KR101877603B1 - Method for manufacturing low-protein rice and food using low-protein rice - Google Patents

Abstract

The present invention relates to a process for producing low-protein rice, comprising washing processed rice obtained by proteolytic treatment of uncooked rice, attaching oil to the rice, and smoothing the rice. According to the present invention, it is possible to provide a low-protein rice having excellent flowability and high energy, for patients suffering from kidney disease with limited protein intake.

Description

METHOD FOR MANUFACTURING LOW-PROTEIN RICE AND FOOD USING LOW-PROTEIN RICE BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method for producing low-protein rice and a food obtained by cooking low-protein rice obtained by a related manufacturing method.

The present application claims priority based on Japanese Patent Application No. 2012-176505 filed on August 8, 2012, and Japanese Patent Application No. 2012-223444 filed on October 5, 2012, the contents of which are incorporated herein by reference .

People with reduced kidney uremic nitrogen excretion by kidney disease must limit their protein intake to inhibit the production of urea nitrogen by protein degradation in the body.

Meals limiting protein intake limit the amount of normal meals by themselves or limit the type of meals they ingest, which may result in lower energy intake or lack of nutrient intake.

In recent years, rice with reduced protein content, so-called low-protein rice, has been proposed for mainly kidney disease patients. However, low-protein dry rice obtained by drying low-protein rice obtained by the action of proteolytic enzymes is liable to break down the rice grain and cause the rice grain to collapse at the time of distribution.

Here, retort-packed low-protein rice has been developed, but low-protein rice has a low protein content and therefore is not rich in rice. Retort-packed low-protein rice is excellent in long-term preservation, while the amount of pre- There is a problem in that a necessary amount can not be taken and used. In addition, retort-packed low-protein rice contains a considerable amount of water, which increases the capacity and weight. Therefore, there is a problem in that the cost of logistics is increased when the rice is distributed in the same amount as rice.

Patent Document 1 discloses a method for steam-drying low-protein rice obtained by decomposing a protein contained in raw rice into proteolytic enzymes as a means for solving the related problems.

[Patent Literature]

[Patent Document 1] JP-A-8-38077

However, low-protein rice obtained by steam-drying the low-protein rice obtained by the enzyme reaction is hardly collapsed at the time of circulation of rice, but there are many cases in which some of the rice grains are disintegrated or a few pieces of rice grains are adhered There was a problem to be caused.

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a process for producing low-protein rice which is less prone to breakdown of rice grains during distribution and cooking and less adhered to rice during cooking, And to provide an image processing apparatus.

The inventors of the present invention have made intensive studies to solve the related problems, and as a result, they have completed the present invention.

The present invention has, for example, the following aspects.

That is, the first aspect of the present invention is a method for producing low-protein rice, characterized in that the treated rice obtained by proteolytic treatment of uncooked rice is washed and then fried in oil.

In the first aspect of the present invention, it is preferable that the oil splashing is performed for 60 to 600 seconds at 100 DEG C or more and less than 150 DEG C, or for 20 to 50 seconds at 150 DEG C or more and 185 DEG C or less.

A second aspect of the present invention is a food such as cooked rice or fried rice obtained by cooking low-protein rice obtained by the production method of the first aspect.

A third aspect of the present invention is a method for producing low protein fried rice characterized by washing processed rice obtained by proteolytic treatment of uncooked rice and then frying in oil.

In the third aspect of the present invention, it is preferable that the oil splashing condition is fried for 60 to 600 seconds at 100 DEG C or more and less than 150 DEG C, or for 20 to 50 seconds at 150 DEG C or more and 185 DEG C or less.

A fourth aspect of the present invention is a food such as cooked rice or fried rice obtained by cooking low protein fried rice obtained by the production method of the third aspect.

In a fifth aspect of the present invention, there is provided a process for producing a low protein steak, which comprises washing a treated rice obtained by proteolytic treatment of uncooked rice, then immersing the rice in oil at 90 DEG C or less to remove water, A method for producing rice.

In the fifth aspect of the present invention, it is preferable that the oil to be immersed at 90 deg. C or lower is oil at 5 to 75 deg.

A sixth aspect of the present invention is a food such as rice ball or fried rice obtained by cooking low-protein steamed rice obtained by the production method of the fifth aspect.

A seventh aspect of the present invention is a method for producing a dried product of low-protein steamed rice characterized by drying low-protein steamed rice obtained by the method of the fifth aspect.

An eighth aspect of the present invention is a food such as cooked rice or fried rice obtained by cooking a dried product of low-protein steamed rice obtained by the production method of the seventh aspect.

A ninth aspect of the present invention is a low-protein fried rice produced by washing processed rice obtained by proteolytic treatment of uncooked rice and then frying with oil.

In the ninth aspect of the present invention, it is preferable that the condition of flipping with oil is 60 to 600 seconds at 100 DEG C or more and less than 150 DEG C, or 20 to 50 seconds at 150 DEG C or more and 185 DEG C or less.

In the ninth aspect of the present invention, after the above conditions, rice may be dipped in oil at 90 DEG C or less to remove water, and then fried in oil.

The tenth aspect of the present invention relates to a method for producing a low protein steam produced by rinsing a treated rice obtained by proteolytic treatment of uncooked rice, dipping the rice in an oil at 90 DEG C or lower to remove water, It is rice.

In the tenth aspect of the present invention, the oil at 90 캜 or lower is preferably oil at 5 to 75 캜.

An eleventh aspect of the present invention is a dried product of low-protein steamed rice produced by drying low-protein steamed rice of the tenth aspect.

Further, the present invention has the following aspects.

(1) a method for producing low-protein rice, comprising washing processed rice obtained by proteolytic treatment of uncooked rice, attaching oil to the rice, and smelling the rice with oil attached thereto,

(2) attaching the oil to the rice is to immerse the rice in the oil, to immerse the rice in the oil-containing immersion index, to immerse the rice in the oil-containing emulsion immersion liquid, , Followed by washing with water, a method for producing the low-protein rice described in (1) above,

(3) The process according to any one of (1) to (2), wherein at least one process selected from the group consisting of frying the rice with oil, steam-treating the rice, and retorting the rice, A method for producing low protein rice,

(4) A process for producing low-protein rice as described in (1), wherein the rice is subjected to oiling and smoothing of the rice by frying the rice in oil,

(5) A process for producing low-protein rice as described in (1) or (2), further comprising drying the rice after the rice has been hydrolyzed,

(6) A food obtained by cooking low-protein rice obtained by the production method according to any one of (1) to (5)

(7) A method for producing low-protein fried rice, characterized in that the treated rice obtained by proteolytic treatment of uncooked rice is washed and then fried in oil,

(8) A food obtained by cooking low-protein fried rice obtained by the production method described in (7)

(9) A method for producing a low-protein-steamed rice characterized by washing the treated rice obtained by proteolytic treatment of uncooked rice, then immersing the rice in oil below 90 ° C to remove water, and then subjecting the treated rice to steam treatment ,

(10) A food obtained by cooking low-protein steamed rice obtained by the production method described in (9)

(11) A method for producing a dried product of a low-protein-steamed rice characterized by drying the low-protein-steamed rice obtained by the production method according to (9)

(12) A food obtained by cooking the dried product of the low-protein-steamed rice obtained by the production method described in (11)

(13) Processed rice obtained by proteolytic treatment of uncooked rice, washed with low-protein fried rice produced by frying,

(14) low-protein-steamed rice produced by washing processed rice obtained by proteolytic treatment of uncooked rice, removing water by immersing rice in oil below 90 ° C, and then subjecting the treated rice to steam treatment, and

(15) A dried low-protein-steamed rice produced by drying the low-protein-steamed rice described in (14).

According to the present invention, it is possible to provide a method for producing low protein rice (dried product of low-protein fried rice and low-protein steamed rice), which is less likely to be degraded at the time of distribution and cooking and which has less adherence to rice during cooking. Therefore, it is possible to use the dried product of the low-protein fried rice and the low-protein steamed rice obtained by the production method of the present invention, and the low-protein rice to be circulated in the same manner as the rice not the retort-packed rice. Even the same amount of rice is advantageous in terms of logistics as it is smaller in capacity and weight than retort packed low-grade rice containing a lot of moisture.

In addition, the dried product of the low-protein fried rice and the low-protein-steamed rice obtained by the production method of the present invention has the same shape as that of the uncooked rice. Therefore, unlike the retort packed rice, the amount of used rice can be freely adjusted, It can be widely used for cooking of branches.

Furthermore, according to the production method of the present invention, a low-protein rice having a rich taste and high energy can be produced. Since the energy level is higher than that of ordinary rice in which the low protein content is not reduced, a decrease in intake energy can be prevented by taking the low protein rice obtained by the production method of the present invention.

In addition, the dried product of the low-protein fried rice and the low-protein steamed rice obtained by the production method of the present invention has low hygroscopicity because of low water content.

The low protein rice according to the present invention is a rice which has undergone proteolytic treatment, washing treatment and ginseng treatment, and has a protein content lower than that of raw rice. Examples thereof include fried rice, steamed rice and dried products thereof, and retort-treated rice.

Here, the steam-treated rice is rice obtained by steam-treating the rice, and the dried product of the steam-treated rice is dried rice obtained by drying the steam-treated rice. Examples of the steam treatment of rice include steaming rice, steaming and baking rice, and applying heat steam to rice. Examples of the steam-treated rice obtained by such a steam treatment include steamed rice, steamed rice, steam-treated rice, and the like. The dried rice of steamed rice includes dried rice, dried rice of steamed rice, And the like.

Also, in order to make it easy to explain in the specification, "low-protein fried rice" which has been gained by splitting the protein decomposition treatment and washing treatment of low protein rice by frying in oil is subjected to steam treatment of the rice subjected to proteolytic treatment and washing The thing which is luxurious by "the low protein steaming rice", the thing which the steamed rice of the low protein is dried, "the dried product of the steamed rice of the low protein", and the rice which is treated by the proteolysis treatment and the washing treatment, Steamed rice ", low-protein steamed rice is dried" low-protein steamed rice dry ", protein degradation treatment and washed rice, steamed and baked by the" high protein grilled rice, "low protein steaming The baked rice is dried, "dried and low-protein baked rice", the protein degradation treatment and washed rice was treated by adding steam heated to " Protein-heated steam treated rice, "dried low-protein steamed rice, dried" low-protein heated steam treated rice, "" protein-treated retort-treated rice " .

