JP2007020458A - Rice powder having high rate of moisture content, method for producing and storing the rice powder, and method for producing rice powder having desired rate of moisture content - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide rice powder having a high rate of moisture content with which a processed food having more excellent palate feeling than that produced by using conventional rice powder sold on the market can be served; and to provide a method for supplying the rice powder all year round and a method for producing rice powder having a desired rate of moisture content. <P>SOLUTION: The rice powder having a high rate of moisture content has a rate of moisture content at 16.0-23.5 wt.%, and has a product temperature of ≤10°C. The method for producing and storing the rice powder comprises the following process: (a) a process of soaking rice in water, and draining water from the rice so that the rate of moisture content of the rice is 23.5-26.5 wt.%, (b) a process of crushing the hydrate rice with a crusher so that the rate of moisture content of the obtained rice powder is 16.0-23.5 wt.%, and (c) a process of refrigerating or freezing the obtained rice powder until the moment just before used. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a novel rice flour having a higher moisture content than conventional rice flour, a method for producing and storing such rice flour, and a method for producing rice flour having a desired moisture content.

  Conventionally, fresh powder has been produced through a cold exposure process using cold well water. The reason is that the fresh powder contains about 14 to 15% by weight of water, but cold, that is, well water in the winter, has a small number of bacteria, and may be produced through a cold exposure process. This is because, when the conventional method is adopted, bacteria and molds are difficult to propagate in the fresh raw powder.

  Thus, raw fresh powder is a seasonal product, and therefore, Japanese confectionery manufactured using fresh fresh powder could only be supplied in the winter. However, in recent years, due to the development of air conditioning equipment and the like, it has been required to supply products that have been supplied only in winter in other seasons.

  In order to meet such demands, it is necessary to develop a method that can provide fresh raw powder that is difficult to breed bacteria and fungi that can be implemented all year round. In addition, the fresh powder produced by a new method, when using it to produce processed foods such as Japanese confectionery, has a texture equal to or greater than that of processed foods produced using conventional fresh powder. It must be able to provide processed foods with

  Patent Document 1 discloses a method for removing and reducing heat-resistant bacteria from rice and beans. The method disclosed in Patent Document 1 is to immerse rice and beans in a magnesium-containing solution, and then wash the rice and beans with an organic acid solution capable of dissolving magnesium, followed by washing with water. In Example 6 of Patent Document 1, in the rice flour produced using rice that has undergone such treatment, the number of viable bacteria is remarkably small, and in Example 7, it was prepared in Example 6. It is described that dumplings produced using rice flour were stable even after 2 weeks from production. However, Patent Document 1 has no description regarding the taste of dumplings produced from rice flour produced through the method of the invention according to Patent Document 1.

  Patent Document 2 discloses a storage method for brown rice that does not cause deterioration of rice quality in summer, specifically, fragrance, texture or taste. In the method disclosed in Patent Document 2, brown rice is stored in a freezer (−25 to −10 ° C.) for one week or longer, and then the freezing operation of the freezer is stopped, and the temperature is raised to about 15 ° C. due to a natural temperature rise. Then, the brown rice is stored in a storage room whose temperature is controlled at around 15 ° C. According to the Example of patent document 2, the evaluation that the cooked rice which polished and cooked brown rice stored by the method of the invention which concerns on patent document 2 is delicious is made | formed. However, the invention disclosed in Patent Document 2 relates to a method for storing brown rice, and Patent Document 2 completely mentions the effect of this storage method on the propagation of bacteria and mold in brown rice. Absent.

JP-A-9-182564 Japanese Patent Laid-Open No. 5-68468

  An object of this invention is to provide the new rice flour which can provide the processed food which has the texture superior to the processed food manufactured using the rice flour currently marketed regardless of a season.

More specifically, a new raw fresh powder that can provide a processed food having a texture superior to the processed food produced using the fresh raw powder currently on the market, that is, a rice flour with a high water content. A new high-moisture content rice bran rice powder that can provide processed foods that have a better texture than processed foods that are produced using rice cake flour that is currently available on the market. The purpose is to provide regardless of the season.

  Another object of the present invention is to provide a method for producing and storing rice flour having a high water content that can be implemented at any time of the year.

  Furthermore, an object of the present invention is to provide a method for producing and preserving rice flour that can provide a processed food having a texture superior to that of a processed food produced using currently commercially available rice flour.

  In addition, an object of the present invention is to provide a method for producing rice flour having a desired water content.

  The present inventors have intensively studied to achieve the above object, and have completed the present invention.

  That is, the first invention is a rice powder having a high water content, preferably a rice bran powder, characterized in that the water content is 16.0 wt% to 23.5 wt% and the product temperature is 10 ° C. or less. Or it relates to glutinous rice flour, more preferably glutinous rice flour.

  Such rice flour preferably has a product temperature of -20 ° C or lower.

  Moreover, it is preferable that the water content of such rice flour is more than 19.0% by weight and 23.5% by weight or less.

  The second invention includes a step (a) in which rice is dipped in water, drained and aged as necessary to make the moisture content of the rice 23.5 wt% to 26.5 wt%, a step (b) of pulverizing the rice after a) with a pulverizer and setting the moisture content of the obtained rice flour to 16.0 wt% to 23.5 wt%, and refrigeration of the obtained rice flour until just before its use Or it is related with the manufacturing and preservation | save method of rice flour including the process (c) to freeze.

