JP2008131912A - Method for producing germinated cereal crop rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing germinated cereal crop rice comprising using cereal crops such as germinated brown rice as cooked-rice material, enabling reliable and continuous supply of moderately germinated cereal crop seeds, specifically, continuous supply of cereal crop seeds such as germinated brown rice to a rice-cooking process in good timing. <P>SOLUTION: The method for producing germinated cereal crop rice comprises the following process: cooling the germinated cereal crop seeds each to have a temperature of ≤15°C under moisturized condition so as to stop or suppress growth and also to be preserved for a prescribed period of time; and cooking the cooled germinated cereal seeds. The useful substance-containing and growth-stopped or -suppressed cereal seeds are preserved just as they are until the seeds are fed to a succeeding cooking process, and thereby an appropriate amount of the germinated cereal seeds can be supplied to the rice cooking process as the succeeding process in a mass of or in succession of a necessary amount thereof. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing germinated rice grains using germinated rice grains such as germinated brown rice as a rice cooking material.

  In general, cereal grains, which are seeds of gramineous plants, are used for food as so-called cereal grains, and typical examples of polished white rice and unpolished brown rice are heated in a state of containing an appropriate amount of water. That is, the cooked rice is eaten.

  Normal polished rice (referred to as white rice) is not germinated because the germ part of the seed is scraped off and consists only of endosperm, but brown rice still has the germ part, so water is supplied to the germ. If the maintained state is sustained to some extent, it may germinate at a predetermined temperature.

  Incidentally, germinated brown rice contains more useful components such as γ-aminobutyric acid (abbreviated as GABA or GABA), dietary fiber, minerals, vitamins, etc. than white rice. GABA is a substance that has an effect of normalizing blood pressure and a health promoting effect that is useful for improving hyperlipidemia, and is therefore a factor that improves the evaluation of germinated brown rice.

  Currently, the germinated brown rice on the market is mainly dry type after germination, such as steaming, and then dried to reduce moisture, but when this is cooked, the following undesirable situations occur: Can happen.

(1) Since brown rice contains a lot of unsaturated fatty acids, lipids tend to oxidize during the drying process and have a unique odor caused by it.
(2) To prevent deterioration due to oxidation during distribution, oxygen barrier packaging materials and oxygen scavengers are required, increasing the cost of the final product.
(3) In order to prevent uneven cooking when mixing with white rice and cooking rice, it is necessary to re-absorb water treatment by water immersion before germination for germinated brown rice, but in that case germination that has been steamed after germination In brown rice, starch is gelatinized and changed to water-soluble, so it is difficult to predict the water absorption rate and it is difficult to predict the quality of the product after cooking.
(4) As described above, germinated brown rice, which has been easily spilled when immersed in water, is likely to deteriorate in quality, and purification of waste water containing starch is not easy.

  In order to obtain high-quality germinated brown rice without causing such problems, it is recommended to cook rice immediately after germination without drying and storing the germinated brown rice.

  Here, as a technique for improving the preservability of germinated brown rice for cooking rice, the germinated brown rice is placed in a container together with moisture for cooking rice and cooled to 6 ° C. or below, or frozen to increase the physiological activity of germinated brown rice. A method of producing germinated brown rice for cooking rice is known (patent document 1), such as delivering to a consumer after having stopped.

JP-A-11-266805

  However, in the conventional method for preserving germinated brown rice for cooking rice, since the physiological activity of germinated brown rice is completely stopped, it is stored more than necessary when it is stored for about 24 hours in a food factory or the like. Therefore, there is a problem that time and energy consumption are wasted in the manufacturing process.

  In particular, in a factory that produces a large amount of food with stable high quality, it is important to perform the germination treatment and the rice cooking process continuously without wasting time and heat efficiency. In general, germination is performed as a batch process, and the rice cooking process is continuously heat-treated. In these processes, it is necessary to continuously supply germinated cereal seeds such as brown rice in a timely manner to the rice cooking process. Nevertheless, that is not easy.

  Therefore, the problem of the present invention is to solve the above-mentioned problems and to supply appropriately germinated cereal seeds in a method for producing sprouted cereal rice using sprouted cereal seeds such as germinated brown rice as a cooking material. It is to be able to perform continuously continuously, that is, to allow germinated cereal seeds such as brown rice to be continuously supplied to the rice cooking process in a timely manner.

  In order to solve the above problems, in the present invention, germinated cereal seeds are cooled to 15 ° C. or lower in a wet state to stop or suppress the growth, and are stored for a predetermined time, and then cooked. It was set as the manufacturing method of the germinating cereal rice which consists of.

When producing the germinated cereal rice of the present invention having the above-described requirements, the temperature of the germinated cereal seeds is stopped or suppressed by adjusting the temperature to 15 ° C. or less, and by that time The useful substances produced in the seed are preserved. Grain cereal seeds containing useful substances that have been stopped or suppressed are stored as they are until they move to the next cooking step, so that an appropriate amount of germinated cereal seeds can be put together in the required amount, or A necessary amount can be continuously supplied to the rice cooking process which is the next process.

  Said effect | action is more reliably show | played in the manufacturing method of the germinating cereal rice in case cooling is cooling which prepares a cereal seed in the temperature range of 7-15 degreeC. By adjusting the temperature range as described above, it is possible to produce germinated rice grains with extremely high efficiency without excessive cooling exceeding the necessary storage time in the food factory.

  The storage time for the germinated cereal seeds that have been cooled and adjusted to such a predetermined temperature is suitably 1 to 24 hours. When stored for less than 1 hour, the growth of germinated brown rice and changes in components are considered to be negligible, and a storage time exceeding 24 hours is considered to be less necessary as a practical adjustment time. This is because it is more efficient to adjust the production amount per day by adjusting the amount of seeds supplied to the germination process of cereal seeds rather than such long-term storage.

  The cereal seeds that can be used as the raw material for the method for producing the germinated cereal rice are preferably one or more cereal seeds selected from rice, wheat, barley, corn, millet, millet and millet.

  Moreover, in the above-mentioned method for producing germinated rice grains, the rice cooking is carried out by subjecting a mixture of the stored germinated rice grains seeds to polished rice that has been separately exposed to water during the preservation. , Flavors and prices can be arbitrarily set according to the demands of consumers.

  The present invention employs a process in which the germinated cereal seeds are cooled to a predetermined temperature or lower in a wet state to stop or suppress the growth, and are stored for a predetermined time, and then cooked rice. Since the cereal seeds whose growth has been stopped or suppressed are stored as they are until the next cooking step, it becomes possible to reliably supply continuously germinated cereal seeds, That is, there is an advantage that the germinated cereal seeds such as brown rice can be continuously supplied to the rice cooking process in a timely manner.

  Germinated cereal seeds used in the present invention are generic names for cereals such as rice, wheat (wheat or barley), millet, millet, millet, corn, etc. Any cereal that can be eaten can be used regardless of the type or variety of plant. The cereal seeds can be used in a mixture of one or more selected from rice, wheat, barley, corn, millet, millet, and millet, and may be either cultivar or cultivar.

  In order to germinate such cereal seeds, it is only necessary to satisfy known conditions for the temperature and moist environment (water content) required for germination according to each plant species, and germinate brown rice from which rice husks are removed from rice. In order to achieve this, germination is started by immersing in water or warm water to absorb water from the epidermis into the inner tubular cell tissue, and continuously supplying water necessary for germination to the germ portion in contact with the tubular cell tissue for a required time.

  Incidentally, the temperature for germinating brown rice is 20 to 40 ° C., and the time required for germination is 15 to 40 hours.

  The time to suppress germination is appropriate from the time when the germination state is reached until the embryo swells to the state where the bud protrudes about 1 mm because of the generation of useful components and high sensory evaluation.

  As a condition for stopping or suppressing the growth of germinated cereal seeds, a temperature condition of 15 ° C. or lower is employed.

  If the cooling is a high temperature exceeding 15 ° C., it is difficult to suppress the growth of germinated brown rice as a representative example among germinated cereal seeds even for 1 hour.

  If the cooling is 15 ° C. or lower and the freezing temperature of water or higher (0 ° C. or higher), the growth of germinated brown rice is suppressed, but the storage time required in an actual food factory is 1 to 24 hours. It is sufficient to ensure the above, and excessive cooling beyond that to extend the storage time is disadvantageous in terms of practicality in the production efficiency of germinated rice.

  In this invention, by adopting a temperature range of 7 to 15 ° C. as the cooling temperature, it becomes possible to produce germinated rice grains with extremely good quality and high production efficiency.

  Specific cooling methods include (1) immersing germinated seeds in cold water or ice water, (2) mixing the germinated seeds with crushed ice, and (3) blowing cold air conditioned.

  When storing the germinated seeds, it is preferable to cool and store the moisture required for germination as moisture that can be used for cooking rice.Specific storage methods include (1) Refrigerated in cold water. (2) Store in a container in a drained state and store in a refrigerator, etc. (3) Pour cold water into a tank and keep the temperature low while overflowing.

  In any of the above cases, care must be taken to dry the germinated seed surface so as not to damage the germinated seed. While germinating seeds are alive, they can be used, but some microorganisms that adhere to germinating seeds can grow even at low temperatures, so care must be taken.

  Thus, in this invention, since germination seeds are kept alive and stored in a state in which growth is suppressed, it becomes easy to synchronize the timing with the subsequent step (preparation before white rice soaking or rice cooking). Thus, it is possible to stably produce a product having the same flavor as the germinated rice cereal rice immediately cooked.

  As shown in FIG. 1, when cooking a mixture of germinated cereal seeds and separately prepared pearled cereal seeds that have been exposed to water, in one step, germinated cereal seeds as described above The process of cooling and preserving for a predetermined period of time has proceeded, and on the other hand, a rice soaked product of white rice, and other cereal seeds that have been refined and soaked in water, have been prepared. In the step, the germinated cereal seeds stored as described above are mixed. The mixing ratio may be arbitrary in the range of 1 to 100%.

[Example 1]
After washing the glutinous brown rice (Ibaraki Prefecture Himenomochi), it was immersed in warm water at 29 ° C. for 5 hours, then drained and vapor-germinated for 11 hours while keeping it at 29 ° C. During this time, hot water at 29 ° C. was showered for 5 minutes every hour so as not to dry the rice surface. After the completion of germination, it was immersed in cold water at 5 ° C. with the same weight as the germinated brown rice, cooled with gentle stirring until the temperature became uniform, and then drained (product temperature 13 ° C.). This was stored in a container and stored at 15 ° C. for 20 hours while being sealed so that the rice surface did not dry.
The germinated brown rice thus cooled and preserved was added to 2.1 times in terms of the weight of brown rice and cooked with an electric rice cooker. The germinated brown rice was placed in a container, sealed, and stored frozen.
[Comparative Example 1]
In Example 1, after the completion of germination, the rice was cooked in the same manner as in Example 1 except that it was rinsed with tap water of the same weight as the germinated brown rice, drained (product temperature 22 ° C.), and then not cooled. Germinated brown rice was produced, and the germinated brown rice was placed in a container, sealed, and stored frozen.
The germinated brown rice obtained by the production method of Example 1 and Comparative Example 1 as described above was reheated in the same condition in a microwave oven, and sensory evaluation was conducted by 9 panelists. The results are shown in Table 1. Indicated. In addition, sensory evaluation made each item of the comparative example 1 3 points | pieces, and based on this, the relative evaluation of Example 1 was scored by the 5-point method.

  As is apparent from the results in Table 1, the germinated brown rice obtained by the production method of Example 1 is not significantly different from the average value in Comparative Example 1 for each item, and is 20 hours at 15 ° C. Germinated brown rice with good quality was obtained by storage. That is, it was shown that even after a predetermined storage, cooked rice with germinated seeds having the same flavor as when cooked immediately after germination was obtained.

[Example 2]
Uruchi brown rice (Koshihikari from Ibaraki Prefecture) was germinated in the same manner as in Example 1, then cooled and drained (product temperature 13 ° C.). This was stored in a container and stored at 5 ° C. for 2 hours with the rice surface sealed so as not to dry.
The obtained germinated brown rice was added to 2.3 times in terms of the weight of brown rice, cooked with an electric rice cooker, placed in a container, sealed, and stored frozen.
[Comparative Example 2]
A commercially available dry-type germinated brown rice made from uruchi brown rice (produced variety unknown) was immersed in tap water for 30 minutes to absorb water, and then drained.
The obtained germinated brown rice was added to 2.3 times in terms of the weight of brown rice, cooked with an electric rice cooker, placed in a container, sealed, and stored frozen.
The germinated brown rice obtained by the production method of Example 2 and Comparative Example 2 as described above was reheated under the same conditions in a microwave oven, and a comparative tasting was conducted by 19 panelists. Significance is shown in Table 2.

  As is clear from the results in Table 2, those who prefer to cook dry-type germinated brown rice as in Comparative Example 2 are only 21 to 26% of the total panelists, and the majority of panelists are: It was found that the germinated brown rice by the production method of Example 2 was preferable, and Example 2 proved that high quality rice with germinated seeds was obtained.

  That is, when rice grains such as brown rice sprouted as in Examples 1 and 2 are stored under predetermined conditions, it can be continuously supplied to the rice cooking process in a timely manner. It can be seen that mass production is possible in the state.

Production process diagram showing an embodiment for cooking a mixture of germinated brown rice and white rice

Claims (5)

  A method for producing germinated cereal rice, which comprises cooling germinated cereal seeds to 15 ° C. or lower in a wet state to stop or suppress the growth, store for a predetermined time, and then cook rice.   The method for producing germinated rice grains according to claim 1, wherein the cooling is cooling to adjust the temperature of the cereal seeds to 7 to 15 ° C.   The method for producing germinated rice husk rice according to claim 1 or 2, wherein the preservation for a predetermined time is preservation for 1 to 24 hours.   The method for producing germinated cereal rice according to any one of claims 1 to 3, wherein the cereal seeds are one or more cereal seeds selected from rice, wheat, barley, corn, millet, millet and millet.   Sprouted rice cereal, wherein the cooked rice is a mixture of the preserved germinated cereal seeds according to any one of claims 1 to 3 and a separately prepared pearled cereal seed exposed to water. A method for producing rice.

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