JPH0746973B2 - Color rice flour and method for producing color rice flour - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a natural and beautiful colored rice flour by using a colorant of a raw material without uniformly dissolving and coloring a chemical colorant in the raw material.

[0002]

2. Description of the Related Art Most conventional food coloring means are
It is to dissolve pigments purified from other substances in the material, such as yogurt with fruits mixed with various kinds of crushed fruits, colored slicing pieces of heartwood and pudding, jelly mixed with fruits. , Or a three-color cream in which creams colored with dyes purified from different substances are laminated, or an extremely monotonous color scheme such as sake with gold leaf, or a powder of natural dyes In other words, it has not been able to fully satisfy the taste and health of consumers.

[0003]

DISCLOSURE OF THE INVENTION In view of the above-mentioned situation, the present invention has been studied variously on the present coloring method, and as a result, red rice, green rice, black rice or brown rice of each color is milled as it is Moreover, the surface of rice flour using a chemical coloring agent is clean, but its harmfulness may be suspected, and the taste of food has a close relationship with its color. Today, we can't think of eating habits that have nothing to do with the purpose of providing harmless food to the human body with beautiful colors.

[0004]

As a result of various experiments in order to solve the above problems, the present invention can obtain a natural colored rice flour that develops a more beautiful color by taking the following means. It was The point is to polish colored brown rice such as red rice, green rice and black rice, separate it into rice and rice bran, and mill with a mill. On the other hand, after extracting a color extract from other brown rice, a means for separately mixing is taken.

[0005]

Since the present invention has taken the above-mentioned means, the rice cake or the rice cake, which is obtained by simply milling red rice into a food product by a conventional method, or a dumpling, etc., has a light reddish brown color, but is completely different from the conventional method. By carrying out the process of the invention, a bright pink beautiful rice cake or dumpling could be obtained.

[0006]

EXAMPLES The present invention will be described in more detail with reference to examples.

Colored brown rice includes red rice, green rice, black rice and the like, but the extraction method is the same although the color of the extract is different. The red rice will be described in detail below. First step Brown rice of red rice is milled with a rice mill to separate it into white rice and nuka, and the milled rice is milled into flour and the flour is preserved.

Second Step Next, a deep blood red extract is extracted from red rice brown rice prepared separately from the first step. That is, it is important to put 100 g of brown rice of well-washed red rice and 1,000 cc of water in a container, heat it with a high heat of propane gas, and cook it so that the water does not become cloudy when it begins to boil. Cook for 5 to 7 minutes carefully until it does not crack. Immediately after cooking, extinguish the heat, and use a colander or strainer cloth to separate brown rice from red rice and water until it becomes porridge-like. The strained water is further boiled for 30 to 60 minutes, then boiled until the amount of water reaches 300 cc, and then cooled with water or cold water for 20 to 30 minutes to extract a deep red bloody red rice extract. .
The extract should not be dried until it is completely free of water. The extracted extract is stored in the refrigerator in the state in which it was extracted.

The relationship between the amount of brown rice of red rice and the amount of water to be added first has a delicate relationship with the degree of color development of the extracted extract, and this is shown in Table 1. The example illustrates the case of extracting a deep blood red extract, but according to Table 1, pink,
Of course, it is possible to extract a blood red extract.

Third Step The white rice flour and the deep blood red extract extracted in the first and second steps are added to 100 g of the flour to extract 80 to 100c.
Mix well in the ratio of c, knead well with a stirring rod, and dry. In this case, cold air or slightly hot air drying is suitable,
It goes without saying that high heat should never be given as it will change the protein and starch quality. If the drying is incomplete, it will mold. Colored rice flour colored by this method can obtain a clearer color than the color peculiar to the material. After kneading, the mixture may be pressed to be solid or processed into noodles. Today, products such as glutinous rice and glutinous rice can be subjected to the production method of the present invention. It is also possible to further add an extract extracted from another substance in the third step, but addition from another substance must be a natural product extract for the purpose of the present invention. In addition, it is of course possible to extract the extract from the rice bran after rice polishing in the second step.

[0011]

EFFECTS OF THE INVENTION Since the present invention has the above-mentioned constitution, it is harmless to the human body because it uses 100% natural pigments without adding additives as in the past, and is harmless to the human body. The glossy color that could only be obtained with chemical coloring agents can now be produced naturally.

Claims (2)

[Claims] 1. Colored brown rice such as red rice, green rice and black rice is made into white rice by a rice polishing machine, milled into a powder by a mill, and a natural extract extracted from colored brown rice is added to 80 to 100 grams of white rice per 100 grams of white rice. A method for producing colored rice flour, which comprises mixing well at a ratio of 100 cc, kneading well with a stirring rod, and then drying to develop color. 2. The natural colored rice flour according to claim 1.