The protein content of the low protein rice according to the present invention is preferably 0.1 to 4% by mass, more preferably 0.1 to 2% by mass, and further preferably 0.1 to 1% by mass.

One aspect of the present invention is a method for producing low protein rice comprising the steps of washing the treated rice obtained by proteolytic treatment of uncooked rice, then attaching the oil to the rice, and smoothing the rice with oil, A method for producing rice.

In the present invention, the kind of the uncooked rice is not particularly limited, and indica rice, japonica rice and the like can be used. Particularly, the present invention can exert an effect on Indica rice which is susceptible to degradation of rice grain after protein decomposition treatment.

The protein decomposition treatment in the present invention is to decompose proteins in rice. In the present invention, the proteolytic treatment is not particularly limited, and known methods such as proteolytic treatment with proteolytic enzymes and fermentation with lactic acid bacteria can be used.

A commercially available protease can be used, and for example, Protease M (Amano Enzyme Inc.) can be used.

The proteolytic reaction by the enzyme is preferably carried out in a solution of pH 3 to 6, more preferably in a solution of pH 4 to 5. As such a solution, a buffer solution such as an acetic acid buffer solution or a citric acid buffer solution can be used, but the solution is not limited thereto.

The reaction solution for the proteolytic treatment can be prepared by adding a proteolytic enzyme to the solution at the above pH, and the content of the proteolytic enzyme in the reaction solution is preferably 0.01 to 2% by mass, more preferably 0.1 to 1% by mass %, And most preferably 0.3 to 0.7 mass%.

The amount of the reaction solution subjected to the proteolytic treatment is preferably a mass of 1.5 to 10 times the mass of the raw rice, more preferably 3 to 7 times the mass, most preferably 4 to 6 times the mass Do.

It is preferable that the protein decomposition treatment is carried out by immersing uncooked rice in the reaction solution at 20 ° C to 60 ° C for 2 hours to 50 hours and immersing uncooked rice in the reaction solution at 30 ° C to 50 ° C for 10 hours to 40 hours , And it is particularly preferable to immerse the uncooked rice in the reaction solution at 40 ° C to 45 ° C for 15 hours to 30 hours.

The protein content in rice may be adjusted to 0.1 to 2 g / 100 g, preferably 0.1 to 1 g / 100 g, by performing the above-mentioned protein decomposition treatment on raw rice, which is a raw material. Therefore, a low protein rice in which the protein content is reduced to about 1/10 to 1/30 of the protein content in raw rice can be produced. The protein content in rice can be measured by the Kjeldahl method.

In the present invention, an emulsifier may be added to the reaction solution when the protein is decomposed. It is considered that the addition of an emulsifier can inhibit the outflow of starch from rice.

The emulsifier is not particularly limited as long as it is generally used, and examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters and lecithin, and lecithin is preferred.

After the proteolytic treatment, it is preferable to wash the rice. Protein degradation products can be removed from rice by washing. In order to further maintain the shape of the rice beads at the time of washing, it is preferable to use a buffer solution or a salt aqueous solution generally used as a buffer solution as described above for the washing water.

It is preferable to remove the water of the rice with a metal scoop after cleaning the treated rice. It is preferable to remove the water for 10 minutes to 60 minutes.

The attachment of the oil to the rice may be accomplished by immersing the rice in oil, immersing the rice in the oil-containing immersion index, immersing the rice in the oil-containing emulsion immersion solution, and applying the oil to the rice Followed by washing with water, and then washing with water.

The oil to be used for immersing the rice in the oil is a liquid oil at the time of immersion, and vegetable oil or animal oil can be used. Specifically, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, , Palm fractionated oil, water-containing oil of these oils, and ester-exchanged oil of any of the above oils. Among them, vegetable oil, soybean oil and the like are preferable. For example, when palm hydrogenated oil having a melting point of 50 캜 or palm oil having a melting point of 26 캜 is used, it is preferable to carry out the immersion treatment at a temperature at which the used oil becomes a liquid state because it is a solid at 25 캜. For example, it is preferable to perform the immersion treatment at 50 to 90 ° C in the case of using palm frankincense and at 26 to 90 ° C in the case of using palm oil.

When the rice is immersed in the oil, the temperature of the immersed oil and the immersion time are preferably 5 to 90 ° C for 5 seconds to 60 minutes, more preferably 5 to 80 ° C for 5 seconds to 30 minutes, And more preferably at 70 ° C for 5 seconds to 30 minutes.

The immersion treatment in the oil may be a condition in which most of the water adhering to the rice can be removed. Specifically, it is preferable to perform the immersion for 5 seconds or longer at least once, and the immersion for 10 seconds to 24 hours at least once More preferably, it is carried out two to ten times. If it is desired to remove water efficiently in a relatively short production time, it is preferable to carry out the immersion for 5 seconds to 10 minutes 1 to 10 times while physically vibrating the rice to be immersed, for example. In order to increase the working efficiency of the production, it is possible to perform once immersing in oil at a time when a person does not work, specifically, after protein decomposition treatment for one day to one day (16 to 24 hours).

The oil-containing needle index includes oil and water. Examples of the oil contained in the oil-containing needle index include the above-mentioned ones, and preferred are vegetable oils and soybean oil.

The amount of oil in the oil-containing needle index is preferably 0.17 ml or more, more preferably 0.17 to 2.5 ml, even more preferably 0.18 to 1.5 ml, particularly preferably 0.18 to 1 ml, per gram of raw rice raw material , And most preferably 0.18 to 0.7 ml.

The content of oil in the oil-containing needle index is not particularly limited as long as the amount of oil to 1 g of raw rice is within the above range, but 4 to 50% (vol./vol.) Of the oil-containing needle index is preferable , More preferably 4 to 30% (vol./vol.), Still more preferably 4 to 20% (vol./vol.) And particularly preferably 4 to 10% (vol./vol.).

The content of water in the oil-containing needle index is not particularly limited as long as the amount of oil to 1 g of raw rice is within the above range, but 50 to 96% (vol./vol.) Of the oil-containing needle index is preferable, More preferably 70 to 96% (vol./vol.), Even more preferably 80 to 96% (vol./vol.), And particularly preferably 90 to 96% (vol./vol.).

The amount of the oil-containing needle index relative to 100 parts by mass of uncooked rice is not particularly limited as long as the amount of oil to 1 g of the raw rice is within the above range, but is preferably 100 to 1000 parts by mass, more preferably 200 to 800 parts by mass More preferably from 300 to 700 parts by mass, still more preferably from 400 to 600 parts by mass.

In the case of immersing the rice in the oil-containing needle index, the temperature and immersion time of the oil-containing needle index are preferably 5 to 90 seconds at 5 to 60 seconds, more preferably 5 to 80 seconds at 5 to 30 seconds , And more preferably from 10 to 70 캜 for 5 seconds to 30 seconds.

As a method of immersing rice in an oil-containing sediment index, there is a method of immersing the rice in an oil-containing sediment index by putting a metal scoop containing rice into a container containing an oil-containing sediment index.

As the metal colander, a stainless steel colander can be used, and its shape is not particularly limited, and it may be annular or angular.

Although the size of the metal colander to be used will depend on the production scale of the low protein rice, it is preferable to use one having a size such that the raw rice is enough to fill 1 to 80% of the metal colander volume when the raw rice is put into the metal colander, It is more preferable to use the one having a size enough to fill 10 to 70%. The size of the metal colander to be used may be other than the above range, but it is preferable that the size of the metal colander is within the above range in view of the efficiency of the immersion operation.

Specifically, when the weight of the uncooked rice is about 15 to 25 g, a stainless steel annular colander having a diameter of 50 to 60 mm and a depth of 35 to 45 mm can be used. When the weight of the uncooked rice is about 150 to 350 g, a stainless steel annular colander having a diameter of 150 to 180 mm and a depth of 65 to 75 mm can be used. When the weight of uncooked rice is about 1,000 to 2,000 g, a stainless steel square-shaped soak having a length of 220 to 260 mm, a width of 300 to 350 mm, and a height of 70 to 90 mm can be used.

The container for containing the oil-containing needle index may be any of various materials such as plastic containers and stainless steel containers, and its shape is not particularly limited. The container may be annular or angular, .

The size of the container to be used will depend on the production scale of the low protein rice, but it is preferably 1.05 to 3 times the volume of the metal sink contained in the container, more preferably 1.1 to 2 times the volume. The size of the container to be used may be of a size other than the above range, but it is preferable that the size of the range is within the range of the efficiency of the immersion operation.

More specifically, when using a stainless-steel circular receptacle having a diameter of 50 to 60 mm and a depth of 30 to 40 mm, a plastic annular container having a diameter of 55 to 65 mm and a depth of 35 to 45 mm can be used. In the case of using a stainless-steel circular receptacle having a diameter of 150 to 180 mm and a depth of 65 to 75 mm, a stainless-steel annular container having a diameter of 160 to 200 mm and a depth of 70 to 90 mm can be used. In the case of using a stainless steel square receptacle having a length of 260 to 280 mm, a width of 340 to 360 mm and a height of 80 to 110 mm, a plastic rectangular container having a length of 300 to 360 mm, a width of 400 to 500 mm and a height of 120 to 160 mm can be used.

The oil-containing emulsion liquid immersion liquid includes water, oil and an emulsifier. As the oil contained in the oil-containing emulsion liquid immersion liquid, the oil mentioned above may be mentioned, and a seed oil is preferable. Examples of the emulsifier include lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters and the like, and at least one emulsifier selected therefrom is preferable, and lecithin is more preferable .

The content of oil in the oil-containing emulsion liquid immersion liquid is preferably from 1 to 50 mass%, more preferably from 2 to 30 mass%, and still more preferably from 3 to 20 mass%.

The content of the emulsifier in the oil-containing emulsion immersion liquid is preferably 0.01 to 10 mass%, more preferably 0.02 to 5 mass%, and still more preferably 0.03 to 5 mass%.

The content of water in the oil-containing emulsion liquid immersion liquid is preferably 40 to 98.99 mass%, more preferably 65 to 97.98 mass%, and even more preferably 77 to 96.97 mass%.

The amount of the oil-containing emulsion immersion liquid relative to 100 parts by mass of uncooked rice is preferably 100 to 1000 parts by mass, more preferably 150 to 500 parts by mass, further preferably 150 to 300 parts by mass.

In the case of immersing the rice in the oil-containing emulsion immersion liquid, the temperature and immersion time of the oil-containing emulsion immersion liquid are preferably 1 to 60 minutes at 5 to 50 ° C, more preferably 1 to 30 minutes at 5 to 40 ° C And more preferably at 10 to 40 DEG C for 1 to 30 minutes.

As a method of applying oil to rice, a method of spraying (i.e., spraying) oil with rice is preferable. It is also preferable to rinse the rice with water after applying the oil to the rice.

The temperature and time of the water for washing the rice are preferably 5 to 90 ° C for 5 seconds to 60 minutes, more preferably 5 to 80 ° C for 5 seconds to 30 minutes, more preferably 10 to 70 ° C for 5 to 30 Minute.

In another aspect of the present invention, there is provided a method for producing low-protein rice, which comprises washing processed rice obtained by proteolytic treatment of uncooked rice, attaching oil to rice, and smoothing rice, It is preferable that at least one process selected from the group consisting of frying the rice with oil, steam-treating the rice, and retorting the rice is preferred.

Examples of the method of steaming the rice include steaming rice, steaming and baking rice, and adding heated steam to rice.

Here, "luxury" refers to a state in which starch is killed by heating under the condition that water coexists.

Examples of methods of steaming rice include boiling water and rice in a commercial steamer. The time to bake the rice is preferably from 1 to 120 minutes, more preferably from 5 to 60 minutes, even more preferably from 5 to 30 minutes.

And a method of steaming and baking rice using a steam oven.

The temperature and time for baking and baking rice are preferably from 100 to 180 ° C for 3 to 30 minutes, more preferably from 100 to 160 ° C for 3 to 30 minutes, more preferably from 100 to 140 ° C for 3 to 30 minutes desirable.

Examples of a method of applying heated steam to rice include pouring heated steam into the rice, and so on. It is preferable that the temperature of steam and the time of applying steam are 100 to 500 ° C. for 1 second to 60 minutes, more preferably 150 to 450 ° C. for 1 second to 30 minutes, And more preferably at 400 DEG C for 1 second to 15 minutes.

Retort treatment of rice in the present invention is to pack rice after cooking rice, to heat rice after packaging, or to pressurize and heat rice after packaging.

In another aspect of the present invention, there is provided a method for producing low-protein rice, comprising washing the treated rice obtained by proteolytic treatment of uncooked rice, attaching oil to the rice, liquefying the rice with oil, And drying. In this case, it is preferable that at least one process selected from the group consisting of rice baking, baking and baking of rice, heating steam added to rice, and retort processing of rice is preferred.

In another aspect of the present invention, a method for producing low-protein rice includes washing processed rice obtained by proteolytic treatment of uncooked rice, attaching oil to the rice, and liquefying the rice with oil. In this case, it is preferable to carry out the process by attaching oil to the rice and frying the oil to which the oil is attached, with oil. This is a method for producing low-protein rice of the first aspect of the present invention, that is, a method for producing a low-protein rice, that is, a method for producing low-protein fried rice, characterized in that the treated rice obtained by proteolytic treatment of uncooked rice is washed and then fried with oil to be.

It is possible to carry out the second treatment, in which the oil is attached to the rice with the first treatment of frying the rice with oil, and also the rice is treated with the oil. And, if the rice is fried, the moisture content in the rice is reduced, so that the rice may not be further dried afterwards.

As the oil to be used, plant oils and animal oils generally used in frying treatments can be used. Specific examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, rice bran oil, palm oil, palm oil, And ester-exchanged oils of any of the above-mentioned oils. Among them, vegetable oil and soybean oil are preferable.

The temperature of the oil and the frying time at the time of frying the rice may be the condition that does not burn the rice while reducing the moisture of the rice. Specifically, in the case of low-temperature frying treatment at 100 ° C or more and less than 150 ° C, it is preferable to fry for 60 to 600 seconds, more preferably for 60 to 420 seconds, more preferably for 60 to 300 seconds, Frying is particularly preferred, and frying for 80 to 250 seconds is most preferred.

In the high-temperature frying treatment at 150 ° C or higher and 185 ° C or lower, it is preferable to fry for 20 to 50 seconds, more preferably for 20 to 40 seconds, and most preferably for 25 to 35 seconds.

Further, both the low-temperature frying treatment and the high-temperature frying treatment may be performed. In the case of performing both the low-temperature frying treatment and the high-temperature frying treatment, either of them may be carried out first, but it is preferable to perform the low-temperature frying treatment for the first time.

As described above, the moisture content of the rice can be reduced to 3 to 15 mass%, preferably 3 to 10 mass%, by frying the uncooked rice subjected to the proteolytic treatment. It is preferable to reduce the water content of rice to 3 to 10 mass% from the viewpoint of preservation of rice and hygiene.

The low-protein fried rice obtained as described above tends to adhere to the rice grains after the frying treatment when a large amount of rice is produced by frying at a time. Even after rice fried with rice grains after the frying process, the rice is scattered separately by cooking or steaming, so that it can be used without any problem in taste.

When it is desired to obtain low-protein fried rice in a state in which rice grains do not adhere to each other after frying treatment, it is preferable to remove water adhering to the washed rice. As a method for removing water adhering to the washed rice, for example, there is a method of removing moisture adhering to the rice with a mop or the like before rinsing the enzyme-treated rice and frying it with oil. In order to effectively remove the water adhering to rice, the rice is treated with oil having a temperature of 90 DEG C or less, preferably 5 to 75 DEG C, more preferably 15 to 65 DEG C, Most preferably 25 to 45 DEG C to remove water.

Another method of producing low-protein rice of the present invention includes washing processed rice obtained by proteolytic treatment of uncooked rice, attaching oil to the rice, and smoothing the rice. It is also known to attach the oil to the rice to immerse the rice in the oil, to immerse the rice in the oil-containing immersion index, to immerse the rice in the oil-containing emulsion immersion liquid, and to apply the oil to the rice And then washing with water. It is preferable that the rice is further subjected to at least one process selected from the group consisting of washing the rice with water, and further drying the rice after the rice has been smoothed.

Examples of the method for drying the rice include a method using a drum dryer, an equilibrium dryer, a conveyor dryer, a drum dryer or the like, and a method using a drum dryer is preferred.

The temperature and time for drying rice are preferably 0.1 to 8 hours at 20 to 90 캜, more preferably 0.5 to 6 hours at 40 to 90 캜, and more preferably 1 to 4 hours at 60 to 80 캜 .

However, in the case of retrograding rice by retort processing, the retort food generally contains much water as a product than the dried product, so that it is not necessary to dry the rice after the retort processing.

The method of manufacturing the low protein rice of the present invention, which comprises washing the treated rice obtained by proteolytic treatment of uncooked rice as described above, steaming the rice with oil to the rice, and then drying the rice, The low-protein fried rice produced by the method of producing the low-protein rice of the present invention, in which the dried low-protein-treated rice is subjected to protein decomposition treatment, the treated rice obtained is washed and then fried with oil, And it is possible to prevent the rice from collapsing. As a result, low-protein rice can be distributed in the same manner as rice, not in retort-packed rice. Even with the same amount of rice, the capacity and weight become smaller as compared with retort-packed low-protein rice containing a large amount of water, which is advantageous in terms of distribution.

In addition, since the dried product of the low-protein fried rice and the low-protein steamed rice obtained by the production method of the present invention is in the form of uncooked rice, unlike the retort packed rice, the amount of rice used can be freely adjusted, Can be widely used.

According to the production method of the present invention, it is possible to produce a low protein rice having a rich taste and high energy. Since the energy of rice is high as compared with the conventional rice in which the protein content is not reduced, the kidney disease patient can prevent the intake energy from lowering by eating the low protein rice produced by the production method of the present invention.

The dried product of the low-protein fried rice and the low-protein-steamed rice of the present invention is characterized in that the grain of rice is hardly collapsed at the time of distribution and cooking, is rich in flavor, and has high energy.

After the enzyme-treated rice is washed and the water is removed by immersing the rice in the oil below 90 ° C before frying with oil, it is possible to remove the rice in the state of being scattered separately without attaching the rice grains to each other at the time of preparation, You can get rice.

The food of another aspect of the present invention is obtained by cooking low protein rice obtained by the above-described production method. Particularly, the case of using the low-protein fried rice as the low-protein rice is the food of the fourth mode.

The low-protein rice of the present invention can be cooked by, for example, cooking, steamed cooking, and the like.

When the low protein rice is cooked using a cooking machine, the mass ratio of rice to water is preferably 1: 0.5 to 2. 1: 0.7 to 1.5 is more preferable, and 1: 0.8 to 1.2 is particularly preferable.

In the present invention, steamed cooking refers to steamed cooking in which a vessel containing boiling water and rice is placed in a commercial steamer, or steamed steam is cooked in a steamed state. When the low protein rice of the present invention is steamed and cooked, the ratio of the boiling water to the mass of the rice is preferably 1: 0.5 to 2, more preferably 1: 0.7 to 1.5, and particularly preferably 1: 0.8 to 1.2. It is preferable to put the steamed steam in a commercial steamer for about 3 to 15 minutes.

In addition, the low protein rice of the present invention can be cooked in the same manner as uncooked rice to make various foods. Examples of such foods include snack rice, rice balls, rice cakes, fried rice, canned foods, bread, and the like.

In another aspect of the present invention, there is provided a method for producing low-protein steamed rice comprising the steps of: subjecting raw rice to proteolytic treatment, washing the resultant treated rice, immersing the rice in oil at 90 DEG C or lower to remove water, Wherein the rice is steam-treated. In the method for producing the low-protein-steamed rice, the method of producing the low-protein steamed rice according to the fifth aspect is a method in which the steamed rice is steamed.

The same raw rice as used in the above-described method for producing low-protein fried rice can be used, and the method of protein decomposition treatment, the method of washing processed rice, and the method of removing water, Can be carried out in the same manner as the method in the method.

The immersion treatment of the treated rice in oil in the present invention will be described.

It is preferable that the immersion treatment in oil is performed under conditions that most of the water adhering to the rice can be removed. More specifically, it is preferable to carry out the immersion for 5 seconds or longer at least once, and the immersion for 10 seconds to 24 hours at least once , More preferably from 2 to 10 times. When water is to be efficiently removed in a relatively short manufacturing time, for example, a method of performing immersion for 5 seconds to 10 minutes once to 10 times while physically vibrating the rice to be immersed may be performed. In order to increase the working efficiency of the production, it is also possible to carry out the immersion in the oil in a time period during which no human work is performed, specifically, one night after the protein decomposition treatment for one day (16 to 24 hours).

It is considered that by carrying out immersion treatment in oil, adhesion of the rice balls after the steamed treatment is almost eliminated even if steam treatment is performed.

The oil to be used for soaking may be any oil that is in a liquid state at the time of soaking. Specifically, the oil used for soaking may be soybean oil, vegetable oil, corn oil, cottonseed oil, safflower oil, olive oil, rice bran oil, palm oil, palm oil, Ester exchange oil and the like, and among them, vegetable oil and soybean oil are preferable. For example, when palm oil having a melting point of 50 ° C or palm oil having a melting point of 26 ° C is used, it is preferable to carry out the immersion treatment at a temperature at which the oil used becomes a liquid state because it is a solid at 25 ° C. For example, it is preferable to perform the immersion treatment at 50 to 90 ° C in the case of using palm frankincense and at 26 to 90 ° C in the case of using palm oil.

The steam treatment in the present invention will be described.

Examples of the steam treatment in the present invention include steaming rice, steaming and baking rice, and heating steam to rice.

A method of steaming rice is to put steamed rice in boiling water and rice containers into a commercial steamer, or steamed steam to cook steamed rice. In the case of steamed cooking, the ratio of the boiling water to the mass of rice is preferably 1: 0.5 to 2, more preferably 1: 0.7 to 1.5, and particularly preferably 1: 0.8 to 1.2. It is desirable to put the steamed steam in a commercial steamer for about 3 to 15 minutes.

And a method of steaming and baking rice using a steam oven.

The temperature and time for baking and baking rice are preferably from 100 to 180 ° C for 3 to 30 minutes, more preferably from 100 to 160 ° C for 3 to 30 minutes, more preferably from 100 to 140 ° C for 3 to 30 minutes desirable.

According to the production method of the present invention, a low protein-steamed rice with little sticking of rice balls after steam treatment can be produced.

The food of another aspect of the present invention is food such as rice ball or fried rice obtained by cooking low-protein steamed rice obtained by the above-described manufacturing method. And, when the low-protein-steamed rice is low-protein steamed rice obtained by the production method of the fifth aspect, the cooked food is food such as rice ball or fried rice of the sixth aspect.

The low-protein-steamed rice obtained by the production method of the present invention can be directly eaten or cooked to produce foods, and retort packed for long-term preservation. Examples of the cooking method include forming cooking, fried cooking, and the like, and various foods such as rice ball, fried rice, and the like can be produced. Retort packaged low protein steamed rice can be eaten by heating in a microwave or hot water.

Another aspect of the present invention is a method for producing a dried product of a low-protein-steamed rice as described above. When the low-protein-steamed rice is the low-protein steamed rice obtained by the method of the fifth aspect in the method for producing a dried product of the low-protein-steamed rice, the low-protein steamed rice of the seventh aspect Lt; / RTI >

By drying low-protein-steamed rice with a hot-air dryer or the like, a dried product of low-protein-steamed rice can be obtained. Since the dried product of the low-protein-steamed rice is subjected to an immersion treatment in oil, there is almost no adhesion between the rice grains.

The food of still another aspect of the present invention is a food such as cooked rice or fried rice obtained by cooking a dried product of the low protein-steamed rice obtained by the above-described manufacturing method. The cooked food in the case where the dried product of the low-protein-steamed rice is a dried product of the low-protein steamed rice obtained by the production method of the seventh aspect is a food such as a cooked rice or a stir-fried rice in the eighth aspect.

Unlike the steamed rice before steam drying, the dried rice of the low protein steamed rice has the same shape as that of the uncooked rice. Therefore, the amount of rice can be freely adjusted, is easy to use, and can be widely used for foods such as rice cooked rice and fried rice.

Another aspect of the present invention is a low-protein fried rice, that is, the ninth aspect is a low-protein fried rice produced by washing processed rice obtained by proteolytic treatment of uncooked rice and then frying with oil. The description related to the preparation of the low protein fried rice in the ninth aspect is the same as the description related to the method of producing the low protein fried rice in the third embodiment.

In another aspect of the present invention, the low-protein steamed rice is washed by treating the rice obtained by proteolytic treatment of uncooked rice, then immersing the rice in oil at 90 ° C or less to remove water, It is a low protein steamed rice produced. The description related to the production of the low-protein-steamed rice is the same as the description related to the production of the low-protein steamed rice described above. And, the low protein steamed rice produced by performing the above steam treatment is a low protein steamed rice of the tenth aspect.

The explanation related to the preparation of the low protein steamed rice in the tenth aspect is the same as the explanation related to the production of the low protein steamed rice of the fifth aspect.

In another aspect of the present invention, the dried product of the low-protein-steamed rice is a dried product of the low-protein steamed rice produced by drying the low-protein steamed rice as described above. The description related to the production of the dried product of the low-protein-steamed rice is the same as the description related to the method for producing the dry product of the low-protein-steamed rice described above. The low protein steamed rice of the tenth aspect is a dried product of the low protein steamed rice of the tenth aspect when the low protein steamed rice in the dried product of the low protein steamed rice is the low protein steamed rice obtained by the production method of the tenth aspect.

The description related to the production of the dried product of the low protein steamed rice of the tenth aspect is the same as the description related to the method for producing the dried product of the seventh aspect.

In another aspect of the present invention, there is provided a method for producing low-

Protein decomposition treatment of uncooked rice, cleaning of the obtained treated rice, and then oil is attached to rice,

Smoothing the rice with the oil attached thereto, and

Further comprising drying the rice after allowing the rice to gel,

Attaching the oil to the rice is to immerse the rice in an oil-containing saliva index containing oil,

The luxury of the rice is to bake and bake rice,

Wherein said oil containing needle index comprises water and oil,

Wherein the oil is at least one oil selected from the group consisting of soybean oil, seed oil, corn oil, cottonseed oil, safflower oil, olive oil, rice bran oil, palm oil, palm oil,

The content of oil in the oil-containing needle index is 0.17 to 2.5 mm with respect to 1 g of the uncooked rice,

The content of oil in the oil-containing needle index is 4 to 50% (vol./vol.),

The content of water in the oil-containing needle index is 50 to 96% (vol./vol.),

It is preferable that the amount of the oil-containing needle index relative to 100 parts by mass of uncooked rice is 100 to 1000 parts by mass.

In another aspect of the present invention, there is provided a method for producing low-

Protein decomposition treatment of uncooked rice, cleaning of the obtained treated rice, and then oil is attached to rice,

Smoothing the rice with the oil attached thereto, and

Further comprising drying the rice after the rice has been hydrolyzed,

The attachment of the oil to the rice is to immerse the rice in the oil-containing emulsion immersion liquid,

The luxury of the rice is to bake and bake rice,

Wherein the oil-containing emulsion liquid immersion liquid contains water, oil and an emulsifier,

Wherein the oil is at least one oil selected from the group consisting of soybean oil, seed oil, corn oil, cottonseed oil, safflower oil, olive oil, rice bran oil, palm oil, palm oil,

Wherein the emulsifier is at least one emulsifier selected from the group consisting of lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters and sorbitan fatty acid esters,

The oil content in the oil-containing emulsion liquid immersion liquid is 1 to 50% by mass,

The content of the emulsifier in the oil-containing emulsion immersion liquid is 0.01 to 10% by mass,

The content of water in the oil-containing emulsion liquid immersion liquid is 40 to 98.99 mass%

The amount of the oil-containing emulsion immersion liquid relative to 100 parts by mass of the uncooked rice is 100 to 1000 parts by mass,

It is preferable that the rice is steamed and baked at a temperature of 100 to 180 DEG C for 3 to 30 minutes.

[ Example ]

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

<< Low protein  Manufacture of rice (1) >>

Various low - protein rice was prepared by using Indica rice as a raw rice raw material.

First, 0.5% by mass of protease (Protease M, Amano Enzyme Inc.) and 0.5% by mass of an emulsifier preparation (product name: Ryottoester SMO, manufactured by Mitsubishi Chemical Corporation, composition: sucrose fatty acid ester 3.5 , 3.5% of glycerin fatty acid ester, 43% of oligosaccharide, and 50% of water) was dissolved. 350 ml of a reaction solution was added to 75 g of Indica rice (uncooked rice), and the mixture was subjected to enzymatic treatment with stirring at 42 캜 for 24 hours with a stirrer. 350 ml of water was added to the enzyme-treated rice, and the mixture was stirred for 10 minutes with a stirrer and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, the low-protein rice of Indica rice was prepared by performing the following treatment.

[Comparative Example 1]

(Handling of Indica rice)

The undigested Indica rice was dried by air drying at 70 ° C for 90 minutes to obtain low protein Indica rice.

[Comparative Example 2]

(Steam treatment of Indica rice)

The Indica rice without moisture was steamed in the steamer for 5 minutes and then dried by air drying at 70 ° C for 90 minutes to obtain low-protein Indica rice.

[Example 1]

(Fried rice of Indica rice)

Indica rice minus moisture was fried for 30 seconds in corn oil (trade name: Nisshin Konyu, Nissin Oil Ryo Group Co., Ltd.) at 180 ° C to obtain low protein indica rice (low protein indica fried rice).

&Lt; Measurement of moisture content of rice &

The moisture content of the rice was measured using a moisture meter (SMART SYSTEM 5, CEM Corporation). The results are shown in Table 1.

Table 1 Water content (g / 100g) Raw materials Indica rice (uncooked rice) 12.6 The rice of Comparative Example 1 15.1 The rice of Comparative Example 2 13.5 The rice of Example 1 6.9

According to the production method of the present invention, low-protein rice having a moisture content of 10% by mass or less and good preservability was obtained.

&Lt; Measurement of protein content of rice &

The protein content in the dried product of rice was measured by the Kjeldahl method. The results are shown in Table 2.

Table 2 Protein content
(g / 100 g dry weight) Raw materials Indica rice (uncooked rice) 8.68 After the protein decomposition treatment and washing, rice with moisture removed 0.87

Protein degradation by proteolytic enzymes reduced the protein content up to 1/10 of the raw rice. Since the amount of protein is calculated on the basis of 100 g dry weight, the protein content of rice (rice of Comparative Examples 1 and 2, or rice of Example 1) subjected to steamed, steamed or fried rice without moisture is shown in Table 2 is the same as the protein content of rice minus the water content shown in Fig.

&Lt; Evaluation of collapsibility of rice >

10 g of rice was shaken for 3 minutes using a shaker (MiniShaker MVS-1, manufactured by Ajinomoto) with a sieve having a diameter of 1400 탆 set therein. After 3 minutes, the collapse state of the rice grain was visually confirmed on the sieve. When the shape of the rice grains was maintained without degrading the rice grains after vibration, it was evaluated as A, and when the shape of the rice grains could not be maintained due to the collapse of the rice grains after the vibration, it was evaluated as B. The results are shown in Table 3.

Table 3 Shape of rice grain (collapsibility) Raw materials Indica rice (uncooked rice) A The rice of Comparative Example 1 B The rice of Comparative Example 2 B The rice of Example 1 A

When the rice was sifted and subjected to a physical load, the rice balls of Comparative Example 1 and Comparative Example 2 collapsed, but the rice balls of the raw material Indica rice were not collapsed. From this, it was found that by performing the frying treatment, the physical strength of the low-protein-treated rice grains can be increased, and as a result, a low-protein rice in which the rice grains are hardly collapsed at the time of distribution can be obtained.

<Evaluation of hardness of cooked rice and steamed rice>

The raw Indica rice (uncooked rice) or the rice of Example 1 was cooked in a dry season (manufactured by Mitsubishi IH Insulating Rice Cooker, NJ-KH10S type, manufactured by Mitsubishi Denki Kikai Kikai Co., Ltd.) to obtain swirling rice. The cooking method was performed referring to the method of Suzuki et al. (Japanese Nutrition and Dietary Reference 36 (5), 389-392, 1983). 200 ml of water was poured into the cooking machine, and a metal pudding cup in which 10 g of water was added to 10 g of rice was placed in a pot and cooked in a mode of "rice white, fast rice" to obtain a rice cake.

In addition, the boiling water in the same proportion as that of the rice was put into the rice of Example 1, and steamed cooked in the steamer to make steamed rice. Hardness of the obtained rice bran and steamed rice was measured by the following method.

The hardness was measured by a device (RE-33005 RHEONER, YAMADEN) measuring the compressive stress of the material by linear motion while filling 10 g of the rice with steamed rice and steamed rice in a container having a diameter of 40 mm and a height of 15 mm. The measurement was carried out by using a plunger made of resin having a diameter of 20 mm and a height of 8 mm at a compression speed of 10 mm / s and a clearance of 5 mm twice.

The results are shown in Table 4.

Table 4 Hardness load (N) Ingredients of raw rice Indica rice (uncooked rice) 10.2 In the rice of Example 1 6.2 The steamed rice cooked in the rice of Example 1 13.0

The steamed rice cooked in rice had a higher hardness load than the rice cooked in the raw rice, but the hardness of the cooked rice was not problematic in both of them.

<Sensory Evaluation of Wrangles

Comparative Example 1, 2, and Example 1, and rice of the raw material Indica rice were cooked in the same manner as described in the evaluation of the hardness, and sensory evaluation was performed on the appearance, softness, richness and taste Respectively. Each item was evaluated by the following evaluation criteria. The results are shown in Tables 5-7.

[Appearance (1)]

A: It keeps the shape of rice grain.

B: The whole grain of 1/3 to 1/2 of rice grains has collapsed.

C: The grain of rice is broken down and the shape of the rice grain is not maintained.

[Appearance (2)]

A: The same color as the raw Indica rice (uncooked rice).

B: Raw materials Indica Rice (white rice) is white and uncomfortable.

[Degree of softness]

A: moderately good softness.

B: Smooth than A.

C: Very soft.

[Richness]

A: The taste is rich.

B: No taste (not the same as low protein rice).

[Taste or symbol]

A: Comprehensive evaluation, delicious or I like.

B: Comprehensive evaluation, middle of A and C.

C: Comprehensively evaluated and tasteless or unfavorable.

The rice of Comparative Example 1 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) C C C C Appearance (2) B B B B Softness C C C C Richness B B B B Taste or symbol C C C C

The rice of Comparative Example 2 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) B B B B Appearance (2) B B B B Softness B B B B Richness B B B B Taste or symbol B B B B

The rice of Example 1 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) A A A A Appearance (2) A A A A Softness A A A A Richness A A A A Taste or symbol A A A A

The appearance of the rice of the rice of Comparative Example 1 was bad, and it was evaluated that it was very soft and tasteless. On the other hand, in the case of the rice of Example 1, the color and the shape of the rice grain were almost the same as those of Indica rice, and in terms of taste, the rice was richer than commercially available low-protein rice. In addition, the rice bran of Comparative Example 2 was not evaluated to be smooth and delicious compared to the rice bran of Example 1, because the rice bran of 1/3 to 1/2 of the whole rice bran collapsed.

<< Low protein  Manufacture of rice (2) >>

Low - protein rice was prepared by using Indica rice or Japonica rice as raw rice raw material.

First, 0.5% by mass of protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. To 15 g of Indica rice or Japonica rice, 80 ml of the reaction solution was added and the mixture was subjected to enzyme treatment with stirring at 42 캜 for 16 hours with a stirrer. To the enzyme-treated rice, 80 ml of a buffer solution of pH 4.0 was added and stirred for 10 minutes with a stirrer and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, low-protein rice of Indica rice or Japonica rice was prepared by performing the following treatment.

[Comparative Example 3]

(Handling of Indica rice)

Indica rice minus water was dried by air drying at room temperature for 30 minutes to obtain low protein Indica rice.

[Comparative Example 4]

(Dried rice processing of japonica rice)

The low-protein japonica rice was obtained by drying the japonica rice except for water for 30 minutes at room temperature by air drying.

[Example 2]

(Fried rice of Indica rice)

Indica rice minus moisture was fried for 30 seconds with 180 ° C seed oil (trade name: Nissin Canola Oil Co., Ltd., Nissin Oil Group) to obtain low protein indica rice (low protein indica fried rice).

[Example 3]

(Fried rice of japonica rice)

The low-protein japonica rice (low protein japonica fried rice) was obtained by frying japonica rice minus moisture with rice seed oil (trade name: Nissin Canola oil, product of Nissin Oil Group Co., Ltd.) at 180 캜 for 30 seconds.

&Lt; Measurement of moisture content of rice &

The water content of the rice was measured using a heated dry type moisture meter (MS-70, A & D Co., Ltd.). The results are shown in Table 8.

Table 8 Water content (g / 100g) Raw materials Indica rice (uncooked rice) 11.75 Raw japonica rice (uncooked rice) 12.09 The rice of Example 2 3.86 The rice of Example 3 7.24

According to the production method of the present invention, low-protein rice having a moisture content of 10% by mass or less and good storability was obtained.

&Lt; Measurement of protein content of rice &

The protein content in the dried product of rice was measured by the Kjeldahl method. The results are shown in Table 9.

Table 9 Protein content (g / 100 g dry weight) Raw materials Indica rice (uncooked rice) 7.61 Raw japonica rice (uncooked rice) 6.28 After proteolytic treatment and rinsing, water was removed from Indica rice 0.24 After proteolytic treatment and washing, JAPONICA RICE 0.24

By performing proteolytic treatment with protease, the protein content was reduced to 1/25 of the raw rice in any kind of rice. Since the protein content is calculated on the basis of the dry weight of 100 g, the protein content of the rice (rice of Comparative Examples 3 and 4, or rice of Examples 2 and 3) after airless or fried rice treated with water is shown in Table 9 Is the same as the protein content of rice minus the water content shown in Fig.

&Lt; Evaluation of collapsibility of rice >

The collapse state of the rice grain of the raw rice and the prepared low-protein rice was evaluated in the same manner as the evaluation method described above. The results are shown in Table 10.

Table 10 Shape of rice grain (collapsibility) Raw materials Indica rice (uncooked rice) A Raw japonica rice (uncooked rice) A The rice of Example 2 A The rice of Example 3 A

When the rice was sieved and subjected to a physical load, the rice balls of Comparative Example 3 and Comparative Example 4 collapsed, but the rice balls of Example 2 and Example 3 did not collapse. Therefore, it has been found that by performing the frying treatment, the physical strength of the low-protein-treated rice grains can be increased, and as a result, a low-protein rice in which the rice grains are hardly collapsed at the time of distribution can be obtained.

<Sensory Evaluation of Wrangles

Rice of Comparative Examples 3 and 4 and Examples 2 and 3 were cooked in the same manner as the cooking method described in the evaluation of hardness, and four panelists were subjected to sensory evaluation for appearance, softness, richness and taste . Each item was evaluated by the same evaluation criteria as the evaluation criteria described above except for the appearance (2) described below.

[Appearance (2)]

Comparative Example  3 and Example  About 2

A: The same amount of white as the raw Indica rice (uncooked rice).

B: Raw materials Indica Rice (white rice) is white and uncomfortable.

Comparative Example  4 and Example  About 3

A: The same amount of white as rice pomace rice (raw rice).

B: Raw japonica rice (white rice) is white and incongruous.

The rice of Comparative Example 3 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) c C C C Appearance (2) B B B B Softness C C C C Richness B B B B Taste or symbol C C C C

The rice of Comparative Example 4 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) C C C C Appearance (2) B B B B Softness C C C C Richness B B B B Taste or symbol C C C C

The rice of Example 2 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) A A A A Appearance (2) A A A A Softness A A A A Richness A A A A Taste or symbol A A A A

The rice of Example 3 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) A A A A Appearance (2) A A A A Softness A A A A Richness A A A A Taste or symbol A A A A

It was evaluated that the rice bran of Comparative Example 3 and Comparative Example 4 had poor appearance and was so smooth that there was no taste. On the other hand, the rice seaweeds of Examples 2 and 3 are almost the same as those of Indica rice or Japonica rice in terms of color and grain shape, and in terms of taste, they are richer than commercially available low-protein rice It was evaluated as delicious.

<< Evaluation of Energy, Lipid Content and Mineral Content of Rice >>

The energy, lipid content and minerals content of the low protein rice of Example 2 and Comparative Example 3 were analyzed. The results are shown in Table 15. Lipid was acid decomposition method, sodium content and potassium content were measured by atomic absorption spectrophotometry (lower limit of quantification: 1 mg / 100g), phosphorus content by ICP emission analysis and ash by direct method. The amount of carbohydrate was the amount obtained by subtracting the amount of moisture, protein, lipid and ash from the whole sample.

In addition, the energy of the rice of Example 2 and the rice of Comparative Example 3 were determined by multiplying the respective analysis values by the energy conversion coefficient according to the nutrition labeling standard (the 1951 Ministry of Health, Labor and Welfare Notice No. 176). That is, the protein was multiplied by a factor of 4 kcal / g for lipids, 9 kcal / g for lipids, and 4 kcal / g for carbohydrates.

Table 15 Analysis item Example 2 Comparative Example 3 Energy (kcal / 100g) 437 388 Carbohydrate (g / 100 g) 79.1 93.7 Lipid (g / 100g) 13.2 1.3 Ash (g / 100g) 0.2 0.1 Sodium content (mg / 100g) Not detected Not detected Phosphoric acid content (mg / 100g) 24.3 27.9 Potassium content (mg / 100g) 1.4 Not detected

From the above results, it was confirmed that the low protein rice obtained by the production method of the present invention had a higher lipid amount and higher energy than the low protein rice obtained by air-drying the low protein rice.

<< Low protein  Manufacture of rice (3) >>

Low - protein rice was prepared by using Indica rice as a raw rice raw material.

First, 0.65 mass% of protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. 350 ml of a reaction solution was added to 75 g of Indica rice (uncooked rice), and the mixture was subjected to enzymatic treatment with stirring at 42 캜 for 24 hours with a stirrer.

350 ml of water was added to the enzyme-treated rice, and the mixture was stirred for 10 minutes with a stirrer and washed.

The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, the low-protein rice of Indica rice was prepared by performing the following treatment.

[Example 4]

(Cold frying treatment of Indica rice)

Indica rice minus water was fried for 90 seconds with 130 캜 seed oil (trade name: Nissin Canola Oil Co., Ltd., Nissin OILIO GROUP) to obtain low protein indica rice (low protein indica fried rice).

&Lt; Evaluation of collapsibility of rice >

The collapse state of the rice grain of the obtained low-protein Indica rice (low-protein Indica fried rice) was evaluated in the same manner as the evaluation method described above. The results are shown in Table 16.

Table 16 Shape of rice grain (collapsibility) Example 4 A

From the above results, it was found that even if the low-temperature frying treatment is carried out, the low-protein treated rice can be increased in physical strength and the low protein rice in which the grain of rice is hardly collapsed at the time of distribution can be obtained.

<Sensory Evaluation of Wrangles

The rice of Example 4 was cooked in the same manner as the cooking method described in the evaluation of hardness, and the panel was subjected to sensory evaluation for appearance, softness, richness, and taste (taste). Each item was evaluated with the same evaluation criteria as the evaluation criteria described above. The results are shown in Table 17.

Table 17 Example 4 Panel 1 Panel 2 Panel 3 Panel 4 Appearance (1) A A A A Appearance (2) A A A A Softness A A A A Richness A A A A Taste or symbol A A A A

From these results, it was found that even when fried at 130 캜 for 90 seconds, the rice grain is hardly collapsed as in the case of frying at 180 캜, and a low-protein rice with excellent taste is obtained.

<< Low protein  Manufacture of rice (4) >>

As a raw rice raw material, low - protein fried rice was prepared by frying at low temperature using Indica rice or Japonica rice.

First, 0.5% by mass of protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. To 15 g of Indica rice or Japonica rice, 75 ml of the reaction solution was added and the mixture was subjected to enzyme treatment with stirring at 42 캜 for 24 hours with stirring. 80 ml of a buffer solution of pH 4.0 was added to the enzyme-treated rice, which was stirred for 10 minutes with a stirrer and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, low protein fried rice of Indica rice or Japonica rice was prepared by the following treatment.

[Example 5]

(Low-temperature frying treatment after oil immersion treatment, Indica rice)

A container containing 75 ml of seed oil (trade name: Nissin Canola Oil Co., Ltd., product name: Nissin Canola Oil Co., Ltd.) at 25 ° C was prepared, and a metal colander containing 15 g of indiccha protein rice with no water removed was placed in a container containing the above- Was immersed in oil for 5 seconds. Then, the metal scoop was taken out of the container, and again the metal scoop was placed in a container filled with the vegetable oil, and the rice was immersed again in the oil for 5 seconds. This immersion operation was repeated to perform immersion for 5 seconds in total for 10 times. By this operation, the water adhered to the rice was removed, and water droplets were accumulated under the container containing the oil. The oil treated with the immersion-treated rice was removed with a metal filter, and then fried for 240 seconds with a seed oil (trade name: Nissin Canola Oil Co., Ltd.) at 130 ° C to obtain low-protein indica fried rice (moisture content: 10.8% by mass).

[Example 6]

(Low temperature frying after oil immersion treatment, japonica rice)

The low-protein japonicaca fried rice (moisture content: 12.6 mass%) was obtained in the same manner as in Example 5 except that Japonica rice except for water was used instead of Indica rice in which water was omitted.

[Example 7]

(Low-temperature frying treatment after oil immersion treatment, Indica rice)

(10.5 mass% of moisture) of low-protein Indica fried rice was prepared in the same manner as in Example 5, using Indigo rice at a temperature of 75 캜 instead of 25 캜 of seed oil (trade name: Nissin Canola Oil, ).

[Example 8]

(Low-temperature frying without oil immersion treatment, Indica rice)

In order to confirm the effect of the immersion treatment, the Indica rice without water was fried for 240 seconds with a seed oil (trade name: Nissin Canola Oil Co., Ltd., product of Nissin Oil Group Co., Ltd.) at 130 ° C without oil immersion, To obtain rice (moisture content: 10.6% by mass).

&Lt; Observation of adhesion state of rice grains >

The attachment state of rice grain of low-protein Indica fried rice or low-protein japonica fried rice obtained by frying treatment at low temperature was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 18.

[Attachment state of rice grain]

A: One egg of rice is scattered, and there is little or no adhesion of rice grains.

B: A few pieces of rice grains are attached.

C: A lot of rice grains are attached.

Table 18 Evaluation result of adhesion state of rice grain of each rice Oil immersion conditions Attachment state of rice grain The low protein Indica fried rice of Example 5 Immersion temperature 25 ℃
10 seconds of immersion for 5 seconds A The low protein japonica fried rice of Example 6 Immersion temperature 25 ℃
10 seconds of immersion for 5 seconds A The low protein Indica fried rice of Example 7 Immersion treatment temperature 75 캜
10 seconds of immersion for 5 seconds A The low protein Indica fried rice of Example 8 Not immersed C

As can be seen from the results of Table 18, it was found that when the frying treatment was performed at a low temperature of 130 占 폚, the rice after the immersion treatment was not adhered to the rice as compared with the case without the immersion treatment. However, the low-protein Indica fried rice having the rice grain-adhering lot of Example 8 was adhered to such a degree that the attachment of the rice grain could be deteriorated by the physical force. Further, as can be seen from the experimental results to be described later, even the low-protein Indica fried rice having a lot of rice grain adhered to Example 8 hardly adheres to rice, and low-protein rice of excellent taste and texture is obtained I know.

<Sensory Evaluation of Wrangles

The low protein Indica fried rice of Example 5, the low protein Japonica fried rice of Example 6, the low protein Indica fried rice of Example 7, and the low protein Indica fried rice of Example 8 (not dipped) We cooked with semi-season (Mitsubishi IH hot rice cooker, NJ-KH10S type, Mitsubishi DENKO Home Appliances Co., Ltd.) The cooking method was performed referring to the method of Suzuki et al. (Japanese Nutrition and Dietary Reference 36 (5), 389-392, 1983). 200 ml of water was poured into the cooking machine, and a metal pudding cup in which 10 g of water was added to 10 g of rice was placed in a pot and cooked in a mode of "rice white, fast rice" to obtain a rice cake. Sensory evaluation was performed on appearance, softness, richness, and taste (symbol) of the resulting scent according to the following sensory evaluation criteria.

<Sensory evaluation standard of the anti-American>

[Appearance (1)]

A: It keeps the shape of rice grain.

B: The whole grain of 1/3 to 1/2 of rice grains has collapsed.

C: The grain of rice is broken down and the shape of the rice grain is not maintained.

[Appearance (2)]

For Examples 5, 7 and 8

A: The same color as the raw Indica rice (uncooked rice).

B: Raw materials Indica Rice (white rice) is white and uncomfortable.

Example 6

A: The same color as the raw japonica rice (uncooked rice).

B: Raw japonica rice (white rice) is white and incongruous.

[Degree of softness]

A: moderately good softness.

B: Smooth than A.

C: Very soft.

[Richness]

A: The taste is rich.

B: No taste (not the same as low protein rice).

[Taste or symbol]

A: Comprehensive evaluation, delicious or I like.

B: Comprehensive evaluation, middle of A and C.

C: Comprehensively evaluated and tasteless or unfavorable.

Table 19 Evaluation results of the low protein fried rice obtained in Examples 5 to 8 The low protein Indica fried rice of Example 5 The low protein japonica fried rice of Example 6 The low protein Indica fried rice of Example 7 The low protein Indica fried rice of Example 8 Appearance (1) A A A A Appearance (2) A A A A Softness A A A A Richness A A A A Taste or symbol A A A A

From these results, in Example 8, in which no immersion treatment with oil was performed before the frying treatment, a large number of rice grains adhered to a number of rice grains existed. However, in the case of rice grains, adhesion of rice grains was hardly observed, And that a low protein bite was obtained. In Examples 5 to 7 in which the dipping treatment was carried out before frying treatment, low-protein rice having excellent appearance and texture was obtained in the same manner as in the case without dipping treatment.

It was also found that low-protein rice with excellent appearance and texture is obtained for Japonica rice as for Indica rice.

<< Oil Immersion  Confirmation of removal of water by collection >>

Preparation of Low-Protein Rice as described above The low-protein Indica rice minus the moisture obtained in (4) was used to confirm the water removal by oil immersion treatment.

First, 15 g of low protein Indica rice before draining the water was put into a metal colander to drain water, and the amount of water removed was measured (measurement value: 3603 ㎕). Next, the low protein Indica rice except for the water was immersed in a container containing 200 ml of vegetable oil (trade name: Nissin Canola Oil Co., Ltd., product name: Nissin Oil Co., Ltd.) at 25 ° C for 5 seconds and then the metal scoop was taken out of the container, I whipped.

At this time, the immersion oil used was placed in a centrifuge tube and centrifuged (condition: 3000 rpm, 10 minutes) to separate water. The bottom of the centrifuge tube was quantitated with a micropipette and the amount of water was taken as the amount of water removed from the rice once per immersion. Then, rice without oil was placed in a container filled with 200 ml of other seed oil at 25 ° C and immersed again for 5 seconds. Then, the metal colander was taken out of the container and the oil was removed. At that time, the immersion oil used was put in a centrifuge tube and centrifuged (condition: 3000 rpm, 10 minutes) to separate water. The bottom of the centrifuge tube was quantified with a micropipette and the amount of water was taken as the amount of water removed from the rice twice the immersion time. In the same manner, immersion in the seed oil was performed 9 times in total, and the amount of water removed from the rice was determined for each immersion treatment. The amount of water removed is shown in Table 20.

Each of the obtained sample rice was fried for 240 seconds with a seed oil (product name: Nissin Canola Oil Co., Ltd., product of Nissin Oil Group Co., Ltd.) at 130 캜 to obtain low protein indica fried rice.

&Lt; Observation of adhesion state of rice grains >

The attachment state of the rice grain of the obtained low-protein Indica fried rice was visually observed and evaluated according to the same evaluation criteria as in Examples 5 to 8. [ The results are shown in Table 20.

Table 20 Sample
Amount of water removed
(Μl) After frying
Attachment state of rice grain Rice immediately after draining 3603 C

Number of immersion in oil
(The immersion time is
5 seconds)



One rice 2640 B Two rice dishes 86 A 3 times rice 48 A 4 times rice 28 A 5 times rice 21 A 6 times rice One A 7 times rice 0.4 A 8 times rice 0.1 A 9 times rice 0 A

From the results shown in Table 20, it was found that when the oil immersion for 5 seconds was performed once for the rice with the water removed, most of the water adhered to the rice could be removed and the adhesion of the rice flour after the frying treatment could be reduced. Further, it was found that when rice dipping for 5 seconds or more was performed twice or more on rice minus water, there was no adhesion of rice bran after frying treatment. It is considered that most of the rice adhered water is removed if 5 seconds of immersion of oil for 5 seconds is performed from the fact that no water is removed when rice dipping is performed for 6 seconds or more for 5 seconds.

<< Low protein  Manufacture of rice (5) >>

Low - protein steamed rice and its dried product were prepared using Indica rice as raw rice raw material.

First, 0.5% by mass of protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. To 15 g of Indica rice, 75 ml of a reaction solution was added, and the mixture was subjected to enzyme treatment with stirring at 42 캜 for 24 hours with a stirrer. 80 ml of a buffer solution of pH 4.0 was added to the enzyme-treated rice, which was stirred for 10 minutes with a stirrer and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, low-protein steamed rice of Indica rice and its dried product were prepared by the following treatment.

[Example 9]

(Oil immersion treatment, steam treatment, drying)

A container containing 75 ml of seed oil (trade name: Nissin Canola Oil Co., Ltd., product name: Nissin Canola Oil Co., Ltd.) at 25 ° C was prepared, and the metal syrup containing the indigcer protein rice (15 g) After immersing in the oil for 5 seconds, the metal scoop was removed from the container, and again the metal scoop was placed in the container, and the rice was again immersed in the oil for 5 seconds. This immersion operation was repeated to immerse for 5 seconds in total for 10 times. By this operation, the water adhered to the rice was removed, and water droplets were accumulated on the bottom of the container containing the oil. The oil immersed in the soaked rice was drained with a metal spatula and steamed in a commercial steamer for 5 minutes to obtain a low protein indica steamed rice. The resulting low protein indicatin rice was dried at 65 占 폚 for 2 hours using a drier (trade name: DN-62, manufactured by Yamato Scientific Co., Ltd.) to obtain a dried product (moisture content: 11.4 mass%) of low-protein indacachin rice. Dried rice was light rice as it was uncooked because it had low water content.

[Comparative Example 5]

(Steam treatment without oil immersion treatment, drying)

In order to confirm the effect of immersion treatment, Indica rice without moisture was steamed for 5 minutes in a commercial steamer without oil immersion treatment to obtain low protein indica steamed rice. The obtained low-protein indicaturated rice was dried at 65 ° C for 2 hours to obtain a dried product (moisture content: 11.3% by mass) of low-proteinindicatinated rice. Dried rice was light rice as it was uncooked because it had low water content.

&Lt; Observation of adhesion state of rice grains >

The adhesion state of the rice grains in the dried product of the obtained low protein indica steamed rice was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 21.

A: One egg of rice is scattered, and there is little or no adhesion of rice grains.

B: A few pieces of rice grain are attached.

C: A lot of rice grains are attached.

D: Starch is eluted from the rice grains, and most of the rice grains are adhered to form lumps.

Table 21 Result of evaluation of adhesion state of rice grain of each dry rice Oil immersion conditions Attachment state of rice grain The low protein indica steamed rice of Example 9 Immersion temperature 25 ℃
10 seconds of immersion for 5 seconds A The low protein indica steamed rice of Comparative Example 5 Not immersed C Example 9: Drying of low-protein indicaturated rice Immersion temperature 25 ℃
10 seconds of immersion for 5 seconds A The dried protein of the low protein indica steamed rice of Comparative Example 5 Not immersed C

As can be seen from the results in Table 21, it was found that many low-protein steamed rice had some rice grain adhered without oil immersion treatment, but the immersion treatment of oil resulted in no rice grain adherence .

From this, it has been found that for low-protein steamed rice, it is effective to immerse the oil before the fermentation process after the enzyme treatment.

<Sensory Evaluation of Wrangles

The dried product of the low-proteinindica rinse rice of Example 9 and the dried product of the low-proteinindicachin rice of Comparative Example 5 were cooked in the seasoning period (Mitsubishi IH rice cooker cooker NJ-KH10S type, manufactured by Mitsubishi Denki Domestic Appliances Co., Ltd.) I got a kick. The cooking method was performed referring to the method of Suzuki et al. (Japanese Nutrition and Dietary Reference 36 (5), 389-392, 1983). 200 ml of water was poured into the cooking machine, and a metal pudding cup in which 10 g of water was added to 10 g of rice was placed in a pot and cooked in a mode of "rice white, fast rice" to obtain a rice cake. The appearance, softness, flavor, and taste (taste) of the obtained bite-and-taste taste were evaluated by sensory evaluation based on the following sensory evaluation criteria. The results are shown in Table 22.

[Appearance (1)]

A: It keeps the shape of rice grain.

B: The whole grain of 1/3 to 1/2 of rice grains has collapsed.

C: The grain of rice is broken down and the shape of the rice grain is not maintained.

[Appearance (2)]

A: The same color as the raw Indica rice (uncooked rice).

B: Raw materials Indica Rice (white rice) is white and uncomfortable.

[Degree of softness]

A: moderately good softness.

B: Smooth than A.

C: Very soft.

[Richness]

A: The taste is rich.

B: It has no taste (it is the same as low-protein rice on the market).

[Taste or symbol]

A: Comprehensive evaluation, delicious or I like.

B: Comprehensive evaluation, middle of A and C.

C: Comprehensively evaluated and tasteless or unfavorable.

Table 22 Evaluation results of the low protein rice obtained in Example 9 The low-protein Indica-steamed rice of Example 9 Appearance (1) A Appearance (2) A Softness A Richness B Taste or symbol A

As can be seen from the results of Table 22, it was found that the rice bran was immersed in the dried product of the low protein steamed rice so that the rice was not adhered to each other.

From this, it was found that, for the dried product of the low-protein steamed rice, it is effective to immerse the oil before the fermentation after the enzyme treatment.

<< Low protein  Manufacture of rice (6) >>

Using the Indica rice as a raw rice raw material, low - fat, roasted rice and its dried product were prepared.

First, 0.5% by mass of protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. To 15 g of Indica rice, 75 ml of a reaction solution was added, and the mixture was subjected to enzyme treatment with stirring at 42 캜 for 24 hours with a stirrer. 80 ml of a buffer solution of pH 4.0 was added to the enzyme-treated rice, which was stirred for 10 minutes with a stirrer and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, the low protein starch-baked rice of Indica rice and the dried product thereof were prepared by the following treatments.

[Examples 10 to 16]

(Immersed in an oil-containing needle index, then steamed and dried)

A container filled with a seed oil (trade name: Nissin Canola oil, product of Nissin Oil Group Co., Ltd.) and water (hereinafter referred to as oil-containing soaked water) as shown in Table 23 was prepared, and a metal containing low protein Indica rice After the rice soaked in an oil-containing beaker, the beaker is immersed in the oil-containing beaker, then the metal beaker is removed from the beaker, and the metal beaker is again placed in the container. I took out the metal colander from the water and drained it. The low-protein Indica rice which had been soaked twice in this manner was steamed and steamed in a steam oven at 120 ° C for 10 minutes, and the Indica rice was turned upside down and further boiled for 10 minutes to obtain low protein baked rice. The obtained low protein, steamed and baked rice was dried naturally to obtain a dried product of low protein, steamed and baked rice.

<Observation of appearance>

Appearance of the dried product of the obtained low-protein roasted rice was visually observed, and the degree of attachment of the rice grain and the degree of the micronized rice were evaluated according to the following evaluation criteria. The results are shown in Table 23.

[Attachment state of rice grain]

None: One egg is scattered in rice, and there is little or no adhesion between rice grains.

Yes: There are some rice grains attached.

[The degree of rice Miho]

None: The same color as the raw material (uncooked).

In: White than raw (raw), there is a sense of incongruity.

As can be seen from the observation results of the attachment state of the rice balls in Table 23, when the low-protein roasted rice is immersed in the oil-containing needle index after the enzyme treatment and before roasting, the rice is not adhered to the rice, .

<Sensory Evaluation of Wrangles

Baked rice of low protein of Indica rice obtained in Examples 10 to 16 was cooked in the same manner as in Example 9 using a dry season NJ-KH10S type, manufactured by Mitsubishi Densaki Home Appliances Co., Ltd.) I got a scavenger. Sensory evaluation was carried out on the obtained scent according to the following sensory evaluation criteria. The results are shown in Table 23.

[Sensory Evaluation Criteria of Wrangler]

A: It has glossiness, transparency, viscosity, and richness in the scalding rice, and texture similar to that of Indica rice.

B: It is rich but has no gloss, transparency and viscosity.

C: No glossiness, no transparency, no fatness, and a texture of persimmon.

<< Low protein  Manufacture of rice (7) >>

Using low - protein Indica rice as a raw rice raw material, roasted and baked rice and its dried product were prepared.

First, 0.5% by mass of protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. The reaction solution was added to the Indica rice in the amount shown in Table 24, and the mixture was subjected to enzyme treatment with stirring at 42 DEG C for 24 hours with a stirrer. To the enzyme-treated rice, a buffer solution of pH 4.0 was added and stirred for 10 minutes with a stirrer and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, the low-protein baked rice of Indica rice and the dried product thereof were prepared by the following treatments.

[Examples 17 to 27]

(Immersed in an oil-containing needle index, then steamed and dried)

With the conditions shown in Table 24 or Table 25, preparation of roasted rice of low protein and dried product thereof was carried out in the same manner as in Example 10. The protein content in the dried product of the low protein baked rice obtained in Example 25 was measured by the Kjeldahl method, and it was confirmed that the low protein rice was produced by this treatment because the value was 0.81% by mass.

<Observation of appearance>

Appearance of the dried product of the obtained low-protein roasted rice was visually observed, and the degree of adhesion of the rice grain and the degree of the fine rice was evaluated according to the following evaluation criteria. The results are shown in Tables 24 and 25.

[Attachment state of rice grain]

None: One egg is scattered in rice, and there is little or no adhesion between rice grains.

Yes: There are some rice grains attached.

[The degree of rice Miho]

None: The same color as the raw material (uncooked).

In: White than raw (raw), there is a sense of incongruity.

As can be seen from the results of observation of the adhesion state of the rice balls in Tables 24 and 25, when the low-protein roasted rice is immersed in the oil-containing needle index after the enzyme treatment and before the steamed roast, the rice does not adhere, We also found that rice does not occur.

<Sensory Evaluation of Wrangles

The dried product of the low protein baked rice of the Indica rice obtained in Examples 17 to 27 was cooked in a half-season (Mitsubishi IH rice cooker cooker NJ-KH10S type, manufactured by Mitsubishi Denki Kikai Kikai Co., Ltd.)). Sensory evaluation was performed on the obtained scent according to the following sensory evaluation criteria. The results are shown in Tables 24 and 25.

[Sensory Evaluation Criteria of Wrangler]

A: It has glossiness, transparency, viscosity, and richness in the scalding rice, and texture similar to that of Indica rice.

B: It is rich but has no gloss, transparency and viscosity.

C: No glossiness, no transparency, no fatness, and a texture of persimmon.

<< Low protein  Manufacture of rice (8) >>

Using low - protein Indica rice as a raw rice raw material, roasted and baked rice and its dried product were prepared.

First, 0.5% by mass of protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. 4.0 L of the above reaction solution was added to 1200 g of the above-mentioned Indica rice (uncooked rice), and the mixture was subjected to enzyme treatment with stirring at 40 ° C for 24 hours with a stirrer. 4 L of water was added to the enzyme-treated rice, and the mixture was stirred with a stirrer for 10 minutes and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, the low-protein baked rice of Indica rice and the dried product thereof were prepared by the following treatments.

[Example 28]

(Preparation of emulsion immersion liquid)

An emulsion immersion liquid was prepared by the following method in the formulations shown in Table 26. Lecithin (product name: Lecithin DX, manufactured by Nissin Oil Group Co., Ltd.) was added to vegetable oil (product name: Nisshin Canola oil, product of Nissin Oil Group Co., Ltd.) And lecithin-containing vegetable oil was obtained. The lecithin-containing vegetable oil cooled to room temperature in water at room temperature was added and emulsified with stirring using a mixer (equipment name: VITA-PREP3, VITA-MIX (USA)) for 1 minute to obtain an oil immersion liquid.

Table 26 (% By mass) Vegetable oil 12.375 Pasty lecithin 0.125 water 87.500 Sum 100,000

(After immersion treatment by immersing immersion liquid of Indica rice, roasting, baking, drying)

The stainless steel dish containing 2 L of the emulsion immersion liquid was subjected to enzymatic treatment to remove the moisture, and then the metal scoop containing the indica rice was placed, and the indica rice was immersed in the emulsion soaking solution for 5 minutes. The metal scoop containing the indica rice was taken out from the oil immersion liquid, and the oil immersion liquid was well shaved. After that, Indica rice was steamed and steamed in a steam oven at 120 ° C for 10 minutes, turned over Indica rice, fried for 10 minutes, and baked to obtain low protein baked rice. Then, the low-protein baked rice was dried at 70 ° C for 2 hours to obtain a dried product of low protein baked rice.

<< Low protein  Manufacture of rice (9) >>

Low - protein rice was prepared by using Indica rice as a raw rice raw material.

First, 0.5% by mass of a protease (Protease M, Amano Enzyme Inc.) was dissolved in a buffer solution of pH 4.0 to prepare a reaction solution. 4.0 L of the above reaction solution was added to 1100 g of the above-mentioned Indica rice (uncooked rice), and the mixture was subjected to enzyme treatment with stirring at 40 캜 for 20 hours with a stirrer. 4 L of water was added to the enzyme-treated rice, and the mixture was stirred with a stirrer for 10 minutes and washed. The washed rice was placed in a metal sieve and the water was drained for about 30 minutes. Then, the low-protein baked rice of Indica rice and the dried product thereof were prepared by the following treatments.

[Example 29]

(Preparation of emulsion immersion liquid)

An emulsion immersion liquid was prepared in the following manner in the form shown in Table 27. (Lecithin DX, product of Nissin Oil Group Co., Ltd.) was added to vegetable oil (trade name: Nisshin Canola Oil, Nissin Oil Group Co., Ltd.) and heated at 80 캜 in a hot water bath to obtain lecithin And lecithin-containing vegetable oil was obtained. Lecithin-containing vegetable oil cooled to room temperature in water at room temperature was added and emulsified with stirring using a mixer (VITA-PREP3, VITA-MIX (USA)) for 1 minute to obtain an oil immersion liquid.

Table 27 (% By mass) Vegetable oil 4.95 Pasty lecithin 0.05 water 95.00 Sum 100.00

(Immersion treatment according to immersion liquid of Indica rice, roasting, baking, drying)

The stainless steel dish containing 2 liters of the emulsion immersion liquid was enzymatically treated, and the metal scoop containing the indigo rice was dewatered. The indica rice was immersed in the emulsion soak for 5 minutes. A metal scoop containing the above-mentioned Indica rice was taken out from the oil immersion liquid, and the oil immersion liquid was well removed. After that, Indica rice was steamed and boiled in a steam oven at 120 ° C for 10 minutes to obtain low-protein baked rice. Then, the low-protein baked rice was dried at 70 ° C for 2 hours to obtain a dried product of low protein baked rice.

&Lt; Measurement of moisture content of rice &

The moisture content of the rice of Examples 28 and 29 was measured in the same manner as in Example 1. The results are shown in Table 28.

&Lt; Measurement of protein content of rice &

The protein content in the dried product of Indica rice as a raw material and the roasted rice of low protein obtained in Examples 28 and 29 was measured by the Kjeldahl method. The results are shown in Table 28.

<Sensory Evaluation of Wrangles

Baked rice of the low protein obtained in Examples 28 and 29 was cooked in the same manner as in Example 1 and the sensory evaluation was carried out by the same evaluation criteria as in [Appearance (1)] and [Taste or symbol] of Example 1 Respectively. The results are shown in Table 28.

Table 28 Moisture content
(mass%) Protein content
(mass%) Appearance (1) Taste or symbol Example 28 17 0.77 A A Example 29 17 0.71 A A Indica rice - 6.33 - -

It was found that the low protein rice obtained by protein decomposition treatment and rinsing of the uncooked rice can be immersed in an emulsion emulsified with oil before baking to give a better effect to the solidification of the low protein rice and the taste after the rice cooking.

[Industrial applicability]

The present invention can provide a method for producing a low protein rice in which the rice grain is hardly collapsed at the time of distribution and cooking and the rice grain is less adhered at the time of cooking. Further, according to the production method of the present invention, a low-protein rice having a rich taste and high energy can be produced, and thus can be suitably used in the field of food production.

Claims (15)

A step of washing the treated rice obtained by proteolytic treatment of uncooked rice and attaching oil to the treated rice and then a step of gaining by steam treatment,
The step of adhering the oil may be carried out by immersing the treated rice in oil at 90 DEG C or less to remove water, immersing the treated rice in an oil-containing immersion index containing oil, At least one step selected from the group consisting of immersing the treated rice and washing the treated rice with water after applying the oil,
The content of oil in the oil-containing needle index is 4 to 50% (vol./vol.),
Wherein the content of oil in the oil-containing emulsion immersion liquid is 1 to 50 mass%. A process for producing a dried product of low-protein steamed rice, characterized by drying low-protein steamed rice obtained by the production method according to claim 1. A process for producing a food, characterized by cooking a dried product of the low-protein-steamed rice obtained by the production method according to claim 2. A process for producing food, characterized by cooking low-protein steamed rice obtained by the production method according to claim 1. A method of producing retort packed low-protein steamed rice, characterized in that the low-protein-steamed rice obtained by the production method according to claim 1 is retort-packed. delete delete delete delete delete delete delete delete delete delete