WO1992011772A1 - High-pressure processed grains and method of processing grains - Google Patents

High-pressure processed grains and method of processing grains Download PDF

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Publication number
WO1992011772A1
WO1992011772A1 PCT/JP1991/001805 JP9101805W WO9211772A1 WO 1992011772 A1 WO1992011772 A1 WO 1992011772A1 JP 9101805 W JP9101805 W JP 9101805W WO 9211772 A1 WO9211772 A1 WO 9211772A1
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WO
WIPO (PCT)
Prior art keywords
pressure
rice
pressurization
container
less
Prior art date
Application number
PCT/JP1991/001805
Other languages
French (fr)
Japanese (ja)
Inventor
Tadashi Inoue
Sukeyoshi Kato
Original Assignee
Tadashi Inoue
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Tadashi Inoue filed Critical Tadashi Inoue
Priority to KR1019920702066A priority Critical patent/KR960009714B1/en
Publication of WO1992011772A1 publication Critical patent/WO1992011772A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/46—Ultra high pressure

Definitions

  • the present invention relates to a method for producing high-pressure treated cereals.
  • cereals refers to rice before and after whitening (that is, brown rice and whitened rice), barley, and those paddies.
  • the washing of rice in a Above is the step of sharpening rice, and the infiltration of b. Is the step of infiltrating sufficient moisture into rice, and the time required so far is about one hour.
  • the cooking of c. and the steaming of d. require about 50 minutes, and the whole process takes about 1 hour and 50 minutes.
  • processed food such as retort bouch.
  • This is a preparation of rice prepared in advance through steps a. To d. Above and packaged in packages of one to several servings, and the purchased one is reheated in a microwave oven at home. If you can eat immediately. Therefore, the labor and time of cooking are reduced.
  • processed foods of this type are not only preserved in a heated state, and are reheated when eaten, so that not only the taste is significantly impaired, but also nutrients such as vitamins and calcium are lost. It is severely destroyed.
  • An object of the present invention is to provide a cereal which can reduce the labor and time required for eating the cereal, and which is excellent in taste and nutritional cord, and a method for producing the same.
  • Another object of the present invention is to provide teachings capable of reducing allergy and a method for producing the same.
  • cereals are put into a liquid in a pressurized chamber, and a pressure of 100 to 900 atm or less is added to the pressurized chamber for a time required for internal alteration, After the pressurization
  • the present invention provides a method for producing high-pressure treated cereals, wherein the cereals are dried (first invention).
  • the present invention is further characterized in that a pressure in the liquid in the pressurized chamber of not less than 1000 atm and not more than 900 atm is applied for a time required for internal transformation, and the liquid is dried after the pressurization.
  • a pressure in the liquid in the pressurized chamber of not less than 1000 atm and not more than 900 atm is applied for a time required for internal transformation, and the liquid is dried after the pressurization.
  • this alteration breaks down the molecular structure of the raw flour and makes it easier to decompose. Since the action of the high pressure treatment reaches the inside of the cereal instantaneously, the above-mentioned alteration which is almost uniform up to the inside is obtained. As a result, it can be eaten with a short heating. Especially in the case of cooking rice and wheat, this high-pressure treatment is more advantageous than the heat treatment, which requires a long time to reach the inside from the surface, since it is necessary to cook without a core to the inside.
  • the pressurization is set to not less than 100 atm and not more than 900 atm. If the pressure is lower than 100 atm, the alteration is not sufficient, and a short-time heating does not provide a state of eating. On the other hand, if the pressure is lower than 100 atm, the globulin content in the cereals is not sufficiently reduced, and the effect of reducing allergy cannot be obtained. In order to apply pressure exceeding 900 atm, an extremely large-scale pressurizing device is required, which is not suitable for actual production. Further, by setting the pressure to 2000 atm or more, the processing time and the globulin content can be more remarkably reduced, and cereals can be sterilized.
  • the pressurization time depends on the degree of the pressurizing force, and is selected so that the internal transformation is sufficiently performed. Usually, 10 minutes or more is desirable. Usually, less than 30 minutes is sufficient.
  • the cereal is immersed in an aqueous solution or water for a predetermined time before the high-pressure treatment, the moisture is well penetrated into the inside of the cereal by both the immersion and the high-pressure treatment, and the cooked food during processing is extremely uniform and It will be delicious.
  • immersion in an aqueous solution containing at least one of sucrose fatty acid ester, sodium hypochlorite and sodium bicarbonate before the high-pressure treatment the long-term treatment of the high-pressure treated cereals due to the bactericidal action or the inhibition of bacterial growth by the aqueous solution Can be saved.
  • the aqueous solution containing the sucrose fatty acid ester has better permeation of water than mere immersion in water.
  • Aqueous sodium carbonate solution has a high PH and has an inhibitory effect on bacteria.
  • the immersion time is the time for proper penetration into the cereal. Normally, it is preferable that the groove is not more than 1 hour and 10 hours, and less than 6 hours is more preferable for sodium hypochlorite and sodium hydrogen carbonate.
  • the liquid temperature in the pressurizing chamber at the time of pressurization is 0 or more. If the value is less than 0, ice is often generated, and the penetration is not good. For the same reason, it is preferable that the temperature of the aqueous solution in which the cereals are preliminarily immersed is 0 or more.
  • the liquid temperature in the pressurized chamber of the pressurized ⁇ be 5 or less. Over 5 in bacterial growth Breeding becomes unsuitable for preservation.
  • the liquid temperature in the pressurized chamber at the time of pressurization is 50 or less. If it exceeds 50, the denaturation of starch will become large and the taste will be impaired. From this viewpoint, it is more preferable that the liquid temperature be 45 or less.
  • the liquid temperature in the pressurizing chamber at the time of pressurization is 50 or more.
  • the appropriate pressurization time depends on the overpressure, but if the liquid temperature is 50 or more, the effect of shortening the pressurization time is great. However, when the liquid temperature exceeds 90, the taste after processing may be significantly impaired.
  • the cereals After high pressure treatment, the cereals are dried. For long-term storage, it is important to maintain a dry state. For this purpose, it is desirable that after drying, it is sealed in a container or stored in a drying room. It is desirable that the moisture content of the killing be reduced to 10% or more and 30% or less by drying. If the water content exceeds 30%, the growth of bacteria will increase, making it unsuitable for long-term storage. In particular, it is more preferable to be 20% or less for rice, wheat and other cereals before and after whitening, and more preferably to 16% or less for paddy. If the water content is less than 10%, cracks are likely to occur. BRIEF DESCRIPTION OF THE FIGURES
  • FIG. 1 is a schematic diagram of a high-pressure processing apparatus used for producing high-pressure processed rice
  • Fig. 2 is a cross-sectional view of an example of a container for cooking high-pressure treated rice in a microwave oven
  • FIG. 3 is a longitudinal sectional view of another example of a container for processing high-pressure treated rice in a microwave oven
  • FIG. 4 is a longitudinal sectional view of still another example of a container for processing high-pressure treated rice in a microwave oven
  • the high pressure treatment of the polished rice is performed as follows.
  • the aqueous solution is an aqueous solution containing at least one of a sucrose fatty acid ester aqueous solution, sodium hypochlorite, and sodium hydrogencarbonate.
  • a suitable amount of aqueous solution is about twice the volume of rice.
  • Pressing time varies depending on the properties of rice, such as hardness and softness, but is usually from 10 minutes to 30 minutes.
  • g. Remove the rice from the container and allow to dry. This may be carried out at room temperature or in a heated atmosphere that does not affect the rice composition. Drying by microwave irradiation is advantageous in preventing cracks due to drying. This is considered to be because the moisture in the rice grains is converted into steam by the microwave heating, and the steam is dried while maintaining a state in which the steam adheres substantially uniformly to the entire surface of the rice grains.
  • the container can be a suitable one such as an enclosure, a rigid plastic or metal can.
  • paddy is put into a sealed container instead of milled rice and water is injected into the container.
  • the pressurization time is suitably from 10 minutes to 30 minutes.
  • Other processes are the same as those for rice polishing.
  • FIG. 1 schematically shows a high-pressure processing apparatus.
  • This high-pressure processing apparatus includes a pressurizing section 1, a hydraulic apparatus 2, a constant temperature water circulation apparatus 3, and a water jacket 10.
  • the pressurizing unit 1 is provided below the high pressure piston 5 and the high pressure piston 5 which advance and retreat with respect to the pressurizing chamber 6, the container side wall 4 and the container upper wall 9 having the pressurizing chamber 6 therein.
  • a low-pressure piston 8 and a low-pressure cylinder 7 for driving the low-pressure biston 8 are provided.
  • the low-pressure piston 8 is urged upward in the low-pressure cylinder 7 by the hydraulic device 2.
  • the high-pressure biston 5 integrated with the low-pressure biston 8 also rises in the pressurizing chamber 6. It is urged toward.
  • the pressurizing chamber 6 is filled with water or a pressurizing liquid, and the pressure is increased by the urging of the high-pressure biston 5.
  • the pressure in the pressurizing chamber 6 is determined by the ratio of the pressure receiving area of the low-pressure piston 8 to the high-pressure piston 5, and the pressurizing force of the hydraulic device S is amplified by that ratio to act on the pressurizing chamber. I do.
  • the width ratio is 10 times, and a high pressure can be generated in a short time.
  • the container side wall 4 is surrounded by a water jacket 10.
  • the constant temperature water from the constant temperature water circulating device 3 is circulated in the water jacket 10, so that the pressurization is performed by controlling the temperature of the circulating water.
  • the temperature in the chamber 6 can be adjusted from 0 to 5.
  • various devices IS capable of applying a high pressure to the liquid in the pressurized chamber can be used.
  • the container 30 shown in FIG. 2 has a bowl-shaped container main body 31, a container main body 32, and a partition wall 33 detachably housed in the container main body.
  • These members are made of various resin materials that are compatible with the processing by a microwave oven to be described later and that have no problem with food hygiene. It is. Such suitable materials include, for example, boropropylene, eval.
  • the size of the container body 31 is determined so that the upper part 36 of the partition wall 33 can accommodate a required amount of high-pressure treated rice according to the intended use.
  • the lid 32 is mounted so as to cover the upper opening of the container main body 31 with airtightness enough to appropriately release an increase in internal pressure while holding steam generated during cooking by the microwave oven in the container.
  • the partition wall 33 has a shallow rectangular shape, and its side wall has a shape substantially in contact with the inner side surface of the container body 31.
  • the bottom wall of the partition wall 33 allows the inside of the container body to accommodate the high-pressure treated rice.
  • the upper part 36 is divided into a lower part 37 for storing water for steaming treatment.
  • a large number of vapor permeable holes 34 are formed in the bottom wall of the partition wall 33, and the upper part 36 and the lower part 37 communicate with each other through the vapor permeable holes.
  • the depth of the lower part 37 is determined so that it can contain enough water to steam the high pressure treated rice, as described below, and that the container is not too bulky.
