JP6607645B2 - Production method of brown rice with sealed pack - Google Patents

Description

The present invention, flavor stands out, nutritious, a long-term storage can also relate to how to produce the sealed packs brown rice you Kyoseru so the cooking required immediately edible.

Conventionally, instant rice cake with a packaging container sterilized under pressure and heat sterilization after mixing with rice cooked rice with an aqueous solution of starch degradation product or rice soaked in water is known (Patent Document) 1).
Here, the pressure and heat sterilization is performed in a heating state of about 105 to 135 ° C. under a pressure of 1.2 to 1.6 kg / cm ² for about 10 to 60 minutes. And before edible, it shall further be immersed in the hot water heated at about 100 degreeC for about 5 to 10 minutes.

This instant container with packaging containers is said to have the effect of preventing the breakage and taste of rice grains during production.
In addition, rice cooked in a sealed container, which is made by mixing extracted water, seasonings, etc. obtained from fermented tea material fermented with acid fermented milk against brown rice, sealed in a container in a heat-sterilized state Foods are known (Patent Document 2).

  In this case, the heat sterilization is performed by putting brown rice or the like into a sealed container and then heating at 118 to 122 ° C. for 50 to 80 minutes. However, it is also possible to use a method in which brown rice before being put in a container is heated and boiled at 100 ° C. for about 15 minutes in advance and then heat sterilized. Before edible, there is a description that heating is performed in the same manner as in the case of general retort foods, but heating is not necessary.

It is said that this cooked rice product in a sealed container has little boil-off, has a good flavor and texture, and has the effect of reducing the odor of brown rice.
In addition, as a general fermented food, for example, an enzyme component is added to boiled germinated brown rice to be saccharified, and this is mixed with a food to be fermented (eg amazake) (Patent Document 3).

  In order to germinate brown rice here, it is supposed that brown rice is immersed in warm water at 20 to 35 ° C. and then taken out from the warm water, and that the embryo portion is swelled by visual observation. In addition, if such germinated brown rice is mixed too much with the fermentation target ingredients, the taste and flavor will be reduced. And heating to cause sterilization and enzyme deactivation.

Japanese Patent Publication No. 56-17888 Japanese Patent No. 3610059 JP 2005-137318 A

The instant rice cake in a packaging container described in Patent Document 1 can be summarized as a cooked rice in a container and sterilized under pressure and heat, and the cooked rice food in a sealed container described in Patent Document 2 (O粥) can be summed up as having been sterilized by heating while also serving rice cooking after putting brown rice or the like cooked before cooking or in the middle of cooking.
In any case, since the porridge sealed in the container as a finished product has its enzyme function deactivated at the stage of being sterilized and heated, fermentation does not proceed thereafter. In addition, since no special process is set in the stage before sealing various foods into the container, it can be said that the rice cake itself is not subjected to an action such as fermentation.

In Patent Document 2, fermented tea material (described as “aged tea material” in the document is described as “fermented tea material” because fermentation using acid-fermented milk added from outside the tea material is used. However, it is assumed that the effect of fermentation remains on the tea material itself.
However, fermentation is mainly caused by alcohol, carbon dioxide, etc., and there are characteristics such as irritating odor and sourness that can be divided according to taste. Even if it spreads to brown rice, etc., it seems difficult to increase the flavor of rice cake after cooking (it can be pointed out that “fermentation” and “ripening” are different in this respect as well) ).

Of course, ingredients useful for health such as γ-amino entangled acid (hereinafter sometimes referred to as “GABA”) are rarely produced.
On the other hand, in patent document 3, since the enzyme component is added to brown rice and the fermentation object foodstuff which mixes brown rice also passes through the fermentation process, it can be understood that fermentation of brown rice is performed. However, since brown rice used for germination is used, there is a problem that bitterness is caused by that. In addition, as described above, fermentation produces a large amount of alcohol, carbon dioxide, and the like. In the first place, it can be said that the disclosed technology of Patent Document 3 is not for eating brown rice itself, but such disclosed technology is useful for extracting the taste of brown rice itself or increasing the nutritional value. No reference at all.

