JP2003102408A - Diet rice and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain diet rice capable of being boiled like raw rice and having low acquisition calorie. SOLUTION: This diet rice is obtained by temporarily gelatinizing only the surface of raw rice by steam heating, cooling and drying the resultant product (a surface treatment process) and subjecting the resultant product to a given moist heat treatment to produce resistant starch (a resistant starch production process).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to diet rice containing a large amount of indigestible starch and capable of suppressing the calories acquired while giving a feeling of fullness.

[0002]

2. Description of the Related Art Diet therapy for suppressing acquired calories may be adopted for diabetic patients and bulimia nervosa patients. However, if the amount of food itself is reduced, a feeling of fullness cannot be obtained, which causes stress to the patient.

As a means of obtaining a feeling of fullness, low-calorie foods containing "konjac" and "seaweed" as raw materials have been provided, but they do not always provide satisfactory food. Therefore, a food using resistant starch has been proposed (Japanese Patent Laid-Open No. 10-26258).
No. 9).

However, the conventional foods using resistant starch are used as processed foods which are mixed with various foods such as mixed with noodles as in the above-mentioned publication. Therefore, when foods made from resistant starch are used as staple foods, they are limited to powdered meals such as noodles, pasta, and bread, and they are not provided as grain meals such as rice that Japanese people are familiar with.

The present invention proposes a diet rice which can be treated and eaten in the same manner as raw rice and which contains resistant starch to suppress the calories acquired, and a method for producing the diet rice.

[0006]

The method for producing diet rice according to the present invention comprises a pretreatment step of cleaning at least the surface of raw rice, and temporarily gelatinizing only the surface of the raw rice by heating with steam and then cooling. It is characterized by comprising a surface treatment step of drying and a resistant starch generating step of performing a predetermined wet heat treatment.

Further, the diet rice according to the present invention is obtained by adopting the above-mentioned production method, by temporarily gelatinizing the surface and then drying it, and part of the starch is converted into resistant starch by heat treatment with dampness. It is characterized by.

[0008] Therefore, the moist heat treatment causes annealing (reorganization, recrystallization), part of the rice starch is changed to resistant starch, and the food can be cooked and cooked like normal raw rice. In particular, before the wet heat treatment, only the surface of the raw rice is gelatinized and cooled to form a starch layer film on the surface, thereby preventing "cracking" that occurs in the product obtained by directly subjecting the raw rice to the wet heat treatment.

The present invention is also characterized in that, in the pretreatment step of the above-mentioned production method, raw rice is subjected to fermentation treatment with lactic acid bacteria of plant origin or enzyme treatment by once immersing it in a proteolytic enzyme solution. According to the present invention, the surface treatment is performed after the protein in rice is decomposed by the above treatment.

[0010] Therefore, by subjecting the peptide in rice to the peptide in rice by the decomposition of the protein, a heat-resistant treatment is performed to form a resistant starch having a stronger bond than in the ordinary annealing.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Next, an embodiment of the present invention will be described based on the order of steps of its manufacturing method. The method of the present invention comprises a pretreatment step, a surface treatment step, and a resistant starch producing step. The pretreatment step is a means for carrying out the proteolytic treatment by "fermentation treatment" (first embodiment), "enzyme treatment".
The method (the second example), the method (the third example) performed by "combining the enzyme treatment and the fermentation treatment", and the means (the fourth example) which does not perform the proteolytic treatment can be selected, and the surface treatment The process and the resistant starch generating process are basically common to the respective embodiments.

<First Example> As shown in FIG. 2, the pretreatment step of the first example which employs the fermentation treatment includes washing treatment, soaking treatment, draining treatment, fermentation treatment, neutralization treatment and washing treatment. To do.

Raw rice as a raw material is used for washing the rice (hereinafter, the weight indication is the value when the raw material "1.6 kg" is used).
Is stirred with 0.1% magnesium chloride solution at 65 ° C. for 1 minute, then drained, further stirred with 0.2% citric acid solution for 1 minute, drained again, and washed with water. This rice washing treatment is intended to remove various bacteria adhering to the surface of raw rice.

