JPH0125544B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention is directed to uncooked white rice (Uruchi white rice).
It is also called white rice. And in general,
White rice is a general term for non-glutinous white rice, but in the present invention, for convenience of explanation, it may also refer to whole-grain white rice if necessary. Therefore, in that case, other things are called, for example, broken rice, broken rice, etc. And they are all
It shall be kept in a dry state. The reason is that grains, for example, glutinous rice, are generally
Around 17%. Non-glutinous rice is around 14-16%. Wheat is 9-14%
Immediately after harvesting, grains are dried to a moisture content within a range that does not reduce their quality even if they are stored for a long period of time. is said to be in a dry state. However, these moisture contents are just a guideline, and depend on the type of grain, old and new, hardness and softness, place of origin,
Considerable variation occurs due to differences in storage conditions, but this is considered to be unavoidable.

However, it would be quite cumbersome to explain using various kinds of non-glutinous white rice with different moisture contents, so in order to avoid the troublesomeness of the explanation, all the non-glutinous white rice used for the explanation of the present invention will be (We will use a so-called dry one with a moisture content of about 15%.)
Processed rice flour in a non-raw state obtained using rice surimi (also called rice surimi). Rice surimi is a general term for processed rice flour in a non-raw state obtained using all types of rice. In this case, rice surimi is obtained using non-glutinous white rice, so the rice surimi in the present invention refers to rice surimi obtained using non-glutinous white rice (the same applies hereinafter). be.

A feature of the present invention is that non-glutinous white rice is used as a raw material for batter products without relying on the viscosity-enhancing ability of glutinous rice, which has a much better viscosity-enhancing ability than non-glutinous rice. The purpose of the present invention is to provide processed rice flour in a non-raw state, that is, rice surimi, to be used together with glutinous rice (fish meat in the present invention). Using non-glutinous rice, which is much cheaper than rice and has the highest yield of all grains per fixed area of cultivated land, in combination with fish meat,
This is to develop new demand for non-glutinous rice by mass producing high-quality batter products, and at the same time contribute to saving marine resources.

I will now discuss the methods used so far and their problems.

Non-glutinous rice can be made into delicious cooked rice, and among them, non-glutinous white rice is white in color and can be made into extremely delicious cooked rice. However, in the present invention, the batter product refers to a seafood batter product, and other products include, for example, noodle products,
Also called bread products. Since there are various kinds of seafood paste products, the seafood paste products in the present invention refer to kamaboko fish paste products, and other products include fish sausage and fish ham, for example. It is called special packaging kamaboko. (The same applies hereafter) I have done a lot of research on the use of fish cakes, so I will list them here for reference.

(1) Cook non-glutinous white rice until soft, then mash it.
A state of torturousness with the hardness of the earlobe (also referred to as a "nuri-like state", the same shall apply hereinafter) is considered to be convenient for enhancing the ability to enhance viscosity, and this is used as a paste product. Raw materials (in the present invention, fish meat is used, and fish meat includes fish meat surimi and frozen fish surimi, and may also be referred to by their names.And other batter products, such as The raw materials for noodle products and the raw materials for bread products are generally wheat flour, so in that case, these raw materials are also simply referred to as wheat flour (the same shall apply hereinafter), and are widely known. By kneading, etc. in accordance with the manufacturing method of paste products, the material of the paste product (there are various materials for the paste product, but in the present invention, the paste product refers to the seafood paste product) Therefore, the material of the paste product is also called finished surimi.For example,
The material for noodle products is also called the dough for noodle products, and the material for bread products is also called dough for bread products), that is, the finished surimi.

(2) Non-glutinous white rice is cooked, steamed, simmered, etc., dried, and then finely divided into processed rice flour (processed rice flour is rice flour that has been completely gelatinized, i.e., gelatinized rice flour). This refers to 100% rice flour (the same applies hereinafter), and the processed rice flour is used in combination with the raw material for batter products, i.e., fish meat, in accordance with the well-known method for producing batter products.
By kneading, etc., it becomes the material for batter products, that is, the finished surimi.

