JP2022082347A - Method for producing artificial rice primarily composed of soybeans - Google Patents

Abstract

To provide artificial rice that is primarily composed of soybeans and has a high content of protein and a low content of carbohydrates and also has hardness and resilience like cooked rice, offering a good texture.SOLUTION: A method for producing artificial rice includes a mixing step for adding water to raw materials containing soybean powder, soybean protein and transglutaminase and mixing them, a molding step for extrusion-molding the mixture into rice-like molding, and a dry step for heating and drying the rice-like molding.SELECTED DRAWING: None

Description

The present invention relates to a method for producing artificial rice using soybean as a main raw material, which has a high protein content, a low sugar content, and a texture similar to that of rice.

Rice, which is the staple food of Japanese people, contains a lot of starch and is relatively high in calories, so its intake may be restricted in patients with diseases such as obesity and diabetes, which makes them feel satisfied in their daily diet. The number of people who cannot taste it is increasing.
Therefore, various low-calorie diets have been developed. For example, artificial rice using starch, dextrin, gelling agent and clouding agent (Patent Document 1), and cooked rice granular low-calorie food containing starch, dietary fiber and thickening polysaccharide as main raw materials of glucomannan (Patent Document 2). Has been proposed.

In recent years, nutritional disorders associated with decreased food intake in the elderly, frailty syndrome, and decreased muscle mass associated with aging (onset of sarcopenia) have become problems. The Standards (2020 Edition) recommends daily intake of sufficient amounts of protein from the perspective of preventing frailty in the elderly. On the other hand, rice, which is the staple food of Japanese people, is low in protein, and it is not possible to ingest the necessary protein by rice alone. Has been done.
For example, there have been proposed artificial rice using soybean flour as a main raw material and chemical starch as an auxiliary raw material (Patent Document 3), and a method for producing artificial rice using gluten and soybean raw materials as raw materials (Patent Document 4).
These are artificial rice that is high in protein and low in sugar, but there is room for further improvement in texture and allergen-free.

Japanese Unexamined Patent Publication No. 6-225719 Japanese Unexamined Patent Publication No. 6-315356 Japanese Unexamined Patent Publication No. 2009-153396 JP-A-2007-129946

An object of the present invention is to provide artificial rice using soybean as a main raw material, which has high protein and low sugar content, and has hardness and elasticity like cooked rice and has an excellent texture.

As a result of diligent efforts to solve the above problems, the present inventors added transglutaminase to soybean flour and soybean protein as main raw materials, kneaded them with water, and molded a rice-like molded product into rice granules by heating and drying. At the same time, the artificial rice obtained by activating and acting on transglutaminase retains the shape of rice grains without collapsing when cooking rice, has the hardness and elasticity of rice, and has excellent taste and texture. We found that it could be a substitute for rice with soybeans. Furthermore, since it is high in protein and low in sugar, it has been found that it can be used as a preventive diet for frailty syndrome and sarcopenia and a substitute diet for rice with excellent taste and texture as a sugar-restricted diet, and has completed the present invention.

That is, the present invention relates to the following.
[1] A kneading step of adding and kneading a raw material containing soybean flour, soybean protein, and transglutaminase.
The molding process of extruding the kneaded product to obtain a rice-like molded product,
The present invention relates to a method for producing artificial rice, which comprises a drying step of heating and drying a rice-like molded product.
[2] The present invention relates to the method for producing artificial rice according to [1], wherein the temperature of the kneading step and the molding step is 40 ° C. or lower.
[3] The present invention relates to the method for producing artificial rice according to [1] and [2], wherein the temperature in the drying step is 60 to 90 ° C.
[4] The method for producing artificial rice according to [1] to [3], wherein the raw material contains a total of 50 parts by weight or more of soybean flour and soybean protein as solid content.
[5] The method for producing artificial rice according to [1] to [4], wherein the raw material has a mixing ratio of soybean flour and soybean protein of 30:70 to 90:10.
[6] The method for producing artificial rice according to [1] to [5], wherein the raw material contains starches.

According to the present invention, rice that retains the shape of rice grains without collapsing during cooking, has a hardness and elastic texture similar to that of cooked rice, is high in protein and low in sugar, and has excellent taste and texture. It is possible to provide artificial rice as an alternative food to.

