JP2022098044A - Production method of germinated unpolished rice, production method of cooked rice of germinated unpolished rice, and cooking utensil and program for germinated unpolished rice - Google Patents

Production method of germinated unpolished rice, production method of cooked rice of germinated unpolished rice, and cooking utensil and program for germinated unpolished rice Download PDF

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JP2022098044A
JP2022098044A JP2020211360A JP2020211360A JP2022098044A JP 2022098044 A JP2022098044 A JP 2022098044A JP 2020211360 A JP2020211360 A JP 2020211360A JP 2020211360 A JP2020211360 A JP 2020211360A JP 2022098044 A JP2022098044 A JP 2022098044A
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brown rice
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JP6944218B1 (en
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眞樹雄 中島
Makio Nakajima
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Elem Co Ltd
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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
    • A23L7/152—Cereal germ products
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices

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  • Food Science & Technology (AREA)
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Abstract

To provide a production method of cooked rice of germinated unpolished rice capable of suppressing growth of various germs without adding an additive to water and making use of useful components such as GABA that increase in germination of unpolished rice.SOLUTION: A production method of cooked rice of germinated unpolished rice includes a germination step for immersing unpolished rice in immerse water in a vessel and keeping the vessel at a predetermined temperature to germinate the unpolished rice, a sterilization step for keeping the vessel at a temperature higher than the temperature in the germination step that does not deactivate an enzyme of the unpolished rice without exchanging the immerse water to reduce various germs following the germination step, a germination and maturation step for keeping the vessel at a temperature lower than the temperature in the sterilization step without exchanging the immerse water to mature the germinated unpolished rice while further promoting germination of the unpolished rice following the sterilization step, and a cooking step for heating and cooking the obtained germinated unpolished rice in the vessel.SELECTED DRAWING: Figure 3

Description

本発明は、発芽玄米の製造方法及び発芽玄米米飯の製造方法、並びに発芽玄米用調理装置及びこれに用いるプログラムに関する。 The present invention relates to a method for producing germinated brown rice, a method for producing germinated brown rice, a cooking device for germinated brown rice, and a program used thereto.

玄米を発芽させた発芽玄米は、発芽していない玄米よりも栄養価が高く、特にＧＡＢＡ（γ－アミノ酪酸）においては、玄米の数倍に増加することから健康食品の一つと注目されている。玄米の発芽を行うためには、水に漬けた玄米を、２０～４０℃の温水に浸漬する方法がとられるが、この温度帯は雑菌が繁殖し易いものでもあるため、得られる発芽玄米に腐敗臭が残留するという課題があった。また、使用した浸漬水を交換すると、発芽で生産されたγ－アミノ酪酸（ＧＡＢＡ）をはじめ、水溶性の有用成分（水溶性ビタミンやミネラル成分等）が溶出して失われるという課題があった。 Germinated brown rice with germinated brown rice has a higher nutritional value than ungerminated brown rice, and especially GABA (γ-aminobutyric acid) is attracting attention as one of the health foods because it increases several times as much as brown rice. .. In order to germinate brown rice, a method of immersing brown rice soaked in water in warm water at 20 to 40 ° C is adopted, but since germs easily propagate in this temperature range, the obtained germinated brown rice can be used. There was a problem that the rotting odor remained. In addition, when the used soaking water is replaced, there is a problem that γ-aminobutyric acid (GABA) produced by germination and other water-soluble useful components (water-soluble vitamins, mineral components, etc.) are eluted and lost. ..

このような課題に対し、発芽玄米に対して雑菌の繁殖を抑制する添加物を加える方法がある。例えば、玄米を浸漬する水に塩分を含有させる方法が広く知られている。また、特許文献１には殺菌作用を有する玉葱等の葱類を含有させることによって雑菌の繁殖を抑制する方法が報告されている。しかしながら、これらの方法では、雑菌の繁殖を抑制することはできるが、炊飯後の米飯に塩分や葱類由来の成分が付与されるため、日常的に食するご飯としては必ずしも適するものではなかった。 To solve such a problem, there is a method of adding an additive that suppresses the growth of various germs to germinated brown rice. For example, a method of adding salt to the water in which brown rice is immersed is widely known. Further, Patent Document 1 reports a method of suppressing the growth of various germs by containing green onions such as onions having a bactericidal action. However, although these methods can suppress the growth of various germs, they are not always suitable for cooked rice because salt and green onion-derived ingredients are added to the cooked rice. ..

また、発芽玄米を家庭で製造できる装置として、玄米を発芽させる容器を抗菌性金属で構成する装置が報告されている。例えば、特許文献２の発芽玄米製造用電気加熱器は、抗菌性金属で構成された内釜と、底部及び側面外周にヒータを備えて内釜が着脱される加熱釜とを設け、内釜に玄米と水を入れた状態で蓋をして加熱釜のヒータで３２～３８℃に加熱し１８～２４時間保温することで発芽玄米を得ることができ、得られた発芽玄米を白米と所定の割合で混合した後に汎用の炊飯器で炊くことによって発芽玄米混合ご飯を得ることができる。 Further, as a device capable of producing germinated brown rice at home, a device in which a container for germinating brown rice is made of an antibacterial metal has been reported. For example, the electric heater for producing germinated brown rice of Patent Document 2 is provided with an inner pot made of an antibacterial metal and a heating pot provided with heaters on the bottom and outer periphery of the side surface to which the inner pot can be attached and detached. Germinated brown rice can be obtained by covering it with brown rice and water, heating it to 32 to 38 ° C with a heater in a heating kettle, and keeping it warm for 18 to 24 hours. Germinated brown rice mixed rice can be obtained by mixing in proportion and then cooking in a general-purpose rice cooker.

また、特許文献３には、発芽槽に種子と発芽用水を投入し、種子の発芽を促して発芽種子を製造する方法において、前記発芽用水を発芽槽と外部との間で循環させるものであり、発芽槽の外部に取り出された発芽用水を、加熱殺菌し、冷却し、更に種子の発芽に適した温度に調温した後、発芽槽に戻すことを特徴とする発芽種子の製造方法が報告されている。 Further, in Patent Document 3, in a method of putting seeds and germination water into a germination tank and promoting germination of seeds to produce germinated seeds, the germination water is circulated between the germination tank and the outside. , A method for producing germinated seeds, which comprises heating and sterilizing the germination water taken out of the germination tank, cooling it, adjusting the temperature to a temperature suitable for germination of seeds, and then returning it to the germination tank, has been reported. Has been done.

特開２０１１－２４４７２号公報Japanese Unexamined Patent Publication No. 2011-24472 特開平１０－１１７７１３号公報Japanese Unexamined Patent Publication No. 10-117713 特開２０１３－７０６６７号公報Japanese Unexamined Patent Publication No. 2013-70667

特許文献２の装置は、抗菌性金属で構成された内釜によって雑菌を殺菌するものであるが、内釜から離れた部分では雑菌を殺菌することができない。また、特許文献３の装置は、添加剤や抗菌性部材等を使用せずに発芽玄米を得ることができるが、大掛かりで家庭用として使用するのは困難である。また、いずれの装置も製造した発芽玄米を汎用の炊飯器に移して炊飯する必要があるため、手間がかかるという問題があった。 The device of Patent Document 2 sterilizes various germs by an inner pot made of an antibacterial metal, but cannot sterilize various germs in a portion away from the inner pot. Further, the apparatus of Patent Document 3 can obtain germinated brown rice without using additives, antibacterial members and the like, but it is difficult to use it for home use on a large scale. In addition, since it is necessary to transfer the produced germinated brown rice to a general-purpose rice cooker to cook the rice, there is a problem that it takes time and effort.

また、一般家庭においては、例えば、就寝前に玄米を仕込み、朝食として発芽玄米米飯を食す等、炊飯器にタイマーをセットし、目的の時間に発芽玄米米飯が炊き上がるように炊飯するというニーズがある。この場合においても、得られる発芽玄米に雑菌の繁殖によって腐敗臭が残留するという課題があった。 In general households, for example, there is a need to set a timer in a rice cooker to prepare brown rice before going to bed and eat germinated brown rice for breakfast so that the germinated brown rice is cooked at the desired time. be. Even in this case, there is a problem that the rotting odor remains in the obtained germinated brown rice due to the propagation of various germs.

かかる状況下、本発明の目的は、玄米発芽用の水に添加物を加えることなく雑菌の増殖を抑えることができ、かつ、玄米が発芽する際に増加するＧＡＢＡ等を有効活用することのできる発芽玄米の製造方法、及び発芽玄米米飯の製造方法を提供することにある。また、本発明の他の目的は、発芽玄米米飯に適した発芽玄米用調理装置及び当該調理装置のプログラムを提供することである。 Under such circumstances, an object of the present invention is to suppress the growth of various germs without adding additives to the water for germination of brown rice, and to effectively utilize GABA or the like that increases when brown rice germinates. It is an object of the present invention to provide a method for producing germinated brown rice and a method for producing germinated brown rice. Another object of the present invention is to provide a cooking device for germinated brown rice suitable for cooked rice with germinated brown rice and a program of the cooking device.

本発明者は、上記課題を解決すべく鋭意研究を重ねた結果、玄米に水（浸漬水）に浸漬し、発芽させた後に、５０℃以上６５℃以下の温度域にすることによって、玄米を変性させずに、雑菌の繁殖を抑制することが可能であることを見出し、本発明に至った。 As a result of diligent research to solve the above problems, the present inventor immerses brown rice in water (immersion water), germinates the rice, and then brings the brown rice into a temperature range of 50 ° C. or higher and 65 ° C. or lower. We have found that it is possible to suppress the growth of various germs without denaturation, and have reached the present invention.

