JPH0246262A - Cooking of unpolished rice and unpolished rice therefor - Google Patents
Cooking of unpolished rice and unpolished rice thereforInfo
- Publication number
- JPH0246262A JPH0246262A JP63197757A JP19775788A JPH0246262A JP H0246262 A JPH0246262 A JP H0246262A JP 63197757 A JP63197757 A JP 63197757A JP 19775788 A JP19775788 A JP 19775788A JP H0246262 A JPH0246262 A JP H0246262A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- brown rice
- cooking
- unpolished rice
- unpolished
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 10
- 241000209094 Oryza Species 0.000 title abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 21
- 235000009566 rice Nutrition 0.000 title abstract description 21
- 235000021329 brown rice Nutrition 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 230000035784 germination Effects 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000006286 nutrient intake Nutrition 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野 〕
本発明は玄米の炊飯方法及び使用する玄米に関するもの
である。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for cooking brown rice and the brown rice used.
従来、玄米を食する場合は、圧力釜を用いて高圧力下で
炊きあげている。Traditionally, when brown rice is eaten, it is cooked under high pressure using a pressure cooker.
そして、使用する玄米は脱穀したままの状態のもの、或
は、白米とならない程度に搗精したものを使用している
。The brown rice used is either one that has been threshed, or one that has been milled to the extent that it does not become white rice.
炊飯用の米には玄米、精白米及び胚芽精米があり、脱穀
した米は胚乳と胚芽とこれら全体をおおうぬか層から成
っている。There are three types of rice for cooking: brown rice, polished rice, and germ-polished rice. Threshed rice consists of endosperm, germ, and a bran layer covering the whole.
玄米はぬか層を含めて全体を食べるものであり、精白米
は胚芽とぬか層を取り除いたもの、又胚芽精米は胚芽だ
けを残してぬか層を取り除いたものである。Brown rice is eaten whole including the bran layer, polished rice is rice with the germ and bran layer removed, and germ-polished rice is rice with the bran layer removed leaving only the germ.
玄米からぬか層を除去して精白度が高くなるにつれ、栄
養素含有に違いが生じ、蛋白質、脂質、カルシウム、鉄
、ビタミンＢ、、Ｂ、の含有量が減じ、特にビタミンＢ
１の減少が著しい。As the bran layer is removed from brown rice and the level of polishing increases, differences occur in the nutritional content, with the content of protein, fat, calcium, iron, and vitamin B decreasing, especially vitamin B.
1 decrease is significant.
しかし、玄米は精白米に比べ、栄養素の摂取効率がやや
劣る点、及び炊飯が手数で圧力釜の使用が望ましい点に
問題があり、成長点である胚芽を残した胚芽精米が両者
の中間存在として注目されている。However, brown rice has problems in that it is slightly less efficient in nutrient intake than polished rice, and it is more laborious to cook the rice, so it is preferable to use a pressure cooker. It is attracting attention as
本発明は斯かる点に鑑み、より栄養価が高く、且つ、炊
飯が容易な玄米の炊飯方法及び使用する玄米を提供せん
とするものである。In view of the above, the present invention aims to provide a method for cooking brown rice that is more nutritious and easier to cook, and brown rice to be used.
〔１題を解決するための手段 〕
本発明は、玄米を成長させて発芽した芽を有する状態の
玄米を用い、発芽した玄米を炊飯して炊き上げるもので
ある。[Means for Solving a Problem] The present invention involves growing brown rice and using brown rice that has germinated buds, and cooking the germinated brown rice.
使用する玄米は発芽したものであるから、玄米自体が成
長中の生きている状態にあり、発芽状態は充分に水分を
有し、通常の圧力下であっても炊飯により炊き上がるの
である。Since the brown rice used is germinated, the brown rice itself is in a growing and living state, and the germinated state has sufficient moisture and can be cooked even under normal pressure.
本発明の一実施例を説明する。 An embodiment of the present invention will be described.
