JP2003325117A - Method for producing germinated unpolished rice and method for producing germinated polished rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing germinated unpolished rice in which the germinated unpolished rice excellent in handleability in storage and distribution is efficiently and economically produced. <P>SOLUTION: Since undried unhulled rice (raw unhulled rice) without using unpolished rice is germinated in a germination step, germinated unhulled rice can be dried in a dried step without causing damage of body breakage of the germinated unpolished rice and the obtained germinated unpolished rice has water content equivalent to that of a conventional unpolished rice and is excellent in handleability in storage and distribution. Since the raw unhulled rice is directly germinated, the production method is efficient and economical. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing sprouted brown rice and a method for producing sprouted brown rice, and more particularly to a method for producing sprouted brown rice from sprouted paddy rice and a germinated brown rice obtained by the method. The present invention relates to a method for producing sprouted white rice, which comprises polishing brown rice to produce sprouted white rice.

[0002]

2. Description of the Related Art Germinated brown rice that has germinated brown rice to the extent that roots do not grow, for example, contains proteins, vitamins, minerals,
Nutrients such as γ-aminobutyric acid (GABA) are contained in an amount several times to several tens times that of normal brown rice.
Widely recognized as a nutritious health food. Germinated brown rice, as shown in FIG. 4, is endosperm 1 which is a starch preservation tissue.
0, a bran layer 12 that covers the surface of the endosperm 10, and a germinated embryo (embryo) 14. Germinated brown rice contains a large amount of nutrients because the germinated brown rice chemically changes the substances that had slept until then to the nutrients necessary for developing buds, and the produced nutrients are mainly stored in the endosperm 10. This is because

Conventionally, germinated brown rice has been manufactured by immersing brown rice in warm water of a prescribed temperature for a prescribed time to cause germination, and draining and dehydrating this. Therefore, the water content (water content) is about 32.
It was as high as mass%, and in order to avoid the generation of mold, it was stored or shipped in a frozen or vacuum packed form. The water content of ordinary brown rice is 15 to 16% by mass.

[0004]

However, it is troublesome to store and ship in a frozen or vacuum pack, and there is a problem that the storage and distribution costs are high. It is also possible to dry brown rice after draining and dehydration in order to avoid the formation of mold, but when brown rice that has been soaked in water is dried with a grain dryer usually used for drying paddy rice, So-called “body cracking” that occurs when the product is cracked occurs and the commercial value is significantly reduced. Further, due to the cracked body, the evaluation when actually eating cooked rice, that is, the so-called "tasting taste" is deteriorated.

Further, germinated brown rice having a bran layer on its surface has a problem that it has a bran-like smell and a hard texture, is hard to chew and is not delicious as compared to white rice. For this reason, the conventional germinated brown rice is generally mixed with a little amount of white rice and then cooked and eaten.

The present invention has been made in view of the above problems, and the first object of the present invention is to germinate efficiently and economically to produce germinated brown rice excellent in handleability during storage and distribution. It is to provide a method for producing brown rice. A second object of the present invention is to provide a method for producing germinated brown rice which is free from damage such as barrel cracks and which is of high quality and tastes good. A third object of the present invention is to provide a method for producing germinated white rice, which is capable of efficiently and economically producing germinated white rice having excellent nutritional value.

[0007]

In order to achieve the above first and second objects, the method for producing germinated brown rice according to claim 1 comprises a germination step of immersing undried paddy rice in hot water for germination. The method is characterized by including a drying step of drying the germinated paddy rice and a hulling step of hulling the dried paddy rice to remove the chaff.

In the above-described method for producing germinated brown rice, not the brown rice but germinated rice is germinated in the germination step.
The germinated paddy rice can be dried without causing damage such as barrel cracks and without impairing the taste. In the subsequent hulling step, germinated brown rice with hulls removed by hulling the dried hulled rice is obtained, but the germinated brown rice obtained has the same moisture content as normal brown rice and is distributed during storage. It has excellent handleability. In addition, without unnecessary redundant drying,
Since undried paddy rice (so-called raw paddy rice) harvested in a proper period is germinated as it is, it is possible to efficiently and economically produce germinated brown rice.

In order to achieve the third object, claim 2
The method for producing germinated white rice according to, is a germination step of immersing undried paddy rice in hot water to germinate, a drying step of drying the germinated paddy rice, and a huller removing the chaff by hulling the dried paddy rice. The method is characterized by including a step and a step of milling the germinated brown rice obtained in the hulling step to remove the bran layer.

