JPH09182569A - Production of rice flour and ground rice emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce rice flour and ground rice emulsion capable of imparting freeze-resistance to starch-based frozen food, having good taste and enabling the production of a low-fat food by washing polished rice with water, subjecting the washed rice to lactic fermentation in the presence of table salt and crushing the product after dehydration and drying. SOLUTION: Polished rice is washed with a 0.1%(w/v) aqueous solution of magnesium chloride for 1min under gentle stirring, the solution is discarded, the same operations are repeated, the washed rice is washed twice with 0.2%(w/v) aqueous solution of citric acid in the similar manner and the product is finally washed with water and drained. Separately, soybean peptide and a salt for a medium are added to a 4%(w/v) saline solution, sterilized by boiling and cooled to 40 deg.C. The cooled mixture is mixed with lactobacillus and the above treated rice and subjected to lactic fermentation at 40 deg.C for 3 days. The rice is separated from the fermentation product, dried at 50 deg.C with a fluidized drier and crushed e.g. with an air-flow crusher to obtain the objective rice flour and ground rice emulsion having freeze resistance and good taste and useful e.g. as a production raw material for a low-fat food.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【発明の属する技術分野】本発明は、澱粉系の冷凍食品
に冷凍耐性を付与できる米粉及び米摩砕乳液並びに低油
脂食品の製造において使用され油脂量を低減できる米粉
及び米摩砕乳液の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice flour and a milled milk emulsion that can impart freeze resistance to a starch-based frozen food and a rice flour and a milled milk emulsion that can be used in the production of low-fat foods to reduce the amount of fats and oils. It is about the method.

【０００２】[0002]

【従来技術及び発明が解決しようとする課題】冷凍食品
の凍結時の組成のスポンジ化、凍結時に遊離する油脂の
酸化による香りの低下などの冷凍変性を防止して品質を
維持する方法としては、急速冷凍により氷晶点通過時間
を短縮する方法が採用されている。しかし、急速冷凍は
冷凍時に大きなエネルギーを消費し、自然解凍にはある
程度の効果は認められても解凍速度の速い加熱解凍では
復元が不完全になり易く品質の低下は否めない。また、
この急速冷凍処理はエネルギー消費量が大きく中小零細
な工場では採用しにくいという問題が生じる。As a method for maintaining quality by preventing freezing denaturation such as sponging of composition of frozen food during freezing and reduction of aroma due to oxidation of oils and fats liberated during freezing, quality is maintained. The method of shortening the ice crystal point transit time by rapid freezing is adopted. However, rapid freezing consumes a large amount of energy during freezing, and although some degree of effect is observed in natural thawing, restoration cannot be denied because heat defrosting with a fast thawing rate tends to be incomplete. Also,
This rapid freezing process has a problem in that it consumes a large amount of energy and is difficult to use in small, medium-sized and small factories.

【０００３】また、冷凍変性を防止して品質を維持する
他の方法として、冷凍変性防止効果の高い糖類を添加す
る方法もある。しかし、糖類の添加も単独使用では効果
が低かったり、味が変化しない濃度では加熱解凍にはそ
れ程効果がない。Another method for preventing freezing denaturation and maintaining quality is to add a saccharide having a high effect of preventing freezing denaturation. However, the addition of saccharides is not effective when used alone, and is not so effective at heating and thawing at a concentration at which the taste does not change.

【０００４】一方、最近低油脂食品が健康に良いという
ことで、注目されてきている。油脂使用食品のうちドレ
ッシングやマヨネーズ等の液状食品では、増粘多糖類を
用いてコロイド特性を持たせることにより、食味を低下
させずにノンオイル化やオイルの半減化を果たしている
が、パン，クッキー，パイ，ケーキ，アイスクリームな
どの固体食品では油脂の低減はうま味、こく味の低下に
つながるため具体的方策はない。On the other hand, low-fat foods have recently attracted attention because they are good for health. Among foods that use oils and fats, liquid foods such as dressings and mayonnaise have a colloidal property using thickening polysaccharides, which makes them non-oiled and halves the oil without reducing the taste. For solid foods such as pies, cakes, and ice creams, reducing fats and oils leads to a decrease in umami and kokumi, so there are no specific measures.

【０００５】本発明は乳酸菌の働きを利用して得た米粉
及び米摩砕乳液の冷凍変性防止効果により冷凍時の生地
の変性を防止し、これらを使用することにより特に澱粉
系の冷凍食品の品質の低下防止を図ろうとするものであ
る。The present invention prevents denaturation of dough during freezing by the effect of preventing freezing denaturation of rice flour and milled milk emulsion obtained by utilizing the action of lactic acid bacteria, and by using these, particularly starch-based frozen foods It is intended to prevent the deterioration of quality.

【０００６】また、本発明は、乳酸菌の働きを利用して
得た粉粉及び米摩砕乳液の高い乳化性と乳化体の安全性
により低油脂食品の味の低下防止を図ろうとするもので
ある。Further, the present invention is intended to prevent the deterioration of the taste of low-fat foods due to the high emulsifying ability of the powdered powder and the milled milk emulsion obtained by utilizing the action of lactic acid bacteria and the safety of the emulsion. is there.

【０００７】[0007]

【課題を解決するための手段】本発明の要旨を説明す
る。The gist of the present invention will be described.

【０００８】精白米を水洗した後、食塩存在下で乳酸発
酵を行い、脱水・乾燥した後、粉砕することを特徴とす
る米粉の製造方法に係るものである。[0008] The present invention relates to a method for producing rice flour, which comprises rinsing polished rice with water, lactic acid fermentation in the presence of salt, dehydration / drying, and pulverization.

【０００９】精白米を水洗した後、食塩存在下で乳酸発
酵を行った後、発酵液と共に摩砕することを特徴とする
米摩砕乳液の製造方法に係るものである。[0009] The present invention relates to a method for producing a milled rice emulsion, which comprises washing milled rice with water, lactic acid fermentation in the presence of salt, and then milling with a fermented liquid.

【００１０】[0010]

【発明の実施の形態】本発明は繰り返した実験により得
た結果を請求項としてまとめたものである。請求項１記
載の発明においては、精白米を水洗した後水切りし、別
に３〜８％（ｗ／ｖ）食塩水に１％（ｗ／ｖ）大豆ベプ
チド、ＧＹＰ培地用塩類溶液を添加した液をボイル殺菌
した後４０℃に冷却し仕込み液とし、水切りした米と合
わせる。これに、あらかじめ仕込み液の１／１００容量
の―般的乳酸菌培地であるＧＹＰブロースに乳酸菌を前
培養しておいたものを添加・密封して４０℃±２℃で３
日間発酵する。発酵終了後、米を５０℃にて水分１３％
（重量）程度に通風乾燥してから気流粉砕もしくはロー
ル粉砕することにより米粉を得る。DETAILED DESCRIPTION OF THE INVENTION The present invention summarizes the results obtained by repeated experiments as claims. In the invention according to claim 1, a liquid obtained by washing polished rice with water, draining it, and separately adding 1% (w / v) soybean peptide and a salt solution for GYP medium to 3 to 8% (w / v) saline. Is sterilized with boiled water, cooled to 40 ° C. to prepare a stock solution, and combined with drained rice. To this, 1/100 volume of the stock solution was added to GYP broth, which is a general lactic acid bacterium medium, in which lactic acid bacteria were pre-cultured, and the mixture was sealed and kept at 40 ° C ± 2 ° C for 3
Ferment for days. After fermentation, the rice has a water content of 13% at 50 ° C.
Rice flour is obtained by air-drying to about (weight) and then airflow crushing or roll crushing.

【００１１】請求項２記載の発明においては、上記米粉
と同様の方法を用いて精白米を発酵し、発酵終了後、仕
込み液と共に米を摩砕し、米粉粒子の沈殿防止剤として
糊料等の少量の増粘剤を添加溶解して米摩砕乳液を得
る。In the invention of claim 2, the polished rice is fermented by the same method as the above rice flour, and after the fermentation is finished, the rice is ground together with the charge liquid, and a paste or the like is used as a precipitation inhibitor for the rice flour particles. A small amount of thickening agent is added and dissolved to obtain a milled rice emulsion.

【００１２】上記工程において製造した米粉及び摩砕乳
液は、冷凍時の生地の変性を防止する機能が発揮される
（この機能は乳酸菌の作用により付与されるものと推測
する。)。従って、この米粉及び米摩砕乳液を利用して製
造した冷凍食品、特に澱粉系の冷凍食品は冷凍変性が防
止され、よって、解凍時、特に加熱解凍時の復元性が極
めて良好となる。The rice flour and the ground milk emulsion produced in the above steps exhibit a function of preventing the denaturation of the dough during freezing (this function is assumed to be imparted by the action of lactic acid bacteria). Therefore, frozen foods produced using this rice flour and milled milk emulsion, especially starch-based frozen foods, are prevented from freezing denaturation, and therefore their reconstitution during thawing, particularly during heat thawing, is extremely good.

【００１３】また、上記工程において製造した米粉及び
米摩砕乳液をパン，クッキー，パイ，ケーキ，アイスク
リーム等の固化食品の製造に使用すると、油脂の使用量
を減らしてもうま味，こく味が低下しない低油脂食品と
なる。When the rice flour and the milled milk emulsion produced in the above steps are used for producing solid foods such as breads, cookies, pies, cakes and ice creams, the amount of fats and oils is reduced and the taste is good. It becomes a low-fat food that does not deteriorate.

【００１４】恐らく、この米粉及び米摩砕乳液は、乳酸
発酵により油脂のコロイド状態を保持する機能を有する
ようになっているのではないかと推測する。It is presumed that the rice flour and the milled milk emulsion may have a function of retaining the colloidal state of fats and oils by lactic acid fermentation.

【００１５】以上、この米粉及び米摩砕乳液は、ともに
冷凍変性防止効果を発揮し、また、味の良好な低油脂食
品の製造を可能とする。尚、乾燥工程が不要な米摩砕乳
液の方が実用性において秀れている。As described above, both the rice flour and the milled milk emulsion have the effect of preventing freezing and denaturation, and also enable the production of low-fat foods having a good taste. The ground milled milk emulsion, which does not require a drying step, is superior in practicality.

【００１６】[0016]

【実施例】本発明の具体的な実施例を説明する。EXAMPLES Specific examples of the present invention will be described.

【００１７】＜実施例１＞原料精白米３ｋｇを０.１％
（ｗ／ｖ）塩化マグネシュウム水溶液３リットルでｌ分
間軽く撹拌洗浄し液を捨てる。同じ操作を再度行い、次
に、０.２％（ｗ／ｖ）クエン酸水溶液３リットルで同
様に２回洗う。最後に水３リットルで１回洗った後水切
りをし、無菌に近い状態の米を調製する。ここまでの工
程は本願と同日付特許出願の「食品，米及び豆類の処理
方法並びに当該処理方法により処理された米及び豆類を
使用した加工食品」に記載した工程であり、米に付着し
た一般性菌，耐熱性菌等の細菌を除去する工程である。
これは、細菌が乳酸発酵を阻害する為、マグネシウムを
細菌に吸着させ、マグネシウムを溶解するクエン酸によ
り細菌をマグネシウムとともに除去しようとするもので
ある。その米を密封可能なトスロンポリバケツに移す。
これに、４％（ｗ／ｖ）食塩水１２リットルに１％（ｗ
／ｖ）大豆ペプチド、ＧＹＰ培地用塩類溶液（食塩，硫
酸マグネシウム，硫酸第一鉄等の混合液）５ミリリット
ルを添加し、ボイル殺菌し４０℃に冷却した仕込み液を
添加する。更にあらかじめ別に１２０ミリリットルのＧ
ＹＰブロースに乳酸菌を培養したものを添加する。これ
を、４０℃±２℃にて３日間密封状態で発酵する。発酵
後、米を５０℃の流動乾燥機にて水分１２％（重量）程
度に乾燥する。乾燥後、気流粉砕機で粉砕し米粉を得
る。<Example 1> 3% of raw milled rice 0.1%
(W / v) Wash gently with 3 liters of an aqueous magnesium chloride solution for 1 minute with stirring, and discard the solution. The same operation is repeated, and then the same washing is repeated twice with 3 liters of a 0.2% (w / v) aqueous citric acid solution. Finally, the rice is washed once with 3 liters of water and then drained to prepare rice in a nearly sterile state. The steps up to here are the steps described in "Food, Rice and Beans Treatment Method and Processed Foods Using Rice and Beans Treated by the Treatment Method" of the patent application dated on the same date as the present application. This is a process to remove germs such as sex bacteria and heat-resistant bacteria.
This is because bacteria inhibit lactic acid fermentation, so that magnesium is adsorbed on the bacteria and the bacteria are removed together with magnesium by citric acid that dissolves magnesium. Transfer the rice to a sealable Toslon poly bucket.
To this, 12% of 4% (w / v) saline 1% (w
/ V) 5 ml of soybean peptide and a salt solution for GYP medium (mixed solution of sodium chloride, magnesium sulfate, ferrous sulfate, etc.) is added, and a charge solution sterilized by boiling and cooled to 40 ° C. is added. In addition, another 120 ml of G
A culture of lactic acid bacteria is added to YP broth. This is fermented in a sealed state at 40 ° C ± 2 ° C for 3 days. After the fermentation, the rice is dried to a water content of about 12% (weight) in a fluid dryer at 50 ° C. After drying, it is crushed with an airflow crusher to obtain rice flour.

【００１８】＜実施例２＞上記実施例１の米粉の製造と
同様にして、水洗い、乳酸発酵を行った後、米摩砕機に
て仕込み液と共に米を摩砕し乳液を調製する。これに、
増粘剤として１０ｇのキサンタンガムを撹拌溶解して米
摩砕乳液を得る。<Example 2> After washing with water and lactic acid fermentation in the same manner as in the production of rice flour of Example 1 above, rice is ground with a feed mill in a rice grinder to prepare an emulsion. to this,
As a thickening agent, 10 g of xanthan gum is dissolved by stirring to obtain a ground milled emulsion.

【００１９】図１に実施例１，２の上記製造工程のフロ
ーを示す（図１)。FIG. 1 shows a flow of the manufacturing process of Examples 1 and 2 (FIG. 1).

【００２０】以下、実施例１，２に係る米粉，米摩砕乳
液を用いて製造した製品と当該米粉，米摩砕乳液を使用
しない製品とを具体的に比較した結果を表１から表３に
示す。 （比較実験１）うるち米５６０ｇを水洗いした後、４０
分間浸潰し水を切る。水切り米を電気炊飯器の内釜に移
し６６０ミリリットルの炊き水を加えて炊飯する。炊飯
時に実施例１に係る２.５ｇの米粉、実施例２に係る２.
５ミリリットルの米摩砕乳液を添加した区を設ける。Tables 1 to 3 show the results of concrete comparison between the products produced using the rice flour and the milled milk emulsion according to Examples 1 and 2 and the products not using the rice flour and the milled milk emulsion. Shown in. (Comparative Experiment 1) After washing 560 g of non-glutinous rice with water, 40
Soak for minutes and drain. Move the drained rice to the inner pot of the electric rice cooker and add 660 ml of cooking water to cook the rice. 2.5 g of rice flour according to Example 1 during rice cooking, 2. according to Example 2.
A section to which 5 milliliters of milled rice emulsion is added is provided.

【００２１】炊飯後、３３０ミリリットル容量の包装米
飯用トレイに２００ｇずつ米飯を充填した後ラップ包装
し―２５℃にて１０日間冷凍した。冷凍後、５００Ｗ電
子レンジにて２.５分加熱解凍し米飯品質を比較した。
その結果、表１のように対照区は米飯の粘りが消失し品
質が低したが、実施例１に係る米粉、実施例２に係る米
摩砕乳液を添加した区はほぼ炊き立てと同様の米飯に復
元した。After cooking the rice, 200 g of the cooked cooked rice was packed in a tray for packed cooked rice having a capacity of 330 ml, wrapped in wraps, and frozen at -25 ° C for 10 days. After freezing, they were heated and thawed for 2.5 minutes in a 500 W microwave oven to compare the quality of cooked rice.
As a result, as shown in Table 1, in the control group, the stickiness of the cooked rice disappeared and the quality was low, but the group to which the rice flour according to Example 1 and the milled milk emulsion according to Example 2 were added was almost the same as freshly cooked rice. It was restored to cooked rice.

【００２２】[0022]

【表１】 [Table 1]

【００２３】（比較実験２）稲米精白米３ｋｇを水洗い
し、１夜浸漬する。浸潰後、水を切り２０分間蒸す。蒸
米を杵搗きにて２分間搗いて餅にする。その後、実施例
２に係る米摩砕乳液２００ミリリットルを搗きながら２
分間かけて添加する。(Comparative Experiment 2) 3 kg of polished polished rice was washed with water and immersed overnight. After soaking, drain water and steam for 20 minutes. Simmer steamed rice with a pestle for 2 minutes to make rice cake. Then, while stirring 200 ml of milled rice emulsion according to Example 2, 2
Add over minutes.

【００２４】対照区は水２００ミリリットルを同棒にし
て添加して調製する。そのほか比較に、冷棟食品の冷凍
変性防止に効果があるとされるトレハロース３０ｇを２
００ミリリットルの水に溶解し同様に添加した餅を調製
する。The control group is prepared by adding 200 ml of water in the same rod. In addition, for comparison, 2 g of trehalose, which is said to be effective in preventing freezing denaturation of cold-house foods, is used.
Prepare a rice cake dissolved in 00 ml of water and similarly added.

【００２５】調製した餅をポリエチレン袋に密封圧延
し、―２５℃で５日間冷凍した。冷凍後、約５０ｇ程度
の大きさに切り、自然解凍及び８００Ｗオーブントース
ターで加熱解凍し品質を比較した。その結果、表２のよ
うに自然解凍区ではトレハロースにやや効果が認められ
たが、加熱解凍区では、本実施例に係る米摩砕乳液を添
加した区の品質が優れ、加熱解凍に優れた効果が確認で
きた。The prepared rice cake was sealed and rolled in a polyethylene bag and frozen at -25 ° C for 5 days. After freezing, it was cut into a size of about 50 g, naturally thawed and heat thawed with an 800 W oven toaster to compare the quality. As a result, as shown in Table 2, trehalose was slightly effective in the natural thawing group, but in the heat thawing group, the quality of the group to which the milled milk emulsion according to the present example was added was excellent and the heat thawing was excellent. The effect was confirmed.

【００２６】[0026]

【表２】 [Table 2]

【００２７】（比較実験３）パン用米粉調整粉２.４ｋ
ｇをＳＫミキサーのボールに取り、低速で撹拌しながら
水１７５０ミリリットルを加え生地を調製する。生地を
ラップし５℃で２時間寝かせる。寝かした生地を再びＳ
Ｋミキサーボールに移し低速で撹拌する。次いで、５０
℃の湯４００ミリリットルに砂糖４００ｇ、食塩６０ｇ
を溶解して添加する。更に、パン用米粉調製粉６００ｇ
を加え軽く撹拌し、卵５００ｇを加えて、断続撹拌しな
がら混合する。酵母３０ｇを１２０ミリリットルのぬる
ま湯に分散し添加する。バター８６４ｇ及び乳化剤３６
ｇを添加混合する。この生地を、ＲＨ８５％、温度３０
℃で２時間発酵する。発酵後ガス抜きし分割整形しＲＨ
８０％、温度３６℃にて３０分間２次発酵した後、下火
２００℃、上火２１０℃にて２０分間焼成して米パンを
調製する。これを基本製品とし、そのほかに最初の加水
１７５０ミリリットル中２００ミリリットルを実施例２
に係る米摩砕乳液に置き換えバターを６００ｇに減少
し、乳化剤を除いた製品、基本製品から乳化剤を除いた
製品、基本製品からバターを６００ｇに減少した製品を
調製し、それぞれの品質を比較した。その結果、表３の
ように実施例２の米摩砕乳液を使用することにより品質
をほとんど落とさずに油脂量を低減できることがわかっ
た。(Comparative Experiment 3) Rice flour preparation powder for bread 2.4 k
Take 1 g in a bowl of an SK mixer and add 1750 ml of water while stirring at low speed to prepare a dough. Wrap the dough and let sit at 5 ° C for 2 hours. The laid dough is again S
Transfer to K mixer bowl and stir at low speed. Then 50
400g of water, 400g of sugar, 60g of salt
Is dissolved and added. In addition, 600g of rice flour preparation for bread
And lightly stir, add 500 g of eggs, and mix with intermittent stirring. Disperse 30 g of yeast in 120 ml of lukewarm water and add. 864 g butter and 36 emulsifiers
g and mix. This dough is RH 85%, temperature 30
Ferment at 2 ° C for 2 hours. After fermentation, degassing and dividing and shaping RH
After secondary fermentation at 80% and a temperature of 36 ° C. for 30 minutes, baking is performed at a lower heat of 200 ° C. and an upper heat of 210 ° C. for 20 minutes to prepare rice bread. Using this as a basic product, 200 ml of the first 1750 ml of water was added to Example 2
The rice milled emulsion according to No. 1 was used to reduce the butter to 600 g, a product without the emulsifier, a product without the emulsifier from the basic product, and a product with the butter reduced to 600 g from the basic product were prepared and their qualities were compared. . As a result, as shown in Table 3, it was found that by using the milled rice emulsion of Example 2, the amount of fats and oils can be reduced with almost no deterioration in quality.

【００２８】[0028]

【表３】 [Table 3]

【図面の簡単な説明】[Brief description of the drawings]

【図１】本実施例の製造工程を示すフロー図である。FIG. 1 is a flow chart showing a manufacturing process of this embodiment.

Claims (2)

【特許請求の範囲】[Claims] 【請求項１】 精白米を水洗した後、食塩存在下で乳酸
発酵を行い、脱水・乾燥した後、粉砕することを特徴と
する米粉の製造方法。1. A method for producing rice flour, which comprises washing polished rice with water, lactic acid fermentation in the presence of salt, dehydration / drying, and pulverization. 【請求項２】 精白米を水洗した後、食塩存在下で乳酸
発酵を行った後、発酵液と共に摩砕することを特徴とす
る米摩砕乳液の製造方法。2. A method for producing a milled rice emulsion, comprising washing milled rice with water, lactic acid fermentation in the presence of salt, and then milling with a fermented liquid.