JP7349207B1 - rice noodles - Google Patents

Abstract

Brown rice α powder 11 made of brown rice flour whose starch is α starch, white rice α flour 12 made of white rice flour whose starch is α starch, and white rice β flour 13 made of white rice flour whose starch is β starch. The rice noodles 10 are made from rice flour 14 containing as raw materials, and the ratio of brown rice α flour 11 to the total rice flour is 5% by mass or more and 30% by mass or less, white rice α flour 12 from 15% by mass or more and 40% by mass or less, white rice The β powder 13 is 30% by mass or more and 70% by mass or less. In addition, the ratio of brown rice α flour 11 to the total rice flour is 20% by mass or less, the ratio of white rice α flour 12 to the total rice flour is 30% by mass or less, and the ratio of white rice β flour 13 to the total rice flour is 40% by mass. % or more and 65% by mass or less.

Description

The present invention relates to rice noodles whose main ingredient is rice flour.

Many noodles contain wheat as an ingredient, so people who cannot eat wheat-based foods due to allergies or those who suppress their gluten intake to improve their constitution have the opportunity to eat noodles. is restricted. Also, some people are unable to eat soba due to allergies. One type of noodle that these people can eat with peace of mind is rice noodles, which are made from rice as the main ingredient. Conventionally, rice noodles have mainly been made from white rice, and the starch is white rice flour that is beta starch (hereinafter referred to as "white rice beta flour") and the starch is alpha starch (gelatinized beta starch). Noodles are produced by adding water, etc. to white rice flour (hereinafter referred to as ``white rice α flour'').

Incidentally, in recent years, brown rice, which is richer in nutrients such as vitamins, minerals, and dietary fiber, has been attracting attention than white rice, and attempts have been made to commercialize rice noodles containing brown rice. For example, Patent Document 1 discloses noodles for udon using brown rice, and Patent Document 2 discloses brown rice noodles made of brown rice and white rice flour as main ingredients.

Japanese Patent Application Publication No. 2008-301708 JP2021-83406A

Although the udon noodles described in Patent Document 1 contain brown rice, most of the raw material is wheat flour, and people who cannot consume wheat cannot eat them. On the other hand, the brown rice noodles described in Patent Document 2 do not contain wheat flour.
However, the brown rice noodles described in Cited Document 2 are made using an extrusion type noodle making machine. That is, it does not assume that noodles are made using a roll-type noodle machine that is suitable for mass production.

In order for a roll-type noodle machine to be able to make noodles, the dough (mixed grain flour with water, salt, etc.; the same applies hereinafter) must have an appropriate level of stickiness (stickiness). be. If the viscosity is too low, the noodle dough will break during the stretching process, making it impossible to form noodle strips (thin pieces of dough rolled out). On the other hand, if the dough is too sticky, the dough may stick to the rolls of a roll-type noodle machine, or different parts of the dough may stick to each other, resulting in problems such as not being able to form noodle sheets or cutting the noodle sheets with a cutting blade. The problem arises that it cannot be done.

Furthermore, depending on the condition of the noodle dough, even if the noodle strips can be cut with a cutting blade and made into noodles, there is a problem that the noodles may dissolve or break in hot water during boiling and cannot be cooked.
Although it is possible to use a thickener to obtain rice noodles that can be stably made using a roll-type noodle machine and boiled, there are still rice noodles on the market that do not contain anything other than rice flour as much as possible. Because of this trend, it is desirable to be able to stably make and boil noodles using a roll-type noodle making machine without using a thickener. Until now, no research has been conducted to enable the production and boiling of rice noodles containing brown rice flour and no thickener added using a roll-type noodle machine.

The present invention has been made in view of the above circumstances, and provides rice noodles containing brown rice that can be stably made using a roll type noodle making machine and cooked by boiling without using a thickener. The purpose is to

The rice noodles according to the present invention that meet the above object are brown rice α flour made of brown rice flour whose starch is α starch, white rice α flour made of white rice flour whose starch is α starch, and starch is β starch. Rice noodles made from rice flour containing white rice β flour made of white rice flour, wherein the ratio of the brown rice α flour to the total rice flour is 5% by mass or more and 30% by mass or less, and the white rice α flour is 15% by mass. % or more and 40% by mass or less, and the amount of the polished rice β flour is 30% by mass or more and 70% by mass or less.

