JP2005287365A

JP2005287365A - Method for producing rice flour

Info

Publication number: JP2005287365A
Application number: JP2004105338A
Authority: JP
Inventors: Atsuko Iwashita; 敦子岩下; Kazufumi Yamaki; 一史山木; Hideki Shimizu; 英樹清水
Original assignee: Hokkaido Prefecture
Current assignee: Hokkaido Prefecture
Priority date: 2004-03-31
Filing date: 2004-03-31
Publication date: 2005-10-20

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing rice flour, aiming at the simplification of facilities and improvement of production efficiency by performing the treatments of crushing, drying and classifying which are performed in separated processes, in one process and also easily performing the treatments of making the α-form and β-form of a rice content. <P>SOLUTION: This method for producing the rice flour comprises drying immersed rice prepared by a hydrating operation while crushing by using an impact type crush-treating device, with a temperature-controlled hot air at the same time and also performing the classifying process within one process. Thereby, it is possible to produce not only raw (β) rice flour having less starch damage and suitable for bread or cake, but also α-formed rice flour suitable for a sheet-formed food and tablet type confectionery. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明はパン類、洋菓子類、シート状食品等の原料に用いて好適な米粉の製造方法に関する。 The present invention relates to a method for producing rice flour suitable for use as a raw material for breads, confectionery, sheet-like foods and the like.

粳米から米粉（通称：上新粉）を得るには、従来より以下の3つの方法が一般的に用いられている。精白米を無洗・無加水で衝撃式粉砕機（高速回転するローターに付けられた衝撃刃と反発板の間の繰り返し衝撃により粉砕）で粉砕する方法、洗浄加水し水分含量25%以下に調整し、ロールミル（2個のロール間に砕材を噛み込んで圧縮、剪断作用により粉砕）で粉砕後乾燥する方法、及び、水分含量28~34%に調整し胴搗法（スタンプミル：杵を落下させてミル容器（臼）中の砕材を粉砕）で製粉し、乾燥する方法である。更に、糯米を洗浄、水浸漬しグラインダー等で３〜５倍量の水と共に磨砕し（水挽き）、脱水、乾燥後大まかに解砕する方法の米粉（白玉粉）もあり、粳米でも利用可能である。 In order to obtain rice flour (common name: Kaminshin flour) from sticky rice, the following three methods have been generally used. A method of pulverizing milled rice with no-washing / no-hydration impact type pulverizer (pulverization by repeated impact between impact blade and rebound plate attached to rotor rotating at high speed), adjusting the washing water content to 25% or less, A method of pulverizing with a roll mill (compressed between two rolls, compressing and pulverizing by shearing) and then drying, and adjusting the water content to 28-34% and a barrel method (stamp mill: dropping the cocoon) In this method, the crushed material in the mill container (mill) is pulverized and dried. Furthermore, there is also rice flour (white flour), which is a method of washing, dipping in water, grinding with 3 to 5 times the amount of water with a grinder (water grinding), dewatering and roughly crushing after drying. It is.

このように、米粉の製法には種々の方法が知られているが、米粉は製造方法により物理的、化学的、形態的に著しい差がもたらされ、加工適性に影響するという知見が得られており、製法の選択は得ようとする米粉にとって極めて重要である。 As described above, various methods are known for producing rice flour. However, it has been found that rice flour has significant differences in physical, chemical and morphological properties depending on the production method and affects processing suitability. The choice of the production method is very important for the rice flour to be obtained.

また、α化（糊化）米粉には、粳米を玄米のまま焙煎して粉砕した玄米粉、粳および糯米を洗米吸水して蒸炊後胴搗して板煎した後に粉砕したもの、蒸炊後乾燥した後に製粉し焙煎したもの等がある。 In addition, pregelatinized rice flour includes brown rice flour roasted and pulverized with brown rice, rice bran and glutinous rice washed with water, steamed, cooked, crushed after plate roasting, steamed Some of them are milled and roasted after drying after cooking.

