JPH067777B1 - High-pressure processed grain and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing high-pressure processed cereals. In the present specification, grains refer to rice before and after whitening (that is, brown rice and polished rice), wheat, and paddy thereof.

Conventional Technology and its Problems Conventionally, when eating rice, it was necessary to process it through the following steps. That is, a. Washing rice b. Penetration c. Cooked rice d. Steamed a. Washing rice is a step of sharpening rice, b. Is a step of permeating rice with sufficient moisture, and the time required until this time is about 1 hour. c. Rice cooked and d. It takes about 50 minutes to steam, and the whole process requires about 1 hour and 50 minutes.

Therefore, it takes a lot of time and labor to eat rice through the cooking process, which is especially troublesome for a single person. Above b. Penetration, d. It is conceivable to omit the steaming step to shorten the time, but in this case, the taste of cooked rice is significantly impaired, so that its omission is usually not desired.

Another method for simplifying the time and effort required to eat rice is to use processed foods such as retort pouches. This is done in advance in a. ~ D. The rice cooked through the process of (1) is enclosed in a package in units of one to several meals, and can be eaten immediately by reheating the purchased one in a microwave oven at home. Therefore,
Cooking time and labor are reduced. However, this type of processed food must be stored in a heated state,
Also, by heating again when eating, not only the taste is significantly impaired, but also nutrients such as vitamins and calcium are significantly destroyed.

Further, in order to further improve the taste and nutrients, it is known that it is better to store rice in a paddy state and polish the rice as soon as possible before eating. However, it takes a lot of time and labor to carry out the processes from rice polishing to rice cooking before eating. Therefore, it is desired that the rice can be stored in the state of paddy and is excellent in taste and nutrients, and further, the time and labor required for eating can be reduced.

On the other hand, among allergies caused by food, allergies caused by grains, particularly rice and wheat, have been increasing in recent years. Atopic dermatitis is the major symptom of grain allergy, and it has been found that the globulin fraction has a major allergen component. Globulin is resistant to heat and it is difficult to reduce the allergen activity by processing such as cooking rice. In addition, allergen activity is not significantly reduced by storage. Moreover, since globulin is evenly present in the endosperm part of rice, it is not removed so much even if it is pearled. Therefore, it has been extremely difficult to obtain rice that can reduce allergies.

As mentioned above, the problems of cooking time and labor, and problems of allergy reduction are brown rice, polished rice,
In wheat and other cereals, the same was present to varying degrees.

One of the objects of the present invention is to provide a grain that can reduce the labor and time until eating the grain and is excellent in terms of taste and nutrients, and a method for producing the grain.

Another object of the present invention is to provide cereals capable of reducing allergies and a method for producing the same.

Means for Solving the Problems In order to achieve the above-mentioned object, the present invention involves placing grains in a liquid in a pressurizing chamber and applying a pressure of 1000 atm or more and 9000 atm or less in the pressurizing chamber for internal alteration. In addition, the present invention provides a method for producing high-pressure processed cereals, which comprises drying the cereals after pressurization (first invention).

The present invention further provides a high-pressure processed grain characterized by being subjected to a pressure of 1000 atm or more and 9000 atm or less in a liquid in a pressurizing chamber for a time required for internal alteration, and drying after pressurizing. (Second invention).

EFFECTS OF THE INVENTION In the present invention, a high pressure of 1000 atm or more and 9000 atm or less is applied for a predetermined time, so that the grain undergoes alteration peculiar to the action of high pressure (for alteration under high pressure, 1
It is described in detail in "Use of high pressure for food" published by Sanei Publishing Co., Ltd., July 15, 989). The grain of this alteration does not look much different from normal grains in appearance.

In terms of cooking, this deterioration causes the three-dimensional molecular structure of the raw starch to be broken, and the raw starch to be easily decomposed. The action of the high-pressure treatment instantaneously reaches the inside of the grain, so that the above-mentioned alteration that is almost uniform inside is obtained. As a result, the food can be eaten by heating for a short time. Particularly in the case of cooking rice or barley, it is required to cook without core even inside, so this high-pressure treatment is advantageous as compared with the heat treatment which requires time to reach the inside from the surface.

With respect to the allergy reduction, it was found that the globulin content in cereals is significantly reduced due to the alteration during high-pressure treatment. Therefore, eating grains subjected to high-pressure treatment is effective in reducing allergies, particularly atopic dermatitis.

