JP2012034621A - Processed rice - Google Patents
Processed rice Download PDFInfo
- Publication number
- JP2012034621A JP2012034621A JP2010177563A JP2010177563A JP2012034621A JP 2012034621 A JP2012034621 A JP 2012034621A JP 2010177563 A JP2010177563 A JP 2010177563A JP 2010177563 A JP2010177563 A JP 2010177563A JP 2012034621 A JP2012034621 A JP 2012034621A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- processed
- food
- lipid
- lipid absorption
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 166
- 235000009566 rice Nutrition 0.000 title claims abstract description 166
- 240000007594 Oryza sativa Species 0.000 title description 147
- 150000002632 lipids Chemical class 0.000 claims abstract description 45
- 238000010521 absorption reaction Methods 0.000 claims abstract description 31
- 235000021329 brown rice Nutrition 0.000 claims abstract description 31
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 16
- 235000021067 refined food Nutrition 0.000 claims abstract description 16
- 229920000856 Amylose Polymers 0.000 claims abstract description 9
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 claims abstract description 8
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 claims abstract description 8
- 108010004047 granule-bound starch synthase I Proteins 0.000 claims abstract description 8
- 235000016019 chocolate confectionery Nutrition 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 19
- 235000012149 noodles Nutrition 0.000 claims description 17
- 235000009508 confectionery Nutrition 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 9
- 235000008429 bread Nutrition 0.000 claims description 7
- 108010001483 Glycogen Synthase Proteins 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 3
- 235000001046 cacaotero Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000013580 sausages Nutrition 0.000 claims description 2
- 239000003112 inhibitor Substances 0.000 claims 4
- 235000019737 Animal fat Nutrition 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 claims 1
- 244000144972 livestock Species 0.000 claims 1
- 229940023462 paste product Drugs 0.000 claims 1
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- 230000008961 swelling Effects 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000037213 diet Effects 0.000 abstract description 4
- 235000019219 chocolate Nutrition 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 description 27
- 239000008280 blood Substances 0.000 description 22
- 210000004369 blood Anatomy 0.000 description 22
- 230000000694 effects Effects 0.000 description 18
- 239000000203 mixture Substances 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 16
- 229920002472 Starch Polymers 0.000 description 15
- 239000008107 starch Substances 0.000 description 15
- 235000019698 starch Nutrition 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000000034 method Methods 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- 235000012054 meals Nutrition 0.000 description 10
- 230000007935 neutral effect Effects 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 10
- 206010042674 Swelling Diseases 0.000 description 9
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 235000015243 ice cream Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 229940100486 rice starch Drugs 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000008194 pharmaceutical composition Substances 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 241000746966 Zizania Species 0.000 description 2
- 235000002636 Zizania aquatica Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000009200 high fat diet Nutrition 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 235000019690 meat sausages Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229940086609 Lipase inhibitor Drugs 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- -1 color former Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Images
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本発明は加工米に関する。 The present invention relates to processed rice.
米は古来より日本人の主食であるので、米に何らかの生活習慣病予防効果のある機能を付与すれば、生活習慣病を予防するための素材として理想的な食材である。これまで、様々なイネ突然変異体が作製・単離されており、例えば、非特許文献１には、野生種のうるち米からアミロース合成酵素Ｉ（ＧＢＳＳＩ）とアミロペクチン枝作り酵素ＩＩｂ（ＢＥＩＩｂ）の双方を欠失した二重変異体米（ｗｘ／ａｅ米）が開示されている。このｗｘ／ａｅ米は、ＧＢＳＳＩを欠失したwx変異体とＢＥＩＩｂを欠失したae変異体を交配して得られたイネ交配株の中から選抜されたものである。
Since rice has been a Japanese staple food since ancient times, if rice has some function to prevent lifestyle-related diseases, it is an ideal ingredient for preventing lifestyle-related diseases. Various rice mutants have been prepared and isolated so far. For example, Non-Patent
この二重変異体米は、胚乳断面のヨウ素染色や米粒のＸ線回折の結果、アミロペクチンの分子構造が野生種やwx変異体のそれとは異なっていることが示されている。また、特許文献１には、この二重変異体米から得られるデンプンは難消化性であって、このデンプンの特性を利用すれば、摂食後の血糖上昇が穏やかな加工米食品が提供されることが示されている。そして、非特許文献２において、当該デンプンを中期間摂取すると、血中の中性脂肪が低下し、内臓における脂肪蓄積が防止されることが明らかにされている。
As a result of iodine staining of the endosperm section and X-ray diffraction of the rice grain, this double mutant rice shows that the molecular structure of amylopectin is different from that of the wild species and the wx mutant. Further,
この二重変異体米以外にも、米を利用した血中の中性脂肪を低減させる成分が知られている。例えば、特許文献２には米糠を耐熱性のα−アミラーゼで分解処理した後濾過して得られた米タンパク質が示されている。特許文献３には米から得られた特定の分子量を有する米タンパク質が示されている。特許文献４には米をデンプン分解酵素及びタンパク質分解酵素で処理して得られた難消化性の素材が開示されている。特許文献５や特許文献６、特許文献７には発芽処理した玄米が血清脂質の低下効果を示すことが示されている。同じ特許文献７には発芽処理した玄米の他に、玄米又は発芽玄米の抽出物、タンパク分解酵素や脂肪分解酵素などを使って処理した処理物が血中の中性脂肪を低減させることが示されている。特許文献８にはアミロース含量が３０重量％以上の米デンプンあるいはその誘導体を熱処理して得られた食物繊維含有デンプン素材が開示されている。特許文献９には脱脂米糠の熱水抽出物及びそれを加熱処理して得られたリパーゼ阻害物質が開示されている。また、特許文献１０には米糠を圧搾処理した脱脂米糠及び精製米糠油からなる組成物が開示されている。
In addition to this double mutant rice, components that reduce neutral fat in blood using rice are known. For example,
さらに、特許文献１１には、発芽玄米を加圧後の減圧処理により膨化させた膨化米の粉を利用した食品が記載されている。この食品は、γ−アミノ酸に富む発芽玄米の高脂血症の改善効果を期待して開発されたものである。 Furthermore, Patent Document 11 describes a food product using expanded rice flour obtained by expanding germinated brown rice by pressure reduction after pressurization. This food was developed in anticipation of the effect of improving hyperlipidemia of germinated brown rice rich in γ-amino acids.