そして、従来の方法で得られる米粉より微細で、パン・洋菓子への加工適性に優れている米粉の製法として、米粒（粳・糯）を洗浄・加水浸漬し、酵素処理により米粒を更に軟化した後、ロールミルと気流粉砕機の二段階の製粉方法によって粉砕後乾燥する製法がある（特許文献１）。
特公平４−７３９７９号 And as a method of making rice flour that is finer than the rice flour obtained by the conventional method and excellent in processability to bread and Western confectionery, rice grains (rice cakes and strawberries) were washed and hydrolyzed, and the rice grains were further softened by enzyme treatment Thereafter, there is a production method in which the powder is pulverized and dried by a two-stage milling method using a roll mill and an airflow crusher (Patent Document 1).
Japanese Patent Publication No. 4-73797

上述した従来技術は浸漬米をロールミルにより粉砕するため以下の欠点がある。即ち、平均粒径を100μｍ以下にすることが構造上難しく、粗い米粉となり、水分含量25%程度の米粒が軟弱化するほど吸水していない状態で粉砕されるため、澱粉損傷率、最大吸水率は衝撃式粉砕機同様に高く、パン生地がもろくなり伸展性が悪く、スポンジケーキでは膨張率が悪く適さないことである。 The prior art described above has the following disadvantages because the immersed rice is pulverized by a roll mill. In other words, it is difficult to make the average particle size 100 μm or less, and it becomes difficult to make coarse rice flour, and it is crushed in a state where it does not absorb water enough to soften rice grains with a moisture content of about 25%, so starch damage rate, maximum water absorption rate Is as high as an impact crusher, the bread dough becomes brittle and its extensibility is poor, and sponge cake has a low expansion rate and is not suitable.

また、衝撃式粉砕法は最も効率が良い製造方法だが、平均粒径を100μｍ以下になるように粉砕すると、摩擦熱により粉砕機内部の温度が上がり、澱粉損傷率や最大吸水率が高くなり、パンや洋菓子では膨張性が悪く、これらの加工に適さない米粉となる。また、加水した米を粉砕すると、粉砕機内部に付着し、連続運転ができないため、通常の衝撃式製粉機では加水米は製粉できないという問題点がある。 In addition, the impact pulverization method is the most efficient manufacturing method, but when the average particle size is pulverized to 100 μm or less, the temperature inside the pulverizer rises due to frictional heat, and the starch damage rate and the maximum water absorption rate increase. Bread and confectionery are poorly expandable and become unsuitable rice flour. Further, when the hydrated rice is pulverized, it adheres to the inside of the pulverizer and cannot be continuously operated. Therefore, there is a problem that the hydrated rice cannot be pulverized by a normal impact mill.

更に、二段階製粉法や酵素処理法による微細米粉は、澱粉損傷率も最大吸水率も低く、平均粒径も100μｍ以下で、和菓子のみならず、パン・洋菓子類への加工適性も良いが、二種類の装置による粉砕工程の後に乾燥工程、分級工程を別々に行っているため多種類の設備が必要となり、製粉加工に時間および人手がかかる。また、酵素処理には温度調節のできる水槽が必要となり、さらに設備を要するという欠点がある。 Furthermore, the fine rice flour by the two-stage milling method and the enzyme treatment method has a low starch damage rate and a maximum water absorption rate and an average particle size of 100 μm or less, which is good for processing not only for Japanese confectionery but also bread and western confectionery. Since the drying process and the classification process are performed separately after the pulverization process by the two types of apparatuses, various types of facilities are required, and the milling process takes time and manpower. In addition, the enzyme treatment requires a temperature-controllable water tank and has the disadvantage of requiring additional equipment.

しかも、従来の工程では、生米粉（β粉）と糊化米粉（α粉）は製造工程がまったく異なり、同一のラインでα粉とβ粉を製造できない、という限界があった。 Moreover, in the conventional process, raw rice powder (β powder) and gelatinized rice powder (α powder) have completely different manufacturing processes, and there is a limit that α powder and β powder cannot be manufactured in the same line.

