JP2000032933A - Production og rice grain or rice flour having fermentative flavor and food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a rice grain having a fermentative flavor, suitable for seasoning use, capable of producing bread having excellent mildew resistance, shelf stability and texture by making rice grain such as polished rice, or the like, absorb water, drying the rice at a temperature not to pregelatinize the starch of the rice and grinding the rice. SOLUTION: Water is absorbed into rice grain such as polished rice, unpolished rice, crushed rice, or the like, which is dried at a temperature not to pregelatinize the starch of the rice to provide a rice grain with high water absorption. The rice grain having high absorption is mixed with a fermented solution such as a fermented solution of lactic acid, an alcohol fermented solution of yeast, an acetic acid fermented solution or a liquid containing these fermented solutions so that the fermented solution is absorbed into the rice grain. The rice grain into which the fermented solution is absorbed is dried at a temperature not to pregelatinize the rice grain or further ground to give rice grain or rice flour having a fermentative flavor. Preferably, 10-20% of the rice grain is used to produce bread having excellent mildew resistance, shelf stability and texture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing rice grains or rice flour to which a good flavor or acidity is added by adding a fermentation bacterium solution such as lactic acid bacteria, yeast, acetic acid bacteria and the like, and prevention using the product. It relates to bread with good moldability and preservability and good texture.

[0002]

2. Description of the Related Art With the westernization of Japanese dietary habits, rice consumption is decreasing year by year. According to the Ministry of Health and Welfare's National Nutrition Survey, food intake per person per day was 167.
It has been found that the weight has been reduced by about 50 g compared to 9 g and 10 years ago in 1985. As a result, surplus rice is increasing, and there is a movement to process and effectively use this rice.

[0003] As a processing technique of raw rice, lactic acid fermentation is carried out in brewing of awamori shochu for a long time when rice is immersed in water, and as a result, subsequent steaming becomes easy and the utilization rate of raw starch is improved. Is planned.

[0004]

[0007] Rice has long been familiar to Japanese people. However, its use is limited and its application range is narrow. Rice flour is divided into several types, such as Kamishin flour and Domyoji flour, which have been used for a long time. They are a limited field, such as dumplings and Japanese confectionery skins. In addition, rice snacks and rice-based ice cream are only sold slightly. The aim is to add some added value to rice and expand its range of use.

[0005]

Means for Solving the Problems The application range of rice is narrow because it is not used as a seasoning. For example, flour and corn flour are used not only for processed foods but also for cooking and are widely used. Therefore, in order to add the role of a seasoning to rice, first, the water absorption of rice grains was increased, a fermentation liquid was adsorbed on the rice grains, and a fermented flavor was added. As a result, a good product was obtained. In addition, it was found that this rice was floured, mixed with bread and fermented, and had good mold-preventing properties and good preservability and good texture.

[0006] The rice used in the fermented flavor rice may be not only rice grains such as brown rice and polished rice, but also crushed rice and scrap rice. In addition, foreign rice, such as indica rice, can be easily used by removing the smell peculiar to foreign rice and adding a fermented flavor.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The water content of threshed brown rice and milled rice is about
At 13%, the grains are in a hard state and it is not easy to add flavor to the rice grains. In addition, the water content of rice grain is limited to 30% in total, even if the water is immersed for more than 30 minutes, together with the water content of the rice. Therefore, the rice grains will not
Only 30% and 13% can be absorbed. Therefore,
By adding an operation to increase the water absorption of rice grains to give them strong flavor, it is possible to absorb a large amount of fermented flavor liquid, and to produce rice grains with strong flavors and crushed flavored rice grains Was completed.

When water is added, rice grains absorb water and swell.
When the swollen rice grains are dried, the rice grains are dried while maintaining the swollen shape. That is, it was found that the structure of the rice grains became coarse and voids were generated in the texture of the rice grains, so that the liquid was easily absorbed and the amount of absorption increased. And it was recognized that the greater the degree of swelling, that is, the greater the amount of water absorption, the greater the drying after water absorption, and the higher the water absorption of rice grains with reduced water content. In addition, good drying has the advantage that the absorption of the subsequent fermentation liquor is necessarily increased due to the low water content.

In the operation of swelling by adding water to rice grains before drying, it is not possible to uniformly absorb and swell with a small amount of water. Rice grains have about 13% moisture, so to swell sufficiently, add 100ml of water (20%
Is desirable.

[0010]

EXAMPLES Examples are described below, but the contents described are merely examples, and do not limit the contents of patents.

Embodiment 1 FIG. Preparation method of lactic acid fermented flavor rice grain and rice flour 17.5 kg of crushed rice (water content: about 13%) was washed with water, immersed in water for 30 minutes, and sieved to remove water. Then, hot air of 55-70 ° C is blown up from below, and the rice grains are dried while flowing,
16.1 kg of rice grains having a water content of about 7% were obtained. There, skim milk 5
%, Yeast extract 0.5%, glucose 1.5%, ferment lactic acid bacteria for 1-2 days, add enough lactic acid bacteria fermented solution whose pH has dropped to 3.6 or less, leave at 37 ° C for 20 hours The fermentation broth is fully adsorbed to the whole, and 24.1kg (water
%) Of rice grains. This is dried and sterilized with hot air at 50-70 ° C for 15 minutes to prevent the rice grains from becoming α.
%) Of flavored rice grains. 12.6 kg of this was pulverized with a hammer mill type pulverizer into a 100 mesh pass to obtain 12.5 kg of flavored rice flour.