一方、特許文献１１にも記載されているようにエクストルーダーなどを用いて米を膨化させる技術は公知であって、特許文献１２には、アミロペクチン中の短鎖グルカンの全アミロペクチン鎖に対する割合が２０％以下である突然変異体米からなる膨化米が開示されている。この膨化米は、突然変異体米の血糖上昇抑制効果を維持しつつ、米の食感を向上させたものである。特許文献１３には、籾殻又は籾米に炭酸ナトリウムや炭酸カルシウムなどの炭酸アルカリ剤を加えてエクストルーダーを用いた膨化処理により得られた抗酸化性を有する食用粉が示されている。また、特許文献１４には、高アミロース米やａｅ米（アミロペクチン枝作り酵素を欠失した米）、あるいはそれらの発芽米をエクストルーダー処理することにより澱粉が糊化した米粉が、特許文献１５にはエクストルーダーを用いて得られた米の膨化物を１次乾燥させ、その後冷却を行うかあるいは行わずに２次乾燥して得られた膨化米菓子が記載されている。さらに、特許文献１６には、洗米した玄米を常圧下で１０分以内の短時間にて１８０〜２００℃に急速加熱して得られた加工米が開示されている。 On the other hand, as described in Patent Document 11, a technique for expanding rice using an extruder or the like is known. In Patent Document 12, the ratio of short-chain glucan in amylopectin to the total amylopectin chain is 20. A swollen rice comprising less than% mutant rice is disclosed. This swollen rice improves the texture of rice while maintaining the blood sugar elevation-inhibiting effect of mutant rice. Patent Document 13 discloses an edible powder having antioxidative properties obtained by adding an alkali carbonate such as sodium carbonate or calcium carbonate to rice husk or glutinous rice and using an extruder. In Patent Document 14, high amylose rice, ae rice (rice lacking an amylopectin branching enzyme), or rice flour in which starch is gelatinized by subjecting those germinated rice to an extruder treatment is disclosed in Patent Document 15. Describes an expanded rice confectionery obtained by first drying a puffed rice obtained using an extruder and then drying it with or without cooling. Further, Patent Document 16 discloses processed rice obtained by rapidly heating washed brown rice to 180 to 200 ° C. in a short time within 10 minutes under normal pressure.
特許文献１に記載されたｗｘ／ａｅ米デンプンやそれを含む米（炊飯米）の味が好ましくないので、日常的にそれらを摂取することは困難であり、さらに好味で食べやすい形態の食品が求められていた。また、特許文献２〜４や特許文献７に開示されたデンプン分解酵素やタンパク分解酵素などで処理した加工品ではその処理に手間がかかる。特許文献５や６、特許文献１１に開示された玄米の加工米でも玄米を発芽させる手間が必要となる。さらに、特許文献８〜１０に開示された加工米や加工した米デンプンにおいても熱処理を行わなければならないなどその製造に手間がかかっていた。また、これらの各加工品は米の形態からはかけ離れたものとなっているだけでなく、血中の中性脂肪の低下や脂肪蓄積の抑制効果が現れるまでにはある程度の期間、継続的に摂取しなければならない。
Since the taste of wx / ae rice starch and rice (cooked rice) containing the wx / ae rice starch described in
一方、特許文献１２に開示された食品（膨化米）はいわゆるポン菓子と称される食品であって、米の形態としてなじみのある形態であり非常に食べやすい形態であるが、得られた食品は血糖値の上昇を抑制するものであって、脂質の吸収を抑制することについては知られていない。 On the other hand, the food (puffed rice) disclosed in Patent Document 12 is a food called so-called pon confectionery, which is a familiar form of rice and a form that is very easy to eat. Suppresses an increase in blood glucose level and is not known to suppress lipid absorption.
また、特許文献１２〜１５に開示されたように、エクストルーダーなどを用いて米を膨化させることにより、比較的なじみがあり食べやすい形態の加工米にすることもよく知られたことであるが、このような膨化処理を行うことによって、ヒトの健康状態に関係する薬理活性が失活することが予想されても、本発明における脂肪吸収抑制効果のように、新たな活性や機能、効果が付与されるとは予想だにできなかった。さらに特許文献１６に開示された膨化米は、急速加熱により得られた膨化米であり、減圧による膨化が行われておらず、膨化も不完全なものである。それだけでなく、当該膨化米が脂質吸収抑制効果を有するかどうかは明らかではない。 In addition, as disclosed in Patent Documents 12 to 15, it is well known that a rice having a comparatively familiar and easy-to-eat form is obtained by expanding the rice using an extruder or the like. Even if it is expected that the pharmacological activity related to the human health condition is inactivated by performing such swelling treatment, a new activity, function, and effect can be obtained as in the fat absorption inhibitory effect in the present invention. I couldn't expect it to be granted. Furthermore, the expanded rice disclosed in Patent Document 16 is an expanded rice obtained by rapid heating, which has not been expanded by decompression, and is incompletely expanded. In addition, it is not clear whether the expanded rice has a lipid absorption inhibitory effect.
本願発明者らは、特許文献１や非特許文献１に記載されたｗｘ／ａｅ米について、さらに研究を重ねたところ、膨化処理したｗｘ／ａｅ米と脂質を含む食餌とを同時摂取すると、血中の中性脂質濃度の上昇が抑制されることを見いだし、本願発明を完成するに至った。
The inventors of the present invention have further studied the wx / ae rice described in
本発明の加工米は、アミロペクチン枝作り酵素（ＢＥＩＩｂ）及びアミロース合成酵素Ｉ（ＧＢＳＳＩ）の両者が欠損したｗｘ／ａｅ米などの玄米を加熱、加圧した後に急激に減圧して得られる、脂質吸収抑制効果を有する加工米である。 The processed rice of the present invention is a lipid obtained by heating and pressurizing brown rice such as wx / ae rice lacking both amylopectin branching enzyme (BEIIb) and amylose synthase I (GBSSI) and then rapidly depressurizing it. It is a processed rice having an absorption suppressing effect.
本発明の加工米を食することにより、食餌中の脂質の吸収を抑制する。 By eating the processed rice of the present invention, absorption of lipids in the diet is suppressed.
