JPH07163297A - Production of rice cracker - Google Patents

Abstract

PURPOSE:To provide a method for producing nonglutinous rice cracker from amylose-rich nonglutinous rice of indica species as feedstock rice, directly using the conventional rice cracker production line with the nonglutinous rice of domestic japonica species as feedstock rice. CONSTITUTION:Feedstock rice of indica species is washed with water and immersed in an aqueous dispersion of cellulase (a cell wall digesting enzyme) for 24hr followed by hydro-extraction. The resultant rice is then ground into flour which is then steamed, followed by producing nonglutinous rice cracker through the conventional process.

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 confectionery using indica type glutinous rice having a high amylose content, using a conventional rice candy production line made from domestically produced rice (Japonica glutinous rice). is there.

[0002]

2. Description of the Related Art In a conventional method for producing non-glutinous rice crackers, the non-glutinous rice is washed and soaked in water, and then drained and then milled or steamed without milling to form a dough, which is then rolled into a sheet-like dough to obtain a desired shape. After molding, rice dessert was obtained by drying, baking and seasoning.

The raw glutinous rice used in the usual method for producing glutinous rice crackers is domestic rice, which is a so-called japonica type of rice with a short grain, its properties are easy to steam, and the dough after steaming is viscous and has almost no odor. is there.

[0004] Compared to this Japonica glutinous rice, Indica glutinous rice mainly produced in Southeast Asia etc., the growth temperature conditions were remarkably different, and at the average ripening temperature during the ripening period, in the Japonica glutinous rice. Is
No matter how high it is below 30 ℃, indica glutinous rice exceeds 30 ℃, and the morphology of rice is japonica glutinous rice is short grain whereas Indica glutinous rice is long grain. In addition to the difference in appearance, there are of course differences in the properties due to the species origin, but in combination with the differences in the growth temperature conditions as described above, the properties of the two are different in various ways, especially of the Indica species that ripen at high temperatures. The non-glutinous rice has a high amylose content, that is, the amylose content of the non-glutinous rice of Japonica domestic rice is around 20%, whereas the amylose content of the indica non-glutinous rice is high around 30% and the degree of polymerization of the starch is large. The straight chain has a long chain length, the micelles are strong, and the fiber content of Indica-type non-glutinous rice is about three times as high as that of domestically produced Japonica-type non-glutinous rice. A.

[0005] Indica-type glutinous rice having such properties has a high aging rate even when gelatinized, and thus the steamed dough tends to get crumbled when the dough is cooled, and the stamped dough shrinks to form the stamped dough. Not only will it not be maintained, but the connection between the die-cutting dough and the die-cutting dough will be broken, and it will not be possible to transfer the die-cutting dough from the spreading machine to the dryer. However, since the water absorption was poor, it was difficult to pulverize the rice grains by softening them due to water absorption.

For this reason, when Indica-type glutinous rice is used as a raw material for rice crackers, the water absorption of the rice is poor when the rice is washed and soaked. Difficult to steam, and starch must be steamed for a long time with strong steaming, and the starch will not be gelatinized enough. Even if rice is milled and steamed with powder, it will be difficult to mill and only coarse powder will be obtained. Therefore, there is a drawback that steaming is apt to be insufficient, and further, a so-called foreign rice odor that strongly feels during steaming remains in the baked rice cracker dough and is also felt when eating rice crackers.

[0007] Therefore, in the production line which is produced by using domestic rice that is Japonica-type glutinous rice, it is not possible to produce glutinous rice cake using the conventional production line using the Indica-type glutinous rice as a raw material. . That is, a treatment process is required to modify the properties of rice to properties close to those of domestic rice. Specifically, some modification treatment must be performed in the rice dipping process step, and indica-type non-glutinous rice is required. Various treatment methods have been hitherto studied for making the properties close to that of domestic rice, which is glutinous rice of Japonica.

[0008] For example, as a method for causing amylase to act on rice, a method of dipping it in a solution of amylase with a soluble calcium salt is disclosed in JP-B-317334, and a method of forming a film of α-starch absorbing amylase on the outer layer of rice grain. Japanese Examined Patent Publication No. 33-8425, Japanese Examined Patent Publication No. 35-1781 regarding the method of adding amylase and alkaline phosphate, and Japanese Examined Patent Publication No. 35-10980 as a method of allowing a protease to act on rice.

[0009] In any case, the indica-type glutinous rice is made to have a property close to that of domestic rice of Japonica-type glutinous rice in order to facilitate cooking and steaming.

Further, as a method utilizing an enzyme, a method of reacting cellulase and protease on rice is disclosed in Japanese Examined Patent Publication No.
-There is issue 11936.

