JP2008099579A - Swollen brown rice, method for producing the same, and method for producing cooked brown rice using the swollen brown rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide swollen brown rice enabling easily making cooked brown rice easy to eat without using sprouted brown rice and a specific rice cooking tool such as pressure cooker, infrared heating equipment, and microwave oven; to provide a method for easily promptly producing the swollen brown rice; and to provide a method for easily promptly producing cooked brown rice easy to eat using the swollen brown rice. <P>SOLUTION: The swollen brown rice comprises brown rice which is hydrated to have water content of 40-50% and swollen, and is vacuum packaged without drying. The method for producing the swollen brown rice comprises putting brown rice added with water of an amount of 1.0-2.0 times the weight of brown rice into a rice cooker followed by heating and boiling, stopping heating after boiling, and letting the product still stand to bring initial temperature of brown rice to ≤50°C followed by hydrating/swelling. The method for producing the cooked brown rice comprises adding to the swollen brown rice, water of an amount of 1.0-2.0 times the weight of the swollen brown rice, and heating the product to bring to cooked rice. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to swollen brown rice, a method for producing the same, and a method for producing brown rice using swollen brown rice. Specifically, without using a pressure cooker or germinated brown rice, swollen brown rice that can easily produce easy-to-eat brown rice, its easy and quick manufacturing method, and easy and quick to eat easy-to-eat brown rice using the swollen brown rice It relates to a method of manufacturing.

  In general, when cooking white rice (white rice), the raw white rice (normal water content is 14-17%) was dipped in water to absorb and swell to a water content of about 24-26%. When you cook something, you can cook it plumply and make delicious white rice with a moisture content of about 65%. Moreover, white rice can be easily absorbed and swollen to a water content of about 24 to 26% by immersion in water for about 40 to 60 minutes. Furthermore, in order to cook delicious white rice, it is preferable to add about 1.2 times as much water as the weight of white rice.

  On the other hand, brown rice (similar to white rice, the normal water content is about 14-17%) is covered with a hard outer layer such as pericarp or seed coat, so it is immersed in water for about 6 hours. At last, the water content can be absorbed to about 22 to 25%, but with this amount of water absorption, the outer layer portion is not sufficiently softened. That is, brown rice is not easily swelled to the extent that it is suitable for cooking rice, even if it is immersed in water for several hours, whether it is brown rice or glutinous rice. Therefore, to cook brown rice that is rich in protein, vitamins, minerals, lipids, dietary fiber, etc. to make it ready to eat, use a pressure cooker (commercial high-pressure rice cooker: the same applies below). A method of cooking using rice or using germinated brown rice as a raw material has been adopted, and it is considered difficult to make edible brown rice using methods other than these.

  The method of cooking brown rice using a pressure cooker is a method in which brown rice as a raw material is immersed in water for about 6 to 10 hours and then heated under high pressure to pressurize and heat the surface of the brown rice. However, this rice cooking method requires a long time to cook and requires a special and expensive rice cooker called a pressure cooker. Moreover, since the rice cooking operation is complicated and dangerous, it is not a method that can be easily cooked even when dripping in a general household. Moreover, it is difficult to maintain high pressure with a commercially available high-pressure kettle for home use, so it cannot cook well. In addition, in the rice cooking method using a pressure cooker, some of the vitamins and minerals in the brown rice may be destroyed because high pressure is applied to the brown rice. Moreover, when brown rice that has been absorbed to a moisture content of about 22 to 25% is cooked in a pressure cooker, the resulting brown rice has a low moisture content, so that it becomes hard after cooling, even if the product temperature is warm. It has a number of problems, such as being easily broken and difficult to eat because it needs to be chewed many times.

