JP2005341958A - Functional non-wash rice composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a functional non-wash rice composition solving the problem that because of no nutritive ingredients contained in bran in pound-refined rice, incorporation of various nutritive ingredients in such refined rice has been considered, however, the resultant rice is poor in taste or such coating nutritive ingredients escape due to washing the rice and no nutritive ingredients are left after boiling. <P>SOLUTION: The problem can be solved by the following way: Non-wash rice is used as refined rice to be coated, the refined rice is coated with active ingredients, i.e. pullulan and trehalose as base materials and further coated therewith, namely, coated double, thus yielding good boiled refined rice. Ingredients problematic in taste can be ameliorated in taste by including them with a cyclodextrin. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to non-washed rice obtained by surface-treating a physiologically active ingredient on non-washed rice and a method for producing the same. More specifically, the present invention relates to a functional non-washed rice characterized by surface-treating a compound in which a physiologically active ingredient is dispersed or dissolved in an aqueous solution of pullulan and trehalose in non-washed rice and a method for producing the same.
JP-A-8-193

  So far, movements for processing rice mills to improve rice cooking characteristics and taste during rice cooking have been proposed by various patent applications. Method of conditioning after milling (Japanese Patent Laid-Open No. 56-4405), method of removing surface oil and fat and applying rice bran oil (Japanese Patent Laid-Open No. 59-120065), method of adding rice bran, dextrin, etc. No. 63-119057) has been proposed. Japanese Patent Publication No. 6-26507 proposes a method of spraying and drying pullulan and polysaccharide degradation products on the surface of polished rice. Japanese Patent Laid-Open No. 8-193 proposes a method for producing polished rice for the purpose of improving rice cooking characteristics and taste by spray drying using a combination of pullulan or polysaccharide degradation product and an enzyme.

The purpose of the present invention is to add various functional ingredients contained in rice bran that are removed from brown rice by milling to the cooked rice as white rice, and the functional ingredients contained in brown rice are obtained by ordinary rice cooking. An object of the present invention is to provide a polished rice composition that can be taken from cooked rice and a method for producing the same.
In addition, it is a second object that functional ingredients other than rice bran can be taken from white rice rice alone or in combination.
A small amount of rice bran component remains in ordinary rice, and in normal rice cooking, the rice bran is removed in advance. According to the above-mentioned patent, it is highly possible that a considerable amount of added components are removed during washing and the target components do not remain during cooking.
The third objective is to coat various kinds of physiologically active substances treated on the surface of washing-free rice, which are extremely easy to change. .

  An object of the present invention is to leave a component effective for physiological function on a polished rice without being removed by simple washing and to leave various physiological activities without deteriorating. In order to leave the active ingredient without being dissolved by ordinary washing, it is necessary to coat by dissolving or dispersing the functional substance in a film component that is soluble in alcohol and hardly soluble in water, such as water-insoluble shellac. However, by carrying out these coatings, it is judged that they are discharged from the body without being dissolved in the body and without being absorbed from the intestinal tract. If the functional component originally intended is coated on the surface of these polished rice and remains in the cooked rice during cooking, the object of the present invention cannot be achieved.

  On the other hand, functional components include water-soluble and oil-soluble components that are difficult to dissolve in both, and there is a method of industrially coating the film components that are dissolved and dispersed in the film-forming component and coated on the surface of the milled rice in solution. is necessary. It has become possible to develop a method for uniformly coating a functional component on the surface of polished rice, and completed the present invention.

  The purpose of the present invention is to wash rice without washing or even rinse it without washing most of the functional ingredients on the surface of the washed rice. It is intended to provide a rinse-free rice composition that can be easily digested and absorbed from the intestinal tract, and further suppresses changes in functional substances over time even during long-term storage of rinse-free rice. An object of the present invention is to provide a wash-free rice composition that can be used for food applications.