本発明の加工米は、玄米を加熱、加圧した後、急激に減圧して得られる加工米である。以下本明細書においては、この加熱・加圧処理及び減圧処理を「膨化処理」と言う場合がある。この本発明のｗｘ／ａｅ米などの加工米の膨化度は３以下であって、下記の膨化処理条件においては膨化度が３を超えることはない。他のうるち米やもち米の膨化度は６〜１０あるいはこれ以上であるが、本発明の加工米の原料米を同じ膨化処理条件で処理した場合の膨化度がこれに比べて小さく、このような膨化度の小さい米は知られていない。本明細書において、膨化度とは膨化処理前の米の体積に対する膨化処理後の加工米の体積の比をいう。 The processed rice of the present invention is processed rice obtained by heating and pressurizing brown rice and then rapidly reducing the pressure. Hereinafter, in this specification, the heating / pressurizing process and the depressurizing process may be referred to as “blowing process”. The degree of expansion of processed rice such as wx / ae rice of the present invention is 3 or less, and the degree of expansion does not exceed 3 under the following expansion conditions. Although the degree of expansion of other glutinous rice and glutinous rice is 6 to 10 or more, the degree of expansion when the raw rice of the processed rice of the present invention is processed under the same expansion processing conditions is smaller than this. Rice with a small degree of swelling is not known. In this specification, the degree of expansion refers to the ratio of the volume of processed rice after the expansion process to the volume of rice before the expansion process.
加熱・加圧処理及び減圧処理はほとんどの米粒、好ましくは８０％以上、さらに好ましくは９０％以上、望ましくは９５％以上の米粒が米の形を保つ条件下で行われる。この膨化処理には、例えば穀類膨張機やエクストルーダーが用いられる。穀類膨張機は回転式の圧力釜を備えた装置である。穀類膨張機を使用する場合には、公知であるいわゆるポン菓子の製造と同様な条件で加工米の製造が行われる。具体的には穀類膨張機の圧力釜に原料米を投入した後、釜内部の圧力が１０気圧以上になるまで加熱した後、圧力釜の開放弁又は蓋を開けて釜内部を急激に減圧する。加熱は釜内部の圧力が１０気圧以上３００気圧以下になる範囲で行えばよく、加熱温度は概ね８０〜１５０℃である。 The heating / pressurizing treatment and the depressurizing treatment are performed under the condition that most rice grains, preferably 80% or more, more preferably 90% or more, and desirably 95% or more keep the shape of the rice. For example, a cereal expander or an extruder is used for the expansion process. A cereal expander is a device with a rotary pressure cooker. In the case of using a cereal expander, processed rice is manufactured under the same conditions as those for manufacturing a so-called pon confectionery. Specifically, after putting raw rice into the pressure cooker of the cereal expander, after heating until the pressure inside the kettle reaches 10 atm or higher, the pressure cooker open valve or lid is opened to rapidly depressurize the kettle inside. . Heating may be performed in a range in which the pressure inside the kettle becomes 10 atm or more and 300 atm or less, and the heating temperature is approximately 80 to 150 ° C.
エクストルーダーは、筒状のバレル部とその中心に配置された１軸若しくは２軸のスクリューを有し、その一端に原料を供給するフィーダーが配置され、他端には処理した原料を吐出させるノズルを有するダイ部が配置された装置である。バレル部に供給された原料はバレル部内において加圧、加熱が加えられ、ノズルから大気中に急激に押し出すことにより減圧される。加圧・加温条件も前記穀類膨張機を使用する場合と変更なく、１０〜３００気圧、８０〜１５０℃程度であり、バレル部内の圧力が１０気圧以上になるまで加熱された後ノズルから押し出される。 The extruder has a cylindrical barrel part and a uniaxial or biaxial screw arranged at the center thereof, a feeder for supplying the raw material at one end thereof, and a nozzle for discharging the processed raw material at the other end Is a device in which a die part having The raw material supplied to the barrel part is pressurized and heated in the barrel part and depressurized by abruptly pushing out from the nozzle into the atmosphere. The pressurizing and heating conditions are the same as when using the cereal expander, and are about 10 to 300 atmospheres and about 80 to 150 ° C. After being heated until the pressure in the barrel part becomes 10 atmospheres or more, it is pushed out from the nozzle. It is.
本発明の加工米は脂質の吸収抑制効果を有する。本発明において、脂質の吸収抑制効果とは、食後数時間内に認められる血中の中性脂肪の上昇を抑制する効果であり、同時に摂取した食餌中に含まれる脂質の吸収を抑制することによる。つまり、非特許文献２における中長期投与による、血中の中性脂質の抑制効果や肝臓の脂肪蓄積抑制効果とは異なるものである。
The processed rice of the present invention has a lipid absorption inhibitory effect. In the present invention, the lipid absorption inhibitory effect is an effect of suppressing the increase in blood neutral fat observed within several hours after eating, and at the same time by suppressing the absorption of lipid contained in the ingested diet . That is, it is different from the effect of inhibiting neutral lipids in the blood and the effect of inhibiting fat accumulation in the liver by the medium-to-long term administration in
本発明の加工米に用いられる米は、膨化度が３以下であり、膨化処理により脂質吸収抑制効果が発揮される米であれば特に限定されない。このような米として、特許文献１や非特許文献１に開示されたｗｘ／ａｅ米が例示される。この米は特許文献１に記載されているように、その米に含まれるデンプンの構造に特色を有するものであるが、この米から得られる生デンプンや米粉を食することでは、本発明の脂質吸収抑制効果は発揮されない。また、ｗｘ／ａｅ米の精白米を膨化処理しても脂質吸収抑制効果は発揮されず、玄米や精白米を焙煎して加熱するだけでは脂質吸収抑制効果は発揮されない。このように、これまでのところ、デンプンの構造と、低い膨化度や膨化処理による脂質吸収抑制効果の発揮との関係は見いだされておらず、膨化処理によって脂質吸収抑制効果が発揮される理由は明らかではない。
The rice used for the processed rice of the present invention is not particularly limited as long as the degree of swelling is 3 or less and the effect of suppressing lipid absorption by the swelling treatment is exhibited. Examples of such rice include wx / ae rice disclosed in
膨化処理により得られた本発明の加工米はほぼ米の形を維持している。この加工米はうるち米から得られるいわゆるぽん菓子ほどの柔らかさはないが、そのままで十分に食することができる適度な硬さと香ばしさを有し、これまでにない食感や味を有する。当該加工米はその食感から、おかき類似のお菓子やチョコレート菓子、クッキーなどの原料として好ましく用いられる。さらに、膨化処理により得られた加工米を粉砕し、あるいは粉末にしたものを用いることもできる。このような粉砕物や粉末を用いて、加工米を原料とした種々の加工食品を製造できる。 The processed rice of the present invention obtained by the puffing process maintains almost the shape of rice. This processed rice is not as soft as the so-called pop confectionery obtained from glutinous rice, but has an appropriate hardness and aroma that can be eaten as it is, and has an unprecedented texture and taste. The processed rice is preferably used as a raw material for candy-like confectionery, chocolate confectionery, cookies and the like because of its texture. Furthermore, what grind | pulverized or made the powder the processed rice obtained by the expansion process can also be used. Using such pulverized products and powders, various processed foods using processed rice as a raw material can be produced.
