JP2706888B2 - Method for processing rice using lactic acid bacteria, processed food using the rice, and method for producing low-protein cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating rice which can produce low-protein, low-potassium, low-phosphorus rice having a very good taste.

[0002]

2. Description of the Related Art Conventional low-protein, low-potassium, and low-phosphorus rice is obtained by mixing starch with gelatinized starch and then drying the granulated rice into rice granules. Or a substitute of high-polished rice for sake brewing.

[0003] Further, low protein rice mainly aimed at reducing allergens is produced by treating rice with a surfactant or an enzyme to decompose and remove allergen proteins.

[0004]

SUMMARY OF THE INVENTION Conventional low proteins,
Low-potassium and low-phosphorus rice has poor rice-cooking properties, making it difficult to obtain good cooked rice, and is expensive due to poor production efficiency in the processing step.
In addition, low-allergen rice is also very expensive due to its special manufacturing method, and is used as a daily staple food by people with renal disease.
There is a problem that the economic burden on users is extremely large.

[0005]

Means for Solving the Problems The present invention is characterized in that the polished rice is washed with water and then subjected to lactic acid fermentation. Protein, low potassium,
This is to obtain low phosphorus rice.

[0006] For this reason, in the present invention, the reduction of protein is achieved by polishing rice to a degree of milling of 90% or less of the weight of brown rice, and desirably to 88-89% to prevent a decrease in taste and to improve the taste during lactic acid fermentation. Prevents abnormal fermentation due to contamination by various bacteria.

[0007] Furthermore, in order to remove various bacteria even during rice washing, 0.01% of polysaccharides such as microbubble dispersed water and pectic substances are added.
Wash the rice with dispersed water to remove as much bacteria as possible on the rice grain surface.

[0008] The lactic acid fermentation of the washed rice thus obtained is as follows.
1.5 to 2 times the amount of washed rice is added to immersion water containing 2 to 10% of saccharides and 10 ⁷ to 10 ⁸ lactic acid bacteria per ml. This is fermented under anaerobic conditions at an appropriate temperature for fermentation of lactic acid bacteria for 1 to 7 days to reduce protein. At this time, potassium and phosphorus among the inorganic salts in the rice grains decrease, and calcium does not decrease. Rice that has been fermented is washed with water and de-lactic acid is obtained.

[0009] When low-protein, low-potassium, and low-phosphorus rice obtained by lactic acid fermentation is used as cooked rice, the lactic acid fermentation smell can be reduced by steaming the rice once, or by immersing the steamed rice in warm water and steaming the rice again. It measures the disappearance and obtains a stable rice grain shape.

Further, by milling low protein, low potassium and low phosphorus rice obtained by lactic acid fermentation, it becomes possible to process dumplings and rice confections excellent in heat gelatinization property and aging property. It becomes rice flour that can be used for processed products such as ice cream and mayonnaise.

[0011]

EXAMPLES Examples of the present invention will be shown below, but these examples are merely for the purpose of assisting the understanding of the present invention, and it is a matter of course that the present invention is not limited by these examples. Must be understood.

Example 1 8 kg of brown rice was polished to obtain 7 kg of polished rice. This was washed for 8 minutes by a bubble water washing method, and then sealed and filled with nitrogen gas into a low oxygen-permeable packaging material together with 12 liters of 2% fructose and lactic acid bacteria dispersed therein, and lactic acid fermentation was performed at 37 ° C. Was. After the fermentation, rinsing was performed to remove lactic acid during 15 minutes while occasionally changing water.

The daily change of the protein content due to lactic acid fermentation is shown in Table 1, and it was found that the protein content was reduced at a rate of about 0.5% per day.

[0014]

[Table 1]

[0015] Further, as shown in Table 2, the change of the inorganic salts at this time was found to be a sharp decrease in the contents of potassium and phosphorus, and no decrease in calcium was observed.

[0016]

[Table 2]

Example 2 When the rice obtained in Example 1 is converted into cooked rice, as shown in Table 3, the rice grains are too soft and sticky by the usual cooking method. for that reason,
3 kg of rice of Example 1 is steamed with a steamer at a pressure of 0.1 kg / cm.
It was steamed ² for 20 minutes to 45 seconds immersion water in the 30 ° C. warm water.

This was loosened and 200 g each was filled in a heat-resistant container. This was further steamed for 150 minutes in a siro. At this time, when the container was steamed without being sealed, it was sealed after steaming was completed, and sterilized by steaming for another 15 minutes.

The same treatment was performed when a continuous rice cooker was used as a simple steamer without using a siro. The cooked rice thus prepared had a solid rice grain as shown in Table 3, and had a good taste.

[0020]

[Table 3]

Example 3 The rice obtained in Example 1 was pulverized by an air current pulverizer and then adjusted to a water content of 13% by a fluidized bed drier to obtain rice flour. The rice flour thus obtained was almost a starch having a double grain structure.
As a result, rice flour having a slightly higher gelatinization start temperature, a lower cooling viscosity and a stable starch characteristic was obtained.

[0022]

[Table 4]

As shown in Table 5, the amino acid balance was changed, the essential amino acid composition was increased, and the total amino acid content was also increased.

[0024]

[Table 5]

Further, the protein gel was excellent in affinity with fats and oils, and became complex with protein such as egg white, so that the protein gel became soft.

Example 4 The rice flour obtained in Example 3 was steamed for 8 minutes in a small steaming machine.
Kashiwa mochi dough beaten with a water-cooled punch was prepared. The dough obtained in this way is rich in extensibility, has a slow aging, and has a long life.

Also, 10 g of the rice flour obtained in Example 3 was
It was prepared as ml of size liquid. Using this, ice cream and mayonnaise were prepared. Since the ice cream thus prepared does not use cream, it becomes a low calorie ice cream using rice as a raw material, and mayonnaise uses less than half the amount of fats and oils.

Further, bread rice was blended with the rice flour for bread and the rice flour obtained in Example 3, and bread was manufactured using the rice flour prepared for bread blended with powdered active gluten. The bread thus obtained had a good yeast fermentation aroma, a large volume at the time of baking, and a bread rich in rice flavor.

Therefore, it was confirmed that by using the rice flour obtained in Example 3, as shown in Table 6, very excellent properties could be imparted to the processed rice product.

[0030]

[Table 6]

[0031]

According to the present invention, it is possible to provide not only a method for reducing components such as protein, potassium and phosphorus which are harmful to a kidney disease patient among the components contained in rice, but also various processed foods. By adding the lactic acid-fermented rice of the present invention to the above, a product having a novel flavor can be obtained.

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Claims (4)

(57) [Claims] 1. A method for treating rice, comprising washing raw rice, followed by lactic acid fermentation at a suitable fermentation temperature together with a liquid in which sugars and lactic acid bacteria are dispersed . 2. A method for producing cooked rice, rice flour, rice cake, rice confectionery, ice cream, mayonnaise, which is produced using lactic acid-fermented rice treated by the method for treating rice according to claim 1. 3. A method for producing cooked rice, comprising steaming lactic acid-fermented rice treated by the method for treating rice according to claim 1 and then cooking rice. 4. A method for producing cooked rice, comprising steaming lactic acid-fermented rice treated by the method for treating rice according to claim 1, immersing the rice in warm water, absorbing the water, steaming again, and cooking the rice.