JP2020092718A - Hydrous brown rice ground product and method of manufacturing hydrous brown rice ground product - Google Patents

Abstract

To improve rice raw materials as alternative feedstock of wheat.SOLUTION: A rice paste comprises a brown rice ground product that is obtained by grinding, using a rotary blade, a mixture containing brown rice immersed in water, and water with a weight ratio of less than 1 relative to brown rice before immersion, and comprises a fat composition not derived from the brown rice ground product.SELECTED DRAWING: Figure 1

Description

The present invention relates to a hydrated brown rice crushed product and a method for producing a hydrated brown rice crushed product.

Rice is a very nutritious food. In Japan, where the food self-sufficiency rate is low, the self-sufficiency rate is virtually 100%. On the other hand, the spread of foods made mainly of wheat such as bread and noodles has caused a surplus of rice. Therefore, for the purpose of further expanding the use of rice, it has been attempted to produce bread, noodles, etc., which are mainly made of rice raw materials such as rice flour, as an alternative raw material for wheat flour (see, for example, Patent Document 1).

JP, 2010-187663, A

However, breads, noodles and the like made from rice raw materials have not reached the same texture as wheat. In addition, particularly in the case of bread using rice raw material, there is a problem that the shape and type of bread that can be applied are limited because of poor formability as compared with the case of using wheat as the main raw material. In view of the above problems, further improvement of rice raw material as a substitute raw material for wheat flour has been desired.

As a result of intensive research, the present inventors have found that in a hydrated brown rice pulverized product, in particular, by suppressing the water content and suppressing the gelatinization (gelatinization) of starch, particularly in terms of texture and moldability, wheat Based on the finding that a rice paste equivalent to the above can be obtained, the present invention has been completed.

The hydrated brown rice pulverized product of the present invention (hereinafter, also referred to as "rice paste") contains pulverized rice and water, the pulverized rice is fine particles, and the weight of the water with respect to the pulverized rice is The ratio is less than 1.

With this configuration, it is possible to obtain a rice paste containing fine rice particles having a relatively small water content and a small particle size. As a result, when this rice paste is applied as a substitute raw material for wheat to foods containing wheat such as bread and noodles as a main raw material, it is possible to obtain the same moldability and texture as wheat, which is effective. It can be used as an alternative raw material for wheat.

In the above constitution, it is preferable that the average particle diameter is 10 μm or less.

With this configuration, when this rice paste is applied as a substitute raw material for wheat, it is possible to particularly suitably obtain the same moldability and texture as wheat.

The rice paste of the present invention was prepared by crushing a mixture containing rice soaked in water and water having a weight ratio of less than 1 with respect to the rice before soaking with a rotary blade to form a paste.

With this configuration, by pulverizing with a rotary blade, it is possible to suppress the gelatinization (gelatinization) of starch while suppressing the amount of water, as compared with the case where a mortar or the like is used. As a result, when this rice paste is applied as a substitute raw material for wheat to foods containing wheat such as bread and noodles as a main raw material, it is possible to obtain the same moldability and texture as wheat, which is effective. It can be used as an alternative raw material for wheat.

The frozen rice paste of the present invention is a frozen rice paste containing a crushed rice product and water.

By preserving the rice paste into a frozen rice paste as in the above constitution, the storage stability and transportability can be improved.

In the above configuration, it is preferable that the crushed rice product is fine particles.

With this configuration, it is possible to obtain a rice paste containing fine rice particles having a relatively small water content and a small particle size. As a result, when this rice paste is applied as a substitute raw material for wheat to foods containing wheat such as bread and noodles as a main raw material, it is possible to obtain the same moldability and texture as wheat, which is effective. It can be used as an alternative raw material for wheat.

In the above constitution, it is preferable that the crushed rice product has an average particle size of 10 μm or less.

With this configuration, when this rice paste is applied as a substitute raw material for wheat, it is possible to particularly suitably obtain the same moldability and texture as wheat.

In the above configuration, it is preferable that the weight ratio of the water to the crushed rice product is less than 1.

With this configuration, it is possible to obtain a rice paste containing fine rice particles having a relatively small water content and a small particle size. As a result, when this rice paste is applied as a substitute raw material for wheat to foods containing wheat such as bread and noodles as a main raw material, it is possible to obtain the same moldability and texture as wheat, which is effective. It can be used as an alternative raw material for wheat.

In the above configuration, it is preferable that the weight ratio of the water to the crushed rice product is 0.8 or less.

