JP2000032932A - Production of fried rice lump - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fried rice lump keeping the grain shape of rice grain of raw material rice, having excellent chewiness, light texture and a good taste. SOLUTION: Dried pregelatinized rice is mixed with a pregelatinized starch and water to give a kneaded material, which is rolled to give a sheetlike rice dough. The rice dough is cut into a fixed size to give a rice lump, which is fried to give a fried rice lump 1 retaining the grain shape of rice grain of raw material rice 2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried rice chunks, and more particularly, to a method for producing fried rice chunks having a shelf life at room temperature.

[0002]

2. Description of the Related Art There have been a wide variety of dry foods made from rice since ancient times, and in particular, the grain shape of the raw rice is maintained for the purpose of imparting a unique texture. Foods composed of lumps have been proposed so far.

For example, Japanese Patent Publication No. 52-17105 discloses a method for producing rice confectionery using cooked glutinous rice as a raw material. According to this method, the cooked polished rice is kneaded to the extent that it can be rolled as it is and the mold can be removed and the rice particles are not disintegrated, and then the resulting kneaded material is die-cut to form a dough, Then, by applying this to a series of steps such as primary drying, aging (leaving), secondary drying, and baking, rice confectionery in which rice grains are preserved is manufactured. Similarly, according to the method disclosed in Japanese Patent Publication No. 58-24102, grains such as rice are steamed with a steamer, a part of the fluffed grains is kneaded, then rolled into a sheet, and the upper portion of the rolled kneaded material is crushed. After spraying the remainder of the puffed cereal, it is applied to a series of steps such as rolling, molding, roasting, and frying to obtain a flavorful rice confectionery having a large number of rice grains left in the dough. Is disclosed.

[0004] In addition to these confectioneries, Chinese cuisine includes a dish called rice pancake as a dry food made from rice. This is a dish of dried rice that has been thinly stuck on an iron kettle, fried right before eating, served on a plate, and served with hot bean paste from above. . In the deep-fried okose, each grain of rice is swollen, giving it a crispy and unique texture.

[0005] However, in the production of the above-mentioned foods in which the grain shape of the raw rice is maintained, usually soft rice grains (rice cooked) obtained by cooking or steaming are used. However, flexible rice grains (cooked rice) obtained by cooking or steaming such rice
Constitutes a manufacturing device that accepts rice grains (rice cooked) due to the inherent stickiness of cooked rice due to the force acting on the rice grains during the molding and drying processes. There is a problem in that the rice grains adhere to the walls and pipes of the utensil and obstruct the flow of the rice grains, thereby reducing the fluidity of the food material. Therefore, as long as rice grains obtained by cooking or steaming (rice boiled rice) are used, industrial production of rice chunks is technically difficult, and the resulting fried rice chunks also have irregular grain shapes. However, the texture was not satisfactory.

[0006]

DISCLOSURE OF THE INVENTION In view of the above-mentioned problems in the prior art, the present inventors maintain the grain shape of each grain of raw rice, have a good texture, and exhibit a light texture. We studied diligently how to mass produce food. That is, the gist of the present invention is that (a) dried pregelatinized rice, α
Mixing the raw materials containing the modified starch and water to obtain a kneaded product, (b)
The present invention relates to a method for producing an oil-fried rice mass including a step of rolling the kneaded material to obtain a rice dough, (c) cutting the rice dough to a predetermined size to obtain a rice lump, and (d) frying the rice lump.

According to the present invention, by utilizing a raw material containing a combination of dried pregelatinized rice and pregelatinized starch, the binding power generated by pregelatinized starch covering the surface of the rice grains and the dry pregelatinized rice originally possessed It has been found that the synergistic effect with the binding power expresses the binding power of rice dough which cannot be obtained by simply adding only dried gelatinized rice. At the same time, by using raw materials containing a combination of dried pregelatinized rice and pregelatinized starch, the adhesion of these raw materials to the walls and pipes of the equipment that constitutes the manufacturing equipment that receives the raw materials is suppressed, and The mass production of the material becomes possible, and the grain shape of the rice grains is well maintained even in the rice lumps obtained by frying. Furthermore, the fried rice chunks produced according to the present invention have a light texture and good taste, even when eaten like Chinese food nabeba (Gobaa) and eaten as ingredients for ramen or soup. It has a natural flavor.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
FIG. 1 shows a schematic view of the production process of the fried rice mass of the present invention.

[0009] The dry pregelatinized rice used in the present invention is generally called "improved rice", and is prepared by rapidly drying the freshly cooked rice without cooling to retain the α-type starch. It is dried rice that has been sewn. As the dried pregelatinized rice, any of non-glutinous rice and rice cake can be used.
To improve the texture of fried rice chunks, dry non-glutinous rice α
The main ingredient of rice is rice, and the equivalent of 1 to 3% by weight is used as rice cake. As described above, rice cooked rice has a strong binding force on the surface of rice grains, and the rice grains adhere to the walls and pipes of the manufacturing apparatus, lowering the fluidity of the raw material passing through the manufacturing apparatus, and the rice grains are easily disintegrated. However, according to the dried gelatinized rice, such problems can be solved at once.

