JP2004321048A - Germinated rice treated with minus ion, method for producing the same and processed food thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain germinated unpolished rice which keeps water even in course of time after rice boiling, has excellent glutinousness, flavor, functionality and antimicrobial properties and is readily handleable, to provide a method for producing the same and to obtain a processed food by mixing the germinated unpolished rice with polished rice treated with minus ion, boiling the mixed rice and processing the boiled rice and packaged boiled rice. <P>SOLUTION: The method for producing germinated unpolished rice with minus ion comprises providing unpolished rice with minus ion having fixed ionic strength for a fixed time under a minus ion environment, putting the unpolished rice in a germination water tank of minus ion water at 25-30°C, germinating the unpolished rice and then dehydrating and drying the unpolished rice to give the germinated unpolished rice with minus ion. The germinated unpolished rice is obtained. The processed food is obtained by mixing the germinated unpolished rice treated with minus ion with the polished rice treated with minus ion, boiling the mixed rice and processing boiled rice. The packaged boiled rice is obtained by hermetically packaging the processed food. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、食味、食感、保存性、ハンドリングに優れた発芽米およびその製造方法ならびにそれらを用いた加工食品と包装米飯に関する。
【０００２】
【従来の技術】
玄米は、精米した白米に比べて栄養価に富んでいることは広く知られている。しかしながら外層部が堅牢なワックス層と糠層があり、そのため水の吸水率が悪く、通常の加熱では硬くて食べることができない。したがって、やわらかくするためには圧力釜などの高温高圧加熱装置を使用して炊飯することが必要であった。
【０００３】
一方、マイナスイオン（電子）を発生させる手段としては
（１）鉱石の一種で電子を流すトルマリンを利用したもの
（２）セラミック粉末を利用したもの
（３）コロナ放電のように高電圧直流電流を利用したもの
（４）高電圧交流電流を利用したもの
等がある。このマイナスイオン（電子）を米に当てながら精米をすることにより、精米ロスや消費電力を削減し、保水性を高めた品質の白米を製造することは特開平９−９４４６６にも記載されているが、炊飯やご飯との関係は記載されていない。
【０００４】
玄米をやわらかく普通の炊飯釜で炊く方法として、２０〜４０℃の水温で適当な時間浸漬して発芽させた発芽玄米とすることが知られている。発芽玄米は、発芽中に自己代謝機能により玄米の堅牢な部分がやわらかくなり、普通の炊飯方法や蒸気加熱によってもやわらかく美味しい炊飯米が得られる。
【０００５】
また発芽玄米は通常の玄米に比べて消化吸収が良く、ガンマアミノ酪酸、フィチン酸等の栄養成分を多く含んでいることより、機能性食品として評価されている。
【０００６】
しかし、２０〜４０℃の水浴中に長時間浸漬することが原因で、玄米に付着している細菌の増殖により発酵臭や腐敗臭などの異臭が発生し、発芽玄米にその異臭が残留するという欠点があった。この問題を解決するために、殺菌剤や電解水、紫外線ランプ、循環水、有機酸使用などの方法が開示されている。殺菌剤や電解水、紫外線ランプは直接細菌を殺菌し細菌の増殖を抑制する方法であるが、最終製品への残留や機械および光熱費などの経済的な費用がかかる等の問題がある。
【０００７】
また発芽玄米には発芽を停止した後にそのまま包装するウエットタイプと、水分を乾燥によって取り除くドライタイプの２種類がある。ところがこの２つの発芽玄米には問題がある。
【０００８】
ウエットタイプは微生物汚染の問題がある。ウエットタイプは発酵時に吸収した水分が残った状態であるために水分活性が高く、常温で放置しておくとすぐに微生物汚染が生じる。このために真空包装が必要となる。ところが真空包装になると、元々水分を含んだ膨潤状態であるために、包装時の圧力差による米粒の変形や加圧による米粒の凝集が起こり、袋から取り出す時にほぐしが必要になるという問題がある。また水分含有率が２０％以上であるために乾燥した米とは違い、炊飯時の水加減が難しいという問題もある。
【０００９】
