JP2010246444A - Method for producing high-function rice using high-yielding rice - Google Patents
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本発明は、多収穫米の胚乳や糠層に豊富に含まれるビタミン等を低コストで効率的に米の実の部分に移行、含侵させる高栄養価米の製造方法に関するものである。 The present invention relates to a method for producing high-nutrient-value rice that efficiently transfers and impregnates vitamins and the like that are abundant in the endosperm and straw layer of high-yielding rice at a low cost and efficiently.
多収穫米(インディカ種)は、日本の主食米(ジャポニカ種)に比較すると、粘り気が少なく、パサパサしており、日本人の嗜好に合わないため,日本では、あまり栽培されておらず、たまに家畜のエサ米として栽培されている。最近、国は、国内の食糧自給率向上及び、水田の保全のため、多収穫米の栽培を推奨している。一般的に、多収穫米のうち収穫量の多いものは、日本人が主食米としているジャポニカ種に比べて約2倍収穫できる。また栽培方法も、ジャポニカ種に比べて簡単であり、経済的にも安く栽培できることから、その普及拡大が図られている。従来より、海外では、米の加工法としてパーボイルド法がある、これは、精白米と同様な白さを保ち料理の手軽さ、調理後も長時間、味が変わらない等の目的で行われている。(特許文献1)
日本では、主食米(ジャポニカ種)を精米して、同様な方法でα米を製造し、インスタント食品用として一部販売されているにすぎない。
High harvest rice (Indica variety) is less sticky and papasa compared to Japanese staple food (Japonica variety), so it is not cultivated so much in Japan. It is cultivated as livestock food rice. Recently, the government recommends the cultivation of high-yielding rice to improve the food self-sufficiency rate and to preserve rice fields. In general, high-yielding rice among the high-yielding rices can be harvested about twice as much as the japonica varieties that Japanese people use as staple food. In addition, the cultivation method is simpler than that of japonica and can be cultivated economically. In the past, there has been a parboiled method as a rice processing method overseas. This is done for the purpose of maintaining the whiteness similar to polished rice, making cooking easy, and maintaining the taste for a long time after cooking. ing. (Patent Document 1)
In Japan, staple rice (Japonica seeds) is milled and α-rice is produced in the same way, and only partially sold for instant foods.
特許文献1に記載の方法は、精白米と同様な白さを保っこと、料理の手軽さ、調理後も長時間、味が変わらないこと等の前提条件で、パーボイルドライスを簡易、有効かつ急速に製造することができるような熱処理条件を決めているが、健康志向の現在においては、低カロリーで、高栄養価米の加工技術を訴求する必要がある。 The method described in Patent Document 1 is simple, effective, and effective for pre-boiled rice on the preconditions of maintaining the same whiteness as polished rice, ease of cooking, and that the taste does not change for a long time after cooking. Although heat treatment conditions are set so that they can be produced rapidly, it is necessary to promote low-calorie, high-nutrition rice processing technology in the current health-conscious situation.
日本で食用として栽培されているジャポニカ種は、籾のままで温度湿度等を一定にして、保管・管理されているため、保管費用が高く、別の経済的な方法を検討する必要がある。 Japonica varieties grown for food in Japan are stored and managed at a constant temperature and humidity, etc., while keeping them in a straw, so they are expensive to store and it is necessary to consider another economical method.
多収穫米はインディカ種のため、籾すりを生のままで日本型のジャポニカ種用の籾すり機で行った場合、約1/3程度の籾米が破砕される。この対策のためには、高価なインディカ種用の籾すり機を海外から購入せず、別の経済的な方法を検討する必要がある。 Because the high-harvest rice is an Indica variety, when it is used with a Japanese-style japonica rice grinder while raw rice is crushed, about 1/3 of the rice is crushed. For this measure, it is necessary to consider another economical method without purchasing expensive grinders for Indica species from overseas.
本件発明では、籾米を飽和蒸気で曝し米実を糊化さすため、含水量が30%以上になるまで、水温20〜25℃の水中に20時間浸漬する。この結果、この間に、糠の栄養分が水に溶け、籾米に移行する。この籾米を層状にして、トレイ(セイロ)に入れ、蒸し器で、約100℃の飽和蒸気に45分以上曝し糊化さすことにより、これら栄養分が米実部分に入る。乾燥工程において、乾燥用温風温度55℃〜65℃のとき米実部分に移行したビタミンB1の含有量が最大になる。即ちこの処理前後のビタミンB1の含有率が最大になる。 In this invention, in order to expose sticky rice with saturated steam and gelatinize the rice seed, it is immersed in water at a water temperature of 20 to 25 ° C. for 20 hours until the water content becomes 30% or more. As a result, during this time, the nutrients of rice bran dissolve in water and move to rice. The glutinous rice is layered and placed in a tray (seiro), and exposed to saturated steam at about 100 ° C. for 45 minutes or longer with a steamer to gelatinize the nutrients. In the drying process, when the hot air temperature for drying is 55 ° C to 65 ° C, the content of vitamin B1 transferred to the rice fruit portion is maximized. That is, the vitamin B1 content before and after this treatment is maximized.