すなわち、本発明は、以下の発明に係るものである。
＜１＞ 容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる発芽工程と、前記発芽工程の後に、前記容器を、浸漬水を交換することなく、前記発芽工程の温度より高温であって玄米の酵素が失活しない温度に保持し雑菌を減少させる消毒工程と、前記消毒工程の後に、前記容器を、浸漬水を交換することなく、消毒工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程と、を有する発芽玄米の製造方法。
＜２＞ 前記消毒工程と前記発芽熟成工程とを浸漬水を交換することなく繰り返して行う＜１＞に記載の発芽玄米の製造方法。
＜３＞ 前記発芽工程の温度が３０℃以上４５℃以下であり、浸漬時間が２時間以上６時間以下である＜１＞または＜２＞に記載の発芽玄米の製造方法。
＜４＞ 前記消毒工程の温度が５０℃以上６５℃以下であり、処理時間が５分以上３０分以内である＜１＞から＜３＞のいずれかに記載の発芽玄米の製造方法。
＜５＞ 前記発芽熟成工程の温度が３０℃以上４５℃以下であり、浸漬時間が２時間以上６時間以下である＜１＞から＜４＞のいずれかに記載の発芽玄米の製造方法。
＜６＞ ＜１＞から＜５＞のいずれかに記載の製造方法で得られた発芽玄米を、前記容器内で加熱し炊飯する炊飯工程を有することを特徴とする発芽玄米米飯の製造方法。
＜７＞ 炊飯工程において、発芽玄米の製造に用いた浸漬水を交換せず、そのまま炊飯水として使用する＜６＞に記載の発芽玄米米飯の製造方法。 That is, the present invention relates to the following invention.
<1> A germination step in which brown rice is immersed in soaking water in a container and kept at a predetermined temperature to germinate brown rice, and after the germination step, the container is placed in the germination step without exchanging the soaking water. After the disinfection step of keeping the temperature higher than the temperature of brown rice so that the enzyme of brown rice does not inactivate and reducing germs, and the disinfection step, the container is lower than the temperature of the disinfection step without exchanging the immersion water. A method for producing germinated brown rice, which comprises a germination aging step of aging the germinated brown rice while further promoting the germination of brown rice.
<2> The method for producing germinated brown rice according to <1>, wherein the disinfection step and the germination aging step are repeated without exchanging the soaking water.
<3> The method for producing germinated brown rice according to <1> or <2>, wherein the temperature of the germination step is 30 ° C. or higher and 45 ° C. or lower, and the soaking time is 2 hours or longer and 6 hours or shorter.
<4> The method for producing germinated brown rice according to any one of <1> to <3>, wherein the temperature of the disinfection step is 50 ° C. or higher and 65 ° C. or lower, and the treatment time is 5 minutes or longer and 30 minutes or less.
<5> The method for producing germinated brown rice according to any one of <1> to <4>, wherein the temperature of the germination and aging step is 30 ° C. or higher and 45 ° C. or lower, and the soaking time is 2 hours or longer and 6 hours or shorter.
<6> A method for producing germinated brown rice, which comprises a rice cooking step of heating and cooking germinated brown rice obtained by the production method according to any one of <1> to <5> in the container.
<7> The method for producing germinated brown rice according to <6>, wherein the immersion water used for producing the germinated brown rice is used as it is as the rice cooking water in the rice cooking step.

＜８＞ ＜１＞から＜５＞のいずれかに記載の発芽玄米の製造方法、又は＜６＞若しくは＜７＞に記載の発芽玄米米飯の製造方法に用いる発芽玄米用調理装置であって、
玄米と浸漬水とを収容可能な容器と、前記容器の温度を制御する温度制御手段と、発芽玄米用調理装置の機能の少なくとも一部をコンピュータに実行させるためのプログラムと、を備えた発芽玄米用調理装置。
＜９＞ ＜８＞に記載の発芽玄米用調理装置のプログラムであって、
前記容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる発芽工程を実行する手順と、前記発芽工程の後に、前記容器を、浸漬水を交換することなく、前記発芽工程の温度より高温であって玄米の酵素が失活しない温度に保持し雑菌を減少させる消毒工程を実行する手順と、前記消毒工程の後に、前記容器を、浸漬水を交換することなく、消毒工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程を実行する手順と、前記容器内で加熱し炊飯する炊飯工程を実行する手順と、をコンピュータに実行させるためのプログラム。
＜１０＞ 前記消毒工程と前記発芽熟成工程とを浸漬水を交換することなく繰り返して実行させる＜９＞に記載のプログラム。
＜１１＞ 前記発芽工程を、温度３０℃以上４５℃以下、２時間以上６時間以下で実行させる＜９＞または＜１０＞に記載のプログラム。
＜１２＞ 前記発芽工程を、温度５０℃以上６５℃以下、５分以上３０分以内で実行させる＜９＞から＜１１＞のいずれかに記載のプログラム。
＜１３＞ 前記発芽熟成工程を、温度３０℃以上４５℃以下、２時間以上６時間以下で実行させる＜９＞から＜１２＞のいずれかに記載のプログラム。
＜１４＞ ＜９＞から＜１２＞のいずれかに記載のプログラムを記録したコンピュータ読み取り可能な記録媒体。 <8> A cooking apparatus for germinated brown rice used in the method for producing germinated brown rice according to any one of <1> to <5> or the method for producing germinated brown rice according to <6> or <7>.
Germinated brown rice equipped with a container capable of accommodating brown rice and soaking water, a temperature control means for controlling the temperature of the container, and a program for causing a computer to perform at least a part of the functions of a cooking device for germinated brown rice. Cooking equipment.
<9> The program of the cooking device for germinated brown rice described in <8>.
A procedure for immersing brown rice in the soaking water in the container and holding the brown rice at a predetermined temperature to perform a sprouting step, and after the sprouting step, the container is placed in the container without changing the soaking water. A procedure for carrying out a disinfection step of reducing germs by keeping the temperature higher than the temperature of the germination step and keeping the temperature at which the brown rice enzyme is not inactivated, and after the disinfection step, the container is placed in the container without changing the soaking water. The procedure of performing the germination ripening step of aging the sprouted brown rice while keeping the temperature lower than the temperature of the disinfection step and further promoting the germination of brown rice, and the procedure of executing the rice cooking step of heating and cooking the rice in the container. A program to run on a computer.
<10> The program according to <9>, wherein the disinfection step and the germination ripening step are repeatedly executed without exchanging the soaking water.
<11> The program according to <9> or <10>, wherein the germination step is executed at a temperature of 30 ° C. or higher and 45 ° C. or lower, 2 hours or longer and 6 hours or shorter.
<12> The program according to any one of <9> to <11>, wherein the germination step is executed at a temperature of 50 ° C. or higher and 65 ° C. or lower, 5 minutes or longer and 30 minutes or less.
<13> The program according to any one of <9> to <12>, wherein the germination and aging step is executed at a temperature of 30 ° C. or higher and 45 ° C. or lower, 2 hours or longer and 6 hours or lower.
<14> A computer-readable recording medium on which the program according to any one of <9> to <12> is recorded.

本発明によれば、玄米発芽用の浸漬水に、塩分や抗菌性添加物を加えることなく雑菌の増殖を抑えることができ、かつ、玄米が発芽する際に増加するＧＡＢＡ等を有効活用することのできる発芽玄米の製造方法及び発芽玄米米飯の製造方法、並びにこれらに使用する発芽玄米用調理装置及びプログラムが提供される。 According to the present invention, it is possible to suppress the growth of various germs without adding salt or antibacterial additives to the soaking water for germination of brown rice, and to effectively utilize GABA or the like that increases when brown rice germinates. A method for producing germinated brown rice and a method for producing germinated brown rice, and a cooking apparatus and program for germinated brown rice used for these methods are provided.

本発明の実施形態の発芽玄米用調理装置の模式図（斜視図）である。It is a schematic diagram (perspective view) of the cooking apparatus for germinated brown rice of the embodiment of this invention. 本発明の実施形態の発芽玄米用調理装置の温度制御手段に係る制御ブロック図である。It is a control block diagram which concerns on the temperature control means of the cooking apparatus for germinated brown rice of embodiment of this invention. 本発明の実施形態のプログラムによる発芽玄米用調理装置１０の動作の一例を示すフローチャートである。It is a flowchart which shows an example of the operation of the cooking apparatus 10 for germinated brown rice by the program of embodiment of this invention. 図３に示すフローチャートのＳ１～Ｓ５に対応する本実施形態の発芽玄米の製造方法の温度―時間プロファイルである。It is a temperature-time profile of the method for producing germinated brown rice of this embodiment corresponding to S1 to S5 of the flowchart shown in FIG.

以下、本発明について例示物等を示して詳細に説明するが、本発明は以下の例示物等に限定されるものではなく、本発明の要旨を逸脱しない範囲において任意に変更して実施できる。なお、本明細書において、「～」とはその前後の数値又は物理量を含む表現として用いるものとする。 Hereinafter, the present invention will be described in detail by showing examples and the like, but the present invention is not limited to the following examples and the like, and can be arbitrarily modified and carried out without departing from the gist of the present invention. In addition, in this specification, "-" shall be used as an expression including numerical values or physical quantities before and after it.