  In addition, the rice cooking method using germinated brown rice as a raw material is a method in which brown rice is immersed in water and literally cooked using brown rice germinated by breaking the outer layer, but it is hot and humid to germinate brown rice In order to maintain for a long time, brown rice may be contaminated with bacteria, and a fermentation odor or a strange odor is often generated during storage. In order to prevent this, germinated brown rice needs to be dried again by heat sterilization, but the re-dried germinated brown rice may have lost some nutrients. For this reason, it is difficult to say that brown rice cooked with germinated brown rice contains abundant nutrients like ordinary brown rice.

In view of such a current situation, the present inventor aims to develop a method for easily and quickly producing easy-to-eat and safe brown rice without using a pressure cooker or germinated brown rice, and has been conducting research for many years. Continued. According to the inventor's knowledge, in order to produce easy-to-eat brown rice, it is necessary to break the outer layer of the brown rice and expose the starchy layer. Need to swell. The present inventor boiled brown rice when boiling brown rice, boiled rice and then left to stand for a while for a while, and then water was absorbed and swollen, and water was added to the water absorbed and swollen brown rice again. I noticed that when heated, white and soft brown rice was obtained.
Japanese Patent Publication No. 44-10142 JP-A-11-313623 Patent No. 2936136 As a result, the following publications were obtained. That is, in Patent Document 1, “a predetermined amount of brown rice washed with water and the same amount of water as the brown rice are accommodated in a pressure-resistant boiled cooking container, and a lid is tightly fitted, and this is first used as a strong heat source. When the steam pressure inside the pressure cooker reaches 2 atmospheres (135-140 ° C.), the heat source is momentarily reduced and this state is maintained for 4 hours. Brown rice cooking, characterized in that cooling water is poured from the outside of the container and the vapor pressure in the pressure-resistant cooking vessel is rapidly lowered to rapidly expand and alter the cell structure of the rice rice brown rice particles while maintaining the nutritional cost. Method ”is disclosed. According to this rice cooking method, heated brown rice seems to absorb water enough, but the degree of swelling is not clear. Moreover, in this method, since it is necessary to cook rice in a high-pressure state and there is no step of heating brown rice again, it is considered that the rice cannot be soft and easy to eat.

  Patent Document 2 states that “weighed and washed brown rice, including immersion water, is added to 1.4 to 2.4 times its weight, and this brown rice is made of a material that transmits infrared rays or emits far-infrared rays. Disclosed is a brown rice cooking method in which the rice cooker is placed in a formed rice cooker and exposed to radiant infrared rays and reflected infrared rays from the surroundings, and the rice is cooked by making infrared rays act on the average as much as possible in the whole hydrolyzed rice. In addition, patent document 2 has the description that brown rice rice which is soft, white, and has no off-flavor is obtained by this rice cooking method. However, since this rice cooking method requires a special rice cooker called an infrared heater, it is not a method that can easily cook rice at home.

  Patent Document 3 is an invention according to an application by the Director of the Hokuriku Agricultural Experiment Station, Ministry of Agriculture, Forestry and Fisheries, and Table 1 lists the relationship between the immersion time and the water absorption rate when brown rice is immersed in water. According to Table 1, the water absorption rate of brown rice is 28.7 to 34.5% when immersed in water at 5 ° C for 1 day, 33.7 to 35.7% when immersed for 2 days, When immersed for 3 days, it is 35.0 to 36.5%. Further, Patent Document 3 states that “brown rice is absorbed at a low temperature of 5 ° C. for 2 to 3 days to saturate the water absorption, so that the rice bran layer and endosperm tissue absorb water and swell. Is described. From these descriptions, it can be understood that brown rice can be absorbed and swollen to a moisture content of about 35% when immersed in low temperature water for about 3 days, and that it is saturated with the moisture content of brown rice. However, such long immersion in water is inefficient and has a risk of bacterial contamination, and of course cannot be adopted for daily cooking.

  If this inventor can cook brown rice to a moisture content of 60 to 70%, a brown rice that is easy to eat can be obtained. For this purpose, the brown rice used as a raw material has a water content of 40 to We thought that it was necessary to absorb and swell to 50%, and as a result of repeating many trial manufactures in order to search for a method for increasing the moisture content of brown rice, the present invention was finally completed.

  In view of such a situation, the present invention can easily produce brown rice that is easy to eat without using germinated brown rice, and without using a special rice cooker such as a pressure cooker, an infrared heater, or a microwave oven. It is an object of the present invention to provide a swollen brown rice that can be produced, a method for easily and quickly producing the same, and a method for easily and quickly producing brown rice that is easy to eat using the swollen brown rice.

  Among the present invention for solving the above-mentioned problems, the invention described in claims 1 and 2 is a swelling which is vacuum-packed without drying brown rice which has been hydrated and swollen to a moisture content of 40 to 50%. It is a chemical brown rice.

  Moreover, in the invention described in the second aspect of the present invention, the water added in an amount of 1.0 to 2.0 times the weight of the brown rice is put in a rice cooker and heated to boil. It is a method for producing a swollen brown rice, characterized in that it is allowed to stand still until the product temperature of the brown rice reaches 50 ° C. or lower to hydrate and swell.

  In addition, the invention described in claim 3 is characterized by adding 1.0 to 2.0 times the weight of water to the swollen brown rice according to claim 1 and heating to cook rice. It is a manufacturing method of rice.

  In addition, the invention described in claim 4 is the one in which water added to brown rice is put in a rice cooker, heated to boil, and when boiled, the heating is stopped and left until the product temperature of brown rice reaches 50 ° C. or less. Then, after making it into swollen brown rice, the amount of water in the rice cooker is adjusted, and the rice is cooked by heating for the second time.

  Furthermore, the invention described in the fifth aspect of the present invention is to put water with 1.0 to 2.0 times the weight of brown rice into a rice cooker, cover and heat to boil, Stop heating and let stand until the temperature of brown rice reaches 50-20 ° C to make swollen brown rice, and then adjust the amount of water in the rice cooker to 1.0-2.0 times its weight It is the manufacturing method of the brown rice which adjusts and heats for the 2nd time and is made into rice.

  The invention described in claim 6 includes a water tank that communicates with the hook portion, and includes an electric temperature detector that starts or stops heating in conjunction with the temperature in the hook portion and an electric heater that heats the hook portion. A method for producing brown rice according to claim 4 or 5, wherein a rice cooker is used, wherein a required amount of water is contained in a water tank and water is added about 1.2 times the weight of the brown rice. Into the pot of the rice cooker and start heating. When it is detected that the product temperature in the pot exceeds 100 ° C, the heating is stopped. When it is detected that the temperature has dropped below 50 ° C, the water in the water tank is drained. It is the manufacturing method of the brown rice rice characterized by starting the second heating after inject | pouring into a pot part.

  According to the present invention, brown rice whose outer layer portion has softened by reaching the boiling point due to heating is gradually lowered by stopping heating, and the outer layer portion gradually breaks and is slightly broken while standing. Water is absorbed and swollen one by one, and can be absorbed and swollen beyond the saturated water content, making it easy to make swollen brown rice. And by adding water to the swollen brown rice that has sufficiently absorbed water and swollen, the outer layer of the brown rice is broken and the starchy layer is exposed, so it is soft, white, sticky and easy to eat Can be made easily and quickly.

  Since the swollen brown rice according to the present invention is vacuum-packed, it has good storage stability and can be used for distribution as it is. In addition, the swollen brown rice according to the present invention has a water content of 40 to 50% and is sufficiently water-absorbed and swollen. Therefore, it is possible to make an easy-to-eat brown rice by simply adding water and cooking. . Therefore, the swollen brown rice according to the present invention can be utilized as emergency food. In other words, if the swollen brown rice according to the present invention is stockpiled, even in the event of a disaster such as an earthquake or other emergency, or when a power failure occurs, or in a mountainous area or offshore ship with poor power It is possible to produce brown rice that is easy and quick to eat.

