TW475886B - Method for continuous preparation of instant grain porridge and apparatus for carrying out the method - Google Patents

Abstract

The invention provides a method and apparatus for the continuous preparation of a puffed grain product, in particular an instant puffed rice flake product. The puffed rice can be used as an instant foodstuff by the addition of boiling water. The invention provides a method comprising the steps of soaking grains in water, pre-cooking the grains, exposing the grains to a first drying step, processing the grains into flakes and, optionally, exposing the puffed grain flakes to a second drying step. The invention provides an apparatus for carrying out the method.

Description

475886 _ Case No. 89100813_ Year Month __ V. Description of the invention U) The present invention relates to a method and a device for continuously processing cereals. The present invention particularly relates to a method and a device for continuously preparing expanded cereal porridge products, especially instant expanded cereal products. GB-A-1453759 describes a method for producing instant-cooked rice. US-A- 42 3 8 5 1 4 describes a method for preparing expanded instant cereal products from rice. US-A- 4 7 3 58 1 6 describes a method for preparing fast reconstitutable dried stem products. Any method or device for processing food must ensure that the final product is of consistent quality, free from the dangers of microbial contamination and other contaminants, and convenient for consumers. At the same time, any method or device must be able to handle large amounts of food. The method and apparatus of the present invention provide a method for continuously manufacturing expanded cereals (such as instant rice porridge) suitable for rapid use. The end product is efficiently made by the method of the present invention which is faster and more convenient than the conventional method. The puffed cereal porridge made by the method of the present invention has consistent high quality, is free of pollutants, and is physically, chemically, and microbiologically stable, exceeding the acceptable storage period. The method of the present invention is particularly suitable for the use of rice, but it can also be thrown to other cereals such as millet, barley, etc., and other foods such as dried beans, such as open edge (s p 1 i t) mung beans, mung beans, and the like. The present invention provides a method for continuously preparing instant cereal porridge, comprising the steps of:-soaking the cereal in water;-pre-cooking the cereal with steam;-exposing the cereal to the first drying step;-processing the cereal into thin slices; and- Bulking cereal. According to a specific example of the present invention, after expanding the cereal, the expanded cereal is

O: \ 62 \ 62363.ptc Page 5 475886 _Case No. 89100813_Year Month Day__ 5. Description of the invention C2) The tablet is exposed to the second drying step. According to a specific example of the present invention, after the cereal is soaked in water, the cereal is removed from the water before the pre-cooking step, for example, by draining the soaking water. The discharged water can be recycled. According to another specific example of the present invention, cereals, especially rice cereals, are coated with an emulsifier after the infusion step and before the precooking step, for example. The application of emulsifiers can reduce the agglomeration of cereals during continuous production of expanded products. An example of a suitable emulsifier is a distilled monoglyceride emulsifier which is formed into a dispersion and mixed with soaked rice cereals to form a coating film on the rice. The emulsifier is applied to the rice cereal at this stage of the method to reduce the adhesion of the rice cereal during the pre-cooking step. In addition, emulsifiers can reduce the occurrence of lumps of cereals, making it easier to separate the cereals into individual cereals to facilitate uniform drying and flakes in later processes. According to another specific example, the method of the present invention includes a deblocking step, for example, after the pre-cooking step and / or the first drying step, in order to separate the rice and cereals before tabletting. The deblocking step may also be performed directly in the first drying step to obtain separated cereals. According to another specific example, the cereals may be cooled after the first drying step, for example, by blowing filtered air through the rice cereals, and optionally after the second drying step. The filtered air can be blown through the cereal at a temperature of about 40-50 ° C after the first drying step and at ambient room temperature after the second drying step. According to another specific example of the present invention, the method includes a step of maintaining / adjusting for moisture balance in the cereal. The holding / adjusting step may be performed after the first drying step, after the first cooling step, or immediately before the tableting, and after the deblocking step. Partially dried cereals can be adjusted on the holding / adjusting belt for approx. 2 0-3 0 minutes 0

