JP6850526B2 - Rice and rice - Google Patents

Description

The present invention relates to rice and cooked rice, and more particularly to low-distance cooked rice and cooked rice. In the present invention, the low-divided rice refers to rice finished with a so-called yield rate of about 97% or more, which has a lower whiteness than the 3-minute-divided rice.

Most people in the world know that brown rice is good for your health. Dietary fiber intake is indispensable to prevent adult diseases, and it is known that brown rice contains a large amount of dietary fiber. In fact, brown rice contains more nutritional value than polished rice. By the way, according to the Standard Tables of Food Composition in Japan (hereinafter referred to as "5th Edition"), the total amount of dietary fiber is 0.5g / 100g for polished rice, 3.0g / 100g for brown rice, and 0 for polished rice for vitamin E. 1.2 mg / 100 g of brown rice is contained with respect to 1 mg / 100 g. However, brown rice is shunned by consumers and is rarely eaten. That is, although it is recognized that brown rice food is good for the body, it is not widely used. The reason is that it tastes bad and cannot be eaten deliciously due to the mouthfeel and the bran that remains in the mouth.

Therefore, in order to make brown rice easier to eat, it has been called "brown rice" instead of "brown rice" even if the surface of the brown rice is slightly peeled off. It should be.) And various rice milling (rice polishing) methods and equipment are open to the public.

For example, Patent Document 1 describes rice with germ obtained by grinding brown rice for the purpose of obtaining rice that is excellent in taste and texture, has high nutritional value, and can be prepared in a short time when cooking rice. It was refined by brushing the surface of brown rice and sharpening the surface. At least the peel layer was removed from the surface of brown rice, and all or 50% or more of the paste layer and 80% or more of the germ remained. The rice milled with germ, which is characterized by the fact that it is rice, is disclosed. Further, in Patent Document 2, for the purpose of maintaining the same taste and stickiness as white rice without losing the lipid and other nutrients of brown rice, the surface of brown rice is scratched to form the epidermis layer and the mesodermal layer of the pericarp. After performing a grinding process that makes it easier to peel off, the rice and rice are rubbed together to remove the epidermis layer and mesocarp layer of the pericarp, leaving the lateral cell layer and tube cell layer, as well as the germ part. The rice produced by the method of practice is disclosed.

Both of those disclosed in Patent Document 1 and Patent Document 2 seem to be trying to peel off the peel of the surface layer of brown rice, thereby increasing the water absorption of brown rice and further improving the taste. However, this will drastically reduce the essential dietary fiber, and the benefits of brown rice diet will be halved. It seems that this is because there is no idea of leaving the dietary fiber of brown rice, and the focus is solely on making it easy to cook and easy to eat.

On the other hand, Patent Document 3 describes a first rice milling means for grinding a film made of a wax component formed on the outer surface of brown rice and the first rice milling means for the purpose of improving the taste of brown rice during cooking. A second rice milling means for pressurizing, mixing and stirring the rice grains to be sent together with the powder to adsorb and remove oils and fats on the powder, a powder supply means to the second rice milling means, and the second rice milling means. A delicious rice production apparatus characterized in that a group of rice grains sent from the means is pearled in a high-pressure cold air blowing atmosphere and a third rice milling means for separating and removing bran and the powder from the rice grains is disclosed. ing.

In Patent Document 3, it is described that only the film (wax film) composed of the wax component on the surface of brown rice is removed by the first rice polishing means. However, this is just a theoretical proposal and there is a problem in its feasibility. The reason is that the thickness of the wax film covering the surface of the brown rice grain is assumed to be much thinner than at least 1/100 mm, and it seems easy at first glance to remove it uniformly from the surface. , Because it is difficult in reality. That is, the rice grains are not spherical and have an ellipsoidal shape like a rugby ball, so that the mottle is inevitably exfoliated, and it is inevitable to partially scrape the pericarp just inside the wax film. Therefore, Patent Document 3 also states, "In the present invention, the skin, bran layer, and glue powder layer (arryuron layer) of brown rice are cleanly removed from the delicious rice, and the endosperm portion is a protein sac of the glue powder layer (alluron layer). It meets the conditions that it is covered with body debris and that the protein sac that contains starch particles and forms the endosperm is not altered by the frictional heat during rice milling. " It is described (paragraph 0022 of Patent Document 3). Further, Patent Document 3 does not explain an example in which the peel is not exfoliated, nor does it explain how much essential dietary fiber can remain in brown rice grains.

According to the patented manufacturing method (see Patent Document 4), by removing only the wax layer of brown rice, a product that claims to be an epoch-making product that retains the advantages of brown rice and removes only the disadvantages is communicated. It is sold for sale. However, the processing method disclosed in Patent Document 4 is to polish brown rice to remove cellulose (dietary fiber) on the surface layer of brown rice, attach nutritional components, irradiate microwaves to heat the rice, and heat the brown rice. The rice grains are gelatinized by the steaming action of the water from the rice grains of the raw rice by heating, and the rice grains are impregnated with nutritional components, then cooled and dried to adjust the water content to a predetermined range. It is a processed rice with a separate addition of nutritional components.

Similarly, using a patented rice milling device (see Patent Document 5), the surface of the brown rice is cut with a light force while rotating the brown rice to remove only the wax layer of the brown rice, leaving the nutritional components of the brown rice untouched. Products that claim to be eaten without feeling are sold by mail. In the rice milling apparatus according to Patent Document 5, a net cylinder composed of a net is arranged inside the outer cylinder, a rotating drum is arranged inside the net body, and an input port for inserting untreated rice into the outer cylinder. An air supply port for supplying compressed air, a processed rice milling port, and an discharge port for discharging compressed air are provided, a spiral plate is attached around the rotating drum, and a cutting body is provided on the feed surface of the spiral plate. It is said that it was constructed by projecting.

