JP2011182709A - 香辛料等の添加米及び香辛料等の添加米飯並びにそれらの製造方法 - Google Patents
香辛料等の添加米及び香辛料等の添加米飯並びにそれらの製造方法 Download PDFInfo
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Abstract
【課題】米又は米飯に、香辛料等に含まれる有効成分を添加含有させて、前記成分の摂取を容易にすると共に、特に刺激の強い成分であっても、食味の低下が起こらないようにする。
【解決手段】原料米に、微細孔やひび割れその他米組織において間隙を生じさせる前処理工程と、前記前処理工程後に、多糖類と所望の香辛料等を混合した混合液に浸漬して、前記原料米の間隙に前記混合液を浸透させると共に、原料米の表面に香辛料等を多糖類と共に塗布状態とする吸着工程と、吸着工程を終えた原料米を適宜な水分量に乾燥する乾燥工程とで構成する。
【選択図】図1
Description
Claims (16)
- 原料米に、微細孔やひび割れその他米組織において間隙を生じさせる前処理工程と、前記前処理工程後に、多糖類と所望の香辛料等を混合した混合液に浸漬して、前記原料米の間隙に前記混合液を浸透させると共に、原料米の表面に香辛料等を多糖類と共に塗布状態とする吸着工程と、吸着工程を終えた原料米を適宜な水分量に乾燥する乾燥工程とで構成したことを特徴とする香辛料等の添加米の製造方法。
- 多糖類としてプルランを使用してなる請求項1記載の香辛料等の添加米の製造方法。
- 多糖類として、増粘多糖類と食物繊維を組み合わせて使用してなる請求項1記載の香辛料等の添加米の製造方法。
- 前処理工程が、原料米を、50〜90℃の雰囲気中に適宜時間静置して、水分10%以下とした請求項1乃至3記載の何れかの香辛料等の添加米の製造方法。
- 前処理工程が、任意の乳酸桿菌及び乳酸球菌を任意の比率で混合して乳酸菌スターターとし、前記乳酸菌スターターが液中に105〜108cuf/ml存在する浸漬液を調製し、原料米を、原料米重量の50重量%以上の浸漬液に浸漬し、20〜45℃の雰囲気中にて静置して6時間以上の発酵処理を行い、前記発酵処理終了後に適宜に洗浄・水洗・乾燥処理を行う請求項1乃至3記載の何れかの香辛料等の添加米の製造方法。
- 前処理工程が、原料米に対して前記乳酸菌スターターを5〜10重量%を噴霧した後に20〜45℃の雰囲気中にて静置して6時間以上の発酵処理を行い、前記発酵処理終了後に適宜に洗浄・水洗・乾燥処理を行う請求項1乃至3記載の何れかの香辛料等の添加米の製造方法。
- 吸着工程が、米重量に対しての0.05〜2重量%の多糖類と、所望の香辛料等を5〜40重量%を水に溶解若しくは分散させて調製した混合液に混合浸漬して、50〜70℃の範囲で適宜時間静置する請求項1乃至6記載の何れかの香辛料等の添加米の製造方法。
- 吸着工程が、米重量に対しての0.05〜2重量%の多糖類と、所望の香辛料等を5〜40重量%を水に溶解若しくは分散させて調製した混合液に混合浸漬して、高圧釜で100〜121℃の範囲で加熱処理するものである請求項1乃至6記載の何れかの香辛料等の添加米の製造方法。
- 原料米が、低カロリー処理を施した低カロリー米である請求項1乃至6記載の香辛料等の添加米の製造方法。
- 請求項1乃至7記載の方法で製出した香辛料等の添加米を、所定の炊飯処理を行ってなることを特徴とする香辛料等の添加米飯の製造方法。
- 請求項1乃至7記載の方法で製出した香辛料等の添加米と、未処理米を適宜量混合して炊飯処理を行ってなることを特徴とする香辛料等の添加米飯の製造方法。
- 原料米及び未処理米が、低カロリー処理がなされた低カロリー米である請求項4又は5記載の香辛料等の添加米飯の製造方法。
- 米粒の全部または一部が、米に形成された微細間隙内に、所望の香辛料等の成分が含浸している共に、米表面を香辛料等の構成物質が多糖類で被覆された状態としてなることを特徴とする香辛料等の添加米。
- 米粒の全部また一部が、低カロリー処理がなされた低カロリー米である請求項13記載の香辛料等の添加米。
- 米粒の全部または一部が、米に形成された微細間隙内に、所望の香辛料等の成分が含浸している共に、米表面を香辛料等の構成物質が多糖類で被覆された状態としてなる米を炊飯して製出したことを特徴とする香辛料等の添加米飯。
- 米の全部また一部が、低カロリー処理がなされた低カロリー米である請求項15記載の香辛料等の添加米飯。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017023069A (ja) * | 2015-07-23 | 2017-02-02 | 株式会社神明精米 | 無洗米 |
US10568839B2 (en) | 2011-01-11 | 2020-02-25 | Capsugel Belgium Nv | Hard capsules |
US11319566B2 (en) | 2017-04-14 | 2022-05-03 | Capsugel Belgium Nv | Process for making pullulan |
US11576870B2 (en) | 2017-04-14 | 2023-02-14 | Capsugel Belgium Nv | Pullulan capsules |
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JPH04179450A (ja) * | 1990-11-09 | 1992-06-26 | Taiyo Kagaku Co Ltd | 加工精米の処理方法 |
JPH08193A (ja) * | 1994-06-24 | 1996-01-09 | Taiyo Kagaku Co Ltd | 食味改良した精米およびその製造法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10568839B2 (en) | 2011-01-11 | 2020-02-25 | Capsugel Belgium Nv | Hard capsules |
JP2017023069A (ja) * | 2015-07-23 | 2017-02-02 | 株式会社神明精米 | 無洗米 |
US11319566B2 (en) | 2017-04-14 | 2022-05-03 | Capsugel Belgium Nv | Process for making pullulan |
US11576870B2 (en) | 2017-04-14 | 2023-02-14 | Capsugel Belgium Nv | Pullulan capsules |
US11878079B2 (en) | 2017-04-14 | 2024-01-23 | Capsugel Belgium Nv | Pullulan capsules |
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