  This rice flour production and storage method includes an embodiment having one or more of the following configurations (1) to (6).

(1) The water content of the rice obtained in step (a) is 24.5 wt% to 26.5 wt%,
(2) The water content of the rice flour obtained in step (b) is 17.5 wt% to 23.5 wt%,
(3) Step (c) is a step of refrigeration of rice flour for 30 days or more after its production.
(4) The step (c) is a step of freezing rice flour for 20 days or more after its production.
(5) Step (a) is carried out in a continuous manner, and (6) Step (a) is obtained by injecting rice (a-1) and water into a water tank to obtain a rice / water mixture. (A-3) (a-1) and (a-2) steps of passing the resulting rice / water mixture through a horizontal rotating spiral drum while rotating the drum in its circumferential direction. Moving the water-containing rice after passing through a wire mesh belt, and then moving the water-containing rice after going through steps (a-4) and (a-3) using a reversing multi-stage belt, wherein step (b) (B-1) pneumatically feeding the hydrated rice and (b-2) pulverizing with an airflow pulverizer.

3rd invention is related with the manufacturing method of the rice flour which has a desired moisture content including the following processes:
(A-1) Injecting rice and water into a water tank to obtain a rice / water mixture,
(A-2) The obtained rice / water mixture is passed through a horizontally placed rotary spiral drum while rotating the drum in its circumferential direction.
(A-3) moving the water-containing rice that has undergone the steps (a-1) and (a-2) with a wire mesh belt,
(A-4) The water-containing rice that has undergone the step (a-3) is moved by a reversing multi-stage belt,
(B-1) Pneumatically feed the hydrated rice that has undergone the steps (a-1) to (a-4), and pulverize the hydrated rice that has undergone the steps (b-2) and (b-2) with an airflow crusher. To do.

  In 3rd invention, the water content of the rice at the time of completion | finish of a process (a-4) is the desired water content +2 thru | or 8 weight of the rice flour manufactured by process (a-1) thru | or (a-4). % Is preferably performed under such conditions.

  The present invention makes it possible to provide rice flour that is difficult for bacteria and fungi to propagate at any time of the year.

  According to the present invention, rice flour having a high water content that can provide a processed food having an excellent texture is provided.

  By this invention, control of the moisture content of the rice flour manufactured becomes possible.

  The present invention is described in detail below.

  In the present invention, the method for measuring the moisture content of rice or rice flour is as follows.

(1) When the measuring object is rice, 20-30 g of rice is pulverized with a mill mixer for 30 seconds to obtain rice flour.

(2) About 5 g of rice flour is precisely weighed (xg) and placed on a sample pan.

(3) The rice flour on the sample pan is dried by heating at 130 ° C. for 17 minutes using an infrared moisture content measuring machine.

(4) The sample weight after drying is precisely weighed (yg), and the moisture content is calculated according to the following formula:
Moisture content (%) = 100 (xy) / x
The first invention is a rice flour having a high water content with a water content of 16.0 wt% to 23.5 wt% and a product temperature of 10 ° C. or less.

  Rice varieties, including wild species, are said to be 50,000 and 100,000. The main cultivars are Indica and Japonica. As another classification, rice can be divided into sticky rice, sticky rice, colored rice, scented rice, sake rice, and specially-transformed rice. In the present invention, the variety or type of rice is not particularly limited, but is preferably sticky rice or sticky rice, and particularly preferably sticky rice.

  Among the conventionally known glutinous rice flours, the highest moisture content is fresh fresh flour, and the moisture content is about 14 to 15% by weight. Moreover, representative examples of conventionally known glutinous rice flour are white flour and strawberry flour, but their water content was about 10 to 13% by weight.

  The rice flour of the first invention has a water content of 16.0 wt% to 23.5 wt%, preferably 17.0 wt% to 23.5 wt%, and 18.0 wt% It is more preferably 23.5 wt%, more preferably 18.5 wt% to 23.5 wt%, even more preferably more than 19.0 wt% and not more than 23.5 wt%. It is particularly preferably 19.5 wt% to 22.8 wt%, and most preferably 20.0 wt% to 22.5 wt%. As shown in Examples 4, 6 and 8, the higher the water content, the better the taste of processed foods using the rice flour. However, as shown in Examples 1 to 3, 5 and 7, bacteria, molds, etc. From the viewpoint of breeding, the upper limit of the moisture content is defined as described above.

  In the first invention, the product temperature, that is, the temperature of the rice flour is 10 ° C. or less means that the rice flour is refrigerated or frozen, or put out from a freezer etc. and placed in a room temperature atmosphere, but still It means that the product temperature is low (below 10 ° C.).

  The rice flour of the first invention has a higher water content than conventional products. Therefore, when using the rice flour of the first invention, more specifically, polished rice flour or glutinous rice flour, processing that has a better texture than processed foods (such as Japanese confectionery) manufactured using conventional rice flour Food can be produced. Although a specific example is shown in the column of the example, the texture of the steamed dough composed of fresh powder and water (dumpling) will be described. Compared with the case where the conventional fresh powder is used, When fresh fresh flour (brown rice flour) is used, hardness and stickiness tend to be small.

  The glutinous rice flour of the first invention can be used, for example, for the production of dumplings, rice bran, sweet potato etc. Moreover, the sticky rice flour of 1st invention can be used for manufacture of Daifuku etc.

