JPH114661A - Processing of unpolished rice - Google Patents
Processing of unpolished riceInfo
- Publication number
- JPH114661A JPH114661A JP9177630A JP17763097A JPH114661A JP H114661 A JPH114661 A JP H114661A JP 9177630 A JP9177630 A JP 9177630A JP 17763097 A JP17763097 A JP 17763097A JP H114661 A JPH114661 A JP H114661A
- Authority
- JP
- Japan
- Prior art keywords
- brown rice
- rice
- water
- processing
- ozone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Fodder In General (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、玄米を原料とする
食品や飼料等の製造における玄米の加工処理方法に関す
るもので、特に、発芽玄米に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing brown rice in the production of foods and feeds using brown rice as a raw material, and more particularly to a germinated brown rice.
【０００２】[0002]
【従来技術】玄米は、精白した米に比べて、豊かな栄養
素を備えており、それ自体で人間やペット動物などが必
要とする栄養分の殆どと、近年、その生理作用が注目さ
れている食物繊維とを、豊かに備えており、一般の食生
活において欠ける各種栄養素をバランスよく含む理想的
な食品原料であることが知られている。世界的にみて
も、人口の急増により、今後食料の需要が逼迫してくる
ことが予想され、このような優れた栄養成分に富む玄米
を、有効活用することが、急務となっている。2. Description of the Related Art Brown rice is richer in nutrients than polished rice, and as such is a food that has attracted attention for most of the nutrients required by humans and pet animals and its physiological effects in recent years. It is known that it is an ideal food material that is rich in fiber and contains various nutrients lacking in a general diet in a well-balanced manner. In the world, it is expected that the demand for food will be tightened in the future due to the rapid increase in the population, and there is an urgent need to utilize brown rice rich in such excellent nutritional components effectively.
【０００３】このように、食品や飼料原料として勝れて
いる玄米も、その表面を、油脂成分と繊維質成分とに富
む堅牢な外層部によって覆われているので、常圧による
加熱処理では、繊維質に富む硬い外層部が、吸水や熱の
浸透を妨げるため、澱粉などのアルファ化や外層部組織
の分解等が均一に行われがたい欠点がある。特に、外層
部は、常圧下の加熱処理では、分解、柔軟化は難しく、
従って、食味を著しく悪くする原因となると共に、その
ままでは、最も栄養分に富む部分の吸収率が、悪い欠点
がある。特に、舌触りがそのまま、食味の良否につなが
る餅と粥において、この傾向は著しい。[0003] As described above, brown rice, which is superior as a raw material for food and feed, has its surface covered with a robust outer layer rich in fats and oils and fibrous components. Since the hard outer layer portion rich in fibrous material impedes water absorption and heat penetration, there is a disadvantage that it is difficult to uniformly pregelatinize starch and the like and decompose the outer layer structure. In particular, the outer layer is difficult to decompose and soften by heat treatment under normal pressure.
Therefore, it has the drawback that it causes the taste to be remarkably deteriorated, and the absorption rate of the portion rich in nutrients is poor if left untouched. In particular, this tendency is remarkable in rice cakes and porridges in which the texture of the tongue leads to good taste.
【０００４】玄米のこのような欠点を克服するために、
従来、オートクレーブや過熱水蒸気によって、加熱処理
することが、一般に行われている。しかしながら、これ
には、高価な設備と、エネルギーと、多くの作業人員と
を必要とし、製品コストの上昇をまねき、未利用のまま
備蓄されている古米などの活用も、十分に行われがたい
難点がある。また、たとえ、高圧処理をしたものであっ
ても、餅や粥製品にしたものは、堅い粒状物が残存し、
食味を著しく損なうため、商品化が困難である。特に、
近年、犬猫に代表されるペット動物の飼料として、トウ
モロコシを始めとする各種の穀物が利用されているが、
玄米は、古米であっても他の穀物に比して高価であり、
更に、栄養価には勝れているものの、そのままでは、消
化吸収性に難点がある。この点を解消するには、加圧下
における熱処理をする必要があるために、一層コスト高
になってしまい、玄米をそのまま原料として用いるため
の障壁となっている。In order to overcome such disadvantages of brown rice,
Conventionally, heat treatment is generally performed using an autoclave or superheated steam. However, this requires expensive equipment, energy, and a large number of workers, which leads to an increase in product costs, and it is difficult to sufficiently utilize old rice stockpiled unused. There are difficulties. In addition, even if it is high pressure treated, those made into rice cake and porridge products have hard granular materials remaining,
Commercialization is difficult because the taste is significantly impaired. Especially,
In recent years, various grains such as corn have been used as feed for pet animals represented by dogs and cats,
Brown rice, even old rice, is more expensive than other grains,
Furthermore, although superior in nutritional value, there is a problem in digestibility and absorbability as it is. In order to solve this problem, it is necessary to perform heat treatment under pressure, which further increases the cost, and is a barrier for using brown rice as a raw material as it is.
【０００５】ところで、このような玄米を２０〜３６℃
に調整した温水に適宜な時間浸漬することにより得られ
る発芽玄米を、常圧下で蒸煮することにより、玄米を含
む食品に加工する方法が知られている。このような玄米
を食品として用いる場合、その発芽過程においては、玄
米の発芽過程における代謝物等や、雑菌の繁殖等によ
り、発酵状態となり、熱処理後の玄米に異臭が残留して
しまう難点がある。[0005] By the way, such brown rice is kept at 20-36 ° C.
