JP3797938B2 - Method for producing powdered rice bran - Google Patents

Description

【００１９】
そのパン生地からのパン粉の製造は公知の方法を用いることができ、本実施例では上記パン生地成分にイースト菌、水（対粉６０％）を加え、ミキサーにより練り（６分）、第１発酵を温度２７℃、湿度８０％、６０分で行い、一定量（２２０グラム）ずつに分割後に所定時間（１４分３０秒）だけねかせ、型に入れた後に第２発酵を温度３８℃、湿度８５％、６０分で行い、次に焙焼用オーブンにて温度１５０℃、５０分で焼成することでパンを製造し、そのパンを冷却後に粉砕して粉粒状にすることで生パン粉を製造した。
【００２０】
上記実施例のパン粉と比較例のパン粉とを衣とするコロッケを食用油で揚げ、そのコロッケから中身を除去した衣の性状を比較した結果を以下の表２に示す。
【００２１】
【表２】

【００２２】
上記表２より、実施例パン粉は比較例パン粉よりも給油率、エネルギーが小さく、べとつきを防止できることを確認できる。
【００２３】
図１の（１）〜（３）、図2 の（１）〜（３）は、上記実施例のパン粉と比較例のパン粉とを衣とするコロッケを食用油で揚げ、そのコロッケから中身を除去した衣に破断荷重を作用させた場合の応力−歪特性の時間変化を示す。
食用油で揚げた直後においては、図１の（１）に示す実施例パン粉の応力−歪特性と、図２の（１）に示す比較例パン粉の応力−歪特性の何れにおいても、歪み変化に対して応力が増減する頻度が高くなっている。その歪みに対する応力は、食用油で揚げたパン粉を歯で噛んだ時の反発力に対応することから、その応力が増減する頻度が高い程に、所謂サクサク感を得ることができる。そして、実施例パン粉によれば、図１の（２）、（３）に示すように、食用油で揚げた後の経過時間が長い場合でも、歪み変化に対して応力が増減する頻度の低下は小さい。すなわち、そのサクサク感を長時間に亘り得ることができる。これに対して比較例パン粉によれば、図２の（２）、（３）に示すように、食用油で揚げた後の経過時間が長い場合、歪み変化に対して応力が増減する頻度が急激に低下する。すなわち、そのサクサク感を短時間しか維持できない。
【図面の簡単な説明】
【図１】本発明の実施例の食用油で揚げた粉粒状米ヌカを含むパン粉に破断荷重を作用させた場合における、（１）は調理直後、（２）は調理４時間後、（３）は調理８時間後の応力−歪特性を示す図
【図２】比較例の食用油で揚げたパン粉に破断荷重を作用させた場合における、（１）は調理直後、（２）は調理４時間後、（３）は調理８時間後の応力−歪特性を示す図[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a process for the production of granular rice j mosquitoes.
[0002]
[Prior art and problems to be solved by the invention]
Rice bran has the advantage of being rich in dietary fiber, crude fiber, vitamins, minerals and functional substances, but has a unique strong odor and taste, is rich in impurities and fats, and contains bacteria. , It has the disadvantages that the quality is rapidly deteriorated and the graininess is strong, resulting in roughness. For this reason, rice bran is used as feed and fertilizer, but it is considered to be unsuitable for use as a raw material for processed foods because it is used only as rice bran oil and as a pickle bran bed as a food ingredient. .
[0003]
In view of the above prior art, an object of the present invention is to effectively utilize rice bran as a food material.
[0004]
[Means for Solving the Problems]
The method for producing the granular rice bran according to the present invention comprises a sieving step of sieving the rice bran, a heating step of heating the rice bran that has passed through the sieve with heated water or steam, and the heated rice bran The method includes a drying step of drying, and a pulverizing step of pulverizing the dried rice bran into powder.
The sieving process can remove foreign substances and foreign matters from rice bran.
Sterilization, deterioration prevention, and deoiling can be performed by the heating process using the heated water or heated steam. Moreover, fats and oils can be eluted in water, oils and fats can be decreased, and quality deterioration can be suppressed. Furthermore, by deactivating the lipolytic enzyme by heating and suppressing the degradation of the lipid, it is possible to prevent the lipid from being decomposed by the lipolytic enzyme during long-term storage and improve the storage stability, Separation of moderate fat, sugar and protein is possible. Furthermore, the yeast which ferments by reducing the number of bacteria can be made to act normally, and is suitable for use as a food material produced by yeast fermentation.
The drying process can be performed using an air dryer or the like. Sterilization by the drying process and removal of water ensure storage stability and safety, reduce the weight, and impart processability.
The pulverization process eliminates the variation in the diameter of the rice bran particle and makes it fine and can be easily homogenized and processed so as to be easily mixed with powdered foods such as wheat flour.
[0005]
It is preferable that a dehydration step for removing moisture from the rice bran is performed between the heating step and the drying step.
The dehydration process separates the fats and oils dissolved in the water in the heating process, enhances the storage stability, prevents spoilage, and reduces the water content so that the drying process can be performed smoothly.
[0006]
Between the heating process and the dehydration process, it is preferable to have a cooling process in which the rice bran is exposed to running water and cooled.
Thereby, the fats and oils etc. which were eluted in water in a heating process can be removed reliably.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
First, as the rice bran used as a raw material, it is preferable to use rice bran for the same day as much as possible within 2 days after the milling, and not to use the ones that are discolored, offensive odor, impurities, or foreign matters. This prevents the raw rice bran from being exposed to light and air as much as possible, prevents the oxidation of lipids contained in the bran and prevents quality degradation, and also provides the necessary safety by stabilizing and homogenizing the quality. And improve homogeneity.
[0009]
Screening is performed to remove impurities and foreign substances from the raw rice bran. This sieving step is preferably performed using a sieve having a size of 0.5 mm to 0.8 mm, and it is preferable to confirm whether impurities or foreign substances are contained after sieving. This homogenizes the quality of rice bran.
