JPH0473979B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to rice flour and foods using the same. In particular, when producing rice flour from rice grains, soaked rice prepared by adding water such as washing and soaking in water is processed using a roll flour mill. A method for producing fine rice flour with low starch damage obtained by coarsely pulverizing the rice flour with an air-flow pulverizer and then finely pulverizing it with an air-flow pulverizer, and high-quality rice crackers, dumplings, mochi sweets, and Western confectionery based on the characteristics of the rice flour. It is something. Conventional technology Typical foods made from rice include rice crackers, dango, and giyuuhi (rice cakes). Among these rice cracker products, there are those made from sticky rice, and senbei (rice crackers) are made from glutinous rice, but the manufacturing process is a round-grain method in which the rice is steamed and gelatinized as a grain. There are two types: the powder method, in which rice is crushed into powder, steamed, and then gelatinized. The powder method is a method in which the rice is washed and soaked in water, and then pulverized using a roll mill. Rice flour prepared by this method is generally called pressed flour.
In order to produce rice cracker products using a powder method that greatly expands into the desired shape, has a low defective product rate, and has a soft texture that meets the tastes of modern consumers, the pressed powder must be finely granulated and Minimal damage to starch is considered an essential condition. In addition, for dango products, we also use rice flour made from Uruchi rice such as Doudouko, Roll Milled Flour,
Pin mill flour is used, but in order to produce delicious products with strong elasticity, it is necessary to use rice flour with fine grains and less damage to the starch. It is generally highly rated. Furthermore, Giyuuhi products also use Todokiko, which is rice flour made from glutinous rice, or Shiratamako, which is made using a water-grinding method. For this purpose, it is necessary to use fine rice flour with less damage to the starch. Shiratamako is ideal in this respect, but its disadvantage is that it is expensive because it is manufactured using a water-grinding method. Problems to be solved by the invention In this way, rice crackers made from rice,
For food products such as dango and giyuuhi, the quality and price of the product are affected by the quality of the rice flour used, so the inventors of the present invention use pressed flour, roll milled flour,
As a result of physical, chemical, and morphological research on the properties of pin mill flour, rice bran, and rice starch, we discovered that the properties of rice flour vary significantly depending on the method of producing it. The present invention is based on this knowledge to provide a new production method for easily and efficiently obtaining high-quality rice flour with fine particles and less damage to starch granules. Means for Solving the Problems In other words, the present invention, when producing rice flour from rice grains, uses soaked rice prepared by washing rice and water addition operations such as soaking in water, and then coarsely grinding it with a roll mill.
Furthermore, it relates to a method for producing rice flour that is characterized by finely pulverizing it with an air flow mill.It is based on wet milling and combines the characteristics of a roll flour mill and an air flow mill to perform a two-stage milling process. This method produces rice flour using a method that was not previously used. As shown in Table 1, the present inventor investigated the particle size composition of various types of rice flour, and found that rice starch, sake bran, and doudou flour are fine particles, while roll mill flour, pin mill flour, and pressed powder are coarse particles. As for the properties, as shown in Table 2, the finer the rice flour, the higher the whiteness and apparent specific volume. Rice starch and pressed flour have a low degree of starch damage, sake bran has a very high degree of damage, and other I learned that it is relatively low. In addition, those with a low degree of starch damage tended to have a high maximum viscosity in the amylogram. On the other hand, as a result of observing the particle morphology of various types of rice flour using a scanning electron microscope, it was found that
It is divided into a group of pin mill flour/sake bran and a group of wet pulverized compacted powder, doudan flour, and rice starch.In the dry pulverized group, the cell tissue is simply divided and solidified into a clay-like form. On the other hand, it was found that in the wet grinding group, the starch granules separated individually from the cell tissue and formed into clumps.

