JP2019045133A - Method for drying instant rice staple food - Google Patents
Method for drying instant rice staple food Download PDFInfo
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- JP2019045133A JP2019045133A JP2018161206A JP2018161206A JP2019045133A JP 2019045133 A JP2019045133 A JP 2019045133A JP 2018161206 A JP2018161206 A JP 2018161206A JP 2018161206 A JP2018161206 A JP 2018161206A JP 2019045133 A JP2019045133 A JP 2019045133A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 101
- 235000009566 rice Nutrition 0.000 title claims abstract description 101
- 238000001035 drying Methods 0.000 title claims abstract description 62
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 101
- 239000000463 material Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 62
- 235000012149 noodles Nutrition 0.000 claims description 21
- 238000001291 vacuum drying Methods 0.000 abstract description 6
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 11
- 238000011084 recovery Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- 238000009835 boiling Methods 0.000 description 6
- 239000003054 catalyst Substances 0.000 description 6
- 238000007602 hot air drying Methods 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000009987 spinning Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Drying Of Solid Materials (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
本発明は穀物加工の技術分野に属し、特に、米製インスタント主食（中国語；便米制主食）の乾燥方法に関する。 The present invention relates to the technical field of grain processing, and more particularly to a method of drying rice instant staple food (Chinese; staple rice staple food).
インスタントライス、インスタントライスビーフン、インスタント粥、及び冷凍ライス製品等の、米から製造される米製インスタント主食は、わが国の稲米加工の重要な分野で、稲米加工増値の主要な方向でもある。乾燥は、インスタントビーフン、水抜き型インスタントライス、及びインスタント粥等に対する加工過程における重要な一環である。米から製造される主食について、成熟させてから速やかで水抜き乾燥をして、澱粉が回生する前にα化の結果を固定することができるので、米製インスタント主食に良好な復水性と知覚品質を持たせる。 Rice instant staple foods made from rice, such as instant rice, instant rice rice noodles, instant rice cakes, and frozen rice products, are also a major direction of rice processing value increase in important areas of rice processing in Japan. . Drying is an important part of the processing process for instant rice noodles, drained instant rice, instant rice cakes and the like. With regard to the staple food produced from rice, it can be drained and dried quickly after it has matured, and since the result of the gelatinization can be fixed before the starch is regenerated, good water permeability and perception for rice instant staple food can be achieved. Have quality.
現在、米製インスタント主食の乾燥技術は主に、熱風乾燥、マイクロ波による乾燥、及び真空冷凍乾燥等がある。その中で、熱風乾燥は米製インスタント主食を対象として、よく使われる乾燥方法である。しかし、熱風乾燥は乾燥時間が長く、エネルギー消費が高く、製品の復水時間が比較的長く、復水性と食感は比較的悪い等のデメリットがある。熱風乾燥に比べて、マイクロ波による乾燥は乾燥スピードが速く、乾燥時間が短い等のメリットがあるが、局所的に加熱が均等ではなく、乾燥後期の製品は水分含有量が低く、エッジの焦りや結殻等が現れる可能性がある。真空冷凍乾燥がされたインスタントライス及びインスタントビーフンは、復水性及び知覚品質が良好であるが、エネルギーが多く消費され、コストも高い。 At present, drying techniques of rice instant staple food mainly include hot air drying, microwave drying, and vacuum freeze drying. Among them, hot air drying is a commonly used drying method for rice instant staple food. However, hot air drying has disadvantages such as long drying time, high energy consumption, relatively long product condensation time, and relatively poor water recovery and texture. Compared to hot air drying, microwave drying has advantages such as faster drying speed and shorter drying time, but local heating is not uniform, and the product in the late drying stage has a low moisture content, and the edge is not firm. And conch may appear. Vacuum freeze-dried instant rice and instant rice are good in water rehydration and perceptual quality, but consume a lot of energy and cost.
本発明が解決しようとする技術的課題は、現有技術の不足点に対して、より速く、省エネで製品を乾燥し、乾燥コストを下げ、製品の復水性及び知覚品質を改善するため、米製インスタント主食の乾燥方法を提供する。 The technical problems to be solved by the present invention are made of rice in order to dry the product faster, save energy, lower the drying cost, and improve the product's water rehydration and perceived quality against the existing technical deficiencies. Provide an instant staple food drying method.
