JP2000050818A - Enriched germinated unpolished rice, its production and processed food - Google Patents
Enriched germinated unpolished rice, its production and processed foodInfo
- Publication number
- JP2000050818A JP2000050818A JP10226674A JP22667498A JP2000050818A JP 2000050818 A JP2000050818 A JP 2000050818A JP 10226674 A JP10226674 A JP 10226674A JP 22667498 A JP22667498 A JP 22667498A JP 2000050818 A JP2000050818 A JP 2000050818A
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- Japan
- Prior art keywords
- brown rice
- water
- rice
- minerals
- calcium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、玄米を発芽して得
られる発芽玄米に関するものであり、特に、玄米に不足
する栄養素として、ミネラル類やビタミン類を強化した
発芽玄米とその製法とその発芽玄米を用いた加工食品と
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to germinated brown rice obtained by germinating brown rice. More particularly, the present invention relates to germinated brown rice in which minerals and vitamins are enriched as nutrients insufficient in brown rice, a method for producing the same, and germination thereof. It relates to processed food using brown rice.
【０００２】[0002]
【従来技術】玄米を精白して得られる精白米は、精白の
過程で、玄米が備えている各種栄養素を米糠として除去
するので、精白米の栄養素を補う目的で、精白米を強化
すべき栄養素を含む液体に浸漬した後乾燥して、栄養素
を吸収させた栄養強化米を作り、この栄養強化米を炊飯
時に精白米に適量混ぜて利用することが行われている
（例えば、特開昭６３−２６９９５６号公報参照）。
又、他の方法としては、精白後に表面に付着する米糠類
を除去した無洗米の表面に乳酸カルシウムなどのカルシ
ウム源をコーティングしたものを精白米に混ぜて炊飯す
るもの（特開平９−９４０７１号公報参照）、或いは、
籾の状態で、これをカルシウムイオン水に浸漬してカル
シウムを強化した後、精白する方法（特開昭５６−９９
７５９号公報）などが知られている。2. Description of the Related Art A milled rice obtained by milling brown rice removes various nutrients contained in the milled rice as rice bran during the milling process. Therefore, nutrients that must be fortified with milled rice to supplement the nutrients of milled rice. After being immersed in a liquid containing water and dried, a nutrient-enriched rice is produced by absorbing nutrients, and the enriched rice is mixed with an appropriate amount of polished rice at the time of cooking rice and used (for example, Japanese Unexamined Patent Publication No. Sho 63). -269956).
Another method is to cook rice by mixing a non-washed rice with a calcium source such as calcium lactate coated on a surface of unwashed rice from which rice bran attached to the surface has been removed after the milling (Japanese Unexamined Patent Publication No. 9-94071). Gazette), or
In a state of paddy, this is immersed in calcium ion water to strengthen calcium and then refined (Japanese Patent Laid-Open No. 56-99).
No. 759) is known.
【０００３】しかしながら、これらの方法は、いずれも
精白過程で、先ず、生命体である玄米を損傷して自己保
存機能を失わせると共に、完全食品ともいわれる玄米の
本来に備えている各種の栄養素を、米糠として除去して
しまい、失われた各種栄養素の中で、僅かにカルシウム
やビタミン類を強化するものである。[0003] However, in all of these methods, during the refining process, brown rice, which is a living organism, is first damaged to lose its self-preservation function, and various nutrients inherent in brown rice, which is also called complete food, are used. It removes as rice bran and slightly enhances calcium and vitamins among various nutrients lost.
【０００４】[0004]
【解決すべき課題】本願発明者は、玄米が本来的に備え
ている栄養素に着目し、これら玄米は、健康保持に必要
な殆どの栄養素を備えており、一般に言われている栄養
素の必要量からみて、不足するものは、ミネラル類(特
にカルシウム分)とビタミン類が主たるものであって、
他は玄米に十分に含まれている事実から、食感や消化性
に難点があって、十分に利用されていない玄米を、食べ
やすくて、消化吸収性に優れたものにすると共に、不足
する栄養素が強化された玄米を素材とする可能な限り完
全に近い栄養食品を提供することを目的として、本発明
を完成したものである。The inventors of the present invention have focused on the nutrients inherent in brown rice, and these brown rice have most of the nutrients necessary for maintaining health. In short, what is lacking is mainly minerals (especially calcium) and vitamins,
Others have a problem in texture and digestibility due to the fact that brown rice is sufficiently contained, making brown rice that is not fully utilized easy to eat, excellent in digestion and absorption, and insufficient. The present invention has been completed in order to provide a nutritional food that is as complete as possible using brown rice fortified with nutrients as a material.
