JP3646944B2 - Process for producing rice processed food ingredients - Google Patents

Process for producing rice processed food ingredients Download PDF

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JP3646944B2
JP3646944B2 JP29701295A JP29701295A JP3646944B2 JP 3646944 B2 JP3646944 B2 JP 3646944B2 JP 29701295 A JP29701295 A JP 29701295A JP 29701295 A JP29701295 A JP 29701295A JP 3646944 B2 JP3646944 B2 JP 3646944B2
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rice
egg white
processed food
paste
food
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JPH09135668A (en
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欣也 上田
彰一 大野
修 浜本
智寛 岡田
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社団法人岡山県農業開発研究所
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【0001】
【発明の属する技術分野】
本発明は、洋風化、簡便化する食生活の変化に対応した米を主原料とする加工食品原料の製造方法に関するものであり、菓子分野を始めとし、惣菜などの幅広い分野にも適応可能であり、更には、餡様、果汁カード様、ポテトサラダ様、シート状食品原料など今までにない全く新しい食品の開発につながるものである。
【0002】
【従来の技術】
わが国では、あられ、煎餅、各種餅類などの菓子類をはじめ、味噌、酒など古来より米を原料とする多くの加工食品が作られ、それぞれ独特の技術が育まれている。原料となる米の種類においても、粳米は、飯米、団子、煎餅、上新粉などに、糯米は、餅、おこわ、あられ、おかき、道明寺粉、白玉粉、寒梅粉などに、それぞれの原料米の持つ特性にあわせた利用がなされている。更に、最近では、食の洋風化、簡便化に対処し、ライスパン(特開平4-104754号)、米粉クレープ、米粉ワッフル(特開昭61-12249号)、米氷菓(特開平4-144648号)、米アイスクリーム(特開平4-11845号)、耐水性成形加工食品(特開昭61-37058号)、易発泡性食品原料(特開昭62-294056号)などの開発の試みが為されている。
【0003】
しかし、これら新しい米食品の開発においてしばしば問題となるのが、米が持つ独特の粘性、もち性、付着性等の物性であり、使用用途によっては、この物性のために目的とする食感の製品が得られなかったり、また、多くの改質剤や煩雑な処理操作が必要となり、製造時の作業性を著しく損なうこととなる。多数の米加工法の検討にもかかわらず、未だ、これら新しい食品に適応する広範な適応範囲を持つ米を主成分とする原料素材の開発の成功例はない。
【0004】
【発明が解決しようとする課題】
従って、本発明は、米特有の粘性、もち性、付着性を低減させた広範な適応範囲を有する米を主成分とする食品素材を開発し、従来、米を使用することが困難であった分野の食品へ応用し、米の持つ淡白な味と栄養価を活かした新しいタイプの食品の開発を行うことを目的とする。
【0005】
【課題を解決するための手段】
本発明者らは、この課題を解決すべく、各種の試験研究を行った結果、米を加水分解したアルファ化米(以下、α化米と記す)粒子に卵白を混和したのち、卵白の凝固温度以上に加熱処理することにより上記課題を解決できることを見出し、本発明を完成するに至った。
【0006】