This method is a method in which cooked or steamed rice becomes steamed rice that is easy to process by allowing cellulase and protease to act on the rice.

Further, Japanese Patent Laid-Open No. 4-287652 discloses a method of causing an enzyme agent to act on rice. In this method, a macerating enzyme is allowed to act on rice to lower the molecular weight of the cell wall tissue component, thereby realizing micronization.

Similarly, there is Japanese Patent Laid-Open No. 5-68468 as a method for pulverizing rice into fine powder.

In this method, as in Japanese Patent Application Laid-Open No. 4-287652, there is no particular notice regarding rice, but it is a method for obtaining rice flour for bread dough by finely pulverizing the rice by enzyme treatment for japonica type rice.

[0015]

However, when amylase is used, as in Japanese Patent Publication Nos. 31-3734, 33-8425, 35-1781, and 35-10980 of these conventional examples, when amylase is used, Since the starch directly acts on the starch, some of the starch is modified as dextrin is produced and the physical properties of the rice cake dough obtained by the steaming process change, so it is necessary to adjust the action time, temperature, and pH. It was difficult to actually adopt such a method in the rice cracker production line.

Further, in Japanese Examined Patent Publication No. 38-11936, when steamed rice of Indica seeds was treated and cooked by this method, good steamed rice was obtained. However, by this method, rice cake of Indica seeds was treated. I couldn't get a satisfying rice cracker even if I made it. That is, since rice is heated in the presence of a large amount of water, the soft cell membranes and fibers of rice grains are decomposed and softened by an enzymatic action to sufficiently disintegrate both inside and outside of rice grains, while rice crackers have a low water content. Since starch is pregelatinized, starch rice with relatively mild amiclopectin content is approximately 100%, that is, it is effective for paddy rice rice, upland rice rice, and indica rice seed rice, but it is effective for Indica rice seed rice. The method could not be used without changing the conventional rice cracker manufacturing process.

According to the method disclosed in Japanese Patent Laid-Open No. 4-287652, the grain of rice which is the object of the fine powder is japonica glutinous rice, although there is no specific record. The starch micelles of japonica glutinous rice are not firm unlike the indica glutinous rice, and rice can be steamed with round grains and flour in the normal rice cracker manufacturing process, and it is not necessary to bother to finely pulverize it with enzymes. It is a thing. Further, the rice flour obtained by heat treatment before and after the enzyme treatment has a modifying effect such as pulverization, lowering of gelatinization start temperature, delay of aging, decrease of adhesiveness, decrease of water absorption, increase of wetting property, etc. By mixing it with other materials such as wheat flour, a processed food having a better appearance, texture and physical properties than wheat flour can be obtained.

In the two prior arts of JP-A-5-68468 and JP-A-4-287652, the texture of rice is improved by pulverizing the rice and making fine rice flour equal to or more than wheat flour. The powder has different properties so that the water absorption of the blending material can be adjusted when it is mixed with the blending material without any discomfort. It is intended for finely pulverizing rice, and the amylose content is It was not a solution to the technical problem that gelatinization (steaming) can be performed in the same amount of Indica rice as Japonica seeds with the same treatment as Japonica seeds and the so-called foreign rice odor of Indica seeds is removed. .

[0019] In the case of treating indica-type glutinous rice in a conventional rice cracker production line, the water absorption rate when soaking in water is slower and the water absorption amount is smaller than that of ordinary glutinous rice. In order to absorb water, it is necessary to soak for a long time, and it is necessary to add an immersion tank.

In addition, when steaming, the steaming must be strengthened, and rice must be steamed unless the steam pressure is higher than usual and the steaming is performed at a high temperature for a long time. As a result, the rice cake dough turns brown after being steamed for a long time, and the rice cake dough obtained by strong steaming has strong elasticity. Even in the sheet form, there is a problem that the material thickness becomes uneven due to the unevenness and the die-cut molding material cannot be finished uniformly.

On the other hand, as a method of steaming in a short time, a method of finely milling rice to increase the surface area during steaming is conceivable. However, since indica-type glutinous rice has poor water absorption, softening of rice due to water absorption is small. However, since the rice grains are hard, only coarse powder can be obtained, and fine milling is difficult.

Furthermore, in the conventional drying process, when drying in two stages, the first drying finishes at around 18%, and then it is transferred to the Nakase process to homogenize the moisture inside and outside the dough. , The steamed rice cake dough has a faster starch aging than the japonica type non-glutinous rice, so if the water content of the dough before the nekase is not lowered to a lower level in the drying process of the molding dough, the rice cake dough will become shabby.
Or even if it doesn't happen, the swelling power at the time of baking will be weak and only dough with a bad texture will be obtained.

