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Method for manufacturing low-protein rice and food using low-protein rice

A manufacturing method and protein technology, applied in the fields of food preparation, application, food science, etc., can solve the problems of low protein content, large capacity and weight, and no strong taste in low-protein rice, achieving less moisture and preventing food intake. The effect of reducing energy input and improving hygiene

Inactive Publication Date: 2015-04-15
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the low-protein dry rice obtained by drying the low-protein rice obtained by the action of proteolytic enzymes may cause brittle rice grains, and there is a problem that the rice grains are broken during distribution.
[0006] Therefore, low-protein rice packed in a retort bag has been developed, but the low-protein rice does not have a strong taste because the protein content is reduced. In addition, the low-protein rice packed in a retort bag has excellent long-term storage, but it is determined in advance. The amount of rice in the bag, therefore, there is a problem that the required amount cannot be taken and used
Furthermore, since the low-protein rice put into the retort bag contains a considerable amount of water, the capacity and weight also increase, so there is a problem of high logistics costs when distributing the same amount of rice as uncooked rice

Method used

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  • Method for manufacturing low-protein rice and food using low-protein rice
  • Method for manufacturing low-protein rice and food using low-protein rice
  • Method for manufacturing low-protein rice and food using low-protein rice

Examples

Experimental program
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Effect test

Embodiment

[0183] Hereinafter, the present invention will be more specifically described through examples, but the present invention is not limited to the following examples.

[0184] "Manufacturing of Low-Protein Rice (1)"

[0185] Various low-protein rices are manufactured using indica rice as raw material.

[0186] First, 0.5% by mass of protease (Protease M, manufactured by Amano Enzyme Co., Ltd.) and an emulsifier preparation (trade name: Ryoto Ester SMO, manufactured by Mitsubishi Chemical Foods Co., Ltd.) were dissolved in a pH 4.0 buffer solution. Composition: 3.5% of sucrose fatty acid ester, 3.5% of glycerin fatty acid ester, 43% of oligosaccharide, 50% of water) 2% by mass to prepare a reaction liquid. 350 ml of reaction liquids were added to 75 g of indica rice (raw rice), and enzyme treatment was performed, stirring at 42 degreeC with the stirrer for 24 hours. 350 ml of water was added to the enzyme-treated rice, and the rice was stirred with a stirrer for 10 minutes and w...

Embodiment 1

[0194] (Indica rice fried processing)

[0195] The water-controlled indica rice was fried in 180° C. corn oil (trade name: Nissin Corn Oil, manufactured by Nissin Oliver Group Co., Ltd.) for 30 seconds to obtain low-protein indica rice (low-protein fried indica rice).

[0196]

[0197] The moisture content of the rice was measured using a moisture meter (SMART SYSTEM 5, manufactured by CEM Corporation). The results are shown in Table 1.

[0198] [Table 1]

[0199] Table 1

Moisture content(g / 100g)

Raw material Indica rice (raw rice)

12.6

Rice of Comparative Example 1

15.1

Rice of Comparative Example 2

13.5

The rice of embodiment 1

6.9

[0200] According to the production method of the present invention, low-protein rice having a moisture content of 10% by mass or less can be obtained with good storage stability.

[0201]

[0202] The protein content in the dried rice was determined by the Kjeldahl method. ...

Embodiment 2

[0256] (Indica rice fried processing)

[0257] The indica rice after water control is fried in 180 ℃ rapeseed oil (trade name: Nissin Corona Oil, manufactured by Nissin Oiliyo Group (Co., Ltd.)) for 30 seconds to obtain low-protein indica rice (low-protein oil fried indica rice).

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Abstract

A method for manufacturing a low-protein rice, said method comprising degrading protein in uncooked rice, washing the thus treated rice, then sticking oil to the rice and gelatinizing the rice. According to the present invention, a high-energy and low-protein rice that is suitable for distribution can be provided to protein-restricted patients with kidney diseases, etc.

Description

technical field [0001] The present invention relates to a method for producing low-protein rice, and a food obtained by cooking the low-protein rice obtained by the production method. [0002] This application claims priority based on Japanese Patent Application No. 2012-176505 filed in Japan on August 8, 2012, and Japanese Patent Application No. 2012-223444 filed in Japan on October 5, 2012, the contents of which are incorporated herein. Background technique [0003] In order to inhibit the decomposition of protein in the body to form urea nitrogen, people who have reduced the excretion function of urea nitrogen in the kidneys due to kidney disease have to limit their protein intake. [0004] Protein-restricted diets often reduce the amount of food itself, or restrict the types of food consumed, and thus contribute to lower energy intake or inadequate nutrient intake. [0005] In recent years, rice with reduced protein content, so-called low-protein rice, has been disclose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L1/015A23L5/20A23L7/10A23L7/196A23L33/20
CPCA23L1/0121A23L1/0107A23L1/1826A23L5/11A23L5/13A23L7/1965
Inventor 关根诚史高木哲雄
Owner THE NISSHIN OILLIO GRP LTD
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