JP5550103B2 - Germinated brown rice and its production method - Google Patents

Description

  The present invention relates to a method for producing germinated brown rice, which comprises subjecting brown rice that has been washed or soaked in water to absorb water after low-temperature treatment and then immersing it in warm water to promote germination before cooking.

In Japan, in order to maintain and improve health, emphasis is placed on diet as well as exercise. It is important not only to obtain the calories necessary to maintain life from the diet, but also to obtain vitamins, dietary fiber, minerals and other beneficial components for maintaining health. Germinated brown rice has long been regarded as a part of farmer's food, but it has only recently been industrially manufactured. The inventors filed a patent in 1999. (See Patent Document 1).
Germinated brown rice is gaining popularity due to its convenience, improved taste, and health functionality, but it is still hard and less sticky in industrial production, and mixed rice with white rice is recommended. In addition, commercial products are expensive because they require at least one night of hot water soaking and a heat sterilization process, and it takes a similar amount of time to produce at home, and the taste, stability, and hygiene of germinated brown rice products The problem was left in terms of time and effort.

  Germinated brown rice has been soaked in hot water at 30 to 40 ° C. overnight to several days for germination (see Patent Document 1). In addition to being harder and less sticky than white rice, microorganisms propagate in the soaking process for a long time, and self-digestion of brown rice progresses. There was a problem that the number of bacteria increased. In addition, in order to suppress the growth of microorganisms and the generation of off-flavors, it is necessary to change the immersion water several times. Vitamin B groups and minerals that are water-soluble functional ingredients, functional ingredients produced in the germination process There is a problem that γ-aminobutyric acid (GABA) and the like are lost by elution.

JP 2000-217520 A

  The present invention solves the above-mentioned problems, a method for producing germinated brown rice that enables quick germination and cooking of brown rice, and has excellent flavor, rice physical properties, hygiene, and functional component content. The issue is to provide.

  As a result of extensive research, the present inventors have studied pretreatment conditions and germination conditions. 1) Pretreatment with freezing is effective for promoting germination and improving physical properties of cooked rice. 2) 30 ° C to 55 ° C. It was found that germination occurs in the temperature range of, and germination occurs when treated in this temperature range for several hours. And by this, it discovered that the germinated brown rice rice which was excellent in the quality and the hygiene side can be manufactured for a short time easily by heating-cooking rice as it is, without changing immersion liquid.

In addition, since germinated brown rice is hard and less sticky, and its taste is inferior to that of white rice, it is recommended to use mixed rice with white rice instead of germinated brown rice alone. In the present invention, it has been found that a low-temperature treatment before germination has an effect of promoting water absorption, and among the low-temperature treatments, it has been found that the effect is most remarkable in the case of freezing treatment, particularly slow freezing.
Conventionally, quick freezing has been considered suitable for freezing foods in order to maintain good physical properties ("Food Processing", Asakura Shoten, p.162). The present inventors have found that slow freezing promotes the formation of ice crystals and, in particular, promotes water absorption and germination by destroying the cell structure, and improves the physical properties of germinated brown rice.
Furthermore, it was found that germination is further promoted by components of onion and red onion and that the taste of germinated brown rice is further improved.
The present invention has been completed based on these findings.

