JP2003088316A - Unpolished rice - Google Patents
Unpolished riceInfo
- Publication number
- JP2003088316A JP2003088316A JP2002056188A JP2002056188A JP2003088316A JP 2003088316 A JP2003088316 A JP 2003088316A JP 2002056188 A JP2002056188 A JP 2002056188A JP 2002056188 A JP2002056188 A JP 2002056188A JP 2003088316 A JP2003088316 A JP 2003088316A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- allergen
- brown rice
- unpolished rice
- treatment
- 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.)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、栄養価に優れ、家
庭用炊飯器で容易に炊飯できる、低アレルゲン化した玄
米及びその製法に関する。特に、米アレルギー患者の食
事に好適な低アレルゲン化した玄米に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to low allergen brown rice which has excellent nutritional value and can be easily cooked with a domestic rice cooker, and a method for producing the same. In particular, the present invention relates to brown rice with a reduced allergen suitable for the diet of rice allergic patients.
【0002】[0002]
【従来の技術】食物アレルギーは、特定の食物の摂取に
より、過敏な免疫応答を引き起こし、アレルギー性鼻
炎、湿疹、蕁麻疹、下痢、偏頭痛、呼吸困難等の症状を
呈する。近年、食物アレルギーの中でも、米や小麦など
の穀類によるアレルギー性皮膚炎の発症が注目されてい
る。特に、主食として大量に摂取する米、小麦に対して
その対策もままならず、難治化した症例が多く、深刻な
問題となっている。食物アレルギーの治療法に関して
は、薬物の使用による対症療法の他は、アレルギーの原
因である食物を患者の食事からできる限り除去する食事
療法が採られている。しかし、米、小麦などのように主
食である穀物を除去することは、非常に困難であり、患
者のみならず、家族までいろいろな制約を強いられ、逆
にそのストレスが皮疹の悪化をきたすこともあるのが現
状である。2. Description of the Related Art Food allergy causes hypersensitivity immune response upon the intake of a specific food, and exhibits symptoms such as allergic rhinitis, eczema, urticaria, diarrhea, migraine, and dyspnea. In recent years, attention has been paid to the development of allergic dermatitis due to grains such as rice and wheat among food allergies. In particular, rice and wheat, which are ingested in large amounts as staple foods, have not been able to take measures against them, and in many cases have become intractable, which is a serious problem. Regarding the treatment of food allergies, in addition to symptomatic treatment by the use of drugs, diet therapy that removes foods causing allergies from the patient's diet as much as possible is adopted. However, it is very difficult to remove grains, which are staple foods such as rice and wheat, and various restrictions are imposed not only on the patient but also on the family. Conversely, the stress causes worsening of the skin rash. There is also the current situation.
【0003】また、アレルゲンを除去した穀類などが開
発され、例えば、米の場合にはアレルゲンが水溶性であ
ることから、吸水膨潤させた米を良く水洗するとか、そ
れをさらに蛋白分解酵素で処理するなどの方法によって
アレルゲンを取り除く技術も公知となっている(特開平
2-167040号公報、特開平9-224592号公報、特開平9-4723
8、特開平10-150935号公報、特開平11-115、特開平11-9
202号公報等)。このようなアレルゲンを溶出、分解す
る方法は、低アレルゲン化する一つの解決方法ではある
ものの、溶出が完全ではないとか、仕上がった低アレル
ゲン化米の外観、食味が悪いなどの問題がある。さらに
特殊な製造方法のため、最終的な商品として毎日利用す
るには非常に高価な食品となっていた。Further, cereals and the like from which allergens have been removed have been developed. For example, in the case of rice, allergens are water-soluble, so that water swollen and swollen is often washed with water or further treated with proteolytic enzymes. Techniques for removing allergens by methods such as
2-167040, JP 9-224592, JP 9-4723
8, JP 10-150935 JP, JP 11-115, JP 11-9
202, etc.). Although such a method of eluting and decomposing allergens is one of the solutions for lowering the allergen, there are problems such as incomplete elution and the appearance and taste of the finished low-allergenized rice. Furthermore, due to a special manufacturing method, it has become a very expensive food for daily use as a final product.
【0004】一方で、イネの染色体上の遺伝子を改変あ
るいはその発現を制御して、アレルゲンの合成を抑制す
る方法が知られており、イネのアレルゲン遺伝子、およ
び当該アレルゲンのcDNAに関する技術も知られている
(特開平4-117287号)。しかし、当該アレルゲンの発現
を完全に抑制することが難しいといった点、さらに、遺
伝子組換食品の安全性が取り沙汰されており、安心して
食せる米として、広く一般へ浸透させることが難しいと
いう問題がある。On the other hand, there is known a method of suppressing the allergen synthesis by modifying a gene on the rice chromosome or controlling its expression, and a technique relating to the rice allergen gene and the cDNA of the allergen is also known. (Japanese Patent Laid-Open No. 4-117287). However, it is difficult to completely suppress the expression of the allergen, and moreover, the safety of genetically modified foods has been taken into consideration, and there is a problem that it is difficult to permeate the rice widely as safe rice. is there.