  As a recent movement, after brown rice is refined, the rice bran remaining on the surface of the rice is further removed by washing or adsorbing it on a powder, and non-washed rice is sold as a product and is being put to practical use. Wash-free rice is not washed at all or is rinsed even after washing, and it is possible to cook rice while leaving most functional components on the surface of the wash-free rice.

  Functional components from rice bran include phytic acid, inositol, water-soluble polyphenol, vitamin B group and water-soluble minerals, GABA as water-soluble components, and γ-oryzanol, ferulic acid, vitamin E (tocotrienol) as oil-soluble components , Tocopherol), plant sterol, cerebroside, policosanol (octacosanol) and the like are known. Components having a taste problem such as vitamin B group, polyphenols, and phytic acid are subjected to processing such as CD inclusion so that the taste is not impaired, and dissolved or dispersed in a binder solution to be used for coating.

  In order to solve these problems, light washing is achieved by using two-layer coating that coats the functional component with the main membrane components of pullulan and trehalose using non-washed rice, and further coats the membrane component on the surface. Then, functional components are not washed away. Further, according to the present invention, the functional component contained in the inner layer is uniformly dispersed in the coating layer and has good storage stability.

  Further, by using these film components, it is possible to further suppress the deterioration of the non-washed rice composition itself by coating the outer layer with two layers. In addition, the use of pullulan and trehalose in the membrane component suppresses the alteration of the wash-free rice composition itself, and also improves the taste and texture of white rice.

  According to the present invention, the functional ingredients contained in brown rice and other functional food materials are taste-improved and dissolved and dispersed, and the solution of pullulan and trehalose is coated on wash-free rice, and the outer layer is coated with the solution of pullulan and trehalose. Therefore, it is possible to obtain wash-free rice in which the active ingredient is not washed away by light washing and the functional ingredient is uniformly dispersed. Furthermore, the coating prevents the washing-free rice from deteriorating and improves its shelf life, and the rice is cooked under the same cooking conditions as ordinary white rice with the improved taste and texture of pullulan and trehalose. Became possible.

  Wash-free rice used in the present invention is a commonly used white rice after milling, which is washed with water (hydrolyzed rice finishing method) or a method using starch such as tapioca to remove and remove the koji. (Finishing method), a method of polishing with a brush or the like, a method of scoring with a scissors (special processing finishing method), and the like. Ordinary non-washed rice means that the dry matter of 100 g of sample is 0.60 g or less according to the method of washing rice water dry matter determined by the Japan Rice Milling Association. However, in the dry-type polished rice finishing system, the dry-solid product is 0.9 g or less in 100 g of a sample.

As for the functional ingredient from rice bran in the present invention, there are phytic acid, inositol, water-soluble polyphenol, vitamin B group and water-soluble mineral, GABA as water-soluble ingredients, and γ-oryzanol, ferulic acid, Vitamin E (tocotrienol, tocopherol), plant sterol, cerebroside, policosanol (octacosanol) and the like are known. Components having a taste problem such as vitamin B group, polyphenols, and phytic acid are subjected to processing such as CD inclusion so that the taste is not impaired, and dissolved or dispersed in a binder solution to be used for coating.

According to the present invention, it is possible to add and strengthen components not contained in brown rice. Various components are functionally possible as the functional component. For example, oil-soluble vitamins such as vitamin A and vitamin D, vitamin C, sulfur-containing amino acids such as taurine, DNA obtained from cod and herring, carotenoids such as beta-carotene and β-cryptoxanthin, isoflavones such as β-cryptoxanthin, Ginkgo biloba extract and the like. Examples of animal functional components include phospholipids such as egg white lysozyme and phosphatidylcholine, L-carnitine, and docosahexaenoic acid and icosapentaenoic acid, which are oils and fats of fish oil components.

Gymnema sylvestre and guava leaf extract that moderately absorb carbohydrates have polyphenols as the main component, but usually have a problem with taste, and inclusion of CD to improve these tastes improves taste. Gymnema sylvestre also improves taste by transglycosylation. Further, an oil-soluble component such as coenzyme Q10 can be coated by improving the absorbability by inclusion of CD.
Many of these functional ingredients have very bad taste. In particular, vitamin B group and polyphenols have bitterness and astringency, and when added in large quantities, the taste of white rice is greatly reduced. Various methods can be used to make these improvements, but the taste is improved by the combined use of cyclodextrin and the like. Cyclodextrins vary in size depending on the number of dextrins, and can cope with molecules of various sizes in improving taste.

  In carrying out the present invention, pullulan is used as a component for forming a film on the surface of the rice in order to keep the functional component on the surface of the non-washed rice. It is also predicted that the functional components are simply dissolved, dispersed, and coated on the surface of rice with pullulan alone or with both pullulan and trehalose and washed with simple water. In this case, the inner layer is further protected by double coating of the first layer with the second layer in the pullulan or water mixture system of pullulan and trehalose to prevent elution even when the functional components are washed. Is possible.

Pullulan is a natural polysaccharide in which maltotriose is regularly α-1,6-linked, obtained by culturing Aureobasidium pullulans, a kind of black yeast, using starch as a raw material.
Excellent solubility, stability, lubricity, adhesion / consolidation, adhesion / tackiness, film / film-forming properties, physical property improvement / water retention, metabolism / degradability, etc. can be expected to be effective as a membrane component. It is highly safe and has been confirmed to be safe in acute toxicity, subacute toxicity, chronic toxicity, and mutagenicity tests, and in Japan it is treated as an additive with no restrictions on use, like starch.

Trehalose is derived from starch and made after conversion by enzymes. Specifically, non-reducing saccharides in which two glucose molecules formed by the two functions of an enzyme that converts the reducing end of starch into a trehalose structure and an enzyme that releases the trehalose moiety are linked at α, α-1,1. It is a highly pure water-containing crystal.

As a coating material, pullulan is mainly used, but is not limited thereto. Gua gum, pectin, xanthan gum, locust bean gum and the like can also be used. Trehalose can be added to improve the taste of white rice so that it can be eaten more deliciously.

In addition, as a processing method for making washing-free rice coated with these functional ingredients, the washing-free rice is put in something like a ribbon blender and dried while spraying the functional ingredients, and the washing bread is washed in a rotating pan. A method of spraying a coating material and spraying it with hot air, and a method of spraying the coating material by adding non-washed rice to an aqua coater or a doria coater can be considered. The spraying temperature is 20 ° C to 70 ° C, preferably 30 ° C to 50 ° C, more preferably 35 ° C to 45 ° C.

  The amount of the functional component to be coated is not particularly limited. In the case of brown rice, about 8% is rice bran and 30% is rice oil. As an oil-soluble component, several percent of rice oil is a functional component, so about 0.1% to 0.3% is appropriate for rice. Some water-soluble components, such as phytic acid, may be contained in a large amount, but functional components extracted by water are considered to be appropriate in a total amount of 0.1% to 1%, but are limited by this. is not. In the case of other functional components, the amount of the required active ingredient may be determined and an appropriate amount added. The amount of pullulan and trehalose that are binders is such that the functional component can be dissolved and dispersed in the inner layer of the coating layer, and the amount of the functional component is prevented from changing over time. An amount that suppresses the change and does not dissolve the inner layer by washing is used within the scope of claims 6 and 7.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.

Example 1
4 g pullulan, 8 g trehalose, 10.8 g calcium lactate, 0.5 g casein phosphopeptide (CPPIII) (Meiji Seika), 10 mg vitamin D3 preparation (equivalent to 1000 IU / g), vitamin K2 preparation (equivalent to 0.55 mg / g) ) Is dissolved in 28 g of water to make syrup solution A. 1500 g of non-washed rice (water content 14.5%) is charged into a granulation pan, and syrup liquid A is dripped in a timely manner and blown with 38 ° C. warm air and dried. After the completion of dropping, the syrup solution Z in which 2 g of pullulan is dissolved in 8 g of water is added dropwise and dried with 38 ° C. warm air. After drying for about 10 minutes after the final dropping, the coated unwashed rice is taken out. The residual water of the obtained non-washed rice A was 14.5%.

Example 2
2 g pullulan, 4 g trehalose, 4 g fish calcium, 0.5 g casein phosphopeptide (CPPIII) (Meiji Seika), 10 mg vitamin D3 preparation (equivalent to 1000 IU / g), vitamin K2 preparation (equivalent to 0.55 mg / g) Is dissolved in 14 g of water to make syrup solution B. 1500 g of non-washed rice is charged into a granulation pan, and syrup solution B is dripped in a timely manner while blowing warm air at 38 ° C. and drying. After the completion of dropping, the syrup solution Z in which 2 g of pullulan is dissolved in 8 g of water is added dropwise and dried with 38 ° C. warm air. After drying for about 10 minutes after the final dropping, the coated unwashed rice is taken out. The residual moisture of the obtained non-washed rice B was 14.8%.

Example 3
4 g pullulan, 8 g trehalose and 3 g defatted rice bran extract clathrated with an equal amount of γ-cyclodextrin are dissolved in 28 g water to make syrup solution C. 1500 g of non-washed rice is charged into a test drier coater, and syrup solution C is dripped in a timely manner while blowing 38 ° C. warm air and drying. After the completion of dropping, the syrup solution Z in which 2 g of pullulan is dissolved in 8 g of water is added dropwise and dried with 38 ° C. warm air. After drying for about 10 minutes after the final dropping, the coated unwashed rice is taken out. The residual water of the obtained non-washed rice C was 13.9%.
The defatted rice bran extract used lyseo manufactured by Tsukino Food Industry Co., Ltd.

Example 4
10 g of 5 g of α-cyclodextrin and 1.5 g of ferulic acid dissolved in 100 g of water are added to syrup C to make syrup D. 1500 g of non-washed rice is charged into a test drier coater and dried by blowing warm air at 38 ° C. while spraying syrup solution D in a timely manner. After spraying, the syrup solution Z in which 2 g of pullulan is dissolved in 8 g of water is further sprayed and dried with 38 ° C. warm air. After drying for about 10 minutes after the final spraying, the coated unwashed rice is removed. The residual moisture of the obtained non-washed rice D was 14.0%.

Example 5
10 g of liquid E in which 1 g of octacosanol (28% product) is dissolved in 100 g of ethanol is added to 1500 g of non-washed rice in a test drier coater, and syrup liquid E is sprayed at appropriate times while blowing hot air at 38 ° C. to dry. Furthermore, 43 g of syrup liquid C is sprayed. After completion of the dropwise addition, the syrup solution Z in which 2 g of pullulan is dissolved in 8 g of water is sprayed and dried with hot air at 38 ° C. After drying for about 10 minutes after the final spraying, the coated unwashed rice is removed. The residual water of the obtained non-washed rice E was 14.5%.

Example 6
450 g of each non-washed rice of A to E obtained by the present invention is lightly put in a normal rice cooker and cooked. The obtained white rice had no difference in appearance, texture, and taste as compared to the additive-free washed rice.

Example 7
A solution X is prepared by dispersing and dissolving 3 g of tuna fish oil (product having a DHA content of 46%) in a solution of 10 g of γ cyclodextrin in water 30. Further, 4 g of pullulan and 8 g of trehalose are dissolved in 28 g of water to form a syrup solution Z and mixed with solution X to prepare syrup solution F. 1500 g of non-washed rice is charged into a test drier coater and sprayed with 38 ° C. warm air while spraying syrup solution F as appropriate. After drying for about 10 minutes after the final spraying, the coated unwashed rice is removed. The residual water of the obtained non-washed rice F was 14.3%.

Example 8
A solution Y is prepared by dispersing and dissolving 3 g of arachidonic acid oil (product having an arachidonic acid content of 45%) in a solution of 10 g of γ cyclodextrin in water 30. Further, 4 g of pullulan and 8 g of trehalose are dissolved in 28 g of water to form a syrup solution Z and mixed with the solution X to prepare a syrup solution G. 1500 g of non-washed rice is charged into a test drier coater, and sprayed with 38 ° C. warm air while spraying syrup solution G as appropriate, and dried. After drying for about 10 minutes after the final spraying, the coated unwashed rice is removed. The residual water of the obtained non-washed rice G was 14.4%.

Example 9
A solution X is prepared by dispersing and dissolving 3 g of tuna fish oil (product having a DHA content of 46%) in a solution of 10 g of γ cyclodextrin in water 30. Further, 4 g of pullulan and 8 g of trehalose are dissolved in 28 g of water to form a syrup solution Z and mixed with solution X to prepare syrup solution F. 1500 g of non-washed rice is charged into a test drier coater and sprayed with 38 ° C. warm air while spraying syrup solution F as appropriate. After completion of the dropwise addition, the syrup solution Z in which 2 g of pullulan is dissolved in 8 g of water is sprayed and dried with hot air at 38 ° C. After drying for about 10 minutes after the final spraying, the coated unwashed rice is removed. The residual water of the obtained non-washed rice H was 14.3%.

Example 10
A solution Y is prepared by dispersing and dissolving 3 g of arachidonic acid oil (product having an arachidonic acid content of 45%) in a solution of 10 g of γ cyclodextrin in water 30. Further, 4 g of pullulan and 8 g of trehalose are dissolved in 28 g of water to form a syrup solution Z and mixed with the solution Y to prepare a syrup solution G. 1500 g of non-washed rice is charged into a test drier coater, and sprayed with 38 ° C. warm air while spraying syrup solution G as appropriate, and dried. After completion of the dropwise addition, the syrup solution Z in which 2 g of pullulan is dissolved in 8 g of water is sprayed and dried with hot air at 38 ° C. After drying for about 10 minutes after the final spraying, the coated unwashed rice is removed. The residual water of the obtained non-washed rice 1 was 14.0%.

Example 11
450 g of each non-washed rice F to I obtained in the examples is lightly put in a normal rice cooker and cooked. The obtained white rice had a strong oxidation odor in F and G, and particularly a strong fish odor in F. Washed rice H and I stored indoors for 6 months showed better odor and taste than F and G.

Claims (7)

Wash-free rice composition obtained by surface-treating a physiologically active ingredient on wash-free rice and a method for producing the same 2. The washing-free rice composition according to claim 1, wherein pullulan and trehalose are used for the surface treatment, and a method for producing the same The rinse-free rice composition according to claims 1 and 2, and the method for producing the same, wherein the physiologically active component for surface-treating the rinse-free rice according to claims 1 and 2 is a component derived from rice bran The washing-free rice composition according to claims 1 and 2, and the method for producing the same, wherein the physiologically active ingredient for surface-treating the washing-free rice according to claims 1 and 2 is a functional substance other than rice bran The non-washed rice composition according to claims 1 to 4, wherein the non-washed rice according to any one of claims 1 and 2 is subjected to a surface treatment. The composition of the treatment liquid for forming the inner layer in the surface treatment of the non-washed rice according to claim 1 or 2 is 0.5 to 8% pullulan, 10 to 16% trehalose and a predetermined amount of physiologically active ingredient, 6. The washing-free rice composition according to claims 1 to 5 and its production method, wherein the composition of the treatment liquid forming the outer layer is 0.1% to 10% pullulan and 0.1% to 16% trehalose. After the surface treatment of the non-washed rice according to claim 1 or 2, the composition of the inner layer of the non-washed rice surface treatment layer is 1% to 18% pullulan, 21% to 36% trehalose, and the composition of the outer layer is 1% to 100 7% pullulan, 1% to 100% trehalose, and the washing-free rice composition according to claim 1 and its production method