  Since the method for producing swollen brown rice according to the present invention does not use germinated brown rice, there is no risk of bacterial contamination or odor generation. In addition, there is no need to use special rice cookers such as pressure cookers or microwave ovens. Commercial electric rice cookers for home use and traditional pots, earthenware pots, kettles, etc. are sufficient. Therefore, it is safe and easy to make swollen brown rice. Therefore, according to the method for producing swollen brown rice according to the present invention, it is possible to easily and quickly make swollen brown rice even when dripping as compared with the conventional method. Can be made quickly.

  According to the method for producing swollen brown rice according to the present invention, swollen brown rice having a moisture content of 40 to 50% exceeding the saturated water content can be produced in a short time. For example, in Table 1 of Patent Document 3, 35.8% swollen brown rice is obtained by immersing brown rice having a water content of 16.6% in water at 5 ° C. for 3 days. According to the above, as shown in Example 1 described later, swollen brown rice having a moisture content of 45.8% can be produced in about 2 hours using brown rice having a moisture content of 14.5% as a raw material. In the method for producing brown rice according to the present invention, since swollen brown rice having a high water content is used as described above, it is possible to easily produce brown rice that has a high water content and is white and soft and easy to eat.

  Moreover, according to the manufacturing method of the brown rice which concerns on this invention, rice cooking can be performed in a short time compared with the manufacturing method of the conventional brown rice. That is, in the conventional method for producing brown rice using a pressure cooker, brown rice is soaked in water for about 6 to 10 hours and then heated under high pressure. Therefore, it takes at least about 10 hours to obtain brown rice from brown rice. . On the other hand, in the method for producing brown rice of the present invention, it does not take as long as 1 hour when using pre-made swollen brown rice. It is possible to make brown rice that is easy to eat in about 3 hours even if it is boiled and allowed to stand still or the second heating time.

  The brown rice obtained by the present invention is white and soft, sticky, easy to eat and delicious compared to ordinary brown rice because the outer layer of the brown rice is broken and the starchy layer is exposed. In addition, it does not become hard even when stored, and the flavor does not easily deteriorate. Therefore, the brown rice obtained by the present invention does not require labor for chewing even if it is chilled, so it can be easily eaten by "socially vulnerable persons" such as elderly people, sick people, and infants. In other words, according to the method for producing brown rice according to the present invention, it is possible to easily provide the brown rice that these people really need to the socially vulnerable, where it is desirable to consume nutritious brown rice. .

  Moreover, according to the manufacturing method of the brown rice of this invention, even if it does not use a commercially available electric rice cooker, brown rice can be manufactured from brown rice. For example, it can be produced on a charcoal fire using an ordinary pan as a rice cooker, or an old-fashioned rice cake can be provided and cooked on a bonfire. Therefore, according to the method of the present invention, even in the event of a disaster such as an earthquake or other emergency, or in the event of a power failure, or in a mountainous area or a ship offshore where power is scarce, It is possible to easily and quickly produce brown rice that is easy to eat using brown rice.

  Moreover, since the manufacturing method of the brown rice based on this invention is a simple method even when making from raw brown rice, this can be automated easily. Therefore, it is possible to make an automatic rice cooker for brown rice that is not a pressure cooker type. By using this automatic rice cooker for brown rice, it is possible to easily and safely produce soft, white and sticky brown rice simply by determining the amount of water to be added according to the amount of raw rice. Can do.

