JP2000354462A - Fragrant rice powder and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fragrant rice powder having a specific fragrance and capable of imparting flavor and taste to a food such as sweets by subjecting a rice to washing treatment, further subjecting the washed rice to a conventional lactic fermentation, forming the resultant rice into the rice powder having each prescribed grain size and water content, and roasting the obtained rice powder. SOLUTION: A rice is subjected to washing treatment, and the washed rice is further subjected to a conventional lactic fermentation. The fermented rice is dried and thereafter pulverized to provide the rice powder having a grain size 80% of which passes 200-250 mesh sieve and 12-15% water content. The resultant rice powder is roasted at 200-250 deg.C for 15-20 min to provide the objective fragrant rice powder. The lactic fermentation is carried out after the washing of the raw rice, such as the washing in the water, the washing in an organic acid and the washing in the warm water to previously and completely remove attaching various germs, by using a lactic bacterium such as the one derived from a plant at 30-40 deg.C for 3-5 days, and is finished at the time point at which the pH of the fermenting water becomes 3.0-3.5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to confectionery, noodles, kamaboko,
The present invention relates to rice flour that can be used as a raw material for various processed foods such as beverages, particularly having aroma and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Various types of rice flour have been known as previously known,
Specifically, raw rice (mochi rice, non-glutinous rice) can be ground as it is,
Heat-treated, such as ground and ground powders (Kamishin flour, Shiratama flour), steamed and dried ones, and further roasted (Fine dust powder, Kanme powder, Domyoji powder) ) Etc. are known.

The above-mentioned rice flour is used for foods mainly composed of rice flour, and is merely used as an additive as an extender based on starch. Further, particularly, a rice flour produced by subjecting raw rice to lactic acid fermentation followed by drying and powdering is known (Japanese Patent Application Laid-Open No. 9-182569). The above rice flour is obtained by subjecting lactic acid fermentation in the presence of salt in particular to dry powdering after fermentation. And when used for starch-based frozen foods, it is said that there is an effect that freezing denaturation can be prevented.

Accordingly, the present invention has proposed a novel rice flour having a different function from the rice flour and convenient as a food additive.

[0005]

Means for Solving the Problems The aromatic rice flour according to the present invention is characterized in that lactic acid fermented raw rice is dried and powdered, and the powder is roasted.

[0006] In addition, the method of producing the aromatic rice flour is to perform a conventional lactic acid fermentation treatment after performing a rice washing treatment, dry it by a conventional method, and then pulverize it. ~ 15% rice flour, and said rice flour is 200 ~ 2
It is characterized by being roasted at 50 ° C. for 15 to 20 minutes.

[0007] Accordingly, the above-mentioned fragrant rice flour contains a product obtained by fermentation and is roasted. Therefore, the fragrant rice flour is provided with various fragrant components by roasting, and baked confectionery such as bread, cookies, baked dumplings, etc. When added to foods to be baked, such as bamboo rings, it is possible to obtain foods having fragrance that the foods before addition do not have.

[0008]

Next, an embodiment of the present invention will be described with reference to a process for producing flavored rice flour. In the production process, first, a fermentation process is performed, followed by a drying and pulverization process (basically the same as the known process so far), and a roasting process, which is a feature of the present invention, is performed.

In the fermentation step, raw rice as a raw material is put into a fermenter and fermentation is performed. Raw rice (mochi rice or non-glutinous rice) as a raw material is removed in advance so that the adhesion of various bacteria is completely removed. , Washing with water, organic acid, warm water, etc. Also, the water used is kept sterilized by heating to eliminate the survival of various bacteria. In addition, a growth factor of lactic acid bacteria (for example, a salt solution for GYP medium: a mixed solution of salt, magnesium sulfate, ferrous sulfate, etc.) is used in the charged water.
Is added. Lactic acid bacteria (plant-derived lactic acid bacteria are suitable)
Is cultivated to leave a dense cell body. Then, the charged water, raw rice, and cultured lactic acid bacteria are put into a fermenter to perform fermentation. Fermentation
The pH of the charged water is 3.0 to 3.0 in 3 to 5 days at 30 to 40 ° C.
The fermentation is terminated when it reaches 5.

In the drying and pulverizing step, the solid content after the fermentation is drained and dried by hot air so as to have a water content of 22 to 25%. I do. The water content of the milled rice flour is 12 to 15%.

[0011] In the roasting step, the dried rice flour is
It is carried out at 250 ° C. for 15 to 20 minutes as a standard, and it is possible to obtain fragrant rice flour having a moisture of 2.5 to 5.0%. Incidentally, by changing the above-mentioned roasting conditions, it is possible to select a roasted aroma based on the components obtained by fermentation.

Next, examples in which the flavored rice flour is used for various kinds of bread making will be described. Table 1 below shows the production of bread.
As described above, the flavored rice flour (indicated as roasted powder) was mixed at a ratio of 5 (weight ratio: the same applies hereinafter) to 100% of flour as the main material, and produced by a well-known middle-class method. The details of the materials are shown in Table 1 and the manufacturing conditions are shown in Table 2. In particular, when the flavored rice flour of the present invention is used, an increase of 4% in water at the time of addition of 5% is a standard as compared with the case of no addition. In the column of medium mixing, "M2" indicates a medium speed rotation of 2 minutes of the mixer, and "L1" indicates a low speed rotation of the mixer of 1 minute. “↓” indicates that the mixer is stopped.

[0013]

[Table 1]

[0014]

[Table 2]

[0015] The bread obtained in the above-mentioned production had disappeared the yeast off-flavour and consequently had an increased palatability.

Tables 3 and 4 below show the material ratios and production conditions for the production of walnut bread.

[0017]

[Table 3]

[0018]

[Table 4]

The produced walnut bread matched well with the texture of flavored rice flour. In particular, since the amount of walnuts was smaller than usual, the scent of flavored rice flour was felt, and the bread matched the walnut texture and had a unique flavor.

Tables 5 and 6 below show the proportions of the ingredients for producing French bread and the production conditions.

[0021]

[Table 5]

[0022]

[Table 6]

The produced French bread had an increased aroma due to the flavored rice flour, and could obtain a strong flavor similar to that baked in a stone pot.

Further, Tables 7 and 8 below show the material ratios and manufacturing conditions for the manufacture of cookies.

[0025]

[Table 7]

[0026]

[Table 8]

In the production of crackers, moisture adjustment (4% increase in moisture) is required, but the produced crackers have increased crispness.

Although bread and crackers have been shown as examples of the above-mentioned use, the use of such ingredients as grilled dumplings or rice confectionery can be used to improve the flavor or produce a unique food having a new flavor. For example, the range of use is not limited.

[0029]

As described above, the present invention has been able to provide rice flour having a unique aroma that has not existed before, and by adding it to various processed foods, the unique aroma of the food can be easily obtained. To expand the range of use of rice and produce foods with unique flavors by using the rice.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a manufacturing process of the method of the present invention.

Claims (2)

[Claims] 1. A lactic acid fermented product of raw rice is dried and powdered,
A fragrant rice flour obtained by roasting the powder. 2. A rice washing treatment, followed by a conventional lactic acid fermentation treatment, a conventional drying and a pulverization, and
A method for producing fragrant rice flour, comprising making rice flour having a particle size of 12 to 15% with particles passing through 80% of 0 mesh and roasting the rice flour at 200 to 250 ° C for 15 to 20 minutes.