JPH012544A - Method for producing calcium-fortified rice - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing calcium-enriched shellfish, specifically a method for producing calcium-enriched shellfish by coating the surface of shellfish with calcium using an adhesive such as protein or polysaccharide. The present invention relates to a method for producing calcium-enriched shellfish, and shellfish here means rice, brown rice, and wheat.

(Prior Art) It is a well-known fact that calcium is an indispensable substance for the human body, as a component of bones and teeth, and as a substance that acts in cooperation with vitamin B+ in transmitting nerve tissue excitement. However, calcium is one of the nutrients that Japanese people are most likely to be deficient in.

Growing children require a large amount of calcium for growth, and it is said that a lack of calcium is the reason why children these days have so many fractures and cavities. To compensate for this calcium deficiency, calcium preparations are commercially available as health foods. However, since it is troublesome to take calcium preparations separately, it has traditionally been considered to take calcium with cooked rice. As a method for fortifying rice with calcium, steamed rice is soaked in a fortifying solution containing calcium, thoroughly absorbed, and dried (Japanese Patent Publication No. 34-5730).
), methods of adding calcium during rice cooking, etc. Generally used calcium agents are poorly soluble in water, so the former method makes it difficult to select the calcium compound to be used in the fortification solution, limits the amount of calcium to be fortified, and requires steaming the rice in advance. . In the latter method, a predetermined amount of calcium agent is ff and ffi, and it is difficult to mix it uniformly into rice, and the difference in specific gravity between the rice and the calcium agent results in uneven calcium content distribution during cooking. .

(Problems to be Solved by the Invention) The present invention strengthens the shellfish with an arbitrary amount of calcium in a state that does not peel off even when washed, without steaming the shellfish in advance, so that the calcium content during cooking is uniform. This provides a method for enriching shellfish with calcium, in which not only calcium but also any nutrients lacking in shellfish can be added.

(Means for solving the problem) Calcium-enriched shellfish are made by coating the surface of shellfish with powdered calcium substances obtained from animal bones, seashells, eggshells, and minerals through an adhesive. I can do it. As mentioned above, the calcium substance used in the present invention is mainly composed of calcium phosphate and calcium carbonate obtained from animal bones, shells, eggshells, and minerals, and may be a calcium agent used as a health food. Anything can be used. Calcium agent applied to shellfish surface IC
? i! The adhesive to be reversed can be a natural product conventionally used as a food adhesive, such as protein such as egg white, gluten, gelatin, or casein, or polysaccharide such as alginic acid or pectin.

Add a solution containing a predetermined amount of adhesive to a predetermined amount of shellfish, heat and stir, and then spray a predetermined amount of calcium agent powder while stirring, or add a small amount of water to the shellfish and heat with stirring. After the surface is gelatinized, a predetermined amount of calcium agent powder and adhesive aqueous solution are sprayed onto the rice surface alternately or simultaneously, and if necessary, heated inert gas such as carbon dioxide or nitrogen gas is sent. Enter.

After taking out the contents and drying them to a predetermined moisture content, they are crushed and sieved to obtain the desired calcium-enriched shellfish.It is also possible to use steamed shellfish instead of shellfish. When injected, the gas salt should be at the same or slightly higher temperature than the heating temperature of the contents.

The heating temperature is generally 60° C. or higher, and I- is used. However, when using steamed shellfish, a temperature of 600C or lower and room temperature or higher is sufficient. The amount of calcium agent deposited on the shellfish is affected by the degree of gelatinization on the surface of the shellfish, that is, the amount of water and reaction temperature used, as well as the amount of adhesive and calcium agent. The amount of water used for surface gelatinization is approximately % of the amount of water used for cooking rice, i.e. 0.5 to 0.7 times that amount for rice and wheat, and 1 times that amount for brown rice.
．． It is about 0 times.

If the amount of adhesive is too large, adhesion between shells will occur and a uniform calcium agent coating will not be formed, and at least a predetermined amount of calcium agent coating will not be formed. In addition, a large amount of water imparts fluidity to the calcium agent, impairs adhesion of the calcium agent, and causes loss of the calcium agent. For example, in a system of calcium agent and water, if the ratio is more than 1:0.6, the calcium agent will flow out, but if the ratio is less than 1:0.2, the calcium agent will stick. 0 against
．． It is preferably in the range of 2 to 0.6. However, since the shellfish used in the present invention themselves absorb a considerable amount of water, the amount of water used in the present invention will need to be at least 0.6 to 1.0 of the calcium agent. However, when using steamed shellfish, add 0.2 to the calcium supplement.
~0.6 is sufficient.

If the amount of adhesive is too large, the above-mentioned disadvantages will occur, so it is necessary to use a large amount of adhesive compared to the calcium agent. o5,
Preferably 0. If the concentration of the adhesive solution is too high, the product will form lumps, and if it is too low, the adhesive force will decrease, so use the adhesive solution at a concentration of about 0.5 to 1.596. Should. Stirring of the shellfish is an important factor in obtaining a uniform calcium coating, and it is necessary to control the stirring so that the shellfish rotates completely.

As is clear from the process of the present invention described above, the present calcium enrichment method is also applicable to shellfish enriched with vitamins and the like.

(Effect) Since the calcium agent is coated on the shellfish through an appropriate amount of adhesive and an appropriate amount of water, the calcium agent does not peel off even when washed, and it can be used with ordinary rice or brown rice. Calcium-enriched shellfish can be easily obtained with any calcium content, which can be easily and uniformly blended with rice, and which does not cause non-uniform distribution of the calcium agent during cooking. In addition, it is a method that can be used for any Canadian rice.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 Add 3 g of gelatin to 25 Clrnl of water with stirring and dissolve the gelatin at 80'C or higher. To this, milled rice from Steps 1 and 9 was added, and 400 g of calcium agent powder was added while stirring at the same temperature. After evaporating the water, it was dried and sieved to obtain product 13505F.

As a result of analysis, the moisture content was 8.096, protein was 5.0%, and calcium was 13.4%.

Example 2 We conducted the experiment using steamed rice and obtained the results shown.

Na3 analysis results Protein 6.9%, Calcium 1.64%, Phosphorus 1.1%
Met. The calcium used was beef bone powder manufactured by Iwaki Sangyo.

Reference Example Add 70+++j of water to the calcium-fortified rice obtained in Example 1, dissolve 200g of pectin in boiling water, and heat to 50-60°C.
It was possible to coat the mixture while stirring.

(Effects of the Invention) The reinforced shellfish of the present application is coated with calcium, so contact with the outside air is blocked, so the shellfish does not deteriorate, and it strengthens substances that change with light, such as vitamin B2. Even if it is, it will not change.

The use of protein as an adhesive reinforces the shellfish protein. Washing with water can also be used to fortify substances other than calcium, requires less water than conventional calcium fortification methods, and is economical as it can fortify a large amount of calcium.

Procedural amendment (method) % formula % 1. Indication of case 1988 Patent Application No. 061654 2
, Name of the invention Method for producing calcium-fortified rice 3, Relationship with the case of the person making the amendment Patent applicant (Shipping date: July 26, 1988) 5, Subject of the amendment Column 6 of the title of the invention in the specification, Amendment Contents of the invention title: "Method for producing calcium-fortified shellfish" is corrected to "Process for producing calcium-fortified rice."

Claims (2)

[Claims] (1) A method for producing calcium-reinforced shellfish, which comprises coating the shellfish with calcium using an adhesive. (2) The manufacturing method according to claim 1, wherein the adhesive is a protein.