A feature of the present invention is that brown rice that has been washed or immersed in water to absorb water is subjected to low temperature treatment at less than 0 ° C. to −80 ° C. and then immersed in hot water at 30 to 55 ° C. to promote germination before cooking rice. And the low-temperature treatment is a method for producing germinated brown rice, characterized in that the water absorbed by the brown rice is slowly frozen .
The germinated brown rice according to claim 1, wherein the second feature of the present invention is that the cooked rice is heated at a heating rate of 20 minutes or more for heating to 60 ° C when heating is started from 10 ° C. It is a manufacturing method.
The third feature of the present invention is the germinated brown rice according to claim 1 or 2, wherein the cooked rice is directly cooked without changing the liquid after the rice is immersed in the hot water to promote germination. It is a manufacturing method.
The fourth feature of the present invention is that brown rice is germinated and cooked quickly by setting the treatment time to sprouting by immersing in the hot water within 6 hours and the rice cooking time within 4 hours. It is a manufacturing method of germinated brown rice rice in any one of -3.
The fifth feature of the present invention is the method for producing germinated brown rice according to any one of claims 1 to 4, wherein the hot water contains red onion and / or onion or an extracted component thereof.
The sixth feature of the present invention is the method for producing germinated brown rice according to any one of claims 1 to 5, wherein the brown rice is ultra-hard rice having a short amylopectin short chain.
The seventh feature of the present invention is that the germinated brown rice according to any one of claims 1 to 6, wherein the low temperature treatment at 0 to 10 ° C is performed before the low temperature treatment at less than 0 ° C to -80 ° C. It is a manufacturing method.

According to the present invention, the germinated brown rice that has been conventionally prepared over one night or longer and then cooked in another rice cooker is immersed by using one kind of germinated brown rice production rice cooker. It becomes possible to eat as germinated brown rice for 4 hours to 10 hours after the start (quick germination and cooking of brown rice are possible).
Thereby, the problem of microbial reproduction and self-digestion, which has been a problem with conventional germinated brown rice, is remarkably reduced, and germinated brown rice with good sanitation and good odor is obtained. In addition, it is possible to further promote the germination and further improve the physical properties, functionality and taste of brown rice rice by intentionally forming ice crystals by adding a slow freezing treatment prior to germination after water absorption. It becomes.
Furthermore, germination can be further promoted by using red onion, etc., hygiene can be improved, and a germinated brown rice product rich in functional components such as GABA and quercetin can be obtained.

It is a figure which shows the temperature conditions in the rice cooking of a present Example. It is a figure which shows the photograph image figure of the germinating brown rice rice in Example 1. FIG. It is a figure which shows the photograph image figure of the brown rice cooked rice normally cooked in Example 1. FIG. It is a figure which shows the photograph image figure of the brown rice rice cooked slowly in comparative example 1. It is a figure which shows the photograph image figure of the brown rice rice cooked in rapid heating in the comparative example 2. It is a figure which shows the physical-property value of the germinating brown rice rice in Example 2. FIG. It is a figure which shows the physical-property value of the germinating brown rice rice in Example 3. It is a figure which shows the germination rate of the germinated brown rice rice in Example 5. FIG. It is a figure which shows the physical-property value of the germinating brown rice rice in Example 6. FIG. It is a figure which shows the photograph image figure of the germinating brown rice cooked rice containing steamed bread in Example 8. FIG.

  The present invention relates to a method for producing germinated brown rice, which comprises subjecting brown rice that has been washed or soaked in water to absorb water after low-temperature treatment and then immersing it in warm water to promote germination before cooking.

<Raw raw rice>
The brown rice in the present invention is obtained by removing rice husk from rice seeds by rice bran. In addition, as the kind of brown rice, any varieties and strains, for example, general rice for rice such as Koshihikari, foreign indica rice such as jasmine rice, new trait rice such as haibuki and milky queen, rice cake, etc. Ultra hard rice such as rice and EM10 can be used.
Among these, the use of super-hard rice with a short amylopectin short chain is the most suitable because germination is quicker than normal rice, and the content of hard-to-digest starch increases the value of germinated brown rice. It is.

<Low temperature treatment>
In the present invention, by performing low-temperature treatment on the absorbed brown rice, water absorption of the brown rice can be further promoted, and germination can be promoted.
Here, 'germination' refers to a process that includes a series of complex physiological and biochemical changes starting with water absorption and until 'roots and cotyledons break through the seed coat. Moisture is the first factor that regulates germination of seeds. Mature seeds have low water content, metabolic activity in seeds is remarkably suppressed, and a large amount of water is required for germination.
Here, 'water absorption' can be performed by any ordinary method, for example, it can be performed by immersing brown rice in water or washing the rice by a conventional method. In addition, when water absorption is not performed before a low temperature process, the effect of a low temperature process is not fully acquired.