Therefore, the present invention is a conventional rice cracker production line,
There has been a demand for a treatment method in which indica-type glutinous rice can be easily used as a raw material in the same manner as japonica-type glutinous rice.

[0024]

[Means for Solving the Problems] In order to achieve the above-mentioned object of producing rice confectionery by using Indica-type glutinous rice as a raw material rice in the same manner as conventional Japonica-type glutinous rice, a raw material of Indica-type It is characterized in that after glutinous rice is washed with water, it is soaked in water in which cellulase-decomposing enzyme cellulase is dispersed for 2 to 4 hours, drained, milled and steamed, and then glutinous rice cake is made by a conventional method. is there.

In the present invention, in order to facilitate the steaming of Indica varieties of glutinous rice, cellulase which is a cell wall composition decomposing enzyme is mixed with immersion water and immersed. In this case, the concentration of cellulase may be 0.05% or more, and if it is less than that, the action of decomposing the cell wall composition component is weak, and the effect of the present invention cannot be obtained unless it is soaked for a long time. Is about 2 to 4 hours.

In the cellulase treatment, the use of an organic acid such as lactic acid or acetic acid or hydrochloric acid as a pH adjuster tends to leave a sour odor, and when neutralized, the sour odor disappears but an acrid alkaline agent remains, which is not preferable. Therefore, in the present invention, it is preferable to use a phosphate that does not leave a sour odor, or a buffer thereof.

The immersion temperature can be 20 ° C. to 70 ° C.,
It is preferably 30 ° C to 45 ° C. The optimum pH is pH
2 to pH 8 is possible, preferably pH 3,0 to pH
5,0 is good.

After the completion of the immersion, the rice may be drained, the drained rice may be milled with a mill and then steamed with a kneader to obtain a mochi dough. For the milling, it is necessary to use an airflow crusher or the like, and the powder having a particle size of 42 mesh pass should be 70% or more. If there is a large amount of powder having a particle size of more than 42 mesh pass, the odor of outside rice derived from fatty acids will not be sufficiently volatilized during cooking and baking, and some odor of outside rice will remain in the rice cracker dough, and at the same time gelatinization will be insufficient in the steamer. This is because the coarse powder as it is is kneaded together with the fine powder in the subsequent process of kneading, and gelatinization progresses, so that uniform gelatinization cannot be achieved as a whole.

When milling with a roll, the soft cell portion inside the rice grain is more finely crushed and the outer side of the rice grain is not crushed, so that coarse powder is increased, which is not preferable, and the whole is relatively uniformly crushed. A mill such as a crusher is suitable.

The obtained mochi dough is rolled, molded, and
Rice crackers are obtained by the steps of drying, baking and seasoning.

[0031]

EXAMPLES Examples of the present invention will be shown below. In addition, in Example 1 and Example 2, the milled polished rice of Indica species having an amylose content of 27,7%, a protein content of 7,0% and a water content of 1,3% was used, and in Examples 3 and 4, Amylose content 34.3%, protein content 7.3%, water content 1
Rice confectioneries were produced according to the respective examples using 3,1% of Indica rice cake milled rice.

(Example 1) After washing polished rice with Indica seed mash, the cellulase (trade name Cellulase A Amano Pharmaceutical Co., Ltd.) solution having a concentration of 0.1% was immersed in dipping water having a volume of 1.5 times that of rice. It was dipped, and after 4 hours at 37 ° C., drained and milled with an airflow mill. Next, it was steamed by a kneading machine according to a conventional method for producing rice crackers, and then rolled, cut into a mold, dried and baked.

The obtained rice cracker dough had good odor and no offensive odor.

(Example 2) After washing the indica seed milled polished rice with water, cellulase (trade name Cellulase A manufactured by Amano Pharmaceutical Co., Ltd.) solution having a concentration of 0.1% was immersed in dipping water having a volume of 1.5 times that of rice. Immerse, and at that time, adjust the pH with a pH adjuster (trade name: New Efsilin Sun F FC Chemical Co., Ltd.)
It was adjusted to 4,5, and after 4 hours at 37 ° C, the water was drained and milled with an airflow mill. Next, it was steamed by a kneading machine according to a conventional method for producing rice crackers, and then rolled, cut into a mold, dried and baked.

The obtained rice cracker dough had a good smell and had no offensive odor.

(Example 3) [0036] After washing Indica seed milled polished rice with water, cellulase (trade name Cellulase A manufactured by Amano Pharmaceutical Co., Ltd.) solution having a concentration of 0.25% was immersed in dipping water having a volume of 1.5 times that of rice. After soaking, the mixture was drained at 37 ° C. for 2 hours, drained, and milled with an airflow mill. Next, it was steamed by a kneading machine according to a conventional method for producing rice crackers, and then rolled, cut into a mold, dried and baked.

