight of rice, and the resulting rice with high water absorption is subjected to lyophilization, so that the rice grains almost do not gel.

I3. the process for preparing instant dry rice comprises, in a first stage, absorbing water into rice having 38 to 115 parts by weight of water per ICO part by weight of rice using hot water, steam and / or pressurized steam, and subjecting the conditioned rice to cooling; freezing and the rice is immersed in hot water, soup, sauces and the like at a second stage for further water absorption so that the total water absorption is ~ 2 to 130 parts by weight of water to 100 parts by weight of rice and the rice grains are in a state, where there is almost no gelling.