JP2984223B2 - Pretreatment of brown rice for cooking rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for cooking rice before cooking.
The present invention relates to a method for pre-treating brown rice for rice cooked on brown rice . 1 %
Previously stated that does not exclude the brown rice that was the extent rice.

[0002]

Conventionally, brown rice is adapted to contain a rich, high nutritional value, such as B vitamins, bowel movement improved by fiber or the like, the effect of such cholesterol lowering is obtained, or by their effect, Relieve obesity, improve blood sugar,
It is highly evaluated as a health food because it has an anemia prevention effect and a recovery effect against autonomic imbalance. However, brown rice is difficult to cook without using a high-pressure pot or the like, and although it is highly evaluated, its spread is extremely slow. Therefore, in recent years, various pretreatments have been performed to enable brown rice to be cooked under normal white rice cooking conditions. In other words, the brown rice is immediately decompressed after being exposed to the pressurized condition, instantaneously decompressed, causing changes in the physical structure, such as causing cracks in the brown rice, and improving the poor water permeability peculiar to brown rice (conventional product 1), Similarly, attempts have been made to promote a change in the physical structure and to improve the poor water permeability specific to brown rice (conventional product 2), such as making the brown rice heated and decompressing it to make it porous. In other words, in order to cook brown rice , it is necessary to heat the brown rice in a state where moisture is contained in the brown rice . At this time, the water absorption of the brown rice depends on the holes and cracks formed in the brown rice. (hereinafter simply referred to as crack) when the cases dependent on the amount of many, brown rice having a low skin layer hydrophilic with hard substance is water absorption, and moisture from the cracks penetrate inevitable Was thought .

[0003]

However, according to the conventional brown rice pretreatment method described above, the brown rice must be subjected to a complicated treatment, and the pretreatment is too complicated and increases the processing cost. As processed brown rice, there is a problem that it must be expensive,
If the heat treatment must be applied, there is a problem that the taste of brown rice is reduced, and furthermore, even if it can be said that such a treatment can be used to cook rice with a normal rice cooker for white rice, There was a great difference from the rice cooking conditions, and it was not possible to cook rice in a state where white rice and brown rice were mixed.

Accordingly, an object of the present invention is to provide a method for pretreating brown rice for rice cooking, which can improve the rice cooking properties of brown rice simply and inexpensively in view of the above-mentioned situation.

[0005]

Means for Solving the Problems] Features means of the present invention for achieving this object, 炊applied to the brown rice before subjecting the rice
This is a method of pre-treating brown rice for rice, with belt
While holding and transporting raw brown rice in the enclosed space between
Et al lies in carrying out the microwave irradiation process on the raw brown rice, it is desirable to carry out separately the microwave treatment step multiple times.

[0006] [Operation Effect] The present inventors have simply just microwave irradiation Xuan
A new finding was obtained that it was possible to bring about a change in the physical structure that forms cracks in rice and that the cracks were in a form suitable for absorbing brown rice (see micrographs FIGS. 1 to 4). In other words, according to FIG. 1, normal brown rice has few cracks and the cross section itself is rough, and the situation where the tissue is forcibly cut when cutting brown rice is widely observed,
Whereas the scaly-like portion that seems to have been cut along the cracks is present in a state separated by the rough surface, according to FIG. 4, the brown rice that has been subjected to the pretreatment of the present invention has a scaly shape. It appears that a large number of cracks are formed in the internal tissue near the center, especially in a relatively wide area. This is an advantageous structure for the absorbed water to reach the inside of the brown rice , so that the whole brown rice is easily absorbed evenly, and the brown rice tissue is more susceptible to the rice cooking action during rice cooking. Also,
It is considered that the brown rice that has been subjected to such a microwave irradiation treatment also has a change in the chemical structure (micrograph 5
8), the cut surface of ordinary brown rice is flat and the efficiency of contact between the brown rice tissue and water is not so expected even if it absorbs moisture, whereas before the present invention shown in FIG. process was performed brown rice, tissue changes granulated (starchy is believed that particles), are formed cracks three-dimensional convoluted complex shapes, brown rice sets <br/> It can be observed that the contact efficiency between the weave and the water has increased.

That is, when the brown rice is subjected to the microwave irradiation step, cracks are formed in the brown rice , the moisture is absorbed by the cracks, and the moisture of the brown rice is absorbed by the capillary phenomenon. is there. As a result, brown rice that has been subjected to such pretreatment uses a normal rice cooker, and can be cooked under normal cooking conditions.For example, it is possible to cook rice very well even in a state mixed with normal white rice. In addition to improving the taste of brown rice, it can greatly contribute to the spread of brown rice as a health food. It is considered that the taste of brown rice is also improved by the granulation of starch.

[0008] Here, when considering the structure <br/> forming differences between the conventional pretreatment was subjected to brown rice, for the conventional product 1, as seen in FIG. 6, a number of cracks for microstructure Despite being formed, as seen in FIG. 2, there are few scaly portions, and it is understood that cracking is insufficient to allow water to penetrate into the brown rice ,
In addition, as shown in FIGS. 3 and 7, the conventional product 2 has a porous structure, has few scaly portions, greatly breaks the connection between brown rice tissues, and once begins to absorb water, It can be seen that the structure swells without receiving heat and cannot maintain an appropriate amount of water absorption, resulting in excessive absorption.

In each micrograph, the material was cut with a knife, fixed with the observation surface exposed, and further coated with platinum-palladium (ion sputtering 10n).
m) was observed with an electron microscope.

[0010] Furthermore, when microwaves are irradiated on brown rice, the brown rice is easily exposed to high heat by microwave irradiation, so that the moisture contained therein evaporates.
Te by moisture brown rice content was too low to become too hot, brown rice charring (carbonization) If considered, raw in a closed space between the belt conveyors provided up and down
While holding and transporting brown rice, the raw brown rice
By irradiating the waves, it is possible to carry out the microwave treatment so as not to be carbonized brown rice, can suppress a disadvantage such as taste cooking the rice is reduced by carbonization of brown rice <br/>. In addition, if the microwave processing step is performed in a plurality of times, for each microwave processing step, overheating of brown rice by the microwave processing step, or an inappropriate state of temperature and water content due to evaporation of water, Correction can provide sufficient microwave irradiation time under appropriate conditions.
That is, the microwave processing step can be performed while preventing brown rice from being overheated or dried and carbonized.

[0011]

Embodiments of the present invention will be described below with reference to the drawings. As shown in FIGS. 9 and 10, a pair of belt conveyors 1 and 2 are provided, and the belt conveyors 1 and 2 are provided.
A rice grain supply device 3 for supplying brown rice s is provided between the belt conveyors 1 and 2, and a microwave irradiation device 4 capable of irradiating microwaves to the brown rice s supplied between the belt conveyors 1 and 2 is provided above the belt conveyors 1 and 2. The rice grain processing device is provided.
Further, on the downstream side of the belt conveyors 1 and 2, there is provided a rice grain collecting device 5 for collecting the brown rice s irradiated with microwaves. A microwave reflecting unit 6 for reflecting microwaves and re-irradiating the brown rice is provided, and a transport speed control device 7 for adjusting the operating speed of the pair of belt conveyors 1 and 2 individually is provided. .
Further, in the cereal microwave processing apparatus used below, the belts a and a of the belt conveyors 1 and 2 are made of Teflon, the width is about 30 cm, and the capacity of the microwave irradiation apparatus 4 is 3.9 kW. . Reference numeral 8 in the figure denotes a casing configured to prevent microwave leakage to the outside of the device.

The rice cooking apparatus of the present invention using the rice grain processing apparatus.
The pretreatment of brown rice is performed as follows.

First, brown rice s is accommodated in a rice grain supply device as raw rice, and the brown rice s is supplied from the rice grain supply device 3 between the belt conveyors 1 and 2, and the brown rice s is supplied between the belt conveyors 1 and 2. The microwaves are irradiated to the brown rice s by the microwave irradiating device 4 while being transported while being sandwiched between the brown rice s. At this time, as shown in FIG. 2, the belt a of the lower belt conveyor 1 bends, and the upper belt conveyor 2 comes into close contact with the lower belt conveyor 1 so as to cover the brown rice s. Is sandwiched above and below the belt a and is in a state in which microwave processing can be performed in a sealed state.

The brown rice thus obtained was cooked in a commercially available rice cooker (Zojirushi, slightly, NZDA-T05). Normal white rice cooking conditions (for example, for 150 g of the brown rice, 190 ml of water, (About 16 minutes).

[0015]

Embodiments of the present invention will be described below with reference to the drawings. <1> The results of examining the conditions of the microwave treatment process are shown below. Microwave irradiation was performed while changing the conveying speed of the microwave processing apparatus for cereals in various ways. The result is as shown in Table 1. In addition, the microwave irradiation processed the brown rice of 500g with the microwave irradiation apparatus of 3.9kW with respect to the rice grain.

[0016]

[Table 1]

As a result, it was found that the microwave irradiation apparatus described above can perform the microwave irradiation step without burning brown rice if the microwave irradiation is continuously performed at a transfer speed of 500 g / min. Pre-treatment of brown rice. The symbol x2 indicates that the microwave irradiation was performed twice with the step of cooling the rice grains interposed therebetween, and the same applies to the other cases.

<2> It was examined how the water absorption of brown rice changes by the above pretreatment. Brown rice obtained by the pretreatment method of brown rice for cooking of the present invention (product of the present invention: brand Koshihikari), and two types of commercially available brown rice for rice cooking (conventional product 1: brown rice that can be cooked normally, manufactured by Echigo Seika) , (Conventional product 2: Neo brown rice,
Kikkoman) and normal brown rice (normal brown rice: Koshihikari brand) were each immersed in water to determine the water absorption.
In addition, the water absorption rate here means that a rice grain is immersed in deionized water at 18 ° C., then centrifuged at 3000 rpm for 3 minutes to remove adhering water droplets, weighed, and examined the rate of increase in mass. And the change over time was determined. The result was as shown in Table 2 and FIG.

[0019]

[Table 2]

As a result, the product of the present invention is 0.3% under the above conditions.
In 5 hours, the water absorption rate becomes almost the same, and it keeps a nearly constant state, so that rice can be cooked like white rice. On the other hand, conventional product 1 and normal brown rice have a stable moisture content if they are not immersed in water for 3 hours or more. It can be seen that there is a tendency for the rice to be unsuitable for edible use, for example, when the rice is cooked under a normal rice cooker under the normal rice cooker conditions. In addition, regarding the conventional product 2, the behavior of the change in the water absorption rate is significantly different from that of the white rice, and it is easy to fall into excessive water absorption, and the rice cooking condition of the white rice has to be cooked based on a different control. It can be seen that it is difficult to cook rice with rice.

<3> A taste test was conducted on the product of the present invention and a product obtained by cooking ordinary brown rice in a pressure cooker. First, normal brown rice 1
After washing 50 g of rice, immersed in 245 ml of water for 6 hours, cooked for 30 minutes in a pressure cooker, steamed for 10 minutes, and cooked 150 g of the brown rice with unwashed rice in 190 ml of water for about 16 minutes with a regular rice cooker. A comparison with the rice revealed that the product of the present invention was suitable for edible use, as was the case with normal brown rice, while retaining the unique taste of brown rice. In addition, when the above-mentioned product of the present invention was mixed with white rice and cooked, it was found that the rice cooked under the condition that rice was normally cooked only with white rice was suitable for edible use. In addition, brown rice may be cooked without washing the rice. In this case, it is preferable to set a little more water for cooking (about 10%).

[Brief description of the drawings]

FIG. 1 is an electron micrograph (50) of a cross section of ordinary brown rice.
Times)

FIG. 2 is an electron micrograph (50 ×) of a cross section of the conventional product 1.

FIG. 3 is an electron micrograph (50 ×) of a cross section of Conventional Product 2.

FIG. 4 is an electron micrograph (× 50) of a cross section of brown rice pretreated by the method of the present invention .

FIG. 5 is an electron micrograph (× 1000) of an area near the outer skin of a normal brown rice.

FIG. 6 is an electron micrograph (× 1000) of a cross section of the conventional product 1 in the vicinity of the outer skin.

FIG. 7 is an electron micrograph (× 1000) of the conventional product 2 in the vicinity of the outer skin of the cross section.

FIG. 8 is an electron micrograph (× 1000) of a portion near the outer skin of a brown rice pretreated by the method of the present invention .

FIG. 9 is a longitudinal side view of the microwave irradiation device.

FIG. 10 is a longitudinal sectional front view of a main part of the microwave irradiation apparatus.

FIG. 11 is a graph showing the change over time in the water absorption of brown rice.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masaaki Uozumi 134, Yagami-mae, Okuno, Aizumi-cho, Itano-gun, Tokushima Prefecture 72) Inventor Yasuo Konishi 5-40-1 Yamanoue, Hirakata City, Osaka (56) References JP-A-57-5657 (JP, A) JP-A-6-209724 (JP, A) JP-A-2-195853 ( JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/10

Claims (2)

(57) [Claims] 1. A method for pre-treating brown rice for cooking, which is applied to brown rice before being served for rice cooking , wherein raw brown rice is placed in a closed space between upper and lower belt conveyors.
A method for pre-treating brown rice for cooking , in which the raw brown rice is subjected to a microwave irradiation step while being held and transported . 2. The microwave processing step is divided into a plurality of steps.
The pretreatment method for brown rice for cooking according to claim 1, wherein