JP5885167B2 - Cereal processed food and method for producing the same - Google Patents

Description

  The present invention, after roasting cereal seeds such as hard rice, mixed rice with various auxiliary ingredients to enhance pigments, dietary fiber, glucose, etc., then dried and aged, and then ground, appearance, The present invention relates to a method for producing a processed food having excellent functionality and taste and the processed food.

Traditionally, in processed foods such as bread, noodles and confectionery, deliciousness based on physical properties and taste has been important, but in addition to deliciousness, recent consumers have added appearance characteristics such as color tone, Physiological functions such as obesity prevention and diabetes onset prevention are also demanded.
In the past, when processing rice and barley that have been eaten as rice and barley rice into powdered processed foods, processing techniques are required to increase the value of taste, physiological functionality, appearance, etc. Yes.

On the other hand, roasting is a technique for making starch easy to grind by heating under low moisture to gelatinize the starch and generating burnt eyes and aroma. So far, technology to mix powder seasoning and roasted cereal powder (see patent document 1), roasted germinated brown rice powder (see patent document 2), technology to extract roasted grains after hydration and swelling division ( Patent Document 3), a method for producing rice crackers with beans that add roasted beans to the dough (see Patent Document 4), technology for adding roast brown rice powder to dairy products (see Patent Document 5), seasonings and rice A roasted aroma-enhancing technology that mixes foods such as wheat and heats them by microwave (see Patent Document 6), a method for producing vermicelli that incorporates non-binding materials such as carrot powder into potato starch and mung bean starch mixed starch ( (See Patent Document 7).
In addition, a patent for a processed rice product using amylopectin long-chain ultra-hard rice as a raw material has been filed (see Patent Document 8).

JP 2005-341829 JP2003-219818 JP 2007-20471 A JP 2006-246730 A JP 2005-21047 A Japanese Unexamined Patent Publication No. 7-15932 JP 2006-141279 A JP 2006-217813 A

  The subject of this invention is providing the manufacturing technology of the processed food which provides the characteristics, such as an external appearance, deliciousness, and physiological function, with respect to the processed food which uses cereal seeds as a raw material, and the said processed food.

The present invention according to claim 1 is a method for producing an edible powder comprising roasting a high-amylose rice and / or ultra-hard rice refined rice, cooking rice, drying and pulverizing.
The present invention according to claim 2 is one selected from the group consisting of a natural pigment-containing material, a dietary fiber-containing material, and a taste-tasting material after roasting a refined product of high amylose rice and / or ultra-hard rice. A method for producing an edible powder comprising mixing and cooking with one or more food ingredients, drying and crushing.

The present invention according to claim 3 is a process for producing processed food, characterized in that an edible powder is produced by the method shown in claim 1 or 2, and the edible powder is used.
The present invention according to claim 4 is the process for producing processed food according to claim 3 , wherein the processed food is bread, noodle-like food, confectionery or tempura.

  The first effect of the present invention is to obtain a powder in which functional ingredients such as dietary fiber and resistant starch and flavoring ingredients such as glucose are increased by cooking (gelatinizing) cereal seeds after roasting. The point which can be mentioned.

  As a second effect of the present invention, by mixing cereal seeds such as rice and large wheat with various auxiliary ingredients (gelatinization), the ingredients of the auxiliary ingredients are absorbed into the cereal seeds during the rice cooking process, This improves the appearance of the food and increases the taste and functional components in the food.

  As a third effect of the present invention, after the fine grain cracks are generated on the surface of the grain seeds by roasting to make the moisture low, by mixing rice with various auxiliary ingredients (gelatinization), the auxiliary ingredients in the rice cooking process Are effectively absorbed into cereal seeds.

  As the fourth effect of the present invention, the active ingredient absorbed is included in the gelatinized cereal seed starch, so that even after passing through food processing steps such as bread making, noodle making, confectionery, etc. , Flavor and functionality are retained.

  As the fifth effect of the present invention, in the drying process after rice cooking (gelatinization), the starch of cereal seeds is aged, so that the indigestibility is enhanced and the active ingredients of the auxiliary materials added in the rice cooking process are strong. The point held in is mentioned.

  As the sixth effect of the present invention, there is a point that the adhesiveness during pulverization is reduced and fine pulverization is possible by pulverizing after the cereal seed starch is aged in the drying step.

  As a seventh effect of the present invention, by using hard seeds such as hard rice, super hard rice, and barley as raw materials, the adhesiveness is reduced in rice cooking (gelatinization), drying, and pulverization processes, and the working efficiency is increased. In addition, the dietary fiber and resistant starch content in the food is increased, and physiological functions such as obesity prevention and diabetes onset prevention can be expected.

  As the eighth effect of the present invention, vegetables such as cereal seeds and tomatoes, fruits such as blueberries, beans such as soybeans, marine products such as shrimp and seaweed, livestock such as pork, mushrooms such as sea cucumber, It is possible to produce a food that is excellent in color tone, taste, nutrition, or physiological functionality by mixing and cooking various auxiliary materials (gelatinization).

  As the ninth effect of the present invention, cereal seeds and vegetables such as tomatoes, fruits such as blueberries, beans such as soybeans, marine products such as shrimp and seaweed, livestock such as pork, mushrooms such as sea cucumber, Foods with excellent color tone, taste, nutrition, and physiological function by mixing and cooking (gelatinizing) together with multiple food materials selected from the group consisting of natural pigment materials, dietary fiber materials, and taste materials Can be produced.

  The tenth effect of the present invention is that it can be used as a raw material for various foods such as bread, noodles and confectionery by pulverization and pulverization, as well as addition to rusks, sprinkling, and use as a topping. The point that becomes possible is mentioned.

  As an eleventh effect of the present invention, by using a roasted aging powder, particularly when high amylose rice or ultra-hard rice is used as a cereal seed, the oil absorption rate at the time of oiling can be reduced, The ability to provide food ingredients that are health-conscious.

