JP7316007B1 - Process for producing granular rice flour processed product, and granular rice flour processed product - Google Patents

Abstract

Kind Code: A1 A method for producing a granular rice flour processed product having an excellent texture is provided. A granulation step of granulating a mixture containing raw rice flour and water to obtain granules, a heating step of heating the obtained granules, and a heating step of heating the granules with fats and oils. A method for producing a processed granular rice flour product comprising a coating step of coating and a drying step of drying the oil-coated granules. If rice flour having an average particle size (D50) of 450 μm or more and 650 μm or less is used as raw material rice flour, it is possible to suppress the occurrence of lumps during granulation. In addition, the manufactured granular rice flour processed product can express various excellent textures (a springy texture and a bubble wrap texture). When the grain size of the processed product of granulated rice flour is 0.5 mm or more and 3 mm or less, it has a poppy texture like couscous. [Selection diagram] Fig. 1

Description

TECHNICAL FIELD The present invention relates to a method for producing a granular rice flour processed product having excellent texture.

In recent years, attention has been paid to processed foods (noodles, bread, confectionery, etc.) using rice flour instead of wheat flour for the purpose of countering food allergies caused by wheat flour and increasing the consumption of rice.

However, processed foods using rice flour are characterized by having a springy texture due to the action of amylopectin, a sticky component contained in rice.
Also, unlike wheat flour, rice flour does not contain gluten. In addition, it was necessary to treat the rice flour itself and increase the amount of water during kneading. Processed foods using rice flour include, for example, pasta produced by making rice flour into paste and using it as a binder (Patent Document 1), rice flour bread produced without containing gluten and a thickener (Patent Document 2), and the like. has been reported.

JP 2017-23043 A JP 2007-244220 A

As described above, the methods of Patent Document 1 and Patent Document 2 have problems in terms of production efficiency and the texture of the produced processed food due to the treatment of the rice flour itself and the amount of water during mixing.

Under such circumstances, an object of the present invention is to provide a method for producing a processed product of granular rice flour having excellent texture.

As a result of earnest research to solve the above problems, the inventors of the present invention have found that the following inventions meet the above objects, and have completed the present invention.

That is, the present invention relates to the following inventions.
<1> A granulation step of granulating a mixture containing raw rice flour and water to obtain granules A heating step of heating the obtained granules;
and a drying step of drying the granulated product after heating.
<2> The method for producing a processed granular rice flour product according to <1>, wherein the heating method in the heating step is heating by steaming.
<3> The method for producing a granular rice flour processed product according to <1> or <2>, wherein the raw rice flour contains rice flour having an average particle size (D ₅₀ ) of 450 μm or more and 650 μm or less.
<4> The method for producing a processed granulated rice flour product according to any one of <1> to <3>, wherein the raw rice flour is white rice flour.
<5> The method for producing a processed granular rice flour product according to any one of <1> to <4>, further comprising a step of coating the granulated product with oil after the heating step.
<6> The method for producing a processed granular rice flour product according to any one of <1> to <5>, wherein the oil is rice oil.

<7> A granular rice flour processed product obtained by the production method according to any one of <1> to <6>.
<8> The processed granular rice flour according to <7>, wherein the processed granular rice flour has a particle size of 0.5 mm or more and 3 mm or less.

<1a> Nursing care food comprising the processed granulated rice flour according to <7> or <8>.
<2a> Baby food comprising the processed granular rice flour according to <7> or <8>.
<3a> An emergency ration containing the processed granular rice flour according to <7> or <8>.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a method for producing a processed granulated rice flour product having an excellent texture.

1 is a flow chart showing a manufacturing process of a granular rice flour processed product of the present invention. 4 is a flow chart showing another manufacturing process of the processed product of granular rice flour of the present invention. 1 is a photograph showing an example of a granular rice flour processed product according to the present invention. This is a summary of the sensory test questionnaire.

