JPS6036264B2 - Manufacturing method for instant food ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an instant food material using rice as a raw material and having excellent instant food properties and texture.

In recent years, in Japan, the remarkable progress in rice cultivation technology and the westernization of dietary habits have combined to reduce the amount of rice consumed per person, creating an oversupply of rice. This has become one of the major issues in national politics.

Against this background, technology has been developed to make more effective use of old rice, and now instant cooked rice, Qized rice such as dried rice, and materials for various instant foods are being produced or sold.
This instant rice or dried rice is called. Most of the Q-chemical rice is
It is produced by heating and drying cooked rice, and it has been pointed out that it requires a relatively long time to cook and is particularly poor in texture. On the other hand, a method has also been developed to make so-called puffed rice by heating at high temperature and high pressure and then rapidly reducing the pressure.
Puffed rice has the advantage of being able to reconstitute itself instantly, but because the tissue of this reconstituted rice has been destroyed, it has fatal defects such as lack of stickiness and chewiness, significantly inferior texture, and the ability to easily lose its shape. have.

Therefore, the inventors of the present invention aimed to develop a material for instant food that has excellent instant properties and texture.As a result of extensive research, we added water to the raw rice, soaked it, heated it to a temperature of 100 to 12,000, and put it under rapid pressure. The inventors have invented that gelatinized rice, which is extruded, cooled and dried after gelatinization without any change in texture, has excellent instant properties and texture.

Further research revealed that the surface of this gelatinized rice is oriented, forming a surface layer with a special structure that can be said to be a type of aging. In order to prevent this, the instant food material obtained by cutting this lake rice without pulverizing it so that more than 50% of the aged surface remains will not contain unnecessary soluble substances when heated and cooked with water. Elution is suppressed, and the texture of the cooked instant food is good, and the surface texture of the gelatinized rice is ``smooth'' like hand-rolled udon noodles, making it an excellent material for various instant foods such as salmon porridge and boop. This led to the completion of the present invention.

That is, in the present invention, the raw material rice that has been hydrated and soaked is 100 to 12
The gelatinized rice is extruded and gelatinized under heating at a temperature of 0.000C without a sudden decrease in pressure, cooled and dried to age the surface of the gelatinized rice, and then cut so that 50% or more of the aged surface area remains. Or, it is a method for producing materials for instant food which consists of crushing. The raw material rice used in the present invention is mainly rice, and if necessary, various other starches and flours such as potato starch, corn starch, wheat starch, waxy corn starch, etc. are used, but these types of rice are usually used. Starch and flour are used in an amount of 40%, preferably within 30%, on a dry matter basis.

On the other hand, the origin and form of rice does not matter; for example, it may be domestically produced rice, foreign produced rice, value rice, old rice, ancient rice, soft white rice, hard white rice, brown rice,
It may be polished rice, crushed rice, powdered rice, or a mixture thereof. These rices are usually bran rice, but they can also be used in the same way if they are processed into granules having the above-mentioned physical properties, even if bran rice is used in combination. In the method for producing instant food materials of the present invention, the first step is a hydration/humidification step. When rice grains are used, water is added so that the moisture content is 30 to 40%, preferably 30 to 35%. It is sufficient to carry out post-soaking, and if the raw material is in the form of powder, water must be added to uniformly disperse the water.

The soaking time varies slightly depending on the quality and shape of the rice grains, but the desired moisture content can be achieved in about 2 to 4 hours with room temperature water, or in a shorter time with heated water. In the second step, the raw material moistened with sea bream in this way is then continuously extruded under heating and gelatinized.

This continuous extrusion process is a process of continuous gelatinization by simultaneously heating and transferring, but the machines used for this purpose are not particularly limited, such as cooking extruders, extruders used for plastic molding,
Automatic steaming rice cake making machine etc. can be used. In addition, an extruder is most advantageous in order to carry out this process efficiently and obtain high quality modified rice. The heating and pressurizing conditions must be such that the raw material is gelatinized, and the type, quality, moisture content, rotation speed of the raw material, and if an extruder is used, its barrel temperature and die Although it depends on the diameter, barrel length, screw compression ratio, etc., excessive heating and pressurization are not preferable in order to obtain modified rice having a suitable specific volume, WS1, and degree of swelling as described below. Normal temperature is 80-14000C, preferably 100-1200C
It is set so that

When using an extruder, the barrel temperature does not need to be 8,000 or higher over the entire surface, and it is usually sufficient to set the center part to the above temperature range. Further, the pressure does not need to be particularly high. The present inventors conducted further research on this method and found that mixing raw materials with bran in the extrusion gelatinization process makes the structure of the dough delicate and achieves the desired texture, which is one of the indicators of the texture of rice. Although it is important to obtain modified rice that is popular with customers, it has been found that severe mixing actually deteriorates physical properties such as texture, consistency, WS1, which is a measure of viscosity, and swelling degree. .

