JPS63181958A - Processing treatment of unpolished rice - Google Patents
Processing treatment of unpolished riceInfo
- Publication number
- JPS63181958A JPS63181958A JP62011325A JP1132587A JPS63181958A JP S63181958 A JPS63181958 A JP S63181958A JP 62011325 A JP62011325 A JP 62011325A JP 1132587 A JP1132587 A JP 1132587A JP S63181958 A JPS63181958 A JP S63181958A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- unpolished rice
- porridge
- brown rice
- superheated steam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 23
- 235000009566 rice Nutrition 0.000 title abstract description 23
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 235000021329 brown rice Nutrition 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 235000021395 porridge Nutrition 0.000 abstract description 10
- 238000009835 boiling Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 230000001007 puffing effect Effects 0.000 description 3
- 206010042674 Swelling Diseases 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は玄米の加工処理法に係り、その目的とするとこ
ろは短時間の加熱処理によって飯米状、あるいは粥状と
なる加工米を得るところにある。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for processing brown rice, and its purpose is to obtain processed rice that becomes rice-like or porridge-like by short-time heat treatment. It is in.
〈従来の技術〉
従来、市販の即席米のうち炊飯米や蒸煮米を熱風でただ
乾燥したものは食感に難点があり、また調理の際復元さ
せるのに長時間を要するという欠点があり、一方高温高
圧下で単独の膨化処理工程によってもたらされた膨化米
は瞬時復元することができるという利点を有してはいた
が、この復元米は組織間の弾性が全く失われているため
麩を褐炭したようなものとなり、全く歯ごたえのない状
態のものとなってしまい食感に致命的な欠陥があった。<Conventional technology> Conventionally, among commercially available instant rice, cooked rice or steamed rice that is simply dried with hot air has disadvantages in texture, and also requires a long time to recover during cooking. On the other hand, puffed rice brought about by a single puffing process under high temperature and high pressure had the advantage of being able to be restored instantly, but this restored rice had no elasticity between its tissues, making it difficult to form wheat. The result was something similar to brown charcoal, with no chewy texture at all, which had a fatal flaw in texture.
その他に油揚げ処理法、蒸煮法、乾燥法を改良した方法
等、各種方法が提案されている。In addition, various other methods have been proposed, including improved methods of deep-frying, steaming, and drying.
〈発明が解決しようとする問題点〉
しかしながら食感、外観、復元性などの要請に対して同
時に満足させるようなものは皆無であった。<Problems to be Solved by the Invention> However, there has been no product that simultaneously satisfies the requirements for texture, appearance, restorability, etc.
く問題点を解決するための手段〉
板上の事情に鑑み種々検討したところ、玄米を浸漬して
水分を２２％以上とし、これを過熱水蒸気で加圧加熱、
膨化することによって得た加工米は、はぼ目的に適うも
のであるという知見を得て本発明を完成させた。Measures to solve the problems〉 After various studies in view of the circumstances on the board, we found that brown rice was soaked to make the moisture content over 22%, heated under pressure with superheated steam,
The present invention was completed based on the knowledge that processed rice obtained by puffing is suitable for various purposes.
以下、本発明を具体的に説明する。The present invention will be explained in detail below.
本発明の対象となる玄米は、うるち米、もち米いずれで
もよく、これらを浸漬によってその水分含量を２２％以
上、好ましくは２５％以上とする。The brown rice that is the object of the present invention may be either non-glutinous rice or glutinous rice, and is soaked to have a moisture content of 22% or more, preferably 25% or more.
浸漬を２０〜４０°Ｃの水に８〜２４時間行なうことに
よって、水分含量２０％以上とすることが出来るが、内
部まで均一に水分を含ませることが好ましく、これには
２０”Ｃ程度の水に１６〜２４時間浸漬することが好ま
しい。By soaking in water at 20 to 40°C for 8 to 24 hours, the moisture content can be increased to 20% or more, but it is preferable to soak the water evenly to the inside. Preferably, it is soaked in water for 16 to 24 hours.
こうした浸漬により水分調整した玄米は必要により乾燥
して表面水分を除去し、これを過熱水蒸気によって加圧
加熱する。The brown rice whose moisture content has been adjusted through such soaking is dried if necessary to remove surface moisture, and then heated under pressure using superheated steam.