特にこの加工米は脂質吸収抑制効果を有するために、脂質を含む食品とともに食することが望まれる。また、脂質を含む食材と共に種々の加工食品に加工される食材として好ましく用いられる。脂質を含む食材としては、バターや乳、カカオバター、卵などが例示され、これらの１種若しくは２種以上の脂質を含む食材が用いられる。脂質を含む食材を用いた加工食品はおいしいが、摂取カロリーが多くなる。しかしながら、本発明の加工米をこれらの食材と同時に摂取することにより、実質的に摂取カロリーを抑えることができるからである。 In particular, since this processed rice has a lipid absorption inhibitory effect, it is desired to eat it with a food containing lipid. Moreover, it is preferably used as a foodstuff processed into various processed foods with the foodstuff containing a lipid. Examples of foods containing lipids include butter, milk, cacao butter, eggs and the like, and foods containing one or more of these lipids are used. Processed foods that use lipid-containing ingredients are delicious, but they consume more calories. However, it is because intake calories can be substantially suppressed by ingesting the processed rice of the present invention simultaneously with these ingredients.
加工食品としては、例えば、カカオバターを原料としたチョコレート菓子、バターや卵、牛乳などを原料としたケーキやクッキーなどの焼き菓子、パンケーキを含むホットケーキ類、パン、アイスクリームなどの氷菓、ドーナツなどの揚げ菓子、揚げパン、麺類、油で揚げた各種フライ食品、水産練り製品、畜肉ソーセージが例示される。さらに具体例を挙げると、本発明の加工米はピーナツやアカデミアンナッツなどの代替として用いられ、粉砕されていない加工米や粉砕された加工米が０.０１〜５０％程度配合されたチョコレート菓子やアイスクリームが提供される。また、当該加工米の米粉が小麦粉の代替として用いられ、この粉が０.０１〜５０％程度配合されたパンや焼き菓子が提供される。こうした洋菓子だけでなく、鶏肉や豚肉、牛肉、魚肉を使ったフライや天ぷらなどのフライ食品において、粉砕された加工米がこれらの衣に使われる粉（衣中に０.１〜４０％程度）として利用される。また、揚げ麺や生麺のような麺類において当該加工米の米粉が主原料又は小麦粉の代替（麺中に０.１〜５０％程度）として、畜肉ソーセージや揚げ蒲鉾のような水産練り製品においては、粉砕されていない加工米や粉砕された加工米がその副原料に使われる粉（製品中に０.１〜４０％程度）として利用される。さらに、油による炒め物などにおいて本発明の加工米をゴマのようなトッピング材として利用することもできる。また、本発明の加工米を、脂質を含まないか脂肪含量の極めて低い食材と一緒に用いて加工食品を製造することもできる。もっとも、上記で挙げた加工米の配合量は目安であり、加工食品における食感や製造条件などに合わせて適宜変更される。 Processed foods include, for example, chocolate confectionery made from cocoa butter, baked confectionery such as cakes and cookies made from butter, eggs and milk, hot cakes including pancakes, ice confectionery such as bread and ice cream, Examples include fried confectionery such as donuts, fried bread, noodles, various fried foods fried in oil, marine products, and meat sausages. More specifically, the processed rice of the present invention is used as a substitute for peanuts, academia nuts, etc., and chocolate confectionery containing about 0.01 to 50% of unprocessed processed rice or pulverized processed rice And ice cream. Moreover, the rice flour of the processed rice is used as a substitute for wheat flour, and bread and baked confectionery in which about 0.01 to 50% of this flour is blended are provided. Not only these Western confectionery but also fried foods such as fry and tempura using chicken, pork, beef, and fish meat, the powder that is used for these crushed processed rice (about 0.1 to 40% in clothing) Used as Moreover, in noodles such as fried noodles and raw noodles, the rice flour of the processed rice is the main ingredient or an alternative to wheat flour (about 0.1 to 50% in the noodles). Processed rice that has not been crushed or pulverized processed rice is used as a powder (about 0.1 to 40% in the product) used as an auxiliary material. Further, the processed rice of the present invention can be used as a topping material such as sesame in a fried food with oil. Moreover, processed foods can also be produced using the processed rice of the present invention together with ingredients that do not contain lipids or have a very low fat content. But the compounding quantity of the processed rice mentioned above is a standard, and it changes suitably according to the food texture, manufacturing conditions, etc. in processed food.
本発明の加工米は、同時摂取した食餌中に存在する脂質の吸収を抑制する効果を有するので、脂質吸収抑制効果ないし脂肪蓄積抑制効果を標榜した特定保健用食品としての利用や、医薬組成物若しくはいわゆる健康食品組成物としての利用が期待される。特定保健用食品や医薬組成物、健康食品組成物としての利用において、その形態は、例えば錠剤、顆粒剤、ドリンク剤など経口摂取可能な形態であれば特に制限を受けるものではない。加工米は、膨化処理された米粒そのもの、若しくはその粉砕物や粉末として、デンプンなどの賦形剤、ＣＭＣなどの崩壊剤、ステアリン酸マグネシウムなどの滑沢剤等の各種添加剤とともに常法により製剤化される。各組成物中への加工米ないしその粉砕物及び粉末の配合量は０.０１〜９９.９％である。 Since the processed rice of the present invention has an effect of suppressing the absorption of lipids present in the food taken at the same time, it can be used as a food for specified health use that has an effect of suppressing lipid absorption or fat accumulation, and a pharmaceutical composition. Alternatively, it is expected to be used as a so-called health food composition. In use as a food for specified health use, a pharmaceutical composition, or a health food composition, the form is not particularly limited as long as it can be taken orally, such as tablets, granules, and drinks. Processed rice is formulated by conventional methods, as expanded rice grains themselves, or pulverized products and powders thereof, together with excipients such as starch, disintegrants such as CMC, and various additives such as lubricants such as magnesium stearate. It becomes. The blending amount of the processed rice or its pulverized product and powder in each composition is 0.01 to 99.9%.
