JP4286825B2 - Germinated polished rice - Google Patents

Description

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

It is known that brown rice that has been reduced in allergen, particularly suitable for meals of rice allergic patients, can be provided by germinating brown rice (see Patent Document 1: Japanese Patent Application Laid-Open No. 2003-88316).
Germinated brown rice is germinated by dipping brown rice in hot water of 20-50 ° C. for an appropriate period of time, and the germinated brown rice dried by wet heat treatment under normal pressure or pressure is the same as that for white rice. It is known to become rice (see Patent Document 2: Japanese Patent No. 3423931).
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, etc. 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. (See Patent Document 3: Japanese Patent Laid-Open No. 2000-217520). 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 (see Japanese Patent Application Laid-Open No. 2002-291423) discloses a technique for germinating brown rice in a 100% humidity environment. However, germination is not easy even when this technique is used, and at an intermediate stage. As described in Patent Document 4, it is necessary to apply a hot water shower to brown rice, and improvement in taste and rice cooking properties 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 of heating the brown rice immediately after germination with wet heat (see Patent Document 2: Japanese Patent No. 3423931). The present inventors further increased the amount of reducing sugar in order to provide germinated brown rice with improved taste and improved cooking, and partially germinated germinated brown rice (Japanese Patent Application No. 2004-145330), directly reducing sugar and sucrose. A highly germinated brown rice (Japanese Patent Application No. 2004-165922) has been proposed.

However, due to the presence of brown rice bran components, it still has a unique taste different from white rice. Rice having the same taste as white rice and having the same function as germinated brown rice is desired.
Regarding the technique of germinated germinated rice or germinated white rice, a method for producing germinated germinated rice that does not need to be washed before cooking rice by a friction-type rice mill by adding 30 to 33% by weight of water to normal brown rice (Patent Document 5). : Japanese Patent Application Laid-Open No. 2003-111568), a method and an apparatus for producing germinated germ rice by polishing brown rice in a general household to obtain germinated rice and immersing in germicidal water (Patent Document 6: Special) No. 2003-265120), and a method for producing germinated white rice in which glutinous rice is immersed in warm water to germinate, and the germinated glutinous rice is dried, kneaded and polished (see Patent Document 7: Japanese Patent Laid-Open No. 2003-325117). ), And a method for producing germinated germ rice for polishing germinated brown rice with specific koji accuracy (see Patent Document 8: JP-A-2005-143435) is known. However, in any case, the taste improvement of the present invention has not been studied.

JP 2003-88316 A Japanese Patent No. 3423931 JP 2000-217520 A JP 2002-291423 A JP 2003-111568 A JP 2003-265120 A JP 2003-325117 A JP 2005-143435 A

  An object of the present invention is to provide germinated polished rice that has been refined from germinated brown rice that has excellent taste and improved rice cooking ability.

  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 invention provides the present invention while maintaining the functions of germinated brown rice by improving the rice cooking performance by adjusting the gelatinization degree of the starch and polishing it. 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 main configuration of the present invention is as follows.
(1) When the germinated white rice dry weight of 100 grams has a direct reducing sugar content of 0.15 g or more and the gelatinization degree of the germinated white rice starch is measured by the BAP method, 9-40% of the total starch content is Germinated milled rice characterized by being gelatinized.
(2) Germinated polished rice according to (1), wherein the sucrose content in a dry weight of 100 g of germinated polished rice is 0.5 g or more.
(3) The germinated and polished rice according to (1) or (2), wherein the germinated and polished rice is dried until the water content becomes 10 to 20%.

The present invention refined germinated brown rice containing a reducing sugar directly at a high concentration, and realized germinated polished rice excellent in taste and cooking ability while having the function of germinated brown rice such as hypoallergenicity. 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 degradation of proteins that cause macromolecules or allergies.
The germinated white rice of the present invention is a germinated white rice that has been lost without dissolving the above-mentioned direct reducing sugar, sucrose, vitamins and minerals that have been lost by dissolving in water in the germination process. And germinated milled rice that retains nutrients. 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 and polished rice of the present invention has a starch content of 9 to 40% of the total starch content when the degree of gelatinization of the dried germinated and polished rice is measured by the BAP method. It is possible to prevent shell cracked rice in the drying process and the whitening process by gelatinizing (alphating).
Cracked torso rice leads to excessive water absorption and the generation of broken rice, resulting in a decrease in taste. Therefore, germinated and polished rice with a reduced amount of rice has excellent aesthetics and high consumer preference.
The germinated and polished rice of the present invention imparts a preferable sweetness not found in germinated and polished rice that has been whitened from conventional germinated brown rice, gives a unique texture (particularly stickiness), and has an excellent taste not found in conventional germinated and polished rice. Bring.

The present invention will be described in detail.
Germinated milled rice is obtained by cutting the outer skin of germinated brown rice to a yield of 99.5 to 85%, and is obtained by passing the germinated brown rice through a grinding type or friction type rice mill. The germinated milled rice according to the present invention has a direct reducing sugar content in a dry weight of 100 g of dry germinated milled rice of 0.15 g or more, and the gelatinization degree of the starch of the dried germinated milled rice is measured by the BAP method. 9-40% of the total starch content is gelatinized. Germinated and polished rice having a sucrose content of 0.5 g or more. The germinated white rice preferably has a direct reducing sugar content of 0.15 to 0.35 g per 100 g of germinated brown rice and a sucrose content of 0.5 to 1.2 g, particularly preferably a direct reducing sugar content of 0 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. By adding the direct reducing sugar and sucrose content of germinated milled rice within the scope of the present invention, it gives a preferable sweetness not found in germinated milled rice obtained by milling conventional germinated brown rice, giving a specific texture (particularly stickiness), This brings about an excellent taste that is not found in germinated and polished rice that has been refined from conventional germinated brown rice.
The analytical values of the germinated and polished rice of the present invention, germinated brown rice before whitening the germinated and polished rice of the present invention, conventional germinated brown rice, and the direct reducing sugar content and sucrose content of the brown rice are shown.

When the germinated white rice has a direct reducing sugar content of 0.15-0.35 g per 100 g of germinated brown rice, and the gelatinization degree of the dried germinated white rice starch is measured by the BAP method, 9-40% of the total starch content is gelatinized. Furthermore, the sucrose content is in the range of 0.5 to 1.2 g, thereby improving the taste. 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 5).

And by adjusting the gelatinization of the germinated brown rice starch as described above,
Compared with conventional products, it suppresses the occurrence of significant cracked rice. Torso cracking was caused by sudden fluctuations in brown rice moisture, leading to the generation of broken rice and causing a decrease in taste. In the present invention, such cracks can be remarkably reduced by the tempering operation and the pregelatinization operation during germination. 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 and polished 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 of degradation of a large polymer or a protein that causes allergies. 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 germinated brown rice used as a raw material for the germinated and polished rice of the present invention includes 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 this raw material germinated brown rice is processed into embryonic rice, polished rice, or rice flour, 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 step, the pregelatinization step, and the drying step in this manner, the ratio of mixed rice cracked in the germinated brown rice can be suppressed to 50% or less.
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 brown rice (Hoshi no Yume), adjusted to a moisture content of about 14% in advance, at an ambient temperature of 20 ° C., this was slowly hydrated so that the moisture content would be in the range of 22-28%. Water can be used, but the pH can be adjusted appropriately, the temperature can be adjusted, and aqueous solutions of food ingredients and physiologically active substances can 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 stirring by the cylindrical stirring device. In this way, the moisture value of the brown rice was increased to 17%. In addition, after reaching a moisture value of 17%, the water treatment was performed so that the brown rice moisture increase rate was 1.0% or less per hour, and the final moisture content was set to 22% to 28%. Subsequently, tempering was performed, and then steaming was performed by steaming in a steam of 2 kg / h 100 ° C. for 5 to 7 minutes using a continuous steaming machine. Furthermore, the brown rice after the completion of the cooking was dried until the moisture content became 15% under the condition that the moisture reduction rate was less than 0.8% per hour at a normal blowing temperature. This was refined using a rice mill, a magic mill (Satake), and 5% of the brown rice weight was removed to obtain 47.5 kg of germinated white rice with a yield of 95%.

