JP6128515B2 - Processed food made from powdered rice soaked in miso aqueous solution - Google Patents

Description

  The present invention relates to a processed food made from powdered rice soaked in a miso aqueous solution, particularly a barley miso aqueous solution, specifically, cooked rice, rice flour bread, rice flour bagel, rice flour noodles, rice confectionery, and Western confectionery containing rice flour.

  Rice is based on starch, is a calorie source for half of the world's population, and is a staple food in Japan.

  Soybeans are called “field meat” and contain a lot of high-quality protein.

  For a long time, the combination of rice and soy foods has been regarded as an excellent combination of deliciousness and nutrition.

  Miso, which is a fermented soybean food, has low cholesterol, intestinal regulation, antioxidant properties, blood pressure lowering, prevention of radiation damage (for example, see Non-Patent Document 1), melanoidin-induced cholesterol reduction and diabetes prevention, soy protein degradation Antioxidants by peptides, hypertension suppression by inhibition of angiotensin converting enzyme, and antioxidation by daidzein, genistein and its hydroxides as isoflavone aglycones (for example, see Non-Patent Document 2) have been reported.

  The present inventors conducted research on the development of ultra-hard rice with less branching of starch amylopectin, a technique of softening and using ultra-hard rice, which is not suitable for cooked rice because it is hard and less sticky, as germinated brown rice (See, for example, Patent Documents 1 and 2).

  However, preparation of germinated brown rice is time-consuming and expensive, and there is a problem of odor and microbial growth peculiar to germinated brown rice, so that a simpler processing method is required.

  Since miso contains a proteolytic enzyme, a study has been reported in which rice allergen protein is decomposed and removed by immersing rice in rice miso or bean miso (see, for example, Non-Patent Document 3).

  However, unlike wheat seeds, the rice grains are crystalline and hard and difficult to grind, and even when ordinary crystalline rice (Koshihikari sized) is immersed in the aqueous solution of rice miso or bean miso for 60 minutes to 2 hours, Although a part of the protein is decomposed, the main ingredient of rice is starch (the starch content of polished rice is about 74%) and not protein (the content of protein is about 6%) (for example, see Non-Patent Document 4) The softening effect of the cooked rice grains was insufficient.

JP 2010-263793 A JP 2011-024472 A

Toshiro Hashimoto, Science of Food Functionality, pp617-618, 2008 Hideo Esaki, Biotechnology, 81, pp531-533, 2003 Izumi H. et al., Decrease in rice allergenic proteins of polished rice grains by incubating with a miso solution., Biosci. Biotechnol. Biochem., 64 (10), 2250-2253, 2000. Ministry of Education, Culture, Sports, Science and Technology, Japanese Food Standard Ingredients Table 2010, p.42, 2010

  That is, when using rice and miso, which is a fermented soybean food, a condition that the rice is sufficiently softened to improve the processability is required.

  Therefore, as a result of intensive studies for the combined use of rice and miso, the present inventors have found that powdery rice, such as ultra-hard rice, milk white grains, dead rice, glutinous rice, etc. In order to make rice starch and protein fully decomposed and softened by miso, especially wheat miso enzyme, for 1 hour or more, the bread and noodles As a result, the present inventors have found that the suitability for processing is remarkably improved.

