CN116723773A - Food material containing rice as main material and having excellent dispersibility and solubility - Google Patents
Food material containing rice as main material and having excellent dispersibility and solubility Download PDFInfo
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- CN116723773A CN116723773A CN202280010606.6A CN202280010606A CN116723773A CN 116723773 A CN116723773 A CN 116723773A CN 202280010606 A CN202280010606 A CN 202280010606A CN 116723773 A CN116723773 A CN 116723773A
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- rice flour
- granulated
- jelly
- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 156
- 235000009566 rice Nutrition 0.000 title claims abstract description 155
- 235000013305 food Nutrition 0.000 title claims abstract description 55
- 239000000463 material Substances 0.000 title description 6
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 154
- 235000013312 flour Nutrition 0.000 claims abstract description 131
- 108090000790 Enzymes Proteins 0.000 claims abstract description 33
- 102000004190 Enzymes Human genes 0.000 claims abstract description 33
- 230000003625 amylolytic effect Effects 0.000 claims abstract description 31
- 235000021395 porridge Nutrition 0.000 claims abstract description 31
- 235000015110 jellies Nutrition 0.000 claims abstract description 30
- 239000008274 jelly Substances 0.000 claims abstract description 30
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 238000005507 spraying Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 230000000704 physical effect Effects 0.000 claims description 27
- 239000002245 particle Substances 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000003349 gelling agent Substances 0.000 claims description 4
- 238000005453 pelletization Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 4
- 206010000496 acne Diseases 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 23
- 238000000034 method Methods 0.000 description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 208000019505 Deglutition disease Diseases 0.000 description 10
- 238000005469 granulation Methods 0.000 description 8
- 230000003179 granulation Effects 0.000 description 8
- 108090000637 alpha-Amylases Proteins 0.000 description 6
- 102000004139 alpha-Amylases Human genes 0.000 description 6
- 229940024171 alpha-amylase Drugs 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 229920002148 Gellan gum Polymers 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000010492 gellan gum Nutrition 0.000 description 4
- 239000000216 gellan gum Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 230000006835 compression Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 240000002582 Oryza sativa Indica Group Species 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 230000009747 swallowing Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002918 waste heat Substances 0.000 description 2
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 2
- 239000004925 Acrylic resin Substances 0.000 description 1
- 229920000178 Acrylic resin Polymers 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108010028688 Isoamylase Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present application provides a mixed porridge-like food which can not be formed into a lump (pimple powder) and a food raw material of jelly thereof. And (5) granulating rice flour. The rice flour may be granulated together with a gelatinizing agent and an amylolytic enzyme. A method of making a pelletized rice flour comprising: spraying the liquid dissolved with rice flour into a mixture of rice flour, gelatinizing agent and amylolytic enzyme. A food composition comprising granulated rice flour. A mixed porridge or jelly thereof is prepared by dispersing granulated rice flour in liquid.
Description
Technical Field
The present application relates to a food material containing rice as a main component, which is excellent in dispersibility and solubility.
Background
Mixed congee has high adhesiveness like congee, and is often supplied to people who have difficulty in chewing by dentures or the like, and is also used for people who have problems in chewing and swallowing in home care typified by medical institutions, elderly facilities, and the like (non-patent documents 1 and 2). Not only the elderly but also children sometimes use weaning foods, and a cook, caretaker, and parents who cook mixed porridge cook according to their degree.
As a method for cooking mixed porridge, rice is generally cooked, water is added thereto, and the mixture is added to a mixer to prepare the porridge. In addition, for the purpose of adapting to the degree of dysphagia, a gelling agent is added to the mixed porridge to an appropriate level, and the mixed porridge is subjected to a heating treatment and cooled to be made into a jelly-like shape. The amount of the gelling agent used in this case may vary depending on the level of swallowing disorder.
As described above, it is now necessary to perform a very labor-intensive cooking process for providing porridge to persons having problems such as chewing and swallowing.
As a method for cooking mixed porridge without such a process, it has been attempted to heat rice flour to make it alpha, and add a proper amount of hot water to make the mixed porridge, but it is unsafe because it becomes a lump (pimple powder) and is dangerous to clog the throat. Further, there is a problem that the burnt smell is increased by the step of converting into α, and the flavor of rice is impaired.
