JPS6261305B2 - - 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, and it is possible to preserve sticky rice flour, which is easily deteriorated by microorganisms, while retaining its moisture without heating and drying it. This provides a method for reliably preserving data without causing damage.

Conventionally, in order to prevent heat generation and scattering during pulverization, glutinous rice is thoroughly immersed in water to absorb it and then pulverized.In order to give it preservability, it is then subjected to heat drying such as hot air drying. It is preserved and distributed with a moisture content of 15% or less, and is generally used as an ingredient in gyuhi and mochi sweets under names such as glutinous rice flour. However, due to the heat treatment during the drying process, some of the starch in the sticky rice flour is converted to a, and is no longer in a completely raw starch state. Therefore, when producing gyuhi and mochi sweets using such glutinous rice flour, the glutinous rice starch that has been converted to a and aged during storage and distribution is used, so sufficient a conversion does not occur. This causes the viscosity to become weak and sluggish, and the viscosity to drop significantly 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. Since the a-oxidation phenomenon occurs sufficiently, a sticky and high quality product can be obtained. However, sticky rice flour obtained through natural 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.
Because it is about a day long, it is unsuitable as a raw material for confectionery in large-scale production, and can only be used in small-scale production.
It is only used on a daily basis.

In view of the above-mentioned current situation, the present invention was developed by soaking sticky rice in water as a result of research in order to obtain sticky rice flour that has a long shelf life without applying heat drying treatment such as hot air drying that causes quality deterioration. The water content is reduced to 15% by pulverizing it by a conventional method such as a stamp mill, and drying it at room temperature.
% or more and less than 30%, and then add this sticky rice flour 7
One or more parts selected from sugar alcohols, reduced starch hydrolysates, or carbohydrates are added to and mixed with each part by weight, and then placed in a packaging bag or packaging container with gas barrier properties. It has been discovered that the above object can be achieved by sealing the product together with an oxygen absorber, and the present invention has been completed based on this knowledge.

That is, the gist of the present invention is to soak glutinous rice in water to sufficiently absorb water, and then pulverize the resulting glutinous rice flour, which is then dried at low to room temperature to reduce its moisture content to 15% or more and 30% or less. , After that, 1 part selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added to 7 parts by weight of this sticky rice.
This is a method for preserving waxy rice flour, which is characterized by adding and mixing one or more seeds in an amount of 1 part by weight or more, and sealingly packaging the seeds together with an oxygen absorber in a packaging bag or packaging container having gas barrier properties.

The present invention will be explained in more detail below.

First, sticky rice is washed, soaked in water to absorb water sufficiently, and then ground by a conventional method such as a stamp mill to obtain sticky rice flour. The reason why the sticky rice is made to sufficiently absorb water is to prevent the sticky rice from generating heat due to frictional heat during the crushing process, or from scattering and reducing the yield. After that, the moisture content of sticky rice flour is reduced to 15 by drying at low temperature to room temperature.
% or more and 30% or less. The drying method uses natural drying at room temperature, vacuum drying at room temperature to low temperature, or drying from low temperature to room temperature by freeze drying, etc. When the moisture content of sticky rice flour is 15% or more and 30% or less, Abort the drying process. If the moisture content is less than 15%, it may not be possible to obtain a sticky, high-quality product when making gyuhi or mochi sweets, or it may take too long to dry to less than 15%, during which time the sticky rice flour will spoil. There is a fear. Also, the moisture content is 30
Moisture content is 15% because storage stability cannot be achieved even if the water content exceeds 15%.
It is necessary to keep it above 30%.

At least 1 part by weight of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added and mixed to 7 parts by weight of waxy rice flour obtained in the above previous step, and this is used as a gas barrier. Store in a sealed packaging bag or container with an oxygen absorber. 1 selected from sticky rice flour, sugar alcohol-reduced starch hydrolyzate or sugars
Adding and mixing seeds or more has the effect of lowering the water activity of the powder mixture containing the sticky rice flour. , which acts to preserve the raw starch in waxy rice flour without altering its quality, is a reduction product obtained by ring-forming sugar alcohols such as maltitol, sorbitol, and xylitol, and dextrin having a glucose chain length longer than oligosaccharides. The starch is composed of a hydrolyzate or one or more compounds selected from sugars such as sugar, glucose, maltose, and fructose.
Moreover, since it is a sweetener, there is no need to separate it from sticky rice flour as long as it is used as a raw material for confectionery production.On the contrary, it is not necessary to separate it from sticky rice flour.
If the sweetener is added in the form of seeds or more, the amount of sweetener added during confectionery production can be reduced accordingly.

