JP4674554B2 - 機能性成分の含有量を増加させた玄米及びその製造方法 - Google Patents
機能性成分の含有量を増加させた玄米及びその製造方法 Download PDFInfo
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- JP4674554B2 JP4674554B2 JP2006041074A JP2006041074A JP4674554B2 JP 4674554 B2 JP4674554 B2 JP 4674554B2 JP 2006041074 A JP2006041074 A JP 2006041074A JP 2006041074 A JP2006041074 A JP 2006041074A JP 4674554 B2 JP4674554 B2 JP 4674554B2
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- Prior art keywords
- rice
- brown rice
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- moisture
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- Expired - Fee Related
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- 235000021329 brown rice Nutrition 0.000 title claims description 106
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 239000004615 ingredient Substances 0.000 title claims description 4
- 238000001035 drying Methods 0.000 claims description 23
- 238000006703 hydration reaction Methods 0.000 claims description 23
- 230000036571 hydration Effects 0.000 claims description 22
- 238000009423 ventilation Methods 0.000 claims description 6
- 230000000887 hydrating effect Effects 0.000 claims description 2
- 241000209094 Oryza Species 0.000 description 143
- 235000007164 Oryza sativa Nutrition 0.000 description 143
- 235000009566 rice Nutrition 0.000 description 143
- 235000013339 cereals Nutrition 0.000 description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 35
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 31
- 238000000034 method Methods 0.000 description 17
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 16
- 238000003801 milling Methods 0.000 description 16
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 15
- 238000003756 stirring Methods 0.000 description 15
- 238000001816 cooling Methods 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 12
- 238000003860 storage Methods 0.000 description 11
- 230000002087 whitening effect Effects 0.000 description 11
- 238000002156 mixing Methods 0.000 description 9
- 238000000227 grinding Methods 0.000 description 8
- 238000010981 drying operation Methods 0.000 description 7
- 238000005336 cracking Methods 0.000 description 5
- 230000003301 hydrolyzing effect Effects 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000002485 combustion reaction Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000006506 Brasenia schreberi Nutrition 0.000 description 3
- 238000005498 polishing Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 229940124277 aminobutyric acid Drugs 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 241001677738 Aleuron Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 239000003350 kerosene Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000001747 pupil Anatomy 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
Description
2 貯留タンク
3 送風路
4 排風路
5 穀物流下槽
6 有孔板
7 加水乾燥部
8 排出バルブ
9 下部スクリューコンベア
10 排出部
11 バケットコンベア
12 無孔板
13 加湿装置
14 熱風発生バーナ
15 前風路
16 流路切換弁
17 通風口
18 水分計
19 バイパス風路
20 排風ファン
21 温湿度センサ
22 制御部
22a 入出力ポート
22b CPU
22c ROM
22d RAM
23 A/D変換回路
24 A/D変換回路
25 モータ駆動回路
25a ファンモータ
25b 取り出し部モータ
25c バケットコンベアモータ
26 接続弁
27 上部スクリューコンベア
29 入力部
29a 張り込み設定スイッチ
29b 加水設定スイッチ
29c 水分設定スイッチ
29d 張り込みボタン
29e 加水ボタン
29f 乾燥ボタン
29g 排出ボタン
31 胚芽精米装置
32 マイクロ波加熱装置
33 冷却タンク
34 研削式精米機
35 ホッパ
36 ホッパ
37 揚穀機
38 投入タンク
39 投入樋
40 排出樋
41 ベルトコンベア
42 ホッパ
43 揚穀機
44 切換弁
45 シャッタ
46 ベルトコンベア
47 ホッパ
48 揚穀機
49 切換弁
50 供給ホッパ
52 螺旋円筒
53 円筒体
54 流下路
55 発振機
56 導波管
57 機枠
58 蓋筒
59 多孔壁精白筒
60 主軸
61 螺旋転子
62 研削精白転子
63 精白室
64 供給口
65 排出口
66 重錘
67 抵抗板
68 排出樋
69 集糠室
70 プーリ
71 モータ
72 プーリ
73 ベルト
76 ホッパ
77 粉砕米排出樋
79 水分添加手段
80 撹拌混合手段
81 分離手段
82 精白米誘導筒
83 螺旋転子
84 水タンク
85 電磁弁
86 水管
87 水分添加装置
88 機枠
89 撹拌装置
90 精白米供給樋
91 粉砕米供給樋
92 サイクロン
93 撹拌羽根
94 排出口
95 篩網
96 粗選機
97 ユーラスモータ
98 第2撹拌混合手段
99 分離手段
102 粉砕米取出樋
103 精白米取出樋
Claims (2)
- 装置内を循環している玄米を加水する工程と、
加水が終了した玄米を静置する静置工程と、
静置後に前記玄米を乾燥する乾燥工程と、
からなり、
前記加水工程において、高湿度の空気の通風により、前記玄米の水分が16.5〜18.5%の範囲となるように0.3%/h以下の加水速度で加水することを特徴とする機能性成分の含有量を増加させた玄米の製造方法。 - 請求項1に記載の製造方法の静置工程において、前記循環及び通風を停止した状態で玄米を静置することを特徴とする機能性成分の含有量を増加させた玄米の製造方法。
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006041074A JP4674554B2 (ja) | 2006-02-17 | 2006-02-17 | 機能性成分の含有量を増加させた玄米及びその製造方法 |
ES07250500T ES2313703T3 (es) | 2006-02-17 | 2007-02-07 | Arroz pardo que tiene contenidos aumentados de componentes funcionales y metodo para fabricar el mismo. |
EP07250500A EP1820408B1 (en) | 2006-02-17 | 2007-02-07 | Brown rice having increased contents of functional components and method for manufacturing the same |
KR1020070015836A KR101290390B1 (ko) | 2006-02-17 | 2007-02-15 | 기능성 성분의 함유량을 증가시킨 현미 및 그 제조 방법 |
CN2007100788058A CN101023785B (zh) | 2006-02-17 | 2007-02-15 | 增加了功能性成分的含量的糙米及其制造方法 |
US11/706,986 US20070196559A1 (en) | 2006-02-17 | 2007-02-16 | Brown rice having increased contents of functional components and method for manufacturing the same |
HK08102075.6A HK1111315A1 (en) | 2006-02-17 | 2008-02-25 | Brown rice having increased contents of functional components and method for manufacturing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006041074A JP4674554B2 (ja) | 2006-02-17 | 2006-02-17 | 機能性成分の含有量を増加させた玄米及びその製造方法 |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2007215504A JP2007215504A (ja) | 2007-08-30 |
JP2007215504A5 JP2007215504A5 (ja) | 2009-03-26 |
JP4674554B2 true JP4674554B2 (ja) | 2011-04-20 |
Family
ID=37885895
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006041074A Expired - Fee Related JP4674554B2 (ja) | 2006-02-17 | 2006-02-17 | 機能性成分の含有量を増加させた玄米及びその製造方法 |
Country Status (7)
Country | Link |
---|---|
US (1) | US20070196559A1 (ja) |
EP (1) | EP1820408B1 (ja) |
JP (1) | JP4674554B2 (ja) |
KR (1) | KR101290390B1 (ja) |
CN (1) | CN101023785B (ja) |
ES (1) | ES2313703T3 (ja) |
HK (1) | HK1111315A1 (ja) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080220145A1 (en) * | 2007-03-09 | 2008-09-11 | Satake Corporation | Method of producing parboiled rice and parboiled rice produced by the method |
US8399037B2 (en) * | 2007-05-17 | 2013-03-19 | Satake Corporation | Grain or legume having increased content of functional component and a manufacturing method thereof |
JP5061970B2 (ja) * | 2007-05-17 | 2012-10-31 | 株式会社サタケ | 機能性成分の含有量を増加させた穀物及びその製造方法 |
US8226997B2 (en) * | 2007-12-05 | 2012-07-24 | Mars, Inc. | Whole grain rice compositions and coating methods |
GB2455329B (en) * | 2007-12-05 | 2012-03-28 | Mars Inc | Fiber enriched cereal products |
