WO2017099132A1

WO2017099132A1 - Method for producing heat-treated rice flour and method for producing foodstuff

Info

Publication number: WO2017099132A1
Application number: PCT/JP2016/086403
Authority: WO
Inventors: 亨平内; 謙太朗入江
Original assignee: 日清フーズ株式会社
Priority date: 2015-12-08
Filing date: 2016-12-07
Publication date: 2017-06-15
Also published as: JPWO2017099132A1; JP6767386B2

Abstract

This method for producing heat-treated rice flour includes a step in which a raw material rice flour is left for 6-72 hours in an environment having an ambient temperature of 60-80°C and no added water content. The amylose content of the raw material rice flour is preferably 15-25 mass%. The present invention includes a method for producing a foodstuff using heat-treated rice flour produced by the method for producing heat-treated rice flour. Noodles are a particularly suitable example of the foodstuff. The method for producing a foodstuff may include a step in which an intermediate product produced using the heat-treated rice flour is heated and cooked, then refrigerated or frozen.

Description

Heat-treated rice flour production method and food production method

The present invention relates to a method for producing heat-treated rice flour using so-called dry heat treatment, and a method for producing foods such as noodles using the heat-treated rice flour produced by the production method.

In recent years, wheat allergies have become a problem, and materials that replace wheat have been demanded. In addition, from the viewpoint of expanding rice consumption, attention has been paid to processing technology of rice flour into food, and many efforts have been made. From these viewpoints, rice flour noodles using rice flour instead of wheat flour have been proposed. In addition, rice noodles are known as noodles mainly composed of rice flour. One of the problems of rice flour noodles is low noodle-making ability. That is, rice flour does not contain gluten like wheat flour, so the adhesive strength is insufficient, and even when noodles are made in the same way as when wheat flour is used as raw material, the dough is difficult to connect and difficult to form as noodle strings. It is. Therefore, for example, in the production of rice noodles, a method of making noodles while gelatinizing part of the rice flour by adding steam and hot water to the rice flour is adopted. There is room for improvement, and the texture also has a poor balance between hardness and viscoelasticity, and has a lot of stickiness and stickiness.

In this way, it is difficult to produce noodles having good noodle-making properties and textures from dough made by kneading only rice flour with water, so when using rice flour for noodle making, not only rice flour Conventionally, flour or the like is used in combination. For example, Patent Document 1 discloses the purpose of improving the freezing resistance of rice noodles manufactured with 100% rice flour and maintaining a texture almost equal to that immediately after thawing even after several hours have elapsed after thawing the microwave oven. In addition, it is described that tapioca starch is used in an amount of 5 to 15% by weight of rice flour.

Patent Document 2 describes that the rice flour used as a raw material is subjected to wet heat treatment for the purpose of preventing the rice flour noodles from boiling and improving the texture. It is described that the raw material is rice flour that has been wet-heat treated for 5 to 30 minutes. The “humid heat treatment” referred to in Patent Document 2 is a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 70% or more using saturated steam, hot water, superheated steam or the like as a heat medium ( 0009]), the main point is the process of heating the raw rice flour in an environment where moisture is intentionally added.

JP 2001-186854 A JP 2013-172675 A

In recent years, food manufactured using rice flour has been demanded to have refrigeration or freezing resistance. That is, for example, when rice flour noodles produced using rice flour are stored in a frozen state for a long period of time and then thawed and eaten, they have a sticky viscoelasticity and a good texture with little stickiness Is desired. However, rice flour that enables production of foods with excellent refrigeration or freezing resistance has not yet been provided.

An object of the present invention relates to providing a method for producing a food having excellent refrigeration or freezing resistance, and a method for producing heat-treated rice flour capable of producing the food.

The present invention is a method for producing heat-treated rice flour having a step of placing raw material rice flour in an environment with an atmospheric temperature of 60 to 80 ° C. and no moisture added for 6 to 72 hours.

The present invention is also a method for producing a food using the heat-treated rice flour produced by the production method of the present invention.

According to the present invention, food excellent in refrigeration or freezing resistance and heat-treated rice flour capable of providing the food are obtained. That is, for example, noodles (rice flour noodles), which is an example of a food produced using the heat-treated rice flour produced by the production method of the present invention, has good noodle-making properties and has refrigeration or freezing resistance, and is heated. Not only immediately after cooking, but also after refrigeration or frozen storage after cooking, the balance between hardness and viscoelasticity is good, there is little stickiness or stickiness, and the texture is good.