In the above-mentioned method for producing germinated white rice, paddy rice is germinated instead of brown rice in the germination step.
The germinated paddy rice can be dried without causing damage such as barrel cracks and without impairing the taste. By the subsequent hulling process, germinated brown rice with hulls removed by hulling the dried hulled rice is obtained, but the germinated brown rice obtained has a water content equivalent to that of normal brown rice, and the next rice polishing process. At
The bran layer can be removed (rice polishing) by a normal rice polishing method. That is, germinated brown rice can be milled to obtain germinated white rice. Since germinated brown rice stores a nutritional value in the endosperm, germinated white rice obtained by milling rice also has a high nutritional value. Moreover, since the raw rice harvested in a proper time is germinated as it is without performing unnecessary redundant drying, germinated white rice can be produced efficiently and economically.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. [Method for producing germinated brown rice] As shown in FIG. 1, a method for producing germinated brown rice comprises a germination step of soaking paddy rice in hot water for germination, and a drying step of drying the germinated paddy rice.
And a hulling step of hulling the dried hulled rice to remove the hulls. Hereinafter, each step will be described. (Germination process) The germination process is a process of immersing paddy rice in hot water to germinate. As shown in FIG. 2, the paddy rice has an endosperm 1
0, a bran layer 12 that covers the surface of the endosperm 10, an embryo 14A before germination, and a chaff 16 that is the outermost layer that covers these. When this unhulled rice germinates, as shown in FIG. 3, the embryo 14A bulges outward like a pigeon chest and becomes the germinated germ 14.

[0012] The paddy rice is obtained by threshing the cut rice, and the paddy rice just cut is called "raw rice".
It has a water content of .about.25% by weight. Due to such a high water content, the paddy rice is usually dried and stored until the water content becomes 15 to 16% by mass. In this germination step, raw paddy is used as the paddy rice in order to omit the unnecessary drying step.

Fill the immersion container with warm water of 25 to 35 ° C.,
While maintaining the temperature of the hot water substantially constant using a heater or the like, the paddy rice is immersed in the hot water for about 18 to 20 hours. In addition,
The immersion temperature and the immersion time are appropriately adjusted so that a desired germination state described later can be obtained. When using the unhulled rice after drying, the soaking time of about 24 hours was required, but by using the unhulled rice, the time required to obtain a desired germination state was shortened to 18 to 20 hours. , Efficient and economical.

The germinated state is preferably a state in which the paddy rice germ 14A swells in a pigeon chest shape by about 0.5 to 1.0 mm. If it germinates more than this, roots will grow and it will not be edible. Therefore, after reaching a desired germination state, germinated paddy rice (germinated paddy) is pulled up from the dipping container to cut off the water supply and stop the growth of the germ.

The germinated paddy taken up from the dipping container is drained and dehydrated by, for example, applying it to a dehydrator. The water content of germinated paddy after draining and draining is about 32% by mass. The water content is a value measured using a commercially available water content meter that crushes paddy rice, energizes it, detects its electrical resistance, and converts it into a water value. (Drying process) The drying process is a process of drying the germinated paddy rice. In this drying step, the water content of germinated paddy after draining and draining is reduced to about 15 to 16% by mass. Drying
Usually, heat drying with hot air or hot air is performed. Further, the drying method includes static drying in which paddy rice is deposited and dried, and circulation drying in which paddy rice is dried in a fluidized state. In this process, germinated rice with rice husks is dried, so damage such as barrel cracks does not occur even if cyclic drying is performed, but static drying is performed to avoid "emergent" where the embryo falls off as much as possible. Is preferred. Further, in this step, since the germinated paddy with rice husks is dried, as compared with the case where the germinated brown rice is dried, the cracking phenomenon is less likely to occur, and the drying can be performed without impairing the taste. (Hulling step) The hulling step is a step of hulling the dried germinated rice to remove the hulls. As shown in FIG. 3, the germinated paddy is still covered with the hulls 16, so in this hulling step, so-called “puffing” for removing the hulls 16 is performed to obtain the germinated brown rice shown in FIG.

The hulling machine is classified into a friction type hulling machine using a pair of rubber rolls (deplacing rolls) and an impact type hulling machine for impacting the hull to remove the hulling machine. It is roughly divided into. Any hulling machine may be used in this step, but in order to avoid sprouting as much as possible, it is preferable to use a friction type hulling machine with a small removal impact.

As described above, in the method for producing sprouted brown rice of the present invention, the paddy rice is germinated instead of the brown rice. Therefore, the germinated paddy rice should be dried without causing damage such as barrel cracks and spoiling the taste. You can In addition, since the raw paddy harvested at an appropriate time is germinated without being dried, the time required for germination is shortened, and the production efficiency is high and it is economical.

