JPS585651B2 - How to make brown rice noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing brown rice noodles, the purpose of which is to effectively utilize brown rice and to obtain noodles with unprecedented taste and texture.

Brown rice is rice that has been threshed, and the surface of the starch layer, which is the part of regular polished rice, is covered with a layer of pericarp, seed coat, ectosperm, aleurone, etc. called the bran layer. Compared to white rice, it is rich in fat, protein, minerals, fiber, and vitamins (vitamin B1, vitamin B2, etc.).

For this reason, eating brown rice has been actively recommended since ancient times, but it has not become widespread.

The main reasons for this are that rice has a high fiber content, poor taste, nutrients are not digested and absorbed sufficiently, and rice is difficult to cook.

Therefore, brown rice is divided into bran and white rice depending on the rice polishing process, and bran is used as feed, pickles, fertilizer, or sometimes as a fermentation raw material, while white rice is divided into rice bran and white rice, which are staple foods. Raw materials for brewing such as Japanese sake, mirin, baijiu, amazake, miso, soy sauce, and vinegar; raw materials for processed products in granular form such as parboiled rice, converted rice, enriched rice, expanded rice, or dried rice. , raw materials for processed rice products such as canned rice, dried rice, mochi, salted rice crackers, and arare;
It is used in powdered and granular raw materials for dango, okoshi, rakugan, and other rice crackers.

In addition, in China, Taiwan, and Southeast Asian countries, rice noodles called rice noodles have been popular since ancient times, and they are also produced in Japan. Rice (non-glutinous) rice is characterized by being polished rice, such as Thai rice or Burmese rice, Natsusen, and this white rice is washed with water, soaked in water, ground in water, filtered, dehydrated, kneaded,
The noodles are made into noodles with a diameter of about 1 mm by sequentially undergoing processes such as primary steaming, noodle string forming, cooling, noodle cutting, secondary steaming, cooling, washing, draining, and drying.

Here, the reason why steamed white rice is used for rice noodles is to prevent the noodle strings from sticking to each other during noodle string forming, noodle processing, or second steaming.The reason why brown rice is not used is to improve the taste. This is because it impairs the texture.

This invention focuses on the nutrients and other labor involved in rice milling,
This was done in an attempt to obtain noodles with unprecedented taste and texture without incurring losses such as time. After soaking in an organic acid aqueous solution, the noodles are neutralized with a carbonate aqueous solution to adjust the pH. The brown rice noodles are made by returning the value to around 7.0 and then freeze-vacuum drying the brown rice flour, which is then mixed with wheat flour in an equal amount (hereinafter referred to as weight) or less, to make the noodles. A manufacturing method is provided.

The details are described below.

The brown rice in this invention may be either glutinous rice or glutinous rice, but is not particularly limited.

In general, the quality of rice fluctuates depending on not only the variety, but also the production area, harvest time, etc., but this level of quality fluctuation is offset by appropriately adjusting the proportion of flour, which will be explained later, so there is no problem. .

Brown rice usually exhibits a pH value around 6 to 7, and this pH value tends to decrease as the degree of milling increases.

In this invention, first, brown rice is immersed in an organic acid aqueous solution either as grains or after being crushed.

Here, the organic acid refers to acetic acid, glacial acetic acid, vinegar, citric acid, tartaric acid, etc. alone or in a mixture, which is dissolved in water to adjust the pH to about 4 to 5.

This is because if the pH value is lower than 4, the viscoelasticity of brown rice will decrease and it will become soggy, and the acidity will become strong, which will deteriorate the taste and texture of brown rice. This is because if the value is higher than that, the texture of brown rice will become tight and the swelling property will decrease, which is not preferable.

In addition, the liquid temperature of the organic acid aqueous solution is set at 40 to 6
The temperature is around 0°C, and the brown rice is kept immersed in this for 12 to 24 hours (shorter time is fine if it is powder).

