Rice noodles

Abstract

To provide a rice noodle capable of stably noodle making by a roll type noodle machine and having flavor.SOLUTION: Rice noodle has rice flour containing germinated brown rice alpha flour made from germinated brown rice flour whose starch is α starch, polished rice α flour made from polished rice flour whose starch is α starch, and white rice β flour made from polished rice flour whose starch is β starch as a raw material, a proportion relative to the whole rice flour is 10 mass% or more and 35 mass% or less of the germinated brown rice α flour, 15 mass% or more and 40 mass% or less of the polished rice α flour, and 40 mass% or more and 60 mass% or less of the polished rice β flour. It is preferable that the proportion of germinated brown rice α flour is 20 mass % or more and 30 mass % or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to rice noodles made primarily from rice flour. [Background technology]

[0002] Since many noodles contain wheat as an ingredient, people who cannot eat foods containing wheat due to allergies, etc., or who limit their gluten intake in order to improve their constitution, etc., have limited opportunities to eat noodles. Some people also cannot eat buckwheat due to allergies. One type of noodle that such people can safely eat is rice noodles, which are made primarily from rice. Traditionally, rice noodles have mainly been made from white rice, and are made by adding water and other ingredients to white rice flour, which contains beta starch (hereinafter referred to as "white rice β flour"), or white rice flour, which contains alpha starch (alpha-activated beta starch) (hereinafter referred to as "white rice α flour"), to produce noodles.

[0003] In recent years, germinated brown rice, which is richer in nutrients such as vitamins, minerals, and dietary fiber than white rice, has been attracting attention, and attempts have been made to commercialize rice noodles that contain germinated brown rice. For example, Patent Document 1 discloses udon noodles made from germinated brown rice, and Patent Document 2 discloses germinated brown rice noodles made mainly from germinated brown rice and white rice flour. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2008-301708 A [Patent Document 2] Patent Publication No. 2021-83406 Summary of the Invention [Problem to be solved by the invention]

[0005] The udon noodles described in Patent Document 1 contain germinated brown rice, but most of the ingredients are wheat flour, so people who cannot consume wheat cannot eat them. In contrast, the germinated brown rice noodles described in Patent Document 2 do not contain wheat flour. However, the germinated brown rice noodles described in Reference 2 are made using an extrusion-type noodle making machine. In other words, it is not based on the premise that noodles will be made using a roll-type noodle making machine, which is one of the main noodle making machines.

[0006] To make noodles using a roll-type noodle making machine, the noodle dough (a mixture of grain flour with added water, salt, etc.; the same applies below) needs to have the right amount of stickiness (adhesiveness). If the stickiness is too low, the noodle dough will break when it is stretched. On the other hand, if the stickiness is too high, problems will arise in which one area of ​​the noodle dough will stick to another area when it is stretched into a strip and wound around the roll, and in that the process of cutting the thinly stretched noodle dough into noodle shapes cannot be carried out stably.

[0007] In addition, the noodles described in the cited documents 1 and 2 do not have the savory flavor of buckwheat, and therefore cannot satisfy the demand for savory tasting noodles. The present invention has been made in consideration of the above circumstances, and has an object to provide fragrant rice noodles that can be stably produced using a roll-type noodle making machine. [Means for solving the problem]

[0008] The rice noodles of the present invention that meet the above-mentioned objectives are made from rice flour that contains germinated brown rice α flour made from germinated brown rice flour whose starch is α-starch, white rice α flour made from white rice flour whose starch is α-starch, and white rice β flour made from white rice flour whose starch is β-starch, with the germinated brown rice α flour accounting for 10% by mass or more and 35% by mass or less, the white rice α flour for 15% by mass or more and 40% by mass or less, and the white rice β flour for 40% by mass or more and 60% by mass or less of the total rice flour. Effect of the Invention

[0009] The rice noodles of the present invention have a ratio of germinated brown rice α flour of 10% by mass to 35% by mass, white rice α flour of 15% by mass to 40% by mass, and white rice β flour of 40% by mass to 60% by mass, so that the rice flour dough has a moderate stickiness, can be stably produced using a roll-type noodle making machine, and has a fragrant taste.

[0010] This is because the inventors of the present application have obtained the following knowledge through various verifications, and based on this knowledge, have conducted repeated experiments to discover the mixing ratio of germinated brown rice α flour, white rice α flour, and white rice β flour that enables stable noodle production using a roll-type noodle making machine and produces fragrant rice noodles.

