JPH02107164A - Production of expanded unpolished rice - Google Patents

Abstract

PURPOSE:To obtain uniform expanded unpolished rice having high nutritive value by washing unpolished rice with water, dehydrating the unpolished rice after wetting, steaming, air-drying, drying by hot air and roasting the steamed unpolished rice in a vacuum pot under reduced pressure at low temperature. CONSTITUTION:Unpolished rice is washed with water, sufficiently wetted to the core part, dehydrated and steamed under non-pressure state at 80-90 deg.C. Then, the steamed rice is cooled by air, dried by hot air of <=60 deg.C until water content becomes about 6%, the dried rice is transferred to a vacuum pot at 70-85 deg.C and roasted under reduced pressure at low temperature while stirring to give the aimed expanded unpolished rice.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing foamed brown rice with high nutritional value that can be eaten as is.

(Prior art) The brown rice used in brown rice tea should be polished to 90% because if it is roasted as it is, the color and aroma of the roasted product will deteriorate. This raw material is carefully washed with water to remove the bran, and then soaked in water for 6 to 7 hours. After draining, it is steamed for 25 to 45 minutes in a boiler with a steam pressure of 1.24 g/m' and a steam temperature of 105°C. Moisture content after wind cooling: 60
~70% brown rice is dried using a hot air dryer at 70~90℃ for 3
Dry for 0 to 45 minutes to reduce the moisture content to about 6%. The dough rice treated in this way is air-cooled again and then roasted.

In this roasting method, dough rice is generally poured into sand heated to about 280°C and roasted for 20 to 40 minutes while stirring. This is left to cool and mixed into tea to make genmaicha.

(Problems to be Solved by the Invention) As described above, the brown rice used as a raw material for brown rice tea is charred by high-temperature treatment because it is necessary to emphasize the fragrant aroma unique to brown rice tea. As a result, most of the nutrients such as vitamins are destroyed. Also, since the brown rice in this case is not meant to be eaten, the texture and texture of the rice are not considered equally.

The present invention aims to provide a health food that retains as much of the nutrients in brown rice as possible and has a smooth texture when eaten.

(Means for solving the problem) In order to achieve the above object, the present invention washes brown rice with water,
Furthermore, after thoroughly moistening the core and draining water,
Steamed with 0℃ steam while maintaining a pressureless state, air-cooled, dried with hot air at 60℃ or less until the moisture content was about 6%, and transferred to a vacuum pot at 70-85℃. , Roast at a low temperature while stirring under reduced pressure to produce foamed brown rice.

(Function) In this way, in the present invention, since brown rice is steamed, dried, and roasted at low temperatures, destruction of vitamins, which are nutrients, can be suppressed. After steaming the brown rice again,
The brown rice is dried until the moisture content is around 6% and then heated in a vacuum pot while stirring, which makes it possible to foam the brown rice uniformly without crushing it.

In addition, when the steam temperature in the above-mentioned steaming step is lower than 80° C., the whole product cannot be steamed evenly. Furthermore, when roasting the temperature in the vacuum pot below 70° C., roasting and foaming of the brown rice may become insufficient.

(Example) Brown rice is placed in a washing tank equipped with an ultrasonic generator, water is supplied, and the dirt adhering to the brown rice is gently stirred to remove it.After draining the waste water, water is supplied to the tank again. Then, ultrasonic vibrations of 7,000 to 10,000 H7 are generated using the ultrasonic generator and transmitted to the water and brown rice, and the rice is soaked for 8 hours. Remove brown rice that is sufficiently moist to the core from the washing tank, spread it thinly on a flat plate, and apply a gentle breeze to thoroughly drain the water.

Next, transfer the drained brown rice to a steamer and cook under no pressure for 80~
Steam at 90°C for 60 minutes, remove from the pot, and quickly cool with air until it reaches room temperature.

Transfer the cooled brown rice (70 to 80% moisture content) to a hot air dryer and dry it with hot air below 60°C for 60 minutes. After air-cooling brown rice with a moisture content of approximately 5%, it was placed in a vacuum pot with far-infrared radiation columns made of ceramics established at intervals from the bottom for 4 to 4 hours.
Insert 5 kg.

The pressure inside the vacuum pot is reduced using a vacuum pump, and while the pot is moved left and right at a speed of 80 to 120 times per minute, the temperature inside the pot is heated to 70 to 85 degrees Celsius with a gas burner.
The brown rice collides with the far-infrared radiation column, and while being stirred, the far-infrared rays uniformly heat the rice to its core. Due to this heating action and depressurizing action, the foam is foamed without losing its shape. On the other hand, the surface of the brown rice is lightly roasted by heating with a gas burner to the extent that it becomes slightly colored. This is left to cool to make a product.

(Effects) Because the method for producing foamed brown rice according to the present invention involves low-temperature processing, it is possible to obtain a product with high nutritional value.
A foamed product can be obtained uniformly and without damage.

Application agent: Hisashi Matsumoto

Claims (1)

[Claims] Wash the brown rice, moisten it thoroughly to the core, and after draining the water,
Steamed with steam at 80 to 90°C under no pressure, cooled with air, dried with hot air at 60°C or lower until the moisture content was about 6%, transferred to a vacuum pot at 70 to 85°C, and placed under reduced pressure. A method for producing foamed brown rice characterized by low temperature roasting while stirring.