As the pregelatinized starch used together with the dried pregelatinized rice, starch commonly used in foods can be used. That is, as starch, wheat starch, rice starch, tapioca starch,
Potato starch, corn starch, etc., which have been pregelatinized can be used. In the present invention, α
Mix the modified starch. As a method of mixing the pregelatinized starch, the pregelatinized starch may be mixed as a powder, or the pregelatinized starch may be dissolved in water and mixed as a solution.

Preferably, 1 to 10% by weight of the dry pregelatinized rice,
More preferably, after adding 3 to 5% by weight of pregelatinized starch to dry pregelatinized rice in powder form, the total water content is reduced to 30 to 50%.
% As a raw material to which water or a flavoring liquid has been added and mixed with a mixer.

That is, as is apparent from the results in the following examples, when the amount of the pregelatinized starch is less than 1% by weight based on the dry pregelatinized rice, a sufficient binding force between the rice grains is obtained. If the amount exceeds 10% by weight, the rice chunk after frying becomes excessively hard, and it is difficult to obtain a crisp and light texture. As described above, by adding the pregelatinized starch to the dried pregelatinized rice, the binding property of the rice dough is improved, and the rice dough can be mechanically rolled and cut.

As a mixing device for mixing these raw materials, a general-purpose universal mixer or a ribbon mixer can be used, and these are preferably those coated with Teflon. Can also be used with equipment. In the mixing work,
The process is completed when the binding power starts to appear in the raw material of the rice dough that has been absorbed by the dry pregelatinized rice or pregelatinized starch and kneaded. Also,
By adding seasonings such as salt, soy sauce, sesame oil, and emulsifier to the raw materials at the same time as the water, the rice dough raw materials can be seasoned at this stage. The temperature of the water at the time of mixing is preferably in the range of 20 to 40 ° C. in order to uniformly mix the raw materials. The rice dough obtained by mixing in this manner is preferably rolled into a flat plate having a desired thickness by a Teflon-coated roll-type rolling mill, or rolled into a tray having a desired depth, and then rolled into a sheet. Shaped rice dough.

After rolling or molding, the rice dough is
It is desirable to leave the rice dough for 2 hours, preferably 40 minutes to 1 hour. In addition, if the rice dough is left to stand for 2 hours or more, there is a concern about propagation of various bacteria, etc., so the leaving time is preferably within 2 hours. This standing step is a necessary step to allow the dried pregelatinized rice, which continues to absorb water over time after the start of water addition, to absorb a sufficient and uniform amount of water. Enables the cutting of rice dough by a high-speed cutting machine.

[0015] The rice dough that has been "nekashi" is cut into rice chunks of a predetermined size by a high-speed cutter or the like. Before cutting, the rice dough is cooled and hardened, for example, by passing it through a tunnel freezer, thereby making it easy to cut out rice lumps with a high-speed cutter or the like. As the cooling condition, the rice dough is cooled until the temperature (product temperature) reaches 15 ° C. or lower, preferably 10 ° C. or lower. Further, simultaneously with the addition of water to the raw material, 1 to 10% by weight, preferably 3 to 7% by weight of the edible oil and fat is added as an emulsified oil and fat together with an emulsifier to prepare the emulsified fat and oil, so that the cutting blade can be used. Can prevent the adhesion of rice dough, and can perform cutting work efficiently. The shape of the rice block is not particularly limited, but it is preferable to cut it into a so-called square shape such as a plate, a prism, or a cube, or a rod in consideration of the ease of mechanical cutting.

The cut rice chunks are fried in edible oil at 170 ° C. to 190 ° C. and fried until the water content becomes 5% or less. That is, when the water content exceeds 5%, the fried rice chunks become moist, and it is difficult to obtain a light and crisp feeling. This frying process is a process of frying rice lumps in a short time, like frying of instant noodles. By this frying process, continuously fried rice lumps of stable quality are obtained. The thus-obtained fried rice mass usually has a water content of 5% or less,
The oil content becomes about 20%.

By adding an appropriate amount of a natural antioxidant such as extracted tocopherol to the raw materials, it can be stored at room temperature for more than half a year, and can be eaten as a snack food (rice cake) as it is. It is possible to obtain fried rice chunks that can also be used as ingredients for Chinese foods such as (Gobaa) and ramen and soups. In particular, the fried rice chunks of the present invention are used as ingredients for ramen and soups, or as a food ingredient for sauces such as pan tomes, since the properties of exhibiting a crispy texture are maintained for a long time. The utility value is high.

That is, according to the production method of the present invention, in the production of the fried rice chunk, for example, the fried rice chunk 1 illustrated in FIG. The rice grains do not disintegrate, and the grain shape of the rice grains is still well maintained even after cutting the rice dough, and furthermore, frying oil is filled in the gaps formed between the rice grains 2 constituting the rice chunks. Is impregnated to perform a uniform frying process.

Hereinafter, the present invention will be described with reference to Examples, but it should be understood that the present invention should not be construed as being limited based on the disclosure of these Examples.