[0011] 1) Germinated brown rice flour, which contains beta starch (germinated brown rice beta flour), does not impart a fragrant flavor to rice noodles, but when germinated brown rice alpha flour is added to the rice noodle ingredients, it gives the rice noodles a fragrant flavor. 2) As the proportion of germinated brown rice alpha flour increases, the fragrant flavor of the rice noodles becomes stronger. If the proportion of germinated brown rice alpha flour is too high, the rice noodles will lose their fragrant flavor and become bitter. 3) Germinated brown rice α flour gives rice noodle dough stickiness, and has a greater effect on the stickiness of rice noodle dough than white rice β flour, but a smaller effect on the stickiness of rice noodle dough than white rice α flour. In other words, the rate of increase in the stickiness of rice noodle dough with an increase in germinated brown rice α flour is smaller than the rate of increase in the stickiness of rice noodle dough with an increase in white rice α flour, and the rate of decrease in the stickiness of rice noodle dough with a decrease in germinated brown rice α flour is smaller than the rate of decrease in the stickiness of rice noodle dough with a decrease in white rice α flour. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Next, embodiments embodying the present invention will be described for the sake of understanding the present invention. The rice noodles in one embodiment of the present invention are made from rice flour containing germinated brown rice α flour made from germinated brown rice flour whose starch is α-starch, white rice α flour made from white rice flour whose starch is α-starch, and white rice β flour made from white rice flour whose starch is β-starch, with the proportions of germinated brown rice α flour to the total rice flour being 10% by mass or more and 35% by mass or less, white rice α flour being 15% by mass or more and 40% by mass or less, and white rice β flour being 40% by mass or more and 60% by mass or less.

[0013] In this embodiment, germinated brown rice alpha flour is produced by heating non-gelatinized germinated brown rice under pressure, releasing the pressure, and subjecting the germinated brown rice to a swelling process accompanied by gelatinization, followed by a pulverization process. Polished rice alpha flour is also produced by the same process as germinated brown rice alpha flour. For example, an extruder is used to produce germinated brown rice alpha flour and polished rice alpha flour. Polished rice beta flour is produced by grinding raw rice.

[0014] The rice noodles are made by adding water and salt to a mixture of germinated brown rice alpha flour, polished rice alpha flour, and polished rice beta flour (rice flour) to make rice noodle dough, which is then made into noodles using a roll-type noodle making machine. Here, the ratio of germinated brown rice α flour, the ratio of white rice α flour, and the ratio of white rice β flour to the total rice flour contained in the rice noodle dough (in this embodiment, germinated brown rice α flour, white rice α flour, and white rice β flour) are set to between 10% and 35% by mass, between 15% and 40% by mass, and between 40% and 60% by mass, respectively, in order to enable stable noodle production using a roll-type noodle making machine and to give the rice noodles a moderately fragrant flavor.

[0015] If the ratio of germinated brown rice alpha-flour to the total rice flour is less than 10% by mass, the rice noodles will not be able to retain a stable fragrant taste, and if the ratio of germinated brown rice alpha-flour to the total rice flour exceeds 35% by mass, the fragrant taste of the rice noodles will exceed the fragrant taste and become bitter. Therefore, it is required that the ratio of germinated brown rice alpha-flour to the total rice flour be 10% to 35% by mass. From the standpoint of ensuring that the rice noodles have a suitable aroma, it is preferable that the ratio of germinated brown rice alpha-flour to the total rice flour be 20% by mass or more, and from the standpoint of ensuring that the rice noodles do not have a bitter taste, it is preferable that the ratio of germinated brown rice alpha-flour to the total rice flour be 30% by mass or less.

[0016] In addition, when the ratio of germinated brown rice alpha flour to the total rice flour is between 10% and 35% by mass, if the ratio of polished rice alpha flour to the total rice flour is less than 15% by mass or more than 40% by mass, it was found that the rice flour dough does not have an appropriate stickiness, and noodles cannot be stably made using a roll-type noodle making machine. Therefore, the ratio of polished rice alpha flour to the total rice flour must be between 15% and 40% by mass, and is preferably between 20% and 35% by mass. In addition, the rice flour may contain, for example, germinated brown rice β flour in addition to germinated brown rice α flour, polished rice α flour, and polished rice β flour. EXAMPLES

[0017] Next, an experiment conducted to confirm the effects of the present invention will be described. In an experiment, eight men and women in their 20s to 50s (referred to as Subject A, Subject B, Subject C, Subject D, Subject E, Subject F, Subject G, and Subject H in the experimental results) ate rice noodles (rice noodles heated in hot water) with different contents of germinated brown rice alpha flour, polished rice alpha flour, and polished rice beta flour, and rated the aroma and flavor on a three-point scale from 1 to 3. In order to standardize the timing of the ratings by each subject, the aroma and flavor were rated immediately after swallowing the rice noodles after putting them in the mouth, chewing, and swallowing.