  The rice flour of the first invention has such a particle size that the passage through 200 mesh is usually 60 to 70% when measured using a standard sieve defined in JIS Z8801-1 (2000). Is preferred.

  The rice flour of the first invention can be produced by the method according to the second invention or the third invention of the present application which will be described later, and after such production, it is preserved by the step (c) of the second invention. Is done.

  Next, the second invention and the third invention will be described in detail with reference to FIG. 1 showing an apparatus suitable for carrying out the invention. This apparatus includes a raw material tank 1a, a water tank 2, a rotary spiral drum 4, a wire mesh belt 5, a three-stage belt 6, a KV airflow crusher 11, and the like. In FIG. 1, valves other than the three-way valve 14 are not shown.

  In FIG. 1, rice as a raw material (hereinafter sometimes referred to as “raw rice”) is filled in a raw material tank 1a. This raw rice and water supplied by the pipe 1 b are poured into the water tank 2. In the water tank 2, a mixture of raw rice and water is produced. The amount ratio of the raw rice to water is such that the raw rice is always immersed in water when passing through the water tank 2, in other words, the amount of water is not less than a certain amount. That's fine.

  The mixture of raw rice and water exits from the outlet 2b provided at the bottom 2a of the water tank 2, flows into the rotary spiral drum 4 through the pipe or hose 2c, and flows out of the outlet 4b. Since the outlet 2b of the water tank 2 and the outlet 4b of the rotary spiral drum 4 are open, these steps are performed continuously.

  In the water tank 2, the raw rice is immersed in water from the time when the mixture of raw rice and water is produced until it reaches the outlet 4 b of the rotary spiral drum 4. The number of stages of the spiral portion in the drum 4, the number of stages of the pipe or hose 2c outlet, and the circumferential direction of the drum (the direction indicated by the arrow x in FIG. 1) Depending on the rotational speed, the time for the raw rice to pass through the rotary spiral drum 4 and the time for the raw rice to be immersed in water are determined. The steps so far are steps (a-1) and (a-2).

  The rotary spiral drum 4 is one in which feed blades are spirally formed inside the rotary drum. Since the feed blades are formed in a spiral shape, the mixture of raw rice and water injected into the drum is sent to the drum outlet by rotating the drum in the circumferential direction.

Depending on the diameter of the drum 4, the number of spirals (number of stages) and the rotation speed (time required for one rotation), the speed and passage when the mixture of raw rice and water injected into the drum 4 passes through the drum 4. The time required is determined. The speed (m / min) when passing through the drum 4 is calculated by (drum diameter (m) × 3.14) × (60 (seconds) / rotational speed (seconds)). Second) is calculated by the rotation speed (seconds) × (the number of spirals through which the mixture of raw rice and water passes). Note that the number of spirals through which the mixture of raw rice and water passes differs from the number of feed blades formed on the rotary spiral drum 4. Since the mixture of raw rice and water is the number of spirals through which the mixture actually passes, the number of spirals through which the mixture actually passes depends on the stage at which the inlet of the mixture is arranged from the entrance of the drum 4. change. The number of spirals through which the mixture actually passes is (number of drum stages− (number of starting stage stages−1)). For example, if the number of stages of the drum 4 is 10, if the inlet is arranged at the first stage (starting point of the spiral), the mixture passes through the tenth stage and is arranged at the starting point of the third stage. 8 stages.

  For example, as shown in FIG. 1, the rotary spiral drum 4 is mounted and rotated on a tire 4 a that rotates using a motor 3 as a driving force. The rotation speed of the tire 4 a and hence the rotation speed of the drum 4 can be controlled, for example, by using an inverter control motor as the motor 3.

  The wet rice that has reached the outlet 4b of the rotary spiral drum 4 (hereinafter, the wet rice may be referred to as “hydrous rice”) is conveyed by the wire mesh belt 5 (step (a-3)). Then, it is transported by the three-stage belt 6 (step (a-4)). While being transported by the wire mesh belt 5, water remaining on the surface of the hydrous rice is removed. Moreover, during conveyance with the three-step belt 6, most of the water remaining on the surface of the hydrous rice without being removed in the step (a-3) is further absorbed by the rice. This process (a-4) may be called an aging process. In the second invention of the present application, this aging process is not essential and is an optional process performed as necessary.

  When a multi-stage belt such as the three-stage belt 6 is used, when the hydrous rice moves from the first belt to the second belt, the front (the side not contacting the belt) and the back (the belt contact) of the hydrous rice Therefore, the moisture content of each portion of rice is less likely to be different, in other words, an equivalent moisture content is easily obtained.

  It is the step (a) of the second invention that the water content of the rice is 23.5 wt% to 26.5 wt% through the above steps. The water content of the rice at the end of step (a) is preferably 24.5 wt% to 26.5 wt%, more preferably 25.1 wt% to 26.0 wt%.

  In the third invention, the moisture content of the rice at the end of the step (a) is not particularly limited and varies depending on the desired moisture content of the produced rice flour. The moisture content is preferably +2 to 8% by weight, more preferably the desired moisture content of the produced rice flour + 2.5 to 7.5% by weight, and the desired moisture content of the produced rice flour. More preferably, it is +3 to 7% by weight.

  In addition, the moisture content of the rice at the end of the step (a) includes the temperature of water to be used (the higher the temperature, the easier the moisture content), the immersion time (mainly the passing time of the rotary spiral drum 4, the longer the moisture content, the greater the moisture content). ), Environmental temperature (such as air temperature), draining time, and optionally aging process time may be adjusted to a desired value.

  The hydrous rice prepared through the step (a) is sent to the hydrous rice collecting cyclone 8 by the pressure feed ring blow 7 (step (b-1)), and then filled into the hydrous rice tank 9. .

  The hydrated rice in the hydrated rice tank 9 is pulverized by the KV airflow pulverizer 11 (step (b-2)) and collected in the powder collecting cyclone 12. A part of water evaporates from the water-containing rice during the period from the end of the step (a) to the collection in the cyclone 12 for collecting powder.

  The hydrous rice in the hydrous rice tank 9 is generally sent continuously to the KV airflow pulverizer 11 by the quantitative supply device 10. Moreover, it is manufactured by the hydrous rice supply speed from the quantitative supply device 10, the main shaft rotation speed (circumferential speed) of the airflow crusher 11, and the suction force for removing the pulverized rice flour (for example, the suction force of the suction fan 13). The grain size of the rice flour can be adjusted. The operating condition of such an air pulverizer may be determined by referring to the description of the air pulverizer to be used.

  In the second invention, at the end of step (b), which is a pulverization step, in other words, the moisture content of the rice flour immediately after the production of the rice flour is 16.0 wt% to 23.5 wt%. The water content at the end of the step (b) is set to the above value by adjusting the water content at the end of the step (a), the environmental temperature (air temperature, etc.), the pulverization conditions, and the like.

  In the third invention, the moisture content of the rice flour at the end of the step (b) substantially matches a desired value, that is, a set value. In addition, since the moisture content of rice flour tends to decrease by being stored after production, the desired value is slightly (for example, 0.5 to 2) than the moisture content of rice flour at the time of shipment or use. 0.0% by weight) is preferable.

  In the second invention, for example, the rice flour collected in the cyclone 12 for collecting powder by the suction force of the suction fan 13 is filled in the bag A and stored refrigerated in the refrigerator or frozen in the freezer until just before use. (Step (c)).

  In addition, the state of the produced rice flour (product temperature, moisture content, number of general bacteria, mold, yeast) is measured with the three-way valve 14 while the rice flour in the powder collecting cyclone 12 is being sent to the bag A. What is necessary is just to perform using the sample B sampled.

  The water used in the step (a) is not limited to well water as long as it is clean water, and tap water or the like can also be used. In the present invention, there is no restriction that cold water such as cold well water must be used as in the prior art. The water temperature may be any temperature that does not denature the protein contained in the rice, but is preferably 2 to 20 ° C, more preferably 2 to 15 ° C, particularly preferably 2 to 10 ° C, and 2 to 6 ° C. Most preferred.

  When the rotary spiral drum 4 is used, the immersion time of the raw rice in water is generally about 2 to 6 minutes, preferably about 3 to 5 minutes.

  Further, the draining time by the wire mesh belt 5 is usually about 3 to 6 minutes, and the aging time by the three-stage belt 6 is usually about 20 to 30 minutes. In this case, the ambient temperature is usually 5 to 35 ° C., preferably 5 to 20 ° C., more preferably 10 to 15 ° C.

  In the second invention, the moisture content of the rice flour after completion of the pulverization, that is, at the end of the step (b) is 16.0 wt% to 23.5 wt%, preferably 17.0 wt% to 23.5 wt%. %, More preferably from 18.0% to 23.5%, even more preferably from 18.5% to 23.5%, even more preferably more than 19.0% and 23%. 0.5 wt% or less, particularly preferably 19.5 wt% to 22.8 wt%, and most preferably 20.0 wt% to 22.5 wt%.

  In 2nd invention, the rice flour manufactured through the said process (a) and process (b) is refrigerated or frozen and preserve | saved until just before the use (process (c)). Here, refrigeration means 0 to 10 ° C., preferably 0 to 5 ° C., and refrigeration means −10 ° C. or less, preferably −20 ° C. or less, more preferably −30 ° C. or less, particularly preferably −40. It is below ℃.

  Some fungi, especially in the case of cryopreservation, can be damaged and killed, but they can survive even at low temperatures, or to some extent damage, but over time or nutrition Some conditions will repair the damage and allow it to grow again. Therefore, in the present invention, the produced rice flour is stored at a low temperature, that is, refrigerated or frozen until just before use.

  In addition, the number of general viable bacteria and the number of molds / yeasts generally decrease by being stored at a low temperature. Once, the number of general viable bacteria and the number of molds / yeasts may increase more than those immediately after production, but these numbers decrease by continuing to be stored at a lower temperature. From such a viewpoint, in the case of refrigeration, it is preferably stored for 30 days or more, and more preferably stored for 50 days or more. In the case of freezing, it is preferably stored for 20 days or longer, more preferably stored for 30 days or longer.

  The rice flour according to the present invention has a product temperature of 10 ° C. or less, or is refrigerated or frozen. In use, the product may be used as it is, that is, with the product temperature kept low, or may be used in a room temperature environment immediately before use and then heated to room temperature.

  The rice flour production and storage method according to the second invention and the rice flour production method according to the third invention have been described above using the apparatus shown in FIG. 1 as an example. It is not limited to the case where it is carried out using such an apparatus.

