JP5718678B2 - Non-heat-processed food or non-heat-processed beverage using brown rice just before germination - Google Patents

Description

  The present invention relates to a non-heat-processed food or a non-heat-processed beverage processed so that brown rice is not heated and eaten raw and delicious.

Brown rice is attracting attention as a health food, but it is hard to eat and is difficult to digest and absorb, so it tends to be avoided. In addition, it is natural to eat by heating, and eating it raw is limited to some health laws. Dr. Mitsuo Koda, who is also the inventor of Japanese Patent No. 3019261, in the guidance of the health law as a doctor stated in the book as follows.
“The raw brown rice is better than the cooked brown rice, if it ’s raw, the starch is β starch, but when cooked, fat and protein are denatured and enzymes (catalysts for all chemical reactions that occur in the body. Enzymes. Without it, life activity cannot be maintained.) Is broken, and the starch becomes α-starch. Alpha starch is broken down by digestive enzymes into glucose. On the other hand, the digestive enzyme does not work on β starch, it goes to the large intestine without being digested, it is decomposed into intestinal bacteria in the large intestine, becomes a short-chain fatty acid, and is absorbed into energy. At this time, a lot of acetic acid, butyric acid, propionic acid, etc. come out in the large intestine, the intestinal wall is stimulated, and the bowel movement becomes very good. The butyric acid also prevents colorectal cancer. The difference from cooked brown rice food is obvious. (See [Non-Patent Document 1] P. 279-281)
Thus, although the goodness of raw brown rice is recognized, there is a problem that raw brown rice is difficult to eat and not delicious. Therefore, since brown rice has been eaten by heating and is still difficult to eat even if heated, various ideas have been made. However, when heated, the starch, fat and protein are denatured and the enzyme is lost as described above. Raw brown rice is a treasure trove of enzymes and nutrients.
It has been proposed to eat raw brown rice flour in combination with vegetables in the raw vegetable healthy food of Japanese Patent No. 3019261. This meal method is basically intended for those who are ill, and raw brown rice is ground and eaten as it is. It's crispy and not delicious and difficult to eat.
The allergic food proposed in Japanese Patent Application Laid-Open No. 2010-148423 is obtained by crushing germinated brown rice and heating it to process it into bread, cake, baked confectionery, and not raw.
As a proposal to eat brown rice raw, there is also Japanese Patent Application Laid-Open No. 2006-25663, but this is also not a proposal to eat deliciously. It is a healthy food eaten with brown rice in a crushed or powdered state, and it is impossible to continue eating this raw brown rice in order for healthy people to live healthier.
Japanese Patent Application Laid-Open No. 2004-109 proposes to make it easy to ingest brown rice by mixing beverage food into powdered brown rice, but it cannot be said to be a delicious beverage because the powdery taste remains. I also don't know if it's raw.

JP 2010-148423 A JP 2006-25663 A JP 2004-109 A Patent No. 3019261

“Half-day fast when miracles occur” Mitsuo Koda Mitsuo Koda "The world is saved by running small meals" "The power of enzymes that doctors don't even know" Edward Howell "How to live without illness" Hiromi Shintani "Super Enzyme Medicine" Takashi Tsurumi "Super-health revolution beyond common sense" Mamiko Matsuda “From rice to rice,” Kiyochika Hoshikawa

Although the goodness of brown rice has been recognized, it has been devised to be easy to eat only when it is heated.
The health method of eating brown rice raw is difficult to eat, is not delicious, and it takes a lot of patience to keep healthy brown rice alive so that healthy people can live healthier. The conventional way to eat raw brown rice is good for the health, but it is only a cure for the disease, the appetite is poor, it is difficult to take, it does not last long, and it is difficult to take it for health promotion.
The problem of the present invention is that raw brown rice that is difficult to eat can be easily digested, and has an appearance and texture that is delicious and easy to eat. In addition, without knowing the difference from normal confectionery, you should be able to ingest raw brown rice without knowing it, leading to health promotion.

The wet brown rice flour or brown rice flour suspension according to claim 1 is obtained by immersing raw brown rice for 10 hours to 24 hours, draining the water, and allowing to stand at a temperature of 18 ° C to 38 ° C, and germinate Scouring immediately before germination, as it is, or adding a predetermined amount of water, and pulverizing while controlling the temperature so that the temperature of the brown rice itself does not exceed 48 ° C. It is obtained by processing.

The non-heat-processed food according to claim 2 is one or more types of adhesive action selected from dried fruits, raw fruits, raw vegetables, seeds, vegetable oils, and syrups in wet brown rice flour or brown rice flour suspensions. It is characterized in that a certain material is mixed while controlling the temperature so as not to exceed 48 ° C., and shaped into a predetermined shape at room temperature without heating.

The non-heat-processed beverage according to claim 3 is prepared by adding at least one adhesive material selected from dried fruits, raw fruits, raw vegetables, seeds, vegetable oils, and syrups to the brown rice flour suspension, It was obtained by mixing while controlling the temperature so as not to exceed ° C.

As raw brown rice used by this invention, what is generally marketed may be sufficient. However, organic ones are desirable. This is because the quality of the brown rice used is reflected directly in the taste and quality of the processed food because it is eaten raw.

In the present invention, brown rice is soaked in order to remove enzyme inhibitors from brown rice. An enzyme inhibitor is a substance that suppresses the action of the seed enzyme so that the seed does not germinate until the surrounding environmental conditions are in place, and if taken directly into the body, the action of the enzyme is inhibited in the body. Need to be removed. (See [Non-Patent Document 3])
The immersion time needs to be 10 hours or more. If the immersion time is less than 10 hours, the enzyme inhibitory substance cannot be removed and the germination preparation is not completed. The inundation time is up to 24 hours and the water is drained. This is because if the immersion time exceeds 24 hours, the seed may not be able to breathe and die.

Next, water is drained and the mixture is allowed to stand at a temperature of 18 ° C. to 38 ° C. to promote germination. By introducing this step, a sprouting state immediately before germination is achieved. Germination is preferably promoted for 2 days when the room temperature is 20 ° C., and about 1 day when the room temperature is 25 ° C. with water turned off.

In the present invention, the breast state immediately before germination is a state where the germ is slightly swollen. Actually, a state where buds of 0.5 mm or less have started to be mixed is taken as a guide. The use of brown rice immediately before germination completely removes enzyme inhibitory substances, activates the enzyme, increases the energy of brown rice, and at the same time makes brown rice the softest, increasing its nutritional value, digestion This is because it is well absorbed, easy to eat and delicious.

Next, the brown rice in the breast state is crushed. The pulverization needs to be performed in a temperature range in which the temperature of the brown rice itself in the breast state does not exceed 48 ° C. Care should be taken not to exceed 48 ° C., because if the pulverizer is pulverized for a long time, the machine may have too much heat. This is because when the temperature exceeds 48 ° C., the enzyme breaks down significantly, so that the temperature is kept at 48 ° C. or lower, and the breakage of the enzyme contained in the brown rice is minimized.

When dried in a food processor without drying brown rice in the breast state, it becomes wet brown rice flour. The fineness to be crushed is adjusted according to the target food. When a predetermined amount of water is added and pulverized with a mixer, a brown rice powder suspension is obtained. The amount of water added will vary depending on the desired food or beverage. The brown rice is crushed for easy eating and improved digestion and absorption.

The adhesive material referred to in the present invention is a material that produces adhesiveness when pulverized and mixed with the wet brown rice powder or brown rice powder suspension, and includes dried fruits, raw fruits, raw vegetables, Seeds, vegetable oil, syrup. The non-heat-processed food of Claim 2 becomes sticky in wet brown rice powder and brown rice powder suspension by the addition of this material, and can be shaped into a predetermined shape. The non-heat-processed drink of Claim 3 can change the food texture of brown rice powder suspension, and can make it easy to drink deliciously by addition of this raw material.

The dried fruits used in the present invention are, for example, dates, raisins, dried bananas, dried figs, etc., and any dried fruits can be used in the present invention because they all have stickiness. Examples of raw fruits include bananas and avocados, examples of raw vegetables include long persimmons, taro, and natural pods, examples of seeds include, for example, flux seeds, cashew nuts, and walnuts, and examples of oil include cocoa butter, coconut oil, and syrup Examples thereof include agave syrup and maple syrup. What is necessary is just to select suitably the number and quantity of this raw material with an adhesive action with the food and drink which are going to make.

The predetermined shape described in claim 2 is a ball shape, a rod shape, a plate shape, a block shape, a mousse shape that has been transferred to a container and hardened, or a dripping cream shape.

