JP5439672B2 - Instant dried persimmon containing ornithine - Google Patents

Description

  The present invention relates to an instant dry rice cake with ornithine health function. In particular, the present invention relates to an instant dried koji containing ornithine, having an ornithine health function, and having good restorability, texture and taste, and a method for producing the same.

  Rice bran is originally made by adding about 10 times the amount of water to rice and cooking it slowly over a long time (about 1-2 hours) over low heat. In order to save the trouble of cooking rice cakes, they are instantized, manufactured and provided as instant dried rice cakes. As a method for producing instant dried rice bran, basically, a large amount of water is added to rice, heated and cooked in a rice cake shape, and then freeze-dried.

  Various production methods have been disclosed as methods for producing the instant dry koji. For example, Japanese Patent Publication No. 58-48153 discloses a method in which rice dried under reduced pressure is poured into boiling water and heated, then immersed in saline, drained and freeze-dried. Is a method in which 3-5 times the amount of water is added to rice and cooked rice is put into a predetermined container together with cooked ingredients and seasonings, and then rapidly frozen and then freeze-dried. Is disclosed.

  Japanese Patent Laid-Open No. 9-65844 discloses a method for producing instant dried rice cake that can be easily restored in a short time (within about 2 minutes) by pouring hot water. And heated with 400-570 parts of water or soup to make a bowl, and 40-200 parts of water or soup is added to the bowl and mixed, and the mixture is slowly frozen at -5 ° C to -1 ° C, Next, a method for producing an instant dried rice cake is disclosed which is pre-frozen and then freeze-dried.

  Salmon is eaten as a liquid food with soft rice grains dispersed in heavy water, but it is in demand as a staple food for infants, the elderly and the sick. There is a demand in a wide range of usage forms such as food, beauty food or emergency food. Although the persimmon itself is eaten as a snack-like health food according to various demands, as described above, cooking properties, taste improvement, etc. are performed by various preparation methods, Such health foods are not provided with positive health functions.

  On the other hand, ornithine is known as a substance having various physiology and pharmacological functions and having an action for improving human physiological functions and disorders. Ornithine is used mainly in the United States and Japan as a food material to secrete growth hormone and enhance muscle synthesis, or to increase basal metabolism and prevent obesity. In Europe, it is used as a medicine to improve liver damage. ing.

  International Publication Nos. WO2007 / 040244 and WO2007 / 142286 improve physical and mental fatigue that appears in daily activities such as work, housework and leisure sports, that is, improvement of subjective symptoms of fatigue. Ornithine or a salt thereof as a composition for improving symptoms of fatigue due to symptoms associated with various infectious diseases or underlying diseases, or morbid fatigue that appears as symptoms associated with physical or mental disorders A composition for improving fatigue subjective symptoms or a fatigue reducing agent as an active ingredient is disclosed.

  In addition, with the recent increase in health consciousness, development of health foods and drinks has been promoted for foods and drinks, and ornithine is known as a component having a health function for that purpose. Various health functions of ornithine have been known for some time. For example, anti-fatigue effect (WO 2004/078171), blood alcohol concentration reduction effect (WO 2007/023931), sleep improvement effect (Japanese Patent Laid-Open No. 2006-342148), blood flow improvement effect (WO 2007/049628), muscle mass increase Various physiological functions such as effects (WO2007 / 077995) are known, and these components have been used as health foods or the like by adding them to various foods or beverages, or usually by tableting.

  Ornithine is sold as ornithine hydrochloride as a raw material for foods and drinks because it is alkaline and difficult to use as it is. However, ornithine hydrochloride has a problem that the chloride ion concentration becomes high when it becomes an aqueous solution, and if it exceeds a certain concentration, it may cause adverse effects such as corrosion on manufacturing equipment such as tanks and piping and can containers. In addition, there is a problem that when added to dairy products, the salty taste is felt, and it is used as ornithine aspartate. Ornithine aspartate does not contain chloride ions, so there is no problem like ornithine hydrochloride, but because it has the unique taste of ornithine aspartate, it produces dairy products containing ornithine aspartate. Then, there was a problem that palatability fell.