【table】

【table】

[Table] *Proper measurement could not be performed due to coarse particle size.
(1) Whiteness: W (L・a・b) values were measured using a Suga Test Instruments SM color computer. (2) Apparent specific volume (rough filling): Pour the sample into a plastic container (5.6 x 2.6 x 9.2 cm), tap the four corners lightly to pack it, and remove the excess by scraping it off.
The apparent volume as a rough filling was measured. (3) Degree of starch damage: Weigh 500 mg of the sample into a stoppered Erlenmeyer flask, add 50 ml of 0.25N hydrochloric acid solution,
The mixture was shaken in a constant temperature water bath at ℃ for 2 hours. The solution was transferred to a glass centrifuge tube and centrifuged (3000 rpm for 20 minutes), and the sugar in the supernatant was determined by the phenol-sulfuric acid method, and its solubility was taken as the degree of starch damage. (4) Amylography: 500g of sample concentration 8% solution
About the Brabender viscograph (torque
700cm・g, rotation speed 75rpm, heating rate 1.5℃/
30°C to 96°C for 10 minutes, then from 96°C to
Measurement was performed after cooling to 30°C. As a result, it has been found that it is necessary to employ a wet milling method in order to obtain fine particles with less damage to the starch, and it is particularly desirable to use pressed powder with less damage to the starch. However, with current roll flour mills, rice soaking conditions (soaking time ranges from 30 minutes to 24 hours), roll gap of roll flour mill (minimum 0.1 mm), roll material of roll flour mill (low adhesion), Even if the conditions (using stainless steel) are varied, the particle size of the resulting pressed powder is limited to 60 to 70% of the particles passing through a 60-mesh sieve. Therefore, as a means of further miniaturization,
Air flow crusher (Using ultra-fine crusher Micro Jet KV34 type from Yuushin Kikai Seisakusho Co., Ltd., rotor speed:
We investigated the use of 7000 rpm, sample supply rate: approximately 30 Kg/hr). At the same time, as a comparison, rice was washed with water and soaked in water for 18 hours, and the soaked rice was dried in a ventilation dryer to reduce the moisture content to 15% or less.
The properties of the rice grains obtained from each method were investigated.
As a result, the particle size composition is as shown in Table 3, and when milled rice, soaked rice, and pressed powder were air-pulverized, they were all so fine that they passed through a 200-mesh sieve by more than 98%. The physical and chemical properties are as shown in Table 4, and the whiteness was the same for all cases, but the apparent specific volume was larger in the order of polished rice, soaked rice, and pressed flour, and the degree of starch damage was higher in the case of polished rice. was high, and low in the case of soaked rice and pressed flour. The maximum viscosity of the amylogram was highest for polished rice, but it was also relatively high for soaked rice and pressed flour. Furthermore, when observing the grain morphology of the flour using a scanning electron microscope, the grain morphology of rice flour prepared by air-flow milling of milled rice and flattened rice shows the characteristics of dry milling and wet milling, respectively, and that of soaked rice. Things showed intermediate characteristics. In addition, when sticky rice was used as the raw material, the particle size composition was shown in Table 5, the physical and chemical properties were shown in Table 6, and the particle morphology of the powder as measured by a scanning electron microscope was the same as in the case of glutinous rice flour. When pulverizing using an air flow pulverizer, milled and flattened rice could be pulverized without any problems, but soaked rice had a lot of deposits inside the pulverizer if it was pulverized for a long time. . Therefore, it is considered difficult to practically air-pulverize soaked rice.

【table】

【table】

【table】

[Table] Based on the above research, the present invention aims to produce extremely fine rice flour that is so fine that more than 90% of it passes through a 200-mesh sieve, and whose starch damage is less than 5%. This made it possible. Examples Examples of the present invention will be shown below. Example 1 Manufacture of Hail Rice 4.5 kg of waxy polished rice was washed by hand with water 4 times, soaked in water for 18 hours, drained in a colander for 30 minutes, and ground with a roll flour mill. In the present invention, the next step is to perform pulverization using an air flow pulverizer, and then use a steamer to reduce the steam pressure to 0.2.
Steaming was carried out for 7 minutes while blowing steam of Kg/cm ² .
During steaming, water was added to the powder since pulverization using an air flow mill reduces the water content of the flour by approximately 10%. After steaming, knead it into a stick shape (length 50 mm) using a mochi kneading machine.
It was molded into a persimmon seed type (cm x width 3.5 cm) and left in a refrigerator at 5°C overnight to harden. The refrigerated mochi dough was cut into 2.3 mm thick pieces using a cutting machine, dried to 19% moisture using a ventilation dryer, and roasted using a flat roaster.

[Table] Example 2 Manufacture of rice crackers 3.5 kg of polished rice was washed by hand with water four times and soaked in water for 18 hours. Drain in a colander for 30 minutes and grind in a roll mill. In the present invention, the next step was to perform pulverization using a pneumatic pulverizer. Subsequently, steam pressure is increased in a steamer.
Steaming was carried out for 7 minutes while blowing 0.2 kg/cm ² of steam. During steaming, water was added to the rice flour so that the moisture content was 40%. After steaming, the dumpling dough was passed through a kneading machine and cooled in a water tank containing tap water. This operation was repeated three times, and the dango dough, which had reached a temperature of approximately 60°C, was rolled into a sheet with a thickness of 2 mm.
℃) to a moisture content of 11% and roasted using an automatic hand roasting machine.

[Table] was measured.
Example 3 Manufacture of dumplings 200 g of urchi flour (13.5% water base) was collected in a bowl and kneaded while adding water until it had the appropriate hardness for dumpling dough. The value obtained by dividing the amount of water added at this time by 200 was defined as the water absorption rate (%). The kneaded dough was divided into three equal parts and stuffed into KOP film.
In addition, in order to remove the influence of air bubbles mixed into the dough during physical property measurements, the dough was degassed for 15 seconds using a vacuum packaging machine and then sealed. After sealing, roll it to a thickness of 10mm,
After steaming for 30 minutes in a steamer with strong steam, the dumplings were left to cool at room temperature for 2 hours to form dumplings.

[Table] Example 4 Production of Giyuuhi 200 g of sticky rice flour (13.5% moisture base) was collected in a bowl, mixed while gradually adding 300 ml of water, and steamed in a steamer for 30 minutes. Then, it was transferred to an aluminum pot and heated over low heat while stirring with a bamboo spatula. Halfway through, 400g of caster sugar was added in 4 portions and kneaded until the desired weight was reached. The kneaded mixture was poured into a square cake vat and molded to a thickness of approximately 10 mm. After cooling, it was covered with a plastic bag and left overnight, and then cut into square shapes (5 x 7 cm).

[Table] Example 5 Manufacture of Nagasaki castella 1 kg of whole eggs, 1 kg of white sugar, 100 g of starch syrup, 50 g of honey,
Whip together 100g of water and 50g of mirin,
500g of rice flour was added and mixed, poured into a wooden frame, and baked in an oven at 160-180°C for 55 minutes.

[Table] Effects of the Invention As is clear from the above examples, the rice flour obtained by the method of the present invention has better processing characteristics than conventional products in the production of rice crackers, dumplings, giyuuhi, etc. The product quality was far superior. Furthermore, the present invention is (1) a technology that can be easily incorporated into conventional manufacturing processes such as rice cracker manufacturing;
(2) It provides finer, higher-quality rice flour that is superior to Doudonko, which is currently considered to have the highest quality among rice flours, and (3) it has a production speed of 300 ~400Kg/unit/hour, air flow crusher (manufacturing scale equipment) 150-200Kg/unit/hour (in the case of body pounding powder, it is a 16-unit model [16 punch machines], and the production rate is approximately 90Kg/hour) Considering the fact that the amount of time it takes, a significant improvement in productivity can be expected.

Claims (1)

[Claims] 1. Soaked rice prepared by performing water addition operations such as washing and soaking in water when producing rice flour from rice grains,
A method for producing rice flour, which comprises coarsely pulverizing the rice flour using a roll mill, and then pulverizing it finely using an air flow pulverizer. 2. After coarsely grinding soaked rice prepared by water addition operations such as washing rice and soaking in water using a roll mill,
Furthermore, it is obtained by finely pulverizing it with an air flow pulverizer, and 90% of the particles pass through a 200-mesh sieve.
Rice flour accounts for more than that. 3. The rice flour according to claim 2, wherein the starch damage degree of the rice flour is 5% or less. 4 After coarsely grinding the soaked rice prepared by washing rice and adding water such as soaking in water using a roll mill,
Furthermore, foods such as rice crackers, dumplings, mochi sweets, and Western sweets that contain rice flour obtained by finely pulverizing it with an air flow mill.