一方のドライタイプは、米粒の外側と内側では乾燥速度が違うために、乾燥中に米粒が割れてしまうことから外観上での商品価値が低いという問題がある。また乾燥しているために水の吸水率が低く、吸水を飽和状態にしなければ、すなわち浸漬時間を十分に取らなければ、炊き増えした食味の高いごはんにならないという問題がある。したがって、浸漬せずに炊飯しても食味の高いご飯はできないことが分かる。さらに、発芽玄米１００％あるいは白米と混合して炊飯する場合には米粒の割れと低い吸水性が原因で、ご飯の中に発芽玄米の硬さが残り、満足のいく食感は得られないという問題もある。
【００１０】
発芽玄米を白米と混合して加工食品や包装米飯にする場合、ウエットタイプの発芽玄米では白米が乾燥状態であるために、炊飯時の水加減を白米に合わせると発芽玄米がやわらかすぎて、逆に発芽玄米に合わせると白米が硬くなるために水加減が難しいという問題がある。また、真空包装によってダンゴ状態となるために白米との混合が不均一となり、外観および炊飯状態にもムラが出る。ダンゴ状態を機械的にほぐすことは可能であるが、物理的な力により膨潤状態の発芽玄米に割れが発生してしまうという問題が生じる。
【００１１】
一方のドライタイプの発芽玄米を白米と混合して加工食品や包装米飯にする場合、発芽玄米と白米の吸水率が異なるために、加工後の食感のばらつきが出てしまうという問題がある。これを調整するために発芽玄米と白米を飽和状態まで吸水させてから混合して炊飯するという方法はあるが、吸水率を飽和状態とするためには時間が必要であり、その時間は発芽米と白米では異なるためにハンドリングが悪いという問題がある。
【００１２】
さらに、既存の発芽玄米は発芽後の処理方法として、
（１）真空包装し熱水または蒸気処理後に冷凍、冷蔵保存流通する方法
（２）熱水または蒸気処理後に真空包装し、冷凍、冷蔵保存流通する方法
（３）熱水または蒸気処理後に真空包装すると共に高温高圧殺菌し、常温保存流通する方法
（４）発芽後、熱風乾燥して常温保存流通する方法
のいずれかを採用している。
【００１３】
しかし、（１）と（２）は保存流通コストが大きくなり、（２）と（３）は袋のピンホールやシール不良で細菌の増殖の危険があり、玄米粒が加熱により強固に付着して固まりとなり、容易にほぐせない為に大量炊飯や加工では扱いが大変で使用しにくい。（４）の乾燥品は流通コストも安価でピンホールやシール不良による細菌汚染の危険もなく、玄米が１粒１粒となっており、精白米との混米も容易で、大量炊飯や加工は扱いが容易であるが、乾燥中に米粒に複数の亀裂が入るために胴割れ現象が起きる。米粒に複数の亀裂が入るために流通や加工中の衝撃で簡単に細かく砕ける欠点がある。また炊飯中の吸水が遅く、炊飯後の食味は硬く美味しくないという問題がある。
【００１４】
マイナスイオン（電子）は特有の波長を有しており、水に当てると水の分子が励起、振動状態となり水の分子鎖（クラスター）が小さくなる。一方、植物や人間の細胞表面には自由水と呼ばれる細胞内外に浸透あるいは遊離する水があるが、水のクラスターが小さくなるということは細胞中に浸透しやすくなり、クラスターが小さくなるということは容積が小さく、すなわち比重が大きくなり、細胞の膜にくっつくようになる。この細胞にくっついた水が少なくなると、水分ロスに伴う品質劣化が生じる。米の中にも約１５％の水分があるので、水のクラスターが小さくなり吸水性が向上するということは言うまでもない。
【００１５】
植物の品質劣化には酸化といい、中に含まれる脂肪酸が活性酸素により過酸化物に変化する反応があるが、マイナスイオン（電子）を当てると、この過酸化物への反応を抑えることによって酸化を抑えることができる。米も同様に脂肪酸が含まれているので、上記の効果があることは言うまでもない。
【００１６】
特に栄養価の高い様々なタンパク質や油脂分を多く含む糠層のある玄米や発芽玄米においては水分変化や酸化による品質劣化は進みやすいという問題がある。
【００１７】
【発明が解決しようとする課題】
本発明は、炊飯加工後も食味が高く、抗菌性、コスト面でも優れ、かつハンドリングが容易な発芽米およびその製造方法を提供することである。さらに本発明の目的は、食味が高く、品質上とハンドリングに優れた発芽米および発芽米とマイナスイオン白米を混合して加工した加工食品と包装米飯を提供することを目的としている。
【００１８】
【課題を解決するための手段】
本発明は上記の課題を解決すべく鋭意検討した結果、（１）マイナスイオン工場の環境下で、（２）玄米に所定の時間、所定の強さのマイナスイオンを与えた玄米を、（３）２５〜３５℃のマイナスイオン水の発芽槽の中で、（４）発芽を行い、（５）脱水、（６）熱による乾燥を条件とする発芽玄米の製造方法を見出しました。上記（１）〜（６）を満たす製造を行えば、従来の欠点である食味、抗菌性、コスト面、ハンドリング上で優れた発芽米および発芽米を利用した加工食品を提供することができる。
【００１９】
【実施例１】
以下に、本発明の実施例を説明するが、本発明はこれらの実施例に限定されるものではない。
当社マイナスイオン環境下の精米工場で、玄米に直接マイナスイオンを与えるが、高電圧交流トランスを用いるパルス脈流波状電位を与えた。その玄米を、マイナスイオン供給装置にてマイナスイオン処理した３２℃のマイナスイオン水の入った発芽槽に入れて、２０時間浸漬して発芽した。さらに水切りを行い、脱水機にかけて脱水した。発芽の程度は一般的には２ｍｍ程度の膨らみあるいは突起部が確認できる程度の状態が良い。脱水後の水分が３２％であったために、エアードライヤーで乾燥を行い、水分が１４．５％までになるまで乾燥を続けた。乾燥は発芽米の割れの防止のため、米粒の中心部と外層部の乾燥ムラが生じないように緩やかに乾燥させることが最終的に食味の優れたご飯となる。次に乾燥終了した発芽米を炊飯器に入れて炊飯した。炊飯後に、できたご飯の重さを量り、炊き増えを算出した。炊き増えとは生米に対するご飯の比である。一方、できあがったご飯の水分の測定を行った。さらに、炊飯食味値、テンシプレッサー測定によるご飯の食感分析を行った。また、できあがったご飯を３７℃で保存して一般生菌数を測定した。一般生菌数は標準寒天培地に塗布して測定を行った。結果を表１から表６に示す。さらに無浸漬または浸漬したご飯についてパネラーで官能試験を行った。その結果を表７に示した。
【表１】

