JP3894821B2 - grain - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to cereals that are excellent in nutritional value and taste, can be easily cooked for home use, and have low allergens, and more particularly to low allergen cereals suitable for meals of rice allergic patients.
[0002]
[Prior art]
In recent years, the intake of cereals with low purity (whole grain) has been recommended due to the growing health orientation. In particular, with regard to rice, which is a staple food for Japanese people, brown rice food is attracting attention from the viewpoint of nutritional value, and its effect is expected as a preventive diet for lifestyle-related diseases. However, not only brown rice, but low-purity cereals are not necessarily delicious in terms of taste, and have not been widely permeated. Regarding brown rice, germinated brown rice produced by germinating brown rice is known as means for improving the taste and making it easy to cook. However, the present condition is that the texture and stickiness, which are elements of the deliciousness of rice, have not been improved, and even when using varieties such as Koshihikari and Sasanishiki, which have a high taste evaluation with white rice, the texture and stickiness are sufficient. Those with a high taste evaluation of are not obtained.
[0003]
By the way, food allergies that cause hypersensitive immune response by ingestion of specific foods and exhibit symptoms such as allergic rhinitis, eczema, urticaria, diarrhea, migraine, and dyspnea have attracted social attention. In particular, among food allergies, the development of allergic dermatitis due to grains such as rice and wheat has attracted attention, and countermeasures for rice and wheat that are consumed in large quantities as staple foods have not remained, and there have been many cases of intractable disease. It has become a problem.
[0004]
Regarding the treatment of food allergies, in addition to symptomatic treatment by use of drugs, diet therapy that removes food that causes allergies as much as possible from the patient's diet has been adopted. However, it is very difficult to remove the staple food grains such as rice and wheat, which imposes various restrictions not only on patients but also on family members. There is also the present situation.
[0005]
In addition, grains from which allergens have been removed have been developed.For example, in the case of rice, allergens are water-soluble, so that water that has been swollen with water can be washed well or treated with proteolytic enzymes. Techniques for removing allergens by a method are also known (Japanese Patent Laid-Open Nos. 2-167040, 9-224592, 9-47238, 10-150935, 11-115, Kaihei 11-9202). Although such a method for eluting and decomposing allergens is one solution for lowering allergens, there are problems such as incomplete elution and poor appearance and taste of the finished low allergen rice. Furthermore, due to a special manufacturing method, it has become a very expensive food for daily use as a final product.
[0006]
On the other hand, there is known a method for inhibiting allergen synthesis by modifying a gene on the rice chromosome or controlling its expression, and a technique for rice allergen gene and cDNA of the allergen is also known ( JP-A-4-117287). However, it is difficult to completely suppress the expression of the allergen, and furthermore, the safety of genetically modified foods is taken into account, and it is difficult to penetrate into the general public as a safe rice. is there.
[0007]
[Problems to be solved by the invention]
The object of the present invention is to improve the eating quality of cereals, and further to provide safe cereals with reduced allergens as a staple food for patients with food allergies and excellent nutritional value.
[0008]
[Means for Solving the Problems]
As a result of intensive studies, the inventors of the present invention can maintain a good taste and quality and easily reduce allergens by applying a series of processing treatments that include moisture treatment and wet heat treatment on grains. I found it possible. In particular, when using brown rice, this effect can be achieved by using the first generation (F1) and / or second generation (F2) hybrid rice grown by mating two distant varieties. Was found to be even more prominent.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Grain as referred to in the present invention is mainly cereals belonging to the family Gramineae, but in particular, two distant varieties are crossed and grown, and the first hybrid (F1) and / or second hybrid ( By using the brown rice of F2), it is possible to reduce not only the taste improving effect but also the allergen causing allergies by subjecting the grain to water treatment and wet heat treatment.
[0010]
The water-containing treatment as used in the present invention is to sufficiently absorb water, for example, by immersing grains in water at a constant temperature for a predetermined time. In particular, in rice, the water-absorbed material may be left until the germ swells or the young germ can be confirmed under a constant temperature condition.
Specifically, for example, brown rice is left as it is or a part of brown rice is crushed with a rice mill or a non-washing rice machine to peel and tear, and the obtained brown rice is usually washed about 2 to 4 times, drained, and immersed Immerse in the bath. Milling can also be performed in the step after immersion. Any water can be used as long as it can be used for food such as tap water, distilled water, well water, acidic water, electrolytic saline, and water in which ozone is dissolved.
The water used for immersing grains can be exemplified by the water as exemplified in the above rice washing process, and any water can be used as long as it can be used for food.