There is known a method of processing germinated brown rice obtained by immersing the germinated brown water in warm water adjusted for a suitable time into a food containing brown rice by steaming under normal pressure. When such brown rice is used as food, in the germination process, metabolites and the like during the germination process of brown rice, propagation of various germs, and the like, the fermentation state occurs, and unpleasant odor remains in the brown rice after heat treatment. .
【０００６】このような事態を回避するために、殺菌剤
を溶存する温水や希薄な電解食塩水を用いて発芽させる
方法や、流水を用いたり、温水を定期的に交換すること
により発芽させる方法などが試みられている。しかしな
がら、薬品を用いる方法は、残留成分の影響や、薬品臭
が残る欠点があり、温水を交換したり流水状態で用いる
方法は、水やエネルギーの無駄が大きく、製造管理に手
間がかかるなどの問題点がある。特に、玄米の発芽過程
における代謝産物に基づく匂いは、玄米の殺菌処理だけ
では、除去できなかった。[0006] In order to avoid such a situation, a method of germinating by using warm water or a dilute electrolytic saline in which a bactericide is dissolved, a method of germinating by using running water or by periodically changing hot water are used. And so on. However, the method using chemicals has a disadvantage that the influence of residual components and the smell of chemicals remain.The method of replacing hot water or using in flowing water wastes much water and energy, and takes much time for production management. There is a problem. In particular, the smell based on metabolites during the germination process of brown rice could not be removed only by sterilizing brown rice.
【０００７】[0007]
【解決すべき課題】本発明の第１の目的は、異臭や薬品
成分の残留のない玄米含有食品や玄米含有飼料の製造法
を開示することにある。本発明の第２の目的は、玄米の
持つ豊かな栄養成分を安定的に含有し保持することがで
きる飼料を安価に製造する方法を開示することにある。
本発明の第３の目的は、舌触りが精白米を原料としたも
のと比較して遜色のない、玄米製餅、粥あるいは玄米粉
を開示することにある。本発明の第４の目的は、異臭や
化学薬品の残留がない発芽玄米の製法を開示することに
ある。A first object of the present invention is to disclose a method for producing brown rice-containing food and brown rice-containing feed free of off-flavors and no residual chemical components. A second object of the present invention is to disclose a method for inexpensively producing a feed capable of stably containing and retaining the rich nutritional components of brown rice.
A third object of the present invention is to disclose brown rice cake, porridge or brown rice flour having a texture that is comparable to that obtained from polished rice as a raw material. A fourth object of the present invention is to disclose a method for producing germinated brown rice free of off-flavors and residual chemicals.
【０００８】[0008]
【課題の解決手段】本発明の第一の要旨は、玄米を原料
として含む食品若しくは飼料の製造工程において、原料
玄米を、オゾンを溶存する温水中に浸漬して所定時間保
持する処理工程に連続的若しくは間欠的に付すことによ
り、玄米を発芽状態とした後に、加熱加工処理を行うこ
とを特徴とする玄米の加工方法にある。A first gist of the present invention is to provide a process for producing a food or feed containing brown rice as a raw material, the raw brown rice being continuously immersed in warm water in which ozone is dissolved and maintained for a predetermined time. A brown rice processing method characterized in that the brown rice is germinated and then subjected to a heat processing treatment by applying the brown rice to the germinated state.
【０００９】上記において、温水の温度は、２０〜３６
℃の範囲において適宜選択されるが、３０〜３４℃の範
囲が発芽に要する時間が短くて済む。玄米が発芽状態に
到達するのに要する時間は、上記２０〜３６℃の範囲に
おいては、４０〜６０時間程度である。オゾンは、オゾ
ン発生器によって発生したオゾンを含む空気を、玄米を
収納する温水浴中に直接曝気する方法、或いは、オゾン
を溶存する温水を、その貯留槽から循環させて供給して
もよい。オゾンは、使用する水質や玄米の清浄度等にも
よるが、一般には、オゾンを０.０１ｐｐｍの濃度で溶
存する温水は、一般細菌や大腸菌、ウイルス等に対し
て、１分以下の滞留時間で、完全殺菌効果を発揮する。
従って、玄米が浸漬されている温水のオゾン濃度は、発
酵臭や異臭が発生しない限度で、間欠的に所定時間、所
定の濃度以上になるようにすれば良い。In the above, the temperature of the hot water is from 20 to 36
Although the temperature is appropriately selected in the range of ℃, the time required for germination is short in the range of 30 to 34 ° C. The time required for the brown rice to reach the germination state is about 40 to 60 hours in the range of 20 to 36 ° C. The ozone may be supplied by directly aerating air containing ozone generated by the ozone generator into a hot water bath containing brown rice, or by circulating hot water in which ozone is dissolved from the storage tank. Although ozone depends on the quality of water used and the cleanliness of brown rice, etc., in general, warm water in which ozone is dissolved at a concentration of 0.01 ppm has a residence time of 1 minute or less with respect to general bacteria, Escherichia coli, viruses, and the like. It has a complete sterilizing effect.
Therefore, the ozone concentration of the warm water in which the brown rice is immersed may be intermittently set to be equal to or higher than the predetermined concentration for a predetermined period of time as long as the fermentation odor and the unusual odor do not occur.