  In the step (a), the step of immersing the raw rice in water is not limited to a continuous type. You may carry out by batch type, more specifically, standing still using a water tank, or giving a vibration by stirring, for example in a water tank. However, the adjustment of the moisture content of rice at the end of the step (a) can be performed with higher accuracy by the continuous method (however, the method is not limited to the method using a rotating spiral drum).

  Draining can also be performed using a colander or a centrifuge, for example.

  Moreover, the aging process employ | adopted as needed in a process (b) can also be performed by storage of the water-containing rice after draining.

  Other examples of the pulverizer used in the step (b) include a turbo pulverizer, a stamp mill, a roll mill (however, classification may be required after pulverization) and the like.

  Below, based on an Example, this invention is demonstrated concretely.

Production and storage of fresh raw powder Fresh fresh powder was produced using the apparatus shown in FIG. Specifically, it is as follows.

(Production and preservation method of fresh powder)
(1) Sticky rice was poured into the water tank 2 from the raw material tank 1a and well water at a water temperature of 14 ° C. through the pipe 1b. The water tank 2 has a bottom surface 2a inclined and an outlet 2b formed at the lowest point, and a pipe or hose 2c extending from the outlet 2b is a horizontal rotary spiral drum 4 (diameter 70 cm; It was opened at the position of the fourth pitch from the left of the number of spiral stages (21) (number of stages used: 18). The injection amount of the well water was such that the rice was completely immersed in the water in the water tank 2, and the injection amount of the sticky rice was 9 kg / min.

(2) The rotation speed of the drum 4 by the motor 3 was set to 26 seconds / rotation, and the drum 4 was rotated in the circumferential direction, that is, in the direction indicated by the arrow x in FIG. Sticky rice passed through the drum 4 at about 7 minutes 48 seconds (26 seconds × (21-3) pitch = 468 seconds = 7 minutes 48 seconds). Moreover, the drum passing speed of the polished rice was about 5.07 m / min (0.7 m × 3.14 × 60 sec / 26 sec = 0.07 m / min).

(3) Next, the wire-mesh belt 5 (see FIG. 3) that moves the hydrous rice that has come out of the drum 4 upward at an inclination angle of about 28 to 30 degrees from the outlet of the drum 4 and moves at a speed of 1.2 m / min. It flowed down near the lower end of the length (5.2 m) and carried to the upper end. It took 4 minutes and 20 seconds for the wet rice to be transported by the wire mesh belt 5. In this process, much of the water around the hydrous rice was removed.

(4) The glutinous rice from which water was removed in the above step 3 was dropped from the upper end of the wire mesh belt to the left end of the upper belt of the reversible three-stage belt 6 and conveyed by the three-stage belt 6. Specifically, in FIG. 1, the upper belt conveys from the left end to the right end, drops onto the middle belt, transports from the right end to the left end, and then drops onto the lower belt, from the left end to the right end. Transported to. The total moving distance of the rice on the three-stage belt 6 was about 12 m (about 4 m × 3), and the moving time was about 22 minutes and 35 seconds. During the movement with the three-stage belt 6, most of the water remaining on the surface of the rice penetrated into the inside of the sticky rice.

(5) The rice dropped from the lower belt of the three-stage belt 6 was sent to the hydrous rice collecting cyclone 8 by the pressure feed ring blow 7 and then filled into the hydrous rice tank 9. Further, 20 to 30 g of rice immediately before pumping was sampled to measure the product temperature, and the moisture content was measured by the following method. The results were as shown in Table 1.

(6) The rice in the tank 9 was continuously charged into the KV airflow crusher 11 (Microjet manufactured by Rikishin Kikai Co., Ltd.) with the constant supply device 10 and pulverized. The rice supply speed at this time was 5 kg / min, and the rotational speed of the main shaft of the pulverizer 10 was 2,950 rpm.

(7) The fresh powder produced in this way is generated by the cyclone 12 for collecting powder by the generated wind pressure of the KV airflow crusher 11 and the suction force by the suction fan 13 behind the cyclone 12 for collecting powder. Filled.

(8) the raw cinchona about 5g sampled at three-way valve 14 (in FIG. 1, B), the remainder was packed by about 20kg bag _{A 1} to _{A n.}

(9) While measuring the product temperature of the sampled rice flour, the moisture content was measured by the following method. The results were as shown in Table 1. Further, each of the bags _{A 1} to _{A n,} and stored in a refrigerator at 3 to 7 ° C..

(10) A total of four types of fresh powder are produced in the same manner except that the conditions such as the temperature of the well water used and the drum rotation speed in the rotary spiral drum 4 are changed as shown in Table 1. did.

(Method for measuring the moisture content of rice)
(1) When the measuring object is rice, 20-30 g of rice is pulverized with a mill mixer for 30 seconds to obtain rice flour.

(2) About 5 g of rice flour is precisely weighed (xg) and placed on a sample pan.

(3) The rice flour on the sample pan is dried by heating at 130 ° C. for 17 minutes using an infrared moisture content measuring machine.

(4) The sample weight after drying is precisely weighed (yg), and the moisture content is calculated according to the following formula:
Moisture content (%) = 100 (xy) / x

Measurement of the number of general viable bacteria and the number of molds / yeasts of fresh powder About the four kinds of fresh powder produced in Example 1, on the 13th, 26th and 54th days after production (storage conditions) : Refrigerated), the number of general viable bacteria and mold / yeast were measured by the following method. The results are shown in Table 2.

