JP2006304795A - Method for producing sprouted brown rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce sprouted brown rice by sprouting rice grain in air to prevent the loss of nutrients and drying at a low temperature to prevent the formation of checked rice. <P>SOLUTION: Sprouted brown rice is produced by immersing dried unhulled rice in water at 20-25°C for 20-30 hr, draining the immersed rice and sprouting the rice by keeping in a circulating humidified air atmosphere at 25-30°C for 20-30 hr. The relative humidity of the circulating humidified air atmosphere is preferably 60-70%. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing highly nutritive germinated brown rice that does not crack the body.

  GABA (GABA, γ-aminobutyric acid) has many actions such as blood pressure elevation inhibiting action, tranquilizing action, renal / liver function activating action, anticancer action, alcohol metabolism promoting action, deodorizing effect, obesity preventing action, etc. It has been known. Brown rice contains a lot of this GABA, especially germinated brown rice is said to contain 3 to 5 times the GABA of the original brown rice. Thus, brown rice, especially germinated brown rice, has attracted attention as one of health foods.

  As shown in Patent Document 1 (Japanese Patent Laid-Open No. 2003-325117), Patent Document 2 (Japanese Patent No. 3467742), etc., a conventional method for producing germinated brown rice is generally germinated by immersing in warm water. Met. However, since the above-mentioned GABA is water-soluble, such a technique has a problem that GABA produced by germination of brown rice is lost.

  A germination method other than the method of immersing in warm water has also been proposed. For example, in Patent Document 3 (Japanese Patent Publication No. 3-58261), “After immersing glutinous rice in running water for about 3 or 4 days, it is kept warm in an airtight container of about 38 degrees Celsius for 2 to 3 days and lightly germinated. A method of “conditioning” is disclosed. In this publication, it is described that those that are submerged in two days or less do not germinate under the above conditions. However, this technique has a problem in that the rice is stored in an airtight container having a temperature higher than room temperature, so that the inside is steamed when used in a large amount.

  Patent Document 4 (Japanese Patent Application Laid-Open Publication No. 2004-205) discloses a high humidity state in which rice bran or brown rice is stored in a net bag and immersed in a warm water germination tank for 48 to 64 hours, and then the humidity is 95% or more. Discloses a method of germination by incubating for 72 hours. In the case of this method, germination is carried out in the air, but since the humidity is 95% or more, it is almost the same as underwater, and there is a risk of partial condensation. In the case of this technique, since drying after germination is performed up to about 15% of moisture at 40 to 50 degrees Celsius, there is a high probability that shell cracking will occur in the germinated brown rice.

JP 2003-325117 A Japanese Patent No. 3467742 Japanese Patent Publication No. 3-58261 JP 2004-205 A

  In view of the above-mentioned problems, an object of the method for producing germinated brown rice according to the present invention is to germinate in the air so as not to escape nutrients, and to prevent cracking of the body by low temperature drying.

  In order to solve the above problems, in the method for producing germinated brown rice according to the present invention, dried rice is dipped in water at 20 to 25 degrees Celsius for 20 to 30 hours, drained, and air circulation moisturizing atmosphere at 25 to 30 degrees Celsius. It germinates by holding for 20 to 30 hours. The reason why dry rice is used is that non-dried rice immediately after harvesting has a short storage period and is usually dried to about 15% moisture for storage. The drying method may be sun drying or artificial drying. The temperature of the water in which the glutinous rice is first immersed is preferably 20 to 25 degrees Celsius in order to evenly absorb even the large amount of glutinous rice and promote germination in 20 to 30 hours, which is an appropriate time for processing. It is. In addition, in order to perform uniform germination, it is important to prepare an environment in which air circulates in air of 25 to 35 degrees Celsius where the germination atmosphere is neither too low nor too high to further prevent stuffiness. . If the temperature is stable, it is possible to naturally ventilate the rice by storing it in a germination room or other place where temperature control is easy. In addition, when there is a difference between the external temperature and the germination room temperature and it is difficult to manage the temperature by ventilation, it is possible to forcibly circulate the air inside in a sealed state. In particular, when the atmosphere tends to dry, the humidity can be adjusted by humidification.

  The relative humidity of the air circulation moisturizing atmosphere is preferably 60 to 70%. If the humidity is less than 60%, the cocoon is dried and germination is uneven. On the other hand, if the humidity exceeds 70%, the moisture of the cocoon increases too much, and there is a risk of stuffiness when processing in large quantities.

  According to a third aspect of the method for producing germinated brown rice according to the present invention, the germinated brown rice is kept in an air circulation atmosphere at 15 to 25 degrees Celsius for 20 to 25 hours and preliminarily dried. This preliminary drying is performed to avoid rapid drying. This is because when the germinated rice is drastically dried, the product value is lost due to cracking of the trunk. Accordingly, the room temperature is preferably 15 to 25 degrees Celsius, and only blowing is performed. It is desirable not to heat.

  It is preferable that the pre-dried germinated sticky rice is further kept in an air circulation atmosphere of 25 to 35 degrees Celsius and finally dried until the water content in the sticky rice becomes 14 to 16%. Even in the main drying, low temperature drying is performed at a temperature of 25 to 35 degrees Celsius in order to avoid drastic rice drying. In order to shorten the drying time, the main drying is preferably slightly higher than the preliminary drying. By this drying, the dried rice is dried to about 15%, which is the amount of water that can be stored for a long time. In the main drying, a drying device that circulates hot air is preferable if possible.

  The time for the main drying is preferably 20 to 25 hours because it needs to be sufficiently dry and industrially profitable.

  After the main drying, the glutinous rice can be made into germinated brown rice by polishing it while leaving the germ at an appropriate time.

  If the method for producing germinated brown rice according to the present invention is used, germinated rice is germinated while circulating air in air rather than underwater, so that not only can GABA be prevented from dissolving in water, but also steaming during germination. It is possible to prevent germination even with a large amount of sticky rice.

  Further, in the present invention, by performing preliminary drying before the main drying, rapid drying of the germinated sticky rice is suppressed, so that it is possible to prevent the occurrence of body cracking that impairs the commercial value.

  Furthermore, by performing the main drying after the preliminary drying, the amount of water in the polished rice is reduced to the same level as that of ordinary dried polished rice, so that it can withstand long-term storage thereafter.

  By passing through the process unique to the present invention as described above, it is possible to provide fresh germinated brown rice that is rich in nutrients such as GABA by finally leaving the germ and polishing it into brown rice.

  Hereinafter, embodiments of the present invention will be described in detail based on preferred examples. It is known that persimmon contains 20 to 25% of moisture immediately after harvesting, and that the moisture content is about 15% when subjected to normal drying with an automatic dryer or the like. In this example, this dried glutinous rice was used. First, the glutinous rice is soaked in warm water of 20 to 25 degrees Celsius for one day and night, that is, for about 24 hours to sufficiently absorb water. This treatment increases the moisture content of the sticky rice to about 35%. The reason why warm water in this temperature range is used is that if the temperature is lower than 20 degrees, the wrinkles are not ready for germination, and if the temperature exceeds 25 degrees, germination may start depending on the wrinkles and the GABA may be eluted in the water. Because there is.

  Next, the glutinous rice dipped in the warm water is taken out and drained sufficiently, and placed in an air circulation moisturizing atmosphere having a temperature of 30 degrees Celsius and a humidity of 65%. Here, a constant temperature and humidity chamber was used. If the amount of glutinous rice is small, place it thinly on a net shelf. In this case, it is sufficient that the amount of air circulating inside is such that the wind moves. If there is a large amount of glutinous rice, store it in a mesh container, etc. In this case, if the blast volume is not increased by forced circulation, the accumulated glutinous rice will be steamed. The reason why the humidity is 65% is to prevent the accumulated internal rice from being steamed and to prevent the surface of the internal rice from drying. In this air circulation moisturizing atmosphere, rice bran was kept for 24 hours, but in order to germinate all the rice evenly, it is most effective to store it at a temperature of 25 to 35 degrees Celsius for about one day. When the temperature is raised, the germination time is accelerated, but the germination state is uneven. Also, keeping the humidity constant is important for uniform germination.

  When stored in the air circulation moisturizing atmosphere for 24 hours and then taken out, the sticky rice is in a germination state of about 0.5 to 1 mm. Subsequently, this germinated sticky rice is put in a preliminary drying tank. The temperature was not applied, only air blowing was performed, and preliminary drying was performed for 30 hours. If the ambient temperature is too low or too high, use a drying tank with a temperature control mechanism. This is because if the temperature is too low, drying will be insufficient and a longer time will be required. If the temperature is too high, germination will progress and the desired germination state will be different, or drying will be rapid. This is because the body cracks occur. By this preliminary drying, the moisture content of the rice is reduced to about 25%.

  Next, the pre-dried glutinous rice is put into a blower dryer kept at 30 degrees Celsius. In about 22 hours, the moisture content of glutinous rice is about 15% that can withstand long-term storage.

  When eaten as germinated brown rice, the above-described sticky rice is polished to such an extent that germ remains. However, since milling shortens the storage period, milling is preferably performed immediately before use.

  By using the method for producing germinated brown rice according to the present invention, it is possible to provide a high-quality germinated brown rice that prevents the outflow of nutrients such as GABA and has no body cracking, and can greatly contribute to the health food industry.

Claims (6)

It is characterized in that dried rice is dipped in water at 20 to 25 degrees Celsius for 20 to 30 hours, drained, and kept in an air circulation moisturizing atmosphere at 25 to 30 degrees Celsius for 20 to 30 hours to germinate. To produce germinated brown rice. The method for producing germinated brown rice according to claim 1, wherein the relative humidity of the air circulation moisturizing atmosphere is 60 to 70%. 3. The method for producing germinated brown rice according to claim 1 or 2, wherein the germinated rice is kept in an air circulation atmosphere at 15 to 25 degrees Celsius for 20 to 25 hours and preliminarily dried. The germinated sticky rice after the preliminary drying is further maintained in an air circulation atmosphere at 25 to 35 degrees Celsius, and is finally dried until the moisture content in the sticky rice becomes 14 to 16%. 4. The method for producing germinated brown rice according to any one of 3 above. The method for producing germinated brown rice according to any one of claims 1 to 4, wherein the main drying time is 20 to 25 hours. A method for producing germinated brown rice, characterized in that rice grains are refined to leave brown rice with the remaining dried rice germ left.