JPS6236169A - Health drinking water of unpolished rice and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled drinking water, containing a component of the unpolished rice useful for health and further sporiferous lactic acid bacteria and having good flavor, by the presence of the sporiferous lactic acid bacteria in a saccharified solution of the unpolished rice and protein hydrolyzate solution thereof. CONSTITUTION:An unpolished rice solution, obtained by adding unpolished rice KOJI to a pregelatinized unpolished rice gruel prepared by heat-treating unpolished rice with water, adding and multiplying sporiferous lactic acid bacteria to the resultant saccharified solution of the unpolished rice or protein hydrolyzate solution thereof and filtering the resultant solution and used as a principal component. The sporiferous lactic acid bacteria grow best at 15 deg. sugar content of the unpolished rice solution. A sweetener, honey, gaseous carbon dioxide, etc., can be added to the resultant unpolished rice solution to prepare various kinds of drinking water.

Description

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.

(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. .

(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.

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.

(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.

(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.

(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.

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.

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.

(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)

[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.