JP2007185156A - Method for producing deodorized rice bran, and food mixed with the same - Google Patents
Method for producing deodorized rice bran, and food mixed with the same Download PDFInfo
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- JP2007185156A JP2007185156A JP2006006869A JP2006006869A JP2007185156A JP 2007185156 A JP2007185156 A JP 2007185156A JP 2006006869 A JP2006006869 A JP 2006006869A JP 2006006869 A JP2006006869 A JP 2006006869A JP 2007185156 A JP2007185156 A JP 2007185156A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 119
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000013305 food Nutrition 0.000 title abstract description 23
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 118
- 239000003921 oil Substances 0.000 claims abstract description 42
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 7
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- 238000003825 pressing Methods 0.000 claims description 8
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- 239000008158 vegetable oil Substances 0.000 claims description 7
- 230000003247 decreasing effect Effects 0.000 abstract 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 10
- 238000000034 method Methods 0.000 description 8
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- 238000011156 evaluation Methods 0.000 description 4
- 239000008165 rice bran oil Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019774 Rice Bran oil Nutrition 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 239000010779 crude oil Substances 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000451942 Abutilon sonneratianum Species 0.000 description 1
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- 229920000742 Cotton Polymers 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
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- 235000020224 almond Nutrition 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000012182 cereal bars Nutrition 0.000 description 1
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- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
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- 235000013365 dairy product Nutrition 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
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- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
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- 235000020939 nutritional additive Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 239000003960 organic solvent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 235000020232 peanut Nutrition 0.000 description 1
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- 235000019685 rice crackers Nutrition 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、脱臭米糠の製造方法およびそれを配合した食品に関するものである。 The present invention relates to a method for producing deodorized rice bran and a food containing the same.
米糠には、γ−オリザノール、イノシトール、ビタミンＢ群、ミネラルなど機能性成分が多く含まれているが、その用途は米油、飼料など限られており、その多くが廃棄されているのが現状である。それは、米糠が精米後数時間で酸化による変臭が生じ、その糠臭により食品としての利用には限界があった。 Rice bran contains a lot of functional ingredients such as γ-oryzanol, inositol, vitamin B group, minerals, but its use is limited such as rice oil and feed, and many of them are discarded. It is. The rice bran had a bad smell due to oxidation within a few hours after milling, and its use as a food was limited due to the bad smell.
米糠の脱臭法として、乳酸発酵による方法（特開平０１−１３７９５８号公報、特開２００２−２６２７７０号公報）、減圧による除去（特開２００２−２３８４５５号公報）、水蒸気処理による方法（特開昭６１−１１８３２３号公報、特開平０７−２１６３８１号公報）などが報告されている。また、特開２００３−１８０２７５号公報には、米糠を食品として有効利用する目的で米糠を低温圧搾した脱脂糠粉末が開示されている。脱脂糠にも、ビタミン、ミネラルなどの機能性成分が含まれていることが知られている。 As a method for deodorizing rice bran, a method using lactic acid fermentation (JP-A-01-137958, JP-A-2002-262770), removal by reduced pressure (JP-A-2002-238455), and a method using steam treatment (JP-A-61) -118323 and JP-A-07-216381) have been reported. Japanese Patent Laid-Open No. 2003-180275 discloses a defatted rice bran powder obtained by cold-pressing rice bran for the purpose of effectively using the rice bran as a food. It is known that defatted lees also contain functional components such as vitamins and minerals.
しかし、米糠は、機能性物質を多く含みながらも、その変臭のしやすさ、あるいは糠臭から食品素材として利用されていなかった。この臭いは主に油分に由来するところが多く、ヘキサン処理にて米油を抽出したヘキサン処理脱脂米糠では比較的改善されるものの有機溶媒の残留するおそれがあり、食品用には不向きであった。また特開２００３−１８０２７５号公報にある低温圧搾にて脱脂しても油分が約10％程度残留するので米糠臭の問題は充分に解決できたとはいえなかった。 However, although rice bran contains a lot of functional substances, it has not been used as a food material because of its easy odor change or bad smell. This odor is mostly derived from oil, and although hexane-treated defatted rice bran extracted from rice oil by hexane treatment is relatively improved, the organic solvent may remain, and is unsuitable for food use. Moreover, even if degreasing by low-temperature pressing disclosed in Japanese Patent Application Laid-Open No. 2003-180275, about 10% of the oil remains, so the problem of rice bran odor could not be solved sufficiently.
