JPH0358251B2 - - Google Patents
Info
- Publication number
- JPH0358251B2 JPH0358251B2 JP1911484A JP1911484A JPH0358251B2 JP H0358251 B2 JPH0358251 B2 JP H0358251B2 JP 1911484 A JP1911484 A JP 1911484A JP 1911484 A JP1911484 A JP 1911484A JP H0358251 B2 JPH0358251 B2 JP H0358251B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- brown rice
- heated
- rice
- heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000021329 brown rice Nutrition 0.000 claims description 26
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 239000010775 animal oil Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 230000007774 longterm Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000209094 Oryza Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 230000006835 compression Effects 0.000 claims 1
- 238000007906 compression Methods 0.000 claims 1
- 208000005156 Dehydration Diseases 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 230000001112 coagulating effect Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- CTPKSRZFJSJGML-UHFFFAOYSA-N sulfiram Chemical compound CCN(CC)C(=S)SC(=S)N(CC)CC CTPKSRZFJSJGML-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
本発明は玄米の長期保存処理方法に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for long-term storage of brown rice.
従来、玄米中の蛋白質は比較的不安定であり、
長期保存した場合には改変して、味覚の低下をも
たらす原因ともなつていると共に、玄米中には繊
維質が多く含有されているので消化不良防止のた
め長時間かけて炊飯するか又は圧力釜等で高温度
下で炊飯しなければならず、かかる状態によつて
玄米中に含まれるビタミンB1、B2が分解してし
まう恐れがあつた。 Traditionally, the proteins in brown rice are relatively unstable;
If stored for a long time, it may be altered and cause a loss of taste, and since brown rice contains a lot of fiber, it must be cooked for a long time or in a pressure cooker to prevent indigestion. Rice had to be cooked at high temperatures, and there was a risk that the vitamins B 1 and B 2 contained in brown rice would break down due to such conditions.
本発明は、玄米を油を介して減圧加熱処理する
ことにより、玄米中の蛋白質を凝固安定化せし
め、長期保存を可能とすると共に、玄米中の繊維
質を軟化せしめられることで、短時間で加熱調理
が行え消化不良等の恐れもなく、またビタミン
B1、B2の分解をも防止しうる玄米の長期保存処
理方法を提供せんとするものである。 The present invention is capable of coagulating and stabilizing the proteins in brown rice by heating brown rice under reduced pressure through oil, allowing for long-term storage, and softening the fibers in brown rice in a short time. It can be cooked with heat, there is no risk of indigestion, and it also contains vitamins.
The present invention aims to provide a method for long-term preservation of brown rice that can also prevent the decomposition of B 1 and B 2 .
本発明の実施例を詳説すれば、次の通りであ
る。 The detailed description of the embodiments of the present invention is as follows.
即ち、密閉容器たる4.5m3のクツカー中に動物
油、植物油、魚油、鶏油等の単一油又は混合油を
収納し、クツカーのジヤケツト部に圧入した蒸気
により油を加熱するものであり、油温を約60℃〜
90℃前後で加熱しておく、次にこの加熱油中に原
形のままの又は抹粉の玄米1000Kgを投入して浸漬
せしめて、クツカーを閉蓋する。 That is, a single or mixed oil such as animal oil, vegetable oil, fish oil, chicken oil, etc. is stored in a 4.5 m 3 airtight container, and the oil is heated by steam that is forced into the jacket of the container. Temperature about 60℃~
Heat the oil to around 90 degrees Celsius.Next, add 1000 kg of brown rice in its original form or matcha powder to the heated oil and soak it, then close the lid of the kutka.
次に加熱油の油温を約60℃〜120℃前後に保持
しながらクツカー内を撹拌し、かつクツカー内を
減圧する。 Next, the temperature of the heated oil is maintained at approximately 60°C to 120°C while stirring inside the cupper, and the pressure inside the cupper is reduced.
かかる減圧処理は、玄米浸漬後の初期30分程度
は小さい減圧条件下、即ち、10〜20mmHgの減圧
を行い、油の加熱により玄米中の水分の蒸散をう
ながして脱水を図り、次いで740〜750mmHgの減
圧を行い、略真空状態で約60分程にて含水率３〜
６％前後にまで脱水する。 This depressurization treatment is carried out under small decompression conditions for the first 30 minutes after soaking the brown rice, that is, 10 to 20 mmHg, and the oil is heated to promote evaporation of water in the brown rice to achieve dehydration, and then the brown rice is dehydrated to 740 to 750 mmHg. The moisture content is reduced to 3 to 3 in about 60 minutes in a vacuum state.
Dehydrates to around 6%.
かかる油中での減圧加熱により、加熱油が玄米
の組織中に浸透して、同加熱油が同組織中の水分
と置換することによりかかる水分が急速に蒸散し
うるよう構成されていると共、、玄米中の蛋白質
が凝固安定せしめられ、かつ玄米中の繊維質が軟
化せしめられるよう構成している。 By heating under reduced pressure in the oil, the heated oil penetrates into the tissue of the brown rice, and the heated oil replaces the moisture in the tissue, so that the moisture can rapidly evaporate. The structure is such that the proteins in the brown rice are coagulated and stabilized, and the fibers in the brown rice are softened.
次にかかる脱水処理を終えた玄米をクツカーか
ら取出し、遠心分離機又は圧搾装置としてのスク
リユープレス機等により、物理的に圧搾して油を
分離せしめた後、ノーマルヘキサン等脱油剤で脱
油して、必要であれば粉砕して保存に供する。 Next, the brown rice that has undergone the dehydration treatment is taken out of the rice cooker and physically squeezed using a centrifugal separator or a screw press machine as a pressing device to separate the oil, and then deoiled with an oil removing agent such as normal hexane. Then, if necessary, crush it and store it.
本発明によれば、玄米を油を介して減圧加熱処
理するので、加熱油が玄米の組織中に均一に浸透
し、これが組織中の水分と置換することにより、
かかる水分が急速に蒸散し、脱水処理を短時間で
行え、玄米の熱変質・炭化を防止でき、また玄米
中の蛋白質が凝固安定化せしめられるので長期保
存が可能となり、また玄米中の繊維質が軟化せし
められているので、短時間の加熱調理で消化不良
の心配がなく、従つてビタミンB1、B2の分解を
も防止できるという効果を奏する。 According to the present invention, since brown rice is heat-treated under reduced pressure through oil, the heated oil uniformly penetrates into the tissue of the brown rice, and this replaces the moisture in the tissue.
This moisture evaporates rapidly, allowing dehydration to be carried out in a short period of time, preventing heat alteration and carbonization of brown rice, and coagulating and stabilizing the protein in brown rice, making it possible to store it for a long period of time. Since the ingredients have been softened, there is no need to worry about indigestion when cooking for a short time, and the decomposition of vitamins B 1 and B 2 can also be prevented.
Claims (1)
油、植物油に、原形のままの又は抹粉の玄米を投
入し、動物油、植物油の油温を加減しつつ、密閉
容器内を減圧しながら加熱された動物油、植物油
を熱媒体として撹拌加熱し、しかも初期減圧過程
においては、小さい減圧条件下で加熱し、次いで
大きい減圧を行うことにより玄米中の水分を脱水
すると共に、玄米中の蛋白質を凝固安定化せし
め、かつ玄米中の繊維質を軟化せしめた後、密閉
容器から取出した玄米を圧縮又は遠心分離により
油を分離し、脱油剤で脱油することを特徴とする
玄米の長期保存処理方法。1 In a closed container, brown rice in its original form or powdered rice is added to indirectly heated animal oil or vegetable oil, and the heated animal oil is heated while reducing the pressure inside the closed container while adjusting the oil temperature of the animal oil or vegetable oil. , stir and heat vegetable oil as a heating medium, and in the initial depressurization process, heat under small reduced pressure conditions and then perform large depressurization to dehydrate the moisture in the brown rice and coagulate and stabilize the proteins in the brown rice. , and a method for long-term storage of brown rice, which comprises softening the fibers in the brown rice, separating the oil from the brown rice by compression or centrifugation, and removing the oil using an oil removing agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59019114A JPS60164431A (en) | 1984-02-02 | 1984-02-02 | Method of long-period preservation treatment of unpolished rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59019114A JPS60164431A (en) | 1984-02-02 | 1984-02-02 | Method of long-period preservation treatment of unpolished rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60164431A JPS60164431A (en) | 1985-08-27 |
| JPH0358251B2 true JPH0358251B2 (en) | 1991-09-04 |
Family
ID=11990446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59019114A Granted JPS60164431A (en) | 1984-02-02 | 1984-02-02 | Method of long-period preservation treatment of unpolished rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60164431A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4810519A (en) * | 1986-08-20 | 1989-03-07 | Uncle Ben's Inc. | Non-aqueous processing of rice |
| WO2010150845A1 (en) * | 2009-06-25 | 2010-12-29 | 森下仁丹株式会社 | Method for storage of seeds |
-
1984
- 1984-02-02 JP JP59019114A patent/JPS60164431A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60164431A (en) | 1985-08-27 |
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