Furthermore, as a new brown rice that has succeeded in improving functionality, bringing out deliciousness, and simplifying rice cooking while maintaining the nutritional value of brown rice, it is said to be based on the technology according to Patent Document 6. Products are introduced on the Internet. The invention according to Patent Document 6 is a cooking apparatus for treating foodstuffs in a cooking chamber in which the foodstuff is maintained at a temperature of 20 ° C. or higher and lower than 100 ° C. and filled with saturated moist air.

Japanese Patent No. 4300555 Japanese Patent No. 3255631 Japanese Unexamined Patent Publication No. 2004-160345 Japanese Patent No. 3881637 Japanese Patent No. 3379012 Japanese Patent No. 5130363

None of the above-mentioned prior arts have reached a level that is acceptable to consumers. This is clear from the fact that even if you look around the market, you can see only a few sachets sold by mail order, which you do not usually see at mass retailers.

An object of the present invention is to provide rice that is as easy to cook as polished rice, is delicious, and contributes to the health promotion of the people, while retaining the nutritional value of brown rice as much as possible.

As a result of diligent studies by the present inventor to achieve the above object, measurement by a taste meter, which was impossible with conventional brown rice or low-divided rice by peeling the surface of rice evenly and slightly, was possible. It was possible to obtain rice that was as delicious as white rice and was rich in dietary fiber.

Here, the taste meter was released by Toyo Rice Milling Machine Co., Ltd. (currently Toyo Rice Co., Ltd.) in 1990, and is not only sold today, but also most often because it best matches the taste and sensation of human beings. It is a measuring instrument that numerically measures the degree of taste of white rice (raw rice), which is used by consumers in Japan. The principle is as shown in Japanese Patent No. 1886306 (Japanese Patent Publication No. 06-012331), which is a method of converting rice into rice and determining the taste of the rice from the amount of reflected light. The white rice of the raw rice to be measured is put in the ring-shaped container shown in No. 1985362 (Japanese Patent Publication No. 7-6890), and the measurement is carried out in the manner described in Japanese Patent No. 2654704. When this taste meter is used, a remarkable difference occurs between the rice of the present invention and the rice from which the surface layer of brown rice has been removed (hereinafter referred to as "conventional rice"), which is sold in advance. That is, the taste meter originally measured raw rice of white rice and could not be measured as brown rice. However, surprisingly, even when the rice of the present invention was put on a taste meter, it could be measured normally. This is because the rice of the present invention is not different from brown rice when viewed with the naked eye, and although it is undeniably "brown rice" in this state, it can be said that the rice falls into the category of "white rice" after being cooked. It was a milestone shown. In other words, in the taste meter, white rice of raw rice is sealed and filled in a container whose side of the ring can be opened and closed with a lid, and then soaked in boiling water for a certain period of time. The rice grains inside are submerged in water and heated with water to form a half-cooked rice. Then, even if the lid on the side is removed, the rice grains remain in the ring in the shape of a half-rice-like mass due to expansion and increase in viscosity, and maintain that shape, so shine a light beam on the surface. It is a mechanism to measure. However, in brown rice and low-divided rice, even if it is heated with water, it expands slightly and its viscosity does not increase, and when the lid on the side is removed, it collapses into pieces, so the taste meter is fine for brown rice. It was a measuring instrument that made white rice and measured the polished rice. In order to confirm the difference between the rice of the present invention and the conventional rice, when the conventional rice was measured with a taste meter, as expected, all the rice grains did not have viscosity and swelling, so that they fell apart from the inside of the ring-shaped container. It was unmeasurable.

On the other hand, the present invention is as follows [1] to [8].
[1] no wax layer covering the surface of brown rice, not necessarily bran layer over the entire surface of the rice grains is uneven peeling, residual exists dietary fiber are contained 1.7g or more per 100 g, the yield rate Rice that has been finished to 97% or more (excluding those with all peels removed).
[2] The rice according to [1] above, wherein the yellowness of the cooked rice is 32 or less (however, 142 g of rice is used for the rice cooker ECJ-AS3 manufactured by Sanyo Electric Co., Ltd., and the rice is 2 relative to the weight of the rice. . Add 4 times more water, soak for 1 hour and cook rice).
[3] The rice according to the above [1] or [2], wherein the cracking ratio of cooked rice grains [number of cracked rice grains / number of unbroken rice grains] is 0.3 or less (however, the rice grains are 142 g of rice was cooked using Sanyo Electric's jar rice cooker ECJ-AS3, adding 2.4 times as much water to the weight of the rice, soaking for 1 hour, and then cooking the rice).
[4] The length of the cooked rice grains [the length of the cooked rice grains delivered / the length of the raw rice before cooking] is 1.7 times or more the length of the raw rice before cooking [1]. -The rice according to any one of [3] (however, 142 g of the rice grains are soaked for 1 hour using a jar rice cooker ECJ-AS3 manufactured by Sanyo Electric Co., Ltd., and 2.4 times as much water as the weight of the rice is added. After cooking rice).
[5] The rice according to any one of the above [1] to [4], which can be measured by a taste meter (Toyo taste meter MA-90 manufactured by Toyo Rice Milling Machinery Co., Ltd.).
[6] The rice according to [5], wherein the taste measured by the taste meter is 58 or more .
[7 ] Rice cooked with the rice according to any one of [1] to [ 6] above.
[ 8 ] With a yield rate of 97% or more, the wax layer on the surface of brown rice grains is peeled off, and the total content of dietary fiber remaining is 1.7 g or more per 100 g without unevenly peeling off the bran layer inside. In the rice manufacturing method
Between a milling cylinder that has a rice serving port and a rice discharging port and does not have a grain-like or linear protrusion on the inner surface, and a milling roll that is arranged inside the milling cylinder and has a ridge and a rice feed spiral on the outer surface. The brown rice grains are discharged by the pressing means provided at the discharge port while increasing the number of rotations of the polishing roll by using a rice mill in which the brown rice grains rub against each other in the polishing chamber, which is a space of the above. The brown rice grains in the milling chamber, which were continuously flowed from the rice feeding port, were agitated by the action of a milling roll that rotates at a high speed with an appropriate degree of filling, and the surface layer of each brown rice grain was covered over the entire surface. A method for producing rice, in which rice grains that are extremely thin and evenly peeled off are discharged from the discharge port.
Here, the measurement by the taste meter is as described above.
Further, in the present invention, the "total content" of dietary fiber is a value measured by requesting the Japan Food Research Laboratories or the Food Environment Inspection Association.
Usually, the content of dietary fiber is about 3.0 g / 100 g in brown rice and about 0.5 g / 100 g in completely polished rice.