That is, the present invention according to claim 1 is a method for producing functional rice flour characterized in that ultra-hard rice, which is a powdery material, is immersed in a miso aqueous solution to be softened and then pulverized.
The present invention according to claim 2 is a method for producing functional rice flour characterized in that ultra-hard rice, which is a powdery material, is dipped in a wheat miso aqueous solution and softened and then pulverized.
The present invention according to claim 3 is characterized in that milky white rice, belly white rice, back white rice, heart white rice, immature rice, or dead rice, which is a powdery material, is soaked in a miso aqueous solution and softened and then pulverized. This is a method for producing functional rice flour .
The present invention according to claim 4 is a rice flour produced by pulverizing ultra-hard rice, which is powdery, by immersing it in a wheat miso aqueous solution and then pulverizing it, or milky rice, belly white rice, and back white rice that are powdery. It is a method for producing a functional rice flour-containing bread characterized by containing rice flour produced by pulverizing heart white rice, immature rice, or dead rice in a wheat miso aqueous solution.
The present invention according to claim 5 is a rice powder produced by pulverizing ultra-hard rice, which is powdery, by immersing it in a wheat miso aqueous solution and then pulverizing it, or milky rice, belly white rice, and back white rice that are powdery. A method for producing functional rice flour-containing noodles , comprising 5% or more of rice flour produced by pulverizing heart white rice, immature rice, or dead rice by soaking in a miso aqueous solution .
The present invention according to claim 6 is a rice powder produced by pulverizing ultra-hard rice, which is powdered, by immersing it in a wheat miso aqueous solution and then pulverizing it, or milky white, belly white rice, and back white rice, which are powdery. In addition, 5% or more of rice flour prepared by immersing heart white rice, immature rice, or dead rice in a wheat miso aqueous solution and then softening it, is a method for producing a functional confectionery.
The present invention according to claim 7 is a method for producing functional cooked rice, characterized in that rice is cooked after the super hard rice, which is a powdery material, is soaked in a wheat miso aqueous solution and softened.
The present invention according to claim 8 is a method for producing rice bran, rice bran , or glutinous rice confectionery characterized in that glutinous rice, which is in powder form, is immersed in a wheat miso aqueous solution and then softened.

  As an effect of the present invention, it is extremely hard, so it is softened by immersing super hard rice unsuitable for rice use in miso, especially wheat miso, and at the same time enabling use of super hard rice for cooked rice, It is possible to improve the processability to noodles.

  As the second effect of the present invention, glutinous rice, powdery rice, milk white rice, belly white rice, back white rice, heart white rice, etc., which are unsuitable as glutinous rice or damaged rice for normal rice, are used as raw materials. By soaking in miso, it is possible to improve the suitability for use in rice flour bread, rice flour noodles, rice crackers, and the like.

  As a third effect of the present invention, melanoidin contained in miso, particularly wheat miso, soy proteolytic peptide, angiotensin converting enzyme inhibitor, isoflavone aglycone such as daidzein and genistein are strengthened in powdery rice and have antioxidant properties. In addition, functionalities such as lowering cholesterol and preventing hypertension can be mentioned.

It is a photograph image figure which shows the example of powdery rice. It is a graph which shows alpha amylase activity of various miso. It is a graph which shows the physical property of the cooked rice by barley miso. It is a graph which shows the difference in miso aqueous solution density | concentration and immersion time, and cooked rice physical property. It is a graph which shows the glucose content of various cooked rice. It is a graph which shows the glutamic acid content of various cooked rice. It is a photograph image figure which shows a barley miso immersion and water-milled polished rice flour. It is a graph which shows the gelatinization characteristic value (rice flour viscosity falls by amylase decomposition | disassembly during miso soaking) of wheat miso soaking and water-milled polished rice flour. It is a photograph image figure which shows SDS-PAGE (a part of rice protein is decomposed | disassembled by the protease of wheat miso) of wheat miso immersion, water-milled polished rice flour, and cooked rice. It is a graph which shows the component analysis (a protein, a dietary fiber, an isoflavone, etc. increase) of wheat miso immersion and water-milled polished rice flour. It is a graph which shows the indigestible starch content by the barley miso soaking in each varieties (the hard hard rice has a lot of indigestible starch remaining and can be expected to have functionality even after soaking in the barley miso). It is a graph which shows the increase in the polyphenol content by barley miso immersion (the polyphenol of cooked rice and rice flour bread increases by barley miso immersion). It is a graph which shows the change of DPPH radical scavenging activity by barley miso soaking (antioxidant property increases by barley miso soaking). FIG. 6 is a photographic image showing a bread produced in Example 5. Physical properties of mixed bread with 30% gelatinized miso soaked rice flour prepared in Example 5 (physical properties of super hard rice Hokuriku Flour No. 243 and EM10 bread compared to koshi no noodle buns not soaked with miso) It is a graph showing that the value (bite) is improved to almost the same by adding the wheat miso soaking process, and EM10 is softer and has a better texture. It is a graph which shows the non-digestible starch content of 30% mixed bread of wheat miso soaking (miso soaked ultra-hard rice has a lot of RS even after bread making). It is a photograph image figure which shows the rice flour noodle (it has a favorable external appearance, food texture, and taste) of the ultra-hard rice which was miso soaked and ground with water. It is a photographic image diagram showing a bagel of super hard rice ground with miso soaked water (having good appearance, texture and taste). It is a photograph image figure which shows the rice cracker which uses the rice flour which the barley miso soaked and water ground. It is a photograph image figure which shows the presence or absence of barley miso in super-hard rice, and fried rice. It is a graph which shows the cooked rice physical property of fried rice using the cooked rice after miso soaking. It is a photograph image figure which shows the glutinous rice cooked after being immersed in the miso aqueous solution, and the glutinous rice cooked without immersion. It is a graph which shows the relationship between the presence or absence of miso soaking, the stickiness of cooked rice, and the stickiness after aging.

Hereinafter, the present invention will be described in detail.
The term “powder” in the present invention refers to a state in which the rice seeds are not sufficiently enriched with starch, so that the rice grains have fine bubbles and the whole or part of the grains are clouded. Rice grains having such a cloudy appearance are referred to as “powdered grains” in the present invention.
As an example of the powdery grain, FIG. 1 shows milk grains of “EM10” and “Koshihikari” which are super hard rices.

The super hard rice in the present invention means that starch branching enzyme IIb (Starch Branching Enzyme IIb), which is a kind of starch synthase, has been deleted or reduced in activity, so that amylopectin does not branch sufficiently and there are few short chains. Refers to the rice.
Most of the rice grains of ultra-hard rice are the above powdery substance and have milky white color.
Examples of super-hard rice in the present invention include the strains “EM10”, “EM72”, “EM149”, “EM185”, etc., which are ae mutant rices cultivated by Professor Mitsuo Sato of Kyushu University, or Miura at the Hokuriku Research Center. One example is the “Hokuriku Powder No. 243” trained by Dr. Kiyoyuki and others.

In the present invention, “milky white rice” refers to rice in which the whole grain is cloudy due to poor ripening of rice seeds, and “belly white rice” means “back white rice (back white)”. "Grain)" refers to rice that is clouded in the dorsal side of the seeds, "Kokoro white rice" is the center of the seed, and "Immature rice (Immature grains)" is immature at harvest due to delayed heading and flowering. “Dead rice” refers to rice that has become almost “nothing” in the ripening process.
These rice grains are included in the powdery grains because all or part of the grains are clouded.

  The “glutinous rice” in the present invention refers to rice that contains a lot of amylopectin and is sticky. Since glutinous rice is milky white when dried, it is included in the powdery granules.

  The “miso” in the present invention refers to a miso fermented by adding salt and yeast to a koji made of rice, barley, or soybean, and in particular, a barley miso is a wheat koji made of koji made of barley. This refers to miso that is fermented by adding salt and yeast to steamed soybeans.

  In the present invention, the rice that is in the above powdery state is first soaked in a miso aqueous solution to soften the rice (that is, the starch or protein of rice is an enzyme such as α-amylase or protease contained in miso. Is partially disassembled).

Here, the concentration of the aqueous miso solution is not particularly limited, but may be, for example, 2% to 30%, preferably 5% to 20%, more preferably 8% to 15% (both w / w).
The amount of the miso aqueous solution with respect to the rice is not particularly limited as long as it is at least enough to soak all the rice. For example, the amount of rice is 0.5 times or more, preferably 1 or more times the volume of the rice. Can do.

The temperature condition at the time of immersing rice in the miso aqueous solution may be room temperature (about 18 ° C to 25 ° C), for example, 0 ° C to 60 ° C, preferably 5 ° C to 40 ° C, more preferably 15 ° C to 35 ° C. be able to.
The immersion time can be, for example, 30 minutes or longer, preferably 1 hour or longer, more preferably 2 hours to 12 hours, particularly preferably 3 hours to 10 hours.

The functional cooked rice of the present invention can be produced by performing cooking such as cooked rice using the rice (particularly glutinous rice) after being immersed in the miso aqueous solution as described above.
In the production of cooked rice, the amount of rice used after immersion in the miso aqueous solution can be 5% or more of the whole rice.
“Rice rice” in the present invention refers to ordinary cooked rice, rice porridge, fried rice, risotto, paella and the like.

Moreover, the glutinous rice processed food of this invention can be manufactured by heating the glutinous rice after being immersed in the miso aqueous solution as mentioned above.
In the production of processed glutinous rice, the amount of glutinous rice used after immersion in a miso aqueous solution can be 5% or more of the whole glutinous rice.
The “processed glutinous rice food” in the present invention refers to rice cake, rice cake, glutinous rice cake, and the like.

Or the functional rice flour of this invention can be manufactured by grind | pulverizing the rice after the miso aqueous solution immersion.
Here, the method for pulverizing rice is not particularly limited, and can be performed by a usual method.
Moreover, the miso aqueous solution used for immersion may be pulverized (water-ground) without draining, or may be pulverized after draining.

  The rice flour of the present invention produced as described above can be used for the production of processed foods such as bread, noodles and confectionery.

The “rice flour-containing bread” in the present invention refers to bread that is made by replacing part or all of wheat flour with the rice flour of the present invention.
In the production of bread, the amount of rice flour used in the present invention can be 5% or more of the entire raw material.

The “rice flour-containing noodles” in the present invention refers to noodles made by making a part or all of wheat flour with the rice flour of the present invention.
In the production of noodles, the amount of rice flour used in the present invention can be 5% or more of the entire raw material.

The “rice flour-containing confectionery” in the present invention refers to a confectionery produced by replacing part or all of the raw material with the rice flour of the present invention.
In the production of confectionery, the amount of rice flour used in the present invention can be 5% or more of the entire raw material.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

Example 1 (powdered rice)
FIG. 1 shows powdery rice (milk white grains) of “EM10” which is super hard rice and “Koshihikari” which is a general good-tasting rice. These powdery rices penetrated the miso aqueous solution well into the inside compared to normal crystalline rice.

Example 2 (α-amylase activity of various miso)
FIG. 2 shows the results of measuring α-amylase activity using various kinds of commercially available miso as a sample and using an α-amylase activity measurement kit manufactured by Megazyme. As is apparent from the figure, miso has α-amylase activity, and in particular, barley miso has higher α-amylase activity than rice miso and bean miso.

Example 3 (Rice rice with miso soaked rice)
"EM10" which is super-hard rice (harvested in Kyushu University test field in 2011, powdery granules), "Hokuriku powder 243" (harvested in 2011 at Hokuriku Research Center test field, powdered granules), and Samples of “Koshihikari” (produced in 2011, Niigata Prefecture, sized), which are general good-tasting rice, were refined to 90% yield. 150 g of this sample polished rice was added with 150 g of a barley miso aqueous solution (10% (w / w, hereinafter the same)), and cooked with an electric rice cooker (KS-HA5 manufactured by Panasonic Corporation) at 20 ° C. for 1 hour.

  The rice of ultra-hard rice cooked after soaking in miso was better in flavor than ordinary rice cooked without soaking in miso aqueous solution, the rice was soft and sticky, and was suitable as edible rice .

  As a comparison, the ultra-hard rice cooked in the same manner after being immersed in water for 1 hour without adding barley miso was harder and less sticky than the comparative sample Koshihikari, and was unsuitable as edible rice.

As shown in FIG. 3, the toughness of each sample cooked rice measured by the tensipresser's cumulative weighting method was considerably softer in the physical properties of EM10, and Hokuriku Flour No. 243 and Koshihikari showed the same tendency. In particular, the physical properties of miso soaked rice after 4 hours (after aging) are 40% (EM10), 35% (Hokuriku Flour No. 243), and 55% (Koshihikari) compared to those of water soaked rice. , Showed that aging is suppressed.
That is, from FIG. 3, it was shown that the cooked rice after soaking in miso softens and the effect is remarkable after aging.