先ず、脱穀した玄米（実）を水に浸漬し、発芽を促進さ
せる。First, the threshed brown rice (fruit) is soaked in water to promote germination.
玄米は活動し、胚芽から芽が出、芽が成長した後に根が
成育し、更に芽が茎となるのである。Brown rice is active, sprouting from the embryo, and after the sprout grows, roots grow, and then the sprout becomes a stem.
本発明では、芽（２）が出て、３〜４ｍｍ程度に成長し
た時点の、根が出る前の状態の玄米（１）を用いるので
ある。In the present invention, brown rice (1) is used at the time when buds (2) have appeared and grown to about 3 to 4 mm, but before roots have appeared.
この３〜４１程度に発育した玄米（１）を、通常の精米
と同様の条件で炊飯して食に供するのである。This brown rice (1) that has grown to about 3 to 41 mm in size is cooked under the same conditions as regular rice milling and served as a meal.
本発明の玄米は、発芽した芽を有するものであるから、
成長中の植物、即ち、生きている状態のものを食料とし
て用いることとなり、玄米中の質の良い栄養素を摂取で
きるのである。Since the brown rice of the present invention has germinated buds,
Growing plants, that is, plants in a living state, are used as food, and the high-quality nutrients in brown rice can be ingested.
これは、従来の玄米は成分的には本発明に係る玄米と同
一であるが、活動（成長）を停止している休眠中の状態
であるため、栄養素の質の差が現れるのであり、特に玄
米の栄養素の基であるぬかの活動が影響を与えているの
であり、更に養分の摂取効率を高める効果も有する。This is because conventional brown rice is compositionally the same as the brown rice according to the present invention, but because it is in a dormant state where activity (growth) has stopped, differences in the quality of nutrients appear, especially This is due to the activity of bran, which is the source of nutrients in brown rice, and also has the effect of increasing the efficiency of nutrient intake.
そして、発芽した玄米は水分を多く含んでいることと、
活動していることが相まって、常圧下でも炊飯に適する
効果を有するものである。Also, germinated brown rice contains a lot of water,
Combined with the fact that it is active, it has an effect suitable for cooking rice even under normal pressure.
図面は本発明に係る玄米の斜視図である。 符号 （１）は玄米（実） （２）は芽 The drawing is a perspective view of brown rice according to the present invention. sign (1) is brown rice (fruit) (2) is a bud
Claims (1)
ことを特徴とする玄米の炊飯方法。 〔２〕成長し発芽した芽を有する炊飯用玄米。[Scope of Claims] [1] A method for cooking brown rice, which comprises germinating brown rice and then boiling it to obtain a brown rice meal. [2] Brown rice for cooking that has grown and germinated buds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63197757A JPH0246262A (en) | 1988-08-08 | 1988-08-08 | Cooking of unpolished rice and unpolished rice therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63197757A JPH0246262A (en) | 1988-08-08 | 1988-08-08 | Cooking of unpolished rice and unpolished rice therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0246262A true JPH0246262A (en) | 1990-02-15 |
Family
ID=16379841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63197757A Pending JPH0246262A (en) | 1988-08-08 | 1988-08-08 | Cooking of unpolished rice and unpolished rice therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0246262A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999012433A1 (en) * | 1997-09-11 | 1999-03-18 | Hak Ju Jun | Soft unpolished rice and method of preparing the same |
| JP2004033131A (en) * | 2002-07-04 | 2004-02-05 | S & B Foods Inc | Method for producing sterile boiled brown rice |
-
1988
- 1988-08-08 JP JP63197757A patent/JPH0246262A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999012433A1 (en) * | 1997-09-11 | 1999-03-18 | Hak Ju Jun | Soft unpolished rice and method of preparing the same |
| JP2004033131A (en) * | 2002-07-04 | 2004-02-05 | S & B Foods Inc | Method for producing sterile boiled brown rice |
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