註 ドライは（０００７）のドライタイプを、ウエットは同じくウエットタイプをいう。
【表２】

【表３】

【表４】
（表４−１）

（表４−２）

【表５】

【表６】

【００２０】
表１は炊飯前の生米の吸水率測定結果を表す。
表から明らかなように、マイナスイオン処理の玄米をマイナスイオン水で発芽した発芽玄米は、通常玄米を発芽したドライタイプの発芽玄米、市販品のドライタイプの発芽玄米と比較して吸水率の高いことが分かる。これはマイナスイオン効果によるものである。初期吸水率が高いということは無浸漬で炊飯できることを示し、吸水率が高いということは炊飯中にご飯が炊き増えし、ご飯の水分を保持する力が強いということであり、食感と食味の優れたご飯であることを示す。一方、市販品のウエットタイプは初期水分が元々高いために無浸漬での炊飯はできるが、吸水率は飽和状態で時間と共に増えないために、ご飯が炊き増えせず、ご飯の水分保持力は弱くなる。
表２は炊飯後のご飯の炊き増え（生米に対する炊飯後のご飯重量比）を表す。マイナスイオン処理の玄米をマイナスイオン水で発芽した発芽玄米は、通常玄米を発芽したドライタイプの発芽玄米、市販品のドライ、ウエットタイプの発芽玄米と比べて明らかに炊き増えしている。これはマイナスイオン効果によるものである。同じ米量であっても炊きあがるご飯の量が多いことはコスト面でも優れていることを示している。
表３は、炊飯後の時間経過後のご飯の水分を示す。測定はケット科学研究所製の水分計ＦＤ−６００にて行った。
マイナスイオン処理の玄米をマイナスイオン水で発芽した発芽玄米は、通常玄米を発芽したドライタイプの発芽玄米、市販品のドライ、ウエットタイプの発芽玄米と比べて、ご飯の水分値が高い。これはマイナスイオン効果によるものである。ご飯の水分値が高いということは、水分損失によるご飯の乾燥を抑えられることにより、保存性が向上することを示している。
表４−１は、炊飯後の時間経過後のご飯の硬さを示す。測定はタケトモ電機製のテンシプレッサー マイボーイにて行った。数字が大きいほどご飯が硬いことを示す。マイナスイオン処理の玄米をマイナスイオン水で発芽した発芽玄米は、通常玄米を発芽したドライタイプの発芽玄米、市販品のドライ、ウエットタイプの発芽玄米と比べていずれの時間においても値が小さく、やわらかいご飯であることを示している。これはマイナスイオン効果によるものであり、やわらかい食感の優れたご飯であることを示している。
表４−２は、炊飯後の時間経過後のご飯の粘りを示す。測定はタケトモ電機製のテンシプレッサー マイボーイにて行った。数字が大きいほどご飯に粘りがあることを示すが、一般的に美味しいご飯と言われる粘りの数値は３５〜４０程度である。市販品のウエットタイプでは粘りが大きくべたつくことが分かる。これに対し、ドライタイプのマイナスイオン処理の玄米をマイナスイオン水で発芽した発芽玄米、通常玄米を発芽した発芽玄米、市販品のドライタイプの発芽玄米は適度な粘りを示していることが分かる。その中でもマイナスイオン処理した発芽玄米は他のドライタイプの発芽玄米と比較して時間が経過しても粘りの変化が少なく、マイナスイオンの効果である。
表５は、炊飯後の時間経過後のご飯の炊飯食味値を示す。測定はサタケ製の炊飯食味計ＳＴＡ‐１Ａにて行った。数字が大きいほどご飯の食味が高いことを示す。マイナスイオン処理の玄米をマイナスイオン水で発芽した発芽玄米は、通常玄米を発芽したドライタイプの発芽玄米、市販品のドライ、ウエットタイプの発芽玄米と比べていずれの時間においても値が大きく、ご飯の食味値が高いことを示している。これはマイナスイオン効果によるものであり、食味値が高い品質の優れたご飯であることを示している。
表６は、炊飯を室温２５℃のもとで滅菌袋に分けて保存した一般細菌数（生菌数）の測定は、標準寒天平板培養法を用い試験開始０日後、５日後、９日後、１５日後に測定した。測定９日後では、普通米はマイナスイオンこまちの３６６．６７倍の細菌増加が起っていた。一般に食品中の生菌数が１０^７〜１０^８／ｇになると腐敗が始まるとされているため、両検体とも安全圏内であるが、９日間増加がみられないマイナスイオンこまちが食品としての安全性がある。
【表７】
（表７−１）