1 is a diagram showing a powder produced in Example 1. FIG. A is an air-dried sample after “Mannen-boshi” gelatinization (comparative example); B is a “mannen-boshi” roasted sample (comparative example); C is “mannen-boshi” gelatinized and air-dried sample after roasting (Example of the present invention); E is “EM10” air-dried sample after gelatinization (comparative example); F is “EM10” roasted sample (comparative example); G is “EM10” after gelatinization and air-dried sample (invention) Example). It is a figure which shows the sample before mixed gelatinization of Example 2 (A) and after air-drying and before pulverization (B). a is tomato; b is blueberry; c is natto; d is strawberry. The sample of Example 3 after air drying and before pulverization is shown. (C) shows Hinata summer orange; (D) shows Echigo miso. 6 is a view showing a powder produced in Example 4. FIG. a is "EM10" air-dried sample after gelatinization (comparative example); b is "EM10" roasted sample (comparative example); c is "EM10" gelatinized and air-dried sample after roasting; d is "EM10" after roasting Tomato juice mixed gelatinized sample; e is “mannenboshi” air-dried sample after gelatinization (comparative example); f is “mannenboshi” roasted sample (comparative example); g is “mannenboshi” Gelatinized and air-dried sample after roasting; h indicates “mannenboshi” tomato juice mixed gelatinized sample after roasting. It is a figure which shows the resistant starch content in the powder produced in Example 4. a is "EM10" air-dried sample after gelatinization (comparative example); c is "EM10" gelatinized and air-dried sample after roasting; d is "EM10" + tomato. It is a figure which shows the amount of dietary fiber in the powder measured in Example 5. A is roasted, gelatinized, air-dried and pulverized powder for 2 minutes; B is roasted, gelatinized, air-dried and pulverized powder for 4 minutes; C is powder containing miso; D is powder containing natto; Indicates. 6 is a diagram showing a resistant starch content in a powder measured in Example 5. FIG. A is tomato; B is strawberry; C is miso; D is Hyuga Natsukan; E is blueberry; F is natto. FIG. 6 is a view showing a production process of a powder produced in Example 6. A shows a tomato (before grinding); B shows a ground product of A; C shows a strawberry (before grinding); D shows a ground product of C. It is a figure which shows the rusk produced in Example 7. FIG. E is a strawberry; F is a powder-free addition (comparative example); G is a tomato; H is a powder-free addition (comparative example). It is a figure which shows the amount of dietary fiber in the powder produced in Example 8. A shows a super hard rice powder sample (comparative example); B shows a dry powder sample after super hard rice gelatinization (comparative example); C shows a gelatinized and dry powder sample after super hard rice roasting. FIG. 10 is a diagram showing a fabric containing various pigments prepared in Example 9. a is no additive added; b is Echigo miso; c is edamame; d is Hyuga Summer Tangerine; e is strawberry; f is blueberry. 10 is a view showing noodles produced in Example 9. FIG. B indicates blueberry; C indicates strawberry. It is a figure which shows the resistant starch content of the noodle produced in Example 9. A is 100% wheat flour (comparative example); B is blueberry; C is strawberry. It is a figure which shows the noodle produced in Example 10. FIG. A is flour; B is super hard rice; C is high amylose rice; and D is good-tasting rice. It is a figure which shows the bread produced in Example 11. FIG. a is tomato; b is green soybean. It is a figure which shows the physical property of the bread produced in Example 11. FIG. (A) shows a measurement result of Toughness (gw / cm ² ); (b) shows Hardness (gw / cm ² ). A shows flour 100% (comparative example); B shows tomato; C shows green soybeans. It is a figure which shows the bread crumbs produced in Example 12. A indicates commercially available bread crumbs (comparative example); B indicates “EM10”; C indicates “Hoshiyutaka”; D indicates “EM72”; E indicates “EM145”; F indicates “EM172”; G indicates “EM189”. It is a figure which shows the confectionery produced in Examples 13 and 14. The horizontal row A shows blueberries; row B shows strawberries; row C shows tomatoes; row D shows Hyuga Natsukan. Vertical row a shows powder; row b shows agar jelly; row c shows rusk. 6 is a view showing a ponsenbe produced in Example 21. FIG. A shows additive-free and raw rice flour used (comparative example); B shows strawberry; C shows tomato.

The present invention is manufactured by roasting cereal seeds and then gelatinizing, drying and pulverizing, the gelatinization degree is 90% or more, dietary fiber is 6% or more, resistant starch is 5% or more 20 The present invention provides an edible powder containing less than 1% and containing 65 mg / 100 g or more of glucose and a method for producing the same.
That is, the basic method for producing an edible powder according to the present invention comprises subjecting cereal seeds to a roasting step, a gelatinization step, a drying step and a pulverizing step. Each configuration of the present invention will be described in detail below.

<Cereal seeds>
Examples of cereal seeds as the main raw material of the present invention include rice, barley, wheat, corn and the like, which are seeds of gramineous plants. As the rice, general rice such as Koshihikari can also be used. Among them, high amylose rice such as “Hoshiyutaka”, “Koshi no Menjiman” (variety name) having a high amylose content, or “amylopectin short-chain” Super hard rice such as “EM10”, “EM72”, “EM145”, “EM172”, “EM189” (system name) is preferable. Further, hard barley having a high glass ratio among barley, hard wheat and durum wheat among wheat, and high amylose corn among corn are particularly preferable.
As cereal seeds, in addition to the above, rye, triticale, oats, millet, millet, millet, pearl barley, and buckwheat, amaranth, quinoa, etc. other than gramineous plants can be used.
The form of the cereal seed is not particularly limited, and can be used in the form of brown cereal, (part) refined product, cut product, pulverized product, germinated seed, or the like.
Moreover, the said grain seed can use only 1 type or in mixture of multiple types.

<Roasting process>
The roasting step in the present invention refers to a step of heating in a state where the moisture content of cereal seeds is 10 to 100% to make it low moisture, causing cracks in the surface layer of the seeds and denaturing starch. That is, after cereal seeds are absorbed as they are or for about 30 minutes to 20 hours, electricity, gas, steam, IH heater or the like is used as a heat source at a temperature of 100 ° C. to 350 ° C. or 150 to 2000 watts for 30 seconds to 18 seconds. Heat for hours.
In the heating, an autoclave, a steel, a microwave heating device, an extruder, a rotary roasting device, or the like may be used.
If the moisture content of the cereal seeds is less than 10% at the start of heating, starch is not gelatinized because there is almost no free water, and if it exceeds 100%, the cereal seeds are boiled and cracks do not occur on the seed surface layer. It is inappropriate.
If the heating time is less than 30 seconds, the roasting effect is insufficient, and if it exceeds 18 hours, the production efficiency is poor and the functional components are reduced, and the scorch becomes too strong.

<Gatinization process>
The gelatinization process (rice cooking process) in this invention refers to the process of gelatinizing (alpha-izing) starch by adding water to a cereal seed and heating. Specifically, rice may be cooked by the same method as that for cooking ordinary white rice and the like, and can be performed with a general rice cooker such as a clay pot, rice cooker, gas kettle, electric rice cooker, steam cooker or the like.
Here, the amount of water added to the dry weight of the cereal seeds can be 0.2 to 1.0 times. Although heating may be performed immediately after the addition of water, it is preferable to heat after immersing for 15 to 150 minutes. Heating may be performed at about 95 to 120 ° C. for about 3 minutes to 2 hours.
In the present invention, cereal seeds and vegetables such as tomatoes, pumpkins and spinach; fruits such as blueberries, oranges and nuts; beans such as soybeans and peas; marine products such as shrimps and fish; and livestock meat such as pork and beef It is possible to improve color tone, taste and physiological functionality by mixing with various auxiliary materials such as mushrooms such as sea cucumbers and shiitake mushrooms and gelatinizing (mixed gelatinization, mixed rice cooking) Become.

<Natural pigment-containing material>
The auxiliary materials in the present invention are roughly classified into natural pigment-containing materials, dietary fiber-containing materials, and taste-tasting materials.
As the natural pigment-containing material in the present invention, red tomato, watermelon, strawberry, cherry, tuna, shrimp and the like; orange orange, persimmon, persimmon, etc .; yellow Wenzhou mandarin orange, nutmican, other yellow citrus fruits, turmeric, etc .; Green spinach, peppers, green soybeans, kiwi, etc .; blue blueberries, etc .; indigo cyanobacteria; purple eggplants, edible chrysanthemums, etc .; brown natto, miso, cacao, etc .; Can be mentioned.

<Fiber-containing material>
The dietary fiber-containing material in the present invention refers to a food material that is difficult to be decomposed by human digestive enzymes, burdock, lotus root, radish, pumpkin, sweet potato, okara, kidney beans, okra, natto, hijiki, kelp, wakame, konjac, Agar, yeast, sea cucumber, shiitake mushroom, enoki mushroom and the like can be mentioned.

