JP2004033131A - Method for producing sterile boiled brown rice - Google Patents
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【０００１】
【発明の属する技術分野】
本発明は無菌玄米ごはんの製造方法に関するものであり、さらに詳しくは、安全性および長期保存性に優れる上、栄養豊かで、均一で食べ易く、炊きたての美味さが維持される無菌玄米ごはんの製造法に関するものである。
【０００２】
【従来の技術】
玄米は、精米した米に比べて栄養素を豊富に含んでおり、それ自体で人間が必要とする栄養分の殆どを含んでおり、特に玄米には食物繊維やビタミンＢ群、ビタミンＥなどが多く含まれている。しかし、玄米は、その表面が油脂成分と繊維質成分に富む堅牢な外層部により覆われているため、常圧による炊飯では熱の浸透や吸水が妨げられるため、玄米を常圧で炊飯して得た玄米ごはんは、硬くて粘りが少なく、精白米の米飯に比べて食味が著しく劣っている。
【０００３】
このため、従来、玄米を加圧下で炊飯することが行われてきたが、この方法によると、高温高圧条件に弱いビタミンなどの栄養素が一部分解するほか、玄米外層部が軟らかくなるまで加熱すると、他の部分が糊化により糊状になり、美味しい玄米ごはんを製造することは極めて困難であった。
【０００４】
また、玄米を１０〜４０℃、好ましくは２５〜３５℃の温水に適当な時間浸漬することにより発芽させ、この発芽した玄米を常圧下で炊飯することにより、軟らかな玄米ごはんが得られることが知られている。しかし、玄米の発芽過程において、玄米自身の代謝作用の他、玄米の外周部や水に含まれている雑菌の繁殖などにより、発酵状態となり、玄米に発酵臭や異臭が残留したり、月日を経るにつれて澱粉などの分解が過度に進行し、食品素材としての品質が低下するという問題があった。
【０００５】
このような問題点を解決するため、玄米を発芽させるにあたり、殺菌剤を溶解させた温水や希釈した電解食塩水を用いる方法、流水を用いる方法、温水を定期的に交換する方法などが試みられている。しかしながら、殺菌剤などの薬品を用いる方法は、残留成分の影響や薬品臭が残るなどの問題があり、温水を交換したり流水のもとで発芽させる方法は、水やエネルギーの無駄が多く、製造管理が煩雑になるなどの問題がある。
【０００６】
そこで発芽させた玄米を熱水処理または蒸気処理するか、あるいはさらにエチルアルコールを加えることにより微生物汚染がなく安全で、発酵臭や異臭のない発芽玄米を作り、その発芽玄米を常圧下で炊飯することにより、品質の劣化が少なく、軟らかくて美味しい玄米ごはんを得る方法が提案されている（特開２０００−２１７５２０公報）。
【０００７】
一方、粉砕された玄米を温水に混合し、玄米の澱粉を酸化させる酵素が培養された種を添加し、これを容器に密封してｐＨが２．５〜６．５に３日以上保存して玄米を処理し、玄米が美味しく食べられるようにする方法が提案されている（特開昭６２−１６６８５５号公報）。
【０００８】
【発明が解決しようとする課題】
しかし、従来の方法は、安全性、長期保存性、美味しさの長期維持性などにいまだ改良の余地があった。
本発明の目的は、安全性および長期保存性により一層優れる上、栄養豊かで、均一で食べ易く、炊きたての美味しさがより一層長期にわたり維持される無菌玄米ごはんの製造方法を提供することである。
【０００９】
【課題を解決するための手段】
本発明者等は、上記問題を解決するため鋭意研究を重ねた結果、発芽玄米を乳酸菌発酵処理した後、乳酸菌発酵処理を停止させた玄米を洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯して炊飯後の玄米ごはんのｐＨを特定の範囲とした後、無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封することにより課題を解決できることを知見し、本発明を完成するに至った。
【００１０】
すなわち、上記課題を解決するための本発明の請求項１の無菌玄米ごはんの製造方法は、発芽した玄米を乳酸菌発酵処理した後、熱水洗浄して乳酸菌発酵処理を停止させた玄米を洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯後、必要に応じて蒸らした後、無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封する無菌玄米ごはんの製造方法であって、炊飯後の玄米ごはんのｐＨが４〜４．８となるように調整することを特徴とするものである。
【００１１】
本発明の請求項２の無菌玄米ごはんの製造方法は、請求項１記載の製造方法において、ｐＨが２〜５の条件下で発芽処理して発芽した玄米を用いることを特徴とする。
【００１２】
本発明の請求項３の無菌玄米ごはんの製造方法は、請求項１あるいは請求項２記載の製造方法において、発芽した玄米を熱水洗浄した後、乳酸菌発酵処理することを特徴とする。
【００１３】
本発明の請求項４の無菌玄米ごはんの製造方法は、請求項１から請求項３のいずれかに記載の製造方法において、ｐＨが２〜５の条件下で乳酸菌発酵処理することを特徴とする。
【００１４】
本発明の請求項５の無菌玄米ごはんの製造方法は、請求項１から請求項４のいずれかに記載の製造方法において、グルコノデルタラクトン、食用有機酸またはその塩あるいはこれらの２つ以上の混合物から選択される少なくとも１つを含有する浸漬水および／または炊き水を用いることを特徴とする。
【００１５】
本発明の請求項６の無菌玄米ごはんの製造方法は、請求項５記載の製造方法において、食用有機酸がクエン酸、酒石酸、リンゴ酸、フマル酸、コハク酸、グルコン酸、乳酸、酢酸、アジピン酸、フィチン酸、アスコルビン酸あるいはこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸であることを特徴とする。
【００１６】
本発明の請求項７の無菌玄米ごはんの製造方法は、請求項５あるいは請求項６に記載の製造方法において、食用有機酸の塩がカリウム塩、ナトリウム塩、カルシウム塩およびこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸の塩であることを特徴とする。
【００１７】
本発明の請求項８の無菌玄米ごはんの製造方法は、請求項１から請求項７のいずれかに記載の製造方法において、ガスバリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填することを特徴とする。
【００１８】
本発明において、発芽した玄米を用いると、水分や乳酸、有機酸などが玄米内部まで容易に浸透し、組織を破壊することなく、栄養豊かで、かつ均一で美味しい炊き上がりの玄米ごはんを製造できる。
すなわち、発芽した玄米を乳酸菌発酵処理すると、乳酸菌が発芽した玄米の内部まで入り、乳酸菌により雑菌を排除できる。
また、発芽した玄米を乳酸菌発酵処理すると、生成された乳酸が発芽した玄米の内部まで入り、乳酸により均一な酸性状態になるので雑菌の繁殖を抑制・防止できる。
その後、乳酸菌を殺菌して乳酸醗酵処理を停止させ、水切り後乾燥させた玄米を洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯して炊飯後の玄米ごはんのｐＨが４〜４．８の範囲となるようにすると、残りの各種雑菌をさらに殺菌できる。その後無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封することにより、雑菌による汚染がなく、無菌状態を長期にわたり維持できる玄米ごはんが得られる。この無菌ごはんは安全性および長期保存性に優れる上、栄養豊かで、均一で食べ易く、炊きたての美味しさが長期にわたり維持される。ガスバリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填すると好気性微生物に対する殺菌効果が一層よくなる。
【００１９】
【発明の実施の形態】
以下、本発明を詳細に説明する。
本発明で用いる発芽した玄米は、特に限定されるものではなく、常法により発芽させた公知の発芽玄米を用いることができる。本発明で用いる発芽した玄米に精白米を適宜混合することも可能である。
しかし、発芽玄米の特に外周面には、大腸菌、枯草菌などの一般細菌類、ストレプトミセス属などの放線菌類、ペニシリウム属などの真菌類、セレウス菌などの雑菌が付着している恐れがあるので、玄米を発芽させる場合、次に示す発芽条件で発芽させることが好ましい。
【００２０】
すなわち、先ず玄米を水で洗米後、好気条件下で温度１０〜４０℃、好ましくは２５〜３５℃、ｐＨ２〜５の条件で、好ましくはｐＨ２．５〜３．５、約０．５〜３日、好ましくは１〜２日発芽処理する。温度１０〜４０℃、ｐＨ２〜５の条件で、約０．５〜３日発芽処理すると適度に発芽させることができ、玄米の外周面に適度な割れ目ができ、食用有機酸が玄米の内部まで均一に入り易くなるとともに雑菌を殺菌できる。