Prior art literature
Patent literature
Non-patent literature
Non-patent document 1: journal of nutrition Nol.68No.2 110-116 (2010)
Non-patent document 2: japanese society of catering management Vol.15No. 1-47 (2021)
Disclosure of Invention
Problems to be solved by the application
The purpose of the present application is to provide a food material capable of producing a mixed porridge-like food product and a jelly thereof which do not form lumps (lump powder).
Means for solving the problems
The present inventors have made intensive efforts, and as a result, have succeeded in improving the dispersibility into hot water or water and the solubility thereof by granulating fine rice flour, thereby completing the present application. The mixed porridge can be prepared by adding hot water and water to the granulated rice flour and stirring. In addition, if a gelatinizing agent and an amylolytic enzyme are added to rice flour and granulated, hot water and water may be added to prepare jelly-like food. The jelly-like food can satisfy the shown license standards I, II and III as foods for dysphagia people. The present application has been completed based on the above-described findings.
The gist of the present application is as follows.
(1) A rice flour is prepared by granulating.
(2) The rice flour according to (1), wherein the rice flour is granulated together with a gelatinizing agent and an amylolytic enzyme.
(3) The rice flour according to (1) or (2), wherein the particle size is 60 mesh (250 μm) or more.
(4) The rice flour as defined in any one of (1) to (3), wherein the particle size is 16 mesh (1.0 mm) or less.
(5) The rice flour according to (3) or (4), wherein the particle size is in the range of 16 to 60 mesh.
(6) The rice flour as recited in any one of (1) to (5), wherein,
the rice flour is obtained by subjecting rice to hydrolysis, drying, and pulverizing.
(7) A method for producing granulated rice flour, comprising:
spraying the liquid dissolved with rice flour into rice flour.
(8) A method for producing granulated rice flour, comprising:
spraying the liquid dissolved with rice flour into a mixture of rice flour, gelatinizing agent and amylolytic enzyme.
(9) A food composition comprising the rice flour according to any one of (1) to (6).
(10) The food composition according to (9), wherein the rice flour of any one of (1) to (6) is dispersed in a liquid to produce a mixed porridge or a jelly of the mixed porridge.
(11) The food composition according to (10), wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, and the jelly of the mixed porridge has the following physical properties,
(a-i) hardness of 2.5X10 3 ～1.0×10 4 N/m 2 Within the range of (2),
(a-ii) an adhesion of 4.0X10 2 J/m 3 Hereinafter, and
(a-iii) the cohesiveness is in the range of 0.2 to 0.6.
(12) The food composition according to (10), wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, and the jelly of the mixed porridge has the following physical properties,
(b-i) hardness of 1.0X10 3 ～1.5×10 4 N/m 2 Within the range of (2),
(b-ii) an adhesion of 1.0X10 3 J/m 3 Hereinafter, and
(b-iii) the cohesiveness is in the range of 0.2 to 0.9.
(13) The food composition according to (10), wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, and the jelly of the mixed porridge has the following physical properties,
(c-i) hardness of 3X 10 2 ～2×10 4 N/m 2 Within a range of (2), and
(c-ii) an adhesion of 1.5X10 3 J/m 3 The following is given.
(14) A mixed porridge or a jelly of a mixed porridge, which is obtained by dispersing the rice flour according to any one of (1) to (6) in a liquid.
(15) The jelly for mixed congee according to (14), wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, and has the following physical properties,
(a-i) hardness of 2.5X10 3 ～1.0×10 4 N/m 2 Within the range of (2),
(a-ii) an adhesion of 4.0X10 2 J/m 3 Hereinafter, and
(a-iii) the cohesiveness is in the range of 0.2 to 0.6.
(16) The jelly for mixed congee according to (14), wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, and has the following physical properties,
(b-i) hardness of 1.0X10 3 ～1.5×10 4 N/m 2 Within the range of (2),
(b-ii) an adhesion of 1.0X10 3 J/m 3 Hereinafter, and
(b-iii) the cohesiveness is in the range of 0.2 to 0.9.
(17) The jelly for mixed congee according to (14), wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, and has the following physical properties,
(c-i) hardness of 3X 10 2 ～2×10 4 N/m 2 Within a range of (2), and
(c-ii) an adhesion of 1.5X10 3 J/m 3 The following is given.
