WO2014024642A1 - Method for manufacturing low-protein rice and food using low-protein rice - Google Patents

Abstract

A method for manufacturing a low-protein rice, said method comprising degrading protein in uncooked rice, washing the thus treated rice, then sticking oil to the rice and gelatinizing the rice. According to the present invention, a high-energy and low-protein rice that is suitable for distribution can be provided to protein-restricted patients with kidney diseases, etc.

Description

Method for producing low protein rice and food using low protein rice

The present invention relates to a method for producing low protein rice and a food obtained by cooking low protein rice obtained by such production method.
This application claims priority based on Japanese Patent Application No. 2012-176505 filed in Japan on August 8, 2012 and Japanese Patent Application No. 2012-223444 filed in Japan on October 5, 2012. , The contents of which are incorporated herein.

Persons whose kidney nitrogen excretion function has decreased due to kidney disease must limit protein intake in order to suppress urea nitrogen production due to protein degradation in the body.
A diet that restricts protein intake usually reduces the amount of energy consumed or causes a shortage of nutrient intake because the amount of the meal itself is reduced or the type of meal that is consumed is restricted.

In recent years, rice having a reduced protein content, so-called low protein rice, has been proposed mainly for patients with kidney disease. However, the low protein dry rice obtained by drying the low protein rice obtained by the action of the proteolytic enzyme may cause a problem that the rice grains are brittle and the rice grains collapse during distribution.
Therefore, retort-packed low-protein rice has been developed, but low-protein rice has a low protein content, so the taste is not rich, and retort-packed low-protein rice has long-term storage stability. However, because the amount of pre-packed rice is fixed, there is a problem that the necessary amount cannot be measured and used. Furthermore, retort-packed low protein rice contains a significant amount of moisture and increases its capacity and weight, so if you try to distribute the same amount of rice as raw rice, the distribution cost is low. There was a problem of becoming high.
As a means for eliminating such drawbacks, Patent Document 1 discloses a method in which a protein contained in raw rice is decomposed with a proteolytic enzyme, and the resulting low protein rice is steamed and dried.

JP-A-8-38077

However, low protein rice obtained by steaming and drying low protein rice obtained by enzymatic reaction is difficult to disintegrate during distribution, but some rice grains disintegrate during cooking, There may be a problem that many rice grains are attached.

The present invention has been made in view of the above circumstances, and a method for producing low protein rice that is less likely to disintegrate during distribution and rice cooking and has less rice grain adhesion during rice cooking, and a low protein obtained by such a production method. It is an object to provide food using rice.

As a result of intensive studies to solve such problems, the present inventors 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 raw rice is proteolytically treated, and the resulting treated rice is washed and then fried in oil.

In the first aspect of the present invention, it is preferable that the condition of frying with oil is fried at 100 ° C. or higher and lower than 150 ° C. for 60 to 300 seconds, or fried at 150 ° C. or higher and 185 ° C. or lower for 20 to 50 seconds.

The 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.

The third aspect of the present invention is a method for producing low protein fried rice, characterized in that raw rice is proteolytically processed, and the resulting treated rice is washed and then fried in oil.

In the third aspect of the present invention, it is preferable that the oil is fried at 60 ° C. to 150 ° C. for 60 to 600 seconds or 150 ° C. to 185 ° C. for 20 to 50 seconds.

In the third aspect of the present invention, after washing the treated rice, the rice may be immersed in oil of 90 ° C. or less to remove water, and then fried in oil.

In the third embodiment of the present invention, the oil of 90 ° C. or less to be immersed is preferably an oil of 5 to 75 ° C.

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

In the fifth aspect of the present invention, the raw rice is subjected to proteolytic treatment, the treated rice obtained is washed, the rice is immersed in oil of 90 ° C. or less to remove water, and then steamed. This is a method for producing low protein steamed rice.

In the fifth aspect of the present invention, the oil of 90 ° C. or lower to be immersed is preferably an oil of 5 to 75 ° C.

The sixth aspect of the present invention is food such as rice balls and 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 in that the low protein steamed rice obtained by the method of the fifth aspect is dried.

The eighth aspect of the present invention is 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.

The ninth aspect of the present invention is low protein fried rice produced by proteolytically treating raw rice, washing the resulting treated rice, and then frying in oil.

In the ninth aspect of the present invention, the oil frying condition is preferably 100 ° C. or higher and lower than 150 ° C. for 60 to 600 seconds, or 150 ° C. or higher and 185 ° C. or lower for 20 to 50 seconds.

In the ninth aspect of the present invention, after the washing, the rice may be immersed in oil of 90 ° C. or less to remove water, and then fried in oil.

In the ninth aspect of the present invention, the oil of 90 ° C. or lower to be immersed is preferably an oil of 5 to 75 ° C.

In a tenth aspect of the present invention, the raw rice is subjected to proteolytic treatment, and the resulting treated rice is washed, and then the rice is immersed in oil of 90 ° C. or less to remove water, and then steamed. Low protein steamed rice produced.

In the tenth aspect of the present invention, the oil of 90 ° C. or lower is preferably an oil of 5 to 75 ° C.

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

The present invention has the following aspects.
(1) Proteolytic treatment of raw rice, washing the resulting treated rice, and then attaching oil to the rice, and gelatinizing the rice to which the oil has adhered ,
(2) attaching oil to the rice, immersing rice in oil, immersing rice in oil-containing immersion water containing oil, immersing rice in oil-containing emulsion immersion liquid; and The method for producing low-protein rice according to (1), which is at least one step selected from the group consisting of washing with water after applying oil to rice,
(3) Gelatinizing the rice is at least one step selected from the group consisting of frying rice with oil, steaming the rice, and retorting the rice, (1) or (2) the method for producing low-protein rice according to
(4) The method for producing low-protein rice according to (1), wherein the oil is attached to the rice and the rice is gelatinized by frying the rice with oil,
(5) The method for producing a low protein rice according to (1) or (2), further comprising drying the rice after gelatinizing the rice,
(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 by proteolytically treating raw rice, washing the resulting treated rice, and then frying with oil,
(8) A food obtained by cooking low protein fried rice obtained by the production method according to (7),
(9) Proteolytic treatment of raw rice, washing the resulting treated rice, immersing the rice in oil at 90 ° C. or less to remove water, and then steaming, Manufacturing method of treated rice,
(10) A food obtained by cooking low protein steamed rice obtained by the production method according to (9),
(11) A method for producing a dried product of 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 a dried product of low protein steamed rice obtained by the production method according to (11),
(13) Low protein fried rice produced by proteolytically treating raw rice, washing the resulting treated rice, and then frying in oil;
(14) Steaming low protein produced by proteolytically treating raw rice, washing the resulting treated rice, immersing the rice in oil at 90 ° C. or less to remove water, and then steaming Processed rice, and dried product of low protein steamed rice produced by drying the low protein steamed rice described in (15) and (14).

INDUSTRIAL APPLICABILITY 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) in which rice grains are less likely to disintegrate during distribution and rice cooking, and less sticky to rice grains during rice cooking. . Therefore, when using the low protein fried rice obtained by the production method of the present invention and the dried product of the low protein steamed rice, the low protein rice is distributed in the same manner as raw rice, not retort packed rice. Can do. Even the same amount of rice is advantageous in terms of physical distribution because it has a smaller capacity and weight than retort packed low protein rice containing a lot of water.
In addition, the low protein fried rice obtained by the production method of the present invention and the dried product of low protein steamed rice have the same form as raw rice, so the amount of rice used is different from that of retort packed rice. It can be freely adjusted, is easy to use, and can be widely used in various dishes.
Furthermore, according to the production method of the present invention, low protein rice having a rich taste and high energy can be produced. Since energy is higher than normal rice that does not reduce the protein content, patients with kidney disease prevent the reduction of energy intake by ingesting low protein rice obtained by the production method of the present invention. be able to.
Moreover, the low protein fried rice obtained by the production method of the present invention and the dried product of the low protein steamed rice have high hygiene due to low water content.

The low protein rice in the present invention is rice that has undergone proteolytic treatment, washing treatment, and gelatinization treatment, and has a protein content less than that of raw rice. Examples of the form include fried rice, steamed rice, dried products thereof, and retort-treated rice.
Here, the steamed rice is rice obtained by steaming the rice, and the steamed rice dry product is dry rice obtained by drying the steamed rice. Examples of methods for steaming rice include steaming rice, steaming rice, and applying heated steam to the rice. Steamed rice obtained by such steaming treatment includes steamed rice, steamed baked rice, heated steamed rice, etc., and as steamed rice dried products, steamed rice dried products, steamed baked rice dried products, Examples include dried products of heat steamed rice.
In addition, in the specification, for easy understanding, low protein rice, which has been gelatinized by frying rice that has been subjected to proteolytic treatment and washing treatment with oil, is referred to as “low protein fried rice”, proteolysis treatment and washing treatment. The rice that has been gelatinized by steaming the processed rice is "low-protein steamed rice", the dried low-protein steamed rice is "dried low-protein steamed rice", rice that has been proteolytically processed and washed Steamed rice is "low protein steamed rice", dried low protein steamed rice is "low protein steamed rice dry product", gelatinized by steaming and baking rice that has been proteolytically treated and washed The low-protein steamed and baked rice is dried, and the low-protein steamed and baked rice is dried and the low-protein steamed and baked rice is dried. The low-protein heated steam-treated rice is gelatinized and the low-protein heated steam-treated rice is dried. The dried low-protein steamed rice is retorted. What was gelatinized by processing may be called "low protein retort processing rice".
The low protein rice in the present invention preferably has a protein content of 0.1 to 4% by mass, more preferably 0.1 to 2% by mass, and even more preferably 0.1 to 1% by mass.
The method for producing low protein rice according to one aspect of the present invention comprises subjecting raw rice to proteolytic treatment, washing the resulting treated rice, attaching oil to the rice, and gelatinizing the rice to which the oil has adhered. A method for producing low protein rice.