With this configuration, the water content can be particularly reduced, and when this rice paste is used as a substitute raw material for wheat, it is possible to obtain a moldability and texture equivalent to those of wheat particularly preferably.

In the above structure, it is preferable that the weight ratio of the water to the pulverized product is 0.5 or more.

As described above, by controlling the water content in the rice paste to some extent, it is possible to obtain the same moldability and texture as wheat. On the other hand, when the water content is insufficient, the viscosity of the rice paste (mixture during the production of rice paste) becomes high (the fluidity decreases), the heat generation becomes large due to frictional heat, etc., and the temperature of the rice paste rises greatly. .. As a result, the starch in the rice paste may be gelatinized (gelatinized). In this case, for example, the final product such as bread may not have the same texture as the food containing wheat as a main component. Therefore, by setting the weight ratio of water to the crushed rice product to 0.5 or more as in this configuration, the temperature of the rice paste is suppressed from rising while the amount of water is suppressed to some extent, and starch in the rice paste is removed. It is possible to prevent gelatinization (gelatinization).

In the above-mentioned composition, it is suitable to contain an oil and fat component not derived from the crushed rice product. Further, it is preferable that the fat and oil component is a fat and oil derived from rice.

As described above, by containing an oil and fat component, when crushing rice, friction with rice particles can be reduced, and the viscosity of the rice paste as a whole can be lowered, and the rice paste The temperature rise can be reduced. As a result, the gelatinization (gelatinization) of starch in the rice paste can be suppressed. Further, by emulsifying the oil and fat component, it is possible to obtain a rice paste in which the pulverized rice product and water are evenly mixed.

In the above structure, it is preferable to contain a softening component that softens the rice paste. Further, it is preferable that the softening component is one or more substances selected from the group consisting of trehalose, starch syrup, and oligosaccharides.

With this configuration, the viscosity of the rice paste (mixture during the production of rice paste) can be reduced. As a result, it is possible to suppress the gelatinization (gelatinization) of starch due to the influence of frictional heat while reducing the amount of water in the rice paste.

In the above structure, it is preferable that the crushed rice product is a crushed brown rice product.

Brown rice is a particularly nutritious food, and rice paste with high nutritive value can be obtained. By the way, in general, when crushing brown rice, the bran component may stick to the crush, which may cause a problem that the crushing cannot be performed properly. However, by properly adjusting the amount of water and crushing with a rotary blade as in the present configuration, it is possible to prevent the bran component of brown rice from sticking and perform crushing appropriately.

The above-mentioned rice paste and frozen rice paste can be applied to bread dough, noodle dough, pizza dough, manju dough, or cake dough containing these as the main components.

Further, the bread dough, noodle dough, pizza dough, manju dough, or frozen dough obtained by freezing the cake dough, frozen noodle dough, frozen pizza dough, frozen manju dough, or frozen cake dough can be used.

The above-mentioned rice paste and frozen rice paste can be applied to bread, noodles, pizza, manju, or cake containing these as the main components.

Further, it can be a frozen bread, frozen noodles, frozen pizza, frozen manju or frozen cake obtained by freezing the above bread, noodles, pizza, manju or cake.

The method for producing rice paste of the present invention includes a dipping step of dipping rice in water, and a pasting step of crushing a mixture containing rice and water after the dipping step with a rotary blade to form a paste.

With this configuration, by pulverizing with a rotary blade, it is possible to suppress the gelatinization (gelatinization) of starch while suppressing the amount of water, as compared with the case where a mortar or the like is used. As a result, when this rice paste is applied as a substitute raw material for wheat to foods containing wheat such as bread and noodles as a main raw material, it is possible to obtain the same moldability and texture as wheat, which is effective. It can be used as an alternative raw material for wheat.

In the above configuration, it is preferable to include an oil and fat adding step of adding an oil and fat component to the mixture.

By including the fat and oil adding step as in the above configuration, it is possible to reduce friction with rice particles when the rice is crushed, and to prevent the temperature of the rice paste from rising. As a result, the gelatinization (gelatinization) of starch in the rice paste can be suppressed.

In the above configuration, it is preferable that the fat and oil adding step is performed in the middle of the pasting step.

With this configuration, the oil and fat component can be effectively dispersed.

In the above configuration, it is preferable to include an emulsification step of emulsifying the mixture after the oil and fat component addition step.

By providing the emulsification step as in the above configuration, it is possible to obtain the rice paste in which the oil and fat components are emulsified and the pulverized rice product and the water are evenly mixed.

In the above configuration, a freezing step of freezing the rice paste can be provided.

