JP3423927B2 - Method for producing germinated brown 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 producing germinated brown rice for the purpose of reducing microbial contamination during the production of germinated brown rice and improving handling during production.

[0002]

2. Description of the Related Art With the aging society, the concern about health is
High regardless of age or sex. Among them, brown rice food has been reviewed to maintain good health. Recently, germinated brown rice is a new functional food because it has better digestive and absorbability than normal brown rice and contains nutrients useful for health. Is evaluated as.

By the way, germinated brown rice itself has a high water content in the germination process, and thus has poor storage stability and has problems in terms of distribution. Therefore, a small amount of heat-treated germinated brown rice such as one serving is used. It was necessary to deal with it by making it into a vacuum pack and further performing heat sterilization. However, in the case of vacuum packing, when using germinated brown rice for processed germinated brown rice processed foods or for commercial purposes, microorganisms easily proliferate due to the high water content, and a large capacity packaging form is impossible, so handling is poor, There is a problem in that it lacks versatility in terms of processability and distribution.

Dry germinated brown rice, which is different from conventional ones, can be considered as a means for improving the storability and distribution. But,
When the germinated brown rice containing a large amount of water in the germination step is dried, there is a problem that cracks in the barrel and broken rice increase, and the yield after drying deteriorates. On the other hand, body cracking,
There is also a method of slowing the drying speed as a method for preventing crushed rice, but it takes a considerable amount of time to reach an ideal water content for improving the preservability.

[0005] In general, dry type germinated brown rice is generally dried after the brown rice is soaked and germinated. However, since the germinated brown rice contains a large amount of water, many grains adhere to each other and have poor fluidity. Therefore, when shifting from the germination tank to the drying process, a special device for transportation such as a forced transportation facility using a carrier such as air or water is required. In addition, during immersion and germination, microbial growth is likely to occur along with germination of brown rice, so draining after soaking and germination and transporting the germinated brown rice as it is causes contamination of equipment, transport pipes, etc. But it was not so good.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing germinated brown rice that does not cause barrel cracking or broken rice. Another object of the present invention is to provide a method for producing germinated brown rice that is excellent in storage stability and flowability, does not require a step of conveying brown rice with a large amount of germinated moisture, and is excellent in hygiene.

[0007]

Means for Solving the Problems As a result of intensive investigations by the present inventors, the handling becomes easy by performing a series of steps from germination of brown rice to heat treatment, preferably drying in the same container. It was found that it is possible to produce germinated brown rice excellent in hygiene and quality, and the present invention has been completed. That is, the present invention is, firstly, a method of producing germinated brown rice characterized by performing a series of steps including immersion of brown rice, germination and heat treatment in the same container, and secondly, immersion of brown rice, germination, This is a method for producing germinated brown rice, which comprises performing a series of steps including heat treatment and drying in the same container.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION As the container used in the present invention,
There is no particular limitation as long as the contents can be mixed and dried, but preferably, it has a stirring means and a heating means. The stirring means includes not only stirring blades but also means for stirring the contents by vibrating or rotating the container itself. As such a container, for example, a mixer / dryer such as a ribbon mixer, a V mixer, or a cone mixer having a jacket through which heated water or steam is passed and a vacuum evacuation outlet can be exemplified.

FIG. 1 shows a preferred example of a mixer / dryer (hereinafter referred to as a mixing / drying machine) which is a container usable in the present invention. In FIG. 1, reference numeral 1 denotes a main body having a cylindrical upper portion and an inverted conical lower portion, and includes a stirrer 2 including a stirring shaft 21 and stirring blades 22. The inverted conical portion of the main body 1 is provided with a jacket 3 as a heating means, and a discharge port 4 having a slide type opening / closing valve 7 at a lower end thereof. Nozzles 5 and 6 provided on the upper surface of the main body are a charging port for brown rice and the like and an exhaust port for vacuuming. The stirrer 2 is connected to a motor 8 and rotated as necessary to stir the contents.

Next, the method for producing sprouted brown rice of the present invention will be described by taking the case of using the container of FIG. 1 as an example. Brown rice as it is, or a part of brown rice is polished by a rice polishing machine or a non-washing machine to peel and tear, and the obtained brown rice is usually washed 2 to 4 times, drained, and then mixed with a nozzle 5 through a dryer 1
Charge inside. The brown rice is preferably refined to 95 to 99.8% by mass, more preferably 97 to 99% by mass. By doing so, it is possible to remove foreign substances and microorganisms adhering to the epidermis of the raw brown rice, and to reduce the amount of water used for washing rice. Since the degree of pearling affects the immersion water absorption rate and germination rate, it is preferable to determine in consideration of this point as well. Next, water is added and brown rice is dipped. Water may be charged in the mixing dryer in advance.
As the water for washing and soaking, any water can be used as long as it is water that can be used for food such as tap water, distilled water, well water, acidic water, electrolytic salt solution and water in which ozone is dissolved.

Germination is usually carried out at 20 to 50 ° C. At this time, although it may be stirred with or without a stirrer,
Stirring is preferred because it causes uniform germination. In general, the degree of germination is preferably such that a bulge of about 0.5 mm to 2.0 mm, a protrusion or a bud can be confirmed from the embryo part. After germination, heat treatment is performed to stop germination. It is preferable to stop by the moist heat treatment described below. As described above, germinated brown rice with a high water content in the germination step has a problem that when dried, the occurrence of barrel cracks and broken rice increases, and the yield after drying deteriorates.
Such a problem can be solved by subjecting the germinated brown rice to a heat treatment such as a wet heat treatment and drying.

Before performing the moist heat treatment, the valve 7 is opened to discharge water. At this time, a mesh, a filter, or the like is provided at the bottom of the mixing dryer so that germinated brown rice does not flow out.

The moist heat treatment is specifically a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 60% or more, using saturated steam, hot water, superheated steam or the like as a heat medium. In this case, both the method of heating by directly contacting the heating object and the heating medium and the method of heating by indirectly contacting the heating medium in an atmosphere with a humidity of 60% or more and like a conduction heating method are performed. It is possible. As specific conditions, for example, the treatment can be performed at a steam temperature of 98 to 180 ° C. for 3 seconds to 30 minutes. If the steam temperature is below 98 ℃,
Although there is no problem with the α-formation and drying itself, the time required for the desired α-formation becomes long, so in the case of industrial mass production,
Not very good. On the other hand, when the temperature exceeds 180 ° C., there is a problem that the gelatinization proceeds too much, the immersion time is limited, and the taste of cooked rice during long-term immersion becomes poor. If the treatment time is less than 3 seconds, the degree of α-formation of grains may be uneven, but it is difficult to control in the actual process. Also, the processing time is 30
If it exceeds the amount, the gelatinization of the germinated brown rice will proceed too much or the grains will swell, so that the germinated brown rice grains are likely to collapse when blended with the white rice and immersed for a long time.

As a method other than the above, a method using steaming treatment of rice, which is carried out in cooked rice production, fermentation industry, etc., can be exemplified. Specifically, for example, germinated brown rice is 0.1-7.0 kg / cm ² , preferably 0.1-2.
This is a method of treating with steam under the condition of 0 kg / cm ² for 3 seconds to 30 minutes, preferably 10 seconds to 30 minutes. When the vapor pressure is less than 0.1 kg / cm ² , the effect of preventing barrel cracking and broken rice is small, and the treatment time is less than 3 seconds. On the other hand, if the treatment time is too long, the gelatinization tends to proceed too much, the taste when cooked with white rice and grain blocking are likely to occur, and the handling in the drying step tends to become poor. On the other hand, the vapor pressure is 7.0 kg / cm ²
Even if it exceeds, the effect of preventing the occurrence of barrel cracking and broken rice can be obtained, but the pressure is too high and there is a problem in safety.

Drying can be performed by vacuum drying, hot air drying, or the like. For example, in the case of vacuum drying, while heating hot water or steam through the jacket, the jacket 6 is evacuated and dried under reduced pressure. At this time, it is preferable that the germinated brown rice is mixed with the stirrer 2. In the case of hot air drying, for example, hot air is blown from the nozzle 5 while stirring,
It can be discharged from the nozzle 6 and dried.