すなわち、本発明の要旨は、生米粒子又はα化米粒子と、卵白又は卵白起泡物を卵白固 形分として2〜5%混和した後、卵白を加熱凝固させ、α化米粒子が会合することなく卵白起泡中に分散し、その形態を保持した構造を有して、米特有の粘性、もち性、付着性を低減することを特徴とするペースト状の米加工食品原料の製造方法である。
【0007】
また、このようなプレーンのペースト状の米加工食品原料に砂糖、果汁、香料、調味料の一種又は二種以上を混合して餡様、果汁カード様、ポテトサラダ様のペースト状米加工食品原料とする製造方法である。
【0008】
更に、これらプレーンの、又は調味料等を添加してペースト状あるいはこれに近い形状の米加工食品原料は、更にシート状に整形、焼成して米加工食品原料であるシート状食品ライスロールやライスペーパーとして各種の調理済食材を包み込んで食に供することができる。
【0009】
【発明の実施の形態】
更に詳細には、本発明の製造方法により得られるものは、米特有の粘性、もち性、付着性を低減した多用途なペースト状の米食品原料(以下、米ペーストと記す)であって、細粉、分級処理したα化米粒子と卵白由来の固形分1ないし10重量%、好ましくは2ないし5重量%の卵白および/または、卵白起泡物を混和したのち、卵白を加熱凝固させ、α化米粒子が会合することなく、卵白起泡中に分散し、その形態を保持した構造を有することを特徴とする食品原料を提供するものである。
【0010】
本発明に使用する米は、粳米、糯米の他、ジャポニカ種、インディカ種等いずれの品種の米であっても良い。原料は生米又は予めα化した米を使用する。上新粉等の生米では、卵白との混和後に長時間の加熱が必要であったり、糊化膨潤が不十分となり、最終の米ペーストにざらつきを生じることとなったり、粉臭が残存することもあるが、加熱処理を十分することにより、α化米の場合と同様に使用できる。
【0011】
蒸し、炊飯等によりα化した米は、乾物でも、含水状態であっても米粒子のまま使用可能であるが、磨砕、粉砕、分級処理により、α化米粒子の粒子径をそろえるとより好ましい。一般に、米の物理的性質を決定するのは、その主成分である澱粉成分(アミロペクチン、アミロース)とともに、米粉の粒径が食品の粘性、熱的性質に大きく影響することが知られている(製菓辞典p43〜46、朝倉書店発行)。例えば、白玉粉や上新粉を用いた団子に見られるように、細粉の含量が多くなれば団子は軟らかくなり、糊化温度が低くなり、粗粒画分を多く含むものでは、団粒構造と呼ばれる澱粉が粒形のまま残存する硬くて不良な製品となる。したがって、本発明においても、用途によって、原料米の微粉化は好ましく、このときの最適粒子径は、乾燥粉末米で710〜75μm、含水状態の米で900〜90μmの範囲にある。このとき、75μm以下の小さい微粉は、逆に米ペーストの粘度上昇、硬化をきたすことになるため除去する必要がある。しかし、通常の場合、乾燥粉末米で生米、アルファ化米を問わず、2000(0.2mm)〜10μmの範囲で広範囲に使用できる。
【0012】
本発明において用いる卵白は、割卵分離して得られる卵白、濃縮卵白、乾燥卵白いずれを用いても良い。
【0013】
次に、上記生米又はアルファ化米粒子と卵白を所定の水分含量で混和するが、予め所定の含水率に調製したα化米粒子、卵白を混和しても良いし、生米粒子やα化米粒子、卵白、水を同時に混和しても良く、特に順序、撹拌混和装置の指定はない。ただし、卵白は予め泡立て器等で起泡した卵白を用いるか、混和時に起泡すべく撹拌する。この時、ペクチン、キサンタンガム等の増粘多糖を添加し、気泡の安定化を図っても良い。気泡を含むことにより米ペーストの粘度が低下し、硬化を防ぐとともに、米ペーストを整形、焼成してなるシート状食品(以下、米シートと記す)にさっくり感を付与する。卵白の添加量は、卵白含量があまり多いと最終製品の風味が損なわれるため、卵白由来の固形分で1ないし10重量%、好ましくは、2ないし5重量%が良い。水分含量は米ペーストを用いる最終商品の調製に適した水分%となるが、通常65〜80重量%の範囲に調整される。
【0014】
この後、卵白の凝固温度以上に加熱処理し、構造の安定化を図るが、卵白が凝固する温度、すなわち、通常75〜80℃以上の温度が良い。
【0015】