With this configuration, it is possible to obtain a frozen rice paste having excellent storage stability and transportability.

A dough manufacturing process for manufacturing a dough, a noodle dough, a pizza dough, a bun dough, or a cake dough containing at least one of the above-mentioned rice paste and frozen rice paste as a main component can be provided.

Further, a freezing step of freezing the bread dough, noodle dough, pizza dough, bun dough, or cake dough can be provided.

In addition, bread, noodles, pizza, manju, or cake can be produced using at least one of the above rice paste, frozen rice paste, dough, and frozen dough.

Further, a freezing step of freezing the above bread, noodles, pizza, steamed bun, or cake can be provided.

It is a figure which shows the manufacturing method of the rice paste by this invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
(Rice paste) This rice paste contains crushed rice crushed rice and water. Here, the rice paste refers to a state in which crushed rice is evenly dispersed in water. This rice paste is not particularly limited, but can be used as an alternative raw material for wheat in foods containing wheat as a main component such as bread. The crushed rice product is not particularly limited, but fine particles are preferable, and more preferably, single-grain starch is used. The average particle size is preferably an average particle size close to the average particle size of starch, and the average particle size (diameter) is preferably 10 μm or less.

The crushed rice is not particularly limited as long as it is fine particles obtained by crushing rice, and for example, crushed brown rice, polished rice and the like can be used. These may be used alone or in combination. Although not particularly limited, brown rice has a high nutritional value and can be particularly preferably used. It should be noted that a crushed product of gluten-free grains such as millet, bran, and beans may be mixed. The nutritional value can be increased by mixing such grains.

Hereinafter, the case where brown rice (brown rice crushed product) is used as the rice will be described as an example, but the same applies to the case of rice other than brown rice such as white rice.

The weight ratio of water to the dry weight of crushed brown rice is preferably less than 1. A more preferable weight ratio depends on the final product in which this rice paste is used, but, for example, when the final product is bread, the weight ratio of water to the dry weight of the brown rice crushed product is more preferably 0.85 or less. Is. By setting the weight ratio in this way, it is possible to obtain a rice paste capable of producing bread equivalent to bread containing wheat as a main component.

When the final product is noodles, the weight ratio of water to the dry weight of the brown rice crushed product is more preferably 0.8 or less, and particularly preferably 0.65 or less. By setting the weight ratio in this way, it is possible to obtain a rice paste capable of producing noodles equivalent to noodles containing wheat as a main component.

The weight ratio of water to the dry weight of the brown rice crushed product in the rice paste is preferably 0.5 or more, and more preferably 0.59 in both cases of bread and noodles. That is all. By setting in this way, it is possible to suppress the temperature rise during the production of the rice paste and prevent the starch in the rice paste from being gelatinized (gelatinized).

In addition, by setting the water content in this way or through the infiltration step described below, it is possible to prevent the starch particles from being damaged as compared with crushing brown rice without water. When the starch particles are damaged, the surface of the starch particles becomes uneven, and the unevenness absorbs water. For this reason, when producing a rice paste, in addition to the water required to be evenly present between the starch particles to form a paste, water to be absorbed in the irregularities on the surface of the starch particles is required. As a result, when the starch particles are damaged, the amount of water required to produce a rice paste having a viscosity equivalent to that when the starch particles are not damaged is increased, and bread using such rice paste is increased. The final products such as can not obtain the same texture and the like as the final products containing wheat as a main component. Further, when the starch particles are damaged, frictional heat is likely to be generated in the paste-forming step described later, which is a cause of accelerating the gelatinization (gelatinization) of the starch. On the other hand, in the above, by preventing the starch particles from being damaged, a suitable rice paste can be obtained with a relatively small amount of water.

The rice paste is not particularly limited, but may include, for example, an oil and fat component and a softening component in addition to the above main components.

The oil and fat component is not particularly limited, but for example, the weight ratio to the weight of the dry ground rice pulverized product (brown rice before flooding) may be about 0.01 to 0.2, and preferably 0. .05 to 0.1. By including the oil component, it is possible to reduce the friction between the rotary blade 10 of the crusher and the rice particles when crushing the brown rice (the crushing step described later), and prevent the temperature rise of the rice paste. be able to. As a result, the gelatinization (gelatinization) of starch in the rice paste can be suppressed. Further, by reducing the friction between the rotary blade 10 and the rice particles, it is possible to prevent the starch particles from being damaged. Further, by emulsifying the oil and fat component, it is possible to obtain a rice paste in which the pulverized rice product and water are evenly mixed. The oil and fat component is not particularly limited, but for example, plant-derived oil such as rice extracted oil can be used.

