Method for producing granular rice flour processed products and granular rice flour processed products, method for producing granular food processed products and granular food processed products, and food compositions

Abstract

Provided is a method for producing a granular rice flour product that has a superior flavor and texture, and is suitable for consumption by people who adhere to a plant-based diet, such as vegetarians and vegans, or who are allergic to certain foods such as wheat.　The method for producing a granular rice flour product comprises: a granulation step for granulating a mixture of a starting material rice flour and water to obtain granules; a heating step for heating the obtained granules until the starting material rice flour contained in the granules is gelatinized; and a drying step for drying the heated granules. The granulated rice flour product thus produced is gluten-free, and exhibits a chewy texture similar to that of couscous.

Description

[Technical Field]

[0001] (Citation of related applications) This application claims the benefit and priority of the Japanese patent applications (Japanese Patent Applications No. 2022-212359 and Japanese Patent Applications No. 2022-212360) filed on 28 December 2022. This application expressly claims priority to the aforementioned patent applications, and by reference, the entire disclosure of those applications is incorporated herein for all purposes.

[0002] This invention relates to a granulated rice flour product having excellent taste and texture. Furthermore, this invention relates to a granular food product having excellent taste and texture. Also, this invention relates to a food composition containing a granulated rice flour product and / or a granular food product. [Background technology]

[0003] In recent years, processed foods (noodles, bread, confectionery, etc.) that use rice flour instead of wheat flour have been attracting attention as a way to address food allergies caused by wheat flour and to expand rice consumption.

[0004] However, processed foods made with rice flour are characterized by their chewy texture due to the action of amylopectin, a sticky component contained in rice. Furthermore, unlike wheat flour, rice flour does not contain gluten (it is gluten-free), so even when water is added and kneaded, the rice flour particles do not bond together, making it difficult to form a cohesive dough. For this reason, when manufacturing processed foods using rice flour, it has been necessary to treat the rice flour itself or to increase the amount of water added during kneading. Examples of processed foods using rice flour include pasta made using rice flour in a paste form as a binder (Patent Document 1), and rice flour bread made without gluten or thickeners (Patent Document 2).

[0005] Furthermore, the number of consumers who prefer vegetarian or vegan diets is increasing globally, and a variety of vegetarian and vegan foods are being developed (for example, Patent Document 3). [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2017-23043 [Patent Document 2] Japanese Patent Publication No. 2007-244220 [Patent Document 3] Special Publication No. 2021-500043 (WO2019 / 88834) [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] As described above, the methods described in Patent Documents 1 and 2 had problems in terms of manufacturing efficiency and the texture of the processed food produced, due to the treatment of the rice flour itself and the amount of water used during mixing.

[0008] Under these circumstances, an object of the present invention is to provide a granular rice flour processed product having excellent taste and texture, and a method for producing the same. Another object of the present invention is to provide a granular food processed product having excellent taste and texture, and a method for producing the same. Furthermore, an object of the present invention is to provide a food composition containing the granular rice flour processed product or the granular food processed product. [Means for solving the problem]

[0009] The inventors of this invention have conducted extensive research to solve the above problems and have found that the following invention is suitable for the above purpose, leading to the present invention.

[0010] In other words, the present invention relates to the following invention. <1> A granulation process to obtain granules by granulating a mixture containing raw rice flour and water, A heating step of heating the obtained granulated product until the raw material rice flour contained in the granulated product is gelatinized, and a drying step of drying the heated granulated product. A method for producing a granular rice flour product having these steps. <2> The method for producing a granular rice flour product according to <1>, wherein the particle size is 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less). <3> The method for producing a granular rice flour product according to <1> or <2>, wherein the heating method in the heating step is heating by steaming. <4> The method for producing a granular rice flour product according to any one of <1> to <3>, wherein the raw material rice flour contains rice flour having an average particle size (D 50 ) of 450 μm or more and 650 μm or less. <5> The method for producing a granular rice flour product according to any one of <1> to <4>, wherein the raw material rice flour is both or either one of white rice flour and brown rice flour. <6> The method for producing a granular rice flour product according to <5>, wherein the raw material rice flour is brown rice flour.

[0011] <1A> A granular rice flour product obtained by the production method according to any one of <1> to <6>. <2A> The granular rice flour product according to <1A>, wherein the particle size is 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less). <3A> A granular rice flour product obtained by gelatinizing a granulated product of raw material rice flour and then drying it. <4A> The granular rice flour product according to <3A>, wherein the particle size is 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less). <5A> The granular rice flour product according to any one of <1A> to <4A>, which is for vegetarian or vegan food products. <6A> The granular rice flour product according to any one of <1A> to <4A>, which is for hospital food, patient food, nursing food or baby food.

[0012] <1B> A granulation step of granulating a mixture containing raw material rice flour, an additive component and water to obtain a granulated product, <> and a heating step of heating the obtained granulated product until the raw material rice flour contained in the granulated product is gelatinized. A method for manufacturing a granular rice flour product, comprising a drying step of drying the heated granulated product. <2B> The method for manufacturing a granular food product according to <1B>, wherein the particle size is 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less). <3B> The method for manufacturing a granular food product according to <1B> or <2B>, wherein the heating method in the heating step is heating by steaming. <4B> The method for manufacturing a granular food product according to any one of <1B> to <3B>, wherein the raw rice flour is either or both white rice flour and brown rice flour. <5B> The method for manufacturing a granular food product according to <4B>, wherein the raw rice flour is brown rice flour. <6B> The method for manufacturing a granular food product according to any one of <1B> to <5B>, wherein the additional component is one or more plant-based foods selected from cereals, tubers, seeds, beans, vegetables, fruits, mushrooms, and algae.

[0013] <1C> A granular food product obtained by the manufacturing method according to any one of <1B> to <6B>. <2C> The granular food product according to <1C>, wherein the particle size is 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less). <3C> A granular food product obtained by granulating a mixture containing raw rice flour, an additional component, and water, heating the granulated product until the raw rice flour contained in the granulated product is gelatinized, and then drying it. <4C> The granular food product according to <3C>, wherein the particle size is 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less). <5C> The granular food product according to <3C> or <4C>, wherein the additional component is one or more plant-based foods selected from cereals, tubers, seeds, beans, vegetables, fruits, mushrooms, and algae. <6C> The granular food product according to any one of <1C> to <5C>, which is for vegetarian or vegan food products. <7C> The food composition according to any one of <1C> to <5C>, which is for hospital food, patient food, nursing food, or baby food. <8C> A granular processed food product described in any of <1C> to <5C> that is a nutritional functional food.

[0014] A food composition comprising both or either of the granular rice flour processed product described in any of <1A> to <4A> and the granular food processed product described in any of <1C> to <4C>, and a component to be mixed. <2D> The food composition according to <1D>, comprising a plant-based food as the component to be mixed. <3D> Food composition as described in <1D> or <2D>, which is for vegetarian or vegan food use. <4D> A food composition according to <1D> or <2D> that is for use in hospital meals, meals for sick people, meals for elderly care, or baby food. [Effects of the Invention]

[0015] The present invention provides a granular rice flour product having excellent taste and texture. Furthermore, the present invention provides a granular food product having excellent taste and texture. Furthermore, the present invention provides a food composition containing the granular rice flour product or granular food product of the present invention.

[0016] The granular rice flour processed products and granular food processed products of the present invention can be stored at room temperature and can be consumed simply by rehydrating them with liquid, making them suitable not only for everyday meals but also for portable and emergency food supplies. Furthermore, the granular rice flour products and granular food products according to the present invention can be suitably consumed by vegans and people with food allergies to wheat, etc. In addition, the granular rice flour products and granular food products according to the present invention can be suitably consumed as hospital food, sick person food, nursing care food, or baby food. [Brief explanation of the drawing]

[0017] [Figure 1] This flowchart shows the manufacturing process for the granular rice flour product of the present invention. [Figure 2] This flowchart shows other manufacturing steps for the granular rice flour product of the present invention. [Figure 3]This flowchart shows the manufacturing process for the granular food product of the present invention. [Figure 4] This is a photograph showing an example of a granular rice flour product according to the present invention. [Figure 5] This is a summary of the sensory evaluation questionnaire. [Figure 6] This is a photograph showing an example of a granular food product according to the present invention. [Modes for carrying out the invention]

[0018] The present invention will be described in detail below with reference to examples. However, the present invention is not limited to the following embodiments and can be modified and implemented as such without departing from the spirit of the invention. The dimensions, materials, and other specific numerical values ​​shown in the embodiments are merely examples to facilitate understanding of the invention and do not limit the present invention unless otherwise specified.

[0019] In this specification, "~" is used to indicate an expression that includes the numbers or physical quantities before and after it. In this specification, the expression "A and / or B" includes "A only," "B only," and "both A and B."

[0020] One aspect of the present invention relates to a method for producing a granular rice flour product (hereinafter sometimes referred to as "the method for producing a granular rice flour product of the present invention" or simply "the method for producing a granular rice flour product"), comprising: a granulation step of granulating a mixture containing raw rice flour and water to obtain granules; a heating step of heating the obtained granules until the raw rice flour contained in the granules gelatinizes; and a drying step of drying the heated granules.