課題を解決するための手段は、米で作るインスタント主食の乾燥方法で、以下の手順を含む：
（１）米を米製主食（中国語；米制主食）に製造し；
（２）工程（１）で得られた米製主食をマイクロ波にて真空乾燥し、真空度を０〜０．０８ＭＰａにし、出力を６００〜２０００Ｗにして、インスタント主食の水分含有量が４０ｗｔ％〜５０ｗｔ％になるまで乾燥し；
（３）工程（２）で処理された主食に対して、高温高湿で乾燥し、乾燥温度を７０〜１１０℃にし、相対湿度を４０％〜６５％にして、材料の水分含有量が１５ｗｔ％〜２０ｗｔ％になるまで乾燥し；
（４）工程（３）において処理された主食に対して、降温降湿で乾燥し、乾燥温度を３０〜４０℃にし、相対湿度を２０％〜３０％にして、材料の水分含有量が７．５ｗｔ％〜１２．５ｗｔ％になるまで乾燥し、米製インスタント主食を得る。
A means for solving the problem is a method of drying an instant staple food made with rice, including the following steps:
(1) Produce rice as a rice staple food (Chinese; rice staple food);
(2) Vacuum dry the rice-made staple food obtained in step (1) with a microwave, set the degree of vacuum to 0 to 0.08 MPa, set the output to 600 to 2000 W, and the water content of instant staple food is 40 wt% Dry to ~ 50 wt%;
(3) The main food processed in step (2) is dried at high temperature and high humidity, the drying temperature is 70 to 110 ° C., the relative humidity is 40% to 65%, and the water content of the material is 15 wt. Dry to% -20 wt%;
(4) With respect to the main food treated in step (3), the material is dried at a low temperature and a low humidity, the drying temperature is 30 to 40 ° C., the relative humidity is 20% to 30%, the water content of the material is 7 Dry to 5 wt% to 12.5 wt% to obtain rice instant staple food.
更に、上述の米製インスタント主食は、インスタントビーフン及びインスタントライスを含む。 Furthermore, the above-mentioned rice instant staple food includes instant rice and instant rice.
更に、工程（２）に記載された真空度について、好ましくは０．０２〜０．０７ＭＰａであり、更に好ましくは０．０４〜０．０６ＭＰａである。出力について、好ましくは６００〜１０００Ｗ、更に好ましくは６００〜８００Ｗ6であり、インスタント主食の水分含有量が４４〜４６ｗｔ％になるまでに乾燥する。真空状態において、水の沸点が下がり、材料に膨張作用があるため、材料の内部に小さな穴が現われ、水分の蒸発及び製品の復水に対して有利になる。しかし、マイクロ波による真空乾燥の真空度と出力が非常に高い場合、生産コストが増えさせる同時に、水分の蒸発が速すぎ、材料の内部に大きな泡が現われ、製品の復水の時、完全なる形を維持することはできない。 Furthermore, the degree of vacuum described in step (2) is preferably 0.02 to 0.07 MPa, more preferably 0.04 to 0.06 MPa. The output is preferably 600 to 1000 W, more preferably 600 to 800 W6, and dried until the water content of the instant staple food is 44 to 46 wt%. Under vacuum conditions, the boiling point of water is lowered and the expansion action of the material causes small holes to appear inside the material, which favors evaporation of water and product condensation. However, if the vacuum degree and power of vacuum drying by microwave are very high, the production cost will increase, and at the same time the evaporation of water will be too fast, large bubbles will appear inside the material and it will be complete when the product is drained I can not maintain my shape.