The softening component is not particularly limited, but for example, the weight ratio to the weight of the dry ground rice pulverized product (brown rice before flooding) may be about 0.03 to 0.2, preferably 0. 0.03 to 0.1. By including the softening component, the viscosity of the rice paste can be lowered (the fluidity can be increased), and the gelatinization (gelatinization) of the starch in the rice paste can be suppressed even with a smaller water content. The softening component is not particularly limited, but trehalose, starch syrup, oligosaccharide, dextrin, maltose and the like can be used.

As described above, this rice paste can also contain ingredients other than ground rice and water. That is, even if it contains ingredients other than crushed rice and water, it is included in the rice paste of the present invention as long as it contains rice as the main component. Here, "containing rice as a main component" means that the weight percentage of the ground rice product is 50% or more, preferably 70% or more, on a dry basis (in a state where moisture in the rice paste is removed). And more preferably 80% or more, and particularly preferably 90% or more.

(Production method of rice paste)
The method for producing the rice paste of the present invention will be described below with reference to FIG.
In the primary washing step, the brown rice is washed with running water, for example. At this time, impurities such as scraps are appropriately removed. Perform a flooding process to flood the brown rice after washing. Although there is no particular limitation in the water immersion step, it is preferable to perform water immersion at room temperature for about one day. After the water immersion step, the immersion water is removed. After removing the immersion water, washing with running water is performed. The washed brown rice and water are put into the crusher 1. At this time, a softening component is added if necessary. After that, a pasting step of crushing the rice in the crusher 1 to make a paste is performed.

The pasting step is not particularly limited, but includes a mixing step, a pulverizing step, an emulsifying step, and the like. The emulsification step is a step of mainly mixing the contents in the crusher 1 by rotating the rotary blade 10 of the crusher 1 at a relatively low rotation speed. In the mixing step, although not particularly limited, the rotary blade 10 can be rotated at 1000 to 2000 rpm, for example, and the rotary blade 10 is preferably rotated at about 1800 rpm.

The crushing step is a step of mainly crushing brown rice by rotating the rotary blade 10 at a rotation speed higher than the rotation speed in the mixing step. In the crushing process, although not particularly limited, for example, the rotary blade 10 can be rotated at 3000 to 4000 rpm, and it is preferable to rotate the rotary blade 10 at about 3600 rpm.

When the fat and oil component adding step is performed in the pasting step, it is not particularly limited, but can be performed, for example, after the above pulverizing step.

The emulsifying step is a step of rotating the rotary blade 10 to emulsify the oil/fat 10 added in the oil/fat component adding step. In the emulsification step, although not particularly limited, for example, the rotary blade 10 can be rotated at 3000 to 4000 rpm, and it is preferable to rotate the rotary blade 10 at about 3600 rpm.

Although not particularly limited, in the pasting step (mixing step, crushing step, emulsifying step), the temperature of the rice paste (mixture in the crusher) is preferably not higher than 50°C, more preferably 45°C. The rotation speed of the rotary blade 10 may be adjusted so as not to exceed 40° C., particularly preferably 40° C. By doing so, the gelatinization of starch in the rice paste can be suppressed.

Through the above steps, the mixture of brown rice and water becomes a paste. In the above, an example in which the mixing step, the crushing step, and the emulsifying step are sequentially executed has been described. However, in the pasting step, in practice, the mixture of rice and water is stirred, the rice is crushed, and the fat and oil components are Emulsification can occur simultaneously. Therefore, it does not exclude a mode in which the mixing step, the pulverizing step, and the emulsifying step are simultaneously performed.

Further, in the above, the case where the pasting step includes a mixing step, a crushing step, and an emulsifying step has been described as an example, but brown rice is roughly crushed in a step corresponding to the above mixing step or after the mixing step. The coarse crushing step may be performed. The coarse crushing step is not particularly limited, but can be performed at the same rotation speed of the rotary blade 10 as in the above mixing step, and then at the same rotation speed of the rotary blade 10 as in the crushing step. In this way, prior to the crushing step of rotating the rotary blade 10 at a relatively high rotation speed, by performing the coarse crushing step of rotating the rotary blade 10 at a relatively low rotation speed, brown rice before crushing has a high rotation speed. It is possible to prevent a situation in which the crushing cannot be performed due to being repelled by the rotary blade 10. As a result, the crushing can be appropriately performed.

