JP2008131912A - Method for producing germinated cereal crop rice - Google Patents

Method for producing germinated cereal crop rice Download PDF

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JP2008131912A
JP2008131912A JP2006321388A JP2006321388A JP2008131912A JP 2008131912 A JP2008131912 A JP 2008131912A JP 2006321388 A JP2006321388 A JP 2006321388A JP 2006321388 A JP2006321388 A JP 2006321388A JP 2008131912 A JP2008131912 A JP 2008131912A
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rice
germinated
cereal
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brown rice
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Kentaro Aoki
健太郎 青木
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NH Foods Ltd
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Nippon Meat Packers Inc
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing germinated cereal crop rice comprising using cereal crops such as germinated brown rice as cooked-rice material, enabling reliable and continuous supply of moderately germinated cereal crop seeds, specifically, continuous supply of cereal crop seeds such as germinated brown rice to a rice-cooking process in good timing. <P>SOLUTION: The method for producing germinated cereal crop rice comprises the following process: cooling the germinated cereal crop seeds each to have a temperature of ≤15°C under moisturized condition so as to stop or suppress growth and also to be preserved for a prescribed period of time; and cooking the cooled germinated cereal seeds. The useful substance-containing and growth-stopped or -suppressed cereal seeds are preserved just as they are until the seeds are fed to a succeeding cooking process, and thereby an appropriate amount of the germinated cereal seeds can be supplied to the rice cooking process as the succeeding process in a mass of or in succession of a necessary amount thereof. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

この発明は発芽玄米などの発芽した禾穀類種子を炊飯材料に用いた発芽禾穀飯の製造方法に関する。   The present invention relates to a method for producing germinated rice grains using germinated rice grains such as germinated brown rice as a rice cooking material.

一般に、イネ科植物の種子である禾穀類は、いわゆる穀物として食用に供されており、その代表例である精白された白米や未精白の玄米は、適量の水を含ませた状態で加熱され、すなわち炊飯されたものが食される。   In general, cereal grains, which are seeds of gramineous plants, are used for food as so-called cereal grains, and typical examples of polished white rice and unpolished brown rice are heated in a state of containing an appropriate amount of water. That is, the cooked rice is eaten.

また、通常の精白された米(白米と称される。)は、種子のうち胚芽部分が削り取られて胚乳のみからなり発芽できないが、玄米は胚芽部分が残っているため、胚芽に水が供給されている状態がある程度持続すれば所定温度で発芽する可能性のあるものである。   Normal polished rice (referred to as white rice) is not germinated because the germ part of the seed is scraped off and consists only of endosperm, but brown rice still has the germ part, so water is supplied to the germ. If the maintained state is sustained to some extent, it may germinate at a predetermined temperature.

因みに、発芽した玄米は、γ−アミノ酪酸(GABAまたはギャバと略称される。)をはじめとして、食物繊維、ミネラル、ビタミン、などの有用成分が白米よりも多く含まれている。GABAは、血圧正常化作用や、高脂血症の改善に役立つという健康の増進効果が認められる物質であることから、発芽玄米の評価を高める要因となっている。   Incidentally, germinated brown rice contains more useful components such as γ-aminobutyric acid (abbreviated as GABA or GABA), dietary fiber, minerals, vitamins, etc. than white rice. GABA is a substance that has an effect of normalizing blood pressure and a health promoting effect that is useful for improving hyperlipidemia, and is therefore a factor that improves the evaluation of germinated brown rice.

現在、市販の発芽玄米は、発芽後に、蒸煮等の発芽停止処理を施し、その後乾燥させて水分を低下させたドライタイプが主流であるが、これを炊飯すると、次のような好ましくない事態の起こる可能性がある。   Currently, the germinated brown rice on the market is mainly dry type after germination, such as steaming, and then dried to reduce moisture, but when this is cooked, the following undesirable situations occur: Can happen.