工程（３）に記載された高温高湿で乾燥する場合、好ましい温度が７０〜８０℃で、好ましい相対温度が５０％〜６０％であり、材料の水分含有量が１５ｗｔ％〜１６ｗｔ％になるまで乾燥する。高温高湿で乾燥することにより、乾燥過程における材料の縮めと表面の結殻を減らし、乾燥スピード及び製品の復水率を向上させることができる。乾燥触媒の温度が比較的に高く、相対湿度が低い場合、材料前期において、材料の乾燥スピードが速いことは材料の結殻を引き起こす。結殻後、材料内部の水分拡散は抵抗力が大きくて、製品の復水性が良好ではない。乾燥触媒の相対湿度を適当に上げることにより、乾燥触媒のエンタルピーを増やすことができ、速やかに材料の温度を上げさせる。しかし、乾燥触媒の相対湿度が高すぎる場合、乾燥スピードが遅くなる。乾燥温度が高くなると、材料の縮めと変形が生じ、色が黄色になり、復水性が劣る等という問題も引きこされる。 When drying at high temperature and high humidity as described in step (3), the preferred temperature is 70-80 ° C., the preferred relative temperature is 50% to 60%, and the water content of the material is 15 wt% to 16 wt% Dry up. Drying at high temperature and high humidity can reduce shrinkage of the material and surface clumps in the drying process, and can improve the drying speed and the water rehydration rate of the product. When the temperature of the drying catalyst is relatively high and the relative humidity is low, the rapid drying speed of the material in the upper part of the material causes the material to clump. After coalescence, moisture diffusion inside the material is highly resistant and the product is not well water-reacted. By appropriately raising the relative humidity of the drying catalyst, the enthalpy of the drying catalyst can be increased, which causes the temperature of the material to rise rapidly. However, if the relative humidity of the drying catalyst is too high, the drying speed will be slow. When the drying temperature is high, shrinkage and deformation of the material occur, the color becomes yellow, and problems such as poor water removability are caused.
工程（４）において、降温降湿で乾燥する温度を３０〜３５℃にし、相対湿度を２０％〜２５％にして、材料の水分含有量が９ｗｔ％〜１０ｗｔ％になるまで乾燥する。降温降湿で乾燥する方法は材料の最終水分含有量を下げ、製品の貯蔵性能を向上させることができる。乾燥触媒の相対湿度が比較的に高ければ、乾燥スピードに影響が及び、且つ、材料の平衡含水率も比較的に高い。よって、最終製品の水分含有量が高いことに導き、貯蔵しにくくなる。乾燥触媒の温度が高ければ、製品の色にも影響が及ぶ。 In step (4), the drying temperature is 30 to 35 ° C., the relative humidity is 20% to 25%, and the material is dried until the water content is 9 wt% to 10 wt%. The method of drying with temperature and humidity can lower the final moisture content of the material and improve the storage performance of the product. If the relative humidity of the drying catalyst is relatively high, the drying speed will be affected and also the equilibrium moisture content of the material will be relatively high. This leads to the high moisture content of the final product and makes it difficult to store. The high temperature of the drying catalyst also affects the color of the product.
本発明は、マイクロ波による真空乾燥をしてから高温高湿で乾燥するという連合乾燥方法を採用する。マイクロ波による真空乾燥はマイクロ波の快速且つ均等な加熱と、真空状態において、水の沸点が比較的に低く、水分の蒸発が速い二つの特点を結びつけた。それに、物質輸送と伝熱の方向は同様であるので、乾燥スピードを高めることができる。同時に、水分の蒸発が速いため、乾燥材料内部において、多孔の構造になったことは、復水時間を短くし、復水性を向上させることに対して有利である。伝統的な熱風乾燥に比べて、乾燥時間を縮め、エネルギー消費を低減し、生産した米製インスタント主食の復水時間が短く、復水性も知覚品質も良好である。単一のマイクロ波真空乾燥と比較して、生産したインスタントビーフンは破損率（中国語；断条率）が低く、食感がなだらかで、白色も保たれる。 The present invention adopts a combined drying method of vacuum drying by microwave and then drying at high temperature and high humidity. Microwave vacuum drying combines the rapid and uniform heating of microwaves with two features that, under vacuum conditions, the boiling point of water is relatively low and the evaporation of water is fast. Moreover, since the directions of mass transport and heat transfer are similar, drying speed can be increased. At the same time, since the evaporation of water is fast, the porous structure in the drying material is advantageous for shortening the water recovery time and improving the water recovery. Compared with traditional hot air drying, drying time is shortened, energy consumption is reduced, the rehydration time of the produced instant instant food made of rice is short, and the rehydration and perceptual quality are good. Compared to single microwave vacuum drying, the produced instant rice has a low breakage rate (Chinese; shred), smooth texture, and white color.
以下、本発明を実施例により更に具体的に説明する。 Hereinafter, the present invention will be more specifically described by way of examples.
