JP2007049947A - Companion-planted germinated brown rice, and method for producing the same - Google Patents
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Abstract
Description
本発明は、発芽玄米に関するものである。 The present invention relates to germinated brown rice.
玄米を一定温度の水に一定時間浸漬することで得られる発芽玄米は、γアミノ酪酸をはじめとする栄養成分の増加、外皮の軟化などが起こり、食用の価値が増大することが知られている（特許文献１、特許文献２）。
玄米が発芽する過程では、玄米中に貯蔵されていたタンパク質が分解され、玄米中の各種の遊離アミノ酸が増加することが知られている。たとえば発芽によって増大するγアミノ酪酸は、摂取することによって血圧上昇抑制効果、精神安定作用、血中中性脂肪濃度の低下作用があることが知られている。また、米粒中のタンパク質含量は少ないほど食味が良好である。いくつかのアミノ酸は食味に関与しており、アラニン・グリシン・プロリンは甘みを呈することで知られている。このように発芽玄米は、発芽によってタンパク質の分解に伴う遊離アミノ酸が増加し、栄養・食味ともに食用価値の高いものとなる。フィチン酸は、大量に摂取した場合、ミネラルの吸収を阻害することが報告されており、含量が少ない事が栄養面において好ましい。
しかし、このような栄養面での利点や問題点を持つ発芽玄米において、通常の発芽条件下で有効あるいは阻害成分を増減させるには限界がある。そこで、より効果的にそれらの成分を増減させるために、発芽の温度を上昇させる方法や、発芽時間を上昇させる方法、栄養成分を産生する微生物を添加して発芽させる方法などが、鋭意研究開発されてきた（特許文献３）。しかし、これらの処理方法は、同時に微生物の増殖による食味低下を進行させることにもなる。また、栄養価と食味を両立させるべく、発芽中制菌の工程を導入した場合には、専用の製造設備が必要となったり、生産効率が低下したり、製造コストが上昇するなどの問題が生じる。
Germinated brown rice obtained by immersing brown rice in water at a constant temperature for a certain period of time is known to increase the nutritional value including γ-aminobutyric acid, soften the outer skin, and increase the edible value. (Patent Document 1, Patent Document 2).
In the process of germinating brown rice, it is known that proteins stored in the brown rice are degraded and various free amino acids in the brown rice increase. For example, it is known that γ-aminobutyric acid, which increases by germination, has an effect of suppressing blood pressure increase, a tranquilizing effect, and a function of reducing blood neutral fat concentration when ingested. In addition, the lower the protein content in the rice grain, the better the taste. Several amino acids are involved in taste, and alanine, glycine, and proline are known to be sweet. Thus, germinated brown rice increases free amino acids associated with protein degradation due to germination, and has high nutritional value and taste. Phytic acid has been reported to inhibit mineral absorption when ingested in large quantities, and a low content is preferable in terms of nutrition.
However, in germinated brown rice having such nutritional advantages and problems, there is a limit to increase or decrease the effective or inhibitory components under normal germination conditions. Therefore, in order to increase or decrease those components more effectively, methods of increasing the germination temperature, methods of increasing the germination time, methods of adding germs that produce nutrients and germinating, etc. (Patent Document 3). However, these treatment methods also cause a decrease in taste due to the growth of microorganisms. In addition, when a germination antibacterial process is introduced in order to achieve both nutritional value and taste, there are problems such as the need for dedicated manufacturing equipment, reduced production efficiency, and increased manufacturing costs. Arise.
なお、現在主流となっている発芽玄米の製造方法は、以下の通りである。
原料米は、通常の稲作農法によって流通している玄米が用いられている。この玄米を第一に、玄米を一定温度の水に一定時間浸漬し、十分に吸水させる。第二に、吸水後、高水分の状態で半日〜２日間ほど静置し、発芽を促す。第三に、発芽した玄米を加熱することで発芽を停止させるとともに、殺菌する。第四に、乾燥処理を行い、白米と同程度まで水分値を低下させることで、雑菌の再増殖を防ぎ、取り扱いを簡便とする。
一方、イネなどの栽培において、混植と呼ばれる栽培方法が知られている（非特許文献１）。これまで、イネ品種の混植栽培に関する研究は、主にいもち病防除の観点から行われてきており、粳と糯の混植がいもち病の蔓延を抑制するという報告や、ササニシキやトヨニシキのマルチライン（多系品種）の混植が葉いもちと穂いもちに効果的である等の報告がある（非特許文献２）。
しかし、混植は稲作農法としては普及しておらず、イネの混植によって米の栄養価や食味に変化が生じることはこれまで知られていない。殊に、発芽玄米において、γアミノ酪酸などの遊離アミノ酸量を効果的に増減させ、栄養的にも食味的にも価値を高めるような栽培方法は、もちろん知られていない。
In addition, the manufacturing method of the germinating brown rice which has become mainstream now is as follows.
The raw rice is brown rice that is distributed by the usual rice farming method. Firstly, this brown rice is immersed in water at a constant temperature for a certain period of time to sufficiently absorb water. Secondly, after water absorption, leave it for about half a day to two days in a high moisture state to promote germination. Thirdly, the germinated brown rice is heated to stop germination and sterilize. Fourthly, by performing a drying treatment and reducing the moisture value to the same level as that of white rice, it is possible to prevent re-growth of miscellaneous bacteria and simplify handling.
On the other hand, in cultivation of rice and the like, a cultivation method called mixed planting is known (Non-Patent Document 1). So far, research on mixed planting cultivation of rice varieties has been conducted mainly from the viewpoint of controlling rice blast, and reports that mixed planting of cocoon and rice bran suppresses the spread of blast disease, and the multi-line of Sasanishiki and Toyonishiki ( There is a report that mixed planting of multi-variety varieties is effective for leaf buds and ear buds (Non-patent Document 2).
However, mixed planting is not widely used as a rice farming method, and it has not been known that rice mixed planting changes the nutritional value and taste of rice. In particular, there is no known cultivation method that effectively increases or decreases the amount of free amino acids such as γ-aminobutyric acid in germinated brown rice to enhance the nutritionally and tasteful value.
本発明は、従来より良質な栄養価をもつ発芽玄米を提供することを目的とする。 An object of the present invention is to provide germinated brown rice having a higher nutritional value than before.
本発明者らは、混植栽培法によって栽培した玄米に着眼し、これを発芽玄米の原料玄米とすることで、製法や添加物によることなく、前述のような栄養機能性を上昇させることができるという知見を得て、この発明を完成した。 The present inventors focus on brown rice cultivated by the mixed planting method, and by using this as the raw brown rice for germination brown rice, it is possible to increase the nutritional functionality as described above without depending on the production method and additives. The present invention has been completed.
本出願では、次の事項を発明の構成とする。
（１） 単植栽培して得た玄米を発芽処理した発芽玄米の平均値と比較して、異なる品種を混植栽培した玄米を原料としたグルタミン酸含有量が少なく、γアミノ酪酸含有量を高含有としたことを特徴とする発芽玄米。
（２） 乾燥重量１００ｇあたりに含まれるγアミノ酪酸を２０ｍｇ以上含有することを特徴とする（１）記載の発芽玄米。
（３） （１）又は（２）に記載された発芽玄米を使用した加工食品。
（４） 異なる品種を混植栽培して収穫した玄米を原料玄米とし、該原料玄米に発芽処理を施して発芽玄米を製造する方法。
（５） 異なる品種が、きらら３９７、ほしのゆめ、ななつぼしの３品種であることを特徴とする（３）又は（４）記載の発芽玄米を製造する方法。
（６） 発芽玄米用原料米の栽培方法において、複数の品種を混植する稲作栽培方法を用いることを特徴とする発芽玄米用原料米の栽培方法。
（７） 異なる品種を混植栽培して収穫した玄米を原料玄米とし、該原料玄米を発芽処理を施すことにより、単植栽培して得た玄米を発芽処理した発芽玄米と比較して食味を向上した発芽玄米を製造する方法。
In the present application, the following matters constitute the invention.
(1) Compared to the average value of germinated brown rice that has been germinated from single-planted brown rice, the content of glutamic acid is low, and the content of γ-aminobutyric acid is high. Germinated brown rice characterized by
(2) The germinated brown rice according to (1), which contains 20 mg or more of γ-aminobutyric acid contained per 100 g of dry weight.
(3) Processed food using germinated brown rice described in (1) or (2).
(4) A method for producing germinated brown rice by using brown rice harvested by co-cultivating different varieties as raw brown rice and subjecting the raw brown rice to germination.
(5) The method for producing germinated brown rice according to (3) or (4), wherein the different varieties are Kirara 397, Hoshino Yume, and Nanatsuboshi.
(6) A method for cultivating raw rice for germinating brown rice, characterized by using a rice cultivation method in which a plurality of varieties are mixed in the method for cultivating raw rice for germinating brown rice.
(7) Using brown rice harvested by co-cultivating different varieties as a raw brown rice, the raw brown rice is subjected to germination treatment, thereby improving the taste compared to germinated brown rice obtained by germination of single rice cultivation A method for producing sprouted brown rice.
栄養価及び食味を向上させた発芽玄米を混植栽培によって得た玄米を原料とすることによって提供することができる。及びその発芽玄米を利用した栄養価の高い加工食品を提供できる。
複数品種の種籾を播種時から混植させる「混植」という栽培方法によって、生育中や製造工程における添加物や加工によらず、混植という栽培方法だけで、遊離アミノ酸量を変化させることができ、特に、発芽玄米におけるグルタミン酸及びγアミノ酪酸含量を変化させることができ、栄養面でも食味面でも価値の高い発芽玄米を得ることができる。
発芽玄米用原料米に適した稲の栽培方法の提供ができる。
It can be provided by using, as a raw material, brown rice obtained by mixed planting of germinated brown rice with improved nutritional value and taste. And processed food with high nutritional value using the germinated brown rice.
With the cultivation method called “mixed planting” in which seeds of multiple varieties are mixed from the time of sowing, the amount of free amino acids can be changed only by the mixed planting method, regardless of the additive or processing in the growing or manufacturing process. The content of glutamic acid and γ-aminobutyric acid in germinated brown rice can be changed, and germinated brown rice having high value in terms of nutrition and taste can be obtained.
A method for cultivating rice suitable for raw rice for germination brown rice can be provided.
本発明でいう玄米とは、イネ科に属する禾穀類を示し、発芽する玄米であればジャポニカ米・インディカ米のいずれにおいても、また、うるち米・糯米・酒米のいずれにおいても本発明を適用できるが、例えば、タカナリ、ニホンマサリ、イセヒカリ、トヨニシキ、ミルキークイーン、Ｊ１９５、Ｊ３６０、きらら３９７、ほしのゆめ、ななつぼし、コシヒカリ、ひとめぼれ、トヨサト、あいちのかおり、Ｃｈ８６、Ｋｒ４、おんねもち、たんねもち、はくちょうもち、風の子もち、山田錦、美山錦、雄町、五百万石、蔵の華、八反３５号、八反錦１号、亀の尾、初星、日本晴、Ｂｅｌｌｅ Ｐａｔｍａ、Ｂｌｕｒｅ Ｂｅｌｌ、ＩＲ３６、あきたこまち、キヌヒカリ、はえぬき、つがるロマン、はやまさり、きたいぶき、ゆきまる、かけはし、ゆめあかり、でわひかり、ゆめさんさ、じょうでき、ふくひびき、アケノホシ、まなむすめ、ハナエチゼン、ほほほの穂、味こだま、来夢３６、どんとこい、ゆめひたち、ミレニシキ、いただき、あさひの夢、黄金晴、岐１０８号、葵の風、ときめき３５、ふゆおうみ、あきろまん、ほほえみ、つくし早稲、あきげしき、かりの舞、ユメコガネ、はたじるし、おきにいり、峰ひびき、などがあげられる。 The brown rice as used in the present invention refers to cereals belonging to the family Gramineae, and the present invention can be applied to any of japonica rice, indica rice, and any of glutinous rice, sticky rice, and sake rice as long as it germinates. But, for example, Takanari, Japanese Masari, Isehikari, Toyonishiki, Milky Queen, J195, J360, Kirara 397, Hoshino Yume, Nanatsuboshi, Koshihikari, Hitomebore, Toyosato, Aichi no Kaori, Ch86, Kr4, Onemichi, Tan Mochi, Hakuchimochi, Kokomo no Mochi, Yamada Nishiki, Miyama Nishiki, Omachi, Hyakumangoku, Kuranohana, Yaso 35, Yatan Nishiki 1, Kameno, First Star, Nihonbare, Belle Patma, Blure Bell, IR36, Akitakomachi, Kinuhikari, Haenuki, Tsugaru Romance, Hamasari, Kitaibuki, Yukimaru, Kakehashi , Yume Akari, Dewa Hikari, Yumesansa, Jeju, Fukuhibiki, Akenohoshi, Mana Musume, Hanaechizen, Hohohonoho, Ako Kodama, Kurumu 36, Dontokoi, Yumehito, Mirenishiki, Receiving, Asahi's Dream , Golden Hare, Ki 108, Reed Wind, Tokimeki 35, Fuyu Umi, Akiraman, Hoeemi, Tsukushi Waseda, Akigeshiki, Kari no Mai, Yumekogane, Hajimeshi, Okiiri, Mine Hibiki, etc. Can be given.
本発明でいう混植栽培とは、複数品種の籾又は玄米を混合した状態で発芽させ、播種し、育苗し、育成し、収穫することをいう。このとき、品種を複数種混合することのほかは、通常の栽培方法による。これに対し、本明細書で言う単植栽培とは、単一品種の籾又は玄米を多品種と混合することなく育成し、収穫する方法であり、播種後の水稲栽培条件は通常の営農稲作と同様である。
混植栽培では、混植する各品種の種子を混合し、殺菌洗浄後催芽処理したものを育苗し、順化後本田に植えて栽培する。各品種を混植するタイミングは、催芽処理前の栽培開始当初であることが特徴であり、催芽処理後に各品種を混合したり、あるいは収穫後の籾や玄米を混合して催芽処理しても、本発明の効果は得られない。
移植を伴わない、直播き農法を用いることも可能である。複数品種の混合した種籾を直接水田に播種して栽培することによっても混植は可能である。本発明の混植栽培は、栽培の全行程を通して行われる。
The mixed planting referred to in the present invention refers to germination, seeding, raising seedlings, growing and harvesting in a mixed state of multiple varieties of rice bran or brown rice. At this time, other than mixing a plurality of varieties, the usual cultivation method is used. On the other hand, single planting referred to in this specification is a method of growing and harvesting a single variety of rice bran or brown rice without mixing with multiple varieties. It is the same.
In mixed planting, seeds of various varieties to be mixed are mixed, sterilized and sprouting treated, and then nurtured, planted in Honda after acclimatization. The timing of mixed planting of each variety is characterized by the beginning of cultivation before the germination treatment, and each variety is mixed after the germination treatment, or even after germination treatment by mixing straw and brown rice after harvesting, The effect of the present invention cannot be obtained.
It is also possible to use direct sowing farming without transplanting. Mixed planting is also possible by sowing seed cultivars mixed with multiple varieties directly in paddy fields. Mixed planting of the present invention is performed throughout the entire cultivation process.
本発明における発芽玄米は、混植栽培より得られた玄米を原料玄米とし、これを催芽処理して得られたものであり、催芽処理の方法に限定はない。例えば標準的に、玄米を一定温度の水に一定時間浸漬し、十分に給水させた後、高水分状態を維持させたまま数時間〜数日間静置してもよい。 The germinated brown rice in the present invention is obtained by using brown rice obtained from mixed planting as a raw brown rice and budding it, and there is no limitation on the method of budding treatment. For example, as a standard, brown rice may be immersed in water at a constant temperature for a certain period of time and sufficiently supplied, and then left to stand for several hours to several days while maintaining a high moisture state.
また本発明における発芽玄米は、市場に現在流通させるための加工を施してもよい。この加工方法についても限定はないが、例えば、以下のような加工方法を用いることができる。第一に、玄米を一定温度の水に一定時間浸漬し、十分に吸水させる。第二に、吸水後、高水分の状態で半日〜２日間ほど静置し、発芽を促す。第三に、発芽した玄米を加熱することで発芽を停止させるとともに、殺菌する。第四に、乾燥処理を行い、白米と同程度まで水分値を低下させる。このような工程を加えることで、雑菌の再増殖を防ぎ、取り扱いを簡便とすることができる。第四工程の後さらに、粉砕工程や加熱工程を加えることにより、発芽玄米粉や発芽玄米糯などの食品に加工することもできる。 Moreover, the germinated brown rice in the present invention may be subjected to processing for distribution in the market. Although there is no limitation also about this processing method, For example, the following processing methods can be used. First, brown rice is soaked in water at a constant temperature for a certain period of time to absorb water sufficiently. Secondly, after water absorption, leave it for about half a day to two days in a high moisture state to promote germination. Thirdly, the germinated brown rice is heated to stop germination and sterilize. Fourth, a drying process is performed to reduce the moisture value to the same level as that of white rice. By adding such a process, re-growth of various bacteria can be prevented and handling can be simplified. Further, after the fourth step, by adding a pulverization step and a heating step, it can be processed into foods such as germinated brown rice flour and germinated brown rice bran.
混植して収穫した籾を、発芽処理して得た発芽玄米は、遊離アミノ酸の総量を増加させることができる。そして特に、原料玄米と発芽処理後の遊離アミノ酸を個別に比較すると、γアミノ酪酸の増加及びグルタミン酸の減少が顕著である。この混植によって、発芽玄米１００ｇ中γアミノ酪酸２０ｍｇ以上とする発芽玄米を提供することが可能である。
食味の観点から見ると、混植栽培で得られた発芽玄米は、単植栽培で得られた発芽玄米より同等以上の食味が得られる。
以下、実施例、比較例及び試験例によって本発明を具体的に説明する。
The germinated brown rice obtained by germinating the grapes harvested after mixed planting can increase the total amount of free amino acids. In particular, when the raw brown rice and the free amino acid after germination are individually compared, an increase in γ-aminobutyric acid and a decrease in glutamic acid are significant. By this mixed planting, it is possible to provide germinated brown rice having 20 mg or more of γ-aminobutyric acid in 100 g of germinated brown rice.