このようにして得られた米ペーストは、80℃、10分間加熱でα化米単独のものに比べ、ゲル強度は対照品の35%まで減少し、軟らかくなり、100℃、25分間加熱でも同様に70%まで減少し、粘度、付着性の低下を認め、米特有の粘性、もち性、付着性を改良するものであった。更に、冷凍保存、加熱殺菌後の安定性も極めて良好であった。検鏡の結果、α化米粒子の会合も少なく、粒子構造を保持し、安定に分散していた。つまり、凝固卵白がα化米粒子の会合を防ぎ、滑剤として働いたものと思われる。
【0016】
得られた米ペーストを原料として、そのまま、あるいは調味料等をこれに加えて餡様食品、果汁カード様食品、ポテトサラダ様食品、あるいは米シートの試作製造を行い、従来にはない全く新しいタイプの食品原料を開発するに至った。
【0017】
餡様食品は、米ペーストに加糖、加熱処理を施し糖度を60%以上に高めたもので、米粉を原料とする「ぎゅうひ」には見られない、餡独特の「きれ」を有するものであり、保存性も良好であり、菓子をはじめとする餡の利用分野への利用が可能である。僅か10分程度の加熱で製造できるのも特徴である。
【0018】
果汁カード様食品は、米ペーストに果汁、糖、クエン酸などを添加し、加熱処理により調製されるが、各種の果汁を利用することができ、ジャム、フルーツソースとしての利用分野へも応用可能である。
【0019】
ポテトサラダ様食品は、米ペーストに野菜等の具材、調味料を加えて調製されるが、マッシュポテト様の食感を有するもので、調理、惣菜加工品として利用可能である。
【0020】
米シートは、米ペーストをシート状に整形、焼成してライスロール、ライスペーパーとしたものであり、クレープ生地様の形態を有する歯切れの良い食品原料である。肉、野菜、ジャム等の各種の食材を巻いて、そのまま食べることが可能であり、特に味が淡白な米を原料とするため和風の食材にも適応されるのが特徴である。食パン様の利用も期待できる。焼成後の組織を検鏡により確認したところ、米粉のみでは全く認められない、ポーラスで、粒状の構造を有するものであった。安定性も良好であり、レトルト殺菌および凍結保存によるテクスチャーの変化も殆どなく、長期保存可能である。
【0021】
【実施例】
次に、本発明による実施例を示すことにより、更に詳細に説明する。図1に米ペースト状食品原料及びこれを用いた食品の製造工程図を示す。
【0022】
実施例1
精白粳米6合を常法により、炊飯器でやや硬めに炊飯し、2,142gの粳米飯を得た。これを70℃、一昼夜減圧乾燥、粉砕、ふるい(1mmパス)処理し、826gの乾燥α化米粉末を得た。このα化米粉末100gに対し、割卵分離して得られる卵白100g、水150gをミキサーにてそれぞれ混和し、湯煎にて80℃、10分間熱処理し、ペースト状α化米の米ペーストを得た。更に、同様組成の混和物について、蒸し器にて100℃、25分間それぞれ熱処理した。対照品としては、α化米粉末100gに水207gを加え、水分量を70重量%に調製し、同様の加熱処理を行った。その結果、対照品に比べ、卵白と卵白起泡物を添加したものでは、熱処理の有無に拘わらず、明確な粘性、もち性、付着性の減少を認めた。更に、これらを検鏡(メチレンブルー染色)の結果、卵白および卵白起泡物添加のものでは明確なα化米粒子の分散を認めたのに対し、対照品での粒子界面は不鮮明であった。回転粘度計による測定結果を表1に示す。粘性等の低下により、例えば肉の串刺しを米ペーストの生地で覆いスティック状にした後、串焼き機で焼成して、ライススティックに仕上げることができる(図1)。
【0023】
【表1】
【0024】
実施例2
市販α化米(粳米、アルファ食品(株)製)乾物を粉砕機にて粉砕したのち、ふるい目の開き1,000、710、425、300、150、75μmのふるいで分級し、それぞれの区分のα化米粉末100gに対し、それぞれ卵白起泡物100g、水150gをミキサーにて混和したのち、80℃、10分間加熱処理し、米ペーストを得た。これらについてレオメータにてゼリー強度(ゲル強度)、軟らかさを測定するとともに、検鏡による微視的構造の観察を行った。その結果、実施例1と同様に、卵白無添加の対照品に比べ、卵白添加のものは、ゲル強度の低下、軟らかさの増大があったが、使用する原料α化米粉末の粒度によりゲルの硬さに差が見られた。つまり、この場合、710〜75μmの範囲で硬度が対照品に比べほぼ半減し、710μm以上、75μm以下の粒径ではゲル強度の上昇があった。特に、75μm以下の微粉においては、α化米粒子の構造が殆ど認められなかった。レオメーターによるゲル強度、軟らかさの測定結果、検鏡結果を表2に示す。