温度が１０℃未満では発芽が遅くなる恐れがあり、温度が４０℃を超えると発芽率が急速に低下する。また、ｐＨ２未満では雑菌の増殖は防げるが発芽が損なわれる恐れがあり、ｐＨ５を超えると発芽は順調であるが殺菌が増殖する恐れがある。また、０．５日未満では雑菌の殺菌および発芽が不十分となる恐れがあり、３日を超えると雑菌の殺菌には好適となるが、玄米が発芽後成長し風味や栄養分が大幅に低下する恐れがあり好ましくない。
【００２１】
本発明で用いる発芽した玄米は、発芽処理後、熱水洗浄して発芽した玄米の外周面に付着した雑菌を殺菌することが好ましい。雑菌を殺菌しておくと次の乳酸菌発酵処理工程において乳酸菌発酵をスムースに行うことができる。熱水洗浄の処理条件は特に限定されるものではないが、次に示す熱水洗浄条件で行うことが好ましい。
【００２２】
すなわち、温度６５〜９５℃、好ましくは７５〜８５℃の熱水を用いて、約１０〜４０分、好ましくは２０〜３０分処理する。温度が６５℃未満では雑菌の殺菌が不十分となる恐れがあり、４０分を超えると雑菌の殺菌はよいが玄米の品質が不良となり好ましくない。
【００２３】
次いで、本発明においては、発芽した玄米を、例えば乳酸菌を１ｍｌあたり１０７〜１０８個になるように分散した水溶液中に分散させて乳酸菌発酵処理を行う。乳酸菌発酵処理の処理条件は特に限定されるものではないが、次に示す発酵処理条件で行うことが好ましい。
【００２４】
すなわち、温度２０〜４０℃、好ましくは３０〜３５℃、ｐＨ２〜５の条件で、好ましくはｐＨ２．５〜３．５、約０．５〜５日、好ましくは２〜４日処理する。温度が２０℃未満あるいは４０℃を超えると乳酸菌の生育、繁殖が適切に行われない恐れがあるとともに、雑菌の増殖も懸念される。また、ｐＨ２未満あるいはｐＨ５を超えると乳酸菌の生育、繁殖が適切に行われない恐れがあるとともに、雑菌の増殖も懸念される。また、０．５日未満では乳酸菌発酵が不十分で、処理した玄米のｐＨが十分低下しない恐れがあり、逆に５日を超えると発酵により生成される乳酸の量が多量となり、ｐＨが低下しすぎるとともに風味が低下する。
【００２５】
乳酸菌醗酵処理を行った後、次いで本発明においては、熱水洗浄して乳酸菌を殺菌して乳酸菌醗酵処理を停止させる。熱水洗浄の処理条件は特に限定されるものではないが、次に示す熱水洗浄条件で行うことが好ましい。
【００２６】
すなわち、温度６５〜９５℃、好ましくは７５〜８５℃の熱水を用いて、約１０分〜４０分、好ましくは１５〜２５分処理する。温度が６５℃未満では乳酸菌の殺菌が不十分となる恐れがあり、温度が９５℃を超えると玄米ごはんの品質が不良となる。また、１０分未満では乳酸菌の殺菌が不十分となる恐れがあり、４０分を超えると玄米ごはんの品質が不良となる。
【００２７】
熱水洗浄して乳酸菌発酵処理を停止させた玄米を洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯する。本発明においては、炊飯後の玄米ごはんのｐＨが４〜４．８、好ましくはｐＨが４．３〜４．７となるように調整することが雑菌の殺菌および食味、食感などの観点から重要である。炊飯後の玄米ごはんのｐＨを４〜４．８に調整することにより食中毒菌などの増殖を防止できるとともに、均一で食べ易く、炊きたての美味しさを有する無菌玄米ごはんを製造できる。炊飯後、蒸らすと、より均一な食べ易い無菌玄米ごはんを製造できる。
【００２８】
本発明においては、上記の乳酸菌発酵処理により玄米中に生成して含まれる乳酸の量を乳酸菌発酵処理条件を制御して適当な量にすることにより、炊飯後の玄米ごはんのｐＨを４〜４．８の範囲に調整することができる。
【００２９】
本発明においては、ｐＨ値を低く調整するほど、食中毒菌などの増殖防止効果は高まるが、食味に悪影響がでるので好ましくなく、逆にｐＨ値を高く調整すると、長期保存性が悪化するので、長期保存食品として商品化するためには、常温で最低でも約６ヶ月間は保存できる保存性が要求されることを考えて、炊飯後のｐＨを４〜４．８の範囲に制御する。
【００３０】
炊飯後の玄米ごはんのｐＨが４．０未満では雑菌の殺菌はよいが食味、食感、美味しさなどが悪化する恐れがあり、ｐＨが４．８を超えると雑菌の殺菌が不十分で長期保存性が悪化する恐れがあり好ましくない。
【００３１】
熱水洗浄して乳酸菌発酵処理を停止させた後、定法に従い、水切り後乾燥させた玄米を洗米後、浸漬水に浸漬する。浸漬は、通常、玄米の水分含量が約２０〜５０％となるように水に浸漬したり、水を噴射したりすることが知られているが、これらの方法や範囲に限定されるものではない。
玄米を浸漬水から取り出し、引き続き炊飯直前に玄米に対して例えば１．０〜１．５倍量の炊き水を添加し、定法に従いガス、電気、蒸気などの熱源を用いて常圧炊飯を行う。
【００３２】
このようにして炊飯し、必要に応じて蒸らした後、玄米ごはんをおよそ５５℃以上のうちに、無菌設備中でバリヤー性耐熱容器中に充填し、例えばヒートシール機で完全に密封する。バリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填することが好ましい。
例えば、米国航空宇宙局（ＮＡＳＡ）の規格でクラス１００〜クラス１００００のクリーンルームやクリーンブース内などで無菌充填を行なう。無菌充填を行なう際には使用する設備・包材・容器・脱酸素剤などは充分に滅菌されたものを使用する。
【００３３】
好ましいガスバリヤー性耐熱容器包装体は、耐熱性合成樹脂のトレー容器か、耐熱性合成樹脂フィルム及び／又は金属箔のラミネート材からなるプラスチック袋である。
例えば、トレー容器は、エチレン酢酸ビニル共重合体などのバリアー性樹脂を中間層とし、上下層には、ポリプロピレンを積層しこれをトレー状の成形したものとトレー容器上蓋フィルム（ＰＥＴ／ナイロン／ポリエチレン系シーラント）などが使用できる。
【００３４】
本発明の製造方法により、好気性菌や嫌気性菌などの増殖や活動を抑えることができるので、長期保存しても炊きたての味と香りが維持できるような長期保存性に優れた無菌玄米ごはんを提供できる。
【００３５】
上記のような無菌玄米ごはんの製造において、本発明においては、グルコノデルタラクトンや食用有機酸あるいはその塩あるいはこれらの２つ以上の混合物から選択される少なくとも１つを含有する浸漬水および／または炊き水を用いると、炊飯後の玄米ごはんのｐＨを４．０〜４．８となるように調整することが容易になり、かつ長期保存性をより向上させることができるので好ましい。
【００３６】
本発明に用いるグルコノデルタラクトンは食品添加物であり、本発明において好ましく用いることができる。
本発明に用いる上記の食用有機酸は、食品添加物として認められている有機酸であり、例えば、クエン酸、酒石酸、リンゴ酸、フマル酸、コハク酸、グルコン酸、乳酸、酢酸、アジピン酸、フィチン酸、アスコルビン酸あるいはこれらの混合物などを挙げることができるが、長期保存と食味とを同時に満足させるためにはクエン酸、グルコン酸あるいはこれらの混合物は好ましく使用することができる。
本発明に用いる上記の食用有機酸の塩としては、カリウム塩、ナトリウム塩、カルシウム塩およびこれらの２つ以上の混合物などを挙げることができる。
またグルコノデルタラクトンとこれらの食用有機酸やその塩との混合物も使用することができる。
【００３７】
本発明において、グルコノデルタラクトンや食用有機酸などを浸漬水や炊き水に添加して上記範囲内のｐＨ値に制御された玄米ごはんを製造するための具体的方法としては、
▲１▼熱水洗浄して乳酸菌発酵処理を停止させた後、水切り後乾燥させた玄米を洗米後、一定時間水に浸漬後、炊飯直前に炊き水にグルコノデルタラクトンや食用有機酸あるいはその塩を添加し、炊飯する方法、
▲２▼同様にして洗米後、グルコノデルタラクトンや食用有機酸あるいはその塩を含む溶液中に一定時間浸漬し、ｐＨを低下させ、そのまま炊飯する方法、
▲３▼同様にして洗米後、グルコノデルタラクトンや食用有機酸あるいはその塩を含む溶液中に一定時間浸漬し、ｐＨをある程度低下させ、さらに炊飯直前に炊き水にグルコノデルタラクトンや食用有機酸あるいはその塩を添加し、炊飯する方法、があるが、最終ｐＨ値の安定性と品質の観点などより、▲３▼の方法によるものが最も現実的であり好ましい方法である。
【００３８】
以上のように調整された無菌玄米ごはんは、電子レンジあるいは加熱水溶液中で再加熱を行ない食に供することができる。
【００３９】
本発明おいて、本発明の主旨を逸脱しない範囲で無菌玄米ごはんや水に、さらに調味料、着色料、油脂、乳化剤などを添加してもよい。
【００４０】
【実施例】
次に実施例および比較例により本発明をさらに詳しく説明するが、本発明の主旨を逸脱しない限りこれらの実施例に限定されるものではない。
（グルコノデルタラクトンや各食用有機酸の玄米ごはんの味覚への影響）