【００１０】玄米を発芽させるには、温水中に、催芽若
しくは発芽するまで浸しておいてもよいし、オゾンを溶
存する温水に浸して玄米粒が吸水を終了したら、温水浴
から取り出して、高湿度（相対湿度を１００％に保つこ
とが望ましい）の雰囲気中において発芽させてもよい。
勿論、発酵臭防止の為に、玄米を囲む雰囲気として、オ
ゾンを含む空気を間欠的に送り込んでもよいし、或い
は、オゾンを所定濃度以上に含む温水をシャワー状に所
定時間散布して、殺菌や消臭処理を施すと共に、湿分補
給をおこなってもよい。一般には、温水浴から取り出し
て、空気中で発芽させるのは、湿度管理や雑菌の繁殖、
発酵臭の防止などの操作が、複雑になる。水中における
発芽と空気中における発芽の折衷タイプとして、吸水後
水から取り出した玄米に、連続的に、或は、定期的に、
オゾンを溶存する温水を散布する方法でもよい。To germinate brown rice, the rice may be immersed in warm water until germination or germination, or when the brown rice grains are immersed in warm water in which ozone is dissolved and water absorption has been completed, the brown rice is taken out of the warm water bath and then immersed in hot water. Germination may be performed in an atmosphere of humidity (preferably keeping the relative humidity at 100%).
Of course, in order to prevent the fermentation odor, air containing ozone may be intermittently fed as an atmosphere surrounding brown rice, or hot water containing ozone at a predetermined concentration or more may be sprayed for a predetermined time in a shower to sterilize or Deodorizing treatment may be performed, and moisture may be supplied. Generally, taking out from a hot water bath and germinating in the air is due to humidity control, breeding of various bacteria,
Operations such as prevention of fermentation odor become complicated. As an eclectic type of germination in water and germination in the air, brown rice taken out of water after water absorption, continuously or periodically,
A method of spraying hot water in which ozone is dissolved may be used.
【００１１】発芽の程度は、胚の部分に０．５〜１ｍｍ
前後の膨らみ若しくは突部が視認できる程度の状態が、
理想的で、これを、常法によって粥や餅に加工した場合
においても、粒状物が殆ど残存することがなく、舌触り
が滑らかで、且つ、栄養価の面でも、最も勝れている。
発芽状態が進行するにつれて、玄米の持つ澱粉などの糖
質が急速に失われ、餅や粥などの加工食品の食味が低下
する。本願において、発芽玄米には、突起様の芽が出る
寸前の催芽状態（胚の部分が膨出した状態）にある玄米
をも含まれるものとする。[0011] The degree of germination is 0.5 to 1 mm
The state where the front and rear bulges or protrusions are visible is
It is ideal. Even when it is processed into a porridge or rice cake by a conventional method, almost no granular material remains, the texture is smooth, and the nutritional value is most superior.
As the germination state progresses, sugars such as starch of brown rice are rapidly lost, and the taste of processed foods such as rice cake and porridge is reduced. In the present application, germinated brown rice includes brown rice in a germinating state (a state in which an embryo part is swollen) just before a projection-like bud appears.
【００１２】上記本願方法によれば、オゾンの殺菌効果
により、異臭の原因となるバクテリアや細菌の繁殖や発
酵が防止される。一般に、玄米は、発芽時においては、
代謝作用の活発化により、急速に大量の酸素を消費し始
めるが、オゾンの溶存する温水は、酸素の供給源として
も、有効に働き、発芽を促進する効果がある。この発芽
促進効果を有効に発揮させるためには、水流を撹拌し
て、玄米粒にオゾンを低濃度に溶存する水流を豊かに供
給するのが効果的である。例えば、発芽を促進するに
は、発芽期に、０.００５ｐｐｍ程度のオゾン濃度の温
水を豊かに供給するのが効果的である。According to the method of the present invention, the germicidal effect of ozone prevents the growth and fermentation of bacteria and bacteria that cause off-flavors. Generally, brown rice, when germinated,
A large amount of oxygen starts to be consumed rapidly due to the activation of metabolism, but the hot water in which ozone is dissolved works effectively as a supply source of oxygen and has the effect of promoting germination. In order to effectively exert the germination promoting effect, it is effective to agitate the water stream and supply a rich water stream in which ozone is dissolved at a low concentration to the brown rice grains. For example, in order to promote germination, it is effective to supply abundantly hot water having an ozone concentration of about 0.005 ppm during the germination period.
【００１３】オゾンの持つ勝れた殺菌効果は、オゾン濃
度が高くなると一層短時間で、その効果を発揮する。し
かしながら、同時に、玄米の発芽を阻害する効果も生じ
る。したがって、温水浴の初期を除いて、発芽が完了す
るまでは、比較的低濃度（例えば、０．０１〜０．００
１ｐｐｍ）のオゾン溶存温水で連続若しくは間欠的に処
理するか、催芽状態若しくは発芽状態が完成したら、高
濃度（例えば、０．１ｐｐｍ以上）のオゾン浴にさらし
て、殺菌処理する方法でもよい。この方法は、発芽玄米
の保存性を高める効果がある。The superior sterilizing effect of ozone is exerted in a shorter time as the ozone concentration increases. However, at the same time, an effect of inhibiting the germination of brown rice also occurs. Therefore, except for the initial stage of the warm water bath, until the germination is completed, the concentration is relatively low (for example, 0.01 to 0.00).
(1 ppm) ozone-dissolved hot water or continuous or intermittent treatment, or, when the germination state or germination state is completed, exposure to a high-concentration (for example, 0.1 ppm or more) ozone bath for sterilization. This method has the effect of increasing the preservability of germinated brown rice.
【００１４】本発明の第二の要旨は、玄米を原料として
含む食品若しくは飼料の製造工程において、原料玄米
を、所定時間水に浸漬して吸水させた後、オゾンを含み
２０〜３６℃の範囲において温度調整された高湿度雰囲
気中に、所定時間放置する工程を連続的若しくは間欠的
に行って、玄米を発芽状態とした後に、加熱加工処理に
付すことを特徴とする玄米の加工方法にある。A second gist of the present invention is that, in a process for producing food or feed containing brown rice as a raw material, the raw brown rice is immersed in water for a predetermined time to absorb water, and then contains ozone in a temperature range of 20 to 36 ° C. In a method for processing brown rice, wherein the step of leaving for a predetermined time is continuously or intermittently performed in a high-humidity atmosphere whose temperature has been adjusted to bring the brown rice into a germinated state, and then subjected to heat processing. .