加圧加熱の条件は圧力４〜７ｋｇ／ｃＪ・Ｇ１温度１８
０〜２２０°Ｃの過熱水蒸気で３〜３０秒であり、加圧
加熱後、急激により低圧下、例えば大気圧下に放出し膨
化させる。Pressure heating conditions are pressure 4-7 kg/cJ, G1 temperature 18
It takes 3 to 30 seconds with superheated steam at 0 to 220°C, and after heating under pressure, it is rapidly discharged to a lower pressure, for example, atmospheric pressure, and is expanded.
本発明で用いられる加圧加熱膨化処理装置としては、例
えば特公昭４５−２６６９５号［膨化食品の製造装置」
あるいは特公昭４６−３４７４７号「気流加熱方式によ
る膨化食品の製造装置」等が挙げられ、特に後者の装置
が好適に用いられる。Examples of the pressure heating and puffing processing apparatus used in the present invention include Japanese Patent Publication No. 45-26695 [Apparatus for producing puffed foods]
Alternatively, Japanese Patent Publication No. 46-34747 ``Apparatus for producing puffed foods using air current heating method'' may be mentioned, and the latter apparatus is particularly preferably used.
この様にして得られた加工玄米は嵩比重が０．４程度に
膨化されており、水中での短時間加熱により玄米粥や玄
米雑炊となり、また通常の炊飯器で炊飯することにより
玄米炊飯となる。The processed brown rice obtained in this way has been expanded to a bulk specific gravity of about 0.4, and can be made into brown rice porridge or brown rice porridge by heating in water for a short time, or can be made into cooked brown rice by cooking in a regular rice cooker. Become.
また、この加工玄米を搗精し精白米としてもよく、この
精白米も当然のことながら水中での短時間加熱で飯米状
、粥状あるいは雑炊状のものが得られる。In addition, this processed brown rice may be milled to make polished rice, and of course, this polished rice can also be heated in water for a short time to obtain a rice-like, porridge-like, or porridge-like product.
また本発明によって得られた精白米で作った粥は透明感
があり、また糊化が遅く２度炊きに耐えられるという特
徴を有する。Furthermore, the porridge made from the polished rice obtained according to the present invention has a transparent feel and is characterized by slow gelatinization and the ability to withstand twice-cooking.
〈実施例〉 以下に実施例を示す。<Example> Examples are shown below.
実施例１
うるち玄米（水分１３％）を２０°Ｃの水道水に２４時
間浸浸漬水切りし、４０°Ｃの温風で５分間乾燥し表面
水分を除去した。（水分２５％）これを気流加熱方式に
よる膨化食品の製造装置（特公昭４６−３４７４７号）
を用い、５．０ ｋｇ ／ ｃＪ ・Ｇ、２００°Ｃの
過熱水蒸気で３秒間加熱し、急激に大気圧下に放出し膨
化させた。得られた加工玄米は水分１５％、嵩比重０．
４０であった。Example 1 Uruchi brown rice (moisture 13%) was soaked in tap water at 20°C for 24 hours, drained, and dried with warm air at 40°C for 5 minutes to remove surface moisture. (Moisture 25%) A device for producing puffed foods using an air current heating method (Special Publication No. 34747/1989)
The mixture was heated with superheated steam at 5.0 kg/cJ·G and 200°C for 3 seconds, and then rapidly released to atmospheric pressure to cause expansion. The obtained processed brown rice has a moisture content of 15% and a bulk specific gravity of 0.
It was 40.
これを７０°Ｃの熱風で水分１２％になるまで乾燥し製
品を得た。この加工玄米のα化度は７７であった。This was dried with hot air at 70°C until the moisture content was 12% to obtain a product. The degree of gelatinization of this processed brown rice was 77.
この加工玄米１０５ｙに熱湯１０５０ ｄを加え、直火
で８分間煮沸したところ食感良好な玄米粥が得られた。When 1050 d of boiling water was added to 105 y of this processed brown rice and boiled for 8 minutes over an open flame, a brown rice porridge with a good texture was obtained.
対照として玄米水分を無調整、１５％及び２０％に調整
した玄米を上記と同様に加圧加熱膨化処理したところ下
表に示す膨化米が得られた。これらの膨化米を用いて上
記と同様にして玄米粥を作ったところ食感の劣るもので
あった。As a control, brown rice whose moisture content was not adjusted, and which was adjusted to 15% and 20%, was subjected to pressure heating and swelling treatment in the same manner as above, and the puffed rice shown in the table below was obtained. When brown rice porridge was prepared using these puffed rice in the same manner as above, the texture was poor.
