JPH0276545A - Health food composed mainly of gelatinized whole rice flour and preparation thereof - Google Patents
Health food composed mainly of gelatinized whole rice flour and preparation thereofInfo
- Publication number
- JPH0276545A JPH0276545A JP63229642A JP22964288A JPH0276545A JP H0276545 A JPH0276545 A JP H0276545A JP 63229642 A JP63229642 A JP 63229642A JP 22964288 A JP22964288 A JP 22964288A JP H0276545 A JPH0276545 A JP H0276545A
- Authority
- JP
- Japan
- Prior art keywords
- brown rice
- rice
- water
- health food
- glutinous
- 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.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 36
- 235000009566 rice Nutrition 0.000 title claims abstract description 34
- 235000013402 health food Nutrition 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title claims description 27
- 235000013312 flour Nutrition 0.000 title claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims abstract 9
- 235000021329 brown rice Nutrition 0.000 claims description 46
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 12
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 5
- 229910052760 oxygen Inorganic materials 0.000 abstract description 5
- 239000001301 oxygen Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000010298 pulverizing process Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 241000746966 Zizania Species 0.000 abstract 1
- 235000002636 Zizania aquatica Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000010903 husk Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 108010050181 aleurone Proteins 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000014008 Astragalus caryocarpus Nutrition 0.000 description 1
- 235000008525 Astragalus crassicarpus Nutrition 0.000 description 1
- 240000004215 Astragalus crassicarpus Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000020411 cell activation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
Ｃ産業上の利用分野）
本発明は、適度に炭化された玄米をα化した後これを粉
末状としたものを主体とし、これに梅干成分及び粉末麦
芽を混入して成る健康食品、及びその製造方法に関し、
さらに、詳しく述べると、もち米又は赤米の玄米を先づ
所定の条件下で、玄米粉の表面が所々黒く焦げ、又芯部
が黄変する程度に焙煎したものをつくり、これに適量の
梅干の肉を混入したものを圧力釜で炊飯して玄米をα化
する。次に、かくしてα化された上記玄米を速やかに乾
燥し、且つ粉末化して成るα化玄米粉を主体とし、これ
に麦芽の粉末を適量混入したことを特徴とするもので、
主体である玄米粉は、」−記焙煎時に穀皮部は一部黒く
焦げ、該焦げ部分は洗浄等により除去されるが、その他
の重要な栄養分である糊粉層、胚、胚乳部分は、適度に
炭化された状態で粉末化されている。本発明の重要な点
は慎重な焙煎工程により玄米成分を変質させることなく
軽く炭化することにある。[Detailed Description of the Invention] Field of Industrial Application) The present invention mainly consists of gelatinizing moderately carbonized brown rice and turning it into powder, which is mixed with umeboshi ingredients and powdered malt. Regarding health foods consisting of and their manufacturing methods,
More specifically, brown rice (glutinous rice or red rice) is first roasted under specified conditions to the extent that the surface of the brown rice flour is charred black in places and the core is yellow, and then an appropriate amount The brown rice is mixed with umeboshi meat and cooked in a pressure cooker to gelatinize the brown rice. Next, the gelatinized brown rice is quickly dried and powdered to form a gelatinized brown rice powder, which is the main ingredient, and an appropriate amount of malt powder is mixed therein.
The main component of brown rice flour is the husk of the grain, which is partially charred during roasting, and the charred part is removed by washing, etc., but the other important nutrients, such as the aleurone layer, embryo, and endosperm, are It is powdered in a moderately carbonized state. The key point of the present invention is to lightly carbonize the brown rice ingredients without altering their quality through a careful roasting process.
又、かくして得られる玄米粉末に、さらに粉末麦芽を加
えることにより、組成要素を炭化玄米と梅干と麦芽の三
者の組合はせとした点である。Moreover, by further adding powdered malt to the brown rice powder thus obtained, the composition is a combination of carbonized brown rice, pickled plums, and malt.
本発明健康食品は、玄米の成分をすべて軽く炭化した状
態で温存し、栄養価が高く、且つ消化吸収が良いのみな
らず、炭素の存在により人体に酸素を吸収させる働らき
か増強し、血液の循環を良好にし、細胞に活力を与え人
体の活力を増進する優れたものである。摂取景も１日当
り１５ｇ〜６０ｇで充分で、粉末を水、牛乳で練って直
接食べろごと、又料理に混入して食す等、好みの４段で
摂取できるという便利なものである。The health food of the present invention preserves all of the components of brown rice in a lightly carbonized state, and is not only highly nutritious and easily digested and absorbed, but the presence of carbon enhances the ability of the human body to absorb oxygen, thereby increasing blood flow. It is an excellent substance that improves circulation, gives vitality to cells, and increases the vitality of the human body. It is convenient to consume 15g to 60g per day, and it can be taken in any four ways you like, such as kneading the powder with water or milk and eating it directly, or mixing it with food.
従来米やもち米をα化した食品はある。例えば、即席米
とかしＩ・ルト飯と言はれるもので、前者は熱湯を注（
だりでずぐに食することができる乾燥米であって、これ
をつくるには、原料の白米をよく水洗した後、薄い酢酸
液に浸漬した後これを蒸し、薄＜ ０＝ろげて８０℃〜
１００°Ｃの熱風乾燥室中で乾かし、よくもみはくして
製品としたもので、米の殿粉はα化されているため、こ
れに水を加えて１〜２時間おくと、吸水したうえで飯と
なるものである。後者は、−度炊いた米飯をときは（し
、フィルム容器に入れ、密封、加熱、殺菌したもので、
袋のま＼沸謄水中で加熱すれば、炊きたてに近い米飯か
得られるものである。There are foods that are made from conventional rice and glutinous rice. For example, instant rice is called Iruto rice, and the former is made by pouring boiling water (
It is a dried rice that can be eaten right away in the pond.To make this, the raw material, white rice, is thoroughly washed with water, soaked in a dilute acetic acid solution, and then steamed to a temperature of 80°C. ~
The product is dried in a hot air drying room at 100°C and thoroughly kneaded.The rice starch is gelatinized, so if you add water to it and leave it for 1 to 2 hours, it will absorb water and become a product. It is food. The latter is made by boiling rice that has been cooked to a certain degree, then placed in a film container, sealed, heated, and sterilized.
If you heat it in a bag in boiling water, you can get rice that is almost freshly cooked.
上記とは別に、白玉粉とかみしん粉というものがあり、
前者は、もち米の白米を多水に漬け、粉砕し、水を取り
替え数日間さらした後、布でこし、乾かしたものである
。又、後者は白米を炒ったものを粉砕したものである。Apart from the above, there are also shiratamako and mishinko.
The former is made by soaking glutinous white rice in plenty of water, pulverizing it, changing the water and exposing it for several days, then straining it with a cloth and drying it. The latter is made by roasting white rice and pulverizing it.
さらに、焼みじんと称し、もち米の白米を餅にし、これ
を炒って粉にしたものもある。Furthermore, there is also a type of rice cake called yakimijin, which is made from white glutinous rice and then roasted into a powder.
これらの技術は、特に健康食品としての効果を求めたも
のでなく、インスタント食品、又は、菓子や食品の原料
としての用途を有するに止まるものである。These techniques are not particularly intended to be effective as health foods, and are only useful as raw materials for instant foods, confectionery, and foods.
上記の通り従来のα化米の用途は保存やインスタント食
品の面に限られていて、さらにこれを発展させて、いわ
ゆる健康食品と３はれる程度にその価値を高めた技術は
開示されていない。As mentioned above, the conventional uses of pregelatinized rice are limited to preservation and instant foods, and no technology has been disclosed that further develops this and increases its value to the extent that it can be considered a so-called health food. .