実施例１：インスタントライスの乾燥について
本実施例は以下の手順を含む。
（１）清水を使って原材料の米を洗い、米と水の質量比は１：３で、温度を４０℃に設置した時、米を６０分間浸し、水を切ってから、常圧で２０分間蒸煮した。次いで、温度を８０℃に設置し、米を３０分間浸し（原材料の米と水との質量比は１：３である）、水を切ってから、常圧で１０分間蒸煮した。質量が原材料の米の４倍に相当する常温水に蒸煮した米飯を分散させ、水を切ってから平皿に置いて、ライスの厚さは６ｍｍを超えなかった。
（２）工程（１）で得たライスに対しマイクロ波による真空乾燥をし、真空度を０．０６ＭＰａ、出力を８００Ｗに設置し、水分含有量が４５ｗｔ％になるまで乾燥した。
（３）工程（２）で処理されたライスに対し高温高湿で乾燥をし、乾燥温度を８０℃に、相対湿度を６０％に設置し、水分含有量が１５ｗｔ％になるまで乾燥した。
（４）工程（３）で処理されたライスに対し降温降湿で乾燥をし、乾燥温度を３５℃に、相対湿度を２５％に設置し、水分含有量が１０ｗｔ％になるまで乾燥し、インスタントライスを得た。
Example 1 Drying of Instant Rice This example includes the following procedure.
(1) Wash the raw material rice with fresh water, and when the mass ratio of rice to water is 1: 3 and set the temperature at 40 ° C, soak the rice for 60 minutes, and then cut off the water, 20 at atmospheric pressure Cooked for a minute. Next, the temperature was set at 80 ° C., and the rice was soaked for 30 minutes (the mass ratio of raw material rice to water is 1: 3), water was removed, and then steamed at atmospheric pressure for 10 minutes. The cooked rice was dispersed in room temperature water whose mass corresponds to four times that of the raw material rice, drained and then placed on a flat plate, and the thickness of the rice did not exceed 6 mm.
(2) The rice obtained in the step (1) was vacuum-dried by a microwave, and the vacuum degree was set to 0.06 MPa and the output was set to 800 W, and dried until the water content became 45 wt%.
(3) The rice treated in step (2) was dried at high temperature and high humidity, and the drying temperature was set to 80 ° C., the relative humidity was set to 60%, and the water content was dried to 15 wt%.
(4) The rice treated in step (3) is dried by lowering the temperature and dropping humidity, the drying temperature is set to 35 ° C., the relative humidity is set to 25%, and the water content is dried to 10 wt%. I got instant rice.
乾燥後のインスタントライス５ｇを沸騰水１００ｍｌに加えて直ちに蓋をした。米粒の完全復水時間、即ち、米粒中心の完全軟化に必要な時間は３．５分であった。 Five grams of dried instant rice was added to 100 ml of boiling water and immediately capped. The complete rehydration time of the rice grain, that is, the time required for complete softening of the rice grain center was 3.5 minutes.
乾燥後のインスタントライス１０ｇをビーカーに置いて、５倍の沸騰水を入れ、直ちに蓋をかけて５分浸した後、速やかに水を切って濾紙にて表の水分を吸い取った。称量すると、重さが３３．６ｇのため、復水率は３．３６であった。 10 g of dried instant rice was placed in a beaker, poured in 5 times of boiling water, immediately covered with a lid and immersed for 5 minutes, and then the water was immediately drained off and filter paper was used to absorb the water in the table. As it was weighed, it had a weight of 33.6 g, so the condensate rate was 3.36.
比較例：インスタントライスの乾燥
本実施例は以下の手順を含む。
（１）清水を使って原材料の米を洗い、米と水の質量比は１：３で、温度を４０℃に設置した時、米を６０分間浸し、水を切ってから、常圧で２０分間蒸煮した。次いで、温度を８０℃に設置し、米を３０分間浸し（原材料の米と水との質量比は１：３である）、水を切ってから、常圧で１０分間蒸煮した。質量が原材料の米の４倍に相当する常温水に蒸煮した米飯を分散させ、水を切ってから平皿に置いて、ライスの厚さは６ｍｍを超えなかった。
（２）工程（１）で得たライスに対し高温高湿で乾燥をし、乾燥温度を８０℃に、相対湿度を６０％に設置し、水分含有量が１５ｗｔ％になるまで乾燥した。
（３）工程（２）で処理されたライスに対し降温降湿で乾燥をし、乾燥温度を３５℃に、相対湿度を２５％に設置し、水分含有量が１０ｗｔ％になるまで乾燥した。
Comparative Example: Instant Rice Drying This example includes the following procedure.
