JP2012244936A - Rice starch-containing flour, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide new rice starch-containing flour containing nutritional components such as protein and fat which are included in rice grains without being eliminated while swelling as well as the rice starch: and to provide a new method for producing the rice starch-containing flour at low cost.SOLUTION: The rice starch-containing flour includes rice starch grains 11 internally included in amyloplast 13 constituting starch cells 10 in rice grains 1 in a single-grain state, and contains other constituents included in the amyloplast 13 and the rice grains 1 in a pulverized state.

Description

  The present invention relates to a rice starch-containing powder obtained from rice grains as a raw material and a method for producing the same.

Examples of starch raw materials include potato, sweet potato, corn, wheat, rice, etc. Among these, rice starch made from rice has the smallest particle size (average particle size of 2 to 5 μm). ) In addition to food, it is used as a raw material for photographic paper and cosmetics.
The rice starch is different from the rice flour obtained by simply grinding rice grains (which is commercially available for use as a raw material for bread or the like as a substitute for wheat flour). By destroying the amyloplasts containing the starch particles, only the rice starch particles are extracted and purified. And as a method of destroying the said amyloplast, the method of grind | pulverizing after immersing a rice grain in an alkaline solution is spreading widely industrially (for example, refer patent document 1).
However, this method requires an alkaline solution and a washing step for removing the alkaline solution, so there is a limit in reducing the production cost, and the yield is low. It is expensive. Therefore, the actual situation is that it is not practical to use rice starch as a substitute for wheat flour.

In addition, a method of destroying amyloplasts containing rice starch particles without using the alkaline solution has also been attempted (see, for example, Patent Documents 2 and 3).
However, the method according to Patent Document 2 is for heating rice grains at 75 ° C. or higher before soaking and pulverizing in water. Further, Patent Document 2 verifies the properties of the obtained rice flour and starch. Therefore, there is a possibility of denaturation by heat, and it is unclear whether it can withstand practicality.

  In addition, the rice flour disclosed in Patent Document 3 has a starch damage rate of 6.6 to 10.9%, which is a large difference compared to the starch damage rate (1.2%) of rice starch produced using an alkaline solution. It is hard to say that it is high quality.

By the way, when rice starch as described above is used as a raw material for bread as a substitute for wheat flour, it has been confirmed that a good puffed state is obtained (see Comparative Example 1 in FIG. 10). However, as mentioned above, rice starch is made by purifying starch contained in rice grains, so that proteins, lipids and various nutritional components have been removed by washing and dehydration after alkali treatment. It has become.
On the other hand, the rice flour is obtained by simply grinding rice grains, and in addition to starch contained in the rice grains, it contains proteins, lipids and various nutritional components as they are. However, it has been confirmed that when rice flour is used as a raw material for bread as a substitute for wheat flour, a good puffed state is not obtained (see Comparative Example 2 in FIG. 10).

JP 2010-57438 JP-A-11-75728 JP-A-2005-287365

  The present invention has been made in view of such a background, and particularly when it is used as a raw material for bread as a substitute for wheat flour, it can be expanded as well as rice starch, but is included in rice grains. Development of a novel rice starch-containing flour that contains nutrients such as proteins and lipids that are not removed, and a new manufacturing method that can produce this rice starch-containing flour at low cost It is a thing.

  That is, in the rice starch-containing flour according to claim 1, the rice starch particles included in the amyloplast constituting the starch cells in the rice grain are made into a single grain state, and the other components contained in the amyloplast and the rice grain are fine. It is characterized in that it is included in a state of being converted into a state.

  Further, the rice starch-containing powder according to claim 2 is characterized in that, in addition to the requirement according to claim 1, the damaged starch ratio is 5% or less.

  The rice starch-containing powder according to claim 3 is characterized in that, in addition to the requirements of claim 1 or 2, the water absorption is 60 to 80%.

  Furthermore, the rice starch-containing flour according to claim 4 is characterized in that, in addition to the requirements of claim 1, 2, or 3, the gelatinization start temperature is 72 to 74 ° C.