In the case of (1), the viscosity seemed to have been greatly enhanced at the stage of making the finished surimi, but when heated to make kamaboko, etc. The viscous, disintegrating development that appeared to be occurring was clearly visible.

This is also the case in case (2); although the viscosity seemed to have been greatly enhanced at the stage of making the finished paste, it was not necessary to heat it to make kamaboko, etc. of the finished dough. Although it did appear to have viscous properties at the finished smudge stage, upon heating, the disintegration of the viscous properties became apparent.

Furthermore, we wash non-glutinous white rice and roast it in an open state over high heat to finely-fine the roasted rice (processed rice flour. The same applies hereinafter), or non-glutinous white rice is placed in a pressure cooker ( Uruchi white rice has a moisture content of 15%.
or even less, with a moisture content of 17−
(Even the ones in the 18% state ended up being bad.) By keeping them in a sealed state and rapidly heating and pressurizing them, the pressure inside the pressure cooker was reduced to 10 kg/kg.
cm ^2nd place, set the temperature inside the pot to around 120℃, open the lid rapidly, and with a loud sound, the non-glutinous white rice in the pot expands to nearly 10 times its size and discharges it into a receiving basket, which is finely ground. Expanded rice flour (processed rice flour; the same shall apply hereinafter) obtained from the above method is the same as the processed rice flour so far, and the ratio of 1 part to 9 parts of fish meat (all combination ratios are by weight). (the same applies hereinafter), in accordance with the well-known manufacturing method of pastry products.
When the finished surimi is made by kneading, etc., the finished surimi has a low moisture content of 10% or less of processed rice flour such as medium-fast flour and expanded rice flour. Because of this, it is more effective than using processed rice flour.
It appeared that an excellent ability to enhance viscosity was exhibited, but in these cases, when the finished dough products were heated and allowed to cool to room temperature, As expected, as in the previous cases, the excellent ability to increase viscosity, which appeared to be possessed at the finished surimi stage, was improved by heating. The development of so-called viscous collapse, in which all of the enhancement ability of

In addition, rice flour in a raw state, that is, rice flour with a degree of gelatinization of 0%, can be used in a raw state in combination with fish meat.
Even if kneading is performed in a paste-like state according to the well-known manufacturing method of paste products, the viscosity of the fish meat, which is the raw material for the paste products, is increased at the stage of making the finished surimi. It is well known that, far from being harmful, it actually reduces the ability of fish meat to increase its stickiness.

In addition to these methods, glutinous rice (including crushed or pulverized glutinous rice) is used to form glutinous rice flour that has been gelatinized under hot pressure. Method for producing pregelatinized grains and starch used in combination (patent application publication, No. 4031, 1982)
A method for manufacturing a paste product using rice as a raw material (Patent Application 1973-1999), in which non-glutinous rice and glutinous rice are mixed in a ratio of 9:1 to 7:3 and used as so-called rice.
No. 72633. JP-A No. 54-8759).
As for the former, I have given an overview of the case using non-glutinous white rice, and for the latter, I will explain the gist of its production method. Mix in a ratio of 1 to 7 to 3.

(b) Steam or boil the rice from (b) and dry it.

(c) Grind (b) into powder.

(d) Add 1 to 20% of animal meat and seasonings to the rice flour in (c) above, and knead it with water or hot water. (Animal meat is fish meat in the examples).

(e) Pack (d) into a bag-like container. Or mold it into a kamaboko shape.

(F) (E) is heated by steaming, boiling or baking to make a paste product. However, as you can easily judge by seeing that the paste product made from rice is kneaded with warm water in (d), it is difficult to make a paste product made from rice, which is made from gelatinous materials such as fish meat. Considering that non-glutinous rice is completely gelatinized by steaming with sufficient steam, that is, it has a gelatinization degree of 100%. The powder made from that rice is considered to be the so-called processed rice flour mentioned above, so the paste products made from rice are made from animal products such as fish meat. The meat is used for solidification. Non-glutinous rice is nothing more than a bulking agent, and in reality, it has the power of glutinous rice, which has a much better ability to increase stickiness than non-glutinous rice in its raw state, that is, with a degree of gelatinization of 0%. It is a method of manufacturing paste products made from rice, which relies on the power of glutinous rice. Using only non-glutinous rice without relying on the power of
The idea of the present invention, which is completely different from processed rice flour in a non-raw state, that is, rice surimi, is that non-glutinous rice can have the same ability to enhance stickiness as both sticky rice and fish meat. This is due to

From now on, I will discuss the means to solve the problems that have been discussed so far.

