JP4431783B2 - Process for producing processed food of rice having active oxygen scavenging ability and food produced thereby - Google Patents

Description

  The present invention relates to a processed rice food having active oxygen scavenging ability and active oxygen scavenging obtained by mixing soybean powder or tea (for example, green tea) powder with rice flour, cooking, or adding a substance having a phosphate group. The present invention relates to a food with enhanced performance and a method for producing the same.

  Active oxygen has attracted attention as a causative substance of cancer and lifestyle-related diseases. It is known that cereals and beans contain a component capable of eliminating the active oxygen (Luminesence, 16, 237-241, 2001). In addition, the inventors have discovered that mixing of rice and soybeans and rice and tea dramatically increases the ability to eliminate active oxygen, and have investigated the details thereof (Proceedings of the 3rd international soybean processing and utility conference, 183-184, 2000). Ingredients involved in the expression of synergistic effects were thiamine in rice and millet, inositol 6-phosphate and tea catechin, and isoflavone in soybean.

  Moreover, the main component which consists of bean wheat, soybeans, wheat germ and rice bran, and / or brown rice germ of 60 to 80% by weight with respect to the total weight, and each 7.5 to 27.5% by weight Steamed at 50 ° C. to 150 ° C. or roasted at 50 ° C. to 150 ° C. and then steamed, and then fermented with at least one of Aspergillus oryzae yeast and 20-30 wt. An active oxygen inhibiting composition containing 10% by weight sesame powder and 10-20% by weight green tea powder is known.

Active oxygen is attracting attention as a causative substance of cancer and lifestyle-related diseases, and it is considered that active oxygen generated excessively in the body induces the above-mentioned diseases. A group of substances capable of eliminating the toxicity of active oxygen is called active oxygen-eliminating substances and has been found to be contained in cereals, vegetables, fruits and the like. As active oxygen scavenging substances, polyphenols, flavonoids and the like are known.
Japanese Patent No. 2610325

  When food is processed using the conventional technique, the active oxygen scavenging ability becomes extremely unstable.

  As a result of studying the instability factor, it has been found that, for example, a heating step in producing processed foods such as pudding with a combination of soybeans and rice destroys the active oxygen scavenging ability and becomes an instability factor.

  Despite the pudding, there were similar problems with processed food products.

  Further, since the active oxygen scavenging substance often has bitterness and astringency, there is a problem that the palatability of the food is significantly reduced when a large amount of these substances are contained.

  The present invention solves the above-mentioned conventional problems by using a material having an active oxygen scavenging ability, cooking it at a relatively low cooking temperature, or adding a substance having a phosphate group.

That this invention, to brown rice flour, soy flour, was placed in one or the 20% to 50% (by weight) container soymilk or tea powder, water was added thereto, or without the addition of water This is stirred and mixed to produce a mixed solution, and this mixed solution is heated at a temperature of 60 ° C. to 90 ° C. for 30 minutes to 50 minutes. is there.

Next, another invention is a food having active oxygen scavenging ability, which is produced by the production method according to claim 1 .

  In the said invention, it turned out that the combination of soybean and rice, or the combination of rice and green tea dramatically increases the active oxygen scavenging ability of rice, soybean and green tea.

  For example, it has been found that an equal amount combination of rice and soybean has a synergistic effect that is at least four times the active oxygen scavenging ability originally owned by brown rice or soybean.

  In addition, even in a combination of equal amounts of rice and green tea, a synergistic effect of about 3 times was confirmed as compared with the case of using alone.

  The present invention utilizes the above-mentioned synergistic effect and prevents the reduction of the active oxygen scavenging ability in food cooking and stabilizes it.

  Moreover, when the substance which has a phosphate group coexists with the said active oxygen scavenging substance, it was made | formed based on the knowledge that the active oxygen scavenging ability was enhanced from about 2 times to about 5 times. That is, by adding a thiamine or a phosphoric acid derivative of inositol to the active oxygen scavenging substance, a food in which the active oxygen scavenging ability was synergistically enhanced was obtained.

  Active oxygen is also said to be a cause of aging because it damages human body cells, and its improvement is said to prevent fatigue recovery ability, muscle weakness, improvement of body stiffness and pain, and functional decline .

  It is said to be one of the causes of various diseases such as rheumatoid arthritis, arteriosclerosis, stroke, myocardial infarction and diabetes, as well as the aging phenomenon.

  The active oxygen is a substance necessary for biological defense in order to dissolve xenobiotics in the human body, but there is a possibility that human cells are damaged by overproduction.

  Therefore, in order for the human body to remove the overproduced active oxygen and protect the living body, superoxide dismutase (hereinafter referred to as SOD) is generated inside the cell and balanced to ensure the health of the human body. ing.

  However, the activity of the SOD rapidly decreases from the middle age to the old age, and the various diseases are promoted.

  Therefore, in order to assist the decrease in SOD activity from the middle age to the old age, the present invention was completed in an attempt to provide a food having excellent active oxygen scavenging ability.

  According to the present invention, since the heating temperature and time are taken into consideration in the production of foods containing rice and soybeans or tea, foods with high active oxygen scavenging ability can be provided while keeping the flavor and the like of the foods sufficiently good. .

  Moreover, there exists an effect which can manufacture the said foodstuff easily. Therefore, a food effective for preventing cancer and other lifestyle-related diseases can be provided.

  According to this invention, the foodstuff which improved the active oxygen scavenging ability about 2 to 5 times can be manufactured. Therefore, it is expected to be an effective food for preventing cancer and lifestyle-related diseases and maintaining health. Moreover, even if the active oxygen scavenging ability is enhanced, the preservability, taste, etc. as a food are not lowered, and the same handling and intake methods as conventional products are possible.

  This invention is active in consideration of cooking temperature, heating time, etc. when producing food using brown rice and soy flour or soy milk, food using brown rice, soy flour and green tea or food containing brown rice and green tea, etc. The oxygen scavenging ability is maintained, and a food that is not inferior to conventional products is obtained.

  The active oxygen scavenging ability in the above does not change even if other materials (for example, milk, sugar or other seasonings) are added, and there is no particular restriction on the food material. However, if the amount of brown rice, soy flour, soy milk, green tea, etc. is small, the active oxygen scavenging ability also decreases, so it is necessary to maintain a certain amount (for example, 10% or more of the total amount). Moreover, from a synergistic effect, the mixing ratio of rice and soybean or rice and green tea is often 20% to 50% (mass%) based on the equivalent amount.

The food produced according to the present invention is a food produced by mixing an agricultural, forestry and fishery raw material containing an active oxygen-eliminating substance and an agricultural, forestry and fishery raw material containing a substance having a phosphate group. There are no restrictions on the form, type, or intake of food. As the active oxygen scavenging substance, it is sufficient that at least one kind of polyphenol or flavonoid is contained. Of Thiamine or inositol phosphate induced body as a substance having a phosphate group at least may include at one substance.

  400 ml of milk, 100 g of soybean powder, 300 ml of distilled water, 400 ml of soy milk, 50 g of brown rice flour, and 50 g of trehalose were added in order to a stainless steel container having a capacity of 2 liters that can be heated and mixed, and heated gradually at 60 ° C. Further, 8 g of agar and 1 g of vanilla were mixed well, and they were further heated and held for 30 minutes after reaching 90 ° C. While keeping the mixture at 80 ° C., 100 ml each was dispensed into a polyethylene cup. The cup was covered with a PP / EVA / KNY sheet, and the cup was heat sealed to produce soybean and rice pudding.

