JP4524801B2 - Method for producing fermented brown rice and method for producing fermented germinated brown rice - Google Patents

Description

  The present invention relates to a fermented brown rice product that has high nutritional value and is effective for maintaining and promoting health, a method for producing the same, a food and drink containing the same, a method for producing fermented germinated brown rice, and a fermented germinated brown rice.

  Various studies have been conducted on effective functions of rice, which is a staple food for Japanese people, on living organisms, and processed rice having functionality reflecting the recent health food boom has been developed and marketed. For example, Non-Patent Document 1 discloses processed rice containing brown rice components such as γ-oryzanol having a serum cholesterol lowering effect. Patent Document 1 discloses that at least one of rice germ, rice bran containing germ, germ rice, wheat germ and straw containing wheat germ is submerged in water at pH 2.5 to 7.5 and 50 ° C. or less. A food material enriched with γ-aminobutyric acid obtained by immersion is disclosed. This γ-aminobutyric acid (GABA) is abundantly contained in germinated brown rice germinated by immersing brown rice in warm water for an appropriate time, and is known to have a function of lowering blood pressure of animals. Yes.

  On the other hand, bacteria that reach the intestinal tract in a living state and show effective health effects on the host are defined as probiotic bacteria, and lactobacilli of the genus Lactobacillus and Bifidobacterium are attracting attention . And about these probiotic bacteria, many health effects, such as an intestinal regulation effect and digestion absorption improvement, reduction of serum cholesterol, an antitumor effect, and an immunostimulatory effect, are reported. For example, Patent Document 2 discloses a composition for cooking rice having an immunostimulatory action characterized by containing lactic acid bacteria or a processed product thereof as an active ingredient. Patent Document 3 discloses an emulsifier and a cosmetic containing lactic acid bacteria fermented germinated rice obtained by fermenting germinated rice with lactic acid bacteria.

In addition, lactic acid bacteria exist in various foods, produce antibacterial substances such as organic acids and bacteriocin, and have been eaten with food for many years as the safest microorganisms. It is widely used in dairy products, meat products, marine products, etc. (Non-patent Document 2). For example, in Patent Documents 4 and 5, after germinated brown rice fermented lactic acid bacteria, after stopping the lactic acid bacteria fermentation treatment by hot water washing, drained and dried brown rice, after immersing in immersion water, Next, take out from 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 completely seal it to produce sterile brown rice rice In doing so, a method for producing aseptic brown rice is disclosed in which the pH of the brown rice after cooking is adjusted to 4 to 4.8.
Japanese Patent No. 2590423 JP 2004-121073 A JP 2004-97999 A JP 2004-33131 A JP 2004-33132 A Isao Kanayama, Ikuo Fukumoto, Yoshitaka Toriumi, Koji Murata, Shinji Yatomi, Kenichi Okita, Makimi Yoshioka, Tsutomu Kamei, "Study on the effect of brown rice extract-added processed rice on lowering serum cholesterol levels", Health and Nutrition Food Research, 3, 1, 45-53 (2000) Toshiki Morichi, Toshio Matsuda, “Biopreservation”, (Sachibo, Tokyo), 65-117 (1999)

  As described above, although attempts have been made to use lactic acid bacteria having health effects in germinated brown rice, in the germination process of the conventional germination brown rice production method, in addition to the metabolic action of brown rice itself, the periphery of brown rice Fermented by miscellaneous bacteria contained in the head and water, the fermented odor and off-flavor may remain in the brown rice, so the germinated brown rice adheres to the outer surface of the germinated brown rice after washing with hot water There is a problem that a sterilization process such as sterilization of various germs is necessary, and it takes time to remove the germs. In addition, no attempt has been made to utilize lactic acid bacteria from the state of brown rice.

  Then, this invention is made | formed in view of the situation as mentioned above, Comprising: Fermented brown rice with high nutritional value and effective in maintenance and promotion of health, food and drink containing the same, and fermented germinated brown rice For the purpose. Moreover, an object of this invention is to provide the manufacturing method of the brown rice fermented material which can suppress easily the germs in brown rice and germinating brown rice, and the manufacturing method of fermented germinating brown rice.

