JP5840904B2 - Manufacturing method of rice processing material - Google Patents

Description

  The present invention relates to a processed rice material and a method for producing the same.

  The amylose content of rice (other than glutinous rice) that has been generally cultivated in Japan is 15-20% and is called intermediate rice. Among them, “Koshihikari” belongs to the class having the lowest amylose content. In contrast, rice having an amylose content of generally 25% or more is called high amylose rice.

  High amylose rice is used for pilaf, risotto, rice porridge, and dry curry because of its smooth texture. High amylose rice is often used as feed because it has many high-yielding varieties and can reduce production costs. However, since high amylose rice becomes hard when it cools, it is not suitable for general cooked rice (for example, Patent Document 1). Therefore, the use for food was very limited compared to intermediate rice and low amylose rice.

JP 2011-135849 A

  It is an object of the present invention to provide a rice processing material that has added physical value to high amylose rice and is easily obtained at low cost and has characteristic physical properties.

The present invention provides the following inventions.
[1] A rice processed material obtained by adding more than 1.5 times the amount of water to high amylose rice and subjecting it to heat treatment, and mechanically stirring the resulting gelatinized material.
[2] The rice processing material according to [1], wherein a cooling treatment is performed after the heat treatment.
[3] The processed rice material according to [1] or [2], wherein the complex elastic modulus (G ^* ) is 700 Pa or more.
[4] The processed rice material according to any one of [1] to [3], wherein the viscosity / elasticity ratio (tan δ) is 0.3 or less.
[5] The processed rice material according to [1] to [4], which is obtained by reheating after mechanical stirring.
[6] A method for producing a processed rice material, wherein high amylose rice is heated by adding more than 1.5 times the amount of water, and the resulting gelatinized product is mechanically stirred.
[7] The method for producing a rice processing material according to [6], wherein the cooling treatment is performed after the heat treatment.
[8] The method for producing a rice processing material according to [6] or [7] above, wherein the reheating treatment is performed after the mechanical stirring treatment.
[9] A processed food produced from the processed rice material according to any one of [1] to [5] above.
[10] The processed food according to the above [9], which is a confectionery, a substitute food for a staple food, or a side dish.
[11] The processed food according to [9] or [10] above, which is a food for elderly people, a food for care, a low GI food or a diet food.
[12] A method of using the processed rice material according to any one of [1] to [5] as a raw material for processed foods.
[13] A method for improving the texture and / or hardness and texture of a processed rice material, wherein the processed rice material according to any one of [1] to [5] is reheated.

  ADVANTAGE OF THE INVENTION According to this invention, the rice processing raw material which shows favorable hardness and texture, and maintains favorable hardness and texture after a preservation | save is provided. The processed rice material of the present invention is useful as a raw material for various processed foods including confectionery and substitute foods for staple foods, and can improve the texture and texture of processed foods. Furthermore, it can be applied as processed foods appealing for uses such as foods for elderly people, nursing foods, low GI foods, diet foods, etc. in the form of various seasonings such as side dishes. Processed foods using the processed rice material of the present invention are used as raw materials for processed foods (for example, foods for elderly people, nursing foods, baby foods, etc.) focused on the target, utilizing the good hardness and texture. You can also Since the raw material for processing rice of the present invention is made from high-yield high amylose rice, it can be produced at low cost, and not only that, but also high amylose, which has been considered to have a lower value as a conventional food than intermediate rice Can add value to rice.

FIG. 1 is a graph showing a comprehensive evaluation of the hardness of each processed rice material of Example 1 and Comparative Example 1. FIG. 2 is a graph showing an evaluation of the texture of each processed rice material of Example 1 and Comparative Example 1. FIG. 3 is a graph showing a comprehensive evaluation of the hardness of each processed rice material of Examples 2 and 3. FIG. 4 is a graph showing the evaluation of the texture of each processed rice material of Examples 2 and 3. FIG. 5 is a schematic diagram illustrating the principle of a dynamic viscoelasticity measuring instrument. FIG. 6 is a diagram showing the appearance of the processed rice material of the present invention obtained by using Momiroman.

  The processed rice material of the present invention is obtained by mechanically stirring a gelatinized material obtained by heating high amylose rice with water exceeding 1.5 times its amount. The processed rice material of the present invention shows the properties of a semi-solid material that has undergone a phase transition from paste to gel (for example, see FIG. 6).

  High amylose rice refers to rice having a high amylose content. The amylose content means the content of amylose in starch, and the amylose content of high amylose rice is usually 25% or more, but the amylose content varies somewhat depending on the weather and the like. The varieties of high amylose rice may be either Japonica or Indica. preferable. The high amylose rice may be a mixture of two or more different types of varieties of polished rice.

