JPS60105436A - Production of unrefined rice malt - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention relates to a method for producing brown rice bean sprouts.

Traditionally, bean sprouts have been made from legumes such as soybeans that are quickly germinated in a dark room and made into edible bean sprouts.

The present invention is to germinate brown rice and provide it as edible "bean sprouts" instead of such conventional beans, and the feature is that the brown rice itself is made into a jelly so as not to damage the sprouts of the brown rice. This method promotes germination by enveloping the rice in a film and providing the same temperature and moisture conditions as those to which the rice is attached.

Germination of rice, which is generally used for rice planting, is done by soaking the rice in lukewarm water, but since the sprouts germinated in this way have rice husks attached, there are cases where they are used for food. Even so, the rice husks got in the way, making it unsuitable for cooking. Once rice has shed its husk, it tends not to germinate, even if it is brown rice with a coating and sprouts attached.

Heat 1 As a result of various studies on the germination of brown rice, the inventor found that when brown rice was wrapped in a jelly-like film and germinated in the same way as rice, it was successfully germinated. be. As the jelly-like coating material, it is appropriate to use starch dissolved in water or agar solution for edible use.The brown rice sprouts obtained in this way have needle-like sprouts and thin thread-like roots. and the remains of brown rice, all of which are edible.

To explain the method for producing brown rice bean sprouts of the present invention, the brown rice bean sprouts are gently immersed in sterilized water mixed with a small amount of lime powder at 15 to 20°C so as not to damage the sprouts, and then removed from the water after about 50 hours. Wash gently with water and drain. On the other hand, make a jelly-like liquid by dissolving starch or agar in boiling sterilized water, cool this jelly-like liquid to about 30℃, add the brown rice mentioned above, form a jelly-like film over the entire brown rice, and make sure to moisturize it thoroughly. The seeds are kept at a temperature of 20 to 25 degrees Celsius, waiting for germination, and then harvested when they grow to about 10.5 degrees. The amount of lime powder mixed in during this initial soaking process is approximately 801 P per 100 tons of main sterilized water, and the addition of lime powder tends to hasten germination, although the reason for this cannot be explained in particular. .

In addition, the use of sterilized water in the present invention is to avoid the adhesion of germs since it is a food product, and the limitation of the processing temperature is to prevent brown rice from spoiling if the temperature is high, and the soaking time of the brown rice to take a long time even if the temperature is low. There is a risk of corruption.

After germination, white brown rice bean sprouts can be obtained by growing them in the dark, and green brown rice sprouts can be obtained by exposing them to the sun.

The brown rice sprouts obtained by the present invention show the component analysis values as shown in the table below, and contain especially large amounts of phosphorus, calcium, and vitamin E, and can be used as a highly nutritious food suitable for salads or as a side dish. .

(Margins on page 4 and below) Analysis test results (brown rice bean sprouts) In the original invention related to J Recari 4 and 跣 bran cloudy nose kyo poison by the Japan Food Research Institute, immersion treatment was carried out without mixing lime powder. Therefore, it took about 38 hours to germinate at a temperature of 25°C. However, when lime powder was mixed as in the present invention, germination was observed in 24 hours under similar temperature conditions of 5°C. The reason for this is not certain, but it is speculated that the lime component activates the sprouting of brown rice.

Procedural amendment (voluntary) December 5, 1980 Kazuo Wakasugi, Commissioner of the Patent Office / Display of the case Showa! Patent application No. 2/θ96Z No. 2 Title of invention Method for producing brown rice bean sprouts 3 Number of inventions increased or decreased by amendment OX Relationship with the case of the person making the amendment Patent applicant! Agent 7 Detailed description of the invention in the specification subject to amendment and addition (1) Page 3, line 1j of the specification ``There is a tendency to accelerate the process.

'' is corrected to ``It is quick and tends to soften the rice grains of brown rice due to the action of lime.''

(, page 3 of the specification, 1j "contains" is replaced with "contains,"
It is meant to be eaten raw.'' I corrected myself.

(3) From the first page of the specification, it is stated, ``Additionally, by adding lime powder, the grains of brown rice that are attached to the grains are softened so that there is no resistance when they are eaten raw and put into the mouth.'' Add.

that's all

Claims (1)

[Claims] Sterilized water mixed with a small amount of lime powder is kept at 15 to 20°C, and the brown rice is gently immersed so as not to damage the sprouts. After about 50 hours, the rice is removed from the water and drained. On the other hand, a jelly-like liquid is prepared by dissolving starch or agar in boiling sterilized water, and the brown rice is added to this to form a jelly-like coating on the brown rice, thereby retaining moisture.