From the standpoint of taste, germinated brown rice obtained by mixed planting can have a taste equal to or higher than germinated brown rice obtained by single planting.
Hereinafter, the present invention will be specifically described with reference to Examples, Comparative Examples, and Test Examples.
〔実施例１〕
〔６品種混植栽培米〕
種籾として、タカナリ、ニホンマサリ、イセヒカリ、トヨニシキ、ミルキークイーン及びＪ１９５の６品種を用い、各品種の種子を同数ずつ均等に混合し、育苗に用いた。混合した種子を、１０００倍希釈の殺菌剤スポルタックＳＥ乳剤で２４時間浸漬処理によって消毒後、蒸留水で種子を洗浄してから２８℃定温孵卵器内で４８時間催芽処理した。育苗用ビニールポットの下部約１／３に山土を入れ、次に同量の市販育苗土であるパールマット（培養土１ｋｇあたり窒素、リン、カリウム各０．４ｋｇを添加）をのせた育苗用土壌の上に、催芽処理した種子を播種した。その後、ガラス室又はビニールハウス内で育苗後、屋外で約５週間順化させた。約５週間の順化後、１５０ｃｍ×５００ｃｍの本田に、栽植密度を条間３０ｃｍ株間１５ｃｍとし、３２固体／条を４条として、一株一本植えで手で苗を移植し、混植栽培した。成熟後、イネを地際より刈り取り、ビニールハウス内で約２週間架干しをして風乾させた。その後、脱穀及び籾摺りを行い、収穫された玄米を原料玄米とした。
得られた原料玄米は、発芽器（発芽美人、株式会社武越製作所社製）を用いて発芽処理を行った。得られた発芽玄米は、凍結乾燥後電動ミル（万能製粉器、株式会社東京ユニコム社製）を用いて粉砕し、試験に用いた。
[Example 1]
[6 varieties mixed planting rice]
Six varieties of Takanari, Nihonmasari, Isehikari, Toyonishiki, Milky Queen and J195 were used as seed pods, and the same number of seeds of each cultivar were mixed equally and used for raising seedlings. The mixed seeds were sterilized by immersion treatment with a 1000-fold diluted fungicide Sportac SE emulsion for 24 hours, washed with distilled water, and then germinated for 48 hours in a 28 ° C. constant temperature incubator. For raising seedlings, put mountain soil in the lower part of the plastic pot for raising seedlings, and then place the same amount of commercially available seedling pearl mat (adding 0.4 kg of nitrogen, phosphorus, and potassium for each 1 kg of cultured soil). Germinated seeds were sown on the soil. Then, after raising seedlings in a glass room or a greenhouse, it was allowed to acclimatize outdoors for about 5 weeks. After acclimatization for about 5 weeks, the planting density was set to 150 cm × 500 cm Honda, the planting density was 30 cm between the strains, 15 cm between the strains, 32 solids / rows were 4 strips, and the seedlings were transplanted by hand and planted together. . After maturity, the rice was cut from the ground and laid in a greenhouse for about two weeks and allowed to air dry. Thereafter, threshing and mashing were performed, and the harvested brown rice was used as raw brown rice.
The obtained raw brown rice was subjected to a germination treatment using a germinator (a germinating beauty, manufactured by Takekoshi Seisakusho Co., Ltd.). The resulting germinated brown rice was freeze-dried and then pulverized using an electric mill (universal mill, manufactured by Tokyo Unicom Co., Ltd.) and used for the test.
〔実施例２〕
〔３品種混植栽培米〕
種籾として、きらら３９７、ほしのゆめ及びななつぼしの３品種を用い、実施例１と同じ方法にて発芽玄米を得た。得られた発芽玄米は、実施例１と同様に凍結乾燥後粉砕し、試験例１に用いた。
[Example 2]
[Three varieties mixed cultivation rice]
Germinated brown rice was obtained in the same manner as in Example 1, using 3 varieties of Kirara 397, Hoshino Yume and Nanatsuboshi as seed pods. The obtained germinated brown rice was freeze-dried and ground in the same manner as in Example 1 and used in Test Example 1.
〔比較例１〕
〔６品種単植栽培米〕
実施例１と同じ、タカナリ、ニホンマサリ、イセヒカリ、トヨニシキ、ミルキークイーン及びＪ１９５の６品種を単植栽培に用いた。実施例１とは異なり、各品種をそれぞれ単独で播種、育苗及び本田栽培し、各品種の原料玄米を得た。得られた６品種の原料玄米は、実施例１と同様に、発芽処理後に凍結乾燥及び粉砕し、試験に用いた。
[Comparative Example 1]
[6 varieties of single plant cultivation rice]
Six varieties of Takanari, Nihonmasari, Isehikari, Toyonishiki, Milky Queen and J195 as in Example 1 were used for single plant cultivation. Unlike Example 1, each variety was individually sown, nurtured and cultivated in Honda to obtain raw brown rice for each variety. The obtained 6 types of raw material brown rice were freeze-dried and ground after the germination treatment in the same manner as in Example 1, and used for the test.
〔比較例２〕
実施例２と同じ、きらら３９７・ほしのゆめ・ななつぼしの３品種を単植栽培に用いた。実施例２とは異なり、各品種をそれぞれ単独で播種、育苗及び本田栽培し、各品種の原料玄米を得た。得られた３品種の原料玄米は、実施例２と同様に、発芽処理後に凍結乾燥及び粉砕し、試験例１に用いた。
[Comparative Example 2]
The same three varieties of Kirara 397, Hoshino Yume, and Nanatsuboshi as in Example 2 were used for single plant cultivation. Unlike Example 2, each variety was individually sown, nurtured, and cultivated in Honda to obtain raw brown rice for each variety. The obtained three types of raw material brown rice were freeze-dried and ground after the germination treatment in the same manner as in Example 2 and used in Test Example 1.
〔試験例１：アミノ酸含量試験〕
実施例、比較例で得られた玄米及び発芽玄米について、アミノ酸含量を測定した。
[Test Example 1: Amino acid content test]
About the brown rice and germinating brown rice obtained by the Example and the comparative example, the amino acid content was measured.
エッペンドルフチューブ内に、粉砕した各発芽玄米１００ｍｇを入れ、０．１％ＴＦＡ：アセトニトリル＝１：１に調整した抽出液を１ｍｌ加え、ロータリーシェーカー（１３０ｍｉｎ−１）を用いて１２時間振とう抽出した。振とう終了後、１回目の遠心分離（３０００ｇ、１０分間）を行い、上清を採取した後、再度エッペンドルフチューブに抽出液１ｍｌを加えて２度目の遠心分離（３０００ｇ、１０分間）を行った。再び上清を採取し、１及び２回目に採取した上清を合わせ、メンブレンフィルター（ＰＴＥＦ、ＨＰ０４５）を通した後、分析時まで−４０℃にて冷凍保存した。発芽玄米中の遊離アミノ酸の分析は、ＯＰＡ−ＭＥＴ法を用いて行った。ＨＰＬＣ（ＳＨＩＭＡＤＺＵ ＬＩＱＵＩＤ ＣＨＯＲＯＭＡＴＯＧＲＡＰＨ ＬＣ−１０ＡＴ）を使用し、カラムはＳＨＩＳＥＩＤＯ ＣＡＰＣＥＬＬ ＰＡＫ Ｃ１８ＡＧ１２０（４．６×２５０ｍｍ）、溶媒はアセトニトリルを用い、カラム温度４０℃、測定時間３６分の条件で分析した。 In an Eppendorf tube, 100 mg of each ground germinated brown rice was put, 1 ml of an extract adjusted to 0.1% TFA: acetonitrile = 1: 1 was added, and the mixture was extracted by shaking for 12 hours using a rotary shaker (130 min −1 ). . After completion of the shaking, the first centrifugation (3000 g, 10 minutes) was performed, and the supernatant was collected. Then, 1 ml of the extract was added to the Eppendorf tube again, and the second centrifugation (3000 g, 10 minutes) was performed. . The supernatant was collected again, and the first and second collected supernatants were combined, passed through a membrane filter (PTEF, HP045), and stored frozen at −40 ° C. until analysis. Analysis of free amino acids in germinated brown rice was performed using the OPA-MET method. HPLC (SHIMADZU LIQUID CHOROMATOGRAPH LC-10AT) was used, the column was SHISEIDO CAPCELL PAK C18AG120 (4.6 × 250 mm), the solvent was acetonitrile, and the column temperature was 40 ° C. and the measurement time was 36 minutes.
試験例１の結果を、図１〜４及び表１、表２に示す。 The results of Test Example 1 are shown in FIGS.
図１は、混植栽培によって得られた玄米の方がそれぞれの品種を単独に栽培した玄米より遊離アミノ酸量の総量が多く含有されていることが分かり、それらを発芽処理した発芽玄米においても混植栽培によって得られた玄米を発芽処理した発芽玄米に遊離アミノ酸量の総量が多く含有されていることが分かる。 Fig. 1 shows that brown rice obtained by mixed planting contains a larger amount of free amino acids than brown rice cultivated by each cultivar alone. It turns out that the total amount of free amino acids is contained in the germinated brown rice obtained by germinating the brown rice obtained by the above.
図２は、実施例１及び比較例１における６品種について、播種時混植、発芽時混合、個別発芽させたものについて、それぞれ玄米状態及び発芽状態での主な遊離アミノ酸量を計測した結果を示したグラフである。この結果、玄米状態で観ると、播種時に種籾を混合して混植栽培によって得られた玄米に、グルタミン酸（Glu）、γアミノ酪酸（ＧＡＢＡ）が多く含有されることが分かる。発芽処理後においては、播種時混合混植による発芽玄米において、γアミノ酪酸（ＧＡＢＡ）含有量の増加が顕著である。それに対し、グルタミン酸（Glu）量はそれぞれ大差はなくなっている。発芽処理直前混合処理したものと、それぞれの品種を発芽玄米処理したものは、各成分とも大差なく、混植による効果を確認することができる。 FIG. 2 shows the results of measuring the amount of main free amino acids in the brown rice state and the germinating state for the six varieties in Example 1 and Comparative Example 1, which were mixed at the time of sowing, mixed at the time of germination, and individually germinated. It is a graph. As a result, when viewed in the brown rice state, it can be seen that the brown rice obtained by mixed planting by mixing seed meal at the time of sowing contains a large amount of glutamic acid (Glu) and γ-aminobutyric acid (GABA). After the germination treatment, the increase in γ-aminobutyric acid (GABA) content is remarkable in germinated brown rice by mixed mixed planting at the time of sowing. On the other hand, the amount of glutamic acid (Glu) is not much different. The mixed treatment immediately before the germination treatment and the one obtained by subjecting each variety to the germination brown rice treatment can confirm the effect of mixed planting, with no significant difference between the components.
図３は、実施例１及び比較例１について、遊離アミノ酸の各成分の含量を１００ｇ中のμｍｏｌでグラフ表示したものである。図１において遊離アミノ酸総量について考察し、図３においては、更に、遊離アミノ酸の各成分について混植と単植を比較した。この結果、混植栽培によって、グルタミン酸は減少し、γアミノ酪酸（ＧＡＢＡ）が著しく増加した発芽玄米を得ることができたことが確認できた。アラニンについても増加がみられた。 FIG. 3 is a graph showing the content of each component of the free amino acid in μmol per 100 g for Example 1 and Comparative Example 1. The total amount of free amino acids was considered in FIG. 1, and in FIG. 3, mixed planting and single planting were further compared for each component of free amino acids. As a result, it was confirmed that by mixed planting, germinated brown rice in which glutamic acid decreased and γ-aminobutyric acid (GABA) significantly increased could be obtained. There was also an increase in alanine.
図４は、実施例１及び比較例１について、発芽処理によって遊離アミノ酸の各成分の含量の変化を１００ｇ中のμｍｏｌでグラフ表示したものである。混植栽培によって、グルタミン酸は減少し、γアミノ酪酸（ＧＡＢＡ）が著しく増加することが容易に確認できる。 FIG. 4 is a graphical representation of changes in the content of each component of free amino acids by germination treatment in Example 1 and Comparative Example 1 in μmol in 100 g. It can be easily confirmed that glutamic acid decreases and γ-aminobutyric acid (GABA) significantly increases by mixed planting.
表１、表２に、９品種及び６品種混植、３品種混植についてグルタミン酸、γアミノ酪酸（ＧＡＢＡ）について含有量を記載した。特に、９品種中１５ｍｇ以上γアミノ酪酸（ＧＡＢＡ）を含有するきらら３９７、ほしのゆめ、ななつぼしの３品種について、これらを混植した実施例２では、２０ｍｇ以上の高含有となる、２３．６ｍｇ含有を実現できた。 Tables 1 and 2 show the contents of glutamic acid and γ-aminobutyric acid (GABA) for 9 varieties, 6 varieties mixed planting, and 3 varieties mixed planting. In particular, in Example 2, in which three varieties of Kirara 397, Hoshino Yume, and Nanatsuboshi containing 15 mg or more of γ-aminobutyric acid (GABA) among 9 varieties are mixed, the content is as high as 20 mg or more. 6 mg content was realizable.
