JP6944218B1 - How to make germinated brown rice, how to make germinated brown rice, and cooking equipment and programs for germinated brown rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing germinated brown rice, which can suppress the growth of various germs without adding additives to water and can utilize useful components such as GABA which increase when brown rice germinates. .. SOLUTION: A germination step of immersing brown rice in immersion water in a container and keeping the temperature at a predetermined temperature to germinate brown rice, and after the germination step, the container is sprouting without exchanging the immersion water. After the disinfection step of reducing germs by keeping the temperature higher than the temperature of the step and keeping the brown rice enzyme at a temperature that does not inactivate the brown rice, and after the disinfection step, the container is placed at a temperature higher than the temperature of the disinfection step without exchanging the immersion water. Production of germinated brown rice having a germinated brown rice step of aging the germinated brown rice while keeping it at a low temperature to further promote the germination of brown rice, and a rice cooking step of heating the obtained germinated brown rice in the container to cook the rice. Method. [Selection diagram] Fig. 3

Description

The present invention relates to a method for producing germinated brown rice, a method for producing germinated brown rice, a cooking device for germinated brown rice, and a program used thereto.

Germinated brown rice with germinated brown rice has a higher nutritional value than ungerminated brown rice, and especially GABA (γ-aminobutyric acid) is attracting attention as one of the health foods because it increases several times as much as brown rice. .. In order to germinate brown rice, a method of immersing brown rice soaked in water in warm water at 20 to 40 ° C is adopted, but since germs can easily grow in this temperature range, the obtained germinated brown rice can be used. There was a problem that the rotting odor remained. In addition, when the soaking water used is replaced, there is a problem that useful water-soluble components (water-soluble vitamins, mineral components, etc.) such as γ-aminobutyric acid (GABA) produced by germination are eluted and lost. ..

To solve such a problem, there is a method of adding an additive that suppresses the growth of various germs to germinated brown rice. For example, a method of adding salt to the water for immersing brown rice is widely known. Further, Patent Document 1 reports a method of suppressing the growth of various germs by containing green onions such as onions having a bactericidal action. However, although these methods can suppress the growth of various germs, they are not always suitable as rice to be eaten on a daily basis because salt and green onion-derived components are added to the cooked rice. ..

Further, as an apparatus capable of producing germinated brown rice at home, an apparatus in which a container for germinating brown rice is made of an antibacterial metal has been reported. For example, the electric heater for producing germinated brown rice of Patent Document 2 is provided with an inner pot made of an antibacterial metal and a heating pot provided with heaters on the bottom and outer periphery of the side surface to which the inner pot can be attached and detached. Germinated brown rice can be obtained by covering it with brown rice and water, heating it to 32 to 38 ° C with a heater in a heating pot, and keeping it warm for 18 to 24 hours. Germinated brown rice mixed rice can be obtained by mixing in proportion and then cooking in a general-purpose rice cooker.

Further, in Patent Document 3, in a method in which seeds and germination water are put into a germination tank to promote germination of seeds to produce germinated seeds, the germination water is circulated between the germination tank and the outside. , A method for producing germinated seeds, which is characterized in that the germination water taken out of the germination tank is heat-sterilized, cooled, adjusted to a temperature suitable for germination of seeds, and then returned to the germination tank. Has been done.

Japanese Unexamined Patent Publication No. 2011-24472 Japanese Unexamined Patent Publication No. 10-117713 Japanese Unexamined Patent Publication No. 2013-70667

The device of Patent Document 2 sterilizes various germs by an inner pot made of an antibacterial metal, but cannot sterilize various germs in a portion away from the inner pot. Further, the apparatus of Patent Document 3 can obtain germinated brown rice without using additives, antibacterial members, or the like, but it is difficult to use it for home use on a large scale. Further, in each of the devices, it is necessary to transfer the produced germinated brown rice to a general-purpose rice cooker to cook the rice, which causes a problem that it takes time and effort.

In general households, for example, there is a need to set a timer in a rice cooker to prepare brown rice before going to bed and eat germinated brown rice for breakfast so that the germinated brown rice is cooked at the desired time. be. Even in this case, there is a problem that putrefactive odor remains in the obtained germinated brown rice due to the propagation of various germs.

Under such circumstances, an object of the present invention is that the growth of various germs can be suppressed without adding additives to the water for germination of brown rice, and GABA or the like, which increases when brown rice germinates, can be effectively utilized. It is an object of the present invention to provide a method for producing germinated brown rice and a method for producing germinated brown rice. Another object of the present invention is to provide a cooking device for germinated brown rice suitable for germinated brown rice and a program of the cooking device.

As a result of intensive research to solve the above problems, the present inventor dips the brown rice in water (immersion water), germinates the brown rice, and then brings the brown rice into a temperature range of 50 ° C. or higher and 65 ° C. or lower. We have found that it is possible to suppress the growth of various germs without denaturation, and have arrived at the present invention.

That is, the present invention relates to the following invention.
<1> A germination step in which brown rice is immersed in immersion water in a container and kept at 30 ° C. or higher and 45 ° C. or lower to germinate brown rice, and after the germination step, the container is placed in the container without changing the immersion water. After the germ reduction step of keeping at 55 ° C. or higher and 65 ° C. or lower to reduce germs and the germination reduction step, the container is kept at 30 ° C. or higher and 45 ° C. or lower without exchanging the immersion water to germinate brown rice. while further promoting, possess germination ripening step of ripening the germination unpolished rice, and
A method for producing germinated brown rice, in which the germination reduction step and the germination ripening step are repeated without exchanging the immersion water.
<2> method for manufacturing brown rice according to the inter-immersion漬時germination step is less than 6 hours or more 2 hours <1>.
<3> method for manufacturing brown rice according to the processing time of bacteria reduction step is within 30 minutes or 5 minutes <1> or <2>.
<4> method for manufacturing brown rice according to any one of <3> the germination ripening between steps of immersion漬時is less than 6 hours or more 2 hours <1>.
<5> The germinated brown rice obtained by the production method according to any one of <1> to <4> is used as it is as rice cooking water without exchanging the immersion water used for producing the germinated brown rice. A method for producing germinated brown rice, which has a rice cooking process in which the rice is heated and cooked inside.

<6> A cooking apparatus for germinated brown rice used in the method for producing germinated brown rice according to any one of <1> to <4> or the method for producing germinated brown rice according to <5>.
Germinated brown rice provided with a container capable of accommodating brown rice and soaking water, a temperature control means for controlling the temperature of the container, and a program for causing a computer to execute at least a part of the functions of the germinated brown rice cooking device. Cooking equipment.
<7> In the program of the cooking apparatus for germinated brown rice according to <6> , the germination step of immersing brown rice in the immersion water in the container and holding the temperature at 30 ° C. or higher and 45 ° C. or lower to germinate the brown rice is executed. a step of, after the germination step, the container, without replacing the soaking water, the procedure for executing a bacteria reduction step of reducing the bacteria was maintained at 65 ° C. below temperatures above 55 ℃, after the bacteria reduction step The procedure for performing the germination aging step of aging the germinated brown rice while keeping the container at a temperature lower than the temperature of the germ reduction step without exchanging the immersion water and further promoting the germination of the brown rice, and the inside of the container. A program for making a computer execute the procedure for executing the rice cooking process of heating and cooking rice in.
<8> A computer-readable recording medium on which the program described in <7> is recorded.

According to the present invention, it is possible to suppress the growth of various germs without adding salt or antibacterial additives to the immersion water for germination of brown rice, and effectively utilize GABA or the like that increases when brown rice germinates. A method for producing germinated brown rice, a method for producing germinated brown rice, and a cooking apparatus and program for germinated brown rice used for these methods are provided.

It is a schematic diagram (perspective view) of the cooking apparatus for germinated brown rice of the embodiment of this invention. It is a control block diagram which concerns on the temperature control means of the cooking apparatus for germinated brown rice of embodiment of this invention. It is a flowchart which shows an example of the operation of the cooking apparatus 10 for germinated brown rice by the program of embodiment of this invention. It is a temperature-time profile of the method of producing germinated brown rice of this embodiment corresponding to S1 to S5 of the flowchart shown in FIG.

Hereinafter, the present invention will be described in detail by showing examples and the like, but the present invention is not limited to the following examples and the like, and can be arbitrarily modified and implemented without departing from the gist of the present invention. In addition, in this specification, "~" shall be used as an expression including numerical values or physical quantities before and after it.

The method for producing germinated brown rice of the present invention includes a germination step in which brown rice is immersed in immersion water in a container and kept at 30 ° C. or higher and 45 ° C. or lower to germinate brown rice, and the container is immersed after the germination step. After the germ reduction step of reducing germs by keeping the temperature at 55 ° C or higher and 65 ° C or lower without exchanging water, and after the germ reduction step, the container is placed at 30 ° C or higher and 45 ° C or lower without changing the immersion water. It has a germination aging process that matures the germinated brown rice while further promoting the germination of the brown rice.
The step of reducing germs and the step of germination and aging are repeated without exchanging the immersion water.
In the following description, the "bacteria reduction step" is referred to as a "disinfection step", but as will be described later, it means a step of keeping the brown rice enzyme at a temperature at which it is not inactivated to reduce germs.

Hereinafter, the method for producing germinated brown rice of the present invention will be described for each step.

The germination step is a step of immersing brown rice in immersion water in a container and keeping it at a predetermined temperature to germinate the brown rice.
The "brown rice" used in the present invention is unpolished rice obtained by removing rice husks from rice seeds. The brown rice in the present invention may be partially crushed or subjected to a treatment such as drying as long as it can germinate. Further, in the present invention, "germinated brown rice" means that the germinated brown rice has started to grow by absorbing water. The elongated shoots are usually about 0.5 mm in length.

The "immersion water" is water for immersing brown rice and promoting germination, and is not particularly limited as long as it is suitable for eating and drinking, and examples thereof include tap water, well water, and hot spring water. In addition, commercially available mineral water can also be preferably used. The immersion water may be soft water or hard water, and those subjected to treatments such as heat treatment and filtration can also be used. Further, the soaking water may be supplemented with components such as minerals as long as the brown rice is not hindered.

The immersion water is used as rice cooking water in the method for producing germinated brown rice of the present invention, which will be described later.

The "container" used in the present invention can contain brown rice and soaking water, and can be heated to at least the temperature of the disinfection process (50 ° C to 65 ° C) and the temperature of the rice cooking process (about 100 ° C to 120 ° C). Is used, and is usually made of metal, but a material other than metal such as ceramic or carbon can be used.
The shape of the container is not particularly limited, but it is preferably a shape suitable for the germinated brown rice cooking apparatus described later.

The amount of soaking water to be put into the container may be an amount that allows the brown rice to sufficiently absorb water, and is usually an amount in which the entire brown rice is soaked in the soaking water. Further, as described above, in the method for producing germinated brown rice of the present invention, the immersion water is also used as rice cooking water, so the amount of immersion water is appropriately determined in consideration of the water content of the germinated brown rice after cooking. do it.

The germination step is a step of immersing brown rice in immersion water in a container and keeping it at a predetermined temperature to germinate the brown rice. The temperature of the germination step is set at a temperature suitable for germination of brown rice, and is usually 5 ° C. or higher and lower than 50 ° C., preferably 30 ° C. or higher and 45 ° C. or lower.

The soaking time in the germination step is set to a time suitable for germination of brown rice. If the soaking time is too short, the germination of brown rice will be insufficient (particularly the first soaking), and the production of useful components such as GABA will be insufficient. If it is too much, germs will increase, so it is usually 10 hours or less, preferably 6 hours or less.

As a preferable example of the germination step, the temperature is 30 ° C. or higher and 45 ° C. or lower, and the immersion time is 2 hours or more and 6 hours or less. Within such a temperature range and soaking time, it is possible to satisfactorily promote germination of brown rice.

The disinfection step is a step of keeping the container at a temperature higher than the temperature of the germination step and not inactivating the enzyme of brown rice to reduce germs without exchanging the immersion water.

At the time of germination, germinated brown rice produces useful components such as GABA by the action of various enzymes (hydrolyzing enzymes, plant hormones, etc.) present in the brown rice. The temperature suitable for germination of brown rice (around 40 ° C.) is a temperature at which germs can easily grow, but by setting this to a high temperature (for example, 50 ° C. or higher), germs are reduced. On the other hand, if the temperature is too high (for example, above 65 ° C.), the enzyme is inactivated and useful components are not produced. In addition, if the temperature range is such that the enzyme is not inactivated, the germination of brown rice itself proceeds without inhibiting the action of plant hormones possessed by brown rice.
In the method for producing germinated brown rice of the present invention, brown rice germinated by being immersed in immersion water in a container is disinfected by maintaining it at a temperature that reduces germs and does not inactivate the enzymes of brown rice, so that salt and antibacterial substances are used. The growth of various germs can be suppressed without adding a sex additive, and the germination of brown rice can be further promoted in the subsequent germination and ripening step, and the germinated brown rice can be matured.

The temperature of the disinfection step is usually 50 ° C. or higher and 65 ° C. or lower, preferably 55 ° C. or higher and 63 ° C. or lower, and more preferably 55 ° C. or higher and 60 ° C. or lower. In this temperature range, the inactivation of the enzyme is suppressed and the inhibition of the action of the plant hormone contained in brown rice is suppressed.
Further, if the treatment time of the disinfection step is too short, the growth of various germs cannot be suppressed, so that it is usually 5 minutes or more, preferably 10 minutes or more. Further, if the treatment time of the disinfection step is too long, the brown rice may be deteriorated and the taste may be deteriorated before the rice is cooked. Therefore, it is usually within 30 minutes, more preferably within 20 minutes.

As a preferable example of the disinfection step, the temperature is 50 ° C. or higher and 65 ° C. or lower, and the treatment time is 5 minutes or more and 30 minutes or less. Within such a temperature range and treatment time, it is possible to suppress the growth of various germs, prevent the enzyme from being inactivated, and prevent the deterioration of brown rice from progressing.

The germination aging step is a step of aging the germinated brown rice while keeping the container at a temperature lower than the temperature of the disinfection step without exchanging the immersion water and further promoting the germination of the brown rice. Germinated brown rice is aged to increase the amount of useful components such as GABA and improve the taste.

The germination and aging step is set at a temperature and time suitable for germination of brown rice and ripening of germinated brown rice, preferably 30 ° C. or higher and 45 ° C. or lower, and a time of 2 hours or more and 6 hours or less. Within such a temperature range and soaking time, it is possible to ripen germinated brown rice (improve the taste, increase the amount of useful components such as GABA).

In the method for producing germinated brown rice of the present invention, the germination step, the disinfection step and the germination aging step are performed without exchanging the soaking water, so that the water solubility of GABA, water-soluble vitamins, minerals, etc., which increases when the brown rice germinates, is increased. Useful ingredients such as GABA remain in germinated brown rice (germinated brown rice) and can be effectively utilized without losing the ingredients.

Further, in the method for producing germinated brown rice of the present invention, it is preferable that the disinfection step and the germination aging step are repeated without exchanging the immersion water. By repeating the disinfection step and the germination ripening step without exchanging the immersion water, it is possible to increase the amount of useful components such as GABA produced while suppressing the growth of germs in the germination ripening step.
There is no limit to the number of repetitions between the disinfection process and the germination and aging process, and it is determined as appropriate in consideration of the temperature and time in the disinfection process and the germination and aging process (if there is a rice cooking process, the time until the completion of rice cooking). Two or more times, preferably three times or more. Further, if the number of repetitions is too large, the taste of germinated brown rice may deteriorate before cooking rice, so it is usually 8 times or less, preferably 6 times or less.

The germinated brown rice obtained by the method for producing germinated brown rice of the present invention has less peculiar rotting odor derived from various germs, and has useful components such as proteins, vitamins, minerals, amino acids, dietary fiber, and γ-aminobutyric acid as compared with white rice. Many are included.

The obtained germinated brown rice is usually immediately used in the rice cooking process, but it can also be stored until the rice cooking process. Since germinated brown rice may propagate germs at room temperature, it is preferable to distill off water and dry it, or refrigerate or freeze it when storing it.

Further, in the method for producing germinated brown rice of the present invention, the germination step, the disinfection step and the germination ripening step are carried out in the same container, so that the apparatus used can be made compact.

The method for producing germinated brown rice of the present invention includes a step of heating the germinated brown rice obtained by the method for producing germinated brown rice of the present invention in the container and cooking the rice. That is, in the method for producing germinated brown rice of the present invention, since germinated brown rice can be produced and germinated brown rice can be cooked in one container, it is possible to cook rice using a compact cooking device for cooking rice. .. If the temperature can be controlled suitable for the method for producing germinated brown rice of the present invention, a household cooking device for cooking rice can be diverted.

In the rice cooking step, it is preferable to use the immersion water used for producing germinated brown rice as it is as the rice cooking water without replacing it. By using the soaking water used in the production of germinated brown rice as it is as rice cooking water, useful components such as GABA produced by germination of brown rice, vitamin B group and minerals contained in brown rice or germinated brown rice, etc. The content of useful components of the water-soluble component is high.

The germinated brown rice in the present invention can be produced by using a rice cooking device or a cooking device capable of temperature control necessary for performing the germination promoting treatment and rice cooking. As a result, it is possible to quickly obtain germinated brown rice by directly cooking the rice using one type of rice cooking device without exchanging the dipping solution.

The rice cooking conditions in the rice cooking process are the same as those of general white rice and brown rice, and are appropriately changed according to the hardness, water content, etc. of the germinated brown rice to be produced. In the rice cooking step, the rice cooking water is boiled by heating the container, and the temperature inside the container is raised to about 100 ° C. (about 120 ° C. in the case of a pressure cooker).

The germinated brown rice obtained by the method for producing germinated brown rice of the present invention does not have a peculiar putrefactive odor derived from various germs and has a good flavor.

The cooking apparatus used in the method for producing germinated brown rice of the present invention and the method for producing germinated brown rice of the present invention described above is not particularly limited, and a commercially available rice cooker may be used as it is or may be partially modified. May be good. Preferably, a container capable of accommodating brown rice and soaking water, a temperature control means for controlling the temperature of the container, and a program for causing a computer to perform at least a part of the functions of the germinated brown rice cooking device. The provided cooking device for germinated brown rice (hereinafter, referred to as "the cooking device for germinated brown rice of the present invention") can be used.

Further, in the germinated brown rice cooking apparatus of the present invention, it is preferable that the temperature control means is controlled by a program to execute the method for producing germinated brown rice of the present invention and the method for producing germinated brown rice of the present invention.
That is, the program of the present invention is a program of a cooking device for germinated brown rice, and includes a procedure for immersing brown rice in immersion water in the container and holding the temperature at a predetermined temperature to perform a germination step of sprouting brown rice. After the germination step, the procedure of performing a disinfection step of keeping the container at a temperature higher than the temperature of the germination step and not inactivating the enzyme of brown rice to reduce germs without exchanging the immersion water. After the disinfection step, the procedure of performing the germination aging step of aging the germinated brown rice while keeping the container at a temperature lower than the temperature of the disinfection step without exchanging the immersion water and further promoting the germination of the brown rice. And the procedure to execute the rice cooking process of heating and cooking rice in the container,
Is a program to make a computer execute.

Further, in the program of the present invention, it is preferable that the disinfection step and the germination ripening step are repeatedly executed without exchanging the immersion water.

Further, in the program of the present invention, it is preferable that the germination step is executed at a temperature of 30 ° C. or higher and 45 ° C. or lower, 2 hours or longer and 6 hours or lower.

Further, in the program of the present invention, it is preferable that the disinfection step is executed at a temperature of 50 ° C. or higher and 65 ° C. or lower within 5 minutes or longer and 30 minutes or lower.

Further, in the program of the present invention, it is preferable that the germination and aging step is executed at a temperature of 30 ° C. or higher and 45 ° C. or lower, and 2 hours or longer and 6 hours or shorter.

Hereinafter, an example of the embodiment of the present invention will be described with reference to the drawings.

FIG. 1 shows a schematic view of the germinated brown rice cooking apparatus 10 according to the embodiment of the present invention. The germinated brown rice cooking device 10 is a partially modified version of a commercially available rice cooker, and can be used for producing the germinated brown rice and the germinated brown rice of the present invention.
The germinated brown rice cooking device 10 is composed mainly of a main body 20 for accommodating a metal container 21 and a lid 30 for covering the main body 20 and the container 21 from above, and is driven by commercial power to produce germinated brown rice. , Cook germinated brown rice and keep it warm. In FIG. 1, the germinated brown rice cooking device 10 is in a state where the lid 30 is open, but the lid 30 is closed during operation.

A metal heat sink 31 that serves as a lid for the container 21 when the lid 30 is closed is provided at the center position inside the lid 30. A steam hole 32 is provided in the center of the heat radiating plate 31 so that the outside of the lid 30 in the closed posture and the inside of the container 21 can communicate with each other, and steam can be discharged to the outside.

An operation panel 22 is provided on the front surface of the main body 2, and has a display screen and various key switches used for user operations.

Although not shown in FIG. 1, a temperature control means for the container 21 is provided inside the main body 2. As shown in the block diagram in FIG. 2, the temperature control means includes a control substrate 40, a heating unit 51 for heating the container 21, and a temperature measurement unit 52 for measuring the temperature of the container 21 as main units. The control board 40 includes a storage unit 41, a control unit 42, and a timer 43 for measuring the heating time.

The heating unit 51 and the temperature measuring unit 52 are electrically connected to the control board 40 built in the main body 2, and the heating unit 51 (heater) is operated by operating the control board 40 via the operation panel 22. , The container 21 can be controlled to a temperature condition suitable for the germination step and the disinfection step (and preferably the rice cooking step).

The storage unit 41 has a ROM (Read Only Memory), a RAM (Random Access Memory), and the like, and has various setting data and programs (the program of the present invention and others) associated with the production of germinated brown rice and the cooking of germinated brown rice. Program) is stored. The program of the storage unit 41 is appropriately read out based on the operation content of the operation panel 22, and the storage unit 41 performs functions including the heating unit 51 based on the measurement result of the temperature measurement unit 52 according to the program. And execute.

Hereinafter, an example of the operation of the germinated brown rice cooking device 10 will be described with reference to the flowchart shown in FIG. Further, FIG. 4 shows a temperature-time profile of the method for producing germinated brown rice of the present embodiment corresponding to S1 to S5 of the flowchart shown in FIG.

First, a container 21 containing brown rice and water, which are raw materials, is set in the main body 2, and the lid 30 is closed. Next, the operation panel 22 is operated to select a target program.
In step S1 of FIG. 3, the storage unit 41 outputs a drive signal to the heating unit 51 based on the program and holds it under the condition of a temperature of 40 ° C. (germination step). The temperature of the container 21 is measured by the temperature measuring unit 52 (the same applies to the following steps). In the germination process, brown rice absorbs water and germinates to become germinated brown rice. In the present embodiment, the germination step is held at a temperature of 40 ° C. for 4 hours, but can be appropriately changed as long as the object of the present invention is not impaired (preferably a temperature of 30 to 45 ° C. and a soaking time of 2 to 2). 6 hours).

Next, the process proceeds to step S2, and the storage unit 41 outputs a drive signal to the heating unit 51 based on the program and holds the drive signal under the condition of a temperature of 60 ° C. (disinfection step). In this step, germs generated in the container 21 are reduced. In the present embodiment, in step S2, the temperature is maintained at 60 ° C. for 15 minutes, but the temperature can be changed as appropriate as long as the object of the present invention is not impaired (preferably the temperature is 55 to 63 ° C. and the treatment time is 5 to 5). 30 minutes).

Next, the process proceeds to step S3, and the storage unit 41 outputs a drive signal to the heating unit 51 based on the program to stop the heating of the container 21, and after the temperature reaches 40 ° C., the temperature is maintained at that temperature (germination and aging step). .. In this step, the germinated brown rice improves the taste of the germinated brown rice and increases the amount of GABA produced. In the present embodiment, in step S3, the temperature is kept at 40 ° C. for 4 hours, but it can be appropriately changed as long as the object of the present invention is not impaired (preferably the temperature is 30 to 45 ° C. and the immersion time is 2 to 2). 6 hours).

Next, the process proceeds to step S4 (disinfection step) under the same conditions as step S2 to reduce germs generated in the container 21, and then to step S5 (germination aging step) under the same conditions as step S3 to germinate brown rice. Promote and ripen germinated brown rice. By repeating this disinfection step and germination aging step until the rice is cooked, germinated brown rice is produced in which the taste is improved and the amount of useful components such as GABA produced is increased without increasing germs in the container 21. do.

In the present embodiment, the disinfection step (steps S2 and S4) and the germination ripening step (steps S3 and S5) are each performed twice, but may be performed twice or more as long as the object of the present invention is not impaired. Further, in the present embodiment, the disinfection steps (steps S2 and S4) have the same temperature and time, but different temperatures (preferably in the range of 30 to 45 ° C.) and time (preferably in the range of 2 to 6 hours). You may go by. Further, in the present embodiment, the germination and ripening steps (steps S3 and S5) have the same temperature and time, but at different temperatures (preferably in the range of 55 to 63 ° C.) and time (preferably 5 to 30 minutes). You may go.

Next, the process proceeds to step S6, and the storage unit 41 outputs a drive signal to the heating unit 51 based on the program to heat the container 21 and cook rice (rice cooking step). The rice cooking process of the present embodiment adopts general rice cooking conditions, and the temperature inside the container 21 rises to about 100 ° C. in 8 to 15 minutes and is maintained at about 100 ° C. for 20 minutes or more. The rice is cooked by steaming at 95 ° C. to produce germinated brown rice. The produced germinated brown rice is kept warm in the container 21 at a temperature of about 65 to 80 ° C.

Since the container 21 of the cooking apparatus 10 for germinated brown rice of the present embodiment adopts a pressure cooker structure, the temperature can be raised to about 120 ° C., and softer germinated brown rice can be obtained as needed.

Although the embodiments of the present invention have been described above with reference to the drawings, the embodiments disclosed this time are exemplary in all respects and are not restrictive. In particular, in the embodiments disclosed this time, matters not explicitly disclosed, such as operating conditions, operating conditions, various parameters, dimensions, weights, volumes of components, etc., deviate from the scope normally implemented by those skilled in the art. It is not a limitation, and a value that can be easily assumed by a person skilled in the art can be adopted, and is not a limitation.

For example, in the germinated brown rice cooking device 10 of the embodiment of the present invention, the program is stored in the built-in storage unit 41, but the program is stored in a recording medium readable by an external computer, and the external computer is stored. It may be configured to operate the germinated brown rice cooking device through the device.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

A commercially available rice cooker (Mini Rice Cooker LRC-T106, manufactured by Alfax Koizumi Co., Ltd.) was diverted, and an apparatus having a configuration similar to the above-mentioned cooking apparatus 10 for germinated brown rice of the present invention was used. As shown below, germinated brown rice was produced under the conditions according to FIG. 4, and the obtained germinated brown rice was cooked.

<Chelow cooking example 1> (Comparative example)
First, 100 g of brown rice (Yumepirika, produced in Hokkaido) and 200 mL of water were placed in a container (initial temperature 22 ° C.) and held at 40 ° C. for 240 minutes (germination step S1) to obtain germinated brown rice (A). Then, the rice was cooked without exchanging water (rice cooking time: about 40 minutes) to obtain germinated brown rice (A).

<Chelow cooking example 2> (Example)
First, 100 g of brown rice (Yumepirika, produced in Hokkaido) and 200 mL of water were placed in a container (initial temperature 22 ° C.) and held at 40 ° C. for 240 minutes (germination step S1). Then, the temperature was raised to 60 ° C. and held for 15 minutes (disinfection step S2). Then, it was slowly cooled and kept at 40 ° C. for 240 minutes (germination aging step S3) to obtain germinated brown rice (B). Then, the rice was cooked without exchanging water (rice cooking time: about 40 minutes) to obtain germinated brown rice (B).

<Chelow cooking example 3> (Example)
First, 100 g of brown rice (Yumepirika, produced in Hokkaido) and 200 mL of water were placed in a container (initial temperature 22 ° C.) and held at 40 ° C. for 240 minutes (germination step S1), then heated to 60 ° C. and held for 15 minutes. (Disinfection step S2). Then, the mixture was slowly cooled and held at 40 ° C. for 240 minutes (germination and aging step S3), and the temperature was raised to 60 ° C. again and held for 15 minutes (disinfection step S4). Then, it was slowly cooled and kept at 40 ° C. for 240 minutes (germination ripening step S5) to obtain germinated brown rice (C). Then, the rice was cooked without exchanging water (rice cooking time: about 40 minutes) to obtain germinated brown rice (C).

Table 1 summarizes the results of GABA content and taste evaluation of germinated brown rice (A), (B) and (C). Table 1 also shows the GABA content of untreated raw brown rice (Yumepirika, produced in Hokkaido) as a reference example. In Table 1, the GABA content is a value based on a dried product in which the water content to be measured is sufficiently removed by a normal pressure heating and drying method.

As shown in Table 1, since the GABA content of the germinated brown rice (A) was higher than that of the raw brown rice, it was confirmed that the GABA produced by the germination of brown rice in the germination step S1 remained even after the rice was cooked. .. Furthermore, in the germinated brown rice (B) and (C) having the disinfection step and the germination aging step, the GABA content was further increased, the taste was improved, and the rotten odor slightly observed in the germinated brown rice (A) was germinated brown rice. It was not found in rice (B) and (C). In particular, the germinated brown rice (C) in which the disinfection step and the germination aging step were repeated twice had the highest GABA content, and had a good taste and a good aroma.
From these results, by having a disinfection step and a germination ripening step after the germination step of brown rice (particularly, the disinfection step and the germination ripening step are repeated), all of the GABA content, taste and aroma of the germinated brown rice after cooking. It became clear that there was an improvement in terms of aspects.

10 Cooking device for germinated brown rice 20 Main body 21 Container 22 Operation panel 30 Lid 31 Heat sink 32 Steam hole 40 Control board 41 Storage unit 42 Control unit 43 Timer 51 Heating unit 52 Temperature measurement unit

Claims (8)

After the germination step of immersing brown rice in a container and holding it at 30 ° C. or higher and 45 ° C. or lower to germinate brown rice, and after the germination step, the container is placed at 55 ° C. or higher without changing the immersion water. After the germination reduction step of keeping the temperature at 65 ° C. or lower to reduce germs and the germination reduction step, the container is kept at 30 ° C. or higher and 45 ° C. or lower without exchanging the immersion water to further promote germination of brown rice. and while, possess and germination aging step of aging the germinated brown rice, the,
A method for producing germinated brown rice, which comprises repeating the germination reduction step and the germination ripening step without exchanging the immersion water. Method for manufacturing brown rice according to claim 1 between immersion漬時of the germination step is not more than 6 hours or more 2 hours. Method for manufacturing brown rice according to claim 1 or 2 processing time is within 30 minutes or 5 minutes of the bacteria reduction step. Method for manufacturing brown rice according to any of immersion between漬時of claims 1 6 hours or less than 2 hours 3 wherein germination aging step. The germinated brown rice obtained by the production method according to any one of claims 1 to 4 is used as it is as rice cooking water without exchanging the immersion water used for producing the germinated brown rice, and heated in the container to cook rice. A method for producing germinated brown rice, which comprises a rice cooking process. A cooking apparatus for germinated brown rice used in the method for producing germinated brown rice according to any one of claims 1 to 4 or the method for producing germinated brown rice according to claim 5, which can accommodate brown rice and soaking water. A cooking device for germinated brown rice, comprising a container, a temperature control means for controlling the temperature of the container, and a program for causing a computer to execute at least a part of the functions of the cooking device for germinated brown rice. The program of the cooking apparatus for germinated brown rice according to claim 6 , wherein the brown rice is immersed in the immersion water in the container, and the temperature is kept at 30 ° C. or higher and 45 ° C. or lower to execute the germination step of germinating the brown rice. After the germination step, the container is held at 55 ° C. or higher and 65 ° C. or lower to reduce germs without changing the immersion water, and after the germination reduction step, the container is used. The procedure for performing the germination aging step of aging the germinated brown rice while keeping the temperature lower than the temperature of the germ reduction step without exchanging the immersion water and further promoting the germination of the brown rice and heating in the container. A program for making a computer execute the procedure for executing the rice cooking process. A computer-readable recording medium on which the program according to claim 7 is recorded.

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