JPH07100002B2 - Fine grain rice flour, manufacturing method thereof and processed food using the fine grain rice flour - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fine grain rice flour suitable for processing bread, confectionery, noodles and the like and a method for producing the same, and further high quality processing obtained based on the characteristics of this fine grain rice powder. It is about food.

[0002]

2. Description of the Related Art Uruchi rice flour obtained by the present milling method is roughly classified into non-heated flour type and α-powdered flour type. The non-heated powder type is impact powder, roll powder, and soup powder, and the α-powdered powder type is miso powder, puffed rice powder, and the like.

Conventionally, rice is mostly used for grain food as cooked rice, and powdered food is limited to Japanese sweets such as dumplings, rice crackers, and cut products, and is widely used for processing such as wheat flour. There wasn't.

The reason for this is that since rice has a complex starch grain and is surrounded by a strong cell wall tissue, in the case of the non-heated flour type, only coarse flour can be produced, and if grinded forcibly, the starch grain will be It may be damaged and the workability and quality may be significantly reduced.

Further, the α-powdered powder type is used only for applications requiring properties such as binding property and water absorption,
JP-B-48-2778 and JP-A-51-14255.
Even if it is improved and used as described in Japanese Patent No. 5, the workability is inferior.

Another reason why rice flour is used in a narrow range is that starch is gelatinized at a higher temperature than other flours,
At that time, the amount of water required is large, and the water absorbency of the rice flour itself is large, so that stickiness or sagging is likely to occur and the workability is poor. Also, when trying to use it for conventional flour applications, of course, a complete alternative is impossible,
The substitution limit was practically limited to 30% (weight).

Further, as a milling method other than the above, there are a method of crushing with a large amount of water in a stone mill method, and a method of treating rice under alkaline conditions and then crushing it. It is mainly used for special purposes due to the deterioration of the flavor due to the outflow of water.

[0008]

When it is desired to use rice flour up to the present for purposes other than existing uses such as dumplings, most of the time, it is mixed with wheat flour, and the compatibility with gluten is very poor. Therefore, only a small amount was added to avoid the deterioration of quality.

For this reason, there has been a demand for a technique for producing a raw material powder which allows the use of rice flour-based powder for wheat flour applications and which does not require special equipment.

[0010]

The present invention provides brown rice, polished rice,
The raw material such as crushed rice is made into a fine powder by the action of a macerating enzyme to lower the molecular weight of cell wall tissue components. In particular, the raw rice is obtained by air flow crushing and the water content of the raw rice and rice flour is 4%. It is adjusted to ˜16% (weight) and heat-treated at 120 to 200 ° C. to improve the characteristics of rice flour.

Further, the present invention provides bread, noodles, Western confectionery, and Japanese confectionery not only by using the modified rice grains alone but also by preparing a rice flour preparation mixed with other materials such as protein, gluten, natural polysaccharides and flour. Etc. provide a wide range of processed food materials.

[0012] Examples of the protein referred to herein include soybean protein, milk protein, egg protein, collagen, myosin, microbial protein and the like, and polypeptides which are degradation products thereof. The natural polysaccharides are those excluding starch, cellulose and its decomposition products. Specifically, alginic acid, agar, carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide, pectin, xanthan gum, glucomannan, chitin, pullulan, cyclo. Examples include dextrin and curdlan.

By the milling means of the present invention, rice flour can be pulverized, the gelatinization starting temperature can be lowered, the aging can be delayed, the adhesiveness can be reduced, the water absorption can be reduced, and the wetting property can be improved. The quality increases compatibility with other materials. In addition to using modified rice flour alone, by using rice flour preparations that are mixed with other materials such as protein, gluten, natural polysaccharides and wheat flour, it is even better than using wheat flour instead of flour substitutes. It makes it possible to produce processed foods having an excellent appearance, texture, and physical properties.

[0014]

EXAMPLES Examples of the present invention will be shown below, but it should be understood that these examples are merely for facilitating the understanding of the present invention and the present invention is not limited to these examples. There must be.

1. Specific Conditions of Enzyme Treatment (1) Selection of Enzymes Suitable for Preparation of Starch Compounds Included in Rice Grains The enzymes used in the destruction of rice grain tissue are cellulase,
Hemicellulase, vectorase, etc. are used alone or in combination. The above enzymes are generally called macerating enzymes.

Among these enzymes, cellulase has a drawback that rice grains are broken during the treatment and powdered in the treatment tank, resulting in a large loss in the dehydration step.

Therefore, the hemicellulase preparation or the vectinase preparation is excellent in availability.