  The low temperature treatment in the present invention can be performed at 10 ° C. or less, preferably 5 ° C. or less. For example, the low temperature treatment can be performed in a normal refrigerator temperature range of 0 to 10 ° C. (for example, around 5 ° C.). This can be performed by allowing the absorbed brown rice to stand at the predetermined temperature for 1 hour or longer (for example, overnight) in a state where it is immersed in water or not dried.

The low-temperature treatment in the present invention is particularly preferably performed so that the water absorbed by the brown rice is “slow frozen” to form ice crystals in the brown rice tissue.
In the present invention, the properties of germinated brown rice can be improved by germination and cooking after ice crystals are formed. In addition, in general frozen foods, quick freezing is performed in order to maintain the quality, and ice crystal formation is suppressed.In the present invention, ice crystals are intentionally formed by slow freezing that should normally be avoided, It is characterized by the ability to accelerate seed endocrine secretion of hormones and enzymes such as gibberellin and amylase and to promote germination and tissue softening by immersing in hot water thereafter.
As a condition for slow freezing, it can be performed at a temperature at which ice crystals are formed in the brown rice tissue. Specifically, it is less than 0 ° C. to about −80 ° C. (for example, around −20 ° C.), This can be done by allowing the brown rice that has absorbed water to stand still.
In order to form ice crystals, for example, at −20 ° C., the ice crystals can be formed by standing for 15 minutes or longer, preferably 30 minutes or longer.

  Note that the low-temperature treatment may be first performed in a temperature range of the refrigerator to further promote the water absorption of the brown rice, and then slowly freeze.

<Sprouting promotion treatment>
In addition, in the conventional rice cooking method of germinated brown rice, it takes a germination period of 3 days from one night, the microorganisms propagate and the self-digestion of the brown rice itself progresses, so the immersion liquid becomes cloudy, There was a problem that a strange odor was generated or the number of viable bacteria increased (Japanese Patent Laid-Open No. 2000-217520).
Moreover, even if the immersion water is changed several times, it is not sufficient to suppress the growth of microorganisms and the generation of the fermentation odor of germinated brown rice. Furthermore, by changing the immersion water, water-soluble vitamin B group, mineral, γ -There was also a problem that aminobutyric acid (GABA) was lost.

In this invention, after performing the said low temperature process, germination of brown rice can be accelerated | stimulated by immersing in 30-55 degreeC, Preferably it is 35-55 degreeC hot water (germination promotion process).
By performing the germination promotion treatment in the temperature range, the germination treatment time can be greatly shortened.
Specifically, the germination promotion treatment is performed for a germination time of 10 hours or less at the longest, usually 6 hours or less, and 4 hours or less at the shortest.
Thereby, in this invention, it has favorable hygiene by suppressing the propagation of microorganisms, can suppress the generation of fermented odor of germinated brown rice, and can be directly cooked by heating without changing the soaking liquid. . Moreover, since it can prevent a nutrient functional component outflow, it becomes possible to keep these content high.

As the immersion liquid, water (hot water) can be used. However, a liquid containing a thin salt or a buffering agent can be used as long as it does not inhibit seed germination.
In addition, it is more preferable that the immersion liquid contains red onion and / or onion, or an extract component thereof, because an effect of promoting germination and suppressing the growth of microorganisms can be obtained. In particular, red onion and its extract components are suitable.
These red onions and onions can be contained in the solution in raw or semi-dried state, whole, large cut, fragmented, ground, or crushed. Specifically, it is desirable to make it contain after freeze-drying) and then pulverizing (preferably pulverizing). In addition, it is desirable that the solid content is suspended by stirring or mixing.
As red onion and / or onion, or as its extract component, 0.2 to 10.0% by weight in terms of dry matter (preferably 1.0% by weight or more, and further 2.0% by weight or more) It is desirable that Examples of the extraction component include a water extraction component, a polar organic solvent extraction component (alcohol extraction component), a mixed solvent extraction component (chloroform / methanol mixed solvent extraction component), and a nonpolar organic solvent extraction component (hexane extraction component). be able to.