特定保健用食品や医薬組成物、健康食品組成物として利用する場合には、脂質吸収抑制効果が得られる量の加工米が摂取され、その摂取量は１回の食事に対して加工米として０.１〜４００ｇ、好ましくは１〜２００ｇ、さらに好ましくは１〜５０ｇ程度である。 When used as a food for specified health use, a pharmaceutical composition, or a health food composition, processed rice is consumed in an amount that provides a lipid absorption inhibitory effect, and the intake is 0 as processed rice per meal. 0.1 to 400 g, preferably 1 to 200 g, more preferably about 1 to 50 g.
このように、日常の食餌としては、食感や香味の点で好ましいものとはいえなかったｗｘ／ａｅ米が、膨化処理によって香ばしく適度な歯ごたえのある食品に変化し、食品としての利用価値が高まり、それに加えて膨化処理により脂質吸収抑制効果が付加される。従って、高脂肪食の摂取による血中中性脂肪の増加が抑えられ、本発明の加工米は高脂血症や動脈硬化などいわゆる成人病の予防に寄与できる。 As described above, wx / ae rice, which is not preferable in terms of texture and flavor, is changed into a fragrant and moderately crunchy food by the expansion process, and thus has utility value as a food. In addition, the lipid absorption suppression effect is added by the swelling process. Therefore, an increase in blood neutral fat due to the intake of a high fat diet is suppressed, and the processed rice of the present invention can contribute to the prevention of so-called adult diseases such as hyperlipidemia and arteriosclerosis.
下記の実施例に基づき、本発明につきさらに詳細に説明する。もっとも、本発明は下記の実施例に限定されるものではない。
〔膨化処理〕
穀類膨張機（有限会社橘機工製、吉村式穀類膨張機）を用いて、野生種のうるち米からアミロース合成酵素Ｉ（ＧＢＳＳＩ）とアミロペクチン枝作り酵素ＩＩｂ（ＢＥＩＩｂ）の双方を欠失した二重変異体（ｗｘ／ａｅ）米の玄米を膨化処理した。玄米１００ｇを圧力釜に入れ、１０気圧になるまで加熱した後、釜の蓋を開放して常圧まで急激に減圧した。得られた加工米は、原料の玄米に比べて表面が褐変しており、香ばしい香りがした。また、その食感はせんべいのような歯ごたえであり、そのままで食べても十分においしいものであった。また、加工米の体積を計るとその単位質量当たりの体積（嵩体積）は３.２ｍｌ／ｇであって、玄米の１.３ｍｌ／ｇに対して約２.５倍に膨化していた（膨化度２.５）。なお、うるち米を同様に処理したところ、その加工米（膨化米）の嵩体積は９.５ｍｌ／ｇであって、玄米の１．１ｍｌ／ｇに対して約８.６倍（膨化度８.６）であった。
The present invention will be described in more detail based on the following examples. However, the present invention is not limited to the following examples.
[Puffing treatment]
Double mutation in which both amylose synthase I (GBSSI) and amylopectin branching enzyme IIb (BEIIb) are deleted from wild rice The brown rice of body (wx / ae) rice was expanded. After putting 100 g of brown rice into a pressure kettle and heating to 10 atm, the lid of the kettle was opened and the pressure was rapidly reduced to normal pressure. The resulting processed rice had a brown surface and a fragrant scent compared to the raw brown rice. In addition, the texture was crunchy like a rice cracker, and it was delicious enough to eat as it was. Further, when the volume of the processed rice was measured, the volume per unit mass (bulk volume) was 3.2 ml / g, which was expanded about 2.5 times as much as 1.3 ml / g of brown rice ( Degree of swelling 2.5). In addition, when the glutinous rice was treated in the same manner, the bulk volume of the processed rice (expanded rice) was 9.5 ml / g, which was about 8.6 times (1.1. 6).
〔脂質吸収抑制効果〕
下記の試験食を摂取してもらい、食後の血中トリグリセライド（血中ＴＧ）及び血糖値を測定した。測定には市販のＴＧ測定用試薬（アクトレンドＧＣＴ：ロシュ・ダイアグノスティックス株式会社製）及び血糖値測定用試薬（グルテストＮｅｏ：株式会社三和化学研究所製）を用いた。
[Lipid absorption inhibition effect]
The following test meal was ingested, and blood triglyceride (blood TG) and blood glucose level after the meal were measured. For the measurement, a commercially available reagent for measuring TG (Actrend GCT: manufactured by Roche Diagnostics Co., Ltd.) and a reagent for measuring blood glucose level (Glutest Neo: manufactured by Sanwa Chemical Laboratory Co., Ltd.) were used.
（試験食）
・試験食１ 市販のカップアイスクリーム１００ｇ入り（脂質含量４０ｇ）２個と商品名エビアン水３３０ｍｌ
・試験食２ 市販のカップアイスクリーム１００ｇ入り（脂質含量４０ｇ）２個と、うるち米玄米の膨化処理米１０ｇ、商品名エビアン水３３０ｍｌ
・試験食３ 市販のカップアイスクリーム１００ｇ入り（脂質含量４０ｇ）２個と、二重変異体米玄米の膨化処理米１０ｇ、商品名エビアン水３３０ｍｌ
(Test meal)
・
・
・
（試験方法）
アイスクリームと膨化処理米をかき混ぜ、水と交互に約１０分間で完食した。摂食前と摂食後６時間までの１時間おきに血中ＴＧを測定し、各測定回において±５ｍｇ／ｄｌ範囲内にある２回の平均値を求めた。また、摂食前と摂食後６時間まで、摂食直後（０分）、摂食後１５分、同３０分、同４５分、同１時間、以下１時間おきに血糖値を測定した。なお、摂取後は絶食としたが、喉の渇きが著しい場合に少量の水を取った。
(Test method)
Ice cream and puffed rice were agitated, and were eaten in about 10 minutes alternately with water. Blood TG was measured before feeding and every other hour up to 6 hours after feeding, and an average value of two times within the range of ± 5 mg / dl was determined in each measurement time. In addition, blood glucose levels were measured before feeding and up to 6 hours after feeding, immediately after feeding (0 minutes), 15 minutes after feeding, 30 minutes, 45 minutes, 1 hour, and every hour thereafter. In addition, although fasting was taken after ingestion, a small amount of water was taken when thirst was significant.