The temperature of the rice paste after the pasting step is not particularly limited, but is about 45° C. and has a certain degree of fluidity. A cooling process is performed on the rice paste after the pasting process. The cooling step is not particularly limited, but, for example, the rice paste after the pasting step is rapidly cooled in a freezer. After the cooling process, the fluidity of the rice paste is reduced and it becomes a paste. This rice paste can be stored at low temperature, for example, in a refrigerator. In addition, by continuing to store the rice paste in the freezer (perform the freezing process

(Use of rice paste for bread)
The above-mentioned rice paste and frozen rice paste can be used, for example, as an alternative raw material for flour in bread dough. When making bread dough using this rice paste as the main raw material, yeast, skim milk powder, salt, sugars such as sugar, butter and other oils and fats, milk, eggs, vegetable paste, roasted cooked brown rice, etc. The auxiliary raw material addition step of adding auxiliary raw materials such as koji, soybean flour, soy milk, etc. is carried out. These auxiliary raw materials to be added are the same auxiliary raw materials as the bread dough when using wheat, and are not limited to the above, and may be added without being limited to the above as long as they are added to the bread dough when using wheat. it can. It should be noted that a wheat-derived ingredient such as gluten may be added to the bread dough, though it is not always an essential ingredient.

By adding gluten, the moldability of the dough is increased, and the dough can be used for various breads like the bread dough containing wheat as a main ingredient. In addition, the texture can be further approximated to bread made mainly from wheat. The above bread dough is processed into bread through a fermentation process, a molding process, a baking process and the like. Note that these steps are the same as in the case of bread containing wheat as a main ingredient, and thus detailed description thereof will be omitted. In the above, the frozen dough can be manufactured by performing the freezing step after the bread dough is manufactured or after the forming step and before the baking step. In addition, the bread after the baking process is performed can be frozen to obtain a frozen bread.

Here, "with rice paste as the main raw material" means, on a dry basis, of the weight of the rice-derived raw material contained in the rice paste in the dough and the weight of the rice-derived raw material contained in the rice paste relative to the weight of the wheat-derived raw material. The weight percentage is 50% or more, preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more.

(Other uses of rice paste)
The rice paste and the frozen rice paste can be applied to foods containing wheat as a main ingredient other than bread. For example, it is applicable to noodles such as ramen, pasta and udon, buns such as pizza, meat buns and buns, cakes and the like. These doughs can be made into their respective doughs by adding auxiliary materials. The auxiliary raw material to be added and the steps after the manual processing of the auxiliary raw material are the same as the known method in the case of using wheat as the main raw material, and therefore will be omitted. These can also be made into frozen dough or frozen food by executing the freezing process. As described above, foods containing wheat as a main ingredient other than bread can also be made into foods containing rice paste as a main component by using rice paste and frozen rice paste. Here, "based on rice paste" means, on a dry basis, the weight of the rice-derived raw material contained in the rice paste in the food paste and the weight of the rice-derived raw material contained in the rice paste relative to the weight of the wheat-derived raw material. Is 50% or more, preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more.

1 crusher 10 rotary blade

Claims (9)

A brown rice pulverized product obtained by pulverizing a mixture containing brown rice soaked in water and water having a weight ratio of less than 1 to brown rice before soaking with a rotary blade,
A hydrated brown rice crushed product containing an oil and fat component not derived from the crushed brown rice product. The hydrous brown rice pulverized product according to claim 1, wherein the oil and fat component is an oil and fat derived from rice. The hydrated brown rice crushed product according to claim 1 or 2, which contains a softening component for softening the hydrated brown rice crushed product. The hydrated brown rice crushed product according to claim 3, wherein the softening component is one or more substances selected from the group consisting of trehalose, starch syrup, and oligosaccharides. A frozen hydrous brown rice crushed product in which the hydrous brown rice crushed product according to any one of claims 1 to 4 is in a frozen state. A flooding process of immersing brown rice in water,
A method for producing a hydrated brown rice crushed product, comprising: a paste forming step of crushing a mixture containing brown rice and water after the dipping step with a rotary blade to form a paste; and an oil and fat adding step of adding an oil and fat component to the mixture. The method for producing a hydrated brown rice crushed product according to claim 6, wherein the fat and oil adding step is performed in the middle of the pasting step. The method for producing a hydrated brown rice crushed product according to claim 6 or 7, comprising an emulsification step of emulsifying the mixture after the step of adding the oil and fat component. A method for producing a frozen hydrated brown rice crushed product, comprising a freezing step of freezing the hydrated brown rice crushed product produced by the method for producing a hydrated brown rice crushed product according to any one of claims 6 to 8.

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