For drying, the moisture content of the germinated brown rice is usually adjusted to 10 to 10.
18%, preferably 12-18%, more preferably 1
Try to be 3-16%. When the water content is less than 10%, the grains of germinated brown rice are likely to be cracked and broken, and there is a problem that the taste of cooked germinated brown rice is impaired.
On the other hand, if the water content exceeds 18%, molds, bacteria, etc. are likely to occur, causing a problem in storage stability.

Further, the conditions of steaming, moist heat treatment, and drying affect the degree of gelatinization. The α-degree is the value measured by the β-amylase pullulanase method (BAP method). The BAP method is an excellent method for distinguishing gelatinized starch from raw starch or aged starch. When the steaming, moist heat treatment and drying are performed under mild conditions, the degree of alpha conversion becomes low, and when the temperature is increased or the time is prolonged, the degree of alpha conversion becomes high. The degree of gelatinization of the germinated brown rice is usually 5 to 50%, preferably 5 to 30%, more preferably 10 to 20%. The heat treatment and drying conditions are determined so as to fall within such a range. Is preferred.

The germinated brown rice thus obtained is used alone or as a mixture with brown rice and milled rice for cooking, and is used as a raw material for rice crackers such as rice crackers, breads and processed foods such as rice noodles. be able to. If necessary, nutritional enhancement with functional components such as vitamins, minerals, γ-oryzanol, tocotrienol, and ferulic acid may be performed by an appropriate treatment such as immersion water absorption or coating.

[0019]

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited thereto. Example 1 10 kg of raw brown rice (Hinohikari from Kagawa prefecture) was put into the mixing dryer shown in FIG. 1, and 10 kg of water was charged. Immersion was maintained at 30 ° C. for 6 hours, after which the valve 7 was opened and the immersion water was discharged. An 18-mesh screen was arranged above the bulb 7. After the immersion, the stirrer was rotated intermittently (every 2 minutes for 1 minute) to germinate the brown rice for 10 hours while stirring. After germination, the jacket temperature was heated to 80 ° C. with saturated steam, and the germinated brown rice in the mixing dryer was heated for 5 minutes. During heating, stirring speed is 72
The germinated brown rice was stirred at rpm. Then, the jacket temperature and the stirring speed were maintained under the same conditions, and heat drying was performed for 120 minutes. The exhaust gas at that time was discharged from the exhaust port 6. The water content was 15.8% (heat drying method: 135 ° C., 3 hours), and the α-degree was 11.5% (β-amylase-pullulanase method).

Example 2 10 kg of raw brown rice was added in the same manner as in Example 1 and water 10 k was added.
I charged g. Immersion is kept at 30 ℃ for 6 hours, then
The valve 7 was opened to drain the immersion water. An 18-mesh screen was arranged above the bulb 7.
After soaking, brown rice was allowed to stand for 10 hours for germination. After germination, heat the jacket of the mixing dryer to 120 ℃,
Hold for 5 minutes. After that, germinated brown rice was discharged from the mixing dryer and conveyed to a fluidized bed dryer as it was at 100 ° C for 2
Fluidized drying was performed for 0 minutes, and then blast cooling was performed at 30 ° C. for 20 minutes. Water content is 16% (heat drying method: 135
The degree of alpha formation was 14% (β-amylase pullulanase method) at 3 ° C for 3 hours.

Comparative Example 1 10 kg of raw brown rice was charged into a mixing dryer, and 10 kg of water was charged. Immersion is 6 hours at 30 ℃, 1 after draining the immersion water
Germination was carried out by standing still for 0 hours. After germination, extract the germinated brown rice from the container and leave it in a fluidized bed dryer at 100 ° C,
Fluidized drying was carried out for 25 minutes, followed by blast cooling at 30 ° C. for 20 minutes. Water content is 16% (heat drying weight loss method: 135
℃, 3 hours, degree of alpha 13.5% (β-amylase.
It was the pullulanase method).

The general viable cell count of the germinated brown rice obtained in Examples and Comparative Examples was taken immediately after being discharged from the mixing drier, and pour culture was carried out on a standard agar medium (37 ° C., 48
Time culture). This was used as an index of bacterial contamination of the device when germinated brown rice was discharged.

In the sensory test, each treated germinated brown rice was mixed with white rice (Koshihikari from Kagawa) at a ratio of 1: 1 and the rice was cooked in an electric rice cooker with a dipping time of 60 minutes and 1.5 times water. Nine panelists (20s to 50s) were eaten immediately after cooking the rice, and the presence or absence of an offensive odor and the evaluation of texture were evaluated as follows. ◯: Delicious Δ: Well delicious ×: Poor finish after poor drying was visually evaluated for beauty as follows. ◯: There is transparency and gloss. Δ: There is transparency, but little gloss. Conspicuous cracks on the body. X: Marks of body cracking are very noticeable. The grains are whitish.

[0024]

[Table 1]

[0025]

INDUSTRIAL APPLICABILITY In the present invention, by performing a series of steps from germination to heat treatment in the same container, it is possible to prevent the spalled brown rice from cracking and breaking. Furthermore, by carrying out the steps up to drying in the same container, not only the difficulty of transporting wet germinated brown rice grains can be avoided, but also the growth of microorganisms can be suppressed, and the germinated brown rice obtained is hygienic. The storage stability of is also significantly improved. The manufacturing process is also extremely simple.

[Brief description of drawings]

FIG. 1 is a diagram showing an example of a mixing dryer used in the present invention.

[Explanation of symbols]

1 Mixing and drying body 2 stirrer 3 jacket 4 outlets 5,6 nozzles 7 Slide valve

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mitsuo Kise 12-13, Shinjino, Totsuka-ku, Yokohama-shi, Kanagawa Inside FANCL Central Research Institute (72) Inventor Sachiko Someya 12-13, Shinjino, Totsuka-ku, Yokohama-shi, Kanagawa FANCL Central Research Institute (72) Inventor Kenichi Ishiwata 12-13 Kamishinano, Totsuka-ku, Yokohama, Kanagawa Prefecture FANCL Central Research Institute (56) Reference JP-A-10-229836 (JP, A) JP 52-18848 (JP, A) JP 2000-93097 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/10-1/105

Claims (8)

(57) [Claims] 1. Dipping of brown rice, germination and 5 to 50% of starch
To 80 ° C to 120 ° C for 3 seconds to 30 minutes
Preparation of germinated brown rice and performs a series of steps you heat treatment in the same vessel. 2. Immersion of brown rice, germination, 5 to 50% of starch
Wet heat for 3 seconds to 30 minutes at 80 to 120 ° C to convert into alpha
A method for producing germinated brown rice, which comprises performing a series of treatment and drying steps in the same container. 3. 98 to gelatinize 5 to 50% of starch
Direct and / or target objects using steam at ~ 180 ° C
Wet heat treatment for 3 seconds to 30 minutes is indirect.
The manufacturing method of Claim 1 or 2 characterized by these. 4. Dipping of brown rice, germination and 5 to 50% of starch
For 3 seconds to 30 at 0.1 to 7 kg / cm ²
Perform a series of steps for steaming for 1 minute in the same container
A method for producing germinated brown rice characterized by: 5. Dipping of brown rice, germination, 5 to 50% of starch
3 seconds to 30 minutes at 0.1 to 7 kg / cm ² for alpha conversion
Perform a series of steaming and drying processes in the same container.
A method for producing sprouted brown rice, which is characterized by 6. The brown rice used as a raw material is partially polished
The manufacturing method according to any one of claims 1 to 5. 7. The process of any one of claims 1 to 6 in which the vessel has a heating means and stirring means. 8. The container has a cylindrical upper portion and an inverted conical lower portion.
And has a stirring means having a stirring shaft in the center and a heating means.
The method according to claim 7, which is a product.