Manufacturing method of germination enzyme hulled rice

Abstract

To provide a germination enzyme hulled rice cooker capable of obtaining germination enzyme hulled rice having a significantly high content of γ-aminobutyric acid (GABA) and excellent texture and a manufacturing method of a germination enzyme hulled rice using the same.SOLUTION: A germination enzyme hulled rice cooker includes a control unit executing: a germination hulled rice rearing process of accommodating hulled rice, an adzuki bean, salt, and water in a rice cooker pot 30, closing a lid body 24, germinating the hulled rice to be reared to germination hulled rice; a rice cooking process of cooking the germination hulled rice together with the aduki bean to obtain germination hulled rice; and a fermentation process of fermenting the germination hulled rice to obtain germination enzyme hulled rice. The germination hulled rice rearing process is a process of rearing the hulled rice to the germination hulled rice at 30°C to 40°C for 4 to 6 hours. The rice cooking process is a process of cooking the germination hulled rice together with the azuki bean for 35 to 45 mins. to obtain germination hulled rice. The fermentation process is a process of fermenting at 70°C to 80°C for 15 to 25 mins. to obtain germination enzyme hulled rice.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a rice cooker for germinated enzyme brown rice and a method for producing germinated enzyme brown rice using the rice cooker for germinated enzyme brown rice. [Background technology]

[0002] In recent years, enzyme brown rice (sometimes called 'aged brown rice' or 'fermented brown rice') made by adding salt and water to brown rice and red beans, cooking them, and then fermenting them, has been attracting attention as a highly nutritious food.

[0003] As an example of a rice cooker for cooking such enzyme brown rice, an enzyme brown rice cooker has been proposed that can cook enzyme brown rice in suitable conditions by carrying out a softening process in which the internal temperature of the rice cooker is maintained at between 50°C and 70°C to soften the brown rice and red beans, a first heating process in which the internal temperature of the rice cooker is maintained at between 110°C and 130°C to heat the rice, a second heating process in which the internal temperature of the rice cooker is increased further than in the first heating process, and a steaming process in which the brown rice and red beans are steamed at 74°C for 30 minutes (see, for example, Patent Document 1).

[0004] In addition, as a result of extensive research, the applicant has previously proposed a rice cooker for germinated brown rice that achieves good rice cooking, suppresses uneven cooking, and is easy to maintain by forming either one of the upper and lower ends of the cylindrical side wall portion of the rice cooker kettle of the germinated brown rice cooker as the smallest inner diameter of the rice cooker kettle, and by making the maximum inner diameter of the cylindrical side wall portion at least 2 cm larger than the inner diameters of the upper and lower ends of the cylindrical side wall portion (see, for example, Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 6355292 [Patent Document 2] Patent Publication No. 2022-19098 Summary of the Invention [Problem to be solved by the invention]

[0006] The enzyme brown rice cooker described in Patent Document 1 maintains the internal temperature of the rice cooker at 50°C to 70°C for 20 minutes to soak the brown rice and red beans. However, the brown rice hardly germinates during the soaking process, so the enzyme brown rice cooked in the rice cooker of Patent Document 1 has a very low γ-aminobutyric acid (GABA) content (2mg / 100mg).

[0007] The germinated brown rice cooker described in Patent Document 2 mentioned above is able to suppress uneven cooking and achieve good cooking by improving the shape of the rice cooker, and also increases the GABA content to 15mg / 100mg. However, the germinated brown rice obtained with the rice cooker in Patent Document 2 does not achieve an extremely high GABA content (25mg / 100mg or more) because the manufacturing conditions of the rice cooking process and fermentation process are not optimized, and it is not fully satisfactory in terms of texture and ease of eating.

