JP2007222070A - Compound processed rice and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide compound processed rice obtained by compounding grains, functional food materials and the like so as to have functionality, free from adhesion of grains when subjected to molding, allowed to be cooked through the same process as that for cooked rice, having the same palate feeling as that of the cooked rice, and excellent in loosening property. <P>SOLUTION: The compound processed rice is obtained through the following process: charging a composition containing grains, a grain-processing improver and/or functional food materials into a screw-type extruder; heating, crushing, mixing and kneading the composition; and subjecting the resultant composition to extrusion so that the cut particles do not adhere to one another so as to be cooked like rice, be excellent in loosening property and provided with the same palate feeling as that of cooked rice. The novel compound processed rice is obtained through being mixed with the functional food materials so as to have further compounded function. The method for inexpensively producing the compound processed rice comprises a simple production process without limiting the grains by their shapes or kinds. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention supplies a composition containing a cereal and a cereal processing improver and / or a functional food to a screw-type extruder, heats, pulverizes, mixes and kneads, and extrudes from a die attached to the tip of a cylinder barrel. New combined processing that can be molded without binding the cut particles, can be cooked like rice, has the same texture as cooked rice, and functional ingredients are combined in cereals It is about rice.

Conventionally, there is a rice-like food having the same appearance and texture as cooked rice by molding and processing dextrin, konjac mannan and the like into starch such as processed starch. (For example, refer patent document 1) There exists the method of alpha-ized rice with an extruder, and drying and manufacturing a processed rice pellet. (For example, see Patent Document 2)

As a starch material such as cereals, there is a method for producing rice with vegetables by using long grain seeds such as Thai rice, blending vegetable pulp, etc., and molding and processing with an extruder. (See, for example, Patent Document 3) There is artificial rice that has been processed with an extruder using egg white and rice flour. (For example, see Patent Document 4)

In cooked rice, there is a method of suppressing loosening, texture, and flavor deterioration by blending a quality improver for processed cereal foods using soybean polysaccharides and branched dextrins. (For example, refer patent document 5) There exists a manufacturing method of the artificial rice for brown rice component reinforcement | strengthening which mixed the starchy substance, the brown rice or / and the ground rice, and the gelatinizer, extruded the mixture with the extruder, and cut | disconnected. . (For example, see Patent Document 6)

There is a method for producing a germinated brown rice processed food obtained by extruding a germinated brown rice to which a high protein material and / or a high dietary fiber material is added under high temperature and high pressure conditions of a temperature of 120 to 240 degrees and a pressure of 2 to 10 MPa. (For example, refer patent document 7) The thing obtained by shaping | molding cereals by using an extruder melt | dissolved by cooking rice, and there was nothing which obtains the food texture similar to cooked rice.

JP-A-6-197712 JP-A-8-23898 JP-A-9-248144 JP-A-11-285353 JP 2004-208636 A JP 2002-233317 A JP 2003-180276 A

It is used for feeds, plastic raw materials, etc. due to the different flavors (unfavorable flavor) of old rice odors and musty odors such as used rice. There is a need for technology development and new foods that can be used.

Combined cereals and functional ingredients, etc., and combined processed rice, it is possible to cook rice in the same way as cooked rice without binding the particles cut during the molding process in the molding process of cereals. There is also a need for composite processed rice with the same texture and good looseness. Although cereals are coated with vitamins, minerals, etc., the coating amount is small, there are few components that can be coated, and there are problems such as elution during cooking.

As a result of intensive studies, the present inventors have supplied a composition containing cereal and a cereal processing improver and / or functional food to a screw-type extruder, heated, pulverized, mixed and kneaded, and placed at the tip of the cylinder barrel. By extruding from the attached die, the cut particles can be molded without binding, can be cooked like rice, has excellent looseness, and has the same texture as cooked rice, Further, the present invention relates to a novel combined processed rice in which functional ingredients are further compounded with cereals by blending functional ingredients.

The obtained composite processed rice is a composite processed rice having a texture similar to that of cooked rice without being able to adjust the nutritional components, functional ingredients, and the like according to the desired application and dissolving during cooking. In addition, the present invention has been completed by finding a method that can be manufactured at a low cost by a simple manufacturing process without being limited to the shape and type of cereals.

In claim 1, the composition containing the cereal and the cereal processing improver and / or the functional food is supplied to the screw-type extruder, heated, pulverized, mixed and kneaded, from the die attached to the tip of the cylinder barrel. The summary of the present invention is a composite processed rice, which is extruded and has a texture similar to that of cooked rice, and is made by combining functional foods with grains.

In claim 2, the grain processing improver contains one or more kinds selected from dietary fiber, resistant starch, and pregelatinized starch, and 0.1 to 20 parts by weight based on grain. The composite processed rice according to claim 1 is characterized.