このように脱脂米糠は、は、多種多様なビタミン、ミネラル、その他の生理活性物質を含有していることから、本来は健康食品やその原料として高価格で取引されるべきポテンシャルを有しながらも、食品加工技術の停滞のために、現実には非常な低価格で取り引きされ、あるいは米糠の段階で産業廃棄物として廃棄されている。 As described above, defatted rice bran contains a wide variety of vitamins, minerals, and other physiologically active substances. Therefore, while defatted rice bran originally has the potential to be traded as a health food and its raw material at a high price. Due to the stagnation of food processing technology, it is actually traded at a very low price, or disposed of as industrial waste at the rice bran stage.
そこで、本発明の目的は、米糠から米油原油を低温圧搾した後の脱脂米糠を、食品材料として利用できるように、新たな米糠臭の低減方法を提供することである。 Accordingly, an object of the present invention is to provide a new method for reducing rice bran odor so that the defatted rice bran after low-temperature compression of rice oil crude oil from rice bran can be used as a food material.
本発明者は、上記課題に鑑み、鋭意検討を重ねた結果、遂に、脱脂米糠に各種の食用油、好ましくは植物油、更に好ましくは米油を配合することによって、米糠臭が少なく、且つ変臭のない脱臭米糠を製すること見出し、本発明を完成した。すなわち、本発明は、脱脂米糠に食することのできる油、好ましくは米油を混合する脱脂米糠の脱臭方法、及びそれを配合した食品に関するものである。 As a result of intensive studies in view of the above problems, the inventor finally blended various edible oils with defatted rice bran, preferably vegetable oils, more preferably rice oil, so that the rice bran odor is reduced and the odor changed. The present invention has been completed by finding out that a deodorized rice bran having no odor is produced. That is, this invention relates to the deodorizing method of the defatted rice bran which mixes the oil which can eat to a defatted rice bran, Preferably rice oil, and the foodstuff which mix | blended it.
本発明によれば、低温圧搾して米油を回収した後の脱脂米糠を、食品材料、あるいは食品として利用できる、新たな脱臭米糠を提供するための製造方法であって、その製造方法により製造された脱臭米糠、及びそれを用いた食品を提供することである。すなわち、
項１ 脱脂米糠に食用油を混合する工程を含んでなる脱臭米糠の製造方法。
項２ 脱脂米糠が圧搾により製造された脱脂米糠であることを特徴とする項１の何れか1項に記載の脱臭米糠の製造法。
項３ 脱臭米糠全体における油分として５〜４０％となるように食用油を混合することを特徴とする項１〜項２の何れか1項に記載の脱臭米糠の製造方法。
項４ 脱臭米糠全体における油分として２０〜３０％となるように食用油を混合することを特徴とする項１〜項３の何れか１項に記載の脱臭米糠の製造方法。
項５ 食用油が植物油であることを特徴とする項１〜項４何れか1項に記載の脱臭米糠の製造方法。
項６ 植物油が米油であることを特徴とする項５に記載の脱臭米糠の製造方法。
項７ 項１〜項６の何れかにより製造された脱臭米糠。
項８ 項１〜項６の何れかにより製造された脱臭米糠を用いた食品。
である。更にいえば、本発明は、脱脂米糠と米油などの食用油を混合することによる脱脂米糠の安定化の方法であり、脱臭した脱脂米糠の提供であり、又、それを配合した食品の提供である。
According to the present invention, the defatted rice bran after low-temperature pressing and recovering rice oil is a production method for providing a new deodorized rice bran that can be used as a food material or food, and is produced by the production method. It is to provide a deodorized rice bran and a food using the same. That is,
Item 1. A method for producing deodorized rice bran comprising a step of mixing edible oil with defatted rice bran.
