JPS6137068A - Production of expanded artificial rice capable of adjusting expansion degree - Google Patents

Abstract

PURPOSE:To obtain the titled artificial rice capable of adjusting the expansion degree and solidification degree to a desired sense of eating, by adjusting the amount of water, etc., adding the water to a starchy grain, adjusting the expansion degree of the resultant expanded artificial rice, sprinkling the expanded rice with water, etc., and drying and solidifying the expanded rice. CONSTITUTION:Water or various aqueous solutions, e.g. water-soluble vitamin solution, are added to starchy grains, e.g. rice, and the resultant mixture is then fed to an extruder, and the amount of the water, etc. is adjusted to carry out the shearing, mixing, compressing, heating and expanding, and the expansion degree of the resultant expanded artificial rice is adjusted. The resultant expanded artificial rice is then sprinkled with water or various aqueous solutions, dried and solidified to afford the aimed expanded artificial rice.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing puffed artificial rice whose degree of puffing can be adjusted.

Traditional artificial rice, lees FA grains or grain powder are passed through a roll with many rice grain-shaped holes on the surface or macaroni-shaped using a macaroni making machine. It is produced by extruding the molded material through small holes and cutting it into rice grain-sized pieces, or by extruding the above-mentioned raw material into gelatinization and extruding it through small holes and cutting it into rice-grain-sized pieces.

Therefore, conventional artificial rice obtained by this method can only be used as a substitute for rice in times of rice shortage, and is completely unsuitable for today's diversified diet. It's something that doesn't exist.

The present invention is essentially different from conventional artificial rice, and exhibits an appropriate degree of puffiness and chewy texture depending on the use, Therefore, the object of the present invention is to provide a method for producing puffed artificial rice that can be prepared into a wide variety of forms, from light snacks to porridge-like and sticky rice-like forms suitable for infant food and sick people's food.

In the present invention, starchy grains are fed to an extruder and subjected to the actions of shearing, mixing, compression, heating and swelling to produce puffed artificial rice in the form of rice grains. During production, starchy grains are
Adjust the swelling degree of the obtained puffed artificial rice by adding various aqueous solutions and adjusting the addition (■) to 1M, and then drying and solidifying the obtained puffed artificial rice by sprinkling water or various aqueous solutions. It is in.

Examples of starchy grains used as raw materials in the present invention include rice, barley, wheat, pigeon oats, corn, etc.
These can be used alone or in a mixture of two or more in the form of grains, flour, or crushed products (for example, crushed rice).

In the present invention, water or an aqueous solution in which nutrients such as water-soluble vitamins and calcium salts are dissolved or dispersed is added to the above-mentioned starchy grains, and the grains are sheared, mixed, compressed, heated, and expanded by supplying the mixture to an extruder. The starch is gelatinized and puffed by the following actions, but in this case, the degree of puffing of the grains is suppressed depending on the amount of water or the above-mentioned aqueous solution added.

That is, by adjusting the amount of water or aqueous solution added, it is possible to adjust the degree of puffing of the obtained puffed grains to a level of 1, so that puffed grains with different textures depending on the purpose can be obtained.

The extruder used here is used to shear, mix, and
It is a device that can perform compression, heating, swelling, and other actions instantly in one unit, and has recently been applied to food molding. In other words, this extruder consists of a feeder, a barrel, a screw, a die, a barrel heating device, and a water cooling jacket. The raw material to be processed is supplied to the tip of the barrel via the feeder, and mechanical processes such as shearing, compression, and kneading are carried out in between. It is subjected to action and heating, extruded through a die, and expanded.

Therefore, by using a die with a rice grain-shaped tip, expanded starchy grains in the shape of rice grains can be obtained.

In the present invention, a product is obtained by spraying water or an aqueous solution containing nutrients such as water-soluble vitamins on the puffed starchy grains obtained as described above and controlling the degree of puffing, followed by drying and solidification.

At this time, the degree of solidification of the resulting product can be adjusted depending on the amount of water or the aqueous solution sprayed, so it is recommended to control the amount of water or the aqueous solution so that the degree of solidification exhibits a texture suitable for the intended use of the product. .

As mentioned above, according to the present invention, it is possible to produce puffed artificial rice with the degree of puffing and solidification adjusted so as to exhibit a desired texture. It becomes possible to produce a new form of artificial rice that can be used for a wide range of purposes, including so-called strong rice (Konemeshi).

Examples are shown below.

200cc of mixture of 850g of Miryubetsu finely ground rice and 150g of pigeon wheat
The mixture to which water had been added was supplied to an extruder and processed to obtain 890 g of puffed artificial rice in the shape of rice grains. Add 0.025 g of vitamin B to the obtained puffed artificial rice at 300 c.
After sprinkling the aqueous solution dissolved in water in step c, 860 g of puffed artificial rice was dried and solidified until the moisture content was 10% or less.

When this artificial rice was added with the amount of water used for regular porridge and steamed for about 6 minutes, a soft porridge-like product was obtained, and the texture was similar to that of rice porridge.

Claims (2)

[Claims] (1) When supplying starchy grains to an extruder and subjecting them to the actions of shearing, mixing, compression, heating, and swelling to produce puffed artificial rice in the form of rice grains, water or various aqueous solutions are added to the starchy grains. , and by adjusting the amount added thereof, the degree of swelling of the obtained puffed artificial rice is adjusted, and then water or various aqueous solutions are sprinkled on the obtained puffed artificial rice to dry and solidify it. manufacturing method. (2) The manufacturing method according to claim (1), wherein the aqueous solution is an aqueous solution of water-soluble vitamins or an aqueous solution of calcium salt.