The present invention has been made in view of the above circumstances, and has a savory taste, high nutritional value, can be stored for a long period of time, and can be immediately used for cooking without cooking. An object of the present invention is to provide a “ method for producing brown rice with a sealed pack”.

In order to achieve the above object, the present invention has taken the following measures.
That is, in the method for producing brown rice in a hermetically sealed pack according to the present invention, brown rice, water necessary for cooking brown rice, and air necessary for causing degradation of the enzyme contained in brown rice, Put the pack in a pack, seal the pack in a state where the contents are not discharged, and leave the pack after sealing in a germination environment of brown rice that combines a temperature of more than 0 ° C. and less than 10 ° C. and a treatment time of more than 3 days. The pack is taken out from the germination environment in accordance with the timing of determination immediately before germination of brown rice, which has been obtained in advance, and the pack after removal from the germination environment is deactivated of the enzyme contained in the brown rice and sterilization conditions of miscellaneous fungi To the heating environment satisfying the above conditions, and the brown rice in the pack is cooked by the heating environment and the range in which vitamins B1 and E are maintained while the F value exceeds 4, the pack is added. It is characterized by being taken out from the thermal environment.

  Put brown rice, the amount of water required to cook brown rice, and the amount of air required to cause degradation of the enzyme contained in brown rice into a pack, and seal the pack so that the contents are not discharged. The pack after sealing is allowed to stand in a germination environment set to a temperature and treatment time suitable for the germination conditions of brown rice, and the pack is placed in the germination environment in accordance with a previously determined timing immediately before germination of brown rice. The unpolished rice in the pack is cooked by putting the pack taken out from the germination environment into a pressure resistant holder and holding it in a heating environment that combines a heating temperature exceeding 120 ° C. and a heating time exceeding 4 minutes. In addition, the enzyme contained in the brown rice is deactivated, and the range of vitamin B1 and E is maintained while the F value exceeds 4 in the heating environment. It is characterized by being taken out from the heating environment.

Salinity can also be added as an additive when brown rice, water, or air is added to the pack.
In the method for producing a sealed packed brown rice according to the present invention, the cooked brown rice is encapsulated in a non-water-permeable and non-breathable pack with the mouth closely attached, and 100 g of the brown rice Ru can be obtained sealed packs brown rice that γ- amino butyrate there is and the brown rice rice be less than 10mg exceed 3mg had bactericidal strength of greater than F values 4 contained.
In this sealed packed brown rice, vitamin B1 contained in 100 g of the brown rice can be 0.11 mg.

In the method for producing sealed rice in a sealed pack according to the present invention, it produces brown rice in a sealed pack that has a strong taste, high nutritional value, can be stored for a long time, and can be immediately used for cooking without cooking. it can be. The “brown rice with hermetically sealed pack” produced by the production method according to the present invention contains abundant γ-amino entangled acid, has a strong taste, and has a high nutritional value.

It is the flowchart which showed the manufacturing method of the brown rice with a sealed pack concerning this invention. It is sectional drawing of brown rice. It is the bar graph which showed the correlation with the state of brown rice, and GABA content. It is the sectional side view which showed an example of the holder | retainer used in the heating environment of the manufacturing method which concerns on this invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a flowchart showing a method for producing a sealed packed brown rice according to the present invention. As apparent from FIG. 1, in the method for producing a sealed packed brown rice according to the present invention, the pack 1 is specified after putting the food such as brown rice into the pack 1 and sealing it (steps 101 to 102). It is characterized in that it takes a procedure of keeping it in a stationary state under the environment (steps 103 to 104) and then heat-treating the pack 1 in another specific environment (steps 105 to 106).

  Also, in this procedure, when shifting to the next heat treatment after leaving the pack 1 (at the time of shifting from step 104 to step 105), promptly shift (useless things like holding for hours) Point) is also important. In other words, it is important to determine the timing when the stationary of the pack 1 is finished. Hereinafter, each step will be described in detail.