Effects of the application
By the application, mixed porridge can be manufactured from rice flour. In addition, according to the present application, a jelly for a mixed porridge can be produced from rice flour, a gelatinizing agent, and an amylolytic enzyme.
The present specification includes what is described in the specification and/or drawings of japanese patent application, japanese patent application laid-open No. 2021-102197, which are the basis of priority of the present application.
Drawings
Fig. 1 shows the results of the dispersibility test of the rice flour of example 3.
Detailed Description
Hereinafter, embodiments of the present application will be described in more detail.
The present application provides a granulated rice flour.
The rice flour is obtained by pulverizing raw rice of indica rice, oryza Glutinosa or their mixture and drying, and as raw rice, brown rice, bran removed rice, germ rice, polished rice (polished rice ), wash-free rice, quick-boiled rice, etc., preferably rice flour made of polished rice of indica rice can be exemplified. The raw rice is crushed by an air-flow type crushing device, a needle type crushing device, a copper-mashing type crushing device (masher), a millstone type crushing device, a roller type crushing device, etc., and dried, whereby rice flour can be produced.
The rice flour may be obtained by subjecting rice to hydrolysis, drying, and pulverizing.
By hydrolysis treatment, the alpha-1, 4-glycosidic bond of starch is cut off, starch is reduced in molecular weight and viscosity, and thus dispersibility in water is improved and roughness is improved. In addition, the modification of protein and oxidation of oil are not easy to occur, and the original flavor of rice can be maintained. Hydrolysis may be carried out by an acid or an enzyme, as described in Japanese patent No. 6099272, or may be carried out by a treatment of compression, mixing, kneading, heating and shearing. The rice is subjected to compression, mixing, kneading, heating and shearing, and then dried and pulverized, whereby a rice-hydrolyzed powder (hereinafter, also referred to as "hydrolyzed rice flour") can be obtained. The rice flour produced by this method has improved solubility in water and dispersibility because starch in the rice is formed into an alpha form, and a part of the starch is hydrolyzed to reduce the molecular weight (dextrinization). Further, since the enzyme reactivity (digestibility and assimilation) is improved, the digestion and absorption properties are excellent, and a food having a high nutritive value can be produced. When the suspension of hydrolyzed rice flour produced by the method described in the specification of japanese patent No. 6099272 was treated with α -amylase and the amount of maltose and maltotriose produced were quantified over time by HPLC analysis, it was confirmed that the maltose concentration increased by about 5.6 times and the maltotriose concentration increased by about 8.7 times at 120 minutes for the α -amylase treatment as compared with the commercially available fresh rice flour.
The molecular weight (weight average molecular weight) of the rice starch of the rice flour may be 20 to 550 tens of thousands, preferably 20 to 300 tens of thousands.
The average particle size of the rice flour is usually 30 to 80. Mu.m.
Granulated rice flour can be produced by spraying a liquid in which rice flour is dissolved into rice flour. For example, the rice flour can be granulated by granulating the rice flour by a flow coating granulation method using a flow coater or the like. The rice flour may be sprayed with a liquid obtained by dissolving the rice flour in hot water (80 ℃) at a concentration of 0.5 to 20 mass%.
The conditions of the spraying step in granulation may be: the number of spraying steps is 5-15, the spraying step time of 1 step is 1-10 min00sec, and the air suction quantity is preferably 5-80 m 3 Preferably 10 to 55m per minute 3 The suction temperature is 85-95 ℃, the exhaust temperature is 30-50 ℃, the spraying flow is preferably 1000-2000 ml/min, and more preferably 1450-1550 ml/min. In the waste heat process, it may be: the air intake quantity is 15-35 m 3 And/min, wherein the air suction temperature is 85-95 ℃, the air exhaust temperature is 30-50 ℃, the waste heat process time is 03-10 min00sec, the process times are 1-3, and the required time is 02-10 min00sec.
For example, by granulating rice flour having an average particle diameter of 50 to 60 μm, it is possible to granulate the rice flour to a particle diameter of 250 μm or more.
The grain size of the granulated rice flour may be 60 mesh (250 μm) or more, or 16 mesh (1.0 mm) or less, and preferably the grain size is in the range of 16 to 60 mesh. The bulk specific gravity of the granulated rice flour (which may or may not contain a gelatinizing agent and an amylolytic enzyme) having a particle size in the range of 16 to 60 mesh may be 0.25 to 0.40g/ml.
