JP2007300936A - Frozen sprouted brown rice producing method (underwater rice polishing), and freezing/circulating method - Google Patents
Frozen sprouted brown rice producing method (underwater rice polishing), and freezing/circulating method Download PDFInfo
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本発明は一般家庭に於ける発芽玄米炊飯を摂る健康増進に関する。The present invention relates to health promotion for taking germinated brown rice cooked rice in general households.
従来一般家庭に於いて玄米・発芽玄米飯を摂っている方法に短所のあるものについて次に挙げる。玄米加熱圧力・玄米自然発芽・玄米と浸漬水30〜35度加熱保温発芽・市販発芽玄米・乾式発芽用玄米精米装置、五つの炊飯と一つの流通方法がある。The following are the disadvantages of traditional brown rice and germinated brown rice in ordinary households. There are brown rice heating pressure, brown rice natural germination, brown rice and soaking water 30-35 ° C heat-insulated germination, commercial germination brown rice, dry rice germination equipment for rice germ, five rice cookers and one distribution method.
(1)玄米圧力鍋炊飯の短所
玄米は栄養分析上栄養価が高いが下記、記述の様にヒトの生体への有効作用性に難点がある。玄米は自己を守り子孫を繁栄させる為に外敵に対し忌避・有害因子で、特にヒト生体の冷え症を誘発するアブシジン酸(ミトコンドリコンドリア機能障害因子)・ミネラルと結合し生体外に***するフイチンを保有している。これ等の因子は玄米の発芽や稲の成長にとっても有害因子になると言われている。又、圧力鍋玄米炊飯の場合は加熱炊飯時に130度近くの高温になる為に玄米に含んでいる熱に弱いビタミンB群の一部が破壊され栄養価が低下すると同時に発がん性物質あるアクリルアミドを産生する。以上が玄米圧力鍋炊飯の短所である。
(2)玄米自然発芽の短所
玄米を浸漬し夏季は浸漬水を毎日2回取替え三日目に発芽する。冬季の場合は浸漬水を毎日1回取替え(手間が掛かる)五日目に発芽する。水の取替えを怠ると腐敗菌が繁殖し悪臭がして炊飯をしても食べられない。又、胴割れ玄米胚芽接続片(流通玄米の90%以上が胴割れ米)はジベレリンが産生しアブシジン酸が分解されるが胴割れ胚芽未接続片の場合はジベレリンが産生しない。したがってアブシジン酸も分解されないので悪味のアブシジン酸が残る。以上が玄米自然発芽の短所である。
(3)玄米浸漬水32度22時間保温発芽の場合の短所
玄米を32度の発芽至適加熱保温水に浸漬すると22時間で発芽する。しかしながら32度水温玄米浸漬発芽環境は腐敗菌にとっても繁殖の至適環境でもあり、11時間で浸漬水を取り替える。これ等を怠り炊飯した場合腐敗臭がしてヒトは食べられなくなる。上記の発芽方法に液体酵母を微量、入れる事によって腐敗菌繁殖防止になる。これ等の腐敗防止を怠ると腐敗菌が繁殖する。その発芽玄米を炊飯した場合は悪臭が発現してヒトは食べられなくなる。以上の様に腐敗菌が繁殖する事と玄米飯には食感が悪い硬い表皮が残る。形而上ではあるが本発明者根本が、生自然発芽玄米ジュースを作り12時間後(室温28)一寸味が変わったと思ったが飲んでしまった。その翌日ボツリヌス菌毒素の中毒症状が起きた。以上が玄米浸漬水32度22時間保温発芽の場合の短所である。
(4)市販発芽玄米の短所
市販発芽玄米は玄米を浸漬し発芽後、乾燥するので、その際、乾燥ストレスにより、生体に有害なアブシジン酸が再産生し、再発芽の場合に玄米と比較して時間がかかる点や、又、胴割れ玄米(流通玄米の90%以上が胴割れ米)胚芽接続部分はジベレリンが産生しアブシジン酸が変移化されるが胚芽未接続玄米の部分はジベレリンが産生しない。又、市販発芽玄米を発芽させ乾燥させる際に発芽玄米に乾燥ストレスがかかり多量のアブシジン酸が産生し、悪未のあるアブシジン酸が残る。又、発芽から消費者が炊飯するまでに時間が掛かる。その時間の経過と共に発芽玄米の酸化が進み水に浸漬しても発芽しない玄米も発生し栄養価が低下する。又、市販発芽玄米は流通の各々の過程で費用が掛かり、市販の発芽玄米価額は割高になる。これ等が市販発芽玄米の短所である。
