JP5885167B2 - Cereal processed food and method for producing the same - Google Patents

Cereal processed food and method for producing the same Download PDF

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JP5885167B2
JP5885167B2 JP2012531762A JP2012531762A JP5885167B2 JP 5885167 B2 JP5885167 B2 JP 5885167B2 JP 2012531762 A JP2012531762 A JP 2012531762A JP 2012531762 A JP2012531762 A JP 2012531762A JP 5885167 B2 JP5885167 B2 JP 5885167B2
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rice
powder
sample
roasting
roasted
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JPWO2012029486A1 (en
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大坪 研一
研一 大坪
中村 澄子
澄子 中村
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国立大学法人 新潟大学
国立大学法人 新潟大学
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/197Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A23L7/1975Cooking or roasting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Description

本発明は、硬質米等の穀類種子を焙煎した後に各種の副原料と混合炊飯して色素、食物繊維、グルコース等を増強し、次いで乾燥・老化させた後、粉砕することで、外観、機能性および呈味性にすぐれた加工食品とする製造方法及び当該加工食品に関する。   The present invention, after roasting cereal seeds such as hard rice, mixed rice with various auxiliary ingredients to enhance pigments, dietary fiber, glucose, etc., then dried and aged, and then ground, appearance, The present invention relates to a method for producing a processed food having excellent functionality and taste and the processed food.
従来、パン、麺、菓子などの加工食品では、物性や呈味性に基づくおいしさが重要とされてきたが、最近の消費者は、おいしさに加えて、色調などの外観的特徴や、肥満防止、糖尿病発症予防などの生理機能性も求めるようになっている。
これまで、米飯や麦飯として粒食されてきた米や大麦を粉末化して加工食品とするに際し、上記のようなおいしさ、生理機能性、外観などの価値を高めるための加工技術が必要とされている。
Traditionally, in processed foods such as bread, noodles and confectionery, deliciousness based on physical properties and taste has been important, but in addition to deliciousness, recent consumers have added appearance characteristics such as color tone, Physiological functions such as obesity prevention and diabetes onset prevention are also demanded.
In the past, when processing rice and barley that have been eaten as rice and barley rice into powdered processed foods, processing techniques are required to increase the value of taste, physiological functionality, appearance, etc. Yes.
一方、焙煎とは低水分下で加熱することによって澱粉を糊化させるとともに、焦げ目と香気を発生させ、粉砕を容易にする技術である。これまでに、粉末調味料と焙煎穀類粉末を混和する技術(特許文献1参照)、焙煎発芽玄米粉末(特許文献2参照)、焙煎穀物を加水・膨潤分割後に成分を抽出する技術(特許文献3参照)、焙煎豆を生地に添加する豆入り米菓の製造方法(特許文献4参照)、焙煎玄米粉末を乳製品に添加する技術(特許文献5参照)、調味料と米麦等の食品を混合してマイクロ波加熱する焙焼香気強化技術(特許文献6参照)、馬鈴薯澱粉と緑豆澱粉の混合澱粉にニンジン粉末などの無結着性素材を練り込む春雨の製造方法(特許文献7参照)等が報告されている。
また、アミロペクチン長鎖型の超硬質米を原料とする米加工品に関する特許が出願されている(特許文献8参照)。
On the other hand, roasting is a technique for making starch easy to grind by heating under low moisture to gelatinize the starch and generating burnt eyes and aroma. So far, technology to mix powder seasoning and roasted cereal powder (see patent document 1), roasted germinated brown rice powder (see patent document 2), technology to extract roasted grains after hydration and swelling division ( Patent Document 3), a method for producing rice crackers with beans that add roasted beans to the dough (see Patent Document 4), technology for adding roast brown rice powder to dairy products (see Patent Document 5), seasonings and rice A roasted aroma-enhancing technology that mixes foods such as wheat and heats them by microwave (see Patent Document 6), a method for producing vermicelli that incorporates non-binding materials such as carrot powder into potato starch and mung bean starch mixed starch ( (See Patent Document 7).
In addition, a patent for a processed rice product using amylopectin long-chain ultra-hard rice as a raw material has been filed (see Patent Document 8).
特開2005-341829号公報JP 2005-341829 特開2003-219818号公報JP2003-219818 特開2007-20471号公報JP 2007-20471 A 特開2006-246730号公報JP 2006-246730 A 特開2005-21047号公報JP 2005-21047 A 特開平7-115932号公報Japanese Unexamined Patent Publication No. 7-15932 特開2006-141279号公報JP 2006-141279 A 特開2006-217813号公報JP 2006-217813 A
本発明の課題は、穀類種子を原料とする加工食品に対して外観、おいしさ、生理機能性などの特徴を付与する加工食品の製造技術、および当該加工食品を提供することにある。   The subject of this invention is providing the manufacturing technology of the processed food which provides the characteristics, such as an external appearance, deliciousness, and physiological function, with respect to the processed food which uses cereal seeds as a raw material, and the said processed food.
請求項に係る本発明は、高アミロース米及び/または超硬質米の精白物を焙煎した後に炊飯し、乾燥して粉砕することを特徴とする食用粉末の製造方法である。
請求項に係る本発明は、高アミロース米及び/または超硬質米の精白物を焙煎した後に、天然色素含有素材、食物繊維含有素材、及び呈味性素材からなる群より選ばれた一つまたはそれ以上の食品素材とともに混合炊飯し、乾燥して粉砕することを特徴とする食用粉末の製造方法である。
The present invention according to claim 1 is a method for producing an edible powder comprising roasting a high-amylose rice and / or ultra-hard rice refined rice, cooking rice, drying and pulverizing.
The present invention according to claim 2 is one selected from the group consisting of a natural pigment-containing material, a dietary fiber-containing material, and a taste-tasting material after roasting a refined product of high amylose rice and / or ultra-hard rice. A method for producing an edible powder comprising mixing and cooking with one or more food ingredients, drying and crushing.
請求項に係る本発明は、請求項1または2に示す方法により食用粉末を製造し、当該食用粉末を用いることを特徴とする加工食品の製造方法である。
請求項に係る本発明は、加工食品がパン、麺状食品、菓子または天ぷら粉である請求項に示す加工食品の製造方法である。
The present invention according to claim 3 is a process for producing processed food, characterized in that an edible powder is produced by the method shown in claim 1 or 2, and the edible powder is used.
The present invention according to claim 4 is the process for producing processed food according to claim 3 , wherein the processed food is bread, noodle-like food, confectionery or tempura.
本発明の第1の効果としては、穀類種子を焙煎後に炊飯(糊化)することによって、食物繊維、レジスタントスターチなどの機能性成分およびグルコース等の呈味成分の増加した粉末を得ることのできる点が挙げられる。   The first effect of the present invention is to obtain a powder in which functional ingredients such as dietary fiber and resistant starch and flavoring ingredients such as glucose are increased by cooking (gelatinizing) cereal seeds after roasting. The point which can be mentioned.
本発明の第2の効果としては、米や大小麦などの穀類種子を各種の副原料と混合炊飯(糊化)することにより、炊飯過程で副原料の成分が穀類種子中に吸収され、食品の外観が向上するとともに、食品中の呈味性成分や機能性成分が増加することが挙げられる。   As a second effect of the present invention, by mixing cereal seeds such as rice and large wheat with various auxiliary ingredients (gelatinization), the ingredients of the auxiliary ingredients are absorbed into the cereal seeds during the rice cooking process, This improves the appearance of the food and increases the taste and functional components in the food.
本発明の第3の効果としては、焙煎によって穀類種子表面に微細なひび割れを発生させて低水分とした後に、各種の副原料と混合炊飯(糊化)することにより、炊飯過程で副原料の有効成分が穀類種子中に効率よく吸収されることが挙げられる。   As a third effect of the present invention, after the fine grain cracks are generated on the surface of the grain seeds by roasting to make the moisture low, by mixing rice with various auxiliary ingredients (gelatinization), the auxiliary ingredients in the rice cooking process Are effectively absorbed into cereal seeds.
本発明の第4の効果としては、吸収された副原料の有効成分が糊化した穀類種子澱粉中に包摂されるため、製パン、製麺、製菓などの食品加工工程を経た後でも、色調、風味、機能性が保持されていることが挙げられる。   As the fourth effect of the present invention, the active ingredient absorbed is included in the gelatinized cereal seed starch, so that even after passing through food processing steps such as bread making, noodle making, confectionery, etc. , Flavor and functionality are retained.
本発明の第5の効果としては、炊飯(糊化)後の乾燥過程において、穀類種子の澱粉が老化することにより、難消化性が高まるとともに、炊飯過程で加わった副原料の有効成分が強固に保持される点が挙げられる。   As the fifth effect of the present invention, in the drying process after rice cooking (gelatinization), the starch of cereal seeds is aged, so that the indigestibility is enhanced and the active ingredients of the auxiliary materials added in the rice cooking process are strong. The point held in is mentioned.
本発明の第6の効果としては、乾燥工程によって穀類種子の澱粉が老化した後に粉砕することにより、粉砕中の粘着性が低下しており、微粉砕が可能となる点が挙げられる。   As the sixth effect of the present invention, there is a point that the adhesiveness during pulverization is reduced and fine pulverization is possible by pulverizing after the cereal seed starch is aged in the drying step.
本発明の第7の効果としては、硬質米、超硬質米、大麦などの硬質種子を原料に用いることにより、炊飯(糊化)、乾燥、粉砕工程において粘着性が低下して作業効率が高まるとともに、食品中の食物繊維やレジスタントスターチ含量が高くなり、肥満予防や糖尿病発症予防等の生理機能性が期待できる点が挙げられる。   As a seventh effect of the present invention, by using hard seeds such as hard rice, super hard rice, and barley as raw materials, the adhesiveness is reduced in rice cooking (gelatinization), drying, and pulverization processes, and the working efficiency is increased. In addition, the dietary fiber and resistant starch content in the food is increased, and physiological functions such as obesity prevention and diabetes onset prevention can be expected.
本発明の第8の効果としては、穀類種子とトマトなどの野菜類、ブルーベリーなどの果実類、ダイズなどの豆類、エビや海藻などの水産物、豚肉などの畜肉類、ナメコなどのキノコ類など、各種の副原料とを混合炊飯(糊化)することにより、色調、呈味性、栄養性あるいは生理機能性に優れた食品を製造可能となる点が挙げられる。   As the eighth effect of the present invention, vegetables such as cereal seeds and tomatoes, fruits such as blueberries, beans such as soybeans, marine products such as shrimp and seaweed, livestock such as pork, mushrooms such as sea cucumber, It is possible to produce a food that is excellent in color tone, taste, nutrition, or physiological functionality by mixing and cooking various auxiliary materials (gelatinization).
本発明の第9の効果としては、穀類種子とトマトなどの野菜類、ブルーベリーなどの果実類、ダイズなどの豆類、エビや海藻などの水産物、豚肉などの畜肉類、ナメコなどのキノコ類など、天然色素素材、食物繊維素材、呈味性素材からなる群より選ばれた複数の食品素材とともに混合炊飯(糊化)することにより、色調、呈味性、栄養性および生理機能性に優れた食品を製造可能となる点が挙げられる。   As the ninth effect of the present invention, cereal seeds and vegetables such as tomatoes, fruits such as blueberries, beans such as soybeans, marine products such as shrimp and seaweed, livestock such as pork, mushrooms such as sea cucumber, Foods with excellent color tone, taste, nutrition, and physiological function by mixing and cooking (gelatinizing) together with multiple food materials selected from the group consisting of natural pigment materials, dietary fiber materials, and taste materials Can be produced.
本発明の第10の効果としては、粉砕して粉末化することにより、パン、麺、菓子などの各種食品の原料として使用できるほか、ラスク等への添加や、ふりかけ、トッピングなどとしての使用も可能になる点が挙げられる。   The tenth effect of the present invention is that it can be used as a raw material for various foods such as bread, noodles and confectionery by pulverization and pulverization, as well as addition to rusks, sprinkling, and use as a topping. The point that becomes possible is mentioned.
本発明の第11の効果としては、焙煎老化粉末とすることにより、特に穀類種子として高アミロース米や超硬質米を用いた場合は、油ちょう時の油吸収率を低下でき、消費者の健康志向に合った食品素材を提供できることが挙げられる。   As an eleventh effect of the present invention, by using a roasted aging powder, particularly when high amylose rice or ultra-hard rice is used as a cereal seed, the oil absorption rate at the time of oiling can be reduced, The ability to provide food ingredients that are health-conscious.
実施例1で作製した粉末を示す図である。Aは「まんねんぼし」糊化後風乾試料(比較例);Bは「まんねんぼし」焙煎試料(比較例);Cは「まんねんぼし」焙煎後糊化・風乾試料(本発明例);Eは「EM10」糊化後風乾試料(比較例);Fは「EM10」焙煎試料(比較例);Gは「EM10」焙煎後糊化・風乾試料(本発明例)、を示す。1 is a diagram showing a powder produced in Example 1. FIG. A is an air-dried sample after “Mannen-boshi” gelatinization (comparative example); B is a “mannen-boshi” roasted sample (comparative example); C is “mannen-boshi” gelatinized and air-dried sample after roasting (Example of the present invention); E is “EM10” air-dried sample after gelatinization (comparative example); F is “EM10” roasted sample (comparative example); G is “EM10” after gelatinization and air-dried sample (invention) Example). 実施例2の混合糊化前(A)および風乾後粉砕前(B)の試料を示す図である。aはトマト;bはブルーベリー;cは納豆;dはイチゴ、を示す。It is a figure which shows the sample before mixed gelatinization of Example 2 (A) and after air-drying and before pulverization (B). a is tomato; b is blueberry; c is natto; d is strawberry. 実施例3の風乾後粉砕前の試料を示す。(C)は日向夏みかん;(D)は越後味噌、を示す。The sample of Example 3 after air drying and before pulverization is shown. (C) shows Hinata summer orange; (D) shows Echigo miso. 実施例4で作製した粉末を示す図である。aは「EM10」糊化後風乾試料(比較例);bは「EM10」焙煎試料(比較例);cは「EM10」焙煎後糊化・風乾試料;dは「EM10」焙煎後トマト果汁混合糊化試料;eは「まんねんぼし」糊化後風乾試料(比較例);fは「まんねんぼし」焙煎試料(比較例);gは「まんねんぼし」を焙煎後糊化・風乾試料;hは「まんねんぼし」焙煎後トマト果汁混合糊化試料、を示す。6 is a view showing a powder produced in Example 4. FIG. a is "EM10" air-dried sample after gelatinization (comparative example); b is "EM10" roasted sample (comparative example); c is "EM10" gelatinized and air-dried sample after roasting; d is "EM10" after roasting Tomato juice mixed gelatinized sample; e is “mannenboshi” air-dried sample after gelatinization (comparative example); f is “mannenboshi” roasted sample (comparative example); g is “mannenboshi” Gelatinized and air-dried sample after roasting; h indicates “mannenboshi” tomato juice mixed gelatinized sample after roasting. 実施例4で作製した粉末におけるレジスタントスターチ含量を示す図である。aは「EM10」糊化後風乾試料(比較例);cは「EM10」焙煎後糊化・風乾試料;dは「EM10」+トマト、を示す。It is a figure which shows the resistant starch content in the powder produced in Example 4. a is "EM10" air-dried sample after gelatinization (comparative example); c is "EM10" gelatinized and air-dried sample after roasting; d is "EM10" + tomato. 実施例5で測定した粉末中の食物繊維量を示す図である。Aは2分焙煎・糊化・風乾・粉砕粉末;Bは4分焙煎・糊化・風乾・粉砕粉末;Cは味噌含有粉末;Dは納豆含有粉末;Eは日向夏蜜柑含有粉末、を示す。It is a figure which shows the amount of dietary fiber in the powder measured in Example 5. A is roasted, gelatinized, air-dried and pulverized powder for 2 minutes; B is roasted, gelatinized, air-dried and pulverized powder for 4 minutes; C is powder containing miso; D is powder containing natto; Indicates. 実施例5で測定した粉末中のレジスタントスターチ含量を示す図である。Aはトマト;Bはイチゴ;Cは味噌;Dは日向夏蜜柑;Eはブルーベリー;Fは納豆、を示す。6 is a diagram showing a resistant starch content in a powder measured in Example 5. FIG. A is tomato; B is strawberry; C is miso; D is Hyuga Natsukan; E is blueberry; F is natto. 実施例6で作製した粉末の作製過程を示した図である。Aはトマト(粉砕前);BはAの粉砕物;Cはイチゴ(粉砕前);DはCの粉砕物、を示す。FIG. 6 is a view showing a production process of a powder produced in Example 6. A shows a tomato (before grinding); B shows a ground product of A; C shows a strawberry (before grinding); D shows a ground product of C. 実施例7で作製したラスクを示す図である。Eはイチゴ;Fは粉末無添加(比較例);Gはトマト;Hは粉末無添加(比較例)、を示す。It is a figure which shows the rusk produced in Example 7. FIG. E is a strawberry; F is a powder-free addition (comparative example); G is a tomato; H is a powder-free addition (comparative example). 実施例8で作製した粉末中の食物繊維量を示す図である。Aは超硬質米粉末試料(比較例);Bは超硬質米糊化後乾燥粉末試料(比較例);Cは超硬質米焙煎後糊化・乾燥粉末試料、を示す。It is a figure which shows the amount of dietary fiber in the powder produced in Example 8. A shows a super hard rice powder sample (comparative example); B shows a dry powder sample after super hard rice gelatinization (comparative example); C shows a gelatinized and dry powder sample after super hard rice roasting. 実施例9で作製した各種色素を含む生地を示す図である。aは副原料無添加;bは越後味噌;cは枝豆;dは日向夏蜜柑;eはイチゴ;fはブルーベリー、を示す。FIG. 10 is a diagram showing a fabric containing various pigments prepared in Example 9. a is no additive added; b is Echigo miso; c is edamame; d is Hyuga Summer Tangerine; e is strawberry; f is blueberry. 実施例9で作製した麺を示す図である。Bはブルーベリー;Cはイチゴ、を示す。10 is a view showing noodles produced in Example 9. FIG. B indicates blueberry; C indicates strawberry. 実施例9で作製した麺のレジスタントスターチ含量を示す図である。Aは小麦粉100%麺(比較例);Bはブルーベリー;Cはイチゴ、を示す。It is a figure which shows the resistant starch content of the noodle produced in Example 9. A is 100% wheat flour (comparative example); B is blueberry; C is strawberry. 実施例10で作製した麺を示す図である。Aは小麦粉;Bは超硬質米;Cは高アミロース米;Dは良食味米、を示す。It is a figure which shows the noodle produced in Example 10. FIG. A is flour; B is super hard rice; C is high amylose rice; and D is good-tasting rice. 実施例11で作製した食パンを示す図である。aはトマト;bは枝豆、を示す。It is a figure which shows the bread produced in Example 11. FIG. a is tomato; b is green soybean. 実施例11で作製した食パンの物性を示す図である。(a)はToughness(gw/cm);(b)はHardness(gw/cm)、の測定結果を示す。Aは小麦粉100%(比較例);Bはトマト;Cは枝豆、を示す。It is a figure which shows the physical property of the bread produced in Example 11. FIG. (A) shows a measurement result of Toughness (gw / cm 2 ); (b) shows Hardness (gw / cm 2 ). A shows flour 100% (comparative example); B shows tomato; C shows green soybeans. 実施例12で作製したパン粉を示す図である。Aは市販パン粉(比較例);Bは「EM10」;Cは「ホシユタカ」;Dは「EM72」;Eは「EM145」;Fは「EM172」;Gは「EM189」、を示す。It is a figure which shows the bread crumbs produced in Example 12. A indicates commercially available bread crumbs (comparative example); B indicates “EM10”; C indicates “Hoshiyutaka”; D indicates “EM72”; E indicates “EM145”; F indicates “EM172”; G indicates “EM189”. 実施例13及び14で作製した菓子を示す図である。横のA行はブルーベリー;B行はイチゴ;C行はトマト;D行は日向夏蜜柑、を示す。縦のa列は粉末;b列は寒天ゼリー;c列はラスク、を示す。It is a figure which shows the confectionery produced in Examples 13 and 14. The horizontal row A shows blueberries; row B shows strawberries; row C shows tomatoes; row D shows Hyuga Natsukan. Vertical row a shows powder; row b shows agar jelly; row c shows rusk. 実施例21で作製したポンせんべいを示す図である。Aは無添加・生米粉使用(比較例);Bはイチゴ;Cはトマト、を示す。6 is a view showing a ponsenbe produced in Example 21. FIG. A shows additive-free and raw rice flour used (comparative example); B shows strawberry; C shows tomato.
本発明は、穀類種子を焙煎した後に糊化し、乾燥して粉砕することによって製造される、糊化度が90%以上であり、食物繊維を6%以上、レジスタントスターチを5%以上20%未満含み、かつグルコースを65mg/100g以上含むことを特徴とする食用粉末およびその製造方法を提供するものである。
すなわち、本発明に係る食用粉末の基本的な製造方法は、穀類種子について焙煎工程、糊化工程、乾燥工程および粉砕工程を施すことからなる。本発明の各構成について、以下に詳しく説明する。
The present invention is manufactured by roasting cereal seeds and then gelatinizing, drying and pulverizing, the gelatinization degree is 90% or more, dietary fiber is 6% or more, resistant starch is 5% or more 20 The present invention provides an edible powder containing less than 1% and containing 65 mg / 100 g or more of glucose and a method for producing the same.
That is, the basic method for producing an edible powder according to the present invention comprises subjecting cereal seeds to a roasting step, a gelatinization step, a drying step and a pulverizing step. Each configuration of the present invention will be described in detail below.
<穀類種子>
本発明の主原料である穀類種子としては、イネ科植物の種子である、米、大麦、小麦、トウモロコシ等を挙げることができる。前記米としては、コシヒカリなどの一般の米でも使用可能であるが、中でもアミロース含量の高い「ホシユタカ」、「こしのめんじまん」(品種名)などの高アミロース米、またはアミロペクチン短鎖の少ない「EM10」、「EM72」、「EM145」、「EM172」、「EM189」(系統名)などの超硬質米が好ましい。また、大麦のうちでも硝子率の高い硬質大麦、小麦のうちでも硬質小麦やデューラム小麦、トウモロコシのうちでもハイアミロースコーン、が特に好適である。
穀類種子としては、上記以外に、ライ麦、トリティカレ、オート麦、アワ、ヒエ、キビ、ハトムギ、さらに、イネ科植物以外のソバやアマランサス、キノアなどを用いることも可能である。
上記穀類種子の形態は特に限定されず、玄穀、(部分)精白物、切断物、粉砕物、発芽種子などの形状で用いることができる。
また、上記穀類種子は1種のみ又は複数種を混合して使用することができる。
<Cereal seeds>
Examples of cereal seeds as the main raw material of the present invention include rice, barley, wheat, corn and the like, which are seeds of gramineous plants. As the rice, general rice such as Koshihikari can also be used. Among them, high amylose rice such as “Hoshiyutaka”, “Koshi no Menjiman” (variety name) having a high amylose content, or “amylopectin short-chain” Super hard rice such as “EM10”, “EM72”, “EM145”, “EM172”, “EM189” (system name) is preferable. Further, hard barley having a high glass ratio among barley, hard wheat and durum wheat among wheat, and high amylose corn among corn are particularly preferable.
As cereal seeds, in addition to the above, rye, triticale, oats, millet, millet, millet, pearl barley, and buckwheat, amaranth, quinoa, etc. other than gramineous plants can be used.
The form of the cereal seed is not particularly limited, and can be used in the form of brown cereal, (part) refined product, cut product, pulverized product, germinated seed, or the like.
Moreover, the said grain seed can use only 1 type or in mixture of multiple types.
<焙煎工程>
本発明における焙煎工程とは、穀類種子の水分含量が10〜100%の状態で加熱して低水分とし、種子の表層にひび割れを生じさせるとともにデンプンを変性させる工程を指す。すなわち、穀類種子をそのまま、あるいは30分から20時間程度吸水させた後、電気、ガス、蒸気、IHヒーター等を熱源として、100℃から350℃の温度、あるいは150〜2000ワットで、30秒から18時間加熱を行う。
加熱に際しては、オートクレーブ、せいろ、マイクロ波加熱装置、エクストルーダー、ロータリー焙焼装置等を用いてもよい。
加熱開始時における穀類種子の水分含量が10%未満では、自由水がほとんど無いためにデンプンが糊化しないので好ましくなく、100%超になると穀類種子が煮えてしまい、種子表層にひび割れが生じないので不適当である。
加熱時間は30秒未満では焙煎効果が不十分であり、18時間超では製造効率が悪い上に機能性成分も減少し、焦げが強くなりすぎるので不適当である。
<Roasting process>
The roasting step in the present invention refers to a step of heating in a state where the moisture content of cereal seeds is 10 to 100% to make it low moisture, causing cracks in the surface layer of the seeds and denaturing starch. That is, after cereal seeds are absorbed as they are or for about 30 minutes to 20 hours, electricity, gas, steam, IH heater or the like is used as a heat source at a temperature of 100 ° C. to 350 ° C. or 150 to 2000 watts for 30 seconds to 18 seconds. Heat for hours.
In the heating, an autoclave, a steel, a microwave heating device, an extruder, a rotary roasting device, or the like may be used.
If the moisture content of the cereal seeds is less than 10% at the start of heating, starch is not gelatinized because there is almost no free water, and if it exceeds 100%, the cereal seeds are boiled and cracks do not occur on the seed surface layer. It is inappropriate.
If the heating time is less than 30 seconds, the roasting effect is insufficient, and if it exceeds 18 hours, the production efficiency is poor and the functional components are reduced, and the scorch becomes too strong.
<糊化工程>
本発明における糊化工程(炊飯工程)とは、穀類種子に加水し加熱することによりデンプンを糊化(α化)する工程を指す。具体的には、普通白米等を炊飯するのと同様の方法で炊飯すれば良く、土鍋、飯ごう、ガス釜、電気炊飯器、蒸気炊飯器などの一般的炊飯装置で行うことができる。
ここで、穀類種子の乾燥重量に対する加水量は0.2〜1.0倍とすることができる。加水後すぐに加熱しても良いが、15分〜150分間浸漬した後に加熱するのが好ましい。加熱は95〜120℃程度で3分間〜2時間程度行えば良い。
また、本発明においては、穀類種子とトマト、カボチャ、ホウレンソウなどの野菜類;ブルーベリー、オレンジ、ナツミカンなどの果実類;ダイズ、エンドウなどの豆類;エビ、魚類などの水産物;豚肉、牛肉などの畜肉類;ナメコ、シイタケなどのキノコ類など、各種の副原料とを混合して糊化(混合糊化、混合炊飯)することにより、色調、呈味性、生理機能性を向上させることが可能となる。
<Gatinization process>
The gelatinization process (rice cooking process) in this invention refers to the process of gelatinizing (alpha-izing) starch by adding water to a cereal seed and heating. Specifically, rice may be cooked by the same method as that for cooking ordinary white rice and the like, and can be performed with a general rice cooker such as a clay pot, rice cooker, gas kettle, electric rice cooker, steam cooker or the like.
Here, the amount of water added to the dry weight of the cereal seeds can be 0.2 to 1.0 times. Although heating may be performed immediately after the addition of water, it is preferable to heat after immersing for 15 to 150 minutes. Heating may be performed at about 95 to 120 ° C. for about 3 minutes to 2 hours.
In the present invention, cereal seeds and vegetables such as tomatoes, pumpkins and spinach; fruits such as blueberries, oranges and nuts; beans such as soybeans and peas; marine products such as shrimps and fish; and livestock meat such as pork and beef It is possible to improve color tone, taste and physiological functionality by mixing with various auxiliary materials such as mushrooms such as sea cucumbers and shiitake mushrooms and gelatinizing (mixed gelatinization, mixed rice cooking) Become.
<天然色素含有素材>
本発明における副原料は、天然色素含有素材、食物繊維含有素材、及び呈味性素材に大別される。
本発明における天然色素含有素材としては、赤色のトマト、スイカ、イチゴ、サクランボ、マグロ、エビなど;橙色のオレンジ、柿、鮭など;黄色の温州蜜柑、ナツミカン、その他の黄色の柑橘類、ウコンなど;緑色のホウレンソウ、ピーマン、枝豆、キウイなど;青色のブルーベリーなど;藍色のラン藻類;紫色のナス、食用菊など;茶色の納豆、味噌、カカオなど;黒色の黒ゴマ、醤油、イカスミ、海苔など、を挙げることができる。
<Natural pigment-containing material>
The auxiliary materials in the present invention are roughly classified into natural pigment-containing materials, dietary fiber-containing materials, and taste-tasting materials.
As the natural pigment-containing material in the present invention, red tomato, watermelon, strawberry, cherry, tuna, shrimp and the like; orange orange, persimmon, persimmon, etc .; yellow Wenzhou mandarin orange, nutmican, other yellow citrus fruits, turmeric, etc .; Green spinach, peppers, green soybeans, kiwi, etc .; blue blueberries, etc .; indigo cyanobacteria; purple eggplants, edible chrysanthemums, etc .; brown natto, miso, cacao, etc .; Can be mentioned.
