JP2010017095A - Method for producing steamed glutinous rice, and method for producing steamed rice with red bean - Google Patents
Method for producing steamed glutinous rice, and method for producing steamed rice with red bean Download PDFInfo
- Publication number
- JP2010017095A JP2010017095A JP2008178402A JP2008178402A JP2010017095A JP 2010017095 A JP2010017095 A JP 2010017095A JP 2008178402 A JP2008178402 A JP 2008178402A JP 2008178402 A JP2008178402 A JP 2008178402A JP 2010017095 A JP2010017095 A JP 2010017095A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- glutinous rice
- red
- powder
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 308
- 235000009566 rice Nutrition 0.000 title claims abstract description 275
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 60
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title claims description 301
- 239000000843 powder Substances 0.000 claims abstract description 92
- 235000013305 food Nutrition 0.000 claims abstract description 66
- 238000002156 mixing Methods 0.000 claims abstract description 43
- 229940069765 bean extract Drugs 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims description 77
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 33
- 238000010411 cooking Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 11
- 238000005469 granulation Methods 0.000 claims description 9
- 230000003179 granulation Effects 0.000 claims description 9
- 239000011812 mixed powder Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 abstract 11
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 239000002245 particle Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 238000004040 coloring Methods 0.000 description 2
- 238000002036 drum drying Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、炊飯米に混合するだけで調味されたご飯を製造することができる炊飯米混合用粉末食品及び赤飯製造方法に関するものである。 TECHNICAL FIELD The present invention relates to a powdered food for mixing rice and rice, which can produce seasoned rice simply by mixing with rice.
赤飯は古来よりお祝い事の場などで食されてきたものであり、長いあいだ日本人に好まれてきた。通常、赤飯は米（もち米）と小豆（又はささげ）とを原材料として製造される。あらかじめ小豆を煮ておき、煮た小豆と小豆の煮汁とを米と一緒に蒸すあるいは炊くことにより、米が赤色に着色されて、小豆と米がほどよく炊き上がり赤飯となる。 Red rice has been eaten at celebrations since ancient times, and has long been preferred by Japanese people. Usually, red rice is produced using rice (glutinous rice) and red beans (or offerings) as raw materials. Boiled red beans in advance and steamed or cooked boiled red beans and red bean broth together with rice, the rice is colored red, and the red beans and rice are cooked moderately and become red rice.
また、山菜、肉、魚介などと一緒にもち米を蒸して作るおこわと呼ばれる食品もあり、赤飯同様に好まれてきた。 In addition, there is a food called okowa made by steaming glutinous rice with wild vegetables, meat, seafood, etc., and it has been liked as well as red rice.
こうした赤飯やおこわの調理方法は伝統的なものであるが、わざわざもち米を用意し、もち米以外に上述のようなあらかじめ煮た小豆、ささげ、煮汁、山菜、肉、魚介などの材料を別々に準備して調理することは、面倒で手間がかかる。 These methods of cooking red rice and okowa are traditional, but you have to prepare glutinous rice. Preparing and cooking is troublesome and time consuming.
そこで、このような手間を解消するために、赤飯などを簡単に作る方法が従来提案されている。その一例として、小豆と小豆の煮汁とをセットにしてもち米と一緒に炊くだけで赤飯になる赤飯用具剤セットや、小豆と小豆の煮汁顆粒と無洗米とからなる赤飯の素などが知られている（例えば、特許文献１参照）。
上記のような特許文献１に記載の従来方法によれば、伝統的な方法に比べて簡単に赤飯を作ることができる。しかしながら、もち米を加熱して炊飯するという行為自体は依然として必要であるため、簡便性という点ではまだまだ改善の余地が多い。また、何らかの手法により（例えば単純に炊飯米に混ぜるだけで）簡便性を向上させることが仮にできたとしても、赤飯やおこわはもち米の食感が大事であるため、その食感を実現できないような手法ではあまり意味がない。 According to the conventional method described in Patent Document 1 as described above, red rice can be easily produced as compared with the traditional method. However, since the act of cooking glutinous rice by heating it is still necessary, there is still much room for improvement in terms of simplicity. In addition, even if it is possible to improve convenience by some method (for example, simply mixing it with cooked rice), the texture of red rice and rice cake is important, so that texture cannot be realized. Such a method does not make much sense.
そこで本願発明者らは、簡便性の向上という上記の課題に鑑みて、炊飯米に混ぜるだけで、もち米の食感を有する米飯食品を簡単に製造することができる食品素材の提供を目的として開発を行った。 Therefore, in view of the above problem of improving convenience, the inventors of the present application aim to provide a food material that can easily produce a cooked rice food having the texture of glutinous rice simply by mixing with cooked rice. Developed.
簡便性の向上を図るために本願発明者らは、当初、もち米の炊飯米に混ぜるだけで赤飯やおこわになる食品素材の開発を目指した。ここで、炊飯前に混ぜる食品素材であれば小豆や小豆の煮汁をセットとするだけで十分であるが、炊飯後に液状やペースト状の食品素材を混ぜることは食感を悪化させるため好ましくない。それゆえ、もち米の炊飯米と混合される粉末形態の食品素材を検討した。 In order to improve convenience, the inventors of the present application aimed at developing a food material that can be cooked with red rice or rice by simply mixing it with cooked rice. Here, as long as it is a food material to be mixed before cooking rice, it is sufficient to make a set of red beans or red bean broth, but mixing a liquid or paste-like food material after cooking rice is not preferable. Therefore, a food material in powder form to be mixed with cooked rice of glutinous rice was examined.