（結果）
血中中性脂肪の測定結果を図１に、血糖値の測定結果を図２に示す。ｗｘ／ａｅ体米玄米の加工米を摂取した場合には、高脂肪食による脂肪上昇が抑制され、脂質の吸収抑制効果が確認された。その一方、うるち米玄米を膨化処理した加工米では脂質吸収抑制効果が見られなかった。一方、いずれの試験食においても血糖値の上昇はわずかであって、加工米の摂取による影響はほとんど見られなかった。
(result)
The measurement result of blood neutral fat is shown in FIG. 1, and the measurement result of blood glucose level is shown in FIG. When the processed rice of wx / ae body brown rice was ingested, the increase in fat due to the high fat diet was suppressed, and the lipid absorption inhibitory effect was confirmed. On the other hand, processed rice obtained by expanding brown rice from glutinous rice did not show a lipid absorption inhibitory effect. On the other hand, in all the test meals, the increase in blood glucose level was slight, and there was almost no effect due to the intake of processed rice.
次に実施例１で得られた加工米を利用して各種加工食品を試作した。試作した加工食品はいずれも良好に食べることができた。
（チョコレート菓子）
ミルクチョコレート１５０ｇ、カカオバター５０ｇ、加工米２５０ｇ、フィアンティーヌ（ラングドシャよりも軽くて薄いクッキーのような生地）１５０ｇを用いてチョコレート菓子を試作した。ミルクチョコレートとカカオバターを湯煎で溶かし、それと加工米、フィアンティーヌを混ぜ合わせた。これを型に流して、冷蔵庫で固め、適当な大きさにカットした。
Next, various processed foods were produced using the processed rice obtained in Example 1. All of the prototype processed foods could be eaten well.
(chocolate candy)
A chocolate candy was made using 150 g of milk chocolate, 50 g of cocoa butter, 250 g of processed rice, and 150 g of fiintine (a cookie-like dough that was lighter and thinner than Languesha). Milk chocolate and cacao butter were melted in a hot water bath and mixed with processed rice and fiantine. This was poured into a mold, hardened in a refrigerator, and cut into an appropriate size.
（せんべい）
卵２５ｇ、砂糖１５ｇ、味噌３ｇ、二重変異体米の玄米粉１６ｇ、加工米２５ｇを用いてせんべいを試作した。割った卵に砂糖、味噌を混ぜ合わせ、玄米粉及び加工米を加えてざっくりと混ぜる。クッキングシートを敷いた天板に、得られた生地を薄くのばして、１９０℃のオーブンにて約８分焼き、その後裏返して１７０℃で約６分焼いた。
(Senbei)
A rice cracker was made using 25 g of eggs, 15 g of sugar, 3 g of miso, 16 g of brown rice flour of double mutant rice, and 25 g of processed rice. Mix the cracked egg with sugar and miso, add brown rice flour and processed rice, and mix roughly. The obtained dough was thinly stretched on a baking sheet with a cooking sheet, baked in an oven at 190 ° C. for about 8 minutes, and then turned over and baked at 170 ° C. for about 6 minutes.
（パン）
加工米を粉にしたもの２００ｇ、強力粉４００ｇ、水３００ｍｌ、牛乳２００ｍｌ、砂糖３０ｇ、塩１０ｇ、イースト１２ｇ、発酵バター４０ｇを用いてパンを試作した。材料をよく混ぜたのち、１次発酵及び２次発酵を行い、握りこぶし大ぐらいの大きさに生地をとりまとめ、１８０℃のオーブンにて約１５分焼いた。
(Bread)
A bread was made using 200 g of processed rice flour, 400 g of strong flour, 300 ml of water, 200 ml of milk, 30 g of sugar, 10 g of salt, 12 g of yeast, and 40 g of fermented butter. After thoroughly mixing the ingredients, primary fermentation and secondary fermentation were performed, and the dough was collected in a size of about a fist and baked in an oven at 180 ° C. for about 15 minutes.
（油揚げ麺）
小麦粉(中力粉)４２５ｇ、加工米を粉にしたもの７５ｇ、粉末状小麦蛋白１５ｇを予め混合し、その後、食塩２.５ｇと粉末かん水１ｇを、水１９０ｍｌに十分に溶解した捏ね水を加えながらミキサーでそぼろ状になるまで混合する。そぼろ状になった生地をローラーで圧延し麺帯（最終麺厚１.４ｍｍ程度）を作成し、丸刃２０番の切り刃で麺線として切り出す。麺線を蒸した(１００℃、１.５分)後、フライ(油温１５０℃、１.５分)及び放冷して揚げ麺を作製した。
(Fried noodles)
425 g of wheat flour (medium flour), 75 g of processed rice flour, and 15 g of powdered wheat protein are mixed in advance, and then 2.5 g of salt and 1 g of powdered brine are added to kneaded water sufficiently dissolved in 190 ml of water. Mix with a mixer until it is soft. Roll the dough into a rag to create a noodle band (final noodle thickness of about 1.4 mm), and cut it out as a noodle string with a round blade No. 20 cutting blade. After steaming the noodle strings (100 ° C., 1.5 minutes), fried (
（卵入り麺）
小麦粉(準強力粉)４２５ｇ、加工米を粉にしたもの７５ｇ、粉末状小麦蛋白１５ｇを予め混合し、その後、食塩５ｇと粉末かん水５ｇと全卵５０ｇを、水１４０ｍｌに十分に溶解した捏ね水を加えながらミキサーでそぼろ状になるまで混合する。そぼろ状になった生地をローラーで圧延し麺帯（最終麺厚１.４ｍｍ程度）を作成し、角刃２０番の切り刃で麺線として切り出し、打ち粉をして卵入り麺を作製した。
(Noodles with eggs)
425 g of wheat flour (quasi-strong flour), 75 g of processed rice flour, and 15 g of powdered wheat protein were mixed in advance, and then kneaded water in which 5 g of salt, 5 g of powdered brine and 50 g of whole egg were sufficiently dissolved in 140 ml of water. Mix until blended with a mixer. Rolled dough into a noodle band (final noodle thickness of about 1.4 mm) by rolling with a roller, cut out as a noodle string with a cutting blade with a square blade No. 20, and dusted to prepare egg noodles. .