[0021] Furthermore, one embodiment of the present invention relates to raw rice flour and water This invention relates to a granular rice flour processed product obtained by gelatinizing granules by heating and then drying them (hereinafter, this may be referred to as "the granular rice flour processed product of the present invention" or simply "granular rice flour processed product"). Furthermore, the granular rice flour processed product of the present invention can be suitably produced by the method for producing the granular rice flour processed product of the present invention.

[0022] Furthermore, one aspect of the present invention relates to a method for producing a granular food product (hereinafter sometimes referred to as "the method for producing a granular food product of the present invention" or simply "the method for producing a granular food product"), comprising: a granulation step of granulating a mixture containing raw rice flour, an added component, and water to obtain granules; a heating step of heating the obtained granules until the raw rice flour contained in the granules is gelatinized; and a heating step of drying the heated granules.

[0023] Furthermore, one aspect of the present invention relates to a granular food product (hereinafter sometimes referred to as "the granular food product of the present invention" or simply "granular food product") obtained by granulating a mixture containing raw rice flour, an added component, and water, heating the granular product until the raw rice flour contained in the granular product gelatinizes, and then drying it. Furthermore, the granular food processed product of the present invention can be suitably manufactured by the method for manufacturing the granular food processed product of the present invention.

[0024] Furthermore, one aspect of the present invention relates to a food composition (hereinafter sometimes referred to as "the food composition of the present invention") that includes both or either of the granular rice flour processed product and the granular food processed product of the present invention, along with a component to be mixed.

[0025] As will be explained in more detail later, in this invention, "granular rice flour processed product" and "granular food processed product" share the common technical characteristic that they can be manufactured using the same manufacturing method, except for the difference in whether or not they contain additional components as raw materials for the granulation. In other words, "granular rice flour processed product" can also be described as "granular food processed product that does not contain additional components."

[0026] Furthermore, the particle size (size) of the "granular rice flour processed product" and the "granular food processed product" is not limited as long as it does not impair the purpose of the present invention, but it can be between 0.3 mm and 4.5 mm. The particle size of the granular food processed product of the present invention is measured by the sieving method and expressed as the sieve opening. In the case of these particle sizes (0.3 mm to 4.5 mm), granular rice flour products and granular food products are smaller in size (length) than the rice (short grain variety (approximately 5 mm)) commonly distributed in Japan.

[0027] The following describes each of the following: "Method for producing the granular rice flour product of the present invention," "The granular rice flour product of the present invention," "Method for producing the granular food product of the present invention," "The granular food product of the present invention," and "The food composition of the present invention."

[0028] "1. Method for manufacturing granular rice flour processed product and granular rice flour processed product" [1-1. Method for manufacturing granular rice flour products] The present invention provides a method for producing granular rice flour products, comprising: a granulation step of granulating a mixture containing raw rice flour and water to obtain granules; a heating step of heating the obtained granules until the raw rice flour contained in the granules gelatinizes; and a drying step of drying the heated granules.

[0029] The present invention provides a method for producing granular rice flour products, which involves molding a mixture containing raw rice flour and water to form granules, heating the resulting granules, and then drying the heated granules. The granular rice flour processed product to be manufactured is not limited as long as it does not impair the purpose of the invention, but the particle size can be 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less).

[0030] According to the method for producing granular rice flour products of the present invention, it is possible to obtain granular rice flour products having excellent taste and texture.

[0031] The method for producing the granular rice flour product of the present invention will be described in detail below. The steps for the manufacturing method of the granular rice flour product of the present invention will be explained with reference to the flowchart shown in Figure 1.

[0032] As shown in Figure 1, the method for producing granular rice flour products of the present invention is carried out in the order of granulation, heating, and drying. In addition, other steps such as coating with oil or fat, flavoring, and sieving can be added as needed.

[0033] In the following explanation, the granulation process may be referred to as "process (1)", the heating process as "process (2)", and the drying process as "process (3)".

[0034] <Process (1)> Step (1) is a process of granulating a mixture containing raw rice flour and water to obtain granulated material.

[0035] (raw rice flour) The raw material rice flour is rice flour used in the production of the granular rice flour processed product of the present invention, and is obtained by crushing and powdering the rice used as the raw material.

[0036] While non-glutinous rice is usually used as the raw material, colored rice, ancient rice, glutinous rice, etc. may also be used, as long as they do not impair the effects of the present invention. Examples of non-glutinous rice varieties include Japonica rice, Indica rice, and Javanica rice, which can be appropriately selected according to the purpose of this invention. The rice used as raw material is not limited in terms of whether it has germinated or not, its origin, or variety; it can be domestically produced in Japan or from other countries. The rice used as raw material can be any of the following varieties: long-grain (length: 6.61 mm or more, length / width ratio: 3.0 or more), medium-grain (length: approximately 5.5 to 6.60 mm, length / width ratio: 2.1 to 2.9), or short-grain (length: approximately 5 mm, length / width ratio: 2.0 or less).

[0037] The type of rice used as the raw material for the rice flour may be a single type or a combination of two or more types.

[0038] Furthermore, the degree of milling of the rice used as raw material is not particularly limited, and examples include white rice, partially milled rice, and brown rice. In the present invention, white rice flour is typically used as the raw material rice flour, but other types of rice flour may be used as long as they do not impair the effects of the present invention.

[0039] The raw rice flour may be used alone or in combination of two or more types. When using two or more types in combination, they can be mixed in any proportion.

[0040] The raw rice flour may be either white rice flour or brown rice flour, or either one of them. When the raw material rice flour is both white rice flour and brown rice flour (a mixture of white rice flour and brown rice flour), the mixing ratio (by weight) of white rice flour to brown rice flour can be, for example, 1:0.01 to 1:100.

[0041] To enhance the nutritional value, it is preferable to use brown rice flour, which is made by grinding brown rice, as the raw material for the rice flour. Brown rice is obtained by removing only the husk from the rice seed, and the white rice layer (endosperm) is surrounded by a waxy layer and a bran layer (pericarp, seed coat, and aleurone layer) from the outside in. In this invention, the outer layer of brown rice includes the waxy layer and the bran layer.

[0042] The raw material is brown rice of non-glutinous rice (Japonica rice, Indica rice, Javanica rice, etc.), but it may also contain other types of brown rice. Examples of other types of brown rice include colored rice (black rice, red rice, green rice, etc.) and aromatic rice. The origin and variety of the brown rice are not particularly limited.

[0043] The method for producing the raw rice flour is arbitrary, but it can typically be obtained by grinding the rice used as the raw material. Known food-grade grinders such as hammer mills and jet mills are used for the grinding process. Furthermore, other processing may be carried out after grinding as needed.

[0044] The resulting rice flour is usually classified to the desired particle size using a sieve or similar method. The raw rice flour can be adjusted to the desired particle size depending on the type of grinder and grinding time.

[0045] Furthermore, the particle size of the raw rice flour does not matter as long as it can be mixed with water and granulated, and it is possible to include raw rice flour of various particle sizes. One type of rice flour with a different particle size may be used alone, or two or more types of rice flour with different particle sizes may be used in combination. Furthermore, when mixing rice flours of different particle sizes, the content of each rice flour (raw rice flour of different particle sizes) can be appropriately adjusted within a range that does not impair the effects of the present invention.

[0046] The particle size of the raw rice flour should be appropriately selected considering the desired texture and granulation properties of the granular rice flour processed product. For example, the average particle size (D 50 Using rice flour with particles between 140 μm and 450 μm results in granular rice flour products with a chewy texture. Here, the average particle size (D 50 This represents the particle size at which the cumulative volume distribution reaches 50%, and is also called the median diameter.

[0047] Furthermore, in order to obtain the desired granular rice flour product with a popping texture when eaten, the average particle size (D 50 It is preferable to use rice flour with a particle size of 450 μm or more and 650 μm or less. Granular rice flour products manufactured containing rice flour of this particle size will have a chewy texture (similar to the texture of couscous made from durum wheat), as shown in the examples described later.

[0048] Furthermore, from the perspective of suppressing the formation of clumps during granulation, the average particle size (D 50 It is preferable to use rice flour with a particle size of 450 μm or more and 650 μm or less, in which case the yield rate of the resulting granular rice flour processed product can be improved.

[0049] The raw rice flour has an average particle size (D 50 If the particle size exceeds 650 μm, clumps are more likely to form when mixing the raw rice flour with water, which can make granulation difficult. The raw rice flour has an average particle size (D 50 If the particle size is less than 450 μm, it is difficult to mix the raw rice flour with water, requiring a large amount of water for thorough mixing, which can make granulation difficult.

[0050] (Composition ratio) The amount of water used in step (1) can be appropriately adjusted within the range that allows for the formation of granulated material, depending on the type and particle size of the raw rice flour, while still achieving the effects of the present invention.

[0051] The type of rice flour used as the raw material is not particularly limited as long as it does not impair the effects of the present invention. The following describes the mixing ratios when using white rice flour or brown rice flour as the raw material.

[0052] When using only white rice flour, the amount of water can be, for example, 20-50% by weight, assuming the total weight of the white rice flour is 100%.