Item 2. The method for producing a deodorized rice bran according to any one of Items 1, wherein the defatted rice bran is a defatted rice bran produced by pressing.
Item 3. The method for producing deodorized rice bran according to any one of items 1 to 2, wherein edible oil is mixed so that the oil content in the entire deodorized rice bran is 5 to 40%.
Item 4. The method for producing deodorized rice bran according to any one of items 1 to 3, wherein edible oil is mixed so that the oil content in the entire deodorized rice bran is 20 to 30%.
Item 5. The method for producing deodorized rice bran according to any one of Items 1 to 4, wherein the edible oil is vegetable oil.
Item 6. The method for producing deodorized rice bran according to Item 5, wherein the vegetable oil is rice oil.
Item 7 A deodorized rice bran produced according to any one of Items 1 to 6.
Item 8 A food using the deodorized rice bran produced by any one of Items 1 to 6.
It is. More specifically, the present invention is a method for stabilizing defatted rice bran by mixing defatted rice bran and edible oil such as rice oil, providing deodorized defatted rice bran, and providing a food containing the same. It is.
本発明に用いる脱脂米糠は、ｎ−ヘキサン処理した脱脂米糠、あるは圧搾により脱脂してなる米糠の何れであってもよいが、圧搾脱脂した米糠が好適である。圧搾による脱脂は、例えば、特開２００３−１８０２７５号公報に記載の方法により行う。 The defatted rice bran used in the present invention may be either a degreased rice bran treated with n-hexane or a rice bran degreased by pressing, but a press-defatted rice bran is suitable. Degreasing by pressing is performed, for example, by the method described in JP-A-2003-180275.
すなわち原料である米糠から異物（例えば石、砕けた米）して熱風による気流乾燥する。この気流乾燥によって、比較的に短時間で殺菌および乾燥を行う。乾燥後の米糠の好ましい水分量は５〜１０％である。次いで、米糠を１００℃〜１３０℃で加熱し、これによってリバーゼを失活させる。また、この段階での米糠の水分量を２〜８％とする。
次いで、米糠を専用低温圧搾機に投入し、低温圧搾を行う。低温圧搾とは、米糠を加圧し１００℃以下の温度の米油原油を絞り出したものである。低温圧搾された脱脂米糠は、脱脂糠の蝋分が１％以下となり、油分が１２％以下となり、これを適宜加工し粉末化したものである。
That is, foreign matter (for example, stone, crushed rice) is made from rice bran, which is a raw material, and air-dried with hot air. By this air flow drying, sterilization and drying are performed in a relatively short time. The preferable water content of the rice bran after drying is 5 to 10%. Next, the rice bran is heated at 100 ° C. to 130 ° C., thereby inactivating the ribose. In addition, the water content of rice bran at this stage is set to 2 to 8%.
Next, the rice bran is put into a dedicated cold press and cold pressed. The low temperature press is a rice oil crude oil having a temperature of 100 ° C. or lower by pressurizing rice bran. The defatted rice bran squeezed at low temperature has a wax content of defatted rice bran of 1% or less and an oil content of 12% or less.
本発明に用いる食用油は特に限定されるものではなく、商業的に入手できるものであればよく、米油（米糠油）、菜種油、大豆油、大豆胚芽油、オリーブ油、コーン油、ベニバナ油、キャノーラ油、ココナッツ油、ゴマ油、サフラワー油などの植物油、魚油、ＥＰＡ、DHAなどの動物油、その他キャンディダ・リポリティカ由来の油、カロチノイドのような藻類由来の油などが挙げられる。これらの中でも植物油、特に米油が好ましく、精製度が高い米油が最も好ましい。 The edible oil used in the present invention is not particularly limited as long as it is commercially available. Rice oil (rice bran oil), rapeseed oil, soybean oil, soybean germ oil, olive oil, corn oil, safflower oil, Examples include vegetable oils such as canola oil, coconut oil, sesame oil, safflower oil, animal oils such as fish oil, EPA and DHA, oils derived from Candida lipolytica, and oils derived from algae such as carotenoids. Among these, vegetable oils, particularly rice oil, are preferred, and rice oil with a high degree of purification is most preferred.