First, the pack 1 to be used has non-water permeability and non-breathability, and if the inside of the pack can be kept in a sealed state when the mouth is brought into close contact, the forming material or shape is particularly good. It is not limited. Therefore, for example, a resin bag or a metal container having a box shape, a cylindrical shape, or the like may be employed, including a resin bag.
In the preparation to pack 1 (step 101), brown rice, water and air are essential for the ingredients to be put into pack 1.

  Water is needed to cook brown rice. Air is necessary for causing the enzyme contained in brown rice to decompose. On the other hand, these water and air play an important role in keeping brown rice in a state where it can germinate. In general terms, it keeps brown rice alive. It will be necessary to keep.

The amount of brown rice is preferably about ¼ to ３ of the pack capacity set for an adult serving, for example. Specifically, when pack 1 is 300 ml, brown rice is about 100 g (95 g, etc.).
However, these are only examples, and the pack capacity can be reduced to half of an adult meal, 1/3 meal, etc., or to multiple people, and the amount of brown rice is not correlated with the pack capacity. It can be set as appropriate.

On the other hand, the amount of water can be changed as appropriate depending on how much the cooked brown rice is hardened. For example, in the case of a generally preferred hardness (an approximate guideline for “normal hardness”), the amount may be the same as that of brown rice (100 to 110 ml, etc.). If you want to reduce the amount of water, if you want to soften, increase the amount of water.
As for the amount of air, what is necessary is just to consider on the basis that the inside of the pack 1 is not evacuated, and the specific amount is not particularly limited. However, it is needless to say that the air amount is suppressed to such an extent that the pack 1 does not rupture under the heating environment.

In addition, salt can also be added to the pack 1 as an additive as needed. The salt content may be salt, crude salt, rock salt, or algal salt. In addition, an appropriate amount of red beans or black rice (ancient rice) may be added according to preference. Appropriately adding ingredients, seasonings, vegetables, etc. is not excluded.
In order to seal the pack 1 after putting brown rice, water, air, or the like (step 102), a sealing method corresponding to the shape of the pack 1 may be adopted. For example, in the case of the pack 1 in the form of a resin bag, the close state of the mouth of the pack 1 is obtained to the extent that the contents (brown rice, water, air, etc.) are not discharged by ultrasonic bonding or welding. To do.

In short, these steps 101 to 102 can be said to be a process for preparing the activity for germination of the brown rice 2 before cooking while preparing for cooking the brown rice 2.
The stationary of the pack 1 (step 103) is performed by managing the environmental temperature suitable for germination of the brown rice in the pack 1 and waiting for the elapse of the processing time when the combination with this temperature is optimal. Strictly speaking, it is ideal that the thermal conductivity, the light transmittance, and the like that are influenced by the material type and material thickness of the pack 1 are also managed. It is recommended to use a refrigerator or a heat storage for the place of rest.

  FIG. 2 is a cross-sectional view of the brown rice 2 (before germination). As shown in FIG. 2, the brown rice 2 has the entire endosperm 4 excluding the germ 3 covered with a cocoon layer 8 composed of a paste layer 5, a seed coat 6, and a fruit skin 7. Abscisic acid (hereinafter referred to as ABA) and phytic acid contained in a large amount in the cocoon layer 8 are considered to be one of the important components that promote germination in the germ 3. In other words, the need for the rice bran layer 8 is the reason for using the brown rice 2 in the present invention.

  However, research results that ABA is toxic and not suitable for food use are known. However, the germination of brown rice 2 reduces the toxicity due to ABA to a level that does not adversely affect the human body, phytic acid becomes an expression factor of vitamin B, and further changes in phytic acid cause brown rice It is also known that minerals contained in 2 are easily taken into the body as nutrients.

On the other hand, it has been reported that when unpolished rice 2 is germinated, γ-amino entangled acid (GABA) increases, and in addition to improving sweetness, in recent years it may be a useful component for health.
As shown in FIG. 3, it can be seen that the brown rice 2 has a GABA of 3 mg, while the germinated brown rice actually increases to 10 mg. In addition, the GABA of the germ rice from which the cocoon layer 8 is removed is 2.5 mg, and the white rice from which the whitening is further removed by removing the germ 3 contains only 1 mg of GABA.

The increase in GABA is due to the action of enzymes contained in brown rice 2 itself. In addition, the enzyme contained in the brown rice 2 has an action of degrading the protein of the brown rice 2 and changing to other amino acids. From these things, it can be said that the stationary process implemented by these steps 103-104 is a process for what is called "aging".
If this is the case, it can be said that it is sufficient to wait for the brown rice 2 to germinate in Step 104. Otherwise, the germinated brown rice 2 may have an increased bitterness, thereby reducing the taste. .

Therefore, in the present invention, in view of these complicated circumstances, while giving an environment for germination to brown rice 2, the timing immediately before germination is determined, and brown rice 2 is taken out from the germination environment at this timing. .
About the environmental temperature at the time of letting the brown rice 2 stand still, it is suitable to set it as less than 10 degreeC exceeding 0 degreeC. Preferably it is 3 to 7 degreeC. More preferably, it is around 5 ° C.

Below 0 ° C., the enzyme contained in the brown rice does not work sufficiently and germination does not proceed easily. Moreover, when it exceeds 10 degreeC, the miscellaneous bacteria in the pack 1 will grow at the power of the power, and there exists a situation that subsequent sterilization becomes very difficult.
Moreover, it is suitable to set it as the period over 3 days about the processing time (stationary time) at the time of standing brown rice 2 still. Preferably around 7 days. If it is less than 3 days, the change toward germination in the brown rice 2 is unlikely to occur, and the increase in GABA is not sufficient.

It should be noted that if the treatment time exceeds 7 days, the brown rice 2 is more likely to germinate.
By the way, if the processing time reaches 14 days, there are combinations with temperature, but brown rice 2 has germinated in most cases, so it can be said that the processing time is too long (the processing time can be reduced by setting the temperature low). If it is possible to make it more than 14 days, it is not possible, but it is rare.)

Whether brown rice 2 is in the stage immediately before germination may be determined by visually observing germ 3 or the like, but a combination of environmental temperature and treatment time (stationary time) is tested in advance. In addition, it is preferable to determine the determination time immediately before germination of the brown rice 2 from this test, and to make it based on this determination time.
After such a standing of the pack 1 is finished, the process proceeds to the heating of the pack 1 in the next step. This transition is preferably performed promptly. The reason for this is that the brown rice 2 has been released from the standing (ripening process) after seeing the timing immediately before the brown rice 2 germinates. This is because it makes you move forward.

  The heating of the pack 1 (step 105) is for cooking the brown rice 2 and cooking other ingredients. At this time, the temperature required for cooking brown rice 2 is also related to the temperature that deactivates the action of enzymes contained in brown rice 2 (water pH, salt concentration, enzymes contained in other ingredients, etc.) However, it is sufficient for the temperature to be about 70 ° C.), so the action of the enzyme inevitably stops simultaneously with the cooking of the brown rice 2 (excessive ripening is prevented).

The heating of the pack 1 also includes the purpose of sterilizing the various germs in the pack 1. Therefore, predetermined conditions (heating time and heating temperature) are required.
Specifically, it is preferable to set the F value for defining the sterilization strength of the retort food as a reference. The F value is [1] when heated for 1 minute at a heating temperature of 120 ° C. (may be 121 ° C.). According to the Japanese Food Sanitation Law, this F value is 4 or more for retort foods. The sterilization strength is required.

  Therefore, in the present invention, it is voluntarily specified as a combination of a heating temperature exceeding 120 ° C. and a heating time exceeding 4 minutes. However, since there is an error between the actual temperature of the brown rice 2 and the like heated and heated in the pack 1 and the external temperature of the pack 1, the external temperature of the pack 1 is actually 122 ° C. or higher in consideration of the safety factor. It was supposed to be able to hold for 5 to 10 minutes in a heating environment that reaches.

If the brown rice 2 in the pack 1 is cooked and the pack 1 is taken out from the heating environment at the time when the heat sterilization is sufficiently achieved, the “brown rice in a sealed pack” according to the production method of the present invention is completed.
In addition, it can be said that it is the most suitable to heat the pack 1 by adopting a method of passing and transporting the pack 1 over time while immersing the pack 1 in a storage tank (not shown) controlled to keep a predetermined temperature constant. A conveyor is provided in the storage tank, and a holder 10 illustrated in FIG. 4 may be attached to the conveyor at regular intervals in the feed direction.

The holder 10 has a container body 11 that has a water permeability and can accommodate the pack 1, a lid body 12 that closes the opening of the container body 11, and the container body 11 is closed by the lid body 12. There is a fastening tool 13 that sometimes presses and urges the lid 12 toward the container main body 11.
The container body 11 and the lid body 12 are connected to each other by a hinge 15 so that the lid body 12 swings and opens.

  The fastening tool 13 has a container side hook tool 17 swingably coupled to the container body 11 side and a lid side hook tool 18 swingably coupled to the lid body 12 side. The lid 12 is pressed against the container body 11 by the principle of the toggle mechanism (boost mechanism) by hooking the lever 19 connected to the lid-side hook device 18 while engaging the lid 18 with the load bearing protrusion 20 on the lid 12. It has become so.

  In such a holder 10, the pack 1 is accommodated in the container body 11, the lid 12 is closed, and the pack 1 is immersed in the storage tank (in the liquid storage) together with the holder 10. As a result, even if the inside of the pack 1 is heated and heated to increase the internal pressure, the pack 1 will not rupture, and the core of the brown rice 2 (endosperm) as if the rice cake was cooked in a pressure cooker. It becomes soft and soft until 4).

For the temperature control in the storage tank, for example, “a storage temperature management system and a storage temperature management method” disclosed in Japanese Patent No. 5134572 may be adopted.
The temperature management method disclosed in this publication prepares a heating solution in which a hydratable organic substance (for example, glycerin) and water are mixed so that the boiling temperature matches a set temperature (for example, 122 ° C.) that is a control target. Then, this heating solution is stored in a storage tank and kept boiling. Then, when the storage temperature rises above the set temperature, water is added to the storage tank so that the mixing ratio of the organic matter and water in the heating solution is returned to the initial preparation state.

  However, the adoption of this temperature control is not limited, and a method of suppressing the superheat with cooling water while heating the stored water with a heat source such as gas, etc., which is generally adopted, or into the heating chamber A method of sending hot air such as water vapor may be employed.

For the pack 1, a resin bag having a pack capacity of 300 ml was used.
In Pack 1, 95 g of brown rice, 100 to 110 ml of water, a small amount of air, and further appropriate amounts of red beans, black rice and algal salt were added.
The pack 1 was allowed to stand for 7 days in a refrigerator adjusted to a constant temperature of 5 ° C.
The pack 1 is heated by storing a liquid storage solution (heating solution) at 124 ° C. in a storage tank equipped with a conveyor with a holder 10 (illustrated in FIG. 4), and the pack 1 is stored in the storage tank for 10 minutes. This was carried out by the method of passing and transporting so as to be immersed.

The temperature control in the storage tank employs “Liquid storage temperature management system and storage liquid temperature management method” of Japanese Patent No. 5134572.
Actually, the pack 1 does not reach the specified heating temperature immediately after it begins to soak in the storage liquid. Therefore, as a guideline, the state at 124 ° C. continues for 10 minutes or longer. In consideration of the cooling time after heating, a heating process of 30 minutes was set as a whole.

The sealed packed brown rice produced in this way achieves a sterilization strength far exceeding the F value of 4 (F value of 10 or more), so the number of miscellaneous bacteria remaining in the pack 1 is substantially zero. As a result, it could be stored for about one year at room temperature. Thereby, it can be said that this brown rice with an airtight pack is suitable as a preservation food.
In addition, the present inventors conducted a component analysis on this sealed packed brown rice. The results are shown in Table 1.

