JP2002084996A - Brown rice using sprouted chaff as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain brown rice with a higher nutritive value than that of sprouted brown rice, by producing sprouted chaff and threshing the chaff. SOLUTION: This brown rice is obtained by forcing of sprouting of chaff with a water absorption and hot water treatment, stopping the chaff sprouting with a cold water treatment when sprouted, and then drying and threshing the resultant product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processing technique for paddy, and more particularly to a germinated paddy.

[0002]

2. Description of the Related Art Sprouted brown rice has been provided in which brown rice is germinated to have a higher nutritional value than brown rice. Regarding the nutritive value of germinated brown rice, its components and amounts are introduced in various literatures in comparison with brown rice. By the way, when rice is cultivated, it is germinated from rice and grown into rice seedlings, but not from brown rice obtained by removing rice hulls and the like from rice. The difference in this technology is that rice is covered and protected with rice hulls, which cover the primary endosperm and germ of the brown rice, the outer paste layer, the seed coat and the skin, which make up brown rice. This is partly because in the water immersion when germinating both, the outflow of nutrients at the time of germination differs depending on the coating layer between the unhulled rice and brown rice. It seems that the one used has been more effective. Therefore, the inventor focused on germinated rice.

[0003]

SUMMARY OF THE INVENTION The present invention seeks to produce sprouted rice having a higher nutritive value than sprouted brown rice, and to thresh this to provide brown rice having a higher nutrient value than sprouted brown rice.

[0004]

According to the present invention, rice germ is germinated by water absorption and warm water treatment, germinated by cold water treatment at the time of germination, then dried and threshed to produce brown rice.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS To explain the embodiment of the present invention, paddy is packed in a bag and put in a tank filled with water. The tank will be provided with a circulating water channel, a water supply and drainage channel, and an electric heater for pumping water from the tank. A paddy germinator is similar to this. Water temperature of the tank is about 15 ℃
The water is fountain and aerated to circulate while absorbing oxygen. This is continued for 2 days to allow the paddy to fully absorb. The water absorption is estimated to be about 25% by weight.

Next, the water temperature in the tank is maintained at 30 ° C. to 34 ° C. by an inserted electric heater, and germination is promoted for 2 days by circulating the hot water in the same manner.

[0007] By this germination, the buds that have crushed the rice hulls and emerged form partly from the hill-like shape, and the young buds face. The state in which the germ sticks out the head is called the pigeon chest state. In this state, it is said that the nutrient value decreases as the nutrients in the seeds are most activated and the buds grow.
Then, cool water is injected into the tank to stop the bud formation. So-called bud stops. The bud can be stopped by maintaining the water temperature at 10 ° C for 2 hours.

[0008] In order to terminate the sprout, the cold water treatment is followed by drainage dehydration and sun drying, and the water content is reduced to about 15% through a general paddy dryer.

The dried germinated rice is subjected to a general hulling machine to remove the rice husks to produce brown rice, that is, brown rice that has undergone a germination process, and is packaged with a freshness preserving agent and the like, and then marketed.

[0010] The germinated brown rice according to the examples has a high umami taste, and is rich in umami like the food material enriched in γ-aminobutyric acid of Japanese Patent No. 2590423. In addition, the amount of phytic acid, which is a problem in brown rice, has been reduced by germination.

[0011]

[Effect] According to the present invention, a new material having a higher nutritional value than germinated brown rice and being provided in a dried form can be distributed without using freezing and preservatives, and can be cooked together with white rice. Is what you do.

Claims (1)

[Claims] 1. Brown rice made from germinated rice seeds, wherein germinated rice seeds are germinated by water absorption and warm water treatment, germinated by cold water treatment at the time of germination, then dried and threshed.