(5)乾式発芽用精米玄米の短所
(21)出願番号 特願20001−088432 (71)出願人:みのる産業株式会社 研米機・新型家庭用ハンデー精米機お米じまんは、高速回転撹拌精米方法である為に高速回転撹拌時に金属や硬質合成樹脂に衝突し、その衝撃で玄米胚芽の脱落・胚芽損傷と高速回転撹拌摩擦により精米容器・玄米に高ボルトの静電気が帯電し、放電時に強い電磁波が起き玄米胚芽細胞に損傷や異質分子等が生じ、玄米発芽の生理作用低下に伴って、玄米発芽や稲の成長に有効作用する栄養素への変移化(加水分解・酸化還元)が低下するものと考えられる。したがって発芽の抑制因子と外敵に対する忌避因子(アブシジン酸・フイチン他)の未分解分子も残る。したがって乾式発芽用玄米精米機で精米した発芽用玄米は、精白米より栄養価が格段に高いにもかかわらず軽度の生理障害が起きる点や正常発芽玄米と比較して乾式精米発芽玄米は変移化栄養素が低く異質分子が産生する事が短所である。形而上ではあるが本発明者根本がこの乾式発芽用精米玄米炊飯を摂ったところボツリヌス菌毒素中毒による頭部湿疹が悪化した。これ等は、乾式発芽用精米玄米の短所である。(1) Disadvantages of brown rice pressure cooked rice Brown rice has a high nutritional value in terms of nutritional analysis, but has a drawback in its effective action on the human body as described below. Brown rice is a repellent / harmful factor against external enemies to protect itself and progeny its progeny, especially possessing aphidinic acid (mitochondrichondria dysfunction factor) / mineral that induces coldness in the human body and excretes it ex vivo is doing. These factors are said to be harmful factors for brown rice germination and rice growth. In addition, in the case of pressure cooked brown rice, when heated rice is heated to a high temperature of about 130 degrees, the heat-sensitive vitamin B group contained in brown rice is partially destroyed, and the nutritional value is lowered. Produce. This is the disadvantage of brown rice pressure cooker cooking.
(2) Disadvantages of brown rice natural germination Brown rice is soaked, and in summer, the soaking water is changed twice a day and germinated on the third day. In the winter, germinate on the 5th day, changing the immersion water once a day (which takes time). If you fail to replace the water, spoilage bacteria will propagate and it will stink and you will not be able to eat it. In addition, gibberellin is produced and the abscisic acid is decomposed when the cracked brown rice germ connecting piece (90% or more of the broken brown rice is broken), but gibberellin is not produced in the case of the unbroken germ connected piece. Therefore, since abscisic acid is not decomposed, bad taste abscisic acid remains. The above are the disadvantages of brown rice spontaneous germination.