【0025】
【表2】
【0026】
実施例3
米ペーストを原料とする餡様食品は、米ペーストに上白糖を加え加熱処理し、糖度60度以上に調製した。配合は、α化米粉末(710〜75μm)50g、卵白起泡物50g、水50g、上白糖70gであり、熱湯湯煎により屈折糖度(Bx)63まで加熱濃縮した。加熱濃縮に要した時間は約10分であった。得られた餡様食品は、白色で米の風味と餡様の甘さを持ち、ぎゅうひにはない、餡独特の「きれ」を有するものであった。室温放置による安定性も良好であった。
【0027】
実施例4
米ペーストを原料とする果汁カード様食品は、米ペーストに果汁、上白糖、クエン酸を加え、加熱処理し、糖度60度以上に調製した。果汁にはブドウ果汁を用いた。配合は、α化米粉末(710〜75μm)50g、卵白起泡物50g、水50g、上白糖80g、ブドウ果汁50g、クエン酸1gであり、熱湯湯煎によりBx60まで濃縮した。その結果、得られた果汁カード様食品は、ブドウの風味を有する餡様のテクスチャーを有するものであった。安定性も良好であった。
【0028】
実施例5
米ペーストを原料とするポテトサラダ様食品は、米ペーストにマヨネーズ、ニンジン、キュウリ等の野菜、塩、コショウ等の調味料を加え調製した。配合は、α化米粉末(710〜75μm)50g、卵白起泡物50g、水40g、マヨネーズ60g、ニンジン15g、キュウリ15g、塩・コショウ1.7gであり、湯煎加熱を10分間行った。その結果、得られたポテトサラダ様食品は、やや粘りのあるマッシュポテトを思わせる食感であった。
【0029】
実施例6
米ペーストを原料とするシート状食品は、米ペースト(配合:α化米粉末100g、卵白起泡物100g、水150g)を市販イカ焼機を使用し、一定量(30g〜50g)を圧延焼成し得た。得られたシート状食品は30gの生地を焼くと、直径11cm、厚さ2mmのものが得られ、歯切れ、成形性も良好な米シートとなった。この米シートは、ライスペーパー、ライスクレープとして各種のジャム、肉、野菜等の食材を巻いて食すことができ、ピザ生地にも利用できる。米を原料とするため味が淡白で、手巻き寿司などの和風、洋風いずれの食材にもマッチするものであった。また、安定性も良好であり、凍結保存によるテクスチャーの変化は殆どなく、レトルト殺菌も可能であった。
【0030】
【発明の効果】
本発明の製造方法で調製される米ペーストは、米特有の物性である粘性、もち性、付着性を低減、改良した広範な用途を有する米を主成分とする食品原料であり、従来、米を使用することが困難であった分野の食品へ利用可能であり、米の持つ淡白な味と栄養価を生かした新しいタイプの食品の開発を行うことができる。更に、主体をなす原料も米と卵白のみであり、製造工程もいたってシンプルであり、工業的生産にも十分対応できる。したがって、米を原料とする餡様食品、果汁カード様食品、ポテトサラダ様食品、シート状食品など今までにない新しいタイプの食品の開発を可能ならしめ、米の利用用途を大きく拡大するものである。
【図面の簡単な説明】
【図1】 米ペースト状食品原料及びこれを用いた食品の製造工程図である。
[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing processed food ingredients using rice as a main ingredient in response to changes in eating habits that are westernized and simplified, and can be applied to a wide range of fields such as confectionery and other side dishes. Furthermore, it leads to the development of completely new foods such as candy, fruit juice cards, potato salads, and sheet food ingredients.
[0002]
[Prior art]
In Japan, many processed foods made from rice have been made since ancient times, including confectionery such as hail, rice crackers and various potatoes, and miso and sake. As for the types of rice used as raw materials, glutinous rice is used for rice, dumplings, rice crackers, Kamishin flour, etc., and glutinous rice is used for rice, rice bran, oysters, oysters, Domyoji flour, white egg flour, cold plum flour, etc. It is used according to the characteristics it has. Furthermore, recently, it has dealt with the westernization and simplification of foods, rice span (Japanese Patent Laid-Open No. 4-104754), rice flour crepe, rice flour waffle (Japanese Patent Laid-Open No. 61-12249), rice ice confectionery (Japanese Patent Laid-Open No. 4-144648). ), Rice ice cream (Japanese Patent Laid-Open No. 4-11845), water-resistant molded processed food (Japanese Patent Laid-Open No. 61-37058), easy-foaming food ingredients (Japanese Patent Laid-Open No. 62-294056) Has been.
[0003]
However, the problems that often arise in the development of these new rice foods are the properties of rice, such as its unique viscosity, stickiness, and adhesion properties. A product cannot be obtained, and many modifiers and complicated processing operations are required, so that workability at the time of production is significantly impaired. Despite numerous rice processing studies, there are still no successful examples of the development of rice-based raw materials with a broad range of application to these new foods.
[0004]
[Problems to be solved by the invention]
Therefore, the present invention has developed a food material mainly composed of rice having a wide range of application with reduced viscosity, stickiness and adhesion characteristic of rice, and it has been difficult to use rice conventionally. The purpose is to develop new types of foods that apply to the foods in the field and take advantage of the pale taste and nutritional value of rice.
[0005]
[Means for Solving the Problems]
In order to solve this problem, the present inventors have conducted various test studies, and as a result, the egg white is coagulated after the egg white is mixed with the pregelatinized rice particles (hereinafter referred to as pregelatinized rice) hydrolyzed. The present inventors have found that the above-mentioned problems can be solved by performing a heat treatment at a temperature higher than that, and have completed the present invention.
[0006]
That is, the gist of the present invention, the raw rice grains or alpha of rice grains, after the egg white or albumen foaming was mixed 2-5% as egg white solid content, the egg white to a thermal coagulation, alpha of rice grains meeting dispersed in egg white foaming, it has a structure in which retained its form, rice-specific viscosity, the waxy, pasty rice processed food material, characterized in that to reduce the adhesion production methods without It is.
[0007]
In addition, such plain paste-like processed rice food ingredients are mixed with one or more of sugar, fruit juice, fragrance, and seasoning to produce paste-like rice processed food ingredients such as rice cake-like, fruit juice-like, and potato salad. This is a manufacturing method .
[0008]
Furthermore, the rice processed food raw material in a paste form or a shape close to this by adding these plain or seasonings is further shaped into a sheet shape and baked to change the rice processed food raw material into a rice roll or the like. Various cooked ingredients can be wrapped in rice paper and used for food.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
More specifically, what is obtained by the production method of the present invention is a versatile pasty rice food raw material (hereinafter referred to as rice paste) with reduced viscosity, stickiness, and adhesion peculiar to rice, After mixing fine powder, classified α-rice rice particles and egg white solid content of 1 to 10% by weight, preferably 2 to 5% by weight of egg white and / or egg white foam, the egg white is heated and coagulated. The present invention provides a food material characterized by having a structure in which pregelatinized rice particles are dispersed in egg white foam without associating and retain their form.
[0010]
The rice used in the present invention may be rice of any varieties such as japonica and indica as well as sticky rice and sticky rice. The raw material is raw rice or pre-gelatinized rice. In raw rice such as shinshin flour, heating for a long time is required after mixing with egg white, gelatinization and swelling is insufficient, and the final rice paste becomes rough, or a powdery odor remains In some cases, it can be used in the same manner as in the case of pregelatinized rice by sufficient heat treatment.