The drained raw material that has been washed with rice is treated with water (4
0 ° C) 2.4 kg, sodium chloride 72 g, 50% lactic acid solution 0.24 ml, plant-derived lactic acid bacterium culture solution 50 ml
After immersing in the liquid containing the solution for 1 hour (immersion treatment) and draining with a colander (water draining treatment), 2 in an atmosphere of 30 ° C.
Fermentation is carried out by leaving it for a day (fermentation treatment). The addition of the lactic acid solution is pH adjustment for promoting fermentation, and the purpose of the fermentation is to appropriately decompose the protein in raw rice, which is a raw material, and the produced peptide remains and adheres in the rice. To the extent, it does not perform complete fermentation.

When the fermentation process is completed, the product is immersed in a 0.01% calcium hydroxide solution (30 minutes, three times) for neutralization, washed with fresh water, and the pretreatment is completed.

When the above-mentioned pretreatment step is completed, the surface treatment step illustrated in FIG. 3 is carried out. The surface treatment step forms a recrystallized film of starch on the surface of raw rice in advance by steam heating treatment. The cooling treatment, the cooling treatment, the loosening treatment, and the drying treatment are sequentially performed.

In the steam heating treatment, the surface of the raw rice is gelatinized by leaving it in a steam atmosphere at 90 ° C. or higher for 15 minutes, stirring it again, and then leaving it in the steam atmosphere at 90 ° C. or higher for 15 minutes again. Then, it is left to cool, and then stored in a refrigerator overnight, to dry the α-ized surface. Further, the cooled raw rice is loosened to be in a separated state, and the moisture content is 23
% To dry and send to the next resistant starch production step.

In the resistant starch producing step, a bag-filling process, a moist heat treatment, and a water-absorption process (leaved in the bag-filled state) are sequentially performed. That is, the formation of resistant starch is that the starch granules are annealed by heat-moisture treatment of starch to make it resistant to digestion. As a concrete means, first, the rice which has been subjected to the surface treatment is divided into a predetermined amount and sealed in bags (bagging process).

The moist heat treatment is carried out by treating the packed rice in a high temperature chamber (7
It is carried out by storing at 0 ° C for 16 hours. That is, since the water contained in the rice itself is released in the bag and the temperature is raised by the atmosphere, the moist heat treatment can be easily performed by continuing the storage in the high temperature chamber.

Further, after the moist heat treatment is finished, it is allowed to cool naturally,
Condensation in the bag is absorbed in the rice, and the treated rice retains the same water content as the dry state at the end of the surface treatment process (diet rice:
(Production exhibition) can be obtained.

Thus, the treated rice has an appearance (without cracks or cracks) similar to that of normal raw rice, and part of the starch is changed into resistant starch by the moist heat treatment. Even if you cook rice just like raw rice or eat other foods to eat the same amount of food as usual, you will get a feeling of fullness with less calories acquired. Moreover, it is possible to easily diet with a granular diet instead of a powder diet as in the conventional diet diet.

<Second Example> The second example is one in which the protein was treated with an enzyme in the pretreatment step.
As shown in FIG. 3, after the washing treatment (the same treatment as in the first example) is completed, it is immersed in a solution (50 ° C.) in which an enzyme (protease or the like) is dissolved for a predetermined time (1 to several hours), and drained and then clean water The cleaning process is performed by.

Also in this second embodiment, the decomposition of the protein by the enzyme is carried out to the extent that the peptide remains in the rice or adheres to the surface, and the decomposed peptide is dissolved in a large amount in the enzyme solution. The processing time should be such that it does not occur.

<Third Embodiment> In the third embodiment, the protein is decomposed by both fermentation and enzyme treatments. An enzyme (acidic protease or the like) is added to the immersion liquid in the immersion treatment of the first embodiment. May be added and mixed, and the other points are the same as in the first embodiment.

