JP2005143364A - Cooking method, nutrient addition material to polished rice, rice processed food and rice cooking set - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking method, or the like, for cooked polished rice having nutrient composition and physiologically active components equal to those of brown rice without the need of unreasonably eating brown rice hard to eat in consideration for health, or eating a health food obtained by processing rice bran with other food material, or changing dietary habits of mainly eating polished rice like conventional dietary habits. <P>SOLUTION: The cooking method for the cooked polished rice comprises adding water and cooking together with polished rice, rice oil which is obtained by preprocessing such as enzyme inactivation process fresh rice bran in a rice milling plant followed by compression process and physical refinement, and partly defatted rice bran remaining after obtaining the rice oil. Alternatively, the prescribed amounts of the rice oil and the rice bran are ingested through meals. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention can take a brown rice substitute without changing the diet centered on white rice, is much delicious compared to brown rice, is easy to cook (same cooking conditions as white rice), and has a good texture (like brown rice) The present invention relates to a method for cooking white rice rice that has nutritional components and physiologically active components equivalent to brown rice, while being rice that is good for digestion and absorption.

  In recent years, white rice, which we have become a staple food, has been refined from brown rice, and what is removed from the brown rice during this milling is so-called rice bran. In this way, brown rice is refined and made into white rice, making it easy to cook, eat, and eat delicious rice.

  However, 90% or more of the excellent nutritional components and physiologically active substances (for example, minerals, vitamins, dietary fiber, gamma oryzanol, IP6 (inositol hexaphosphate), etc.) of rice are removed when scouring brown rice. Therefore, we are pursuing convenience and deliciousness, but we have removed most of the valuable nutrients that rice originally has.

  Since ancient times, the Japanese have used brown rice as a staple food, and have taken sufficient nutrients and physiologically active substances, but since the Edo period, the general population has also become a staple food for delicious white rice. It has been removed, pursuing gastronomy for 3 minutes, 5 minutes, and 7 minutes, and finally moving to 100% white rice food in modern times. As a result, in the early days of Taisho and Showa, nutritional deficiencies centered on vitamin B1 became a social issue due to the nationwide epidemic of beriberi and tuberculosis. It is a fact to be done.

  Under such circumstances, dietary habits, especially Japanese foods, have been reconsidered due to the loss of nutritional balance due to excessive intake of animal protein and lipids due to post-war satiation and the westernization of the dietary habits, resulting in a rapid increase in lifestyle-related diseases. The unpolished rice boom is happening, such as the brown rice meal, which is the origin of rice, which is at the center, and germinated brown rice and brown rice flour using whole grains of brown rice.

  However, the cooking method of brown rice is different from that of white rice, so when eating brown rice itself at home, it is necessary to immerse it from half a day to overnight, and it is necessary to increase the thermal power by cooking with a pressure cooker, etc. Cooking takes time and effort. In addition, when only brown rice is cooked, it feels extremely unpleasant compared to white rice because of its poor texture. Furthermore, brown rice contains a lot of indigestible fiber, so digestion and absorption are poor, and burdens on elderly and sick people. Still, health-conscious people are concerned with brown rice (some people feel crunchy and sweet enough to chew and feel delicious), so if you want to eat brown rice at home, And you have to save both brown rice and brown rice.

  In such a situation, instead of eating the brown rice itself, focusing on the rice bran, a “health food containing rice bran” is also produced by processing this with other ingredients. Taking it regularly is troublesome, and after all it is easier to take it as a set food with white rice, which is the center of Japanese food. In addition, brown rice products such as commercial germinated brown rice are not delicious at present, and have considerable resistance to eating on a daily basis.

  The present invention has been made in view of such circumstances, and it is not necessary to eat brown rice itself, and it is also necessary to eat “health food containing rice bran” obtained by processing rice bran as a raw material and other ingredients. In addition, an object is to provide a method for cooking white rice and the like that can ingest nutrition equivalent to brown rice without changing the diet centered on white rice as before.

  The invention for solving the above-mentioned problems is to heat and cook rice oil obtained by low-temperature pressing and physical refining of rice bran and partially defatted rice bran remaining after obtaining the rice oil together with white rice It is the cooking method characterized by this.

  In this way, rice oil obtained from rice bran produced when white rice was used as white rice and partially defatted rice bran were mixed with white rice and subjected to hydrothermal cooking (including cooked rice; the same applies hereinafter), and thus separated from white rice. Since the nutrients can be returned to the white rice (eating together), the same nutrients as eating brown rice can be exploited while eating the white rice. In addition, according to the method of the present invention, the cooked food is white rice instead of brown rice, so it can be cooked by a conventional white rice cooking method, for example, a general rice cooker used at home or the like Can be used as is. Furthermore, even though rice oil and partially defatted rice bran are added, it is still the same as eating white rice, so its taste is also better than brown rice.

  Furthermore, the present invention is characterized in that both the rice oil and the partially defatted rice bran used are obtained by subjecting the rice bran to low-temperature pressing. As a method for obtaining rice oil and partially defatted rice bran from rice bran, a so-called solvent extraction method is usually used. In the solvent extraction method, first, the rice bran is subjected to dry extrusion or cooking, or wet extrusion or steam treatment to deactivate the lipase contained in the rice bran, and then the rice bran is treated with normal hexane. It is a method of extracting oil. The rice oil crude oil obtained by this method usually contains about 0.5% fine powder and 3-5% wax, and the crude oil is degummed, deacidified, dewaxed, decolored, and winter treated. Then it is deodorized. And the residue which extracted rice oil crude oil is what is called defatted rice bran. However, when using the solvent extraction method that extracts rice oil crude oil from rice bran using normal hexane, there is more solvent loss than in the case of soybean oil or rapeseed oil, and a relatively large amount of solvent is released into the atmosphere. Therefore, there is an environmental adverse effect. And when rice oil crude oil was extracted using normal hexane, since the defatted rice bran after extraction may contain normal hexane, it could not be used as a food for humans. In the past, rice oil crude oil obtained from rice bran has been subjected to alkali refining with caustic soda. However, when alkali refining, many nutrient components and physiologically active substances have been lost. The method of the present invention does not employ the solvent extraction method in which such problems occur, fresh rice bran is treated with enzyme inactivation in a rice mill to prevent quality degradation due to lipase, and this enzyme-inactivated rice bran is used. Since it is put into a low-temperature pressing treatment plant and oil is extracted without using a solvent, there is no risk that the solvent remains in the partially defatted rice bran. In addition, rice oil is refined by a non-chemical (ie, no chemicals such as caustic soda) physical refining method, so this rice oil can be said to be a healthy premium oil.

  In the present invention, the defatted rice bran is defined as “partial” defatted rice bran because a small amount of rice oil remains in the defatted rice bran after the low-temperature pressing treatment.

  In the first invention, the partially defatted rice bran is preferably in a dry powder form. By drying the partially defatted rice bran, it becomes easy to handle, and quality deterioration due to oxidation of the partially defatted rice bran can be prevented (the partially defatted rice bran can be kept for a long time). Furthermore, by pulverizing, sugars such as carbohydrates contained in the partially defatted rice bran can be easily hydrolyzed to dextrin, and the sweetness and umami taste can be obtained and the food can be eaten deliciously.

  In said invention, it is preferable that the mixture ratio of the said rice oil, partially defatted rice bran, and white rice is 1: 9: 90 by weight ratio. By blending rice oil, partially defatted rice bran, and white rice in this proportion, the nutritional value of rice can be brought close to that of brown rice.

  The present application also provides a processed rice food obtained by the cooking method of the present invention.

  Furthermore, another invention for solving the above problems is characterized by comprising rice oil obtained by low-temperature pressing and physical refining of rice bran, and partially defatted rice bran remaining after obtaining the rice oil. It is a white rice nutrition additive.

  According to the present invention, the white rice nutrition additive is composed of the rice oil obtained by the above-described low-temperature pressing treatment and physical refining and the partially defatted rice bran. For example, when this white rice nutrition addition material is cooked white rice, White rice having the same nutritional value as brown rice can be cooked by simply putting it in the vessel.

  In the said invention, it is preferable that the mixture ratio of the said rice oil and partially defatted rice bran is 1: 9 by weight ratio. By using this blending ratio, it is possible to easily extract the nutritional value equivalent to brown rice.

  Another invention for solving the above problems is a method of using partially defatted rice bran remaining after low-temperature pressing treatment of rice bran, and the rice oil obtained by low-temperature pressing treatment and physical refining of rice bran into white rice It is the usage method of the partially defatted rice bran characterized by using together with the processed rice food obtained by adding and cooking with heat.

  Furthermore, the other invention for solving the above-mentioned problems is that the rice oil obtained by subjecting rice bran to low temperature pressing treatment and physical refining and white rice are hydrothermally cooked, and the portion remaining after the rice bran is subjected to low temperature pressing treatment A processed rice food characterized by adding defatted rice bran.

  Moreover, the other invention for solving the said subject is the rice which consists of the rice oil obtained by low-temperature pressing and physical refining rice bran, the partially defatted rice bran remaining after obtaining the said rice oil, and white rice It is a cooking set.

  Below, the cooking method of this invention etc. are demonstrated more concretely.

  The cooking method of the present invention is characterized in that rice oil obtained by low-temperature pressing and physical refining of rice bran, partially defatted rice bran remaining after obtaining the rice oil, and white rice are cooked with water. have.

(1) Rice oil, partially defatted rice bran, white rice First, rice oil, partially defatted rice bran and white rice used in the method of the present invention will be described.

  FIG. 1 is a flowchart showing an outline of a process for obtaining rice oil and partially defatted rice bran used in the method of the present invention, and FIG. 2 is an apparatus for purifying partially defatted rice bran in the process shown in FIG. FIG.

  In the present invention, the place where the various processes shown in FIG. 1 are performed is not particularly limited. In other words, for example, the process shown in FIG. 1 may be performed in a rice mill, while the process from the rice mill generated from the rice mill to the subsequent fresh rice bran is subjected to an enzyme deactivation process, You may perform the process after a low-temperature pressing process in a refinery factory.

First, as shown by an arrow A in FIG. 2, rice bran as a raw material is put into the bucket 1, a certain amount of rice bran is weighed by the quantitative scale 2, and the rice bran is sent to the rotary shifter 3 with a certain amount. The rice bran used as a raw material typically contains the following components.
Moisture: 13-15%
Oil content: 18-20%
Solid content: 65-70%
Wax content: 0.9-1.6%
Phospholipid: 0.3-0.5%
Enzyme: Lipase, etc. Unnecessary foreign matters (for example, stones and broken rice) are removed as indicated by arrow B by the rotary shifter 3 (“foreign matter removing process” shown in FIG. 1). Next, a certain amount of rice bran is sent to the dryer 5 and hot air is blown from the blower 4 to air-dry. By this air flow drying, sterilization and drying are performed in a relatively short time. The preferable water content of the rice bran after drying is 5 to 10%.

  Next, the rice bran is pneumatically transported through the line 6, and charged into the kettle 8 through the cyclone 7. In the kettle 8, the rice bran is heated and roasted, thereby deactivating the enzyme (reverse) to stop the increase in the acid value of the rice bran (“enzyme deactivation treatment” shown in FIG. 1). This point will be described. Generally, when brown rice is refined, lipase in rice bran is immediately activated, and triglycerides in rice bran are hydrolyzed to produce free fatty acids, diglycerides and monoglycerides. As the amount of free fatty acid increases, the oxidation of free fatty acid produces a soapy odor in rice bran, making it unfit for consumption. For this reason, in this embodiment, the enzyme (lipase) is inactivated by roasting rice bran after drying.

  However, when the temperature at the time of roasting becomes high, the protein and starch in the rice bran are denatured and the shape retention of the partially defatted rice bran powder tends to decrease. Therefore, from the viewpoint of improving the shape retention of the partially defatted rice bran powder, the roasting temperature is preferably 130 ° C. or lower. Further, from the viewpoint of inactivating the enzyme (reverse), the temperature during roasting is preferably 100 ° C. or higher. Preferably, the water content of the rice bran at the roasting stage is 2 to 8%.

  Next, the rice bran is put into a dedicated low-temperature pressing machine 9 and subjected to a low-temperature pressing process (“low-temperature pressing process” shown in FIG. 1). The low-temperature pressing process is to press the rice bran and squeeze out rice oil crude oil having a temperature of 100 ° C. or lower. Moreover, it is preferable that the temperature of the cake after low-temperature pressing shall be 100 degrees C or less from a viewpoint of improving the shape retainability of partially defatted rice bran powder.

  Here, as described above, the temperature of the rice bran used for the low temperature pressing treatment is preferably 100 ° C. or higher and 130 ° C. or lower in order to deactivate the enzyme (lipase). Particularly preferably, rice bran heated to 100 ° C. or higher and 115 ° C., more preferably 105 ° C. or higher and 110 ° C. or lower is charged into a low-temperature press and subjected to low-temperature pressing.

  Particularly preferably, the cold press accepts and squeezes rice bran heated to 100 ° C. or higher and 115 ° C., more preferably 105 ° C. or higher and 110 ° C. or lower, and squeezes much of the wax into rice oil crude oil. A suitable press.

  The rice oil crude oil obtained by the low temperature press 9 is sent to the stationary tank 11 through the pump 10 and allowed to stand.

  Next, the rice oil crude is subjected to filtration, dewaxing, degumming, dewaxing, physical refining (deacidification, decolorization), and deodorization (see FIG. 1), and this is the rice oil used in the cooking method of the present invention. It becomes.

  In the low-temperature press, pressure is applied so that the wax content of the partially defatted rice bran is 1% or less and the oil content is 12% or less. Next, this partially defatted rice bran is pulverized. First, since the shape of the partially defatted rice bran immediately after the low temperature pressing treatment is not constant, first, as shown in FIG. 2, the partially defatted rice bran is crushed by a crusher (detacher) 12 to make the particle size constant. In this case, the particle size may be coarse, for example, 710 to 1410 μm.

  Next, the partially defatted rice bran after pulverization is sent through the suction-type air transport path 13 and air-cooled while feeding the partially defatted rice bran. In this stage, the partially defatted rice bran is once stored in a silo.

  Next, the partially defatted rice bran is sent to the pulverizer 14 and pulverized (“pulverization process” shown in FIG. 1). In this pulverization stage, an appropriate pulverizer is selected according to the final use of the product. For example, a hammer mill, a pin mill, a roller mill, a stone mill, and a disk mill can be exemplified. Next, the pulverized powder is sent to the tank 18 through the shifter 17 using the hot air blower 15 and the cyclone 16, classified ("classification process" shown in FIG. 1), and stored. A certain amount of powder is weighed from the tank 18 by a weighing device 19, filled into a predetermined container, and shipped.

  In a preferred embodiment, the wax content of the partially defatted rice bran immediately after the low-temperature pressing treatment is 0.8% or less, which enables a higher degree of fine grinding. The wax is an aliphatic ester that is solid at room temperature, and is typically an ester of a saturated fatty acid having 16 or more carbon atoms and an aliphatic alcohol having 24 or more carbon atoms.

  In a preferred embodiment, the oil content of the partially defatted rice bran immediately after the low-temperature pressing treatment can be 10% or less, thereby further increasing the acid value when the partially defatted rice bran powder is stored. Can be suppressed. From this point of view, the oil content of the partially defatted rice bran is more preferably 6% or less. When the content of the oil content of the partially defatted rice bran is too small, or when the oil content is not substantially present, the taste and umami of the partially defatted rice bran powder are slightly lowered.

  On the other hand, from the viewpoint of improving the taste of the partially defatted rice bran powder, the oil content of the partially defatted rice bran is preferably 6% or more, and more preferably 8% or more. However, in this case, when the partially defatted rice bran powder is stored, the acid value tends to increase with time.

  From the viewpoint of suppressing the increase in acid value of such partially defatted rice bran powder, as shown in FIG. 3, the partially defatted rice bran after the low-temperature pressing treatment is sent to the stir-fry kettle 20 and roasted at low temperature, and then partially defatted. It is preferable to grind rice bran (“roasting process” shown in FIG. 1). In this roasting stage, from the viewpoint of improving the shape retention of the partially defatted rice bran powder, the roasting temperature is preferably 120 ° C. or less, and the roasting time is 2 hours or less. preferable. Moreover, from the viewpoint of suppressing an increase in the acid value of the partially defatted rice bran powder, the temperature during roasting is preferably 100 ° C. or higher, and the roasting time is preferably 90 minutes or longer.

  The average particle size of the partially defatted rice bran powder after pulverization is not particularly limited, but in order to be suitably used in the cooking method of the present invention, the average particle size of the partially defatted rice bran powder is preferably 180 μm or less, and 50 μm More preferably, it is as follows.

  Table 1 below shows the nutrients per 1 g of rice oil and 9 g of partially defatted rice bran obtained by low-temperature pressing treatment and physical refining as described above.

次に本発明の調理方法に用いられる白米について説明する。

Next, the white rice used for the cooking method of this invention is demonstrated.

  In the present invention, the white rice to be used is not particularly limited, and conventionally known ordinary white rice can be used, and any white rice can be used by cooking together with the above rice oil and partially defatted rice bran. The nutritional value can be equivalent to brown rice. It is also possible to use sticky rice.

(2) Cooking method of the present invention Next, the hydrothermal cooking method of the present invention will be specifically described.

  The present invention is characterized in that rice oil, partially defatted rice bran, and white rice are cooked with water and cooked together, and the cooking method is not particularly limited. Therefore, you can sharpen the white rice as you normally cook white rice, and then add rice oil and partially defatted rice bran into the kettle (so-called cooked rice). It is also possible to add. Furthermore, the method of the present invention may be used when rice oil and partially defatted rice bran are added to cooked rice and then fried (that is, fried rice). In addition, when throwing a partial defatted rice bran into white rice and cooking rice, since the said partial defatted rice bran absorbs a water | moisture content, it is preferable to increase the quantity of water 10-20% from usual.

  Further, the mixing ratio of rice oil, partially defatted rice bran, and white rice is not particularly limited, and the rice, so that the user, that is, the person who eats white rice can extract enough nutrients, Oil and partially defatted rice bran may be added. For example, when it is desired to ingest the same nutrition as eating brown rice itself, it is preferable to mix these ratios in a weight ratio of 1: 9: 90. If you want to eat the same nutrients that you ate for 7 minutes, such as sown rice, reduce the amount of partially defatted rice bran by 30%, 50%, and 70%, respectively, and reduce the amount of rice bran by adding rice oil and white rice respectively. What is necessary is just to increase and mix by the same ratio. In addition, since rice oil is contained in the partially defatted rice bran, when the amount is reduced, it is considered that the amount of rice oil is reduced accordingly. Therefore, rice oil may be increased somewhat when the amount of partial deoiling is reduced.

  Furthermore, since the rice oil used in the present invention contains abundant physiologically active substances such as γ-orizanol, which is unique to rice oil, and sterol (compared to commercially available rice oil) Those who already have lifestyle-related diseases or adult diseases may intentionally increase the amount of rice oil used for a certain period of time (however, γ oryzanol is a pharmaceutical product) Medical considerations may be necessary to increase intake).

  Examples of the processed rice food obtained by the above-described cooking method of the present invention include various foods such as rice, rice cake, fried rice, risotto, red rice, and rice bran. In addition, rice balls are particularly preferred among rice. As described above, the processed rice food of the present invention contains rice oil refined by non-chemical physical refining, and has the effect of making this rice oil delicious even when the rice is cooled, and further the smell of rice oil. This is because rice disappears as it cools.

(3) White rice nutrition additive, rice cooking set Next, the white rice nutrition addition material and rice cooking set of this invention are demonstrated.

  The white rice nutrition additive of the present invention is characterized by comprising the rice oil obtained by low-temperature pressing and physical refining of rice bran as described above, and the partially defatted rice bran remaining after obtaining this rice oil. . Thus, by using the rice oil and the partially defatted rice bran added to the white rice in advance as a set as a white rice nutrition additive, it is convenient to use at home or the like.

  FIG. 3 is a perspective view showing an embodiment of the white rice nutrition additive of the present invention.

  As shown in FIG. 3, the white rice nutritional supplement 40 of the present invention is composed of a partially defatted rice bran 41 filled in a stick-shaped packaging bag and a rice oil 42a filled in a plastic case such as milk for coffee. It may be. In this case, it is preferable to print the scale M at predetermined intervals on a stick-shaped package filled with partially defatted rice bran. This is because by printing such scale M, it is convenient to mix a predetermined amount of partially defatted rice bran, for example, when using a single scale when cooking white rice. For rice oil, it is convenient to blend the plastic case itself as a unit by examining the size of the plastic case in advance. Further, rice oil may be in the form of tablets or capsules as indicated by reference numeral 42b in FIG.

  In addition, about this white rice nutrient addition material, this invention is not specifically limited to a shape as shown in FIG. 3, It is good also as a liquid form as a whole, or a capsule form. In addition, since rice oil can be pulverized, it may be packaged by a predetermined amount as a powder agent in which powdered rice oil and powdered partially defatted rice bran are blended.

  The mixing ratio of the rice oil and the partially defatted rice bran in such a white rice nutritional supplement is not particularly limited, and may be appropriately blended so that a person who uses the nutritional supplement can ingest the nutrients desired. That's fine. For example, when ingesting the same nutrition as brown rice, rice oil and partially defatted rice bran may be blended at a weight ratio of 1: 9 as described above.

  FIG. 4 is a perspective view of the rice cooking set of the present invention.

  As shown in the figure, for example, when 10 kg milled rice is filled in a rice bag 50, a partially defatted rice bran 41 filled in the stick-shaped packaging bag in an amount necessary for the white rice, and a plastic such as milk for coffee Since the rice oil 42 filled in the case is packed together in the rice bag 50, it is possible to save the consumer from having to purchase rice, rice oil, and partially defatted rice bran separately, Nutritional components and physiologically active substances that should be ingested when eating 10 kg of white rice are set in advance, so that the health of brown rice can be maintained only by eating these.

  In the above description, rice oil obtained by low-temperature pressing treatment and physical refining and partially defatted rice bran are cooked simultaneously with white rice (including glutinous rice) and contained in rice oil and partially defatted rice bran. Although the case where abundant nutrients are eaten together with white rice has been described, the present invention is not limited to this. For example, when white rice is hydrothermally cooked, it is obtained by low-temperature pressing treatment and physical purification. The cooked white rice and the partially defatted rice bran may be used separately. This is because if a predetermined amount of rice oil and partially defatted rice bran can be ingested, a desired nutrient can be ingested. For example, white rice may be cooked by adding only rice oil, and the partially defatted rice bran powder may be sprinkled on the rice, or mixed with side meals and beverages (milk etc.).

  The present invention is not limited to the above embodiment. The above-described embodiment is an exemplification, and the present invention has substantially the same configuration as the technical idea described in the claims of the present invention, and any device that exhibits the same function and effect is the present invention. It is included in the technical scope of the invention.

(Example 1)
After preparing 450 g of commercially available white rice and sharpening it, 6 g of rice oil obtained by low-temperature pressing treatment and physical refining shown in FIGS. 1 and 2 and 44 g of partially defatted rice bran were added. I cooked it with a rice cooker for home use. This is the rice of Example 1 (white rice containing white rice nutrition supplements).

(Evaluation)
Table 2 below shows the results of collecting 100 g of the rice of Example 1 and examining the nutritional value contained in each. In addition, the nutritional value contained in 100 g of brown rice as Reference Example 1 and the nutritional value contained in 100 g of white rice (normal rice) as Reference Example 2 are also shown.

