JP5252158B2 - Rice flour noodles - Google Patents

Description

  The present invention relates to noodles using rice flour or brown rice flour as a raw material.

  According to statistics from the Ministry of Agriculture, Forestry and Fisheries, Japan's food self-sufficiency rate has been at a very low level, with 40% on a calorie basis and 65% on a production value basis in FY2009. Moreover, as can be estimated from the above figures, there is a problem that the cost of food production in Japan is structurally high compared to the main food exporting countries.

  In addition, at present, there is no particular obstacle to food import, but in the long run, there are concerns about a global food shortage going forward. To deal with this problem, it is urgent to maintain farmland that has been left uncultivated for reasons such as difficulty of successors and fallow fields so that they can be cultivated whenever necessary. It can be said.

  However, when we look at rice, the traditional staple food in Japan, rice consumption is on the decline due to diversification of consumer demand and population decline, which contributes to the increase in abandoned farmland. The fact is.

  For the purpose of coping with such a situation, measures such as using cooked rice for school lunches are implemented to expand rice consumption, or rice is pulverized and considered to be used for purposes other than cooked rice Have been. And noodles using rice flour attract attention as part of the latter application development.

  One of the reasons that rice flour has been attracting attention in recent years is that, compared to wheat, for example, rice is harder and harder to grind due to the development of compatible devices. . However, in order to make rice flour into noodles, due to the original characteristics of rice, there is a problem that the adhesive strength is insufficient and noodle making is difficult.

  As means for solving this, Patent Document 1 discloses a method of preparing noodle dough by adding water or hot water to a raw material obtained by pulverizing or grinding dry rice polished from brown rice. ing. Patent Document 2 discloses a method for gelatinizing only the surface layer of noodles. However, in these methods, the processability is low and the preparation method is complicated, and there is still room for improvement as a method for producing noodles using rice flour.

  On the other hand, diversification of taste can be considered as one of the means for further spreading rice noodles. Paying attention to brown rice from such a viewpoint, brown rice has a unique fragrance, so steamed and roasted in addition to bancha and sencha to brown rice tea, or roasted into powder and similar to coffee It is used for drinking.

  Noodles using brown rice are also disclosed in Patent Literature 3 and Patent Literature 4, but the ease of making noodles can be said to have room for improvement, as in Patent Literature 1 and Patent Literature 2. .

  JP 2006-304673 A   JP 2007-174911 A   JP 2006-304673 A   JP 2010-158194 A

  Therefore, an object of the present invention is to provide rice noodles or brown rice flour as a raw material, and to provide a noodle having excellent texture and a flavor that cannot be obtained with conventional rice flour noodles, and a method for easily obtaining the noodles. .

  Patent Document 2 discloses that only the surface layer of noodles is gelatinized, that is, α-ized. This phenomenon is due to the fact that when water or heat is applied to food containing starch, the hydrogen bond network of starch molecules collapses into a gel, which causes stickiness. As a result of studying a solution to the above problem, the present inventors have made the present invention by using this and adding a thickener that is approved for use as a food additive. It is.

  That is, the present invention is obtained by adding water to a raw material containing at least one of rice flour or brown rice flour, at least one of pregelatinized rice flour or pregelatinized brown rice flour, and an alginic acid derivative, and obtaining noodles. Rice noodles.

  Moreover, this invention is the said rice noodle characterized by the particle size of the said rice flour, the said brown rice flour, the said pregelatinized rice flour, and the said pregelatinized brown rice flour being 100 mesh passage.

  In addition, the present invention provides the rice noodle, wherein the content of the alginic acid derivative is 1% by weight or less.

  Moreover, this invention is the manufacturing method of the said rice noodle characterized by the extrusion pressure of the extruder at the time of noodle making with an extruder being 5 Mpa or more.

  According to the present invention, by mixing pregelatinized rice flour or pregelatinized brown rice flour with ordinary rice flour or brown rice flour, when water is added and kneaded, stickiness develops and noodle making becomes possible. Furthermore, the portion of koji that is not contained in the polished rice does not contribute to the development of stickiness, so it is desirable to add an alginic acid derivative.