[0011]
In the case where the water-absorbed cereal is allowed to stand until the germ swells or the bud can be confirmed under a constant temperature condition, for example, in rice, generally about 0.5 mm to 2.0 mm from the embryo part. A state where swelling or protrusions and buds can be confirmed is good. There is usually a method of dipping in warm water at 10 to 50 ° C. until germination. Alternatively, for example, a method of immersing for about 3 to 5 hours, followed by dehydration, intermittent watering, etc., to germinate under high humidity conditions for a predetermined time, or on the upper part or inside of the water-containing sponge-like material There is a way to distribute the grains evenly. Further, aeration may be performed continuously or intermittently in the dipping process.
[0012]
The wet heat treatment of the present invention is a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 60% or more, using saturated steam, hot water, superheated steam or the like as a heat medium. In this case, both the heating method in which the object to be heated and the heating medium are in direct contact and the heating method in which the heating medium is brought into contact indirectly, for example, in an atmosphere having a humidity of 60% or more and the conductive heating method, are carried out. Is possible.
[0013]
Specific conditions for the wet heat treatment can be, for example, a treatment at a steam temperature of 98 to 180 ° C. for 30 seconds to 60 minutes. When the steam temperature is less than 98 ° C., the allergen reducing effect is weak, and when it exceeds 180 ° C., the finish of drying and the evaluation of the taste of grains are deteriorated. If the treatment time is less than 30 seconds, unevenness may easily occur in the heating of the grains, but control in the actual process is also difficult. In addition, when the treatment time exceeds 60 minutes, grain swelling occurs, and particularly in the case of brown rice, grain grains are liable to collapse during cooking, and taste evaluation is deteriorated.
[0014]
Moreover, the method using the steaming process of rice performed by cooked rice manufacture, fermentation industry, etc. can be illustrated as methods other than the wet heat processing mentioned above. For example, steamed brown rice is treated for 0.1 to 7.0 kg / cm ² , preferably 0.1 to 2.0 kg / cm ² for 1 minute to 60 minutes, preferably 3 minutes to 50 minutes. Good. Here, when the vapor pressure is less than 0.1 kg / cm ² , the effect of the present invention is weak, and the same is true even when the treatment time is less than 1 minute. On the other hand, if the treatment time is too long, the taste when cooked tends to be reduced, and the adhesion of the grains tends to be strong, and the handling of the drying process tends to be poor. On the other hand, even if the vapor pressure exceeds 7.0 kg / cm ² , the effect of the present invention can be obtained, but the pressure is too high and there is a problem in safety.
[0015]
Grains that have been treated with moisture and heat treated usually contain about 20 to 40% of moisture, so from the viewpoint of hygiene, they should be aseptically packed after heat sterilization, or the moisture content of grains should be 15% or less. Although it is dried, it is more preferable to dry it from the viewpoint of storage stability, distribution, handling in processed foods, and the like.
[0016]
The first hybrid of rice and / or the second hybrid of rice as referred to in the present invention is generally called hybrid rice. In general, it is known that when two dissimilar varieties are crossed into a hybrid, the nature of the plant dramatically increases and the yield and quality increase. Hybrid rice uses this property in rice. It is known that the characteristics of hybrid rice are inherited to some extent not only in the first hybrid of rice but also in the second hybrid. The hybrid rice reported so far includes varieties such as MH2003, MH2005, IR64, TML2, and THR2.
[0017]
As methods for producing hybrid rice, techniques for producing male sterile rice (SHO 53-133633, JP 63-173530, JP 3-22927, JP 2000-342267), and efficiency of pollination (JP 2-342267) are disclosed. 72810, JP-A-8-289686), hybrid seed selection technology (JP-A 64-71424, JP-A-1-132320, JP-A-6-201685) and the like are known, but not limited to these methods, Any method can be used as long as a hybrid strength can be obtained. In general, it is known that it is difficult to obtain a hybrid strength as the two varieties are genetically related, and it is preferable that the genetic traits of distant species such as japonica and indica, and japonica and javanica are crossed. .
[0018]
The grain obtained by treating brown rice by the above-described method has a salt-soluble protein content of 0.6 g / 100 g or less in rice, which is an allergen-containing fraction, and further, the first hybrid of rice and / or the second hybrid of rice. Is used, the salt-soluble protein content is 0.5 g / 100 g or less. This value varies depending on the protein content of the grain used for the raw material. In particular, in the case of rice, the amount of salt-soluble protein in which allergens are present varies depending on the continuous or intermittent supply of water and the aeration during the grain soaking process. And / or by using the second hybrid of rice, significant allergen reduction can be achieved. Further, in the present invention, after the hydrous treatment, the wet heat treatment is performed, so that the allergen content is reduced, and a grain more suitable as a staple food for grain allergy patients can be obtained. Moreover, the amount of γ-aminobutyric acid in rice is usually 30 mg / 100 g or less, and even if it is less than 10 mg / 100 g by wet heat treatment, there is an allergen reducing effect.
