JP3174747B2 - Method for removing bacteria and yeast attached to rice and method for producing low protein rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for removing and reducing yeast.

[0002]

2. Description of the Related Art Generally, bacteria such as general viable bacteria and heat-resistant bacteria and yeasts are attached to rice. -4
In the case of employing the lactic acid bacterium fermentation process disclosed in Japanese Patent No. 4290 to produce low-protein rice by the proteolytic action of lactic acid bacterium, the bacterium and yeast derived from the raw material easily propagate during fermentation. It was confirmed that, when the amount of the lactic acid bacteria increased abnormally, the fermentation of the lactic acid bacterium became abnormal, and the problem that the protein could not be reduced satisfactorily occurred. Therefore,
Removal and reduction of bacteria and yeasts have become important issues.

Conventionally, fresh rice has been selected as a method for removing and reducing bacteria, a method of reducing the number of bacteria by increasing the degree of whitening, and adding a glycine preparation or a citrus seed extract to a food product. And a method of suppressing the growth of bacteria by using a PH regulator, but none of these measures are decisive.

[0004] In addition, as a method for removing or reducing yeasts, a method in which the fermentation temperature is raised to 40 to 42 ° C, and the use of glucose or sucrose most suitable for the growth of lactic acid bacteria as sugar added during fermentation, impair the taste. Methods using sorbitol or fructose have been adopted, but all methods have problems such as limiting the productivity of low protein rice and increasing the price of the product.

Based on the finding that it is important to remove or reduce bacteria and yeasts adhering to rice as a raw material in order to efficiently produce low-protein rice, the inventors of the present invention. Have completed a method for solving the above problems as a result of various studies.

[0006]

The gist of the present invention will be described.

[0007] A method of removing bacteria and yeast to remove the bacteria and yeast attached to the US, magnesium rice Lee
A magnesium-organic acid treatment step of immersing the rice in an ON- containing solution and then washing the rice with an organic acid solution having the property of dissolving magnesium, and a step of washing the rice with saline, and washing the rice with water after both steps The present invention relates to a method for removing bacteria and yeast attached to rice, which comprises a step of removing bacteria and yeast attached to rice.

Further, in the method for removing bacteria and yeast attached to rice according to claim 1 , an aqueous solution of magnesium chloride is used as the magnesium ion- containing solution, and citric acid and fumaric acid are used as the organic acid solution. The present invention relates to a method for removing bacteria and yeast attached to rice, which comprises using an aqueous acid or gluconic acid solution.

The present invention also relates to a method for producing low protein rice, which comprises employing a lactic acid bacteria fermentation step to produce low protein rice by the proteolytic action of lactic acid bacteria.
A low-protein protein characterized by adding a magnesium-organic acid treatment step of immersing the rice in an ion- containing solution and then washing the rice with an organic acid solution having a property of dissolving magnesium, followed by a step of washing the rice with water; It relates to a method for producing rice.

[0010] The present invention also relates to a method for producing low protein rice, which comprises employing a lactic acid bacteria fermentation step to produce low protein rice by the proteolytic action of lactic acid bacteria.
Add a magnesium-organic acid treatment step in which the rice is immersed in an ion- containing solution and then wash the rice with an organic acid solution having the property of dissolving magnesium. Further, before or after the magnesium-organic acid treatment step, wash the rice with saline. The present invention relates to a method for producing low protein rice, characterized by adding a step, and adding a step of washing the rice with water after both steps.

In the method for producing low protein rice according to any one of claims 3 and 4 , an aqueous magnesium chloride solution is used as the magnesium ion- containing solution, and citric acid and fumaric acid are used as the organic acid solution. The present invention relates to a method for producing low protein rice, which comprises using an aqueous acid or gluconic acid solution.

[0012]

According to the present invention , bacteria such as general viable bacteria and heat-resistant bacteria adhering to rice are treated with magnesium (actually,
) Is specifically adsorbed, and by utilizing this property, firstly, magnesium is adsorbed by general viable bacteria and heat-resistant bacteria, and then the organic acid in which magnesium is dissolved (particularly harmless to the human body) (Organic acid) to remove both the magnesium and general viable bacteria and heat-resistant bacteria.

[0013] The present invention also relates to a yeast attached to rice.
Concentrates on salt soluble protein fraction (globulin) on rice surface
And use this to eat rice.
Yeast with salt soluble protein fraction by washing with salt water
It removes the mother bacterium.

In the case where low-protein rice is produced by the lactic acid bacteria fermentation step disclosed in Japanese Patent Application No. 5-44290, the bacteria and yeast inhibit the fermentation of lactic acid bacteria. Therefore, by performing the step of washing the rice with saline during the production process of low protein rice,
The yeast is removed.

The bacteria are removed by immersing the rice in a solution containing magnesium ions and then washing the rice with an organic acid solution having the property of dissolving magnesium.

[0016] Further, bacteria which are factors inhibiting fermentation of lactic acid bacteria are removed by a magnesium-organic acid treatment step, and yeast which is also a factor inhibiting fermentation of lactic acid bacteria is removed by washing rice with a saline solution. The protein-degrading action of lactic acid bacteria will be performed smoothly, and the salt-soluble protein fraction will be removed by saline, so that the lactic acid bacteria fermentation step and the washing step with saline will double the protein reduction of rice. As a result, good low protein rice is obtained.

In the production of low protein rice using the lactic acid bacteria fermentation step, since non-heat treated rice is used, general live bacteria are not killed, which is a problem.

[0018]

DETAILED DESCRIPTION OF THE INVENTION Yeast is concentrated in the salt-soluble protein fraction of the rice surface.

Therefore, rice is reduced to 0.3-0.5% (w / v).
By washing with saline, yeast can be removed together with the salt-soluble protein fraction.

According to the first and second aspects of the present invention, rice is used in an amount of 0.3 to 0.1.
By washing with 5% (w / v) saline, yeast can be removed together with the salt-soluble protein fraction. Furthermore, bacteria can be removed by treating rice with an aqueous solution of magnesium chloride and an aqueous solution of an organic acid. Finally, the rice is washed with water, and the remaining magnesium chloride solution, organic acid solution,
Salt can be removed.

The inventions of claims 3 to 5 are disclosed in Japanese Patent Application No. 5-442.
In this case, low-protein rice is produced by using the lactic acid bacteria fermentation step disclosed in No. 90.

By washing rice with 0.3-0.5% (w / v) saline, yeast can be removed together with the salt-soluble protein fraction. Furthermore, bacteria can be removed by treating rice with an aqueous solution of magnesium chloride and an aqueous solution of an organic acid as described above. The treatment of the aqueous solution of magnesium chloride and the aqueous solution of the organic acid may be performed before or after the treatment with a saline solution. Finally, by washing the rice with water, the remaining magnesium chloride aqueous solution, organic acid aqueous solution, and common salt can be removed.

As described above, the yeast which inhibits the fermentation of lactic acid bacteria is removed with a saline solution, and the heat-resistant bacteria which inhibit the fermentation of the lactic acid bacteria are removed with a magnesium chloride aqueous solution and an organic acid aqueous solution. Since the salt-soluble protein is removed by water and the protein is removed by lactic acid bacteria, that is, the protein is removed twice,
Since protein is more rapidly removed as compared with the case of No. 44290, low-protein rice can be obtained more satisfactorily. In addition, it is not necessary to use sorbet or the like that impairs the taste, and lactic acid bacteria fermentation can be performed in the presence of glucose and sucrose, thereby preventing deterioration of the taste of low protein rice.

[0024]

Embodiments of the present invention will be specifically described below.

Example 1 3 kg of Chinese glutinous white rice with a high heat-resistant bacterium content of 0.1% (w /
v) After washing with 3 liters of an aqueous solution of magnesium chloride for 1 minute while stirring gently, the liquid was discarded, and 0.1% (w /
v) After washing similarly with 3 liters of an aqueous solution of magnesium chloride, the solution is discarded.

Next, 3 liters of a 0.2% (w / v) citric acid aqueous solution was added, and the mixture was gently stirred.
Wash again one more time. Finally, wash with water to remove citric acid.

Table 1 shows the number of bacteria, the amount of magnesium, and the pH of rice.
No heat-resistant bacterium was detected as shown in, and the number of general viable bacteria was lower than that in the conventional method of washing with 5 times of the same amount of water as rice and the citric acid washing of 5 times with the same amount of citric acid as rice. A significant reduction was observed.

Further, it can be seen that magnesium chloride and citric acid used for washing do not remain in rice from the amount of magnesium and the pH (see Table 1 below).

[0029]

[Table 1]

Example 2 3 kg of domestic non-glutinous polished rice was washed with 3 liters of a 0.1% (w / v) aqueous solution of magnesium chloride for 1 minute under light stirring, and the liquid was discarded. v) After washing similarly with 3 liters of magnesium chloride, the solution is discarded.

Next, 3 liters of a 0.2% (w / v) citric acid aqueous solution was added, and the mixture was washed with gentle stirring, the liquid was discarded, and 3 liters of a 0.2% (w / v) citric acid aqueous solution was newly added. After adding and washing similarly, discard the solution.

Next, washing with water is performed to remove the remaining citric acid. The number of bacteria is shown in Table 2 below. No heat-resistant bacteria were detected at all, and the number of general viable bacteria was drastically reduced to 3 / g (see Table 2 below).

The ordinary washing section is the same as in the first embodiment.

[0034]

[Table 2]

Example 3 After washing 1 kg of the rice of Example 2 with 1 liter of 0.5% (w / v) saline, 1.5 liter of a 3% (w / v) aqueous glucose solution was added to the washed rice. (For lactic acid bacteria fermentation), lactic acid bacteria were inoculated, lactic acid fermentation was performed at 35 ° C., and the state of fermentation was compared with that of a conventional method of washing with water.

[0036] As a result, in the ordinary method water washing section, the occurrence of membrane-producing yeast was observed, and the rice became complex-scented rice, and undesirable double fermentation of the yeast system occurred. No yeast cells were found and the lactic acid fermentation was in a clear state (see Table 3 below).

[0037]

[Table 3]

Accordingly, from Table 3 above, it can be seen that this Example 3
It is presumed that the rice according to is a good low protein rice.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-6-217719 (JP, A) JP-A 63-63393 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/10 A23L 3/358 JICST file (JOIS) JAFIC file (JOIS)

Claims (5)

(57) [Claims] 1. A method for removing bacteria and yeast attached to rice, the method comprising removing rice from magnesium.
A magnesium-organic acid treatment step of immersing the rice in an ion- containing solution and then washing the rice with an organic acid solution having a property of dissolving magnesium, and a step of washing the rice with saline, and washing the rice with water after both steps A method for removing bacteria and yeast attached to rice, the method comprising a step of removing bacteria and yeast attached to rice. 2. The method for removing bacteria and yeast attached to rice according to claim 1, wherein a magnesium chloride aqueous solution is used as the magnesium ion- containing solution, and citric acid and fumaric acid are used as the organic acid solution. A method for removing bacteria and yeast attached to rice, the method comprising removing an acid or gluconic acid aqueous solution. 3. adopted lactobacillus fermentation process, a low protein rice manufacturing method for manufacturing a low-protein rice by proteolytic action of lactic acid bacteria, during the manufacturing process, magnesium rice Io
Magnesium wash then immersed in a down-containing solution with an organic acid solution properties magnesium this rice is dissolved - the organic acid treatment is added, low protein, characterized in that by adding the step of washing the rice after this step Rice production method. 4. adopted lactobacillus fermentation process, a low protein rice manufacturing method for manufacturing a low-protein rice by proteolytic action of lactic acid bacteria, during the manufacturing process, magnesium rice Io
A magnesium-organic acid treatment step of immersing the rice in a solution containing magnesium and then washing the rice with an organic acid solution having a property of dissolving magnesium, and further washing the rice with saline before or after the magnesium-organic acid treatment step A method for producing low protein rice, comprising the steps of adding a step and washing the rice with water after both steps. 5. The method for producing low-protein rice according to claim 3 , wherein an aqueous solution of magnesium chloride is used as the magnesium ion- containing solution, and an aqueous solution of citric acid, fumaric acid, or gluconic acid is used as the organic acid solution. A method for producing low-protein rice, characterized by employing: