JPS6134784B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing rice flour that can produce white and firm dumplings. [Prior Art] The conventional method for producing rice flour simply involves milling washed polished rice and drying it. Improvements in flour milling technology have made it possible to produce fine rice flour, and the finer the rice flour, the better the water absorption rate, which improves the yield of dango and also extends its shelf life. This is shown in the table below.

[Table] However, on the other hand, the finer the particles, the more likely they are to gelatinize, resulting in so-called loose dumplings that are sticky and runny.
In addition, it also has the disadvantage that it becomes transparent and appears dark. For this reason, fine particles and coarse particles are appropriately mixed to make the raw material powder for dumplings, but as shown in the table below, the gelatinization temperature of coarse particles is approximately 10°C higher, so coarse particles that do not expand remain in the dumpling dough. This causes the backbone to become stronger, but on the other hand, it also makes the texture unpleasant on the tongue and also shortens its shelf life.

[Problem that the invention seeks to solve]

The present invention aims to obtain raw material flour for dumplings that has firmness and does not darken without mixing coarse flour by producing fine rice flour that has a high gelatinization start temperature like coarse flour. [Means for Solving the Problems] The present invention provides water-washed polished rice with a moisture content of 20 to 22%.
The method is characterized in that the treated rice is adjusted to 45 to 55° C. and subjected to moist heat treatment with stirring, and then the treated rice is milled into fine grains by a conventional method and then finished and dried. [Example] 1. Place polished rice whose moisture content has been adjusted to 20 to 22% by washing with water into a container. 2 The raw rice in this container is subjected to moist heat treatment by indirect heating by applying steam or hot water to the outside of the container while stirring. It is desirable to maintain the temperature of this moist heat treatment at 45 to 55°C. Humid heat treatment is performed for approximately 20 to 30 minutes. This moist heat treatment may be performed using any indirect heating method in which the heat source, such as fire or hot air, does not directly hit the raw rice. 3. After drying, the raw rice is milled into fine grains using a conventional method. 4. Heat the milled rice flour again to 50-55℃ using the usual method.
Finish by drying for ~5 seconds to a moisture content of about 13%. [Effects of the Invention] As described above, the present invention does not simply mill and dry water-washed polished rice, but adjusts the water-washed polished rice to a moisture content of 20 to 22% and heats it to 45 to 55°C while stirring. The treated rice is treated with moist heat using indirect heating, and the treated rice is milled into fine grains and finished drying.This pre-drying results in a rice flour that suppresses swelling compared to conventional rice flour with the same fine grains, and Since the starting temperature of rice flour becomes higher, the solubility of the rice flour decreases even though it is a fine grain, resulting in a fine grain rice flour that is prevented from becoming sticky or dripping due to gelatinization of the rice flour. Therefore, when dumplings are made using the fine-grained rice flour of the present invention as a raw material, the dumplings will be firm and firm even without the addition of coarse grains, and will have a transparent feel and will not appear dark. Moreover, unlike conventional methods, there is no need to mix coarse grains, so there are no coarse grains that do not expand in the dumpling dough, and since all the grains are fine, the texture is good, and since there are only fine grains, the water absorption rate is high. This is a method for producing rice flour that exhibits excellent characteristics such as improved dango yield, long shelf life, and delicious dango.

Claims (1)

[Claims] 1. Washed polished rice is adjusted to a moisture content of 20 to 22%, subjected to moist heat treatment at 45 to 55°C while stirring, and this treated rice is milled into fine grains by a conventional method and finished by drying. Method of manufacturing rice flour.