(3) Brown rice soaking water Disadvantages in the case of heat insulation germination at 32 degrees for 22 hours When brown rice is immersed in heat insulation water that is optimally heated at 32 degrees germination, germinate in 22 hours. However, the 32 degree water temperature brown rice immersion germination environment is also an optimum environment for breeding for spoilage bacteria, and the immersion water is replaced in 11 hours. If you neglect to cook these, you will have a rotting smell and people will not be able to eat. By adding a small amount of liquid yeast to the above germination method, it is possible to prevent the growth of spoilage bacteria. If you fail to prevent these corruption, spoilage bacteria will propagate. When the germinated brown rice is cooked, a bad odor appears and humans cannot eat it. As described above, spoilage bacteria propagate and a hard skin with a poor texture remains on brown rice. Although it was metaphysical, the present inventor made a freshly germinated brown rice juice and thought that the taste had changed 12 hours later (room temperature 28), but he drank it. The next day, poisoning of Clostridium botulinum toxin occurred. The above is a disadvantage in the case of the germination by keeping the brown rice soaked water at 32 degrees 22 hours.
(4) Disadvantages of commercial germinated brown rice Commercial germinated brown rice is soaked in brown rice and dried after germination. At that time, drought stress regenerates abscisic acid which is harmful to the living body. It takes a long time, and the cracked brown rice (90% or more of the distribution brown rice is cracked rice) The embryo-connected part produces gibberellin and abscisic acid is transformed, but the germ unconnected brown rice part produces gibberellin do not do. In addition, when germinating and drying commercial germinated brown rice, drought stress is applied to the germinated brown rice, and a large amount of abscisic acid is produced, leaving bad abscisic acid. In addition, it takes time from germination until the consumer cooks rice. As the time elapses, the germinated brown rice oxidizes and brown rice that does not germinate even when immersed in water is generated, resulting in a decrease in nutritional value. In addition, commercial germinated brown rice is expensive in each process of distribution, and the price of commercially germinated brown rice is high. These are the disadvantages of commercial germinated brown rice.
(5) Disadvantages of Brown Rice for Dry Germination (21) Application Number Japanese Patent Application No. 20001-08432 (71) Applicant: Minoru Sangyo Co., Ltd. Because of this, it collides with metal or hard synthetic resin during high-speed rotation stirring, and the impact causes the drop of the brown rice germ, damage to the germ and high-speed rotation stirring friction, which causes high-volt static electricity to be charged in the polished rice container and brown rice, and strong electromagnetic waves during discharge Occurs, brown rice germ cells are damaged, foreign molecules, etc., and the transformation to nutrients (hydrolysis and redox) that are effective for brown rice germination and rice growth decreases as the germination of brown rice germ decreases it is conceivable that. Therefore, undegraded molecules of germination inhibitors and repellent factors (abscisic acid, phytin, etc.) against external enemies remain. Therefore, the brown rice for germination that has been polished with the dry-type rice germination machine for dry germination has a slight physiological disorder despite the nutritional value being significantly higher than that of polished rice, and the dry rice germination brown rice has changed compared to normal germination brown rice. The disadvantage is that the nutrients are low and foreign molecules are produced. Although it was metaphysical, when the present inventor took this dry-grown polished rice polished rice, head eczema due to botulinum toxin intoxication worsened. These are disadvantages of dry-type germinated brown rice.