本発明は上述した従来技術の欠点及び問題点に鑑みなされたもので、従来の製造方法では別工程としていた粉砕、乾燥及び分級の各工程を一の工程で行うことにより設備の簡略化と製造効率の向上を図ることができるし、米粉のα化とβ化の処理を容易に行うことができると共に、パン、洋菓子或いはシート状食品、錠剤型菓子、ソーセージ（畜肉練り製品）の脂質代替え澱粉の加工に最適な米粉を得ることができる米粉の製造方法を提供することを目的とする。 The present invention has been made in view of the above-mentioned drawbacks and problems of the prior art, and simplification and production of equipment by performing each step of pulverization, drying and classification as separate steps in the conventional production method. The efficiency can be improved, the rice powder can be easily processed into α and β, and the fat substitute starch for bread, pastry or sheet-like food, tablet-type confectionery, sausage (animal meat paste product) It aims at providing the manufacturing method of the rice flour which can obtain the rice flour optimal for a process.

上述した課題を解決するために構成された本発明の手段は、米粒から米粉を製造する方法において、洗米及び水漬け等の加水操作を行って調製した浸漬米を、粉砕し、温度を調整制御して熱風乾燥し、かつ分級する各処理を一の工程で行うことにある。 The means of the present invention configured to solve the above-described problem is a method for producing rice flour from rice grains, pulverizing the soaked rice prepared by performing a hydrolyzing operation such as washing rice and soaking, and controlling the temperature. Then, each process of drying with hot air and classification is performed in one step.

そして、前記製造方法において、前記浸漬米は、前記加水操作で水分含量を30〜35%に調整して米粒を十分に軟弱化することにより、前記粉砕処理における澱粉損傷率を低くし、前記熱風乾燥処理は、澱粉が糊化しない温度、望ましくは40℃以下の温度で行い、前記分級処理では粉の平均粒度が100μｍ以下に分級することにより、パン・洋菓子に加工する適性に優れた最大吸水率が35%以下で、澱粉損傷度が10%以下であり、かつ、顕微鏡観察時に米粉表面に米澱粉粒子が観察される米粉を得るようにするとよい。 In the production method, the immersed rice is adjusted to a moisture content of 30 to 35% by the hydration operation to sufficiently soften the rice grains, thereby reducing the starch damage rate in the pulverization treatment, and the hot air The drying process is performed at a temperature at which the starch does not gelatinize, preferably at a temperature of 40 ° C. or less. In the classification process, the average particle size of the powder is classified to 100 μm or less, so that the maximum water absorption is excellent in suitability for processing into bread and pastry. It is preferable to obtain rice flour having a rate of 35% or less, a starch damage degree of 10% or less, and rice starch particles being observed on the surface of the rice flour during microscopic observation.

また、前記製造方法において、前記浸漬米は、前記加水操作で最大吸水率を上昇させるために水分含量を30〜35%に加水し、前記粉砕処理を行いつつ、前記熱風乾燥処理は澱粉が糊化する温度、望ましくは60℃以上の温度で行い、前記分級処理で粉の平均粒度が100μｍ以下に分級することにより、シート食品、錠剤型菓子、ソーセージの脂質代替え澱粉等に加工する適性に優れた最大吸水率が40%以上、望ましくは60%以上で、澱粉損傷度が10%以上であり、かつ、顕微鏡観察時に米粉表面に米澱粉粒子が全く観察されない米粉を得るようにするとよい。 In the production method, the soaked rice has a water content of 30 to 35% in order to increase the maximum water absorption rate by the hydration operation, and the pulverization treatment is performed while the hot air drying treatment is performed with starch as a paste. It is excellent at suitability for processing into sheet food, tablet-type confectionery, sausage lipid substitute starch, etc. by classifying to an average particle size of 100 μm or less in the classification process. In addition, it is preferable to obtain rice flour having a maximum water absorption of 40% or more, desirably 60% or more, starch damage degree of 10% or more, and no rice starch particles observed on the surface of the rice flour at the time of microscopic observation.