In the present invention, the type of raw rice is not particularly limited, and indica rice, japonica rice and the like can be used. In particular, the present invention can exert an effect on Indica rice in which rice grains are likely to disintegrate after proteolytic treatment.

The proteolytic 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 a proteolytic enzyme and fermentation treatment with lactic acid bacteria can be used.

A commercially available proteolytic enzyme can be used, for example, protease M (manufactured by Amano Enzyme Co., Ltd.) can be used.

The proteolytic reaction by the enzyme is preferably performed with a solution having a pH of 3 to 6, more preferably with a solution having a pH of 4 to 5. As such a solution, a buffer solution such as an acetate buffer solution or a citrate buffer solution can be used, but is not limited thereto.

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

The amount of the reaction solution for proteolytic treatment is preferably 1.5 to 10 times the mass of the raw rice raw material, more preferably 3 to 7 times the mass, and 4 to 6 is preferred. Most preferably it is double the mass.

As the proteolytic treatment, it is preferable to immerse raw rice in the reaction solution at 20 ° C. to 60 ° C. for 2 hours to 50 hours, and to react the raw rice at 30 ° C. to 50 ° C. for 10 hours to 40 hours. It is more preferable to immerse in the liquid, and it is particularly preferable to immerse the raw rice in the reaction liquid at 40 to 45 ° C. for 15 to 30 hours.

By performing the above-mentioned proteolytic treatment on raw raw rice, the protein content in the rice can be adjusted to 0.1 to 2 g / 100 g, preferably 0.1 to 1 g / 100 g. Therefore, it is possible to produce low protein rice in which the protein content is reduced to about 1/10 to 1/30 of the protein content in raw raw rice. 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 proteolytic treatment is performed. It is thought that the outflow of starch from rice can be suppressed by adding an emulsifier.
The emulsifier is not particularly limited as long as it is generally used, and examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin, and lecithin is preferable.

It is preferable to wash the rice after the proteolytic treatment. By washing, protein degradation products can be removed from the rice. In order to maintain the shape of the rice grains at the time of washing, it is preferable to use the buffer solution described above or an aqueous salt solution generally used as the buffer solution for washing water.

It is preferable to drain the rice with a gold colander after washing the treated rice. The draining time is preferably 10 minutes to 60 minutes.

The attaching of oil to the rice includes immersing rice in oil, immersing rice in oil-containing immersion water containing oil, immersing rice in oil-containing emulsion immersion liquid, and oil in rice It is preferably at least one step selected from the group consisting of washing with water after coating.

The oil used in immersing rice in the oil may be any oil that is in a liquid state at the time of immersion, and vegetable oil and animal oil can be used. Specifically, soybean oil, rapeseed oil, corn oil, noodles One or more selected from oil, safflower oil, olive oil, rice oil, palm oil, palm fractionated oil, hydrogenated oil of these oils, transesterified oil of any of the above oils, etc. can be used. Of these, rapeseed oil and soybean oil are preferred. For example, when using a palm hydrogenated oil having a melting point of 50 ° C. or a palm oil having a melting point of 26 ° C., it is solid at 25 ° C. Therefore, it is preferable to perform the dipping treatment at a temperature at which the oil used is in a liquid state. For example, the immersion treatment is preferably performed at 50 to 90 ° C. when palm hydrogenated oil is used, and at 26 to 90 ° C. when palm oil is used.
The temperature of the soaking oil and the soaking time in soaking rice in the oil is 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, the temperature is 10 to 70 ° C. for 5 seconds to 30 minutes.

The dipping treatment in oil may be performed under the condition that most of the water adhering to the rice can be removed. Specifically, the dipping for 5 seconds or more is preferably performed once or more, and the dipping for 10 seconds to 24 hours is 1 More preferably, it is more than once, more preferably 2 to 10 times. When it is desired to efficiently remove water in a relatively short production time, for example, it is preferable to perform immersion for 1 to 10 times for 5 seconds to 10 minutes while applying physical vibration to the rice to be immersed. Further, in order to increase the work efficiency of the production, even when the human is not working, specifically, for one night to one day (16 to 24 hours) after the proteolytic treatment, the oil may be immersed once. Good.

The oil-containing immersion water includes oil and water. Examples of the oil contained in the oil-containing immersion water include those described above, and rapeseed oil and soybean oil are preferred.
The amount of oil in the oil-containing immersion water is preferably 0.17 ml or more, more preferably 0.17 to 2.5 ml, further preferably 0.18 to 1.5 ml, with respect to 1 g of raw raw rice. 0.18 to 1 ml is particularly preferred, and 0.18 to 0.7 ml is most preferred.
The oil content in the oil-containing immersion water is not particularly limited as long as the amount of oil relative to 1 g of raw raw rice is within the above range, but the oil-containing immersion water is 4 to 50% (vol./vol.). Preferably, 4 to 30% (vol./vol.) Is more preferable, 4 to 20% (vol./vol.) Is more preferable, and 4 to 10% (vol./vol.) Is particularly preferable.
The water content in the oil-containing immersion water is not particularly limited as long as the amount of oil relative to 1 g of raw raw rice is within the above range, but 50 to 96% (vol./vol.) In the oil-containing immersion water is It is preferably 70 to 96% (vol./vol.), More preferably 80 to 96% (vol./vol.), And particularly preferably 90 to 96% (vol./vol.).
The amount of the oil-containing immersion water with respect to 100 parts by mass of raw rice is not particularly limited as long as the amount of oil with respect to 1 g of raw rice is within the above range, but is 100 to 1000 parts by mass with respect to 100 parts by mass of raw rice. It is preferably 200 to 800 parts by mass, more preferably 300 to 700 parts by mass, and particularly preferably 400 to 600 parts by mass.

In immersing the rice in the oil-containing immersion water, the temperature and the immersion time of the oil-containing immersion water are preferably 5 to 90 ° C. for 5 seconds to 60 minutes, and 5 to 80 ° C. for 5 seconds to 30 minutes. More preferably, the time is more preferably 10 to 70 ° C. for 5 seconds to 30 minutes.

Examples of the method for immersing rice in oil-containing immersion water include a method in which a gold monkey containing rice is placed in a container containing oil-containing immersion water, and the rice is immersed in oil-containing immersion water.
As the gold colander, a stainless colander can be used, and its shape is not particularly limited, and may be round or square.
The size of the gold monkey used varies depending on the production scale of low protein rice, but when raw raw rice is added to the gold monkey, the raw raw rice occupies 1 to 80% of the volume of the gold monkey. It is preferable to use a large size, and it is more preferable to use a size that occupies 10 to 70%. The size of the gold monkey to be used can be other than the above range, but the above range is preferable from the viewpoint of the efficiency of the dipping operation.
Specifically, when the weight of raw rice is about 15 to 25 g, a stainless round colander having a diameter of 50 to 60 mm and a depth of 35 to 45 mm can be used. Further, when the weight of raw rice is about 150 to 350 g, a stainless round colander having a diameter of 150 to 180 mm and a depth of 65 to 75 mm can be used. When the weight of raw rice is about 1000 to 2000 g, a stainless square monkey 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.
In addition, the container containing the oil-containing immersion water can be made of various materials such as a plastic container and a stainless steel container, and the shape thereof is not particularly limited. It may be, but it is efficient to use the same type as the monkey.
The size of the container to be used varies depending on the production scale of the low protein rice, but it is preferably 1.05 to 3 times the volume of the gold monkey to be put in the container, and 1.1 to 2 times the volume. More preferred. Although the thing of the magnitude | size outside the said range can also be used for the magnitude | size of the container to be used, the magnitude | size of the said range is preferable from the point of the efficiency of immersion work.
Specifically, when a stainless round colander having a diameter of 50 to 60 mm and a depth of 30 to 40 mm is used, a plastic round container having a diameter of 55 to 65 mm and a depth of 35 to 45 mm can be used. When a stainless round colander having a diameter of 150 to 180 mm and a depth of 65 to 75 mm is used, a stainless round container having a diameter of 160 to 200 mm and a depth of 70 to 90 mm can be used. In addition, when using a stainless steel square colander with a length of 260 to 280 mm, a width of 340 to 360 mm, and a height of 80 to 110 mm, use a plastic square container with a length of 300 to 360 mm, a width of 400 to 500 mm, and a height of 120 to 160 mm. be able to.