玄米を洗米後、３０℃、ｐＨ３にて２日間発芽処理を行った後、熱水洗浄（８０℃、２０分間）し、熱水洗浄した発芽玄米を３０℃、ｐＨ３にて２日間乳酸菌発酵処理を行った。乳酸菌発酵処理後、発芽玄米を熱水洗浄（８０℃、２０分間）して乳酸菌発酵処理を停止させた後、表２に示したグルコノデルタラクトンや各食用有機酸を含有する水溶液中に一定時間（６０〜９０分間）浸漬してｐＨを低下させ、さらに炊飯直前に炊き水に食用有機酸を添加し、炊飯後の玄米ごはんのｐＨが４．７および５．７となるように、表１に示した炊飯条件で炊飯する方法により玄米ごはんを作り、グルコノデルタラクトンや各食用有機酸の玄米ごはんの味覚への影響などを調べた。
ｐＨ測定は以下の方法によった。
▲１▼玄米ごはん２０ｇに対して、５０ｍｌの蒸留水を加え、ホモゲナイザーにて処理する。
▲２▼５分間放置後、ｐＨメーター［東亜電波工業（株）製ＨＭ−３０Ｓ］にてＰＨを測定する。
玄米ごはんの食味は訓練された味覚審査員を用い、下記の食味評価基準に従って官能評価し、結果を表２にまとめて示した。
（食味評価基準）
◎：風味良好
○：風味良好だが、少し酸味を感じる
△：風味は良好だが、酸味が気になる
×：風味不良
【００４１】
【表１】
【表２】
以上の結果、表２より、酸味などによる玄米ごはんの商品価値の低下を最小限に抑えて、本発明の長期保存可能な玄米ごはんの製造方法に使用することができる有効な添加剤としては上記のグルコノデルタラクトンおよび各食用有機酸のいずれも使用できる。
しかしこれらの中でも、グルコノデルタラクトンおよび食用有機酸としては、クエン酸、グルコン酸、乳酸およびこれらの組合わせが好ましいことが判る。
【００４４】
（実施例１）
玄米を洗米後、３０℃、ｐＨ３にて２日間発芽処理を行った後熱水洗浄（８０℃、２０分間）し、発芽した玄米を３０℃、ｐＨ３にて２日間乳酸菌発酵処理を行った。乳酸菌発酵処理後、発芽玄米を熱水洗浄（８０℃、２０分間）して乳酸菌発酵処理を停止させた発芽玄米を洗米後、浸漬水として水を用い、それに６０分間浸漬して含水率３２％とし、炊飯直前に表１に示した炊き水としてグルコノデルタラクトンを添加した炊き水を用い、表１に示した炊飯条件下で、炊飯後の玄米ごはんのｐＨ値を４．６〜４．８に制御して玄米ごはんを製造した。玄米ごはんが約６０℃の状態で、クラス１００のバイオクリーンルーム内で、バリヤー性耐熱容器として、ＰＰ／ＥＶＯＨ／ＰＰからなるドライラミネート材を袋状に製袋し、一部ヒートシールしていない未溶着部を設けたプラスチック袋を用い、それに２００ｇの玄米ごはんを脱酸素剤と共に充填し、ヒートシール機でヒートシールして完全に密封した。
【００４５】
これを常温で１２ケ月間保存した後、電子レンジで２分間あたためて食し、玄米ごはんの食味を前記の食味評価基準により評価するとともに、保存性を下記の保存性評価基準により評価した。電子レンジで２分間あたためたところふっくらとしたボリューム感のある玄米ごはんが得られ、また米粒の結着や潰れは生じなかった。結果を表３に示す。
（保存性評価基準）
優：１２ケ月保存後の品質良好
不可：１２ケ月保存後の品質不良（変敗）
【００４６】
（実施例２〜８）
浸漬水としてグルコノデルタラクトンや各種食用有機酸を表３に示した量だけ添加した浸漬水溶液を用い、炊き水として水を用いるか、あるいはグルコン酸５０％水溶液を表３に示した量だけ添加した炊き水を用い、炊飯後の玄米ごはんのｐＨ値を表３に示した範囲内になるようにそれぞれ制御して、玄米ごはんを製造した以外は、実施例１と同様にして玄米ごはんの食味と保存性を評価した結果をまとめて表３に示す。
【００４７】
（比較例１）
浸漬水としてクエン酸を添加した浸漬水溶液を用い、グルコン酸５０％水溶液を添加した炊き水を用い、炊飯後の玄米ごはんのｐＨ値を本発明の範囲外の５．０〜５．３になるように制御して、玄米ごはんを製造した以外は、実施例１と同様にして玄米ごはんの食味と保存性を評価した結果を表３に示す。
【００４８】
（比較例２）
浸漬水としてグルコノデルタラクトンを添加した浸漬水溶液を用い、グルコン酸５０％水溶液を添加した炊き水を用い、炊飯後の玄米ごはんのｐＨ値を本発明の範囲外の３．６〜３．８になるように制御して、玄米ごはんを製造した以外は、実施例１と同様にして玄米ごはんの食味と保存性を評価した結果を表３に示す。
【００４９】
【表３】
（評価結果）
実施例１は、浸漬水として水を用い、グルコノデルタラクトンを添加した炊き水を使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００５１】
実施例２は、浸漬水としてグルコン酸を添加した浸漬水溶液を用い、水を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００５２】
実施例３は、浸漬水としてクエン酸を添加した浸漬水溶液を用い、水を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、穏やかな酸味を有しており、たきたての食感を有していた。
【００５３】
実施例４は、浸漬水として乳酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、穏やかな酸味を有しており、たきたての食感を有していた。
【００５４】
実施例５は、浸漬水としてクエン酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、穏やかな酸味を有しており、たきたての食感を有していた。
【００５５】
実施例６は、浸漬水としてグルコノデルタラクトンを添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００５６】
実施例７は、浸漬水としてそれぞれ酢酸（実施例７）、リンゴ酸（実施例８）を添加した浸漬水溶液を用い、水を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、保存性に優れており、酸味があったり（実施例７）、苦味のある酸味があり（実施例８）、独特の食感を有していた。
【００５７】
実施例８は、浸漬水としてリンゴ酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００５８】
比較例１は、浸漬水としてクエン酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、炊飯後のｐＨが本発明のｐＨの範囲より大きいので、保存性に問題があり、常温で１２ケ月間保存したものは、酸味が後を引き、保存性が不良であり、たきたての食感がなく、実用に適さない。
【００５９】
比較例２は、浸漬水としてグルコノデルタラクトンを添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、炊飯後のｐＨが本発明のｐＨの範囲より小さいので、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米ごはんは異味異臭もなく、保存性に優れているが、酸味が後を引き、たきたての食感はなかった。
【００６０】
次に、［上記玄米を炊飯し、耐熱容器に充填、密封、保存して１〜１２ケ月にわたり長期保存性を試験した］
（実施例９）
玄米を洗米後、３０℃、ｐＨ３にて２日間発芽処理を行った後熱水洗浄（８０℃、２０分間）し、発芽した玄米を３０℃、ｐＨ３にて２日間乳酸菌発酵処理を行った。乳酸菌発酵処理後、発芽玄米を熱水洗浄（８０℃、２０分間）して乳酸菌発酵処理を停止させた発芽玄米を洗米後、浸漬水としてクエン酸１５０ｇを水１００リットルに添加した水溶液を用い、それに６０分間浸漬して含水率３２％の浸漬米を作った。
この浸漬米を炊飯直前に水を炊き水として用い前記表１に示した炊飯条件下で、炊飯後の玄米ごはんのｐＨ値を４．８になるように制御して玄米ごはんを製造した。
玄米ごはんが約６０℃の状態で、クラス１００のクリーンルーム内で無菌的にガスバリヤー性の包材に充填して封入し、２５℃の恒温槽に保存し、１，３，６，９，１２ヶ月後に外観、風味、食味について試験した。試験は訓練された味覚審査員により官能評価し、結果を表４にまとめて示した。
なお、１，３，６，９，１２ヶ月後のそれぞれにつき、２０検体ずつ試験した。
【００６１】
（実施例１０）
炊飯後の玄米ごはんのｐＨ値を４．５になるように制御して玄米ごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６２】
（実施例１１）
炊飯後の玄米ごはんのｐＨ値を４．０になるように制御して玄米ごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６３】
（比較例３）
浸漬水として水を用いて玄米ごはん（炊飯後のｐＨ６．８）を製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６４】
（比較例４）