Soybeans (variety name: Liuhou) containing 280 mg of isoflavone as an active oxygen scavenging substance in 100 g were soaked in water overnight and ground by adding 5 times the amount of water to obtain kure. After heating for 5 minutes at 102 ° C., Kure separated the okara to obtain soy milk. As a result of measuring the active oxygen scavenging ability of this soymilk, the relative value with respect to gallic acid (relative value when the emission intensity of 2200 μl of 2 mM gallic acid was taken as 100) was 40. Brown rice (variety name: Akitakomachi) containing 0.1 mg / 100 g of a phosphoric acid derivative of thiamine was finely pulverized, and its active oxygen scavenging ability was measured to be 60. To 100 g of the soymilk, 10 g of brown rice flour was added and mixed to prepare tofu by a conventional method. This tofu had almost no difference in taste from the tofu made with only soy milk, but the active oxygen scavenging ability increased about 3.5 times. Table 1 shows the active oxygen scavenging ability of each raw material and product.

  The active oxygen scavenging ability was measured by an XYZ-based active oxygen scavenging luminescence method. That is, 196 mM hydrogen peroxide and 360 mM acetaldehyde saturated with potassium hydrogen carbonate were added to the sample, and active oxygen elimination luminescence generated at that time was measured with a weak luminescence measuring apparatus (ARGAS-50 Hamamatsu Photonics). The active oxygen scavenging ability was expressed as a relative value when the luminous intensity of 200 μl of a 2 mM gallic acid solution, which is a typical scavenging substance, was taken as 100.

100 g of buckwheat flour containing 6.5 mg per 1 g of buckwheat flour, inositol 6-phosphate, which is a phosphoric acid derivative, was added to and mixed with 1000 ml of green tea leachate, and sterilized by heating at 100 ° C. for 3 minutes. As a result of measuring the active oxygen scavenging ability, the results shown in Table 2 were obtained. A green tea beverage with stronger active oxygen scavenging ability than green tea leachate alone was obtained.

  In a 2 liter stainless steel container capable of joule heating and mixing, 400 ml of milk, 400 ml of distilled water, 50 g of brown rice flour, and 50 g of trehalose were added in order and mixed, and heated gradually at 60 ° C. Further, 8 g of agar and 1 g of vanilla were mixed and mixed for 10 minutes. They were further heated and held for 30 minutes after reaching 85 ° C.

  400 ml of milk, 400 ml of soy milk, 50 g of brown rice flour and 50 g of trehalose were added in order to a 2 liter stainless steel container capable of Joule heating and mixing, and heated gradually at 60 ° C. Further, 8 g of agar and 1 g of vanilla were mixed and mixed for 10 minutes. They were further heated and held for 40 minutes after reaching 80 ° C.

[Experimental example]
In a stainless steel container having a capacity of 2 liters that can be heated and mixed, 400 ml of milk, 400 ml of soy milk, 100 g of brown rice flour, and 50 g of sucrose were sequentially added and mixed, gradually heated to 60 ° C., and mixed at that temperature for 10 minutes. They were dispensed every 100 ml into a beaker and then heat treated at 70 ° C., 80 ° C., 90 ° C., 100 ° C. and 110 ° C. for 30 minutes. Boiling water was used at 100 ° C., and an autoclave was used at 110 ° C. After these temperature-treated products were cooled to room temperature, the active oxygen scavenging ability was tested.

  The active oxygen scavenging activity was measured by an XYZ-based active oxygen scavenging luminescence method. That is, the reactive oxygen species (X) is 196 mM hydrogen peroxide, and the mediator (Z) is 360 mM acetaldehyde saturated with potassium hydrogen carbonate. The weak emission image was taken with the ARGAS 50 system (Hamamatsu Photonics), and the active oxygen scavenging activity was calculated from the weak emission intensity.

The results are shown in Table 3. Up to 90 ° C., the active oxygen scavenging ability was preserved by 90% or more, but at 100 ° C. and 110 ° C., the active oxygen scavenging ability was significantly reduced.

Claims (2)

Put one or two kinds of soybean powder, soy milk or tea powder into a 20% to 50% (weight) container with respect to the brown rice flour, add water to this, or stir and mix it without adding water. A method for producing a processed rice food having active oxygen scavenging ability, comprising producing a mixed solution and heating the mixed solution at a temperature of 60 ° C to 90 ° C for 30 minutes to 50 minutes. A food having active oxygen scavenging ability, which is produced by the production method according to claim 1.