JP2008301769A - Rice noodles and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing wholly rice-derived and wholly homogeneous rice noodles which can be satisfactorily presented to the market as a noodle product. <P>SOLUTION: The method comprises a process of using high-amylose rice (amylose content: 25-35%) as feedstock which is not tasty as boiled rice; polishing the high-amylose rice and then grounding so as to be 1-10% in the degree of starch damaged into rice flour which is then kneaded with added water and heat-treated, and then formed into noodle ribbons by an appropriate means, thus producing semi-raw noodles with 35-45 wt.% in water content and 45-55% in acid solubility. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention particularly relates to raw noodle-like rice noodles and a method for producing the same.

  Regarding the production of so-called rice noodles using rice flour, rice flour does not contain gluten like wheat flour and cannot be formed into noodle strings as it is. For this reason, various noodle forming means have been proposed.

  As the simplest example, a means for replacing part of wheat flour with rice flour and using gluten containing wheat flour (Japanese Patent Laid-Open No. 53-130448), a means for using raw starch as a binder to make raw noodles (Japanese Patent Publication No. 60) -41579). Further, a method has been proposed in which starch is added and starch is heated to partially gelatinize to enhance the function of the joint (JP 2000-83611 A, JP 2002-315526 A). ).

  Furthermore, kneading hydrated glue of glucomannan as a binder (JP 2006-2179127) or adding a thickening polysaccharide (JP 2006-166724) to form noodle strings by adding a binder Means to do this have also been proposed.

  However, since the unique flavor of rice is impaired by the additive, a means for producing noodles having a unique flavor of rice (noodle strings forming means) has been proposed by using 100% rice-derived products.

  For example, Japanese Patent Publication No. 5-8657 (Patent Document 1) discloses a means for mixing raw rice flour with water-kneaded rice flour and kneading and rolling it into noodle strings.

  In addition, in Japanese Patent Application Laid-Open No. 2006-304673 (Patent Document 2), rice bran that is produced when the rice-derived material obtained by pulverizing or grinding dry rice is further refined with 90% polished rice. In addition, a method is disclosed in which an appropriate amount of water or hot water is added and well kneaded under reduced pressure in a sealed container, and the kneaded rice flour viscous material is rolled to form rice dough. In other words, the kneading under reduced pressure strengthens the mutual binding between the starch grains to obtain a corresponding stiffness.

Japanese Patent Publication No. 5-8657. Japanese Patent Laid-Open No. 2006-304673.

  Noodles in raw noodles (including half-heated foods) are also used in rice noodles using a binder such as starch and thickening polysaccharide as described above, and in rice noodles made from 100% rice. It is intended to maintain the line, but when it is boiled to make it edible, the noodle strings adhere to each other and become a lump, and there is no smooth feeling like general noodle foods, and the taste of noodle foods Does not satisfy.

  In addition, in the flavor, it is not possible to avoid the influence of the binder substance, and even if it is noodles using 100% rice-derived products, when the method described in Patent Document 1 is adopted, the heat-treated portion and the raw rice flour When the method described in Patent Document 2 is adopted, the rice bran flavor becomes an obstacle, and in particular, complicated means of kneading under reduced pressure is required.

  Therefore, the present invention focuses on the fact that high amylose rice, which is considered to be inferior as cooked rice, is more likely to form noodle strings than ordinary cooked rice. The present invention proposes a method for producing rice noodles that do not wear and do not lump and have an excellent texture.

  The rice noodle and the method for producing the same according to the present invention are prepared by pulverizing rice having an amylose content of 25 to 35% to a rice flour having a starch damage degree of 1 to 10%. It is characterized by being formed into a wire and having a water content of 35 to 45% and an acid solubility of 45 to 55%.

  The produced rice noodles are in a semi-gelatinized state, and are made from 100% high amylose rice as a raw material to maintain the noodle strings without using a binder. By performing, it becomes an edible state, and maintains a noodle string state without becoming a lump after boiled.

  The constitution of the present invention is as described above, and is produced with only rice flour, has rice flavor, and can provide rice noodles that maintain the shape of the noodle strings sufficiently even when boiled, especially in the milling process, heating Since the rice flour dough that becomes the noodle dough has predetermined physical properties in the processing process, since the material having different physical properties is not added during the manufacturing process, the uniformity of the noodle itself is maintained and the quality is sufficiently satisfactory. This is a raw noodle-like rice noodle.

  Next, while showing the optimal embodiment of the present invention, a comparative example for ascertaining the basis for the numerical limitation was implemented.

  As an optimal embodiment of the present invention, high amylose rice (variety: Niigata No. 79, amylose content 32.3%) was milled with a pin mill after milling to obtain rice flour having a starch damage degree of 1.3%.