  In the present invention, first, heat treatment of high amylose rice is performed. There is no restriction | limiting in particular in the grade of the polished rice of the high amylose rice which is a raw material, Any of brown rice, split rice, and white rice may be sufficient. Rice flour may be used, but a form other than rice flour is preferable in order to save the cost and labor of the milling process.

  The amount of water used in the heat treatment depends on the amylose content of the high amylose rice, but as an example, in the case of Momomiman (amylose content 28%), the amount exceeds 1.5 times the weight of the high amylose rice. It is preferably 2 times or more, more preferably 2.8 times or more. If the amount is 1.5 times or less, the viscosity of the gelatinized material obtained increases too much, and stirring becomes difficult in the subsequent mechanical stirring treatment.

  Prior to heating the high amylose rice with water, the high amylose rice may be immersed in water. The immersion time is usually about 10 to 120 minutes.

  For the heat treatment, heating means such as a rice cooker, a pan, a pressure cooker, or an electromagnetic cooker (eg, a microwave oven) can be used. The heating temperature and the heating time differ depending on which heating means is used, and it is difficult to uniquely identify the heating temperature and the heating time, and the time during which gelatinization is sufficiently performed without the rice being burnt is appropriately adjusted. The heating conditions may be adjusted according to a condition mode (for example, bowl mode) built in the heating means.

  In the heat treatment, in addition to high amylose rice and water, preparations of enzymes (eg, α-amylase, β-amylase, glucoamylase), substances containing the enzymes (eg, malt, rice bran), sugars, acids Components such as may be added.

  In the present invention, a mechanical stirring treatment is performed following the heat treatment, but a cooling treatment is preferably performed between the two treatments. Thereby, the rice processed raw material with a more favorable feeling can be obtained. The temperature during the cooling treatment is usually room temperature (for example, about 15 to 30 ° C.).

  In the present invention, the gelatinized material obtained after the heat treatment is subjected to a mechanical stirring treatment. Mechanical agitation treatment means agitation that can destroy tissue by physical motion, and is different from simple mixing treatment. The mechanical stirring treatment may be performed using a stirring device such as a food processor, a homogenizer, a mixer, a kneader, a kneader, or an extruder. It is preferable that the stirrer has a large torque because stirring is not hindered even if the viscosity of the gelatinized product increases during the mechanical stirring process. Examples of the stirring device having a large torque include a food processor (Cuisinart DLC-8P2J).

  The conditions for the mechanical stirring treatment can be appropriately determined depending on the state of the gelatinized product, the type of the stirring device, and the like. For example, the rotational speed at no load is preferably 1000 to 3000 rpm, more preferably 1200 to 2000 ppm, and further preferably 1500 to 1800 rpm. When using a food processor (Cuisinart DLC-8P2J) as a stirring device, it is preferable that power consumption is 320-350W.

  By the stirring treatment, a phase transition from a gelatinized product (sol state) to a gel state occurs. This phase transition is a feature of the present invention that was first found in the present invention. Therefore, the rice processed material of the present invention exhibits good hardness and texture. Good hardness means that the gel has a suitable hardness, for example, a hardness softer than agar. An appropriate texture means, for example, a so-called plunging feeling. On the other hand, in the present invention, instead of high amylose rice, the same treatment (heat treatment, mechanical stirring treatment) from rice other than high amylose rice (for example, intermediate rice such as Koshihikari or glutinous rice (glutinous rice) not containing amylose). ), The processed product is simply pasty (sol), and its hardness and texture are completely different from the processed rice material of the present invention.

  In the present invention, a reheating treatment may be performed following the mechanical stirring treatment. As a result, the texture can be made milder. The reheating process may be performed after the mechanical stirring process, may be performed immediately after the mechanical stirring process, or may be performed after the period has elapsed. By performing the reheating treatment after the mechanical sales expansion period has elapsed (for example, after storage at 4 to 25 ° C. for about 3 days to 2 weeks), not only the texture is improved, but also the hardness and texture are improved. The original good state can be restored. The reheating treatment can be performed, for example, by immersion in hot water (for example, boiling water) (for example, about 2 to 5 minutes), microwave heating, or heating with steam. In the case of immersion in hot water, it may be immersed after being wrapped in a wrap in advance, or may be added directly.

  The processed rice material of the present invention can exhibit the properties of a semi-solid material that has undergone a phase transition from paste to gel. For example, as shown in FIG. 6, the shape is maintained instead of the paste, and the hardness and texture are also maintained. Further, the processed rice material of the present invention retains good hardness and texture even after storage. For example, good hardness and texture are maintained even after about 3 days to 2 weeks at 4 to 25 ° C.