（米粉入り畜肉ソーセージ）
豚肉（脂肪量約２０％）６０質量部、加工米を粉にしたもの１０質量部、豚脂１０質量部、カゼインナトリウム１質量部、加工タピオカ澱粉３質量部、粉末状小麦蛋白２質量部、「食塩・砂糖・香辛料・調味料類・塩漬剤・発色剤・保存料・着色料等」５質量部、氷水３０質量部を用いてソーセージを試作した。
豚肉をサイレントカッターで高速カッティングしながら「食塩・砂糖・香辛料・調味料類・塩漬剤・発色剤・保存料・着色料等」、カゼインナトリウムを混合する。練肉がペースト状になったら氷水、加工米粉末、小麦蛋白、豚脂を添加してカッティングを行なう。最後に澱粉を添加して混合されるまでカッティングを行ない、カッターの蓋裏に付着した肉を落として均一なペーストにする。練肉は４５ｍｍ幅ケーシングに充填後、加熱（７８℃、４０分）し、流水で冷却する。
(Meat sausage with rice flour)
60 parts by weight of pork (fat amount of about 20%), 10 parts by weight of processed rice flour, 10 parts by weight of pork fat, 1 part by weight of sodium caseinate, 3 parts by weight of processed tapioca starch, 2 parts by weight of powdered wheat protein, Sausages were prototyped using 5 parts by weight of “salt, sugar, spices, seasonings, salting agent, color former, preservative, colorant, etc.” and 30 parts by weight of ice water.
While cutting pork with a silent cutter, mix sodium salt, sugar, spices, seasonings, salting agents, coloring agents, preservatives, coloring agents, etc., and sodium caseinate. When the paste is pasty, add ice water, processed rice powder, wheat protein and lard. Finally, starch is added and cutting is performed until mixed, and the meat adhering to the back of the cutter is dropped to form a uniform paste. The packed meat is filled in a 45 mm width casing, heated (78 ° C., 40 minutes), and cooled with running water.
（米粉入り揚げ蒲鉾）
魚肉すり身１００質量部、加工米を粉にしたもの１０質量部、澱粉１０質量部、食塩３質量部、砂糖３質量部、調味料類・みりん４質量部、氷水５０質量部を用いて揚げ蒲鉾を試作した。
魚肉すり身をサイレントカッターでカッティングし、すり身が細かくなったら食塩、砂糖、調味料(みりんは除く)を入れて高速でカッティングする。十分粘りのあるペースト状の練肉になったら、氷水を半分入れ、みりんを入れ、カッティングをする。残りの水に澱粉と加工米粉末を分散させて練肉に加え、均一になるまでカッティングをする（練上がり温度は１０〜１２℃位にあわせる）。練肉を、真空ミキサーに通して気泡を取る。出来上がった練肉を金型に流して楕円形に成型し、１７０℃のフライヤーで４分間反転しながら両面を揚げる。油を切り、冷却する。
(Fried rice cake with rice flour)
Fried rice with 100 parts by weight of fish surimi, 10 parts by weight of processed rice flour, 10 parts by weight of starch, 3 parts by weight of salt, 3 parts by weight of sugar, 4 parts by weight of seasonings and mirin, and 50 parts by weight of ice water Prototyped.
Cut the fish surimi with a silent cutter, and when the surimi becomes fine, add salt, sugar and seasonings (excluding mirin) and cut at high speed. When the paste is thick enough, add half of ice water, add mirin, and cut. Disperse starch and processed rice powder in the remaining water, add to the kneaded meat, and cut until uniform (kneading temperature is adjusted to about 10-12 ° C.). Pass the meat through a vacuum mixer to remove air bubbles. The finished meat is poured into a mold and molded into an oval shape, and both sides are fried while being inverted for 4 minutes with a 170 ° C fryer. Drain and cool.
（ドーナツ）
小麦粉（薄力粉）１２０ｇ、小麦粉（強力粉８０ｇ、加工米を粉にしたもの２０ｇ、ベーキングパウダー１０ｇを混ぜて篩いを通す。バター４０ｇは室温で柔らかくしておく。ボウルにバターを入れてホイッパーで練り、砂糖６０ｇを３回程度に分けて混ぜ合わせる。更に溶いた卵６０ｇ（Ｍ１個程度）を３回程度に分けて入れ、良く混ぜ合わせる。続けて牛乳５０ｍｌとバニラエッセンス少量を入れ、良く混ぜ合わせる。この生地に篩いを通しておいた粉類を３回程度に分けてさっくりと混ぜ合わせる。生地が一つに纏ったら、ラップで包んで冷蔵庫で３０〜４０分間休ませる。冷蔵後、生地を１.５ｍｍ厚のシート（２０ｃｍ×１５ｃｍ）に麺棒で延ばす。リング状に型抜きし、１７０℃で４分間程度両面をフライする。油を切り、放冷する。
(donut)
Mix 120g of flour (weak flour), wheat flour (80g strong flour, 20g of processed rice flour) and 10g of baking powder and pass through sieve.Butter 40g is softened at room temperature.Butter is put into a bowl and kneaded with a
（トンカツ）
バッターミックス粉１００ｇと加工米を粉にしたもの２０ｇを混ぜて篩いを通す。水２５０ｇを加えて混合器でダマが消えるまでよく混ぜてバッター液を作る。筋切りした豚肉に塩・胡椒で味付けし、バッター液に漬け、全体に均一な衣が着く様にする。パン粉を付けて１８０℃の油でフライする。
(Tonkatsu)
Mix 100g of batter mix powder and 20g of milled processed rice and pass through a sieve. Add 250g of water and mix well until the lumps disappear in the mixer. Season the cut pork with salt and pepper and immerse it in batter solution so that uniform clothing is worn throughout. Add breadcrumbs and fry in 180 ° C oil.
