FOOD INDUSTRY RESEARCH & DEVELOPMENT INST;財団法人食品工業發展研究所
发明人:
CHANG CHIN-HUNG,張 欽宏,HUANG BAO HUNG,▲黄▼ 寶鴻,CHUNG WEI HSIEN,鍾 委▲憲▼,SHIAO DONG-SHENG,蕭 東昇,TANG HSIAO YUN,湯 曉▲いん▼,TZENG LIN SHYANG,▲曾▼ 琳祥
申请号：
JP2018119760
公开号：
JP2018148929A
申请日:
2018.06.25
申请国别(地区):
JP
年份:
2018
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide puffed dried rice good in stability and good in integrity of rice granule and texture.SOLUTION: Puffed rice has a bulk density of 0.2 to 0.6 g/mL and porosity of 45 to 90%. A manufacturing method of puffed dried rice includes following steps. A primary drying is conducted on cooked rice by moisture content of 25 to 40 wt.%. By mixing rice after the primary drying and a kind of liquid modifier, the liquid modifier is coated on a surface of the rice. A secondary drying is conducted on the rice on which the liquid modifier is coated by moisture content of 3 to 12 wt.%. By swelling the rice after the secondary drying with hot wind and cooling, swollen dried rice with moisture content of 0.9 to 2.9 wt.% is obtained. The liquid modifier of 2.5 to 20 mL is added to rice after primary drying. The liquid modifier consists of 0.5 to 5 g of polysaccharide, 0.5 to 10 g of an emulsifier, 1 to 5 g of edible oil and the balance water in 100 mL.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】復元性がよく、米顆粒の完全性および食感のよい膨化乾燥米飯を提供する。【解決手段】膨化米飯は、０．２～０．６ｇ／ｍＬの嵩密度と、４５～９０％の空隙率とを有する。膨化乾燥米飯の製造方法は以下のステップを含む。炊き上げた米飯を水分含量２５～４０ｗｔ％に至るまで一次乾燥を行う。一次乾燥後の米飯と一種の液体改質剤とをかき混ぜることによって、米飯の表面に液体改質剤が塗布される。液体改質剤が塗布されている米飯を水分含量３～１２ｗｔ％に至るまで二次乾燥を行う。二次乾燥後の米飯を熱風により膨化し、冷却後に水分含量０．９～２．９ｗｔ％の膨化乾燥米飯が得られる。一次乾燥後の米飯に対し、２．５～２０ｍＬの液体改質剤を加える。その液体改質剤は、１００ｍＬ中に、０．５～５ｇの多糖、０．５～１０ｇの乳化剤、１～５ｇの食用油および残量の水からなる。【選択図】 図１
