JP2001069925A - Composite cell-containing rice flour material and cell- containing rice flour food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for producing new cell-containing rice flour food such as bread, sponge cakes, cookies, marshmallow or ice cream without using wheat flour or gluten by using rice flour as the main raw material. SOLUTION: The subject composite cell-containing rice flour material is obtained by using rice flour as the main raw material and mixing the rice flour with, as a cell structure stabilizer, a refined silk fibroin foam material prepared by whipping refined silk fibroin, and the other objective cell-containing rice flour food is prepared using the above composite cell-containing rice flour material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for producing a new foamed rice flour food such as bread, sponge cake, cookies, marshmallow, ice cream and the like without using flour or gluten using rice flour as a main raw material. is there.

[0002]

2. Description of the Related Art With the westernization and diversification of eating habits, demand for foods made from wheat flour, such as bread and sponge cakes, instead of cooked rice has been increasing, and rice consumption has tended to decrease. The situation in which the consumption of rice, which is Japan's main agricultural product, and the increase in wheat imports in this way is a major problem from the viewpoint of securing self-sufficiency in food and the development of Japanese agriculture. Therefore, there is a strong demand for the development of various processed foods using rice as a raw material with the aim of expanding rice consumption.

[0003] However, rice has a structure in which starch granules are mainly wrapped in a strong cell wall tissue, and when crushed into rice flour, the starch granules and their cell structure are destroyed. In addition to reduced workability, the gelatinization temperature is high and the water absorption is high, so that stickiness and drooling are likely to occur. Also, rice flour
Unlike wheat flour, it has a low content of protein components and contains almost no cell structure stabilizer such as glutenin, so that it is not possible to produce a foamed rice flour food requiring a cell structure. In other words, foods made from wheat flour contain gluten that interacts between molecules to form a network structure, which creates a unique texture, and also makes foamed foods such as bread and sponge cake. Plays an important role. Rice flour, on the other hand, contains almost no ingredients that serve as a cell structure stabilizer. It was hardly processed into foamed foods such as sponge cakes and sponge cakes.

[0004] In response to recent demands for the development of various processed foods using rice as a raw material, research has been conducted in various fields to produce breads using rice flour as a main component. For example, JP-A-5-68468 "Rice flour for bread dough", JP-A-6-7071 "Method of producing bread using rice flour", JP-A-11-32706 "Method of producing rice flour and processed food using the same" Such is the case. However, these inventions are all based on the idea of adding dough to rice flour by adding gluten as a cell structure stabilizer to produce a dough material, and thereby making bread. This food must also be a foamed rice flour food, but it can be said to be an intermediate food between conventional bread and rice flour food, and is not a new food. Similarly, there is an intermediate food called brown rice bread from ancient times, which is mainly made of wheat flour and mixed with a small amount of brown rice as an auxiliary material. It is made by function and it is simply a bread with brown rice flavor.

The inventor of the present invention has developed a new bread and sponge cake-like foamed rice flour food product having a unique taste without using flour or gluten while using rice flour as a main raw material. It is. The cell structure stabilizer for rice flour, which the inventor focused on as a substitute for gluten, is silk fibroin that has been purified from silk in recent years and has been successfully used as a food material.

[0006] This silk fibroin is a major protein constituting silk thread, which is composed of 18 kinds of amino acids,
The main ones are glycine, alanine, serine, tyrosine and the like. Serine has the effect of lowering blood cholesterol levels, alanine has the effect of promoting alcohol metabolism in the liver, and tyrosine has the effect of preventing dementia and Parkinson's disease.Silk fibroin is an ingredient that improves the function of the human body. It is a material that can be used as a food by being easily susceptible to the action of digestive enzymes such as pepsin and trypsin and hydrolyzing to enhance eco-availability.

