JPS5950301B2 - Food manufacturing method using rice effectively - Google Patents

Description

[Detailed Description of the Invention] The present invention adds an alkaline solution to rice raw materials to soften the protein components of the rice, and then adds an acidic solution to neutralize the rice grains, thereby softening the texture. A method for producing food by effective utilization of rice, which is fine, has a low gelatinization temperature, slows aging, has a small number of viable bacteria, and does not have the disadvantages of conventional rice flour even when mixed with wheat flour, making it easy to process rice flour. It is related to.

Originally, rice was suitable as a grain food, while wheat was suitable for bread,
Suitable for powdered foods such as noodles and cakes.

The reasons for this are: ■ The outer skin of rice can be easily separated as bran, the bran skin is soft, and the endosperm is hard, so it can be milled from the outside.

■ Wheat, on the other hand, has a tough outer skin and a soft endosperm, so a method called wheat milling is used, which involves grinding the endosperm into powder and then removing the hard-to-break outer skin.

Therefore, it is common sense in dietary habits around the world to eat rice with flour and wheat with flour.

However, in Japan, surplus rice is increasing year by year due to the decline in rice consumption and agricultural policy to protect rice cultivation2, and it is predicted that 7 million tons of rice will be stockpiled in fiscal 1982.

In order to deal with this excess rice, the Ministry of Agriculture and Forestry has recently asked related businesses to cooperate in expanding rice consumption by mixing rice flour into wheat flour.

However, since rice is by its nature a grain food that should be eaten, various problems arise when it is pulverized and mixed into flour.

By the way, regarding rice, the following is known as a collection of technical data from Kurichika and numerous experts.

In other words, (a) Rice has traditionally been eaten as a grain food, and there is no history of it being made into flour in large quantities, and rice flour production is only carried out on a very small scale.

fb) Rice is known for its hard endosperm, and in order to turn it into flour, it is necessary to add more water or mill it in water, but this is only possible on a small scale.

Also, its particles are much coarser than wheat flour, and are sand-like coarse powder, whereas wheat flour is powder-like.

(c) In addition, if the rice grains are forcibly crushed, the starch particles themselves will be damaged, and when fermenting bread etc.
Its workability is extremely poor.

(d) Furthermore, since rice is hard, there are problems with the technique of crushing raw rice itself.

(e) As a result, if coarse grains of rice are mixed into flour, an imbalance will occur in the gelatinization of rice starch and wheat flour starch.

In other words, since wheat starch gelatinizes more easily, rice starch remains in an undercooked state (similar to thin cooked rice).

From the above, since mixing rice flour causes a difference in gelatinization, breads containing rice flour, etc., which are already commercialized, require the following steps.

(a) Make rice flour into a paste with hot water and then mix it into the flour batter.

(Because it is time-consuming, it can only be produced on a small scale, and it cannot be mixed into wheat flour - at the source during the wheat milling process).

) (b) There is a method of pregelatinizing rice and then pulverizing it, but this a-coating equipment is enormous and the cost is usually 3 to 4 times higher than that of wheat flour.

As mentioned above, there are disadvantages inherent in rice. In particular, the protein in wheat flour has an affinity for water and becomes so-called gluten, which is an important element in making bread, noodles, etc. It's a completely foreign substance that doesn't get used to it at all, and the addition of rice flour is, so to speak.
It should be called "contamination of foreign matter".

Additionally, a recent announcement from the Food Research Institute of the Ministry of Agriculture, Forestry and Forestry states the following:

In other words, what is particularly important when processing rice is the composition of cell walls and changes therein.

This is because cell wall components can significantly change the properties of starch and protein in rice.

Regarding the effect on starch, after cooking rice and turning it into pregelatinized starch that humans can easily digest, pure starch remains pregelatinized even if left for quite a long time. Starch that has been cooked with cell walls has the property of turning from pregelatinized starch to beta-starch, which is unpleasant to eat, in less than a day if left untreated.

Cell wall components also have an effect on proteins in rice.

Since this cell wall is found in ordinary rice, it also affects the taste of rice when cooked and eaten, and has a particularly large effect on processed foods.

For this reason, it is necessary to study how rice changes through the processing process.

As described above, rice flour has the above-mentioned drawbacks, and it is currently considered technically difficult to simply mix it into wheat flour.

The inventor of the present invention predicts that such a problem of rice flour contamination will arise due to the rice situation in Japan, and that if a rational and effective use of rice is developed, it will be possible to make rice into a powdered food. With this in mind, we have been conducting various experiments for several years, and as a result, we have completed the present invention.

That is, first, rice raw materials are immersed in an alkaline solution to remove cell walls and insoluble rice proteins distributed around the outer periphery of starch grains, and then an acidic solution is added to make the rice grains or rice flour neutral. By pulverizing this in a conventional manner, or by pulverizing it after gelatinization, or by pulverizing the rice grains after swelling, it is possible to obtain a fine rice powder that slows aging and has a soft texture. Even if rice flour is mixed into wheat flour, which is about to be carried out in became.

