JPH06311859A - Colored rice powder and production thereof - Google Patents

Abstract

PURPOSE:To provide a method for coloring food products. CONSTITUTION:Color rice such as red, green or black rice is polished and the polished rice is made into powder. In the meantime, 100g of unpolished color rice and 1,000cc of water are placed in a pot, thoroughly mixed, boiled with strong flame of propane gas for 5 to 7 minutes and separated through a bamboo basket or cloth into water and rice grains. The water filtrate is further boiled for 30 to 60 minutes, until the volume is concentrated to 300cc. The concentrate is cooled with water for 20 to 30 minutes and the red color concentrate is extracted. Then, the polished rice powder is mixed with 80 to 100cc of the red extract based on the 100g of the powder to develop red color. This method can develop more bright color than that of the original rice safely without adverse effect on the intrinsic taste.

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 a natural and beautiful colored rice flour by using a colorant of a raw material without uniformly dissolving and coloring a chemical colorant in the raw material.

[0002]

2. Description of the Related Art Most conventional food coloring means are
Dissolving pigments purified from other substances in the material, such as yogurt with fruit mixed with various crushed fruits, colored slicing pieces of heartwood and pudding, jelly mixed with fruit , Or a three-color cream in which creams colored with pigments purified from different substances are laminated, or those with a very monotonous color scheme such as sake with gold leaf, or those obtained by simply powdering natural pigments In other words, it has not been able to fully satisfy the taste and health of consumers.

[0003]

DISCLOSURE OF THE INVENTION In view of the above-mentioned situation, the present invention has conducted various researches on today's coloring methods, and as a result, red rice, green rice, black rice or brown rice of each color is milled as it is In addition, the surface of rice flour with chemical coloring is clean, but its harmfulness may be suspected, and the taste of food has a close relationship with its color. Today, we can't think of eating habits that have nothing to do with the purpose of providing harmless food to the human body with beautiful colors.

[0004]

As a result of various experiments for solving the above problems, the present invention can obtain a natural colored rice flour that develops a more beautiful color by taking the following means. It was The point is to polish colored brown rice such as red rice, green rice and black rice, separate it into rice and rice bran, and mill with a mill. On the other hand, after extracting a color extract from other brown rice, a means for separately mixing is taken.

[0005]

Since the present invention has taken the above-mentioned means, the rice cake or the rice cake, which is obtained by simply milling red rice into food by a conventional method, or a dumpling, etc., has a light reddish brown color, but is completely different from the conventional method. By carrying out the process of the invention, a bright pink beautiful rice cake or dumpling could be obtained.

[0006]

EXAMPLES The present invention will be described in more detail with reference to examples.

Colored brown rice includes red rice, green rice, black rice and the like, but the extraction method is the same although the color of the extract is different. The red rice will be described in detail below. The first step is to polish brown rice of red rice with a rice mill to separate it into white rice and rice bran, mill the polished rice into flour and save the flour.

Second Step Next, a deep blood red extract is extracted from red rice brown rice prepared separately from the first step. That is, it is important to put 100 g of brown rice of red rice that has been thoroughly washed with water and 1,000 cc of water in a container, heat it with a high heat of propane gas, and cook it so that the water does not become cloudy when it begins to boil. Cook for 5 to 7 minutes carefully until it does not crack. Immediately after cooking, extinguish the heat, and use a colander or strainer cloth to separate brown rice from red rice and water until it becomes porridge-like. The strained water is further boiled for 30 to 60 minutes, then boiled until the amount of water reaches 300 cc, and then cooled with water or cold water for 20 to 30 minutes to extract a deep red bloody red rice extract. .
The extract should not be dried until it is completely free of water. The extracted extract is stored in the refrigerator in the state in which it was extracted.

The relationship between the amount of brown rice in red rice and the amount of water to be added first has a delicate relationship with the degree of color development of the extracted extract, and this is shown in Table 1. The example illustrates the case of extracting a deep blood red extract, but according to Table 1, pink,
Of course, it is possible to extract a blood red extract.

Third Step The white rice flour and the deep blood red extract extracted in the first and second steps are added to 100 g of the flour to extract 80 to 100c.
Mix well in the ratio of c, knead well with a stirring rod, and dry. In this case, cold air or slightly hot air drying is suitable,
It goes without saying that high heat should never be given as it will change the protein and starch quality. If the drying is incomplete, it will mold. Colored rice flour colored by this method can obtain a clearer color than the color peculiar to the material. In addition, after kneading, pressure may be applied to the kneaded product to make it into a solid form, or it may be processed into a noodle form. Today, the production method of the present invention can be applied to products such as glutinous rice and glutinous rice. Further, although it is possible to further add an extract extracted from another substance in the third step, addition from another substance must be a natural product extract for the purpose of the present invention. In addition, it is of course possible to extract the extract from the rice bran after rice polishing in the second step.

[0011]

EFFECTS OF THE INVENTION Since the present invention has the above-mentioned constitution, it is harmless to the human body because it uses 100% natural pigments without adding additives as in the prior art, and it is harmless to the human body. The glossy color that could only be obtained with chemical coloring agents can now be produced naturally.

Claims (2)

[Claims] 1. Colored brown rice such as red rice, green rice and black rice is made into white rice by a rice polishing machine and milled into a powder by a milling machine, and a natural extract extracted from the colored brown rice is separately added to 80 to 100 g of white rice. A method for producing colored rice flour, which comprises mixing well at a ratio of 100 cc, kneading well with a stirring rod, and then drying to develop color. 2. The natural colored rice flour according to claim 1.