本発明によると、脂質吸収抑制効果のある加工米が提供され、そのままおやつとして食することができるだけでなく、チョコレート菓子などの加工食品の食品素材として利用される。 According to the present invention, processed rice having a lipid absorption inhibitory effect is provided, which can be used as a snack as it is, and also used as a food material for processed foods such as chocolate confectionery.
Claims (10)
玄米を加熱・加圧した後急激に減圧する工程を含む加工米の製造方法。 A method for producing processed rice having a lipid absorption inhibitory effect,
A method for producing processed rice, comprising a step of heating and pressurizing brown rice and then rapidly reducing the pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010177563A JP5828620B2 (en) | 2010-08-06 | 2010-08-06 | Processed rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010177563A JP5828620B2 (en) | 2010-08-06 | 2010-08-06 | Processed rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2012034621A true JP2012034621A (en) | 2012-02-23 |
| JP5828620B2 JP5828620B2 (en) | 2015-12-09 |
Family
ID=45847354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010177563A Active JP5828620B2 (en) | 2010-08-06 | 2010-08-06 | Processed rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5828620B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719849A (en) * | 2013-12-21 | 2014-04-16 | 芜湖万润机械有限责任公司 | Nutrition and health care rice rich in microelements and preparation method of rice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005000156A (en) * | 2003-06-11 | 2005-01-06 | Keiko Ono | Powder of unpolished rice and method for producing the same |
| JP2006034237A (en) * | 2004-07-29 | 2006-02-09 | Keihot Rice:Kk | Powder mixture, method for producing the mixture, kneaded product, starch food, and method for producing the food |
| JP2006158343A (en) * | 2004-12-10 | 2006-06-22 | Fancl Corp | Lipid absorption-inhibitory food containing germinated brown rice as active ingredient |
| JP2006217813A (en) * | 2005-02-08 | 2006-08-24 | National Food Research Institute | Rice processed product and method for producing the same |
| JP2011055829A (en) * | 2009-08-12 | 2011-03-24 | Osaka Prefecture Univ | Antilipemic and anti-visceral fat food product |
-
2010
- 2010-08-06 JP JP2010177563A patent/JP5828620B2/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005000156A (en) * | 2003-06-11 | 2005-01-06 | Keiko Ono | Powder of unpolished rice and method for producing the same |
| JP2006034237A (en) * | 2004-07-29 | 2006-02-09 | Keihot Rice:Kk | Powder mixture, method for producing the mixture, kneaded product, starch food, and method for producing the food |
| JP2006158343A (en) * | 2004-12-10 | 2006-06-22 | Fancl Corp | Lipid absorption-inhibitory food containing germinated brown rice as active ingredient |
| JP2006217813A (en) * | 2005-02-08 | 2006-08-24 | National Food Research Institute | Rice processed product and method for producing the same |
| JP2011055829A (en) * | 2009-08-12 | 2011-03-24 | Osaka Prefecture Univ | Antilipemic and anti-visceral fat food product |
Non-Patent Citations (1)
| Title |
|---|
| JPN6014029978; 中屋慎ら: 'イネｗｘ／ａｅ変異体デンプンの食物繊維機能' 日本農芸化学会２０１０年度（平成２２年度）大会講演要旨集 , 20100305, ｐ．１７５（要旨番号３ＡＩｐ１１）, 社団法人日本農芸化学会 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719849A (en) * | 2013-12-21 | 2014-04-16 | 芜湖万润机械有限责任公司 | Nutrition and health care rice rich in microelements and preparation method of rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5828620B2 (en) | 2015-12-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5189945B2 (en) | Diet composition and method for producing diet food and pet food using the same | |
| KR101828389B1 (en) | The method of manufacture for baguette using a shrimp and potato | |
| JP2008079606A (en) | Raw material powder for processed foods | |
| JP2001275613A (en) | Food composition | |
| JP2007129985A (en) | Soybean fermented material-containing food product, and food oil absorption suppressing composition, food peelability improving composition, food emulsification stabilizing composition, saccharide crystallization inhibiting composition, oil and fat crystallization inhibiting composition, maillard reaction promoting composition, food offensive smell/taste suppressing composition, and starch food product aging delaying composition | |
| JP2008017836A (en) | Cereal flour containing raw germ powder and used for baked confectionery, and baked confectionery by using the same | |
| JP5885167B2 (en) | Cereal processed food and method for producing the same | |
| JP2010227125A (en) | Emulsion stabilizing composition and fermented soybean-containing food containing the same | |
| KR101859394B1 (en) | Manufacture method for bread of sticky rice contained a pea and a red bean | |
| JP5718678B2 (en) | Non-heat-processed food or non-heat-processed beverage using brown rice just before germination | |
| JP5828620B2 (en) | Processed rice | |
| KR102139707B1 (en) | Process for preparing sweet potato noodel | |
| JPH119199A (en) | Unhulled rice powder-containing processed product | |
| KR101952664B1 (en) | Manufacturing method for cake with abaloen and cake manufactured thereby | |
| KR20180052393A (en) | Composition for Walnet Cookie Comprising Black Sesame Sediment and Water Parsley Glutinous Rice Cake & Method for Water Parsley Walnet Cookie Using the Same | |
| JPH0424028B2 (en) | ||
| JP2010099048A (en) | Food containing ground sesame | |
| JP2006136257A (en) | Method for producing rice flour bread and method for producing granular rice flour bread | |
| WO2021065930A1 (en) | Composition | |
| JPS5939260A (en) | Preparation of food and drink | |
| JPH08103235A (en) | Bread crumb corresponding to microwave oven and its production | |
| JP2006109801A (en) | Processed bean and method for producing the same | |
| KR101861505B1 (en) | Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same | |
| KR20140094222A (en) | Pancake and the manufacturing method thereof | |
| WO2021246477A1 (en) | Method for producing composition for food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20130729 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130819 |
|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20140109 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20140109 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20140710 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20140715 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20140909 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150203 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150403 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20151006 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20151020 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5828620 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313117 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |