JPH0463555A - Production of rice flour - Google Patents

Abstract

PURPOSE:To obtain rice flour, excellent in processing characteristics and quality and useful as rice confectionery, etc., with hardly any damaging degree of starch by carrying out hydrating operation such as washing of rice with water and dipping thereof in water, coarsely crushing the resultant dipped rice with a roll flour mill and further finely pulverizing the crushed rice with an air stream pulverizer. CONSTITUTION:Rice flour is produced from rice grains. In the process, hydrating operation such as washing of rice with water and dipping thereof in water is performed to prepare dipped rice, which is then coarsely crushed with a roll flour mill and further finely pulverized in an air stream pulverizer (at 7000r.p.m. rotor speed and about 30kg/hr sample feed rate) so to as to provide <=5% damage degree of starch in the rice flour and >=90% fraction passing through a 200-mesh screen. Thereby, the objective rice flour is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing rice flour, and in particular, when producing rice flour from rice grains, soaked rice prepared by performing water addition operations such as washing and soaking in water, The present invention relates to a method for producing rice flour, which comprises coarsely pulverizing rice flour using a roll mill, and then pulverizing it finely using an air flow pulverizer.

Typical foods made from conventional rice include rice crackers, dumplings,
There are also giyuuhi (rice cakes). Among these, American and British products are
There are rice crackers made from glutinous rice, and senbei from urchi rice, but the manufacturing process is two methods: the nine-grain method, in which the rice is steamed and gelatinized as grains, and the other is in the nine-grain method, in which the rice is crushed and powdered. It can be divided into a powder method, which is steamed and then gelatinized.

The powder method is a method in which rice is washed and soaked in water, and then ground in a roll flour mill.

Rice flour prepared by this method is generally called a pressed product. In order to use a powder method to produce rice crackers that expand greatly into the desired shape, have a low defect rate, and have a soft texture that meets the tastes of modern consumers, the pressed product must be finely grained and Minimal damage to starch is considered an essential condition.

In addition, for dango products, rice flour made from urchi rice such as doudou flour, roll mill flour, pin mill flour, etc. It is necessary to use rice flour that is large in size and has less damage to the starch, and currently Doudou flour is generally highly rated. Furthermore, Gyuhi products also use rice flour made from glutinous rice, or Shiratamako, which is made using a water-grinding method. It is necessary to use rice flour with fine grains and less damage to the starch. Shiratamako is ideal in this respect, but its disadvantage is that it is expensive because it is manufactured using a water-grinding method.

Problems to be Solved by the Invention As described above, the quality and price of food products such as rice flour, dango, and gyuhi that are made from rice are affected by the quality of the rice flour used. As a result of physical, chemical, and morphological research on the properties of pressed flour, roll milled flour, pin milled flour, sake bran, and rice starch, the present inventor found that
It was discovered that the manufacturing method of rice flour brings about significant differences in its properties. Based on this knowledge, the present invention aims to provide a new manufacturing method for easily and efficiently obtaining high-quality rice flour with fine particles and less damage to starch granules.

Means for Solving the Problems In the present invention, when producing rice flour from rice grains, soaked rice prepared by washing rice and adding water such as soaking in water is roughly pulverized with a roll mill, and then further processed in an air stream. This relates to a method for producing rice flour that is characterized by finely pulverizing it using a pulverizer.It is an unprecedented method that uses wet pulverization as a base and combines the characteristics of a roll flour mill and an air flow pulverizer to perform the milling process in two stages. It is used to produce rice flour.

As shown in Table 1, the present inventor investigated the particle size composition of various types of rice flour, and found that rice starch, sake bran, and doudou flour are fine particles, while roll mill flour, pin mill flour, and pressed powder are coarse particles. As for the mechanical properties, as shown in Table 2, the finer the rice flour, the higher the whiteness and apparent specific volume. Rice starch and pressed flour have a low degree of starch damage (while rice bran has a very high degree of starch damage, and other I learned that those with a low degree of starch damage tended to have a high maximum viscosity in the amylogram.On the other hand, as a result of observing the particle morphology of various rice flours using a scanning electron microscope, It is divided into two groups: dry-milled roll-milled powder, pin-milled powder, and sake bran goulde, and wet-milled compressed powder, rice starch, and rice starch. In contrast, in the wet-grinding group, the starch granules were separated from the cell tissue and formed into clumps.