<Cooking rice>
In this invention, the germination brown rice rice can be obtained by performing the germination acceleration | stimulation process by the low-temperature process and hot water immersion in the said predetermined conditions, and cooking it.
As a rice cooking method, if it is the brown rice which performed the said pre-processing, it can carry out with the normal rice cooking method (The heating rate which takes 5 to 10 minutes for the temperature rise to 60 degreeC, when heating is started from 10 degreeC). However, when the heating is started from 10 ° C., a heating rate that takes 20 minutes or more to increase the temperature to 60 ° C. is suitable.
For example, even when the germination promotion treatment is performed at 37 ° C. and the rice is directly cooked, it may be heated so as to correspond to the heating rate.
By heating under such mild temperature rise conditions, germination can be further promoted, the reaction time of the enzyme can be increased, and germinated brown rice with good flavor and physical properties can be produced.
In addition, it is desirable that the rice cooking in the present invention is performed within 4 hours, preferably within 3 hours from the start of heating. When heated for too long, it is not preferable because the particles collapse, the generation of a strange odor, and the elution of components occur.

In addition, manufacture of the germinated brown rice rice in this invention can be performed using the rice cooking apparatus and cooking apparatus in which temperature control required in performing the said germination acceleration | stimulation process and rice cooking is possible. Thereby, using one kind of rice cooking apparatus, it is possible to directly cook rice as it is without changing the immersion liquid, and to quickly obtain germinated brown rice.
In particular, by using a germinated brown rice production rice cooker composed of a brown rice soaking tank, a temperature measuring unit, a heating / cooling unit, and a temperature control unit, producing germinated brown rice whose effects are most fully demonstrated. Can do.

<Sprouted brown rice>
The germinated brown rice that has undergone the above process has good hygiene with a bacteria count of 10 ³ cfs or less because the soaking time for germination promotion treatment is significantly short, and it is good without the fermentation odor characteristic of germinated brown rice. It has a flavor.

In addition, the germinated brown rice cooked through the above process is continuously measured by H. Okadome, H. Toyoshima, K. Ohtsubo, Multiple measurements of physical properties of individual cooked rice grains with a single apparatus, Cereal. Chemistry, 76 (6), 855-860, 1999) has a soft cooked rice physical hardness of 1.2 kgw / cm ² or less, preferably 1.0 kgw / cm ² or less.
By exhibiting the soft rice physical properties within the above-mentioned predetermined range, unlike the conventional germinated brown rice, it becomes a germinated brown rice that is well adapted to Japanese taste preference.

In addition, the germinated brown rice that has undergone the above steps is not replaced with the immersion liquid used for the germination promotion treatment, and the GAD reaction is promoted by a low temperature pretreatment or a mild temperature rise in cooking rice. The content of gamma-aminobutyric acid (GABA), which is a sex component, is high. Specifically, it becomes 15 mg / 100g or more per dry weight.
Note that GABA in germinated brown rice is produced from glutamic acid by the action of glutamate decarboxylase (GAD) during the germination process. GABA has been reported to have various functionalities such as suppression of hypertension, regulation of cerebral blood flow, and suppression of fat accumulation in the liver (Akira Sugawara, Tomomi Sugiura, Food and Development, 36 (6), 4-6, 2000 ). Normal germinated brown rice is reported to be 10-15mg / 100g (Kise Mitsuo / Mizuguchi Aya, FOOD Style 21, 8 (7), 54-57, 2004).
Moreover, since the immersion liquid is not exchanged, the content of water-soluble components such as vitamin B group and mineral is high.