(Measurement method of general viable count)
Based on the food hygiene inspection guidelines, the number of general viable bacteria was measured by the following method.

(1) Add 10 g of rice flour to 90 ml of sterile phosphate buffered saline and shake with a stomacher at room temperature for 30 seconds.

(2) Take 1 ml of physiological saline after shaking (hereinafter sometimes referred to as “stock solution sample”) and dilute as appropriate (diluted 10 times, diluted 100 times, etc.).

(3) Place 1 ml of the stock solution sample or diluted sample in a sterilized Petri dish (with a lid), and then aseptically remove 15 to 20 ml of standard agar medium that has been pre-sterilized at 45 to 50 ° C. Pour into a petri dish and mix with sample.

(4) When the standard agar medium is completely solidified, invert the petri dish and incubate at 35 ± 1 ° C. for 48 ± 3 hours.

(5) When there are 30 to 300 settlements on a flat plate (using stock sample or x-fold diluted sample), count the number of settlements and use the diluted sample Multiply the number by the dilution factor to obtain the number of villages. The average value of the number of villages of three specimens is obtained.

(Method for measuring the number of molds and yeast)
(1) A stock sample and a diluted sample are prepared in the same manner as in steps (1) and (2) of the method for measuring the number of viable bacteria.

(2) Put 1 ml of the stock solution sample or diluted sample into a sterilized Petri dish (with lid). Three samples are tested per sample.

(3) Aseptically pour 15 to 20 ml of potato dextrose agar medium previously sterilized and then kept at 45 to 50 ° C. into a Petri dish containing the sample, and mix with the sample.

(4) When the potato-dextrose agar has completely solidified, invert the petri dish and incubate at 23 ± 2 ° C. for 5 days (120 hours).

(5) When there are 10 to 100 settlements on one flat plate (using stock solution samples or x-fold diluted samples), the number of settlements is counted and this is a sample using diluted samples. Multiply the number by the dilution factor to obtain the number of villages. The average value of the number of villages of three specimens is obtained.

  As is apparent from Tables 1 and 2, the dipping process of the glutinous rice is carried out by changing the rotation speed of the drum 4 to 15 seconds / revolution (drum passage time: about 4 minutes 30 seconds) or 11 seconds / revolution (drum passage time: about 3 minutes and 18 seconds), the fresh raw powder produced and produced a small number of general viable bacteria and molds and yeasts immediately after production and after refrigerated storage (however, the submerged rice was immersed in the drum rotation speed) This excludes the number of general viable bacteria after 26 days of refrigerated storage of freshly produced powder produced at 11 seconds / rotation).

Production and storage of raw fresh powder and measurement of the number of general viable bacteria and mold / yeast In the same manner as in Example 1, except that the conditions such as the water temperature of the well water used were as shown in Table 3, A total of 4 types of fresh powder were produced.

  The moisture content of the rice sampled when dropped from the lower belt of the three-tier belt 6 and the moisture content of fresh raw powder immediately after production, ie, pulverization, were measured by the method described in Example 1. The results are shown in Table 3.

  Moreover, the particle size of the manufactured fresh raw powder was measured using the standard sieve prescribed | regulated to JISZ8801-1 (2000). The results are shown in Table 4.

  Further, on the 13th day and 21st day after the production (storage condition: refrigerated), the number of viable fresh bacteria and the number of molds / yeasts were measured by the method described in Example 2. The results are shown in Table 5.

  As is apparent from Tables 3 and 5, the dipping process of the glutinous rice is carried out by changing the rotation speed of the drum 4 to 15 seconds / revolution (drum passage time: about 4 minutes 30 seconds) or 11 seconds / revolution (drum passage time: about 3 minutes and 18 seconds), the fresh raw powder produced and produced a small number of general viable bacteria and mold / yeast immediately after production and after refrigerated storage

Measurement of texture of kneaded dough consisting of raw fresh powder and water Using fresh fresh powder produced in Example 3 and refrigerated or frozen for 38 days, powder to water = 10: 7 (weight ratio) Mix, knead and steam for 25 minutes at 100 ° C., then knead by hand 40 times to prepare the dough. This dough was subjected to measurement with a texturometer (manufactured by General Foods, USA), and adhesion, cohesion, hardness, stickiness and angle were calculated. The results are shown in Table 6. In addition, the definition of the texture in Table 6 is as follows.

Adhesiveness: Force required to overcome the attractive force that attaches the surface of the sample to the surface of another object (tongue, teeth, oral cavity) and pulls away the government building.

Cohesiveness: Expresses the level of internal binding force that forms the form of food.

Hardness: The maximum force required to deform a material when the adhesion is maximum.

Stickiness: Maximum adhesion

  As can be seen from Table 6, there is a correlation with the water immersion conditions (rotational speed of the rotating drum) at the time of preparing the fresh powder and the moisture content of the fresh powder with regard to adhesion, cohesion, hardness and stickiness. I understood it. From the viewpoint of this texture, raw fresh powder having a high water content is preferable.

  An example of the texture when using conventional glutinous rice flour is as follows. Adhesion is about 3.6 BU, cohesion is about 0.9 BU, hardness is about 1.7 kg, stickiness is about 0.7 kg, angle Is about 120.

  Also, the difference in texture due to storage conditions (refrigerated or frozen) and product temperature during use was not clear. However, the kneading was easier with the frozen preserved product.