[0019]
The grain mainly consists of cereals belonging to the grass family, but the technology of the present invention can also be applied to cereals of legumes. Specifically, the cereals include, for example, rice, wheat, barley, rye, oat, corn, sorghum, millet, millet, millet, and the cereals include, for example, soybean, adzuki bean, mung bean, kidney bean, There are groundnuts and peas. Other cereals include buckwheat of buckwheat, quinoa of red crustaceae, and garlic of shrimps. By treating these cereals with water and heat-treating them, not only the effect of improving the taste, but also allergens that cause allergies can be reduced.
[0020]
As with conventional cereals, the cereals of the present invention can be processed into various foods as grains or using pulverized powder. For example, rice such as rice, red rice, sushi, mixed rice, rice balls, miscellaneous cooking, rice cake, risotto, noodles such as ramen, rice noodles, soba, udon, kishimen, somen, pasta, etc. , Soy sauce, vinegar, amazake, sake, beer, whiskey, wine, awamori, shochu, yogurt, etc. Can be used for snacks, bread, cakes, etc. It can also be processed into sweeteners, vegetable oils, peanut butter, creams, etc. by decomposing and solubilizing them by enzyme treatment.
[0021]
【Example】
Hereinafter, the present invention will be described specifically by way of examples.
Example 1
Moist heat treatment of brown rice (Hoshinoyume) immersed in constant temperature water at 25 ° C. for 1 hour, followed by wet heat treatment at 98 ° C. for 3 minutes, followed by fluid drying at 100 ° C. for 20 minutes in a fluid bed dryer, moisture content Dry brown rice having 15.5% and a free γ-aminobutyric acid content of 7 mg / 100 g was obtained.
[0022]
Example 2
The brown rice (Hoshinoyume) was subjected to a hydrous treatment by immersion in constant temperature water at 25 ° C. for 5 hours, then drained and allowed to stand at room temperature for 13 hours. Thereafter, wet-heat treatment is performed at 100 ° C. for 4 minutes, followed by fluid drying in a fluidized bed dryer at 100 ° C. for 20 minutes to obtain dried brown rice having a moisture content of 15.5% and a free γ-aminobutyric acid content of 11 mg / 100 g. Obtained.
[0023]
Example 3
Hybrid rice brown rice (Mitsuhikari 2003) was immersed in constant temperature water at 25 ° C. for 5 hours, then drained, and allowed to stand at room temperature for 13 hours. Then, wet heat treatment is performed at 100 ° C. for 4 minutes, followed by fluid drying in a fluidized bed dryer at 100 ° C. for 20 minutes to obtain dried brown rice having a moisture content of 15.5% and a free γ-aminobutyric acid content of 5 mg / 100 g. Obtained.
[0024]
Example 4
Hybrid rice brown rice (Mitsuhikari 2005) was immersed in constant temperature water at 25 ° C. for 5 hours, then drained, and allowed to stand at room temperature for 13 hours. Then, wet heat treatment is performed at 100 ° C. for 4 minutes, followed by fluid drying in a fluidized bed dryer at 100 ° C. for 20 minutes to obtain dried brown rice having a moisture content of 15.5% and a free γ-aminobutyric acid content of 5 mg / 100 g. Obtained.
[0025]
Example 5
Brown rice (Koshihikari) was immersed in constant temperature water at 25 ° C. for 5 hours, then drained, and allowed to stand at room temperature for 13 hours. Thereafter, wet-heat treatment is performed at 100 ° C. for 4 minutes, followed by fluid drying in a fluidized bed dryer at 100 ° C. for 20 minutes to obtain dried brown rice having a water content of 15.5% and a free γ-aminobutyric acid content of 10 mg / 100 g. Obtained.
[0026]
Comparative Example 1
Brown rice (Hoshi no Yume) having a water content of 15.5% and a free γ-aminobutyric acid content of 7 mg / 100 g was used as Comparative Example 1.
[0027]
Comparative Example 2
Brown rice (Hoshinoyume) is immersed in constant temperature water at 25 ° C. for 1 hour, then fluid dried at 100 ° C. for 20 minutes in a fluid bed dryer, dried with a moisture content of 15.5% and a free γ-aminobutyric acid content of 7 mg / 100 g. I got brown rice.
[0028]
Test example 1
[Comparison of salt-soluble proteins (allergen proteins)]
Soluble protein (allergen-containing protein) was extracted with 1M NaCl from the brown rice obtained in Example 1 and Comparative Examples 1-2, and subjected to SDS-polyacrylamide gel electrophoresis, CBB staining, and comparison of staining intensity. . The results are shown in FIG.
