JP3252109B2 - Method for producing processed brown rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing processed brown rice, which can produce soft brown rice such as white rice when brown rice is used in an ordinary electric kettle or gas kettle.

[0002]

2. Description of the Related Art Generally, brown rice has a bran layer and a skin on the surface of white rice, and the germ of the bran layer contains vitamins and fibers. For this reason, brown rice has a high nutritional value, unlike white rice. However, when brown rice is cooked using an ordinary electric kettle or gas kettle, it cannot be cooked as softly as ordinary rice, resulting in hard brown rice. This is because water cannot penetrate into the inside of brown rice due to the presence of skin on the surface. Moreover, in order to cook soft brown rice, a dedicated pressure cooker is required, and it is troublesome to use white rice with an electric kettle or a gas cooker. Therefore, high-nutrition brown rice cannot be cooked and consumed like white rice using an electric kettle or a gas kettle.

Therefore, in recent years, brown rice can be cooked using an electric kettle or a gas kettle by processing brown rice. For example, Japanese Patent Publication No. 61-505
The one disclosed in Japanese Patent Publication No. 74 is known. In this method for processing brown rice, a cooling process is performed so that the temperature of the brown rice becomes -20 ° C. or lower, and then the temperature of the brown rice is returned to room temperature. Then, it is milled using a milling machine or the like.

[0004] In addition, there is known a method in which brown rice is made to contain a sufficient amount of water in advance and then heated to a high temperature to evaporate the water contained in the brown rice to reduce the water content to a predetermined value. .

[0005]

[Problems to be solved by the invention]
In the processed brown rice disclosed in Japanese Patent No. -50574, the brown rice is cooled without performing the pretreatment, so that even if cracks are generated inside the brown rice by cooling, sufficient cracks are not generated on the surface of the brown rice. Therefore, even if water is added to brown rice, the amount of moisture permeation from the surface is small. However, there was a problem that it was cooked.

In other methods, even when brown rice is heated at a high temperature, starch and the like in the brown rice are partially pregelatinized, and when immersed in water, the brown rice skin is broken and the starch and the like expand. And it turns white. For this reason, when brown rice is cooked in an electric kettle or the like, there is a problem that hard brown rice and too soft brown rice coexist.

The present invention has been made by paying attention to such problems existing in the prior art. The purpose is to provide a method for producing processed brown rice that can easily cook brown rice in an electric kettle or a gas kettle in the same manner as white rice, and that can obtain brown rice with appropriate softness. is there. Another object of the present invention is to provide a method for producing processed brown rice in which nutrients of brown rice can be easily taken.

[0008]

Means for Solving the Problems To achieve the above object, a method for producing a processed brown rice according to the first aspect of the present invention comprises:
A heating step of heating brown rice within a range of 80 to 120 ° C. ,
A water-containing step of containing water in the brown rice obtained in the heating step, a freezing step of freezing the brown rice containing water obtained in the water-containing step, and a frozen brown rice obtained in the freezing step. A drying step of thawing and drying by irradiating far infrared rays to a predetermined moisture content.

According to a second aspect of the present invention, in the method for producing a processed brown rice according to the first aspect of the present invention, moisture adhering to the surface of the brown rice is removed between the water-containing step and the freezing step.
Therefore, a dehydration step by centrifugation is provided.

[0010] A method for producing a processed brown rice according to a third aspect of the present invention is the method according to the first or second aspect, wherein the moisture content in the brown rice in the drying step is set to 7 to 14% by weight. It is.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing processed brown rice according to an embodiment of the present invention will be specifically described. Brown rice is rice obtained by drying, threshing, and hulling rice seeds. The brown rice remains with a portion called the bran layer of the epidermis portion, and the bran layer contains the peel, seed coat and aleurone layer. The part wrapped in the bran layer is the endosperm and the germ. The so-called white rice is only the endosperm part from which the bran layer and the germ are removed. The endosperm part is mainly composed of starch,
The part of the germ and bran layer, fiber, fat, protein, contains vitamin B _1, and the like. Also, the moisture content of brown rice is
It is in the range of 13 to 15% by weight.

[0012] For this reason, eating brown rice makes it possible to take in abundant nutrients, and since it contains fibrous material, the number of mastications can be increased and a feeling of fullness can be obtained.

Next, a method for producing processed brown rice will be described. In the method for producing processed brown rice, first, a heating step of heating brown rice containing water is performed, and a moisture-containing step of causing brown rice obtained in the heating step to contain moisture is performed. Next, a dehydration step of removing water adhering to the surface of the brown rice obtained in the water-containing step is performed, and a freezing step of freezing brown rice containing water therein obtained in the dehydration step is performed. And
Finally, thaw the frozen brown rice obtained in the freezing process,
A drying step of drying to a predetermined moisture content is performed.

[0014] The heating step is performed to cause slight cracks on the surface of brown rice. First, a heater used in the brown rice heating step will be described. This heater is formed in a pot shape from metal, and is rotatable around its center as an axis. Then, brown rice can be introduced into the heater from the opening. Further, four rod-shaped projections are formed on the inner bottom surface of the heater, and the length thereof is almost half the depth of the heater. By rotating the heater, the brown rice put into the heater comes into contact with the projections, and the brown rice in the heater can be stirred. Further, the far-infrared ray generator is provided above the heater, and irradiates brown rice in the heater with far-infrared rays from above. And put the brown rice in this heater, rotate the heater, stirring the brown rice,
By irradiating far-infrared rays, the brown rice can be uniformly heated and a slight crack can be generated on the surface of the brown rice.

By heating the brown rice, the moisture content of the brown rice is reduced from 13 to 15% by weight to 8 to 10% by weight. If the moisture content of the brown rice becomes less than 8% by weight during the heating step, the brown rice starts to burn and the brown rice surface becomes discolored. On the other hand, if the water content exceeds 10% by weight, it will not be possible to sufficiently absorb water when immersed in water.

The heating temperature of brown rice depends on the amount of brown rice to be heated, and is preferably in the range of 80 to 120 ° C. 8
When heating is performed at a temperature lower than 0 ° C., it is difficult to generate a slight crack on the surface of brown rice, and the heating time is long and the cost is increased. Further, when heated at a temperature higher than 120 ° C., brown rice is burnt, and the commercial value of brown rice is reduced. Then, since the brown rice is heated to evaporate the water, the brown rice surface is dried and a slight crack is generated on the surface. As a result, moisture can easily penetrate into brown rice during the moisture-containing step described below.

Next, in the rice washing step, the brown rice obtained in the heating step is put into a cylindrical container and stirred for about 10 minutes while sprinkling with water to remove dust and the like adhering to the brown rice surface. I do. This rice washing step is a step adopted as needed. If the rice washing process is not performed in the process of producing the processed brown rice, the rice is washed when the processed brown rice is cooked, and dust and the like attached to the brown rice surface are removed.

The water-containing step is carried out in order to make brown rice sufficiently absorb water and to make the water content in brown rice saturated. In this step, the washed brown rice is put into the container,
Pour enough water so that the brown rice is soaked enough. Then, the brown rice is immersed until the water content becomes saturated. The immersion time is
Although it depends on the amount of brown rice, it is preferably 5 to 12 hours. If the immersion time is shorter than 5 hours, moisture cannot be sufficiently contained in brown rice. Further, even if the immersion time exceeds 12 hours, the brown rice in the saturated state does not absorb any more water, so that the production time becomes longer than necessary. Then, by allowing the water to be sufficiently absorbed in the brown rice, a large amount of water is frozen during the freezing step described below, and the volume increases, so that cracks can be generated from the inside of the brown rice. .

In the water-containing step, the hydrogen ion concentration of the water is preferably adjusted to an acidic side so that the water in which the brown rice is immersed does not rot. At this time, citric acid, acetic acid, malic acid or the like is used as the pH adjusting solution.

The dewatering step is performed to remove water adhering to the surface of brown rice immersed in water in the water-containing step. This dehydration is performed by a centrifuge. The centrifugal separator includes a storage space capable of storing an object to be centrifuged, and a motor that rotates the storage space at a high speed. Then, by storing the brown rice obtained in the water-containing step in the storage space and rotating at high speed, the water is scattered from the surface of the brown rice based on centrifugal force, and the water can be removed from the surface of the brown rice. . And in the freezing process mentioned below, adhesion by brown rice freezing can be prevented. Therefore, it is possible to prevent the surface of the brown rice from being damaged when the frozen brown rice is peeled off from each other.

The rotation speed of the motor of the centrifuge is 1300
The rotation time is about 10 minutes at 1500 rpm.
If the number of rotations is less than 1300 rotations / minute or the rotation time is less than about 10 minutes, the moisture on the brown rice surface cannot be sufficiently removed. On the other hand, if the rotation speed is higher than 1500 rotations / minute or the rotation time is longer than about 10 minutes, the surface of brown rice is damaged and the commercial value is reduced.

The freezing step is performed to freeze the water soaked in brown rice, increase the volume of water, and cause cracks in brown rice from inside. This refrigeration is a freezing method in which the brown rice obtained in the dehydration step is put into the freezer compartment of the refrigerator, the brown rice obtained in the dehydration step is put in the storage container, and liquefied carbonic acid, liquefied nitrogen and the like are further placed in the storage container. It is performed by a freezing method or the like in which brown rice is injected and frozen. The temperature at this time is preferably −5 ° C. or less, and more preferably −5 ° C. to −200 ° C.
° C, particularly preferably -5 ° C to -30 ° C. Since the freezing time is performed until the moisture inside the brown rice is completely frozen, it depends on the amount of brown rice to be frozen. If this temperature is higher than -5 ° C, the moisture in the brown rice cannot be sufficiently frozen and sufficient cracks cannot be generated inside the brown rice. When this temperature is -5 ° C to -200 ° C, moisture in brown rice can be immediately frozen. In addition, -5 ° C
When the temperature is -30C, the water in brown rice can be easily frozen in a freezer of a home refrigerator.

[0023] In this freezing step, brown rice can be cracked from inside. As a result, when rice is cooked and immersed in water, the brown rice absorbs moisture sufficiently.

The drying step is performed to defrost the brown rice that has been frozen, and to adjust the water content of the brown rice to 7 to 14% by weight. This drying is performed using the heater used in the heating step. Frozen brown rice is put into the heater, and the brown rice is uniformly heated by irradiating far infrared rays while stirring the brown rice. At this time, the water content in the brown rice is 7 to 1
It is in the range of 4% by weight. If the water content in brown rice is lower than 7% by weight, brown rice is burnt during drying and the commercial value is reduced. On the other hand, if the water content in the brown rice is higher than 14% by weight, when the brown rice becomes a product, the brown rice becomes moldy and causes a deterioration in quality.

[0025] The processed brown rice thus obtained can easily penetrate into brown rice due to cracks generated on the surface and inside of the brown rice. You can cook soft brown rice.

As described above, according to this embodiment, the following effects are exhibited. -According to the manufacturing method of the processed brown rice of the embodiment, a slight crack is generated on the surface of the brown rice by the heating step, so that the moisture can easily penetrate into the brown rice. Further, by combining the freezing step, the volume of water permeated into the brown rice can be increased, and cracks can be generated inside the brown rice. Finally, by performing the drying step, cracks having cracks on the surface and inside of brown rice can be made deeper. As a result, when the brown rice is immersed in water, the moisture can sufficiently penetrate into the brown rice. Therefore, brown rice can be easily cooked in an electric kettle or a gas cooker like white rice, and further, brown rice with appropriate softness can be obtained.

According to the method for producing processed brown rice of the embodiment
Fiber, fat, protein, vitamin B ₁Etc. are included
Brown rice from which the germ and bran layer are not removed
It can be cooked in a similar manner. Therefore, brown rice is easy
And easily eat nutrients from brown rice
be able to. In addition, when eating brown rice,
And the number of chewing increases, and it is more full compared to eating white rice.
You can get a feeling of stomach.

According to the method for producing processed brown rice of the embodiment, the water attached to the surface of the brown rice obtained in the water containing step can be removed by the dewatering step. for that reason,
During the freezing step, it is possible to prevent brown rice from adhering due to freezing, and to prevent brown rice from being scratched when the brown rice is peeled off.

According to the method for producing processed brown rice of the embodiment, the amount of water in the brown rice is set in the range of 7 to 14% by weight during the drying step, so that brown rice is prevented from burning during drying, It is possible to prevent the commercial value of brown rice from decreasing. In addition, when brown rice becomes a product, it is possible to prevent brown rice from being moldy.

According to the method for producing processed brown rice of the embodiment, since only brown rice can be cooked, rice balls and mixed rice using only brown rice can be produced. According to the method for producing processed brown rice according to the embodiment, the heating step heats the brown rice and evaporates the water, so that the brown rice surface is dried and a slight crack is generated on the surface. Moisture can be sufficiently penetrated inside.

According to the method for producing processed brown rice according to the embodiment, the brown rice is heated so that the moisture content of the heated brown rice is 8 to 10% by weight. Can be prevented.

According to the method for producing processed brown rice of the embodiment, since heating is performed within the range of 80 to 120 ° C., slight cracks can be reliably generated on the surface of brown rice, and the production cost is reduced. be able to. In addition, it is possible to prevent brown rice from burning.

According to the method for producing processed brown rice of the embodiment, the moisture can be sufficiently absorbed by the brown rice by the water-containing step. Therefore, when brown rice is frozen, a large amount of water is frozen, and the volume of water increases, so that cracks can be generated from inside brown rice.

According to the method for producing processed brown rice of the embodiment, the immersion time in the water-containing step is set in the range of 5 to 12 hours. For this reason, it is possible to make the brown rice sufficiently contain water and to shorten the production time.

According to the method for producing processed brown rice of the embodiment, the hydrogen ion concentration of water is adjusted to the acidic side during the water containing step. Therefore, it is possible to prevent rot of water for immersion and also prevent rot of brown rice immersed.

According to the method for producing processed brown rice of the embodiment, the rotation speed of the motor of the centrifuge is 13
Since the rotation time is set to about 10 minutes within the range of 00 to 1500 rotations / minute, moisture on the surface of brown rice can be sufficiently removed, and scratches on the surface of brown rice can be prevented,
It is possible to prevent a decrease in commercial value.

According to the method for producing processed brown rice of the embodiment, the water in the brown rice absorbed in the water-containing step is frozen in the freezing step to increase the volume of water,
Brown rice can be cracked from inside. Therefore, when cooking brown rice, when immersed in water, it absorbs moisture sufficiently and can cook soft brown rice.

According to the method for producing processed brown rice of the embodiment, during the freezing step, the freezing temperature is -5 ° C or lower, preferably in the range of -5 ° C to -200 ° C, particularly preferably -5 ° C.
The freezing is performed within the range of -30 ° C until the moisture inside the brown rice is completely frozen. Therefore, moisture in brown rice can be sufficiently frozen, and cracks can be generated inside brown rice.

According to the method for producing processed brown rice according to the embodiment, the frozen brown rice can be thawed by the drying step, and the water content of the brown rice can be adjusted to a desired amount. The above embodiment may be modified and embodied as follows.

The heating of brown rice in the heating step or the drying step is performed by heat such as gas, electricity, or electromagnetic waves. Also in the case of such a configuration, the brown rice can be heated in the heating step or the drying step, and the water content of the brown rice can be made a predetermined amount.

Cooking the brown rice obtained in this embodiment, applying vacuum to the cooked brown rice, sterilizing the brown rice, and retort pouching. Even in such a configuration, it is possible to easily obtain brown rice with appropriate softness.

[0042]

The present invention will be described more specifically with reference to the following examples. (Example 1) First, 15 kg of brown rice having a water content of 14% by weight was
It was put into the heater. And, while activating the heater and stirring the brown rice, further activate the far-infrared ray generator,
Far infrared rays were irradiated on brown rice. Then, the mixture was stirred for 10 minutes while heating at 120 ° C., and the brown rice surface was uniformly heated to cause slight cracks on the surface.

Subsequently, the heated brown rice was put into a rice washing container and stirred for 10 minutes while sprinkling with water to remove dust and the like adhering to the brown rice surface. After discarding the washed water in the rice washing container, water was introduced into the container to such an extent that brown rice was sufficiently immersed. It was left as it was for about 8 hours to allow the moisture to sufficiently penetrate into the brown rice to make the moisture content saturated.
To this, citric acid was added to adjust the hydrogen ion concentration of the water to be acidic.

The brown rice with a saturated water content was introduced into the accommodating space of the centrifuge. Then, the rotation speed was adjusted to 1400 rpm, and the brown rice was rotated at a high speed for 10 minutes to obtain brown rice from which the moisture on the brown rice surface was removed.
Further, the brown rice was put into a freezing room and frozen at −30 ° C. for 6 hours. This freezes the water in the brown rice,
Cracks were formed inside the brown rice.

Finally, the frozen brown rice was put into the kettle of the heater used in the heating step. Then, while operating the heater and stirring the brown rice, the far-infrared ray generator was further activated to irradiate far-infrared rays to the brown rice. And 12
The brown rice was heated by stirring at 0 ° C. for 25 minutes, and dried so that the moisture content of the brown rice was 12.5%, to obtain processed brown rice.

100 g of white rice is added to 900 g of the processed brown rice thus obtained.
, And water was added so as to be 1.5 times the weight of the processed brown rice, and the rice was cooked with an electric rice cooker. As a result of eating the mixed rice of cooked processed brown rice and white rice, the texture was slightly different due to the brown rice skin, but the rice was soft brown rice.

(Example 2) 1 kg of the processed brown rice obtained in Example 1 and 6.5 kg of broth were mixed in a clay pot and heated with a low heat for about 30 minutes to produce brown rice porridge.

As a result of eating the obtained brown rice porridge, the brown rice was not thickened like the commercially available brown rice porridge, the shape of the brown rice remained, and the texture was good. Further, a technical idea grasped from the embodiment will be described below.

The method for producing processed brown rice according to claim 2 or 3, wherein in the dehydrating step, dehydration is performed by the principle of centrifugation. With such a configuration, it is possible to prevent the surface of brown rice from being damaged or to lose nutrients present on the surface.

The method for producing processed brown rice according to any one of claims 1 to 3, wherein in the drying step, drying is performed by far-infrared drying. With such a configuration, drying can be performed in a short time without burning the surface skin of brown rice.

The method for producing processed brown rice according to claim 1, wherein in the heating step, the amount of water contained in the brown rice is adjusted to 8 to 10% by weight by heating. With this configuration, the commercial value of brown rice is not reduced and the production of processed brown rice is not hindered.

The processed brown rice according to any one of claims 1 to 3, wherein the brown rice obtained in the heating step is immersed in water and the hydrogen ion concentration of the water is made acidic. Manufacturing method.

With this configuration, it is possible to prevent rot of water and to prevent rot of brown rice immersed in water.

[0054]

The present invention is configured as described above, and has the following effects. According to the method for producing processed brown rice of the invention according to claim 1, brown rice can be easily cooked in an electric kettle or a gas cooker in the same manner as white rice, and furthermore, brown rice with appropriate softness can be obtained. . In addition, nutrients of brown rice can be easily taken.

According to the method for producing processed brown rice according to the second aspect of the present invention, in addition to the effect of the first aspect of the present invention, it is possible to avoid the adhesion of brown rice due to freezing in the freezing step, and the frozen brown rice is frozen. The generation of scratches on the brown rice surface that occurs when peeling each other can be prevented. In addition, the subsequent drying step can be performed easily and in a short time.

According to the method for producing processed brown rice according to the third aspect of the present invention, in addition to the effects of the first or second aspect, the water content is set in the range of 7-14% by weight. Therefore, mold and rotting can be prevented, and good storage stability can be obtained.

Claims (3)

(57) [Claims] 1. A heating step of heating brown rice within a temperature range of 80 to 120 ° C .; a water-containing step of causing the brown rice obtained in the heating step to contain water; and a water-containing step of containing water obtained in the water-containing step. A method for producing processed brown rice, comprising: a freezing step of freezing brown rice to be heated; and a drying step of thawing the frozen brown rice obtained in the freezing step and irradiating far-infrared rays to a predetermined moisture content. 2. The method for producing processed brown rice according to claim 1, further comprising a dehydration step by centrifugation between the water-containing step and the freezing step to remove water adhering to the surface of the brown rice. 3. The method for producing processed brown rice according to claim 1, wherein the water content in the brown rice obtained from the drying step is set to 7 to 14% by weight.