Hereinafter, the swollen brown rice concerning the present invention, its manufacturing method, and the method of manufacturing brown rice using the swollen brown rice are explained in detail later on a process. In the description of the present invention, “%” represents a weight percentage unless otherwise specified.
<Selection of raw rice>
In this invention, the brown rice used as a raw material can be used regardless of a kind. In other words, any commercially available brown rice or non-glutinous rice may be used.
《Brown rice soaked in water》
In the present invention, it is necessary to sufficiently absorb water inside the brown rice, but unlike the conventional method, it is not necessary to immerse the brown rice in water before heating. Note that brown rice previously immersed in water may be used as in the conventional method. Moreover, it is preferable to wash | clean and use the brown rice used as a raw material as usual usage.
《First water content》
The amount of water initially blended in brown rice is preferably 1.0 to 2.0 times, more preferably 1.1 to 1.5 times the weight of brown rice. If the amount of water added is less than 1.0 times the brown rice weight, water may not be sufficiently absorbed within the standing time. In addition, if the amount of water exceeds 2.0 times that of brown rice, it will be an obstacle to lowering the product temperature. In addition, the water to mix | blend is not restricted to normal temperature water, You may add warm water or hot water. The more hot water is added, the shorter the heating time to boiling.
《First heating》
Put brown rice with water in the pot of rice cooker, cover and start heating. This initial heating is preferably done on a high heat. In addition, as long as there is no hindrance to boiling, the lid should be equipped with air permeability such as a `` perforated lid '' with a vent hole on the top surface in order to allow the brown rice to absorb sufficient water in the subsequent standing process. It is preferable to use it, and it does not matter even if it covers the surface of the hook so that heat does not escape.
<Discontinuation of heating and standing still>
If the rice cooker in the above state is heated, if it is a strong fire, it will boil after 5 to 15 minutes. The boiled brown rice is almost not alpha, and the appearance is almost the same as unheated brown rice. When the heating is stopped, it is allowed to stand until the temperature of the brown rice reaches 50 ° C or lower, preferably about 50 to 20 ° C. This is a process for absorbing the heated brown rice while naturally cooling little by little to obtain a swollen brown rice having a water content of 40 to 50%, and it must not be forcedly cooled by sending cold air. If the boiled brown rice is allowed to stand for about 40 to 60 minutes, the product temperature decreases to 50 ° C. or lower and absorbs water to a water content of about 40 to 50%. Therefore, it is usually only necessary to stand for about 40 to 60 minutes, but it goes without saying that the product temperature and moisture content of brown rice may be measured while standing. That is, when the heated brown rice is allowed to stand for 40 to 60 minutes after heating is stopped, the product temperature is lowered to 50 ° C. or lower, and swollen brown rice having a water content of 40 to 50% can be obtained. In addition, in order to sufficiently absorb the brown rice, it is preferable that the rice cooker that is stationary is covered with a perforated lid or the lid portion of the rice cooker is communicated with the outside air, such as by slightly shifting the lid. . In the present invention, “to stand still” means that the inside of the rice cooker is not stirred, and is maintained at about room temperature without forcibly cooling, and the rice cooker is moved to another place. There is no problem.
<Swelled brown rice>
When the initial amount of swelled brown rice is about 1.0 to 1.3 times the amount of brown rice, the brown rice absorbs almost all the water in the rice cooker and swells, and the surface of the brown rice is exposed. However, when the amount of water added is more than 1.3 times, the brown rice may be soaked in water (boiled liquid). It is necessary to remove.

  Brown rice that reaches the boiling point by heating and softens the outer layer part gradually stops heating, and the outer layer part gradually softens and breaks as the product temperature decreases gradually. -It is assumed that it will swell and become swollen brown rice with a moisture content exceeding the saturated water content. Therefore, in the method for producing a swollen brown rice according to the present invention, the heated brown rice is heated until it reaches the boiling point, and when it boils, the heating is stopped and left to stand so that the product temperature of the brown rice becomes 50 ° C. or less. It is important to lower it naturally.

  In the present invention, “swelled brown rice” refers to brown rice that has a property close to that of raw rice but is sufficiently water-absorbed and swollen. The swollen brown rice according to the present invention is hydrated and swollen to a moisture content of 40 to 50%. If the water content is less than 40%, brown rice is not sufficiently swollen, so even if cooked, it is difficult to produce soft brown rice. In addition, swollen brown rice having a water content exceeding 50% has poor storage stability and excessive moisture, so that it does not boil when cooked, and delicious brown rice cannot be obtained.

  The swollen brown rice according to the present invention may be continuously heated to be brown rice, or may be taken out from the rice cooker and vacuum-packed and stored without drying. “Without drying” means that the fan is not forcibly dried using a fan or the like.

The container filled with the swollen brown rice during vacuum packaging may be any container conventionally used for vacuum packaging, but is preferably excellent in oxygen barrier properties and moisture resistance. The unit for packaging is also arbitrary. For example, packaging in 100 g, 500 g, 1 kg, etc. makes it easy to use at home.
<< Second amount of water >>
After confirming that the product temperature of the swollen brown rice in the rice cooker has become 50 ° C. or lower, or after confirming that the water content of the swollen brown rice has reached 40 to 50%, the amount of water as necessary Adjust. Before that, when the lid is removed and the inside of the pot is observed, as described above, when the initial amount of water is about 1.0 to 1.3 times the amount of brown rice, the brown rice absorbs most of the added water. Since it swells and its surface is exposed, it is replenished with water. That is, since the swollen brown rice has a moisture content of 40 to 50% (weight about 1.2 to 1.3 times that of raw rice) when the product temperature is 50 ° C. or lower, 1.0% What is necessary is just to mix | blend water -2.0 times (1.2-2.6 times the raw rice weight). Also, when the initial amount of water added is more than 1.3 times the weight of brown rice, the brown rice is sufficiently absorbed and swollen, but it is in a state immersed in water (boiled liquid). Considering the weight of water (ripening liquid) remaining in the rice cooker, the amount of water is adjusted so as to be about 1.2 to 2.6 times the amount added to the raw rice. If the amount of water to be blended in the second heating is less than 1.0 times that of the swollen brown rice, the resulting brown rice may become hard or burnt. In addition, if it exceeds 2.0 times, it takes a long time to cook rice, and brown rice tends to be watery. The water used for adjusting the amount of water may be cold water, hot water or hot water. In addition, when producing brown rice using pre-made swollen brown rice, the swollen brown rice is stored in the pot portion of the rice cooker and 1.0 to 2.0 times as much water is distributed. Just cook.
<Second heating>
After adjusting the amount of water in the pot, cover again and heat for the second time. (It is the first heating when water is added to swollen brown rice prepared in advance to make brown rice). The heating method may be a conventional method, and may be any method of preference. Preferably, the water is first boiled with high heat and then heated to low heat for 50 minutes. Since it becomes a messy shape, heating should be stopped at that point and steamed for a short while to complete. Through this series of steps, it is possible to produce brown rice with a moisture content of 60 to 70%, which is whiter and softer than conventional brown rice and is sticky and easy to eat.

  As described above, the method for producing brown rice according to the present invention is very simple not only when using swollen brown rice prepared in advance, but also when making it from raw brown rice, so that rice can be cooked easily even when dripping. Moreover, as above-mentioned, it is enough to use a commercially available domestic electric rice cooker. Depending on the situation, you may use a pot and charcoal fire, or use a method of heating the kettle with a bonfire.

  Thus, since the manufacturing method of the brown rice based on this invention is simple, even if it is the method made from raw brown rice, it can be automated easily. Moreover, the rice cooker for brown rice based on this invention can be made. That is, the rice cooker for brown rice used in the present invention is linked to the temperature of the pot portion for storing the brown rice, the heating means for heating the pot portion, and the temperature of the pot portion, as in the case of a normal household electric rice cooker. It is a rice cooker which has the temperature detection means which starts or stops a heating, and is provided with the water tank connected with a pot part. The water tank is preferably provided under the hook, in which case a pipe with a valve that connects the hook and the water tank is attached, and the valve is opened and closed and the pump is started and stopped by a signal from the temperature detection means. It is good to have a mechanism that can be used.