The oil-containing emulsion immersion liquid contains water, oil, and an emulsifier. Examples of the oil contained in the oil-containing emulsion immersion liquid include those described above, and rapeseed oil is preferred. Examples of the emulsifier include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and the like. At least one emulsifier selected from these is preferable, and lecithin is more preferable.
The oil content in the oil-containing emulsion immersion liquid is preferably 1 to 50% by mass, more preferably 2 to 30% by mass, and even more preferably 3 to 20% by mass.
The content of the emulsifier in the oil-containing emulsion immersion liquid is preferably 0.01 to 10% by mass, more preferably 0.02 to 5% by mass, and further preferably 0.03 to 5% by mass.
The water content in the oil-containing emulsion immersion liquid is preferably 40 to 99.99% by mass, more preferably 65 to 97.98% by mass, and even more preferably 77 to 96.97% by mass.
The amount of the oil-containing emulsion immersion liquid to 100 parts by mass of raw rice is preferably 100 to 1000 parts by mass, more preferably 150 to 500 parts by mass, and even more preferably 150 to 300 parts by mass.

The temperature of the oil-containing emulsion immersion liquid and the immersion time in immersing rice in the oil-containing emulsion immersion liquid are preferably 5 to 50 ° C. for 1 to 60 minutes, and 1 to 5 to 40 ° C. for 1 hour. More preferred is ˜30 minutes, and further more preferred is 10 to 40 ° C. for 1 to 30 minutes.

As a method of applying oil to rice, a method of spraying (that is, spraying) oil on rice is preferable. Moreover, after apply | coating oil to rice, it is preferable to wash | clean rice with water.
The temperature and time of washing the rice is 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 10 to 70 ° C. for 5 seconds. More preferred is ˜30 minutes.

The method for producing low protein rice according to another aspect of the present invention includes subjecting raw rice to proteolytic treatment, washing the resulting treated rice, attaching oil to the rice, and gelatinizing the rice. And a method for producing low protein rice, wherein the gelatinization of the rice comprises at least one selected from the group consisting of frying rice with oil, steaming the rice, and retorting the rice. It is preferable that it is a process.
Examples of the method for steaming the rice include steaming the rice, steaming the rice, and applying heated steam to the rice.
Here, gelatinization means that starch becomes pasty by heating in a state where water coexists.

As a method of steaming rice, a container containing boiling water and rice is put in a regular steamer and steamed. The time for steaming the rice is preferably 1 to 120 minutes, more preferably 5 to 60 minutes, and even more preferably 5 to 30 minutes.

Examples of the method for steaming the rice include a method using a steam oven.
The temperature and time for steaming the rice is preferably 100 to 180 ° C. for 3 to 30 minutes, more preferably 100 to 160 ° C. for 3 to 30 minutes, and even more preferably 100 to 140 ° C. for 3 to 30 minutes.

As a method of applying heated steam to the rice, steaming by spraying heated steam on the rice can be mentioned. The temperature of the water vapor and the time for which the water vapor is applied to the rice is preferably 100 to 500 ° C. for 1 second to 60 minutes, more preferably 150 to 450 ° C. for 1 second to 30 minutes, and 200 to 400 ° C. for 1 hour. More preferably, the second to 15 minutes.

The retort treatment of rice in the present invention is to wrap rice after cooking, to heat the rice after packaging, or to pressurize and heat the rice after packaging.

According to another aspect of the present invention, there is provided a method for producing low protein rice, comprising subjecting raw rice to proteolytic treatment, washing the resulting treated rice, and then attaching oil to the rice, or gelatinizing the rice to which the oil has adhered. And drying the gelatinized rice. In this case, the gelatinization of the rice is at least one step selected from the group consisting of steaming the rice, steaming the rice, applying heated steam to the rice, and retorting the rice. Preferably there is.

The method for producing low protein rice according to another aspect of the present invention comprises subjecting raw rice to proteolytic treatment, washing the resulting treated rice, attaching oil to the rice, and gelatinizing the rice to which the oil has adhered Including. In this case, it is preferable that oil is attached to the rice and the rice to which the oil is attached is gelatinized by frying. This is a method for producing low-protein rice according to the first aspect of the present invention, that is, low-protein rice characterized by subjecting raw rice to proteolytic treatment, washing the resulting treated rice, and then frying it with oil. That is, a method for producing low protein fried rice.
In one process of frying rice with oil, two things can be done: attaching the oil to the rice and gelatinizing the rice with the oil attached. And when rice is fried with oil, since the moisture content in rice decreases, it is not necessary to dry rice after that.
As the oil to be used, vegetable oils and animal oils usually used for frying can be used. Specifically, soybean oil, rapeseed oil, corn oil, noodle seed oil, safflower oil, olive oil, rice oil, palm oil 1 or 2 kinds selected from palm fractionated oil, beef tallow, lard, hydrogenated oil of these oils, transesterified oil of any of the above oils, among these, rapeseed oil, Soybean oil is preferred.

The conditions of the temperature and frying time of the oil when frying rice may be any conditions that reduce the moisture of the rice and do not burn the rice. Specifically, in the case of a low-temperature frying treatment at 100 ° C. or more and less than 150 ° C., it is preferably fried for 60 to 600 seconds, more preferably 60 to 420 seconds, even more preferably 60 to 300 seconds, and 70 to 250 It is particularly preferred to fry for a second, most preferably fried for 80 to 250 seconds.
Further, in the high-temperature frying treatment at 150 ° C. or higher and 185 ° C. or lower, it is preferably fried for 20 to 50 seconds, more preferably fried for 20 to 40 seconds, and most preferably fried for 25 to 35 seconds.

Also, both low temperature frying processing and high temperature frying processing may be performed. When both the low-temperature fried treatment and the high-temperature fried treatment are performed, whichever may be performed first, it is preferable to perform the low-temperature fried treatment first.

As described above, by frying the proteolytically treated raw rice, the water content of the rice can be reduced to 3 to 15% by mass, preferably 3 to 10% by mass. From the viewpoint of rice storage stability and hygiene, it is preferable to reduce the water content of rice to 3 to 10% by mass.

When the low protein fried rice obtained as described above is produced by frying a large amount of rice at a time, the rice tends to adhere to each other after the frying process. Even if the rice adheres to each other after the frying process, the rice is then separated by cooking or steaming, so that it can be used without any problem in taste.
When it is desired to obtain a low-protein fried rice in a loose state with no adhesion between rice after the frying treatment, it is preferable to remove the water adhering to the washed rice. Examples of a method for removing water adhering to the washed rice include a method of removing water adhering to the rice with a waste cloth after washing the enzyme-treated rice and before frying it with oil. In order to efficiently remove the water adhering to the rice, after washing the enzyme-treated rice and before frying it with oil, the rice is oil of 90 ° C. or less, preferably 5 to 75 ° C., more preferably 15 It is preferred to remove the water by immersing in an oil at ˜65 ° C., most preferably at 25 ° -45 ° C.

The method for producing low protein rice according to another aspect of the present invention includes subjecting raw rice to proteolytic treatment, washing the resulting treated rice, attaching oil to the rice, and gelatinizing the rice. . And attaching oil to the rice, immersing rice in oil, immersing rice in oil-containing immersion water containing oil, immersing rice in oil-containing emulsion immersion liquid, and rice It is at least one step selected from the group consisting of washing with water after applying oil to the paste, and preferably further comprising drying the rice after gelatinizing the rice.
Examples of the method for drying rice include a method using a shelf dryer, a flat dryer, a conveyor dryer, a drum dryer, and the like, and a method using a shelf dryer is preferable.
The temperature and time for drying rice is preferably 20 to 90 ° C. for 0.1 to 8 hours, 40 to 90 ° C. for 0.5 to 6 hours, more preferably 60 to 80 ° C. for 1 to 4 hours. Further preferred.
However, when the rice is gelatinized by retort treatment, since the retort food usually contains more water than the dried product as a product, the rice does not need to be dried after the retort treatment.

In addition, the low protein of the present invention comprising subjecting raw rice to proteolytic treatment, washing the resulting treated rice, attaching oil to the rice, steaming the rice, and then drying the rice According to the method for producing low protein rice of the present invention, the dried product of low protein steamed rice produced by the rice production method or the proteolytic treatment of raw rice, washing the resulting treated rice, and then frying in oil The produced low protein fried rice can solidify the low protein rice and prevent the rice from collapsing. As a result, low protein rice can be distributed in the same way as raw rice, not retort packed rice. Even the same amount of rice is advantageous in terms of physical distribution because it has a smaller capacity and weight than retort packed low protein rice containing a lot of water.
Further, the low protein fried rice obtained by the production method of the present invention and the dried product of the low protein steamed rice have the same form as raw rice, so the amount of rice used is different from that of retort packed rice. Can be adjusted freely, is easy to use, and can be widely used in various dishes.

According to the production method of the present invention, low protein rice having a rich taste and high energy can be produced. Compared with normal rice that does not reduce protein content, the energy of rice is higher, so patients with kidney disease can reduce the intake energy by ingesting the low protein rice obtained by the production method of the present invention. Can be prevented.

The low-protein fried rice of the present invention and the dried product of low-protein steamed rice have the characteristics that rice grains are difficult to disintegrate during distribution and cooking, are rich, and have high energy.
After washing the enzyme-treated rice and before frying it with oil, if the rice is immersed in oil at 90 ° C or lower to remove water, the rice will not adhere to each other during production or cooking, etc. You can get rice in the state.

