JP2003245049A - Enrichments for boiled rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide enrichments satisfying all the requirements of (1) satisfying necessary calcium amount, (2) satisfying necessary amount of e.g. vitamin (3) reducing the use amount of the enrichments based on polished rice and (4) making the size of the enrichments slightly different from that of normal rice. <P>SOLUTION: The enrichments comprise (i) enriched rice A containing polished rice grains and calcium-containing layers coating the polished rice grains and (ii) enriched rice B comprising polished rice grains containing at least water-soluble vitamin and (a) calcium-containing hydrophobic internal layers, (b) calcium and iron-containing middle layers and (c) outer layers each coating the polished rice grains. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a nutrient enhancer for cooked rice.

[0002]

2. Description of the Related Art In terms of nutrition, brown rice containing a large amount of vitamins and the like is superior to polished rice, but generally, polished rice having a better taste than brown rice is favorably eaten. Therefore, conventionally, a nutrition-enhancing agent for cooked rice that is added to polished rice to cook rice is commercially available. This is polished rice coated with vitamins and calcium. Using this nutrient enhancer for cooked rice, cooked rice having the same nutritional value as brown rice can be obtained without impairing the taste.

[0003]

The average daily required amount of calcium is said to be 600 mg, but according to the 2000 National Nutrition Survey, the intake of calcium was 20-29.
For an old man, the daily dose is 482 mg, and for a 20-29 year old woman, the daily dose is 440 mg. Inadequate intake of calcium among nutrients has become a problem in recent years. Even if the above-mentioned nutrient enhancer is used, it is insufficient to make up for such a deficiency. Therefore, it is conceivable to increase the amount of calcium in the above-mentioned nutrient enhancer, but (1) when the amount of calcium is increased while simply maintaining the amount of other nutrients to be added, the amount of calcium will be higher than that of ordinary polished rice. It becomes extremely large, which makes it unsuitable for the method of cooking by mixing it with polished rice; on the other hand, (2) the size of the nutrient fortifier is made equal to that of the conventional one and added to the polished rice. When the amount of the nutrient enhancer is increased, the handling becomes inconvenient and the influence on the taste quality of cooked rice becomes large. Therefore, the present invention provides: (1) Satisfying the required amount of calcium (3 cups of cooked rice
(2) To meet the required amount of vitamins, etc .; (3) To reduce the amount of nutrient enhancer used for polished rice; and (4) The purpose of the present invention is to provide a nutritional fortifier that meets all the requirements that the size of the rice is not much different from that of normal rice.

[0004]

Means for Solving the Problems As a result of intensive investigations, the present inventors have produced two types of fortified rice with different amounts of nutrients, and one of them has two calcium-containing layers. By using a mixture of two types of fortified rice, it was found that all of the above requirements could be satisfied, and the present invention was completed.

That is, the present invention contains (1) (i) fortified rice A containing polished rice grains and a calcium-containing layer coating the polished rice grains, and (ii) one or more water-soluble vitamins. For cooked rice containing milled rice grains, and (a) a hydrophobic inner layer containing calcium, (b) an intermediate layer containing calcium and iron, and (c) a fortified rice B coating the milled rice grains with an outer layer. The nutritional enhancer, (2) the calcium content of the fortified rice A is 4.0 to 6.0% by weight,
(1) The nutrient enhancer for cooked rice according to (1), wherein the calcium content of the fortified rice B is 0.6 to 1.0% by weight, and (3) 40 to 60% by weight of the calcium contained in the fortified rice B is the inner layer. And (4) fortified rice B is contained in the intermediate layer containing 0.10
0.25% by weight of vitamin B ₁ , 0.004 to 0.01
2 wt% of vitamin _B 2, 0.4 to 0.8 wt% of niacin, 0.006 to 0.015 wt% of vitamin _B 6, 0.15 to 0.50 wt% of pantothenic acid, 0.
1-0.5% by weight Vitamin E and 0.08-0.2
The nutrient enhancer for cooked rice according to (1) above, containing 5% by weight of iron, and (5) enhanced rice A and enhanced rice B in a ratio of 3: 1 to 1: 1.
The nutrient enhancer for cooked rice according to (1) above, which is included in a weight ratio of
(6) With respect to 100 parts by weight of polished rice, the above (1) to (5)
0.5 to 5.0 of the nutrient enhancer for cooked rice according to any one of items
A method for producing cooked rice, characterized by adding parts by weight to cook rice, (7) above (1) to 100 parts by weight of polished rice
(5) 0.5 to 0.5 of the nutrient enhancer for cooked rice according to any one of items
It provides cooked rice obtained by adding 5.0 parts by weight and cooking rice.