【０００５】[0005]
【課題の解決手段】本発明の第一の要旨は、玄米が水を
吸水して発芽する過程において、水に溶解したミネラル
類及び／又はビタミン類を前記玄米に吸収させることに
より得られる栄養強化発芽玄米にある。A first gist of the present invention is to enhance the nutrition obtained by absorbing minerals and / or vitamins dissolved in water into brown rice in the process of brown rice absorbing water and germinating. It is in germinated brown rice.
【０００６】上記において、「ミネラル類及び／又はビ
タミン類」という記述は、本願においては「ミネラル類
とビタミン類、ミネラル類のみ、又はビタミン類のみ」
の３種類の場合における択一的場合を意味するものとす
る。又、水に溶解したミネラル類及び／又はビタミン類
を玄米に吸収させる期間は、玄米が水に浸漬されて吸水
を開始してから発芽するまでの全期間であってもよい
し、玄米中への吸水が最も盛んに行われる浸漬初期から
５〜８時間経過程度までの初期の期間に限ってもよい。
ミネラル類を溶存ずる水としては、カルシウム、鉄、亜
鉛、カリウムなどが無機塩類の形で溶存している水溶液
が、玄米に異臭が付着することがなくて好ましい。ビタ
ミン類としてはビタミンＢ１，Ｂ２，Ｂ６などの水溶性
ビタミン群が挙げられる。勿論、牡蠣殻、サンゴ、動物
骨粉などの天然物由来の原料から得られたミネラル水溶
液や、玄米の発芽を阻害しない温泉水、海水や天然のミ
ネラルウォーターであってもさしつかえない。In the above description, the term “minerals and / or vitamins” is used in the present application to refer to “minerals and vitamins, minerals only, or vitamins only”.
Means the alternative case of the three cases. In addition, the period during which the minerals and / or vitamins dissolved in water are absorbed into brown rice may be the entire period from the time when brown rice is immersed in water to start absorbing water to the time when germinated, or into brown rice. May be limited to the initial period from 5 to 8 hours after the initial immersion when water absorption is most actively performed.
As the water in which the minerals are dissolved, an aqueous solution in which calcium, iron, zinc, potassium, and the like are dissolved in the form of inorganic salts is preferable because unpleasant smell does not adhere to brown rice. Examples of the vitamins include water-soluble vitamins such as vitamins B1, B2, and B6. Of course, mineral aqueous solutions obtained from raw materials derived from natural products such as oyster shells, corals, and animal bone meal, hot spring water that does not inhibit the germination of brown rice, seawater, and natural mineral water can be used.
【０００７】本発明の第二の要旨は、上記第一要旨によ
って規定される栄養強化発芽玄米を、そのままか若しく
は精米したものを原料として用いて得られる各種の加工
食品にある。[0007] A second aspect of the present invention is various processed foods obtained by using the enriched and germinated brown rice specified by the first aspect as it is or as a raw material.
【０００８】上記において、栄養強化された発芽玄米を
素材とする加工食品としては、炊飯米、粥などのレトル
ト加工食品、餅、煎餅、あられ、餅菓子などの菓子類食
品、玄米粉などの加工用食品素材などである。栄養強化
発芽玄米を精白するには、自然風による乾燥、天日乾
燥、熱風乾燥など、適宜な方法で乾燥した後、精米機で
精米処理を行えばよい。In the above, processed foods made from germinated brown rice enriched in nutrition include cooked rice, retort processed foods such as porridge, rice cakes, rice crackers, confectionery foods such as arashi, rice cake confectionery, and processed brown rice powder. Food materials. In order to whiten the enriched germinated brown rice, the rice may be dried by an appropriate method such as drying by natural wind, sun drying, hot air drying and the like, and then milled by a rice mill.
【０００９】本発明の第三の要旨は、１以上のミネラル
類及び／又はビタミン類が溶存する水に玄米を浸漬して
吸水させ、玄米を発芽させることにより、玄米中にミネ
ラル類やビタミン類を取り込んで、玄米の栄養を強化す
ることを特徴とする栄養強化発芽玄米の製造方法にあ
る。A third aspect of the present invention is to immerse brown rice in water in which one or more minerals and / or vitamins are dissolved, absorb the water, and germinate the brown rice, so that the minerals and vitamins are contained in the brown rice. The present invention relates to a method for producing a fortified germinated brown rice, characterized in that the rice is enriched for nutrition.