【００１５】本発明の第三の要旨は、玄米を原料として
含む飼料の製造工程において、原料玄米を、温水中に浸
漬して、所定時間保持することにより、玄米を発芽状態
とした後に、加熱加工処理に付すことを特徴とする玄米
の加工方法にある。[0015] A third gist of the present invention is that, in a process for producing a feed containing brown rice as a raw material, the raw brown rice is immersed in warm water and held for a predetermined time to bring the brown rice into a germinated state and then heated. A method for processing brown rice characterized by being subjected to processing.
【００１６】本発明の第四の要旨は、玄米を原料として
含む飼料の製造工程において、原料玄米を、所定時間水
に浸漬して吸水させた後、２０〜３６℃の範囲において
温度調整された高湿度雰囲気中に、所定時間放置するこ
とにより、玄米を発芽状態とした後に、加熱加工処理に
付すことを特徴とする玄米の加工方法にある。A fourth gist of the present invention is that, in a process of producing a feed containing brown rice as a raw material, the raw brown rice is immersed in water for a predetermined time to absorb water, and then the temperature is adjusted within a range of 20 to 36 ° C. The brown rice processing method is characterized in that the brown rice is germinated by being left in a high humidity atmosphere for a predetermined time and then subjected to a heating processing.
【００１７】上記第三及び第四要旨によって規定される
加工方法によって得られる玄米を、飼料に混ぜたり、或
いは、他の原料と共に発芽玄米を加熱処理することによ
り得られる飼料は、従来の飼料製造におけると同様の条
件で加熱処理を行うことができるので、他の共存する原
料の栄養成分を損なうことなく、玄米を消化吸収しやす
い形態で、飼料化することができ、例えば、ドッグフー
ドの場合において、従来別途添加していた、ビタミン類
やミネラル成分などを、玄米成分中に安定した形態で保
持することができ、製品の変質を防止し、長期間にわた
って、品質を維持できる。A feed obtained by mixing brown rice obtained by the processing method defined by the third and fourth aspects with a feed or heat-treating germinated brown rice with other raw materials is a conventional feed production method. Since the heat treatment can be performed under the same conditions as in the above, it is possible to feed the brown rice in a form that is easy to digest and absorb brown rice without damaging the nutritional components of other coexisting raw materials, for example, in the case of dog food In addition, vitamins and mineral components, which have conventionally been added separately, can be held in a stable form in brown rice components, preventing deterioration of the product and maintaining quality for a long period of time.
【００１８】上述の説明から明らかなように、玄米を、
オゾンを溶存する温水中に浸漬して所定時間保持する処
理工程に、連続的若しくは間欠的に付すことにより、玄
米を発芽させることを特徴とする玄米の加工方法も、本
願発明の範囲に含まれる。As is clear from the above description, brown rice is
A processing step of brown rice characterized by germinating brown rice by continuously or intermittently applying the processing step of immersing the ozone in warm water in which ozone is dissolved and maintaining it for a predetermined time is also included in the scope of the present invention. .
【００１９】更に、上記玄米の加工方法において、温水
中に溶存するオゾン濃度を、処理工程の初期は低く、発
芽状態に到達したら高くして殺菌効果を発揮させること
を特徴とする発芽玄米の製造方法も同様に本願発明に含
まれるものである。Further, in the above brown rice processing method, the concentration of ozone dissolved in the warm water is low in the early stage of the treatment step, and is increased when the germination state is reached, thereby producing a sterilized brown rice. The method is also included in the present invention.
【００２０】更に、玄米を所定時間吸水させた後、オゾ
ンを含み２０〜３６℃の範囲において温度調整された高
湿度雰囲気中に所定時間放置する処理工程を、連続的若
しくは間欠的に行って、玄米を発芽状態とすることを特
徴とする玄米の加工方法も、前記説明から明らかなよう
に、本願発明に含まれるものである。Further, after the brown rice is absorbed for a predetermined time, a treatment step of leaving it in a high-humidity atmosphere containing ozone and controlled at a temperature of 20 to 36 ° C. for a predetermined time is performed continuously or intermittently. A method for processing brown rice, which is characterized by bringing brown rice into a germinated state, is also included in the present invention, as is clear from the above description.
【００２１】[0021]
【発明の実施形態】本願発明にかかる方法の一例を説明
する。図１に示すものは、玄米を発芽させる装置であっ
て、箱形ステンレス製容器の外側を断熱材によって被包
した水槽１と、該水槽１の上面開口部を、開閉自在に被
蓋する蓋体２とを備えている。蓋体２は、中央部の固定
蓋２ａと、その左右縁辺に蝶着されて翼状に回動でき、
水槽１を開閉する可動蓋２ｂ、２ｂとから構成される。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An example of a method according to the present invention will be described. FIG. 1 shows an apparatus for germinating brown rice, a water tank 1 in which the outside of a box-shaped stainless steel container is covered with a heat insulating material, and a lid for opening and closing a top opening of the water tank 1 in an openable and closable manner. And a body 2. The lid 2 is hinged to the central fixed lid 2a and the left and right edges thereof, and can rotate in a wing shape.
It comprises movable lids 2b and 2b for opening and closing the water tank 1.