Production and storage of raw fresh powder and measurement of the number of general viable bacteria and mold / yeast In the same manner as in Example 1, except that the conditions such as the water temperature of the well water used were as shown in Table 7, Two kinds of fresh raw powder were produced.

  The moisture content of the rice sampled when dropped from the lower belt of the three-stage belt 6 and the moisture content of the fresh raw powder immediately after production were measured by the method described in Example 1. The results are shown in Table 7.

  Moreover, the particle size of the produced fresh powder was measured using a standard sieve of JISZ8801-1 (2000). The results are shown in Table 8.

  Furthermore, on the 14th day and 30th day after production (storage conditions: refrigerated, frozen), the number of viable fresh bacteria and the number of molds and yeasts were measured by the method described in Example 2. . The results are shown in Table 9.

  As is apparent from Tables 7 and 9, the dipping process of the glutinous rice is carried out by changing the rotation speed of the drum 4 to 14 seconds / revolution (drum passage time: about 4 minutes 12 seconds) or 10 seconds / revolution (drum passage time: about The raw fresh powder produced by running as 3 minutes had a small number of general viable bacteria and molds / yeasts immediately after production and after refrigerated storage (however, the dipping process of sticky rice was performed at a drum rotation speed of 10 seconds) / Except for the number of general viable bacteria and the number of molds / yeasts after 14 days of refrigerated storage of freshly produced powder produced by running as rotation).

Measurement of texture of kneaded dough consisting of raw fresh powder and water Using fresh fresh powder produced in Example 5 and refrigerated or frozen for 16 days, powder to water = 10: 7 (weight ratio) Mix, knead and steam for 25 minutes at 100 ° C., then knead by hand 40 times to prepare the dough. This dough was subjected to measurement with a texturometer (manufactured by General Foods, USA), and adhesion, cohesion, hardness, stickiness and angle were calculated. The results are shown in Table 10.

  As is clear from Table 10, there is no significant difference in texture under the water immersion conditions (rotary drum rotation speed is 14 seconds / revolution or 10 seconds / revolution) at the time of preparing fresh raw powder as implemented this time. It was. However, compared with the case where conventional fresh powder was used, all items were small values.

  Also, the difference depending on the storage conditions (refrigerated or frozen) was not clear.

Measurement of the number of general viable bacteria, the number of molds / yeasts, the number of heat-resistant bacteria, the number of coliforms, and the number of Bacillus cereus in the fresh raw powder of the present invention. Various conditions such as the water temperature were as shown in Table 11, and one kind of fresh raw powder was produced.

  The moisture content of the rice sampled when dropped from the lower belt of the three-stage belt 6 and the moisture content of the fresh raw powder immediately after production were measured by the method described in Example 1. The results are shown in Table 11.

  Further, immediately after the production and 2 months and 7 months after the production (storage condition: refrigerated), the number of general viable bacteria and the number of molds and yeasts of the fresh raw powder were measured by the method described in Example 2. The results are shown in Table 12.

  Further, immediately after production, and after 2 months and 7 months after production (storage conditions: refrigerated), the following methods were also used to examine heat-resistant bacteria, coliforms, and Bacillus cereus. The results are shown in Table 12.

(Test method for heat-resistant bacteria)
(1) Add 10 g of rice flour to 90 ml of sterilized distilled water and shake with a stomacher at room temperature for 30 seconds.

(2) Take 1 ml of distilled water after shaking (hereinafter sometimes referred to as “stock solution sample”) and dilute as appropriate (10-fold dilution, 100-fold dilution, etc.).

(3) Put 5 ml of the stock solution sample or diluted sample into a sterilized test tube and cover with a sterilized silicone stopper.

(4) Place the test tube (3) in a beaker containing boiling water and heat for 10 minutes.

(5) Hereinafter, steps (3) to (5) of the method for measuring the number of general viable bacteria are performed.

(Test method for coliform bacteria)
(1) A stock sample and a diluted sample are prepared in the same manner as in steps (1) and (2) of the method for measuring the number of viable bacteria.

(2) Put 1 ml of the stock solution sample or diluted sample into a sterilized Petri dish (with lid).

(3) Aseptically pour 10 to 15 ml of desoxycholate agar medium previously sterilized and then kept at 45 to 50 ° C. into a Petri dish containing the sample, and mix with the sample.

(4) When the desoxycholate agar medium is completely solidified, add 10 ml of the same medium and overlay.

(5) When the overlaid medium is completely solidified, invert the Petri dish and incubate at 35 ± 1 ° C. for 20 ± 2 hours.

(6) When there are 30 to 300 settlements on a flat plate (using stock sample or x diluted sample), count the number of settlements and use the diluted sample Multiply the number by the dilution factor to obtain the number of villages. The average value of the number of villages of three specimens is obtained.

(Test method for Bacillus cereus)
(1) A stock sample and a diluted sample are prepared in the same manner as in steps (1) and (2) of the method for measuring the number of viable bacteria.

(2) In a sterilized Petri dish (with a lid), the NGKG medium is solidified in a plate shape.

(3) The NGKG plate medium is smeared with 0.1 ml of the stock solution sample or diluted sample.

(4) Invert the Petri dish and incubate at 32 to 35 ° C. for 18 to 24 hours.

