PRODUCTION OF RICE FLOUR AND GROUND RICE EMULSION

PROBLEM TO BE SOLVED: To produce rice flour and ground rice emulsion capable of imparting freeze-resistance to starch-based frozen food, having good taste and enabling the production of a low-fat food by washing polished rice with water, subjecting the washed rice to lactic fermentation in the presence of table salt and crushing the product after dehydration and drying. SOLUTION: Polished rice is washed with a 0.1%(w/v) aqueous solution of magnesium chloride for 1min under gentle stirring, the solution is discarded, the same operations are repeated, the washed rice is washed twice with 0.2%(w/v) aqueous solution of citric acid in the similar manner and the product is finally washed with water and drained. Separately, soybean peptide and a salt for a medium are added to a 4%(w/v) saline solution, sterilized by boiling and cooled to 40 deg.C. The cooled mixture is mixed with lactobacillus and the above treated rice and subjected to lactic fermentation at 40 deg.C for 3 days. The rice is separated from the fermentation product, dried at 50 deg.C with a fluidized drier and crushed e.g. with an air-flow crusher to obtain the objective rice flour and ground rice emulsion having freeze resistance and good taste and useful e.g. as a production raw material for a low-fat food.