JP2020103210A - Defatted rice bran-containing beverage - Google Patents

Abstract

To provide a beverage with palatability by improving remaining discomfort in an oral cavity or in a throat part or unique oily odor of defatted rice bran, during drinking or after drinking of a defatted rice bran-containing beverage.SOLUTION: A beverage is obtained by blending defatted rice bran, total grain sesame paste and vegetable oil. In the beverage, a content ratio of the defatted rice bran is 5 mass% or less to the beverage whole amount, and a mass ratio of the defatted rice bran to the total grain sesame paste is 1:0.4-0.5.SELECTED DRAWING: None

Description

The present invention relates to a defatted rice bran-containing beverage and the like.

It is known that rice bran is rich in functional ingredients such as γ-oryzanol, inositol, B vitamins, and minerals, and it is used as an oral composition for nutritional supplementation. Things are being tried. Generally, a beverage form is utilized as a means for easily and efficiently ingesting a large amount of a functional ingredient. However, since rice bran powder contains a relatively large amount of oil components and is a solid that is insoluble in water and oil, when mixed in a liquid beverage, the fluidity of the blended beverage will deteriorate, so that It often gives a strong residual discomfort in the oral cavity and throat after drinking. In addition, the oily odor peculiar to defatted rice bran has a strong odor, and there is a major problem in the product that it is difficult to obtain a palatability when it is blended in a drink which is a liquid dosage form which is more odorous than a solid form.

For the above problems, various proposals have been made to use rice bran containing a large amount of functional ingredients as a food material. Method for producing deodorized rice bran with suppressed rice bran odor (Patent Document 1), method for improving roughness and oily odor during drinking by blending oligosaccharides (Patent Documents 2 and 3), and soy milk blended By doing so, a method (Patent Document 4) of improving residual discomfort in the oral cavity and throat after drinking has been proposed.
However, in the manufacturing method of Document 1, masking of rice bran odor is not sufficient, and the combination of oligosaccharides may cause unpleasant symptoms such as loose stool, and the combination of soymilk not only does not provide sufficient effects. It has the disadvantage of high cost.
Therefore, the conventional proposals have not found a rice bran-containing beverage that is easy to drink and has a good taste.

JP, 2007-185156, A JP, 2004-089102, A JP, 2006-280310, A JP, 2014-64561, A

It is an object of the present invention to provide a novel defatted rice bran-containing beverage which does not feel powdery during drinking and has a high palatability in which an oily odor peculiar to rice bran (rice bran odor) is masked.

As a result of repeated intensive studies, the present inventors have surprisingly found that by blending whole-grain sesame, not only does not make the defatted rice bran feel powdery or rough during drinking, but also rice bran odor is effective. The present invention has been completed by discovering that it can be masked.

The present invention includes the subject matter described in the following sections, for example.
Item 1. A beverage containing defatted rice bran, whole-grain sesame, and vegetable oil.
Item 2. The beverage according to claim 1, wherein the content ratio of defatted rice bran is 5% by mass or less with respect to the total amount of the beverage.
Item 3. The beverage according to any one of claims 1 and 2, wherein a mass ratio of defatted rice bran and whole-grain kneaded sesame mixed with the beverage is 1:0.4 to 0.5.
Item 4. The beverage according to any one of claims 1 to 3, wherein the whole grain sesame is white sesame.
Item 5. The beverage according to any one of claims 1 to 4, further comprising soy milk.
Item 6. The beverage according to claim 1, further comprising a sweetener.
Item 7. A method for producing a beverage, which comprises a step of adding whole-grain kneaded sesame having a particle size of 500 μm or less, defatted rice bran, and soy milk to a stirring tank, then stirring and uniformly mixing.

INDUSTRIAL APPLICABILITY The present invention makes it possible to provide a beverage containing a novel defatted rice bran that is easy to drink and has high palatability.

Hereinafter, each embodiment of the present invention will be described in more detail.

The beverage containing defatted rice bran included in the present invention contains defatted rice bran, whole grain sesame, and vegetable oil and fat, and the mass ratio of defatted rice bran and whole grain sesame contained in addition is 1:0. 4 to 0.5, and the beverage contains 5% by mass or less of defatted rice bran with respect to the total amount of the beverage.

The defatted rice bran used in the present invention is defatted rice bran until the lipid content becomes 5 to 15% by mass. The rice bran to be defatted is the peel, seed coat, ectosperm, aleurone layer, etc. of brown rice, which can be used as a by-product when white rice is produced by polishing (whitening) brown rice. Since rice bran (raw rice bran) obtained by polishing has a lipid content of about 18 to 20% by mass, the oxidation of oil by lipase proceeds rapidly, and the raw rice bran is produced as soon as possible after production. It is preferable to perform a lipase deactivation treatment at the time. The inactivation treatment is generally performed by heating the raw rice bran at about 70 to 130°C, and the known lipase inactivation treatment can also be applied to the present invention. Further, for the heat treatment, for example, a cooking device, a dry extruder, a wet extruder, a steam treatment device or the like can be used. The heat-treated rice bran is commercially available, and such a commercially available product can be used in the present invention. Further, before the heat treatment, a pre-drying treatment may be performed in which raw rice bran is dried to prepare dried rice bran having a reduced water content (for example, a water content of about 5 to 10% by mass).

Mechanical depressurization is used for degreasing rice bran. The method of squeezing used in the squeezing method is known, for example, rice bran heated to about 100 to 115° C. is treated with a low-temperature continuous squeezing machine (for example, Miracle chamber sold by Techno Sigma Co., Ltd.). A method of squeezing can be mentioned. The present invention is not limited to this, and a known pressing method can be applied. The degree of pressing is 5 to 15% by mass, preferably 10 to 15% by mass of lipid in the defatted rice bran after pressing.

The defatted rice bran obtained by pressing and defatting the above lipid content to 5 to 15% by mass has an average particle diameter of 10 μm or less, preferably 30 μm or less, by further subjecting to pulverization treatment or classification treatment. It can also be pulverized defatted rice bran. Although a known method is used as the pulverizing method, for example, a cyclone mill, a jet mill, a hammer mill, a pin mill, a roller mill, a stone mill, a disc mill or the like can be used. In the present invention, the average particle size of the defatted rice bran powder means the median size. The average particle size of the defatted rice bran powder can be measured using a laser diffraction/scattering type particle size distribution measuring device MT3300 (manufactured by NIKKISO) with water as a dispersant. Micronized defatted rice bran having a particle size distribution in which 90% or more passes through a mesh having a pore size of 30 μm is preferable because the feel during and after drinking is further improved.

A commercially available product may be used as the defatted rice bran. Examples of commercially available products include "HIBLEF" and "NEOHYBLEF" manufactured by San Blanc Co., Ltd., which are pressed defatted rice bran powder.

In the present application, defatted rice bran is usually added in an amount of 1 to 10% by mass, preferably 2 to 7% by mass, and more preferably 3 to 6% by mass, based on the total amount of the beverage.

The type of sesame used in the whole-grain sesame used in the present invention is not limited, and any sesame can be used. Examples include gold sesame, black sesame, white sesame, and yellow sesame, with white sesame being preferred. Whole grain sesame seeds are not made of sesame seeds which are usually used as sesame seeds, but are made by roasting sesame seeds with shells and kneading them together. The properties of whole-grain sesame are pasty and similar properties. In the present application, the whole grain sesame is usually added in an amount of 0.5 to 5% by mass, preferably 1 to 4% by mass, and more preferably 1.5 to 3% by mass, based on the total amount of the beverage. In the present application, the whole grain sesame is mixed with the defatted rice bran in an amount within the mass ratio of defatted rice bran:whole grain sesame = 10:3 to 1:1.

A commercially available product may be used as the whole-grain sesame. A commercially available product having a particle size of 500 μm or less, and “Pure Delicious Neri Sesame Shiro (with skin)” manufactured by Shinsei Co., Ltd. using sesame seeds with skin can be preferably exemplified.

The vegetable oils and fats used in the present invention may be those generally called vegetable oils and fats, and examples thereof include rice oil (rice bran oil), rapeseed oil, soybean oil, barley oil, soybean germ oil, olive oil, corn oil, safflower oil. , Vegetable oils such as canola oil, coconut oil, sesame oil, safflower oil, peanut oil and almond oil. Among these, rice oil is particularly preferable, and rice oil obtained by pressing rice bran (pressed rice bran oil) is most preferable. In the present application, vegetable oils and fats are usually added in an amount of 0.1 to 2% by mass, preferably 0.3 to 1% by mass, and more preferably 0.4 to 0.8% by mass, based on the total amount of the beverage.

As the soymilk used in the present invention, any soymilk that is commercially available can be used. Among them, it is preferable to use soy milk of which component is not adjusted. Usually, a soybean solid content of about 10% can be used. The defatted rice bran and soy milk can be mixed and dispersed by a known method. Purified water may be added when mixing and dispersing. More specifically, soy milk and defatted rice bran (preferably pulverized defatted rice bran) are added to purified water and mixed and dispersed, or defatted rice bran (preferably pulverized defatted) is added after adding purified water to soy milk. Rice bran) is added and mixed and dispersed. In addition, other additives may be added to the solvent during the mixing/dispersion or before the dispersion, if necessary.

The dietary fiber used in the present invention is a water-soluble dietary fiber, but it can be used even if insoluble dietary fiber is mixed. Examples of the water-soluble dietary fiber include acacia dietary fiber, low molecular weight sodium alginate, gum arabic, inulin, agar, xanthan gum, glucomannan, guar gum enzymatic degradation product, psyllium seed coat, gellan gum, citrus fiber, water-soluble soybean polysaccharide. , Soybean dietary fiber, indigestible starch, indigestible dextrin, polydextrose, evening glory fruit dietary fiber, pine fiber, apple fiber and the like. Among these, pine fiber, low molecular weight sodium alginate, inulin, agar, xanthan gum, glucomannan, guar gum enzymatic degradation product, gellan gum, water-soluble soybean polysaccharide, indigestible starch, indigestible dextrin, polydextrose are preferred, difficult Digestible dextrin, indigestible starch, pine fiber, polydextrose, low molecular weight sodium alginate, and guar gum enzymatic degradation product are more preferable. Further, indigestible dextrin and pine fiber, which have a fermentation decomposition rate of less than 75% by enterobacteria, are most preferable. In the present application, dietary fiber is usually added in an amount of 0.5 to 5% by mass, preferably 0.8 to 4% by mass, and more preferably 1.5 to 3% by mass, based on the total amount of the beverage.

In addition to the above compounds, the beverage of the present invention may further contain other components as long as the effects of the present invention are not impaired. For example, emulsifiers, sweeteners, antioxidants, coloring agents, seasonings, vitamins, minerals, flavors, coloring agents, conventionally known food additives such as thickening polysaccharides, etc. Ingredients (including foods as well as food additives) may be included.

As the emulsifier, sucrose fatty acid ester, maltose fatty acid ester, sugar fatty acid ester such as lactose fatty acid ester, sorbitan fatty acid ester, fatty acid monoglyceride, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene glycerin fatty acid ester, polyoxyethylene sorbite fatty acid ester, Surfactants such as polyethylene sterols, alkyl glucosides, phospholipids; gelatin solutions, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, crystalline cellulose, powdered cellulose, carboxymethyl cellulose, methyl cellulose, ethyl cellulose, corn starch, pregelatinized starch, gelatin, Polymers such as carrageenan, tragacanth, tragacanth powder and macrogol are listed. These may be blended alone or in combination of two or more.

Examples of the sweetener include saccharin, saccharin sodium, acesulfame potassium, stevia extract, stevioside, sucralose, neohesperidyl dihydrochalcone, glycyrrhizin, perillartin, soumatine, aspartylphenylalanine methyl ester, methoxycinnamic aldehyde, trehalose, erythritol, sorbitol, palatinose. , Palatinit, xylitol, maltose, lactitol, fructose, reduced palatinose, glucose, sugar, brown sugar, walnut sugar, purified honey, unpurified honey, reduced maltose syrup, reduced starch syrup, starch syrup, isomerized sugar (glucose fructose syrup) Sugar, fructose-glucose liquid sugar, etc.) and the like. These sweeteners can be used alone or in combination of two or more kinds.

As the antioxidant, known ones can be widely used, and specifically, vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), Examples thereof include, but are not limited to, sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, coffee bean extract (chlorogenic acid), green tea extract (catechin), and rosemary extract.

As the colorant, it is possible to widely use known ones, specifically, caramel pigments, gardenia pigments, anthocyanin pigments, anato pigments, paprika pigments, safflower pigments, red yeast rice pigments, flavonoid pigments, cochineal pigments, Amaranth (Red No. 2), Erythrosin (Red No. 3), Arla Red AC (Red No. 40), New Coccin (Red No. 102), Phloxine (Red No. 104), Rose Bengal (Red No. 105), Acid Red (Red No.) 106), tartrazine (yellow 4), sunset yellow FCF (yellow 5), fast green FCF (green 3), brilliant blue FCF (blue 1), indigo carmine (blue 2). However, the present invention is not limited to these.

As the fragrance, well-known fragrances can be widely used, and those derived from synthetic products or natural products may be appropriately used, and there is no particular limitation.

In addition, fruit juice, vegetable juice, vegetable puree, animal and plant extracts, vitamins, minerals and the like may be appropriately contained depending on the purpose and use of the beverage. However, among these, there are some that can be used as an acidulant, such as some fruit juices and some vitamins, and of course these fruit juices and vitamins may be used as the above-mentioned acidulant. Is.

The beverage of the present invention can be made into a final product through a component mixing step, a sterilization step, a filling step, and the like, but a step of mixing whole grain sesame, defatted rice bran, and soymilk is essential. Other components may be present in the mixing step in the previous period, and the order of adding each component and the presence or absence of stirring at the time of each addition are not particularly limited. Furthermore, by adding a homogenizing step for homogenizing the composition, not only does it become less powdery and rough, and the rice bran odor is less likely to be felt during and after drinking, and the palatability is improved, and the beverage of the present invention is stable over time. The advantage of improving the property is obtained. The homogenizing step is performed using a known device capable of generating high shear with respect to a processed product such as a homogenizer after heating the composition as necessary. The homogenization step is usually performed during or after the mixing step of the components of the composition, but may be performed immediately after the sterilization step. In that case, it is preferable to use an aseptic homogenizer.

The container used in the beverage according to the present invention is not particularly limited as long as it can ensure the hermeticity, but, for example, a glass bottle, a metal can, a PET container, a paper carton container, a plastic cup or the like may be appropriately used. There is no particular limitation.

Although the embodiments of the present invention have been described above, the present invention is not limited to these examples, and it goes without saying that the present invention can be implemented in various forms.

The beverage to be filled in the packaged beverage of the present invention is not limited to general foods such as beauty drinks, foods for the elderly, foods for infants, foods for people with dysphagia, foods for the sick, foods for specified health, etc. It can also be used as an intended food, a nutritionally functional food, and a so-called dietary supplement.

Hereinafter, embodiments of the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

(Example 1, Comparative Examples 1 to 3)
Defatted rice bran, whole-grain kneaded sesame, soy milk, dietary fiber, vegetable oil and fat, emulsifier, and water were mixed in the composition ratio shown in Table 1, heated to 60 to 70° C., homogenized with a homogenizer for 1 minute, and cooled. It returned to normal temperature and the drink was obtained. As shown in Table 1, Example 1 and Comparative Examples 1 to 3 were obtained. 90% or more of the defatted rice bran used is pulverized to have a particle size of 30 μm or less, and the whole-grain sesame has a particle size of 500 μm or less.

Formulations of Example 1 and Comparative Examples 1 to 3

(Sensory evaluation test)
The evaluation was carried out by 3 specialist panels. That is, the following 7 grades were evaluated for 5 items of rice bran odor, roughness, poor aftertaste, bitterness/astringency, and fragrant aroma of beverages. The evaluation results were aggregated for each evaluation item and the average value was calculated. Table 2 shows the average value of each evaluation item.

Evaluation Criteria 1: Not Feeling 2: Not Feeling 3: Not Feeling 4: Not Satisfying 5: Feeling Somewhat 6: Feeling 7: Feeling Very Comprehensive Evaluation of 3 People Before and After Drinking (Average Value) It was evaluated by.

Sensory evaluation result

As shown in Table 2, a beverage using defatted rice bran, whole-grain sesame and dietary fiber surprisingly contains whole-grain sesame prepared by kneading and processing sesame with a hard shell. Compared with sesame-free beverages and sesame powder without shells and kneaded ones, it not only does not make the defatted rice bran feel powdery and rough, but also effectively masks the rice bran odor. However, it was found that the scent was fragrant and the taste was excellent.

Claims (7)

A beverage containing defatted rice bran, whole-grain sesame, and vegetable oil. The beverage according to claim 1, wherein the content ratio of defatted rice bran is 5% by mass or less based on the total amount of the beverage. The beverage according to any one of claims 1 and 2, wherein a mass ratio of defatted rice bran and whole-grain kneaded sesame added to the beverage is 1:0.4 to 0.5. The beverage according to any one of claims 1 to 3, wherein the whole grain sesame is white sesame. The beverage according to claim 1, further comprising soy milk. The beverage according to claim 1, further comprising a sweetener. A method for producing a beverage, which comprises a step of adding whole-grain kneaded sesame having a particle size of 500 μm or less, defatted rice bran, and soy milk to a stirring tank, then stirring and uniformly mixing.