The present invention has been made to solve the problems described above, and therefore, the present invention serves as a means for solving the problems.

The present invention uses non-glutinous rice of rice without relying on the power of glutinous rice, and uses non-glutinous white rice of non-glutinous rice. A method of producing rice surimi using eggplant. Let me explain this in more detail.

(b) Bring the white rice to a moisture content of about 30%.

(b) The non-glutinous white rice in (a) is kept in a sealed state, and the non-glutinous white rice in the sealed state is held at the temperature
Up to about 100℃ (Uruchi white rice under this condition starts to experience heating effects, including unevenness, at a holding temperature of about 35℃;
Temperatures above ℃ are not necessary. (same below), by applying the heating effect including unevenness,
The physical properties are changed to produce uncooked white rice.

(c) (b) The non-raw white rice is crushed into fine powder (finely crushed powder).
The diameter of the particles is about 0.1 mm or less, and in terms of mesh, it is about 100 mesh or more. The same applies hereinafter) to produce processed rice flour (rice surimi) in a non-raw state.A method for producing processed rice flour (rice surimi) in a non-raw state, characterized in that it is produced in this manner.

Processed rice flour (rice surimi) that is not raw
The manufacturing method is a means to solve the problem.

The raw materials for the rice surimi and batter products are, for example, fish meat, rice surimi 0.5 to 3, and fish meat 9.5 to 3.
By using them together at the combination ratio of 7th place and kneading them to a state of tortuosity that is about as hard as an earlobe, which is said to be convenient for increasing the viscosity enhancement ability, The material of the paste product obtained thereby, that is, the finished surimi,
Finished batter products (refers to finished batter products that have been processed to make them edible and can be served as edible) without relying on the power of glutinous rice. (hereinafter referred to as battered products) (hereinafter the same shall apply). The aim of the present invention is to obtain processed rice flour, ie, rice surimi, in a state where it is processed.

From now on, the characteristics and effects of rice surimi obtained by the present invention will be described. This means that rice surimi and fish meat should be used in an appropriate proportion (the appropriate proportion is 0.5 to 3 for rice surimi and 9.5 to 9.5 for fish meat).
This refers to the 7th place combination ratio. The same applies hereinafter), and in accordance with the well-known method for producing batter products (in the present invention, it has already been mentioned that it is a method for producing fish paste products, including kamaboko). However, it is also the characteristics and effects of the finished surimi and the battered products obtained from it.

(1) When made into a finished surimi, the development of stickiness can be promoted and strengthened more than when using raw rice flour.

(2) When made into a finished batter product, it is less susceptible to aging than raw rice flour, various starches, vegetable protein powders, etc., and allows the finished batter product to retain its supple consistency for a long time even when cold, and can be used for many days. Compared to the above-mentioned products, the finished dough product can be maintained in a softer and more pliable state even after passing through the process.

(3) When made into a finished surimi product, for example, the finished surimi obtained by boiling and grinding white rice until soft and making it into a paste-like state, and then using it together with fish meat, is also a surimi product. The finished surimi is obtained by cooking, steaming, or simmering white rice, drying it, and then finely grinding it into processed rice flour, which is then combined with fish meat. Medium-early flour is obtained by finely roasting roasted rice that has been roasted over high heat with the oven open.
The finished surimi obtained by combining with fish meat and uncooked white rice are placed in a pressure cooker, sealed, and rapidly heated and pressurized to reduce the pressure inside the pressure cooker to 10 kg/ ^cm2 . , set the temperature inside the pot to 120
When the temperature reaches about ℃, the lid is suddenly opened, and with a loud sound, the white rice in the pot is expanded to nearly 10 times its size and discharged into the basket. , obtained in combination with fish meat,
The finished surimi is also made from pregelatinized aged rice flour (rice flour that is soaked in water and then steamed to pregelatinize it, aged and dried, and then made into powder again. The same applies hereinafter).
The finished surimi obtained by using surimi in combination with fish meat is also the finished surimi obtained by using surimi with a gelatinization degree of 100%, so it is called finished surimi. At this stage, although the ability to increase viscosity was excellent, the finished batter product was heated to produce a finished batter product, and the finished batter product was heated. When left to cool to room temperature, the viscosity of all of them had collapsed.

