Rice-grain-like food and method for producing the same

Abstract

To provide a high-protein rice-grain-like food that has a texture and taste reminiscent of rice, and a method for producing the same.SOLUTION: A rice-grain-like food and a method for producing the same, the food comprising caseinate and at least one of cereal grains and starch, and containing 10-99 mass% of the caseinate based on total solids.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a rice granule food and a method for producing the same, and more particularly to a high-protein rice granule food that has a rice-like texture when cooked and a method for producing the same. [Background technology]

[0002] As the aging of society continues, there is a growing demand for meals that take into account the dietary needs and nutritional balance of the elderly in order to maintain and improve their health. However, the dietary needs of the elderly are diverse, including not wanting to change their usual diet, not being able to eat many different meals, and not wanting to rely solely on supplements, so it is difficult to meet these needs while also improving nutritional balance.

[0003] To solve this problem, it has been proposed to focus on rice, the staple food of the Japanese people, and to replace this rice with high-protein artificial rice, thereby improving the nutritional balance while meeting the dietary needs of the elderly (see, for example, Patent Documents 1 and 2).

[0004] However, although the product of Patent Document 1 does not give the appearance of being foreign and can be eaten with cooked rice without any resistance, it has the problem that because it is made primarily from soybeans, it has a soybean-specific odor and does not meet the desire to maintain one's normal diet. Furthermore, the product of Patent Document 2 is said to not dissolve when cooked together with rice and to be able to cook while maintaining its shape, but because it is a puffed food, its texture when chewed is different from that of rice, which poses a problem in that it does not meet the desire to maintain one's usual diet. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-212145 [Patent Document 2] International Publication No. 2019 / 225630 Summary of the Invention [Problem to be solved by the invention]

[0006] Under these circumstances, the present invention aims to provide a high-protein rice granule food product having a rice-like texture and flavor, and a method for producing the same. [Means for solving the problem]

[0007] However, in light of these circumstances, the inventors conducted extensive research and discovered that by combining caseinate with at least one of cereal grains and starch, and setting the caseinate to 10 to 99% by mass of the total solids, a rice grain-like food product with a rice-like texture and flavor can be produced, and thus completed the present invention.

[0008] That is, the present invention has the following aspects. [1] A rice grain-like food product comprising caseinate and at least one of cereal grains and starch, the caseinate accounting for 10 to 99% by mass of the total solid content. [2] The rice grain food according to [1], further comprising a divalent cation, the divalent cation being present in an amount of 0.01 to 5% by mass of the total solid content. [3] The rice grain food product according to [1] or [2], having a bulk density of 0.3 to 1.2 g / mL. [4] The rice grain food according to any one of [1] to [3], which has a moisture content of 3 to 30% by mass. [5] The rice grain food according to any one of [1] to [4], further comprising a pH adjuster. [6] A method for producing a rice granular food, comprising the steps of preparing ingredients for the rice granular food and kneading, extruding, and shearing the prepared ingredients using a kneading extruder, wherein the rice granular food contains caseinate and at least one of cereal grains and starch, and the caseinate accounts for 10 to 99 mass% of the total solid content. [7] The method for producing a rice grain food according to [6], wherein the rice grain food further contains a divalent cation, and the divalent cation accounts for 0.01 to 5 mass% of the total solid content. [8] The method for producing a rice grain food according to [6] or [7], wherein the bulk density of the rice grain food is 0.3 to 1.2 g / mL. [Effects of the Invention]

[0009] The present invention relates to a rice grain-like food product that contains caseinate and at least one of cereal grains and starch, with the caseinate comprising 10 to 99% by mass of the total solid content, and therefore the rice grains can be maintained without dissolving when cooked in a rice cooker together with white rice, etc. Furthermore, since the texture and flavor of the rice cooked in a rice cooker are comparable to those of white rice, simply adding the caseinate during cooking allows for greater protein intake than when eating white rice, etc. alone. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described below based on the embodiments for carrying out the present invention, however, the present invention is not limited to the embodiments described below.

[0011] In this specification, "x and / or y (x and y are optional configurations)" means at least one of x and y, and can mean three possibilities: x only, y only, or x and y. In this specification, when the expression "X to Y" (X and Y are any numbers) is used, unless otherwise specified, it means "X or more and Y or less," as well as "preferably larger than X" or "preferably smaller than Y." In this specification, when it is expressed as "X or more" (X is any number) or "Y or less" (Y is any number), it also means that "it is preferably greater than X" or "it is preferably less than Y."

