JP4774451B2 - Method for producing rice noodle, rice noodle by the method, and dry noodle by the rice noodle - Google Patents
Method for producing rice noodle, rice noodle by the method, and dry noodle by the rice noodle Download PDFInfo
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- 238000000034 method Methods 0.000 title claims description 42
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- 235000013325 dietary fiber Nutrition 0.000 description 1
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Description
本発明は、米成分原材料を使用した米麺の製造方法と該方法による米麺と該米麺による乾麺に関する。 The present invention relates to a method for producing rice noodles using rice ingredient raw materials, rice noodles by the method, and dry noodles by the rice noodles.
発芽玄米をα化（糊化）する技術は、特許第３５８５７６１号（特許文献１）や特開２００２−２５６２８７号公報（特許文献２）に提案され、発芽玄米粉の提供については特許第３１３７６１５号（特許文献３）に開示され、エクストルーダーで玄米粉を加圧加熱処理することで糊化する技術が特開平６−２２７２４号公報（特許文献４）に開示されている。さらに、発芽玄米の粉砕物をエクストルーダーで処理して糊化した澱粉質物を得る技術も特開２００２−２３３３１７号公報（特許文献５）に提案されている。
ところで、発芽玄米粉はビタミン、ミネラル、食物繊維が豊富で健康食品向き原材料であるとともに長期保存に適するものであり、さらに、発芽玄米をα化すれば粘稠性が増す上、澱粉質が分解されて消化性に優れたものとなる。
一方、米粒を主原料として一部をα化して粘着性を付与させて製麺する方法が特開昭５４−５５７４５号公報（特許文献６)に開示され、米粉にアルギン酸類を含ませてα化処理した麺類の製造方法が特開２０００−２４５３７５号公報（特許文献７）に開示され、さらに、α化された発芽玄米粉を利用した加工食品としては特許第３６１１８０２号（特許文献８）に提案されているものである。
上記した特許文献６乃至８に開示された技術は、麺類の製造工程で米粉等をα化処理することであったり、原料粉の製造工程でα化処理するものであるから、製麺側から見れば一度のα化で麺類が提供されていたものである。
The technology for gelatinizing germinated brown rice is proposed in Japanese Patent No. 3585761 (Patent Document 1) and Japanese Patent Application Laid-Open No. 2002-256287 (Patent Document 2), and Japanese Patent No. 3137615 is provided for providing germinated brown rice flour. Japanese Patent Laid-Open No. 6-22724 (Patent Document 4) discloses a technique that is disclosed in (Patent Document 3) and gelatinizes by pressurizing and heating brown rice flour with an extruder. Furthermore, Japanese Patent Application Laid-Open No. 2002-233317 (Patent Document 5) proposes a technique for obtaining a starchy material obtained by treating a pulverized product of germinated brown rice with an extruder.
By the way, germinated brown rice flour is rich in vitamins, minerals and dietary fiber and is suitable for long-term storage as well as raw materials for health foods. Being excellent in digestibility.
On the other hand, a method of making rice noodles by making a part of the main raw material into α and imparting tackiness is disclosed in Japanese Patent Laid-Open No. 54-55745 (Patent Document 6). Japanese Patent Application Laid-Open No. 2000-245375 (Patent Document 7) discloses a method for producing a processed noodle, and Patent 361802 (Patent Document 8) discloses a processed food utilizing germinated brown rice flour. It has been proposed.
Since the techniques disclosed in Patent Documents 6 to 8 described above are to alpha-treat rice flour or the like in the manufacturing process of noodles, or to alpha-treat in the manufacturing process of raw material powder, As can be seen, the noodles were provided with a single alpha.
本発明は上記に鑑みて、米成分原材料を複数度のα化を伴う工程で米麺を製造する方法と該方法により得られる米麺と該米麺により得られる乾麺の提供をその目的とする。 In view of the above, an object of the present invention is to provide a method for producing rice noodles in a process involving a plurality of pregelatinizations of rice ingredient raw materials, rice noodles obtained by the method, and dry noodles obtained from the rice noodles. .
本発明の請求項１に記載した米麺の製造方法は、米成分原材料が、白米、玄米、発芽玄米から選択される１種及び／又はこれらの混合体であり、該米成分原材料を張り込み工程から順に、選別工程、洗米工程、浸漬（発芽）工程、脱水工程、蒸煮（α化）工程、乾燥（安定α化）工程、粉砕工程を経て50乃至450メッシュ（粒度は30乃至300ミクロン）の米粉に製造し、次いで、該米粉を熱湯による加水（α化）工程、混合工程、押出し（最終α化）工程を経て米粉製造から一連の製造工程で米麺が製造されて成り、複数度のα化処理によりα化度を高め、より一層消化吸収され易い米麺となることを特徴とする。
請求項２に記載した米麺は、前記請求項１に記載の米麺の製造方法により製造されて成る。
請求項３に記載した乾麺は、米麺を乾燥工程（α化）から順に、切断工程、金属検出（Ｘ線検出）工程、包装工程、箱詰め（出荷）工程で製造されて成る乾麺において、前記米麺が前記請求項２に記載の米麺から成る。
US noodle method of manufacturing of claim 1 of the present invention, rice component raw materials, white rice, brown rice, Ri one and / or mixtures der thereof selected from germinated brown rice, it was pasted the rice component
The rice noodle according to claim 2 is produced by the method for producing rice noodle according to claim 1 .
Noodles according to claim 3, in order rice noodles from the drying step (alpha reduction), the cutting step, the metal detector (X-ray detection) step, packaging step, the dried noodles made are manufactured by packing (shipping) step, wherein Rice noodles comprise the rice noodles according to claim 2.
本発明の米麺の製造方法によれば、米粉の製造工程と米麺の製造工程で複数度のα化がなされるため、製造工程中でのα化度の低下が防止され、製造された米麺ではα化度が高められてより一層消化吸収のよいものとなるほか、高栄養、高機能性素材の混合利用に資することができ、また、この米麺を加工して得られる乾麺は、乾燥工程でさらにα化がなされて長期保存に耐えられる品質が確保されるものである。 According to the method for producing rice noodles of the present invention, a plurality of pregelatinizations are made in the rice flour production process and the rice noodle production process. Rice noodles can be more digested and absorbed by increasing the degree of gelatinization, and can contribute to the mixed use of highly nutritious and highly functional materials. Further, the gelatinization is further performed in the drying process, and the quality that can withstand long-term storage is ensured.
本発明で対象とする米成分原材料は、白米、玄米、発芽玄米であり、張り込みホッパーへの投入時には米成分原材料の水分は重量比率で14.0%乃至10.0%であり、浸漬工程（発芽玄米の場合は浸漬による発芽処理となる）では水分が25.0%乃至60.0%であり、脱水機による脱水工程では水分が20.0%乃至40.0%とされ、蒸煮工程では水分が25.0%乃至45.0%となり、α化度は20%乃至60%であり、低温除湿乾燥機による乾燥工程では水分が14.0%乃至16.0%となり、α化度は10%乃至50%であり、粉砕機による粉砕工程では水分が14.0%乃至16.0%であり、米粉が50乃至450メッシュ（粒度は30乃至300ミクロン）のものが得られる。
次いで、製麺工場では熱湯の加水工程で水分が25.0%乃至45.0%とされ、α化度が10%乃至50%であり、撹拌ミキサーによる混合工程では前後の熱湯の加水工程を含んで高栄養、高機能性素材として増粘材（例えばアルギン酸類）や野菜類、果物粉、大豆粉、雑穀粉等が適宜に選択されて所要分量添加される。最終の製麺機による押出し工程では、水分が25.0%乃至45.0%、最終α化度が30%乃至80%となる米麺が製造される。
そして、乾麺工場では前記の製麺工場で製造された米麺を低温除湿乾燥機による乾燥工程で水分を12.0%乃至16.0%とし、α化度が10%乃至50%とされ、次いで、切断工程から異物検出機による金属検出（Ｘ線検出）工程に移行され、良品質の乾麺がピロー包装又はシーラーによる包装工程で包装され、最終工程の箱詰め工程で出荷準備が完了する。
なお、押出し工程においては、高温高圧加工による殺菌効果で一般生菌数は許容値が確保されるとともに、米麺の細さ、太さ、長さ、形（平めん、ハートタイプ、リガトーニタイプ等）などが各種各様に提供され、また、混合工程における前記した高栄養、高機能性素材の添加混合により色も多様に提供できる。
したがって、米成分原材料毎すなわち、白米、玄米、発芽玄米毎に和風めんタイプやデザートタイプの米麺を提供できるから、米粉の利用形態変更による消費拡大に寄与できる。
The rice ingredient raw materials targeted in the present invention are white rice, brown rice, germinated brown rice, and the water content of the rice ingredient raw materials is 14.0% to 10.0% by weight when being put into the stuffed hopper, soaking process (in the case of germinated brown rice) The moisture content is 25.0% to 60.0% in the dehydration process, the moisture content is 20.0% to 40.0% in the dehydration process, and the moisture content is 25.0% to 45.0% in the steaming process. Is 20% to 60%, the moisture content is 14.0% to 16.0% in the drying process by the low temperature dehumidifying dryer, the degree of alpha is 10% to 50%, and the moisture content is 14.0% to 16.0% in the grinding process by the pulverizer. %, And rice flour having a particle size of 50 to 450 mesh (particle size of 30 to 300 microns) can be obtained.