DETAILED DESCRIPTION OF THE INVENTION

In the present specification, the numerical value indicating the amount of each nutrient is
It shall be based on the numerical value analyzed by the analysis method described in Appendix 1 of the Nutrition Labeling Standards (Ministry of Health and Welfare). The nutrient enhancer for cooked rice of the present invention comprises (i) a fortified rice A containing a polished rice grain and a calcium-containing layer coating the polished rice grain, and (ii) 1
Polished rice grains containing one or more water-soluble vitamins, (a) a hydrophobic inner layer containing calcium, (b) an intermediate layer containing calcium and iron, and (c) which coats the polished rice grains And fortified rice B including an outer layer. Primarily, the strengthened rice A has a role of strengthening calcium. On the other hand, the fortified rice B has a role of strengthening nutrients other than calcium, and also has a role of assisting the fortified rice A in strengthening calcium. Above (1)-
From the requirement (4), the calcium content of the nutrient enhancer for cooked rice of the present invention is preferably about 3 to 4% by weight. Similarly, the mixing ratio and amount of the fortified rice A and the fortified rice B are also limited within a certain range, and are usually mixed at a weight ratio of about 3: 1 to 1: 1. Usually about 0.5 ~
Use 5.0 parts by weight. It suffices that the fortified rice A and the fortified rice B are mixed at the time of use, and the nutrient enhancer for cooked rice of the present invention is, for example, (i) one in which the fortified rice A and the fortified rice B are mixed and placed in a container, or mixed. A small amount (eg, the amount used for one polished rice) placed in a bag or the like and sealed, (ii) strengthened rice A and strengthened rice B put in separate containers, or separately A small amount (for example, the amount used for one polished rice) is put in a bag (preferably connected bags) and sealed, and the strengthened rice A and the strengthened rice B are sequentially added when cooking rice. Or those that are used by throwing in at the same time
Etc. may be used.

Fortified Rice A Fortified rice A is obtained by coating polished rice grains with a calcium-containing layer. The milled rice grain may be glutinous rice or glutinous rice regardless of the place of production and variety as long as it can be used for food. The milled rice grains may be milled rice by a conventional method, regardless of the milling degree, and do not include brown rice. The milled rice may be directly used for the production of the fortified rice A, but it is preferable to sterilize the microorganisms adhering to the surface thereof in order to improve the storage stability. Sterilization can be suitably carried out, for example, by spraying an aqueous citric acid solution.

Examples of the calcium source of the calcium-containing layer contained in the fortified rice A include eggshells and shells (eg,
Shells such as oysters or scallops), bones of livestock and poultry animals and fish, pearls, crushed coral or powders obtained by baking the same, or natural calcium such as calcium extracted from milk;
Calcium carbonate, calcium gluconate, calcium ascorbate, calcium pantothenate, calcium acetate, calcium lactate, calcium L-glutamate, calcium oxide, calcium acid pyrophosphate, calcium citrate, calcium chloride, calcium stearyl lactate, calcium stearoyl lactate, calcium sulfate. , Synthetic calcium such as tricalcium phosphate or calcium dihydrogen phosphate. The calcium source is not particularly limited, but natural calcium is preferable.
These may be used alone or in combination of two or more.

