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：
JP2016211505
公开号：
JP2018046805A
申请日:
2016.10.28
申请国别(地区):
JP
年份:
2018
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a manufacturing method of puffed dried rice good in stability, completeness of rice granules and texture, and the puffed dried rice.SOLUTION: The manufacturing method of puffed dried rice includes following steps. Primary drying of streamed rice is conducted until moisture content reaches 25 to 40 wt.%. By stirring rice after the primary drying and one kind of liquid modifier, the liquid modifier is coated on a surface of the rice. Second drying of rice on which the liquid modifier is applied is conducted until moisture content reaches 3 to 12 wt.%. By puffing the rice after the second drying with a hot wind, puffed dried rice with moisture content of 0.9 to 2.9 wt.% is obtained after cooling. 2.5 to 20 mL of the liquid modifier is added to the rice after the 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. When the emulsifier is fatty acid glyceride, the liquid modifier may not contain the edible oil.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の製造方法、および、膨化乾燥米飯を提供する。【解決手段】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。乳化剤が脂肪酸グリセリドである場合、液体改質剤は食用油を含まなくてもよい。【選択図】 図1