本発明の発芽玄米の製造方法は、容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる発芽工程と、前記発芽工程の後に、前記容器を、浸漬水を交換することなく、前記発芽工程の温度より高温であって玄米の酵素が失活しない温度に保持し雑菌を減少させる消毒工程と、前記消毒工程の後に、前記容器を、浸漬水を交換することなく、消毒工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程と、を有する。 The method for producing germinated brown rice of the present invention is a germination step of immersing brown rice in a container in soaking water and holding it at a predetermined temperature to germinate the brown rice, and after the germination step, the container is exchanged with the soaking water. After the disinfection step of keeping the temperature higher than the temperature of the germination step and keeping the temperature at which the enzyme of brown rice is not inactivated to reduce germs, and the disinfection step, the container is placed in the container without changing the immersion water. It has a germination ripening step of aging the germinated brown rice while keeping the temperature lower than the temperature of the disinfection step and further promoting the germination of the brown rice.

以下、本発明の発芽玄米の製造方法を工程ごとに説明する。 Hereinafter, the method for producing germinated brown rice of the present invention will be described for each step.

発芽工程は、容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる工程である。
本発明で使用される「玄米」は、イネの種子である籾から籾殻を除去した未精白状態の米である。本発明における玄米は、発芽することができる限り、一部破砕されていてもよく、乾燥等の処理を行っていてもよい。また、本発明において、「発芽玄米」は、玄米を吸水させることによって、胚芽部分が伸長を始めた段階のものを意味する。伸長した幼芽は通常長さが約０．５ｍｍ前後である。 The germination step is a step of immersing brown rice in a container in soaking water and keeping it at a predetermined temperature to germinate the brown rice.
The "brown rice" used in the present invention is unpolished rice obtained by removing rice husks from rice seeds. The brown rice in the present invention may be partially crushed or may have been subjected to a treatment such as drying as long as it can germinate. Further, in the present invention, "germinated brown rice" means that the germ portion has started to grow by absorbing water. The elongated shoots are usually about 0.5 mm in length.

「浸漬水」は、玄米を浸漬し発芽を促すための水であり、飲食用に適した水であれば特に限定されず、例えば、水道水、井戸水、温泉水等が挙げられる。また、市販のミネラルウォーターも好適に使用することができる。浸漬水は軟水でも硬水でもよく、それらを熱処理、濾過等の処理に付したものも使用できる。また、浸漬水は、玄米の阻害しない範囲でミネラル等の成分を添加されていてもよい。 The "immersed water" is water for immersing brown rice and promoting germination, and is not particularly limited as long as it is suitable for eating and drinking, and examples thereof include tap water, well water, and hot spring water. In addition, commercially available mineral water can also be preferably used. The immersion water may be soft water or hard water, and those that have been subjected to heat treatment, filtration, or the like can also be used. Further, the soaking water may be added with a component such as minerals as long as the brown rice is not hindered.

なお、浸漬水は、後述する本発明の発芽玄米米飯の製造方法においては、炊飯水として使用される。 The soaking water is used as rice cooking water in the method for producing germinated brown rice, which will be described later.

本発明において使用される「容器」は、玄米及び浸漬水を入れることができ、少なくとも消毒工程の温度（５０℃～６５℃）、炊飯工程の温度（約１００℃～１２０℃程度）まで加熱可能であるものが使用され、通常、金属製であるが、セラミック製、炭素製等の金属以外の素材のものを使用することができる。
容器の形状は特に制限はないが、後述する発芽玄米用調理装置に適した形状であることが好ましい。 The "container" used in the present invention can contain brown rice and soaking water, and can be heated to at least the temperature of the disinfection process (50 ° C to 65 ° C) and the temperature of the rice cooking process (about 100 ° C to 120 ° C). Is used, and is usually made of metal, but materials other than metal such as ceramics and carbon can be used.
The shape of the container is not particularly limited, but it is preferably a shape suitable for the germinated brown rice cooking apparatus described later.

容器に入れる浸漬水は、玄米が十分に水分を吸収できる量であればよく、通常、玄米全体を浸漬水で浸される量である。また、上述の通り、本発明の発芽玄米米飯の製造方法においては、浸漬水は炊飯水としても使用されるため、浸漬水の量は炊飯後の発芽玄米米飯の含水量を考慮して適宜決定すればよい。 The amount of soaking water to be put in the container may be an amount as long as the brown rice can sufficiently absorb water, and is usually an amount in which the entire brown rice is soaked in the soaking water. Further, as described above, in the method for producing germinated brown rice of the present invention, the soaking water is also used as rice cooking water, so that the amount of soaking water is appropriately determined in consideration of the water content of the germinated brown rice after cooking. do it.

発芽工程は、容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる工程である。発芽工程の温度は、玄米の発芽に適した温度で設定され、通常、５℃以上５０℃未満であり、好ましくは３０℃以上４５℃以下である。 The germination step is a step of immersing brown rice in a container in soaking water and keeping it at a predetermined temperature to germinate the brown rice. The temperature of the germination step is set to a temperature suitable for germination of brown rice, and is usually 5 ° C. or higher and lower than 50 ° C., preferably 30 ° C. or higher and 45 ° C. or lower.

発芽工程の浸漬時間は、玄米の発芽に適した時間で設定される。浸漬時間が短すぎると玄米の発芽が不十分となり（特に初回の浸漬）、ＧＡＢＡ等の有用成分の生成が不足するため、通常、１時間以上、好ましくは２時間以上であり、浸漬時間が長すぎると雑菌が増加するため、通常、１０時間以下、好ましくは６時間以下である。 The soaking time in the germination step is set to a time suitable for germination of brown rice. If the soaking time is too short, the germination of brown rice will be insufficient (especially the first soaking), and the production of useful components such as GABA will be insufficient. If it is too much, germs will increase, so it is usually 10 hours or less, preferably 6 hours or less.

発芽工程の好適な一例としては、温度が３０℃以上４５℃以下であり、浸漬時間が２時間以上６時間以下である。このような温度域及び浸漬時間であれば、玄米の発芽促進を良好に行うことが可能である。 As a preferable example of the germination step, the temperature is 30 ° C. or higher and 45 ° C. or lower, and the soaking time is 2 hours or longer and 6 hours or lower. Within such a temperature range and soaking time, it is possible to satisfactorily promote germination of brown rice.

消毒工程は、前記容器を、浸漬水を交換することなく、前記発芽工程の温度より高温であって玄米の酵素が失活しない温度に保持し雑菌を減少させる工程である。 The disinfection step is a step of keeping the container at a temperature higher than the temperature of the germination step and not inactivating the enzyme of brown rice to reduce germs without exchanging the soaking water.

発芽玄米は、発芽の際、玄米に存在する種々の酵素等（加水分解酵素、植物ホルモン等）の働きによって、ＧＡＢＡ等の有用成分が生成される。玄米の発芽に適した温度（４０℃前後）は雑菌が繁殖しやすい温度であるが、これを高温（例えば、５０℃以上）にすることで雑菌が減少する。一方で温度が高すぎると（例えば、６５℃超）、酵素が失活するため、有用成分が生成されなくなる。また、酵素が失活しない温度域であれば、玄米が有する植物ホルモンの働きを阻害されずに、玄米の発芽自体も進行する。
本発明の発芽玄米の製造方法では、容器内で浸漬水に浸漬され発芽した玄米を、雑菌を減少する温度であって玄米の酵素が失活しない温度に保持して消毒するため、塩分や抗菌性添加物を加えることなく雑菌の増殖を抑えることができ、かつ、後段の発芽熟成工程において、玄米の発芽がさらに促進し、発芽玄米を熟成させることができる。 At the time of germination, germinated brown rice produces useful components such as GABA by the action of various enzymes (hydrolyzing enzymes, plant hormones, etc.) present in brown rice. The temperature suitable for germination of brown rice (around 40 ° C.) is a temperature at which germs are likely to grow, but by setting this to a high temperature (for example, 50 ° C. or higher), germs are reduced. On the other hand, if the temperature is too high (for example, above 65 ° C.), the enzyme is inactivated and useful components are not produced. In addition, if the temperature range is such that the enzyme is not inactivated, the germination of brown rice itself proceeds without inhibiting the action of the plant hormones of brown rice.
In the method for producing germinated brown rice of the present invention, brown rice germinated by being immersed in soaking water in a container is disinfected by keeping it at a temperature that reduces germs and does not inactivate the enzyme of brown rice, so that salt and antibacterial are used. The growth of various germs can be suppressed without adding a sex additive, and the germination of brown rice can be further promoted in the subsequent germination and ripening step, and the germinated brown rice can be matured.

消毒工程の温度は、通常、５０℃以上６５℃以下であり、好ましくは５５℃以上６３℃以下であり、より好ましくは５５℃以上６０℃以下である。この温度域であれば、酵素の失活が抑制されると共に、玄米が有する植物ホルモンの働きを阻害することが抑制される。
また、消毒工程の処理時間は、短すぎると雑菌の繁殖を抑えることができないため、通常、５分以上、好ましくは１０分以上である。また、消毒工程の処理時間が長すぎると炊飯前に玄米が変質して味が劣化する場合があるため、通常、３０分以内、より好ましくは２０分以内である。 The temperature of the disinfection step is usually 50 ° C. or higher and 65 ° C. or lower, preferably 55 ° C. or higher and 63 ° C. or lower, and more preferably 55 ° C. or higher and 60 ° C. or lower. In this temperature range, the inactivation of the enzyme is suppressed and the inhibition of the action of the plant hormone possessed by brown rice is suppressed.
Further, if the treatment time of the disinfection step is too short, the growth of various germs cannot be suppressed, so that it is usually 5 minutes or more, preferably 10 minutes or more. Further, if the treatment time of the disinfection step is too long, the brown rice may be deteriorated and the taste may be deteriorated before cooking, so it is usually within 30 minutes, more preferably within 20 minutes.