On the other hand, the finished surimi obtained by combining rice surimi and fish meat is far more refined than the case where raw rice flour and fish meat are used together at the stage of making the finished surimi. It exhibited an excellent ability to enhance viscosity, and its ability to increase viscosity was achieved by heating the finished surimi to make a finished batter product. Even when the finished pastry product was allowed to cool to room temperature, the viscosity-enhancing ability it possessed when it was made into surimi did not collapse and was able to maintain its excellent viscosity-enhancing ability.

(4) When used in combination with fish meat, rice surimi not only exhibits the ability to enhance stickiness similar to that of fish meat, but also possesses a suitable sitting effect that is effective when made into a batter product. Because it is obtained from the process, it exhibits a viscosity-enhancing ability and water-retaining ability that is comparable to, and depending on the type of fish meat, superior to, fish meat. On that point, it is impossible for all the processed rice flour mentioned above and the non-glutinous white rice with a gelatinization degree of 100% to have the effect of sitting even when used in combination with fish meat. Therefore, in addition to the above-mentioned problems, rice surimi is more effective when used.

(5) Since the protein is different from fish meat, the nutritional value is improved by the mutual effect of the binding of different proteins.

(6) When rice surimi and fish meat are used together to make finished surimi, the finished surimi is only fish meat or when something other than rice surimi is used together with fish meat. This reduces the amount of oil absorbed during frying, and also reduces the amount of extract that flows into the oil, reducing the amount of cooking oil used. It also has the effect of slowing down pain.

Embodiments of the present invention will now be described by way of example.

From now on, a method for producing processed rice flour (rice surimi) in a non-raw state will be explained using an example, and a grain heating machine will be used to explain the example.

In this grain heating machine, the loading/unloading port 2 provided at one end of the heat-resistant container 1 is wide enough to fit an adult's clenched fist to facilitate loading and unloading of grains, etc., and is suitable for continuous use. , which is likely to occur, may result in grains remaining in a heat-resistant container (also referred to as a container; the same shall apply hereinafter) 1, which may burn when heated again, resulting in poor quality of the product. It is designed to prevent this from decreasing.

The loading/unloading port 2 is closed by a lid 3, and the portion of the loading/unloading port 2 that is in close contact with the lid 3 forms a groove. The lid 3 is designed to tightly seal the container 1 with a fastener 10.

A thermometer 4 and a pressure gauge 9 are attached to one end of the container 1 so that the temperature and pressure inside the container 1 can be detected from the outside.

The outside of the container 1 is covered with a heat-resistant curved plate 12, and a support portion 11 for the container 1 is also attached.

Further, the heat-resistant curved plate 12 is provided with a plurality of exhaust ports 13 on the upper surface to take care of air circulation.

The electric motor 8 and the container 1 are connected by a belt 7 and rotated by the electric motor 8.

Bearings are used for each of the supporting parts 11 of the container 1, and the receiving box 5 serves as a pedestal for the container 1 and also surrounds the heater 6.

Example 1 (a) Prepare 5 kg of non-glutinous white rice and bring it to a clean state (for example, wash it with water to make it clean). (Or, use an air purifier to blow air to create a clean state. Any other method may be used. The same applies hereinafter).

Then, add the non-glutinous white rice to water (water temperature is 15
℃ or lower, preferably around 5℃. (The same applies hereafter) for several hours to 10 hours. Soaking for about 4 hours is sufficient).