<食物繊維含有素材>
本発明における食物繊維含有素材とは、ヒトの消化酵素で分解されにくい食品素材を指し、ゴボウ、レンコン、ダイコン、カボチャ、サツマイモ、おから、インゲンマメ、オクラ、納豆、ひじき、昆布、わかめ、コンニャク、寒天、酵母、ナメコ、シイタケ、エノキダケなどを挙げることができる。
<Fiber-containing material>
The dietary fiber-containing material in the present invention refers to a food material that is difficult to be decomposed by human digestive enzymes, burdock, lotus root, radish, pumpkin, sweet potato, okara, kidney beans, okra, natto, hijiki, kelp, wakame, konjac, Agar, yeast, sea cucumber, shiitake mushroom, enoki mushroom and the like can be mentioned.
<呈味性素材>
本発明における呈味性素材とは、甘味、旨味、塩味、酸味、苦味などの味や香りを強化する食品素材を指し、甘味を呈するショ糖、マルトース、グルコース、フルクトース、甘草、水飴、果汁、みりん、イチゴ、メロンなど;旨味を呈するアミノ酸、グアニール酸、イノシン酸、酵母、昆布、カツオブシ、煮干し、牛肉、豚肉、鶏肉、肉汁、あさり、しじみ、ハマグリ、枝豆、日本酒、ワインなど;塩味を呈する食塩、醤油、味噌、魚醤、塩からなど;酸味を呈する食酢、ヨーグルト、トマト、レモン、オレンジなど;苦味を呈するホップなど;その他の呈味を有するチーズ、牛乳、わかめ、ネギ、タマネギ、ショウガなど、を挙げることができる。これらの食品素材は香りを強化するためにも用いられ得る。
なお、上記副原料は、そのままでも搾汁としても使用可能である。
本発明において、上記副原料は1種のみ又は複数種を混合して使用することができる。
<Taste material>
The taste material in the present invention refers to a food material that enhances the taste and aroma such as sweetness, umami, salty taste, acidity, bitterness, sucrose, maltose, glucose, fructose, licorice, syrup, fruit juice, Mirin, strawberry, melon, etc .; amino acids with umami, guanylic acid, inosinic acid, yeast, kelp, cutlet, boiled, beef, pork, chicken, gravy, clams, shijimi, clams, green soybeans, sake, wine, etc .; salty Salt, soy sauce, miso, fish sauce, salt, etc .; sour vinegar, yogurt, tomato, lemon, orange, etc .; bitter hops, etc .; other taste cheese, milk, wakame, leeks, onions, Ginger etc. can be mentioned. These food materials can also be used to enhance the aroma.
In addition, the said auxiliary material can be used as it is or as a juice.
In the present invention, the above auxiliary materials can be used alone or in combination.
<混合糊化>
本発明では、上記穀類種子と上記副原料とを混合して糊化工程を行うことを「混合糊化(混合炊飯)」と言う。穀類種子に副原料を加える時期は焙煎工程終了後、加熱前であれば良く、加水の前後は問わない。
穀類種子の乾燥重量に対する副原料の配合割合は、乾物として0.01〜2倍とすることができる。このとき、副原料の水分含量に応じて前述の加水量を調節すると良い。例えば、副原料として果汁を用いる場合は、果汁の量に応じて適宜加水量を減らすことができる。
上記副原料は前処理なしで用いることもできるが、皮むき、細断、粉砕、搾汁、加熱、乾燥などの前処理を行った後に穀類種子と混合しても良い。
<Mixed gelatinization>
In the present invention, performing the gelatinization step by mixing the cereal seeds and the auxiliary materials is referred to as “mixed gelatinization (mixed rice cooking)”. The timing of adding the auxiliary raw material to the cereal seeds may be before the heating after the roasting process, and it does not matter before and after the hydration.
The mixing ratio of the auxiliary material to the dry weight of the cereal seeds can be 0.01 to 2 times as dry matter. At this time, the above-mentioned amount of water may be adjusted according to the water content of the auxiliary material. For example, when fruit juice is used as an auxiliary material, the amount of water added can be appropriately reduced according to the amount of fruit juice.
Although the said auxiliary material can also be used without a pretreatment, you may mix with a grain seed after performing pretreatments, such as peeling, shredding, crushing, squeezing, heating, and drying.
<乾燥工程>
本発明における乾燥工程は、自然乾燥、低温乾燥、加熱乾燥、減圧乾燥、凍結乾燥などの方法で行うことができ、糊化(炊飯)または混合糊化(混合炊飯)した原料を粉砕可能な状態まで水分を除去し、澱粉を老化させる。
この工程において、(混合)糊化で穀類種子中に取り込まれた呈味成分や機能性成分など副原料中の有効成分が、穀類種子中に包摂される。炊飯で糊化した穀類澱粉を老化させるためには、低温乾燥や自然乾燥が特に好適である。
自然乾燥とは、15〜35℃、好ましくは20〜25℃の常温で1〜72時間置いて乾燥させることを指し、好ましくは扇風機などで送風しながら行う(通風乾燥または風乾)。
低温乾燥とは、1〜15℃の低温で1〜72時間置いて乾燥させることを指し、好ましくは扇風機などで送風しながら行う。
また、加熱乾燥の場合は40〜150℃の温度で5秒〜72時間加熱すれば良く、前述の焙煎工程と同様に行うこともできる。
<Drying process>
The drying step in the present invention can be performed by a method such as natural drying, low temperature drying, heat drying, reduced pressure drying, freeze drying, etc., and is capable of crushing gelatinized (cooked rice) or mixed gelatinized (mixed rice cooked) raw materials Remove water until aging starch.
In this step, the active ingredients in the auxiliary raw materials such as taste components and functional ingredients incorporated into the cereal seeds by (mixing) gelatinization are included in the cereal seeds. In order to age the cereal starch gelatinized by cooking rice, low temperature drying or natural drying is particularly suitable.
The term “natural drying” refers to drying at room temperature of 15 to 35 ° C., preferably 20 to 25 ° C. for 1 to 72 hours, preferably while blowing with a fan or the like (ventilation drying or air drying).
Low temperature drying refers to drying at a low temperature of 1 to 15 ° C. for 1 to 72 hours, preferably while blowing with a fan or the like.
In the case of heat drying, it may be heated at a temperature of 40 to 150 ° C. for 5 seconds to 72 hours, and can be performed in the same manner as in the roasting step described above.
<粉砕工程>
本発明における粉砕工程では、乾燥工程で硬化した原料を、乳鉢、コーヒーミル、ボールミル、ロールミル、衝撃式粉砕機、スタンプミル、気流粉砕機等によって粉砕する。製粉後の食用粉末の形状等については特に制限はなく、粉末の用途に応じて適宜設定することができる。
糊化(炊飯)工程で穀類種子中に取り込まれた有効成分を保持する意味から、湿式製粉より乾式製粉の方がさらに好適である。
<Crushing process>
In the pulverization step of the present invention, the raw material cured in the drying step is pulverized by a mortar, coffee mill, ball mill, roll mill, impact pulverizer, stamp mill, airflow pulverizer, or the like. There is no restriction | limiting in particular about the shape of the edible powder after milling, and it can set suitably according to the use of a powder.
Dry milling is more preferable than wet milling from the viewpoint of retaining the active ingredient incorporated into the cereal seeds in the gelatinization (cooking) step.
<食用粉末>
以上の工程により製造された本発明の食用粉末は、糊化度が90%以上であり、食物繊維を6%以上、レジスタントスターチを5%以上20%未満含み、かつグルコースを65mg/100g以上含み、機能性成分や呈味性成分を豊富に含有するものである。
粉末の糊化度は、β−アミラーゼ・プルラナーゼ法(BAP法)などにより測定することができる。
食物繊維含量は、メガザイム社製の「総食物繊維測定キット」など市販のキットを用いて測定することができる。
レジスタントスターチ含量は、メガザイム社製の「レジスタントスターチ測定キット」など市販のキットを用いて測定することができる。
グルコース含量は、ロシュ社製の「Fキット D−グルコース」など市販のキットを用いて測定することができる。
<Edible powder>
The edible powder of the present invention produced by the above steps has a gelatinization degree of 90% or more, contains 6% or more of dietary fiber, 5% or more and less than 20% of resistant starch, and contains 65 mg / 100 g or more of glucose. It contains abundant functional components and taste components.
The degree of gelatinization of the powder can be measured by a β-amylase / pullulanase method (BAP method) or the like.
The dietary fiber content can be measured using a commercially available kit such as “Total Dietary Fiber Measurement Kit” manufactured by Megazyme.
The resistant starch content can be measured using a commercially available kit such as a “resistant starch measurement kit” manufactured by Megazyme.
The glucose content can be measured using a commercially available kit such as “F kit D-glucose” manufactured by Roche.
<加工食品>
したがって、本発明の食用粉末は、パン、麺状食品、菓子、天ぷら粉などの様々な加工食品の製造において小麦粉や米粉などの粉と併用あるいは代替として使用することにより、官能的、栄養的および生理機能的に優れた食品を製造することができる。
本発明におけるパンとは、小麦等の生地に酵母を加えて発酵させた後に焼き上げたもので、食パン、コッペパン、菓子パン、ベーグル、ドーナツなどを挙げることができる。
本発明の食用粉末を用いたパンは、主原料の粉の一部または全部を本発明の食用粉末で置き換えること以外は、小麦粉100%の普通のパンと同様に製造することができる。
<Processed food>
Therefore, the edible powder of the present invention can be used in combination with or as an alternative to flour, rice flour, and other processed foods such as bread, noodle-like food, confectionery, and tempura flour. Foods excellent in physiological function can be produced.
The bread in the present invention is baked after adding yeast to a dough such as wheat and fermenting, and examples thereof include bread, coppe bread, confectionery bread, bagels, and donuts.
Bread using the edible powder of the present invention can be produced in the same manner as ordinary bread of 100% wheat flour, except that part or all of the main ingredient flour is replaced with the edible powder of the present invention.
本発明における麺状食品とは、小麦や米などの生地を押し出すか、麺帯を切断して製造するうどん、そば、パスタなど、あるいは麺状に成形した後に油ちょうやマイクロ波加熱などによって急速乾燥した即席めんなどを指す。
本発明の食用粉末を用いた麺状食品は、主原料の粉の一部または全部を本発明の食用粉末で置き換えること以外は、小麦粉や米粉等のみの一般的な麺状食品と同様に製造することができる。
The noodle-like food in the present invention is an udon, buckwheat, pasta, etc. produced by extruding a dough such as wheat or rice, or by cutting a noodle band, or after being formed into a noodle-like shape, by rapid heating with oil or microwave heating. It refers to dry instant noodles.
The noodle-like food using the edible powder of the present invention is produced in the same manner as a general noodle-like food only of wheat flour, rice flour, etc., except that part or all of the main raw material powder is replaced with the edible powder of the present invention. can do.
本発明における菓子とは、洋菓子、和菓子を含み、ビスケット、クッキー、ラスク、カステラ、餅、ぎゅうひ、団子、アイスクリーム、膨化スナック食品、ゼリー、饅頭等を挙げることができる。
本発明の食用粉末を用いた菓子は、原料の一部を本発明の食用粉末で置き換えること以外は、小麦粉や米粉等のみの一般的な菓子と同様に製造することができる。
The confectionery in the present invention includes Western confectionery and Japanese confectionery, and examples thereof include biscuits, cookies, rusks, castellas, rice cakes, gyuhi, dumplings, ice creams, puffed snack foods, jelly, and buns.
The confectionery using the edible powder of the present invention can be produced in the same manner as a general confectionery including only wheat flour and rice flour, except that a part of the raw material is replaced with the edible powder of the present invention.
そのほかに、本発明の食品は、粉末状の特性を活かして、餃子や饅頭の皮、天ぷら用のバッター(天ぷら粉)、朝食用シリアル食品、ペーストやスープの増粘剤、トッピング、ふりかけなどとしても利用することができる。   In addition, the food of the present invention is used as a dumpling, bun husk, batter for tempura, cereal for breakfast, thickener for paste and soup, topping, sprinkle, etc. Can also be used.
以下、本発明の実施形態について実施例を記載するが、本発明はこれらの実施例のみに限定されるものではない。   Hereinafter, although an Example is described about embodiment of this invention, this invention is not limited only to these Examples.
〔実施例1〕焙煎の有無および焙煎条件
穀類種子として、大麦種子「まんねんぼし」および超硬質米「EM10」を(株)サタケ製研削式精米機で精白し、SUNSONIC製電磁調理器(SIC-1400B-KO)によって450Wで4分間煎った(焙煎工程)。その後、穀類種子風乾物重量(風乾物重量とは水分を含んだ重量のことをいう。)の1.4倍量の水に30分間浸漬し、シャープ製電気炊飯器(KS-HA5)によって、通常の白米炊飯時と同様に炊飯した(糊化工程)。炊飯後、常温(22℃)で扇風機の風を当てながら24時間風乾した(乾燥工程)。硬化させた後にイワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕し(粉砕工程)、本発明例とした(図1の試料CおよびG)。
[Example 1] Presence / absence of roasting and roasting conditions As cereal seeds, barley seed "Mannenboshi" and super-hard rice "EM10" were refined with a Satake grind-type rice mill, and SUNSONIC electromagnetic cooking Roasted at 450 W for 4 minutes using a glassware (SIC-1400B-KO) (roasting process). Then, immerse in 1.4 times the amount of cereal seed air-dried weight (air-dried weight means water-containing weight) for 30 minutes, and use a sharp electric rice cooker (KS-HA5). Cooked rice in the same way as when cooking white rice (gelatinization process). After cooking the rice, it was air-dried for 24 hours at room temperature (22 ° C) while applying the fan wind (drying process). After curing, the mixture was coarsely pulverized with an Iwatani coffee mill (Milcer) and then pulverized with a cyclone mill manufactured by Udy (grinding step) to obtain an example of the present invention (samples C and G in FIG. 1).
また、上記において焙煎工程を省略して炊飯後に風乾して、粉砕した試料(図1のAおよびE)、および糊化工程(炊飯工程)と乾燥工程を省略して焙煎後に粉砕した試料(図1のBおよびF)を、それぞれ比較例とした。   In addition, in the above, the roasting step is omitted and the sample is air-dried and crushed after cooking (A and E in FIG. 1), and the gelatinization step (rice cooking step) and the drying step are omitted and the sample is crushed after roasting (B and F in FIG. 1) were used as comparative examples.