  Germinated brown rice prepared in the same manner as in Example 1 was refined using a rice mill, Magic Mill (manufactured by Satake), and 7% of the brown rice weight was removed. 46.5 kg of germinated white rice with a yield of 93% was obtained.

[Reference Example 1]
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 performed at a rate of 0.5% / h, and when the moisture content exceeds 17%, the hydration rate is gradually increased to 0.5%. 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%.

[Reference Example 2]
Using 50 kg of brown rice (Hoshi no Yume), adjusted to a moisture content of about 14% in advance, at an ambient temperature of 5 ° C, this was slowly hydrated so that the moisture content was in the range of 20-30%. Water can be used, but pH may be adjusted as appropriate, temperature may be adjusted, and food components and aqueous solutions of physiologically active substances 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%.

[Reference Example 3]
In the same manner as in Reference 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.

[Reference Example 4]
In the same manner as in Reference 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.

[Reference Example 5]
In the same manner as in Reference Example 2, 50 kg of germinated brown rice having a moisture content of 15% was obtained using Hokkaido Kirara brown rice as a raw material.

[Reference Example 6]
In the same manner as in Reference Example 2, 50 kg of germinated brown rice having a moisture content of 15% was obtained from the raw rice of Hokkaido Milky Queen.

[Reference Example 7]
Under the conditions of Reference Example 1, hydration was performed, and tempering was continued after completion of the hydration. 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]
The germinated brown rice before the milling process described in Example 1 was used as Comparative Example 1.

[Comparative Example 2]
Wash 50 kg of raw brown rice (Hoshi no Yume) with a rice washer, soak in water at 20-25 ° C. until water absorption is saturated, drain for 6 hours, drain, drain, then seal 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 3]
The dried germinated brown rice of Comparative Example 2 was polished using a rice milling machine Magic Mill (manufactured by Satake). 57% of the brown rice was broken. The milling yield was about 95%.

[Reference Example 8]
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%.

[Reference Example 9]
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%.

[Reference Examples 10 and 11]
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. Then, drying after boiling sterilization (Reference Example 10) or drying after steam sterilization (Reference Example 11) was performed to obtain dry germinated brown rice having a moisture value of 15%.

[Reference Example 12]
The raw brown rice was immersed in a thermostatic bath at 30 ° C. under the conditions of Reference Example 8, 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 and polished rice obtained in the above Examples and Comparative Examples, the germinated brown rice obtained in the Reference Example and the germinated brown rice of Table 1 that are commercially available, and the effects of the germinated and polished rice of the present invention were compared and examined. did.

[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 apparent from Table 2, the germinated and polished rice of Examples 1 and 2 of the present invention were directly reduced in sugar content and sucrose content as compared with the germinated and polished rice of Comparative Example 1 in which the germinated brown rice produced by the conventional method was refined. Was expensive. Moreover, the direct reducing sugar and sucrose content of the germinated brown rice of Comparative Example 1 before milling Examples 1 and 2 and the germinated milled rice of Examples 1 and 2 are almost the same. It was revealed that sugar and sucrose were maintained as they were. Brown rice and refined white rice, which were used as references, had higher sucrose content than germinated white rice, but low direct sugar content. Since the direct reducing sugar and sucrose content of the germinated and polished rice of Examples 1 and 2 of the present invention do not change before and after mashing, when directly germinating the germinated brown rice of Reference Examples 1 to 6, Germinated polished rice satisfying the constitution of the present invention in which the reducing sugar and sucrose contents are maintained as they are is obtained. The method for producing the germinated brown rice of these reference examples is one in which germination treatment conditions and drying treatment conditions are controlled as in the examples.
On the other hand, the germinated brown rice shown in Reference Examples 8 to 11 is based on a conventional method for producing germinated brown rice using a large amount of water such as soaking, and the content of direct reducing sugar and sucrose content. However, it is clear that germinated polished rice with high content of direct reducing sugar and sucrose cannot be expected even if it is refined. Moreover, there are many rice crackers, and quality cannot be ensured.

  Moreover, the brown rice of Reference Example 7 and Reference Example 12 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 Reference Example 12, no increase in direct reducing sugar was observed. On the other hand, in Reference Example 7 in which the rate of hydrolysis 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 Reference Example 7, the amount of direct reducing sugar was increased to 0.31 g / 100 g. In Reference Example 7, after the germination time of 20 hours indicating the maximum value of the direct reducing sugar amount, the direct reducing sugar amount starts to decrease, but 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 polished rice of the present invention is about 19%. By gelatinizing, the gelatinization degree of the germinated brown rice of Reference Examples 1 to 6 which becomes the germinated polished rice equivalent to the present invention is distributed in 9 to 40%.

[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. When the germinated brown rice is refined, cracking of the body and broken rice occur, which is a problem. However, as is clear from Table 2, the ratio of cracked rice generated in the germinated polished rice of 5% milled rice of Example 1 was suppressed to 11.8%, and the ratio of broken rice generated was suppressed to 2.8%. On the other hand, in Comparative Example 3 in which 5% of germinated brown rice was conventionally refined, the ratio of cracked rice was 87.0% and the ratio of broken rice was 57.0%, which was very high and could not be used as rice for cooking rice. It was. Furthermore, in Example 2, which was refined by 7%, the cracked rice generation ratio was 25.3% and the broken rice generation ratio was 21.5%.

[Test Example 5]
Rice cooking state observation and taste test results The above Examples 1 and 2 and Comparative Examples 1 to 2 were each cooked in a normal mode using a domestic rice cooker with normal water adjustment and immersion for 0.5 hours. In addition, within 10 to 30 minutes after the completion of cooking, tasting evaluation by a panel was performed.
Evaluation method: Seven panelists with experience in eating germinated brown rice were sampled and evaluated. Based on the taste (0 point) of the germinated brown rice according to the conventional production method of Comparative Example 2, it was evaluated on a 7-point scale based on 9 items: general, whiteness, gloss, odor, deterioration odor, sweetness, astringency, firmness, and stickiness. The evaluation was performed with an average score of 7 grades of +3 to -3, with the equivalent being 0, the highest score being +3, and the lowest score being -3.
Table 3 shows the evaluation direction of each evaluation item, and Table 4 shows the taste sensory test results.

  Compared with Comparative Example 2, the germinated brown rice of Comparative Example 1 produced by the germination method of the present invention and the germinated polished rice of Examples 1 and 2 which are 5% and 7% refined rice products have no deteriorated odor and sweetness. Is excellent. Further, Examples 1 and 2 are greatly improved in appearance and taste in whiteness, gloss, no odor, astringency, lack of firmness, and stickiness. On the other hand, the germinated white rice of Comparative Example 3 in which the germinated brown rice of the conventional production method was refined had a large amount of crushed rice and was inferior to the odor and deteriorated odor. Although whiteness, gloss, hardness, and stickiness were slightly improved as compared with Comparative Example 2 before semen refinement, they were inferior to scent and deteriorated odor, and the sweetness and astringency were hardly improved.

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, it is the thing which improved the bad smell, the deterioration smell, astringency, firmness, and non-stickiness of germinated brown rice by polishing. In addition, the germinated brown rice is susceptible to cracking of the torso and broken rice due to milling, but the present invention has succeeded in providing germinated and polished white rice that suppresses quality degradation of rice such as broken rice and has improved the overall taste. is there.
The germinated and polished rice of the present invention has a significantly increased content of direct reducing sugar and sucrose compared to conventional germinated brown rice, and it has been confirmed that the taste during cooking is excellent.

Graph showing the time course of direct reducing sugar

Claims (3)

When the germinated white rice dry weight of 100 grams has a direct reducing sugar content of 0.15 g or more and the gelatinization degree of the germinated white rice starch is measured by the BAP method, 9-40% of the total starch content is gelatinized. Germinated milled rice, characterized by The germinated and refined rice according to claim 1, wherein the sucrose content in a dry weight of 100 grams of germinated and refined rice is 0.5 g or more. 3. The germinated and polished rice according to claim 1 or 2, wherein the germinated and polished rice has been dried until the water content becomes 10 to 20%.

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