炊飯後の玄米ごはんのｐＨ値が５．５になるように制御して玄米ごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６５】
（比較例５）
炊飯後の玄米ごはんのｐＨ値が５．０になるように制御して玄米ごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６６】
【表４】
表４から、実施例９〜１１のように炊飯後の玄米ごはんのｐＨを４．０〜４．８となるように調整することにより食中毒菌の増殖を防止することが可能であることが判る。
それに対して、比較例３は、グルコノデルタラクトンや食用有機酸などを使用せずに作った玄米ごはんの場合であり、この玄米ごはんは風味や食味は優れているが、長期保存性に劣り、比較例４および比較例５は、浸漬水としてクエン酸を水に添加した水溶液を用いても、炊飯後の玄米ごはんのｐＨが５．５や５．０と本発明の規定するｐＨ範囲外であると、微生物の繁殖を阻止できず、長期保存性に劣ることが判る。
【００６８】
また、上記実施例９〜１１について、玄米ごはんをガスバリヤー性の包材に充填する際、合わせて脱酸素剤を封入したものについて外観、風味、食味について試験したところ、２５℃にて１８ケ月保存したものについても、異味異臭もなく保存性にすぐれ、たきたての食感を有していた。
【００６９】
【発明の効果】
本発明の請求項１の無菌玄米ごはんの製造方法によれば、発芽した玄米を乳酸菌発酵処理した後、熱水洗浄して乳酸菌発酵処理を停止させた玄米を洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯後、必要に応じて蒸らした後、無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封して無菌玄米ごはんを製造する際に、炊飯後の玄米ごはんのｐＨが４〜４．８となるように調整するので、水分や食用有機酸が発芽した玄米内部まで容易に浸透し、組織を破壊することなく、栄養豊かで、かつ均一で美味しい炊き上がりの玄米ごはんを製造できるという顕著な効果を奏する。
本発明においては、乳酸発酵工程で長時間水に浸漬するため、炊飯時の水の浸透が早くなり、理想的な炊飯が可能になる。
発芽した玄米を乳酸菌発酵処理すると乳酸菌が発芽した玄米の内部まで入り、乳酸菌により雑菌を排除できる。また、発芽した玄米を乳酸菌発酵処理すると、生成された乳酸が発芽した玄米の内部まで入り、乳酸により均一な酸性状態になるので雑菌の繁殖を抑制・防止できる。
その後、乳酸菌を殺菌して乳酸醗酵処理を停止させ、水切り後乾燥させた玄米を洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯して炊飯後の玄米ごはんのｐＨが４〜４．８の範囲となるようにすると、残りの各種雑菌をさらに殺菌できる。その後無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封することにより、雑菌による汚染がなく、無菌状態を長期にわたり維持できる玄米ごはんが得られる。この無菌ごはんは安全性および長期保存性に優れる上、栄養豊かで、均一で食べ易く、炊きたての美味しさが長期にわたり維持される。
【００７０】
本発明の請求項２の無菌玄米ごはんの製造方法によれば、請求項１記載の製造方法において、ｐＨが２〜５の条件下で発芽処理して発芽した玄米を用いるので、請求項１記載の製造方法と同じ効果を奏するとともに、発芽処理工程で玄米に付着した雑菌を殺菌できるというさらなる顕著な効果を奏する。
【００７１】
本発明の請求項３の無菌玄米ごはんの製造方法によれば、請求項１あるいは請求項２記載の製造方法において、発芽した玄米を熱水洗浄した後、乳酸菌発酵処理するので、請求項１記載の製造方法と同じ効果を奏するとともに、熱水洗浄工程で発芽した玄米に付着した雑菌を殺菌できるというさらなる顕著な効果を奏する。
【００７２】
本発明の請求項４の無菌玄米ごはんの製造方法によれば、請求項１から請求項３のいずれかに記載の製造方法において、ｐＨが２〜５の条件下で乳酸菌発酵処理するので、請求項１記載の製造方法と同じ効果を奏するとともに、乳酸菌発酵処理工程で発芽した玄米に付着した雑菌を殺菌できるというさらなる顕著な効果を奏する。
【００７３】
本発明の請求項５の無菌玄米ごはんの製造方法によれば、請求項１から請求項４のいずれかに記載の製造方法において、グルコノデルタラクトン、食用有機酸またはその塩あるいはこれらの２つ以上の混合物から選択される少なくとも１つを含有する浸漬水および／または炊き水を用いるので、請求項１記載の製造方法と同じ効果を奏するとともに、安全性が高く、炊飯後の玄米ごはんのｐＨを４〜４．８となるように調整することが容易になり、かつ長期保存性をより向上できるというさらなる顕著な効果を奏する。
【００７４】
本発明の請求項６の無菌玄米ごはんの製造方法によれば、請求項５記載の製造方法において、食用有機酸がクエン酸、酒石酸、リンゴ酸、フマル酸、コハク酸、グルコン酸、乳酸、酢酸、アジピン酸、フィチン酸、アスコルビン酸あるいはこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸であるので、請求項５記載の製造方法と同じ効果を奏するとともに、いずれも市販されており安価で入手し易いというさらなる顕著な効果を奏する。
【００７５】
本発明の請求項７の無菌玄米ごはんの製造方法によれば、請求項５あるいは請求項６に記載の製造方法において、食用有機酸の塩がカリウム塩、ナトリウム塩、カルシウム塩およびこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸の塩であるので、請求項５記載の製造方法と同じ効果を奏するとともに、いずれも市販されており安価で入手し易いというさらなる顕著な効果を奏する。
【００７６】
本発明の請求項８の無菌玄米ごはんの製造方法によれば、請求項１から請求項７のいずれかに記載の製造方法において、ガスバリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填するので、好気性微生物に対する殺菌効果が一層よくなるというさらなる顕著な効果を奏する。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing aseptic brown rice, and more particularly, to the production of aseptic brown rice that is excellent in safety and long-term storage, is rich in nutrients, is even and easy to eat, and maintains the taste of freshly cooked rice. It is about the law.
[0002]
[Prior art]
Brown rice is richer in nutrients than polished rice and contains most of the nutrients needed by humans. Brown rice is particularly rich in dietary fiber, vitamins B, and vitamin E. Have been. However, brown rice is cooked at normal pressure because its surface is covered by a robust outer layer rich in oils and fats and fibrous components. The obtained brown rice is hard and less sticky, and its taste is remarkably inferior to that of polished rice.
[0003]
For this reason, conventionally, brown rice has been cooked under pressure, but according to this method, nutrients such as vitamins that are weak to high temperature and high pressure conditions are partially decomposed, and when heated until the outer layer of brown rice is softened, The other parts became gelatinized by gelatinization, and it was extremely difficult to produce delicious brown rice.
[0004]
Also, the brown rice is germinated by immersing it in warm water of 10 to 40 ° C., preferably 25 to 35 ° C. for a suitable time, and the germinated brown rice is cooked under normal pressure, so that a soft brown rice can be obtained. Are known. However, during the germination process of brown rice, in addition to the metabolism of brown rice itself, fermentation occurs due to the propagation of various bacteria contained in the outer periphery of brown rice and water, and fermented odors and off-flavors remain in brown rice, As a result, the decomposition of starch and the like proceeds excessively, and there is a problem that the quality as a food material is reduced.
[0005]
In order to solve such problems, when germinating brown rice, a method using hot water in which a disinfectant is dissolved or a diluted electrolytic saline solution, a method using running water, a method of periodically replacing hot water, and the like have been tried. ing. However, methods using chemicals such as disinfectants have problems such as the influence of residual components and chemical odor, and methods of replacing hot water or germinating under running water are wasteful of water and energy, There is a problem that manufacturing control becomes complicated.
[0006]
The germinated brown rice is treated with hot water or steam, or by adding ethyl alcohol to produce germinated brown rice that is safe and free of microbial contamination without fermentation odor or off-flavor, and then cooks the germinated brown rice under normal pressure. Thus, there has been proposed a method of obtaining soft and delicious brown rice with little deterioration in quality (Japanese Patent Laid-Open No. 2000-217520).
[0007]
Meanwhile, the ground brown rice is mixed with warm water, a seed in which an enzyme that oxidizes the starch of brown rice is cultured is added, and this is sealed in a container and stored at a pH of 2.5 to 6.5 for 3 days or more. A method has been proposed in which brown rice is processed so that brown rice can be eaten deliciously (Japanese Patent Application Laid-Open No. Sho 62-166855).
[0008]
[Problems to be solved by the invention]
However, the conventional methods still have room for improvement in safety, long-term storage, long-term maintenance of taste, and the like.
An object of the present invention is to provide a method for producing aseptic brown rice, which is more excellent in safety and long-term preservation, is rich in nutrients, is even and easy to eat, and maintains the freshly cooked taste for a long time. .
[0009]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the above problems, and as a result, after fermenting germinated brown rice with lactic acid bacteria, washing the brown rice with lactic acid bacteria fermentation stopped, immersing it in immersion water, and then immersing it in immersion water Take out, add cooking water just before cooking, cook rice, cook rice, set the pH of brown rice after cooking to a specific range, fill in a gas-barrier heat-resistant container in aseptic equipment, and completely seal. And found that the present invention can be solved, and completed the present invention.
[0010]
In other words, the method for producing aseptic brown rice according to claim 1 of the present invention for solving the above-mentioned problem is that, after the germinated brown rice is subjected to lactic acid bacteria fermentation treatment, the brown rice that has been washed with hot water to stop the lactic acid bacteria fermentation treatment is washed with rice. Immerse in immersion water, then remove from immersion water, add cooking water immediately before cooking, cook rice, steam if necessary, fill in a gas barrier heat-resistant container in aseptic equipment, and seal completely A method for producing aseptic brown rice, wherein the pH of the brown rice after cooking is adjusted to be 4 to 4.8.
[0011]
The method for producing aseptic brown rice according to claim 2 of the present invention is characterized in that, in the production method according to claim 1, germinated brown rice is used which has been germinated under conditions of pH 2 to 5.
[0012]
The method for producing aseptic brown rice according to claim 3 of the present invention is characterized in that, in the production method according to claim 1 or 2, germinated brown rice is washed with hot water and then subjected to a lactic acid bacteria fermentation treatment.
[0013]
The method for producing aseptic brown rice rice according to claim 4 of the present invention is characterized in that, in the production method according to any one of claims 1 to 3, lactic acid bacteria fermentation treatment is performed under conditions of pH 2 to 5. .
[0014]
The method for producing aseptic brown rice according to claim 5 of the present invention is the method according to any one of claims 1 to 4, wherein glucono-delta-lactone, an edible organic acid or a salt thereof, or two or more of these salts are used. It is characterized by using immersion water and / or cooking water containing at least one selected from a mixture.
[0015]
The method for producing aseptic brown rice according to claim 6 of the present invention is the method according to claim 5, wherein the edible organic acid is citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, acetic acid, adipine. It is characterized by being at least one edible organic acid selected from acids, phytic acid, ascorbic acid or a mixture of two or more thereof.
[0016]
The method for producing aseptic brown rice according to claim 7 of the present invention is the method according to claim 5 or claim 6, wherein the salt of the edible organic acid is a potassium salt, a sodium salt, a calcium salt and two or more of these salts. It is a salt of at least one edible organic acid selected from a mixture.
[0017]
According to the method for producing aseptic brown rice of claim 8 of the present invention, in the production method according to any one of claims 1 to 7, when filling in a gas barrier heat-resistant container, it is filled together with an oxygen scavenger. It is characterized by.
[0018]
In the present invention, when germinated brown rice is used, moisture, lactic acid, organic acids and the like easily penetrate into the interior of the brown rice, and without destroying the tissue, nutrient-rich, uniform and delicious brown rice can be produced. .
That is, when the germinated brown rice is subjected to lactic acid bacteria fermentation treatment, the lactic acid bacteria enter the inside of the germinated brown rice, and germs can be eliminated by the lactic acid bacteria.
In addition, when germinated brown rice is subjected to lactic acid bacteria fermentation treatment, the generated lactic acid enters the germinated brown rice and becomes homogeneously acidic with lactic acid, so that propagation of various bacteria can be suppressed or prevented.
After that, the lactic acid bacteria are sterilized, the lactic acid fermentation treatment is stopped, and the brown rice that has been drained and dried is washed with rice, then immersed in immersion water, then taken out of the immersion water, added with cooking water immediately before cooking, cooked and cooked. When the pH of the brown rice is set in the range of 4 to 4.8, the remaining various germs can be further sterilized. Then, by filling in a gas-barrier heat-resistant container in an aseptic facility and sealing it completely, brown rice rice free from contamination by various bacteria and capable of maintaining an aseptic state for a long time can be obtained. The aseptic rice is excellent in safety and long-term preservation, is rich in nutrients, is uniform and easy to eat, and maintains its freshly cooked taste for a long time. When filling in a gas-barrier heat-resistant container, filling with a deoxidizer further improves the bactericidal effect against aerobic microorganisms.
[0019]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
The germinated brown rice used in the present invention is not particularly limited, and known germinated brown rice germinated by an ordinary method can be used. It is also possible to appropriately mix polished rice with germinated brown rice used in the present invention.
However, especially on the outer peripheral surface of the germinated brown rice, general bacteria such as Escherichia coli and Bacillus subtilis, actinomycetes such as Streptomyces, fungi such as Penicillium, and various bacteria such as Bacillus cereus may adhere. When germinating brown rice, it is preferable to germinate under the following germination conditions.
[0020]
That is, brown rice is first washed with water, and then under aerobic conditions at a temperature of 10 to 40 ° C., preferably 25 to 35 ° C., and a pH of 2 to 5, preferably pH 2.5 to 3.5, about 0.5 to Germination treatment is carried out for 3 days, preferably 1-2 days. At a temperature of 10 to 40 ° C. and a pH of 2 to 5, germination can be performed appropriately when germinated for about 0.5 to 3 days, an appropriate crack is formed on the outer peripheral surface of brown rice, and the edible organic acid reaches the inside of the brown rice. It becomes easy to enter uniformly and can sterilize various bacteria.
If the temperature is lower than 10 ° C., germination may be delayed, and if the temperature is higher than 40 ° C., the germination rate rapidly decreases. If the pH is lower than 2, the growth of various bacteria can be prevented, but germination may be impaired. If the pH is higher than 5, germination may be smooth but sterilization may increase. If it is less than 0.5 day, sterilization and germination of various bacteria may be insufficient. If it is more than 3 days, it is suitable for sterilization of various bacteria, but brown rice grows after germination and the flavor and nutrients are significantly reduced. It is not preferable because it may cause
[0021]
After germination, the germinated brown rice used in the present invention is preferably washed with hot water to sterilize various bacteria attached to the outer peripheral surface of the germinated brown rice. By sterilizing various bacteria, lactic acid bacteria fermentation can be smoothly performed in the next lactic acid bacteria fermentation treatment step. The processing conditions of the hot water washing are not particularly limited, but it is preferable to perform the hot water washing conditions shown below.
[0022]
That is, the treatment is performed for about 10 to 40 minutes, preferably for 20 to 30 minutes using hot water at a temperature of 65 to 95 ° C, preferably 75 to 85 ° C. If the temperature is lower than 65 ° C., sterilization of various bacteria may be insufficient. If the temperature exceeds 40 minutes, sterilization of various bacteria is good, but the quality of brown rice is poor, which is not preferable.
[0023]
Next, in the present invention, germinated brown rice is added, for example, with lactic acid bacteria at a rate of 10 / ml. 7 -10 8 The lactic acid bacteria fermentation treatment is performed by dispersing the lactic acid bacteria in an aqueous solution dispersed into individual pieces. Although the processing conditions of the lactic acid bacteria fermentation treatment are not particularly limited, it is preferable to perform the fermentation treatment conditions described below.
[0024]
That is, the treatment is carried out at a temperature of 20 to 40 ° C, preferably 30 to 35 ° C, and a pH of 2 to 5, preferably at a pH of 2.5 to 3.5, for about 0.5 to 5 days, and preferably for 2 to 4 days. When the temperature is lower than 20 ° C. or higher than 40 ° C., the growth and propagation of lactic acid bacteria may not be performed properly, and the growth of various bacteria may be concerned. If the pH is lower than 2 or higher than 5, the growth and propagation of lactic acid bacteria may not be performed properly, and the growth of various bacteria may be a concern. In addition, if the lactic acid bacteria fermentation is less than 0.5 days, the pH of the treated brown rice may not be sufficiently reduced. Conversely, if it exceeds 5 days, the amount of lactic acid produced by fermentation becomes large, and the pH decreases. Too much and the flavor is reduced.
[0025]
After the lactic acid bacteria fermentation treatment is performed, then, in the present invention, the lactic acid bacteria are sterilized by washing with hot water to stop the lactic acid bacteria fermentation treatment. The processing conditions of the hot water washing are not particularly limited, but it is preferable to perform the hot water washing conditions shown below.
[0026]
That is, the treatment is performed for about 10 to 40 minutes, preferably for 15 to 25 minutes using hot water at a temperature of 65 to 95 ° C, preferably 75 to 85 ° C. If the temperature is lower than 65 ° C., sterilization of lactic acid bacteria may be insufficient, and if the temperature is higher than 95 ° C., the quality of brown rice becomes poor. If the time is less than 10 minutes, sterilization of lactic acid bacteria may be insufficient, and if the time is more than 40 minutes, the quality of brown rice becomes poor.
[0027]
After washing with hot water and washing the lactic acid bacteria fermentation-treated brown rice, the brown rice is immersed in immersion water, then taken out of the immersion water, and cooked just before the rice is cooked by adding boiling water. In the present invention, it is possible to adjust the pH of the brown rice after cooking to 4 to 4.8, preferably to 4.3 to 4.7 from the viewpoint of sterilization of various bacteria, taste, texture, and the like. is important. By adjusting the pH of the brown rice after cooking to 4 to 4.8, it is possible to prevent the growth of food poisoning bacteria and the like, and it is possible to produce a sterile brown rice that is uniform, easy to eat, and has a freshly cooked taste. If cooked and steamed, a more uniform and easy-to-eat sterile brown rice can be produced.
[0028]
In the present invention, by controlling the lactic acid bacteria fermentation treatment conditions to an appropriate amount of the lactic acid produced and contained in the brown rice by the lactic acid bacteria fermentation treatment described above, the pH of the brown rice rice after cooked rice is 4 to 4 .8.
[0029]
In the present invention, as the pH value is adjusted lower, the effect of preventing the growth of food poisoning bacteria and the like increases, but it is not preferable because the taste is adversely affected, and conversely, if the pH value is adjusted higher, the long-term storability deteriorates. In order to commercialize as a long-term preservation food, the pH after cooking is controlled in the range of 4 to 4.8 in consideration of the preservability that can be stored at room temperature for at least about 6 months.
[0030]
If the pH of the brown rice after cooking is less than 4.0, the sterilization of various bacteria is good but the taste, texture and taste may be deteriorated. If the pH exceeds 4.8, the sterilization of various bacteria is insufficient and long term It is not preferable because storage stability may be deteriorated.
[0031]
After stopping the lactic acid bacteria fermentation treatment by washing with hot water, the brown rice, which has been drained and dried, is washed with rice and then immersed in immersion water according to a standard method. The immersion is generally known to be immersed in water or sprayed with water so that the moisture content of brown rice is about 20 to 50%, but it is not limited to these methods and ranges. Absent.
The brown rice is removed from the immersion water, and then, for example, 1.0 to 1.5 times the amount of cooking water is added to the brown rice immediately before cooking, and normal pressure rice is cooked using a heat source such as gas, electricity, or steam according to a standard method. .
[0032]
After cooking rice and steaming as required, brown rice is filled into a barrier heat-resistant container in an aseptic facility at about 55 ° C. or higher, and is completely sealed with, for example, a heat sealer. When filling into a barrier heat-resistant container, it is preferable to fill with a deoxidizer.
For example, aseptic filling is performed in a class 100 to class 10000 clean room or clean booth according to the standards of the National Aeronautics and Space Administration (NASA). When performing aseptic filling, use equipment, packaging materials, containers, oxygen scavengers, etc. that have been sufficiently sterilized.
[0033]
A preferred gas barrier heat-resistant container package is a tray container made of a heat-resistant synthetic resin or a plastic bag made of a laminate of a heat-resistant synthetic resin film and / or a metal foil.
For example, the tray container has a barrier resin such as an ethylene-vinyl acetate copolymer as an intermediate layer, and the upper and lower layers are formed by laminating polypropylene and forming a tray-like film with a tray container top cover film (PET / nylon / polyethylene). System sealant) can be used.
[0034]
According to the production method of the present invention, the growth and activity of aerobic bacteria and anaerobic bacteria can be suppressed, so that aseptic brown rice with excellent long-term storage properties such that freshly cooked taste and aroma can be maintained even after long-term storage. Can be provided.
[0035]
In the production of aseptic brown rice as described above, in the present invention, immersion water containing at least one selected from glucono-delta-lactone, an edible organic acid or a salt thereof, or a mixture of two or more thereof, and / or Use of boiling water is preferred because it is easy to adjust the pH of the brown rice after cooking to 4.0 to 4.8, and the long-term storage property can be further improved.
[0036]
Glucono-delta-lactone used in the present invention is a food additive and can be preferably used in the present invention.
The edible organic acid used in the present invention is an organic acid recognized as a food additive, for example, citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, acetic acid, adipic acid, Phytic acid, ascorbic acid or a mixture thereof can be mentioned, but citric acid, gluconic acid or a mixture thereof can be preferably used to simultaneously satisfy long-term storage and taste.
Examples of the salt of the edible organic acid used in the present invention include a potassium salt, a sodium salt, a calcium salt, and a mixture of two or more thereof.
Also, a mixture of glucono delta lactone and these edible organic acids or salts thereof can be used.
[0037]
In the present invention, as a specific method for producing brown rice rice controlled to a pH value in the above range by adding glucono delta lactone or edible organic acid to immersion water or cooking water,
(1) After stopping the lactic acid bacteria fermentation treatment by washing with hot water, washing the dried brown rice after draining, washing the rice, soaking it in water for a certain period of time, and immediately before cooking rice, glucono delta lactone or edible organic acid or the like in cooking water. How to add salt and cook rice,
(2) After washing the rice in the same manner, immersing it in a solution containing glucono delta lactone or an edible organic acid or a salt thereof for a certain period of time to lower the pH and cooking the rice as it is,
(3) In the same manner, after washing the rice, immerse it in a solution containing glucono-delta-lactone or an edible organic acid or a salt thereof for a certain period of time to lower the pH to some extent. There is a method of adding an acid or a salt thereof and cooking rice. From the viewpoint of stability of final pH value and quality, etc., the method of (3) is the most realistic and preferable method.
[0038]
The sterilized brown rice thus prepared can be re-heated in a microwave oven or a heated aqueous solution and served for food.
[0039]
In the present invention, a seasoning, a coloring agent, a fat, an emulsifier, and the like may be further added to the sterilized brown rice and water without departing from the gist of the present invention.
[0040]
【Example】
Next, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these Examples without departing from the gist of the present invention.
(Effects of glucono delta lactone and edible organic acids on the taste of brown rice)
After washing the brown rice, germination treatment is performed at 30 ° C., pH 3 for 2 days, followed by hot water washing (80 ° C., 20 minutes), and the germinated brown rice washed with hot water at 30 ° C., pH 3 for 2 days by fermentation with lactic acid bacteria. Was done. After the lactic acid bacteria fermentation treatment, the germinated brown rice is washed with hot water (80 ° C., 20 minutes) to stop the lactic acid bacteria fermentation treatment, and then fixed in an aqueous solution containing glucono-delta-lactone and each edible organic acid shown in Table 2. Immersion time (60-90 minutes) to lower the pH, edible organic acid was added to the cooking water just before cooking, and the pH of brown rice after cooking was 4.7 and 5.7. Brown rice was prepared by the method of cooking rice under the rice cooking conditions shown in 1, and the effects of glucono delta lactone and each edible organic acid on the taste of brown rice were examined.
The pH was measured by the following method.
{Circle around (1)} To 20 g of brown rice rice, add 50 ml of distilled water and treat with a homogenizer.
(2) After standing for 5 minutes, the pH is measured with a pH meter [HM-30S, manufactured by Toa Denpa Kogyo KK].
The taste of brown rice was sensory evaluated according to the following taste evaluation criteria using a trained taste judge, and the results are shown in Table 2.
(Taste evaluation criteria)
◎: good flavor
：: good flavor, but slightly sour
Δ: good flavor, but worried about acidity
×: poor flavor
[0041]
[Table 1]
[Table 2]
From the above results, Table 2 shows that the effective additives that can be used in the method for producing long-term storable brown rice rice of the present invention while minimizing the decrease in the commercial value of the brown rice rice due to acidity and the like are as described above. Any of glucono delta lactone and edible organic acids can be used.
However, among these, citric acid, gluconic acid, lactic acid and combinations thereof are preferable as glucono-delta-lactone and edible organic acids.
[0044]
(Example 1)
After washing the brown rice, the rice was germinated at 30 ° C. and pH 3 for 2 days, washed with hot water (80 ° C., 20 minutes), and the germinated brown rice was subjected to lactic acid bacteria fermentation at 30 ° C. and pH 3 for 2 days. After the lactic acid bacteria fermentation treatment, the germinated brown rice is washed with hot water (80 ° C., 20 minutes) to wash the germinated brown rice after the lactic acid bacteria fermentation treatment has been stopped. Using the cooking water to which glucono delta lactone was added as the cooking water shown in Table 1 immediately before cooking the rice, the pH value of the brown rice after the cooking was 4.6 to 4. The rice was produced at a control of 8 to produce brown rice. With brown rice at a temperature of about 60 ° C., a dry laminated material made of PP / EVOH / PP is formed into a bag as a barrier heat-resistant container in a class 100 bio-clean room, and is not heat-sealed. Using a plastic bag provided with a welding portion, 200 g of brown rice was filled together with an oxygen scavenger and heat-sealed with a heat-sealing machine to completely seal.
[0045]
After this was stored at room temperature for 12 months, it was warmed and eaten for 2 minutes in a microwave oven, and the taste of brown rice was evaluated according to the above-mentioned taste evaluation criteria, and the preservability was evaluated according to the following preservability evaluation criteria. When heated in a microwave oven for 2 minutes, brown rice with a plump, voluminous feel was obtained, and no binding or crushing of the rice grains occurred. Table 3 shows the results.
(Preservation evaluation criteria)
Excellent: Good quality after storage for 12 months
Impossible: Poor quality after storage for 12 months (decay)
[0046]
(Examples 2 to 8)
Use immersion water to which glucono delta lactone and various edible organic acids are added in the amounts shown in Table 3 as immersion water, and use water as cooking water or add 50% gluconic acid aqueous solution in the amounts shown in Table 3. The taste of brown rice was controlled in the same manner as in Example 1 except that the cooked water was used to control the pH value of the brown rice after the rice was cooked so as to be within the range shown in Table 3 to produce brown rice. Table 3 summarizes the results of evaluating the storage stability.
[0047]
(Comparative Example 1)
Using an immersion aqueous solution to which citric acid was added as the immersion water, using cooking water to which a 50% aqueous solution of gluconic acid was added, and adjusting the pH value of the brown rice after cooking to 5.0 to 5.3 outside the range of the present invention. Table 3 shows the results of evaluating the taste and preservability of brown rice in the same manner as in Example 1 except that brown rice was manufactured under the control described above.
[0048]
(Comparative Example 2)
As an immersion water, an immersion aqueous solution to which glucono delta lactone is added, and a cooking water to which a 50% aqueous solution of gluconic acid is added, and the pH value of brown rice after cooking is 3.6 to 3.8 outside the range of the present invention. Table 3 shows the results of evaluating the taste and preservability of the brown rice in the same manner as in Example 1 except that brown rice was manufactured.
[0049]
[Table 3]
(Evaluation results)
Example 1 is a case in which water was used as immersion water, and cooking water to which glucono delta lactone was added was used. After storing at room temperature for 12 months, brown rice cooked in a microwave for 2 minutes also had an unpleasant odor. And had a slight sourness and a fresh texture.
[0051]
Example 2 is a case in which immersion water to which gluconic acid was added was used as immersion water, and water was used as cooking water. After storing at room temperature for 12 months, the brown rice cooked in a microwave oven for 2 minutes had an unpleasant off-flavor. None had a slight acidity and had a fresh texture.
[0052]
Example 3 is a case in which an immersion aqueous solution to which citric acid was added was used as immersion water, and water was used as cooking water. After storing at room temperature for 12 months, the brown rice cooked in a microwave oven for 2 minutes had an unpleasant odor. None, it had a mild acidity and had a fresh texture.
[0053]
Example 4 is a case in which an immersion aqueous solution containing lactic acid was used as immersion water, and an aqueous solution containing gluconic acid was used as cooking water. After storing at room temperature for 12 months, the brown rice warmed in a microwave oven for 2 minutes. The rice had no off-flavor and off-flavor, had a mild sour taste, and had a fresh texture.
[0054]
Example 5 was a case where an immersion aqueous solution to which citric acid was added was used as immersion water, and an aqueous solution to which gluconic acid was added was used as cooking water. After storing at room temperature for 12 months, the mixture was warmed in a microwave oven for 2 minutes. The brown rice had no unpleasant odor, had a mild acidity, and had a fresh texture.
[0055]
Example 6 is a case where an immersion aqueous solution to which glucono delta lactone was added was used as immersion water, and an aqueous solution to which gluconic acid was added was used as cooking water. After storing at room temperature for 12 months, a microwave oven was used for 2 minutes. The warm brown rice had no off-flavor and off-flavor, had a slightly sour taste, and had a fresh texture.
[0056]
Example 7 is a case in which immersion water to which acetic acid (Example 7) and malic acid (Example 8) were added was used as the immersion water, and the water was used as cooking water, and after storing at room temperature for 12 months. The brown rice cooked in a microwave oven for 2 minutes has no off-flavor or odor, has excellent storage stability, has a sour taste (Example 7), has a bitter sour taste (Example 8), and has a unique texture. Had.
[0057]
Example 8 is a case where an aqueous solution to which malic acid was added was used as an immersion water, and an aqueous solution to which gluconic acid was added was used as cooking water. After storing at room temperature for 12 months, the solution was warmed in a microwave oven for 2 minutes. The brown rice had no off-flavor and off-flavor, had a slight sour taste, and had a fresh texture.
[0058]
Comparative Example 1 is a case where an immersion aqueous solution to which citric acid was added was used as the immersion water, and an aqueous solution to which gluconic acid was added was used as cooking water. Since the pH after cooking was larger than the pH range of the present invention, it was stored. Those stored for 12 months at room temperature have poor acidity, have poor sourness, poor storage stability, have no fresh texture, and are not suitable for practical use.
[0059]
Comparative Example 2 was a case in which an aqueous solution to which glucono delta lactone was added was used as the immersion water, and the aqueous solution to which gluconic acid was added was used as cooking water. Since the pH after cooking was smaller than the pH range of the present invention, Brown rice cooked in a microwave oven for 2 minutes after storage at room temperature for 12 months had no off-flavor and off-flavor and was excellent in preservability, but had a sour taste and had no fresh texture.
[0060]
Next, [the above brown rice was cooked, filled in a heat-resistant container, sealed, stored, and tested for long-term storage for 1 to 12 months]
(Example 9)
After washing the brown rice, the rice was germinated at 30 ° C. and pH 3 for 2 days, washed with hot water (80 ° C., 20 minutes), and the germinated brown rice was subjected to lactic acid bacteria fermentation at 30 ° C. and pH 3 for 2 days. After lactic acid bacteria fermentation treatment, the germinated brown rice was washed with hot water (80 ° C., 20 minutes) to wash the germinated brown rice after the lactic acid bacteria fermentation treatment was stopped. It was immersed in it for 60 minutes to make immersed rice having a moisture content of 32%.