  Also disclosed are methods for reducing the unusual flavor of amino acids such as ornithine and peptides. For example, in Japanese Patent Publication No. 3-47829, an amino acid such as isoleucine, leucine, lysine, ornithine and a saccharide are contained under conditions without browning reaction, and cacao or coffee flavor is imparted to the bitter taste. Japanese Patent Application Laid-Open No. 2009-118743 discloses a food composition with reduced resistance, and a method for suppressing the bitterness of amino acids containing a thickener such as xanthan gum and guar gum and poly-γ-glutamic acid. Has been.

  As described above, ornithine is desired to be added to various foods as a substance that imparts its health function for the purpose of maintaining health, and a method for suppressing abnormal flavor and bitterness that is problematic in that case is also disclosed. However, if this ornithine imparts health functions to instant dry cocoons, for example, ornithine hydrochloride, which is a common form of ornithine, is used until the cocoon is prepared and lyophilized. There is a problem that gelatinization of cooked rice occurs, and as a result, there is a problem that the restoration property by hot water etc. of freeze-dried products is deteriorated, and there is a problem of amino acids or peptides such as ornithine and a different flavor as described above Therefore, it has not been possible to develop an instant dry koji that has been provided with health functions by adding ornithine to koji.

Japanese Patent Publication No. 58-48153. Japanese Patent Laid-Open No. 60-16564. Japanese Patent Publication No. 3-47829. JP-A-9-65844. JP 2006-342148 A. JP 2009-118743 A WO 2004/078171. WO2007 / 023931. WO2007 / 040244. WO2007 / 049628. WO2007 / 077995. WO2007 / 142286.

  An object of the present invention is to provide an instant dried koji containing ornithine, having an ornithine health function, and having good restorability, texture and taste, and a method for producing the same.

  In the present invention, in order to solve the above-mentioned problems, while intensively studying a method for imparting ornithine health function to rice cake as a health food, ornithine aspartate is used as an ornithine health function imparting component. In the production process of instant dried koji, by adding the ornithine aspartate at a specific concentration, the problem of imparting a different taste or bitterness when adding ornithine, or the rice in the case of preparing koji To solve the problem of deterioration of the restoration property of instant dried koji due to gelatinization, and to be able to produce an instant dried koji that has ornithine health function and has good restoration properties, texture and taste As a result, the present invention has been completed.

  That is, the present invention relates to a method for producing instant dried rice bran comprising the steps of adding water or soup to rice and heating to produce koji, and a freeze-drying step in which the koji is frozen and then dried. By adding ornithine and aspartate at a rate of 0.1 to 5% by weight as ornithine, it is possible to obtain good restorability, texture, taste and ornithine health function. It consists of a method for manufacturing an instant dry knead.

  In the present invention, the step of adding ornithine / aspartate may be any step as long as it is a step before freeze-drying. Moreover, in the method for producing instant dried koji of the present invention, water or soup is added to rice, and the koji produced by heating is subjected to a freeze-drying process to dry the koji in the freeze-drying process of the produced koji. Freezing is preferably performed by slow freezing. The present invention includes an instant dried rice cake having good restorability and an ornithine health function produced by the method for producing instant dried rice cake of the present invention. The instant dry koji of the present invention is preferably formulated so that the amount of ornithine aspartate per tone-mixed product is 250 mg to 2000 mg as ornithine per serving of the tone-prepared product.

  That is, the present invention specifically relates to (1) instant drying rice bran comprising a step of adding water or soup to rice and heating to produce koji, and a freeze-drying step in which the koji is frozen and then dried. In the production method of the present invention, in the production process of the koji before freezing, ornithine aspartate is added at a rate of 0.1 to 5% by weight as ornithine per toned product, A method of producing instant dried koji with ornithine health function, and (2) a step of adding ornithine aspartate, characterized in that freezing in the freeze-drying step of the koji produced is performed by slow freezing. The manufacturing method of the instant dry rice cake which has the favorable restoring property and the ornithine health function as described in said (1) characterized by the above-mentioned.

  In addition, the present invention provides (3) an instant dried rice cake having a good restorability and an ornithine health function produced by the method for producing an instant dried rice cake described in (1) or (2) above. Good restoration as described in (3) above, wherein the amount of ornithine and aspartate per preparation is such that the amount of ornithine per serving of the preparation is 250 mg to 2000 mg It consists of instant dried rice cakes that have sex and ornithine health functions.

  According to the present invention, an instant dried koji containing ornithine, having an ornithine health function, and having good restorability, texture and taste can be provided.

It is the photograph which showed the state after the hot water reversion of the control paddle in the manufacture test of the instant dry paddle in the Example of this invention. It is the photograph which showed the state after the hot water reconstitution of the firewood 1 in the manufacture test of the instant dry firewood in the Example of this invention. It is the photograph which showed the state after the hot water return of the cocoon 2 in the manufacture test of the instant dry cocoon in the Example of this invention. It is a photograph which shows the magnitude | size of the rice grain of the control rice cake, the rice cake 1 and the rice cake 2 in the manufacture test of the instant dry rice cake in the Example of this invention.

  The present invention relates to a method for producing instant dried koji comprising a step of adding water or soup to rice and heating to produce koji, and a freeze-drying step in which the koji is frozen and then dried. In the production process, ornithine aspartate was added at a rate of 0.1 to 5% by weight as ornithine per toned product, thereby providing good restorability, texture / taste and ornithine health function. It consists of producing instant dry rice cake.

  As the ornithine used in the present invention, ornithine aspartate is used. As ornithine / aspartate, any of L-ornithine / L-aspartate, D-ornithine / L-aspartate, L-ornithine / D-aspartate, D-ornithine / D-aspartate It may be used.

  Ornithine may be chemically synthesized using, for example, the method described in Coll. Czechoslov. Chem. Commun., 24, 1993 (1959) or the like, for example, JP-A-53-24096, Fermentative production may be performed using the method described in Japanese Patent Publication No. 61-19194, or a commercially available product may be used. Ornithine / aspartate may be obtained as an aspartic acid addition salt of ornithine by subjecting ornithine to usual acid addition treatment, or a commercially available product may be used.

  In the present invention, the method for producing instant dried koji comprises a step of adding water or soup to rice and heating to produce koji, and a freeze-drying step in which the koji is frozen and then dried. As the method for producing dried koji, a method used for producing ordinary instant dried koji can be used except that ornithine / aspartate is added. For example, it is possible to use a method such as the method for producing instant dried rice cake disclosed in JP-A-9-65844.

  For example, after immersing rice such as glutinous rice in water and draining it, 400 to 800 weights of water and auxiliary materials such as sugars such as various extracts, soy sauce, salt, starch, etc. with respect to 100 parts by weight of rice Add about 1 part. After adding water and, if necessary, auxiliary materials to the rice, it is heated to prepare rice bran. Heating is usually performed at 80 to 100 ° C., preferably 90 to 100 ° C., for about 10 to 50 minutes, preferably about 15 to 30 minutes.

  In the present invention, the addition of ornithine aspartate is performed at a rate of 0.1 to 5% by weight of ornithine aspartate (usually rice The amount can be 0.1 to 5% by weight as ornithine with respect to 100 parts by weight of dry weight. The addition of ornithine aspartate is preferably a step of adding water or soup to the washed rice before heating. In the production of the instant dry rice cake of the present invention, ingredients such as vegetables, eggs, seafood, and livestock meat may be added and contained. The ingredients may be added either before or after adding rice, water or soup before the heat treatment. Ingredients to be added may be separately cooked by heating or the like.

