JP4868336B2 - Functional rice flour, method for producing the same, and food and drink using the rice flour - Google Patents

Description

  The present invention relates to a method for producing a food material, wherein rice is heated and cooked with milk or a processed milk product, and then dried and pulverized, and the food material produced by the method. As the rice, high amylose rice or ae rice and germinated brown rice are suitable. Drying is preferably performed by freeze-drying.

  Currently, there is a need to develop 2 million tons of imported rice, which is overstocked, because it is imported from an internationally coordinated point of view but lacks proper use in the country. These rices cannot be used for staple foods, and are difficult to use in liquor and rice confectionery processing applications as compared to domestic low amylose rice. In addition, a rice flour utilization promotion council has been established throughout the country, and it is necessary to expand the use of powder such as rice bread and rice noodles.

Conventional rice utilization technologies include (1) use for processing such as sake brewing, rice cracker production, and miso production, (2) use directly for rice cracker ingredients, etc., and (3) cooking rice to raise blood sugar The use as suppression rice is mentioned.
As problems of processing rice, particularly high amylose rice in each of the above prior arts (1) to (3), (1) there is a bad odor peculiar to old rice and indica rice, which is inferior in water absorption and gelatinization properties, (2) Difficult to swell and become a hard rice cracker, (3) Rice is hard and sticky, and many tasters are reluctant to eat more than 75 grams.

  The inventors of the present invention invented a mixed use with dairy products as a utilization technology of domestic high amylose rice while conducting research on utilization technology for expanding demand for domestic rice. Conventionally, it was mainly used as cooked rice, but now it is necessary to develop the use of rice flour, so after mixing and cooking, it is dried and pulverized and used as a raw material for rice cake, soup, bread and confectionery. As a result, it is not only a good taste material that has solved problems such as milled rice characteristics, hardness, and offensive odor, which has been considered a problem of conventional imported rice and high amylose rice, but unlike conventional theories, It has been found that the indigestibility of the raw rice is maintained even when it becomes a powder, and the digestibility after feeding is also suppressed, and the present invention has been achieved.

That is, the present invention according to claim 1 is a method in which high-amylose rice and / or ae rice and milk and / or processed milk products are mixed and heated to gelatinize the starch of rice and then rapidly dried. And pulverizing the rice flour.
The present invention according to claim 2 is the method for producing rice flour according to claim 1 , wherein milk and / or processed milk products are further added after heating.
The present invention according to claim 3 is the method for producing rice flour according to claim 1 or 2, wherein the milk and / or processed milk product is non-fat processed milk and / or yogurt.
The present invention according to claim 4 is the method for producing rice flour according to any one of claims 1 to 3 , wherein the high amylose rice and / or ae rice is germinated brown rice .

This invention which concerns on Claim 5 is the rice flour obtained by the manufacturing method of Claims 1-4 .
This invention which concerns on Claim 6 is the food / beverage products manufactured using the rice flour of Claim 5 .
The present invention according to claim 7 is a food additive containing the rice flour according to claim 5 .

As a feature of the present invention,
(1) Rice is mixed and cooked with milk, skim milk and / or processed milk products such as yogurt to gelatinize the starch, then rapidly dried, and then pulverized.
(2) Thereby, pulverization property and flavor are improved in a state where starch is gelatinized, and quality as a soup, confectionery / bread raw material is improved.
(3) By using high amylose rice or ae rice as the raw material rice, the resistant starch increases and shows a very high value even after production.
(4) By further adding a germination step, functional components such as GABA increase, and by increasing oligosaccharides and amino acids, taste is also improved.
And the like.

(1) Rice flour containing milk casein according to the present invention is excellent in flavor and texture and can be widely used as a food material for cereals, soups, confectionery, bread, and the like.
(2) High amylose rice and ae rice flour according to the present invention have a significantly improved taste compared to conventional powders and a large amount of resistant starch, so that physiological functions such as diabetes prevention can be expected.
(3) The germinated brown rice flour according to the present invention is excellent in taste and processability, and has many functional components such as GABA, so that it can be expected to have functionality such as prevention of hypertension.
(4) The rice flour using the herb mixed cooked rice in the present invention can be expected to be used as a delicious functional rice flour with many resistant starches.
(5) The rice flour containing the entrapping enzyme / flavoring flavor in the present invention is delicious and fragrant, and has excellent digestibility after feeding, and is used as a processed rice product for young people, a material for elderly food and infant food. Can be expected.

  The rice flour of the present invention is characterized by containing milk casein and starch being gelatinized.

Milk casein in the present invention refers to casein which is a major protein of milk. The protein content in milk is about 3%, and the casein content is about 2.4%.
The content of milk casein in the rice flour of the present invention is 0.1-50%, desirably 0.5-20%, more desirably 1-10%. If it is less than 0.1%, the content is too small and the mixing effect is not remarkable. If it exceeds 50%, the protein content is too high for the starch, so that it becomes difficult to grind after drying, and it is not suitable because it does not become a fine powder.

  The starch gelatinization in the present invention refers to heat treatment that breaks the hydrogen bonds of rice starch molecules and facilitates hydration. Since rice starch has a gelatinization temperature of 50 to 80 ° C., it is easily gelatinized by heat treatment such as rice cooking or steaming.

