WO2017099132A1 - Procédé de fabrication de farine de riz traitée thermiquement, et procédé de fabrication d'aliment - Google Patents

Procédé de fabrication de farine de riz traitée thermiquement, et procédé de fabrication d'aliment Download PDF

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Publication number
WO2017099132A1
WO2017099132A1 PCT/JP2016/086403 JP2016086403W WO2017099132A1 WO 2017099132 A1 WO2017099132 A1 WO 2017099132A1 JP 2016086403 W JP2016086403 W JP 2016086403W WO 2017099132 A1 WO2017099132 A1 WO 2017099132A1
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WO
WIPO (PCT)
Prior art keywords
rice flour
noodles
producing
flour
heat
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Application number
PCT/JP2016/086403
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English (en)
Japanese (ja)
Inventor
亨 平内
謙太朗 入江
Original Assignee
日清フーズ株式会社
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Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to JP2017555103A priority Critical patent/JP6767386B2/ja
Publication of WO2017099132A1 publication Critical patent/WO2017099132A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • 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.
  • rice flour noodles using rice flour instead of wheat flour have been proposed.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the atmospheric temperature is preferably 65 to 75 ° C.
  • 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.
  • the raw material rice powder is basically kept stationary, and it is not necessary to stir the raw material rice powder.
  • the raw material rice flour may be stirred during the dry heat treatment.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the dough material preferably contains one or more selected from the group consisting of flour and gluten.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • raw noodle strings are obtained by applying pressure to the prepared dough and extrusion noodles.
  • various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc., stretched the dough under pressure to obtain noodle bands.
  • 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.
  • 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.
  • raw noodles raw noodle strings obtained by extrusion noodle production as described above are production objectives.
  • the raw noodle strings that are production intermediates may be dried by a known drying method such as hot air drying.
  • 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.
  • the cooking method of the noodle strings 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • cooked frozen noodles were obtained and stored in a freezer at a temperature of ⁇ 20 ° C.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Le procédé de fabrication de farine de riz traitée thermiquement de l'invention présente une étape au cours de laquelle une farine de riz ingrédient est mise pendant 6 à 72 heures dans un environnement sans adjonction d'eau de température atmosphérique comprise entre 60 et 80°C. De préférence, la teneur en amylose dans ladite farine de riz ingrédient, est comprise entre 15 et 25% en masse. En outre, l'invention inclut un procédé de fabrication d'aliment mettant en œuvre une farine de riz traitée thermiquement fabriquée selon un tel procédé de fabrication, et des nouilles sont un exemple particulièrement adapté de cet aliment. Ledit procédé de fabrication d'aliment peut présenter une étape au cours de laquelle après traitement thermique d'un produit intermédiaire de fabrication fabriqué à l'aide de ladite farine de riz traitée thermiquement, celui-ci est conservé au frais ou congelé.
PCT/JP2016/086403 2015-12-08 2016-12-07 Procédé de fabrication de farine de riz traitée thermiquement, et procédé de fabrication d'aliment WO2017099132A1 (fr)

Priority Applications (1)

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JP2017555103A JP6767386B2 (ja) 2015-12-08 2016-12-07 熱処理米粉の製造方法及び麺類の製造方法

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JP2015239038 2015-12-08
JP2015-239038 2015-12-08

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3781318A4 (fr) * 2018-04-19 2022-06-22 Phytoption, Llc Émulsifiants et leurs utilisations

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53142554A (en) * 1977-05-18 1978-12-12 Nisshin Flour Milling Co Production of processed rice flour with excellent workability
JPS5985264A (ja) * 1982-11-05 1984-05-17 Kazuo Nishida 安定した加工米粉とその製造方法とそれを用いて得る食品とその製造方法
JPS62107764A (ja) * 1985-11-06 1987-05-19 Toyo Suisan Kk ビ−フン麺の製造方法
JPH09182569A (ja) * 1995-12-29 1997-07-15 Niigata Pref Gov 米粉及び米摩砕乳液の製造方法
JP2006304798A (ja) * 2005-04-29 2006-11-09 Natl Starch & Chem Investment Holding Corp 向上した加工耐性と溶解安定性を有するライスフラワー組成物
JP2013055889A (ja) * 2011-09-07 2013-03-28 Nippon Flour Mills Co Ltd スポンジケーキ用うるち米粉及びその製造方法
JP2013172674A (ja) * 2012-02-24 2013-09-05 Nippon Flour Mills Co Ltd 湿熱処理を施した米粉を使用した麺とその製造方法
JP2013202033A (ja) * 2012-03-29 2013-10-07 Nisshin Flour Milling Inc パン類の製造に適した米粉およびパン用米粉組成物
JP2014018136A (ja) * 2012-07-18 2014-02-03 Nisshin Seifun Group Inc 熱処理米粉組成物および菓子類または粉物の製造方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53142554A (en) * 1977-05-18 1978-12-12 Nisshin Flour Milling Co Production of processed rice flour with excellent workability
JPS5985264A (ja) * 1982-11-05 1984-05-17 Kazuo Nishida 安定した加工米粉とその製造方法とそれを用いて得る食品とその製造方法
JPS62107764A (ja) * 1985-11-06 1987-05-19 Toyo Suisan Kk ビ−フン麺の製造方法
JPH09182569A (ja) * 1995-12-29 1997-07-15 Niigata Pref Gov 米粉及び米摩砕乳液の製造方法
JP2006304798A (ja) * 2005-04-29 2006-11-09 Natl Starch & Chem Investment Holding Corp 向上した加工耐性と溶解安定性を有するライスフラワー組成物
JP2013055889A (ja) * 2011-09-07 2013-03-28 Nippon Flour Mills Co Ltd スポンジケーキ用うるち米粉及びその製造方法
JP2013172674A (ja) * 2012-02-24 2013-09-05 Nippon Flour Mills Co Ltd 湿熱処理を施した米粉を使用した麺とその製造方法
JP2013202033A (ja) * 2012-03-29 2013-10-07 Nisshin Flour Milling Inc パン類の製造に適した米粉およびパン用米粉組成物
JP2014018136A (ja) * 2012-07-18 2014-02-03 Nisshin Seifun Group Inc 熱処理米粉組成物および菓子類または粉物の製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3781318A4 (fr) * 2018-04-19 2022-06-22 Phytoption, Llc Émulsifiants et leurs utilisations

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JPWO2017099132A1 (ja) 2018-09-27

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