  Further, when EM10 was soaked in wheat miso, the concentration of the miso aqueous solution was 0% (water immersion, comparative example), 5% (invention example), 10% (invention example), and the immersion time was 2 hours, 5 hours, respectively. The physical properties of cooked rice were measured when the time was changed to 12 hours. As a result, as shown in FIG. 4, it was shown that the physical properties of cooked rice were improved when immersed for 10 hours for 2 hours, 5%, or 10% for 5 hours, and 5% for 12 hours. Therefore, below, immersion at 10% for 5 hours was set as a standard immersion condition.

Moreover, the glucose content and glutamic acid content of the rice of Koshihikari, Hokuriku Flour No. 243 and EM10 were measured with a kit made by Megazyme. As a result, as shown in FIG. 5 (glucose) and FIG. 6 (glutamic acid), the miso-immersed cooked rice showed a higher content than the water-immersed cooked rice, indicating that the taste was superior.
That is, FIG. 5 shows that the miso soaking increases the glucose content of rice and increases the sweetness. Moreover, FIG. 6 showed that the glutamic acid content of rice was increased by soaking in miso and the umami was increased.

Example 4 (Characteristics of rice flour ground after soaking in miso)
"EM10" which is super-hard rice (harvested in Kyushu University test field in 2011, powdery granules), "Hokuriku powder 243" (harvested in 2011 at Hokuriku Research Center test field, powdered granules), and Samples of “Koshihikari” (produced in 2011, Niigata Prefecture, sized), which are general good-tasting rice, were refined to 90% yield. To 100 g of this sample polished rice, 150 g of a barley miso aqueous solution (10%) was added, kept at 20 ° C. for 5 hours, and then pulverized (milled with water) with an Iwatani miller.
Moreover, the rice before grinding | pulverization (after miso soaking) was cooked, and cooked rice was obtained.
Moreover, bread was produced using 80% of the dried powder in the raw material.
The barley miso used was Kyushu barley miso (made by Fundokin Soy Sauce KK) charged with domestic barley and soybeans.

  The powder after drying (FIG. 7) was used as a sample, and the gelatinization viscosity characteristics were measured with a Rid Visconor Laser (RVA) manufactured by Foss Japan. As a result, the rice flour of the present invention example pulverized after miso soaking had a reduced viscosity compared to the rice flour of the comparative example pulverized after water soaking (FIG. 8 and Table 1). This is considered to be because the starch of the sample rice was partially decomposed by α-amylase in the wheat miso.

  That is, from FIG. 8, it was shown that rice flour viscosity falls by amylase decomposition | disassembly during miso immersion. In addition, from Table 1, in the case of miso soaking, the starch of rice was partially decomposed by amylase in the miso, and the maximum viscosity was lowered. It was shown that the index, “Consistency”, decreased.

(Results of gelatinization characteristics test by RVA)

Subsequently, protein was extracted from each sample rice flour and subjected to SDS-polyacrylamide electrophoresis by the Laemmli method. Moreover, also about the cooked rice obtained by cooking the rice (after miso soaking) before grinding | pulverization, protein was extracted similarly and SDS-polyacrylamide electrophoresis was performed.
As a result, as shown in FIG. 9, it was revealed that a part of the protein extracted from the wheat miso soaked rice flour was decomposed by the protease in the wheat miso.
That is, from FIG. 9, it was shown that a part of rice protein was decomposed by protease of wheat miso.

Next, each sample rice flour, cooked rice or bread protein (Kjeldahl method), carbohydrate (enzymatic degradation method), sodium (atomic absorption method), dietary fiber (megazyme kit method), isoflavone (high performance liquid chromatograph method) , Calories (combustion method), resistant starch (megazyme kit method), polyphenols (forinthiocult method) were measured.
As a result, as shown in FIG. 10, FIG. 11 and FIG. 12, miso soaked water ground flour, bread or miso soaked cooked rice using the same contains protein, dietary fiber, soy isoflavone, resistant starch, polyphenol and the like. It contained a lot.