このようにして作製した粉末試料を図1に示す。図1中、Aは「まんねんぼし」を糊化後風乾、粉砕した比較例の試料;Bは「まんねんぼし」を焙煎後粉砕した比較例の試料;Cは「まんねんぼし」を焙煎後糊化、風乾、粉砕した本発明例の試料;Eは「EM10」を糊化後風乾、粉砕した比較例の試料;Fは「EM10」を焙煎後粉砕した比較例の試料;Gは「EM10」を焙煎後糊化、風乾、粉砕した本発明例の試料、を示す。   The powder sample thus prepared is shown in FIG. In FIG. 1, A is a sample of a comparative example in which “Mannenboshi” is air-dried and crushed after gelatinization; B is a sample of a comparative example in which “Mannenboshi” is roasted and pulverized; C is “Mannenboshi” Sample of the present invention in which gelatin was roasted and then air-dried and crushed; E was air-dried and crushed after EM10 was gelatinized; F was a comparative example in which EM10 was roasted and pulverized G represents a sample of the example of the present invention in which “EM10” was roasted and then gelatinized, air-dried and pulverized.
比較例BおよびFに比べ、本発明例CおよびGは糊化(炊飯)工程を経ているので粉砕しやすく、好適であった。
また、試料E、FおよびGのレジスタントスターチ含量をメガザイム社製「レジスタントスターチ測定キット」によって測定した結果、比較例Eの4.4%、Fの4.9%に比べ、本発明例Gは6.0%(全てw/w)と高い値を示し、機能性食品素材として好適であった。
Compared to Comparative Examples B and F, Invention Examples C and G were suitable because they were subjected to a gelatinization (rice cooking) process and thus were easily pulverized.
In addition, as a result of measuring the resistant starch content of Samples E, F and G by “Resistant Starch Measurement Kit” manufactured by Megazyme, the invention sample G is 6.0% compared to 4.4% of the comparative example E and 4.9% of F. (All w / w) showed a high value and was suitable as a functional food material.
試料E、FおよびGの食物繊維含量をメガザイム社製「総食物繊維測定キット」によって測定した結果、比較例Eの5.2%、比較例Fの8.5%に比べ、本発明例Gは11.5%(全てw/w)ときわめて高い値を示し、機能性食品素材として好適であった。
試料E、FおよびGの糊化度をベータアミラーゼ・プルラナーゼ法によって測定した結果、比較例Eは87.6%、比較例Fは72.5%であったのに対し、本発明例Gは、焙煎工程と糊化(炊飯)工程を経ているために、風乾後でも92.9%ときわめて高い値を示した。
As a result of measuring the dietary fiber content of Samples E, F, and G by “Total Dietary Fiber Measurement Kit” manufactured by Megazyme, Example G of the present invention was 11.5% compared to 5.2% of Comparative Example E and 8.5% of Comparative Example F ( All showed a very high value of w / w) and were suitable as functional food materials.
As a result of measuring the gelatinization degree of samples E, F and G by the beta amylase pullulanase method, Comparative Example E was 87.6% and Comparative Example F was 72.5%, whereas Example G of the present invention was a roasting step Since it has undergone the gelatinization (cooking) process, it showed an extremely high value of 92.9% even after air drying.
また、ロッシュ社製「Fキット D-グルコース」を用いてグルコース含量を測定した結果、比較例Eは0.11g/100g、比較例Fは0.24g/100g、本発明例Gは0.32g/100gであった。一方、無処理の「EM10」精米のグルコース含量は0.063mg/100gであった。熱処理、特に本発明の焙煎・糊化(炊飯)・風乾後の粉砕粉末は、グルコース含量が著しく増加しており、呈味性にも優れていた。   As a result of measuring the glucose content using “F Kit D-glucose” manufactured by Roche, Comparative Example E was 0.11 g / 100 g, Comparative Example F was 0.24 g / 100 g, and Invention Example G was 0.32 g / 100 g. there were. On the other hand, the glucose content of untreated “EM10” polished rice was 0.063 mg / 100 g. The pulverized powder after heat treatment, particularly roasting, gelatinization (rice cooking) and air-drying according to the present invention has a markedly increased glucose content and excellent taste.
〔実施例2〕混合炊飯および風乾
超硬質米「EM10」精米をSUNSONIC製電磁調理器(SIC-1400B-KO)によって450Wで4分間焙煎した後(焙煎工程)、米の風乾物重量の1.2倍量の水に30分間浸漬し、図2(A)に示すように、副原料としてトマト、ブルーベリー、納豆、イチゴを、米の乾燥重量に対し20%(乾重比)加えて、シャープ製電気炊飯器(KS-HA5)を用いて通常の白米炊飯時と同様に混合炊飯した(糊化工程)。炊飯後、扇風機で冷風を当てながら、22℃で24時間風乾した(乾燥工程)。上記トマト、ブルーベリー、納豆、イチゴは、特に前処理は行わず、炊飯時にそのまま添加した。
[Example 2] Mixed rice and air-dried After ultra-hard rice "EM10" polished rice was roasted at 450W for 4 minutes with a SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting process), Soaked in 1.2 times the amount of water for 30 minutes and added 20% (dry weight ratio) of tomato, blueberry, natto and strawberry as auxiliary ingredients, as shown in Fig. 2 (A). Using an electric rice cooker (KS-HA5), mixed rice was cooked in the same way as during ordinary white rice cooking (gelatinization step). After cooking the rice, it was air-dried at 22 ° C for 24 hours while applying cold air with a fan (drying process). The tomatoes, blueberries, natto and strawberries were not pretreated and added as they were during cooking.
なお、図2(A)中、aはトマト;bはブルーベリー;cは納豆;dはイチゴ、の混合炊飯前の様子を示す。図2(B)中、aはトマト;bはブルーベリー;cは納豆;dはイチゴ、の風乾後の試料を示す。   In addition, in FIG. 2 (A), a is a tomato; b is a blueberry; c is natto; d is a state before mixed rice cooking. In FIG. 2B, a is a sample after air-drying of tomato; b is blueberry; c is natto; d is strawberry.
これらをイワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕して得られた本発明の粉末は、それぞれ、橙色(トマト)、紫色(ブルーベリー)、茶色(納豆)、赤色(イチゴ)の美しい色調を呈し、トマト、ブルーベリー、納豆あるいはイチゴの風味(味と香り)を有していた。   After roughly pulverizing these with an Iwatani coffee mill (Milcer), the powders of the present invention obtained by pulverization with a cyclone mill manufactured by Udy were orange (tomato), purple (blueberry), brown (natto), It had a beautiful color tone of red (strawberry) and had a tomato, blueberry, natto or strawberry flavor (taste and aroma).
〔実施例3〕ナツミカンおよび味噌の添加
超硬質米「EM10」精米をSUNSONIC製電磁調理器(SIC-1400B-KO)によって450Wで5分間焙煎した後(焙煎工程)、米の風乾物重量の1.2倍量の水に30分間浸漬し、副原料として日向夏蜜柑、あるいは越後味噌を胡麻とニンニクで調味したものを、米の乾燥重量に対し20%(乾重比)加えて、通常の白米炊飯時と同様に混合炊飯した(糊化工程)。炊飯後、扇風機で冷風を当てながら、22℃で24時間風乾した(乾燥工程)。
風乾後の試料を図3(C)および(D)に示す。図3中、(C)は日向夏みかん;(D)は越後味噌、を示す。
[Example 3] Addition of Natsumikan and Miso Super hard rice “EM10” polished rice was roasted at 450 W for 5 minutes with an SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting process), and then the air-dried weight of the rice Soaked in 1.2 times the amount of water for 30 minutes and seasoned with Hinata Natsume or Echigo miso seasoned with sesame seeds and garlic as a secondary ingredient. Mixed rice was cooked in the same way as when cooking white rice (gelatinization process). After cooking the rice, it was air-dried at 22 ° C for 24 hours while applying cold air with a fan (drying process).
The sample after air drying is shown to FIG. 3 (C) and (D). In FIG. 3, (C) shows Hinata summer oranges; (D) shows Echigo miso.
これらをイワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕して得られた本発明の粉末は、それぞれ黄色(日向夏蜜柑)あるいは茶色(越後味噌)の鮮やかな色調を呈し、夏蜜柑あるいは味噌の風味(味と香り)を有していた。   After roughly pulverizing these with an Iwatani coffee mill (Mirser), the powder of the present invention obtained by pulverizing with a Udy cyclone mill is yellow (Hyuga Natsumikan) or brown (Echigo miso) in vivid colors. And had a summer mandarin or miso flavor (taste and aroma).
〔実施例4〕超硬質米および大麦
大麦種子「まんねんぼし」および超硬質米「EM10」を(株)サタケ製研削式精米機で精白し、SUNSONIC製電磁調理器(SIC-1400B-KO)によって450Wで5分間煎った(焙煎工程)。その後、穀類種子風乾物重量の1.4倍量の水に30分間浸漬し、シャープ製電気炊飯器(KS-HA5)によって通常の白米炊飯時と同様に炊飯した(糊化工程)。また、試料dおよびhの場合は、炊飯時の加水量を穀類種子風乾物重量の1.2倍量とし、0.2倍量のトマト果汁を加えて炊飯した。炊飯後、常温(22℃)で扇風機の風を当てながら24時間風乾し(乾燥工程)、硬化させた後にイワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕し(粉砕工程)、本発明例とした(図4の試料c、d、g、h)。
[Example 4] Super hard rice and barley Barley seeds "Mannenboshi" and super hard rice "EM10" were refined with a Satake grind-type rice mill, and SUNSONIC electromagnetic cooker (SIC-1400B-KO) ) Was roasted at 450W for 5 minutes (roasting process). Then, it was immersed in water of 1.4 times the amount of cereal seed air-dried food for 30 minutes, and cooked in the same manner as during ordinary white rice cooking with a sharp electric rice cooker (KS-HA5) (gelatinization step). In addition, in the case of samples d and h, the amount of water during cooking was 1.2 times the amount of cereal seed air-dried weight, and 0.2 times the amount of tomato juice was added for cooking. After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and then crushed with Iwatani coffee mill (Milcer), then crushed with Udy cyclone mill ( The pulverization step) was taken as an example of the present invention (samples c, d, g, h in FIG. 4).
また、上記において焙煎工程を省略して炊飯後に風乾し、粉砕した試料(図4のaおよびe)、および炊飯工程(糊化工程)と乾燥工程を省略して焙煎後に粉砕した試料(図4のbおよびf)を、比較例とした。   Also, in the above description, the roasting step is omitted and air-dried and crushed samples after cooking (a and e in FIG. 4), and the rice cooking step (gelatinization step) and the drying step are omitted and crushed after roasting ( B and f) in FIG. 4 were used as comparative examples.
このようにして作製した粉末試料を図4に示す。図4中、aは「EM10」を糊化後風乾、粉砕した比較例の試料;bは「EM10」を焙煎後粉砕した比較例の試料;cは「EM10」を焙煎後糊化、風乾、粉砕した本発明例の試料;dは「EM10」を焙煎後トマト果汁と混合し糊化、風乾、粉砕した本発明例の試料;eは「まんねんぼし」を糊化後風乾、粉砕した比較例の試料;fは「まんねんぼし」を焙煎後粉砕した比較例の試料;gは「まんねんぼし」を焙煎後糊化、風乾、粉砕した本発明例の試料;hは「まんねんぼし」を焙煎後トマト果汁と混合し糊化、風乾、粉砕した本発明例の試料、を示す。   The powder sample thus produced is shown in FIG. In FIG. 4, a is a sample of a comparative example in which “EM10” is gelatinized and then air-dried and crushed; b is a sample of a comparative example in which “EM10” is crushed after roasting; Air-dried and pulverized sample of the present invention example; d is “EM10” roasted and then mixed with tomato juice, gelatinized, air-dried and pulverized sample of the present invention example; e is “Mannen-boshi” gelatinized and air-dried , Ground sample of comparative example; f is sample of comparative example in which “Mannenboshi” is roasted and then pulverized; g is in the example of the present invention in which “Mannenboshi” is roasted and then gelatinized, air-dried and ground. Sample; h represents a sample of the present invention example, in which “Mannenboshi” was roasted, mixed with tomato juice, gelatinized, air-dried and pulverized.
比較例bおよびfに比べ、本発明例c、d、gおよびhは糊化(炊飯)工程を経ているのでベータアミラーゼ・プルラナーゼ法による糊化度が90%以上であって粉砕しやすく、好適であった。これに対し、比較例である試料a、b、e、fは、焙煎工程あるいは糊化(炊飯)工程を省略しているため、風乾後の糊化度がいずれも90%未満であり、硬くて粉砕しにくく、不適当であった。   Compared with Comparative Examples b and f, the inventive examples c, d, g and h have undergone a gelatinization (cooking) step, so that the gelatinization degree by the beta amylase / pullulanase method is 90% or more and is easy to grind. Met. On the other hand, samples a, b, e, and f, which are comparative examples, omit the roasting step or the gelatinization (rice cooking) step, and thus the degree of gelatinization after air drying is less than 90%. It was hard and difficult to grind and was inappropriate.
また、試料a、cおよびdのレジスタントスターチ含量をメガザイム社製「レジスタントスターチ測定キット」によって測定した結果を図5に示す。   Moreover, the result of having measured the resistant starch content of sample a, c, and d with the "resistant starch measuring kit" by Megazyme is shown in FIG.
図5中、aは「EM10」を炊飯・乾燥後粉砕した比較例の試料;cは「EM10」を焙煎後糊化、風乾、粉砕した本発明例の試料;dは「EM10」を焙煎後トマト果汁と混合し糊化、風乾、粉砕した本発明例の試料、を示す。
比較例aの4.37%に比べ、本発明例cおよびdは、5.95%および5.85%(全てw/w)と高い値を示し、機能性食品素材として好適であった(図5)。
In FIG. 5, a is a sample of a comparative example obtained by crushing “EM10” after cooking and drying; c is a sample of the present invention example obtained by gelatinizing, air-drying, and crushing “EM10”; d is a roasted “EM10” The sample of the example of the present invention mixed with tomato juice after roasting, gelatinized, air-dried and pulverized is shown.
Compared to 4.37% of Comparative Example a, Invention Examples c and d showed high values of 5.95% and 5.85% (all w / w), and were suitable as functional food materials (FIG. 5).
