JPH07170923A - Production of calcium-enriched steamed rice having low protein, low potassium and low phosphorus - Google Patents

Abstract

PURPOSE:To obtain the subject steamed rice having low protein, low potassium and low phosphorus free from cracking and ground rice by immersing rice in an acidic solution, then neutralizing the rice with an alkali calcium compound, steaming to absorb calcium in steamed rice and steaming again. CONSTITUTION:Rice is immersed in an acidic solution and then neutralized with an alkali calcium compound (e.g. calcium lactate, calcium citrate, calcium gluconate, calcium succinate or calcium acetate). The rice is washed with water and dehydrated. Then the rice is steamed, calcium is absorbed in the steamed rice and the rice is steamed again to give the objective steamed rice.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to low-protein, low-potassium, low-phosphorus and calcium-fortified cooked rice.

[0002]

2. Description of the Related Art Protein, potassium,
Ingestion of phosphorus is limited as much as possible. Therefore,
There has been a demand for inexpensive rice that can be eaten every day by reducing these ingredients contained in rice. Further, there has been a demand for rice capable of supplementing calcium from cooked rice by allowing the rice to absorb calcium, which tends to be deficient in nutrition intake. However, low-protein, low-potassium, low-phosphorus rice fortified with calcium has never been proposed.

Methods for reducing the protein content, potassium content and phosphorus content of rice have been studied. For example, there is a method for producing low allergen rice with an enzyme (JP-A-2-167040, JP-A-2-265447).

Further, there is Japanese Patent Application No. 5-120946 proposed by the applicant of the present invention for a method of obtaining low protein, low potassium and low phosphorus rice using an enzyme.

Further, as a method for strengthening calcium in rice, a method of adding cooked rice to produce cooked rice (Japanese Patent Laid-Open No. 56-99759), and a method of adsorbing a water-soluble calcium salt on raw rice (Japanese Patent Laid-Open No. 9-96789) 64-2544),
A method of adsorbing vitamins and minerals together with cyclodextrin (JP-A-56-131349), a method of adding an inorganic calcium salt to low-quality rice to improve the taste and to strengthen calcium (JP-A-58-58). 2823
No. 9), a method of directly adding calcium to raw rice (JP-A-57-159454), and a method of adding a small lump of calcium salt to raw rice (JP-A-3-22947).

[0006]

[Problems to be Solved by the Invention] Conventionally, since rice contains a considerable amount of protein, potassium, and phosphorus, if the intake of protein, potassium, and phosphorus in patients with renal diseases is restricted as much as possible, it is left as it is. Since rice cannot be eaten every day, rice with low protein, low potassium and low phosphorus has been provided, but these conventional low protein, low potassium,
Low phosphorus rice is expensive because it is treated with enzymes, etc., and the appearance and texture are not satisfactory because the rice cracks and is damaged by the treatment. There has been a demand for rice that can be absorbed into rice and supplemented with calcium from cooked rice, has low protein content, low potassium content, low phosphorus content, is inexpensive, and has excellent appearance without cracking or damage.

[0007] The conventional methods for producing low-allergen rice using an enzyme, which is a method for reducing rice to low protein, low potassium and low phosphorus, are disclosed in JP-A-2-167040 and JP-A-2-265447. Since the purpose is to remove rice, the production method uses a special enzyme treatment, so that the production efficiency of the treatment step is poor and the rice obtained is expensive. In addition, there is a problem that the granular rice is difficult to keep, cracks and damages occur inside the grain, and the appearance and texture are much inferior to those of normal rice.

Further, Japanese Patent Application No. 5-120946 proposed by the present applicant, which is a method of obtaining rice with low protein, low potassium, and low phosphorus by using an enzyme, can be obtained although it utilizes the enzyme. The treated rice has less damage and cracks,
The appearance and texture are not inferior to those of ordinary rice, but since enzymes are used, complicated control is required for reaction control, and expensive enzyme preparations must be used. There was a problem.

Further, Japanese Patent Laid-Open Nos. 56-99759 and 64-2544, which are methods for strengthening calcium in rice, are disclosed.
No. 5, JP-A-56-131349, JP-A-58-282
39, JP-A-57-159454, JP-A-3-22
In these methods of No. 947, there is a problem that calcium is eluted when washing rice with the method of adding calcium to raw rice, and there is also a method of adding a calcium salt after washing rice in order to solve this. However, it is difficult to uniformly disperse the calcium salt, which is complicated to operate. Based on the method of adsorbing vitamins and minerals to cyclodextrin, a method of adsorbing calcium instead of vitamins and minerals can be considered, but the adsorbing carrier cyclodextrin is expensive and has no odor. There is a problem that it is not necessary to use cyclodextrin, which has a masking effect on the addition, and cooked rice with calcium fortification does not have a uniform calcium concentration, and bitterness etc. can be felt in high concentration areas. There was a problem that there is.

The present invention reduces the protein, potassium, and phosphorus contained in rice by a relatively simple method.
An object of the present invention is to provide a method for producing cooked rice that has low potassium and low phosphorus and is reinforced with calcium, which tends to be deficient in nutrition intake.

[0011]

[Means for Solving the Problems] In order to achieve the above object, the present invention comprises immersing rice in an acidic liquid, neutralizing it with an alkaline calcium compound, washing with water and draining, then steaming the rice,
After the calcium is adsorbed, it is steamed again to prepare cooked rice.

Wash the polished rice. In the present invention, a micro-bubble washing machine is used to wash away various bacteria on the surface of rice with micro-bubbles to reduce initial germs and prevent deterioration during rice immersion as much as possible. Next, in order to reduce protein, potassium, and phosphorus of rice, the rice is immersed in a solution adjusted to be acidic for 1 hour to 3 days. At that time, the solution had a pH of 4.
It is preferably adjusted to 5 or less. Thereafter, the acid-immersed rice is dipped in a solution containing a calcium compound such as calcium hydroxide or calcium carbonate to show alkalinity, and calcium is strengthened simultaneously with neutralization. However, the degree of calcium fortification at this time is not really large.

The major proteins contained in rice grains are globulin, glutelin, albumin, prolamin and the like, but prolamin is not easily digested and absorbed by the human body, and the protein of the present invention is a globulin without prolamin, glutelin, Albumin, etc., but albumin contained in rice proteins in a small amount is water-soluble and easy to remove, but glutelin, which makes up the majority of rice proteins, can be extracted with an acidic solution, so rice can be extracted in an acidic solution. The rice can be made low in protein by immersing in rice.

Most of the phosphorus contained in rice grains exists as phytin-like phosphorus, but a part of it exists in association with protein, and the phosphorus associated with protein is extracted by an acidic solution. Therefore, the rice can be made to have a low phosphorus content by immersing it in an acidic solution.

Most of the potassium contained in the rice grains exists as a highly water-soluble compound, but there are some that are bound to a high molecular compound. If an acidic solution is used, hydrogen ions should be replaced. Since it can be more efficiently extracted by, the rice can be made to have a low potassium content by immersing it in an acidic solution.

The treated rice is washed once with water and then steamed in a steaming basket or the like, and then immersed in an aqueous solution in which calcium exists as an ionic state to absorb calcium into the steamed rice to strengthen the calcium. . Alternatively, an aqueous solution containing calcium in an ionic state may be sprinkled on the steamed rice. Next, it is cooked again by steaming again with a steaming basket or the like. In the cooked rice with calcium fortified by cooking rice, the calcium concentration was not uniform, and bitterness or the like was sometimes felt in the rice grains in the high concentration portion.However, in the present invention, the calcium solution is steamed by a steaming method using a steaming basket. Since it is absorbed in, it is possible to obtain cooked rice with a uniform calcium concentration, and there is no partial bitterness.

The aqueous solution in which calcium exists as an ionic state in the above treatment includes calcium lactate, calcium citrate, calcium gluconate, calcium succinate, calcium acetate, which are calcium salts of edible organic acids.
Calcium fumarate, calcium malate, calcium propionate, etc., calcium salt of amino acids, such as calcium glutamate, vitamins such as calcium pantothenate, inorganic calcium, calcium chloride, calcium sulfate, phosphate monobasic phosphate, etc. It is possible to use an aqueous solution of the water-soluble calcium salt, natural water having a high calcium ion concentration, mineral water, or ionized water containing a high concentration of calcium ions subjected to electrolysis or ion exchange treatment. However, it is not preferable to use calcium salts of amino acids or calcium salts of phosphoric acid in the cooked rice of the present invention, which is used for eating by patients with renal diseases.

The rice is soaked in an acid solution, then neutralized and drained, and then the rice is cooked and the calcium is absorbed (soaked in a calcium solution or sprayed with a calcium solution). Has a water content of about 33%, and it is difficult to absorb more water into the rice. Even if the drained rice is immersed in the calcium solution as it is, the water contained in the rice is replaced with the calcium solution. It takes a long time to be cooked, so once steamed rice is soaked in calcium solution or sprayed with calcium solution, steamed rice absorbs calcium solution efficiently and enhances calcium because its water absorption capacity is enhanced. Can be achieved.

[0019]

EXAMPLES Examples of the present invention will be described below.

(Example 1) 1 kg of polished rice with a polishing rate of 90%
The rice was washed with a micro-bubble washing machine for 5 minutes. After draining for 5 minutes, the solution was adjusted to pH 3 with lactic acid and immersed in a solution kept at 45 ° C for 24 hours. Next, the rice was taken out of the immersion liquid and put in a colander, and water was showered from above to wash the rice. Then, it was immersed for 40 minutes in 1 liter of an aqueous solution in which calcium hydroxide was dissolved at a concentration of 0.08% (weight%) for neutralization. Then, the rice was taken out and put in a colander, and the water was drained from above to wash the rice. The ingredients of this rice are shown in Table 1. Compared to the raw rice, the content of phosphorus, potassium and protein was reduced, but the calcium was strengthened. Next, drain on a colander for 5 minutes, pressure 0.1 Kg / c
It was steamed in a steaming basket for m ² for 20 minutes. Next, a solution of calcium gluconate at 1.0% (% by weight) at 80 ° C. was sprayed on the steamed rice for 5.5 minutes to absorb water, and then the pressure was again 0.1 Kg / cm ² , 20 minutes. The cooked rice was produced by steaming in a steaming basket. The ingredients of this cooked rice are shown in Table 1. The calcium content was 24 times or more stronger than that of the raw rice and the cooked rice of Comparative Example 1.

(Example 2) 1 kg of milled rice with 90% milling degree
The rice was washed with a micro-bubble washing machine for 5 minutes. After draining for 5 minutes, the solution was adjusted to pH 3 with lactic acid and immersed in a solution kept at 45 ° C for 24 hours. Next, the rice was taken out from the immersion liquid and put in a colander, and water was poured from above to wash the rice. Then, it was immersed for 40 minutes in 1 liter of an aqueous solution in which calcium hydroxide was dissolved at a concentration of 0.08% (weight%) for neutralization. Then, the rice was taken out and put in a colander, and the water was drained from above to wash the rice.

Drain on a colander for 5 minutes, pressure 0.1 Kg
Steamed in a steaming basket for 20 minutes / cm ² . Then, it is immersed in a solution of calcium lactate at 0.2% (wt%) at 80 ° C for 5 minutes to absorb the water, and then the pressure is adjusted to 0.1% again.
Cooked rice was produced by steaming in a steaming basket for 20 minutes at Kg / cm ² . The ingredients of this cooked rice are shown in Table 1. The raw rice,
Although the phosphorus, potassium and protein contents were lower than those of the cooked rice of Comparative Example 1, the cooked rice had an 8-fold enhanced calcium content.

(Example 3) 1 kg of milled rice with 90% milling degree
The rice was washed with a micro-bubble washing machine for 5 minutes. After draining for 5 minutes, sorbitol 3%, protease (Tenno Pharmaceutical Co., Ltd., trade name: Protease M "Amano") 0.1%, lactic acid bacterium preculture liquid 1% (bacterial cell concentration 310 × 10
⁽⁶ / ml) is mixed with dispersed immersion water, and sealed and filled while blowing nitrogen gas into a constant temperature culture bath, and then at 37 ° C. for 24 hours.
After culturing for a time, remove the rice from the immersion water, drain it,
Neutralization was carried out by immersing for 40 minutes in 1 liter of an aqueous solution in which calcium hydroxide was dissolved at a concentration of 0.08% (weight%). Then, the rice was taken out and put in a colander, and the water was drained from above to wash the rice. Then drain on a colander for 5 minutes, pressure 0.1
It was steamed in a steaming basket for 20 minutes at Kg / cm ² . Then, immerse it in a solution of calcium lactate 0.2% (wt%) at 80 ° C for 1 minute to absorb the water, and then steam it again in a steamer at a pressure of 0.1 Kg / cm ² for 20 minutes. To produce cooked rice. As shown in Table 1, calcium was further strengthened, resulting in cooked rice having a higher calcium concentration than cooked rice for patients with conventional renal diseases.

(Comparative Example 1) 1 kg of rice having a whiteness of 90% was washed with a micro-bubble washing machine for 5 minutes. Then, after soaking in tap water for 40 minutes, the rice was taken out on a colander and drained for 5 minutes. Then, the pressure is 0.1 Kg / cm ² , 20
Minutes, steamed in a steaming basket. Next, it is immersed in warm water of 80 ° C. for 5 minutes to absorb the water, and then the pressure is again set to 0.1 Kg / c.
Cooked rice was produced by steaming in a steaming basket for m ² for 20 minutes.
As shown in Table 1, the ingredients of this cooked rice had a lower calcium content than any of the Examples.

(Comparative Example 2) 5 kg of milled rice with 90% milling degree
The rice was washed with a micro-bubble washing machine for 5 minutes. After draining after 5 minutes, 3% sorbitol, 0.1% protease (Trade name: Protease M "Amano" manufactured by Amano Pharmaceutical Co., Ltd.), 1% lactic acid bacterium preculture liquid (cell concentration 310 × 10
⁽⁶ / ml) is mixed with dispersed immersion water, and sealed and filled while blowing nitrogen gas into a constant temperature culture bath, and then at 37 ° C. for 24 hours.
After culturing for a time, remove the rice from the immersion water, drain it,
During 15 minutes, rinsing was performed while changing water occasionally to perform deoxidation and deenzyme.

Next, it was drained on a colander for 5 minutes and steamed in a steaming basket at a pressure of 0.1 Kg / cm ² for 20 minutes. Then,
Immerse it in warm water at 80 ° C for 1 minute to absorb water,
Cooked rice was produced by steaming again in a steaming basket at a pressure of 0.1 Kg / cm ² for 20 minutes. The cooked rice thus obtained is
As shown in Table 1, the protein was efficiently low-protein, low-potassium and low-phosphorus, but the calcium content was lower than that of the raw rice after washing with water. All of these used the same rice.

[0027]

[Table 1]

[0028]

INDUSTRIAL APPLICABILITY According to the present invention, low protein, low potassium, low phosphorus rice and calcium fortified rice can be obtained by a simple process.

Furthermore, since an expensive enzyme preparation is not used, it can be produced at a lower cost than conventional low protein, low potassium, low phosphorus rice.

Conventionally, rice with low protein content, low potassium content, and low phosphorus content was cracked and crushed to a considerable extent, but cracks and crushed rice were hardly generated in the present invention.

In cooked rice that has been fortified with calcium by cooking, the calcium concentration was not uniform, and bitterness or the like was sometimes felt in the high-concentration portion. However, in the present invention, the cooked rice is cooked and the calcium solution is transformed into steamed rice. By absorbing it, you can obtain cooked rice with a uniform calcium concentration,
There was no partial bitterness.

For people with renal diseases whose intakes of protein, potassium and phosphorus are restricted and calcium intakes are promoted, rice, which is the staple food to be eaten daily, is eaten in the state of cracked rice or broken rice, and it is in a state of food for the sick. However, the rice obtained according to the present invention is inexpensive and can be eaten in the same condition as that of ordinary round-grain rice without cracks or broken rice.

Claims (2)

[Claims] 1. The rice is soaked in an acidic liquid, then neutralized with an alkaline calcium compound, washed with water and drained, the rice is steamed, and the steamed rice thus obtained is allowed to absorb calcium and then steamed again to prepare cooked rice. A method for producing a calcium-fortified cooked rice which is low in protein, low in potassium and low in phosphorus. 2. The low-protein, low-potassium, low-phosphorus calcium-fortified cooked rice according to claim 1, wherein the absorption of calcium into the steamed rice is such that the steamed rice is immersed in a calcium solution or sprayed with the calcium solution. Production method.