As a result of diligent examination in view of the above problems, by immersing brown rice in an immersion liquid containing lactic acid bacteria and fermenting it, lactic acid bacteria proliferate in the fermented brown rice of this brown rice fermented product and its fermentation liquid, and The inventors have found that fermented brown rice germinates while suppressing growth, and have arrived at the present invention .

The process according to claim 1, brown rice fermentation product according to the present invention the brown rice preemergence was rinsed rice was immersed in the immersion solution containing lactic acid bacteria fermented and germinated under conditions of 30 to 40 ° C., the lactic acid bacteria to the brown rice It is characterized by adhering .

The method for producing fermented germinated brown rice according to claim 2 of the present invention is characterized in that the washed brown rice before germination is immersed in an immersion liquid containing lactic acid bacteria, fermented and germinated, steamed, and then dried. And

The method for producing fermented germinated brown rice according to claim 3 of the present invention is characterized in that the fermented germinated brown rice is fermented by being immersed in an immersion liquid containing the lactic acid bacteria under a condition of 30 to 40 ° C.

The method for producing fermented germinated brown rice according to claim 4 of the present invention is characterized in that the degree of gelatinization is 60 to 85% .

According to the manufacturing method of claim 1 rice fermented product according the present invention, grown lactic acid bacteria to suppress the growth of harmful bacteria by lactic acid bacteria, and can provide an effective brown rice fermentation product to maintenance and promotion of health.

According to the method for producing fermented germinated brown rice according to claim 2 of the present invention, the growth of harmful bacteria is suppressed by lactic acid bacteria, and further, the lactic acid bacteria are propagated by nutrient components eluted from the brown rice. Fermented and germinated brown rice that is effective in maintaining and promoting health and having a higher nutritional value can be obtained.

According to the method for producing fermented germinated brown rice according to claim 3 of the present invention, fermented germinated brown rice can be provided which is capable of growing lactic acid bacteria, suppressing the growth of harmful bacteria by the lactic acid bacteria, and effective in maintaining and promoting health.

According to the method for producing fermented germinated brown rice according to claim 4 of the present invention, it is possible to provide fermented germinated brown rice particularly excellent in taste .

  Hereinafter, the present invention will be described in detail.

  Although it does not specifically limit as brown rice used for this invention, For example, various states ranging from brown rice, such as brown rice of sticky rice, brown rice of sticky rice, brown rice of pigmented rice, or rice for 5 minutes, rice for 7 minutes Of rice.

  Examples of lactic acid bacteria used in the present invention include Lactobacillus casei, Lactobacillus plantarum, L. fermentum, L. fermentum, L. acidophilus, and Lactobacillus gasseri. (L. gasseri), Lactobacillus paracasei, L. rhamnosus, Lactobacillus helvaticus (L. helveticus) and the like. In the present invention, one type of lactic acid bacterium may be used alone, or a plurality of lactic acid bacteria may be arbitrarily combined.

As a medium for lactic acid bacteria starter, MRS medium for lactic acid bacteria (composition: proteose peptone 1%, beef extract 1%, yeast extract 0.5%, glucose 2%, Tween 80 0.1%, ammonium citrate 0.5% %, Magnesium sulfate 0.01%, manganese sulfate 0.005%, dipotassium phosphate 0.2%, manufactured by DIFCO), 10% nonfat dry milk medium, and the like. For the lactic acid bacteria starter, washed cells obtained by collecting the cultures as they are or using a centrifuge are used. Further, although depending on the type of lactic acid bacteria, it is preferable to contain, for example, about 10 ⁷ to 10 ⁹ cfu / mL of lactic acid bacteria.

