JP2014079193A - Pigment-containing rice paste, production method thereof, and processed food using pigment-containing rice paste - Google Patents

Abstract

【Task】
Processed food manufactured using flour such as wheat flour as the main raw material, pigmented rice paste that can be easily produced at home and promotes substitution of flour, and its production method, and processed food using pigmented rice paste provide.
[Solution]
A pigmented rice paste obtained by pasting water-absorbed pigmented rice, the pigmented rice being immersed in water at room temperature to absorb water, and the average particle diameter of the pigmented rice paste being 13.8 to 37.5 μm And
[Selection] Figure 2

Description

  The present invention relates to a pigmented rice paste, a method for producing the same, and a processed food using the pigmented rice paste.

  Pigmented rice is a food containing a lot of nutritional value such as polyphenols and vitamins. Moreover, among pigmented rice, black rice contains abundant anthocyanins having a visual enhancement effect, and red rice contains abundant tannins having a bactericidal action. Therefore, pigmented rice has recently attracted attention as a promising food. However, since there are problems in processability, taste, texture, etc., they are not widely used at the present time, and it is difficult to take in their excellent nutritional value.

On the other hand, combined with the purpose of increasing consumption of rice and rising prices of flour, grains such as rice have been used in place of wheat in processed foods using wheat such as bread.
For example, Patent Document 1 discloses a method for producing a koji bread in which koji is pasted and mixed with bread dough made of wheat flour.
According to this, the koji paste is made by powdering koji and adding the powder to boiling water with stirring and heating for 15 to 60 minutes, or adding koji powder to water and then heating with stirring. Is done.
In addition, in the manufacture of bread, the amount of koji added is preferably 10 to 60% by weight with respect to the total flour of bread dough.

Patent Document 2 discloses a germinated cereal starch gelatinized composition obtained by gelatinizing germinated cereal, and a flour food (such as bread, noodle-like food, bun husk, and confectionery) produced by mixing this with flour. It is disclosed.
According to this, the germinated cereal starch gelatinization composition is germinated by first immersing the cereal seeds in water or hot water, heating at a predetermined temperature increase rate, and immersing for 20 minutes to 6 hours. The germinated cereal is then prepared by steaming and gelatinizing.
Moreover, 20-70 weight% of the usage-amount of flour is substituted by the germinated cereal starch gelatinization composition.

Further, Patent Document 3 discloses a rice paste produced by putting all rice soaking liquid obtained by immersing rice grains in water into a grinder and crushing, and a processed food using the same.
According to this, it is considered preferable to use a mortar grinder as the grinder.

Among the above patent documents, according to the invention described in Patent Document 1, a heat treatment is required in the process of making the koji paste. Moreover, according to the invention described in Patent Document 2, heat treatment is required in the grain seed germination step and germination seed gelatinization step.
In addition, the processed foods disclosed in Patent Document 1 and Patent Document 2 are mixed with other flours such as wheat flour with respect to the food materials disclosed as inventions, and the food materials disclosed as inventions are processed. It is not a 100% replacement for the usual main ingredients of food.

  In addition, the invention described in Patent Document 1 needs to powder rice bran, and the invention described in Patent Document 3 needs to atomize rice soaked in water. Therefore, it is necessary to use a special milling device or pulverizing device for pulverization of rice bran or rice atomization, and it cannot be easily manufactured at home.

JP-A-7-236408 JP 2010-263793 JP 2010-187663 A

  The present invention is a processed food manufactured using flour such as wheat flour as a main raw material, and can be easily produced at home, and a pigmented rice paste that promotes substitution of flour, a method for producing the same, and a pigmented rice paste The purpose is to provide processed foods.

  The pigmented rice paste of the present invention is a pigmented rice paste obtained by pasting water-absorbed pigmented rice, and the pigmented rice is immersed in water at room temperature to absorb water, and the average grain of the pigmented rice paste The diameter is 13.8 to 37.5 μm.

The pigmented rice paste can be replaced with flour in processed foods produced using flour as the main raw material.
Examples of processed foods include confectionery, bread, noodle-like foods, dumpling skins and sauces. When replacing the pigmented rice paste with flour, it is not necessary to mix other flour with the pigmented rice paste, and the pigmented rice paste can be replaced with 100%.