  • High pressure treated rice using a microwave oven with this container To cook the food in a suitable condition: First, a partition wall 33 is mounted in the container body 31 and an appropriate amount of high pressure treated rice is put therein. Next, add a little water, usually 1.5 to 1.6 times, to the high pressure rice. The higher the temperature of the water, the shorter the processing time, but it may be at room temperature. The container is covered with a lid 32, the container is placed in a microwave oven, and the microwave oven is operated. The working time varies depending on the amount of high-pressure treated rice and the output of the microwave oven.For example, when using a household microwave to cook 140 g of high-pressure treated rice, the rice cooking time is 5 to 7 minutes. The steaming time is about 5 to 10 minutes.
  • a vapor permeation hole may be provided on the side wall of the partition wall 33. Further, the partition may be fixed to the container body.
  • FIG. 3 shows another example of a container for high pressure treatment rice processing according to the present invention.
  • the container 40 has a step portion 48 provided on the inner surface of the side wall of the container body 41, and the partition wall 43 is placed on the step portion 48.
  • a handle / gauge section 50 is provided on the side of the container body 41.
  • the handle / gauge portion 50 includes a U-shaped overhang portion 51 extending radially outward from the container body 41, and a valve 52 provided on the upper surface of the overhang portion 51.
  • the overhang portion 51 has a transparent or translucent portion extending vertically and is hollow.
  • the upper portion of the hollow portion 53 is located above the surface of water contained in the container body 41, and the lower portion is located near the bottom surface of the container body 41.
  • the valve 52 is hingedly connected to an upper wall of the overhang portion 51 and has a small hole 54 provided on the upper wall so as to be openable and closable.
  • the lid 4 2 tightly fit et al is the opening of the container body 4 1 0
  • the cooking of the high-pressure treated rice using the container 40 is performed in the same manner as described above.
  • the handle / gauge portion 50 having a transparent or translucent portion is provided, even if the side wall of the container body 41 is opaque, the water surface of the handle / gauge portion 50 is provided.
  • the height of the container indicates the amount of water in the container.
  • the increase in steam pressure during processing is released from the valve 52. Since the lower part of the hollow part 53 is located near the bottom of the container body, even if the water level in the container is lower than the partition wall, it prevents the vapor from escaping from the hollow part 53 to the upper part of the container. be able to.
  • FIG. 4 shows still another example of the so-called scientific container for high-pressure treated rice according to the present invention.
  • the container 60 includes a container body 61, an outer lid 62, a partition wall 65, and an inner lid 66.
  • the container main body 61 has a rectangular shape composed of a side wall 6 10 and a bottom wall 6 11.
  • a flange 613 is provided on the outer peripheral edge slightly lower than the upper end ⁇ 612 of the opening, and a handle 614 is provided below the flange.
  • Legs 6 15 hang down from the lower surface of the bottom wall 6 1 1.
  • the lid is constituted by an outer lid 62 and an inner lid 66.
  • the outer lid 62 has side walls 62, which are closely fitted to the upper end ⁇ 61 of the opening of the container body.
  • An upper wall 61 extending from the side wall to the center, a pressure regulating valve 63 provided at the center of the upper wall, and a fastening portion 64 supported by the side wall 62 are provided.
  • the upper wall 621 has an annular recess formed near the center thereof, and an annular ridge 623 is provided on the lower surface of the recess, and the steam transmission is formed inside and immediately outside the ridge.
  • And 6 25 are each formed.
  • a through hole 627 is formed at the center of the raised portion 626 at the center of the upper wall 621, and a vapor permeable hole 628 is formed around the through hole 627.
  • the pressure regulating valve 630 includes a rod 631 inserted into the through hole 627 in the central raised portion of the outer lid, and a disk 632 extending radially from the upper end of the rod.
  • the rod portion 631 is hollow, and a plurality of grooves 633 communicating with the hollow portion extend in the axial direction. Both ends of the rod 631 are made thicker to limit the sliding range in the through hole 627.
  • the fastening portion 640 includes a sliding portion 641 passed through the guide hole 629 of the side wall 620, a vertical portion 642 extending downward from the sliding portion, and a lower end of the vertical portion.
  • the partition wall 65 is formed in a rectangular shape with a side wall 650 and a bottom wall 651.
  • a large number of vapor permeable holes 652 are provided in the bottom wall 651, and legs 653 are provided on the lower surface.
  • the legs 653 form a chamber for accommodating the water for steaming treatment between the bottom wall 611 of the container body and a chamber having the same depth as the example in FIG. As such, its length is determined.
  • a flange 654 is provided on the upper edge of the side wall 650.
  • the inner lid 66 includes a side wall 660 supported in contact with the inside of the upper end wall 612 of the container body, and a lower wall 661 extending from the lower end of the side wall. Near the outer periphery of the lower wall, a vapor transmission hole 662 is formed.
  • the central portion of the lower wall is formed as a raised portion 663 which protrudes from the ridge.
  • annular ridge 623 is formed around the raised portion 663. Touch the part.
  • a vapor permeable hole 666 is also provided in the raised portion 636.
  • a handle 665 extending vertically upward is provided at the center of the raised portion 636.
  • This container 60 is used as follows. Put the bulkhead 65 in the container body 61, and put the high pressure treated rice and water in it. Put in. The inner lid 66 is put on from above, and the outer lid 62 is further covered, and it is fastened to the container main body at the fastening portion 6400. In this state, the container 60 is placed in a microwave oven and heated. As the water in the container boils, the pressure inside the container increases. Along with this, the steam is released via the steam permeation holes 6 62, 664 in the inner lid and the steam permeation holes 6 24, 6 25, 6 28 in the outer lid. When the pressure rise exceeds a certain level, the pressure regulating valve 630 is lifted by the steam pressure, and steam is released from the groove 633 to relax the pressure.
  • the upper end ⁇ may be extended so as to be in contact with the lower surface of the inner lid 66, as shown by a one-point line above the partition 65 in FIG. Since the bottom wall of the container body is provided with legs 615, microwave irradiation in a microwave oven is not possible. It can also be received from the bottom.
  • the microwave oven has a function of automatically changing the irradiation direction of the microphone mouth wave over a wide range, the bottom of the container body 61 has a rounded shape as shown by a dashed line, Advantageously, it is easy to receive irradiation from
  • test subjects were rice treated under pressure by the method of the present invention (hereinafter referred to as treated rice) and normal rice (hereinafter referred to as regular rice).
  • the nitrogen content of each fraction was measured by the Geldar method.
  • treated rice 1 was pressurized to 600 atm, treated rice 2 to 100 atm, treated rice 3 to 2000 atm, and treated rice 4 to 300 atm. It is a thing. In all of the treated rice 1 to 4, the liquid temperature in the pressurized chamber during pressurization was 5, the pressurization time was 20 minutes, and the dryness immediately after pressurization was 20%.
  • Table 12 shows the reported values of Mitsuda (published by Teru Takada, “Rice Proteins and Amino Acids”, p196 (1974), all distributions).
  • Table 1 1 Protein composition and water content in test sample i) Item Normal rice Treated rice 1
  • Glutelin 62.3 60.4 57.7 The protein content of normal rice and treated rice 1 was 5.7% and 6.2%, respectively. Since the water content is 15.1% and 25.5%, respectively, the protein content in terms of anhydride is 6.7% and 8.3%, respectively.
  • the globulin content of treated rice 1-4 is lower than that of normal rice. Even at a pressure of 1 000 atmospheres, a clear difference in the content is observed. Also, the higher the pressure, the lower the globulin content, and among the samples, pressurization at 6000 atm shows the best results. These results are presumed to be due to the protein denaturation due to the pressure treatment and the gelatinization of starch, which affected the extraction of protein.
  • Glutelin was higher in the treated rice.
  • the glutelin fraction used was the precipitate after extraction of albumin, gloprin and prolamin, so that the value of glutenin in the treated rice was modified by pressure treatment except for the remaining gluterin, except for the remaining gluterin. It is considered that the exposure was added.
  • rice Since the particle size of the powder affects the protein extraction rate, rice is usually ground in a coffee mill and then passed through a 250 #m sieve to equalize the particle size. Was collected and used as a sample.
  • Treated rice has a higher moisture content than ordinary rice, and it did not pass through a sieve when crushed with a coffee mill. To obtain a sample.
  • the resulting precipitate was allowed to stand at room temperature to volatilize getyl ether.
  • the precipitate obtained in 2) was transferred to a 50-Om 1 Erlenmeyer flask, added with about 30 Om 1 of a 3% sodium chloride solution, extracted with shaking at room temperature for 2 hours, and then arrested. It was transferred to a heart tube and centrifuged at 10,000 G, 10 at 15 minutes for 15 minutes to separate the supernatant and the precipitate. Collect the supernatant in a separate centrifuge tube and add about 3 OOml of sodium chloride solution to the precipitate. And extracted similarly. This operation was performed again.
  • the three supernatants extracted with 70% ethyl alcohol were collected and used as the prolamin fraction.
  • the terin fraction was used.
  • the nitrogen content of each fraction was measured by the Geldar method.
  • the total protein mass was measured by the Geldall method. The measured values were corrected for moisture and converted back to the protein mass in the original sample.

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Abstract

High-pressure processed grains obtained through the process in which grains are dried after put into liquid in a pressurized chamber to which a pressure ranging from 1000 to 9000 atm is applied during a period of time required for internal qualitative change of grains; and a method of processing grains. The grains ensure saving on labor and time for cooking as well as reduction in allergic reaction of a human body.

Description

明 細 書  Specification
高圧処理穀類及びその製造方法  High pressure treated cereal and method for producing same
産業上の利用分野  Industrial applications
本発明は、 高圧処理穀類の製造方法に関する。 本明細 耆において、 穀類とは、 精白する前及び後の米 （すなわ ち玄米及び精白米） 、 麦及びこれらの籾をいう。  The present invention relates to a method for producing high-pressure treated cereals. In the present specification, the term "cereals" refers to rice before and after whitening (that is, brown rice and whitened rice), barley, and those paddies.
従来技術及びその問題点  Conventional technology and its problems
従来、 米を食するに際しては、 次の工程を経て処理を する必要があった。 すなわち、  Conventionally, when eating rice, it was necessary to process it through the following steps. That is,
a . 洗米  a. Washing rice
b . 浸透  b. Penetration
c . 炊飯  c. Cooking rice
d . 蒸らし  d. steamed
上記 a . の洗米は米を研ぐ工程であり、 b . の浸透は 米に十分な水分を浸透させる工程であり、 ここまでの所 要時間は約 1時間である。 c . の炊飯及び d . の蒸らし には約 5 0分を要し、 全工程で約 1時間 5 0分を要する こととなる。  The washing of rice in a. Above is the step of sharpening rice, and the infiltration of b. Is the step of infiltrating sufficient moisture into rice, and the time required so far is about one hour. The cooking of c. and the steaming of d. require about 50 minutes, and the whole process takes about 1 hour and 50 minutes.