殊に、人体に活力を与える酸素の吸収を促がず作用、及
び、栄養価の高いことの両面から満足のゆくものの無い
ことが問題とされ、このような健康食品の出現が強く要
望されていた。In particular, it has been a problem that there is no food that is satisfactory in terms of both its ability to absorb oxygen, which gives vitality to the human body, and its high nutritional value, and there is a strong demand for the emergence of such health foods. Ta.
本発明はｌ−述の問題点を解決するために、鋭意研究を
重ねていた所、原＋ＡＦＩとしてもち米、赤米の玄米を
用い、これを先づ特定条件のもとて慎重に焙煎する。１
１１１ら、弱い火力で長時間かり、穀皮部は一部焦げる
か芯部は薄く黄変する程度を良好とし、つまり、糊粉層
、殿粉層、胚等の玄米本体を適１ｉに炭化する。次にこ
れを圧力釜で炊飯し、α化し、且つ粉末化し、さらに消
化の良くない糊粉層の消化を助けるため麦芽を加えるこ
と、及び梅干の有効性分を加えることにより、１−記目
的を達成できる優れた食品を得ることができるとの知見
を得たので、本発明を完成するに到ったものである。In order to solve the problems mentioned above, the present invention was developed after extensive research, using glutinous rice and red brown rice as the raw material + AFI, and then carefully roasting it under specific conditions. do. 1
111, it takes a long time with low heat power, and the desired degree is that the husk part is partially burnt or the core part is slightly yellowed. In other words, the main body of brown rice, such as the aleurone layer, starch layer, and embryo, is carbonized to an appropriate level. do. Next, this rice is cooked in a pressure cooker, gelatinized, and powdered. Furthermore, malt is added to aid in the digestion of the aleurone layer, which is difficult to digest, and the effective content of umeboshi is added. The present invention was completed based on the knowledge that it is possible to obtain an excellent food product that can achieve the following.
本発明健康食品及びその製造方法の基本技術につい゛Ｃ
以下説明する。水で洗浄したもち米玄米を適宜の焙煎機
により弱火で約９０分焙煎する。焙煎工程による玄米の
炒り具合は、表面の穀皮部が全体の１７４〜１／２黒く
焦げ、且つ芯部がや！黄色化する程度に炭化する。強火
で焙煎すると穀皮から糊粉部までが早く焦げ変質する、
反面芯部ば炭化しない。逆に余りに火力か弱いと穀皮は
ともかく、米粒芯部が炭化しないか、炭化するのに余り
に長時間を要するので好ましくない。かくして得られる
焙煎玄米を水で１０分間程度撹拌洗浄することにより、
穀皮の黒色化部分は除去される。次にかくして得られた
焙煎玄米に玄米の容積の約６０％の分ｈ１の水と、玄米
重量の約２〜２．５重量％のずりつふした梅干肉を混入
したものを圧力釜に仕掛け、普通の飯の状態に柔らかく
炊き」−げる。かくして玄米はα化されるが、この炊き
上った玄米飯を速やかにほぐし、乾燥室で水分５％程度
になるまで乾燥し、乾燥後これを粉砕して粉末化するの
である。Regarding the basic technology of the health food of the present invention and its manufacturing method
This will be explained below. Roast the glutinous brown rice washed with water over low heat for about 90 minutes using an appropriate roaster. The degree of roasting of brown rice during the roasting process is such that the outer grain is 174 to 1/2 charred black, and the core is dark! Carbonize to the extent of yellowing. If you roast over high heat, everything from the husk to the aleurone will quickly burn and deteriorate.