[0012] In the present specification, when numerical ranges are described in stages, the upper or lower limit of a certain numerical range can be arbitrarily combined with the upper or lower limit of another numerical range. In addition, in the numerical ranges described in this specification, the upper or lower limit of the numerical range can also be replaced with the values ​​shown in the examples.

[0013] A rice grain-like food according to one embodiment of the present invention comprises caseinate and at least one of cereal grains and starch, with the caseinate accounting for 10 to 99 mass % of the total solid content. These are explained in detail below.

[0014] <Caseinate> Caseinates are obtained from casein, a protein contained in milk, and examples thereof include calcium caseinate, sodium caseinate, potassium caseinate, and magnesium caseinate. Caseinates obtained by neutralizing acid casein with an alkaline solution are also included in the caseinates of the present embodiment. These may be used alone or in combination of two or more.

[0015] In this embodiment, the caseinate accounts for 10 to 99% by mass of the total solid content, preferably 20 to 95% by mass, more preferably 30 to 90% by mass, even more preferably 40 to 80% by mass, and even more preferably 40 to 70% by mass. When the caseinate content is set within the above range, the texture, such as hardness, elasticity, crispness, and stickiness, tends to approach that of white rice.

[0016] It is known that caseinate has different properties depending on the type of alkali used for neutralization. That is, caseinates having divalent cations such as calcium caseinate and magnesium caseinate are aggregates of 10 to 50 casein molecules, forming a submicelle structure. On the other hand, in caseinate containing monovalent cations such as sodium or potassium, the individual caseins are free and in a random coil state. In this embodiment, it is preferable to use a caseinate having a divalent cation, and it is particularly preferable to use calcium caseinate or magnesium caseinate, in view of heat resistance during cooking and the ease with which a good texture can be obtained.

[0017] A protein source similar to caseinate is total milk protein. Total milk protein is composed of micellar casein and whey protein, and the ratio of micellar casein to whey protein is usually about 9:1 to 8:2. Micellar casein, which is abundant in total milk protein, is an aggregate formed by gathering 1,000 to 2,000 casein molecules, such as α1-casein, α2-casein, β-casein, or κ-casein. Total milk protein has a large micellar structure formed by the association of such small micelles (aggregates) called submicelles, and is therefore different from the caseinate used in this embodiment.

[0018] <At least one of cereal grains and starch> The cereal grains and / or starches used together with the caseinate may be cereal grains alone, starch alone, or a combination of cereal grains and starch, either singly or in combination of two or more.

[0019] (Grain grains) Examples of cereal grains used in the present embodiment include seeds or fruits of barley grains, rice (brown rice, 5-minute polished rice, polished rice, germ polished rice, no-rinse rice, etc.), wheat, rye, oats, oats, Job's tears, soybeans, adzuki beans, buckwheat, corn, barnyard millet, foxtail millet, millet, quinoa, amaranth, etc. Among these, rice and corn are preferably used because they can impart a rice-like texture. The cereal grains may be used alone or in a blend of two or more types. They may be milled or soaked in water. They may also be pulverized or powdered, with their size adjusted.

[0020] (starch) The starch used in this embodiment refers to a refined starch other than the starch contained in the cereal grains, and examples thereof include wheat starch, corn starch, potato starch, rice starch, tapioca starch, sweet potato starch, α-starch, dextrin, carboxymethyl starch, etc. These starches may be unprocessed raw starches or processed starches that have been subjected to known enzymatic processing, physical processing, chemical processing, etc. The starches may be used alone or in combination of two or more.

[0021] In this embodiment, at least one of the cereal grains and the starch preferably accounts for 1 to 90% by mass of the total solid content, more preferably 3 to 75% by mass, even more preferably 5 to 60% by mass, and even more preferably 10 to 40% by mass. When the content of at least one of the grains and starch is set within the above range, the texture, such as hardness, elasticity, crispness, and stickiness, tends to approach that of white rice.