【００１０】本発明の第四の要旨は、カルシウムイオン
を含む水中に、玄米を浸漬して吸水させ、発芽させるこ
とを特徴とする栄養強化発芽玄米の製造方法にある。[0010] A fourth aspect of the present invention is a method for producing a fortified germinated brown rice, characterized in that brown rice is immersed in water containing calcium ions to absorb water and germinate.
【００１１】上記第三要旨及び第四要旨に係る製造方法
においては、ミネラル類やビタミン類を溶存する水中
で、玄米の発芽処理が終始完結する場合と、初期の吸水
工程だけ当該成分を溶存する水中で行い、発芽過程は、
真水中や高湿度雰囲気中或いは間欠的な散水条件下で行
う場合が含まれる。ミネラル類の中で、特にカルシウム
は、脊椎動物にとって重要であり、生体内においては大
部分はリン酸カルシウムの形で骨格中に保持されている
が、カルシウムは生理機能の調節に極めて重要な役割を
果たしている。上記第四要旨に係る発明は、玄米に最も
不足する栄養素を、従来のカルシウム化合物コーティン
グのように物理的に米粒にカルシウム化合物を担持させ
るものと異なり、カルシウム分を自然な形で玄米の生体
組織に取り込んで保持させることができる点において、
カルシウム分の過剰な摂取や食品の変質等の弊害が生ぜ
ず、栄養強化食品として理想的である。In the production method according to the third and fourth aspects, the germination of brown rice is completely completed in water in which minerals and vitamins are dissolved, and the component is dissolved only in the initial water absorption step. Performed in water, the germination process
This includes the case of performing in fresh water, in a high humidity atmosphere, or under intermittent watering conditions. Among minerals, calcium is particularly important for vertebrates, and in vivo, most of it is retained in the skeleton in the form of calcium phosphate, but calcium plays a crucial role in regulating physiological functions. I have. The invention according to the fourth aspect is characterized by the fact that the most deficient nutrients in brown rice are different from those in which a calcium compound is physically supported on rice grains as in a conventional calcium compound coating. In that it can be captured and held in
It does not cause adverse effects such as excessive intake of calcium and deterioration of food, and is ideal as a fortified food.
【００１２】水中でカルシウムイオンを生じる化合物と
しては、塩化カルシウム、次亜リン酸カルシウム、乳酸
カルシウム、リン酸二水素カルシウム、グルコン酸カル
シウム、グリセロリン酸カルシウム、パントテン酸カル
シウムなどを挙げることができる。Examples of the compound that generates calcium ions in water include calcium chloride, calcium hypophosphite, calcium lactate, calcium dihydrogen phosphate, calcium gluconate, calcium glycerophosphate, and calcium pantothenate.
【００１３】上記第一〜第四要旨に記載の発明におい
て、玄米を発芽させるための水の温度は、米の品種にも
よるが、通常１０〜４５℃の範囲において適宜選択され
るが、３０〜３４℃の範囲が、水への浸漬から発芽に至
るまでに要する時間が短くて済む。玄米が発芽状態に達
するのに要する時間は、上記１０〜４５℃の範囲におい
ては１５〜７２時間程度である。In the invention described in the first to fourth aspects, the temperature of water for germinating brown rice is appropriately selected usually in the range of 10 to 45 ° C., although it depends on the variety of rice. In the range of ３４34 ° C., the time required from immersion in water to germination is short. The time required for the brown rice to reach the germination state is about 15 to 72 hours in the above range of 10 to 45 ° C.
【００１４】玄米を発芽させるには、水中に、発芽する
まで浸しておいてもよいし、水に浸して玄米粒が十分吸
水したら、水浴から取り出して、高湿度(相対湿度を１
００％に保つことが望ましい)の雰囲気中において発芽
させてもよい。In order to germinate brown rice, the rice may be soaked in water until it germinates. Alternatively, when the rice is soaked in water and the brown rice grains have sufficiently absorbed water, the brown rice is taken out of the water bath and subjected to high humidity (relative humidity of 1%).
Germination may be carried out in an atmosphere (preferably maintained at 00%).