Incidentally, the lowest value of the measured values in the azide meter has been designed for 40, the average value is set to 70. That is, the "taste" measured by the above-mentioned taste meter is based on Nihonbare from Hunan, Shiga Prefecture, which was the standard for average rice in the taste test by the former Food Agency, and is from Kamikawa, Hokkaido. It was created with Kitaake as a taste of 40 and Koshihikari from Uonuma, Niigata Prefecture as a taste of 88.
Therefore, if the taste is 58 or more, it can be said that the rice is delicious, which is almost the same as polished rice.

In the present invention, the "yellowness" of cooked rice was measured with a spectroscopic colorimeter SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in accordance with JIS Z-8722. The lower the value, the whiter the yellowness.
In the rice cooking in the present invention, 142 g of rice was cooked using a jar rice cooker ECJ-AS3 manufactured by Sanyo Electric Co., Ltd., water was added 2.4 times as much as the weight of the rice, and the rice was soaked for 1 hour. However, 1 cup of unwashed white rice was weighed with a measuring cup, water was added to the scale line of the inner pot, soaked for 1 hour, and then cooked.

Before Symbol as "total content of dietary fiber" is as described above. Further, in the present invention, the above-mentioned "cracking ratio of cooked rice grains" means that about a teaspoon of cooked rice is collected, placed in a carton, moistened with a few drops of water and loosened, and unbroken rice grains and cracked rice grains (fragments) are used. It is a value obtained by dividing the number of cracked rice grains by the number of uncracked rice grains, with each number being 1).

In the present invention, the "length of delivery of cooked rice grains" and "length of raw rice before cooking" are measured by 24 grains each with a digital display caliper (minimum display 0.01 mm) manufactured by Mitutoyo Co., Ltd. , The average value of the remaining 20 grains, excluding 2 grains from the shortest and 2 grains from the longest.

According to the present invention, it is possible to improve the difficulty of cooking, which requires soaking in water for 20 hours or more, which is a drawback of brown rice, and the point of poor taste, which is rich in dietary fiber and cracks of cooked rice grains. It is possible to provide rice that is small, swells straight, is fluffy and soft, is easy to eat, and can measure the taste with a taste meter like polished rice.

The schematic which shows the shape of brown rice. A photograph of brown rice grains pressed from above with a glass plate. A photo of cooked rice with various types of rice. Photograph of raw rice before cooking rice of various rice. It is a schematic cross-sectional view which shows an example of the rice milling machine used for the production of rice of this invention, (a) side sectional view, (b) is the I-I enlarged sectional view in (a).

Hereinafter, the present invention will be described in more detail.

Prior to the description of the "rice" of the present invention, first, "brown rice" will be described.

<Brown rice organization>
From the surface, brown rice grains consist of starch storage cells of endosperm wrapped by epidermis, mesocarp, lateral cell layer, tube cell layer, seed coat, glue powder layer, and subglue powder layer. The view is that when considering the taste of brown rice, the grains of brown rice should be divided into the following three layers.

That is, the surface of brown rice grains is covered with a very thin wax layer, and inside the layer is a bran layer made of pericarp or the like, and in the deep part thereof is endosperm mainly composed of starch. The brown rice grain is composed of these three layers. The characteristics of each layer are shown in a table (see Table 1).

<Characteristics of brown rice shape>
As shown in FIG. 1, the brown rice grain is not spherical, but has a shape like a rugby ball slightly flattened. Therefore, when a group of brown rice grains is placed slightly more than the container and a transparent glass plate is placed from above to apply pressure, the brown rice grains are oriented so that most of the grains lie sideways as shown in the photograph shown in FIG. Become. This feature is a very important requirement when considering the improvement of the taste of brown rice, although it is not well known so far.

