JP2003219818A - Powder of unpolished rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powder of unpolished rice having less loss of nutritious value contained in raw rice, excellent in eat taste and preserving property and suitable for eating or drinking, and a method for producing the same. <P>SOLUTION: This powder of unpolished rice is characterized by having 3.5-5.0 water-holding power and 5-10 ml/g swelling volume, and containing 5-20 mg/100 g γ-amino lactic acid. The method for producing the powder of unpolished rice is characterized by treating the unpolished rice for holding water, then partially pregelatinizing, drying and then roasting and crushing. Since the powder of the unpolished rice is obtained by roasting the dried unpolished rice in a state of being not mixed with water, the loss of the nutritional value is less, the deterioration of the flavor of the powder of the unpolished rice is suppressed and the preservation for a long period is possible. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a brown rice flour suitable for eating and drinking, which has less loss of nutritional value contained in brown rice, is excellent in taste and storability.

[0002]

2. Description of the Related Art It is generally well known that brown rice has a higher nutritional value than white rice. Recently, there are also germinated brown rice enriched with γ-aminobutyric acid, etc., and it is possible to use brown rice or germinated brown rice powdered so that it can be easily ingested while taking advantage of its nutritional characteristics other than the means of cooking rice. It is in circulation. However, brown rice powder obtained by crushing brown rice as it is has a problem that its flavor is deteriorated rapidly and it is not suitable for long-term storage. Furthermore, although the powder immediately after crushing can be used for cooking and processing, it is not necessarily suitable for eating and drinking as it is because of its poor flavor.

As a means for improving the flavor of brown rice powder so that it can be used for eating and drinking, there is a method of roasting brown rice. For example, the technique of Japanese Patent Application Laid-Open No. 02-257842, in which brown rice is germinated, roasted, and crushed to make a food or drink, has been known. In this patent, the roasting conditions are not particularly limited, but it is specified that it is preferable to carry out at about 170 to 180 ° C. for about 7 to 10 hours. However, under such general roasting conditions, there is a problem that the nutritional components are greatly impaired in the heating step. In addition, the gelatinization of starch excessively progresses, the viscosity and the viscoelasticity of the starch decrease with time due to the aging of the starch, and the taste deteriorates. On the other hand, as a roasting method in which nutrients are not impaired and can withstand long-term storage, the technique of JP 2000-201638 can be applied, but since the raw rice is heat-treated in a roasting device in a water-containing state, For example, there is a problem that there is a large loss of γ-aminobutyric acid, which is an easily water-soluble nutrient contained in the embryo.

[0004]

An object of the present invention is to provide a brown rice flour suitable for eating and drinking, which has less loss of nutritional value contained in raw rice, excellent taste and storability, and a method for producing the same. is there.

[0005]

Means for Solving the Problems As a result of repeated intensive studies, the present inventors have found that brown rice to be used as a raw material is treated with water and then partially pregelatinized, and dried brown rice is roasted in an unhydrolyzed state. According to the present invention, it was found that the loss of nutritional value can be reduced, and the brown rice flour having excellent taste and shelf life and suitable for eating and drinking can be obtained. That is, the present invention is as follows. 1. Water retention capacity 3.5-5.0, swelling volume 5-10ml
/ G, 5-20 per 100 g of γ-aminobutyric acid
1. Brown rice powder characterized by containing mg; 2. A method for producing brown rice flour, which comprises treating brown rice with water, then partially pregelatinizing it, and then roasting and crushing brown rice, which is dried. The above-mentioned 2 characterized in that the roasting treatment is performed in a dry state.
Manufacturing method of brown rice flour.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The brown rice flour of the present invention can be produced, for example, by the following method. The brown rice used as a raw material is usually washed about 2 to 4 times. After draining, or as it is, it is soaked in water in a germination tank (germination tank), and water is intermittently sprinkled if necessary to treat water. The hydrous treatment is usually 10 to 48 in warm water at 20 to 50 ° C.
By soaking for about 5 hours, or for about 3 to 5 hours, then dehydration treatment and intermittent water sprinkling, for a total of about 5 to 45 hours, under high humidity conditions, 5-2 enrichment of brown rice with γ-aminobutyric acid
This is a step of adjusting the amount to about 5 mg / 100 g. As for the time required for hydrous treatment, brown rice is 0.5 ~
The condition is preferably such that a bulge of about 2.0 mm, a protrusion, or a bud can be confirmed. The water used for washing and soaking can be any of tap water, distilled water, well water, acidic water, electrolytic salt solution, and water that can be used for food such as ozone-dissolved water. .