消毒工程の好適な一例としては、温度が５０℃以上６５℃以下であり、処理時間が５分以上３０分以内である。このような温度範囲及び処理時間であれば、雑菌の繁殖を抑制でき、かつ、酵素が失活せず、玄米の変質が進行することを回避できる。 As a suitable example of the disinfection step, the temperature is 50 ° C. or higher and 65 ° C. or lower, and the treatment time is 5 minutes or more and 30 minutes or less. Within such a temperature range and treatment time, it is possible to suppress the growth of various germs, and it is possible to prevent the enzyme from being inactivated and the deterioration of brown rice from progressing.

発芽熟成工程は、前記容器を、浸漬水を交換することなく、消毒工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる工程である。発芽玄米は、熟成（エイジング）することによって、ＧＡＢＡ等の有用成分量を増加させ、食味が改善する。 The germination aging step is a step of aging the germinated brown rice while keeping the container at a temperature lower than the temperature of the disinfection step without exchanging the soaking water and further promoting the germination of the brown rice. Germinated brown rice is aged to increase the amount of useful components such as GABA and improve the taste.

発芽熟成工程は、玄米の発芽、発芽玄米の熟成に適した温度及び時間で設定され、好ましくは３０℃以上４５℃以下であり、時間が２時間以上６時間以下である。このような温度域及び浸漬時間であれば、発芽玄米の熟成（食味の改善、ＧＡＢＡ等の有用成分量の増加）を行うことが可能である。 The germination and aging step is set at a temperature and time suitable for germination of brown rice and aging of germinated brown rice, preferably 30 ° C. or higher and 45 ° C. or lower, and 2 hours or more and 6 hours or shorter. Within such a temperature range and soaking time, it is possible to ripen germinated brown rice (improve the taste, increase the amount of useful components such as GABA).

本発明の発芽玄米の製造方法では、発芽工程、消毒工程及び発芽熟成工程は浸漬水を交換することなく行われるため、玄米が発芽する際に増加するＧＡＢＡや水溶性ビタミン、ミネラル等の水溶性成分が失われることなく、ＧＡＢＡ等の有用成分が発芽玄米（発芽玄米米飯）に残存して有効活用することができる。 In the method for producing germinated brown rice of the present invention, the germination step, the disinfection step and the germination ripening step are performed without exchanging the soaking water. Useful ingredients such as GABA remain in germinated brown rice (germinated brown rice) without losing the ingredients and can be effectively utilized.

また、本発明の発芽玄米の製造方法では、消毒工程と発芽熟成工程とを浸漬水を交換することなく繰り返し行うことが好ましい。浸漬水を交換することなく、消毒工程及び発芽熟成工程を繰り返し行うことにより、発芽熟成工程においても雑菌の繁殖を抑制しつつ、生成するＧＡＢＡ等の有用成分量を増加させることができる。
消毒工程と発芽熟成工程との繰り返し回数の制限はなく、消毒工程と発芽熟成工程における温度及び時間（炊飯工程を有する場合は炊飯完了迄の時間）等を考慮して適宜決定されるが、通常、２回以上、好ましくは３回以上である。また、繰り返し回数が多すぎると炊飯前に発芽玄米の味が劣化する場合があるため、通常、８回以下、好ましくは６回以下である。 Further, in the method for producing germinated brown rice of the present invention, it is preferable to repeat the disinfection step and the germination aging step without exchanging the soaking water. By repeating the disinfection step and the germination ripening step without exchanging the soaking water, it is possible to increase the amount of useful components such as GABA produced while suppressing the growth of various germs in the germination ripening step.
There is no limit to the number of repetitions between the disinfection process and the germination and aging process, and it is determined as appropriate in consideration of the temperature and time in the disinfection process and the germination and aging process (time until the completion of rice cooking if there is a rice cooking process). Two or more times, preferably three times or more. Further, if the number of repetitions is too large, the taste of germinated brown rice may deteriorate before cooking, so it is usually 8 times or less, preferably 6 times or less.

本発明の発芽玄米の製造方法で得られた発芽玄米は、雑菌に由来する特有の腐敗臭が少なく、白米に比べタンパク質、ビタミン、ミネラル、アミノ酸、食物繊維、γ－アミノ酪酸等の有用成分が多く含まれている。 The germinated brown rice obtained by the method for producing germinated brown rice of the present invention has less peculiar rotting odor derived from various germs, and has useful components such as proteins, vitamins, minerals, amino acids, dietary fiber, and γ-aminobutyric acid as compared with white rice. Many are included.

得られた発芽玄米は、通常、直ぐに炊飯工程に供されるが、炊飯工程まで保存することもできる。発芽玄米は常温では雑菌が繁殖するおそれがあるため、保存する場合には水分を留去させて乾燥したり、冷蔵又は冷凍処理したりすることが好ましい。 The obtained germinated brown rice is usually immediately used in the rice cooking process, but can also be stored until the rice cooking process. Since germinated brown rice may propagate germs at room temperature, it is preferable to distill off water and dry it, or refrigerate or freeze it when storing it.

また、本発明の発芽玄米の製造方法は、発芽工程、消毒工程及び発芽熟成工程を同じの容器内で行うため、使用する装置をコンパクトにすることができる。 Further, in the method for producing germinated brown rice of the present invention, the germination step, the disinfection step and the germination ripening step are performed in the same container, so that the apparatus used can be made compact.

本発明の発芽玄米米飯の製造方法は、上記本発明の発芽玄米の製造方法で得られた発芽玄米を、前記容器内で加熱し炊飯する工程を有する。すなわち、本発明の発芽玄米米飯の製造方法では、発芽玄米の製造と、発芽玄米の炊飯を一つの容器内で行うことができるため、コンパクトな炊飯用調理装置を使用して炊飯が可能である。本発明の発芽玄米の製造方法に適した温度コントロールができるものであれば、家庭用の炊飯用調理装置を転用することもできる。 The method for producing germinated brown rice of the present invention includes a step of heating the germinated brown rice obtained by the method for producing germinated brown rice of the present invention in the container and cooking the rice. That is, in the method for producing germinated brown rice of the present invention, since germinated brown rice can be produced and germinated brown rice can be cooked in one container, it is possible to cook rice using a compact cooking device for cooking rice. .. As long as the temperature can be controlled suitable for the method for producing germinated brown rice of the present invention, a household rice cooker can be diverted.

炊飯工程において、発芽玄米の製造に用いた浸漬水を交換せず、そのまま炊飯水として使用することが好ましい。発芽玄米の製造に用いた浸漬水を交換せず、そのまま炊飯水として使用することによって、玄米の発芽によって生成するＧＡＢＡ等の有用成分や、玄米又は発芽玄米が含有するビタミンＢ群やミネラルなどの水溶性成分の有用成分の含有量が高いものとなる。 In the rice cooking step, it is preferable to use the soaking water used for producing germinated brown rice as it is as rice cooking water without replacing it. By using the soaking water used for the production of germinated brown rice as rice cooking water as it is, useful components such as GABA produced by germination of brown rice, vitamin B group and minerals contained in brown rice or germinated brown rice, etc. The content of useful components of water-soluble components is high.

なお、本発明における発芽玄米米飯の製造は、上記発芽促進処理と炊飯を行うのに必要な温度制御が可能な炊飯装置や調理装置を用いて行うことができる。これによって、１種類の炊飯装置を用いて、浸漬液を交換することなく、そのまま直接炊飯して迅速に発芽玄米の米飯を得ることができる。 The germinated brown rice in the present invention can be produced by using a rice cooking device or a cooking device capable of temperature control necessary for performing the germination promoting treatment and rice cooking. This makes it possible to quickly obtain germinated brown rice by directly cooking rice using one type of rice cooker without changing the dipping solution.

炊飯工程における炊飯条件は、一般的な白米や玄米の炊飯条件と同様であり、作製しようとする発芽玄米米飯の固さ、水分量等に応じて適宜変更される。炊飯工程では、容器を加熱することによって炊飯水を沸騰させ、容器内の温度が１００℃程度（圧力釜の場合は約１２０℃程度）まで上昇させる。 The rice cooking conditions in the rice cooking process are the same as those for general white rice and brown rice, and are appropriately changed according to the hardness, water content, etc. of the germinated brown rice to be produced. In the rice cooking step, the rice cooking water is boiled by heating the container, and the temperature inside the container is raised to about 100 ° C. (about 120 ° C. in the case of a pressure cooker).

本発明の発芽玄米米飯の製造方法によって得られる発芽玄米米飯は、雑菌に由来する特有の腐敗臭がなく、良好な風味を有する。 The germinated brown rice rice obtained by the method for producing germinated brown rice of the present invention has a good flavor without the peculiar putrefactive odor derived from various germs.

