JP6713111B2 - How to cook white rice using dried roasted rice bran koji - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for cooking white rice using dry roasted rice bran koji for rice cooking.

In recent years, an increasing number of people are eating brown rice with high nutritional value in consideration of health. However, because it is hard and digestive, about 10% of nutrients are absorbed less. In addition, it has a peculiar odor and is difficult to eat due to its bad taste. In addition, the compatibility with side dishes that supplement nutritional value is light and the food is not edible by everyone.

On the other hand, 7-minute rice and milled rice, which are eaten by many people, are rice in which the nutritive value of rice, such as pericarp, seed coat and aleurone layer have been discarded. That is, rice bran containing 90% of the nutritional value of rice contains phytic acid, inositol, ferulic acid, γ-oryzanol, dietary fiber (dietary fiber), plant sterols, and the like. You have thrown away this nutritious part. A method is being sought for returning the nutritional value of this discarded rice bran to delicious white rice. However, be returned as it is the rice bran, smell is strong, flavor, of course, there is a problem that not shall eat taste bad very.

There are inventions that address such problems. For example, in Patent Document 1, a rice oil obtained by pretreating fresh rice bran at a high temperature such as 100 to 130° C., such as an enzyme deactivation treatment, and then squeezing treatment and physical refining, and this rice oil are described. A method has been proposed in which the partially defatted rice bran remaining after being obtained is cooked with water and heated with water and then ingested through a meal. This method responds to the demand for ingesting the nutritional value of brown rice, but the process is complicated, and energy costs such as remixing the oil content once separated and defatted rice bran are involved. , There are problems that must be taken into consideration.

Further, Patent Document 2 proposes an invention focused on improving the flavor of cooked rice by adding rice malt to rice to cook the rice. Its purpose is to utilize the role that rice malt plays in brewing (for example, sake, miso, soy sauce) during rice cooking, and to supply various enzyme functions of rice malt and various flavor substances derived from rice malt. The method of improving the flavor of However, it does not meet the demand for ingesting the nutritional value of brown rice.

In addition, in Patent Document 3, for the purpose of effectively utilizing rice bran, lactic acid and water are added to rice bran, and a solution whose pH is adjusted to 1.5 to 3.0 is added, followed by inoculation with powdered Aspergillus oryzae. Then, there is a method for producing rice bran koji, which comprises culturing for 24 hours or more under the condition of adjusting temperature and humidity. As a usage method, it is proposed to be suitable for sake production. However, since rice bran is used as it is and lactic acid water is used to sterilize miscellaneous bacteria, the pH is adjusted to the acidic side, so sourness may affect it, and it is recommended to apply it to white rice. Absent.

Japanese Patent No. 4454290 ([0009], FIG. 1) Japanese Patent Publication No. Sho 61-33537 (Claim 1, Column 3, Line 7 to Line 12) Japanese Patent No. 3858068 ([0006], [0014] 2nd to 5th lines, [0014])

As described above, there has been a demand for recovering the nutritional value of rice bran to white rice, but the fact is that the smell of rice bran cannot be removed, and the rice bran is in despair. Even if it takes time and effort, it is difficult to eat with white rice, and it is often provided as a supplement.

The object of the present invention is to solve the conventional problems, and reduces the odor of rice bran to make it easy to eat and easy to digest, and at the same time makes it possible to add the nutritional value of brown rice to the method of cooking rice. Is to provide.

In the invention 1 for achieving the above-mentioned object,
White rice for cooking rice, and powder made into dried roasted rice bran koji for cooking using roasted rice bran obtained by roasting rice bran in a ratio of 0.2 to 2 with respect to 10 such white rice for cooking rice. And the water for cooking rice, and put them in a pot or container for cooking rice and mix them. In this way, the mixture is mixed and dispersed, and left as it is for 3 to 12 hours in a state in which it is placed in a rice cooker or a container. At least part of the white rice is saccharified. In this way, the white rice is cooked with a portion of the white rice saccharified. Thus, a method for cooking white rice using dried roasted rice bran koji is provided.

According to this invention 1, since the rice bran is roasted, the oil content changes due to the roasting effect. This reduces the unpleasant odor and at the same time turns it into a fragrant odor. The roasted rice bran thus changed is used in the production of rice bran koji. For this reason, it becomes possible to make dried roasted rice bran koji for cooking rice. Since the powder of this dried roasted rice bran koji is mixed with the white rice together with the water for cooking rice, the white rice to be cooked can be saccharified almost uniformly. Although the degree of saccharification varies depending on the time, at least some of the proteins and lipids of the white rice are decomposed by the enzyme titer of the dried roasted rice bran koji, which makes it easier to eat and digests better It is possible to provide a method of cooking white rice capable of containing an equivalent nutritional value.

ADVANTAGE OF THE INVENTION According to this invention, the odor peculiar to rice bran can be reduced, it can be easily digested, and it can provide the rice cooking method of the white rice which made it possible to include the nutritional value of brown rice at the same time.
(Other means for solving the problem)

As invention 2 of the subordinate concept of invention 1 of the above-mentioned superordinate concept, dried roasted rice bran koji is
To produce roasted rice bran by roasting rice bran.
To add roasted rice bran to the roasted rice bran 10 at a ratio of 5 to 10 to form roasted rice bran particles.
The above-mentioned roasted rice bran particles are planted with powdered koji mold, and a roasted rice bran malt is produced after a culture period of 24 hours or longer in an environment of 20°C to 45°C and a humidity of 70% or higher.
Dry the above-mentioned roasted rice bran malt at 1 to 60°C.
The above-mentioned dried roasted rice bran koji is crushed to a powder of 3 mm or less.
The present invention provides a dry roasted rice bran koji for rice cooked by a method including such a step, and a method for cooking white rice to which the dry roasted rice bran koji of Invention 1 is added and mixed.

According to Invention 2 as described above, since the rice bran is roasted, the oil content changes due to the roasting effect. This can reduce unpleasant odors. At the same time, it turns into a fragrant scent. Since the roasted rice bran thus changed is used for the production of rice bran koji, it becomes possible to obtain dried roasted rice bran malt that is easy to eat. In addition, since the dried roasted rice bran koji is crushed into powder and further stirred with the water for cooking white rice, it can be uniformly dispersed and saccharification can proceed smoothly.

It is a figure which shows the manufacturing process of the dry roasted rice bran koji used for this invention. It is a figure which shows the rice cooking process of the white rice of this invention. Comparison diagram of sugar content analysis chromatograms of white rice cooked with the addition of powdered dry roasted rice bran koji used in the present invention and white rice without addition The figure which shows the chromatogram of the GC/MS analysis of the white rice cooked with the addition of the dried roasted rice bran koji used in the present invention, and the white rice cooked without it.

An embodiment of the present invention will be described below with reference to FIGS.

(Rice bran in the present invention)
In the method for producing dried roasted rice bran koji used in the present invention, rice bran generated when brown rice is polished is used as a raw material. That is, since the rice bran shown in FIG. 1 is intended to give the polished rice a nutritional value close to that of brown rice, it is preferable to use rice bran rich in proteins, lipids, minerals, dietary fiber and the like. Such rice bran is also used as a feed for livestock, a raw material for rice oil, and bran for pickles. Such a rice bran is used in the present invention.

The type of rice bran is not particularly limited. For example, it is discharged by milling polished rice about 10% by weight from the surface of brown rice, about 7% milled rice for 7 minutes, about 5% milled rice for 5 minutes and about 3% milled rice for 3 minutes. Rice bran can be used. Such rice bran may be used alone or in combination.

The general ingredients of rice bran used as a raw material are 13.4% protein, 10.3% water, 19.6% lipid, and 48.8% carbohydrate (according to dietary fiber) according to the 7th revised Japanese Food Standards Table. 20.5%), ash content 7.9%, etc.

(Roasting process of rice bran)
The roasting process shown in FIG. 1 in the above-described method for producing dried roasted rice bran koji will be described. Since it is eaten as it is with rice, it is essential to sterilize germs. At the same time, it is important to change the unpleasant smell of rice bran into fragrance. For this purpose, the surface temperature of a frying pan or the like is preferably 80° C. or higher and 250° C. or lower in order to contribute to flavor improvement. Particularly preferred is roasting at 110°C or higher and 220°C or lower, more preferably 140°C or higher and 180°C or lower. The above-mentioned roasting of rice bran may be performed by any heat source such as a thermal power and an electric heater as long as the roasting is possible.

In the above-mentioned roasting of rice bran, it is preferable that the roasting time of the rice bran be 1 minute or more and 15 minutes or less in the above temperature range, in order to contribute to the improvement of flavor. It is particularly preferable to perform roasting for 3 minutes or more and 12 minutes or less, more preferably 5 minutes or more and 10 minutes or less. Roasting is carried out for 5 to 10 minutes in the case of thermal power, and is heated to a water content of 5 to 10% to give roasted rice bran having a slightly brownish color. The higher the temperature, the shorter the time, and the lower the temperature, the longer the time. In addition, it is necessary to adjust the time depending on the amount of rice bran to be roasted. What is necessary is judged by the color tone and confirmed by the water content.

(Production process of roasted rice bran malt particles by adding water to roasted rice bran)
As shown in Fig. 1, the purpose of adding water is to provide a scaffold for the growth of mycelia of Aspergillus oryzae by making roasted rice bran in a powder state into a mass that is slightly larger than that in a powder state. It is to give water necessary for growth. To add water to the roasted rice bran, tap water is used, and tap water is added to 10 roasted rice bran in the range of 5 to 10. The preferred range is 7-8. Since it is roasted in the previous step, the water content is lost. For this reason, the amount of water added is increased. When it exceeds 10, it becomes a large lump (about 5 cm), and good koji cannot be obtained. The characteristic of rice bran koji is that by increasing the surface area, the amount of koji mold cells increases, and as a result, many enzymes can be produced. If it becomes a large lump, the surface area per the same weight is small, the amount of koji mold cells does not increase, and as a result, the enzyme is a weak koji. On the other hand, if the water content is less than 5, it becomes difficult to form a small mass (about 1 mm) as a scaffold, as described above. Then, since the amount of water used by the koji mold is low, the growth of the koji mold cells becomes slow, and as a result, the koji mold has a weak enzymatic activity. Even if the water content is 5 or less, or 10 or more, the koji can grow, but due to the above reasons, the koji gradually becomes weak. Further, 7 to 8 is preferable because the amount of water added forms a small mass that serves as a scaffold for koji mold. Larger surface area for the same weight due to smaller lumps. Naturally, the water content is higher than that of the water addition 5, and the reason is that the water content necessary for the growth of the koji mold is secured. The above water is added and mixed to obtain roasted rice bran particles.

The kind of water added to the roasted rice bran is not limited to pure water or tap water as long as it does not inhibit the growth of koji. However, when the pH becomes 2 or less (strongly acidic), the growth of Aspergillus oryzae is inhibited. Conversely, pH 11 (strongly alkaline) or higher is also inhibited. As a result, the pH is limited to 2-11. Also, high salt concentration and high sugar concentration may cause some inhibition, but they have not been verified. In any case, it does not matter what kind of liquid is added so long as it is a liquid that humans can eat.