[0010]
Next, the process of heating the rice bran that has passed through the sieve with heated water or heated steam is performed. For example, the heating process is performed by boiling rice bran that has passed through the sieve with boiling water for 4 minutes. At this time, the mixture is sufficiently stirred so that the rice bran is not agglomerated, so-called lumps. Moreover, you may perform a heating process by spraying heating steam on the rice bran. By this heating, bacterial growth is suppressed, sterilized, and deoiled. In addition, it removes unnecessary components, substances that give a bran odor, and substances that give peculiar taste from rice bran and can remove moderate fats, carbohydrates, and proteins. Thereby, when manufacturing bread crumbs using rice bran as a dough raw material, the content of preferable components can be increased. This heating step is preferably performed at 70 ° C. to 100 ° C. for 4 minutes to 10 minutes when heated with water, and at 100 ° C. to 105 ° C. for 4 minutes to 10 minutes when heated with water vapor. If the heating temperature and heating time are excessive, unnecessary substances that once flowed out of the rice bran will be absorbed again, resulting in insufficient removal of unnecessary components. If the heating temperature and heating time are insufficient, the inside of the rice bran will be treated uniformly. This is because the removal of unnecessary components becomes insufficient.
[0011]
The heated rice bran is cooled. This cooling step is preferably performed until the rice bran is exposed to running water and no cloudy liquid is produced from the rice bran. The flowing water temperature is preferably 5 ° C to 20 ° C. If the cooling temperature is excessive, the product temperature will be drastically reduced only on the surface, it will become lumpy, the water will be blocked from entering the interior, cooling will not be sufficient, and the nuka odor will be accumulated, and if the cooling temperature is insufficient This is because the cooling is slow, the interior cannot be sufficiently cooled, and a scent of nuka is accumulated.
[0012]
Next, dehydration of rice bran is performed. This dehydration step is preferably performed with a centrifuge, a rolling roller or the like until the moisture content in the rice bran becomes about 40% or less. This is because if the dehydration is insufficient, it takes a long time to reduce the moisture content to the target moisture ratio in the subsequent drying process, which causes an excessive extension of the process time.
[0013]
Next, the rice bran is dried. This drying step is preferably performed until the moisture content of the rice bran becomes 3% to 5%. If the drying is excessive, the specific gravity will be too light and it will float in the air when thrown in, making it difficult to mix with wheat, and if drying is insufficient, it will be easy for mold and bacteria to grow, preserving storage This is because it tends to be reduced, and it becomes difficult to mix with wheat. For example, rice bran is dried by heating in an oven at 150 ° C. for about 40 to 60 minutes. Moreover, you may carry out by spraying hot air on rice bran. At this time, since the dehydrated rice bran contains water and tends to become lumpy, it is preferable to loosen it well and dry it as thinly as possible. Be careful not to burn when heating.
[0014]
Next, it grind | pulverizes in order to refine | pulverize rice bran into a granular form. In order to homogenize the particle size of the powdered rice bran after this pulverization step, it is preferable to screen using a sieve of about 2 mm in order to homogenize the granulated rice bran.
[0015]
The granular rice bran produced by the above process is preferably stored at room temperature in a dry place free from moisture and used up in about two weeks.
[0016]
【The invention's effect】
According to the present invention, not only has the physiologically functional substances and nutrients originally contained in rice bran but also excellent in taste and reduced oil absorption rate to the living body due to excessive caloric intake, oil oxidation and deterioration, etc. It can prevent adverse effects, imparts processability, removes unnecessary components, reduces weight, improves storage stability, is suitable for food raw materials produced by yeast fermentation, and can use wastes from milling. It is possible to provide granular rice bran that can contribute to prevention of environmental pollution at low cost.
[0017]
【Example】
As an example, bread is produced through a fermentation process in which the bread dough containing the powdered rice bran and wheat flour produced through the steps shown in the above embodiment is fermented with yeast, and the bread is pulverized to become powdery. To produce raw bread crumbs.
As a comparative example, bread is produced through a fermentation process in which bread dough containing commercial dietary fiber (trade name Celfer, Nippon Food Chemical Co., Ltd.) and wheat flour is fermented by yeasts instead of the powdered rice bran, Raw bread crumbs were produced by pulverizing the breads to form powder.
The ingredients of each dough are shown in Table 1 below.
[0018]
[Table 1]

[0019]
A known method can be used to produce bread crumbs from the bread dough. In this embodiment, yeast bacteria and water (60% of flour) are added to the above bread dough ingredients, kneaded with a mixer (6 minutes), and the first fermentation is performed at a temperature. It is performed at 27 ° C, humidity 80%, 60 minutes, and after a predetermined amount (220 grams) is divided for a predetermined time (14 minutes 30 seconds), after placing in the mold, the second fermentation is performed at a temperature of 38 ° C, humidity of 85%, The bread was produced by baking for 60 minutes and then baking in a baking oven at a temperature of 150 ° C. for 50 minutes, and the bread was cooled and crushed into a powdery form to produce raw bread crumbs.
[0020]
Table 2 below shows the results of comparing the properties of the croquettes made of the bread crumbs of the above examples and the bread crumbs of the comparative examples by cooking oil and removing the contents from the croquettes.
[0021]
[Table 2]

[0022]
From Table 2 above, it can be confirmed that the example bread crumb has a lower oil supply rate and energy than the comparative bread crumb and can prevent stickiness.
[0023]
(1) to (3) in FIG. 1 and (1) to (3) in FIG. 2 are fried croquettes with crumbs of the above examples and breadcrumbs of comparative examples in cooking oil, and the contents from the croquettes The time change of the stress-strain characteristic at the time of making a rupture load act on the removed clothes is shown.
Immediately after fried in edible oil, the strain changes in both the stress-strain characteristics of the example bread crumbs shown in (1) of FIG. 1 and the stress-strain characteristics of the comparative bread crumbs shown in (1) of FIG. The frequency with which the stress increases or decreases is high. The stress against the distortion corresponds to the repulsive force when the bread crumbs fried in edible oil are chewed with teeth, so that the more frequently the stress increases or decreases, the so-called crispy feeling can be obtained. And according to the example bread crumbs, as shown in (2) and (3) of FIG. 1, even when the elapsed time after fried in edible oil is long, the frequency with which the stress increases or decreases with respect to the strain change is reduced. Is small. That is, the crisp feeling can be obtained for a long time. On the other hand, according to the bread crumbs of the comparative examples, as shown in (2) and (3) of FIG. 2, when the elapsed time after frying with edible oil is long, the frequency that the stress increases or decreases with respect to the strain change. Decreases rapidly. That is, the crispness can be maintained only for a short time.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 (1) is immediately after cooking, (2) is 4 hours after cooking, and (3) when a breaking load is applied to bread crumbs containing powdered rice bran fried in cooking oil according to an embodiment of the present invention. ) Is a diagram showing the stress-strain characteristics after 8 hours of cooking. [FIG. 2] (1) is immediately after cooking and (2) is cooking 4 when a rupture load is applied to bread crumbs fried in cooking oil of a comparative example. After time, (3) is a diagram showing the stress-strain characteristics after 8 hours of cooking.

Claims (1)

A sieving step of sieving rice bran,
A heating step of heating rice bran that has passed through the sieve with heated water or heated steam;
A drying process for drying the heated rice bran;
A dehydration step for removing moisture from the rice bran between the heating step and the drying step,
Between the heating process and the dehydration process, the cooling process of exposing the rice bran to running water to cool it,
A grinding step of the particulate by grinding the dried rice bran seen including,
In the cooling step, a method for producing powdered rice bran that removes oils and fats eluted in water in the heating step .

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