上記表２からも明らかなように、本発明の調理方法で調理した実施例１の飯は、参考例玄米とほぼ同一の栄養成分を有することが分かり、比較例１の飯とに比べ、優れた栄養成分を有していることが分かった。なお、前述のように、上記表２における参考例１の玄米の数値は、公式な分析データ（五訂 日本食品標準成分表）を利用したものである。従って、栄養成分によっては、本発明の実施例１の飯の方が比較例１の玄米より栄養価が高くなっているが、これは、前記公式な分析データに使用された玄米から得られる白米と、本発明の実施例１に使用した白米とは別の白米であるため、天然物であるが故の誤差が生じたものと考えられる。しかしながら、本発明の調理方法で調理した飯が玄米同等の栄養成分を有することを立証するには充分である。

As is clear from Table 2 above, the rice of Example 1 cooked by the cooking method of the present invention was found to have almost the same nutritional components as the reference example brown rice, which is superior to the rice of Comparative Example 1 It was found to have a good nutritional component. In addition, as above-mentioned, the numerical value of the brown rice of the reference example 1 in the said Table 2 utilizes official analytical data (Five Japanese food standard ingredient table). Therefore, depending on the nutritional component, the rice of Example 1 of the present invention has a higher nutritional value than the brown rice of Comparative Example 1, which is the white rice obtained from the brown rice used in the official analytical data. Since the white rice is different from the white rice used in Example 1 of the present invention, it is considered that an error due to being a natural product occurred. However, it is sufficient to prove that the rice cooked by the cooking method of the present invention has a nutrient component equivalent to brown rice.

  Moreover, when each rice was eaten, the brown rice of Comparative Example 1 had a soft texture and was not delicious. However, the rice of Example 1 of the present invention was slightly less than white rice, but compared with brown rice. And it was much more delicious.

It is a flowchart which shows the process of the low temperature pressing process of rice bran. It is a block diagram of the low-temperature pressing processing system of rice bran. It is a perspective view of the white rice nutrient addition material of this invention. It is the rice cooking set of this invention.

Explanation of symbols

3, 17 Rotary shifter 4, 15 Hot air generator 5 Air flow dryer 6, 13 Air suction type transportation path 7, 16 Cyclone 8 Kettle 9 Low temperature press 10 Pump 11 Rice oil crude oil stationary tank 12 Partially defatted rice cracker crusher 14 Crusher 20 Frying pot 18 Product tank 19 Weighing machine A Rice bran B Foreign object

Claims (9)

Rice oil obtained by low-temperature pressing and physical refining rice bran,
A partially defatted rice bran remaining after obtaining the rice oil is cooked with water and cooked with water.   The cooking method according to claim 1, wherein the partially defatted rice bran is in a dry powder form.   The cooking method according to claim 1 or 2, wherein a mixing ratio of the rice oil, the partially defatted rice bran, and the white rice is 1: 9: 90 by weight ratio.   Processed rice food obtained by the cooking method according to any one of claims 1 to 3. Rice oil obtained by low-temperature pressing and physical refining rice bran,
Partially defatted rice bran remaining after obtaining the rice oil;
A white rice nutritional supplement characterized by comprising:   The white rice nutritional supplement according to claim 5, wherein a blending ratio of the rice oil and the partially defatted rice bran is 1: 9 by weight. A method of using partially defatted rice bran remaining after low-temperature pressing of rice bran,
A method of using partially defatted rice bran, characterized in that rice oil obtained by low-temperature pressing and physical refining of rice bran is added to white rice and used at the same time as processed rice food obtained by heating with heating.   A rice processed food characterized in that rice oil obtained by subjecting rice bran to low-temperature pressing and physical refining and white rice are hydrothermally cooked, and the partially defatted rice bran remaining after the rice bran is subjected to low-temperature pressing is added thereto. Rice oil obtained by low-temperature pressing and physical refining rice bran,
Partially defatted rice bran remaining after obtaining the rice oil;
With white rice,
A rice cooking set consisting of

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