（表７−２）

（表７−３）

表７−１は無浸漬で炊飯した直後の官能試験結果、
表７−２は６０分浸漬してから炊飯した直後の官能試験結果、
表７−３は無浸漬で炊飯したご飯の時間経過後の官能試験結果を示している。
仕上がり、食味と食感、ハンドリングについて比較を行った。マイナスイオン処理の玄米をマイナスイオン水で発芽した発芽玄米は通常玄米を発芽した発芽玄米、市販品のウエット、ドライタイプの発芽玄米と比較して、いずれの項目においても優れていることが分かった。ドライタイプは乾燥による胴割れと艶の消失、ウエットタイプは過剰水分によるべたつきが生じているためである。マイナスイオン処理した発芽玄米はマイナスイオンの水分保持効果により、乾燥による水分と艶のロスを抑えたドライタイプであるため、上記のような問題が起こらず、官能試験結果で優れている。
【００２１】
また本発明の包装米飯は、電子レンジや熱湯等の加熱装置で加熱して食べられる冷凍、高温高圧殺菌米飯であり長期保存が可能な米飯である。
【００２２】
包装米飯を製造するためには、例えば次の方法がある。発芽米あるいは発芽米と白米を混合した米を水洗後に、炊飯器に入れ、水に浸漬してあるいは水に浸さずに炊飯を行い、蒸らした後に成形あるいは成形せずに計量包装を行う。また包装後は加熱殺菌あるいは加熱加圧殺菌しても良い。
【００２３】
発芽米と白米の比率は重量比で１００：０〜５：９５である。通常は発芽米と白米を用いるが、必要に応じて炊き込みご飯、寿司飯のように具材や酢を合わせるなど、通常の白米同様の炊飯が可能である。
【００２４】
炊飯器は通常電気釜、ＩＨ電気釜、丸型ガス釜、多段型ガス釜、連続型ガス釜、蒸気炊飯釜、せいろ等いずれでも可能である。
【００２５】
包装の形態に特に制限はなく、例えばトレイ、袋、真空袋がある。包装材の材質としてはポリエチレン、ポリプロピレンのような合成樹脂やアルミ蒸着した合成樹脂のラミネート材、これらの組み合わせ等がある。またガスバリヤ性の材質を使用し、脱酸素剤や不活性ガスの窒素ガスを封入したものでも良い。
【００２６】
【実施例２】
当社マイナスイオン環境下の精米工場で、秋田県産あきたこまちの玄米３０ｋｇに直接マイナスイオン処理を施した。そのマイナスイオン処理した玄米を、マイナスイオン水の入ったマイナスイオン供給装置付きの発芽槽に入れた。さらに３２℃、２２時間かけて発芽を行い、冷水を入れて発芽を止め、水を切ってから脱水機にかけて脱水した。脱水後にエアードライヤーで乾燥し、水分を１４．５％の発芽玄米を得た。
【００２７】
上記発芽玄米２ｋｇを軽く水洗いし、２升のパロマ製の丸型ガス釜に入れた。発芽米の２倍量の加水の後に、水に浸さずに無浸漬で炊飯を行った。約２１分の炊飯と２０分の蒸らしの後で、ご飯を不二精機製の自動成形機に入れて約１５０ｇに成形した。さらに共栄電熱製の急速冷凍機に移して急速冷凍した。冷凍になったご飯を１５００Ｗの電子レンジで約１分間加熱し、パネラーで官能試験を行った。官能試験結果を表８に示した。
【００２８】
上記発芽玄米１ｋｇを軽く水洗いし、当社秋田県産あきたこまちのマイナスイオン無洗米白米１ｋｇと合わせ、２升のパロマ製の丸型ガス釜に入れた。発芽玄米の１．５倍量の水と０．５倍量のだし汁を加え、炊き込みご飯用の具材を入れて、水に浸さずに無浸漬で炊飯を行った。約１９分の炊飯と約２０分の蒸らしの後でご飯を加熱加圧殺菌袋に入れ、イワキ硝子製の加熱加圧殺菌装置に入れた。加熱加圧殺菌後、お湯で１０分加熱し、パネラーで官能試験を行った。官能試験結果を表９に示した。
【００２９】
【比較実施例】
（比較例１）
市販品のドライタイプの発芽玄米２ｋｇを軽く水洗いし、２升のパロマ製の丸型ガス釜に入れた。発芽米の２倍量の加水の後に水に浸さず無浸漬で炊飯を行った。約１９分の炊飯と２０分の蒸らしの後で、ご飯を不二精機製の自動成形機に入れて約１５０ｇに成形した。さらに共栄電熱製の急速冷凍機に移して急速冷凍をした。冷凍になったご飯を１５００Ｗの電子レンジで約１分間加熱し、パネラーで官能試験を行った。官能試験結果を表８に示した。
【００３０】
（比較例２）
市販品のウエットタイプの発芽玄米２ｋｇを軽く水洗いし、２升のパロマ製の丸型ガス釜に入れた。発芽米の１．５倍量の加水の後に水に浸さず無浸漬で炊飯を行った。約１８分の炊飯と２０分の蒸らしの後で、ご飯を不二精機製の自動成形機に入れて約１５０ｇに成形した。さらに共栄電熱製の急速冷凍機に移して急速冷凍をした。冷凍になったご飯を１５００Ｗの電子レンジで約１分間加熱し、パネラーで官能試験を行った。官能試験結果を表８に示した。
【００３１】
（比較例３）
市販品のドライタイプの発芽玄米１ｋｇを軽く水洗いし、当社秋田県産あきたこまちの無洗米白米１ｋｇと合わせ、２升のパロマ製丸型ガス釜に入れた。発芽玄米の１．５倍量の水と０．５倍量のだし汁を加え、炊き込みご飯用の具材を入れて、水に浸さずに無浸漬で炊飯を行った。約１９分の炊飯と約２０分の蒸らしの後でご飯を加熱加圧殺菌袋に入れ、イワキ硝子製の加熱加圧殺菌装置に入れた。加熱加圧殺菌後、お湯で１０分加熱し、パネラーで官能試験を行った。官能試験結果を表９に示した。
【００３２】
（比較例４）
市販品のウエットタイプの発芽玄米１ｋｇを軽く水洗いし、当社秋田県産あきたこまちの無洗米白米１ｋｇと合わせ、２升のパロマ製丸型ガス釜に入れた。発芽玄米の１．１２５倍量の水と０．３７５倍量のだし汁を加え、炊き込みご飯用の具材を入れて、水に浸さずに無浸漬で炊飯を行った。約１９分の炊飯と約２０分の蒸らしの後でご飯を加熱加圧殺菌袋に入れ、イワキ硝子製の加熱加圧殺菌装置に入れた。加熱加圧殺菌後、お湯で１０分加熱し、パネラーで官能試験を行った。官能試験結果を表９に示した。
【表８】

