JPH09182569A - Production of rice flour and ground rice emulsion - Google Patents
Production of rice flour and ground rice emulsionInfo
- Publication number
- JPH09182569A JPH09182569A JP7354088A JP35408895A JPH09182569A JP H09182569 A JPH09182569 A JP H09182569A JP 7354088 A JP7354088 A JP 7354088A JP 35408895 A JP35408895 A JP 35408895A JP H09182569 A JPH09182569 A JP H09182569A
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- rice
- washed
- emulsion
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Abstract
Description
【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)
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.
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7354088A JP3061561B2 (en) | 1995-12-29 | 1995-12-29 | Method for producing rice flour and milled rice milk |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7354088A JP3061561B2 (en) | 1995-12-29 | 1995-12-29 | Method for producing rice flour and milled rice milk |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH09182569A true JPH09182569A (en) | 1997-07-15 |
JP3061561B2 JP3061561B2 (en) | 2000-07-10 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP7354088A Expired - Lifetime JP3061561B2 (en) | 1995-12-29 | 1995-12-29 | Method for producing rice flour and milled rice milk |
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JP (1) | JP3061561B2 (en) |
Cited By (7)
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KR20000049576A (en) * | 2000-04-12 | 2000-08-05 | 유재문 | A manufacturing method of acanthopanax rice |
JP2002348207A (en) * | 2001-01-31 | 2002-12-04 | Tekunooburu:Kk | Cosmetic |
JP2005029577A (en) * | 2001-01-31 | 2005-02-03 | Tekunooburu:Kk | Compounding ingredient for cosmetic and cosmetic compounded with the same |
JP2010193781A (en) * | 2009-02-25 | 2010-09-09 | Sanyo Electric Co Ltd | Method for producing cooked food dough and apparatus for producing dough |
JP2010193780A (en) * | 2009-02-25 | 2010-09-09 | Sanyo Electric Co Ltd | Method for producing cooked food dough and apparatus for producing dough |
KR101229882B1 (en) * | 2010-12-16 | 2013-02-05 | 대한민국 | Manufacture Method of Lactic Acid Fermentated Rice Flour for Processing |
WO2017099132A1 (en) * | 2015-12-08 | 2017-06-15 | 日清フーズ株式会社 | Method for producing heat-treated rice flour and method for producing foodstuff |
-
1995
- 1995-12-29 JP JP7354088A patent/JP3061561B2/en not_active Expired - Lifetime
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000049576A (en) * | 2000-04-12 | 2000-08-05 | 유재문 | A manufacturing method of acanthopanax rice |
JP2002348207A (en) * | 2001-01-31 | 2002-12-04 | Tekunooburu:Kk | Cosmetic |
JP2005029577A (en) * | 2001-01-31 | 2005-02-03 | Tekunooburu:Kk | Compounding ingredient for cosmetic and cosmetic compounded with the same |
US7700123B2 (en) | 2001-01-31 | 2010-04-20 | Technoble Co., Ltd. | Cosmetics |
US8071115B2 (en) | 2001-01-31 | 2011-12-06 | Technoble Co., Ltd. | Cosmetics |
JP2010193781A (en) * | 2009-02-25 | 2010-09-09 | Sanyo Electric Co Ltd | Method for producing cooked food dough and apparatus for producing dough |
JP2010193780A (en) * | 2009-02-25 | 2010-09-09 | Sanyo Electric Co Ltd | Method for producing cooked food dough and apparatus for producing dough |
KR101229882B1 (en) * | 2010-12-16 | 2013-02-05 | 대한민국 | Manufacture Method of Lactic Acid Fermentated Rice Flour for Processing |
WO2017099132A1 (en) * | 2015-12-08 | 2017-06-15 | 日清フーズ株式会社 | Method for producing heat-treated rice flour and method for producing foodstuff |
JPWO2017099132A1 (en) * | 2015-12-08 | 2018-09-27 | 日清フーズ株式会社 | Heat-treated rice flour production method and food production method |
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