脱脂米糠に対する食用油の混合量は原料の脱脂米油の油分にもよるが、混合後の油分が脱脂米糠全体の油分として５〜４０％、好ましくは２０〜３０％である。 The amount of edible oil mixed with the defatted rice bran depends on the oil content of the defatted rice oil as a raw material, but the oil content after mixing is 5 to 40%, preferably 20 to 30% as the total oil content of the defatted rice bran.
油分（％）は、次のようにして測定する。すなわち、試料１０ｇを円筒濾紙に秤取し、脱脂綿で軽く蓋をしてソックスレー抽出器に入れる。抽出フラスコ（重量既知）にエチルエーテルを約１００ｍｌ入れ、ソックスレー抽出装置に装着し、ウォーターバス上で５時間加熱抽出を行う。抽出速度は溶剤循環約１２〜１３回／時間になるように調整する。抽出終了後、抽出フラスコはロータリーエバポレーターに取り付けエチルエーテルを完全に蒸発させる。抽出フラスコを室温まで放冷後重量を秤量し、抽出した油分量（ｇ）を求める。 The oil content (%) is measured as follows. That is, 10 g of a sample is weighed on a cylindrical filter paper, lightly covered with absorbent cotton and placed in a Soxhlet extractor. About 100 ml of ethyl ether is put into an extraction flask (known weight), attached to a Soxhlet extraction apparatus, and heated and extracted on a water bath for 5 hours. The extraction rate is adjusted so that the solvent circulation is about 12-13 times / hour. After completion of extraction, the extraction flask is attached to a rotary evaporator to completely evaporate ethyl ether. The extraction flask is allowed to cool to room temperature and then weighed to determine the amount of oil extracted (g).
油分（％）＝Ａ／Ｂ×１００
A：抽出した油分量（ｇ）
B：試料秤取量（ｇ）
Oil content (%) = A / B × 100
A: Extracted oil content (g)
B: Weighed sample (g)
脱脂米糠と食用油の混合方法は特に限定されるものでなく、パドル式練合機等通常の練合機を用いて混合できる。また、混合する時間も処理量、米糠の油分量に応じて適宜設定されるものである。 The mixing method of defatted rice bran and edible oil is not specifically limited, It can mix using normal kneading machines, such as a paddle type kneading machine. Further, the mixing time is appropriately set according to the processing amount and the amount of rice bran oil.
このようにして製造された脱臭米糠は、そのままでも食品などの経口用組成物として利用でき、また、本発明の脱臭米糠を食品中に０．１〜９９重量％配合できる。 The deodorized rice bran produced in this way can be used as it is as an oral composition for food or the like, and the deodorized rice bran of the present invention can be blended in the food in an amount of 0.1 to 99% by weight.
本発明における食品とは、脱脂米糠の食品原料としての利用も包含し、パン、クッキー、米菓、ケーキ、シリアル、麺類、シリアルバー、スープ、ふりかけ、調味料等での利用であり、その他菓子類、栄養添加剤、改質剤などとして供することができる。
また、本発明の食品では、夫々の形態に応じて、公知の成分を配合することが出来る。例えば、みりん、醤油、酒等の調味料、ごま、ピーナッツ、アーモンド等の種実の粉末又はそれらの油脂、大豆、大麦、コーン等の穀類の粉末又はそれらの油脂、野菜、フルーツ、魚介等のエキス類、バター、チーズ等の乳製品、さらに香料、香辛料などが挙げられる。
The food in the present invention includes the use of defatted rice bran as a food ingredient, and is used in bread, cookies, rice crackers, cakes, cereals, noodles, cereal bars, soups, sprinkles, seasonings, etc. It can be used as a kind, a nutritional additive, a modifier and the like.
Moreover, in the foodstuff of this invention, a well-known component can be mix | blended according to each form. For example, seasonings such as mirin, soy sauce, sake, seed powders such as sesame seeds, peanuts, almonds, or powders thereof such as fats and oils, soybeans, barley, corn, etc. or extracts such as fats and oils, vegetables, fruits, seafood, etc. And dairy products such as butter and cheese, as well as flavorings and spices.