On the other hand, the core does not carbonize. On the other hand, if the heat is too weak, the core of the rice grains will not be carbonized, apart from the husks, or it will take too long to carbonize, which is undesirable. By stirring and washing the roasted brown rice thus obtained with water for about 10 minutes,
The blackened part of the husk is removed. Next, the roasted brown rice obtained in this way was mixed with water of about 60% of the volume of the brown rice (h1) and dried plum meat of about 2 to 2.5% by weight of the brown rice, and the mixture was placed in a pressure cooker. The trick is to cook it until it's soft and like normal rice. The brown rice is gelatinized in this way, but the cooked brown rice is quickly loosened and dried in a drying room until the moisture content is about 5%, and after drying, it is ground into powder.
一方別に用意した粉末化した麦芽を、前記した粉末化玄
米の重量比５〜ＩＯ％を均一に混合する。」二記が本発
明健康食品及びその製法であこソに得られた本発明健康
食は、水又は牛乳等で練って食すること、或は、各種料
理の中に粉のま〜混入する等の方ｄ、て摂取できるもの
で、甘味のある美味なもので、各種調味料ともよく調和
する。On the other hand, separately prepared powdered malt is uniformly mixed in a weight ratio of 5 to IO% of the powdered brown rice described above. The health food of the present invention obtained through the health food of the present invention and the method for producing the same can be eaten by kneading it with water or milk, or mixed into powdered form in various dishes, etc. It is a sweet and delicious food that goes well with various seasonings.
−１−記は、もち米を原材料に用いた場合であるが、赤
米の玄米を用いても、同様の工程により、本発明健康食
品を得ることができる。-1- is a case where glutinous rice is used as a raw material, but the health food of the present invention can be obtained by the same process even if red brown rice is used.
本発明健康食品は、もち米又は赤米の玄米の成分中のす
べての有効成分が適度に炭化され、且つ殿粉はα化され
た粉末を主体とし、これに梅干の薬効と麦芽の酵素によ
る殿粉、たん白質の分解効果を加えたもので、もち米玄
米の有する栄養分を極めて容易に消化吸収するのみなら
ず、多量の炭素の存在により人体の中に酸素の吸収を促
進し、従って、血液の循環と細胞の活性化を促かし、人
体の活力を増進して元気を湧かせる健康食品であるとい
う特徴が認められるものである。The health food of the present invention consists mainly of a powder in which all the active ingredients in glutinous rice or red brown rice have been properly carbonized, and the starch has been gelatinized. With the added effect of decomposing starch and protein, it not only allows the nutrients contained in glutinous brown rice to be digested and absorbed very easily, but also promotes the absorption of oxygen into the human body due to the presence of a large amount of carbon. It is recognized as a health food that promotes blood circulation and cell activation, increases the vitality of the human body, and invigorates the human body.
本願発明の実施例を記す。 Examples of the present invention will be described.
実施例１．−もち米玄米５１を水で洗い、水切りしたも
のを回転ドラム式焙煎装置内に仕掛け、ガスの火を小さ
くした弱火で９０分間焙煎し、玄米の表面約１／３が黒
く焦げ、芯部が薄く黄色に変化したものをつくり、これ
を１０分間撹拌水洗して、表面の黒い焦げ部分を除去し
た焙煎米に、その容積の６０％に相当する約３１の水と
、該焙煎米の重量の２．５％に相当する約１００ｇのす
りつぶした梅干肉とを混入したものを圧力釜で普通の柔
らかさの飯に炊き上げ、素早くこれを簀の」二に拡げた
後、乾燥室で、９０゛Ｃ前後の熱風をもって、含水率約
５％になるまで乾燥し、乾燥後これを粉砕し、小麦粉程
度の粉末とする。一方別に用意した粉末麦芽約３５０ｇ
を前記焙煎玄米粉に均一に混合し、本発明健康食品を得
た。Example 1. - Wash glutinous brown rice 51 with water, drain the water, set it in a rotating drum type roasting device, and roast it for 90 minutes on low heat with the gas flame reduced, so that about 1/3 of the surface of the brown rice is charred black and the core is To the roasted rice, which has a pale yellow color, stir and wash it with water for 10 minutes to remove the black burnt part on the surface, add about 31% water corresponding to 60% of its volume and the roasted rice. Approximately 100g of ground plum meat, which is equivalent to 2.5% of the weight of the rice, is mixed in and cooked in a pressure cooker to a normal softness, then quickly spread over a bamboo basket and dried. Dry in a room with hot air at around 90°C until the moisture content is about 5%, and after drying, crush it to a powder similar to wheat flour. About 350g of powdered malt prepared separately
was uniformly mixed with the roasted brown rice flour to obtain a health food of the present invention.