【0005】[0005]
【発明が解決しようとする課題】本発明は、米アレルギ
ー患者の主食としてアレルゲンを低減化し、さらに栄養
価、炊飯性にも優れた、安全な玄米を提供することを目
的とする。DISCLOSURE OF THE INVENTION An object of the present invention is to provide safe brown rice which has reduced allergens as a staple food for rice allergic patients, and has excellent nutritional value and rice cookability.
【0006】[0006]
【課題を解決するための手段】本発明者らは鋭意検討を
行った結果、玄米を発芽処理する一連の処理を施すこと
で、容易にアレルゲンの低減化を図ることが可能となる
ことを見出した。すなわち、本発明は、玄米を発芽処理
してなることを特徴とする低アレルゲン化した玄米、α
化度が10〜50%、塩可溶性蛋白質含量が0.7g/
100g以下である前記低アレルゲン化した玄米及び米
アレルギー患者の食事用である前記の低アレルゲン化し
た玄米であり、また、玄米を含水処理することによりγ
‐アミノ酪酸含量が10〜30mg/100g程度まで
発芽処理後、湿熱処理してなることを特徴とする前記低
アレルゲン化玄米の製法である。Means for Solving the Problems As a result of intensive studies, the present inventors have found that it is possible to easily reduce allergens by performing a series of treatments for germination of brown rice. It was That is, the present invention is a hypoallergenic brown rice characterized by being obtained by germination treatment of brown rice, α
Degree of chemical conversion is 10-50%, salt-soluble protein content is 0.7g /
The low allergen brown rice of 100 g or less and the low allergen brown rice for meal of rice allergic patients, and by hydrating brown rice with γ
-A method for producing low allergen-free brown rice, which is characterized by comprising performing a germination treatment to an aminobutyric acid content of about 10 to 30 mg / 100 g and then subjecting it to wet heat treatment.
【0007】[0007]
【発明の実施の形態】本発明でいう発芽処理とは、通
常、玄米を一定温度の温水中に所定時間浸漬して含水処
理をすることにより、十分に吸水させた後、水切りし、
吸水した玄米を一定温度条件下で胚芽が膨らむか幼芽が
確認できるようになるまで放置する処理である。具体的
には、例えば、玄米をそのまま、あるいは玄米の一部を
精米機あるいは無洗米機等で搗精して剥離、裂傷させ、
得られた玄米を通常2乃至4回程洗米し、水切り後、発
芽槽(発芽用タンク)に浸漬する。搗精は、浸漬後の工
程で行うこともできる。玄米は、好ましくは95〜9
9.8質量%、さらに好ましくは97〜99質量%に搗
精するのが良い。そうすることで、原料玄米の表皮に付
着する異物、微生物を除去することができ、洗米に要す
る水の使用量を減少させることもできる。また、搗精の
程度は発芽玄米の吸水率、発芽率に影響を与えるので、
この点も考慮して定めることが好ましい。洗米に供する
水は、水道水、蒸留水、井戸水、酸性水、電解食塩水、
オゾンを溶存させた水等の食品用に使用できる水であれ
ば、いずれの使用も可能である。BEST MODE FOR CARRYING OUT THE INVENTION The germination treatment in the present invention is usually carried out by immersing brown rice in warm water of a constant temperature for a predetermined time to perform a water-containing treatment to sufficiently absorb water and then drain it.
This is a treatment in which brown rice that has absorbed water is left under constant temperature conditions until the swelling of the germ or the appearance of buds can be confirmed. Specifically, for example, brown rice as it is, or a part of the brown rice is polished by a rice polishing machine or a non-washing rice machine to peel and tear,
The obtained brown rice is usually washed about 2 to 4 times, drained and then immersed in a germination tank (germination tank). Waxing can also be performed in a step after immersion. The brown rice is preferably 95-9
It is better to refine the content to 9.8% by mass, more preferably 97 to 99% by mass. By doing so, it is possible to remove foreign substances and microorganisms adhering to the epidermis of the raw brown rice, and to reduce the amount of water used for washing rice. In addition, since the degree of hakusei affects the water absorption rate and germination rate of germinated brown rice,
It is preferable to set in consideration of this point as well. Water used for washing rice is tap water, distilled water, well water, acidic water, electrolytic saline,
Any water that can be used for food such as water in which ozone is dissolved can be used.