  In addition, when the above-mentioned soaking liquid for the germination promotion treatment was used, the germination rate and GABA content of the germinated brown rice obtained were further improved when the red onion and / or onion or one containing the extract component was used. It will be a thing. Furthermore, functional components such as quercetin derived therefrom are added.

<Food &Drink>
The germinated brown rice rice obtained as described above can be processed into bread, noodles, confectionery, sheet-like food, soup-like food, etc. by using it alone or by adding to rice flour or wheat flour. Moreover, the obtained germinated brown rice can be used as a powder pulverized after drying. In addition, germinating brown rice rice and the dry powder can be mixed and used.

In the case of germinated brown rice processed foods, 25% by weight of rice is used in view of the effectiveness of GABA and other functional ingredients, the effect of improving taste by amino acids and oligosaccharides, and the physical properties of processed rice-containing products. It is preferable that 40% by weight or more of the rice is the germinated brown rice.

  Embodiments of the present invention will be described below, but the present invention is not limited to these examples.

<Example 1> (Integrated rapid production of germinated brown rice for 6 hours and 20 minutes)
Wash 20g each of Koshihikari and Hoshiyutaka brown rice, absorb water for 2 hours, slowly freeze in -20 ° C freezer, put in rice cooker, add 900ml water, and soak in warm water at 37 ° C for 4 hours . Next, rice was cooked over 140 minutes under the heating conditions shown in mode 2 of FIG. These photographs are shown in FIG.

As a result, germinated brown rice was obtained for both Koshihikari and Hoshiyutaka. In addition, as a comparison object, Koshihikari cooked directly by adding 1.5 times the amount of water with a normal electric rice cooker (Toshiba RC300) did not become germinated brown rice (FIG. 3).
From this result, conventionally germinated brown rice was prepared by immersing overnight in warm water, then being marketed after washing and heating, and after being purchased and cooked again in an electric rice cooker etc. According to the method of the present invention, it was shown that it was possible to eat germinated brown rice in a shorter time without changing the solution after the start of immersion.

<Comparative example 1> (Slow heating of super-hard rice EM10)
After washing 20g of brown rice of EM10, which is super hard rice, and absorbing water for 2 hours, it was slowly frozen in a freezer at -20 ° C, put into the same rice cooker as in Example 1, 900 ml of water added, 30 ° C, It was heated slowly at a temperature of 40 ° C., 50 ° C., 60 ° C., 70 ° C., 80 ° C., and 90 ° C. for 2 hours over a total of 14 hours, and finally at 100 ° C. for 15 minutes.
As a result, EM10 brown rice sprouted as shown in FIG. 4, but an unpleasant odor was generated, the components were dissolved in the immersion liquid and became cloudy, and the brown rice grains collapsed, making them unfit for consumption. It was.

<Comparative example 2> (Rapid heating of super-hard rice EM10)
After washing 20g of brown rice of EM10, which is super hard rice, and absorbing water for 2 hours, slowly frozen in a freezer at -20 ° C, put it in the same rice cooker as in Example 1, add 900 ml of water, Immersion at 40 ° C. for 1 hour. Next, the temperature was raised from 40 ° C. to 100 ° C. over 10 minutes, and then heated at 100 ° C. for 15 minutes.
As a result, as shown in FIG. 5, although the turbidity of the immersion liquid was small, the brown rice grains hardly germinated and were hard and unfit for consumption.