O: \ 62 \ 62363.ptc Page 6 475886 Case No. 89100813 Amendment V. Description of the invention C3) According to another specific example, the moisture content of the cereal after the first drying step is preferably reduced from 35% to about 2 5%. Preferably, the moisture content is further reduced to about 9 to 14%, and more preferably 10% during the expansion step. Preferably, the moisture content of the expanded sheet is reduced to about 5 to 6% during the second drying step. In addition, when there is no second drying step, the moisture content of the cereal is reduced to the final level during the expansion step. Once the expanded sheet product is obtained, for example, the expanded product that has undergone the second drying step and cooled and called millet, the processed product may be temporarily stored, for example, in a bulk storage container. Or the product is packed in a container, for example, in a catering cup, other additives are added as needed, flavors such as chicken, beef, seafood, vegetables, etc., decorative leaves, colorants, antioxidants, etc. are added to the dry mixture in the container Inside. Other additives such as flavors can be added to the dried cereal products in the container of the separating powder, and the separating powder is poured on the rice cereal when in use. The container was then sealed and hermetically sealed. Instant expanded cereal products, such as instant rice porridge, can be stored for a period of time, for example, up to 12 months. Rice porridge can be used with a certain amount of water such as 250 m per adult for 3 minutes. In addition, the rice porridge can be used in a specific amount, heated to boiling and cooled for a short time, such as 3 minutes. The rice porridge can then be prepared for consumption without draining the added water. The invention further provides a device for continuously implementing the above method. The device includes a component that soaks the cereal in water; a cereal feeder structure that adjusts the feed rate of the cereal into the pre-cooked component. The pre-cooked component includes a steam pipe with a structure that holds the grain in the steam tube.

O: \ 62 \ 62363.ptc Page 7 475886 Case No. 89100813 Λ_Ά a Amendment V. Description of the invention (4) A component with a preset time in the channel;-The first drying component, which has the ability to keep the cereal in the dryer for a preset time Components;-Roller components for flattening tadpoles into flakes;-Expansive components for expanding the flakes;-As required, a second drying component with a preset for keeping the expanded flakes in the dryer for a period of time A time component; and a transport component that sequentially transports the cereal to the components of the device in a sequential manner at a preset rate. According to another specific example, the apparatus includes conveying the emulsifier ingredients to the cereal on the conveying member before the conveying member reaches the pre-cooking member to coat the cereal with the emulsifier to reduce its viscosity when vaporized. The unit may also include a deblocking device at one or more places on the transport member to divide the grain into individual grains, especially before the grain is processed into thin slices. According to another specific example, a cooling chamber positioned behind the first drying member may be included, and if necessary, a member that keeps the cereal in the cooling chamber for a set period of time. The device may include a second cooling chamber positioned directly after the second drying member as required, and the second drying member may also have a holding member to hold the expanded sheet in the second dryer for a set period of time. The device can also include components for storing expanded cereals, including expanded tablets, packaging with other additives, flavors, and the like, and sealed packages. FIG. 1 is a flowchart of a method for preparing immersable rice porridge according to the present invention. Fig. 2 shows an example of an expanded member for an expanded sheet. Figure 1 shows a method according to the invention, which is suitable for use with rice to produce a soakable rice porridge. The preferred rice is Taiwan rice bran, which has chemical and physical properties such as

O: \ 62 \ 62363.ptc Page 8 475886 _ Case No. 89100813_ Year Month Day_ί ± ^ V. Description of the invention (5) Below: 13-14% water 6-8% fat 0.5-0.7% fiber ^ 2% dust ash 0.35% starch 76-78% amylose 11-12% branched rice flour 88-89% length 4.6-4.9 mm width 3.0-3.3 mm length: width ratio 1.4-1.7 According to Figure 1, rice First soak in ice, for example, in a soaking tank. The soaking time depends on the water used and can be up to 4 hours. In a preferred example according to the present invention, the coarse rice bran with low amylose content is completely short grain Taiwan 罘 immersed in the water in the soaking tank for 2 1/2 hours, completely or open-tailed long grain, high amylose-type Philippine rice soak About 1 1/2 hours, soak red or brown rice for 3 hours. Preferably, 50% by weight of rice and 50% by weight of water are used for the soaking step. Water is drained at the end of the soak time. At the same time, an emulsifier dispersion was prepared. The preferred emulsifier is a distilled monoglyceride emulsifier. The emulsifier dispersion coats the rice grains and reduces the viscosity of the rice especially during the steam pre-cooking step. In preparing the emulsifier, the alkaline solution is preferably added to prepare the distilled monoglyceride emulsifier to stabilize the system. Separation of emulsifiers into suspensions occurs in acids