Table 2 Physical and chemical properties of various types of rice flour Table 1 Particle size composition of various types of rice flour *Proper measurement could not be performed due to coarse particle size.

(1) Whiteness: The W (Lsa-b) value was measured using a Suga Test Instruments SM color computer.

(2) Apparent specific volume (rough filling) niblastic container (5,
A sample was placed in a 6 x 2.6 x 9.2 crn), the four corners were lightly tapped to pack it, the excess portion was removed by scraping, and the apparent volume as a rough filling was measured.

(3) Degree of damage to starch: Weigh 500cm of the sample into a stoppered Erlenmeyer flask, add 50Tnt of 0.25N hydrochloric acid solution,
It was shaken for 2 hours in a 5U constant temperature water bath. Transfer the solution to a glass centrifuge tube and centrifuge (3000 rpm for 20 minutes).
Sugar in the supernatant was determined by the phenol-sulfuric acid method, and its solubility was defined as the degree of starch damage.

(4) Amylography: About 50 (l) of sample concentration 8
-9, rotation speed 75 rpm, heating rate 1.5C/min)
So, keep from 30C to 96R for 10 minutes, and from 96U to 3O
It was measured after cooling to r.

As a result, it has been found that it is necessary to employ a wet milling method in order to obtain fine particles with less damage to the starch, and it is particularly desirable to use pressed powder with less damage to the starch. However, with the current roll mill, the conditions for pickling rice (the pickling time ranges from 30 minutes to 24 hours), the roll gap of the roll mill (minimum 0.1 wn), the roll material of the roll mill ( Even if the conditions for (using stainless steel with low adhesion) were changed, the particle size of the pressed powder obtained was 6.
The limit is that 60 to 70% of the particles pass through the 0-mesh sieve. Therefore, as a means of further refining, we used a pneumatic pulverizer (Ultra-fine pulverizer Micro Noe manufactured by Yuushin Machinery Co., Ltd.) KV34 type, rotor speed: 7,00 Or
p.m.

The use of a sample feeding rate of approximately 30 Kg/hr) was investigated. At the same time, as a comparison, rice was washed with water and
Soaked rice that had been soaked in water for 8 hours, and the soaked rice that had been dried in a ventilation dryer to reduce the moisture content to less than 15 g, were used as polished rice, and the rice grains were directly pulverized in an air pulverizer, and the properties of the resulting rice flours were investigated.

As a result, the particle size composition is as shown in Table 3, and when milled rice, soaked rice, and pressed powder were air-pulverized, they were all refined to the point where more than 98% of them passed through a 200 mesh sieve. The physical and chemical properties are shown in Table 4, and the whiteness was the same for all cases, but the apparent specific volume was larger in the order of polished rice, soaked rice, and pressed flour, and the degree of starch damage was higher in the case of polished rice. was high, and low in the case of soaked rice and pressed flour. The maximum viscosity of the amylogram was highest for polished rice, but it was also relatively high for soaked rice and pressed flour. 1. When observing the grain morphology of rice flour using a scanning electron microscope, the grain morphology of rice flour prepared by air-flow milling of polished rice and compressed rice shows the characteristics of dry milling and wet milling, respectively, and is different from soaked rice. showed intermediate characteristics. Also, when sticky rice is used as raw material, the particle size composition is as shown in Table 5.
Physical and chemical properties are shown in Table 6. The particle morphology of the powder as measured by scanning electron microscopy also showed the same tendency as that of Uruchi rice flour. When pulverizing using an air flow pulverizer, milled and flattened rice could be pulverized without any problems, but soaked rice had a lot of deposits inside the pulverizer if it was pulverized for a long time. .

Therefore, it is considered difficult to practically air-pulverize soaked rice.

Table 3 Particle size structure of Uruchi rice flour prepared by air-pulverizationBased on the above research, the present invention is made so fine that 90% or more passes through a 200 mesh sieve, and the degree of starch damage is 5. This makes it possible to produce rice flour of extremely excellent quality as shown below.

