JPH01196266A - Preparation of unpolished rice snack - Google Patents

Abstract

PURPOSE:To obtain an unpolished rice snack, good in flavor and palatability, excellent in preservation stability without any feeling of rice branlike flavor though a high concentration of ricer bran is contained, by charging a mixture of a heat-treated rice bran with a starchy raw material into an extruder, extruding and forming the resultant mixture under a lower pressure. CONSTITUTION:A mixture of heat-treated rice bran with a starchy raw material is charged into an extruder, heated under pressure, kneaded, then extruded under a lower pressure and formed. Ordinary parched rice bran (without any enzymic activity and various bacteria) and fine powder rice bran obtained by heattreating the rice bran and pulverizing the heat-treated rice bran in an extruder can be cited as the heat-treated rice bran. Rice raw material, starch, grain four, etc., are cited as the starchy raw material. The heat-treated rice bran is preferably mixed with the starchy raw material at a weight ratio within the range of 1-60:99-40.

Description

[Detailed Description of the Invention] The present invention provides a method for producing brown rice Suna Tsuku, which has a particularly good flavor and texture, has excellent storage stability, and has a rice bran-like flavor even though it contains a high concentration of rice bran. Regarding the manufacturing method of brown rice snacks that cannot be eaten.

Conventionally, brown rice was added to the twin-shaft type X/Radar e, and 7
There is a known method of kneading brown rice under pressure, extruding it under atmospheric pressure, molding it, and then baking, seasoning, drying, etc. using conventional methods to obtain brown rice.

However, when the product obtained by this method is eaten, it has a poor texture, and most importantly, during storage, it develops an unpleasant taste due to the oxidation of fats and oils derived from rice bran over time.
It has the drawback of increasing off-flavor and not being able to be stored for a long period of time, that is, having poor storage stability.

In addition, this method has the disadvantage that brown rice snacks containing a high concentration of rice bran cannot be obtained because brown rice itself is used as the raw material (・), so the content of rice bran is naturally limited. Therefore, adding rice bran may be considered, but in general, rice bran contains enzymes such as rehaze and bacteria, so the storage stability of the dough after extruder processing is poor, and therefore, the heating temperature must be harsh. Furthermore, since rice bran has a unique unpleasant taste and odor, if it is contained in a high concentration, the flavor will be transferred to the product, resulting in a loss of taste. In view of the current situation, the present inventors have developed a brown rice snack that has a good flavor and texture, has excellent storage stability, and does not have a bran-like flavor despite containing a high concentration of rice bran. As a result of extensive research with the aim of obtaining The present invention was completed based on this knowledge.

That is, the present invention is a method for producing brown rice snacks, which is characterized in that a mixture of heat-treated rice bran and starchy raw materials is put into an extruder, kneaded under heat and pressure, and then extruded and molded under lower pressure.

The present invention will be explained in detail below.

First, the heat-treated rice bran used in the present invention includes ordinary roasted rice bran (free of enzyme activity and bacteria) and finely ground rice bran obtained by heat-treating with an extruder and then pulverizing. It is particularly preferable because it melts in the mouth better than when it is made into a product.

For the latter, fine rice bran, rice bran is put into a twin-screw extruder and heated to a temperature of 120"C or higher, preferably 135-140"C.
"C, pressure 1 kg/cJ or more, preferably 4-1
Preferably, the material is treated at 0 kg/cJ.G for a residence time of 7 seconds to 2 minutes, then extruded under lower pressure and pulverized into 60 to 250 meshes.

In the present invention, it is extremely important to use heat-treated rice bran; if raw rice bran is used, as mentioned at the beginning, the storage stability of the dough extruded by the extruder will be poor. Become. In addition, in order to deactivate and kill enzymes and bacteria in raw rice bran, harsh temperature conditions of 120°C or higher are required during extruder processing.
In this case, the resulting product has an uneven texture, tends to adhere to the teeth, and has a poor texture.

Next, the starchy raw materials used in the present invention include rice raw materials such as non-glutinous rice, glutinous rice, waste rice, crushed rice, and their crushed products; starches such as potato starch and corn starch; grain flours such as corn flour and wheat flour; Can be mentioned. In addition, if necessary, grains from ponds, beans (soybeans, etc.), flavorful fruits, vegetables, shrimps, processed products thereof (tofu, okara, etc.), etc. may be added as supplements.

Next, in carrying out the present invention, the heat-treated rice bran and the starchy raw material are mixed in a weight ratio of 1 to 60%:99 to 40%, and the mixture is put into an extruder and placed inside the barrel. Knead under heat and pressure. That is, the ratio of rice bran to the total raw materials (mixture) is 1 to 60%. Rice bran ratio is 60%
If the amount is larger, it becomes difficult to shape the dough after extrusion.

The processing conditions of the extruder are as follows: moisture content 1
5-50%, preferably 20-30%, temperature 80-12
0'C, preferably from 100 to 115'C, and the residence time is preferably from 5 seconds to 30 seconds.

Next, the raw materials kneaded under heat and pressure in this manner are extruded under lower pressure, for example, atmospheric pressure, and then baked, seasoned, dried, etc. as is or after drying by conventional methods to obtain a brown rice snack product.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example 1 A mixture of 10% by weight of heat-treated rice bran and 90% by weight of rice flour obtained by the following method was heated using a twin-screw extruder.
The mixture was kneaded under heat and pressure under the conditions of approximately 25% moisture and a temperature of 110°C and a residence time of 10 seconds, and then passed through a slit die (a die with a thickness of 1 mm and a width of 40 holes) at the tip of the barrel. Then, it was continuously extruded into a sheet under atmospheric pressure, blown with a blower to dry the surface, and then continuously cut into rectangles, and then further dried to obtain rice cracker dough with a moisture content of about 13%. .

Next, this was baked in a conventional manner, seasoned, and dried to obtain rice crackers (brown rice snacks).

For comparison, a control rice cracker (brown rice snack) was obtained in exactly the same manner as in the above Example, except that [brown rice] was used instead of [a mixture of rice bran and rice flour].

Next, for each of the two types of brown rice snacks obtained from the compost,
A sensory test was conducted using a point comparison method by a trained panel of 20 people to determine which one was preferable in terms of flavor and smoothness of texture, and the results shown in Table 1 were obtained.

Table 1 (Note) Test: This book is significant at 1% risk rate.
Method for producing 5% heat-treated rice bran: Using a twin-screw extruder, 40 kg of rice bran was kneaded under pressure and heat at a temperature of 140"C, a pressure of 4 kg/cd-G, and a residence time of 40 seconds. Next, after extruding under atmospheric pressure, the mixture was pulverized using a bottle mill pulverizer (manufactured by Kikkoman Corporation) to obtain fine rice bran.

Next, for the two types of brown rice snacks obtained above, the snacks were placed in a synthetic resin bag and the opening was closed.
Stored at 37°C, the Acid Va
lue) and peroxide value (PerioxideVal
When the degree of alteration was investigated, the results shown in Figures 1 and 2 were obtained.
The test was carried out according to the method described in "Hygiene Test Methods/Comments", Nippon Yakugaku Kinpen, published by Kinko Publishing Co., Ltd., pages 187-188.

As is clear from Table 1 and FIGS. 1 and 2, the brown rice snack obtained by the present invention has a better flavor and smoother texture than the control product made by the conventional method, and
It can be seen that it has excellent storage stability.

Example 2 Brown rice snacks were obtained in the same manner as in Example 1 except that the heat-treated rice bran was 50% by weight and the rice flour was 50% by weight.

Although this snack contains high concentration linear components,
It was a completely new type of brown rice snack that did not have a silky flavor, was rich in dietary fiber, and was highly desirable as a health food.

[Brief explanation of the drawing]

Figures 1 and 2 show the acid value and peroxide value, respectively, of brown rice snacks over time. Patent Applicant: Kikkoman Corporation Figure 1, vs. as, ,' end line (5) O, t-Komyo Pharmaceutical Co., Ltd.

Claims (1)

[Claims] (1) A method for producing brown rice snacks, which is characterized in that a mixture of heat-treated rice bran and starchy raw materials is put into an extruder, kneaded under heat and pressure, and then extruded under lower pressure and molded.