JP2014082986A - Method for manufacturing brown rice food, and brown rice food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a brown rice food having softness and texture similar to that of cooked white rice in a manufacturing time equivalent to that of polished rice; and a brown rice food.SOLUTION: Into polished rice and rice bran in an amount of 8 to 12 g relative to 100 g of polished rice, water in an amount 2 to 7 times the weight of polished rice is added and heated for rice cooking. Accordingly rice to be cooked is polished rice, not brown rice. Since rice bran rich in various vitamins and minerals is added to the polished rice in rice cooking, a brown rice food having ingredients equivalent to those of brown rice can be obtained. The brown rice food having softness and texture similar to that of cooked white rice can be thus manufactured in a time equivalent to that of polished rice.

Description

  TECHNICAL FIELD The present invention relates to a method for producing brown rice meal and brown rice meal, and more particularly to a method for producing brown rice meal using polished rice as a main raw material and having a nutrient equivalent to brown rice and brown rice meal.

In recent years, interest in brown rice has increased due to health-consciousness. Brown rice is rich in vitamin B1, fat, dietary fiber, etc., and nutritionally superior, but it is difficult to digest compared to polished rice (white rice). was there. Then, as a prior art which improves this, the manufacturing method of the brown rice described in patent document 1, for example is known. This is made by adding 1.0 to 2.0 times the water to the weight of the brown rice and boiling, and then stopping the heating until the temperature of the brown rice reaches 50 ° C. or less, and swelling the brown rice To do. This breaks the outer layer of brown rice and exposes the starchy layer. Then, the amount of water in the rice cooker is adjusted to cook rice by cooking swollen brown rice. Thereby, brown rice which it is easy to eat can be easily manufactured, without using special rice cookers, such as a pressure cooker and a microwave oven.
JP 2008-99579 A

  However, in the method for producing brown rice in Patent Document 1, after boiling brown rice in advance, it was necessary to stop heating and leave it until the temperature of the brown rice was 50 ° C. or lower to prepare swollen brown rice. . Thus, since brown rice was cooked twice, rice cooking time was not shortened. In addition, even if it becomes swollen brown rice in this way, the hard outer layer covering the endosperm (pericarp, seed coat, etc.) remains on the surface layer of brown rice without peeling off, so the brown rice is soft and texture close to white rice It was difficult to do.

  Therefore, as a result of intensive research, the inventor added 8 to 12 g (wt%) of rice bran powdered at the time of milling to 100 g (wt%) of milled rice, and then added a predetermined amount of water to the milled rice It was found that all the problems described above could be solved by producing brown rice food by cooking under the same rice cooking conditions as in the above case, and the present invention was completed.

  That is, the present invention provides a method for producing a brown rice meal and a brown rice meal that can achieve softness and texture close to white rice while being brown rice, and can be produced in the same time as polished rice. It is intended to provide.

  The invention according to claim 1 is characterized by adding polished rice, 8-12 g (wt%) of rice bran with respect to 100 g (wt%) of the polished rice, and water 2 to 7 times the weight of the polished rice. It is the manufacturing method of the brown rice food which manufactures brown rice food by cooking.

The brown rice food here means rice food (pseudo brown rice) having the same components as brown rice by adding rice bran to cooked rice and cooking. As a form of brown rice food, for example, in addition to general rice, rice food forms provided in four stages as universal design food in nursing homes ((I) soft food; rice (soft rice), (II) Soft bite meal (whole soy sauce), (III) soft crush meal (whole gourd meal), (IV) soft jelly and tromi meal (blender gourd meal), etc. can be employed.
Brown rice is rice that has not been refined yet after removing rice husks from the rice straw. Polishing means removing bran from brown rice to make polished rice. Refined rice refers to a portion mainly composed of endosperm from which the brown rice bran layer has been removed. Here, the germinated rice is also included in the polished rice. Brown rice is richer in vitamins, minerals and dietary fiber than white rice.

  As polished rice, various kinds of japonica rice that has moderate luster and stickiness suitable for Japanese taste among short rice (short-grained varieties: Koshihikari, Sasanishiki, Hinohikari, Akita Komachi, Yukiyume, Hitomebore, Yumehikari Etc.). Rice gloss and stickiness are mainly caused by the amylopectin content in the rice, and Koshihikari and Sasanishiki have a relatively high amylopectin content. In addition, various indica rice (long grain type; Thai rice, etc.) may be used. The polished rice here includes glutinous rice and germinated rice. By using germinated rice that is richer in vitamin B1 than polished rice, the lack of vegetables can be compensated.