<Example 2> (Physical properties of Koshihikari germinated brown rice with different heating temperature conditions)
After 200 g of Koshihikari brown rice was washed and slowly frozen in a freezer at −20 ° C., it was placed in a rice cooker, 400 ml of water was added, and it was immersed at 38 ° C. for 4 hours. Subsequently, it heated on three conditions (modes 1-3) shown in FIG.
The physical properties of the obtained brown rice were measured with a Takeshimo electric tensipressor. The measurement method was based on the conditions of Okadome et al. (H. Okadome, H. Toyoshima, K. Ohtsubo, Multiple measurements of physical properties of individual cooked rice grains with a single apparatus, Cereal Chemistry, 76 (6), 855-860, 1999). The results are shown in FIG. In FIG. 6, H1 is the hardness of the cooked rice grain surface, H2 is the hardness of the cooked rice grain, S1 is the stickiness of the cooked rice grain surface, S2 is the stickiness of the cooked rice grain, and Balance H1 is the cooked rice grain surface layer. Of (stickiness / hardness) and Balance H2 represents (stickiness / hardness) of the whole cooked rice grain.

As a result, the germinated brown rice cooked under the condition of mode 2 (B in FIG. 6) was the softest, sticky, and excellent in taste.
In addition, in the case of mode 1 (A in FIG. 6) and mode 3 (C in FIG. 6), germination of brown rice was insufficient, compared with mode 2 (B in FIG. 6), and it was hard and weak. .

<Example 3> (Koshihikari germinated brown rice with water absorption and freezing treatment)
When Koshihikari brown rice was cooked under the conditions of mode 2 of Example 2, the pretreatment conditions were examined.
In pretreatment condition A, the film was immersed at 38 ° C. for 4.5 hours. Under pretreatment condition B, brown rice was slowly frozen at −20 ° C. for 1 hour without being washed or immersed in water, and then immersed at 38 ° C. for 4.5 hours. Under pretreatment conditions C, the rice was washed and sufficiently absorbed, and then slowly frozen at -20 ° C for 1 hour and immersed at 38 ° C for 4.5 hours.
Next, after Koshihikari brown rice subjected to these three types of pretreatment was cooked in mode 2 of Example 2, the physical properties of the cooked rice were measured with a tensipressor.

As a result, as shown in FIG. 7, it was more sticky and tasted better when it was slowly frozen after water absorption treatment (pretreatment condition C) and when it was not frozen (pretreatment condition A). It was. On the other hand, when it was frozen without water absorption (pretreatment condition B), the rice grains became hard and the effect of freezing was not recognized.
GABA content is 8mg / 100g (dry weight) for pretreated condition A, 11mg / 100g (dry weight) for pretreated condition B, 15mg / 100g (dry weight) for pretreated condition C. Met.
From these results, germination is promoted by slow freezing after water-absorbing in washed rice, and tissue destruction caused by ice crystals improves the rice physical properties and GABA-producing enzyme actively produces GABA. It was shown to do.

<Example 4> (Sprouting promotion effect by red onion)
Wash 200g brown rice of Koshihikari, Chunyang, Hoshiyutaka, Yumeyoku and Milky Queen, slowly freeze them in a freezer at -20 ° C, and then add 2% by weight of red onion aqueous solution (pH5.9) And was kept at 37 ° C. for 2 hours. Subsequently, it heated for 120 minutes on the conditions of the mode 2 of Example 2. FIG.
As a result, the germinated brown rice cooked in this way has a high germination rate of about 70% (Koshihikari) to 90% (Hoshiyutaka), 15mg / 100g (dry weight) or more of γ-aminobutyric acid and 12mg / 100g ( Dry weight) More quercetin was included, and the cooked rice had a good taste.
From this result, it was shown that the germination rate of brown rice and the functional components of cooked rice can be improved by using an aqueous solution containing red onion.
It was also shown that it was possible to eat germinated brown rice 4 hours after the start of soaking.