The hardness of the processed rice material can be comprehensively evaluated by the complex elastic modulus. The complex elastic modulus G ^* is the sum of the elastic component and the viscous component, and means the overall hardness. Specifically, the complex elastic modulus G ^* is indicated by the length of a vector when the storage elastic modulus G ′ is taken on the X axis and the loss elastic modulus G ″ is taken on the Y axis. 5 is elastic information corresponding to the left side of the apparatus in FIG. 5. The loss elastic modulus G ″ is viscosity information corresponding to the friction of the piston (right side of the apparatus in FIG. 5).

The complex elastic modulus G ^* of the processed rice material of the present invention is usually 1,000 Pa or more, preferably 1,500 Pa or more. On the other hand, in the present invention, instead of high amylose rice, the same treatment (heat treatment, mechanical stirring treatment) is performed from rice other than high amylose rice (for example, intermediate rice such as Koshihikari or glutinous rice not containing amylose). When the processed product to be obtained is obtained, the complex elastic modulus G ^* of this processed product is usually less than 1000 Pa, which is pasty and insufficient in hardness.

The texture of processed rice can be comprehensively evaluated by the ratio of viscosity / elasticity. The viscosity / elasticity ratio tan δ is an index of a so-called squeaky feeling (the smaller the tan δ, the more squeezed feeling) and the more sensation (the greater the tan δ, the more sensation). Specifically, it is calculated by the expression tan δ = G ″ / G ′. Δ means an angle between the vector of the complex elastic modulus G ^* and the storage elastic modulus G ′ (X axis).

  The viscosity / elasticity ratio tan δ of the processed rice material of the present invention is usually 0.3 or less, preferably 0.2 or less, and is in a gel state. The viscosity / elasticity ratio tan δ of the rice processed material of the present invention does not change greatly even after storage, and usually hardly changes even when stored at 4 ° C. for 3 days. On the other hand, when a processed product obtained by performing the same treatment (heat treatment, mechanical stirring treatment) from rice other than high amylose rice (for example, intermediate rice such as Koshihikari) instead of high amylose rice in the present invention, The viscosity / elasticity ratio tan δ of this processed product is usually 0.5 or more, and it is in a sol state (paste form) that lacks a pleasing feeling and has a predominantly pungent feeling. And tan-delta falls remarkably after storage, and aging is remarkable.

  The processed rice material of the present invention has good hardness and texture, and can maintain hardness and texture even after storage or in a refrigerated state (for example, 4 ° C.). Therefore, the processed rice material of the present invention can be used as at least a part of the raw material of the processed food, whereby the texture and texture of the processed food can be improved. From this effect, the rice processed material of the present invention can also be called a texture improving agent or a texture improving agent.

  Processed foods include confectionery (Japanese confectionery (eg dumplings, buns, etc.), Western confectionery (cakes), gummy, jelly-like products); staple foods (eg, cooked rice, bread, etc.); . In addition, processed foods aimed at a specific target person, for example, processed foods appealing for uses such as foods for elderly people, nursing foods, low GI foods, diet foods, and the like are also included. Furthermore, it is expected to be used not only as an existing processed food but also as a raw material for a new processed food.

  The processed food using the processed rice material of the present invention can be used as at least a part of the raw material of the processed food focused on the subject by utilizing its good hardness and texture. For example, it can be used as food for elderly people, nursing food, baby food and the like. Moreover, since the rice processing raw material of this invention has appropriate hardness and texture while enclosing many water | moisture contents derived from the raw material rice cake, it can give a feeling of fullness for the amount. Therefore, GI (glycemic index) is significantly lower than the same amount of polished rice (about 81 to 85 for normal polished rice), so it is a low GI food for diet, diabetes treatment, metabolic syndrome treatment. It can also be used as processed food.

  When the processed food is produced using the processed rice material of the present invention, the processed rice material of the present invention may be used alone as a raw material, or the processed rice food material is mixed with the raw material of the processed food. May be. For example, when producing dumplings, foods having various physical properties can be obtained by combining rice raw materials with cereal raw materials (for example, wheat flour and white flour) which are ordinary raw materials. The production conditions can be set appropriately as appropriate for each processed food. The processed rice material of the present invention is also expected to be used as a raw material for new processed foods.

Example 1 (Comprehensive evaluation of hardness and texture of rice processed material)
The time-dependent change of the rice processing raw material obtained from high amylose rice (momiroman) was measured.

  300 g of high amylose rice was put in a rice cooker (NP-NA10, ZOJIRUSHI CORP.) Together with 850 g of water of about 2.8 times (2.833 times) of water, and cooked in rice bran mode. The obtained rice cake (2.8 times rice cake) was cooled to room temperature and used for the next step. The 2.8-fold rice cake was mechanically agitated using a food processor (Cuisinart DLC-8P2J) (no-load rotation speed 1,500 to 1,800 rpm, 3 minutes, power consumption 320 to 350 W). The resulting processed rice material was stored for 3 days at 4 ° C., and the complex elastic modulus and viscosity / elasticity change over time were measured. A dynamic viscoelasticity measuring device (AR-G2, TA Instruments) was used to measure the storage elastic modulus and loss elastic modulus, and the temperature was 25 ° C., the rotation speed was 1 Hz, and the stress was 1 Pa. The respective results are shown in FIG. 1 and FIG. Moreover, the external appearance of the rice processing material was shown with the photograph figure in FIG.