The high amylose rice in the present invention refers to rice having starch having an amylose content of 25% or more, and examples of varieties include Hoshi Yutaka, Yumeyoku, Milleniki and the like. These high amylose rice may be a mixture of two or more.
The ae rice in the present invention refers to rice having a high apparent amylose content due to a deficiency of starch branching enzyme (branching enzyme). EM72 etc. correspond to this. These ae rice may be a mixture of two or more.
EM10 and EM72 can be purchased on request from Hikari Sato Laboratory of Kyushu University.
Only one of the high amylose rice and ae rice may be used, or a mixture of both may be used.

The rice flour of the present invention may further contain a comprehensive enzyme and / or a comprehensive fragrance.
The entrapping enzyme in the present invention refers to an enzyme that is entrapped and stabilized by water-soluble starch, gum arabic, edible protein zein, gliadin, and the like. Zein and gliadin are the main proteins of corn and wheat and are edible. Enzymes are included in these edible polymers, so that enzyme activities such as starch degradation are suppressed during rice flour production. Enzymes act after food intake to promote starch and lipid degradation, resulting in less stomach feeling. It becomes a food material with good digestibility.
The enzyme used in the present invention is not particularly limited, and examples thereof include α-amylase, β-amylase, glucoamylase, lipase, protease, cellulase, pectinase and the like. Moreover, these enzymes can also use 2 or more types together.

The comprehensive flavor (increased flavor) in the present invention refers to a flavor that is comprehensively stabilized by edible protein zein, gliadin, gum arabic, water-soluble starch, or the like. Unlike conventional rice flour, fragrant rice flour can be produced by comprehensive stabilization and mixing with the rice flour of the present invention. Further, by comprehensive stabilization, the fragrance remains in the product without being scattered during the rice flour production process.
Although it does not specifically limit as a fragrance | flavor used by this invention, A citrus flavor, a coffee flavor, a soy sauce flavor, a gravy flavor, a garlic flavor etc. can be mentioned. Moreover, these perfumes can also use 2 or more types together.
In addition, the enzyme and the fragrance | flavor may include the enzyme and the fragrance | flavor together, and may be integrated.

The specific example of the manufacturing method of the comprehensive enzyme and fragrance | flavor in this invention is shown below.
(1) First, 1 g of a powder of an enzyme (for example, α-amylase) is suspended in 5 ml of a fragrance (for example, coffee oil).
(2) Add (1) above to 200 ml of an aqueous solution in which 5 g of gum arabic and 15 g of soluble starch are dissolved, and vigorously stir with a homogenizer or the like to prepare an o / w emulsion.
(3) The emulsion of (2) is spray-dried with a spray drier or the like to obtain a powdered enzyme / fragrance. The spray drying conditions are preferably an inlet temperature of 150 ° C, an outlet temperature of 93 ° C, a pump scale of 4, and an aspirator scale of 6.

Below, the manufacturing method of the rice flour of this invention is demonstrated.
The method for producing rice flour of the present invention is characterized in that rice starch is gelatinized by mixing and heating rice and milk and / or processed milk, and then rapidly drying and pulverizing.

As the raw material rice in the present invention, the above high amylose rice, ae rice and the like are suitable. Only one of these high amylose rice and ae rice may be used, or a mixture of both may be used.
The form of the raw rice is not particularly limited as long as the starch is not gelatinized. Therefore, raw rice may be any of brown rice, split rice, and white rice. The raw rice is preferably pretreated by washing, dipping, draining or the like.
The immersion conditions are a water temperature of 15 to 50 ° C., preferably 25 to 40 ° C., and 1 to 96 hours, preferably 6 to 72 hours. In particular, it is more preferable to germinate brown rice by setting the immersion conditions to brown rice at a water temperature of 15 to 50 ° C., preferably 25 to 40 ° C., for 6 to 72 hours, preferably 18 to 36 hours.

  The germinated brown rice in the present invention refers to germinated brown rice that has been absorbed under the above conditions, and is characterized by many functional components such as γ-aminobutyric acid (GABA) and is expected to have physiological functionality. Is done.

The processed milk product in the present invention refers to a product obtained by defatting milk such as defatted milk powder, a low-fat processed milk, a non-fat processed milk, a food fermented with milk such as yogurt, and the like. These milk processed products can also use 2 or more types together.
In the present invention, either milk or a processed milk product may be used alone, or both may be used in combination.

In the method for producing rice flour of the present invention, first, the raw rice and milk and / or processed milk are mixed and heated.
At this time, the blending amount of the milk with respect to the raw rice is 4.2-2083 g, preferably 21-833 g, more preferably 42-417 g, and particularly preferably 160-170 g with respect to 100 g (dry weight) of the raw rice. Moreover, the compounding quantity of the processed milk product with respect to raw material rice is 0.3-167g with respect to 100g (dry weight) of raw material rice, Preferably it is 1.5-66.8g, More preferably, it is 3-33.4g.
The method of mixing raw rice and milk and / or processed milk is not particularly limited.