In addition, after soaking rice flour base materials such as broken rice, rice flour, pregelatinized rice, and puffed rice obtained by conventional methods in an alkaline solution,
Neutralize with diluted acidic solution and add the necessary flour to the dough,
By adding water and other necessary additives and mixing, even the rice flour produced using the conventional method, which has a hard particle size, becomes extremely soft, making it possible to form dough. Bread, noodles, macaroni, etc. that you don't understand.
You can now get cakes, etc.

Another major feature of the present invention is that the number of viable bacteria in the product is extremely low.

Here, in order to make it easier to understand the features of the present invention, we will describe the currently known and practiced methods of producing rice flour. Rice flour can be roughly divided into two types: rolled flour, stamped flour. There are five manufacturing methods: milled rice flour), ajijin flour, kanbai flour, and puffed rice flour.

Among them, in terms of quality, the Kanto style (Joshinko) and the Kansai style (
The two-process process of rice flour, yam flour - shojoko or shoyoko) is the mainstream, and joshinko is generally made by polishing the raw powder, washing the rice, and drying it to a certain moisture content (16%). -15 cm), then ground using a roll mill, and then sieved into mesh screens using a sieve.

What is rice flour? The raw hide is polished and the rice is washed.

In this case, unlike Joshin flour, washed rice is soaked for a long time to reduce the moisture content to 40% to 50%, pounded with a pestle in a stone mill (so-called "douzu milling"), and then sifted with a sieve machine. The product that is dried (using hot air currents) is called sage powder.

Now, with this processing method, the product names vary depending on the type of rice supplied, but when we investigated the number of viable bacteria in each commercially available rice flour, we obtained the following actual values. .

Test Example 1 As mentioned above, rice flour has an extremely large number of viable bacteria compared to wheat flour.

As mentioned above, in the first process of rice grain, milled rice is washed and soaked in water, which increases the propagation of bacteria (and especially in the case of the pounding method and wood turning method, cleaning with a sieve machine that contains watery stock) teeth,
The current situation is that it is practically difficult and a breeding ground for germs.

To measure this situation, we investigated and tested the number of viable bacteria in each process at a certain rice flour factory, and the following results were obtained.

Test Example 2 Figure 1 is a schematic diagram of the roll-type rice flour manufacturing process, where 1a is a raw material inlet, 1b is a polisher, 1C is a hopper, 1d is a rice washer, 1e is a conveyor, and 1f is a dryer (hot air, 80' C)
, 1g is the crusher, 1h is the receiver, 11 is the sieve, S is the product, and A, B, C, D, E, and F are the sampling locations to check the number of viable bacteria.

Figure 2 is a schematic diagram of the drum-type rice flour production process, where 2a is a raw material input port, 2b is a polisher, 2c is a hopper, 2d is a rice washer, 2e is a soaking tank, 2f is a stamp mill, 2g is a receiver, and 2h indicates the sieve, S indicates the product, and A, B, C, D, and E indicate the sampling locations to check the number of viable bacteria.

To explain with reference to Figures 1 and 2, the number of viable bacteria in both the roll type and the drum type A is (2.7 x 104), since the incoming raw materials are bacteria that are resistant to the outer skin etc.
It showed a high value of (2,9X 104),
Since the outer skin is removed by a polishing machine, after polishing, B has (1, OX 103) and (1, OX 103), respectively.
and decreased.

However, in the case of the roll type, residue such as broken rice with a high moisture content remains on the conveyor etc. after rice washing, so in part C (4,5X
103), and at position D by the hot air dryer,
It decreases as (2, OX 103), but after passing through the roll crusher it rises again and becomes (2,7X 104) at position E.
), and furthermore, due to the stagnation of rice flour residue stock in the sieve machine, the product value increased to (2,OX 105).

Next, in the case of the drum type (Figure 2), even worse measurement results were obtained.

That is, the stock in dipping tank C was (4, OX 103), but after passing through the shelling process and exiting the sieve machine at point D, it showed a very high value of (2, 9X 106).

The reason for this is that the stock with a high moisture content after pounding is passed through a sieve machine.
The main cause is that the humid residue stock stagnates and becomes a breeding ground for bacteria.

Therefore, even after the subsequent drying process, the Dōdōpō product showed a high value of E (1,2×106).

This is a value that cannot be stored for a long time even if it is not used as a secondary product or even if it is stored in bags as it is, and it is dangerous to have it mixed with flour.

Example 1 It is shown below that the number of viable bacteria in the rice flour produced according to the present invention was significantly reduced compared to the conventional method.

FIG. 3 is an implementation flow sheet according to the present invention.

First, referring to the drawings, reference numeral 3a is an input port for raw material (brown rice), and white rice polished by a polishing machine (rice polishing machine) 3b passes through a hopper 30 and enters a rice washer 3d, where it is thoroughly washed.

Next, it enters the dipping tank 3e.

This immersion bath was prepared using a 0.2% caustic soda solution (0.05N
) for 5 to 10 minutes depending on the moisture, production area, and hardness and softness of the raw materials.

According to experiments, it is appropriate to cook for 5 to 6 minutes for soft domestic rice, and for 8 to 10 minutes for hard Indian rice.

Next, after draining, the rice grains enter a dumping conveyor 3f where a diluted hydrochloric acid solution, which is the second method of the present invention, is added to neutralize the rice grains.

In order to explain important parts of this device, FIG. 4 is shown in further detail.

In Figure 4, 4a is a diluted hydrochloric acid tank, 4b is a flow meter, 4c is a shower device, 4d is a dumping conveyor, 4e is a dipping tank, 4f is a raw rice inlet, 4g is a product outlet, 4h is an alkaline solution inlet, 41 indicates the outlet of alkaline solution waste water.

According to experiments, alkalinity with a pH of about 11.0 is necessary to soften and dissolve the proteins in rice grains and to have a sterilizing effect.

In this experiment, the 0.2% caustic soda (0.05N) solution was P
Corresponds to H11.2.

First, a hydrochloric acid solution with a concentration of 0.18% (0.05 IN) is injected into 4a in FIG.

In a process where raw materials continuously flow in, a 4B flowmeter is required, and a flowmeter of 0.281 per kg of raw materials is required from the diluted hydrochloric acid solution tank.
．． If 18% hydrochloric acid is allowed to flow down, alkaline rice grains will have a pH
7.0 and the rice grains are neutralized.

The neutralized rice grains are automatically discharged from the 4g outlet shown in Figure 4, and then processed by the body pounder (stamp mill 3g) shown in Figure 3.
Thereafter, it is crushed, sieved, and dried in the usual manner to produce products.

As for the number of viable bacteria in each step of the drum-throwing method according to the present invention, the sampling locations are shown in Figure 3. As shown in Figure 3, the same numbers were detected for A and B as in the conventional method as shown in Figure 2. However, in C□ and C2, which adopted the method of the present invention, (2,
5X10) and (3,OX10) values were obtained.

This is due to the alkaline side with a pH of 11.2, which kills most of the bacteria.

However, in the subsequent process, due to falling bacteria in the air, the number of viable bacteria at positions E and F decreased to (1.2 x 102).
, and (1,OX 102), but as mentioned above, the number of viable bacteria (1,2X
This is an extremely remarkable decrease in the number of viable bacteria compared to io6), and the number of viable bacteria in regular wheat flour is (1.4 x 103).
It can be seen that the effects of the present invention are quite remarkable even when compared with the present invention.

In the figure, 3a is a raw material input port, 3b is a polisher, 3c is a hopper, 3d is a rice washer, 3e is a soaking tank, 3f is a stainless steel dumping conveyor, 3g is a drum pounder, 3h is a receiver, and 31 is a Showing sieve.

Next, the first objective of the present invention is to soften the rice grains and increase the crushing effect, so that the rice grains become finely powdered, resulting in lowering the gelatinization start temperature, delaying aging, and improving the soft texture. , so that the food form of rice that was not suitable for powdered food can be easily converted into powdered food.
In order to clearly explain the theory of the present invention that makes it possible to effectively utilize rice, test examples and examples will be described below.

Test example 3 About the particle size distribution of rice flour and wheat flour.

In rice flour, colloid-like proteins with no water use are distributed along the cell walls and enclose all starch grains, so even if rice is milled, it is difficult to make it into a fine powder like wheat flour. (,
Many parts remain as coarse grains.

Figure 5 shows the results of actually measuring the particle size distribution of rice flour and wheat flour.

As is clear from Figure 5, while wheat flour has 8% coarse particles with a mesh size of 109 or less, rice flour has mostly coarse particles with a mesh size of 51 mesh.

Test Example 4 The table below shows the measurement results of the relationship between rice flour particle size and gelatinization start temperature.

As is clear from Table 2 above, the coarser the particle size, the higher the gelatinization start temperature, which means, taking udon noodles as an example, the slower the boiling start time.

For example, if conventionally produced rice flour is mixed into wheat flour,
The rice flour part is 10°C slower to boil, and as a result, even though the flour part is boiled, the rice flour part is finished in an undercooked state, and tends to quickly shift to β, which has a poor texture. The reason behind udon and bread aging quickly has been clarified.

Regarding the explanation that rice grains are easily powdered by immersion in an alkaline solution, which is the first step of the present invention.

