【０００１】
【発明の属する技術分野】
本発明は、調理適性と食味に優れた粳玄米に関する。
【０００２】
【従来の技術】
玄米は、白米に比べ栄養価が高いことは一般によく知られている。しかしながら、玄米は固い外皮に覆われているため、吸水率が悪く、調理時には圧力釜などを利用し加圧下で炊飯する必要があった。近年、加工米飯の需要として、調味米飯が伸長してきている中で、玄米の調味米飯への応用も期待されている。しかし、玄米にはえぐみがあり、さらには加圧下で調理をしても、調味液の浸透が悪く、食味が悪いという問題があり、調味米飯にはあまり適さない。
玄米を白米と同様に電気釜やガス釜で容易に炊くことができ、適当な軟らかさの玄米ごはんを得る手段として、玄米の表面を搗精或いは玄米を吸水処理後、膨化させ、玄米に亀裂を生じさせるなどの公知の方法によって吸水性を高めることによって実現できる。しかし、玄米の吸水性を高めても、糠臭、渋味、えぐみが強く、食味の面でも劣っている。
【０００３】
【発明が解決しようとする課題】
本発明の目的は、調味液の浸透性の良い、食味に優れた粳玄米を提供することである。
【０００４】
【課題を解決するための手段】
本発明者らはこれらの課題を解決するために鋭意検討の結果、玄米を高吸水化処理することで、通常の玄米を調理した時の調味液の浸透に要する時間を短縮することができ、味の馴染みが良く、食味の優れた調味米飯が得られることを見出し、本発明を完成した。
即ち、本発明の第一は、３０℃、１時間後の吸水率が１２０〜１５０質量％であることを特徴とする粳玄米である。
第二は、玄米中の蓚酸量が２０ｍｇ／１００ｇ未満であることを特徴とする粳玄米である。さらに、この粳玄米の製造方法、この粳玄米の加工食品に関する。
【０００５】
【発明の実施の形態】
本発明における吸水率は、３０℃の恒温下で、１時間浸漬した後の玄米の吸水状態での重量を浸漬前の重量で除し、％で表したものである。吸水率は１２０〜１５０％であり、好ましくは１２０〜１４０％が良い。吸水率が１２０％未満では、調味液の浸透性が悪く、味の馴染みが遅く、調理に時間を要する。また、吸水率が１５０％を超えると、逆に炊飯玄米の形状が崩れ易く、食味だけでなく外観も損なってしまう。吸水率は玄米の水分とも関係し、含水量が小さいものは吸水率が大きく、含水量が大きいものは吸水率が小さい。玄米の含水量は１０〜２０％程度が好ましい。ただし、吸水率は含水量だけでなく、玄米の表皮の剥離や、裂傷などにも大きく影響される。従って、含水量の調整や搗精することで、吸水率をコントロールすることが可能であり、搗精が進めば、吸水率も大きくなる。含水量、吸水率は適宜実験することにより、搗精、蒸煮、乾燥の条件を定めて所望の値に調整することができる。
【０００６】
蓚酸とは渋味やえぐみの成分として知られている物質であり、蓚酸量が少ないほど玄米特有の渋味やえぐみが少なく食味が良好になる。規定する蓚酸量は、高速液体クロマトグラフ法を用いて測定したものである。玄米中の蓚酸量は通常２０ｍｇ／１００ｇ未満であり、好ましくは１５ｍｇ／１００ｇ以下である。蓚酸含量が２０ｍｇ／１００ｇ以上になると、通常の玄米と変わらず渋味、えぐみが出て、食味の改善効果は弱い。
【０００７】
本発明の粳玄米は、通常、粳玄米を浸漬処理し、湿熱処理後、乾燥することにより得られる。玄米の浸漬処理は、例えば次のような方法で実施できる。
粳玄米を通常２乃至４回程洗米し、水切り後、浸漬槽（浸漬用タンク）に浸漬する。洗米に供する水は、水道水、蒸留水、井戸水、酸性水、電解食塩水、オゾンを溶存させた水等の食品用に使用できる水であれば、いずれの使用も可能である。
【０００８】
浸漬槽の浸漬条件は、通常２０乃至５０℃の温水中に発芽するまで浸漬するか、あるいは例えば３乃至５時間程浸漬し、その後脱水を行い、発芽するまで間欠的に散水を行って、所定時間、高湿度の条件下で処理する方法が良い。使用する温水は、前記の洗米工程で例示した様な水が例示でき、食品用に使用できる水であれば、いずれも可能である。また、浸漬から発芽するまでの工程を液相中で実施する場合は、例えば、３乃至４８時間、通常２０乃至５０℃の温水中に浸漬させる。尚、浸漬中は、適度なエアレーションを行うことで、均一な発芽を行うことが出来る。
【０００９】
発芽させる場合には、一般的には胚の部分から０．５ｍｍ〜２．０ｍｍ程度の膨らみ、あるいは突起部、幼芽が確認できる程度の状態が良い。発芽後は、加熱処理して、発芽を停止させるが、その方法としては、蒸煮させても良いし、熱風あるいはマイクロウェーブ、冷却等の適当な方法により、温度処理あるいは乾燥させても良い。発芽を誘引することで、糠臭、渋味、えぐみが低減化され、炊飯後の食感も軟らかくなる。