In the present invention, in addition to the above-mentioned raw rice and milk and / or processed milk products, a herb or an extract thereof can be further added and mixed for heat treatment.
The herb in the present invention refers to an edible medicinal herb, and examples thereof include lemon balm, mint, lavender, and sage.
The herb extract in the present invention refers to an extract obtained by extracting herbs with hot water, water, an organic solvent or the like, a concentrate thereof, and a dried product, and the form thereof is not limited.

The heat treatment for the above mixture may be a heat treatment at a temperature of 50 to 80 ° C. or higher and 200 ° C. or lower, preferably 95 to 180 ° C., which is the gelatinization temperature of rice starch. The heating means is not particularly limited, and examples thereof include high-temperature and high-pressure processing such as rice cooking, steam processing, and retort processing, and heat extrusion processing such as extruder processing.
By such heat treatment, the starch contained in the raw rice is gelatinized.

The raw material that has been gelatinized as described above can be used for the next drying treatment step as it is, or after further adding milk and / or a processed milk product.
As the processed milk product to be added after the heat treatment, those described above can be used, and two or more kinds can be used in combination.
Only one or both of the milk and the processed milk product to be added after the heat treatment may be used.
The amount of milk and / or processed milk product added after the heat treatment is 4.2 to 2083 g, preferably 21 to 833 g, based on 100 g (dry weight) of the raw rice, in total with the amount before the heat treatment described above. What is necessary is just to set so that it may become 42-417g more preferably.
After adding these, it stirs well using suitable means, such as a homogenizer, a shaker, a jet mixer, for example.
Thus, the physical property value etc. of the rice flour obtained can be changed by adding milk and / or a milk processed product further after heat processing.

The rapid drying in the present invention refers to drying before the gelatinized starch is aged due to a decrease in the moisture and temperature contained in the rice after the heat treatment, or is deteriorated or spoiled by microorganisms or the like. Specifically, it refers to a treatment of drying at a rate of moisture reduction rate of 1% / hour or more. If it is dried at a rate of less than 1% / hour, it is not appropriate because the rot of microorganisms progresses before the moisture content of rice reaches 15% or less, which is supposed to prevent the growth of microorganisms.
The rapid drying means is not particularly limited, and examples thereof include hot air drying, reduced pressure drying, freeze drying, expansion drying and the like.
Freeze drying, which is an example of rapid drying means, refers to drying by sublimating water by strongly depressurizing to 0.1 Torr or less in a frozen state, thereby enabling fine pulverization.
Hot air drying, which is another example of the rapid drying means, refers to a process of rapidly drying by applying hot air of 80 ° C. or higher at which moisture evaporation is accelerated to a sample.

Next, the dried gelatinized material thus rapidly dried is pulverized to form a powder, preferably a fine powder.
Here, examples of the pulverizing means include use of a coffee mill, an impact pulverizer, a roll pulverizer, and an ultracentrifugal pulverizer.

In the present invention, a comprehensive enzyme and / or a comprehensive fragrance can be further added to the rice flour. As the comprehensive enzyme and / or the comprehensive fragrance in the present invention, those described above can be used.
Although it is not particularly limited at which stage in the rice flour production process the entrapping enzyme and / or fragrance is added, for example, the pulverized rice flour can be added and mixed.
By adding such a comprehensive enzyme, the enzyme activity is suppressed during rice flour production, and after the intake, the enzyme acts to promote the decomposition of starch and lipids. It can be.
Moreover, by adding such a comprehensive fragrance, it is possible to obtain a scented rice flour, and it is possible to obtain a rice flour having a lot of scent remaining without scattering the fragrance during the rice flour production process.

  The rice flour of the present invention obtained as described above contains milk casein in an amount of 0.1 to 50%, starch is gelatinized, and the odor and hardness peculiar to high amylose rice are removed, resulting in a good flavor. have. Moreover, since the starch is dried in a gelatinized state, it can be eaten directly as it is and can be reconstituted with water, and it is not necessary to gelatinize by heating before eating. Moreover, when this is added to liquid foods, such as yogurt, there exists an effect which raises a viscosity, softens sourness, and suppresses the water separation at the time of a preservation | save.

  The rice flour of the present invention can be used for production of food and drink such as soup, bread, cookies, yogurt, cereal and juice. Examples of the method for producing these foods and drinks using the rice flour of the present invention include replacing a part of the raw material with the rice flour of the present invention and adding the rice flour of the present invention after the production of the food and drinks.

  Moreover, the rice flour of this invention can be used as food additives, such as a thickener, a stabilizer, a flavor improving agent, and a nutrient fortifier. When the rice flour of the present invention is used as a food additive, other food additives and auxiliaries usually used in the production of food additives can be used in combination. The food additive containing the rice flour of the present invention can be used for various foods and drinks such as soup, bread, cookies, yogurt, cereal and juice.

  Examples of the present invention are shown below, but the present invention is not limited to these Examples.