  The starch damage degree was measured by dispersing 500 mg of pulverized rice flour (dry matter) in a flask to which 50 ml of 0.25N hydrochloric acid was added, and shaking in a constant temperature water bath at a temperature of 55 ° C. for 2 hours. Transfered to a centrifuge tube and centrifuged, and the total sugar content of the supernatant was measured by the phenol / sulfuric acid method, and was determined by the formula [starch damage (%) = (glucose in the supernatant / 500) × 100]. Is. The following numerical values were obtained in the same manner.

  Next, water is added so that the total water content is 35% and kneaded to make a dough, which is steamed for 5 minutes, and is made into rice noodles having a diameter of about 2.5 mm by an extrusion noodle making machine.

  When the rice noodles were boiled for 3 minutes after being allowed to cool, the noodles immediately after boiling had a hardness of 856 gw, the noodle strings were not attached to each other, and the noodles were well-treated in the soup stock. Even when the rice noodles are cooked, the rice noodles are strong and crisp and the rice flavor is fully utilized.

  Next, in order to verify the amylose content, starch damage degree, moisture content, etc., the following comparison was performed.

  First, because of starch damage, milled rice with an amylose content of 32.3% is milled into different rice flours with starch damage of 1.3%, 7.1%, and 13.4%. Water added to 35% each, kneaded, steamed and heated for 5 minutes, made noodles and edible by boiling for 3 minutes, resulting in the results shown in FIG. It is.

  That is, as the degree of starch damage during milling increased, the hardness of boiled noodles decreased, and when it exceeded 10%, it was confirmed that surface stickiness (dissolution of the surface) was likely to occur.

  Next, using polished rice having an amylose content of 32.3%, using rice flour having a starch damage degree of 1.7%, adjusting the amount of water, the same noodle making treatment (hydrothermal treatment, noodle strings) Forming process). As a result, the properties, water content, and acid solubility of each noodle are as shown in the table of FIG.

  The acid solubility was determined by measuring the degree of gelatinization of starch in rice noodles that had been added to rice flour and steamed and heated, and the amylose content, water content, heating conditions, difficulty in forming noodle strings, and edible state It is used as an index for discriminating final conditions (optimum range) of rice noodle production such as stickiness and texture. Specifically, 250 mg of rice noodles dried and crushed and passed through a 100-mesh sieve was weighed and dispersed in a flask to which 50 ml of 0.25N hydrochloric acid was added. After shaking for a while, the dispersion was transferred to a centrifuge tube and centrifuged, and the total amount of sugar in the supernatant was measured by the phenol / sulfuric acid method. [Acid solubility (%) = (glucose in the supernatant / 250) × 100].

  From the above results, the higher the moisture after heating (corresponding to the moisture at the time of dough production), the higher the acid solubility, and if the moisture content is too high, the noodle strings adhere to each other, the same as the conventional rice noodles Inconvenience arises. Furthermore, the lower the water content, the lower the acid solubility, causing inconvenience in noodle string formation.

  Therefore, it was confirmed that it was necessary to produce the noodles in a state where the moisture content was 35 to 45% and the acid solubility was 45 to 55% in the state (raw noodle state before the edible treatment).

  In addition, in order to confirm the amylose content of the polished rice used, polished rice having an amylose content of 17.1%, 27.4%, and 32.3% was used. After washing with water, the starch damage degree was 3 to 10% with a pin mill. The hardness of each noodle that was milled to a range, watered to a moisture content of 35%, kneaded and heated (steamed for 5 minutes), edible after noodle making (boiled for 3 minutes), and The properties and taste were as shown in the table of FIG.

  Therefore, rice noodles using polished rice having an amylose content of 17.1%, which is generally considered to be delicious as cooked rice, is not satisfactory as a noodle food, and so-called high amylose rice has an amylose content of 25% or more. It was confirmed that rice noodles using this rice are suitable as noodle foods.

  In the practice of the present invention, the rice pulverizing means (milling means) is not limited to a pin mill, but may be a brake roll or an airflow pulverizer, and starch damaged by heat generated during pulverization falls within a predetermined range. This should be done.

  Moreover, each means of hydration, kneading, and heating can adopt a desired means, and the noodle string forming means may be another noodle making machine or manually cut. Of course, the thickness of the noodle strings is also arbitrary.

Comparison table with comparative examples for verifying the method of the present invention (verification of starch damage degree). Same table (verification of water and acid solubility). Same table (verification of amylose content of raw rice).

Claims (2)

  Rice having an amylose content of 25 to 35% is pulverized to a starch damage degree of 1 to 10% to make rice flour, hydromixed and heated, and formed into noodle strings by appropriate means, with moisture of 35 to 45%. And the manufacturing method of the rice noodle characterized by the acid solubility being 45-55%.   Rice having an amylose content of 25 to 35% is pulverized to a starch damage degree of 1 to 10% to make rice flour, hydro-kneaded and heated. Rice noodles produced by producing an acid solubility of 45 to 55%.

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