[0011]
Rice that has been pre-gelatinized by steaming, cooking rice, etc. can be used as it is, even in dry matter or in a water-containing state, but it is better if the particle size of the pre-gelatinized rice particles is made uniform by grinding, grinding, and classification preferable. In general, it is known that the physical properties of rice determine the physical properties of rice, as well as the starch components (amylopectin, amylose), which are the main ingredients, and the particle size of rice flour greatly affects the viscosity and thermal properties of food ( Confectionery dictionary p43-46, published by Asakura Shoten). For example, as can be seen in dumplings using white flour or fine powder, if the content of fine powder increases, the dumpling becomes softer, the gelatinization temperature becomes lower, and the coarser grain fraction has a larger aggregate structure. It becomes a hard and defective product in which the starch called remains as a granule. Therefore, also in the present invention, the pulverization of the raw rice is preferable depending on the use, and the optimum particle size at this time is in the range of 710 to 75 μm for dry powdered rice and 900 to 90 μm for water-containing rice. At this time, it is necessary to remove the small fine powder of 75 μm or less because the viscosity of the rice paste increases and cures. However, in normal cases, dry powdered rice can be used in a wide range of 2000 (0.2 mm) to 10 μm regardless of whether it is raw rice or pregelatinized rice.
[0012]
The egg white used in the present invention may be any of egg white, concentrated egg white, and dried egg white obtained by split egg separation.
[0013]
Next, the raw rice or pregelatinized rice particles and egg white are mixed with a predetermined moisture content, but pre-adjusted pre-adjusted rice particles and egg white may be mixed. Chemicalized rice particles, egg white, and water may be mixed at the same time, and there is no particular order or designation of the stirring and mixing device. However, the egg white used is the egg white that has been previously foamed with a whisk or the like, or is stirred to foam during mixing. At this time, thickening polysaccharides such as pectin and xanthan gum may be added to stabilize the bubbles. The inclusion of bubbles lowers the viscosity of the rice paste, prevents hardening, and gives a feeling to a sheet-like food (hereinafter referred to as rice sheet) formed by shaping and baking the rice paste. The added amount of egg white is 1 to 10% by weight, preferably 2 to 5% by weight in terms of the solid content derived from egg white because the flavor of the final product is impaired if the egg white content is too high. The moisture content is a moisture percentage suitable for the preparation of the final product using the rice paste, but is usually adjusted to a range of 65 to 80% by weight.
[0014]
Thereafter, heat treatment is performed at a temperature equal to or higher than the solidification temperature of the egg white to stabilize the structure, but a temperature at which the egg white solidifies, that is, a temperature of usually 75 to 80 ° C. or higher is preferable.
[0015]
The rice paste thus obtained has a gel strength reduced to 35% of that of the control product when heated for 10 minutes at 80 ° C, and becomes softer, and is the same even when heated at 100 ° C for 25 minutes. The viscosity was reduced to 70%, and a decrease in viscosity and adhesiveness was observed, improving rice-specific viscosity, stickiness, and adhesiveness. Furthermore, the stability after freezing and heat sterilization was very good. As a result of microscopic examination, there was little association of pregelatinized rice particles, and the particle structure was maintained and stably dispersed. In other words, it seems that the solidified egg white worked as a lubricant by preventing the association of pregelatinized rice particles.
[0016]
The rice paste obtained is used as a raw material as it is, or in addition to seasonings, etc., to produce a rice cake-like food, a fruit juice-like food, a potato salad-like food, or a rice sheet, Led to the development of food ingredients.
[0017]
Rice cake-like foods are made by adding sugar and heat treatment to rice paste to raise the sugar content to 60% or more, and have a unique “crack” that is not found in “Gyuhi” made from rice flour. It also has good storage stability and can be used in the field of candy and other candy. It can also be produced by heating for only about 10 minutes.
[0018]
Fruit juice-like foods are prepared by adding fruit juice, sugar, citric acid, etc. to rice paste and heat treatment. Various fruit juices can be used, and can be applied to fields of use as jams and fruit sauces. It is.
[0019]
Potato salad-like food is prepared by adding ingredients such as vegetables and seasonings to rice paste, and has a mashed potato-like texture and can be used as a cooked and processed vegetable product.
