JP7235604B2 - Method for producing constipation improving agent and constipation improving agent - Google Patents

Description

TECHNICAL FIELD The present invention relates to a bowel movement improving agent, a method for producing processed rice having bowel movement improving action or its pulverized product, and a processed product thereof.

Recently, an increasing number of people are suffering from problems in the intestinal environment, such as constipation and diarrhea, due to changes in eating habits, stress, lack of exercise, unreasonable diets, and the like. Constipation is one of the unpleasant symptoms, not only bloating and pain, but also indirectly causing beauty and health problems such as acne, rough skin, stiff shoulders, and headaches.

According to the Japanese Society of Gastroenterology, constipation can be described as "a state in which defecation is reduced to about once every few days, the defecation interval is irregular, and the water content of the stool is low."
Methods for relieving constipation include methods of improving lifestyle habits such as moderate exercise and active intake of fiber, as well as methods of ingesting foods and medicines aimed at relieving constipation.

Ingestion of pharmaceuticals, ie, laxatives, has an immediate effect, but is not suitable for long-term continuous use in many cases, and also has the disadvantage of not being able to control bowel movements.

Foods include, for example, dietary fiber. However, there are various types of dietary fibers depending on their origin, and the expected effects are not uniform. In addition, there were many cases where it was necessary to devise ways of ingestion and forms. For this reason, considerations other than dietary fiber are underway.

For example, Japanese Patent Application Laid-Open No. 2004-155727 (Patent Document 1) describes roasted grains selected from soybeans, barley, brown rice, glutinous rice, millet, chestnuts, millet, and corn, water-soluble dietary fiber, and oligo Disclosed is a laxative-improving composition containing sugars, tea polyphenols, and lactic acid bacteria in a certain mass ratio. Here, in addition to dietary fiber, roasted grains and the like are used.

High-amylose rice refers to rice that contains a large amount of amylose, and it is known that long-grain rice such as indica rice is common, and because it has a high gelatinization temperature, it tends to age after cooking and is slow to be decomposed by digestive enzymes. Since high-amylose rice is less sticky, it may not suit the tastes of Japanese people when it is used as boiled rice, but it is expected to have different characteristics from medium-amylose rice, which is a staple food. Therefore, the use of high-amylose rice is still desired.

Various reports focusing on the functionality of high-amylose rice have been made so far.
For example, Japanese Patent Application Laid-Open No. 2005-328776 (Patent Document 2) describes the action of high-amylose rice to suppress blood sugar elevation.

In addition, Japanese Patent Application Laid-Open No. 2012-044919 (Patent Document 3) discloses a processing method in which high-amylose rice grains (rice grains having an amylose content of 20% by weight or more in starch) are wet-heat treated and pulverized. disclosed. It has been reported that this makes it possible to reduce the lipase activity, control the particle size distribution of rice flour, and control the degree of gelatinization.

Regarding wet heat treatment of rice grains or starch, for example, there are the following disclosures. That is, Japanese Patent Application Laid-Open No. 10-279487 (Patent Document 4) discloses that a material obtained by subjecting starch having an amylose content of 30% by weight or more to wet heat treatment exhibits a lipid metabolism improving action. Japanese Patent Application Laid-Open No. 2003-102408 (Patent Document 5) discloses that uncooked rice is soaked in a proteolytic enzyme solution and then subjected to wet heat treatment. However, the former involves subjecting starch or its derivatives to wet heat treatment, and the effect of improving lipid metabolism is completely different from the effect of improving bowel movements. The latter does not mention the content of amylose in the uncooked rice used, and does not describe anything about the effect of improving bowel movements.

Therefore, to the best of the present inventor's knowledge, no report has been made regarding the laxation-improving action associated with high-amylose rice or wet heat treatment.

