JPH0131870B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) This invention relates to a method for producing rice vermicelli noodles. More specifically, it relates to a method for producing rice vermicelli noodles using domestically produced rice as the main ingredient. (Conventional technology) Rice noodles are originally made from Indica-type foreign rice, which is mixed with water and extruded into noodle strings by heating while gelatinizing some of the mixture, which is then steamed and shaped. , dried extruded noodles. This is because foreign rice has a high amylose content of over 22%, and its starch has a strong particle structure, so it is difficult to gelatinize even when heated, and the heated paste tends to age and become strong when cooled. This takes advantage of its ability to form a cooling gel. However, in recent years there has been an excess of domestically produced rice, and it has become difficult to obtain foreign Indica rice, which is suitable as an ingredient for rice noodles. Therefore, recently, it has become necessary to use domestically produced rice as the raw material for rice noodles. However, domestic rice has a low amylose content of 16 to 20% and is highly sticky, so it has the following problems when used as a raw material for rice noodles. In other words, domestic rice has a low gelatinization temperature and its paste is highly viscous, so during the process of heating and extruding it into noodle strings, it becomes excessively gelatinized and the extrusion pressure is high. The noodle was weaker and became softer, and the surface of the noodle strings was highly sticky, making them more likely to stick to each other. These problems include mutual adhesion of the noodle strings after vapor deposition in the next process, decreased workability during molding, decreased drying efficiency during drying, and
It can also cause defects in shape after drying. In addition, when the product obtained in this way is cooked in hot water, it becomes sticky, cuts, and becomes lumpy, and the texture also loses its elasticity and becomes soft, which is far from the original taste of rice noodles. A problem existed. These drawbacks could be slightly compensated for by adding 10 to 40% starch and/or protein to the main raw material, rice flour, but these problems cannot be completely resolved. It was never an effective method. (Problems to be Solved by the Invention) This invention uses domestically produced rice, which was considered unsuitable as a raw material for conventional rice noodles, and improves its properties. To obtain rice noodles that are not sticky during cooking and have a sticky texture. (Means for Solving the Problems) In the production of rice noodles using domestic rice as the main ingredient, the present invention involves heating the main ingredient consisting of either rice grains or rice flour to a temperature of 50 to 98°C. After reducing the water content to 9% or less, the rice grains are further ground to make rice flour, which is 50 to 90% by weight of the rice flour and 50 to 10% by weight of starch and/or protein materials.
This is a method for producing rice vermicelli noodles, which is characterized in that the raw materials are mixed with water and then formed into noodle strings by a conventional method. This invention will be explained below. One feature of the production of rice noodles according to this invention is that domestically produced rice is used as the main raw material. However, as mentioned above, domestically produced rice has a low gelatinization temperature, and its paste is highly viscous, making it unsuitable for rice noodles.To improve this, the main ingredient, rice, is heated in advance. be.
For heating, rice grains or rice flour are heated to a temperature of 50%.
It is heated to a temperature in the range of ~98°C, and as a result, a dry heat treatment is performed until the moisture content is reduced to 9% or less. If the treatment temperature is less than 50°C, it will not be possible to increase the gelatinization temperature, maximum clay, or consistency of rice flour, and if it exceeds 98°C, the taste will deteriorate, which is undesirable. By this treatment, dry heat treatment is performed until the water content is reduced to 9% or less, and the viscoelasticity also becomes suitable. Possible methods of heat treatment include hot air drying, roasting, infrared irradiation, and microwave irradiation. For example, rice flour with a moisture content of 10 to 18% is put into a double boiler and the product temperature is There is a method of heating the water to a temperature of 50 to 98°C to reduce the moisture content to 9% or less. As described above, in the present invention, since the heat treatment is performed at a relatively low temperature and low moisture content, the gelatinization of rice flour is mild. In addition, in the case of rice grains that have been heat-treated as they are, it is necessary to subsequently crush them to obtain rice flour. The thus heat-treated rice flour is placed in a mixer together with one or more starch materials or protein materials and a predetermined amount of water, and mixed well therein. Note that the mixing ratio of rice flour and one or two of the starch material or protein material here is such that the former is 50 to 90% and the latter is 10 to 50% by weight. If the mixing ratio of rice flour is less than 50%, the ratio of starch and protein will increase accordingly, resulting in poor taste of rice noodles, and if the rice flour is 90%
If it exceeds 100%, the ratio of starch and protein will decrease, resulting in problems such as stickiness, breakage, and dumpling-like formation that will be difficult to cook. The above ingredients mixed in the mixer are then transferred to a kneading machine where they are kneaded, but the kneading here should preferably be done in a shallow container in a widely spread state. It is better. This mixing is done to eliminate lumps in the raw materials. After kneading, the mixture is transferred by a conveyor and heated with steam, and then sent to a screw-type kneader. These steps are similar to the conventional rice noodle manufacturing process. The raw materials are further kneaded by the above heating and subsequent passage through a screw kneader. The raw materials are eventually discharged from one end of the screw kneader, kneaded again in the screw kneader, and extruded through a die attached to the tip of the kneader, where noodle strings are formed. These noodle strings are then continuously sent out to the other side by a conveyor. Then, when it leaves the end of the conveyor, it is cut into a predetermined length using a cutting cutter, placed on a net conveyor, etc., and transferred to a steaming box, where it is steamed. Once the steamed noodle strings leave the box, they are cooled with water in a shower, then air-dried and then dried in a dryer to form the final product. (Effects of the Invention) As described above, according to the present invention, by using rice flour that has been heat-treated in advance, it has become possible to produce good rice noodles using domestically produced rice. That is, by applying heat treatment to give thermal energy that does not damage the starch granules, the internal β structure of the starch particles becomes light α.
This is because it uses domestically produced rice that has undergone the influence of oxidation to interlock the molecular chains in the amorphous region, resulting in an increase in secondary bonds between the molecular chains and a strong structure that is difficult to gelatinize. The quality of the rice noodles obtained can now be almost the same as that made using conventional foreign rice. Next, an experimental example will be shown and explained. (Experiment example) The following table shows that rice flour from domestic rice (1976 Hokkaido rice "Yunami") with a moisture content of 15% is put into a double pot.
These are the results of amylogram analysis of the product after heating it at a temperature of 70°C for 30 minutes.