<Taste material>
The taste material in the present invention refers to a food material that enhances the taste and aroma such as sweetness, umami, salty taste, acidity, bitterness, sucrose, maltose, glucose, fructose, licorice, syrup, fruit juice, Mirin, strawberry, melon, etc .; amino acids with umami, guanylic acid, inosinic acid, yeast, kelp, cutlet, boiled, beef, pork, chicken, gravy, clams, shijimi, clams, green soybeans, sake, wine, etc .; salty Salt, soy sauce, miso, fish sauce, salt, etc .; sour vinegar, yogurt, tomato, lemon, orange, etc .; bitter hops, etc .; other taste cheese, milk, wakame, leeks, onions, Ginger etc. can be mentioned. These food materials can also be used to enhance the aroma.
In addition, the said auxiliary material can be used as it is or as a juice.
In the present invention, the above auxiliary materials can be used alone or in combination.

<Mixed gelatinization>
In the present invention, performing the gelatinization step by mixing the cereal seeds and the auxiliary materials is referred to as “mixed gelatinization (mixed rice cooking)”. The timing of adding the auxiliary raw material to the cereal seeds may be before the heating after the roasting process, and it does not matter before and after the hydration.
The mixing ratio of the auxiliary material to the dry weight of the cereal seeds can be 0.01 to 2 times as dry matter. At this time, the above-mentioned amount of water may be adjusted according to the water content of the auxiliary material. For example, when fruit juice is used as an auxiliary material, the amount of water added can be appropriately reduced according to the amount of fruit juice.
Although the said auxiliary material can also be used without a pretreatment, you may mix with a grain seed after performing pretreatments, such as peeling, shredding, crushing, squeezing, heating, and drying.

<Drying process>
The drying step in the present invention can be performed by a method such as natural drying, low temperature drying, heat drying, reduced pressure drying, freeze drying, etc., and is capable of crushing gelatinized (cooked rice) or mixed gelatinized (mixed rice cooked) raw materials Remove water until aging starch.
In this step, the active ingredients in the auxiliary raw materials such as taste components and functional ingredients incorporated into the cereal seeds by (mixing) gelatinization are included in the cereal seeds. In order to age the cereal starch gelatinized by cooking rice, low temperature drying or natural drying is particularly suitable.
The term “natural drying” refers to drying at room temperature of 15 to 35 ° C., preferably 20 to 25 ° C. for 1 to 72 hours, preferably while blowing with a fan or the like (ventilation drying or air drying).
Low temperature drying refers to drying at a low temperature of 1 to 15 ° C. for 1 to 72 hours, preferably while blowing with a fan or the like.
In the case of heat drying, it may be heated at a temperature of 40 to 150 ° C. for 5 seconds to 72 hours, and can be performed in the same manner as in the roasting step described above.

<Crushing process>
In the pulverization step of the present invention, the raw material cured in the drying step is pulverized by a mortar, coffee mill, ball mill, roll mill, impact pulverizer, stamp mill, airflow pulverizer, or the like. There is no restriction | limiting in particular about the shape of the edible powder after milling, and it can set suitably according to the use of a powder.
Dry milling is more preferable than wet milling from the viewpoint of retaining the active ingredient incorporated into the cereal seeds in the gelatinization (cooking) step.

<Edible powder>
The edible powder of the present invention produced by the above steps has a gelatinization degree of 90% or more, contains 6% or more of dietary fiber, 5% or more and less than 20% of resistant starch, and contains 65 mg / 100 g or more of glucose. It contains abundant functional components and taste components.
The degree of gelatinization of the powder can be measured by a β-amylase / pullulanase method (BAP method) or the like.
The dietary fiber content can be measured using a commercially available kit such as “Total Dietary Fiber Measurement Kit” manufactured by Megazyme.
The resistant starch content can be measured using a commercially available kit such as a “resistant starch measurement kit” manufactured by Megazyme.
The glucose content can be measured using a commercially available kit such as “F kit D-glucose” manufactured by Roche.

<Processed food>
Therefore, the edible powder of the present invention can be used in combination with or as an alternative to flour, rice flour, and other processed foods such as bread, noodle-like food, confectionery, and tempura flour. Foods excellent in physiological function can be produced.
The bread in the present invention is baked after adding yeast to a dough such as wheat and fermenting, and examples thereof include bread, coppe bread, confectionery bread, bagels, and donuts.
Bread using the edible powder of the present invention can be produced in the same manner as ordinary bread of 100% wheat flour, except that part or all of the main ingredient flour is replaced with the edible powder of the present invention.

The noodle-like food in the present invention is an udon, buckwheat, pasta, etc. produced by extruding a dough such as wheat or rice, or by cutting a noodle band, or after being formed into a noodle-like shape, by rapid heating with oil or microwave heating. It refers to dry instant noodles.
The noodle-like food using the edible powder of the present invention is produced in the same manner as a general noodle-like food only of wheat flour, rice flour, etc., except that part or all of the main raw material powder is replaced with the edible powder of the present invention. can do.

The confectionery in the present invention includes Western confectionery and Japanese confectionery, and examples thereof include biscuits, cookies, rusks, castellas, rice cakes, gyuhi, dumplings, ice creams, puffed snack foods, jelly, and buns.
The confectionery using the edible powder of the present invention can be produced in the same manner as a general confectionery including only wheat flour and rice flour, except that a part of the raw material is replaced with the edible powder of the present invention.

  In addition, the food of the present invention is used as a dumpling, bun husk, batter for tempura, cereal for breakfast, thickener for paste and soup, topping, sprinkle, etc. Can also be used.

  Hereinafter, although an Example is described about embodiment of this invention, this invention is not limited only to these Examples.

[Example 1] Presence / absence of roasting and roasting conditions As cereal seeds, barley seed "Mannenboshi" and super-hard rice "EM10" were refined with a Satake grind-type rice mill, and SUNSONIC electromagnetic cooking Roasted at 450 W for 4 minutes using a glassware (SIC-1400B-KO) (roasting process). Then, immerse in 1.4 times the amount of cereal seed air-dried weight (air-dried weight means water-containing weight) for 30 minutes, and use a sharp electric rice cooker (KS-HA5). Cooked rice in the same way as when cooking white rice (gelatinization process). After cooking the rice, it was air-dried for 24 hours at room temperature (22 ° C) while applying the fan wind (drying process). After curing, the mixture was coarsely pulverized with an Iwatani coffee mill (Milcer) and then pulverized with a cyclone mill manufactured by Udy (grinding step) to obtain an example of the present invention (samples C and G in FIG. 1).

  In addition, in the above, the roasting step is omitted and the sample is air-dried and crushed after cooking (A and E in FIG. 1), and the gelatinization step (rice cooking step) and the drying step are omitted and the sample is crushed after roasting (B and F in FIG. 1) were used as comparative examples.

  The powder sample thus prepared is shown in FIG. In FIG. 1, A is a sample of a comparative example in which “Mannenboshi” is air-dried and crushed after gelatinization; B is a sample of a comparative example in which “Mannenboshi” is roasted and pulverized; C is “Mannenboshi” Sample of the present invention in which gelatin was roasted and then air-dried and crushed; E was air-dried and crushed after EM10 was gelatinized; F was a comparative example in which EM10 was roasted and pulverized G represents a sample of the example of the present invention in which “EM10” was roasted and then gelatinized, air-dried and pulverized.