JP-A-2004-155727 JP 2005-328776 A JP 2012-044919 A JP-A-10-279487 Japanese Patent Application Laid-Open No. 2003-102408

The present inventors have recently unexpectedly found that when high-amylose rice, here rice grains with an amylose content in starch of 20% by weight or more, is subjected to wet heat treatment, an effect of improving laxation can be obtained. . In addition, the present inventors have also found that moist heat-treated high-amylose rice has an effect of improving shelf life, and furthermore, in the case of brown rice in particular, it has improved rice-cooking aptitude. It was an unexpected surprise that we were able to provide a food that has a new taste, flavor, texture, etc. superior to or different from the conventional one, and yet has an effect of improving bowel movements. The present invention is based on these findings.

Accordingly, an object of the present invention is to provide a laxative improver obtained by using high-amylose rice, processed rice or its pulverized product having laxative-improving action, and processed products using the same.

That is, according to the present invention, the following inventions are provided.

<1> An agent for improving bowel movements, comprising processed rice obtained by moist-heat-treating rice grains having an amylose content in starch of 20% by weight or more, or a pulverized product thereof.

<2> In the laxative improving agent of <1>, the moist heat treatment is preferably performed by steam treatment under a pressure condition of 0.05 to 0.5 MPa for 1 to 60 minutes.

<3> In the laxative improving agent of <1> or <2>, the rice grains are preferably non-glutinous brown rice.

<4> In the agent for improving bowel movement according to any one of <1> to <3>, the improvement in bowel movement preferably means the improvement in constipation by shortening the passage time of ingested food through the gastrointestinal tract.

<5> A method for producing processed rice or a pulverized product thereof having laxative-improving action, characterized by subjecting rice grains having an amylose content of 20% by weight or more in starch to a moist heat treatment and, if necessary, to a pulverization treatment. .

<6> In the method of <5>, the wet heat treatment is preferably steam treatment for 1 to 60 minutes under a pressure condition of 0.05 to 0.5 MPa.

<7> In the method of <5> or <6>, the rice grains are preferably non-glutinous brown rice.

<8> In any one of the methods <5> to <7>, the action of improving bowel movements is preferably an action of improving constipation by shortening the transit time of ingested food through the digestive tract.

<9> Processed rice or its pulverized product obtained by the method according to any one of <5> to <8>.

<10> A processed product obtained by using the laxative improving agent according to any one of <1> to <4>, or the processed rice obtained by the method according to any one of <5> to <8> or a pulverized product thereof. .

<11> A method for improving rice-cooking suitability of rice grains, characterized by subjecting rice grains having an amylose content of 20% by weight or more in starch to a moist heat treatment.
<12> A method for suppressing rancidity of rice grains, which comprises subjecting rice grains having an amylose content of 20% by weight or more in starch to a moist heat treatment.

[1] A method for producing a laxative improver comprising processed rice obtained by subjecting rice grains having an amylose content of 20% by weight or more in starch to a wet heat treatment and, if necessary, pulverization, or a pulverized product thereof.
[2] The production method of [1] above, wherein the bowel movement improving agent is a constipation improving agent.
[3] The method [1] or [2] above, wherein the wet heat treatment is a treatment with steam for 1 to 60 minutes under a pressure condition of 0.05 to 0.5 MPa.
[4] The method according to any one of [1] to [3] above, wherein the rice grains are non-glutinous brown rice.
[5] An agent for relieving constipation, comprising processed rice obtained by moist-heat-treating rice grains having an amylose content in starch of 20% by weight or more, or a pulverized product thereof.

According to the present invention, it is possible to provide a laxative improving agent based on a material that is highly safe and easily accepted by consumers through a specific moist heat treatment. In the present invention, the rice that can improve bowel movements is processed rice obtained by wet heat treatment of high amylose rice or its pulverized product. It is easy for people to take it continuously.

Furthermore, according to the present invention, by making a processed product using processed rice or its pulverized product, it has a unique flavor, taste, texture, etc. It is possible to provide a processed product that can be easily ingested on a daily basis and has an effect of improving bowel movements.

Moreover, according to the present invention, the water absorbency of high-amylose rice grains, particularly brown rice, can be improved by a specific moist heat treatment, and the rice-cooking aptitude can be greatly improved. As a result, it does not require rinsing work to increase water absorbency or soak in water for a long time, which is necessary when cooking ordinary brown rice, and provides delicious brown rice without choosing a rice cooker to use. can do.