(イ)玄米圧力鍋炊飯の短所を解決する手段。既述の短所を改善する為には、請求項1・2の方法の冷凍発芽玄米を即一気圧下、摂氏100度で炊飯してヒトが摂り60兆から細胞を活性化させる事によって玄米圧力鍋炊飯の短所を解決出来る
(ロ)玄米自然発芽の短所を解決する手段、これ等は請求項1・2の方法の冷凍発芽玄米を即一気圧下、摂氏100度で炊飯してヒトが摂り60兆から細胞を活性化させる事によって玄米自然発芽の短所を解決出来る。
(ハ)玄米浸漬水32度22時間保温発芽の短所を解決する手段。記述の短所を改善する為には、請求項1・2の方法の冷凍発芽玄米を、即、一気圧下・摂氏100度で炊飯し、ヒトが摂り60兆から細胞を活性化させる事によって玄米自然発芽の短所を解決出来る。
(ニ)市販発芽玄米の短所を解決する手段。以上記述の短所を解決する為には請求項1・2の方法をもってアビシジン酸変移化すみの冷凍発芽玄米を生産者から最終消費者に直接流通し、一気圧下、摂氏100度で炊飯する事により栄養素が破壊される事がなく栄養素も高く流通経路が短く流通経費が安くなる。以上の方法で市販発芽玄米の短所を解決出来る。
(ホ)乾式発芽用精米玄米の短所を解決する手段。この乾式発芽用精米玄米の短所を改善するのは、玄米を水中精米することにより、水が衝撃の緩衝液になり玄米の衝撃による胚芽の脱落・損傷は皆無である。又、玄米の静電気帯電についても水が玄米と硬質物質摩擦の絶縁液になり玄米の静電気帯電も皆無である。したがって胚芽の損傷や玄米の静電気放電時に生じる電磁波による細胞損傷や異質分子の産生も起こらない。この玄米を請求項1・2の方法の冷凍発芽玄米を、生産者から最終消費者に直接流通し、即、炊飯しヒトが摂る事によって栄養価が高い食味の良い正常発芽玄米炊飯になる。したがって便利で栄養価が高くヒトの生体の60兆からの細胞を活性化させ抗体性免疫も高まる。以上0.により乾式発芽用精米玄米の短所を解決する事が出来る。(I) Means to solve the disadvantages of brown rice pressure cooker cooking. In order to improve the above-mentioned disadvantages, the pressure of brown rice is increased by activating the cells from 60 trillion when a person consumes the frozen germinated brown rice of the method of claim 1 and 2 at 100 degrees Celsius immediately under one atmospheric pressure. (B) The means to solve the disadvantages of brown rice spontaneous germination, these are the methods of claims 1 and 2 that the frozen germinated brown rice of the method of claim 1 and 2 is immediately cooked at 100 degrees Celsius under a single pressure By activating cells from 60 trillion, the disadvantages of brown rice spontaneous germination can be solved.
(C) Means for solving the shortcomings of heat retention germination of brown rice soaking water 32 degrees 22 hours. In order to improve the shortcomings of the description, the frozen germinated brown rice according to the method of claim 1 or 2 is immediately cooked at 100 degrees Celsius under one atmosphere pressure, and the human activates the cells from 60 trillion by consuming the rice. It can solve the disadvantages of spontaneous germination.
(D) Means for solving the shortcomings of commercial germinated brown rice. In order to solve the disadvantages described above, the frozen germinated brown rice of abisidic acid-transformed soot is directly distributed from the producer to the final consumer by the method of claims 1 and 2 and cooked at 100 degrees Celsius under one atmosphere. As a result, nutrients are not destroyed, nutrients are high, distribution channels are short, and distribution costs are low. The disadvantages of commercially germinated brown rice can be solved by the above method.
(E) Means for solving the shortcomings of brown rice for dry germination. The disadvantage of dry rice germination for dry germination is that brown rice is polished underwater so that water becomes a shock buffer and there is no loss or damage of germ due to the impact of brown rice. In addition, as for the electrostatic charge of brown rice, water becomes an insulating liquid of friction between the brown rice and the hard material, and there is no electrostatic charge of the brown rice. Therefore, neither damage to the germ nor cell damage or production of foreign molecules due to electromagnetic waves generated during electrostatic discharge of brown rice occurs. The frozen germinated brown rice of the method according to claims 1 and 2 is directly distributed from the producer to the final consumer, immediately cooked, and consumed by humans to obtain a normal germinated brown rice with high nutritional value and good taste. Therefore, it is convenient, highly nutritious, activates cells from 60 trillion in the human body and enhances antibody immunity. 0. Can solve the disadvantages of brown rice for dry germination.