【００２２】固定蓋２ａの中央部には、撹拌翼を駆動す
るモータ３が固設されており、該モータ３の出力軸に連
結するシャフト４は、この固定蓋２ａを貫通して水槽内
に垂下し、その下端に撹拌翼５が固着している。更に、
固定蓋２ａには、温度コントローラ６が設けられてお
り、該温度コントローラによって制御されるシーズヒー
タ７が、固定蓋２ａを通して水槽内に垂設されている。A motor 3 for driving the stirring blade is fixedly provided at the center of the fixed lid 2a. A shaft 4 connected to the output shaft of the motor 3 penetrates the fixed lid 2a into the water tank. The agitating blade 5 is fixed to the lower end thereof. Furthermore,
A temperature controller 6 is provided on the fixed lid 2a, and a sheath heater 7 controlled by the temperature controller is vertically provided in the water tank through the fixed lid 2a.
【００２３】水槽の内壁には、突縁１ａ、１ａ、…が設
けられており、この突縁に、パイプで方形の枠体を作
り、対向する枠棒間に、同様のパイプ素材の両端を固着
して成る水平棚１０、１０、…が、載置されている。１
１は、オゾン発生装置で、そのオゾン供給管１２は、水
槽１のステンレス製側壁を貫通して、該水槽内に突出
し、オゾンを含む空気を、該管１２に設けられた小孔か
ら水中に放出して、水槽内の水を曝気撹拌すると共に、
オゾンを水中に溶存せしめる。１４は給水管であり、１
５は排水管である。.. Are provided on the inner wall of the water tank, and a rectangular frame body is formed on the protruding edge with a pipe, and both ends of the same pipe material are placed between opposed frame bars. The fixed horizontal shelves 10, 10,... Are placed. 1
Reference numeral 1 denotes an ozone generator. The ozone supply pipe 12 penetrates through a stainless steel side wall of the water tank 1 and protrudes into the water tank, and supplies air containing ozone into water from a small hole provided in the pipe 12. Release, aeration and stirring the water in the water tank,
Ozone is dissolved in water. 14 is a water supply pipe and 1
5 is a drain pipe.
【００２４】[0024]
【作用】この装置を用いて、発芽玄米を製造する方法を
説明する。先ず、所定の水位まで、給水管１４によって
給水する。この場合、レベルスイッチ等を設けて、給水
管１４の開閉弁１４ａを、電磁弁とし、給水を自動化し
てもよい。次に、ヒータ７及び撹拌機を作動させて、水
温を３０℃前後に保つ。A method for producing germinated brown rice using this apparatus will be described. First, water is supplied to a predetermined water level by the water supply pipe 14. In this case, a level switch or the like may be provided, and the open / close valve 14a of the water supply pipe 14 may be an electromagnetic valve to automate water supply. Next, the heater 7 and the stirrer are operated to keep the water temperature at about 30 ° C.
【００２５】一方、予め、水洗した玄米を水切りし、米
粒がこぼれ落ちぬ限度で、出来るだけ水流の通過しやす
い大きな網目を持つ袋８０に、玄米を入れて、棚１０の
上に載せる。この際、玄米粒の重なる層が、出来るだけ
薄くなるようにすることが望ましい。薄ければ薄いほ
ど、玄米が水流と十分に接触し、温度も均一になり、
又、水流との接触が良くなる。蓋２ｂを閉じて、オゾン
発生装置１１のスイッチを投入すれば、該装置１１にお
いて、電極間を通過する空気は、高圧放電によって空気
中の酸素分子がオゾンに転化して、オゾンを含む空気と
なり、該オゾン発生装置に内蔵されている空気ポンプに
よって、曝気管１２ａから水中に放出される。撹拌機５
とヒータ７は、水温の状態を２６〜３５℃の範囲におい
て、任意に選択される温度に保ちつつ、槽内の温水を撹
拌する。通常は、２６℃〜３０℃の範囲が、処理時間が
短くてすみ、効率的である。On the other hand, brown rice that has been washed in advance is drained, and brown rice is put into a bag 80 having a large mesh through which a water flow can pass as easily as possible without dropping rice grains, and the brown rice is placed on the shelf 10. At this time, it is desirable to make the layer where the brown rice grains overlap as thin as possible. The thinner the brown rice is, the better the water is in contact with the water stream, the more uniform the temperature,
Also, the contact with the water flow is improved. If the lid 2b is closed and the switch of the ozone generator 11 is turned on, the air passing between the electrodes in the device 11 becomes oxygen-containing air by converting oxygen molecules in the air into ozone by high-pressure discharge. The water is discharged from the aeration tube 12a into water by an air pump built in the ozone generator. Stirrer 5
The heater 7 stirs the hot water in the tank while maintaining the temperature of the water at an arbitrarily selected temperature in a range of 26 to 35 ° C. Usually, the range of 26 ° C. to 30 ° C. is short and efficient.
【００２６】オゾン濃度は、スイッチ投入後、３０分な
いし１時間で、０．０１ｐｐｍ程度に到達するように、
調整する。このような状態を１０〜２０時間継続する
と、玄米は、胚の部分が膨らみ、その膨らみから、更
に、０．５〜１ミリの突起状の芽が出る。発芽に要する
時間は、玄米の品種や保存状態によって異なるが、およ
そ前記した時間内で、殆どの玄米は、発芽状態となる。
この段階で、ヒータのスイッチを切り、およそ、２００
キログラムの玄米処理の場合であれば、槽内の水を数回
入れ替えて洗浄し、発芽玄米を水槽から取り出し、更
に、十分水洗してから、６℃以下に保った冷蔵庫内に一
時保管するか、長期保存する場合は、冷凍庫で凍結保管
する。The ozone concentration reaches about 0.01 ppm in 30 minutes to 1 hour after the switch is turned on.
adjust. When such a state is continued for 10 to 20 hours, the brown rice swells at the embryo portion, and from the swelling, a 0.5 to 1 mm protruding bud emerges. The time required for germination differs depending on the variety and storage condition of brown rice, but within the above-mentioned time, most brown rice is in a germinated state.
At this stage, the heater is turned off and the
In the case of processing kilograms of brown rice, replace the water in the tank several times and wash it, remove the germinated brown rice from the water tank, wash it thoroughly with water, and then temporarily store it in a refrigerator kept at 6 ° C or less. For long-term storage, keep frozen in a freezer.
【００２７】上記方法では、直接、水槽内に、オゾンを
含む空気を供給したが、これは、オゾン発生器を室外に
装置し、水槽１から循環流路を通して、水槽外に取り出
した水流を曝気槽に導入し、ここで、オゾンを溶存せし
めてから、水槽１に還流させるようにしても良い。ま
た、その際、発芽工程の初期の１〜２時間に、０.０１
ｐｐｍ程度のオゾン濃度の温水を循環し、次いで、発芽
完了まで、０〜３回程度、ほぼ同濃度のオゾン溶存温水
を数十分循環し、発芽完了後に、０.１ｐｐｍ程度の高
濃度のオゾン溶存水で数分浸漬若しくは散布処理する方
法でもよい。In the above method, the air containing ozone was supplied directly into the water tank. This was achieved by installing an ozone generator outside the room and aerating the water flow taken out of the water tank through the circulation flow path from the water tank 1. After the ozone is introduced into the tank and the ozone is dissolved therein, the ozone may be returned to the water tank 1. At this time, 0.01 to 2 hours in the early stage of the germination step,
circulates hot water having an ozone concentration of about ppm, and then circulates ozone-dissolved hot water of about the same concentration for about several tens of minutes until germination is completed, and after germination is completed, high concentration ozone of about 0.1 ppm A method of immersing or spraying with dissolved water for several minutes may be used.
【００２８】このようにして得られた発芽玄米は、夫々
の目的製品に応じて、精白米の場合の処理における常法
に基づいて、常圧下において、加熱処理すれば、精白米
を用いた場合と何ら変わり無く、処理する事ができる。
餅や粥の製造においても、全く、精白米による製法と同
様の処理方法で行うことができる。又、発芽玄米は、処
理前の玄米に比して適度な柔らかさと組織の崩壊しやす
さをもっているので、加熱することなく、そのまま、生
で食べることができ、しかも、下痢等を起こすことなく
発芽玄米の栄養を全く損なわないで、消化吸収する事が
できる。更に、粉末化して利用すれば、熱湯で捏ねる等
の処理で、簡単に消化吸収性に優れ食感のよい食品に加
工できる。The germinated brown rice obtained in this manner is heat-treated at normal pressure under normal pressure in accordance with the respective target products in accordance with a conventional method in the processing of polished rice. It can be processed without any change.
In the production of rice cakes and porridge, the same processing method as the production method using polished rice can be used. In addition, germinated brown rice has moderate softness and ease of tissue collapse compared to untreated brown rice, so it can be eaten raw as it is without heating, and without causing diarrhea etc. The germinated brown rice can be digested and absorbed without any loss of nutrition. Furthermore, if powdered and used, it can be easily processed into a food with excellent digestion and absorption and good texture by processing such as kneading with boiling water.
【００２９】[0029]
【効果】本願方法によれば、オゾンの殺菌作用により、
玄米を浸漬する温水や玄米の外面の腐敗や発酵が押えら
れ、しかも、従来のように、薬品臭が残存することがな
く、味がよく、残留薬品などがない、清浄な発芽玄米を
製造することができる。特に、玄米の発芽が、オゾンの
作用によって促進されることにより、発芽速度が促進さ
れ、発芽工程に要する時間が、２０〜３０％程度短縮さ
れると共に、発芽の程度が均一に揃うので、製品の品質
が向上する作用効果と、従来、玄米の殺菌処理だけで
は、対処できなかった、玄米の成長発芽時における代謝
作用に起因すると推定される異臭成分が、オゾンによる
消臭効果により、除去できる作用とは、本願に於ける特
筆すべき効果である。[Effect] According to the method of the present invention, by the sterilizing action of ozone,
Produces clean germinated brown rice, which is immersed in warm water and the rot and fermentation of the outer surface of brown rice are suppressed, and chemical odor does not remain, taste is good, and there is no residual chemical. be able to. In particular, since the germination of brown rice is promoted by the action of ozone, the germination speed is promoted, and the time required for the germination step is reduced by about 20 to 30%, and the degree of germination is evenly uniform. The effect of improving the quality of rice and the off-odor components presumed to be caused by metabolism during growth and germination of brown rice, which could not be dealt with only by sterilizing brown rice, can be removed by the deodorizing effect of ozone. The function is a remarkable effect in the present application.
【００３０】本出願人の実験によれば、従来、オゾンを
用いない場合の発芽玄米の製造に要する時間は、水温３
０±１℃において、１６時間前後を必要としたが、同様
の条件で、オゾンを約０．０１ｐｐｍ以下の濃度で含む
温水を用いた場合は、１１〜１２時間で発芽が終了す
る。したがって、少なくとも、２０〜３０％程度の時間
短縮効果が得られる。According to experiments conducted by the present applicant, conventionally, the time required for producing germinated brown rice when ozone is not used is as follows.