After the water-containing treatment, brown rice is heated to carry out a partial gelatinization treatment. In order to control the degree of gelatinization desired as brown rice powder, the brown rice is preferably subjected to a heat treatment so that the degree of gelatinization is, for example, about 5 to 50%, more preferably about 10 to 40%. Is good. As a heating method at that time, specifically, 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,
Either a method of directly heating the object to be heated and the heat medium to heat it, or a method of heating the medium by indirectly contacting the heat medium like the conduction heating method in an atmosphere having a humidity of 60% or more can be implemented. The degree of gelatinization shown here is an excellent method for discriminating between gelatinized starch and raw starch or aged starch. The α-amylase pullulanase method (BA
It is the value measured by the P method).

A specific condition for the partial alpha conversion treatment is, for example, steam treatment at a steam temperature of 98 to 180 ° C. for 3 seconds to 30 minutes. When the steam temperature is less than 98 ° C, there is no problem in the α-formation and the drying itself, but the time required for the desired α-formation becomes long,
It is not so preferable for industrial mass production. On the other hand, if the temperature exceeds 180 ° C., there is a problem that the α-formation proceeds too much, and if it is transferred to the drying step as it is, the grain efficiency of the brown rice itself is blocked and the drying efficiency deteriorates. 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. Further, if the treatment time exceeds 30 minutes, gelatinization of brown rice proceeds too much, and the drying efficiency of brown rice is poor, which is not preferable.

As a method other than the above, a method using steaming treatment of rice, which is carried out in cooked rice production, fermentation industry, etc., can be exemplified. Specifically, for example, germinated brown rice is 0.1-7.0 kg / cm ² , preferably 0.1-2.
Under the condition of 0 cm ² , 3 seconds to 30 minutes, preferably 1 to
It is a method of treating with steam for 30 minutes. Vapor pressure is 0.1
If it is less than kg / cm ² , the desired degree of gelatinization cannot be obtained, and the same applies when the treatment time is less than 3 seconds. On the other hand, if the treatment time is too long, the gelatinization will proceed too much, the particles will be easily blocked, and the handling in the drying step will be poor. on the other hand,
When the vapor pressure exceeds 7.0 kg / cm ² , the pressure is too high and there is a problem in safety.

After the partial gelatinization step, the process proceeds to the next drying step. The drying is performed by a convection (hot air) drying method, a radiation drying method, a conduction drying method, a uniform exothermic method by electromagnetic waves, a vacuum drying method, a freeze drying method. It can be performed by any method such as the law. The water content of dry brown rice is preferably 10 to 20%. The dried brown rice thus obtained is roasted and crushed without adding water to obtain brown rice powder.

In the conventional roasting method, brown rice was hydrated in order to increase the thermal efficiency and roasted. However, elution of easily water-soluble nutrients such as functional The loss of γ-aminobutyric acid, which is noted as a component, occurs. In the present invention, the brown rice is subjected to a water-containing treatment, then subjected to a partial gelatinization treatment, and then dried, and then roasted under a non-hydrolysis condition without adding water, thereby suppressing the loss of the easily water-soluble functional component. can do. In order to increase the thermal efficiency under non-watering conditions and to prevent the sticking of the particles, for example, a roasting device such as a flow system in which hot air is circulated or a drum type roasting device can be used. Conditions such as temperature and time vary depending on the desired roasting state, but in order to obtain brown rice flour with excellent flavor without impairing nutritional value, for example, 100 ° C.
In the temperature range of ~ 300 ℃, integrated temperature 2.0 ~ 6.0 ℃ ・ h
It is more preferable to perform roasting within the range. The integrated temperature mentioned here is a value represented by the product of the processing temperature and the processing time during roasting.

The brown rice flour obtained by the above method has a water retention capacity of 3.5 to 5.0 and a swelling volume of 5 to 10 ml / g.
It is characterized by containing 5 to 20 mg of γ-aminobutyric acid per 100 g, and when mixed with a component such as a liquid for eating and drinking,
Liquid can be absorbed and held inside and between brown rice flour particles, and individual brown rice flour particles form swollen particles, and a smooth texture is obtained without feeling the pasty feeling derived from the starch in brown rice. The sol-like food and drink that it has is obtained. If the water retention capacity is less than 3.5 or the swelling volume is less than 5 ml / g, the liquid absorption and retention when mixing the liquid for eating and drinking and brown rice powder is weak, and the taste is not familiar well. On the other hand, if the water retention capacity is 5.0 or the swelling volume exceeds 10 ml / g, the smooth texture tends to be impaired when brown rice powder is mixed with the liquid for eating and drinking.

The water retention capacity in the present invention is calculated by the following method. Sample 5g (anhydrous equivalent), about 25 ℃ water 75ml
Into a beaker containing the mixture, add with stirring with a stirrer at about 500 rpm, and disperse uniformly. Then, transfer the whole amount to a 100 ml graduated cylinder as a dispersion and
Make up exactly to 00 ml. Next, the obtained dispersion liquid is transferred to a centrifugal sedimentation tube and centrifuged at 4200 rpm for 10 minutes. The supernatant is discarded, the wet precipitate is weighed (W ₀ ), and the precipitate is then dried under atmospheric pressure (135).
After drying (° C., 3 hours), it is weighed (W), and the value obtained by the following equation is used as the water retention capacity.

Water holding capacity = wet deposit (W ₀ ) / dry deposit (W)

The swelling volume referred to in the present invention is calculated by allowing the sample to contain water and measuring the degree of swelling per unit weight after standing for a certain period of time. The concrete method is 5 g of starch (anhydrous basis)
Is added to a beaker containing 75 ml of water at about 25 ° C. while stirring with a stirrer at about 500 rpm, and uniformly dispersed. Then, the whole amount is transferred to a 100 ml graduated cylinder as a dispersion liquid, and the volume is accurately adjusted to 100 ml. Next, after homogenizing the dispersion liquid, the sedimentation volume after standing for 18 hours at room temperature is read and converted into the volume per 1 g (anhydrous equivalent) of the sample to obtain a swelling volume (ml / g).

[0016]

EXAMPLES The present invention will be described below with reference to examples. Example 1 Raw brown rice (Hoshinoyume produced in Hokkaido) was hydrous treated in constant temperature water at 25 ° C. for 20 hours, then heated at 98 ° C. for 4 minutes to perform partial gelatinization, and subsequently with a fluidized bed dryer, water content was 15%. Dried. The obtained dried brown rice was roasted at 300 ° C. for 29 seconds by a rotary fluidized roasting device, and the roasted brown rice was pulverized to a particle size of 100 mesh pass to produce brown rice powder for eating and drinking. Example 2 Raw brown rice (Hoshinoyume produced in Hokkaido) was subjected to a water-containing treatment and a partial gelatinization treatment in the same manner as in Example 1 and then dried to a water content of 15%. The brown rice thus obtained was subjected to 2 in a rotary fluidized roasting device.
Roasting treatment was performed at 90 ° C. for 28 seconds, and the roasted brown rice was pulverized to a particle size of 100 mesh pass to produce brown rice powder for eating and drinking.

Example 3 Raw brown rice (Hoshinoyume from Hokkaido) was treated with water and partially gelatinized in the same manner as in Example 1 and dried to a water content of 15%. The brown rice thus obtained was subjected to 2 in a rotary fluidized roasting device.
Roasting treatment was performed at 50 ° C. for 75 seconds, and the roasted brown rice was pulverized to a particle size of 100 mesh pass to produce brown rice powder for eating and drinking. Example 4 Raw brown rice (Hoshinoyume produced in Hokkaido) was subjected to a water-containing treatment and a partial gelatinization treatment in the same manner as in Example 1 and then dried to a water content of 15%. The brown rice obtained was 3 times
Roasting treatment was performed at 20 ° C. for 45 seconds, and the roasted brown rice was pulverized to a particle size of 100 mesh pass to produce brown rice powder for eating and drinking.

Comparative Example 1 Raw brown rice (Hoshinoyume from Hokkaido) was treated with water and partially gelatinized in the same manner as in Example 1 and dried to a water content of 15%. The obtained brown rice was made to contain water, steamed, and roasted at 250 ° C. for 75 seconds by a rotary fluid roasting device, and the roasted brown rice was pulverized to a particle size of 100 mesh pass to produce brown rice powder. Comparative Example 2 The raw brown rice (Hoshino Yume produced in Hokkaido) was subjected to a hydrous treatment and a partial gelatinization treatment in the same manner as in Example 1, and then dried to a water content of 15%. The obtained brown rice was pulverized as it was to a grain size of 100 mesh to produce brown rice powder.

Comparative Example 3 Raw brown rice (Hoshino Yume produced in Hokkaido) was hydrated, steamed, and immediately roasted at 250 ° C. for 75 seconds in a rotary fluidized roasting apparatus, and the roasted brown rice was passed through a 100-mesh particle size pass. Was ground to produce brown rice flour. Comparative Example 4 Raw brown rice (Hoshino Yume produced in Hokkaido) was pulverized to a grain size of 100 mesh to produce brown rice powder. Comparative Example 5 Raw brown rice (Hoshinoyume produced in Hokkaido) was roasted in a rotary fluidized roasting device at 250 ° C. for 75 seconds in a non-hydrogenated state, and the roasted brown rice was pulverized to a particle size of 100 mesh pass to obtain brown rice flour. Was manufactured.

The physical properties (water holding capacity and swelling volume) of the brown rice powders obtained in Examples 1 to 4 and Comparative Examples 1 to 5 were measured by the methods described above. The results are shown in Table 1. Furthermore, taste evaluation (1
5 g was dissolved in 80 cc milk for drinking), the amount of γ-aminobutyric acid, and the preservability (expiration date when stored at room temperature) were evaluated. The results are shown in Table 2.

[0021]

[Table 1]

[0022]

[Table 2]

Comparative Example 1, which is out of the scope of the present invention, has a large loss of γ-aminobutyric acid by roasting in a watery state during roasting. On the other hand, brown rice is hydrous treated, partially gelatinized,
The brown rice powder of Comparative Example 2, which was dried and then powdered without roasting, has a bran odor peculiar to brown rice and is resistant to being mixed with a beverage for drinking. The brown rice powders of Comparative Examples 3 and 4 obtained by roasting brown rice as it is in a hydrated state or roasted in a non-hydrated state have a fragrance, but have a low content of γ-aminobutyric acid,
Furthermore, the storage stability is also poor. Comparative Example 5 in which brown rice was crushed as it was
In the brown rice powder of No. 3, the flavor is bad and the storability is bad. On the other hand, the germinated brown rice flours of Examples 1 to 4, which are within the scope of the present invention, have a good flavor and excellent storability, and are suitable as a food and drink material to be consumed daily as a health food.

[0024]

Industrial Applicability As described above, the brown rice powder of the present invention has a nutritional value obtained by subjecting the brown rice to be used as a raw material to a hydrous treatment, and then partially pregelatinizing the roasted dry brown rice in a non-hydrolyzed state. Loss can be reduced. Further, the deterioration of the flavor of the brown rice powder is suppressed, for example, no insect pests such as Nostume medallidae, weevil, and the like, little microbial contamination,
Allows long-term storage. Further, after the drying treatment, roasting in a non-hydrolyzed state makes it possible to suppress loss of functional components such as γ-aminobutyric acid, which is a nutrient component that is easily water-soluble,
Moreover, the flavor of the brown rice is improved, and by mixing the brown rice powder with a beverage or the like, a sol-like food or drink having a smooth texture can be obtained without feeling a pasty feeling, and thus the taste is excellent.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yukihiko Ito             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 Kenichi Ishiwata             Kanagawa Prefecture Toyama City Totsuka Ward Shinano 12-13 shares             FANCL Central Research Institute F-term (reference) 4B023 LE01 LG03 LP05 LP07 LP14                       LP20

Claims (3)

[Claims] 1. A water retention capacity of 3.5 to 5.0 and a swelling volume of 5.
Brown rice flour characterized in that it is 10 ml / g and contains 5 to 20 mg of γ-aminobutyric acid per 100 g. 2. A method for producing brown rice flour, which comprises roasting and crushing brown rice obtained by subjecting brown rice to a water-containing treatment, then partially gelatinizing it, and then drying it. 3. The method for producing brown rice flour according to claim 2, wherein the roasting treatment is performed in a dry state.