JP2007029049A - Healthy pregelatinized rice and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pregelatinized rice having rich functionality and hardly reducing the functionality even after preservation; and to provide a method for readily producing the rice. <P>SOLUTION: The method for producing the healthy pregelatinized rice in good preservability comprises attaching a powdered nutrient composition and functional component such as vitamins/minerals/amino acids/dietary fiber on the surface of rice grains of boiled rice, covering the surface of the rice grains with gelatin, and drying the covered rice grains so as to have a water content of 8-10%. The healthy pregelatinized rice is produced by the method. The pregelatinized rice may be powdered if necessary. Preferably, the boiled rice produced by soaking 15 pts.wt. rice in 18 pts.wt. water for two hours, and steaming the soaked rice at 90-100°C is used. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a pregelatinized rice with good health and a method for producing the same. More specifically, the present invention relates to pregelatinized rice having excellent storage stability and functionality, and a method for easily producing the pregelatinized rice.

Conventionally, a number of inventions have been filed for patents relating to pregelatinized rice (also called instant rice or processed rice) and a method for producing the same. The present inventor aimed at the development of functionalized alpha-rice rice, and first examined recent patent publications regarding applications relating to the production of alpha-rice. As a result, the following publications were detected.
Japanese Patent Laid-Open No. 7-031389 Japanese Patent Laid-Open No. 7-115927 JP 2004-321014 A JP 2004-065077 A JP 2001-224323 A JP 2002-017275 A JP 2003-047415 A

  In Patent Document 1, alpha rice is produced by dipping polished rice in an aqueous solution of trehalose, and then cooking and drying to restore cooked rice with a short cook time and a freshly cooked rice. A method is disclosed. Further, Patent Document 2 describes an excellent texture that approximates the texture of ordinary cooked rice after drying the alpha-milled milled rice in a fatty acid esterified sugar aqueous solution while stirring. A method for producing instant rice is disclosed. Further, Patent Document 3 discloses a processed rice obtained by coating a non-washed rice grain surface with a multilayer film coated with a coating aqueous solution containing at least one water-soluble nutrient component. Furthermore, Patent Document 4 describes a method for producing instant cooked rice with good color and texture by using low amylose rice as a raw cooked rice when making alpha cooked cooked rice to make instant cooked rice. Is disclosed.

  Patent Documents 5, 6, and 7 are all publications that disclose an invention relating to alpha rice previously developed by the present inventor. That is, Patent Document 5 is that all or part of the boiled rice grains impregnated with the seasoning ingredients are alpha-fed, and the chopped ingredients are fixed with an edible solidifying material such as gelatin, and the flavor is good. And it discloses about the dried seasoning cooked rice which can maintain the flavor for a long time. Further, Patent Document 6 discloses an easily swallowed food-like food comprising a pregelatinized rice and / or powder thereof mixed with starch powder and gelatin powder. Further, Patent Document 7 discloses a method for producing instant rice bran having good restorability by roasting dry alpha-rice rice powder.

  From the above investigation results, except for Patent Document 3, the recent invention related to alpha rice is only a technique for improving the restoration property and texture of dried rice, and the method of producing alpha rice having functionality is as follows. It turns out that it has not been developed yet. In addition, since the method of patent document 3 is the method of coating the processed rice by using the aqueous solution containing a nutrient component as a multilayer film, the effect of the nutrient component of a processed rice cannot be maintained, and functionality is preserved during storage. Is not a sufficient method.

  In view of the above situation, the present inventor has continued research on pregelatinized rice that is rich in functionality and that does not decrease its functionality even when stored, and its production method. As a result of testing and prototyping, the present invention has been completed.

  An object of the present invention is to provide an alpha rice that is rich in functionality and that does not deteriorate its functionality even when stored, and a simple production method thereof.

  Among the present inventions for solving the above-mentioned problems, the invention described in claims 1 and 2 is characterized in that nutritional or functional ingredients such as vitamins, minerals, amino acids, dietary fiber and the like are added to the surface of the rice grain of the cooked rice. It is a healthy alpha rice that has been pulverized and has its surface covered with gelatin and then dried.

