JPS6142545B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing so-called rice noodles containing rice as a main ingredient, with the aim of effectively utilizing the ingredients, characteristics, etc. of rice.

In recent years, rice production has become excessive in our country,
The amount of ancient rice stored is extremely large, and recent changes in tastes have led to an increase in the number of people eating bread and noodles. Nowadays, an important issue is how to use rice rationally and effectively for purposes other than eating rice.

The present inventors have been working on the production of rice noodles that are as good in quality and flavor as conventional udon, ramen, soba noodles, etc. whose main ingredient is rice, and that can be used for a wide variety of meals.
As a result of repeated research, we were able to complete the method for producing rice noodles according to the present invention.

Conventionally, after soaking polished rice, broken rice, etc. in water,
It has already been done to obtain rice milk by grinding water, but as a result of research, the viscosity can be adjusted by mixing appropriate amounts of other starches such as sweet potato starch, Japanese starch starch, and Japanese starch starch. It was found that the quality and taste of rice noodles were further improved.

As is known, when starch is treated with hot water, it is separated into two parts: a soluble component called amylose (10-20%) and an insoluble residue amylopectin (80-90%).

Both substances are said to yield glucose or maltose when hydrolyzed.

The amylose content of rice produced around the world is around 26 to 31%, for example, in the so-called foreign rice, which has a long and narrow grain shape, but in Japanese rice and the Japanese round grain type, the amylose content is around 17%.
~22%.

The lees containing a lot of amylose has many amorphous parts,
It is said that the degree of crystallinity is low and the grain size is also low.

If rice with a relatively low amylose content is used as a raw material, starch with a relatively high amylose content is mixed in during the production of rice noodles to reduce the total content to 25%.
As a result of experiments, it was found that rice noodles of good quality and taste can be obtained by increasing the amount to about 35%.

Furthermore, by immersing rice raw materials such as rice grains and rice flour in an alkaline solution, for example, a 0.2 to 0.5% caustic soda solution, for several hours, most of the protein, which is a component that accounts for several percent of rice, is removed and the rice grains are softened. By adding an acidic solution, for example, a hydrochloric acid solution to make it neutral, and adding appropriate amounts of other starches, such as sweet potato starch, corn, Katakuri starch, and American starch, it is possible to It was possible to obtain rice noodles with excellent quality and taste.

In addition, in the drawing, in Figure 1, 1 is a rice grain,
1' is soaked rice grains, 2 is soaking liquid, 3 is water mill, 4 is water, 5 is rice milk, 6 is starch, 7 is mixed raw material, 8 is stirring tank, 9 is stirring rod, 10 is gelatinization raw material,
11 is a semi-gelatinized raw material, 12a is a tray, 13 is a burner, 14a is a steamer, 15 is a gelatinized noodle body, 16 is a noodle body folded into quarters, 17 is a hanger, 18 is a dried noodle body, 19 is a cutter, 20 is rice noodles.

In Fig. 2, 12b is a tray that can be set continuously, 14b is a steam tunnel, 21 is a tank for rice gelatinization raw materials, and 22 is a tank for replenishing rice noodles formed into a strip to make it easier to peel them off from the tray. 23 is a semi-gelatinized noodle strip, 24 is a stainless steel plate conveyor, 25 is a cooling fan, 26 is a cutting blade, 27 is a cutting cutter, 28 is a conveyor belt, and H is a hopper. .

In addition, in FIG. 2, other symbols other than the above are as follows.
This is common to that in Figure 1.

Embodiments of the present invention will be shown below with several examples, but the technical idea of the present invention is not limited thereto.

Example 1 7.5 kg of polished rice was washed with water, placed in a container, and thoroughly immersed in a 0.2% caustic soda solution in the container.
After leaving for about 3 hours and 30 minutes, pH was adjusted with 0.5% hydrochloric acid solution.
7.1 (see Figure 1a).

Next, the soaked rice grains were taken out and ground in water using a known water mill to obtain rice milk (see Figure 1b).

Furthermore, 2.1 kg of sweet potato starch was added to the rice grains and mixed well (see Figure 1 c).
Collect 70 c.c., pour it into a separate container containing 400 c.c. of boiling water, mix thoroughly (see Figure 1 d), and mix this gelatinized raw material with the original rice milk and sweet potato starch. The mixture is returned to the mixed raw material solution while stirring to obtain a stock solution (see Figure 1e).

The weight of rice before water milling is 9.25Kg.
The amount of water added during grinding was 4.5.

Next, separately prepared 40cm long x 50cm wide x depth
Apply a small amount of oil to the surface of a 2.5 cm metal tray, pour 200 c.c. of the stock solution obtained earlier, and spread it evenly over the tray surface (see Figure 1 f).

Next, store this tray in a steamer, steam it with a burner for 1 minute and 30 seconds (see Figure 1 g), cool the tray, and take out the gelatinized noodle strips (see Figure 1 h). ), fold it into four (see Figure 1 i), hang it on a hanger and leave it to dry to obtain a dried noodle strip (see Figure 1 j).

This dried noodle strip was folded and the rice noodle strip was cut into 5 mm width using a knife-like cutter to obtain rice noodles (see Figure 1 k).

