JP4038450B2 - Low-calorie rice, low-calorie rice, and methods for producing them - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to low-calorie rice that does not turn into a bowl even with high moisture, low-calorie rice, and methods for producing them.
[0002]
[Prior art]
Various low-calorie foods have been demanded in the market for a long time, and the same is true for cooked rice. For example, a granular gel molded to approximately the same grain size as rice grains is added to rice, and water is added if necessary. A method for producing retort cooked rice that is filled with a heat-sterilized container and heat-sterilized or retort processed, vegetable protein powder and thickened polysaccharide powder, and cereal flour (starch flour) A low-calorie rice (Patent Document 2) and the like, which are kneaded with water and formed into rice granules, dried, dipped in an aqueous calcium chloride solution, and then dried have been proposed.
[0003]
[Patent Document 1]
JP-A-6-197713.
[Patent Document 2]
Japanese Patent Laid-Open No. 10-52241.
[0004]
[Problems to be solved by the invention]
The low-calorie rice and low-calorie rice are those that have been made low-calorie using additives and extenders other than rice, and since it is not rice itself, naturally its flavor is different from actual rice .
[0005]
Therefore, the present invention proposes producing low-calorie rice from 100% rice.
[0006]
[Means for solving the problems]
The method for producing low-calorie rice according to the present invention is produced by fermentation by immersing raw rice in a preparation solution containing lactic acid bacteria having a thickening polysaccharide-producing ability using sucrose and sucrose as a substrate. The thickened polysaccharide that improves the water retention function is allowed to exist in an attached and impregnated state on the rice and drained, and then edible with more water than normal rice, and the edible rice In addition, it is characterized in that a part of the starch is made resistant starch by performing a heat-moisture treatment that is cooled in a sealed state and further heated .
[0007]
Moreover, the method for producing low-calorie rice according to the present invention is produced by immersing raw rice in a preparation solution containing lactic acid bacteria having a thickening polysaccharide-producing ability using sucrose and sucrose as a substrate , and producing by fermentation. The thickening polysaccharide that improves the water retention function is drained as it is attached to and impregnated in the rice, then the raw rice is washed with water, further steamed with rice, and then cooled and loosened. It is characterized in that a part of the starch is made into a resistant starch by performing a wet heat treatment in which the treated and loosened rice is further heated in a sealed state .
[0008]
That is, when immersed in a preparation liquid containing sucrose and lactic acid bacteria , the preparation liquid penetrates into the rice tissue, and at the same time, the fermentation proceeds and the sucrose is converted into thickened polysaccharides by the lactic acid bacteria. A thickening polysaccharide with a water retention function will be present in the tissue, and part of the starch will be changed to resistant starch by wet heat treatment, producing low-calorie rice and low-calorie rice as described below. It can be done.
[0010]
Therefore, the rice cooked with the above-mentioned rice or the low-calorie rice has the same texture as ordinary rice without being in a bowl, even if it has higher water content (lower total energy per unit weight) than ordinary rice. You can eat.
[0011]
Embodiment
<First Embodiment> Next, a first embodiment of the present invention will be described along a processing procedure.
1st embodiment manufactures at a stretch to the packed rice which is a final product, The manufacturing method is comprised by the pre-processing process, the packaging edible processing process, and a resistant starch production | generation process.
[0012]
As illustrated in FIG. 2, the pretreatment process performs the rice washing treatment, the fermentation treatment, and the water washing treatment. In the washing process, raw rice, which is a raw material, is stirred and washed with about 1.2 times the amount of water at 70 ° C. for 3 minutes, and then drained (for 1 minute).
[0013]
Fermentation treatment is performed after the rice washing treatment. In the fermentation treatment, the raw material rice in a drained state is sucrose (upper white sugar: 2% of rice) and inoculum (rice). 3%) is added to the solution, and fermentation is performed for 5 hours in an atmosphere of 30 ° C. in a sealed state.
[0014]
In addition, the said inoculum employ | adopts a microbe with high thick polysaccharide (dextran) production | generation ability, for example, uses Leuconostoc mesenteroides subspecies mesenteroides (Leuconostoc mesenteroides subsp. Mesenteroides) etc. The fermented liquid is impregnated in the rice grain by this fermentation treatment , and the thickening polysaccharide produced is present in the rice grain.
[0015]
The raw rice that has been subjected to the fermentation treatment is drained and flushed with an equal amount of cold water to the rice (water washing treatment).
[0016]
When the pretreatment step is completed, the package edible treatment step illustrated in FIG. 3 is performed. This package edible treatment process is basically performed in the same manner as in conventional rice pack manufacturing, and sequentially performs pack filling, edible treatment, packaging sealing (sealing), and sterilization treatment.
[0017]
Pack filling is to fill a film container with raw rice subjected to the above-mentioned pretreatment for each serving (80 g) using a normal filling machine. Next, edible treatment by steam steaming is performed while filling the pack (30 minutes: steaming at 100 ° C. for 10 minutes, adding 100 g of water to one pack, and steaming for 20 minutes to completely gelatinize the raw rice). As a result, the rice in the pack becomes rice. Then, the pack is sealed in a hot state. After sealing, steam sterilization is performed at 85 ° C. for 30 minutes (sterilization treatment) and then left standing.
[0018]
The resistant starch generating step is a wet heat treatment, and the wet heat treatment may be repeated several times as necessary. The formation of the resistant starch is to make the starch granules annealed by wet heat treatment of the starch, thereby making it resistant to digestion. Specifically, the rice pack (sealed) is cooled once (5 ° C., 18 hours) to age the starch, then left at room temperature (5 hours) to bring the product temperature to room temperature, and then heated. It is carried out by storing in a cabinet (room temperature of about 66 ° C.), maintaining for a predetermined time (5 to 16 hours), and then allowing to cool.
[0019]
If left in a high temperature room, the moisture in the pack (water contained in the rice) is released in the pack and the temperature rises depending on the atmosphere. Of rice will be heat-moisture treated. In addition, after completion | finish of said wet heat processing, you may refrigerate (5 degreeC, 16 hours), and also may repeat chamber heat processing and refrigeration several times. After performing this wet heat treatment, it is left for cooling and humidity control (tempering), and it is made according to the product distribution time after the wet heat treatment without providing a stand-by process.
[0020]
In the rice in the pack, a part of the starch changes to resistant starch by wet heat treatment, but the moisture in the bag does not change, and the rice retains the same moisture as when packed in the bag.
[0021]
Thus, the above-mentioned packed rice is externally sterilized and packaged in the same way as normal packed rice, and is also used for food. Even if the thickening polysaccharide retains water and has high moisture, It has a texture similar to that of rice, and part of the starch of the rice is changed to resistant starch. Therefore, the total amount of energy is less (about 25% reduction) than rice with the same weight.
[0022]
<Second Embodiment> The second embodiment is a method for producing low-calorie rice in the grain state of rice. The same pretreatment process as that of the first embodiment is performed, and after the pretreatment process, steamed rice treatment (100 ° C .: 30 minutes), coarsely loosened, left at room temperature, further cooled (5 ° C .: overnight), left at room temperature, then loosened to separate each grain of rice, and then performed the following wet heat treatment .
[0023]
The wet heat treatment is performed by filling the treated rice in a suitable sealed container, performing the wet heat treatment similar to that of the first embodiment, taking out the treated rice subjected to the wet heat treatment from the sealed container, and allowing to cool (drying if necessary) ), Low-calorie rice can be obtained.
[0024]
The low-calorie rice is cooked in the same manner as normal rice and used for food, but cooked with more water than normal rice. The cooked rice is a high-moisture rice but is in a non-boiled state, and, like the low-calorie rice described above, has less total energy than rice of the same weight.
[0025]
Moreover, the said low-calorie rice can be accommodated in a pack, and can also be used as a packed rice through a edible packaging process and a resistant starch production process as in the first embodiment.
[0026]
The method of the present invention is not limited to the above-described embodiment, and each material used (including fermented inoculum) and numerical values are appropriately determined within the scope of achieving the object of the present invention.
[0027]
【The invention's effect】
Above, the present invention, the raw rice, sucrose and polysaccharide thickener immersed fermented processed to charge liquid containing a high product capacity lactobacilli, produced in fermentation rice grains water retention which promotes fermentation Low-calorie rice and low-calorie rice that retains a thickening polysaccharide that improves its function in an impregnated state and that is wet-heat treated to make a portion of the starch resistant starch, and a method for producing them. Can provide low-calorie rice and low-calorie rice using only rice.
[Brief description of the drawings]
FIG. 1 is an explanatory block diagram of the entire processing steps of a first embodiment of the method of the present invention.
FIG. 2 is a block explanatory diagram of the pretreatment process.
FIG. 3 is an explanatory block diagram of the packaging edible processing step.
FIG. 4 is a block explanatory diagram of the resistant starch generation step.
FIG. 5 is a block explanatory diagram of the entire processing steps of the second embodiment of the method of the present invention.

Claims (3)

A thickening polysaccharide that improves the water retention function produced by fermentation by immersing raw rice in a preparation solution containing lactic acid bacteria having a thickening polysaccharide-producing ability using sucrose and sucrose as a substrate . A wet heat treatment is performed in which the rice is allowed to exist in an attached and impregnated state and then drained , then edible with more water than normal rice, and the edible rice is cooled and heated in a sealed state. A method for producing low-calorie rice, characterized in that a part of the starch is used as a resistant starch.   The method for producing low-calorie rice according to claim 1, wherein the edible rice is hermetically stored in a predetermined pack and subjected to wet heat treatment in a packed state. A thickening polysaccharide that improves the water retention function produced by fermentation by immersing raw rice in a preparation solution containing lactic acid bacteria having a thickening polysaccharide-producing ability using sucrose and sucrose as a substrate . It is allowed to exist in an attached state and impregnated state in the rice , drained, then steamed rice, further cooled and loosened, and then subjected to a wet heat treatment in which the loosened treated rice is further heated in a sealed state. A method for producing low calorie rice, characterized in that the starch is resistant starch

Images