As apparent from Table 1, many free amino acids (free arginine, free lysine, free histidine, free phenylalanine, free tyrosine, free leucine, free isoleucine, free valine, free alanine, free glycine, free proline, free glutamic acid, Free serine, free threonine, free aspartic acid) have been detected.
In addition, GABA as much as 7 mg has been detected as an amino acid different from these. Since a large amount of GABA is detected in this manner, blood pressure lowering action, neutral fat inhibiting action (such as prevention of obesity and diabetes), liver and kidney function, etc. Effects such as sleep disorder, autonomic ataxia, and suppression of climacteric antidepressant) can be expected.

  From this, when releasing the stationary of the pack 1, the process of determining just before germination of the brown rice 2 (see step 104 in FIG. 1) is that the brown rice 2 heads for germination, as described above with reference to FIG. This is brought about by a combination of innovative processes that completely avoid the various problems that occur when brown rice 2 reaches germination, while taking full advantage of the large increase in GABA. It can be said.

  As is apparent from the above detailed description, the method for producing a sealed packed brown rice according to the present invention has a strong taste, high nutritional value, can be stored for a long period of time, and can be immediately used for cooking without cooking. It is possible to produce unpolished rice in a sealed pack that can be made to stand. Moreover, the sealed packed brown rice produced by the production method according to the present invention contains abundant γ-amino entangled acid, has a strong taste, and has a high nutritional value.

By the way, this invention is not limited to the said embodiment, It can change suitably according to embodiment.
For example, as long as brown rice, water, and air are put into the pack 1, anything else may be put into the pack 1 with respect to devising the taste and texture.
In the pack 1, as long as it can be sealed, its material and shape are not limited.

  The method for heating the pack 1 is not limited to the one exemplified in the above embodiment.

DESCRIPTION OF SYMBOLS 1 pack 2 Brown rice 3 Embryo 4 Endosperm 5 Glue layer 6 Seed coat 7 Fruit skin 8 Straw layer 10 Holder 11 Container main body 12 Lid body 13 Fastening tool 15 Hinge 17 Container side hook tool 18 Lid side hook tool 19 Lever 20 Strengthening protrusion

Claims (3)

Put in the pack brown rice, the amount of water required to cook brown rice, and the amount of air required to cause degradation of the enzyme contained in brown rice.
Seal the pack so that the contents are not discharged,
Allowing the pack after sealing to stand in a germination environment of brown rice that combines a temperature exceeding 0 ° C. and less than 10 ° C. with a treatment time exceeding 3 days,
Take out the pack from the germination environment in accordance with the timing of just prior to germination of brown rice that was obtained in advance,
The pack after removal from the germination environment is transferred to a heating environment that satisfies the inactivation of the enzyme contained in brown rice and the sterilization of miscellaneous fungi,
The sealed rice pack is characterized in that the brown rice in the pack is cooked by the heating environment and the range in which vitamins B1 and E are maintained while the F value exceeds 4 is taken out from the heating environment. A method for producing brown rice. Put in the pack brown rice, the amount of water required to cook brown rice, and the amount of air required to cause degradation of the enzyme contained in brown rice.
Seal the pack so that the contents are not discharged,
Let the pack after sealing stand in a germination environment set to a temperature and treatment time suitable for the germination conditions of brown rice,
Take out the pack from the germination environment in accordance with the timing of just prior to germination of brown rice that was obtained in advance,
The pack taken out from the germination environment is put in a pressure-resistant holder and kept in a heating environment that combines a heating temperature exceeding 120 ° C. and a heating time exceeding 4 minutes, thereby cooking brown rice in the pack and brown rice Inactivate the enzyme contained in
A method for producing brown rice in a hermetically packed pack, characterized in that the range in which vitamins B1 and E are maintained while the F value exceeds 4 in the heating environment is determined and the pack is removed from the heating environment.   The method for producing a sealed packed brown rice according to claim 1 or 2, wherein salt is added as an additive when brown rice, water, or air is added to the pack.

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