That is, FIG. 10 shows that rice protein, dietary fiber, isoflavone, and the like increase by soaking with wheat miso.
FIG. 11 shows that even after soaking in barley miso, ultra-hard rice has a lot of indigestible starch remaining and can be expected to have functionality.
From FIG. 12, it was shown that polyphenols in cooked rice and rice flour bread increased by soaking in wheat miso.

Furthermore, the antioxidant property of each sample rice flour bread or cooked rice was measured by the DPPH radical scavenging activity method. As a result, as shown in FIG. 13, the rice flour bread or cooked rice of the present invention example by the barley miso soaking and water grinding method was stronger in antioxidant property than the comparative example (water soaking and water grinding).
That is, from FIG. 13, it was shown that the antioxidant property of rice increases by soaking with wheat miso.

Example 5 (bread)
Add 125 g of wheat miso soaked rice prepared in Example 3 to 125 g of strong wheat flour (Nisshin Flour Camellia), and add 2.5 g of salt, 15 g of butter, 15 g of sugar, 30 g of skim milk, and 50 CC of water. The mixture was stirred for 15 minutes with a home-made bread machine (SD-BH103 manufactured by Panasonic), and 3 grams of dry yeast was added to make bread. A photograph of the bread thus obtained is shown in FIG.

As a comparative example, “Koshi no Menji Man” of FIG. 14-1 is the above except that the high amylose rice “Koshi no Menji Man” milled rice (sized rice) is replaced by wheat miso soaking and then water milling. It produced similarly.
FIG. 14-2 shows the results of measuring the toughness of these breads by a cumulative weight method using a tensipresser, and FIG. 15 shows the results of measuring the indigestible starch (RS) content using a kit made by Megazyme. .

  EM10 and Hokuriku Flour No. 243 in FIGS. 14-1 and 2 are examples of the present invention, and the bread of the present invention is more expandable than the bread of the comparative example. The bread of the example of the present invention was remarkably superior to the bread of the comparative example (Table 2). The bread of the present invention thus produced was soft and good in texture, and also contained a lot of indigestible starch, as shown in FIG. 15, and was expected to be effective in preventing the onset of diabetes. .

That is, from FIG. 14-2, the physical property values (chewable) of Hokuriku Flour No. 243 and EM10, which are super hard rice, are added to the barley miso soaking step compared to koshi no noodle buns that are not soaked in miso. Thus, it was improved to almost the same, and it was shown that EM10 has a softer and better texture.
From Table 2, it was shown that the taste of the ultra-hard rice rice bread was improved by soaking in miso.
From FIG. 15, it was shown that miso-immersed ultra-hard rice has a lot of RS even after bread making.

(Sensory test results of 30% mixed bread soaked with gelatinized miso)

Example 6 (noodles)
125 g of miso soaked water milled rice powder (variety: EM10) according to the present invention is mixed with 100 g of commercially available strong flour (Camelia made by Nisshin Seifun Co., Ltd.), 25 g of gluten and 2.5 g of salt, 130 g of hot water is added, and home bakery (SD manufactured by Panasonic) is added. -BM151) "Udon pasta mode" was mixed for 30 minutes, then placed in a plastic bag, placed in a household refrigerator and allowed to stand at 8 ° C overnight.

  The next day, using a pasta maker (Imperia Co., Ltd.), rolled repeatedly 3 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.

  The noodles were distorted in 5 L of hot water containing 2 g of salt for 6 minutes and cooled with 20 ° C. water for 1 minute (FIG. 16). The noodles remained miso-flavored even after warping, and the appearance, texture and flavor were good.

Example 7 (bagel)
125 g of miso soaked water milled rice powder of the present invention (variety: EM10), 100 g of commercially available strong flour (Nisshin Flour Camellia) and 25 g of wheat gluten are placed in a bowl, 2.5 g of salt, 15 g of sugar, 3 g of dry yeast, 15 g of olive oil And 130 g of lukewarm water was gradually added and kneaded.