To serve these rice noodles as a meal, all you had to do was blanch them in boiling water for about 10 seconds, the same way you would blanch regular noodles, and they could be eaten in the same way as conventional udon, ramen, etc. In addition, fried udon noodles could also be fried and cooked on an iron plate in the same way as in the conventional method.

During the process of obtaining rice noodles, especially when adding sweet potato starch, isomers such as suitable concentrated products, marine products, specifically powdered seaweed and shiitake mushrooms, sesame seeds, peanuts, etc. By adding a small amount of ingredients, we were able to obtain delicious, nutritious rice noodles.

Example 2 Wash 7.5 kg of polished rice, put it in a container, pour 0.2% caustic soda solution until the water height is about 1.2 times the height of the rice, leave it for 3 hours and 30 minutes, and then add 0.5% hydrochloric acid solution. The pH was adjusted to 7.1 (see Figure 2 a).

Next, the soaked rice was taken out and ground in a water mill to obtain rice milk (see Figure 2b).

Add 2.1Kg of sweet potato starch to this rice milk,
Mix well with a mixer (see Figure 2 c), and then add a portion of the mixed raw materials into hot water from the top of the mixer, and as a result, add the gelatinized raw materials to the mixed raw materials again. A semi-gelatinized raw material liquid is obtained (see Figure 2 d).

Next, trays with appropriate widths are continuously set on the conveyor, and appropriate amounts of the stock solution are sequentially poured into the trays. As shown in Figure 2e, when supplying the semi-gelatinized raw material from the tank, an appropriate amount of oil necessary to obtain excellent semi-gelatinized noodles is supplied in advance.
After passing through a steaming tunnel for 1 minute and 30 seconds and cooling, the rice noodle strips are peeled off from the tray and cut out with a cutter, and then cut into thin noodle strips to the desired size, such as udon or soba noodles. cut off

Example 3 Using the same equipment as in Example 1, 7 kg of milled rice was washed with water, placed in a container, and 0.2% caustic soda solution was poured into it until the water level was about 1.3 times the height of the rice, and left for about 4 hours. After that, the soaked rice was neutralized to PH7.1 with 0.5% hydrochloric acid solution, and the rice was ground with water in a water mill to obtain rice milk. Then sweet potato starch 1.5
Kg, 0.7 Kg of Katakuri powder starch, and 100 g of white sesame seeds were added and mixed well with a mixer, and rice noodles were obtained by the same manufacturing method as in Example 1. Amylose content is 31.8%
It was hot.

Example 4 Using the same equipment as in Example 2, 10 kg of rice flour was soaked in a 0.2% caustic soda solution for about 3 hours, and then a 0.5% hydrochloric acid solution was added until the pH reached 7.1 to form a suspension. After that, sweet potato starch
1.8Kg, corn starch 0.4Kg, corn starch
After adding 0.3 kg, rice noodles were obtained in the same manner as in Example 2.

[Brief explanation of the drawing]

The drawings show examples of rice noodles according to the present invention, and FIGS. 1a to 1k are explanatory diagrams of each device used in Examples 1 and 3, and FIGS. It is an explanatory view of each device used in. 1... Rice grains, 1'... Soaked rice grains, 2... Soaking liquid, 3... Water mill, 4... Water, 5... Rice milk, 6... Starch, 7... Mixed raw materials, 8... Stirring Tank, 9... Stirring rod, 10... Gelatinization raw material, 11...
Semi-gelatinized raw material, 12a...Tray, 12b...Tray that can be set continuously, 13...Burner, 14a
...Steamer, 14b... Steaming tunnel, 15... Gelatinized noodle bodies, 16... Noodle bodies folded into quarters, 17...
Hanging stick, 18...Dried noodle body, 19...Cutter, 2
0...Rice noodles, 21...Rice gelatinization raw material tank, 22
...Oil tank storing oil, 23...Semi-gelatinized noodle strip, 2
4... Stainless steel plate conveyor, 25... Cooling fan, 26... Cutting blade, 27... Cutting cutter, 28
...conveyor belt, H...hopper.

Claims (1)

[Scope of Claims] 1. A suspension obtained by immersing rice raw materials such as rice grains and rice flour in an alkaline solution such as sodium hydroxide, and then neutralizing the rice raw materials by adding an acidic solution such as hydrochloric acid. Starch, or starch with a thick amylose content depending on the type of rice raw material, is added to the rice milk obtained by grinding the soaked rice grains after making it neutral, so that the total amylose content is 25 to 35%. A method for producing rice noodles, characterized in that a viscous liquid obtained by gelatinizing the rice noodles is placed in a tray, steamed, cooled, dried, and then cut into appropriate widths to obtain rice noodles. 2. A suspension obtained by immersing rice raw materials such as rice grains and rice flour in an alkaline solution such as sodium hydroxide, and then adding an acidic solution such as hydrochloric acid to neutralize the rice raw materials, or a suspension obtained by immersion after neutralization. Rice milk obtained by grinding rice grains with water has an amount of starch with a total amylose content of 25 to 35%, or starch with a high amylose content depending on the type of rice raw material, seaweed, shiitake mushrooms,
A small amount of powdered additive selected from sesame or peanut is added and a part of it is gelatinized to obtain a viscous solution, which is then steamed on a tray, cooled, dried and cut into appropriate widths to obtain rice noodles. A method of manufacturing rice noodles characterized by the following.