JP3255631B2 - Rice and its production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to rice having the same level of taste and stickiness as white rice and having nutrients exceeding germ rice and close to brown rice, or a method for producing such rice.

[0002]

2. Description of the Related Art Conventionally, when converting brown rice to "white rice",
Using a rice mill, two consecutive seats consisting of two steps of grinding and friction, three consecutive seats consisting of three steps of grinding and first friction and second friction, or grinding and first friction and second friction Friction and third
Rice milling by four consecutive seats composed of four steps of friction,
All of the skin and epidermis were removed, as was the germ.

[0003] The reason for increasing the number of joints here is to reduce frictional heat between rice grains, and also to increase the amount to be gradually removed to clean the rice surface. The amount to be removed was about 9 to 10% by weight of the rice grains, and the whiteness of the finished rice was brown rice whiteness + 19 to 20%.

[0003] When making "germ rice", the two steps of the first friction and the second friction are repeated several times to perform germ rice polishing,
All of the pericarp and epidermis were removed as with the polished rice, but the germ portion remained at 70-80%. The amount to be removed was about 8% by weight of the rice grains, and the whiteness of the finished rice was about + 15% of brown rice whiteness.

[0004] When converting brown rice into "brown rice" as a product, the rice is not polished and only the steps of removing foreign substances are performed, and packaging is performed as it is.

[0005]

However, in the case of "white rice", the germ part and the lateral cell layer and the tube cell layer of the pericarp are removed. In the case of "germ rice", the germ part is left, but the pericarp is also removed. However, there is a problem that lipids and other nutrients are lost because the horizontal cell layer and the tube cell layer are removed.

[0006] On the other hand, in the case of "brown rice", nutrients are not so much lost because the pericarp, which is a hard shell, is left as it is, and the germ part is not lost. However, the permeability of water during cooking is poor, and the rice is less delicious and less sticky. There was a problem.

An object of the present invention is to maintain the same umami and stickiness as white rice without losing lipids and other nutrients.

[0008]

According to a first aspect of the present invention, there is provided a method for producing rice, comprising the steps of: performing a grinding step of damaging the surface of brown rice to easily separate the epidermal layer and the mesocarp layer of the pericarp. after, and rubbed rice and rice and remove the skin layer and the mesocarp layer of pericarp, with leaving the transverse cell layer and the tube cell layers, comprising running the residue to friction step the germ portion, and wherein the I do.

[0009] The invention according to claim 2 is the method for producing <br/> rice according to claim 1, prior to the grinding step, mixed brown rice
A rough selection process is provided to remove contaminants.
Remove foreign matter and broken rice from the rice after the rubbing process
In the rice after the selection process and the friction process,
Glass selection process to remove rice that stones and insects ate, optional weight
A packing step for packing each time .

According to a third aspect of the present invention, in the method for producing rice according to the second aspect , the rice is preliminarily purified after the selection step.
The method is characterized by comprising a washing-free treatment step for washing .

[0011] The invention according to claim 4 is a method of claiming rice in rice.
Item 1. The rice is produced by the method for producing rice according to any one of Items 1 to 3.
The, characterized in that.

[0012]

Embodiments of the present invention will be described below. FIG. 1 shows an enlarged view of brown rice. In the figure, reference numeral 10 denotes a head of brown rice, reference numeral 12 denotes a vertical groove on the surface, and reference numeral 14 denotes an embryo portion provided at a tail portion. This brown rice is approximately 20 mg per grain. The germ part 14 is 1% by weight, that is, 0.2 mg.

FIG. 2 shows a cross section of the brown rice. As can be seen from FIG. 2, the brown rice is surrounded by the brown rice zone 16.
And a polished rice zone 18 covered by the brown rice zone 16. The brown rice zone 16 has a peel 20 and an epidermis 30.

The pericarp 20 comprises approximately 5% by weight of brown rice, ie, 1 mg, and comprises an epidermal layer 22, a mesocarp layer 24, a horizontal cell layer 26, and a tube cell layer 28.

[0015] skin 30 is approximately 3 to 3.5 wt% of brown rice, i.e. in 0.6～0.7Mg, the seed coat layer 32, an outer <br/> germ milk layer 34, the glue Konaso 36. Become.

On the other hand, the polished rice zone 18 contains approximately 9
At 0% by weight, that is, at 18 mg, it is composed of a starch layer 40 and a storage cell layer 42.

In addition, about 0.5 to 1% by weight of bran, chips and the like adhere to the surface of such brown rice.

When the rice according to the present invention is obtained from the brown rice described above, for example, as shown in FIG. 3, a "coarse selection process" is first performed, then a "coarse rice process" is performed, and then a "selection process" is performed. Then, a “glass selection process” is performed, and finally, a “packing process” is performed.

In the "rough selection process", foreign substances such as strings, stones and scrap rice mixed in brown rice are removed.

In the "rough milling process", two processes of grinding and friction, or one process of grinding and two processes of friction are performed using a rice mill, and a total of 80% of a desired whiteness is finished by grinding. Finish the remaining 20% with friction. The total removal amount is
3% by weight of rice grain.

In the grinding step, the surface of brown rice is scratched using a small sand of # 40 or more mesh and small, so that the epidermis layer 22 and the mesocarp layer 24 of the pericarp 20 are easily peeled off.

In the rubbing step, the rice is rubbed with rice to remove the epidermal layer 22 and the mesocarp layer 24 of the pericarp 20, leaving the transversal cell layer 26 and the duct cell layer 28, while leaving the embryo 14.

In the "selection process", foreign matter and broken rice are removed from the rice after the coarse rice polishing, and the rice is finished to a good quality.

In the "glass selection step", the rice that the glass, stones and insects ate is removed from the rice after the coarse rice polishing.

In the "packing process", packing is performed for each arbitrary weight.

In order to prepare unwashed rice that can be cooked without grinding, after performing a “selection process”, a “washless treatment process” in which the rice is washed in advance is performed. In the “dewashing process”,
There are a so-called wet method, in which the rice surface is finely finished with water, and a so-called BG method, in which the rice surface is finely finished with bran.

The rice produced as described above has a peel 20
Since the epidermis layer 22 and the mesocarp layer 24, which are hard shells, are removed, the water permeability during cooking is good, and the umami and stickiness of rice can be maintained at the same level as white rice.

In addition, since the lateral cell layer 26 and the tube cell layer 28 of the pericarp 20 are left and the embryo part 14 is left, as shown in Table 1 below, white rice and germ rice such as lipids, minerals, vitamins, niacin, etc. You can leave more nutrients.

[0029]

[Table 1]

[0032]

As described above, according to the present invention, since the epidermis layer and the mesocarp layer, which are hard shells of the pericarp, are removed, the water permeability during cooking is good, and the immersion time of the water can be lengthened. Without increasing the amount of water and without reducing the taste due to the hardness of the peel, the rice can maintain the same deliciousness and stickiness as white rice.

In addition to leaving the lateral cell layer and tube cell layer of the pericarp and leaving the embryo part, lipids, minerals, vitamins,
It can leave more nutrients than white rice and germ rice, such as niacin. There are many dietary fibers, not only for constipation prevention,
Organic substances can also be excluded.

According to the third aspect of the invention, the rice is cooked and eaten without the hassle of washing the rice and without producing the sharpening juice, since the rice is preliminarily selected and then washed without washing. be able to.

[Brief description of the drawings]

FIG. 1 is an enlarged view of brown rice.

FIG. 2 is a sectional view thereof.

FIG. 3 is a view showing a process of producing rice according to the present invention.

[Explanation of symbols]

10 brown rice head 12 vertical groove 14 germ unit 16 brown rice zone 18 milled rice zone 20 peels 22 in the epidermis layer 24 pericarp layer 26 next to cell layer 28 tube cells layer 30 skin 32 testa layer 34 outer germ milk layer 36 glue Konaso 40 Starch layer 42 Storage cell layer

Claims (4)

(57) [Claims] 1. A grinding process for scratching the surface of brown rice to easily separate the epidermal and mesocarp layers of the pericarp,
Rice and by rubbing the rice removed skin layer and the mesocarp layer of the pericarp, with leaving the transverse cell layer and the tube cell layers, made by running the friction step to the remaining embryo portion, rice method of manufacturing. 2. The method according to claim 1, wherein prior to said grinding step, any impurities mixed in the brown rice are mixed.
A rough selection step for removing the object is provided, and after the friction step,
Remove foreign matter and broken rice from the rice after the friction process,
In the selection process to finish it as a good product, in the rice after the friction process,
Glass selection process to remove rice ate by glass, stone and insect
A packaging process for packing the desired weight is provided.
The method for producing rice according to claim 1 . 3. The rice is pre-washed after the selection step.
3. The method for producing rice according to claim 2, further comprising a non-washing treatment step. 4. The rice product according to any one of claims 1 to 3.
Rice produced by the manufacturing method .