Example 1
After mixing high-amylose rice “Yume Juiro” and non-fat processed milk, lyophilized and pulverized. The method for cooking and pulverizing high amylose rice is as follows.
(1) Wash white rice from high amylose rice “Yumejuiro”, soak for 1 hour in 1.5 times the dry weight of rice, colander and drain for 30 minutes, 1.6 times the dry weight of rice Non-fat processed milk was added and cooked normally in a home cooker.
(2) To 100 g of cooked rice in (1), fat-free processed milk 140 cc (140 g), water 140 cc, and plain yogurt 40 g were added and stirred well with a homogenizer.
(3) The rice flour solution of (2) was frozen at −80 ° C. for 18 hours, and then freeze-dried by subjecting it to an Ira freeze dryer FD50 for 24 hours.
(4) The sample of (3) was pulverized with a cyclone mill (manufactured by UDY, SFC-S1) to obtain rice flour of the present invention.
The milk casein content of the high amylose rice flour thus prepared was measured. Measurement is performed by extracting 5% SDS from a sample powder with 2% mercaptoenol-containing Tris buffer (50 mM, pH 8.0), performing SDS electrophoresis, staining with CBB (Kumasi-Brilliant Blue), and then using a densitometer. This was done by quantifying the concentration of the casein fraction.
As a result, the milk casein content of the rice flour of the present invention was 5.0%.

A rice flour-containing yogurt was prepared by adding 5% of the above-described rice flour of the present invention and Koshihikari rice flour prepared in the same manner as described above using “Koshihikari” as raw materials.
About these rice flour containing yogurts, the taste test by eight panelists and the water-use prevention effect measurement test were done. In addition, the water-use prevention effect measurement test was performed by putting 2 mL of rice flour-containing yogurt into a falcon tube and comparing the amount of supernatant after centrifugation at 3000 g for 5 minutes at room temperature.
As a result, the rice powder-containing yogurt of the present invention had a better taste test result than the Koshihikari rice powder-containing yogurt, and had an effect of preventing water separation.

Example 2
Using high amylose rice “Yumejuiro” and ae rice “EM10” as raw materials, the mixture was cooked with non-fat processed milk in the same manner as in Example 1 and pulverized after freeze-drying.
Soup was prepared as follows using the rice flour obtained in this manner and rice flour prepared in the same manner as described above using “Koshihikari” as a raw material.

(1) One onion was cut into slices and fried in a frying pan.
(2) Put (1) in a pan, add 3 cups of water and 1 Consomme (made by Ajinomoto) and boil it.
(3) A suspension of 20 g of the above rice flour in 50 mL of water was added to (2) and seasoned with salt and pepper to make a soup.
The soup using high amylose rice flour and ae rice flour had a lower viscosity than the soup using Koshihikari rice flour, resulting in a smooth soup.

Moreover, as a result of measuring the resistant starch content of the above rice flour with a resistant starch measurement kit manufactured by Megazyme, it was 25% for Yumejiro and 97.5% for EM10, which was significantly higher than 8.1% for Koshihikari. .
Resistant starch (enzyme-resistant starch) refers to starch that is not digested and absorbed in the small intestinal lumen of healthy people and its partially hydrolyzed product. Functionality is attracting attention.

Example 3
Germinated brown rice was prepared by immersing brown rice of high amylose rice “Yumejuiro” and ae rice “EM10” in water at 38 ° C. for 24 hours. These germinated brown rice was mixed with non-fat processed milk in the same manner as in Example 1 except that rice was cooked in the brown rice mode, freeze-dried and ground. As a control, rice flour was prepared in the same manner as described above using “Koshihikari” germinated brown rice.

30% of the strong flour was replaced with the various rice flours obtained above, and bread was prepared as follows.
(1) 10 g of butter, 10 g of sugar and 1 g of salt were added to the bowl and mixed.
(2) 30 cc of milk was heated to 37 ° C., and (1) and 15 g of eggs were added and mixed.
(3) 3.3 g of dry yeast was dissolved in 20 cc of lukewarm water, 3 g of sugar was added, and the mixture was fermented at 30 ° C. for 30 minutes.
(4) 50 g of strong powder and (3) were mixed with (2), and 50 g of strong powder was further mixed.
(5) It was fermented at 30 ° C. for 30 minutes, and it was degassed after confirming by a finger test that the dough had expanded 2.5 times.
(6) The dough was weighed 20 g at a time, placed on a dry cloth for 10 minutes, and used as bench time.
(7) The dough was molded and fermented at 38 ° C. for 40 minutes over a dry cloth.
(8) Egg solution diluted 3 times was applied to the dough with a brush and baked in an oven preheated to 180 ° C. for 10 minutes.

The GABA content and the resistant starch content of the bread thus prepared were measured. The GABA content was measured by hydrolyzing the sample in 11 N hydrochloric acid (110 ° C., 18 hours) and then using an amino acid automatic analyzer (manufactured by Hitachi, Ltd., L8500). The measurement of the resistant starch content was performed in the same manner as in Example 2.
As a result, the bread added with Yume ten-colored rice flour and EM10 rice flour had a higher GABA content and a better flavor than bread added with Koshihikari rice flour. The measured resistance starch of these breads was 8% for Yumejiro and 32% for EM10, respectively. On the other hand, it was 2% for Koshihikari.

Example 4
High amylose rice “Yumeyoshiki” germinated brown rice flour prepared in the same manner as in Example 3 (germinated brown rice flour), Yumejuiro white rice flour prepared as in Example 1 (white rice flour), and Bread was prepared in the same manner as in Example 3 by replacing 30% of the strong flour by using rice flour (raw rice flour) obtained by pulverizing Yumejiiro white rice with a pulverizer (manufactured by UDY, SFC-S1).
These breads and breads using 100% strong flour are shown in FIG. From left of Fig. 1, (1) 100% strong flour, (2) 30% dream brown sprouting brown rice powder, (3) 30% dream brown rice flour used, (4) 30% dream brown rice flour used.