  The manufacturing method of the brown rice fermented material of this invention is performed as follows, for example. First, the washed brown rice is placed in a solution containing lactic acid bacteria of 0.1 to 1% by weight of the total weight of the brown rice under conditions of 30 to 40 ° C., preferably 35 to 37 ° C., more preferably about 37 ° C. The fermented brown rice containing the fermented brown rice and the fermented liquid obtained by immersing and fermenting for about 6 hours or more and attaching lactic acid bacteria to the brown rice can be obtained. When the fermentation temperature is lower than 30 ° C., bacteria other than lactic acid bacteria grow, which is not preferable, and when it exceeds 40 ° C., fermentation temperature is high, and lactic acid bacteria fermentation cannot be performed, which is not preferable. It was found that when brown rice is immersed in a solution containing lactic acid bacteria for about 6 hours, lactic acid bacteria adhere to the surface of the brown rice, and the attached lactic acid bacteria can grow with nutrients eluted from the brown rice and perform lactic acid bacteria fermentation. Therefore, about 6 hours after lactic acid bacteria fermentation, the fermentation time can be adjusted by taking out part or all of the fermentation broth and replacing it with fresh water. Thus, by exchanging the fermentation broth with fresh water, it is possible to prevent a decrease in pH due to an increase in the amount of lactic acid produced by lactic acid bacteria fermentation. Furthermore, in order to germinate fermented brown rice, it can be made to germinate appropriately by immersing and fermenting for about 15 to 36 hours, preferably about 17 hours. The fermented brown rice is softened by lactic acid bacteria fermentation and an immersion treatment in an immersion liquid containing lactic acid bacteria, and further softened by germination in the immersion liquid.

  As the rice washing treatment method, for example, water or warm water can be used, and various bacteria attached to the outer peripheral portion of the brown rice can be washed away. Furthermore, the growth of harmful bacteria can be suppressed by introducing lactic acid bacteria fermentation by lactic acid bacteria.

  Moreover, the brown rice fermented product of this invention contains the fermented brown rice which fermented by immersing the washed brown rice in the immersion liquid containing a lactic acid bacterium, and making lactic acid bacteria adhere to the said brown rice, and its fermented liquid. Furthermore, the fermented brown rice of the brown rice fermented product of the present invention is a germinated brown rice having a soft texture.

  The brown rice fermented product of the present invention can be separated into fermented brown rice and its fermentation broth by performing solid-liquid separation operation. Further, by drying the fermented brown rice and its fermentation broth, a fermented brown rice product in a grain state can be obtained. Alternatively, retort-processed rice can be obtained by filling the fermented brown rice in a heat-resistant container, sealing and sealing the opening of the heat-resistant container, and then performing retort sterilization treatment. Examples of the solid-liquid separation operation include centrifugation, stationary separation, filtration separation, membrane separation and the like, and a known method is appropriately selected. The drying method is not particularly limited as long as it is a method used for drying foods, and examples thereof include freezing, vacuum, spraying, hot air, or a combination of these.

  The brown rice fermented product of the present invention can be processed into a powder state, a grain state, or a liquid state, and is well harmonized with various substances exhibiting umami, astringency, bitterness, salty taste, and the like, and is widely used in general foods and beverages such as rice confectionery and Japanese confectionery. , Western confectionery, ice confectionery, seasonings, processed meat products, processed fish / fishery products, processed milk / eggs, processed vegetables, processed fruits, processed cereals, and beverages. Since the brown rice fermented product of the present invention contains abundant lactic acid bacteria by lactic acid bacteria fermentation, and the brown rice germinates and has a high nutritional value and is effective in maintaining and promoting health, the fermented brown rice product of the present invention should be added to the food and drink. Therefore, it is possible to obtain a health food effective for maintaining and promoting health.

  Further, the fermented brown rice of the brown rice fermented product of the present invention is a brown rice that has been germinated by immersing in a dipping solution containing lactic acid bacteria fermentation or lactic acid bacteria. In addition, since it can be eaten with a softness close to polished rice, it can also be provided as germinated brown rice that is effective in maintaining and promoting health.