Hereinafter, the present invention will be described in detail with examples, etc., but the present invention is not limited to the following examples, etc., and can be arbitrarily modified without departing from the scope of the present invention. In this specification, "~" shall be used as an expression including numerical values or physical quantities before and after it.

[1. Process for producing granular rice flour processed product of the present invention]
The present invention comprises a granulation step of granulating a mixture containing raw rice flour and water to obtain granules, a heating step of heating the obtained granules, and a drying step of drying the granules after heating. and (hereinafter referred to as "the method for producing the processed granular rice flour of the present invention" or simply "the production method of the present invention").

In the method for producing the processed granular rice flour product of the present invention, a mixture containing raw rice flour and water is granulated to obtain granules, and the granules are heated. Next, it is a method of drying the granulated material after heating.

According to the production method of the present invention, it is possible to obtain a granular rice flour processed product having an excellent texture.

Hereinafter, the method for producing the granular rice flour processed product of the present invention will be described in detail.
Each step of the method for producing a processed product of granular rice flour according to the present invention will be described with reference to the flow chart shown in FIG.

As shown in FIG. 1, the production method of the present invention is carried out, for example, in the order of granulation, heating and drying. In addition, if necessary, other processes such as a process of coating with oil, a process of mixing other materials, a seasoning process, a sifting process, etc., can be added.

In the following description, the granulation step may be referred to as "step (1)", the heating step as "step (2)", and the drying step as "step (3)".

<Step (1)>
Step (1) is a step of granulating a mixture containing raw rice flour and water to obtain granules.

(Raw material rice flour)
The raw rice flour is the rice flour used in the production of the processed granular rice flour product of the present invention, and is obtained by pulverizing and pulverizing rice as a raw material.

Non-glutinous rice is usually used as the raw material rice, but ancient rice, glutinous rice, etc. may be used as long as the effects of the present invention are not impaired.
Types of non-glutinous rice include Japonica rice, Indica rice, Javanica rice, and the like.
The rice used as a raw material is not particularly limited in terms of whether it has germinated, the place of production, or the type of rice.

The types of rice used as raw materials for raw rice flour may be used singly or in combination of two or more.

In addition, the degree of polishing of the rice used as the raw material is not particularly limited, and examples thereof include polished rice, split rice, brown rice, and the like.
As the raw material rice flour in the present invention, white rice flour is typically used, but other rice flour may be used as long as it does not impair the effects of the present invention. For example, brown rice flour may be used to enhance nutritional value.
The raw rice flour may be used singly or in combination of two or more. When two or more of them are used in combination, they can be used by mixing them at any ratio.

The raw rice flour can be produced by any method, but the raw rice flour can typically be obtained by pulverizing rice as a raw material. For pulverization, a known food pulverizer such as a hammer mill or jet mill is used. Moreover, after pulverization, other treatments may be performed as necessary.

The obtained raw rice flour is usually classified to the desired particle size by a sieve or the like.
The raw rice flour can be adjusted to have a desired particle size depending on the type of grinder and grinding time.

Moreover, the grain size of the raw rice flour is not particularly limited as long as it can be mixed with water and granulated, and raw rice flour of various grain sizes can be contained. As raw material rice flour, rice flour of one grain size may be used alone, or two or more grain sizes of rice flour may be used in combination.
Also, when rice flours with different particle sizes are combined and mixed, the content of each rice flour (raw rice flour with different particle sizes) can be appropriately adjusted within a range that does not impair the effects of the present invention.

The particle size of the raw rice flour may be appropriately selected in consideration of the desired texture and granulation properties of the processed granular rice flour. For example, if rice flour having an average particle size (D ₅₀ ) of 140 μm or more and less than 450 μm is used, the granular rice flour processed product will have a chewy texture.
Here, the average particle size (D ₅₀ ) represents the particle size at which the cumulative volume distribution is 50%, and is also called the median size.

