JPS6043351A - Cooked rice containing soybean embryo - Google Patents

Abstract

PURPOSE:To provide cooked rice containing soybean embryo having high nutrient value, free from the harsh taste originated from soybean embryo, and agreeable to take, by cooking soybean embryo together with rice. CONSTITUTION:(A) 100pts.wt. of polished rice is mixed with (B) 1-20pts.wt. of soybean embryo (the embryo produced by the hulling of soybeans meets the purpose) and if necessary (C) other cereals and foods (e.g. adlay, adzuki beans, wakame seaweeds, tangle, etc.). The mixture is added with about 1.2 times volume of water, and cooked by conventional methods.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to rice containing soybean germ that is highly nutritious and easy to eat.

During germination, the germ becomes the radicle and cotyledons, which are the center of vitality and therefore contain abundant nutrients, and wheat germ and brown rice germ have traditionally been widely used as nutritious foods. However, the properties and components of soybean germ have not been well clarified, and soybean germ has rarely been used as a food. Recently, it has been reported that soybean germ, like other germs, is rich in nutrients (1), and efforts have also begun to make soybean germ into food (Japanese Patent Publication No. 35137/1983). ), but at present it is still unclear how soybean germ can be used as food. However, because soybean germ has a bitter and acrid taste, it has been more difficult to make it into a food.

As a result of repeated research aimed at the effective use of soybean germ, the present inventor discovered that the bitterness and harshness of soybean germ disappears when soybean germ is cooked with rice, and the present invention was completed.

The present invention uses soybean germ, which has a bitter and acrid taste and is difficult to use as a food raw material even though it is rich in nutrients, as a raw material.The present invention uses soybean germ as a raw material, which has a bitter and acrid taste and is difficult to use as a food raw material. The purpose is to provide rice containing germ.

The gist of the present invention resides in soybean germ-containing rice prepared by adding rice, soybean germ, and optionally other grains and/or foods and cooking the rice in a conventional manner.

You can use rice that is normally used for rice (2), and you can cook the rice using the usual method. As a standard, rice can be cooked under the conditions as described in the Examples below.

The soybean germ obtained when soybeans are husked can be used, but for example, as described in Japanese Patent Application No. 191842/1984, a sorting process to remove foreign substances from raw soybeans and a process to soften the soybeans can be used. A heating process to make the soybeans crack, an auxiliary dehulling process to crack the soybeans, a dehulling process to peel the soybeans, a wind-selection process to remove the skin peeled off in the dehulling process, and a wind-selection process As the sieve for separating the half-split cotyledons and germ from the treated soybean mixture, soybean germs obtained by a method of separating whole soybeans into cotyledons, germs, and skins can be used.

However, it is not limited to this method of obtaining soybean germ;
Of course, soybean germ obtained by any means may be used.

The mixing ratio of rice and soybean germ is preferably 1 to 20 parts by weight of soybean germ to 100 parts by weight of rice, and most preferably 5 to 10 parts by weight, but this ratio can be increased or decreased according to preference (3). It is also possible to add soybean germ beyond the range of the above-mentioned mixing ratio.

It goes without saying that in addition to rice and soybean germ, rice can be cooked by adding not only barley, which is mixed into ordinary rice, but also grains such as pigeon barley and adzuki beans. Depending on your preference, you can also use seaweed,
There is no problem in adding foods such as kelp.

According to the present invention, since soybean germ is mixed with rice and cooked,
The bitterness and harshness of soybean germ disappears, and nutrients not contained in rice are supplied from soybean germ, making it possible to obtain rice containing soybean germ that is both highly nutritious and easy to eat. .

The rice containing soybean germ of the present invention is rich in various vitamins, minerals, glycosides, saponins, etc. derived from soybean germ in addition to rice components, so it can enhance nutrition, improve constitution, prevent aging, and improve beauty and health. It has health effects and growth-promoting effects, and is not only suitable as a nutritional food for the elderly, children, and sickly people, but also extremely excellent as a health food for the general public (4).

The present invention will be explained in more detail with reference to Examples below.

Example 1 Whole soybeans were passed through a sieve device (manufactured by Fukada Sangyo ■) to remove foreign substances larger than soybeans (corn, mud lumps, etc.) or foreign objects smaller than soybeans (grass seeds, morning glory seeds, etc.). ■
Remove stones, etc. mixed in by the roll sorter (
(manufactured by Fukada Sangyo ■) to remove irregularly shaped objects. Next, heat the hot air with a heating machine (manufactured by Fukada Sangyo) for about 5 minutes at a hot air temperature of about 100°C and a product temperature of about 60°C, and then use an auxiliary dehulling machine (manufactured by Fukada Sangyo).
(manufactured by Fukada Sangyo Co., Ltd.) to cause cracks in the soybeans, and the soybeans were then peeled using a peeling machine (manufactured by Fukada Sangyo ■). Next, the wind separator (Fukada Sangyo g
The skin was removed using a multi-stage sieve (manufactured by Fukada Sangyo Ltd.) to separate cotyledons and germs.

In other words, the wind-selected soybean mixture is passed through the first sieve, and a mixture of whole soybeans that have not yet been husked (returned to the heating process), cotyledons that have been separated into two cotyledons (half-split cotyledons), and germ ( 5) Separate the cotyledons from the germs and pass through a second sieve to separate the cotyledons and germs.

The moisture content of the soybean germ obtained by the above method is 11.
This was passed through a rotary heating machine (manufactured by Fukada Sangyo ■) at a flow rate of IT/hour and heated at 180'C for 15 minutes to bring the moisture content to 4.5%. The components of the obtained soybean germ are
Shown in the table.

Table 1 Note) Carbohydrate is calculated by subtracting the values of water, protein, fat, fiber, and ash from 100%, and energy (6) and energy (4) are calculated by subtracting the values of water, protein, fat, fiber, and ash from 100%. 9 for fat. It is calculated by multiplying the carbohydrate content by a value of 4.

Next, 37.5g for 5 cups of polished rice (about 750g)
of soybean germ (moisture 4.5%) was added, 1.2 times the total amount of water was added, and rice was automatically cooked in a conventional manner using a commercially available electric rice cooker.

The cooked rice containing soybean germ was very delicious, without the bitterness and harshness of soybean germ.

Example 2 Rice containing soybean germ was cooked in the same manner as in Example 1 except that the amount of soybean germ added to the polished rice was 75 g. Delicious rice containing soybean germ similar to that in Example 1 could be obtained.

Example 3 Soybean germ (moisture 11.5%) without final heating was
Rice containing soybean germ was cooked in the same manner as in Example 1 except that 2.5 g was added. Delicious rice containing soybean germ similar to that in Example 1 could be obtained.

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Claims (2)

[Claims] (1) Rice containing soybean germ, which is prepared by adding rice, soybean germ, and other grains and/or foods as desired, and cooking the rice in a conventional manner. . (2) The rice containing soybean germ according to claim 1, wherein 1 to 20 parts by weight of soybean germ is added to 100 parts by weight of rice.