From FIG. 1, it can be seen that the brown rice of Example 1 subjected to the hydrous treatment and wet heat treatment of the present invention has an effect of reducing the amount of allergen proteins having molecular weights of 14-16 kDa and 26 kDa as compared with Comparative Examples 1-2.
[0029]
Test example 2
[Comparison of salt soluble protein mass (allergen-containing fraction)]
A soluble protein (allergen-containing fraction) was extracted with 1 M NaCl from the brown rice obtained in Examples 1 to 4 and Comparative Examples 1 to 2, and the protein concentration was determined by DC Protein Assay (Bio-Rad) according to the Lowry method. It was measured by. The results are shown in FIG.
From FIG. 2, it can be seen that the water-treated and wet heat-treated Examples 1 to 4 all have a small amount of salt-soluble protein, which is an allergen-containing fraction, as compared to Comparative Examples 1 and 2. Among them, in Example 3 and Example 4 using hybrid rice, the amount of salt-soluble protein was significantly reduced.
[0030]
Test example 3
[Comparison of salt-soluble proteins (allergen proteins)]
Extraction of soluble protein (allergen-containing protein) with 1M NaCl from brown rice obtained in Examples 2 to 4 and Comparative Example 1, followed by SDS-polyacrylamide gel electrophoresis, CBB staining, and comparison of staining intensity did. The results are shown in FIG.
FIG. 3 shows that the amount of allergen proteins having molecular weights of 14-16 kDa and 26 kDa is smaller in each of Examples 2 to 4 than in Comparative Example 1. In addition, among them, the effect of reducing the allergen protein amount of Example 3 and Example 4 using hybrid rice was higher.
[0031]
Test example 4
[Comparison of sensory evaluation]
Each of Examples 2 to 5 and Comparative Example 1 was cooked and sampled by a total of 10 panelists, including 5 men in their 20s and 30s, and 5 women, and the items of texture and stickiness were evaluated. . Each item was scored according to the following evaluation criteria, and the average score of all panelists was compared. The results are shown in FIG.
[0032]
Evaluation criteria very bad -3
Bad -2
Somewhat bad -1
0
If anything, +1
Good +2
Very good +3
[0033]
From FIG. 4, it can be seen that in any of Examples 2 to 5, the evaluation of texture and stickiness is higher than that of the comparative example. Moreover, in the taste evaluation of Example 3 and Example 4 using hybrid rice among them, the texture and stickiness improving effects that could not be solved conventionally were high, and the taste was good.
[0034]
【The invention's effect】
As is clear from FIG. 1 which is the result of Test Example 1, according to the present invention, brown rice is treated with water and further subjected to wet heat treatment, so that it is highly reactive with specific IgE antibodies in the serum of rice allergic patients. Thus, the 14-16 kDa allergen protein belonging to the albumin fraction, which is the main allergen protein of rice, and the 26 kDa allergen protein belonging to the globulin fraction can be greatly reduced. Further, as is clear from FIG. 2 which is the result of Test Example 2, the brown rice of the present invention is treated with water and subjected to wet heat treatment, so that it has an allergen fraction compared to brown rice without water treatment or brown rice without wet heat treatment. There are few salt-soluble proteins, and in particular when hybrid rice is used, the allergen-reducing effect is remarkably increased.
As described above, the cereal according to the present invention is excellent in taste and effective as a cereal for allergic patients, as compared with cereals not subjected to hydration treatment or cereals not subjected to hydrothermal treatment, by hydration treatment and wet heat treatment. . Moreover, the hybrid rice, which is the first generation of hybrid rice and / or the second generation of hybrid rice, which has been treated with water and subjected to wet heat treatment has a significantly higher allergen-reducing effect, compared to the conventional treatment of brown rice in the same manner. As a result, it was revealed that it is also more effective as rice for allergic patients.
[Brief description of the drawings]
1 is a drawing-substituting photograph of SDS-PAGE of a salt-soluble protein in Test Example 1. FIG.
2 is a graph showing the amount of salt-soluble protein in Test Example 2. FIG.
FIG. 3 is a drawing-substituting photograph of SDS-PAGE of a salt-soluble protein in Test Example 3.
4 is a diagram comparing the functional evaluation of Test Example 4. FIG.

Claims (3)

The brown rice is soaked in water for 1 to 5 hours, then steamed at a steam temperature of 98 to 180 ° C. for 30 seconds to 60 minutes , and then dried, and the salt-soluble protein content is 0.6 g / 100 g or less. Dried brown rice characterized by that. The brown rice according to claim 1, wherein the brown rice is hybrid rice. A method for producing brown rice having a low basic protein content, characterized in that brown rice is immersed in water for 1 to 5 hours, steamed at a steam temperature of 98 to 180 ° C for 30 seconds to 60 minutes , and then dried.

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