The purpose of the Chen Mi treatment is to remove the odor and make it have a good taste. The processed Chenmi is suitable as a raw material for soft canned rice, rice cakes and rice starch products. If the rice is stored for a long time, it will degenerate, producing a stench and an unpleasant sour taste, and the rice will have a lower viscosity, lose luster and become harder, and the processed rice will spread. Rice, cakes and rice cakes processed with rice have poor flavor and are not popular. Chen rice taste is due to the oxidation of lipids to produce fatty acids, fatty acid decomposition, resulting in carbonyl compounds, which increase the content of valeraldehyde and hexanal. In addition, the reason why Chen Mi's viscosity is reduced and hardened is the hardening of rice cell membranes and tissues, which impedes the penetration of water, and affects starch amination and gelatinization. In order to change the flavor of Chen Mi, the inventor took notice of the fact that rice must be washed thoroughly with water, and bran and odor components adhering to the rice grains are washed away so that the rice grains are impregnated with water. If Chen Mi was washed with cold water (10 degrees Celsius) and warm water (40 degrees Celsius) after washing, it was found that the rice washed with warm water had a strong smell of wolfberry and Chen rice. Even though rice is washed with cold water, the effect is different depending on the cooking method. There are generally two kinds of rice cooking methods: one method is to put rice in cold water and heat cooking. The other method is to put rice in hot water and heat cooking. The comparison shows that when cooking in cold water, there is a smell of savory rice and Chen rice. The smell of odor and the composition of the rice odor are mainly related to lipolytic enzymes. Lipoxygenase is most likely to function within the range of 30-40 degrees Celsius, while cooking with cold water will slowly pass through this temperature band; while cooking with hot water, it will quickly pass through this temperature event and increase the temperature of rice. The enzyme loses its activity, so the processed rice has a good flavor. Rice's lipids are found in rice bran and adhere to the surface of rice. Under the action of oxygen and microorganisms, rice is easily decomposed into fatty acids. Chen Mi and Chen Yu contain many free fatty acids. Fatty acids are precursors of rice and savory tastes. If the washed rice water and the pH of the immersion water are acidic, the lipoxygenase is less likely to act. In addition, rice treated with hot water has a small amount of starch and the starch is not easily crushed. When the pH is alkaline, the starch is easily broken, the starch becomes a cake, and the processed rice is sticky. When the pH is acidic, the rice has gluten, is not easily broken, has stickiness, and has a good taste. The rice contains flavonoid pigments, yellow when alkaline, and colorless when acidic, which can increase the whiteness of rice. In addition, when the rice is alkaline, protein and fat will be decomposed with alkali, resulting in an unpleasant odor and affecting the flavor of rice. The method of the present invention is to instantly contact rice with hot water or water vapor of apparently neutral to weak acidity above 70 degrees Celsius. The first feature is that rice is immersed in hot water and steam at a temperature of 70 degrees Celsius or more for several seconds to deactivate the enzyme that produces odor and old rice. If you wash rice so that it absorbs enough water, you can shorten the heat treatment time. For example, by immersing rice in contact with hot water at 80 degrees Celsius for 3 seconds, the activity of the enzyme can be inhibited, and the generation of acrid smell and rice smell can be suppressed. After this instant heating, only the surface of the rice grain is treated, and the internal temperature of the rice grain is slightly increased. Therefore, the starch in the rice grain is almost not gelatinized, and can be used as a raw material for rice flour or glutinous rice flour. After the rice grain is treated, even if it is washed, impregnated The loss of water, starch, and taste components is also small and does not affect the flavor and taste of rice and rice cakes. Immediately after rapid heat treatment, it is immediately washed with water and immersed, and the odor components such as remaining rice bran, coloring material, and odor are further removed, and the enzyme is deactivated by heating, and the newly generated odor component can be removed. When processed rice with processed soft rice can be processed, the quality of the product can be improved. The second feature is to adjust the water quality of hot water or steam to weakly acidic (pH 2-7). The weak acid treatment can make the rice grains strong, increase the whiteness of rice grains, improve the taste, and obviously improve the quality of rice. The rice was placed in a hot water or steam with a temperature of 70 degrees Celsius or above and was exposed to neutrality and then heated. The water could then be further washed, impregnated, absorbed, and drained as needed to remove the odor and smell of rice and improve rice quality. quality. Using this processed rice as a raw material, melamine-based foods such as soft canned foods, convenience foods, rice, cakes, and rice flour can be processed. Rice suitable for the present invention has glutinous rice and glutinous rice. Fine rice, germ rice, brown rice can be used. When the hot water or steam is adjusted to be neutral to slightly acidic, organic acids and organic acid salts may be used, which may contain small amounts of salt and polyphosphate. Since alkali metals and iron ions such as calcium and magnesium can bind to calcium magnesium phytate in rice, affecting starch acidification and reducing taste and color, soft water with low metal ion content should be used as much as possible. The hot water or steam is adjusted with organic acid-containing water. The organic acids used include citric acid, tartaric acid, and acetic acid. Organic acids were added and the pH of the hot water or steam was adjusted to 2-7. The addition of acid also prevents the dissolution of starch and prevents coloration. If the temperature of hot water or water vapor is less than 70 degrees Celsius, the smell of fish cannot be prevented. Can be used for hot water immersion or watering at 70-100 degrees Celsius. If the temperature is high, the process time should be shortened. With a temperature of 70 degrees Celsius, the effect is good, but it takes a few seconds, and with a temperature of 80 degrees Celsius, it takes only 3 seconds. The temperature range of water vapor is 70-120 degrees Celsius. It can be treated with high-pressure steam at 120 degrees Celsius for 1-2 seconds. It is suitable for continuous and large-scale treatment. The processing time varies depending on the temperature and can be appropriately changed according to the hot water or steam temperature. In short, the rice grains are uniformly heated by the heat treatment, and no heat is wasted. After the above-mentioned treatment, Chen Mi did not produce any smell after handling it anyway. If necessary, the treated rice can be washed with water, impregnated with water, drained, dried, and then processed into soft canned foods, rice snacks, and processing starch.
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