(1) 玄米は不飽和脂肪酸を多く含むため、乾燥工程により脂質の酸化が起こりやすく、それを原因とする独特の臭気がある。
(2) 流通時の酸化による劣化防止のために、酸素バリア性包材や脱酸素剤が必要となり、最終製品のコストを高める。
(3) 白米と混合して炊飯するときの炊きムラを防止するため、発芽玄米に対して炊飯前に水浸漬による再吸水処理が必要であるが、その際に、発芽後に蒸煮処理された発芽玄米ではでん粉が糊化して水溶性に変化しているため、吸水率を予想することが困難で炊飯後の製品の品質を予測し難い。
(4) 上記のように水への浸漬時にでん粉が流出しやすくなった発芽玄米は、品質が低下しやすく、でん粉を含んだ排水の浄化処理は容易ではない。
(1) Since brown rice contains a lot of unsaturated fatty acids, lipids tend to oxidize during the drying process and have a unique odor caused by it.
(2) To prevent deterioration due to oxidation during distribution, oxygen barrier packaging materials and oxygen scavengers are required, increasing the cost of the final product.
(3) In order to prevent uneven cooking when mixing with white rice and cooking rice, it is necessary to re-absorb water treatment by water immersion before germination for germinated brown rice, but in that case germination that has been steamed after germination In brown rice, starch is gelatinized and changed to water-soluble, so it is difficult to predict the water absorption rate and it is difficult to predict the quality of the product after cooking.
(4) As described above, germinated brown rice, which has been easily spilled when immersed in water, is likely to deteriorate in quality, and purification of waste water containing starch is not easy.

このような諸問題を起こすことなく品質の良い発芽玄米飯を得るためには、発芽玄米を乾燥させて保存することなく、発芽後は直ちに炊飯することが推奨される。   In order to obtain high-quality germinated brown rice without causing such problems, it is recommended to cook rice immediately after germination without drying and storing the germinated brown rice.

ここで、炊飯用の発芽玄米の保存性を向上させるための技術としては、発芽玄米を炊飯用の水分と共に容器に入れて6℃以下に冷却するか、または凍結して発芽玄米の生理活性を停止した状態としてから需要者に届けるなど、炊飯用発芽玄米の製造方法が知られている(特許文献1)。   Here, as a technique for improving the preservability of germinated brown rice for cooking rice, the germinated brown rice is placed in a container together with moisture for cooking rice and cooled to 6 ° C. or below, or frozen to increase the physiological activity of germinated brown rice. A method of producing germinated brown rice for cooking rice is known (patent document 1), such as delivering to a consumer after having stopped.

特開平11−266805号公報JP-A-11-266805

しかし、上記した従来の炊飯用発芽玄米を保存する方法では、完全に発芽玄米の生理活性を停止させてから保存しているため、これでは食品工場などにおいて24時間程度保存する場合には必要以上に冷却してしまうので、製造工程上に時間とエネルギー消費の無駄が多いという問題点がある。   However, in the conventional method for preserving germinated brown rice for cooking rice, since the physiological activity of germinated brown rice is completely stopped, it is stored more than necessary when it is stored for about 24 hours in a food factory or the like. Therefore, there is a problem that time and energy consumption are wasted in the manufacturing process.

特に、安定した高品質で食品を多量に生産する工場においては、発芽処理と炊飯工程とを時間や熱効率の無駄なく連続的に行なうことが肝要である。一般的に発芽処理はバッチ処理で行なわれ、炊飯工程は連続して加熱処理されるので、これらの工程では発芽した玄米などの禾穀類種子をタイミングよく連続して炊飯工程に供給する必要があるにも拘わらず、そのことは容易でない。   In particular, in a factory that produces a large amount of food with stable high quality, it is important to perform the germination treatment and the rice cooking process continuously without wasting time and heat efficiency. In general, germination is performed as a batch process, and the rice cooking process is continuously heat-treated. In these processes, it is necessary to continuously supply germinated cereal seeds such as brown rice in a timely manner to the rice cooking process. Nevertheless, that is not easy.

そこで、この発明の課題は、上記した問題点を解決して、発芽玄米などの発芽禾穀類種子を炊飯材料に用いた発芽禾穀飯の製造方法において、適度に発芽した禾穀類種子の供給を確実に連続的に行なえるようにし、すなわち発芽した玄米などの禾穀類種子を炊飯工程にタイミングよく連続して供給できるようにすることである。   Therefore, the problem of the present invention is to solve the above-mentioned problems and to supply appropriately germinated cereal seeds in a method for producing sprouted cereal rice using sprouted cereal seeds such as germinated brown rice as a cooking material. It is to be able to perform continuously continuously, that is, to allow germinated cereal seeds such as brown rice to be continuously supplied to the rice cooking process in a timely manner.

上記の課題を解決するために、この発明においては、発芽した禾穀類種子を湿潤な状態で15℃以下に冷却して生長の停止または抑制をすると共に所定時間の保存をし、次いで炊飯することからなる発芽禾穀飯の製造方法としたのである。   In order to solve the above problems, in the present invention, germinated cereal seeds are cooled to 15 ° C. or lower in a wet state to stop or suppress the growth, and are stored for a predetermined time, and then cooked. It was set as the manufacturing method of the germinating cereal rice which consists of.

上記した要件を具備してこの発明の発芽禾穀飯を製造するとき、15℃以下に温度調整されることにより、発芽した禾穀類種子は生長の停止または抑制した状態になり、そのときまでに種子内に産生した有用物質が保存される。有用な物質を含んで生長の停止または抑制された禾穀類種子は、次の炊飯工程に移るまでそのままの状態に保存されるため、適量の発芽した禾穀類種子を必要な量だけまとめて、または必要な量を連続して次工程である炊飯工程に供給していくことができる。

When producing the germinated cereal rice of the present invention having the above-described requirements, the temperature of the germinated cereal seeds is stopped or suppressed by adjusting the temperature to 15 ° C. or less, and by that time The useful substances produced in the seed are preserved. Grain cereal seeds containing useful substances that have been stopped or suppressed are stored as they are until they move to the next cooking step, so that an appropriate amount of germinated cereal seeds can be put together in the required amount, or A necessary amount can be continuously supplied to the rice cooking process which is the next process.

上記の作用は、冷却が、禾穀類種子を7〜15℃の温度範囲に調製する冷却である場合の発芽禾穀飯の製造方法においてより確実に奏される。このような温度範囲の調整により食品工場内で必要な保存時間を越える過剰な冷却は行なわれることなく、極めて効率の良い発芽禾穀飯の生産が可能になる。   Said effect | action is more reliably show | played in the manufacturing method of the germinating cereal rice in case cooling is cooling which prepares a cereal seed in the temperature range of 7-15 degreeC. By adjusting the temperature range as described above, it is possible to produce germinated rice grains with extremely high efficiency without excessive cooling exceeding the necessary storage time in the food factory.

このような所定温度に冷却調整された発芽禾穀類種子に対する保存時間としては、1〜24時間であることが適当である。1時間未満の保存では、発芽玄米の生長や成分の変化は無視できるほど小さいと考えられ、24時間を越える保存時間は、実用上の調整時間として必要性に乏しいと考えられる。そのような長時間の保存をするよりも禾穀類種子の発芽工程に供給する種子量の調整によって一日当たりの生産量を調整する方が効率的だからである。   The storage time for the germinated cereal seeds that have been cooled and adjusted to such a predetermined temperature is suitably 1 to 24 hours. When stored for less than 1 hour, the growth of germinated brown rice and changes in components are considered to be negligible, and a storage time exceeding 24 hours is considered to be less necessary as a practical adjustment time. This is because it is more efficient to adjust the production amount per day by adjusting the amount of seeds supplied to the germination process of cereal seeds rather than such long-term storage.

上記の発芽禾穀飯の製造方法の原材料に採用できる禾穀類種子としては、イネ、コムギ、オオムギ、トウモロコシ、アワ、ヒエおよびキビから選ばれる一種以上の禾穀類種子であることが好ましい。   The cereal seeds that can be used as the raw material for the method for producing the germinated cereal rice are preferably one or more cereal seeds selected from rice, wheat, barley, corn, millet, millet and millet.

また、上記の発芽禾穀飯の製造方法においては、炊飯が、保存された発芽禾穀類種子と、前記保存中に別途水に曝された精白米との混合物を対象とする炊飯を行なうことにより、需要者の要望に対応させた風味や価格設定を任意に行なえる。   Moreover, in the above-mentioned method for producing germinated rice grains, the rice cooking is carried out by subjecting a mixture of the stored germinated rice grains seeds to polished rice that has been separately exposed to water during the preservation. , Flavors and prices can be arbitrarily set according to the demands of consumers.

この発明は、発芽した禾穀類種子を湿潤な状態で所定温度以下に冷却して生長の停止または抑制をすると共に所定時間の保存をし、次いで炊飯する工程を採用したので、有用な物質を含んで生長の停止または抑制された禾穀類種子は、次の炊飯工程に移るまでそのままの状態に保存されるため、適度に発芽した禾穀類種子の供給を確実に連続的に行なえるようになり、すなわち発芽した玄米などの禾穀類種子を炊飯工程にタイミングよく連続して供給できるという利点がある。   The present invention employs a process in which the germinated cereal seeds are cooled to a predetermined temperature or lower in a wet state to stop or suppress the growth, and are stored for a predetermined time, and then cooked rice. Since the cereal seeds whose growth has been stopped or suppressed are stored as they are until the next cooking step, it becomes possible to reliably supply continuously germinated cereal seeds, That is, there is an advantage that the germinated cereal seeds such as brown rice can be continuously supplied to the rice cooking process in a timely manner.