(5) During the growing colonies, those that satisfy the three conditions of egg yolk reaction (+), mannitol decomposition (-), off-white waxy or crude are confirmed, and the number of those colonies is determined. Count and, if it uses a diluted sample, multiply the number by the dilution factor to make the number of villages. The average value of the number of villages of three specimens is obtained.

  As apparent from Table 11 and Table 12, the rice bran dipping process was carried out with the drum rotation speed of the drum rotation drive device 3 being 11 seconds / rotation (drum passage time: about 3 minutes 18 seconds). The fresh raw powder had a small number of general viable bacteria and mold / yeast immediately after production and after long-term refrigerated storage. Moreover, regarding heat-resistant bacteria, coliforms and Bacillus cereus, they were negative both immediately after production and after long-term storage.

  By using the following method, dumplings (without sauce) were produced using four types of rice flour, and a taste test was conducted by six panelists.

(Used rice flour)
As shown in Table 1, the moisture content is 24.2% by weight (a), 22.9% by weight (b), 17.9% by weight (c), and commercially available Powder (d) (water content: 11.8% by weight) was used.

(Manufacturing method of dumpling)
(1) Weigh rice flour and water. At this time, the amount of water is 70% by weight in the total amount (rice flour + water) including the moisture contained in the rice flour.

(2) Put water and rice flour in a bowl and knead well.

(3) Spread a wet cloth on the steamer, arrange the seeds of (1) in small pieces, and steam with strong steam for about 40 minutes.

(4) Knead the steamed dough while it is hot.

(5) Divide the dough into about 10 g and round.

(Taste test method)
Each of the six panelists scored the taste of each dumpling by a 5-point method. Five points are the best and one is the worst.

  The results are shown in Table 13.

  As is clear from Table 13, there was a correlation between the moisture content of rice flour and the taste of dumplings, and the higher the moisture content, the higher the evaluation of the taste.

It is a schematic diagram which shows an example of the apparatus for implementing this invention which concerns on a manufacturing method.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1a Raw material tank 1b Pipe 2 Water tank 3 Motor 4 Rotating spiral drum 5 Wire mesh belt 6 Three-stage belt 7 Pumping ring / blow 8 Cyclone for collecting hydrous rice 9 Tank for hydrous rice 10 Fixed quantity supply device 11 KV Airflow crusher 12 Powder collection cyclone 13 Suction fan 14 Three-way valve

Claims (12)

A rice powder having a high water content, wherein the water content is 16.0 wt% to 23.5 wt%, and the product temperature is 10 ° C. or lower. Rice powder with a high water content according to claim 1, wherein the product temperature is -20 ° C or lower. The rice flour having a high water content according to claim 1 or 2, wherein the water content is more than 19.0% by weight and 23.5% by weight or less. The step (a) in which the rice is immersed in water, drained and aged as necessary to make the water content of the rice 23.5 wt% to 26.5 wt%, and the rice that has undergone the step (a) A step (b) of pulverizing with a pulverizer and setting the moisture content of the obtained rice flour to 16.0 wt% to 23.5 wt%, and a step of refrigeration or freezing the obtained rice flour until immediately before use (c) And a method for producing and storing rice flour. The method for producing and storing rice flour according to claim 4, wherein the water content of the rice obtained in step (a) is 24.5 wt% to 26.5 wt%. The method for producing and storing rice flour according to claim 4 or 5, wherein the moisture content of the rice flour obtained in the step (b) is 17.5 wt% to 23.5 wt%. The method for producing and storing rice flour according to any one of claims 4 to 6, wherein the step (c) is a step of refrigeration of the rice flour for 30 days or more after the production. The method for producing and storing rice flour according to any one of claims 4 to 6, wherein the step (c) is a step of freezing the rice flour for 20 days or more after the production. The method for producing and storing rice flour according to any one of claims 4 to 8, wherein the step (a) is carried out by a continuous method. Step (a) includes (a-1) injecting rice and water into a water tank to obtain a rice / water mixture, and (a-2) the obtained rice / water mixture is placed horizontally on a rotating spiral drum. The drum is passed through while rotating the drum in the circumferential direction, and the water-containing rice that has undergone the steps (a-3), (a-1) and (a-2) is moved with a wire mesh belt, (A-4) (a-3) including moving the water-containing rice that has undergone the step by a reversing type multi-stage belt, and step (b) pneumatically feeding the water-containing rice (b-1) and (b -2) The method for producing and storing rice flour according to any one of claims 4 to 9, comprising pulverizing with an airflow pulverizer. A method for producing rice flour having a desired water content, including the following steps:
(A-1) Injecting rice and water into a water tank to obtain a rice / water mixture,
(A-2) The obtained rice / water mixture is passed through a horizontally placed rotary spiral drum while rotating the drum in its circumferential direction.
(A-3) moving the water-containing rice that has undergone the steps (a-1) and (a-2) with a wire mesh belt,
(A-4) The water-containing rice that has undergone the step (a-3) is moved by a reversing multi-stage belt,
(B-1) Pneumatically feed the hydrated rice that has undergone the steps (a-1) to (a-4), and pulverize the hydrated rice that has undergone the steps (b-2) and (b-2) with an airflow crusher. To do. Steps (a-1) to (a-4) are performed under the conditions such that the moisture content of the rice at the end of step (a-4) is the desired moisture content of the rice flour to be produced +2 to 8% by weight. The manufacturing method of the rice flour which has the desired moisture content of Claim 11 performed.

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