【表９】

【００３３】
本発明発芽玄米の成分分析結果は下表（表１０）のとおりである。
【表１０】

【００３４】
【発明の効果】
本発明によれば、炊飯加工後も食味が高く、抗菌性取扱い性にすぐれた発芽玄米を提供し、さらに、白米を混合した加工食品と包装米飯を提供する効果がある。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a germinated rice excellent in taste, texture, preservability, and handling, a method for producing the same, and processed food and packaged cooked rice using them.
[0002]
[Prior art]
It is widely known that brown rice is richer in nutrition than polished white rice. However, the outer layer has a robust wax layer and a bran layer, and therefore has a low water absorption rate, and is hard to eat by ordinary heating. Therefore, it was necessary to cook rice using a high-temperature and high-pressure heating device such as a pressure cooker in order to make it soft.
[0003]
On the other hand, as means for generating negative ions (electrons), (1) those using tourmaline, which is a kind of ore, in which electrons flow, (2) those using ceramic powder, (3) high voltage DC current such as corona discharge Utilization (4) There is a utilization utilizing high voltage alternating current. Japanese Patent Application Laid-Open No. 9-94466 discloses that rice is polished while the negative ions (electrons) are applied to the rice to reduce the loss of polished rice and power consumption and to produce polished rice with improved water retention. However, the relationship with cooking and rice is not described.
[0004]
As a method of cooking brown rice in an ordinary rice cooker, it is known that germinated brown rice is immersed in water at a temperature of 20 to 40 ° C. for an appropriate time to germinate. During germination, the germinated brown rice softens the robust part of the brown rice due to the self-metabolizing function, and can obtain soft and delicious cooked rice by ordinary cooking methods or steam heating.
[0005]
Germinated brown rice is evaluated as a functional food because it has better digestion and absorption than ordinary brown rice and contains a large amount of nutritional components such as gamma aminobutyric acid and phytic acid.
[0006]
However, due to long-term immersion in a water bath at 20 to 40 ° C., the growth of bacteria adhering to brown rice produces an unpleasant odor such as fermentation odor or putrefaction odor, and the unusual odor remains in germinated brown rice. There were drawbacks. In order to solve this problem, methods using a disinfectant, electrolytic water, an ultraviolet lamp, circulating water, use of an organic acid, and the like are disclosed. Disinfectants, electrolyzed water, and ultraviolet lamps are a method of directly killing bacteria and suppressing the growth of bacteria, but they have problems such as residue on final products and economical costs such as mechanical and utility costs.
[0007]
There are two types of germinated brown rice: a wet type in which germination is stopped and then packaging is performed as it is, and a dry type in which moisture is removed by drying. However, these two germinated brown rices have problems.
[0008]
The wet type has a problem of microbial contamination. The wet type has a high water activity because the water absorbed during fermentation remains, and microbial contamination occurs immediately when left at room temperature. For this purpose, vacuum packaging is required. However, when vacuum packaging is used, since it is originally in a swelling state containing water, there is a problem that deformation of rice grains due to a pressure difference at the time of packaging and aggregation of rice grains due to pressurization occur, and it is necessary to loosen when removing from a bag. . Another problem is that it is difficult to add or remove water during cooking, unlike dried rice, because the water content is 20% or more.
[0009]
On the other hand, the dry type has a problem that since the drying speed is different between the outside and the inside of the rice grains, the rice grains are broken during drying, so that the commercial value of the appearance is low. In addition, since it is dry, the water absorption rate is low, and unless the water absorption is saturated, that is, if the immersion time is not sufficiently set, there is a problem that cooked rice with high taste is not obtained. Therefore, it can be seen that even if the rice is cooked without immersion, high-quality rice cannot be obtained. Furthermore, when cooked with 100% germinated brown rice or white rice mixed with rice, the germinated brown rice remains hard in the rice due to cracking of the rice grains and low water absorption, and a satisfactory texture cannot be obtained. There are also problems.
[0010]
When germinated brown rice is mixed with white rice to make processed food or packaged rice, white rice is dry in wet type germinated brown rice, so adjusting the water level during cooking to white rice will make the germinated brown rice too soft, However, there is a problem that it is difficult to add water to the germinated brown rice because the white rice becomes hard. In addition, since it becomes a dumpling state by vacuum packaging, the mixing with white rice becomes uneven, and the appearance and the cooked rice state become uneven. Although it is possible to mechanically loosen the dango state, there is a problem in that cracks occur in the swollen germinated brown rice due to physical force.
[0011]
On the other hand, when dry type germinated brown rice is mixed with white rice to produce processed food or packaged cooked rice, there is a problem in that the germinated brown rice and white rice have different water absorption rates, resulting in uneven texture after processing. In order to adjust this, there is a method in which germinated brown rice and white rice are absorbed to a saturated state and then mixed and cooked. There is a problem that handling is poor because of the difference between rice and white rice.
[0012]
In addition, existing germinated brown rice is used as a post-germination treatment method.
(1) Vacuum packaging and freezing and refrigeration after hot water or steam treatment (2) Vacuum packaging after hot water or steam treatment and freezing and refrigeration storage and circulation (3) Vacuum packaging after hot water or steam treatment (4) After germination, hot air drying and preservation and distribution at room temperature are employed.
[0013]
However, (1) and (2) increase the cost of storage and distribution, and (2) and (3) pose a risk of bacterial growth due to pinholes in the bag or poor sealing, and brown rice grains adhere firmly by heating. It is hard to use in mass cooking and processing because it cannot be easily unraveled. The dried product of (4) has a low distribution cost, there is no risk of bacterial contamination due to pinholes or poor sealing, brown rice is one grain, and mixed rice with polished rice is easy, large-scale rice cooking and processing Although it is easy to handle, rice cracks occur during drying due to multiple cracks in the rice grains. There is a disadvantage that the rice grains are easily broken into small pieces due to impact during distribution and processing due to multiple cracks in the rice grains. In addition, there is a problem that water absorption during cooking is slow, and the taste after cooking is hard and not delicious.
[0014]
Negative ions (electrons) have a specific wavelength, and when exposed to water, water molecules are excited and vibrate, and the molecular chains (clusters) of water become smaller. On the other hand, on the surface of the cells of plants and humans, there is water that penetrates or releases inside and outside the cell, called free water.However, smaller water clusters are more likely to penetrate into cells and smaller clusters. The volume is small, that is, the specific gravity is large, and it becomes attached to the cell membrane. When the amount of water attached to the cells decreases, quality deterioration due to water loss occurs. It is needless to say that about 15% of water is present in rice, so that water clusters are small and water absorption is improved.
[0015]
Deterioration of plant quality is called oxidation, and there is a reaction in which fatty acids contained therein are converted to peroxide by active oxygen. When a negative ion (electron) is applied, the reaction to this peroxide is suppressed. Oxidation can be suppressed. It is needless to say that rice also has fatty acids and thus has the above-mentioned effect.
[0016]
In particular, brown rice or a germinated brown rice having a bran layer containing various nutrient-rich proteins and fats and oils has a problem that quality deterioration due to moisture change or oxidation is likely to progress.
[0017]
[Problems to be solved by the invention]
An object of the present invention is to provide a germinated rice which has high taste even after cooking rice, is excellent in antibacterial properties and cost, and is easy to handle, and a method for producing the same. A further object of the present invention is to provide germinated rice having a high taste, excellent quality and excellent handling, and a processed food prepared by mixing germinated rice with negative ion white rice and packaged cooked rice.
[0018]
[Means for Solving the Problems]
According to the present invention, as a result of intensive studies to solve the above-mentioned problems, (1) in an environment of a minus ion factory, (2) brown rice given a minus intensity of a given strength to brown rice for a given time, (3) ) In a germination tank of 25-35 ° C negative ion water, (4) germinated, (5) dehydrated, (6) found a method of producing germinated brown rice under the condition of drying by heat. By performing the production satisfying the above (1) to (6), it is possible to provide germinated rice and processed foods using germinated rice which are excellent in taste, antibacterial property, cost, and handling, which are conventional drawbacks.
[0019]
Embodiment 1
Hereinafter, examples of the present invention will be described, but the present invention is not limited to these examples.
In a rice mill under our negative ion environment, negative ions were directly applied to brown rice, but pulsed pulsating waveform potential using a high voltage AC transformer was applied. The brown rice was put into a germination tank containing negative ion water at 32 ° C., which had been subjected to negative ion treatment with a negative ion supply device, and immersed for 20 hours to germinate. Furthermore, draining was performed and dehydration was performed using a dehydrator. In general, the degree of germination is preferably such that a bulge of about 2 mm or a protrusion can be confirmed. Since the water content after dehydration was 32%, drying was performed with an air dryer, and drying was continued until the water content reached 14.5%. In order to prevent cracking of the germinated rice, gently drying the rice grain so as not to cause drying unevenness in the central portion and the outer layer portion of the rice grain finally results in rice having excellent taste. Next, the dried germinated rice was put into a rice cooker and cooked. After cooking, the resulting rice was weighed to calculate the increase in cooking. Increased cooking is the ratio of rice to raw rice. On the other hand, the moisture of the finished rice was measured. In addition, the taste of rice was analyzed by measuring the taste value of cooked rice and the tensipressor. The finished rice was stored at 37 ° C., and the number of general viable bacteria was measured. The number of general viable bacteria was measured by spreading on a standard agar medium. The results are shown in Tables 1 to 6. Further, sensory tests were carried out on the non-immersed or immersed rice by panelists. Table 7 shows the results.
[Table 1]

Note Dry means the dry type of (0007) and wet means the wet type.
[Table 2]

[Table 3]

[Table 4]
(Table 4-1)

(Table 4-2)

[Table 5]

[Table 6]

[0020]
Table 1 shows the results of measuring the water absorption of raw rice before cooking.
As is clear from the table, the germinated brown rice that germinated the anion-treated brown rice with negative ion water has a higher water absorption rate than the dry type germinated brown rice that normally germinated brown rice and the dry type germinated brown rice that is a commercial product You can see that. This is due to the negative ion effect. A high initial water absorption indicates that rice can be cooked without immersion, and a high water absorption indicates that more rice is cooked during cooking and the power to retain the moisture of the rice is strong, and the texture and taste are high. It is an excellent rice. On the other hand, the wet type of commercial products can cook rice without immersion because the initial moisture is originally high, but the water absorption does not increase over time in a saturated state, so rice does not cook and increases, and the water retention power of rice is become weak.
Table 2 shows the increase in the amount of cooked rice after cooking (weight ratio of rice after cooking to raw rice). The germinated brown rice germinated from anion-treated brown rice with anion-ion water is clearly cooked and increased more than the dry germinated brown rice that normally germinated brown rice, and the dry and wet germinated brown rice that are commercially available. This is due to the negative ion effect. A large amount of cooked rice, even with the same amount of rice, indicates that the cost is also excellent.
Table 3 shows the water content of rice after a lapse of time after cooking. The measurement was performed with a moisture meter FD-600 manufactured by Kett Science Laboratory.
The germinated brown rice germinated from negative ion-treated brown rice with negative ion water has a higher moisture value than the dry type germinated brown rice, which has normally germinated brown rice, and the dry and wet type germinated brown rice. This is due to the negative ion effect. The high moisture value of the rice indicates that the drying of the rice due to the loss of moisture can be suppressed, thereby improving the preservability.
Table 4-1 shows the hardness of rice after a lapse of time after cooking. The measurement was performed by Taketomo Electric Tensipressor My Boy. The higher the number, the harder the rice. The germinated brown rice that germinated the anion-treated brown rice with negative ion water is smaller and softer at any time compared to the dry-type germinated brown rice that normally germinated brown rice, the commercial dry, and the wet-type germinated brown rice. Indicates that it is rice. This is due to the negative ion effect, and indicates that the rice has excellent soft texture.
Table 4-2 shows the stickiness of rice after a lapse of time after cooking. The measurement was performed by Taketomo Electric Tensipressor My Boy. The higher the number, the more sticky the rice is, but the value of stickiness generally referred to as delicious rice is about 35 to 40. It can be seen that the wet type of the commercial product has a large stickiness and is sticky. In contrast, it can be seen that germinated brown rice germinated from dry-type negative ion-treated brown rice with negative ion water, germinated brown rice germinated from normal brown rice, and a commercially available dry-type germinated brown rice exhibit appropriate stickiness. Among them, germinated brown rice treated with negative ions has less change in stickiness even after a lapse of time compared to other dry type germinated brown rice, which is an effect of negative ions.
Table 5 shows the cooked rice taste value of the rice after the lapse of time after the cooking. The measurement was carried out with a rice cooker STA-1A made by Satake. The higher the number, the higher the taste of rice. The germinated brown rice that germinated the anion-treated brown rice with negative ion water has a large value at any time compared to the dry type germinated brown rice that germinated brown rice, the commercial product dry, and the wet type germinated brown rice. Indicates that the taste value is high. This is due to the negative ion effect, indicating that the rice is a high quality rice with a high taste value.
Table 6 shows that the measurement of the number of general bacteria (viable cell count) in which cooked rice was divided and stored in sterile bags at room temperature of 25 ° C. was performed using a standard agar plate culture method at 0, 5, and 9 days after the start of the test. It was measured after 15 days. Nine days after the measurement, normal rice had a 366.67-fold increase in bacteria compared to the negative ion Komachi. It is generally said that decay starts when the number of viable bacteria in the food reaches 10 ⁷ to 10 ⁸ / g. Therefore, both samples are within the safe range, but the negative ion waste that does not increase for 9 days is considered as food safety. There is.
[Table 7]
(Table 7-1)

(Table 7-2)

(Table 7-3)

Table 7-1 shows the results of a sensory test immediately after cooking without immersion,
Table 7-2 shows the results of the sensory test immediately after the rice was immersed for 60 minutes and then cooked.
Table 7-3 shows the results of a sensory test of rice cooked without immersion after a lapse of time.
The finish, taste and texture, and handling were compared. The germinated brown rice which germinated the anion treated brown rice with anion water was found to be superior in all the items compared to the germinated brown rice which normally germinated brown rice, the wet product of the commercial product, and the dry type germinated brown rice. . This is because the dry type suffers from cracks and loss of luster due to drying, and the wet type causes stickiness due to excess moisture. The germinated brown rice treated with negative ions is a dry type in which the loss of moisture and luster due to drying is suppressed due to the water retention effect of negative ions, so the problems described above do not occur and the germinated brown rice is excellent in sensory test results.
[0021]
The packaged rice of the present invention is a frozen, high-temperature, high-pressure sterilized rice that can be eaten by heating with a heating device such as a microwave oven or boiling water, and is a rice that can be stored for a long time.
[0022]
For example, the following method is used to produce packed rice. The germinated rice or the rice in which germinated rice and white rice are mixed is washed with water, then put into a rice cooker, cooked without being immersed or immersed in water, steamed, and then molded or weighed without molding. After packaging, heat sterilization or heat pressure sterilization may be performed.
[0023]
The ratio of germinated rice to white rice is 100: 0 to 5:95 by weight. Normally, sprouted rice and white rice are used, but if necessary, rice and vinegar can be combined with ingredients such as cooked rice and sushi rice.
[0024]
The rice cooker can be any of a normal electric cooker, an IH electric cooker, a round gas cooker, a multi-stage gas cooker, a continuous gas cooker, a steam cooker, and a steam cooker.
[0025]
There is no particular limitation on the form of packaging, and examples include a tray, a bag, and a vacuum bag. Examples of the material of the packaging material include a synthetic resin such as polyethylene and polypropylene, a laminated material of a synthetic resin obtained by aluminum evaporation, a combination thereof, and the like. Further, a gas barrier material may be used, and an oxygen scavenger or an inert gas such as nitrogen gas may be sealed.
[0026]
Embodiment 2
In a rice mill under our negative ion environment, 30 kg of brown rice from Akita-machi, Akita, was directly subjected to negative ion treatment. The anion-treated brown rice was put into a germination tank equipped with an anion supply device containing anion water. Germination was further performed at 32 ° C. for 22 hours, germination was stopped by adding cold water, drained, and then dehydrated by a dehydrator. After dehydration, it was dried with an air dryer to obtain germinated brown rice having a water content of 14.5%.
[0027]
2 kg of the above germinated brown rice was lightly washed with water and put into a 2-shoot Paloma round gas kettle. Rice was cooked without soaking without immersion in water after adding water twice as much as germinated rice. After cooking rice for about 21 minutes and steaming for 20 minutes, the rice was put into an automatic molding machine made by Fuji Seiki and molded into about 150 g. Furthermore, it was transferred to a Kyoei Denshi quick refrigerator and was frozen rapidly. The frozen rice was heated in a 1500 W microwave oven for about 1 minute, and a sensory test was performed by a panelist. Table 8 shows the results of the sensory test.
[0028]
1 kg of the germinated brown rice was lightly washed with water, combined with 1 kg of non-washed, non-washed white rice of Akita Komachi from Akita Prefecture, and placed in a 2-shoot Paloma round gas pot. 1.5 times the amount of water and 0.5 times the broth were added to the sprouted brown rice, the ingredients for the cooked rice were added, and the rice was cooked without immersion in water. After cooking for about 19 minutes and steaming for about 20 minutes, the rice was placed in a heat and pressure sterilization bag and placed in an Iwaki glass heat and pressure sterilization apparatus. After the heat and pressure sterilization, the mixture was heated with hot water for 10 minutes and subjected to a sensory test by a panelist. Table 9 shows the results of the sensory test.
[0029]
[Comparative Example]
(Comparative Example 1)
2 kg of a commercially available dry-type sprouted brown rice was lightly washed with water and put into a 2-shoot Paloma round gas kettle. Rice was cooked without immersion in water after doubling the amount of water of germinated rice. After cooking rice for about 19 minutes and steaming for 20 minutes, the rice was put into an automatic molding machine made by Fuji Seiki and molded into about 150 g. Furthermore, it was transferred to a Kyoei Denshi quick refrigerator to perform quick freezing. The frozen rice was heated in a 1500 W microwave oven for about 1 minute, and a sensory test was performed by a panelist. Table 8 shows the results of the sensory test.
[0030]
(Comparative Example 2)
2 kg of a commercially available wet-type germinated brown rice was lightly washed with water and placed in a 2-shoot Paloma round gas kettle. After 1.5 times the amount of water added to the germinated rice, rice was cooked without immersion in water without immersion. After cooking rice for about 18 minutes and steaming for 20 minutes, the rice was put into an automatic molding machine made by Fuji Seiki and molded into about 150 g. Furthermore, it was transferred to a Kyoei Denshi quick refrigerator to perform quick freezing. The frozen rice was heated in a 1500 W microwave oven for about 1 minute, and a sensory test was performed by a panelist. Table 8 shows the results of the sensory test.
[0031]
(Comparative Example 3)
1 kg of commercially available dry-type germinated brown rice was lightly washed with water, combined with 1 kg of non-washed white rice from Akita Komachi of Akita Prefecture, and placed in a 2-shoot Paloma round gas kettle. 1.5 times the amount of water and 0.5 times the broth were added to the sprouted brown rice, the ingredients for the cooked rice were added, and the rice was cooked without immersion in water. After cooking for about 19 minutes and steaming for about 20 minutes, the rice was placed in a heat and pressure sterilization bag and placed in an Iwaki glass heat and pressure sterilization apparatus. After the heat and pressure sterilization, the mixture was heated with hot water for 10 minutes and subjected to a sensory test by a panelist. Table 9 shows the results of the sensory test.
[0032]
(Comparative Example 4)
1 kg of commercially available wet-type germinated brown rice was lightly washed with water, combined with 1 kg of non-washed white rice from Akita Komachi of Akita Prefecture, and placed in a 2-shoot Paloma round gas kettle. 1.125 times the amount of water and 0.375 times the stock soup of the sprouted brown rice were added, the ingredients for the cooked rice were added, and the rice was cooked without immersion without immersion in water. After cooking for about 19 minutes and steaming for about 20 minutes, the rice was placed in a heat and pressure sterilization bag and placed in a heat and pressure sterilization device made of Iwaki Glass. After the heat and pressure sterilization, the mixture was heated with hot water for 10 minutes and subjected to a sensory test by a panelist. Table 9 shows the results of the sensory test.
[Table 8]

[Table 9]

[0033]
The results of component analysis of the germinated brown rice of the present invention are shown in the following table (Table 10).
[Table 10]

[0034]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, there exists an effect which provides the sprouted brown rice which is high in taste even after cooking rice, and which was excellent in antibacterial handling property, and provides the processed food which mixed white rice, and packaged cooked rice.

Claims (7)

マイナスイオン環境下でマイナスイオンを与えた玄米を、マイナスイオン水の発芽槽中で発芽させ、その後乾燥して成るマイナスイオン処理した発芽米。Brown rice treated with negative ions in a negative ion environment is germinated in a negative ion water germination tank, and then dried, and then treated with negative ions. うるち玄米、もち玄米、搗いたうるち米、搗いたもち米、うるち胚芽米、もち胚芽米を、玄米に代えてマイナスイオン処理した請求項１記載の発芽米。2. The germinated rice according to claim 1, wherein the polished rice, the polished rice, the polished rice, the polished rice, the blasted germ rice, and the blasted rice are subjected to negative ion treatment in place of the brown rice. マイナスイオン環境下でマイナスイオンを与えた請求項１記載の米類を、マイナスイオン水の発芽槽中で発芽させ、その後乾燥させた発芽米の製造法。The method for producing germinated rice, wherein the rice according to claim 1, which has been given negative ions in a negative ion environment, is germinated in a germination tank of negative ion water, and then dried. 請求項１、請求項２記載のマイナスイオン処理した発芽米を加工して得た加工食品および包装米飯。A processed food and a packaged cooked rice obtained by processing the germinated rice subjected to the negative ion treatment according to claim 1 or 2. 請求項１、請求項２記載のマイナスイオン処理した発芽米とマイナスイオン処理した白米とを混合炊飯し、それを加工して得た加工食品および包装米飯。A processed food and packaged rice obtained by mixing and cooking the germinated rice treated with anion according to claim 1 and white rice treated with anion, and processing the mixture. 請求項４記載の加工食品および包装米飯の製造方法。A method for producing the processed food and packaged cooked rice according to claim 4. 請求項５記載の加工食品および包装米飯の製造方法。A method for producing the processed food and packaged cooked rice according to claim 5.