  Furthermore, the rice starch-containing flour according to claim 5 has a specific volume of bread produced by replacing 10-50% of wheat flour with rice starch-containing flour in addition to the requirements of claim 1, 2, 3 or 4. It is characterized by being 3.0 or more.

  Moreover, the manufacturing method of the rice starch containing powder of Claim 6 aims at water absorption to a rice grain in the state which immersed the rice grain in water, and was made into the rice immersion liquid, Then, a rice immersion liquid was thrown into a grinder. By pulverizing, the amyloplast containing the rice starch particles is destroyed to obtain a rice paste in which the rice starch particles are in a free state, and then the rice paste is dried.

  Furthermore, the method for producing rice starch-containing powder according to claim 7 is characterized in that, in addition to the requirement according to claim 6, the drying is performed without removing the moisture of the rice paste by dehydration. is there.

  Furthermore, in the method for producing a rice starch-containing powder according to claim 8, in addition to the requirement according to claim 6 or 7, water for immersing the rice kernel is added in an amount of 0.5 to 1.5 per 1 of the rice kernel weight. It is characterized by that.

  Furthermore, the method for producing a rice starch-containing powder according to claim 9 is characterized in that, in addition to the requirement according to claim 6, 7 or 8, the immersion time of the rice kernel in the water is 2 hours or more. Is.

  Furthermore, the method for producing the rice starch-containing powder according to claim 10 is characterized in that, in addition to the requirement according to claim 6, 7, 8 or 9, the pulverization is performed by a grinding type pulverizer. is there.

Furthermore, in the method for producing rice starch-containing powder according to claim 11, in addition to the requirement according to claim 6, 7, 8, 9 or 10, the drying is performed using a hot air dryer. The temperature is set to 80 ° C. or lower.
The above problems can be solved by using the configuration of the invention described in each of the claims as a means.

  First, according to invention of Claim 1, since rice starch containing flour has the same component as rice grain, the nutritional value of the processed food to which rice starch containing flour is applied can be increased.

  According to the invention described in claim 2, since the yield of the rice starch-containing powder is good, the rice starch-containing powder can be supplied to the market at a low price.

  According to the invention described in claim 3, the processed food made from rice starch-containing powder can have a moist or moist texture.

  According to the invention described in claim 4, the change in properties of the processed food using rice starch-containing flour as a raw material during heating can be made the same as when rice starch is used.

  In addition, according to the invention described in claim 5, even when rice starch-containing flour is used as a substitute for wheat flour, it is possible to produce a highly commercial bread that provides a good appearance and texture.

  Moreover, according to invention of Claim 6, the rice starch particle | grains contained in the rice starch containing powder can be obtained as a thing of a single grain state.

  According to the seventh aspect of the present invention, the rice starch-containing powder can contain all the nutritional components of rice grains.

  According to the eighth aspect of the present invention, it is possible to effectively loosen the double-grained rice starch particles during the pulverization to make them into the smallest unit.

  According to the ninth aspect of the present invention, it is possible to effectively loosen the double-grained rice starch particles during pulverization and to make them into the smallest unit.

  According to the invention described in claim 10, the amyloplast containing the rice starch particles can be broken and pulverized. Moreover, it can be made into the thing of the minimum unit, without damaging the rice starch particle of a double grain state.

  Further, according to the invention described in claim 11, alteration such as gelatinization of rice starch particles can be prevented.

It is process drawing which shows the manufacturing method of the rice starch containing powder of this invention, and the manufacturing method of bread. It is an enlarged view which shows the starch cell of a rice grain. It is the microscope picture which disperse | distributed the rice paste, the rice flour, the rice starch, and the rice starch containing flour to water. It is the microscope picture which image | photographed the result of the dyeing | staining test by the 0.1% Congo red solution for rice paste and rice flour. It is a graph which shows the particle size distribution of rice starch containing flour, rice paste, rice flour, and rice starch. It is a graph which shows the water absorption rate and damaged starch rate of rice starch containing powder and rice paste dried material, and rice flour and rice starch. It is a graph which shows the gelatinization start temperature and maximum viscosity characteristic of rice starch containing powder and rice paste, and rice flour, rice starch, and rice starch paste dried material. It is a graph which shows the time characteristic until it reaches gelatinization start temperature and the maximum viscosity of rice starch containing powder and rice paste, and rice flour, rice starch, and dried rice starch paste. It is the microscope picture which image | photographed the state of the rice paste prepared by varying the mixing ratio of rice grain and water. It is a graph which shows the specific volume and hardness stress of the bread | pan using the rice starch containing powder and rice paste, and rice flour, rice starch, and rice starch paste dried material.

