KOGA SHUICHI,古賀 秀一,WAKABAYASHI TAKASHI,若林 敬士,AMANO HIROFUMI,天野 裕文
申请号：
JP2015152431
公开号：
JP2017029065A
申请日:
2015.07.31
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide quick return instant rice restorable within 5 min with hot water and within 20 min with cold water, and also, whose taste, texture and appearance are equal to those of normal rice, and a method for producing the same.SOLUTION: Provided is a method for producing quick return instant rice comprising: a pressure digestion step S1 where non-dipped raw material rice is subjected to pressure digestion treatment to form a pregelatinized layer； a rice cooking step S2 where the rice grains subjected to the pressure digestion are rice-cooked with rice cooking water added with at least one kind of amylase and protease, and the rice grains are perfectly pregelatinized； a swelling step S3 where the rice grains after the rice cooking step are immersed into hot water of 60 to 70°C, and are swelled in such a manner that the water content in the rice grains reaches 70 to 80%； the primary drying step S4 where the swelled rice grains are dried at a relatively high temperature of 115 to 130°C for 20 to 30 min, and the water content is controlled to 20 to 25%； and the secondary drying step S5 where the rice grains after the primary drying step are dried at a relatively low temperature of 60 to 90°C for 50 to 60 min to control the water content to 10% or lower.SELECTED DRAWING: Figure 1【課題】熱湯で５分以内、冷水で２０分以内に復元でき、かつ、食味、食感及び外観が普通の「ご飯」と同等程度の早戻りインスタントライス及びその製造方法を提供する。【解決手段】無浸漬の原料米に対し加圧蒸煮処理を行い、米粒表面にアルファ化層を形成する加圧蒸煮工程Ｓ１と、該加圧蒸煮した米粒を、少なくともアミラーゼ及びプロテアーゼのうちの１種の酵素を添加した炊飯水で炊飯し、該米粒を完全にアルファ化する炊飯工程Ｓ２と、該炊飯工程後の米粒を６０～７０℃の温水中に浸漬し、該米粒の含水率が７０～８０％となるよう膨潤化する膨潤化工程Ｓ３と、前記膨潤化した米粒を１１５～１３０℃の比較的高温下で２０～３０分間乾燥してその含水率を２０～２５％とする一次乾燥工程Ｓ４と、前記一次乾燥工程後の米粒を６０～９０℃の比較的低温下で５０～６０分間乾燥して含水率１０％以下とする二次乾燥工程Ｓ５と、を順次設ける。【選択図】図１