【００１０】
浸漬タンクから玄米を排出して次の乾燥工程へ移行するが、乾燥前に、玄米がほぼ単粒状態になる程度まで付着水を除去し、ついで湿熱処理を施して乾燥するのが好ましい。単粒状態とは玄米粒が表面の付着水によって大部分が互い付着していない状態である。これによって、湿熱処理、乾燥工程時のハンドリングが行いやすくなり、粒同士あるいは機器壁面への付着、α化度の不均一、乾燥むらを防ぐことが可能となり、乾燥効率も改善できる。表面の付着水の除去は、例えば、排出した玄米を水切りコンベア上に載せて行うことができるし、その際に振動を与える操作、あるいは送風を行うことでより効率良く表面の付着水を除去することができる。また、必要に応じて、例えば攪拌機能をもった回転羽、スクリューなどで攪拌を行うと尚良い。
【００１１】
湿熱処理は、具体的には、飽和水蒸気か熱水あるいは過熱蒸気等を熱媒体として高湿度雰囲気、例えば湿度６０％以上の雰囲気で対象物を加熱する方法である。この場合には、加熱対象物と熱媒体を直接接触させ加熱する方法と、例えば湿度６０％以上の雰囲気でかつ伝導加熱方式のように間接的に熱媒体を接触させ、加熱する方法のどちらでも実施可能である。具体的な条件は、例えば、蒸気温度９８〜１８０℃で３秒〜３０分間処理することができる。蒸気温度が９８℃以下の場合、α化、乾燥自体に問題はないが、所望のα化に要する時間が長くなるため、工業的に大量生産を行う場合には、あまり好ましくない。一方で、１８０℃を超えるとα化が進みすぎる問題があり、米粒の付着が生じ、乾燥工程のハンドリングが悪くなる。処理時間は、３秒未満では、粒のα化度にムラが生じやすいこともあるが、実際の工程における制御も難しい。また、処理時間が３０分を超えると玄米のα化が進行し過ぎ、乾燥工程でのハンドリングが悪い。
【００１２】
また、上述した以外の方法として米飯製造や発酵工業等で行われる米の蒸煮処理を用いた方法が例示できる。具体的には、例えば、浸漬処理した玄米を０．１〜７．０ｋｇ／ｃｍ２、好ましくは０．１〜２．０ｋｇ／ｃｍ２の条件下で、３秒〜３０分間、好ましくは１０秒〜３０分間蒸気で処理する方法である。蒸気圧が、０．１ｋｇ／ｃｍ２未満では、胴割れ、砕米の発生防止効果は少なく、処理時間が３秒未満でも同様である。逆に処理時間が長くなりすぎると、α化が進み過ぎ、乾燥工程のハンドリングが悪くなる傾向がある。一方、蒸気圧が７．０ｋｇ／ｃｍ２を超えても、胴割れ、砕米の発生防止効果は得られるが、圧力が高すぎ、安全性に問題がある。
【００１３】
乾燥は、対流（熱風）乾燥法、放射乾燥法、伝導乾燥法、電磁波等による均一発熱法、真空乾燥法、凍結乾燥法等のいずれの方法をもっても行うことが可能である。また、所望の水分値に達するまでに、工程中にテンパリングを行うことで、仕上がりが美しく、砕米の発生をより低減させることが可能である。
乾燥は、玄米の水分量を、通常１０〜２０％、好ましくは１２〜１８％、さらに好ましくは１３〜１６％になるようにする。水分量が１０％未満である場合、玄米の粒に胴割れ、砕米が発生しやすくなり、歩留まりが悪くなる。一方、水分量が２０％を超える場合、カビ、細菌などが発生しやすく、保存性に問題が生じる。
【００１４】
また、湿熱処理や乾燥の条件はα化度に影響を及ぼす。α化度とは、β−アミラーゼ・プルラナーゼ法（ＢＡＰ法）によって測定した値である。ＢＡＰ法は糊化デンプンと生デンプンまたは老化デンプンを識別するのに優れた方法である。蒸煮・湿熱処理や乾燥を緩やかな条件で行うとα化度は低くなり、温度を高くしたり、時間を長くするとα化度は高くなる。玄米のα化度は、通常５〜５０％であり、好ましくは、５〜４０％、さらに好ましくは１５〜４０％であり、このような範囲になるように、熱処理、乾燥の条件を定めるのが好ましい。
【００１５】
なお、原料玄米をあらかじめ搗精することにより、乾燥時間を短縮し、果皮の硬さや異臭を低減させることが可能になる。また、乾燥後に玄米の表皮の一部を搗精して剥離・裂傷することで、表皮の固さや異臭をより低減させることもできる。このようにして処理することで高吸水性玄米を得ることができる。
以上のような手法で得られた粳玄米は、吸水性に優れている。また、特に、図１に見られるように、炊飯後の玄米の胚乳部分が多孔質化している。従って、本発明の粳玄米は、調味液との馴染みが良く、リゾット、パエリア、雑炊などの調味ご飯の食材として優れている。