Using the immersed rice just before the cooking, water was used as the cooking water, and under the cooking conditions shown in Table 1 above, the pH value of the brown rice after the cooking was controlled to be 4.8 to produce the brown rice.
With brown rice at a temperature of about 60 ° C, it is aseptically filled in a gas-barrier packaging material in a class 100 clean room, sealed and stored in a 25 ° C constant temperature bath. After months, the appearance, flavor and taste were tested. The test was sensory evaluated by a trained taste judge and the results are summarized in Table 4.
In addition, 20 samples were tested for each of 1, 3, 6, 9, and 12 months later.
[0061]
(Example 10)
Appearance, flavor and taste after 1, 3, 6, 9 and 12 months in the same manner as in Example 9 except that the brown rice was manufactured by controlling the pH value of the brown rice after cooking to 4.5. Was tested. Table 4 shows the results.
[0062]
(Example 11)
The appearance, flavor, and taste after 1, 3, 6, 9, and 12 months were the same as in Example 9 except that the brown rice was manufactured by controlling the pH value of the brown rice after cooking to 4.0. Was tested. Table 4 shows the results.
[0063]
(Comparative Example 3)
The appearance, flavor, and taste after 1, 3, 6, 9, and 12 months were tested in the same manner as in Example 9 except that brown rice (pH 6.8 after cooking) was produced using water as the immersion water. Table 4 shows the results.
[0064]
(Comparative Example 4)
Appearance, flavor, and taste after 1, 3, 6, 9, and 12 months in the same manner as in Example 9 except that the brown rice was manufactured by controlling the pH value of the brown rice after cooking to 5.5. Was tested. Table 4 shows the results.
[0065]
(Comparative Example 5)
Appearance, flavor, and taste after 1, 3, 6, 9, and 12 months in the same manner as in Example 9 except that the brown rice was manufactured by controlling the pH value of the brown rice after cooking to be 5.0. Was tested. Table 4 shows the results.
[0066]
[Table 4]
From Table 4, it can be seen that it is possible to prevent the growth of food poisoning bacteria by adjusting the pH of the brown rice after cooking to be 4.0 to 4.8 as in Examples 9 to 11. .
On the other hand, Comparative Example 3 is a case of brown rice made without using glucono delta lactone or edible organic acid, and this brown rice has excellent flavor and taste, but is inferior in long-term storage stability. In Comparative Examples 4 and 5, even if an aqueous solution obtained by adding citric acid to water was used as the immersion water, the pH of brown rice after cooking was 5.5 or 5.0, which was outside the pH range defined by the present invention. In this case, it can be seen that the propagation of microorganisms cannot be prevented, and that the storage stability is poor.
[0068]
When brown rice was filled in a gas-barrier packaging material for the above Examples 9 to 11, when the appearance, flavor, and taste were also tested for those in which a deoxidizer was enclosed, the results were 18 months at 25 ° C. The preserved product also had excellent preservability without any off-flavor or odor, and had a fresh texture.
[0069]
【The invention's effect】
According to the method for producing aseptic brown rice of claim 1 of the present invention, after the germinated brown rice is subjected to lactic acid bacteria fermentation treatment, washed with hot water to stop the lactic acid bacteria fermentation treatment after washing the rice, immersed in immersion water, Next, remove from the immersion water, add cooking water just before cooking, cook rice, steam if necessary, fill in a gas barrier heat-resistant container in aseptic equipment, completely seal and produce aseptic brown rice When the rice is cooked, the pH of the brown rice after cooking is adjusted to be 4 to 4.8, so that moisture and edible organic acids easily penetrate into the germinated brown rice, without destroying the tissue and rich in nutrients In addition, it has a remarkable effect of being able to produce brown rice rice that is cooked uniformly and deliciously.
In the present invention, since immersion in water for a long time in the lactic acid fermentation step, penetration of water at the time of rice cooking becomes quick, and ideal rice cooking becomes possible.
When germinated brown rice is subjected to lactic acid bacteria fermentation treatment, lactic acid bacteria enter the germinated brown rice and germs can be eliminated by the lactic acid bacteria. In addition, when germinated brown rice is subjected to lactic acid bacteria fermentation treatment, the generated lactic acid enters the germinated brown rice and becomes homogeneously acidic with lactic acid, so that propagation of various bacteria can be suppressed or prevented.
After that, the lactic acid bacteria are sterilized, the lactic acid fermentation treatment is stopped, and the brown rice that has been drained and dried is washed with rice, then immersed in immersion water, then taken out of the immersion water, added with cooking water immediately before cooking, cooked and cooked. When the pH of the brown rice is set in the range of 4 to 4.8, the remaining various germs can be further sterilized. Then, by filling in a gas-barrier heat-resistant container in an aseptic facility and sealing it completely, brown rice rice free from contamination by various bacteria and capable of maintaining an aseptic state for a long time can be obtained. The aseptic rice is excellent in safety and long-term preservation, is rich in nutrients, is uniform and easy to eat, and maintains its freshly cooked taste for a long time.
[0070]
According to the method for producing aseptic brown rice of claim 2 of the present invention, brown rice germinated by germination treatment under the condition of pH 2 to 5 is used in the method of claim 1, claim 1. In addition to the same effect as the method of the present invention, it has a further remarkable effect that various bacteria adhered to brown rice can be sterilized in the germination process.
[0071]
According to the method for producing aseptic brown rice of claim 3 of the present invention, the germinated brown rice is subjected to a lactic acid bacteria fermentation treatment after washing with hot water in the production method of claim 1 or claim 2. In addition to the same effect as the method of the present invention, there is an even more remarkable effect that various bacteria attached to brown rice germinated in the hot water washing step can be sterilized.
[0072]
According to the method for producing aseptic brown rice of claim 4 of the present invention, the lactic acid bacteria fermentation treatment is carried out under the condition of pH 2 to 5 in the method of any one of claims 1 to 3, In addition to having the same effect as the production method according to Item 1, it has a further remarkable effect of being able to sterilize various bacteria attached to brown rice germinated in the lactic acid bacteria fermentation treatment step.
[0073]
According to the method for producing aseptic brown rice of claim 5 of the present invention, the production method according to any one of claims 1 to 4, wherein glucono-delta-lactone, an edible organic acid or a salt thereof, or a mixture thereof. Since the immersion water and / or the cooking water containing at least one selected from the above mixture is used, the same effect as the production method according to claim 1 is obtained, the safety is high, and the pH of brown rice after cooking rice is high. Is more easily adjusted to be 4 to 4.8, and a further remarkable effect that the long-term storage property can be further improved is exhibited.
[0074]
According to the method for producing aseptic brown rice of claim 6 of the present invention, in the production method of claim 5, the edible organic acid is citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, acetic acid. , Adipic acid, phytic acid, ascorbic acid or at least one edible organic acid selected from a mixture of two or more thereof, so that it has the same effect as the production method according to claim 5 and is commercially available. It has a further remarkable effect of being inexpensive and easily available.
[0075]
According to the method for producing aseptic brown rice of claim 7 of the present invention, the salt of the edible organic acid is a potassium salt, a sodium salt, a calcium salt and two of these in the method of claim 5 or 6. Since it is at least one salt of an edible organic acid selected from the above mixture, it has the same effect as that of the production method according to claim 5, and has the further remarkable effect that all are commercially available and inexpensive and easily available. Play.
[0076]
According to the method for producing aseptic brown rice of claim 8 of the present invention, when filling in a gas barrier heat-resistant container in the method for producing according to any one of claims 1 to 7, it is charged together with an oxygen scavenger. Therefore, a further remarkable effect that the bactericidal effect on aerobic microorganisms is further improved is exhibited.
Claims (8)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006325576A (en) * | 2005-04-25 | 2006-12-07 | Kameda Seika Co Ltd | Fermented product of unpolished rice, method for producing the same, beverage and food containing the same, method for producing fermented and germinated unpolished rice and the fermented and germinated unpolished rice |
| CN107897669A (en) * | 2017-11-17 | 2018-04-13 | 湖州美果汇食品有限公司 | A kind of processing method of the rice of suitable fried rice |
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