During this time, the brown rice undergoes moderate semi-gelatinization and swelling softening, so if the brown rice grains are removed from the organic acid aqueous solution and drained, they are pre-immersed in room temperature water with carbonates (e.g. calcium carbonate, potassium carbonate). The pH value of the hydrous brown rice is adjusted to 6 to 8 by immersing it in an aqueous solution having a pH of about 8 to 9, in which hydrated brown rice is dissolved.

Here, the reason why the pH value of brown rice is adjusted to around 7 is to make it equivalent to the pH value of wheat flour, which will be described later. This is because it can be called.

Once the pH has been adjusted, the grains of brown rice are drained and then subjected to the usual freeze-vacuum drying process to form a final dry powder.

The above-mentioned processing of brown rice is not limited to this, but the brown rice grains are first pulverized and sequentially subjected to organic acid treatment, carbonate treatment, and freeze-vacuum drying treatment, or the brown rice grains are left as they are. Powderization may be performed after organic acid treatment, carbonate treatment, and freeze-vacuum drying treatment (Also, powderization may be performed after carbonate treatment and freeze-vacuum drying treatment, but in any case, An extremely important step is to first bring the pH of brown rice to about 4 to 5, and then adjust it to around pH 6 to 8.

In addition, in order to powderize brown rice grains, normal grinding of grains (
It goes without saying that the method (flour milling) can be used as is, but for grains of brown rice that are in a state of moisture, you can either grind them as they are, or put them in a mixer etc. to make a paste and then dry it. A method of making it into a fine powder may be used.

Next, the dry powder of brown rice thus obtained is mixed with wheat flour in an amount equal to or less (preferably half to equal amount), and an appropriate amount of water is added and kneaded.

The wheat flour used in this case is preferably a variety containing a relatively large amount of gluten (strong flour).Also, for the purpose of further improving the noodle quality, taste, and texture, wheat flour (e.g., 0.0% on a solid basis) is preferable.
1 to 1.0% by weight), egg white (e.g. solid equivalent o.i.
1.0% by weight), and lactose (e.g. 0.5% by weight)
Further, add a small amount (for example, about 0.3 to 1.0% by weight) of an egg yolk lecithin alcohol solution (for example, 50% by weight of alcohol) to the water to be added, and lower the water temperature to 30% by weight.
It is good to heat it to about ~40°C.

It goes without saying that ethyl alcohol is the most suitable alcohol from the viewpoint of food hygiene. By using alcohol, the egg yolk lecithin is dissolved homogeneously, and its penetration into the moist brown rice tissue is also promoted. During the cooking process and the subsequent steaming process, appropriate viscoelasticity can be imparted to the noodle structure to improve the texture.

In addition, when the water temperature is higher than 50℃, the evaporation of alcohol becomes intense. On the other hand, when the water temperature is lower than 30℃, it is difficult to obtain stickiness during kneading (because it is not suitable for forming noodle strings). It is.

The reason why the amount of brown rice flour is equal to or less than that of wheat flour is as follows.
Even if the viscoelasticity of brown rice flour is maximized, the protein in brown rice and the protein in wheat flour have different structures, so if the proportions exceed the same, the kneaded product will be brittle and the noodles will be weak. This is because it becomes difficult to maintain the shape of the lines, causing them to become jagged, and not only the appearance of the product but also the texture of the product becomes sticky and deteriorates.

After kneading, it is shaped according to the usual method.

The noodle may be formed into any noodle shape such as macaroni or udon noodles, but it seems most preferable to form it into a spaghetti-like shape.

The obtained noodle strings are steamed according to a conventional method, using boiling water containing 2 to 4% by weight of salt.

The salt at this time plays the role of appropriately tightening the noodle string structure, and using more than 4% by weight of salt is
The tissue tightening effect and spiciness become excessive, which is undesirable.

After steaming, the noodle strings are washed with water.

The water used for washing is preferably purified water at room temperature and acidic with an organic acid added and having a pH of about 4 to 5.

The reason why organic acids are used is to neutralize and wash alkaline components on the surface of the noodle strings, and to sterilize bacteria in purified water. It is not preferable that the pH
This is because if the value is higher than 5, the neutralization or sterilization effect will be poor.