<Rice taste>
When brown rice is completely polished, bran and germ are removed, so that the yield rate is reduced by about 10% to about 90%. Therefore, theoretically, 5-minute-boiled rice is rice that has been pearled to a state of decreasing by 5%, 7-minute-boiled rice is 7%, and 3-minute-boiled rice is 3%, respectively. It is the refined rice. However, there is no definition of split rice, and it seems that low-split rice with a yield rate of about 97% is generally called 5-minute split rice. Even in the 5th edition, it is displayed that "the total amount of dietary fiber in 5-minute beaten rice is 1.4 g per 100 g", but in reality, the total amount of dietary fiber is 0 per 100 g in rice with a yield rate of 95%. This is because there is only 9.9 g, and if you try to leave the amount of dietary fiber that is displayed in the 5th edition, the actual yield rate will be about 97% (theoretically, 3 minutes of mashed rice). Theoretically, there are 1-minute and 2-minute rice, but in reality, germ-polished rice that has been refined to about 7-minute rice exists on the market, but less than that. It is not popular because it does not taste good.

In general, most rice is eaten in the form of cooked rice as it is, but until now, not only brown rice, but also germ rice and rice with embryos have been unpleasant on the surface of the rice grains. It has been said that this is because the rice bran layer remains in the rice. Therefore, it has been said that the thicker the bran layer remains, the less tasty it is. It was also consistent with the fact that the taste deteriorated as the yield rate increased from that of fully polished rice with the highest yield rate of 90% in the bran layer removal rate.

However, according to the research of the present inventor, the bad taste is not simply because the rice bran layer remains on the rice grain, but because the rice bran layer remains thick and the rice grain is cracked. Furthermore, the endosperm wrapped in the bran layer is prevented from expanding due to the pregelatinization of starch during rice cooking, and it does not stretch straight like the shape of rice grains of white rice, so the taste is unpleasant. is there. That is, even if the texture of human beings is the same, the texture changes completely when the shape and hardness change. For example, no matter how delicious rice is, if you grind it and eat it, anyone will know that it does not taste good. In short, if the shape of the cooked rice grains does not break and expands with the bran layer and grows long and thin like the shape of the rice grains of white rice, the taste is bad even if there is a bran layer on the surface of the rice grains. There is no such thing.

As described above, the present inventor elucidates the reason why the conventional rice (rice) with the remaining bran layer does not taste good, and in order to solve the problem, the bran layer is used as in the present invention. Even if it remained, the shape of the rice grains after cooking was straight and elongated like the rice grains of white rice. The details will be described below.

<Conventional technology>
As mentioned above, since there is a wax layer on the surface of brown rice, it takes about 20 hours or more to absorb enough water to the inside, so it is said that it is easy to cook rice quickly by removing the wax layer of brown rice. Products are sold by mail order (the above-mentioned "conventional rice"). The description of these conventional rice cooking methods indicates that rice can be cooked in the same time as white rice, or in 60 minutes or 30 minutes of immersion.

It is said that these conventional rices are processed so that the wax layer of brown rice is thinly scraped. However, since the taste is almost the same as brown rice, it is hardly popular. Conventionally, rice with a remaining bran layer has a poor taste in proportion to the thickness of the bran layer, and even germ rice finished in about 7 minutes has spread only slightly, and the bran layer is thicker than that. The remaining 6-minute to 1-minute rice is not found in the market. However, the present inventor stated that "the rice grains are not cracked or the bran layer is not stretched and sticks to the rice grains while remaining thick, so the taste is not good. If the rice grains are not cracked and the bran layer is stretched, the rice is white rice. It might be as delicious as the rice in the rice. "

The reason is as follows. Table 2 summarizes the properties of commercially available brown rice, split rice (conventional rice), ordinary polished rice, and the rice of the present invention, and the properties of cooked rice. A photograph of cooked rice is shown in FIG. 3, and a photograph of raw rice before cooking is shown in FIG.

The properties of rice and cooked rice shown in Table 2 are based on the following conditions (1) to (8).
(1) "Name", "Annual production of raw materials", "Raw material brand", "Contents", "Wash-free treatment", and "Dietary fiber" (excluding NO1 and 8) are the items indicated by the producer of those products. Described as it is.
(2) The "dietary fiber" of NO1 and NO8 was analyzed by the Japan Food Research Laboratories and the Food Environment Inspection Association. The NO6 was 7.0 g / 100 g in the product description, but when the actual product obtained was analyzed by the Japan Food Research Laboratories, it was 2.8 g / 100 g.
(3) For rice cooking, 142 g of rice was cooked using a jar rice cooker ECJ-AS3 manufactured by Sanyo Electric Co., Ltd., 2.4 times as much water as the weight of the rice was added, and the rice was soaked for 1 hour and then cooked. However, for the polished rice of NO7, 1 cup was weighed with a measuring cup, water was added to the scale line of the inner pot, and the rice was cooked after being soaked for 1 hour.
(4) "Rice-cooked rice cracking ratio" is to collect about a teaspoon of rice in a carton, moisten it with a few drops of water, loosen it, and divide it into unbroken rice grains and cracked rice grains (fragments are also counted as one). Both grains were set to 1, and the number of broken rice grains was divided by the number of unbroken rice grains.
(5) "Raw rice length" and "rice grain length" were measured with 24 grains each using a digital display caliper (minimum display 0.01 mm) manufactured by Mitutoyo Co., Ltd. The average value of 20 grains excluding 2 grains from the long one was recorded.
(6) “Yellowness of cooked rice” was measured with a spectroscopic colorimeter SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. in accordance with JIS Z-8722. The lower the yellowness value, the whiter the color.
(7) “Moisture content of rice cooked with raw rice” was measured and recorded with a moisture meter MX-50 manufactured by A & D Co., Ltd.
(8) "Taste" was measured with a Toyo taste meter MA-90 manufactured by Toyo Rice Mill Co., Ltd.