Example 5
Imported Thai milled rice (high amylose rice) was mixed with non-fat processed milk in the same manner as in Example 1, then freeze-dried and pulverized to prepare rice flour (product of the present invention). As a control, rice flour was prepared in the same manner as described above except that water was added instead of non-fat processed milk and yogurt (control product).
The rice flour thus obtained was dissolved in hot water at a concentration of 20% to prepare a soup. The soup prepared from the product of the present invention had no off-flavor and excellent flavor compared to the soup using the control product.

Example 6
Using the high-amylose rice “Yume Juiro” as a sample, adding the non-fat processed milk by the method shown in Example 1 and cooking, then freeze-drying and pulverizing the inventive rice flour and plain yogurt The prototype cookie was made as follows.
(1) Wheat flour 50g, butter 20g, salt 0.5g, sugar 20g, egg 2.5g mixed well wrapped in a wrap and let sleep in a freezer for 2 hours.
(2) The oven was kept at 170 ° C. and baked at 170 ° C. for 15 minutes.

Each test section is as follows.
Test section A: In addition to the raw material of (1) above, 15 g of the present invention rice flour and 5 g of plain yogurt were added.
Test section B: In addition to the raw material of (1) above, 15 g of the present invention rice flour was added.
Test plot C: In the test plot B, rice flour prepared in the same manner as described above using “Koshihikari” was used instead of the rice flour of the present invention.
Test section D: Only the raw materials described in (1) above were used.

The cookies thus obtained are shown in FIG. From the left, (A) Test Zone A, (B) Test Zone B, (C) Test Zone C, (D) Test Zone D are shown.
This cookie taste evaluation test was conducted by 8 panelists in 7 stages (3,2,1,0, -1, -2, -3). The rice flour of the present invention was significantly superior. The results are shown in Table 1.

Example 7
5% of the high amylose rice flour of the present invention (Yume ten colors) prepared as in Example 1 was added to a commercially available plain yogurt to prepare a rice flour-containing yogurt (Yume ten colors cooked rice FD flour 5%). . As a control, rice flour prepared in the same manner as described above using Koshihikari instead of high amylose rice was used (Koshihikari cooked rice FD flour 5%).
The gelatinized viscosity characteristics of these rice flour-containing yogurts and yogurts to which no rice flour was added were measured. The gelatinization viscosity was measured by adding 25 ml of pure to 3.5 g of the sample, and using the rapid visco analyzer (RVA) according to the method of Toshima et al. (Toyoshima Hidechi et al., Journal of Japanese Society for Food Science and Technology, 44 (8), 579-584, 1997). , Manufactured by Foss Japan). The unit was displayed by Rapid Visco Analyzer Unit (RVU). The results are shown in FIG. In FIG. 3, a broken line represents temperature and a curve represents gelatinization viscosity.
As a result, it was shown that the addition of rice flour increases the viscosity of yogurt and stabilizes it. In the case of high amylose rice (Yume ten colors), the viscosity increase of yogurt was less than in the case of Koshihikari, and the food texture was good while maintaining stability.

Example 8
A variety of brown rice (“ae10” ae rice, “Yumeyoku” high amylose rice, and “Hokuriku 149” and “Ayu no Hikari” low amylose rice as controls) in hot water at 35 ° C 18 Germinated brown rice was prepared by soaking for hours. Using these germinated brown rice, rice flour was prepared by cooking, freeze-drying and grinding as follows.
(1) The above germinated brown rice is colandered, drained for 30 minutes, added 1.6 times fat-free processed milk (and 0.4 times plain yogurt) of the dry weight of rice, and brown rice in a domestic rice cooker Cooked in mode.
(2) To 100 g of cooked rice in (1), fat-free processed milk 140 cc (140 g) and water 140 cc (and plain yogurt 40 g) were added and stirred well with a homogenizer.
(3) The rice flour solution of (2) was frozen at −80 ° C. for 18 hours, and then freeze-dried by subjecting it to an Ira freeze dryer FD50 for 24 hours.
(4) The sample of (3) was pulverized by a cyclone mill (manufactured by UDY, SFC-S1) to obtain a rice flour sample.
In addition, the sample which uses only non-fat processed milk (skim milk) without adding yoghurt in the said process (1) and (2) is made into samples 1-4, and the sample which used yoghurt in the said process is samples 5-8. (See Table 2).
The resistant starch content in the rice flour sample thus obtained was measured with a resistant starch measurement kit manufactured by Megazyme. The results are shown in Table 2 and FIG. In Table 2 and FIG. 4, RS refers to the resistant starch content.
As a result, EM10, which is ae rice, and Yume ten-color, which is high amylose rice, showed high contents.

