JP3272133B2 - Method for producing low-protein, low-potassium, low-phosphorus calcium-enriched cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooked rice with low protein, low potassium, low phosphorus and fortified with calcium.

[0002]

2. Description of the Related Art Protein, potassium,
Phosphorus intake is restricted as much as possible. Therefore,
There has been a demand for an inexpensive rice that can reduce these components contained in rice and can be eaten every day. There is also a need for rice that can absorb calcium, which tends to be lacking in nutritional intake, into the rice and supply calcium from the cooked rice. However, there has been no proposal of a rice in which calcium is fortified by low protein, low potassium, and low phosphorus rice.

[0003] Methods of reducing protein, potassium and phosphorus in rice have been studied. For example, there is a method for producing low-allergen rice using an enzyme (JP-A-2-167040 and JP-A-2-26547).

A method for obtaining low protein, low potassium and low phosphorus rice using enzymes is disclosed in Japanese Patent Application No. 5-120946 proposed by the present applicant.

Further, as a method of fortifying calcium to rice, a method of adding rice at the time of cooking rice to produce cooked rice (Japanese Patent Application Laid-Open No. 56-99759) and a method of adsorbing a water-soluble calcium salt to raw rice (Japanese Patent Application Laid-open No. No. 64-2544),
A method of adsorbing vitamins and minerals together with cyclodextrin (Japanese Patent Application Laid-Open No. 56-131349), a method of adding an inorganic calcium salt to low-quality rice to improve taste quality and strengthen calcium (Japanese Patent Application Laid-Open No. 58-131) 2823
No. 9), a method of directly adding calcium to raw rice (Japanese Patent Application Laid-Open No. 57-159454), and a method of adding a calcium salt in small lump to raw rice (Japanese Patent Application Laid-Open No. 3-22947).

[0006]

Conventionally, rice contains a considerable amount of protein, potassium, and phosphorus. Therefore, if the intake of protein, potassium, and phosphorus is restricted as much as possible in patients with renal disease, etc. Because rice cannot be eaten every day, rice with low protein, low potassium and low phosphorus has been provided, but these conventional low protein, low potassium,
Low-phosphorus rice is expensive because it is treated with enzymes, etc., and is unsatisfactory in appearance and texture due to cracking and breakage of the treated rice. There has been a demand for rice that can absorb calcium into rice, replenish calcium from cooked rice, has low protein, low potassium, low phosphorus, is inexpensive, and has excellent appearance without cracking or breakage.

Conventional methods for producing low-allergen rice using enzymes, which are methods for converting rice to low protein, low potassium, and low phosphorus, are disclosed in JP-A-2-167040 and JP-A-2-26547. The purpose of this process is to remove rice, and the process involves a special enzyme treatment, so that the production efficiency of the treatment process is poor and the rice obtained is expensive. Further, there is a problem that it is difficult to maintain the grain shape of the cooked rice, cracks and breakage occur inside the rice grains, and the appearance and texture are much worse than those of ordinary rice.

[0008] Japanese Patent Application No. 5-120946 proposed by the present applicant, which is a method for obtaining rice with low protein, low potassium and low phosphorus using an enzyme, uses an enzyme. The treated rice is less damaged and cracked,
Appearance and texture are not inferior to ordinary rice, but the use of enzymes requires complicated operations to control the reaction, and requires the use of expensive enzyme preparations There was a problem.

Further, methods for enriching rice with calcium are disclosed in JP-A-56-99759 and JP-A-64-2544.
JP-A-56-131349, JP-A-58-282
39, JP-A-57-159454, JP-A-3-22
In these methods of No. 947, calcium is eluted when washing rice with the method of adding calcium to raw rice. To solve this problem, there is also a method of adding a calcium salt after washing rice. However, it was difficult to uniformly disperse the calcium salt, which requires complicated operations. Based on the method of adsorbing vitamins and minerals to cyclodextrin, a method of adsorbing calcium instead of vitamins and minerals can be considered, but cyclodextrin as a carrier to be adsorbed is expensive, and odorless calcium There is no need to use cyclodextrin, which has a masking effect on the addition, and rice cooked with calcium by cooking does not have a uniform calcium concentration and feels bitterness in the high concentration area. There was a problem that there is.

[0010] The present invention is to reduce the protein, potassium and phosphorus contained in rice by a relatively simple method, low protein,
It is an object of the present invention to provide a method for producing cooked rice that is low in potassium and low in phosphorus and fortified with calcium, which tends to be insufficient in nutritional intake.

[0011]

According to the present invention, in order to achieve the above object, rice is immersed in an acid solution, then neutralized with an alkaline calcium compound, washed with water, drained, and steamed.
After adsorbing calcium, it is steamed again to make cooked rice.

[0012] The polished rice is washed. In the present invention, a microbubble washer is used to wash out various germs on the rice surface with microbubbles to reduce the initial germs and prevent deterioration during rice immersion as much as possible. Next, in order to reduce the protein, potassium and phosphorus of the rice, the rice is immersed in an acidified solution for 1 hour to 3 days. At that time, the solution was adjusted to pH 4.
It is preferably adjusted to 5 or less. After that, the acid-soaked rice is immersed in a solution containing a calcium compound indicating alkalinity, such as calcium hydroxide or calcium carbonate, to neutralize and strengthen calcium at the same time. However, the degree of calcium fortification at this time is not actually large.

The major proteins contained in rice grains are globulin, glutelin, albumin, prolamin and the like. Prolamin is hardly digested and absorbed in the human body, and the protein of interest in the present invention is globulin, glutelin, excluding prolamin. Albumin, etc., but albumin contained in rice protein in small amounts is soluble in water and easy to remove, but glutelin, which accounts for the majority of rice protein, can be extracted with an acidic solution. By immersing in rice, rice can be made low protein.

Most of the phosphorus contained in rice grains is present as phytin-type phosphorus, but a part of the phosphorus is present in the form of a bond with a protein, and the phosphorus bound to the protein is extracted by an acidic solution. Therefore, the rice can be reduced in phosphorus by immersing the rice in the acidic solution.

Most of the potassium contained in rice grains is present as a highly water-soluble compound, but some are bound to high molecular compounds. If an acidic solution is used, hydrogen ions can be replaced. By extracting the rice in an acidic solution, the rice can be reduced in potassium.

The treated rice is washed once with water, then steamed with a steaming basket or the like, and then immersed in an aqueous solution in which calcium is present in an ion state to absorb calcium into the steamed rice to strengthen calcium. . Alternatively, an aqueous solution in which calcium exists as an ion may be sprayed on steamed rice. Next, rice is cooked by steaming again with a steam basket or the like. Rice cooked with calcium by cooking has a calcium concentration that is not uniform and the rice grains in the high concentration area may feel bitter, etc.In the present invention, the calcium solution is converted into steamed rice by the steaming method using a steaming basket. As a result, cooked rice with a uniform calcium concentration can be obtained without partially feeling bitterness or the like.

The aqueous solution in which calcium in the above-mentioned treatment is present in an ionic state includes calcium salts of edible organic acids such as calcium lactate, calcium citrate, calcium gluconate, calcium succinate, calcium acetate, and the like.
Calcium fumarate, calcium malate, calcium propionate, etc., calcium glutamate, a calcium salt of amino acids, calcium pantothenate, etc., calcium chloride, calcium sulfate, inorganic calcium, monocalcium phosphate, phosphate etc. Or a natural water or mineral spring water having a high calcium ion concentration, or an ion water containing a high concentration of calcium ions subjected to electrolysis or ion exchange treatment. However, it is not preferable to use calcium salts of amino acids or calcium salts of phosphoric acid in the cooked rice of the present invention which is used by patients with kidney diseases.

The rice is immersed in an acid solution, then neutralized and drained. After the rice is steamed, calcium is absorbed (dipped in a calcium solution or sprayed with a calcium solution). Has a water content of about 33%, and it is difficult to absorb more water into the rice. Even if the drained rice is immersed in a calcium solution as it is, the water contained in the rice is replaced by the calcium solution. It takes a long time to cook, so once steamed rice is immersed in a calcium solution or sprayed with a calcium solution, the steamed rice absorbs the calcium solution efficiently because of its increased water absorption capacity, and calcium enhancement Can be achieved.

[0019]

Next, examples of the present invention will be described.

(Example 1) 1 kg of milled rice having a milling degree of 90%
Was washed with a microbubble washer for 5 minutes. After draining for 5 minutes, the pH was adjusted to 3 with lactic acid and immersed in a solution kept at 45 ° C. for 24 hours. Next, the rice was taken out of the immersion liquid, put into a sieve, and water was showered from above to wash the rice. Thereafter, the resultant was immersed in 1 liter of an aqueous solution in which calcium hydroxide was dissolved at a concentration of 0.08% (% by weight) for 40 minutes for neutralization. Then, he took out the rice, put it in a bowl, and poured water from above to wash the rice. Table 1 shows the components of the rice. The content of phosphorus, potassium and protein was lower than that of raw rice, but calcium was fortified. Next, drain on a sieve for 5 minutes, pressure 0.1 kg / c
Steamed in a steam basket for m ² , 20 minutes. Next, a solution at 80 ° C. in which 1.0% (weight%) of calcium gluconate was dissolved was sprayed on steamed rice for 5.5 minutes to absorb moisture, and then the pressure was again 0.1 kg / cm ² for 20 minutes. The rice was manufactured by steaming in a steam basket. Table 1 shows the components of the cooked rice. The cooked rice had a calcium content 24 times or more that of the raw rice, the cooked rice of Comparative Example 1.

(Example 2) 1 kg of milled rice having a milling degree of 90%
Was washed with a microbubble washer for 5 minutes. After draining for 5 minutes, the pH was adjusted to 3 with lactic acid and immersed in a solution kept at 45 ° C. for 24 hours. Next, the rice was taken out of the immersion liquid, put into a sieve, and washed with water from above. Thereafter, the resultant was immersed in 1 liter of an aqueous solution in which calcium hydroxide was dissolved at a concentration of 0.08% (% by weight) for 40 minutes for neutralization. Then, he took out the rice, put it in a bowl, and poured water from above to wash the rice.

After draining for 5 minutes on the zircon, pressure 0.1 kg
/ Cm ² , steamed in a steam basket for 20 minutes. Then, it was immersed in a solution of calcium lactate of 0.2% (% by weight) at 80 ° C. for 5 minutes to absorb moisture, and then the pressure was reduced to 0.1% again.
Cooked rice was produced by steaming with a steam basket at Kg / cm ² for 20 minutes. Table 1 shows the ingredients of this cooked rice. The raw rice,
Although the content of phosphorus, potassium, and protein was lower than that of the cooked rice of Comparative Example 1, the cooked rice had an 8-fold enhanced calcium content.

(Example 3) 1 kg of polished rice with 90% polished degree
Was washed with a microbubble washer for 5 minutes. After draining for 5 minutes, sorbitol 3%, protease (produced by Amano Pharmaceutical Co., Ltd., trade name Protease M "Amano") 0.1%, lactic acid bacteria preculture 1% (cell concentration 310 × 10
⁶ / ml) with dispersed immersion water, sealed and filled while blowing nitrogen gas into a constant temperature culture tank.
After culturing for hours, remove the rice from the immersion water, drain it,
Neutralization was performed by immersion in 1 liter of an aqueous solution in which calcium hydroxide was dissolved at a concentration of 0.08% (% by weight) for 40 minutes. Then, he took out the rice, put it in a bowl, and poured water from above to wash the rice. Then, drain on a sieve for 5 minutes, pressure 0.1
Kg / cm ² , steamed in a steam basket for 20 minutes. Then, it is immersed for 1 minute in a solution of calcium lactate dissolved at 0.2% (% by weight) at 80 ° C. for 1 minute to absorb moisture, and then steamed again in a steam basket at a pressure of 0.1 kg / cm ² for 20 minutes. Produced rice. As shown in Table 1, calcium was further enriched, resulting in cooked rice with a higher calcium concentration than conventional cooked rice for patients with kidney disease.

(Comparative Example 1) 1 kg of rice with a 90% milling degree was washed with a microbubble washer for 5 minutes. Then, the rice was immersed in tap water for 40 minutes, and then the rice was taken out of the dish and drained for 5 minutes. Then, a pressure of 0.1 kg / cm ² , 20
Minutes, steamed in a steam basket. Next, after immersing in hot water of 80 ° C. for 5 minutes to absorb moisture, the pressure is again 0.1 kg / c.
Cooked rice was produced by steaming in a steaming basket for m ² , 20 minutes.
As shown in Table 1, the components of this cooked rice had a lower calcium content than any of the examples.

(Comparative Example 2) 5 kg of milled rice having a milling degree of 90%
Was washed with a microbubble washer for 5 minutes. After draining for 5 minutes, sorbitol 3%, protease (produced by Amano Pharmaceutical Co., Ltd., trade name Protease M "Amano") 0.1%, lactic acid bacteria preculture 1% (cell concentration 310 × 10
⁶ / ml) with dispersed immersion water, sealed and filled while blowing nitrogen gas into a constant temperature culture tank.
After culturing for hours, remove the rice from the immersion water, drain it,
Rinsing, deacidification, and enzymatic removal were performed during 15 minutes while occasionally changing water.

Next, the mixture was drained on a sieve for 5 minutes, and steamed in a steam basket at a pressure of 0.1 kg / cm ² for 20 minutes. Then
After immersing in warm water of 80 ° C for 1 minute to absorb moisture,
Rice was produced by steaming again with a steam basket at a pressure of 0.1 kg / cm ² for 20 minutes. The rice cooked in this way is
As shown in Table 1, low protein, low potassium and low phosphorus were efficiently obtained, but calcium was lower than that of the raw rice after washing with water. All used the same rice.

[0027]

[Table 1]

[0028]

According to the present invention, rice with low protein, low potassium, low phosphorus and calcium fortification can be obtained in a simple process.

Furthermore, since an expensive enzyme preparation is not used, it can be produced at a lower cost than conventional low protein, low potassium, low phosphorus rice.

Conventionally, low-protein, low-potassium, and low-phosphorus rice had cracks and broken rice, but in the present invention, cracks and broken rice hardly occurred.

In addition, rice cooked with calcium fortified by cooking rice may not have a uniform calcium concentration and may have a bitter taste or the like in a portion having a high concentration. However, in the present invention, the cooked rice is converted into cooked rice and the calcium solution is converted into steamed rice. By absorbing it, it is possible to obtain cooked rice with a uniform calcium concentration,
Partially no bitterness was felt.

For patients with renal disease who have restricted protein, potassium and phosphorus intake and promoted calcium intake, the staple food eaten daily is eaten in the form of cracked or broken rice. However, the rice obtained by the present invention can be inexpensive and can be eaten in the same state as ordinary rice with no cracks or broken rice.

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Claims (2)

(57) [Claims] 1. Rice is immersed in an acidic solution, then neutralized with an alkaline calcium compound, washed with water, drained, steamed, absorbed in calcium in the steamed rice, and steamed again to produce cooked rice. A method for producing low-protein, low-potassium, low-phosphorus calcium-enriched cooked rice characterized by the above-mentioned features. 2. The low-protein, low-potassium, low-phosphorus calcium-enriched cooked rice according to claim 1, wherein the absorption of calcium into the steamed rice is performed by immersing the steamed rice in a calcium solution or spraying the steamed rice with a calcium solution. Production method.