Compared to Comparative Examples B and F, Invention Examples C and G were suitable because they were subjected to a gelatinization (rice cooking) process and thus were easily pulverized.
In addition, as a result of measuring the resistant starch content of Samples E, F and G by “Resistant Starch Measurement Kit” manufactured by Megazyme, the invention sample G is 6.0% compared to 4.4% of the comparative example E and 4.9% of F. (All w / w) showed a high value and was suitable as a functional food material.

As a result of measuring the dietary fiber content of Samples E, F, and G by “Total Dietary Fiber Measurement Kit” manufactured by Megazyme, Example G of the present invention was 11.5% compared to 5.2% of Comparative Example E and 8.5% of Comparative Example F ( All showed a very high value of w / w) and were suitable as functional food materials.
As a result of measuring the gelatinization degree of samples E, F and G by the beta amylase pullulanase method, Comparative Example E was 87.6% and Comparative Example F was 72.5%, whereas Example G of the present invention was a roasting step Since it has undergone the gelatinization (cooking) process, it showed an extremely high value of 92.9% even after air drying.

  As a result of measuring the glucose content using “F Kit D-glucose” manufactured by Roche, Comparative Example E was 0.11 g / 100 g, Comparative Example F was 0.24 g / 100 g, and Invention Example G was 0.32 g / 100 g. there were. On the other hand, the glucose content of untreated “EM10” polished rice was 0.063 mg / 100 g. The pulverized powder after heat treatment, particularly roasting, gelatinization (rice cooking) and air-drying according to the present invention has a markedly increased glucose content and excellent taste.

[Example 2] Mixed rice and air-dried After ultra-hard rice "EM10" polished rice was roasted at 450W for 4 minutes with a SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting process), Soaked in 1.2 times the amount of water for 30 minutes and added 20% (dry weight ratio) of tomato, blueberry, natto and strawberry as auxiliary ingredients, as shown in Fig. 2 (A). Using an electric rice cooker (KS-HA5), mixed rice was cooked in the same way as during ordinary white rice cooking (gelatinization step). After cooking the rice, it was air-dried at 22 ° C for 24 hours while applying cold air with a fan (drying process). The tomatoes, blueberries, natto and strawberries were not pretreated and added as they were during cooking.

  In addition, in FIG. 2 (A), a is a tomato; b is a blueberry; c is natto; d is a state before mixed rice cooking. In FIG. 2B, a is a sample after air-drying of tomato; b is blueberry; c is natto; d is strawberry.

  After roughly pulverizing these with an Iwatani coffee mill (Milcer), the powders of the present invention obtained by pulverization with a cyclone mill manufactured by Udy were orange (tomato), purple (blueberry), brown (natto), It had a beautiful color tone of red (strawberry) and had a tomato, blueberry, natto or strawberry flavor (taste and aroma).

[Example 3] Addition of Natsumikan and Miso Super hard rice “EM10” polished rice was roasted at 450 W for 5 minutes with an SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting process), and then the air-dried weight of the rice Soaked in 1.2 times the amount of water for 30 minutes and seasoned with Hinata Natsume or Echigo miso seasoned with sesame seeds and garlic as a secondary ingredient. Mixed rice was cooked in the same way as when cooking white rice (gelatinization process). After cooking the rice, it was air-dried at 22 ° C for 24 hours while applying cold air with a fan (drying process).
The sample after air drying is shown to FIG. 3 (C) and (D). In FIG. 3, (C) shows Hinata summer oranges; (D) shows Echigo miso.

  After roughly pulverizing these with an Iwatani coffee mill (Mirser), the powder of the present invention obtained by pulverizing with a Udy cyclone mill is yellow (Hyuga Natsumikan) or brown (Echigo miso) in vivid colors. And had a summer mandarin or miso flavor (taste and aroma).

[Example 4] Super hard rice and barley Barley seeds "Mannenboshi" and super hard rice "EM10" were refined with a Satake grind-type rice mill, and SUNSONIC electromagnetic cooker (SIC-1400B-KO) ) Was roasted at 450W for 5 minutes (roasting process). Then, it was immersed in water of 1.4 times the amount of cereal seed air-dried food for 30 minutes, and cooked in the same manner as during ordinary white rice cooking with a sharp electric rice cooker (KS-HA5) (gelatinization step). In addition, in the case of samples d and h, the amount of water during cooking was 1.2 times the amount of cereal seed air-dried weight, and 0.2 times the amount of tomato juice was added for cooking. After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and then crushed with Iwatani coffee mill (Milcer), then crushed with Udy cyclone mill ( The pulverization step) was taken as an example of the present invention (samples c, d, g, h in FIG. 4).

  Also, in the above description, the roasting step is omitted and air-dried and crushed samples after cooking (a and e in FIG. 4), and the rice cooking step (gelatinization step) and the drying step are omitted and crushed after roasting ( B and f) in FIG. 4 were used as comparative examples.

  The powder sample thus produced is shown in FIG. In FIG. 4, a is a sample of a comparative example in which “EM10” is gelatinized and then air-dried and crushed; b is a sample of a comparative example in which “EM10” is crushed after roasting; Air-dried and pulverized sample of the present invention example; d is “EM10” roasted and then mixed with tomato juice, gelatinized, air-dried and pulverized sample of the present invention example; e is “Mannen-boshi” gelatinized and air-dried , Ground sample of comparative example; f is sample of comparative example in which “Mannenboshi” is roasted and then pulverized; g is in the example of the present invention in which “Mannenboshi” is roasted and then gelatinized, air-dried and ground. Sample; h represents a sample of the present invention example, in which “Mannenboshi” was roasted, mixed with tomato juice, gelatinized, air-dried and pulverized.

  Compared with Comparative Examples b and f, the inventive examples c, d, g and h have undergone a gelatinization (cooking) step, so that the gelatinization degree by the beta amylase / pullulanase method is 90% or more and is easy to grind. Met. On the other hand, samples a, b, e, and f, which are comparative examples, omit the roasting step or the gelatinization (rice cooking) step, and thus the degree of gelatinization after air drying is less than 90%. It was hard and difficult to grind and was inappropriate.

  Moreover, the result of having measured the resistant starch content of sample a, c, and d with the "resistant starch measuring kit" by Megazyme is shown in FIG.

In FIG. 5, a is a sample of a comparative example obtained by crushing “EM10” after cooking and drying; c is a sample of the present invention example obtained by gelatinizing, air-drying, and crushing “EM10”; d is a roasted “EM10” The sample of the example of the present invention mixed with tomato juice after roasting, gelatinized, air-dried and pulverized is shown.
Compared to 4.37% of Comparative Example a, Invention Examples c and d showed high values of 5.95% and 5.85% (all w / w), and were suitable as functional food materials (FIG. 5).

[Example 5] Dietary fiber and resistant starch content by mixing with various auxiliary materials Roasted, cooked rice (gelatinized), air-dried and crushed powder of ultra-hard rice "EM10" produced in Example 1 (G in Fig. 1) ); Natto-containing ultra-hard rice powder prepared in Example 2 (C in FIG. 2); Hyuga Natsukan-containing ultra-hard rice powder prepared in Example 3 (C in FIG. 3); Echigo miso prepared in Example 3 Super hard rice "EM10" prepared in the same manner as in Example 1 except that it was added with super hard rice powder (seasoned with sesame seeds and garlic) (D in Fig. 3); and roasting conditions were 450 W for 2 minutes. FIG. 6 shows the results of measuring the total dietary fiber content using the “total dietary fiber measurement kit” manufactured by Megazyme using five types of roasting, cooking rice (gelatinization), air drying, and pulverized powder as samples.