Example Examples of the present invention will be shown below.

Example 1. Manufacture of Arare Waxy polished rice 4.5 K9 was washed by hand four times in water, soaked in water for 18 hours, drained in a colander for 30 minutes, and ground in a roll flour mill. In the present invention, the material was then pulverized using an air flow pulverizer, and then steamed for 7 minutes using a steamer while blowing steam at a steam pressure of 0.2 Kg/cvr2. When steaming, the water content of the powder is reduced to about 10
Since the amount of water decreased, that amount of water was added. After steaming, the mixture was molded into a kakinotane-type stick (50 m in length x 3.5 cm in width) using a mochi kneading machine, and left in a 5C refrigerator overnight to harden. The refrigerated mochi dough was cut into 2.3 m thick pieces using a cutting machine, dried with a ventilation dryer to a moisture content of 19 cm, and roasted using a flat roaster.

Table 7: Grain processability was determined by adding water so that the moisture content of rice flour was 40%. After steaming, the dumpling dough was passed through a kneading machine and cooled in a tank containing tap water. Repeat this operation 3 times and put the dumpling dough, which has a temperature of about 6 Orr per item, on a rolling machine, roll it into a sheet with a thickness of 2rnrr+, cut it into a rectangle (22tran x 50am), and dry it (temperature 65C). It was dried to a moisture content of 11 cm and roasted in an automatic half-burning machine.

Table 8 Rice cracker processability The per volume was measured.

Example 2. Manufacture of rice crackers Uruchi polished rice 3.5 K9 was washed by hand 4 times and soaked in water for 18 hours. Drained in a colander for 30 minutes and ground in a roll mill. In the present invention, the first step was pulverization using a pneumatic pulverizer. Continue to steam pressure 0.2 Ky/c in a steamer.
Steaming was carried out for 7 minutes while blowing in 2 m2 of steam. During steaming *Swelling degree: Five products were placed in a measuring cylinder, and then a certain weight of sand was added to fill the gaps, and the volume &' per 17 products was measured.

Example 3. Manufacture of dumplings Uruchi flour 20C1 (13.5% moisture base) was collected in a Pall container and kneaded while adding water until it had the appropriate hardness for dumpling dough.

The value obtained by dividing the amount of water added at this time by 200 was defined as the water absorption rate (2). The kneaded dough was divided into three equal parts and packed into KOP film. In addition, in order to remove the influence of air bubbles mixed into the dough at the time of measuring the physical properties, the dough was degassed for 15 seconds using a vacuum packaging machine and then rolled. After sealing, the dough was rolled to a thickness of 10 rR, steamed in a steamer with strong steam for 30 minutes, and then cooled at room temperature for 2 hours to form dumplings.

(1) Workability: Judged from the degree of stickiness during dough preparation.

(2) ◎: Excellent ○: Good △: Fair (3) Curability: Resistance when the dumplings were left at room temperature and compressed for 5 m with a Takemoto Denki tensipresser using a plunger of 9618 m on a sample piece with a thickness of 10 m. The value (K7) was measured. The edible limit varies slightly depending on the strength of the chewiness, but is approximately 3.

Example 4. Giyuuhi's Manufactured Waxy Flour 20C1 (13.5% moisture base) was collected in a sol container, mixed while gradually adding 3007yLt of water, and steamed in a steamer for 30 minutes. Then transfer it to an aluminum pot.
Heat over low heat while stirring with a bamboo spatula. During the process, caster sugar 4007 was added in four portions, and the mixture was kneaded until it reached a predetermined weight. The kneaded mixture was poured into a square cake vat container and molded to a thickness of about 10W+.

After cooling, cover with a plastic bag and leave overnight.
cm).

(3) Curability: The material was left at room temperature, and the resistance value (9 in ') was measured when a 10 m thick sample was needle-needled from the surface with a 05mm blank yarn using a Takemoto Denki tensipresser. . The edible limit is approximately 100y, although it varies slightly depending on the strength of the chewiness.