Next, in the noodle factory, the water content is 25.0% to 45.0% in the hot water hydration process, the degree of gelatinization is 10% to 50%, and the mixing process by the agitating mixer includes high and low temperature hot water hydration processes. Further, thickeners (for example, alginic acids), vegetables, fruit flour, soybean flour, cereal flour and the like are appropriately selected and added in required amounts as highly functional materials. In the extruding process by the final noodle making machine, rice noodles having a water content of 25.0% to 45.0% and a final pregelatinization degree of 30% to 80% are produced.
In the dry noodle factory, the moisture content of the rice noodles produced in the noodle factory is 12.0% to 16.0% in a drying process using a low temperature dehumidifying dryer, the degree of alpha is 10% to 50%, and then the cutting process Is transferred to a metal detection (X-ray detection) process by a foreign object detector, and good quality dry noodles are packaged in a pillow packaging or sealer packaging process, and shipping preparation is completed in the final boxing process.
In the extrusion process, the number of general viable bacteria is ensured by the bactericidal effect of high-temperature and high-pressure processing, and the thinness, thickness, length and shape of rice noodles (flat noodles, heart type, rigatoni type, etc.) ) And the like, and various colors can be provided by adding and mixing the above-described highly nutritious and highly functional materials in the mixing step.
Therefore, Japanese-style noodle type and dessert type rice noodles can be provided for each rice ingredient raw material, that is, for each white rice, brown rice, and germinated brown rice, which can contribute to an increase in consumption by changing the usage form of rice flour.
本発明の米麺の製造方法を具体的に説明すると、図１に示すように、米成分原材料である白米、玄米、発芽玄米の何れか１種及び／又はこれらの混合体が対象原材料とされ、張り込み工程で張り込みホッパーに投入され、選別工程で各種選別機によって未熟粒や着色粒、異物等が除去選別され、洗米工程で洗米機により洗米され、浸漬工程では浸漬タンクに浸漬されて重量比率で25.0%乃至60.0%の水分が付与され、脱水工程で脱水機により脱水され、蒸煮工程でα化機によって蒸煮され、水分25.0%乃至45.0%、α化度20%乃至60%に確保され、乾燥工程では低温除湿乾燥機により水分14.0%乃至16.0%、α化度10%乃至50%が保持され、粉砕工程で粉砕機により50乃至450メッシュ（粒度は30乃至300ミクロン）の米粉が製造される。この米粉の水分は14.0%乃至16.0%である。
次いで、製麺工場では熱湯による加水工程で前記の米粉がα化され、そのときの水分は25.0%乃至45.0%であり、α化度は10%乃至50%である。次の撹拌ミキサーによる混合工程で高栄養、高機能性素材として、増粘材（例えばアルギン酸類）や野菜粉、果物粉、大豆粉、雑穀粉等が適宜に選択されて所要分量添加されることもあり、最終の製麺機による押出し工程では、米麺の水分が25.0%乃至45.0%、α化度30%乃至80%が確保されて成る。
このようにして成る米麺は、生食用やレトルトパウチなどに供されるほか、乾麺工場で乾麺に加工されるものであるが、その際、乾燥工程で低温除湿乾燥機で水分が12.0%乃至16.0%、α化度10%乃至50%が確保され、切断工程で各種切断機により所要の形態に切断され、金属検出（Ｘ線検出）工程で異物検出器により異物が検出除去され、良品質、長期保存の乾麺がピロー包装又はシーラーによる包装工程で包装され、最終工程の箱詰め工程で箱詰めされて出荷となる。
以上のように、本発明の米麺の製造方法は、米麺の製造工程中で澱粉のα化が複数度に渡ってなされるから、α化度の低下が防止されて、製造された米麺ではα化度が高められて一層消化吸収のよいものとなる。
The method for producing rice noodles according to the present invention will be described in detail. As shown in FIG. 1, any one of white rice, brown rice, germinated brown rice and / or a mixture thereof is used as the target raw material. In the squeezing process, it is put into a squeezing hopper, and in the sorting process, immature grains, colored grains, foreign matters, etc. are removed and sorted, and in the rice washing process, the rice is washed by the rice washer, and in the soaking process, it is immersed in a soaking tank and is weight ratio. 25.0% to 60.0% of moisture is given, dehydrated by a dehydrator in the dehydration process, steamed by a pregelator in the steaming process, moisture 25.0% to 45.0%, α degree of 20% to 60% is ensured, In the drying process, 14.0% to 16.0% moisture and 10% to 50% pregelatinization are retained by the low temperature dehumidification dryer, and 50 to 450 mesh (grain size is 30 to 300 microns) rice flour is produced by the pulverizer in the pulverization process. The The water content of this rice flour is 14.0% to 16.0%.