本発明は上述の如く構成したから、下記の諸効果を奏する。
(1)従来複数の工程に分かれていた浸漬米の粉砕、熱風乾燥及び分級の各処理を一の工程で行うから、設備の簡略化と製造効率の向上を図ることができる。
(2)加水操作により水分含量を30〜35%に調整した浸漬米を、処理装置内に付着させることなく連続して粉砕処理することができるので、生産効率に優れているし、浸漬米を無駄なく米粉化することができる。
(3)熱風乾燥処理において、温度を調節制御することにより、同一工程と装置で生（β）米粉と糊化（α）米粉を製造することができる。
(4)浸漬米は、加水操作で水分含量を30%〜35%に調整して米粒を十分に軟弱化することにより、粉砕処理における澱粉損傷率を低くし、熱風乾燥処理は、澱粉が糊化しない温度、望ましくは40℃以下の温度で行い、分級処理では粉の平均粒度が100μｍ以下に分級することにより、パン・洋菓子に加工する適性に優れた最大吸水率が35%以下で、澱粉損傷度が10%以下であり、かつ、顕微鏡観察時に米粉表面に米澱粉粒子が観察される米粉を得ることができる。
(5)浸漬米は、加水操作で最大吸水率を上昇させるために、水分含量を30〜35%に加水し、粉砕処理を行いつつ、熱風乾燥処理は澱粉が糊化する温度、望ましくは60℃以上の温度で行い、分級処理で粉の平均粒度が100μｍ以下に分級することにより、シート食品、錠剤型菓子、ソーセージ（畜肉練り製品）の脂質代替え澱粉等に加工する適性に優れた最大吸水率が40%以上、望ましくは60%以上で、澱粉損傷度が10%以上であり、かつ、顕微鏡観察時に米粉表面に米澱粉粒子が全く観察されない米粉を得ることができる。 Since the present invention is configured as described above, the following effects can be obtained.
(1) Since the pulverization, hot-air drying, and classification of the soaked rice, which has conventionally been divided into a plurality of steps, are performed in one step, the equipment can be simplified and the production efficiency can be improved.
(2) Since the soaked rice whose water content has been adjusted to 30-35% by the hydration operation can be continuously pulverized without adhering in the processing equipment, it is excellent in production efficiency and soaked rice Rice flour can be made without waste.
(3) In the hot air drying process, by adjusting and controlling the temperature, raw (β) rice flour and gelatinized (α) rice flour can be produced in the same process and apparatus.
(4) Soaked rice is adjusted to a moisture content of 30% to 35% by water operation to sufficiently weaken the rice grains, thereby reducing the starch damage rate in the grinding process. Starch with a maximum water absorption of 35% or less, excellent in suitability for processing into bread and pastry by classifying the powder to an average particle size of 100 μm or less. Rice flour having a degree of damage of 10% or less and having rice starch particles observed on the surface of the rice flour during microscopic observation can be obtained.
(5) In order to increase the maximum water absorption rate by the hydration operation, the soaked rice is hydrated to 30-35% and pulverized, while the hot air drying treatment is a temperature at which starch is gelatinized, desirably 60 Maximum water absorption excellent in suitability for processing into starch substitutes for lipids in sheet foods, tablet-type confectionery, sausages (animal meat products) by classifying the powder to an average particle size of 100μm or less. Is 40% or more, desirably 60% or more, and the degree of starch damage is 10% or more, and rice starch particles are not observed on the surface of the rice flour at the time of microscopic observation.

以下、本発明の実施の形態を図面を参照しつつ詳述する。先ず、本製造方法で用いる衝撃式処理装置を示す。図において、１は基盤、２は該基盤１上に設置したモーター室で、該モーター室２内に駆動モーター３が設けてある。４は前記モーター室２上に設置した有蓋円筒状のケーシングで、該ケーシング４の下端側に熱風吹込口５、上部側に浸漬米供給口６が設けてある。 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. First, an impact processing apparatus used in the present manufacturing method is shown. In the figure, 1 is a base, 2 is a motor chamber installed on the base 1, and a drive motor 3 is provided in the motor chamber 2. Reference numeral 4 denotes a covered cylindrical casing installed on the motor chamber 2, and a hot air blowing port 5 is provided on the lower end side of the casing 4, and an immersion rice supply port 6 is provided on the upper side.