That is, Photo 1 of FIG. 3 is sold as cooked rice grains of untreated brown rice (NO1 in Table 2, Photo 1'in FIG. 4), and Photo 2 to 6 of FIG. 3 are sold with the wax layer removed. Rice grains cooked from brown rice (conventional rice; NO2 to NO6 in Table 2, Photo 2'to Photo 6'in FIG. 4), and Photo 7 in FIG. 3 are white rice (NO7 in Table 2, Photo 7'in Fig. 4). It is a cooked rice grain. The photographs of the rice grains in FIG. 3 were taken by putting the rice scooped up with a small spoon into a black carton, dropping a small amount of water droplets and diffusing it to make the shape of the grains easy to understand. From the photographs taken at the same magnification, it is clear that all of them are Japonica rice, so they are short grain rice, and the length of raw rice is about 5 mm (* 5 in Table 2). In the state of rice, none of them were cracked (Photos 1'to 8'in FIG. 4). However, when they are cooked to make rice, not only is the white rice in Photo 7 almost unbroken, but the whole grains are straight and elongated, while the other rice in Photos 2 to 6 will eventually be cooked. There was nothing that was cracked or bent and stretched straight and elongated, and if you look closely, the color of the unbroken rice grains is almost the same as the color of brown rice (see Fig. 3, but the attached drawing is Since it is monochrome, it is difficult to distinguish the color from the drawing, but the original of the photograph is color.) The brown rice in Photo 1 does not grow like the white rice in Photo 7, but the closer it is to the white rice, the less cracking it has.

<Approach of the present invention>
(1) From the above situation, first, the untreated brown rice in Photo 1 cannot absorb sufficient water in the rice grains even during the rice cooking process due to the wax layer, so that the endosperm cannot swell and is not torn. However, since the bran layer remains thick, not only does the residue accumulate in the mouth, but the rice grains are not swollen, so it is hard and the taste is poor. Of course, it is natural that it cannot be measured with a taste meter. is there.

(2) Next, the brown rice from which the wax layer was removed in Photos 2 to 6 has many cracks. Considering the reason, since there is no wax layer, boiling water rapidly infiltrates into the endosperm during the rice cooking process, and it becomes pregelatinized and tries to expand rapidly, so it expands rapidly and the bran layer covering it is like a balloon. It swells and is pulled, and bursts from the center of the rice grain body where the bran layer is thin. Since the endosperm is exposed in the ruptured cross section, water absorption from this part becomes active, and the endosperm in this part absorbs more hot water than necessary and swells excessively. On the other hand, since the bran layer after rupture is not pulled at all, it hardly stretches and remains thick on the endosperm. In addition, the rice grains that have not been cracked have to be rice grains with insufficient water absorption due to the insufficient amount of water absorbed by the cracked rice, and become hard rice grains. Therefore, as a whole, the rice grains are excessively swollen. Since it is mixed rice with hard rice grains, it does not taste good, and it has little swelling and stickiness, so it is obvious that it cannot be measured with a taste meter like brown rice.

It should be noted that the cause of the rupture was that the central part of the body of the rice grain was thin, which is presumed as follows. That is, although there are various methods in the process of peeling the wax layer on the surface from the untreated brown rice grains, in each case, a certain amount of pressure must be applied to the rice grains, and in that case, the awareness of uniform peeling is conscious. Otherwise, as shown in the photograph of FIG. 2, when pressure is applied to the rice grain group, each grain is oriented sideways. Further, as shown in FIG. 1, since the shape of the rice grain is bulging in the middle like a rugby ball, the surface of the central part of the body of the rice grain is inevitably scraped thicker than other parts in the dewaxing step. As a result, the bran layer in that part is thin, and when it is pulled, it tears from there.

In short, when rice is cooked with the bran layer in the center of the body in the lateral direction of brown rice thinly shaved, the weak part of the bran layer bursts when the endosperm expands in the process. Since this occurs at an early stage of rice cooking, the cooked rice cracks, and the bran layer remains thick, leaving residue in the mouth, which is unpleasant and cannot be measured with a taste meter. It becomes brown rice.

(3) Therefore, the present inventor stretches the bran layer softened with boiling water if there is no cracking part when the endosperm expands, even if the rice has a thick bran layer, because the rice is low-split. I thought that if it was stretched to the same extent as the above, the bran layer would become thinner, and if that happened, the rice grains would not crack, the endosperm would swell, and the stickiness would increase, so the taste would improve. Therefore, the wax layer on the surface of brown rice is peeled off in order to enhance the water absorption, but the emphasis is on peeling the surface layer part uniformly. However, if the requirements are narrowed down to that extent, there are many means for achieving the purpose, but the present inventor has adopted the method of peeling from the surface of rice grains evenly and thinly, as shown in Examples described later. As shown in Photo 8'of FIG. 4, the rice of the present invention thus obtained has the same appearance as ordinary brown rice, but the cooked rice is shown in Photo 8 of FIG.

As is clear from Photo 8 of FIG. 3, the rice grains of white rice in Photo 7 are elongated and elongated, and the bran layer is stretched and thinned. Therefore, conventional brown rice (Photos 2 to 2 in FIG. 3). It is much whiter than Photo 6), it is 30.2 even when measured with a yellowness meter, and it is sticky and has a good taste, and it can be measured with a taste meter like completely polished rice.