Effects of the Invention As is clear from the above examples, the rice flour obtained by the method of the present invention is far superior to conventional products in terms of processing characteristics and product quality in the production of rice crackers, dumplings, gyuhi, etc. It was excellent. Furthermore, the present invention provides (1
) It is a technology that can be easily incorporated into conventional manufacturing processes such as rice cracker production, and (2) it provides finer, higher-quality rice flour that is superior to Doudonko, which is currently considered to have the highest quality among rice flours. (3) The production rate is 300 to 400 kg/unit/hour for a roll mill, and 150 to 200 kg/unit/hour for an air flow mill (manufacturing scale equipment).
In the case of powder milling, a 16-unit model (16 punch machines) is used, and the production rate is approximately 90/hour), so a significant improvement in productivity can be expected.

Attorney Yukio Maruyama Procedural amendment (voluntary) September 26, 1991 Commissioner of the Japan Patent Office Wataru Fukasawa 1, Indication of the case Method for producing rice flour 3, Person making the amendment Relationship to the case Patent applicant address Niigata, Niigata Prefecture 4-1 Shinko-cho, City Name Niigata Prefecture Governor of Niigata Prefecture Kiyoshi Kaneko 4, Proxy Address No. 1712, 2-2-2 Tsukuda, Chuo-ku, Tokyo 104 Contents of Amendment 6 (1) The scope of the patent claims is attached in the attached document. I will correct it accordingly.

(2) The title of the invention will be amended to "Method for producing rice flour and food using the same."

(3) The following amendments have been made to all lines 12 to 17 of page 1 of the specification.

[The present invention relates to rice flour and foods using the same, and in particular, when producing rice flour from rice grains, soaked rice prepared by adding water such as washing and soaking in water is coarsely ground using a roll mill. Furthermore, the present invention relates to a method for producing fine rice flour with a low degree of starch damage obtained by pulverizing it with an air flow mill, and high-quality rice flour, dumplings, mochi sweets, and Western sweets based on the characteristics of the rice flour. (4) The following amendments will be made to page 19 of the specification, line 7 and below.

[Example 5 Manufacture of Nagasaki Castella 1 whole boiled egg, 1 kg of caster sugar, 100 g of starch syrup, 50 I of honey,
A mixture of 1 ounce of water and 50.9 ounces of mirin was whipped, rice flour soo and y' were added thereto, mixed, poured into a wooden frame, and baked in an oven at 160 to 180° C. for 55 minutes.

At the same time, (2) it provides a finer and better quality rice flour that is superior to Doudou flour, which is currently considered to have the highest quality among rice flours, and (3) the production speed is faster than that of roll milling. The production capacity is 300-400 K97 units/hour, and the air flow mill (manufacturing scale equipment) is 150-200/9 units/hour (in the case of body pounding powder, it is a 16-unit model [16 punch machines]; Considering that the speed is approximately 90 to 97 hours), a significant improvement in productivity can be expected.

Effects of the Invention As is clear from the above examples, the rice flour obtained by the method of the present invention has better processing characteristics and product quality than conventional products in the production of rice crackers, dumplings, giyuuhi, etc. It was exceptionally good. Furthermore, the present invention provides (1
) It is a technology that can be easily incorporated into conventional manufacturing processes such as the production of rice crackers. A method for producing rice flour, which comprises coarsely pulverizing the rice flour using a roll mill, and then pulverizing it finely using an air flow pulverizer.

2. Soaked rice prepared by water addition operations such as washing rice and soaking in water is coarsely pulverized using a roll mill, and then finely pulverized using an air flow pulverizer. Rice flour accounts for over 90%.

3. The rice flour according to claim 2, wherein the starch damage degree of the rice flour is 5% or less.

4. Rice crackers and dumplings containing rice flour obtained by coarsely pulverizing soaked rice prepared by water addition operations such as washing rice and soaking in water using a roll flour mill, and then finely pulverizing it using an air flow pulverizer.

Foods such as mochi sweets and Western sweets.

Claims (1)

[Claims] When producing rice flour from rice grains, soaked rice prepared by water addition operations such as washing rice and soaking in water is coarsely ground using a roll mill, and then finely ground using an air flow mill. Production method.