The food according to another aspect of the present invention is obtained by cooking low protein rice obtained by the production method described above. And especially the case where low protein fried rice is used as low protein rice is the foodstuff of the said 4th aspect.
Examples of the method for cooking low protein rice of the present invention include rice cooking and steaming cooking.
When low protein rice is cooked using a rice cooker, the mass ratio of rice and water is preferably 1: 0.5-2. The ratio is more preferably 1: 0.7 to 1.5, and particularly preferably 1: 0.8 to 1.2.

In the present invention, steaming refers to cooking by steaming a container containing boiling water and rice in a regular steamer, or cooking in a steamed state by spraying heated steam. When steaming the low protein rice of the present invention, the ratio of the mass of boiling water and rice is preferably 1: 0.5 to 2, more preferably 1: 0.7 to 1.5, and 1: 0.8. Is particularly preferred. Steamed cooking is preferably carried out in a conventional steamer for about 3 to 15 minutes.

Moreover, the low protein rice of this invention can make various foods by cooking like raw rice. Examples of such foods include cooked rice, rice balls, rice cakes, fried rice, pho, and bread.

Another aspect of the present invention is a method for producing low protein steamed rice, which comprises subjecting raw rice to proteolytic treatment, washing the resulting treated rice, and then immersing the rice in oil of 90 ° C. or less to remove water. And then steaming, a method for producing low protein steamed rice. And in the manufacturing method of the said low protein steamed rice, the case where steaming is performed by the method of steaming is the manufacturing method of the low protein steamed rice of the said 5th aspect.
The raw rice to be used can be the same as that used in the method for producing the low protein fried rice described above, and the proteolytic treatment method, the treated rice washing method, and the draining rice The method can also be performed in the same manner as the method for producing low protein fried rice described above.

The immersion process of the treated rice in oil in the present invention will be described.
The dipping treatment in oil may be performed under the condition that most of the water adhering to the rice can be removed. Specifically, the dipping for 5 seconds or more is preferably performed once or more, and the dipping for 10 seconds to 24 hours is 1 More preferably, it is more than once, more preferably 2 to 10 times. When it is desired to efficiently remove water in a relatively short production time, for example, a method of performing immersion for 1 to 10 times for 5 seconds to 10 minutes while applying physical vibration to the rice to be immersed may be performed. Further, in order to increase the work efficiency of the production, even when the human is not working, specifically, for one night to one day (16 to 24 hours) after the proteolytic treatment, the oil may be immersed once. Good.
By performing the immersion treatment in oil, it is considered that even if steaming is performed, adhesion between the rice grains after steaming is almost eliminated.

The oil used for the dipping may be an oil in a liquid state at the time of dipping. Specifically, soybean oil, rapeseed oil, corn oil, noodle seed oil, safflower oil, olive oil, rice oil, palm oil, palm fractionated oil, One or two or more selected from hydrogenated oils of these oils and transesterified oils of any of the above oils can be used, and among these, rapeseed oil and soybean oil are preferred. For example, when using a palm hydrogenated oil having a melting point of 50 ° C. or a palm oil having a melting point of 26 ° C., it is solid at 25 ° C. Therefore, it is preferable to perform the dipping treatment at a temperature at which the oil used is in a liquid state. For example, the immersion treatment is preferably performed at 50 to 90 ° C. when palm hydrogenated oil is used, and at 26 to 90 ° C. when palm oil is used.

The steaming process in this invention is demonstrated.
Examples of the steaming treatment in the present invention include steaming rice, steaming rice, and applying heated steam to the rice.
As a method of steaming rice, it means cooking in a steamer by putting a container containing boiling water and rice in a regular steamer, or cooking in a steamed state by spraying heated steam. In steam cooking, the ratio of the mass of boiling water and 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. . Steamed cooking is preferably carried out in a conventional steamer for about 3 to 15 minutes.
Examples of the method for steaming the rice include a method using a steam oven.
The temperature and time for steaming the rice is preferably 100 to 180 ° C. for 3 to 30 minutes, more preferably 100 to 160 ° C. for 3 to 30 minutes, and even more preferably 100 to 140 ° C. for 3 to 30 minutes.
According to the production method of the present invention, it is possible to produce a low-protein steamed rice having almost no adhesion between rice grains after steaming.

The food according to another aspect of the present invention is food such as rice balls and fried rice obtained by cooking low protein steamed rice obtained by the production method described above. And the cooked food in case the said low protein steamed rice is the low protein steamed rice obtained by the manufacturing method of a 5th aspect is foodstuffs, such as a rice ball and fried rice of the said 6th aspect.
The low protein steamed rice obtained by the production method of the present invention can be eaten as it is or cooked to produce food, and can be stored for a long time in a retort pack. Examples of the cooking method include molded cooking and fried cooking. For example, various foods such as rice balls and fried rice can be made. Retort-packed low protein steamed rice can be eaten by warming it with a microwave or hot water.

According to another aspect of the present invention, there is provided a method for producing a dried product of low protein steamed rice, wherein the low protein steamed rice obtained by the production method described above is dried. This is a dry product manufacturing method. And in the manufacturing method of the dried product of the low protein steamed rice, the low protein steamed rice is the low protein steamed rice obtained by the manufacturing method of the fifth aspect. This is a method for producing dried protein steamed rice.
By drying the low protein steamed rice with a warm air dryer or the like, a dried product of the low protein steamed rice can be obtained. Since the dried product of the low protein steamed rice is soaked in oil, there is almost no adhesion between the rice grains.

The food according to another 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 described above. And the cooked food when the dried product of the low protein steamed rice is the dried product of the low protein steamed rice obtained by the production method of the seventh aspect is the cooked rice or fried rice of the eighth aspect. It is food.
The dried product of low-protein steamed rice has the same form as raw rice, unlike steamed rice before drying, so the amount of rice used can be adjusted freely, and it is easy to use. It can be widely used for foods such as.

Another aspect of the present invention is a low protein fried rice, that is, the ninth embodiment is a low protein fried rice produced by proteolytically treating raw rice, washing the obtained treated rice, and then frying in oil. Rice. The explanation about the production of the low protein fried rice in the ninth aspect is the same as the explanation about the production method of the low protein fried rice of the third aspect.

In another aspect of the present invention, the low protein steamed rice is obtained by subjecting raw rice to proteolytic treatment, washing the resulting treated rice, immersing the rice in 90 ° C. or lower oil, and removing water. A low protein steamed rice produced by steaming. The explanation about the production of the low protein steamed rice is the same as the explanation about the production of the low protein steamed rice described above. And the low protein steamed rice manufactured by performing the steaming process by the method of steaming is the low protein steamed rice of the tenth aspect.
The description related to the production of the low protein steamed rice in the tenth aspect is the same as the description related to the manufacture of the low protein steamed rice in the fifth aspect.

The dried product of low protein steamed rice according to another aspect of the present invention is a dried product of low protein steamed rice produced by drying the low protein steamed rice described above. The explanation about the production of the dried product of the low protein steamed rice is the same as the explanation about the method for producing the dried product of the low protein steamed rice described above. And in the dried product of the low protein steamed rice, when the low protein steamed rice is the low protein steamed rice obtained by the production method of the tenth aspect, the low protein steamed rice of the eleventh aspect is used. It is a dried rice product.
The description relating to the production of the dried product of the low protein steamed rice of the eleventh aspect is the same as the explanation relating to the method for producing the dried product of the seventh aspect.

Another aspect of the present invention provides a method for producing low protein rice,
Proteolytic treatment of raw rice, washing the resulting treated rice, and attaching oil to the rice,
Gelatinizing the rice to which oil has adhered, and after gelatinizing the rice, further comprising drying the rice,
To attach oil to the rice is to immerse the rice in oil-containing immersion water containing oil,
Gelatinizing the rice is steaming the rice,
The oil-containing immersion water includes water and oil,
The oil comprises soybean oil, rapeseed oil, corn oil, noodle seed oil, safflower oil, olive oil, rice oil, palm oil, palm fractionated oil, hydrogenated oil of these oils, and transesterified oil of any of the above oils At least one oil selected from the group;
The oil content in the oil-containing immersion water is 0.17 to 2.5 ml with respect to 1 g of the raw rice,
The oil content in the oil-containing immersion water is 4 to 50% (vol./vol.)
The water content in the oil-containing immersion water is 50 to 96% (vol./vol.)
The amount of the oil-containing immersion water relative to 100 parts by mass of raw rice is preferably 100 to 1000 parts by mass.

Another aspect of the present invention provides a method for producing low protein rice,
Proteolytic treatment of raw rice, washing the resulting treated rice, and attaching oil to the rice,
Gelatinizing the rice to which oil has adhered, and after gelatinizing the rice, further comprising drying the rice,
To attach the oil to the rice is to immerse the rice in the oil-containing emulsion immersion liquid,
Gelatinizing the rice is steaming the rice,
The oil-containing emulsion immersion liquid contains water, oil and an emulsifier,
The oil comprises soybean oil, rapeseed oil, corn oil, noodle seed oil, safflower oil, olive oil, rice oil, palm oil, palm fractionated oil, hydrogenated oil of these oils, and transesterified oil of any of the above oils At least one oil selected from the group;
The emulsifier is at least one emulsifier selected from the group consisting of lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester;
The oil content in the oil-containing emulsion 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 water content in the oil-containing emulsion immersion liquid is 40 to 99.99% by mass,
The amount of the oil-containing emulsion immersion liquid with respect to 100 parts by mass of the raw rice is 100 to 1000 parts by mass,
The steaming of the rice is preferably performed by applying steam at 100 to 180 ° C. for 3 to 30 minutes.