[0008] The present invention aims to solve the above-mentioned problems and achieve the following objectives: That is, the present invention aims to provide a germinated enzyme brown rice cooker that can produce germinated enzyme brown rice with an extremely high content of γ-aminobutyric acid (GABA) and excellent texture, and a method for producing germinated enzyme brown rice using the germinated enzyme brown rice cooker. [Means for solving the problem]

[0009] The present invention discloses a rice cooker for germinated enzyme brown rice, comprising a rice cooker body having a rice cooker hopper storage section with an open top; A rice cooker that is detachably attached to the rice cooker storage section; A lid body that is rotatably attached to the rice cooker body and covers the opening of the rice cooker accommodating section and has an inner lid; a control unit which carries out a germinated brown rice growing process in which brown rice, red beans, salt, and water are placed in the rice cooking pot, and the lid is closed to bring the inner lid into contact with the rice cooking pot, and which carries out a rice cooking process in which the germinated brown rice is cooked together with the red beans to obtain germinated brown rice, and a fermentation process in which the germinated brown rice is fermented to obtain germinated enzyme brown rice; A germinated enzyme brown rice cooker having The germinated brown rice growing process is a process in which the brown rice is grown into germinated brown rice at an internal temperature of the rice cooker of 30° C. to 40° C. for 4 to 6 hours, The rice cooking process includes a temperature fluctuation region in which the internal temperature of the rice cooker is alternately switched between a first temperature and a second temperature higher than the first temperature at least twice, and is a process of cooking the germinated brown rice together with the red beans for 35 to 45 minutes to obtain germinated brown rice, The fermentation treatment is a treatment in which the germinated brown rice is fermented at an internal temperature of the rice cooker of 70° C. to 80° C. for 15 to 25 minutes to produce germinated enzyme brown rice.

[0010] In one aspect of the present invention, the germinated brown rice growing process is a process in which 600 g of brown rice, 50 g of red beans, 3 g of salt, and a predetermined amount of water are placed in the rice cooker, and the brown rice is germinated and grown into germinated brown rice at an internal temperature of the rice cooker of 30° C. to 34° C. for 4 hours or 6 hours. The rice cooking process includes a temperature change region in which the internal temperature of the rice cooker is alternately switched between a first temperature and a second temperature higher than the first temperature twice in succession, and is a process in which the germinated brown rice is cooked together with the red beans for 40 minutes to obtain germinated brown rice, the first temperature being 95°C to 105°C, and the second temperature being 110°C or higher but lower than 120°C, The fermentation treatment is a treatment in which the germinated brown rice is fermented at an internal temperature of the rice cooker of 70° C. to 75° C. for 20 minutes to produce germinated enzyme brown rice.

[0011] In one aspect of the present invention, the rice cooking process includes a temperature fluctuation region in which the internal temperature of the rice cooker is alternately switched between 100°C and 118°C twice in succession, and is a process in which the germinated brown rice is cooked together with the red beans for 40 minutes to obtain germinated brown rice.

[0012] In one aspect of the present invention, the control unit further executes a maturation process for maturing the germinated enzyme brown rice obtained by the fermentation process at an internal temperature of the rice cooker of 70°C to 80°C for three days or more.

[0013] In one aspect of the present invention, the maturation treatment is a treatment in which the germinated enzyme brown rice is maturated at an internal temperature of the rice cooker of 70°C to 75°C for a maximum of 7 days, and the maturated germinated enzyme brown rice is turned upside down once a day.

[0014] The method for producing germinated enzyme brown rice disclosed in the present invention produces germinated enzyme brown rice using the germinated enzyme brown rice cooker of the present invention.

[0015] In one embodiment of the present invention, the produced germinated enzyme brown rice has a gamma-aminobutyric acid (GABA) content of 25 mg / 100 mg or more. Effect of the Invention

[0016] According to the present invention, it is possible to solve the above-mentioned problems in the conventional method and achieve the above-mentioned object, and to provide a germinated enzyme brown rice rice cooker and a method for producing germinated enzyme brown rice using the germinated enzyme brown rice rice cooker, which can produce germinated enzyme brown rice having an extremely high content of gamma-aminobutyric acid (GABA) and an excellent texture. [Brief description of the drawings]

[0017] [Figure 1] FIG. 1 is a schematic perspective view of a germinated enzyme brown rice cooker according to one embodiment of the present invention. [Diagram 2] FIG. 2 is a schematic side view of a germinated enzyme brown rice cooker according to one embodiment of the present invention. [Diagram 3] FIG. 3 is a photograph showing the germinated enzyme brown rice cooker used in Example 1. [Figure 4] FIG. 4 is a diagram showing the production conditions in the method for producing germinated enzyme brown rice in Example 1. [Diagram 5]FIG. 5 is a photograph showing the rice cooker for germinated brown rice used in Comparative Example 2. [Figure 6] FIG. 6 is a diagram showing production conditions in the method for producing germinated brown rice in Comparative Example 2. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] (Sprouted enzyme brown rice cooker) Hereinafter, the germinated enzyme brown rice cooker according to the embodiment will be described based on the drawings. Note that the present disclosure is not limited to the embodiments described below. In addition, the size relationship of each component in the following drawings may differ from the actual one. In addition, in the following description, terms indicating directions (e.g., "upper", "lower", "right", "left", "front", "rear", etc.) are used as appropriate to facilitate understanding, but these terms are for the purpose of explanation and do not limit the present disclosure. Unless otherwise specified, these terms indicating directions refer to the direction when the germinated enzyme brown rice cooker is viewed from the front. In addition, in each drawing, the same reference numerals are attached to the same or equivalent parts, and this is common throughout the entire specification.

[0019] Fig. 1 is a schematic perspective view showing a state in which the lid 24 of the germinated enzyme brown rice cooker 10 is opened and a rice cooker 30 is attached to a rice cooker storage section 26. Fig. 2 is a schematic side view of the germinated enzyme brown rice cooker 10. This rice cooker 10 for germinated enzyme brown rice has a rice cooker main body 20 having a rice cooker kettle storage section 26 therein with an open top, a rice cooker 30 that is detachably attached to the rice cooker kettle storage section 26, and a lid 24 that is rotatably connected to the rice cooker main body 20 by a hinge mechanism (not shown) and covers the opening of the rice cooker kettle storage section 26 in a manner that allows it to be opened and closed freely.

[0020] The rice cooker body 20 has an exterior shape of a substantially rectangular prism with a bottom, and includes a rice cooker container 26 for detachably mounting the rice cooker container 30 therein, and a heating section 32 for heating the rice cooker container 30. The exterior shape of the rice cooker body 20 may be a substantially cylindrical shape with a bottom. The heating unit 32 uses an electric heater or IH (Induction Heating). It may also use gas for heating. The heating unit 32 may be provided on the side surface or upper side of the rice cooker 30 other than the bottom of the rice cooker 30.

[0021] A lid opening / closing button 31 for opening and closing the lid 24 is provided on the front side of the rice cooker main body 20. By pressing the lid opening / closing button 31, the user can release the closed state of the lid 24 and open the rice cooker main body 20.

[0022] The lid body 24 is adapted to open and close freely the opening of the rice cooker storage section 26. The lid body 24 has an inner lid 22 that closes the opening on the top surface of the rice cooker 30 when the lid body 24 closes the opening of the rice cooker storage section 26. The inner lid 22 is provided with a packing 22a. The packing 22a can be removed from the inner lid 22, for example, during cleaning. In this embodiment, the material of the packing 22a contains charcoal (sometimes referred to as charcoal in this specification). By using the packing 22a containing charcoal in this manner, a deodorizing effect and a sterilizing effect can be expected.

[0023] In this embodiment, by closing the lid body 24 and bringing the inner lid 22 into contact with the rice cooker 30, a more precise airtight state can be maintained compared to a typical rice cooker (in a typical rice cooker, an airtight state is maintained by a gasket, but in this embodiment, the airtight state inside the rice cooker can be maintained by the contact between the inner lid and the rice cooker).

[0024] A pressure regulating valve 34 is provided in the approximate center of the lid 24. When the pressure regulating valve 34 is closed, it regulates the pressure inside the rice cooker so that the upper limit is 1.5 to 2.2 atmospheres. When the pressure exceeds the set upper limit, the pressure regulating valve opens and releases the pressure inside the rice cooker. The pressure regulating valve 34 can adjust the opening and closing of the pressure regulating valve using, for example, a weight, spring, lever, or the like according to the upper limit pressure.

[0025] The rice cooker 30 has a cylindrical shape with a bottom, and examples of such materials include metal containers such as iron, aluminum, copper, and stainless steel, and containers made of non-metallic materials such as ceramics (so-called clay pots). It is preferable that the surfaces of these rice cookers are coated with fluororesin or the like to improve durability. In this embodiment, the rice cooker is made of aluminum, and the surface is coated with fluororesin containing carbon, iron, and diamond. This makes it resistant to abrasion and highly durable, and is also expected to have the effect of improving thermal conductivity. Brown rice, red beans, salt, and water are stored inside the rice cooker 30. The rice cooker 30 has a flange 30a that protrudes outward along the entire periphery of the opening edge. In addition, a temperature sensor 33 is provided inside the rice cooker 30, which can detect the internal temperature of the rice cooker 30.

[0026] An operation unit 20a operated by the user is provided on the front side of the rice cooker main body 20. This operation unit 20a has operation keys to which functions such as germination and cultivation processing, rice cooking processing, fermentation processing, and maturation processing are assigned. The operation unit 20a also has a display panel that displays the operation results or operating status. By having the display panel, the user of the germinated enzyme brown rice rice cooker 10 can operate the operation unit 20a while checking the display contents of the display panel. A control unit 28 is provided inside and below the operation unit 20a of the rice cooker main body 20. The operation unit 20a and the control unit 28 are electrically connected via a cable.

[0027] The control unit 28 can be composed of hardware such as a circuit device that realizes various functions of the germinated enzyme brown rice cooker of the present invention, and can also be composed of a calculation device such as an MCU (Micro Controller Unit) or CPU (Central Processing Unit) and software executed on the calculation device. The control unit 28 performs germinated brown rice cultivation processes, rice cooking processes, fermentation processes, and maturation processes based on the internal temperature of the rice cooker from the temperature sensor 33 and input information from the operation unit 20a, and also controls the overall operation of the germinated enzyme brown rice cooker 10.

[0028] -Germinated brown rice cultivation process- The germinated brown rice growing process is a process in which brown rice, red beans, salt, and water are placed in the rice cooker, the lid is closed, and the brown rice is germinated and grown into germinated brown rice in a state where the inner lid and the rice cooker are in contact with each other. This germinated brown rice growing process is executed according to a predetermined algorithm preset in the control unit 28.

[0029] The germinated brown rice growing process is a process in which the brown rice is grown into germinated brown rice over a period of 4 to 6 hours at an internal temperature of a rice cooker of 30°C to 35°C, and is preferably a process in which 600 g of brown rice, 50 g of red beans, 3 g of salt, and a predetermined amount of water are placed in the rice cooker, and the brown rice is germinated and grown into germinated brown rice over a period of 4 or 6 hours at an internal temperature of 30°C to 34°C.

[0030] The brown rice is unpolished rice obtained by removing the husk from rice seeds. The brown rice in the present invention may be partially crushed or may be subjected to a process such as drying, so long as it can germinate. In the present invention, germinated brown rice refers to brown rice at the stage where the germ portion has begun to elongate as a result of absorbing water, and the length of the elongated young shoots is usually about 0.5 mm.

[0031] The adzuki beans are not particularly limited as long as they are seeds of the adzuki bean plant and have purple pigments (catechinopyranocyanidin A and catechinopyranocyanidin B) in the seed coat. Examples of such adzuki beans include adzuki beans with a reddish color such as red, reddish purple, and reddish brown. Azuki beans contain about three times as much vegetable protein as brown rice, as well as vitamin B1, vitamin B6, potassium, iron, magnesium, vegetable fiber, polyphenols, etc. By cooking germinated brown rice and azuki beans together and keeping them warm, the sugar in the brown rice reacts with the proteins and amino acids in the beans to produce melanoidin, whose antibacterial properties allow the brown rice to mature without spoiling. The amount of the adzuki beans to be contained is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.05 to 0.2 parts by mass, and more preferably 0.1 to 0.15 parts by mass, per part by mass of brown rice.

[0032] By adding the salt, the potassium contained in the brown rice is neutralized, the odor of the bran and germ is suppressed, and the water absorption rate of the brown rice is increased, resulting in a fluffy and soft finish.

[0033] The water is used to soak the brown rice to promote germination and to moisten the adzuki beans to soften them. There are no particular limitations on the water as long as it is suitable for consumption, and examples of the water include tap water, well water, and commercially available mineral water. The amount of water to be contained is not particularly limited as long as it is an amount that can fully soak the brown rice and red beans, and can be appropriately selected.

[0034] -Rice cooking process- The rice cooking process is a process for obtaining germinated brown rice by cooking the germinated brown rice grown in the germinated brown rice growing process together with red beans. This rice cooking process is executed according to a predetermined algorithm preset in the control unit 28.