[0022] <Divalent cation> The rice grain-like food product of this embodiment preferably contains a divalent cation as an optional ingredient in addition to the caseinate and at least one of cereal grains and starch. Such divalent cations include, for example, magnesium ions (Mg 2+ ), calcium ions (Ca 2+ ), barium ions (Ba 2+ ), zinc ions (Zn 2+ ), and among them, magnesium ions (Mg 2+ ), calcium ions (Ca 2+These may be used alone or in combination of two or more. Among the caseinates, there are those such as magnesium caseinate and calcium caseinate that themselves contain divalent cations such as magnesium and calcium, and the divalent cations contained in such caseinates are also included in the divalent cations of this embodiment. Furthermore, the divalent cations used in this embodiment are not limited to divalent cations derived from proteins, and divalent cations may be added by using, for example, readily soluble food additives such as calcium chloride, calcium lactate, magnesium chloride, etc.

[0023] When the divalent cation is used, the divalent cation is contained in an amount of preferably 0.01 to 5 mass % of the total solid content, more preferably 0.05 to 2 mass %, even more preferably 0.2 to 1.8 mass %, and even more preferably 0.4 to 1.5 mass %. When the divalent cation content is set within the above range, the texture, such as hardness, elasticity, crispness, and stickiness, tends to approach that of white rice.

[0024] <Micellar casein> The rice grain-like food product of this embodiment may contain micellar casein as an optional ingredient in addition to the caseinate and at least one of cereal grains and starch. Micellar casein accounts for the majority of the proteins contained in milk, and is casein that is bound by calcium and phosphorus to form a micellar structure. When micellar casein is used, it preferably accounts for 2 to 40 mass % of the total solid content, more preferably 3 to 45 mass %, even more preferably 5 to 40 mass %, and even more preferably 5 to 35 mass %. When the micellar casein content is set within the above range, the texture, such as hardness, elasticity, crispness, and stickiness, tends to approach that of white rice. However, when using micellar casein, it is preferable that the content relative to the total solid content is less than that of caseinate, and the mass ratio of micellar casein to caseinate (micellar casein / caseinate) is preferably 0.1 to 1, more preferably 0.2 to 1, still more preferably 0.3 to 1, and even more preferably 0.5 to 1. If the content of micellar casein relative to caseinate is too high, a texture similar to that of polished rice tends to be difficult to obtain.

[0025] <pH adjuster> The granular food of rice grains in the present embodiment preferably has a pH adjuster of an optional component together with at least one of the caseinate, cereal grains, and starch. Examples of such pH adjusters include gluconic acid, glucono delta lactone (GDL), malic acid, citric acid, lactic acid, L-tartaric acid, etc. Among them, GDL is preferably used from the viewpoint of flavor. These can be used alone or in combination of two or more. The granular food of rice grains in the present embodiment is preferably set to a pH of 4 to 10, more preferably pH 4.5 to 8, still more preferably pH 4.8 to 7, and even more preferably pH 5 to 6. When the pH adjuster is used, it becomes easy to control the pH. When the pH of the granular food of rice grains is set within the above range, the texture such as hardness, elasticity, good chewiness, stickiness, etc. tends to approach that of polished rice.

[0026] <Other materials> In the granular food of rice grains in the present embodiment, as optional components in addition to the components used above, for example, thickeners such as guar gum, xanthan gum, carrageenan, pullulan, locust bean gum, tamarind gum, etc., gelling agents such as glucomannan, alginic acid, etc., dietary fibers such as cellulose, hemicellulose, pectin, chitin, collagen, etc., inorganic salts such as calcium hydroxide, calcium lactate, etc., gelling agents such as sodium alginate, preservatives such as calcium chloride dihydrate, various vitamins, etc. can be used. These can be used alone or in combination of two or more.

[0027] In this embodiment, the proteins other than the caseinate and micellar casein preferably account for 80% by mass or less of the entire rice grain food, more preferably 60% by mass or less, and even more preferably 40% by mass or less. If the protein content other than caseinate and micellar casein is too high, the texture and flavor tend to differ from white rice. When a protein other than caseinate and micellar casein is blended, the mass ratio of the protein other than caseinate and micellar casein to the caseinate (protein other than caseinate and micellar casein / caseinate) is preferably 0.01 to 8.0, more preferably 0.01 to 6.0, even more preferably 0.01 to 3.0, and even more preferably 0.01 to 0.5. If the mass ratio of proteins other than caseinate and micellar casein to caseinate is too high, the texture and flavor tend to differ from those of white rice.

[0028] The rice grain food product of this embodiment preferably has a bulk density set to 0.3 to 1.2 g / mL, more preferably 0.4 to 1.1 g / mL, even more preferably 0.45 to 1 g / mL, and even more preferably 0.5 to 0.9 g / mL. If the bulk density of the rice grain food is within the above range, when cooked together with white rice, it tends to have a firm texture that does not feel strange to the teeth. The bulk density of the rice grain food can be controlled, for example, by mixing various ingredients in a kneading extruder and adjusting the conditions (temperature, size of the die hole, cutter speed, etc.) when extruding.

[0029] The rice grain-like food product of this embodiment usually contains water that was added when various ingredients were kneaded and formed into rice grains. However, in order to maintain the shape of rice grains after cooking, the water content is preferably adjusted to 3 to 30% by mass, more preferably 4 to 25% by mass, even more preferably 5 to 18% by mass, and even more preferably 6 to 15% by mass.

[0030] According to this configuration, the product contains caseinate and at least one of cereal grains and starch, and the caseinate accounts for 10 to 99% by mass of the total solid content, so that the product does not dissolve even when cooked in a rice cooker together with white rice, and the shape of the rice grains can be maintained. In addition, when cooked in a rice cooker, the texture and flavor are comparable to white rice, so by simply adding it when cooking white rice, you can consume more protein without changing your usual diet.

[0031] The reason for this is not clear, but it is thought that micelles of a suitable size form a cross-linked structure, which gives the food heat resistance and a suitable texture.

[0032] Such a rice grain food product can be produced, for example, as follows. That is, the rice grain food of this embodiment can be obtained by preparing ingredients for the rice grain food, kneading, extruding, and shearing the prepared ingredients using a kneading extruder, and, if necessary, drying (reducing the moisture content) the ingredients.

[0033] <Mixing, extrusion and shearing processes> The prepared materials are fed into the extruder through the feed port together with water and / or steam. The extruder is a device that can perform kneading and extrusion by adding water and / or steam to granular or powdered materials, kneading them by rotating a screw while heating them, and extruding them under pressure. The added material is kneaded under pressure and heat, extruded into a predetermined shape through a die provided at the extrusion port of the extruder, and cut into a predetermined size with a cutter to form the shape of rice grains.

[0034] The heating temperature is, for example, preferably 20 to 140°C, more preferably 20 to 120°C, and even more preferably 20 to 100°C. Furthermore, if the feed port is located upstream and the extrusion port is located downstream, and there are multiple locations between the upstream and downstream where temperatures can be set, it is preferable to set the temperature near the extrusion port lower than other locations in order to prevent swelling.

[0035] In this embodiment, the bulk density can be set within a predetermined range by appropriately setting the operating conditions of the extruder (heating temperature, screw rotation speed, pressurized heating time, cutter speed, die hole size, etc.).

[0036] <Drying process> The rice grain food obtained in the above step may be subjected to a drying step as needed to control the moisture content within a predetermined range. Examples of the drying method in the drying step include natural drying, drying by blowing hot air, and drying under reduced pressure. Among these, the method of blowing hot air is preferred because it allows for more precise control of the moisture content. When drying is performed by blowing hot air, it is preferable to use hot air set at a temperature of, for example, 30 to 120° C., more preferably 40 to 100° C., and even more preferably 50 to 80° C. Setting the temperature within the above ranges tends to prevent scorching and shorten the drying time.

[0037] The rice grain food product of this embodiment can be cooked and eaten like white rice, and can also be used as a food ingredient or filling, for example. [Example]

[0038] The present invention will be specifically described below with reference to examples. However, the present invention is not limited in any way by the following examples. Prior to the Examples and Comparative Examples, the following components were prepared. Furthermore, the component compositions shown below are all expressed on a mass basis unless otherwise specified.

[0039] First, the following ingredients were prepared for the rice grain food. [Caseinate] Casein K Spray: Caseinate (potassium caseinate) rich in potassium neutralized with potassium solution (manufactured by Nippon Shinyaku Co., Ltd.) Casein Calcium S: Casein calcium (manufactured by Nippon Shinyaku Co., Ltd.) Magnesium Caseinate S: Magnesium Caseinate (manufactured by Nippon Shinyaku Co., Ltd.) EM9N: Casein calcium (manufactured by Nippon Shinyaku Co., Ltd.) [Grain grains and starches] 605VH: Modified starch (manufactured by Itochu Foods Co., Ltd.) Rice flour (manufactured by Zushi Grain Flour Co., Ltd.) Cornstarch (manufactured by Nihon Shokuhin Kako Co., Ltd.) CIT-605VH: Modified starch (manufactured by Itochu Foods Co., Ltd.) Corn Grits Yellow No. 4P (Sunny Maize) Corn Grits Yellow No. 4M (Sunny Maize) Corn Grits White No. 4J (Sunny Maize) [Proteins other than caseinate] Total milk protein: Refit MCI88 (protein content 85.2%, micellar casein 78%) (manufactured by Nippon Shinyaku Co., Ltd.) Acid casein (Meggle Japan) PROGEL 800 whey protein (manufactured by Nippon Shinyaku Co., Ltd.) [others] 0.2M citric acid solution: pH adjuster Xanthan gum: gelling agent Glucomannan: Gelling agent Malic acid: pH adjuster GDL: pH adjuster Calcium hydroxide: pH adjuster and calcium salt Calcium lactate: calcium salt Algin I-3G: Gelling agent Glucomannan: Gelling agent Calcium chloride dihydrate: calcium salt Magnesium chloride: magnesium salt Milk calcium: calcium source (manufactured by Nippon Shinyaku Co., Ltd.)

[0040] [Example 1] As shown in Table 1 below, a mixture was prepared by mixing 12.57 parts of calcium caseinate S, 6.28 parts of corn grits yellow No. 4P, 1.01 parts of GDL, and 0.14 parts of milk calcium. The mixture was fed at a rate of 21.5 kg / h and kneaded and extruded using an extruder with 23.6% water added. The mixture was then sheared to a predetermined length using a cutter installed near the extrusion outlet and dried with hot air at 80°C to obtain a rice grain-like food product with a bulk density of 0.6097 and a moisture content of 13.17%. The operating conditions of the extruder are as follows: The rotation speed of the mixing screw was set to 91.04 rpm. The extruder heating temperature was set at five points. With the feed port positioned upstream and the extrusion port positioned downstream, the measured temperatures at each point were 30°C, 30°C, 30°C, 30°C, and 40°C from upstream to downstream. The rotation speed of the cutter at the extrusion outlet was set to 1000 rpm.

[0041] [Examples 2 to 3, Comparative Example 1] Rice granular foods were obtained in the same manner as in Example 1, except that the material composition of the rice granular food and the size of the die were changed as shown in Table 1 below. The bulk density and moisture content of the obtained rice granular foods are also shown in Table 1.

[0042] <Evaluation of appearance and texture> A mixture of 150g of polished rice and 60g of rice granule food was cooked with 300g of water in an induction rice cooker (RC-5XF, manufactured by Toshiba Lifestyle Corporation) using the standard cooking mode. Ten trained monitors first visually inspected the appearance of the cooked rice granule food, then tasted the mixed rice, and evaluated the results based on the following criteria. The most common evaluation among the 10 panelists was used as the evaluation of the rice granule food. [Evaluation indicators] ◯ (Good): The shape was maintained and the texture was similar to that of white rice. × (bad): The shape was maintained, but the texture was not what you would call white rice.

[0043] [Table 1]

[0044] From the results in Table 1, it can be seen that Examples 1 to 3 could be cooked in a rice cooker together with white rice, and were comparable to white rice in appearance, texture, and flavor. In contrast, the rice of Comparative Example 1 was too hard and had a texture that was hard to call white rice.

[0045] Next, to further explain this embodiment, the following experiment was carried out. In other words, since manufacturing using an extruder is a large-scale process, we established an evaluation system for rice grain foods to perform similar evaluations in laboratory experiments, and conducted the experiments as follows.

[0046] [Experimental Examples 1-41] As shown in Tables 2 to 6 below, rice grain food ingredients and water were prepared, and then mixed in a Cuisinart to prepare rice grain food compositions. The obtained rice grain-shaped food composition was divided into equal portions the size of rice grains to prepare several (approximately 20) rice grain-sized foods (rice grain-shaped foods). These were then placed in a heat-resistant vinyl pouch together with 50 g of water and heated in a water bath at approximately 95°C for 30 minutes.

[0047] After heating, the appearance of the rice grain-like food in the vinyl pouch was visually observed, and the food was actually eaten and its hardness (texture) was evaluated based on the following index.

[0048] (Evaluation indicators) ◎ ...It did not dissolve when heated, but a slightly cloudy liquid was generated around it. It had a slightly harder texture and was slightly more elastic than regular cooked white rice. 〇 ※1...It did not dissolve when heated, but a slightly cloudy liquid formed around it. The texture was similar to that of regular cooked white rice. 〇 ※2 ...It did not dissolve when heated, but a clear liquid was generated around it. It had a slightly harder texture than regular cooked white rice. △ ※1 ...It partially dissolves, but the structure remains intact, and the texture is slightly softer than that of regular cooked white rice. △ ※2 ...It dissolves a little, but the structure remains, and the texture is similar to that of regular cooked white rice. × ※1 ...either they disintegrated and fell apart or completely dissolved, leaving a cloudy solution. × ※2 ...It does not dissolve and retains its structure, giving it a different texture from the mushy texture of white rice.

[0049] When the above indexes are rated as △, ◯, or ⊚, it has been confirmed that a rice grain-like food rated as ◯ (good) can be obtained when produced using an extruder in accordance with the examples.

[0050] [Table 2]

[0051] [Table 3]

[0052] [Table 4]

[0053] [Table 5]

[0054] [Table 6]

[0055] As shown in Tables 2 to 6, in Experimental Examples 2 to 32 and 34 to 41, it was possible to prepare rice grain foods that did not melt even when heated and had a rice-like texture. In contrast, in Experimental Examples 1 and 33, which did not contain caseinate, it was found that only rice grain foods with a texture that was too hard to be called white rice were obtained.

[0056] Furthermore, for Experimental Examples 33 to 41, stress (g) and crispness (N / mm) were also measured using a texture analyzer manufactured by Eiko Seiki Co., Ltd. That is, after heating for 30 minutes in a water bath at about 95°C, the dough was returned to room temperature and then the stress and crispness were measured using a texture analyzer and quantified. Stress was measured using a cylindrical plunger with a diameter of 35 mm and a height of 35 mm at a measurement speed of 0.5 mm / s and a strain of 90%.Cuttability was measured using a cutter with a width of 69 mm, a thickness of 3 mm, and a height of 90 mm at a measurement speed of 0.2 mm / s and a strain of 90%.

[0057] As a result, as shown in Table 6, Experimental Example 33 (corresponding to the comparative example) had the highest values ​​for stress and crispness, which matched the sensory evaluation. Here, it has been confirmed that the stress and crispness values ​​in the experimental examples are almost the same as those of the rice grain-like food of this embodiment produced using an extruder in accordance with the examples.

[0058] The rice grain food product of this embodiment preferably has a post-cooking stress of 100 to 2800 g, more preferably 300 to 2500 g, and even more preferably 600 to 2200 g. Furthermore, the rice grain food product of this embodiment preferably has a crispness after cooking of 0.01 to 0.44 N / mm, more preferably 0.03 to 0.42 N / mm, and most preferably 0.05 to 0.40 N / mm. If the strength and crispness of the rice grain food are within the above ranges, when cooked together with white rice, it tends to have a firmness that is more comfortable to the touch. [Industrial Applicability]

[0059] The rice granule food of the present invention is useful as a high-protein food having a texture and flavor reminiscent of rice.

Claims

1. caseinate and at least one of cereal grain and starch, A rice grain-like food product containing the caseinate in an amount of 10 to 99% by mass of the total solid content.

2. Further, it has a divalent cation, 2. The rice grain food according to claim 1, wherein the divalent cation is present in an amount of 0.01 to 5% by mass of the total solid content.

3. 3. The rice granular food according to claim 1, having a bulk density of 0.3 to 1.2 g / mL.

4. 3. The rice granular food according to claim 1, wherein the water content is 3 to 30% by mass.

5. 3. The rice granular food according to claim 1, further comprising a pH adjuster.

6. Prepare the ingredients for the rice grain food. A method for producing a rice grain food product, comprising the steps of kneading, extruding, and shearing the prepared material using a kneading extruder, The method for producing a rice grain-like food product comprises a caseinate and at least one of cereal grains and starch, and the caseinate accounts for 10 to 99 mass% of the total solid content.

7. The rice grain food product further comprises a divalent cation; The method for producing a rice granular food according to claim 6, wherein the divalent cations are present in an amount of 0.01 to 5% by mass of the total solid content.

8. The method for producing a rice granular food according to claim 6 or 7, wherein the bulk density of the rice granular food is 0.3 to 1.2 g / mL.

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