Hereinafter, the present invention will be described in more detail. The artificial rice of the present invention is characterized by containing at least transglutaminase as a raw material, and soybean flour and soybean protein as main raw materials.
Further, the artificial rice of the present invention is characterized by containing 50 parts by weight or more of soybean flour and soybean protein in total with respect to 100 parts by weight of the total raw material solid content. Furthermore, the artificial rice of the present invention is characterized by being free of animal protein and wheat protein.

(Soybean flour)
As the soybean flour used in the present invention, general soybean flour can be used. Specifically, for example, dehulled soybeans are crushed, appropriately heated and dried. As the soybean flour, it is preferable to use soybean flour in which the enzyme activity such as lipoxygenase is inactivated by heat treatment from the viewpoint of flavor such as unpleasant odor and unpleasant taste peculiar to soybean.
As the raw material of soybean used for soybean flour, whole soybean, peeled soybean, ground soybean and the like can be used and is not particularly limited.
As the type of soybean used for soybean flour, yellow soybean, white soybean, blue soybean, black soybean, Kurakake bean and the like can be used, and the soybean may be selected according to a desired flavor and is not particularly limited. For example, white soybeans and yellow soybeans are preferable when the color tone is close to that of white rice from the viewpoint of color tone.
As a method for processing soybean flour, for example, soybean is molted, heat-treated, pulverized, and dried. The heat treatment may be performed before or before or after the molting treatment, or after the pulverization treatment, and is not particularly limited. Further, when soybeans that have been dehulled in advance are used, the dehulling treatment is not required.
The dehulling treatment of soybean is not particularly limited, but any generally known method may be used. Specific examples thereof include a groat method, a dry crushing method, a dry dehulling method using a stone mill, a polishing method, and an instantaneous heating method, which may be performed using a commercially available dehulling machine. When the heating method is used, the enzyme activity such as lipoxygenase by heating can be inactivated and suppressed at the same time as the molting treatment.
The heat treatment of soybean is not particularly limited as long as it can inactivate and suppress the activity of enzymes such as lipoxygenase by heating, and any generally known method may be used. The heating method may be either dry heating or wet heating, and examples of the dry heating include roasting and heating with hot air.
The soybean pulverization treatment is not particularly limited, but any known method commonly used may be used. Examples of the pulverization method include dry pulverization, wet pulverization, freeze pulverization and the like, and a commercially available pulverizer may be used. The particle size of the obtained soybean flour is, for example, 100 μm or less, preferably 25 μm or less, and from the viewpoint of improving the texture of the finally obtained artificial rice, the smaller the particle size of the soybean flour is, the more preferable.
The amount of soybean flour used can be adjusted according to the texture, flavor, and moldability of the target artificial rice, and by adjusting the mixing ratio with soybean protein, which will be described later, the book has excellent taste and texture. You can get the artificial rice of the invention.

(Soy protein)
The soybean protein used in the present invention is not particularly limited, and for example, either isolated soybean protein or concentrated soybean protein can be used, and a combination thereof can be used.
The isolated soybean protein is obtained by removing non-protein compounds from defatted soybean, and for example, the protein is purified to a content of about 90% or more in terms of dry matter. As the isolated soybean protein, for example, a commercially available product or a product prepared from soybean protein as a raw material can be used.
Concentrated soybean protein is obtained by removing most of fats and oils and water-soluble non-protein compounds from defatted soybeans, and for example, the protein is purified to a content of about 70% or more in terms of dry matter. As the concentrated soybean protein, for example, a commercially available product or a product prepared from soybean protein as a raw material can be used.
Examples of the properties of soybean protein include powder, granular, and fibrous, but the soybean protein used in the present invention is in powder form. When granular and fibrous soybean protein is used, the texture and appearance of artificial rice become non-uniform, which is not preferable.
The amount of soy protein used can be adjusted according to the texture, flavor, and moldability of the target artificial rice, and by adjusting the mixing ratio with the soybean flour described above, the book has excellent taste and texture. You can get the artificial rice of the invention.

(Mixing ratio of soybean flour and soybean protein)
The mixing ratio of soybean flour and soybean protein can be adjusted according to the texture, flavor, and moldability of the target artificial rice. When the auxiliary raw material described later is not used, the mixing ratio of soybean flour and soy protein in the raw material should be adjusted in the range of 30 parts by weight: 70 parts by weight to 90 parts by weight: 10 parts by weight with respect to the total solid content of the raw material. This is preferable because a product having good moldability can be obtained. More preferably, 30 parts by weight: 70 parts by weight to 50 parts by weight: 50 parts by weight is preferable because a better texture can be obtained.
The mixing ratio of soybean flour and soybean protein will be described later because the kneaded product obtained by mixing and kneading soybean flour and soybean protein is not sticky when the soybean flour is 25 parts by weight or less with respect to the total raw material solid content. It is unsuitable because it cannot be molded in the process of extruding the kneaded product to obtain a rice-like molded product.
In addition, when the soybean flour exceeds 90 parts by weight with respect to the total solid content of the raw material, the stickiness of the kneaded product is too strong, so that the rice-like molded products obtained by extruding the kneaded product do not fall apart and stick to each other, resulting in poor molding. Is unsuitable because of the occurrence of.

(Transglutaminase)
The action of the transglutaminase used in the present invention is to form a cross-linking by an isopeptide bond between the glutamic acid residue and the lysine residue with respect to the protein contained in the soybean flour and the soybean protein described above, and polymerize the protein. By catalyzing things, proteins can be given elasticity.
The transglutaminase used in the present invention may be any conventionally known one, and may be a commercially available one or one prepared by a unique method. For example, Activa TG-H, Activa TG-K, Activa TG-M, Activa TG-AK, Activa TG-B, Activa TG-S (all of which are Ajinomoto Co., Inc.) and the like can be mentioned. These transglutaminases may be used alone or in combination of two or more.
The amount of transglutaminase used can be adjusted according to the texture of the target artificial rice, and the amount used is not particularly limited, but for example, 0.005 to 1.0 part by weight with respect to the total solid content of the raw material. May be used, and preferably 0.01 to 0.2 parts by weight is added and used to impart elasticity to the texture of artificial rice.

(Auxiliary raw material)
The auxiliary raw material used in the present invention can be appropriately used for the purpose of improving the texture, flavor, moldability, and storage stability of the artificial rice, which is not essential but is intended. The raw material used as an auxiliary raw material is not particularly limited, but starches such as rice flour and processed starch, thickening polysaccharides such as argicic acid, sugars other than starches such as monosaccharide and dextrin, and dietary fiber materials such as cellulose are used. be able to.

(Starches)
Although the starches used in the present invention are not essential, they can be used to impart the flavor and texture peculiar to cooked rice to the artificial rice of the present invention.
The raw materials and types of starches are not particularly limited, and for example, rice starch, glutinous flour, corn starch, waxy corn starch, horse belly starch, sweet potato starch, tapioca starch, cassava starch and other grain starches, highly branched cyclic dextrin, and wet heat treatment. Examples thereof include processed starches such as starch, hydroxypropyl starch, acetate starch, hydroxyalkyl starch, and phosphoric acid cross-linked starch, and at least one or more of these can be used if necessary.
The amount of starch used is not particularly limited, but when the flavor of cooked rice is particularly preferred, it contains 3 parts by weight or more, preferably 5 parts by weight or more, and more preferably 10 parts by weight or more with respect to the total solid content of the raw material. It is possible to obtain artificial rice having a flavor peculiar to cooked rice.

(Thickening polysaccharide)
The thickening polysaccharide is not particularly limited, and is not particularly limited, for example, sodium alginate, propylene glycol alginate, arabic gum, arabinogalactan, alginic acid, gati gum, curdlan, carrageenan, glucomannan, farsellan, carrageenan, locust bean gum, xanthan gum, etc. Examples include gellan gum, native gellan gum, guar gum, psyllium seed gum, tamarind seed gum, tara gum, tragant gum, pectin, purulan, welan gum, cassia gum, gelatin, agar and the like. By using the thickening polysaccharide, elasticity and stickiness can be imparted to the texture of the artificial rice of the present invention, and water retention can be improved.

(Dietary fiber material)
Examples of the dietary fiber material include cellulose, polydextrose, indigestible dextrin, guar gum enzymatic decomposition product, low-molecular-weight sodium alginate, psyllium seed coat, inulin, water-soluble soybean polysaccharide, Arabic gum, and corn fiber. By using the dietary fiber material, it is possible to impart elasticity and stickiness to the texture of the artificial rice of the present invention and improve water retention and flavor.

(Sugars other than starches)
As sugars other than starches, any edible sugar can be used, for example, reduced water candy such as glucose, fructose, galactose, mannose, maltose, lactose, sucrose, trehalose, maltitol, and sorbitol. And so on. These can impart the effect of producing a fluffy finish, the effect of suppressing protein hardening, the effect of suppressing starch aging, and the like when the artificial rice of the present invention is cooked and after a while. ..

Further, the artificial rice of the present invention is characterized in that a rice-like molded product formed by adding and kneading soybean flour, soybean protein, and transglutaminase is heated and dried, and at the same time, transglutaminase is activated and transglutaminase acts on the protein. And.

(Kneading process)
In the method of the present invention, first, soybean flour and soybean protein, which are the main raw materials, are uniformly powder-mixed. When using an auxiliary material, mix it at the same time as the main material. Next, transglutaminase is dissolved in cold water, and the solution and the powder mixture are mixed and kneaded.
In the kneading step, the amount of water added during kneading can be appropriately set, but for example, when the total weight of the raw material including water is 100 parts by weight, it is preferably in the range of 30 to 60 parts by weight, more preferably 45 to 55 parts by weight. Add water so that it becomes. When the amount of water added is large or small, molding defects occur in the molding process described later, and the desired rice-like molded product cannot be obtained. Further, when the amount of water added is small, transglutaminase cannot sufficiently act in the drying step described later, and a favorable texture cannot be obtained.
The kneading step is carried out under the condition that the product temperature of the kneaded product is 40 ° C. or lower so as not to enhance the reaction between transglutaminase and the protein. It is preferable to cool the main raw material and the auxiliary raw material as raw materials in a refrigerator in advance.
The kneading method is limited as long as the raw materials can be uniformly mixed, and the type of the kneading machine is not particularly limited, but a kneading machine provided with a cooling chiller is preferable.

(Molding process)
The kneaded product obtained in the kneading step is subjected to a screw extruder, and while being further kneaded, it is extruded and cut by a die portion provided at the tip of the extruder to be molded into rice granules. By compressing and extruding the kneaded product in this step, a rice-like product having a fine structure can be obtained.
The type of extruder used for molding is not particularly limited, but a squeezer or extruder can be used, and one provided with a cooling chiller is preferable.
The molding step is carried out under the condition that the product temperature of the rice-like molded product is 40 ° C. or lower so as not to enhance the reaction between transglutaminase and the protein.
When the product temperature of the kneaded product exceeds 40 ° C. during the kneading process and the molding process of the previous step, the activation of transglutaminase in the kneaded product is enhanced, and the once organized product is disintegrated by extrusion. Therefore, the shape-retaining property of the obtained rice-like molded product is lowered, and a lot of cracks and debris are generated. In addition, in the final product of artificial rice, the addition of elasticity becomes excessive and a favorable texture cannot be obtained.

(Drying process)
The rice-like molded product obtained in the molding step is dried at 100 ° C. or lower, and at the same time, the activation of transglutaminase is promoted. As the drying progresses, the rice-like molded product is dried to a predetermined dry state, and at the same time, the trans Inactivates or inactivates glutaminase.
In the drying step, by drying at 100 ° C. or lower, not only a product having a good color tone with less discoloration can be obtained, but also the reaction between transglutaminase and the protein can be enhanced at the same time, whereby the inside of the rice-like molded product can be obtained. By cross-linking and polymerizing the proteins of the above, it is possible to impart appropriate elasticity and improved shape retention to the artificial rice of the present invention, and to obtain artificial rice having excellent texture and cooking resistance. Can be done.
The temperature of the drying step is 100 ° C. or lower, preferably 50 to 100 ° C. and 30 to 210 minutes for drying. More preferably, it is 60 to 90 ° C. for 35 to 90 minutes. In this case, not only a product having a good texture and color tone can be obtained, but also the drying efficiency is high and the drying time is short, so that the productivity is high and preferable. The lower limit temperature is not particularly limited, but it is not preferable to dry at a low temperature because the drying efficiency is poor and the drying time is long.
The predetermined dry state in the method of the present invention has a water content of 12% by weight or less, more preferably 10% by weight or less, still more preferably 8% by weight or less, and is being stored by reducing the water content. It is preferable because it can suppress deterioration and browning caused by microorganisms.
The dryer to be used is not particularly limited, but hot air band drying, hot air flow drying, hot air shelf type drying and the like can be used.

The artificial rice obtained by the method of the present invention is excellent in flavor and texture, and the artificial rice can be eaten as rice by a normal rice cooking method as it is. Further, the artificial rice of the present invention can be appropriately mixed with polished rice, brown rice and the like to cook and eat.

Thus, by the method of the present invention, the shape of rice grains is maintained without breaking when cooking rice, the rice has hardness and elastic texture like rice, and the protein and sugar are high, and the taste and texture are excellent. It is possible to produce artificial rice as a substitute for cooked rice.

Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

[Examples 1 and 2, Comparative Examples 1 to 3]
Unless otherwise specified, the following examples and comparative examples were carried out using the following raw materials and conditions.
(Manufacturing of artificial rice)
First, the manufacturing method of Example 1 will be described below.
As raw materials, soybean flour, powdered soybean protein (manufactured by Fuji Oil Co., Ltd., isolated soybean protein), and transglutaminase (manufactured by Ajinomoto Co., Inc.) were used.
The soybean flour was prepared by heating whole soybeans (Toyomasari from Hokkaido) at 115 ° C. for 20 minutes with hot air, then peeling the soybeans with a molting machine and crushing them with a crusher. The average particle size of the obtained soybean flour was 20 to 30 μm.
Next, 2000 g of soybean flour stored refrigerated at 10 ° C or lower and 2750 g of soy protein are powder-mixed, then 1 g of transglutaminase is dissolved in 5249 g of water at 10 ° C, and these are mixed and kneaded uniformly to obtain a kneaded product. Obtained. At this time, the product temperature of the kneaded product was 20 ° C. or lower.
Next, the kneaded material is supplied to a screw type extruder equipped with a forming die part at the end, chiller water (10 ° C.) is circulated in the outer ring jacket of the extruder rotor to extrude, and at the same time, the rice is cut and shaped like rice. A molded product was obtained. At this time, the product temperature of the rice-like molded product was 25 ° C. or lower. The size of the rice-shaped molded product was adjusted to be 7 mm in length × 2 mm in width × 2 to 3 mm in thickness.
Next, the rice-like molded product was supplied to a steam convection oven, and hot air shelf type drying was performed at 80 ° C. for 45 minutes without humidification, and transglutaminase was activated and acted on during the drying to activate and act on the artificial rice sample of Example 1. Got
As Example 2, the same procedure as in Example 1 was carried out except that the soybean protein as a raw material was changed from the isolated soybean protein to the concentrated soybean protein (manufactured by Matsuda Sangyo Co., Ltd.), and a sample of Example 2 was obtained.
As a comparative example, as those using transglutaminase, those using only soybean flour as a raw material (Comparative Example 1), those using only soy protein (Comparative Example 2), and those using no transglutaminase, soybeans. A product using flour and soybean protein (Comparative Example 3) was prepared in the same manner as in Example 1 except for the raw materials. In addition, in Table 1, each numerical value shows weight% per total weight of a raw material.

(Cooking artificial rice)
400 g of water was added to 200 g of artificial rice obtained in Examples and Comparative Examples, rice was cooked as usual using a jar rice cooker, stirred well with a rice scoop, and then steamed in the jar rice cooker for 10 minutes.

(Evaluation of artificial rice)
Regarding the artificial rice obtained in Examples and Comparative Examples, the moldability of the artificial rice at the time of production and the sensory evaluation (texture, appearance, taste / flavor) of the artificial rice after cooking were evaluated.
The sensory evaluation was sampled by five trained palatability sensory evaluation panelists, evaluated according to the following evaluation criteria, and the results were summarized. In the tasting evaluation, those that did not cook rice due to molding defects were marked with "-". The results are shown in Table 1.
[Evaluation criteria for formability]
⊚: The grain surface is smooth and can be molded without collapsing or cracking.
◯: Can be molded without collapsing or cracking.
Δ: There is some collapse, but it can be molded.
X: Cannot be molded, or has many collapses and cracks.
[Evaluation criteria for tasting evaluation]
(Texture)
◎: It has a texture similar to cooked rice and is delicious.
○: The texture is fair and delicious.
Δ: The texture is slightly poor and the taste is inferior.
×: The texture is bad and not delicious.
(Looks good)
〇: Good appearance with less discoloration, discoloration, and binding.
Δ: There is a problem with discoloration, discoloration, or binding, and the appearance is inferior.
×: There are many problems with discoloration, discoloration, or binding, and the appearance is poor.
(Taste / Flavor)
〇: No charring, no bitterness, soybean flavor and delicious.
Δ: Burnt, slightly bitter, or less soybean flavor and inferior flavor.
×: Burnt, bitter, and not delicious.

From the results in Table 1, when soybean flour alone is not used in combination with soybean protein (Comparative Example 1), molding defects occur due to strong stickiness, and when soybean protein alone is not used in combination with soybean flour (Comparative Example 2), there is no stickiness. The dough did not come together and could not be molded. In addition, when transglutaminase was not used (Comparative Example 3), the moldability was good, but gelation occurred during rice cooking, and the texture and appearance were poor. From these, it was found that soybean flour, soybean protein and transglutaminase are essential raw materials in the artificial rice of the present invention. Regarding the types of soybean protein, the stickiness and adhesiveness differ depending on the type, but both the isolated soybean protein (Example 1) and the concentrated soybean protein (Example 2) can obtain a good texture. rice field.

[Example 1, Comparative Example 4]: Examination of enzyme reaction step A test was conducted in the case where transglutaminase was activated and acted on in the kneading step of Example 1. Specifically, 2000 g of soybean flour stored at room temperature and 2750 g of soybean protein were powder-mixed, then 1 g of transglutaminase was dissolved in 5249 g of water at 50 ° C., and these were mixed and kneaded uniformly. The product temperature of the kneaded product immediately after kneading was 40 ° C. The kneaded product was placed in a bag, sealed, placed in an incubator, maintained at 40 ° C. for 1 hour, supplied to an extruder, and dried to obtain a sample of artificial rice of Comparative Example 4. The conditions for the molding step and the drying step were the same as in Example 1. The results are shown in Table 2.

From the results in Table 2, when transglutaminase was activated and acted on in the kneading step (Comparative Example 4), the rice-like molded product was crumbled or cracked, the quality after cooking was also crumbled, and the texture was poor. there were. In the artificial rice of the present invention, it was found that it is essential to activate and act on transglutaminase in the drying step.

[Examples 3 and 4, Comparative Examples 5 and 6]: Examination of temperature conditions in the kneading process and the molding process Regarding the moldability of the rice-like molded product, the temperature conditions of the kneaded product from the kneading process to the molding process were determined. investigated. Specifically, the product temperature of the kneaded product from the kneading step to the molding step is 25 ° C. (Example 3), 40 ° C. (Example 4), 45 ° C. (Comparative Example 5), 50 ° C. (Comparative Example 6). The temperature of the water to be added was adjusted so as to be, and the process was performed within 20 minutes from the start of kneading to the end of molding, and the obtained granular molded product was dried to obtain each sample of artificial rice. The same procedure as in Example 1 was carried out except for the temperature conditions from the kneading step to the molding step. The results are shown in Table 3.

From the results in Table 3, when the product temperature from the kneading step to the molding step is 40 ° C. or higher (Example 4, Comparative Examples 5 and 6), the rice-like molded product slightly collapses and the moldability deteriorates. It turned out that the texture and appearance after cooking rice was inferior. In particular, when the product temperature was 45 ° C. or higher (Comparative Examples 5 and 6), transglutaminase was excessively activated and acted, and the elasticity of the artificial rice after cooking was too strong, resulting in a poor texture. From these, it was found that in the artificial rice of the present invention, it is essential to keep the product temperature of the kneaded product from the kneading step to the molding step to 40 ° C. or lower.

[Example 1, Comparative Example 7]: Examination of necessity of drying treatment In the drying step of Example 1, a test was conducted in which transglutaminase was activated and acted on under conditions not to be heat-dried. Specifically, the rice-like molded product obtained after the molding process is placed in a bag, sealed, supplied to an incubator, and after the product temperature reaches 55 ° C., the product temperature is maintained for 60 minutes to activate and act on transglutaminase. A sample of artificial rice of Comparative Example 7 was obtained. The conditions of the kneading step and the molding step were the same as in Example 1. The results are shown in Table 4.

From the results in Table 4, when the rice was not dried (Comparative Example 7), the quality after cooking the rice was slightly cracked and had a lumpy and brittle texture. In the artificial rice of the present invention, it was found that it is essential to put the artificial rice in a dry state in the drying step.

[Examples 5 to 8, Comparative Example 8]: Examination of the mixing ratio of soybean flour and soybean protein In the raw material of Example 1, a test was conducted in which the mixing ratio of soybean flour and soybean protein was changed. .. Specifically, only the mixing ratio of soybean flour and soybean protein was increased or decreased, and water and transglutaminase were carried out in the same manner as in Example 1 to obtain each sample of artificial rice. The conditions for the kneading step, the molding step, and the drying step were the same as in Example 1. The results are shown in Table 5. In Table 5, each numerical value indicates the weight% per total weight of the raw material, and the numerical values in parentheses indicate the ratio of soybean flour and soybean protein.

From the results in Table 5, when the mixing ratio of soybean flour to the total raw material solid content is 25% by weight or less (soybean protein is 75% by weight or more) (Comparative Example 8), the dough is not sticky and the dough is organized. Could not be molded. Further, when the mixing ratio of soybean flour is 90% by weight or more (soybean protein is 10% by weight or less) with respect to the total raw material solid content (Example 8), the dough has strong stickiness, so that the extruded grains are of each other. Bounds occurred, and some were inferior in formability, texture, and appearance.

[Examples 9 to 15, Comparative Examples 9, 10]: Examination of drying temperature In the drying step of Example 1, a test was conducted when the drying temperature and time were changed. Specifically, each sample of artificial rice was obtained by drying at each temperature until the water content became 8% by weight or less. The conditions of the kneading step and the molding step were the same as in Example 1. The results are shown in Table 6.

From the results in Table 6, when the drying temperature exceeds 100 ° C. (Comparative Examples 9 and 10), discoloration and charring occur and the appearance becomes inferior. Further, when the drying temperature was in the range of 60 to 90 ° C. (Examples 11 to 14), the texture, appearance, taste and flavor were all excellent.

[Example 16]: Examination of modified starch In the raw material of Example 1, a test was conducted in which soybean flour and a part of soybean protein were replaced with modified starch. Specifically, after mixing 1000 g of modified starch (manufactured by Matsutani Chemical Industry Co., Ltd., wet heat-treated starch) with 1590 g of soybean flour and 2170 g of soybean protein in the same manner as in Example 1, the artificial production of Example 16 was carried out. I got a sample of rice. The conditions for the kneading step, the molding step, and the drying step were the same as in Example 1. The results are shown in Table 7. In Table 7, each numerical value indicates the weight% per total weight of the raw material, and the numerical values in parentheses indicate the ratio of soybean flour, soybean protein, and modified starch.

From the results in Table 7, it was found that by using modified starch, artificial rice having excellent moldability, texture, taste and flavor can be obtained.

The artificial rice produced by the method of the present invention has a grainy texture, hardness, moistureiness, and elastic texture like cooked rice without breaking down when cooking rice, and has high protein and low sugar content. , It is possible to provide artificial rice which is an alternative food to cooked rice having excellent taste and texture.

Claims (6)

The kneading process of adding and kneading raw materials containing soybean flour, soybean protein, and transglutaminase,
The molding process of extruding the kneaded product to obtain a rice-like molded product,
A method for producing artificial rice, which comprises a drying step of heating and drying a rice-like molded product. The method for producing artificial rice according to claim 1, wherein the temperature of the kneading step and the molding step is 40 ° C. or lower. The method for producing artificial rice according to claim 1 and 2, wherein the temperature in the drying step is 60 to 90 ° C. The method for producing artificial rice according to claim 1, wherein the raw material contains a total of 50 parts by weight or more of soybean flour and soybean protein as solid content. The method for producing artificial rice according to claim 1 to 4, wherein the raw material has a mixing ratio of soybean flour and soybean protein of 30:70 to 90:10. The method for producing artificial rice according to claim 1 to 5, wherein the raw material contains starches.