JP2021000048A - Defatted rice bran-containing swollen food - Google Patents

Abstract

To provide a rice bran-containing swollen food that achieves improvement in the temporal stability of its flavor and texture compared to the conventional art.SOLUTION: A defatted rice bran-containing swollen food has defatted rice bran blended with protease treated rice bran. In the defatted rice bran-containing swollen food, a content of protease treated rice bran is 1 mass% or more and 10 mass% or less relative to the total amount of the food, and a mass ratio between the protease treated rice bran and the defatted rice bran is 1: 4-6.SELECTED DRAWING: None

Description

The present invention relates to a swelled food containing defatted rice bran and the like.

It is known that rice bran is rich in functional components such as γ-oryzanol, inositol, B vitamins, and minerals, and it is used by blending it in an oral composition for nutritional supplementation. Things are being tried. However, since rice bran changes its odor within a few hours after rice polishing, it is only used as a food material in a limited range such as rice oil and feed, and most of the rice bran is discarded and is effective. Utilization is desired.

In order to use rice bran containing a large amount of such functional ingredients as a food material, a method for producing deodorized rice bran that suppresses the odor of rice bran (Patent Document 1) and artificial rice that is a food containing rice bran (Patent Document 2). ), Rice bran-containing puffed foods (Patent Document 3), etc., which are provided with a crispy and light texture, have been proposed. However, even when these techniques are used, the masking of the odor peculiar to rice bran (rice bran odor) is not sufficient, and especially in the swelled food containing defatted rice bran, the flavor is further impaired and the texture is impaired due to aging. It was.

JP-A-2007-185156 Japanese Unexamined Patent Publication No. 2011-21929 JP 2015-188411

An object of the present invention is to provide a novel rice bran-containing swelled food having less change in flavor and texture with time than conventional (for example, the swelled food of Patent Document 3).

As a result of diligent studies, the present inventors have surprisingly found that the combined use of defatted rice bran and protease-treated rice bran can produce a swollen food with little change in flavor and texture over time. The present invention has been completed.

The present invention includes, for example, the subjects described in the following sections.
Item 1. A swelling food containing defatted rice bran containing protease-treated rice bran and defatted rice bran.
Item 2. The defatted rice bran-containing swelling food according to claim 1, wherein the content ratio of the protease-treated rice bran is 1% by mass or more and 10% by mass or less with respect to the total amount of the food.
Item 3. The defatted rice bran-containing swelling food according to any one of claims 1 or 2, wherein the mass ratio of the protease-treated rice bran and the defatted rice bran is 1: 4 to 6.

The present invention makes it possible to provide a swollen food containing defatted rice bran and protease-treated rice bran with little change in flavor and texture over time.

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

In the present invention, the defatted rice bran refers to rice bran that has been defatted until the lipid content is 5 to 15% by mass with respect to the total amount of the rice bran. The rice bran used for degreasing is brown rice pericarp, seed coat, endosperm, glue powder layer, etc., and can be used as a by-product when brown rice is refined to produce white rice. Rice bran (raw rice bran) obtained by smelting usually contains about 18 to 20% by mass of lipid, and the oil is rapidly oxidized by lipase. Therefore, raw rice bran is produced as soon as possible. It is preferable to apply lipase inactivation treatment at the appropriate time. The deactivation treatment is generally performed by heating raw rice bran at about 70 to 130 ° C., and for example, such a known lipase deactivation treatment can be applied in the present invention. Further, for the heat treatment, for example, a cooking device, a dry extruder, a wet extruder, a steam treatment device and the like can be used. The heat-treated rice bran is also commercially available, and such a commercially available product can also be used in the present invention. Further, before the heat treatment, a pre-drying treatment may be performed in which the raw rice bran is dried to prepare a dried rice bran having a reduced water content (for example, a water content of about 5 to 10% by mass).

In the case of a degreasing method using an organic solvent such as hexane, which is usually performed as a degreasing treatment for rice bran, not only the lipid content after the degreasing treatment becomes extremely low, but also effective components are removed. The defatted rice bran used in is a defatted rice bran obtained by a mechanical pressing method. The method of squeezing in the squeezing method is known. For example, a method of squeezing rice bran that has been heat-treated to about 100 to 115 ° C. with a low-temperature continuous squeezing machine (for example, a miracle chamber sold by TechnoSigma Co., Ltd.). Can be mentioned. In the present invention, not limited to this, defatted rice bran obtained by applying a known pressing method can be used. The squeezing is performed so that the lipid content in the defatted rice bran after squeezing is 5 to 15% by mass, preferably 10 to 15% by mass.

The defatted rice bran obtained by pressing and degreasing until the lipid content obtained above becomes 5 to 15% by mass has an average particle size of 10 μm or less, preferably 30 μm or less by further pulverizing or classifying. It can also be made into finely divided defatted rice bran. A known method is used as the crushing method, and for example, a cyclone mill, a jet mill, a hammer mill, a pin mill, a roller mill, a millstone, 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 diameter. 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) using water as a dispersant. A pulverized defatted rice bran having a particle size distribution that passes through a mesh having a pore size of 30 μm by 90% or more is preferable because the feel during and after drinking is further improved.

As the degreased rice bran, a commercially available product may be used. Examples of commercially available products include "High Blef" and "Neo High Blef" manufactured by San Blanc Co., Ltd., which are pressed degreased rice bran flour.

In the present invention, defatted rice bran is usually blended in an amount of 10 to 50% by mass, preferably 15 to 45% by mass, and more preferably 20 to 40% by mass, based on the total amount of food.

The protease-treated rice bran used in the present invention is a protease-treated product obtained by treating rice bran or defatted rice bran with protease. The protease used for preparing the rice bran protease processed product is not particularly limited as long as it is a proteolytic enzyme (protease: EC3.4 group including peptidase) capable of degrading proteins and polypeptides contained in rice bran, and is known. Proteases can be used. Examples of such proteases include trypsin (EC 3.4.21.4), papain (EC 3.4.22.2), thermolysin (EC 3.4.24.27), and chymotrypsin (EC 3.4.21.). 1, EC 3.4.21.2.) And the like. The description in parentheses is the enzyme number (Enzyme Commission numbers). Of these, trypsin, papain, and thermolysin are preferable. In the present invention, it has been found that a thermolysin-treated product obtained by treating rice bran or defatted rice bran with thermolysin effectively suppresses the odor of rice bran.
Thermolysin is a neutral metalloproteinase derived from Bacillus thermoproteolitics. As the thermolysin, one extracted and purified from the above-mentioned microorganism may be used, one biochemically synthesized may be used, or a commercially available product may be used. For example, it can be purchased from Peptide Institute, Ltd., Yamato Kasei Co., Ltd., Nacalai Tesque Co., Ltd., Amano Enzyme, Wako Pure Chemical Industries, Ltd., etc. The treatment conditions for obtaining the thermolysin-treated product are not particularly limited as long as the activity of the thermolysin can be obtained, and various conditions such as temperature, pH, and time in the enzyme treatment can be appropriately set. As an example of the treatment method, water is added as a solution to the rice bran raw material, the pH is adjusted if necessary, and then a predetermined amount of thermolysin is added. The treatment can be carried out by mixing the rice bran raw material and thermolysin with water and reacting them at about 37 ° C. with gentle stirring for about 10 to 30 hours. After the treatment, the thermolysin may be inactivated. The deactivation treatment of thermolysin can be performed, for example, by heating (for example, treatment at 100 ° C. for about 10 to 20 minutes).

The protease-treated rice bran is a composition obtained by treating the rice bran with a protease as described above, and is a composition containing a decomposition product (particularly a peptide) of a protein derived from the rice bran whose molecular weight is reduced by the protease. Such peptides preferably include those of about 10 kDa or less. For example, when thermolysin is used as a protease, it is more preferable to contain Val-Tyr-Thr-Pro-Gly, Leu-Arg-Ala and the like, rather than peptides known to have physiological functions. When another protease is used, it is preferable to include a peptide known to have a physiological function in the protease.
When the treatment liquid after the protease treatment contains oil, it is preferable to take out a water-soluble fraction further containing a rice bran proteolytic product.

The form of use of the protease-treated product of rice bran is not particularly limited, and the treatment solution obtained as described above may be applied as it is in a liquid form, or may be applied as a concentrated solution concentrated by distillation or the like. It may be dried by freeze-drying or the like and applied in the form of a solid substance.

In the present invention, the protease-treated rice bran is usually blended in an amount of 1 to 10% by mass, preferably 3 to 7% by mass, more preferably 4 to 6% by mass, based on the total amount of the food.

The defatted rice bran-containing swelling food included in the present invention contains protease-treated rice bran and defatted rice bran, and the mass ratio of the enzyme-treated rice bran and the defatted rice bran contained therein is 1: 4 to 6, and the mass ratio is 1: 4 to 6 with respect to the total amount of the food. It is a defatted rice bran-containing swelling food containing 5 to 40% by mass or less of rice bran.

Generally, a swollen food is a porous food made from starch such as rice, wheat, corn, and soybean, and has a crispy texture. Usually, a swollen food is produced by kneading starchy substance and water under high temperature and high pressure to gelatinize the starch, and then vaporizing and expanding the water contained in the dough by rapid decompression.

In the present invention, it is preferable to use brown rice flour as the starchy substance of the puffed food from the viewpoint of aroma. The type of rice is not limited, and any rice can be used. Examples thereof include glutinous rice and glutinous rice, but glutinous rice is preferable. The glutinous rice may be a general roasted brown rice powder or a hydrolyzate, but a hydrolyzate is preferable. Further, a hydrolyzate obtained by directly hydrolyzing rice without using enzymes or other chemical substances is more preferable. In the present invention, brown rice flour is usually blended in an amount of 40 to 85% by mass, preferably 50 to 75% by mass, more preferably 55 to 70% by mass, based on the total amount of food.

As the brown rice flour, a commercially available product may be used. As a commercially available product, "GU-800A" manufactured by Takai Foods Co., Ltd., which uses glutinous rice, can be preferably exemplified.

The puffed food in the present invention preferably further contains inulin. Inulin is a plant-derived fructose polymer that is water-soluble and indigestible. When it is added to foods, it gives a feeling of fullness, and a small amount of ingestion gives a feeling of satisfaction and prevents overeating.

In addition to the above compounds, the swelled food containing defatted rice bran of the present invention may further contain other components as long as the effects of the present invention are not impaired. For example, it is added to conventional foods such as dietary fibers, emulsifiers, sweeteners, antioxidants, colorants, seasonings, vitamins, minerals, flavors, colorants, and conventionally known food additives such as thickening polysaccharides. Other ingredients (including other foods as food additives) may be included.

Dietary fiber includes acacia dietary fiber, low molecular weight sodium alginate, arabic gum, inulin, agar, xanthan gum, glucomannan, guar gum enzymatic decomposition products, psyllium seed coat, gellan gum, citrus fiber, water-soluble soybean polysaccharide, soybean dietary fiber, Examples thereof include refractory starch, refractory dextrin, polysaccharide, evening fiber, dietary fiber, pine fiber, and apple fiber. Of these, inulin and indigestible dextrin are preferable from the viewpoint of ease of use. These can be blended alone or in combination of two or more.

Examples of the emulsifier include sugar fatty acid esters such as sucrose fatty acid ester, maltose fatty acid ester, and lactose fatty acid ester, sorbitan fatty acid ester, fatty acid monoglyceride, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene glycerin fatty acid ester, and polyoxyethylene sorbit fatty acid ester. Emulsifiers such as polyethylene sterol, alkyl glucoside, phospholipids; gelatin solution, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, crystalline cellulose, powdered cellulose, carboxymethyl cellulose, methyl cellulose, ethyl cellulose, corn starch, pregelatinized starch, gelatin, Examples include polymers such as carrageenan, tragant, tragant powder, and macrogol. These can be blended alone or in combination of two or more.

Sweeteners include, for example, saccharin, sodium saccharin, acesulfam potassium, stevia extract, stebioside, sclarose, neohesperidyldihydrochalcone, glycyrrhizin, perilartin, soumatin, aspartylphenylalanine methyl ester, methoxycinnamic aldehyde, trehalose, erythritol, sorbitol, palatinose. , Palatinit, xylitol, maltose, lactitol, fructose, reduced palatinose, glucose, sugar, warm sugar, Japanese honey sugar, refined honey, unrefined honey, reduced maltose water candy, reduced water candy, water candy, isomerized sugar (glucose fructose liquid) Sugar, fructose-glucose liquid sugar, etc.) and the like. These sweeteners can be used alone or in combination of two or more.

