JPH06217719A - Preparation of low-proteinic rice utilizing lactic acid bacterium and its processed product - Google Patents

Abstract

PURPOSE:To readily obtain low-proteinic, low-potassium and low-phosphorus rice excellent in quality. CONSTITUTION:Raw material rice is washed with water and lactic acid fermentation thereof with a liquid containing saccharides and lactic acid bacteria dispersed therein is then carried out at a moderate temperature to provide rice treated by the lactic acid fermentation. The resultant rice treated by the lactic acid fermentation can subsequently be utilized to afford processed foods such as various rice flours, rice cakes, rice confectioneries, ice creams or mayonnaises other than cooked rice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing low protein, low potassium and low phosphorus rice having a very good taste and processed food.

[0002]

2. Description of the Related Art Conventional low-protein, low-potassium, low-phosphorus rice is made by gelatinizing starch and then forming and drying it into rice granules. Is added, or high-polished rice for sake brewing is substituted.

Low-protein rice whose main purpose is to reduce allergens is produced by treating rice with a surfactant or an enzyme to decompose and remove allergen proteins.

[0004]

[Problems to be Solved by the Invention]
Low-potassium, low-phosphorus rice has poor rice-cooking characteristics, making it difficult to obtain good cooked rice. In addition, the manufacturing efficiency of the treatment process is low, making it expensive.
In addition, low allergen rice is also very expensive because it has a special manufacturing method, and when used as a staple food for people with renal diseases,
There is a problem that the financial burden on users is extremely large.

[0005]

Means for Solving the Problems In the present invention, after washing polished rice with water, lactic acid fermentation is carried out to utilize the strong proteolytic action of lactic acid bacteria, and the action of removing potassium and phosphorus, so that the quality is easily reduced. Protein, low potassium,
You get low phosphorus rice.

For this reason, in the present invention, the milling degree is adjusted to 90% or less of the weight of brown rice to reduce the protein content, and preferably 88 to 89% to prevent the deterioration of the taste and to prevent the lactic acid fermentation. Prevents abnormal fermentation due to contamination by various bacteria.

Further, in order to remove various bacteria even when washing rice, 0.01% of water containing microbubbles and polysaccharides such as pectic substances are used.
Rinse the rice with dispersed water to remove bacteria on the surface of the rice grain as much as possible.

The lactic acid fermentation of the washed rice thus obtained is
It is added to immersion water containing 2 to 10% of sugar and 10 ⁷ to 10 ⁸ lactic acid bacteria per 1 ml in a solution of 1.5 to 2 times the amount of washed rice. The protein is made low by fermenting this for 1 to 7 days at a temperature suitable for fermentation of lactic acid bacteria under anaerobic conditions. At this time, among the inorganic salts in the rice grains, potassium and phosphorus decrease, but calcium does not decrease. The fermented rice is washed with water to delacticize it.

When low-protein, low-potassium, low-phosphorus rice obtained by lactic acid fermentation is used as cooked rice, it is steamed and then cooked, or steamed rice is soaked in warm water and steamed again to prepare cooked rice. While measuring the disappearance of odor,
This is to obtain a stable rice grain shape.

Furthermore, by milling low-protein, low-potassium, low-phosphorus rice obtained by lactic acid fermentation, it becomes possible to process dumplings, rice confectioneries and the like having excellent heat gelatinization and aging properties. It also becomes rice flour that can be used for processed products such as ice cream and mayonnaise.

[0011]

EXAMPLES Examples of the present invention will be shown below, but it should be understood that these examples are merely for facilitating the understanding of the present invention and the present invention is not limited to these examples. Must be understood.

Example 1 8 kg of brown rice was milled to obtain 7 kg of milled rice. After washing with water for 8 minutes by the bubble washing method, 12 l of fructose and 2 liters of lactic acid bacteria dispersed were sealed and filled while blowing nitrogen gas into a packaging material having low oxygen permeability, and lactic acid fermentation was performed at 37 ° C. It was After the fermentation, it was rinsed and delacticized while changing the water from time to time for 15 minutes.

The daily changes in protein content due to lactic acid fermentation are shown in Table 1, and it was found that the protein content was reduced at a rate of about 0.5% per day.

[0014]

[Table 1]

Further, as shown in Table 2, the change in the inorganic salts at this time was found to be a sharp decrease in the content of potassium and phosphorus, and no decrease in calcium was observed.

[0016]

[Table 2]

Example 2 When the rice obtained in Example 1 was used as cooked rice, as shown in Table 3, the rice grains were soft and too sticky by the usual rice cooking method. for that reason,
3 kg of rice of Example 1 was steamed with a steam pressure of 0.1 kg / cm.
It was steamed ² for 20 minutes to 45 seconds immersion water in the 30 ° C. warm water.

This was loosened and filled in a heat-resistant container at a rate of 200 g. This was further steamed in a steamer for 150 minutes. At this time, when the container was steamed without sealing, after steaming was completed, the container was sealed and steamed for another 15 minutes for sterilization.

The same treatment was carried out when the continuous rice cooker was used as a simple steamer without using the steamer. The cooked rice thus prepared had firm rice grains as shown in Table 3 and had a good taste.

[0020]

[Table 3]

Example 3 The rice obtained in Example 1 was crushed by a gas stream crusher and then adjusted to a water content of 13% by a fluidized bed dryer to obtain rice flour. Most of the rice flour thus obtained has a grain structure of starch, and is shown in Table 4.
As described above, the rice flour has a slightly high gelatinization start temperature, low cooling viscosity and stable starch characteristics.

[0022]

[Table 4]

Further, as shown in Table 5, the amino acid balance was changed, the essential amino acid composition was increased, and the total amino acid content was also increased.

[0024]

[Table 5]

Further, it has excellent affinity with oils and fats, and when it is combined with a protein such as egg white, the protein gel becomes soft.

Example 4 The rice flour obtained in Example 3 was steamed in a small steamer for 8 minutes,
A water-cooled pestle was used to prepare a Kashiwa mochi dough. The Kashiwa-mochi dough obtained in this way was rich in extensibility, slowed aging, and became a long-lasting dough.

10 g of the rice flour obtained in Example 3 was added to 100
Prepared as a ml glue solution. Ice cream and mayonnaise were prepared using this. Since the ice cream thus prepared does not use cream, it becomes a low-calorie ice cream made from rice, and the amount of oil and fat used in mayonnaise is less than half.

Further, the rice flour for bread and the rice flour obtained in Example 3 were blended, and bread was produced with the rice flour adjusted powder for bread containing powdered active gluten. The bread thus obtained had a good yeast aroma, the volume when baked was increased, and the bread was rich in rice flavor.

Therefore, it was confirmed that by using the rice flour obtained in Example 3, it is possible to impart very excellent characteristics to the processed rice products as shown in Table 6.

[0030]

[Table 6]

[0031]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide not only a method for reducing the components such as proteins, potassium, phosphorus, etc., which are harmful to kidney disease patients among the components contained in rice, and various processed foods can be provided. By adding the lactic acid fermentation-treated rice of the present invention to, a product having a novel flavor can be obtained.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI Technical display area A23L 1/105 C12S 3/02 // A23L 1/015 8214-4B 1/24 A 2121-4B

Claims (4)

[Claims] 1. A method for preparing rice, which comprises washing raw rice with water and then fermenting the lactic acid bacterium with a liquid in which sugars and lactic acid bacteria are dispersed at an appropriate temperature for fermentation. 2. A method for producing cooked rice in which lactic acid fermentation-treated rice is steamed and then cooked. 3. A method for producing cooked rice by steaming lactic acid-fermented rice, soaking it in warm water to absorb water, and then steaming it again to prepare cooked rice. 4. Rice cooked using lactic acid fermented rice, rice flour,
Processed foods such as rice cakes, rice crackers, ice cream and mayonnaise.