[0020]

EXAMPLES Example 1: Production of fried rice chunks 10 g of dried pregelatinized rice (trade name: Anshin Rice, Alpha Food Co., Ltd.) and 500 g of pregelatinized starch (trade name: Matsunoline M22,
Matsutani Chemical Industry Co., Ltd.) and mixed with a universal mixer. Then, 5 kg of a seasoning liquid obtained by mixing the materials shown in Table 1 with a high-speed stirrer was further added and mixed to prepare rice dough. This rice dough was passed through a rolling mill to form a rice dough into a sheet having a thickness of 6 mm.
After the rice dough was aged at room temperature for 1 hour, it was cooled in a freezer at -20 ° C for 1 hour. After that, the rice dough is passed through a high-speed cutting machine (Takahashi Seisakusho's 15mm comb blade), and 15mm x 15mm x 6mm
Cut into rice chunks of size. 180 ° C
Into the edible vegetable oils and fats, and fried for 3 minutes and 30 seconds to 4 minutes to obtain fried rice chunks having a water content of 1 to 2%.

[0021]

[Table 1]

Example 2: Production of fried rice chunks 100 kg of dried pregelatinized rice (trade name:
Anshin Rice, Alpha Foods Co., Ltd.) was added, and 50 kg of a seasoning liquid obtained by mixing the ingredients shown in Table 1 with a high-speed stirrer was gradually added thereto. Thereafter, 5 kg of pregelatinized starch was added to the mixture in the mixer by sprinkling, and the mixture was mixed for 1 minute to obtain 155 kg of rice dough.
Separate 900 g of this rice dough, depth 6 mm, width 200 mm,
It was placed in a stainless steel tray (164 sheets) having a length of 600 mm, and was stretched with a stainless steel roller to form a sheet.
Take out the rice dough from the tray in the order of rolling, cool it by passing through a tunnel freezer at -40 ° C for 10 minutes, and then pass this rice dough through a high-speed cutter (Takahashi Seisakusho, 15mm comb blade) to pass through the rice dough, 15mm x 15mm x 6mm Was cut into flat rice blocks.
Adjust the conveyor speed so that the frying time is 4 minutes, put rice chunks (1.4 g each) on the conveyor, fry in a 7 m long fryer containing 1400 kg of edible vegetable oil heated to 180 ° C, 78 kg of fried rice chunks having a water content of 1 to 2% were obtained. The fryer was operated for 8 hours, and the above operation was repeated eight times to obtain 624 kg of fried rice chunks.

The fried rice chunk obtained in Example 1 or 2 almost kept the shape of the dried alpha-gelatinized rice grains, was evenly fried, expanded, and exhibited a crispy texture. In addition, the seasoning liquid gave a brown color, and the appearance was appetizing.

Further, when the fried rice chunk was used as an ingredient of Chinese soup, it had a crispy texture without swelling up to the core and was delicious. Example 3: Examination of the amount of pregelatinized starch The fried rice chunks (samples A to F) were prepared according to the method described in Example 1 except that the amount of pregelatinized starch was adjusted to the amount shown in Table 2 below. )created.

[0025]

[Table 2]

Then, each of the samples A to F was tested for suitability for the manufacturing process. Also,
Five panelists sampled each of Samples A to F, and received a unified evaluation of their texture.
These results are summarized in Table 3 below.

[0027]

[Table 3]

As is evident from the results in Table 3, by controlling the amount of the pregelatinized starch to be in the range of 1 to 10% by weight of the weight of the dry pregelatinized rice, the production process can be automated and desired. It was confirmed that the texture was successfully obtained.

[0029]

As described above, according to the present invention, the desired purpose is to keep the grain shape of each grain of the raw rice one by one, to have a firm texture, and to have a light texture. The establishment of mass production technology is realized. In addition, the fried rice chunks produced according to the present invention can be eaten as is as rice crackers or snacks, and can be eaten over an anchovy or used as an ingredient in soups or the like, and have a long crispy texture. It also has excellent effects such as being retained.

[Brief description of the drawings]

FIG. 1 is a schematic view showing the steps of the production method of the present invention.

FIG. 2 is a perspective view of a fried rice block.

[Explanation of symbols]

 1 ... fried rice chunk 2 ... rice grain

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Masataka Kato 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Nippon Foods F-term (reference) 4B023 LE30 LK05 LK08 LP09 LP15 LP20 4B035 LE05 LG12 LG21 LG34 LG47 LP07 LP21 LP33 LP43

Claims (4)

[Claims] 1. A method for producing a fried rice lump, comprising the steps of: (a) mixing a raw material containing dried pregelatinized rice, pregelatinized starch and water to obtain a kneaded product; Rolling the kneaded product to obtain rice dough, (c) cutting the rice dough into a predetermined size to obtain a rice lump, and (d) frying the rice lump. A method for producing fried rice chunks. 2. The method according to claim 1, wherein the amount of the pregelatinized starch is 1 to 10% by weight of the dry pregelatinized rice. 3. The method according to claim 1, wherein the raw material further comprises an edible fat or oil in an amount of 1 to 10% by weight of the dried pregelatinized rice. 4. Prior to the step (c), the rice dough is
The production method according to claim 1, further comprising a step of cooling the temperature to 5 ° C. or lower.