JP4593456B2 - Manufacturing method of rice noodle dough and rice flour made with 100% rice - Google Patents

Description

The present invention relates to a method for producing rice noodles and rice flour that are made entirely of 100% rice without using any grains such as wheat and millet.

  Traditionally, noodles are manufactured as a single ingredient or a complex using wheat flour and buckwheat flour as a main ingredient. However, as demand for rice has been sluggish in recent years, measures to promote rice demand by processing rice into noodles such as udon Many noodles using rice as the main raw material have been proposed by various methods. However, these noodles cannot be processed into noodles by using rice alone, and a method is disclosed in which rice and wheat flour are mixed, and an additive is added to supplement the texture (see Patent Document 1). . In addition, a method is disclosed in which rice is cooked and kneaded, wheat flour is added thereto, the viscosity is adjusted with water and ripened, and a noodle dough containing rice is made (see Patent Document 2). Furthermore, a method for improving the texture by measuring affinity with wheat flour by using a special grinder to grind millet grains including rice is also disclosed (see Patent Document 3). ). Both methods are still trying to create a certain commercial value by using flour.

  Furthermore, a method is also disclosed in which raw rice is dipped in water containing amylase, frozen and dried, and this is pulverized into a fine powder of 200 mesh or more and provided for processing bread and noodles. However, in this method, it is preferable to use wheat flour, and there is a drawback that it takes too much time and labor to produce a fine powder close to wheat flour (see Patent Document 4).

  However, the technique cannot provide noodles that people who suffer from wheat allergies or buckwheat allergies can eat with peace of mind.

JP-A-9-135669 Japanese Patent Laid-Open No. 5-308917 Japanese Patent Laid-Open No. 2005-21112 Japanese Patent Laid-Open No. 11-32706 JP 2004-208560 A

  As described above, noodles using rice flour as a raw material have a drawback that the taste and texture cannot be supplemented unless wheat flour is mixed.

In the present invention, rice noodles and rice flour produced purely with 100% rice without using any grains with allele sources other than rice are used for many people who suffer from wheat allergies and buckwheat allergies. Is intended to provide.

  As a result of verifying the difference between rice flour and wheat flour in order to achieve this object, the present invention is basically different in cell composition from rice and wheat. It turned out that mellow fine particles could not be obtained.

  Moreover, because glutinous rice flour has a strong stickiness with gluten like wheat flour and does not work to strengthen the connection of the noodle dough, no matter how much ultrafine rice flour is obtained, glutinous rice flour alone is stirred and kneaded with water or hot water It was also found that it is not suitable for noodle dough.

  Therefore, in order to achieve the object of the present invention, the action of the first problem solving means is to mix 70% glutinous rice flour at a ratio of 30% by weight instead of wheat gluten, and weight ratio into it. After pouring 3% lukewarm water and stirring, humidifying, aging, and drying, and finally drying until the moisture content of the rice flour is less than 2%, the cell membrane of rice flour will have numerous cracks, By pouring hot water, the cells that have absorbed moisture at once are disintegrated and the starch in the cells is released all at once. The released starch is alphanized by hot water and an initial stage noodle dough is produced.

  Next, the action by the second problem solving means is that the noodle dough at the initial stage is transferred to the mortar of the thickener, and the noodle dough is mixed and kneaded while rotating the mortar. To make rice noodle dough that complements each other's drawbacks.

  In other words, the strong stickiness of sticky rice is supplemented with the stickiness of sticky rice, and the stickiness of sticky rice is supplemented with the stickiness of sticky rice. This makes it possible to produce a noodle dough for rice noodles.

The action of the second problem solving means described above is that the noodle dough rotates together with the rotation of the thickener mortar, so that the craftsman kneads the noodle dough for hand-made noodles by pressing the kneading stick. Such a state can be created. The noodle dough of 100% rice noodles kneaded in such a state can provide rice noodles with a high quality taste and texture, whether boiled with raw noodles or dried with noodles.
The invention according to claim 2 is a method of adding 70% glutinous rice flour, 30% glutinous rice flour, which is normally milled, to a stirrer, adding 3% lukewarm water by weight and humidifying, and keeping the temperature of rice flour at 35 ° C The mouth is closed and aged for about 30 minutes. Next, the stirrer is heated to maintain the temperature of the rice flour at 70 ° C. to 80 ° C., and stirred and dried for 60 minutes. This is a rice flour production method in which the mixture is heated to 0 ° C., stirred and dried for 10 minutes, and then sprayed with cold water and humidified while continuing stirring.
With this production method, rice flour absorbs moisture and the cell membrane breaks apart, starch is released, but it is not alpha-gelled due to low temperature, and there is no graininess peculiar to rice flour, and ultrafine powder over wheat flour is dried. It can be purified and stored in silos or stored in bags or diverted to other uses.

  As described above, 100% rice noodles according to the present invention can be produced by omitting the manufacturing process as much as possible and kneading with human skin sensation. Rice noodles that have been completed as foods that are eaten on a daily basis with similar taste and texture can be provided to people who suffer from wheat allergies or buckwheat allergies.

  It is also welcomed as a new food by ordinary healthy people, and it can contribute to the expansion of rice consumption by using rice instead of flour.

  Hereinafter, embodiments of the present invention will be described in detail.

  As already mentioned, the difference between rice and wheat is of course derived from the distinct protein and cell composition of both, and the nutrients of rice are covered by a thick cell membrane with many fibers. Can be understood from the fact that it is difficult to obtain a fine powder by mechanically pulverizing rice.