O: \ 62 \ 62363.ptc Page 9 475886 Case No. 89100813 _η Revision V. Description of the invention (6) Under sexual conditions. For example, the addition of sodium argon oxide solution ensures that the condition is maintained. The water and sodium hydroxide particles were carefully stirred and allowed to cool before use. 1 N sodium hydroxide solution can be mixed in a jacketed container, with constant stirring and a corresponding amount of water. The solution can be heated, for example, at about 70 ° C. Batch-distilled distilled monoglycerides can also be added at 70 ° C with constant stirring. After continuous stirring at about 70 ° C for about 5 minutes, the prepared emulsifier was stored in the tank. Emulsifiers placed in the soaked rice are dosed so that the rice is coated with a controlled amount of emulsifier. It is better to use a peristaltic pump or a capacity worm feeder. A typical ratio of rice to emulsifier mixture is 98.5% soaked rice (73.0% rice; 25.5% water absorbed) to 1.5% emulsifier dispersion. The preferred distilled monoglyceride has the formula: H0CH2CH (0H) CH2 02C (CH2) xCH3 ^ where X is 1 4 or 16. Distilled monoglycerides are called glyceryl monostearate and glyceryl monopalmitate. It is to be understood, however, that suitable emulsifiers which are processed with any suitable food-grade test solution as needed can be used in the method of the present invention. The details of the preferred formula of the emulsifier are as follows: Formula (by composition of food ingredients%) Table 1 1N Sodium Gasification Weight% Ingredients Sodium Hydroxide Pellets Water 3.846 96.154 All 100.000

O: \ 62 \ 62363.ptc Page 10 475886 Case No. 89100813 Amendment 5 、 Explanation of Invention (7) Emulsifier Dispersion Ingredient Weight% Water 1N Sodium Hydroxide Solution Monoglycerol S Purpose Miyu Emulsifier Mix All 94.90 0.10 5.00 100.00 Ingredients by weight% Soaked rice: rice (73.0%) Absorbed water (25.5%) Distilled monoglycerides All 98.50 L50 100.00 Soakable rice porridge Weight% standard batch rice 50 500 kg water 50 500 ks total and yield: 100 1000 kg 1N sodium hydrogenated solution raw material name, category weight% standard batch water sodium hydroxide pellet 96.154 3.846 1.00 kg 0.04 kg all and Yield: 100.00.001.04 kg liiii O: \ 62 \ 62363.ptc Page U 475886 _ Case No. 89100813_ Year Month _ Amendment V. Description of the invention C8) Name, type and weight of the emulsifier dispersion liquid % Standard batch water 94.9 9.49 kg 1N sodium hydroxide solution 0.1 0.01 kg Distilled monoglyceride 5.0 0.50 ke Total and yield: 100.0 10.00 kg Mixing of rice with emulsifier ( Continued operation) name feedstock weight%, based Ji soaking the rice emulsifying dispersion 98.5 1.5 Total: 100.0 The coated rice cereals, e.g. »into the vapor conduit embodiment, by pre-cooking, was exposed to saturated steam at atmospheric pressure as. Coated rice cereal Pre-cooked for a preset time, for example, about 9 minutes for rice, but the true time of the steam process depends on the type of cereal used. Steam gelatinized starch removes the raw taste and powdery taste of uncooked rice. When squeezed between two glass plates, if the cereal is sufficiently gelled, white powdery spots should not appear. The pre-cooked rice grains are moved to the first dryer. Drying can be performed at 80 ° C for about 6 minutes, but the drying time and temperature can be changed as required. The initial water content of rice was reduced by about 35% to 38% to about 25%. The rice grains can also be directly lumped when dried to obtain separated rice grains. The partially dried rice cereal is cooled by blowing filtered air through the rice cereal to about 40 to 50 ° C or to room temperature. Cooling is preferred to prevent condensation during the hold / adjust phase as needed.

O: \ 62 \ 62363.ptc Page 12 475886 ___Case No. 8_813 __ ^ _ Ά 9, -M:-5. Description of the invention (9) Rice and cereals that have been partially dried and cooled are then placed on the holding / adjusting belt as needed Implementation of the adjustment takes about 30 minutes. Whether adjustments are beneficial depends on the type of cereal used. This causes the water balance in the rice grains to occur. The adjusted rice glutinous rice is more elastic ', and a less fragile rice is obtained. The adjusted rice grains are then processed into slices, for example, the rice grains are rolled into thin slices. The gap between the parents is about 0. 04 to 0. 05 to achieve a diameter of thin rice flakes of about 5 to 8 mm. After flakes, the rice flakes are transported into the expander. Rice flakes are between 190 and 2 0 ° C, preferably at 200 ° C. They are swelled by air and then reduce the water content to about 10%. For example, a rotating pedal spreader located in the expander evenly distributes rice flakes on the conveyor of the expander to a depth of about 1.5 cm. In the expander, the rice flakes are exposed for about 10 to 40 seconds, preferably between 10 to 20 seconds to 200 ° C hot air and a speed of 1 to 15 m / s. At this expansion stage, the moisture of the rice flakes decreased from about 25% to 10% and the rice flakes expanded to their final volume and shape. If the second drying step is to be dispensed, the air speed can be changed to reduce the moisture content to below 0%. The expanded water flakes can be subjected to a second drying step. The expanded rice can be dried with air at about 80 ° C. This temperature allows more gradual drying when compared to the expanded condition. This reduces the risk of browning and formation of burning rice grains. The second drying period lasts about 6 minutes, but the real time depends on the rice type to be used. The moisture in the rice flakes is reduced to about 5 to 6%. After drying, the 'rice flakes were sucked through the rice flakes with filtered air at ambient temperature to produce millet. The expanded rice pieces thus formed are temporarily stored, for example, in a bag or a holding container such as a block storage container. In some cases, it is preferable to reduce the size of the expanded rice flakes by, for example, a rotary screener. This would be suitable for long grain rice, such as Philippine rice.

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Case number 89100813 V. Description of the invention U0) Xiaomi is then packed in, for example, a polypropylene cup. Anything can be used for this step, for example, the rice is tipped into a filter funnel for the π 冼 ^ method. At this stage, other additives can be added to the rice, for example, each additive, stabilizer, decoration industry, etc., which is prepared separately by dry mixing and mixed into a storage container. The storage container is then sealed with, for example, an aluminum alloy. The final product is a soakable rice porridge, which can be used, for example, by adding and tamami, or by adding water and heating to a boil for a short period of time, such as 3 minutes, to produce instant cooked food immediately. Any appropriate packaging method and packaging member can be used at 3 g. Rice processing unit operation Taiwan rice Philippines rice Hi— SF3 Soak 2½ hours 11/2 hours 3 hours r hours ~ Add emulsifier to GMS GMS ——---- steam 9 minutes 9 minutes 9 minutes deblocking online online online ^ drying 6-8 minutes 6 minutes 6 minutes 6 minutes Deblocking online w ± Online 30 minutes online online----Sheet 0.04 mm 0.05 mm 0.04 mm 0.04 mm 0.05 mm Drying-----200 ° C 20 seconds 12 m / s 200 ° C 20 seconds 12 m / s 200 ° C 20 seconds 15 m / s 200 ° C 20 seconds 15 m / s 200 ° C 20 seconds 15 m / s Drying 6-8 minutes 6 minutes--_ Crushing--Roller Roller

O: \ 62 \ 62363.ptc Page 14 475886 _ Case No. 89100813_ Year Month Day_ί ± ^ V. Description of the invention (11) Table 4 Cereal Processing | Unit Operation Millet Barley Terigu Cracked Mung Bean Mung Bean Crush-- --Roll immersion for 3 hours 3 hours 3 hours 3 hours 4 hours Emulsifier addition-----Steam 11 minutes 9 minutes 9 minutes 10 minutes 10 minutes deblocking-online online online-drying 7½ minutes 6 minutes 6 minutes 6 minutes 16 Minute deblocking-online online--holding----tablet 0.07 mm 0,04 mm 0.04 mm--drying-6 minutes 6 minutes-earning 200 ° C 15 seconds 15 m / s 200 ° C 20 seconds 15 m / s 200 ° C 20 seconds 15 m / s 150 ° C 60 seconds 15 m / s 150 ° C 60 seconds 12 m / s Drying-----Crushing-Roller-The preferred device includes the following equipment:- Several immersion tanks (the number depends on the output, for example, 3 or 4 batches are appropriate). -Jacketed stainless steel tank made from emulsifier. -Stainless steel emulsifier holding tank which stores the prepared emulsifier before use. -Peristaltic pump for precise dosing rate of emulsifier entering rice feeder equipment 0