ところが、もち米の炊飯米は粘り気が強く、具材の粉末を均一に混合することが困難であり、簡便性の向上を図るうえで必ずしも有利でない。そこで、これまでとは発想を転換し、うるち米の炊飯米を出発材料として使用することを考えた。そうかと言って、通常のうるち米の炊飯米に乾燥小豆や小豆粉末を混ぜたとしても、見た目は赤飯のようになるが、もち米で作ったものとは全く異質の食感になってしまう。 However, cooked rice of glutinous rice is very sticky and it is difficult to mix the powder of ingredients uniformly, which is not necessarily advantageous for improving convenience. Therefore, the idea was changed from the past, and it was considered to use cooked rice of glutinous rice as a starting material. Even so, even if dried red beans and red bean powder are mixed with regular cooked rice with sticky rice, it looks like red rice, but it has a completely different texture from that made with glutinous rice.
このような状況の下、本願発明者らは、もち米の食感を実現しうる粉末形態の食品素材を模索すべく鋭意研究を行った結果、うるち米の炊飯米にアルファ化もち米粉を混合すると、驚くほどもち米の食感に近いご飯ができることを新規に知見した。 Under such circumstances, the inventors of the present application have conducted intensive research to find a food material in powder form that can realize the texture of glutinous rice, and as a result, when alpha-glutinous rice powder is mixed with cooked rice of glutinous rice. They have discovered that rice can be surprisingly close to the texture of glutinous rice.
しかも、アルファ化もち米粉と、おこわや赤飯を作るための味付け用、色付け用、香付け用の粉末原料とを一緒に混合する場合でも、それらをうるち米の炊飯米に混合すればよいので、混合時のべたつきも少なく均一に混合しやすいという有利な点があることも併せて知見した。 Moreover, even when mixing alpha-modified glutinous rice flour with powdered raw materials for seasoning, coloring, and flavoring to make rice bran and red rice, it is only necessary to mix them with cooked rice of glutinous rice. It was also found that there is an advantage that it is easy to mix evenly with little stickiness.
さらに、アルファ化もち米粉と小豆エキス粉末とを一緒に混合すると、粉末の混合がさらに行いやすくなり、さらなる均一化を達成できることも知見した。そして、上記の手法を用いれば、もち米と小豆とから手間をかけて作った従来の赤飯と変わらない食感、見た目、風味の赤飯ができることも知見した。 Furthermore, it has also been found that when the pregelatinized glutinous rice flour and the red bean extract powder are mixed together, it becomes easier to mix the powder and further homogenization can be achieved. And it has also been found that if the above-mentioned method is used, the texture, appearance, and flavor of red rice are the same as those of conventional red rice made from glutinous rice and red beans.
そして、本願発明者らはこれらの知見に基づいて下記の課題解決手段１〜８を完成させるに至ったのである。ここにそれらを列挙する。 The inventors have completed the following problem solving means 1 to 8 based on these findings. These are listed here.
［１］アルファ化もち米粉を含有した炊飯米混合用粉末食品。 [1] A powdered food for cooking rice that contains pregelatinized glutinous rice flour.
［２］アルファ化もち米粉と、味、色及び香りのうちの少なくともいずれかを付与するための粉末原料とを含有した炊飯米混合用粉末食品。 [2] A powdered food for cooking rice rice containing pregelatinized glutinous rice flour and a powder raw material for imparting at least one of taste, color and aroma.
［３］アルファ化もち米粉と小豆エキス粉末及び／又はささげエキス粉末とを含有し、うるち米の炊飯米に混合して赤飯を製造する際に用いられる炊飯米混合用粉末食品。 [3] A powdered rice-mixing rice mixed food containing alpha-glutinized glutinous rice flour and red bean extract powder and / or sesame extract powder, which is mixed with cooked rice of glutinous rice to produce red rice.
［４］うるち米の炊飯米に対し、炊飯米当り０．６質量％以上１．３質量％以下の割合で混合される上記手段１乃至３のいずれか１項に記載の炊飯米混合用粉末食品。 [4] The powdered rice mixed food according to any one of the above means 1 to 3, which is mixed at a ratio of 0.6% by mass or more and 1.3% by mass or less per cooked rice with respect to cooked rice of glutinous rice. .
［５］アルファ化もち米粉が、２ｍｍメッシュパスの大きさである上記手段１乃至４のいずれか１項に記載の炊飯米混合用粉末食品。 [5] The powdered rice mixed rice food according to any one of the above means 1 to 4, wherein the pregelatinized glutinous rice flour has a size of 2 mm mesh pass.
［６］アルファ化もち米粉が、９０質量％以上が２ｍｍメッシュパスであり、かつ６０質量％以上が１ｍｍメッシュパスの大きさである上記手段１乃至４のいずれか１項に記載の炊飯米混合用粉末食品。 [6] The cooked rice mixture according to any one of the above means 1 to 4, wherein the pregelatinized glutinous rice flour has a size of 90 mm% or more of a 2 mm mesh pass and 60 wt% or more of a 1 mm mesh pass. Powdered food.
［７］アルファ化もち米粉と小豆エキス粉末及び／又はささげエキス粉末とを混合して流動層造粒することにより得られた上記手段３乃至６のいずれか１項に記載の炊飯米混合用粉末食品。 [7] Powdered rice mixed rice according to any one of the above means 3 to 6, obtained by mixing pregelatinized glutinous rice flour with red bean extract powder and / or bean extract powder and fluidized bed granulation. Food.
［８］アルファ化もち米粉と小豆エキス粉末及び／又はささげエキス粉末とをうるち米の炊飯米に混合することにより赤飯を製造することを特徴とする赤飯製造方法。 [8] A method for producing red rice characterized by producing alpha rice by mixing pre-gelatinized glutinous rice flour and red bean extract powder and / or bean extract powder with cooked rice of sticky rice.
