Rice gel in gumlike texture
Kazuhiro Eguchi
New rice-derived foodstuff is drawing attentions as a new ingredient with a potential for a wide variety of applications. The new ingredient is made from rice of high amylose content and called “rice gel” from how it has a jelly-like consistency. You cook the rice and chop it up using a special high-speed mixer. The thickness of the texture is controllable from soft jelly to gumlike by changing the amount of water to cook rice and the mixing speed.
The rice gel was developed by National Food Research Institute (NFRI), which is one of the research institutions within the National Agriculture and Food Research Organization (NARO), in cooperation with the National Federation of Agricultural Cooperative Associations (Zen-Noh). NFRI is already making some rice gel products with a confectionery maker on a trial base, anticipating that this breakthrough technology can create new demand for rice in the future.
Boul Mich is testing recipes repeatedly (in Yokohama-shi, Kanagawa Prefecture)
BOUL’MICH, one of the high-class confectionery makers in Japan, has a plant in Yokohama, Kanagawa Prefecture. Here at the plant, some confectioners are trying to make new rice gel sponge cakes.
Their recipes are very unique. First of all, they cook Momiroman high-amylase rice, which is usually a feed grain or a material to make rice flour. Secondly, they chop the cooked rice up by a high-speed mixer-processor until it turns to jelly-like in texture. Then, they add other ingredients such as flour and sugar and bake to make rice gel cakes. One of the advantages of adding the rice gel is a longer retention of moisture in the cakes.
Rice gel in gumlike texture
Their favorite flavor so far is green tea. “This is something very unique to Japan that we hope can catch the heart of non-Japanese consumers when Tokyo has more visitors from all over the world toward the Tokyo Olympic in 2020,” said Hisao Yoshioka, an expert advisor for the rice gel product development team.
This technology to make rice gel was established just recently. As the whole process starts from cooking rice, it can eliminate the process of grinding. Junichi Sugiyama, a senior researcher of NFRI said, “The solution came from modern technology.
Wide variety of applications is being tested. Boul Mich made cakes using rice gel, flour and sugar
People used to use grains after they grind them into flour. Rice gel will change the history and our eating habits.”
The rice gel can be used as an alternative for wheat flour for making bread, noodles and other food. NFRI is looking into a wide variety of applications including cream puffs whose skins and cream are both made using the rice gel. Zen-Noh supported the project by ensuring the supply of high amylose rice, setting up trials for mass production and opening up new distribution routes.
“In the future, it should be used to make pasta to create new marketing opportunities in the global market including Europe,” said Gen Murotani, an assistant to director of Agriculture and Sales division.
Rice gel in jelly-like texture
Momiroman high amylose rice suitable form making rice gel
(Sept. 13, 2015)