Example 9
Using high amylose rice (Yume ten colors) and Koshihikari as a sample, mix cooked rice with non-fat processed milk (defatted milk), mixed fat cooked rice with non-fat processed milk (defatted milk) and yogurt as follows. Prepared.
(1) Wash white rice from high amylose rice “Yumejuiro”, soak for 1 hour in 1.5 times the dry weight of the rice dry weight, colander, drain for 30 minutes, 1.6 Double non-fat processed milk (and 0.4 times plain yogurt) was added and cooked normally in a home cooker.
(2) To 100 g of cooked rice in (1), fat-free processed milk 140 cc (140 g) and water 140 cc (and plain yogurt 40 g) were added and stirred well with a homogenizer.
(3) The rice flour solution of (2) was frozen at −80 ° C. for 18 hours, and then freeze-dried by subjecting it to an Ira freeze dryer FD50 for 24 hours.
(4) The sample of (3) was pulverized by a cyclone mill (manufactured by UDY, SFC-S1) to obtain a rice flour sample.
In addition, the cooked rice which does not add a milk processed product is set as sample 1-2 as a control, and the sample which uses only non-fat processed milk without adding yogurt in the said process (1) and (2) is set as samples 3-4, Samples using yogurt in the same step were designated as samples 5 to 6 (see Table 3).
As a result of measuring the resistant starch content in the rice flour sample obtained in this way with a resistant starch measurement kit manufactured by Megazyme, in each case, the higher amylose rice (Yumeyokuiro) compared to general rice (Koshihikari) Showed a high content. The results are shown in Table 3 and FIG. In Table 3 and FIG. 5, RS refers to resistant starch.

Example 10
Gelatin viscosity characteristics were measured by RVA in the same manner as in Example 7 for 10% (w / w) herb (mint) extract added to high-amylose rice “Yumeyokuiro” white rice (Dream) Ten colors + herb extract). As the herb extract, 0.3 g of mint leaf extracted with 15 ml of 40 ° C. water for 2 minutes was used. In addition, as a control, it was also measured for Yume ten-colored white rice to which no herbal extract was added (Yume ten-color).
The result is shown in FIG. In FIG. 6, a broken line represents temperature, and a curve represents gelatinization viscosity. It is expected that the addition of herbs increases the gelatinization viscosity of Yumejikara and inhibits the α-amylase activity, thereby suppressing the increase in α-amylase activity after feeding.

Example 11 (milk cooked high amylose rice flour masks the sour taste of yogurt)
Rice flour-containing yogurt was prepared by adding 1.25%, 2.5%, and 3.75% high amylose rice (dream ten color) flour to commercially available plain yogurt. About this, as a result of evaluating the strength of sourness by eight panelists, it was shown that the addition of rice flour suppresses the sourness of yogurt. The results are shown in FIG. In addition, the rice flour was prepared by freeze-drying and pulverizing after mixing the non-fat processed milk mixed rice as in Example 1.

Example 12 (Effect of mixed cooking of non-fat processed milk and yogurt (1) Comparison with raw rice flour)
As in Example 7, rice flour obtained by adding 5% of the high amylose rice flour of the present invention prepared by lyophilizing and pulverizing a commercially available plain yogurt after mixing yogurt and non-fat processed milk with Yume ten-color rice flour Containing yogurt was prepared.
FIG. 8 shows the results of measuring the gelatinization characteristics of this rice flour-containing yogurt by RVA in the same manner as in Example 7. As a control, the pasting characteristics in the case of mixing raw rice flour obtained by pulverizing Yume ten-colored white rice with the same amount of yogurt and non-fat processed milk as used for the preparation of the rice flour of the present invention are also shown in the same figure. In FIG. 8, a broken line represents temperature and a curve represents gelatinization viscosity.
As a result, the mixed cooked rice flour (rice cooked rice FD flour) had a high viscosity at low temperatures, a low viscosity at high temperatures, an increase in viscosity with decreasing temperature, and an excellent stabilizing effect. On the other hand, in the case of raw rice flour, it does not show a viscosity stabilizing effect in a suspended state before gelatinization, the viscosity increases rapidly with gelatinization, and the viscosity increase due to aging continues even when the temperature drops to a low temperature. It has become a shape.

Example 13 (Effect of mixed cooking of non-fat processed milk and yogurt (2) Comparison with cooked rice powder)
As in the case of Example 7, a rice flour-containing yogurt prepared by adding 5% of the high amylose rice flour of the present invention prepared by freeze-drying and pulverizing a commercially available plain yogurt after mixing and cooking yogurt and milk in a dream color is prepared. did.
FIG. 9 shows the results of measuring the gelatinization characteristics of this rice flour-containing yogurt by RVA in the same manner as in Example 7. As a control, gelatinization when mixing the same amount of yogurt and non-fat processed milk as used for the preparation of the rice flour of the present invention to rice rice flour prepared by freeze-drying and pulverizing after cooking Yumejiki alone The characteristics are also shown in the figure. In FIG. 9, the broken line represents the temperature, and the curve represents the gelatinization viscosity.
As a result, the mixed rice flour (mixed rice FD flour) had a high viscosity at a low temperature, a low viscosity at a high temperature, an increase in viscosity with a temperature drop, and an excellent stabilizing effect. On the other hand, the single cooked rice flour (cooked rice FD flour) showed similar gelatinization characteristics, but it had high viscosity, especially aging during cooling down, and became a gel-like paste liquid with poor mouthfeel. It was. This was the same tendency as in the case of Koshihikari in Example 7.