Moreover, in order to obtain a chewy texture, it is preferable to use rice flour having an average particle size (D ₅₀ ) of 450 μm or more and 650 μm or less. A granular rice flour processed product produced by containing rice flour of such a particle size has a poppy texture (a texture equivalent to that of couscous produced from durum wheat), as will be described later in Examples.

In addition, from the viewpoint of suppressing the occurrence of lumps during granulation, it is preferable to use rice flour with an average particle size (D ₅₀ ) of 450 μm or more and 650 μm or less. can.

If the raw rice flour has an average particle size (D ₅₀ ) of more than 650 μm, lumps are likely to occur when the raw rice flour and water are mixed, and granulation may be difficult.
If the raw rice flour has an average particle size (D ₅₀ ) of less than 450 μm, it is difficult to mix the raw rice flour with water, and a large amount of water is required for sufficient mixing, which may make granulation difficult.

(mixing ratio)
The content of water used in step (1) can be appropriately adjusted within the range where the effects of the present invention can be obtained and the granules can be granulated according to the type of raw rice flour.

The type of raw rice flour used in the production method of the present invention is not particularly limited as long as it does not impair the effects of the present invention. Hereinafter, the mixing ratio when white rice flour or brown rice flour is used as raw rice flour will be described.

When only white rice flour is used, the content of water is, for example, 20 to 50 parts by weight when the total amount of white rice flour is 100 parts by weight.

When only brown rice flour is used, the content of water is, for example, 30 to 45 parts by weight when the total of brown rice flour is 100 parts by weight.

When both white rice flour and brown rice flour are used, the water content is, for example, 20 to 50 parts by weight when the total of white rice flour and brown rice flour is 100 parts by weight. In this case, the blending ratio (weight ratio) of white rice flour and brown rice flour can be, for example, 1:0.01 to 1:100.

The amount of water to be mixed with the raw rice flour is appropriately set according to the amount and type of the raw rice flour to be mixed and the temperature and humidity of the external environment.
If the amount of moisture is too much relative to the raw rice flour, it will become doughy (dough-like).

As the water mixed with the raw rice flour, water in various temperature ranges may be used as long as the effects of the present invention are not impaired. The temperature range of water to be mixed is, for example, the range of 0°C to 100°C.

In the granulation step, any mixing method may be used as long as the raw rice flour and water are sufficiently mixed, and the order of mixing is not particularly limited. One may be added to the other and mixed, or both may be added and mixed at the same time.

In addition, the conditions for mixing the raw rice flour and water are arbitrary, and it is sufficient that the raw rice flour and water can be sufficiently mixed. be. Moreover, a known mixing instrument or mixing device can be used for mixing.

Moreover, the granulation product can be granulated into granules by a known granulation method. Examples thereof include a method of naturally granulating the mixture during the mixing process and a method of granulating using a known granulator such as a stirring granulator.
Granules in the present invention refer to a state in which powdery raw materials are bound and agglomerated to form granules.
The size of the granules is not particularly limited as long as it does not impair the purpose of the present invention.

<Step (2)>
Step (2) is a step of heating the granules obtained in step (1).

In the production method of the present invention, the heating method in the heating step is not particularly limited as long as the effects of the present invention are not impaired.
Heating by direct fire may cause the moisture on the surface of the granules to fly off too much, but heating by steaming can heat the granules in the presence of water vapor. Therefore, as a heating method, it is preferable to perform heating by steaming.

In the step (2), the heating conditions may be any heating conditions that can gelatinize at least part of the raw rice flour mixed with the granules.
Here, gelatinization means that starch molecules lose regularity and become pasty by heating starch with water. Gelatinized starch is easily decomposed by enzymes and can improve digestibility in the body.

The heating conditions are preferably such that the raw rice flour mixed with the granules can be completely gelatinized.
By completely gelatinizing the raw rice flour mixed with the granulated product, it becomes a state suitable for eating as it is.

The heating conditions are appropriately set within a range in which the raw rice flour to be mixed is gelatinized and the shape of the granules can be maintained, and are appropriately determined according to the amount and type of the granules.

