JPS6261306B2 - - 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 mochiko. 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. Soak the rice to sufficiently absorb water so that the water content is 15% to 30%, and then add one or more types selected from sugar alcohol-reduced starch hydrolyzate or saccharides to 7 parts by weight of the soaked sticky rice. 1 part by weight or more is added and mixed, and then pulverized to form a powder, which is then sealed and packaged together with an oxygen scavenger in a packaging bag or packaging container with gas barrier properties, thereby making it sticky without heat drying. It was discovered that rice flour can be stored for a long period of time, and the present invention was completed based on this knowledge.

That is, the gist of the present invention is to soak sticky rice in water so that its moisture content is 15% to 30%. The method is characterized in that 1 part by weight or more of one or more of the above are added and mixed, and then pulverized to form a powder, which is sealed in a packaging bag or packaging container with gas barrier properties together with an oxygen absorber. This is a method of preserving sticky rice flour.

The present invention will be explained in detail below.

First, the sticky rice is washed and soaked in water to absorb enough water, and the soaking process is completed when the moisture content becomes 15% or more and 30% or less.

This moisture content must be specified accurately15
% or less, the sticky rice generates heat due to frictional heat or scatters during the subsequent pulverization process, resulting in a decrease in yield. Moreover, if the moisture content is 30% or more, the preservability which is a feature of the present invention cannot be obtained.

Soaked sticky rice 7 obtained by the above soaking process
At least 1 part by weight of one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added and mixed based on the part by weight, and then pulverized using a conventional method such as a stamp mill. 1 or more parts by weight of one or more selected from sugar alcohols, reduced starch hydrolysates, or sugars are added to 7 parts by weight of sticky rice flour whose moisture content is defined as 15% or more and 30% or less. A mixed powder mixture can be obtained.

The powder mixture obtained by the above steps is sealed and stored in a packaging bag or packaging container having gas barrier properties together with an oxygen scavenger. The addition and mixing of one or more selected from sugar alcohols, reduced starch hydrolysates, and sugars has the effect of reducing the water activity of the powder mixture containing waxy rice flour. Although it is a substance that is eventually added or mixed with sticky rice flour due to its usage, it has the effect of preserving the raw starch in sticky rice flour without changing its quality, and sugar alcohols such as maltitol, sorbitol, and xylitol. , 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. Also, soaked sticky rice flour 7
If one or more selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added and mixed at a ratio of 1 part by weight or less to part by weight and then ground, the water activity will not decrease sufficiently. It cannot be preserved and spoils.

Next, the oxygen scavenger is used to preserve the powder mixture in a deoxidized state to prevent the growth of aerobic microorganisms such as mold or insects such as weasel, and the powder mixture is packaged. As long as the inside of the system is deoxidized, vacuum packaging, gas replacement packaging using carbon dioxide gas or nitrogen gas, or a gas replacement agent that absorbs oxygen and generates carbon dioxide gas may be used.

Next, in the above-described present invention, examples of the packaging bag or packaging container having gas barrier properties include polyvinylidene chloride film, polyvinylidene chloride coated film (e.g. polyvinylidene chloride coated polyethylene film, polyvinylidene chloride coated polypropylene film). film), polyamide/polyethylene laminated film, polyvinylidene chloride coated polypropylene/polyethylene laminated film, polyester/aluminum foil/polyethylene laminated film, aluminum foil/polyethylene laminated film, synthetic resin films with high barrier properties such as aluminum foil, aluminum foil or packaging bags made of composite films thereof, cans such as aluminum cans and steel cans, bottles, and molded containers made of the above-mentioned thermoplastic resin materials with excellent gas barrier properties.

According to the above invention, there are the following advantages.

That is, the sticky rice flour is sufficiently absorbed to have a water content of 15% to 30%, and then one type selected from sugar alcohol, reduced starch hydrolyzate, or saccharide is added to 7 parts by weight of the sticky rice flour. Alternatively, by adding and mixing 1 part by weight or more of multiple types, and then pulverizing the resulting powder mixture, hermetically packaging the resulting powder mixture in a packaging bag or packaging container with gas barrier properties together with an oxygen scavenger can prevent spoilage caused by microorganisms. Alternatively, the reproduction of insects can be prevented. As a result, the shelf life of glutinous rice flour is extended, its transportation range is expanded, it can be stably supplied as a raw material for gyuhi and mochi sweets, and 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 90 parts by weight of sorbitol and 10 parts by weight of sugar were added and mixed to 700 parts by weight of soaked sticky rice that had been soaked in water at 20°C for 3 hours to reach a moisture content of 28.8% after washing, and then mixed in a conventional manner. A powder mixture with a water activity value of 0.86 was obtained by pulverization using a stamp mill.
Further, it was filled and sealed together with an oxygen scavenger into a pouch made of a 20μ KOP (vinylidene chloride coated polypropylene)/40μ PE (polyethylene) laminated film, and then stored at 35°C. After 10 days, I took it out and opened the pouch, but there was no alcohol odor or mold growth, and there was a characteristic smell of sticky rice flour.
When fresh Yatsuhashi was prepared using this raw material in a conventional manner, it was very delicious.

Example 2 10 parts by weight of sorbitol and 5 parts by weight of maltose were added and mixed to 30 parts by weight of soaked sticky rice that had been soaked in water at 15°C for 4 hours to reach a moisture content of 20.5% after washing, and then mixed. A powder mixture with a water activity value of 0.86 is obtained by pulverization using a stamp mill according to the conventional method, and the mixture is filled and sealed in a pouch made of a laminated film of 20μ KOP (vinylidene chloride coated polypropylene)/40μ PE (polyethylene) together with an oxygen scavenger. Afterwards, it was stored at 5°C. When I took it out after 20 days and opened the pouch, I found no deterioration in quality due to microorganisms, and I used this as a raw material to make raw yatsuhashi using a conventional method, but it was firm and sticky.
It had a very good texture.

Claims (1)

[Claims] 1. Soak sticky rice in water to reduce its moisture content to 15% or more and 30% or less, then add one or more sugar alcohols, reduced starch hydrolysates, or saccharides to 7 parts by weight of sticky rice. Multiple species in 1
A method for preserving glutinous rice flour, which comprises adding and mixing at least a part by weight, followed by pulverization to form a powder, and sealing the powder in a packaging bag or packaging container having gas barrier properties together with an oxygen absorber.