JP3738025B2 - Germinated brown rice - Google Patents

Description

  The present invention relates to germinated brown rice. In particular, the present invention relates to germinated brown rice having excellent taste and cooking ability.

  Brown rice is richer in nutrients than polished white rice and contains most of the nutrients that humans need. In particular, brown rice contains a large amount of dietary fiber, vitamin B group, vitamin E, and the like that have attracted attention for physiological effects in recent years. Thus, the surface of brown rice, which is excellent as a food material, is covered with a solid outer layer portion rich in fats and oils and a fibrous component, so-called rice bran layer. In order to prevent heat penetration and water absorption, there is a drawback that it is difficult to sufficiently gelatinize starch, soften and decompose the outer layer structure. For this reason, brown rice cooked with brown rice at normal pressure is hard and less sticky, and has a significantly inferior taste compared to polished rice. In order to avoid such drawbacks, brown rice has been cooked under pressure in the past. According to this method, nutrients such as vitamins that are vulnerable to high-temperature and high-pressure conditions are partially decomposed, and brown rice When heated until the outer layer portion becomes soft, the other portions become pasty due to gelatinization. For this reason, it has been extremely difficult to produce high-quality brown rice with good palatability and excellent digestibility.

  In addition, brown rice is germinated by immersing it in warm water at 5 to 50 ° C., preferably 20 to 40 ° C. for an appropriate time, and the germinated brown rice is cooked under normal pressure or under pressure to obtain soft cooked rice. (Patent Document 1). This germinated brown rice, or the brown rice that has been germinated and shows signs of germination, is called germinated brown rice or germinated rice, and is clearly distinguished from brown rice. However, in the germination process of brown rice, in addition to the metabolic action of brown rice itself, the components that affect the taste of rice by the water present on the outer peripheral surface of the brown rice will flow out, or the propagation of various germs contained, There is a problem that a fermented odor or off-flavor remains in brown rice due to the fermentation state. Furthermore, this germinated brown rice has the disadvantage that the decomposition of starch and the like proceeds excessively due to the action of the contained enzyme as time passes, and the quality as a food material is lowered.

In order to solve the above problems, in germinating brown rice, a method using warm water in which a disinfectant is dissolved or a dilute electrolytic saline solution, a method using running water, a method of periodically exchanging hot water, etc. have been tried. (Patent Document 2). However, methods using chemicals such as bactericides have problems such as the influence of residual components and chemical odors. The method of exchanging hot water or causing germination in running water has problems such as waste of water and energy and complicated manufacturing management. Patent Document 4 discloses a technique for germinating brown rice in a 100% humidity environment, but even if this technique is used, germination is not easy, as described in Patent Document 4 at an intermediate stage. It is necessary to put a hot water shower on the brown rice, and the improvement of the taste and the rice cooking property have not been realized.
The germinated brown rice is also dried after germination of the brown rice, but the commercially available dried germinated brown rice absorbs water in the germination process, and the swollen germinated brown rice is cracked in the drying process, This further contributed to the reduction in taste during cooking. In order to prevent this, the present inventors have proposed a method in which brown rice immediately after germination is heated by wet heat (Patent Document 3).
The present inventors continue earnest research and development in order to provide germinated brown rice with improved taste and improved rice cooking ability, and propose the present invention.

JP 2000-050818 JP 2000-217520 A Japanese Patent No. 3342931 JP 2002-291423 A

  The subject of this invention is providing the germinated brown rice which was excellent in the taste and improved rice cooking property.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have conducted intensive research on the taste of germinated brown rice, and have studied ingredients that may affect the taste. It has been found that the taste is improved by increasing the content of reducing sugar or sucrose or increasing the residual amount. Originally, brown rice has little direct reducing sugar, and water-soluble sucrose has disappeared or drastically decreased in sprouted brown rice produced by a conventional production method. Brown sugar contains a large amount of sucrose in the embryo part, while polished rice has a low content. It is known that starch is saccharified in the process of germination, but no attention has been paid to the relationship between sucrose and direct reducing sugar in germinated brown rice and the taste, and the present inventors pay attention to and control them. Furthermore, the present invention provides an improved taste in actual eating and drinking by improving the rice cooking performance by adjusting the gelatinization degree of starch. Moreover, the germination brown rice which controlled the factor which affects the other rice cooking performance was also provided, and the improvement of practicality was aimed at.