上述した本発明の発芽玄米の製造方法及び本発明の発芽玄米米飯の製造方法に用いる調理装置は特に限定されず、市販の炊飯器をそのまま利用したり、一部改造して使用したりしてもよい。好適には、玄米と浸漬水とを収容可能な容器と、前記容器の温度を制御する温度制御手段と、発芽玄米用調理装置の機能の少なくとも一部をコンピュータに実行させるためのプログラムと、を備えた発芽玄米用調理装置（以下、「本発明の発芽玄米用調理装置」と称す。）を使用することができる。 The cooking apparatus used for the above-mentioned method for producing germinated brown rice of the present invention and the method for producing germinated brown rice of the present invention is not particularly limited, and a commercially available rice cooker may be used as it is or may be partially modified. May be good. Preferably, a container capable of accommodating brown rice and soaking water, a temperature control means for controlling the temperature of the container, and a program for causing a computer to perform at least a part of the functions of a cooking device for germinated brown rice. The provided cooking device for germinated brown rice (hereinafter, referred to as “the cooking device for germinated brown rice of the present invention”) can be used.

また、本発明の発芽玄米用調理装置は、前記温度制御手段をプログラムによって制御し、本発明の発芽玄米の製造方法及び本発明の発芽玄米米飯の製造方法を実行させることが好ましい。
すなわち、本発明のプログラムは、発芽玄米用調理装置のプログラムであって、前記容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる発芽工程を実行する手順と、前記発芽工程の後に、前記容器を、浸漬水を交換することなく、前記発芽工程の温度より高温であって玄米の酵素が失活しない温度に保持し雑菌を減少させる消毒工程を実行する手順と、前記消毒工程の後に、前記容器を、浸漬水を交換することなく、消毒工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程を実行する手順と、前記容器内で加熱し炊飯する炊飯工程を実行する手順と、
をコンピュータに実行させるためのプログラムである。 Further, it is preferable that the cooking apparatus for germinated brown rice of the present invention controls the temperature control means by a program to execute the method for producing germinated brown rice of the present invention and the method for producing germinated brown rice of the present invention.
That is, the program of the present invention is a program of a cooking device for sprouting brown rice, and includes a procedure for immersing brown rice in the dipping water in the container and holding it at a predetermined temperature to execute a sprouting step of sprouting brown rice. After the sprouting step, the procedure for performing a disinfection step of keeping the container at a temperature higher than the temperature of the sprouting step and not inactivating the enzyme of brown rice to reduce germs without exchanging the soaking water. After the disinfection step, the procedure for performing the germination aging step of aging the sprouted brown rice while keeping the container at a temperature lower than the temperature of the disinfection step without exchanging the immersion water and further promoting the germination of brown rice. And the procedure to execute the rice cooking process of heating and cooking rice in the container,
Is a program to make a computer execute.

また、本発明のプログラムは、前記消毒工程と前記発芽熟成工程とを浸漬水を交換することなく繰り返して実行させることが好ましい。 Further, in the program of the present invention, it is preferable to repeatedly execute the disinfection step and the germination ripening step without exchanging the soaking water.

また、本発明のプログラムは前記発芽工程を、温度３０℃以上４５℃以下、２時間以上６時間以下で実行させることが好ましい。 Further, in the program of the present invention, it is preferable to execute the germination step at a temperature of 30 ° C. or higher and 45 ° C. or lower, 2 hours or longer and 6 hours or lower.

また、本発明のプログラムは前記消毒工程を、温度５０℃以上６５℃以下、５分以上３０分以内で実行させることが好ましい。 Further, in the program of the present invention, it is preferable to execute the disinfection step at a temperature of 50 ° C. or higher and 65 ° C. or lower within 5 minutes or longer and 30 minutes or lower.

また、本発明のプログラムは前記発芽熟成工程を、温度３０℃以上４５℃以下、２時間以上６時間以下で実行させることが好ましい。 Further, in the program of the present invention, it is preferable to execute the germination and aging step at a temperature of 30 ° C. or higher and 45 ° C. or lower, 2 hours or longer and 6 hours or lower.

以下、図面を参照して本発明の実施形態の一例を説明する。 Hereinafter, an example of an embodiment of the present invention will be described with reference to the drawings.

図１に、本発明の実施形態の発芽玄米用調理装置１０の模式図を示す。発芽玄米用調理装置１０は、市販の炊飯器を一部改造したものであり、本発明の発芽玄米及び発芽玄米米飯の製造に使用できる。
発芽玄米用調理装置１０は、金属製の容器２１を収納する本体２０と、本体２０や容器２１を上方から覆う蓋体３０とを主要部として構成され、商用電力で駆動して発芽玄米の製造、発芽玄米の炊飯や保温を行う。なお、図１においては、発芽玄米用調理装置１０は、蓋体３０を開いた状態であるが、運転時に蓋体３０を閉じて使用される。 FIG. 1 shows a schematic view of the germinated brown rice cooking apparatus 10 according to the embodiment of the present invention. The germinated brown rice cooking device 10 is a partially modified version of a commercially available rice cooker, and can be used for producing germinated brown rice and germinated brown rice of the present invention.
The germinated brown rice cooking device 10 is composed mainly of a main body 20 for accommodating a metal container 21 and a lid 30 for covering the main body 20 and the container 21 from above, and is driven by commercial power to manufacture germinated brown rice. , Cook germinated brown rice and keep it warm. In FIG. 1, the germinated brown rice cooking device 10 is in a state where the lid 30 is open, but the lid 30 is closed during operation.

蓋体３０の内側の中央位置には蓋体３０を閉じた際に容器２１の蓋となる金属製の放熱板３１が設けられている。放熱板３１の中央には蒸気孔３２が設けられ、閉じた姿勢の蓋体３０の外部と容器２１の内部とを連通可能に構成されており、外部に蒸気を排出することができる。 A metal heat sink 31 that serves as a lid for the container 21 when the lid 30 is closed is provided at the center position inside the lid 30. A steam hole 32 is provided in the center of the heat radiating plate 31 so that the outside of the lid 30 in a closed posture and the inside of the container 21 can communicate with each other, and steam can be discharged to the outside.

本体２の正面には、操作パネル２２を備えられ、表示画面や利用者の操作に供される各種のキースイッチを有する。 An operation panel 22 is provided on the front surface of the main body 2, and has a display screen and various key switches used for user operation.

図１には図示していないが、本体２の内部には容器２１の温度制御手段を備える。温度制御手段は、図２にブロック図を示すように、制御基板４０と、容器２１の加熱する加熱部５１と、容器２１の温度を測定する温度測定部５２を主要部として構成される。制御基板４０は、記憶部４１、制御部４２、加熱時間を計測するタイマー４３を備えている。 Although not shown in FIG. 1, a temperature control means for the container 21 is provided inside the main body 2. As shown in the block diagram in FIG. 2, the temperature control means includes a control substrate 40, a heating unit 51 for heating the container 21, and a temperature measurement unit 52 for measuring the temperature of the container 21 as main units. The control board 40 includes a storage unit 41, a control unit 42, and a timer 43 for measuring the heating time.

加熱部５１及び温度測定部５２は、本体２に内蔵された制御基板４０に電気的に接続されており、操作パネル２２を介して制御基板４０を操作することにより、加熱部５１（ヒータ）は、容器２１を発芽工程及び消毒工程（並びに好適には炊飯工程）に適した温度条件にコントロールすることができる。 The heating unit 51 and the temperature measuring unit 52 are electrically connected to the control board 40 built in the main body 2, and the heating unit 51 (heater) is operated by operating the control board 40 via the operation panel 22. , The container 21 can be controlled to a temperature condition suitable for the germination step and the disinfection step (and preferably the rice cooking step).

記憶部４１は、ＲＯＭ（Ｒｅａｄ Ｏｎｌｙ Ｍｅｍｏｒｙ）やＲＡＭ（Ｒａｎｄｏｍ Ａｃｃｅｓｓ Ｍｅｍｏｒｙ）等を有し、発芽玄米の製造及び発芽玄米米飯の炊飯に伴う各種の設定データやプログラム（本発明のプログラム及びそれ以外のプログラム）を格納している。操作パネル２２の操作内容に基づいて、記憶部４１のプログラムが適宜読み出されており、記憶部４１は、温度測定部５２の測定結果から、加熱部５１をはじめとした機能を当該プログラムに沿って実行する。 The storage unit 41 has a ROM (Read Only Memory), a RAM (Random Access Memory), and the like, and has various setting data and programs (program of the present invention and other programs) associated with the production of germinated brown rice and the cooking of germinated brown rice. Program) is stored. The program of the storage unit 41 is appropriately read out based on the operation content of the operation panel 22, and the storage unit 41 performs functions including the heating unit 51 from the measurement results of the temperature measurement unit 52 according to the program. And execute.

以下、発芽玄米用調理装置１０の動作の一例を図３に示すフローチャートに基づいて説明する。また、図４には、図３に示すフローチャートのＳ１～Ｓ５に対応する本実施形態の発芽玄米の製造方法の温度―時間プロファイルを示す。 Hereinafter, an example of the operation of the germinated brown rice cooking apparatus 10 will be described with reference to the flowchart shown in FIG. Further, FIG. 4 shows a temperature-time profile of the method for producing germinated brown rice of the present embodiment corresponding to S1 to S5 in the flowchart shown in FIG.

まず、原材料である玄米と水を入れた容器２１を本体２にセットし、蓋体３０を閉じる。次いで、操作パネル２２を操作し、目的とするプログラムを選択する。
図３のステップＳ１では、プログラムに基づいて記憶部４１が駆動信号を加熱部５１に出力し、温度４０℃の条件で保持する（発芽工程）。容器２１の温度は温度測定部５２で測定される（以下の工程においても同様）。発芽工程で玄米は水を吸収し、発芽して発芽玄米となる。本実施形態では発芽工程は温度４０℃の条件で、４時間保持しているが、本発明の目的を損なわない限り、適宜変更可能である（好適には温度３０～４５℃、浸漬時間２～６時間）。 First, a container 21 containing brown rice and water, which are raw materials, is set in the main body 2, and the lid 30 is closed. Next, the operation panel 22 is operated to select a target program.
In step S1 of FIG. 3, the storage unit 41 outputs a drive signal to the heating unit 51 based on the program and holds it under the condition of a temperature of 40 ° C. (germination step). The temperature of the container 21 is measured by the temperature measuring unit 52 (the same applies to the following steps). In the germination process, brown rice absorbs water and germinates to become germinated brown rice. In the present embodiment, the germination step is held at a temperature of 40 ° C. for 4 hours, but can be appropriately changed as long as the object of the present invention is not impaired (preferably a temperature of 30 to 45 ° C. and a soaking time of 2 to 2 to 6 hours).

次いで、ステップＳ２に進み、プログラムに基づいて記憶部４１が駆動信号を加熱部５１に出力し、温度６０℃の条件で保持する（消毒工程）。この工程で容器２１内に発生した雑菌を減少させる。本実施形態ではステップＳ２では温度６０℃の条件で、１５分保持しているが、本発明の目的を損なわない限り、適宜変更可能である（好適には温度５５～６３℃、処理時間５～３０分）。 Next, the process proceeds to step S2, and the storage unit 41 outputs a drive signal to the heating unit 51 based on the program and holds the drive signal under the condition of a temperature of 60 ° C. (disinfection step). In this step, germs generated in the container 21 are reduced. In the present embodiment, the temperature is kept at 60 ° C. for 15 minutes in step S2, but it can be appropriately changed as long as the object of the present invention is not impaired (preferably the temperature is 55 to 63 ° C. and the treatment time is 5 to 5 to 5). 30 minutes).

次いで、ステップＳ３に進み、プログラムに基づいて記憶部４１が駆動信号を加熱部５１に出力して容器２１の加熱を止め、温度４０℃になったのちにその温度で保持する（発芽熟成工程）。この工程で発芽玄米が発芽玄米の食味がより改善すると共に生成するＧＡＢＡ量が増加する。本実施形態ではステップＳ３では温度４０℃の条件で、４時間保持しているが、本発明の目的を損なわない限り、適宜変更可能である（好適には温度３０～４５℃、浸漬時間２～６時間）。 Next, the process proceeds to step S3, and the storage unit 41 outputs a drive signal to the heating unit 51 based on the program to stop the heating of the container 21, and after the temperature reaches 40 ° C., the temperature is maintained at that temperature (germination and aging step). .. In this step, the germinated brown rice improves the taste of the germinated brown rice and the amount of GABA produced increases. In the present embodiment, in step S3, the temperature is kept at 40 ° C. for 4 hours, but it can be appropriately changed as long as the object of the present invention is not impaired (preferably, the temperature is 30 to 45 ° C. and the immersion time is 2 to 2 to 6 hours).

次いで、ステップＳ２と同条件のステップＳ４（消毒工程）に進み、容器２１内に発生した雑菌を減少させ、次いで、ステップＳ３と同条件のステップＳ５（発芽熟成工程）に進み、玄米の発芽を促進させ、発芽玄米を熟成させる。この消毒工程及び発芽熟成工程を炊飯工程に供されるまで繰り返すことにより、容器２１内に雑菌を増加させることなく、食味が改善し、生成するＧＡＢＡ等の有用成分量が増加した発芽玄米を製造する。 Next, the process proceeds to step S4 (disinfection step) under the same conditions as step S2 to reduce germs generated in the container 21, and then to step S5 (germination aging step) under the same conditions as step S3 to germinate brown rice. Promote and ripen germinated brown rice. By repeating this disinfection step and germination aging step until the rice is cooked, germinated brown rice is produced in which the taste is improved and the amount of useful components such as GABA produced is increased without increasing germs in the container 21. do.

なお、本実施形態では消毒工程（ステップＳ２，Ｓ４）及び発芽熟成工程（ステップＳ３，Ｓ５）はそれぞれ２回であるが、本発明の目的を損なわない限り、２回以上であってもよい。また、本実施形態では消毒工程（ステップＳ２，Ｓ４）の同一の温度及び時間であるが、異なる温度（好適には３０～４５℃の範囲）、時間（好適には２～６時間の範囲）で行ってもよい。また、本実施形態では発芽熟成工程（ステップＳ３，Ｓ５）の同一の温度及び時間であるが、異なる温度（好適には５５～６３℃の範囲）、時間（好適には５～３０分）で行ってもよい。 In the present embodiment, the disinfection step (steps S2 and S4) and the germination ripening step (steps S3 and S5) are each performed twice, but may be performed twice or more as long as the object of the present invention is not impaired. Further, in the present embodiment, the disinfection steps (steps S2 and S4) have the same temperature and time, but different temperatures (preferably in the range of 30 to 45 ° C.) and time (preferably in the range of 2 to 6 hours). You may go by. Further, in the present embodiment, the germination and aging steps (steps S3 and S5) have the same temperature and time, but at different temperatures (preferably in the range of 55 to 63 ° C.) and time (preferably 5 to 30 minutes). You may go.

次いで、ステップＳ６に進み、プログラムに基づいて記憶部４１が駆動信号を加熱部５１に出力して容器２１の加熱を行い、炊飯を行う（炊飯工程）。本実施形態の炊飯工程は、一般的な炊飯の条件を採用しており、容器２１内の温度は８～１５分で約１００℃に上昇し、２０分以上、約１００℃を維持させ、約９５℃で蒸らすことで炊飯して、発芽玄米米飯を製造する。製造された発芽玄米米飯は、容器２１内で６５～８０℃程度の温度で保温される。 Next, the process proceeds to step S6, and the storage unit 41 outputs a drive signal to the heating unit 51 based on the program to heat the container 21 and cook rice (rice cooking step). The rice cooking process of the present embodiment adopts general rice cooking conditions, and the temperature inside the container 21 rises to about 100 ° C. in 8 to 15 minutes and is maintained at about 100 ° C. for 20 minutes or more, and is about. The rice is cooked by steaming at 95 ° C to produce germinated brown rice. The produced germinated brown rice is kept warm in the container 21 at a temperature of about 65 to 80 ° C.

本実施形態の発芽玄米用調理装置１０は容器２１が圧力釜構造を採用しているため、約１２０℃まで温度上げることができ、必要に応じてより柔らかい発芽玄米米飯を得ることができる。 Since the container 21 of the cooking device 10 for germinated brown rice of the present embodiment adopts a pressure cooker structure, the temperature can be raised to about 120 ° C., and softer germinated brown rice can be obtained as needed.

以上、図面を参照して本発明の実施形態について述べたが、今回開示された実施形態はすべての点で例示であって制限的なものではない。特に、今回開示された実施形態において、明示的に開示されていない事項、例えば、運転条件や操業条件、各種パラメータ、構成物の寸法、重量、体積などは、当業者が通常実施する範囲を逸脱するものではなく、通常の当業者であれば、容易に想定することが可能な値を採用することができ、制限的なものではない。 Although the embodiments of the present invention have been described above with reference to the drawings, the embodiments disclosed this time are exemplary in all respects and are not limiting. In particular, in the embodiments disclosed this time, matters not explicitly disclosed, such as operating conditions, operating conditions, various parameters, dimensions, weights, volumes of components, etc., deviate from the scope normally implemented by those skilled in the art. It is not a limitation, and a person skilled in the art can adopt a value that can be easily assumed, and is not a limitation.

例えば、本発明の実施形態の発芽玄米用調理装置１０においては、プログラムは内臓の記憶部４１に格納されているが、プログラムを外部のコンピュータが読み取り可能な記録媒体に格納し、外部のコンピュータを介して、発芽玄米用調理装置を操作するように構成してもよい。 For example, in the germinated brown rice cooking apparatus 10 of the embodiment of the present invention, the program is stored in the built-in storage unit 41, but the program is stored in a recording medium readable by an external computer, and the external computer is stored. It may be configured to operate the germinated brown rice cooking device.

以下に実施例を挙げて本発明をより具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

市販の炊飯器（ミニライスクッカーＬＲＣ－Ｔ１０６、アルファックス・コイズミ株式会社製）を転用し、上記本発明の発芽玄米用調理装置１０に準じた構成の装置を使用した。以下の通り、図４に準じる条件で発芽玄米の製造を行い、得られた発芽玄米を炊飯した。 A commercially available rice cooker (Mini Rice Cooker LRC-T106, manufactured by Alfax Koizumi Co., Ltd.) was diverted, and an apparatus having a configuration similar to the above-mentioned cooking apparatus 10 for germinated brown rice of the present invention was used. As described below, germinated brown rice was produced under the conditions according to FIG. 4, and the obtained germinated brown rice was cooked.

＜炊飯例１＞（比較例）
まず、玄米１００ｇ（ゆめぴりか・北海道産）及び水２００ｍＬを容器に入れ（初期温度２２℃）、４０℃で２４０分保持し（発芽工程Ｓ１）、発芽玄米（Ａ）を得た。次いで、水を交換することなく炊飯し（炊飯時間：約４０分）、発芽玄米米飯（Ａ）を得た。 <Rice cooking example 1> (Comparative example)
First, 100 g of brown rice (Yumepirika, produced in Hokkaido) and 200 mL of water were placed in a container (initial temperature 22 ° C.) and held at 40 ° C. for 240 minutes (germination step S1) to obtain germinated brown rice (A). Then, rice was cooked without exchanging water (rice cooking time: about 40 minutes) to obtain germinated brown rice (A).

＜炊飯例２＞（実施例）
まず、玄米１００ｇ（ゆめぴりか・北海道産）及び水２００ｍＬを容器に入れ（初期温度２２℃）、４０℃で２４０分保持した（発芽工程Ｓ１）。次いで、６０℃に昇温し１５分保持した（消毒工程Ｓ２）。その後、徐冷して４０℃で２４０分保持し（発芽熟成工程Ｓ３）、発芽玄米（Ｂ）を得た。次いで、水を交換することなく炊飯し（炊飯時間：約４０分）、発芽玄米米飯（Ｂ）を得た。 <Rice cooking example 2> (Example)
First, 100 g of brown rice (Yumepirika, produced in Hokkaido) and 200 mL of water were placed in a container (initial temperature 22 ° C.) and held at 40 ° C. for 240 minutes (germination step S1). Then, the temperature was raised to 60 ° C. and held for 15 minutes (disinfection step S2). Then, it was slowly cooled and kept at 40 ° C. for 240 minutes (germination aging step S3) to obtain germinated brown rice (B). Then, rice was cooked without exchanging water (rice cooking time: about 40 minutes) to obtain germinated brown rice (B).

＜炊飯例３＞（実施例）
まず、玄米１００ｇ（ゆめぴりか・北海道産）及び水２００ｍＬを容器に入れ（初期温度２２℃）、４０℃で２４０分保持し（発芽工程Ｓ１）、次いで、６０℃に昇温し１５分保持した（消毒工程Ｓ２）。次いで、徐冷して４０℃で２４０分保持し（発芽熟成工程Ｓ３）、再度６０℃に昇温し１５分保持した（消毒工程Ｓ４）。その後、徐冷して４０℃で２４０分保持し（発芽熟成工程Ｓ５）、発芽玄米（Ｃ）を得た。次いで、水を交換することなく炊飯し（炊飯時間：約４０分）、発芽玄米米飯（Ｃ）を得た。 <Rice cooking example 3> (Example)
First, 100 g of brown rice (Yumepirika, produced in Hokkaido) and 200 mL of water were placed in a container (initial temperature 22 ° C.) and held at 40 ° C. for 240 minutes (germination step S1), then heated to 60 ° C. and held for 15 minutes. (Disinfection step S2). Then, the mixture was slowly cooled and held at 40 ° C. for 240 minutes (germination and aging step S3), heated again to 60 ° C. and held for 15 minutes (disinfection step S4). Then, it was slowly cooled and kept at 40 ° C. for 240 minutes (germination aging step S5) to obtain germinated brown rice (C). Then, rice was cooked without exchanging water (rice cooking time: about 40 minutes) to obtain germinated brown rice (C).

表１に発芽玄米米飯（Ａ），（Ｂ）及び（Ｃ）のＧＡＢＡ含有量、食味評価の結果をまとめて示す。また、表１には参考例として未処理の生玄米（ゆめぴりか・北海道産）のＧＡＢＡ含有量も併せて示す。なお、表１において、ＧＡＢＡ含有量は、測定対象の水分を常圧加熱乾燥法で十分に除去した乾燥物基準の値である。 Table 1 summarizes the results of GABA content and taste evaluation of germinated brown rice (A), (B) and (C). Table 1 also shows the GABA content of untreated raw brown rice (Yumepirika, produced in Hokkaido) as a reference example. In Table 1, the GABA content is a value based on a dried product obtained by sufficiently removing the water content to be measured by a normal pressure heating and drying method.

Figure 2022098044000002
Figure 2022098044000002

表１の通り、発芽玄米米飯（Ａ）は生玄米よりＧＡＢＡ含有量が増加していることから、発芽工程Ｓ１における玄米の発芽で生成したＧＡＢＡが炊飯後も残存していることが認められた。さらに、消毒工程及び発芽熟成工程を有する発芽玄米米飯（Ｂ）及び（Ｃ）ではＧＡＢＡ含有量がさらに増加し、食味が改良し、発芽玄米米飯（Ａ）で若干認められた腐敗臭が発芽玄米米飯（Ｂ）及び（Ｃ）では認められなかった。特に消毒工程及び発芽熟成工程を２回繰り返した発芽玄米米飯（Ｃ）ではＧＡＢＡ含有量が最も多く、食味よく、良い香りであった。
これらの結果から玄米の発芽工程の後に消毒工程及び発芽熟成工程を有することによって（特には消毒工程及び発芽熟成工程の繰り返し）、炊飯後の発芽玄米米飯のＧＡＢＡ含有量、食味、香りの全ての面で改善することが明らかとなった。 As shown in Table 1, since the GABA content of germinated brown rice (A) was higher than that of raw brown rice, it was confirmed that GABA produced by germination of brown rice in the germination step S1 remained after cooking. .. Further, in the germinated brown rice (B) and (C) having the disinfection step and the germination aging step, the GABA content was further increased, the taste was improved, and the rotten odor slightly observed in the germinated brown rice (A) was germinated brown rice. It was not found in rice (B) and (C). In particular, the germinated brown rice (C) in which the disinfection step and the germination aging step were repeated twice had the highest GABA content, and had a good taste and a good aroma.
From these results, by having a disinfection step and a germination ripening step after the germination step of brown rice (particularly, the disinfection step and the germination ripening step are repeated), the GABA content, taste and aroma of the germinated brown rice after cooking are all. It became clear that there was an improvement in terms of aspects.

１０ 発芽玄米用調理装置
２０ 本体
２１ 容器
２２ 操作パネル
３０ 蓋体
３１ 放熱板
３２ 蒸気孔
４０ 制御基板
４１ 記憶部
４２ 制御部
４３ タイマー
５１ 加熱部
５２ 温度測定部 10 Cooking device for germinated brown rice 20 Main body 21 Container 22 Operation panel 30 Lid 31 Heat dissipation plate 32 Steam hole 40 Control board 41 Storage unit 42 Control unit 43 Timer 51 Heating unit 52 Temperature measurement unit

すなわち、本発明は、以下の発明に係るものである。
＜１＞ 容器内で玄米を浸漬水に浸漬し、３０℃以上４５℃以下に保持して玄米を発芽させる発芽工程と、前記発芽工程の後に、前記容器を、浸漬水を交換することなく、５５℃以上６５℃以下に保持し雑菌を減少させる雑菌減少工程と、前記雑菌減少工程の後に、前記容器を、浸漬水を交換することなく、３０℃以上４５℃以下に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程と、を有し、
前記雑菌減少工程と前記発芽熟成工程とを浸漬水を交換することなく繰り返す発芽玄米の製造方法。
＜２＞ 前記発芽工程の浸漬時間が２時間以上６時間以下である＜１＞に記載の発芽玄米の製造方法。
＜３＞ 前記雑菌減少工程の処理時間が５分以上３０分以内である＜１＞または＜２＞に記載の発芽玄米の製造方法。
＜４＞ 前記発芽熟成工程の浸漬時間が２時間以上６時間以下である＜１＞から＜３＞のいずれかに記載の発芽玄米の製造方法。
＜５＞ ＜１＞から＜４＞のいずれかに記載の製造方法で得られた発芽玄米を、発芽玄米の製造に用いた浸漬水を交換せず、そのまま炊飯水として使用して、前記容器内で加熱し炊飯する炊飯工程を有する発芽玄米米飯の製造方法。 That is, the present invention relates to the following invention.
<1> A germination step in which brown rice is immersed in soaking water in a container and kept at 30 ° C. or higher and 45 ° C. or lower to germinate brown rice, and after the germination step, the container is not replaced with soaking water. After the germ reduction step of keeping at 55 ° C. or higher and 65 ° C. or lower to reduce germs , and the germination reduction step, the container is kept at 30 ° C. or higher and 45 ° C. or lower without exchanging the immersion water to germinate brown rice. Has a germination aging process, which matures the germinated brown rice while further promoting
A method for producing germinated brown rice, in which the germination reduction step and the germination ripening step are repeated without exchanging soaking water .
<2> The method for producing germinated brown rice according to <1>, wherein the soaking time in the germination step is 2 hours or more and 6 hours or less.
<3> The method for producing germinated brown rice according to <1> or <2> , wherein the treatment time of the germination reduction step is 5 minutes or more and 30 minutes or less.
<4> The method for producing germinated brown rice according to any one of <1> to <3> , wherein the soaking time in the germination aging step is 2 hours or more and 6 hours or less.
<5> The germinated brown rice obtained by the production method according to any one of <1> to <4> is used as it is as rice cooking water without replacing the immersion water used for producing the germinated brown rice. A method for producing germinated brown rice, which has a rice cooking process in which the rice is heated and cooked inside.

