JP2013034457A - Method of producing rice starch syrup, jam using the rice starch syrup, and method of producing the jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing rice starch syrup widely used as a food material of jam or the like, having high dietary fiber, and having good influence on a human body, to provide jam adjusted to a desired viscosity and desired Brix only by heating, and to provide a method of producing the jam.SOLUTION: The method of producing rice starch syrup 1 includes the steps of: repetitively immersing and drying harvested raw barleycorn, and germinating and rooting the barleycorn; crushing the germinated and rooted barleycorn added with warm water of a predetermined temperature; steaming rice, glutinous rice, brown rice, barnyard millet, or millet grains; adding the crushed raw barleycorn to the steamed rice, glutinous rice, brown rice, barnyard millet, or millet grains, and stirring them; and then warming them in a warming container for a predetermined time. The method of producing the jam includes the steps of heat-sterilizing the rice starch syrup 1, and boiling down the syrup to a predetermined Brix value while measuring Brix value.

Description

  The present invention relates to a method for producing rice bran that is produced by germinating and rooting collected raw barley, a jam using the rice bran, and a method for producing the same.

Conventional technology

Jam is a processed food that utilizes the action of sugars and acids acting on pectin contained in fruits and fruit juices to soften and harden into a jelly form. If the fruit used as a raw material is deficient in pectin, it is made jelly by supplementing pectin. If there is a shortage of acid, add citric acid, tartaric acid, malic acid, etc. at the site of commercial production, and add lemon juice, apples with strong acidity (such as red balls), etc. at home. In order to leave the flavor of the raw material fruit, there are also products with less sugar added by cooking under ultra-high pressure without heating. In addition, what is preserved relatively in its original form when completed is called “preserve”. The ones that are made from citrus fruits such as oranges and lemons and that contain fruit peels are called marmalade (quoted from Wikipedia). The jams in this application include preserve and marmalade.
Many of these jams, especially those that are commercially available, use a lot of sugar.

  For this reason, jams that use chickenpox instead of sugar are being developed to reduce the amount of sugar today, when health consciousness is called out. Mizuame is a viscous sweetener made by saccharifying starch with an acid or saccharifying enzyme. In the old days, brown rice was germinated and produced using saccharifying enzymes in brown rice. However, as time goes by, malt, which is more efficient than germinated brown rice, was used as a source of saccharifying enzymes (malt Minamata) is currently made by adding acid to starch and hydrolyzing it (acid saccharification method). There is also a reduced starch syrup, which is a sweetener mainly composed of sugar alcohol processed from syrup. The starch syrup produced by acid saccharification is colorless and transparent and contains almost no water and carbohydrates, but malt starch syrup contains a slight amount of minerals derived from the raw material and has a flavor and has an amber color similar to honey. ing. This color is the origin of the scarlet color (the above is cited from Wikipedia).

  As a patent document, by adding a high saccharified reduced starch syrup, a jam having an effect such as having a clean taste with low calorie, low sweetness is disclosed (patent document 1), and in this patent document, As production example 1, “reduced starch syrup (46% sorbitol, 50% maltitol, 3% maltotriitol, 1% dextrin alcohol) was used to prepare a solid content concentration of 99%, 4 g of powdered reduced starch syrup prepared by the method described in Example 3 of JP-A-2002-253167 was added as a crystal seed, kneaded at 80 ° C. for about 5 minutes, and stored in a constant temperature room at 50 ° C. After 24 hours, the crystal This product was taken out to room temperature, cooled, pulverized in a mortar, and dried to obtain 13.5 g of powdered reduced starch syrup. Was stable And, as Example 1, “Adding 180 g of saccharide to 200 g of strawberry juice, 6 g of pectin, 1 g of citric acid, 0.2 g of fragrance, and 200 g of water and boiled until Brix 40 to prepare strawberry jam. It has been described.

JP 2006-61131 A

By the way, as mentioned above, what is called a jam using a water tank is also manufactured. As described in the above patent document, jam using syrup has an effect of having a clean taste with low calorie and low sweetness. In other words, jams using chickenpox are not viscous. That is, the jam is characterized by its jelly shape (predetermined Brix) as described above. However, when a water tank is used, it is generally difficult to make a jelly shape and a predetermined Brix. Therefore, jams using conventional varicella generally have many production methods for maintaining viscosity by adding “thickening polysaccharide = gelling agent”. Note that Brix is a scale name indicating the solid content concentration in the solution. The unit is “%” or “degree”. It is mainly used to express sucrose concentration (sugar content) in the food industry, wine, refined sugar, fruit agriculture, etc.
However, from a health-oriented point of view, despite the use of varicella, the addition of “thickening polysaccharide = gelling agent” to maintain the viscosity and color, In that sense, it is not satisfactory. In addition, with candy, it is difficult to adjust the heating during jam production.

On the other hand, as various foods are being developed, changes have been made to what are called jams and chickenpox, and in the case of chickenpox, it is used for moisturizing purposes such as polishing of Japanese sweets and teriyaki. The application to foods is spreading. Macrobiotics are often used as sweeteners instead of sugar, and demand is increasing overseas. Jam also has a wide range of uses, but due to these factors, the degree of viscosity is also widening.
Therefore, it is desirable to provide chickenpox in a natural form that is gentle to the body (not including food additives) and to be provided in a state that can be used for various uses, and has a high nutritional value. Ideal. In order to provide it in a state where it can be used for various uses, it is important to make the viscosity (smooth feeling) as a jam according to the use application and a predetermined Brix, but only by adjusting the temperature. It is difficult to carry out, and conventionally, it is carried out by a production method in which “viscous polysaccharide = gelling agent” is added to maintain the viscosity.

  Therefore, an object of the present invention is to use a rice varieties that can be widely used for jams and other food materials, has a lot of plant fibers, and is gentle on the body (a method that makes use of the organic manufacturing method), and uses this rice syrup. Then, it is providing the jam which can be adjusted to predetermined viscosity and predetermined Brix only by heating, and its manufacturing method.

  The present inventor uses barley malt (raw malt), which has a lot of plant fibers and a large amount of enzyme activation, and uses sugar produced by saccharifying rice, glutinous rice, brown rice, rice bran, and rice bran. And a method for producing rice syrup that is easy to adjust to a predetermined viscosity when used as a jam, etc., and a predetermined viscosity. The present invention has been completed by finding a jam and a method for manufacturing the same that can easily obtain a predetermined Brix. In addition, as compared with the case of chickenpox, the above-mentioned rice starch syrup was found to be more suitable for the production of jams in terms of viscosity, Brix value, color (dark blue), etc., and the present invention was completed.

That is, in the method for producing rice bran of the present invention, the collected raw barley is repeatedly immersed and dried, germinated and rooted, and hot water at a predetermined temperature is added to the germinated and rooted barley. Crushing the crushed raw barley into the step of crushing, the step of steaming at least one of rice, glutinous rice or brown rice or rice bran, rice bran, and the steamed rice, glutinous rice or brown rice or rice bran, rice bran And a stirring step of adding and stirring, and then a step of keeping the temperature for a predetermined time in a heat insulating container.
According to the present invention, barley seeds contain a large amount of inactive saccharifying enzyme (amylase), and the enzyme is activated by germination and rooting. As a result, the starch in the seed is saccharified to produce maltose. By germinating and rooting barley, a useful chemical reaction of saccharification of starch is easily obtained. In addition, it uses sugar made by saccharification of at least one of rice, glutinous rice, brown rice, rice bran, and rice bran, and it has a lot of plant fiber, which makes it easy to adjust the viscosity (adjusts the feeling of thickness). easy. Brown rice is rich in plant fibers, and when glutinous rice is used, the taste becomes sweet and thick, and it is easy to give viscosity. Instead of brown rice, rice bran or rice bran may be used. Moreover, you may use what mixed rice cake and rice cake, and mix these with white rice and glutinous rice.
Here, when the case where dry barley is used is compared with the case where barley malt (raw malt) of the present invention is used, when dry barley is used, the taste of the dried barley remains and bitterness remains. It was difficult to produce a viscosity. In addition, when using raw malt, it looks more amber (dark blue) and has a clear feeling, whereas when dry barley is used, it is hard to produce amber (dark blue) and is transparent. The feeling was inferior.
That is, after keeping the temperature in the heat insulation container for a predetermined time and then filtering using a scouring cloth, a rice bran can be produced that has a dark blue color and has a transparent feeling.

  The present invention is characterized in that the temperature of the hot water at a predetermined temperature in the crushing step is 30 to 50 ° C., and the steamed water in the steaming step is kept at 50 to 65 degrees in a heat insulating container. In order to keep the temperature at 50 to 65 degrees in the heat insulation container, it is preferable to keep the temperature by sealing with a foamed polystyrene container. Thereby, in the manufacturing method of jam, the adjustment of the thick feeling (viscosity) can be realized by a simple method by heating.

In the method for producing jam using the rice bran according to the present invention, the step of heating and sterilizing the rice bran and heating to a predetermined Brix value while measuring the Brix produce the jam.
According to the present invention, since the temperature is kept for a predetermined time in the heat-retaining container, the jam is produced by boiling down to a predetermined Brix value while measuring the Brix. That is, it is not necessary to sufficiently heat again for sterilization or the like.
Here, when using as rice bran, there is a need for filtration, but when using it for jam, etc. instead of rice bran, there is no need for filtration. Are used as jam sugars. Even if filtration is performed, filtration with a cloth is sufficient. Rice syrup jam produced with such a manufacturing method is incorporated with a method that keeps saccharification and viscosity constant, because the presumed rice syrup is steaming raw malt, rice, etc., only heating It is easy to adjust the “feeling of mellowness”. If it is made to boil, it is not preferable in terms of taste.

In the method for producing jam using the rice syrup of the present invention, the rice syrup is heated and adjusted to have the predetermined viscosity (smooth feeling) and the predetermined Brix value, and then the taste is confirmed. It is characterized in that fruits such as apples, oranges and blueberries are added and mixed, and then ripened for a predetermined time. Here, in general, a manufacturing method of adding fruit by heat sterilization (for example, at 95 ° C. or more for 1 hour) is the mainstream, but according to the present invention, the fruit is added so as to leave its shape as much as possible. (Preserve). This has the meaning of appealing to consumers to use organic produce as it is, but it also means to leave as much nutritional value (plant fiber, etc.) as possible.
According to the present invention, due to osmotic pressure action, moisture from the fruit can be transferred to the rice syrup and sugar produced from the rice syrup can be transferred to the fruit, thereby producing a jam with high nutritional value (plant fiber). And since the rice bran maintained at the predetermined temperature is used, it is only necessary to add fruits such as apples, oranges and blueberries and adjust them by heating.

As the present invention, the rice syrup is heated and adjusted to have a predetermined Brix value and a predetermined viscosity (smelling feeling), and after checking the taste, a fruit such as strawberry is added and mixed. Then, it is a jam using rice syrup, which is produced by aging for a predetermined time.
According to the jam of the present invention, there are a lot of plant fibers, which makes it easy to adjust the viscosity (easily adjust the feeling of sag), and when used as a jam, etc. A jam can be produced in which a predetermined Brix is easily obtained with a predetermined viscosity.
As a jam using such rice bran, the maltose of the rice bran is 50% or more of the total sugar, and the predetermined Brix value before adding the fruit as the jam is 75 or more. To do.
According to the present invention, it is a rice bran that is gentle on the body and can be used for various foods (as an alternative to sugar). From the rice bran of the present invention, a jam that can be adjusted to a predetermined viscosity and a predetermined Brix only by heating. And it becomes a jam with a refreshing taste with low sweetness.

According to the rice bran of the present invention, the sugar produced by saccharification of at least one of rice, glutinous rice, brown rice or rice bran, rice bran, is rich in plant fiber, and is gentle on the body, It becomes easy to adjust the viscosity, which is a characteristic of a rice bran, and to easily adjust (tartiness). By using raw malt, it is a manufacturing method that takes advantage of the organic manufacturing method. Therefore, it can be widely used for foods as well as jams.
In addition, in the method for producing jam using the rice syrup of the present invention, the rice syrup is heated and adjusted so as to have the predetermined viscosity (smooth feeling), and after confirming Brix and taste, strawberry etc. , And then aged for a predetermined time, so that the nutritional value can be kept as much as possible and the sugar produced from the rice bran can be transferred to the fruit, thereby producing a highly nutritious jam. The And since the rice bran maintained at the predetermined temperature is used, a method for producing rice bran that is rich in dietary fiber and is gentle to the body, and by using this rice bran, a predetermined viscosity and predetermined by heating alone are used. An adjustable jam can be manufactured. Fruits can use organic produce as it is and leave as much nutritional value as possible.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram showing a rice syrup production method according to an embodiment of the present invention, a jam using the rice syrup, and its production method. It is a figure which photographed and compared in the state which packed the rice bran produced using the raw malt of one embodiment of this invention, and the rice bran produced using the dry malt of a comparative example. It is a figure explaining the mode of the adhesion strength test using the rheometer of the rice bran of one embodiment of the present invention, and its method. It is the figure which made the graph the result of the adhesion strength test using the rheometer of the rice bran of one embodiment of this invention. It is the figure which made the graph the result of the adhesion strength test using the rheometer of the rice bran of one embodiment of this invention.

BEST MODE FOR CARRYING OUT THE INVENTION

  Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

(Method for producing rice syrup)
As shown in FIG. 1, the method for producing rice bran according to the present invention includes a step (A-1, A-2) of repeatedly collecting, drying, germinating and rooting the collected raw barley, rice, Steaming glutinous rice or brown rice or rice bran, rice bran (B-2), adding and crushing the germinated and rooted barley with warm water of a predetermined temperature (C-1), and steamed rice, rice cake A step (C-2) of adding and stirring the crushed raw crushed barley to rice, brown rice, rice bran, or rice bran, and a step (C-3) of maintaining the temperature for a predetermined time in a heat retaining container are provided. And
Although barley barley was used, Nijo barley and the like may be used. Soak these barley in water and let it germinate. The seeds of barley contain a large amount of inactive saccharifying enzyme (amylase), and the enzyme is activated by germination. As a result, the starch in the seed is saccharified to produce maltose. It has been used for the production of chicken pox since ancient times because a useful chemical reaction of saccharification of starch is easily obtained by germinating barley. Maltose is said to be a source of energy, increase blood sugar levels, accumulate neutral fat, and other effects such as improving constipation, eliminating coldness, improving high blood pressure, and recovering from fatigue.

Here, barley may be collected raw barley (raw malt) or dry malt, but comparing these both, the activation of the enzyme appears greatly, the raw malt is superior in the content of plant fiber, Viscosity (thickness) is also easily obtained. Measure Brix at 50 ° C and Brix at 70 ° C. As a result, it is 50 ° C to 60 ° C for white rice and glutinous rice, and slightly higher than this for brown rice, rice bran and rice bran. A range of ˜65 ° C. was found to be optimal. Here, it is known that miscellaneous bacteria will be killed in about 30 minutes at 65 ° C. On the other hand, when the temperature is 65 ° C. or higher, there is a high risk of killing the fermented bacteria.
The greatest feature of the rice bran jam of the present embodiment is that the origin of sugar contained in the product is maltose. As an effect of maltose (maltose), it is an energy source that is absorbed quickly.
Maltose is said to be maltose because it contains a large amount of starch that has been saccharified by germinating barley and adding hot water. It is an essential sugar for beer making. Maltose is a disaccharide consisting of two molecules of glucose. Sweetness is inferior to sugar, but it is characterized by a strong taste. The disaccharide is hydrolyzed by digestive juice amylase in saliva, further decomposed before passing through the stomach, decomposed by the digestive enzyme in the small intestine and absorbed as a monosaccharide.
As a comparative example, a rice malt and a jam using the same were produced using a dry malt dried at 80 ° C. for 12 hours. In addition,

  In addition, sugar produced by saccharifying at least one of rice, glutinous rice, brown rice, rice bran, and rice bran is used. Compared with rice and glutinous rice, glutinous rice is more likely to have a viscosity (thickness). On the other hand, when brown rice is used, nutrients such as plant fibers are more abundant than rice and glutinous rice. Two or more of these may be used in combination. In addition, when manufacturing rice varieties with a high degree of transparency, rice and glutinous rice are used to add a filtration process. However, the filtration process is not always necessary because it is handed over to the jam manufacturing process. Absent.

In the present invention, the temperature of the predetermined temperature of hot water is 30 to 50 ° C., and the steamed water in the steaming step is kept at 50 to 65 degrees in a heat insulating container. In order to keep the temperature at 50 to 65 degrees in the heat insulation container, it is preferable to keep the temperature by sealing with a foamed polystyrene container. Styrofoam containers are useful because they are also used for collecting barley and producing raw malt (repeated soaking and drying).
In the present embodiment, when raw malt is used, it is possible to achieve a thick feeling (viscosity) with a simpler method and higher activity than when dry malt is used.

(Jam using rice bran and its manufacturing method)
In the case of jam without fruit, the method for producing jam using the rice bran according to the present invention produces the jam by heating and sterilizing the rice bran and simmering to a predetermined Brix value while measuring Brix.
According to the present invention, since the temperature is kept for a predetermined time in the heat-retaining container, the jam is produced by boiling down to a predetermined Brix value while measuring the Brix. That is, it is not necessary to heat again for sterilization or the like. Moreover, when using it for jam etc. instead of rice syrup, the rice syrup which has many dietary fiber by using no filtration is used as sugar of jam. Rice syrup jam produced by such a production method incorporates a production method in which rice is saccharified and boiled to keep the viscosity constant, and it is easy to adjust the “tartiness”.

In the case of jam containing fruits such as strawberries, apples, oranges and blueberries, the method for producing jam using the rice syrup of the present invention is such that the rice syrup is heated to have the predetermined viscosity (smooth feeling). After adjusting and confirming Brix and taste, fruits such as strawberries are added and mixed, and then ripened for a predetermined time.
Here, in general, a manufacturing method of adding fruit by heat sterilization (for example, at 95 ° C. or more for 1 hour) is the mainstream, but according to the present invention, the fruit is added so as to leave its shape as much as possible. . This also means using organic produce as it is and leaving as much nutritional value as possible.
According to the present invention, due to osmotic pressure action, moisture from the fruit can be transferred to the rice syrup and sugar produced from the rice syrup can be transferred to the fruit, thereby producing a highly nutritious jam. And since the rice bran maintained at the predetermined temperature is used, it is only necessary to add fruits such as apples, oranges and blueberries and adjust them by heating. That is, by using a rice bran, it is easy to adjust Brix and viscosity (smooth feeling), and after that, adjustment of Brix and viscosity (smooth feeling) of jam can be performed by heating preparation. On the other hand, if it is too stewed, it will be burnt or it will be difficult to adjust Brix and adjust viscosity (toughness).

As the present invention, the rice syrup is heated and adjusted so as to have the predetermined viscosity (thickness), and after confirming Brix and taste, a fruit such as strawberry is added and mixed, and then the predetermined viscosity is reached. Jam made from rice syrup made by aging.
According to the present invention, there are a lot of plant fibers, which makes it easy to adjust the viscosity (easily adjust the feeling of stubbornness), and when used as a jam or the like, It is possible to produce a jam that is easy to obtain a predetermined Brix with a viscosity of.

In order to finally produce 100 g of strawberry jam in a bottle using rice bran, it was produced as follows.
(Manufacturing method of rice syrup)
Organic barley (Rokujo barley) collected from the field is submerged for two days and two nights (48 hours). That is, it is activated with water and oxygen in the air to germinate barley. The soaked organic barley is dried and repeatedly soaked to germinate and root (A-2). Although the temperature and the number of times vary depending on the temperature (season), it was dried for 2 days under a 30 degree sun in July. The barley malt thus produced was crushed with a mixer after adding warm water having a predetermined temperature measured at 40 ° C. (C-1). In addition, you may crush with a mixer, adding warm water of predetermined temperature about 30-50 degreeC. 5600 g of barley was used. 10 L of water was used at 50 to 60 ° C.

Next, what was steamed in the steaming step is kept warm at 50-60 ° C. in a heat retaining container. In the case of white rice, it is important to check the temperature and keep it at 50 to 65 degrees, and when using brown rice, rice bran or rice bran described later, it is preferable to maintain the temperature slightly higher than 55 ° C to 65 ° C. .
This is because the saccharification rate is slow when the temperature is 50 ° C. or lower, and the saccharification stops when the temperature is 65 ° C. or higher. When using a pan or the like, it is necessary to reheat while watching the state every one and a half hours to two hours, but the temperature is maintained at about 50 to 60 ° C.
In this embodiment, 10 kg of “Mitsuhikari 2005” is used. “Mitsuhikari 2005” is Koshihikari's bloody cultivar and is a sticky and sweet rice. In the present embodiment, it has been found that the use of glutinous rice is more viscous than white rice (glutinous rice), and a higher sugar content (Brix) can be obtained.
In this embodiment using “Mitsuhikari 2005”, as shown in the photograph, an amber-colored rice syrup 1 was produced, but a rice syrup 2 using a dry malt as a comparative example was cloudy. (Like apple juice). Moreover, the rice bran 2 using the dry malt as a comparative example was bitter and inferior in viscosity (toughness) as compared with the present embodiment. In addition, the use of raw malt produces a dark blue color and has a transparent feeling, whereas in the comparative example, it is difficult to produce a dark blue color and the transparency is inferior. It became. This is thought to be due to the remaining dry malt skin.
Table 2 is indicated by “Prosky method”. The “Prosky method” is a method used for general foods based on nutrition labeling standards. The method used in the 5th edition (enhanced) Japanese food standard ingredient table is called the Prosky modified method. It uses water-soluble and insoluble dietary fiber. It is a method of separating and quantifying. In Table 4 of the analysis result, what is displayed as “large” is the present embodiment, and what is displayed as “small” is a comparative example.

Next, the present embodiment using rice (“Mitsuhikari 2005”) was compared with “smoothness” as a rice syrup of another company (Company T: a well-established product as Mizuame) as a comparative example. The smoothness of the present embodiment was also recognized in human texture, but the rice syrup 1 of the present embodiment is also shown in the experimental results using the rheometer (see FIGS. 3 to 4). 4 and 5, the negative maximum stress (N) is the adhesion strength. It became clear that the adhesive strength was about 27 times smaller than that of Company T, and a smooth texture was obtained.
In addition, although a filter cloth was used for the filtration, the comparative example has a dry malt skin, which makes it difficult to perform the filtration work (if the mesh is too fine, it is difficult to clog). In this form, it was easier to work than the comparative example. It is also possible to first strain with a coarse cloth and filter the precipitate with a finer cloth.

  In addition, when manufacturing and selling as candy, a filtration process is required. In order to bring out a sense of transparency, membrane filtration is preferable, but in this embodiment, filtration was performed with a simple cloth. This is because it excels in producing a fading color, avoids removing plant fibers, and simplifies work.

(Manufacturing method of rice syrup jam)
In the case of producing rice bran plain (without fruit), in order to produce transparent rice bran, it is produced by the above-mentioned production method using white rice or glutinous rice. Performed (D1). It is also possible to produce a rice syrup plane (without fruit) with a sense of transparency by membrane filtration. In this case, white rice or glutinous rice is preferable because it tends to give a transparent feeling.

(Manufacturing method Z2 of rice bran jam)
Fruit jam was produced using strawberries as fruits.
The filtered and compressed liquid is put in a kettle and heated and sterilized (D2-1). Heating / sterilization temperature = 95 ° C. or more, time = 1 hour or more. Carefully remove the ak, and at the same time remove the fine malt cake that remains on the bottom. And while measuring Brix, slowly boil down to the determined Brix value. At the same time as Brix, check the taste and taste. Then, put the fruit (strawberry) into the kettle and let it sit for 1 hour. Table 6 shows the test results of the components of the rice syrup jam of the embodiment thus manufactured. As described above, in the manufacturing method according to the present embodiment, the fruit (strawberry) can be manufactured by simply putting it in the pot and letting it stand for 1 hour.

(Manufacturing method Z2 of rice bran jam)
Fruited jams were produced using blueberries as fruits.
That is, as in the case of strawberries, the fruit (blueberries) is put into the kettle and left for 1 hour. Table 8 shows the test results of the components of the rice syrup jam of this embodiment manufactured as described above. Thus, in the manufacturing method of this Embodiment, it can manufacture only by putting a fruit (strawberry) into a kettle and letting it stand for 1 hour.

  The rice syrup jam of this embodiment manufactured in this way feels lighter than the Brix value by using the rice syrup. The reason is that many jams use polysaccharides, whereas the product of the present invention (rice syrup jam) has a disaccharide called “maltose = malt sugar” extracted from rice syrup. This is because it accounts for more than% (Table 1). In Table 1, 54% maltose sugar composition is characteristic for jam.

Moreover, it turns out that a Brix value is as high as 76 compared with a commercial item (Table 8). Table 8 shows that there are many plant fibers. In addition, although energy is high, this is considered to be because there are many plant fibers. In Table 8, the products of Company Q and Company C are not inspected for Brix.
From the above table, the jam according to the present embodiment has a refreshing taste with a reduced sweetness despite the presence of energy, and is easy to make a jelly form (predetermined Brix). Is preferred. In addition, when organically grown fruits were added to the rice bran of the present application, the color of each fruit such as strawberries, apples, oranges, blueberries and the like was more fully produced as compared with the comparative examples.

  Here, as an embodiment to which the present invention is applied, strawberry jam and blueberry jam are manufactured, but it can be manufactured in the same manner for apples, oranges, tomatoes, and the like. Other than these can be manufactured only by adjustment with heating power.

(Example 2)
Next, the case where brown rice is used and the example using rice bran and rice cake will be described. In these cases, the amount of water used was larger than that in Example 1 (water was used at 50 to 60 ° C. for 10 L or more). Further, the temperature in the heat insulation container is preferably maintained at 60 ° C. to 65 ° C., which is slightly higher than that in the above embodiment. In the case of brown rice or the like, it is preferable that both the water and the temperature are higher than those of white rice and glutinous rice. In this way, a jam similar to that in Example 1 was produced.

1 Rice syrup of this embodiment,
2 Rice paddle of comparative example

Claims (7)

  The step of repeatedly collecting and drying the collected raw barley, germinating and rooting, the step of adding warm water of a predetermined temperature to the germinated and rooted barley, crushing, and rice, glutinous rice or brown rice or A step of steaming at least one of rice cake and rice cake, and stirring for adding and stirring the crushed raw barley to at least one of the steamed rice, glutinous rice, brown rice, rice cake, and rice cake A method for producing rice bran comprising a step and a step of maintaining the temperature for a predetermined time in a heat insulating container.   The temperature of hot water at a predetermined temperature in the crushing step is 30 to 50 ° C, and the steamed water in the steaming step is kept at 50 to 65 ° C in a heat insulating container. Manufacturing method.   The method for producing a rice bran according to claim 1 or 2, wherein the heat-insulated container is heated for a predetermined time and then filtered using a strainer. Heat sterilizing the rice syrup,
The method for producing a jam using a rice bran according to any one of claims 1 to 3, wherein the jam is produced by heating to a predetermined Brix value while measuring the Brix. Heat sterilizing the rice syrup,
Heat and adjust to a predetermined Brix value and a predetermined viscosity, and after checking the taste, add and mix fruits such as strawberries, apples, oranges and blueberries, and then ripen for a predetermined time to produce A method for producing jam characterized by the above.   6. The jam production according to claim 5, wherein fruits such as strawberries, oranges and blueberries are added and heated again to sterilize the fruits and to adjust the viscosity and Brix value of the jam to predetermined values. Method. The rice bran according to claim 5 or 6, wherein the maltose of the rice syrup is 50% or more of the total sugar, and the predetermined Brix value before adding the fruit as the jam is 75 or more. Jam.

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