JP2007116920A - Ultrafine powder of black rice, and ultrafine powder of other grain - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide ultrafine powder of black rice solving the following problems: powder raw material having a conventional grain size lacks fineness of texture, stickiness and extensibility, and also causes cracks when making it pasty, so that sufficient firm texture of the paste is not attained unless the paste is kneaded extremely well. <P>SOLUTION: The ultrafine powder of black rice is obtained by grinding raw material into ultrafine grains with an airflow grinder mill until the grain size becomes about 10 μ so that beautiful pale purple color of the black rice is enphasized, the taste and flavor of the raw material is enhanced, and fine texture, extensibility and firmness are imparted to the paste. Ultrafine powder of other grains such as rice, wheat, corn, buckwheat or its epidermis, beer yeast is increased in the taste and flavor of raw material, and the paste thereof becomes fine in its texture and is increased in its firm texture. Addition of the ultrafine powder at 5-20 wt.% based on the raw material results in bringing good effects. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to black rice and other cereal powders.

Conventional black rice powder and other cereal powders have coarse powder particles, and when kneaded, etc., they have poor elongation, rough texture, and weak waist. It was difficult to obtain a sufficient effect unless we kneaded very strongly.

According to the conventional technique, when cereals are made into powder, they are pulverized by a roll pulverizer, a hammer mill pulverizer, a pin mill or the like, so that they are pulverized to about 100 mesh (150 microns) and have a coarse particle size.

With recent technology, an airflow crusher was created. The target cereals collide with each other by vigorous air current, causing shearing and pulverization, and ultra-fine pulverization. The conventional method cannot perform such fine grinding.

JP 05-154399 JP 08-155324 A JP 09-206613 JP2004243331

If the grain size of black rice is rough, a beautiful pale purple color will not appear. The present invention intends to make a raw material product capable of maximizing the color of black rice by making the raw material ultrafine powder so as to effectively utilize the pigment of black rice.

In addition, when black rice is made into a kneaded product or a part thereof is added, if the particle size of the powder is rough, the texture is rough and a firm product cannot be obtained.

At the same time, the taste of the raw material is enhanced by making other grains of rice, wheat, corn, buckwheat, etc. ultrafine, and the physical properties of the raw material change, making it a kneaded product or adding some of it to make it sticky. Aim to be able to produce a fine and firm thing.

In the airflow type pulverizer, particles collide with each other by a violent airflow of an object to cause shearing and pulverization, thereby enabling ultrafine pulverization with an average particle size of about 10 microns.

  Cereals pulverized by this pulverizer are super fine powders, so that physical properties that are not found in conventional powders are manifested, and if kneaded, the product becomes sticky and has a much finer and more firm product than before.

Agricultural products are usually contaminated with bacteria, and black rice is also quite contaminated because it usually has a viable count of 10 ³ to 10 ⁵ . If the raw materials are sterilized and sterilized, a more characteristic product can be obtained and the value of the product is improved.

The color of black rice is dark purple, but the surface of the grain of rice is rich in pigments and dark in color, and the interior is small so the color is light. This color is an anthocyanidin dye. The black rice is dark so it feels black. When this is crushed, the pigment is scattered and the product turns gray.

Since this product is first heat steam sterilized, the pigment oozes out and moves to the inside of the black rice to make the color vivid. The color of the crushed material becomes a little brighter. If it is dissolved in water or poured into hot water, a beautiful pale purple light blue can be obtained.
The superfine product breaks down to the cells, and the pigment is easily leached into hot water. This beautiful color is also a characteristic of black rice ultrafine powder.

The particles of this product are particularly fine. The particle size distribution of the particles is approximately Poisson distributed, but the center is at 12 microns, and the whole is in the range of +7 to -7 microns. The cumulative weight at 6 to 13 microns of 13 microns or less is 50%. In addition, since a large particle having a particle size of 25 microns or more is hardly included, a fine and smooth feel is obtained.

Rough, large particles that have been produced in the past have gaps between them, and even if kneaded, the binding force is weak and stickiness is difficult to occur. If small particles are added to small particles or large particles, the gap is filled, and the binding force, adhesive strength, elongation, and waist rise. This is an effect not found in conventional raw materials and is a feature of this production method.

In the airflow type pulverization, the object is not pulverized by the machine, but the objects are momentarily collided and pulverized in the air by the violent airflow, so that almost no heat is generated. There is no machine with such a mechanism until now, and since the rise of the product temperature in the process is small, a product with little quality deterioration in the grinding process can be obtained.

The raw material pulverized by the airflow method has a good aroma. Since the scent component is a volatile component, the cell membrane is broken by pulverization and the volatile component is easily volatilized.

As for the taste, especially umami and sweetness come out. The surface area increased by miniaturization, and the raw materials with weak taste have come out with more original taste.
Proteins become peptides and amino acids when their molecular weight decreases, resulting in umami. Starch becomes sugar and has a sweet taste when the molecular weight decreases. These free peptides and saccharides appear on the surface by micronization, and taste and sweetness are felt on the tongue.

  Black rice is characterized by good color and physical properties, but the following are characterized by physical properties.

  If rice (Uruchi rice, glutinous rice) is made into ultrafine powder of about 10 microns, a raw material having physical properties different from those of conventional rice flour can be produced. If it is kneaded, it is fine, sticky, and firm. Mochi can reduce kneading, and sticky rice flour is sticky like glutinous rice.

  If you add some of this product to products that use various types of rice flour, you can easily obtain a product that is fine, sticky, and firm.

  If wheat is made into ultrafine powder by this method, like rice flour, the product is fine, sticky, and firm.

  The same applies to corn flour.

  If buckwheat is made by this method and mixed with conventional buckwheat flour in an amount of 10-30%, a fine, elastic and firm product can be obtained. Moreover, a product with a strong buckwheat taste can be produced.

  When the buckwheat is ground, the cuticle is separated and discarded, but if this cuticle is pulverized by this method and mixed with buckwheat flour by 5 to 10%, it is difficult to bind ten percent soba, but it easily binds. You can make 100% soba. And this buckwheat is strong and has a surprisingly strong buckwheat taste.

When brewer's yeast is pulverized by this method, a particularly strong tasting powder is produced and a sweet taste is also produced. This is a feature that can be emphasized markedly from conventional products.

This production method can give a new property because ultrafine powder can be produced by changing the raw material grinding method. The powder of the conventional manufacturing method is difficult to knead because it has a large particle size, but when kneaded with ultrafine powder, the binding force increases, and the elongation, waist strength, and fine texture are easily achieved. And soft touch and strong taste and fragrance come out.

  In other words, the present production method that can impart strong and good properties to raw materials is special, and products made thereby have characteristics that have not existed before.

Since this product has various features, it can be used in various ways.
When added to various processed foods that value beauty, such as confectionery ingredients such as Japanese confectionery and Western confectionery, and frozen confectionery such as bread and ice cream, black rice ultra-fine powder is an anthocyanin that black rice has never seen before A light purple product that makes use of natural pigments.

Since this product is a special sterilizer, it can be sterilized in just a few seconds, and pulverization is a processing method that hardly raises the product temperature, so the product has little change in quality, tastes good, and has a low number of bacteria.

First sterilize the black rice. The latest pressurized steam sterilizer divides rice into fixed amounts and flows them down to the sterilizer intermittently, and the sterilization chamber is partitioned and sterilizes by passing overheated steam. In sterilization of rice, there are almost no bacteria inside the rice grain, so it suffices for steam to circulate on the surface of the rice grain, and this sterilizer can instantly sterilize it. Cooled and dried after sterilization, a sterilized black rice raw material can be obtained.

Sterilized black rice is passed through an airflow crusher. A fixed amount is supplied from the hopper and pulverized. The product continuously flows down as an unprecedented ultrafine powder.

The latest pressurized steam sterilizer divides black rice into about 5kg and makes it flow down to the sterilizer intermittently. The sterilization chamber is divided into rooms by a butterfly valve, and superheated steam is passed through it. Pressure 1.3 atm, steam temperature 140 ° C., if sterilization processing time 5.5 seconds, the viable cell count is close to zero of 10 ^5.

Table 1 shows the degree of sterilization depending on the sterilization conditions.

This sterilizer is equipped with a cooling and drying device, and the sterilized raw material is continuously taken out.

Table 1 <Degree of sterilization of black beans>

The next crushing process is also continuously fed from the hopper and passed through the airflow crusher. The airflow type crusher arranges eight blades on a rotating shaft in two rows to narrow the gap and rotates at high speed. The target object is crushed and sheared by particles colliding with each other by vigorous air current, and can be finely pulverized with an average particle size of 10 microns, which is impossible with conventional machines.

The rotational speed of the rotary shaft is 6000 RPM and the object is crushed almost instantaneously. In the conventional pulverization method, since the object is pulverized by collision and friction with the machine, both the machine and the object become high temperature, and the quality deteriorates. In this manufacturing method, the product temperature can be pulverized at a low temperature not exceeding 40 ° C., and the quality is maintained. Moreover, the particle size is much finer than that of the conventional method.

Claims (2)

Sterilized black rice for a short period of time by steam sterilization to produce a sterilized raw material, which is then finely pulverized to about 10 microns with an airflow crusher and dissolved in hot water. Sterilized black rice ultra fine powder that gives the fineness of the texture and the strength of the waist. Grain such as rice, wheat, corn, buckwheat and its cuticles and beer yeast are finely pulverized to about 10 microns with an air-flow crusher. Super fine powder that comes out, changes its physical properties, turns into a kneaded product, and adds a little to the kneaded product to make it sticky and fine.