〔実施例5〕各種副原料との混合による食物繊維およびレジスタントスターチ含量
実施例1で作製した超硬質米「EM10」の焙煎・炊飯(糊化)・風乾・粉砕粉末(図1のG);実施例2で作製した納豆含有超硬質米粉末(図2のC);実施例3で作製した日向夏蜜柑含有超硬質米粉末(図3のC);実施例3で作製した越後味噌(胡麻とニンニクで調味したもの)含有超硬質米粉末(図3のD);および焙煎条件を450W、2分間としたこと以外は実施例1と同様に作製した超硬質米「EM10」の焙煎・炊飯(糊化)・風乾・粉砕粉末の5種類を試料とし、メガザイム社製「総食物繊維測定キット」を用いて総食物繊維含量を測定した結果を図6に示す。
[Example 5] Dietary fiber and resistant starch content by mixing with various auxiliary materials Roasted, cooked rice (gelatinized), air-dried and crushed powder of ultra-hard rice "EM10" produced in Example 1 (G in Fig. 1) ); Natto-containing ultra-hard rice powder prepared in Example 2 (C in FIG. 2); Hyuga Natsukan-containing ultra-hard rice powder prepared in Example 3 (C in FIG. 3); Echigo miso prepared in Example 3 Super hard rice "EM10" prepared in the same manner as in Example 1 except that it was added with super hard rice powder (seasoned with sesame seeds and garlic) (D in Fig. 3); and roasting conditions were 450 W for 2 minutes. FIG. 6 shows the results of measuring the total dietary fiber content using the “total dietary fiber measurement kit” manufactured by Megazyme using five types of roasting, cooking rice (gelatinization), air drying, and pulverized powder as samples.
図6中、Aは2分間焙煎・糊化・風乾・粉砕超硬質米粉末;Bは4分間焙煎・糊化・風乾・粉砕超硬質米粉末;Cは越後味噌(胡麻とニンニクで調味したもの)含有超硬質米粉末;Dは納豆含有超硬質米粉末;Eは日向夏蜜柑含有超硬質米粉末、を示す。   In Fig. 6, A is roasted, gelatinized, air-dried and ground ultra-hard rice powder for 2 minutes; B is roasted, gelatinized, air-dried and ground ultra-hard rice powder for 4 minutes; C is Echigo miso (seasoned with sesame and garlic) D) indicates natto-containing ultra-hard rice powder; E indicates Hyuga Natsume-containing ultra-hard rice powder.
図6に示されるように、本発明例の各種粉末試料は、それぞれ、Aが10.22%、Bが11.54%、Cが24.32%、Dが25.60%、Eが13.00%(全てw/w)と極めて高い総食物繊維含量を示し、機能性食品素材として好適であった(図6)。   As shown in FIG. 6, the various powder samples of the examples of the present invention have A of 10.22%, B of 11.54%, C of 24.32%, D of 25.60%, and E of 13.00% (all w / w). It showed a very high total dietary fiber content and was suitable as a functional food material (FIG. 6).
実施例2および実施例3で作製した、トマト、イチゴ、越後味噌(胡麻とニンニクで調味したもの)、日向夏蜜柑、ブルーベリーあるいは納豆と焙煎「EM10」精米を混合炊飯して風乾、粉砕した粉末試料中のレジスタントスターチ含量を、メガザイム社製「レジスタントスターチ測定キット」によって測定した。   Tomato, strawberry, Echigo miso (seasoned with sesame and garlic), Hinata summer mandarin, blueberry or natto and roasted “EM10” milled rice prepared in Example 2 and Example 3, mixed with rice, air-dried and pulverized The resistant starch content in the powder sample was measured with a “resistant starch measurement kit” manufactured by Megazyme.
結果を図7に示す。図7中、Aは実施例2で作製したトマト含有超硬質米粉末;Bは実施例2で作製したイチゴ含有超硬質米粉末;Cは実施例3で作製した越後味噌(胡麻とニンニクで調味したもの)含有超硬質米粉末;Dは実施例3で作製した日向夏蜜柑含有超硬質米粉末;Eは実施例2で作製したブルーベリー含有超硬質米粉末;Fは実施例2で作製した納豆含有超硬質米粉末、を示す。   The results are shown in FIG. In FIG. 7, A is the tomato-containing super hard rice powder prepared in Example 2, B is the strawberry-containing super hard rice powder prepared in Example 2, and C is the Echigo miso prepared in Example 3 (seasoned with sesame and garlic). D) Ultra-hard rice powder containing Hyuga summer mandarin orange prepared in Example 3; E: Super-hard rice powder containing blueberry prepared in Example 2; F: Natto prepared in Example 2 Contains ultra-hard rice powder.
図7に示すように、上記の本発明例の各種粉末試料はそれぞれ、Aが6.14%、Bが6.47%、Cが9.48%、Dが6.71%、Eが6.85%あるいはFが6.50%(全てw/w)、レジスタントスターチを含んでおり、外観と呈味性に加えて生理機能性の点においても有望と考えられた。   As shown in FIG. 7, the various powder samples of the above-mentioned examples of the present invention have A of 6.14%, B of 6.47%, C of 9.48%, D of 6.71%, E of 6.85% or F of 6.50% (all w / w) and resistant starch, and it was considered promising in terms of physiological function in addition to appearance and taste.
〔実施例6〕トマトとイチゴ
超硬質米「EM72」および良食味米「コシヒカリ」を(株)サタケ製研削式精米機で精白し、SUNSONIC製電磁調理器(SIC-1400B-KO)によって450Wで5分間煎った(焙煎工程)。その後、超硬質米の場合は、米の風乾物重量と等量の水および2倍量のトマト果汁に30分間浸漬し、シャープ製電気炊飯器(KS-HA5)によって通常の白米炊飯時と同様に炊飯した(糊化工程)。また、コシヒカリの場合は、米の風乾物重量と等量の水および2倍量のイチゴ果汁に30分間浸漬し、シャープ製電気炊飯器(KS-HA5)によって通常の白米炊飯時と同様に炊飯した(糊化工程)。炊飯後、常温(22℃)で扇風機の風を当てながら24時間風乾し(乾燥工程)、硬化させた後にイワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕した(粉砕工程)。
[Example 6] Tomato and Strawberry Super hard rice “EM72” and good-tasting rice “Koshihikari” were refined with a Satake-made grinding-type rice mill and 450 W with a SUNSONIC electromagnetic cooker (SIC-1400B-KO). Roasted for 5 minutes (roasting process). After that, in the case of ultra-hard rice, immerse it in water equal to the air-dried weight of rice and twice the amount of tomato juice for 30 minutes, and then use a sharp electric rice cooker (KS-HA5) as in ordinary white rice cooking The rice was cooked (gelatinization process). In the case of Koshihikari, the rice is soaked in water equivalent to the air-dried weight of rice and twice the amount of strawberry juice for 30 minutes, and then cooked with a sharp electric rice cooker (KS-HA5) in the same way as when cooking regular white rice. (Gelatinization process). After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and coarsely crushed with Iwatani coffee mill (Milcer), then crushed with Udy cyclone mill ( Crushing step).
このようにして作製した風乾物および粉末を図8に示す。
図8中、Aは「EM72」を焙煎後トマト果汁と混合し糊化・風乾した試料;BはAの粉砕物;Cは「コシヒカリ」を焙煎後イチゴ果汁と混合し糊化・風乾した試料;DはCの粉砕物、を示す。
試料AおよびBはトマト由来の橙色、試料CおよびDはイチゴ由来の薄紅色を呈し、試料AおよびBはトマトの味と香り、試料CおよびDはイチゴの味と香りを有していた。
FIG. 8 shows the air-dried product and powder thus produced.
In FIG. 8, A is a sample obtained by mixing “EM72” with tomato juice after roasting and gelatinizing and air drying; B is a pulverized product of A; C is roasting “Koshihikari” after mixing with strawberry juice and gelatinizing and air drying D shows the pulverized product of C.
Samples A and B had a tomato-derived orange color, samples C and D had a strawberry-derived light red color, samples A and B had a tomato taste and scent, and samples C and D had a strawberry taste and scent.
〔実施例7〕ラスクへの添加例
実施例6で作製したイチゴあるいはトマト含有粉末試料をラスクに振りかけたところ、図9に示すように、粉末無添加の比較例ラスク(試料F、H)に比べて、本発明例の粉末添加ラスク(試料E、G)はそれぞれ鮮やかな薄紅色色または橙色の色調を呈した。
図9中、Eは実施例6で作製したイチゴ含有「コシヒカリ」粉末を添加したラスク(本発明例);Fは粉末無添加のラスク(比較例);Gは実施例6で作製したトマト含有「EM72」粉末を添加したラスク(本発明例);Hは粉末無添加のラスク(比較例)、を示す。
[Example 7] Example of addition to rusks When the strawberry or tomato-containing powder sample prepared in Example 6 was sprinkled on the rusks, as shown in Fig. 9, the comparative example rusks (samples F and H) without addition of powder were used. In comparison, the powder-added rusks (Samples E and G) of the inventive examples each exhibited a bright pale red or orange color tone.
In FIG. 9, E is a rusk containing the strawberry-containing “Koshihikari” powder prepared in Example 6 (invention example); F is a powder-free rusk (comparative example); G is a tomato containing product prepared in Example 6 Rusk to which “EM72” powder was added (Example of the present invention); H represents a rusk to which no powder was added (Comparative Example).
〔実施例8〕焙煎・炊飯の後に乾燥・粉砕する製造方法の検討
超硬質米「EM10」精米をSUNSONIC製電磁調理器(SIC-1400B-KO)によって450Wで4分間焙煎した後(焙煎工程)、米の風乾物重量の1.2倍量の水に浸漬し、通常の白米炊飯時と同様に炊飯した(糊化工程)。炊飯後、扇風機で冷風を当てながら、22℃で24時間風乾した(乾燥工程)。風乾後の試料をイワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕して粉末(試料C、本発明例)を作製した。
[Example 8] Examination of production method of drying and pulverizing after roasting and cooking rice After ultra-hard rice "EM10" polished rice was roasted at 450W for 4 minutes with SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting) Roasting step), dipped in 1.2 times the amount of rice air-dried food, and cooked in the same manner as when cooking ordinary white rice (gelatinization step). After cooking the rice, it was air-dried at 22 ° C for 24 hours while applying cold air with a fan (drying process). The air-dried sample was roughly crushed with an Iwatani coffee mill (Milcer) and then pulverized with a cyclone mill manufactured by Udy to prepare a powder (Sample C, Example of the Invention).
また、工程簡略化のため、炊飯前の焙煎工程を省略したこと以外は上記と同じく炊飯の後に乾燥し、イワタニ製コーヒーミルおよびUdy社製サイクロンミルで粉砕して粉末(試料B、比較例)を作製した。
さらに比較のため、同じ超硬質米を炊飯や焙煎を行わずに粉砕して粉末(試料A、比較例)を作製した。
In addition, for simplification of the process, except that the roasting process before cooking rice is omitted, the powder is dried after cooking in the same manner as described above, and pulverized with a Iwatani coffee mill and a Udy cyclone mill (sample B, comparative example) ) Was produced.
Further, for comparison, the same super-hard rice was pulverized without cooking or roasting to produce a powder (sample A, comparative example).
これら3種類の粉末試料中の食物繊維含量をメガザイム社製「総食物繊維測定キット」(プロスキー法)によって測定した結果を図10に示す。
図10に示すように、試料A、試料B、試料Cの食物繊維含量は、それぞれ5.2%、8.5%、11.2%(全てw/w)であった。この結果から、焙煎後に炊飯(糊化)し、乾燥の後に粉砕するという本発明の基本工程によってのみ、食物繊維含量を最も有効に増加させることが可能であることが分かった。
FIG. 10 shows the results of measuring the dietary fiber content in these three types of powder samples using a “total dietary fiber measurement kit” (Prosky method) manufactured by Megazyme.
As shown in FIG. 10, the dietary fiber contents of Sample A, Sample B, and Sample C were 5.2%, 8.5%, and 11.2% (all w / w), respectively. From this result, it was found that the dietary fiber content can be most effectively increased only by the basic process of the present invention in which rice is cooked (gelatinized) after roasting and pulverized after drying.
〔実施例9〕超硬質米による生地および麺の作製
超硬質米「EM10」精米50gをSUNSONIC製電磁調理器(SIC-1400B-KO)によって170℃で5分間焙煎した(焙煎工程)。この焙煎米50gに、生のイチゴ100gおよび純水60gを加え、1時間浸漬の後、シャープ製電気炊飯器(KS-HA5)によって通常の白米炊飯時と同様に炊飯した(糊化工程)。炊飯後、常温(22℃)で扇風機の風を当てながら24時間風乾し(乾燥工程)、硬化させた後にイワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕した(粉砕工程)。
同様にして、上記焙煎米50gに生のブルーベリー50gと純水60gを加え、1時間浸漬の後、シャープ製電気炊飯器(KS-HA5)によって炊飯した以外は、上記のイチゴ含有粉末と同じ工程でブルーベリー含有粉末を作製した。
[Example 9] Fabrication of dough and noodles using ultra-hard rice 50 g of ultra-hard rice “EM10” polished rice was roasted at 170 ° C. for 5 minutes using a SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting step). 100 g of raw strawberries and 60 g of pure water were added to 50 g of this roasted rice, and after 1 hour of immersion, the rice was cooked in the same way as when cooking ordinary white rice with a sharp electric rice cooker (KS-HA5) (gelatinization process) . After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and coarsely crushed with Iwatani coffee mill (Milcer), then crushed with Udy cyclone mill ( Crushing step).
Similarly, 50g of the above roasted rice is added to 50g of raw blueberries and 60g of pure water, soaked for 1 hour, and then cooked with a sharp electric rice cooker (KS-HA5). Blueberry-containing powder was produced in the process.
このようにして作製した本発明の試料粉末50gを市販強力粉(日清製粉製「カメリア」)50g、食塩0.5gと混合し、純水40gを加え、パナソニック製ホームベーカリー(SD-BM151)の「うどんパスタモード」で30分間混ねつした後、プラスチック袋に入れ、家庭用冷蔵庫に入れて8℃で一晩静置した。翌日、インぺリア製パスタ製造器を用い、厚さ3mmで5回繰り返し圧延し、シートを作製した後、切り刃を用いて2.2mm幅の麺を作製した(試料B、C)。   50 g of the sample powder of the present invention thus prepared was mixed with 50 g of commercial strong powder (Nisshin Flour “Camelia”) and 0.5 g of salt, added with 40 g of pure water, and “Udon” from Panasonic home bakery (SD-BM151) After mixing in “pasta mode” for 30 minutes, it was placed in a plastic bag, placed in a household refrigerator and allowed to stand at 8 ° C. overnight. The next day, using an imperia pasta maker, rolling was repeated 5 times at a thickness of 3 mm to prepare a sheet, and then a 2.2 mm wide noodle was prepared using a cutting blade (samples B and C).
この麺を2gの食塩を含む5Lの湯中で2分間ゆがき、20℃の水で1分間冷却した後、官能検査に供した。
6名の試食者による官能検査の結果、本発明例の試料B及びCは、中力粉のみで調製した比較例の麺(試料A、市販の生うどん)に比べて、食感では同等であったが、イチゴあるいはブルーベリーの風味(味・香り)がきわめて強い、良質の麺との評価であった。外観についても、ブルーベリー(試料B)は薄紫色の気品ある色調であり、イチゴ(試料C)は薄紅色の優れた色調であった。
The noodles were distorted in 5 L of hot water containing 2 g of salt for 2 minutes, cooled with water at 20 ° C. for 1 minute, and then subjected to a sensory test.