<Differences from conventional low-yielding rice: Summary>
The differences between the rice of the present invention and the conventional rice are summarized below.
[1] The rice of the present invention is characterized by thinly peeling the surface of brown rice grains (so-called rice finished with a yield rate of 97% or more), but peeling it evenly.
(1) However, there is also a conventional rice described that the surface of brown rice is thinly peeled off. However, in the view of the present inventor, none of them are evenly peeled off. The reason for this is that it is not clear in the state of raw rice, but it is clear in the state of cooked rice grains. That is, as shown in Photo 8 of FIG. 3, the rice grains obtained by cooking the rice of the present invention have almost no “cracking” like the rice grains of white rice shown in Photo 7, and have the shape of the rice grains of white rice. Similarly, it is elongated without bending. On the other hand, as shown in Photo 2 to Photo 6 of FIG. 3, the low-divided rice of NO2 to NO6, which is the conventional rice, has the rice grains shrunk, bent, or cracked if it is worse. Or From this, it is considered that the surface of brown rice is not evenly peeled off in any of the conventional rice.

(2) If the surface of the brown rice grains is not evenly peeled off, the portion that has been peeled off only thinly does not easily expand because it is difficult to absorb water during rice cooking. On the other hand, the thickly peeled part expands as a result of the rapid water absorption.

(3) In this way, if there is a part where the expansion is small and a part where the expansion is large in one grain of low-divided rice, the shape of the rice grain will be distorted and bent, or in the worst case, the rice grain will be bent. It splits in two.

(4) Further, in the case of untreated brown rice in which the wax layer covering the surface of brown rice is not removed, almost no water can be absorbed even in the rice cooking process, and the grains themselves cannot be stretched and stretched, so that the rice grains are cracked. However, the color of the rice grains remains brown rice-colored brown, which is not the whiteness of the rice grains of the present invention.

(5) The fact that the rice grains of the low-split rice of the present invention expand and grow long (see Photo 8 in FIG. 3) is that the brown rice bran layer covering the surface of the rice grains is finely divided and stretched. Japonica brown rice grains, which were 5 mm long, have grown to 9.1 mm, and therefore the white alpha starch of the deep endosperm appears to stand out on the surface, making them more sticky than conventional brown rice grains. This is the reason why the whiteness increases. Not only that, the rice grains are fluffy and soft.

(6) As a result of the above, compared to the conventional low-distance cooked rice grains, the rice grains cooked with the rice of the present invention resemble the shape of the plump white rice grains, and have less "cracking" and no cracks. Compared to processed brown rice, the feature is that there is an extremely large difference in the fact that the cooked rice becomes white and fluffy and soft.

[2] The rice of the present invention has a shape similar to that of white rice, so it has a good taste, and at the same time, it has few "cracks" like conventional rice and can be stretched plumply and elongated. One of the characteristics is that it has more dietary fiber than rice (however, such rice grains have only rice grains of polished rice with a higher degree of whiteness than rice that has been beaten for 7 minutes). (The total content of dietary fiber is 1.7 g or more, preferably 2.0 g or more, and more preferably 2.5 g or more per 100 g.)

(1) This is related to what has been described in [1] above, but the rice of the present invention is almost as brown rice as it is, with its surface peeled evenly and thinly. Therefore, since the dietary fiber contained in the surface layer of the bran layer remains as it is, the content of the dietary fiber is high.

(2) Since the rice of the present invention peels off the surface of brown rice evenly and thinly, it absorbs water evenly and quickly from the entire surface of the rice grains in the rice cooking process, and the rice grains expand sufficiently evenly and on the surface. The brown rice bran layer is finely divided and stretched, and the alpha starch of the deep white endosperm appears to emerge on the surface. Therefore, the whiteness is increased, and as a result, the rice cooked with the rice of the present invention has a lower yellowness (yellowness 32 or less) than the conventional low-divided cooked rice.

(3) Therefore, the rice cooked with the rice of the present invention has few cracks [the cracking ratio of the cooked rice grains [the number of cracked rice grains / the number of unbroken rice grains] is 0.3 or less, and further 0. 2 or less], and the total dietary fiber content is several times higher than that of conventional polished rice grains, which have a total dietary fiber of only about 0.5 g per 100 g.

[3] The rice cooked with rice of the present invention is far more delicious than the conventional cooked rice with a low content of the same degree, and the taste is almost the same as that of white rice (taste meter). The taste measured in 1 is 58 or more.)

(1) This is also related to the above [1] and [2], but the conventional low-distance cooked rice is like white rice because the rice grains are cracked or bent even if they are not cracked. It is long and thin and does not grow. For this reason, it is unpleasant to the touch, and since a thick bran layer remains, it is hard, and the taste is not good due to them. On the other hand, in the rice cooked with rice of the present invention, the rice grains are hardly cracked and elongated like the rice grains of white rice [[Length of cooked rice grains / before cooking]. Raw rice length] is 1.7 times or more, and even 1.8 times or more. For Japonica rice, the length of the rice grains is 8.8 mm or more, and even 9.0 mm or more. ]. For this reason, the bran layer is stretched and thinned and is soft like white rice grains, and because it is white, the yellowness is low, so the taste is almost the same as that of white rice.