(2) Enzyme utilization conditions A vectinase-based preparation was added to a 0.5% (weight) citrus bectin solution in a concentration range of 0.05 to 0.5% (weight), and a vectin was used to measure the bectin. The viscosity of the liquid is 4 after 90 minutes at 30 ° C.
The enzyme concentration that reduces 0-50% (by weight) is determined.

After determining the enzyme concentration, the rice is washed, transferred to a dipping tank, and an aqueous solution having an appropriate enzyme concentration is added in the same amount as the weight of the rice to immerse it.
The immersion water temperature is 20 to 40 ° C., and the enzyme treatment is performed at 20 to 30 ° C. for 12 hours, at 30 to 35 ° C. for 8 hours, and at 35 to 40 ° C. for 5 hours. pH is the optimum pH for macerating enzyme
Since the range is wide, a range of 3 to 7 is sufficient.

When using a hemicellulase preparation or a cellulase preparation, after determining an appropriate concentration as a CMC substrate according to the above, it is used in exactly the same manner as the vectinase preparation.

2. Specific Treatment Conditions of Rice Flour Production Method (3) Method of Improving Wetting Property In order to make the surface of the solid particles wettable with water, it is necessary to increase the free energy of the solid surface.

That is, rice powder or rice is filled in a closed container so that water will not evaporate. At this time, it is necessary to perform the compaction filling and not the rough filling. After the filling, heat treatment is performed in an oven at 120 to 200 ° C. for 5 minutes to 4 hours.

The water content of rice and rice flour during heat treatment is 4 to
16% (weight) is appropriate, and the water content should be adjusted to fall within this range.

The heating time depends on the heating capacity of the oven, and when 1 kg of rice flour or rice is heat treated per 1kW 6
It takes 0 minutes. Based on this, the time is determined from the processing amount and KW.

(4) Method of Milling Enzyme-treated Rice and Raw Rice After enzyme-treating the rice, the enzyme solution in the dipping tank is dropped to obtain enzyme-treated rice.

There are the following four methods of milling enzyme-treated rice.

In the case of roll-type milling, the water content should be 2
After dry-adjusting to 4 to 26% (by weight), it is milled with a Yanagihara mill. The sieve is 60 mesh, and the section on the sieve is circulatively milled again with rice.

The section that has passed through the sieve is dried at 50 to 60 ° C. to a water content of 15% (weight) or less and then sieved again, and a section of 0 mesh or less is collected to obtain rice flour.

In the case of impact milling, the enzyme-treated rice is dried to a water content of 22 to 24% (by weight), and then milled using a mesh with 0.2 mm holes on the plate of the mill. The obtained rice flour is dried at 50 to 60 ° C. to a water content of 15% (weight) or less. After drying, rice powder of 250 mesh or less is prepared in the same manner as the roll powder.

In the case of the milling method, the enzyme-treated rice is dried to a water content of 24 to 26% (by weight), circulated and milled using an 80-mesh sieve, and then the sieve passage section is dried in the same manner as roll flour. After that, it is sieved to prepare rice flour of 250 mesh or less. In the case of air flow crushing milling, the water content of enzyme-treated rice is dried to 28 to 30% (by weight), crushed at a rotor rotation speed of 6000 to 8000 rpm at a flow rate of 1 kg per minute, and collected by a cyclone. Rice powder is obtained by drying at -60 ° C to a water content of 15% (weight) or less. The air flow crushing method is most suitable because it can be continuous and drying can be done simultaneously during milling, so finish drying is easy and a sieve for adjusting the particle size is not required.

The raw rice was soaked in the same manner as the enzyme-treated rice without the enzyme, and then the water content was adjusted to adjust the rice flour under the same conditions as the enzyme-treated rice.

The grain size of the rice flour obtained by the above milling method is 250 mesh or less. (5) Rice flour production method There are five types of rice flour production methods as shown in FIG.

The rice flour production method 1 is a method of obtaining rice flour as in (4) after treatment with vectinase under the conditions of (2) and after heat treatment under the conditions of (3).

The rice flour production method 2 is a method of obtaining rice flour after treatment with vectinase under the condition (2), milling as in (4) and heat treatment under the condition (3).

The rice flour production method 3 is a method of obtaining rice flour by treating with vectinase as in (2) and then milling as in (4).

In the rice flour production method 4, after heat treatment as in (3), and after treatment with vectinase as in (2), (4)
Is a method of obtaining rice flour.

The rice flour manufacturing method 5 is a method in which raw rice is milled as in (4) to obtain rice flour. Example 1 Production of Rice Flour When producing rice flour according to “Rice Flour Producing Method 4”, the water content of milled rice is adjusted to 14% (by weight) and the temperature is 150 ° C. in a closed container.
After keeping for 1 hour, the mixture was left to cool and treated with enzyme at 25 ° C. for 12 hours. Then, dehydration and milling were performed.