玄米炊飯をヒトが摂る場合に次の様な問題がある。発明者根本が旧満州からの引揚時に引揚収容所(約2ヶ月間)に於いて支給された1〜2分搗きコウリャン・未発芽大豆入り飯を、お腹が空いているにもかかわらず腹5分目しかどうしても口に入っていかなかった。無理をして食べると下痢・頭痛の生理障害が起きた。体の弱い者は生理障害で命を失っていった。又、乳飲み子を持った母親は母乳が出なくなり子供は栄養失調で命を失っていった。これ等はアブシジン酸・フイチンの生理障害であったと推測できる。以上の経験をした。特に玄米にはヒトにとって忌避因子であるアブシジン酸・フイチンが多量に含まれているが、ヒトの消化液にはこれ等を分解する酵素が少ないと言われている。但しフイチンを分解する酵素は、小腸粘膜に微量のフイチンターゼ分解酵素と腸内微生物に微量が分解されるのみである。したがって大半のアブシジン酸・フイチンは、アブシジン酸・フイチンのまま糞便として***され、又、一方のアブシジン酸・フイチンは生体内にも吸収され、生理障害の原因にもなると言われている。フイチンは生活習慣病の原因となるヒトの生体内にある過剰量の異質分子を吸着して体外に***させ異質分子過剰障害による疾患は改善されるが、フイチンは同時に一部のミネラルをも無効して体外に***するので、新たなミネラル欠乏障害が起きている。玄米食絶対論者によると玄米食は健康長寿食であるという理論になっているが、それとは裏腹に、長期間にわたり多量の玄米を摂取した場合は消化器官の弱い者に生理障害が起きている。又、少数ではあるが、体質によっては60〜70歳代に玄米食障害による死亡者が出ている。我々日本民族は何千年来、棲息・生存・進化の歴史の過程で(戦国時代まで)一気圧下に於いて加熱温度を摂氏100度以内で炊飯した発芽米を食し、つちかわれて来た遺伝子をもった民族である。その発芽玄米とは臼と杵で籾殻を外す1〜2分搗き(水の浸透が早く短時間発芽)の発芽用玄米であったが、現代の機械文明の社会では上記の様な非効率な精米方法は不可能で高速籾摺り機になり、その結果、玄米に水の浸透が遅れ玄米発芽に時間かかり、発芽玄米炊飯が摂りにくくなっている。日本民族は戦国時代までは発芽玄米を摂っていて骨格も良く頑健な体であった。これ等は考古学的にも証明されている。日本民族の骨格が悪くなったのは精白米を摂る様になった江戸時代中期に入ってからであり、その時期から江戸病(脚気)が蔓延したと言われている。ヒトが玄米炊飯を摂る場合には、これ等の問題解決と合わせて、玄米が含有している栄養素をヒトに有効作用する玄米炊飯でなければならない。その為には、次に上げる玄米加熱圧力・玄米自然発芽・玄米と浸漬水30〜35度加熱保温発芽・市販乾燥発芽玄米・乾式発芽用玄米精米装置の五つの短所の課題をも解決しなければならない。この五つの短所を解決する方法は、請求項1・2の方法もって、玄米を水中精米した正常発芽用玄米を、即、正常発芽させ、即、炊飯してヒトが摂り、ヒトの60兆からの細胞を活性化させる事にある。したがって最終消費者が健康に関して正常発芽玄炊飯を摂る事が発明を実施するための最良の形態である。これを本発明とする。There are the following problems when people take brown rice. Despite being hungry, the inventor originally served rice with cucumbers and ungerminated soy beans that were provided at the lifting camp (about 2 months) when the former was lifted from Manchuria. Only the minute was in my mouth. Physiological disturbances such as diarrhea and headache occurred when eating forcibly. The weak have lost their lives due to physiological disorders. The mother who had a baby had no milk and the child lost her life due to malnutrition. It can be inferred that these were physiological disorders of abscisic acid and phytin. I have more experience. In particular, brown rice contains a large amount of abscisic acid and phytin, which are repellent factors for humans, but it is said that human digestive fluid has few enzymes that decompose them. However, the enzyme that degrades phytin is only decomposed into a small amount of phytase-degrading enzyme in the small intestinal mucosa and a small amount into intestinal microorganisms. Therefore, most of the abscisic acid / phytin is excreted as feces in the form of abscisic acid / phytin, and one abscisic acid / phytin is also absorbed into the living body, causing physiological disorders. Phytin adsorbs and excretes extraneous foreign molecules in the human body that cause lifestyle-related diseases and excretes them outside the body, but the disease caused by the extraneous molecular excess disorder is improved, but Phytin also invalidates some minerals at the same time And excretion outside the body, a new mineral deficiency disorder has occurred. According to the absolute theory of brown rice, the theory is that brown rice is a healthy and long-lived diet. Contrary to this, when a large amount of brown rice is consumed over a long period of time, physiological disorders occur in those who have weak digestive organs. . Moreover, although it is a small number, depending on the constitution, fatalities due to brown rice eating disorders have occurred in the 60s to 70s. For thousands of years, Japanese people have eaten germinated rice that has been cooked at a temperature of less than 100 degrees Celsius under atmospheric pressure (until the Sengoku