Further, the addition ratio of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is 1 part by weight or more per 7 parts by weight of waxy rice flour,
This is generally small compared to the amount of sweetness added during confectionery production, so confectionery produced from a powder mixture containing the sticky rice flour will not be too sweet.

Also, sugar alcohol for 7 parts by weight of sticky rice flour,
When one or more selected from reduced starch hydrolyzate or saccharide is added and mixed in a proportion of 1 part by weight or less, the water activity does not decrease sufficiently, so packaging bags or packaging with gas barrier properties are used. Even if the container is sealed with an oxygen absorber, it will not maintain its shelf life and will spoil.

Next, the oxygen absorber is used to preserve waxy rice flour in a deoxidized state to prevent the growth of aerobic microorganisms such as mold or insects such as weevils, and is used to store waxy rice flour in a sealed system. As long as the inside is deoxidized, vacuum packaging, gas replacement packaging with carbon dioxide gas, nitrogen gas, etc. may be used, and a gas replacement agent that absorbs oxygen and generates carbon dioxide gas may be used.

In the present invention, packaging bags having gas barrier properties include, for example, polyvinylidene chloride films, polyvinylidene chloride coated films (e.g. polyvinylidene chloride coated polyethylene films, polyvinylidene chloride coated polypropylene films), polyamide/polyethylene laminates, etc. Synthetic resin films that block or prevent the permeation of water vapor and oxygen, such as polyvinylidene chloride coated polypropylene/polyethylene laminated films, and polyester/aluminum foil/
Packaging bags made of laminated films with aluminum foil interposed therein, such as polyethylene laminated films and aluminum foil/polyethylene laminated films, are used. Further, as packaging containers having gas barrier properties, cans such as aluminum cans and steel cans, bottles, or molded containers processed from the above-mentioned synthetic resins can be used.

The above invention has the following advantages.
That is, glutinous rice that has sufficiently absorbed water is pulverized to make glutinous rice flour, then dried at low to room temperature to a moisture content of 15% to 30%, and then
At least 1 part by weight of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added and mixed to 7 parts by weight of this waxy rice flour, and this is packed in a packaging bag with gas barrier properties or By sealing the packaging container together with an oxygen absorber, spoilage caused by microorganisms or breeding of insects can be prevented. 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 with water, soaking in water for 6 hours and draining the water, sticky rice was pulverized in a stamp mill according to a conventional method, and then air-dried for 10 hours to obtain a rice with a moisture content of 25.5%. 90 parts by weight of sorbitol and 10 parts by weight of sugar are added and mixed to 700 parts by weight of waxy rice flour to form a powder mixture with a water activity value of 0.86, which is then mixed with an oxygen scavenger using KOP (vinylidene chloride coated polypropylene) 20μ/PE (polyethylene). Filled and sealed in a pouch made of 40μ laminated film, then
Stored at 35°C. I took it out and opened the pouch after 10 days, but there was no alcohol odor or mold growth, and there was a unique aroma of sticky rice flour.When I made raw yatsuhashi using this raw material in a conventional manner, it was very sticky. A firm product was obtained.

Example 2 Waxy rice with a moisture content of 20.5% was obtained by soaking in water for 8 hours after washing, pulverizing the glutinous rice in a stamp mill according to a conventional method, and then naturally drying it for 1 day and night. To 100 parts by weight, 10 parts by weight of the reduced starch hydrolyzate and 10 parts by weight of sugar were added and mixed to obtain a powder mixture with a water activity value of 0.85. Next, this was mixed with OPP (oriented polypropylene) 25μ/
KON (vinylidene chloride coated stretched nylon) 15
It was filled and sealed in a pouch made of a 40μ μ/PE (polyethylene) laminated film, and then stored at 30°C. I took it out after 15 days and opened the pouch, but
No alcohol odor or mold growth was observed, and the product had the characteristic aroma of sticky rice flour. When gyuhi was prepared using this powder mixture as a raw material according to a conventional method, a firm and high-quality gyuhi was obtained.

Claims (1)

[Claims] 1. The sticky rice obtained by soaking sticky rice in water to absorb it sufficiently and then pulverizing it is dried at low to room temperature to reduce its moisture content from 15% to 30%.
After that, 1 part by weight or more of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added and mixed to 7 parts by weight of this waxy rice flour to improve gas barrier properties. A method for preserving glutinous rice flour, characterized by sealing it in a packaging bag or packaging container together with an oxygen absorber.