[0038]

[Table 1]

[0039]

[Table 2]

When crushed in the same milling equipment, the rice flour according to the present invention was finer than the control rice flour prepared by the conventional production method as shown in Table 1. or,
As for physicochemical properties, a decrease in the gelatinization start temperature and cooling viscosity of the amylogram were observed. In addition, the tendency that the maximum viscosity of amylogram, which is found in starch with a high degree of damage, does not tend to be low was observed, and the property that it can be used in a wide range of foods was imparted.

In general, rice flour is categorized into single starch particles, multiple starch particles in which single starch particles are integrated in the membrane structure, and cell debris when morphologically observed with a scanning electron microscope. From this, it can be said that rice flour is a particle composite of three forms. In the powder produced only by the physical milling method, most of the particle composition is occupied by cell debris, and the cell debris is broken and damaged at the time of division.

In contrast, when the enzyme-treated rice flour was observed with a scanning electron microscope, a very fine and unique morphology was confirmed at first glance. A closer observation reveals that starch granules are very numerous. Moreover, there are many things that exist independently and in perfect condition. The particle composition of this powder is such that there are very few cell debris, many single starch particles, and few damaged particles. Due to this difference in particle morphology, the present invention powder has a characteristic morphology in which a single starch multi-grain structure and a single starch grain are mixed.

Further, as shown in Table 2, when the angle of repose and the sweater potential were measured using the samples having similar particle sizes, both the angle of repose and the sweater potential were low. Further, when the rice flour produced by the conventional method and the rice flour produced by the same method were compared using the same milling apparatus, both the angle of repose and the sweater potential were decreased as in Table 2.

Example 2 Production of Rice Flour Preparations After the raw rice was washed with water by the “rice flour production method 5” shown in FIG. 1, 1
After soaking for 2 hours and dehydration, impact milled rice was designated as rice flour A, and the raw rice was washed with water according to "rice flour production method 2" and then enzyme 2
Treated at 5 ° C for 12 hours, milled by impact method to remove moisture
Rice flour B was prepared by adjusting it to 4% (weight), keeping it in a closed container at 150 ° C. for 1 hour, and then allowing it to cool. Also, rice flour A
15% active gluten (by weight) and 1% gum (by weight)
The blended product is rice flour preparation A, and the mixture of rice flour B with active gluten at 15% (by weight) is rice flour preparation B.
Rice flour preparation C was prepared by blending rice flour B with active gluten 15% (weight) and gum 1% (weight).

[0045]

[Table 3]

As shown in Table 3, the above treatment clearly shows a decrease in water absorption and an increase in compatibility with gluten and the like. Further, in the case of rice flour preparations, proper processing characteristics are imparted by adjusting the mixing ratio.

Example 3 Bread processability After the raw rice was washed with water by the "rice flour production method 5" shown in FIG.
After soaking for 2 hours and dehydration, impact milled rice was designated as rice flour A, and the raw rice was washed with water according to "rice flour production method 2" and then enzyme 2
Impact treatment and milling at 5 ℃ for 12 hours
% (Weight), rice powder B was prepared by keeping it in a closed container at 150 ° C. for 1 hour and then allowing it to cool. Also, rice flour A containing 15% (weight) of active gluten was designated as rice flour preparation A, rice flour B containing 15% (weight) of active gluten was designated as rice flour preparation B, and rice flour B was blended with active gluten 15.
% (By weight) and 1% (by weight) of gum were used as a rice flour preparation C.

Then, bread was prepared by blending 500 g of these rice flour preparations, 15 g of yeast, 10 g of salt, 20 g of sugar, 30 g of shortening and an appropriate amount of water.

After uniformly kneading 80% (by weight) of the rice flour preparation and water, let it stand for 1 hour, and then rest the rice flour preparation, salt,
The mixture was kneaded with sugar, yeast, shortening and water to make a dough. Next, it was fermented for 1 hour, finished with a floor time of 30 minutes, and fermented with a proofer for 20 minutes. This was baked in an oven.

[0050]

[Table 4]

As shown in Table 4, 10 flour as a control
Comparing bread processability by comparing bread produced at 0% (weight), the breads obtained from rice flour preparations B and C are both superior in taste, appearance and workability to rice flour preparation A. It became a thing.

Example 4 Processability of noodles According to "Rice flour production method 5" of FIG. 1, raw rice was washed with water, immersed in water for 12 hours, dehydrated, and then milled into a bowl, which was designated as rice flour A.
According to "Rice flour production method 5", raw rice was washed with water, soaked for 12 hours, dehydrated, and then air-flow pulverized to obtain rice flour B. After washing the raw rice with water according to "Rice flour manufacturing method 2", it is enzymatically treated at 25 ° C for 1
Treated for 2 hours and milled, adjusted the water content to 14% (by weight), kept it in a closed container at 150 ° C for 1 hour, and let it cool down to rice flour C. According to "rice flour manufacturing method 2" After washing the raw rice with water, treating it with enzyme at 25 ° C for 12 hours, milling by airflow pulverization method, adjusting the water content to 14% (weight), keeping it in a closed container at 150 ° C for 1 hour, and then letting it cool. Rice flour D was used. In addition, rice flour A is prepared by mixing rice flour A with gum at 2% (weight), and rice flour B is prepared by mixing gum at 2% (weight) with rice flour preparation B.
The rice flour preparation C was prepared by mixing the rice flour C with gum at 2% (weight), and the rice flour preparation D was prepared by mixing the rice flour D with gum at 2% (weight). .
Noodles were produced using this rice flour preparation.

Water was added to the above rice flour preparation in an appropriate amount and mixed for 10 minutes, and the mixture was combined 3 times and rolled 2 times, and then cut noodles were obtained with a cutting blade No. 12. The obtained noodles were boiled in boiling water for several minutes and subjected to a taste test.

[0054]

[Table 5]

As shown in Table 5, the obtained noodles contained 2% of the rice flour obtained by the "rice flour production method 5" of FIG. 1 used as a control.
Compared to the noodles obtained from the rice flour preparation A in which gum was added so that the weight became (weight), the noodle-making property was also improved, and the phenomenon of breaking the noodle strings during boiling as seen in the control was eliminated.

In particular, the noodles obtained by the rice flour preparation D lose the texture of the raw flour found in the rice flour preparations A and C, and have a firm texture and excellent texture and taste between the udon and rice noodles. Was.

Example 5 Confectionery processability (castella) According to "Rice flour production method 5" in FIG. 1, raw rice was washed with water, immersed in water for 12 hours, dehydrated, and then subjected to impact-type milled rice flour as a control according to "Rice flour production method 5". After washing the raw rice with water for 12 hours, dehydrating it, and then milling it with airflow crushing method, we named it rice flour A. After washing the raw rice with water according to "Rice flour manufacturing method 2", treating it with enzyme at 25 ° C for 12 hours to obtain airflow crushing method The rice flour B was prepared by adjusting the water content to 14% (weight), keeping it in a closed container at 150 ° C. for 1 hour, and then allowing it to cool. Castella was produced from this rice flour and wheat flour.

A dough was prepared with 1000 g of whole egg, 1000 g of white sucrose, 100 g of starch syrup, 100 g of water, 50 g of mirin, and 500 g of rice flour, and baked in an oven at 160 to 180 ° C.

[0059]

[Table 6]

As shown in Table 6, the castella obtained from the rice flour B floated and had good quality in all the evaluation items such as surface condition, sudachi, texture, taste and aging. But,
When the rice flour obtained by the “rice flour production method 5” (impact milling) used as a control was used, it floated, and the roughness was inferior and coarse particles remained in the mouth with poor mouthfeel, resulting in poor quality. .

[0061]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce ultrafine grained powder by singulating rice flour into a single grain, whereby not only a high quality processed food which has never been obtained can be obtained, but also Since rice can be used as an alternative raw material for wheat flour, it can be said to contribute to a significant increase in rice demand.

[0062]

[Brief description of drawings]

[0063]

FIG. 1 is a flow chart of rice flour production.

Claims (5)

[Claims] 1. Fine grain rice flour characterized by being treated with a macerating enzyme before or after mechanical milling. 2. The gelatinization starting temperature is lowered by 5 ° C. or more and the farinograph water absorption is 1 as compared with the case where the same milling apparatus is used.
0% (weight) or more decrease, sweater potential is 5 mV or more decrease, repose angle is 5 ° or more decrease, and the particle morphology is such that it exists as a unit of multiple particles and is mixed with single particles. The fine grain rice flour according to claim 1. 3. A method for producing fine-grained rice flour, which comprises mechanically milling raw material rice after subjecting it to macerating enzyme treatment. 4. A water content of 4 to 1 before or after enzyme treatment.
The method for producing fine grain rice flour according to claim 3, wherein the heat treatment is carried out at 120 to 200 ° C after adjusting to 6% (weight). 5. A processed food containing fine grain rice flour that has been treated with a macerating enzyme.