【0008】発芽槽の浸漬条件は、通常20乃至50℃
の温水中に発芽するまで浸漬するか、あるいは例えば3
乃至5時間程浸漬し、その後脱水を行い、間歇欠的に散
水を行って、所定時間、高湿度の条件下で発芽させる方
法がある。使用する温水は、前記の洗米工程で例示した
様な水が例示でき、食品用に使用できる水であれば、い
ずれも可能である。浸漬の工程で連続的に又は間歇的に
エアレーションを行ってもよい。The germination tank is usually immersed at 20 to 50 ° C.
Soak in warm water until germination, or for example 3
There is a method of soaking for about 5 hours, then dehydration, intermittent watering, and germination under a high humidity condition for a predetermined time. The hot water to be used can be exemplified by the water exemplified in the above rice washing step, and any water can be used as long as it can be used for food. Aeration may be performed continuously or intermittently in the dipping process.
【0009】発芽の程度は、一般的には胚の部分から
0.5mm〜2.0mm程度の膨らみ、あるいは突起
部、幼芽が確認できる程度の状態が良い。また、最適な
発芽条件の目安としては、玄米中のγ‐アミノ酪酸含量
が10〜30mg/100gにまで達していることであ
る。γ‐アミノ酪酸は、L−グルタミン酸からグルタミ
ン酸脱炭酸酵素により生成し、遊離グルタミン酸の減少
に伴い、γ‐アミノ酪酸が増加する(化学と生物、3
3,211、1995)。γ‐アミノ酪酸含量が10m
g/100g未満では、発芽の状態が不十分であり、ア
レルゲンの低減化効果が弱く、30mg/100gを超
えるまで発芽処理を施すと、米の異臭が発生しやすくな
るという問題があり、食味が悪くなる。発芽後は、加熱
処理して、発芽を停止させるが、その方法としては、蒸
煮させても良いし、熱風あるいはマイクロウェーブ、冷
却等の適当な方法により、温度処理あるいは乾燥させて
も良い。The degree of germination is generally such that a bulge of about 0.5 mm to 2.0 mm, a protrusion or a bud can be confirmed from the embryo part. The optimum germination condition is that the content of γ-aminobutyric acid in brown rice reaches 10 to 30 mg / 100 g. γ-Aminobutyric acid is produced from L-glutamic acid by glutamate decarboxylase, and γ-aminobutyric acid increases with the decrease of free glutamate (chemistry and organisms, 3
3, 211, 1995). γ-aminobutyric acid content is 10m
If it is less than g / 100g, the germination state is insufficient, and the effect of reducing allergen is weak, and if the germination treatment is performed until it exceeds 30mg / 100g, there is a problem that the off-flavor of rice easily occurs, and the taste is poor become worse. After germination, the germination is stopped by heating, and the method may be steaming, or temperature treatment or drying by an appropriate method such as hot air, microwave, or cooling.
【0010】本発明で示すα化度とは、α化デンプンと
生デンプンまたは老化デンプンを識別するのに優れた方
法であるα−アミラーゼ・プルラナーゼ法(BAP法)
によって測定した値である。低アレルゲン化玄米として
の所望のα化度に制御するために、湿熱処理を施し、α
化度を、例えば10〜50%程度にするのが好ましく、
さらに好ましくは15〜40%程度になるようにするの
が良い。特に湿熱処理により、アレルゲンの低減化効果
は顕著となる。α化度が10%未満では、アレルゲンの
低減効果が弱く、50%を超えると米の形状が壊れ、炊
飯時の食味、外観が悪くなる。ここでいう湿熱処理と
は、飽和水蒸気か熱水あるいは過熱蒸気等を熱媒体とし
て高湿度雰囲気、例えば湿度60%以上の雰囲気で対象
物を加熱する方法である。この場合には、加熱対象物と
熱媒体を直接接触させ加熱する方法と例えば湿度60%
以上の雰囲気でかつ伝導加熱方式のように間接的に熱媒
体を接触させ、加熱する方法のどちらでも実施可能であ
る。The degree of gelatinization shown in the present invention is an excellent method for discriminating between gelatinized starch and raw starch or aged starch. The α-amylase pullulanase method (BAP method).
It is the value measured by. In order to control to a desired degree of α-formation as low allergen-free brown rice, a moist heat treatment is applied to
The degree of chemical conversion is preferably about 10 to 50%,
More preferably, it should be about 15-40%. In particular, the moist heat treatment makes the allergen reduction effect remarkable. If the degree of gelatinization is less than 10%, the effect of reducing allergen is weak, and if it exceeds 50%, the shape of rice is broken, and the taste and appearance during cooking are deteriorated. The moist heat treatment mentioned here is a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 60% or more, using saturated steam, hot water, superheated steam, or the like as a heat medium. In this case, a method of heating the object to be heated by directly contacting it with a heating medium, for example, a humidity of 60%
Either of the above-mentioned atmosphere and the method of heating by indirectly contacting the heat medium like the conduction heating method can be carried out.