The present invention is a germinated brown rice characterized by containing, as a component in germinated brown rice, at least a direct reducing sugar component increased from the raw brown rice and a pregelatinized starch obtained by gelatinizing a part of the starch. A germinated brown rice that can contain a high content of sucrose with reduced water loss, and the main configuration of the present invention is as follows.

(1) When direct reducing sugar is 0.15 g or more in 100 g dry weight of germinated brown rice and pregelatinized starch measures the gelatinization degree of starch of germinated brown rice by BAP method, it is 9-40% of the total starch content Germinated brown rice characterized by being.
(2) The germinated brown rice according to (1), wherein sucrose is 0.5 g or more per 100 grams of dry weight of germinated brown rice.
(3) Germinated brown rice according to either (1) or (2), characterized in that the water content is 10 to 20%.
(4) The germinated brown rice according to any one of (1) to (3), which is 35 to 60% by mass when immersed in water having a water absorption rate of 30 ° C. for 24 hours.
(5) The germinated brown rice according to any one of (1) to (4), wherein the ratio of mixed rice cracked rice is 50% or less.
(6) The germinated brown rice according to any one of (1) to (5), which is used for cooking rice and mixed rice.

The present invention has realized germinated brown rice containing a reducing sugar directly at a high concentration. The increase in direct reducing sugar means that various enzymes acted during germination, and that the molecular weight of hemicellulose and lignin that constitutes high molecular starch and cocoon layer has been reduced. It is also useful as an indicator of polymer degradation. And by reducing the molecular weight of the high-molecular substances that make up the rice bran layer, it has been improved that it has been hard or unsatisfied with brown rice, and the taste after cooking is almost the same as that of white rice. We were able to obtain the same germinated brown rice.
The germinated brown rice of the present invention is germinated brown rice that has been lost without dissolving the above-mentioned direct reducing sugar, sucrose, vitamins and minerals, which has been lost by dissolving in water in the germination process. It is germinated brown rice that retains ingredients. Moreover, the γ-aminobutyric acid enriched in the endosperm part, which is a component element peculiar to germinated brown rice, is not impaired.
The germinated brown rice of the present invention has a gelatinization degree of 9-40% of the total starch content when the gelatinization degree of the starch of the dried germinated brown rice is measured by the BAP method, and the starch constituting the germinated brown rice is partially glued By making it (alpha), the water absorption state at the time of cooking rice is adjusted, and when cooked, it can be made substantially equivalent to white rice. By adjusting the gelatinization of germinated brown rice starch, it becomes possible to adjust the water absorption rate when the germinated brown rice is immersed in water to a water absorption rate suitable for cooking rice, which can further improve cooking and taste It has become possible.
By making it dry, preservability and handleability can be improved.
The present invention prevents drastic water absorption or excessive water absorption during rice cooking by setting the water absorption rate when the dried germinated brown rice is immersed in water at 30 ° C. for 24 hours to 35 to 60% by mass. It improves the mixed rice cooking ability. Germinated brown rice with controlled water absorption has not been realized in commercial products.
Furthermore, cracked rice is a germinated brown rice that has reduced the taste because it leads to excessive water absorption and the generation of broken rice, resulting in a decrease in taste. Such germinated brown rice is excellent in aesthetics and has high consumer preference.
The germinated brown rice of the present invention imparts a preferable sweetness not found in conventional germinated brown rice, gives a specific texture (particularly stickiness), and provides an excellent taste not found in conventional germinated brown rice.

The present invention will be described in detail.
The germinated brown rice according to the present invention has a direct reducing sugar content in a dry weight of 100 g of dry germinated brown rice of 0.15 g or more, and when the gelatinization degree of the starch of the dried germinated brown rice is measured by the BAP method, the total starch content 9 to 40% of the material is gelatinized. Germinated brown rice having a sucrose content of 0.5 g or more. The germinated brown rice preferably has a direct reducing sugar content of 0.15 to 0.35 g per 100 g of germinated brown rice, a sucrose content of 0.5 to 1.2 g, and particularly preferably a direct reducing sugar content of 0.1 to 100 g of germinated brown rice. 2 to 0.35 g, sucrose content is 0.6 to 1.2 g. Conventional rice grains are determined and fixed at the time of harvest. In the present invention, the content of these components is changed after harvesting, and the conventional germinated brown rice is not considered at all, and the components that have been discharged are increased and immobilized. When the direct reducing sugar and sucrose content of germinated rice falls within the scope of the present invention, it gives a preferable sweetness not found in conventional germinated brown rice, gives a unique texture (particularly stickiness), and does not exist in conventional germinated brown rice. It provides an excellent taste.
In addition, the analytical value of the direct reducing sugar content and sucrose content of the germinated brown rice of this invention, the conventional germinated brown rice, and brown rice is shown.