従って、請求項１〜７に記載の発明によれば、うるち米の炊飯米に混ぜるだけで、もち米の食感を有する米飯食品を簡単に製造することができる炊飯米混合用粉末食品を提供することができる。請求項８に記載の発明によれば、うるち米の炊飯米に混ぜるだけで、もち米の食感を有する赤飯を簡単に製造することができる赤飯製造方法を提供することができる。そして上記の発明によれば、例えば、通常のうるち米の炊飯米を好きな量だけとり、手軽に赤飯やおこわ等の米飯食品を作ることができる。さらに具体例を挙げると、うるち米の炊飯米を使用して、一部のものは白ご飯のふりかけのおむすびとし、残りのものは本発明によって赤飯やおこわのおむすびとして、お弁当にするということも可能になる。
なお、本発明に用いるうるち米の炊飯米は、必ずしもうるち米１００％である必要はない。即ち、例えばうるち米に１割程度のもち米を混合した混合米の炊飯米にもち米の食感を付与したい場合にも本発明を適用することができる。
Therefore, according to invention of Claims 1-7, the powdered food for rice cooking rice mixing which can manufacture easily the rice food which has the texture of glutinous rice only by mixing with the rice cooking rice of glutinous rice is provided. be able to. According to invention of Claim 8, the red rice manufacturing method which can manufacture easily the red rice which has the texture of glutinous rice only by mixing with the cooked rice of glutinous rice can be provided. According to the invention described above, for example, it is possible to easily produce cooked rice foods such as red rice and rice bran by taking only a desired amount of cooked rice of ordinary sticky rice. To give a more specific example, using cooked rice with glutinous rice, some of the rice is sprinkled with white rice, and the rest are red rice and rice bran rice balls according to the present invention. It becomes possible.
In addition, the cooked rice of the sticky rice used for this invention does not necessarily need to be 100% sticky rice. That is, for example, the present invention can also be applied to the case where it is desired to give the texture of glutinous rice to the cooked rice of mixed rice obtained by mixing approximately 10% of glutinous rice with glutinous rice.
以下、本発明の炊飯米混合用粉末食品、赤飯製造方法を具体化した実施の形態を詳細に説明する。 Hereinafter, the embodiment which materialized the powdered food for rice cooking rice mixing and the red rice manufacturing method of the present invention is described in detail.
本発明の炊飯米混合用粉末食品はアルファ化もち米粉を含有している。アルファ化もち米粉とは、和菓子によく用いられるものである。もち米を水分存在下で８０℃〜１１０℃程度に加熱する工程を経たことによりもち米がアルファ化（糊化）した状態のもち米粉を言う。 The powdered rice mixed rice food of the present invention contains pregelatinized glutinous rice flour. Alpha-modified glutinous rice flour is often used in Japanese confectionery. It refers to glutinous rice flour in a state where the glutinous rice has been alphatized (gelatinized) through a process of heating the glutinous rice to about 80 ° C. to 110 ° C. in the presence of moisture.
もち米の食感を期待する場合には、ほぼ完全にアルファ化されたもち米粉（例えばアルファ化度が９０％以上のもの、好ましくは９５％以上のもの）を使用することが好ましいが、求める食感に合わせて一部がアルファ化されたもち米粉を使用してもよい。 When the texture of glutinous rice is expected, it is preferable to use glutinous rice flour that has been almost completely pregelatinized (for example, those having a pregelatinization degree of 90% or more, preferably 95% or more). Depending on the feeling, glutinous rice flour partially alphatized may be used.
アルファ化もち米粉の製造方法の一例を挙げる。まず、もち米を石臼などの装置により約０．５ｍｍ以下程度に微細化してもち米粉を製造する。製造したもち米粉を２倍量程度の水で溶いてもち米液を製造する。次いで、ドラムドライ装置にもち米液を通すことにより一気にもち米がアルファ化され、アルファ化された板状のもち米板が出来上がる（厚さ約０．１ｍｍ〜１ｍｍ程度）。このもち米板をミル（高速回転粉砕機）などによって粒最大径で０．１ｍｍ〜２ｍｍ程度（多くは粒最大径０．５ｍｍ以下）に微細化すると、アルファ化もち米粉が出来上がる。なお、ドラムドライ装置とは、例えば表面温度が１６０℃程度となっている円柱状の回転ドラム２本がクリアランス約０．５ｍｍで隣り合わせに配置されており、前記クリアランスに乾燥させたい原料を通すことで一気に原料を加熱及び乾燥させる装置のことをいう。 An example of a method for producing pregelatinized glutinous rice flour will be given. First, glutinous rice flour is produced even if glutinous rice is refined to about 0.5 mm or less by an apparatus such as a stone mill. The produced glutinous rice flour is dissolved in about twice the amount of water to produce a glutinous rice liquid. Next, the glutinous rice liquid is passed through a drum drying device, so that the glutinous rice is turned into alpha, and a plate-like glutinous rice plate that has been turned into alpha is produced (thickness of about 0.1 mm to 1 mm). When this glutinous rice plate is refined by a mill (high-speed rotary pulverizer) to a maximum grain size of about 0.1 mm to 2 mm (mostly a maximum grain diameter of 0.5 mm or less), pregelatinized glutinous rice flour is produced. In addition, the drum drying device is, for example, that two cylindrical rotating drums having a surface temperature of about 160 ° C. are arranged adjacent to each other with a clearance of about 0.5 mm, and the raw material to be dried is passed through the clearance. The device that heats and dries the raw material at once.