  The method of manufacturing brown rice using this electric rice cooker for brown rice is as follows. First, a required amount of water is stored in a water tank. Moreover, what added about 1.2 times the water with respect to the weight of brown rice is put into the pot part of a rice cooker. Next, the switch is turned on to start heating. When it is detected that the product temperature in the pot has exceeded 100 ° C., the heating is stopped. When it is left standing and the product temperature in the pot is detected to be 50 ° C or lower, the pipe valve is opened, the pump is started, the water in the water tank is poured into the pot, and the second heating is performed. Started to cook rice and produce brown rice. In addition, you may set it as the mechanism which can set and input a stationary time, the amount of water, etc. previously so that the brown rice according to liking can be made.

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

<< Example 1 of brown rice production >>
(1) In a pan, 1000 g of brown rice with a moisture content of 14.5% was added with 1200 g of fresh water at 20 ° C., covered with a perforated lid, and heated from the bottom of the pan with high heat. The pan boiled 10 minutes after the start of the “first heating”, and the lid was about to come off and the lid was about to come off, so it was removed from the fire and left still at room temperature (15 ° C.) for about 50 minutes with the lid on. When the lid was removed after 50 minutes had passed, there was almost no moisture, and the brown rice in the pan was absorbed and swollen, confirming that swollen brown rice was obtained. The product temperature of the swollen brown rice was 48.5 ° C., the water content was 45.8%, and the total weight was 1810 g.
(2) The swollen brown rice in the pan was divided into two, and one was taken out from the pan, 100 g each was filled into a bag made of an aluminum laminate film, vacuum-packed, and stored at room temperature.
(3) The remaining swollen brown rice (about 905 g) was left in the kettle as it was, and 1100 g of fresh water was added to cover the lid, and “second heating” was performed. Boil with high heat for the first 5 minutes, then heat with low heat, and after about 45 minutes, the water disappeared and became messy, so the heat was stopped and steamed for about 15 minutes to finish it as brown rice did.
(4) By this method, we were able to make white, soft and sticky brown rice from raw brown rice. The moisture content of the obtained brown rice was 67.2%. Moreover, although this unpolished rice was preserve | saved for 2 days in the refrigerator of 5 degreeC, it did not become hard, a bad smell was not produced, and the deliciousness as cooked rice was maintained as it was.
(5) On the other hand, the swollen brown rice packed in vacuum (100 g packed × 9 bags) was stored at room temperature of 10 ° C. for 6 months, and the water content was measured to be 44.5 to 46.6%. In addition, no nasty smell was felt even when opened.
(6) Open one bag of swollen brown rice that has been stored (100g packed) in a pan, add 120g of water, boil at first with high heat, then heat with low heat. Since it disappeared and became a messy shape, the heating was stopped and steamed for about 15 minutes to complete brown rice. The obtained brown rice was white, soft and sticky, and its water content was 66.8%.
<< Test Example 1 >>
<Confirmation test of manufacturing method>
(1) Test method In the method for producing brown rice in Example 1, the first heating time and the subsequent treatment were changed as shown in Table 1, and the other methods were the same as in Example 1, and eight ways were taken. Brown rice was produced by the methods (A to H), the moisture content of the brown rice was measured for each process, and the degree of completion of the brown rice was observed.
(2) Test result About each said manufacturing method, the moisture content of the brown rice for every process is as showing in Table 2. In Tables 1 and 2, “before reheating” and “immediately before reheating” mean before “second heating” and immediately before “second heating” in Example 1.