Below, the manufacturing process of the roasted rice bran koji shown in FIG. 1 will be explained step by step.
(Selection of Aspergillus oryzae)
Aspergillus fungi used to make roasted rice bran are koji molds such as Aspergillus oryzae, Aspergillus sojae, Aspergillus kawachi. , Aspergillus awamori, Aspergillus saitoi, Aspergillus niger, etc. can be used. Further, filamentous fungi (mold) of the genus Monascus, for example, Monascus purpureus, Rizopus, and Mucor can also be used. In addition, at least one koji mold selected from the group consisting of natural mutant strains, artificial mutant strains, and genetically engineered mutant strains of these filamentous fungi is used.

Of these, particularly, filamentous fungi (molds) belonging to Aspergillus and filamentous fungi (molds) belonging to Aspergillus (Monascus) are preferable. More desirable Aspergillus oryzae are Aspergillus oryzae, Aspergillus sojae, Aspergillus kawachii, Aspergillus awamori, and Aspergillus niger. It is preferable to select it.

In addition, Aspergillus oryzae is known as an Aspergillus oryzae used in the production of fermented foods such as sake, miso and soy sauce, which represent Japan. Aspergillus sojae is used in miso and soy sauce. Aspergillus awamori, Aspergillus saitoi, and Aspergillus niger are known as Aspergillus niger used in the production of awamori, and these can also be used.

In addition, Aspergillus kawachii is a white mutant bacterium isolated from the above Aspergillus awamori and is known as white koji mold used in the production of shochu, and can be used. Red aspergillus (Monascus purpureus) is used in Japan for the production of red natural pigments. Further, the genus Rizopus and the genus Mucor are known to be used for producing tempeh of fermented foods produced in China and Southeast Asia, but these can also be used.

(Process of making roasted rice bran into koji)
In the production of the roasted rice bran malt shown in FIG. 1, water is added to roasted rice bran 10 at a ratio of 5 to 10 and mixed so that the water is dispersed. To the roasted rice bran, 1/5000 amount of powdery koji mold is added and mixed well. This is left in an atmosphere of 35° C. and 90%, stirred once after 24 hours, and then left under the same conditions for another 24 hours to complete.

(Planting koji mold)
The koji mold is planted by adding powdered koji mold to the roasted rice bran and mixing them well. As long as the koji mold is well dispersed in the roasted rice bran, the addition method and the number of times of addition are not limited. Moreover, the timing of planting is not limited before or after the addition of water to the roasted rice bran. However, as a common-sense process, water is added to roasted rice bran and mixed well, and then a required amount of powdery Aspergillus is divided into about 3 times and added while mixing with a mixer or the like. Is desirable.

(Room temperature/humidity/culture time after planting Aspergillus oryzae)
The optimum temperature is 35°C. When it exceeds 45°C, it affects the growth of Aspergillus oryzae. In other words, it will be hot and "bare". In the lower one, the koji mold grows even at 20°C or lower, but the growth speed is slow and the enzyme becomes weak. That is, at 45° C. or higher, the enzyme becomes weak koji, and at 20° C. or lower, not only the enzyme is weak, but also the number of production days increases and the production cost increases.

The humidity is ideally 90% or more. If it is less than 90%, the koji will gradually weaken, so it must be at least 70% or more. As for the culturing time, 48 hours is a good koji, under ideal conditions of temperature and humidity. The enzyme is made rapidly after 24 hours, especially after 32 hours. On the contrary, after 48 hours, the enzyme activity cannot be expected to increase so much. At most plus 6 hours, or 54 hours, is enough.

The water addition process in the process of making roasted rice bran into roasted rice bran koji, and the type of koji mold to be used have been described, but the manufacturing process after that is most suitable for completing the present invention, because no special equipment is required. The manufacturing method is provided. In particular, in terms of cost performance, it is possible to manufacture by a simple process that is unrivaled.

(Drying process of roasted rice bran koji)
Next, the drying process shown in FIG. 1 for the purpose of improving the preservability and flavor is a hot air drying, a heat drying, a reduced pressure drying, a vacuum freeze drying, etc. They may be used alone or in combination. Dry the roasted rice bran koji by either method.

In the above-mentioned drying step, it is desirable that the drying temperature is a temperature at which the enzyme of koji is not inactivated. Therefore, it is desirable to dry at 1° C. to 60° C., more desirably 20° C. to 55° C., and further desirable 30° C. to 40° C. The drying time is not limited as long as the target water content is 5 to 10%, but is not limited, but when the target water content is reached, the process is immediately terminated.

Any method may be used for the drying as long as the water content is 10% or less. At that time, the application of heat of 60° C. or more and the excessively long time weaken the enzyme. The vacuum drying method is suitable in view of cost and enzyme. It can be dried at 40°C for 8 hours. The higher the temperature, the shorter the drying time, but the enzyme becomes weaker little by little. Lowering the temperature will prevent the enzyme from deactivating, but will increase the drying time.

(Moisture adjustment during drying of roasted rice bran koji)
In the above drying step, the water content of the roasted rice bran koji is preferably low to some extent from the viewpoint of improving the preservability, but an increase in the drying time leads to cost and deterioration of food components due to overdrying. However, there is also a problem that, for example, the oxidation of lipids is promoted, and generally, it is not a problem that it is low. Therefore, the moisture content of the roasted rice bran koji after drying is preferably 1% to 40%, more preferably 3% to 20%, and even more preferably 5% to 10%.

(Adjusting the particle size of roasted rice bran koji)
Next, the process of adjusting the particle size of the dried roasted rice bran koji shown in FIG. 1, that is, making the particle size uniform will be described.
In the step of homogenizing the dried roasted rice bran koji, the tool used has a hardness higher than that of the dried roasted rice bran malt, but the shape does not matter, but it is used in udon or soba making. A cylindrical bar such as a hand-rolled bar that can be used can easily and efficiently make the particle diameter uniform. A roll mill or the like can be industrially used.

In the step of homogenizing the dried roasted rice bran koji, the particle size is preferably 3 mm or less. More desirable is 2 mm or less, and even more desirable is 1 mm or less. The lower limit may be finer than 1 mm, but since the effect of the present invention, that is, the elution of the enzyme when the dried roasted rice bran koji is soaked in water together with the white rice is expected, the effect is It is sufficient if the diameter is about 1 mm. When the particle sizes are uniform, the dried roasted rice bran koji of the present invention is a finished product.

According to the manufacturing process of the powder of dried roasted rice bran koji as described above, the peculiar odor of rice bran is changed into a fragrant odor, the flavor is improved, the shelf life is high, and the powder contains many useful components such as dietary fiber. It becomes possible to produce dry roasted rice bran malt.

A method for cooking white rice using the dried roasted rice bran koji powder obtained as described above will be described below.

(How to cook white rice)
Next, a method of cooking white rice will be described with reference to FIG. The rice cooking method of white rice is basically the same as the method performed in a general household, but a little different is that after washing the white rice with water and adding the necessary water for cooking rice, the dried roasted rice bran koji produced in the present invention is used. It is to add and mix the powder of (3) and give time for saccharification. There is nothing else to worry about.

(Explanation of adding water)
The addition of water in FIG. 2 is no different from the method commonly used in ordinary households. That is, the amount of white rice to be cooked is washed with tap water to the extent that dust and rice bran are washed off, and tap water having a water content corresponding to the amount of white rice is added. Tap water is generally used, but in addition to tap water, it may be water purified by a purification device or mineral water sold. In short, there is no problem if the water content is drinkable.

(Adding and dipping powdered dry roasted rice bran)
Thereafter, at the stage shown in FIG. 2, an amount of the dried roasted rice bran koji of the present invention is added in consideration of its nutritional value. Then, white rice, dried roasted rice bran koji and water are stirred to disperse the dried roasted rice bran koji. Leave it in that state. After washing the white rice with water, the order of adding the dried roasted rice bran koji of the present invention does not matter. The order shown in FIG. 2 is an example. Further, the amount of water added for immersion may be adjusted within a common sense range, but in general, an appropriate amount for cooking rice is desirable. During the dipping process, the enzyme is dissolved from the dried roasted rice bran koji of the present invention, and the saccharified rice is gradually saccharified with time. If the time is short, the saccharification range will be partial, and if the time is long, the saccharification range will be expanded.

Saccharification of white rice means that starch of white rice is decomposed into low molecular weight by the saccharifying enzyme released from the dried roasted rice bran koji of the present invention, and finally converted into glucose. The longer the contact time between the white rice and the dried roasted rice bran koji of the present invention, that is, the longer the immersion time, the more the enzyme acts and the starch changes into glucose, so that the cooked rice has a sweet taste. When limiting saccharification, a shorter time period allows adjustment. Further, at the same time as saccharification, the protein-degrading enzyme of the dried and roasted rice bran malt of the present invention also works, and it becomes possible to provide white rice cooked with good digestion and absorption, such as the protein being converted into an amino acid.

As for the amount of the dried roasted rice bran koji of the present invention, if the ratio of 0.2 is added to 10 of white rice, 22% of the least vitamin B1 is brown rice, and 29% is the second less dietary fiber. become. If 2 is added to 10 pieces of white rice, 42% of the minimum amount of vitamin B1 and 125% of the dietary fiber are achieved in the brown rice. If the input amount is increased in this way, the satisfaction rate will increase. When 1 is added to 10 pieces of white rice, the filling rate is the same as that of brown rice except vitamin B1. It is meaningless if the amount added is too small, and it is preferable to add 0.2 or more to 10 white rice, and it is not necessary to greatly exceed the nutritional value of brown rice as an upper limit, so 2 is added to 10 white rice. It is reasonable. A value of 2 is a satisfactory value except that the amount of vitamin B2 is about 7 times that of brown rice. The priority is not to absorb a lot of nutritional value all at once, but to maintain a certain limit and eat longer. It should be noted that the sufficiency rate is based on dietary fiber, and from this standard, vitamin B1 is low and vitamin B2 is high, although this is repeated.

When making a breakfast using an automatic electric rice cooker, for example, 8 hours before the time of cooking, the white rice is washed with water, water necessary for cooking is added, and then the dried roasted rice bran koji produced in the present invention is added. All you have to do is to put in and mix the powder, and then turn on the timer mode switch to set it. By the time you wake up in the morning, white rice with the same nutritional value (brown rice reconstitution) as brown rice is cooked.

When the powder of dried roasted rice bran koji manufactured for rice cooking of the present invention is immersed in water for cooking rice together with white rice, the enzyme of rice bran malt acts to decompose proteins and lipids of white rice. This decomposition action assists digestion when the cooked white rice is eaten. The effects of improving the taste and flavor of rice, such as slightly saccharifying white rice and increasing the sugar content of white rice by the action of enzymes such as rice bran koji, were confirmed. Further, it was confirmed that dietary fiber and vitamins B1 and B2 were increased as nutritional components as compared with white rice as described below.

In the above-mentioned rice cooking method, the time for immersing the powder of dried roasted rice bran koji produced in the present invention together with the white rice is one of the purposes for causing the enzyme of the dried roasted rice bran malt to act on the white rice, It takes more than a certain period of time, but if it is too long, the rhythm of eating habits and the timing of eating will be disrupted, and the risk of decay of white rice and dried roasted rice bran will increase, so switch the rice cooker for a while. Will be put in. The immersion time is more preferably 3 hours to 12 hours, and even more preferably 5 hours to 8 hours. 5 hours to 8 hours is a time range close to the time when the timer of the automatic electric rice cooker is set on the night of a general household and the overnight rice cooker is switched on the next night, so it is easier to use. There are advantages.

In the above rice cooking method, the optimum temperature of the enzyme is originally desirable as the temperature during immersion, but the concept of this product is that at home, you can easily eat white rice rice with the same nutritional value as brown rice, so room temperature Is enough. However, it is also possible to immerse the rice for 24 hours in a low temperature where spoilage does not progress, but 3 to 12 hours is appropriate when the room temperature is used as a reference.

That is, from the viewpoint of the enzyme alone, it is better to immerse it as long as possible. However, in the summertime, the risk of corruption increases, so 8 hours or less is appropriate. Conversely, up to 12 hours is appropriate in winter. A room temperature of 25°C in summer is suitable for 3 to 8 hours, and a room temperature of 10°C in winter is suitable for 5 to 12 hours.

In the present invention, the dried roasted rice bran malt produced in the process of FIG. 1 (schematic diagram of the dried roasted rice bran malt) can be used by simply setting a timer together with white rice in an automatic electric rice cooker popular in general households. In addition to supplementing the nutritional value of brown rice, the enzyme action of koji realizes both effects of improving the taste and flavor of rice.

Whether it is an automatic electric rice cooker, rice cooked in a clay pot, or cooked in a pressure cooker, the rice can be cooked and the process of applying the enzyme of dried roasted rice bran koji to white rice is required. , It becomes possible to eat delicious rice while absorbing the nutritional value of brown rice without changing the eating habits of white rice rice according to the general household lifestyle, and it has the effect of greatly improving the eating habits of Japanese people.

Hereinafter, the present invention will be described more specifically based on Examples.

Example of production of dried roasted rice bran koji
(Roasted rice bran)
As a raw material, rice bran discharged when obtaining milled rice was used. About 300 g of the rice bran was placed in a 24 cm frying pan, and was thoroughly roasted over a gas stove over a wooden spatula for about 8 minutes until there was a little smoke and the entire bran became a light brown color. After roasting, it was transferred to another container as it was, left as it was, and when it returned to room temperature, it was covered with vinyl and stored at room temperature until the next step (production of roasted rice bran koji). The degree of color reflected the original color, and became more brownish than the color of the yellow powder.

(Production of roasted rice bran koji)
As described above, tap water was used as the added water. That is, 80 g of water was added to 100 g of roasted rice bran and mixed well, and then 1/5000 amount of seed koji was added to the roasted rice bran. Aspergillus oryzae is Aspergillus oryzae, and was used for liquefaction preparation manufactured by Higuchi Matsunosuke Shoten Co., Ltd. After adding this Aspergillus oryzae, it was mixed more thoroughly. This was placed in a thermo-hygrostat having a temperature of 35° C. and a humidity of 90% and allowed to stand. After 24 hours, the mixture was once mixed so as to loosen the mass, and the mixture was allowed to stand again in a thermo-hygrostat having a temperature of 35° C. and a humidity of 90%, and left for 24 hours to produce roasted rice bran koji. After removing the rough heat, it was transferred to a vinyl bag, sealed, and stored frozen until the next step (drying step).

(Drying roasted rice bran koji)
The roasted rice bran koji was dried under two conditions of a reduced pressure of 40°C and a normal pressure of 40°C. In each case, 250 g of roasted rice bran malt was taken and dried at 40° C. for 24 hours.

(Particle size adjustment of dried roasted rice bran koji)
Since the particle size of the dried roasted rice bran koji is not uniform, the particle size was adjusted in consideration of the appearance as a product. It was crushed to a size of 1 mm or less with a hand-rolled bar used for buckwheat noodles or udon. At this time, it was possible to obtain a substantially uniform particle size of 3 mm or less simply by crushing a large lump without paying attention to the particle size. The morphology is in the form of a slightly finer grain than the granular form.

(Example of cooking rice)
Next, a method of cooking the dried roasted rice bran koji which is a little finer than the granular form will be described.
First, wash 1 go of rice. 15 g of the powder of the dried roasted rice bran malt produced above is sprinkled on this. Here, 15 g means about 10% of one go (150 g). The water necessary for 1 go of rice is added and mixed there, and left as it is. This time, assuming the method that is usually used in ordinary households, that is, washing rice the night before, adding water, leaving it overnight, and turning on the rice cooker the next morning, the above operation at 21:00 Then, tap water was adjusted to the scale in a pot containing white rice, 15 g of the dried roasted rice bran koji powder of the present invention was added, and the rice cooker was set to be turned on at 6:00 the next morning. Rice was cooked in about 50 minutes in the normal mode. While cooking, the steam rising from the rice cooker gave off a slightly fragrant aroma that was not found in white rice.

(State and taste when cooked)
The cooked white rice rice is dark brown overall, and at first glance it looks like cooked rice. Even if you try to eat it, you can not feel the uneasiness of eating like brown rice and the unpleasant taste, and unlike cooked rice, for example, even if you eat it with natto or raw eggs, it will be the same as with white rice, I was able to eat it without any discomfort.

Hereinafter, in order to confirm the effect of the method for cooking rice with white rice of the present invention, it will be confirmed through experimental examples.
Experimental Example 1 (Example of microbial test in roasted rice bran)
Next, describing the data acquisition method and analysis results, the microbial test of roasted rice bran was carried out by suspending the sample in 0.9% physiological saline and appropriately diluting it. The plate count was determined by the plate smear culture method and the coliforms were determined by the pour overlay method using desoxycholate medium. The samples tested were roasted rice bran and non-roasted rice bran as a control. The results are shown in Table 1.

Table 1 Microbial test results

(Example of microbial test in roasted rice bran)
As shown in Table 1, the number of general viable bacteria in the rice bran before roasting was about 260,000 per gram, but it became 300 or less after roasting. In effect, the microbes are gone. It was confirmed that the microbial sterilization was completely performed by roasting, and that the roasting process had a sterilizing effect .

Experimental example 2 (enzyme titer of roasted rice bran koji)
The enzyme titers of two types of starch-degrading systems, α-amylase and glucoamylase, were measured using an α-amylase measurement kit and a saccharification power fractionation/quantification kit manufactured by Kikkoman Biochemifa Corporation. In the test plots, the presence or absence of roasting and the enzyme titer of the rice bran koji in a total of 4 test plots produced with Aspergillus oryzae and Koji mold respectively were measured. The used Aspergillus oryzae was manufactured by Higuchi Matsunosuke Shoten Co., Ltd. -Kawachi: Aspergillus kawachii) used the seed malt for producing shochu (trade name: for authentic shochu fungus barley). The results are shown in Table 2.

Table 2 Results of enzyme titer measurement (comparison with and without roasting) (U/g koji)

As shown in Table 2, it is unknown whether roasting caused damage to starch, or growth of koji mold, production of a factor that inhibits enzyme production, etc., but the enzyme titer of the roasted rice bran koji of the present invention was not determined. It was lower with both Aspergillus oryzae and Aspergillus oryzae. However, even if the value of roasted rice bran koji is the same as that of normal rice koji, α-amylase is around 1000 and glucoamylase is 100-200, both enzymes are comparable to each other, and as an enzyme supplier. It was found that the role of roasted rice bran koji was at a level at which it could play a sufficient role.

Experimental example 3 (vitamin analysis)
Process order from raw rice bran to finished product, namely rice bran (before roasting), rice bran (after roasting), roasted rice bran malt (before drying), vitamin B1 and vitamin B2 of the dried roasted rice bran malt of the present invention analyzed. Vitamin B1 was analyzed by fluorescence detection-liquid chromatography after enzymatic decomposition with Takadiastase after decomposition with hydrochloric acid. Vitamin B2 was analyzed by fluorescence detection-post column liquid chromatography using potassium ferricyanide as a reaction solution after pretreatment similar to that of B1. The results are shown in Table 3.

Table 3 Vitamin B1 and B2 analysis results (change from raw material to dried roasted rice bran of the present invention)

Table 3 is the order of roasted rice bran koji before and after roasting rice bran as a raw material, roasted rice bran koji using roasted rice bran, and dried roasted koji of the present invention obtained by drying the roasted rice bran koji, that is, from the top of the table. The results are shown in the order of steps downward, and are the results of analysis in which changes in vitamin B1 and vitamin B2 from the raw material to the completion of the manufacturing process are traced.
As shown in Table 3 above, vitamin B1 was significantly reduced after roasting. This is considered to have been deactivated by heating by roasting. However, by making it koji, it increased about 1.5 times after roasting, although it did not reach the original value. It was about 1/5 of the rice bran (before roasting) as a raw material. On the other hand, vitamin B2 did not decrease in roasting, but rather increased. This is because vitamin B2 is strong against heat and the water content was reduced during roasting, so it seems that vitamin B2 increased relatively. After that, the amount of the dried rice bran koji increased to about twice as much as that after roasting by making it into koji, and the dried roasted rice bran koji of the present invention became about 4 times as strong as the rice bran before roasting.

Experimental example 4 (analysis of nutritional components)
The nutritional component analysis and the water activity of the powdery roasted rice bran koji used in the present invention were measured. Among the nutrient components, the water content was measured by the 70° C.-vacuum drying method. Ash content was measured by the direct ashing method at 550°C. Protein was measured by the Kjeldahl method. The lipid was measured by the acid decomposition method. Dietary fiber was measured by the Prosky method (enzyme-gravimetric method). The sugar was calculated by the following calculation. That is, it was calculated by sugar = 100-(water content + ash content + protein + lipid + dietary fiber). Energy was calculated. The energy conversion coefficient was calculated by multiplying the respective analytical values as protein: 4, lipid: 9, sugar: 4, carbohydrate: 4, and dietary fiber: 2. Sodium was measured using a sample prepared by a dilute acid extraction method using an atomic absorption spectrophotometer (Shimadzu Corporation AA-6300). The salt equivalent was displayed by multiplying the analytical value of sodium by 2.54 and converting the unit to g/100 g. The water activity (Aw) was measured using AW-Lab manufactured by rotronic ag. The method of vitamins B1 and B2 is as described above. The results are shown in Table 4. For reference, the nutritional component analysis values of unpolished rice and 90% polished rice are also shown in excerpt from the 7th revised Japanese food standard component table. As a characteristic point. It can be seen that the dietary fiber and vitamins B1 and B2 in the dried roasted rice bran malt alone of the present invention are significantly increased compared to 90% polished rice and brown rice.

Table 4 Results of nutritional component analysis of dried roasted rice bran koji of the present invention

Experimental Example 5 (Comparison of nutritional components and contribution of satisfying nutritional components of the dried roasted rice bran koji of the present invention)
When the rice cooking method carried out in the examples was carried out, the contribution ratio of the nutrients that the dried roasted rice bran malt of the present invention imparts to the white rice was examined. In the example, 15 g (10%) of the dried roasted rice bran koji of the present invention was added to 1 g of polished rice (150 g), but it is also calculated here at 10:1. The results are shown in Table 5.

Table 5 Comparison of nutritional components and calculation table of nutritional component sufficiency ratio of dried roasted rice bran koji of the present invention (Calculation of nutritional components when 90% polished rice and powdered roasted rice bran koji of the present invention were mixed at 10:1 Value and relative ratio of the mixture to 90% polished rice and brown rice)

As shown in Table 5, when the dried roasted rice bran malt of the present invention was added to white rice (mixing ratio is white rice:dried roasted rice bran malt=10:1), the ash content showing the mineral content was about 90% as compared with 90% polished rice. 3 times, 15% protein, 2 times more lipid, 4 times more dietary fiber, 1.6 times more vitamin B1 and 8 times more vitamin B2. Excluding vitamin B1, It comes to almost match the nutritional content of brown rice.

Experimental example 6 (moisture measurement)
The sample was dried under reduced pressure at 75° C. for 24 hours, and the water content in the sample was determined from the weight before and after drying. The results are shown in Table 6.

Table 6 Moisture measurement results

As expected, as shown in Table 6, the vacuum drying was overwhelmingly lower in water content. The water content of the roasted rice bran was 7.7%, and the preservation property was sufficiently high with this water content from Experimental Example 1 (there was no growth of microorganisms). Since it is not necessary to lower the temperature, the drying time can be expected to be shortened to 8 hours in the case of reduced pressure.

Table 7 Changes in enzyme titer due to drying (U/g: dry matter conversion)

According to Table 7 showing the change in enzyme titer with drying, drying at 40°C slightly decreased the enzyme titer. However, even though it decreased, the enzyme titer as an enzyme supplier remained sufficient. From this, it was considered that there would be no problem if the drying temperature and time were set to 40° C. and 24 hours as the upper limits, respectively. As described above, in the case of vacuum drying, if it is carried out for 8 hours, it seems that the decrease in enzyme titer can be further suppressed. The data in Table 7 are shown in terms of dry matter, and the influence of the amount of water was excluded.

Experimental example 7 (nutrition component analysis after cooking rice)
The nutrient components after cooking rice were analyzed according to the examples. The method is as shown in Experimental Example 4. The results are shown in Table 8. As a characteristic point, it was confirmed that the dietary fiber and vitamin B2 were increased by using the method of cooking rice according to the present invention, as compared with the case of using the polished rice alone. Although the B1 was inferior to that of brown rice, the nutritional value was about the same as that of brown rice. Moreover, B2 yielded white rice containing more rice than brown rice.

Table 8 Results of nutritional component analysis after cooking rice * Water content was unified to 60% and compared.
*Data for brown rice and 90% polished rice are extracted from the ingredient list.

Experimental example 8 (sugar content analysis after cooking rice)
Next, in the present invention, while the white rice and the dried roasted rice bran koji of the present invention are put in the rice cooker, the active ingredient in the dried roasted rice bran koji of the present invention acts on the white rice. I am expecting. Specifically, we expect the action of enzymes that decompose polymers such as carbohydrates, starch, and lipids that the invention has. Among them, sugar analysis that affects the taste was performed. White rice with and without the dried roasted rice bran koji of the present invention was cooked under the same conditions, and the sugar content after cooking was measured by liquid chromatography. The results are shown in Table 9. Maltose and glucose, which are considered to be starch decomposed products, increased by 4 times or more as compared with the case where the dried roasted rice bran koji of the present invention was not added. From this, it was found that the dried roasted rice bran koji of the present invention changed the starch of white rice into sugar during the immersion. This seems to indirectly lead to the improvement of the taste.

The sugar content shown in Table 9 is obtained by freeze-drying cooked rice, crushing and homogenizing an appropriate amount of a sample, adding pure water, stirring for 30 minutes, and then using No. 5A filter paper. The filtrate obtained by filtration with a 0.45 μm membrane filter was used to measure the test liquid with a liquid chromatograph. The measurement conditions were as follows: the column was KS-801 (Showa Denko; 300 mm×8 mm), the column temperature was 60° C., the mobile phase was pure water, and the flow rate was 1.0 mL/min. The detection was with a differential refractive index detector. I went.

Table 9 Results of sugar analysis after cooking rice

FIG. 3 shows a comparison of chromatograms of sugar analysis after cooking rice. In FIG. 3, the peak on the left side of the figure means a high molecular weight (large molecule), and the peak on the right side means a low molecular weight (small molecule). As shown in FIG. 3, the addition of dry roasted rice bran malt shifts to the low molecular weight side rather than the white rice. That is, it means that a large molecule such as starch was depolymerized by the enzyme action by the dried roasted rice bran koji. This indicates that the rice cooking method of the present invention is data supporting the fact that starch of white rice can be saccharified to provide white rice that is easy to digest.