For example, when heating by steaming, the heating temperature is in the range of 80°C to 120°C.
The heating time is appropriately determined according to the amount and type of granules, heating temperature, and the like. For example, when steaming at 100° C., it takes 5 to 15 minutes.

<Step (3)>
Step (3) is a step of drying the heated granules.
In the step (3), the moisture content can be reduced by drying the granules after the heating step.

The conditions for step (3) are arbitrary, and are not particularly limited as long as the moisture content of the granules after step (2) can be reduced. Examples of drying methods include hot air drying, cold air drying, vacuum drying, freeze drying, and reduced pressure drying.

The drying temperature is appropriately set within a range in which the moisture content of the granules is lowered, for example, in the range of 50 to 80°C.

The drying time is sufficient as long as the moisture content of the granules is lowered, and is determined by considering the amount of the granules to be dried, the temperature, and the like.

(Other processes)
In addition, the production method of the present invention may optionally include other steps in addition to the above-described steps (steps (1) to (3)) as long as the object of the present invention is not impaired. Other processes include, for example, a sieving process for regulating the size of the granules, a process for mixing other materials, and a process for seasoning the granules.

For example, as another step, a sieving step can be performed to make the sizes of the granules uniform. By performing the sieving step, the granules remaining in the upper part of the sieve (so-called lumps) can be separated from the granules that have passed through the lower part of the sieve.
When the sieving step is performed, it can be performed after the step (1) or after the step (3). The sieving step may be performed after both steps or after one step, but is preferably performed after step (3).

In the sieving step, the mesh size of the sieve is appropriately selected according to the size of the processed granular rice flour to be produced.

In addition, a step of mixing other materials can be performed as long as the effects of the present invention are not impaired. The timing of mixing other materials is not particularly limited, and they may be mixed during the production of the processed grainy rice flour, or may be mixed into the processed grainy rice flour that has been manufactured.
Other materials are not particularly limited as long as they are raw materials that are usually used in the production of processed foods, but may include, for example, vegetables, other food ingredients, arbitrary additive ingredients, and the like. Optional additive components include emulsifiers, preservatives, antioxidants, thickeners, colorants, seasonings, fragrances, and the like.

Other materials may be used singly or in combination of two or more. Moreover, the contents of these materials are not particularly limited as long as they do not impair the effects of the present invention, and are appropriately set according to the types of materials used.

As shown in FIG. 2, as another method for producing the processed granulated rice flour, in addition to the granulation step (step (1)), heating step (step (2)), and drying step (step (3)), , can further include a coating step. When the production method of the present invention includes a coating step, it is preferable to perform the coating step after the heating step (step (2)).
In the other method for producing the processed product of granular rice flour of the present invention, the contents of Steps (1) to (3) and the other steps are as described above, and thus the description is omitted.

The coating step is a step of coating the heated granules with oil.
In the granules after step (2), since the mixed rice flour is gelatinized, if the granules are dried as they are, the granules may adhere to each other and form large lumps. . By performing the coating step, it is possible to prevent the granules from adhering to each other.

The fats and oils to be used may be fats and oils that are generally used for food, and either liquid or solid at room temperature can be used. When fats and oils are liquid at room temperature, they may be used as they are, and when they are solid at room temperature, they may be used after being heated to be liquefied.
Vegetable fats and oils include, for example, rice oil, olive oil, sesame oil, linseed oil, soybean oil, corn oil, etc. Animal fats and oils include, for example, beef tallow, lard, lard, butter, margarine, Fish oil etc. are mentioned.
In the present invention, rice oil, which is the same raw material as the raw rice flour, is preferably used.

[2. Granular rice flour processed product]
The processed granular rice flour product of the present invention is a processed granular rice flour product produced by the production method of the present invention described above.
The manufactured granular rice flour processed product has an excellent texture (such as a chewy texture and a bubble wrap texture).

The size (particle diameter) of the granular rice flour processed product obtained by the above-described production method is not particularly limited, and can be appropriately adjusted according to the intended processed food. It can be adjusted accordingly by sieving. The particle size of the processed product of granular rice flour is, for example, about 0.5 mm to 10 mm.
The particle size of the processed product of granular rice flour of the present invention is measured by a sieving method and expressed as the opening of the sieve.

In particular, in order to obtain an excellent texture, the grain size of the processed rice flour product is preferably 0.5 mm or more and 3 mm or less, and 1 mm or more and 2 mm or less. With such a particle size, it is possible to have a chewy texture (equivalent texture to couscous made from durum wheat), and the processed granular rice flour of the present invention can be used as a couscous-like food. .
A couscous-like food, which is a preferred example of the granular rice flour processed product of the present invention, will be described below.

Couscous is usually made by steaming and drying durum wheat semolina into granules. Since couscous is characterized by a unique poppy texture, even if it is produced using ordinary rice flour, it tends to be difficult to develop a unique texture.
In particular, by including rice flour with an average particle size (D ₅₀ ) of 450 μm or more and 650 μm or less as the raw rice flour used for production, it is possible to express the texture peculiar to couscous, even if rice flour is used.

When eating the granular rice flour processed product, it is preferable to reconstitute it with a liquid of various temperature ranges (eg, 0° C. to 100° C.) before eating. As the liquid for rehydration, water may be used, and tea, milk, soy milk, flavored soup, or the like may be used.

The rehydration of the processed granular rice flour can be carried out with various amounts of liquid depending on the purpose.
By adding the same amount or a small amount of liquid to the processed grainy rice flour, you can enjoy the chewy texture peculiar to couscous, and you can enjoy the reconstituted processed grainy rice flour over salads. In addition, if the processed rice flour contains a larger amount of liquid than the processed rice flour, the processed rice flour becomes softer and has a thicker texture. etc. will be available.

Hospital food is food provided when a person is admitted to a hospital, sick food is food for a sick person, and nursing care food is food for a person being cared for.
As described above, the processed granulated rice flour of the present invention can be reconstituted with a liquid (for example, water, hot water, soft drink, milk, etc.) before consumption. It can be preferably used as hospital food for people receiving nursing care, sick food or nursing care food, baby food for weaning babies, and the like.

In addition, as described above, the granular rice flour processed product of the present invention can be eaten simply by reconstituting it in a liquid, so it can be applied not only to daily food but also to portable food and emergency food.

Although the couscous-like food has been described above, the present invention is not limited to this.

Since the processed granular rice flour product of the present invention has an excellent texture (for example, chewy texture), it can be applied to coating materials for fried foods and other processed foods in addition to the couscous-like foods described above. can. Specific examples of processed foods include bread, baked goods, and bar-shaped foods (cereal bars, granola bars, etc.).

Furthermore, if the processed product of granular rice flour of the present invention is of a size that makes it difficult to apply it to processed foods, etc. as it is (including lumps generated by the sieving process), it can be mixed with other ingredients to form ingredients such as granola and cereals. It can also be used as material.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these.
Assuming a couscous-like food, the following granular rice flour processed product was produced.

<1-1. Method for producing raw rice flour>
Raw rice flour (white rice flour, brown rice flour) was produced by the following method.
(Manufacture of white rice flour)
Rice (white rice) as a raw material is pulverized using a flour mill (SRG05C, Satake Co., Ltd.) and passed through a screen (A2, A4 to A7) attached to the mill to obtain an average particle size (D ₅₀ ). A different raw rice flour (white rice flour) was produced. The manufactured white rice flour is as follows.
White rice flour A: Screen A2 (average particle size (D ₅₀ ) 140 μm)
Polished 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)
Polished rice flour D: Screen A6 (average particle size (D ₅₀ ) 500 μm)
White rice flour E: Screen A7 (average particle size (D ₅₀ ) 650 μm)

(Production of brown rice flour)
Brown rice flour A was produced in the same manner as in the above (production of white rice flour), except that brown rice was used as the raw material.
The brown rice flour was produced using a screen A6 attached to the flour mill.

<1-2. Method for Producing Granular Rice Flour Processed Product>
<1-1. Using the polished rice flour (polished rice flour A to E) produced in [Production Method of Raw Rice Flour], processed granular rice flour was produced by the following method.
The blending amounts of white rice flour (polished rice flour A to E) with different average particle sizes (D ₅₀ ) and water were according to the blending amounts shown in Table 1.
(Granulation process)
Polished rice flour and water (tap water) were mixed until uniform, and granulated so that each grain was about 1 to 3 mm.
(Heating process)
The granulated product was steamed at 100° C. for 10 minutes using a steam convection oven (manufactured by Taniko Co., Ltd.).
(Seasoning process)
0.3 parts by weight of salt was added to 100 parts by weight of the granules after the steaming process, and mixed so as to be blended with the whole.
(Coating process)
Next, 6 parts by weight of rice oil was added to 100 parts by weight of the granules, and the mixture was mixed to coat the granules.
(Drying process)
After that, the obtained granules were dried at 75° C. for 5 hours using a dryer.
(Sieving process)
After confirming that the granules after the drying process are in a loose state, the obtained granules are sieved through a sieve with an opening of 2 mm to adjust the size of the granules and obtain granular rice flour. I got the product.

FIG. 3 shows the above <1-2. Processed Product of Granular Rice Flour (Production Example 4) obtained in Process for Producing Processed Product of Granular Rice Flour. The size of one grain of the processed rice flour product was 1 to 2 mm.

(Evaluation 1: yield rate evaluation test)
The granules after the above (drying step) were sieved to evaluate the yield rate.
As described above (sieving step), each of the obtained processed granular rice flour products was passed through a sieve with an opening of 2 mm. The weight (g) of lumps remaining on the upper part of the sieve and the weight (g) of the lower part of the sieve were measured to evaluate the yield rate. The yield rate was calculated as a percentage (%) of the weight of the underside of the sieve with respect to the total weight (upper sieve+underside of the sieve). Table 2 shows the sieving results.

As shown in Table 2, the yield rate of the processed granular rice flour of Production Examples 1-2 and 6 was 54%-77%, whereas the yield rate of the processed granular rice flour of Production Examples 3-5 was was a high value of 92% to 100%.

(Evaluation 2: sensory test)
Panelists (5 women in their 30s to 60s) ate the granulated rice flour processed products of Production Examples 1 to 6 produced by the above method, and sensory tests were conducted on texture, odor and taste.
Of the granular rice flour processed products of Production Examples 1 to 6, the size (below the sieve) that passed through a sieve with an opening of 2 mm in the sieving process was designated as the couscous-like food of Production Examples 1 to 6 and used for the sensory test.

In the sensory test, the couscous-like foods of Production Examples 1 to 6 were reconstituted with hot water and used. A sensory test (texture, smell, taste) of the couscous-like food was evaluated according to the following evaluation criteria. In addition, a summary of the questionnaire of the evaluation test on which Table 3 is based is shown in FIG. As a reference example, commercially available couscous (couscous produced using durum wheat) was used.

(Evaluation criteria: texture)
3 points: The texture is equivalent to that of the couscous of Reference Example.
2 points: The texture is slightly inferior to that of the couscous of Reference Example, but it is not noticeable.
1 point: The texture is considerably inferior to that of the couscous of Reference Example.

(Evaluation criteria: smell)
3 points: Grain odor is hardly felt.
2 points: Grain odor is slightly sensed, but it is not noticeable.
1 point: Grain smell is sensed.

(Evaluation criteria: taste)
3 points: A faint sweetness derived from rice flour is sensed.
2 points: A faint sweetness derived from rice flour is sensed slightly.
1 point: Almost no faint sweetness derived from rice flour is sensed.

Table 3 shows the evaluation results indicated by the average scores of the panelists.

As shown in Table 3, the couscous-like foods of Production Examples 3 to 6 had higher evaluation points (texture) than the couscous-like foods of Production Examples 1 and 2. In particular, the couscous-like foods of Production Examples 3 and 4 were found to have higher evaluation points and to have a texture comparable to that of the couscous of Reference Example.
In addition, since the couscous-like foods produced with rice flour (Production Examples 1 to 6) contained rice flour, they felt a faint sweetness derived from rice flour. Furthermore, the couscous-like foods produced from rice flour (Production Examples 1 to 6) had almost no cereal odor, so they are considered suitable for various dishes.

<1-3. Method for Producing Granular Rice Flour Processed Product Containing Brown Rice Flour>

Hereinafter, as raw material rice flour, the above <1-1. Production method of raw rice flour>, evaluation of production efficiency and sensory test of processed granular rice flour mixed with brown rice flour A produced in section. The granular rice flour processed product containing brown rice flour was produced by the following method.

(Mixing process)
29 parts by weight of water (tap water) was added to 100 parts by weight of brown rice flour A and mixed until uniform.
(Granulation process)
After mixing, the mixture was granulated so that each granule had a size of about 1 to 2 mm.
(Heating process)
The granulated product was steamed at 100° C. for 10 minutes using a steam convection oven (manufactured by Taniko Co., Ltd.).
(Seasoning process)
0.3 parts by weight of salt was added to 100 parts by weight of the granules after the steaming process, and mixed so as to be blended with the whole.
(Coating process)
Next, 2.3 parts by weight of rice oil was added to 100 parts by weight of the granules, and the mixture was mixed to coat the granules.
(Drying process)
After that, the obtained granules were dried at 75° C. for 5 hours using a dryer.
(Sieving process)
After confirming that the granules after the drying process are in a loose state, the obtained granules are sieved with a sieve having an opening of 2 mm to adjust the size of the granules. A granular rice flour processed product was obtained.

When the yield rate of the granulated product after the above (drying step) was evaluated in the same manner as in the above (Evaluation 1: yield rate evaluation test), no lumps remained on the upper part of the sieve and the yield rate was 100%.

In addition, the size of the couscous-like food of Production Example A that passed through a sieve with an opening of 2 mm (below the sieve) was subjected to a sensory test in the same manner as the above (evaluation 2: sensory test).

When the couscous-like food of Production Example A was eaten, it was confirmed that it had the same texture as couscous produced with white rice flour (the couscous-like food of Production Example 4).
Furthermore, the couscous-like food of Production Example A also had a faint sweetness derived from rice flour. In addition, the couscous-like food of Production Example A had almost no cereal odor even though it contained brown rice.

According to the present invention, it is possible to provide a method for producing a processed granulated rice flour product that suppresses the occurrence of lumps during granulation and has an excellent texture.

Claims (7)

a granulation step of granulating a mixture containing raw rice flour and water to obtain a granulated product;
a heating step of heating the obtained granules until the raw rice flour contained in the granules is completely gelatinized ;
and a drying step of drying the heated granules ,
A method for producing a granular rice flour processed product having a particle size of 0.5 mm or more and 3 mm or less . 2. The method for producing a processed product of granular rice flour according to claim 1, wherein the heating method in the heating step is heating by steaming. 2. The method for producing a granular rice flour processed product according to claim 1, wherein the raw rice flour contains rice flour having an average particle size ( _D50 ) of 450 [mu]m or more and 650 [mu]m or less. 2. The method for producing a granular rice flour product according to claim 1, wherein the raw rice flour is white rice flour. 2. The method for producing a processed granular rice flour product according to claim 1, wherein in the drying step, the heated granulated product is coated with oil and then dried . 6. The method for producing a granular rice flour processed product according to claim 5, wherein the oil is rice oil. A granular rice flour processed product obtained by the production method according to any one of claims 1 to 6 and having a particle size of 0.5 mm or more and 3 mm or less .