【0011】また、具体的な条件は、例えば、蒸気温度
98〜180℃で3秒〜30分間処理することができ
る。蒸気温度が98℃以下の場合、α化、乾燥自体には
問題はないが、所望のα化に要する時間が長くなるた
め、工業的に大量生産を行う場合には、あまり好ましく
ない。一方で、180℃を超えるとα化が進みすぎる問
題があり、乾燥の仕上がりや浸漬時間が限定されたり、
長期浸漬時の米飯の食味が悪くなる。処理時間は、3秒
未満では、粒のα化度にムラが生じやすいこともある
が、実際の工程における制御も難しい。また、処理時間
が30分を超えると発芽玄米のα化が進行し過ぎたり、
粒の膨化が発生するため、白米とブレンドして長時間浸
漬する場合には、玄米粒が崩壊し易くなる。The specific conditions are, for example, that the vapor temperature is 98 to 180 ° C. and the treatment can be performed for 3 seconds to 30 minutes. When the steam temperature is 98 ° C. or lower, there is no problem in the α-formation and the drying itself, but the time required for the desired α-formation becomes long, and therefore it is not so preferable in the case of industrial mass production. On the other hand, if the temperature exceeds 180 ° C, there is a problem that the gelatinization proceeds too much, and the drying finish and the dipping time are limited,
The taste of cooked rice becomes poor after long-term immersion. If the treatment time is less than 3 seconds, the degree of α-formation of grains may be uneven, but it is difficult to control in the actual process. Also, if the processing time exceeds 30 minutes, gelatinization of germinated brown rice will proceed too much,
Since grain swelling occurs, brown rice grains are likely to disintegrate when blended with white rice and immersed for a long time.
【0012】また、上述した湿熱処理以外の方法とし
て、米飯製造や発酵工業等で行われる米の蒸煮処理を用
いた方法が例示できる。例えば、発芽処理した玄米を
0.1〜7.0kg/cm2、好ましくは0.1〜2.
0kg/cm2の条件下で、3秒〜30分間、好ましく
は10秒〜30分間蒸煮処理すると良い。ここで、蒸気
圧が、0.1kg/cm2未満では、本発明の効果は弱
く、処理時間が3秒未満でも同様である。逆に処理時間
が長くなりすぎると、α化が進み過ぎ、白米と一緒に炊
飯したときの食味の低下や粒のブロッキングが生じ易く
なり、乾燥工程のハンドリングが悪くなる傾向がある。
一方、蒸気圧が7.0kg/cm2を超えても、本発明
の効果は得られるが、圧力が高すぎ、安全性に問題があ
る。As a method other than the wet heat treatment described above, a method using steaming treatment of rice, which is carried out in cooked rice production or fermentation industry, can be exemplified. For example, germinated brown rice is 0.1-7.0 kg / cm 2 , preferably 0.1-2.
It is advisable to perform steaming treatment for 3 seconds to 30 minutes, preferably 10 seconds to 30 minutes under the condition of 0 kg / cm 2 . Here, when the vapor pressure is less than 0.1 kg / cm 2 , the effect of the present invention is weak, and the same is true when the treatment time is less than 3 seconds. On the other hand, if the treatment time is too long, the gelatinization tends to proceed too much, the taste when cooked with white rice and grain blocking are likely to occur, and the handling in the drying step tends to become poor.
On the other hand, even if the vapor pressure exceeds 7.0 kg / cm 2 , the effect of the present invention can be obtained, but the pressure is too high and there is a problem in safety.
【0013】発芽処理、湿熱処理した玄米は、通常、約
30乃至35%程度の水分を含有していることから、衛
生面から加熱殺菌処理後、無菌パックするか、或いは玄
米の含水量を15%程度まで乾燥させるが、保存性の
面、流通上の面、加工食品用途でのハンドリングの面等
から鑑みて、乾燥させる方がより好ましい。The germinated and moist-heated brown rice usually contains about 30 to 35% of water, so from a hygienic point of view, it is heat-sterilized and then aseptically packed or the brown rice has a water content of 15%. %, But it is more preferable to dry in view of storage stability, distribution, handling in processed food applications, and the like.