Hereinafter, first, a method for producing the heat-treated rice flour of the present invention will be described. In such a production method, the raw rice flour that is a heat treatment target can be used without particular limitation as rice flour that can be used for food, for example, white rice that is generally used for food. A pulverized one is mentioned. As raw rice flour, untreated raw rice flour that has not been subjected to a treatment such as heating is usually used, but pregelatinized raw rice flour can also be used. In the present invention, the rice used as a raw material for the rice flour is not particularly limited. For example, glutinous rice having an amylose content of approximately 0% by mass or indica glutinous rice having a high amylose content is used. However, in the case of producing noodles (rice flour noodles) in particular, the amylose content is 15 to 25 from the viewpoint of ensuring an appropriate hardness more reliably without the texture after cooking being too soft. A mass% of rice is preferred. As the rice having an amylose content of 15 to 25% by mass, japonica glutinous rice can be used. Specific examples of rice varieties include “Asahi no Yume”. The amylose content of rice can be measured by iodine affinity measurement method, iodine colorimetric colorimetric method, paper chromatography, gel filtration method and the like.

The method for producing heat-treated rice flour of the present invention includes a step of placing raw material rice flour in an environment with an atmospheric temperature of 60 to 80 ° C. and no addition of moisture for 6 to 72 hours. Such a process is a so-called dry heat treatment in which the raw rice flour is indirectly heated with a heat medium through a heat conduction barrier. The dry heat treatment of raw material rice powder carried out in the present invention does not include direct heat treatment such as a process of directly heating hot air to the raw rice powder and heating, or a process of heating the raw rice powder with electromagnetic waves. In the dry heat treatment of raw rice flour, if the ambient temperature is too low or the treatment time is too short, the desired effect may not be obtained sufficiently. Conversely, if the ambient temperature is too high or the treatment time is too long, the raw material There is a risk of inconvenience such as burning of rice flour. In the dry heat treatment of the raw rice flour, the atmospheric temperature is preferably 65 to 75 ° C., and the treatment time is preferably 12 to 48 hours.

The dry heat treatment of the raw rice flour can be performed, for example, by heating the raw rice flour from outside the container without adding moisture to the raw rice flour in a state where the raw rice flour is present in the container. During the dry heat treatment, the raw material rice powder is basically kept stationary, and it is not necessary to stir the raw material rice powder. However, the raw material rice flour may be stirred during the dry heat treatment. As a heat medium (heat medium that directly heats the container) used in the dry heat treatment, for example, superheated steam, hot water, hot air, or the like can be used. Moreover, the container for raw material rice flour used for the dry heat treatment only needs to have thermal conductivity, and may not be hermetically sealed. As an example of a container suitable for the dry heat treatment of raw rice flour, a sealable container having a high water vapor barrier property can be mentioned, and specifically, a resin bag such as polyethylene can be used.

The heat-treated rice flour produced by the production method of the present invention (hereinafter also referred to as “specific heat-treated rice flour”) can be used for various food applications after being subjected to secondary processing as necessary, for example, noodles, tempura flour mix, It can be used as a raw material for bakery mixes and the like. When food is produced using the specially heat treated rice flour, the content of the specially heat treated rice flour in all the raw materials is not particularly limited as long as it is appropriately selected depending on the use of the food, etc. Can be adjusted.

Hereinafter, a method for producing food using the specific heat-treated rice flour as a raw material will be described based on a method for producing noodles (rice flour noodles), which is a preferred embodiment thereof. In addition, the description regarding the manufacturing method of the following rice noodles is applicable suitably also when manufacturing foodstuffs other than noodles using the raw material containing specific heat-processed rice flour.

The method for producing rice flour noodles according to this embodiment includes a step of extruding noodles of dough prepared using a dough raw material containing specific heat-treated rice flour. The content of the specific heat-treated rice flour in the dough material is preferably 5 to 85% by mass, more preferably 40 to 60% by mass, based on the total mass of the dough material. If the content of the specific heat-treated rice flour in the dough raw material is too small, there is a possibility that a desired effect such as improvement in refrigeration or freezing resistance may not be obtained, and it is not meaningful to use the specific heat-treated rice flour. Moreover, when there is too much content of the specific heat-treated rice flour in a dough raw material, there exists a possibility that noodle-making property and food texture may fall remarkably.