  In Fig. 6, A is roasted, gelatinized, air-dried and ground ultra-hard rice powder for 2 minutes; B is roasted, gelatinized, air-dried and ground ultra-hard rice powder for 4 minutes; C is Echigo miso (seasoned with sesame and garlic) D) indicates natto-containing ultra-hard rice powder; E indicates Hyuga Natsume-containing ultra-hard rice powder.

  As shown in FIG. 6, the various powder samples of the examples of the present invention have A of 10.22%, B of 11.54%, C of 24.32%, D of 25.60%, and E of 13.00% (all w / w). It showed a very high total dietary fiber content and was suitable as a functional food material (FIG. 6).

  Tomato, strawberry, Echigo miso (seasoned with sesame and garlic), Hinata summer mandarin, blueberry or natto and roasted “EM10” milled rice prepared in Example 2 and Example 3, mixed with rice, air-dried and pulverized The resistant starch content in the powder sample was measured with a “resistant starch measurement kit” manufactured by Megazyme.

  The results are shown in FIG. In FIG. 7, A is the tomato-containing super hard rice powder prepared in Example 2, B is the strawberry-containing super hard rice powder prepared in Example 2, and C is the Echigo miso prepared in Example 3 (seasoned with sesame and garlic). D) Ultra-hard rice powder containing Hyuga summer mandarin orange prepared in Example 3; E: Super-hard rice powder containing blueberry prepared in Example 2; F: Natto prepared in Example 2 Contains ultra-hard rice powder.

  As shown in FIG. 7, the various powder samples of the above-mentioned examples of the present invention have A of 6.14%, B of 6.47%, C of 9.48%, D of 6.71%, E of 6.85% or F of 6.50% (all w / w) and resistant starch, and it was considered promising in terms of physiological function in addition to appearance and taste.

[Example 6] Tomato and Strawberry Super hard rice “EM72” and good-tasting rice “Koshihikari” were refined with a Satake-made grinding-type rice mill and 450 W with a SUNSONIC electromagnetic cooker (SIC-1400B-KO). Roasted for 5 minutes (roasting process). After that, in the case of ultra-hard rice, immerse it in water equal to the air-dried weight of rice and twice the amount of tomato juice for 30 minutes, and then use a sharp electric rice cooker (KS-HA5) as in ordinary white rice cooking The rice was cooked (gelatinization process). In the case of Koshihikari, the rice is soaked in water equivalent to the air-dried weight of rice and twice the amount of strawberry juice for 30 minutes, and then cooked with a sharp electric rice cooker (KS-HA5) in the same way as when cooking regular white rice. (Gelatinization process). After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and coarsely crushed with Iwatani coffee mill (Milcer), then crushed with Udy cyclone mill ( Crushing step).

FIG. 8 shows the air-dried product and powder thus produced.
In FIG. 8, A is a sample obtained by mixing “EM72” with tomato juice after roasting and gelatinizing and air drying; B is a pulverized product of A; C is roasting “Koshihikari” after mixing with strawberry juice and gelatinizing and air drying D shows the pulverized product of C.
Samples A and B had a tomato-derived orange color, samples C and D had a strawberry-derived light red color, samples A and B had a tomato taste and scent, and samples C and D had a strawberry taste and scent.

[Example 7] Example of addition to rusks When the strawberry or tomato-containing powder sample prepared in Example 6 was sprinkled on the rusks, as shown in Fig. 9, the comparative example rusks (samples F and H) without addition of powder were used. In comparison, the powder-added rusks (Samples E and G) of the inventive examples each exhibited a bright pale red or orange color tone.
In FIG. 9, E is a rusk containing the strawberry-containing “Koshihikari” powder prepared in Example 6 (invention example); F is a powder-free rusk (comparative example); G is a tomato containing product prepared in Example 6 Rusk to which “EM72” powder was added (Example of the present invention); H represents a rusk to which no powder was added (Comparative Example).

[Example 8] Examination of production method of drying and pulverizing after roasting and cooking rice After ultra-hard rice "EM10" polished rice was roasted at 450W for 4 minutes with SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting) Roasting step), dipped in 1.2 times the amount of rice air-dried food, and cooked in the same manner as when cooking ordinary white rice (gelatinization step). After cooking the rice, it was air-dried at 22 ° C for 24 hours while applying cold air with a fan (drying process). The air-dried sample was roughly crushed with an Iwatani coffee mill (Milcer) and then pulverized with a cyclone mill manufactured by Udy to prepare a powder (Sample C, Example of the Invention).

In addition, for simplification of the process, except that the roasting process before cooking rice is omitted, the powder is dried after cooking in the same manner as described above, and pulverized with a Iwatani coffee mill and a Udy cyclone mill (sample B, comparative example) ) Was produced.
Further, for comparison, the same super-hard rice was pulverized without cooking or roasting to produce a powder (sample A, comparative example).

FIG. 10 shows the results of measuring the dietary fiber content in these three types of powder samples using a “total dietary fiber measurement kit” (Prosky method) manufactured by Megazyme.
As shown in FIG. 10, the dietary fiber contents of Sample A, Sample B, and Sample C were 5.2%, 8.5%, and 11.2% (all w / w), respectively. From this result, it was found that the dietary fiber content can be most effectively increased only by the basic process of the present invention in which rice is cooked (gelatinized) after roasting and pulverized after drying.

[Example 9] Fabrication of dough and noodles using ultra-hard rice 50 g of ultra-hard rice “EM10” polished rice was roasted at 170 ° C. for 5 minutes using a SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting step). 100 g of raw strawberries and 60 g of pure water were added to 50 g of this roasted rice, and after 1 hour of immersion, the rice was cooked in the same way as when cooking ordinary white rice with a sharp electric rice cooker (KS-HA5) (gelatinization process) . After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and coarsely crushed with Iwatani coffee mill (Milcer), then crushed with Udy cyclone mill ( Crushing step).
Similarly, 50g of the above roasted rice is added to 50g of raw blueberries and 60g of pure water, soaked for 1 hour, and then cooked with a sharp electric rice cooker (KS-HA5). Blueberry-containing powder was produced in the process.

  50 g of the sample powder of the present invention thus prepared was mixed with 50 g of commercial strong powder (Nisshin Flour “Camelia”) and 0.5 g of salt, added with 40 g of pure water, and “Udon” from Panasonic home bakery (SD-BM151) After mixing in “pasta mode” for 30 minutes, it was placed in a plastic bag, placed in a household refrigerator and allowed to stand at 8 ° C. overnight. The next day, using an imperia pasta maker, rolling was repeated 5 times at a thickness of 3 mm to prepare a sheet, and then a 2.2 mm wide noodle was prepared using a cutting blade (samples B and C).

The noodles were distorted in 5 L of hot water containing 2 g of salt for 2 minutes, cooled with water at 20 ° C. for 1 minute, and then subjected to a sensory test.
As a result of the sensory test by six tasters, the samples B and C of the present invention example are comparable in texture to the noodles of the comparative example (sample A, commercially available raw udon) prepared only with medium strength flour. However, it was evaluated as a high-quality noodle with a very strong strawberry or blueberry flavor (taste / fragrance). Regarding the appearance, blueberry (sample B) had a light purple elegant color tone, and strawberry (sample C) had an excellent light red color tone.