When the components of the rice flour were measured, the following results were obtained. Table 1 水分 Moisture 6.0% pH 3.9 Lactic acidity 0.68W / W% Whiteness 94.3 Protein 6.76W / W% Alpha conversion 17 Bacteria No detection ─────────────────────

The results of observation of the surfaces of crushed rice, rice grains immediately after drying with hot air, rice grains after adsorbing a fermented liquid for 20 hours, and rice grains after drying so as not to be gelatinized by a stereomicroscope. 1, 2, 3, and 4. By drying with hot air, fine cracks are formed on the surface, the surface becomes whitish when the fermentation liquid is adsorbed for 20 hours, and when dried so as not to be gelatinized, the surface becomes white and powdery, It has been shown to be changing.

Embodiment 2 FIG. How to make vinegar-flavored rice granules 10 kg of domestically broken rice (13% moisture) was immersed in water for 25 minutes and drained (moisture content of the rice grains was 29.4%). This was dried with a hot air dryer at 60 ° C and 9.3 kg. (A moisture of 6.7%). Soak it in commercial vinegar (4.2% acetic acid) for 15 minutes, drain,
4.5 kg of rice grains were obtained. This rice grain had adsorbed 5.2 kg of vinegar and had a strong vinegar flavor.

Embodiment 3 FIG. How to make alcohol-flavored rice grains 10 kg of Thai Indeca rice immersed in water for 25 minutes, drained rice grains 1
1.9 kg (moisture 27.3%) was dried with a hot air dryer at 50 to 75 ° C to obtain 9.2 kg of dried rice grains having a moisture content of 6.0%. This rice grain is mixed with barley koji made with white koji mold and steamed barley, and 5
Filtrate of alcohol fermented mash fermented for 1 day (alcohol 1
It was immersed in 7.8% v / v, citric acidity of 0.3% v / v) for 15 minutes and drained to a weight of 13.1kg. That is, 3.9 kg of the alcohol fermentation liquid was adsorbed, and had a strong alcohol fermentation flavor and acidity. Further, the texture of the flavored rice grains was coarse and could be easily pulverized.

Embodiment 4 FIG. Effect when added to bread Baking machine (National Automatic Home Bakery: SD-BT1
01), 240 g of strong flour and 40 g of rice flour prepared in Example 1
g, butter, 17 g each of sugar, 6 g of skim milk, 5 g of salt, 3 g of dry yeast, and 200 ml of water were added to prepare bread.
As a control, a product made of only strong flour without using rice flour was used.

After the baking, the two were compared. As a result, the rice flour added with the rice flour prepared in Example 1 was more fragrant than the control, had a finer baking finish, had a good texture, and had elasticity and crumbiness in the crumbs. The crust was fragrant and nervous. Also, we asked both people to sample both breads,
When a questionnaire asking which bread is preferred was taken, all preferred the bread to which the rice flour prepared in Example 1 was added.

The sliced bread was placed at room temperature and the storage stability was checked.
In contrast to the mold growing on the day, the bread to which the rice flour prepared in Example 1 was added showed no mold generation even after 9 days had passed, indicating that the storage stability was improved. Was.

[0019]

By using the fermented-flavored rice grain or rice flour of the present invention, the range of application can be expanded and the rice can be used as a seasoning. Also, what is mixed with bread has good antifungal and preservative properties, and it has the effect of good texture,
It can also be added to other foods that want to obtain the effect of fungicidal and preservative properties, which can lead to an increase in rice consumption and a wider range of applications.

[Brief description of the drawings]

FIG. 1 is a stereomicrograph (× 100) of the surface of crushed rice.

FIG. 2 is a stereomicrograph (× 100) of the surface of rice grains immediately after drying with hot air.

FIG. 3 is a stereomicrograph (× 100) of the surface of rice grains after adsorbing a fermented liquid for 20 hours.

FIG. 4 is a stereomicrograph (× 100) of the surface of a rice grain after being dried so as not to be gelatinized.

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[Procedure amendment]

[Submission date] March 26, 1999 (1999.3.2
6)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

 ──────────────────────────────────────────────────続 き The continuation of the front page F term (reference) 4B023 LC02 LC08 LE02 LE07 LE30 LK17 LP14 LP20

Claims (3)

[Claims] (1) a step of imparting high water absorbency to rice grains by absorbing rice grains such as polished rice, brown rice, crushed rice and the like, and then drying the rice grains at a temperature at which the starch of the rice does not become α. A method for producing rice grains or rice flour having a fermented flavor, comprising the steps of: adding a fermented liquid to rice grains having a fermentation liquor, and allowing the rice grains having absorbed the fermented liquid to be dried or further crushed at a temperature that does not become gelatinized. 2. The fermented flavored rice grain according to claim 1, wherein the fermented liquid is a lactic acid fermented liquid, a yeast alcoholic fermented liquid, an acetic acid fermented liquid, or a liquid containing these fermented liquids. Rice flour production method 3. A bread having good mold-proofing property and preservability and good texture, comprising 10 to 20% of the rice flour prepared in claim 1.