From the viewpoint of strength and the like, the calcium-containing layer preferably contains a coating agent, a binder, an excipient and the like in addition to the calcium source. Examples of the coating agent, binder, and excipient include polysaccharides or their inclusions,
Examples include monosaccharides or sugar alcohols thereof and disaccharides or sugar alcohols thereof. Examples of polysaccharides or their inclusions are starches (eg, corn starch, potato starch, sweet potato starch, wheat starch, waxy starch, tapioca starch, starch such as kudzu and potato starch; flour such as wheat flour and rice flour; and α
Starch, water-soluble starch, modified starch, and starch derivatives such as dextrin). Examples of monosaccharides or sugar alcohols thereof include L-arabinose,
D-xylose, D-2-deoxyribose, D-ribose, D- or L-galactose, D-glucose,
D-mannose, D-fructose, L-sorbose,
L-fucose, L-rhamnose, D-glucosamine, D
-Sorbitol, D-mannitol, galactitol,
And erythritol and the like. Examples of disaccharides and their sugar alcohols are cellobiose, gentibiose,
It includes isomaltose, kojibiose, lactose, lactitol, laminariose, laminaribiose, maltose, melibiose, nigerose, sophorose, sucrose, palatinose, maltitol, trehalose, xylitol, palatinit, reduced maltose starch syrup and reduced starch syrup. In addition, as gum, gum arabic, xanthan gum, guar gum, locust bean gum, quince seed polysaccharide, pectin, agar, gelatin,
Acacia gum, tara gum, fur cerelan, pullulan,
Natural polysaccharides such as tragacanth gum, carrageenan and karaya gum, or zein may be used. In order to coat the polished rice grains serving as the core with the calcium-containing layer, the components such as the above calcium source and the coating agent are dispersed / dissolved in water to prepare a coating solution, for example, a commercially available ventilation coating pan. The coating solution may be sprayed onto the polished rice grains by a known method such as using. Usually, calcium source 3 per 100 parts by weight of water
The coating liquid is prepared using 0 to 50 parts by weight.
The blending amounts of the coating agent, the binder and the excipient may be determined on the basis that a layer having sufficient strength is formed.
The ratio of the calcium-containing layer in the fortified rice A affects the size, calcium content, strength, etc. of the fortified rice A. Therefore, the ratio of the calcium-containing layer in the fortified rice A has a suitable range, preferably 15 to 25% by weight. Fortified Rice A is preferably capable of holding about 4.0-6.0% by weight calcium.

Polished rice coated with a calcium-containing layer is
After drying, it may be used as it is as the strengthened rice A, but it is not preferable from the appearance that the calcium-containing layer is exposed.
Further, it is preferable to coat with a surface layer containing no calcium. Moreover, by coating in this way, the calcium-containing layer can be protected. As the surface layer,
Layers containing starches as a base are preferred. When such a starch-containing layer is used as the surface layer, it is possible to protect the calcium-containing layer as described above (eg, to prevent calcium loss / loss in the rice washing process) and to improve the appearance (eg, color, gloss). In addition to this, the affinity with water and the miscibility with polished rice in water are improved. Examples of the starches include the same as the above-mentioned starches as coating agents, binders and excipients. Particularly preferred as the starch-containing layer is a layer containing starch, soluble starch, modified starch and dextrin. The coating may be carried out by spraying a coating solution in which starches or the like are dispersed or dissolved in water by a known method such as using a commercially available ventilated coating pan according to a conventional method. Usually, the coating liquid is prepared by using 20 to 50 parts by weight of starch with respect to 100 parts by weight of water. Usually, the content of the surface layer in the strengthened rice A is about 1
~ 2% by weight.

Fortified Rice B The fortified rice B is (i) a polished rice grain containing one or more water-soluble vitamins, and (ii) (a) a hydrophobic inner layer containing calcium (hereinafter, simply referred to as an inner layer). In some cases), (b) an intermediate layer containing calcium and iron (hereinafter sometimes simply referred to as an intermediate layer), and (c) an outer layer. The coating may be carried out by spraying a coating solution in which each component is dispersed, dissolved or emulsified in water by a known method such as using a commercially available coating pan according to a conventional method. The ratio of these layers in the fortified rice B affects the size of the fortified rice B, the content of each nutrient, the strength, and the like. Therefore, there is a preferred range for the ratio of these layers. The inner layer is preferably 2 to 4 parts by weight, the intermediate layer is 2 to 4 parts by weight, and the outer layer is 5 to 20 parts by weight with respect to 100 parts by weight of the polished rice containing the water-soluble vitamin. The nutrients to be added to the fortified rice B are not particularly limited, but in addition to calcium and iron, for example, vitamin B ₁ , vitamin B ₂ , niacin, vitamin B ₆ , pantothenic acid, vitamin E, vitamin C, folic acid,
Inositol, vitamin P, vitamin A, vitamin D,
And carotene. Preferably, vitamins that are removed during rice polishing are selected. The amounts of the vitamins and iron to be added can be easily calculated from the amount of the enriched rice B used and the desired amount of fortification. The amount of nutrient enhancement may be determined, for example, based on the fact that cooked rice prepared by adding the nutrient enhancer of the present invention has the same nutritional value as brown rice. Specifically, fortified rice B comprises 0.10 to 0.25% by weight of vitamin B ₁ , 0.004 to 0.012% by weight of vitamin B ₂ , 0.4 to 0.8% by weight of niacin, 0.006
0.015% by weight of vitamin _B 6, _0.15~0.5
Each nutrient is preferably formulated to contain 0% by weight pantothenic acid, 0.1-0.5% by weight vitamin E and 0.08-0.25% by weight iron.