When the direct reducing sugar content of germinated brown rice is 0.15-0.35 g per 100 g of germinated brown rice and the gelatinization degree of the starch of dried germinated brown rice is measured by the BAP method, 9-40% of the total starch content is gelatinized, Furthermore, when the sucrose content satisfies the range of 0.5 to 1.2 g, the taste is improved. As described above, in the prior art, various studies have been made so that when the germinated brown rice is cooked, the taste is most favorable. Enzyme is activated during germination, High molecular components (matrix maintaining components) that maintain the structure of brown rice, such as starch, protein, and hemicellulose, constituting the tissue are reduced in molecular weight, and as a result, a structure different from that of white rice is exhibited. As a result, in the rice cooking process, the water absorption state of the germinated brown rice varies, resulting in excessive absorption or low absorption, and rice cooking cannot be performed well. Or when it mixed with white rice, it became a different rice cooking state, and when it ate, it felt a foreign body feeling, and as a result, it led to evaluation that taste was bad.
However, the present inventors have already partially gelatinized the starch constituting the germinated rice (alpha-ized) and then dried, thereby adjusting the water absorption state during cooking, and substantially equal to white rice when cooked Developed a technology that can achieve the same hardness, and obtained a patent. (See Patent Document 3). In the present invention, as a result of further examining and improving this technique in detail, when starch of germinated rice is measured by the BAP method, when 9-40% is gelatinized, preferably 9-30%, It has been found that preferably 15 to 30% is gelatinized to show a good cooked rice state. The degree of gelatinization of starch and good and bad taste are closely related. If the degree of gelatinization exceeds 40%, when cooking rice, it becomes a crunchy texture with no firmness or stickiness, and when the amount of water is increased to improve the texture, the texture becomes too soft and crumbly. I did not get a good cook.

And by adjusting the gelatinization of the germinated brown rice starch as described above, it becomes possible to adjust the water absorption rate when the germinated rice is immersed in water to a water absorption rate suitable for cooking rice, improving rice cooking and taste It was possible. The water absorption when the dried germinated brown rice that is the product of the present invention is immersed in water at 30 ° C. for 24 hours is 35 to 60% by mass, and it is substantially possible to control the water absorption of germinated rice with the conventional technology. It was impossible.
Furthermore, the present invention suppresses the occurrence of significant cracked rice as compared with conventional products. The cracking of the body was caused by a sudden change in the moisture of brown rice, which made it impossible to adjust the water absorption rate before cooking rice, and further led to the generation of crushed rice, resulting in a decrease in taste. In the present invention, such cracks can be remarkably reduced by the tempering operation and the pregelatinization operation during germination. That is, the present invention is germinated rice in which the ratio of mixed rice cracked in the germinated brown rice is 50% or less when observed with a magnifier using an optical observation device such as a grain scope made by Kett Science. Such sprouting rice has excellent aesthetics and high consumer taste.
The raw brown rice used in the present invention is not limited as long as it is brown rice suitable for cooking rice and has germination ability. In consideration of cooking and eating, it is desirable to be a japonica species. It is also suitable for the processing of sticky rice, improving sweetness and stickiness and improving taste.

The germinated brown rice of the present invention can be obtained mainly by the following production method.
The present inventors were able to realize germinating brown rice containing unconventional high-concentration sucrose and direct reducing sugar by applying slow water controlled in the germination process of brown rice. This is a completely new finding. The increase in reducing sugar directly means that various enzymes acted during the germination process, resulting in low molecular weight of high-molecular starch and hemicellulose and lignin that make up the cocoon layer. It is also useful as an indicator that a large polymer has been decomposed. And by reducing the molecular weight of the high-molecular substances that make up the rice bran layer, it has been improved that it has been hard or unsatisfied with brown rice, and the taste after cooking is almost the same as that of white rice. Unchanging germinated brown rice can be obtained. In order to obtain such a new germinated brown rice, it is necessary for germination at a controlled rate of water addition to the brown rice before germination, rather than immersing the brown rice in excess water as in the past in the germination process of brown rice. It has been found that it is preferable to supply a minimum amount of moisture.