次に実施例をあげ、本発明をさらに詳細に説明する。本発明は、これら実施例に限られるものでなく、また、特に断らない限り「％」は「重量％」を示す。 The following examples further illustrate the present invention. The present invention is not limited to these examples, and “%” means “% by weight” unless otherwise specified.
脱臭米糠の評価試験
生米糠、脱脂米糠Ａ（ｎ−ヘキサン処理脱脂品）、焙煎脱脂米糠、脱脂米糠Ｂ（低温圧搾脱脂品）に夫々米油を０％、１０％、３０％添加して試料とした。各試料を開封直後に臭気及び口に入れて風味を４名の専門家により評価した。評価基準は次のとおりで、評価結果は、４名の平均値を表１に示した。平均値が３．５以上を効果があるとした。
Evaluation test of deodorized rice bran Add 0%, 10%, 30% of rice oil to fresh rice bran, defatted rice bran A (n-hexane-treated degreased product), roasted defatted rice bran, and defatted rice bran B (cold pressed defatted product), respectively. A sample was used. Each sample was put in the odor and mouth immediately after opening, and the flavor was evaluated by four experts. The evaluation criteria are as follows, and the evaluation results are shown in Table 1. An average value of 3.5 or more was considered effective.
評価基準
悪い ： １
やや悪い： ２
普通 ： ３
やや良い： ４
良い ： ５
Bad evaluation criteria: 1
Slightly bad: 2
Normal: 3
Good: 4
Good: 5
表１から、風味それ自体は焙煎によって向上するが、米油の添加による米糠臭改善効果は、脱脂米糠Ｂ（低温圧搾処理）において、最大であった。また、反面、生米糠の場合は例え３０％の米油を加えても良好な効果は認められなかった。 From Table 1, the flavor itself is improved by roasting, but the effect of improving rice bran odor by adding rice oil was greatest in defatted rice bran B (low-temperature pressing treatment). On the other hand, in the case of raw rice bran, even if 30% rice oil was added, a good effect was not recognized.
実施例１
脱脂米糠１００重量部に対し米油５部をミキサーにて均一に混合し、水６0部を段階的に添加して練合する。練合終了後、造粒機にて造粒し、これを送風乾燥機にて乾燥する。約２０時間乾燥して得られた顆粒状の食品は米糠特有の臭いは改善され、風味も良好であった。
Example 1
5 parts of rice oil is uniformly mixed with 100 parts by weight of defatted rice bran with a mixer, and 60 parts of water is added stepwise and kneaded. After kneading is completed, the mixture is granulated with a granulator and dried with a blow dryer. Granular foods obtained by drying for about 20 hours had improved odor peculiar to rice bran and good flavor.
実施例２
脱脂米糠１００重量部に対し米油３０部をミキサーにて均一に混合し、３０ｗｔ％アルコール溶液３０部を段階的に添加して練合する。練合終了後、造粒機にて造粒し、これを送風乾燥機にて乾燥する。約２０時間乾燥して得られた顆粒状の食品は米糠特有の臭いは改善され、風味も良好であった。
Example 2
30 parts of rice oil is uniformly mixed with 100 parts by weight of defatted rice bran with a mixer, and 30 parts of 30 wt% alcohol solution is added stepwise and kneaded. After kneading is completed, the mixture is granulated with a granulator and dried with a blow dryer. Granular foods obtained by drying for about 20 hours had improved odor peculiar to rice bran and good flavor.
実施例３
脱脂米糠１００重量部に対し米油１０部をミキサーにて均一に混合し、これにみりん調味料10部と５０ｗｔ％アルコール溶液２０部を段階的に添加して練合する。練合終了後、造粒機にて造粒し、これを送風乾燥機にて乾燥する。約２０時間乾燥して得られた顆粒状の食品は米糠特有の臭いは改善され、好ましい風味も付与された。
Example 3
10 parts of rice oil is uniformly mixed with 100 parts by weight of defatted rice bran with a mixer, and 10 parts of mirin seasoning and 20 parts of a 50 wt% alcohol solution are added stepwise and kneaded. After kneading is completed, the mixture is granulated with a granulator and dried with a blow dryer. Granular foods obtained by drying for about 20 hours have an improved odor peculiar to rice bran and a favorable flavor.