As a result of the sensory test by six tasters, the samples B and C of the present invention example are comparable in texture to the noodles of the comparative example (sample A, commercially available raw udon) prepared only with medium strength flour. However, it was evaluated as a high-quality noodle with a very strong strawberry or blueberry flavor (taste / fragrance). Regarding the appearance, blueberry (sample B) had a light purple elegant color tone, and strawberry (sample C) had an excellent light red color tone.
本発明例のイチゴおよびブルーベリーを含む生地の写真を図11に、麺の写真を図12に、官能検査の結果を表1に、それぞれ示す。
図11中、aは下記実施例10で作製した超硬質米「EM10」を用いた副原料無添加の生地;bは実施例3で作製した越後味噌含有粉末を用いて上記と同様に製造した生地;cは下記実施例11で作製した枝豆含有パンの生地;dは実施例3で作製した日向夏蜜柑含有粉末を用いて上記と同様に製造した生地;eは本実施例のイチゴ含有生地;fは本実施例のブルーベリー含有生地、を示す。
図12中、Bはブルーベリー含有超硬質米粉末を50%用いた麺(本発明例);Cはイチゴ含有超硬質米粉末を50%用いた麺(本発明例)、を示す。
A photograph of the dough containing the strawberries and blueberries of the example of the present invention is shown in FIG. 11, a photograph of the noodles is shown in FIG. 12, and the results of the sensory test are shown in Table 1.
In FIG. 11, “a” is a dough with no auxiliary material added using super-hard rice “EM10” produced in Example 10 below; and “b” is produced in the same manner as described above using the Echigo miso-containing powder produced in Example 3. Dough; c is a dough containing edamame bread produced in Example 11 below; d is a dough produced in the same manner as described above using the Hyuga summer tangerine-containing powder produced in Example 3; e is a strawberry-containing dough of this example F represents the blueberry-containing dough of this example.
In FIG. 12, B shows noodles using 50% blueberry-containing super-hard rice powder (invention example); C shows noodles using 50% strawberry-containing super-hard rice powder (invention example).

表1中、数値は6名の評価者が不良から良まで1〜5点で評価した点数の平均値を示す。

In Table 1, the numerical value shows the average value of the scores evaluated by 1 to 5 points from 6 poor to good.
また、これらの麺のレジスタントスターチ含量(w/w%)をメガザイム社製「レジスタントスターチ測定キット」によって測定した。
結果を図13に示す。図13中、Aは小麦粉100%の市販生うどん(比較例);Bはブルーベリー含有超硬質米粉末を50%用いた麺(本発明例);Cはイチゴ含有超硬質米粉末を50%用いた麺(本発明例)、を示す。
図13から、本発明例の麺のレジスタントスターチが、比較例の市販品よりきわめて多いことが分かる。
In addition, the resistant starch content (w / w%) of these noodles was measured with a “resistant starch measurement kit” manufactured by Megazyme.
The results are shown in FIG. In FIG. 13, A is 100% wheat flour commercially available (comparative example); B is noodles using 50% blueberry-containing ultra-hard rice powder (example of the present invention); C is 50% strawberry-containing ultra-hard rice powder Noodles (invention example).
From FIG. 13, it can be seen that the resistant starch of the noodle of the present invention example is much more than the commercial product of the comparative example.
〔実施例10〕各種の穀類による麺
穀類原料として市販中力粉、超硬質米「EM10」精米、高アミロース米「ホシユタカ」精米、または一般良食味米「コシヒカリ」精米を用いて、これらを170℃で5分間焙煎し(焙煎工程)、通常の白米炊飯時と同様に炊飯した後(糊化工程)、冷風を当てて22℃で24時間乾燥させ、老化処理を行った(乾燥工程)。さらに上記の焙煎、炊飯、低温老化処理を繰り返し、イワタニ製コーヒーミル(ミルサー)で粗砕した後、Udy社製サイクロンミルによって粉砕して(粉砕工程)本発明粉末を得た。
また、上記穀類原料を170℃で5分間焙煎し、上記と同様に粉砕して焙煎粉末を得た。
[Example 10] Noodles with various cereals Using commercially available medium strength flour, ultra-hard rice "EM10" polished rice, high amylose rice "Hoshiyutaka" polished rice, or general good-tasting rice "Koshihikari" polished rice, After roasting at ℃ for 5 minutes (roasting process), after cooking rice in the same way as normal white rice cooking (gelatinization process), it was dried at 22 ℃ for 24 hours by applying cold air (drying process) ). Further, the above roasting, cooking rice, and low temperature aging treatment were repeated, coarsely pulverized with an Iwatani coffee mill (Milcer), and then pulverized with a cyclone mill manufactured by Udy (pulverization step) to obtain the present powder.
Further, the cereal raw material was roasted at 170 ° C. for 5 minutes and crushed in the same manner as described above to obtain a roasted powder.
上記の本発明粉末30gおよび焙煎粉末70gを食塩0.5gと混合し、純水40gを加え、パナソニック製ホームベーカリー(SD-BM151)の「うどんパスタモード」で30分間混ねつした後、プラスチック袋に入れ、家庭用冷蔵庫に入れて8℃で一晩静置した。翌日、インぺリア製パスタ製造器を用い、厚さ3mmで5回繰り返し圧延し、シートを作製した後、切り刃を用いて2.2mm幅の麺を作製した。   30g of the present invention powder and 70g of roasted powder are mixed with 0.5g of salt, 40g of pure water is added, and after mixing for 30 minutes in the "Udon pasta mode" of Panasonic home bakery (SD-BM151), plastic bags And placed in a household refrigerator and allowed to stand overnight at 8 ° C. The next day, using an imperia pasta maker, rolling was repeated 5 times at a thickness of 3 mm to prepare a sheet, and then a 2.2 mm width noodle was prepared using a cutting blade.
この麺を2gの食塩を含む5Lの湯中で2分間ゆがき、20℃の水で1分間冷却した後の麺の写真を図14に示す。
図14中、Aは本発明の小麦粉末30%と焙煎小麦粉末70%を用いて製造した麺;Bは本発明の超硬質米粉末30%と焙煎超硬質米粉末70%を用いて製造した麺;Cは本発明の高アミロース米粉末30%と焙煎高アミロース米粉末70%を用いて製造した麺;Dは本発明の良食味米粉末30%と焙煎良食味米粉末70%を用いて製造した麺、を示す。
試料Aは通常の市販のうどんよりやや硬めの食感であり、試料Bは硬くてコシのある食感であり、試料Cはしっかりした弾力のある食感であり、試料Dはきわめて軟らかくてつやのある麺となった。
Fig. 14 shows a photograph of the noodles after the noodles were distorted in 5 L of hot water containing 2 g of salt for 2 minutes and cooled with water at 20 ° C for 1 minute.
In FIG. 14, A is a noodle produced using 30% wheat flour of the present invention and 70% roasted wheat powder; B is 30% ultra hard rice powder of the present invention and 70% roasted ultra hard rice powder. N is manufactured using 30% high amylose rice powder and 70% roasted high amylose rice powder of the present invention; D is 30% good taste rice powder of the present invention and 70% roasted good rice powder. Noodles manufactured using%.
Sample A has a slightly harder texture than normal commercial udon, Sample B has a hard and firm texture, Sample C has a firm and resilient texture, and Sample D is extremely soft and shiny. It became a certain noodle.
これらの麺製造に用いた焙煎・炊飯・低温老化・粉砕穀類粉末は、いずれも糊化度が90%以上であり、食物繊維を6%(w/w)以上、レジスタントスターチを5%以上20%未満(w/w)含み、かつグルコースを65mg/100g以上含んでおり、焙煎穀類粉末と配合して製麺する素材として好適であった。   The roasting, rice cooking, low temperature aging, and pulverized cereal powders used in the production of these noodles all have a gelatinization degree of 90% or more, dietary fiber of 6% (w / w) or more, and resistant starch of 5%. It contains less than 20% (w / w) and contains 65 mg / 100 g or more of glucose, which is suitable as a material for making noodles by blending with roasted cereal powder.
〔実施例11〕パン
超硬質米「EM72」精米50gと良質米「コシヒカリ」精米25gをSUNSONIC製電磁調理器(SIC-1400B-KO)によって170℃で5分間焙煎した(焙煎工程)。この焙煎米75gに、生の冷凍トマトを1/4に切断したもの90g、純水90gを加えて1時間浸漬した後、シャープ製電気炊飯器(KS-HA5)によって通常の白米炊飯時と同様に炊飯した(糊化工程)。炊飯後、常温(22℃)で扇風機の風を当てながら24時間風乾し(乾燥工程)、硬化させた後にイワタニ製コーヒーミル(ミルサー)で粗砕し、次いで、Udy社製サイクロンミルによって粉砕した(粉砕工程)。
Example 11 Bread 50 g of ultra-hard rice “EM72” polished rice and 25 g of good quality rice “Koshihikari” polished rice were roasted at 170 ° C. for 5 minutes using a SUNSONIC electromagnetic cooker (SIC-1400B-KO) (roasting process). After adding 90g of fresh frozen tomatoes cut to 1/4 to 90g of this roasted rice and 90g of pure water and immersing for 1 hour, using a sharp electric rice cooker (KS-HA5) Cooked rice in the same way (gelatinization step). After cooking, air-dried at room temperature (22 ° C) for 24 hours (drying process), hardened and coarsely crushed with Iwatani coffee mill (Milcer), then crushed with Udy Cyclone Mill (Crushing process).
この粉末75gと市販強力粉(日清製粉製「カメリア」)175gとを混合し、純水175g、食塩0.5g、脱脂ミルク4g、無塩バター6g、砂糖8g、パン酵母1.2gを加え、パナソニック製家庭用製パン器(SD-BH101)を用いて食パンを作製した。
同様にして、超硬質米「EM72」50gと良質米「コシヒカリ」25gを原料米として使用し、トマト90gと純水90gの替わりに生の枝豆30gと純水120gを用いた以外は、上記のトマト含有パンと同じ工程によって枝豆含有パンを作製した。
これらのパンの写真を図15に示す。図15中、aはトマト含有パン;bは枝豆含有パン、を示す。
Mix 75g of this powder and 175g of commercial strong powder (Nisshin Flour Mills "Camelia"), add 175g of pure water, 0.5g of salt, 4g of skim milk, 6g of unsalted butter, 8g of sugar, 1.2g of bread yeast, and made by Panasonic Bread was prepared using a home-made bread machine (SD-BH101).
Similarly, except that 50g of super hard rice `` EM72 '' and 25g of good quality rice `` Koshihikari '' were used as raw rice, and 30g of raw green soybeans and 120g of pure water were used instead of 90g of tomato and 90g of pure water. Edamame-containing bread was prepared by the same process as for tomato-containing bread.
Photographs of these breads are shown in FIG. In FIG. 15, a indicates tomato-containing bread; b indicates green soybean-containing bread.
これらのパンの比容積を、アワ種子を用いる植物種子置換法によって測定した。また、テンシプレッサーを用いる多重バイト法によりhardnessおよびtoughnessを測定した(図16)。その結果、トマト含有パンの比容積は4.3、toughnessは345gw/cm、hardnessは2.2kgw/cmであった。また枝豆含有パンの比容積は4.4、toughnessは138gw/cm、hardnessは0.8kgw/cmであり、きわめて軟らかくて食感の良いパンとなった。 The specific volume of these breads was measured by a plant seed replacement method using millet seeds. Further, the hardness and toughness were measured by a multiple bite method using a tensipressor (FIG. 16). As a result, the specific volume of the tomato-containing bread was 4.3, the toughness was 345 gw / cm 2 , and the hardness was 2.2 kgw / cm 2 . Moreover, the specific volume of the edamame-containing bread was 4.4, the toughness was 138 gw / cm 2 , and the hardness was 0.8 kgw / cm 2 , and the bread was extremely soft and textured.
テンシプレッサーを用いる多重バイト法によるhardnessおよびtoughnessの測定結果を図16に示す。図16中、(a)はToughness(gw/cm)の測定結果を;(b)はHardness(gw/cm)の測定結果を示す。また、Aは市販強力粉(日清製粉製「カメリア」)のみを用いて作製した食パン(比較例);Bはトマト含有パン(本発明例);Cは枝豆含有パン(本発明例)、を示す。 FIG. 16 shows measurement results of hardness and toughness by the multi-byte method using a tensipressor. In FIG. 16, (a) shows the measurement result of Toughness (gw / cm 2 ); (b) shows the measurement result of Hardness (gw / cm 2 ). In addition, A is a bread prepared using only commercially available strong flour (“Camelia” manufactured by Nisshin Flour Milling) (comparative example); B is a tomato-containing bread (present invention example); and C is a green soybean-containing bread (present invention example). Show.
これらの2種類の試作パンを、市販の食パンを対照として、6名の試験者で試食して官能検査を行った。その結果、これらのパンは、物理性においては市販の食パンより軟らかく、外観と味については、市販の食パンを上まわる評価であった(表2)。   These two kinds of prototype breads were tasted by six testers and subjected to a sensory test using commercially available breads as controls. As a result, these breads were softer than commercially available breads in physical properties, and the appearance and taste were evaluated to be superior to those of commercially available breads (Table 2).
〔実施例12〕ラスクおよびパン粉
実施例11と同様の方法で、「EM72」のみでなく、超硬質米「EM10」、「EM145」、「EM172」、「EM189」、高アミロース米「ホシユタカ」を使用し、それぞれ良食味米「コシヒカリ」と2:1の重量比で混合し、焙煎、トマトあるいは枝豆と混合炊飯(糊化)、粉砕することによって得られたトマトあるいは枝豆を含む粉末を用いて、本発明の食パンを作製した。
[Example 12] Rusk and bread crumbs In the same manner as in Example 11, not only "EM72" but also super hard rice "EM10", "EM145", "EM172", "EM189", high amylose rice "Hoshiyutaka" Use the powder containing tomato or edamame obtained by mixing with good-tasting rice “Koshihikari” at a weight ratio of 2: 1, roasting, mixing rice with tomato or edamame (gelatinization), and grinding. Thus, the bread of the present invention was produced.
この食パンを80℃で3時間熱風乾燥して作製した本発明のラスクは、水分含量が3.2%であり、サクサクした食感と、トマトあるいは枝豆の良好な風味(味・香り)および外観(橙色と薄緑色)を有していた。このラスクを室温で1カ月間放置した後も、微生物は繁殖せず、サクサクした食感も保持されていた。   The rusk of the present invention prepared by drying this bread for 3 hours at 80 ° C with hot air has a moisture content of 3.2%, and has a crisp texture and a good tomato or green soybean flavor (taste / fragrance) and appearance (orange) And light green). Even after the rusk was left at room temperature for 1 month, the microorganisms did not propagate and the crispy texture was maintained.