  For wheat milling, it is sufficient for those skilled in the art to assume the opposite of the rice composition.

  However, pulverizing rice flour into a fine powder close to wheat flour requires a special and expensive mill and requires a large amount of investment. The general-purpose milling technology to be advanced in Japan has not been developed yet.

  In the present invention, after understanding the composition of the rice, as a means for obtaining an ultrafine powder, normally milled rice flour is dried to the limit and humidified at a stretch, without relying on mechanical power, and with natural power. The purpose was achieved by using the cell membrane of rice to disrupt itself.

  In the present invention described in claim 1, both the polished rice and the polished rice are normally pulverized with an ordinary mill and the grain size is not particularly limited, but the finer is preferable. Mix at a ratio, add 3% lukewarm water by weight, stir with a stirrer, close the inlet of the stirrer until the rice flour absorbs moisture uniformly and swells and keeps stirring at 35 ° C for about 30 Aged.

  After confirming that the rice flour evenly absorbs moisture and swells, heat the stirrer to keep the temperature of the rice flour at 70 ° C. to 80 ° C., and rapidly absorb the swollen rice flour in the previous step in 60 minutes. Then, the temperature is further raised to 90 ° C. and the final finish drying is performed for 10 minutes.

  And, by drying the rice flour to 2% or less by this final finish drying, countless cracks are generated in the thick cell membrane with a lot of fibers. When stirring was continued while maintaining the temperature, the rice flour absorbed moisture, the cell membrane collapsed and was wrapped in the cell membrane, the rice flour released from starch and gelatinized with hot water became semi-kneaded, and the initial noodles of rice noodles The dough 3 is generated and proceeds to the next thickening step.

  In the operation according to claim 2 of the present invention, after reaching the final finish drying through the procedure according to claim 1 above, when the temperature is lowered by stirring while spraying cold water on the rice flour, Moisture absorption causes cell membranes to fall apart, starch is released, but it is not gelatinized due to low temperature, and there is no graininess peculiar to rice flour, and ultrafine powder over wheat flour can be purified in a dry state. Can be stored in silos or stored in bags or diverted to other uses.

  As described above, in the present invention, the disadvantages of rice noodles by the conventional manufacturing method are analyzed finely, and the problem of the grain size and starch of the rice flour that is the cause of the defects is eliminated, so that a large initial investment is not required, This is an invention that has been remodeled with the above-mentioned equipment, or has evolved the conventional mortar and pestle, and is equivalent to conventional wheat noodles through milling, noodle dough production, rolling, cutting, drying, and distribution processes at a very low cost. The production of 100% rice noodles with no inferiority even when positioned in the market was set.

  The rice noodles of the present invention were made into dry noodles under the same conditions as wheat noodles, stored for 6 months, and periodically sampled for 6 months with the same condition as wheat noodles for 10 days. It could be confirmed.

  Today, the rice noodles of the present invention are targeted at the consumers who are most envy of rice noodles, who are suffering from wheat allergies and soba allergies and are said to have about 500,000 to 800,000 people all over Japan. The purpose is to provide noodles, but if you expand the market to normal healthy people, you can expect the effect of promoting sluggish demand for rice. In addition, raw rice is new rice, old rice, and old rice It was the result of the present invention that it was confirmed that the rice noodles that became a product even when any of these were used, the taste and texture did not change at all.

  Furthermore, the milling technology, which is the result of the present invention, employs the system according to claim 2 in the category of tunnel kettles in order to produce a large amount of ultrafine rice flour that is inferior to wheat flour and distribute it to the market. In this way, it is possible to install and operate the equipment without requiring huge capital investment, and it is expected to be a new industry with a large economic effect.

The perspective view of the stirrer which shows embodiment of this invention Partially cutaway sectional view of a kneading stick showing an embodiment of the present invention Sectional drawing of mortar, kneading stick and noodle dough showing an embodiment of the present invention

Explanation of symbols

1 mortar 2 kneading stick 3 noodle dough 4 spindle 5 stirrer 6 dimple 7 wave

Claims (2)

  Ordinarily milled, 30% glutinous rice flour, 30% glutinous rice flour, put into a stirrer, add 3% lukewarm water by weight, humidify, close the inlet to keep the temperature of the rice flour at 35 ° C, and stir for about 30 minutes Next, the stirrer is heated to maintain the temperature of the rice flour at 70 ° C. to 80 ° C. and stirred and dried for 60 minutes. The stirrer is further heated to raise the temperature of the rice flour to 90 ° C. and stirred and dried for 10 minutes. The rice noodles are characterized by 100% rice flour and no additives, which is made by agitating while pouring hot water to make the rice starch alpha, moving to the thickening process and kneading with a thickener. Manufacturing method of noodle dough. Ordinarily milled, 30% glutinous rice flour, 30% glutinous rice flour, put into a stirrer, add 3% lukewarm water by weight, humidify, close the inlet to keep the temperature of rice flour at 35 ° C, and stir for about 30 minutes Next, the stirrer is heated to maintain the temperature of the rice flour at 70 ° C. to 80 ° C. and stirred and dried for 60 minutes. The stirrer is further heated to raise the temperature of the rice flour to 90 ° C. and stirred and dried for 10 minutes. after, a manufacturing method of a wet by spraying with cold water formed Ru rice flour with continued stirring.

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