したがって、 調理工程を経て米を食するまでに、 多大 の手簡と時間とを要し-, 特に独身者にとっては煩わしい ことであった。 上記 b . 浸透、 d . 蒸らしの工程を省い て時間の短縮を図ることも考えられるが、 この場合は炊 かれた御飯のうまみが著しく損なわれるため、 通常その 省略は望まれない。 Therefore, it took a lot of effort and time to eat rice after the cooking process, which was especially troublesome for single people. It is conceivable to shorten the time by omitting the steps of b. Infiltration and d. Steaming described above. Normally, it is not desirable to omit the taste of the cooked rice, as it will significantly impair the taste.
他に米を食するまでの手間の簡略化及び時間の短縮を 図る手段として、 レトルトバウチ等の加工食とする方法 がある。 これは予め上記 a . 〜 d . の工程を経て米を調 理したものを 1食から数食分単位でし包装体に封入した ものであり、 購入したものを家庭内で電子レンジにより 再加熱すれば、 すぐに食することができる。 したがって、 調理の手間と時間とが軽減される。 しかしながら、 この 種の加工食品は、 一旦加熱した状態で保存されること、 及び食する際に再度加熱されることにより、 味が著しく 損なわれるのみならず、 ビタミ ン、 カルシウムなどの栄 養索が著しく破壊されてしまう。  Another means of simplifying and shortening the time required to eat rice is to use processed food such as retort bouch. This is a preparation of rice prepared in advance through steps a. To d. Above and packaged in packages of one to several servings, and the purchased one is reheated in a microwave oven at home. If you can eat immediately. Therefore, the labor and time of cooking are reduced. However, processed foods of this type are not only preserved in a heated state, and are reheated when eaten, so that not only the taste is significantly impaired, but also nutrients such as vitamins and calcium are lost. It is severely destroyed.
また、 味及び栄養素の面をさらに良くするには、 籾の 状態で保存し、 できるだけ食する直前に精米するのがよ いことが知られている。 しかしながら、 食する前に精米 から炊飯までを行なうには多大の時間と手間を要するこ とになる。 したがって、 籾の状態で保存できて味及び栄 養素の面で優れ、 しかも食する際には時間と手間が軽減 されることが、 望まれる。  It is also known that in order to further improve the taste and nutrients, it is better to store the rice in the state of paddy and mill rice just before eating as much as possible. However, it takes a lot of time and effort to go from rice polishing to cooking before eating. Therefore, it is desirable that rice can be preserved in the state of rice and that it is excellent in taste and nutrients, and that time and labor when eating are reduced.
一方、 食品が原因となるアレルギーの内、 穀物、 特に 米と小麦が原因となるァレルギ一が近年増加している。 穀物ァレルギ一の症状はァ トビー性皮庸炎が主要なもの であり、 グロブリ ン画分に主要なアレルゲン成分がある ことが見出だされている。 グロブリ ンは、 熱に強く炊飯 等の加工でアレルゲン活性を低下させることは困難であ る。 また、 貯蔵によってもアレルゲン活性はあまり低下 しない。 しかもグロブリ ンは、 米の胚乳部分に一様に存 しているので、 精白をしてもあまり除去されない。 した がって、 アレルギーを低減し得る米を得ることは、 極め て困難であった。 On the other hand, among allergies caused by food, cereals, especially allergies caused by rice and wheat, have increased in recent years. The main symptom of cereal allergic disease is Aatby dermatitis, and it has been found that the globulin fraction has a major allergen component. Globulin is resistant to heat, and it is difficult to reduce allergen activity by processing such as rice cooking. Also, storage does not significantly reduce allergen activity. In addition, globulin is uniformly present in the endosperm of rice, so that it is not removed so much even by polishing. Therefore, obtaining rice that could reduce allergies was extremely difficult.
以上述べた、 襲理の時間と手間とに関する問題、 及び アレルギー低減化に関する問題は、 精白米の他、 玄米、 麦、 その他の穀類においても、 程度の差こそあれ、 同様 に存していた。  The above-mentioned problems concerning the time and effort of the invasion and the problem of reducing allergies also existed in brown rice, wheat, and other cereals as well as in polished rice to a greater or lesser extent.
本発明の目的の 1つは、 穀類を食するまでの手間と時 間とを軽減することができ、 しかも味と栄養索の面で優 れた穀類及びその製造方法を提供することにある。  An object of the present invention is to provide a cereal which can reduce the labor and time required for eating the cereal, and which is excellent in taste and nutritional cord, and a method for producing the same.
本発明の他の目的は、 アレルギーを低減し得る教類及 びその製造方法を提供することにある。  Another object of the present invention is to provide teachings capable of reducing allergy and a method for producing the same.
問題点を解決するための手段  Means to solve the problem
本発明は、 前記目的を達成するため、 穀類を加圧室内 の液中に入れ、 該加圧室に 1 0 0 0気圧以上、 9 0 0 0 気圧以下の圧力を内部変質に要する時間加え、 該加圧後 の穀類を乾燥させることを特徴とする高圧処理穀類の製 造方法を提供するものである （第 1発明） 。 According to the present invention, in order to achieve the above object, cereals are put into a liquid in a pressurized chamber, and a pressure of 100 to 900 atm or less is added to the pressurized chamber for a time required for internal alteration, After the pressurization The present invention provides a method for producing high-pressure treated cereals, wherein the cereals are dried (first invention).
本発明はさらに、 加圧室内の液中において 1 0 0 0気 圧以上、 9 0 0 0気圧以下の圧力を内部変質に要する時 間加えられ、 該加圧後に乾燥させられたことを特徵とす る高圧処理穀類を提供するものである （第 2発明） 。  The present invention is further characterized in that a pressure in the liquid in the pressurized chamber of not less than 1000 atm and not more than 900 atm is applied for a time required for internal transformation, and the liquid is dried after the pressurization. This provides high-pressure processed grains (second invention).
発明の効果  The invention's effect
本発明においては、 1 0 0 0気圧以上、 9 0 0 0気圧 以下という高圧を所定時間作用させるので、 穀類は、 高 圧作用特有の変質を受ける （高圧下の変質については、 1 9 8 9年 7月 1 5日さんえい出版発行の 「食品への高 圧利用」 に詳述されている） 。 この変質をした穀類は、 外観が通常の穀類とさほど変わらない。  In the present invention, since a high pressure of not less than 1000 atm and not more than 900 atm is applied for a predetermined time, the cereal undergoes alteration peculiar to the high pressure effect. It is detailed in “Use of High Pressure in Food” published by Sanei Publishing on July 15, 2005). This altered cereal has the same appearance as normal cereal.
調理の面に関しては、 この変質により、 生の濺粉の立 体的な分子構造が壊れ、 分解し易い状態となる。 高圧処 理の作用は、 穀類の内部まで瞬時に到達するので、 内部 までほぼ均一な前記変質が得られる。 その結果短時間の 加熱で、 食することができる状態となる。 特に米や麦の 調理の場合は内部まで芯のない炊き上りが要求されるの で、 表面から内部へ到達するのに時間を要する加熱処理 に比し、 この高圧処理は有利である。  On the cooking side, this alteration breaks down the molecular structure of the raw flour and makes it easier to decompose. Since the action of the high pressure treatment reaches the inside of the cereal instantaneously, the above-mentioned alteration which is almost uniform up to the inside is obtained. As a result, it can be eaten with a short heating. Especially in the case of cooking rice and wheat, this high-pressure treatment is more advantageous than the heat treatment, which requires a long time to reach the inside from the surface, since it is necessary to cook without a core to the inside.
アレルギー低減の面に関しては、 高圧処理時の変質に より、 穀類中のグロブリ ン含有量が顕著に滅少するとい うことが見出だされた。 したがって、 高圧処理された穀 類を食することは、 アレルギー、 特にア トビー性皮膚炎 の低減に効果的である。 As for the reduction of allergy, It was found that the globulin content in cereals was significantly reduced. Thus, eating high pressure treated cereals is effective in reducing allergies, especially atby dermatitis.
前記加圧は、 1 0 0 0気圧以上、 9 0 0 0気圧以下と される。 1 0 0 0気圧未满では前記変質が十分ではなく、 短時間の加熱によっては食するに通した状態が得られな い。 また、 1 0 0 0気圧未満では穀類中のグロブリ ン含 有量の滅少が、 十分でなくアレルギー低滅の効果が得ら れない。 9 0 0 0気圧を越える加圧とするには、 極めて 大掛かりな加圧装置が必要となり、 現実の製造には、 不 向きである。 また、 加圧を 2 0 0 0気圧以上とすること により、 前記篛理時間の短縮及びグロブリ ン含有量の減 少がより顕著に得られる上、 穀類の殺菌を行なうことも できる。  The pressurization is set to not less than 100 atm and not more than 900 atm. If the pressure is lower than 100 atm, the alteration is not sufficient, and a short-time heating does not provide a state of eating. On the other hand, if the pressure is lower than 100 atm, the globulin content in the cereals is not sufficiently reduced, and the effect of reducing allergy cannot be obtained. In order to apply pressure exceeding 900 atm, an extremely large-scale pressurizing device is required, which is not suitable for actual production. Further, by setting the pressure to 2000 atm or more, the processing time and the globulin content can be more remarkably reduced, and cereals can be sterilized.
加圧時間は、 加圧力の程度によって異なり、 内部変質 が十分に行なわれるように選択される。 通常は 1 0分以 上が望ま しい。 また通常は 3 0分未满で十分である。  The pressurization time depends on the degree of the pressurizing force, and is selected so that the internal transformation is sufficiently performed. Usually, 10 minutes or more is desirable. Usually, less than 30 minutes is sufficient.
高圧処理前に、 穀類を水溶液又は水に所定時間浸演す ると、 これら浸漬及び高圧処理の双方により、 水分は穀 類の内部によく浸透し、 篛理の際の炊き上がりが極めて 均一且つ美味なものとなる。 また、 高圧処理前にショ糖脂肪酸エステル、 次亜塩素 酸ソーダ及び炭酸水素ナトリゥムの少なく とも 1つを含 有する水溶液に浸漬すると、 その水溶液による殺菌作用 又は菌の繁殖抑制作用により高圧処理穀類の長期保存が できる。 また、 ショ糖脂肪酸エステルを含有した水溶液 は、 水分の浸透が単なる水への浸漬に比し、 良好となる。 ショ糖脂肪酸エステル水溶液に浸漬する場合においては、 食品としての安全性が高く、 しかも加圧だけでは殺菌で きない属芽胞の抑制にも効果がある。 次亜塩索酸ソーダ 水溶液に浸漬する場合は、 強い殺菌効果が得られ、 長期 保存に有利である。 炭酸水索ナトリウム水溶液は、 P H が高いため菌の抑制作用がある。 浸濱時間は、 穀類内部 への浸透が適切に行なわれる時間とされる。 通常は 1時 間以上 1 0時間未溝が望ま しく、 次亜塩素酸ソーダ及び 炭酸水素ナトリゥムでは 6時間未满がより望ま しい。 If the cereal is immersed in an aqueous solution or water for a predetermined time before the high-pressure treatment, the moisture is well penetrated into the inside of the cereal by both the immersion and the high-pressure treatment, and the cooked food during processing is extremely uniform and It will be delicious. If immersion in an aqueous solution containing at least one of sucrose fatty acid ester, sodium hypochlorite and sodium bicarbonate before the high-pressure treatment, the long-term treatment of the high-pressure treated cereals due to the bactericidal action or the inhibition of bacterial growth by the aqueous solution Can be saved. In addition, the aqueous solution containing the sucrose fatty acid ester has better permeation of water than mere immersion in water. When immersed in an aqueous solution of sucrose fatty acid ester, it is highly safe as a food, and is also effective in controlling genus spores that cannot be sterilized by pressure alone. When immersed in an aqueous solution of sodium hypochlorite, a strong bactericidal effect is obtained, which is advantageous for long-term storage. Aqueous sodium carbonate solution has a high PH and has an inhibitory effect on bacteria. The immersion time is the time for proper penetration into the cereal. Normally, it is preferable that the groove is not more than 1 hour and 10 hours, and less than 6 hours is more preferable for sodium hypochlorite and sodium hydrogen carbonate.
加圧の際の前記加圧室内の液温は 0で以上とするのが 望ましい。 0で未満では氷が生じることが多いため浸透 が良好でなくなるからである。 前記穀類を予め浸潦する 水溶液の温度も同様の理由から、 0で以上であるのが望 ましい。  It is desirable that the liquid temperature in the pressurizing chamber at the time of pressurization is 0 or more. If the value is less than 0, ice is often generated, and the penetration is not good. For the same reason, it is preferable that the temperature of the aqueous solution in which the cereals are preliminarily immersed is 0 or more.
長期保存のためには、 加圧の βの前記加圧室内の液温 は 5で以下とするのが望ま しい。 5でを越えると菌の繁 殖が增し保存に不適となる。 For long-term storage, it is desirable that the liquid temperature in the pressurized chamber of the pressurized β be 5 or less. Over 5 in bacterial growth Breeding becomes unsuitable for preservation.
調理後の食味を良好にするには、 加圧の際の前記加圧 室内の液温は 5 0で以下とするのが望ま しい。 5 0でを 越えるとでんぶん質の変性が大となり、 食味が損なわれ る。 この観点からは、 前記液温を 4 5で以下とするのが より望ましい。  In order to improve the taste after cooking, it is desirable that the liquid temperature in the pressurized chamber at the time of pressurization is 50 or less. If it exceeds 50, the denaturation of starch will become large and the taste will be impaired. From this viewpoint, it is more preferable that the liquid temperature be 45 or less.
加圧時間を短縮するには、 加圧の際の前記加圧室内の 液温は、 5 0で以上とするのが望ま しい。 適切な加圧時 間は過圧力により異なるが、 前記液温を 5 0で以上とす ると、 加圧時間短縮の効果が大きい。 しかし、 前記液温 が 9 0でを越えると、 覉理後の食味が、 著しく損なわれ も。  In order to shorten the pressurizing time, it is desirable that the liquid temperature in the pressurizing chamber at the time of pressurization is 50 or more. The appropriate pressurization time depends on the overpressure, but if the liquid temperature is 50 or more, the effect of shortening the pressurization time is great. However, when the liquid temperature exceeds 90, the taste after processing may be significantly impaired.
高圧処理後、 穀類は乾燥される。 長期保存のためには、 乾燥状想を維持することが重要である。 そのためには、 乾燥後、 容器内に封入し、 或いは乾燥室内で保存するの が望ま しい。 乾燥により、 殺類の含水率は 1 0 %以上 3 0 %以下とされるのが望ま しい。 含水率が 3 0 %を越え ると、 菌の繁殖が增加し、 長期保存に不適となる。 特に 精白前及び後の米、 麦その他の穀類の場合は 2 0 %以下 とするのがより望ま しく、 籾の場合は 1 6 %以下とする のがより望ま しい。 含水率を 1 0 %未満とすると、 ひび 割れが生じ易く なる。 図面の簡単な説明 After high pressure treatment, the cereals are dried. For long-term storage, it is important to maintain a dry state. For this purpose, it is desirable that after drying, it is sealed in a container or stored in a drying room. It is desirable that the moisture content of the killing be reduced to 10% or more and 30% or less by drying. If the water content exceeds 30%, the growth of bacteria will increase, making it unsuitable for long-term storage. In particular, it is more preferable to be 20% or less for rice, wheat and other cereals before and after whitening, and more preferably to 16% or less for paddy. If the water content is less than 10%, cracks are likely to occur. BRIEF DESCRIPTION OF THE FIGURES
第 1図は、 高圧処理米の製造に使用される高圧処理装置 の概略図、  FIG. 1 is a schematic diagram of a high-pressure processing apparatus used for producing high-pressure processed rice,
第 2図は、 高圧処理米を電子レンジで調理するための容 器の例の棂断面図、  Fig. 2 is a cross-sectional view of an example of a container for cooking high-pressure treated rice in a microwave oven,
第 3図は、 高圧処理米を電子レンジで篛理するための容 器の他の例の縱断面図、  FIG. 3 is a longitudinal sectional view of another example of a container for processing high-pressure treated rice in a microwave oven,
第 4図は、 高圧処理米を電子レンジで覉理するための容 器のさらに他の例の縱断面図、  FIG. 4 is a longitudinal sectional view of still another example of a container for processing high-pressure treated rice in a microwave oven,
実 施 例  Example
以下、 本発明を精米に適用した場合を例にとって添付 図面を参照しつつ説明する。  Hereinafter, a case where the present invention is applied to rice polishing will be described as an example with reference to the accompanying drawings.
精米の高圧処理は、 次のようにして行なう。  The high pressure treatment of the polished rice is performed as follows.
a . 洗浄した精米を 1食 （例えば 1 4 0 g ) から数食分 づっ複数の封入容器に入れ、 或いはより大量の 1つの封 入容器に入れる。 封入容器としては、 袋の他、 加圧力を 内部に伝え得る種々の容器を使用することができる。 b . 封入容器に水溶液を注入する。 水溶液は、 ショ糖脂 肪酸エステル水溶液、 次亜塩索酸ソーダ、 炭酸水素ナト リウムの少なく とも 1つを含有した水溶液とされる。 水 溶液の量は、 米の体積の約 2倍が適当である。  a. Put the washed rice from one serving (eg, 140 g) into several enclosures, each serving several servings, or into a larger container. Various containers capable of transmitting the applied pressure to the inside, other than bags, can be used as the sealed container. b. Inject the aqueous solution into the enclosure. The aqueous solution is an aqueous solution containing at least one of a sucrose fatty acid ester aqueous solution, sodium hypochlorite, and sodium hydrogencarbonate. A suitable amount of aqueous solution is about twice the volume of rice.
c 注入後、 封入容器内の空気を抜き、 該容器を封止す る。 空気の脱抜は、 真空ポンプに接続されたチューブを 容器に挿入して行なうのが望ま しい。 封止は、 吸引をつ づけながら前記チューブより先端側で行なうとよい。 d . この容器を、 0〜 5での水に 6 0分程度濱ける。 こ れにより、 加圧前の米にある程度水分が浸透する。 c After filling, bleed air from the sealed container and seal the container You. It is desirable to remove the air by inserting a tube connected to a vacuum pump into the container. The sealing may be performed on the distal end side of the tube while continuing suction. d. Allow this container to soak in water at 0-5 for about 60 minutes. This allows some water to penetrate into the rice before pressurization.
e . この容器を加圧室に入れる。 加圧室は、 蒸溜水、 酸 化防止剤入りの液体、 その他適宜の加圧用液体で溝たさ れる。 加圧室に高圧を適宜の時間加える。 この圧力は、 前述の範囲内のものとされる。 加圧時間は、 米の硬軟等 の性質により異なるが通常 1 0分から 3 0分である。  e. Place this container in the pressurized chamber. The pressurizing chamber is grooved with distilled water, a liquid containing an antioxidant, and other appropriate pressurizing liquids. High pressure is applied to the pressurized chamber for an appropriate time. This pressure is within the aforementioned range. Pressing time varies depending on the properties of rice, such as hardness and softness, but is usually from 10 minutes to 30 minutes.
f . 加圧後、 前記容器を加圧室から取り出す。 この状態 で、 容器内の水はほとんど米粒の中に浸透している。  f. After pressurization, remove the container from the pressurized chamber. In this state, most of the water in the container has penetrated into the rice grains.
g . 前記容器から米を取り出し、 乾燥させる。 これは、 常温下で行なっても良いし、 米の組成に影響を与えない 程度の加熱棼囲気で行なってもよい。 マイクロ波照射に よる乾燥を行なうと、 乾燥に伴うひび割れの防止上有利 である。 これは、 米粒中の水分がマイクロ波加熱によつ て蒸気に変わり、 該蒸気が米粒表面全体に略均一に付着 した状態を維持しつつ、 乾燥が行われるからであると考 えられる。  g. Remove the rice from the container and allow to dry. This may be carried out at room temperature or in a heated atmosphere that does not affect the rice composition. Drying by microwave irradiation is advantageous in preventing cracks due to drying. This is considered to be because the moisture in the rice grains is converted into steam by the microwave heating, and the steam is dried while maintaining a state in which the steam adheres substantially uniformly to the entire surface of the rice grains.
h . この後、 必要に応じて、 1食 （例えば 1 4 0 g ) か ら数食或いは、 より大量の高圧処理米を容器に封入する。 容器は、 封入容器、 硬質プラスチッ ク製又は金属製の缶 等適宜のものとすることができる。 また真空状態で封入 するか、 或いは封入時に、 脱酸素剤を入れておく と高圧 処理米の経時的変質の防止に有利である。 h. After that, if necessary, enclose one to several meals (for example, 140 g) or a larger amount of high-pressure treated rice in a container. The container can be a suitable one such as an enclosure, a rigid plastic or metal can. In addition, it is advantageous to prevent the deterioration of the high-pressure treated rice with time by enclosing it in a vacuum state or adding an oxygen scavenger at the time of encapsulation.
なお、 精米を封入容器に入れる際に、 細かく刻んだ野 菜や肉、 松茸などを適宜加えることにより、 味覚に富ん だ御飯とすることができる。  In addition, when rice is put in an enclosure, finely chopped vegetables, meat, matsutake mushrooms and the like can be added as needed to make the rice rich in taste.
籾を高圧処理する場合は、 前述の方法において、 精米 の代わりに籾を封入容器に入れ、 これに水を注入する。 加圧時間は、 1 0分から 3 0分が適当である。 他の工程 は、 精米の場合と同様である。  In the case of high-pressure processing of paddy, paddy is put into a sealed container instead of milled rice and water is injected into the container. The pressurization time is suitably from 10 minutes to 30 minutes. Other processes are the same as those for rice polishing.