The resulting rice cracker dough had a good smell and had no offensive odor.

(Example 4) [0038] After washing the indica seed milled polished rice with water, a cellulase (trade name Cellulase A manufactured by Amano Pharmaceutical Co., Ltd.) solution having a concentration of 0.25% was immersed in dipping water having a volume of 1,5 times that of rice. Immerse, and at that time, p with a pH adjuster (trade name, New Fushirin Sun F FC Chemical Co., Ltd.)
After adjusting to H4,5, the mixture was drained after 2 hours at 37 ° C. and milled with an airflow mill. Next, it was steamed by a kneading machine according to a conventional method for producing rice crackers, and then rolled, cut into a mold, dried and baked.

The obtained rice cracker dough had a good smell and had no offensive odor.

Table 1 shows the water absorption rate and the grain size of milling of Indica millet-polished rice according to Examples 1, 2, 3 and 4 with and without enzyme treatment and with or without pH adjustment. For comparison, after washing the Indica seed milled polished rice of Example 1 which was not subjected to any enzyme treatment and pH adjustment, it was immersed in water, drained at 37 ° C. for 4 hours, and drained with an airflow mill. The milled and untreated rice was compared. The enzyme treatment improved the water absorption and increased the amount of fine powder passing through 42 mesh.

[0041]

[Table 1] Enzyme treatment pH adjustment Water absorption rate (%) Particle size (42 mesh pass) Untreated rice No No 27,659,8% Example 1 Yes No 30,5 72,5% Example 2 Yes Yes 30, 1 78,1% Example 3 Yes No 29,871,3% Example 4 Yes Yes 30,0 75,6% Water absorption; 20 g sample was taken and centrifuged (2,000 rp).
water (135 ° C. drying method) and measured.

[0042]

According to the method of the present invention, the indica varieties with high amylose content are used as raw rice.
There is an effect that a rice cracker can be manufactured as it is with the domestically-produced rice, Japonica-type cake, without providing any new equipment in the conventional cake-cake manufacturing line.

According to the method for producing a rice cracker of the present invention, the steaming phenomenon of the rice cake dough is not significantly larger than that of the rice cake dough obtained by steaming the rice of Japonica sp. Physical properties similar to those of rice cake dough made from glutinous rice can be obtained, and a so-called outside rice odor is produced when steamed, but the baked rice cracker dough does not have an outside rice odor.

Since the concentration of cellulase degrading enzyme cellulase was set to 0.05% or more, the effect of degrading the cell wall composition components of indica glutinous rice was strengthened, so that the soaking time can be shortened. is there.

By using a pH adjusting agent such as phosphate, the sour odor caused by the conventional pH adjusting agent and the acridity due to neutralization do not remain, so that there is an effect that a preferable rice confectionery material can be obtained.

By milling the indica type non-glutinous rice so that the powder having a particle size of 42 mesh pass is 70% or more,
There is an effect that the outside rice odor derived from fatty acids does not remain in the rice cracker dough during steaming and baking, and uniform gelatinization of the entire rice cake dough is achieved.

Claims (4)

[Claims] 1. After washing raw rice of Indica seeds with water,
2 to the water in which cellulase degrading enzyme cellulase is dispersed
A method for producing rice crackers, which comprises soaking for 4 hours, draining, milling, steaming, and then making glutinous rice crackers by a conventional method. 2. After washing raw rice of Indica seeds with water,
The cell wall composition degrading enzyme cellulase is soaked in water dispersed to a concentration of 0.05% or more for 2 to 4 hours, drained, milled and then steamed, and then the pastry cake is made by a conventional method. Method of manufacturing rice crackers. 3. After washing raw rice of Indica seeds with water,
Cell wall composition component Degrading enzyme Cellulase is dispersed at a concentration of 0.05% or more to adjust the pH of the water with a pH adjusting agent such as phosphate and soak for 2 to 4 hours to drain water, then mill and steam. A method for producing rice crackers, which comprises producing a pastry cake according to a conventional method. 4. After washing raw rice of Indica seeds with water,
Cell wall composition degrading enzyme Cellulase is dispersed at a concentration of 0.5% or more to adjust the pH of water with a pH adjusting agent such as phosphate and soak for 2 to 4 hours to remove water, and then to give a particle size of 42.
A method for producing rice crackers, which comprises milling so that the rice flour in the mesh pass is 70% or more, steaming it, and then making glutinous rice crackers by a conventional method.