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

As the colorant, known ones can be widely used, and specifically, caramel pigment, cutinashi pigment, anthocyanin pigment, anato pigment, paprika pigment, red flower pigment, red koji pigment, flavonoid pigment, cochineal pigment, and the like. Amaranth (Red No. 2), Erythrosin (Red No. 3), Allura Red AC (Red No. 40), Ponceau 4R (Red No. 102), Floxin (Red No. 104), Rose Bengal (Red No. 105), Acid Red (Red No. 105) 106), Tartrazine (Yellow No. 4), Sunset Yellow FCF (Yellow No. 5), Fast Green FCF (Green No. 3), Brilliant Blue FCF (Blue No. 1), Indigo Carmine (Blue No. 2). , Not limited to these.

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

The defatted rice bran-containing swelling food of the present invention is preferably a baked and swelled food, and more specifically, a baked confectionery such as a snack. Further, the shape is not particularly limited, and may be, for example, a coin shape (disk shape), a polygonal shape such as a triangle shape or a square shape, a bale shape, or a stick shape. It is preferably coin-shaped (disk-shaped) or stick-shaped.

The defatted rice bran-containing swelling food of the present invention can be produced, for example, by mixing raw materials well, preparing a dough, molding and baking the dough. More specifically, for example, defatted rice bran, enzyme-treated rice bran, and brown rice flour, and if necessary, inulin and other ingredients are mixed well with water to prepare a dough, which is molded and baked. It can be manufactured by. The raw materials may be mixed by using a machine, and for example, a mixer, an extruder or the like can be used. Further, the molding of the dough can be appropriately set according to the shape of the puffed food to be produced. The firing can be appropriately performed at a temperature and time that causes swelling and does not burn. For example, a method of firing in an air atmosphere of about 150 to 200 ° C. for about 10 to 20 minutes can be mentioned. For firing, for example, an oven can be used.

The present invention preferably also includes a dough (mixture) before swelling (in the case of swelling by baking, it can be said that before baking) of the swelled food. The content ratio of each component (defatted rice bran, enzyme-treated rice bran, and brown rice flour, and if necessary, inulin and other components) contained in the dough is the same as the content ratio of each raw material in the above-mentioned swollen food. However, the content ratio of each raw material component is smaller than the content ratio of each component contained in the above-mentioned swollen food because the dough contains a large amount of water. The amount of water contained in the dough is not particularly limited as long as the present invention can be prepared and the effects of the present invention are not impaired.

Since water is lost due to swelling (baking swelling), it is preferable that the swelled food contains substantially no water.

The defatted rice bran-containing swelling food of the present invention includes not only general foods such as snacks, but also special-purpose foods such as foods for the elderly, foods for infants, foods for people with swallowing difficulties, foods for the sick, and foods for specified health use. It can also be used as a nutritionally functional food and a so-called nutritional supplement.

In addition, in this specification, "including" also includes "consisting essentially" and "consisting of" (The term "comprising" includes "consisting essentially of" and "consisting of.").

Hereinafter, the present invention will be described in more detail, but the present invention is not limited to the following examples.

<Example 1, Comparative Example 1>
(Prototype method)
Each raw material was mixed to prepare a dough according to the pre-baking formulation shown in Table 1 below. The unit of numerical value in Table 1 is g (gram). The dough was stretched and cut into sticks at intervals of 4 to 7 mm, placed in an oven warmed at 170 ° C., and baked for 15 minutes to obtain stick-shaped swollen foods.

As the degreased rice bran, "Hybref" (Saint Blanc Co., Ltd.), which is a pressed degreased rice bran, was used. As the brown rice flour, "GU-800A" (Takai Foods Co., Ltd.), which is a hydrolyzate of brown rice, was used.

(Leaving test)
The evaluation was carried out by a specialized panel. That is, the flavor, texture, and appearance of the snack were evaluated on the following five levels. The values of each evaluation item are shown in Table 2.
Evaluation criteria 1: Clearly changed 2: Significantly changed 3: Change (limit of allowable range)
4: Slightly changed 5: No change

As shown in Table 2, the defatted rice bran-containing swelling food using defatted rice bran, protease-treated rice bran and brown rice flour is surprisingly fragrant and crispy even when left at room temperature for 6 months. Was found to be unchanged from the beginning of production.

Claims (3)

A swelling food containing defatted rice bran containing protease-treated rice bran and defatted rice bran. The defatted rice bran-containing swelling food according to claim 1, wherein the content ratio of the protease-treated rice bran is 1% by mass or more and 10% by mass or less with respect to the total amount of the food. The defatted rice bran-containing swelling food according to any one of claims 1 or 2, wherein the mass ratio of the protease-treated rice bran and the defatted rice bran is 1: 4 to 6.