From Table 2, only when heated brown rice is boiled and the product temperature is lowered to 50 ° C. or less by natural cooling, the brown rice becomes a swollen brown rice whose moisture content exceeds 45%. As a result, it was confirmed that brown rice can be produced that is soft, white and easy to eat and has a water content of 65% or more.
(3) Consideration From the above test results, to produce brown rice that is white, soft and easy to eat, the heated brown rice is boiled by heating, and after boiling, heating is stopped, and natural cooling is performed at 50 ° C. or less. It was confirmed that it was essential to lower the product temperature until.
<< Test Example 2 >>
<Taste test of brown rice>
(1) Test method Immediately after the production of hand-rolled rice of brown rice and the rice of commercially available brown rice (cooked in a pressure cooker) produced by the method of Example 1 for five skilled panelists (A to E) Each sample was placed in a refrigerator at 5 ° C. and stored for 12 hours and stored for 24 hours, and each sample was scored on a 5-point scale with respect to three items: taste, softness, and stickiness. The results are as shown in Table 3.
(2) Test results and discussion From Table 3, the brown rice cooked by Example 1 (the production method of the present invention) is overwhelmingly soft and sticky immediately after production compared to the commercial brown rice. In addition, it was confirmed that the flavor hardly changed even when stored for 24 hours after production.

  As described above in detail, according to the swollen brown rice according to the present invention, a method for producing the same, and a method for producing brown rice using the swollen brown rice, the swollen brown rice can be used without using a special rice cooker or germinated brown rice. It can be easily and quickly made, and white and soft and sticky brown rice can be easily and quickly made. That is, the method for producing swollen brown rice and brown rice according to the present invention is a method that can easily produce brown rice that is easy to eat even when dripping. Delicious brown rice can be made easily and quickly even at the rice cooking site. In addition, the method for producing swollen brown rice and the method for producing brown rice according to the present invention provides swollen brown rice and brown rice in a short period of time easily even in places where power is not good, such as on-site or in mountainous areas or at sea. It can be done.

In addition, the brown rice obtained by the production method of the present invention is soft and easy to eat, and even when stored, the softness and ease of eating hardly change, and no off-flavor is produced. Therefore, the brown rice produced by the production method of the present invention is suitable for eating by socially vulnerable persons such as infants, sick persons, and elderly persons who cannot chew sufficiently. That is, according to the present invention, it is possible to provide easy-to-eat brown rice for the socially weak who really need to eat brown rice. As described above, the present invention can greatly contribute to the maintenance and improvement of public health.

Claims (6)

  Swelled brown rice which has been vacuum-packed without drying brown rice which has been hydrated and swollen to a moisture content of 40-50%.   Put water with 1.0 to 2.0 times the weight of brown rice in a rice cooker, heat to boil, and stop boiling until boiled rice temperature is below 50 ° C. A method for producing a swollen brown rice characterized by placing it in water and swelling.   A method for producing brown rice, which comprises adding 1.0 to 2.0 times the weight of water to the swollen brown rice according to claim 1 and heating it to make rice.   Put the brown rice with water in the rice cooker, heat it to boil, stop boiling and let it stand until the brown rice temperature is below 50 ° C to make the swollen brown rice, then inside the rice cooker A method for producing brown rice, characterized in that the amount of water is adjusted and heated for the second time to form rice.   What added 1.0-2.0 times the water to the weight of the brown rice is put in a rice cooker, covered and heated to boil, and when boiled, the heating is stopped and the temperature of the brown rice is 50-20 After leaving to stand at 0 ° C. to make swollen brown rice, adjust the amount of water in the rice cooker so that it becomes 1.0 to 2.0 times the weight, and cook for the second time A method for producing brown rice, characterized in that:   6. The electric rice cooker is provided with a water tank that communicates with the pot portion, and uses an electric rice cooker having temperature detection means for starting or stopping heating in conjunction with the temperature in the pot portion and heating means for the pot portion. A method for producing brown rice, in which a required amount of water is contained in a water tank and about 1.2 times the amount of water added to the weight of the brown rice is added to the pot portion of the rice cooker and heating is started. When it is detected that the product temperature in the pot has exceeded 100 ° C, heating is stopped, and when it is detected that the temperature has dropped below 50 ° C, water in the water tank is poured into the pot and the second heating is started. A method for producing brown rice, characterized in that: