JP3717066B2 - Method for producing aseptic brown rice - Google Patents
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- JP3717066B2 JP3717066B2 JP2002196446A JP2002196446A JP3717066B2 JP 3717066 B2 JP3717066 B2 JP 3717066B2 JP 2002196446 A JP2002196446 A JP 2002196446A JP 2002196446 A JP2002196446 A JP 2002196446A JP 3717066 B2 JP3717066 B2 JP 3717066B2
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【０００１】
【発明の属する技術分野】
本発明は無菌玄米入りごはんの製造方法に関するものであり、さらに詳しくは、安全性および長期保存性に優れる上、栄養豊かで、均一で食べ易く、炊きたての美味さが維持される無菌玄米入りごはんの製造方法に関するものである。
【０００２】
【従来の技術】
玄米は、精米した米に比べて栄養素を豊富に含んでおり、それ自体で人間が必要とする栄養分の殆どを含んでおり、特に玄米には食物繊維やビタミンＢ群、ビタミンＥなどが多く含まれている。しかし、玄米は、その表面が油脂成分と繊維質成分に富む堅牢な外層部により覆われているため、常圧による炊飯では熱の浸透や吸水が妨げられるため、玄米を常圧で炊飯して得た玄米ごはんは、硬くて粘りが少なく、精白米の米飯に比べて食味が著しく劣っている。
【０００３】
このため、従来、玄米を加圧下で炊飯することが行われてきたが、この方法によると、高温高圧条件に弱いビタミンなどの栄養素が一部分解するほか、玄米外層部が軟らかくなるまで加熱すると、他の部分が糊化により糊状になり、美味しい玄米ごはんを製造することは極めて困難であった。
【０００４】
また、玄米を１０〜４０℃、好ましくは２５〜３５℃の温水に適当な時間浸漬することにより発芽させ、この発芽した玄米を常圧下で炊飯することにより、軟らかな玄米ごはんが得られることが知られている。しかし、玄米の発芽過程において、玄米自身の代謝作用の他、玄米の外周部や水に含まれている雑菌の繁殖などにより、発酵状態となり、玄米に発酵臭や異臭が残留したり、月日を経るにつれて澱粉などの分解が過度に進行し、食品素材としての品質が低下するという問題があった。
【０００５】
このような問題点を解決するため、玄米を発芽させるにあたり、殺菌剤を溶解させた温水や希釈した電解食塩水を用いる方法、流水を用いる方法、温水を定期的に交換する方法などが試みられている。しかしながら、殺菌剤などの薬品を用いる方法は、残留成分の影響や薬品臭が残るなどの問題があり、温水を交換したり流水のもとで発芽させる方法は、水やエネルギーの無駄が多く、製造管理が煩雑になるなどの問題がある。
【０００６】
そこで発芽させた玄米を熱水処理または蒸気処理するか、あるいはさらにエチルアルコールを加えることにより微生物汚染がなく安全で、発酵臭や異臭のない発芽玄米を作り、その発芽玄米を常圧下で炊飯することにより、品質の劣化が少なく、軟らかくて美味しい玄米ごはんを得る方法が提案されている（特開２０００−２１７５２０号公報）。
【０００７】
一方、粉砕された玄米を温水に混合し、玄米の澱粉を酸化させる酵素が培養された種を添加し、これを容器に密封してｐＨが２．５〜６．５に３日以上保存して玄米を処理し、玄米が美味しく食べられるようにする方法が提案されている（特開昭６２−１６６８５５号公報）。
【０００８】
【発明が解決しようとする課題】
しかし、従来の方法は、安全性、長期保存性、美味しさの長期維持性などにいまだ改良の余地があった。
本発明の目的は、安全性および長期保存性により一層優れる上、栄養豊かで、均一で食べ易く、炊きたての美味しさがより一層長期にわたり維持される無菌玄米入りごはんの製造方法を提供することである。
【０００９】
【課題を解決するための手段】
本発明者等は、上記問題を解決するため鋭意研究を重ねた結果、発芽玄米を乳酸菌発酵処理した後、乳酸菌発酵処理を停止させた玄米に白米を加えて洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯して炊飯後の玄米入りごはんのｐＨを特定の範囲とした後、無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封することにより課題を解決できることを知見し、本発明を完成するに至った。
【００１０】
すなわち、上記課題を解決するための本発明の請求項１の無菌玄米入りごはんの製造方法は、ｐＨが２〜５の条件下で発芽処理して発芽した玄米を必要に応じて熱水洗浄して、発芽した玄米の外周面に付着した雑菌を殺菌し、ｐＨが２〜５の条件下で乳酸菌発酵処理した後、熱水洗浄して乳酸菌発酵処理を停止させた玄米に白米を任意の割合で加えて洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯後、必要に応じて蒸らした後、無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封する無菌玄米入りごはんの製造方法であって、炊飯後の玄米入りごはんのｐＨが４〜４．８となるように調整することを特徴とするものである。
【００１４】
本発明の請求項２の無菌玄米入りごはんの製造方法は、請求項１記載の無菌玄米入りごはんの製造方法において、玄米に加える白米の割合が、玄米：白米（質量比）＝９９：１〜１：９９の範囲であることを特徴とする。
【００１５】
本発明の請求項３の無菌玄米入りごはんの製造方法は、請求項１あるいは請求項２記載の無菌玄米入りごはんの製造方法において、グルコノデルタラクトン、食用有機酸またはその塩あるいはこれらの２つ以上の混合物から選択される少なくとも１つを含有する浸漬水および／または炊き水を用いることを特徴とする。
【００１６】
本発明の請求項４の無菌玄米入りごはんの製造方法は、請求項３記載の無菌玄米入りごはんの製造方法において、食用有機酸がクエン酸、酒石酸、リンゴ酸、フマル酸、コハク酸、グルコン酸、乳酸、酢酸、アジピン酸、フィチン酸、アスコルビン酸あるいはこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸であることを特徴とする。
【００１７】
本発明の請求項５の無菌玄米入りごはんの製造方法は、請求項３あるいは請求項４記載の無菌玄米入りごはんの製造方法において、食用有機酸の塩がカリウム塩、ナトリウム塩、カルシウム塩およびこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸の塩であることを特徴とする。
【００１８】
本発明の請求項６の無菌玄米入りごはんの製造方法は、請求項１から請求項５のいずれかに記載の無菌玄米入りごはんの製造方法において、ガスバリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填することを特徴とする。
【００１９】
本発明において、発芽した玄米を用いると、水分や食用有機酸などが玄米内部まで容易に浸透し、組織を破壊することなく、栄養豊かで、かつ均一で美味しい炊き上がりの玄米入りごはんを製造できる。
すなわち、発芽した玄米を乳酸菌発酵処理すると、乳酸菌が発芽した玄米の内部まで入り、乳酸菌により雑菌を排除できる。
また、発芽した玄米を乳酸菌発酵処理すると、生成された乳酸が発芽した玄米の内部まで入り、乳酸により均一な酸性状態になるので雑菌の繁殖を抑制・防止できる。
その後、乳酸菌を殺菌して乳酸醗酵処理を停止させ、水切り後乾燥させた玄米に白米を加えて洗米後、浸漬水に浸漬し、次いで、浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯して炊飯後の玄米入りごはんのｐＨが４〜４．８の範囲となるようにすると、残りの各種雑菌をさらに殺菌できる。その後、無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封することにより、雑菌による汚染がなく、無菌状態を長期にわたり維持できる無菌玄米入りごはんが得られる。この無菌玄米入りごはんは安全性および長期保存性に優れる上、栄養豊かで、均一で食べ易く、炊きたての美味しさが長期にわたり維持される。ガスバリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填すると好気性微生物に対する殺菌効果が一層よくなる。
【００２０】
【発明の実施の形態】
以下、本発明を詳細に説明する。
本発明で用いる発芽した玄米は、特に限定されるものではなく、常法により発芽させた公知の発芽玄米を用いることができる。本発明で用いる発芽した玄米に精白米を適宜混合することも可能である。
しかし、発芽玄米の特に外周面には、大腸菌、枯草菌などの一般細菌類、ストレプトミセス属などの放線菌類、ペニシリウム属などの真菌類、セレウス菌などの雑菌が付着している恐れがあるので、玄米を発芽させる場合、次に示す発芽条件で発芽させることが好ましい。
【００２１】
すなわち、先ず玄米を水で洗米後、好気条件下で温度１０〜４０℃、好ましくは２５〜３５℃、ｐＨ２〜５の条件で、好ましくはｐＨ２．５〜３．５、約０．５〜３日、好ましくは１〜２日発芽処理する。温度１０〜４０℃、ｐＨ２〜５の条件で、約０．５〜３日発芽処理すると適度に発芽させることができ、玄米の外周面に適度な割れ目ができ、食用有機酸が玄米の内部まで均一に入り易くなるとともに雑菌を殺菌できる。
温度が１０℃未満では発芽が遅くなる恐れがあり、温度が４０℃を超えると発芽率が急速に低下する。また、ｐＨ２未満では雑菌の増殖は防げるが発芽が損なわれる恐れがあり、ｐＨ５を超えると発芽は順調であるが雑菌が増殖する恐れがある。また、０．５日未満では雑菌の殺菌および発芽が不十分となる恐れがあり、３日を超えると雑菌の殺菌には好適となるが、玄米が発芽後成長し風味や栄養分が大幅に低下する恐れがあり好ましくない。
【００２２】
本発明で用いる発芽した玄米は、発芽処理後、熱水洗浄して発芽した玄米の外周面に付着した雑菌を殺菌することが好ましい。雑菌を殺菌しておくと次の乳酸菌発酵処理工程において乳酸菌発酵をスムースに行うことができる。熱水洗浄の処理条件は特に限定されるものではないが、次に示す熱水洗浄条件で行うことが好ましい。
【００２３】
すなわち、温度６５〜９５℃、好ましくは７５〜８５℃の熱水を用いて、約１０〜４０分、好ましくは２０〜３０分処理する。温度が６５℃未満では雑菌の殺菌が不十分となる恐れがあり、４０分を超えると雑菌の殺菌はよいが玄米の品質が不良となり好ましくない。
【００２４】
次いで、本発明においては、発芽した玄米を、例えば乳酸菌を１ｍｌあたり１０7〜１０8個になるように分散した水溶液中に分散させて乳酸菌発酵処理を行う。乳酸菌発酵処理の処理条件は特に限定されるものではないが、次に示す発酵処理条件で行うことが好ましい。
【００２５】
すなわち、温度２０〜４０℃、好ましくは３０〜３５℃、ｐＨ２〜５の条件で、好ましくはｐＨ２．５〜３．５、約０．５〜５日、好ましくは２〜４日処理する。温度が２０℃未満あるいは４０℃を超えると乳酸菌の生育、繁殖が適切に行われない恐れがあるとともに、雑菌の増殖も懸念される。また、ｐＨ２未満あるいはｐＨ５を超えると乳酸菌の生育、繁殖が適切に行われない恐れがあるとともに、雑菌の増殖も懸念される。また、０．５日未満では乳酸菌発酵が不十分で、処理した玄米のｐＨが十分低下しない恐れがあり、逆に５日を超えると発酵により生成される乳酸の量が多量となり、ｐＨが低下しすぎるとともに風味が低下する。
【００２６】
乳酸菌醗酵処理を行った後、次いで本発明においては、熱水洗浄して乳酸菌を殺菌して乳酸菌醗酵処理を停止させる。熱水洗浄の処理条件は特に限定されるものではないが、次に示す熱水洗浄条件で行うことが好ましい。
【００２７】
すなわち、温度６５〜９５℃、好ましくは７５〜８５℃の熱水を用いて、約１０分〜４０分、好ましくは１５〜２５分処理する。温度が６５℃未満では乳酸菌の殺菌が不十分となる恐れがあり、温度が９５℃を超えると玄米入りごはんの品質が不良となる。また、１０分未満では乳酸菌の殺菌が不十分となる恐れがあり、４０分を超えると玄米入りごはんの品質が不良となる。
【００２８】
熱水洗浄して乳酸菌発酵処理を停止させた玄米に白米を任意の割合で加えて洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯する。本発明においては、炊飯後の玄米入りごはんのｐＨが４〜４．８、好ましくはｐＨが４．３〜４．７となるように調整することが雑菌の殺菌および食味、食感などの観点から重要である。炊飯後の玄米入りごはんのｐＨを４〜４．８に調整することにより食中毒菌などの増殖を防止できるとともに、均一で食べ易く、炊きたての美味しさを有する無菌玄米入りごはんを製造できる。炊飯後、蒸らすと、より均一な食べ易い無菌玄米入りごはんを製造できる。
【００２９】
玄米に加える白米の割合は任意でよく特に限定されるものではない。しかし、通常玄米：白米（質量比）＝９９：１〜１：９９から選択される範囲内で玄米に白米を加えることが好ましい。玄米と白米の合計量中におよそ２０質量％程度あるいはそれ以上の白米が加えられると食べ易さ、食感、美味しさなどの観点からさらに好ましい。白米の割合が１未満では食べ易さ、食感、美味しさなどに劣る恐れがあり、白米の割合が９９を超えると食べ易さ、食感、美味しさなどに優れるが、玄米の栄養効果などが発揮されない恐れがある。
【００３０】
本発明においては、上記の乳酸菌発酵処理により玄米中に生成して含まれる乳酸の量を乳酸菌発酵処理条件を制御して適当な量にすることにより、炊飯後の玄米入りごはんのｐＨを４〜４．８の範囲に調整することができる。
【００３１】
本発明においては、ｐＨ値を低く調整するほど、食中毒菌などの増殖防止効果は高まるが、食味に悪影響がでるので好ましくなく、逆にｐＨ値を高く調整すると、長期保存性が悪化するので、長期保存食品として商品化するためには、常温で最低でも約６ヶ月間は保存できる保存性が要求されることを考えて、炊飯後の玄米入りごはんのｐＨを４〜４．８の範囲に制御する。
【００３２】
炊飯後の玄米入りごはんのｐＨが４．０未満では雑菌の殺菌はよいが食味、食感、美味しさなどが悪化する恐れがあり、ｐＨが４．８を超えると雑菌の殺菌が不十分で長期保存性が悪化する恐れがあり好ましくない。
【００３３】
熱水洗浄して乳酸菌発酵処理を停止させた後、定法に従い、水切り後乾燥させた玄米に白米を加えて洗米後、浸漬水に浸漬する。浸漬は、通常、白米を加えた玄米の水分含量が約２０〜５０％となるように水に浸漬したり、水を噴射したりすることが知られているが、これらの方法や範囲に限定されるものではない。
白米を加えた玄米を浸漬水から取り出し、引き続き炊飯直前に白米を加えた玄米に対して例えば、１．０〜１．５倍量の炊き水を添加し、定法に従いガス、電気、蒸気などの熱源を用いて常圧炊飯を行う。
【００３４】
このようにして炊飯し、必要に応じて蒸らした後、玄米入りごはんをおよそ５５℃以上のうちに、無菌設備中でバリヤー性耐熱容器中に充填し、例えばヒートシール機で完全に密封する。バリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填することが好ましい。
例えば、米国航空宇宙局（ＮＡＳＡ）の規格でクラス１００〜クラス１００００のクリーンルームやクリーンブース内などで無菌充填を行なう。無菌充填を行なう際には使用する設備・包材・容器・脱酸素剤などは充分に滅菌されたものを使用する。
【００３５】
好ましいガスバリヤー性耐熱容器包装体は、耐熱性合成樹脂のトレー容器か、耐熱性合成樹脂フィルム及び／又は金属箔のラミネート材からなるプラスチック袋である。
例えば、トレー容器は、エチレン酢酸ビニル共重合体などのバリアー性樹脂を中間層とし、上下層には、ポリプロピレンを積層しこれをトレー状の成形したものとトレー容器上蓋フィルム（ＰＥＴ／ナイロン／ポリエチレン系シーラント）などが使用できる。
【００３６】
本発明の製造方法により、好気性菌や嫌気性菌などの増殖や活動を抑えることができるので、長期保存しても炊きたての味と香りが維持できるような長期保存性に優れた無菌玄米入りごはんを提供できる。
【００３７】
上記のような無菌玄米入りごはんの製造において、本発明においてはグルコノデルタラクトンや食用有機酸あるいはその塩あるいはこれらの２つ以上の混合物から選択される少なくとも１つを含有する浸漬水および／または炊き水を用いると、炊飯後の玄米入りごはんのｐＨを４．０〜４．８となるように調整することが容易になり、かつ長期保存性をより向上させることができるので好ましい。
【００３８】
本発明に用いるグルコノデルタラクトンは食品添加物であり、本発明において好ましく用いることができる。
本発明に用いる上記の食用有機酸は、食品添加物として認められている有機酸であり、例えば、クエン酸、酒石酸、リンゴ酸、フマル酸、コハク酸、グルコン酸、乳酸、酢酸、アジピン酸、フィチン酸、アスコルビン酸あるいはこれらの混合物などを挙げることができるが、長期保存と食味とを同時に満足させるためにはクエン酸、グルコン酸あるいはこれらの混合物は好ましく使用することができる。
本発明に用いる上記の食用有機酸の塩としては、カリウム塩、ナトリウム塩、カルシウム塩およびこれらの２つ以上の混合物などを挙げることができる。
またグルコノデルタラクトンとこれらの食用有機酸やその塩との混合物も使用することができる。
【００３９】
本発明において、グルコノデルタラクトンや食用有機酸などを浸漬水や炊き水に添加して上記範囲内のｐＨ値に制御された玄米入りごはんを製造するための具体的方法としては、
▲１▼熱水洗浄して乳酸菌発酵処理を停止させた後、水切り後乾燥させた玄米に白米を加えて洗米後、一定時間水に浸漬後、炊飯直前に炊き水にグルコノデルタラクトンや食用有機酸あるいはその塩を添加し、炊飯する方法、
▲２▼同様にして洗米後、グルコノデルタラクトンや食用有機酸あるいはその塩を含む溶液中に一定時間浸漬し、ｐＨを低下させ、そのまま炊飯する方法、
▲３▼同様にして洗米後、グルコノデルタラクトンや食用有機酸あるいはその塩を含む溶液中に一定時間浸漬し、ｐＨをある程度低下させ、さらに炊飯直前に炊き水にグルコノデルタラクトンや食用有機酸あるいはその塩を添加し、炊飯する方法、があるが、最終ｐＨ値の安定性と品質の観点などより、▲３▼の方法によるものが最も現実的であり好ましい方法である。
【００４０】
以上のように調整された無菌玄米入りごはんは、電子レンジあるいは加熱水溶液中で再加熱を行ない食に供することができる。
【００４１】
本発明おいて、本発明の主旨を逸脱しない範囲で無菌玄米入りごはんや水に、さらに調味料、着色料、油脂、乳化剤などを添加してもよい。
【００４２】
【実施例】
次に実施例および比較例により本発明をさらに詳しく説明するが、本発明の主旨を逸脱しない限りこれらの実施例に限定されるものではない。
（グルコノデルタラクトンや各食用有機酸の玄米入りごはんの味覚への影響）
玄米を洗米後、３０℃、ｐＨ３にて２日間発芽処理を行った後、熱水洗浄（８０℃、２０分間）し、熱水洗浄した発芽玄米を３０℃、ｐＨ３にて２日間乳酸菌発酵処理を行った。乳酸菌発酵処理後、発芽玄米を熱水洗浄（８０℃、２０分間）して乳酸菌発酵処理を停止させ、同質量の白米を加えた後、表２に示したグルコノデルタラクトンや各食用有機酸を含有する水溶液中に一定時間（６０〜９０分間）浸漬してｐＨを低下させ、さらに炊飯直前に炊き水に食用有機酸を添加し、炊飯後の玄米入りごはんのｐＨが４．７および５．７となるように、表１に示した炊飯条件で炊飯する方法により玄米入りごはんを作り、グルコノデルタラクトンや各食用有機酸の玄米入りごはんの味覚への影響などを調べた。
ｐＨ測定は以下の方法によった。
▲１▼玄米入りごはん２０ｇに対して、５０ｍｌの蒸留水を加え、ホモゲナイザーにて処理する。
▲２▼５分間放置後、ｐＨメーター［東亜電波工業（株）製ＨＭ−３０Ｓ］にてＰＨを測定する。
玄米入りごはんの食味は訓練された味覚審査員により、下記の食味評価基準に従って官能評価し、結果を表２にまとめて示した。
（食味評価基準）
◎：風味良好
○：風味良好だが、少し酸味を感じる
△：風味は良好だが、酸味が気になる
×：風味不良
【００４３】
【表１】
【表２】
以上の結果、表２より、酸味などによる玄米入りごはんの商品価値の低下を最小限に抑えて、本発明の長期保存可能な玄米入りごはんの製造方法に使用することができる有効な添加剤としては上記のグルコノデルタラクトンおよび各食用有機酸のいずれも使用できる。
しかしこれらの中でも、グルコノデルタラクトンおよび食用有機酸としては、クエン酸、グルコン酸、乳酸およびこれらの組合わせが好ましいことが判る。
【００４６】
（実施例１）
玄米を洗米後、３０℃、ｐＨ３にて２日間発芽処理を行った後熱水洗浄（８０℃、２０分間）し、発芽した玄米を３０℃、ｐＨ３にて２日間乳酸菌発酵処理を行った。乳酸菌発酵処理後、発芽玄米を熱水洗浄（８０℃、２０分間）して乳酸菌発酵処理を停止させた発芽玄米に同質量の白米を加えて洗米後、浸漬水として水を用い、それに６０分間浸漬して含水率３２％とし、炊飯直前に表１に示した炊き水としてグルコノデルタラクトンを添加した炊き水を用い、表１に示した炊飯条件下で、炊飯後の玄米入りごはんのｐＨ値を４．６〜４．８に制御して玄米入りごはんを製造した。玄米入りごはんが約６０℃の状態で、クラス１００のバイオクリーンルーム内で、バリヤー性耐熱容器として、ＰＰ／ＥＶＯＨ／ＰＰからなるドライラミネート材を袋状に製袋し、一部ヒートシールしていない未溶着部を設けたプラスチック袋を用い、それに脱酸素剤と共に充填し、ヒートシール機でヒートシールして完全に密封した。
【００４７】
これを常温で１２ケ月間保存した後、電子レンジで２分間あたためて食し、玄米入りごはんの食味を前記の食味評価基準により評価するとともに、保存性を下記の保存性評価基準により評価した。電子レンジで２分間あたためたところふっくらとしたボリューム感のある玄米入りごはんが得られ、また米粒の結着や潰れは生じなかった。結果を表３に示す。
（保存性評価基準）
優：１２ケ月保存後の品質良好
不可：１２ケ月保存後の品質不良（変敗）
【００４８】
（実施例２〜８）
浸漬水としてグルコノデルタラクトンや各種食用有機酸を表３に示した量だけ添加した浸漬水溶液を用い、炊き水として水を用いるか、あるいはグルコン酸５０％水溶液を表３に示した量だけ添加した炊き水を用い、炊飯後の玄米入りごはんのｐＨ値を表３に示した範囲内になるようにそれぞれ制御して、玄米入りごはんを製造した以外は、実施例１と同様にして玄米入りごはんの食味と保存性を評価した結果をまとめて表３に示す。
【００４９】
（比較例１）
浸漬水としてクエン酸を添加した浸漬水溶液を用い、グルコン酸５０％水溶液を添加した炊き水を用い、炊飯後の玄米入りごはんのｐＨ値を本発明の範囲外の５．０〜５．２になるように制御して、玄米入りごはんを製造した以外は、実施例１と同様にして玄米入りごはんの食味と保存性を評価した結果を表３に示す。
【００５０】
（比較例２）
浸漬水としてグルコノデルタラクトンを添加した浸漬水溶液を用い、グルコン酸５０％水溶液を添加した炊き水を用い、炊飯後の玄米入りごはんのｐＨ値を本発明の範囲外の３．６〜３．８になるように制御して、玄米入りごはんを製造した以外は、実施例１と同様にして玄米入りごはんの食味と保存性を評価した結果を表３に示す。
【００５１】
【表３】
（評価結果）
実施例１は、浸漬水として水を用い、グルコノデルタラクトンを添加した炊き水を使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００５３】
実施例２は、浸漬水としてグルコン酸を添加した浸漬水溶液を用い、水を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００５４】
実施例３は、浸漬水としてクエン酸を添加した浸漬水溶液を用い、水を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、穏やかな酸味を有しており、たきたての食感を有していた。
【００５５】
実施例４は、浸漬水として乳酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、穏やかな酸味を有しており、たきたての食感を有していた。
【００５６】
実施例５は、浸漬水としてクエン酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、穏やかな酸味を有しており、たきたての食感を有していた。
【００５７】
実施例６は、浸漬水としてグルコノデルタラクトンを添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００５８】
実施例７は、浸漬水としてそれぞれ酢酸（実施例７）、リンゴ酸（実施例８）を添加した浸漬水溶液を用い、水を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、保存性に優れており、酸味があったり（実施例７）、苦味のある酸味があり（実施例８）、独特の食感を有していた。
【００５９】
実施例８は、浸漬水としてリンゴ酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、かすかに酸味を有しており、たきたての食感を有していた。
【００６０】
比較例１は、浸漬水としてクエン酸を添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、炊飯後のｐＨが本発明のｐＨの範囲より大きいので、保存性に問題があり、常温で１２ケ月間保存したものは、酸味が後を引き、保存性が不良であり、たきたての食感がなく、実用に適さない。
【００６１】
比較例２は、浸漬水としてグルコノデルタラクトンを添加した浸漬水溶液を用い、グルコン酸を添加した水溶液を炊き水として使用した場合であり、炊飯後のｐＨが本発明のｐＨの範囲より小さいので、常温で１２ケ月間保存した後、電子レンジで２分間あたためた玄米入りごはんは異味異臭もなく、保存性に優れているが、酸味が後を引き、たきたての食感はなかった。
【００６２】
次に、［上記玄米に同質量の白米を加えて炊飯し、耐熱容器に充填、密封、保存して１〜１２ケ月にわたり長期保存性を試験した］
（実施例９）
玄米を洗米後、３０℃、ｐＨ３にて２日間発芽処理を行った後熱水洗浄（８０℃、２０分間）し、発芽した玄米を３０℃、ｐＨ３にて２日間乳酸菌発酵処理を行った。乳酸菌発酵処理後、発芽玄米を熱水洗浄（８０℃、２０分間）して乳酸菌発酵処理を停止させた発芽玄米に同質量の白米を加えて洗米後、浸漬水としてクエン酸１５０ｇを水１００リットルに添加した水溶液を用い、それに６０分間浸漬して含水率３２％の浸漬米を作った。
この浸漬米を炊飯直前に水を炊き水として用い前記表１に示した炊飯条件下で、炊飯後の玄米入りごはんのｐＨ値を４．８になるように制御して玄米入りごはんを製造した。
玄米入りごはんが約６０℃の状態で、クラス１００のクリーンルーム内で無菌的にガスバリヤー性の包材に充填して封入し、２５℃の恒温槽に保存し、１，３，６，９，１２ヶ月後に外観、風味、食味について試験した。試験は訓練された味覚審査員により官能評価し、結果を表４にまとめて示した。
なお、１，３，６，９，１２ヶ月後のそれぞれにつき、２０検体ずつ試験した。
【００６３】
（実施例１０）
炊飯後の玄米入りごはんのｐＨ値を４．５になるように制御して玄米入りごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６４】
（実施例１１）
炊飯後の玄米入りごはんのｐＨ値を４．０になるように制御して玄米入りごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６５】
（比較例３）
浸漬水として水を用いて、玄米入りごはん（炊飯後のｐＨ６．８）を製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６６】
（比較例４）
炊飯後の玄米入りごはんのｐＨ値が５．５になるように制御して玄米入りごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６７】
（比較例５）
炊飯後の玄米入りごはんのｐＨ値が５．０になるように制御して玄米入りごはんを製造した以外は実施例９と同様にして１，３，６，９，１２ヶ月後の外観、風味、食味について試験した。結果を表４に示す。
【００６８】
【表４】
表４から、実施例９〜１１のように炊飯後の玄米入りごはんのｐＨを４．０〜４．８となるように調整することにより食中毒菌の増殖を防止することが可能であることが判る。
それに対して、比較例３は、グルコノデルタラクトンや食用有機酸などを使用せずに作った玄米入りごはんの場合であり、この玄米入りごはんは風味や食味は優れているが、長期保存性に劣り、比較例４および比較例５は、浸漬水としてクエン酸を水に添加した水溶液を用いても、炊飯後の玄米入りごはんのｐＨが５．５や５．０と本発明の規定するｐＨ範囲外であると食中毒菌の増殖を防止できず、長期保存性に劣ることが判る。
【００７０】
また、上記実施例９〜１１について、玄米入りごはんをガスバリヤー性の包材に充填する際、合わせて脱酸素剤を封入したものについて外観、風味、食味について試験したところ、２５℃にて１８ケ月保存したものについても、異味異臭もなく保存性にすぐれ、たきたての食感を有していた。
【００７１】
【発明の効果】
本発明の請求項１の無菌玄米入りごはんの製造方法によれば、ｐＨが２〜５の条件下で発芽処理して発芽した玄米を必要に応じて熱水洗浄して、発芽した玄米の外周面に付着した雑菌を殺菌し、ｐＨが２〜５の条件下で乳酸菌発酵処理した後、熱水洗浄して乳酸菌発酵処理を停止させた玄米に白米を任意の割合で加えて洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯後、必要に応じて蒸らした後、無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封する無菌玄米入りごはんの製造方法であって、炊飯後の玄米入りごはんのｐＨが４〜４．８となるように調整するので、水分や食用有機酸が発芽した玄米内部まで容易に浸透し、組織を破壊することなく、栄養豊かで、かつ均一で美味しい炊き上がりの玄米入りごはんを製造できるという顕著な効果を奏する。
本発明においては、乳酸発酵工程で長時間水に浸漬するため、炊飯時の水の浸透が早くなり、理想的な炊飯が可能になる。
発芽した玄米を乳酸菌発酵処理すると乳酸菌が発芽した玄米の内部まで入り、乳酸菌により雑菌を排除できる。また、発芽した玄米を乳酸菌発酵処理すると、生成された乳酸が発芽した玄米の内部まで入り、乳酸により均一な酸性状態になるので雑菌の繁殖を抑制・防止できる。
その後、乳酸菌を殺菌して乳酸醗酵処理を停止させ、水切り後乾燥させた玄米に白米を加えて洗米後、浸漬水に浸漬し、次いで浸漬水から取り出し、炊飯直前に炊き水を添加して炊飯して炊飯後の玄米入りごはんのｐＨが４〜４．８の範囲となるようにすると、残りの各種雑菌をさらに殺菌できる。その後無菌設備中でガスバリヤー性耐熱容器中に充填し、完全に密封することにより、雑菌による汚染がなく、無菌状態を長期にわたり維持できる玄米入りごはんが得られる。この無菌ごはんは安全性および長期保存性に優れる上、栄養豊かで、均一で食べ易く、炊きたての美味しさが長期にわたり維持される。
ｐＨが２〜５の条件下で発芽処理して発芽した玄米を用いるので、発芽処理工程で玄米に付着した雑菌を殺菌できるというさらなる顕著な効果を奏する。
発芽した玄米を必要に応じて熱水洗浄し、発芽した玄米の外周面に付着した雑菌を殺菌して乳酸菌発酵処理するので、発芽した玄米に付着した雑菌を殺菌できるというさらなる顕著な効果を奏する。
ｐＨが２〜５の条件下で乳酸菌発酵処理するので、乳酸菌発酵処理工程で発芽した玄米に付着した雑菌を殺菌できるというさらなる顕著な効果を奏する。
【００７５】
本発明の請求項２の無菌玄米入りごはんの製造方法によれば、請求項１記載の製造方法において、玄米に加える白米の割合が、玄米：白米（質量比）＝９９：１〜１：９９の範囲であるので、請求項１記載の製造方法と同じ効果を奏するとともに、白米の食感、美味しさなどとともに玄米の栄養効果などが発揮されるというさらなる顕著な効果を奏する。
【００７６】
本発明の請求項３の無菌玄米入りごはんの製造方法によれば、請求項１あるいは請求項２記載の製造方法において、グルコノデルタラクトン、食用有機酸またはその塩あるいはこれらの２つ以上の混合物から選択される少なくとも１つを含有する浸漬水および／または炊き水を用いるので、請求項１記載の製造方法と同じ効果を奏するとともに、安全性が高く、炊飯後の玄米入りごはんのｐＨを４〜４．８となるように調整することが容易になり、かつ長期保存性をより向上できるというさらなる顕著な効果を奏する。
【００７７】
本発明の請求項４の無菌玄米入りごはんの製造方法によれば、請求項３記載の製造方法において、食用有機酸がクエン酸、酒石酸、リンゴ酸、フマル酸、コハク酸、グルコン酸、乳酸、酢酸、アジピン酸、フィチン酸、アスコルビン酸あるいはこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸であるので、請求項３記載の製造方法と同じ効果を奏するとともに、いずれも市販されており安価で入手し易いというさらなる顕著な効果を奏する。
【００７８】
本発明の請求項５の無菌玄米入りごはんの製造方法によれば、請求項３あるいは請求項４に記載の製造方法において、食用有機酸の塩がカリウム塩、ナトリウム塩、カルシウム塩およびこれらの２つ以上の混合物から選択される少なくとも１つの食用有機酸の塩であるので、請求項３記載の製造方法と同じ効果を奏するとともに、いずれも市販されており安価で入手し易いというさらなる顕著な効果を奏する。
【００７９】
本発明の請求項６の無菌玄米入りごはんの製造方法によれば、請求項１から請求項５のいずれかに記載の製造方法において、ガスバリヤー性耐熱容器中に充填する際、脱酸素剤と共に充填するので、好気性微生物に対する殺菌効果が一層よくなるというさらなる顕著な効果を奏する。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing aseptic brown rice-containing rice. More specifically, the present invention relates to aseptic brown rice-containing rice that is excellent in safety and long-term storage, is nutritious, uniform, easy to eat, and maintains a freshly cooked taste. It is related with the manufacturing method.
[0002]
[Prior art]
Brown rice is richer in nutrients than polished rice and contains most of the nutrients that humans need by itself. Especially brown rice contains a lot of dietary fiber, vitamin B group, vitamin E, etc. It is. However, since the surface of brown rice is covered with a solid outer layer rich in fats and oils and fiber components, rice cooking at normal pressure prevents heat penetration and water absorption. The obtained brown rice is hard and less sticky, and has a significantly inferior taste compared to polished rice.
[0003]
For this reason, traditionally, brown rice has been cooked under pressure, but according to this method, nutrients such as vitamins that are vulnerable to high temperature and high pressure conditions are partially decomposed, and when heated until the brown rice outer layer becomes soft, The other parts became pasty due to gelatinization, and it was extremely difficult to produce delicious brown rice.
[0004]
Moreover, a soft brown rice rice can be obtained by germinating brown rice by immersing it in warm water of 10 to 40 ° C., preferably 25 to 35 ° C. for an appropriate time, and cooking the germinated brown rice under normal pressure. Are known. However, in the germination process of brown rice, in addition to the metabolic action of brown rice itself, fertilization occurs due to the proliferation of germs contained in the outer periphery of the brown rice and water, etc. As it goes through, the decomposition of starch and the like proceeds excessively, and there is a problem that the quality as a food material is lowered.
[0005]
In order to solve such problems, attempts have been made to germinate brown rice by using hot water in which a disinfectant is dissolved or diluted electrolytic saline, using flowing water, or replacing hot water periodically. ing. However, the method using chemicals such as disinfectants has problems such as the influence of residual components and chemical odors, and the method of exchanging hot water or germinating under running water is wasteful of water and energy. There are problems such as complicated manufacturing management.
[0006]
The germinated brown rice is then treated with hot water or steam, or by adding ethyl alcohol to produce germinated brown rice that is safe and free from microbial contamination and has no fermented odor or off-flavor, and cooks the germinated brown rice under normal pressure. Therefore, there has been proposed a method for obtaining soft and delicious brown rice rice with little quality deterioration (Japanese Patent Laid-Open No. 2000-217520).
[0007]
On the other hand, pulverized brown rice is mixed with warm water, seeds cultured with enzymes that oxidize brown rice starch are added, and this is sealed in a container and stored at a pH of 2.5 to 6.5 for 3 days or more. A method for treating brown rice so that the brown rice can be eaten deliciously has been proposed (Japanese Patent Laid-Open No. 62-166855).
[0008]
[Problems to be solved by the invention]
However, the conventional methods still have room for improvement in safety, long-term storage, and long-term maintenance of deliciousness.
An object of the present invention is to provide a method for producing aseptic brown rice containing rice that is more excellent in safety and long-term storage, is rich in nutrients, is uniform and easy to eat, and maintains the deliciousness of freshly cooked food for a longer period of time. is there.
[0009]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have conducted lactic acid bacteria fermentation treatment on germinated brown rice, then added white rice to brown rice that has been stopped from lactic acid bacteria fermentation treatment, soaked in immersion water, Next, take it out from the immersion water, add cooking water just before cooking rice, cook it, make the pH of the rice with brown rice after cooking rice into a specific range, fill it in a gas barrier heat resistant container in aseptic equipment, and completely It has been found that the problem can be solved by sealing, and the present invention has been completed.
[0010]
That is, the method for producing aseptic brown rice-containing rice according to claim 1 of the present invention for solving the above-mentioned problems is as follows. As necessary, the brown rice germinated by germination treatment under a pH of 2 to 5 is washed with hot water as necessary. Sterilize germs adhering to the outer surface of the germinated brown rice, ferment lactic acid bacteria under the conditions of pH 2-5, and then wash the hot water to stop the lactic acid bacteria fermentation treatment, any ratio of white rice After washing with rice, soak in immersion water, then take out from the immersion water, add cooking water just before cooking rice, cook rice, steam as needed, and fill in gas barrier heat resistant container in aseptic equipment And it is the manufacturing method of the rice with aseptic brown rice which seals completely, Comprising: It adjusts so that pH of the rice with brown rice after cooking rice may be set to 4-4.8.
[0014]
The process of claim 2 in sterile brown rice containing rice of the present invention is a method of manufacturing a sterile rice containing rice according to claim 1 Symbol placement, the percentage of rice added to the brown rice, brown rice: Rice (mass ratio) = 99: 1 It is characterized by being in the range of ˜1: 99.
[0015]
The method for producing aseptic brown rice containing rice according to claim 3 of the present invention is the same as the method for producing aseptic brown rice containing rice according to claim 1 or 2 , wherein glucono delta lactone, edible organic acid or salt thereof, or two of them. It is characterized by using immersion water and / or cooking water containing at least one selected from the above mixture.
[0016]
The method for producing aseptic brown rice-containing rice according to claim 4 of the present invention is the method for producing aseptic brown rice-containing rice according to claim 3, wherein the edible organic acid is citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid. And at least one edible organic acid selected from lactic acid, acetic acid, adipic acid, phytic acid, ascorbic acid or a mixture of two or more thereof.
[0017]
The method for producing aseptic brown rice-containing rice according to claim 5 of the present invention is the method for producing aseptic brown rice-containing rice according to claim 3 or claim 4 , wherein the salt of the edible organic acid is potassium salt, sodium salt, calcium salt and the like. It is a salt of at least one edible organic acid selected from a mixture of two or more of the following:
[0018]
The method for producing aseptic brown rice-containing rice according to claim 6 of the present invention is the method for producing aseptic brown rice-containing rice according to any one of claims 1 to 5 , wherein when the gas barrier heat-resistant container is filled, it is removed. It is characterized by filling with an oxygen agent.
[0019]
In the present invention, when germinated brown rice is used, moisture, edible organic acids, etc. can easily penetrate into the brown rice, and it is possible to produce a cooked brown rice with a rich, uniform, and delicious taste without destroying the tissue. .
That is, when the germinated brown rice is fermented with lactic acid bacteria, it enters the brown rice where the lactic acid bacteria germinate and the germs can be eliminated by the lactic acid bacteria.
In addition, when the germinated brown rice is subjected to a lactic acid bacteria fermentation treatment, the produced lactic acid enters the germinated brown rice and becomes a uniform acidic state by lactic acid, so that propagation of miscellaneous bacteria can be suppressed / prevented.
Then sterilize lactic acid bacteria, stop lactic acid fermentation treatment, add white rice to dried rice after draining, wash it, soak in soaking water, then take out from soaking water, add cooking water just before cooking rice If the pH of the rice with brown rice after cooking is adjusted to be in the range of 4 to 4.8, the remaining various germs can be further sterilized. After that, a gas barrier heat-resistant container is filled in an aseptic facility and completely sealed, thereby obtaining a rice with aseptic brown rice that is free from contamination by various germs and can maintain aseptic condition for a long time. This rice with aseptic brown rice is excellent in safety and long-term storage, is rich in nutrients, uniform and easy to eat, and maintains the deliciousness of freshly cooked food over a long period of time. When filling the gas barrier heat-resistant container with an oxygen scavenger, the bactericidal effect against aerobic microorganisms is further improved.
[0020]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The germinated brown rice used in the present invention is not particularly limited, and known germinated brown rice germinated by a conventional method can be used. It is also possible to appropriately mix polished rice with the germinated brown rice used in the present invention.
However, germinating brown rice, especially the outer peripheral surface, may have general bacteria such as Escherichia coli and Bacillus subtilis, actinomycetes such as Streptomyces, fungi such as Penicillium, and other bacteria such as Bacillus cereus. When brown rice is germinated, it is preferable to germinate under the germination conditions shown below.
[0021]
That is, after brown rice is first washed with water, the temperature is 10 to 40 ° C. under aerobic conditions, preferably 25 to 35 ° C., pH 2 to 5, preferably pH 2.5 to 3.5, about 0.5 to Germination treatment is carried out for 3 days, preferably 1-2 days. When the germination treatment is carried out for about 0.5 to 3 days under conditions of a temperature of 10 to 40 ° C. and pH 2 to 5, it can be germinated properly, an appropriate crack is formed on the outer peripheral surface of the brown rice, and the edible organic acid reaches the inside of the brown rice It becomes easy to enter uniformly and can disinfect bacteria.
If the temperature is less than 10 ° C., germination may be delayed, and if the temperature exceeds 40 ° C., the germination rate rapidly decreases. Further, proliferation of bacteria is less than pH2 is prevented but there is a possibility that the germination is impaired, although germination exceeds pH5 is well there is a possibility that the miscellaneous bacteria proliferate. Also, germination and germination may be insufficient if it is less than 0.5 days, and if it exceeds 3 days, it is suitable for disinfection of germs, but brown rice grows after germination and the flavor and nutrients are greatly reduced. This is not preferable.
[0022]
The germinated brown rice used in the present invention is preferably sterilized with germs attached to the outer peripheral surface of the germinated brown rice after washing with hot water. When miscellaneous bacteria are sterilized, lactic acid bacteria fermentation can be performed smoothly in the next lactic acid bacteria fermentation treatment step. The treatment conditions for the hot water cleaning are not particularly limited, but it is preferably performed under the following hot water cleaning conditions.
[0023]
That is, it is treated for about 10 to 40 minutes, preferably 20 to 30 minutes using hot water at a temperature of 65 to 95 ° C, preferably 75 to 85 ° C. If the temperature is less than 65 ° C., the sterilization of various germs may be insufficient, and if it exceeds 40 minutes, the sterilization of various germs is good, but the quality of the brown rice is not preferable.
[0024]
Next, in the present invention, the germinated brown rice is dispersed in an aqueous solution in which, for example, 10 7 to 10 8 lactic acid bacteria are dispersed per ml, and lactic acid bacteria fermentation treatment is performed. The treatment conditions for the lactic acid bacteria fermentation treatment are not particularly limited, but it is preferable to carry out the following fermentation treatment conditions.
[0025]
That is, the treatment is performed at a temperature of 20 to 40 ° C., preferably 30 to 35 ° C. and pH 2 to 5, preferably pH 2.5 to 3.5, about 0.5 to 5 days, preferably 2 to 4 days. If the temperature is less than 20 ° C. or exceeds 40 ° C., the lactic acid bacteria may not grow and propagate properly, and there is a concern about the proliferation of various bacteria. Further, if the pH is less than 2 or exceeds 5, the lactic acid bacteria may not grow and propagate properly, and there is a concern about the proliferation of various bacteria. In addition, if the fermentation time is less than 0.5 days, the fermentation of lactic acid bacteria is insufficient, and the pH of the treated brown rice may not be lowered sufficiently. Conversely, if the treatment time exceeds 5 days, the amount of lactic acid produced by fermentation becomes large and the pH is lowered. Too much and the flavor decreases.
[0026]
After the lactic acid bacteria fermentation treatment, in the present invention, the lactic acid bacteria are then sterilized by hot water washing to stop the lactic acid bacteria fermentation treatment. The treatment conditions for the hot water cleaning are not particularly limited, but it is preferably performed under the following hot water cleaning conditions.
[0027]
That is, it is treated for about 10 minutes to 40 minutes, preferably 15 to 25 minutes, using hot water at a temperature of 65 to 95 ° C, preferably 75 to 85 ° C. If the temperature is less than 65 ° C, sterilization of lactic acid bacteria may be insufficient, and if the temperature exceeds 95 ° C, the quality of the rice with brown rice becomes poor. Further, if it is less than 10 minutes, the sterilization of lactic acid bacteria may be insufficient, and if it exceeds 40 minutes, the quality of the rice containing brown rice becomes poor.
[0028]
White rice is added to brown rice that has been washed with hot water to stop the lactic acid bacteria fermentation treatment at an arbitrary ratio, washed, soaked in soaking water, then taken out from the soaking water, and cooked with the cooking water just before cooking. In the present invention, it is possible to adjust the pH of the rice with brown rice after cooking to be 4 to 4.8, and preferably to adjust the pH to 4.3 to 4.7. Is important. By adjusting the pH of the rice with brown rice after cooking to 4 to 4.8, it is possible to prevent the growth of food poisoning bacteria and the like, and it is possible to produce aseptic brown rice with a freshly cooked taste that is uniform and easy to eat. After cooking, when steamed, rice with sterile brown rice that is easier to eat can be produced.
[0029]
The ratio of the white rice added to the brown rice is not particularly limited and may be arbitrary. However, it is preferable to add the white rice to the brown rice within a range selected from brown rice: white rice (mass ratio) = 99: 1 to 1:99. When about 20% by mass or more of white rice is added to the total amount of brown rice and white rice, it is more preferable from the viewpoints of ease of eating, texture, and deliciousness. If the ratio of white rice is less than 1, the ease of eating, texture and taste may be inferior. If the ratio of white rice exceeds 99, the ease of eating, texture and taste will be excellent, but the nutritional effects of brown rice, etc. May not be demonstrated.
[0030]
In the present invention, by adjusting the amount of lactic acid produced and contained in brown rice by the lactic acid bacteria fermentation treatment to an appropriate amount by controlling the lactic acid bacteria fermentation treatment conditions, the pH of the rice containing brown rice after cooking is 4 to 4 It can be adjusted to a range of 4.8.
[0031]
In the present invention, the lower the pH value is adjusted, the higher the effect of preventing growth of food poisoning bacteria and the like, but it is not preferable because it adversely affects the taste, and conversely, if the pH value is adjusted high, the long-term storage stability deteriorates. In order to commercialize it as a long-term storage food, considering the preservability that can be stored for at least about 6 months at room temperature, the pH of the rice with brown rice after cooking is in the range of 4 to 4.8. Control.
[0032]
If the pH of the rice with brown rice after cooking is less than 4.0, the germs can be sterilized, but the taste, texture, and taste may be deteriorated. If the pH exceeds 4.8, the germs are not sufficiently sterilized. Long-term storage stability may be deteriorated, which is not preferable.
[0033]
After washing with hot water to stop the lactic acid bacteria fermentation treatment, white rice is added to brown rice that has been drained and dried according to a conventional method, washed, and then immersed in immersion water. It is known that the soaking is usually soaked in water or sprayed with water so that the water content of brown rice with added white rice is about 20 to 50%, but is limited to these methods and ranges. Is not to be done.
Remove the brown rice with white rice from the soaking water, and then add, for example, 1.0 to 1.5 times the amount of cooking water to the brown rice with white rice just before cooking, and gas, electricity, steam, etc. Cook at normal pressure using a heat source.
[0034]
After cooking in this way and steaming as necessary, the brown rice-containing rice is filled in a barrier heat-resistant container in aseptic equipment at about 55 ° C. or higher and completely sealed with, for example, a heat sealer. When filling the barrier heat-resistant container, it is preferable to fill it together with an oxygen scavenger.
For example, aseptic filling is performed in a clean room or a clean booth of class 100 to class 10000 according to the standards of the NASA. When performing aseptic filling, use fully sterilized equipment, packaging materials, containers, oxygen scavengers, etc.
[0035]
A preferable gas barrier heat-resistant container package is a plastic container made of a heat-resistant synthetic resin tray container or a heat-resistant synthetic resin film and / or a metal foil laminate.
For example, a tray container has a barrier resin such as an ethylene vinyl acetate copolymer as an intermediate layer, and upper and lower layers are laminated with polypropylene and formed into a tray shape, and a tray container upper lid film (PET / nylon / polyethylene). Can be used.
[0036]
With the production method of the present invention, the growth and activity of aerobic bacteria and anaerobic bacteria can be suppressed, so it contains aseptic brown rice with excellent long-term storage stability so that the taste and aroma can be maintained even after long-term storage. Can provide rice.
[0037]
In the production of rice with aseptic brown rice as described above, in the present invention, immersion water containing at least one selected from glucono delta lactone, edible organic acid or salt thereof, or a mixture of two or more thereof and / or It is preferable to use cooked water because it becomes easy to adjust the pH of the rice containing brown rice after cooking to 4.0 to 4.8 and the long-term storage stability can be further improved.
[0038]
The glucono delta lactone used in the present invention is a food additive and can be preferably used in the present invention.
The edible organic acid used in the present invention is an organic acid recognized as a food additive, such as citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, acetic acid, adipic acid, Phytic acid, ascorbic acid, or a mixture thereof can be used, but citric acid, gluconic acid or a mixture thereof can be preferably used in order to satisfy both long-term storage and taste.
Examples of the edible organic acid salt used in the present invention include potassium salts, sodium salts, calcium salts, and mixtures of two or more thereof.
Mixtures of glucono delta lactone and these edible organic acids and salts thereof can also be used.
[0039]
In the present invention, as a specific method for producing rice with brown rice controlled to a pH value within the above range by adding glucono delta lactone, edible organic acid or the like to immersion water or cooking water,
(1) After washing with hot water to stop lactic acid bacteria fermentation treatment, add white rice to the dried and dried brown rice, wash it, soak it in water for a certain period of time, and then add glucono delta lactone or edible to the cooking water just before cooking Adding organic acid or its salt and cooking rice,
(2) A method in which rice is washed in the same manner and then immersed in a solution containing glucono delta lactone, edible organic acid or salt thereof for a certain period of time, the pH is lowered, and rice is cooked as it is.
(3) After washing the rice in the same manner, immerse it in a solution containing glucono delta lactone, edible organic acid or salt thereof for a certain period of time, lower the pH to some extent, and further add glucono delta lactone or edible organic to the cooking water just before cooking. There is a method of adding an acid or a salt thereof and cooking rice, but from the viewpoint of the stability and quality of the final pH value, the method of (3) is the most realistic and preferred method.
[0040]
The rice with sterile brown rice prepared as described above can be reheated in a microwave oven or a heated aqueous solution and used for food.
[0041]
In the present invention, seasonings, coloring agents, fats and oils, emulsifiers and the like may be further added to the rice or water containing sterile brown rice without departing from the gist of the present invention.
[0042]
【Example】
EXAMPLES Next, although an Example and a comparative example demonstrate this invention further in detail, unless it deviates from the main point of this invention, it is not limited to these Examples.
(Effects of glucono delta lactone and various edible organic acids on the taste of rice with brown rice)
After washing brown rice, germination treatment was performed at 30 ° C. and pH 3 for 2 days, followed by hot water washing (80 ° C., 20 minutes), and germinated brown rice washed with hot water at 30 ° C. and pH 3 for 2 days. Went. After lactic acid bacteria fermentation treatment, germinated brown rice was washed with hot water (80 ° C., 20 minutes) to stop lactic acid bacteria fermentation treatment, and after adding the same amount of white rice, glucono delta lactone and each edible organic acid shown in Table 2 Soaked in an aqueous solution containing 50 to 90 minutes to lower the pH, and an edible organic acid was added to the cooking water immediately before cooking, and the pH of the rice with brown rice after cooking was 4.7 and 5 .7 so that brown rice was cooked by the method of cooking under the rice cooking conditions shown in Table 1, and the effects of glucono delta lactone and various edible organic acids on the taste of brown rice were examined.
The pH was measured by the following method.
(1) To 20 g of brown rice-containing rice, add 50 ml of distilled water and treat with a homogenizer.
(2) After standing for 5 minutes, the pH is measured with a pH meter [HM-30S manufactured by Toa Denpa Kogyo Co., Ltd.].
The taste of the rice with brown rice was subjected to a sensory evaluation according to the following taste evaluation criteria by a trained taste judge, and the results are summarized in Table 2.
(Taste evaluation standard)
◎: Flavor good ○: Flavor is good but feels a little sour △: Flavor is good but acidity is anxious ×: Flavor is poor
[Table 1]
[Table 2]
As a result of the above, from Table 2, as an effective additive that can be used in the method for producing brown rice containing brown rice that can be stored for a long period of time, minimizing the decline in the commercial value of the rice containing brown rice due to acidity, etc. Any of the above-mentioned glucono delta lactones and edible organic acids can be used.
However, among these, it is understood that citric acid, gluconic acid, lactic acid and combinations thereof are preferable as glucono delta lactone and edible organic acid.
[0046]
(Example 1)
After washing the brown rice, germination treatment was performed at 30 ° C. and pH 3 for 2 days, followed by hot water washing (80 ° C., 20 minutes), and germinated brown rice was subjected to lactic acid bacteria fermentation treatment at 30 ° C. and pH 3 for 2 days. After lactic acid bacteria fermentation treatment, germinated brown rice was washed with hot water (80 ° C., 20 minutes) to stop germinated brown rice, the same amount of white rice was added to the germinated brown rice, washed, and then water was used as immersion water for 60 minutes. Immerse the water content to 32% and use the cooking water added with glucono delta lactone as the cooking water shown in Table 1 just before cooking rice, and the pH of the rice with brown rice after cooking under the cooking conditions shown in Table 1 Rice with brown rice was produced by controlling the value to 4.6 to 4.8. A dry laminate material made of PP / EVOH / PP is made into a bag shape as a barrier heat-resistant container in a class 100 bio clean room in a state where the rice with brown rice is about 60 ° C., and part of it is not heat-sealed. A plastic bag provided with an unwelded portion was used, filled with an oxygen scavenger, and heat sealed with a heat sealing machine to completely seal it.
[0047]
This was stored at room temperature for 12 months and then heated in a microwave for 2 minutes. The taste of the rice with brown rice was evaluated according to the above-mentioned taste evaluation criteria, and the storage stability was evaluated according to the following storage stability evaluation criteria. When heated in a microwave for 2 minutes, a soft and voluminous rice-containing rice was obtained, and the rice grains were not bound or crushed. The results are shown in Table 3.
(Preservation criteria)
Excellent: Good quality after storage for 12 months Impossibility: Poor quality after storage for 12 months (deterioration)
[0048]
(Examples 2 to 8)
Use immersion aqueous solution to which glucono delta lactone and various edible organic acids are added in the amount shown in Table 3 as immersion water, use water as cooking water, or add 50% aqueous solution of gluconic acid in the amount shown in Table 3 Using the cooked water, the pH value of the rice with brown rice after cooking was controlled to be within the range shown in Table 3, and the rice with brown rice was produced in the same manner as in Example 1 except that the rice with brown rice was produced. Table 3 summarizes the results of evaluating the taste and storage stability of rice.
[0049]
(Comparative Example 1)
Using a soaking aqueous solution to which citric acid is added as soaking water, using a cooking water to which a 50% gluconic acid aqueous solution is added, the pH value of the rice with brown rice after cooking is set to 5.0 to 5.2 outside the range of the present invention. Table 3 shows the results of evaluating the taste and storage stability of brown rice-containing rice in the same manner as in Example 1 except that the rice containing brown rice was produced under the control.
[0050]
(Comparative Example 2)
An immersion aqueous solution to which glucono delta lactone is added is used as the immersion water, and a cooking water to which a 50% aqueous solution of gluconic acid is added is used. The pH value of the rice containing brown rice after cooking is 3.6 to 3. Table 3 shows the results of evaluating the taste and storage stability of the rice with brown rice in the same manner as in Example 1 except that the rice with brown rice was produced under the control of 8.
[0051]
[Table 3]
(Evaluation results)
Example 1 is a case where water is used as immersion water and cooked water to which glucono delta lactone is added is used. After storing for 12 months at room temperature, cooked brown rice cooked for 2 minutes in a microwave oven has a different taste and smell It had a slightly sour taste and a fresh texture.
[0053]
Example 2 is a case where an immersion aqueous solution to which gluconic acid is added as immersion water is used, and water is used as cooking water. After storing for 12 months at room temperature, the rice with brown rice warmed for 2 minutes in a microwave oven has a different taste. There was no off-flavor, it had a slight acidity, and it had a fresh texture.
[0054]
Example 3 is a case of using a dipping aqueous solution to which citric acid is added as dipping water and using water as cooking water. After storing for 12 months at room temperature, the rice with brown rice warmed for 2 minutes in a microwave oven has a different taste. There was no off-flavor, a mild acidity, and a fresh texture.
[0055]
Example 4 is a case where an immersion aqueous solution to which lactic acid is added is used as immersion water, and an aqueous solution to which gluconic acid is added is used as cooking water. After storage for 12 months at room temperature, brown rice warmed for 2 minutes in a microwave oven The contained rice had no off-flavor and smell, had a mild acidity, and had a fresh texture.
[0056]
Example 5 is a case where an aqueous solution to which citric acid was added as an immersion water was used, and an aqueous solution to which gluconic acid was added was used as cooking water. After being stored at room temperature for 12 months, it was warmed in a microwave for 2 minutes. The rice with brown rice had no off-flavor and odor, had a mild acidity, and had a fresh texture.
[0057]
Example 6 is a case where an immersion aqueous solution to which glucono delta lactone is added is used as immersion water, and an aqueous solution to which gluconic acid is added is used as cooking water. After being stored at room temperature for 12 months, it is stored in a microwave oven for 2 minutes. The cooked rice with brown rice had no off-flavor and odor, had a slight acidity, and had a fresh texture.
[0058]
Example 7 is a case of using immersion aqueous solution to which acetic acid (Example 7) and malic acid (Example 8) are added as immersion water, respectively, and using water as cooking water, after being stored at room temperature for 12 months. Rice cooked with brown rice for 2 minutes in a microwave oven has no off-flavor and odor, is excellent in preservability, has a sour taste (Example 7), has a bitter sour taste (Example 8), and has a unique texture Had.
[0059]
Example 8 is a case where an immersion aqueous solution with malic acid added as immersion water was used, and an aqueous solution with gluconic acid added was used as cooking water. After being stored at room temperature for 12 months, it was warmed in a microwave for 2 minutes. The rice with brown rice had no off-flavor and smell, had a slight acidity, and had a fresh texture.
[0060]
Comparative Example 1 is a case where an immersion aqueous solution to which citric acid is added as immersion water is used, and an aqueous solution to which gluconic acid is added is used as cooking water. Since the pH after cooking is larger than the pH range of the present invention, storage is performed. Those that have been stored for 12 months at room temperature are not suitable for practical use because they have a sour taste, poor storage stability, no fresh texture.
[0061]
Comparative Example 2 is a case where an immersion aqueous solution to which glucono delta lactone is added as immersion water is used, and an aqueous solution to which gluconic acid is added is used as cooking water, and the pH after cooking is smaller than the pH range of the present invention. After storing for 12 months at room temperature, the rice with brown rice that was warmed for 2 minutes in a microwave oven had no off-flavor and smell and was excellent in preservability, but the sourness drew back and there was no fresh texture.
[0062]
Next, [the same mass of white rice is added to the above brown rice, cooked, filled in a heat-resistant container, sealed, stored, and tested for long-term storage over 1-12 months]
Example 9
After washing the brown rice, germination treatment was performed at 30 ° C. and pH 3 for 2 days, followed by hot water washing (80 ° C., 20 minutes), and germinated brown rice was subjected to lactic acid bacteria fermentation treatment at 30 ° C. and pH 3 for 2 days. After lactic acid bacteria fermentation treatment, germinated brown rice was washed with hot water (80 ° C., 20 minutes) to stop germinated brown rice, the same amount of white rice was added and washed, and then 150 g of citric acid was added as 100 liters of water as immersion water. The soaked rice having a water content of 32% was made by immersing it for 60 minutes.
Using this soaked rice immediately before cooking rice, water was used as cooking water, and under the rice cooking conditions shown in Table 1 above, the pH value of the rice containing brown rice after cooking was controlled to be 4.8 to produce brown rice containing rice. .
With brown rice containing rice at about 60 ° C, it is aseptically filled and sealed in a gas barrier packaging in a Class 100 clean room, stored in a 25 ° C thermostatic bath, 1, 3, 6, 9, After 12 months, the appearance, flavor and taste were tested. The test was sensory-evaluated by a trained taste judge and the results are summarized in Table 4.
In addition, 20 samples were tested for each after 1, 3, 6, 9, and 12 months.
[0063]
(Example 10)
Appearance and flavor after 1, 3, 6, 9, and 12 months in the same manner as in Example 9 except that the rice with brown rice after cooking was controlled so that the pH value of the rice with brown rice was 4.5. The taste was tested. The results are shown in Table 4.
[0064]
(Example 11)
The appearance and flavor after 1, 3, 6, 9, and 12 months in the same manner as in Example 9 except that the rice with brown rice after cooking was controlled to have a pH value of 4.0 to produce the rice with brown rice. The taste was tested. The results are shown in Table 4.
[0065]
(Comparative Example 3)
The appearance, flavor and taste after 1, 3, 6, 9, and 12 months were tested in the same manner as in Example 9 except that water was used as the immersion water and rice with brown rice (pH 6.8 after cooking rice) was produced. did. The results are shown in Table 4.
[0066]
(Comparative Example 4)
The appearance and flavor after 1, 3, 6, 9, and 12 months in the same manner as in Example 9 except that the rice with brown rice after cooking was controlled so that the pH value of the rice with brown rice was 5.5. The taste was tested. The results are shown in Table 4.
[0067]
(Comparative Example 5)
Appearance and flavor after 1, 3, 6, 9, and 12 months in the same manner as in Example 9 except that the rice with brown rice after cooking was controlled so that the pH value of the rice with brown rice was 5.0. The taste was tested. The results are shown in Table 4.
[0068]
[Table 4]
From Table 4, it is possible to prevent the growth of food poisoning bacteria by adjusting the pH of the rice containing brown rice after cooking as in Examples 9 to 11 to 4.0 to 4.8. I understand.
On the other hand, Comparative Example 3 is a case of rice with brown rice made without using glucono delta lactone or edible organic acid. This rice with brown rice has excellent flavor and taste, but has long-term storage stability. In Comparative Example 4 and Comparative Example 5, even when an aqueous solution in which citric acid is added to water is used as immersion water, the pH of the rice containing brown rice after cooking is defined as 5.5 or 5.0. It can be seen that when the pH is outside the range, the growth of food poisoning bacteria cannot be prevented and the long-term storage stability is poor.
[0070]
In addition, in Examples 9 to 11, when filling brown rice-containing rice into a gas barrier packaging material, a sample in which an oxygen scavenger was encapsulated was tested for appearance, flavor, and taste. The product stored for a month also had a fresh texture with excellent storage and no off-flavors.
[0071]
【The invention's effect】
According to the method for producing aseptic brown rice-containing rice according to claim 1 of the present invention, the brown rice sprouted after germination treatment under conditions of pH 2 to 5 is washed with hot water as necessary, and the outer periphery of the germinated brown rice Bacteria adhering to the surface are sterilized, fermented with lactic acid bacteria under conditions of pH 2 to 5, then washed with hot water to stop the lactic acid bacteria fermenting process at an arbitrary ratio, washed and then soaked Immerse in water, then take it out of the immersion water, add cooking water just before cooking rice, cook it, steam it if necessary, fill it in a gas barrier heat-resistant container in aseptic equipment, and seal completely A method for producing brown rice-containing rice, which is adjusted so that the pH of the rice containing brown rice after cooking is 4 to 4.8, so that water and edible organic acids can easily penetrate into the germinated brown rice, Nutrient-rich, uniform and delicious cooking without destruction It has a remarkable effect that it can produce cooked rice with brown rice.
In this invention, since it immerses in water for a long time at a lactic acid fermentation process, the penetration of water at the time of rice cooking becomes quick, and ideal rice cooking becomes possible.
When the germinated brown rice is fermented with lactic acid bacteria, it enters into the brown rice where the lactic acid bacteria germinate, and the germs can be eliminated by the lactic acid bacteria. In addition, when the germinated brown rice is subjected to a lactic acid bacteria fermentation treatment, the produced lactic acid enters the germinated brown rice and becomes a uniform acidic state by lactic acid, so that propagation of miscellaneous bacteria can be suppressed / prevented.
Thereafter, lactic acid bacteria are sterilized to stop the lactic acid fermentation treatment, and after adding water, white rice is added to the dried brown rice, washed, then immersed in the immersion water, then taken out from the immersion water, and then added to the cooking water just before cooking the rice. When the pH of the rice containing brown rice after cooking is in the range of 4 to 4.8, the remaining various germs can be further sterilized. After that, it is filled in a gas barrier heat-resistant container in an aseptic facility and completely sealed, thereby obtaining a rice with brown rice that is free from contamination by various bacteria and can maintain a sterile condition for a long time. This aseptic rice is excellent in safety and long-term storage, is rich in nutrients, uniform and easy to eat, and maintains the deliciousness of freshly cooked food for a long time.
Since brown rice sprouted by germination treatment under conditions of pH 2 to 5 is used, there is a further remarkable effect that germs attached to the brown rice in the germination treatment step can be sterilized.
The germinated brown rice is washed with hot water as necessary, and the bacteria attached to the outer peripheral surface of the germinated brown rice are sterilized and fermented with lactic acid bacteria, so that the germs adhered to the germinated brown rice can be sterilized. .
Since the lactic acid bacteria fermentation treatment is performed under the condition of pH 2 to 5, it is possible to further sterilize the germs attached to the brown rice germinated in the lactic acid bacteria fermentation treatment step.
[0075]
According to the manufacturing method of claim 2 in sterile brown rice containing rice of the present invention, in the manufacturing method according to claim 1 Symbol placement, the percentage of rice added to the brown rice, brown rice: Rice (mass ratio) = 99: 1 to 1: Since it is in the range of 99, the same effect as that of the production method of claim 1 can be obtained, and the remarkable effect that the nutritional effect of brown rice can be exhibited along with the texture and taste of white rice.
[0076]
According to the method for producing aseptic brown rice-containing rice according to claim 3 of the present invention, in the production method according to claim 1 or 2 , glucono delta lactone, edible organic acid or salt thereof, or a mixture of two or more thereof. Since the immersion water and / or the cooking water containing at least one selected from the above are used, the same effect as the production method according to claim 1 is achieved, and the safety of the rice containing brown rice after cooking is high. It becomes easy to adjust so that it will be -4.8, and there exists the further remarkable effect that long-term storage property can be improved more.
[0077]
According to the method for producing aseptic brown rice-containing rice according to claim 4 of the present invention, in the production method according to claim 3 , the edible organic acid is citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, Since it is at least one edible organic acid selected from acetic acid, adipic acid, phytic acid, ascorbic acid or a mixture of two or more thereof, the same effect as the production method according to claim 3 is achieved, and all are commercially available. It has a further remarkable effect of being inexpensive and easy to obtain.
[0078]
According to the method for producing aseptic brown rice-containing rice according to claim 5 of the present invention, in the production method according to claim 3 or claim 4 , the salt of the edible organic acid is potassium salt, sodium salt, calcium salt, and 2 Since it is a salt of at least one edible organic acid selected from two or more mixtures, it has the same effect as the production method according to claim 3 , and is further remarkable that both are commercially available and inexpensive and easily available. Play.
[0079]
According to the method for producing aseptic brown rice-containing rice according to claim 6 of the present invention, in the production method according to any one of claims 1 to 5 , when the gas barrier heat resistant container is filled, together with the oxygen scavenger Since it fills, it has the further remarkable effect that the bactericidal effect with respect to an aerobic microorganism becomes better.
Claims (6)
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