Next, in the noodle factory, the rice flour is gelatinized in a hot water addition step, the moisture at that time is 25.0% to 45.0%, and the degree of alpha is 10% to 50%. Thickeners (eg, alginic acids), vegetable flour, fruit flour, soybean flour, millet flour, etc. are appropriately selected and added in the required amount as a highly nutritious and highly functional material in the next mixing step with a stirring mixer. In the extrusion process by the final noodle making machine, the moisture content of rice noodles is ensured to be 25.0% to 45.0% and the degree of gelatinization is 30% to 80%.
Rice noodles made in this way are used for raw foods, retort pouches, etc., and are processed into dry noodles at dry noodle factories. At that time, the moisture is 12.0% to 12.0% with a low temperature dehumidifying dryer in the drying process. 16.0%, 10% to 50% of alpha is secured, cut into various forms by various cutting machines in the cutting process, and foreign substances are detected and removed by the foreign object detector in the metal detection (X-ray detection) process. The long-preserved dry noodles are packed in a pillow packaging or sealer packaging process, and packed in a final boxing process before shipment.
As described above, in the rice noodle production method of the present invention, starch is pregelatinized several times during the rice noodle production process. Noodles have a higher degree of alpha and are more digestible and absorbable.
本発明は、米粉の機能性を向上した米麺の製造方法及びこの方法により製造された米麺、さらには、この米麺を加工した乾麺を提供するものであるから、米粉の消費拡大に資するものであり、農業経営の活性化は勿論のこと、農業関連業界における粉末製造技術分野や製麺技術分野にも貢献できるものである。 The present invention provides a method for producing rice noodles with improved functionality of rice flour, rice noodles produced by this method, and dry noodles processed from this rice noodle, which contributes to increased consumption of rice flour. In addition to revitalizing agricultural management, it can also contribute to the powder manufacturing technology field and the noodle manufacturing technology field in the agriculture-related industry.
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| CN105410624A (en) * | 2015-12-03 | 2016-03-23 | 金健米业股份有限公司 | Half-dry rice noodle and preparation method thereof |
| KR20220138159A (en) * | 2021-04-05 | 2022-10-12 | 농업회사법인향유미가(주) | Manufacturing Method of Corn Noodles |
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| JP5077601B2 (en) * | 2010-06-29 | 2012-11-21 | 新潟県 | Method for producing raw material powder used for producing noodles and method for producing noodles |
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| JP2608511B2 (en) * | 1992-07-08 | 1997-05-07 | 熊本県 | Nutrition food manufacturing method |
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| JP3611802B2 (en) * | 2001-05-29 | 2005-01-19 | 株式会社ファンケル | Germinated brown rice flour and its processed food |
| JP2006034237A (en) * | 2004-07-29 | 2006-02-09 | Keihot Rice:Kk | Powder mixture, method for producing the mixture, kneaded product, starch food, and method for producing the food |
| JP4706005B2 (en) * | 2005-12-27 | 2011-06-22 | 公立大学法人静岡文化芸術大学 | Rice flour noodle and method for producing the same |
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