アルファ化もち米粉の大きさは任意であり特に限定されないが、一般的なうるち米（ジャポニカ種）の粒径の大きさよりも小さいことがよく、例えば、２ｍｍメッシュパスの大きさであること、より具体的には２ｍｍメッシュパスの大きさのものが粉末の大部分を占めている（例えば９０質量％以上である）ことが好ましい。その理由は、粉末が微細化されているほど炊飯米と粉末との均一な混合が可能になるため、食感や香りにムラが生じにくくなるからである。なお、アルファ化もち米粉の大きさは、１ｍｍメッシュパスの大きさであることがより好ましく、０．５ｍｍメッシュパスの大きさであることが特に好ましい。粒度分布で見れば、アルファ化もち米粉の９０質量％以上が２ｍｍメッシュパスであり、かつ６０質量％以上が１ｍｍメッシュパスであることが好ましく、さらにはアルファ化もち米粉の９０質量％以上が２ｍｍメッシュパスであり、かつ６０質量％以上が０．５ｍｍメッシュパスであることが好ましい。 The size of the pregelatinized glutinous rice flour is arbitrary and is not particularly limited, but is preferably smaller than the particle size of general glutinous rice (Japonica), for example, a size of 2 mm mesh pass, more specifically Specifically, it is preferable that the size of the 2 mm mesh path occupies most of the powder (for example, 90% by mass or more). The reason for this is that as the powder becomes finer, uniform mixing between the cooked rice and the powder becomes possible, so that the texture and aroma are less likely to be uneven. The size of the pregelatinized glutinous rice flour is more preferably a 1 mm mesh path, and particularly preferably a 0.5 mm mesh path. From the particle size distribution, 90% by mass or more of the pregelatinized glutinous rice flour is preferably 2 mm mesh pass, and 60% by mass or more is preferably 1 mm mesh pass, and more than 90% by mass of the pregelatinized glutinous rice flour is 2 mm. It is preferably a mesh pass, and 60% by mass or more is preferably a 0.5 mm mesh pass.
もっとも、もち米本来の食感等をある程度損なったとしても、意図的に食感や香りにムラを生じさせた食品を製造するために、例えば２ｍｍ超の大きな粉末が含まれているアルファ化もち米粉を用いることも一応許容される。なお、２ｍｍメッシュパスとは粒最大径が２ｍｍという意味ではなく、２ｍｍメッシュをパスするという意味である。即ち、例えば粒最大径が２．５ｍｍであっても、粒最小径が０．５ｍｍ以下の棒状のような形状であれば２ｍｍメッシュパスとなり得る。勿論、他のサイズのメッシュパスについても同様である。 However, even if the original texture of glutinous rice is impaired to some extent, it is possible to produce a food product that intentionally produces uneven texture and aroma. The use of rice flour is also allowed. The 2 mm mesh pass does not mean that the maximum particle diameter is 2 mm, but means that a 2 mm mesh is passed. That is, for example, even if the maximum grain diameter is 2.5 mm, a 2 mm mesh path can be used if it has a rod-like shape with a minimum grain diameter of 0.5 mm or less. Of course, the same applies to mesh paths of other sizes.
また、アルファ化もち米粉の粒形状は任意であり特に限定されないが、強いて言えば、粒最大径／粒最小径の比で定義されるアスペクト比が比較的小さい（１〜１．５程度）のものよりも、当該アスペクト比が比較的大きい（２．０以上、好ましくは３．０以上）のもののほうが好適である。即ち、キューブ状のような形状よりも、フレーク状（鱗片状）や棒状のような形状のほうが好適であるということになる。その理由は、当該アスペクト比が大きいもち米粉は比表面積が大きいことから、吸水性が高くて水戻り性がよいため、うるち米の炊飯米との混合時に確実にかつ均一に水戻りしてもち米の食感を出すことができるからである。勿論、当該アスペクト比が大きく、かつ、粒最小径が小さいもの（例えば、０．５ｍｍ以下）が好ましい。 In addition, the grain shape of the pregelatinized glutinous rice flour is arbitrary and not particularly limited, but to be strong, the aspect ratio defined by the ratio of maximum grain diameter / minimum grain diameter is relatively small (about 1 to 1.5). Those having a relatively large aspect ratio (2.0 or more, preferably 3.0 or more) are more suitable than those. That is, a shape such as a flake shape (scale shape) or a rod shape is more suitable than a shape like a cube. The reason for this is that glutinous rice flour with a large aspect ratio has a large specific surface area, so it has high water absorption and good water reversibility. It is because the texture of can be put out. Of course, those having a large aspect ratio and a small minimum particle diameter (for example, 0.5 mm or less) are preferable.
アルファ化もち米粉を含有する本発明の炊飯米混合用粉末食品は、うるち米の炊飯米に混合することにより、その後特に加熱調理を行うことなく非加熱で米飯食品を製造するための食品として用いられる。この場合、製造したい米飯食品の種類に応じ、アルファ化もち米粉とともにアルファ化もち米粉以外の粉末原料を含有させてもよい。かかる粉末原料は、うるち米の炊飯米に味、色及び香りのうちの少なくともいずれかを付与する目的で使用される。上記の粉末原料としては特に限定されず、例えば、各種の穀類粉末（麦類、豆類、雑穀類（トウモロコシ、ソバ、アワ、ヒエ等）の粉末）を選択することができる。 The powdered rice mixed rice powder food of the present invention containing pregelatinized glutinous rice powder is used as a food for producing cooked rice food without heating, especially after mixing with cooked rice of glutinous rice. . In this case, according to the kind of cooked rice food to be manufactured, a powder raw material other than the pregelatinized glutinous rice flour may be contained together with the pregelatinized glutinous rice flour. Such a powder raw material is used for the purpose of imparting at least one of taste, color and fragrance to cooked rice. The powder raw material is not particularly limited, and various cereal powders (eg, wheat, beans, millet (corn, buckwheat, millet, millet, etc.) powder) can be selected.
ここで、米飯食品の代表例としては赤飯があり、本発明の炊飯米混合用粉末食品は赤飯製造用の粉末食品として具体化されることが好適である。この場合、アルファ化もち米粉と小豆エキス粉末とを含有させた粉末食品とすることが好適である。かかる赤飯製造用の粉末食品には、アルファ化もち米粉及び小豆エキス粉末の他に、さらに乾燥小豆を含有させることが、消費者の嗜好性、簡便性の点から好ましい。 Here, there is red rice as a representative example of cooked rice food, and it is preferable that the powdered food for mixing rice cooked rice of the present invention is embodied as a powdered food for producing red rice. In this case, it is preferable to use a powdered food containing pregelatinized glutinous rice flour and red bean extract powder. In addition to the pregelatinized glutinous rice flour and the red bean extract powder, it is preferable to further contain dried red beans in the powdered food for producing red rice from the viewpoints of consumer preference and simplicity.
アルファ化もち米粉をうるち米の炊飯米に混ぜる際に、小豆エキス粉末を一緒に混ぜておくと、もち米粉同士のくっ付きを防ぐことができ、均一混合がしやすくなるからである。勿論、アルファ化もち米粉、小豆エキス粉末、乾燥小豆は混合して同一の包装材料に充填してもよいし、別々に包装されていても構わない。 This is because, when the pregelatinized glutinous rice flour is mixed with the cooked rice of the glutinous rice, if the red bean extract powder is mixed together, sticking between the glutinous rice flours can be prevented and uniform mixing becomes easier. Of course, pregelatinized glutinous rice flour, red bean extract powder, and dried red beans may be mixed and filled in the same packaging material, or may be packaged separately.
小豆エキス粉末の製造方法の一例を挙げる。あんこの製造工程廃液として出るような小豆煮汁（例えば、小豆を１〜１０倍量の水で３０分間〜３時間程度煮ることによってできた煮汁）に、５％〜５０％程度デキストリンを混合し、一般的なスプレードライにより小豆エキス粉末を得る。 An example of a method for producing red bean extract powder will be given. Mix dextrin with about 5% to 50% dextrin soup (such as boiled for about 30 minutes to 3 hours with 1 to 10 times the amount of water). Azuki bean powder is obtained by general spray drying.
乾燥小豆の製造方法の一例を挙げる。前記のように小豆を煮て、煮た小豆を真空凍結乾燥（フリーズドライ）などを用いて乾燥することで乾燥小豆を得る。 An example of a method for producing dried red beans is given. The red beans are boiled as described above, and the dried red beans are obtained by drying the boiled red beans using vacuum freeze drying (freeze drying) or the like.
なお、アルファ化もち米粉と小豆エキス粉末とを含有する赤飯製造用の粉末食品を得る場合、とりわけ小豆エキス粉末が微粉末（例えば０．１ｍｍ未満の粉末）であるような場合には、アルファ化もち米粉と小豆エキス粉末とを混合して流動層造粒することが好ましい。流動層造粒とは、次のような造粒プロセスである。まず、上記粉末の単体あるいは混合物を約７０℃の熱風で舞わせて、そこに水あるいはデキストリン溶解水を霧状に噴霧することにより、粉体同士を霧状の水分で付着させる。その際、熱風は目の細かい布のフィルターなどから排出され、新しい乾燥した熱風が入るので、再度乾燥し、粉体中の原料（でん粉類）、あるいはデキストリン溶解水中のデキストリンの効果により、粉末同士の付着が進む。この作業を通常は１時間程度行うことで、粒子サイズを全体的に大きく（例えば０．１ｍｍ〜１ｍｍ程度に）することができる。 In addition, when obtaining the powder food for red rice manufacture containing alpha-ized glutinous rice flour and red bean extract powder, especially when the red bean extract powder is a fine powder (for example, powder of less than 0.1 mm), pre-alpha It is preferable to mix glutinous rice flour and red bean extract powder and perform fluidized bed granulation. Fluidized bed granulation is the following granulation process. First, the powder alone or a mixture is swirled with hot air of about 70 ° C., and water or dextrin-dissolved water is sprayed in a mist form, thereby adhering the powders with a mist of water. At that time, hot air is discharged from a fine cloth filter, etc., and fresh dry hot air enters, so it is dried again, and the powders are separated by the effect of the raw materials in the powder (starch) or dextrin dissolved water. Adhesion progresses. By carrying out this operation usually for about 1 hour, the particle size can be increased as a whole (for example, about 0.1 mm to 1 mm).
アルファ化もち米粉と小豆エキス粉末とを混合して行う流動層造粒によれば、１）微粒子がなくなるので工場でのハンドリング時に粉立ちが少なくなり、計量や充填がしやすくなる、２）粉体が均一になるので計量時の重量精度が向上する、等といったメリットが得られる。なお、かかる流動層造粒は、アルファ化もち米粉と小豆エキス粉末とからなる２種類の粉末の混合物について行ってもよいが、他の粉末を添加して行っても勿論よい。例えば、赤飯製造用の粉末食品を得るにあたり、アルファ化餅米粉：小豆煮汁エキス粉末：食塩＝１：０．５〜２．０：０．１〜０．５という質量比で流動層造粒を行うようにしてもよい。この他、アミノ酸、魚介類エキスパウダー、動植物エキスパウダー、色素などを添加して、同様に流動層造粒を行ってもよい。 According to fluidized bed granulation, which is a mixture of pre-gelatinized glutinous rice flour and red bean extract powder, 1) there is no fine particle, so there is less powdering during handling in the factory, and it becomes easier to measure and fill 2) flour Since the body becomes uniform, there are advantages such as improved weight accuracy during weighing. Such fluidized bed granulation may be performed on a mixture of two kinds of powders composed of pregelatinized glutinous rice flour and red bean extract powder, but may be performed by adding other powders. For example, in obtaining powdered food for red rice production, fluidized-bed granulation is performed at a mass ratio of pregelatinized rice flour: red bean juice extract powder: salt = 1: 0.5 to 2.0: 0.1 to 0.5. You may make it perform. In addition, fluidized bed granulation may be performed in the same manner by adding amino acids, fish and shellfish extract powder, animal and plant extract powder, pigments and the like.