Hereinafter, the present invention will be described more specifically by way of examples. However, the present invention is not limited to the following examples.

≪Production of low protein rice (1) ≫
Various low protein rice was produced using indica rice as raw raw rice.
First, in a pH 4.0 buffer solution, 0.5% by mass of proteolytic enzyme (Protease M, Amano Enzyme Co., Ltd.) and emulsifier preparation (trade name: Ryoto Ester SMO, manufactured by Mitsubishi Chemical Foods Co., Ltd., composition: 2% by mass of sucrose fatty acid ester 3.5%, glycerin fatty acid ester 3.5%, oligosaccharide 43%, water 50%) was dissolved to prepare a reaction solution. 350 ml of the reaction solution was added to 75 g of Indica rice (raw rice), and the enzyme treatment was performed while stirring with a stirrer at 42 ° C. for 24 hours. 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 put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein rice of Indica rice.

[Comparative Example 1]
(Indica rice drying process)
The dried indica rice was dried by air drying at 70 ° C. for 90 minutes to obtain low protein indica rice.
[Comparative Example 2]
(Indica rice steaming treatment)
Drained indica rice was put in a steamer and steamed for 5 minutes, and then dried by air drying at 70 ° C. for 90 minutes to obtain low protein Indica rice.
[Example 1]
(Indica rice fried processing)
The drained indica rice was fried for 30 seconds with 180 ° C. corn oil (trade name: Nisshin Corn Oil, manufactured by Nisshin Oilio Group Co., Ltd.) to obtain low protein Indica rice (low protein Indica fried rice).

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

By the production method of the present invention, low protein rice having a water content of 10% by mass or less and having good storage stability could be obtained.

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

The protein content could be reduced to about 1/10 of the raw rice by performing proteolytic treatment with proteolytic enzymes. Since the protein content is calculated based on the dry weight of 100 g, the rice after drained, air-dried, steamed or fried (rice in Comparative Examples 1 and 2 or rice in Example 1) The protein content of is considered to be the same as the protein content of drained rice shown in Table 2.

<Evaluation of disintegration of rice>
10 g of rice was shaken for 3 minutes using a shaker (mini sieve shaker MVS-1, manufactured by ASONE) set with a sieve having an opening of 1400 μm. Three minutes later, the collapsed state of the rice grains was visually confirmed on the sieve. After shaking, the rice grains were evaluated as A when the rice grains were not collapsed and maintained the shape of the rice grains, and as B when the rice grains were collapsed and the shape of the rice grains were not maintained after the shaking. . The results are shown in Table 3.

When sieving the rice and applying a physical load, the rice grains of Comparative Example 1 and Comparative Example 2 collapsed, but the rice grains of Example 1 and Example 2 did not collapse. 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, low-protein rice is obtained in which the rice grains do not easily collapse during distribution.

<Evaluation of hardness of cooked rice and steamed cooked rice>
Raw rice indica rice (raw rice) or rice from Example 1 was cooked with a rice cooker (Mitsubishi IH Jar Rice Cooker Model NJ-KH10S, manufactured by Mitsubishi Electric Home Equipment Co., Ltd.) to prepare cooked rice. The rice cooking method was performed with reference to the method of Suzuki et al. (Journal of Japanese Society of Nutrition and Food 36 (5), 389-392, 1983). 200 mL of water was put into a rice cooker, and a metal pudding cup containing 10 g of water was put into the kettle for 10 g of rice, and cooked in the mode of “white rice, hurry” to obtain cooked rice.
Moreover, the boiling water of the same ratio as cooked rice was put into the rice of Example 1, steamed cooking was performed with a steamer, and steamed cooked rice was made. The hardness of the obtained cooked rice and steamed cooked rice was measured by the following method.
Hardness was measured with a device (RE-33005 RHEONER, manufactured by YAMADEN) that measures the compressive stress of a substance by linear motion for 10 g of cooked rice and steamed cooked rice filled in a container with a diameter of 40 mm and a height of 15 mm, respectively. . The measurement was performed by compression twice using a resin plunger 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.
The results are shown in Table 4.

The cooked rice of Example 1 had a lower hardness load than cooked rice of raw raw rice, and the steamed cooked rice of Example 1 had a greater hardness load than cooked rice of raw rice, There was no problem.

<Sensory evaluation of cooked rice>
The rice of Comparative Examples 1 and 2 and Examples 1 and 2 was cooked in the same manner as the rice cooking method described in the evaluation of hardness, and the appearance, softness, richness, and deliciousness (preference) on the panel of 4 people ) Was subjected to sensory evaluation. Each item was evaluated according to the following evaluation criteria. The results are shown in Tables 5-7.
[Appearance (1)]
A: The shape of rice grains is maintained.
B: 1/3 to 1/2 rice grains as a whole are disintegrated.
C: The rice grain has collapsed and the shape of the rice grain is not maintained.
[Appearance (2)]
A: It is whiteness comparable to raw material indica rice (raw rice).
B: It is whiter and uncomfortable than the raw material Indica rice (raw rice).
[Degree of softness]
A: Just the right softness.
B: Softer than A.
C: Very soft.
[Body]
A: There is a rich taste.
B: Rich in taste (similar to commercially available low protein rice).
[Taste or taste]
A: Overall evaluation is delicious or liking.
B: Overall evaluation is between A and C.
C: The evaluation is not comprehensive or unfavorable.

The rice cooked rice of Comparative Example 1 was evaluated as not delicious because it had a poor appearance and was very soft. On the other hand, the cooked rice of the rice of Example 1 is almost the same as the cooked rice of Indica rice in terms of color and shape of rice grains, and in terms of taste, it is richer than commercially available low protein rice, and is evaluated to be delicious. there were. In addition, the rice cooked rice of Comparative Example 2 was not evaluated as soft and delicious compared to the rice cooked rice of Example 1 because 1/3 to 1/2 of the whole rice grains collapsed.

≪Production of low protein rice (2) ≫
Low protein rice was produced using indica rice or japonica rice as raw raw rice.
First, 0.5% by mass of a protease (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer solution to prepare a reaction solution. 80 ml of the reaction solution was added to 15 g of Indica rice, and the enzyme treatment was performed while stirring with a stirrer at 42 ° C. for 16 hours. 80 ml of pH 4.0 buffer solution was added to the enzyme-treated rice, and the mixture was stirred for 10 minutes with a stirrer and washed. The washed rice was put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein rice such as indica rice or japonica rice.

[Comparative Example 3]
(Indica rice drying process)
The dried indica rice was dried by air drying at room temperature for 30 minutes to obtain low protein indica rice.
[Comparative Example 4]
(Japonica rice air-dried)
Dried japonica rice was dried by air drying at room temperature for 30 minutes to obtain low protein japonica rice.
[Example 2]
(Indica rice fried processing)
Drained indica rice was fried for 30 seconds with rapeseed oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oilio Group Co., Ltd.) at 180 ° C. to obtain low protein indica rice (low protein indica rice).
[Example 3]
(Japonica rice fried processing)
The drained japonica rice was fried for 30 seconds with rapeseed oil at 180 ° C. (trade name: Nissin Canola Oil, Nissin Oilio Group Co., Ltd.) to obtain low protein japonica rice (low protein japonica rice).

<Measurement of water content of rice>
The moisture content of the rice was measured using a heat drying moisture meter (MS-70, manufactured by A & D Co., Ltd.). The results are shown in Table 8.

By the production method of the present invention, low protein rice having a water content of 10% by mass or less and having good storage stability could be obtained.

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

By performing proteolytic treatment with a proteolytic enzyme, the protein content could be reduced to about 1/25 of the raw rice in both rice varieties. Since the protein content is calculated based on the dry weight of 100 g, the rice after drained or air-dried rice (rice in Comparative Examples 3 and 4 or rice in Examples 2 and 3) The protein content is considered to be the same as the protein content of drained rice shown in Table 9.

<Evaluation of disintegration of rice>
By the same method as the evaluation method described above, the collapsed state of the raw rice grains and the produced low protein rice grains were evaluated. The results are shown in Table 10.

When sieving the rice and applying a physical load, the rice grains of Comparative Example 3 and Comparative Example 4 collapsed, but the rice grains of Example 2 and Example 3 did not collapse. Therefore, 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, low-protein rice that does not easily collapse during distribution can be obtained.

<Sensory evaluation of cooked rice>
The rice of Comparative Examples 3, 4 and Examples 2 and 3 was cooked in the same manner as the rice cooking method described in the evaluation of hardness, and the appearance, softness, richness, and deliciousness (preference) on the panel of 4 people ) Was subjected to sensory evaluation. About each item, except the external appearance (2) described below, it evaluated by the same evaluation criteria as the evaluation criteria described previously.
[Appearance (2)]
About the comparative example 3 and Example 2, A: It is whiteness comparable as raw material indica rice (raw rice).
B: It is whiter and uncomfortable than the raw material Indica rice (raw rice).
About the comparative example 4 and Example 3, A: It is the whiteness comparable as raw material japonica rice (raw rice).
B: It is whiter and uncomfortable than raw material japonica rice (raw rice).
The results are shown in Tables 11-14.

The rice cooked rice of Comparative Example 3 and Comparative Example 4 was evaluated as not delicious because it had a poor appearance and was very soft. On the other hand, the rice cooked rice of Example 2 and Example 3 is almost the same as the cooked rice of Indica rice or Japonica rice in terms of color and shape of rice grains, and in terms of taste, it is richer than commercially available low protein rice There was an evaluation that it was delicious.

≪Evaluation of rice energy, lipid content, mineral content≫
The energy, lipid content, and mineral content of the low protein rice of Example 2 and Comparative Example 3 were analyzed. The results are shown in Table 15. Lipids were measured by acid decomposition, sodium and potassium contents were measured by atomic absorption spectrophotometry (lower limit of quantification: 1 mg / 100 g), phosphorus content was measured by ICP emission spectrometry, and ash was measured by direct ashing. The amount of carbohydrate was obtained by subtracting the amount of water, protein, lipid, and ash from the entire sample.
Furthermore, the energy of the rice of Example 2 and the rice of Comparative Example 3 was obtained by multiplying each analytical value by the energy conversion factor according to the nutrition labeling standard (2003 Ministry of Health, Labor and Welfare Notification No. 176). That is, 4 kcal / g for protein, 9 kcal / g for lipid, and 4 kcal / g for carbohydrate were multiplied.

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

≪Production of low protein rice (3) ≫
Low protein rice was produced using Indica rice as raw raw rice.
First, 0.65 mass% of proteolytic enzyme (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer solution to prepare a reaction solution. 350 ml of the reaction solution was added to 75 g of Indica rice (raw rice), and the enzyme treatment was performed while stirring with a stirrer at 42 ° C. for 24 hours.
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 put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein rice of Indica rice.

[Example 4]
(Indica rice low-temperature fried processing)
Drained indica rice was fried for 90 seconds with rapeseed oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oilio Group Co., Ltd.) at 130 ° C. to obtain low protein indica rice (low protein indica rice).

<Evaluation of disintegration of rice>
The collapse state of the rice grains of the obtained low protein Indica rice (low protein Indica fried rice) was evaluated by the same method as described above. The results are shown in Table 16.

From the above results, it was found that even when low-temperature fried treatment was performed, the physical strength of rice grains treated with low protein could be increased, and low-protein rice could be obtained in which rice grains would not easily collapse during distribution.
<Sensory evaluation of cooked rice>
The rice of Example A4 was cooked in the same manner as the rice cooking method described in the evaluation of hardness, and sensory evaluation was performed on the appearance, softness, richness, and taste (preference) on four panels. Each item was evaluated based on the same evaluation criteria as described above. The results are shown in Table 17.

From these results, it was found that even when fried at 130 ° C. for 90 seconds, the rice grains are less likely to disintegrate and can be obtained with low protein rice having an excellent taste, as with fried at 180 ° C.

≪Production of low protein rice (4) ≫
As raw raw rice, indica rice or japonica rice was used to produce low protein fried rice that had been fried at low temperature.
First, 0.5% by mass of a protease (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer solution to prepare a reaction solution. 75 ml of the reaction solution was added to 15 g of Indica rice or Japonica rice, and the enzyme treatment was performed while stirring with a stirrer at 42 ° C. for 24 hours. 80 ml of pH 4.0 buffer solution was added to the enzyme-treated rice, and the mixture was stirred for 10 minutes with a stirrer and washed. The washed rice was put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein fried rice of Indica rice or Japonica rice.
[Example 5]
(Low-temperature fried treatment after oil immersion treatment, Indica rice)
Prepare a container containing 75 ml of rapeseed oil (trade name: Nissin Canola Oil, Nissin Oilio Group Co., Ltd.) at 25 ° C., and drain the gold monkey containing 150 g of Indica low protein rice. The rice was put in oil and immersed in oil for 5 seconds. Thereafter, the gold monkey was taken out from the container, and the gold monkey was again put into a container containing rapeseed oil, so that the rice was again immersed in the oil for 5 seconds. This dipping operation was repeated, and dipping for 5 seconds was performed 10 times in total. By this operation, the water adhering to the rice was removed, and water droplets had accumulated on the bottom of the container filled with oil. The soaked rice is drained with gold colander, then fried for 240 seconds with rapeseed oil (trade name: Nisshin Canola Oil, Nisshin Oilio Group Co., Ltd.) at 130 ° C., and low protein indica fried rice (moisture) 10.8% by mass).
[Example 6]
(Low-temperature fried treatment after oil immersion treatment, japonica rice)
Instead of drained indica rice, drained japonica rice was used in the same manner as in Example 5 to obtain low protein japonica fried rice (moisture 12.6% by mass).
[Example 7]
(Low-temperature fried treatment after oil immersion treatment, Indica rice)
Indica rice was produced in the same manner as Example 5 using rapeseed oil at 75 ° C (trade name: Nisshin Canola Oil, Nisshin Oilio Group Co., Ltd.) instead of rapeseed oil at 25 ° C, and low protein. Indica fried rice (water content 10.5% by mass) was obtained.
[Example 8]
(Low-temperature fried treatment without oil immersion treatment, Indica rice)
In order to confirm the effect of the presence or absence of soaking treatment, drained indica rice without immersing the oil, rapeseed oil at 130 ° C (trade name: Nisshin Canola Oil, Nisshin Oillio Group Co., Ltd.)) And fried for 240 seconds to obtain low protein Indica fried rice (moisture 10.6% by mass).

<Observation of rice grain adhesion>
The attached state of rice grains of low protein Indica fried rice or low protein Japonica fried rice obtained by fried at low temperature was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 18.
[Adhesion state of rice grains]
A: One grain of rice is scattered, and there is little or no adhesion between rice grains.
B: Some rice grains to which several grains are adhered are present.
C: Many rice grains to which several grains are attached are present.

As can be seen from the results in Table 18, it was found that when the frying treatment was performed at a low temperature of 130 ° C., the rice grains did not adhere when the soaking treatment was performed rather than when the soaking treatment was not performed. However, the low protein Indica fried rice to which many of the rice grains of Example 8 adhered was also adhered to such an extent that the adhesion of the rice grains could be loosened when a physical force was applied. Further, as can be seen from the experimental results to be described later, even when the low protein Indica fried rice to which many of the rice grains of Example 8 were adhered, when rice was cooked, the adhesion of the rice grains was hardly observed, and the appearance and It was found that a low-protein cooked rice with an excellent texture was obtained.

<Sensory evaluation of cooked rice>
Each of 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 (without soaking treatment) was used as a rice cooker. (Mitsubishi IH Jar Rice Cooker NJ-KH10S, manufactured by Mitsubishi Electric Home Equipment Co., Ltd.) was used to cook rice. The rice cooking method was performed with reference to the method of Suzuki et al. (Journal of Japanese Society of Nutrition and Food 36 (5), 389-392, 1983). 200 mL of water was put into a rice cooker, and a metal pudding cup containing 10 g of water was put into the kettle for 10 g of rice, and cooked in the mode of “white rice, hurry” to obtain cooked rice. About the obtained cooked rice, about the external appearance, softness, richness, and deliciousness (preference), sensory evaluation was performed on the following sensory evaluation criteria.
<Sensory evaluation criteria for cooked rice>
[Appearance (1)]
A: The shape of rice grains is maintained.
B: 1/3 to 1/2 rice grains as a whole are disintegrated.
C: The rice grain has collapsed and the shape of the rice grain is not maintained.
[Appearance (2)]
About Example 5, Example 7, and Example 8 A: It is whiteness comparable as raw material indica rice (raw rice).
B: It is whiter and uncomfortable than the raw material Indica rice (raw rice).
About Example 6 A: It is whiteness comparable as raw material japonica rice (raw rice).
B: It is whiter and uncomfortable than raw material japonica rice (raw rice).
[Degree of softness]
A: Just the right softness.
B: Softer than A.
C: Very soft.
[Body]
A: There is a rich taste.
B: Rich in taste (similar to commercially available low protein rice).
[Taste or taste]
A: Overall evaluation is delicious or liking.
B: Overall evaluation is between A and C.
C: The evaluation is not comprehensive or unfavorable.

From these results, in Example 8 where the immersion treatment in oil was not performed before the frying treatment, many rice grains adhered were present, but when rice was cooked, adhesion of the rice grains was almost recognized. In other words, it was found that low protein cooked rice with an excellent appearance and texture was obtained. In addition, it was found that Examples 5-7, which were soaked before the frying treatment, yielded a low-protein rice with an excellent appearance and texture, as in the case of no soaking treatment.
As for Japonica rice, it was found that low protein rice with excellent appearance and texture was obtained as in Indica rice.