７は前記ケーシング４内に設けられ、前記駆動モーター３により高速回転駆動される衝撃式の粉砕ローターで、該粉砕ローター７には複数の粉砕刃７Ａ、７Ａ、・・・が設けてある。８は該粉砕ローター７の上方に位置して、ケーシング４の天板部７Ａに設けた分級機で、該分級機8は図示しない駆動源により高速回転駆動される分級ローター８Ａと、該分級ローター８Ａに接続してケーシング4の上方に突出する粉体吹出口８Ｂとから構成してある。そして、分級機8の回転数を調節することで、粒度を調整した米粉を得ることができる。 Reference numeral 7 denotes an impact-type crushing rotor provided in the casing 4 and driven to rotate at a high speed by the drive motor 3, and the crushing rotor 7 is provided with a plurality of crushing blades 7A, 7A,. 8 is a classifier provided above the crushing rotor 7 and provided on the top plate portion 7A of the casing 4. The classifier 8 is a classifying rotor 8A that is driven to rotate at high speed by a driving source (not shown), and the classifying rotor. It is composed of a powder outlet 8B that is connected to 8A and protrudes above the casing 4. And the rice flour which adjusted the particle size can be obtained by adjusting the rotation speed of the classifier 8. FIG.

次に、上記衝撃式処理装置を用いて米粒から微細米粉を製造する方法について説明する。先ず、適宜の量の米を洗浄した後、水漬け等の加水操作を行って水分含量30~35％に調整して米粒を十分に軟質化する。これにより、粉砕処理における澱粉損傷率を低くすることができる。 Next, a method for producing fine rice flour from rice grains using the impact processing apparatus will be described. First, after washing an appropriate amount of rice, a water operation such as soaking is performed to adjust the water content to 30 to 35% to sufficiently soften the rice grain. Thereby, the starch damage rate in a grinding | pulverization process can be made low.

次に、加水操作を行った浸漬米を衝撃式の処理装置により粉砕、乾燥及び分級の各処理を同時に行う。即ち、粉砕ローター７が高速で回転しているケーシング４内に、浸漬米供給口６から加水操作を行った浸漬米を供給し、熱風吹込口５から熱風を吹込んで熱風による乾燥処理を行う。ケーシング４内に供給された浸漬米は粉砕ローター７の衝撃力によって米粉に粉砕される。米粉はケーシング４内の旋回流によって流動する間に熱風によって速に乾燥され、ケーシング４内を上昇して分級機8により分級される。そして、分級機８の回転数を調節することにより、所望の粒度の米粉を粉体吹出口８Ｂから回収することができる。 Next, each of the pulverized, dried and classified processes is simultaneously performed on the soaked rice subjected to the hydration operation by an impact type processing apparatus. That is, the immersion rice subjected to the water addition operation is supplied from the immersion rice supply port 6 into the casing 4 in which the grinding rotor 7 is rotating at high speed, and hot air is blown from the hot air blowing port 5 to perform a drying process using hot air. The immersed rice supplied into the casing 4 is pulverized into rice flour by the impact force of the pulverizing rotor 7. The rice flour is quickly dried by hot air while flowing by the swirling flow in the casing 4, and moves up in the casing 4 and is classified by the classifier 8. And the rice flour of a desired particle size can be collect | recovered from the powder blower outlet 8B by adjusting the rotation speed of the classifier 8. FIG.

そして、上述した粉砕、乾燥、分級の各処理は一の工程で行うが、30~35%の水分含量に膨潤、軟質化した浸漬米を衝撃式処理装置で粉砕、乾燥（常温以上150℃以下）、分級（500〜2000rpm）することにより、平均粒径100μm以下の米粉を得ることができる。 The pulverization, drying, and classification processes described above are performed in one step, and the soaked and softened soaked rice is pulverized and dried in an impact-type processing apparatus (room temperature to 150 ° C. or less). ) And classification (500 to 2000 rpm), rice powder having an average particle size of 100 μm or less can be obtained.

