JPH0463557A - Unpolished rice gruel and production thereof - Google Patents

Abstract

PURPOSE:To obtain unpolished rice gruel, containing much nutriments such as vitamins and fibrous substances and rich in proteins, fats, calcium, etc., by parching unpolished rice and stewing the parched rice with cow's milk. CONSTITUTION:The objective unpolished rice gruel is obtained by parching unpolished rice and then stewing the parched unpolished rice with cow's milk.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to brown rice porridge produced using brown rice as a raw material.

[Prior art] Most porridge is made by boiling white rice to make it soft and fluid, but it is also often eaten as brown rice porridge made by boiling brown rice, which is advantageous in terms of nutritional value. ing.

Brown rice has a seed coat because it is not polished, and there are varieties with reduced seed coat thickness, such as half-cooked and 7-minute-cooked rice.
Because of this seed coat, it contains more vitamin B than white rice. The content of vitamin B II - nicotinic acid, iron, phosphorus, etc. is high, and the regular version contains about 3 times more, and even the 7-minute version contains about 1.5 to 2 times more, making it nutritionally more nutritious than white rice. It's very advantageous. In addition, it contains about 2 to 3 times more fiber, which has many advantages in terms of digestion, such as intestinal regulation.

Conventionally, brown rice porridge has been produced, for example, by adding washed brown rice to an appropriate amount of water and boiling it, or by boiling the boiled rice in the same way as white rice.

[Problems to be Solved by the Invention] By the way, such conventional brown rice porridge is not necessarily sufficient in terms of nutritional value, taste, taste, etc., and there is much room for improvement.

In addition, because the seed coat is hard, it is difficult to soften, which makes it hard to chew and has a bad texture, making it difficult to eat.

Therefore, an object of the present invention is to provide a new brown rice porridge that has improved nutritional value, taste, etc., and is soft and easy to eat.

[Means for Solving the Problems] The technical means of the present invention for solving the above problems resides in: (1) Brown rice porridge made by boiling brown rice in milk and making it into a porridge-like form.

(2) A method for producing brown rice porridge in which brown rice is roasted and then the roasted brown rice is simmered in milk.

[According to the brown rice porridge according to the invention in item 1 of the effect, since it is simmered in milk, the protein, fat, calcium, etc. increase, and the nutritional value is increased accordingly, and the brown rice porridge, especially the seed coat part, and milk are enriched. They fuse together to create a unique, umami taste.

According to the method for producing brown rice porridge according to the invention of item 2, since the brown rice is roasted, this roasting process may crack or destroy the seed coat of the brown rice. Moisture penetrates easily, and the polished rice inside the seed coat flows out, making it soft and easy to fuse with milk.

[Example 7] Hereinafter, brown rice porridge and a method for producing the same according to an example of the present invention will be explained based on the accompanying drawings.

The brown rice porridge according to the example is made by boiling brown rice in milk and making it into a porridge. As brown rice, rice with the seed coat left intact is used. Moreover, as the milk, fresh unadjusted so-called raw milk is used.

Next, a manufacturing method according to an example of this brown rice porridge will be described in detail based on the drawings.

In the manufacturing method according to this example, as shown in FIG. 1, 155 g of brown rice, 720 cc of water and 72 ml of milk
0cc is prepared.

Note that each amount may be determined as appropriate.

Then, brown rice porridge is produced using the following steps.

■Roasting process First, the washed and drained brown rice is heated and roasted in a heating container, etc. The roasting temperature and time are determined as appropriate so that the brown rice turns brown and bursts. . In this case, the seed coat of brown rice is denatured by heating, which gives it a fragrant aroma, and the heat causes cracks and destruction of the seed coat tissue.

■First pre-process Boil the roasted brown rice in the above water for an appropriate time (for example, 30 minutes to 1 hour). Then make it edible. In this case, the roasted brown rice has cracks and destruction in the seed coat tissue, making it easier for water to penetrate into the seed coat Afl texture itself and inside, resulting in a soft boil. It will spread to.

■Second pre-process Next, add the above-mentioned milk, and further simmer over low heat for an appropriate time (for example, 30 minutes to 1 hour). In this case, the brown rice has cracks and destruction in the seed coat tissue, so milk penetrates into the seed coat tissue itself and inside, and the white rice inside the seed coat flows out to the outside, making it even softer and boiled. Also, brown rice and milk blend well because they penetrate easily, and the dispersed fragrance ingredients and milk mix well, so the smell of brown rice and milk cancel each other out, etc. The result is a liquid porridge with no odor.

Furthermore, in the example, in the first pre-process, the ingredients are boiled in water and then in milk, so the milk blends into the ingredients more quickly, compared to the case where milk is boiled from the beginning. , the brown rice has been boiled to a certain extent, and that's it.
The heating temperature can be lowered, which prevents the milk from burning on the pan or the like.

This brown rice porridge has a higher content of vitamin B I + vitamin B m, nicotinic acid, iron, phosphorus, etc. than white rice, and since it is simmered in milk, it has increased protein, fat, calcium, etc., making it more nutritious. In addition, the rice porridge, especially the seed coat of brown rice, is well fused with milk, resulting in a porridge with a mild smell and flavor. It also contains a lot of fiber and is produced as porridge, which is advantageous in terms of intestinal regulation and other digestive issues.

The brown rice porridge thus produced is packaged, for example, as shown in FIG. 2.

That is, ■Packaging process Seal the brown rice porridge in a heat-resistant bag.

■First heat sterilization process Next, the sealed bag containing the brown rice porridge is placed in hot water at approximately 80°C to 85°C for an appropriate period of time, and then returned to room temperature.

■Second heat sterilization process Process in the same manner as the first heat sterilization step.

In this second and second repeated heat sterilization treatment,
Since it is processed at temperatures below 100 degrees, there is almost no change in the brown rice porridge inside, and it maintains its boiled state. Further, by repeatedly performing sterilization, bacteria and microorganisms are completely killed, and sterilization is reliably performed.

As a result, the product is completed, and the brown rice porridge is packed in bags and provided to the market.

To eat this brown rice porridge, all you have to do is warm up the bag and then open the brown rice porridge from the bag into a bowl. In this state, the brown rice porridge does not contain so-called additives such as chemical seasonings and synthetic preservatives. Since this brown rice porridge is made from only brown rice, milk and water, it can be eaten as a healthy food.

Next, a modification of the manufacturing method according to the above embodiment will be described. In this method, at least one of the first boiling step and the second boiling step is carried out in a pressure cooker. According to this, brown rice can be softened more efficiently by boiling it at high temperatures.

In the above embodiment, brown rice was boiled in water in advance in the first boiling step, but the invention is not necessarily limited to this, and it may be boiled in milk from the beginning. In addition, in the above example, brown rice with the seed coat intact was used, but the rice is not necessarily limited to this, and rice with a reduced thickness of the seed coat, such as half-cooked or 7-minute-cooked rice, may be used. Also good. Furthermore, although raw milk is used as the milk, it is not necessarily limited to this; for example, milk used as raw material for dairy products or milk processed for drinking may be used as appropriate. You may add other grains or beans such as millet or red beans to the porridge; in this case,
They offer a variety of porridge.

[Effects of the Invention] As explained above, according to the brown rice porridge of the present invention, since brown rice is the main ingredient, it contains more nutrients such as vitamins and fiber than white rice, and is simmered in milk. So,
The amount of protein, fat, calcium, etc. increases accordingly, making it possible to increase the nutritional value and make it excellent in terms of digestion, etc. In addition, it was possible to provide a new brown rice porridge with a delicious flavor in which the seed coat of brown rice in particular and milk are fused.

Further, according to the method for producing brown rice porridge of the present invention, since the brown rice is roasted, the seed coat part of the brown rice is cracked or destroyed due to this roasting process. Since it penetrates into itself and inside, it allows the polished rice inside the seed coat to flow out and soften it.

As a result, it becomes easier to chew and the texture improves.
Brown rice porridge can be made easier to eat and also easier to digest. Furthermore, milk penetrates well and blends well with brown rice, and the smell of brown rice and milk cancel each other out, so in this respect as well, brown rice porridge can be made easier to eat. Therefore, even people who dislike the amount of brown rice or milk can eat it without hesitation, and it is also easy to eat for sick people and people with no appetite, making it an extremely useful food.

[Brief explanation of drawings]

FIG. 1 is a process diagram showing a method for producing brown rice porridge according to an embodiment of the present invention, and FIG. 2 is a process diagram showing a packaging process for brown rice porridge.

Claims (2)

[Claims] (1) Brown rice porridge is made by boiling brown rice in milk and making it into a porridge-like form. (2) A method for producing brown rice porridge, which is characterized by roasting brown rice and then simmering the roasted brown rice in milk.