JPS639817B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for treating grain raw materials with an aqueous solution containing oryzanol to obtain packaged grain products.

Grain raw materials here generally include five grains, namely rice,
It refers to grains consisting of barley, millet, millet, and beans, but here we will only cite white rice (Uruchi rice) and glutinous rice. However, it goes without saying that the invention is also applicable to other products as long as they contain starch.

The purpose of the present invention is to protect the protein substances forming the outer grain of starch, which generally forms grains, from thermal effects by treating them with oryzanol, thereby preserving the hardness of the starch, thereby improving the taste while retaining its unique stickiness. It is there to contribute to. Here, oryzanol is present in the grains of plants of the Carotidaceae family, is particularly distributed in the rice bran layer, and is separated from rice oil. It is said that brown rice contains 0.05 to 0.08% oryzanol.

Chemically, oryzanol is a mixture of plant sterols, triterpene alcohols, and ferulic acid esters of fatty alcohols, and has traditionally been used as an antioxidant. This has not yet been used to maintain hardness and viscosity, and this was achieved for the first time by the present invention. (In addition, oryzanol itself has an antibacterial effect and doubles its preservability.) To further explain how starch maintains its heat resistance, the starch paste of grain products is wrapped in protein grains and maintains the chewiness and hardness of the product. However, if the protein grain is subjected to two or more heat treatments, it will disintegrate, reducing the texture and hardness of the product.

Regarding so-called soaked rice (packaged), which is white rice pre-soaked in water, heat-sterilized rice has a lower chewiness and hardness, and the flavor of the rice, when cooked, compared to unheat-sterilized rice. spoil. Comparing these results with the degree of balance measured by a texturometer, the degree of balance is 0.23 to 0.24 for those that are not heat sterilized, while the degree of balance for those that are heat sterilized is 0.27 to 0.29. Note that the degree of balance is indicated by the ratio of stickiness/hardness. Soaked rice treated with oryzanol does not lose its balance even after heat sterilization. Next, regarding packaged mochi made using mochi rice, after packaging, heat sterilization must be done at 80°C for 20 minutes to maintain its elasticity, and stricter conditions cannot be met in order to maintain quality. As will be described later, mochi made from sticky rice treated with water containing oryzanol can be sufficiently sterilized without deteriorating quality even when heated at 90°C for 30 minutes.

Next, the method for manufacturing the packaged grain product of the present invention will be described. First, the grain raw material is immersed in an aqueous solution in which oryzanol is dissolved, and the amount of aqueous solution may be sufficient to fully immerse the grain, but this corresponds to about 1.2 times the volume of the raw material. Oryzanol does not dissolve directly in water, so it is dissolved in a small amount of approximately 1/10N to approximately 1/100N alcoholic slightly caustic alkaline solution, and this is added to water for dipping or kneading to completely dissolve. . The amount of oryzanol used is 0.005 of the weight of grain
It is preferably within the range of ~0.08%. These numerical values have been confirmed through experiments, and the lower limit is based on the fact that no effect is observed with a percentage smaller than this, and the upper limit is that even if the percentage is higher than this, the increase in effectiveness is not obvious.

The above-mentioned immersion is usually carried out by immersion at room temperature for about 10 to 60 minutes under a reduced pressure of 600 to 700 mm of mercury to deaerate it, and then continuing to immerse for about 2 to 3 hours, followed by centrifugal dehydration. Remove water.

For ordinary non-glutinous rice, the soaked rice that has been dried in this way is packaged and sealed together with an oxygen absorber.
Next, it is heat treated with high frequency waves and then heat sterilized in boiling water while still packaged. In the case of glutinous rice, soaked rice is steamed and kneaded to form mochi, which is then packaged as described above, heated in boiling water for about 30 minutes, sterilized, and cooled with cold water for post-processing, and finished as a packaged grain product.

When carrying out the method of the present invention, if the water in which oryzanol is dissolved is hard water and contains alkaline earth metals, it will combine with the alkaline earth metals and become inert to the water, making it impossible to obtain the desired effect. , it is necessary to use a chelating agent together with oryzanol to make it water-soluble. The chelating agent used is selected from polyphosphates, triose reductones, aminoreductones, and the like.

Example (1) Wash 600 g of polished rice (moisture 13%) with water, add 0.2 g of oryzanol to 3.5 g of N/10 alcoholic NaOH.
ml of water was dispersed and dissolved in 700 ml of water, and left under reduced pressure of 700 mHgG for 10 minutes to deaerate the air inside the rice grains, and then returned to normal pressure for 2 hours (liquid temperature: 12 °C) Continue soaking. After that, it is centrifugally dehydrated to obtain 730 g of soaked rice with a moisture content of 30%. At this time, the pH of the wastewater is 6.8.

This soaked rice is packaged and sealed with an oxygen absorber,
Microwave at 2450MHz, 500W for 5 minutes, immediately sterilize in 85℃ hot water for 20 minutes, and cool to below room temperature with cold water.

(2) Wash 600g of glutinous rice (moisture 13%) with water and add 0.2g of oryzanol to N/10 ethanolic NaOH.
Pour the rice grains dissolved in 3.5ml into 700ml of water, leave it under reduced pressure of 700mHgG for 10 minutes to degas the air inside the rice grains, return to normal pressure, and continue soaking for 2 hours. The rice is centrifugally dehydrated and made into soaked rice.
The soaked rice is steamed and kneaded into rice cakes, packaged and sealed, heated and sterilized in 85°C water for 25 minutes, and cooled with cold water.

(3) Wash 600g of polished rice (moisture 13%) with water, add 0.15g of oryzanol to N/100 ethanolic NaOH solution.
A mixture of 0.36 g of sodium hexametaphosphate and 0.24 g of sodium tripolyphosphate was dissolved in 700 ml of water.
After deaerating the air inside the rice grains under reduced pressure of 700 mHgG for 10 minutes, the pressure is returned to normal and the soaking is continued for 2 hours, followed by centrifugal dehydration to obtain soaked rice. This soaked rice is packaged and sealed with an oxygen absorber, microwaved at 2459MHz, 500W, and immediately heated and sterilized by passing it through hot water at 85℃ for 20 minutes.

Claims (1)

[Scope of Claims] 1. A method for producing packaged grain products, characterized by immersing grain raw materials in an aqueous solution containing oryzanol, followed by post-treatment and packaging. 2. The production method according to claim 1, wherein the immersion treatment in the oryzanol aqueous solution is performed with an aqueous solution containing oryzanol in a range of 0.005 to 0.08% based on the weight of the grain raw material. 3. The production according to claim 1 or 2, wherein the aqueous solution of oryzanol is prepared by dissolving oryzanol in advance in an alcoholic caustic solution, and then dispersing and dissolving this solution in the bath to be immersed. Law. 4 The grain raw material is about 1.1 times to about 1.2 times the raw material.
The production according to any one of claims 1 to 3, wherein the immersion is carried out by holding in an aqueous oryzanol solution of double volume for at least 10 minutes under reduced pressure and then treating at normal pressure for at least 2 hours. Law. 5. The production according to claim 1, wherein the post-treatment after immersing the grain raw material in the oryzanol aqueous solution includes the steps of dehydration, drying, packaging sealing with an oxygen absorber, high-frequency heat treatment, boiling water sterilization, and cooling. Law. 6. When the final product is mochi as a grain raw material, a patent for using mochi rice as the raw material, treating it with oryzanol, steaming and kneading the soaked rice to make mochi, packaging and sealing, heating and sterilizing, and then cooling. The manufacturing method according to claim 1.