JP2000300193A - Method for modifying rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To modify rice through shortly removing a protein component contained in rice at low cost by contacting with rice the water on the cathode chamber side obtained by diaphragm electrolysis of a specific aqueous salt solution. SOLUTION: A rice is modified by contacting with rice the water on the cathode chamber side obtained by diaphragm electrolysis of an aqueous solution of an inorganic salt to remove a protein component, mainly glutelin, contained in rice. As the inorganic salt, a common salt is preferably used, and as the water generated by electrolysis, strongly alkaline water at >=pH 10.0 is preferably used. The protein component content of rice is higher toward the outer layer of rice, and it is eluted in high efficiency through contacting with the above water to bring the rice into a low-protein rice. The low-protein rice is used as a raw material for brewing and confectionery and also as a food material prepared for those such as kidney disease patients who are taking an alimentotherapy.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for modifying rice for reducing the amount of protein components contained in rice.

[0002]

2. Description of the Related Art Generally, rice produced in Japan contains 6 to 8% of a protein component, and low protein rice is prepared by removing a part of the protein component contained in the rice. Low-protein rice is used as a raw material for sake brewing and confectionery because of its proper processing, and is also used as a food material for persons who are on a diet, such as patients with kidney disease. Therefore,
Low protein rice is useful in these fields.

[0003] Low protein rice is produced by treating rice with a protease or milling brown rice to a high degree of about 50%. Further, as a similar product of low protein rice, a molded product in which starch or wheat flour is kneaded, extruded with an extruder and molded into a rice shape has been produced.

[0004]

As described above, low-protein rice and similar products of low-protein rice are useful in special fields, but their production is troublesome, expensive, and expensive. The taste is not enough. Accordingly, it is an object of the present invention to address these issues.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a method for reforming rice. The present invention relates to a method for reforming rice. It is characterized by removing protein components contained in rice by contacting it with rice.

[0006] In the rice reforming method according to the present invention, the aqueous salt solution as the water to be electrolyzed is a saline solution, the electrolyzed water is strongly alkaline water, and the electrolyzed water has a pH of 10. It is preferably strong alkaline water exceeding 0.

[0007]

The method for modifying rice according to the present invention is intended to reduce the protein component, which is mainly glutelin, contained in rice, and the content of such protein component is closer to the outer layer of rice. More. For this reason, by bringing rice into contact with alkaline water, which is electrolytically generated water on the cathode chamber side, protein components that are abundant in the outer layer are efficiently eluted, and rice becomes low protein rice with low protein components. in this case,
Alkaline water is strongly alkaline, and particularly has a pH of 1
In the case of strongly alkaline water of 0.0 or more, the elution of the protein component is performed more efficiently.

As described above, according to the method for modifying rice according to the present invention, a method of treating rice with a protease, a method of grinding brown rice to a high degree of about 50%, and a method similar to low protein rice Compared with the method of producing a product, it is possible to reduce the number of steps and suppress an increase in cost.

[0009] The low protein rice produced by the method for modifying rice according to the present invention has less decrease in taste and lower cost increase than conventional low protein rice. Naturally, in comparison with protein rice analogs, the taste is better and the cost is lower than in the production method of low protein rice analogs.

[0010]

[Example] (Cooking experiment) In this experiment, Nipponbare, a standard rice, was used as test rice, and tap water (pH
6.85), acidic water (pH 2.5
8), a rice-cooking experiment was performed by the rice-cooking method shown in FIG. 1 by using alkaline water (11.92) as electrolyzed water.
However, the test rice was Nihonbare from Shimane Prefecture (Uruchi rice from Shimane Prefecture in 1998), the tap water was tap water from Kintsucho, Matsue Prefecture, and the electrolyzed water was electrolyzed water generator (R) manufactured by Hoshizaki Electric Co., Ltd.
OX-20TA type) acidic water and alkaline water electrolytically generated by OX-20TA type. As the water to be electrolyzed, a saline solution prepared by adding a concentrated saline solution to the above tap water to a concentration of 0.1% by weight is used. .

[0011] As shown in FIG.
It consists of a rice washing step of washing the test rice, a soaking step of immersing the washed rice after the washing, and a rice cooking step of heating, steaming and storing the dipped rice after the washing. In the rice cooking method, 145 g of the test rice was washed and drained three times using 300 ml of test water each time, and tap water was added to the washed rice, and the rice was immersed at 25 ° C. for 30 minutes. Drain, and add new test water to the dipped rice
Water was doubled, heated in an electric rice cooker for 18 minutes, and then steamed for 12 minutes to complete rice cooking.

In the rice cooking experiment, the rice washing water and the immersion water were collected, and the protein components eluted in the rice washing water and the immersion water were measured. The dye binding method (Bradford 1976) was used for the measurement of the protein component. The obtained results were compared with the pH and oxidation-reduction potential (O
RP) is shown in Table 1. However, the protein component elution amount in Table 1 is the sum of the protein components eluted in both the recovered rice washing water and the immersion water.

[0013]

[Table 1]

(Dissolution Experiment of Protein Component) In this dissolution experiment, the rice used in the rice cooking experiment described above was used as test rice, and electrolyzed water of various pH (pH 7.0 to pH 12.0) was used as test water. Then, the test rice was washed and immersed under exactly the same conditions as those of the rice washing and immersion steps in the rice cooking experiment, and then the washing water and the immersion water were collected, and the protein component was measured by the dye binding method described above. did. The results obtained are shown in Table 2 together with the pH of each test water. The elution amount in Table 2 is the same as the elution amount of the protein component shown in Table 1.

[0015]

[Table 2]

As is apparent from Tables 1 and 2, when alkaline water, which is electrolyzed water, is used as the test water for treating the test rice, the protein content in the test rice is large. It can be seen that they elute. In this case, the pH of the test water
In other words, the higher the test water, the more alkaline the test water, the greater the amount of protein component eluted. In particular, the sample water is p
When the alkaline water is H10.0 or more, elution of the protein component is more efficiently performed.

As described above, according to the method for modifying rice according to the present invention, a method of treating rice with a protease, a method of grinding brown rice to a high degree of about 50%, and a method similar to low protein rice Compared with the method of producing a product, it is possible to reduce the number of steps and suppress an increase in cost.

The low protein rice produced by the method for modifying rice according to the present invention can reduce the decrease in taste and suppress the increase in cost as compared with the conventional low protein rice. In comparison with a similar product, it is natural that the taste is better and the cost is lower as compared with a method for producing a similar product of low protein rice.

[Brief description of the drawings]

FIG. 1 is a process chart showing a rice cooking method adopted in a rice cooking experiment of the present invention. You.

Claims (4)

[Claims] An electrolyzed aqueous solution produced in a cathode compartment by contacting a salt aqueous solution in which an inorganic salt is dissolved with an electrolytic solution in a cathode compartment is brought into contact with rice to remove protein components contained in the rice. A method for reforming rice, characterized in that: 2. The method for reforming rice according to claim 1, wherein
The method of modifying rice, wherein the inorganic salt is salt. 3. The method for reforming rice according to claim 1, wherein
The method of reforming rice, wherein the electrolyzed water is strongly alkaline water. 4. The method for modifying rice according to claim 1, wherein
The method for modifying rice, wherein the electrolyzed water is a strongly alkaline water having a pH of more than 10.0.