  The prepared soot is usually filled in a container. The container may be anything, but for example, various shapes such as resin and metal are used. For example, a tray or the like that can be filled by dividing the basket into a predetermined size. Can be used. The koji is usually dried by freeze-drying.

  In the present invention, lyophilization can use the method usually used for the production of instant dried koji, but for the purpose of producing the instant dried koji with good restorability and texture / taste of the present invention, It is particularly preferable to freeze the produced koji in the freeze-drying step by slow freezing. For example, after slowly freezing the cocoon at −5 ° C. to −1 ° C. for 10 to 50 hours, preferably 15 to 30 hours using a freeze dryer or the like, preparatory at −30 ° C. to −15 ° C. for 0.5 to 6 hours A method of freezing and freeze-drying by a conventional method is mentioned.

  The instant drying tub is, for example, in a block shape depending on the shape of the container used. The instant dried soup obtained in this way can be easily restored by adding an appropriate amount of hot water, but the soot prepared by adding ornithine and aspartate is lyophilized. Since the grain residue of the cooked rice is good, and there is little gelatinization, it has the characteristics that the restorability is good.

  Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

  Ten meals of rice bran were prepared using the washed and drained rice, water, and ornithine aspartate or ornithine hydrochloride as shown in Table 1. The cooking time was 20 minutes. Water was added to the soot base so that the total weight was 1500 g to make the soot, and Brix and pH were measured. The results are shown in Table 2.

  After addition, the mixture was allowed to stand at 60 ° C. for 60 minutes, 40 g was weighed and placed in a sleeve, and the rotor No. 4 was used to measure the viscosity. The results are shown in Table 2.

  In addition, 150 g of each cocoon (the cocoon left at 60 ° C. for 60 minutes after addition) was filled in a resinous tray (65 mm × 72 mm × 25 mm) and slowly frozen in a freezer at −5 ° C. for 24 hours. Further, this was pre-frozen at -25 ° C for 3 hours, and then freeze-dried at a vacuum degree of 1 Torr or less and a product temperature of 50 ° C or less for about 30 hours to obtain a block of instant dried candy. 200 ml of hot water of 90 ° C. or higher was added to each block, left for 1 minute, and after lightly stirring, the appearance of the restored cocoon was observed by five panelists. Table 2 shows the evaluation criteria with the highest number of evaluations, with ◯ indicating that the return is good, Δ indicating that there is a poor return, and × indicating that the return is poor. In addition, the appearance of each bowl after reconstitution with hot water (photo after adding 200 ml of hot water of 90 ° C. or higher and stirring 1 minute later and lightly stirring) is shown in FIGS. The rice grains are shown in FIG.

  As shown in Table 2, 粥 1 obtained by adding ornithine / aspartate showed good recovery after lyophilization, whereas 粥 2 obtained by adding ornithine / hydrochloride was Restorability was somewhat poor.

  Using the raw materials shown in Table 3, cocoons are produced by a conventional method.

The present invention provides an instant dry koji containing ornithine, having an ornithine health function, and having good restorability, texture and taste.

Claims (4)

  In the method for producing instant dried koji, comprising the steps of adding water or soup to rice and heating to produce koji, and freeze-drying the koji after drying the koji, in the koji producing process before freezing An ornithine aspartate is added at a rate of 0.1 to 5% by weight as ornithine per toned product, and a method for producing instant dried koji with good recuperability and ornithine health function.   2. Good reconstitution and ornithine health function according to claim 1, characterized by having a step of adding ornithine aspartate, characterized in that freezing in the freeze-drying step of the koji produced is performed by slow freezing. A method for producing instant dried rice cakes comprising:   An instant dried rice cake having good restorability and ornithine health function, produced by the method for producing an instant dried rice cake according to claim 1 or 2. 4. Good restoration according to claim 3, characterized in that the amount of ornithine and aspartate per seasoned product is blended so that the amount of ornithine per serving of the seasoned product is 250 mg to 2000 mg. Instant dry rice with sexual and ornithine health functions.