  In the invention described in claim 2, the surface of the rice grain of the cooked rice is attached with a powdered nutritional component or functional component such as vitamins, minerals, amino acids, dietary fiber, etc. Healthy alpha rice that has been powdered with a surface coated with gelatin and then dried.

  The invention described in claim 3 uses cooked rice prepared by immersing 15 parts of rice in 18 parts of water for 2 hours and then cooking at 90-100 ° C. Healthy alpha rice.

  In the invention described in claim 4, the surface of the rice grain of the cooked rice is attached with a powdered nutrient or functional ingredient such as vitamins, minerals, amino acids and dietary fibers, and the surface of the rice grain is gelatinized. And then dried to a moisture content of 8 to 10% to produce well-preserved healthy alpha rice.

  In the invention described in claim 5, the surface of the rice grain of the cooked rice is adhered to the surface of the rice grain with a powdered nutrient or functional ingredient such as vitamins, minerals, amino acids, dietary fiber, etc. And then dried to a moisture content of 8 to 10%, which is further pulverized to produce a healthy pregelatinized rice that can be reconstituted into a koji shape and has good storage stability.

  The invention according to claim 6 is the health according to claim 4 or claim 5 using cooked rice prepared by immersing 15 parts of rice in 18 parts of water for 2 hours and then cooking at 90-100 ° C. This is a method for producing alpha rice.

  The greatest effect of the present invention is that it is possible to provide an alpha rice having a high functionality. That is, by eating the pre-alpha food rice of the present invention, the disease can be prevented and also useful for the treatment of the disease. Furthermore, it can lead to recovery from fatigue, improve the condition of the gastrointestinal tract, improve the constitution, and improve human health.

  The healthy alpha-gelatinized rice of the present invention is obtained by attaching various nutritional components or functional components in the form of powder to the surface of the rice grain, further coating with gelatin, and drying. This sufficiently protects the efficacy of the nutritional component or functional component adhering to the rice grain, and prevents the dried rice grain from being oxidized and absorbed. Therefore, even if it is stored for a long period of time, the nutritional component or functional component does not change, so that it can be distributed at room temperature as in the case of general processed rice. Therefore, the health alpha-ized rice of the present invention is extremely useful as a functional food that can be easily eaten by socially vulnerable persons such as those who are ill or after illness and elderly people.

  In addition, in the form of powdered health pre-alpha rice of the present invention, nutrients and functional components do not change even if stored for a long time, and it is distributed at normal temperature like ordinary processed rice And can be easily restored to the trap. Therefore, the powdered healthy alpha-ized rice of the present invention is extremely useful as a functional food that can be easily eaten by socially vulnerable persons such as those who are ill or after illness and elderly people.

  Furthermore, the production method of the healthy alpha rice of the present invention does not require a large amount of equipment, and is a simple production method, and even if stored for a long time, nutritional components and functional components do not change, As with general processed rice, it is possible to easily produce healthy alpha rice that can be distributed at room temperature.

Hereinafter, the manufacturing method of the healthy alpha-ized rice which concerns on this invention is demonstrated.
In general, rice grains are gelatinized by an appropriate amount of water and heating temperature, and the structure thereof changes greatly. For example, when the grain of rice is immersed in water for 2 hours and the weight thereof is measured, it is 1.3 times that before immersion. Furthermore, when the rice grain is steamed at 90 ° C. for 20 minutes, the weight increases by 1.9 times. In addition, when the amount of water added and the heating temperature are excessive or insufficient, the rice grains are soft and do not expand. That is, the rice grain which dipped 150 g of rice grains in 180 cc of water for 2 hours or more and cooked at a temperature of 90 to 100 ° C. swells well and generates adhesiveness. Thus, when it is steamed at a high temperature of 90-100 ° C. at a ratio of 18 parts of water to 15 parts of rice, the most delicious rice can be made.

  In the present invention, various nutritional components such as vitamins, minerals, amino acids, and dietary fibers, and various functional components are sprayed in the form of powder on the cooked rice in a delicious state, and adhered to the surface of the rice grain. A stirrer may be used for spraying nutritional components or functional components. That is, powdered nutritional components or functional components may be sprayed on the cooked rice in a stirrer and gently stirred. The dispersed nutritional or functional ingredients adhere to the surface of the rice grain.For example, water-soluble vitamins and most amino acids dissolve and penetrate into the rice grain, but other vitamins and minerals that do not dissolve are cooked rice. It adheres to the outer periphery of the rice grain due to its adhesive strength.