≪Confirmation of water removal status by the number of oil immersions≫
Using the low protein Indica rice before draining obtained in the production of low protein rice (4) described above, the water removal status by the oil immersion treatment was confirmed.
First, 15 g of low protein Indica rice before draining was poured into a gold monkey and drained, and the amount of removed water was measured (measured value: 3603 μl). Next, drained low protein Indica rice is put into a container containing 200 ml of rapeseed oil (trade name: Nisshin Canola Oil, Nisshin Oilio Group Co., Ltd.) at 25 ° C. and immersed for 5 seconds. The gold colander was taken out from and drained.
The immersion oil used at this time was put into a centrifuge tube, and centrifuged (condition: 3000 rpm, 10 minutes) to separate water. Water accumulated in the bottom of the centrifuge tube was quantified with a micropipette, and the amount of water was defined as the amount of water removed from the rice that had been immersed once. Subsequently, the drained rice was put in another container containing 200 ml of rapeseed oil at 25 ° C. and immersed again for 5 seconds, and then the gold monkey was taken out from the container and drained. The immersion oil used at this time was put into a centrifuge tube, and centrifuged (condition: 3000 rpm, 10 minutes) to separate water. Water accumulated at the bottom of the centrifuge tube was quantified with a micropipette, and the amount of the water was taken as the amount of water removed from the rice that had been immersed twice. Similarly, the immersion in rapeseed oil was performed a total of 9 times, and the amount of water removed from the rice for each immersion treatment was quantified. The amount of water removed is shown in Table 20.

Each sample rice obtained was fried for 240 seconds with rapeseed oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) at 130 ° C. to obtain fried rice with low protein Indica.
<Observation of rice grain adhesion>
The attached state of the rice grains of the obtained low protein Indica fried rice was visually observed and evaluated according to the same evaluation criteria as in Examples 5-8. The results are shown in Table 20.

From the results shown in Table 20, it was found that, when the oil was drained once for 5 seconds, most of the water adhering to the rice could be removed and the adhesion of the rice grains after frying was reduced. In addition, it was found that if the rice that had been drained was immersed in oil for 5 seconds twice or more, there was no adhesion of rice grains after frying. When drained rice was immersed in oil for 5 seconds 6 times or more, there was almost no water to be removed. By soaking oil for 5 seconds 5 times, most of the adhered water in the rice was removed. It is thought.

≪Production of low protein rice (5) ≫
Low-protein steamed rice and its dried product were produced using indica rice as raw raw rice.
First, 0.5% by mass of a protease (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer solution to prepare a reaction solution. 75 ml of the reaction solution was added to 15 g of Indica rice, and the enzyme treatment was performed while stirring with a stirrer at 42 ° C. for 24 hours. 80 ml of pH 4.0 buffer solution was added to the enzyme-treated rice, and the mixture was stirred for 10 minutes with a stirrer and washed. The washed rice was put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein steamed rice of Indica rice and its dried product.
[Example 9]
(After oil immersion treatment, steaming treatment, drying)
Prepare a container containing 75 ml of rapeseed oil (trade name: Nisshin Canola Oil, Nissin Oilio Group Co., Ltd.) at 25 ° C., and rapeseed oil containing gold monkey containing 15 g of indica low protein rice drained. After putting the rice in the container and immersing the rice in oil for 5 seconds, the gold colander was taken out of the container, and the gold colander was again put in the container, so that the rice was again immersed in the oil for 5 seconds. This dipping operation was repeated, and dipping for 5 seconds was performed 10 times in total. By this operation, the water adhering to the rice was removed, and water droplets had accumulated on the bottom of the container filled with oil. The soaked rice was degreased with a gold colander and then steamed with a commercially available steamer for 5 minutes to obtain low protein Indica steamed rice. The obtained low protein Indica steamed rice was dried at 65 ° C. for 2 hours using a dryer (product name: DN-62, manufactured by Yamato Kagaku Co., Ltd.). Mass%). Dry rice was a hard rice grain like raw rice because of its low water content.
[Comparative Example 5]
(Steaming without oil immersion, drying)
In order to confirm the effect of the presence or absence of the soaking treatment, the drained indica rice was steamed for 5 minutes with a commercially available steamer without the oil soaking treatment, and low protein Indica steamed rice was obtained. The obtained low protein Indica steamed rice was dried at 65 ° C. for 2 hours to obtain a dried product of low protein Indica steamed rice (moisture 11.3 mass%). Dry rice was a hard rice grain like raw rice because of its low water content.

<Observation of rice grain adhesion>
The attached state of the rice grains of the dried low protein Indica steamed rice obtained was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 21.
A: One grain of rice is scattered, and there is little or no adhesion between rice grains.
B: Some rice grains to which several grains are adhered are present.
C: Many rice grains to which several grains are attached are present.
D: Starch is eluted from the rice grains, and most of the rice grains are attached to form a lump.

As can be seen from the results in Table 21, the low-protein steamed rice had many rice grains adhering to it without oil soaking treatment. It was found that a product having no adhesion was obtained.
From this, it was found that for low protein steamed rice, it is effective to dip the oil after the enzyme treatment and before steaming.

<Sensory evaluation of cooked rice>
The dried product of steamed low protein Indica rice of Example 9 and the dried product of steamed low protein Indica rice of Comparative Example 5 were cooked (Mitsubishi IH Jar Rice Cooker NJ-KH10S, manufactured by Mitsubishi Electric Home Equipment Co., Ltd.). I cooked rice and made cooked rice. The rice cooking method was performed with reference to the method of Suzuki et al. (Journal of Japanese Society of Nutrition and Food 36 (5), 389-392, 1983). 200 mL of water was put into a rice cooker, and a metal pudding cup containing 10 g of water was put into the kettle for 10 g of rice, and cooked in the mode of “white rice, hurry” to obtain cooked rice. The appearance, softness, richness, and taste (preference) of the obtained cooked rice were subjected to sensory evaluation according to the following sensory evaluation criteria. The results are shown in Table 22.
[Appearance (1)]
A: The shape of rice grains is maintained.
B: 1/3 to 1/2 rice grains as a whole are disintegrated.
C: The rice grain has collapsed and the shape of the rice grain is not maintained.
[Appearance (2)]
A: It is whiteness comparable to raw material indica rice (raw rice).
B: It is whiter and uncomfortable than the raw material Indica rice (raw rice).
[Degree of softness]
A: Just the right softness.
B: Softer than A.
C: Very soft.
[Body]
A: There is a rich taste.
B: Rich in taste (similar to commercially available low protein rice).
[Taste or taste]
A: Overall evaluation is delicious or liking.
B: Overall evaluation is between A and C.
C: The evaluation is not comprehensive or unfavorable.

As can be seen from the results in Table 22, it was found that the rice cooked rice, which is a dried product of low protein steamed rice, can be obtained in which the rice grains do not adhere to each other by performing an oil immersion treatment.
From this, it was found that it is effective to dip the low-protein steamed rice with the oil after the enzyme treatment and before the steaming.

≪Production of low protein rice (6) ≫
As raw raw rice, indica rice was used to produce low protein steamed baked rice and its dried product.
First, 0.5% by mass of a protease (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer solution to prepare a reaction solution. 75 ml of the reaction solution was added to 15 g of Indica rice, and the enzyme treatment was performed while stirring with a stirrer at 42 ° C. for 24 hours. 80 ml of pH 4.0 buffer solution was added to the enzyme-treated rice, and the mixture was stirred for 10 minutes with a stirrer and washed. The washed rice was put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein steamed rice of Indica rice and its dried product.
[Examples 10 to 16]
(After immersion in oil-containing immersion water, steamed and dried)
Low protein indica prepared by preparing a container containing rapeseed oil (trade name: Nisshin Canola Oil, Nisshin Oillio Group Co., Ltd.) and water (hereinafter referred to as oil-containing immersion water) in the amount shown in Table 23 and draining. After putting the gold monkey containing rice in a container containing oil-containing immersion water and immersing the rice in oil-containing immersion water, the gold monkey is removed from the container, and the gold monkey is put into the container again, so that the rice is added again. After immersion in oil-containing immersion water, the gold monkey was removed from the container and drained. The low protein Indica rice that had been soaked twice in this manner was steamed and baked in a steam oven at 120 ° C. for 10 minutes, and the Indica rice was turned over and steamed for another 10 minutes to obtain low protein steamed rice. The obtained low protein steamed baked rice was naturally dried to obtain a dried product of low protein steamed baked rice.

<Appearance observation>
The appearance of the dried product of the obtained low protein steamed baked rice was visually observed, and the adhesion state of the rice grains and the degree of ungelatinized rice were evaluated according to the following evaluation criteria. The results are shown in Table 23.
[Adhesion state of rice grains]
None: One grain of rice is scattered, and there is little or no adhesion between rice grains.
Yes: Some rice grains are attached.
[Degree of ungelatinized rice]
None: Whiteness similar to that of the raw material (raw rice).
Yes: Whiter than the raw material (raw rice).

As can be seen from the observation results of the adhesion state of rice grains in Table 23, the low protein steamed baked rice is not gelatinized when it is immersed in oil-containing immersion water after the enzyme treatment and before steaming. It turns out that rice is not generated either.

<Sensory evaluation of cooked rice>
Using the rice cooker (Mitsubishi IH Jar Rice Cooker NJ-KH10S, manufactured by Mitsubishi Electric Home Equipment Co., Ltd.), the dried product of low protein steamed baked rice of Indica rice obtained in Examples 10 to 16 was used. Cooked rice was cooked in the same way as cooked rice to obtain cooked rice. About the obtained cooked rice, sensory evaluation was performed on the following sensory evaluation criteria. The results are shown in Table 23.
[Sensory evaluation criteria for cooked rice]
A: Cooked rice has gloss, transparency, stickiness, and richness, and has the same texture as cooked rice of Indica rice.
B: There is a lot, but there is no gloss, transparency, or stickiness.
C: Glossy, non-transparent, crisp and crunchy texture.

≪Production of low protein rice (7) ≫
As raw raw rice, indica rice was used to produce low protein steamed baked rice and its dried product.
First, 0.5% by mass of a protease (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer solution to prepare a reaction solution. The reaction solution was added to the amount of Indica rice shown in Table 24, and the enzyme treatment was performed while stirring with a stirrer at 42 ° C. for 24 hours. A pH 4.0 buffer was added to the enzyme-treated rice, and the mixture was stirred for 10 minutes with a stirrer and washed. The washed rice was put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein steamed rice of Indica rice and its dried product.
[Examples 17 to 27]
(After immersion in oil-containing immersion water, steamed and dried)
Under the conditions shown in Table 24 or 25, low protein steamed baked rice and its dried product were produced in the same manner as in Example 10. When the protein content in the dried product of the low protein steamed rice obtained in Example 25 was measured by the Kjeldahl method, the value was 0.81% by mass. Thus, the low protein rice was produced by this treatment. It was confirmed that

<Appearance observation>
The appearance of the dried product of the obtained low protein steamed baked rice was visually observed, and the adhesion state of the rice grains and the degree of ungelatinized rice were evaluated according to the following evaluation criteria. The results are shown in Table 24 or 25.
[Adhesion state of rice grains]
None: One grain of rice is scattered, and there is little or no adhesion between rice grains.
Yes: Some rice grains are attached.
[Degree of ungelatinized rice]
None: Whiteness similar to that of the raw material (raw rice).
Yes: Whiter than the raw material (raw rice).

As can be seen from the observation results of the adhesion state of the rice grains in Table 24 and Table 25, when the low protein steamed baked rice is immersed in oil-containing immersion water after the enzyme treatment and before steaming, the rice does not adhere, It was found that ungelatinized rice was not generated.

<Sensory evaluation of cooked rice>
Using the rice cooker (Mitsubishi IH Jar Rice Cooker NJ-KH10S, manufactured by Mitsubishi Electric Home Equipment Co., Ltd.), the dried product of low protein steamed baked rice of Indica rice obtained in Examples 17 to 27 was used. Cooked rice was cooked in the same way as cooked rice to obtain cooked rice. About the obtained cooked rice, sensory evaluation was performed on the following sensory evaluation criteria. The results are shown in Table 24 or 25.
[Sensory evaluation criteria for cooked rice]
A: Cooked rice has gloss, transparency, stickiness, and richness, and has the same texture as cooked rice of Indica rice.
B: There is a lot, but there is no gloss, transparency, or stickiness
C: Glossy, non-transparent, crisp and crunchy texture.

≪Production of low protein rice (8) ≫
Low protein steamed rice and its dried product were produced using indica rice as raw raw rice.
First, 0.5 mass% of proteolytic enzyme (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer to prepare a reaction solution. 4.0 L of the reaction solution was added to 1200 g of the indica rice (raw rice), and the enzyme treatment was performed while stirring with a stirrer at 40 ° C. for 24 hours. 4 L of water was added to the enzyme-treated rice and stirred with a stirrer for 10 minutes for washing. The washed rice was put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein steamed rice of Indica rice and its dried product.

[Example 28]
(Manufacture of emulsified immersion liquid)
An emulsified immersion liquid was prepared by the following method with the formulation shown in Table 26. Paste lecithin (product name: lecithin DX, manufactured by Nisshin Oillio Group) is added to vegetable oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) and heated to 80 ° C in a hot water bath. As a result, lecithin was dissolved in the vegetable oil to obtain a lecithin-containing vegetable oil. By adding the lecithin-containing vegetable oil returned to room temperature to room temperature water, and emulsifying by stirring for 1 minute using a mixer (device name: VITA-PREP3, manufactured by VITA-MIX (USA)), An emulsified immersion liquid was obtained.

(After soaking with indica rice emulsified soaking solution, steamed and dried)
A gold monkey containing indica rice that had been treated with an enzyme and drained was placed in a stainless steel tray containing 2 L of the emulsified soaking liquid, and the indica rice was soaked in the emulsifying soaking liquid for 5 minutes. The gold monkey containing the indica rice was taken out from the emulsified soaking solution, and the emulsifying soaking solution was cut well. Thereafter, the indica rice was steamed and baked in a steam oven at 120 ° C. for 10 minutes, and the indica rice was turned over and steamed for another 10 minutes to obtain low protein steamed rice. Thereafter, the low protein steamed baked rice was dried at 70 ° C. for 2 hours to obtain a dried product of low protein steamed baked rice.

≪Production of low protein rice (9) ≫
Low protein rice was produced using Indica rice as raw raw rice.
First, 0.5 mass% of proteolytic enzyme (Protease M, manufactured by Amano Enzyme Co., Ltd.) was dissolved in a pH 4.0 buffer to prepare a reaction solution. 4.0 L of the reaction solution was added to 1100 g of the Indica rice (raw rice), and the enzyme treatment was performed while stirring with a stirrer at 40 ° C. for 20 hours. 4 L of water was added to the enzyme-treated rice and stirred with a stirrer for 10 minutes for washing. The washed rice was put into a gold colander, drained for about 30 minutes, and then subjected to the following treatment to produce low protein steamed rice of Indica rice and its dried product.

[Example 29]
(Manufacture of emulsified immersion liquid)
An emulsified immersion liquid was produced by the following method using the formulation shown in Table 27. Paste lecithin (product name: lecithin DX, manufactured by Nisshin Oillio Group) is added to vegetable oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) and heated to 80 ° C in a hot water bath. As a result, lecithin was dissolved in the vegetable oil to obtain a lecithin-containing vegetable oil. By adding the lecithin-containing vegetable oil returned to room temperature to room temperature water, and emulsifying by stirring for 1 minute using a mixer (device name: VITA-PREP3, manufactured by VITA-MIX (USA)), An emulsified immersion liquid was obtained.

(After soaking with indica rice emulsified soaking solution, steamed and dried)
A gold monkey containing indica rice that had been treated with an enzyme and drained was placed in a stainless steel tray containing 2 L of the emulsified soaking liquid, and the indica rice was soaked in the emulsifying soaking liquid for 5 minutes. The gold monkey containing the indica rice was taken out from the emulsified soaking solution, and the emulsifying soaking solution was cut well. Then, indica rice was steamed and baked in a steam oven at 120 ° C. for 10 minutes to obtain low protein steamed rice. Thereafter, the low protein steamed baked rice was dried at 70 ° C. for 2 hours to obtain a dried product of low protein steamed baked rice.

<Measurement of water content of rice>
The water 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.

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

<Sensory evaluation of cooked rice>
The low-protein steamed baked rice obtained in Examples 28 and 29 was cooked in the same manner as in Example 1, and sensory with the same evaluation criteria as “Appearance (1)” and “Taste or Preference” in Example 1. Evaluation was performed. The results are shown in Table 28.

The low-protein rice obtained by proteolytic treatment and washing of raw rice is immersed in an emulsion emulsified with oil before steaming and baking. It was found to have an effect.

The present invention can provide a method for producing low-protein rice that is less likely to disintegrate during distribution and rice cooking and has less adhesion of rice grains during rice cooking. Further, according to the production method of the present invention, low protein rice having a rich taste and high energy can be produced, and therefore it can be suitably used in the field of food production.

Claims (15)

1. A method for producing low protein rice, comprising subjecting raw rice to proteolytic treatment, washing the resulting treated rice, and attaching oil to the rice, and gelatinizing the rice to which the oil has adhered.
2. Attaching the oil to the rice, immersing the rice in the oil, immersing the rice in the oil-containing immersion water containing the oil, immersing the rice in the oil-containing emulsion immersion liquid, and the oil in the rice The method for producing low protein rice according to claim 1, wherein the method is at least one step selected from the group consisting of washing with water after coating.
3. The gelatinization of the rice is at least one step selected from the group consisting of frying rice with oil, steaming the rice, and retorting the rice. Of low protein rice.
4. The method for producing low-protein rice according to claim 1, wherein the oil is attached to the rice and the rice is gelatinized by frying the rice with oil.
5. The method for producing low-protein rice according to claim 1 or 2, further comprising drying the rice after gelatinizing the rice.
6. A food obtained by cooking low-protein rice obtained by the production method according to any one of claims 1 to 5.
7. A method for producing low protein fried rice, characterized in that raw rice is proteolytically processed, and the resulting treated rice is washed and then fried in oil.
8. A food obtained by cooking low protein fried rice obtained by the production method according to claim 7.
9. Production of low-protein steamed rice characterized by proteolytically treating raw rice, washing the resulting treated rice, immersing the rice in oil at 90 ° C. or less to remove water, and then steaming Method.
10. A food obtained by cooking low protein steamed rice obtained by the production method according to claim 9.
11. A method for producing a dried product of low protein steamed rice, characterized in that the low protein steamed rice obtained by the production method according to claim 9 is dried.
12. A food obtained by cooking a dried product of low protein steamed rice obtained by the production method according to claim 11.
13. Low protein fried rice produced by proteolytically treating raw rice, washing the resulting treated rice, and then frying in oil.
14. A low protein steamed rice produced by proteolytically treating raw rice, washing the resulting treated rice, immersing the rice in oil at 90 ° C. or less to remove water, and then steaming.
15. A dried product of low protein steamed rice produced by drying the low protein steamed rice of claim 14.