JP2012039886A5

JP2012039886A5 -

Info

Publication number: JP2012039886A5
Application number: JP2010181076A
Authority: JP
Filing date: 2010-08-12
Publication date: 2013-08-29

Description

本発明の即席粥状食品の素の調製において、低粘度化うるち米アルファ化物に配合する澱粉分解物は、ＤＥ１〜２４の澱粉分解物を用いるが、該澱粉分解物として、ＤＥ１〜１８のデキストリンを用いることが特に好ましい。すなわち、デキストリンなどの澱粉分解物は、お粥の喫食中の状態変化を起こさせない性質を持つが、ＤＥが大きくなるとお粥に甘味性を与える傾向にある。おおよそ、ＤＥは１〜２４が使用可能で、ＤＥ１〜１８が、状態変化を起こさなく、甘味性が出なくお粥中の米の風味がすなおに出てより好ましい。また、α化した米粉とデキストリンなどの澱粉分解物の比は、澱粉分解物の含有量が多くなればなるほど、喫食中の粘度増加などの状態変化を抑えることができるが、澱粉分解物を多く添加しすぎると米本来の風味が薄れてしまい本発明の目的から外れる。よって、前記のとおり、低粘度化したうるち米のアルファ化物とデキストリンなどの澱粉分解物の比は、９０：１０〜４０：６０（α化した米粉９０〜４０重量部に対し、澱粉分解物１０〜６０部）が使用可能であるが、お粥の状態、米粉の組成により変えることができる。更に、９０：１０〜６０：４０（α化した米粉９０〜６０重量部に対し、澱粉分解物１０〜４０部）がより好ましい。
In the preparation of the raw rice bran food of the present invention, the starch degradation product to be blended with the low-viscosity glutinous rice pregelatinized product uses the starch degradation product of DE1-24, and the dextrin of DE1-18 is used as the starch degradation product. It is particularly preferable to use it. That is, starch degradation products such as dextrin have the property of not causing the state change during eating of porridge, but tend to give sweetness to porridge when DE becomes large. In general, DE can be 1 to 24, and DE 1 to 18 are more preferable because they do not cause a change in state, do not have sweetness, and have a mild taste of rice in rice cake. The ratio of pregelatinized rice flour and starch degradation products such as dextrin is such that the higher the starch degradation product content, the more the state change such as viscosity increase during eating can be suppressed. If it is added too much, the original flavor of rice will be diminished, which is not the object of the present invention. Therefore, as described above, the ratio of the low-viscosity brown rice pregelatinized product and the starch decomposed product such as dextrin is 90:10 to 40:60 (the starch decomposed product 10 to 90 to 40 parts by weight of pregelatinized rice flour). 60 parts) can be used, but can be changed depending on the state of the rice cake and the composition of the rice flour. Further, 90: 10-60: (to α phased rice flour 90-60 parts by weight, degraded starch 10-40 parts) 40 are more preferred.