In Claim 3, the functional foodstuff of Claim 1 is selected from vegetables, seafood, vitamins, and minerals, contains 1 type or 2 types or more, and 0.01-30 weight part with respect to cereals The summary of the composite processed rice is characterized by containing.

In the fourth aspect, the composite processed rice according to any one of claims 1 to 3 is coated with a food coating agent. In Claim 5, the composite-processed rice as described in any one of Claims 1-4 is aseptically packaged rice, frozen rice, chilled rice, retort rice, dried rice, canned rice, noodles, char rice, A composite processed rice characterized by baked rice, rice crackers, and rice cooked was used as a gist.

In claim 6, after the extrusion molding according to claims 1 to 5, the composite rice processed food dried and pulverized to 0.005 to 2 mm is instant rice flour, processed rice powder, okonomiyaki powder, takoyaki powder, mix The gist is a composite processed rice characterized by being flour, rice bread flour, rice-containing noodle flour, and soup flour.

A composition containing a cereal and a cereal processing improver and / or a functional ingredient is supplied to a screw-type extruder, heated, pulverized, mixed, kneaded, and extruded from a die attached to the tip of a cylinder barrel. The molded product can be processed without being bound to each other, the rice can be cooked in the same manner as normal rice, it has excellent looseness, and the same texture as cooked rice can be imparted. An object of the present invention is to provide a production method capable of producing in a short time with a simple process. New aseptically packaged rice, frozen rice, chilled rice, retort rice, dried rice, canned rice, noodles, char rice, grilled rice, rice crackers, miscellaneous rice cooked with functional ingredients combined with functional ingredients. The purpose is to provide composite processed rice that can be used for various purposes.

In the present invention, a composition containing cereal and a cereal processing improver and / or a functional food is supplied to a screw extruder, heated, ground, mixed and kneaded at 20 to 80 degrees, and attached to the tip of a cylinder barrel. By extruding from a dry die, a beautiful molded product can be obtained without sticking the cut particles, cooked in the same way as cooked rice, excellent in looseness, and texture similar to that of ordinary cooked rice Thus, a functionally processed material in which the functional food material is further combined with the cereal can be obtained without the functional food material eluting into the cooked rice. By coating the extruded composite processed rice with a food coating agent, it is possible to obtain a composite processed rice that can be used for high-speed rice cooking.

A composition containing a cereal and a cereal processing improver and / or a functional food is uniformly mixed, supplied to a screw-type extruder, hydrated in the state of the composition, and heated and mixed at a barrel of 30 to 80 degrees.・ Knead and put the whole into a melt-mixed state, extrude the composition from a die attached to the tip of the cylinder barrel, and shape or dry or grind it according to the desired application, making it easy to combine composite rice in a short time Can be manufactured.

The temperature conditions of the screw extruder vary depending on the desired application, the shape of the composition, and the like, and the barrel temperature is extruded with a stepwise temperature gradient according to the desired application. A barrel temperature of 30 to 80 ° C. is preferable, and a barrel temperature of 30 ° C. or less is not preferable because the amount of discharge is small and the caking property is low. If it is 80 degrees or more, it is not preferable because it is dissolved or functional food is eluted by secondary processing such as rice cooking.

As the screw type extruder, a single screw extruder, a twin screw extruder or the like having functions such as kneading, mixing, and plasticizing can be used. By changing the nozzle structure and molding method of the screw type extruder, it is possible to perform extrusion molding into a sheet shape, a cylindrical shape, a heart shape, a granular shape, a hollow cylindrical shape, or the like.

Next, a description will be given based on an embodiment of the present invention. Examples of cereals include rice, wheat, oats, corn, rye, barley, buckwheat, awa, hinoki, soybeans, etc., and processed products whose properties are similar to those before processing Can be used alone or in combination of two or more. As the shape of the cereal, one shape or two or more types can be used in combination with the shape of the cereal as it is, a pulverized product, powder or the like, and the shape of the cereal is not particularly limited.

The amount of cereal is determined according to the desired application, and is not particularly limited. The amount of cereal is preferably 25 to 90 parts by weight with respect to 100 parts by weight of the composition. The function of is lowered, which is not preferable.

As a cereal processing improver, one or more kinds selected from dietary fiber, resistant starch, and pregelatinized starch can be used in combination. The cereal processing improver is produced by heating, pulverizing, mixing, and kneading cereals in an extruder to suppress decomposition and structural changes of starch components in cereals. It mix | blends in order to improve the melt | dissolution suppression and loosening property in secondary processes, such as rice cooking of composite process rice.