That is, one of the methods for obtaining the germinated brown rice of the present invention is the following operation. According to the present invention, dry grains that have been adjusted to a moisture content of 10 to 15% in advance are slowly added at a rate of 0.5 to 2.0% / h so that the moisture content is in the range of 20 to 30%. Then, this grain is put into a tank and tempering is performed for 2 to 10 hours under aeration conditions, so that the rate of water addition to the grain is limited, so water absorption into the grain It slows down to suppress grain denaturation such as torso cracking, and direct reducing sugar and sucrose produced in the germination process are high in germinated rice without leaching into the water in which the grain is immersed. It is possible to enrich the endosperm with γ-aminobutyric acid which is contained in a concentration and more preferably produced by germination. In addition, the refining (tempering) in this invention means operation which keeps the state of brown rice homogeneous, absorbing water in brown rice as mentioned above, stirring gently in an airtight container. Thus, the conventional germination process is performed by keeping the minimum moisture supply necessary for germination without performing the germination operation performed in the presence of excess water or in water or water flow, which has been performed in the prior art. The loss of the aforementioned direct reducing sugar and sucrose or vitamins and minerals that were lost by dissolving in water was eliminated, and the direct reducing sugar and sucrose thus produced were enriched in the endosperm part. γ-Aminobutyric acid is not impaired in semen and subsequent processing.
Therefore, even if the germinated brown rice of the present invention is processed into embryonic rice, polished rice or rice flour, the direct reducing sugar, sucrose, and γ-aminobutyric acid remain at high concentrations.
In addition, since an aerobic environment is maintained, the propagation of germs that cause malodor is suppressed. Therefore, no bad odor is generated.
In addition, when water is added to the dried brown rice grain, mist-like water droplets are attached to the surface of the brown rice grain, or water is added little by little to perform slow addition. Is uniformly absorbed, so that grain modification such as cracking of the body can be suppressed.
And when refining the said hydrated grain, outside air is taken in in a tank and it refines, ventilating.
In addition, as a method that can be exemplified, it is possible to appropriately select a method such as a method in which the harvested pods are held with high moisture and germination is promoted and then dried. Furthermore, as a means for hydration, it is possible to select a method in which hydration is performed by irradiating low-temperature water vapor so that the product temperature becomes 40 to 50 ° C. Regardless of which method is used, by supplying moisture necessary for germination when germinated from brown rice, by performing strict moisture management (moisture management equivalent to hydration treatment or tempering in the present invention) Thus, germinated brown rice having the properties and effects desired by the present invention can be obtained.

The pregelatinization can be adjusted to a desired value by appropriately adjusting, for example, wet heat treatment conditions when producing germinated brown rice. For example, it is steamed at 98 ° C. for about 1 to 30 minutes.
The germinated brown rice after completion of the cooking is dried until the moisture content of the germinated rice becomes 10 to 20% while adjusting the moisture reduction rate at a normal blast temperature. For example, drying is performed under a condition that the moisture reduction rate is less than 0.8% per hour.
By handling the germination process, the pregelatinization process, and the drying process in this way, it is possible to keep the ratio of mixed rice cracked in the germinated brown rice to 50% or less, and when the germinated brown rice is immersed in water at 30 ° C. for 24 hours. Germinated brown rice having a water absorption rate adjusted to a range of 35 to 60% by mass can be produced.

Hereinafter, the present invention will be described in more detail with reference to examples and test examples.
The present invention is not limited to these.

  Using 50 kg of Hokkaido brown rice (Hoshi no Yume) adjusted to a moisture content of about 14% in advance, this was slowly added with water to a range of 20-30%. In order to prevent the shell from cracking in this slow hydration treatment, hydration up to a moisture content of 17% is carried out at a rate of 0.5% / h. The rate was ~ 0.9% / h. Specifically, while stirring brown rice in a horizontal drum having a diameter of 100 cm, a length of 200 cm, and a rotational speed of 4 rpm, water is supplied at a water supply rate of 10 g per minute by a two-fluid spray nozzle installed inside the drum. Went so as not to sag. The water temperature was the temperature of tap water, and the pH was not adjusted. The spray from the nozzle was made to adhere to the surface of the brown rice as mist-like water droplets so that the water would not drip from the brown rice. The brown rice was made to be uniformly hydrated by contacting the mist-like water droplets while being stirred. As water used for hydration, tap water was used and an effective chlorine concentration of less than 50 ppm was used. After completion of hydration, the mixture was transferred to a tank and tempered for 2 to 10 hours. The optimum ambient temperature during tempering was 16 to 24 ° C., and ventilation was performed by taking outside air into the tank. A series of steps was performed at a room temperature of about 20 ° C., and after the tempering, the brown rice was steamed. The steaming was performed by steaming for 2 to 30 minutes in a steam of 2 kg / h 100 ° C. using a continuous steaming machine. Furthermore, the brown rice after the completion of the cooking was dried under a condition that the moisture reduction rate was less than 0.8% per hour at a normal blast temperature, thereby obtaining 50 kg of germinated brown rice having a moisture content of 15%.

  Using 50 kg of brown rice (Hoshi no Yume) adjusted in advance to a moisture content of about 14%, it was slowly hydrated so that the moisture content would be in the range of 20-30%. The pH may be adjusted appropriately, the temperature may be adjusted, or an aqueous solution of a food ingredient or a physiologically active substance may be used). A brown rice stirrer was used for the water addition. The structure of the apparatus was a cylindrical shape having an inner diameter of 30 cm and a length of 2 m, and a stirring blade having an inner diameter of 25 cm and a length of 2 m was provided inside the horizontally mounted cylinder. Both ends of the brown rice stirrer are open, supply brown rice and water from one side, drop and add brown rice at a rate of 5 kg / min and water at a rate of 25 g / min, and stir at a rotational speed of 100 rpm. Water is added to the rice grains. Brown rice that has passed through the stirrer once has a 0.5% increase in water content and is discharged from the opposite side. The discharged brown rice is once put into a tempering tank, and the standing time until the next water addition is adjusted so that the water content becomes 0.5% per hour, and then returned to the step of water agitation with a cylindrical agitation device. In this way, the moisture value of the brown rice was increased to 17%. Further, after reaching a moisture value of 17%, the water treatment was performed so that the brown rice moisture increase rate would be 1.0% or less per hour, and the final moisture content was set to 23% or more. Subsequently, tempering was performed, and then steaming was performed by steaming in a steam of 2 kg / h 100 ° C. for 5 to 30 minutes using a continuous steaming machine. Furthermore, the brown rice after the completion of the cooking was dried under a condition that the moisture reduction rate was less than 0.8% per hour at a normal blast temperature, thereby obtaining 50 kg of germinated brown rice having a moisture content of 15%.

  In the same manner as in Example 2, 50 kg of germinated brown rice with a moisture content of 15% was obtained from Kagawa Prefecture Hinohikari brown rice as Example 3.

  In the same manner as in Example 2, 50 kg of germinated brown rice having a moisture content of 15% was obtained using Niigata Koshihikari brown rice as a raw material.

  In the same manner as in Example 2, 50 kg of germinated brown rice with a moisture content of 15% was obtained from Hokkaido Kirara brown rice as a raw material.

  In the same manner as in Example 2, 50 kg of germinated brown rice having a moisture content of 15% was obtained from the raw rice of Hokkaido Milky Queen.

  Under the conditions of Example 1, a hydration treatment was performed, and tempering was continued after completion of the hydration treatment. In Test Example 1, sampling was performed over time during hydration and tempering, and the concentration of reducing sugar was directly examined.

[Comparative Example 1]
Wash 50 kg of raw brown rice (Hoshinoshinoume from Hokkaido) with a rice washer, soak it in constant temperature water at 25 ° C for 5 hours until the water absorption is saturated, drain it, drain it, and then seal it still in a gas-phase darkroom for 20 hours. It was made to germinate by placing. Then, it was steamed at 98 ° C. for 2 minutes in a continuous steaming device, followed by fluidized bed drying at 80 ° C. for 20 minutes to obtain dried germinated brown rice having a moisture value of 15%.

[Comparative Example 2]
Wash 50 kg of raw brown rice (Hinohikari from Ehime Prefecture) with a rice washer, soak it in constant temperature water at 25 ° C for 5 hours until water absorption is saturated, drain it, drain it, and seal it in a gas-phase darkroom for 20 hours. Germinated by allowing to stand. Then, it was steamed at 98 ° C. for 2 minutes in a continuous steaming device, followed by fluidized bed drying at 80 ° C. for 20 minutes to obtain dried germinated brown rice having a moisture value of 15%.