The dough raw material may contain flour other than the specific heat-treated rice flour. Other flours include, for example, wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, rice flour other than specific heat treated rice flour, rye flour, corn flour, barley flour, buckwheat flour, bean flour, Grain flour such as hatomugi flour, hinoki flour, wax flour; tapioca starch, potato starch, corn starch, waxy corn starch, starch such as wheat starch, and processed starch thereof, etc. These are used alone or in combination of two or more Can be used. Other flours other than these specific heat-treated rice flours may be pregelatinized.

In particular, from the viewpoint of further improving the noodle-making property and texture, the dough material preferably contains one or more selected from the group consisting of flour and gluten. As gluten, those derived from wheat that are usually used for this type of noodles can be used without particular limitation. The flour content is preferably 20 to 40% by mass with respect to the total mass of the dough raw material, and the gluten content is preferably 5 to 15% by mass with respect to the total mass of the dough raw material. If the content of such a component is too small in the dough material, it is not meaningful to use this, and if the content of such a component is too large, the content of the specific heat-treated rice flour will be relatively low, which is not preferable. .

The dough raw material used in the method for producing rice flour noodles of the present embodiment may further contain an auxiliary raw material in addition to the raw material powder as the main raw material, that is, the above-mentioned specific heat-treated rice flour and wheat flour and other flours. Examples of auxiliary materials include protein materials such as soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; dietary fiber, swelling agent, emulsifier, citrus, salt, saccharides , Sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, and the like. These can be used alone or in combination of two or more. The amount of the auxiliary material is generally about 0 to 30 parts by mass with respect to 100 parts by mass of the raw material powder in the dough material. The “raw material flour” as used in the present invention is a powder material at room temperature and normal pressure among the dough materials used for the preparation of the dough, and specifically includes rice flour, flour such as wheat flour and starch. However, oils and fats, salt, etc. are not included.

In this embodiment, the dough can be prepared by the same method as the dough preparation method in the general method for producing noodles mainly composed of flour. Specifically, the water temperature of the dough material is preferably 10 ° C. The dough can be prepared by adding water (kneading water) at 30 ° C. or lower and kneading without heating. In a general method for producing dried rice noodles mainly composed of rice flour, usually, from the viewpoint of forming and maintaining the noodle strings, the dough material is mixed with hot water having a water temperature of 90 ° C. or more, or the dough material is heated with water. The dough is prepared by kneading while the rice flour contained in the dough is actively alphatized, but in this embodiment, the starch contained in the dough raw material is added to the dough raw material so that it is not substantially alphatized. It is preferable that the temperature of the kneading water is in the above range, and it is not heated during kneading of the dough. By doing so, the quality of the rice flour noodles that are the production object can be further improved. The amount of water added to the dough raw material is not particularly limited, but is usually about 35 to 45 parts by mass with respect to 100 parts by mass of the raw material powder in the dough raw material. The kneading of the dough material may be performed under reduced pressure using a vacuum mixer or the like.

In this embodiment, raw noodle strings are obtained by applying pressure to the prepared dough and extrusion noodles. As a method of forming the dough into raw noodle strings, in addition to extruded noodles, various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc., stretched the dough under pressure to obtain noodle bands, Although there is a method of cutting the noodle band to obtain a raw noodle string, from the viewpoint of simplicity, extruded noodles are employed in this embodiment. Extrusion noodles can be carried out in accordance with conventional methods using a single-screw extrusion noodle making machine or a biaxial extrusion noodle making machine for dry pasta production. By placing a die having a hole having a shape and performing extrusion molding, a raw noodle string having a shape corresponding to the hole can be obtained. The cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, and a triangle.

The rice flour noodles that are the production objective of the production method of the present embodiment may be raw noodles or dry noodles. In the case of raw noodles, raw noodle strings obtained by extrusion noodle production as described above are production objectives. In the case of dry noodles, since the raw noodle strings are production intermediates, the raw noodle strings that are production intermediates may be dried by a known drying method such as hot air drying. Incidentally, in a general method for producing dried rice noodles mainly composed of rice flour, the raw noodle strings are usually immersed in hot water from the viewpoint of forming and maintaining the noodle strings. In the present embodiment, such raw noodle strings are used. No immersion treatment is required.

