JPH0994071A - Calcium-enriched rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a calcium-enriched rice which eliminates problems of conventional calcium-enriched rice, is extremely simply cookable, has an exquisite taste of boiled rice and a desired calcium content. SOLUTION: Calcium component grains which contain a calcium component and are prepared into approximately the same volume as that of rice grain are approximately uniformly dispersed into and mixed with a rice grain group from which bran is removed to a state in which an edible taste can be secured by adding water to the rice grain group and boiling without washing rice with water when boiling rice. The mixture is packed to give the objective calcium- enriched rice. The calcium component grains may be obtained by granulating a calcium compound.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to non-washed rice that does not need to be washed with water when cooking, and calcium-fortified rice that can reinforce calcium that tends to be deficient by simply adding water to cook without adding additives. It is related to the technology of.

[0002]

2. Description of the Related Art Originally, it is said that the Japanese intake of calcium is low, and due to the recent westernization of eating habits, the average Japanese intake of fish tends to decrease. However, this tendency is only increasing. Calcium deficiency has very serious consequences for the human body, such as causing osteoporosis.
For this reason, confectionery and drinking water for enhancing calcium have already been commercialized and widely used. In addition, various calcium-fortified rices have already been proposed for the purpose of supplementing calcium, which tends to be insufficient, with rice, which is a staple food, without separately ingesting such fortified foods.
Such a conventional calcium-enriched rice is disclosed in
Nos. 6-99759, JP-A-63-269956, JP-A-64-2544, and JP-A-60-68990.

[0003]

However, the above-mentioned conventional calcium-enriched rice has the following various problems. First, Japanese Unexamined Patent Publication (Kokai) No. 56-99759 describes a method in which rice grains are immersed in calcium ion water so that rice grains can absorb and absorb calcium ions. Therefore, there is a lot of loss due to the removal of deionization and whitening after absorption of calcium ions, and further the consumer washing rice, and the amount of calcium after cooking may vary depending on whitening conditions. Even if the whitening condition is constant, it is impossible to make the amount of calcium substantially constant after the rice is cooked because the rice washing conditions before rice are different.

Next, the one disclosed in JP-A-63-269956 is one in which ordinary polished rice is washed with water, immersed in water impregnated with nutrients such as potassium and calcium, and dried under vacuum or reduced pressure. . However, by soaking the rice in a container and then drying the surface and the inside of the rice by microwaves, it is possible to reduce the time of soaking in water when cooking rice and also to have a steaming action by heating microwaves. It is the idea of processed rice. Moreover, the rapid heating and drying deteriorates the taste and increases the cost.

Japanese Unexamined Patent Publication (Kokai) No. 64-2544 is based on the idea that a calcium agent is coated on the surface of rice grains with an adhesive so that it cannot be removed even after washing the rice. The taste of the rice grain deteriorates because it inhibits the solubility of the surface material.

As described above, in the conventional calcium-enriched rice,
Loss of calcium is large, and furthermore, after cooking rice, the amount of calcium can not be stabilized, adversely affecting the quality of rice, increasing costs, worsening taste, etc. due to problems such as It has never been possible to make up for the above average calcium deficiency with good reproducibility and low cost while eating delicious rice in a daily diet.

[0007]

DISCLOSURE OF THE INVENTION The present invention eliminates the above-mentioned problems of conventional calcium-fortified rice and enables extremely easy rice cooking, and the cooked rice is delicious and supplements a desired amount of calcium. It is intended to provide calcium-enriched rice that can. And the above-mentioned problem is, without washing rice at the time of rice cooking, in a rice grain group that is bran-depleted to a state where an edible taste can be secured by adding water to the rice, and adjusting the volume to approximately the same as the rice grain containing a calcium component. This can be solved by calcium-fortified rice in which calcium component particles are dispersed and mixed almost uniformly. Here, the calcium component particles may be granulated calcium compounds.

Specific calcium compounds which can be used as the calcium component of the present invention include calcium inosinate, calcium citrate, calcium guanylate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcium pantothenate, calcium pyrophosphate. , Calcium chloride, calcium hydroxide, calcium carbonate, calcium lactate, calcium sulfate, monobasic calcium phosphate, dibasic calcium phosphate, tribasic calcium phosphate, calcined egg shell calcium, calcined eggshell calcium, coral calcined calcium, calcined shellfish calcium, calcined shellfish Calcium, calcined calcium,
Examples include uncalcined calcium, bone-calcined calcium, bone-uncalcined calcium and the like. Here, of course, it is desirable that it does not affect the taste of cooked rice, so it is particularly tasteless and odorless, and the calcium component is dissolved in the cooked water during cooking and evenly dispersed when cooked. Therefore, it is preferable to use a water-soluble substance rather than a poorly-soluble substance. From these viewpoints, calcium glycerophosphate,
Suitable examples include calcium gluconate, calcium chloride, calcium lactate and the like.