The form for carrying out the “rice starch-containing flour and the method for producing the same” of the present invention includes the form shown below as one of the best forms, and includes forms modified based on this technical idea.
In this specification, “rice flour” and “rice starch” are respectively defined as follows.
First, the “rice flour” is obtained by rolling or grinding the dried rice grain 1.
Further, the “rice starch” means that only rice starch particles 11 are obtained by destroying amyloplasts 13 containing rice starch particles 11 by immersing rice grains 1 in an alkaline solution, and then washing and drying. Was taken out and purified.
Hereinafter, the “method for producing rice starch-containing flour” of the present invention will be described with reference to FIG. 1, and then the rice starch-containing flour 16 obtained by this method will be described.

〔material〕
First, as the rice grain 1 used as a raw material of the rice starch-containing powder 16 of the present invention, it is preferable to use japonica seeds that are widely used in the country, but it may be indica seeds or javanica seeds.
Moreover, the state of the rice grain 1 may be at least as long as rice husks are removed, and may be either brown rice state or polished rice state, but the rice starch-containing powder 16 is processed food accompanied by expansion of bread 7 or Chinese dough In consideration of the fact that it is used as a raw material, a milled rice is preferable. Of course, when responding to health-conscious demands, it is preferable to appropriately apply brown rice as the rice grain 1, and when it is used as a raw material for processed foods without swelling such as udon, crepe dough and white sauce. There is no problem even if it is brown rice.
Furthermore, as the rice grain 1, so-called crushed rice having a low commercial value can be applied.
As shown in FIG. 2 in an enlarged manner, the rice grain 1 is formed by a plurality of rice starch particles 11 encapsulated in amyloplasts 13 in the form of a film, and a number of starch cells 10 encapsulated in a cell membrane 14 are gathered. It is what. Although not shown in the figure, very fine protein grains exist so as to fill the gaps between the rice starch particles 11.

[Immersion of rice grains in water]
And the rice soaking liquid 3 is obtained by immersing the said rice grain 1 in the water 2, In this Example, the quantity of the water 2 is 0.5-1.5 (weight with respect to the weight 1 of the rice grain 1). Ratio). In addition, when this ratio is 0.4 or less, it is confirmed that many double grains 12 are produced | generated, and this is demonstrated in detail later.
In consideration of using the rice starch-containing flour 16 of the present invention as a raw material for bread 7, the ratio of water 2 to weight 1 of rice grain 1 is preferably 0.7 or more, more preferably 0.8 or more. To do. Note that the upper limit value is appropriately selected in consideration of the drying efficiency of the rice paste 15.

Furthermore, in this embodiment, the immersion time of the rice grain 1 with respect to the water 2 is 2 hours or more, and preferably 2 to 24 hours.
Incidentally, it has been confirmed that the water 2 absorbed by the rice grain 1 is almost saturated by immersion for 2 hours at room temperature. In consideration of preventing propagation of various bacteria, it is preferable that the refrigeration temperature is about 5 ° C.

[Crushing rice grains]
Next, all of the rice soaking liquid 3 is put into the pulverizer 8, whereby the cell membrane 14 and amyloplast 13 are destroyed, and the rice starch particles 11 contained in the amyloplast 13 are brought into a free state. As shown in (a), a pasty substance in which rice starch particles 11 are dispersed in water 2 is obtained. This paste-like substance is called rice paste 15. FIG. 3A is a photograph taken by dispersing (diluting) the rice paste 15 in water 2 in order to facilitate photography.
Further, not all amyloplasts 13 are completely destroyed. In FIG. 2, the portion indicated by the phantom line is removed, and a plurality of rice starch particles 11 are placed inside the partially destroyed amyloplast 13. May remain, and this state is referred to as a double grain 12.
Incidentally, in the case of rice flour 100 obtained by grinding rice grain 1, it was confirmed that many amyloplasts 13 were present in the state of double grains 12 without being destroyed as shown in FIG. 3 (b). . FIG. 3B is a photograph taken by dispersing rice flour 100 in water 2 in order to facilitate photography.
As shown in FIG. 3 (c), the rice starch 101 does not contain the amyloplast 13 and only the rice starch particles 11 which are single grains are present (partially a plurality of rice starch particles 11). Are recombined into a lump.) Note that FIG. 3C is a photograph taken by dispersing rice starch 101 in water 2 to facilitate photography.