＜６＞ ＜１＞から＜４＞のいずれかに記載の発芽玄米の製造方法、又は＜５＞に記載の発芽玄米米飯の製造方法に用いる発芽玄米用調理装置であって、
玄米と浸漬水とを収容可能な容器と、前記容器の温度を制御する温度制御手段と、発芽玄米用調理装置の機能の少なくとも一部をコンピュータに実行させるためのプログラムと、を備えた発芽玄米用調理装置。
＜７＞ ＜６＞に記載の発芽玄米用調理装置のプログラムであって、前記容器内で玄米を浸漬水に浸漬し、３０℃以上４５℃以下に保持して玄米を発芽させる発芽工程を実行する手順と、前記発芽工程の後に、前記容器を、浸漬水を交換することなく、５５℃以上６５℃以下に保持し雑菌を減少させる雑菌減少工程を実行する手順と、前記雑菌減少工程の後に、前記容器を、浸漬水を交換することなく、雑菌減少工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程を実行する手順と、前記容器内で加熱し炊飯する炊飯工程を実行する手順と、をコンピュータに実行させるためのプログラム。
＜８＞ ＜７＞に記載のプログラムを記録したコンピュータ読み取り可能な記録媒体。
 <6> A cooking apparatus for germinated brown rice used in the method for producing germinated brown rice according to any one of <1> to <4> or the method for producing germinated brown rice according to <5> .
Germinated brown rice equipped with a container capable of accommodating brown rice and soaking water, a temperature control means for controlling the temperature of the container, and a program for causing a computer to perform at least a part of the functions of a cooking device for germinated brown rice. Cooking equipment.
<7> In the program of the cooking device for germinated brown rice according to <6> , the germination step of immersing brown rice in the dipping water in the container and keeping it at 30 ° C. or higher and 45 ° C. or lower to germinate brown rice is executed. After the germination step, and after the germination step, the container is held at 55 ° C. or higher and 65 ° C. or lower to reduce germs . The procedure for performing the germination aging step of aging the germinated brown rice while keeping the container at a temperature lower than the temperature of the germ reduction step without exchanging the soaking water and further promoting the germination of the brown rice, and the inside of the container. A procedure to execute the rice cooking process of heating and cooking rice with, and a program to make the computer execute.
<8> A computer-readable recording medium on which the program described in <7> is recorded.

本発明の発芽玄米の製造方法は、容器内で玄米を浸漬水に浸漬し、３０℃以上４５℃以下に保持して玄米を発芽させる発芽工程と、前記発芽工程の後に、前記容器を、浸漬水を交換することなく、５５℃以上６５℃以下に保持し雑菌を減少させる雑菌減少工程と、前記雑菌減少工程の後に、前記容器を、浸漬水を交換することなく、３０℃以上４５℃以下に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程と、を有
し、前記雑菌減少工程と前記発芽熟成工程とを浸漬水を交換することなく繰り返すことを特徴とする
なお、以下の説明において、「雑菌減少工程」を、「消毒工程」と記載するが、後述するように玄米の酵素が失活しない温度に保持し雑菌を減少させる工程を意味するものである。

The method for producing germinated brown rice of the present invention includes a germination step of immersing brown rice in a container in soaking water and keeping it at 30 ° C. or higher and 45 ° C. or lower to germinate brown rice, and a germination step, in which the container is immersed. After the germ reduction step of keeping the temperature at 55 ° C or higher and 65 ° C or lower without exchanging water and the germ reduction step, the container is placed at 30 ° C or higher and 45 ° C or lower without replacing the immersion water. It has a germination aging process to ripen the germinated brown rice while keeping it in the germination and further promoting the germination of the brown rice.
It is characterized in that the germination reduction step and the germination ripening step are repeated without exchanging the soaking water .
In the following description, the "bacteria reduction step" is referred to as a "disinfection step", but as will be described later, it means a step of keeping the temperature at which the enzyme of brown rice is not inactivated to reduce the germs.

Claims (9)

容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる発芽工程と、
前記発芽工程の後に、前記容器を、浸漬水を交換することなく、前記発芽工程の温度より高温であって玄米の酵素が失活しない温度に保持し雑菌を減少させる消毒工程と、
前記消毒工程の後に、前記容器を、浸漬水を交換することなく、消毒工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程と、
を有することを特徴とする発芽玄米の製造方法。 A germination process in which brown rice is immersed in soaking water in a container and kept at a predetermined temperature to germinate brown rice.
After the germination step, a disinfection step of keeping the container at a temperature higher than the temperature of the germination step and not inactivating the enzyme of brown rice to reduce germs without exchanging the soaking water.
After the disinfection step, the germination aging step of aging the germinated brown rice while keeping the container at a temperature lower than the temperature of the disinfection step without exchanging the soaking water to further promote the germination of brown rice.
A method for producing germinated brown rice. 前記消毒工程と前記発芽熟成工程とを浸漬水を交換することなく繰り返して行う請求項１に記載の発芽玄米の製造方法。 The method for producing germinated brown rice according to claim 1, wherein the disinfection step and the germination aging step are repeated without exchanging the soaking water. 前記発芽工程の温度が３０℃以上４５℃以下であり、浸漬時間が２時間以上６時間以下である請求項１または２に記載の発芽玄米の製造方法。 The method for producing germinated brown rice according to claim 1 or 2, wherein the temperature of the germination step is 30 ° C. or higher and 45 ° C. or lower, and the soaking time is 2 hours or longer and 6 hours or shorter. 前記消毒工程の温度が５０℃以上６５℃以下であり、処理時間が５分以上３０分以内である請求項１から３のいずれかに記載の発芽玄米の製造方法。 The method for producing germinated brown rice according to any one of claims 1 to 3, wherein the temperature of the disinfection step is 50 ° C. or higher and 65 ° C. or lower, and the treatment time is 5 minutes or more and 30 minutes or less. 前記発芽熟成工程の温度が３０℃以上４５℃以下であり、浸漬時間が２時間以上６時間以下である請求項１から４のいずれかに記載の発芽玄米の製造方法。 The method for producing germinated brown rice according to any one of claims 1 to 4, wherein the temperature of the germination and aging step is 30 ° C. or higher and 45 ° C. or lower, and the soaking time is 2 hours or longer and 6 hours or shorter. 請求項１から５のいずれかに記載の製造方法で得られた発芽玄米を、前記容器内で加熱し炊飯する炊飯工程を有することを特徴とする発芽玄米米飯の製造方法。 A method for producing germinated brown rice, which comprises a rice cooking step of heating and cooking germinated brown rice obtained by the production method according to any one of claims 1 to 5. 炊飯工程において、発芽玄米の製造に用いた浸漬水を交換せず、そのまま炊飯水として使用する請求項６に記載の発芽玄米米飯の製造方法。 The method for producing germinated brown rice according to claim 6, wherein in the rice cooking step, the immersion water used for producing the germinated brown rice is not replaced and is used as it is as the rice cooking water. 請求項１から５のいずれかに記載の発芽玄米の製造方法、又は請求項６若しくは７に記載の発芽玄米米飯の製造方法に用いる発芽玄米用調理装置であって、
玄米と浸漬水とを収容可能な容器と、前記容器の温度を制御する温度制御手段と、発芽玄米用調理装置の機能の少なくとも一部をコンピュータに実行させるためのプログラムと、を備えた発芽玄米用調理装置。 A cooking apparatus for germinated brown rice used in the method for producing germinated brown rice according to any one of claims 1 to 5 or the method for producing germinated brown rice according to claim 6 or 7.
Germinated brown rice equipped with a container capable of accommodating brown rice and soaking water, a temperature control means for controlling the temperature of the container, and a program for causing a computer to perform at least a part of the functions of a cooking device for germinated brown rice. Cooking equipment. 請求項８に記載の発芽玄米用調理装置のプログラムであって、
前記容器内で玄米を浸漬水に浸漬し、所定の温度に保持して玄米を発芽させる発芽工程を実行する手順と、
前記発芽工程の後に、前記容器を、浸漬水を交換することなく、前記発芽工程の温度より高温であって玄米の酵素が失活しない温度に保持し雑菌を減少させる消毒工程を実行する手順と、
前記消毒工程の後に、前記容器を、浸漬水を交換することなく、消毒工程の温度より低温に保持し、玄米の発芽をさらに促進しつつ、発芽玄米を熟成させる発芽熟成工程を実行する手順と、
前記容器内で加熱し炊飯する炊飯工程を実行する手順と、
をコンピュータに実行させるためのプログラム。 The program of the cooking apparatus for germinated brown rice according to claim 8.
A procedure for performing a germination step of immersing brown rice in the dipping water in the container and keeping the temperature at a predetermined temperature to germinate the brown rice.
After the germination step, the procedure for performing a disinfection step of keeping the container at a temperature higher than the temperature of the germination step and not inactivating the enzyme of brown rice to reduce germs without exchanging the soaking water. ,
After the disinfection step, the procedure for performing the germination aging step of aging the germinated brown rice while keeping the container at a temperature lower than the temperature of the disinfection step without exchanging the soaking water and further promoting the germination of the brown rice. ,
The procedure for executing the rice cooking process of heating and cooking rice in the container, and
A program that lets your computer run.
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CN106819852A (en) * 2017-03-03 2017-06-13 浙江大学 The method for improving brown rice/sprouted unpolished rice mouthfeel
KR101853411B1 (en) * 2017-12-15 2018-04-30 주식회사 바이오식품연구소 Method for preparing germinated brown rice using edible microorganism

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