【００１５】水の醗酵を防止して、発芽玄米に着臭する
のを防止する為に、オゾン発生器によって発生したオゾ
ンを含む空気を、玄米を収納する水中に直接曝気する方
法、或いはオゾンを溶存する水を、その貯留漕から循環
させて供給して、水中にオゾンを共存させてもよいが、
水中にミネラル類やビタミン類が溶存する場合は、その
ビタミン類やミネラル類が、オゾンによって、酸化さ
れ、変質し或いは分解されることがない場合に限られ
る。[0015] In order to prevent fermentation of water and to prevent germination of germinated brown rice, air containing ozone generated by an ozone generator is directly aerated into water containing brown rice, or ozone is used. Dissolved water may be circulated and supplied from the storage tank to allow ozone to coexist in the water,
When minerals and vitamins are dissolved in water, it is limited to the case where the vitamins and minerals are not oxidized, deteriorated or decomposed by ozone.
【００１６】オゾンは、使用する水質や玄米の洗浄度に
もよるが、一般には、オゾンを０．０１ｐｐｍの濃度で
溶存する水は、一般細菌や大腸菌、ウイルス等に対して
１分以下の滞留時間で、殺菌効果を発揮する。従って、
玄米が浸漬されている水のオゾン濃度は、醗酵臭や異臭
が発生しない限度で、間欠的に所定時間、所定の濃度以
上になるようにしてもよい。Ozone depends on the quality of water used and the degree of washing of brown rice. In general, water in which ozone is dissolved at a concentration of 0.01 ppm retains bacteria, Escherichia coli, viruses, etc. for less than one minute. In time, it exerts a bactericidal effect. Therefore,
The ozone concentration of the water in which the brown rice is immersed may be intermittently set to be equal to or higher than a predetermined concentration for a predetermined time as long as no fermentation odor or off-flavor is generated.
【００１７】又、ミネラル類等を含む水を玄米に十分吸
水させた後、これを水から引き上げて、該玄米を囲む雰
囲気に、オゾンを含む空気（０．０３〜０．１ｐｐｍの
オゾン濃度で十分である）を常時循環供給するか若しく
は間欠的に送り込んでもよいし、或いは、オゾンを所定
濃度以上に含む水をシャワー状に所定時間散布して殺菌
や醗酵停止処理を施すと共に、湿分補給を行ってもよ
い。一般には、水浴から取り出して、空気中で発芽させ
るのは、湿度管理はやや困難になるが、醗酵の防止操作
は容易になる。水中における発芽と空気中に置ける発芽
の折衷タイプとして、ミネラル類等を溶存する水に浸漬
して十分に吸水させた後、水から取り出した玄米に、定
期的にオゾンを溶存する水を散布する方法でもよい。Further, after water containing minerals and the like is sufficiently absorbed by brown rice, the water is pulled out of the water, and air containing ozone (at an ozone concentration of 0.03 to 0.1 ppm) is introduced into the atmosphere surrounding the brown rice. Is sufficient), may be constantly circulated or may be intermittently fed, or water containing ozone at a predetermined concentration or more may be sprayed in a shower form for a predetermined period of time to sterilize or stop fermentation and replenish moisture. May be performed. In general, it is somewhat difficult to control the humidity to take out from the water bath and germinate in the air, but the operation for preventing fermentation becomes easy. As an eclectic type of germination in water and germination in the air, after immersing minerals etc. in water that dissolves them and allowing them to absorb enough water, periodically spray water that dissolves ozone on brown rice extracted from the water. It may be a method.