そして、第１の実施の形態では、乾燥温度60℃以下に、分級機８の回転数500rpm以上2000rpm（望ましくは750rpm以上1200rpm以下に）調節することで、平均粒径100μｍ以下、澱粉損傷率10%以下、最大吸水率が35%以下の顕微鏡観察時に米粉表面に米澱粉粒子が観察されるパン・洋菓子等へ加工適性の良い米粉（β粉）を得ることができる。 In the first embodiment, by adjusting the rotation speed of the classifier 8 to 500 ° C. or more and 2000 rpm (preferably 750 rpm or more and 1200 rpm or less) to a drying temperature of 60 ° C. or less, the average particle size is 100 μm or less, the starch damage rate is 10 It is possible to obtain rice flour (β flour) that is suitable for processing into bread, confectionery, etc. in which rice starch particles are observed on the surface of the rice flour during microscopic observation with a maximum water absorption of 35% or less.

また、第２の実施の形態では、乾燥温度を60℃以上150℃以下（望ましくは80℃以上130℃以下）に調節し、分級機８の回転数500rpm以上2000rpm（望ましくは750rpm以上1200rpm以下）に調節することで、糊化（α化）米粉を得ることができる。 In the second embodiment, the drying temperature is adjusted to 60 ° C. or higher and 150 ° C. or lower (preferably 80 ° C. or higher and 130 ° C. or lower), and the rotation speed of the classifier 8 is 500 rpm or higher and 2000 rpm (desirably 750 rpm or higher and 1200 rpm or lower). By adjusting to, gelatinized (pregelatinized) rice flour can be obtained.

表１に従来方法の米粉と新規粉砕方法による米粉の分析結果（澱粉損傷率、平均粒度、最大吸水率）を示す。
１）澱粉損傷率
サンプル（100mg±10mg）を試験管に入れ、カビ由来αアミラーゼ溶液（50U/ml）を加え激しく攪拌し40℃で10分間インキュベートする。5ml希硫酸（0.2%v/v）を加え反応を停止させ3000rpmで5分間遠心分離する。上清を0.1mlずつ2本の試験管にとり、各試験管にアミログルコシダーゼ（0.1ml,２U）を加え40℃20分間インキュベートし、510nmで吸光度を測定する。
損傷澱粉率(%)＝ΔE×F／W×5.4
ΔE＝測定値−ブランクの値（吸光度）
F=150μｇ／グルコース標準の測定値（吸光度）
W=サンプル採取量
5.4＝60×1／1000×100×162／180(％変換式)
２）平均粒径
COULTER社製粒度分布測定装置（ LS130）をもちいて乾式条件にて粒度分布を測定し、平均粒径を算出した。
３）最大吸収率
サンプル３ｇに水を添加して３０ｇにし、充分に攪拌し一晩放置する。桐山ロートにNo.5C(φ60mm)の濾紙をセットし、米粉表面の水分が無くなるまで吸引濾過する。濾紙上の吸水した米粉の水分を測定（減圧下60℃一晩乾燥）し、初期サンプル水分値との差を最大吸水率とする Table 1 shows the analysis results (starch damage rate, average particle size, maximum water absorption rate) of rice flour by the conventional method and the new pulverization method.
1) Starch damage rate Place a sample (100 mg ± 10 mg) in a test tube, add mold-derived α-amylase solution (50 U / ml), stir vigorously and incubate at 40 ° C for 10 minutes. Stop the reaction by adding 5 ml dilute sulfuric acid (0.2% v / v) and centrifuge at 3000 rpm for 5 minutes. Take 0.1 ml of the supernatant in two tubes, add amyloglucosidase (0.1 ml, 2 U) to each tube, incubate at 40 ° C. for 20 minutes, and measure the absorbance at 510 nm.
Damaged starch rate (%) = ΔE x F / W x 5.4
ΔE = measured value−blank value (absorbance)
F = 150 μg / glucose standard measured value (absorbance)
W = sample volume
5.4 = 60 × 1/1000 × 100 × 162/180 (% conversion formula)
2) Average particle size
The particle size distribution was measured under dry conditions using a particle size distribution measuring device (LS130) manufactured by COULTER, and the average particle size was calculated.
3) Maximum absorption rate Add water to 3 g of sample to make 30 g, stir well and leave overnight. Set No.5C (φ60mm) filter paper on the Kiriyama funnel and filter by suction until the surface of the rice flour is free of moisture. Measure the moisture of the absorbed rice flour on the filter paper (dry at 60 ° C overnight under reduced pressure), and use the difference from the initial sample moisture value as the maximum water absorption rate.

顕微鏡観察
走査型電子顕微鏡(S-2400 HITACHI)にて300・600・1000倍で米粉粒子の状態を観察した（表２）。 Microscope Observation The state of rice flour particles was observed with a scanning electron microscope (S-2400 HITACHI) at 300, 600, and 1000 times (Table 2).

スポンジケーキ
各米粉でスポンジケーキ生地3台を焼成後、中心線で半分にカットし、中心部・両端・中心と両端との中央の5カ所の高さ（mm）を測定し（計30カ所）、小麦粉の値を100として、各米粉のスポンジケーキ生地膨張率を求めた（表３）。
第1の実施形態米粉は、従来法の米粉と比較して最も膨張率が高く、スポンジケーキへの加工適性がある米粉である。 Sponge cake After baking three sponge cake dough with each rice flour, cut it in half at the center line and measure the height (mm) at the center, both ends, and the center and both ends (30 places in total) Taking the value of wheat flour as 100, the expansion rate of sponge cake dough for each rice flour was determined (Table 3).
The first embodiment rice flour is a rice flour that has the highest expansion rate compared to conventional rice flour and is suitable for processing into a sponge cake.

パン
各米粉にグルテン１５％を混合したパン用ミックス粉を調整した。パン用ミックス粉100部に対して、生イースト4部、砂糖5部、食塩2部、ショートニング8部、水71〜85部を加えてミキシング後直捏法により食パンを焼成した。ミキシング後のパン生地伸展性および焼成後の膨張高を比較し製パン性とした。表４に示したように、水挽き製法、二段階製法と同程度またはそれ以上に第1の実施形態米粉はパン生地の伸展性、膨張性が良好で、パンへの加工適性がある。 Bread Mixed flour for bread prepared by mixing 15% gluten in each rice flour. To 100 parts of bread mix powder, 4 parts of raw yeast, 5 parts of sugar, 2 parts of salt, 8 parts of shortening, and 71 to 85 parts of water were added, and the bread was baked by the straight-line method after mixing. The bread dough extensibility after mixing and the expansion height after baking were compared to obtain bread making properties. As shown in Table 4, the first embodiment rice flour has good bread dough extensibility and expansibility, and is suitable for processing into bread.

シート状食品
各米粉の20%水溶液を調製し、ホットプレス（上下120℃）にてシート加工を行い、原料水溶液の粘性およびシート後の伸展性、シートの食味について評価した（表5）。従来法の米粉ではシート加工時の加工性に必要な粘性が乏しく、伸展性が不良で、食味も生澱粉の味が残り不良であったが、第2の実施形態米粉は粘度が高く、伸展性が良好で食味も良好であり、シート加工適性が認められる。 Sheet Food A 20% aqueous solution of each rice flour was prepared and processed with a hot press (up and down 120 ° C.) to evaluate the viscosity of the raw aqueous solution, the extensibility after the sheet, and the taste of the sheet (Table 5). In the conventional rice flour, the viscosity required for processability at the time of sheet processing is poor, the extensibility is poor, and the taste of raw starch remains unsatisfactory, but the rice flour of the second embodiment is high in viscosity and stretched Good taste and good taste, and sheet processing suitability is recognized.

錠剤型菓子
各米粉100gにエタノール40ml、水飴液30gをフードプロセッサーで攪拌混合し、押出し式造粒機により顆粒に成形後、40℃で通風乾燥し、打錠機により錠剤型に成形した。成形後の錠剤型菓子の食味を評価した（表６）。従来法の米粉では生澱粉の味がのこり不良であり、第2の実施形態米粉は風味も良好で、加工適性があった。 Tablet type confectionery Each rice powder 100g, ethanol 40ml and starch syrup 30g were stirred and mixed with a food processor, formed into granules with an extrusion granulator, dried by ventilation at 40 ° C, and formed into tablets with a tableting machine. The taste of the tablet-shaped confectionery after molding was evaluated (Table 6). In the conventional rice flour, the raw starch tastes poor and the second embodiment rice flour has good flavor and suitability for processing.