籾米を飽和蒸気に曝し乾燥することにより、米実の部分が糊化し硬くなるので、籾すり時の籾米の破砕率を大幅に少なくすることが出来る。 By exposing the glutinous rice to saturated steam and drying it, the portion of the corn is gelatinized and hardened, so that the crushing rate of the glutinous rice during rubbed can be greatly reduced.
籾米を飽和蒸気に曝すことで、糠部に生息する虫・卵が死滅する、さらに米実を糊化・乾燥することで硬くし、ネズミ等の害を防げる。また米実部の含水率を極く小さくするよう乾燥し、カビの発生を防ぐことが出来る。 By exposing the glutinous rice to saturated steam, insects and eggs that inhabit the buttock will be killed, and the rice seeds will be hardened by gelatinizing and drying to prevent harm such as rats. In addition, it can be dried to make the moisture content of the rice real part extremely small, and generation of mold can be prevented.
多収穫米は、「こしひかり」のような主食用の米と比較して、収穫量が2倍であり、栽培の手間もかからないことから、安く生産できる。本発明による方法で処理した高栄養価米は、処理しない生の米に比べビタミンB1で3.8倍(玄米)〜3.6倍(精米)と含有率が高くなることを栄養分析により確認した。
この処理を行った多収穫米で、高栄養価の米粉を製造し、それ原料とする食品を作り、安く提供できる。また主食用のジャポニカ米に、この熱処理を行い、より高栄養価の主食米を提供できる。
Multi-harvest rice can be produced cheaply because it yields twice as much rice as main foods such as “Koshihikari” and does not require much cultivation. Nutritional analysis confirms that the high nutritional value rice treated by the method of the present invention is 3.8 times (brown rice) to 3.6 times (milled rice) in vitamin B1 compared to raw untreated rice. did.
High-nutrient rice flour can be produced from this processed high-yield rice, and foods made from it can be made cheaply. In addition, this heat treatment can be applied to japonica rice for staple foods to provide staple food rice with higher nutritional value.
籾すりを、生のままで日本型のジャポニカ種用の籾すり機で行った場合、かなりの量(約1/3程度)の籾米が破砕される。この対策のために、本件発明による多機能化処理すると、籾殻が、殆どはがれ、米実部分が硬くなるので、日本で広く使用されているジャポニカ種用の籾すり機を十分活用できる。米実部分の破砕は殆ど生じない。今後、多収穫米の普及に伴い、本件発明による多機能化処理の必要性が高まりものと思われる、時機を得た処理方法として、広く提供できる。 When the rice bran is crushed with a Japanese-style japonica rice grinder, it is crushed in a considerable amount (about 1/3). For this measure, when the multifunctional treatment according to the present invention is performed, rice husks are almost peeled off and the rice grains are hardened, so that it is possible to fully utilize the japonica rice grinder widely used in Japan. There is almost no crushing of rice. In the future, with the widespread use of multi-harvest rice, it can be widely provided as a timely processing method that is thought to increase the need for multi-functional processing according to the present invention.
本件発明による多機能化処理を行えば、糠部に生息する虫・卵が死滅する、さらに米実を糊化・乾燥することで硬くし、ネズミ等の害を防げる。また米実部の含水率を極く小さくするよう乾燥し、カビの発生を防ぐことが出来き、経済的な保管・管理方法を提供できる。 When the multifunctional treatment according to the present invention is performed, insects and eggs inhabiting the buttock are killed, and the rice seeds are hardened by gelatinizing and drying to prevent harm such as rats. In addition, it can be dried so that the moisture content of the rice real part is extremely small, so that generation of mold can be prevented, and an economical storage and management method can be provided.
設備の熱源には、CO2発生させないシステムとするため、木材チップ等のカーボンニュートラルなバイオマス燃料用ボイラー又は、利用可能な廃熱を回収するボイラーを設置する。装置は省エネルギーを図り、省水資源システムとする。籾米に水を吸収させるために、浸漬用水槽を設け、籾米の含水率を30%以上にする。浸漬後、籾米を5cm程度の層状にして、トレイに入れ、蒸し器で飽和蒸気に45分以上曝す。曝した籾米を約55℃〜65℃の温風にて乾燥する。以下本発明の実施例を詳細に説明する。 As a heat source for the facility, a carbon neutral biomass fuel boiler such as wood chips or a boiler for recovering available waste heat is installed in order to make the system not generating CO 2 . The device will save energy and be a water-saving resource system. In order to allow the rice to absorb water, a water tank for immersion is provided, and the moisture content of the rice is made 30% or more. After soaking, the glutinous rice is layered about 5 cm, placed in a tray, and exposed to saturated steam for 45 minutes or longer with a steamer. The exposed sticky rice is dried with warm air of about 55 ° C to 65 ° C. Examples of the present invention will be described in detail below.
多収穫米の高栄養化及び多機能化処理の全体システムについて、図1に示す。
蒸し器で、澱粉の糊化を容易にするため、まず籾米を図1の1「籾米浸漬用水槽」に約20時間、漬けて、含水率を30%以上にする。省エネの観点から、水槽の水温は、常温20℃〜25℃とし、時間をかけて浸漬する(含水率を30%以上にするための水温と浸漬時間について試験を行い、省エネ観点から水温・時間を決定した)。水切りした後、籾米は規定量の籾米を、図1の2蒸し器用トレイ(セイロ)に、蒸気処理が均質に行えるよう5cm程度の層状にして入れ、図1の3「浸漬・乾燥籾米運搬ラック」に乗せて図1の4「浸漬籾米蒸し器」に運ぶ。蒸し器に入れた籾米は、100℃の飽和蒸気を連続的に送り、45分以上、飽和蒸気中に曝す熱処理を行う。(曝す時間は試験結果から決定) なお蒸し器は、一度に、トレイを4段収納できる構造とする。蒸気中に曝した後の籾米を、図1の5「浸漬・乾燥籾米運搬ラック」に乗せ図1の6「乾燥室」に運び温風乾燥する。
FIG. 1 shows an overall system for high-nutrition and multi-functionalization processing of multi-harvest rice.
In order to facilitate the gelatinization of starch with a steamer, first, the glutinous rice is soaked in 1 “water tank for immersing glutinous rice” in FIG. From the viewpoint of energy saving, the water temperature of the water tank is set to room temperature 20 ° C. to 25 ° C., and is immersed for a long time (we test the water temperature and the immersion time to make the water content 30% or more, and the water temperature / time from the energy saving viewpoint. It was determined). After draining, the sticky rice is put into a two-steamer tray (seiro) in Fig. 1 in a layer of about 5 cm so that steaming can be performed uniformly. "4" and carry it to 4 "Immersion rice steamer" in FIG. The sticky rice put in the steamer continuously sends saturated steam at 100 ° C. and heat-treats it for 45 minutes or longer. (The exposure time is determined from the test results.) The steamer has a structure that can store four trays at a time. Sticky rice after exposure to steam is placed on 5 “immersion / dry rice-carrying rack” in FIG. 1 and transported to 6 “drying chamber” in FIG. 1 and dried with hot air.
籾米を水中に浸漬している間に、糠の栄養分が水に溶け、籾米に移行する。この籾米を蒸し器で、約100℃の飽和蒸気に45分以上曝し糊化さすことにより、これら栄養分が米実部分に入る。乾燥工程において、乾燥用温風温度55℃〜65℃のとき米実部分に移行したビタミンB1の含有量が最大になる。即ちこの処理前後のビタミンB1の含有率が最大になる。乾燥用温風温度により、米実部分のビタミンB1量に差異があることが、事前の試験で分かった。図2に示す試験結果から、最適な乾燥温度約55℃〜65℃と乾燥時間約20時間を決定した。当熱処理をしなかった場合に比べ、玄米でビタミンB1は3.8倍、精米で3.6倍と言う結果をもとに、高栄養価米を製造し、その米を活用し高栄養価の米粉を製造し食品用米粉として提供する。 While the glutinous rice is soaked in water, the nutrients of the glutinous rice dissolve in the water and transfer to the glutinous rice. By exposing the glutinous rice to a saturated steam at about 100 ° C. for 45 minutes or longer with a steamer, the nutrients enter the rice fruit portion. In the drying process, when the hot air temperature for drying is 55 ° C to 65 ° C, the content of vitamin B1 transferred to the rice fruit portion is maximized. That is, the vitamin B1 content before and after this treatment is maximized. It was found in prior tests that there was a difference in the amount of vitamin B1 in the rice berry part depending on the hot air temperature for drying. From the test results shown in FIG. 2, an optimum drying temperature of about 55 ° C. to 65 ° C. and a drying time of about 20 hours were determined. Compared to the case without this heat treatment, high-nutrition rice is produced based on the results that vitamin B1 is 3.8 times higher in brown rice and 3.6 times higher in polished rice. Of rice flour and provide as food rice flour.
この、多収穫米の高栄養化処理は、同時に多機能化処理にもなる。米の澱粉部分が糊化するので、乾燥後、籾殻が剥がれ易くなり、米実部分も硬くなることから、多収穫米の様なインディカ種であっても、籾すりが日本国内で使用されているジャポニカ種用の籾すり機で行え、米の破砕が殆ど生じない。
また、この多機能化処理により、糠部に生息する虫・卵が死滅し、また、米実が糊化・乾燥することで硬化し、ネズミ等の害を防げる。また乾燥により、米実部の含水率が極めて小さくなるよう乾燥し、カビの発生を防ぐことが出来き、経済的な保管・管理方法を提供できる。
更に、処理した米は、蒸気で蒸すことにより糊化しているので、水に漬けると、約30分以上で柔らかくなる。牛の飼料として生の多収穫米玄米を与えると、消化が悪い、この処理をすれば、多収穫米を玄米の状態で家畜餌に活用できる。
This highly nutritive treatment of multi-harvest rice is also a multi-functional treatment. Since the starch part of rice is gelatinized, the rice husks are easy to peel off after drying, and the rice seed part becomes hard, so even if it is an Indica variety such as high harvest rice, rice bran is used in Japan. It can be done with the rice japonica rice grinder, and rice is hardly crushed.
In addition, this multi-functionalization kills insects and eggs that live in the buttock, and hardens the rice seeds by gelatinization and drying, thereby preventing damage to rats and the like. In addition, drying can be performed so that the moisture content of the rice real part becomes extremely small, so that generation of mold can be prevented, and an economical storage and management method can be provided.
Further, the treated rice is gelatinized by steaming, so when it is soaked in water, it becomes soft in about 30 minutes or more. If raw high yield rice brown rice is given as feed for cattle, it is difficult to digest, and if this treatment is applied, the high yield rice can be used as livestock feed in the state of brown rice.
穀物の世界的な高騰から、国は多収穫米を栽培し、米粉を製造し食品用として使用することを勧めている。このため、今後米粉製造が活発になることが予想され、原料としてより安く、より付加価値の高いものを求めるとともに、原料を保管・管理する方法として、より安い方法が求められると想定できる。こうした状況下で、本発明による処理技術は、時機を得たものであり、この処理技術を提供することにより、安い米粉を提供できるようになる。 Due to the global rise in cereals, the country recommends growing high-yielding rice, producing rice flour and using it for food. For this reason, it is anticipated that rice flour production will become active in the future, and it is assumed that a cheaper and higher value-added raw material will be required, and that a cheaper method will be required as a method for storing and managing the raw material. Under such circumstances, the processing technique according to the present invention is timely, and by providing this processing technique, cheap rice flour can be provided.
当処理をした多収穫米の玄米は高栄養価米となり、かつ、水中に約30分以上漬しておくと軟らかくなる。この特性を利用して、牛の餌さとして、活用できる。(生の牛の餌さにする場合、多収穫米では、2mm以下に粉砕しないと胃袋内での消化率が悪い) The brown rice of this harvested rice becomes highly nutritious rice and becomes soft when immersed in water for about 30 minutes or more. Utilizing this characteristic, it can be utilized as feed for cattle. (If used as raw cattle feed, digestion rate in the stomach is poor unless it is crushed to 2mm or less for high-yielding rice)
Claims (1)
乾燥工程で、55℃〜65℃の温風乾燥し、ビタミン等の栄養素等を米実部分に閉じ込める様にしたことを特徴とする多収穫米の高機能化米を製造する方法。 After immersing glutinous rice in water and having a water content of 30% or more, it was exposed to saturated steam at 100 ° C for 45 minutes or more, so that nutrients such as vitamins contained in a large amount of glutinous rice were transferred to the rice real part. rear,
A method for producing high-performance rice of high-yielding rice, characterized in that, in the drying step, drying is performed with hot air at 55 ° C. to 65 ° C., and nutrients such as vitamins are confined in the rice real part.
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