<Summary>
As described above, the rice of the present invention does not have a wax layer because the surface layer of brown rice grains is evenly scraped off. Therefore, even at the time of immersion, which is the pre-process of rice cooking, the rice cooking process can be started in about 1 hour, which is almost the same as that of white rice. In addition, even after entering the rice cooking process, boiling water infiltrates the endosperm within a few tens of minutes, which is close to that of white rice, so that the starch endosperm expands evenly and rapidly like white rice. As a result, the bran layer that covered the endosperm is stretched as if inflating a balloon. However, since the thickness of the bran layer is uniform, the bran layer is not torn. Moreover, since the bran layer is softened by boiling water, it is forcibly stretched, stretched until it becomes long and thin like white rice grains, becomes extremely thin, and the pregelatinized white endosperm is raised on the surface. Finished in. For this reason, the yellowness peculiar to brown rice is faded to a degree close to white, and there is no cracking or bending. Therefore, each rice grain is elongated like the rice grain of white rice. Therefore, there are no excessively swollen rice grains, no hard rice grains, and the whole grains are fluffy, so the rice is delicious and has a pleasant taste.

Therefore, the split rice of the present invention is difficult to distinguish from the conventional brown rice in the state of raw rice, but the following difference occurs when the rice is cooked.
1. 1. It can be measured with a taste meter in the same way as completely polished rice, and the taste measured with a taste meter is 58 or more.
2. There is a lot of dietary fiber instead of the whiteness of rice grains (the total content of dietary fiber is 1.7 g or more per 100 g, preferably 2.0 g or more).
3. 3. Compared to the color of brown rice, the color of cooked rice is white (the yellowness of cooked rice is 32 or less).
4. Less "cracking" [Crack ratio of cooked rice grains [number of cracked rice grains / number of uncracked rice grains] is 0.3 or less, and further 0.2 or less. ].
5. Compared to the length of rice grains in brown rice, the length of rice is longer [The length of cooked rice grains relative to the length of raw rice before cooking [Length of cooked rice grains / length before cooking] The length of raw rice] is 1.7 times or more, and even 1.8 times or more. For Japonica rice, the length of the cooked rice grains is 8.8 mm or more, and even 9.0 mm or more. ].

As shown in Table 2, the rice of the present invention may be treated without washing, that is, in a state where rice washing is not required when cooking rice. This is because the oils and fats that emerge due to the peeling of the wax layer are treated to be non-washed rice, which also has the effect of preventing oxidation. Examples of the non-washing treatment method include a generally popular BG manufacturing method and the like.

Further, in the present invention, the water content of the cooked rice is not particularly limited, but since the bran layer remains in the brown rice and the split rice, the water content is 58% to more than 60% like the white rice. It is generally finished at a higher rate, and a moisture meter, for example, an MX-50 type moisture meter (manufactured by A & D Co., Ltd.) preferably has a high moisture content of 63% to 68%. The reason why there is such a range is that there is a difference in the hardness and softness of the rice and further depending on the rice variety, and the water content may be adjusted to suit the taste within the above range.

Hereinafter, the rice of the present invention will be described in more detail by exemplifying examples of the production method thereof. The present invention is not limited to the following examples.

The main point in the production of rice of the present invention is to scrape the surface of brown rice grains extremely thinly over the entire surface, but the most important thing is to scrape it evenly, and it never peels off unevenly. It's all about not doing it. As long as this point can be achieved, the purpose can be achieved by various means, and the conventional rice milling machine or polishing machine may be appropriately modified and used. Therefore, what the present inventor has done is to eliminate the wrinkles or linear protrusions on the inner surface of the whitening cylinder of the conventional rice milling machine, reduce the resistance to the movement of the rice grains, and make the rice grains easier to rotate. In addition, the number of rotations of the rotating roll (polishing roll) is increased to reduce the amount of work of the rotating roll per rotation, and the amount of rice grains in the polishing chamber (the space between the polishing cylinder and the rotating roll) during operation is small. Only the pressure was applied.

In this embodiment, an MC-2 type rice mill manufactured by Toyo Rice Mill Co., Ltd. (currently Toyo Rice Co., Ltd.) was modified and used. That is, the widths of the innumerable rectangular meshes 2, 2', 2'' ... Opened in the whitening cylinder 1 of the rice milling machine shown in FIG. 5 are narrowed to 0.7 mm and brought into contact with the inside of the cylinder 1. The rice grains that move in the process are less likely to get caught in the rice grains 2, 2', 2'' ..., and the number of rotations of the milling roll 3 is increased to 2000 times per minute, and the milling cylinder 1 and the milling roll 3 are combined. The shapes of the two ridges 4 and 4 provided on the outer surface of the milling roll 3 are fed as shown in FIG. 5 so that the rice grains in the milling chamber can be discharged from the milling chamber without applying excessive pressure. From the tip of the rice spiral 5 to the central part 3'of the polishing roll 3, twist at an angle of 22 degrees with respect to the axial direction in the same twisting direction as the rice feeding spiral 5, and further twist from the central 3'to the tip 3'of the polishing roll 3. Until then, the twist angle was set to almost 0 degrees.

The action of the rice milling machine modified as described above is that the brown rice grain group from which foreign matter and different colored grains are sorted and removed by a stone remover, a color sorter, etc. (neither is shown) is from the rice feeding port 6 of the rice milling machine. The rice is fed to the left in FIG. 5A by the rice feeding spiral 5 that has fallen and is rotating at high speed, and reaches the polishing roll 3. Here, from the tip of the rice feeding spiral 5 to the central portion 3'of the whitening roll 3, the two ridges 4 and 4 provided integrally with the whitening roll 3 are slightly close to a straight line, but the rice feeding spiral 5 Since the rice is twisted in the same twisting direction as the above, the brown rice grains are sent to the left in FIG. 5 (a) while being agitated by these two ridges 4 and 4, and the central portion 3'of the milling roll 3 is used. Is approaching. Then, since the ridges 4 and 4 become linear in the axial direction, the brown rice grains are agitated in the rotational direction, but the ridges 4 and 4 in the first half of the rice feed spiral 5 and the milling roll 3 are twisted. Due to the feeding action of the portion, it is discharged from the discharge port 7 with almost no load.

