JP6584847B2 - Wash-free rice - Google Patents

Description

  The present invention relates to wash-free rice. Furthermore, the present invention relates to a method for producing wash-free rice coated with powdered food.

  Wash-free rice is rice that has been processed so that it can be eaten simply by adding water and cooking without the need for sharpening. Wash-free rice is different from conventional milled rice in that moisture adhered to the surface is removed in advance. Wash-free rice production is on the rise. Advantages of non-washed rice include simplification of cooking, less environmental load because no soup is produced, prevention of loss of water-soluble nutrients, and water saving. Examples of methods for removing the washing-free rice include washing-and-drying method / wet method, dry method, BG method, and NTWP method.

  By adding various functionalities to such washing-free rice, washing-free rice with high added value has been proposed (for example, Patent Documents 1-3).

  Patent Document 1 reports non-washed rice covered with powdered food and drink materials and honey, which is obtained by first adding honey as an adhesive to non-washed rice and then mixing various powdered food and drink materials. Moreover, in patent document 1, in order to reduce that nutrients, such as a heat-sensitive mineral and a vitamin, are destroyed by cooking rice heat | fever, it is also disclosed that a heat destruction reducing agent, such as salt and starch, is further mixed in the non-washed rice. Has been. Here, examples of powdered foods and drinks include powdered seaweed, medicinal herbs, fruits, nutritional materials, beauty materials, and the like.

  In Patent Document 2, mixed non-washed rice, which is a non-washed rice coated with sticky honey on the surface, mixed with fine non-washed rice with a fine powdered food-coated rice bonded with fine powder of dried food and drink is reported. Has been. Moreover, it is also disclosed that a syrup represented by maple syrup, which is low in calories, rich in minerals and vitamins and is sticky, is used as an adhesive material instead of honey. As described above, it is described that when mixed with general unwashed rice, the color disappears when rice is absorbed or decomposed at the time of rice cooking, resulting in white rice.

  Patent Document 3 reports rice-free rice characterized in that a complex of plant sterols and egg yolk lipoprotein and dextrin are coated. Plant sterols are known to reduce the total cholesterol concentration and low density protein-cholesterol concentration in the blood. According to the method of Patent Document 3, the plant sterols are coated even after cooking, and the texture of the touch is also low. It is disclosed that good cooked rice can be obtained.

  Patent Documents 1 and 2 only disclose the use of honey or syrup as a binder for adhering powdered foods to unwashed rice, and mention is made about the use of other binders. Not.

  Patent Document 3 does not disclose a technique for adhering powdered food to wash-free rice.

JP 2008-200023 A JP 2009-247343 A JP 2007-300813

  An object of this invention is to provide the manufacturing method of the non-washing rice by which the powdery food was coated and the washing | cleaning rice by which the said powdery food was coated, in which the coating property and the state after rice cooking were both favorable.

  As a result of intensive research to achieve the above object, the present inventor uses edible oils and fats such as rice oil, rapeseed oil, olive oil, and sesame oil as a binder, and adheres powdered food to unwashed rice. By this, the knowledge that the washing | cleaning rice coated with the powdery foodstuff which was excellent in both the coating property and the state after rice cooking was obtained.

  Based on these findings, the present invention has been completed through further studies, and has been completed without washing rice in which the following powdered food is coated, and in the manufacture of washingless rice in which powdered food is coated on the surface of the rice. A method is provided.

Item 1. Non-washed rice with the surface of rice coated with edible fats and powdered foods.
Item 2. Item 4. The non-washed rice according to Item 1, wherein the edible fat is vegetable oil.
Item 3. The edible fat is rice oil, rice germ oil, rapeseed oil, olive oil, sesame oil, corn oil, safflower oil, soybean oil, cottonseed oil, palm oil, palm kernel oil, peanut oil, sunflower oil, coconut oil, linseed oil, shiso oil Item 2. The non-washed rice according to Item 1, wherein the rice is at least one selected from the group consisting of grape seed oil and salad oil.
Item 4. The powdered foods are Euglena, Chlorella, Matcha, Green Tea, Cocoa, Purple Straw, Kale, Ashitaba, Barley Young Leaves, Tomato, Pumpkin, Carrot, Spinach, Chilled Pepper, Mekabu, Capsaicin, Turmeric, Edible Charcoal, Plant Fermented Glycolipid The non-washed rice according to any one of Items 1 to 3, which is at least one selected from the group consisting of glucomannan.
Item 5. A method for producing washing-free rice comprising the following steps, wherein the surface of rice is coated with edible fat and powdered food:
(A1) A step of mixing wash-free rice and edible fats and oils; and
(A2) A step of mixing the unwashed rice obtained in step A1 and the powdered food.
Item 6. A method for producing washing-free rice comprising the following steps, wherein the surface of rice is coated with edible fat and powdered food:
(B1) A step of mixing wash-free rice with a mixture of edible fats and powdered food.
Item 7. Wash-free rice with rice oil coated on the surface of rice.

  The washing-free rice of the present invention is easy to handle because it provides the function of a powdered food coated simply by adding water and cooking rice.

  Wash-free rice coated with the powdered food of the present invention has an excellent characteristic that the powdered food is uniformly coated on the surface of the rice, and the powdered food adheres to the entire rice even after cooking. .

  In addition, according to the production method of the present invention, the powdered food can be uniformly coated on the surface of the rice, and the non-washed rice coated with the obtained powdered food adheres to the whole rice even after cooking. is doing.

  Wash-free rice coated with the rice oil of the present invention has no disadvantages such as brown rice and has increased nutritional value.

  Hereinafter, the present invention will be described in detail.

  Wash-free rice according to the present invention is characterized in that the surface of the rice is coated with edible fats and powdered food.

  The rice used in the present invention may be any of Japanese rice, Indian rice, and Java rice, but is preferably Japanese rice. Examples of the rice used in the present invention include paddy rice, upland rice, glutinous rice, glutinous rice, soft rice, hard rice, new rice, and old rice, but are not particularly limited, and any of them can be used. . Also, the rice varieties are not particularly limited. For example, Koshihikari, Sasanishiki, Nipponbare, Akitakomachi, Hitomebore, Kirara 397, Yumepirika, Nanatsuboshi, Milky Queen, Hinohikari, Haenuki, Kinuhikari, Hoshino Yume, Tsugaru Romantic Etc. can be used. In the present invention, rice can be used alone or in combination of two or more.

  As the non-washed rice in the present invention, the rice bran adhering to the surface is removed in advance, and it is not necessary to sharpen and wash during cooking, and it is generally referred to as non-washed rice. If there is no particular limitation, it can be used. There is no particular limitation on the removal method of the washing-free rice, and it may be produced by any method such as water-washing drying method / wet method, dry method, BG production method, NTWP production method and the like.

  The edible oil and fat used in the present invention can be used without particular limitation as long as the effects of the present invention can be obtained, but vegetable oil is preferred. Examples of the vegetable oil include rice oil (rice bran oil), rice germ oil, rapeseed oil, olive oil, sesame oil, corn oil, safflower oil, soybean oil, cottonseed oil, palm oil, palm kernel oil, peanut oil, sunflower oil, palm Oil, linseed oil, shiso oil, grape seed oil, salad oil, etc., preferably rice oil, rice germ oil, rapeseed oil, sesame oil, olive oil, etc., particularly preferably rice oil, rice germ oil Rapeseed oil, olive oil, etc. Rice oil, rice germ oil, rapeseed oil, and olive oil are excellent in taste because they do not affect the taste of rice. In the present invention, edible fats and oils can be used alone or in combination of two or more.

  The amount of edible oils and fats used in the present invention is usually 0.0001 to 0.1 g, preferably 0.005 to 0.008 g per 1 g of washed rice.

  The powdered food used in the present invention is powdery and can be used without particular limitation as long as the effects of the present invention can be obtained. For example, microorganisms such as Euglena, Chlorella, Spirulina; , Green tea, cocoa, coffee and other beverages; purple rice cake, kale, ashitaba, barley young leaves, bitter gourd, tomatoes, pumpkin, carrots, spinach, turmeric, chili peppers, etc .; mekabu, wakame, kelp, Seaweeds such as nori, hijiki, mozuku; supplements such as capsaicin, vitamins, minerals; edible charcoal; plant fermented glycolipids; glucomannan; fruits; spices; Among them, preferably, Euglena, Chlorella, Matcha, Green tea, Green tea, Cocoa, Purple persimmon, Kale, Ashitaba, Barley young leaf, Tomato, Pumpkin, Carrot, Spinach, Chilled pepper, Mekabu, Capsaicin, Turmeric, Edible charcoal, Plant fermented glycolipid, Such as glucomannan. The foods listed here are meant to be in powder form even if the form is not specified. In the present invention, the powdered food can be used alone or in combination of two or more.

  The production of the powdered food can be performed by, for example, drying the food by freeze drying, heat drying, sun drying, or the like and then pulverizing it by a known means.

  The amount of the powdered food used in the present invention is usually 0.0001 to 0.1 g, preferably 0.003 to 0.005 g, per 1 g of washed rice.

Wash-free rice obtained by coating the edible oil and fat and the powdered food of the present invention can be produced by a method including the following steps.
(A1) A step of mixing wash-free rice and edible fats and oils; and
(A2) A step of mixing the unwashed rice obtained in step A1 and the powdered food.

  The mixing method in the step A1 is not particularly limited as long as the edible oil and fat can be uniformly coated on the surface of the non-washed rice, and any method can be used. Moreover, when mixing, unwashed rice may be added to edible oil and fat, and edible oil and fat may be added to unwashed rice. As a mixing ratio, washing-free rice: edible fats and oils are usually in a weight ratio of 1: 0.0001 to 0.1, preferably 1: 0.005 to 0.008.

  The mixing method in the step A2 is not particularly limited as long as the powdered food can be uniformly coated on the surface of the non-washed rice, and any method can be used. Moreover, when mixing, unwashed rice may be added to powdered food, and powdered food may be added to unwashed rice. As a mixing ratio, washing-free rice: powdered food is usually in a weight ratio of 1: 0.0001 to 0.1, preferably 1: 0.003 to 0.005.

Wash-free rice obtained by coating the edible oil and fat and powdered food of the present invention can also be produced by a method including the following steps.
(B1) A step of mixing wash-free rice with a mixture of edible fats and powdered food.

  The mixture of the edible fat and powdered food used in step B1 is prepared by mixing the edible fat and powdered food in advance. The mixing method is not particularly limited as long as it can mix edible fats and powdered foods, and any method can be used. As a mixing ratio, edible oils and fats: powdered foods are usually in a weight ratio of 1: 0.1 to 1, preferably 1: 0.45 to 0.75.

  The mixing method in step B1 is not particularly limited as long as the mixture can be coated to some extent uniformly on the surface of non-washed rice, and any method can be used. Moreover, when mixing, unwashed rice may be added to the said mixture, and the said mixture may be added to unwashed rice. As a mixing ratio, wash-free rice: mixture is usually in a weight ratio of 1: 0.001 to 0.1, preferably 1: 0.0097 to 0.0117.

  Wash-free rice coated with the powdered food of the present invention can be cooked by an ordinary method using a general rice cooker. Since it is wash-free rice used in the present invention, it is not necessary to sharpen the rice and can be cooked as it is by adding water, so that the coated powdery food is not removed.

  As described above, the washing-free rice of the present invention is easy to handle because the function of the powdered food coated by simply adding water and cooking rice is added.

  In the present invention, by using edible fats and oils as a binder for powdered foods, it is possible to uniformly coat the powdered foods on the surface of non-washed rice (excellent in “coating properties”). In addition, by washing the non-washed rice coated with the powdered food of the present invention, the powdered food is attached to the whole rice after cooking (excellent in “state after cooking”). Thus, the wash-free rice of the present invention is excellent in both coating properties and the state after rice cooking.

  Another aspect of the non-washed rice of the present invention is characterized in that rice oil is coated on the surface of the rice. In this embodiment, the powdered food is not coated and only rice oil is coated on the surface of the rice.

  The washing-free rice used, the amount of rice oil used, the method of coating rice oil, etc. are the same as those described above.

  Wash-free rice coated with the rice oil of the present invention can be cooked by an ordinary method using a general rice cooker. Since it is wash-free rice used in the present invention, it is not necessary to sharpen the rice and can be cooked as it is by adding water, so that the coated rice oil is not removed.

  Rice oil is a liquid oil extracted from rice bran and contains oryzanol and vitamin E. Oryzanol is known to have physiological effects such as growth promotion, pharmacological effects such as healing of skin diseases, antioxidant and antifungal effects, and vitamin E is known to have antioxidant effects.

  Since brown rice contains rice bran, it has higher nutritional value than white rice, but has disadvantages such as poor digestion and inferior taste compared to white rice. As shown in the test examples to be described later, the raw materials for ingredients such as oryzanol and vitamin E can be increased by coating unwashed rice with rice oil. Therefore, by coating the rice oil with non-washed rice, there is no disadvantage like brown rice, and the nutritional value of white rice can be increased.

  Examples are given below to illustrate the present invention in more detail. However, the present invention is not limited to these examples.

Materials The materials used in the examples are shown below.
Wash-free rice: Processed wash-free rice products at our own plant Euglena: Euglena Matcha Powder: Cooking Matcha, Jujuen Chlorella Fine Powder: Euglena Cocoa Co., Ltd .: Milk Cocoa, Ion Co., Ltd. , Hinogoku Food Industry Co., Ltd. Tomato: Whole Tomato, Kodama Foods Co., Ltd. Capsaicin: Ichimi Chili, AEON Co., Ltd.
Rice oil: Rice oil, Tsukino Food Industry Co., Ltd. Rapeseed oil: Half-fried stir-fried oil 1/2 half, Nissin Oilio Group Inc. Olive oil: Olive oil, J-Oil Mills sesame oil: Kadoya genuine sesame oil, Kadoya refinery Mirin Co., Ltd .: Hon Mirin, AEON Co., Ltd. Cooking liquor: Cooking liquor, King brewing Co., Ltd. Vinegar: Easy vinegar, Mitsukan Co., Ltd.

Example 1
(Coating method 1)
After mixing 1 g of rice oil and 0.6 g of the following powdered food, it was mixed with 150 g of non-washed rice to obtain non-washed rice coated with rice oil and powdered food.

(Coating method 2)
After mixing 1 g of rice oil and 150 g of non-washed rice and coating the non-washed rice with rice oil, 0.6 g of powdered food was applied to this to obtain non-washed rice coated with rice oil and powdered food.

(Powdered food)
1: Euglena + Matcha powder + Chlorella fine powder (Yu + Matcha + Cu) Weight ratio 3: 2: 1
2: Cocoa 3: Purple rice bran 4: Tomato 5: Capsaicin (powdered cinnamon pepper)

Example 2
Wash-free rice coated with rapeseed oil and powdered food was obtained in the same manner as in Example 1 except that the rice oil was changed to rapeseed oil.

Example 3
Wash-free rice coated with olive oil and powdered food was obtained in the same manner as in Example 1 except that the rice oil was changed to olive oil.

Example 4
Wash-free rice coated with sesame oil and powdered food was obtained in the same manner as in Example 1 except that the rice oil was changed to sesame oil.

Comparative Example 1
Wash-free rice coated with mirin and powdered food was obtained in the same manner as in Example 1 except that the rice oil was changed to mirin.

Comparative Example 2
Wash-free rice coated with cooked liquor and powdered food was obtained in the same manner as in Example 1 except that the rice oil was changed to cooked liquor.

Comparative Example 3
Wash-free rice coated with vinegar and powdered food was obtained in the same manner as in Example 1 except that the rice oil was changed to vinegar.

Test example 1
The washability of the powdered food was visually observed on the washed rice coated with the powdered food obtained in Examples 1 to 4 and Comparative Examples 1 to 3, and evaluated according to the following criteria. The results are shown in Tables 1 and 2.
<Coating properties>
○: Powdered food is uniformly coated.
(Triangle | delta): The powdery food is coated unevenly.
X: Powdered food is hardly coated.

Furthermore, the wash-free rice coated with the powdered foods obtained in Examples 1 to 4 and Comparative Examples 1 to 3 was cooked, the state after cooking was visually observed, and evaluated according to the following criteria. The results are shown in Tables 3 and 4.
<State after cooking>
○: Powdered food is attached to the whole rice.
(Triangle | delta): There exists a location where the powdery food is taken.
X: Almost powdered food is taken.

  From the results of Tables 1 to 4, better results are obtained when using edible oils and fats than in the case of using mirin, cooking liquor or vinegar as the binder, both in the coating property and after cooking. It was. Therefore, when coating powdery food on wash-free rice, edible fats and oils can be suitably used as a binder.

  When rice oil, rapeseed oil, and olive oil were used as the taste of rice after cooking, the taste of these oils was not felt. However, when sesame oil was used, the scent of sesame oil remained, and when mirin was used, the taste and smell of mirin remained.

Test example 2
Non-washed rice, non-washed rice coated with powdered food (euglena + green tea powder + chlorella fine powder) using rice oil (Example 1), and non-washed rice coated only with rice oil according to the method of Example 1 The contents of oryzanol and vitamin E (α-tocopherol) were analyzed by HPLC (high performance liquid chromatography). The results are shown in Table 5.

  From Table 5, when rice oil was coated on wash-free rice, an increase in the content of oryzanol was seen in comparison with white rice, and vitamin E that was not visible in wash-free rice was also detected. From this result, it is understood that the nutritional value is increased by applying the rice oil coating to the non-washed rice.

  Oryzanol is known to have physiological effects such as growth promotion, pharmacological effects such as healing of skin diseases, antioxidant and antifungal effects, and vitamin E is known to have antioxidant effects. Brown rice has higher nutritional value than white rice, but has disadvantages such as poor digestion and inferior taste compared to white rice. By coating rice oil on wash-free rice, we could increase the nutritional value of white rice without the disadvantages of brown rice.

Claims (3)

Wash-free rice with edible oils and powdered foods coated on the surface of the rice ,
The edible fat is at least one selected from the group consisting of rice oil, rice germ oil, rapeseed oil, and olive oil;
The powdered food is Euglena, Chlorella, Matcha, Green tea, Cocoa, Purple cocoon, Kale, Ashitaba, Barley young leaf, Tomato, Pumpkin, Carrot, Spinach, Pepper, Mekabu, Capsaicin, Turmeric, Edible charcoal, Plant fermented glycolipid And at least one selected from the group consisting of glucomannan,
Wash-free rice . A method for producing washing-free rice comprising the following steps, wherein the surface of rice is coated with edible fat and powdered food:
(A1) A step of mixing wash-free rice and edible fats and oils; and
(A2) A step of mixing the unwashed rice obtained in step A1 and the powdered food ,
The edible fat is at least one selected from the group consisting of rice oil, rice germ oil, rapeseed oil, and olive oil;
The powdered food is Euglena, Chlorella, Matcha, Green tea, Cocoa, Purple cocoon, Kale, Ashitaba, Barley young leaf, Tomato, Pumpkin, Carrot, Spinach, Pepper, Mekabu, Capsaicin, Turmeric, Edible charcoal, Plant fermented glycolipid And at least one selected from the group consisting of glucomannan . A method for producing washing-free rice comprising the following steps, wherein the surface of rice is coated with edible fat and powdered food:
(B1) a step of mixing wash-free rice with a mixture of edible fats and powdered food ,
The edible fat is at least one selected from the group consisting of rice oil, rice germ oil, rapeseed oil, and olive oil;
The powdered food is Euglena, Chlorella, Matcha, Green tea, Cocoa, Purple cocoon, Kale, Ashitaba, Barley young leaf, Tomato, Pumpkin, Carrot, Spinach, Pepper, Mekabu, Capsaicin, Turmeric, Edible charcoal, Plant fermented glycolipid And at least one selected from the group consisting of glucomannan .