また、上記のようにして作製したラスクをイワタニ製コーヒーミル(ミルサー)によって粗砕し、本発明のパン粉とした(図17)。
図17中、Aは市販のパン粉;Bは「EM10」と「コシヒカリ」を用いトマトを含む本発明のパン粉;Cは「ホシユタカ」と「コシヒカリ」を用いトマトを含む本発明のパン粉;Dは「EM72」と「コシヒカリ」を用いトマトを含む本発明のパン粉;Eは「EM145」と「コシヒカリ」を用い枝豆を含む本発明のパン粉;Fは「EM172」と「コシヒカリ」を用い枝豆を含む本発明のパン粉;Gは「EM189」と「コシヒカリ」を用い枝豆を含む本発明のパン粉、を示す。
Moreover, the rusks produced as described above were coarsely crushed by a coffee mill (Mirther) made by Iwatani to obtain bread crumbs of the present invention (FIG. 17).
In FIG. 17, A is a commercially available bread crumb; B is a bread crumb of the present invention containing tomato using “EM10” and “Koshihikari”; C is a bread crumb of the present invention containing tomato using “Hoshi Yutaka” and “Koshihikari”; Bread crumbs of the present invention containing tomato using “EM72” and “Koshihikari”; E crumbs of the present invention using “EM145” and “Koshihikari” containing edamame; F including edamame using “EM172” and “Koshihikari” The bread crumbs of the present invention; G represents the bread crumbs of the present invention containing edamame using "EM189" and "Koshihikari".
これらのパン粉はトマトあるいは枝豆の風味があり、調理に適していた。特に、小麦薄力粉バッターとともに豚肉を包んで180℃のキャノーラ油によって油ちょうして得られるトンカツは、トマトあるいは枝豆の風味があり、しかも、ジエチルエーテルを用いたソックスレー抽出法で測定した吸油率が、それぞれ9.6%(EM10)、24.1%(ホシユタカ)、14.5%(EM72)、10.1%(EM145)、11.5%(EM172)、19.4%(EM189)と、市販のパン粉を用いたトンカツの38.7%に比べて著しく低いという特徴があった。   These bread crumbs had a tomato or green soybean flavor and were suitable for cooking. In particular, the tonkatsu obtained by wrapping pork with wheat flour flour batter and 180 ° C canola oil has a tomato or green soybean flavor, and the oil absorption measured by Soxhlet extraction method using diethyl ether, 9.6% (EM10), 24.1% (Hoshiyutaka), 14.5% (EM72), 10.1% (EM145), 11.5% (EM172), 19.4% (EM189) compared to 38.7% of tonkatsu using commercially available bread crumbs It was markedly low.
〔実施例13〕寒天ゼリー菓子
実施例2及び実施例3で作製したブルーベリー、イチゴ、トマト、日向夏蜜柑配合本発明粉末それぞれ6gに、グラニュー糖4g、粉末寒天1g、純水150gを加えて4種類の液を調製し、ガスコンロを用いて2分間沸騰させた後、弱火で3分間加熱した。これらの寒天溶液を型枠に入れ、冷ました後に冷蔵庫に入れて固めて寒天ゼリーを得た(図18)。
[Example 13] Agar jelly confectionery Incorporated with blueberries, strawberries, tomatoes and Hinata Natsumikan produced in Examples 2 and 3, 6g of the present invention powder 4g of granulated sugar, 1g of powdered agar and 150g of pure water 4 Various liquids were prepared, boiled for 2 minutes using a gas stove, and then heated for 3 minutes on low heat. These agar solutions were put in a mold, cooled, and then put in a refrigerator to harden to obtain agar jelly (FIG. 18).
これらのゼリーの製造に用いた粉末の写真を図18の縦a列に、出来上がったゼリーの写真を図18の縦b列に示す。
図18中、横のA行はブルーベリー含有超硬質米粉末;B行はイチゴ含有超硬質米粉末;C行はトマト含有超硬質米粉末;D行は日向夏蜜柑含有超硬質米粉末、を示す。
これらのゼリーはそれぞれ薄紫色(ブルーベリー)、ピンク色(イチゴ)、橙色(トマト)、アイボリー色(夏蜜柑)の気品ある色調であり、ブルーベリー、イチゴ、トマト、夏蜜柑の強い風味(味・香り)を有していた。
The photograph of the powder used for manufacture of these jelly is shown in the vertical a column of FIG. 18, and the photograph of the completed jelly is shown in the vertical b column of FIG.
In FIG. 18, the horizontal row A represents a super hard rice powder containing blueberries; the row B represents a super hard rice powder containing strawberries; the row C represents a super hard rice powder containing tomatoes; and row D represents an ultra hard rice powder containing summer honey tangerine. .
Each of these jelly has a light purple (blueberry), pink (strawberry), orange (tomato), and ivory (summer tangerine) tones. Blueberries, strawberries, tomatoes and summer tangerine have a strong flavor (flavor and flavor). ).
〔実施例14〕ラスクのトッピング
実施例2及び実施例3で作製したブルーベリー、イチゴ、トマト、日向夏蜜柑配合本発明粉末を、バターを塗ったラスクにそれぞれ振りかけたところ、図18cに示すような強い着色を示した。
これらの粉末を添加したラスクの写真を図18の縦c列に示す。図18中、横のA行はブルーベリー含有「EM10」粉末;B行はイチゴ含有「EM10」粉末;C行はトマト含有「EM10」粉末;D行は日向夏蜜柑含有「EM10」粉末、を示す。
[Example 14] Topping of rusk When the present invention powder containing blueberries, strawberries, tomatoes and Hinata Natsumikan prepared in Examples 2 and 3 was sprinkled on buttered rusks, as shown in FIG. 18c. It showed strong coloring.
Photographs of rusks to which these powders are added are shown in column c of FIG. In FIG. 18, the horizontal row A shows blueberry-containing “EM10” powder; row B shows strawberry-containing “EM10” powder; row C shows tomato-containing “EM10” powder; row D shows Hinata Natsumikan-containing “EM10” powder. .
〔実施例15〕アイスクリーム
鍋に、牛乳500g、生クリーム60g、バター25gおよび実施例2、3で作製したブルーベリー、イチゴ、日向夏蜜柑を含有する3種類の超硬質米焙煎炊飯粉末100gを加えて3種類の牛乳液を調製し、沸騰する直前まで煮た。ボールに卵黄6個、砂糖100gを入れ、泡立て器でよく混ぜた。沸騰直前の前記牛乳液に、この泡立てた卵黄液を少量ずつ加え、中火にかけた。とろみがつくまで木杓子で混ぜた後、ガーゼで裏ごしし、金属製バットに流し込み冷凍庫に入れて冷却固化させた。冷却固化した物を泡立て器でつぶしながらかき混ぜ、この操作を2,3回繰り返してきめ細かなアイスクリームとした。
これらの3種類のアイスクリームは、それぞれ、本発明例のブルーベリー、イチゴ、日向夏蜜柑の色調と風味(味・香り)が加わり、独特の食味を呈した。
[Example 15] Ice cream 500 g of milk, 60 g of fresh cream, 25 g of butter and 100 g of 3 types of super hard rice roasted rice flour containing blueberries, strawberries and Hyuga summer tangerine prepared in Examples 2 and 3 In addition, three types of milk liquids were prepared and boiled until just before boiling. Put 6 yolks and 100g sugar in a bowl and mix well with a whisk. The foamed egg yolk liquid was added little by little to the milk liquid just before boiling, and it was put on a medium heat. After mixing with wooden coconut until it thickened, it was backed with gauze, poured into a metal vat, put into a freezer and allowed to cool and solidify. The cooled and solidified product was stirred while being crushed with a whisk, and this operation was repeated a few times to make a fine ice cream.
Each of these three types of ice cream added a color tone and flavor (taste / fragrance) of the blueberries, strawberries, and Hinata Natsume of the present invention, and exhibited a unique taste.
〔実施例16〕味噌入り餃子の皮
市販の強力粉50gに、実施例3で作製した本発明例の越後味噌入り超硬質米粉末を50g加え、さらに純水45g、食塩1gを加えて80回こねた。冷蔵庫に入れて1時間放置した後、のし棒を用いて延ばした。この生地に餃子の具材を包み、フライパンで焼き上げた結果、外側が味噌味の独特の餃子となった。
[Example 16] Dumplings with miso dumplings 50 g of super hard rice powder with Echigo miso of Example of the present invention prepared in Example 3 was added to 50 g of commercially available strong flour, and 45 g of pure water and 1 g of salt were further added to knead 80 times. It was. After putting it in the refrigerator and leaving it for 1 hour, it was extended using a stick. This dough was wrapped in dumpling ingredients and baked in a frying pan. As a result, the outside became a unique dumpling with miso taste.
〔実施例17〕カロリー強化乳酸発酵食品
市販のヨーグルト100gに、実施例11で作製した枝豆含有超硬質米焙煎炊飯粉末30g、あるいは実施例2で作製したトマト含有超硬質米焙煎炊飯粉末30gを加えて混合し、泡立てた卵白100gを加え、直径5cm、深さ3cmの型枠に流し込み、(株)アイラ製凍結乾燥機(FD-1000e)を用いて凍結乾燥した。乾燥後の食品は、サクサクした食感を有し、手軽で美味しく、満腹感の得られる朝食用シリアル食品に好適であった。
[Example 17] Calorie-enhanced lactic acid fermented food 30 g of edamame-containing ultra-hard rice roasted rice powder prepared in Example 11 or 30 g of tomato-containing ultra-hard rice roasted rice powder prepared in Example 2 was added to 100 g of commercially available yogurt. And 100 g of foamed egg white was added, poured into a 5 cm diameter and 3 cm deep mold, and lyophilized using a freeze dryer (FD-1000e) manufactured by Ira. The dried food product was suitable for a breakfast cereal food product that had a crispy texture, was simple and delicious, and provided a feeling of fullness.
〔実施例18〕天ぷら用バッター
実施例1で作製した超硬質米「EM10」焙煎炊飯老化粉末200gに純水300gと卵1個を加え、かき混ぜてエビ天ぷら用衣とした。比較対照のため、市販薄力粉、市販もち米粉末各200gに純水240gおよび卵1個を加えて、同様に天ぷら用衣とした。自動油揚げ器(象印製家庭用電気フライヤーEFK-A10型)を用いて180℃のキャノーラ油で5分間油ちょうした。
[Example 18] Batter for tempura 300 g of pure water and 1 egg were added to 200 g of the super hard rice “EM10” roasted rice aging powder produced in Example 1, and the mixture was agitated to prepare a shrimp tempura garment. As a comparative control, 240 g of pure water and 1 egg were added to 200 g of commercially available flour and glutinous rice powder, respectively. Using an automatic fryer (Zojirushi household electric fryer EFK-A10 type), it was oiled with canola oil at 180 ° C for 5 minutes.
衣の吸油量をジエチルエーテルを用いたソックスレー抽出法により測定した結果、比較対照の薄力粉が42%、もち米粉では45%であったのに対し、本発明例の焙煎炊飯老化粉末天ぷら粉(EM10)の場合は18%と、吸油率がきわめて低く、天ぷらの食感もパリパリとしてきわめて優れていた。   As a result of measuring the oil absorption amount of the garment by the Soxhlet extraction method using diethyl ether, the low-power flour of the comparative control was 42% and the glutinous rice flour was 45%, whereas the roasted rice cooked aging powder tempura powder of the present invention example ( In the case of EM10), the oil absorption rate was 18%, and the texture of tempura was extremely excellent as crispy.
〔実施例19〕即席麺
実施例1で作成した超硬質米「EM10」焙煎炊飯老化粉末30gに純水45gを加えて練り、中火で10分間蒸した糊化組成物に、上記焙煎炊飯老化粉末70gを加えてさらに練り上げ、プラスチック袋に入れ、家庭用冷蔵庫に入れて8℃で一晩静置した。翌日、インペリア製パスタ製造器を用い、厚さ3mmで3回繰り返し圧延し、シートを作製した後、切り刃を用いて2.2mm幅の麺を作製した。この麺を、自動油揚げ器(象印製家庭用電気フライヤーEFK-A10型)を用いて180℃のキャノーラ油で5分間油ちょうし、即席麺を作製した。
また、高アミロース米「ホシユタカ」を用いて実施例1と同じ製法で作製した本発明例の焙煎炊飯老化粉末を用いて、同様の工程で即席麺を作製した。
[Example 19] Instant noodles The ultra-hard rice “EM10” prepared in Example 1 30 g of roasted rice aging powder was mixed with 45 g of pure water, kneaded and steamed for 10 minutes on medium heat. 70g of cooked rice aging powder was added and further kneaded, placed in a plastic bag, placed in a household refrigerator and allowed to stand overnight at 8 ° C. The next day, using an imperia pasta maker, rolling was repeated 3 times with a thickness of 3 mm to prepare a sheet, and then a cutting blade was used to prepare a noodle having a width of 2.2 mm. The noodles were squeezed with canola oil at 180 ° C. for 5 minutes using an automatic fryer (Zojirushi household electric fryer EFK-A10 type) to produce instant noodles.
Moreover, instant noodles were produced in the same process using the roasted rice aging powder of the example of the present invention produced using the high amylose rice “Hoshiyutaka” by the same production method as in Example 1.
これらの本発明例の即席麺は、市販中力粉のみで調製した比較例の即席麺に比べて、油ちょう時の油吸収率が低く、湯戻しした際の麺の色調が優れており、きわめて良好な食感であった。   The instant noodles of these examples of the present invention have a low oil absorption rate when dipping oil compared to the instant noodles of comparative examples prepared only with commercially available medium flour, and the color tone of the noodles when reconstituted with hot water is excellent. The texture was very good.
〔実施例20〕ハイアミロースコーン
市販のハイアミロースコーン(アミロース含量が70%)を原料とし、精白しなかったこと以外は実施例1と同様にして焙煎、炊飯(糊化)、風乾、粉砕して粉末試料Aを得た。この粉末試料と、コシヒカリ精米を粉砕することにより調製したコシヒカリ精米粉末試料Bを等量混合して、混合粉末試料Cとした。
[Example 20] High amylose corn Roasted, cooked rice (gelatinized), air-dried, pulverized in the same manner as in Example 1 except that commercially available high amylose corn (amylose content: 70%) was used as a raw material and it was not refined. Thus, a powder sample A was obtained. An equal amount of this powder sample and Koshihikari polished rice powder sample B prepared by pulverizing Koshihikari polished rice were mixed to obtain mixed powder sample C.
この混合粉末試料Cは、メガザイム社製「レジスタントスターチ測定キット」によるレジスタントスターチ含量が24.3%であった。
この混合粉末試料Cを原料として、実施例9と同様に等量の強力粉と混合して麺を作製したところ、レジスタントスターチ含量が高すぎるために生地が切れやすくて製麺性が悪い上に、ゆであがり後の麺の食感も硬すぎるため、不適当であった。
This mixed powder sample C had a resistant starch content of 24.3% according to "Resistant Starch Measurement Kit" manufactured by Megazyme.
Using this mixed powder sample C as a raw material, noodles were prepared by mixing with an equal amount of strong powder in the same manner as in Example 9, and because the resistant starch content was too high, the dough was easily cut and the noodle-making properties were poor. Since the texture of the noodles after boiled was too hard, it was inappropriate.
これに対し、上記粉末試料Aとコシヒカリ精米粉末試料Bとを3:7の割合に配合した混合粉末試料Dのレジスタントスターチ含量は15.8%であった。
この混合粉末試料Dを用いて、実施例9と同じ条件で作製した麺は、製麺作業性が良好である上に、ゆで麺の食感も良好であり、製麺に適していた。
On the other hand, the resistant starch content of mixed powder sample D in which powder sample A and Koshihikari polished rice powder sample B were blended at a ratio of 3: 7 was 15.8%.
Using this mixed powder sample D, noodles produced under the same conditions as in Example 9 had good noodle making workability and good texture of boiled noodles, and were suitable for noodle making.
〔実施例21〕ぽんせんべい
実施例2で作製したトマトあるいはイチゴ含有の超硬質米「EM10」粉末それぞれ6gに食塩0.1gを加え、タチバナ機械(株)製のぽんせんべい製造機を用い、火力としてプロパンガスコンロを用いて膨化することにより、本発明のぽんせんべいを作製した。
これらのぽんせんべいは、それぞれトマトあるいはイチゴの風味(味・香り)のある特徴的なぽんせんべいとなった。
また、焙煎、炊飯、乾燥等の加工を施していない生の「EM10」精白米粉末6gを対照として使用し、上記と同様にしてぽんせんべいを作製した。
[Example 21] Ponsenbei Added to each 6 g of tomato or strawberry-containing super hard rice "EM10" powder prepared in Example 2, 0.1 g of salt was added, and using a Ponsenbei machine manufactured by Tachibana Machinery Co., Ltd. Ponsenbei of the present invention was produced by expanding using a propane gas stove.
Each of these ponsenbe became characteristic ponsenbe with a tomato or strawberry flavor (taste / fragrance).
Also, 6 g of raw “EM10” polished rice powder that had not undergone processing such as roasting, cooking, or drying was used as a control, and a rice cracker was prepared in the same manner as described above.
上記のぽんせんべいを図19に示す。
図19中、Aは生の「EM10」粉末を用いた副原料無添加のぽんせんべい(比較例);Bはイチゴ含有「EM10」粉末を用いたぽんせんべい(本発明例);Cはトマト含有「EM10」粉末を用いたぽんせんべい(本発明例)、を示す。
The above ponsenbei is shown in FIG.
In FIG. 19, A is a raw EM10 powder-free ponsenbei with no additional ingredients (comparative example); B is a strawberry-containing EM10 powder (invention example); C is tomato-containing Ponsenbei (example of the present invention) using “EM10” powder is shown.
〔実施例22〕焙煎と糊化粘度特性
超硬質米「EM10」の精米を450Wで4分間焙煎した後に(焙煎工程)通常の白米炊飯時と同様に炊飯し(糊化工程)、さらに450Wで4分間焙煎して乾燥・老化させ(乾燥工程)、イワタニ製コーヒーミル(ミルサー)で粗砕し、次いで、Udy社製サイクロンミルによって粉砕(粉砕工程)することにより、本発明例の試料粉末(EM10精米炊飯後焙煎)を得た。
また、「EM10」の玄米を37℃の温水に18時間浸漬することにより得た発芽玄米について、上記と同様に焙煎・糊化・焙煎(乾燥)・粉砕処理することにより、本発明例の試料粉末(EM10発芽玄米炊飯後焙煎)を得た。
[Example 22] Roasting and gelatinization viscosity characteristics After roasting polished rice of ultra-hard rice "EM10" at 450W for 4 minutes (roasting process), rice is cooked in the same manner as during ordinary white rice cooking (gelatinization process), Furthermore, it is roasted at 450W for 4 minutes, dried and aged (drying process), coarsely crushed with Iwatani coffee mill (Milcer), and then pulverized (pulverized process) with a cyclone mill manufactured by Udy. Sample powder (roasted after EM10 polished rice) was obtained.
In addition, the germinated brown rice obtained by immersing the brown rice of “EM10” in warm water at 37 ° C. for 18 hours is roasted, gelatinized, roasted (dried), and pulverized in the same manner as described above, thereby giving an example of the present invention. Sample powder (EM10 germinated brown rice after roasting) was obtained.
上記の2種類の粉末試料に加えて、「EM10」の精米(EM10精米)、前記発芽玄米(EM10発芽玄米)および玄米(EM10玄米)を、上記と同様にイワタニ製コーヒーミルとUdy社製サイクロンミルによって粉砕した比較例試料の合計5点の試料について、ラピッドビスコアナライザーを用いて糊化粘度特性を調べた。   In addition to the above two types of powder samples, EM10 milled rice (EM10 milled rice), the germinated brown rice (EM10 germinated brown rice) and brown rice (EM10 brown rice) in the same manner as above, Iwatani coffee mill and Udy cyclone The gelatinization viscosity characteristics of a total of five samples of the comparative example samples pulverized by a mill were examined using a rapid visco analyzer.
ラピッドビスコアナライザーによる糊化粘度特性の測定は、測定用アルミカップに米粉3g(乾物重量)と水25mlを入れ、攪拌しながら温度を上げていき、一定温度の高温である時間保持した後、温度を下げていくという温度変化を与え、その間の粘度変化を測定することにより行われる。
今回の測定条件は、50℃から始め、4分間かけて93℃まで昇温し、93℃で7分間保持し、再び4分間かけて50℃まで降温し、50℃で3分間保持して終了した。
昇温により糊化して米粉液の粘度は上昇し、粘度が最高に達した(最高粘度)後低下する(最低粘度)。その後温度が低下すると、再び粘度は上昇し、終了時の粘度が最終粘度である。
Measurement of gelatinization viscosity characteristics with a Rapid Visco Analyzer is performed by adding 3 g of rice flour (dry weight) and 25 ml of water to an aluminum cup for measurement, raising the temperature while stirring, holding the temperature for a certain period of time, and then maintaining the temperature. This is performed by giving a temperature change of lowering the viscosity and measuring the viscosity change during that time.
Measurement conditions for this time start at 50 ° C, increase to 93 ° C over 4 minutes, hold at 93 ° C for 7 minutes, decrease to 50 ° C over 4 minutes, hold at 50 ° C for 3 minutes and finish did.
It is gelatinized by the temperature rise, the viscosity of the rice flour increases, and decreases after the viscosity reaches the maximum (maximum viscosity) (minimum viscosity). When the temperature subsequently decreases, the viscosity increases again, and the final viscosity is the final viscosity.
糊化粘度特性の測定結果を表3に示す。
表3に示されるように、本発明例では、本発明の加工を施していない精米、玄米、発芽玄米の糊化特性と比較して、焙煎及び調理加工(糊化)を施すことによって、最高粘度(Peak Viscosity)および最終粘度(Final Viscosity)が著しく低下しており、試料のデンプンの糊化が進行し、老化が抑制されていることが明らかとなった。
Table 3 shows the measurement results of the gelatinization viscosity characteristics.
As shown in Table 3, in the present invention example, compared with the gelatinization characteristics of polished rice, brown rice, germinated brown rice not subjected to the processing of the present invention, by performing roasting and cooking processing (gelatinization), It was revealed that the maximum viscosity (Peak Viscosity) and the final viscosity (Final Viscosity) were remarkably decreased, and the gelatinization of the starch of the sample progressed and the aging was suppressed.
表3中、Peak 1は最高粘度(Peak Viscosity)、Trough 1は最低粘度であり、Final Viscは最終粘度(Final Viscosity)、を示す。 In Table 3, Peak 1 is the highest viscosity (Peak Viscosity), Trough 1 is the lowest viscosity, and Final Visc is the final viscosity (Final Viscosity).
〔実施例23〕普通米の天ぷら用バッター
実施例1と同様に作製したうるち米「コシヒカリ」焙煎炊飯老化粉末200gに純水300gと卵1個を加え、かき混ぜてエビ天ぷら用衣とした。比較対照のため、市販薄力粉、市販もち米粉末各200gに純水240gおよび卵1個を加えて、同様に天ぷら用衣とした。自動油揚げ器(象印製家庭用電気フライヤーEFK-A10型)を用いて180℃のキャノーラ油で5分間油ちょうした。
[Example 23] Batter for ordinary rice tempura To 300 g of roasted rice “Koshihikari” roasted rice aging powder prepared in the same manner as in Example 1, 300 g of pure water and one egg were added and stirred to prepare a shrimp tempura garment. As a comparative control, 240 g of pure water and 1 egg were added to 200 g of commercially available flour and glutinous rice powder, respectively. Using an automatic fryer (Zojirushi household electric fryer EFK-A10 type), it was oiled with canola oil at 180 ° C for 5 minutes.
衣の吸油量をジエチルエーテルを用いたソックスレー抽出法により測定した結果、比較対照の薄力粉が42%、もち米粉では45%であったのに対し、本発明例の焙煎炊飯老化粉末(コシヒカリ)の場合は23%と、吸油率がきわめて低く、天ぷらの食感もパリパリとしてきわめて優れていた。   As a result of measuring the oil absorption of the garment by the Soxhlet extraction method using diethyl ether, it was 42% for the comparative weak flour and 45% for the glutinous rice flour, whereas the roasted rice aging powder of the present invention example (Koshihikari) In the case of, the oil absorption rate was very low at 23%, and the texture of tempura was very excellent as crispy.
〔実施例24〕普通米の即席麺
実施例1と同様に作成したうるち米「コシヒカリ」焙煎炊飯老化粉末30gに純水45gを加えて練り、中火で10分間蒸した糊化組成物に、上記焙煎炊飯老化粉末70gを加えてさらに練り上げ、プラスチック袋に入れ、家庭用冷蔵庫に入れて8℃で一晩静置した。翌日、インペリア製パスタ製造器を用い、厚さ3mmで3回繰り返し圧延し、シートを作製した後、切り刃を用いて2.2mm幅の麺を作製した。この麺を、自動油揚げ器(象印製家庭用電気フライヤーEFK-A10型)を用いて180℃のキャノーラ油で5分間油ちょうし、即席麺を作製した。
[Example 24] Instant noodles of plain rice Noodle rice “Koshihikari” prepared in the same manner as in Example 1 was mixed with 30 g of roasted rice aging powder, kneaded with 45 g of pure water, and steamed for 10 minutes on medium heat. 70 g of the above roasted rice aging powder was added and further kneaded, placed in a plastic bag, placed in a household refrigerator and allowed to stand at 8 ° C. overnight. The next day, using an imperia pasta maker, rolling was repeated 3 times with a thickness of 3 mm to prepare a sheet, and then a cutting blade was used to prepare a noodle having a width of 2.2 mm. The noodles were squeezed with canola oil at 180 ° C. for 5 minutes using an automatic fryer (Zojirushi household electric fryer EFK-A10 type) to produce instant noodles.
本発明例の焙煎炊飯老化粉末(コシヒカリ)を用いた即席麺は、市販中力粉のみで調製した比較例の即席麺に比べて、油ちょう時の油吸収率が低く、湯戻しした際の麺の色調が優れており、きわめて良好な食感であった。   Instant noodles using the roasted cooked rice aging powder (Koshihikari) of the present invention example, when compared with the instant noodles of comparative examples prepared only with commercially available medium-powder flour, the oil absorption rate at the time of oiling is low, The noodles were excellent in color tone and had a very good texture.
パン、麺、菓子などの加工食品では、物性や呈味性に基づくおいしさが重要であるが、消費者は、おいしさに加えて、色調などの外観的特徴や、肥満防止、糖尿病発症予防などの生理機能性も求めるようになっている。
従来、米飯や麦飯などとして粒食されてきた米や大麦等を粉末化して加工食品とするに際し、おいしさ、生理機能性、外観などの価値を高めるための加工技術が必要とされており、本発明技術によって外観、おいしさ、生理機能性のすべてにおいて優れた粉末および当該粉末を原料とするパン、麺、菓子などが製造可能となるので、本発明技術は、食品産業において、幅広く利用されることが予想される。
In processed foods such as bread, noodles, and confectionery, deliciousness based on physical properties and taste is important, but in addition to deliciousness, consumers also have appearance characteristics such as color tone, obesity prevention, diabetes prevention Physiological functionality such as is also required.
In the past, when processing rice, barley, etc. that have been eaten as rice or barley rice into powdered processed foods, processing technology is required to increase the value of taste, physiological functionality, appearance, etc. The inventive technology makes it possible to produce powders that are excellent in appearance, deliciousness, and physiological functions, and bread, noodles, confectionery, etc. using the powders as raw materials. Therefore, the inventive technology is widely used in the food industry. It is expected that.

Claims (4)

  1. 高アミロース米及び/または超硬質米の精白物を焙煎した後に炊飯し、乾燥して粉砕することを特徴とする食用粉末の製造方法。   A method for producing an edible powder, comprising: roasting a high-amylose rice and / or ultra-hard rice refined rice, cooking rice, drying and crushing.
  2. 高アミロース米及び/または超硬質米の精白物を焙煎した後に、天然色素含有素材、食物繊維含有素材、及び呈味性素材からなる群より選ばれた一つまたはそれ以上の食品素材とともに混合炊飯し、乾燥して粉砕することを特徴とする食用粉末の製造方法。   After roasting high-amylose rice and / or ultra-hard rice refined product, mixed with one or more food materials selected from the group consisting of natural pigment-containing materials, dietary fiber-containing materials, and taste-tasting materials A method for producing an edible powder comprising cooking rice, drying and pulverizing.
  3. 請求項1または2に示す方法により食用粉末を製造し、当該食用粉末を用いることを特徴とする加工食品の製造方法。 An edible powder is produced by the method according to claim 1 or 2, and the edible powder is used.
  4. 加工食品がパン、麺状食品、菓子または天ぷら粉である請求項に示す加工食品の製造方法。 The method for producing a processed food according to claim 3 , wherein the processed food is bread, noodle-like food, confectionery or tempura.
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