Comparative Example 1 (Change with time (viscoelastic value))
The same procedure as in Example 1 was conducted except that intermediate rice (Koshihikari) was used instead of high amylose rice. Similarly, the results are shown in FIG. 1 and FIG.

  Compared to the processed rice material of Comparative Example 1 being pasty, the processed rice material of Example 1 is a gel that can keep its shape firmly, and is a comprehensive processed material with a characteristic hardness. (Figs. 1 and 6). In addition, the processed rice material of Comparative Example 1 had a dominant sensation of feeling, whereas the processed rice material of Example 1 had a good plunging feeling (FIG. 2). Furthermore, compared with the rice processed material of Comparative Example 1, the rice processed material of Example 1 had a small change in texture even after the storage days, and apparently kept the state immediately after production (FIG. 2). These results indicate that the processed rice material of the present invention has a good hardness and texture, and that the good hardness and texture are maintained even after storage.

Comparative example 2 (amount of water)
A 1.5-fold koji was obtained in the same manner as in Example 1 except that the amount of water charged into the rice cooker was 1.5 times that of the same high amylose rice (Momiroman). Attempting to produce a rice processing material by mechanically stirring 1.5 times the rice bran as in Example 1, the resistance during stirring was large and the food processor stopped, and the rice processing material was not obtained. . This result shows that it is necessary to add a certain amount of water (amount exceeding 1.5 times) to the high amylose rice when heating the high amylose rice in order to obtain the processed rice material in the present invention.

Example 2 (Evaluation of rice processing material using Yume ten colors)
In Example 1, the same procedure as in Example 1 was performed, except that high-amylose rice (Yumekairo) of Indica variety was used instead of Momomiman. The time-dependent changes in complex modulus and viscosity / elasticity are shown in FIGS. As apparent from FIGS. 3 and 4, the rice processed material of Example 2 shows a gel-like shape that can maintain its shape and has a good squeaky feeling, similar to the rice processed material of Example 1 Met. This result shows that various varieties of high amylose rice can be used as a raw material in the present invention.

Example 3 (Presence / absence of cooling treatment before stirring treatment)
In Example 2, the same procedure was followed except that the 2.8-fold bottle was immediately applied to the food processor without cooling to room temperature. The results are shown in FIGS. In the processed rice material of Example 3, G ^* indicating the overall hardness was slightly increased, but there was no problem with the hardness. The increase in G ^* is due to the increase in G ″, and as a result of the increase in G ″, tan δ also increases, so that a slight decrease in the feeling of squealing was also observed. This result shows that in the present invention, it is preferable to cool to room temperature before the mechanical stirring treatment in order to obtain a processed rice material having a better feeling (small tan δ value). Yes.

Examples 4 and 5 (effect of reheating)
The processed rice material of Example 1 was stored at 4 ° C. for 3 days and then reheated in boiling water for about 3 minutes. As a reheating method, in Example 4, the processed rice material was used as it was (without wrapping), and in Example 5, the processed rice material was wrapped in wrap and dropped into hot water. As a result, in all cases, gelatinization is promoted while maintaining physical properties such as overall hardness and texture (purple feeling), and it has a mild texture and is more functional than the rice processing material of Example 1. An excellent material was obtained. This result shows that the texture of the processed rice material of the present invention is improved when reheated after storage.

Claims (7)

  Viscosity / elasticity of high amylose rice with an amylose content of 25% or more, and heat treatment by adding more than 1.5 times the amount of water, and the resulting gelatinized product is subjected to mechanical stirring as it is or after cooling. A method for producing a gel-like rice processing material having a ratio (tan δ) of 0.3 or less. The method for producing a rice processing material according to claim 1 , wherein the mechanical stirring treatment is performed under a condition of 1000 to 3000 rpm at a rotation speed at no load. The manufacturing method of the rice processing raw material of Claim 1 or 2 which performs a reheating process after a mechanical stirring process. Complex elastic modulus of gel-like processed rice material (G ^* ) Is 700 Pa or more, the method for producing a rice processing material according to any one of claims 1 to 3. The manufacturing method of the rice processed material as described in any one of Claims 1-4 whose rice processed material is a raw material of processed food. The method for producing a processed rice material according to claim 5 , wherein the processed food is a confectionery, a substitute food for a staple food, or a side dish. The method for producing a processed rice material according to claim 5 or 6 , wherein the processed food is a food for elderly people, a food for nursing care, a low GI food or a diet food.