[0025] In the above examples, a part of the rice protein was decomposed and converted into a peptide in the pretreatment step, and the presence of this peptide resulted in the binding of amylose as a result of the annealing during the moist heat treatment. Is solidified, and the change to resistant starch can be performed effectively in a short time.

Of course, the present invention is not limited to the pre-treatment of proteolytic treatment, and the pre-treatment step may be only the washing rice treatment (fourth embodiment).
In this case, the wet heat time in the wet heat treatment step is longer (24 hours) as compared with the case where the above-mentioned protein decomposition treatment is performed.

In order to prove that a part of the starch in the rice of the present invention was changed to resistant starch, "the amount of reducing sugars obtained by enzymatically decomposing a gelatinized sample by the Somogy Nelson method" by BAP method was used. FIG. 6 shows a comparison of the results of the first embodiment and the fourth embodiment with the ordinary rice which is the raw material.

The present invention is not limited to the above-mentioned embodiment, and the materials used and the numerical values are appropriately determined within the scope of achieving the object of the present invention.

[0029]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, diet rice is prepared by temporarily gelatinizing only the surface of raw rice by heating it with steam, and then subjecting it to a predetermined moist heat treatment to convert a part of the rice starch into resistant starch. It is known that resistant starch is conventionally produced by heat-moisture treatment of starch in the production method and diet rice, but if the raw rice is simply subjected to heat-moisture treatment, cracks and cracks occur, and commercialization is not possible. could not. However, by performing the surface treatment in advance as in the present invention, it is possible to provide a diet rice that is similar to raw rice without cracks or cracks.

Further, according to the present invention, resistant starch can be efficiently produced by decomposing a part of rice protein as a peptide as a pretreatment to prepare a peptide.

[Brief description of drawings]

FIG. 1 is a block diagram of the overall processing steps of an embodiment of the method of the present invention.

FIG. 2 is a block diagram of a pretreatment process of the first embodiment.

FIG. 3 is a block diagram of the surface treatment process.

FIG. 4 is a block diagram of the resistant starch generating process.

FIG. 5 is a block diagram of a pretreatment process of the second embodiment.

FIG. 6 is a comparison table of reducing sugar amounts exhibited by the same product.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Masayoshi Sugiyama             Niigata Prefecture Kitakanbara-gun Sasakami Village Large Katsuya character Yokomichi             918 112 Biotech Japan Co., Ltd.             Within F term (reference) 4B018 LB10 MD49 ME01 MF04 MF12                 4B023 LC09 LE02 LK17 LK18 LP03                       LP06 LP08 LP14 LP15 LP16

Claims (7)

[Claims] 1. A pretreatment step of cleaning at least the surface of raw rice, a surface treatment step of temporarily gelatinizing only the surface of the raw rice by heating with steam, and then cooling and drying, and a predetermined wet heat treatment. A method for producing diet rice comprising a resistant starch producing step. 2. The method for producing diet rice according to claim 1, wherein the raw rice is once fermented with lactic acid bacteria of plant origin in the pretreatment step. 3. The method for producing diet rice according to claim 1, wherein, in the pretreatment step, raw rice is once immersed in a proteolytic enzyme solution and subjected to an enzyme treatment. 4. The method for producing diet rice according to claim 1, wherein in the pretreatment step, raw rice is once subjected to an enzymatic treatment with a proteolytic enzyme and then subjected to a fermentation treatment with a lactic acid bacterium derived from a plant. 5. The resistant starch producing step comprises bagging the dried rice after completion of the surface treatment step in a predetermined water content state and leaving it in a high temperature atmosphere in the bag state to carry out a moist heat treatment. The method for producing diet rice according to any one of claims 1 to 5. 6. A diet rice characterized in that the surface thereof is temporarily gelatinized and then dried, and a part of the starch is converted into resistant starch by heat treatment with damp heat. 7. The diet rice according to claim 6, wherein the rice is subjected to a proteolytic treatment and then a surface treatment.