JP2007222126A - Candy using deproteinized and defatted rice bran - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new processing technique enabling effective utilization of a deproteinized and defatted rice bran by using the deproteinized and defatted rice bran after extracting rice bran protein from defatted rice bran as an extender and formulating the rice bran with a raw candy. <P>SOLUTION: The deproteinized and defatted rice bran had not a utilization method as a food hitherto. But, candy containing a vegetable fiber and various kinds of minerals, etc., contained in the deproteinized and defatted rice bran and having high nutritive value is obtained by mixing the deproteinized and defatted rice bran with a raw candy to produce the candy. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a koji containing deproteinized and defatted rice bran mixed with a deproteinized and defatted rice bran as an extender.

  The koji is made by adding water to red beans, white bean, white bean, etc., boiled, ground or crushed as needed, and then added to sugar and boiled.

  However, deproteinized defatted rice bran is not known at all as a bulking agent for rice bran.

Rice bran, the surface layer portion and germ of rice, the rice bran protein not in milled rice, dietary fiber, vitamin B _1, B _6, E, folic acid, pantothenic acid, iron, potassium, be a treasure trove of magnesium such as nutrients It is said that 95% of brown rice nutrients are contained in rice bran. For this reason, rice bran is a valuable food source. Annual production of rice is about 900-9.5 million tons in Japan, 90% to 950,000 tons is 90% to 950,000t of by-product rice bran, but it has not been used effectively yet, so rice bran should be used effectively as food. Is a valuable issue in Japan, where most of the food depends on imports.

  However, rice bran has problems such as those who are worried about concentration of residual agricultural chemicals, easily perishable, or have coarse grains and poor texture, so their use as food is limited. Conventionally, rice bran has been used as a raw material for rice oil, and in the process of producing rice oil, a large amount of defatted rice bran is discharged as a by-product. This defatted rice bran contains a large amount of vitamins, minerals, fiber components, various physiologically active substances, plant proteins, and a small amount of fat, so it has a high nutritional value and is clearly useful for human health. However, because it is originally a waste and has a low recognition of food, it has a unique aroma of rice bran and roasted and eaten for the time being, most of it is used as livestock feed and fertilizer. Therefore, an invention has been proposed in which defatted rice bran, which is an unused resource, is used as an extraction raw material for rice bran protein (see Patent Document 1). However, 80% of the defatted rice bran is a by-product deproteinized defatted rice bran, and the effective use of this deproteinized defatted rice bran, which has inherited the nutritional value of the defatted rice bran, as a food is an important theme.

Japanese Patent Application No. 2005-256287

  As with defatted rice bran, deproteinized defatted rice bran produced as a by-product in the above invention contains a wide variety of vitamins, minerals and other physiologically active substances. Although it has the value to be traded in Japan, it has a problem that it is difficult to use as food due to the stagnation of food processing technology, so it is impossible to widely spread deproteinized defatted rice bran with excellent nutrition to society .

  Then, this subject of this invention was made | formed in order to solve the said conventional subject, By using the deproteinized defatted rice bran after extracting rice bran protein from a defatted rice bran as an extender, it mix | blends with a ginger. The purpose is to provide a new processing technology that can be used effectively. With the completion of this deproteinized and defatted rice bran rice cake, a wide range of Western confectionery, Japanese confectionery, and Chinese confectionery can be easily incorporated, and it will be possible to develop into other industries that can be used.

  Therefore, as a result of earnest research to achieve the above-mentioned object, the present inventors have completed the present invention rice cake, and the feature of the rice cake is that it contains at least deproteinized and defatted rice cake as a bulking agent. There is in point to do.

  The koji of the present invention is characterized by containing deproteinized and defatted rice koji as a bulking agent. The koji used in the present invention means a ginger that has no added sugar. The amount of ginger added per 100 g of product is preferably 3 to 55 g, and the amount of deproteinized and defatted rice bran is preferably 2 to 20 g.

  In the present invention, since a considerable amount of ginger is contained, the flavor is almost the same as that of the conventional koji. Moreover, since the koji contains deproteinized and defatted rice koji that contains abundant nutritional components that are good for the body, it is very healthy.

  In general, deproteinized and defatted rice bran produced during the production of rice bran protein has no difference in particle size compared to rice bran as it is, and on the contrary, powdered powder has poor dispersibility in water and has a large area exposed to air. So smell also occurs. In addition, if the difference from the koji particles is large, it is thought that when swallowed, it does not enter together, and deproteinized and defatted rice koji particles remain in the mouth and below, affecting the aftertaste. However, since this is a matter of taste, when mixing deproteinized and defatted rice bran, even if finely pulverized deproteinized is used, it can be blended if a method for dispersing in water is studied.

