JPH0358261B2 - - Google Patents
Info
- Publication number
- JPH0358261B2 JPH0358261B2 JP62214166A JP21416687A JPH0358261B2 JP H0358261 B2 JPH0358261 B2 JP H0358261B2 JP 62214166 A JP62214166 A JP 62214166A JP 21416687 A JP21416687 A JP 21416687A JP H0358261 B2 JPH0358261 B2 JP H0358261B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- days
- designated
- chaff
- minutes
- 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.)
- Expired - Lifetime
Links
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000013324 preserved food Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 10
- 241000209094 Oryza Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】
玄米又は白米を保存食とするための方法又は美
味に加工する方法は従来も存在していたし、他方
玄米又は白米を保存食とするための外或は栄養価
を増大するための方法も存在していたが、両者に
共通する操作で双方の効果を挙げた方法は未だに
ない。[Detailed Description of the Invention] Methods for making brown rice or white rice into preserved foods or methods for processing them into delicious foods have conventionally existed, and on the other hand, methods for making brown rice or white rice into preserved foods or increasing their nutritional value have existed. Although there were methods for doing so, there is still no method that achieves the effects of both using operations common to both.
本発明は選別と保存加工並に栄養価増大と味覚
を良好ならしめることを兼ねた方法で保存食を得
るのを目的とするものである。 The object of the present invention is to obtain preserved food by a method that combines sorting and preservation processing, as well as increasing nutritional value and improving taste.
本発明方法の詳細につき次に述べる。 Details of the method of the present invention will be described below.
先ず除塵のため水洗した籾米を流水即ち清水中
に冠水凡そ３、４日で取出し、これをＡとする。
次に冠水５日以上のものをＢとし、冠水２日以下
のものをＣとする。 First, the unhulled rice that has been washed with water to remove dust is taken out in running water, that is, clean water, after being submerged for about 3 or 4 days, and this is designated as A.
Next, cases of submergence for 5 days or more are designated as B, and cases of submergence of 2 days or less are designated as C.
次に前記Ａを摂氏約38度の密閉容器内で保温す
ること２日乃至３日で籾米に割目を生じ、このと
き軽く発芽した状態となりこれをＤとする。次に
前記Ｂを同じ条件約38度の密閉容器内で２日乃至
３日保温したもの即ち発芽過剰のものをＥとし、
前記Ｃを同じ温度条件下で保温したもの即ち発芽
しないものをＦとする。 Next, the above A is kept warm in an airtight container at about 38 degrees Celsius, and cracks appear in the unhulled rice in 2 to 3 days, and at this time, the rice becomes lightly germinated, which is designated as D. Next, the above B was kept warm in a sealed container at about 38 degrees under the same conditions for 2 to 3 days, that is, the one with excessive germination was designated as E,
The above C was kept warm under the same temperature conditions, ie, the one that did not germinate was designated as F.
次に前記Ｄを低温下で30分乃至35分間煎ると糖
と米との混合した芳香を生じ、穀実の全部の栄養
分と籾殻とが分離する。これをＧとする。前記Ｄ
を強火で40分煎つたものは焦焼過剰で香味滅失す
る。これをＨとし、又Ｄを低温下で40分煎ると前
記と同じく焦焼過剰で香味滅失しこれをＩとす
る。又Ｄを低温下で20分間煎つたものは香味を生
ぜず且籾殻と穀実とが全く分離しない。これをＪ
とする。即ち上記実験の結果、Ａを操作してＤと
なる過程で栄養分の全量を集め且糖分と油分の味
と香りを誘い出し、且Ｇに至る過程で同時に籾殻
と穀実とが分離するのを確認できる。かくして完
成したものは芳香と甘味とを有し且保存に耐える
適度の乾燥米となるのである。 Next, the above D is roasted at a low temperature for 30 to 35 minutes, producing a mixed aroma of sugar and rice, and all the nutrients of the grain are separated from the chaff. Let this be G. Said D
If you roast it for 40 minutes over high heat, it will be overcooked and lose its flavor. This is designated as H, and when D is roasted for 40 minutes at a low temperature, the flavor is lost due to excessive charring as described above, and this is designated as I. Moreover, when D is roasted at low temperature for 20 minutes, no flavor is produced and the chaff and grains do not separate at all. This is J
shall be. That is, as a result of the above experiment, it was confirmed that in the process of manipulating A to become D, the entire amount of nutrients was collected, and the taste and aroma of sugar and oil were brought out, and at the same time, in the process of reaching G, the chaff and grain were separated. can. The finished product is a moderately dried rice that has aroma and sweetness and can withstand storage.
上述する過程の結果得たＧを杵打して容易に籾
殻と穀実とを選別することができる。 By punching the G obtained as a result of the above-described process, chaff and grain can be easily separated.
Claims (1)
氏約38度の密閉容器内に２日乃至３日間保温し、
軽く発芽状態ならしめ、これを30分乃至35分間低
温で煎つた後、押麦状に〓き籾殻と穀実とを分離
選別することを特徴とする美味芳香ある保存食製
造方法。1. Soak the unhulled rice in running water for about 3 to 4 days, then keep it warm in a sealed container at about 38 degrees Celsius for 2 to 3 days.
A method for producing a delicious and fragrant preserved food, which is characterized by bringing the rice into a lightly germinated state, roasting it at a low temperature for 30 to 35 minutes, and then rolling it into a rolled barley shape and separating and sorting the chaff and the grain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62214166A JPS6460345A (en) | 1987-08-29 | 1987-08-29 | Production of tasty preserved food having aroma |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62214166A JPS6460345A (en) | 1987-08-29 | 1987-08-29 | Production of tasty preserved food having aroma |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6460345A JPS6460345A (en) | 1989-03-07 |
| JPH0358261B2 true JPH0358261B2 (en) | 1991-09-04 |
Family
ID=16651326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62214166A Granted JPS6460345A (en) | 1987-08-29 | 1987-08-29 | Production of tasty preserved food having aroma |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6460345A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2672786B2 (en) * | 1994-11-18 | 1997-11-05 | パーク・ヒュン・スック | Wet mop vacuum cleaner for easy cleaning |
-
1987
- 1987-08-29 JP JP62214166A patent/JPS6460345A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2672786B2 (en) * | 1994-11-18 | 1997-11-05 | パーク・ヒュン・スック | Wet mop vacuum cleaner for easy cleaning |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6460345A (en) | 1989-03-07 |
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