The blending amount of the cereal processing improver is preferably 0.1 to 20 parts by weight with respect to 100 parts by weight of cereal. When 20 weight part or more is mix | blended, the taste and texture of the obtained composite processed rice are not preferable. By blending dietary fiber, a beautiful molded product is obtained, entering into the starchy particles of cereals, suppressing stickiness at the time of cooking, etc., improving looseness, and imparting adequate water retention・ Improve the texture. Further, by blending functional dietary fiber such as indigestible dextrin, it is possible to impart a blood sugar level adjusting function to the composite processed rice in addition to the effects described above.

As dietary fiber, water-soluble dietary fiber and vegetable fiber that is edible with insoluble dietary fiber, and as water-soluble dietary fiber, water-soluble hemicellulose derived from apple fiber, orange fiber, beans or cereals is preferable, as a commercial product, soybean Examples of the origin include “Soya Five” manufactured by Fuji Oil Co., Ltd.

Examples of water-insoluble dietary fibers include pulverized products such as beans, wheat, corn, and the like, corn fibers and wheat fibers obtained by processing and purifying these raw materials. As for the compounding quantity of dietary fiber, 0-20 weight part is preferable with respect to 100 weight part of cereals. When 20 weight part or more is mix | blended, the taste and texture of the obtained composite processed rice are not preferable.

Indigestible starch suppresses the stickiness of the extruded product, improves the discharge property, and gives a beautiful molded product, and can improve by buying cracks caused by drying. Appropriate stickiness and retention can be imparted to the resulting composite processed rice. As the indigestible starch, a product separated and purified from corn, rice or the like having a high amylose content is preferable. For example, there is “Nissan Roadster” manufactured by Nippon Shokuhin Kako Co., Ltd.

As for the compounding quantity of resistant starch, 0-20 weight part is preferable with respect to 100 weight part of grains. When 20 weight part or more is mix | blended, the taste and texture of the obtained composite process rice become hard, and it is unpreferable. When using together dietary fiber and resistant starch, 1-20 weight part is preferable with respect to 100 weight part of grains. When blended in an amount of 20 parts by weight or more, the resulting processed and processed rice is not preferable because the taste and texture of the resultant processed rice becomes hard and the stickiness becomes weak.

Alpha starch is heated, ground, mixed, and kneaded, and the formability is improved by improving the gelation ability of the extruded product from the die attached to the tip of the cylinder barrel. When it is done, there is little generation of bean paste, the looseness is improved, there is an appropriate stickiness, and the taste and texture are improved.

Examples of the alpha starch include those obtained by subjecting starch derived from corn, tapioca, potato, and wheat to alpha. In particular, those obtained from corn containing high amylose are preferable, and examples thereof include “Alster H” manufactured by Nippon Shokuhin Kako Co., Ltd. As for the compounding quantity of alpha starch, 0-15 weight part is preferable with respect to 100 weight part of grains. When blended in an amount of 15 parts by weight or more, the taste and texture of the obtained composite processed rice is not preferable.

The functional ingredients used in the present invention are compounded with the purpose of compounding ingredients and tastes peculiar to functional ingredients by increasing the effect of visually showing processed rice foods with pigment ingredients such as vegetables in complex processed rice. . As a functional food, one or two kinds selected from vegetables, seafood, mushrooms, fruits, minerals, amino acids and dried products thereof, crushed dried products, processed pastes, etc. These can be used together. Functional food ingredients can be mixed in an amount of 0.05 to 30 parts by weight with respect to 100 parts by weight of cereals.

By coating the composite processed rice of the present invention with a food coating agent, the coating process is performed for the purpose of suppressing dissolution and viscosity and maintaining the quality in secondary processing such as rice cooking. Examples of the coating agent for food include corn protein separated and purified from corn (for example, Twein manufactured by Showa Sangyo Co., Ltd.), shellac separated and purified from the secretion of Larva spp.

These food coating agents can be used by dissolving in an alcohol solvent. The coating method can be performed by a commonly used method. The coating amount can be determined according to the desired use / function of the composite processed rice.

The composite processed rice obtained in the present invention can be used in a wide variety of applications such as aseptically packaged rice, frozen rice, chilled rice, retort rice, dried rice, canned rice, noodles, char rice, grilled rice, rice porridge, and rice cooked rice.

Combined processed rice uses a grinder such as a hammer mill, a pin mill, an ultracentrifugal crusher, etc., and its use is widened by crushing to 0.005 to 2 mm according to the desired application. For example, instant rice flour, processed rice flour, It can be used for instant foods or raw materials such as okonomiyaki powder, takoyaki powder, mixed powder, rice bread powder, rice-containing noodle powder, soup powder.

Examples of the present invention will be specifically described below.