Place the non-glutinous white rice in a cloth bag and dehydrate it in a centrifugal dehydrator for about 40 to 60 seconds to bring the moisture content of the non-glutinous white rice to about 30% (soaked shredded rice (The same procedure applies even if you use .)

In addition, the dry polished rice used in the present invention is polished rice with a moisture content of about 15%.
The 5 kg of warm white rice added moisture and increased in weight, and the weight of white rice with a moisture content of about 30% was about 6 kg.

(b) Container 1 of the grain heating machine with non-glutinous white rice from (a)
The container 1 is sealed by placing the container in the container with the access port 2 facing upward, closing the lid 3, and tightening the lid 3 with the fastener 10. Put the non-glutinous white rice in an airtight state (in this case, there should be enough space after adding the non-glutinous white rice to accommodate 2 volumes of water), and then,
Rotation of the container 1 is started by the electric motor 8 via the belt 7 (appropriate rotation is about 40 to 60 times per minute), the heater 6 is ignited, and heating is also started.

By doing this, by rotating the container 1, the non-glutinous white rice in the container 1 is rotated (because there is a considerable space inside the container, and the moisture content of the non-glutinous white rice is about 30%). Because the white rice in the container is easily moved, it is heated and stirred while moving freely within the container), and is heated by the heater 6 as well as being stirred. Depending on the so-called
It is desirable to gradually increase the holding temperature by heating and stirring, and to raise the holding temperature to about 35°C about 20 minutes after starting the heating and stirring.

It is desirable to bring the holding temperature to around 60°C approximately 30 minutes after starting the heating and stirring action, and to bring the holding temperature to around 70°C approximately 40 to 45 minutes after starting the heating and stirring action. , This was also done in this example.

By doing this, the non-glutinous white rice in the container 1 is subjected to heating effects including unevenness, and its physical properties gradually change.

And after starting the heating and stirring action, 45~
If the holding temperature of non-glutinous white rice can be maintained at around 70°C in about 50 minutes, then the holding temperature of non-glutinous white rice can be maintained at around 70 to 100°C.
Continue heating and stirring for about 15 to 10 minutes, and about 60 minutes after starting heating and stirring,
The non-glutinous white rice in container 1 is subjected to heating effects, including unevenness, to change its physical properties and turn it into non-raw non-glutinous white rice (in this case, crushed rice is If so, the procedure is the same as for non-glutinous white rice, and the particles are 1/2 that of non-glutinous white rice, so raise the holding temperature to about 35℃ in about 20 minutes after starting the heating and stirring action. After starting the heating and stirring action
You can do the same thing up to the point where you want to keep the holding temperature at around 60℃ for about 30 minutes, but for future situations, it's better to change it a little and keep it at about 70℃ for about 40 minutes.

After that, the holding temperature was maintained at about 70 to 100°C, and heating and stirring were continued for another 5 to 10 minutes.
It is desirable to apply the heating effect, including unevenness, over a period of about 50 minutes to change the physical properties and create crushed rice that is not raw.)

If it is possible to do so, by extinguishing the heater 6 and stopping the rotation of the container 1,
The heating of the non-glutinous white rice (the same applies to crushed rice) is completed.

In case (b), the pressure inside container 1 is 0.0Kg/cm ²
However, it is desirable that it be less than 0.5Kg/ ^cm2 .

If you can do it like this, loosen the fastener 10, open the lid 3, place the container 1 horizontally or face down, take out the non-glutinous white rice from the inlet/outlet 2 (same for crushed rice), and turn on the blower or By cooling and drying using a forced cooling dryer or the like, it is made into non-raw rice (in the case of crushed rice, it is crushed rice in the form of a bank).

(c) According to (b), non-raw non-raw rice (the same applies to non-raw crushed rice) should be cooled and dried (to keep the moisture content at around 15% or less). It is convenient for quality maintenance and storage after making rice surimi.However, even if the moisture content is around 20% before crushing, the moisture content can be removed by crushing and drying with an impact crusher, for example. This is fine if it is made into a fine powder with a ratio of about 15% (the same applies hereinafter), then it is made into a fine powder using a pulverizer to make rice surimi.

