The rice in the self-heating rice machine is actually "fake rice"! What is this "rice" made of?

Self-heating rice is a blessing for lazy people. You don't need to cook with a fire, wash pots and dishes, and you can choose your favorite flavor. The key is to save time. You only need to add water according to the instructions and wait for 15 minutes before you can eat.

However, the rice in this self-heating rice tastes weird, and many people say it is "fake rice". What's going on? In this article, we will reveal the true face of the rice in the self-heating rice, and finally organize 6 suggestions for eating self-heating rice.

1. Is the rice used in self-heating rice “rice”?

Anyone who has eaten self-heating rice may have thought about this question: Why does the rice in this self-heating rice only take more than ten minutes to cook, when it takes about half an hour to cook the rice at home? Is it "fake rice"?

There are indeed some differences between the rice in self-heating rice and natural rice, and this difference can be easily found in appearance. Because the germ of natural rice falls off, there will be a gap at one end; while the rice in self-heating rice is regular in shape and has no gap. In fact, the rice in self-heating rice may not be natural rice. At present, the "rice" in self-heating rice generally includes two types, one is α-instant rice made from natural rice, and the other is recombinant rice.

(1) α-Instant Rice: This can be understood as "real rice". α-Instant Rice made from natural rice refers to a type of instant rice that is made by rapidly dehydrating and drying freshly cooked rice. It has a low water content (<10%) and can be stored for more than 2 years at room temperature. When consumed, it only needs to be simmered in boiling water for a few minutes. [1]

During the heating process, the starch molecular structure of the rice changes from the "β state" that is not easy to absorb water to the "α state" that is easy to absorb water. After the rice is α-edified, it can be dispersed and dehydrated to keep the α state and be able to absorb water to recover. The taste of this self-heating rice is very similar to the rice we usually eat, with the fragrance of rice and easier to digest.

(2) Recombinant rice: Most of the rice in the self-heating rice on the market is recombinant rice, which is a kind of artificial rice, which is what everyone thinks is "fake rice". The raw materials of recombinant rice contain rice ingredients, which are mainly processed from broken rice, rice flour or other starch-based raw materials. During the processing, the raw materials will go through heating, shearing, extrusion and other processes, and finally made into the shape of rice. It is not only convenient to store, but also shortens the "cooking" time.

However, this series of processing also causes the taste of recombinant rice to change. This is because during the processing, the structure of the starch, protein, fat, etc. in the raw materials changes, resulting in significant changes in the physical and chemical properties of the recombinant rice, such as the water absorption index, gelatinization degree, and water-soluble carbohydrates. This in turn affects the quality and taste of the recombinant rice, which may make it taste less chewy. [2]

In order to improve the taste and quality of recombinant rice, some recombinant rice also adds konjac flour, corn starch, soybean flour and other grain flours, as well as food additives such as moisture retainers and emulsifiers. This makes the taste of some recombinant rice better, more chewy and delicate, and more sticky and elastic than natural rice.

2. What is the nutritional value of reconstituted rice?

Although recombinant rice is not real rice, it is made from rice as raw material. Nutritionally, recombinant rice is rich in carbohydrates like rice, but vitamin B, minerals, dietary fiber and other nutrients will be lost, so the content of these nutrients is naturally not as good as rice.

However, recombinant rice technology is developing rapidly, and many types of recombinant rice have been developed, such as coarse grain recombinant rice, nutritionally fortified recombinant rice, functional recombinant rice, etc. [3]

(1) Recombinant rice from whole grains: Recombinant corn rice, recombinant potato rice, etc. They have a rough texture and are high in dietary fiber, which helps prevent chronic diseases.

(2) Nutritionally fortified recombinant rice: Some recombinant rice is fortified with taurine, lactoferrin, vitamin A, vitamin C, vitamin D, B vitamins, potassium, calcium, magnesium, iron, zinc, selenium and other nutrients. [4] If konjac flour is added, the dietary fiber content can also be increased. This type of recombinant rice can increase the body's nutrient intake.

(3) Functional recombinant rice: The representative product of this category is low GI recombinant rice, such as recombinant rice made from corn flour supplemented with highland barley, quinoa, chickpeas, red kidney beans, etc., which can prevent drastic fluctuations in blood sugar after consumption.

However, we don't need to worry about the nutrition of reconstituted rice. After all, its main function is to provide us with carbohydrates and energy and promote satiety, which is also the purpose of eating natural rice. If you don't eat self-heating rice every day, you don't have to worry too much.

4. 6 tips for eating self-heating rice

Self-heating rice is very convenient to eat, saving many busy office workers. But if you eat it frequently, you still need to consider convenience, health and safety. Here are 6 suggestions for you to refer to!

(1) Control the frequency of eating: I have to emphasize that you should try not to eat it all the time. After all, the nutrients in the self-heating rice are lost a lot, which is not as good as fresh food. Eating it for a long time may increase the risk of malnutrition.

(2) Pairing with other foods: There are few varieties of self-heating rice, and the variety of food is limited. When eating, it is best to prepare some fresh fruits and vegetables and protein foods, such as cherry tomatoes, fruit cucumbers, lettuce leaves, as well as milk, boiled eggs, chicken breast, braised beef, dried tofu and other foods. In this way, you can ensure balanced nutrition, and you can also supplement dietary nutritional supplements appropriately.

(3) Purchase through formal channels: Choose big brands for greater safety and hygiene assurance. Also pay attention to the production date, shelf life, and storage conditions.

(4) Check the outer packaging: Check whether the packaging box is damaged. If it is damaged, do not use it to avoid explosion or leakage during heating and burns.

(5) Look at the nutritional label: choosing foods with relatively low calorie and sodium content is more conducive to weight control.

(6) Pay attention to safety: During the heating process, the vents on the top of the packaging box must remain unobstructed and must not be blocked; the heating pack cannot be used to add hot water and cannot be reused, and burns must be prevented; in addition, if the heating pack leaks powder, do not use it; during the heating process, do not place it on a non-heat-resistant glass or plastic table to prevent danger.

Summarize:

The rice in self-heating rice is mainly recombinant rice, which is convenient to eat and saves time. However, if you want to eat nutritiously and healthily, you still have to cook more often when you are not busy!

References:

[1] Li Jin, Li Biansheng. Research on the processing technology and product quality of α-instant rice[J]. Food Industry Science and Technology, 2008, (11): 305-308.

[2] Guo Yali, Cheng Ke, Wang Hui, et al. Research progress of recombinant rice[J]. Grain and Feed Industry, 2018, (9): 1-4. DOI: 10.7633/j.issn.1003-6202.2018.09.001.

[3] Jiao Aiquan, Liu Qingyue, Yang Yueyue, et al. Research progress on edible quality of extruded reconstituted rice [J/OL]. Journal of the Chinese Cereals and Oils Association, 1-14 [2024-02-01]. https://doi.org/10.20048/j.cnki.issn.1003-0174.000708.

[4] Gan Zhicong, Zhang Xinxia, ​​Zhang Congnan, Xu Zhicun, Xue Wei, Huang Yangbin, Wang Junren, Wang Li. Research progress on the application of food additives in recombinant rice[J]. Chinese Journal of Food Additives, 2022, 33(12): 56-61. DOI: 10.19804/j.issn1006-2513.2022.12.008.

The article is produced by Science Popularization China-Creation Cultivation Program. Please indicate the source when reprinting.

Author: Xue Qingxin, member of Chinese Nutrition Society, registered dietitian, health manager, public nutritionist

Reviewer: Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center