膨化処理部水分 嵩比重 水分（％）１３％（無調
整） ０．１６ ８１５％ ０
．２６ ８２０％ ０．３３
１０実施例２
実施例１と同様の方法で得た加工玄米を研削式搗精機で
精白し精白加工米を得た。Moisture in the swelling treatment section Bulk specific gravity Moisture (%) 13% (no adjustment) 0.16 815% 0
．． 26 820% 0.33
10 Example 2 Processed brown rice obtained in the same manner as in Example 1 was polished using a grinding type milling machine to obtain polished processed rice.
この精白加工米１０５ｙに熱湯１０５０ ｍｌを加え、
直火で７分間煮沸したところ食感良好な粥が得られた。Add 1050 ml of boiling water to 105 y of this polished processed rice,
When boiled for 7 minutes over an open flame, a porridge with a good texture was obtained.
また、この粥が室温まで冷めたのち適量の熱湯を注加し
再び直火で再煮沸したところ、１回目の煮沸後と殆ど変
わらない食感の粥となった。Furthermore, after the porridge had cooled to room temperature, an appropriate amount of boiling water was added and the porridge was boiled again over an open flame, resulting in a porridge with a texture that was almost the same as after the first boiling.
Claims (1)
気で加圧加熱したのち、より低圧下に放出して膨化する
ことを特徴とする玄米の加工処理法。A method of processing brown rice, which is characterized by soaking brown rice to have a moisture content of 22% or more, heating it under pressure with superheated steam, and then releasing it under lower pressure to expand it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62011325A JPS63181958A (en) | 1987-01-22 | 1987-01-22 | Processing treatment of unpolished rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62011325A JPS63181958A (en) | 1987-01-22 | 1987-01-22 | Processing treatment of unpolished rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63181958A true JPS63181958A (en) | 1988-07-27 |
Family
ID=11774872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62011325A Pending JPS63181958A (en) | 1987-01-22 | 1987-01-22 | Processing treatment of unpolished rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63181958A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02299560A (en) * | 1989-05-12 | 1990-12-11 | Q P Corp | Treatment of unpolished rice |
| JP4746706B1 (en) * | 2010-08-04 | 2011-08-10 | 食協株式会社 | Rice milling method |
| CN103070341A (en) * | 2013-01-15 | 2013-05-01 | 浙江大学 | Preparation method of nutritional eight-ingredient porridge |
| JP2015216920A (en) * | 2014-05-14 | 2015-12-07 | 幸蔵 倉持 | Manufacturing method of scorched brown rice |
| JP2018038369A (en) * | 2016-09-09 | 2018-03-15 | キッコーマン株式会社 | Swollen rice |
| WO2019107277A1 (en) * | 2017-11-30 | 2019-06-06 | 株式会社サタケ | Method for producing quick-cooking rice |
| JP2021048876A (en) * | 2020-12-25 | 2021-04-01 | 株式会社サタケ | Method for producing rice bran and rice bran |
-
1987
- 1987-01-22 JP JP62011325A patent/JPS63181958A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02299560A (en) * | 1989-05-12 | 1990-12-11 | Q P Corp | Treatment of unpolished rice |
| JP2782084B2 (en) * | 1989-05-12 | 1998-07-30 | キユーピー株式会社 | Brown rice processing method |
| JP4746706B1 (en) * | 2010-08-04 | 2011-08-10 | 食協株式会社 | Rice milling method |
| CN103070341A (en) * | 2013-01-15 | 2013-05-01 | 浙江大学 | Preparation method of nutritional eight-ingredient porridge |
| JP2015216920A (en) * | 2014-05-14 | 2015-12-07 | 幸蔵 倉持 | Manufacturing method of scorched brown rice |
| JP2018038369A (en) * | 2016-09-09 | 2018-03-15 | キッコーマン株式会社 | Swollen rice |
| WO2019107277A1 (en) * | 2017-11-30 | 2019-06-06 | 株式会社サタケ | Method for producing quick-cooking rice |
| JP2019097456A (en) * | 2017-11-30 | 2019-06-24 | 株式会社サタケ | Production method of quickly cookable rice |
| JP2021048876A (en) * | 2020-12-25 | 2021-04-01 | 株式会社サタケ | Method for producing rice bran and rice bran |
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