A photograph of the dough containing the strawberries and blueberries of the example of the present invention is shown in FIG. 11, a photograph of the noodles is shown in FIG. 12, and the results of the sensory test are shown in Table 1.
In FIG. 11, “a” is a dough with no auxiliary material added using super-hard rice “EM10” produced in Example 10 below; and “b” is produced in the same manner as described above using the Echigo miso-containing powder produced in Example 3. Dough; c is a dough containing edamame bread produced in Example 11 below; d is a dough produced in the same manner as described above using the Hyuga summer tangerine-containing powder produced in Example 3; e is a strawberry-containing dough of this example F represents the blueberry-containing dough of this example.
In FIG. 12, B shows noodles using 50% blueberry-containing super-hard rice powder (invention example); C shows noodles using 50% strawberry-containing super-hard rice powder (invention example).

表１中、数値は６名の評価者が不良から良まで１〜５点で評価した点数の平均値を示す。

In Table 1, the numerical value shows the average value of the scores evaluated by 1 to 5 points from 6 poor to good.

In addition, the resistant starch content (w / w%) of these noodles was measured with a “resistant starch measurement kit” manufactured by Megazyme.
The results are shown in FIG. In FIG. 13, A is 100% wheat flour commercially available (comparative example); B is noodles using 50% blueberry-containing ultra-hard rice powder (example of the present invention); C is 50% strawberry-containing ultra-hard rice powder Noodles (invention example).
From FIG. 13, it can be seen that the resistant starch of the noodle of the present invention example is much more than the commercial product of the comparative example.

[Example 10] Noodles with various cereals Using commercially available medium strength flour, ultra-hard rice "EM10" polished rice, high amylose rice "Hoshiyutaka" polished rice, or general good-tasting rice "Koshihikari" polished rice, After roasting at ℃ for 5 minutes (roasting process), after cooking rice in the same way as normal white rice cooking (gelatinization process), it was dried at 22 ℃ for 24 hours by applying cold air (drying process) ). Further, the above roasting, cooking rice, and low temperature aging treatment were repeated, coarsely pulverized with an Iwatani coffee mill (Milcer), and then pulverized with a cyclone mill manufactured by Udy (pulverization step) to obtain the present powder.
Further, the cereal raw material was roasted at 170 ° C. for 5 minutes and crushed in the same manner as described above to obtain a roasted powder.

  30g of the present invention powder and 70g of roasted powder are mixed with 0.5g of salt, 40g of pure water is added, and after mixing for 30 minutes in the "Udon pasta mode" of Panasonic home bakery (SD-BM151), plastic bags And placed in a household refrigerator and allowed to stand overnight at 8 ° C. The next day, using an imperia pasta maker, rolling was repeated 5 times at a thickness of 3 mm to prepare a sheet, and then a 2.2 mm width noodle was prepared using a cutting blade.

Fig. 14 shows a photograph of the noodles after the noodles were distorted in 5 L of hot water containing 2 g of salt for 2 minutes and cooled with water at 20 ° C for 1 minute.
In FIG. 14, A is a noodle produced using 30% wheat flour of the present invention and 70% roasted wheat powder; B is 30% ultra hard rice powder of the present invention and 70% roasted ultra hard rice powder. N is manufactured using 30% high amylose rice powder and 70% roasted high amylose rice powder of the present invention; D is 30% good taste rice powder of the present invention and 70% roasted good rice powder. Noodles manufactured using%.
Sample A has a slightly harder texture than normal commercial udon, Sample B has a hard and firm texture, Sample C has a firm and resilient texture, and Sample D is extremely soft and shiny. It became a certain noodle.

  The roasting, rice cooking, low temperature aging, and pulverized cereal powders used in the production of these noodles all have a gelatinization degree of 90% or more, dietary fiber of 6% (w / w) or more, and resistant starch of 5%. It contains less than 20% (w / w) and contains 65 mg / 100 g or more of glucose, which is suitable as a material for making noodles by blending with roasted cereal powder.

Example 11 Bread 50 g of ultra-hard rice “EM72” polished rice and 25 g of good quality rice “Koshihikari” polished rice were roasted at 170 ° C. for 5 minutes using a SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting process). After adding 90g of fresh frozen tomatoes cut to 1/4 to 90g of this roasted rice and 90g of pure water and immersing for 1 hour, using a sharp electric rice cooker (KS-HA5) Cooked rice in the same way (gelatinization step). After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and coarsely crushed with Iwatani coffee mill (Milcer), then crushed with Udy Cyclone Mill (Crushing process).

Mix 75g of this powder and 175g of commercial strong powder (Nisshin Flour Mills "Camelia"), add 175g of pure water, 0.5g of salt, 4g of skim milk, 6g of unsalted butter, 8g of sugar, 1.2g of bread yeast, and made by Panasonic Bread was prepared using a home-made bread machine (SD-BH101).
Similarly, except that 50g of super hard rice `` EM72 '' and 25g of good quality rice `` Koshihikari '' were used as raw rice, and 30g of raw green soybeans and 120g of pure water were used instead of 90g of tomato and 90g of pure water. Edamame-containing bread was prepared by the same process as for tomato-containing bread.
Photographs of these breads are shown in FIG. In FIG. 15, a indicates tomato-containing bread; b indicates green soybean-containing bread.

The specific volume of these breads was measured by a plant seed replacement method using millet seeds. Further, the hardness and toughness were measured by a multiple bite method using a tensipressor (FIG. 16). As a result, the specific volume of the tomato-containing bread was 4.3, the toughness was 345 gw / cm ² , and the hardness was 2.2 kgw / cm ² . Moreover, the specific volume of the edamame-containing bread was 4.4, the toughness was 138 gw / cm ² , and the hardness was 0.8 kgw / cm ² , and the bread was extremely soft and textured.

FIG. 16 shows measurement results of hardness and toughness by the multi-byte method using a tensipressor. In FIG. 16, (a) shows the measurement result of Toughness (gw / cm ² ); (b) shows the measurement result of Hardness (gw / cm ² ). In addition, A is a bread prepared using only commercially available strong flour (“Camelia” manufactured by Nisshin Flour Milling) (comparative example); B is a tomato-containing bread (present invention example); and C is a green soybean-containing bread (present invention example). Show.

  These two kinds of prototype breads were tasted by six testers and subjected to a sensory test using commercially available breads as controls. As a result, these breads were softer than commercially available breads in physical properties, and the appearance and taste were evaluated to be superior to those of commercially available breads (Table 2).

[Example 12] Rusk and bread crumbs In the same manner as in Example 11, not only "EM72" but also super hard rice "EM10", "EM145", "EM172", "EM189", high amylose rice "Hoshiyutaka" Use the powder containing tomato or edamame obtained by mixing with good-tasting rice “Koshihikari” at a weight ratio of 2: 1, roasting, mixing rice with tomato or edamame (gelatinization), and grinding. Thus, the bread of the present invention was produced.

  The rusk of the present invention prepared by drying this bread for 3 hours at 80 ° C with hot air has a moisture content of 3.2%, and has a crisp texture and a good tomato or green soybean flavor (taste / fragrance) and appearance (orange) And light green). Even after the rusk was left at room temperature for 1 month, the microorganisms did not propagate and the crispy texture was maintained.