In this embodiment, a grinding-type pulverizer is applied as the pulverizer 8. As a preferable example of a commercially available apparatus, as an example, a super mass collider (MKCA6-2) manufactured by Masuko Sangyo Co., Ltd. ) Etc. are adopted.
In this apparatus, a millstone is piled up and down, and the rice grain 1 is guided between them and ground so as to be ground by rotation of the millstone.
The processing time by the action of the stone mill is, for example, when the rotational speed of the stone mill is 1500 rpm, when 1400 g of rice immersion liquid 3 (700 g of rice + 700 g of water) is introduced from the hopper, the total amount is 10 seconds to 2 minutes as the rice paste 15. It was about to be discharged.
Moreover, as the pulverizer 8, a commercially available mixer with a mill (BM-RS08 manufactured by ZOJIRUSHI CORP. As an example) can also be used. In this case, the rice paste 15 was obtained by pulverizing the rice soaking liquid 3 at a rotational speed of about 14500 rpm for 1 minute.

[Drying rice paste and producing rice starch-containing flour]
Next, the rice paste 15 is dried. In this embodiment, the entire amount of the rice paste 15 is dried without removing the moisture of the rice paste 15 by dehydration or the like.
Specifically, as the dryer 9, for example, a natural convection hot air dryer (an example is a constant temperature dryer manufactured by Yamato Scientific Co., Ltd.) is used.
The drying conditions are such that the hot air temperature is 80 ° C. or less, preferably 40 to 70 ° C., more preferably 50 to 60 ° C.
As a result, powdery rice starch-containing powder 16 is obtained, and this rice starch-containing powder 16 is not visible in the photograph shown in FIG. Amiloplast 13 and protein grains are contained, and all components of rice grains 1 that have been eluted and leached into water 2 are also contained. FIG. 3D is a photograph taken by dispersing rice starch-containing powder 16 in water 2 in order to facilitate photography.
The photograph shown in FIG. 4 (a) is a micrograph after dyeing the rice paste 15 with a 0.1% Congo red solution. Although the pulverized amyloplast 13 is not found, the whole is stained blue-purple. Thus, it can be confirmed that the protein is dispersed in the liquid portion. For this reason, the amyloplast 13 is considered to be in a state of being refined and dispersed throughout the rice paste 15.
Incidentally, the photograph shown in FIG. 4 (b) is also a micrograph after dyeing rice flour 100 with a 0.1% Congo red solution, and the portion where the protein is present is stained in a deep blue-purple color. This is considered to be an event due to the presence of protein in the unmilled amyloplast 13.
Hereinafter, about the property of the rice starch containing powder 16 obtained as mentioned above, both what made the drying temperature 40 degreeC and what made it 60 degreeC are verified.

〔Particle size〕
First, when the particle size is verified, the particle size of the rice starch-containing powder 16 is 1 to 10 μm as shown in FIGS. 3 (a) and 3 (d). Incidentally, as shown in FIG. 3 (b), the rice flour 100 contains many grains having a particle size of about 30 μm.
In addition, as shown in FIG. 5, it was confirmed that the particle size of the rice starch-containing powder 16 is concentrated and distributed in the range of 1 to 10 μm. Incidentally, since 5 μm is close to the average particle diameter of the rice starch 101, the cell membrane 14 and the amyloplast 13 are destroyed by the action of the pulverizer 8, so that the free water 20 flows to the massive rice starch particles 11. It is thought that it was subdivided to the minimum unit by participating in imparting sex. This point will be verified in detail later.
Moreover, when FIG.5 (b) which expanded and showed the scale of the vertical axis | shaft can see a secondary peak value in the tens of micron vicinity, this is what the said double grain 12 remained without collapsing. It is.

[Damaged starch rate]
Next, the damaged starch rate is verified. In this verification, rice starch-containing powder 16, rice powder 100, and rice starch 101 are measured using a damaged starch measurement kit (STARCH DAMAG ASSAY KIT manufactured by Megazyme), and the values are compared. In order to confirm the thermal effect on the rice starch 101, water was added to the rice starch 101 to make a paste, and this was dried at 40 ° C. to obtain a powder (rice starch paste dried product). Verification was performed.
As a result, as shown in FIG. 6, the damaged starch rate of the rice starch-containing powder 16 is 5% or less, which is the same value as that of the rice starch 101 and the dried rice starch paste.
In addition, it was confirmed that the damaged starch rate of the rice flour 100 is 13.5%, which is higher than that of the rice starch-containing powder 16 and the rice starch 101. Incidentally, it has been confirmed that the higher the damaged starch ratio, the lower the breading degree of bread.

[Water absorption rate]
Next, the water absorption rate is verified. This verification was made by immersing rice starch-containing powder 16, rice flour 100, and rice starch 101 in the same amount of water, respectively, at 30 minutes at 3500 rpm for 30 minutes, and then remaining rice starch-containing powder 16 and rice flour with water remaining. The ratio (water absorption) with respect to the weight of 100 and the rice starch 101 is calculated, and the values are compared. The rice starch paste dried product was also verified.
As shown in FIG. 6, the water absorption of the rice starch-containing powder 16, the rice starch 101 and the dried rice starch paste is about 70%, whereas the water absorption of the rice flour 100 is significantly different from 110%. It was confirmed.
In addition, in the case of damaged starch, it is known that a water absorption rate will increase, From this, it is thought that the rice starch particle | grains 11 have not produced damage, or have produced only slight damage.

[Beginning temperature]
Next, it verifies about gelatinization start temperature, gelatinization start temperature is calculated | required about the rice starch containing powder 16, rice flour 100, and rice starch 101, and the value is compared. The dried rice starch paste and the rice paste 15 were also verified.
Here, how to obtain the gelatinization start temperature will be described. In this method, 2.5 g of a powder sample is dispersed in 25 ml of water, and the gelatinization characteristics of starch are measured by Rapid Visco Analyzer (manufactured by Newport Scientific Pty RVA-4). The measurement conditions are: stirring at 50 ° C. for 1 minute, heating from 50 ° C. to 93 ° C. for 4 minutes, holding at 93 ° C. for 7 minutes, cooling from 93 ° C. to 50 ° C. for 4 minutes, holding at 50 ° C. for 3 minutes It changes according to the program.
Then, from the obtained viscosity curve, the rising temperature is set as the gelatinization start temperature, and the viscosity when reaching the maximum is set as the maximum viscosity. At this time, the time required to reach the maximum viscosity is also measured.
As shown in FIG. 7, the rice starch-containing powder 16 and the rice starch 101 were about 73 ° C., whereas the rice flour 100 was about 69 ° C.

[Maximum viscosity and time to reach maximum viscosity]
Next, the maximum viscosity and the time to reach the maximum viscosity are verified. In this verification, the rice starch-containing powder 16, the rice flour 100, and the rice starch 101 are obtained by calculating the maximum viscosity and the time required to reach the maximum viscosity as described above, and comparing the values. The dried rice starch paste and the rice paste 15 were also verified.
As shown in FIG. 8, the rice starch-containing powder 16 is 5.6 minutes and 5.7 minutes, the rice starch 101 is 5.5 minutes, and the rice powder 100 is 6 minutes long. confirmed.
As shown in FIG. 7, the maximum viscosity value was about 6000 for the rice starch-containing powder 16 and about 4000 for the rice flour 100 and the rice starch 101.

[Water volume during grinding]
If the ratio of water 2 to weight 1 of rice grain 1 in rice soaking liquid 3 is different, the ratio of double grains 12 and single starch starch grains 11 is extremely different. Validate.
Specifically, the properties of five types of rice pastes 15 obtained by making the ratios of rice grain 1 and water 2 different and the same crushing conditions (time, rotation speed, etc.) by pulverizer 8 were compared. . In FIG. 9, the photograph of the rice paste 15 prepared by varying the mixing ratio (weight ratio) of the rice grain 1 and the water 2 is shown enlarged.
FIG. 9A shows a mixture ratio of rice grain 1 and water 2 of 1: 0.4. Similarly, FIG. 9B shows a mixture ratio of 1: 0.5, FIG. c) is 1: 0.6, FIG. 9 (d) is 1: 0.7, and FIG. 9 (e) is 1: 0.8.
In the case shown in FIG. 9A, in addition to the rice starch particles 11, a plurality of multiple grains 12 were confirmed.
In addition, in the case shown in FIG. 9B, in addition to the rice starch particles 11, double grains 12 were slightly confirmed.
In addition, in the case shown in FIGS. 9C and 9D, in addition to the rice starch particles 11, fine double grains 12 were slightly confirmed.
Moreover, only the rice starch particle | grains 11 were confirmed and what was shown in FIG.9 (e) was not confirmed the double grain 12. FIG.

Moreover, before the rice grain 1 immersed in the water 2 was made into the rice paste 15, when the hardness of the rice grain 1 was measured, it was confirmed that it became substantially the same hardness irrespective of the quantity of the water 2.
From this, crushing of amyloplast 13 and disintegration of double grain 12 at the time of crushing rice grain 1 did not depend on the hardness of rice grain 1, but depended on the amount of water 2 contained in rice soaking liquid 3. It can be said that it is a thing.
Therefore, when the cell membrane 14 and the amyloplast 13 are destroyed by the action of the pulverizer 8, the free water 20 is involved so as to impart fluidity, and the massive rice starch particles 11 are broken down to the minimum unit. Conceivable.

[Application to bread]
Next, bread 7 which is an example of processed food using rice starch-containing powder 16 of the present invention will be described.
First, as shown in FIG. 1, in the preparation process of bread dough 6, it mixes so that the substitution rate of the rice starch containing flour 16 may become 10-50% with respect to wheat flour, Preferably it is 20-40%, yeast and a seasoning, The dough 6 is prepared by adding water and kneading (2 minutes as an example).
And after that, the bread dough 6 is appropriately fermented, further shaped as appropriate, and then baked to produce bread 7.
Incidentally, the conventional technique is followed for the process from fermentation of the bread dough 6 to the baking process.

[Example 1: Processed food as bread]
Hereinafter, Example 1 of the bread 7 is illustrated.
In Example 1, substantially 30% of wheat flour was replaced with rice starch-containing flour 16, and the composition of each material was as shown below.

Flour: 210g
Rice starch-containing flour: 90g
Sugar: 20g
Salt: 5g
Skim milk: 5g
East: 3g
Butter: 20g
Water: 200g

[Comparative Example 1]
As Comparative Example 1, a bread in which 30% of wheat flour was replaced with rice starch 101 was prepared. The composition of each material was as shown below.

Flour: 210g
Rice starch: 90g
Sugar: 20g
Salt: 5g
Skim milk: 5g
East: 3g
Butter: 20g
Water: 200g

[Comparative Example 2]
As Comparative Example 2, bread was prepared in which 30% of the wheat flour was replaced with 100 rice flour. The composition of each material was as shown below.

Flour: 210g
Rice flour: 90g
Sugar: 20g
Salt: 5g
Skim milk: 5g
East: 3g
Butter: 20g
Water: 200g

[Comparison of swelling degree]
Next, FIG. 10 shows a result of visual comparison and a measurement result of specific volume in the state of bread 7 in which the bread dough 6 is baked and expanded under the same conditions.
Here, the specific volume is a value obtained by the formula: specific volume = volume (ml) of bread 7 / amount (g) of bread dough 6, and the texture of bread 7 is lighter as this value is larger and smaller as it is smaller. It is said to be heavy.
Based on Comparative Example 1, it was confirmed that Example 1 was expanded to about 90% of Comparative Example 1, and the so-called fineness was the same, and the specific volume was 3.0 or more. It was confirmed that
On the other hand, it was confirmed that the comparative example 2 was only expanded by 70% or less when the comparative example 1 was used as a reference. Further, it was confirmed that the so-called fineness was coarse and the specific volume was 2.5 or less.
Thus, bread 7 in which rice starch-containing flour 16 is substituted for wheat flour is in an expanded state equivalent to the case where rice starch 101 is used, has a specific volume of 3.0 or more, and further It will contain all the nutrients.
Incidentally, it was confirmed that the rice starch paste dried product had the same degree of swelling as in Comparative Example 1 and the same fineness.

[Other Embodiments]
In the basic embodiment described above, the whole rice paste 15 is put into the dryer 9 as it is. However, when importance is attached to shortening the drying time or saving energy, it can be appropriately filtered by a filter paper, a centrifugal dehydrator or the like. You may make it throw in the dehydrated rice paste 15. FIG.
However, in this case, although the nutritional component adhering to the surface of the rice starch particles 11 can be included in the rice starch-containing powder 16, the nutritional component that has been eluted and flowed out in the removed water 2 is lost. .

Moreover, the rice starch containing powder 16 can also be mixed with different cereal flours other than wheat flour, or other materials, and it can also be set as processed food. Here, as the different types of flour, so-called miscellaneous grains such as buckwheat, leek and fin can be used, and these may be further mixed.
Examples of the other materials include water-containing materials such as water, eggs, and milk, salt, sugar, butter, a swelling agent, and the like.
Examples of the processed food include noodles such as udon and soba, baked confectionery such as donuts, shoes, crepes, cookies and biscuits, and white sauce.
Further, the rice starch-containing powder 16 can be used as a tempura or fried garment.

DESCRIPTION OF SYMBOLS 1 Rice grain 10 Starch cell 11 Rice starch particle 12 Double grain 13 Amyloplast 14 Cell membrane 15 Rice paste 16 Rice starch containing powder 100 Rice flour 101 Rice starch 2 Water 20 Free water 3 Rice soaking liquid 6 Bread dough 7 Bread 8 Crusher 9 Dryer

Claims (11)

  The rice starch particles included in the amyloplast constituting the starch cells in the rice grain are made into a single grain state, and further, the amyloplast and other components contained in the rice grain are contained in a refined state. Rice starch-containing flour.   The rice starch-containing flour according to claim 1, wherein the damaged starch ratio is 5% or less.   The rice starch-containing flour according to claim 1 or 2, wherein the water absorption is 60 to 80%.   4. The starch containing rice starch according to claim 1, wherein the gelatinization start temperature is 72 to 74 ° C.   The rice starch-containing flour according to claim 1, wherein the specific volume of bread produced by replacing 10 to 50% of wheat flour with rice starch-containing flour is 3.0 or more. .   The rice grain is immersed in water to make the rice soaked liquid, water is absorbed into the rice grain, and then the rice soaked liquid is put into a pulverizer and pulverized to destroy the amyloplast containing the rice starch particles. A method for producing rice starch-containing flour, characterized in that a rice paste in which rice starch particles are freed is obtained, and then the rice paste is dried.   The method for producing a rice starch-containing flour according to claim 6, wherein the drying is performed without removing water from the rice paste by dehydration.   The method for producing rice starch-containing flour using rice as a raw material according to claim 6 or 7, wherein the water for immersing the rice kernel is 0.5 to 1.5 per 1 of the rice kernel weight.   The method for producing rice starch-containing flour using rice as a raw material according to claim 6, 7 or 8, wherein the immersion time of the rice grain in the water is 2 hours or more.   10. The method for producing rice starch-containing flour using rice as a raw material according to claim 6, 7, 8 or 9, wherein the pulverization is carried out by a grinder.   The rice starch containing the rice as a raw material according to claim 6, 7, 8, 9 or 10, wherein the drying is performed using a hot air dryer, and the hot air temperature is set to 80 ° C or lower. Powder manufacturing method.