(Examples 1-9 and Comparative Examples 1-3)
Wash 5Kg of rice, add the composition shown in Table 1, mix, put into the hopper of a twin screw extruder, extrude from a deformed die with a barrel temperature of 50 degrees and 1.1 * 4 mm, Dried to give composite processed rice. Table 2 shows the evaluation of the obtained composite processed rice. After washing 450 g of rice, 150 g of the combined processed rice and 300 g of water (sum of rice and combined processed rice * 1.4 times the amount) were put into a rice cooker and cooked. Next, evaluation about cooked rice was performed using the cooked cooked rice, as shown in Table 3.

(Example 10)
1 kg of the composite processed rice obtained by the molding process of Example 1 is put in a flat bread granulator, 5 g of corn protein (Twein made by Showa Sangyo Co., Ltd.) is dissolved in 100 parts by weight of an 80 wt% alcohol solution, The solution was sprayed, and the composite processed rice coated with twein was dried at 90 degrees to obtain a coated composite processed rice.

(Comparative Example 4)
The composite processed rice obtained by the forming process of Comparative Example 2 was treated in the same manner as in Example 10 to obtain a coated composite processed rice.

(Evaluation on formability)
The evaluation regarding the formability at the time of the forming process was performed according to the following criteria by performing a five-step evaluation. “5” is a very beautiful molded product without adhesion between molded products. “4” is a beautiful molded product without adhesion between molded products. In “3”, there is no adhesion between the molded products, and the shape of the molded products is slightly bad. In “2”, the molded products are slightly adhered to each other, and the shape of the molded product is slightly bad. In “1”, the molded products adhere to each other, and the shape of the molded product is poor. The evaluation results are shown in Table 2.

(Evaluation on the solubility of molded products)
10 g of composite processed rice and 100 g of water were placed in a beaker, heated in a 600 W microwave oven, evaluated for solubility, evaluated in five stages, and judged according to the following criteria. “5” indicates no dissolution. “4” is slightly dissolved. “3” is slightly dissolved. “2” is slightly original. “1” has no original form. The evaluation results are shown in Table 2.

(Evaluation about cooked rice)
In addition, the evaluation regarding stickiness and looseness was evaluated according to the following criteria by performing a five-step evaluation. “5” has no stickiness and has very good looseness. “4” has no stickiness and is easy to loose. “3” is usually sticky and loose. “2” is slightly sticky and loose. “1” has poor stickiness and looseness. The evaluation results are shown in Table 4.

(Evaluation on the taste of cooked rice)
In addition, the evaluation regarding “texture” was evaluated based on the following criteria by performing a five-step evaluation. “5” has a very good texture. “4” has a good texture. “3” has a normal texture. “2” has a slightly bad texture. “1” has a bad texture. The evaluation results are shown in Table 4.

Compared to dietary fiber (water-soluble hemicellulose), resistant starch, and pregelatinized starch alone (Examples 1 to 3), the combined system was slightly better in terms of moldability and solubility. In Comparative Example 1 in which 25 parts by weight of pregelatinized starch, which is a cereal processing improver, was blended with 100 parts by weight of rice, it could not be neatly formed and the cooked rice was hard, and the texture was poor. In Examples 7 and 9 in which pumpkin powder was blended, the color of pumpkin did not elute even after cooking, but in Comparative Example 3, it eluted. As a result, by using together the cereal processing improver, the moldability and the composite processed rice were not dissolved, the stickiness was suppressed, and the texture was the same as that of cooked rice.

Claims (6)

A composition containing a cereal and a cereal processing improver and / or a functional ingredient is supplied to a screw-type extruder, heated, pulverized, mixed, kneaded, and extruded from a die attached to the tip of a cylinder barrel. A composite processed rice having a texture similar to that of cooked rice and a composite of functional ingredients in cereals and a method for producing the same. The cereal processing improver contains one or more selected from dietary fiber, resistant starch, and pregelatinized starch, and 0.1 to 20 parts by weight based on cereal. Combined processed rice as described. The functional food material according to claim 1 is selected from vegetables, seafood, vitamins and minerals and contains one or more kinds, and 0.01 to 30 parts by weight with respect to cereals. Combined processed rice. The composite processed rice according to any one of claims 1 to 3, wherein the composite processed rice is coated with a food coating agent. The composite processed rice according to any one of claims 1 to 4, wherein the aseptic packaged rice, frozen rice, chilled rice, retort rice, dried rice, canned rice, noodles, char rice, baked rice, rice porridge, miscellaneous cooking Combined processed rice characterized by After the extrusion molding according to claims 1 to 5, the composite processed rice that has been dried and pulverized to 0.005 to 2 mm is instant rice flour, processed rice flour, okonomiyaki flour, takoyaki flour, mixed flour, rice bread flour, A composite rice processed food characterized by being a rice-containing noodle flour or soup flour.