JPH0928331A - Processed food made of rice and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new processed food consisting mainly of rice having high amylose content and tapioca starch, capable of producing in simple and short process without milling rice and requiring specific pretreatment and useful for noodle having good quality of texture and skin of spring roll. SOLUTION: This processed food consists mainly of rice having high amylose content (preferably Thai rice, etc.) and tapioca starch. The high amylose rice is preferably ground so as to afford mixture of crude powder with fine powder. The tapioca starch is preferably used in an amount of 11-14wt.% based on 100wt.% high-amylose rice. The food is obtained as follows. High-amylose rice immersed in water is ground in water and tapioca starch and guar gum, albumen and edible oil are added thereto to prepare dough. Then, the dough is formed in flat plate and baked to alfatize the starch and cut into linear shape to afford rice noodle or formed into hexagon or circle to provide casing of egg roll or GYOUZA (a dumpling stuffed with minced pork). Furthermore, 0.3-0.5wt.% guar gum, 0.5-1wt.% (as a dried weight) albumen and 0.8-2wt.% edible oil are preferably added thereto.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel processed food using rice as a raw material and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, several techniques have been proposed for producing processed foods using rice as a raw material. A typical example thereof is the use in noodle foods, for example,
(A) A method in which raw rice flour is kneaded with water after milling the ulti rice milled, kneaded with raw rice flour and rolled to form noodle strings (Japanese Patent Publication No. 5-8657), (b) tapioca starch and flour Flour for instant frozen noodles containing a predetermined ratio (Japanese Patent Publication No. 5-85145), (c) wheat flour or a mixture of wheat flour and buckwheat flour, rice flour in a predetermined ratio by blending raw starch Noodle making method using raw material powder (Japanese Patent Publication No. 62-
No. 49018). Among them, the method (a) is a method in which milled rice is milled, watered, and steamed, and further mixed with raw rice flour, which requires a pretreatment step such as steaming, which is long and complicated, It is unavoidable that the rice flour is scattered and the surrounding environment is soiled, and it is difficult to perform the process in a completely integrated process. In addition, in the case of (b) and (c), basically, noodles are made according to a conventional method using flour (such as wheat flour), and thus, like (a) above, a pretreatment step is required, and the steps are long and complicated. There is a problem that it is difficult to completely integrate the processes. In addition, in order to improve the processability of the dough in the conventional noodle making method such as somen and dry noodles using wheat flour and the like, it is necessary to age the noodle dough for a certain period of time, but this process takes time, There is a problem that it is difficult to manufacture a product of constant quality because the aging conditions differ depending on the composition. On the other hand, rice with a high content of amylose starch, which is said to be long-grained rice among foreign rice (hereinafter referred to as high amylose rice), does not have stickiness when cooked and has a unique odor. Although there are some that do not match the taste, it is very preferable that such varieties can be processed and used as noodle foods from the viewpoint of securing a stable food supply source.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a new processed food which can overcome the drawbacks of the conventional processed foods made from rice. A further object of the present invention is to provide a method for producing a new processed food using such high amylose rice as a raw material.

[0004]

[Means for Solving the Problems] As a result of intensive studies conducted by the present inventors in order to achieve the above-mentioned object, as a main raw material, rice having a high amylose content and tapioca starch were used, and high amylose rice was made into rice flour. Based on this finding, the present invention was accomplished based on the finding that noodles can be satisfactorily produced if they are used as they are without being processed, and that they can be used to form high quality hides such as spring rolls.

That is, according to the present invention, (1) a processed food made of rice characterized by containing high amylose rice and tapioca starch as main components, and (2) the processed food is rice noodles or spring rolls. (1) or (2) obtained by baking using a processed food made of rice as described in (1), which is skin-like, and (3) a dough composition prepared by mixing high amylose rice with tapioca starch. (4) Processed food using rice as a raw material, (4) The composition according to (1), (2) or (3), wherein the composition contains guar gum, egg white and cooking oil. Processed food, (5) Guar gum, edible oil, and dried egg white as egg white in an amount of 2% by weight or less and tapioca starch in an amount of 15% by weight or less, respectively (1), (2), (3) or (4) Processed foods made from (6) water content of 33
˜40% by weight (1), (2),
Processed foods made from rice as described in (3) or (4).
(7) It is characterized by being frozen (1),
(2), (3), (4), (5) or (6) the processed food using the raw material, and (8) high-amylose rice soaked in water crushed in water to an aqueous tapioca starch, Provided is a method for producing a processed food using rice as a raw material, which is characterized by adding guar gum, egg white and cooking oil, shaping it into a flat plate, baking it, and cutting it into a linear, polygonal or circular shape. To do.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The high amylose rice used in the present invention has a high amylose starch content and is usually 25
% Or more. Such high amylose rice includes domestic varieties Hoshiyutaka, Hokuriku No. 142, China No. 134, and so-called Thai rice contains 25 to 30% amylose and is suitable for the present invention. The sticky rice is 0% amylose starch, and the Japanese glutinous rice is 18 to 23% by weight. The high-amylose rice used in the present invention is not premilled, and its form includes not only ordinary milled rice but also crushed rice obtained by crushing it. If high amylose rice is milled and used in the present invention, a processed food of desired quality cannot be obtained. For example, in order to strengthen the noodles, it is said that coarse particles are appropriately mixed in fine particles, and those that have undergone the milling process have fine and uniform particles, and the noodles become weak and eaten. It is thought to be because the feeling is lost.
From this point of view, in the present invention, it is preferable that the crushed high amylose rice is a mixture of coarse powder and fine powder. Table 1 below shows an example of the relationship between the particle size and the physical properties of high amylose rice in the noodle dough prepared by adding tapioca starch to crushed high amylose rice.

[0007]

[Table 1]

[0008] The tapioca starch used as a raw material in the present invention is a so-called raw starch that has not been substantially subjected to gelatinization or the like. Such tapioca starch can be obtained as a commercial product, for example, trade name MT-01 (manufactured by Nippon Shokuhin Kako Co., Ltd.), trade name Tapioca starch (ROQUE
(Manufactured by TTE) or the like is used. The tapioca starch is not required to be substantially gelatinized, and may be one that has been subjected to processing such as mild hydrolysis and acid treatment. The amount of tapioca starch used in the present invention is usually 8 to 20% by weight, preferably 11 to 14% by weight, based on 100% high amylose rice. If the amount of tapioca starch is too large, the texture will be rubbery and will not be called noodles,
This is because if it is too small, the viscoelasticity (tensile strength) becomes poor.

Next, the method for producing a processed food using rice as a raw material of the present invention will be described by taking rice noodles as an example. An embodiment of the method for producing rice noodles of the present invention is shown as steps below. As is clear from the following, it is characterized in that the process is simple as compared with udon using wheat flour. (Raw rice) → (Rinsed rice) → (Dip) → (Grinding in water) → (Mixing) → (Baking) → (Cutting) → (Rice noodle) The above steps will be described in order. Rice is not milled but soaked in water and then crushed in the presence of water (underwater crushing). Tapioca starch and the like are added to this crushed product, and the dough obtained by mixing is formed into a flat plate shape and baked to gelatinize the starch, and this is cut into linear shapes. The baking is sufficient if the dough does not adhere to the baking rotary machine. 10 at 140-170 ° C
-30 seconds, preferably 15-25 seconds. The rice noodles thus obtained are filled, frozen and packaged in the same manner as in the usual method. The rice noodles thus obtained through the cutting step may be frozen as they are, but it is preferable that they are further boiled and then frozen.

In the present invention, as described above, it is advisable that the rice is not ground in the air, but is ground in water to form a mixture at the same time. At this time, it is preferable to add guar gum, egg white and cooking oil together with the tapioca starch. The amount of guar gum in the obtained rice noodles is in the range of up to 2% by weight, preferably 0.3 to 0.5% by weight, and the egg white is in the range of up to 3% by weight in terms of dry egg white, preferably Is 0.
5 to 1.0% by weight, cooking oil is up to 3% by weight,
It is preferably in the range of 0.8 to 2.0% by weight. This imparts viscosity to the mixture. When the amount of guar gum is too large, the smell peculiar to the gum becomes strong and the flavor is impaired, and when the amount of egg white is too large, the noodles become too hard and easily broken into pieces. In addition, the transparency of noodle strings is lost. Further, the edible oil imparts smoothness to the rice noodles, but further makes the noodles easily peeled off from the drum during firing by a drum described later. In addition to the above components, the rice noodles may be appropriately added and blended with udon, a dispersion stabilizer commonly used in buckwheat, active gluten, grated yam, lecithin, monoglyceride and the like. In the above-mentioned production method, the immersion time of the high amylose rice in water is usually 1 hour or longer, preferably 2 to 3 hours. The viscosity of the dough obtained by adding tapioca starch, guar gum, egg white, etc. to this rice and mixing is usually 2,000 to 7,000 cp, preferably 3,000.
~ 5,000 cp. This mixing can be carried out by appropriately combining and using an emulsion-type mixer such as a juicer mixer, a kneader, a three-roll mixer, or a Robocoup.
Next, the dough thus obtained is formed into a flat plate shape so that it can be easily finished into a noodle shape, or rolled up into a flat plate shape by a baking rotary plate and baked at 140 to 170 ° C., and this is appropriately cut into linear shapes. Get rice noodles. If the firing temperature is lower than 140 ° C, the firing will be insufficient, and it will be difficult to peel from the fired plate, 170 ° C
Beyond the above, only the surface of the dough is baked, and the dough becomes hard in a sensational form and loses its viscoelasticity.

The water content of the high amylose rice after soaking in water is usually 28 to 37% by weight,
It is preferably 30 to 35% by weight. If this water content is too low, the rice will not be easily crushed during the process, making it difficult to obtain rice noodles of a certain quality. Even if the water content is high, there is no problem in terms of composition, but there is a problem in that it takes a long time to soak in water during the process. When the high amylose rice is crushed in water, the amount of water added is such that the water content in the dough obtained by kneading is 40 to 50% by weight, preferably 42 to 47% by weight.
So that The water content after heating and baking this dough, that is, the water content of the rice noodles of the present invention is usually 30 to 45% by weight,
It is preferably 33 to 40% by weight.

Next, the apparatus used for carrying out the present invention will be explained according to one embodiment shown in the figure.
A measuring tank for washing rice, 2 an immersion tank, 3 an emulsion mixer, 4 a skin band forming machine, 5 a dusting device, and 6 a noodle cutter. The high amylose rice metered and washed in the metering tank 1 is sent to the dipping tank 2 by the pump 11 that also serves as rice washing, and is immersed in the dipping tank for a predetermined time. Next, rice is pump 12
To the emulsification mixer 3 to mix starch 7 and the like and crush it in the presence of a predetermined amount of water. Then, the mixture is sent by a pump 13 to a skin band forming machine having a rotary heating drum 8 to When it is wound in a flat plate shape on the surface, after firing, it is peeled from the surface of the drum 8 as a flat plate-like fired body 9,
After dusting with No. 5, the cutter 5 cuts into thin lines. No. 10 is the rice noodle thus obtained. In addition, in the above, after baking, the noodle dough is cut into a polygonal shape or a circular shape instead of being cut into a linear shape, and except that the noodle dough is cut or formed into a polygonal shape or a circular shape, a spring roll skin is prepared. It is possible to obtain food materials that can be used as skins such as gyoza, wonton, ravioli, and tacos. This food material, for example, a normal spring roll with a thickness of 2 mm loses its shape (melts) just by boiling in water at 100 ° C for 2 to 3 minutes, whereas even with the same 2 mm thickness, it has a temperature of 5 ° C at 5 ° C. It does not lose its shape even after boiled for 6 minutes, and is excellent as a boiled spring roll skin.

[0013]

EFFECTS OF THE INVENTION The processed foods made from rice of the present invention, such as rice noodles, are smooth, hardly soluble in water (hard to crack as noodles), and excellent in viscoelasticity (tensile strength). And, this rice noodle can be produced without milling rice and without requiring a special pretreatment step. The rice noodles according to the present invention utilize the characteristic that long-grain rice that does not suit Japanese taste is high amylose, and has a good texture,
It is a new rice noodle that has been made possible by reducing the odor peculiar to long grain rice and is a novel rice noodle that has never existed before. Further, according to the method for producing a processed food of the present invention, it is possible to produce a processed food such as rice noodles having excellent quality as described above in a relatively simple and short step. It is possible to make the process consistent. Further, according to the production method of the present invention, as in the conventional production of udon, since rice flour, flour such as wheat flour is not handled, it is easy to handle the raw material, and the work environment may be polluted by the scattering of the powder. Absent. Further, when the processed food of the present invention has a skin-like appearance, it can be boiled in water or steamed and does not lose its shape and has elasticity, so that it is suitable as a spring roll skin, gyoza, wonton, etc., as described above. is there.