O: \ 62 \ 62363.ptc Page 15 475886 _ Case No. 89100813_ Year Month Day _ ±± _ V. Description of the invention U2)-for mixing emulsifier with soaked rice and for adjusting the feed rate on the steam zone Meter feeder equipment. -Single passage through the steam duct as a cooking element to obtain a holding time of about 9 minutes. Any steam and cooker available on the market can be used. -Total separation of the steamed rice becomes the deblocking equipment for each rice grain. Deblocking equipment can be integrated on-line with conveyors or other feed components. -The first dryer, for example, any commercially available dryer such as a rotary dryer, a bed dryer, a vertical dryer, etc., has a holding time of about 6-8 minutes for reducing the moisture of rice and cereals to 2 5 %. -A cooling chamber with a holding time of about 2 minutes, in which filtered air is blown or recovered through a bed of locally dried rice cereal for cooling to about 40-50 ° C. -Hold / adjust band (as needed), where rice cereal is held for about 30 minutes before rolling. -Roller equipment for flattening rice grains into thin slices. -End-piece dispenser, which distributes the material evenly on the expander conveyor belt. The feed rate was adjusted to obtain a rice sheet with a maximum bed thickness of 3 cm on the conveyor. -Hot air expander with an air temperature of 200 ° C (± 10 ° C), an air speed of about 1 2 to 15 in / s and a holding time of 10 to 20 seconds. The swelling effect occurs and the water content is reduced to about 10%. -A second dryer with a holding time of about 6 minutes to further reduce the moisture content of the expanded rice flakes from 10% to 5%. -A second cooling chamber with a holding time of about 2 minutes for reducing the temperature of the flaked water tablets (millet) to ambient room temperature. Figure 2 shows a preferred expander which can be used with the device according to the invention. The device further includes, in the correct order, continuously and at an appropriate pre-calculated rate

O: \ 62 \ 62363.ptc Page 16 475886 _Case No. 89100813_ Year and Month __ V. Description of the invention (13) The components of the meter transport device. The member may be, for example, a catheter, a conveyor belt, or the like.

Those skilled in the art will understand that various changes can occur in the method and apparatus of the present invention, depending on the desired characteristics of the food to be processed and the end product. The method and device of the invention lead to a long storage life of the food. For example, during the storage life of a 12-month calendar, the product has acceptable organoleptic properties and good stability, with only a slight increase in water content. Below bad level. Those skilled in the art should know that the temperature, pressure, and cooking conditions disclosed herein are only specific examples of the purpose of the present invention. Changes and modifications of methods and devices can be implemented. The following examples are for illustrative purposes only. Example 1 Philippine Rice Raw materials Use cracked and whole grain rice. The chemical and physical properties are as follows: Table 5 Moisture 13-14% protein (NX5.95) 7.6-8.0% fat 0.71-0.75% dietary cellulose 0.33-0.35% dust ash 0.36-0.38% starch 74-78% amylose 22-24% amylopectin 76-78% length 6.5-7.5 mm width 1.5-2.4 mm

The immersion time for Philippine rice is based on previous findings for Thailand, Malay

O: \ 62 \ 62363.ptc Page 17 475886 Case No. 89100813 Month, Day and Amendment V. Description of the Invention (丨 4) Included in this period. Baibaifang's type of dry and bright type of dry hair, rice grain holding powder, powder guarantee, bubble root, chain immersion, straight split valley, high foam. 1, because the immersion department can be extraneous, one of them: ^,. Included is the combination of dipping and water, which shows that it is transparent. The half of the rice is stored in a pair of unprinted pairs and Xu Xinqi, and Ximajian Jingxin includes fewer crushing steps if necessary. The processing conditions are as follows: The crushing step results in a reduction in the size of the sheet | unit operation ABC (broken rice) 2_I immersion Γ / 2 hours 1½ hours 1½ hours 1½ hours emulsifier added glyceryl monostearate monoglyceryl monostearate Glyceryl fatty acid monoglyceride monostearate vapor 9 minutes 9 minutes 9 minutes 9 minutes Hold on the line for 30 minutes on the line.--30 minutes into a piece 0.04 mm 0.04 mm 0.04 mm 0.07 mm Bulge 200 ° C 200 ° C 200 ° C 200 ° C 12 m / s 12 m / s 12 m / s 12 m / s 20 seconds 20 seconds 20 seconds 20 seconds drying 80 ° C, 6 minutes 80 ° C, 6 minutes 80 ° C, 6 minutes 80 ° C, 6 minutes cooling 2 minutes 2 minutes 2 minutes 2 minutes crushing roller-- Regarding the test B, during the 30-minute holding period, the partially dried rice was directly sliced after drying. The pre-cleaned ruptured meter was used in Test C, using the same conditions as in Test B. Regarding Test D, the sheet forming gap was increased to obtain a thicker sheet. The test samples were evaluated after the following preparation methods: 1) 30 grams of the sample was weighed in a polypropylene cup.

O: \ 62 \ 62363.ptc Page 18 475886 _Case No. 89100813_Year Month Day_Amendment_ V. Description of the invention U5) 2) Add 3 0 0 m 1 boiling water. Stir and cover the cup with lid for 3 minutes. 3) Remove the lid and stir again. Sample preparation evaluation. Assess the texture, appearance, and texture retention characteristics (ie, product consumption) of the samples at the time of evaluation.

Test A The sample was completely rehydrated 3 minutes after the addition of boiling water. The integrity of the expanded tablets is maintained as the product is consumed. The flakes need to be crushed to a size of 1-3 min for the desired product structure.

Test B eliminates the chipping of the flakes when the product is consumed after a 30 minute hold. The expanded tablets need not be crushed.

Test C The structure characteristics of rice porridge from broken cereals are similar to the whole cereal product (Test B). However, because the raw materials are slightly yellow, the appearance of plain rice porridge (unflavored) is poor. With the addition of flavors, cracked cereals cannot be visually distinguished from the entire cereal.

Test D The flakes were slightly too thick, resulting in incomplete rehydration. The crushed flakes still have π sandy texture. Example 2 The shells of red and brown rice present in the red and brown rice block the water penetration during soaking. Due to the microbial hazard and processing limit during excessive soaking, proceed Immersion studies to determine what is reasonably feasible for such rice.

O: \ 62 \ 62363.ptc Page 19 475886 _Case No. 89100813_Year Month Day_ί ± ^ _ V. Description of the Invention (16) As for the Philippine rice of Example 1, the cereal center should be hydrated during the required soaking period . For red and brown rice, this is achieved after 3 hours of soaking, and the water level of the soaked cereals is 30-3 Γ / o. Processing experiments were initially performed using the method of the present invention. The addition of emulsifiers is not required, as the grain coatings present in red and brown rice do not allow the grains to stick together during steaming. In addition, the cereals are crushed after processing to obtain a crushed product structure. The holding phase used to stabilize the cereal before filming is removed, as structural maintenance is not required for this product application. In some tests, the air velocity of the expander was increased to obtain a more expanded product, which facilitated rehydration. Therefore, the same processing conditions were used to produce expanded red and brown rice, as shown in Table 7. The increased air speed of the expander also fully rehydrates the expanded flakes without the need for a subsequent drying stage. In addition, because both rice types were colored, no browning of the product was seen.

O: \ 62 \ 62363.ptc Page 20 475886 Table 7 _Case No. 89100813_ Year, Month and Year_ V. Description of the invention (17) Unit operation red rice and brown rice | Test E Test F Test G Test Η I Soak for 3 hours 3 hours 3 Hours 3 hours Emulsifier addition-surface steam 9 minutes 9 minutes 9 minutes 9 minutes Deblocking online and online drying 80 ° C, 6 minutes 80 ° C, 6 minutes 80 ° C, 6 minutes 80 ° C, 6 minutes On-line and on-line hold online----Film 0.04 mm 0.04 mm 0.04 mm 0.04 mm 200 ° C 12 m / s 20 seconds 200 ° C 15 m / s 20 seconds 200 ° C 12 m / s 20 seconds 200 ° C 15 m / s 20 seconds drying 6 minutes-6 minutes ............ cooling 2 minutes 2 minutes 2 minutes 2 The test product was analyzed as in Example 1. Observe the improved results of rice porridge prepared in test F and coriander. Record the improved rehydration characteristics. Compared with rice porridge prepared from polished rice, the structure is rough and slightly fibrous. However, this structure is also present in freshly cooked products. The expanded product structure is therefore acceptable because it is a typical raw material. Both red and brown rice can be used in multi-grain recipes, and they can also include Philippine rice, millet, and barley.

O: \ 62 \ 62363.ptc Page 21 475886 _ Case No. 89100813 _ year month day_ \ ± ί, _ V. Description of the invention (18) Example 3 Black glutinous rice Black glutinous rice grains are soaked for 3 hours like red / brown rice. Allow the center of the grain to be hydrated. Initial Test I utilized basic processing conditions according to the present invention. However, the addition and maintenance stages of the emulsifier are not included, and the expanded material is crushed to obtain a crushed product structure. The principle of processing adjustment is the same for red / brown rice as described in Example 2. Processing conditions are shown in Table 8: Table 8 I unit operation ~ Test I Test J Test K Test L | Crush--Roll-Soak for 3 hours 3 hours 3 hours 3 hours Add emulsifier----Steam 9 minutes 9 minutes 9 Min. 9 min. Deblocking line, online and online drying 80 ° C, 6 minutes, 80 ° C, 3 minutes, 80 ° C, 3 minutes, 80t :, 6 minutes 保持 Deblocking online, online and online-----0.04 mm 0.04 mm 0.04 mm 0.05 mm 200 ° C 12 m / s 20 seconds 200 ° C 15 m / s 20 seconds 200 ° C 15 m / s 20 seconds 200 ° C 15 m / s 20 seconds Dry 6 minutes---Cooling 2 min. 2 min. 2 min. 2 min. I Increase the air speed of the expander to increase the roll air speed for test J, so no subsequent drying

O: \ 62 \ 62363.ptc Page 22 475886 Case No. 89100813 Month, Day Amendment 5. Description of Invention (19). Before the film is formed, the coating is fully Huaqi. About the test K. The gas substance is slightly sticky until it sticks. The fiber is a kind of gluten cracked and broken in some orders. Pre-soaked and immersed in rice Ετη, steamed. , Question and ask. The effect of cooking and cooking is effective when dry, steaming and steaming, and after the cake is removed, it is absorbed in water and the test L is extended back to 6 minutes during the initial drying period. The gap between the slices was increased to 0.05 mm to obtain a harder structure with a more "bite feeling π." Tests I, J, and K produced soft and smooth porridge after 3 minutes of rehydration. Pre-milled cereals (Test K ) And unmilled samples. Example 4 Xiaomi implemented the method of the present invention using the conditions shown in Table 9. Follow-up evaluations were performed according to the previous examples. Table 9

Unit operation test M test N immersion for 3 hours and 3 hours 丨 Emulsifier added--steam 9 minutes and 9 minutes on the deblocking line and dried on the wire at 80 ° C, 6 minutes at 80 ° C and 6 minutes on the deblocked line and held on the wire--0.07mm into tablets 0.07 mm 200 ° C 200 ° C 12 m / s 15 m / s 20 seconds 20 seconds drying-1 cooling 2 minutes 2 minutes

O: \ 62 \ 62363.ptc Page 23 475886 Case No. 89100813 Amendment V. Description of the Invention (20) Since the size of millet cereals is significantly smaller than that of other salamanders, the steam and drying operations are performed on a disc with a 1 mm screen line get on. It turns out that the sieve holes of the steam machine and dryer belt are too wide and millet cereals will fall. Test M cereals were intact but slightly hard. Test N Cereals were intact and soft. Slightly fragmented during extended retention. Test N samples are suitable for formulation use because the rehydrated hydrazone-like structure is soft. Classes are identifiable because they are complete. Example 5 Barley processing conditions are shown in Table 10. The product of Test 0 was evaluated according to the method used in the previous examples. Table 10 | Unit operation test 0 Soaking for 3 hours, emulsifier addition-steam 9 minutes on the deblocking line and drying at 80 ° C, 6 minutes on the deblocking line and keeping-flake 0.04 mm 1 drying 9 minutes, expanding 200 ° C 15 m / s 20 Dry in seconds-Cool for 2 minutes

O: \ 62 \ 62363.ptc Page 24 475886 Amendment No. 89100813 V. Description of the invention (2 丨) Test 〇 The structure is soft and slightly thick but acceptable. Example 6 Open-Edge Mung Bean The open-edge mung bean cereal composition is different from the other cereals described above. The protein content of this ingredient is much higher than other cereals. In addition, its starch content (¥ 45%) is also in different ranges. Kaibian mung bean cereals have different effects from the cereals of the previous examples due to the combination differences. The purpose of processing is to obtain the porous structure in the dehydrated product by changing the drying conditions. The conditions are shown in Table 11. The following evaluations are as before. Table 11 Unit operation test P Test Q Soak for 3 hours and 3 hours Add emulsifier--Steam 15 minutes and 10 minutes on the deblocking line and dry on the wire at 80 ° C, 6 minutes at 80 ° C and 6 minutes on the deblocking line and keep on the wire--into tablets- -Expansion 150 ° C 150 ° C 15 m / s 15 m / s _ 60 seconds 60 seconds drying--1 cooling 2 minutes 2 minutes

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A_R Amendment V. Description of the invention (22) The steam period in test P is increased to 15 minutes to etch the odor in the product, because the long-term exposure will significantly reduce the line output, and the steam time is reduced to 10 minutes (test Q) It is enough to eliminate raw taste. Test p and Q cooking taste, good rehydration. The method of the present invention can be used with other cereals such as oats, wheat, rye, buckwheat, mung beans, red beans and the like.

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Claims (1)

475886 Case No. 89100813 Amended t. Patent Application Scope 1. A method for continuously preparing instant cereal porridge, comprising the steps of:-soaking the cereal in water for 1 to 4 hours;-pre-cooking the cereal for 5 To 30 minutes;-exposing the cereal to the first drying step which is performed at a temperature higher than room temperature to 100 ° C to reduce the moisture of the cereal from 38% to 25%;-processing the cereal Become a flake with a diameter of 5 to 8 mm, and-The grain flakes are swelled by air at a temperature between 190 ° C and 210 ° C. 2. The method according to item 1 of the patent application scope, wherein the cereal is rice. 3. The method according to item 1 or 2 of the patent application scope, which comprises exposing the expanded cereal flakes to a second drying step after the expanded cereal flakes, which are at a temperature higher than room temperature and 100 ° C. It takes 3 to 20 minutes to reduce the moisture content of the cereal to 5% to 6%. 4. The method according to item 1 or 2 of the patent application scope, wherein the water is discharged after the soaking step and before the pre-cooking step. 5. The method according to item 1 or 2 of the patent application, wherein the cereal is mixed with an emulsifier coating before the precooking step to reduce the agglomeration of the cereal during processing. 6. The method according to item 1 or 2 of the scope of patent application, wherein the cereal is deblocked before the pre-cooking step and, if necessary, after the first drying step. 7. The method according to item 1 or 2 of the scope of the patent application, wherein the cereal is cooled after the first drying step and optionally after the second drying step. 8. The method according to item 1 or 2 of the scope of patent application, wherein O: \ 62 \ 62363.ptc Page 28 475886 Case No. 89100813 Amendment 6. Scope of patent application Before becoming thin slices, the cereals are maintained and adjusted to make water balance in the cereals. 9. The method according to item 1 or 2 of the scope of patent application, wherein the moisture content of cereals is reduced to 25% after the first drying step, and to 5-6% in the second drying step. A device for carrying out the method according to item 1 or 2 of the scope of the patent application, which comprises:-a member which soaks the cereal in water for 1 to 4 hours;-a cereal feeding member which adjusts the feed rate of the cereal to a pre-cooked member -A pre-cooking member containing a steam pipe, which has a member that holds the cereal in the steam pipe for 5 to 30 minutes; I ·-a first drying member, which has a member that holds the cereal in a dryer, which A temperature higher than room temperature to 100 ° C reduces the moisture content of the cereal from 38% to 25%;-Rolls the cereal to form a roller member with a diameter of 5 to 8mm;-Takes air at 19 The expanded member of the sheet is expanded at a temperature between 0 ° C and 210 ° C; and-a transport member that continuously transports the cereal to each component of the device at a preset rate. 11. The device according to item 10 of the scope of patent application, which further includes a second drying member having a member that keeps the flaked sheet in a dryer, the dryer being at a temperature higher than room temperature to 100 ° C. The temperature reaches 3 to 20 minutes to reduce the moisture content of the cereal to 5 ° /. To 6%. Where it is used, the cereal is transported to the second dryer after the expansion. O: \ 62 \ 62363.ptc Page 29 475886 Case No. 89100813 Amendment VI. Patent application scope 12. According to the patent application scope item 10, the device further includes a dose of cereals before the cereal reaches the precooked component. The emulsifier is transported to the cereal component on a conveyor, where the emulsifier coats the cereal to reduce viscosity. 1 3. The device according to any one of the tenth of the scope of the patent application, which includes deblocking equipment at one or more places on the transport member. 14. The device according to any one of item 10 of the scope of patent application, which comprises a cooling chamber located behind the first drying member, and a second cooling chamber behind the second drying member if necessary. O: \ 62 \ 62363.ptc Page 30