JPH0378980B2 - - Google Patents

Description

[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. To describe in more detail the health food made of
First, brown rice (glutinous rice or red rice) is roasted under specified conditions to the extent that the surface of the brown rice grains is charred in places and the core turns yellow, and then an appropriate amount of umeboshi meat is mixed in. Cook the rice 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 characterized by having an appropriate amount of malt powder mixed therein. When the flour is roasted, part of the grain husk is charred black, and the charred part is removed by washing, etc., but the aleurone layer, germ, and endosperm, which contain other important nutrients, are properly carbonized. It is powdered in the 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.

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.

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, and blood It is an excellent substance that improves circulation, gives vitality to cells, and increases the vitality of the human body. The intake amount is 15g to 60g per day.
It is convenient and can be taken in any way you like, such as mixing the powder with water or milk and eating it directly, or mixing it with food.

[Conventional technology] There are foods made from gelatinized rice and glutinous rice. For example, instant rice or retort pouch rice is called instant rice, and the former is dry rice that can be eaten immediately by pouring boiling water into it. After soaking in acetic acid solution, it is steamed, spread thinly, dried in a hot air drying room at 80℃ to 100℃, and thoroughly kneaded to make a product. If you add water and leave it for 1 to 2 hours, it will absorb the water and become rice. The latter is made by loosening cooked rice, putting it in a film container, sealing it, heating it, and sterilizing it.If you heat it in boiling water while still in the bag, you can get rice that is almost freshly cooked.

In addition to the above, there are also shiratamako and mijinko, and the former is made by soaking glutinous white rice in winter water, pulverizing it, changing the water and leaving it exposed for several days, then straining it with a cloth and drying it. The latter is made by roasting white rice and pulverizing it. Furthermore, there is also something called yakimijin, which is made from sticky white rice and made into mochi, which is then roasted and turned into flour.

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.

[Problem that the invention seeks to solve]

As mentioned above, the conventional uses of pregelatinized rice are limited to preservation and instant foods, and no technology has been disclosed to further develop this and increase its value to the extent that it can be called a health food. . Especially,
The lack of a satisfactory food in terms of its ability to promote the absorption of oxygen, which energizes the human body, and its high nutritional value has been a problem, and there has been a strong demand for such a health food.

[Means for solving problems]

In order to solve the above-mentioned problems, the present invention has been developed through extensive research, and uses glutinous rice and red brown rice as raw materials, which are first carefully roasted under specific conditions. That is, by heating at low heat for a long time, it is preferable that the husk part is partially burnt but the core part is slightly yellowed. In other words, the main body of brown rice, including the aleurone layer, starch layer, and embryo, is appropriately carbonized. Next, cook this in a pressure cooker,
By gelatinizing and powdering, adding malt to help digest the aleurone layer, which is difficult to digest, and adding the effective content of umeboshi, it is possible to obtain an excellent food that can achieve the above objectives. Having obtained this knowledge, we have completed the present invention.

The basic technology of the health food of the present invention and its manufacturing method will be explained below. Roast the glutinous brown rice washed with water on 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 surface of the grain is 1/4 to 1/2 black and charred, and the core is carbonized to a slightly yellow color. When roasted over high heat, everything from the husk to the aleurone becomes scorched quickly, but the core does not char. On the other hand, if the heat is too weak, the husks will be destroyed,
This is not preferable because the rice grain cores either do not carbonize or take too long to carbonize. By stirring and washing the thus obtained roasted brown rice with water for about 10 minutes, the blackened portion of the grain husk is removed. Next, the roasted brown rice thus obtained was mixed with water in an amount of about 60% of the volume of the brown rice, and ground plum pickled meat in an amount of about 2 to 2.5% by weight of the weight of the brown rice, and the mixture was placed in a pressure cooker.
Cook until 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.

On the other hand, separately prepared powdered malt is uniformly mixed with the above-mentioned powdered brown rice at a weight ratio of 5 to 10%.
The above is the health food of the present invention and its manufacturing method.

The health food of the present invention thus obtained can be eaten by kneading it with water or milk, or by mixing it into various dishes as a powder, and it has a sweet and delicious taste. It goes well with various seasonings.

The above is a case where sticky rice is used as the raw material, but even if brown rice (red rice) is used, the same process will be used.
The health food of the present invention can be obtained.

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 easily digested and absorbed, but also promotes the absorption of oxygen into the human body due to the presence of a large amount of carbon.
Therefore, it is recognized that it is a health food that promotes blood circulation and cell activation, increases the vitality of the human body, and invigorates the human body.

〔Example〕

Examples of the present invention will be described.

Example 1 Wash glutinous brown rice 5 with water, drain the water, set it in a rotating drum type roasting device, and roast it for 90 minutes on low heat with a small gas flame until about 1/3 of the surface of the brown rice is roasted.
The rice is charred black and the core has turned pale yellow, and this is stirred and washed with water for 10 minutes to remove the black charred part on the surface. and about 100 g of ground plum meat, which is equivalent to 2.5% of the weight of the roasted rice, was mixed in. Cooked in a pressure cooker to a normal softness, and quickly spread it on a bamboo basket. , in the drying room,
It is dried with hot air at around 90℃ until the moisture content is about 5%, and after drying, it is ground into a flour-like powder. On the other hand, approximately 350 g of powdered malt prepared separately was uniformly mixed with the roasted brown rice flour to obtain a health food of the present invention.

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.

〔Effect of the invention〕

The health food of the present invention is obtained by the above-mentioned manufacturing method, and its main ingredients are moderately carbonized and gelatinized glutinous rice and brown red rice. In addition to containing a large amount of embryo, sugar layer components, vitamins (B ₁ , B ₂ , nicotinic acid), calcium, iron, etc., it also contains a large amount of carbon, citric acid from pickled plums, and many enzymes contained in malt powder. Therefore, nutrients that are difficult to digest in a brown rice diet are easily digested and absorbed, and the presence of a large amount of carbon promotes the intake of oxygen into the body, improves blood circulation, and strengthens cells. This is a noteworthy effect of the present invention, which is not seen in conventional foods of this kind, and has a great effect of activating the human body and increasing the vitality of the human body.
The food of the present invention can be easily consumed by kneading it with water or milk and eating it directly, or by mixing an appropriate amount into food, and is delicious and goes well with other seasonings, making it easy to use. It has several advantages.

Claims (1)

[Scope of Claims] 1. Roast glutinous brown rice to the extent that the surface is partially burnt and the core becomes slightly yellow, carbonize it moderately, then stir and wash it with water, and then add about 2 to 2.5 of the weight of the brown rice. %
The gelatinized brown rice is made by cooking the rice with pickled plum meat in a pressure cooker and quickly drying it with hot air to reduce the moisture content to about 5.
% and then pulverized into powder,
A health food mainly consisting of pregelatinized brown rice flour, which is mixed with separately prepared powdered malt at a ratio of 95 to 90% by weight of the former and 5 to 10% by weight of the latter. 2. A health food based on pregelatinized brown rice flour according to claim 1, wherein the glutinous brown rice is red brown rice. 3 Glutinous brown rice is roasted in a roasting device over low heat for about 90 minutes until 1/4 to 1/2 of the surface is charred and the core is lightly yellowed, then stirred and washed with water. Roasted brown rice is mixed with about 60% of its volume of water and 2 to 2.5% of its weight of dried plum meat, then cooked in a pressure cooker to produce cooked rice, which is then quickly dried with hot air using a drying device. After reducing the moisture content to approximately 5%, the brown rice flour obtained by pulverizing this powder is mixed with powdered malt prepared separately, with a weight ratio of the former and the latter being 95%.
A method for producing a health food mainly consisting of pregelatinized brown rice flour, characterized by uniformly mixing ~90% to 5% to 10%. 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.