  The resulting dough was divided into 6 pieces, formed into bagels, and fermented at 36 ° C. for about 40 minutes. This was boiled in boiling water for 20 seconds on one side and 40 seconds on both sides, and then the dough was baked at 200 ° C. for 20 minutes to produce a bagel bread (FIG. 17).

  The bagel bread containing wheat miso soaked water-milled rice flour was well swelled, had a firm chewing response, and had good appearance, texture and flavor.

Example 8 (rice crackers)
Uruchi Rice (2012 Koshihikari, Niigata Prefecture, regular sized rice, regular sized rice) (2012 Koshihikari, milk white grain, Niigata Prefecture, damaged rice) Super hard rice “Hokuriku Flour 243” , Milk white grains) 100 g of each was dipped in a commercial barley miso (lull miso) 10% aqueous solution 150CC at 20 ° C. for 5 hours, drained, and pulverized with an Iwatani coffee mill.
After dipping for 5 hours and draining, the powder was pulverized with a coffee miller manufactured by Iwatani.

  Half of this powder was steamed for 5 minutes in a bowl, and the dumplings were kneaded well with the remaining half of the miso soaked powder with a kneader, and then stretched with a paste bar, and the die was cut to a diameter of 6 cm and a thickness of about 2 mm. And dried in a hot air dryer at 80 ° C. for 12 hours.

  During drying, each sample is taken out three times and allowed to stand at room temperature for 30 minutes so that the moisture content of the inner layer and outer layer of the rice cracker dough becomes uniform (tempering drying). Baked at 15 ° C. for 15 minutes.

  The miso-immersed ultra-hard rice Hokuriku powder No. 243 rice cracker thus produced had a strong miso flavor and a good texture. This is followed by rice confectionery using Koshihikari damaged grains (milk white rice), which is general rice. Appropriate (Figure 18).

  Similarly, instead of the milk white grains of Koshihikari from Niigata Prefecture in 2012, rice confections made using Koshihikari belly white rice, back white rice, heart white rice, immature rice, and dead rice from 2012 Niigata Prefecture The following good results were obtained after the hard rice Hokuriku powder No. 243, and the flavor and texture were superior to the rice confection made from sized Koshihikari.

Example 9 (fried rice)
“EM10” (harvested in 2011 at a test field in Kyushu University, powdered granule), which is ultra-hard rice, was refined to a yield of 90% to obtain a sample polished rice. 100 g of this sample rice was added with 150 g of water (comparative example) or a barley miso aqueous solution (invention example, 5% or 10%), and cooked with an electric rice cooker (KS-HA5 manufactured by Panasonic Corporation) at 20 ° C. for 12 hours. .

  After cooking, 5 g of butter was added to 100 g of each cooked rice, and fried rice was prepared by using an electromagnetic induction heating cooker (IH COOKING SIC-1400B manufactured by Sansonic) for 5 minutes.

  The fried rice with water soaking and 12-hour wheat miso soaking (5% or 10%) is shown in FIG. As a result of measuring the physical properties of these fried rice with a tensipresser (integrated weighting method), the fried rice of the inventive example (wheat miso 5%, 10% dipped) was more sticky / The hardness balance (BalanceH1, BalanceH2) was remarkably large (FIG. 20), and the taste was good.

  That is, from FIG. 20, the fried rice rice grains prepared after soaking the ultra-hard rice EM10 in wheat miso have the same hardness (H1, H2) as the fried rice grains prepared after water soaking, but the surface layer The stickiness (S1) and the whole grain viscosity (S2) increased, and the surface viscosity / hardness (BalanceH1) and the whole grain stickiness / hardness (BalanceH2) increased significantly, indicating improved taste. It was done.

Example 10 (rice glutinous rice)
Three types of glutinous rice (2012 “Koganemochi” from Niigata Prefecture, “Hakuchomochi” from the same Hokkaido, “Hiyokomochi” from the same Saga Prefecture, each powdered) 100 g each, commercial wheat miso (lullaby) Miso) Soaked in 10% aqueous solution 150CC at 20 ° C. for 5 hours, drained, added an equal amount of water, and cooked with an electric rice cooker (KS-HA5 manufactured by Panasonic Corporation).
For comparison, 1.5 times the amount of water was added to the above three types of glutinous rice without subjecting to a miso aqueous solution immersion treatment, and rice was similarly cooked.
About each said sample cooked rice, after cooking rice, after heat-retaining at 25 degreeC for 6 hours, the cooked rice physical property was measured using the Taketomo Electric Tenshi presser.
Moreover, after each sample cooked rice was left to stand at 25 degreeC overnight and aged, the cooked rice physical property was measured similarly.

The cooked rice and the measured values of the physical properties of the cooked rice are shown in FIG. 21 and FIG. As shown in FIG. 22, the three types of glutinous rice were subjected to amylase degradation by immersion in a miso aqueous solution, and all were soft and weakly cooked rice.
That is, from FIG. 22 (left graph), it was shown that the stickiness of the cooked rice surface layer increased by miso soaking, and the stickiness after aging overnight was well maintained by soaking in miso. In addition, from FIG. 22 (right graph), it was shown that the stickiness of the whole cooked rice decreased by soaking with miso, but the stickiness after aging overnight was increased by soaking with miso.

  In addition, as a result of the tasting, the glutinous cooked rice soaked in the miso aqueous solution was not only improved in physical properties but also added with the flavor of miso, resulting in a delicious cooked rice.

  These cooked rice is crushed with a soba noodle stick to make a 3 mm thick dough, cut into a 4 cm diameter round rice cracker dough, dried at 80 ° C. for 6 hours, and then baked at 230 ° C. for 5 minutes. Then, glutinous rice crackers were prepared.

  Mochi rice confectionery (kakimochi) prepared by soaking in a miso aqueous solution swelled well compared to rice confectionery prepared without soaking in a miso aqueous solution, and the texture and flavor were good.

  As described above, the present invention is intended for raw rice, which is usually unfit for edible use, such as powdered rice such as super hard rice, glutinous rice, and milky white rice. It is softened by soaking with wheat miso and can be used in the food manufacturing industry as functional rice, bread, noodles, confectionery and the like.

Claims (8)

A method for producing functional rice flour, characterized in that ultra-hard rice, which is a powdery material, is soaked in a miso aqueous solution and softened and then pulverized . A method for producing functional rice flour, characterized in that ultra-hard rice, which is a powdery material, is soaked in a wheat miso aqueous solution and softened and then pulverized . A method for producing functional rice flour, characterized in that milky white rice, belly white rice, back white rice, heart white rice, immature rice, or dead rice, which is a powdery material, is soaked in a miso aqueous solution and softened and then pulverized . Powdered ultra-hard rice is soaked in a wheat miso aqueous solution and softened and then pulverized, or powdered milk white rice, belly white rice, back white rice, heart white rice, immature rice, or death A method for producing a functional rice flour-containing bread characterized by containing 5% or more of rice flour produced by pulverizing rice after soaking it in a wheat miso aqueous solution . Powdered ultra-hard rice is soaked in a wheat miso aqueous solution and softened and then pulverized, or powdered milk white rice, belly white rice, back white rice, heart white rice, immature rice, or death A method for producing functional rice flour-containing noodles , comprising adding 5% or more of rice flour produced by immersing and softening rice in a miso aqueous solution . Powdered ultra-hard rice is soaked in a wheat miso aqueous solution and softened and then pulverized, or powdered milk white rice, belly white rice, back white rice, heart white rice, immature rice, or death A method for producing a functional confectionery , comprising adding 5% or more of rice flour prepared by pulverizing rice after being soaked in a wheat miso aqueous solution . A method for producing functional cooked rice, characterized in that ultra-hard rice that is powdery is immersed in an aqueous solution of wheat miso and softened, and then cooked.
A method for producing rice bran, rice bran , or glutinous rice confectionery, characterized in that glutinous rice, which is powdery, is dipped in a wheat miso aqueous solution and softened and then heated .