次に、 前記方法に使用する高圧処理装匿について説明 する。 第 1図は、 高圧処理装置を概略的に示している。 この高圧処理装置は、 加圧部 1、 油圧装置 2、 恒温水循 環装置 3、 水ジャケッ ト 1 0を備えている。 加圧部 1は、 内部に加圧室 6を有する容器側壁 4及び容器上壁 9と、 加圧室 6に対し進退する高圧ビス トン 5と、 高圧ピス ト ン 5の下に連設された低圧ビストン 8と、 低圧ビス トン 8を駆動する低圧シリ ンダ 7とを備えている。  Next, the high-pressure processing concealment used in the method will be described. FIG. 1 schematically shows a high-pressure processing apparatus. This high-pressure processing apparatus includes a pressurizing section 1, a hydraulic apparatus 2, a constant temperature water circulation apparatus 3, and a water jacket 10. The pressurizing unit 1 is provided below the high pressure piston 5 and the high pressure piston 5 which advance and retreat with respect to the pressurizing chamber 6, the container side wall 4 and the container upper wall 9 having the pressurizing chamber 6 therein. A low-pressure piston 8 and a low-pressure cylinder 7 for driving the low-pressure biston 8 are provided.
作動の際、 低圧ピス トン 8が、 油圧装置 2によって低 圧シリ ンダ 7内を上方に付勢される。 これに伴って、 低 圧ビス トン 8と一体の高圧ビス トン 5も加圧室 6内で上 方へ付勢される。 加圧室 6は、 水又は加圧用液体で满た されており、 高圧ビス トン 5の付勢により圧力が上昇す る。 加圧室 6内の圧力は、 低圧ピス ト ン 8と高圧ピス ト ン 5との受圧面積の比に応じて決まり、 油圧装 Sの加圧 力がその比だけ増幅されて加圧室に作用する。 この例で は、 その增幅比が 1 0倍となっており、 高圧を短時間で 発生させることができる。 容器側壁 4は、 水ジャケッ ト 1 0により囲まれており、 水ジャケッ ト 1 0には、 恒温 水循環装置 3からの恒温水が循環させられるので、 循環 水の温度を制御することにより、 加圧室 6内の温度を、 0でから 5での範囲に 13整することができる。 In operation, the low-pressure piston 8 is urged upward in the low-pressure cylinder 7 by the hydraulic device 2. Along with this, the high-pressure biston 5 integrated with the low-pressure biston 8 also rises in the pressurizing chamber 6. It is urged toward. The pressurizing chamber 6 is filled with water or a pressurizing liquid, and the pressure is increased by the urging of the high-pressure biston 5. The pressure in the pressurizing chamber 6 is determined by the ratio of the pressure receiving area of the low-pressure piston 8 to the high-pressure piston 5, and the pressurizing force of the hydraulic device S is amplified by that ratio to act on the pressurizing chamber. I do. In this example, the width ratio is 10 times, and a high pressure can be generated in a short time. The container side wall 4 is surrounded by a water jacket 10. The constant temperature water from the constant temperature water circulating device 3 is circulated in the water jacket 10, so that the pressurization is performed by controlling the temperature of the circulating water. The temperature in the chamber 6 can be adjusted from 0 to 5.
この他、 高圧処理装置としては、 加圧室内の液体に高 圧を作用させることができる種々の装 ISを使用すること ができる。  In addition, as the high-pressure processing device, various devices IS capable of applying a high pressure to the liquid in the pressurized chamber can be used.
次に、 前述の高圧処理米を電子レンジで覉理するため の容器について説明する。 電子レンジでの篛理には、 種 々の容器を使用することができるが、 以下に説明する容 器を使用するのが有利である。 第 2図に示す容器 3 0は、 椀状の容器本体 3 1と、 該容器本体の董 3 2と、 容器本 体内に着脱自在に納められる隔壁 3 3とを俺えている。 これらの部材は、 後述する電子レンジによる処理に適合 し、 且つ食品衛生上問邐のない種々の樹脂材料で構成さ れる。 そのような好適な材料として、 例えばボリプロビ レン、 ェバールなどを挙げることができる。 容器本体 3 1の大きさは、 隔壁 3 3の上側部分 3 6において、 用途 に応じた必要量の高圧処理米を収容できるように決めら れる。 この例は、 約 1 4 0 gの米を収容できるものであ る。 蓋 3 2は、 電子レンジによる調理時に発生する蒸気 を容器内に保持しつつ内圧の上昇を適当に逃がす程度の 気密性をもつて容器本体 3 1の上部開口を覆うように載 さられる。 隔壁 3 3は、 浅い捥状とされその側壁は容 器本体 3 1の内側面に実質的に接する形状とされており、 その底壁により容器本体内を、 前記高圧処理米の収容の ための上側部分 3 6と、 蒸らし処理用水収容のための下 側部分 3 7とに分ける。 隔壁 3 3の底壁には、 多数の蒸 気透過孔 3 4が形成されており、 前記上側部分 3 6と下 側部分 3 7とは該蒸気透遏孔を通じて相互に連通してい る。 下側部分 3 7の深さは、 以下に述べるように高圧処 理米を蒸すのに十分な量の水を収容し得るように、 且つ 容器があまりに嵩高いものとならないように決められる。 この例のように 1 4 0 gの量の高圧処理米を収容する容 器にあっては、 2〜 1 5 Mの深さとするのが望ま しく、 より好ま しく は 5〜 8 iaとされる。 Next, a container for processing the above-mentioned high-pressure treated rice in a microwave oven will be described. Although various types of containers can be used for microwave processing, it is advantageous to use the containers described below. The container 30 shown in FIG. 2 has a bowl-shaped container main body 31, a container main body 32, and a partition wall 33 detachably housed in the container main body. These members are made of various resin materials that are compatible with the processing by a microwave oven to be described later and that have no problem with food hygiene. It is. Such suitable materials include, for example, boropropylene, eval. The size of the container body 31 is determined so that the upper part 36 of the partition wall 33 can accommodate a required amount of high-pressure treated rice according to the intended use. This example can hold about 140 g of rice. The lid 32 is mounted so as to cover the upper opening of the container main body 31 with airtightness enough to appropriately release an increase in internal pressure while holding steam generated during cooking by the microwave oven in the container. The partition wall 33 has a shallow rectangular shape, and its side wall has a shape substantially in contact with the inner side surface of the container body 31. The bottom wall of the partition wall 33 allows the inside of the container body to accommodate the high-pressure treated rice. The upper part 36 is divided into a lower part 37 for storing water for steaming treatment. A large number of vapor permeable holes 34 are formed in the bottom wall of the partition wall 33, and the upper part 36 and the lower part 37 communicate with each other through the vapor permeable holes. The depth of the lower part 37 is determined so that it can contain enough water to steam the high pressure treated rice, as described below, and that the container is not too bulky. For containers containing 140 g of high pressure treated rice as in this example, it is desirable to have a depth of 2 to 15 M, more preferably 5 to 8 ia .
この容器を使用して電子レンジにより前記高圧処理米 を食するに適した状態に調理するには、 次のようにする。 先ず、 容器本体 3 1内に隔壁 3 3を装着し、 そこに高圧 処理米を適当量入れる。 次に水を高圧処理米に対して、 やや多い量、 通常は 1 . 5から 1 . 6倍程度の量入れる。 水は温度が高いほど諝理時間が短くなるが、 常温でもよ い。 この容器に蓋 3 2をし、 容器を電子レンジに入れ、 電子レンジを作動させる。 作勐時間は高圧処理米の量及 び電子レンジの出力により異なるが、 例えば、 家庭用の 電子レンジを用いて 1 4 0 gの高圧処理米を炊飯する場 合は、 炊飯時間 5〜 7分程度、 蒸らし時間 5〜 1 0分程 度とするのが適当である。 電子レンジの作励により、 先 ず水が沸騰し、 高圧処理米を炊く状態となる。 この場合、 高圧処理米は既に内部に多くの水分を含んでいるので、 通常の米を炊く場合程には米への水分の供耠は不要であ る。 沸鵃により水量が減少して隔壁 3 3より下になると、 今度は蒸気で高圧処理米が蒸される状態となる。 この場 合、 隔壁 3 3は、 周緣部が容器本体 3 1の內側面に接し た状態とされているので、 蒸気が隔壁と容器本体との間 力、ら逃げて高圧処理米に接触することなく容器上部に到 達してしまうのを、 防止することができる。 もっとも、 隔壁と容器本体との間に間隙が存しても、 蒸気の作用の 効率の低下、 及び処理の容器内での均一性の低下がある 程度生じるが、 本発明の本質的な機能を損なう ものでは ない。 この点は、 以下の実施例においても同様である。 高圧処理米は、 前述の特有の性質により、 前述の僅かの 時間の炊飯と蒸らしとにより、 極めて良好な謁理状態と なるのである。 High pressure treated rice using a microwave oven with this container To cook the food in a suitable condition: First, a partition wall 33 is mounted in the container body 31 and an appropriate amount of high pressure treated rice is put therein. Next, add a little water, usually 1.5 to 1.6 times, to the high pressure rice. The higher the temperature of the water, the shorter the processing time, but it may be at room temperature. The container is covered with a lid 32, the container is placed in a microwave oven, and the microwave oven is operated. The working time varies depending on the amount of high-pressure treated rice and the output of the microwave oven.For example, when using a household microwave to cook 140 g of high-pressure treated rice, the rice cooking time is 5 to 7 minutes. The steaming time is about 5 to 10 minutes. Water is brought to a boil by the microwave oven, and high-pressure rice is cooked. In this case, high pressure treated rice already contains a large amount of water inside, so it is not necessary to supply water to rice as much as when cooking normal rice. When the amount of water decreases due to boiling and falls below the partition wall 33, the high pressure treated rice is steamed with steam. In this case, since the periphery of the partition wall 33 is in contact with the side surface of the container body 31, the steam escapes between the partition wall and the container body, and escapes to contact the high-pressure treated rice. It can be prevented from reaching the upper part of the container without being done. However, even if there is a gap between the bulkhead and the container body, there is a reduction in the efficiency of the action of steam and a reduction in the uniformity of the treatment in the container. However, this does not impair the essential function of the present invention. This is the same in the following embodiments. Due to the above-mentioned unique properties, high-pressure treated rice is brought into an extremely good audience state by the above-mentioned rice cooking and steaming for a short time.
以上の構造に代えて、 隔壁 3 3の側壁にも蒸気透遏孔 を設けることもできる。 また、 隔壁を容器本体に固着し てもよい。  Instead of the above structure, a vapor permeation hole may be provided on the side wall of the partition wall 33. Further, the partition may be fixed to the container body.