  Alginic acid is a polysaccharide contained in brown algae and the like, which is a kind of dietary fiber. Propylene glycol alginate, sodium alginate, potassium alginate, calcium alginate, and ammonium alginate are designated as food additives. These are used as thickeners and gelling agents for soups, beverages and jellies in the food industry, and are also useful in the present invention for improving the workability and texture of noodles.

  The ratio of mixing the pregelatinized rice flour or brown rice flour is desirably 5 to 25% by weight, but the reason is that when the ratio is less than 5% by weight, sufficient stickiness does not develop, and it becomes difficult to make noodles. This is because, in the region exceeding 25% by weight, an increase in the effect of mixing pregelatinized rice flour or pregelatinized brown rice flour is not recognized. Further, the mixing ratio of the alginic acid derivative is desirably 1% by weight or less, because the amount used as a food additive may be defined as 1% by weight or less. This is because the contribution to the thickening effect does not increase and the texture of the rice noodle itself is impaired.

  In the present invention, the grain size of rice flour is limited to passing 100 mesh because if the powder is too coarse, the mixing process and the noodle making process may be affected and noodle making may become impossible. However, if it is too fine, the powder may fly up and workability may be reduced, so care must be taken.

  Further, in the present invention, the noodle making extruder applied separately by the present applicant is used, but by setting the extrusion pressure at that time to 5 MPa or more, the appearance and texture of the noodles are stabilized and eaten. The degree of appeal to consumers will be improved.

  In the present invention, since it is not necessary to add flour for “connecting”, the noodles of the present invention can also be provided to those who cannot take noodles due to allergic disorders.

  Next, an embodiment of the present invention will be described.

  895 g of brown rice flour prepared to a particle size that passes through a 100-mesh sieve, alpha-gelatinized by a conventional method, 100 g of rice powder prepared to a particle size that also passes through a 100-mesh sieve, and 5 g of propylene glycol alginate In other words, the whole was 1 kg, the brown rice powder was 89.5% by weight, the pregelatinized rice was 10% by weight, and the propylene glycol alginate was 0.5% by weight. .

  Then, while operating the stirring and mixing apparatus, 430 g of water was added little by little, and the mixture was sufficiently mixed and kneaded. When noodle making was performed using an extruder for noodle making, noodle making was possible without any trouble. However, when no alginic acid propylene glycol ester was added, it was possible to make noodles, but the surface of the noodles had a “bottle feeling” and the taste and texture were not good.

  The extrusion pressure at that time was about 5.6 MPa, but when the extrusion pressure became 5 MPa or less due to a decrease in the rotational speed of the screw or the like, the surface of the noodles also exhibited a “feeling of bossiness”.

  The rice flour noodles and brown rice flour noodles obtained in this way have a unique fragrance of rice, and especially those using brown rice have a pronounced brown rice scent and a texture and texture that cannot be obtained with ordinary rice flour noodles. Was presented. In addition, the noodle dough prepared by the above procedure could be made even after being left for a whole day and night. This is understood to be due to the water retention of pregelatinized rice.

  As described above, according to the present invention, noodles using rice flour as a raw material can be easily obtained, which can contribute to the expansion of rice consumption and thus to the conservation of agriculture in Japan. It should be noted that the present invention is not limited to the above-described embodiment, and can be conceived by those having ordinary knowledge in the field of the present invention, for example, various modifications such as a case where brown rice is not included, Needless to say, the present invention includes design changes that do not deviate from the gist including corrections.

Claims (1)

  75 to 95% by weight of at least one of rice flour or brown rice flour having a particle size of 100 mesh, 5 to 25% by weight of pregelatinized rice flour or pregelatinized brown rice flour having a particle size of 100 mesh, and less than 5% by weight of alginic acid derivatives Rice noodles obtained by adding water to a raw material and making noodles at an extrusion pressure of 5 MPa or more using an extruder.