実施例２．一実施例１に於て、もち米玄米の代りに赤米
玄米を用い、同様の工程を経て本発明健康食品を得た。Example 2. In Example 1, red brown rice was used instead of glutinous brown rice, and the health food of the present invention was obtained through the same process.
本発明健康食品は上述した製法により得られるもので、
その主成分は適度に炭化され、且つα化されたもち米、
赤米の玄米であるから、玄米の栄養成分であるたん白質
、炭水化物、及び胚、糠層成分及びビタミン（ｆ３＋
、 Ｂ２ 、ニコチン酸）、カルシウム、鉄分等を多
く保有する外に、多量の炭素と梅干のクエン酸並びに麦
芽粉末に含まれる多くの酵素を（］せ有するものである
から、玄米食では消化し難い栄養分が、極めて容易に消
化吸収される効果もさることながら、多量の炭素の存在
により、体内に酸素の取り入れを促進し、血液の循環を
良くし、細胞を賦活し、人体の活力増進する効果が大き
く、このことは、従来のこの種食品には見られない本発
明の特筆すべき効果であり、又、本発明食品は水や牛乳
で練って直接食べたり、料理の中に適量混入するという
手軽な方法で摂取することが出来る上、美味で、且つ、
他の調味料ともよく合うので使い勝手の良い優れた利点
を有するものである。The health food of the present invention is obtained by the above-mentioned manufacturing method,
Its main ingredients are moderately carbonized and gelatinized glutinous rice;
Since it is red brown rice, it contains the nutritional components of brown rice such as proteins, carbohydrates, embryos, bran layer components, and vitamins (F3+
, B2, nicotinic acid), calcium, iron, etc., as well as a large amount of carbon, citric acid from umeboshi, and many enzymes contained in malt powder, it is difficult to digest with brown rice. Not only does it have the effect of allowing difficult nutrients to be digested and absorbed extremely easily, but the presence of a large amount of carbon promotes the intake of oxygen into the body, improves blood circulation, activates cells, and increases the vitality of the human body. This is a noteworthy effect of the present invention that is not seen in conventional foods of this type.The food of the present invention can be kneaded with water or milk and eaten directly, or mixed into dishes in appropriate amounts. Not only can it be taken in a simple way, it is delicious, and
It has the advantage of being easy to use because it goes well with other seasonings.
出願人 長 谷 部 薫 代理人 弁理士 水 口 孝 −Applicant: Kaoru Nagayabe Agent: Patent Attorney Takashi Mizuguchi -
Claims (4)
する程度に焙煎し適度に炭化した後これを撹拌水洗した
ものに、その重量の約２〜２．５重量％の梅干肉を加え
たものを圧力釜で炊いて成るα化された玄米飯を速やか
に熱風乾燥し、含水率約５％とした後これを粉砕して粉
末状としたものと、別に用意した粉末麦芽とを前者９５
〜９０重量％、後者５〜１０重量％の割合で混合したこ
とを特徴とするα化玄米粉を主体とする健康食品。(1) Roast glutinous brown rice to the extent that the surface is partially burnt and the core is lightly yellowed, moderately carbonized, stirred and washed with water, and add about 2 to 2.5% of its weight Pregelatinized brown rice made by adding pickled plum meat and cooking it in a pressure cooker is quickly dried with hot air to bring the moisture content to about 5%, and then pulverized into a powder, and a powder prepared separately. malt and former 95
A health food mainly composed of gelatinized brown rice flour, characterized in that it is mixed at a ratio of ~90% by weight and the latter 5-10% by weight.
玄米粉を主体とする健康食品。(2) A health food based on pregelatinized brown rice flour according to claim 1, wherein the glutinous brown rice is red brown rice.
することによりその表面の１／４〜１／２が焦げ、芯部
が薄く黄変するまで炒つたものを、撹拌水洗して成る焙
煎玄米をその容量の約６０％の水と、その重量の２〜２
．５％の梅干肉とを混入した後、圧力釜で炊いて炊飯と
なし、これを速やかに乾燥装置により熱風乾燥してその
含水率を約５％とした後、これを粉砕して得られる玄米
粉に対し、別に用意した粉末麦芽を、前者と後者の重量
比が９５％〜９０％対５％〜１０％として均一に混合す
ることを特徴とするα化玄米粉を主体とする健康食品の
製造方法。(3) Roast glutinous brown rice in a roasting device over low heat for about 90 minutes until 1/4 to 1/2 of the surface is scorched and the core turns slightly yellow, then stir and wash with water. Mix roasted brown rice with about 60% of its volume of water and 2-2% of its weight.
．． Brown rice obtained by mixing 5% of pickled plum meat, cooking it in a pressure cooker to make cooked rice, immediately drying it with hot air in a dryer to reduce the moisture content to about 5%, and then crushing it. A health food based on pregelatinized brown rice flour, characterized in that powdered malt prepared separately is mixed uniformly with the flour at a weight ratio of 95% to 90% to 5% to 10%. Production method.
粉を主体とする健康食品の製造方法。(4) The method for producing a health food based on pregelatinized brown rice flour according to claim 3, wherein the glutinous brown rice is red rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63229642A JPH0276545A (en) | 1988-09-13 | 1988-09-13 | Health food composed mainly of gelatinized whole rice flour and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63229642A JPH0276545A (en) | 1988-09-13 | 1988-09-13 | Health food composed mainly of gelatinized whole rice flour and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0276545A true JPH0276545A (en) | 1990-03-15 |
| JPH0378980B2 JPH0378980B2 (en) | 1991-12-17 |
Family
ID=16895398
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63229642A Granted JPH0276545A (en) | 1988-09-13 | 1988-09-13 | Health food composed mainly of gelatinized whole rice flour and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0276545A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001001794A1 (en) * | 1999-07-02 | 2001-01-11 | Kurarich Co., Ltd. | Powder of unhulled cereal grains and method of manufacturing the same |
| WO2012029486A1 (en) * | 2010-08-31 | 2012-03-08 | 国立大学法人新潟大学 | Processed cereal food and method for producing same |
| JP2016171748A (en) * | 2015-03-16 | 2016-09-29 | 株式会社セイシン企業 | Method for manufacturing fermented cereal |
| CN107518277A (en) * | 2017-09-11 | 2017-12-29 | 陈顺利 | A kind of preparation technology of wild rice ground rice |
-
1988
- 1988-09-13 JP JP63229642A patent/JPH0276545A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001001794A1 (en) * | 1999-07-02 | 2001-01-11 | Kurarich Co., Ltd. | Powder of unhulled cereal grains and method of manufacturing the same |
| WO2012029486A1 (en) * | 2010-08-31 | 2012-03-08 | 国立大学法人新潟大学 | Processed cereal food and method for producing same |
| JP5885167B2 (en) * | 2010-08-31 | 2016-03-15 | 国立大学法人 新潟大学 | Cereal processed food and method for producing the same |
| JP2016171748A (en) * | 2015-03-16 | 2016-09-29 | 株式会社セイシン企業 | Method for manufacturing fermented cereal |
| CN107518277A (en) * | 2017-09-11 | 2017-12-29 | 陈顺利 | A kind of preparation technology of wild rice ground rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0378980B2 (en) | 1991-12-17 |
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