The brown rice powder suspension according to claim 1 can be fermented as it is to be eaten as brown rice yogurt, or as described in claim 3, from dried fruits, raw fruits, raw vegetables, seeds, vegetable oils, and syrups. One or more selected materials having an adhesive action may be mixed to make a non-heat-processed beverage. In order to increase the value as a beverage, a material that improves the touch may be added. For example, apple, citrus, kiwi, pineapple and the like. In this way, by mixing the lump, it becomes a dry texture, smooth and delicious and easy to drink.

In order to obtain the non-heat-processed food according to claim 2 or the non-heat-processed beverage according to claim 3, the wet brown rice powder or brown rice powder suspension and the material having an adhesive action do not exceed 48 ° C. It is necessary to mix and process while controlling the temperature. This is to make the best use of the heat-sensitive enzyme contained in the wet brown rice powder or brown rice powder suspension and the adhesive material to be mixed.

In the present invention, as described in claim 1, after the raw brown rice is immersed in water, the water is drained and left to stand at a temperature of 18 ° C. to 38 ° C. to promote germination, By doing so, the brown rice was softened, the nutritional value was increased, the digestion and absorption were good, the food was easy to eat and the food was delicious, and the enzyme inhibitory substance was completely removed to activate the enzyme. Table 1 shows a summary of these effects.

In the present invention, brown rice in a breast state, wet brown rice powder, or brown rice powder suspension, and the temperature of the adhesive material itself is pulverized while controlling the temperature so that it does not exceed 48 ° C., Because it has been processed, the enzymes in these ingredients are utilized to the maximum extent in both finished foods and beverages. Since it was not heated in this way and was raw, it could be made into food with the enzyme present as much as possible.
In addition, crushing brown rice in the breast state has the effect of helping digestion and absorption of modern people who have reduced chewing ability. Instead of chewing, the machine is replaced. Further, the texture can be changed depending on the fineness of the pulverization.

In the non-heat-processed food of Claim 2, since the raw material which has an adhesive action is added and mixed, the wet brown rice flour and the brown rice flour suspension can be made sticky and shaped. This mixing makes wet brown rice powder that is moist but difficult to eat, and a brown rice powder suspension with a rough feel, become sticky and can be shaped into the desired shape, beautiful appearance, shape It becomes possible to give a texture. The brown rice flour that has been formed by heating until now has been found to have an adhesive action and can be shaped without heating by mixing.

In the non-heat-processed drink of Claim 3, since the raw material which has an adhesive action is added and mixed with the brown rice powder suspension, texture is changed, and the rough feeling of the brown rice powder suspension is made by making it a drop. It disappeared and it became much easier to drink.

Until now, many health foods were healthy but looked bad and not delicious. It was not acceptable for those who wanted to stay healthy, stay healthy and live longer, regardless of their illness. The present invention focuses on such people. The greatest effect of the present invention is that raw brown rice, which is a health food, can be processed in a gorgeous and delicious manner without being heated, inferior to a normal snack. What's eaten is an epoch-making thing that contains enzymes, has a high nutritional value, is healthy, and because it is rice, it provides a feeling of fullness in a small amount, leading to health promotion.
The present invention is an innovative, safe and fresh way to eat raw brown rice, a health food that has been considered difficult to eat. People who live normally enjoy eating. It is a non-heat-processed food and a non-heat-processed beverage using brown rice, which can become healthy without knowing by eating deliciously.
Examples of food obtained in the present invention are shown in FIGS. FIG. 1 shows non-heated sweets obtained by the present invention. FIG. 2 shows non-heated cakes obtained in the present invention.
As can be seen from the figure, it can be shaped into various shapes and shades. The appearance and shape of ordinary foods are not inferior, they look beautiful and are appetizing. In addition, even if you eat it, it tastes as good as ordinary food, and you want to eat it repeatedly and it will last long.

As described above, since the processing steps of the present invention are simple, the cost for processing can be considerably reduced. In addition, since it is not heated, the energy required for heating is reduced and energy is saved.
Since it can be easily processed at home, it can be easily applied to daily baby food, sick food, children's snacks, etc. As a result, the goodness of brown rice just before germination is delicious and can be easily and easily incorporated.

Table 2 summarizes the effects of the present invention described above in a list.
The foods and beverages of the present invention are characterized by the use of brown rice in a breast state, the mixing of sticky ingredients, and cooking without heating. The effects are shown in Table 2. According to the present invention, the enzyme inhibitor is completely removed, while the enzyme can be taken in as much as possible. In addition, it is easy to eat because it has a good appearance and texture and is delicious because it is mixed with sticky ingredients. The healthy food of Comparative Example 1 is made by adding good appearance and good taste to make it easy to eat, removing the enzyme inhibitory substance, activating the enzyme, and increasing the nutritional value.
Comparative Example 1 is a conventionally known raw vegetable healthy food, which is a healthy food that eats raw vegetables and raw brown rice flour. In this healthy diet, raw brown rice is floured and eaten as is or with salt. (Healthy vegetable healthy food described in [Patent Document 1])
The comparative example 2 is a cake, a cookie, etc. which were made by heating brown rice.

Non-heated sweets obtained in the present invention Non-heated cakes obtained in the present invention Raw brown rice dates balls of Example 1 and raw brown rice chocolate balls Raw unpolished rice putty of Example 2 Raw brown rice yogurt of Example 3 and raw brown rice shake-style drink

Raw brown rice Date balls Raw brown rice was soaked for 12 hours, drained, and encouraged germination at room temperature of 25 ° C for one day. 100 g of brown rice in the chest state was pulverized with a food processor to obtain wet brown rice flour. After adding 40g of dates and 40g of raisins, they were put on the food processor again, removed when they were sticky, rolled up by hand, and then sprinkled with coconuts to make raw brown rice dates balls. The obtained raw brown rice dates ball is shown in FIG. As can be seen from the figure, like ordinary confectionery, it could be pinched and eaten, and it was easy to eat and shaped well. And I was able to eat very deliciously.

Raw brown rice putty Raw brown rice was soaked for 12 hours, drained, and encouraged germination at room temperature of 20 ° C. for 2 days. 100 g of brown rice in the chest state was pulverized with a food processor to obtain wet brown rice flour. Add 100g of raw walnuts that have been submerged for 8 hours, 1/2 teaspoon of salt, appropriate amount of seasoning, 2 tablespoons of lemon juice, add again to the food processor, add the appropriate amount of water, and remove when the desired smoothness is achieved. And that was putty. The obtained raw brown rice putty is shown in FIG. As shown in the figure, when it was decorated with vegetable sticks, crackers, etc., it was not inferior to normal putty, it looked delicious and it was appetizing. In addition, I was able to eat vegetables and raw brown rice at the same time, and I was satisfied with the nutritional value.

Raw brown rice yogurt and raw brown rice shake-style drink raw brown rice were soaked for 12 hours, drained, and germination was promoted at room temperature of 20 ° C. for 2 days. 200 g of brown rice and 100 g of water were put into a mixer and ground with a mixer for 1 minute to obtain a brown rice powder suspension. Half of this brown rice flour suspension was fermented at room temperature of 20 ° C. for 2 days to give brown rice yogurt. To the remaining half, 30 g of dates, 30 g of raisins, about 100 g of one banana, 50 g of water and 1/2 tablespoon of lemon juice were ground again with a mixer for 1 minute. It was poured into a container to give a brown rice shake-style drink. The obtained raw brown rice yogurt and fresh brown rice shake-style drink are shown in FIG. This raw brown rice yogurt also had a moderate acidity, and as with normal yogurt, it was delicious as it was or when it was eaten with sweetness. In addition, the raw brown rice shake-style drink has a good texture and is very easy to drink.

Claims (3)

Raw brown rice is soaked for 10 to 24 hours, then drained and allowed to stand at a temperature of 18 ° C. to 38 ° C. to encourage germination, with a breast state immediately before germination, as is, or in place Wet brown rice flour or brown rice obtained by pulverization while adding a certain amount of water and controlling the temperature so that the temperature of the brown rice itself in the breast state does not exceed 48 ° C. Powder suspension. 48. The wet brown rice powder or brown rice powder suspension according to claim 1 , wherein 48 or more kinds of materials having an adhesive action selected from dried fruits, raw fruits, raw vegetables, seeds, vegetable oils, and syrups are used. A non-heat-processed food, which is mixed while controlling the temperature so as not to exceed ℃, and shaped into a predetermined shape at room temperature without heating. The brown rice powder suspension according to claim 1, wherein at least one adhesive material selected from dried fruits, raw fruits, raw vegetables, seeds, vegetable oils, and syrups does not exceed 48 ° C. A non-heat-processed beverage obtained by mixing while controlling temperature.

Images