JPS6261304B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving sticky rice flour obtained by pulverizing sticky rice. This provides a method for reliably preserving the product without deteriorating its quality.

Conventionally, to prevent heat generation and scattering during pulverization, glutinous rice flour is thoroughly immersed in water to absorb water and then pulverized, and in order to give it preservability, it is heat-dried such as hot air drying. It is preserved and distributed with a moisture content of 15% or less, and is generally used as an ingredient in gyuhi and mochi sweets under names such as mochi rice. However, due to the heat treatment during the drying process, some of the starch in the sticky rice flour undergoes gelatinization and is no longer in a completely raw starch state. Therefore, when producing gyuhi or mochi sweets using such sticky rice flour, the sticky rice starch that has partially pregelatinized and aged during storage and distribution is used, so sufficient gelatinization does not occur. The stickiness is weak and sticky.
This causes a significant drop in viscosity in a short period of time. On the other hand, waxy rice flour, which is naturally dried without hot air drying to maintain the starch in the raw starch state, is used during the manufacturing process of gyuhi and mochi sweets. Because the gelatinization phenomenon occurs sufficiently, a high-quality product with strong stickiness can be obtained. However, waxy rice flour obtained through natural drying has a high moisture content.
It is susceptible to deterioration and spoilage by microorganisms such as mold and yeast, and its shelf life is only one day at room temperature and three days at most when refrigerated, making it unsuitable as a raw material for confectionery in large-scale production. It is only used on a daily basis for large-scale production.

In view of the above-mentioned current situation, the present invention was developed as a result of research in order to obtain sticky rice flour that has a long shelf life without undergoing heat drying treatment such as hot air drying that causes quality deterioration. It is soaked in water to absorb enough water, then pulverized using a conventional method such as a stamp mill, and dried at low to room temperature to reduce the water content to 15%.
% to 30%, and then to 4 parts by weight of this sticky rice flour, 1 part by weight or more of one or more selected from sugar alcohols, reduced starch hydrolysates, or carbohydrates is added and mixed, and then It has been discovered that sticky rice flour can be stored for a long period of time without being subjected to heat-drying treatment by enclosing it in a moisture-proof packaging bag or packaging container, and based on this knowledge, the present invention was completed. .

That is, the gist of the present invention is to soak glutinous rice in water to sufficiently absorb water, and then pulverize the resulting glutinous rice flour, which is then dried at low to room temperature to have a moisture content of 15% or more and 30% or less, Thereafter, 1 part by weight or more of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added and mixed to 4 parts by weight of this waxy rice flour, and then a moisture-proof packaging bag or packaging container is mixed. This is a method for preserving waxy rice flour, which is characterized by encapsulating it in a container.

The present invention will be explained in detail below.

First, sticky rice is washed and soaked in water to absorb water sufficiently, and then ground by a conventional method such as a stamp mill to obtain sticky rice flour. The reason why the sticky rice is made to sufficiently absorb water is to prevent the sticky rice from generating heat due to frictional heat during the crushing process or from scattering and reducing the yield. After that, the moisture content of sticky rice flour is reduced to 15% by drying at low temperature to room temperature.
30% or less. The drying method is air drying at room temperature, vacuum drying at room temperature to low temperature, or drying at low temperature to room temperature by freeze drying, etc., and drying is performed when the moisture content of sticky rice flour is 15% or more and 30% or less. will be discontinued. If the moisture content is less than 15%, it may not be possible to obtain a sticky, high-quality product when producing gyuhi or mochi sweets, or if the moisture content is 15% or less, it may not be possible to obtain a sticky and high quality product.
% or less, it takes too long to dry, and there is a risk that the waxy rice flour will spoil during that time.
In addition, the moisture content must be between 15% and 30% because storage stability cannot be achieved even if the moisture content is 30% or more.