Example 14 (Comparison of freeze-drying and hot-air drying)
As in Example 7, a rice flour-containing yogurt was prepared by adding 5% of the high amylose rice flour of the present invention prepared by freeze-drying and pulverizing a commercially available plain yogurt after mixing and cooking yogurt and milk in a dream color. did.
FIG. 10 shows the results of measuring the gelatinization characteristics of this rice flour-containing yogurt by RVA in the same manner as in Example 7. As a control, the gelatinization characteristics when 5% of Yume ten-color rice flour prepared by pulverization after hot-air drying (85 ° C. for 2 hours, ventilation drying at 15 ° C. overnight) instead of freeze-drying is also shown in the same figure. In FIG. 10, a broken line represents temperature, and a curve represents gelatinization viscosity.
As a result, freeze-dried powder (FD powder) had a high viscosity at a low temperature, a low viscosity at a high temperature, and the viscosity increased as the temperature decreased, indicating an excellent stabilizing effect. On the other hand, in the case of hot-air dried rice flour, although the initial viscosity was slightly lower than that of freeze-drying, similar good viscosity characteristics were exhibited.
On the other hand, as a result of measuring the change in aroma with an odor sensor (intelligent sensor technology-manufactured by Co., Ltd.), freeze-drying had a better aroma and showed good results.

Example 15 (comparison after baking of raw rice flour, single rice flour, mixed rice flour)
The rice flour of the present invention was prepared in the same manner as in Example 1. 30% of the strong flour was replaced with the rice flour of the present invention, and bread was made by the following method (test section C: mixed rice cooking).
(1) 10 g of butter, 10 g of sugar and 1 g of salt were added to the bowl and mixed.
(2) 30 cc of milk was heated to 37 ° C., and (1) and 15 g of eggs were added and mixed.
(3) 3.3 g of dry yeast was dissolved in 20 cc of lukewarm water, 3 g of sugar was added, and the mixture was fermented at 30 ° C. for 30 minutes.
(4) 50 g of strong powder and (3) were mixed with (2), and 50 g of strong powder was further mixed.
(5) It was fermented at 30 ° C. for 30 minutes, and it was degassed after confirming by a finger test that the dough had expanded 2.5 times.
(6) The dough was weighed 20 g at a time, placed on a dry cloth for 10 minutes, and used as bench time.
(7) The dough was molded and fermented at 38 ° C. for 40 minutes over a dry cloth.
(8) Egg solution diluted 3 times was applied to the dough with a brush and baked in an oven preheated to 180 ° C. for 10 minutes.

For comparison, the raw rice flour prepared by pulverizing “Yumeyoku” polished rice with a cyclone mill (SFC-S1 manufactured by UDY) is used in place of the rice flour of the present invention. The bread was made in the same manner as described above except that non-fat processed milk and yogurt corresponding to the amount added at the time were added together with the milk (test section A: polished rice flour + milk + yogurt).
In addition, for further comparison, the rice cooked with “Dream Juiro” polished rice alone was freeze-dried and pulverized in the same manner as in Example 1 and used in place of the present invention rice flour. 2) In the process, bread was baked in the same manner as above except that fat-free processed milk and yogurt in an amount corresponding to the amount added at the time of the production of the present invention rice flour were added together with milk (test section B: rice cooking Rice + milk + yogurt).
Table 4 shows the results of tasting these three types of bread in eight stages by eight panelists (3,2,1,0, -1, -2, -3). Among these, the evaluation result about a food texture is shown in FIG. 11, and the evaluation result about a taste is shown in FIG. The mixed rice flour (test zone C) was the most excellent in terms of texture and flavor, followed by single cooked rice powder (test zone B) and raw rice flour (test zone A).

* Significant difference at a risk rate of 5%. ** is significantly different at a risk rate of 1%.

Example 16 (milk-cooked rice flour to which a comprehensive enzyme and a comprehensive flavor were added)
The inclusion enzyme / flavor was prepared as follows.
(1) 1 g of heat-resistant α-amylase for foods of microbial origin (Chrystase M8 manufactured by Daiwa Kasei) in 5 ml of coffee oil (Il Prue sur la Seine, 8% coffee oil in olive oil) It was suspended in.
(2) The above (1) was added to a 200 ml aqueous solution in which 5 g of gum arabic and 15 g of soluble starch were dissolved, and an o / w emulsion was prepared by vigorously stirring with a homogenizer (Ultra Tarlux manufactured by Yamato Kagaku).
(3) The emulsion of (2) was spray-dried with a spray dryer (Mini Spray Dryer ADL310 manufactured by Yamato Kagaku) to prepare an inclusion enzyme / flavor powder. The spray drying conditions were an inlet temperature of 150 ° C, an outlet temperature of 93 ° C, a pump scale of 4, and an aspirator scale of 6.

