JP3086679B2 - Method for producing persimmon astringent food and method for producing processed rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing persimmon juice utilizing persimmon juice using persimmon astringent to improve the physical properties of the food, and a method for producing rice and persimmon.
The present invention relates to a method for manufacturing an article .

[0002]

2. Description of the Related Art Conventional noodle processing technology is to improve the physical properties of noodles (such as noodle strainer and boiling elongation) by adding neutral or alkaline salts such as salt and kansui to flour. Had achieved.

[0003] However, the conventional methods for improving the physical properties of noodles using the above-mentioned salts have a drawback that it takes a great deal of time to preliminarily adjust the specific gravity of the salt solution, temperature control, etc., because the effect of the salt concentration varies greatly. . Furthermore, if the salt concentration is reduced in accordance with the recent health consciousness, the effect of improving the physical properties is also greatly reduced. In recent years, there has been a demand for reduction of chemical preparations due to an increase in consumer-oriented safety consciousness of food, and improvement of physical properties using such salts is contrary to the demand.

[0004] In the dumpling processing and rice noodle processing techniques, polysaccharides and modified starch are added to rice flour, so that the ratio of rice flour is low and the flavor of rice is not utilized.

[0005] Specifically, rice flour products such as dumplings also use a large amount of polysaccharides and modified starches in order to meet diverse consumer needs for physical properties. As a result, the ratio of rice flour decreases and the flavor of rice decreases. There is a problem of lowering, and there is a demand for a search for a natural safe material that can make full use of the flavor of rice flour.

Furthermore, since soy milk is coagulated with bittern, glucono delta lactone or the like, the use of soy milk curd for uses other than tofu is restricted. Therefore, although the tofu industry aims to develop new foods using tofu, it is impossible to adjust curds having various physical properties using conventional coagulation methods, and as a result, no new applications have been developed after all. It is.

[0007] In addition, as for processed rice products of high moisture content utilizing excellent rice, the development of applications of excellent rice other than white rice is forced to stagnate, since rice grains are completely disintegrated during distribution. . For example, rice porridge for rice processing,
Although there are needs for multi-moisture applications such as porridge, risotto, and doria, production is limited due to the collapse of rice grains during distribution as described above.

According to the present invention, there is provided a method of producing persimmon astringent food and a method of producing a processed rice product, wherein the above problem is solved by using persimmon astringent.
It provides a fabrication method .

[0009]

The gist of the present invention will be described.

[0010] The present invention relates to a method for producing food using wheat flour or rice, which comprises adding an aqueous solution obtained by dissolving persimmon astringent to wheat flour or rice flour.

[0011] Further, in the method for producing persimmon astringent food according to the first aspect, the present invention relates to a method for producing persimmon astringent food, wherein the food using wheat flour or rice is noodles, dumplings and rice cakes .

[0012] Further, the processed rice product is characterized by immersing rice in an aqueous solution in which persimmon astringent is dissolved, and then dehydrating, adding water, and heating to produce processed rice products such as rice porridge, porridge, risotto, and doria. It relates to a manufacturing method of

[0013]

The present invention summarizes the effects obtained by repeated experiments as claims.

By mixing persimmon astringent when adding water during the dough preparation in the production of noodles, dumplings and rice cakes, the effect of coagulating the protein possessed by the persimmon astringent and enhancing the plant tissue is exhibited.
Therefore, the amount of salt used such as Kansui can be reduced or not used.

When persimmon astringent is added to the immersion liquid after washing the rice, the texture of the rice is strengthened by the action of the persimmon astringent. Retained commercialization is achieved without collapse.

As described above, the present invention can utilize the effects of persimmon astringency such as protein coagulation property and plant tissue strengthening property, thereby improving or improving the physical properties of foods without using or reducing chemicals. It is a technology with excellent practicality that can respond to the commercialization of only natural products that are important in processing organic crops that are expected.

[0017]

Embodiments of the present invention will be described below. In addition, all% are weight%.

Example 1 After 3 kg of persimmon (persimmon free persimmon) was cut into small pieces, 20 l of water was added and heated to 80 ° C., followed by gauze filtration to obtain a persimmon juice liquid. Take 1kg of medium flour into a mixer and add 35ml of persimmon juice
Is added and 350 ml of saline solution is added. The mixed watered flour is rolled to a thickness of 2 mm in a noodle making machine, wound up on a winding rod, and aged for 2 hours. Rolled sequentially after aging, 20
Adjust with the No. 1 cutting blade roll.

[0019] The farino properties of flour to which persimmon astringent liquid has been added are such that gluten shrinks and exhibits strong powdery physical properties. Therefore, as shown in Table 1, the noodles with persimmon astringency have a ramen-like strong noodle, as shown in Table 1. Boiling was also suppressed.

[0020]

[Table 1] Example 2 1 kg of soybeans were washed and soaked overnight. After immersion, the beans are ground with 5 volumes of water and centrifuged to obtain 4 l of soymilk. 400 ml of the persimmon juice liquid of Example 1 is added thereto and heated to 80 ° C. Immediately after heating, pour it into a 5 cm thick stainless steel box,
Cool and solidify.

As shown in Table 2, the soymilk curd (coagulated soymilk) to which persimmon juice was added had smooth and creamy physical properties and had a texture like a rare cheesecake.

[0022]

[Table 2] Example 3 After cutting 3 kg of sashimi persimmon, 8 l of water was added and heated to 80 ° C., followed by gauze filtration to prepare a persimmon juice with weak astringency. After washing 1 kg of commercial Koshihikari polished rice, the persimmon juice liquid 15
Immerse in 1.5 l of water in which 0 ml is dissolved for 2 hours. After soaking, drain the water and then add 6 l of water for 1 hour to prepare porridge. When heated, 250 g each is filled and sealed in a polypropylene retort bag. At 100 ° C for 1
It was sterilized for 5 minutes, and further stored at room temperature, and the degree of collapse of the rice grains was compared with the case without persimmon juice.

As shown in Table 3, disintegration of the rice grains to which persimmon astringency was added during storage was completely prevented, and the porridge had low viscosity, so that it was easy to eat and had good taste.

[0024]

[Table 3] Example 4 50 ml of water containing 10 ml of the persimmon astringent liquid of Example 3 was added to 100 g of white ball powder, and kneaded to prepare a dough. This dough is filled into an instant white ball casing and put into boiling water.
Boil for a minute. After boiling, water-cooled, refrigerated and cured in the refrigerator overnight, cut into approximately 12 g pieces, and 100 ml each of 3 pieces
And filled in a polypropylene bag for retort with 37% sugar water and retorted at 130 ° C. for 10 minutes. After keeping this at room temperature for one month, the degree of collapse, the sugar concentration at the periphery and the center of the dumpling, and the taste were compared.

As shown in Table 4, in the control plot, the sugar content in the periphery of the dumpling was the same as that of the external solution, and the sugar content in the central part was high. In the mixed section, the two-layer separation of the peripheral part and the central part did not occur, and the peripheral part was well maintained. In addition, the taste of persimmon astringent addition was 100% of the glutinous rice, so that it was sticky and better than the non-glutinous addition.

[0026]

[Table 4]

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yoichi Yoshii 4- 14-10 Higashi-Shimmachi, Shibata-shi, Niigata (72) Inventor Masatoshi Kusunoki 264-3, Terakadori 2ndmachi, Niigata City, Niigata Prefecture (72) Inventor Kazunori Egawa 17-35 Akaya, Kamo-shi, Niigata (72) Michio Furuta Inventor 2-3-41, Satsuki-cho, Kameda-cho, Naka-Kamabara-gun, Niigata (56) References JP-A-9-201173 (JP, A) JP-A-60 −244251 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10 A23L 1/16-1/162 A23L 1/20 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. A method for producing a food product using wheat flour or rice, comprising adding an aqueous solution of persimmon juice dissolved in flour or rice flour. 2. A method for producing a persimmon juice use food according to claim 1, flour or rice used food noodles, dumpling, also
A method for producing a persimmon astringent food product, which is characterized in that: 3. Rice is immersed in an aqueous solution in which persimmon astringent is dissolved, and then dehydrated, watered and heated to make rice porridge, porridge, risotto,
A method for producing a processed rice product, comprising producing a processed product of Doria's highly moisture-based rice.