The polished rice grains in the fortified rice B may be glutinous rice or glutinous rice regardless of the place of production and variety as long as they can be used for food. Non-glutinous rice is preferably used. The milled rice grains may be milled rice by a conventional method, regardless of the milling degree, and do not include brown rice.

The water-soluble vitamins contained in the polished rice grains, which are the core of the fortified rice B, are not particularly limited, and examples thereof include niacin, pantothenic acid, and vitamin B.
₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, folic acid, inositol, vitamin P and the like. Water-soluble vitamins that are removed during rice polishing are preferably selected. The specific compound contained in the polished rice grain is
Any compound that exhibits these vitamin activities may be used, and the use of such compounds is also within the scope of the present invention. The amount is determined according to the vitamin activity. Specific compounds are exemplified below. Niacin: Nicotinic acid, Nicotinic acid amide Pantothenic acid: Calcium pantothenate, Sodium pantothenate Vitamin B ₁ : Thiamine or a salt thereof (eg, hydrochloride, nitrate, cetyl sulfate, lauryl sulfate, thiocyanate, naphthalene-1, 5-disulfonate), benzoyl thiamine disulfide, dibenzoyl thiamine vitamin _{B 2:} riboflavin, riboflavin butyrate, riboflavin 5'-phosphate ester sodium vitamin _{B 6} (pyridoxine hydrochloride) vitamin _{B 12} (cyanocobalamin) vitamin C: ascorbic Sodium acid salt, calcium ascorbate, magnesium ascorbate-2-phosphate ester, sodium ascorbate-2-phosphate ester, glucoside ascorbate

In order to make the above-mentioned water-soluble vitamins contained in the polished rice grains, a known method such as immersing in a solution prepared by dissolving the nutrients in an acetic acid solution may be used. From the viewpoint of taste, it is preferable to remove acetic acid by heating after the immersion.

The inner layer of the fortified rice B has a role of supporting fat-soluble vitamins and the like, and a role of separating "milled rice grain containing water-soluble vitamin" and "intermediate layer containing calcium and iron". The purpose of this separation is to prevent undesired reactions between water-soluble vitamins and iron. Here, by including calcium in this layer,
The amount of the calcium layer contained in the intermediate layer can be reduced. This makes it possible to reduce the size of the reinforced rice and improve the strength of the reinforced rice. Strengthened rice B
As the base of the inner layer of, for example, vegetable fats and oils, animal fats and oils, hydrogenated fats and oils thereof, fractionated fats and oils thereof,
Hardened fats and oils such as transesterified fats and oils (eg, hardened soybean oil, hardened beef tallow oil, rapeseed hardened fat, whale oil hardened fat, castor oil hardened fat, cotton seed hardened fat, safflower oil hardened fat); vegetable, animal Or mineral natural waxes (eg, candelilla wax, rice wax, carnauba wax, beeswax, paraffin wax); high melting point fatty acids (eg, palmitic acid, stearic acid, behenic acid, etc., having a melting point of 14 to 28 carbon atoms) And a hydrophobic substance such as a fatty acid) having a temperature of about 50 to 90 ° C. The hydrophobic layer may contain a fat / oil crystal form modifier or a fat / oil modifier in order to further improve the film. The fat / oil crystal form adjusting agent refers to an agent that controls the crystal form of the hardened fat / oil to a β ′ crystal form or a β crystal form after forming a film. Examples of oil and fat preparation agents include lipophilic emulsifiers and
Oils and fats obtained by adjusting specific fatty acids of hardened oils and fats are used. In addition, the mixed hardened oil and fat works.