Moreover, the rusks produced as described above were coarsely crushed by a coffee mill (Mirther) made by Iwatani to obtain bread crumbs of the present invention (FIG. 17).
In FIG. 17, A is a commercially available bread crumb; B is a bread crumb of the present invention containing tomato using “EM10” and “Koshihikari”; C is a bread crumb of the present invention containing tomato using “Hoshi Yutaka” and “Koshihikari”; Bread crumbs of the present invention containing tomato using “EM72” and “Koshihikari”; E crumbs of the present invention using “EM145” and “Koshihikari” containing edamame; F including edamame using “EM172” and “Koshihikari” The bread crumbs of the present invention; G represents the bread crumbs of the present invention containing edamame using "EM189" and "Koshihikari".

  These bread crumbs had a tomato or green soybean flavor and were suitable for cooking. In particular, the tonkatsu obtained by wrapping pork with wheat flour flour batter and 180 ° C canola oil has a tomato or green soybean flavor, and the oil absorption measured by Soxhlet extraction method using diethyl ether, 9.6% (EM10), 24.1% (Hoshiyutaka), 14.5% (EM72), 10.1% (EM145), 11.5% (EM172), 19.4% (EM189) compared to 38.7% of tonkatsu using commercially available bread crumbs It was markedly low.

[Example 13] Agar jelly confectionery Incorporated with blueberries, strawberries, tomatoes and Hinata Natsumikan produced in Examples 2 and 3, 6g of the present invention powder 4g of granulated sugar, 1g of powdered agar and 150g of pure water 4 Various liquids were prepared, boiled for 2 minutes using a gas stove, and then heated for 3 minutes on low heat. These agar solutions were put in a mold, cooled, and then put in a refrigerator to harden to obtain agar jelly (FIG. 18).

The photograph of the powder used for manufacture of these jelly is shown in the vertical a column of FIG. 18, and the photograph of the completed jelly is shown in the vertical b column of FIG.
In FIG. 18, the horizontal row A represents a super hard rice powder containing blueberries; the row B represents a super hard rice powder containing strawberries; the row C represents a super hard rice powder containing tomatoes; and row D represents an ultra hard rice powder containing summer honey tangerine. .
Each of these jelly has a light purple (blueberry), pink (strawberry), orange (tomato), and ivory (summer tangerine) tones. Blueberries, strawberries, tomatoes and summer tangerine have a strong flavor (flavor and flavor). ).

[Example 14] Topping of rusk When the present invention powder containing blueberries, strawberries, tomatoes and Hinata Natsumikan prepared in Examples 2 and 3 was sprinkled on buttered rusks, as shown in FIG. 18c. It showed strong coloring.
Photographs of rusks to which these powders are added are shown in column c of FIG. In FIG. 18, the horizontal row A shows blueberry-containing “EM10” powder; row B shows strawberry-containing “EM10” powder; row C shows tomato-containing “EM10” powder; row D shows Hinata Natsumikan-containing “EM10” powder. .

[Example 15] Ice cream 500 g of milk, 60 g of fresh cream, 25 g of butter and 100 g of 3 types of super hard rice roasted rice flour containing blueberries, strawberries and Hyuga summer tangerine prepared in Examples 2 and 3 In addition, three types of milk liquids were prepared and boiled until just before boiling. Put 6 yolks and 100g sugar in a bowl and mix well with a whisk. The foamed egg yolk liquid was added little by little to the milk liquid just before boiling, and it was put on a medium heat. After mixing with wooden coconut until it thickened, it was backed with gauze, poured into a metal vat, put into a freezer and allowed to cool and solidify. The cooled and solidified product was stirred while being crushed with a whisk, and this operation was repeated a few times to make a fine ice cream.
Each of these three types of ice cream added a color tone and flavor (taste / fragrance) of the blueberries, strawberries, and Hinata Natsume of the present invention, and exhibited a unique taste.

[Example 16] Dumplings with miso dumplings 50 g of super hard rice powder with Echigo miso of Example of the present invention prepared in Example 3 was added to 50 g of commercially available strong flour, and 45 g of pure water and 1 g of salt were further added to knead 80 times. It was. After putting it in the refrigerator and leaving it for 1 hour, it was extended using a stick. This dough was wrapped in dumpling ingredients and baked in a frying pan. As a result, the outside became a unique dumpling with miso taste.

[Example 17] Calorie-enhanced lactic acid fermented food 30 g of edamame-containing ultra-hard rice roasted rice powder prepared in Example 11 or 30 g of tomato-containing ultra-hard rice roasted rice powder prepared in Example 2 was added to 100 g of commercially available yogurt. And 100 g of foamed egg white was added, poured into a 5 cm diameter and 3 cm deep mold, and lyophilized using a freeze dryer (FD-1000e) manufactured by Ira. The dried food product was suitable for a breakfast cereal food product that had a crispy texture, was simple and delicious, and provided a feeling of fullness.

[Example 18] Batter for tempura 300 g of pure water and 1 egg were added to 200 g of the super hard rice “EM10” roasted rice aging powder produced in Example 1, and the mixture was agitated to prepare a shrimp tempura garment. As a comparative control, 240 g of pure water and 1 egg were added to 200 g of commercially available flour and glutinous rice powder, respectively. Using an automatic fryer (Zojirushi household electric fryer EFK-A10 type), it was oiled with canola oil at 180 ° C for 5 minutes.

  As a result of measuring the oil absorption amount of the garment by the Soxhlet extraction method using diethyl ether, the low-power flour of the comparative control was 42% and the glutinous rice flour was 45%, whereas the roasted rice cooked aging powder tempura powder of the present invention example ( In the case of EM10), the oil absorption rate was 18%, and the texture of tempura was extremely excellent as crispy.

[Example 19] Instant noodles The ultra-hard rice “EM10” prepared in Example 1 30 g of roasted rice aging powder was mixed with 45 g of pure water, kneaded and steamed for 10 minutes on medium heat. 70g of cooked rice aging powder was added and further kneaded, placed in a plastic bag, placed in a household refrigerator and allowed to stand overnight at 8 ° C. The next day, using an imperia pasta maker, rolling was repeated 3 times with a thickness of 3 mm to prepare a sheet, and then a cutting blade was used to prepare a noodle having a width of 2.2 mm. The noodles were squeezed with canola oil at 180 ° C. for 5 minutes using an automatic fryer (Zojirushi household electric fryer EFK-A10 type) to produce instant noodles.
Moreover, instant noodles were produced in the same process using the roasted rice aging powder of the example of the present invention produced using the high amylose rice “Hoshiyutaka” by the same production method as in Example 1.

  The instant noodles of these examples of the present invention have a low oil absorption rate when dipping oil compared to the instant noodles of comparative examples prepared only with commercially available medium flour, and the color tone of the noodles when reconstituted with hot water is excellent. The texture was very good.

[Example 20] High amylose corn Roasted, cooked rice (gelatinized), air-dried, pulverized in the same manner as in Example 1 except that commercially available high amylose corn (amylose content: 70%) was used as a raw material and it was not refined. Thus, a powder sample A was obtained. An equal amount of this powder sample and Koshihikari polished rice powder sample B prepared by pulverizing Koshihikari polished rice were mixed to obtain mixed powder sample C.

This mixed powder sample C had a resistant starch content of 24.3% according to "Resistant Starch Measurement Kit" manufactured by Megazyme.
Using this mixed powder sample C as a raw material, noodles were prepared by mixing with an equal amount of strong powder in the same manner as in Example 9, and because the resistant starch content was too high, the dough was easily cut and the noodle-making properties were poor. Since the texture of the noodles after boiled was too hard, it was inappropriate.

On the other hand, the resistant starch content of mixed powder sample D in which powder sample A and Koshihikari polished rice powder sample B were blended at a ratio of 3: 7 was 15.8%.
Using this mixed powder sample D, noodles produced under the same conditions as in Example 9 had good noodle making workability and good texture of boiled noodles, and were suitable for noodle making.

[Example 21] Ponsenbei Added to each 6 g of tomato or strawberry-containing super hard rice "EM10" powder prepared in Example 2, 0.1 g of salt was added, and using a Ponsenbei machine manufactured by Tachibana Machinery Co., Ltd. Ponsenbei of the present invention was produced by expanding using a propane gas stove.
Each of these ponsenbe became characteristic ponsenbe with a tomato or strawberry flavor (taste / fragrance).
Also, 6 g of raw “EM10” polished rice powder that had not undergone processing such as roasting, cooking, or drying was used as a control, and a rice cracker was prepared in the same manner as described above.

The above ponsenbei is shown in FIG.
In FIG. 19, A is a raw EM10 powder-free ponsenbei with no additional ingredients (comparative example); B is a strawberry-containing EM10 powder (invention example); C is tomato-containing Ponsenbei (example of the present invention) using “EM10” powder is shown.

[Example 22] Roasting and gelatinization viscosity characteristics After roasting polished rice of ultra-hard rice "EM10" at 450W for 4 minutes (roasting process), rice is cooked in the same manner as during ordinary white rice cooking (gelatinization process), Furthermore, it is roasted at 450W for 4 minutes, dried and aged (drying process), coarsely crushed with Iwatani coffee mill (Milcer), and then pulverized (pulverized process) with a cyclone mill manufactured by Udy. Sample powder (roasted after EM10 polished rice) was obtained.
In addition, the germinated brown rice obtained by immersing the brown rice of “EM10” in warm water at 37 ° C. for 18 hours is roasted, gelatinized, roasted (dried), and pulverized in the same manner as described above, thereby giving an example of the present invention. Sample powder (EM10 germinated brown rice after roasting) was obtained.

  In addition to the above two types of powder samples, EM10 milled rice (EM10 milled rice), the germinated brown rice (EM10 germinated brown rice) and brown rice (EM10 brown rice) in the same manner as above, Iwatani coffee mill and Udy cyclone The gelatinization viscosity characteristics of a total of five samples of the comparative example samples pulverized by a mill were examined using a rapid visco analyzer.

Measurement of gelatinization viscosity characteristics with a Rapid Visco Analyzer is performed by adding 3 g of rice flour (dry weight) and 25 ml of water to an aluminum cup for measurement, raising the temperature while stirring, holding the temperature for a certain period of time, and then maintaining the temperature. This is performed by giving a temperature change of lowering the viscosity and measuring the viscosity change during that time.
Measurement conditions for this time start at 50 ° C, increase to 93 ° C over 4 minutes, hold at 93 ° C for 7 minutes, decrease to 50 ° C over 4 minutes, hold at 50 ° C for 3 minutes and finish did.
It is gelatinized by the temperature rise, the viscosity of the rice flour increases, and decreases after the viscosity reaches the maximum (maximum viscosity) (minimum viscosity). When the temperature subsequently decreases, the viscosity increases again, and the final viscosity is the final viscosity.

Table 3 shows the measurement results of the gelatinization viscosity characteristics.
As shown in Table 3, in the present invention example, compared with the gelatinization characteristics of polished rice, brown rice, germinated brown rice not subjected to the processing of the present invention, by performing roasting and cooking processing (gelatinization), It was revealed that the maximum viscosity (Peak Viscosity) and the final viscosity (Final Viscosity) were remarkably decreased, and the gelatinization of the starch of the sample progressed and the aging was suppressed.

表３中、Peak 1は最高粘度（Peak Viscosity）、Trough 1は最低粘度であり、Final Viscは最終粘度（Final Viscosity）、を示す。

In Table 3, Peak 1 is the highest viscosity (Peak Viscosity), Trough 1 is the lowest viscosity, and Final Visc is the final viscosity (Final Viscosity).

[Example 23] Batter for ordinary rice tempura To 300 g of roasted rice “Koshihikari” roasted rice aging powder prepared in the same manner as in Example 1, 300 g of pure water and one egg were added and stirred to prepare a shrimp tempura garment. As a comparative control, 240 g of pure water and 1 egg were added to 200 g of commercially available flour and glutinous rice powder, respectively. Using an automatic fryer (Zojirushi household electric fryer EFK-A10 type), it was oiled with canola oil at 180 ° C for 5 minutes.

  As a result of measuring the oil absorption of the garment by the Soxhlet extraction method using diethyl ether, it was 42% for the comparative weak flour and 45% for the glutinous rice flour, whereas the roasted rice aging powder of the present invention example (Koshihikari) In the case of, the oil absorption rate was very low at 23%, and the texture of tempura was very excellent as crispy.

[Example 24] Instant noodles of plain rice Noodle rice “Koshihikari” prepared in the same manner as in Example 1 was mixed with 30 g of roasted rice aging powder, kneaded with 45 g of pure water, and steamed for 10 minutes on medium heat. 70 g of the above roasted rice aging powder was added and further kneaded, placed in a plastic bag, placed in a household refrigerator and allowed to stand at 8 ° C. overnight. The next day, using an imperia pasta maker, rolling was repeated 3 times with a thickness of 3 mm to prepare a sheet, and then a cutting blade was used to prepare a noodle having a width of 2.2 mm. The noodles were squeezed with canola oil at 180 ° C. for 5 minutes using an automatic fryer (Zojirushi household electric fryer EFK-A10 type) to produce instant noodles.

  Instant noodles using the roasted cooked rice aging powder (Koshihikari) of the present invention example, when compared with the instant noodles of comparative examples prepared only with commercially available medium-powder flour, the oil absorption rate at the time of oiling is low, The noodles were excellent in color tone and had a very good texture.

In processed foods such as bread, noodles, and confectionery, deliciousness based on physical properties and taste is important, but in addition to deliciousness, consumers also have appearance characteristics such as color tone, obesity prevention, diabetes prevention Physiological functionality such as is also required.
In the past, when processing rice, barley, etc. that have been eaten as rice or barley rice into powdered processed foods, processing technology is required to increase the value of taste, physiological functionality, appearance, etc. The inventive technology makes it possible to produce powders that are excellent in appearance, deliciousness, and physiological functions, and bread, noodles, confectionery, etc. using the powders as raw materials. Therefore, the inventive technology is widely used in the food industry. It is expected that.

Claims (4)

  A method for producing an edible powder, comprising: roasting a high-amylose rice and / or ultra-hard rice refined rice, cooking rice, drying and crushing.   After roasting high-amylose rice and / or ultra-hard rice refined product, mixed with one or more food materials selected from the group consisting of natural pigment-containing materials, dietary fiber-containing materials, and taste-tasting materials A method for producing an edible powder comprising cooking rice, drying and pulverizing. An edible powder is produced by the method according to claim 1 or 2, and the edible powder is used. The method for producing a processed food according to claim 3 , wherein the processed food is bread, noodle-like food, confectionery or tempura.

Images