<Example 5> (Sprouting promotion effect by slow freezing treatment)
In 2008, we washed dreamed brown rice from Niigata Prefecture. Thereafter, under pretreatment condition A, the film was immersed overnight at 15 ° C. and then immersed in warm water at 37 ° C. for 4 hours. In pretreatment conditions B to E, after being immersed at 5 ° C. overnight, it was placed in a freezer at −20 ° C., and 30 minutes (condition B), 60 minutes (condition C), 90 minutes (condition D), 120 minutes ( Condition E) After performing a low-temperature treatment of slowly freezing, each was immersed in hot water at 37 ° C. for 4 hours.
Next, these germinated brown rice samples were cooked under the conditions of Mode 2 using a heating rice cooker with a temperature controller. The germination rate after cooking rice is shown in FIG.
As a result, as is apparent from FIG. 8, germination was most promoted in the sample that had been subjected to the 30 minute freezing treatment, and in the order of 60 minutes, 90 minutes, and 120 minutes.
In addition, when not performing low temperature processing or slow freezing (pretreatment condition A), germination was not seen even 4 hours after the hot water immersion.

<Example 6> (Improvement of germinated brown rice physical properties by slow freezing)
In 2008, brown rice from Kyushu University EM10 was washed. Thereafter, under pretreatment condition A, after low-temperature treatment was performed at 5 ° C. overnight, the substrate was immersed in hot water at 37 ° C. for 4 hours. In pretreatment conditions B to D, after being immersed at 5 ° C. overnight, put in a freezer at −20 ° C. and slowly freeze for 30 minutes (condition B), 60 minutes (condition C), and 90 minutes (condition D). After performing the low temperature treatment, it was immersed in 37 ° C. hot water for 4 hours.
Subsequently, these germinated brown rice samples were cooked under the condition of Mode 2 using a heating rice cooker with a temperature controller. Then, the physical properties of each cooked rice can be expressed by the tensipressor multiple accumulation byte method (H. Okadome, H. Toyoshima, K. Ohtsubo, Multiple measurements of physical properties of individual cooked rice grains with a single apparatus, Cereal Chemistry, 76 (6) , 855-860, 1999). The measurement results are shown in FIG.
As a result, as is apparent from FIG. 9, it was shown that the hardness of the germinated brown rice became 1 kgw / cm ² or less and the physical properties of the rice were remarkably improved by slow freezing.

<Example 7> (Comparison with quick freezing with liquid nitrogen)
Similarly to Example 3, when Koshihikari brown rice was cooked under the conditions of Mode 2 of Example 2, the pretreatment conditions were examined. In pretreatment condition A, the film was immersed at 38 ° C. for 4.5 hours. In the pretreatment condition B, after being frozen instantaneously with liquid nitrogen, it was immersed at 38 ° C. for 4.5 hours. Under pretreatment conditions C, the rice was washed and sufficiently absorbed, and then slowly frozen at -20 ° C for 1 hour and immersed at 38 ° C for 4.5 hours.
Next, after Koshihikari brown rice subjected to these three types of pretreatment was cooked in mode 2 of Example 2, the physical properties of the cooked rice were measured with a tensipressor.
As a result, when it was slowly frozen after the water absorption treatment (pretreatment condition C), it was more sticky and tasted better than when it was not frozen (pretreatment condition A). On the other hand, in the case of instant freezing with liquid nitrogen (pretreatment condition B), compared with the case of slow freezing (pretreatment condition C), the effect of improving rice physical properties by freezing was not recognized.
GABA content is 8mg / 100g (dry weight) for pretreatment condition A, 12mg / 100g (dry weight) for pretreatment condition B, 15mg / 100g (dry weight) for pretreatment condition C. Met.
From these results, germination is promoted by slow freezing after water-absorption in washed rice, and tissue destruction caused by ice crystals improves the rice physical properties and GABA-producing enzyme actively produces GABA. It was shown to do.