[0009] As rice grains that have been debranized to a state where an edible taste can be secured by adding water to the rice without washing the rice at the time of rice cooking, "no-wash rice" invented and marketed by the present inventor First of all, This is for example
Unwashed rice described in JP-A-2-242647. Further, as disclosed in Japanese Patent Application Laid-Open No. 7-16066, the cell partition wall surface edge of the rice structure is exposed at the large groove portion in the plurality of longitudinal groove portions on the polished rice grain surface, and the Examples include rice grains that have been refined and bran so that a part or all of the side surface of the cell partition wall can be seen by observing the above. Such rice grains have a method of washing rice and removing water in an extremely short time, a bran component having viscosity and self-adhesiveness,
That is, a method of adhering and removing the bran components inside the cells in the Oji groove with an adhesive by bran, a method of removing high-pressure water toward the inside of the cells under the condition that the cell partition wall surface ends are exposed, or rice polishing The surface of rice grain is scraped off by about 8% to 10% by a machine and stirred for a short time in water pressurized to about 1.1 atm to 2.0 atm, or ultrasonic cleaning is performed in this pressurized water. Can be obtained by

Further, the amount of enhancement of the calcium component may be, for example, the difference between the daily intake of calcium required by an adult and the current average intake. Specifically, about 600 mg of calcium must be ingested per day, but at present, there is a shortage of 50 mg to 100 mg on average. Therefore, the amount of enhancement of the calcium component may be determined from the amount that this shortage can be compensated for by the rice to be eaten in one day.

Next, the most important point of the properties of the calcium component grains is that the volume is adjusted to be approximately equal to that of rice grains. The calcium-enriched rice of the present invention can be easily deficient in calcium simply by purchasing rice that is packaged and sold by a consumer in 5 kg or 10 kg and adding water without adding an additive to cook the rice as it is. The purpose is to reinforce, and it is necessary to always supply a certain proportion of calcium no matter which part of the packaged bag is taken. Therefore, it is necessary to prevent the calcium component particles from being unevenly distributed in the bag due to vibration during transportation during the distribution process after the calcium component particles are dispersed and mixed in the rice mill almost uniformly.
For this reason, its volume must be adjusted to be approximately equal to that of rice grains as described above. This is 2 with different volumes
This is because when various types of particles are mixed, the small particles settle to the bottom due to the application of vibration. That is, this can be easily understood from a phenomenon that when large and small granules such as soybean and sesame are mixed in a container and vibrated, small sesame is separated into a lower layer and large soybean is separated into an upper layer. Then, specifically, the uneven distribution can be prevented by adjusting the volume to be described later. That is, although it is ideal to have the same volume as the rice grain, the feasibility is low industrially, and therefore, it is expressed as “approximate” using a volume range described later. Similarly, in terms of the expression "almost uniformly dispersed and mixed," it is ideal that the calcium component grains are completely and uniformly dispersed in a large amount of rice grains, but the degree of this dispersion is also industrially understood. Since it is not possible, no matter where you open the package and take it out from any place, the amount of calcium contained in the extracted rice grains will be dispersed to a level that can compensate for the lack of calcium in Japanese people through the average amount of cooked rice consumed. It is described as "almost uniformly dispersed and mixed" because it is sufficient if mixed.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION When the above-mentioned calcium component is used as it is and supported on rice grains, the calcium component grains are obtained as follows. Powder of a water-soluble calcium compound such as calcium lactate is spread on a tray, sprinkled with non-washed rice wet with water, and calcium lactate is adsorbed on the surface of the non-washed rice, which is then dried, Calcium component particles having a calcium component supported on the surface of washed rice are obtained. By repeating this operation, the supported amount of calcium lactate increases. Although an example of calcium lactate has been described here, other calcium glycerophosphate, calcium gluconate, calcium chloride, and the calcium compounds exemplified above can also be supported by the same method. Further, the rice grain supporting the calcium component is a part of it when viewed from the whole.

When the calcium component particles are obtained by supporting the above-mentioned calcium component as an aqueous solution on rice grains, it is as follows. Polished rice that can be debranched to a state where an edible taste can be secured by adding water to a saturated aqueous solution of a water-soluble calcium compound such as calcium lactate without washing the rice grains during rice cooking. In the final stage of the process, atomize. Here, it is not applied to all the rice grains that have been subjected to the non-washed rice treatment, but the amount corresponding to the required amount of the component grains is targeted. Then, for example, it is dried within 1 minute so as not to affect the water content in the rice grain.

When the rice grains are wet as described above, it is necessary to dry the rice grains to a water content close to the original water content.

When the calcium component particles are obtained by using the above-mentioned calcium component as it is without supporting it on the rice grain, it is sufficient to prepare a granular material having a volume similar to that of the rice grain by various known granulation methods.

All of the calcium component particles obtained by the above-mentioned methods (, are rice grains whose surface layer is covered with a calcium component, and all the calcium components are calcium components) have a volume close to that of the rice grains. The size of one grain is 8 mm ³ ~
It is desirable that the weight is 250 mm ³ and the weight is 8 mg to 250 mg. That is, since the rice grains have a volume of about 15.3 mm ³ and a weight of about 20 mg, if the volume and weight of the calcium component grains are within the above ranges, they will be mixed with the rice grains and packaged and then subjected to vibration during transportation. Also, there is no uneven distribution in the bag. When it is out of the above range, there is a possibility that calcium component grains are unevenly distributed when the product (calcium-enriched rice) reaches the consumer's hand. This is because the calcium component particle volume during conveyance in the bottom of the bag when less than 8 mm ^3, also volume calcium component grains respectively moved to the top of the bag when exceeding 250 mm ^3. Therefore, it is important that the calcium component particles having the volume and weight within the above ranges are substantially uniformly dispersed and mixed in the unwashed rice and packaged. The term "calcium component" as used herein includes both calcium having a total amount and calcium containing other components. As described above, since the calcium-fortified rice of the present invention is cooked as it is without washing rice because it is unwashed rice, it can be packed in a bag in which calcium component particles are pre-dispersed and mixed, but the calcium component particles are simply dispersed in the bag. By just mixing, there is a concern that the calcium component particles are unevenly distributed in the bag at the distribution stage such as during transportation.By adjusting the volume and weight of the calcium component particles to be almost the same as the rice particles, the concern of this uneven distribution is eliminated. Since you can cook rice without adding calcium component grains when cooking rice,
It has excellent workability for both business and home use.

The calcium-fortified rice of the present invention is eaten through the following steps. After the bag of the calcium-enriched rice of the present invention is opened by a usual method, it is weighed and taken out to a rice cooker. At this stage, the amount of calcium fortification required according to the amount of cooked rice is already included. Next, water for cooking rice corresponding to the amount of cooked rice is added, and the rice is cooked as it is without washing the rice. Therefore, the calcium component mixed in the rice grain group is not lost due to outflow or the like. Then, when the rice cooking is completed, it can be eaten as it is after an appropriate steaming time. As described above, the cooked rice obtained by the calcium-fortified rice of the present invention is cooked in a state in which calcium component grains corresponding to the amount of calcium fortification required according to the amount of cooked rice are included, as described above. Since the calcium component dissolves in the cooking water during cooking and diffuses throughout the pot due to the convection of the cooking water, regardless of which part of the cooking container the tea bowl is placed in, the amount of calcium consumed always depends on the amount eaten. it can.

[0018]

Next, the present invention will be described in detail with reference to more specific examples. The calcium gluconate powder is granulated to obtain calcium component particles having a volume similar to that of rice particles. The volume of each calcium component grain was about 59 mm ³ , and the weight was about 87 mg. The amount of calcium contained in each grain of this calcium component is about 7.8 mg (87 m
g × 40.1 / 448.4), so an overestimated daily calcium deficiency of the average Japanese is 1
The amount of rice consumed per day by the average Japanese is about 200 g (equivalent to the weight before cooking rice), so 300 grains of this ingredient are dispersed and mixed almost uniformly with 5 kg of unwashed rice. And packaged to obtain the calcium-fortified rice of the present invention. Here, in addition to calcium gluconate, a commercially available calcium compound for food addition may be used. For example, "Unical" manufactured by Unica Co., Ltd. can be exemplified. Specifically, this unical is granulated, the volume is about 35 mm ³ , the weight is about 52 mg, and the amount of calcium per grain is about 7.8 m.
g of calcium component granules and add this to 5 kg of unwashed rice
Mix 00 grains. Needless to say, other calcium compounds and commercially available calcium component agents can be widely used, and the above numerical values are different depending on the type. Moreover, such a calcium compound can be manufactured at low cost by baking sea urchin shells and shells at high temperatures. On the other hand, it is known that the umami of cooked rice is enhanced by the presence of the magnesium component. And, since sea urchins especially eat seaweed, their shells contain an extremely large amount of magnesium components, and the use of a calcium component agent extracted from sea urchin shells does not contain magnesium components. Therefore, in addition to the object of the present invention, the taste of cooked rice is improved, which is extremely convenient. From such a point of view, it is also conceivable to add a magnesium component separately to, for example, calcium gluconate, in addition to the calcium component agent taken out of the sea urchin shell. Magnesium is also said to have the effect of increasing the absorption of calcium into the human body, and the theory that Alzheimer's, which has become a social problem in recent years, is caused by a deficiency of magnesium and calcium and the deposition of aluminum has attracted attention. Has been done. Therefore, it is extremely preferable to mix the component grains of sea urchin shell calcium.

This bag of calcium-fortified rice (using "Unical") was loaded on the bed of a truck for a distance equivalent to the average distribution route, and was subjected to vibrations during the distribution process. Was unsealed, taken out from an arbitrary position, put into a household rice cooker for cooking 5 meals for 3 meals, 680 cc of water for cooking rice corresponding to this was added, and rice was cooked as it was without washing rice. After cooking rice, steaming time was set for 10 minutes to obtain cooked rice using the calcium-fortified rice of the present invention. The taste test by a panelist and the calcium content in the cooked rice were measured for this cooked rice. Also, as the cooked rice for comparison, "no-wash rice" which was already sold by the present applicant was cooked without adding anything. The rice cooking conditions and the steaming time at this time were the same as those for the calcium-fortified rice.

[Taste test] Ten panelists actually made the rice cooked with the calcium-enriched rice of the present invention and the cooked rice for comparison, which were kept for the same time after the completion of steaming, to evaluate the difference in taste between the two. , All the panelists said, "Calcium-fortified rice is better" or "There is no difference in taste between the two". Therefore, it can be judged that the calcium-fortified rice of the present invention does not deteriorate the taste.
The reason why calcium-fortified rice is said to be delicious is thought to be because "Unical" uses sea urchin shells as one of its ingredients. [Measurement of calcium content] With the steaming completed, without mixing the cooked rice, the upper layer, the middle layer, and the lower layer in the rice cooking container can be selected from 6 places, that is, two places near the center and the wall of the rice cooking container. The cooked rice was sampled to measure the calcium content, which was converted per 200 g of rice (weight conversion before cooking rice). Table 1 shows the results.

[0021]

[Table 1]

As can be seen from the above table, the calcium-fortified rice of the present invention is about 100 mg per 200 g, which is the average daily intake of rice per person of an average Japanese, no matter which part of the rice is removed after cooking. It was confirmed that the average amount of calcium deficiency can be compensated for by taking into consideration.

[0023]

As described above, according to the present invention, it is insufficient to purchase bagged rice, put it in a rice cooking container together with cooking water, and cook and eat it without washing any rice. Can supplement calcium. And since the calcium component to be supplemented is contained in the calcium component grains having a volume similar to that of rice grains, if they are uniformly dispersed and mixed at the time of bagging, they will not be unevenly distributed in the bag due to vibration in the distribution process. Absent. Therefore, even if the rice is taken out from any part of the bag and cooked, a predetermined amount of calcium can always be supplemented. Moreover, since non-washed rice is used, the bran is almost completely removed, the oxidation of oil causing the deterioration of taste with the passage of time after cooking is eliminated, and the taste quality is also good. When sea urchin shells are used as a raw material for the calcium component, the magnesium component contained therein has an effect of improving the taste of cooked rice, and calcium can be supplemented by more delicious cooked rice. Thus, according to the present invention, the problems of conventional fortified rice can be eliminated, and calcium, which tends to be deficient in Japanese people, can be easily supplemented with a stable intake by eating rice, which is a staple food. . Moreover, since there is no need to add a separate additive as in the past,
It is an excellent product that can naturally improve eating habits without imposing any special burden on the consumer side.

Claims (2)

[Claims] 1. A rice grain group that has been debranized to a state where an edible taste can be secured by adding water to the rice without washing it at the time of rice cooking, and adjusting the volume of the rice grain to a similar volume to that of the rice grain. Calcium-reinforced rice packed with calcium component particles mixed almost uniformly. 2. The calcium-fortified rice according to claim 1, wherein the calcium component particles are obtained by granulating a calcium compound.