The rice noodles according to the present invention have brown rice α flour in a proportion of 5% to 30% by mass, white rice α flour in a proportion of 15% to 40% by mass, and polished rice β flour in a proportion of 30% to 70% by mass based on the total rice flour. % or less, it is possible to stably make noodles using a roll-type noodle machine and cook by boiling without using a thickener. This is because the inventor of the present application has conducted various verifications and found that rice noodles with the proportions of brown rice α flour, white rice α flour, and white rice β flour as described above can be produced by making noodles using a roll-type noodle making machine and by boiling. This is due to the discovery that the rice noodles can be cooked stably.

(A) and (B) are explanatory diagrams each showing the production of rice noodles according to one embodiment of the present invention.

Next, examples embodying the present invention will be described to provide an understanding of the present invention.
As shown in FIGS. 1A and 1B, rice noodles 10 according to an embodiment of the present invention include brown rice α flour 11 made of brown rice powder whose starch is α starch, and a brown rice α flour 11 whose starch is α starch. Rice noodles 10 are made from rice flour 14 containing white rice α flour 12 made of white rice flour and white rice β flour 13 made of white rice flour whose starch is β starch, and the proportion of the whole rice flour 14 is brown rice. α powder 11 is 5% by mass or more and 30% by mass or less, white rice α flour 12 is 15% by mass or more and 40% by mass or less, and white rice β flour 13 is 30% by mass or more and 70% by mass or less.

In this example, the brown rice α flour 11 is produced by heating ungelatinized brown rice under pressure, then releasing the pressure, subjecting the brown rice to expansion treatment accompanied by gelatinization, and then pulverizing the brown rice. There is. The white rice α flour 12 can also be produced by the same process as the brown rice α flour 11. For example, an extruder is used to produce the brown rice α powder 11 and the white rice α powder 12. Moreover, the polished rice β powder 13 is produced by crushing raw rice.

As shown in FIGS. 1A and 1B, the rice noodles 10 are rice noodles made by adding water and salt to rice flour 14, which is a mixture of brown rice α flour 11, white rice α flour 12, and white rice β flour 13. 10 dough (hereinafter also simply referred to as "dough") was made into noodles using a roll-type noodle making machine 15.

Here, the ratio of the brown rice α flour 11, the ratio of the white rice α flour 12, and the ratio of the white rice β flour 13 to the entire rice flour 14 contained in the dough is set at 5% by mass or more and 30% by mass or less (preferably 20% by mass). % or less), 15% by mass or more and 40% by mass or less (preferably 30% by mass or less), and 30% by mass or more and 70% by mass or less (preferably 40% by mass or more and 65% by mass or less). After repeated various verifications, we learned the following: Even if the dough does not contain a thickener, it is possible to make noodles using the roll-type noodle making machine 15. This is because we have found a ratio of 10 parts of noodles that can be stably cooked by boiling.

1) Brown rice α flour 11, white rice α flour 12, and white rice β flour 13 can be used to increase the stickiness of the dough in the order of white rice β flour 13, brown rice α flour 11, and white rice α flour 12, and roll type noodle making machine 15 When making noodles using this method, the dough needs to have an appropriate degree of stickiness.

2) Depending on the proportions of the brown rice α flour 11, the white rice α flour 12, and the white rice β flour 13, the dough may not be in a state that can be fed to the roll-type noodle making machine 15, specifically, it will not be shaped into dumplings.

3) Depending on the proportions of brown rice α flour 11, white rice α flour 12, and white rice β flour 13, it is possible to make noodles using the roll-type noodle making machine 15, but the resulting rice noodles 10 must be boiled (e.g. , boiling in boiling water for 2 to 5 minutes). For example, the fact that the boiling process cannot be practically performed means that the rice noodles 10 dissolve into the hot water during boiling or break easily, or that the boiled rice noodles 10 break when scooped up with chopsticks. This means that the boiled rice noodles 10 will have no texture at all.

Note that if the ratio of brown rice α powder 11 to the entire rice flour 14 is less than 5% by mass, it is generally not possible to say that rice noodles 10 are rice noodles containing brown rice α powder 11.
Furthermore, if the proportions of brown rice α flour 11, white rice α flour 12, and white rice β flour 13 are set within the above-mentioned ranges, rice flour 14 may contain ingredients other than brown rice α flour 11, white rice α flour 12, and white rice β flour 13, such as Even if brown rice β powder is included, both the noodle making by the roll noodle making machine 15 and the boiling process for the rice noodles 10 obtained by the noodle making can be performed stably. In this embodiment, the rice noodles 10 contain only rice flour as grain flour. From the perspective of the rice noodle market, it is preferable that the rice noodles 10 consist only of rice flour, water, and salt.

