JP2017143771A - 炊飯方法及び米飯 - Google Patents
炊飯方法及び米飯 Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 244
- 235000009566 rice Nutrition 0.000 title claims abstract description 244
- 238000010411 cooking Methods 0.000 title claims abstract description 137
- 238000000034 method Methods 0.000 title claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 92
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 64
- 239000011707 mineral Substances 0.000 claims abstract description 64
- PUKLDDOGISCFCP-JSQCKWNTSA-N 21-Deoxycortisone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@@](C(=O)C)(O)[C@@]1(C)CC2=O PUKLDDOGISCFCP-JSQCKWNTSA-N 0.000 claims abstract description 63
- FCYKAQOGGFGCMD-UHFFFAOYSA-N Fulvic acid Natural products O1C2=CC(O)=C(O)C(C(O)=O)=C2C(=O)C2=C1CC(C)(O)OC2 FCYKAQOGGFGCMD-UHFFFAOYSA-N 0.000 claims abstract description 63
- 229940095100 fulvic acid Drugs 0.000 claims abstract description 63
- 239000002509 fulvic acid Substances 0.000 claims abstract description 63
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 59
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- 238000005406 washing Methods 0.000 claims abstract description 27
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- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 15
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- 238000002791 soaking Methods 0.000 abstract description 9
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
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- 235000019583 umami taste Nutrition 0.000 description 4
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 230000009466 transformation Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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Abstract
【解決手段】炊飯方法は、生米を洗米する洗米ステップ(#1)と、洗米ステップで洗米した後の生米に水を吸収させる浸漬ステップ(#2)と、浸漬ステップで水を吸収させた後の生米に、水と、食物繊維としての難消化性デキストリンと、フルボ酸ミネラル調味液と、を添加して炊きあげる炊飯ステップ(#3)と、炊飯ステップで炊きあげた米飯を蒸らす蒸らしステップ(#4)と、を含む。フルボ酸ミネラル調味液は、食酢、フルボ酸、カルシウム、ミネラル塩、トレハロースを成分とするものである。炊飯ステップでフルボ酸ミネラル調味液を添加することにより、炊きあげた米飯の米の旨み、甘み、保水が高められる。
【選択図】図1
Description
<第1の実施形態>
まず、第1の実施形態について説明する。本実施形態の炊飯方法は、生米に、物繊維としての難消化性デキストリンと、フルボ酸ミネラル調味液と、を添加して、米飯を炊きあげる炊飯方法である。難消化性デキストリンは、水溶性で低粘性の食物繊維であり、血糖値上昇抑制、整腸作用、脂質代謝の改善などの生理効果が得られるものである。フルボ酸ミネラル調味液は、少なくとも、食酢、フルボ酸、ミネラル塩を含むものであり、本実施形態では、食酢、フルボ酸、カルシウム、ミネラル塩、トレハロースを成分とするものである。
次に、第2の実施形態について説明する。本実施形態の炊飯方法は、生米に、フルボ酸ミネラル調味液を添加して、米飯を炊きあげる炊飯方法である。本実施形態の炊飯方法は、炊飯ステップが上記第1の実施形態と異なっており、炊飯ステップにおいて、浸漬ステップで水を吸収させた後の生米に、水と、フルボ酸ミネラル調味液と、を添加して炊きあげる。このとき、洗米ステップで洗米する前の生米100に対して、水を生米100の110〜140重量%添加し、この水100に対して、フルボ酸ミネラル調味液を水の0.08〜0.15重量%添加する。炊きあげは、上記第1の実施形態と同様に、最初の4分間弱火(40℃前後)にした後、8分間強火にして沸騰(98℃以上)させ、沸騰開始から8分間98℃を維持して、火を止める。他のステップについては、上記第1の実施形態と同様である。本実施形態の炊飯方法によって炊飯された米飯は、炊きあげられた米に、フルボ酸ミネラル調味液を添加したものとなる。
Claims (5)
- 生米を洗米する洗米ステップと、
前記洗米ステップで洗米した後の生米に水を吸収させる浸漬ステップと、
前記浸漬ステップで水を吸収させた後の生米に、水と、食物繊維としての難消化性デキストリンと、フルボ酸ミネラル調味液と、を添加して炊きあげる炊飯ステップと、
前記炊飯ステップで炊きあげた米飯を蒸らす蒸らしステップと、
を含む炊飯方法。 - 前記炊飯ステップにおいて、
前記浸漬ステップで水を吸収させた後の生米100に対して、水を生米100の110〜140重量%添加し、この水100に対して、難消化性デキストリンを水の3〜15重量%、フルボ酸ミネラル調味液を水の0.08〜0.15重量%添加し、前記フルボ酸ミネラル調味液は、少なくとも、食酢、フルボ酸、ミネラル塩を含む請求項1に記載の炊飯方法。 - 生米を洗米する洗米ステップと、
前記洗米ステップで洗米した後の生米に水を吸収させる浸漬ステップと、
前記浸漬ステップで水を吸収させた後の生米に、水と、フルボ酸ミネラル調味液と、を添加して炊きあげる炊飯ステップと、
前記炊飯ステップで炊きあげた米飯を蒸らす蒸らしステップと、
を含む炊飯方法。 - 前記炊飯ステップにおいて、
前記浸漬ステップで水を吸収させた後の生米100に対して、水を生米100の110〜140重量%添加し、この水100に対して、フルボ酸ミネラル調味液を水の0.08〜0.15重量%添加し、前記フルボ酸ミネラル調味液は、少なくとも、食酢、フルボ酸、ミネラル塩を含む請求項3に記載の炊飯方法。 - 炊きあげられた米に、フルボ酸ミネラル調味液、又は食物繊維としての難消化性デキストリン及びフルボ酸ミネラル調味液を添加して成る米飯。
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JP2016027358A JP6125681B1 (ja) | 2016-02-16 | 2016-02-16 | 炊飯方法及び米飯 |
US15/428,324 US20170231258A1 (en) | 2016-02-16 | 2017-02-09 | Rice cooking method and cooked rice |
CN201710076716.3A CN107080152B (zh) | 2016-02-16 | 2017-02-13 | 煮饭方法及米饭 |
KR1020170019991A KR101956092B1 (ko) | 2016-02-16 | 2017-02-14 | 취반 방법 및 쌀밥 |
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JP6923986B1 (ja) * | 2021-03-17 | 2021-08-25 | 株式会社 信玄食品 | 容器詰麺類入り加工食品の製造方法 |
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2017
- 2017-02-09 US US15/428,324 patent/US20170231258A1/en not_active Abandoned
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US20170231258A1 (en) | 2017-08-17 |
JP6125681B1 (ja) | 2017-05-10 |
CN107080152B (zh) | 2020-11-03 |
KR101956092B1 (ko) | 2019-03-08 |
CN107080152A (zh) | 2017-08-22 |
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