[0014]

EXAMPLES Next, the present invention will be described in more detail based on examples.

Example 1 Rice noodles were produced using the apparatus shown in FIG. Thai rice (amylose starch content 27% by weight) is weighed in a weighing tank 1, washed with a washing and pump, and immersed in water in a dipping tank 2.
After soaking for a time, the mixture was crushed with an emulsion type mixer 3 in the presence of 50% water for 20 minutes with stirring to pulverize to a size of 0.2 mm or less, and tapioca starch, guar gum, dried egg white, salad oil and water content are shown in the table below. Was mixed in a predetermined amount so as to be the above composition and mixed at 20 ° C. for 10 minutes to obtain a mixture having a viscosity of 3200 cp. This is heat-baked at 150 ° C. for 20 seconds in a leather band forming machine 4 (the degree of gelatinization of the starch after baking was 70% or more), dusted, and cut with a noodle cutter 6 to obtain the target rice noodles. Obtained. The composition is shown in Table 2 below.

[0016]

[Table 2]

The rice noodles thus obtained have very smooth noodle strings and excellent viscoelasticity. Tensile strength width 10
mm when measuring a sample with a thickness of 2 mm and a thickness of 2 mm
It was 2.7 g / cm ² (average value of n = 7 by rheometer). It should be noted that when rice noodles were manufactured in exactly the same manner except that domestically grown rice was used instead of Thai rice, the noodle strings had a strong stickiness on the surface and lacked in smoothness, and the tensile strength was measured in the same manner as above. 0.0 g / cm ²
(Average value of n = 7). Meanwhile, Thai rice was milled (6
Rice noodles were produced in the same manner as in the above example except that the particles were passed through a 0 mesh trainer and the particle size was 0.1 mm or less.
When the tensile strength of this rice noodle was measured in the same manner as in the example, it was 103.3 g / cm ² (average value of n = 7). Next, the above-prepared rice noodles of the present invention (width 5 mm × thickness 2 mm) × length 400 mm) were frozen at −30 ° C., packaged, and then kept at −20 ° C. for 30 days. When the rice noodles thus preserved were thawed and boiled up, noodles excellent in elasticity and viscosity were obtained. The texture and taste of the rice noodles obtained from the examples of the present invention were tested by 54 panelists. Table 3 shows the results.

[0018]

[Table 3]

In addition, in the above-mentioned process for producing rice noodles, the noodle dough after firing and dusting was cut into 15 cm squares to produce spring rolls. Normal spring rolls (using wheat flour) were melted by boiling in hot water, but this product was difficult to dissolve even after boiling for 5 minutes at 100 ° C, and was excellent in elasticity and viscosity like the above-mentioned rice noodles.

[Brief description of drawings]

FIG. 1 is an explanatory view of an example of an apparatus suitable for use in producing rice noodles in the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Measuring tank 2 Immersion tank 3 Mixer 4 Leather band forming machine 5 Manufacturing of dusting powder 6 Noodle cutter 7 Starch etc. 8 Rotating drum 9 Baking body 10 Rice noodles 11, 12, 13 Pump

Claims (8)

[Claims] 1. A processed food made of rice, which comprises high amylose rice and tapioca starch as main components. 2. The processed food using rice as a raw material according to claim 1, wherein the processed food is rice noodles or spring rolls. 3. The processed food made from rice according to claim 1 or 2, which is prepared by baking a composition for a dough prepared by mixing high amylose rice with tapioca starch. 4. The processed food made of rice as claimed in claim 1, 2 or 3, wherein the composition contains guar gum, egg white and cooking oil. 5. The processed food made from rice according to claim 1, 2, 3 or 4, wherein 2% by weight or less of dry egg white is added as guar gum, edible oil and 15% by weight of tapioca starch as egg white. 6. The processed food using rice as a raw material according to claim 1, 2, 3 or 4, which has a water content of 33 to 40% by weight. 7. The processed food made from rice as claimed in claim 1, 2, 3, 4, 5 or 6, which is frozen. 8. Tapioca starch, guar gum, egg white and edible oil are added to an aqueous solution obtained by crushing high amylose rice soaked in water in water, molded into a flat plate and baked, and then cut into linear, polygonal or A method for producing a processed food using rice as a raw material, which is characterized in that it is formed into a circular shape.