Next, in the same manner as in Example 1, high-amylose rice “Yumekairo” polished rice (yield 90%) and non-fat processed milk were mixed and cooked, freeze-dried and ground.
The high amylose rice flour of the present invention thus prepared was baked in the same manner as in Example 3 using 30% by weight of commercially available strong flour as a raw material powder for breadmaking.
As a comparative sample, bread making was performed in the same manner as described above except that raw rice flour prepared by pulverizing “Yumeyoku” polished rice with a cyclone mill (SFC-S1 manufactured by UDY) was used instead of the rice flour of the present invention. did.
In addition, it put in the said bread-making process, 0.5 g of comprehensive enzyme flavor prepared as mentioned above was added with respect to wheat flour rice flour mixed powder, and was baked. As a comparative control, bread without the inclusion of enzyme flavor was also prepared.

As a result of tasting these breads by 8 panelists, breads produced by adding the entrant enzyme flavor had a coffee scent and an excellent flavor. In contrast, bread prepared without the inclusion of the enzyme flavor did not smell like coffee.
In addition, the bread prepared by adding the entrant enzyme flavor did not have a feeling of stomach sag after eating. On the other hand, the bread prepared without adding the entrapping enzyme flavor had a slight stomach feeling.
Furthermore, the bread prepared using “Yumyokuiro” polished rice flour was inferior in texture compared to the bread prepared using the rice flour of the present invention freeze-dried and pulverized after milk cooking.

Example 17 (milk casein addition amount)
In the same manner as in Example 1, 200 g of sample rice (Yumekairo, white rice) was washed, dipped and drained, and 8 ml or 420 ml of milk was added to each sample and cooked in a domestic rice cooker. Similarly, freeze-dried and pulverized were used as samples in the test sections No2 and No3. In addition, a sample of test section No. 4 was obtained in the same manner as described above except that 420 ml of milk was added to 20 g of white rice and cooked. In the same manner as in Example 3, 30% of the strong flour was replaced with the obtained rice flour to make bread. As a control (test section No1), rice flour prepared in the same manner as described above was used except that it was cooked alone without adding milk.
Table 5 shows the results of a taste test of the obtained bread by eight panelists. In addition, as for the tasting result in Table 5, the overall evaluation of the taste was shown in three stages (◯, Δ, ×). Moreover, the ratio of casein in Table 5 is a value calculated from the amount of milk used containing 2.4% casein.
As a result, test group No2 (casein content 0.096%) had almost no effect of adding milk to test group No1 (casein content 0.0%). Moreover, in test plot No4 (casein content 50.4%), there was too much protein and starch was insufficient, resulting in poor bread swellability and texture. On the other hand, the inventive example of test group No. 3 (casein content 5.0%) had a better bread flavor and excellent swelling and texture than the control.

  Industrial applications of the present invention are expected to be used in the field of food production such as soup, cereal production, bread making, confectionery, thickening additives and the like.

6 is a diagram of bread produced in Example 4. FIG. From left: (1) 100% strong flour, (2) 30% dream brown rice flour 30%, (3) 30% dream brown rice flour, (4) 30% dream brown rice flour. It is a figure of the cookie manufactured in Example 6. From the left, (A) 30% of the present invention rice powder + yogurt used, (B) 30% of the present invention rice powder used, (C) 30% Koshihikari rice flour used, (D) control is shown. It is a graph which shows the change of the gelatinization viscosity of yoghurt by addition of rice flour in Example 7. In the figure, the broken line represents the temperature, and the curve represents the gelatinization viscosity. It is a graph which shows the resistant starch content of the rice flour in Example 8. The vertical axis represents the resistant starch content (%). It is a graph which shows the resistant starch content of the rice flour in Example 9. The vertical axis represents the resistant starch content (%). In Example 10, it is a graph which shows the change of the gelatinization viscosity of the high amylose rice by addition of the herb. In the figure, the broken line represents the temperature, and the curve represents the gelatinization viscosity. The taste evaluation result of the acidity intensity | strength of the rice flour containing yogurt in Example 11 is shown. It is a graph which shows the change of the gelatinization viscosity of yoghurt by addition of mixed rice cooking rice flour and fresh rice flour in Example 12. In the figure, the broken line represents the temperature, and the curve represents the gelatinization viscosity. It is a graph which shows the change of the gelatinization viscosity of yogurt by addition of mixed rice-cooked rice flour and individual rice-cooked rice flour in Example 13. In the figure, the broken line represents the temperature, and the curve represents the gelatinization viscosity. It is a graph which shows the change of the gelatinization viscosity of yogurt by the addition of freeze-dried rice flour and hot-air dried rice flour in Example 14. In the figure, the broken line represents the temperature, and the curve represents the gelatinization viscosity. The evaluation result of the food texture of the bread manufactured in Example 15 is shown. The evaluation result of the taste of the bread manufactured in Example 15 is shown.

Claims (7)

  Production of rice flour characterized in that high-amylose rice and / or ae rice and milk and / or processed milk products are mixed and heated to gelatinize the starch of rice and then rapidly dried and ground. Method. The method for producing rice flour according to claim 1 , wherein milk and / or processed milk products are further added after the heating. The method for producing rice flour according to claim 1 or 2, wherein the milk and / or processed milk product is non-fat processed milk and / or yogurt. The method for producing rice flour according to any one of claims 1 to 3, wherein the high amylose rice and / or ae rice is germinated brown rice. Rice flour obtained by the process according to claims 1-4. The food / beverage products manufactured using the rice flour of Claim 5 . A food additive containing the rice flour according to claim 5 .