[0035] The rice cooking process includes a temperature fluctuation region in which the internal temperature of the rice cooker pot is alternately switched between a first temperature and a second temperature higher than the first temperature at least twice, and is a process in which the germinated brown rice is cooked together with the azuki beans over a period of 35 to 45 minutes to obtain germinated brown rice, and includes a temperature fluctuation region in which the internal temperature of the rice cooker pot is alternately switched between a first temperature and a second temperature higher than the first temperature twice in succession, and is a process in which the germinated brown rice is cooked together with the azuki beans over a period of 40 minutes to obtain germinated brown rice, and it is preferable that the first temperature is 95°C to 105°C and the second temperature is 110°C or higher but lower than 120°C, and it is more preferable that the internal temperature of the rice cooker pot includes a temperature fluctuation region in which the internal temperature of the rice cooker pot is alternately switched between 100°C and 118°C twice in succession, and is a process in which the germinated brown rice is cooked together with the azuki beans over a period of 40 minutes to obtain germinated brown rice. If the second temperature is 120° C. or higher, the Maillard reaction may proceed too quickly, causing excessive discoloration of the germinated brown rice. The maximum pressure in the rice cooking process is preferably 0.8 to 2 atm, and more preferably 1.5 to 1.8 atm.

[0036] -Fermentation treatment- The fermentation process is a process for fermenting the germinated brown rice obtained by the rice cooking process to produce germinated enzyme brown rice. This fermentation process is carried out according to a predetermined algorithm preset in the control unit 28. The fermentation process is a process in which the germinated brown rice is fermented at an internal temperature of 70°C to 80°C for 15 to 25 minutes to produce germinated enzyme brown rice, and it is preferable that the germinated brown rice is fermented at an internal temperature of 74°C for 20 minutes to produce germinated enzyme brown rice.

[0037] -Aging process- The maturation process is a process for maturing the germinated enzyme brown rice obtained by the fermentation process. This maturation process is performed according to a predetermined algorithm preset in the control unit 28. The maturation process is preferably a process in which the germinated enzyme brown rice obtained by the fermentation process is matured for three days or more at an internal temperature of 70°C to 80°C, and more preferably a process in which the germinated enzyme brown rice is matured for a maximum of seven days at an internal temperature of 74°C, and the matured germinated enzyme brown rice is turned upside down once a day.

[0038] The control unit 28 may have a function of setting the number of cooking times in advance and notifying the user of the time to clean the germinated enzyme brown rice cooker 10 according to the set number of cooking times. Specifically, the control unit 28 may have a function of displaying the time to clean the germinated enzyme brown rice cooker 10 according to the set number of cooking times on the operation unit 20a.

[0039] In addition, the control unit 28 may be provided with an automatic sterilization and cleaning function that sterilizes and cleans the rice cooker 30 and the inner lid 22 using high-pressure steam, and the automatic sterilization and cleaning function may be executed by pressing a button (e.g., a cleaning button) provided on the operation unit 20a. In this embodiment of the rice cooker 10 for germinated enzyme brown rice, during the germinated brown rice growing process before the rice cooking process, the inside of the rice cooking pot 30 is an environment that is prone to bacterial growth, so the automatic sterilization and cleaning function in the rice cooker 10 for germinated enzyme brown rice is expected to have a high sterilization and cleaning effect.

[0040] In addition, the control unit 28 can be provided with a function to notify the user when it is time to replace the inner lid gasket 22a (for example, a function to display an alarm when the number of cooking times is 700 to 730, or to notify the user by voice). By providing the control unit 28 with the above function, it is expected that the ease of maintenance will be improved compared to conventional germinated enzyme brown rice cookers.

[0041] Here, the operation of the germinated enzyme brown rice cooker 10 according to this embodiment will be described. First, 600g of brown rice, 50g of red beans, 3g of salt, and 900mL of water are put into the rice cooker 30, and the rice cooker 30 is placed in the rice cooker container 26 and the lid 24 is closed, so that the inner lid 22 and the rice cooker 30 come into contact with each other (the packing 22a and the upper end of the rice cooker 30 are in close contact with each other). In this state, when a predetermined operation button provided on the operation unit 20a is pressed, the germinated enzyme brown rice cooker 10 starts to operate.

[0042] First, a germinated brown rice growing process is started to grow brown rice into germinated brown rice. In this embodiment, the brown rice is grown into germinated brown rice for 4 to 6 hours at an internal temperature of the rice cooker 30 of 30°C to 40°C. Specifically, it is preferable that the internal temperature of the rice cooker 30 is 30°C to 34°C for 4 or 6 hours.

[0043] Next, the germinated brown rice obtained in the germinated brown rice growing process is cooked together with red beans to obtain germinated brown rice, which is then transferred to a rice cooking process. The rice cooking process in this embodiment includes a temperature fluctuation region in which the internal temperature of the rice cooker is alternately switched between a first temperature and a second temperature at least twice, and is a process in which germinated brown rice is cooked together with the red beans for 35 to 45 minutes to obtain germinated brown rice, and it is preferable that the first temperature is 95°C to 105°C and the second temperature is 110°C or higher but less than 120°C. Specifically, the rice cooking process preferably includes a temperature fluctuation region in which the internal temperature of the rice cooker is alternately switched between 100°C and 118°C twice in succession, and is a process in which the germinated brown rice is cooked together with the red beans for 40 minutes to obtain germinated brown rice.

[0044] Next, the germinated brown rice obtained by the cooking process is fermented to obtain germinated enzyme brown rice. In the fermentation treatment in this embodiment, germinated brown rice is fermented at an internal temperature of 70° C. to 80° C. for 15 to 25 minutes to produce germinated enzyme brown rice. Specifically, the fermentation process is preferably a process in which germinated brown rice is fermented in a rice cooker at an internal temperature of 74°C for 20 minutes to produce germinated enzyme brown rice.

[0045] Next, the germinated enzyme brown rice obtained by the fermentation process is subjected to a maturation process, whereby matured germinated enzyme brown rice can be obtained by this maturation process. In the aging process in this embodiment, the germinated enzyme brown rice obtained by the fermentation process is aged at an internal temperature of a rice cooker of 70° C. to 80° C. for three days or more. Specifically, the maturation process preferably involves maturing the germinated enzyme brown rice at an internal temperature of 74°C in a rice cooker for up to seven days, and turning the matured germinated enzyme brown rice upside down once a day.

[0046] The germinated enzyme brown rice rice cooker of the present invention can be used to cook not only germinated enzyme brown rice, but also germinated brown rice, white rice, brown rice, porridge, etc., and can be adapted appropriately by changing the algorithms for the germinated brown rice cultivation process, rice cooking process, fermentation process, etc.

[0047] (Method of manufacturing germinated enzyme brown rice) The method for producing germinated enzyme brown rice of the present invention involves producing germinated enzyme brown rice using a rice cooker for germinated enzyme brown rice of the present invention. According to the method for producing germinated enzyme brown rice of the present invention, by using the germinated enzyme brown rice cooker of the present invention, germinated enzyme brown rice with an extremely high content of gamma-aminobutyric acid (GABA) and excellent texture can be produced.

[0048] The gamma-aminobutyric acid (GABA) content of the germinated enzyme brown rice produced varies depending on the conditions of the germinated brown rice growing process, but when the brown rice is germinated for 4 hours at an internal temperature of 30°C to 34°C in a rice cooker, the GABA content is preferably 25 mg / 100 mg or more, more preferably 28 mg / 100 mg or more, and even more preferably 28 mg / 100 mg or more and 35 mg / 100 mg or less. γ-Aminobutyric acid (GABA) can be measured using analytical equipment such as a high performance liquid chromatograph or an amino acid measuring device, or an analytical reagent using an enzyme. EXAMPLES

[0049] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0050] Example 1 The germinated enzyme brown rice of Example 1 was obtained using a Premium New Pressure Master SP (model number: CRP-ST0605F, Nihon Biken Hanbai Co., Ltd.) shown in FIG. 3 as a rice cooker for germinated enzyme brown rice, and according to the manufacturing conditions shown in FIG. First, 600 g of brown rice, 50 g of red beans, 3 g of salt, and 900 mL of water were placed in the rice cooker, and the lid was closed to bring the inner lid into contact with the rice cooker. The brown rice was germinated for 4 hours at an internal temperature of 30°C to 34°C and grown into germinated brown rice (germinated brown rice growing process). Next, the germinated brown rice was cooked together with red beans for 40 minutes in a temperature fluctuation region in which the internal temperature of the rice cooker was alternately switched between 100°C and 118°C twice in succession to obtain germinated brown rice (rice cooking process). Next, the germinated brown rice was fermented at an internal temperature of 74°C for 20 minutes to obtain germinated enzyme brown rice (fermentation process).

[0051] Comparative Example 1 Reproducing the procedure of Japanese Patent No. 6355292 (Patent Document 1), enzyme brown rice of Comparative Example 1 was obtained as follows using an enzyme brown rice cooker (model number: MM03JP, sold by Enzyme Brown Rice Labo Co., Ltd.). First, 4 cups of brown rice, 28 g of red beans, 4 g of salt, and 920 mL of water were placed in a rice cooker, and a softening process was carried out for 20 minutes at an internal temperature of 60°C. Next, a first heating step was performed for 30 minutes at an internal temperature of 120° C. Next, a second heating step was performed for 5 minutes at an internal temperature of 135° C. Next, a steaming step was performed for 30 minutes at an internal temperature of 74° C.

[0052] Comparative Example 2 Reproducing JP 2022-19098 A (Patent Document 2), the germinated brown rice cooker Premium New Pressure Master (model number: FD064, Nippon Biken Sales Co., Ltd.) shown in FIG. 5 was used as a germinated brown rice cooker, and the germinated brown rice of Comparative Example 2 was obtained according to the manufacturing conditions shown in FIG. First, 600 g of brown rice, 50 g of red beans, 3 g of salt, and 900 mL of water were placed in the rice cooker, and the lid was closed to bring the inner lid into contact with the rice cooker. The internal temperature of the rice cooker was set to 30°C for the first hour, 34°C for 1 to 2 hours, 30°C for 2 to 3 hours, and 34°C for 3 to 4 hours, causing the brown rice to germinate and grow into germinated brown rice (germinated brown rice growing process). Next, the germinated brown rice was cooked together with red beans at an internal temperature of a rice cooker of 118°C (maximum pressure of 1.8 atmospheres) for 60 minutes to obtain germinated brown rice (rice cooking process).

[0053] Next, the obtained germinated enzyme brown rice of Example 1, the enzyme brown rice of Comparative Example 1, and the germinated brown rice of Comparative Example 2 were measured for gamma-aminobutyric acid (GABA) content, and evaluated for chewy texture, umami, and ease of eating, and further evaluated comprehensively as follows. The results are shown in Table 1.

[0054] <Measurement of gamma-aminobutyric acid (GABA) content> The GABA content (mg / 100mg) of each rice sample was measured using high performance liquid chromatography.

[0055] <Evaluation of chewy texture, flavor, and ease of eating> For each of the resulting rice samples, three expert panelists evaluated the chewy texture, umami taste, and ease of eating according to the following criteria, and the evaluation results were determined by consensus of the three expert panelists. [Evaluation Criteria] ◎: Very good 〇: Good △:Normal ×: Bad

[0056] <Overall rating> 〇: GABA content is 15mg / 100mg or more, and the evaluation results of chewy texture, umami taste, and ease of eating are all 〇 or higher. ×: GABA content is less than 15 mg / 100 mg, and the evaluation results of chewy texture, umami, and ease of eating are all less than ◯.

[0057] [Table 1]

[0058] From the results in Table 1, it was found that in Example 1, a germinated enzyme brown rice rice cooker as shown in Figure 3 was used, and brown rice was germinated for 4 hours at an internal temperature of the rice cooker kettle of 30°C to 34°C, and then the temperature fluctuation range was included in which the internal temperature of the rice cooker kettle was alternately switched between 100°C and 118°C twice in succession, and the germinated brown rice was cooked together with red beans for 40 minutes, and then the germinated brown rice was fermented for 20 minutes at an internal temperature of 74°C, resulting in germinated enzyme brown rice with an extremely high GABA content of 28 mg / 100 mg, and which has an excellent chewy texture, flavor, and ease of eating.

[0059] In contrast, in Comparative Example 1, the brown rice hardly germinated during the soaking process in which the internal temperature of the rice cooker was maintained at 50°C or higher and 70°C or lower for 20 minutes, and the GABA content was found to be extremely low (2mg / 100mg). Comparative Example 2 did not include a temperature fluctuation region in which the internal temperature of the rice cooker was alternately switched between 100°C and 118°C twice in succession during the rice cooking process, and did not perform a fermentation process, so the GABA content was 15 mg / 100 mg, and an extremely high GABA content (25 mg / 100 mg or more) could not be achieved, resulting in an inferior chewy texture and ease of eating. [Explanation of symbols]

[0060] 10 Germinated enzyme brown rice cooker 20 Rice cooker body 20a Control unit 22 Inner lid 22a Gasket 24 Lid 26 Rice cooker storage area 28 Control Unit 30 Rice Cooker 30a Flange part 31 Lid opening / closing button 32 Heating section 33 Temperature Sensor 34 Pressure Regulating Valve 31 Lid opening / closing button

Claims

1. A rice cooker body having a rice cooker container with an open top; A rice cooker that is detachably attached to the rice cooker storage section; A lid body that is rotatably attached to the rice cooker body and covers the opening of the rice cooker accommodating section and has an inner lid; a control unit which carries out a germinated brown rice growing process in which brown rice, red beans, salt, and water are placed in the rice cooking pot, and the lid is closed to bring the inner lid into contact with the rice cooking pot, and which carries out a rice cooking process in which the germinated brown rice is cooked together with the red beans to obtain germinated brown rice, and a fermentation process in which the germinated brown rice is fermented to obtain germinated enzyme brown rice; A germinated enzyme brown rice cooker having The germinated brown rice growing process is a process in which the brown rice is grown into germinated brown rice at an internal temperature of the rice cooker of 30° C. to 40° C. for 4 to 6 hours, The rice cooking process includes a temperature fluctuation region in which the internal temperature of the rice cooking pot is alternately switched between a first temperature and a second temperature higher than the first temperature at least twice, and is a process for cooking the germinated brown rice together with the red beans for 35 to 45 minutes to obtain germinated brown rice, The fermentation process is a process in which the germinated brown rice is fermented at an internal temperature of the rice cooker of 70°C to 80°C for 15 to 25 minutes to produce germinated enzyme brown rice.

2. The germinated brown rice growing process is a process in which 600 g of brown rice, 50 g of red beans, 3 g of salt, and a predetermined amount of water are placed in the rice cooking pot, and the brown rice is germinated and grown into germinated brown rice at an internal temperature of the rice cooking pot of 30° C. to 34° C. for 4 or 6 hours. The rice cooking process includes a temperature fluctuation region in which the internal temperature of the rice cooker is alternately switched between a first temperature and a second temperature higher than the first temperature twice in succession, and is a process in which the germinated brown rice is cooked together with the red beans for 40 minutes to obtain germinated brown rice, the first temperature being 95°C to 105°C, and the second temperature being 110°C or higher but lower than 120°C, The germinated enzyme brown rice cooker of claim 1, wherein the fermentation process is a process in which the germinated brown rice is fermented at an internal temperature of the rice cooker of 70°C to 75°C for 20 minutes to produce germinated enzyme brown rice.

3. The rice cooker for germinated enzyme brown rice described in claim 2, wherein the rice cooking process includes a temperature fluctuation region in which the internal temperature of the rice cooker is alternately switched between 100°C and 118°C twice in succession, and is a process in which the germinated brown rice is cooked together with the red beans for 40 minutes to obtain germinated brown rice.

4. The control unit of the germinated enzyme brown rice cooker of claim 1 further performs a maturation process to mature the germinated enzyme brown rice obtained by the fermentation process at an internal temperature of 70°C to 80°C for three days or more.

5. The germinated enzyme brown rice cooker of claim 4, wherein the maturation process is a process in which the germinated enzyme brown rice is maturated at an internal temperature of the rice cooker of 70°C to 75°C for a maximum of seven days, and the maturated germinated enzyme brown rice is turned upside down once a day.

6. A method for producing germinated enzyme brown rice, comprising producing germinated enzyme brown rice using a germinated enzyme brown rice cooker according to any one of claims 1 to 5.

7. 7. The method for producing germinated enzyme brown rice according to claim 6, wherein the produced germinated enzyme brown rice has a gamma-aminobutyric acid (GABA) content of 25 mg / 100 mg or more.

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