  And like Example 5 mentioned later, the wash | cleaned brown rice is immersed in the immersion liquid containing a lactic acid bacterium, is fermented and germinated, the obtained fermented germinated brown rice is retort-sterilized, and it is set as a retort processed rice. it can.

  The retort-processed rice is a so-called “wet product”, whereas the so-called “dry product” will be described as an example. The washed rice is soaked in an immersion liquid containing lactic acid bacteria and fermented and germinated. The fermented germinated brown rice, which is a fermented brown rice product, is steamed and then dried and fermented germinated brown rice can be cooked and eaten. Moreover, this fermented germinated brown rice can be widely applied to general food and drink as described above.

  Specifically, the fermented germinated brown rice obtained by the above-described method for producing fermented brown rice is separated into fermented germinated brown rice and its fermented liquid by performing a solid-liquid separation operation, and the surface is brought into a grain state. Remove the fermentation broth. As the solid-liquid separation operation, the various methods described above are appropriately selected.

  The fermented germinated brown rice from which the fermented liquid on the surface has been removed is steamed and then dried to obtain fermented germinated brown rice as a “dry product” product. The fermented germinated brown rice preferably has a gelatinization degree of 60 to 85% from the viewpoint of taste, and preferably has a water content of about 12 to 16%. The gelatinization degree was measured by the β amylase / pullulanase method (BAP method). In the steaming treatment, the degree of gelatinization when steamed in a salo for 5 to 30 minutes at 100 ° C. is 10 to 85%, and the fermented germinated brown rice having a degree of gelatinization of 60 to 85% was prepared by adjusting the time. . As in Experimental Example 4 to be described later, the fermented germinated brown rice has a gelatinization degree of about 50%, and there is no significant difference in taste compared to general brown rice or germinated brown rice. If it exceeds 85%, the water absorption increases, so it becomes too soft and the taste is not good, and a paste with a gelatinization degree of 60 to 85% and an excellent taste is obtained.

  Next, an inspection method for confirming the effect of the present invention will be described in the following test examples.

(Test Example 1) Cultivation of lactic acid bacteria starter: L. lactic acid bacteria purchased from the Japan Milk Industry Association. casei L-14 was used. The starter medium was an MRS medium, cultured at 37 ° C. for 24 hours, centrifuged and washed to adjust the number of lactic acid bacteria to about 10 ⁹ cfu / mL.

  Next, three brown rice varieties (Koshihikari, milky queen, Koishibuki from Niigata Prefecture) were washed with running water for 2 minutes, and then the washed brown rice was distilled water (about 35 ° C) in the same amount as the total weight of the brown rice. And 0.1% by weight of lactic acid bacteria starter with respect to the total weight of the brown rice were immersed in an immersion liquid and fermented at 37 ° C. for 17 hours to obtain a brown rice fermentation product. Furthermore, solid-liquid separation operation was performed and the brown rice fermented material was isolate | separated into fermented brown rice and fermentation broth. The fermented brown rice obtained here was washed 4 times with running water for 30 seconds, and 300 grains of fermented brown rice were observed with a microscope to calculate the germination rate of the fermented brown rice. Then, 10 times the amount of distilled water of fermented brown rice was added and crushed with a mixer, and the pH and the number of bacteria of the fermented brown rice were measured. Moreover, the fermentation liquid of the brown rice fermented product measured the pH and the number of bacteria of the fermentation liquid as it was.

  For microbial analysis, brown rice was placed in a sterile bag together with sterilized physiological saline and crushed with a stomacher (manufactured by Organo) for 2 minutes. The brown rice crushed liquid and the fermented liquid were serially diluted by 1/10 each and used for the bacterial count measurement.

  The number of bacteria in each bacterium was measured by counting the number of colonies formed (cfu / mL or cfu / g) in the medium under the following conditions. General viable cell count is cultured for 48 hours using standard agar medium (manufactured by Nissui Pharmaceutical); lactic acid bacteria count is cultured for 48 to 72 hours using BCP-added plate count agar (manufactured by Nissui Pharmaceutical); Lactobacillus (Lactobacillus) number is anaerobic culture using LBSagar (manufactured by BBL) (BBL company: GasPack); the number of gram positive bacteria is modified phenethyl alcohol medium (0.3% β-phenethyl on standard agar medium) Cultured for 48 hours using alcohol (including Kanto Chemical Co., Inc.); Gram-negative bacteria were cultured for 48 hours using CVT agar medium (manufactured by Nissui Pharmaceutical); Pseudomonas number was Pseudomonas Isolation agar Culturing for 48 to 72 hours using DIFCO (manufactured by DIFCO); the number of coliforms is 24 using deoxycholate medium (manufactured by Nissui Pharmaceutical). Time culture; B. cereus number is cultivated for 24 hours using NGKG agar basal medium (manufactured by Nissui Pharmaceutical Co., Ltd.); Culture for 36 hours; culture temperature is 37 ° C. each.

  The number of bacteria other than lactic acid bacteria in the fermentation broth and fermented brown rice is calculated by subtracting the number of bacteria obtained from LBS agar from the number of bacteria obtained from the standard agar medium, or the number of colonies that do not form halos with BCP-added plate count agar. Determined by the method.

  Bacteria grown on the standard agar medium were identified by cell observation after Gram staining, presence or absence of catalase and oxidase, and 0-F test.

  Table 1 shows the results of the number of bacteria before and after washing with three types of brown rice and the number of bacteria in fermented brown rice after fermentation with lactic acid bacteria.

As shown in Table 1, the number of bacteria adhering to the three varieties of brown rice was about 10 ⁶ (cfu / g) or more, and was reduced by about one order by washing with water. Further, this washed brown rice is obtained by immersing in a dipping solution in which 0.1% of lactic acid bacteria starter is added to distilled rice in the same weight as brown rice and uniformly suspended, and fermented at 37 ° C. for 17 hours. An increase in the total bacterial count of the fermented brown rice was observed. In addition, the total number of bacteria in the fermented brown rice and the number of Lactobacillus were almost the same. From this result, it can be seen that most of the germs of fermented brown rice are Lactobacillus. The same tendency was also observed in brown rice with different varieties. Furthermore, the germination rate of fermented brown rice was about 100%. From this result, it was confirmed that brown rice germinated even in the presence of lactic acid bacteria. In addition, pH of the fermented brown rice obtained here is about 5.5-6.5, and even if this fermented brown rice was cooked, it was able to eat deliciously without feeling sour. Moreover, this fermented brown rice was a brown rice having a softer texture than germinated brown rice germinated by a method of immersing in well-known warm water.

(Test Example 2)
A brown rice fermented product was obtained in the same manner as in Test Example 1 except that the blending ratio of brown rice (Koshihikari produced in Niigata Prefecture) and immersion water, the addition amount of lactic acid bacteria starter, and the fermentation temperature were set as follows. Mixing ratio (brown rice: immersion water), addition amount of lactic acid bacteria starter, temperature; 1: 1, 0.1%, 25 ° C; 1: 1, 0.1%, 30 ° C; 1: 1, 0.1%, 37 ° C; 1: 1, 1.0%, 37 ° C; 1:10, 0.1%, 37 ° C; 1:30, 0.1%, 37 ° C; 1: 1, 0%, 37 ° C.

  Table 2 shows the pH and the number of bacteria of the fermented brown rice (fermented brown rice and fermentation broth).

  As shown in Table 2, a decrease in pH and an increase in lactic acid bacteria were observed in the fermented liquid and fermented brown rice when the fermentation temperature was 37 ° C. than when the fermentation temperature was 25 ° C. or 30 ° C., and the number of bacteria other than lactic acid bacteria (other bacteria Number) was also observed in the fermentation broth and fermented brown rice. This result suggests the effect of adding lactic acid bacteria. Even when the addition amount of the lactic acid bacteria starter was increased to 1%, neither pH nor the number of bacteria was significantly changed. When the amount of water in the immersion liquid is increased, the number of Lactobacillus in the fermentation liquid is decreased and the number of other bacteria is increased, while the number of Lactobacillus is the same in fermented brown rice, but the number of other bacteria is increased. It was. In the control group to which lactic acid bacteria were not added, the number of other bacteria increased in the immersion liquid and fermented brown rice.