  In the method for producing a pigmented rice paste of the present invention, the pigmented rice is immersed in water at room temperature to absorb water, and the water-absorbed pigmented rice has an average particle diameter of 13.8 to 37.5 μm. And crushing.

The pigmented rice paste produced by the above production method can be replaced with flour in a processed food produced using flour as the main raw material.
As the processed food, for example, confectionery, bread, noodle-like food, gyoza skin and sauces can be cited as described above. When replacing the pigmented rice paste with flour, it is not necessary to mix other flour with the pigmented rice paste, and the pigmented rice paste can be replaced with 100%.

When the processed food is udon or bread, glucomannan may be added to the pigmented rice paste or the pigmented rice paste produced by the production method.
Here, udon means udon noodles.

The pigmented rice paste and the method for producing the same of the present invention do not require finely pulverizing the pigmented rice in the pasting of the pigmented rice. Alternatively, it is not necessary to use a pulverizer, and a general-purpose pulverizer such as a household food processor can be used. Therefore, the pigmented rice paste of the present invention can be easily produced at home.
In addition, the pigmented rice paste of the present invention and the method for producing the same do not require heat treatment in the formation of the paste, so there is no troublesome modification or condition setting by heat treatment, and the time and cost for the heat treatment are Can be reduced.
Moreover, since the pigmented rice paste and its manufacturing method of this invention do not require a milling process, compared with the case where a paste is manufactured from rice flour, processing conditions are simple and manufacturing time and manufacturing cost can be suppressed.

  Further, according to the pigmented rice paste of the present invention and the method for producing the same, the pigmented rice is not finely pulverized in the pasting of the pigmented rice as described above. It is not lost in the manufacturing process, and is maintained as it is. In addition, the pigmented rice paste can be 100% substituted for flour in processed foods produced using flour as the main raw material. Therefore, according to the processed food manufactured using the pigmented rice paste which concerns on this invention, the nutrient component which pigmented rice has can be absorbed efficiently, and it is very effective also against wheat allergy. In addition, the processed food produced using the pigmented rice paste has good taste and texture.

  In addition, when producing udon and bread using pigmented rice paste, when adding glucomannan to pigmented rice paste, the viscosity of pigmented rice paste is higher than that without adding glucomannan, In udon noodles, taste and taste are much better, and in bread, viscoelasticity and taste are much better.

It is a graph which shows the viscosity of the pigmented rice paste of this invention, (a) shows the viscosity of the pigmented rice paste whose grinding time is 3 minutes, (b) is the viscosity of the pigmented rice paste whose grinding time is 4 minutes. (C) shows the viscosity of the pigmented rice paste with a grinding time of 5 minutes. It is a photograph which shows a shoe, (a) shows a shoe manufactured using pigmented rice paste, and (b) shows a shoe manufactured using wheat flour. It is the photograph which shows the raw noodle and boiled noodle of the udon manufactured using the pigmented rice paste, (a) shows the udon which added glucomannan, (b) shows the udon which does not add glucomannan. . It is a photograph which shows the bread manufactured using pigmented rice paste, (a) shows the bread which added glucomannan, (b) shows the bread which does not add glucomannan.

  Of the present invention, the pigmented rice paste is produced by immersing the pigmented rice in water at room temperature and then pulverizing the pigmented rice with a pulverizer.

  As pigmented rice, for example, red rice, black rice, green rice and perfume rice can be used. The pigmented rice may be brown rice or refined rice. In pigmented rice, the nutritional value of paste is higher in brown rice than in refined rice. In addition, if brown rice of pigmented rice is used, the labor of scouring can be saved and the manufacturing process of the paste can be shortened. In addition, when brown rice of pigmented rice is used, the viscosity of the paste increases, and the shoe or noodle dough produced using the paste is easily stabilized.