この発明に用いる発芽した禾穀類種子は、稲、麦(コムギまたはオオムギ)、アワ、ヒエ、キビ、トウモロコシなどの穀類を総称するものであり、籾殻(外皮)を取り除いた状態のものを炊飯によって食することのできる穀物類であれば、特に植物の種類や品種を問わず使用することができる。また禾穀類種子は、イネ、コムギ、オオムギ、トウモロコシ、アワ、ヒエおよびキビから選ばれる一種以上混合して使用することもでき、粳種または糯種のいずれの種類であってもよい。   Germinated cereal seeds used in the present invention are generic names for cereals such as rice, wheat (wheat or barley), millet, millet, millet, corn, etc. Any cereal that can be eaten can be used regardless of the type or variety of plant. The cereal seeds can be used in a mixture of one or more selected from rice, wheat, barley, corn, millet, millet, and millet, and may be either cultivar or cultivar.

このような禾穀類種子を発芽させるには、各植物種に応じた発芽に所要の温度および湿潤環境(水分量)について周知の条件を満足させればよく、稲から籾殻を取り除いた玄米を発芽させるには、水または温水に浸して表皮からその内側の管細胞組織に吸水させ、この管細胞組織に接する胚芽部分に発芽に必要な水分を所要時間供給し続けることによって発芽が開始される。   In order to germinate such cereal seeds, it is only necessary to satisfy known conditions for the temperature and moist environment (water content) required for germination according to each plant species, and germinate brown rice from which rice husks are removed from rice. In order to achieve this, germination is started by immersing in water or warm water to absorb water from the epidermis into the inner tubular cell tissue, and continuously supplying water necessary for germination to the germ portion in contact with the tubular cell tissue for a required time.

因みに、玄米を発芽させるための温度は20〜40℃であり、発芽に要する時間としては、15〜40時間である。   Incidentally, the temperature for germinating brown rice is 20 to 40 ° C., and the time required for germination is 15 to 40 hours.

発芽を抑制する時期としては、催芽状態になった時期から胚が膨らんで芽が1mm程度突出した状態になるまでが、有用成分の生成があり官能評価も高いため適当である。   The time to suppress germination is appropriate from the time when the germination state is reached until the embryo swells to the state where the bud protrudes about 1 mm because of the generation of useful components and high sensory evaluation.

発芽した禾穀類種子の生長の停止または抑制をするための条件としては、15℃以下の温度条件を採用する。   As a condition for stopping or suppressing the growth of germinated cereal seeds, a temperature condition of 15 ° C. or lower is employed.

冷却が15℃を超える高温であれば、発芽した禾穀類種子のうち、代表例としての発芽玄米の生長を1時間でも抑制することは困難である。   If the cooling is a high temperature exceeding 15 ° C., it is difficult to suppress the growth of germinated brown rice as a representative example among germinated cereal seeds even for 1 hour.

冷却が15℃以下であり、かつ水の凍結温度以上(0℃以上)であれば、発芽玄米の生長は抑制されるが、実際の食品工場内で必要な保存時間としては1〜24時間を確保すればよく、それを越える過剰な冷却を行なって保存時間を延長することは、発芽禾穀飯の製造効率において却って実用性において不利になる。   If the cooling is 15 ° C. or lower and the freezing temperature of water or higher (0 ° C. or higher), the growth of germinated brown rice is suppressed, but the storage time required in an actual food factory is 1 to 24 hours. It is sufficient to ensure the above, and excessive cooling beyond that to extend the storage time is disadvantageous in terms of practicality in the production efficiency of germinated rice.

この発明では冷却温度として7〜15℃という温度範囲を採用することにより、極めて品質の良い、しかも製造効率の高い発芽禾穀飯の生産が可能になる。   In this invention, by adopting a temperature range of 7 to 15 ° C. as the cooling temperature, it becomes possible to produce germinated rice grains with extremely good quality and high production efficiency.

具体的な冷却方法としては、(1)発芽種子を冷水または氷水に浸漬する、(2)発芽種子を粉砕した氷と混合する、(3)調湿した冷風を吹き付けることなどが挙げられる。   Specific cooling methods include (1) immersing germinated seeds in cold water or ice water, (2) mixing the germinated seeds with crushed ice, and (3) blowing cold air conditioned.

発芽種子を保存する際には、発芽に要する水分を炊飯に利用できる水分として保持したまま冷却して保存することが好ましく、具体的な保管方法としては、(1)冷水に浸漬したまま冷蔵庫で保管する、(2)水切りした状態で容器に収容して、冷蔵庫などで保管する、(3)タンクなどに冷水を注水し、オーバーフローさせながら低温を保つことなどが挙げられる。   When storing the germinated seeds, it is preferable to cool and store the moisture required for germination as moisture that can be used for cooking rice.Specific storage methods include (1) Refrigerated in cold water. (2) Store in a container in a drained state and store in a refrigerator, etc. (3) Pour cold water into a tank and keep the temperature low while overflowing.

上記いずれの場合でも発芽種子にダメージを与えないよう、発芽種子表面の乾燥には注意しなければならない。発芽種子が生存している間は使用可能であるが、発芽種子に付着する微生物は低温でも増殖可能なものがあるので、注意する必要がある。   In any of the above cases, care must be taken to dry the germinated seed surface so as not to damage the germinated seed. While germinating seeds are alive, they can be used, but some microorganisms that adhere to germinating seeds can grow even at low temperatures, so care must be taken.

このようにしてこの発明では発芽種子が生存したまま生長が抑制された状態で保管されるため、後工程(白米の浸漬や炊飯前の仕込み)とのタイミングを合わせることが容易になり、発芽して直ちに炊飯した発芽禾穀飯と同等の風味を有するものを安定的に製造できる。   Thus, in this invention, since germination seeds are kept alive and stored in a state in which growth is suppressed, it becomes easy to synchronize the timing with the subsequent step (preparation before white rice soaking or rice cooking). Thus, it is possible to stably produce a product having the same flavor as the germinated rice cereal rice immediately cooked.

図1に示すように、発芽禾穀類種子と、別途準備され精白されかつ水に曝された禾穀類種子との混合物を炊飯する場合には、一方の工程では上述したようにして発芽禾穀類種子を冷却して所定時間の保存をしておく工程を進行しておき、他方では白米の水浸漬物、その他に精白され、かつ水に浸漬された禾穀類種子を準備し、その準備が整った段階でこれに対して前記した保存状態の発芽禾穀類種子を混合する。その混合の割合は1〜100%の範囲で任意であってよい。   As shown in FIG. 1, when cooking a mixture of germinated cereal seeds and separately prepared pearled cereal seeds that have been exposed to water, in one step, germinated cereal seeds as described above The process of cooling and preserving for a predetermined period of time has proceeded, and on the other hand, a rice soaked product of white rice, and other cereal seeds that have been refined and soaked in water, have been prepared. In the step, the germinated cereal seeds stored as described above are mixed. The mixing ratio may be arbitrary in the range of 1 to 100%.

[実施例1]
もち玄米(茨城県産ヒメノモチ)を洗米した後、29℃の温水に5時間浸漬し、次に水抜きして29℃に保温したまま11時間気相発芽させた。この間、米表面が乾燥しないように1時間毎に5分間、29℃の温水をシャワリングした。発芽終了後、発芽玄米と同重量で5℃の冷水に浸漬して、温度が均一になるまで緩やかに攪拌しながら冷却してから水切りした(品温13℃)。これを容器に収容し、米表面が乾燥しないように密封したまま15℃で20時間保存した。
このようにして冷却保存された発芽玄米を、玄米重量換算で2.1倍となるよう加水して電気炊飯機で炊飯し、発芽玄米飯を容器に盛り付けて密封してから凍結保管した。
[比較例1]
実施例1において、発芽終了後、発芽玄米と同重量の水道水ですすぎ、水切りし(品温22℃)、その後に冷却しなかったこと以外は、実施例1と全く同様にして炊飯して発芽玄米飯を製造し、発芽玄米飯を容器に盛り付けて密封してから凍結保管した。
以上のようにして実施例1および比較例1の製法で得られた発芽玄米飯を
電子レンジで同条件で再加熱して、パネラー9名による官能評価を実施し、その結果を表1中に示した。なお、官能評価は、比較例1の各項目を3点とし、これを基準として実施例1の相対評価を5点法によって採点した。
[Example 1]
After washing the glutinous brown rice (Ibaraki Prefecture Himenomochi), it was immersed in warm water at 29 ° C. for 5 hours, then drained and vapor-germinated for 11 hours while keeping it at 29 ° C. During this time, hot water at 29 ° C. was showered for 5 minutes every hour so as not to dry the rice surface. After the completion of germination, it was immersed in cold water at 5 ° C. with the same weight as the germinated brown rice, cooled with gentle stirring until the temperature became uniform, and then drained (product temperature 13 ° C.). This was stored in a container and stored at 15 ° C. for 20 hours while being sealed so that the rice surface did not dry.
The germinated brown rice thus cooled and preserved was added to 2.1 times in terms of the weight of brown rice and cooked with an electric rice cooker. The germinated brown rice was placed in a container, sealed, and stored frozen.
[Comparative Example 1]
In Example 1, after the completion of germination, the rice was cooked in the same manner as in Example 1 except that it was rinsed with tap water of the same weight as the germinated brown rice, drained (product temperature 22 ° C.), and then not cooled. Germinated brown rice was produced, and the germinated brown rice was placed in a container, sealed, and stored frozen.
The germinated brown rice obtained by the production method of Example 1 and Comparative Example 1 as described above was reheated in the same condition in a microwave oven, and sensory evaluation was conducted by 9 panelists. The results are shown in Table 1. Indicated. In addition, sensory evaluation made each item of the comparative example 1 3 points | pieces, and based on this, the relative evaluation of Example 1 was scored by the 5-point method.

Figure 2008131912
Figure 2008131912

表1の結果からも明らかなように、実施例1の製法で得られた発芽玄米飯は、各項目とも比較例1に比べて平均値に有意差は認められず、15℃で20時間の保存によっても品質の良好な発芽玄米飯が得られた。すなわち、所定の保存後でも発芽してすぐに炊飯した場合と同等の風味を有する発芽種子入り米飯が得られることが示された。   As is apparent from the results in Table 1, the germinated brown rice obtained by the production method of Example 1 is not significantly different from the average value in Comparative Example 1 for each item, and is 20 hours at 15 ° C. Germinated brown rice with good quality was obtained by storage. That is, it was shown that even after a predetermined storage, cooked rice with germinated seeds having the same flavor as when cooked immediately after germination was obtained.

[実施例2]
うるち玄米(茨城県産コシヒカリ)を実施例1と全く同様にして発芽させ、次いで冷却してから、水切りした(品温13℃)。これを容器に収容し、米表面が乾燥しないように密封したまま、5℃で2時間保存した。
得られた発芽玄米を、玄米重量換算で2.3倍となるように加水して電気炊飯機で炊飯し、容器に盛り付けて密封してから凍結保管した。
[比較例2]
うるち玄米(産地品種不明)を原料とする市販のドライタイプ発芽玄米を、水道水に30分間浸漬して吸水させた後、水切りした。
得られた発芽玄米を、玄米重量換算で2.3倍となるように加水して電気炊飯機で炊飯し、容器に盛り付けて密封してから凍結保管した。
以上のようにして実施例2、比較例2の製法で得られた発芽玄米飯を電子レンジで同条件で再加熱して、パネラー19名による比較試食を行ない、好ましい方を選んだ人数とその有意性を表2中に示した。
[Example 2]
Uruchi brown rice (Koshihikari from Ibaraki Prefecture) was germinated in the same manner as in Example 1, then cooled and drained (product temperature 13 ° C.). This was stored in a container and stored at 5 ° C. for 2 hours with the rice surface sealed so as not to dry.
The obtained germinated brown rice was added to 2.3 times in terms of the weight of brown rice, cooked with an electric rice cooker, placed in a container, sealed, and stored frozen.
[Comparative Example 2]
A commercially available dry-type germinated brown rice made from uruchi brown rice (produced variety unknown) was immersed in tap water for 30 minutes to absorb water, and then drained.
The obtained germinated brown rice was added to 2.3 times in terms of the weight of brown rice, cooked with an electric rice cooker, placed in a container, sealed, and stored frozen.
The germinated brown rice obtained by the production method of Example 2 and Comparative Example 2 as described above was reheated under the same conditions in a microwave oven, and a comparative tasting was conducted by 19 panelists. Significance is shown in Table 2.

Figure 2008131912
Figure 2008131912

表2の結果からも明らかなように、比較例2のようにドライタイプの発芽玄米を炊飯する場合を好ましいとする者は、全パネラーの21〜26%に過ぎず、大多数のパネラーは、実施例2の製造方法による発芽玄米飯を好ましいと感じ、実施例2により品位の高い発芽種子入り米飯が得られることが判明した。   As is clear from the results in Table 2, those who prefer to cook dry-type germinated brown rice as in Comparative Example 2 are only 21 to 26% of the total panelists, and the majority of panelists are: It was found that the germinated brown rice by the production method of Example 2 was preferable, and Example 2 proved that high quality rice with germinated seeds was obtained.

すなわち、実施例1、2のように発芽した玄米などの禾穀類を所定条件で保存すると、炊飯工程にタイミングよく連続して供給できるようになるため、工業的に発芽種子入り米飯を風味の良い状態で大量生産することが可能となることがわかる。   That is, when rice grains such as brown rice sprouted as in Examples 1 and 2 are stored under predetermined conditions, it can be continuously supplied to the rice cooking process in a timely manner. It can be seen that mass production is possible in the state.

発芽玄米と白米との混合物を炊飯する実施形態を示す製造工程図Production process diagram showing an embodiment for cooking a mixture of germinated brown rice and white rice

Claims (5)

発芽した禾穀類種子を湿潤な状態で15℃以下に冷却して生長の停止または抑制をすると共に所定時間の保存をし、次いで炊飯することからなる発芽禾穀飯の製造方法。   A method for producing germinated cereal rice, which comprises cooling germinated cereal seeds to 15 ° C. or lower in a wet state to stop or suppress the growth, store for a predetermined time, and then cook rice. 冷却が、禾穀類種子を7〜15℃に温度調整する冷却である請求項1に記載の発芽禾穀飯の製造方法。   The method for producing germinated rice grains according to claim 1, wherein the cooling is cooling to adjust the temperature of the cereal seeds to 7 to 15 ° C. 所定時間の保存が、1〜24時間の保存である請求項1または2に記載の発芽禾穀飯の製造方法。   The method for producing germinated rice husk rice according to claim 1 or 2, wherein the preservation for a predetermined time is preservation for 1 to 24 hours. 禾穀類種子が、イネ、コムギ、オオムギ、トウモロコシ、アワ、ヒエおよびキビから選ばれる一種以上の禾穀類種子である請求項1〜3のいずれかに記載の発芽禾穀飯の製造方法。   The method for producing germinated cereal rice according to any one of claims 1 to 3, wherein the cereal seeds are one or more cereal seeds selected from rice, wheat, barley, corn, millet, millet and millet. 炊飯が、請求項1〜3のいずれかに記載の保存された発芽禾穀類種子と、別途準備され精白されかつ水に曝された禾穀類種子との混合物を対象とする炊飯である発芽禾穀飯の製造方法。   Sprouted rice cereal, wherein the cooked rice is a mixture of the preserved germinated cereal seeds according to any one of claims 1 to 3 and a separately prepared pearled cereal seed exposed to water. A method for producing rice.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010187559A (en) * 2009-02-16 2010-09-02 Oriental Yeast Co Ltd Bread making rice filling
JP2011103881A (en) * 2009-11-17 2011-06-02 Gyu-Gil Lee Method for preparing raw material for functional food from barley or wheat seed

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11266805A (en) * 1998-03-19 1999-10-05 Dormer Kk Germinated brown rice for boiling rice, its production and distribution
JP2001178271A (en) * 1999-12-24 2001-07-03 Takekoshi:Kk Apparatus for producing germinated unpolisehd rice
JP2006055020A (en) * 2004-08-18 2006-03-02 Sanga:Kk Method for processing germinated brown rice

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11266805A (en) * 1998-03-19 1999-10-05 Dormer Kk Germinated brown rice for boiling rice, its production and distribution
JP2001178271A (en) * 1999-12-24 2001-07-03 Takekoshi:Kk Apparatus for producing germinated unpolisehd rice
JP2006055020A (en) * 2004-08-18 2006-03-02 Sanga:Kk Method for processing germinated brown rice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010187559A (en) * 2009-02-16 2010-09-02 Oriental Yeast Co Ltd Bread making rice filling
JP2011103881A (en) * 2009-11-17 2011-06-02 Gyu-Gil Lee Method for preparing raw material for functional food from barley or wheat seed

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