At least 1 part by weight of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added to 4 parts by weight of waxy rice flour obtained in the above previous step, and then dried. In order to prevent the intrusion of microorganisms and mixed insects, enclose the product in a moisture-proof packaging bag or container and store it.
The addition and mixing of one or more selected from sugar alcohols, reduced starch hydrolysates, and saccharides to waxy rice flour has the effect of lowering the water activity of the powder mixture containing waxy rice flour.
Due to the use of sticky rice flour, substances that are eventually added to or mixed with sticky rice flour have the effect of preserving the raw starch in sticky rice flour without altering its quality, such as maltitol, sorbitol, xylitol, etc. , a reduced starch hydrolyzate obtained by reducing dextrin having a glucose chain length longer than an oligosaccharide, or sugars such as sugar, glucose, maltose, and fructose. In addition, when one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added to 4 parts by weight of waxy rice flour at a ratio of 1 part by weight or less, the water activity is sufficiently increased. Because it does not deteriorate, it cannot be preserved and spoils.

Further, in the present invention, the moisture-proof packaging bag is manufactured from a film of a thermoplastic resin such as moisture-proof cellophane, polyethylene, ethylene vinyl acetate copolymer polypropylene, polyester, polyvinylidene chloride, polycarbonate, aluminum foil, or a composite film thereof. You can use the packaging bags.

Further, as the moisture-proof container, cans such as aluminum cans and steel cans, bottles, or molded containers processed from the above-mentioned thermoplastic resins can be used.

According to the above invention, there are the following advantages. That is, glutinous rice that has sufficiently absorbed water is pulverized to produce glutinous rice flour, then dried at low to room temperature to a moisture content of 15% to 30%, and then 4 parts by weight of this glutinous rice flour is By adding and mixing 1 part by weight or more of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide, and sealing the mixture in a moisture-proof packaging bag or packaging container, it is possible to prevent spoilage caused by microorganisms. Alternatively, the reproduction of insects can be prevented. As a result, the shelf life of glutinous rice flour has been extended, the range of transportation has been expanded, and it has been stably supplied as a raw material for gyuhi and mochi sweets.
It can be used as a raw material for large-scale production.

Next, the present invention will be described in more detail with reference to Examples.

Example 1 After washing with water, soaking in water for 6 hours and draining the water, sticky rice was pulverized in a stamp mill according to a conventional method, and then air-dried for 10 hours to obtain a rice with a moisture content of 25.5%. 20 parts by weight of sorbitol and 10 parts by weight of sugar were added and mixed to 100 parts by weight of waxy rice flour to form a powder mixture with a water activity value of 0.77.

Next, this was filled into a polyethylene packaging bag with a thickness of 60 μm, sealed, and stored at 35°C. After 10 days, the packaging bag was opened and the powder mixture inside was observed. No alcohol odor or mold growth was observed in the mixture, and it had the characteristic aroma of sticky rice flour. Using this powder mixture as a raw material, raw yatsuhashi was prepared according to a conventional method, and a sticky and delicious raw yatsuhashi was obtained.

Example 2 After rinsing, soaked in water for 8 hours, and drained, the sticky rice was pulverized in a stamp mill according to a conventional method, and then air-dried for one day and night to obtain sticky rice with a moisture content of 20.5%. 15 parts by weight of reduced starch hydrolyzate and 10 parts by weight of sugar were added and mixed to 100 parts by weight of rice flour to obtain a powder mixture with a water activity value of 0.79.

This powder mixture is made of KOP (vinylidene chloride coated polypropylene) 20μ/PE (polyethylene).
Filled into packaging bags made with 40μ laminated film,
It was sealed and stored at 30°C. After 20 days, the packaging bag was opened and the powder mixture inside was observed. As a result, no alcohol odor or mold growth was observed in the powder mixture, and it had the characteristic aroma of sticky rice. . When mochi confectionery was prepared using this powder mixture as a raw material in accordance with a conventional method, flavorful mochi confectionery with sufficient starch gelatinization was obtained.

Claims (1)

[Claims] 1. The sticky rice flour obtained by soaking sticky rice in water to absorb enough water and then pulverizing it is dried at low to room temperature to reduce the moisture content to 15% or more.
30% or less, and then 1 or more parts by weight of one or more selected from sugar alcohols, reduced starch hydrolysates, and saccharides are added and mixed to 4 parts by weight of this waxy rice flour. A method for preserving glutinous rice flour, characterized by enclosing it in a packaging bag or packaging container.