The granulated rice flour in the desired particle size range can be separated by sieving the granulated rice flour. The granulated rice flour may contain 40 mass% of particles having a particle size of 40 mesh (420 μm) or more.
The rice flour may be granulated by spraying a liquid in which the rice flour is dissolved into a mixture of the rice flour, a gelatinizing agent and an amylolytic enzyme. Examples of the gelling agent include gellan gum, xanthan gum, locust bean gum, carrageenan, agar, na alginate, k alginate, pectin, and the like. Examples of the amylolytic enzyme include α -amylase, β -amylase, α -glucosidase, and isoamylase. The rice flour may be mixed with 1 to 10g, preferably 5 to 8g, of a gelatinizing agent, and 0.1 to 1.0g, preferably 0.2 to 0.5g of an amylolytic enzyme, based on 200g of the rice flour.
By dispersing the granulated rice flour of the present application in a liquid, a blended porridge can be prepared. "Mixed porridge" refers to a fluid food obtained by boiling rice, adding water thereto, and pulverizing in a mixer, and generally has a hardness of 100-1000N/m 2 About 0.2 to about 0.9 in cohesiveness and 1000J/m in adhesiveness 3 The following physical properties, which show little change in temperature. The granulated rice flour may be dispersed in the liquid by any method such as stirring with a spoon or an eggbeater, or stirring with a mixer or an electric stirrer. In addition, if the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, the granulated product can be dispersed in a liquid to prepare a jelly for mixed porridge. Thus, the present application also provides a food composition comprising the granulated rice flour. The rice flour may be granulated together with a gelatinizing agent and an amylolytic enzyme. Using the food composition of the present application, a blended porridge or a jelly thereof can be produced.
As the liquid for dispersing the granulated rice flour, water (including hot water as well), milk, tea, soup, and the like can be exemplified.
The temperature of the liquid dispersing the granulated rice flour may be 40 to 100 ℃, preferably 80 to 100 ℃.
For the ratio of the granulated rice flour to the liquid, the liquid may be 40 to 200mL, preferably 150 to 180mL, relative to 40g of the granulated rice flour.
By dispersing the rice flour granulated together with the gelatinizing agent and the amylolytic enzyme in a liquid, it is possible to produce a food (jelly) satisfying any of the permitted standards I, II, and III shown as food for dysphagia patients.
In one embodiment (embodiment 1) of the present application, rice flour granulated together with a gelatinizing agent and an amylolytic enzyme is dispersed in a liquid, whereby a food (jelly) having the following physical properties can be produced.
(a-i) hardness of 2.5X10 3 ～1.0×10 4 N/m 2 Within the range of (2),
(a-ii) an adhesion of 4.0X10 2 J/m 3 Hereinafter, and
(a-iii) the cohesiveness is in the range of 0.2 to 0.6.
In another embodiment (embodiment 2) of the present application, rice flour granulated together with a gelatinizing agent and an amylolytic enzyme is dispersed in a liquid, whereby a food (jelly) having the following physical properties can be produced.
(b-i) hardness of 1.0X10 3 ～1.5×10 4 N/m 2 Within the range of (2),
(b-ii) an adhesion of 1.0X10 3 J/m 3 Hereinafter, and
(b-iii) the cohesiveness is in the range of 0.2 to 0.9.
In still another embodiment (embodiment 3) of the present application, a food (jelly) having the following physical properties can be produced by dispersing rice flour, which has been granulated together with a gelatinizing agent and an amylolytic enzyme, in a liquid.
(c-i) hardness of 3X 10 2 ～2×10 4 N/m 2 Within a range of (2), and
(c-ii) an adhesion of 1.5X10 3 J/m 3 The following is given.
In embodiments 1 to 3, the food (jelly) preferably exhibits the above-described physical properties at any temperature of 25 ℃ (normal temperature) to 50 ℃ (upper limit of the target temperature for eating), more preferably exhibits the above-described physical properties at temperatures of 25 ℃ (normal temperature) and 20 ℃ -50 ℃ (upper limit of the target temperature for eating), and may exhibit the above-described physical properties outside these temperatures and temperature ranges. The physical properties of embodiments 1 to 3 described above are satisfied under any conditions of normal temperature and temperature targeted for eating, respectively, for the shown permission criteria I, II, and III as food for dysphagia patients.