(Test Example 3)
As shown in Table 2, since growth of bacteria other than lactic acid bacteria was observed when no lactic acid bacteria starter was added, brown rice and lactic acid bacteria were added using a selective medium (fermented with an immersion liquid containing lactic acid bacteria) The bacterial flora of brown rice) and additive-free (brown rice soaked in a soaking solution not containing lactic acid bacteria) was examined. The lactic acid bacteria starter is the same as in Test Example 1, and the blending ratio of brown rice (Koshihikari from Niigata Prefecture) and immersion water, the amount of lactic acid bacteria starter added, and the fermentation temperature and fermentation time are set as follows: 1: 1, 0.1%, 37 ° C., 17 hours. The results are shown in Table 3.

From Table 3, the number of general viable bacteria in brown rice is 2.0 × 10 ⁶ cfu / g. Even if the number of gram positive and gram negative bacteria is added, the number of bacteria is less than that in brown rice, and all the numbers of bacteria are detected. could not. On the other hand, in the lactic acid bacteria-added section, Gram-positive bacteria grew and showed almost the same number as the number of Lactobacillus.

  In addition, lactic acid bacteria isolated from brown rice were identified by 16S rRNA gene sequence. Lactic acid bacteria grown on LBS agar were cultured in MRS medium at 37 ° C. for 24 hours, and then collected and washed. The 16S rRNA gene base sequences of 15 Lactobacillus colonies randomly separated from the starter lactic acid bacteria and fermented brown rice were compared. It was confirmed that caseiL-14 grew. Gram-negative bacteria showed a slight decrease compared to brown rice, and Pseudomonas was not detected. In the additive-free group, the number of Gram-positive bacteria was similar to that of brown rice, but a large increase in Gram-negative bacteria and an increase in Pseudomonas were observed. S. aureus, B. Cereus and coliforms were not detected from any brown rice.

  Furthermore, in order to investigate what kind of bacteria were growing in the non-addition zone, colonies grown on the brown rice and the standard agar medium of the non-addition zone brown rice were randomly picked and identified. Of 57 colonies taken out from brown rice, 46 were Enterobacteriaceae (Enterobacteriaceae) and 11 were Bacillus. In the brown rice in the lactic acid bacteria-free group, 67 out of 67 were Enterobacteriaceae. From this result, it was suggested that Enterobacteriaceae mainly proliferated in the lactic acid bacteria-free group.

(Test Example 4)
The pH and the number of bacteria of brown rice fermented products (fermented brown rice and fermented liquid) due to differences in lactic acid bacteria were examined. Lactic acid bacteria starter culture: L. lactic acid bacteria starter caseiL-14, purchased from R.C. acidophilus JCM1132 ^T , L. gaseri JCM1131 ^T , L.M. plantarum JCM1057, L.M. fermentum JCM1560 was used. The starter medium was an MRS medium, cultured at 37 ° C. for 24 hours, centrifuged and washed to adjust the number of lactic acid bacteria to about 10 ⁹ cfu / mL. The lactic acid bacteria starter is the same as in Test Example 1, and the blending ratio of brown rice (Koshihikari from Niigata Prefecture) and immersion water, the amount of lactic acid bacteria starter added, and the fermentation temperature and fermentation time are set as follows: 1: 1, 0.1%, 37 ° C., 17 hours. The results are shown in Table 4.