<Example 8> (Steamed bread using germinated brown rice rice powder)
First, germinated brown rice cooked with EM10 from Kyushu University was prepared in the same manner as in D of Example 6. This germinated brown rice was freeze-dried and then pulverized with a cyclone mill manufactured by UDY to obtain a dried powder of germinated brown rice.
Next, the dough is prepared by adding 30g of 'dried powder of germinated brown rice', 10g of sugar, 2g of baking powder and 3g of skim milk to one egg (about 60g with water), and Tefal's electric steamer (ultra compact) Steamed for 25 minutes to produce steamed bread.
In addition, as a comparative example, steamed bread was manufactured with the same prescription using commercially available rice flour (Hamari strong rice flour) or wheat flour (Nisshin Flour Camellia).
These photographs are shown in FIG.

Moreover, the GABA content in the powder obtained by freeze-drying the steamed bread obtained above and pulverizing with a cyclone mill was measured by high performance liquid chromatography.
As a result, it is 0.5 mg / 100 g in the case of wheat flour, 0.7 mg / 100 g in the case of commercially available rice flour mixture, and 12.2 mg / 100 g in the case of germinated brown rice of the present invention example, which is significantly larger than the comparative example Contains GABA.
Moreover, as a result of the sensory test by six professional tasters, the steamed bread of the example of the present invention was stronger in sweetness and umami than the steamed bread of the comparative example.

<Example 9> (Rice-containing noodles using germinated brown rice)
First, germinated brown rice was prepared in the same manner as in Example 6D. 100 g of this “germinated brown rice” and 100 g of commercially available wheat flour (Nisshin Flour Camellia) were mixed, 6 g of salt and 108 g of lukewarm water were added, and a dough was prepared using a Tescom stick blender. The dough was allowed to stand overnight in a refrigerator and cured, and then 2 mm rice flour-containing noodles were produced using an imperia pasta machine.
The produced noodles were boiled quickly and had a strong umami taste.

<Example 10> (Bread using germinated brown rice)
First, germinated brown rice was prepared in the same manner as in Example 6D. Add 360g of commercially available flour (Nisshin Flour Camellia), 1.5g of salt, 8.5g of nonfat milk, 15g of unsalted butter, 17g of sugar and 3g of bread yeast to 360g of this 'germinated brown rice rice'. The bread (SD-BH101) was used to produce bread.

The specific volume of the produced bread was measured by the plant seed replacement method. As a result, the specific volume of the bread was 4.1.
In addition, as a result of tasting by six people, the physical properties such as hardness and elasticity were the same as those of commercially available breads, and the appearance and taste were evaluated to be superior to those of commercially available breads.

  The present invention enables rapid production of germinated brown rice, and can improve the flavor, physical properties, hygiene, and functional component content of germinated brown rice. This is expected to contribute to the expansion of consumption of germinated brown rice and processed rice foods using it.

Claims (7)

The rice washing or brown rice immersed in the water in the water, after low-temperature treatment at 0 ℃ below ~-80 ° C., to cooking from encourage germination was immersed in hot water of 30 to 55 ° C., and the low-temperature treatment The method for producing germinated brown rice is characterized in that it is carried out under the condition that the water absorbed by the brown rice is slowly frozen .   The method for producing germinated brown rice according to claim 1, wherein the cooking is performed at a heating rate of 20 minutes or more for heating to 60 ° C when heating is started from 10 ° C.   The method for producing germinated brown rice according to claim 1 or 2, wherein the cooked rice is immersed in the hot water to promote germination and then directly cooked without changing the liquid.   Germination according to any one of claims 1 to 3, wherein brown rice is germinated and cooked quickly by setting the treatment time to immerse in hot water within 6 hours and the cooking time within 4 hours. A method for producing brown rice.   The method for producing germinated brown rice according to any one of claims 1 to 4, wherein the hot water contains red onion and / or onion or an extract component thereof.   The method for producing germinated brown rice according to any one of claims 1 to 5, wherein the brown rice is ultra-hard rice having a short amylopectin short chain.   The method for producing germinated brown rice according to any one of claims 1 to 6, wherein the low temperature treatment at 0 to 10 ° C is performed before the low temperature treatment at less than 0 ° C to -80 ° C.