【0014】このようにして得られた玄米の総蛋白質含
量は、6.0〜13.0g/100gかつ塩可溶性蛋白
質含量が0.7g/100g以下であり、さらに好まし
くは塩可溶性蛋白質含量が0.5g/100g以下であ
る。この範囲内で原料に供する玄米の蛋白質量によって
変動する。特に、アレルゲンが存在する塩可溶性蛋白量
は、玄米の浸漬工程中での、水の連続供給または間歇欠
的な供給、さらにエアレーションによっても変動する。
また、本発明においては、浸漬・発芽処理後、湿熱処理
を施すことで、アレルゲンが存在する可溶性蛋白量の含
有量が少なくなり、米アレルギー患者の主食としてより
適した玄米を得ることができる。The brown rice thus obtained has a total protein content of 6.0 to 13.0 g / 100 g and a salt-soluble protein content of 0.7 g / 100 g or less, more preferably a salt-soluble protein content of 0. It is 0.5 g / 100 g or less. Within this range, it varies depending on the protein content of brown rice used as a raw material. In particular, the amount of salt-soluble protein in which allergen is present fluctuates due to continuous supply or intermittent supply of water during the dipping process of brown rice, and also due to aeration.
Further, in the present invention, the wet heat treatment is performed after the immersion / germination treatment, so that the content of soluble protein containing allergen is reduced, and brown rice more suitable as a staple food for rice allergic patients can be obtained.
【0015】なお、本発明では、総蛋白質量とは、一般
的な蛋白質定量法として用いられるケルダール法による
もので、窒素量を測定し、窒素-蛋白質変換係数5.9
5で換算した値である。0.1N NaOHによるアル
カリ抽出し、ローリー法などで定量した場合において
は、本発明で得られる玄米がゲル化してしまうため、実
測値が高値に出る傾向があり、分析に供するにはふさわ
しくない。 また、塩可溶性蛋白質量とは、各米試料よ
り1M NaClで可溶性蛋白質(含アレルゲン蛋白
質)を抽出したものを、ローリー法によって定量したも
のである。In the present invention, the total protein amount is based on the Kjeldahl method used as a general protein quantification method, and the amount of nitrogen is measured to obtain a nitrogen-protein conversion coefficient of 5.9.
It is the value converted by 5. In the case of alkali extraction with 0.1 N NaOH and quantification by the Lowry method or the like, the brown rice obtained in the present invention is gelated, and the measured value tends to be high, which is not suitable for analysis. The amount of salt-soluble protein is the amount of soluble protein (allergen-containing protein) extracted from each rice sample with 1 M NaCl and quantified by the Lowry method.
【0016】[0016]
【実施例】以下、実施例によって本発明を具体的に説明
する。
実施例1
玄米(ほしのゆめ)を25℃の恒温水中で5時間浸漬さ
せ、その後水抜きし、室温で13時間気相発芽させた。
α化度13%、塩可溶性蛋白が0.65g/100g、
水分量31.5%、γ-アミノ酪酸19mg/100gの
発芽玄米を得た。
実施例2
玄米(ほしのゆめ)を25℃の恒温水中で5時間浸漬さ
せ、その後水抜きし、室温で10時間気相発芽させた。
浸漬・発芽処理後、100℃にて4分間、湿熱処理し、
α化度24.3%、塩可溶性蛋白が0.3g/100
g、水分量34.8%、γ‐アミノ酪酸18mg/10
0gの発芽玄米を得た。
実施例3
玄米(ほしのゆめ)を25℃の恒温水中で5時間浸漬さ
せ、その後水抜きし、室温で10時間気相発芽させた。
浸漬・発芽処理後、100℃にて6分間、湿熱処理し、
引き続いて流動層乾燥機にて100℃、20分間流動乾
燥し、α化度39.8%、塩可溶性蛋白が0.17g/
100g、水分量11.3%、γ‐アミノ酪酸20mg
/100gの乾燥発芽玄米を得た。
実施例4
玄米(ほしのゆめ)を25℃の恒温水中で5時間浸漬さ
せ、その後水抜きし、室温で13時間気相発芽させた。
浸漬・発芽処理後、100℃にて4分間、湿熱処理し、
引き続いて流動層乾燥機にて100℃、20分間流動乾
燥し、α化度28.7%、塩可溶性蛋白が0.4g/1
00g、水分量15.5%、γ‐アミノ酪酸23mg/
100gの乾燥発芽玄米を得た。EXAMPLES The present invention will be specifically described below with reference to examples. Example 1 Brown rice (Hoshinoyume) was immersed in constant temperature water at 25 ° C. for 5 hours, then drained, and allowed to germinate in the gas phase for 13 hours at room temperature.
Alpha degree 13%, salt-soluble protein 0.65g / 100g,
Germinated brown rice with a water content of 31.5% and γ-aminobutyric acid 19 mg / 100 g was obtained. Example 2 Brown rice (Hoshinoyume) was immersed in constant temperature water at 25 ° C. for 5 hours, then drained and allowed to undergo gas phase germination at room temperature for 10 hours.
After soaking and germination, moist heat treatment at 100 ° C for 4 minutes,
Alpha degree 24.3%, 0.3g salt-soluble protein / 100
g, water content 34.8%, γ-aminobutyric acid 18 mg / 10
0 g of germinated brown rice was obtained. Example 3 Brown rice (Hoshinoyume) was dipped in constant temperature water at 25 ° C. for 5 hours, then drained and allowed to undergo gas phase germination at room temperature for 10 hours.
After soaking and germination, heat-moisture treatment at 100 ° C for 6 minutes,
Subsequently, the mixture was fluidized and dried in a fluidized bed dryer at 100 ° C. for 20 minutes to obtain a gelatinization degree of 39.8% and a salt-soluble protein content of 0.17 g /
100 g, water content 11.3%, γ-aminobutyric acid 20 mg
/ 100 g of dry germinated brown rice was obtained. Example 4 Brown rice (Hoshinoyume) was immersed in constant temperature water at 25 ° C. for 5 hours, then drained and allowed to germinate in the gas phase at room temperature for 13 hours.
After soaking and germination, moist heat treatment at 100 ° C for 4 minutes,
Subsequently, the mixture was fluidized and dried in a fluidized bed dryer at 100 ° C. for 20 minutes to give a degree of gelatinization of 28.7% and a salt-soluble protein content of 0.4 g / 1.
00g, water content 15.5%, γ-aminobutyric acid 23mg /
100 g of dry germinated brown rice was obtained.
【0017】比較例1
塩可溶性蛋白が1.7g/100g、水分量が15%、
γ‐アミノ酪酸7mg/100gの未搗精玄米(ほしの
ゆめ)を比較例1とした。
比較例2
比較例1の玄米を搗精処理した、塩可溶性蛋白が0.9
6g/100g、水分量が14%、γ‐アミノ酪酸3m
g/100gの白米(搗精歩留まり90%)を比較例3
とした。Comparative Example 1 Salt-soluble protein: 1.7 g / 100 g, water content: 15%,
Comparative Example 1 was 7 mg of γ-aminobutyric acid / 100 g of unpolished brown rice (Hoshinoyume). Comparative Example 2 The brown rice of Comparative Example 1 was subjected to a polishing treatment, and the salt-soluble protein was 0.9.
6g / 100g, water content 14%, γ-aminobutyric acid 3m
Comparative example 3 using g / 100 g of white rice (wax sperm yield 90%)
And
【0018】試験例1
[塩可溶性蛋白質(アレルゲン含有画分)の比較]実施
例1〜3及び比較例1で得られた玄米から1M NaC
lで可溶性蛋白質(含アレルゲン蛋白質)を抽出し、そ
のSDS−ポリアクリルアミドゲル電気泳動を行い、CB
B染色し、染色強度を比較した。結果を図1に示した。
塩可溶性画分のSDS-PAGE解析では、実施例1において僅
かながら14-16kDa蛋白質の減少が確認された。また、玄
米を浸漬・発芽処理後、湿熱処理した実施例2、3で得
られた玄米については、14-16kDaアレルゲン低減化が顕
著であり、26kDaのアレルゲン低減化効果も確認され
た。Test Example 1 [Comparison of salt-soluble protein (fraction containing allergen)] 1M NaC from brown rice obtained in Examples 1 to 3 and Comparative Example 1
Soluble protein (allergen-containing protein) was extracted with 1 and subjected to SDS-polyacrylamide gel electrophoresis, and CB
B staining was performed and the staining intensity was compared. The results are shown in Fig. 1.
In SDS-PAGE analysis of the salt-soluble fraction, a slight decrease in 14-16 kDa protein was confirmed in Example 1. Further, with respect to the brown rice obtained in Examples 2 and 3 in which brown rice was soaked / germinated and then subjected to heat-moisture treatment, the 14-16 kDa allergen reduction was remarkable, and the 26 kDa allergen reduction effect was also confirmed.
【0019】試験例2
実施例4、比較例1、2で得られた玄米を試験に供し、
各試料から、塩可溶性タンパク質を1M NaClで、総タン
パク質を1% SDS/1% 2-MEで抽出した。各抽出液に含まれ
るタンパク質をSDS-PAGEにより、14-16kDaアレルゲンに
ついては、モノクローナル抗体を用いたイムノブロット
により検出した。
○総蛋白質量
ケルダール法によって定量する。常法に従って試料を前
処理し、米の蛋白質をアンモニアガスとして補集し、中
和滴定値より算出された窒素(%)に係数5.95を乗
じて米の総蛋白質含量を求める。
○塩可溶性蛋白質(含アレルゲン蛋白質)量
1M NaClで可溶性蛋白質(含アレルゲン蛋白質)
を抽出し、ローリー法によって定量する。1M NaC
l画分について、常法に従って操作を行い、蛋白質によ
りFolinのフェノール試薬を発色させ、750nmの吸
光度測定し、米の塩可溶性蛋白質含量を求める。
○分子量14〜16KDa、26kDaのアレルゲン蛋
白質含量
前記1M NaCl画分のSDS−ポリアクリルアミド
ゲル電気泳動を行い、染色し、デンシトメーターにより
染色強度を比較する。
○米アレルゲン蛋白質含量
SDS−ポリアクリルアミドゲル電気泳動後、ウェスタ
ンブロット法により、前記1M NaCl画分の蛋白質
と、米アレルゲン蛋白質に対するモノクローナル抗体を
結合、発色させ、デンシトメーターにより染色強度を比
較する。
○米アレルゲンに対する抗体との反応性
ELISA法により、前記1M NaCl画分の蛋白質
と、米アレルゲン蛋白質に対するモノクローナル抗体と
の反応性を調べる。ウェル上のアレルゲン蛋白質と抗体
を結合、発色させ、492nmの吸光度を測定する。結果
は粒100gあたりに換算した相対値として表記した。
結果を表1に示す。Test Example 2 The brown rice obtained in Example 4 and Comparative Examples 1 and 2 was subjected to a test,
Salt-soluble proteins were extracted from each sample with 1 M NaCl and total proteins with 1% SDS / 1% 2-ME. The protein contained in each extract was detected by SDS-PAGE, and the 14-16 kDa allergen was detected by immunoblot using a monoclonal antibody. ○ Total protein mass Quantify by Kjeldahl method. The sample is pretreated according to a conventional method, rice protein is collected as ammonia gas, and the nitrogen (%) calculated from the neutralization titration value is multiplied by a coefficient of 5.95 to obtain the total protein content of rice. -Salt soluble protein (allergen-containing protein) amount 1M NaCl soluble protein (allergen-containing protein)
Is extracted and quantified by the Lowry method. 1M NaCl
The 1-fraction is operated according to a conventional method so that the Folin phenol reagent is colored by the protein and the absorbance at 750 nm is measured to determine the salt-soluble protein content of rice. Allergen protein content of molecular weight 14-16 KDa, 26 kDa The 1M NaCl fraction is subjected to SDS-polyacrylamide gel electrophoresis, stained, and the staining intensity is compared by a densitometer. ○ Rice allergen protein content After SDS-polyacrylamide gel electrophoresis, the protein of the 1M NaCl fraction and a monoclonal antibody against the rice allergen protein are allowed to bind and develop color by Western blotting, and the staining intensity is compared by a densitometer. ○ Reactivity with antibody to rice allergen The reactivity of the protein of the 1M NaCl fraction with the monoclonal antibody to the rice allergen protein is examined by the ELISA method. The allergen protein on the wells is bound with an antibody to develop color, and the absorbance at 492 nm is measured. The results are expressed as relative values converted per 100 g of particles.
The results are shown in Table 1.
【0020】[0020]
【表1】 [Table 1]
【0021】[0021]
【発明の効果】表1から明らかなように、本発明の発芽
玄米は、総蛋白質量は玄米、白米と差はないが、塩可溶
性蛋白質が少なく、また米アレルゲンに対する抗体との
反応性も低く、アレルゲンが極めて少ない。米アレルギ
ー患者の血清中の特異的IgE抗体と反応性が高い、米
の主要なアレルゲン蛋白としては、アルブミン画分に属
する14−16kDa、グロブリン画分に属する26k
Daが知られており、米アレルギー患者用途の米を開発
するにあたっては、これらを除去あるいは低減化する必
要がある。また、本発明によると、玄米を発芽処理し、
さらには湿熱処理することで、効果的に14−16kD
a、26kDaのアレルゲン蛋白質を除去あるいは低減
化する事ができる。As is apparent from Table 1, the germinated brown rice of the present invention has the same total protein content as brown rice and polished rice, but has a small amount of salt-soluble protein and low reactivity with an antibody against rice allergen. , Allergen is extremely low. The major rice allergen proteins highly reactive with the specific IgE antibody in the serum of rice allergic patients include 14-16 kDa belonging to the albumin fraction and 26 k belonging to the globulin fraction.
Da is known, and it is necessary to remove or reduce these in developing rice for use in rice allergy patients. According to the present invention, brown rice is germinated,
Furthermore, by heat-moisture treatment, effectively 14-16kD
It is possible to remove or reduce the a, 26 kDa allergen protein.
【図1】玄米中の塩可溶性蛋白質のSDS−PAGEの
図面代用写真である。FIG. 1 is a drawing-substitute photograph of SDS-PAGE of salt-soluble proteins in brown rice.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 樫尾 一 愛知県名古屋市中区新栄一丁目9番地の6 (72)発明者 水口 彩 神奈川県横浜市戸塚区上品濃12番13号 株 式会社ファンケル中央研究所内 (72)発明者 喜瀬 光男 神奈川県横浜市戸塚区上品濃12番13号 株 式会社ファンケル中央研究所内 (72)発明者 青砥 弘道 神奈川県横浜市戸塚区上品濃12番13号 株 式会社ファンケル中央研究所内 (72)発明者 石渡 健一 神奈川県横浜市戸塚区上品濃12番13号 株 式会社ファンケル中央研究所内 Fターム(参考) 4B018 LB10 MD50 ME07 MF14 4B023 LC09 LE01 LG03 LP20 4B025 LT09 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Hajime Kashio 6-9-1, Shin-ei, Naka-ku, Nagoya-shi, Aichi (72) Inventor Aya Mizuguchi Kanagawa Prefecture Toyama City Totsuka Ward Shinano 12-13 shares FANCL Central Research Institute (72) Inventor Mitsuo Kise Kanagawa Prefecture Toyama City Totsuka Ward Shinano 12-13 shares FANCL Central Research Institute (72) Inventor Hiromichi Aoto Kanagawa Prefecture Toyama City Totsuka Ward Shinano 12-13 shares FANCL Central Research Institute (72) Inventor Kenichi Ishiwata Kanagawa Prefecture Toyama City Totsuka Ward Shinano 12-13 shares FANCL Central Research Institute F-term (reference) 4B018 LB10 MD50 ME07 MF14 4B023 LC09 LE01 LG03 LP20 4B025 LT09
Claims (4)
る低アレルゲン化した玄米。1. A brown rice having a reduced allergen, which is obtained by germinating brown rice.
含量が0.7g/100g以下であることを特徴とする
請求項1記載の低アレルゲン化した玄米。2. The hypoallergenic brown rice according to claim 1, which has a degree of gelatinization of 10 to 50% and a salt-soluble protein content of 0.7 g / 100 g or less.
1又は2記載の低アレルゲン化した玄米。3. The hypoallergenic brown rice according to claim 1, which is used for meals of rice allergic patients.
ノ酪酸含量が10〜30mg/100g程度まで発芽処
理後、湿熱処理してなることを特徴する請求項1、2又
は3記載の低アレルゲン化玄米の製法。4. A hypoallergen-reducing method according to claim 1, 2 or 3, which is obtained by subjecting brown rice to a hydrous treatment to give a γ-aminobutyric acid content of about 10 to 30 mg / 100 g, followed by a moist heat treatment. How to make brown rice.
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JP2001-210102 | 2001-07-11 | ||
JP2002056188A JP2003088316A (en) | 2001-06-18 | 2002-03-01 | Unpolished rice |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006081472A (en) * | 2004-09-16 | 2006-03-30 | Komachi Nogyo Kyodo Kumiai | Method for producing new germinated brown rice and the resultant germinated brown rice |
KR100919658B1 (en) * | 2009-03-03 | 2009-09-30 | (주)새롬바이오 | Method for producing germinated brown rice with enhanced gamma-amino butyric acid(gaba) of functional material in food and germinated brown rice using the same |
KR101439417B1 (en) | 2012-10-04 | 2014-09-11 | 한국식품연구원 | Methods for Reducing Allergenicity of Rice by Heat Treatment |
JP2020054341A (en) * | 2018-10-01 | 2020-04-09 | 株式会社片岡製作所 | Cell culture tool, and method for manufacturing cell culture tool |
US11655441B2 (en) | 2019-04-26 | 2023-05-23 | Kataoka Corporation | Cell culture base, cell culture vessel, method for culturing cells, method for producing cells, method for producing cell culture base, and method for producing cell culture vessel |
-
2002
- 2002-03-01 JP JP2002056188A patent/JP2003088316A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006081472A (en) * | 2004-09-16 | 2006-03-30 | Komachi Nogyo Kyodo Kumiai | Method for producing new germinated brown rice and the resultant germinated brown rice |
KR100919658B1 (en) * | 2009-03-03 | 2009-09-30 | (주)새롬바이오 | Method for producing germinated brown rice with enhanced gamma-amino butyric acid(gaba) of functional material in food and germinated brown rice using the same |
KR101439417B1 (en) | 2012-10-04 | 2014-09-11 | 한국식품연구원 | Methods for Reducing Allergenicity of Rice by Heat Treatment |
JP2020054341A (en) * | 2018-10-01 | 2020-04-09 | 株式会社片岡製作所 | Cell culture tool, and method for manufacturing cell culture tool |
JP2020156518A (en) * | 2018-10-01 | 2020-10-01 | 株式会社片岡製作所 | Cell culture tool and method for manufacturing cell culture tool |
US11655441B2 (en) | 2019-04-26 | 2023-05-23 | Kataoka Corporation | Cell culture base, cell culture vessel, method for culturing cells, method for producing cells, method for producing cell culture base, and method for producing cell culture vessel |
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