JPH04287652A - Production of rice powder and rice powder-processed product - Google Patents

Abstract

PURPOSE:To enable to produce a rice powder having a high quality by finely pulverizing and modifying the rice powder and also to produce a processed food containing the rice powder. CONSTITUTION:Raw material rice is subjected to a macerating enzymatic treatment, a thermal treatment or both the treatments and subsequently pulverized by a conventional method, a gas flow pulverizing method or a pressing and gas flow pulverizing method to finely pulverize and modify the rice powder, thereby permitting to produce the product having a high quality having been not obtained and also to remarkably increase the demand of the rice because the product can be utilized as a raw material better than a substitute raw material for wheat flour.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing rice flour and processed rice flour products suitable for processing bread, confectionery, noodles, etc.

0002

BACKGROUND OF THE INVENTION Uruchi rice flour manufactured by currently practiced milling methods can be broadly divided into non-heated type and pregelatinized type. Non-heated types include impact flour, roll flour, and doudou flour, and chemical types are manufactured as ajijin flour, puffed rice flour, etc.

[0003] Traditionally, rice has been mostly used as a grain food as cooked rice, and its use as a flour food has been limited to Japanese sweets such as dumplings, rice crackers, and battered foods, and it has not been processed and used in a wide range of ways, such as wheat flour. It wasn't.

[0004] The reason for this is that rice has multiple starch grains and is surrounded by a strong cell wall structure, so if it is an unheated flour type, only coarse grains can be produced, and if it is forcibly crushed, the starch grains will is damaged, resulting in a significant decline in both workability and quality.

[0005] In addition, in the case of pregelatinized powder type, it is used only for applications that require properties such as binding and water absorption.
Special Publication No. 48-2779, Special Publication No. 51-14255
Even if it is improved and used as in Publication No. 5, it still has drawbacks such as poor workability.

Another reason why rice flour has a narrow range of uses is that the temperature at which starch gelatinizes is higher than that of other starches.
The amount of water required at this time is large, and the rice flour itself has high water absorption, which tends to cause stickiness and sag, resulting in poor processability. Also, when trying to use conventional wheat flour, it is of course impossible to completely replace it.
The realistic limit for the substitution ratio was to add up to 30%.

[0007] Furthermore, as flour milling methods other than those mentioned above, there is a method of milling with a stone mill using a large amount of water, and a method of processing rice under alkaline conditions and then pulverizing it, but these methods are only used on a small scale, and they It is mainly used for special purposes because of the loss of flavor due to spillage and other reasons.

[Problem to be solved by the invention]

[0008] Until now, when rice flour was to be used for purposes other than existing uses such as dumplings, it was mostly mixed with wheat flour, and in this case, the compatibility with other ingredients such as gluten was sometimes very poor. However, in order to avoid quality deterioration, only small amounts were added. For this reason, there has been a need for a technology for producing raw material flour that makes it possible to use flour mainly made of rice flour and that does not require special equipment.

[Means to solve the problem]

[0009] The present invention aims at pulverization by applying a macerating enzyme to the raw rice to reduce the molecular weight of cell wall tissue components, and in particular, by air-pulverizing the raw rice or compressing and then air-flow pulverizing the raw rice, the grain size can be reduced. In addition to obtaining uniformly fine rice flour, the moisture content of raw rice and rice flour is reduced to 4 to 16%.
% and heat treatment at 120 to 200% to modify the properties of rice flour.

Furthermore, the present invention makes it possible to use the modified rice grains not only alone but also in a wide range of foods by blending them with other materials such as protein, gluten, natural polysaccharides, and wheat flour.

[0011] The proteins mentioned here include soybean protein, milk protein, egg protein collagen, myosin, microbial protein, and polypeptides that are decomposition products thereof. Natural polysaccharides are those excluding starch, cellulose and their decomposition products, specifically alginic acid, agar, carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide, pectin, xanthan gum, glucomannan, chitin, pullulan, Examples include cyclodextrin and curdlan.

[0012] The flour milling means of the present invention provides modification effects such as pulverizing rice flour, lowering the gelatinization start temperature, delaying aging, lowering adhesion, reducing water absorption, and increasing wetting properties. Quality increases compatibility with other materials. In addition to using modified rice flour alone, by blending it with other ingredients such as protein, gluten, natural polysaccharides, and wheat flour, it is not a substitute for wheat flour, but has an appearance and texture that is even better than when using wheat flour. , act to have physical properties, etc.

[0013]

[Examples] Examples of the present invention are shown below, but it is understood that these examples are merely to help understand the present invention, and that the present invention is not limited to these examples in any way. There must be.

Example 1 Production of Rice Flour A method for producing rice flour after washing raw rice with water is shown in FIG. Each manufacturing method is "Rice Flour Manufacturing Method 1", "Rice Flour Manufacturing Method 2"
”, “Rice flour manufacturing method 3”, “Rice flour manufacturing method 4”, “Rice flour manufacturing method 5”, “Rice flour manufacturing method 6”, and “Rice flour manufacturing method 7”. For example, when producing rice flour using "Rice Flour Production Method 4", the moisture content of polished rice is adjusted to 14%, and the moisture content of polished rice is adjusted to 14% and heated at 150°C for 1 hour in a closed container.
After being kept for a certain period of time, the mixture was allowed to cool and was subjected to enzyme treatment at 25° C. for 12 hours, followed by dehydration and milling.

[0015]

[Table 1]

When milling was carried out using the same milling equipment, as shown in Table 1, the rice flour according to the present invention was finer than the control rice flour prepared by the conventional manufacturing method. or,
Regarding the physical and chemical properties, a decrease in the gelatinization start temperature of the amylogram and cooling viscosity was observed. In addition, there was no tendency for the maximum viscosity of the amylogram to decrease, which is seen in products with a high degree of starch damage, and properties that can be used in a wide range of foods were imparted.

Example 2 Bread Processability Bread was produced using the rice flour (milled by the milling method) obtained by "Rice Flour Production Method 2" shown in Figure 1. This rice flour contains 15% active gluten.
Rice flour composition B was obtained by adding gum to rice flour composition A to give a concentration of 1%. In addition, as a control, rice flour (
A rice flour composition was used in which active gluten was added to 15% using a milling method.

Next, 500 g of rice flour composition, 15 g of yeast
g, salt 10g, sugar 20g, shortening 30g,
Bread was manufactured by mixing an appropriate amount of water.

70% of this rice flour composition, yeast and water were mixed uniformly and then fermented for 4 hours. Thereafter, the remaining rice flour composition, salt, sugar, shortening, and water were added and kneaded to form a dough. Next, 30 minutes of floor time was taken for finishing, and the mixture was fermented in holloy for 1 hour. This was baked in an oven.

[0020]

[Table 2]

As shown in Table 2, both breads obtained from rice flour compositions A and B were excellent in taste, appearance, and workability. In addition, the bread had a unique rice flavor, with a crispy outer layer and a soft, moist texture on the inner layer. At the same time, it does not have the disadvantage of fast aging seen in conventional breads made using rice flour, and on the contrary, it has superior quality and slows aging compared to bread made only from wheat flour.

Example 3 Noodle processability Rice flour A obtained by "Rice flour production method 2" in Figure 1 (doupu method flour milling)
, B (pressing-airflow crushing method) was used to produce noodles. Rice flour compositions A and B were obtained by adding gum to the rice flour at a concentration of 2%.

An appropriate amount of water was added to the above rice flour composition, mixed for 10 minutes, and the mixture was compounded three times and rolled twice, and then cut with a No. 12 cutting blade to obtain noodles. The obtained noodles were boiled in boiling water for several minutes and subjected to a taste test.

[0024] The obtained noodles were used as a control, and were prepared using a rice flour composition obtained by adding gum to 2% of the rice flour obtained by "Rice Flour Production Method 7" in Figure 1 (doupu method milling). In comparison,
The amount of water added was small, and the noodle-making properties were improved, and the phenomenon of noodle strings breaking during boiling, which was observed in the control, was eliminated.

[0025] In particular, the noodles obtained using rice flour composition B do not have the raw flour texture of the noodles produced using rice flour composition A, and have an excellent chewy texture and taste that is between udon and rice noodles. Ta.

Example 4 Confectionery Processability (Castella) The rice flour composition A obtained in Example 2 was used. The same control as in Example 2 was also used. 600g of rice flour composition, 1000g of whole eggs
Castella cake was manufactured by mixing 800 g of castella, 800 g of white sugar, and 18 g of baking powder.

[0027] After steaming this rice flour composition in a steamer for 10 minutes, it is added to previously whipped whole eggs, caster sugar, and baking powder, mixed lightly, and placed in a mold. Next, it was steamed in a steamer for 15 minutes to obtain castella cake.

The obtained castella cake had a larger volume and excellent texture than the control product. Also, similar to Example 1, the aging was observed to be delayed, and the taste was excellent.

[0029]

[Effects of the Invention] According to the method of the present invention, it is possible to produce ultra-fine powder by making rice flour into single grains, which not only makes it possible to obtain high-quality products that have not been obtained before. Since rice can also be used as a substitute raw material for wheat flour, it can be said to contribute to a significant increase in the demand for rice.

[Brief explanation of the drawing]

FIG. 1 is a flowchart of rice flour production.

Claims (5)

[Claims] 1. A method for producing rice flour, which comprises subjecting raw rice such as brown rice, polished rice, and broken rice to macerating enzyme treatment, followed by conventional milling and air flow pulverization. Claim 2: Remove moisture from 4 to 40% before or after enzyme treatment.
The method according to claim 1, wherein the heat treatment is performed at 120 to 200°C. [Claim 3] The method is characterized in that raw rice such as brown rice, polished rice, and broken rice is subjected to macerating enzyme treatment, milled using conventional methods, and air-pulverized, and then further mixed with various powders other than rice flour. A method for producing a rice flour preparation. 4. The method according to claim 3, wherein the rice flour preparation is a mixture of rice flour and protein, gluten and its decomposition products, and natural polysaccharides other than starch and cellulose, either singly or in combination. 5. The method according to claim 3, wherein the rice flour preparation is blended with raw material flour such as wheat flour.