JP2007300936A - Frozen sprouted brown rice producing method (underwater rice polishing), and freezing/circulating method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen sprouted brown rice producing method (underwater rice polishing), and to provide a freezing/circulating method. <P>SOLUTION: This frozen sprouted brown rice producing method comprises underwater polishing brown rice, immediately putting in a soaking tank 25°C soaking water of 1.5 times of underwater polished brown rice for normal sprouting, and normally sprouting the brown rice. Furthermore, the method comprises discharging the soaking water of underwater polished brown rice for normal sprouting when sprouting about 0.5-1 mm (abscisic acid/phytin are already changed to nutrient which effectively acts on the human living body), immediately vacuum packing the product by every 400 g, immediately putting into a freezer and stopping physiological action so as to hold at a peak the nutritive value of the underwater polished brown rice for normal sprouting, and freezing the product. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to health promotion for taking germinated brown rice cooked rice in general households.

The following are the disadvantages of traditional brown rice and germinated brown rice in ordinary households. There are brown rice heating pressure, brown rice natural germination, brown rice and soaking water 30-35 ° C heat-insulated germination, commercial germination brown rice, dry rice germination equipment for rice germ, five rice cookers and one distribution method.

Specification

Problems to be solved by the invention

(1) Disadvantages of brown rice pressure cooked rice Brown rice has a high nutritional value in terms of nutritional analysis, but has a drawback in its effective action on the human body as described below. Brown rice is a repellent / harmful factor against external enemies to protect itself and progeny its progeny, especially possessing aphidinic acid (mitochondrichondria dysfunction factor) / mineral that induces coldness in the human body and excretes it ex vivo is doing. These factors are said to be harmful factors for brown rice germination and rice growth. In addition, in the case of pressure cooked brown rice, when heated rice is heated to a high temperature of about 130 degrees, the heat-sensitive vitamin B group contained in brown rice is partially destroyed, and the nutritional value is lowered. Produce. This is the disadvantage of brown rice pressure cooker cooking.
(2) Disadvantages of brown rice natural germination Brown rice is soaked, and in summer, the soaking water is changed twice a day and germinated on the third day. In the winter, germinate on the 5th day, changing the immersion water once a day (which takes time). If you fail to replace the water, spoilage bacteria will propagate and it will stink and you will not be able to eat it. In addition, gibberellin is produced and the abscisic acid is decomposed when the cracked brown rice germ connecting piece (90% or more of the broken brown rice is broken), but gibberellin is not produced in the case of the unbroken germ connected piece. Therefore, since abscisic acid is not decomposed, bad taste abscisic acid remains. The above are the disadvantages of brown rice spontaneous germination.
(3) Brown rice soaking water Disadvantages in the case of heat insulation germination at 32 degrees for 22 hours When brown rice is immersed in heat insulation water that is optimally heated at 32 degrees germination, germinate in 22 hours. However, the 32 degree water temperature brown rice immersion germination environment is also an optimum environment for breeding for spoilage bacteria, and the immersion water is replaced in 11 hours. If you neglect to cook these, you will have a rotting smell and people will not be able to eat. By adding a small amount of liquid yeast to the above germination method, it is possible to prevent the growth of spoilage bacteria. If you fail to prevent these corruption, spoilage bacteria will propagate. When the germinated brown rice is cooked, a bad odor appears and humans cannot eat it. As described above, spoilage bacteria propagate and a hard skin with a poor texture remains on brown rice. Although it was metaphysical, the present inventor made a freshly germinated brown rice juice and thought that the taste had changed 12 hours later (room temperature 28), but he drank it. The next day, poisoning of Clostridium botulinum toxin occurred. The above is a disadvantage in the case of the germination by keeping the brown rice soaked water at 32 degrees 22 hours.
(4) Disadvantages of commercial germinated brown rice Commercial germinated brown rice is soaked in brown rice and dried after germination. At that time, drought stress regenerates abscisic acid which is harmful to the living body. It takes a long time, and the cracked brown rice (90% or more of the distribution brown rice is cracked rice) The embryo-connected part produces gibberellin and abscisic acid is transformed, but the germ unconnected brown rice part produces gibberellin do not do. In addition, when germinating and drying commercial germinated brown rice, drought stress is applied to the germinated brown rice, and a large amount of abscisic acid is produced, leaving bad abscisic acid. In addition, it takes time from germination until the consumer cooks rice. As the time elapses, the germinated brown rice oxidizes and brown rice that does not germinate even when immersed in water is generated, resulting in a decrease in nutritional value. In addition, commercial germinated brown rice is expensive in each process of distribution, and the price of commercially germinated brown rice is high. These are the disadvantages of commercial germinated brown rice.
(5) Disadvantages of Brown Rice for Dry Germination (21) Application Number Japanese Patent Application No. 20001-08432 (71) Applicant: Minoru Sangyo Co., Ltd. Because of this, it collides with metal or hard synthetic resin during high-speed rotation stirring, and the impact causes the drop of the brown rice germ, damage to the germ and high-speed rotation stirring friction, which causes high-volt static electricity to be charged in the polished rice container and brown rice, and strong electromagnetic waves during discharge Occurs, brown rice germ cells are damaged, foreign molecules, etc., and the transformation to nutrients (hydrolysis and redox) that are effective for brown rice germination and rice growth decreases as the germination of brown rice germ decreases it is conceivable that. Therefore, undegraded molecules of germination inhibitors and repellent factors (abscisic acid, phytin, etc.) against external enemies remain. Therefore, the brown rice for germination that has been polished with the dry-type rice germination machine for dry germination has a slight physiological disorder despite the nutritional value being significantly higher than that of polished rice, and the dry rice germination brown rice has changed compared to normal germination brown rice. The disadvantage is that the nutrients are low and foreign molecules are produced. Although it was metaphysical, when the present inventor took this dry-grown polished rice polished rice, head eczema due to botulinum toxin intoxication worsened. These are disadvantages of dry-type germinated brown rice.

(I) Means to solve the disadvantages of brown rice pressure cooker cooking. In order to improve the above-mentioned disadvantages, the pressure of brown rice is increased by activating the cells from 60 trillion when a person consumes the frozen germinated brown rice of the method of claim 1 and 2 at 100 degrees Celsius immediately under one atmospheric pressure. (B) The means to solve the disadvantages of brown rice spontaneous germination, these are the methods of claims 1 and 2 that the frozen germinated brown rice of the method of claim 1 and 2 is immediately cooked at 100 degrees Celsius under a single pressure By activating cells from 60 trillion, the disadvantages of brown rice spontaneous germination can be solved.
(C) Means for solving the shortcomings of heat retention germination of brown rice soaking water 32 degrees 22 hours. In order to improve the shortcomings of the description, the frozen germinated brown rice according to the method of claim 1 or 2 is immediately cooked at 100 degrees Celsius under one atmosphere pressure, and the human activates the cells from 60 trillion by consuming the rice. It can solve the disadvantages of spontaneous germination.
(D) Means for solving the shortcomings of commercial germinated brown rice. In order to solve the disadvantages described above, the frozen germinated brown rice of abisidic acid-transformed soot is directly distributed from the producer to the final consumer by the method of claims 1 and 2 and cooked at 100 degrees Celsius under one atmosphere. As a result, nutrients are not destroyed, nutrients are high, distribution channels are short, and distribution costs are low. The disadvantages of commercially germinated brown rice can be solved by the above method.
(E) Means for solving the shortcomings of brown rice for dry germination. The disadvantage of dry rice germination for dry germination is that brown rice is polished underwater so that water becomes a shock buffer and there is no loss or damage of germ due to the impact of brown rice. In addition, as for the electrostatic charge of brown rice, water becomes an insulating liquid of friction between the brown rice and the hard material, and there is no electrostatic charge of the brown rice. Therefore, neither damage to the germ nor cell damage or production of foreign molecules due to electromagnetic waves generated during electrostatic discharge of brown rice occurs. The frozen germinated brown rice of the method according to claims 1 and 2 is directly distributed from the producer to the final consumer, immediately cooked, and consumed by humans to obtain a normal germinated brown rice with high nutritional value and good taste. Therefore, it is convenient, highly nutritious, activates cells from 60 trillion in the human body and enhances antibody immunity. 0. Can solve the disadvantages of brown rice for dry germination.

