Manufacturing method of instant rice, instant rice obtained by the manufacturing method of instant rice, and device used in the manufacturing method of instant rice

Patent metadata

Field	Value
Publication number	US-9693575-B2
Application number	US-201414765337-A
Country	US
Kind code	B2
Filing date	Jan 10, 2014
Priority date	Feb 6, 2013
Publication date	Jul 4, 2017
Grant date	Jul 4, 2017

Abstract

The present invention aims to provide a manufacturing method of instant rice which may be restored to edible rice simply by adding hot water. The method includes a first pressurized-steaming step for steaming raw material rice under pressure while the raw material rice is being agitated, and forming a gelatinized layer on a surface of the raw material rice, a hydration step for hydrating the raw material rice having the gelatinized layer formed on the surface, a tempering step for making moisture content of the hydrated raw material rice uniform, a second pressurized-steaming step for steaming the hydrated raw material rice under pressure while the raw material rice is being agitated, and gelatinizing the raw material rice to a center, a dehydration step for dehydrating the raw material rice that is gelatinized to the center, and an expansion step for expanding the dehydrated raw material rice.

First claim

What is claimed is:

1. A manufacturing method of instant rice, the method comprising:
a first pressurized-steaming step for steaming raw material rice under pressure while the raw material rice is being agitated, and forming a gelatinized layer on a surface of the raw material rice;
a hydration step for hydrating the raw material rice having the gelatinized layer formed on the surface;
a tempering step for making moisture content of the hydrated raw material rice uniform;
a second pressurized-steaming step for steaming the hydrated raw material rice under pressure while the raw material rice is being agitated, and gelatinizing the raw material rice to a center;
a dehydration step for dehydrating the raw material rice that is gelatinized to the center; and
an expansion step for expanding the dehydrated raw material rice,
wherein the first pressurized-steaming step, the hydration step, the tempering step, the second pressurized-steaming step, and the dehydration step are performed inside a drum while the raw material rice is being agitated,
the method being performed using a device including
the drum, which is provided with a raw material hatch at a peripheral surface, and that is arranged in a manner capable of rotating around a horizontal axis,
agitation means arranged inside the drum, the agitation means being for agitating, according to rotation of the drum, the raw material rice put into the drum from the raw material hatch,
steam supply means for supplying steam into the drum,
pressure adjustment means, including a valve for communicating inside of the drum with outside air, for enabling inside of the drum to be pressurized by steam supplied by the steam supply means, by closing the valve when the raw material rice is to be steamed under pressure,
hydration means that is arranged inside the drum, the hydration means being for hydrating the raw material rice inside the drum, and
dehydration means for dehydrating the raw material rice by reducing a pressure inside the drum.

2. The manufacturing method of instant rice according to claim 1 ,
wherein, in the hydration step, the raw material rice is hydrated while being agitated, and
wherein, in the tempering step, the moisture content of the raw material rice is made uniform while the raw material rice is being agitated.

3. The manufacturing method of instant rice according to claim 1 , the method further comprising:
a milling step for milling the dehydrated raw material rice; and
a flaking step for flaking the milled raw material rice,
wherein, in the expansion step, the flaked raw material rice is dehydrated and expanded at a temperature of 200 to 250° C. so as to make the moisture content of the raw material rice 6 to 8%.

4. Instant rice, wherein the instant rice is obtained by the according to claim 1 .

5. A manufacturing method of instant rice, the method comprising:
a first pressurized-steaming step for steaming raw material rice under pressure while the raw material rice is being agitated, and forming a gelatinized layer on a surface of the raw material rice;
a hydration step for hydrating the raw material rice having the gelatinized layer formed on the surface;
a tempering step for making moisture content of the hydrated raw material rice uniform;
a second pressurized-steaming step for steaming the hydrated raw material rice under pressure while the raw material rice is being agitated, and gelatinizing the raw material rice to a center;
a dehydration step for dehydrating the raw material rice that is gelatinized to the center; and
an expansion step for expanding the dehydrated raw material rice
wherein the first pressurized-steaming step, the hydration step, the tempering step, the second pressurized-steaming step, and the dehydration step are performed inside a drum while the raw material rice is being agitated,
the method being performed using a device including
the drum, which is provided with a raw material hatch at a peripheral surface, and that is arranged in a manner capable of rotating around a horizontal axis,
agitation means arranged inside the drum, the agitation means being for agitating, according to rotation of the drum, the raw material rice put into the drum from the raw material hatch,
steam supply means for supplying steam into the drum,
pressure adjustment means, including a valve for communicating inside of the drum with outside air, for enabling inside of the drum to be pressurized by steam supplied by the steam supply means, by closing the valve when the raw material rice is to be steamed under pressure,
hydration means that is arranged inside the drum, the hydration means being for hydrating the raw material rice inside the drum, and
dehydration means for dehydrating the raw material rice by reducing a pressure inside the drum,

wherein, in the first pressurized-steaming step, the raw material rice is steamed under pressure for two to five minutes in a pressurized state of 0.05 to 0.2 MPa,
wherein, in the hydration step, the raw material rice is hydrated so that the moisture content of the raw material rice is 25 to 35%,
wherein, in the tempering step, tempering of the raw material rice is performed for 20 to 30 minutes in an atmosphere of 50 to 80° C.,
wherein, in the second pressurized-steaming step, the raw material rice is steamed under pressure for five to ten minutes in a pressurized state of 0.1 to 0.2 MPa, and
wherein, in the dehydration step, the raw material rice is dehydrated for 120 to 240 minutes in a reduced pressure state of −0.08 to −0.09 MPa so as to make the moisture content of the raw material rice 20 to 22%.

6. Instant rice produced by the method of claim 5 .

Assignees

• Satake Eng Co Ltd

Inventors

• Fukumori Takeshi
• Matsushima Hideaki
• Wakabayashi Keishi

Classifications

• A47J27/026

  with conduits through the vessel for circulating heating gases · CPC title

• A23L7/196 Primary

  Products in which the original granular shape is maintained, e.g. parboiled rice · CPC title

• A47J36/34

  Supports for cooking-vessels · CPC title

• A47J37/042

  with food supports arranged on wheels or spiders rotating about a horizontal axis · CPC title

• A47J27/086

  with built-in heating means (adaptations of automatic switches for the heating means A47J27/62) · CPC title