【００１８】発芽の程度は、胚の部分に０．５〜１ｍｍ
前後の膨らみ若しくは突部が視認できる程度の状態が理
想的である。本願における発芽玄米には芽が突起状態に
なる前の催芽状態（胚芽の部分の膨出がようやく視認で
きる状態）にある玄米も含まれるものとする。このよう
な発芽玄米を、適量の水を加えて炊飯若しくは蒸煮すれ
ば、粒状物が殆ど残存することがなく、舌触りが滑らか
で、且つ、栄養価の面でも、最も優れた飯や粥、或いは
餅その他の加工食品とすることができる。発芽状態が進
行してしまう(胚芽の部分から突起状に３ｍｍ程度まで
芽が突出したもの)につれて、玄米の持つ澱粉などの糖
質が急速に失われ、餅や粥等の加工食品の食味が低下す
る。逆に、発芽玄米をそのまま生食する場合は、咀嚼が
容易となり、歯ざわりは向上する。従って、発芽玄米は
発芽が完成したら、直ちに発芽玄米を少なくとも６℃以
下に冷却する。望ましくは、凍結状態まで冷却して保管
するのが良い。The degree of germination is 0.5 to 1 mm
Ideally, a state in which the front and rear bulges or protrusions are visible. The sprouted brown rice in the present application is also assumed to include brown rice in a sprout state (a state in which the swelling of the embryo part is finally visible) before the sprout becomes a projection state. If such sprouted brown rice is cooked or steamed with the addition of an appropriate amount of water, almost no granular matter remains, the texture is smooth, and the nutritional value is also the most excellent in rice or porridge, or Mochi and other processed foods. As the germination state progresses (the buds protrude from the germ part to a protrusion of about 3 mm), sugars such as starch of brown rice are rapidly lost, and the taste of processed foods such as rice cakes and porridge is lost. descend. Conversely, when germinated brown rice is eaten as it is, mastication becomes easy and the texture is improved. Therefore, as soon as germination is completed, the germinated brown rice is cooled to at least 6 ° C. or less. Desirably, it is good to cool and store it in a frozen state.
【００１９】このようにして得られた発芽玄米中には、
吸水から発芽に至る過程で、水に溶存させたカルシウム
などのミネラル類やビタミン類が、玄米中に吸収される
ので、例えば、完全食品に近いといわれる玄米の栄養成
分のうち、特に欠乏するカルシウム分を自然な形態で豊
富に含んだカルシウム強化玄米を製造することができ
る。また、発芽玄米は、その発芽過程において、成分タ
ンパク質がより有益なアミノ酸に変化し、糖分が単糖化
し甘みが加わる。水に溶存するミネラル等の濃度に応じ
て、玄米粒に吸収されるミネラル類等の量も変化する
が、これは生命体としての玄米の生育環境を損なわない
限度内の濃度で行うことは当然である。In the germinated brown rice thus obtained,
In the process from water absorption to germination, minerals and vitamins such as calcium dissolved in water are absorbed into brown rice, so for example, among the nutrient components of brown rice that are said to be close to complete food, calcium is particularly deficient Calcium-enriched brown rice rich in natural ingredients can be produced. In the germination process, the germinated brown rice changes its component proteins into more useful amino acids, monosaccharides are added to the sugar, and sweetness is added. Depending on the concentration of minerals dissolved in water, the amount of minerals etc. absorbed by brown rice grains also changes, but this should be done at a concentration within the limit that does not impair the growth environment of brown rice as a living organism It is.
【００２０】一般に、玄米は、発芽時においては、代謝
作用の活発化により、オゾンの溶存する水は、有効に働
き、発芽を促進すると共に、発芽状態を揃える効果があ
る。この発芽促進効果を有効に発揮させるためには、水
を攪拌して、玄米粒に、オゾンを低濃度に溶存する水を
豊かに供給するのが効果的である。例えば、発芽状態を
揃えるには、発芽期に、０．０１ｐｐｍに満たない程度
のオゾン濃度の水を供給するのが効果的である。In general, brown rice, when germinated, has an effect that the water in which ozone is dissolved works effectively by activating the metabolic action, thereby promoting germination and uniforming the germination state. In order to effectively exert the germination promoting effect, it is effective to stir water and to supply brown rice grains with abundantly supplied water having a low concentration of ozone. For example, in order to make the germination state uniform, it is effective to supply water having an ozone concentration of less than 0.01 ppm during the germination period.
【００２１】得られた栄養強化発芽玄米は、乾燥して精
米し、夫々の用途に応じて、従来の場合と同様の利用や
加工が可能である。例えば、原料玄米として餅米を使用
した場合、発芽終了後、そのまま従来の方法で、餅につ
いてもよいし、餅生菓子用として、発芽玄米を乾燥した
後、精白して餅にしてもよい。未精白の栄養強化発芽玄
米は、ミネラル分に富んでいる上に、食物繊維やビタミ
ンＥが豊かに含まれる。また、精白した場合であって
も、食物繊維やビタミンＥ等の含有量は未精白の場合に
劣るものの、他のビタミン類や各種アミノ酸類が通常の
精白米に比して豊富に含まれており、栄養豊かな加工食
品となる。The obtained enriched and germinated brown rice is dried and polished, and can be used and processed in the same manner as in the conventional case, depending on the intended use. For example, when rice cake is used as the raw brown rice, after the germination is completed, the rice cake may be used as it is by a conventional method, or for a rice cake raw confectionery, the germinated brown rice may be dried and then refined to make rice cake. Unpolished, enriched, sprouted brown rice is rich in minerals and rich in dietary fiber and vitamin E. In addition, even when refined, the content of dietary fiber and vitamin E is inferior to that of unpolished, but other vitamins and various amino acids are contained more abundantly than ordinary polished rice. It is a nutritious processed food.