畜肉練り製品
各米粉をソーセージ（畜肉練り製品）の脂質代替えとして添加し、加工後のソーセージの食味について評価した（表７）。従来法の米粉では脂質の代替としての効果はなく離水が起こり、成形加工後も生澱粉の風味が残り食味が不良であるが、第2の実施形態米粉では、離水もなく、食味も良好で適性が認められた。 Livestock Kneaded Products Each rice flour was added as a lipid substitute for sausages (livestock kneaded products), and the sausage taste after processing was evaluated (Table 7). In conventional rice flour, there is no effect as a substitute for lipid and water separation occurs, and the flavor of raw starch remains after molding and the taste is poor, but in the second embodiment rice flour there is no water separation and the taste is good Aptitude was recognized.

本発明の実施の形態で用いる衝撃式処理装置の概略図である。It is the schematic of the impact type processing apparatus used by embodiment of this invention.

符号の説明Explanation of symbols

４ケーシング
５熱風吹込口
６浸漬米供給口
７粉砕ローター
８分級機 4 Casing 5 Hot air inlet 6 Dipped rice supply port 7 Grinding rotor 8 Classifier

Claims

米粒から米粉を製造する方法において、洗米及び水漬け等の加水操作を行って調製した浸漬米を、粉砕し、温度を調整制御して熱風乾燥し、かつ分級する各処理を一の工程で行うことを特徴とする米粉の製造方法。 In the method of producing rice flour from rice grains, the soaked rice prepared by hydration operations such as washing rice and soaking is pulverized, controlled in temperature, dried with hot air, and classified in one step. A method for producing rice flour characterized by the above.

前記浸漬米は、前記加水操作で水分含量を30〜35%に調整して米粒を十分に軟弱化することにより、前記粉砕処理における澱粉損傷率を低くし、前記熱風乾燥処理は、澱粉が糊化しない温度、望ましくは40℃以下の温度で行い、前記分級処理では粉の平均粒度が100μｍ以下に分級することにより、パン・洋菓子に加工する適性に優れた最大吸水率が35%以下で、澱粉損傷度が10%以下であり、かつ、顕微鏡観察時に米粉表面に米澱粉粒子が観察される米粉を得ることを特徴とする請求項１記載の米粉の製造方法。 The soaked rice is adjusted to a moisture content of 30-35% by the water addition operation to sufficiently soften the rice grains, thereby reducing the starch damage rate in the pulverization process. The maximum water absorption is excellent at suitability for processing into bread and confectionery by 35% or less by classifying the average particle size of the powder to 100 μm or less in the classification process. The method for producing rice flour according to claim 1, wherein the rice flour has a starch damage degree of 10% or less and rice starch particles are observed on the surface of the rice flour when observed under a microscope.

前記浸漬米は、前記加水操作で最大吸水率を上昇させるために、水分含量を30〜35%に加水し、前記粉砕処理を行いつつ、前記熱風乾燥処理は澱粉が糊化する温度、望ましくは60℃以上の温度で行い、前記分級処理では粉の平均粒度が100μｍ以下に分級することにより、シート食品、錠剤型菓子、ソーセージ（畜肉練り製品）の脂質代替え澱粉等に加工する適性に優れた最大吸水率が40%以上、望ましくは60%以上で、澱粉損傷度が10%以上であり、かつ顕微鏡観察時に米粉表面に米澱粉粒子が全く観察されない米粉を得ることを特徴とする請求項１記載の米粉の製造方法。
In order to increase the maximum water absorption rate in the hydration operation, the soaked rice is hydrated to a moisture content of 30 to 35%, and while performing the pulverization treatment, the hot air drying treatment is a temperature at which starch is gelatinized, preferably Performed at a temperature of 60 ° C or higher, and in the classification process, the average particle size of the powder is classified to 100 µm or less, which is excellent in suitability for processing into a sheet food, tablet-type confectionery, sausage (livestock paste product) lipid substitute starch, etc. 2. A rice flour having a water absorption of 40% or more, preferably 60% or more, a starch damage degree of 10% or more, and no rice starch particles observed on the surface of the rice flour at the time of microscopic observation. Of rice flour.