【００１６】
本発明の玄米を用いた加工食品としては、例えば、お粥、雑炊、リゾット、パエリア、チャーハン、ドリア、玄米入りシュウマイまたは春巻き、煎餅、団子、ういろう、お焼き、草餅、柏餅、かるかん、ライスペーパー、パン、ケーキ、ビーフン、ラーメン、玄米飲料、玄米糖化液、玄米発酵飲料、おじや、甘酒、シリアル食品などが例示できる。
【００１７】
【実施例】
以下に本発明を実施例で詳細に説明する。
実施例１
原料粳玄米（ほしのゆめ）を洗米機にて洗浄し、３０℃の恒温水中で２０時間浸漬、発芽処理を行った。その後、９８℃、４分間蒸煮し、引き続き１００℃の流動層乾燥を行い、水分量を１５％に調整した高吸水粳玄米を得た。
実施例２
原料粳玄米（ほしのゆめ）を洗米機にて洗浄し、２５℃の恒温水中で２４時間浸漬させ発芽させた。その後、９８℃、４分間蒸煮し、引き続き１００℃の流動層乾燥を行い、水分量２０％の発芽玄米を得た。その後、６０℃、８０％Ｒ．Ｈの雰囲気下に２４時間静置させ、水分値が１５．５％の発芽玄米を得た。
【００１８】
評価例１
［走査電子顕微鏡］
実施例１、実施例２及び対照として未処理の玄米の炊飯後の断面（長軸）をＳＥＭ（走査電子顕微鏡）で撮影したものを図１に示した。
［吸水率の評価試験］
炊飯前玄米の吸水率は、以下のように測定した。実施例１、２及び対照の未処理玄米を１０ｇずつはかりとり３０℃の水中に浸漬し、３０℃の恒温条件下で１時間静置したときの重量を測定し、重量変化の比率を吸水率とした。結果を表１に示した。
【００１９】
［調味液浸透性１］
実施例１で得られた高吸水粳玄米及び対照として原料粳玄米（ほしのゆめ）を水で軽くすすいだ後、水切りした。その後、全体の米重量に対して１．２倍の０．３％食塩水を加水し、家庭用炊飯器で炊飯した。これを、パネラー９名（２０代〜３０代）を対象に官能試験を行った。結果を表１に示した。
調味液の浸透性について、以下のように評価した。
○：調味液の味が玄米粒の中まで充分に感じられると答えたパネラーが６名以上
△：調味液の味が玄米粒の中まで充分に感じられると答えたパネラーが３〜５名
×：調味液の味が玄米粒の中まで充分に感じられると答えたパネラーが０〜２名
【００２０】
［渋み］
実施例１、２及び対照（未処理玄米）を通常の炊飯をして得られた米飯について、パネラー９名（２０代〜３０代）を対象に官能試験を行い、以下のように評価した。結果は表１に示した。
○：渋味を感じると答えたパネラーが０〜２名
△：渋味が感じると答えたパネラーが３〜５名
×：渋味を感じると答えたパネラーが６名以上
【００２１】
【表１】
【００２２】
評価例２
［調味液浸透性２］
植物油を引いた鍋で玉ねぎを炒め、そこに実施例２の粳玄米２００ｇを加えて、米粒が半透明になるまで炒めたら、ブイヨンスープを加え、中火で米粒の固さがアルデンテになるまで煮た。水分の蒸発量を考慮し、随時、加水等の水分調整を行いながら炊き上げ、米重量に対し５ｇの食塩と少々の胡椒で調味をし、仕上げにバター１５ｇを加えて調味米飯を得た。
対照として、原料粳玄米（ほしのゆめ）についても、同様にして調味米飯を得た。
これらの調味米飯について、パネラー９名（２０代〜３０代）を対象に官能試験を行った。調味液の浸透性について、以下のように評価した。結果は、表２に示した。
○：調味液の味が玄米粒の中まで充分に感じられると答えたパネラーが６名以上
△：調味液の味が玄米粒の中まで充分に感じられると答えたパネラーが３〜５名
×：調味液の味が玄米粒の中まで充分に感じられると答えたパネラーが０〜２名
【００２３】
【表２】
【００２４】
【発明の効果】
本発明により、 これまでに無い調理特性を持った原料粳米を市場に提供する事が可能となり、調味ご飯をはじめとする玄米加工食品の嗜好性が飛躍的に改善される。特に食感や食味にすぐれた調理および加工が可能となり、玄米の栄養価を誰でも簡単に食することが出来、健康増進に寄与することが出来る。
本発明は、粳玄米の栄養価を失うことなく、白米と同様に調理、保存することが出来、新しい食材として、多岐にわたる応用が可能となる。その応用方法が広まれば、食生活が変化向上していくものと考えられる。
本発明は、加工上の利便性、食味、食感、調理の手軽さからも、食品加工及び調理の食材として、新規であると考えられる。
【図面の簡単な説明】
【図１】実施例１、実施例２及び対照の炊飯玄米断面の走査顕微鏡写真を示す（上の段：×６０、下の段：×１０００）。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a non-brown brown rice excellent in cooking suitability and taste.
[0002]
[Prior art]
It is well known that brown rice has a higher nutritional value than white rice. However, since brown rice is covered with a hard coat, it has a poor water absorption rate, and it has been necessary to cook rice under pressure using a pressure cooker or the like during cooking. In recent years, demand for processed cooked rice has been growing, and application of brown rice to seasoned cooked rice is also expected. However, brown rice has harshness, and even when cooked under pressure, there is a problem that the seasoning liquid does not penetrate well and the taste is bad, and it is not very suitable for seasoned cooked rice.
Brown rice can be easily cooked in an electric kettle or gas kettle in the same way as white rice.As a means of obtaining brown rice with an appropriate softness, the surface of brown rice is polished or brown rice is water-absorbed and then expanded to crack brown rice. It can be realized by increasing water absorption by a known method such as generation. However, even if the water absorbency of brown rice is increased, it has a strong bran smell, astringency and astringency, and is inferior in taste.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a non-brown brown rice with good taste and a good taste and a good taste.
[0004]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve these problems, as a result of high brown water treatment of brown rice, it is possible to reduce the time required for permeation of the seasoning liquid when cooking normal brown rice, The present inventors have found that seasoned cooked rice with good taste familiarity and excellent taste can be obtained, and completed the present invention.
That is, the first of the present invention is a non-brown brown rice characterized by having a water absorption of 120 to 150% by mass after 1 hour at 30 ° C.
The second is non-brown brown rice characterized in that the amount of oxalic acid in brown rice is less than 20 mg / 100 g. Furthermore, the present invention relates to a method for producing this non-brown brown rice and a processed food of this non-brown brown rice.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
The water absorption in the present invention is expressed in% by dividing the weight of brown rice in a water-absorbed state after immersion for 1 hour at a constant temperature of 30 ° C. by the weight before immersion. The water absorption is 120 to 150%, preferably 120 to 140%. When the water absorption rate is less than 120%, the permeability of the seasoning liquid is poor, the familiarity of taste is slow, and cooking takes time. On the other hand, when the water absorption exceeds 150%, the shape of the cooked brown rice is liable to be distorted, which impairs not only the taste but also the appearance. The water absorption is also related to the water content of brown rice, and those with a small water content have a large water absorption, and those with a large water content have a small water absorption. The water content of brown rice is preferably about 10 to 20%. However, the water absorption rate is greatly affected not only by the water content but also by peeling and tearing of the brown rice skin. Therefore, it is possible to control the water absorption by adjusting the water content or by milling, and as the milling proceeds, the water absorption increases. The water content and water absorption can be adjusted to desired values by determining the conditions of milling, steaming, and drying by appropriately conducting experiments.
[0006]
Oxalic acid is a substance known as a component of astringency and astringency, and the less the amount of oxalic acid, the less the astringency and astringency unique to brown rice and the better the taste. The specified amount of oxalic acid is measured by using a high performance liquid chromatography method. The amount of oxalic acid in brown rice is usually less than 20 mg / 100 g, preferably 15 mg / 100 g or less. When the oxalic acid content is 20 mg / 100 g or more, astringency and astringency appear as in normal brown rice, and the effect of improving taste is weak.
[0007]
The non-brown brown rice of the present invention is usually obtained by immersing a non-brown brown rice, performing a wet heat treatment, and then drying. The brown rice immersion treatment can be performed, for example, by the following method.
The non-glutinous brown rice is usually washed about 2 to 4 times, drained, and immersed in an immersion tank (immersion tank). Any water that can be used for food, such as tap water, distilled water, well water, acidic water, electrolytic saline, or water in which ozone is dissolved, can be used for washing rice.
[0008]
The immersion conditions in the immersion tank are usually soaked in warm water at 20 to 50 ° C. until germination or, for example, immersion for about 3 to 5 hours, followed by dehydration and intermittent watering until germination, A method of treating under conditions of time and high humidity is preferable. Examples of the hot water to be used include water as exemplified in the rice washing step described above, and any water can be used as long as it can be used for food. When the process from immersion to germination is performed in a liquid phase, the immersion is performed, for example, in warm water of usually 20 to 50 ° C. for 3 to 48 hours. During immersion, uniform germination can be performed by performing appropriate aeration.
[0009]
In the case of germination, it is generally preferable that the swelling of the embryo portion is about 0.5 mm to 2.0 mm, or that the projection portion and the germ can be confirmed. After the germination, the germination is stopped by a heat treatment. The germination may be carried out by steaming or by a temperature treatment or drying by a suitable method such as hot air, microwave, cooling or the like. By inducing germination, bran odor, astringency, and astringency are reduced, and the texture after cooking is also softened.
[0010]
The brown rice is discharged from the immersion tank and the process proceeds to the next drying step. Before the drying, it is preferable to remove the adhered water until the brown rice is substantially in a single grain state, and then perform a wet heat treatment to dry. The single grain state is a state in which most of the brown rice grains are not attached to each other due to water attached to the surface. As a result, handling during the wet heat treatment and the drying process is facilitated, it is possible to prevent the particles from adhering to each other or to the wall surface of the device, to prevent the α-form from being nonuniform, and to make the drying uneven, and to improve the drying efficiency. The removal of water adhering to the surface can be performed, for example, by placing the discharged brown rice on a draining conveyor, and at that time, an operation of applying vibration or blowing air to remove the water adhering to the surface more efficiently. be able to. Further, if necessary, it is more preferable to perform stirring with a rotating blade or screw having a stirring function, for example.
[0011]
Specifically, the wet heat treatment is a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 60% or more, using saturated steam, hot water, superheated steam, or the like as a heat medium. In this case, either a method in which the object to be heated is brought into direct contact with the heat medium to heat it, or a method in which the heat medium is indirectly contacted with the heat medium in an atmosphere of, for example, a humidity of 60% or more and conducted by a heating method, are used. It is feasible. As a specific condition, for example, the treatment can be performed at a steam temperature of 98 to 180 ° C. for 3 seconds to 30 minutes. When the steam temperature is 98 ° C. or lower, there is no problem in the pregelatinization and drying itself, but the time required for the desired pregelatinization becomes long. On the other hand, if the temperature exceeds 180 ° C., there is a problem that the gelatinization is excessively advanced, and the adhesion of rice grains occurs, and the handling of the drying step is deteriorated. If the processing time is less than 3 seconds, the degree of α-formation of the grains may easily become uneven, but it is difficult to control the actual process. On the other hand, if the processing time exceeds 30 minutes, the pregelatinization of brown rice proceeds excessively, and the handling in the drying step is poor.
[0012]
Further, as a method other than the above, a method using a steamed rice treatment performed in cooked rice production, fermentation industry, or the like can be exemplified. Specifically, for example, brown rice that has been immersed is subjected to a condition of 0.1 to 7.0 kg / cm 2 , preferably 0.1 to 2.0 kg / cm 2 for 3 seconds to 30 minutes, preferably 10 seconds. This is a method of treating with steam for up to 30 minutes. When the vapor pressure is less than 0.1 kg / cm 2 , the effect of preventing the occurrence of body cracks and broken rice is small, and the same applies even when the treatment time is less than 3 seconds. Conversely, if the treatment time is too long, the pregelatinization will proceed too much and the handling of the drying step will tend to be poor. On the other hand, if the vapor pressure exceeds 7.0 kg / cm 2 , the effect of preventing the occurrence of cracks and broken rice can be obtained, but the pressure is too high and there is a problem in safety.
[0013]
Drying can be performed by any method such as a convection (hot air) drying method, a radiation drying method, a conduction drying method, a uniform heat generation method using electromagnetic waves, a vacuum drying method, and a freeze drying method. Further, by performing tempering during the process until the desired moisture value is reached, the finish is beautiful and the generation of broken rice can be further reduced.
Drying is performed so that the water content of brown rice is usually 10 to 20%, preferably 12 to 18%, and more preferably 13 to 16%. When the water content is less than 10%, the grains of brown rice are liable to crack and broken rice, and the yield is deteriorated. On the other hand, when the water content exceeds 20%, mold, bacteria and the like are liable to be generated, which causes a problem in storage stability.
[0014]
Further, the conditions of the wet heat treatment and the drying affect the α-degree. The degree of pregelatinization is a value measured by the β-amylase pullulanase method (BAP method). The BAP method is an excellent method for distinguishing between gelatinized starch and raw or aged starch. If the steaming / moisture heat treatment or drying is performed under mild conditions, the degree of pregelatinization decreases, and if the temperature is increased or the time is prolonged, the degree of pregelatinization increases. The degree of pregelatinization of brown rice is usually 5 to 50%, preferably 5 to 40%, and more preferably 15 to 40%. The heat treatment and drying conditions are determined so as to fall within such a range. Is preferred.
[0015]
By milling the raw brown rice in advance, it is possible to shorten the drying time and reduce the hardness and unpleasant odor of the peel. In addition, after drying, a portion of the brown rice skin is polished and peeled / teared to further reduce the hardness and unpleasant odor of the skin. By treating in this way, superabsorbent brown rice can be obtained.
The non-brown brown rice obtained by the above method is excellent in water absorbency. In particular, as seen in FIG. 1, the endosperm portion of brown rice after cooking rice is porous. Therefore, the non-brown brown rice of the present invention has good familiarity with the seasoning liquid, and is excellent as a food material for seasoning rice such as risotto, paella, and porridge.
[0016]
Examples of processed foods using the brown rice of the present invention include, for example, porridge, porridge, risotto, paella, fried rice, doria, brown rice or spring rolls, rice crackers, dumplings, uiro, grilled rice, rice cake, kashimo rice cake, rice paper, rice paper , Bread, cake, rice noodles, ramen, brown rice beverage, brown rice saccharified liquid, brown rice fermented beverage, uncle, amazake, cereal food and the like.
[0017]
【Example】
Hereinafter, the present invention will be described in detail with reference to Examples.
Example 1
The raw non-colored brown rice (Hoshino Yume) was washed with a rice washer, immersed in constant temperature water at 30 ° C. for 20 hours, and germinated. Thereafter, the mixture was steamed at 98 ° C. for 4 minutes, followed by fluidized-bed drying at 100 ° C. to obtain a highly water-absorbing non-brown brown rice having a water content adjusted to 15%.
Example 2
The raw material non-brown brown rice (Hoshino Yume) was washed with a rice washer and immersed in constant temperature water at 25 ° C. for 24 hours to germinate. Thereafter, the mixture was steamed at 98 ° C. for 4 minutes, and subsequently dried in a fluidized bed at 100 ° C. to obtain germinated brown rice having a water content of 20%. Thereafter, at 60 ° C. and 80% R.F. The mixture was allowed to stand in an atmosphere of H for 24 hours to obtain germinated brown rice having a moisture value of 15.5%.
[0018]
Evaluation example 1
[Scanning electron microscope]
FIG. 1 shows a photograph of a section (long axis) of untreated brown rice after cooking with SEM (scanning electron microscope) as Example 1, Example 2, and a control.
[Evaluation test of water absorption]
The water absorption of brown rice before cooking was measured as follows. 10 g each of untreated brown rice of Examples 1 and 2 and the control was weighed, immersed in water at 30 ° C., and allowed to stand for 1 hour at a constant temperature of 30 ° C., and the weight was measured. And The results are shown in Table 1.
[0019]
[Seasoning liquid permeability 1]
The highly water-absorbent non-brown brown rice obtained in Example 1 and the raw material non-brown brown rice (Hoshino Yume) as a control were lightly rinsed with water and then drained. Thereafter, 0.3% saline solution was added to the rice in an amount 1.2 times the weight of the whole rice, and the rice was cooked with a home rice cooker. This was subjected to a sensory test on nine panelists (20s to 30s). The results are shown in Table 1.
The permeability of the seasoning liquid was evaluated as follows.
：: 6 or more panelists answered that the taste of the seasoning solution could be fully sensed in the brown rice grains. △: 3 to 5 panelists answered that the taste of the seasoning solution could be fully sensed in the brown rice grains. : 0 to 2 panelists answered that the taste of the seasoning liquid could be fully felt in the brown rice grains.
[Astringency]
A sensory test was conducted on rice cookers obtained by cooking Examples 1 and 2 and the control (untreated brown rice) by ordinary rice, with nine panelists (20s to 30s), and evaluated as follows. The results are shown in Table 1.
：: 0 to 2 panelists answered that they felt astringent 味: 3 to 5 panelists answered that they felt astringent ×: 6 or more panelists answered that they felt astringent
[Table 1]
[0022]
Evaluation example 2
[Seasoning liquid permeability 2]
Fry the onion in a pan with vegetable oil, add 200 g of the non-brown brown rice of Example 2 and fry until the rice grains are translucent. Add the bouillon soup, and medium heat until the hardness of the rice grains becomes al dente. boiled. In consideration of the evaporation of water, the rice was cooked while adjusting the water content, such as water, as needed. The rice was seasoned with 5 g of salt and a little pepper, and 15 g of butter was added to the finished rice to obtain a seasoned cooked rice.
As a control, seasoned cooked rice was obtained in the same manner for raw material non-brown brown rice (Hoshino Yume).
A sensory test was conducted on these seasoned rices for nine panelists (20s to 30s). The permeability of the seasoning liquid was evaluated as follows. The results are shown in Table 2.
：: 6 or more panelists answered that the taste of the seasoning solution could be fully sensed in the brown rice grains. △: 3 to 5 panelists answered that the taste of the seasoning solution could be fully sensed in the brown rice grains. : 0 to 2 panelists answered that the taste of the seasoning solution could be fully felt in the brown rice grains.
[Table 2]
[0024]
【The invention's effect】
According to the present invention, it is possible to provide a raw material non-glutinous rice having an unprecedented cooking property to the market, and the taste of processed brown rice foods such as seasoned rice is remarkably improved. In particular, cooking and processing excellent in texture and taste can be achieved, and anyone can easily eat the nutritional value of brown rice, which can contribute to health promotion.
INDUSTRIAL APPLICABILITY The present invention can be cooked and stored in the same manner as white rice without losing the nutritional value of non-brown brown rice, and can be used in a wide variety of applications as a new foodstuff. It is thought that the dietary habits will change and improve as their application methods spread.
The present invention is considered to be novel as a food material for food processing and cooking in view of convenience in processing, taste, texture, and ease of cooking.
[Brief description of the drawings]
FIG. 1 shows scanning micrographs of cross sections of cooked brown rice of Examples 1, 2 and a control (upper row: × 60, lower row: × 1000).