本発明に用いる炊飯米のための味付け用粉末原料、色付け用粉末原料、香付け用粉末原料の一例としては、上記の小豆エキス粉末があるが、それ以外にも例えば、鰹節粉末、青菜の粉末、わかめの粉末、焼き塩、粉末海苔、鮭フレークなどを用いることができる。なお、小豆エキス粉末を使用すると、味、色及び香りの三つを付与することが可能である。
ここで、上述したように本発明を赤飯製造用の粉末食品として具体化する場合には小豆エキス粉末や乾燥小豆を用いることが好ましいが、小豆エキス粉末や乾燥小豆の代わりに（又は併せて）、ささげエキス粉末や乾燥ささげを用いることもできる。この場合、小豆エキス粉末や乾燥小豆を用いた場合と同様の効果を期待することができる。また、ささげエキス粉末や乾燥ささげは、小豆エキス粉末や乾燥小豆の小豆をささげに置き換えれば、同様の製造方法で製造することができる。
Examples of the seasoning powder raw material for the cooked rice used in the present invention, the coloring powder raw material, and the flavoring powder raw material include the above-mentioned red bean extract powder, but other examples include, for example, bonito powder, green vegetable powder Wakame powder, grilled salt, powdered laver, salmon flakes, and the like can be used. If red bean extract powder is used, it is possible to impart three flavors, colors, and aromas.
Here, when the present invention is embodied as a powdered food for producing red rice as described above, it is preferable to use red bean extract powder or dry red bean, but instead of (or in combination with) red bean extract powder or dry red bean. It is also possible to use a bean extract powder or a dried bean paste. In this case, the same effect as when using red bean extract powder or dry red beans can be expected. Also, the bean extract powder and the dried bean can be produced by the same production method by replacing the red bean extract powder or the dried red bean with the bean.
アルファ化もち米粉は、うるち米の炊飯米に比較的少量混合されるだけでも所定の効果を発揮することができ、具体的には、うるち米の炊飯米当り０．３質量％以上１．６質量％以下の割合で混合されることが好ましい。この量よりも少ないと、もち米の食感が不十分になるおそれがある。逆にこの量よりも多いと、団子状に近い状態となってもち米の食感ではなくなるおそれがあり、しかも混合し難くなるからである。なお、上記アルファ化もち米粉のうるち米の炊飯米に対する混合割合は、０．６質量％以上１．３質量％以下の割合であることがより好ましく、０．９質量％以上１．３質量％以下の割合であることがより好ましい。 The pregelatinized glutinous rice flour can exert a predetermined effect even if it is mixed with a relatively small amount of cooked rice of glutinous rice. Specifically, 0.3 mass% to 1.6 mass% of glutinous rice per cooked rice It is preferable to mix in the following proportions. If the amount is less than this amount, the texture of glutinous rice may be insufficient. On the other hand, if the amount is larger than this amount, it may become a dumpling-like state and the texture of the glutinous rice may be lost, and it becomes difficult to mix. The mixing ratio of the above-mentioned pregelatinized glutinous rice flour to the cooked rice is more preferably 0.6% by mass to 1.3% by mass, and more preferably 0.9% by mass to 1.3% by mass. It is more preferable that the ratio is
以下、本実施形態をより具体化した実施例を紹介するが、本発明は下記の実施例に限定されるものではない。 Hereinafter, examples that further embody the present embodiment will be introduced, but the present invention is not limited to the following examples.
（実施例１−１：アルファ化もち米粉の使用効果に関する試験） (Example 1-1: Test on use effect of pregelatinized glutinous rice flour)
まず、食味等の改変に効果があると思われる様々な種類の食品素材を用い、それら食品素材をそれぞれ炊飯米に混ぜ合わせ、もち米に似た食感になるか否かを調査した。具体的にいうと、うるち米の炊飯米に対して各種食品素材を１．２５質量％含有させ、これを均一に混合することにより、試験用の米飯食品を製造した。この後、得られた各米飯食品を官能検査員により試食をしてもらい、もち米に似た食感となっているか否かを評価した。その結果を表１に示す。なお、表１では、○（良）、△（やや良）、×（不良）の三段階で良否の評価を行った。 First, using various types of food materials that seemed to be effective in modifying the taste, etc., each food material was mixed with cooked rice to investigate whether it would have a texture similar to glutinous rice. More specifically, 1.25 mass% of various food materials were added to the cooked rice of the glutinous rice, and the cooked rice food for testing was manufactured by mixing it uniformly. Thereafter, each of the obtained cooked rice foods was tasted by a sensory inspector to evaluate whether or not the texture was similar to that of glutinous rice. The results are shown in Table 1. In Table 1, the quality was evaluated in three stages: ○ (good), Δ (slightly good), and x (bad).
表中の備考１に示すアルファ化もち米粉は、９０質量％以上が２ｍｍメッシュをパスするが、１ｍｍメッシュをパスするものが１０質量％以下である粒度分布の粉末である。これに対し、備考２に示すアルファ化もち米粉は、９０質量％以上が２ｍｍメッシュをパスし、かつ６０質量％以上が１ｍｍメッシュをもパスする粒度分布の粉末である。つまり、備考２のアルファ化もち米粉のほうが備考１のアルファ化もち米粉に比べて、平均粒径が小さくかつフレーク状のものの含有比率が多くなっている。
表１の結果から明らかなように、アルファ化もち米粉を混合させることで、もち米粉の食感を付与できることがわかった。なお、評価試験の結果、備考２のアルファ化もち米粉のほうが、備考１のアルファ化もち米粉に比較して好結果が得られることもわかった。ただし、備考２のアルファ化もち米粉を用いた場合であっても、意図的に食感や香りにムラを生じさせた米飯食品の製造には有効であると考えられた。
（実施例１−２：アルファ化もち米粉の適正混合量に関する試験）
As is clear from the results in Table 1, it was found that the texture of glutinous rice flour can be imparted by mixing pregelatinized glutinous rice flour. As a result of the evaluation test, it was also found that the pregelatinized glutinous rice flour of Remark 2 was better than the pregelatinized glutinous rice flour of Remark 1. However, even when the pregelatinized glutinous rice flour of Remark 2 was used, it was considered effective for the production of cooked rice foods that intentionally caused uneven texture and aroma.
(Example 1-2: Test on proper mixing amount of pregelatinized glutinous rice flour)
この試験は、アルファ化もち米粉をうるち米の炊飯米に混合する量の最適値を調査するために行った。ここでは、表２のように混合量を変化させて、アルファ化もち米粉を混合した炊飯米を製造し、官能検査員により試食評価をした。また混ぜ具合の評価も同時に行った。その結果を表２に示す。
表２の結果から明らかなように、アルファ化もち米粉をうるち米の炊飯米当り０．３質量％以上混合すると、もち米と似た食感になることがわかった（評価○：良）。また、０．６質量％以上混合すると、よりもち米の食感に近づくこともわかった（評価：◎極めて良）。０．９質量％、１．３質量％、１．６質量％混合したときも同様の極めて良い、もしくは良い結果が得られた。しかし、１．９質量％以上混合すると、混ぜ難くなり、また団子状になってしまうので、もち米の食感ではなくなってしまうこともわかった（評価×：不良）。
（実施例１−３：小豆エキス粉末の添加効果に関する試験）
As is clear from the results in Table 2, it was found that when pregelatinized glutinous rice flour was mixed in an amount of 0.3% by mass or more per cooked rice of glutinous rice, the texture was similar to that of glutinous rice (evaluation: good). It was also found that when 0.6% by mass or more was mixed, the texture of glutinous rice was closer (evaluation: ◎ very good). The same extremely good or good results were obtained when 0.9 mass%, 1.3 mass%, and 1.6 mass% were mixed. However, it was also found that when 1.9% by mass or more is mixed, it becomes difficult to mix and becomes a dumpling, so that the texture of glutinous rice is lost (evaluation x: poor).
(Example 1-3: Test on addition effect of red bean extract powder)
次に、アルファ化もち米粉に小豆エキス粉末を混合して赤飯（小豆なし）の食品を製造する試験を行った。ここでは、アルファ化もち米粉２ｇと小豆エキスパウダー１ｇとを混合したもの（サンプルＡ）を用意するとともに、小豆エキスパウダーを混合していないアルファ化もち米粉２ｇ（サンプルＢ）を用意した。そして、うるち米の炊飯米１６０ｇを２つ用意し、それぞれにサンプルＡ及びＢを混合して２種類の試食品を製造し、それらを４人の主婦（甲、乙、丙、丁）に試食してもらい、比較評価をしてもらった。その結果を表３に示す。
表３の結果から明らかなように、サンプルＡの方が混ぜやすく、また、もち米の食感も均一であると評価する傾向にあった。以上のことから、小豆エキスパウダーを併用した方がアルファ化もち米粉の均一化がしやすいことがわかった。
（実施例２）
As apparent from the results in Table 3, sample A was easier to mix, and the texture of glutinous rice tended to be evaluated as uniform. From the above, it was found that alpha powdered glutinous rice powder was easier to homogenize when used in combination with red bean extract powder.
(Example 2)
アルファ化もち米粉２ｇ、小豆エキスパウダー１ｇ、乾燥小豆０．５ｇをボールに入れ均一に混合した。 Pregelatinized glutinous rice flour (2 g), red bean extract powder (1 g) and dried red beans (0.5 g) were placed in a bowl and mixed uniformly.
うるち米の炊飯米に、前記混合物を均一に混合し、おむすびを３０個製造した。
３０人の主婦に試食してもたったところ、食感、見た目、味の全てにおいて、古来から伝わる伝統的な製法で製造した赤飯おむすびと遜色がないとの評価を得た。
（他の技術的思想）
The mixture was uniformly mixed with cooked rice of glutinous rice to produce 30 rice balls.
As a result, 30 housewives sampled it, and it was evaluated that there was no inferiority to the red rice rice balls produced by the traditional method that has been passed down since ancient times.
(Other technical ideas)
次に、特許請求の範囲に記載された技術的思想のほかに、前述した実施の形態によって把握される技術的思想を以下に列挙する。 Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiments described above are listed below.
・アルファ化もち米粉と、味、色及び香りを付与するための粉末原料とを含有した炊飯米混合用粉末食品。 ・ Powdered food for cooking rice rice containing pregelatinized glutinous rice flour and powder raw materials for imparting taste, color and fragrance.
・アルファ化もち米粉を主成分として含有し、味、色及び香りのうちの少なくともいずれかを付与するための粉末原料を、前記アルファ化もち米粉よりも量的に少ない副成分として含有した炊飯米混合用粉末食品。 -Cooked rice containing pregelatinized glutinous rice flour as a main component and containing a powder raw material for imparting at least one of taste, color and fragrance as an auxiliary component in quantity smaller than that of pregelatinized glutinous rice flour Powdered food for mixing.
・アルファ化もち米粉と穀類粉末とを含有し、うるち米の炊飯米に混合して米飯食品を製造する際に用いられる炊飯米混合用粉末食品。 -Powdered food for mixing rice with rice, which contains pre-gelatinized glutinous rice flour and cereal powder, and is mixed with cooked rice with glutinous rice to produce cooked rice food.
・アルファ化もち米粉と豆粉末とを含有し、うるち米の炊飯米に混合して米飯食品を製造する際に用いられる炊飯米混合用粉末食品。 ・ Powdered rice mixed rice powder that contains pre-gelatinized glutinous rice flour and bean powder, and is used to produce cooked rice food by mixing it with cooked rice of glutinous rice.
・アルファ化もち米粉を含有するとともに、うるち米の炊飯米に対し、炊飯米当り０．６質量％以上１．３質量％以下の割合で混合される炊飯米混合用粉末食品。 -Powdered food for mixing cooked rice, which contains pregelatinized glutinous rice flour and is mixed at a ratio of 0.6 mass% to 1.3 mass% with respect to the cooked rice of the glutinous rice.
・２ｍｍメッシュパスの大きさのアルファ化もち米粉と、２ｍｍメッシュパスの大きさであり、かつ、味、色及び香りのうちの少なくともいずれかを付与するための粉末原料とを含有した炊飯米混合用粉末食品。 -Rice cooked rice mixture containing pregelatinized glutinous rice flour with a size of 2 mm mesh pass and a powder raw material with a size of 2 mm mesh pass and at least one of taste, color and aroma Powdered food.
・１ｍｍメッシュパスの大きさのアルファ化もち米粉と、１ｍｍメッシュパスの大きさであり、かつ、味、色及び香りのうちの少なくともいずれかを付与するための粉末原料とを含有した炊飯米混合用粉末食品。 -Rice cooked rice mixture containing pregelatinized glutinous rice flour with a size of 1 mm mesh pass, and a powder raw material that has a size of 1 mm mesh pass and imparts at least one of taste, color and aroma Powdered food.
・２ｍｍメッシュパスの大きさであってフレーク状または棒状のアルファ化もち米粉を含有した炊飯米混合用粉末食品。 ・ Powdered food for cooking rice with a 2 mm mesh pass and containing flaky or stick-like pregelatinized glutinous rice flour.
・１ｍｍメッシュパスの大きさであってフレーク状または棒状のアルファ化もち米粉を含有した炊飯米混合用粉末食品。 A powdered food for mixing rice with a 1 mm mesh pass and containing a flaky or stick-like pregelatinized glutinous rice flour.
・０．５ｍｍメッシュパスの大きさであってフレーク状または棒状のアルファ化もち米粉を含有した炊飯米混合用粉末食品。 A powdered food for mixing rice with a 0.5 mm mesh pass and containing a flaky or stick-like pregelatinized glutinous rice flour.
アルファ化もち米粉と、小豆エキス粉末及び／又はささげエキス粉末とを含有した炊飯米混合用粉末食品。 A powdered food for mixing rice with rice, comprising pre-gelatinized glutinous rice flour and red bean extract powder and / or bean extract powder.
９０質量％以上が粒最小径０．８ｍｍ以下であるアルファ化もち米粉を含有した炊飯米混合用粉末食品。 A powdered food for cooking rice containing 90% by mass or more of pregelatinized glutinous rice flour having a grain minimum diameter of 0.8 mm or less.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008178402A JP4236212B1 (en) | 2008-07-08 | 2008-07-08 | Okowa manufacturing method, red rice manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008178402A JP4236212B1 (en) | 2008-07-08 | 2008-07-08 | Okowa manufacturing method, red rice manufacturing method |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008270279A Division JP2010017172A (en) | 2008-10-20 | 2008-10-20 | Powdery food for mixing with boiled rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP4236212B1 JP4236212B1 (en) | 2009-03-11 |
| JP2010017095A true JP2010017095A (en) | 2010-01-28 |
Family
ID=40506407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008178402A Active JP4236212B1 (en) | 2008-07-08 | 2008-07-08 | Okowa manufacturing method, red rice manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4236212B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013085487A (en) * | 2011-10-14 | 2013-05-13 | Mitsukan Group Honsha:Kk | Method of manufacturing powder binding ingredient material |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304915A (en) * | 2014-09-19 | 2015-01-28 | 合肥市晶谷米业有限公司 | A kidney bean and kumquat complex nutritious rice and its production method |
| CN113907251A (en) * | 2021-10-19 | 2022-01-11 | 天津潮白谷物食品有限公司 | Processing method of coarse cereal nutritional powder with blood replenishing and skin caring functions |
-
2008
- 2008-07-08 JP JP2008178402A patent/JP4236212B1/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013085487A (en) * | 2011-10-14 | 2013-05-13 | Mitsukan Group Honsha:Kk | Method of manufacturing powder binding ingredient material |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4236212B1 (en) | 2009-03-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5428003B2 (en) | Processed foods using rice-based ingredients and their manufacturing methods | |
| WO1992014370A1 (en) | Pasta product and method of making same | |
| JP2023083596A (en) | Batter for fried food | |
| JP4236212B1 (en) | Okowa manufacturing method, red rice manufacturing method | |
| KR100714845B1 (en) | Composition of oil for seasoned laver and method for manufacturing seasoned laver using the same | |
| JP7112849B2 (en) | Pasta and its manufacturing method | |
| CN103519115A (en) | Flavoring powder mixed with ten natural flavoring essences | |
| CN103535677B (en) | Seasoning powder mixed with natural flavoring essences | |
| KR101904342B1 (en) | process for preparing stir-fried rice cake with garlic sauce | |
| JP2010017172A (en) | Powdery food for mixing with boiled rice | |
| KR20130112471A (en) | Improved taste of a colored traditional korean snack containing mulberry powder and process for preparation thereof | |
| KR20180043425A (en) | Cowpea instant starch gel and instant gel food applied food material and method of thereof | |
| JP3594571B2 (en) | Food topping and method for producing the same | |
| JP2003061580A (en) | Seasoned tea and method for producing the same | |
| WO2001065951A1 (en) | Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc | |
| KR102406352B1 (en) | Method of preparing puffing snack by puffing pellet comprising ginseng powder | |
| TWI726311B (en) | Method for making bean dregs hot noodle cake crust | |
| JP6077319B2 (en) | Composition for cooking in microwave oven | |
| KR102624017B1 (en) | Manufacturing method for seasoned laver | |
| KR900009204B1 (en) | Process for noodles with bean sauce in a soup | |
| KR20070056919A (en) | A processing methods of dried-spice | |
| JP2004194543A (en) | Method for producing noodles using germinated unpolished rice and noodles containing germinated unpolished rice | |
| WO2024101444A1 (en) | Batter for fried food product | |
| JP2007049960A (en) | Method for producing tastily seasoned dried food for sprinkling over rice having as main raw material dried fish flake or (and) dried bonito shaving, and seasoned dried food for sprinkling over rice produced by the method | |
| JP2024042493A (en) | Batter material composition for battered food products such as deep-fried foods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20081212 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20081212 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4236212 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111226 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20141226 Year of fee payment: 6 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313115 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313115 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |