JPS6258696B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving sticky rice flour obtained by pulverizing sticky rice. This provides a method for reliably preserving the product without deteriorating its quality.

Conventionally, to prevent heat generation and scattering during pulverization, glutinous rice flour is thoroughly immersed in water to absorb water and then pulverized, and in order to give it preservability, it is heat-dried such as hot air drying. It is preserved and distributed with a moisture content of 15% or less, and is generally used as a raw material for gyuhi and mochi sweets under names such as mochiko. However, due to the heat treatment during the drying process, some of the starch in the sticky rice flour undergoes gelatinization and is no longer in a completely raw starch state. Therefore, when producing gyuhi or mochi sweets using such sticky rice flour, the sticky rice starch that has partially pregelatinized and aged during storage and distribution is used, so sufficient gelatinization does not occur. The stickiness is weak and sticky.
This causes a significant drop in viscosity in a short period of time. On the other hand, waxy rice flour, which is naturally dried without hot air drying to maintain the starch in the raw starch state, is used during the manufacturing process of gyuhi and mochi sweets. Because the gelatinization phenomenon occurs sufficiently, a high-quality product with strong stickiness can be obtained. However, sticky rice flour obtained through air-drying has a high moisture content, so it is susceptible to deterioration and spoilage by microorganisms such as mold and yeast, and its shelf life is only 1 day at room temperature and 3 days at most when refrigerated. Therefore, it is unsuitable as a raw material for confectionery in large-scale production, and is only used on a daily basis in small-scale production.

In view of the above-mentioned current situation, the present invention was developed as a result of research in order to obtain sticky rice flour that has a long shelf life without undergoing heat drying treatment such as hot air drying that causes quality deterioration. The soaked sticky rice is soaked to absorb enough water to bring the moisture content to 15% or more and 30% or less, and then 4 parts by weight of the soaked waxy rice is mixed with one or more sugar alcohols, reduced starch hydrolysates, or sugars. According to a method in which 1 part by weight or more of multiple types is added and mixed, then pulverized to form a powder, and then sealed in a moisture-proof packaging bag or packaging container, sticky rice flour can be produced without heating and drying. The present invention was completed based on this finding.

That is, the gist of the present invention is to soak sticky rice in water to sufficiently absorb water, adjust the moisture content to 15% to 30%, and then add sugar alcohol, reduced starch hydrolyzate, or sugar to 4 parts by weight of sticky rice. A sticky rice flour characterized by adding and mixing 1 part by weight or more of one or more selected from among them, followed by pulverization to form a powder, and then sealed in a moisture-proof packaging bag or packaging container. It is a preservation method.

The present invention will be explained in detail below.

First, the sticky rice is washed and soaked in water to make it sufficiently absorb water, and the soaking process is completed when the moisture content becomes 15% or more and 30% or less.

This moisture content must be specified accurately15
% or less, the sticky rice generates heat due to frictional heat or scatters during the subsequent pulverization process, resulting in a decrease in yield. Furthermore, if the moisture content is 30% or more, the preservability that is a feature of the present invention cannot be obtained.

Soaked sticky rice 4 obtained by the above soaking process
At least 1 part by weight of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added and mixed to part by weight, and then pulverized using a conventional method such as a stamp mill. 1 or more parts by weight of one or more selected from sugar alcohols, reduced starch hydrolysates, or saccharides are added to 4 parts by weight of waxy rice flour with a water content of 15% or more and 30% or less. A mixed powder mixture can be obtained.

In order to prevent the powder mixture obtained by the above steps from drying out and from entering microorganisms and mixed insects,
Store in a moisture-proof packaging bag or container. The addition and mixing of one or more selected from sugar alcohols, reduced starch hydrolysates, and sugars has the effect of lowering the water activity of the powder mixture containing waxy rice flour. Due to usage, it will eventually be added to sticky rice flour.
Although it is a substance that is mixed, it has the effect of preserving the raw starch in waxy rice flour without deteriorating its quality. It is selected from reduced starch hydrolyzate obtained by reduction, or sugars such as sugar, glucose, maltose, and fructose.
Also, sugar alcohol for 4 parts by weight of soaked sticky rice,
If one or more types selected from reduced starch hydrolyzate or saccharides are added and mixed in a proportion of 1 part by weight or less and then ground, the water activity will not be sufficiently reduced, resulting in poor preservability and spoilage. It ends up.

Further, in the present invention, the moisture-proof packaging bag is manufactured from a film of a thermoplastic resin such as moisture-proof cellophane, polyethylene, ethylene vinyl acetate copolymer polypropylene, polyester, polyvinylidene chloride, polycarbonate, aluminum foil, or a composite film thereof. You can use the packaging bags.

As the moisture-proof container, cans such as aluminum cans and steel cans, bottles, or molded containers made of thermoplastic resin materials such as those described above can be used.

According to the above invention, there are the following advantages.

That is, the waxy rice flour is sufficiently absorbed to have a water content of 15% to 30%, and then one type selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added to 4 parts by weight of the sticky rice flour. Alternatively, by adding and mixing 1 part by weight or more of multiple types and then pulverizing the resulting powder mixture, sealing the resulting powder mixture in a moisture-proof packaging bag or packaging container prevents spoilage due to microorganisms or breeding of mixed insects. can do. As a result, the shelf life of glutinous rice flour is extended, its transportation range is expanded, it can be stably supplied as a raw material for gyuhi and mochi sweets, and it can be used as a raw material for large-scale production.

Next, the present invention will be described in more detail with reference to Examples.

Example 1 After washing, 20 parts by weight of sorbitol and 10 parts by weight of sugar were added and mixed to 100 parts by weight of soaked glutinous rice, which was soaked in 20°C water for 2 to 5 hours to have a moisture content of 25.5%. Next, a powder mixture having a water activity value of 0.77 was obtained by pulverization using a stamp mill according to a conventional method.

Next, this was filled into a polyethylene packaging bag with a thickness of 60 μm, sealed, and stored at 35°C. After 10 days, the packaging bag was opened and the powder mixture inside was observed. No alcohol odor or mold growth was observed in the body mixture, and it had the characteristic aroma of sticky rice flour. When raw yatsuhashi was prepared using this powder mixture as a raw material according to a conventional method, sticky and delicious raw yatsuhashi was obtained.

Example 2 15 parts by weight of reduced starch hydrolyzate and 10 parts by weight of sugar were added and mixed to 100 parts by weight of soaked waxy rice which had been soaked in water at 15°C for 4 hours to reach a moisture content of 20.5% after washing with water. Pulverization treatment was performed using a stamp mill according to a conventional method to obtain a powder mixture with a water activity value of 0.79.

This powder mixture is made of KOP (vinylidene chloride coated polypropylene) 20μ/PE (polyethylene).
Filled into packaging bags made with 40μ laminated film,
It was sealed and stored at 30°C. After 20 days, the packaging bag was opened and the powder mixture inside was observed. As a result, no alcohol odor or mold growth was observed in the powder mixture, and it had the characteristic aroma of sticky rice. . When mochi confectionery was prepared using this powder mixture as a raw material in accordance with a conventional method, flavorful mochi confectionery with sufficient starch gelatinization was obtained.

Claims (1)

[Claims] 1. Soak sticky rice in water to reduce its moisture content to 15% or more and 30% or less, and then add one or more of sugar alcohols, reduced starch hydrolysates, or sugars to 4 parts by weight of sticky rice. A method for preserving glutinous rice flour, which comprises adding and mixing 1 part by weight or more of seeds, then pulverizing the powder to form a powder, and sealing the powder in a moisture-proof packaging bag or packaging container.