  In the present invention, the surface of the rice grain to which the nutritional component or functional component is adhered is further coated with gelatin. Although the method is arbitrary, for example, about 4 times the amount of water is added to gelatin, heated to 70 to 90 ° C. to soften, poured into cooked rice in a stirrer, and the stirring is continued. The surface can be easily coated with a gelatin solution.

  Next, the cooked rice is dried. The drying method is arbitrary, but it is necessary to dry the rice grains so that the moisture content of the rice grains is 8 to 10%. Thus, it is completed as the healthy alpha-ized rice of the present invention.

  The healthy alpha-altered rice of the present invention may remain in a whole form, but if it is pulverized using a mill, etc., and made into a powder form of the desired particle size, it can be restored to a thick cocoon shape. .

  In addition, when eating the healthy alpha-ized rice of the present invention, a desired amount of water may be added and heated appropriately. From normal cooked rice to whole bowl, you can restore your favorite state and eat.

  In the present invention, the nutritional component or functional component used in the form of powder includes a) vitamins such as tea polyphenol, soybean isoflavone, oryzatocotriphenol, b) maltitol, xylitol, erythritol, palatinit, palatinose, inositol, etc. Sugar), c) minerals such as heme iron, methylsulfonylmethane (MSM), d) various amino acids, e) isomaltoligosaccharides, galactooligosaccharides, xylo-oligosaccharides, soybean oligosaccharides, lactosucrose, fructooligosaccharides, raffinose, glycosyl sucrose -Oligosaccharides such as lactulose, trehalulose, L-arabinose, gluconic acid, f) Casein phosphopeptide (CPP), soy globulin, soy protein, proteins such as saden peptide, g) derived from chitosan, agar Fiber, guar gum decomposition product, indigestible dextrin, polydextrose, apple fiber, glucomannan, corn fiber, beet fiber, cellulose, pectin, brewer's yeast dietary fiber, gum arabic, phytic acid, phytin, etc. h) Lactic acid bacteria such as bifidobacteria and gasseri bacteria, i) fatty acids such as DHA, j) lecithins such as egg yolk phospholipid and soybean phospholipid, k) coenzymes such as coenzyme Q10, and others, for example, fruit juice powder, seed extraction Products, soybean fermented extract, gonococcus, black vinegar extract, fat powder and the like.

  Here, the nutrient component refers to a component that provides nutrition essential for human growth, such as vitamins, minerals, and amino acids. Functional ingredients are components contained in foods and food materials that are taken orally by humans and affect the secretion system, nervous system, circulatory system, digestive system, immune system, etc. Ingredients that have physiological effects such as cancer, antioxidant, ecological defense, blood pressure regulation, cholesterol regulation, intestinal regulation, etc. that are positive for the maintenance and promotion of human health (Asakura Shoten “Food University” encyclopedia").

  The gelatin used as a coating material in the present invention contains collagen involved in the activation of somatic cells. Therefore, when the dried alpha-rice rice of the present invention is continuously consumed, the collagen is replenished and the metabolism of the body is reduced. It improves and can greatly contribute to the maintenance and promotion of health, such as preventing the aging of body organs.

  Furthermore, by continuing to eat healthy alpha rice according to the present invention, for example, cancer prevention, recovery from fatigue, enhancement of stamina / endurance, prevention of caries, elimination of stress / irritability, improvement of allergic constitution, cold Easy constitution improvement, enhancement of liver function, elimination of constipation, normalization of gastrointestinal tract, normalization of blood sugar level, elimination of stiff shoulders, muscle strengthening, prevention and healing of low back pain, prevention and healing of osteoporosis, cholesterol and neutral fat Many effects such as improvement can be obtained.

  Hereinafter, the present invention will be described in more detail with reference to examples. In the description of the present invention, “%” represents a weight percentage unless otherwise specified.

  After 5 kg of washed rice was soaked in water for 2 hours, it was cooked at 90 ° C. for 20 minutes to prepare cooked rice in which the rice grains were swollen to about 1.9 times (weight ratio) before cooking. Sprinkle about 500cc of cold water on the surface of this cooked rice to remove the heat, put it in a stirrer, sprinkle powder of appropriate vitamins, minerals, and amino acids on the surface of the cooked rice and let it adhere to the rice grains. It was. Next, a solution in which 20 g of gelatin was dissolved in 80 cc of water at 60 ° C. was poured, and the stirring was continued gently to coat the surface of the rice grain with gelatin. The cooked rice was taken out from the stirrer and spread, and hot air at 70 to 90 ° C. was applied to dry the rice grains until the moisture content was 9%.

  The obtained healthy alpha rice was put in a paper bag, sealed, stored at room temperature for about 3 years, taken out and inspected, but there was no abnormality. When 200 cc of water was added to 100 g of this healthy alpha rice and heated, extremely good cooked rice was produced.

  Rice was prepared from 5 kg of rice by the same method as in Example 1. The cooked rice was put into a stirrer, and while stirring, 8 g of citric acid, 3 g of vitamins B1 and B6 and 10 g of dolomite / collagen were dissolved in 800 cc of water and sprayed. Further, while continuing stirring, powders of vitamins, minerals, and amino acids were sprayed on the cooked rice to adhere or penetrate into the surface of the rice grain. Next, a solution in which 40 g of gelatin was dissolved in 120 cc of hot water was poured, and the stirring was continued gently to coat the surface of the rice grain with gelatin. This cooked rice was dried with hot air at 75 to 80 ° C. to a water content of about 8 to 10%, and finished as a healthy alpha rice of the present invention. As a result, 4.4 kg of healthy alpha rice was obtained (yield 86%).

The healthy pre-alpha rice produced by the method of Example 2 was pulverized into a powder using a flour mill.
When 300 cc of water was added to 40 g of this powdered healthy pre-alpha rice and heated for 3 minutes, it could be restored to a thick and thorough koji.

Industrial availability

  As described above in detail, the healthy alpha rice according to the present invention can prevent diseases and is also useful for treatment of diseases. Furthermore, it leads to recovery from fatigue and can improve health.

  Even if the health pre-alpha rice according to the present invention is produced and stored for a long period of time, it can continue to maintain the efficacy of nutritional components or functional components attached to the rice grains. Also, the rice grains themselves are not altered. Therefore, the healthy pre-alpha rice according to the present invention can be distributed to the market as well as normal rice and can be stored.

In addition, the method for producing healthy alpha rice according to the present invention does not require a large-scale machine and is extremely simple. Thus, the health alpha-ized rice of the present invention and the method for producing the same are extremely significant for the socially vulnerable, such as those who are ill or after illness, and the elderly.

Claims (6)

  The surface of the steamed rice grain is coated with powdered nutrients or functional ingredients such as vitamins, minerals, amino acids and dietary fibers, and the rice grain surface is coated with gelatin and dried. Healthy alpha rice.   The surface of the steamed rice grain is coated with powdered nutrients or functional ingredients such as vitamins, minerals, amino acids and dietary fibers, and the rice grain surface is coated with gelatin and dried. Healthy alpha rice that has been powdered.   The healthy alpha-ized rice according to claim 1 or 2, wherein cooked rice prepared by immersing 15 parts of rice in 18 parts of water for 2 hours and then cooking at 90-100 ° C is used.   The surface of the rice grain of steamed rice is attached with powdered nutrients or functional ingredients such as vitamins, minerals, amino acids, dietary fiber, etc. After the surface of the rice grain is coated with gelatin, the moisture is 8-10% A method to produce well-preserved healthy pre-alpha rice.   The surface of the rice grain of steamed rice is attached with powdered nutrients or functional ingredients such as vitamins, minerals, amino acids, dietary fiber, etc. After the surface of the rice grain is coated with gelatin, the moisture is 8-10% And then powdered to produce a healthy pre-preserved healthy alpha rice that can be reconstituted into a koji shape.   The method for producing healthy alpha-rice rice according to claim 4 or 5, using 15 parts of rice in 18 parts of water for 2 hours and then cooking at 90-100 ° C.