JP4953452B2 - Artificial rice and method for producing the same - Google Patents
Artificial rice and method for producing the same Download PDFInfo
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Description
本発明は、大豆を主な原材料としながら、米飯と同様に食することができる新しい人造米、およびその製造方法に関する。 The present invention relates to a new artificial rice that can be eaten in the same manner as cooked rice while using soybean as a main raw material, and a method for producing the same.
米は長きにわたり日本食の中心として食されてきたが、米のみでは低タンパクであるなど栄養素が不足する。
一方、大豆は必須アミノ酸のバランスに優れており、米に不足しているリジンも比較的多く含有するため、大豆の摂取は、米を主体とした食事の必須アミノ酸バランスを向上させることができ、また不飽和脂肪酸やイソフラボンなど、米には少ない栄養素を補填することができる。
大豆を主原料とし、米粒状の形状に加工され、米と同様な調理条件で調理でき、米飯と同様に食することが可能な人造米が開発されれば、簡便に大豆の豊富な栄養素を毎日継続的に摂取することが期待でき、従来の米飯の欠点を補うことができる。
Rice has long been eaten as the center of Japanese food, but rice alone is low in protein and lacks nutrients.
On the other hand, soy has an excellent balance of essential amino acids and contains a relatively large amount of lysine that is lacking in rice, so intake of soy can improve the essential amino acid balance of rice-based diets, In addition, rice can be supplemented with less nutrients such as unsaturated fatty acids and isoflavones.
If artificial rice is developed that uses soybeans as the main ingredient, is processed into a granular shape of rice, can be cooked under the same cooking conditions as rice, and can be eaten in the same way as rice, the nutrients rich in soybeans can be easily obtained. It can be expected to be taken continuously every day, and can compensate for the disadvantages of conventional cooked rice.
従来から、食用を目的とした大豆を主原材料として含有する人造米に関する発明が提案されている。
例えば、脱皮し、かつ小割りした大豆をα化して水分１６％以下に乾燥したことを特徴とするα化した小割大豆破砕物が提案されている（特許文献１参照）。
しかしながら、この大豆破砕物は、破砕物のうち、米粒と同等の大きさのものを選別しただけであり、米粒とは形状を異にしており、大きさも不揃いであるなど、外観上も米粒とするには抵抗があり、さらに、炊飯等の調理によって大豆蛋白の変性が起こるために食感においても、違和感なく食することが出来るとは言いがたいものであった。
Conventionally, inventions related to artificial rice containing soybean as a main raw material for edible purposes have been proposed.
For example, there has been proposed an α-ized broken soybean crushed product, which is characterized in that the peeled and broken soybean is gelatinized and dried to a moisture content of 16% or less (see Patent Document 1).
However, this soybean crushed material is only selected from the crushed material having the same size as the rice grain, the shape is different from the rice grain, and the size is not uniform. In addition, it is difficult to say that the food can be eaten comfortably because the soy protein is denatured by cooking such as cooking rice.
また、生大豆の脱皮・半割物を研削し、研削処理大豆を該大豆重量の等重量倍以上の加水下に加熱処理および／または加熱加圧処理して得られ、炊飯米様形態を有することを特徴とする大豆由来食品が提案されている（特許文献２参照）。
しかしながら、このものは、大豆を米粒の形状に近い形まで削ったものであり、形状としては米粒状であるが、製造工程中に高温処理があり、この処理によって大豆中の蛋白質の変性やメイラード反応を起こし着色するため、色や形状の外観上も米飯とするには抵抗感のあるものであった。加えて、炊飯等の調理によって大豆蛋白の変性が起こるために、食感も米飯とするには違和感があった。
In addition, it is obtained by grinding raw soybeans that have been peeled and halved, and heat-treating and / or heat-pressing the ground soybeans under hydration equal to or more than the weight of the soybeans, and has a rice-cooked rice-like form A soybean-derived food characterized by the above has been proposed (see Patent Document 2).
However, this product is made by cutting soybeans to a shape close to that of rice grains, and the shape is rice grains, but there is a high-temperature treatment during the manufacturing process, and this treatment causes protein denaturation and Maillard. Since it reacts and colors, the appearance of the color and shape is also resistant to rice. In addition, since the soy protein is denatured by cooking such as cooking rice, there is a sense of incongruity in the texture of rice.
上記の外観上の異物感や調理後の食感の違和感を解決する方法として、エクストルーダーを使用する成形方法が期待される。
エクストルーダーは、加熱、混練、加圧等の一連の操作を行なった上で押し出し成形するため、形状や製造物の食味は均一とすることができ、かつ、大豆蛋白の組織的改変が可能であるため、食感の点でも優れた製造方法となる可能性をもっている。
A molding method using an extruder is expected as a method for solving the above-mentioned appearance of foreign matter and uncomfortable feeling after cooking.
The extruder is extruded after being subjected to a series of operations such as heating, kneading, and pressing, so that the shape and taste of the product can be made uniform, and soy protein can be systematically modified. Therefore, it has a possibility of becoming an excellent manufacturing method in terms of texture.
エクストルーダーを使用して製造した人造米の例として、さやを取り、加熱した大豆を原料とした大豆粉を用いた人造米が開示されている（特許文献３参照）。
このものは粉末化した大豆原料を使用し、エクストルーダーによる押出成形しているため、形状や食味の点では従来よりも優れていると言え、低温でエクストルーダーで処理をしていることから大豆成分の劣化が少ないものと言える。
しかし、特許文献３の実施例に示されるのとほぼ同様な方法で調製した人造米について食味を検討したところ、均一性の面では良好であったが、炊飯調理後、食器に盛り付けると、時間経過とともに離水や着色が起こり、食事時間を想定した１５分程度の喫食時間のうちでも、急激に食感が硬くなり、色もくすんでしまうため、外観の劣化も起こり、実用的ではなかった。
As an example of artificial rice produced using an extruder, artificial rice using soybean powder made from soybeans that have been sheathed and heated is disclosed (see Patent Document 3).
This product uses powdered soybean raw material and is extruded by an extruder, so it can be said that it is superior to the conventional in terms of shape and taste, and it is processed with an extruder at a low temperature. It can be said that there is little deterioration of a component.
However, when the taste of the artificial rice prepared in the same manner as shown in the example of Patent Document 3 was examined, it was good in terms of uniformity. Water separation and coloring occurred with the passage of time, and even during the eating time of about 15 minutes assuming meal time, the texture suddenly became stiff and the color became dull, resulting in deterioration of the appearance, which was not practical.
また、大豆粉を主要成分とし、副原料としてグルテンを使用して製造した人造米が開示されている（特許文献４参照）。このものは、炊飯調理直後の食感や外観形状が改良されたものであった。
しかしながら、特許文献４の実施例に記載された方法で製造した人造米においても、炊飯調理後、時間が経過すると、離水して、硬くなり、米飯として食するには違和感があった。
Moreover, the artificial rice manufactured using soybean powder as a main component and using gluten as an auxiliary | assistant raw material is disclosed (refer patent document 4). This food was improved in texture and appearance after cooking rice.
However, even in the artificial rice produced by the method described in the example of Patent Document 4, when time has elapsed after cooking the rice, it becomes watery and hard, and it is uncomfortable to eat as cooked rice.
以上のように、これまでに大豆を主成分とした人造米を製造する技術はあったものの、食器へ盛り付けて喫食している間や、業務用のように調理後長時間放置される場合などのように、調理後、食するまでの時間がある場合には、食味や外観の低下が起こり、米飯の代替、或いは、精白米と混合して炊飯調理し、米飯と同様に食することは到底できるものではなかった。
即ち、大豆の栄養成分を豊富に含みながら、調理後も、食感や外観の劣化が少なく、違和感なく米飯の代替として食することができる人造米およびその製造方法を開発する必要があった。
As mentioned above, although there has been technology to produce artificial rice based on soybeans so far, it is served while serving on tableware or when it is left for a long time after cooking, etc. If there is time to eat after cooking, the taste and appearance will deteriorate, substitute for cooked rice, or mix with refined rice to cook rice, and eat like rice It wasn't possible.
That is, it has been necessary to develop an artificial rice and a method for producing the same that can be eaten as a substitute for cooked rice without a sense of incongruity even after cooking, while containing abundant nutritional components of soybean, with little deterioration in texture and appearance.
本発明の目的は、大豆の栄養素を豊富に含み、調理直後だけでなく、喫食時、さらには調理後に長期放置された場合にも劣化が少なく、すぐれた食味や外観を有しており、米飯の代替として或いは精白米に混ぜても、抵抗感なく食することができる人造米およびその製造方法を提供することにある。 The object of the present invention is rich in soy nutrients, has little deterioration not only immediately after cooking, but also when left for long periods after cooking, and has an excellent taste and appearance. It is an object of the present invention to provide an artificial rice that can be eaten without resistance even if it is mixed with polished rice as an alternative to rice and a method for producing the same.
本発明者らは、大豆を主な原材料とした人造米の製造方法において、物性や形状を均一にできる点で、エクストルーダーを使用して形成する方法が好適であるとの考えのもとに、エクストルーダーを使用して人造米を製造する条件を広範囲に検討した。 Based on the idea that the method of forming using an extruder is preferable in that the physical properties and shape can be made uniform in the method for producing artificial rice using soybean as the main raw material. The conditions for producing artificial rice using an extruder were studied extensively.
まず、本発明者らは、炊飯等の調理後、食味や外観が劣化するのは、大豆蛋白のネットワーク形成が不十分なために離水したり、原料が十分に均一化されていないために、局所的に原料成分間での反応が生じ、そのため部分的な変性が起こり、このことが原因で外観がくすんで見えると推定した。そして、製造中に大豆蛋白の適度なネットワークを形成させることによって保水力が高められ、かつ、原料成分の乳化が均一になされれば、結果として、調理後の離水現象や調理後に新たに起こる原料成分間の反応を低減することができ、調理後の食感や外観の劣化を抑制できると考えた。
エクストルーダーを用いた混練工程において、大豆蛋白の適度なネットワークを形成させ、かつ、原料成分を均一に混合し乳化状態を改善させるためには、十分に加熱混練することが必要である。しかし、過度に加熱混練すると、大豆蛋白等の変性度合いが大きく、かえってネットワーク形成などが低下してしまい、逆に、加熱混練が弱いと、変性度合は抑制されるが、米粒状形状への成形性や調理後の保形性が低下し、加えて、大豆特有の青臭い香りが残存するために、香味の点で好ましい人造米を製造することは困難であった。
本発明者らはさらに検討を重ねたが、単に加熱混練条件を最適化するという考え方だけでは、適度なネットワークを形成させ、同時に原料成分を均一に混練でき、結果として、大豆を主原料として、炊飯等の調理後も米飯としても違和感のない食感や外観を呈する人造米を製造することは困難であった。
First, the inventors of the present invention, after cooking such as cooking rice, the taste and appearance deteriorates because the water formation is insufficient because the network formation of soybean protein is insufficient, and the raw materials are not sufficiently uniformed, It was presumed that the reaction between the raw material components locally occurred, and therefore partial modification occurred, which caused the appearance to appear dull. And if water retention is enhanced by forming an appropriate network of soy protein during production and the ingredients are uniformly emulsified, the result is a water separation phenomenon after cooking and a new ingredient that occurs after cooking. It was thought that the reaction between the components could be reduced, and the texture and appearance deterioration after cooking could be suppressed.
In the kneading step using an extruder, it is necessary to sufficiently knead by heating in order to form an appropriate network of soy protein and to uniformly mix the raw material components and improve the emulsified state. However, excessive heating and kneading causes a large degree of modification of soy protein and the like, which in turn reduces network formation. On the contrary, if heating and kneading is weak, the degree of modification is suppressed, but it is formed into a rice grain shape. In addition, the shape-retaining property after cooking and the shape retention after cooking remain, and in addition, the blue-smelling scent peculiar to soybeans remains, making it difficult to produce artificial rice that is preferable in terms of flavor.
The present inventors have further studied, but only by the idea of optimizing the heating and kneading conditions, it is possible to form an appropriate network and simultaneously knead the raw material components uniformly, and as a result, soybean as the main raw material, It has been difficult to produce artificial rice that has an uncomfortable texture and appearance even after cooking such as cooked rice.
そこで、本発明者らは、加熱混練条件だけでなく、使用原料や原料処理方法を含めた製造プロセス全般にわたって検討する必要があると考え、種々の観点から検討した。
そして、特定の混練処理条件で調製した大豆粉混練物をまず調製して、この主原料である大豆粉混練物と他の副原料とを、エクストルーダーを用いて混練処理し、米粒状に押出し成形処理し、さらに乾燥させることで、調理直後だけでなく、喫食時にもすぐれた食感および外観を有する人造米を製造できることを見出した。
さらに、大豆以外の原料の影響にも着目し、副原料として化工澱粉類、特に湿熱処理澱粉を使用することによって、喫食時の食感や外観が向上させられることを見出した。
Therefore, the present inventors considered that it is necessary to examine not only the heating and kneading conditions but also the entire manufacturing process including the raw materials used and the raw material processing method, and studied from various viewpoints.
A soy flour kneaded material prepared under specific kneading conditions is first prepared, and the main material soy flour kneaded material and other auxiliary materials are kneaded using an extruder and extruded into rice granules. It has been found that artificial rice having an excellent texture and appearance not only immediately after cooking but also at the time of eating can be produced by molding treatment and further drying.
Furthermore, paying attention to the influence of raw materials other than soybeans, it has been found that the texture and appearance at the time of eating can be improved by using modified starches, particularly wet heat-treated starches, as auxiliary raw materials.
即ち、上記の特定の大豆原料を用い、エクストルーダーにて特定の条件にて混練成形し、特定の温度条件で乾燥させることによってはじめて、調理直後だけでなく、喫食時にもすぐれた食感および外観を有する人造米を製造できることを見出し、これらの知見に基づいて本発明を完成するに至った。
本発明は以下の（１）〜（８）に関する。
（１）大豆粉および水をエクストルーダーに投入して混練し、調製された大豆粉混練物を主原料とし、化工澱粉類を副原料として用いて製造された人造米。
（２）前記大豆粉混練物が、大豆粉および水をエクストルーダーに投入して７５〜１５５℃に保持された中間バレル部で混練し調製されたものである、請求項１に記載の人造米。
（３）前記調製された大豆粉混練物を前記エクストルーダーから取り出した後、主原料である該大豆粉混練物および副原料である化工澱粉類をエクストルーダーに投入して混練し、得られた混練物を用いて製造された請求項１又は２に記載の人造米。
（４）前記化工澱粉類が、湿熱処理澱粉である請求項１乃至３のいずれかに記載の人造米。
（５）副原料としてさらにカルシウム塩を用いる、請求項１乃至４のいずれかに記載の人造米。
（６）大豆粉および水をエクストルーダーに投入して、中間バレル部の温度を７５〜１５５℃に保持して混練して主原料である大豆粉混練物を調製し、該大豆粉混練物を該エクストルーダーから取り出した後、主原料である該大豆粉混練物および副原料である化工澱粉類をエクストルーダーに投入して、中間バレル部の温度を０〜９５℃に保持してさらに混練し、得られた混練物を押出し成形して米粒状の形状に成形し、乾燥させることを特徴とする、人造米の製造方法。
（７）前記化工澱粉類が、湿熱処理澱粉である請求項６に記載の人造米の製造方法。
（８）副原料としてさらにカルシウム塩を用いる、請求項６又は７に記載の人造米の製造方法。
That is, using the above-mentioned specific soybean raw material, kneading and molding under specific conditions with an extruder, and drying at specific temperature conditions, not only immediately after cooking, but also excellent texture and appearance at the time of eating It has been found that artificial rice having the above can be produced, and the present invention has been completed based on these findings.
The present invention relates to the following (1) to (8) .
(1) Artificial rice produced by using soybean powder and water as a main raw material, and modified starches as a secondary raw material .
(2) The artificial rice according to claim 1, wherein the soybean powder kneaded product is prepared by adding soybean powder and water to an extruder and kneading and preparing in an intermediate barrel portion maintained at 75 to 155 ° C. .
(3) After the prepared soybean powder kneaded material was taken out from the extruder, the soybean powder kneaded material as a main raw material and the modified starch as an auxiliary material were put into the extruder and kneaded to obtain Artificial rice according to claim 1 or 2, produced using a kneaded product.
(4) The artificial rice according to any one of claims 1 to 3 , wherein the modified starch is wet heat-treated starch.
(5) The artificial rice according to any one of claims 1 to 4, wherein a calcium salt is further used as an auxiliary material.
(6) Soy flour and water are put into an extruder, the temperature of the intermediate barrel part is kept at 75 to 155 ° C. and kneaded to prepare a soy flour kneaded material as a main raw material, After taking out from the extruder, the soybean powder kneaded material as the main raw material and the modified starch as the auxiliary raw material are put into the extruder and further kneaded while maintaining the temperature of the intermediate barrel at 0 to 95 ° C. A method for producing artificial rice, characterized in that the obtained kneaded product is extruded and formed into a rice grain shape and dried.
(7) The method for producing artificial rice according to claim 6, wherein the modified starch is a wet heat-treated starch.
(8) The method for producing artificial rice according to claim 6 or 7, wherein a calcium salt is further used as an auxiliary material.
本発明の人造米は、大豆が主原材料であるので、豊富な植物性蛋白をはじめ、大豆由来の食物繊維、不飽和脂肪酸、カルシウム、大豆イソフラボンなどを摂取することができる。また、本発明の人造米は、調理直後だけでなく、喫食時、さらには調理後に長期放置された場合にも、すぐれた食味や外観を保持しており、米飯と同様に食することができる。
本発明の人造米は、米飯の代替として、或いは精白米に混ぜて炊飯調理しても、抵抗感なく食することができるため、大豆の豊富な栄養素を無理なく継続的に摂取することが期待される。また、喫食状態で長時間放置される業務用米飯や米飯加工食品への利用が可能である。
The artificial rice of the present invention can be ingested with soybean-derived dietary fiber, unsaturated fatty acid, calcium, soybean isoflavone, and the like, since soybean is the main raw material. Further, the artificial rice of the present invention retains excellent taste and appearance not only immediately after cooking but also at the time of eating, and also when left for a long time after cooking, and can be eaten in the same way as cooked rice. .
The artificial rice of the present invention can be eaten without resistance even if it is cooked and cooked as an alternative to cooked rice or mixed with polished rice, so it is expected to continuously take in nutrients rich in soy. Is done. Further, it can be used for commercial rice and processed rice food that are left for a long time in the eating state.
以下、本発明について詳細に説明する。
本発明の人造米は、大豆粉および水をエクストルーダーに投入して混練し、調整された大豆粉混練物を主原料として用いて製造された人造米である。
Hereinafter, the present invention will be described in detail.
The artificial rice of the present invention is an artificial rice produced by using soybean powder and water introduced into an extruder and kneaded, and using the prepared soybean powder kneaded product as a main raw material.
まず、主原料である大豆粉混練物について説明する。
本発明における大豆粉混練物の調製に使用する原材料の大豆粉には、特に限定はないが、低脂大豆粉や脱脂大豆粉よりは、全粒大豆を粉砕して調製した全粒大豆粉、あるいは脱皮大豆粉などの粉砕処理に供する以前に加熱処理や蛋白変性処理が行われていない大豆を用いて製造された大豆粉を使用することが好ましい。
また、原材料の大豆粉の製造方法としては、衝突式の粉砕機などの摩擦熱が生じにくいものを用い、かつ、粉砕処理中の温度を５０℃以下の温度を保持しながら粉砕処理することが好ましい。
First, the soybean powder kneaded material which is the main raw material will be described.
The raw material soybean powder used for the preparation of the soybean powder kneaded product in the present invention is not particularly limited, but rather than the low-fat soybean powder or defatted soybean powder, the whole soybean powder prepared by pulverizing whole soybeans, Or it is preferable to use the soybean powder manufactured using the soybean which has not been heat-processed or protein-denatured before using for grinding | pulverization processes, such as molting soybean powder.
In addition, as a method for producing the raw material soybean powder, a material that does not easily generate frictional heat, such as a collision-type pulverizer, and a pulverization process while maintaining the temperature during the pulverization process at a temperature of 50 ° C. or lower may be used. preferable.
本発明における主原料である大豆粉混練物は、エクストルーダーを用いて調製する。使用するエクストルーダーとしては、加水、混練、加熱、冷却、米粒形状の押出し成形までの各処理をひとつのユニットで瞬時に行なうことができるものが好ましく、１軸、２軸いずれであっても使用することができる。具体的には、例えば２軸エクストルーダー（株式会社スエヒロＥＰＭ：ＥＡ−１００）を使用することができる。 The soybean powder kneaded material, which is the main raw material in the present invention, is prepared using an extruder. The extruder to be used is preferably one that can instantly perform each process from hydration, kneading, heating, cooling, and extrusion molding of a rice grain shape in one unit. can do. Specifically, for example, a biaxial extruder (Suehiro EPM: EA-100) can be used.
当該大豆粉および水を混練処理する操作においては、通常は、まず原材料である大豆粉をエクストルーダーに投入した後、水を加水する。原材料である大豆粉を、エクストルーダーを用いて混練処理する際の加水量は、５〜５０重量％が好ましく、さらには１０〜４０重量％がより好ましい。加水量が５重量％より低いと、水分が少なすぎて大豆蛋白が十分に機能化できず好ましくない。一方、加水量が５０重量％を超えると、調製した大豆粉混練物の表面にべたつきが生じ、その後、副原料と混錬する際の操作性が悪くなり、好ましくない。 In the operation of kneading the soy flour and water, usually, the soy flour as a raw material is first put into an extruder and then water is added. The amount of water added when kneading the soy flour as a raw material using an extruder is preferably 5 to 50% by weight, more preferably 10 to 40% by weight. When the amount of water is lower than 5% by weight, the water content is too small, and soy protein cannot be fully functionalized, which is not preferable. On the other hand, when the amount of water exceeds 50% by weight, the surface of the prepared soy flour kneaded product becomes sticky, and the operability when kneading with the auxiliary raw material is deteriorated.
当該大豆粉および水を混練処理する際のバレル部の温度は、７５℃〜１５５℃に設定し保持することが好ましく、８０〜１４０℃、特に８０℃〜１００℃がより好ましい。バレル部の温度が７５℃より低いと、大豆蛋白のネットワーク化等が不十分であり、人造米とした時の物性が非常に脆く、調理後の食感が好ましくない。また、大豆特有の青臭みを生じる大豆リポキシゲナーゼが十分に失活しないため、香りも好ましくない。一方、バレル部の温度が１５５℃、特に１６０℃より高いと、大豆蛋白の変性度合が大きく、ネットワークが形成できなくなるため、人造米とした時の物性が脆く、食感が好ましくない。 The temperature of the barrel portion when kneading the soybean powder and water is preferably set and maintained at 75 ° C to 155 ° C, more preferably 80 ° C to 140 ° C, and particularly preferably 80 ° C to 100 ° C. When the temperature of the barrel portion is lower than 75 ° C., the soy protein networking is insufficient, the physical properties of the artificial rice are very fragile, and the texture after cooking is not preferable. Moreover, since the soybean lipoxygenase which produces the blue odor peculiar to soybean is not inactivated sufficiently, the aroma is not preferable. On the other hand, when the temperature of the barrel part is higher than 155 ° C., particularly 160 ° C., the degree of denaturation of soy protein is large and a network cannot be formed.
当該大豆粉および水の混練処理におけるスクリュー回転数は、５０〜５００ｒｐｍ、例えば２５０ｒｐｍ程度で運転することが望ましい。 It is desirable to operate at a screw speed of 50 to 500 rpm, for example, about 250 rpm in the soy flour and water kneading process.
本発明において、上記工程で調製された主原料である大豆粉混練物は、次いでその他の原料である副原料と共に、さらには必要に応じて加水して、エクストルーダーを用いて混練、押出し成形し、米粒状の形状に成形される。 In the present invention, the soybean powder kneaded material which is the main raw material prepared in the above step is then mixed with the auxiliary raw material which is the other raw material, and further added as necessary, and then kneaded and extruded using an extruder. , Molded into a rice-granular shape.
この工程において、使用される大豆粉混練物の量は、大豆粉に換算して、主原料および副原料を合わせた全原料に対して、乾燥重量あたり、少なくとも５０重量％以上の割合で使用することが好ましい。
全原料中における大豆粉の含量が、乾燥重量あたり５０重量％を下回ると、米と混合し炊飯して米飯と一緒に摂取する場合には、十分に大豆の栄養素が摂取出来なくなってしまうためである。
In this step, the amount of the soy flour kneaded material used is at a rate of at least 50% by weight or more per dry weight, based on the total weight of the main raw material and auxiliary raw material, in terms of soy flour. It is preferable.
If the content of soy flour in all raw materials is less than 50% by weight per dry weight, it will not be possible to ingest soy nutrients when mixed with rice and cooked with rice. is there.
本発明において副原料として使用できる原料としては、最終的に製造される人造米の食感や外観に悪影響を与えるものでなければ特に限定はない。具体的には例えば、高度分岐環状デキストリン、エーテル架橋澱粉，湿熱処理澱粉，ヒドロキシプロピル澱粉，酢酸澱粉，ヒドロキシアルキル澱粉，リン酸架橋澱粉などの化工澱粉類、もち粉，コーンスターチ，ワキシーコーンスターチ，小麦粉，馬鈴薯澱粉などの粉末穀類、活性小麦グルテンなどの植物性タンパク質、カルボキシメチルセルロース（ＣＭＣ）などの加工多糖類、ラフィノース，スタキオース，トレハロースなどの少糖類、米粉、塩化カルシウム，硫酸カルシウム，乳酸カルシウム、水酸化カルシウム，クエン酸カルシウム，塩化マグネシウムなどのミネラル類、レシチンなどの乳化剤、酢酸，クエン酸，酒石酸，リンゴ酸，コハク酸，リン酸，フェルラ酸などの果実酸、コエンザイムＱ１０，大豆イソフラボン，α‐リポ酸などの健康素材、黒米，発芽玄米，あわ，ひえ，アマランサスなどの雑穀類、胡麻などの野菜、種子など食品の粉末、食塩、調味料、香料などが挙げられる。 The raw material that can be used as an auxiliary raw material in the present invention is not particularly limited as long as it does not adversely affect the texture and appearance of the artificial rice that is finally produced. Specifically, for example, highly branched cyclic dextrin, ether cross-linked starch, wet heat-treated starch, hydroxypropyl starch, acetate starch, hydroxyalkyl starch, modified starch such as phosphate cross-linked starch, glutinous starch, corn starch, waxy corn starch, wheat flour, Powdered cereals such as potato starch, plant proteins such as activated wheat gluten, processed polysaccharides such as carboxymethylcellulose (CMC), oligosaccharides such as raffinose, stachyose, trehalose, rice flour, calcium chloride, calcium sulfate, calcium lactate, hydroxylation Minerals such as calcium, calcium citrate and magnesium chloride, emulsifiers such as lecithin, fruit acids such as acetic acid, citric acid, tartaric acid, malic acid, succinic acid, phosphoric acid and ferulic acid, coenzyme Q10, soy isoflavone, α-lipo Health, such as raw materials, rice, millets of germinated brown rice, millet, barnyard grass, such as amaranth, vegetables, such as sesame, food such as seed powder, salt, seasoning, such as perfumes and the like.
本発明に用いる副原料としては、上記副原料のいずれか１のものを、もしくは１以上の複数のものを用いることができる。 As the auxiliary material used in the present invention, any one of the above auxiliary materials, or one or more of the auxiliary materials can be used.
このうち、エーテル架橋澱粉や湿熱処理澱粉などの化工澱粉類を副原料として用いることが好ましい。
化工澱粉類は、大豆粉や他の原料成分との反応性が強すぎないため、大豆蛋白のネットワーク形成に大きな影響を及ぼさずに、混練工程における原料成分の均一化を高めることができ、かつ、エクストルーダーを用いた混練処理や押出し成形工程においても糊化しにくいために、米粒状に成形された人造米中にそのままの形で残存して、原料成分の均一化等の機能を発揮できる。このため、副原料として使用すると、調理後の食感や外観保持の面で向上することができる。
Of these, modified starches such as ether-crosslinked starch and wet heat-treated starch are preferably used as auxiliary materials.
Because modified starches are not too reactive with soy flour and other raw material components, the homogenization of the raw material components in the kneading process can be increased without significantly affecting the formation of the soy protein network, and In addition, since it is difficult to gelatinize even in a kneading process using an extruder or an extrusion molding process, it remains in the artificial rice molded into a rice grain as it is, and functions such as homogenization of raw material components can be exhibited. For this reason, when it uses as an auxiliary material, it can improve in the surface of the food texture after cooking, or external appearance maintenance.
また、化工澱粉類の中でも、特に、コーンスターチや米澱粉、馬鈴薯澱粉などの澱粉を湿熱処理して調製された湿熱処理澱粉の使用が好ましい。
湿熱処理澱粉は、他の化工澱粉と異なり、澱粉分子が化学的な修飾がされておらず、他の原料成分との反応性が比較的弱いために、均一化能力が高いためと推定されるが、米粒状に成形された人造米とした時の食感や外観が優れているだけでなく、調理後の喫食時における食感や外観が特に優れている。
Further, among the modified starches, it is particularly preferable to use wet heat-treated starch prepared by wet heat-treating starch such as corn starch, rice starch, and potato starch.
Unlike other modified starches, the heat-moisture treated starch is presumed to have high homogenization ability because the starch molecules are not chemically modified and the reactivity with other ingredients is relatively weak. However, not only is the texture and appearance of the artificial rice formed into a rice granule excellent, but the texture and appearance of the rice after cooking are particularly excellent.
副原料として使用する化工澱粉類の量は、主原料および副原料を合わせた全原料あたり５〜４５重量％（乾燥重量あたり）が好ましく、特に１０〜４０重量％が好ましい。５重量％より少ないと、化工澱粉の使用による水分保持効果が十分に発揮されず、食感が米飯としては違和感のあるものとなる。また、４５重量％を越えると、大豆粉の栄養素の摂取量が少なくなる。 The amount of the modified starch used as an auxiliary material is preferably 5 to 45% by weight (per dry weight), particularly preferably 10 to 40% by weight, based on the total raw materials including the main and auxiliary materials. If it is less than 5% by weight, the water retention effect due to the use of the modified starch is not sufficiently exhibited, and the texture becomes uncomfortable as cooked rice. On the other hand, if it exceeds 45% by weight, the intake of soy flour nutrients decreases.
また、さらに、副原料として塩化カルシウム、硫酸カルシウム、乳酸カルシウム、クエン酸カルシウムなどのカルシウム塩を使用すると、大豆蛋白分子を架橋してネットワークの形成を促進するためと推定されるが、喫食時の食感や外観が向上する。
カルシウム塩の主原料および副原料を合わせた全原料に対する使用割合は、０．２〜７重量％（乾燥重量あたり）、好ましくは０．５〜５重量％（乾燥重量あたり）である。０．２重量％を下回ると食感や外観向上の効果が見られず、７重量％を越えるとカルシウム由来の雑味が感じられるようになる。
Furthermore, when calcium salts such as calcium chloride, calcium sulfate, calcium lactate, and calcium citrate are used as an auxiliary material, it is estimated that the soybean protein molecules are cross-linked to promote network formation. The texture and appearance are improved.
The use ratio of the calcium salt with respect to the total raw material including the main raw material and the auxiliary raw material is 0.2 to 7% by weight (per dry weight), preferably 0.5 to 5% by weight (per dry weight). When the amount is less than 0.2% by weight, the texture and appearance are not improved, and when the amount exceeds 7% by weight, a miscellaneous taste derived from calcium comes to be felt.
本発明では、上記工程においてエクストルーダーで大豆粉混練物を調製した後、当該エクストルーダーに副原料を直接投入して、主原料である大豆粉混練物と副原料を混練することもできるが、大豆粉混練物と副原料が十分に混練できない場合がある。
そこで、上記工程において調製された主原料である大豆粉混練物は、当該調製に使用したエクストルーダーからいったん取り出し、副原料と共に、当該または別のエクストルーダーに投入して混練することが好ましい。
なお、当該主原料および副原料の混練処理において、混練時の水分含量は、３０〜６０重量％が好ましく、さらに好ましくは３５〜５５重量％で、この範囲になるようにバレル部に水を供給する。
In the present invention, after preparing the soybean powder kneaded product with an extruder in the above step, it is possible to directly add the auxiliary material to the extruder and knead the soybean powder kneaded material and the auxiliary material as the main material, The soybean powder kneaded product and the auxiliary material may not be sufficiently kneaded.
Therefore, it is preferable that the soybean powder kneaded material, which is the main raw material prepared in the above step, is once taken out from the extruder used for the preparation, and added to the or another extruder together with the auxiliary raw material for kneading.
In the kneading treatment of the main raw material and the auxiliary raw material, the water content at the time of kneading is preferably 30 to 60% by weight, more preferably 35 to 55% by weight, and water is supplied to the barrel part so as to be within this range. To do.
また、当該混練処理での中間バレル部の温度は、通常は０〜９５℃、特に１０〜８０℃に設定し保持することが好ましい。
なお、副原料として、化工澱粉を用いる場合にも、エクストルーダーの中間バレル部の温度は、０℃〜９５℃に設定すればよいが、特に１０℃〜８０℃に設定し保持することが好ましい。当該混練処理での中間バレル部の温度が９５℃を超えると、炊飯調理直後では食感や外観は良好なものの、喫食までの間に急激に食感や外観が低下してしまう。これは、混練工程中に化工澱粉の糊化が起こり、いったん糊化してしまうと、炊飯調理時の加水加熱によって澱粉粒子が崩壊してしまい、その機能が失われてしまうために、調理後、急速に食感や外観の劣化が起こるためと推定される。また、０℃では原料由来の塩等により凍結は起こらないが、０℃より低く設定すると、局所的な凍結が起こり、米粒形状に成形することが困難となる。
Moreover, it is preferable to set and hold | maintain the temperature of the intermediate | middle barrel part in the said kneading process normally at 0-95 degreeC, especially 10-80 degreeC.
In addition, also when using a modified starch as an auxiliary | assistant raw material, the temperature of the intermediate barrel part of an extruder should just be set to 0 to 95 degreeC, However, It is preferable to set and hold | maintain at 10 to 80 degreeC especially. . When the temperature of the intermediate barrel portion in the kneading process exceeds 95 ° C., the texture and appearance are good immediately after cooking rice, but the texture and appearance are suddenly lowered before eating. This is because gelatinization of the modified starch occurs during the kneading process, and once gelatinized, the starch particles collapse due to water heating during cooking rice, and its function is lost. It is presumed that the texture and appearance deteriorate rapidly. Further, freezing does not occur at 0 ° C. due to the salt derived from the raw material, but if it is set lower than 0 ° C., local freezing occurs and it becomes difficult to form into a rice grain shape.
また、当該大豆粉および水の混練処理におけるスクリュー回転数は、５０〜５００ｒｐｍ、例えば１００ｒｐｍ程度で運転することが望ましい。 Moreover, it is desirable to operate at a screw speed of 50 to 500 rpm, for example, about 100 rpm, in the soy flour and water kneading process.
混練後、ダイ部に移動する直前の圧力は１〜１０ｋｇ／ｃｍ２となるように調整して、ダイ部で押出しカッティング成形をする。形状は、乾燥後、米粒と認識される形状になるサイズであればよい。
上記方法により得られる米粒状成形物（人造米）は、通常、２５〜５５重量％程度の水分を含有する含水形態のものとなり、更にこれを乾燥することによって、乾燥形態（低含水物）にする。
After kneading, the pressure immediately before moving to the die part is adjusted to 1 to 10 kg / cm 2 and extrusion cutting is performed at the die part. The shape may be any size that can be recognized as rice grains after drying.
The rice granular molded product (artificial rice) obtained by the above method usually has a water-containing form containing about 25 to 55% by weight of water, and is further dried to obtain a dry form (low water-containing product). To do.
乾燥は、９０℃以下で行うことが必要であり、通常、５〜９０℃の範囲で行なう。９０℃を超える温度で乾燥した場合には、糖とアミノ酸のメイラード反応が生じやすくなり、さらには大豆に含まれる油脂分の分解が始まり、褐変反応を促進させるため好ましくない。一方、５℃より低い温度で乾燥した場合には、乾燥効率が悪く、乾燥に時間がかかることや、部分的に水分の凍結がおこりやすく、蛋白変性が起こって物性が劣化してしまうので好ましくない。
使用する乾燥機は特に限定されるものではなく、例えば熱風バンド乾燥、熱風流動乾燥、真空乾燥などにより行なうことができる。
Drying needs to be performed at 90 ° C. or lower, and is usually performed in a range of 5 to 90 ° C. When it is dried at a temperature exceeding 90 ° C., a Maillard reaction between sugar and amino acid is likely to occur, and further, decomposition of fats and oils contained in soybean starts and promotes the browning reaction. On the other hand, when drying at a temperature lower than 5 ° C., the drying efficiency is poor, and it takes time to dry, partly freezing of water easily occurs, protein denaturation occurs and physical properties deteriorate, which is preferable. Absent.
The dryer to be used is not particularly limited, and for example, it can be performed by hot air band drying, hot air fluidized drying, vacuum drying, or the like.
乾燥は、通常、水分含量が１０重量％以下、好ましくは７重量％以下であり、より好ましくは７重量％以下であり、かつ、２重量％以上となる程度まで行う。
乾燥後の水分が１０重量％を超えると、自由水が少なからず残存し、微生物汚染の危険性や保存中に徐々に褐変反応が進行して、長期間保存すると色が赤みを増してしまうため、好ましくない。
The drying is usually performed to such an extent that the water content is 10% by weight or less, preferably 7% by weight or less, more preferably 7% by weight or less, and 2% by weight or more.
If the water content after drying exceeds 10% by weight, not a few free waters remain, the risk of microbial contamination and the browning reaction will gradually progress during storage, and the color will become reddish if stored for a long time. It is not preferable.
このようにして、目的とする人造米を製造することができる。
得られた人造米は、保存中の酸化による変化を抑えるために、窒素充填或いは脱酸素剤などにより脱酸素化した状態で保管することが好ましい。
上記で製造した米粒の大きさは任意に調整することができるが、通常は６ｍｍ×１ｍｍ程度である。
Thus, the target artificial rice can be manufactured.
The obtained artificial rice is preferably stored in a state of being deoxygenated with nitrogen filling or a deoxidizing agent in order to suppress changes due to oxidation during storage.
The size of the rice grains produced above can be arbitrarily adjusted, but is usually about 6 mm × 1 mm.
本発明の人造米は、単体で、或いは精白米や玄米、胚芽米などに混ぜて適当な量の水を加えた後、たとえば、炊飯などの加圧加熱調理を行なって米飯と同様に食することができる。なお、精白米や玄米、胚芽米などに混ぜて炊飯などの加圧加熱調理を行なう場合の人造米の配合割合としては、５〜５０重量％（乾燥重量あたり）、好ましくは１０〜４０重量％（乾燥重量あたり）とするのが望ましい。 The artificial rice of the present invention is eaten in the same manner as cooked rice, for example, by adding a suitable amount of water alone or mixed with polished rice, brown rice, germ rice, etc. be able to. In addition, as a mixture ratio of artificial rice in the case of performing pressure heating cooking such as cooking rice mixed with polished rice, brown rice, germ rice, etc., 5 to 50% by weight (per dry weight), preferably 10 to 40% by weight (Per dry weight) is desirable.
加圧加熱調理時における、本発明の人造米に対する加水量は、該人造米の含水量に応じて適宜決定すればよいが、通常は、本発明の人造米の乾燥重量に対して、１〜１０倍重量程度の水量を加えるのが適当である。加圧加熱調理は、例えば通常使用される炊飯器を用いて米と同様に行なうことができる。 The amount of water added to the artificial rice of the present invention during pressure cooked cooking may be appropriately determined according to the water content of the artificial rice, but is usually 1 to the dry weight of the artificial rice of the present invention. It is appropriate to add about 10 times the weight of water. Pressurized cooking can be performed in the same manner as rice using, for example, a commonly used rice cooker.
本発明の人造米を調理した後の形状は、米飯と同様なものであり、外観上、異物として認識されることがなく、また、食味も米飯と同様であり、違和感なく、食することができる。即ち、米飯と同様の食味や外観を有しており、米飯の代替として或いは精白米に混ぜても抵抗感なく食することができる。 The shape after cooking the artificial rice of the present invention is the same as that of cooked rice, it is not recognized as a foreign substance in appearance, and the taste is the same as that of cooked rice. it can. That is, it has the same taste and appearance as cooked rice, and can be eaten without feeling a resistance even if it is mixed with polished rice as an alternative to cooked rice.
上記した如く、本発明の人造米は、原材料の大豆粉および水をエクストルーダーに投入して上記所定の条件にて混練し、調製された大豆粉混練物を主原料として使用することを特徴とする。
大豆粉をエクストルーダーにより加水し混練処理することにより、大豆中の蛋白質ネットワークが適度に形成され、保水力や、その後の工程における他の原料成分との反応性が向上する。そのため、大豆粉混練物を主原料として使用した大豆米は、米と同様な調理条件で調理することができ、調理直後だけでなく、喫食時においても米飯と同様な食感や外観を実現できる。
As described above, the artificial rice of the present invention is characterized in that raw material soybean powder and water are put into an extruder and kneaded under the above-mentioned predetermined conditions, and the prepared soybean powder kneaded product is used as a main raw material. To do.
By adding and kneading the soybean powder with an extruder, a protein network in soybean is appropriately formed, and water retention and reactivity with other raw material components in the subsequent steps are improved. Therefore, soybean rice using soybean powder kneaded material as the main ingredient can be cooked under the same cooking conditions as rice, and can realize the texture and appearance similar to cooked rice not only immediately after cooking but also at the time of eating .
以下、実施例を挙げて本発明を詳しく説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to these.
実施例１及び比較例１，２
実施例１として、以下のようにして人造米を製造した。
乾燥した大豆（品種スズユタカ）を衝突式の脱皮機にて脱皮処理後、４０℃に維持しながら衝突式の粉砕機にて粉砕した大豆粉を製造した。
上記で製造した大豆粉を２軸エクストルーダー（株式会社スエヒロＥＰＭ：ＥＡ−１００）に投入し、上記大豆粉７５に対して２５の割合（重量比）で水を加え、中間バレル部の温度を８０℃に設定して加熱保持し、スクリュー回転数は２５０ｒｐｍで混練して、調製した混練物を該２軸エクストルーダーから一旦取り出し、主原料である大豆粉混練物を得た。
次に、上記２軸エクストルーダー内へ、上記で調製した主原料である大豆粉混練物７０重量部（このうち乾燥重量部は大豆粉換算で５２．５重量部（全原料の乾燥重量あたり６３．６４重量％））、および、該大豆粉混練物に対して、副原料であるコーンスターチ湿熱処理澱粉（三和澱粉工業株式会社：デリカスター）２７重量部（全原料の乾燥重量あたり３２．７３重量％）、副原料である塩化カルシウム（株式会社富田製薬株式会社：塩化カルシウム）３重量部（全原料の乾燥重量あたり３．６４重量％）を投入した。上記全原料の乾燥重量６５に対して３５の割合（重量比）で水を加え、中間バレル部の温度を７０℃に設定して加熱保持し、スクリュー回転数は１００ｒｐｍで混練した。
そして、得られた混練物を先端バレル及びダイ部で冷却しながら６ｍｍ×１ｍｍの長方形の穴から押出し、カッティング成形を行なった。得られた押出物を棚式乾燥機にて８０℃で１２０分間乾燥し、人造米を得た。
Example 1 and Comparative Examples 1 and 2
As Example 1, artificial rice was produced as follows.
The dried soybean (variety Suzuyutaka) was peeled with a collision-type molting machine, and then the soybean powder was pulverized with a collision-type crusher while maintaining the temperature at 40 ° C.
The soybean powder produced above is put into a biaxial extruder (Suehiro EPM: EA-100), water is added at a ratio (weight ratio) of 25 to the soybean powder 75, and the temperature of the intermediate barrel portion is adjusted. The mixture was heated and held at 80 ° C., kneaded at a screw speed of 250 rpm, and the prepared kneaded material was once taken out from the biaxial extruder to obtain a soybean powder kneaded material as a main raw material.
Next, into the biaxial extruder, 70 parts by weight of the soy flour kneaded material as the main raw material prepared above (of which the dry weight part is 52.5 parts by weight in terms of soybean flour (63 per dry weight of all raw materials) .64 wt%)), and 27 parts by weight (32.73 per dry weight of all raw materials) of corn starch wet heat-treated starch (Sanwa Starch Co., Ltd .: Delica Star), which is an auxiliary material, with respect to the soybean powder kneaded product % By weight) and 3 parts by weight of calcium chloride (Tonda Pharmaceutical Co., Ltd .: calcium chloride) as an auxiliary material (3.64% by weight per dry weight of all raw materials) were added. Water was added at a ratio (weight ratio) of 35 to the dry weight 65 of all the raw materials, the temperature of the intermediate barrel part was set to 70 ° C. and heated and held, and the screw speed was kneaded at 100 rpm.
The obtained kneaded product was extruded from a 6 mm × 1 mm rectangular hole while being cooled by a tip barrel and a die part, and was subjected to cutting molding. The obtained extrudate was dried at 80 ° C. for 120 minutes with a shelf dryer to obtain artificial rice.
一方、比較例１として、全原料を一時に投入して混練した混練物を用いて人造米を製造した。
まず、実施例１と同様にして調製した大豆粉７０重量部（全原料の乾燥重量あたり７０重量％）を２軸エクストルーダー（株式会社スエヒロＥＰＭ：ＥＡ−１００）に投入し、さらに、コーンスターチ湿熱処理澱粉（三和澱粉工業株式会社：デリカスター）２７重量（全原料の乾燥重量あたり２７重量％）、及び塩化カルシウム粉末（冨田製薬株式会社：塩化カルシウム）３重量部（全原料の乾燥重量あたり３重量％）を投入した。
上記全原料の乾燥重量６５に対して３５の割合（重量比）で水を加え、中間バレル部の温度を７０℃に設定して加熱保持し、スクリュー回転数は１００ｒｐｍで混練した。
そして、得られた混練物を先端バレル部及びダイ部で冷却しながら６ｍｍ×１ｍｍの長方形の穴から押出し、カッティング成形を行なった。得られた押出物を棚式乾燥機にて８０℃で１２０分間乾燥し、人造米を得た。
On the other hand, as Comparative Example 1, artificial rice was produced using a kneaded product in which all raw materials were added at a time and kneaded.
First, 70 parts by weight of soybean powder prepared in the same manner as in Example 1 (70% by weight per dry weight of all raw materials) was put into a biaxial extruder (Suehiro EPM: EA-100), and further corn starch wet Heat-treated starch (Sanwa Starch Co., Ltd .: Delica Star) 27 weight (27% by weight per dry weight of all raw materials) and calcium chloride powder (Iwata Pharmaceutical Co., Ltd .: calcium chloride) 3 parts by weight (per dry weight of all raw materials) 3% by weight).
Water was added at a ratio (weight ratio) of 35 to the dry weight 65 of all the raw materials, the temperature of the intermediate barrel part was set to 70 ° C. and heated and held, and the screw speed was kneaded at 100 rpm.
The obtained kneaded product was extruded from a 6 mm × 1 mm rectangular hole while being cooled by the tip barrel portion and the die portion, and was subjected to cutting molding. The obtained extrudate was dried at 80 ° C. for 120 minutes with a shelf dryer to obtain artificial rice.
また、比較例２として、大豆粉および化工澱粉類を投入して混練した混練物を調製し、その後さらにカルシウム塩を投入して混練した混練物を用いて人造米を製造した。
まず、実施例１と同様にして製造した大豆粉７０重量部（全原料の乾燥重量あたり７０重量％）、コーンスターチ湿熱処理澱粉（三和澱粉工業株式会社：デリカスター）２７重量部（全原料の乾燥重量あたり２７重量％）、上記全原料７５に対して２５の割合（重量比）で水を加え、２軸エクストルーダー（株式会社スエヒロＥＰＭ：ＥＡ−１００）に投入し、中間バレル部の温度を８０℃に設定して加熱保持し、スクリュー回転数は１００ｒｐｍで混練して、大豆粉と澱粉からなる混練物を得た。
次に、この混練物に塩化カルシウム粉末（株式会社富田製薬株式会社：塩化カルシウム）３重量部（全原料の乾燥重量あたり３重量％）を投入し、中間バレル部の温度を７０℃に設定して加熱保持し、スクリュー回転数は２５０ｒｐｍで混練した。
そして、ここで得られた混練物を先端バレル部及びダイ部で冷却しながら６ｍｍ×１ｍｍの長方形の穴から押出し、カッティング成形を行なった。得られた押出物を棚式乾燥機にて８０℃で１２０分間乾燥し、人造米を得た。
Further, as Comparative Example 2, a kneaded material was prepared by adding soybean powder and modified starch and kneaded, and then artificial rice was produced using the kneaded material further charged with calcium salt.
First, 70 parts by weight of soybean powder produced in the same manner as in Example 1 (70% by weight per dry weight of all raw materials), 27 parts by weight of corn starch wet heat-treated starch (Sanwa Starch Co., Ltd .: Delica Star) Water was added at a ratio of 25% by weight to the total raw material 75 (weight ratio), added to a biaxial extruder (Suehiro EPM: EA-100), and the temperature of the intermediate barrel part Was set to 80 ° C. and heated and held, and the screw speed was kneaded at 100 rpm to obtain a kneaded product composed of soybean flour and starch.
Next, 3 parts by weight of calcium chloride powder (Tonda Pharmaceutical Co., Ltd .: calcium chloride) (3% by weight per dry weight of all raw materials) is added to this kneaded product, and the temperature of the intermediate barrel part is set to 70 ° C. The mixture was heated and held and kneaded at a screw speed of 250 rpm.
Then, the kneaded product obtained here was extruded from a 6 mm × 1 mm rectangular hole while being cooled by the tip barrel part and the die part, and was subjected to cutting molding. The obtained extrudate was dried at 80 ° C. for 120 minutes with a shelf dryer to obtain artificial rice.
人造米の官能評価は、以下に記載する方法で精白米と混合して炊飯調理し、得られた炊飯調理物について行った。
炊飯調理方法は、人造米２４ｇを精白米１５０ｇと混合し（人造米の配合率１３．７９重量％）、水を３１５ｇ添加してジャー炊飯器（ＳＲ−ＡＦ１０Ｖ−Ｎ型、松下電器社製）にて常法通りに炊飯を行ない、しゃもじで、十分にかき混ぜた後、約５分間ジャー炊飯器内で蒸らした。
炊飯調理直後の官能評価として、５分間蒸らした後に食器に移し、直ちに、食感と外観の官能評価を行った。また、喫食時の官能評価として、食器に移してから、室温（２０℃）で１５分間放置した後に、食感と外観の官能評価を行った。
官能評価は、精白米と人造米が混ざった状態の炊飯物について行い、食感は、食した時に、人造米に対して食感の違和感を感じるかどうかについて、外観は、見た時に人造米を異物として感じるかどうか（異物感）について評価した。
評価は、訓練された官能検査員２０名で行い、◎（人造米に対して食感の違和感がない、または、人造米に対して外観の異物感がない）、○（人造米に対して食感の違和感をあまり感じない、または、人造米に対して外観の異物感をあまり感じない）、△（人造米に対して少し食感の違和感を感じる、または、人造米に対して少し外観の異物感を感じる）、×（人造米に対して食感の違和感を強く感じる、または、人造米に対して外観の異物感を強く感じる）の４段階で評価した。
官能評価結果を表１に示した。
Sensory evaluation of the artificial rice was performed on the cooked rice product obtained by mixing with polished rice and cooking rice by the method described below.
Cooked rice is prepared by mixing 24g of artificial rice with 150g of polished rice (13.79% by weight of artificial rice), adding 315g of water and adding a jar rice cooker (SR-AF10V-N, manufactured by Matsushita Electric) The rice was cooked in the usual way, and after thoroughly stirring with rice paddles, it was steamed in a jar rice cooker for about 5 minutes.
As sensory evaluation immediately after cooking rice, it was steamed for 5 minutes, then transferred to tableware, and immediately subjected to sensory evaluation of texture and appearance. Moreover, after moving to tableware as sensory evaluation at the time of eating, after leaving to stand for 15 minutes at room temperature (20 degreeC), sensory evaluation of food texture and an external appearance was performed.
Sensory evaluation is performed on cooked rice that is a mixture of polished rice and artificial rice, and the texture is whether or not the artificial rice feels uncomfortable when eaten. It was evaluated whether or not it was felt as a foreign object (foreign object feeling).
The evaluation was conducted by 20 trained sensory inspectors. ◎ (There is no sense of incongruity in texture with artificial rice, or there is no foreign body appearance with artificial rice), ○ (for artificial rice Does not feel a sense of incongruity in the texture, or feels a little foreign in the appearance of the artificial rice), △ (feels a little uncomfortable in the texture of the artificial rice, or looks a little in the appearance of the artificial rice The evaluation was made on a four-point scale, i.e., a feeling of discomfort in the texture strongly against artificial rice, or a strong impression of foreign appearance on artificial rice.
The sensory evaluation results are shown in Table 1.
表１に示す如く、比較例１のように大豆粉を含む全原料を一時にエクストルーダーに投入して混練、成形する製造方法では炊飯調理直後の時点で既に官能的に低い評価だったが、実施例１のように、大豆粉を混練して主原料である大豆粉混練物を調製し、これと他の副原料とを混合して混練、成形した場合には、炊飯調理直後の官能評価は非常に良好であり、しかも、喫食時の官能評価も炊飯調理直後と同等であった。
比較例２に示す如く、大豆混練物を調製するにあたり、大豆粉以外の原料を加えて混練物を調製し、得られた混練物に残りの副原料を添加して、混練・成形して人造米を調製した場合にも、炊飯調理直後の時点で既に官能的に低い評価であった。また、大豆粉混練物を調製する場合には、大豆粉のみを使用する必要があった。
As shown in Table 1, all the raw materials containing soybean flour as in Comparative Example 1 were put into an extruder at a time and kneaded, and the manufacturing method was already sensually low evaluation immediately after cooking rice cooking, As in Example 1, when soybean powder is kneaded to prepare a soybean powder kneaded material as the main ingredient, and this and other auxiliary ingredients are mixed and kneaded and molded, sensory evaluation immediately after cooking rice cooking Was very good, and the sensory evaluation at the time of eating was equivalent to that immediately after cooking the rice.
As shown in Comparative Example 2, when preparing a soybean kneaded product, ingredients other than soybean flour were added to prepare a kneaded product, and the remaining auxiliary materials were added to the obtained kneaded product, followed by kneading and molding. Even when the rice was prepared, the evaluation was already sensually low at the time immediately after cooking the rice. Moreover, when preparing a soybean powder kneaded material, it was necessary to use only soybean powder.
実施例２〜４及び比較例３，４
実施例２として、以下のようにして人造米を製造した。
乾燥した大豆（品種スズユタカ）を衝突式の脱皮機にて脱皮処理後、４０℃に維持しながら衝突式の粉砕機にて粉砕して大豆粉を製造した。
上記で製造した大豆粉を２軸エクストルーダー（株式会社スエヒロＥＰＭ：ＥＡ−１００）に投入し、上記大豆粉７５に対して２５の割合（重量比）で水を加え、中間バレル部の温度を８０℃に設定して加熱保持し、スクリュー回転数は２５０ｒｐｍで混練して、調製した混練物を該２軸エクストルーダーから取り出し、主原料である大豆粉混練物を得た。
次に、上記２軸エクストルーダー内へ、上記で調製した主原料である大豆粉混練物７０重量部（このうち乾燥重量部は大豆粉換算で５２．５重量部（全原料の乾燥重量あたり６３．６４重量％））、および、該大豆粉混練物に対して、副原料であるコーンスターチ湿熱処理澱粉（三和澱粉工業株式会社：デリカスター）２７重量部（全原料の乾燥重量あたり３２．７３重量％）、塩化カルシウム粉末（株式会社富田製薬株式会社：塩化カルシウム）３重量部（全原料の乾燥重量あたり３．６４重量％）を投入した。上記全原料の乾燥重量６５に対して３５の割合（重量比）で水を加え、中間バレル部の温度を７０℃に設定して加熱保持し、スクリュー回転数は１００ｒｐｍで混練し、得られた混練物を先端バレル及びダイ部で冷却しながら６ｍｍ×１ｍｍの長方形の穴から押出し、カッティング成形を行なった。得られた押出物を棚式乾燥機にて８０℃で１２０分間乾燥し、人造米を得た。
Examples 2 to 4 and Comparative Examples 3 and 4
As Example 2, artificial rice was produced as follows.
The dried soybean (variety Suzuyutaka) was dehulled with a collision-type molting machine, and then pulverized with a collision-type crusher while maintaining the temperature at 40 ° C. to produce soybean powder.
The soybean powder produced above is put into a biaxial extruder (Suehiro EPM: EA-100), water is added at a ratio (weight ratio) of 25 to the soybean powder 75, and the temperature of the intermediate barrel portion is adjusted. The mixture was heated and held at 80 ° C., kneaded at a screw speed of 250 rpm, and the prepared kneaded material was taken out from the biaxial extruder to obtain a soybean powder kneaded material as a main raw material.
Next, into the biaxial extruder, 70 parts by weight of the soy flour kneaded material as the main raw material prepared above (of which the dry weight part is 52.5 parts by weight in terms of soybean flour (63 per dry weight of all raw materials) .64 wt%)), and 27 parts by weight (32.73 per dry weight of all raw materials) of corn starch wet heat-treated starch (Sanwa Starch Co., Ltd .: Delica Star), which is an auxiliary material, with respect to the soybean powder kneaded product % By weight) and 3 parts by weight of calcium chloride powder (Tonda Pharmaceutical Co., Ltd .: calcium chloride) (3.64% by weight per dry weight of all raw materials) were added. Water was added at a ratio (weight ratio) of 35 to the dry weight 65 of all the raw materials, the temperature of the intermediate barrel part was set to 70 ° C. and heated and held, and the screw rotation speed was kneaded at 100 rpm. The kneaded product was extruded from a 6 mm × 1 mm rectangular hole while being cooled by a tip barrel and a die part, and cut molding was performed. The obtained extrudate was dried at 80 ° C. for 120 minutes with a shelf dryer to obtain artificial rice.
次に、実施例３として、大豆粉混練物を調製する時のエクストルーダーの中間バレル部の加熱保持温度を８０℃から１００℃に変更した以外は、実施例２と同様にして人造米を製造した。 Next, as Example 3, artificial rice is produced in the same manner as in Example 2 except that the heating and holding temperature of the intermediate barrel part of the extruder when preparing the soybean powder kneaded material is changed from 80 ° C. to 100 ° C. did.
また、実施例４として、大豆粉混練物を調製する時のエクストルーダーの中間バレル部の加熱保持温度を８０℃から１４０℃に変更した以外は、実施例２と同様にして人造米を製造した。 Further, as Example 4, artificial rice was produced in the same manner as in Example 2, except that the heating and holding temperature of the intermediate barrel portion of the extruder when preparing the soybean powder kneaded material was changed from 80 ° C to 140 ° C. .
一方、比較例３として、大豆粉混練物を調製する時のエクストルーダーの中間バレル部の加熱保持温度を８０℃から７０℃に変更した以外は、実施例２と同様にして人造米を製造した。 On the other hand, as Comparative Example 3, artificial rice was produced in the same manner as in Example 2, except that the heating and holding temperature of the intermediate barrel portion of the extruder when preparing the soybean powder kneaded material was changed from 80 ° C to 70 ° C. .
また、比較例４として、大豆粉混練物を調製する時のエクストルーダーの中間バレル部の加熱保持温度を８０℃から１６０℃に変更した以外は、実施例２と同様にして人造米を製造した。 Further, as Comparative Example 4, artificial rice was produced in the same manner as in Example 2 except that the heating and holding temperature of the intermediate barrel portion of the extruder when preparing the soybean powder kneaded material was changed from 80 ° C to 160 ° C. .
このようにして得られた各人造米の官能評価を実施例１と同様にして行った。
各人造米の製造条件、及び官能評価結果を表２に示した。
The sensory evaluation of each artificial rice thus obtained was carried out in the same manner as in Example 1.
Table 2 shows the production conditions of each artificial rice and the sensory evaluation results.
表２に示す如く、大豆粉混練物調製時の中間バレル部の温度は、８０℃から１４０℃の範囲では、炊飯調理直後だけでなく、喫食時においても、良好な食感や外観を示していた。
これに対して、大豆粉混練物調製時の中間バレル部の温度が７０℃であると、外観は、炊飯直後は良好であったが、喫食時には低下し、食感は炊飯調理直後から強い違和感が感じられた。また、大豆粉混練物調製時の中間バレル部の温度が１６０℃であると、炊飯調理直後から、食感、外観とも低い評価であったが、喫食時にはさらに低下し、食するに適さないものとなった。
これらのことから、喫食時の中間バレル部の温度を、７５〜１５５℃の範囲の温度、特に８０〜１４０℃の範囲の温度に設定することが必要であることが分かった。
As shown in Table 2, the temperature of the intermediate barrel part at the time of preparing the soybean powder kneaded material shows a good texture and appearance not only immediately after cooking rice but also at the time of eating in the range of 80 ° C to 140 ° C. It was.
On the other hand, when the temperature of the intermediate barrel part at the time of preparing the soybean powder kneaded product is 70 ° C., the appearance was good immediately after cooking rice, but the appearance decreased when eating, and the texture was strongly uncomfortable immediately after cooking rice cooking. Was felt. In addition, when the temperature of the intermediate barrel part at the time of preparing the soybean powder kneaded product was 160 ° C., the texture and appearance were evaluated low immediately after cooking the rice, but it was further lowered during eating and was not suitable for eating. It became.
From these things, it turned out that it is necessary to set the temperature of the intermediate barrel part at the time of eating to the temperature of the range of 75-155 degreeC, especially the temperature of the range of 80-140 degreeC.
実施例５〜７及び比較例５
実施例５として、以下のようにして人造米を製造した。
乾燥した大豆（品種スズユタカ）を衝突式の脱皮機にて脱皮処理後、４０℃に維持しながら衝突式の粉砕機にて粉砕した大豆粉を製造した。
上記で製造した大豆粉を２軸エクストルーダー（株式会社スエヒロＥＰＭ：ＥＡ−１００）に投入し、上記大豆粉７５に対して２５の割合（重量比）で水を加え、中間バレル部の温度を１００℃に設定して加熱保持し、スクリュー回転数は２５０ｒｐｍで混練して、調製した混練物を該２軸エクストルーダーから取り出し、主原料である大豆粉混練物を得た。
次に、上記２軸エクストルーダー内へ、上記で調製した主原料である大豆粉混練物７０重量部（このうち乾燥重量部は大豆粉換算で５２．５重量部（全原料の乾燥重量あたり６３．６４重量％））、および、該大豆粉混練物に対して、コーンスターチ湿熱処理澱粉（三和澱粉工業株式会社：デリカスター）２７重量部（全原料の乾燥重量あたり３２．７３重量％）、塩化カルシウム粉末（株式会社富田製薬株式会社：塩化カルシウム）３重量部（全原料の乾燥重量あたり３．６４重量％）を投入し、上記全原料の乾燥重量６５に対して３５の割合（重量比）で水を加え、中間バレル部の温度を７０℃に設定して加熱保持し、スクリュー回転数は１００ｒｐｍで混練し、得られた混練物を先端バレル及びダイ部で冷却しながら６ｍｍ×１ｍｍの長方形の穴から押出し、カッティング成形を行なった。得られた押出物を棚式乾燥機にて８０℃で１２０分間乾燥し、人造米を得た。
Examples 5 to 7 and Comparative Example 5
As Example 5, artificial rice was produced as follows.
The dried soybean (variety Suzuyutaka) was peeled with a collision-type molting machine, and then the soybean powder was pulverized with a collision-type crusher while maintaining the temperature at 40 ° C.
The soybean powder produced above is put into a biaxial extruder (Suehiro EPM: EA-100), water is added at a ratio (weight ratio) of 25 to the soybean powder 75, and the temperature of the intermediate barrel portion is adjusted. The mixture was heated to 100 ° C. and heated and kneaded at a screw rotation speed of 250 rpm, and the prepared kneaded product was taken out of the biaxial extruder to obtain a soybean powder kneaded material as a main raw material.
Next, into the biaxial extruder, 70 parts by weight of the soy flour kneaded material as the main raw material prepared above (of which the dry weight part is 52.5 parts by weight in terms of soybean flour (63 per dry weight of all raw materials) , 64 wt%)), and 27 parts by weight of corn starch wet heat-treated starch (Sanwa Starch Co., Ltd .: Delica Star) (32.73% by weight per dry weight of all raw materials), Calcium chloride powder (Tonda Pharmaceutical Co., Ltd .: calcium chloride) 3 parts by weight (3.64% by weight per dry weight of all raw materials) is charged, and the ratio of 35 to the dry weight 65 of the above all raw materials (weight ratio) ), Water was added and the temperature of the intermediate barrel was set to 70 ° C. and heated and held, the screw rotation speed was kneaded at 100 rpm, and the resulting kneaded product was cooled to 6 mm × 1 mm while cooling at the tip barrel and die part. It was carried extrusion, cutting molding from a square hole in the. The obtained extrudate was dried at 80 ° C. for 120 minutes with a shelf dryer to obtain artificial rice.
次に、実施例６として、主原料である大豆粉混練物および副原料であるコーンスターチ湿熱処理澱粉と塩化カルシウムを混練する時のエクストルーダーの中間バレル部の加熱保持温度を７０℃から０℃に変更した以外は、実施例５と同様にして人造米を製造した。 Next, as Example 6, the heating and holding temperature of the intermediate barrel portion of the extruder when kneading the soy flour kneaded material as the main ingredient and the corn starch wet heat-treated starch as the auxiliary ingredient and calcium chloride from 70 ° C. to 0 ° C. Man-made rice was produced in the same manner as in Example 5 except for the change.
また、実施例７として、主原料である大豆粉混練物および副原料であるコーンスターチ湿熱処理澱粉と塩化カルシウムを混練する時のエクストルーダーの中間バレル部の加熱保持温度を７０℃から９０℃に変更した以外は、実施例５と同様にして人造米を製造した。 In addition, as Example 7, the heating and holding temperature of the intermediate barrel portion of the extruder when kneading the soy flour kneaded material as the main ingredient and the corn starch wet heat-treated starch as the auxiliary ingredient and calcium chloride was changed from 70 ° C. to 90 ° C. Except that, artificial rice was produced in the same manner as in Example 5.
一方、比較例５として、主原料である大豆粉混練物および副原料であるコーンスターチ湿熱処理澱粉と塩化カルシウムを混練する時のエクストルーダーの中間バレル部の加熱保持温度を７０℃から１００℃に変更した以外は、実施例５と同様にして人造米を製造した。 On the other hand, as Comparative Example 5, the heating and holding temperature of the intermediate barrel portion of the extruder when kneading the soy flour kneaded material as the main ingredient and the corn starch wet heat-treated starch as the auxiliary ingredient and calcium chloride was changed from 70 ° C. to 100 ° C. Except that, artificial rice was produced in the same manner as in Example 5.
このようにして得られた各人造米の官能評価は実施例１と同様に行った。
各人造米の製造条件、及び官能評価結果を表３に示した。
The sensory evaluation of each artificial rice thus obtained was carried out in the same manner as in Example 1.
Table 3 shows the production conditions of each artificial rice and the sensory evaluation results.
表３に示す如く、主原料である大豆混練物と副原料を混合して、混練成形する時の中間バレル部の設定温度は、実施例６の０℃から実施例７の９０℃の程度の範囲に設定することが必要であり、この範囲内であれば、炊飯調理直後の食感や外観が、ほぼ維持することができることが分かる。
一方、混練成形する時の中間バレル部の設定温度を１００℃にした場合では、炊飯調理直後の食感や外観は良好であったが、喫食時には、評価は大きく低下しており、中間バレル部の設定温度が高いと喫食時間までに食感や外観が急激に劣化することが分かった。
As shown in Table 3, the set temperature of the intermediate barrel part when mixing and molding the soybean kneaded material as the main raw material and the auxiliary raw material is about 0 ° C. in Example 6 to 90 ° C. in Example 7. It is necessary to set the range, and within this range, it can be seen that the texture and appearance immediately after cooking the rice can be maintained substantially.
On the other hand, when the set temperature of the intermediate barrel part at the time of kneading and molding was set to 100 ° C., the texture and appearance immediately after cooking the rice were good, but at the time of eating, the evaluation was greatly reduced, and the intermediate barrel part It was found that the texture and appearance deteriorate rapidly by eating time when the set temperature is high.
実施例８〜１１
実施例８として、以下のようにして人造米を製造した。
乾燥した大豆（品種スズユタカ）を衝突式の脱皮機にて脱皮処理後、４０℃に維持しながら衝突式の粉砕機にて粉砕した大豆粉を製造した。
上記で製造した大豆粉を２軸エクストルーダー（株式会社スエヒロＥＰＭ：ＥＡ−１００）に投入し、上記大豆粉７５に対して２５の割合（重量比）で水を加え、中間バレル部の温度を１００℃に設定して加熱保持し、スクリュー回転数は２５０ｒｐｍで混練して、調製した混練物を該２軸エクストルーダーから取り出し、主原料である大豆粉混練物を得た。
次に、上記２軸エクストルーダー内へ、上記で調製した主原料である大豆粉混練物７０重量部（このうち乾燥重量部は大豆粉換算で５２．５重量部（全原料の乾燥重量あたり６３．６４重量％））、および、該大豆粉混練物に対して、コーンスターチ湿熱処理澱粉（三和澱粉工業株式会社：デリカスター）２７重量部（全原料の乾燥重量あたり３２．７３重量％）、塩化カルシウム粉末（株式会社富田製薬株式会社：塩化カルシウム）３重量部（全原料の乾燥重量あたり３．６４重量％）を投入し、上記全原料の乾燥重量６５に対して３５の割合（重量比）で水を加え、中間バレル部の温度を７０℃に設定して加熱保持し、スクリュー回転数は１００ｒｐｍで混練し、得られた混練物を先端バレル及びダイ部で冷却しながら６ｍｍ×１ｍｍの長方形の穴から押出し、カッティング成形を行なった。得られた押出物を棚式乾燥機にて８０℃で１２０分間乾燥し、人造米を得た。
Examples 8-11
As Example 8, artificial rice was produced as follows.
The dried soybean (variety Suzuyutaka) was peeled with a collision-type molting machine, and then the soybean powder was pulverized with a collision-type crusher while maintaining the temperature at 40 ° C.
The soybean powder produced above is put into a biaxial extruder (Suehiro EPM: EA-100), water is added at a ratio (weight ratio) of 25 to the soybean powder 75, and the temperature of the intermediate barrel portion is adjusted. The mixture was heated to 100 ° C. and heated and kneaded at a screw rotation speed of 250 rpm, and the prepared kneaded product was taken out of the biaxial extruder to obtain a soybean powder kneaded material as a main raw material.
Next, into the biaxial extruder, 70 parts by weight of the soy flour kneaded material as the main raw material prepared above (of which the dry weight part is 52.5 parts by weight in terms of soybean flour (63 per dry weight of all raw materials) , 64 wt%)), and 27 parts by weight of corn starch wet heat-treated starch (Sanwa Starch Co., Ltd .: Delica Star) (32.73% by weight per dry weight of all raw materials), Calcium chloride powder (Tonda Pharmaceutical Co., Ltd .: calcium chloride) 3 parts by weight (3.64% by weight per dry weight of all raw materials) is charged, and the ratio of 35 to the dry weight 65 of the above all raw materials (weight ratio) ), Water was added and the temperature of the intermediate barrel was set to 70 ° C. and heated and held, the screw rotation speed was kneaded at 100 rpm, and the resulting kneaded product was cooled to 6 mm × 1 mm while cooling at the tip barrel and die part. It was carried extrusion, cutting molding from a square hole in the. The obtained extrudate was dried at 80 ° C. for 120 minutes with a shelf dryer to obtain artificial rice.
次に、実施例９として、コーンスターチ湿熱処理澱粉（２７重量部）を、馬鈴薯澱粉エーテル架橋澱粉（松谷化学工業株式会社：ファリネックスＶＡ７０）２７重量部に変更した以外は、実施例８と同様にして人造米を製造した。 Next, as Example 9, except that corn starch wet heat-treated starch (27 parts by weight) was changed to 27 parts by weight of potato starch ether-crosslinked starch (Matsutani Chemical Industry Co., Ltd .: Farinex VA70), it was the same as Example 8. Manufactured artificial rice.
また、実施例１０として、コーンスターチ湿熱処理澱粉（２７重量部）を、馬鈴薯澱粉湿熱処理澱粉（三和澱粉工業株式会社：ＨＰ−５０）２７重量部に変更した以外は、実施例８と同様にして人造米を製造した。 Moreover, as Example 10, corn starch wet heat-treated starch (27 parts by weight) was changed to 27 parts by weight of potato starch wet heat-treated starch (Sanwa Starch Co., Ltd .: HP-50), and was the same as Example 8. Manufactured artificial rice.
さらに、実施例１１として、コーンスターチ湿熱処理澱粉（２７重量部）を、コーンスターチ湿熱処理澱粉（三和澱粉工業株式会社：デリカスター）１５重量部と馬鈴薯澱粉湿熱処理澱粉（三和澱粉工業株式会社：ＨＰ−５０）１２重量部の混合物に変更した以外は、実施例８と同様にして人造米を製造した。 Furthermore, as Example 11, corn starch wet heat-treated starch (27 parts by weight), corn starch wet heat-treated starch (Sanwa Starch Co., Ltd .: Delica Star) and potato starch wet heat-treated starch (Sanwa Starch Co., Ltd.): HP-50) Artificial rice was produced in the same manner as in Example 8 except that the mixture was changed to 12 parts by weight.
このようにして得られた各人造米の官能評価は実施例１と同様に行った。
各人造米の製造条件、及び官能評価結果を表４に示した。
The sensory evaluation of each artificial rice thus obtained was carried out in the same manner as in Example 1.
Table 4 shows the production conditions of each artificial rice and the sensory evaluation results.
表４に示す如く、副原料として化工澱粉類を使用すると、炊飯調理直後の官能評価はいずれも良好であり、喫食時においても大きく評価は低下しなかった。特に、湿熱処理澱粉では炊飯調理直後の官能評価と喫食時の官能評価が同じであり、喫食時間中の品質の低下が見られず、副原料として特に好ましいことが分かった。 As shown in Table 4, when modified starch was used as an auxiliary material, the sensory evaluation immediately after cooking rice was good, and the evaluation was not greatly reduced even during eating. In particular, the wet heat-treated starch has the same sensory evaluation immediately after cooking rice cooking and sensory evaluation at the time of eating.
本発明の人造米は、米飯の代替として、或いは精白米に混ぜて炊飯調理しても、抵抗感なく食することができるため、大豆の豊富な栄養素を無理なく継続的に摂取することが期待される。また、喫食状態で長時間放置される業務用米飯や米飯加工食品への利用が可能である。 The artificial rice of the present invention can be eaten without resistance even if it is cooked and cooked as an alternative to cooked rice or mixed with polished rice, so it is expected to continuously take in nutrients rich in soy. Is done. Further, it can be used for commercial rice and processed rice food that are left for a long time in the eating state.
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