  Rice bran is a powder of pericarp, seed coat, and paste layer obtained when white rice is refined. The main components effective for the human body of rice bran include, for example, phytic acid, inositol, ferulic acid, γ-oryzanol, dietary fiber, vitamins such as vitamins B1, B6, E, and various minerals such as iron, zinc, and magnesium. Can be mentioned. Of these, phytic acid is expected to have anticancer effects, antitumor effects, prevention of urinary calculi and kidney stones, and suppression of plaque formation. In addition, ferulic acid is effective for fat ducts, hyperlipidemia, depression caused by more than serotonin, panic disorder, and obsessive-compulsive disorder. Further, ferulic acid has an ultraviolet absorption and antioxidant function. Furthermore, γ-oryzanol is said to be effective for indefinite complaints such as the action of suppressing cholesterol absorption and menopause. Rice bran may be stored at a low temperature in a refrigerator or the like, or may be roasted empty, in order to increase the storage stability.

When the amount of rice bran added is less than 8 g with respect to 100 g of polished rice, there are fewer nutrient components than brown rice. On the other hand, if it exceeds 12 g, the rice bran will increase and the appearance will be worse, and the mouthfeel and throat will be lowered, resulting in poor taste. A preferable amount of rice bran added to 100 g of polished rice is 9 to 10 g. Within this range, the taste is good and the nutritional components are sufficient.
The amount of water added is appropriately changed according to the form of the brown rice meal. For example, in the case of general rice, the weight of polished rice is 2 to 2.5 times, and in the case of an uncle cooked with water and rice, 1000 g of water (450 times of rice) In the case of miscellaneous cooking cooked with dashi soup and rice, dashi soup 1000g (2.2 times that of rice) for 450g of rice, and 5 to 10 times that of polished rice (8 minutes boiled) 6 times that of polished rice).

The conditions for cooking the brown rice food are appropriately changed according to the form of the brown rice food to be produced. However, the conditions are substantially the same as the general rice cooking conditions for polished rice. For example, in the case of brown rice using a rice cooker, for example, the polished rice is first washed with a general method of milling polished rice, and then a predetermined amount with respect to 100 g of polished rice and the polished rice. Rice bran and a predetermined amount of water are respectively added to the rice cooker, and then cooked for a predetermined time in accordance with the cooked rice cooking menu of the rice cooker, a predetermined soft brown rice meal is cooked. The addition of rice bran to the polished rice is preferably after washing the rice. This is because it is discarded together with rice broth before washing.
The produced brown rice food can be consumed as it is at a nursing home, a hospital, or the like, or can be sold as a retort food or frozen food packed in a vacuum overheated.

  The invention according to claim 2 cooks rice by adding 0.02 to 0.05% (% by weight) of indigestible dextrin to the amount of the polished rice added (100% by weight) to the water. 1. A method for producing brown rice food according to 1.

Indigestible dextrin refers to water-soluble dietary fiber prepared by roasting corn starch, hydrolyzing with amylase, and taking out the indigestible components therein.
If the amount of indigestible dextrin is less than 0.02% of the addition amount of polished rice, the expected effect is small, and if it exceeds 0.05% of the addition amount of polished rice, problems occur in terms of taste. . The preferable addition amount of indigestible dextrin is 0.02 to 0.05% for the optimum addition amount of polished rice. Within this range, dietary fiber intake and sugar absorption can be moderately suppressed.

  The invention according to claim 3 is characterized by adding polished rice, 8-12 g (wt%) of rice bran with respect to 100 g (wt%) of the polished rice, and 2-7 times the weight of the polished rice. It is a brown rice food manufactured by cooking.

  Invention of Claim 4 is adding the indigestible dextrin of 0.02-0.05% (weight%) of the addition amount (100 weight%) of the polished rice to the water, and cooking rice. It is the brown rice food of Claim 3 manufactured.

  According to the method for producing brown rice food according to claim 1 and the brown rice food according to claim 3, 8-12 g of rice bran and 2-7 times the weight of the polished rice for 100 g of polished rice and polished rice To add rice water and cook. That is, the target rice to be cooked is not brown rice but refined rice, and by adding rice bran rich in various vitamins and minerals, the rice is cooked with brown rice having the same components as brown rice. Thereby, although it is brown rice food, the softness close | similar to white rice rice and a food texture can be implement | achieved, and it can manufacture in time equivalent to polished rice.

  In particular, according to the method for producing brown rice food according to claim 2 and the brown rice food according to claim 4, 0.02 to 0.02 of the amount of refined rice added to the water indigestible dextrin which is a kind of dietary fiber. By adding 0.05% and cooking rice, the absorption rate of sugar in the body can be delayed (postprandial blood glucose increase inhibitory effect), the intestinal regulating action can be obtained, and the fat absorption rate can be delayed ( The effect of inhibiting the increase in post-meal neutral fat), the action of reducing the built-in fat, and the action of promoting the absorption of minerals.

It is a flow sheet of the manufacturing method of the brown rice food which concerns on Example 1 of this invention. It is a principal part enlarged front view of the manufacturing method of the brown rice food which concerns on Example 1 of this invention.

  Examples of the present invention will be specifically described below. Take brown rice as an example of nursing food for nursing homes.

  The manufacturing method of the brown rice food which concerns on Example 1 of this invention is adding rice bran 10g (10 weight%) and predetermined amount of water with respect to 100g (100 weight%) of polished rice, and cooking rice with an electric rice cooker. It produces brown rice food. Specifically, as shown in the flow sheet of FIG. 1, the process of washing polished rice, the process of putting polished rice, rice bran and water into a rice cooker, and the control of an electric rice cooker And a rice cooking process in various white rice cooking modes stored in advance in the section.

In the rice washing process, polished rice obtained by polishing japonica seed brown rice (koshihikari) is washed by a general method of cutting.
In the process of putting polished rice, rice bran and water into the rice cooker, the washed rice, 10% (10% by weight) of rice bran (10% by weight) of the polished rice (100% by weight), and a predetermined amount of water It puts into the rice cooker of the rice cooker, respectively, and cooks rice according to various white rice cooking modes set for the electric rice cooker. In addition, in order to increase the amount of dietary fiber, “Fiber Sol 2 manufactured by Matsutani Chemical Industry Co., Ltd.”, which is a kind of indigestible dextrin of dietary fiber, is 0.02% of the amount of polished rice added (100% by weight) ( 0.02% by weight) may be added and cooked.

  As a specific rice cooking method, the amount of water required to cook polished rice and soft food when brown rice food is soft food in the form of nursing food provided as universal design food for nursing homes (I) Into a kettle and cook rice in the soft rice mode of white rice. In addition, in the case of a soft bite meal in the form of nursing food (II), the whole amount of polished rice and the amount of water required to make all of the polished rice are cooked into the kettle, To cook for a predetermined time. Furthermore, in the case of the soft crushed food in the form of the nursing food (III), the milled rice and the amount of water necessary for cooking the soft crushed food are added to the kettle to cook the soft crushed food. Furthermore, in the case of the soft jelly / tromi food of the form category (IV) of the nursing food, after all the rice is cooked in the above-mentioned mode, the whole soy sauce is subjected to a blender for a predetermined time.

As shown in FIG. 2, the produced brown rice food (pseudo brown rice) for each form section has rice bran attached to the entire surface of the polished rice. That is, when cooking polished rice, by adding rice bran rich in various vitamins and minerals to water, various forms of brown rice food having the same components as brown rice can be obtained. Thereby, although it is brown rice food, it becomes possible to implement | achieve the softness and food texture close | similar to white rice, and can cook predetermined brown rice food in the time equivalent to polished rice.
In addition, when rice is cooked with indigestible dextrin added to water, the action of the indigestible dextrin can slow the absorption rate of sugar in the body (inhibition of postprandial blood glucose increase), and the intestinal regulation An action is obtained, the fat absorption rate can be delayed (postprandial neutral fat increase-inhibiting action), and a built-in fat reducing action and a mineral absorption promoting action are also obtained.

  The present invention is useful as a technology for brown rice food that can be provided in nursing homes, hospitalized care foods, school meals, and the like.

Claims (4)

  The manufacturing method of the brown rice food which manufactures brown rice food by adding rice bran of 8-12g with respect to 100g of this polished rice, and water 2-7 times the weight of the said polished rice.   The method for producing brown rice food according to claim 1, wherein 0.02 to 0.05% of indigestible dextrin is added to the water to cook the rice.   A brown rice food produced by adding cooked rice with 8-12 g of rice bran and 2-7 times the weight of the polished rice to 100 g of the polished rice.   The brown rice meal of Claim 3 manufactured by adding the indigestible dextrin of 0.02-0.05% of the addition amount of the said polished rice to the said water, and cooking.

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