Therefore, in order to avoid such quality deterioration, it is important not to apply too high a pressure during the extrusion process as mentioned earlier, and when using an extruder, not to apply a too high screw compression ratio. . Usually, a screw compression ratio of 1:1 to 3:1, preferably 1:1 to 1.2:1 can be preferably applied. Further investigation revealed that when extruding the gelatinized raw material into the atmosphere during the extrusion process, expanding it causes the rice grain structure to break down, resulting in a decrease in physical properties such as grain content, which is one measure of the texture of rice. I discovered that.

Therefore, in order to avoid such quality deterioration, as mentioned above, it is important not to apply too high a temperature or pressure, and furthermore, to extrude at a product temperature of 110 qC or less. The third step is to cut the extruded material after it has been cooled and dried so that 50% or more of the heated, cooled, and dried surface remains. The surface of gelatinized rice that has been heated, cooled, and dried as described above becomes oriented and forms a special structure, which can be seen as a starch aging phenomenon.

The present inventors learned that this aging surface can suppress the release of substances soluble in hot water such as starch contained within the surface, and skillfully utilized this property to complete the present invention. It is. The feature of the method of the present invention is that extruded, cooled and dried gelatinized rice is cut or crushed without pulverizing so that 50% or more of the aged surface remains, and the remaining rate of aged surface area is 50% or less. However, when cooked with water, soluble substances ooze out from the cut surface, making the liquid of the instant food unnecessarily too viscous, which limits its uses.

Moreover, pulverized gelatinized rice has extremely high viscosity and is therefore undesirable. In the case of the present invention, since the extruded gelatinized rice is not crushed, the shape of the instant food material obtained is determined by the shape of the nozzle used for extrusion, but the shape of this nozzle can be changed freely, so it is S-shaped. You can get a variety of shapes depending on your preference, such as Roman letters, U-shape, Z-shape, Y-shape, etc., fan-flat shape, star-shape, etc. Cutting is preferable to crushing in order to take advantage of this feature. Drying before cutting is done to lightly dry the surface and make it easier to cut. Excessive drying is not necessary as excessive drying will cause the cutting to be difficult, and the conditions for drying after cutting do not require unnecessary heating. In order to reduce swelling and coloring of the product, unnecessary heating at high temperatures is undesirable, and it is desirable to dry at a temperature of 10,000 or less if possible, and it is important to dry to a moisture content of 20% or less, preferably 5 to 15%.

Regarding cutting or crushing, any special consideration is not required as long as the cutting or crushing can be carried out by a known method.

The instant food material obtained by the method of the present invention has a aged surface of 50% or more (the rest is cut or crushed surface) caused by heating and extrusion, then cooling and drying, and has a ratio of 0.5 to 1. .0, WS1, 5% or less, and has a rising degree of 3 to 9.0, and can be cooked by simply heating it with water (for 5 to 1 minute), and has instant properties and texture. Both are excellent and can be enjoyed in a variety of ways. Incidentally, the WSI and degree of swelling referred to in the present invention refer to values determined as follows.

<Measurement method> After crushing the sample as necessary, add 50 m' of purified water for 60 mesh to disperse it, shake it in a female frame for 3 minutes in a heating tank at 3000 °C, and centrifuge it (5000 rpm, 1
Separate the gel layer and upper light layer, and dry and dry the upper light layer (1
0500, 4 hours) and measure the weight a, then measure the weight b of the gel layer.

Furthermore, the gel layer is dried and the weight c is measured. WSI is a×
100%, and the degree of swelling is expressed as b/c. The instant food materials obtained by the method of the present invention have excellent properties not seen in conventional foods, such as instant properties and texture, and include soups,
It is widely used as an ingredient for various instant foods such as rice porridge.

For example, when used in soup, the soup is smooth and has suitable liquid properties, the surface of the material has a smooth texture like hand-rolled udon noodles, and no core remains, which is very preferable. . Also, since you can change the shape in various ways, you can enjoy the shape of the material.

As mentioned above, the instant food material of the present invention has unique characteristics not found in conventional materials, and greatly contributes to the diversification and simplification of dietary habits.

Hereinafter, this will be specifically explained in Examples. Example 1 After soaking standard rice in water for about 2 hours, drain the water and reduce the amount of water to 33.
The humidity was adjusted to %.

This was continuously supplied to an extruder (screw compression ratio 1:1, pressure 40k9/base) with a barrel temperature of 120 CO, and after gelatinization was extruded from a circular nozzle (2nd side ◇). Next, after air-drying, the pieces were cut to a certain length using a slicer, and then dried at a temperature of 70°C for 1 hour to prepare instant food materials (samples [A] - [E]) was made. After extruding from a nozzle, the rice was dried at a temperature of 7000 for 1 hour and sized to 8 to 12 mesh to produce modified rice [F]. Sample [A] ~ [
F] has a relative ratio of 0.7, a WSI of 1.8%, and a swelling degree of 5.
．． It was 7. Also, the percentage of aged surface of each sample is [
A] is 98%, [B] 88% [C] 77%, [D] 50
%, [E] 40%, [[F] 20%. Next, 40 grams of each sample was added to 300 grams of water, heated over high heat, and then heated over low heat for 5 minutes to measure the texture of the material and the viscosity of the liquid portion.

The results are shown in Table 1. Table 1 *) The evaluation was expressed as the average score of 20 people.

As is clear from Table 1, samples [A] to [E] having aged surface areas of 50% or more had good "thickness" and texture.

On the other hand, samples [E] and [F] are "thick" and "
The texture was sticky and stuck to the teeth, and the sensory evaluation score was low.

Example 2 Crushed old rice was soaked in water for about 2 hours to adjust the water content to 35%.

This was continuously supplied to an extruder (screw compression ratio 1:1, pressure 90k9/ground) with a barrel temperature of 100 qo to form a lake, and then extruded from an x-shaped nozzle (length: 5 skins).
After air-drying, cut into four leg lengths using a slicer.
Dry at a temperature of 80 qo for 1 hour to obtain an X-shaped sample [G]
I got it. The specific volume of this product is 0.8, the WSI is 1.8%, and the volume is 7.
1 leap degree was 5.6, and the percentage of aged surface was about 80%.
Example 3 Rice flour made by pulverizing standard rice using a pulverizer (80 mesh pass)
was adjusted to a water content of 31% using a speed kneader.

This was continuously supplied to an extruder (screw compression ratio 1:3, pressure 110k9/base) with a barrel temperature of 110 oo, and after gelatinization, it was extruded from a macaroni-shaped nozzle (outer diameter 3 skins, inner diameter 1 side). Sample [H] was obtained by processing in the same manner as in 2. The ratio of this product is 0.0WSI is 2.0%
, the degree of swelling was 5.7, and the percentage of aged surface was about 80%.
Reference Example 4 Samples [D], [E], [G], and [H] obtained in Examples 1, 2, and 3 were mixed with other food ingredients according to the following recipe to make instant samurai rice porridge. adjusted.

<Recipe> Each sample: 30 evening cabbages (
Dry product) 3.0 Yunaga green onion (
dried product) 0.2 perilla seeds (dried product) 0.2 powdered oil
1.0 evening “Honda Shiichi 0.
3 minutes (flavor seasoning manufactured by Ajinomoto Co., Ltd.) This instant brown rice porridge was added with 35 grams of boiled water and 200 grams of water and heated for 5 minutes.

The sage zosui made using sample [E] with a 40% aged surface had a "thickness" and a "sticky" surface, which could not be said to be favorable for teeth. The sage zosui obtained using G] and [H] were less "thick", had a smooth texture, and were extremely delicious.

Claims (1)

[Claims] 1. Extrude and gelatinize raw rice that has been soaked and hydrated under heating at 100 to 120°C without sudden pressure reduction;
A method for producing an instant food material, which comprises aging the surface of gelatinized rice by cooling and drying it, and then cutting or crushing the gelatinized rice so that 50% or more of the aging surface remains.