JP2010246444A - Method for producing high-function rice using high-yielding rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing high-function rice using high-yielding rice including shifting vitamins particularly falling in rice bran to the kernel part of the rice to enhance added value of rice flour alternative to wheat flour. <P>SOLUTION: The method for producing high function rice using high-yielding rice includes: soaking rice with chaff in water to have a moisture content of ≥30% followed by exposing the rice with chaff to 100°C saturated steam for ≥45 min so as to shift nutrients such as vitamins falling in the rice bran in large quantity to the kernel part of the rice; and thereafter drying the rice with hot air at 55-65°C so as to confine the nutrients such as vitamins within the kernel part of the rice in a drying process. By the method, chaff removal/rice polish of the high-yielding rice as raw material can be easily carried out with a chaff removing machine/rice polishing machine for Japanese-model japonica, and insect preventing/mildew proofing effect can be obtained so that storage/management of the high-yielding rice are facilitated either at low cost. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a method for producing high-nutrient-value rice that efficiently transfers and impregnates vitamins and the like that are abundant in the endosperm and straw layer of high-yielding rice at a low cost and efficiently.

High harvest rice (Indica variety) is less sticky and papasa compared to Japanese staple food (Japonica variety), so it is not cultivated so much in Japan. It is cultivated as livestock food rice. Recently, the government recommends the cultivation of high-yielding rice to improve the food self-sufficiency rate and to preserve rice fields. In general, high-yielding rice among the high-yielding rices can be harvested about twice as much as the japonica varieties that Japanese people use as staple food. In addition, the cultivation method is simpler than that of japonica and can be cultivated economically. In the past, there has been a parboiled method as a rice processing method overseas. This is done for the purpose of maintaining the whiteness similar to polished rice, making cooking easy, and maintaining the taste for a long time after cooking. ing. (Patent Document 1)
In Japan, staple rice (Japonica seeds) is milled and α-rice is produced in the same way, and only partially sold for instant foods.

JP-A-8-289553

The method described in Patent Document 1 is simple, effective, and effective for pre-boiled rice on the preconditions of maintaining the same whiteness as polished rice, ease of cooking, and that the taste does not change for a long time after cooking. Although heat treatment conditions are set so that they can be produced rapidly, it is necessary to promote low-calorie, high-nutrition rice processing technology in the current health-conscious situation.

Japonica varieties grown for food in Japan are stored and managed at a constant temperature and humidity, etc., while keeping them in a straw, so they are expensive to store and it is necessary to consider another economical method.

Because the high-harvest rice is an Indica variety, when it is used with a Japanese-style japonica rice grinder while raw rice is crushed, about 1/3 of the rice is crushed. For this measure, it is necessary to consider another economical method without purchasing expensive grinders for Indica species from overseas.

In this invention, in order to expose sticky rice with saturated steam and gelatinize the rice seed, it is immersed in water at a water temperature of 20 to 25 ° C. for 20 hours until the water content becomes 30% or more. As a result, during this time, the nutrients of rice bran dissolve in water and move to rice. The glutinous rice is layered and placed in a tray (seiro), and exposed to saturated steam at about 100 ° C. for 45 minutes or longer with a steamer to gelatinize the nutrients. In the drying process, when the hot air temperature for drying is 55 ° C to 65 ° C, the content of vitamin B1 transferred to the rice fruit portion is maximized. That is, the vitamin B1 content before and after this treatment is maximized.

By exposing the glutinous rice to saturated steam and drying it, the portion of the corn is gelatinized and hardened, so that the crushing rate of the glutinous rice during rubbed can be greatly reduced.

By exposing the glutinous rice to saturated steam, insects and eggs that inhabit the buttock will be killed, and the rice seeds will be hardened by gelatinizing and drying to prevent harm such as rats. In addition, it can be dried to make the moisture content of the rice real part extremely small, and generation of mold can be prevented.

Multi-harvest rice can be produced cheaply because it yields twice as much rice as main foods such as “Koshihikari” and does not require much cultivation. Nutritional analysis confirms that the high nutritional value rice treated by the method of the present invention is 3.8 times (brown rice) to 3.6 times (milled rice) in vitamin B1 compared to raw untreated rice. did.
High-nutrient rice flour can be produced from this processed high-yield rice, and foods made from it can be made cheaply. In addition, this heat treatment can be applied to japonica rice for staple foods to provide staple food rice with higher nutritional value.

When the rice bran is crushed with a Japanese-style japonica rice grinder, it is crushed in a considerable amount (about 1/3). For this measure, when the multifunctional treatment according to the present invention is performed, rice husks are almost peeled off and the rice grains are hardened, so that it is possible to fully utilize the japonica rice grinder widely used in Japan. There is almost no crushing of rice. In the future, with the widespread use of multi-harvest rice, it can be widely provided as a timely processing method that is thought to increase the need for multi-functional processing according to the present invention.

When the multifunctional treatment according to the present invention is performed, insects and eggs inhabiting the buttock are killed, and the rice seeds are hardened by gelatinizing and drying to prevent harm such as rats. In addition, it can be dried so that the moisture content of the rice real part is extremely small, so that generation of mold can be prevented, and an economical storage and management method can be provided.

It is a figure showing the whole system which shifts the nutrients contained in rice bran to the rice real part and at the same time makes the rice multifunctional. It is a figure which shows the transfer test result of typical nutrient vitamin B1.

As a heat source for the facility, a carbon neutral biomass fuel boiler such as wood chips or a boiler for recovering available waste heat is installed in order to make the system not generating CO ₂ . The device will save energy and be a water-saving resource system. In order to allow the rice to absorb water, a water tank for immersion is provided, and the moisture content of the rice is made 30% or more. After soaking, the glutinous rice is layered about 5 cm, placed in a tray, and exposed to saturated steam for 45 minutes or longer with a steamer. The exposed sticky rice is dried with warm air of about 55 ° C to 65 ° C. Examples of the present invention will be described in detail below.

FIG. 1 shows an overall system for high-nutrition and multi-functionalization processing of multi-harvest rice.
In order to facilitate the gelatinization of starch with a steamer, first, the glutinous rice is soaked in 1 “water tank for immersing glutinous rice” in FIG. From the viewpoint of energy saving, the water temperature of the water tank is set to room temperature 20 ° C. to 25 ° C., and is immersed for a long time (we test the water temperature and the immersion time to make the water content 30% or more, and the water temperature / time from the energy saving viewpoint. It was determined). After draining, the sticky rice is put into a two-steamer tray (seiro) in Fig. 1 in a layer of about 5 cm so that steaming can be performed uniformly. "4" and carry it to 4 "Immersion rice steamer" in FIG. The sticky rice put in the steamer continuously sends saturated steam at 100 ° C. and heat-treats it for 45 minutes or longer. (The exposure time is determined from the test results.) The steamer has a structure that can store four trays at a time. Sticky rice after exposure to steam is placed on 5 “immersion / dry rice-carrying rack” in FIG. 1 and transported to 6 “drying chamber” in FIG. 1 and dried with hot air.

While the glutinous rice is soaked in water, the nutrients of the glutinous rice dissolve in the water and transfer to the glutinous rice. By exposing the glutinous rice to a saturated steam at about 100 ° C. for 45 minutes or longer with a steamer, the nutrients enter the rice fruit portion. In the drying process, when the hot air temperature for drying is 55 ° C to 65 ° C, the content of vitamin B1 transferred to the rice fruit portion is maximized. That is, the vitamin B1 content before and after this treatment is maximized. It was found in prior tests that there was a difference in the amount of vitamin B1 in the rice berry part depending on the hot air temperature for drying. From the test results shown in FIG. 2, an optimum drying temperature of about 55 ° C. to 65 ° C. and a drying time of about 20 hours were determined. Compared to the case without this heat treatment, high-nutrition rice is produced based on the results that vitamin B1 is 3.8 times higher in brown rice and 3.6 times higher in polished rice. Of rice flour and provide as food rice flour.

This highly nutritive treatment of multi-harvest rice is also a multi-functional treatment. Since the starch part of rice is gelatinized, the rice husks are easy to peel off after drying, and the rice seed part becomes hard, so even if it is an Indica variety such as high harvest rice, rice bran is used in Japan. It can be done with the rice japonica rice grinder, and rice is hardly crushed.
In addition, this multi-functionalization kills insects and eggs that live in the buttock, and hardens the rice seeds by gelatinization and drying, thereby preventing damage to rats and the like. In addition, drying can be performed so that the moisture content of the rice real part becomes extremely small, so that generation of mold can be prevented, and an economical storage and management method can be provided.
Further, the treated rice is gelatinized by steaming, so when it is soaked in water, it becomes soft in about 30 minutes or more. If raw high yield rice brown rice is given as feed for cattle, it is difficult to digest, and if this treatment is applied, the high yield rice can be used as livestock feed in the state of brown rice.

Due to the global rise in cereals, the country recommends growing high-yielding rice, producing rice flour and using it for food. For this reason, it is anticipated that rice flour production will become active in the future, and it is assumed that a cheaper and higher value-added raw material will be required, and that a cheaper method will be required as a method for storing and managing the raw material. Under such circumstances, the processing technique according to the present invention is timely, and by providing this processing technique, cheap rice flour can be provided.

The brown rice of this harvested rice becomes highly nutritious rice and becomes soft when immersed in water for about 30 minutes or more. Utilizing this characteristic, it can be utilized as feed for cattle. (If used as raw cattle feed, digestion rate in the stomach is poor unless it is crushed to 2mm or less for high-yielding rice)

Claims (1)

After immersing glutinous rice in water and having a water content of 30% or more, it was exposed to saturated steam at 100 ° C for 45 minutes or more, so that nutrients such as vitamins contained in a large amount of glutinous rice were transferred to the rice real part. rear,
A method for producing high-performance rice of high-yielding rice, characterized in that, in the drying step, drying is performed with hot air at 55 ° C. to 65 ° C., and nutrients such as vitamins are confined in the rice real part.