第 3図は、 本発明に係る高圧処理米篛理用の容器の他 の例を示す。 この容器 4 0は、 容器本体 4 1の側壁内面 に段部 4 8が設けられ、 隔壁 4 3は該段部 4 8上に載置 されている。 容器本体 4 1の側部には取手兼ゲージ部 5 0が設けられている。 この取手兼ゲージ部 5 0は、 容器 本体 4 1から径方向外方への U字形張出し部 5 1 と、 該 張出し部 5 1の上面に設けられた弁 5 2とを備えている。 該張出し部 5 1は、 上下方向に延びる透明又は半透明の 部分を有し、 中空となっている。 該中空部分 5 3の上部 は容器本体 4 1内に収容される水の面より上方に位置し、 下部は容器本体 4 1の底面付近に位置しており、 これら 上部及び下部において、 容器本体内部と連通している。 弁 5 2は、 張出し部 5 1の上壁にヒンジ結合され、 該上 壁に設けられた小孔 5 4を開閉可能に Sつている。 この 例では、 蓋 4 2は、 容器本体 4 1の開口部に密に嵌めら れる 0 FIG. 3 shows another example of a container for high pressure treatment rice processing according to the present invention. The container 40 has a step portion 48 provided on the inner surface of the side wall of the container body 41, and the partition wall 43 is placed on the step portion 48. A handle / gauge section 50 is provided on the side of the container body 41. The handle / gauge portion 50 includes a U-shaped overhang portion 51 extending radially outward from the container body 41, and a valve 52 provided on the upper surface of the overhang portion 51. The overhang portion 51 has a transparent or translucent portion extending vertically and is hollow. The upper portion of the hollow portion 53 is located above the surface of water contained in the container body 41, and the lower portion is located near the bottom surface of the container body 41. Is in communication with The valve 52 is hingedly connected to an upper wall of the overhang portion 51 and has a small hole 54 provided on the upper wall so as to be openable and closable. this In the example, the lid 4 2 tightly fit et al is the opening of the container body 4 1 0
この容器 4 0を用いて、 前記高圧処理米を調理する場 合も、 前述と同様にして行なう。 この例の場合は、 透明 又は半透明の部分を有する取手兼ゲージ部 5 0が設けら れているので、 容器本体 4 1の側壁が不透明であっても、 該取手兼ゲージ部 5 0の水面の高さから容器内の水量が 分かる。 篛理中の蒸気圧の上昇は弁 5 2から逃がされる。 中空部 5 3の下部は容器本体のほぼ底面付近に位置して いるので、 容器内の水面が隔壁より下となっても、 蒸気 が該中空部 5 3から容器上部へ逃げてしまうのを防ぐこ とができる。  The cooking of the high-pressure treated rice using the container 40 is performed in the same manner as described above. In the case of this example, since the handle / gauge portion 50 having a transparent or translucent portion is provided, even if the side wall of the container body 41 is opaque, the water surface of the handle / gauge portion 50 is provided. The height of the container indicates the amount of water in the container. The increase in steam pressure during processing is released from the valve 52. Since the lower part of the hollow part 53 is located near the bottom of the container body, even if the water level in the container is lower than the partition wall, it prevents the vapor from escaping from the hollow part 53 to the upper part of the container. be able to.
第 4図は、 本発明に係る高圧処理米謂理用の容器のさ らに他の例を示す。 この容器 6 0は、 容器本体 6 1、 外 蓋 6 2、 隔壁 6 5、 中蓋 6 6を備えている。 容器本体 6 1は、 側壁 6 1 0及び底壁 6 1 1からなる捥状とされて いる。 開口部の上端緣 6 1 2より少し下がった外周縁に フランジ 6 1 3が設けられ、 該フランジの下には取手 6 1 4が設けられている。 底壁 6 1 1の下面からは脚 6 1 5が垂下している。 この容器においては、 蓋が外蓋 6 2 と中蓋 6 6とにより構成されている。 外蓋 6 2は、 容器 本体の開口部上端緣 6 1 2に密に嵌装される側壁 6 2 0、 該側壁から中央部へ延びる上壁 6 2 1、 上壁中央に設け られた圧力調整弁 6 3 0、 及び側壁 6 2 0に支持された 締結部 6 4 0を備えている。 上壁 6 2 1は、 中央部寄り に環状の凹部が形成され、 該凹部下面には環状の突条 6 2 3が設けられ、 該突条より内側及び直ぐ外側に蒸気透 過 ¾ 6 2 4及び 6 2 5が各々形成されている。 上壁 6 2 1中央部の***部 6 2 6の中心には貫通孔 6 2 7が形成 され、 その周囲には蒸気透適孔 6 2 8が形成されている。 側壁 6 2 0の相互に向き合う 2か所には、 該側壁を貫通 するガイ ド孔 6 2 9が設けられている。 圧力翳整弁 6 3 0は、 外蓋中央***部の貫通孔 6 2 7に挿入されたロッ ド部 6 3 1と、 該ロッ ド部の上端から径方向に拡がった ディスク部 6 3 2とを麻えている。 ロッ ド部 6 3 1は中 空状とされ、 その中空部に連通する複数の溝 6 3 3が軸 線方向に延びている。 ロッ ド部 6 3 1の両端部は、 貫通 孔 6 2 7内での摺動範囲を制限するため径を太く されて いる。 締結部 6 4 0は、 側壁 6 2 0のガイ ド孔 6 2 9に 通された摺動部 6 4 1と、 該摺動部から下方へ延びる垂 直部 6 4 2と、 該垂直部下端から径方向内方へ延びる係 止部 6 4 3とを備えている。 係止部 6 4 3は、 摺動部 6 4 1を引出した状態で、 外蓋 6 2を容器本体 6 1に被せ た後、 摺動部 6 4 1をガイ ド孔 6 2 9に押込んだときに、 容器本体 6 1のフランジ 6 1 3に係止するように配置さ れている。 隔壁 6 5は、 側壁 6 5 0、 底壁 6 5 1を備え て捥状に形成されている。 底壁 6 5 1には、 多数の蒸気 透過孔 6 5 2が設けられ、 下面には脚 6 5 3が設けられ ている。 この脚 6 5 3は、 容器本体底壁 6 1 1 との間に 蒸らし処理用水を収容するための室を形成するものであ り、 第 4図の例と同じ深さの室が形成されるように、 そ の長さが決められる。 側壁 6 5 0の上端縁にはフランジ 6 5 4が設けられている。 隔壁 6 5を容器本体 6 1に納0 めると、 容器本体は底壁 6 5 1に仕切られて上側部分と 下側部分とに分けられ、 フランジは容器本体の側壁 6 1 0に接する。 中蓋 6 6は、 容器本体の上端壁 6 1 2内側 に接して支持される側壁 6 6 0と、 該側壁下端から延び る下壁 6 6 1 とを備えている。 下壁の外周寄りには、 蒸5 気透過孔 6 6 2が形成されている。 下壁の中央部は、 僮 かに***した***部 6 6 3とされており、 外蓋 6 2が閉 じられたときに、 環状突条 6 2 3が該***部 6 6 3の周 緣部に接する。 ***部 6 6 3にも蒸気透過孔 6 6 4が設 けられている。 ***部 6 6 3の中央には、 上方へ垂直に 延びる取手 6 6 5が設けられている。 FIG. 4 shows still another example of the so-called scientific container for high-pressure treated rice according to the present invention. The container 60 includes a container body 61, an outer lid 62, a partition wall 65, and an inner lid 66. The container main body 61 has a rectangular shape composed of a side wall 6 10 and a bottom wall 6 11. A flange 613 is provided on the outer peripheral edge slightly lower than the upper end 緣 612 of the opening, and a handle 614 is provided below the flange. Legs 6 15 hang down from the lower surface of the bottom wall 6 1 1. In this container, the lid is constituted by an outer lid 62 and an inner lid 66. The outer lid 62 has side walls 62, which are closely fitted to the upper end 緣 61 of the opening of the container body. An upper wall 61 extending from the side wall to the center, a pressure regulating valve 63 provided at the center of the upper wall, and a fastening portion 64 supported by the side wall 62 are provided. The upper wall 621 has an annular recess formed near the center thereof, and an annular ridge 623 is provided on the lower surface of the recess, and the steam transmission is formed inside and immediately outside the ridge. And 6 25 are each formed. A through hole 627 is formed at the center of the raised portion 626 at the center of the upper wall 621, and a vapor permeable hole 628 is formed around the through hole 627. Guide holes 629 penetrating the side wall are provided at two locations of the side wall 620 facing each other. The pressure regulating valve 630 includes a rod 631 inserted into the through hole 627 in the central raised portion of the outer lid, and a disk 632 extending radially from the upper end of the rod. Have The rod portion 631 is hollow, and a plurality of grooves 633 communicating with the hollow portion extend in the axial direction. Both ends of the rod 631 are made thicker to limit the sliding range in the through hole 627. The fastening portion 640 includes a sliding portion 641 passed through the guide hole 629 of the side wall 620, a vertical portion 642 extending downward from the sliding portion, and a lower end of the vertical portion. And a locking portion 643 extending inward in the radial direction. The locking part 634 is pulled out of the sliding part 640, and after the outer lid 622 is put on the container body 611, the sliding part 640 is pushed into the guide hole 620. When It is arranged so as to be locked to the flange 6 13 of the container body 61. The partition wall 65 is formed in a rectangular shape with a side wall 650 and a bottom wall 651. A large number of vapor permeable holes 652 are provided in the bottom wall 651, and legs 653 are provided on the lower surface. The legs 653 form a chamber for accommodating the water for steaming treatment between the bottom wall 611 of the container body and a chamber having the same depth as the example in FIG. As such, its length is determined. A flange 654 is provided on the upper edge of the side wall 650. When the partition wall 65 is housed in the container body 61, the container body is partitioned into a bottom wall 651 and divided into an upper portion and a lower portion, and the flange contacts the side wall 610 of the container body. The inner lid 66 includes a side wall 660 supported in contact with the inside of the upper end wall 612 of the container body, and a lower wall 661 extending from the lower end of the side wall. Near the outer periphery of the lower wall, a vapor transmission hole 662 is formed. The central portion of the lower wall is formed as a raised portion 663 which protrudes from the ridge. When the outer lid 62 is closed, an annular ridge 623 is formed around the raised portion 663. Touch the part. A vapor permeable hole 666 is also provided in the raised portion 636. A handle 665 extending vertically upward is provided at the center of the raised portion 636.