The pressurization is set to 1000 atm or more and 9000 atm or less. If the pressure is less than 1000 atm, the alteration is not sufficient,
It is not possible to obtain a suitable condition for eating by heating for a short time. On the other hand, if the pressure is less than 1000 atm, the content of globulin in cereals is not sufficiently reduced, and the effect of reducing allergies cannot be obtained. To pressurize over 9000 atm requires a very large pressurizing device, which is not suitable for actual manufacturing. Further, by setting the pressure to 2000 atm or more, the cooking time and the globulin content can be more remarkably reduced, and the grain can be sterilized.

The pressurizing time varies depending on the degree of pressing force, and is selected so that internal alteration is sufficiently performed. Usually, 10 minutes or more is desirable. Also, less than 30 minutes is usually sufficient.

If the grains are immersed in an aqueous solution or water for a predetermined time before the high-pressure treatment, the moisture permeates well inside the grains due to both the immersion and the high-pressure treatment, and the cooked food becomes extremely uniform and delicious. .

Further, when immersed in an aqueous solution containing at least one of sucrose fatty acid ester, sodium hypochlorite and sodium hydrogen carbonate before the high-pressure treatment, the aqueous solution has a bactericidal action or a bacterial growth inhibitory action, thereby preserving the high-pressure treated grains for a long time. You can Further, the aqueous solution containing the sucrose fatty acid ester has a better water permeation than the mere immersion in water. When immersed in an aqueous sucrose fatty acid ester solution, it is highly safe as a food and is also effective in suppressing genus spores that cannot be sterilized only by pressurization. When immersed in an aqueous solution of sodium hypochlorite, a strong bactericidal effect is obtained, which is advantageous for long-term storage. The aqueous solution of sodium hydrogen carbonate has a high pH and thus has an effect of suppressing bacteria. The immersion time is
The time is set for proper penetration into the grain. Usually, it is preferably 1 hour or more and less than 10 hours, and more preferably 6 hours or less for sodium hypochlorite and sodium hydrogen carbonate.

The liquid temperature in the pressurizing chamber at the time of pressurizing is preferably 0 ° C. or higher. This is because if the temperature is lower than 0 ° C., ice is often generated and the penetration is not good. For the same reason, it is desirable that the temperature of the aqueous solution in which the grain is preliminarily immersed is 0 ° C. or higher.

For long-term storage, it is desirable that the liquid temperature in the pressurizing chamber during pressurization be 5 ° C. or lower. If it exceeds 5 ° C, the growth of bacteria will increase and it will be unsuitable for storage.

In order to improve the taste after cooking, it is desirable that the liquid temperature in the pressurizing chamber at the time of pressurization is 50 ° C. or lower. If the temperature exceeds 50 ° C, the starch quality will be greatly modified and the taste will be impaired. From this viewpoint, it is more desirable that the liquid temperature be 45 ° C. or lower.

In order to shorten the pressurizing time, the liquid temperature in the pressurizing chamber at the time of pressurizing is preferably 50 ° C. or higher. The appropriate pressurizing time varies depending on the overpressure, but when the liquid temperature is 50 ° C. or higher, the effect of shortening the pressurizing time is great. However, if the liquid temperature exceeds 90 ° C., the taste after cooking is significantly impaired.

After the high pressure treatment, the grains are dried. For long-term storage,
It is important to stay dry. for that purpose,
After drying, it is preferably enclosed in a container or stored in a drying chamber. Due to drying, the moisture content of cereals is 10% or more 3
It is desirable to be 0% or less. If the water content exceeds 30%, the proliferation of bacteria will increase, making it unsuitable for long-term storage. In particular, it is more preferable to set it to 20% or less in the case of rice, wheat and other grains before and after milling, and it is more preferable to set it to 16% or less in the case of paddy. If the water content is less than 10%, cracking tends to occur.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a high-pressure processing apparatus used for producing high-pressure processed rice, and FIG. 2 is a vertical sectional view of an example of a container for cooking high-pressure processed rice in a microwave oven. FIG. 3 is a vertical cross-sectional view of another example of a container for cooking high-pressure treated rice in a microwave oven, and FIG. 4 is a vertical cross-sectional view of yet another example of a container for cooking high-pressure treated rice in a microwave oven. Plans and Examples Hereinafter, the case where the present invention is applied to rice polishing will be described as an example with reference to the accompanying drawings.

High-pressure treatment of polished rice is performed as follows.

a. The washed milled rice is placed in a plurality of enclosures from one meal (for example, 140 g) to several meals, or in a larger amount of one enclosure. As the enclosing container, other than the bag, various containers capable of transmitting the pressing force to the inside can be used.

b. Inject the aqueous solution into the sealed container. The aqueous solution is an aqueous solution containing at least one of a sucrose fatty acid ester aqueous solution, sodium hypochlorite, and sodium hydrogen carbonate. An appropriate amount of the aqueous solution is about twice the volume of rice.

c. After the injection, the air in the sealed container is evacuated and the container is sealed. Desorption of air is preferably performed by inserting a tube connected to a vacuum pump into a container. The sealing may be performed on the tip side of the tube while continuing suction.

d. The container is immersed in water at 0 to 5 ° C for about 60 minutes. As a result, water permeates the rice before pressing to some extent.

e. Place this container in the pressure chamber. The pressurizing chamber is filled with distilled water, a liquid containing an antioxidant, or other appropriate pressurizing liquid. High pressure is applied to the pressure chamber for an appropriate period of time. This pressure is
Within the above range. The pressing time is usually 10 minutes to 30 minutes, though it varies depending on the hardness and softness of rice.

f. After pressurizing, the container is taken out of the pressurizing chamber. In this state, most of the water in the container has penetrated into the rice grains.

g. Remove rice from the container and dry. this is,
It may be carried out at room temperature or in a heating atmosphere that does not affect the composition of rice. Drying by microwave irradiation is advantageous in preventing cracks accompanying drying. It is considered that this is because the moisture in the rice grains is changed to steam by the microwave heating, and the steam is dried while maintaining the state that the steam adheres to the entire surface of the rice grains substantially uniformly.

h. Thereafter, if necessary, one meal (for example, 140 g) to several meals or a larger amount of high-pressure treated rice is sealed in a container. The container may be an appropriate container such as a sealed container or a hard plastic or metal can. Further, it is advantageous to prevent the deterioration of the high-pressure-treated rice over time if it is sealed in a vacuum state or if a deoxidant is added at the time of sealing.

When the milled rice is put into the sealed container, finely chopped vegetables, meat, matsutake mushrooms, etc. can be appropriately added to make rice with a rich taste.

In the case of high-pressure treatment of paddy, the paddy is placed in a sealed container instead of rice polishing in the above-mentioned method, and water is poured into the filled paddy. Appropriate pressure time is 10 minutes to 30 minutes. Other steps are the same as in the case of rice polishing.

Next, the high-pressure processing apparatus used in the above method will be described. FIG. 1 schematically shows a high-pressure processing device. This high-pressure processing device includes a pressurizing unit 1, a hydraulic device 2, a constant temperature water circulating device 3, and a water jacket 10. The pressure unit 1 is
A container side wall 4 and a container upper wall 9 having a pressurizing chamber 6 therein,
A high-pressure piston 5 that advances and retracts with respect to the pressurizing chamber 6, a low-pressure piston 8 that is continuously provided below the high-pressure piston 5, and a low-pressure cylinder 7 that drives the low-pressure piston 8 are provided.

During operation, the low pressure piston 8 is urged upwards in the low pressure cylinder 7 by the hydraulic device 2. Along with this, the high-pressure piston 5 integrated with the low-pressure piston 8 is also urged upward in the pressurizing chamber 6. The pressurizing chamber 6 is filled with water or a pressurizing liquid, and the pressure increases due to the urging of the high-pressure piston 5. The pressure in the pressurizing chamber 6 is determined according to the ratio of the pressure receiving areas of the low pressure piston 8 and the high pressure piston 5, and the pressing force of the hydraulic device is amplified by that ratio and acts on the pressurizing chamber. In this example, the amplification ratio is 10 times, and high voltage can be generated in a short time. The container side wall 4 is surrounded by the water jacket 10, and the constant temperature water from the constant temperature water circulating device 3 is circulated in the water jacket 10. Therefore, by controlling the temperature of the circulating water, the inside of the pressurizing chamber 6 can be controlled. The temperature
It can be adjusted in the range of 0 ° C to 5 ° C.

In addition, as the high-pressure processing device, various devices that can apply high pressure to the liquid in the pressure chamber can be used.

Next, a container for cooking the above-mentioned high-pressure treated rice in a microwave oven will be described. Various containers can be used for cooking in the microwave, but it is advantageous to use the containers described below. The container 30 shown in FIG.
It comprises a bowl-shaped container body 31, a lid 32 of the container body, and a partition 33 that is detachably housed in the container body.
These members are made of various resin materials that are compatible with the processing by a microwave oven described later and have no food hygiene problems. Examples of such a suitable material include polypropylene and EVAL. Container body 3
The size of 1 is determined so that the upper portion 36 of the partition wall 33 can accommodate a required amount of high-pressure treated rice according to the application. In this example, about 140 g of rice can be stored. The lid 32 is placed so as to cover the upper opening of the container main body 31 with an airtightness such that vapor generated during cooking by a microwave oven is held in the container and the rise in internal pressure is appropriately escaped. The partition wall 33 has a shallow bowl shape, and its side wall has a shape that is substantially in contact with the inner surface of the container body 31, and the bottom wall of the partition wall 33 allows the inside of the container body to be covered with an upper portion 36 for accommodating the high-pressure treated rice. And a lower part 37 for containing steaming water. A large number of vapor transmission holes 34 are formed in the bottom wall of the partition wall 33, and the upper portion 36
And the lower portion 37 communicate with each other through the vapor transmission hole. The depth of the lower portion 37 is such that it can contain a sufficient amount of water to steam the high pressure treated rice, as described below.
And the container is decided not to be too sublime. In the case of a container containing 140 g of high-pressure treated rice as in this example, the depth is preferably 2 to 15 mm, more preferably 5 to 8 mm.

To cook the high-pressure treated rice in a microwave oven using this container in a state suitable for eating, the following procedure is performed.
First, the partition wall 33 is mounted in the container body 31, and an appropriate amount of high pressure treated rice is put therein. Next, for the high pressure treated rice with water,
Add a slightly large amount, usually about 1.5 to 1.6 times. The higher the temperature of water, the shorter the cooking time, but room temperature may be used. The container is covered with a lid 32, the container is put in a microwave oven, and the microwave oven is operated. The operating time varies depending on the amount of high-pressure treated rice and the output of the microwave oven. For example, when cooking 140 g of high-pressure treated rice using a household microwave oven, the cooking time is about 5 to 7 minutes, and the steaming time is 5 to 5 minutes. 10
It is appropriate to set it to about a minute. By the operation of the microwave oven, water is first boiled and the high-pressure treated rice is cooked. In this case, since the high-pressure treated rice already contains a large amount of water, it is not necessary to supply water to the rice as much as when cooking normal rice. When the amount of water decreases due to boiling and falls below the partition wall 33, the high pressure treated rice is steamed with steam. In this case, since the peripheral edge portion of the partition wall 33 is in contact with the inner surface of the container body 31, steam reaches the upper portion of the container without escaping between the partition wall and the container body and contacting the high pressure treated rice. It is possible to prevent it.
However, even if there is a gap between the partition wall and the container body, the efficiency of the action of steam is reduced and the uniformity of the treatment in the container is reduced to some extent, but the essential function of the present invention is impaired. Not a thing. This point is the same in the following examples. Due to the peculiar properties described above, the high-pressure treated rice is brought into an extremely good cooked state by cooking and steaming for a short time as described above.

Instead of the above structure, a vapor permeable hole may be provided in the side wall of the partition wall 33. Further, the partition wall may be fixed to the container body.

FIG. 3 shows another example of the container for cooking high-pressure treated rice according to the present invention. In this container 40, a step portion 48 is provided on the inner surface of the side wall of the container body 41, and the partition wall 43 is placed on the step portion 48. On the side of the container body 41, there is a handle / gauge section 50.
Is provided. The handle / gauge portion 50 includes a U-shaped protruding portion 51 extending radially outward from the container body 41, and a valve 52 provided on the upper surface of the protruding portion 51.
The projecting portion 51 has a transparent or semi-transparent portion extending in the vertical direction and is hollow. The upper portion of the hollow portion 53 is located above the surface of the water contained in the container body 41, and the lower portion is located near the bottom surface of the container body 41. These upper and lower portions communicate with the inside of the container body. ing. The valve 52 is hinged to the upper wall of the overhang portion 51,
The small hole 54 provided in the upper wall is covered so as to be openable and closable.
In this example, the lid 42 is tightly fitted in the opening of the container body 41.

The cooking of the high-pressure treated rice using this container 40 is also performed in the same manner as described above. In the case of this example, since the handle / gauge section 50 having a transparent or translucent portion is provided, even if the side wall of the container body 41 is opaque,
The amount of water in the container can be known from the height of the water surface of the handle / gauge portion 50. The rise in vapor pressure during cooking is vented through valve 52. Since the lower portion of the hollow portion 53 is located near the bottom surface of the container body, even if the water surface inside the container is below the partition wall,
It is possible to prevent steam from escaping from the hollow portion 53 to the upper portion of the container.

FIG. 4 shows still another example of the container for cooking high-pressure treated rice according to the present invention. The container 60 includes a container body 61, an outer lid 62, a partition wall 65, and an inner lid 66. Container body 61
Has a bowl shape including a side wall 610 and a bottom wall 611. A flange 613 is provided on the outer peripheral edge slightly lower than the upper edge 612 of the opening, and a handle 61 is provided below the flange.
4 are provided. From the bottom surface of the bottom wall 611, legs 615
Is hanging. In this container, the lid is composed of an outer lid 62 and an inner lid 66. The outer lid 62 is a side wall 620 that is tightly fitted to the upper edge 612 of the opening of the container body.
An upper wall 621 extending from the side wall to the central portion, a pressure adjusting valve 630 provided at the center of the upper wall, and a fastening portion 640 supported by the side wall 620 are provided. The upper wall 621 is formed with an annular recess near the center thereof, and the annular projection 6 is formed on the lower surface of the recess.
23 are provided, and vapor permeation holes 624 and 625 are formed inside and immediately outside the ridge, respectively. Upper wall 62
A through hole 627 is formed at the center of the raised portion 626 at the center of the first portion, and a vapor transmission hole 628 is formed around the through hole 627. Guide holes 629 penetrating the side walls 620 are provided at two positions facing each other. The pressure adjusting valve 630 includes a rod portion 631 inserted into the through hole 627 of the central protrusion of the outer lid, and a disc portion 632 radially expanded from the upper end of the rod portion. Rod part 631
Is hollow and has a plurality of grooves 633 communicating with the hollow portion.
Extends in the axial direction. Both ends of the rod portion 631 are
The diameter is made large to limit the sliding range within the through hole 627. The fastening portion 640 has the guide hole 62 of the side wall 620.
The sliding part 641 is passed through the shaft 9, the vertical part 642 extends downward from the sliding part, and the locking part 643 extends radially inward from the lower end of the vertical part. The locking portion 643 is attached to the flange 613 of the container body 61 when the sliding portion 641 is pushed out into the guide hole 629 after the outer lid 62 is covered on the container body 61 with the sliding portion 641 being pulled out. It is arranged to be locked. The partition wall 65 includes a side wall 650 and a bottom wall 651.
It has a bowl shape. The bottom wall 651 is provided with a large number of vapor transmission holes 652, and the lower surface is provided with legs 653. The leg 653 forms a chamber for accommodating the steaming water between the leg main body bottom wall 611 and its length so that a chamber having the same depth as the example of FIG. 4 is formed. Can be decided. A flange 654 is provided on the upper edge of the side wall 650. The partition wall 65 is attached to the container body 6
1, the container body is partitioned by the bottom wall 651 and divided into an upper portion and a lower portion, and the flange is in contact with the side wall 610 of the container body. The inner lid 66 is the upper end wall 61 of the container body.
2 includes a side wall 660 that is supported in contact with the inside and a lower wall 661 that extends from the lower end of the side wall. A vapor transmission hole 662 is formed near the outer periphery of the lower wall. The central portion of the lower wall is a raised portion 663 that is slightly raised, and
When the two are closed, the annular ridge 623 causes the ridge 66 to
It contacts the peripheral part of 3. The vapor transmission hole 66 is also formed in the raised portion 663.
4 are provided. A handle 665 extending vertically upward is provided at the center of the raised portion 663.

This container 60 is used as follows. A partition wall 65 is placed in the container body 61, and high pressure treated rice and water are put therein. The inner lid 66 is covered from above, and the outer lid 62 is covered, and the container body is fastened at the fastening portion 640. In this state, the container 60 is put in a microwave oven and heated. When the water in the container boils, the pressure in the container rises. With this,
Steam is emitted through the vapor transmission holes 662, 664 of the inner lid and the vapor transmission holes 624, 625, 628 of the outer lid. When the pressure rise exceeds a certain level, the pressure adjusting valve 630 is lifted by the vapor pressure, and the vapor is also discharged from the groove 633 to relieve the pressure. Therefore, by adjusting the weight of the pressure control valve, it is possible to heat with the pressure generated in the container raised to the desired value, and a better cooked state can be obtained compared to the case of normal pressure. , The cooking time is shortened. The vapor liquefied between the outer lid 62 and the inner lid 66 is returned downward from the vapor permeable holes 662. Also in this container, since the upper end flange 654 of the partition wall 65 is in contact with the side wall 650 of the container body, the vapor escapes between the partition wall and the container body and reaches the upper part of the container without contacting the high pressure treated rice. Can be prevented. Instead of the flange 654, the upper end edge may be extended and contacted with the lower surface of the inner lid 66, as shown by the alternate long and short dash line above the partition wall 65 in FIG. Since the leg 615 is provided on the bottom wall of the container body, the microwave irradiation in the microwave oven can be received from the bottom face of the container. When the microwave oven has a function of automatically changing the microwave irradiation direction to a wide range, the bottom of the container body 61 has a rounded shape as shown by the alternate long and short dash line and receives the irradiation from the bottom. It is advantageous to make it easier.

Test Example Next, a test performed from the viewpoint of allergy reduction on the rice subjected to the high pressure treatment according to the present invention will be described.

The test targets were rice (hereinafter referred to as treated rice) that was pressure-treated by the method of the present invention and ordinary rice (hereinafter referred to as ordinary rice).

The protein in the sample is separated according to the method of the Food Engineering Experiment Book (Kyoto University Faculty of Agriculture, Food Engineering Department: “Food Engineering Experiment Book (First Volume)”, p602 (1970) published by Yokendo Co., Ltd.). This was done by obtaining four fractions of albumin, globulin, prolamin and glutelin.

The nitrogen content of each fraction was measured by the Kjeldahl method.

Based on these values and the total nitrogen content of the sample that was measured without fractionation, the nitrogen content and protein mass of each fraction in the sample were calculated. Further, the water content was measured by the atmospheric pressure heating and drying method.

The test results are as shown in Table-1.

In Table-1, treated rice 1 is 6000 atm, treated rice 2 is 100
0 atm, treated rice 3 is 2000 atm, treated rice 4 is 3000
It is one that has been subjected to a pressure treatment of atmospheric pressure. For the treated rices 1 to 4, the liquid temperature in the pressurizing chamber during pressurization was 5 ° C, and the pressurizing time was 2
The dryness was 20% immediately after pressing for 0 minutes.

For reference, Mitsuda's reported value (“Protein and amino acids of rice” written by Teru Mitsuda, p196 (1974) full distribution)
Is shown in Table-2.

Nitrogen / protein conversion coefficient is 5.95 for all
(The values of albumin protein, globulin protein, prolamin protein, and glutelin protein are adopted according to each component).

The protein content of normal rice and treated rice 1 is 5.7 each.
% And 6.2%. Water content is 15.1 each
% And 25.5%, the protein content in terms of anhydride is 6.7% and 8.3%, respectively.

Among these protein contents, the globulin content of treated rice 1 to 4 is lower than that of normal rice. 10
A clear difference in the content is recognized even when the pressure is increased to 00 atm. The higher the pressure, the lower the globulin content. Among the samples, the pressure of 6000 atm shows the best result. These results are presumed to be because protein denaturation by pressure treatment and gelatinization of starch affected the extraction of protein.

Glutelin showed higher value in the treated rice. Since the glutelin fraction used the precipitate after extracting albumin, globulin, and prolamin, the value of glutelin in the treated rice is considered to include the proteins denatured by the pressure treatment other than the remaining glutelin.

The details of the test method are as follows.

1) Preparation of sample Since the particle size of the powder affects the extraction rate of protein, in order to make the particle size uniform, the rice is usually ground in a coffee mill and then passed through a 250 μm sieve, and the passing fraction is collected. And used as a sample.

The treated rice has a higher water content than normal rice and did not pass through the sieve when ground in a coffee mill, so after drying for 2 hours in a dryer set at 60 ° C,
Samples were processed in the same manner as ordinary rice.

2) Degreasing treatment 50 g of the prepared sample was precisely weighed in a stainless centrifuge tube, 100 ml of diethyl ether was added thereto, and the mixture was stirred with a magnetic stirrer for 30 minutes, then 10,000 G, 2 ° C.
The mixture was centrifuged at 15 minutes for 15 minutes to separate the supernatant and the precipitate. The supernatant was removed and diethyl ether was added to the precipitate to degrease it in the same manner. This operation was repeated 3 times in total.

The obtained precipitate was allowed to stand at room temperature to volatilize diethyl ether.

3) Separation and quantification of albumin and globulin Extraction of sodium chloride solution 2) Transfer the precipitate obtained in 2) to a 500 ml Erlenmeyer flask, add about 300 ml of 3% sodium chloride solution and extract with shaking at room temperature for 2 hours. After that, it was transferred to the original centrifuge tube and centrifuged at 10,000 G and 10 ° C. for 15 minutes to separate a supernatant and a precipitate. The supernatant was collected in another centrifuge tube, and the precipitate was extracted in the same manner by adding about 300 ml of sodium chloride solution. Furthermore, this operation was performed once again.

Ammonium sulfate was added to the supernatant of the ammonium sulfate precipitation until it was saturated to precipitate the total protein. This is 10000G, 10 ℃
The mixture was centrifuged at 15 minutes for 15 minutes to separate the supernatant and the precipitate. The precipitate was suspended in a small amount of water and dialyzed with water as an external solution until ammonium sulfate was sufficiently removed. The inner solution after dialysis was centrifuged at 10,000 G, 10 ° C. for 15 minutes, and the resulting supernatant was used as the albumin fraction and the precipitate as the globulin fraction.

4) Fractionation and quantification of prolamin and glutelin Transfer the precipitate after extraction with 3% sodium chloride solution to a 500 ml Erlenmeyer flask, add about 300 ml of 70% ethyl alcohol solution, and extract with shaking at room temperature for 2 hours. , Transfer it to the original centrifuge tube at 10000G, 10 ° C for 15
Centrifuged for minutes to separate the supernatant and the precipitate. The supernatant was collected in another beaker, and about 300 ml of an ethyl alcohol solution was added to this precipitate to extract it in the same manner. This operation was repeated once more.

Three times of supernatants extracted with 70% ethyl alcohol were collected and used as a prolamin fraction, and the remaining precipitate was used as a glutelin fraction.

The nitrogen content of each fraction was measured by the Kjeldahl method.

5) Quantification of protein The total protein mass of the sample prepared in 1) was measured by the Kjeldahl method. The moisture content was corrected to the measured value, and it was converted back to the protein mass in the original sample.

Claims (10)

[Claims] 1. A method in which a grain is placed in a liquid in a pressure chamber, a pressure of 1000 atm or more and 9000 atm or less is applied to the pressure chamber for a time required for internal alteration, and the grain after the pressure is dried. And a method for producing high-pressure processed cereals. 2. The method for producing a high-pressure processed grain according to claim 1, wherein the moisture content of the grain is adjusted to 10% or more and 30% or less by the drying after the pressurization. 3. The method for producing high-pressure processed cereals according to claim 1, wherein the pressurizing is performed for 10 minutes or more and 30 minutes or less. 4. The method for producing high-pressure processed cereals according to claim 1, wherein the liquid temperature in the pressurizing chamber at the time of pressurization is 0 ° C. or higher and 50 ° C. or lower. 5. The method for producing high-pressure processed cereals according to claim 1, wherein the liquid temperature in the pressurizing chamber during pressurization is 50 ° C. or higher and 90 ° C. or lower. 6. The washed grain is immersed in an aqueous solution containing at least one of sucrose fatty acid ester, sodium hypochlorite and sodium hydrogen carbonate to be impregnated therewith prior to the pressurization. The method for producing a high-pressure processed grain according to claim 1. 7. The method for producing high-pressure treated cereals according to claim 6, wherein the temperature of the aqueous solution is 0 ° C. or higher and 5 ° C. or lower. 8. The method for producing high-pressure processed cereals according to claim 7, wherein the liquid temperature in the pressurizing chamber at the time of pressurizing is 0 ° C. or higher and 5 ° C. or lower. 9. A high-pressure processed grain characterized in that a pressure of 1000 atm or more and 9000 atm or less is applied in a liquid in a pressurizing chamber for a time required for internal alteration, and dried after the pressurizing. 10. The high-pressure processed grain according to claim 9, wherein the water content is 10% or more and 30% or less.