JP4317258B1 (ja) * | 2008-02-06 | 2009-08-19 | 年治 安藤 | 栄養富化米製造方法 |
JP5045937B2 (ja) * | 2008-02-27 | 2012-10-10 | 株式会社サタケ | 穀物胚芽又は穀物胚芽を含む穀粉の機能性成分の増加方法 |
KR101066177B1 (ko) * | 2009-03-16 | 2011-09-20 | 쓰야코 안도 | 영양강화미 제조방법 |
EP2514326B1 (en) * | 2009-12-18 | 2019-08-14 | Jose Borrell S.A. | Conditioning/moisturising device for processing almond grains |
JP5417584B2 (ja) * | 2010-02-12 | 2014-02-19 | 秋田県 | γ−アミノ酪酸富化米と富化玄米粉及びそれらの製造方法 |
CN102919735B (zh) * | 2012-11-14 | 2014-03-19 | 南京农业大学 | 一种富含γ-氨基丁酸低爆腰率发芽糙米及其生产方法 |
JP5664676B2 (ja) | 2013-02-15 | 2015-02-04 | 株式会社サタケ | 全粒粉米粉の製造方法及び該方法で得られた全粒粉米粉 |
JP6372093B2 (ja) * | 2014-02-26 | 2018-08-15 | 株式会社サタケ | 製粉前処理装置 |
JP6528453B2 (ja) * | 2015-02-23 | 2019-06-12 | 株式会社サタケ | 穀物のγ−アミノ酪酸富化装置 |
CN105767857A (zh) * | 2016-03-09 | 2016-07-20 | 佐竹机械(苏州)有限公司 | 植物果实中γ-氨基丁酸的富化装置及其富化方法 |
CN106955757A (zh) * | 2016-06-27 | 2017-07-18 | 佐竹机械(苏州)有限公司 | 功能性米制品 |
WO2018025061A1 (en) * | 2016-08-01 | 2018-02-08 | Grains-R&S S.R.L. | Method to pre-cook germinated whole grains brown rice, coarse cereals and legumes fit for domestic and industrial use, short cooking or instant cooking product and a turbo vertical shape shifter machine |
CN106616269A (zh) * | 2016-12-07 | 2017-05-10 | 华中农业大学 | 一种糙米富集γ‑氨基丁酸的生产工艺 |
CN109588637B (zh) * | 2018-12-06 | 2022-04-19 | 东北农业大学 | 一种提高干后发芽糙米适度爆腰得率的方法 |
CN109759176B (zh) * | 2019-03-14 | 2021-02-12 | 湖北叶威(集团)粮食有限公司 | 一种无公害叶绿素大米的生产制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003284488A (ja) * | 2002-03-29 | 2003-10-07 | Nisshin Foods Kk | 湿潤米の乾燥方法 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06209724A (ja) | 1993-01-12 | 1994-08-02 | Satake Eng Co Ltd | 胚芽米製造方法および胚芽米製造装置 |
JP2001259447A (ja) | 2000-03-15 | 2001-09-25 | Satake Corp | 無洗米の製造方法及びその装置 |
JP2004248526A (ja) * | 2003-02-18 | 2004-09-09 | Fuyuki Mitsuyama | 医食兼用物 |
JP4409879B2 (ja) * | 2003-08-04 | 2010-02-03 | 株式会社ファンケル | γ−アミノ酪酸を富化させる方法及びその方法により得られる穀物 |
JP3845630B2 (ja) * | 2003-10-17 | 2006-11-15 | 越後製菓株式会社 | 玄米の加工方法 |
-
2006
- 2006-02-17 JP JP2006041074A patent/JP4674554B2/ja not_active Expired - Fee Related
-
2007
- 2007-02-07 ES ES07250500T patent/ES2313703T3/es active Active
- 2007-02-07 EP EP07250500A patent/EP1820408B1/en not_active Expired - Fee Related
- 2007-02-15 KR KR1020070015836A patent/KR101290390B1/ko active IP Right Grant
- 2007-02-15 CN CN2007100788058A patent/CN101023785B/zh not_active Expired - Fee Related
- 2007-02-16 US US11/706,986 patent/US20070196559A1/en not_active Abandoned
-
2008
- 2008-02-25 HK HK08102075.6A patent/HK1111315A1/xx not_active IP Right Cessation
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003284488A (ja) * | 2002-03-29 | 2003-10-07 | Nisshin Foods Kk | 湿潤米の乾燥方法 |
Also Published As
Publication number | Publication date |
---|---|
EP1820408A1 (en) | 2007-08-22 |
CN101023785B (zh) | 2012-06-06 |
KR20070082875A (ko) | 2007-08-22 |
US20070196559A1 (en) | 2007-08-23 |
HK1111315A1 (en) | 2008-08-08 |
JP2007215504A (ja) | 2007-08-30 |
CN101023785A (zh) | 2007-08-29 |
EP1820408B1 (en) | 2008-10-01 |
ES2313703T3 (es) | 2009-03-01 |
KR101290390B1 (ko) | 2013-07-26 |
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