JP2002125467A - Method for promoting nutritive value of rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for promoting the nutritive value of rice comprising making ingredients as factor related to food taste and/or nutrients positively absorb into rice itself. SOLUTION: This method for promoting the nutritive value of rice is characterized by comprising the following practice: an aqueous solution of nutrients for human body is infiltrated into a paddy field during the period ranging from rice heading to the substantial completion of the ovary growth of brown rice to make the nutrients absorb via the root of rice into the rice in its mature stage.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for increasing the nutritional value of rice.

[0002]

2. Description of the Related Art Conventionally, rice is harvested as rice after a nursery period and a growing period. Specifically, rice is planted in a paddy field and self-pollinated at the time when the ears of rice appear. The embryo and endosperm develop in the embryo sac of the tuft, and at the same time, the entire ovary also begins to develop, grows as rice grains in the rice hulls, cuts the rice at the ripe stage, and then can be obtained by milling Things. It is said that the taste of the rice itself obtained in this way is affected by the mineral components, and various methods for determining the taste from the viewpoint of the mineral components have been developed.

[0003] Mineral components include phosphorus (P), potassium (K), magnesium (Mg), calcium (Ca), zinc (Zn), manganese (Mn), sulfur (S), and the like. While being absorbed by rice and entering the inside of the rice, it is combined with starch, protein or other organic substances to be converted into an organic complex, which is greatly related to taste and is a factor of taste.

[0004]

However, in order to improve the taste of rice, it is only necessary to effectively add these mineral components, which are factors for improving the taste, to rice, but in general, they are sprayed on the field as fertilizer. However, there is no other way but to effectively absorb the mineral components into the rice by dissolving it in the paddy field, and there is no means for the rice itself to actively absorb the components and nutrients that are factors related to taste, and therefore, conventionally, for example, As a method of increasing the nutritional value of rice, there is a method of adding nutrients at the time of cooking rice, but such work is complicated, and depending on the method of cooking rice, the taste and color of the rice changes, causing trouble when eating, Furthermore, nutrients often do not penetrate into the inside of rice, and there is a risk that nutrients may flow out during cooking, and there is no method of absorbing mineral components or combining these nutrients. .

[0005]

According to the present invention, an aqueous solution in which nutrients are dissolved in the human body is infiltrated into a field after heading of the rice until the ovary growth of brown rice is almost completed. Another object of the present invention is to provide a method for increasing the nutritional value of rice characterized by absorbing nutrients from the roots.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS According to the present invention, after planting rice seedlings in a paddy field, when the seedlings grow and become rice, the ovary after fertilization develops in the process of self-pollination, fertilization and maturation. It grows as brown rice in the rice hulls to form the outer shape of the rice grains. During the growth process of the ovary, the ovary growth is almost completed, that is, from about 5 days after heading to about 20 days. An aqueous solution in which nutrients and minerals such as calcium, vitamins, and carotene are dissolved penetrates the rice field that has emerged within days, and the development of embryos and endosperm in the rice ovary is completed and the outer shape of the rice grain is formed. In the meantime, the nutrients and minerals are absorbed from the roots of the rice to enhance the nutritional value of the rice itself and to improve the taste.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described in detail.

According to the present invention, an aqueous solution in which nutrients and mineral components of the human body are dissolved is penetrated into the field during the growing period of rice,
Nutrients added together with the nutritional value of rice, regardless of the rice's cooking state and cooking form, by absorbing from the roots of rice and impregnating into the structure of brown rice in the rice hulls so that the rice grains themselves contain nutrients. And a method for improving the taste of rice.

Generally, in the process of growing rice, first, rice seedlings are planted in a paddy field to promote the growth of the rice seedlings. When the seedlings head out and become rice, they self-pollinate and are fertilized. The eggs that have grown continue to divide and grow into embryos and endosperm and mature, and when the embryo and endosperm begin to develop, the ovary that surrounds them also begins to develop and grows in rice hulls as rice grains. Go.

In the ovary, the outer shape of the rice grain is completed approximately 20 to 25 days after heading and fertilization, and after 30 days, the inside of the rice is nearing completion, and the original yellowness of brown rice It becomes a state of transparent sensation, and matures around 45 days. In the rice growing process, during the period of the ovary growth from about 5 days to about 20 days after heading, an aqueous solution in which nutrients and mineral components are dissolved is infiltrated into the field and passed through the roots and stems of the rice. It is sent to the ear ovary to be impregnated into rice tissue.

As nutrients, calcium, vitamins, carotene and the like are used.

However, the present invention is not limited to this, and other nutrients can be used as long as they are water-soluble nutrients.

The mineral components usually include phosphorus (P), potassium (K), magnesium (Mg), calcium (Ca), zinc (Zn), manganese (Mn), sulfur (S), and the like. These components are mainly present in the soil in an inorganic form, but are absorbed by rice and enter the developing rice, and combine with starch, proteins or other organic substances to form an organic complex. It is a variable component.

Among these mineral components, the content of N, P, K, Mg, etc. is a major factor related to the taste of rice. For example, as a delicious rice, the higher the chemical equivalent ratio of Mg / K and Mg / K · N, the more delicious the rice. Therefore, the mineral components that improve the taste of rice are added while being regulated. These mineral components can be mixed with nutrients for the human body and used as an aqueous solution.

As a means for absorbing nutrients from the roots, an aqueous solution of nutrients and mineral components is preliminarily flooded in the field, and solid rectangular granular or powdery nutrients are poured into the water. There is also a method of dissolving nutrients in field water.

[0016]

According to the invention of claim 1, after heading of the rice,
Until the ovary growth of brown rice is almost completed, nutrients are absorbed from the roots of rice and impregnated into the tissue of rice, so nutrients are contained in rice in the form of raw rice, usually Has the effect of ingesting nutrients higher than the nutritional value of the rice itself only by having a meal made of rice.

According to the second aspect of the present invention, an aqueous solution in which a mineral component is mixed with a nutrient can be absorbed from the root, so that the nutrient can be taken in while improving the taste of the rice. , The cooking form changes, and there is an effect that a wide variety of cooking can be enjoyed.

Claims (2)

[Claims] 1. After the heading of rice, until the ovary growth of brown rice is almost completed, an aqueous solution in which nutrients are dissolved in the human body is infiltrated into the field to absorb nutrients from the roots during the rice maturation period. A method for increasing the nutritional value of rice characterized by the following. 2. The method for increasing the nutritional value of rice according to claim 1, wherein an aqueous solution in which a mineral component is dissolved is penetrated into a field together with nutrients for the human body.