  The sweetening component may be any sweet component such as sugar, glucose, liquid sugar, honey, etc., but reduced starch syrup, oligosaccharide, maltose, trehalose, inositol and the like are preferable from the viewpoint of health. Of course, a plurality of sweetening ingredients may be used. For example, use both sugar and honey. The amount of sweetening component should be determined by the degree of sweetness and the degree of sweetness of the finished koji, but it is usually added so that the sugar content of the finished koji is about 20-80%. Is preferred.

  In addition to the above essential components, for example, a seasoning, a preservative, a preservative and the like for adjusting the taste can be added to the main rice cake.

  An example of a method for producing a main rice bran is to add water to a sweetening ingredient and deproteinized defatted rice bran and mix them. Transfer the mixture to a pan and bring to a boil. Next, add 1/2 amount of ginger and bring to a boil. Then add the remaining ginger, bring to a boil and knead to the target sugar content. Just cool it. Of course, the present cocoon is characterized by containing deproteinized defatted rice bran as a bulking agent. The manufacturing method is not particularly limited.

  In the present invention, “餡” is not limited to the general definition of “餡”, but is a general term for what is referred to in this specification.

  Thus, in the present invention, it is possible to sell deproteinized and defatted rice bran, which has been considered difficult to be used for foods, for food applications with high added value, thereby creating a new industrial field It is what has.

As described in detail above, the present rice bran is a new processing technique that enables effective use of the deproteinized and defatted rice bran after extracting the rice bran protein from the defatted rice bran as described below. There is a big advantage.
It is a very healthy one that can ingest nutrients from deproteinized and defatted rice bran.
By adjusting the sweetening ingredient, it becomes a diet confectionery or a confectionery for those who are limited in sugar content.
This is a very effective use of deproteinized and defatted rice bran with little demand, saving resources.
Koji and deproteinized defatted rice koji can be blended without any sense of discomfort in the form, and a conventional koji can be obtained.

  In the present invention, the deproteinized and defatted rice bran used as a bulking agent may be pulverized using a pulverizer or the like. Deproteinized and defatted rice bran refers to a by-product obtained when extracting rice bran protein. That is, the deproteinized defatted rice bran used in the present invention is the remaining residue from which the rice bran protein has been removed from the defatted rice bran, but the protein remains. An example of the composition of the deproteinized defatted rice bran is shown in Table 1, but is not limited to this composition. The defatted rice bran used as a raw material for the deproteinized defatted rice bran is not particularly limited in rice varieties, growing season, region and the like.

  The cocoon obtained in this way can be used, for example, as a cocoon cocoon. Moreover, the deproteinized defatted rice bran can be used for the skin such as the buns, and the nutrients of the deproteinized defatted rice bran can be sufficiently ingested. In addition, cocoons can be used as a secondary material for onyaki, anpan, oshiruko, water sheep rice cake, crepe and other confectionery.

  Hereinafter, the present invention will be described more specifically based on examples.

  Raw materials were prepared at the blending ratios shown in Table 1 below.

In advance, 240 g of deproteinized and defatted rice bran is mixed with 2100 g of granulated sugar in a pan. This was added to water, mixed well, boiled, 1200 g of ginger was added, boiled again, 1200 g of the remaining ginger was added, boiled again, kneaded to the target sugar content, and koji was obtained.
(Comparative Example 1)
A deproteinized and defatted rice bran was obtained in the same manner as in Example 1 except that no deproteinized and defatted rice bran was added.

  The deproteinized defatted rice bran produced in Example 1 above is almost the same as the rice bran of Comparative Example 1 in terms of touch, flavor, sweetness, color selection, etc. Monitor results were obtained. Table 2 shows the results. Therefore, there is no sense of forcibly eating healthy foods, and it is possible to ingest excellent koji as a health food containing nutrients, and it is a product that meets health-oriented needs.

  Next, physical property data of the deproteinized and defatted rice bran obtained from Example 1 and the koji obtained from Comparative Example 1 are shown in Table 3.

Claims (1)

  A deproteinized defatted rice bran containing deproteinized defatted rice bran, mixed with a sugar or sugar, mixed as a bulking agent for ginger (red rice bran, white rice bran) made from red beans and other ingredients. .