The inner layer can contain fat-soluble vitamins such as vitamin E, vitamin A, vitamin D, and carotene. Further, it is also possible to include a fat-soluble substance obtained by modifying a water-soluble vitamin such as stearic acid ascorbate. Although these vitamins are not particularly limited, vitamins that are removed during rice polishing are preferably selected. The specific compound to be contained in the polished rice grains may be a compound having these vitamin activities or its inclusion, and the use of such a compound or its inclusion is also within the scope of the present invention. The blending amount is determined according to the vitamin activity. Specific compounds are exemplified below. Vitamin E: Naturally Extracted Mixed Tocopherols Vitamin A: Vitamin A Oil, Vitamin A Fatty Acid Ester Vitamin D: Ergocassiferol, Calcalciferol Carotene: Tuna Ela Carotene, Palm Oil Carotene, Chlorella Carotene, Carrot and Other Naturally Extracted Carotene Derivative

The source of calcium contained in the inner layer of the fortified rice B may be the same as the source of calcium contained in the fortified rice A. Among them, calcium carbonate is preferable. The inner layer of fortified rice B preferably contains about 40 to 60% by weight of the calcium contained in fortified rice B. More preferably, it is about 50% by weight.

The inner layer may further contain a coating agent, a binder, an excipient, a thickener, an emulsifier and the like. As the coating agent, binder and excipient,
For example, those exemplified as the coating agent, binder and excipient in the fortified rice A can be mentioned. As the thickener, gum arabic, xanthan gum, guar gum, locust bean gum, quince seed polysaccharide, pectin, agar, gelatin, acacia gum, tara gum, farceleran, pullulan, tragacanth gum, carrageenan and natural gums such as karaya gum, sodium alginate. , Synthetic polysaccharides such as fibrin glucose sodium and fibrin glucose calcium. As the emulsifier, for example, sucrose fatty acid, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol ester,
Examples include natural gums (eg, gum arabic, guar gum, xanthan gum, etc.).

The middle layer of fortified rice B has a role of retaining calcium and iron. Examples of the calcium source contained in the middle layer of the fortified rice B include the same as the calcium source contained in the fortified rice A. Among them, calcium carbonate is preferable. The middle layer of fortified rice B preferably contains about 40-60% by weight of the calcium contained in fortified rice B. More preferably, it is about 50% by weight. The source of iron contained in the intermediate layer is ferric chloride, iron citrate, ammonium iron citrate, iron lactate, ferric pyrophosphate, ferric sesquioxide, iron sulfate, heme iron, ferritin iron or the like natural or Sources of synthesis may be mentioned. Ferric pyrophosphate is preferred. The intermediate layer is a binder from the viewpoint of strength and the like,
It is preferable to contain an excipient, a thickener and the like. Examples of the binder and the excipient include those similar to the binder and the excipient in the reinforcing agent A. Examples of the thickener include those similar to the thickener in the inner layer.

[0020] Thus, the enriched rice B has a total amount of about 0.
6 to 1.0% by weight of calcium can be suitably retained.

The outer layer of the fortified rice B has the role of preventing the nutrients of the fortified rice B from flowing out and masking the dark color derived from iron. The outer layer does not necessarily have to be a single layer and may be composed of a plurality of layers. For example, it is preferably composed of three layers including a hydrophobic layer, an emulsifier layer and a hydrophilic layer from the inside. Here, the hydrophilic layer serving as the surface layer has a role of improving the mixing property with the polished rice in water, and the emulsifier layer has a role of binding the hydrophobic layer and the hydrophilic layer. As the base material for the hydrophobic layer, the same material as the hydrophobic material as the base material for the inner layer of the fortified rice B may be used. The hydrophobic layer may contain a fat / oil crystal form modifier and an emulsifier. Examples of the oil-and-fat crystal form modifier and the emulsifier include the same as the oil-and-fat crystal form modifier and the emulsifier in the inner layer of the fortified rice B. Examples of the emulsifier used in the emulsifier layer include the same emulsifiers used in the inner layer of the fortified rice B.
The hydrophilic layer is preferably a layer mainly composed of starches, and examples of the starches include the same starches as those used in the layer mainly composed of starches in the fortified rice A. The hydrophilic layer is preferably a layer containing starch, soluble starch and dextrin. The hydrophilic layer may contain a thickener, a colorant and the like. Examples of the thickener include those similar to the thickener in the inner layer. Riboflavin is preferably used as the colorant.

In addition, minerals, calcium absorption promoters, etc. may be added to appropriate layers of the enriched rice A and the enriched rice B, if necessary. As the mineral, magnesium silicate, magnesium hydroxide, magnesium oxide, magnesium stearate, magnesium chloride, magnesium carbonate, magnesium gluconate, magnesium salicylate, magnesium acetate, magnesium phosphate; manganese sulfate, manganese glycerophosphate, manganese gluconate,
Examples include manganese chloride; copper chloride, copper sulfate, copper gluconate; alum; potassium iodide and the like. Examples of the calcium absorption promoter include casein phosphopeptide (CP
P), vitamin D ₃ , ascorbic acid, L-lysine, lactose, sucrose and the like. As the calcium absorption promoter, casein phosphopeptide is particularly preferable.
Calcium absorption promoter is 1 part by weight of calcium,
It is preferable to use 0.3 to 3.0 parts by weight.

Strengthened Rice A and Strengthened Rice B thus obtained
The above-mentioned nutrient-enhancing agent for cooked rice of the present invention can be obtained by mixing or sacheting in a suitable ratio (usually, a weight ratio of 3: 1 to 1: 1). By adding an appropriate amount of a nutrient enhancer for cooked rice to cooked rice and cooking the rice, cooked rice with enhanced nutrients can be obtained. Usually, 0.5 to 5.0 parts by weight of the nutrient enhancer for cooked rice of the present invention is used for 100 parts by weight of polished rice. Within this range, handling is easy, and nutrition can be sufficiently enhanced without substantially affecting the taste quality of cooked rice.

【Example】

Example 1 Production of Strengthened Rice A According to the composition shown in Table 1, a primary coating liquid, a secondary coating liquid and a tertiary coating liquid were prepared at the time of use. In each case, the propeller stirrer was used to carry out dissolution or stirring dispersion. The secondary coating liquid was further sieved (opening 5 mm) and used. 200 kg of polished rice was put into a coating pan (HCL-100, Freund Sangyo), and the temperature was raised for 10 minutes under the conditions shown in Table 2, then the primary coating solution, the secondary coating solution, and the tertiary coating solution. Were sequentially sprayed. Then, after drying under the conditions of Table 2, the air supply damper was closed and cooled. The obtained reinforced rice A was taken out and further sieved (6 mesh) to obtain 260 kg of reinforced rice A.

[0025]

[Table 1]

[0026]

[Table 2]

Production of fortified rice B Vitamin liquid according to the composition of Table 3, first according to the composition of Table 4
The next coating liquid, the second coating liquid, the third coating liquid, the fourth coating liquid, and the fifth coating liquid were prepared at the time of use. The vitamin solution, the second coating solution, the fourth coating solution, and the fifth coating solution were each dissolved or stirred and dispersed using a propeller stirrer. The primary coating liquid was prepared by dissolving and stirring the components other than Riken Oil E705, adding Riken Oil E705 and emulsifying the mixture with a homogenizer. The third coating liquid is composed of all components (total 11.
(63 kg) was heated and melted, and then 17 kg of tap water at 80 to 90 ° C. was mixed and emulsified with a homogenizer, then 17 kg of ice was added, and the mixture was rapidly diluted for preparation. Polished rice 30
00 kg was immersed in the vitamin solution of Table 2 at 50 ° C. for 60 minutes. Then, it was steamed for 120 seconds using a steamer (steam injection 100 ° C., rice layer 60 mm, 12 mesh). After being disentangled with a rotating brush, it was dried with a drier (75 to 80 ° C.). After it was disentangled again with a rotary brush, it was cooled to a product temperature of 40 ° C. or lower with cold air to remove broken rice to obtain vitamin-containing polished rice. 220 kg of the obtained vitamin-containing polished rice was put into a coating pan (HCL-100, Freund Sangyo), and the rotation speed was 10 rpm and the product temperature was 40.
After the temperature was raised to not less than 0 ° C., coating was sequentially performed with the primary coating liquid, the secondary coating liquid and the tertiary coating liquid according to the conditions of Table 5. In order to make the coating uniform, polishing and cooling were performed according to the conditions of Table 5, and then coating was sequentially performed with the fourth coating liquid and the fifth coating liquid according to the conditions of Table 5. After the air supply damper was closed and cooled, the obtained strengthened rice B was taken out and further sieved (6 mesh) to obtain 264 kg of strengthened rice A.

[0028]

[Table 3]

[0029]

[Table 4]

[0030]

[Table 5]

All the obtained enriched rice A and enriched rice B were mixed to obtain a nutrient enhancer for cooked rice. Table 6 shows the content of nutrients per 100 g of the obtained nutrient enhancer for cooked rice.

[Table 6]

After washing 300 g of polished rice, 4.5 g of the nutrient enhancer for cooked rice was added, and the mixture was lightly stirred, soaked for 30 minutes and then cooked to obtain cooked rice. The nutrient enhancer for cooked rice can be easily mixed with milled rice by simply stirring it lightly, and the obtained cooked rice did not show any difference in taste and appearance from ordinary cooked rice.

Test Example 1 The weight per grain of the nutrient enhancer was measured. Strengthened rice A
And, it was divided into fortified rice B and 40 grains each were measured. Similarly, as controls, the weights of Tottori Hitomere, Niigata Koshihikari (non-washed rice) and Niigata Koshihikari were measured. The results are shown in Table 7.
Shown in. As is clear from Table 7, the fortified rice A and the fortified rice B are produced in such a size that they do not feel uncomfortable when mixed with milled rice.

[0034]

[Table 7]

As is apparent from the above, according to the present invention, (1) the necessary amount of calcium is satisfied; (2) the amount of necessary vitamins and the like is satisfied; (3) a nutrient enhancer for polished rice. It is possible to provide a nutrition-enhancing agent that satisfies all the requirements of: reducing the amount of used rice; and (4) making the size of the nutrition-enhancing agent not much different from that of normal rice.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Takenobu Yamaguchi             1 1697 Higashi-Futami, Futami-cho, Akashi-shi, Hyogo (72) Inventor Masako Takezaki             Osaka Prefecture Osaka Sayama City Higashi Ikejiri 2-chome 1165             Three F-term (reference) 4B023 LC09 LE04 LE11 LG01 LK01                       LK11 LP10 LP20

Claims (7)

[Claims] 1. A fortified rice A comprising (i) polished rice grains and a calcium-containing layer covering the polished rice grains, and (ii)
Polished rice grains containing one or more water-soluble vitamins, (a) a hydrophobic inner layer containing calcium, (b) an intermediate layer containing calcium and iron, and (c) ) A nutrient enhancer for cooked rice containing enhanced rice B containing an outer layer. 2. The calcium content of the fortified rice A is 4.0 to 4.0.
The nutritional enhancer for cooked rice according to claim 1, wherein the enriched rice B has a calcium content of 0.6 to 1.0% by weight. 3. The calcium content of the fortified rice B is 40 to 40.
The nutrient enhancer for cooked rice according to claim 1, wherein the inner layer contains 60% by weight, and the intermediate layer contains the rest. 4. The strengthened rice B is 0.10 to 0.25% by weight.
Vitamin B ₁ , 0.004 to 0.012% by weight Vitamin B ₂ , 0.4 to 0.8% by weight niacin, 0.0
06 to 0.015% by weight of vitamin _B 6, _0.15~
0.50% by weight of pantothenic acid, 0.1-0.5% by weight
The nutrition-enhancing agent for cooked rice according to claim 1, which contains Vitamin E and 0.08 to 0.25% by weight of iron. 5. The fortified rice A and the fortified rice B are 3: 1 to 1: 1.
The nutrient enhancer for cooked rice according to claim 1, which is contained in a weight ratio of 1. 6. The method according to claim 1 to 100 parts by weight of polished rice.
5. The nutrient enhancer for cooked rice according to any one of 5 to 0.5 to 5.
A method for producing cooked rice, which comprises adding 0 part by weight and cooking. 7. The method according to claim 1 to 100 parts by weight of polished rice.
5. The nutrient enhancer for cooked rice according to any one of 5 to 0.5 to 5.
Cooked rice obtained by adding 0 parts by weight and cooking.