Specification

There are the following problems when people take brown rice. Despite being hungry, the inventor originally served rice with cucumbers and ungerminated soy beans that were provided at the lifting camp (about 2 months) when the former was lifted from Manchuria. Only the minute was in my mouth. Physiological disturbances such as diarrhea and headache occurred when eating forcibly. The weak have lost their lives due to physiological disorders. The mother who had a baby had no milk and the child lost her life due to malnutrition. It can be inferred that these were physiological disorders of abscisic acid and phytin. I have more experience. In particular, brown rice contains a large amount of abscisic acid and phytin, which are repellent factors for humans, but it is said that human digestive fluid has few enzymes that decompose them. However, the enzyme that degrades phytin is only decomposed into a small amount of phytase-degrading enzyme in the small intestinal mucosa and a small amount into intestinal microorganisms. Therefore, most of the abscisic acid / phytin is excreted as feces in the form of abscisic acid / phytin, and one abscisic acid / phytin is also absorbed into the living body, causing physiological disorders. Phytin adsorbs and excretes extraneous foreign molecules in the human body that cause lifestyle-related diseases and excretes them outside the body, but the disease caused by the extraneous molecular excess disorder is improved, but Phytin also invalidates some minerals at the same time And excretion outside the body, a new mineral deficiency disorder has occurred. According to the absolute theory of brown rice, the theory is that brown rice is a healthy and long-lived diet. Contrary to this, when a large amount of brown rice is consumed over a long period of time, physiological disorders occur in those who have weak digestive organs. . Moreover, although it is a small number, depending on the constitution, fatalities due to brown rice eating disorders have occurred in the 60s to 70s. For thousands of years, Japanese people have eaten germinated rice that has been cooked at a temperature of less than 100 degrees Celsius under atmospheric pressure (until the Sengoku period) during the history of life, survival, and evolution. It is an ethnic group with The germinated brown rice is a brown rice for germination that has been sown for 1-2 minutes (fast water penetration and short germination) by removing the rice husk with a mortar and rice bran. The rice milling method is impossible and becomes a high-speed rice grinder. As a result, the penetration of water into brown rice is delayed and it takes time to germinate brown rice, making it difficult to take germinated brown rice. Until the Sengoku period, the Japanese people took germinated brown rice and had a strong skeleton and a strong body. These are also archaeologically proven. It is said that the Japanese people's skeleton deteriorated in the middle of the Edo period when they began to use polished rice. When a human takes brown rice cooking, it must be brown rice cooking that effectively acts on the human with the nutrients contained in the brown rice, together with solving these problems. To that end, the following five disadvantages of brown rice heating pressure, brown rice natural germination, brown rice and soaking water 30-35 ° C heat-insulated germination, commercial dry germination brown rice, and brown rice milling equipment for dry germination must be solved. I must. The method for solving these five disadvantages is the method of claims 1 and 2, wherein brown rice for normal germination in which brown rice is polished in water is immediately germinated normally, immediately cooked and consumed by humans. It is to activate the cells. Therefore, it is the best mode for carrying out the invention that the end consumer takes normal germinated brown rice for health. This is the present invention.

Claims (2)

In order to distribute underwater polished rice for normal germination of Japanese Patent Application No. 2004-17546, in order to immediately germinate the underwater polished rice for normal germination, the germinated brown rice for normal germination is 1.5 times as much as 25 degrees Celsius. Of soaking water together in a soaking bath. Later (in order to prevent spoilage and deodorization, 0.3mm silver wire / dokudami tea is used as a filter paper bag, and ph 6.5-7.0 is retained. A small pump for circulating water is placed in the lower layer, and the immersion water is circulated from the bottom to the top to serve as aeration). The inside of the immersion water () is maintained at ph 6.5-7.0. The immersion water temperature is maintained at 25 degrees Celsius. After immersion for 12 hours, the immersion water is drained, placed in a moisturizing tank, and 6 hours later. After immersion in the immersion water for 30 minutes, drain the immersion water and put it in a moisturizing tank. After 6 hours, soak in the immersion water for 30 minutes, drain the immersion water and germinate about 0.5 to 1 mm (absidine Acid and phytin have been transformed into nutrients that effectively act on the human body), and the soaking water of the normal rice germination rice for normal germination is drained, and immediately packed in vacuum every 400 g, with the nutrient value of normal germination brown rice at the top. To hold it, immediately put it in a freezer and stop physiology and store it frozen. The frozen germinated brown rice produced by the method of claim 1 is frozen and packaged in 400 g × 6 = 2.4 kg / 400 g × 12 = 4.8 kg per case as a frozen germinated brown rice that has been converted to abscisic acid / phytin. Frozen dredging and transported. Consumers who receive the product immediately store it frozen. When cooking the frozen germinated brown rice that has been converted to abscisic acid / phytine, thaw it and cook with the white rice menu of each rice cooker. However, the expiration date is 6 months or less. The above is a method for freezing and removing frozen germinated brown rice with a good texture that peels and removes hard brown rice epidermis that has a poor texture, and has converted abscisic acid / phytine into effective nutrients, which is a repellent factor for humans. is there.
As described above, the present invention is defined by claims 1 and 2.