[Table] Viscosity unit measured using Visco glass As shown in the table, when domestically produced rice flour is heated, the gelatinization start temperature becomes slightly higher, making it difficult to heat and gelatinize it. is asked. It was also found that the rice starch particles became stronger due to the lower breakdown, and it was also found that the gel strength after cooling increased due to the higher consistency. It can be seen that rice flour that has been heat-treated by combining these factors has properties similar to foreign rice. Next, when we made rice noodles using this rice flour, we found that when we heated and gelatinized a portion of the rice flour after adding water and making it into extruded noodle strings, the stickiness of the surface of the noodle strings was suppressed even when the extrusion pressure was high. We were able to create noodle strings with excellent cohesiveness and no mutual adhesion. This has made it possible to solve problems such as adhesion of noodle strings to each other after steaming, reduced workability during molding, reduced drying efficiency, and defective product shape, resulting in a sticky and elastic texture. It was done. Example 1 8.0 kg of domestically produced rice flour with a moisture content of 15% was placed in a double kettle and heat-treated while stirring for 30 minutes so that the product temperature reached 70°C to adjust the moisture content to 5%. 2.0 kg of cornstarch and 3.0 kg of water were added to the prepared rice flour and mixed for 20 minutes. When this mixture was introduced from the hopper of the screw kneader, a steam atmosphere was passed through it for 3 seconds. The screw type kneader has a diameter of
The mixture was kneaded for about 90 seconds at a rotation speed of 195 mm and 60 rpm, and then extruded from a die using an extruder to form noodle strings. Cut it up and put it in the steamer box.
It was pressure steamed at 110°C for 5 minutes to completely gelatinize it. Thereafter, the noodles were taken out, washed with water to remove the eluted starch adhering to the noodle strings, drained, shaped and dried to finally obtain rice noodles. When this product was rehydrated in hot water for 3 minutes and then cooked and eaten with meat and vegetables, it had a sticky and elastic texture. Example 2 Domestic rice with a moisture content of 18% was irradiated with far infrared rays for 2 minutes as a grain, and then heated by blowing hot air at 70°C to adjust the moisture content to 5%. The heat-treated rice grains were pulverized using a turbo pulverizer to obtain 7.2 kg of rice flour, and 3.0 kg of water was added to 2.0 kg of cornstarch and mixed for 20 minutes. When this mixture was charged from the hopper of the screw kneader, it was passed through a steam atmosphere for about 3 seconds. The screw type kneading machine has a diameter of 195 mm and a rotation speed.
The mixture was kneaded at 60 rpm for about 90 seconds, and then extruded from a die using an extruder to form noodle strings. This was cut, placed in a steaming box, and pressure steamed at 110°C for 5 minutes to completely gelatinize it. Thereafter, the noodles were taken out, washed with water to remove the eluted starch adhering to the noodle strings, drained, shaped and dried to finally obtain rice noodles. When this product was cooked and eaten using the same cooking method as in Example 1, the same texture as in Example 1 was obtained.

Claims (1)

[Claims] 1. In the production of rice noodles using domestically produced rice as the main ingredient, the main ingredient consisting of either rice grains or rice flour is heated to a temperature of 50 to 98°C to reduce the moisture content to 9% or less, and then further processed into rice grains. Usually, this is ground into rice flour, and 50 to 90% by weight of this rice flour and 50 to 10% by weight of starch and/or protein materials are used as raw materials, water is added to this, mixed, and noodles are made by a conventional method. A method for producing rice noodles characterized by forming them into lines.