実施例４
脱脂米糠１００重量部に対し菜種油１０部をミキサーにて均一に混合し、水６0部を段階的に添加して練合する。練合終了後、造粒機にて造粒し、これを送風乾燥機にて乾燥する。約２０時間乾燥して得られた顆粒状の食品は米糠特有の臭いは改善され、風味も良好であった。
Example 4
10 parts of rapeseed oil are uniformly mixed with 100 parts by weight of defatted rice bran with a mixer, and 60 parts of water are added stepwise and kneaded. After kneading is completed, the mixture is granulated with a granulator and dried with a blow dryer. Granular foods obtained by drying for about 20 hours had improved odor peculiar to rice bran and good flavor.
本発明において、余り食用に供されることがなかった脱脂糠を一般食品用途での利用を可能にする。本来、米糠に含有されている種々の機能性成分も継続的な摂取が可能となり、有効に活用できるようになり健康増進への寄与が期待できる。
In the present invention, it is possible to use the defatted soot that has not been used for foods in general food applications. Originally, various functional ingredients contained in rice bran can be continuously ingested, and can be used effectively, which can be expected to contribute to health promotion.
Claims (8)
The foodstuff using the deodorized rice bran manufactured by any one of Claims 1-6.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009011158A1 (en) * | 2007-07-18 | 2009-01-22 | Sunstar Inc. | Rice bran-like composition and food |
| JP2009291187A (en) * | 2008-05-02 | 2009-12-17 | Sunstar Inc | Food composition for improving eating habit |
| JP2010162006A (en) * | 2009-01-19 | 2010-07-29 | Akita Univ | Method for producing rice bran leachate from which rice bran smell is eliminated, rice bran leachate from which rice bran smell is eliminated, and method for producing gamma-aminobutyric acid |
| JP2014064561A (en) * | 2012-09-04 | 2014-04-17 | Sunstar Inc | Beverage composition |
| WO2017137255A1 (en) * | 2016-02-11 | 2017-08-17 | Nestec S.A. | Vitamin composition |
| JP2021000048A (en) * | 2019-06-24 | 2021-01-07 | サンスター株式会社 | Defatted rice bran-containing swollen food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005143364A (en) * | 2003-11-13 | 2005-06-09 | Murase:Kk | Cooking method, nutrient addition material to polished rice, rice processed food and rice cooking set |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005143364A (en) * | 2003-11-13 | 2005-06-09 | Murase:Kk | Cooking method, nutrient addition material to polished rice, rice processed food and rice cooking set |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009011158A1 (en) * | 2007-07-18 | 2009-01-22 | Sunstar Inc. | Rice bran-like composition and food |
| JPWO2009011158A1 (en) * | 2007-07-18 | 2010-09-16 | サンスター株式会社 | Rice bran-like composition and food |
| JP2009291187A (en) * | 2008-05-02 | 2009-12-17 | Sunstar Inc | Food composition for improving eating habit |
| JP2010162006A (en) * | 2009-01-19 | 2010-07-29 | Akita Univ | Method for producing rice bran leachate from which rice bran smell is eliminated, rice bran leachate from which rice bran smell is eliminated, and method for producing gamma-aminobutyric acid |
| JP4537486B2 (en) * | 2009-01-19 | 2010-09-01 | 国立大学法人秋田大学 | Method for producing rice bran leachate from which bad smell was removed, method for producing rice bran leachate from which bad smell was removed, and method for producing γ-aminobutyric acid |
| JP2014064561A (en) * | 2012-09-04 | 2014-04-17 | Sunstar Inc | Beverage composition |
| WO2017137255A1 (en) * | 2016-02-11 | 2017-08-17 | Nestec S.A. | Vitamin composition |
| JP2021000048A (en) * | 2019-06-24 | 2021-01-07 | サンスター株式会社 | Defatted rice bran-containing swollen food |
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