この結果、混植栽培によって、グルタミン酸は減少し、γアミノ酪酸（ＧＡＢＡ）が著しく増加した発芽玄米を得ることができたことが確認できた。
実施例１では、表１に示された結果、グルタミン酸を９ｍｇ以下、γアミノ酪酸（ＧＡＢＡ）が１２ｍｇ以上とした発芽玄米が得られることが解る。グルタミン酸についてみると、６品種平均の半分以下となっておりγアミノ酪酸（ＧＡＢＡ）は７５％以上増加させることができることが確認できる。
As a result, it was confirmed that by mixed planting, germinated brown rice in which glutamic acid decreased and γ-aminobutyric acid (GABA) significantly increased could be obtained.
In Example 1, as shown in Table 1, it can be seen that germinated brown rice having glutamic acid of 9 mg or less and γ-aminobutyric acid (GABA) of 12 mg or more is obtained. Regarding glutamic acid, it is less than half of the average of the six varieties, and it can be confirmed that γ-aminobutyric acid (GABA) can be increased by 75% or more.
実施例２では、表２に示された結果、グルタミン酸を１２．８ｍｇ以下、γアミノ酪酸（ＧＡＢＡ）が２３ｍｇ以上とした発芽玄米が得られることが解る。グルタミン酸についてみると、３品種平均の１０％以上減となっており、γアミノ酪酸（ＧＡＢＡ）は４０％以上増加させることができることが確認できる。 In Example 2, the results shown in Table 2 indicate that germinated brown rice having glutamic acid of 12.8 mg or less and γ-aminobutyric acid (GABA) of 23 mg or more is obtained. Regarding glutamic acid, the average of the three varieties decreased by 10% or more, and it can be confirmed that γ-aminobutyric acid (GABA) can be increased by 40% or more.
以下に、本発明の発芽玄米を用いた加工食品例を示す。
〔加工食品例１：ドライタイプ発芽玄米〕
実施例２と同様にきらら３９７、ほしのゆめ及びななつぼしの３品種を用い混植栽培して得た原料玄米を、３０℃の恒温水中で５時間浸漬させ、その後水抜きし、室温（２５℃）で１８時間気相発芽させた。原料玄米を５時間浸漬中は、０．１ｍ３／ｍ２／ｈ量のエアレーションを行い、水は単位時間当たり、４８０Ｌ／ｈを供給した。その後、９８℃、５分間蒸煮し、引き続き８０℃の流動層乾燥を２０分間行い、発芽玄米を得た。
Examples of processed foods using the germinated brown rice of the present invention are shown below.
[Processed food example 1: Dry-type germinated brown rice]
Raw material brown rice obtained by mixed planting using three varieties of Kirara 397, Hoshino Yume and Nanatsuboshi as in Example 2 was immersed in constant temperature water at 30 ° C. for 5 hours, and then drained to room temperature (25 And gas phase germination for 18 hours. While the raw brown rice was immersed for 5 hours, aeration of 0.1 m 3 / m 2 / h was performed, and water was supplied at 480 L / h per unit time. Thereafter, steaming was performed at 98 ° C. for 5 minutes, followed by fluidized bed drying at 80 ° C. for 20 minutes to obtain germinated brown rice.
〔加工食品例２：発芽玄米粉〕
実施例２と同様にきらら３９７、ほしのゆめ及びななつぼしの３品種を用い混植栽培して得た原料玄米を、浸漬・発芽処理後、９８℃にて３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、水分量１５．５％の乾燥発芽玄米を得た。得られた乾燥発芽玄米を洗米・脱水し、製粉機にて製粉し、篩で仕分け、粒度１００メッシュ以下で、水分量は８％、α化度は２９．５％の発芽玄米粉を得た。
[Processed food example 2: Germinated brown rice flour]
In the same manner as in Example 2, raw material brown rice obtained by mixed planting using Kirara 397, Hoshino Yume and Nanatsuboshi was dip-treated and germinated and then wet-heated at 98 ° C. for 3 minutes, followed by It was fluid dried at 100 ° C. for 20 minutes in a fluid bed dryer to obtain dried germinated brown rice having a moisture content of 15.5%. The obtained dried germinated brown rice was washed and dehydrated, milled with a flour mill, sorted by a sieve, and a germinated brown rice flour having a particle size of 100 mesh or less, a moisture content of 8%, and a degree of alpha of 29.5% was obtained. .
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