period) during the history of life, survival, and evolution. It is an ethnic group with The germinated brown rice is a brown rice for germination that has been sown for 1-2 minutes (fast water penetration and short germination) by removing the rice husk with a mortar and rice bran. The rice milling method is impossible and becomes a high-speed rice grinder. As a result, the penetration of water into brown rice is delayed and it takes time to germinate brown rice, making it difficult to take germinated brown rice. Until the Sengoku period, the Japanese people took germinated brown rice and had a strong skeleton and a strong body. These are also archaeologically proven. It is said that the Japanese people's skeleton deteriorated in the middle of the Edo period when they began to use polished rice. When a human takes brown rice cooking, it must be brown rice cooking that effectively acts on the human with the nutrients contained in the brown rice, together with solving these problems. To that end, the following five disadvantages of brown rice heating pressure, brown rice natural germination, brown rice and soaking water 30-35 ° C heat-insulated germination, commercial dry germination brown rice, and brown rice milling equipment for dry germination must be solved. I must. The method for solving these five disadvantages is the method of claims 1 and 2, wherein brown rice for normal germination in which brown rice is polished in water is immediately germinated normally, immediately cooked and consumed by humans. It is to activate the cells. Therefore, it is the best mode for carrying out the invention that the end consumer takes normal germinated brown rice for health. This is the present invention.
Claims (2)
以上、請求項1・請求項2をもって、これを本発明とする。The frozen germinated brown rice produced by the method of claim 1 is frozen and packaged in 400 g × 6 = 2.4 kg / 400 g × 12 = 4.8 kg per case as a frozen germinated brown rice that has been converted to abscisic acid / phytin. Frozen dredging and transported. Consumers who receive the product immediately store it frozen. When cooking the frozen germinated brown rice that has been converted to abscisic acid / phytine, thaw it and cook with the white rice menu of each rice cooker. However, the expiration date is 6 months or less. The above is a method for freezing and removing frozen germinated brown rice with a good texture that peels and removes hard brown rice epidermis that has a poor texture, and has converted abscisic acid / phytine into effective nutrients, which is a repellent factor for humans. is there.
As described above, the present invention is defined by claims 1 and 2.
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Cited By (2)
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---|---|---|---|---|
CN104991529A (en) * | 2015-05-20 | 2015-10-21 | 无锡市崇安区科技创业服务中心 | Rice germination-accelerating control system based on ZigBee technology |
KR101573257B1 (en) * | 2015-04-24 | 2015-12-01 | 김병주 | Method for manufactruring germinated brown rice using rice seeds rice apparatus therefor |
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2007
- 2007-06-08 JP JP2007177784A patent/JP2007300936A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101573257B1 (en) * | 2015-04-24 | 2015-12-01 | 김병주 | Method for manufactruring germinated brown rice using rice seeds rice apparatus therefor |
CN104991529A (en) * | 2015-05-20 | 2015-10-21 | 无锡市崇安区科技创业服务中心 | Rice germination-accelerating control system based on ZigBee technology |
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