  About immersion of pigmented rice, it is preferable that the quantity of water shall be 80-200 mass parts of water with respect to 100 mass parts of pigmented rice. The temperature of water may be room temperature. The immersion time is preferably in the range of 4 to 24 hours. The water absorption rate of the soaked pigmented rice is preferably in the range of 20 to 50%, more preferably in the range of 25 to 45% from the viewpoint of producing processed food using the pigmented rice paste. is there.

  Regarding the pulverization of pigmented rice, the pigmented rice paste of the present invention does not need to finely pulverize the pigmented rice, so a household food processor or blender can be used as a pulverizer. For example, when pigmented rice is pulverized using a food processor having a rotational speed of 1500 to 1800 rpm, it may be pulverized for 3 to 5 minutes. The rotation speed of the food processor and the grinding time are not limited to the above ranges.

About the pigmented rice paste manufactured as mentioned above, the average particle diameter was measured. The average particle size is measured using a laser diffraction particle size distribution of pigmented rice paste obtained by grinding black rice and red rice soaked in water with a food processor (rotation speed: 1800 rpm) for 3 or 5 minutes. It measured using the measuring apparatus (SALD-2001, Shimadzu Corp. make).
Table 1 shows the average particle diameter of the pigmented rice paste of the present invention. Here, the row | line | column of Table 1 represents the grinding | pulverization time of pigmented rice.

  According to the measurement result, it was confirmed that the average particle diameter of the pigmented rice paste of the present invention is considerably larger than the particle diameter of the conventional grain paste (for example, Patent Document 3).

  The pigmented rice paste of the present invention preferably has an average particle size in the range of 13.8 to 37.5 μm. In particular, when the pigmented rice is black rice, the average particle size is preferably in the range of 14.6 to 37.5 μm, and when the pigmented rice is red rice, the average particle size is 13.8 to 21.m. A range of 0 μm is preferable.

  The pigmented rice paste of the present invention can be used as an alternative to flour or the like in processed foods such as confectionery (e.g., shoe), bread, noodle-like food, dumpling skin and sauces. In the production of these processed foods, if the pigmented rice paste according to the present invention is used, the flour can be replaced by 100% without adding other flour. In addition, the manufacturing method of the said processed food is the same as the conventional method.

  Moreover, when manufacturing bread and udon (noodles of udon) using pigmented rice paste, you may add glucomannan to pigmented rice paste. Although the addition amount of glucomannan is not specifically limited, For example, 0.5-3.0 mass parts can be added with respect to 100 mass parts of pigmented rice paste.

The viscosity of the pigmented rice paste was also measured. Here, the viscosity of the pigmented rice paste was measured from the pigmented rice paste obtained by pulverizing brown rice and red rice soaked in water with a food processor (rotation speed: 1800 rpm) for 3, 4 and 5 minutes. did. Moreover, the Brookfield digital viscometer (DV-1 Prime, Eihiro Seiki Co., Ltd. product) was used for the measurement of the viscosity of pigmented rice. About the measurement conditions of a viscosity, the air temperature was 25-27 degreeC. The spindle of the viscometer is No. 64 was measured while changing the rotation speed of the viscometer, and the viscosity after 30 seconds was determined for each rotation speed.
FIG. 1 and Table 2 show the viscosity of the pigmented rice paste. In FIG. 1 and Table 2, the rotation speed indicates the rotation speed of the digital viscometer. Moreover, what is described as G addition among FIG. 1 and Table 2 represents what added 2 mass parts glucomannan with respect to 100 mass parts of pigmented rice paste.

  According to the measurement results, the viscosity of the pigmented rice paste is higher when the glucomannan is added than when the glucomannan is not added. Therefore, in the manufacture of processed foods, when glucomannan is added to pigmented rice paste, the taste and taste of udon are much better and the viscoelasticity and taste of bread are much better than when not added. .

  In addition, from the viewpoint of applicability to processed food, the viscosity of the pigmented rice paste produced from the brown rice of pigmented rice is in the range of 0.72 to 1.40 Pa · s with no additive added. Is preferred (viscosity rotation speed 30 rpm). In particular, when the pigmented rice is black rice, the viscosity is preferably in the range of 1.10 to 1.40 Pa · s, and in the case of red rice, the viscosity is preferably in the range of 0.72 to 1.22 Pa · s ( Viscometer rotation speed 30 rpm).

  Moreover, when adding glucomannan to the pigmented rice paste manufactured from the brown rice of pigmented rice (for example, adding 2 parts by mass of glucomannan to 100 parts by mass of pigmented rice), the viscosity is 1.56 to 9.55 Pa · The range of s is preferred (viscosity rotation speed 30 rpm). In particular, when the pigmented rice is black rice, the viscosity is preferably in the range of 1.56 to 4.61 Pa · s, and in the case of red rice, the viscosity is in the range of 4.02 to 9.55 Pa · s. Preferred (viscosity rotation speed 30 rpm).

The pigmented rice paste and the method for producing the same of the present invention do not require finely pulverizing the pigmented rice in the pasting of the pigmented rice. Alternatively, it is not necessary to use a pulverizer, and a general-purpose pulverizer such as a household food processor can be used. Therefore, the pigmented rice paste of the present invention can be easily produced at home.
In addition, the pigmented rice paste of the present invention and the method for producing the same do not require heat treatment in the formation of the paste, so there is no troublesome modification or condition setting by heat treatment, and the time and cost for the heat treatment are Can be reduced.
Moreover, since the pigmented rice paste and its manufacturing method of this invention do not require a milling process, compared with the case where a paste is manufactured from rice flour, processing conditions are simple and manufacturing time and manufacturing cost can be suppressed.

  Since the pigmented rice paste of the present invention does not finely pulverize the pigmented rice in pasting as described above, the high nutritional value of the pigmented rice is maintained as it is without being lost in the production process. . In addition, the pigmented rice paste can be 100% substituted for flour in processed foods produced using flour as the main raw material. Therefore, according to the processed food manufactured using the pigmented rice paste which concerns on this invention, the nutrient component which pigmented rice has can be absorbed efficiently, and it is very effective also against wheat allergy. Moreover, the processed food using the pigmented rice paste has good taste and texture, and can increase the intake of pigmented rice.

By the way, even if it is the same goods, commercially available flour has the dispersion | variation in quality resulting from the origin of a raw material, the difference in a particle size, etc. For this reason, processed foods such as bread produced using commercially available flour such as rice flour are difficult to adjust the amount of water, etc., and unevenness in the taste and texture of the manufactured processed foods may occur. There was a problem in reproducibility.
On the other hand, the pigmented rice paste of the present invention is manufactured by immersing pigmented rice in room temperature water and then pulverizing it with a household food processor, etc. It is a typical state. Therefore, processed foods using the pigmented rice paste of the present invention can be easily produced at home, have good reproducibility, and have no uneven taste or texture.

  Examples of processed foods using the pigmented rice paste of the present invention will be described below.

[Manufacture of confectionery and shoe]
First, the production of the pigmented rice paste used for the production of the shoe 10 will be described. After washing 100 g of pigmented brown rice, it is immersed in 100 g of water for 4 hours or more. Thereafter, the pigmented rice is pulverized in a food processor for 3 minutes to complete a pigmented rice paste.
Next, manufacture of the shoe 10 will be described. The shoe 10 puts 100 g of water and 100 g of unsalted butter into a cooking utensil such as a pan, and heats the pan and the like to boil them. Next, 100 g of the pigmented rice paste is added to a pan or the like and pulverized, and then heating is stopped. Then, 100 g of whole eggs are added to these and mixed to create a shoe dough. Finally, the shoe fabric is baked in an oven at 200 ° C. for 15 minutes, and further baked at 180 ° C. for 15 minutes, whereby the shoe 10 is completed.
Fig.2 (a) shows the shoe 10 manufactured using the pigmented rice paste which uses red rice and black rice as a raw material. As a comparative example, FIG. 2B shows a shoe 11 manufactured using wheat flour. As shown in the figure, the shoe 10 produced using the pigmented rice paste has good baking color and swelling. The texture is also very good.

[Manufacture of noodles and udon]
First, the production of pigmented rice paste used for the production of udon 20 will be described. First, after washing 100 g of pigmented brown rice, it is immersed in 80 g of water for 4 hours or more. After that, if the pigmented rice is pulverized for 4 minutes with a food processor, the pigmented rice paste is completed.
Next, the production of udon 20 will be described. First, 3 g of salt and 0.5 to 1.5 g of glucomannan are added to 100 g of the pigmented rice paste, and these are mixed with a food processor. The mixed noodles are made with a noodle making machine to produce raw noodles, and the udon 20 is completed by boiling the noodles.
FIG. 3 shows raw noodles and boiled noodles of udon 20 produced using pigmented rice paste made from black rice, (a) shows udon 20 to which 1.5 g of glucomannan is added, (b) Indicates udon 20 without glucomannan added.
If udon 20 to which glucomannan is not added is boiled, the noodles are cut into pieces and the noodle strings are lost. On the other hand, in the udon 20 added with glucomannan, the noodles are not shredded even if the noodles are boiled, and the noodle strings are maintained. In addition, the udon 20 added with glucomannan has much better texture and throatiness than the udon 20 without added glucomannan.

[Manufacture of bread]
First, manufacture of the pigmented rice paste used for manufacture of the bread 30 is demonstrated. First, 100 g of pigmented brown rice is washed, and then 95 g of water is added thereto and immersed for 4 hours or longer. Then, the pigmented rice paste is completed by grinding the pigmented rice with a food processor for 4 minutes.
For the production of bread 30, 2 g of glucomannan is added to 100 g of the pigmented rice paste, and an appropriate amount of butter, yeast, sugar and the like is added and baked with a commercially available bread baking machine or the like.
FIG. 4 shows bread 30 manufactured using pigmented rice paste, (a) shows bread 30 to which 2 g of glucomannan is added, and (b) shows bread 30 to which glucomannan is not added. According to this, the bread 30 to which glucomannan is added has a much better bulge and is superior in texture and taste as compared to bread 30 to which no glucomannan is added.

Sensory evaluation was carried out on the shoes produced using three pigmented rices having different yields. Here, the shoe was manufactured by the above manufacturing method. In addition, pigmented rice having a yield of 100% (brown rice), 97% and 95% was used.
The evaluation was conducted by Scheffe's method by having 12 panelists evaluate the baked color, swelling, hardness, and texture of the shoe surface. Moreover, the significant difference was determined by t-test.
According to the results, a shoe produced using pigmented rice (brown rice) with a yield of 100% was evaluated as having a significant difference at a risk rate of 5% with respect to the baked color and swelling of the surface.

Moreover, sensory evaluation was performed about the udon produced using the pigmented rice from which a yield differs, and changing the addition amount of glucomannan. Here, udon was produced by the above production method. Pigmented rice having a yield of 100% (brown rice), 97% and 95% was used. Moreover, the addition amount of glucomannan added 0.5, 1.0, or 1.5 mass parts with respect to 100 mass parts of pigmented rice.
Evaluation was made by twelve panel members who evaluated the appearance, elasticity, taste, and overall evaluation of udon, and tested by the ranking method.
According to the results, the udon produced using pigmented rice (brown rice) with a yield of 100% was evaluated to be significantly better with a risk rate of 1% in appearance, taste and comprehensive evaluation.

10 shoes 20 udon 30 bread

Claims (5)

  A pigmented rice paste obtained by pasting water-absorbed pigmented rice, the pigmented rice being immersed in water at room temperature to absorb water, and the average particle diameter of the pigmented rice paste being 13.8 to 37.5 μm Pigmented rice paste characterized by   Processed food manufactured by using flour as a main raw material, wherein the pigmented rice paste according to claim 1 is replaced with flour.   A step of immersing the pigmented rice in water at room temperature to absorb the water, and a step of pulverizing the water-absorbed pigmented rice to have an average particle size of 13.8 to 37.5 μm. Manufacturing method of pigmented rice paste.   Processed food manufactured by using flour as a main raw material, wherein the pigmented rice paste produced by the method for producing pigmented rice paste according to claim 3 is replaced with flour. The processed food according to claim 2 or 4, wherein the processed food is udon or bread, and glucomannan is added to the pigmented rice paste.