The present application also provides a mixed porridge or jelly thereof obtained by dispersing the granulated rice flour in a liquid. By dispersing the rice flour granulated together with the gelatinizing agent and the amylolytic enzyme in a liquid, a jelly of a mixed porridge can be prepared, which can have any of the physical properties of embodiments 1 to 3 described above. The liquid for dispersing the granulated rice flour is described above.
Examples
Hereinafter, the present application will be described in detail with reference to examples, but the present application is not limited to these examples.
Example 1 granulation of Rice flour
199.3kg of hydrolyzed rice flour (JU-800F, manufactured by TAKAI FOODS Co., ltd.) was fed through a 24Me sieve into a granulator flow coater (new flow coater NFLO-300SJC, FREUND CORPORATION. Flow layer granulation coating drying apparatus).
0.7kg of hydrolyzed rice flour was dissolved in 40L of hot water (80 ℃) to prepare a binder solution.
Granulation is carried out by a granulator. The running condition is that the flow speed is 1500ml/min and the air quantity is 20m 3 /min～45m 3 The temperature of suction is 85-90 ℃ per minute.
Example 2 granulation of a mixture of Rice flour, gellan gum and alpha-amylase
192kg of hydrolyzed rice flour (JU-800A, manufactured by TAKAI FOODS Co., ltd.), 7kg of gellan gum, and 0.3kg of alpha-amylase were passed through a 24Me sieve, and fed into a granulator flow coater.
0.7kg of hydrolyzed rice flour was dissolved in 40L of hot water (80 ℃) to prepare a binder solution.
Granulation is carried out by a granulator. The running condition is that the flow speed is 1500ml/min and the air quantity is 20m 3 /min～45m 3 The temperature of suction is 85-90 ℃ per minute.
Example 3 dispersibility test of rice flour
The method comprises the following steps:
the rice flour granulated by the method of example 1 was adjusted to each particle size (22 Me (710 μm), 30Me (500 μm), 42Me (355 μm), 50Me (300 μm), 60Me (250 μm), passing through 60Me (250 μm or less)) by sieving. * Me size and mesh (. Mu.m) are referred to JIS standard.
The dispersibility of rice flour of each particle size was confirmed by the following method.
(dispersibility confirmation method)
(1) 40g of rice flour granules of each particle size are measured in a 500ml glass beaker.
(2) 160ml of hot water (90 ℃ or higher) was added to (1).
(3) Stirring was performed with a spoon at about 3 revolutions per second while adding.
(4) Stirred as received for 30 seconds.
(5) Whether or not caking was present was confirmed.
In addition, the dispersibility was confirmed by the above method also for the hydrolyzed rice flour without granulation.
Results:
the results are shown in FIG. 1. In the non-granulated rice flour, the dispersibility was poor, and the rice flour became agglomerated and insoluble. It was found that the dispersibility was ensured by granulating and granulating the particles to have a particle size of 355 μm or more (42 Me).
EXAMPLE 4 preparation of Mixed porridge-like food (instant porridge)
The rice flour granulated by the method of example 1 was sieved, and particles between 16 and 60 mesh were recovered, and the rice flour was dispersed in hot water by the same method as the dispersibility confirmation method of example 3. As a result, a food having no caking, good dispersibility, no burnt smell, and rice flavor was obtained. The result of the dispersibility is shown in FIG. 1. In addition, the volume specific gravity of the granulated rice flour with the granularity between 16 and 60 meshes is 0.33g/ml.
Example 5 preparation, physical Properties and time-lapse changes of food (instant gruel) in the form of congee gel the rice flour mixture granulated by the method of example 2 was sieved, and particles of 16 to 60 mesh were recovered, and the rice flour was dispersed in hot water by the same method as the method for confirming dispersibility of example 3. As a result, a food having no caking, good dispersibility, no burnt smell, and rice flavor was obtained. The result of the dispersibility is shown in FIG. 1. In addition, the bulk specific gravity of the mixture of granulated rice flour, gellan gum and alpha-amylase having a particle size of between 16 and 60 mesh was 0.33g/ml.
In addition, the temperature of the added hot water is changed(85 ℃, 90 ℃, 95 ℃) hardness (stress: resistance when compression is performed at a constant speed) (N/m) was measured in the following manner (temperature: 20 ℃, 45 ℃) 2 ) Adhesion (J/m) 3 ) And cohesiveness. The conditions were measured by using a creep deformation gauge RE-3305S (electric, co., ltd.) according to the test method based on food approval for patients with dysphagia for special purposes, by using an acrylic resin plunger having a diameter of 20mm and a height of 8mm, and compressing the plunger at a constant speed of 10mm/S for 2 times with a clearance of 5 mm. Hardness, adhesion and cohesiveness were calculated from the obtained texture curves. The sample was kept in the incubator for 2 hours or more before the measurement, and physical properties were measured after the temperature was confirmed to be reached. The measurement was performed at 20.+ -. 2 ℃ and 45.+ -. 2 ℃. The physical property values were measured repeatedly 5 times to obtain an average value, and the physical property values in the obtained 2 temperature ranges were evaluated based on the standard of food permission for dysphagia persons of special-purpose foods.
The results are shown in Table 1. The food prepared at the dissolution temperature of 85 ℃ satisfies the shown permission criterion II as food for dysphagia persons, and the food prepared at the dissolution temperatures of 90 ℃ and 95 ℃ satisfies the shown permission criterion I as food for dysphagia persons. It is also possible to prepare a food product that meets the shown admission criterion III as a food product for dysphagia persons.
TABLE 1
The physical properties of the food prepared at a dissolution temperature of 90℃were measured with time (temperature: 20 ℃ C., 45 ℃ C.). The results are shown in tables 2 and 3. It is found that the physical properties of the food were less changed with time.
TABLE 2
TABLE 3
[ example 6 ]
Instead of hydrolyzed rice flour, rice flour (manufactured by Kagaku Kogyo Co., ltd., japonica rice flour, alpha home) which had been converted to alpha by heating was used, and the rice flour was pelletized by the same method as in example 1. The granulated rice flour was sieved to recover particles of 16 to 60 mesh, and a mixed porridge-state food was prepared in the same manner as in example 4. Further, a jelly-like food was prepared in the same manner as in example 5. The food in the state of mixed porridge and the food in the state of congee gel have no caking, have good dispersibility, and give out the taste of the fried rice cake.
All publications, patents, and patent applications cited in this specification are incorporated herein by reference.
Industrial applicability
According to the application, the dispersion and the solubility of the rice flour are improved, and the mixed porridge and the jelly thereof can be manufactured from the rice flour. These foods can be used as nursing foods and weaning foods.
Claims (17)
1. A rice flour is prepared by granulating.
2. A rice flour as claimed in claim 1 wherein the pelletization is carried out together with a gelling agent and an amylolytic enzyme.
3. A rice flour according to claim 1 or 2, wherein the particle size is above 60 mesh, i.e. above 250 μm.
4. A rice flour according to any one of claims 1 to 3, wherein the particle size is 16 mesh or less, i.e. 1.0mm or less.
5. A rice flour as claimed in claim 3 or 4 wherein the particle size is in the range 16 mesh to 60 mesh.
6. A rice flour as claimed in any one of claims 1 to 5 wherein,
the rice flour is obtained by subjecting rice to hydrolysis, drying, and pulverizing.
7. A method for producing granulated rice flour, comprising:
spraying the liquid dissolved with rice flour into rice flour.
8. A method for producing granulated rice flour, comprising:
spraying the liquid dissolved with rice flour into a mixture of rice flour, gelatinizing agent and amylolytic enzyme.
9. A food composition comprising the rice flour of any one of claims 1-6.
10. Food composition according to claim 9, wherein a mixed congee or a jelly of the mixed congee is produced by dispersing the rice flour according to any one of claims 1 to 6 in a liquid.
11. The food composition according to claim 10, wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, the jelly of the mixed porridge has the following physical properties,
(a-i) hardness of 2.5X10 3 N/m 2 ～1.0×10 4 N/m 2 Within the range of (2),
(a-ii) an adhesion of 4.0J/m 3 ×10 2 J/m 3 Hereinafter, and
(a-iii) the cohesiveness is in the range of 0.2 to 0.6.
12. The food composition according to claim 10, wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, the jelly of the mixed porridge has the following physical properties,
(b-i) hardness of 1.0X10 3 N/m 2 ～1.5×10 4 N/m 2 Within a range of (2)，
(b-ii) an adhesion of 1.0J/m 3 ×10 3 J/m 3 Hereinafter, and
(b-iii) the cohesiveness is in the range of 0.2 to 0.9.
13. The food composition according to claim 10, wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme, the jelly of the mixed porridge has the following physical properties,
(c-i) hardness of 3X 10 2 N/m 2 ～2×10 4 N/m 2 Within a range of (2), and
(c-ii) an adhesion of 1.5J/m 3 ×10 3 J/m 3 The following is given.
14. A mixed congee or jelly of a mixed congee, which is obtained by dispersing the rice flour according to any one of claims 1 to 6 in a liquid.
15. The jelly for mixed congee according to claim 14, wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme and has the following physical properties,
(a-i) hardness of 2.5X10 3 N/m 2 ～1.0×10 4 N/m 2 Within the range of (2),
(a-ii) an adhesion of 4.0J/m 3 ×10 2 J/m 3 Hereinafter, and
(a-iii) the cohesiveness is in the range of 0.2 to 0.6.
16. The jelly for mixed congee according to claim 14, wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme and has the following physical properties,
(b-i) hardness of 1.0X10 3 N/m 2 ～1.5×10 4 N/m 2 Within the range of (2),
(b-ii) an adhesion of 1.0J/m 3 ×10 3 J/m 3 Hereinafter, and
(b-iii) the cohesiveness is in the range of 0.2 to 0.9.
17. The jelly for mixed congee according to claim 14, wherein the rice flour is granulated together with the gelatinizing agent and the amylolytic enzyme and has the following physical properties,
(c-i) hardness of 3X 10 2 N/m 2 ～2×10 4 N/m 2 Within a range of (2), and
(c-ii) an adhesion of 1.5J/m 3 ×10 3 J/m 3 The following is given.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021102197 | 2021-06-21 | ||
| JP2021-102197 | 2021-06-21 | ||
| PCT/JP2022/024460 WO2022270450A1 (en) | 2021-06-21 | 2022-06-20 | Food material having excellent dispersion and solubility and having rice as main ingredient |
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| CN116723773A true CN116723773A (en) | 2023-09-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202280010606.6A Pending CN116723773A (en) | 2021-06-21 | 2022-06-20 | Food material containing rice as main material and having excellent dispersibility and solubility |
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| Country | Link |
|---|---|
| JP (1) | JPWO2022270450A1 (en) |
| KR (1) | KR20240024905A (en) |
| CN (1) | CN116723773A (en) |
| WO (1) | WO2022270450A1 (en) |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4585664A (en) * | 1984-04-16 | 1986-04-29 | Riviana Foods Inc. | Method for producing rice composition and product |
| JP4766315B2 (en) * | 2005-10-31 | 2011-09-07 | 株式会社サタケ | Granulated rice |
| JP2007228834A (en) * | 2006-02-28 | 2007-09-13 | Food Care:Kk | Quality improver for starchy food and method for preparing easy-to-swallow processed food |
| JP4896860B2 (en) * | 2007-12-03 | 2012-03-14 | 株式会社Ｊ−オイルミルズ | Process for producing processed rice |
| JP5341601B2 (en) * | 2008-04-22 | 2013-11-13 | 三栄源エフ・エフ・アイ株式会社 | Gelling agent for liquid food and method for producing gelled food |
| JP5235712B2 (en) * | 2009-02-18 | 2013-07-10 | 松谷化学工業株式会社 | Instant rice cake food |
| WO2013054461A1 (en) * | 2011-10-14 | 2013-04-18 | 株式会社Ｊ－オイルミルズ | Granular substance, food or beverage obtained using same, and process for producing granular substance |
| JP6168685B2 (en) * | 2012-04-10 | 2017-07-26 | 株式会社日清製粉グループ本社 | Rice flour composition for confectionery and method for producing confectionery |
| JP5493042B1 (en) * | 2013-07-10 | 2014-05-14 | たかい食品株式会社 | Rice-derived amino acid-containing saccharified composition and method for producing the same |
| JP6099275B2 (en) * | 2014-07-15 | 2017-03-22 | たかい食品株式会社 | Decomposition composition and method for producing the same |
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2022
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