この容器 6 0は、 次のようにして使用される。 容器本 体 6 1に隔壁 6 5を納め、 その中に高圧処理米及び水を 入れる。 その上から中蓋 6 6をし、 さらに外蓋 6 2を被 せて締結部 6 4 0で容器本体に締結する。 この状態で、 容器 6 0を電子レンジ内に入れて加熱する。 容器内の水 が沸騰すると、 容器内の圧力が上昇する。 これに伴って、 蒸気が、 中蓋の蒸気透遏孔 6 6 2、 6 6 4及び外蓋の蒸 気透遏孔 6 2 4、 6 2 5、 6 2 8を経て放出される。 圧 力上昇が、 ある程度を超えると、 蒸気圧により圧力調整 弁 6 3 0が持ち上げられ、 溝 6 3 3からも蒸気が放出さ れて圧力の緩和がなされる。 したがって、 圧力調整弁の 重量を調整することにより、 容器内に生じる圧力を所望 の値に高めた状態で加熱することができ、 通常の圧力の 場合に比し、 より良好な覉理状態が得られ、 諝理時間も 短縮される。 外蓋 6 2と中董 6 6との間で液化した蒸気 は、 蒸気透過孔 6 6 2から下方へ戻される。 この容器に おいても、 隔壁 6 5の上端フランジ 6 5 4が容器本体の 側壁 6 5 0に接しているので、 蒸気が隔壁と容器本体と の間から逃げて高圧処理米に接触することなく容器上部 に到達してしまうのを、 防止することができる。 フラン ジ 6 5 4に代えて、 第 6図の隔壁 6 5上部に一点鎮線で 示すように、 上端緣を延長し中蓋 6 6の下面に接するよ うにしてもよい。 容器本体の底壁には脚 6 1 5が設けら れているので、 電子レンジ内でのマイクロ波の照射を容 器底面からも受けることができる。 また、 電子レンジが マイク口波照射方向を自勐的に広範囲に変える機能を備 えている場合は、 容器本体 6 1の底部は、 一点鎖線で示 すように丸みを蒂びた形状とし、 底面からの照射を受け 易くするのが有利である。 This container 60 is used as follows. Put the bulkhead 65 in the container body 61, and put the high pressure treated rice and water in it. Put in. The inner lid 66 is put on from above, and the outer lid 62 is further covered, and it is fastened to the container main body at the fastening portion 6400. In this state, the container 60 is placed in a microwave oven and heated. As the water in the container boils, the pressure inside the container increases. Along with this, the steam is released via the steam permeation holes 6 62, 664 in the inner lid and the steam permeation holes 6 24, 6 25, 6 28 in the outer lid. When the pressure rise exceeds a certain level, the pressure regulating valve 630 is lifted by the steam pressure, and steam is released from the groove 633 to relax the pressure. Therefore, by adjusting the weight of the pressure regulating valve, heating can be performed with the pressure generated in the vessel increased to a desired value, and a better processing state can be obtained as compared with the case of normal pressure. Process time is also reduced. The vapor liquefied between the outer lid 62 and the middle piece 66 is returned downward through the vapor permeation hole 62. Also in this container, since the upper end flange 654 of the partition wall 65 is in contact with the side wall 65 of the container body, the steam escapes from between the partition wall and the container body and does not contact the high pressure treated rice. It can be prevented from reaching the upper part of the container. Instead of the flange 654, the upper end 緣 may be extended so as to be in contact with the lower surface of the inner lid 66, as shown by a one-point line above the partition 65 in FIG. Since the bottom wall of the container body is provided with legs 615, microwave irradiation in a microwave oven is not possible. It can also be received from the bottom. When the microwave oven has a function of automatically changing the irradiation direction of the microphone mouth wave over a wide range, the bottom of the container body 61 has a rounded shape as shown by a dashed line, Advantageously, it is easy to receive irradiation from
試験例  Test example
次に、 本発明に係る高圧処理をされた米について、 ァ レルギ一低減化の観点から行なつた試験について説明す も。  Next, a description will be given of a test performed on the rice subjected to the high-pressure treatment according to the present invention from the viewpoint of reducing allergies.
試験対象は、 本発明方法で加圧処理した米 （以下、 処 理米という） 及び通常の米 （以下、 通常米という） とし た。  The test subjects were rice treated under pressure by the method of the present invention (hereinafter referred to as treated rice) and normal rice (hereinafter referred to as regular rice).
供試品中のたんばく質の分別は、 食品工学実験害 （京 都大学農学部食品工学教室編 ： "食品工学実験害 （上卷） ' , p 6 0 2 ( 1 9 7 0 ) 株式会社養 g堂発行） の方法 に準じて、 アルブミ ン、 グロブリ ン、 プロラミ ン及びグ ルテリ ンの 4つの画分を得ることにより行なった。  Separation of proteins in test samples is based on food engineering experiment damage (Kyoto University, Faculty of Agriculture, Faculty of Food Engineering, Ed .: “Food Engineering Experiment Damage (First Volume)”, p602 (1970). According to the method of g-do), four fractions of albumin, globulin, prolamin and gluterin were obtained.
各画分の窒素量をゲルダール法により測定した。  The nitrogen content of each fraction was measured by the Geldar method.
これらの値と、 分別せずに測定した供試品の全窒素量 に基づき、 供試品中の各画分の窒素の含量及びたんばく 質量を算出した。 また、 水分は常圧加熱乾燥法により測 定した。 試験結果は、 表一 1に示す通りである。 Based on these values and the total nitrogen content of the sample measured without fractionation, the nitrogen content and protein mass of each fraction in the sample were calculated. The water content was measured by the atmospheric pressure drying method. The test results are as shown in Table 11.
表一 1中、 処理米 1は 6 0 0 0気圧、 処理米 2は 1 0 0 0気圧、 処理米 3は 2 0 0 0気圧、 処理米 4は 3 0 0 0気圧の加圧処理を行なったものである。 処理米 1〜4 は共に、 加圧の際の加圧室内の液温が 5で、 加圧時間が 2 0分、 加圧直後の乾燥度が 2 0 %であった。  In Table 1, treated rice 1 was pressurized to 600 atm, treated rice 2 to 100 atm, treated rice 3 to 2000 atm, and treated rice 4 to 300 atm. It is a thing. In all of the treated rice 1 to 4, the liquid temperature in the pressurized chamber during pressurization was 5, the pressurization time was 20 minutes, and the dryness immediately after pressurization was 20%.
参考として、 満田の報告値 （篛田 輝著 "米のたんば く質及びアミノ酸" 、 p 1 9 6 ( 1 9 7 4 ) 全配耠発行） を表一 2に示す。 表一 1 供試品中のたんばく質組成及び水分 ϋί) 項 目 通常米 処理米 1  For reference, Table 12 shows the reported values of Mitsuda (published by Teru Takada, “Rice Proteins and Amino Acids”, p196 (1974), all distributions). Table 1 1 Protein composition and water content in test sample i) Item Normal rice Treated rice 1
たんばく質 5. 7 (100) 6. 2 (100)  Protein 5.7 (100) 6.2 (100)
アルブミ ン 0. 7 (12. 3) 0. 3 (4. 8)  Albumin 0.7 (12.3) 0.3 (4.8)
グロプリ ン 0. 5 (8. 8) 0. 1 (1. 6)  Gloprin 0.5 (8.8) 0.1 (1.6)
プロ ^ ン 0. 2 (3. 5) 0. 1 (1. 6)  Pron 0.2 (3.5) 0.1 (1.6)
グルテリ ン 4, 3 (75. 4) 5. 7 (91. )  Glutelin 4, 3 (75.4) 5.7 (91.)
水 分 15. 1 25. 5 一 1つづき） 項 目 処理米 2 処理米 3 処理米 4 たんぱく質 5. 7 (100) R 6 (100) 5 7 (100) アルブミ ン 0. 3 (5. 3) 0. 3 (5. 4) 0. 3 (5. 3) グロプリ ン 0. 4 (7. 0) 0. 3 (5. 4) 0. 3 (5. 3) プロラミ ン 0. 2 (3. 5) 0. 1 (1. 8) 0. 1 (1. 8) グルテリ ン 4. 8 (84. 2) 4. 9 (87. 4) 5. 0 (87, 6) 水 分 23. 4 23, 1 Water 15.1 25.5 Item 1 treated item 2 Treated rice 2 Treated rice 3 Treated rice 4 Protein 5.7 (100) R 6 (100) 5 7 (100) Albumin 0.3 (5.3) 0.3 (5.4) 0.3 (5.3) Gloprin 0.4 (7.0) 0.3 (5.4) 0.3 (5.3) Prolamin 0.2 (3.5) 0.1 (1. 8) 0.1 (1.8) Glutelin 4.8 (84.2) 4.9 (87.4) 5.0 (87, 6) Water 23.4 4.23, 1
( ) 内はたんばく質中の割合  () Indicates percentage of protein
窒素 ·たんばく質換算係数は、 全てについて、 5 . 9  Nitrogen and protein conversion factors are 5.9 for all
5とした （各成分に対応して、 アルプミ ンたんばく質、 グロブリ ンたんばく質、 プロラ ミ ンたんばく質、 グルテ リ ンたんばく質としての値を採用） 。 It was set to 5 (values for alpmin protein, globulin protein, prolamin protein, and gluterin protein were used for each component).
2 白米、 白ぬか及びプロテインボディの 2 of white rice, white bran & protein body
たんぱく質成分（X)  Protein component (X)
たんぱく質 白米 白ぬか プロテインボディ アルブミ ン 12. 3 11. 5 5. 0  Protein White rice White bran Protein body Albumin 12.3 11.5 5.0
グロプリ ン 11. 7 7. 2 7, 6  Gloprin 11.7 7.2 7, 6
プロラ ミ ン 9. 0 7. 0 7. 7  Prolamin 9.0 7.0 7.0 7.
グルテリ ン 62. 3 60. 4 57. 7 通常米及び処理米 1のたんばく質含量はそれぞれ 5. 7%, 6. 2%であった。 水分含量がそれぞれ 1 5. 1 %, 25. 5%であることから、 無水物換算でのたんば く質含量はそれぞれ 6. 7%、 8. 3%となる。 Glutelin 62.3 60.4 57.7 The protein content of normal rice and treated rice 1 was 5.7% and 6.2%, respectively. Since the water content is 15.1% and 25.5%, respectively, the protein content in terms of anhydride is 6.7% and 8.3%, respectively.
このたんばく質含量の中で、 グロプリ ン含量は、 通常 米に比し、 処理米 1〜4が共に低い値を示している。 1 000気圧の加圧によってもその含量に明瞭な差が認め られる。 また加圧力が高いほど、 グロブリ ン含量は低滅 し、 試供品の中では、 6000気圧の加圧が最良の結果 を示している。 これらの結果は、 加圧処理によるたんば く質変性と、 デンプンの糊化が、 たんばく質の抽出に影 響したためであると推測される。  Among these protein contents, the globulin content of treated rice 1-4 is lower than that of normal rice. Even at a pressure of 1 000 atmospheres, a clear difference in the content is observed. Also, the higher the pressure, the lower the globulin content, and among the samples, pressurization at 6000 atm shows the best results. These results are presumed to be due to the protein denaturation due to the pressure treatment and the gelatinization of starch, which affected the extraction of protein.
グルテリ ンは処理米のほうが高い値を示した。 グルテ リ ン画分はアルブミ ン、 グロプリ ン及びプロラ ミ ンを抽 出した後の沈殿物を用いたため、 処理米のグルテリ ンの 値は、 残存するグルテリ ン以外の、 加圧処理により変性 したたんばく質が加算されていると考えられる。  Glutelin was higher in the treated rice. The glutelin fraction used was the precipitate after extraction of albumin, gloprin and prolamin, so that the value of glutenin in the treated rice was modified by pressure treatment except for the remaining gluterin, except for the remaining gluterin. It is considered that the exposure was added.
試験方法の詳細は、 次の通りである。  The details of the test method are as follows.
1) 試料の篛製 1) Production of sample
粉末の粒子の大きさが、 たんぱく質の抽出率に影響す るので粒子の大きさを揃えるために通常米は、 コーヒー ミルで粉砕した後、 250 # mのふるいを通し、 通過分 を集めて試料と した。 Since the particle size of the powder affects the protein extraction rate, rice is usually ground in a coffee mill and then passed through a 250 #m sieve to equalize the particle size. Was collected and used as a sample.
処理米は、 通常米に比べて水分量が多く、 そのままコ 一ヒーミルで粉砕した状態ではふるいを通らなかったの で、 予め 60でに設定した乾燥器で 2時間乾燥した後、 通常米と同様に処理して試料とした。  Treated rice has a higher moisture content than ordinary rice, and it did not pass through a sieve when crushed with a coffee mill. To obtain a sample.
2) 脱脂処理  2) Degreasing
調製した試料 50 gをステンレス製遠心管に精秤し、 これにジェチレエーテルを 100m l加え、 マグネチッ クスターラーにて 30分間撹梓した後、 10000 G、 2でで 1 5分間遠心分離して上澄液と沈殿物に分けた。 上澄液を除いて更に沈殿物にジェチルエーテルを加え、 同様に脱脂を行った。 この操作を合計 3回繰り返した。  50 g of the prepared sample was precisely weighed in a stainless steel centrifuge tube, 100 ml of dimethyl ether was added thereto, the mixture was stirred with a magnetic stirrer for 30 minutes, and then centrifuged at 10,000 G, 2 for 15 minutes. The supernatant was separated from the precipitate. Except for the supernatant, getyl ether was further added to the precipitate and degreased similarly. This operation was repeated three times.
得られた沈殿物を室温で放置し、 ジェチルエーテルを 揮散させた。  The resulting precipitate was allowed to stand at room temperature to volatilize getyl ether.
3) アルブミ ンとグロプリ ンの分別及び定量  3) Separation and quantification of albumin and gloprin
①塩化ナトリゥム溶液抽出 ① Extraction of sodium chloride solution
2) で得られた沈殿物を 50 Om 1容の三角フラスコ に移し、 約 30 Om 1の 3%塩化ナトリ ゥム溶液を加え て室温で 2時間振とう しながら抽出した後、 もとの逮心 管に移して 10000 G、 1 0でで 1 5分間遠心分離し て上澄液と沈殿物に分けた。 上澄液は別の遠心管に集め、 沈殿物について約 3 O Om lの塩化ナト リゥム溶液を加 えて同様に抽出した。 さらに、 この操作をもう一度行つ た。 The precipitate obtained in 2) was transferred to a 50-Om 1 Erlenmeyer flask, added with about 30 Om 1 of a 3% sodium chloride solution, extracted with shaking at room temperature for 2 hours, and then arrested. It was transferred to a heart tube and centrifuged at 10,000 G, 10 at 15 minutes for 15 minutes to separate the supernatant and the precipitate. Collect the supernatant in a separate centrifuge tube and add about 3 OOml of sodium chloride solution to the precipitate. And extracted similarly. This operation was performed again.
②硫酸ァンモニゥム沈殿  ②Precipitation of ammonium sulfate
①の上澄液に硫酸アンモニゥムを飽和するまで加えて 全たんばく質を沈殿させた。 これを 10000 G、 10 でで 1 5分間遠心分離して上澄液と沈殿物に分けた。 こ の沈殿物を少量の水に懸濁させ、 水を外液として硫酸ァ ンモニゥムが十分除去されるまで透析を行った。 透析後 の内液を 10000G、 10でで 15分間遠心分離して 得られた上澄液をアルブミ ン画分、 沈殿をグロプリ ン画 分とした。  (1) Ammonium sulfate was added to the supernatant until it was saturated to precipitate all proteins. This was centrifuged at 10,000 G, 10 for 15 minutes to separate a supernatant and a precipitate. The precipitate was suspended in a small amount of water, and dialysis was performed using water as an external solution until ammonium sulfate was sufficiently removed. The inner solution after dialysis was centrifuged at 10,000 G, 10 at 15 minutes for 15 minutes, and the supernatant obtained was the albumin fraction, and the precipitate was the globulin fraction.
4) プロラ ミ ン及びグルテリ ンの分別及び定量  4) Separation and quantification of prolamin and gluterin
3%塩化ナトリゥム溶液抽出後の沈殿物を 500 m l 容の三角フラスコに移し、 約 300-m lの 70%ェチル アルコール溶液を加えて室温で 2時間振とう しながら抽 出した後、 もとの遠心管に移して 10000 G、 10で で 15分間遠心分離して上澄液と沈殿物に分けた。 上澄 液は別のビーカーに集め、 この沈殿物について約 300 m 1のエチルアルコール溶液を加えて同様に抽出した。 さらにこの操作をもう一度行った。  Transfer the precipitate from the 3% sodium chloride solution extraction into a 500 ml Erlenmeyer flask, add about 300-ml 70% ethyl alcohol solution, extract while shaking at room temperature for 2 hours, and then centrifuge again The mixture was transferred to a tube and centrifuged at 10,000 G and 10 at 15 minutes to separate a supernatant and a precipitate. The supernatant was collected in a separate beaker, and about 300 ml of an ethyl alcohol solution was added to the precipitate, followed by extraction. This operation was performed again.
70 %エチルアルコールで抽出された 3回分の上澄液 を集めこれをプロラミ ン画分とし、 残りの沈殿物をグル テリ ン画分とした。 The three supernatants extracted with 70% ethyl alcohol were collected and used as the prolamin fraction. The terin fraction was used.
各画分の窒素量はゲルダール法により測定した。  The nitrogen content of each fraction was measured by the Geldar method.
5 ) たんぱく質の定量  5) Quantification of protein
1 ) で調製した試料について、 全たんぱく質量をゲル ダール法により測定した。 この測定値に水分補正をして もとの供試品中のたんぱく質量に換算し直した。  For the sample prepared in 1), the total protein mass was measured by the Geldall method. The measured values were corrected for moisture and converted back to the protein mass in the original sample.

Claims

請求の範囲 The scope of the claims
1 . 穀類を加圧室内の液中に入れ、 該加圧室に 1 0 0 0 気圧以上、 9 0 0 0気圧以下の圧力を内部変質に要する 時間加え、.該加圧後の穀類を乾燥させることを特徴とす る高圧処理穀類の製造方法。  1. Put the cereal into the liquid in the pressurized chamber, apply a pressure of more than 1000 atm and less than 900 atm to the pressurized chamber for the time required for internal transformation, and dry the cereal after pressurization. A method for producing high-pressure treated cereals.
2 . 前記加圧後の乾燥により、 穀類の含水率が 1 0 % 以上 3 0 %以下とされることを特徵とする請求項 1に記 載の高圧処理穀類の製造方法。  2. The method for producing high-pressure treated cereals according to claim 1, wherein the moisture content of the cereals is adjusted to 10% or more and 30% or less by drying after the pressurization.
3 . 前記加圧が、 1 0分以上 3 0分以下の間行われるこ とを特徴とする請求項 1に記載の高圧処理穀類の製造方  3. The method according to claim 1, wherein the pressurization is performed for 10 minutes or more and 30 minutes or less.
4 . 加圧の際の前記加圧室内の液温が 0で以上 5 0で 以下であることを特徵とする諳求項 1に記載の高圧処理 穀類の製造方法。 4. The method for producing high-pressure treated cereals according to claim 1, wherein the liquid temperature in the pressurized chamber at the time of pressurization is 0 or more and 50 or less.
5 . 加圧の際の前記加圧室内の液温が 5 0で以上 9 0 で以下であることを特徴とする請求項 1に記載の高圧処 理穀類の製造方法。  5. The method for producing high-pressure treated grains according to claim 1, wherein the liquid temperature in the pressurized chamber at the time of pressurization is 50 or more and 90 or less.
6 . 前記加圧に先立ち、 洗浄した穀類をショ糖脂肪酸 エステル、 次亜塩素酸ソーダ及び炭酸水索ナト リ ゥムの 少なく とも 1つを含有する水溶液に浸漬してこれを浸透 させることを特徴とする請求項 1に記載の高圧処理穀類 の製造方法。 6. Prior to the pressurization, the washed cereal is immersed in an aqueous solution containing at least one of sucrose fatty acid ester, sodium hypochlorite and carbonated sodium chloride to penetrate the washed cereal. The method for producing high-pressure treated cereals according to claim 1, wherein
7. 前記水溶液の温度が、 0で以上 5で以下であるこ とを特徴とする請求項 6に記載の高圧処理穀類の製造方 法 0 7. The method according to claim 6, wherein the temperature of the aqueous solution is 0 or more and 5 or less.
8. 加圧の際の前記加圧室内の液温が 0で以上 5で以 下であることを特徴とする請求項 7に記載の高圧処理穀 類の製造方法。  8. The method according to claim 7, wherein the temperature of the liquid in the pressurizing chamber at the time of pressurization is 0 or more and 5 or less.
9. 加圧室内の液中において 1000気圧以上、 90 00気圧以下の圧力を内部変質に要する時間加えられ、 該加圧後に乾燥させられたことを特徴とする高圧処理穀 類。  9. A high-pressure treated cereal characterized in that a pressure of 1,000 atm or more and 9000 atm or less is applied to a liquid in a pressurization chamber for a time required for internal transformation, and dried after the pressurization.
1 0. 含水率が 1 0%以上 30%以下とされているこ とを特徴とする請求項 9に記載の高圧処理穀類。  10. The high-pressure treated cereal according to claim 9, wherein the water content is 10% or more and 30% or less.
PCT/JP1991/001805 1990-12-28 1991-12-27 High-pressure processed grains and method of processing grains WO1992011772A1 (en)

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JPH09182565A (en) * 1995-12-29 1997-07-15 Echigo Seika Kk Production of rice having low allergen content and production of processed food
WO2005016028A1 (en) * 2003-08-18 2005-02-24 Sealight Corporation Company Method for manufacturing a biological imitation rice mixed with polysaccharide from brown seaweed and a polysaccharide paste from brown seaweed
JP2006115766A (en) * 2004-10-21 2006-05-11 Echigo Seika Co Ltd Method for producing low-allergenized wheat and method for producing processed food
WO2013113908A1 (en) 2012-02-02 2013-08-08 Societe Financiere Cormouls Houles Method for preparing a hypoallergenic food
JP2019146527A (en) * 2018-02-27 2019-09-05 株式会社タバタホールディングス Aflatoxin reduction method

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* Cited by examiner, † Cited by third party
Title
RIKIMARU HAYASHI, "Pressurized Food-Research and Development-", 25 August 1990, SANEI SHUPPAN, pages 285-286. *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09182565A (en) * 1995-12-29 1997-07-15 Echigo Seika Kk Production of rice having low allergen content and production of processed food
WO2005016028A1 (en) * 2003-08-18 2005-02-24 Sealight Corporation Company Method for manufacturing a biological imitation rice mixed with polysaccharide from brown seaweed and a polysaccharide paste from brown seaweed
JP2006115766A (en) * 2004-10-21 2006-05-11 Echigo Seika Co Ltd Method for producing low-allergenized wheat and method for producing processed food
WO2013113908A1 (en) 2012-02-02 2013-08-08 Societe Financiere Cormouls Houles Method for preparing a hypoallergenic food
FR2986401A1 (en) * 2012-02-02 2013-08-09 Financ Cormouls Houles Soc PROCESS FOR PREPARING A HYPOALLERGENIC FOOD
JP2019146527A (en) * 2018-02-27 2019-09-05 株式会社タバタホールディングス Aflatoxin reduction method

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KR920702931A (en) 1992-12-17

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