The reason why rice grains have a strong composition and are not easily powdered is due to the glue-like glutelin. Focusing on the fact that this glutelin is an alkali-soluble protein, the inventor conducted various experiments and found that It was learned that a .2% caustic soda solution has a sterilizing effect, and the method of Example 1 was carried out.

As a result, in the rice endosperm, the glue-like glutelin, which was distributed along the cell wall and wrapped around all starch granules,
Because it is alkali-soluble, it is eluted and, for example, the human barrier or body guard (glutelin) is removed, making the rice grain extremely susceptible to powdering.

In this way, the present invention changes the existing stereotype that rice is not suitable for eating powdered food, and not only can it be made into powder quite easily, but also, as mentioned above, rice has traditionally been contaminated with many germs. The revolutionary sterile powder can be produced from rice flour, which has a poor shelf life, without any chemical damage (after neutralization, the residue becomes salt), and it is a wonderful bread that you will not even remember that rice flour has been mixed into it. , it became possible to make udon,
As seen in Example 2 below, it is possible to produce a secondary product with few germs and little damage, making it possible to use rice as a powdered food, and its effective use is excellent. It is something that

Next, as a demonstration that the rice flour according to the present invention is more easily pulverized than the conventional method, comparative data from a grinding test will be shown.

Test Example 5 The table below shows the results of an experiment regarding the powder distribution values, gelatinization start temperature, and number of viable bacteria between rice flour prepared by the conventional method and rice flour treated according to the present invention.

According to the method of the present invention, the particle size distribution and gelatinization start temperature are not much different from wheat flour, and the number of viable bacteria is much lower than that of wheat flour. 300f was added with 110 g of salt water at a concentration of 10 g (37% water content) and noodles were made by a conventional method.

(B) Mix 240f of wheat flour and 609 flour of known method, and add 110rsl of 10 Baume salt water as in (A).
was added, and noodles were made by a conventional method.

(Q Kamishinko 6 (HF) made by a known method is immersed in 0.2 g of caustic soda solution 7 Oygl, and after 30 minutes, 20 g of 20% hydrochloric acid solution
trtl was added to neutralize (PH in this case was 7.1).

Add another 20*/liter of water to this fresh powder solution, and add 11 tablespoons of salt.
．． After adding Of and further adding 240f of wheat flour, noodles were made by a conventional method.

Next, each of the three kinds of noodles made by the conventional method is
I boiled it and got boiled noodles.

The following table summarizes data on suitability for noodle making, workability, texture, etc.

[Brief explanation of drawings]

The drawings show an example of the method for producing food by effective utilization of rice according to the present invention, and FIG. 1 is a schematic diagram of a roll-type rice flour manufacturing process, FIG. 2 is a schematic diagram of a drum-type rice flour manufacturing process, and FIG. FIG. 4 is a schematic diagram of a stainless steel dampener and dumping conveyor that are neutralized with diluted hydrochloric acid solution, and FIG. 5 is an actual measurement diagram of the particle size distribution of rice flour and wheat flour. A, 8% C1C1, C2, DlE,, F...Sampling location, S...Product, 1a, 2a, 3a...
Raw material input port, 1b, 2b, 3b... polishing machine, 1C12
゜, 3cm hopper, 1d, 2d, 3d...rice washing machine,
1e...Conveyor, 1f...Dryer, 1g...Crusher, 1h, 2g, 3h...Receiver, 11.2h,
31... Sieve, 2e, 3e, 4e... Immersion tank, 2
f... Stamp mill, 3f14d... Stainless steel dumping conveyor, 3g... Body pounder, 4a...
Diluted hydrochloric acid tank, 4b...flow meter, 4c...shower device, 4f...raw material rice input port, 4g...product outlet, 4
h...Water inlet, 41...Water outlet.

Claims (1)

[Claims] 1. Rice raw materials such as brown rice, milled rice, and broken rice are immersed in an alkaline solution such as sodium hydroxide or ammonia, and then an acidic solution such as diluted hydrochloric acid solution is added to neutralize the rice raw materials. A rice flour that is fine and slow to age, has a soft texture, and has a low number of viable bacteria, and is obtained by grinding it by a conventional method, or by grinding it after gelatinization, or by grinding it after swelling. A method for producing food by effectively utilizing rice, characterized by obtaining the following: 2 After immersing rice base material such as unhulled rice, rice flour, pregelatinized rice, or puffed rice obtained by a conventional method in an alkaline solution such as sodium hydroxide or ammonia, it is soaked in an acidic solution such as diluted hydrochloric acid solution. Add the solution to make the rice base material neutral, and mix it with flour, water, and necessary additives.
1. A method for producing food by effectively utilizing rice, which comprises kneading the rice by hand and then using a known method to obtain bread, noodles, macaroni, cakes, etc.