Experimental example

Next, an experiment conducted to confirm the effects of the present invention will be described.
Prepare rice flour with different contents of brown rice α flour, white rice α flour, and white rice β flour, and use a roll-type noodle making machine to make noodles using a dough made by adding a predetermined amount of water and a predetermined amount of salt to these rice flours. The rice noodles obtained using the same method were boiled, and five men and women in their 30s to 70s ate the boiled rice noodles and scored them on taste and texture.

All items were scored in three stages, from 1 to 3 points, with the better the score, the higher the score.
Noodles made using a roll-type noodle-making machine are graded as × if the dough does not form into dumplings or otherwise cannot be made into noodles, and if noodles can be made but the dough sticks to the roll-type noodle-making machine, etc. A score of 1 was given to a product in which the noodles could not be made stably, a score of 3 was given to a product in which the noodles could be made stably, and a score of 2 was given to the product in between. Noodles made with a roll-type noodle machine that received a score of × could not be tested for boiling or eating rice noodles.

Scoring for the boiling process is 1 point if the rice noodles dissolve in the water or break during boiling, 3 points if the rice noodles can be boiled stably, and 2 points if the rice noodles are boiled stably. did.
Regarding taste and texture, we had 5 graders eat samples of multiple types of rice noodles in advance to ensure that each grader's scoring criteria matched, and then we tested the target rice noodles. I asked them to eat it and grade it. The experimental results are the average score of the scorers.
The experimental results are shown in Tables 1 and 2.

In Tables 1 and 2, brown rice α: white rice α: white rice β means the mass ratio of brown rice α powder: white rice α powder: white rice β flour in the rice flour contained in the dough.
From the experimental results, the noodles that were scored 3 points for noodle making were rice noodles in which the ratio of brown rice α powder to the total rice flour was 5% by mass or more and 30% by mass or less. Rice noodles that received a score of 3 for taste and texture were rice noodles in which the ratio of brown rice α powder to the total rice flour was 20% by mass or less.

The verification of the ratio of white rice α flour and white rice β flour described below is for rice noodles in which the ratio of brown rice α flour to the whole rice flour is 5% by mass or more and 30% by mass or less.
Rice noodles in which the ratio of white rice α flour to the total rice flour was 15% by mass or more and 30% by mass or less had a stable noodle-making score of 3 points compared to rice noodles in which the same ratio was 40% by mass. Rice noodles in which the ratio of white rice beta flour to the total rice flour is 40% by mass or more and 65% by mass or less are more difficult to make and boil than rice noodles in which the same ratio is 30% by mass and rice noodles in which the same ratio is 70% by mass. The score remained stable at 3 points.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and any changes in conditions that do not depart from the gist are within the scope of the present invention.
It goes without saying that the brown rice α powder and the white rice α powder may be produced using a device other than the extruder. Further, the rice noodle dough may contain substances other than brown rice α flour, white rice α flour, white rice β flour, water, and salt (for example, mugwort).

Rice noodles containing brown rice α flour, white rice α flour, and white rice β flour in the proportions mentioned above can be stably made and boiled using a roll-type noodle machine without the need for a thickener, so rice noodles containing brown rice flour are used. A new noodle market can be created with rice noodles.

10: Rice noodles, 11: Brown rice α powder, 12: White rice α powder, 13: White rice β powder, 14: Rice flour, 15: Roll type noodle making machine

Claims (5)

Rice flour containing brown rice alpha flour made of brown rice flour whose starch is alpha starch, white rice alpha flour made of white rice flour whose starch is alpha starch, and white rice beta flour made of white rice flour whose starch is beta starch. The ratio of the brown rice α powder to the total rice flour is 5% by mass or more and 30% by mass or less, the white rice α powder is 15% by mass or more and 40% by mass or less, and the white rice β flour is Rice noodles characterized by having a content of 30% by mass or more and 70% by mass or less. The rice noodles according to claim 1, wherein the ratio of the brown rice α powder to the whole rice flour is 20% by mass or less. The rice noodles according to claim 1, wherein the ratio of the polished rice alpha flour to the whole rice flour is 30% by mass or less. 2. The rice noodles according to claim 1, wherein the ratio of the polished rice β flour to the total rice flour is 40% by mass or more. The rice noodles according to claim 1 or 4, wherein the ratio of the polished rice β flour to the total rice flour is 65% by mass or less.

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