However, this does not give any change to the brown rice grains, so an appropriate pressure is applied by the compression plate 8 by operating the adjusting screw 9. As a result, the brown rice grains in the polishing chamber that have continuously flowed in from the rice supply port 6 are discharged from the discharge port 7 while maintaining an appropriate degree of filling and resisting the pressing force of the compression plate 8. During that time, the brown rice grains sent from the rice feed spiral 5 rotate at a speed of 2000 times per minute in the polishing chamber while moving from right to left in FIG. 5 (a) in an appropriate degree of filling. It is stirred by the action of the polishing roll 3. At that time, since the width of the meshes 2, 2', 2'' ... Of the whitening cylinder 1 on the peripheral surface is extremely thin, 0.7 mm, the brown rice grains are almost the meshes 2, 2', 2''. It is stirred at high speed in the whitening chamber without getting caught in ... and passes through.

According to the present embodiment as described above, as compared with the conventional rice milling machine, (1) the rice grains in contact with the inside of the milling cylinder rotate sufficiently under moderate pressure instead of high pressure, and (1) 3) Since the frequency and location of rice grains rubbing against other rice grains are extremely high, the surface layer of each brown rice grain is peeled off very thinly and evenly over the entire surface, and the wax bran generated during that period (wax covering the surface of brown rice) The layer and the like are peeled off.) Is discharged to the outside of the polishing cylinder 1 from the mesh group 2, 2', 2'' ... Of the polishing cylinder 1, and the rice grains discharged from the discharge port 7 are the wax layer on the surface. The rice is finished in a rice bran (however, it is not much different from brown rice to the naked eye). Since such rice is sufficiently absorbed to the saturation point in the same immersion and cooking time as white rice, the harmful effect of abscisic acid, which is a harmful effect of brown rice diet, can be prevented. Not only that, the surface layer of rice grains with residual pesticides has been removed, which enhances safety. By further unwashing it, it is possible to remove oils and fats generated on the surface of rice grains by exfoliating the wax layer, improving storage stability and oxidation that causes active enzymes generated in the body when ingested by humans. It has the advantage of preventing the production of fat.

1: Polishing cylinder 2, 2', 2'' ...: Whitening of the polishing cylinder 3: Polishing roll 3': Central part of the polishing roll 3 ": Tip of the polishing roll 4: Rough 5: Rice feeding spiral 6 : Rice supply port 7: Discharge port 8: Compression plate 9: Adjustable screw

Claims (8)

No wax layer covering the surface of brown rice, not be uneven bran layer is peeled off over the entire surface of the brown rice grains, residual exists dietary fiber are contained 1.7g or more per 100 g, yield rate of 97% or more Rice finished in (except for those with all peels removed). The rice according to claim 1, wherein the yellowness of the cooked rice is 32 or less (however, 142 g of the rice is used in the Sanyo Electric jar rice cooker ECJ-AS3, which is 2.4 times the weight of the rice. Rice was cooked after adding water and soaking for 1 hour). The rice according to claim 1 or 2, wherein the cracking ratio of cooked rice grains [number of cracked rice grains / number of uncracked rice grains] is 0.3 or less (however, 142 g of the rice grains are manufactured by Sanyo Electric Co., Ltd.). Using a jar rice cooker ECJ-AS3, 2.4 times as much water as the weight of rice was added, and the rice was cooked after soaking for 1 hour). Any of claims 1 to 3 in which the length of the cooked rice grains [the length of the cooked rice grains delivered / the length of the raw rice before cooking] is 1.7 times or more the length of the raw rice before cooking. The rice described in item 1 (however, the rice grains were prepared by using 142 g of rice and using a Sanyo Electric jar rice cooker ECJ-AS3, adding 2.4 times as much water as the weight of the rice, soaking for 1 hour, and then cooking the rice. thing). The rice according to any one of claims 1 to 4, which can be measured by a taste meter (Toyo taste meter MA-90 manufactured by Toyo Rice Mill Co., Ltd.). The rice according to claim 5, wherein the taste measured by the taste meter is 58 or more. Rice cooked with rice according to any one of claims 1 to 6. Production of rice with a yield rate of 97% or more and a total content of remaining dietary fiber of 1.7 g or more per 100 g without peeling the wax layer on the surface of brown rice grains and unevenly peeling the bran layer inside. In the method
Between a milling cylinder that has a rice serving port and a rice discharging port and does not have a grain-like or linear protrusion on the inner surface, and a milling roll that is arranged inside the milling cylinder and has a ridge and a rice feed spiral on the outer surface. The brown rice grains are discharged by the pressing means provided at the discharge port while increasing the number of rotations of the polishing roll by using a rice mill in which the brown rice grains rub against each other in the polishing chamber, which is a space of the above. The brown rice grains in the milling chamber, which were continuously flowed from the rice feeding port, were agitated by the action of a milling roll that rotates at a high speed with an appropriate degree of filling, and the surface layer of each brown rice grain was covered over the entire surface. A method for producing rice, in which rice grains that are extremely thin and evenly peeled off are discharged from the discharge port.

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