It took about 16 hours at 0 ± 1 ° C., but germination is completed in 11 to 12 hours when hot water containing ozone at a concentration of about 0.01 ppm or less is used under the same conditions. Therefore, at least an effect of reducing the time by about 20 to 30% can be obtained.
【００３１】このようにして得られた発芽玄米は、特
に、餅や粥、パウダーにした場合、従来、どうしても避
け得なかった、舌触りの悪い点が、著しく改善されて、
玄米のもつ豊かな栄養素を温存しつつ、精白米を原料と
する同種製品に迫る品質を、獲得することができる。特
に、パウダー製品は、玄米の組織が、発芽工程を経るこ
とにより、表層部が柔軟化し、内部組織が微粒状に崩壊
しやすい性質を獲得するため、未処理玄米や精白米を粉
末化する場合における、米の粒子相互の湿分を均一にす
る操作が不要で、異臭のない均質で食感の滑らかな粉体
が容易に生成する。又、このような異臭を伴わない玄米
の組織変化は、従来不可能だった米の生食を可能にし、
発芽玄米に生食用材料としての新たな用途を拓くもので
ある。The germinated brown rice obtained in this way, particularly when it is made into rice cake, porridge, or powder, has a remarkably improved tongue-intractable point, which was inevitably inevitable in the past.
While preserving the rich nutrients of brown rice, it is possible to obtain a quality comparable to that of similar products made from polished rice. In particular, in the case of powdered products, untreated brown rice or milled rice is powdered because the structure of brown rice undergoes a germination process, so that the surface layer is softened and the internal structure easily breaks down into fine particles. In this method, the operation of making the moisture content of the rice particles uniform is not required, and a homogeneous and smooth-textured powder having no off-flavor is easily generated. In addition, such a change in the structure of brown rice without an off-flavor makes it possible to eat raw rice, which was previously impossible,
It opens up new uses for germinated brown rice as a raw food material.
【図１】本願発明を実施するための装置の一例を示す説
明図である。FIG. 1 is an explanatory diagram showing an example of an apparatus for carrying out the present invention.
１ 水槽 ２ 蓋体 ５ 撹拌翼 ６ 温度コントローラ ７ 電熱ヒータ １１ オゾン発生装置 １０ 棚 ８０ 網袋 DESCRIPTION OF SYMBOLS 1 Water tank 2 Lid 5 Stirrer blade 6 Temperature controller 7 Electric heater 11 Ozone generator 10 Shelf 80 Mesh bag
Claims (10)
いて、原料玄米を、温水中に浸漬して、所定時間保持す
ることにより、玄米を発芽状態とした後に、加熱加工処
理に付すことを特徴とする玄米の加工方法。In a process for producing a feed containing brown rice as a raw material, the raw brown rice is immersed in warm water and held for a predetermined time to bring the brown rice into a germinated state and then subjected to a heat treatment. Brown rice processing method.
いて、原料玄米を、所定時間水に浸漬して吸水させた
後、２０〜３６℃の範囲において温度調整された高湿度
雰囲気中に、所定時間放置することにより、玄米を発芽
状態とした後に、加熱加工処理に付すことを特徴とする
玄米の加工方法。2. In the process of producing a feed containing brown rice as a raw material, the raw brown rice is immersed in water for a predetermined time to absorb water, and then placed in a high humidity atmosphere temperature-controlled at 20 to 36 ° C. A method for processing brown rice, which comprises subjecting the brown rice to a germination state by leaving it for a period of time and then subjecting the brown rice to a heat treatment.
製造工程において、原料玄米を、オゾンを溶存する温水
中に浸漬して所定時間保持する工程に、連続的若しくは
間欠的に、付すことにより、玄米を発芽状態とした後
に、加熱加工処理に付すことを特徴とする玄米の加工方
法。3. A process for producing a food or feed containing brown rice as a raw material, wherein the raw brown rice is continuously or intermittently subjected to a step of immersing the raw brown rice in hot water in which ozone is dissolved and holding the raw rice for a predetermined time. A method for processing brown rice, which comprises subjecting brown rice to a germination state and then subjecting the rice to heat processing.
は低く、発芽状態に到達したら、高くして殺菌効果を発
揮させることを特徴とする請求項３の玄米の加工方法。4. The method for processing brown rice according to claim 3, wherein the concentration of ozone dissolved in the warm water is low in the initial stage of the process, and is increased when the germination state is reached, thereby exerting a bactericidal effect.
存している請求項３の玄米の加工方法。5. The method for processing brown rice according to claim 3, wherein the hot water has 0.01 ppm or more of ozone dissolved therein.
製造工程において、原料玄米を、所定時間水に浸漬して
吸水させた後、オゾンを含み２０〜３６℃の範囲におい
て温度調整された高湿度雰囲気中に所定時間放置する工
程を、連続的若しくは間欠的に行って、玄米を発芽状態
とした後に、加熱加工処理に付すことを特徴とする玄米
の加工方法。6. In a manufacturing process of food or feed containing brown rice as a raw material, the raw brown rice is immersed in water for a predetermined period of time to absorb water, and is then adjusted to a high humidity containing ozone at a temperature of 20 to 36 ° C. A method for processing brown rice, wherein the step of allowing the rice to stand in an atmosphere for a predetermined time is performed continuously or intermittently to bring the brown rice into a germinated state and then subjected to heat processing.
製造工程において、原料玄米を、所定時間水に浸漬して
吸水させた後、２０〜３６℃の範囲において温度調整さ
れた高湿度雰囲気中において、オゾンを溶存する温水を
間欠的に散布する工程を行って、玄米を発芽状態とした
後に、加熱加工処理に付すことを特徴とする玄米の加工
方法。7. In a process for producing a food or feed containing brown rice as a raw material, the raw brown rice is immersed in water for a predetermined time to absorb water, and then in a high humidity atmosphere temperature-controlled at 20 to 36 ° C. A process of intermittently spraying hot water in which ozone is dissolved to bring the brown rice into a germinated state, and then subjecting the brown rice to a heating process.
パウダーである、請求項３〜７の何れかに記載の玄米の
加工方法。8. The method for processing brown rice according to any one of claims 3 to 7, wherein the food containing brown rice as a raw material is rice cake, porridge or powder.
所定時間保持する処理工程に、連続的若しくは間欠的に
付すことにより、玄米を発芽させることを特徴とする玄
米の加工方法。9. A method for processing brown rice, comprising germinating brown rice by continuously or intermittently applying the brown rice to a treatment step of immersing the brown rice in warm water containing ozone for a predetermined time.
含み２０〜３６℃の範囲において温度調整された高湿度
雰囲気中に所定時間放置する処理工程を、連続的若しく
は間欠的に行って、玄米を発芽状態とすることを特徴と
する玄米の加工方法。10. A processing step of allowing brown rice to absorb water for a predetermined time and then leaving it in a high-humidity atmosphere containing ozone at a temperature of 20 to 36 ° C. for a predetermined time, continuously or intermittently. A method for processing brown rice, wherein the brown rice is brought into a germinated state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9177630A JPH114661A (en) | 1997-06-17 | 1997-06-17 | Processing of unpolished rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9177630A JPH114661A (en) | 1997-06-17 | 1997-06-17 | Processing of unpolished rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH114661A true JPH114661A (en) | 1999-01-12 |
Family
ID=16034371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9177630A Pending JPH114661A (en) | 1997-06-17 | 1997-06-17 | Processing of unpolished rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH114661A (en) |
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| WO2000045646A1 (en) * | 1999-02-02 | 2000-08-10 | Domer, Inc. | Sprouting husked rice excellent in safety and cooking properties, process for producing the same and processed foods |
| KR20010045436A (en) * | 1999-11-05 | 2001-06-05 | 김용태 | Making process of germination food |
| KR100329012B1 (en) * | 2000-02-22 | 2002-03-23 | 강창환 | Germination method using apparatus thereof and grain automatic germination apparatus |
| WO2003028480A1 (en) * | 2001-09-25 | 2003-04-10 | Shinya Toda | Seed germination apparatus, seed germination method and process for producing seed germination rice cooker |
| EP1066760A3 (en) * | 1999-07-09 | 2003-06-11 | Enseki Aojiru Co., Ltd. | Puffed cereal cake and device for manufacturing it |
| KR100398769B1 (en) * | 2000-01-28 | 2003-09-19 | 이윤숙 | Manufacturing apparatus for germinating brown rice |
| KR20040040747A (en) * | 2002-11-07 | 2004-05-13 | 김원태 | How to grow germinated grains. |
| KR20040103232A (en) * | 2003-05-31 | 2004-12-08 | 최상진 | Device for submerged germination and ozone sterilization of plant seeds |
| KR100608147B1 (en) | 2005-02-17 | 2006-08-02 | 삼서농업협동조합 | a large scale manufacture system for germination unmilled rice |
| CN105494068A (en) * | 2014-07-07 | 2016-04-20 | 安徽省农业科学院农产品加工研究所 | Germinated brown rice preparation method |
| CN110859493A (en) * | 2018-08-28 | 2020-03-06 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and cooking method thereof |
-
1997
- 1997-06-17 JP JP9177630A patent/JPH114661A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6685979B1 (en) | 1999-02-02 | 2004-02-03 | Domer, Inc. | Germinated brown rice with good safety and cooking property, process for producing the same, and processed food therefrom |
| WO2000045646A1 (en) * | 1999-02-02 | 2000-08-10 | Domer, Inc. | Sprouting husked rice excellent in safety and cooking properties, process for producing the same and processed foods |
| EP1066760A3 (en) * | 1999-07-09 | 2003-06-11 | Enseki Aojiru Co., Ltd. | Puffed cereal cake and device for manufacturing it |
| KR20010045436A (en) * | 1999-11-05 | 2001-06-05 | 김용태 | Making process of germination food |
| KR100398769B1 (en) * | 2000-01-28 | 2003-09-19 | 이윤숙 | Manufacturing apparatus for germinating brown rice |
| KR100329012B1 (en) * | 2000-02-22 | 2002-03-23 | 강창환 | Germination method using apparatus thereof and grain automatic germination apparatus |
| WO2003028480A1 (en) * | 2001-09-25 | 2003-04-10 | Shinya Toda | Seed germination apparatus, seed germination method and process for producing seed germination rice cooker |
| KR20040040747A (en) * | 2002-11-07 | 2004-05-13 | 김원태 | How to grow germinated grains. |
| KR20040103232A (en) * | 2003-05-31 | 2004-12-08 | 최상진 | Device for submerged germination and ozone sterilization of plant seeds |
| KR100608147B1 (en) | 2005-02-17 | 2006-08-02 | 삼서농업협동조합 | a large scale manufacture system for germination unmilled rice |
| CN105494068A (en) * | 2014-07-07 | 2016-04-20 | 安徽省农业科学院农产品加工研究所 | Germinated brown rice preparation method |
| CN110859493A (en) * | 2018-08-28 | 2020-03-06 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and cooking method thereof |
| CN110859493B (en) * | 2018-08-28 | 2021-12-17 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and cooking method thereof |
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