The method for producing rice flour noodles according to this embodiment includes a step of heating and cooking a noodle string as a production intermediate obtained by extruding the dough, washing with water as necessary, chilling or freezing. May be. The noodle strings (production intermediate) to be used for cooking may be raw noodles or dry noodles. The conventional rice flour noodles have a problem that when they are cooked in a boil and then subjected to a refrigeration or freezing treatment and stored for a long period of time, the texture is remarkably reduced as compared with the case of eating immediately after cooking in a boil. Since this problem is solved mainly by using the specific heat-treated rice flour, it is possible to subject the noodle strings obtained by the extrusion noodles to refrigeration or freezing treatment after cooking. The cooked rice flour noodles thus obtained can be stored at a low temperature for a long period of time, and when the cooked rice flour noodles in the low temperature state are eaten, it only needs to be reheated in a microwave oven etc. Can be used for eating.

In this embodiment, the cooking method of the noodle strings (production intermediate) is not particularly limited, but for example, a method of cooking or steaming for about 2 to 10 minutes in boiling water, steaming for about 5 to 15 minutes in saturated steam The method of cooking etc. are mentioned. In addition, refrigeration or freezing of the cooked noodle strings can be performed in accordance with the refrigeration or freezing treatment usually performed for this type of noodles. For example, it is preferable that the cooked noodle strings are divided into a predetermined amount, for example, 150 to 300 g per person, and placed on a tray or the like, if necessary, and then packed as desired to be refrigerated or frozen. . The freezing treatment may be either quick freezing or slow freezing.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.

[Examples 1 to 5 and Comparative Examples 1 to 3]
As the raw rice flour, “Sowa Deuce” (Japonica varieties rice, amylose content 19.1% by mass) manufactured by Nichihon Grain Flour Co., Ltd. was used. The raw material rice flour was subjected to a dry heat treatment by placing the raw material rice flour in a container having a water vapor barrier property and sealing it, and then allowing the container to stand at a predetermined atmospheric temperature under a normal pressure for a predetermined time. More specifically, the raw material rice flour was put in a polyethylene bag and sealed, and the bag was left in a chamber of a thermostat set to a predetermined temperature at normal pressure and left for a predetermined time. The heat-treated rice flour thus obtained was passed through a sieve having a diameter of 1.0 mm.

(Manufacture of cooked frozen noodles)
Noodles (rice flour noodles) were produced using the heat-treated rice flour of each Example and Comparative Example. Specifically, with respect to 100 parts by mass of dough raw material consisting only of raw material powder having the composition shown in Table 1 below using wheat flour (strong powder “Million” manufactured by Nisshin Flour Milling Co., Ltd.), water at 25 ° C. as kneading water 38 parts by mass was added and kneaded to obtain a dough. The obtained dough was extruded onto a noodle string using an extrusion noodle making machine for pasta production under a reduced pressure of −600 mmHg and an extrusion pressure of 100 kgf / cm ^2. A raw noodle string of 1.8 mm was obtained.
The raw noodle strings obtained were cooked in boiling water for about 1 minute and 30 seconds (yield of boiling in 200%), removed from the hot water, washed with water at about 15 ° C for 30 seconds, drained, and quickly frozen at -40 ° C. Thus, cooked frozen noodles were obtained and stored in a freezer at a temperature of −20 ° C.

[Test example]
The cooked frozen noodles of each Example and Comparative Example were taken out 48 hours after the start of storage in a −20 ° C. freezer, thawed until they were ready to eat in a microwave oven, and the thawed cooked noodles The texture was evaluated by 10 panelists according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for texture)
5 points: adequate hardness and viscoelasticity, no stickiness, very good.
4 points: moderate hardness and viscoelasticity, little stickiness and good.
3 points: soft and viscoelastic to some extent, little stickiness and slightly good.
2 points: Slightly too soft or slightly too hard, or sticky and defective.
1 point: too soft or too hard, or very sticky and very poor.

Claims

A method for producing heat-treated rice flour having a step of placing raw material rice flour in an environment with an atmosphere temperature of 60 to 80 ° C. and no moisture added for 6 to 72 hours.
2. The method for producing heat-treated rice flour according to claim 1, wherein the raw rice flour has an amylose content of 15 to 25% by mass.
A method for producing a food product using the heat-treated rice flour produced by the production method according to claim 1 or 2.
The method for producing a food product according to claim 3, further comprising a step of refrigeration or freezing after the cooking intermediate produced using the heat-treated rice flour is cooked.
The method for producing food according to claim 3 or 4, wherein the food is noodles.