An example of using the rice surimi mentioned above will now be described.

Example 1 (a) Using 9 kg of fish meat (frozen walleye surimi special grade thawed and shredded) and 1 kg of rice surimi, place them in an electric rice bowl, start rotating the electric rice bowl, and knead. Knead the mixed surimi until it becomes a paste-like state. When the mixed surimi becomes a paste-like state, add 280g of salt in several portions and mix until it becomes a paste-like state. By continuing to knead the mixture, the viscosity of the mixed surimi is increased.

(b) Once the viscosity of the mixed surimi in (b) has increased sufficiently (usually about 5 to 10 minutes before adding salt, about 20 to 25 minutes in total), add the prepared ice water. Add an appropriate amount at a time and spread it out until the surimi is finished in about 35 to 45 minutes in total.Add the seasonings, then add 1.5 kg of egg white and mix well to make the finished surimi _A1 .

Separately, using the procedure of Example 1, prepare 10 kg of fish meat from Example 1.
When I tried two types of surimi prepared using rice surimi A ₂ and pear without kamaboko, both were excellent in terms of gloss, texture, and taste, and I found that using rice surimi together had a smoother but more supple taste. It was evaluated as follows.

In addition, using the same method, in the case of fish meat 9.5 and rice surimi 0.5, the evaluation was A ₃ , which was completely indistinguishable from A ₁ and A ₂ .

Example 2 (a) Prepare 9 kg of fish meat (frozen walleye surimi grade 2 thawed and shredded) and 1 kg of rice surimi, then use the procedure in Example 1 to make it into a paste-like state. Add salt and continue kneading in a paste-like state to increase the viscosity of the mixed surimi.

(B) In (B), if the mixed surimi had strengthened the viscosity to the fullest (it is weaker than the special grade, it would have shortened the grinding time by about 5 minutes, and the amount of ice water added would have been 6 kg for the special grade). Add ice water in appropriate amounts one by one, and then follow the same procedure as in Example 1 to make the finished surimi _B1 .

Separately, using the procedure of Example 2, prepare 10 kg of fish meat from Example 2.
Make the finished surimi B ₂ using
When I tried two types of finished surimi B ₁ and finished surimi B ₂ without fried kamaboko, I found that the fried kamaboko obtained using rice surimi together was better than the fried kamaboko obtained using 10 kg of fish meat only. In other words, B ₁ is better than B ₂ (viscosity, gloss,
It received excellent reviews for its suppleness, taste, oil removal, flexibility after cooling, etc.).

In addition, the finished surimi _B3 obtained by combining 9.5% of the fish meat and 0.5% of the rice surimi in Example 2 was also found to have a considerable ability to enhance viscosity. 8. In the case of 2 parts of rice surimi, the resulting increase in viscosity is greater in the finished surimi and in the kamaboko obtained by heating than in the case of a combined ratio of 9 parts of fish meat and 1 part of rice surimi. ability was clearly visible.

However, the fish meat in Example 1 was 5, and the rice surimi was 5. In the case of Example 2, in which the proportion of fish meat was 6 and the rice surimi was 4, the fish flavor obtained in both cases was undesirable as the fish flavor was weakened.

However, with this in mind, this does not apply when making kamaboko with rice or fried kamaboko with rice instead of kamaboko with rice or fried kamaboko with rice.

[Brief explanation of drawings]

FIG. 1 is a top view of the grain heating machine. FIG. 2 is a side view of the grain heating machine.

Claims (1)

[Claims] 1. (a) Non-glutinous white rice is brought to a state of moisture content of about 30%. (b) The non-glutinous white rice in (a) is kept in a sealed state, and the non-glutinous white rice in the sealed state is held at the temperature
By applying the effects of heating, including unevenness, at a temperature of up to about 100℃, the physical properties change, resulting in non-raw white rice. (c) By crushing the uncooked white rice of (b) into fine powder, it is made into processed rice flour (rice surimi) which is not uncooked. A method for producing processed rice flour (rice surimi) in a non-raw state, which is characterized in that it is produced in this manner.