JPS6236169A - Health drinking water of unpolished rice and production thereof - Google Patents
Health drinking water of unpolished rice and production thereofInfo
- Publication number
- JPS6236169A JPS6236169A JP60174833A JP17483385A JPS6236169A JP S6236169 A JPS6236169 A JP S6236169A JP 60174833 A JP60174833 A JP 60174833A JP 17483385 A JP17483385 A JP 17483385A JP S6236169 A JPS6236169 A JP S6236169A
- Authority
- JP
- Japan
- Prior art keywords
- brown rice
- unpolished rice
- solution
- drinking water
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
(イ)産業上の利用分野
本発明は、玄米を用いた健康飲料水およびその製造法に
係るものである。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a healthy drinking water using brown rice and a method for producing the same.
(ロ)従来の技術
玄米には、血液中の余分のコレステロールを排泄したり
、高血圧の予防、また発癌物質や中性脂肪の吸収を防ぐ
働きのあるリノール酸やビタミンEを含むとともに、そ
の他のビタミン類、鉄、カルシウム、繊維などの有用成
分が豊富に含まれているが、その食用法としては、従来
から玄米飯として食するのが一般的であり、これを飲用
に供するものはなかった。(b) Conventional technology Brown rice contains linoleic acid and vitamin E, which have the function of excreting excess cholesterol from the blood, preventing high blood pressure, and preventing the absorption of carcinogens and triglycerides. Although it is rich in useful ingredients such as vitamins, iron, calcium, and fiber, it has traditionally been eaten as brown rice, and there was no way to make it drinkable. .
(ハ)発明が解決しようとする問題点
前記の玄米飯の食用法では、調理に極めて時間と労力が
かかり、食味も劣り、さらに、十分な咀咽が必要であり
、また、消化も悪いなどの欠陥があり、玄米のよさが判
っていながら敬遠されがちであった。(c) Problems to be solved by the invention The above-mentioned method of eating brown rice takes a lot of time and effort to cook, has poor taste, requires sufficient chewing, and is difficult to digest. Because of the flaws in brown rice, people tended to avoid it even though they knew how good it was.
そこで本発明は、玄米を用いた飲料水をつくって、前記
の欠陥を排除するとともに、さらに、昔から健康に良い
とされている有胞子乳酸菌を添加した健康飲料水を提供
して食生活の改善を図ろうとするものである。Therefore, the present invention creates drinking water using brown rice to eliminate the above-mentioned defects, and also provides healthy drinking water to which spore-forming lactic acid bacteria, which has long been considered to be good for health, is added to improve dietary habits. This is an attempt to make improvements.
(ニ)問題を解決するための手段
上記の目的を達成するために、本発明は、玄米の糖化液
および玄米の蛋白質加水分解液中に有胞子乳酸菌を生存
させたことを特徴とするもので、玄米を水と共に熱処理
して得たα化玄米粥に玄米麹を加え、玄米麹の酵素作用
によって得た玄米の糖化液および玄米の蛋白質加水分解
液に有胞子乳酸菌を添加、増殖させたうえ、濾過して得
た玄米液を主成分として飲料水を製造しようとするもの
である。(d) Means for solving the problem In order to achieve the above object, the present invention is characterized in that spore-forming lactic acid bacteria are allowed to survive in the saccharified brown rice solution and the protein hydrolyzed solution of brown rice. , brown rice malt was added to gelatinized brown rice porridge obtained by heat-treating brown rice with water, and spore-forming lactic acid bacteria were added to the brown rice saccharification solution and brown rice protein hydrolysis solution obtained by the enzymatic action of brown rice malt, and then grown. , which attempts to produce drinking water using filtered brown rice liquid as its main ingredient.
(ホ)作用
本発明によれば、玄米を水と共に熱処理して得たα化玄
米粥に玄米麹を加えて、玄米麹の酵素作用によって糖化
および蛋白質を加水分解させ、玄米に存する有用成分を
玄米粥液内へ溶解溶出させ、さらに、有胞子乳酸菌を添
加、増殖させることにより、これらを濾過して得た玄米
液は風味良好であり、玄米の有用な成分および有胞子乳
酸菌を含む健康上極めて有効な飲料水をつ(ることがで
きる。(E) Effect According to the present invention, brown rice malt is added to gelatinized brown rice porridge obtained by heat-treating brown rice with water, and the enzyme action of brown rice malt causes saccharification and protein hydrolysis, thereby releasing useful components present in brown rice. By dissolving and eluating the brown rice porridge, and then adding and growing spore-forming lactic acid bacteria, the brown rice liquid obtained by filtering them has a good flavor and contains useful components of brown rice and health-promoting lactic acid bacteria. It can produce extremely effective drinking water.
(へ)実施例
玄米10kgを5±2℃の水に15時間浸漬したのち、
浸漬前の玄米重量の6倍量、すなわち60kgの水を加
えて熱処理をしてα化玄米粥を調製し、この玄米粥を5
0〜55℃に冷却し、玄米a 11 kgを加えて50
〜55℃の温度下で10時間保温し、玄米を糖化および
蛋白質を加水分解し、Br1x糖度15度程度に水で希
釈したうえ有胞子乳酸菌をIn’/m1になるように添
加し、10±2℃の温度下で24時間放置し、これを1
0.OOOrpmのホモヂナイザーで十分に攪拌したう
え圧搾濾過して玄米健康飲料水を得た。(f) Example After soaking 10 kg of brown rice in water at 5±2°C for 15 hours,
Add 6 times the weight of brown rice before soaking, that is, 60 kg of water and heat treat it to prepare gelatinized brown rice porridge.
Cool to 0-55℃, add 11 kg of brown rice a
The brown rice was kept warm at a temperature of ~55°C for 10 hours, and the brown rice was saccharified and the protein was hydrolyzed, diluted with water to a Br1x sugar content of about 15°, and spore-forming lactic acid bacteria were added to In'/ml. Leave it at a temperature of 2℃ for 24 hours, and then
0. The mixture was thoroughly stirred using an OOOrpm homogenizer and then compressed and filtered to obtain brown rice health drinking water.
試験の結果、前記の玄米麹の重量がα化玄米粥重量に対
する比率の10%以下では熱処理してできた玄米粥が酵
素作用を受は難<、35%を超えても酵素作用の増加は
見られないのでそれ以上加える必要はない。また、有胞
子乳酸菌は玄米液の糖度15度において最も発育が良か
った。As a result of the test, it was found that if the weight of brown rice malt was less than 10% of the weight of gelatinized brown rice porridge, the heat-treated brown rice porridge would not be affected by the enzyme action, and even if it exceeded 35%, the enzyme action would not increase. There's no need to add more since it won't be seen. In addition, spore-forming lactic acid bacteria had the best growth when the sugar content of the brown rice liquid was 15 degrees.
なお、前記実施例において、有胞子乳酸菌を添加したあ
と玄米液のpHが4.7〜4.9の範囲になったとき、
活性ドライ・イーストを10” / mβになるように
添加し、以下前記同様の操作を行ったところ、活性ドラ
イ・イーストが有胞子乳酸菌とともに増殖し、一層風味
良好な飲料水を得た。また、本発明の玄米液に甘味料、
蜂蜜(炭酸ガスなど適宜添加することによって、需要者
の嗜好に合った種々の飲料水をつくることができる。In addition, in the above example, when the pH of the brown rice liquid was in the range of 4.7 to 4.9 after adding the spore-forming lactic acid bacteria,
When active dry yeast was added at a concentration of 10"/mβ and the same operation as above was performed, the active dry yeast multiplied together with the spore-forming lactic acid bacteria, resulting in drinking water with even better flavor. A sweetener in the brown rice liquid of the present invention,
By adding honey (carbon dioxide, etc.) as appropriate, it is possible to create a variety of drinking water that suits the tastes of consumers.
(ト)発明の効果
以上のように本発明によれば、玄米に含まれた健康上有
用な成分を溶解溶出して、有胞子乳酸菌とともに飲料水
として簡易に摂取することができ、しかも、風味良好で
あり、インスタント食品的な食生活が普及し、健康上の
有用な成分を医薬品の助けをかりている今日において誠
に有効な飲料水であり、その製造法は至って簡単で安価
に製造できるなどの効果を奏するものである。(G) Effects of the Invention As described above, according to the present invention, the health-useful components contained in brown rice can be dissolved and eluted, and can be easily ingested as drinking water together with spore-forming lactic acid bacteria. It is a very effective drinking water in today's world, where a diet similar to instant food has become widespread and we rely on pharmaceuticals to obtain useful ingredients for health, and its production method is extremely simple and inexpensive. It has the following effects.
Claims (1)
胞子乳酸菌を生存させた玄米液を主成分とする玄米健康
飲料水。 2 玄米を水と共に熱処理して得たα化玄米粥に玄米麹
を加え、玄米麹の酵素作用によつて得た玄米の糖化液お
よび玄米の蛋白質加水分解液に有胞子乳酸菌を添加、増
殖させたうえ、濾過して得た玄米液を主成分とする玄米
健康飲料水の製造法。 3 玄米麹の量がα化玄米粥量の10〜35重量%であ
る特許請求の範囲第2項記載の玄米健康飲料水の製造法
。[Scope of Claims] 1. A brown rice health drinking water whose main ingredient is brown rice liquid in which spore-forming lactic acid bacteria are kept alive in a brown rice saccharified liquid and a brown rice protein hydrolyzed liquid. 2 Add brown rice malt to gelatinized brown rice porridge obtained by heat-treating brown rice with water, and add spore-forming lactic acid bacteria to brown rice saccharification liquid and brown rice protein hydrolysis liquid obtained by the enzymatic action of brown rice malt, and grow them. A method for producing brown rice health drinking water whose main ingredient is brown rice liquid obtained by filtration. 3. The method for producing brown rice health drinking water according to claim 2, wherein the amount of brown rice koji is 10 to 35% by weight of the amount of gelatinized brown rice porridge.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60174833A JPS6236169A (en) | 1985-08-07 | 1985-08-07 | Health drinking water of unpolished rice and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60174833A JPS6236169A (en) | 1985-08-07 | 1985-08-07 | Health drinking water of unpolished rice and production thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6236169A true JPS6236169A (en) | 1987-02-17 |
JPS6355911B2 JPS6355911B2 (en) | 1988-11-04 |
Family
ID=15985452
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60174833A Granted JPS6236169A (en) | 1985-08-07 | 1985-08-07 | Health drinking water of unpolished rice and production thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6236169A (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07255438A (en) * | 1994-03-16 | 1995-10-09 | Soken Kk | Production of beverage using rice as rice material |
EP1371295A3 (en) * | 2002-06-12 | 2004-02-25 | Ezio Bartocci | Rice-based food product and method for making it |
US6837596B2 (en) | 2000-06-20 | 2005-01-04 | Marumo Electric Co., Ltd. | Lighting device |
US6923995B2 (en) * | 2002-03-27 | 2005-08-02 | Jay C. Highman | Rice protein concentrate based organic nutritional formula |
JP2011062165A (en) * | 2009-09-18 | 2011-03-31 | Hakurei Brewing Co Ltd | Production method of spouted brawn rice drink |
CN105054167A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Cereal beverage with flavor of red dates and preparation method of cereal beverage |
JPWO2015068645A1 (en) * | 2013-11-05 | 2017-03-09 | 関西化学機械製作株式会社 | Method for producing lactic acid |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH053154Y2 (en) * | 1987-01-30 | 1993-01-26 | ||
JPH04108018U (en) * | 1991-02-22 | 1992-09-18 | 鐘紡株式会社 | compact |
-
1985
- 1985-08-07 JP JP60174833A patent/JPS6236169A/en active Granted
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07255438A (en) * | 1994-03-16 | 1995-10-09 | Soken Kk | Production of beverage using rice as rice material |
US6837596B2 (en) | 2000-06-20 | 2005-01-04 | Marumo Electric Co., Ltd. | Lighting device |
US6923995B2 (en) * | 2002-03-27 | 2005-08-02 | Jay C. Highman | Rice protein concentrate based organic nutritional formula |
EP1371295A3 (en) * | 2002-06-12 | 2004-02-25 | Ezio Bartocci | Rice-based food product and method for making it |
JP2011062165A (en) * | 2009-09-18 | 2011-03-31 | Hakurei Brewing Co Ltd | Production method of spouted brawn rice drink |
JPWO2015068645A1 (en) * | 2013-11-05 | 2017-03-09 | 関西化学機械製作株式会社 | Method for producing lactic acid |
CN105054167A (en) * | 2015-07-28 | 2015-11-18 | 孙勇 | Cereal beverage with flavor of red dates and preparation method of cereal beverage |
Also Published As
Publication number | Publication date |
---|---|
JPS6355911B2 (en) | 1988-11-04 |
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