JP2009050228A - Method for producing granulated rice enriched in functional component - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing granulated rice made of cereal as a raw material, efficiently increasing the amount of functional components which the cereal contains, during producing the granulated rice. <P>SOLUTION: This method for producing the granulated rice includes a crushing step of using cereal as the raw material and crushing the raw material, a mixing and stirring step of mixing and stirring cereal powder obtained by crushing the raw material with water at a prescribed ratio, a granulating step of performing granulation after the mixing and stirring step, a standing process of standing the granulated raw material for a prescribed time, a surface pregelatinizing process of pregelatinizing the surface of the raw material after the standing step, and a drying process of drying the surface of the raw material after the surface pregelatinizing step. The method devises a technical means of standing the raw material in a condition of retaining prescribed temperature and humidity in the standing step. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to granulated rice having an increased content of functional components such as γ-aminobutyric acid and a method for producing the granulated rice.

  Conventionally, γ-aminobutyric acid and the like that are abundant in grain germs are known as useful ingredients. In order to make these useful ingredients easily ingested in a normal diet, rice bran containing germs is used as food. Processing is done. For example, Patent Document 1 describes the production of granulated rice using rice bran containing germ as one of the raw materials.

  Further, as a well-known technique, it is known to use germinated brown rice flour with an increased amount of γ-aminobutyric acid contained in food. Patent Document 2 describes the production of granulated rice (artificial rice) using germinated brown rice flour as one of the raw materials, and additionally, useful ingredients such as γ-aminobutyric acid are added separately from germinated brown rice flour. Further addition is performed.

  On the other hand, as described in Patent Document 3, rice or wheat in which germs remain can easily increase the content of γ-aminobutyric acid by applying moisture under a predetermined temperature condition. It is known that it can be done.

  However, in the method for producing granulated rice described in Patent Document 1, although rice bran containing germ is used as a raw material, the content of γ-aminobutyric acid in the rice bran is not increased, and In the method for producing granulated rice described in Patent Document 2, brown rice flour containing germ is used as a raw material, but the content of γ-aminobutyric acid in the brown rice flour is not increased. In addition, separately processed germinated brown rice flour and γ-aminobutyric acid are used as raw materials.

JP 2007-117057 A JP 2002-233317 A Patent No. 2590423

  In view of the above problems, the present invention provides a method for producing granulated rice using a grain containing germ as a raw material, and the amount of functional components such as γ-aminobutyric acid contained in the grain is determined by the process for producing granulated rice. The technical issue is to increase the efficiency efficiently.

  In order to solve the above-mentioned problems, the present invention adds a pulverizing step of pulverizing the raw material, cereal powder obtained by pulverizing the raw material and water or an auxiliary raw material in a method for producing granulated rice using the raw material as a cereal A mixing and stirring step of mixing and stirring water at a predetermined ratio, a granulating step for performing granulation after the mixing and stirring step, and a standing step of standing the granulated raw material for a predetermined time; Including a surface α-izing step for α-gelating the surface of the raw material after the standing step, and a drying step for drying the surface of the raw material after the surface-alphaling step. In addition, technical measures were taken such that the raw material was allowed to stand while the humidity was maintained.

  Moreover, the technical means of maintaining the said predetermined temperature at 30 to 50 degreeC was taken.

  Furthermore, the technical means of maintaining the predetermined humidity at a high humidity of 85% or more was taken.

  In addition, technical measures were taken to adjust the predetermined time between 1 hour and 10 hours.

  And the raw material grains are sticky rice, glutinous rice, purple black rice, red rice, black rice, wheat, barley, corn, corn, sesame seeds, amaranth, soybeans, black soybeans, mung beans, red beans, rice cakes, glutinous rice cakes, rice cakes, A mixture of one or more of glutinous rice cake, rice bran, oyster, quinoa, wolfberry, buckwheat, and the rice is brown rice, germ rice, separated rice, waste rice in which germ remains It is characterized by being one kind or a mixture of two or more kinds of damaged grains and crushed grains.

  In the method for producing granulated rice of the present invention, the amount of γ-aminobutyric acid contained in the raw material can be increased in the production process of granulated rice. In addition, since a step of increasing the amount of γ-aminobutyric acid contained in the raw material is provided after the step of processing the raw material into a high moisture state, a new step is taken to increase the amount of γ-aminobutyric acid. There is no need to add water, and production efficiency is excellent.

  In addition to the sized rice such as white rice, brown rice, and germinated rice, by-products such as scrap rice, damaged grains, crushed grains, and rice bran generated during milling can be used as the raw material for the granulated rice. Further, since the granulated rice is dried after the surface has been α-heated by high-temperature heat treatment, the surface of the grains is hardened. It ’s easy to handle. In addition, even when immersed in water, it is difficult to dissolve rapidly in water.

  The best mode for carrying out the present invention will be described below with reference to the drawings. FIG. 1 is a flowchart 1 showing the procedure of the manufacturing method of the present invention. The grain used for the raw material is not limited to rice, and any grain that can be pulverized into a powder having a particle size of 500 μm or less can be used. However, in order to obtain a taste like cooked rice, it is desirable to use rice as a raw material.

  Moreover, when it is desired to increase the content of the functional component, it is desirable to use a grain from which the embryo part has not been removed, but it is also possible to use a grain from which the embryo part does not remain. However, if a large amount of grain from which the germ portion has been removed is used as a raw material, the amount of functional components such as γ-aminobutyric acid that can be increased in the production process of the granulated rice of the present invention will decrease.

  Grains that can be used as raw materials include rice, glutinous rice, purple black rice, red rice, black rice, wheat, barley, hato barley, corn, sesame seeds, amaranth, soybeans, black soybeans, mung beans, red beans, rice cakes, rice cakes, rice cakes , Glutinous rice cakes, rice cakes, oysters, quinoa, wolfberry, buckwheat, etc. You can choose one of these cereals and use it as a raw material, or choose two or more cereals Moreover, it is good also as a raw material which mixed several grains.

  The rice can be selected from brown rice, germ rice, separated rice, waste rice, damaged grains or crushed grains in which germ remains, and one or a mixture of two or more of these rice is used as a raw material Can be used. In addition, although white rice and white birch can also be used as a raw material, since it is difficult to increase the amount of γ-aminobutyric acid contained in white rice and white birch themselves, the method for producing the granulated rice of the present invention includes Not suitable. However, it is suitable when you want the taste of granulated rice to be like that of cooked rice.

  First, in the pulverization step (step S1), the raw material grain is pulverized so as to have a particle size of 500 μm or less. Preferably, it grind | pulverizes so that it may become a particle size of about 100 micrometers. In addition, after processing into granulated rice, the larger the particle size, the more texture specific to the grain will remain, so the grain size of the grain that you want to leave the texture is larger, the grain size of the grain you want to lose the texture is What is necessary is just to grind | pulverize so that it may become small. Moreover, the said grinding | pulverization process can be performed with the general grinding | pulverization method of a grain.

  After the pulverization step, the raw material grain powder obtained by pulverization is mixed and stirred while adding water (step S2). The amount of water to be added is about 35% to 45%, preferably about 37% to 40% with respect to the total amount of the grain flour. This mixing and stirring step is a pretreatment step of the granulation step, and may be performed with a general paddle stirrer, jet mixer, or the like. For example, a continuous mixing apparatus as described in JP-A-2004-290908 is used. It may be used.

  In the mixing and stirring step, in addition to the raw material grain flour and water, it is possible to add auxiliary materials that can be used for food processing such as nutrients and functional ingredients desirable for health. For example, dietary fibers such as inorganic nutrients such as vitamins, iron and zinc, and indigestible dextrin can be added.

  In addition, it is desirable to add auxiliary materials such as potato starch, corn starch, tapioca, flour, agar, guar gum, sodium alginate, gum arabic, and xanthan gum in order to improve the binder and texture during granulation. In addition, potato starch, corn starch, tapioca, wheat flour, etc. may be added as a subsidiary material by about 3% to 10%, desirably about 5%, based on the total amount of the raw material grain flour. Further, agar, guar gum, Na alginate, gum arabic, xanthan gum and the like may be added as an auxiliary material in an amount of about 0.2% to 1% with respect to the total amount of the raw material flour.

  After mixing and stirring, the raw material is granulated with a granulator (step S3). A general extruder can be used for the granulator. For example, a vacuum noodle banding machine can be used. FIG. 2 is a schematic diagram of the extruder 2. Reference numeral 3 denotes a hopper, and the raw material is charged from the hopper 3 into the extruder 2. A screw 4 is provided in the extruder 2 and has a structure in which the screw 4 is rotated at an appropriate rotational speed by a driving means (not shown). In order to prevent the functional components contained in the raw material from being decomposed or altered by heat, it is desirable to process the raw material at a low temperature of 50 ° C. or lower. For this purpose, the extruder 2 is a uniaxial type. It is desirable.

  The raw material put into the extruder 2 is sent in the direction of the outlet portion 5 while being kneaded by the screw 4. Further, a vacuuming device (not shown) is connected to remove air contained in the raw material. By deaeration, granulation properties such as shape and finish can be improved. Then, due to the pressure generated by the rotation of the screw 4, the raw material is pushed out from a die 6 disposed at the outlet portion 5.

  FIG. 3 is a view showing the outlet portion 5 from the direction of the arrow A in FIG. As shown in FIG. 3, the die 6 is provided with holes 8 so that the extruded material has the same size and shape as the cooked rice. A plurality of holes 8 are provided for efficient granulation. The shape and number of the holes 8 may be changed as appropriate. Reference numeral 9 denotes a rotating shaft that is rotated by a driving means (not shown), and a cutter 10 for cutting the raw material extruded from the hole 8 into rice grains is attached to the rotating shaft 9. Although two cutters 10 are attached in FIG. 3, the number of the cutters 10 is not limited to this, and may be appropriately changed depending on the granulation conditions. The hole 8 has a shape similar to the shape in the longitudinal direction of the rice grain, and is cut by the cutter 10 when the raw material is pushed out from the hole 8 of the die 6 to the same length as the thickness (width) direction of the rice grain. By doing so, it can be granulated in the same shape as the rice grain.

  The raw material granulated by the extruder 2 is carried into a constant temperature and humidity chamber 25 (not shown) maintained at an environmental condition of a predetermined temperature and humidity in order to perform a stationary process (step S4). The What is generally used can be used for the thermo-hygrostat 25.

  In the present invention, a stationary step is provided in order to increase the amount of γ-aminobutyric acid contained in the granulated rice to be produced. As described in Patent Document 3, when the germ layer of rice and the surface layer part of rice or wheat are immersed in water to make it in a high moisture state, it is contained in a large amount in the surface layer part of germ or rice or wheat. It is known that glutamic acid is rapidly converted to γ-aminobutyric acid. The present inventors pay attention to this point, and in the production of granulated rice using a grain germ and a surface layer portion of rice or wheat as the raw material, the raw material is added to the raw material after the step of processing the raw material into a high moisture state. It was decided to provide a stationary step for efficiently converting the contained glutamic acid into γ-aminobutyric acid.

  That is, in the method for producing granulated rice of the present invention, since the raw material has a high moisture content when the granulation step (step S3) is completed, the raw material is kept at a predetermined temperature without newly adding water. In addition, it is possible to increase the content of γ-aminobutyric acid in the raw material simply by leaving it in an environment of humidity. For this reason, it decided to provide a stationary process (step S4) in the next process of a granulation process.

  The predetermined temperature is preferably in the range of 30 ° C to 50 ° C, and more preferably in the range of 30 ° C to 40 ° C. The humidity is preferably 85% (relative humidity) or higher, more preferably 90% or higher. If the humidity is too low, the raw material is dried and the water content of the raw material is reduced, so that the amount of γ-aminobutyric acid contained in the raw material cannot be increased.

  Moreover, although the time to leave still in the constant temperature and humidity tank 25 is not specifically limited, According to the conditions of the granulated rice to manufacture, it is 1 hour-24 hours, More preferably, it is 1 hour-10 hours. What is necessary is just to set suitably in the range. When it is desired to increase the amount of γ-aminobutyric acid contained in the granulated rice to be produced, it may be left in a constant temperature and humidity chamber for a long time. However, the amount of γ-aminobutyric acid contained in the granulated rice seems to hardly increase from the amount of γ-aminobutyric acid contained at the time of standing for 24 hours even after standing for 24 hours or more. .

  The raw material that has been allowed to stand for a predetermined time in an environment of a predetermined temperature and humidity in the constant temperature and humidity chamber 25 is carried out of the constant temperature and humidity chamber 25. And in order to alpha-ize the surface in a surface alpha conversion process (step S5), it is thrown into the heating apparatus 11 shown in FIG. The heating device 11 has a structure in which superheated steam generated by the superheated steam generation device 16 is sprayed from the spray unit 15 toward the net conveyor 13 via the steam supply pipe 17. Further, the net conveyor 13 is rotated at an appropriate number of rotations by a driving unit (not shown). The raw material is fed from the hopper 12 of the heating device 11 and conveyed on the net conveyor 13 in the direction where the discharge rod 14 is located. In the meantime, superheated steam is sprayed from the spraying section 15, and the raw material is heat-treated by the superheated steam. The surface of the raw material granulated by this treatment is α-ized.

  The high-temperature heat treatment is performed in a short time in order to make only the surface alpha, and the time may be 5 to 30 seconds, preferably 10 to 15 seconds. The temperature of the superheated steam may be 120 ° C to 180 ° C, preferably about 150 ° C. What is necessary is just to change suitably the time and superheated steam temperature of the said high temperature heat processing. Note that the high-temperature heat treatment can be performed with normal steam, humidified hot air, pressurized superheated steam, or the like, and fluidized tank heating may be used. The raw material that has been subjected to the high-temperature heat treatment is discharged from the discharge basket 14.

  The raw material discharged from the heating device 11 is input to the drying vibration device 20 to perform the drying process (step S6), and is dried in the drying vibration device 20. The raw material charged into the drying vibration device 20 from the hopper 21 is conveyed on the vibration conveyor 22 in the direction of the discharge basket 23. In the meantime, it is dried with hot air of 100 ° C. or less by a hot air generator and fan 24 (not shown), and is unraveled by vibration of the vibration conveyor 22 to smooth the raw material surface. By the effect of this loosening, it can be further processed into a shape similar to rice grains. The raw material after drying and unraveling is discharged to the outside from the discharge basket 23 as granulated rice.

  Since the granulated rice is dried after the surface has been made alpha by heat treatment, the grain surface is cured. For this reason, it is easy to handle at room temperature because the grains do not bind to each other and do not become so-called “dama”. In addition, even when immersed in water, it is difficult to dissolve in water.

  An example demonstrates the manufacturing method of the granulated rice at the time of using the grain as a raw material which is one Embodiment of this invention. In Example 1, a case where 1 kg of brown rice (Miyagi Hitomeboro produced in 2006) is used as a raw material will be described. First, 1 kg of the brown rice, which is a raw material, is pulverized with a pulverizer (model: MRK-RETSCH, manufactured by Mitamara Riken Kogyo) until the particle size becomes about 120 μm to obtain brown rice flour. The content of γ-aminobutyric acid in the brown rice powder immediately after pulverization was 2.9 mg per 100 g on a dry basis. 400 g of water was added to this brown rice flour, mixed and stirred, and after mixing and stirring, it was put into a granulator (model: D35, manufactured by La Parmigiana) and granulated. In addition, the exit part of this granulator is set for granulated rice manufacture similarly to the extruder 2. The granulated raw material was carried into a constant temperature and humidity chamber (model: LHU-112, manufactured by Tabai Espec Co., Ltd.) and allowed to stand in the constant temperature and humidity chamber in an environment of a temperature of 35 ° C. and a relative humidity of 95%. After 24 hours from the start of standing, remove from the constant temperature and humidity chamber, heat for 5 minutes with steam at about 100 ° C to make the surface alpha, and finally dry the surface while applying vibration with a dry vibrator. Grained rice (hereinafter referred to as “granulated rice B”) was used.

  Moreover, in order to evaluate the quantity of (gamma) -aminobutyric acid which granulated rice B contains, the raw material same as granulated rice B (1 kg of brown rice) is used, and only a stationary process is used from the manufacturing method of granulated rice B. Granulated rice (hereinafter referred to as “granulated rice A”) was produced by the omitted production method.

  Table 1 shows the amount of γ-aminobutyric acid contained in each of the granulated rice B and the granulated rice A. In addition, the measurement of (gamma) -aminobutyric acid was performed with the high performance liquid chromatograph (Shimadzu Corporation, LC-VP).

  As shown in Table 1, it can be confirmed that the content of γ-aminobutyric acid is increased by providing a standing step.

  In Example 2, a case where a total of 1 kg of cereal in which 600 g of brown rice and 400 g of a mixture of 16 types of cereal are mixed is used as a raw material will be described. The same brown rice as used in Example 1 (Miyagi Hitomebore produced in 2006) was used as the brown rice, and “Delicious 16 Grain Rice First (Natural Group Co., Ltd.)” was used as the mixture. The mixture includes glutinous brown rice, black rice, red rice, pressed oats, glutinous wheat, blue soy beans, rice grain wheat, bare wheat, hato barley, glutinous rice cake, mochi rice cake, rice bran, amaranth, red beans, black beans and corn. Have been mixed.

  First, 1 kg of the raw material is pulverized by the pulverizer used in Example 1 until the particle size becomes about 120 μm to obtain milled flour. The content of γ-aminobutyric acid in the milled flour immediately after pulverization was 4.6 mg per 100 g on a dry basis. 400 g of water was added to the milled flour and mixed and stirred, and after mixing and stirring, the mixture was put into a granulator (model: D35, manufactured by La Parmigiana) and granulated. In addition, the exit part of this granulator has the same structure as when the granulated rice A is granulated. The granulated raw material was carried into the constant temperature and humidity chamber, and left in the constant temperature and humidity chamber in an environment of a temperature of 35 ° C. and a relative humidity of 95%. After 24 hours from the start of standing, remove from the constant temperature and humidity chamber, heat for 5 minutes with steam at about 100 ° C to make the surface alpha, and finally dry the surface while applying vibration with a dry vibrator. Grained rice (hereinafter referred to as “granulated rice D”) was used.

  Further, in order to evaluate the amount of γ-aminobutyric acid contained in the granulated rice D, 1 kg of the same raw material as the granulated rice D (600 g of brown rice and a mixture of 16 kinds of grains 400 g) is used. A granulated rice (hereinafter referred to as “granulated rice C”) was produced by a production method in which only the stationary step was omitted from the production method.

  Table 2 shows the amount of γ-aminobutyric acid contained in each of the granulated rice C and the granulated rice D. In addition, the measuring method of (gamma) -aminobutyric acid is the same as the case of granulated rice A and B.

  As shown in Table 2, it can be confirmed that the content of γ-aminobutyric acid is increased about twice by providing a standing step. In addition, although the amount of γ-aminobutyric acid contained in the granulated rice C produced without providing the stationary step is larger than the granulated rice B produced by providing the stationary step, This is because the amount of γ-aminobutyric acid contained in the cereals (16 kinds of grains) used as a raw material is large before the granulation process.

It is a flowchart which shows the manufacturing method of the granulated rice which is one Embodiment of this invention. It is the schematic of a uniaxial type extruder. It is a figure which shows the shape of the dice | dies 6 of the exit part 5 in the extruder 2. FIG. It is the schematic of the heating apparatus 11 used for a surface alpha formation process. It is the schematic of the drying vibration apparatus 20 which dries the granulated raw material.

Explanation of symbols

1 Flowchart 2 Extruder 3 Hopper
4 Screw 5 Outlet 6 Die 8 Hole 9 Rotating shaft
DESCRIPTION OF SYMBOLS 10 Cutter 11 Heating device 12 Hopper 13 Net conveyor 14 Discharge ridge 15 Spraying part 16 Superheated steam generator 17 Pipe
20 Drying vibration device
21 Hopper 22 Vibrating conveyor 23 Discharge bin 24 Fan

Claims (7)

The raw material is grain,
Crushing step of crushing the raw material;
A mixing and stirring step of mixing and stirring the powder obtained by pulverizing the raw material and water or water to which an auxiliary raw material has been added at a predetermined ratio;
A granulation step for granulation after the mixing and stirring step;
A stationary step of standing the granulated raw material for a predetermined time; and
A surface alphatization step for alphatizing the surface of the raw material after the standing step;
A drying step for drying the raw material after the surface pregelatinization step;
Including
In the standing step, the raw material is allowed to stand in a state where a predetermined temperature and humidity are maintained. The said predetermined temperature is 30 to 50 degreeC, The manufacturing method of the granulated rice of Claim 1 characterized by the above-mentioned. The method for producing granulated rice according to claim 1 or 2, wherein the predetermined humidity is a high humidity of 85% or more. The said predetermined time is 1 hour-10 hours, The manufacturing method of the granulated rice of Claim 1 thru | or 3 characterized by the above-mentioned. The raw material grains are rice, wheat, barley, wheat, corn, sesame seeds, amaranth, soybeans, black soybeans, mung beans, red beans, rice cakes, rice cakes, rice cakes, rice cakes, rice cakes, oysters, quinoa, wolfberry The method for producing granulated rice according to any one of claims 1 to 4, which is a mixture of one or more of buckwheat. 6. The structure according to claim 5, wherein the rice is one kind or a mixture of two or more kinds of brown rice, germ rice, separated rice, waste rice, damaged grains, and crushed grains in which germ remains. Production method of grain rice. A granulated rice produced by the production method according to claim 1.

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