As Table 4 showed, the increase in the number of Lactobacillus of the brown rice fermented material obtained with all the lactic acid bacteria used was seen. L.acidophilus JCM1132 ^T only growth is poor, although the degree of reduction and increase in the number of lactic acid bacteria the pH of the fermentation liquor is low, other about 10 ⁸ cfu / g in fermented liquid is lactic acid, about 10 ⁷ cfu / g in fermented brown rice The above proliferation was observed.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

  (Method for producing fermented brown rice) After washing the brown rice with running water for 2 minutes, the washed brown rice is 0% of the total weight of the brown rice with distilled water (about 35 ° C) and the total weight of the brown rice. A 1% by weight lactic acid bacteria starter was immersed in a uniformly suspended immersion liquid and fermented at 37 ° C. for 17 hours to obtain a brown rice fermented product. Moreover, fermentation germination brown rice and the fermented liquor were obtained from the brown rice fermented material by performing solid-liquid separation operation.

  A rice cracker was prepared by a conventional rice cracker manufacturing method using 80% by weight of rice cracker as a dough for rice cracker and 20% by weight of fermented germinated brown rice obtained in Example 1.

  90% by weight of yogurt and 10% by weight of the fermented brown rice product obtained in Example 1 were pulverized and mixed to prepare a fermented beverage.

  200 g of fermented germinated brown rice obtained in Example 1 was filled and sealed in a pouch, and sterilized by retort at 120 ° C. for 30 minutes while being packaged to produce retort-processed rice.

  The fermented germinated brown rice obtained in Example 1 (fermented and germinated from Koshihikari brown rice produced in Niigata Prefecture) was steamed, and as this steam treatment, the fermented germinated brown rice was steamed with steam and intermittently by a shower. It performed by the heating which adds water, and after performing the steaming process, the drying process was performed and the fermented germination brown rice from which gelatinization degree differs was produced. In this case, if the brown rice is kept steamed, the surface will eventually dry, and no matter how much steaming, the water will not penetrate into the rice and the brown rice will not gelatinize. Thus, by steaming with hot water and steaming with brown rice while steaming with steam, the surface is wet and gelatinized well, and a product with a relatively high gelatinization degree of 60 to 85% can be easily produced. Further, by adding water, it is not necessary to use saturated steam, that is, brown rice having a desired gelatinization degree can be produced without using a sealed steamer. In addition, the water content of each fermented germinated brown rice is 12 to 16%.

  Table 5 above shows the results of cooking and eating fermented germinated brown rice having a different degree of gelatinization, and a blind test was conducted by 10 panelists.

  The brown rice rice and the fermented germinated brown rice rice of this example were compared, and a seven-step evaluation of “−3” to “+3” was performed. “0” is the same as brown rice rice, “−3” is the worst, “+3” is the best, and “appearance”, “scent”, “taste”, “stickiness” and “hardness” are evaluated respectively. The average of the numerical values was taken as the overall evaluation.

  As shown in Table 5 above, no significant difference was observed in the appearance, but the other “scent”, “taste”, “stickiness”, and “hardness” were all highly evaluated, and fermented germinated brown rice , The pasty degree was set to 60 to 85%, and an unprecedented high taste evaluation could be obtained. Moreover, it is understood from the evaluation of “hardness” that the fermented germinated brown rice of this example is soft and gives a good texture.

  In addition, although it experimented by changing the kind of brown rice used as fermented germination brown rice, the big difference was not looked at by the kind of brown rice. From this, it was found that fermented and germinated brown rice rice having excellent taste was obtained by fermenting regardless of the type of brown rice.

Claims (4)

A method for producing a fermented brown rice product, characterized in that washed brown rice before germination is immersed in an immersion liquid containing lactic acid bacteria under conditions of 30 to 40 ° C., fermented and germinated , and lactic acid bacteria are adhered to the brown rice. A method for producing fermented germinated brown rice, characterized in that the washed brown rice before germination is immersed in an immersion liquid containing lactic acid bacteria, fermented and germinated, steamed and then dried. The method for producing fermented germinated brown rice according to claim 2 , wherein the fermented germinated brown rice is fermented by being immersed in an immersion liquid containing the lactic acid bacteria under conditions of 30 to 40 ° C. The method for producing fermented germinated brown rice according to claim 2 or 3, wherein the gelatinization degree is 60 to 85%.