JP3055832B2 - Processed brown rice for food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to processed brown rice for food and a method for producing the same. The processed brown rice for food according to the present invention is used as an excellent food material in the production of various foods such as bread, and brown rice is applied to various foods without giving any discomfort or discomfort at all. It can be added and can impart not only the nutritional value of brown rice but also excellent flavor to various foods.

[0002]

2. Description of the Related Art Brown rice is used for food as well as a method of directly using brown rice itself as a brown rice meal or brown rice or a brown rice bread made by using brown rice flour as a part of bread making material. It is only known how to use it as a raw material or food material ("Kojien"
Third Edition, Iwanami (Showa 61-10-6) p. 780; Sakurai Yoshito ed. "Comprehensive food encyclopedia (new edition)" Tokyo Dobunshoin (Showa 46)
-3-15) p. 223) Particularly in the latter case, regarding the use of brown rice as a food material, there is no developed versatile brown rice for food materials that can be widely used for various foods. It is.

[0003]

As an example of using brown rice as a food material, brown rice bread using brown rice powder as described above is known. However, the texture and taste are poor, and there is a need to improve this point. A large amount of water and additives must be used. As described above, the conventional method does not give much consideration to the processing of brown rice itself, and even more, processed brown rice as a versatile food material that can be used for other foods has not yet been successfully developed. unknown.

[0004] Accordingly, the problem to be solved by the present invention is to focus on the high nutritional value inherent in brown rice, and it is excellent in flavor and texture that can be widely used in various foods, and is easy to handle and industrial processing. The purpose is to develop a suitable new type of processed brown rice.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to achieve the above object, that is, to newly develop an excellent processed brown rice which can be used as a food material. After flying at high temperature, adding water, and then heat-treating with intermittent stirring, the hard brown rice became soft to the core, but it did not become paste-like, and the grains did not stick together and had a savory flavor. It has been confirmed for the first time that it becomes a food material that can be colored beautifully and can be widely used not only for bread but also for various foods, and has finally completed the present invention.

[0006] In order to practice the present invention, first brown rice is fried in edible oil. As the edible oil, palm oil, rice oil, cottonseed oil, corn oil, rapeseed oil and all other edible oils can be used alone or in combination of two or more. The flying temperature is 180 ° C. or higher. At a temperature lower than that, a fragrant scent is not imparted and a desirable brown color is not imparted. However, if the temperature exceeds 200 ° C., care must be taken because brown rice may be excessively heated, dehydrated and colored. The flying time is 0.5 to 10 minutes, preferably 2 to 5 minutes.

After flying, the oil adhering to the brown rice is removed. As a method therefor, it is allowed to fall naturally, filtered, centrifuged, or a known oil removing method can be appropriately used. After removing the oil, the process may be immediately shifted to the next step, but it is preferable that the oil is once cooled to room temperature to about 100 ° C.

[0008] The brown rice which has been fried is 0.5 to 5
The water is added twice, preferably two to three times, and heat-treated while continuing light intermittent stirring. For example, it is only necessary to add the browned rice and water to a food heating device equipped with a stirring device such as a hot kneader and heat the mixture while stirring intermittently. Heating is
Any means can be used as long as it is gas, electricity, steam or other heating means. In the case of steam, for example, it is good to cook at a steam pressure of 0.5 to 5K, preferably 2 to 2.5K.

The brown rice cooked in this manner is uniformly heated without any unevenness in heating, and is colored in a desirable foxish or brownish color and has a fragrant scent. Although it can be eaten without resistance, unlike brown rice (brown rice meal), brown rice is separated without gelatinization and has extremely good dispersibility or fluidity. It is considered that these properties act comprehensively to give brown rice versatility as a food material and improve workability.

[0010] For this purpose, light intermittent stirring and heating is performed as described above, but it is preferable to use a double-bottomed kettle or pan as a device in order to prevent burning brown rice from burning. . The stirring speed is 4 to 100 rpm, preferably 4 to 100 rpm, because if the speed is too high, the brown rice gelatinizes and becomes brown rice, and if the speed is too low, the brown rice becomes scorched or cannot be uniformly heated. 0.5 rpm for 10 to 30 rpm, preferably 1 to 30 rpm
It is good to continue for 3 minutes. In addition, this stirring heating treatment
While the stirring is stopped for 0.5 to 10 minutes, preferably for 3 to 7 minutes, this intermittent operation is performed for 10 to 80 minutes, preferably 2 to 80 minutes.
It may be continued for 0 to 40 minutes. If the stirring stop time is too long, the brown rice is burnt or uniform heating is hindered, while if too short, the brown rice becomes paste-like and dispersibility decreases.

When the cooking is completed, processed brown rice for food, which is the object of the present invention, is obtained and can be appropriately used as a raw material or a material for various foods.

However, unless used immediately after cooking, preservative preservation treatment is performed after cooking, preferably after allowing to cool. All treatments can be used as long as they are safe and have good compatibility with other foods, such as vinegar, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and lactic acid. The content is adjusted to an acidic side, preferably 4.5 to 6.5, using a filler, and / or 0.1 to 5%, preferably 2 to 3% of an alcohol is added.

The processed brown rice thus preserved and preserved is aseptically filled and sealed into a plastic film bag can or a plastic tube to obtain a product. It was also confirmed that the adjusted brown rice thus obtained did not spoil even if left at a high temperature of 37 ° C. for one month, and the taste and texture were not impaired at all.

The processed brown rice thus obtained can be freely used as a food material or a food material, can produce various foods freely and widely, and imparts a high nutritional value to various foods. Not only can it improve the flavor, texture and / or appearance.

The processed brown rice according to the present invention can be widely used in the production of various foods, and includes cereal foods such as bread, confectionery, mochi, biscuits, cookies, etc .; konjac, Shirataki, agar; tofu, baked tofu, fried oil, Thick fried tofu, ganmodoki; other foods in general.

Hereinafter, embodiments and application examples of the present invention will be described.

[0017]

Example 1 Brown rice was fried in palm oil maintained at 180 to 200 ° C. for 4 minutes, centrifuged to remove oil, and allowed to cool to room temperature.

Next, 10 kg of brown rice after the completion of flying
, Hot kneader (Model KHV manufactured by Kajiwara Kogyo Co., Ltd.
-6E), 25 kg of water is added, and 7 to 30 rpm
The brown rice was cooked at a steam pressure of 2 to 2.5 K while stirring for 2 minutes at 5 m (variable) and stirring for 5 minutes and intermittent operation was continued for 30 minutes.

After cooking, add vinegar to adjust the pH to 5
6, and ethanol was added at 1.5%. Then, this was aseptically filled in a plastic bag-containing can and sealed to obtain a product.

The processed brown rice product for food thus manufactured was kept at 30 ° C. and 37 ° C. for one month, respectively, and the number of bacteria was measured. The results shown in Table 1 below were obtained.
As is clear from the results in Table 1, it was confirmed that the processed brown rice according to the present invention had excellent preservability, and that the flavor and texture were also excellent.

[0021]

[Table 1]

[0022]

APPLICATION EXAMPLE 1 A dough was produced using the composition shown in Table 2 below, using a high-speed mixer for bread under the conditions shown in Table 3 below, and producing bread containing brown rice by the direct kneading method.

[0023]

[Table 2]

[0024]

[Table 3]

Since the processed brown rice according to the present invention is not paste-like and has excellent dispersibility, the bread-making process was carried out smoothly, the workability was high, and the bread-making process was carried out extremely efficiently. Moreover, the obtained brown rice bread was not only excellent in appearance with the beautiful brown color of the flying brown rice scattered, but also excellent in taste, softness, flavor and texture, and very delicious. . 3 pieces of brown rice against flour
The same was true when using 0 to 40%.

[0026]

[Application Example 2] After putting 1200 kg of hot water of about 53 to 57 ° C into a konjac kneader, 45 kg of konjac fine powder
Was added little by little, and the mixture was stirred. When the mixture became gelatinous, 1 kg of calcium hydroxide was added, and while stirring, 60 kg of the processed brown rice produced in Example 1 (5% based on all raw materials) was added, followed by good stirring. This was molded and put into boiling water to produce konjac with brown rice.

Although the obtained konjac with brown rice contained brown rice, the texture was not completely different from that of a normal konjac product, and the flavor was excellent on the contrary, and was very delicious. The same applies when brown rice is used in an amount of 5 to 10% based on all the raw materials.

[0028]

[Application Example 3] Using 10 kg of soybeans, soymilk is produced according to a conventional method, and after adding 500 g of the processed brown rice obtained in Example 1, 300 g of bittern (calcium sulfate) is allowed to stand. By processing, tofu with brown rice was obtained. The obtained tofu was excellent in both texture and flavor, had no sense of incongruity even though brown rice was used, and was very delicious.

Further, the tofu containing brown rice obtained as described above is sliced, depressed and dehydrated, and is fried at a low temperature of about 110.degree. C. and then at a high temperature of about 200.degree. Manufactured. The resulting fried brown rice-containing oil was very delicious, as not only the fox-colored brown rice was scattered to give a beautiful appearance but also a savory flavor.

[0030]

According to the present invention, processed brown rice for food is produced for the first time. This processed brown rice can not only be used widely in various foods, but also improve the flavor and texture of the food, rather than impairing the original flavor and texture of the food. Without widespread use, it can be widely and efficiently used for the production of various foods.

Therefore, the processed brown rice according to the present invention can be said to be a highly versatile and highly versatile food material or food production material.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-234559 (JP, A) JP-A-52-44259 (JP, A) JP-A-60-164431 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/10

Claims (4)

(57) [Claims] 1. After brown rice is fried in oil at 180 ° C. or higher, oil attached to the brown rice is removed, and then water is added.
A method for producing a brown rice material for food processing, comprising heating the mixture while intermittently stirring the mixture. 2. The method according to claim 1, wherein the intermittent stirring and heating treatment is performed using pressurized steam in a double kettle with a stirrer. 3. The method according to claim 1, wherein after the heat treatment, an acidulant and / or an alcohol is added. 4. A brown rice material for food processing produced by the method according to any one of claims 1 to 3.