【００２２】[0022]
【実施例】長野県産コシヒカリ玄米４５０ｇを水洗した
後、６７５ｇの水を加え、これにクッキングカルシウム
（ヘルスケアーテック株式会社製食用カルシウム製剤：
牡蠣貝殻焼成物を粉末化して水で抽出し、水相を蒸発乾
固して得た水溶性の乳酸カルシウム）５０ｇを溶解して
から、２０時間に亙って、水温を３１℃に保った。対照
として、水洗した同種の玄米４５０ｇに６７５ｇの水を
加え、同じく、水温を３１℃に２０時間保った。２０時
間経過時において、玄米粒に、ほぼ全面的に発芽を認め
たので、これを水洗した後水切りし、ポリプロピレン製
袋に入れて密封し、直ちに急速冷凍した。この冷凍物を
財団法人日本食品分析センターに送って、成分分析を行
った。結果を表１に示す。EXAMPLE After washing 450 g of Koshihikari brown rice from Nagano with water, 675 g of water was added thereto, followed by cooking calcium (food calcium preparation manufactured by Healthcare Tech Co., Ltd .:
The baked oyster shell was powdered, extracted with water, and 50 g of water-soluble calcium lactate (obtained by evaporating and drying the aqueous phase) was dissolved, and the water temperature was maintained at 31 ° C. for 20 hours. . As a control, 675 g of water was added to 450 g of the same kind of brown rice washed with water, and the water temperature was kept at 31 ° C. for 20 hours. After 20 hours, germination was almost completely observed in the brown rice grains, which were washed with water, drained, sealed in a polypropylene bag, and immediately flash-frozen. This frozen product was sent to the Japan Food Research Laboratories and analyzed for components. Table 1 shows the results.
【００２３】[0023]
【表１】 なお、参考までに水分を０として計算した乾物カルシウ
ム数値は、Ｃａ強化発芽玄米では２０３．３ｍｇ／１０
０ｇ、発芽玄米では１６．７ｍｇ／１００ｇとなる。[Table 1] For reference, the dry matter calcium value calculated by assuming that water is 0 is 203.3 mg / 10 in Ca-enhanced germinated brown rice.
0 g and 16.7 mg / 100 g for germinated brown rice.
【００２４】[0024]
【効果】表１から明らかなように、本願方法によれば、
ミネラル等を含む水中において、発芽を行わせることに
より、細胞膜を初めとして、各種細胞機能が発芽期を迎
えて活性化し、水分と栄養分とを旺盛に吸収することに
より、大量のミネラル類やビタミン類を吸収させること
ができ、従来の方法に比べて、格段に、栄養強化を達成
することができる。特に、哺乳類にとって、カルシウム
分は必須のミネラル分であるが、玄米にはカルシウム分
が大幅に欠落しており、他の必要成分を殆ど含んでいる
玄米の、栄養成分上の唯一に近い欠点であったが、これ
を、自然な食品の形態で改善できることは、極めて大き
な意義を有する。[Effect] As is clear from Table 1, according to the method of the present invention,
By germinating in water containing minerals and the like, various cell functions, including cell membranes, are activated at the germination stage and actively absorb water and nutrients, so that a large amount of minerals and vitamins Can be absorbed, and fortification can be remarkably achieved as compared with the conventional method. In particular, calcium is an essential mineral for mammals, but brown rice has a significant lack of calcium, which is the only nutritional component of brown rice that contains most other necessary ingredients. However, it is of great significance that this can be improved in the form of natural foods.
Claims (4)
て、水に溶解したミネラル類及び／又はビタミン類を前
記玄米に吸収させることにより得られる栄養強化発芽玄
米。1. A fortified germinated brown rice obtained by absorbing minerals and / or vitamins dissolved in water into the brown rice in the process of brown rice absorbing water to germinate.
そのまま若しくは精米したものを原料として用いて得ら
れる加工食品。2. The enriched germinated brown rice according to claim 1,
Processed food obtained using raw or polished rice as a raw material.
類が溶存する水中に玄米を浸漬して吸水させ、玄米を発
芽させることにより、玄米中にミネラル類やビタミン類
を取り入れて栄養強化することを特徴とする栄養強化発
芽玄米の製造方法。3. A method in which brown rice is immersed in water in which one or more minerals and / or vitamins are dissolved, absorbs water, and germinates brown rice, thereby incorporating minerals and vitamins into the brown rice to enhance nutrition. A method for producing a fortified germinated brown rice, comprising the steps of:
浸漬して吸水させ、発芽させることを特徴とするカルシ
ウム強化発芽玄米の製造方法。4. A method for producing germinated brown rice enriched with calcium, characterized in that brown rice is immersed in water containing calcium ions to absorb water and germinate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10226674A JP2000050818A (en) | 1998-08-11 | 1998-08-11 | Enriched germinated unpolished rice, its production and processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10226674A JP2000050818A (en) | 1998-08-11 | 1998-08-11 | Enriched germinated unpolished rice, its production and processed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000050818A true JP2000050818A (en) | 2000-02-22 |
Family
ID=16848888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10226674A Pending JP2000050818A (en) | 1998-08-11 | 1998-08-11 | Enriched germinated unpolished rice, its production and processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000050818A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006288331A (en) * | 2005-04-14 | 2006-10-26 | Nittetsu Fine Prod:Kk | Method for producing nutritious functional food by using unpolished rice, and nutritious functional food obtained by the same |
| JP2006296375A (en) * | 2005-04-25 | 2006-11-02 | Fancl Corp | Taste-improving agent for germinated unpolished rice and food using the improving agent |
| US7935369B2 (en) | 2004-05-14 | 2011-05-03 | Fancl Corporation | Germinated brown rice |
| KR101413672B1 (en) * | 2011-07-01 | 2014-07-04 | 강성욱 | Germinated brown rice enriched with Vit C and taurine, and method for prearing the same |
| KR101573257B1 (en) * | 2015-04-24 | 2015-12-01 | 김병주 | Method for manufactruring germinated brown rice using rice seeds rice apparatus therefor |
| KR20220033751A (en) * | 2020-09-10 | 2022-03-17 | 염기수 | Postbiotics raw vegetable diet for helping antioxidant, enhancing immune activity, anti-corona virus, anticancer, lifestyle related disease prevention and treatment, diet and defecation produced by fermenting natural plant material using complex Kimchi lactic acid bacteria and production method thereof |
-
1998
- 1998-08-11 JP JP10226674A patent/JP2000050818A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7935369B2 (en) | 2004-05-14 | 2011-05-03 | Fancl Corporation | Germinated brown rice |
| JP2006288331A (en) * | 2005-04-14 | 2006-10-26 | Nittetsu Fine Prod:Kk | Method for producing nutritious functional food by using unpolished rice, and nutritious functional food obtained by the same |
| JP2006296375A (en) * | 2005-04-25 | 2006-11-02 | Fancl Corp | Taste-improving agent for germinated unpolished rice and food using the improving agent |
| JP4679222B2 (en) * | 2005-04-25 | 2011-04-27 | 株式会社ファンケル | Germinating brown rice taste improver and foods using the improver |
| KR101413672B1 (en) * | 2011-07-01 | 2014-07-04 | 강성욱 | Germinated brown rice enriched with Vit C and taurine, and method for prearing the same |
| KR101573257B1 (en) * | 2015-04-24 | 2015-12-01 | 김병주 | Method for manufactruring germinated brown rice using rice seeds rice apparatus therefor |
| KR20220033751A (en) * | 2020-09-10 | 2022-03-17 | 염기수 | Postbiotics raw vegetable diet for helping antioxidant, enhancing immune activity, anti-corona virus, anticancer, lifestyle related disease prevention and treatment, diet and defecation produced by fermenting natural plant material using complex Kimchi lactic acid bacteria and production method thereof |
| KR102624611B1 (en) * | 2020-09-10 | 2024-01-12 | 염기수 | Postbiotics produced by fermenting brown rice sprout and barley sprout using Kimchi lactic acid bacteria and production method thereof |
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