The germinated brown rice thus obtained has a water content of about 15 to 16% by mass, like the ungerminated normal brown rice.
And low. Therefore, there is no concern that mold or the like will be generated even if it is not frozen or vacuum packed, and it is excellent in handleability during storage and distribution. In addition, it has excellent appearance quality without damage such as barrel cracking and has a good taste. [Method for producing germinated white rice] As shown in FIG. 5, the method for producing germinated white rice comprises a germination step of soaking paddy rice in hot water for germination, and a drying step of drying the germinated paddy rice.
The method comprises a hulling step of hulling dried rice hulls to remove hulls, and a rice milling step of milling germinated brown rice to remove a bran layer. That is, a rice-polishing step was added after the above-described germinated brown rice production step. The rice polishing process will be described below. (Rice polishing process) The germinated brown rice obtained in the above hulling process is
Similar to ungerminated brown rice, it has a moisture content of about 15
It is as low as -16% by mass, and it is possible to carry out the next step of rice polishing. The rice-polishing step is a step of polishing germinated brown rice to remove the bran layer. As shown in FIG. 4, the germinated brown rice has the bran layer 12 covering the endosperm 10. The bran layer 12, which is a hard outer coat including pericarp, seed coat, etc., is prone to the proliferation of microorganisms, which also causes an offensive odor (bran odor). Therefore, in this rice polishing process, so-called "rice polishing" for removing the bran layer 12 is performed, and
The germinated white rice shown in is obtained.

As shown in Table 1 below, the degree of rice polishing is divided into 10 steps from 1 step to 10 steps, and the whiteness and the weight yield change depending on the degree of rice polishing. In addition,
Ten steps are so-called "normal rice milling".

[0020]

[Table 1] The degree of rice polishing can be selected according to the desired whiteness or the desired yield. In this step, in order to avoid sprouting as much as possible, it is preferable that the rice polishing level is 5 to 9 steps.

There are two types of rice polishing methods: friction-type rice polishing in which the bran layer is peeled off by the frictional force between the rice, and grinding-type rice polishing in which the outer skin is removed by grinding to expose the endosperm, and the friction-type rice polishing is generally used. is there. In this step, any rice polishing method may be used, but in order to avoid sprouting as much as possible, it is preferable to use a grinding type rice polishing method with a small pressure load.

According to the above-mentioned manufacturing process, germinated brown rice can be obtained from paddy rice through germinated brown rice.
Since germinated rice is germinated in the germination step instead of brown rice, germinated white rice can be produced efficiently and economically.

Since the bran layer is removed from the obtained germinated white rice, it has no bran odor, has a soft texture, is sticky, and is delicious, like ordinary white rice. For this reason, it is not necessary to mix rice with ordinary white rice to cook, and it is possible to eat alone. In addition, germinated brown rice has been considered to be nutritive to the bran layer and germ, but as already mentioned, germinated brown rice has a substantial nutritional value stored in the endosperm, so germinated brown rice after rice polishing has a high nutritional value. have.

Further, the obtained germinated white rice has a water content of about 15 to 16% by mass, like the ungerminated normal brown rice.
And low. Therefore, there is no concern that mold or the like will be generated even if it is not frozen or vacuum packed, and it is excellent in handleability during storage and distribution. Further, since damage such as barrel cracking does not occur during drying and the taste is not impaired, the obtained germinated white rice has excellent appearance quality and a good taste.

[0025]

According to the method for producing germinated brown rice of the present invention,
It is possible to efficiently and economically produce germinated brown rice which is excellent in handleability during storage and distribution. In addition, sprouted brown rice with high quality and good taste can be produced without damage such as barrel cracks. Further, according to the method for producing germinated white rice of the present invention, germinated white rice excellent in nutritional value can be efficiently and economically produced.

[Brief description of drawings]

FIG. 1 is a process diagram showing a process for producing germinated brown rice.

FIG. 2 is a cross-sectional view showing the structure of paddy rice.

FIG. 3 is a cross-sectional view showing the structure of germinated paddy.

FIG. 4 is a cross-sectional view showing the structure of germinated brown rice.

FIG. 5 is a process diagram showing a process for producing germinated white rice.

FIG. 6 is a cross-sectional view showing the structure of germinated white rice.

[Explanation of symbols]

10 endosperm 12 Nukadori 14 embryo 16 rice husks

Claims (2)

[Claims] 1. A germination step of immersing undried paddy rice in hot water for germination, a drying step of drying the germinated paddy rice, and a hulling step of hulling the dried paddy rice to remove hulls. Method for producing sprouted brown rice. 2. A germination step of immersing undried paddy rice in warm water to germinate, a drying step of drying the germinated paddy rice, a hulling step of hulling the dried paddy rice to remove hulls, and the hulling. A method for producing germinated white rice, comprising a step of milling the germinated brown rice obtained in the step to remove the bran layer.