[Comparative Examples 3 and 4]
In accordance with the description in Japanese Patent Application Laid-Open No. 2002-291423, which describes a method of germination in an atmosphere of 100% humidity, 50 kg of raw brown rice (Hoshino Yume from Hokkaido) is washed with a rice washer and germination is performed in an environment of 100% humidity. Subsequently, drying after boiling sterilization (Comparative Example 3) or drying after steam sterilization (Comparative Example 4) was performed to obtain dry germinated brown rice having a moisture value of 15%.

[Comparative Example 5]
The raw brown rice was immersed in a thermostatic bath at 30 ° C. under the conditions of Comparative Example 1, and the immersion was continued for 45 hours. In Test Example 1, unpolished brown rice was sampled over time, and the concentration of reducing sugar was directly examined.

<Test example>
The following tests were performed using the germinated brown rice obtained in the above Examples and Comparative Examples and the germinated brown rice of Table 1 that are commercially available, and the effects of the germinated brown rice of the present invention were compared.

[Test Example 1]
<Content analysis of direct reducing sugar>
The test solution was prepared as follows. First, the sample was subjected to ultrasonic extraction in a weak alkaline solution for 1 hour, neutralized, and deproteinized with lead acetate. Next, the extract was fixed, filtered, deleaded with sodium carbonate, and refiltered to obtain a test solution.
The analysis of direct reducing sugars was performed based on the method of quantitative determination of reducing sugars by Fukui Sakuzo (Academic Publishing Center). The measurement was performed by the somology method, and the value converted to glucose was directly used as reducing sugar. The analysis results are shown in Table 2.

<Sucrose analysis method>
Analysis of sucrose was performed by high performance liquid chromatography.
The test solution was prepared as follows. First, the sample was suspended and neutralized with a 50% v / v ethanol solution, followed by ultrasonic extraction. Next, the extract was made up to a constant volume, filtered through filter paper, and the filtrate was concentrated and dried. Next, the dried product was again dissolved in water, and a filtrate obtained by filtering 0.45 μm was used as a test solution.
LC-10Advp (manufactured by Shimadzu Corporation) for the analyzer, differential refractometer RID-10A (manufactured by Shimadzu Corporation) for the detector, and wakosil 5NH2 φ4.6mm x 250mm (manufactured by Wako Pure Chemical Industries) for the column I went there.
The analysis results are shown in Table 2.

As is clear from Table 2, the germinated brown rice of the present invention generally had a high content of direct reducing sugar and sucrose compared to germinated brown rice produced by the conventional method. In addition, brown rice and refined white rice, which were used as references, had higher sucrose content than germinated brown rice, but low direct sugar content. The amount of direct reducing sugar content and sucrose content well reflected the results of the taste test of Test Example 5.
Although the germinated rice of Comparative Examples 3 and 4 had a high sucrose content, the direct reducing sugar content was low, and in the following taste test, it was evaluated that the cocoon layer felt firm. The properties that the content of direct reducing sugar is low and the content of sucrose is high are the characteristics of brown rice, and Comparative Examples 3 and 4 were evaluated as germinated brown rice having characteristics very close to those of brown rice.
Moreover, the brown rice of Example 7 and Comparative Example 5 was sampled over time, and the change over time in the amount of reducing sugar was directly measured. The results are shown in FIG. In the hydration method of Comparative Example 5, no increase in direct reducing sugar was observed. On the other hand, in Example 7 in which the water addition rate was adjusted, a significant increase in direct reducing sugar was observed. The concentration of direct reducing sugar in the raw brown rice (Hoshinoyume) was 0.12 g / 100 g, whereas in Example 7, the amount of direct reducing sugar was increased to 0.31 g / 100 g. In Example 7, the direct reducing sugar amount started to decrease after the germination time of 20 hours, which shows the maximum value of the direct reducing sugar amount. This is estimated to be consumed as germination energy. By adjusting to a slow rate of hydrolysis, the production of direct reducing sugar can be promoted, and the direct consumption of reducing sugar as germination energy can be suppressed. It becomes possible to set a high germination time.

[Test Example 2]
<Measurement of starch gelatinization degree by BAP method>
The degree of gelatinization by the BAP method (β-amylase / pullulanase method) was performed with reference to the method of Keiji Kinuma et al. (Starch Science Vol. 28, No. 4, p 235-240, 1981).
The sample was prepared in the same manner as the R solution except that the three treatment solutions, ie, the acetic acid treatment solution (referred to as S solution), the NaOH treatment solution (referred to as R solution), and the enzyme solution were deactivated according to the method described in the literature A blank processing solution (referred to as R0 solution) was prepared.
Next, these S solution, R solution, and R0 solution were colored by the ferricyanide method. That is, 5 ml of ferricyanide test solution was added to 1 ml of the test solution, heated in a boiling water bath for 10 minutes and cooled with water, and the absorbance at 420 nm was measured. The ferricyanide solution was prepared by dissolving 0.37 g of red blood salt and 20.0 g of anhydrous sodium carbonate in 1 L of distilled water.
The degree of gelatinization was determined by the following formula using the absorbances of S solution, R solution, and R0 solution as S, R, and R0, respectively.

Gelatinization degree (%) = (R0-S) ÷ (R0-R) x 100

The analysis results are shown in Table 2.
The gelatinization degree of the germinated brown rice of the present invention is distributed in 9 to 40%.

[Test Example 3]
Water Absorption Rate / Change in Water Absorption Rate / Water Absorption State (1) Measurement of Water Absorption Rate 10.00 g of rice grains were immersed in water at 30 ° C., and the weight change amount of the rice grains after 24 hours was determined as a percentage by weight before immersion. In addition, at the time of weight measurement, the excess adhering water on the surface of brown rice was removed and measured. The measurement results are shown in Table 2 below.
Although the germination rice water absorption rate of the present invention was 36 to 58%, the water absorption rate of germinated brown rice produced by commercial products and conventional techniques was mostly 60% or more with respect to main commercial products. In addition, there were many products of less than 35%, but these tasted close to brown rice and were hard and not very delicious.

(2) Method for measuring change in water absorption over time In Examples 1 and 2 and Comparative Example 1, changes over time were observed in order to confirm the water absorption of commercial products.
10.00 g of rice grains were immersed in water at 30 ° C., and the weight change of the rice grains after 0.5, 1, 2, 3, 4, 5 hours was determined as a percentage. In addition, at the time of weight measurement, the excess adhering water on the surface of brown rice was removed and measured.
The germinated brown rice of the present invention has a slow water absorption rate immediately after the start of water absorption like white rice, but both the commercial product and the product of the comparative example absorbed water immediately after the start of water absorption. This indicates that there are few cracks and collapse of the structure in the rice grains of the present invention. Although the saturated water absorption greatly depends on the degree of gelatinization, the degree of gelatinization of the product of the present invention is adjusted to 9 to 40%, preferably 9 to 30%, more preferably 15 to 30%. High and moderate saturated water absorption was obtained. Therefore, since optimal hardness and elasticity are obtained when cooking rice like white rice, it is thought that it has contributed greatly to the improvement in taste. A graph showing the fluctuation rate of water absorption from the start of water absorption to 5 hours is shown in FIG. 2, and a graph showing the fluctuation rate of water absorption from the start of water absorption to 24 hours is shown in FIG. Commercial products M, P, and Z have a high water absorption rate and a high saturated water absorption rate as in Comparative Example 1. The commercial product E shows a saturated water absorption rate close to that of the examples of the present invention, but the initial water absorption rate is fast, indicating that there are many cracks in the rice grains and the collapse of the structure.

(3) Method for observing water absorption state 200 g of rice grains are immersed in 380 g of water adjusted to 30 ° C. (amount corresponding to the amount of water prepared at the time of cooking rice) and left at room temperature, the properties of rice grains after 24 hours, the amount of excess water It was confirmed. As a representative example, the observation results of germinated brown rice of Example 1 and germinated brown rice of Comparative Example 1 are shown in FIG. A commercial product with a high degree of gelatinization was in the same water absorption state as in the comparative example, and there was almost no remaining water. For this reason, when the immersion time before cooking rice is long, it becomes easy to become a soft texture, but in the case of Example 1, it is hard to become such a texture.

[Test Example 4]
Occurrence rate and observation test of shell cracked rice Observation evaluation method Method of measuring shell crack ratio / crushed rice ratio Using a grain scope manufactured by Kett Science Co., Ltd., the ratio of shell crack / crushed rice in 50 rice grains was visually counted. An average value obtained by measuring the eight points was defined as a body crack ratio. The criteria for determining the torso crack were as follows.
Light body cracking: Rice grains in which one or more cracks are observed in the rice grains. However, cracks do not completely traverse the rice grains and do not break during milling.
Heavy cracking: A rice grain in which one or more cracks were confirmed in the rice grain. Cracks include those that completely traverse the grain of rice and become broken rice during milling.
Broken rice: More than 1/5 of the grain is missing.
Of these, except for light shell cracking, heavy shell cracking and crushed rice were used as shell cracking rice.
Table 2 shows the mixing ratio of cracked rice. As is apparent from the table, the ratio of the cracked rice in the present invention product was 50% or less. In the comparative example and the commercial product, two samples were in the 10% range, but all other samples exceeded 50%. The observation image by the grain scope of Example 1 is shown in FIG. 5, and that of Comparative Example 1 is shown in FIG. Although few cracks are seen in Example 1, many cracks are observed in the rice grains in Comparative Example 1.

[Test Example 5]
Observation of cooked rice and taste test results Select any 15 products from the commercial germinated brown rice selected in Examples 1, 2, 3, 4, 5, 6 and Comparative Examples and Test Examples, each with 2 waters, normal water The rice was cooked in a normal mode for 0.5 hours using a domestic rice cooker, and the panel was evaluated for tasting within 10 to 30 minutes after the completion of cooking.
Evaluation method: Evaluation was performed by having 10 panelists who had eaten germinated brown rice tasted the sample without informing them. The taste of the comparative example was set as a reference (0 point), and the evaluation was made on a five-point scale based on six items: appearance, stickiness, texture, taste, aroma, and synthesis. The evaluation was carried out using an average score of 5 grades of equivalent 0, slightly good 1, good 2, slightly inferior -1, and inferior -2. At the same time, comments were collected in the form of free entry.
Table 3 shows the taste sensory test results.

Comprehensive evaluation The germinated brown rice of the present invention can be cooked under exactly the same conditions as white rice, and the appearance, stickiness, texture, taste, aroma, and overall evaluation were superior to any of the comparative examples and commercially available products. . In addition, the panelists evaluated that sweetness, stickiness, and umami were the same as those of white rice, and it was confirmed that the germinated brown rice of the present invention is highly palatable.

Summary of Test Results The present invention fixes a high level of direct reducing sugar that increases in the germination process, which has not been noticed in the past, and also fixes a high content of sucrose content in germinated brown rice, which has not been noticed in the past. In this way, we have succeeded in controlling and immobilizing component elements that greatly affect the umami taste of germinated brown rice at a high level. Furthermore, when mixing rice with white rice and cooking rice, it is the thing which improved the rice cooking property by adding the technique which controls a water absorption rate important in exhibiting the rice cooking property equivalent to white rice. Furthermore, it is the invention which succeeded in providing the germinated brown rice which suppressed quality deterioration of rice, such as broken rice, and improved the taste comprehensively.
In the germinated brown rice of the present invention, it was confirmed that the content of direct reducing sugar and sucrose was significantly increased as compared with the conventional germinated brown rice, the water absorption state was preferable, and the taste during cooking was excellent.

Graph showing the time course of direct reducing sugar Graph showing immersion time (0 to 5 hours) and water absorption change Graph showing immersion time and change in water absorption The figure which shows 24 hours immersion state The figure which shows the state of the germinating brown rice grain of Example 1 The figure which shows the state of the germinating brown rice grain of the comparative example 1

Claims (6)

  The direct reducing sugar is 0.15 g or more in 100 g dry weight of germinated brown rice, and the pregelatinized starch is 9-40% of the total starch content when the gelatinization degree of the germinated brown rice starch is measured by the BAP method. Germinated brown rice is a characteristic.   The germinated brown rice according to claim 1, wherein the sucrose is 0.5 g or more per 100 grams of dry weight of germinated brown rice.   Germinated brown rice according to claim 1 or 2, wherein the moisture is 10 to 20%.   The germinated brown rice according to any one of claims 1 to 3, which has a water absorption rate of 35 to 60% by mass when immersed in water at 30 ° C for 24 hours.   The germinated brown rice according to any one of claims 1 to 4, wherein the ratio of rice cracked rice mixture is 50% or less. The germinated brown rice according to any one of claims 1 to 5, which is used for cooking white rice and mixed rice.