JP2006166767A - Low-protein brown rice and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide low-protein brown rice obtained through reducing protein in brown rice while leaving such an advantage of the brown rice as to be rich in dietary fiber or vitamins as it is, so as to be cooked into low-protein cooked brown rice. <P>SOLUTION: The low-protein brown rice is obtained through the following process: polishing brown rice having a rice-milling ratio of about 0.1-2 wt.% so that the surface of the brown rice is scratched, subjecting the brown rice to bactericidal washing; subjecting the bactericidally washed brown rice to fermentation via mother liquid containing lactobacillus (use of only the lactobacillus or a combination of heterofermentative lactobacillus and homolactic fermented lactobacillus) and protein decomposing enzyme for a prescribed period of time in anaerobic condition; washing the brown rice with water after fermented to eliminate excess materials; and further washing the brown rice with low-temperature water to cool the brown rice. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to brown rice subjected to low protein treatment and a method for producing the same.

  Generally, brown rice contains 7-8% protein. Even if it is refined, the rate of decrease is moderate, and 4-5% of rice that has been refined to 60% of the yield is still left. Therefore, low protein rice (milled rice) with reduced residual protein has been provided for eating and drinking such as patients with kidney disease and patients with certain protein allergies.

  As a means for reducing this residual protein, specific whitening treatment (Patent Document 1: Japanese Patent Laid-Open No. 11-9203), proteolytic treatment with a proteolytic enzyme (Patent Document 2: Japanese Patent Laid-Open No. 9-65840), lactic acid fermentation Reduction of protein (Patent Document 3: JP-A-6-217719), combined use of enzyme treatment and lactic acid fermentation (Patent Document 4: JP-A-6-303925) have been proposed.

  More specifically, Patent Document 1 discloses a method for removing all of the pericarp and seed coat and mainly the endosperm on the side surface of the rice grain from raw brown rice, washing it with water, and drying it to obtain low protein rice. Patent Document 2 discloses that both the proteolytic treatment by proteolytic enzyme and the treatment by alkaline soaking combine to increase the protein removal rate compared to the case of decomposing by enzymatic decomposition alone, and it is superior in terms of functionality. It is disclosed that low protein rice can be produced.

  Patent Document 3 discloses that washed rice from which germs on the surface of rice grains are removed is fermented for 1 to 7 days under anaerobic conditions while maintaining a suitable temperature for fermentation of lactic acid bacteria to obtain low protein rice. Patent Document 4 discloses a means for mixing raw rice washed with water with immersion water in which sugars, proteases, and lactic acid bacteria are dispersed, and performing lactic acid fermentation to obtain low protein rice.

Japanese Patent Application Laid-Open No. 11-9203. JP-A-9-65840. Japanese Patent Laid-Open No. 6-217719. JP-A-6-303925.

  All of the above-mentioned low protein rices are produced by processing on polished rice. On the other hand, brown rice has a dietary fiber content that is 6 times higher than that of polished rice, and also contains a lot of minerals and vitamins, but has a high protein content, and low protein treatment of brown rice has not been performed. Moreover, brown rice is severely contaminated with bacteria such as aerobic spore bacteria on the inside of the epidermis. Even if brown rice that has been subjected to low protein treatment by proteolytic enzymes is processed into packed rice, the contamination by bacteria such as spore bacteria is not resolved. There is a fear.

  Therefore, the present invention proposes a means for lowering brown rice protein by lactic acid fermentation treatment.

  The low protein brown rice according to the present invention and the method for producing the same are obtained by sterilizing brown rice with a polishing rate of 0.1 to 2% and scratching the brown rice epidermis, followed by sterilization washing, And a proteolytic enzyme-containing feed solution, which is fermented in an anaerobic state for a predetermined period of time, washed with water after the fermentation treatment to remove surplus, and further washed with cold water and cooled to produce. is there.

  In other words, when brown rice is refined with a whitening rate of 0.1 to 2%, the brown rice epidermis is damaged, and as a result, lactic acid bacteria and enzymes easily enter the brown rice endosperm, and lactic acid fermentation and proteolysis by the enzyme are performed. It achieves a low protein without impairing the advantages of the rice, and it is a brown rice with a good taste by softening of the epidermis by lactic acid fermentation and floating of the epidermis.

  In particular, the present invention is characterized in that, in the lactic acid bacterium fermentation, a hetero-fermented lactic acid bacterium and a homo-fermented lactic acid bacterium are used in combination.

  That is, in homo-fermentation, the ability to produce lactic acid is high, the pH is rapidly lowered at the beginning of fermentation, the pH of the acidic protease becomes high, the proteolysis is promoted, and the pH is drastically reduced. It can be expected to suppress the propagation of other germs.

  Moreover, in heterofermentation, although lactic acid production ability is low, carbon dioxide will be released, the inside of the fermentation tank will become anaerobic at an early stage, and heterofermentative lactic acid bacteria will enter the koji part and ferment to produce carbon dioxide Therefore, it is easy to make a space between the cocoon and the endosperm part, the invasion of enzymes and lactic acid bacteria is promoted, and lactic acid fermentation and proteolytic treatment at that part are efficiently performed. Furthermore, the production of aerobic bacteria that are relatively resistant to lactic acid can be suppressed by producing ethanol.

  As described above, the present invention has been able to achieve low protein by maintaining the advantages of brown rice rich in dietary fiber and vitamins as it is. It can be provided as brown rice.

  Next, an embodiment of the present invention will be described. The manufacturing process shown in the embodiment is performed on the raw brown rice in the order of a milling process, a sterilization cleaning process, a fermentation process, a removal cleaning process, and a cooling process.

  The milling treatment is performed for the purpose of scratching the surface of the brown rice, and is performed for 0.1 to 2% (0.5% in the following examples). Then, sterilization washing treatment is performed on the brown rice that has scratched the epidermis (fruit skin and seed coat).

  In the sterilization washing treatment, the polished white rice is put in a citric acid aqueous solution heated to 60 to 100 ° C. and stirred to remove foreign matters mixed in the brown rice and the germs and dirt adhering to the brown rice surface. Specifically, 70 (first and second examples) to 100 (third and fourth examples) brown rice was put into 0.2% citric acid solution at a temperature of 3 ° C. and stirred for 3 minutes, and then drained (1 minute). In addition, it was washed with water in an overflow state to wash away dust and the like, and drained again (for 1 minute).

  The fermentation treatment is performed in the order of immersion treatment, primary charging, primary fermentation, liquid draining, secondary charging, secondary fermentation, and liquid draining. The immersion treatment, recharging, and re-fermentation are arbitrarily selected according to the state of brown rice and the intended state of low protein brown rice.

  The lactic acid bacteria used for the fermentation treatment can be either homozygous or heterozygous, such as “Streptococcus lactis”, “Streptococcus cremoris”, “Streptococcus faecalis”, etc. Lactobacillus spp., Lactobacillus bulgaria, Lactobacillus acidophilus, Lactobacillus delbruecki, Lactobacillus plantarum, etc., Lactobacillus spp. No. of bacteria will be used.

  As an example of the present invention, “Lactobacillus plantarum (KT strain)” alone was used as a first example (indicated as “KT strain”), “Lactococcus lactes (Lactococcus lacts) (Cu-1 strain) ”Alone (indicated as“ Cu-1 strain ”),“ Leconostoc mesenteroides (MP4A strain) ”and the KT strain as a third embodiment (“ The MP4A strain and the KT strain were used as a mixed use of the MP4A strain and the KT strain (labeled “MP4A + KT strain”).

  In addition, various proteases (proteolytic enzymes) are used as enzymes. These proteases are obtained from plant proteolytic enzymes originating in plants, enzymes secreted from the pancreas of warm-blooded animals, and pancreatin. Other animal-derived animal proteolytic enzymes, microorganism-producing proteolytic enzymes such as radiolytic protease and gonococcal protease, etc. can be used. In particular, acidic protease is desirable.

  Immersion treatment is performed in order to make it easy to permeate lactic acid bacteria and enzymes into brown rice by immersing them in an immersion solution of 2 to 3 times the concentration of the fermentation treatment preparation solution for 2 to 3 hours. Specifically, the immersion liquid as shown in the table of FIG. 2 was used and immersed for a predetermined time.

In the primary fermentation, a preparation solution (water for dilution) is added to the above immersion liquid, and the primary fermentation is performed for 3 days in a sealed state at 37 ° C. in the first embodiment and at 30 ° C. in the second to fourth embodiments. The fermentation solution preferably has a range of 1 × 10 ⁶ to 1 × 10 ⁸ cells / ml of lactic acid bacteria, and the enzyme preferably has a range of 0.01 to 1.0% by weight.

  When the primary fermentation is completed, the fermentation broth is drained and immersed and sealed in the secondary charge, and the fermentation is performed overnight (18 hours) at 37 ° C. in the first embodiment and 30 ° C. in the second to fourth embodiments. Went.

  In the fermentation treatment, as shown in the table of FIG. 3, as a result of measurement regarding the pH of the fermented liquid and lactic acid bacteria and other fungi, it was confirmed that sufficient lactic acid fermentation was performed due to the pH drop of the fermented liquid, and the microorganism measurement of the fermented liquid From the first and second examples, no bacteria other than lactic acid bacteria were detected, and in the third and fourth examples, only a few were detected, so that lactic acid bacteria became the dominant species, and other miscellaneous bacteria propagated. It was confirmed that it was suppressed.

  After the fermentation treatment, a removal washing treatment is performed. The removal washing treatment is a washing for 3 hours with running water to wash away fermentation products such as organic acids generated during fermentation and removed proteolytic substances. It is.

  After performing the removal cleaning process, the cooling process is performed. A cooling process is immersed in 0-10 degreeC clean water, and stops fermentation of fermentation brown rice completely.

  And the said low protein brown rice may perform a water | moisture content adjustment as it is, may distribute | circulate as granular low protein brown rice, and may process it into packed rice as follows.

  Processing into packed rice involves filling a tray with 114g of fermented brown rice, steaming with a steamer for 10 minutes, adding 80ml of hot water (70 ° C), and steaming again with a steamer for 20 minutes. Then, it is sealed in a hot state and further sterilized by being immersed in a constant temperature water bath at 85 ° C. for 30 minutes, and then allowed to cool.

  When the protein content of the above-mentioned back rice (brown rice rice) was compared with rice cooked with ordinary brown rice, it was as shown in the table of FIG. In particular, when a hetero-fermented lactic acid bacterium and a homo-fermented lactic acid bacterium are used in combination as compared with a single lactic acid bacterium, a further reduction in protein can be realized.

  Furthermore, as a result of the sensory test, the rice of “KT Stock” and “Cu-1 Stock” both have a slightly sour taste and a slight acid odor, and the rice has just the right hardness. Results were obtained. In the “MP4A stock”, the rice was soft and did not feel sour and acid odor, and in the “MP4A + KT stock”, the rice was soft and slightly sour and sour.

  From the above examples, even brown rice can be sufficiently reduced in protein, and can be sufficiently eaten as brown rice.

  In addition, when combining hetero-fermenting lactic acid bacteria and homo-fermenting lactic acid bacteria, it is not limited to the third and fourth embodiments, and different lactic acid bacteria may be employed in the secondary fermentation repeated fermentation. After performing the fermentation treatment using lactic acid bacteria, the other lactic acid bacteria may be added to perform the fermentation treatment again. Of course, it is also possible to use a mixture for all fermentation.

Explanatory drawing of the manufacturing process of embodiment of this invention. Formulation table of preparation liquids during the fermentation process. An analysis table of the preparation liquid at the end of the fermentation. Analysis table of brown rice.

Claims (10)

  After browning the brown rice with a milling rate of 0.1 to 2% and scratching the brown rice epidermis, sterilizing and cleaning the sterilized clean brown rice in an anaerobic state with a lactic acid bacterium and a protease-containing feed solution A method for producing low protein brown rice, characterized by performing a fermentation treatment, washing with water after the fermentation treatment to remove surplus, and further cooling with cold water.   The low protein according to claim 1, wherein the fermentation treatment is performed at 30 to 40 ° C in an anaerobic state for 1 to 6 days, and the water washing and cooling after the fermentation treatment and removal of surplus are performed with low temperature water at 0 to 10 ° C. A method for producing brown rice.   The method for producing low-protein brown rice according to claim 1 or 2, wherein the fermentation is carried out after 2 to 3 hours of immersion in an immersion liquid having a concentration 2 to 3 times that of the fermentation treatment preparation liquid.   The method for producing low-protein brown rice according to any one of claims 1 to 3, wherein the fermentation solution is repeated a plurality of times by replacing the charged solution.   The method for producing low-protein brown rice according to any one of claims 1 to 4, wherein a hetero-fermented lactic acid bacterium and a homo-fermented lactic acid bacterium are used in combination.   The method for producing low-protein brown rice according to claim 5, wherein the lactic acid bacterium used for the immersion liquid and the lactic acid bacterium used for the fermentation are differentiated to realize the combined use of the hetero-fermented lactic acid bacterium and the homo-fermented lactic acid bacterium.   The method for producing low protein brown rice according to claim 5, wherein the combined use is realized by using each of hetero-fermenting lactic acid bacteria and homo-fermenting lactic acid bacteria when the preparation liquid is replaced and the fermentation is repeated a plurality of times.   The method for producing low-protein brown rice according to claim 5, wherein the fermentation is carried out again by adding the other lactic acid bacterium after fermentation with a feed solution containing either hetero-fermented lactic acid bacteria or homo-fermented lactic acid bacteria.   Scouring brown rice with a whitening rate of 0.1 to 2%, scratching the brown rice epidermis and sterilizing and washing it, and sterilizing and cleaning the brown rice with lactic acid bacteria and a proteolytic enzyme-containing feed solution for a specified period of time A low protein brown rice produced by performing a fermentation treatment that is allowed to stand still, washing with water after the fermentation treatment to remove surplus, and further washing with cold water and cooling. The low-protein brown rice according to claim 9, wherein a hetero-fermented lactic acid bacterium and a homo-fermented lactic acid bacterium are used in combination during the fermentation treatment with lactic acid bacteria.

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