The raw noodles obtained after steaming and washing can be eaten as is, or they can be prepared and buried after a certain period of time after being subjected to normal preservation treatments such as drying, refrigeration, freeze-drying, and vacuum packaging. It may be eaten by feeding.

The brown rice noodles produced by the method of the present invention described above have an aroma unique to brown rice and an unprecedented flavor with a sweetness close to that of brown rice. The nutritional benefits of brown rice are fully utilized, while the above-mentioned drawbacks of conventional brown rice diets are completely eliminated.

Examples are shown below.

Example 10 kg of washed brown rice grains were put into 30 liters of an acetic acid aqueous solution (initially 66° C.) having a pH of 4, and immersion was continued for 20 hours at a temperature of 50 to 60° C. while heating over low heat.

Once the soaking was completed, the brown rice grains were drained and put into an aqueous calcium carbonate solution with a pH of 8, and left for about 2 hours.Since the pH of the brown rice grains was 6.5, the brown rice grains were taken out of the solution and drained. Then, it was ground into a paste using a mixer.

After drying the brown rice paste with a water content of 50 to 60% by weight using a normal freeze-vacuum drying method, it is crushed again using a crusher.
Use brown rice flour that is completely meshed, and add 10 kg of this brown rice flour, 25 kg of strong wheat flour (manufactured by Tokushima Seifun Co., Ltd.: Kamigaiyama), 1407 freeze-vacuum dried yam flour, and 1 medium freeze-vacuum dry egg white powder.
407, and then 10 liters (3
5° C.) and sufficiently kneaded, and extruded using a spaghetti press to obtain about 40 kg of semi-dried noodles with a diameter of 1.3 mm, a length of 27 cm, and a water content of about 20%.

The semi-dried noodles mentioned above were placed in boiling water to which 3.5% by weight of salt had been added in advance and steamed for about 8 minutes to obtain about 85 kg of boiled noodles, which were then washed with a pH 4 acetic acid aqueous solution (room temperature). After draining the water, freeze-drying was performed for 10 hours according to a conventional method to obtain 36 kg of a product with a water content of about 10% by weight.

This product can withstand long-term storage, and when immersed in boiling water, it will be completely restored after about 5 minutes.It will not change its taste and aroma, and it will give you a very mellow aftertaste and texture, which will stimulate your appetite. It was meant to improve the situation.

Comparative Example 1 10 kg of washed brown rice grains were poured into about 30 liters of water that did not contain acetic acid, and immersion was continued for about 20 hours while heating in the range of 50 to 60° C. over low heat.

After soaking, the brown rice grains were drained and ground into a paste in a mixer.

Furthermore, all of the same ingredients and amounts of strong wheat flour as in the example were mixed with wild potato flour, egg white powder, an alcoholic aqueous solution containing egg yolk lecithin, etc., and the mixture was sufficiently frozen without freeze-vacuum drying. However, with a spaghetti press, the viscosity was so low that it was difficult to cut into pieces and form into noodle strings, and the result was buckwheat noodles with no binder, making it almost impossible to commercialize them.

Comparative Example 2 In Example, an alkali treatment was performed in which the samples were immersed in an acetic acid aqueous solution and then put into a calcium carbonate aqueous solution with a pH of 8 and left for about 2 hours, except that this alkali treatment and freeze-vacuum drying were not performed. By performing all the same operations as in the example, it was possible to make semi-dry noodles.

However, since these semi-dried noodles are only processed with acid, they not only have a strong sour taste, which inhibits palatability, but also inhibit the activation of fermentation bacteria, which in particular inhibits the activation of various microorganisms that are active near neutrality. As the activity of the noodle is suppressed, the effect of ripening is hardly visible, resulting in noodles with a weak texture and poor firmness, and it is not possible to obtain the mellow taste and texture of the noodles obtained in the examples. Ta.

Claims (1)

[Claims] 1. After soaking in an organic acid aqueous solution, neutralize with a carbonate aqueous solution to return the pH value to around 7.0, and freeze and vacuum dry the resulting brown rice flour. A method for producing brown rice noodles characterized by mixing in proportions and producing noodles.