[0020]
The rice sheet is formed from a rice paste shaped into a sheet and baked into rice rolls and rice paper, and is a crisp food material having a crepe-like shape. Various ingredients such as meat, vegetables and jam can be wrapped and eaten as they are, and it is characterized by being particularly adapted to Japanese-style ingredients because it uses light white rice as a raw material. The use of bread is also expected. When the structure after baking was confirmed with a microscope, it was found to have a porous and granular structure, which was not observed at all with rice flour alone. The stability is also good, and there is almost no change in texture due to retort sterilization and cryopreservation, and it can be stored for a long time.
[0021]
【Example】
Next, the present invention will be described in more detail by showing examples. FIG. 1 shows a rice paste-like food material and a process for producing food using the same.
[0022]
Example 1
By using an ordinary method, 6 rice grains of polished white rice were cooked slightly harder to obtain 2,142 g of cooked rice. This was dried at 70 ° C. under reduced pressure for a whole day and night, pulverized and sieved (1 mm pass) to obtain 826 g of dried α-rice rice powder. To 100 g of this pregelatinized rice powder, 100 g of egg white obtained by splitting the eggs and 150 g of water are mixed with a mixer and heat-treated in a hot water bath at 80 ° C. for 10 minutes to obtain a paste-like pregelatinized rice paste. It was. Furthermore, the mixture having the same composition was heat-treated in a steamer at 100 ° C. for 25 minutes. As a control product, 207 g of water was added to 100 g of pregelatinized rice powder, the water content was adjusted to 70% by weight, and the same heat treatment was performed. As a result, in comparison with the control product, the addition of egg white and egg white foam showed a clear decrease in viscosity, stickiness, and adhesion regardless of whether or not heat treatment was performed. Further, as a result of microscopic examination (stained with methylene blue), in the case of the egg white and the egg white foam added, clear dispersion of the pregelatinized rice particles was recognized, but the particle interface in the control product was unclear. Table 1 shows the results of measurement with a rotational viscometer. Due to the decrease in viscosity and the like, for example, meat skewers can be covered with rice paste dough to form sticks, which are then baked in a skewer and finished into rice sticks (FIG. 1).
[0023]
[Table 1]
[0024]
Example 2
After pulverizing dried α-rice (commercial rice, Alpha Foods Co., Ltd.) on the market with a pulverizer, it is classified with 1,000, 710, 425, 300, 150, and 75 μm sieves. 100 g of powdered rice powder was mixed with 100 g of egg white foam and 150 g of water, respectively, and then heat-treated at 80 ° C. for 10 minutes to obtain rice paste. For these, the jelly strength (gel strength) and softness were measured with a rheometer, and the microscopic structure was observed with a microscope. As a result, as in Example 1, compared with the control product without egg white, the one with egg white had a decrease in gel strength and an increase in softness. There was a difference in hardness. That is, in this case, the hardness was almost halved in the range of 710 to 75 μm compared to the control product, and the gel strength was increased at a particle size of 710 μm or more and 75 μm or less. In particular, in the fine powder of 75 μm or less, almost no structure of pregelatinized rice particles was observed. Table 2 shows the gel strength, softness measurement results, and microscopic results obtained with a rheometer.
[0025]
[Table 2]
[0026]
Example 3
A rice cake-like food made from rice paste was prepared by adding top white sugar to the rice paste and heat-treating it to prepare a sugar content of 60 degrees or more. The formulation was 50 g of pregelatinized rice powder (710-75 μm), 50 g of egg white foam, 50 g of water, and 70 g of white sucrose. The mixture was heated and concentrated to a refractive sugar content (Bx) of 63 by boiling water. The time required for the heat concentration was about 10 minutes. The obtained koji-like food was white, had a rice flavor and koji-like sweetness, and had a peculiar “crack” that was not found in gyuhi. The stability after standing at room temperature was also good.
[0027]
Example 4
The fruit curd-like food made from rice paste was prepared by adding fruit juice, white sugar and citric acid to the rice paste and heat-treating it to a sugar content of 60 ° C. or higher. Grape juice was used as the fruit juice. The compounding was 50 g of pregelatinized rice powder (710 to 75 μm), 50 g of egg white foam, 50 g of water, 80 g of super white sugar, 50 g of grape juice, and 1 g of citric acid, and concentrated to Bx60 by boiling in hot water. As a result, the obtained fruit juice card-like food had a grape-like texture with a grape flavor. Stability was also good.
[0028]
Example 5
Potato salad-like foods made from rice paste were prepared by adding seasonings such as mayonnaise, carrots, cucumbers and other vegetables, salt, pepper and the like to rice paste. The blending was 50 g of pregelatinized rice powder (710 to 75 μm), 50 g of egg white foam, 40 g of water, 60 g of mayonnaise, 15 g of carrot, 15 g of cucumber, and 1.7 g of salt / pepper, and the bath was heated for 10 minutes. As a result, the resulting potato salad-like food had a texture reminiscent of a slightly sticky mashed potato.
[0029]
Example 6
A sheet-like food made from rice paste is made by rolling and baking a certain amount (30 g to 50 g) of rice paste (formulation: 100 g of pregelatinized rice powder, 100 g of egg white foam, 150 g of water) using a commercially available squid baking machine. It was possible. When the obtained sheet-like food was baked with 30 g of dough, a rice sheet having a diameter of 11 cm and a thickness of 2 mm was obtained, and a rice sheet with good crispness and moldability was obtained. The rice sheet can be used as rice paper or rice crepe by wrapping various kinds of ingredients such as jam, meat, vegetables, etc., and can also be used for pizza dough. Because it is made from rice, it tastes pale and matches both Japanese and Western-style ingredients such as hand-rolled sushi. Moreover, stability was also good, there was almost no change in texture due to cryopreservation, and retort sterilization was possible.
[0030]
【The invention's effect】
The rice paste prepared by the production method of the present invention is a food ingredient mainly composed of rice having a wide range of uses with reduced, improved viscosity, stickiness and adhesion, which are physical properties unique to rice. Can be used for foods in fields where it has been difficult to use rice, and new types of foods that take advantage of the light taste and nutritional value of rice can be developed. Furthermore, the main raw materials are only rice and egg white, the manufacturing process is very simple, and it can sufficiently cope with industrial production. Therefore, it will enable the development of new types of foods such as rice cake-like foods, fruit juice-like foods, potato salad-like foods, and sheet-like foods that have never existed, and will greatly expand the use of rice. is there.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a production process diagram of rice pasty food ingredients and foods using the same.

Claims (3)

生米粒子又はアルファ化米粒子、卵白又は卵白起泡物を卵白固形分として2〜5%混和した後、卵白を加熱凝固させ、アルファ化米粒子が会合することなく卵白起泡中に分散し、その形態を保持した構造を有して、米特有の粘性、もち性、付着性を低減することを特徴とするペースト状の米加工食品原料の製造方法Egg white or egg white foam is mixed with raw rice particles or pregelatinized rice particles as an egg white solid content in an amount of 2 to 5% , then the egg white is heated and coagulated, and the pregelatinized rice particles are dispersed in the egg white foam without association. and, a structure that retains its form, rice-specific viscosity, waxy method for producing a pasty rice processed food material, characterized in that to reduce the adhesion. ースト状米加工食品原料に砂糖、果汁、香料、調味料の一種又は二種以上を混合してなる餡様、果汁カード様、ポテトサラダ様とする請求項1記載のペースト状の米加工食品原料の製造方法 Pasty rice processed food material to sugar, fruit juice, flavors, seasonings one or two or more obtained by mixing bean paste-like, fruit juice card-like, pasty rice processed food according to claim 1, potato salad like Raw material manufacturing method . 請求項1又は2記載の方法により得られるペースト状の米加工食品原料をシート状に整形、焼成する米加工食品原料の製造方法 The manufacturing method of the rice processed food raw material which shape-forms and bakes the paste-form rice processed food raw material obtained by the method of Claim 1 or 2.
JP29701295A 1995-11-15 1995-11-15 Process for producing rice processed food ingredients Expired - Fee Related JP3646944B2 (en)

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