The use of silk fibroin as a food material has been started by Hirabayashi et al. (Japanese Patent Laid-Open No. 1-256350), and udon and confectionery containing silk fibroin have been commercialized. Utilized food is simply a way of adding to existing food to improve quality. Subsequently, the present inventors have gathered as volunteers to use silk fibroin as a material for producing new foods, and have been proceeding with “Study on practical use of silk-based foods”. The research results are disclosed in, for example, Japanese Patent Application Laid-Open No. 10-21578.
No. 1, "Foamable food material comprising silk fibroin, foamed food material produced therefrom, method for producing them, method for enhancing foam stability, and sponge cake using them", Japanese Patent Application Laid-Open No. 10-215794, "Tasteless" It has been successfully developed as a "soft-elastic micro-honey structured food made by mixing white gel-like silk fibroin" and has been published.

[0008] According to these studies, silk fibroin was converted to α
-A protein having a small number of helices and a large number of β structures,
It has the feature that the structure is easy to orientate regularly, and it has the property of gelling by appropriately selecting the concentration and temperature, giving the material viscoelasticity, enhancing properties, foaming properties and foam stabilizing properties. Based on these characteristics, silk filobin can be used as a foaming food material and foam stabilizer for foamable food in the field of food, and also imparts viscoelasticity to soft-elasticity honey structured processed food in the field of food. The protein can be used as a functional protein, and can be used as a food material that can be easily digested and absorbed by purifying silk filobin and as a food material without it.

[0009] That is, the former technique disclosed in Japanese Patent Application Laid-Open No. 10-215781 is based on the conventional technique for producing a sponge cake mainly composed of flour, using silk fibroin as a substitute for egg white as a foam improving material for flour. It was added from the idea that it could be used for In other words, the technique described in this publication is a technique in which silk fibroin is applied as an auxiliary material for improving foamability of foamed foods such as sponge cake made of flour. Thus, the art is not based on the finding that silk fibroin can serve as a cell structure stabilizer similar to gluten. In contrast, the present invention is to improve the rice flour to the same properties as wheat flour by adding silk fibroin to rice flour, and to develop a technology for making foamed food from rice flour, which was supposed to be made from flour,
It aims to open up new rice flour-containing foods. As described above, the prior invention and the invention of the present application have different natural laws, technical knowledge, and ideas, and have substantially different technical ideas.

[0010] The invention described in the latter JP-A-10-215794 is a technique in which silk fibroin can be used as a viscoelasticity improving material and a digestion / absorption promoting material for foods processed with a soft elastic fine honey structure. The technology described in this publication has not been conceived at all up to application to foamed rice flour foods having a cell structure, and there is no idea that silk fibroin functions as a cell structure stabilizer similar to gluten, so it was originally The technical idea is completely different. However, in this publication, an example of adding a white ball as an example of a soft elastic fine honey structured processed food is described. Since the raw material Shiratama flour is a kind of rice flour, it is common to the present invention in that rice flour and silk fibroin are combined. However, the technology described in this publication uses silk fibroin as a viscoelasticity improving material, and is not a combination for use as a cell structure stabilizer. Therefore, the prior art and the present invention are essentially different in their technical ideas.

[0011]

SUMMARY OF THE INVENTION The invention of the present application is not merely a method of adding silk fibroin to existing foods as in the technique disclosed in the above-mentioned publication, but is intended to further research and produce silk fibroin into new foods. The technology used as the material for the development of this was not developed. That is, the technical idea of the present invention is to find that silk fibroin has a function as a cell structure stabilizer, and paying attention to this point, silk fibroin plays a role that gluten in wheat flour plays in silk in rice flour. It is a device that Philobin fulfills. In other words, we newly proposed the concept of "composite material of silk fibroin and rice flour" (Fig. 1),
The aim is to use this to develop technology for making foamed foods that are conventionally made from wheat flour as raw materials from rice flour without using flour or gluten, and to create a new field of foamed rice flour foods. It is.

[0012]

The first invention for which a patent is sought is based on the fact that rice flour is used as a main material, and a purified silk fibroin foam material made by bubbling purified silk fibroin as a cell structure stabilizer is mixed. It is a composite foamed rice flour material that is characterized.

In the second invention to be patented, a rice flour is used as a main material, and a purified fibroin foam material is mixed as a cell structure stabilizer to form a composite foamed rice flour material. It is a foamed rice flour food characterized by the above.

A third invention to be covered by the patent is that the purified fibroin foam material described in the first invention or the second invention is obtained by removing sericin by adding a sodium hydrogen carbonate solution to a silk raw material and washing by boiling. , A calcium chloride solution mixed with the mixture, and the mixture is dissolved by heating. Then, purified febroin obtained by subjecting the solution to desalting and filtration by dialysis is foamed into a foamed complex, characterized by being foamed. Rice flour material.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments. First, a purified silk fibroin is prepared and whisked to form a purified silk fibroin foam material. Using this material, a sponge cake, which is a foamed rice flour food product, is made, on which dynamic viscoelasticity, chromaticity, density, X-ray diffraction and sensory tests were performed to confirm the suitability as food.

(1) Preparation of Purified Silk Fibroin The operation of washing waste silk thread by boiling it in a 1% sodium hydrogen carbonate solution was repeated several times to remove sericin.
Transfer the 5% calcium chloride solution to
The mixture was heated and dissolved at 8 ° C. for 6 hours. The solution was desalted by dialysis and filtered to obtain a purified silk febroin solution.
It was adjusted to 6% of the purified silk fibroin solution. A purified fibroin foam material is obtained by foaming the purified silk fibroin solution.

(2) Preparation of a composite foamed rice flour material using silk fibroin. The basic composition of the composite foamed rice flour material is 50 g of rice flour, 25 g of sucrose, 40 g of yolk, 35 g of water, 30 g of egg white, and 30 g of silk fibroin solution. This rice flour was used as a main raw material, and a purified silk fibroin foam material made by bubbling purified silk fibroin as a cell structure stabilizer was mixed therewith to create a foamed dough for a sponge cake as a composite foamed rice flour material.

The foam-containing dough for sponge cake is generally a mixture of half of sucrose, water, powder and foam. As a foam material, a sample in which egg white and silk fibroin were mixed at a ratio of 1: 1 was excellent in foam stability. Therefore, a mixed foam foamed under these conditions and a foam obtained by foaming only purified silk fibroin were carried out. A foam material in which only egg white was whipped was prepared as a purified fibroin foam material of the example group, and as a control. Further, as flour, rice flour was prepared as an example section, and wheat starch and soft flour were prepared as comparative control sections. Then, the three types of powder and foam were combined to prepare nine types of foamed dough for sponge cake. That is, as an example, a foamed dough for a sponge cake in which rice flour and purified silk fibroin foam were combined, and a foamed dough for a sponge cake in which a mixed foam of egg white and silk fibroin were combined, and the rest were used as a control. The foamed dough for a sponge cake thus obtained was added to 1
It was baked at 70 ° C. for 40 minutes to create a sponge cake as a foamed rice flour food. After allowing it to cool for 2 hours,
Hold time, for which dynamic viscoelasticity, chromaticity, density, X
Various measurements such as line diffraction and sensory test were performed.

(3) Measurement of dynamic viscoelasticity In order to examine the dynamic viscoelasticity of the dough, the storage elastic modulus and the loss elastic modulus were measured at 25 ° C. using a rheograph sol (S-IC type, Toyo Seiki). It was decided to. The results of measuring the dynamic viscoelasticity of the various fabrics of this example and the comparative section are as shown in FIGS. 2 and 3. For comparison, the result of only the foam before mixing with the powder is also shown. In the case of the egg white foam alone, mixing the powder significantly reduced both the elastic modulus and the viscosity, but the addition of silk fibroin to the foam suppressed the decrease in the value.

The dough using the mixed foam of egg white / silk fibroin was increased in both elasticity and viscosity, and the dough using rice flour was more suppressed in the elasticity than the flour. When the egg white foam was used, the elastic modulus decreased over time, whereas the addition of silk fibroin suppressed the decrease.

(4) Measurement of chromaticity The baked color of the surface of the mixed foam food was measured using a colorimeter (CR-200, CR-200).
L * a * b * values were measured using a Minolta camera) to evaluate lightness, hue, and saturation. Table 1 shows the results of the surface chromaticity of the sponge cake using the rice flour after baking. Looking at the baking color of the surface of the sponge cake, the one using the mixed foam of egg white / silk fibroin was the lightest in baking color and the brightness was higher. Hue and saturation also showed high values.

[0022]

[Table 1]

(5) Measurement of Density The cross section of the sponge cake was observed and the density was measured. The measuring method is to cut the crumb into 2cm cubes,
The volume was obtained by the rapeseed replacement method and the density was calculated. The measurement results are shown in FIG. In all cakes, as the mixing ratio of silk fibroin increased, the swelling ratio decreased, and as a result, the density of the sponge cake increased. It is known that silk fibroin, which is a main component of silk fiber and has a large β structure, has lower extensibility compared to wool having a large amount of α-helix from the viewpoint of fiber science. Silk fibroin in foods has a lower swelling ratio as the mixing ratio increases, and is considered to reflect the chemical property of silk fibroin protein, which is low in extensibility. In addition, the sponge cake using rice flour has a smaller expansion ratio and a sponge cake density of 0.37 to 0.44 g / c as compared with a conventional sponge cake using soft flour.
m3. The sponge cake using wheat starch did not show much difference in density from the sponge cake using flour, but the sponge cake using foam containing only fibroin was non-uniform.

(6) Measurement of resistance stress The hardness of the foam-containing food was measured using a creep meter (RE-3).
305, Sanden) at 25 ° C. Two crumbs
The sample was cut into a cube having a diameter of 3 cm, and the height of the sample was compressed by 50% using a disk-shaped plunger (made of acrylic resin) having a diameter of 4 cm, and its resistance was measured. The compression speed of the plunger was 6.0 cm / min.

In order to examine the mechanical properties of sponge cakes using rice flour and silk fibroin, crumbs were cut into 2 cm squares and compressed to measure the resistance stress. Wheat starch having a silk fibroin mixture ratio of 100% could not be measured in the same manner as the density because the sponge cake was uneven. It was found that the resistance stress of the sponge cake was increased and hardened by adding silk fibroin. In particular, the sponge cake using the foam made of silk fibroin alone had a remarkably large resistance stress. In addition, the resistance stress of sponge cake using rice flour becomes larger than that of soft flour,
It became clear that it became hard. This was thought to correspond to the density results.

(6) Measurement of X-ray diffraction Next, the crystallinity was measured by X-ray diffraction, and the aging rate was examined. The measuring method was as follows. Three times the amount of absolute ethanol was added to the crumb, dehydrated while grinding in a mortar, and filtered. This operation was repeated three times, washed with acetone, and air-dried to obtain a dehydrated powder sample. X-ray diffraction measurement is performed using an X-ray diffractometer (JED-2).
110, Rigaku Denki), the crystallinity was measured by the diffraction intensity, and the aging rate was examined. The measurement conditions are as follows. Scanning range: 2θ = 4 to 40 degrees, scanning speed 0. 5 degree / min, tube voltage 35 kV, tube current 15 mA.

FIG. 6 shows a sponge cake 1 using a soft powder.
The X-ray diffraction pattern after day is shown. It can be seen that the sponge cake using egg white foam has a peak at around 17 degrees associated with the recovery of crystallinity. However, this peak was not observed in fibroin foam. This indicates that the addition of silk fibroin slows down the aging rate.

(7) Sensory test To evaluate the taste of sponge cake using rice flour,
A sensory test was performed. In this method, a sensory test was conducted by a scoring method in order to evaluate the palatability of the foamed food using rice flour. Based on a sponge cake using standard flour and egg white foam, rice flour and egg white foam, rice flour and egg white / silk fibroin mixed foam, rice flour and silk fibroin foam 3
Various types of foamed food (sponge cake) were evaluated. Evaluation items were fragrance, color of crumb and crust, texture of crumb, elasticity when pressed with finger, hardness, moist feeling,
There are nine items of sweetness and comprehensive evaluation. The panel consisted of 24 students.

The results are shown in FIG. The reference value of the sponge cake using the flour and egg white foam corresponds to the position of 0 in the figure. The sponge cake using the mixed foam of rice flour and egg white / silk fibroin has a finer crumb texture than the sponge cake using soft flour and egg white foam.
It was evaluated as soft, moist and the most delicious.

[0030]

The first invention of the present application is a composite foamed rice flour material capable of producing a foamed food product from rice flour. This is a new food material in which rice flour is the main raw material, and a purified silk fibroin foam material made by whipping purified silk fibroin as a cell structure stabilizer is mixed. This composite foamed rice powder material focuses on the fact that by adding purified silk fibroin to rice flour, the purified silk fibroin acts as a cell structure stabilizer in the same way as the gluten point of wheat, making it easy to create a cell structure. It pioneered a new food material that can produce foamed food made from rice flour.

Moreover, the purified silk fibroin of the present invention is
Because it is easily purified by digestive enzymes, it is easy to digest as a food, has not only the properties of enhancing viscoelasticity, foam properties and foam stabilizing properties, but also its main constituent amino acids It also has the effect of lowering blood cholesterol concentration, the effect of promoting alcohol metabolism in the organs, the effect of preventing dementia, the effect of Parkinson's disease, and the like, and the effect of improving the function of the human body. Therefore, adding the purified silk fibroin to the rice flour to form a complex gives the rice flour the properties and added value of the purified silk fibroin.

The second invention is a new foamed rice flour food prepared using the composite foamed rice flour material having the above characteristics. In the foamed rice flour food, expansion was suppressed as the mixed fraction of purified silk fibroin increased, and the effect of complexation was recognized. In addition, it was evaluated from the results of the sensory apricot test that there was no problem with the acceptability as food. Therefore, it is expected that a new field of foamed rice flour food will be pioneered, and that the consumption of rice flour will be increased.

Further, the purified silk fibroin used for the new foamed rice flour food is easily purified by the action of digestive enzymes as in the third invention, and therefore has good digestibility as food.
In addition to having viscoelasticity enhancing properties, foam properties and foam stabilizing properties, it has the effect of lowering blood cholesterol levels from the main amino acids of its constituents and the action of promoting alcohol metabolism in the liver It also has the effect of improving the function of the human body, such as being effective in preventing dementia and Parkinson's disease. Therefore, by adding the purified silk fibroin to rice flour and complexing the rice flour, the rice flour has the properties and added value of the purified silk fibroin, and can be a functional food.

Further, silk fibroin used in a new foamed rice flour food is purified from residual yarn in the silk textile industry.
Utilizing this as a food material is not only inexpensive in raw material costs but also significant from the viewpoint of resource recycling.

As described above, the foamed rice flour food according to the present invention comprises:
It can be said that the food satisfies the requirements from three viewpoints: environmental protection, food function and new taste.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing the concept of compounding rice flour and silk fibroin according to the present invention.

FIG. 2 is an explanatory diagram showing the results of measuring the storage elastic modulus among the dynamic viscoelasticities of the various fabrics of this example and the comparative section according to the present invention.

FIG. 3 is an explanatory view showing a result of measuring a loss elastic modulus among dynamic viscoelasticities of various fabrics of the present example and a comparative section according to the present invention.

FIG. 4 is an explanatory diagram showing the results of measuring the density of the sponge cake according to the present invention.

FIG. 5 is an explanatory view showing the result of measuring the resistance stress of the sponge cake according to the present invention.

FIG. 6 is an explanatory diagram showing an x-ray diffraction diagram of a sponge cake using the soft flour according to the present invention.

FIG. 7 is an explanatory diagram showing a sensory test result of a sponge cake using rice flour according to the present invention.

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Claims (3)

[Claims] 1. A composite foamed rice flour material characterized by mixing rice flour as a main raw material and a purified silk fibroin foam material produced by bubbling purified silk fibroin as a cell structure stabilizer. 2. A rice flour is used as a main raw material, and a purified fibroin foam material is mixed with the rice flour as a cell structure stabilizer.
A foamed rice flour food product comprising a composite foamed rice flour material and prepared using the same. 3. The purified fibroin foam material according to claim 1 or 2, wherein a sericin is removed by adding a sodium hydrogencarbonate solution to a silk raw material and washing by boiling, and then adding a calcium chloride solution thereto. A composite foamed rice flour material characterized in that purified febroin obtained by dialysis and desalting and filtering this solution after heat dissolution is foamed by foaming.