FIG. 4 shows the comparison results of gas chromatograph mass spectrometry after cooking rice. By adding the dried roasted rice bran malt of the invention, (maru 1) acetaldehyde, (maru 4) 3-methyl-butanal were detected, and (maru 2) acetone, (maru 6) 1,3-dichlorobenzene, etc. Strength also increased. However, all the substances were trace amounts, and further, since hexanal, which is the deterioration odor of rice bran, was not detected, the influence of the dried roasted rice bran koji of the present invention on the flavor of rice is almost nonexistent. It could be confirmed.

Regarding the analysis conditions, 3 g of the sample and 1 mL of pure water were enclosed in a dedicated vial for use in the analysis. The analysis was carried out using a headspace sampler gas chromatograph quadrupole mass spectrometer (HP7694/6980 Plus GC/5973N MSD, manufactured by Agilent) under the following conditions.
<Headspace sampling conditions>
Heating temperature: 80°C Heating time: 30 min
<Gas chromatograph conditions>
Separation column: DB-WAX [60 m×0.25 mm ID, 0.5 μm, manufactured by J&W Scientific]
Temperature rising conditions: 35°C (5 minutes) → 5°C/min → 240°C (4 minutes)
<Mass spectrometry conditions>
Ionization method: Electron ionization (EI) Measurement mass range: m/z = 29-350

Through the above-described Experimental Examples 1 to 8, it is verified by the verification results that the rice cooking method of the present invention provides a nutritional value equivalent to that of brown rice, and it is clear that the object of the present invention has been achieved. did.

(1) By the microorganism test, it was confirmed that the microorganism was killed by roasting, and it was clarified that the microorganism had a bactericidal effect.
(2) It was confirmed that the roasted rice bran koji had an enzyme titer sufficient as an enzyme supplier.
(3) Regarding the transition of vitamins B1 and B2 in each process, it was confirmed that B1 was reduced by roasting, but it was restored to some extent by using koji, and B2 was clearly increased.
(4) The nutrition component analysis will be considered together in (5).
(5) As for the filling rate when mixed at 10:1, the nutritional value is overwhelmingly higher than that of white rice, and even if compared to brown rice, the nutritional value is almost similar to brown rice except for vitamin B1. Was confirmed.
(6) As a result of measuring the water content, it was confirmed that the drying was accelerated by drying under reduced pressure, and it was found that it can be used in mass production.
(7) As for the nutritional component analysis after cooking rice, it was confirmed that the nutritional value close to that of brown rice can be obtained as expected after cooking rice, as described in (5).
(8) From the sugar content analysis after cooking rice, it was confirmed that the sugar content was increased by the enzymatic action of koji.
(9) From the GC/MS analysis after cooking rice, it was found that the smell of only white rice and the dried roasted rice bran of the present invention cooked with white rice have a trace amount of components not found in white rice, but are unique to rice bran. It was confirmed that no odorous component was detected.

From the above, the dried roasted rice bran koji of the present invention sterilized all the miscellaneous bacteria of the bran by the roasting step, reduced the bran odor, and imparted a fragrant aroma. In the process of making the roasted rice bran into koji, enzymes and vitamins B1 and B2 were produced. The enzyme has a sufficient enzyme titer as an enzyme supplier, and in the case of vitamins, the heat-sensitive vitamin B1 decreases once, but it increases by koji, and in vitamin B2, It increased to about 3 times that of rice bran, which is the raw material. The dried roasted rice bran koji which is completed by drying the roasted rice bran koji contains abundant nutrients that white rice does not have, and the nutrients after cooking the dried roasted rice bran koji with white rice are brown rice Compared with, the vitamin B1 was slightly lower, but other nutrients were close to brown rice. Further, it was confirmed that the sugar content was increased by the action of the enzyme. In other words, the roasted rice bran malt and the method for cooking rice thereof according to the present invention have made it possible to provide white rice cooked with a rice bran odor disappearing, easy to eat, a nutritional value equivalent to brown rice, and good digestion.

The present invention is
(1) The rice bran was roasted and then made into koji, and the rice bran odor was significantly reduced.
(2) The roasted rice bran malt is dried and powdered so that it can be packaged according to the amount (combination) of white rice, and that the grain of white rice can be easily subjected to an enzyme titer. ,
(3) When cooking white rice, it is possible to add a desired amount of dried roasted rice bran koji according to the amount of white rice.
(4) A bag of dried roasted rice bran koji that improves portability
(5) A bag of dried roasted rice bran koji that can be used for cooking other than white rice,
(6) According to the rice cooking method of the present invention, there is no rice bran odor, and it can be eaten as delicious white rice rice as if it regained the nutritional value of brown rice.
It is additionally noted that it also has the above effects.

Claims (2)

A mixture of white rice and the dried roasted rice bran koji powder for cooking rice produced from roasted rice bran in a ratio of 0.2 to 2 to 10 of white rice and water for cooking rice are mixed. A method of cooking white rice using dried roasted rice bran koji, which is left for 3 to 12 hours and then cooked with white rice.
The dried roasted rice bran koji powder for cooking rice,
A process of roasting rice bran to produce roasted rice bran,
A step of adding water to the roasted rice bran 10 at a ratio of 5 to 10 and mixing them to obtain roasted rice bran particles;
A step of inoculating powdered koji mold to the roasted rice bran particles, and producing roasted rice bran koji by culturing for 24 hours or longer in an environment of 20°C to 45°C and a humidity of 70% or more;
A drying step of drying the roasted rice bran koji at 1°C to 60°C,
A crushing step for making the dried roasted rice bran koji into powder of 3 mm or less,
The method for cooking white rice according to claim 1, which is produced by a method including.