[0018] The scoring was done on a scale where the higher the score, the better, with 1 point being given to no or almost no aroma (or flavor), 3 points being given to a moderate aroma (flavor), and 2 points being intermediate. As a preliminary step, eight people were given the following two rice noodle samples, which contained soybean flour instead of germinated brown rice alpha flour, and the scoring criteria were aligned. Sample 1: 25% soybean flour, 30% white rice alpha flour, 45% white rice beta flour Sample 2: 5% soybean flour, 30% white rice alpha flour, 65% white rice beta flour

[0019] Samples 1 and 2 contained only water and salt in addition to soybean flour, white rice alpha flour, and white rice beta flour. Samples 1 and 2 were selected by a rice noodle chef who tasted various noodles. Sample 1 was a sample that received a score of 3 for both aroma and flavor, and Sample 2 was a sample that received a score of 1 for both aroma and flavor.

[0020] The rice noodles used in the experiment are shown below. Rice noodles I: 20% germinated brown rice alpha flour, 30% white rice alpha flour, 50% white rice beta flour Rice noodles: 20% germinated brown rice alpha flour, 20% white rice alpha flour, 60% white rice beta flour Rice noodles H: 30% germinated brown rice alpha flour, 25% white rice alpha flour, 45% white rice beta flour Rice noodles 2: 10% germinated brown rice alpha flour, 35% white rice alpha flour, 55% white rice beta flour Rice noodles: 5% germinated brown rice alpha flour, 40% white rice alpha flour, 55% white rice beta flour

[0021] Rice noodles A, B, C, D, and E contained only water and salt in addition to germinated brown rice α flour, white rice α flour, and white rice β flour. The ratio of germinated brown rice α flour, white rice α flour, and white rice β flour in rice noodles A, B, C, D, and E is based on the total mass of germinated brown rice α flour, white rice α flour, and white rice β flour. The experimental results regarding aroma and flavor are shown in Tables 1 and 2 below, respectively.

[0022] [Table 1]

[0023] [Table 2]

[0024] The experimental results showed that rice noodles A, B, and C, which contain 20% or more germinated brown rice alpha flour by mass, received higher scores for aroma and flavor than rice noodles D and E, which contain 10% or less by mass of germinated brown rice alpha flour. Additionally, rice noodles D, which contains 10% germinated brown rice alpha flour by mass, received a higher score for aroma than rice noodles E, which contains 5% germinated brown rice alpha flour by mass, but the scores for flavor were the same.

[0025] Although the embodiment of the present invention has been described above, the present invention is not limited to the above-mentioned embodiment, and all changes in conditions that do not depart from the gist of the present invention are within the scope of application of the present invention. It goes without saying that germinated brown rice alpha flour and polished rice alpha flour may be produced using equipment other than an extruder. Furthermore, the rice noodle dough may contain substances other than germinated brown rice alpha flour, polished rice alpha flour, polished rice β flour, water, and salt (e.g., mugwort).

Claims

1. The rice noodles are made from rice flour containing germinated brown rice α flour, which is made from germinated brown rice flour whose starch is α-starch, white rice α flour, which is made from white rice flour whose starch is α-starch, and white rice β flour, which is made from white rice flour whose starch is β-starch, The rice noodles are characterized in that the proportions of the germinated brown rice α-flour relative to the total rice flour are 10% by mass or more and 35% by mass or less, the polished rice α-flour is 15% by mass or more and 40% by mass or less, and the polished rice β-flour is 40% by mass or more and 60% by mass or less.

2. 2. The rice noodles according to claim 1, wherein the proportion of the germinated brown rice alpha-flour to the total rice flour is 20% by mass or more.

3. 2. The rice noodles according to claim 1, wherein the proportion of the germinated brown rice alpha-flour to the total rice flour is 30% by mass or less.

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