[0053] When using only brown rice flour, the amount of water can be, for example, 30-45% by weight, assuming the total amount of brown rice flour is 100% by weight.

[0054] When using both white rice flour and brown rice flour, the amount of water can be, for example, 20-50% by weight, assuming the total weight of white rice flour and brown rice flour is 100% by weight. In this case, the mixing ratio (by weight) of white rice flour to brown rice flour can be, for example, 1:0.01 to 1:100.

[0055] The amount of water mixed with the raw rice flour is set appropriately according to the amount and type of raw rice flour being mixed, as well as the temperature and humidity of the external environment. If the amount of water is too much relative to the raw rice flour, it will become dough-like, and if there is too little water, the raw rice flour will not come together, which may make granulation difficult.

[0056] The water mixed with the raw rice flour may contain other components, as long as they do not impair the effects of the present invention. Typical other components include, but are not limited to, salt.

[0057] The water mixed with the raw rice flour may be from a range of temperatures, as long as it does not impair the effects of the present invention. Examples of the temperature ranges of the water to be mixed include 0°C to 100°C, 10°C to 80°C, 15°C to 60°C, and 20°C to 50°C.

[0058] In the granulation process, any mixing method can be used as long as the raw rice flour and water are thoroughly mixed, and the mixing order is not particularly limited. One may be added to the other and mixed, or both may be added and mixed simultaneously.

[0059] Furthermore, the mixing conditions for the raw rice flour and water are arbitrary; as long as the raw rice flour and water are thoroughly mixed, the conditions should be determined appropriately depending on the type, quantity, and proportion of the materials being mixed (raw rice flour and water). In addition, known mixing equipment or devices can be used for mixing.

[0060] Furthermore, granulated materials can be granulated using known granulation methods. For example, methods include allowing granulation to occur naturally during the mixing process, or using known granulators such as a stirring granulator.

[0061] In this invention, granulated material refers to a state in which powdered raw materials have been bound and aggregated to form granules. Although the granules obtained in step (1) are subjected to heat treatment and drying in subsequent steps (such as steps (2) and (3)), and their state changes, in this specification, unless otherwise specified, the granules after treatment will also be simply referred to as "granules."

[0062] The size of the granules is not particularly limited as long as it does not impair the objective of the present invention, but the size of the granules can be, for example, 0.3 mm to 5 mm, 0.5 mm to 4 mm, or 1 mm to 3 mm. Granules of the desired size can be obtained by sieving. For example, to obtain granules with a size of 1 mm to 3 mm, sieving should be performed to remove granules smaller than 1 mm or larger than 3 mm.

[0063] Alternatively, the size of the granules may be determined by visual inspection without sieving. When determining the size of the granules by visual inspection, if the granules are spherical, their diameter shall be used as the size; if the granules are not spherical, the length in the direction of the longest length shall be used as the size of the granules. If there are granules outside the specified range, these should be removed.

[0064] The size of the granules corresponds to the desired size (particle size) of the granular rice flour product, but the size (particle size) of the granular rice flour product changes due to subsequent heating and drying processes (steps (2) and (3)). Therefore, if necessary, the granules may be recovered after the heating process (step (2)) and drying process (step (3)) by sieving or other means to obtain the desired size.

[0065] <Process (2)> Step (2) is a step in which the granules obtained in step (1) are heated.

[0066] In the method for producing granular rice flour products, the heating method in the heating step is not particularly limited as long as it does not impair the effects of the present invention, but examples include heating by direct flame or steaming. Heating by direct flame may cause too much moisture to evaporate from the surface of the granules, but heating by steaming allows the granules to be heated in the presence of steam. For this reason, heating by steaming is preferred as the heating method.

[0067] In step (2), the heating conditions should be such that the raw rice flour contained in the granulated product is gelatinized. Here, "gelatinization" refers to the process where starch molecules lose their regularity and become gelatinous when heated with water. Gelatinized starch becomes more easily broken down by enzymes, improving its digestibility in the body.

[0068] The heating conditions are set appropriately within a range that allows the raw rice flour contained in the granules to gelatinize while maintaining the shape of the granules, and are determined appropriately according to the amount and type of granules.

[0069] The heating conditions may be such that all of the raw rice flour contained in the granules is gelatinized. By completely gelatinizing all of the raw rice flour contained in the granules in step (2), the granular rice flour product can be consumed as is or reconstituted with water or hot water (including soup, tea, etc.) without further heating. To gelatinize all of the raw rice flour contained in the granules, steaming at 100°C would take, for example, 15 minutes to 15 minutes.

[0070] Furthermore, when the granular rice flour product, which is the target product, is heated and cooked, it is not necessary for all of the raw rice flour contained in the granules to be gelatinized in step (2). Heating conditions that allow only a portion of the raw rice flour contained in the granules to be gelatinized are also acceptable. In this case, the degree of gelatinization of the raw rice flour contained in the granules can be appropriately determined depending on the cooking method of the granular rice flour product.

[0071] When heating by steaming, the heating temperature is, for example, in the range of 80°C to 120°C. The heating time is determined appropriately depending on the heating temperature, the amount and type of granulated material, the degree of gelatinization of the raw rice flour, the heating temperature, etc.

[0072] The heat-treated granules may be used directly in the next process (step (3)), or they may be classified to the desired particle size using a sieve or the like before being used in the next process.

[0073] <Process (3)> Step (3) is the process of drying the granulated material after heating. In step (3), the moisture content can be reduced by drying the granulated material after the heating process.

[0074] The conditions in step (3) are arbitrary and not particularly limited as long as they can reduce the moisture content of the granules after step (2). Examples of drying methods include hot air drying, cold air drying, vacuum drying, freeze-drying, and reduced-pressure drying.

[0075] The drying temperature is set appropriately within a range that reduces the moisture content of the granules, for example, in the range of 50 to 80°C.

[0076] The drying time should be such that the moisture content of the granules after step (2) is reduced, and should be determined considering the amount of granules to be dried, the temperature, etc. The moisture content of the granules after drying should be, for example, 15% by weight or less, or 10% by weight or less, when the dried granules are considered to be 100% by weight. The moisture content can be adjusted as appropriate depending on the dewatering method and equipment, and the temperature and humidity during manufacturing and storage.

[0077] (Other processes) Furthermore, the method for producing granular rice flour products of the present invention may include other steps as necessary, in addition to the steps described above (steps (1) to (3)), as long as they do not impair the objective of the present invention. Examples of other steps include a sieving step to standardize the size of the granules and a flavoring step for the granules.

[0078] For example, another process can be performed to standardize the size of the granules. By performing a sieving process, the granules that remain at the top of the sieve (so-called clumps) can be separated from the granules that pass through to the bottom of the sieve. If a sieving process is performed, it can be done after process (1) or after process (3). The sieving process may be performed after both processes or after only one of them, but it is preferable to perform it after process (3).

[0079] In the sieving process, the size of the sieve opening is appropriately selected according to the size of the granular rice flour product being manufactured. Through the sieving process, the granular rice flour processed product can be made to have particle sizes of, for example, 0.3 mm to 4.5 mm, or 0.5 mm to 3 mm.

[0080] Furthermore, as an additional step, for example, as shown in Figure 2, a coating step may be included in addition to the steps (1) to (3) described above. When the method for producing granular rice flour products of the present invention includes a coating step, it is preferable to perform it after the heating step (step (2)).

[0081] The coating process involves coating the heated granules with oil or grease. In the granulated material after step (2), the mixed rice flour has been gelatinized, so if it is dried in this state, the granules may stick together and form large clumps. By performing a coating process, it is possible to prevent the granules from sticking together.

[0082] Any oil or fat commonly used for food purposes may be used, and it can be either liquid or solid at room temperature. If the oil or fat is liquid at room temperature, it may be used as is; if it is solid at room temperature, it may be heated to a liquid state before use. Examples of vegetable oils include rice oil, olive oil, sesame oil, linseed oil, soybean oil, and corn oil, while examples of animal oils include beef tallow, pork tallow, lard, butter, margarine, and fish oil. In the present invention, rice oil, which has the same raw materials as the rice flour, is preferably used.

[0083] [1-2. Granular rice flour processed product] The granular rice flour processed product of the present invention is made from raw rice flour and water This is a granular rice flour product made by gelatinizing granulated material through heating and then drying it. The granular rice flour processed product of the present invention has excellent taste and texture (such as a chewy or popping texture). The granular rice flour product of the present invention is suitably produced by the method for producing granular rice flour products described above.

[0084] The size (particle size) of the granular rice flour processed product can be adjusted as needed by sieving. The particle size of the granular rice flour processed product of the present invention was measured by sieving and expressed as the sieve opening.

[0085] In order to obtain particularly excellent taste and texture, the particle size of the granular rice flour processed product is 0.3 mm to 4.5 mm, preferably 0.5 mm to 3 mm. With such a particle size, it is possible to have a popping texture (similar to the texture of couscous made from durum wheat), and the granular rice flour processed product of the present invention can be used as a couscous-like food.

[0086] The granular rice flour processed product of the present invention is suitable as a couscous-like food (a substitute for wheat couscous, so-called "rice flour couscous"). Below, a suitable example of a couscous-like food made from the granular rice flour processed product of the present invention will be described.

[0087] Couscous is typically made by steaming and drying durum wheat semolina flour that has been shaped into granules. Couscous is characterized by its unique chewy texture, and it has been difficult to achieve this unique texture when made using regular rice flour. In particular, as a raw material rice flour used in manufacturing, the average particle size (D 50 By including rice flour with particles between 450 μm and 650 μm, it is possible to achieve the characteristic chewy texture of couscous even when using rice flour.

[0088] When consuming granular rice flour products, it is preferable to rehydrate them (soften them by allowing them to absorb water) in liquids at various temperatures (for example, 0°C to 100°C) before eating. Water may be used as the liquid for rehydrating the granular rice flour products, but tea, milk, soy milk, or flavored soups may also be used.

[0089] Granular rice flour products can be rehydrated using various amounts of liquid, depending on the purpose. When granular rice flour is soaked in an equal or smaller amount of liquid, it retains the characteristic chewy texture of couscous, and the rehydrated granular rice flour can be enjoyed as a topping for salads, etc. Furthermore, when more liquid is added than the granular rice flour, it softens and develops a smooth, creamy texture, making it suitable for hospital meals, meals for the sick, meals for the elderly, and baby food.

[0090] Hospital meals are meals served to patients admitted to a hospital, sick person meals are meals for sick people, and nursing care meals are meals for people receiving nursing care. As described above, the granular rice flour processed product of the present invention can be consumed after being rehydrated with a liquid (for example, water, hot water, soup, soft drink, milk, etc.), and can be preferably used as hospital food, sick person food, or care food for people who are hospitalized or receiving home care, or for infants during the weaning period.

[0091] When used for hospital meals, meals for sick people, meals for the elderly, or baby food, the granular rice flour processed product of the present invention may be crushed to further reduce the particle size and then mixed with a liquid to be used as a liquid food.

[0092] The couscous-like food product described above is not limited to the food products to which the granular rice flour product of the present invention can be applied.

[0093] Because the granular rice flour processed product of the present invention has excellent taste and texture (for example, a chewy texture), it can be applied not only to the couscous-like food described above, but also to coatings for fried foods and other processed foods.

[0094] The form of the granular food product of the present invention is not limited as long as it does not impair the purpose of the present invention, and it may be used as is, molded, or used as an ingredient in processed foods. Specific examples of processed foods using the granular rice flour processed product of the present invention include bread, baked goods, and bar-shaped foods (such as cereal bars and granola bars).

[0095] The granular rice flour processed product of the present invention can be used not only in general foods, but also in health functional foods (foods with specified health functions, nutrient function foods, or foods with functional claims), so-called health foods (including beverages), concentrated nutritional supplements, liquid foods, hospital foods, sick people's foods, nursing care foods, health supplements (balanced nutrition foods, complete nutrition foods, etc.), infant and toddler foods, etc. (including cases where the granular rice flour processed product is an ingredient in these products).

[0096] Furthermore, the granular rice flour processed product of the present invention can be stored at room temperature and can be eaten as is or rehydrated with liquid (softened by water absorption) before consumption. Therefore, it can be used not only for everyday meals but also for portable food and emergency food.

[0097] The granular rice flour product of the present invention is substantially derived from rice flour and can therefore be used as a gluten-free food product. Furthermore, in one embodiment, the granular rice flour product of the present invention does not contain animal products and can therefore be used as a vegetarian or vegan food product.

[0098] "2. Method for manufacturing granular food products and granular food products" [2-1. Method for producing granular processed food products] The present invention provides a method for producing a granular food product, comprising: a granulation step of granulating a mixture containing raw rice flour, an added component, and water to obtain granules; a heating step of heating the obtained granules until the raw rice flour contained in them gelatinizes; and a heating step of drying the heated granules. The granular food products to be manufactured are not limited as long as they do not impair the purpose of the invention, but the particle size can be 0.3 mm or more and 4.5 mm or less (preferably 0.5 mm or more and 3 mm or less).

[0099] The method for producing the granular food product of the present invention is the same as the method described in [1-1. Method for producing granular rice flour product] above, except that when producing the granules, a mixture containing raw rice flour, an added component, and water is used instead of a mixture containing raw rice flour and water.

[0100] According to the method for producing granular food products of the present invention, it is possible to obtain granular food products having excellent taste and texture.

[0101] The method for producing the granular food product of the present invention will be described in detail below.

[0102] The steps for the manufacturing method of the granular food product of the present invention will be explained with reference to the flowchart shown in Figure 3. As shown in Figure 3, the manufacturing method for granular food products is carried out in the following order: granulation, heating, and drying. In addition, other steps such as coating with oil, flavoring, and sieving can be added as needed.

[0103] In the following explanation, the granulation process may be referred to as "process (1)", the heating process as "process (2)", and the drying process as "process (3)".

[0104] <Process (1)> Step (1) is a process of granulating a mixture containing raw rice flour, added components, and water to obtain granulated material. Here, granulated material refers to a state in which the raw rice flour and added components have bound and aggregated to form granules.

[0105] (raw rice flour) The raw material rice flour is rice flour used in the production of the granular food processed product of the present invention, and is obtained by crushing and powdering the rice used as the raw material. Since the raw rice flour is the same as the raw rice flour described in [1. Method for producing granular rice flour processed product of the present invention] above, a detailed explanation will be omitted.

[0106] The raw rice flour may be used alone or in combination of two or more types. When using two or more types in combination, they can be mixed in any proportion.

[0107] It is preferable that the raw material rice flour consists of both white rice flour and brown rice flour, or either one of them. When the raw material rice flour is both white rice flour and brown rice flour (a mixture of white rice flour and brown rice flour), the mixing ratio (by weight) of white rice flour to brown rice flour can be, for example, 1:0.01 to 1:100.

[0108] To enhance the nutritional value, it is preferable to use brown rice flour, which is obtained by grinding brown rice, as the raw material rice flour. Brown rice is as described above in [1. Method for producing granular rice flour processed product of the present invention].

[0109] The obtained raw rice flour is usually classified into the desired particle size by means of a sieve or the like. The raw rice flour can be prepared to the desired particle size depending on the type of grinder and the grinding time.

[0110] Moreover, the particle size of the raw rice flour only needs to be such that it can be mixed with the additive components and water and granulated, and raw rice flour of various particle sizes can be contained. The raw rice flour may be used alone with rice flour of one particle size, or may be used in combination of two or more different particle sizes of rice flour. Also, when mixing by combining rice flours of different particle sizes, the content of each rice flour (raw rice flour of different particle sizes) can be appropriately adjusted as long as the effects of the present invention are not impaired.

[0111] The particle size of the raw rice flour may be appropriately selected in consideration of the intended texture and granulation properties of the granular food product. For example, rice flour with an average particle size (D 50 ) of 140 μm or more and 650 μm or less can be used.

[0112] (Additive components) The imparting component is a component that constitutes the granulated product together with the raw rice flour. By including the imparting component as a raw material, the granular food product of the present invention is imparted with nutrients and taste that are lacking in only rice flour.

[0113] The form of the additive component can be appropriately selected according to the type, blending amount, etc. of the additive component as long as it can form a granulated product together with the raw rice flour. Examples include powdery, granular, liquid, paste-like, cream-like, etc. <了 From the viewpoint of granulation properties, when it is powdery or granular, it may have a particle size similar to that of the raw rice flour. However, as described above, as long as it can form a granulated product together with the raw rice flour, additive components with a smaller particle size or larger particle size than the raw rice flour can also be used in combination.

[0114] The type of the imparting component is not particularly limited as long as it is an edible component, and can be appropriately selected according to the purpose. The added components may be used individually or in combination of two or more. When two or more added components are combined, the mixing ratio of each component can be appropriately set within a range that does not impair the objective of the present invention.

[0115] The added ingredients are generally not limited to those used in the manufacture of processed foods, but may include plant-based foods, animal-based foods, seasonings, spices, and any other additives. Examples of optional additives include emulsifiers, preservatives, antioxidants, thickeners, colorants, seasonings, and flavorings.

[0116] The product may contain either or both plant-based and animal-based foods as additional ingredients.

[0117] Furthermore, if the granular food product of the present invention does not contain animal-derived ingredients and includes plant-derived ingredients (and non-animal-derived additive ingredients as needed), it can be used as a vegetarian or vegan food product. However, even if a food product does not contain animal products, it does not need to be vegetarian or vegan; it can, of course, be used as a regular food product.

[0118] Examples of plant-based foods as additional components include one or more plant-based foods selected from grains, potatoes, nuts, legumes, vegetables, fruits, mushrooms, and algae.

[0119] Examples of grains include millet, oats, barley, foxtail millet, quinoa, wheat, sugarcane, buckwheat, and corn. Examples of root vegetables include konjac potatoes, potatoes, taro, sweet potatoes, wild yams, and cassava. Examples of nuts and seeds include almonds, sesame seeds, cashews, pistachios, hazelnuts, ginkgo nuts, chestnuts, walnuts, coconuts, and perilla seeds. Examples of legumes include green beans, soybeans, peas, adzuki beans, broad beans, lentils, and peanuts.

[0120] Vegetables include tomatoes, radishes, asparagus, pumpkins, ginger, burdock root, onions, carrots, broccoli, and spinach. Fruits include avocados, strawberries, grapes, blueberries, figs, citrus fruits, kiwis, bananas, and mangoes. Examples of mushrooms include shiitake, enokitake, maitake, buna-shimeji, oyster mushrooms, king oyster mushrooms, and button mushrooms. Examples of algae include kelp, wakame, hijiki, mozuku, spirulina, chlorella, and Euglena.

[0121] Furthermore, if the added ingredient is a plant-based food, it may be used raw, as long as it can form granules together with the raw rice flour. Alternatively, it may be used after being subjected to various treatments such as heating (baking, boiling, steaming, simmering, etc.), freezing, or drying, either individually or in combination. It may also be crushed or shredded to achieve the desired size and shape.

[0122] Furthermore, examples of additional ingredients include one or more animal-based foods selected from meats, eggs, dairy products, and seafood. Examples of animal products include meat, eggs, dairy products, and seafood. These can be consumed raw or processed (dried or smoked, etc.). Examples of meats include beef, pork, horse, sheep, wild boar, deer, chicken, quail, duck, goose, and geese. Eggs include whole eggs, egg yolks, egg whites, etc. Dairy products include cheese, butter, yogurt, whole milk powder, skim milk powder, sweetened condensed milk, and unsweetened condensed milk. Seafood includes fish, shellfish, crustaceans, and cephalopods.

[0123] Furthermore, if the added ingredient is an animal-derived food, depending on the purpose of the granular food product, the added ingredient (animal-derived food) may be used raw, or it may be used after being subjected to various treatments such as heating (baking, boiling, steaming, simmering, etc.), freezing, drying, etc., either alone or in combination with others. In addition, it may be crushed, shredded, or otherwise processed to achieve the desired size and shape.

[0124] Furthermore, the added components may include nutrients such as vitamins, minerals, and amino acids. Examples of such components include vitamin A, B vitamins, vitamin C, vitamin D, vitamin E, vitamin K, calcium, magnesium, sodium, potassium, phosphorus, iron, copper, zinc, molybdenum, and manganese.

[0125] (Composition ratio) The ratio of raw rice flour to added ingredients is appropriately selected depending on the type of raw rice flour (white rice flour, brown rice flour), particle size, type and form of added ingredients, and the nutrients to be added.

[0126] When the total of the raw rice flour and added components is considered to be 100% by weight, the amount of raw rice flour can be, for example, 10% to 90% by weight, or 20% to 80% by weight.

[0127] The amount of water used in step (1) can be appropriately adjusted within the range that allows for the formation of granulated material, depending on the type and particle size of the raw rice flour, the type and form of the added components, etc., while still achieving the effects of the present invention. In particular, when the added component is a liquid or a material containing liquid (fruits, vegetables, etc.), the amount of water used in step (1) should be determined by considering the amount of water contained in the added component.

[0128] When the total weight of the raw rice flour and added ingredients is considered to be 100% by weight, the water content can be, for example, 5 to 50% by weight.

[0129] The amount of water used may be adjusted as appropriate depending on the temperature and humidity of the external environment.

[0130] The water used may be from various temperature ranges, as long as it does not impair the effects of the present invention. For example, the temperature range of the water to be mixed is 0°C to 100°C.

[0131] The water used may contain other components, as long as they do not impair the effects of the present invention. Typical other components include, but are not limited to, sodium chloride.

[0132] In the granulation process, any mixing method can be used as long as the raw rice flour, added components, and water are thoroughly mixed, and the mixing order is not particularly limited. One component may be added to the other and mixed, or all components may be added and mixed simultaneously.

[0133] Furthermore, the mixing conditions for the raw rice flour, added ingredients, and water are arbitrary; it is sufficient for the raw rice flour, added ingredients, and water to be thoroughly mixed, and the conditions can be appropriately determined depending on the type, quantity, and proportion of the materials being mixed (raw rice flour and water). In addition, known mixing equipment or devices can be used for mixing.

[0134] Furthermore, granulated materials can be granulated using known granulation methods. For example, methods include allowing granulation to occur naturally during the mixing process, or using known granulators such as a stirring granulator.

[0135] The size of the granules is not particularly limited as long as it does not impair the objective of the present invention, but the size of the granules can be, for example, 0.3 mm to 5 mm, 0.5 mm to 4 mm, or 1 mm to 3 mm. Granules of the desired size can be obtained by sieving. Alternatively, the size of the granules may be determined by visual inspection without sieving. The details are the same as those described above in [1-1. Method for Manufacturing Granular Rice Flour Products], so the explanation is omitted.

[0136] <Process (2)> Step (2) is a step in which the granules obtained in step (1) are heated. Step (2) is the same as step (2) described in [1. Method for producing granular rice flour processed product of the present invention] above, so a detailed explanation is omitted.

[0137] The heating method in step (2) is not particularly limited as long as it does not impair the effects of the present invention, but examples include heating by direct flame or steaming. Direct heating can cause excessive moisture to evaporate from the surface of the granules, but steam heating allows the granules to be heated in the presence of steam. Therefore, steam heating is preferred as the heating method.

[0138] When heating by steaming, for example, the heating temperature is in the range of 80°C to 120°C. The heating time is determined appropriately depending on the amount and type of granules, the degree of gelatinization of the raw rice flour, the type and form of added components, the heating temperature, etc.

[0139] The heating conditions should be determined appropriately according to the quantity and type of granules, as well as the type and form of added components, within a range that allows the raw rice flour contained in the granules to gelatinize and maintain the shape of the granules.

[0140] The heating conditions may be such that all of the raw rice flour contained in the granules is gelatinized. To gelatinize all of the raw rice flour contained in the granules, for example, steaming at 100°C would take 15 minutes to 15 minutes. Furthermore, if the added components contained in the granulated product along with the raw rice flour can be consumed under the above heating conditions (heating conditions in which all of the raw rice flour is gelatinized), then the granular food product can be consumed as is or rehydrated with water or hot water (including soup, tea, etc.) without further heating.

[0141] Furthermore, when the granular food product, which is the target product, is heated and cooked, the heating conditions in step (2) may be such that a portion of the raw rice flour contained in the granules is gelatinized. In this case, the degree of gelatinization of the raw rice flour contained in the granules should be determined according to the cooking method (heating conditions) of the granular rice flour processed product, which is the target product. In other words, when heating and cooking the granular food product, the cooking method (heating conditions) should be appropriately determined so that all of the raw rice flour contained in the granular food product gelatinizes and the added components become edible.

[0142] The heat-treated granules may be used directly in the next process (step (3)), or they may be classified to the desired particle size using a sieve or the like before being used in the next process.

[0143] <Process (3)> Step (3) is the process of drying the granulated material after heating. In step (3), the moisture content can be reduced by drying the granulated material after the heating process.

[0144] Step (3) is the same as step (3) described in [1-1. Method for manufacturing granular rice flour products] above, so a detailed explanation is omitted.

[0145] The conditions in step (3) are arbitrary and not particularly limited as long as they can reduce the moisture content of the granules after step (2). Examples of drying methods include hot air drying, cold air drying, vacuum drying, freeze-drying, and reduced-pressure drying.

[0146] The drying temperature is set appropriately within a range that reduces the moisture content of the granules, for example, in the range of 50 to 80°C.

[0147] The drying time should be such that the moisture content of the granules after step (2) is reduced, and should be determined considering the type and proportion of raw rice flour and added components in the granules being dried, the temperature, etc. The moisture content of the granules after drying should be, for example, 15% by weight or less, or 10% by weight or less, when the dried granules are considered to be 100% by weight. The moisture content can be adjusted as appropriate depending on the dewatering method and equipment, and the temperature and humidity during manufacturing and storage.

[0148] (Other processes) Furthermore, the method for producing granular food products of the present invention may include other steps as necessary, in addition to the steps described above (steps (1) to (3)), as long as they do not impair the objective of the present invention. Examples of other steps include a sieving step to standardize the size of the granules and a flavoring step for the granules.

[0149] For example, another process can be performed to standardize the size of the granules. By performing a sieving process, the granules that remain at the top of the sieve (so-called clumps) can be separated from the granules that pass through to the bottom of the sieve. If a sieving process is performed, it can be done after process (1) or after process (3). The sieving process may be performed after both processes or after only one of them, but it is preferable to perform it after process (3).

[0150] In the sieving process, the size of the sieve opening is appropriately selected according to the size of the granular food product being manufactured. Through the sieving process, the granular food processed product can be made to have particle sizes of, for example, 0.3 mm to 4.5 mm, or 0.5 mm to 3 mm.

[0151] [2-2. Granular food processing products] The granular food product of the present invention is a granular food product obtained by granulating a mixture containing raw rice flour, an added component, and water, heating the granules until the raw rice flour contained in the granules gelatinizes, and then drying them. The granular food product of the present invention is suitably manufactured by the method for manufacturing granular food products described above.

[0152] The size (particle size) of granular processed foods can be adjusted as needed by sieving. The particle size of the granular food processed product of the present invention was measured by sieving and expressed as the sieve opening.

[0153] In order to obtain particularly excellent taste and texture, the particle size of the granular processed food is 0.3 mm to 4.5 mm, preferably 0.5 mm to 3 mm.

[0154] The granular food product of the present invention is suitable as a couscous-like food (a substitute for wheat couscous).

[0155] When consuming granular processed foods, it is preferable to rehydrate them (soften them by allowing them to absorb water) with liquids at various temperatures (for example, 0°C to 100°C) before eating. When rehydrating granular processed foods, water may be used as the liquid, but tea, milk, soy milk, or flavored soup may also be used.

[0156] Granular processed foods can be rehydrated using various amounts of liquid, depending on the purpose. The granular food product of the present invention can be consumed after being rehydrated with a liquid (for example, water, hot water, soup, soft drink, milk, etc.).

[0157] Furthermore, when used for hospital meals, meals for sick people, meals for the elderly, or baby food, the granular food processed product of the present invention may be crushed to further reduce the particle size and then mixed with a liquid to be used as a liquid food.

[0158] The granular food processed product of the present invention has excellent taste and texture, and contains nutrients derived from the added components. Therefore, the granular food processed product of the present invention can be used not only in general foods, but also in health functional foods (foods with specified health functions, nutrient function foods, or foods with functional claims), so-called health foods (including beverages), concentrated nutritional supplements, liquid diets, hospital meals, meals for the sick, nursing care meals, health supplements (balanced nutritional foods, complete nutritional foods, etc.), infant and toddler meals, etc. (including cases where the granular rice flour processed product is the raw material for these products).

[0159] In particular, by selecting ingredients that contain nutrients necessary for maintaining human health, the granular food processed product of the present invention can be used as a nutritionally balanced food. In order to make the granular processed food of the present invention a nutritionally balanced food, the types and amounts of added ingredients should be designed so that the granular processed food of the present invention contains protein, lipids, carbohydrates, vitamins, minerals, etc., in appropriate proportions so that consuming it provides the energy necessary for daily activities, as well as for bodily repair, growth, and health maintenance.

[0160] The form of the granular food product of the present invention is not limited as long as it does not impair the purpose of the present invention, and it may be used as is, molded, or used as an ingredient in processed foods. Specific examples of processed foods using the granular rice flour processed product of the present invention include bread, baked goods, and bar-shaped foods (such as cereal bars and granola bars).

[0161] Furthermore, the granular food processed product of the present invention can be stored at room temperature and can be eaten as is or rehydrated with liquid (softened by water absorption) before consumption. Therefore, it can be used not only for everyday meals but also for portable food and emergency food.

[0162] The granular food product of the present invention can be used as a gluten-free food product if wheat is not used as an additive. Furthermore, in one embodiment, the granular food processed product of the present invention does not contain animal products and can therefore be used for vegetarian or vegan food products.

[0163] "3. Food composition containing granular rice flour processed product and / or granular food processed product" The food composition of the present invention is a food composition comprising both or either of the granular rice flour processed product and the granular food processed product of the present invention described above, and the component to be mixed.

[0164] The food composition of the present invention provides not only the texture and taste derived from the granular processed product (granular rice flour processed product or granular food processed product) of the present invention, but also functionality and nutrients derived from the mixed components.

[0165] In describing the food composition of the present invention, "granular rice flour processed product of the present invention" and "granular food processed product of the present invention" will be collectively referred to as "granular processed product of the present invention." When distinguishing between the two, they will be referred to as "granular rice flour processed product of the present invention" and "granular food processed product of the present invention."

[0166] The food composition of the present invention comprises the granular processed product of the present invention (granular rice flour processed product and / or granular food processed product) and any component to be mixed.

[0167] Furthermore, since the "granular rice flour processed product" in the food composition of the present invention is substantially the same as the granular rice flour processed product of the present invention described above, a detailed explanation is omitted. Similarly, the "granular food processed product" in the food composition of the present invention is substantially the same as the granular food processed product of the present invention described above, so a detailed explanation is omitted.

[0168] The granular processed product contained in the food composition of the present invention may be either or both of the granular rice flour processed product and the granular food processed product of the present invention. If the granular processed product of the present invention is both the granular rice flour processed product and the granular food processed product of the present invention, the mixing ratio of each can be set appropriately within a range that does not impair the objective of the present invention. For example, the mixing ratio (weight ratio) of the granular rice flour processed product and the granular food processed product of the present invention can be 1:0.01 to 1:100.

[0169] In the food composition of the present invention, "component to be mixed" refers to an additional component that is blended together with the granular processed product of the present invention, and whose presence affects the properties and quality of the food composition. The food composition of the present invention, by containing the component to be mixed, is endowed with functionality and nutrients derived from the component to be mixed.

[0170] The form of the component to be mixed can be appropriately selected according to the type and amount of the component to be mixed, as long as it does not impair the purpose of the present invention. Examples include powder, granules, liquid, paste, cream, etc.

[0171] The types of ingredients to be mixed are not particularly limited as long as they are edible, and can be appropriately selected according to the purpose. For example, plant-based foods, animal-based foods, seasonings, spices, etc., as exemplified as "additive ingredients" in [2-1. Method for producing granular processed food products] above, can be used, and are optional as long as they do not impair the purpose of the present invention, and should be appropriately determined according to the intended use of the food composition of the present invention.

[0172] Furthermore, examples of components to be mixed to impart functionality to the food composition of the present invention include gelatin, alginate, xanthan gum, pectin, and cellulose gum. These provide a specific texture and are suitable for use as diet foods because they are low in calories and provide a feeling of fullness.

[0173] The components to be mixed may be used individually or in combination of two or more. When two or more components to be mixed are combined, the mixing ratio of each component can be appropriately set within a range that does not impair the objective of the present invention.

[0174] The mixing ratio of the granular processed product (granular rice flour processed product and / or granular food processed product) of the present invention with the component to be mixed is arbitrary as long as it does not impair the purpose of the present invention, and may be appropriately determined according to the intended use of the food composition of the present invention. In the food composition of the present invention, the mixing ratio (by weight) of the granular processed product of the present invention (granular rice flour processed product and / or granular food processed product) and the component to be mixed can be, for example, 1:0.01 to 1:100.

[0175] A preferred example of the food composition of the present invention includes a plant-based food as a component to be mixed, and more particularly includes one or more plant-based foods selected from cereals, potatoes, nuts, beans, vegetables, fruits, mushrooms, and algae. Specific examples of each are the same as those exemplified in the "components" section of [2-1. Method for producing granular food products] above, so their explanation is omitted.

[0176] (Composition ratio) The food composition of the present invention can be manufactured by mixing granular processed material with the component to be mixed in any way, and then performing additional processing (such as heat treatment) as necessary. The ratio of granular processed product (granular rice flour processed product or granular food processed product) to the component to be mixed in the food composition of the present invention may be appropriately selected depending on the purpose of the food composition of the present invention. There are no particular restrictions on the proportion of granular processed material in the food composition of the present invention, but when the total of the granular processed material and the component to be mixed is taken as 100% by weight, it can be, for example, 30% to 95% by weight or 40% to 80% by weight.

[0177] The food composition of the present invention can be used not only in general foods, but also in health functional foods (foods with specified health claims, nutrient functional foods, or foods with functional claims), so-called health foods (including beverages), concentrated nutritional supplements, liquid diets, hospital meals, meals for sick people, nursing care meals, health supplements (balanced nutritional foods, complete nutritional foods, etc.), infant and toddler meals, etc. Furthermore, in the food composition of the present invention, if both the granular processed product and the mixed components of the present invention do not contain animal products and contain plant products (and non-animal additive components as needed), the food composition of the present invention can be used for vegetarian or vegan food products. However, even if animal products are not included, the food product does not need to be vegetarian or vegan food and can, of course, be used as a general food product.

[0178] Furthermore, the food composition of the present invention can be used as a gluten-free food product if wheat or wheat-derived raw materials are not used in the granular processed product and the mixed components. [Examples]

[0179] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0180] <1. Granular rice flour processed product> We manufactured the following granular rice flour products with the intention of creating a couscous-like food product. <1-1. Method for manufacturing raw rice flour> The raw rice flour (white rice flour, brown rice flour) was manufactured using the following method. (Production of white rice flour) The raw material, rice (white rice), is ground using a milling machine (Satake Corporation, SRG05C), and then passed through a screen (A2, A4~A7) attached to this milling machine to achieve an average particle size (D 50 The company manufactured rice flour (white rice flour) using different raw materials. The white rice flours produced are as follows: White rice flour A: Screen A2 (average particle size (D 50 )140μm) White rice flour B: Screen A4 (average particle size (D 50 270 μm) White rice flour C: Screen A5 (average particle size (D 50 450 μm) White rice flour D: Screen A6 (average particle size (D 50 500 μm) White rice flour E: Screen A7 (Average particle size (D 50 650μm)

[0181] (Brown rice flour production) Brown rice flour A was manufactured in the same manner as described above (for the manufacture of white rice flour), except that brown rice was used as the raw material. The brown rice flour was produced using the A6 screen attached to the milling machine.

[0182] <1-2. Method for manufacturing granular rice flour products> Using the white rice flour (white rice flour A to E) produced in the above <1-1. Method for producing raw rice flour>, granular rice flour processed products were manufactured by the following method. Average particle size (D 50 The proportions of different types of white rice flour (white rice flour A-E) and water were as shown in Table 1. (granulation process) White rice flour and water (tap water) were mixed until uniform, and then granulated into a product with individual grains of approximately 1-3 mm in size. (Heating process) The granulated material was steamed at 100°C for 10 minutes using a steam convection oven (manufactured by Tanico Corporation). (Seasoning process) To 100 parts by weight of the granulated material after the steaming process, 0.3 parts by weight of salt was added and mixed until evenly distributed. (Coating process) Next, 6 parts by weight of rice oil were added to 100 parts by weight of granules and mixed thoroughly to coat the granules. (drying process) The resulting granules were then dried in a dryer at 75°C for 5 hours. (Sieving process) After confirming that the granules after the drying process were loose, the obtained granules were sieved using a sieve with a mesh size of 2 mm to adjust the size of the granules and obtain granular rice flour processed product.

[0183] [Table 1]

[0184] Figure 4 shows the granular rice flour product (Production Example 4) obtained by the method described in <1-2. Method for Manufacturing Granular Rice Flour Product> above. As shown in Figure 4 (bottom), the size of each grain of granular rice flour product was 1 to 2 mm.

[0185] (Evaluation 1: Yield rate evaluation test) The granulated material after the above (drying process) was screened, and the yield rate was evaluated. As described above (sieving process), each of the obtained granular rice flour products was passed through a sieve with a mesh size of 2 mm. The weight (g) of the clumps remaining at the top of the sieve and the weight (g) at the bottom of the sieve were measured to evaluate the yield rate. The yield rate was calculated as a percentage (%) of the weight at the bottom of the sieve relative to the total weight (top of sieve + bottom of sieve). Table 2 shows the sieving results.

[0186] [Table 2]

[0187] As shown in Table 2, the yield rates of the granular rice flour processed products in Production Examples 1-2 and Production Example 6 were 54%-77%, while the yield rates of the granular rice flour processed products in Production Examples 3-5 were high, at 92%-100%.

[0188] (Evaluation 2: Sensory evaluation) A sensory evaluation was conducted on five female panelists (aged 30-60) who tasted granular rice flour products (production examples 1-6) manufactured using the method described above, assessing their texture, smell, and taste. Of the granular rice flour products from Production Examples 1-6, the size that passed through a sieve with a mesh size of 2 mm (lower part of the sieve) during the sieving process was used as the couscous-like food product for Production Examples 1-6 and was used in the sensory evaluation.

[0189] Furthermore, the sensory evaluation used couscous-like foods from production examples 1-6, rehydrated with hot water. The sensory evaluation of the couscous-like foods (texture, smell, and taste) was conducted according to the following evaluation criteria. Figure 5 shows a summary of the questionnaires used in the evaluation tests that formed the basis of Table 3. As a reference example, commercially available couscous (couscous made using durum wheat) was used.

[0190] (Evaluation criterion: texture) 3 points: The texture is equivalent to that of the couscous in the example. Points 2: The texture is slightly inferior to the couscous in the example, but not to a noticeable degree. 1 point: The texture is considerably inferior to the couscous in the example.

[0191] (Evaluation criterion: odor) 3 points: There is almost no grain smell. Points 2: There is a slight grainy smell, but it is not bothersome. 1 point: I can smell a grainy odor.

[0192] (Evaluation criteria: Taste) 3 points: You can taste a subtle sweetness derived from the rice flour. Points 2: There is a slight, subtle sweetness derived from the rice flour. 1 point: I could barely taste the subtle sweetness derived from the rice flour.

[0193] Table 3 shows the evaluation results based on the average scores of the panelists.

[0194] [Table 3]

[0195] As shown in Table 3, the couscous-like foods of Production Examples 3-6 received higher evaluation scores (texture) than the couscous-like foods of Production Examples 1 and 2. In particular, the couscous-like foods of Production Examples 3 and 4 received even higher evaluation scores and were found to have a texture comparable to that of the reference couscous. Furthermore, the couscous-like foods made from rice flour (production examples 1-6) had a subtle sweetness derived from the rice flour. In addition, the couscous-like foods made from rice flour (production examples 1-6) had almost no grainy odor, suggesting they would be suitable for a variety of dishes.

[0196] <1-3. Manufacturing method of granular rice flour processed product (raw rice flour: brown rice powder)>

[0197] The following describes the production and sensory evaluation of a granular rice flour product containing brown rice flour A, which was produced using the method described in <1-1. Method for Producing Raw Rice Flour> above, as the raw material rice flour. The granular rice flour product containing brown rice flour was produced by the following method.

[0198] (Mixing process) 100 parts by weight of brown rice flour A was mixed with 29 parts by weight of water (tap water) until uniform. (granulation process) After mixing, the mixture was granulated so that each particle was approximately 1-2 mm in size. (Heating process) The granulated material was steamed at 100°C for 10 minutes using a steam convection oven (manufactured by Tanico Corporation). (Seasoning process) To 100 parts by weight of the granulated material after the steaming process, 0.3 parts by weight of salt was added and mixed until evenly distributed. (Coating process) Next, 2.3 parts by weight of rice oil was added to 100 parts by weight of granules and mixed thoroughly to coat the granules. (drying process) The resulting granules were then dried in a dryer at 75°C for 5 hours. (Sieving process) After confirming that the granules after the drying process were loose, the obtained granules were sieved using a sieve with a mesh size of 2 mm to adjust the size of the granules, thereby obtaining the granular rice flour processed product of Production Example A.

[0199] When the yield rate of the granulated material after the above (drying process) was evaluated in the same manner as above (Evaluation 1: Yield Rate Evaluation Test), no clumps remained on the top of the sieve, and the yield rate was 100%.

[0200] Furthermore, in the sieving process, the size that passed through a sieve with a mesh size of 2 mm (lower part of the sieve) was used as the couscous-like food product of Production Example A, and a sensory test was conducted in the same manner as described above (Evaluation 2: Sensory Test).

[0201] When the couscous-like food product of manufacturing example A was consumed, it was confirmed to have a similar texture to couscous made from white rice flour (the couscous-like food product of manufacturing example 4). Furthermore, the couscous-like food product of manufacturing example A also had a subtle sweetness derived from rice flour. In addition, the couscous-like food product of manufacturing example A had the aroma of brown rice.

[0202] <1-4. Method for manufacturing granular rice flour products (without coating process)> First, white rice flour was produced using rice (polished rice, Japonica rice) as the raw material. The polished rice described above is ground using a milling machine (Satake Corporation, SRG05C), and the screen A6 attached to this milling machine (average particle size (D 50 The raw material rice flour (white rice flour) was produced by passing it through a 500 μm (filter).

[0203] Next, using the white rice flour produced by the method described above, the granular rice flour product of production example 7 was produced by the following method.

[0204] (Mixing process) 36.5 parts by weight of water (tap water) was added to 100 parts by weight of white rice flour and mixed until uniform. (granulation process) After mixing, the mixture was granulated so that each particle was approximately 1-3 mm in size. (Heating process) The granulated material was steamed at 100°C for 10 minutes using a steam convection oven (manufactured by Tanico Corporation). (Seasoning process) To 100 parts by weight of the granulated material after the steaming process, 0.3 parts by weight of salt was added and mixed until evenly distributed. (drying process) The resulting granules were then dried in a dryer at 75°C for 5 hours. (Sieving process) After confirming that the granules after the drying process were loose, the obtained granules were sieved using a sieve with a mesh size of 2 mm to adjust the size of the granules, thereby obtaining the granular rice flour processed product of Production Example 7.

[0205] <1-5. Manufacturing method for granular rice flour processed product (raw rice flour: brown rice flour) (without coating process)> First, brown rice flour was produced using rice (brown rice, Japonica rice) as the raw material. The brown rice mentioned above is ground using a milling machine (Satake Corporation, SRG05C), and the screen A6 attached to this milling machine (average particle size (D 50 The raw material rice flour (brown rice flour) was produced by passing it through a 500 μm (filter).

[0206] Next, using the brown rice flour produced by the method described above, the granular rice flour product of production example B was produced by the following method.

[0207] (Mixing process) 100 parts by weight of brown rice flour was mixed with 29 parts by weight of water (tap water) until uniform. (granulation process) After mixing, the mixture was granulated so that each particle was approximately 1-3 mm in size. (Heating process) The granulated product was steamed at 100 °C for 10 minutes using a steam convection oven (manufactured by Taniko Co., Ltd.). (Flavoring step) 0.3 parts by weight of salt was added to 100 parts by weight of the granulated product after the steaming step and mixed to make it homogeneous throughout. (Drying step) Thereafter, the obtained granulated product was dried at 75 °C for 5 hours using a dryer. (Sieving step) It was confirmed that the granulated product after the drying step was in a loose state, and the obtained granulated product was sieved with a sieve having a mesh size of 2 mm to adjust the size of the granulated product, thereby obtaining the granular rice flour processed product of Production Example B.

[0208] A predetermined amount of hot water (60 - 90 mL) was added to the produced granular rice flour processed product of Production Example B. After about 5 minutes, when the granular rice flour processed product of Production Example B to which hot water was added was eaten, it had a texture like porridge.

[0209] Furthermore, the produced granular rice flour processed product of Production Example B was pulverized again using a pulverizer (Satake Corporation, SRG05C) and passed through Screen A6 attached to this pulverizer. A predetermined amount of hot water (60 - 90 mL) was added to 15 g of the pulverized granular rice flour processed product of Production Example B and stirred well until it became creamy. When using the pulverized granular rice flour processed product of Production Example B, it is expected to be used for baby food and nursing food because the grains are not likely to remain.

[0210] <2. Method for producing granular food processed product> A granular food processed product was produced as follows.

[0211] First, raw material rice flour (brown rice flour) and additional components (powders) were produced by the following method. (Production of brown rice flour) Brown rice flour was produced using raw material rice (brown rice, Japonica rice). The above brown rice was pulverized using a pulverizer (Satake Corporation, SRG05C) and passed through Screen A6 (average particle size (D 50The raw material rice flour (brown rice flour) was produced by passing it through a 500 μm (filter). (Manufacturing of added components) We manufactured processed products containing added components. The following were used as additional components. ·Soybeans (dried) • Dried sesame seeds Dried shiitake mushrooms Dried ginger Dried daikon radish ·Pumpkin (raw) • Tomatoes (raw) The above-mentioned dry added components are ground using a flour mill (Satake Corporation, SRG05C), and the screen A6 attached to this flour mill (average particle size (D 50 The added component was processed (dried powder) by passing it through a 500 μm (amount in the sieve). The raw added component described above was cut into 2mm square pieces to produce a processed product of the added component (2mm square).

[0212] Next, using the brown rice flour and additional components (processed products) produced by the method described above, granular food products were manufactured using the following method.

[0213] (granulation process) Brown rice flour, added ingredients (processed products), and water were mixed according to the proportions shown in Table 4, and these were mixed until uniform. The mixture was then granulated to produce granules approximately 1-3 mm in size. The water used for mixing was pre-mixed with salt (containing 2 g of sodium chloride (NaCl) per 200 g of water). (Heating process) The granulated material was steamed at 100°C for 30 minutes using a steam convection oven (manufactured by Tanico Corporation). (drying process) The resulting granules were then dried in a dryer at 75°C for 12 hours. (Sieving process) After confirming that the granules after the drying process were loose, the obtained granules were sieved using a sieve with a mesh size of 2.8 mm to adjust the size of the granules and obtain granular food processed products.

[0214]

Table 4

[0215] Fig. 6 shows the granular food product obtained. As shown in Fig. 6 (bottom), the size per grain of the granular rice flour product was 1 - 3 mm.

[0216] When the manufactured granular food product was eaten, it had the same texture as kuskus (reference example). Also, the aroma and flavor of brown rice and other added ingredients could be felt.

[0217] Hereinafter, cooking examples using the manufactured granular food product are shown.

[0218] (Cooking Example 1: Soup) It was obtained by pouring a vegetable bouillon soup containing small - cut ingredients (such as vegetables and meats) over the granular food product placed on a plate in advance.

[0219] (Cooking Example 2: Simmered Dish) First, the ingredients (such as meat, vegetables, beans, etc.) were simmered together with seasonings. It was obtained by placing the well - simmered ingredients on top of the granular food product spread on a plate.

[0220] (Cooking Example 3: Salad) First, a small amount of boiling water was added to the granular food product and steamed. Then, sesame oil was added and mixed to prepare a granular food product in a loose state. Next, it was obtained by mixing the ingredients (such as vegetables cut into a predetermined size) and seasonings with the prepared granular food product.

[0221] Hereinafter, cooking examples of vegan food products using the granular food product are shown.

[0222] (Cooking Example 1: Hamburger)<​ Granular food processed product 30g 180g of drained tofu Simmered hijiki seaweed (60g)

[0223] (Cooking example 2: Risotto) The ingredients were mixed according to the following proportions and then steamed to obtain the risotto. Granular food processed product 40g 150mL water 2 tablespoons boiled lentils Salted rice malt (shio koji) 2 teaspoons

[0224] The following are examples of gluten-free food preparations using granular processed foods.

[0225] (Cooking example 1: Steamed bread) Steamed bread was obtained by mixing the ingredients according to the following proportions and steaming them in a steamer. Granular food processed product 30g 15mL water 1 tablespoon of raisins

[0226] (Cooking example 2: Dumplings) The ingredients were mixed according to the following proportions to obtain the dumplings. Granular food processed product 30g 30mL water

[0227] <3. Food composition containing granular rice flour product> The following are examples of food compositions containing granular rice flour.

[0228] First, powders of the ingredients to be mixed—soybeans, sesame seeds, ginger, and pumpkin—were produced. The powdered components to be mixed were produced by grinding the above-mentioned components using a milling machine (Satake Corporation, SRG05C) and passing them through a screen A6 attached to the milling machine.

[0229] (Food composition A) Food composition A was obtained by mixing each component uniformly according to the following proportions. The granular rice flour product in production example 7 was produced using the method described in <1-4. Method for producing granular rice flour product (without coating step)> above. Granular rice flour processed product, manufacturing example 7, 100g Soybeans (dry powder) 40g Sesame seeds (dry powder) 10g

[0230] (Food composition B) Food composition B was obtained by mixing each component uniformly according to the following proportions. The granular rice flour product of production example B was produced using the method described in <1-5. Method for producing granular rice flour product (raw rice flour: brown rice flour) (without coating step)> above. Granular rice flour processed product (Production Example B) 100g Soybeans (dry powder) 40g Ginger (dry powder) 5g Shiitake mushroom (dried powder) 10g

[0231] Furthermore, the granular rice flour product from manufacturing example B was mixed with the specified amounts of the mixed ingredients: rice vinegar, white miso, salt, lemon juice, and brown rice syrup, and mixed until uniform. When the manufactured food composition was consumed, a cheese flavor could be detected.

Claims

1. A granulation process to obtain granules by granulating a mixture containing raw rice flour and water, A heating step is performed in which the obtained granules are heated until all of the raw rice flour contained in the granules is gelatinized. It includes a drying step for drying the heated granules, A method for producing granular rice flour processed products having a particle size of 0.3 mm or more and 4.5 mm or less.

2. The method for producing a granular rice flour product according to claim 1, wherein the heating method in the heating step is heating by steaming.

3. The raw rice flour has an average particle size (D ５０ A method for producing a granular rice flour product according to claim 1, which contains rice flour with a particle size of 450 μm or more and 650 μm or less.

4. The method for producing a granular rice flour product according to claim 1, wherein the raw material rice flour is either white rice flour or brown rice flour.

5. The method for producing a granular rice flour product according to claim 4, wherein the raw material rice flour is brown rice flour.

6. A granular rice flour product having a particle size of 0.3 mm or more and 4.5 mm or less, obtained by the manufacturing method described in claim 1.

7. A granular rice flour product having a particle size of 0.3 mm or more and 4.5 mm or less, obtained by drying a granulated product containing raw rice flour and water, after all of the raw rice flour contained in the granulated product has been gelatinized by heating.

8. The granular rice flour product according to claim 7, which is for use in vegetarian or vegan food products.

9. A granulation process to obtain granules by granulating a mixture containing raw rice flour, additional components, and water, A heating step is performed in which the raw rice flour contained in the obtained granules is heated until all of it is gelatinized, It includes a drying step for drying the heated granules, A method for producing granular food products having a particle size of 0.3 mm or more and 4.5 mm or less.

10. The method for producing a granular food product according to claim 9, wherein the heating method in the heating step is heating by steaming.

11. The method for producing a granular food product according to claim 9, wherein the raw material rice flour is either white rice flour or brown rice flour.

12. The method for producing a granular food product according to claim 11, wherein the raw material rice flour is brown rice flour.

13. The method for producing a granular food product according to claim 9, wherein the additional component is one or more plant-based foods selected from cereals, potatoes, nuts, beans, vegetables, fruits, mushrooms, and algae.

14. A granular food product obtained by the manufacturing method described in claim 9, having a particle size of 0.3 mm or more and 4.5 mm or less.

15. A granular food product having a particle size of 0.3 mm to 4.5 mm, obtained by granulating a mixture containing raw rice flour, an added component, and water, heating the granule until all of the raw rice flour contained in the granule is gelatinized, and then drying it.

16. The granular food product according to claim 15, wherein the added component is one or more plant-based foods selected from grains, potatoes, nuts, beans, vegetables, fruits, mushrooms, and algae.

17. The granular food product according to claim 15, which is for use in vegetarian or vegan food products.

18. A food composition comprising both or either of the granular rice flour processed product described in claim 7 and the granular food processed product described in claim 15, and the component to be mixed.

19. The food composition according to claim 18, wherein the aforementioned mixed component includes a plant-based food product.

20. The food composition according to claim 18, wherein the mixed component comprises one or more plant-based foods selected from cereals, potatoes, nuts, beans, vegetables, fruits, mushrooms, and algae.

21. The food composition according to claim 18, which is for use in vegetarian or vegan food products.

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