(1) Wash the raw material rice with fresh water, and when the mass ratio of rice to water is 1: 3 and set the temperature at 40 ° C, soak the rice for 60 minutes, and then cut off the water, 20 at atmospheric pressure Cooked for a minute. Next, the temperature was set at 80 ° C., and the rice was soaked for 30 minutes (the mass ratio of raw material rice to water is 1: 3), water was removed, and then steamed at atmospheric pressure for 10 minutes. The cooked rice was dispersed in room temperature water whose mass corresponds to four times that of the raw material rice, drained and then placed on a flat plate, and the thickness of the rice did not exceed 6 mm.
(2) The rice obtained in step (1) was dried at high temperature and high humidity, and the drying temperature was set to 80 ° C., the relative humidity was set to 60%, and the water content was dried to 15 wt%.
(3) The rice treated in the step (2) was dried by lowering the temperature and dropping humidity, the drying temperature was set to 35 ° C., the relative humidity was set to 25%, and the water content was dried to 10 wt%.
本実施例で得られたインスタントライスの復水時間は４．８分で、復水率は２．６９であった。 The water recovery time of the instant rice obtained in this example was 4.8 minutes, and the water recovery rate was 2.69.
実施例２：インスタントビーフンの乾燥
本実施例は以下の手順を含む。
（１）清水を使って原材料のうるち米を洗い、米と水の質量比は１：２で、温度を４０℃に設置した時、米を４８時間浸してから、洗って、粉にして、自動熟成押出式製糸機（型番：ＣＨＱ８００）にて麺の糸を押し出した後、得られたビーフンを風冷し、長さを固めた。次いで、ビーフンを沸騰水に３分煮て、常温水で冷却、分散させ、水を切ってから、平皿に置いて、厚さは１ｃｍを超えなかった。
（２）工程（１）で得たビーフンに対しマイクロ波による真空乾燥をし、真空度を０．０６ＭＰａに、出力を６００Ｗに設置し、ビーフンの水分含有量が４５ｗｔ％になるまで乾燥した。
（３）工程（２）で処理されたビーフンに対し高温高湿で乾燥をし、温度を７０℃に、相対湿度を６０％に設置し、ビーフンの水分含有量が１５ｗｔ％になるまで乾燥した。
（４）工程（３）で処理されたビーフンに対し降温降湿で乾燥をし、温度を３５℃に、相対湿度を２２％に設置し、ビーフンの水分含有量が１０ｗｔ％になるまで乾燥し、インスタントビーフンを得た。
Example 2 Drying of Instant Beans This example includes the following procedure.
(1) Wash raw rice of raw material with fresh water, weight ratio of rice to water is 1: 2, and when temperature is set at 40 ° C, soak rice for 48 hours, then wash, grind and grind, automatic After extruding the yarn of noodles with a mature extrusion type yarn spinning machine (model number: CHQ 800), the obtained rice noodles were air-cooled to solidify the length. The rice noodles were then boiled in boiling water for 3 minutes, cooled with cold water, dispersed, drained and placed on a flat plate, the thickness did not exceed 1 cm.
(2) The rice noodles obtained in the step (1) were vacuum-dried by microwave, and the vacuum degree was set to 0.06 MPa and the output was set to 600 W, and dried until the water content of rice noodles became 45 wt%.
(3) The rice noodles treated in step (2) were dried at high temperature and high humidity, and the temperature was set to 70 ° C., the relative humidity was set to 60%, and dried until the water content of rice noodles became 15 wt% .
(4) The rice noodles treated in step (3) are dried by lowering the temperature and humidity, and the temperature is set to 35 ° C. and the relative humidity is set to 22%, and dried until the water content of rice noodles becomes 10 wt% , Got instant noodles.
本実施例で得られたインスタントビーフンの復水時間は４．５分、復水率は２．９５、破損率は５．６８％であった。 The water recovery time of the instant rice noodles obtained in the present example was 4.5 minutes, the water recovery rate was 2.95, and the breakage rate was 5.68%.
比較例：インスタントビーフンの乾燥
本実施例は以下の工程を含む。
（１）清水を使って原材料のうるち米を洗い、米と水の質量比は１：２で、温度を４０℃に設置した時、米を４８時間浸してから、洗って、粉にして、自動熟成押出式製糸機（型番：ＣＨＱ８００）にて麺の糸を押し出した後、得られたビーフンを風冷し、長さを固めた。次いで、ビーフンを沸騰水で３分煮て、常温水で冷却、分散させ、水を切ってから平皿に置いて、厚さは１ｃｍを超えなかった。
（２）工程（１）で処理されたビーフンに対し高温高湿で乾燥をし、温度を７０℃に、相対湿度を６０％に設置し、ビーフンの水分含有量が１５ｗｔ％になるまで乾燥した。
（３）工程（２）で処理されたビーフンに対し降温降湿で乾燥をし、温度を３５℃に、相対湿度を２２％に設置し、ビーフンの水分含有量が１０ｗｔ％になるまで乾燥し、インスタントビーフンを得た。
Comparative Example: Instant Bean Drying This example includes the following steps.
(1) Wash raw rice of raw material with fresh water, weight ratio of rice to water is 1: 2, and when temperature is set at 40 ° C, soak rice for 48 hours, then wash, grind and grind, automatic After extruding the yarn of noodles with a mature extrusion type yarn spinning machine (model number: CHQ 800), the obtained rice noodles were air-cooled to solidify the length. The rice noodles were then boiled in boiling water for 3 minutes, cooled in normal temperature water, dispersed, drained and placed on a flat plate, and the thickness did not exceed 1 cm.
(2) The rice noodles treated in step (1) were dried at high temperature and high humidity, and the temperature was set to 70 ° C. and the relative humidity was set to 60%, and dried until the water content of rice noodles became 15 wt% .
(3) The rice noodles treated in step (2) are dried by lowering the temperature and humidity, and the temperature is set to 35 ° C. and the relative humidity is set to 22%, and dried until the water content of rice noodles becomes 10 wt% , Got instant noodles.
本実施例で得られたインスタントビーフンの復水時間は８．５分、復水率は２．３１、破損率は７．８５％であった。 The water recovery time of the instant rice noodles obtained in this example was 8.5 minutes, the water recovery rate was 2.31, and the breakage rate was 7.85%.
Claims (6)
（１）米を米製主食に製造し；
（２）工程（１）で得られた米製主食をマイクロ波にて真空乾燥し、真空度を０〜０．０８ＭＰａにし、出力を６００〜２０００Ｗにして、インスタント主食の水分含有量が４０ｗｔ％〜５０ｗｔ％になるまで乾燥し；
（３）工程（２）で処理された主食に対して、高温高湿で乾燥し、乾燥温度を７０〜１１０℃にし、相対湿度を４０％〜６５％にして、材料の水分含有量が１５ｗｔ％〜２０ｗｔ％になるまで乾燥し；
（４）工程（３）において処理された主食に対して、降温降湿で乾燥し、乾燥温度を３０〜４０℃にし、相対湿度を２０％〜３０％にして、材料の水分含有量が７．５ｗｔ％〜１２．５ｗｔ％になるまで乾燥し、米製インスタント主食を得る。 A method of drying a rice instant staple food characterized by the following steps:
(1) Produce rice as a rice staple food;
(2) Vacuum dry the rice-made staple food obtained in step (1) with a microwave, set the degree of vacuum to 0 to 0.08 MPa, set the output to 600 to 2000 W, and the water content of instant staple food is 40 wt% Dry to ~ 50 wt%;
(3) The main food processed in step (2) is dried at high temperature and high humidity, the drying temperature is 70 to 110 ° C., the relative humidity is 40% to 65%, and the water content of the material is 15 wt. Dry to% -20 wt%;
(4) With respect to the main food treated in step (3), the material is dried at a low temperature and a low humidity, the drying temperature is 30 to 40 ° C., the relative humidity is 20% to 30%, the water content of the material is 7 Dry to 5 wt% to 12.5 wt% to obtain rice instant staple food.
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