JPS5852630B2 - Substance containing vitamins, amino acids, and acetic acid produced from brown rice, rice malt, and water - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a nutritional food produced from brown rice, rice malt, and water, which utilizes the abundant amino acids produced by efficient fermentation of brown rice.

As is well known, the outer skin and germ of brown rice contain abundant vitamins, amino acids, enzymes, etc.

However, brown rice is difficult to taste and digest, and it is generally difficult to use it as a staple food.

For this reason, Japanese people eat white rice, which is made by refining brown rice, as their staple food, but during the refining process, all the nutrients contained in the outer skin and germ of brown rice are removed, so if white rice is their staple food, vitamins, Nutritional deficiencies such as amino acids are likely to occur.

There is no need to discuss the harmful effects of vitamin deficiency, but amino acids are also essential nutrients for the human body.

It is known that the human body is made up of proteins, and that proteins are made up of 20 types of amino acids.

Animals synthesize these amino acids in their bodies from proteins in their food.

The same goes for the human body, but there are about 10 essential amino acids that cannot be synthesized within the human body, and these essential amino acids must be ingested through food.

The present invention is a nutritional food to compensate for nutritional deficiencies caused by the staple food of white rice.The vitamins contained in brown rice, the protein and starch of brown rice are combined with various amino acids and acetic acid through the action of protease and amylase in rice malt. The aim is to supply the nutrients of brown rice comprehensively and in a state that is easily absorbed by the human body.

BACKGROUND ART Conventionally, techniques have been known to utilize rice vinegar lees as food, focusing on the fact that various amino acids are contained in rice vinegar lees, which are produced as a by-product during the production of rice vinegar.

However, when fermenting brown rice, rice malt, and water as raw materials, there are technical difficulties as described below, and it has traditionally been considered difficult to brew rice vinegar using brown rice as raw materials.

In other words, similar to brewing rice vinegar using white rice as raw material,
When rice koji is sprinkled on the surface of fresh water poured into a container where brown rice and rice koji are placed, the rice grains contained in the rice malt absorb the water and come into contact with the air, and the protein in the rice grains becomes a source of nutrients and bacteria. There was a technical difficulty in that brown rice was not fully decomposed due to the easy propagation of brown rice, which inhibited fermentation.

For this reason, conventionally, to make fermentation easier, brown rice has been refined into white rice, which has been fermented as a raw material, but this naturally results in the loss of the nutritious germ and outer skin of brown rice. They could only produce foods with low nutritional value.

The present invention has succeeded in solving the deficiencies of conventional fermentation technology and producing highly nutritious fermented rice using brown rice as a raw material. Spraying only the resulting koji mold spores (bean sprouts) over fresh water prevents the invasion and propagation of bacteria, and promotes fermentation, allowing brown rice, which was traditionally difficult to decompose, to fully ferment and retain its nutritional value. It is characterized by being able to obtain highly fermented rice.

To explain in detail the embodiment of the present invention, the rice is simply washed to remove the deposits attached to the brown rice, soaked in fresh water for about 12 hours to shorten the steaming time, and then taken out into a strainer. The adhering water is dehydrated and this is steamed for about 1 hour to make perfectly steamed rice.

Next, in a ceramic container containing approximately 601 pieces of rice malt, 4.5~
Approximately 5.25 kg of steamed rice was placed on top of this rice koji, and then 3 ([') of fresh water was poured in and stirred to prevent the invasion of bacteria from the outside and the fermentation process. Approximately 0.75 kg of koji mold spores (bean sprouts) separated from dried rice malt are sprayed on the fresh water to prevent the volatilization of alcohol and acetic acid generated in the water and to promote the growth of acetic acid bacteria. .

In this state, the mouth of the container is covered with strong Japanese paper that has breathability, and the lid is placed on top of the Japanese paper to provide breathability inside the container, and kept at a temperature of about 18°C to 30°C for about 6 months. When left standing, the rice malt and steamed rice ferment due to the aeration and become fermented rice.

During this fermentation period, the proteins and starches in the steamed rice are converted to various amino acids such as aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, etc. due to the action of protease and amylase in the rice malt. , leucine, tyrosine,
It changes into phenylalanine, lysine, histidine, arginine, cystine, tryptophan, etc., and starch is decomposed into sugar, and yeast and acetic acid bacteria in the air act on the decomposed sugar, converting it into alcohol, and the inside of the container. Since air permeability is maintained, the alcohol further comes into contact with air and becomes an aldehyde, and a series of further reactions takes place, turning the fresh water into an acetic acid solution.

This acetic acid solution is taken out from the container together with the fermented rice and applied to an arbitrary compressor to separate the fermented rice from the acetic acid solution.The separated fermented rice is dried using an arbitrary dryer and then pulverized into a fine powder using a pulverizer to form a nutritional food.

The analytical test results of the nutritional food produced as described above are shown in the attached analytical test report.

In addition, Table 1 shows data comparing the data of this analytical test report with the amino acid content of white rice and brown rice.

As shown in the analytical test report, the nutritional food of the present invention contains essential amino acids such as arginine, lysine, histidine, phenylalanine, threonine, valine, methionine, isoleucine, and leucine, which cannot be synthesized in the human body.

As shown in Table 1, the value is nearly twice as high as that of rice or brown rice due to the decomposition action of degradative enzymes in rice malt.

Moreover, the nutritional food of the present invention is rich in not only amino acids, but also proteins, lipids, and various vitamins.
It is very good as a nutritional food.

In particular, since it contains nutritious food in a form that is easily absorbed by the human body, it is also effective as a nutritional source for weak bodies with weak digestive power and developing infants.

Furthermore, the nutritional food of the present invention exhibits an acidity of pH 3.5, prevents the growth of spoilage bacteria, etc. without adding spoilage-preventing additives, and has excellent efficacy in that it can be stored for a long time in its natural state. be.

The reason why the nutritional food of the present invention has excellent nutritional value is that, as mentioned above, instead of using rice malt itself, koji mold spores (bean sprouts) separated from dried rice malt are sprinkled onto fresh water. This is because it prevents the invasion and propagation of bacteria from the outside, and also prevents the volatilization of alcohol and acetic acid generated during fermentation, promoting the generation of acetic acid bacteria, and making it possible to fully ferment the brown rice that is the raw material. It is something.

Claims (1)

[Claims] 1 Koji obtained by leaving an appropriate amount of rice malt and steamed brown rice in a container that can maintain appropriate air permeability and temperature, adding an appropriate amount of clean water, and separating the rice from the rice malt over the clean water. A nutritional product made from brown rice, rice malt, and water, which is obtained by spraying mold spores (bean sprouts) and fermenting for a required period of time, then separating and drying the solids from the resulting mixture of fermented rice and acetic acid solution. food.