In addition, according to the present invention, since the number of viable bacteria can be reduced by a specific wet heat treatment, the storage stability and safety of rice grains, their pulverized products and processed products can be greatly improved. This makes it possible to suppress deterioration in the quality of the rice flour and the processed product obtained from the pulverized flour. Therefore, the storage stability and safety of rice flour and processed products can be significantly improved.

According to the present invention, rancidity of rice grains can be suppressed by a specific moist heat treatment. By suppressing rancidity, it is possible to suppress deterioration of flavor such as the smell of old rice, and to provide processed rice with good flavor and higher quality.

Furthermore, by treating high-amylose rice with a specific wet heat treatment in the present invention, as described in JP-A-2012-044919 by the present applicant, when the rice grains are pulverized in the subsequent pulverization treatment In addition, the particle properties (eg, particle size, particle size distribution, angle of repose, bulk density, dispersity, etc.) can be easily controlled, and the degree of gelatinization and viscosity change of rice flour can also be controlled. That is, the predetermined moist heat treatment according to the present invention can reduce the viscosity of gelatinization, so that the processability into foods can be improved. Due to these facts, the present invention can easily obtain the optimum rice flour according to the application. In particular, since it is possible to control the grain size of rice flour in pulverization in the production of rice flour, it is possible to provide rice flour suitable for use in each food product. Therefore, according to the present invention, the effects described in JP-A-2012-044919 can be expected as well as the above-described effect of improving bowel movements.

Therefore, according to the present invention, by using processed rice or its pulverized product, it is possible to provide the optimal raw rice for processing according to the application even for processed products that have not conventionally used rice as a raw material, and to improve bowel movements. An effective processed product can be provided.

The results of the effects of Examples on gastrointestinal transit time (GTT) are shown (in the graph, different letters indicate a significant difference (p<0.05)). Shown are the results of the effects of Examples on gastrointestinal transit time (in the graph, different letters indicate a significant difference (p<0.05)). The results of the effects on gastrointestinal transit time of Examples are shown. Shown are the results of the effects of Examples on wet feces weight (in the graph, different alphabets indicate significant differences (p<0.05)). Shown are the results of the effects of Examples on wet feces weight (in the graph, different alphabets indicate significant differences (p<0.05)). The results of the effects of Examples on the number of stools are shown (in the graph, different letters indicate a significant difference (p<0.05)). The results of the effects of Examples on the number of stools are shown (in the graph, different letters indicate a significant difference (p<0.05)). Shown are the results of the effects of Examples on the water content in feces (in the graph, different letters indicate a significant difference (p<0.05)). Shown are the results of the effects of Examples on the water content in feces (in the graph, different letters indicate a significant difference (p<0.05)). The results of the effects of Examples on the large intestine are shown (in the graph, different letters indicate a significant difference (p<0.05)).

Embodiments of the present invention will be described below.

The laxative improver The laxative improver according to the present invention comprises, as described above, processed rice obtained by moist-heat-treating rice grains having an amylose content of 20% by weight or more in the starch, or a pulverized product thereof.

Here, the improvement of bowel movements refers to the improvement of bowel movements in mammals including humans (preferably humans). It is used in the sense of including maintenance of good bowel movements. Improvement of bowel movement includes improvement of constipation, resolution of constipation, improvement of diarrhea, and recovery from diarrhea. By improving and resolving constipation, it shortens the passage time of ingested food through the digestive tract (more specifically, the intestine), thereby increasing the frequency of defecation, which has decreased to about once every few days, and reducing the water content of stool. recovery, increase in stool volume, and reduction in intestinal and abdominal pressure.

The fact that the agent for improving bowel movements according to the present invention has a bowel movement improving effect is described in the examples of the present application. It is clear from the results of Examples such as an increase in the

Therefore, in the present invention, "improving bowel movements" can be rephrased as improving constipation/improving diarrhea. According to a preferred embodiment of the present invention, "improving bowel movements" means improving constipation. It can mean "improvement of constipation by shortening the transit time of food that has been consumed in the digestive tract." That is, the constipation-improving agent according to the present invention can be said to be preferably a constipation-improving agent, more preferably a constipation-improving agent that shortens the transit time of ingested food through the gastrointestinal tract.

The term "contains" as used herein means that the laxative improving agent according to the present invention contains a sufficient amount of processed rice or its pulverized product to exhibit the desired laxative improving effect. Therefore, the processed rice or its pulverized product may be used as it is as a laxative improver, although it may contain other additive components, if necessary. Since the laxative agent can be said to mean a functional ingredient having laxative-improving action, in the latter case, it can be rephrased as processed rice having laxative-improving action or its pulverized product, or laxative-improving processed rice or its pulverized product. can also

- Rice The content of amylose in the starch of the rice used is 20% by weight or more, preferably 25% by weight or more. In the present invention, rice grains having such an amylose content are referred to as high-amylose rice. Although the upper limit of amylose content is not particularly limited, it is generally about 40% by weight. When the amylose content is 20% by weight or more, it becomes difficult for the degree of gelatinization and viscosity to suddenly increase even with a slight moist heat treatment, which is advantageous from the viewpoint of control and also has the effect of improving bowel movements. It is also preferable from the viewpoint of
Here, the amylose content in starch can be determined by, for example, an amylose/amylopectin assay kit (manufactured by Megazyme).

Examples of rice grains having an amylose content of 20% by weight or more in starch include non-glutinous polished rice, non-glutinous brown rice, and non-glutinous pounded rice. Two or more of these can be used. In addition, the total amount of rice grains subjected to wet heat treatment does not always need to have an amylose content of 20% by weight or more, and the above rice grains having an amylose content of less than 20% by weight, or rice grains other than the above, or Other food ingredients and the like can coexist. More preferred rice grains are non-glutinous brown rice and non-polished non-glutinous rice, and more preferred non-glutinous brown rice.

In the present invention, the polished rice or unpolished rice to be subjected to the wet heat treatment preferably has a water content of 10 to 25% by weight, particularly preferably 12 to 18% by weight. If the moisture content is less than 10% by weight, cracking of the rice grains occurs due to the wet heat treatment. It is not preferable because it hardens as it is.

Rice grains having an amylose content of 20% by weight or more in starch to be subjected to wet heat treatment are usually in the form of rice grains. Alternatively, it may be a mixture of grains of rice and powder.

・Wet heat treatment In the present invention, wet heat treatment refers to steam heat treatment under low moisture conditions that are insufficient for gelatinization of starch in rice grains, more specifically, 0.05 to 0.5 MPa It refers to performing with steam for 1 to 60 minutes under the pressure condition of .

Here, the pressure conditions for the wet heat treatment are 0.05 to 0.5 MPa, preferably 0.1 to 0.3 MPa. If it is less than 0.05 MPa, a sufficient moist heat treatment effect may not be obtained, and if it exceeds 0.5 MPa, significant coloring may occur, which is not preferable.

The wet heat treatment time is 1 to 60 minutes, preferably 1 to 10 minutes. If it is less than 1 minute, a sufficient wet heat treatment effect cannot be obtained, while if it exceeds 60 minutes, it is not preferable because it may cause significant coloring.

In the wet heat treatment in the present invention, either one or both of the pressure conditions and temperature conditions do not always need to be constant within the above range, and can be varied within the above range. In addition, if both the pressure and temperature conditions are within the above ranges for 1 to 60 minutes, either one or both of the pressure and temperature conditions may temporarily deviate from the above ranges. .

This wet heat treatment can be carried out by any suitable device or method. In the present invention, a closed container having heat resistance and pressure resistance that can realize the above wet heat treatment conditions can be used. Preferably, the sealed container is provided with a pipe for supplying water vapor to the inside thereof, a cock for discharging the water vapor inside, and the like. Moreover, if necessary, a stirring device or the like can be provided to stir the contents filled in the sealed container.

In the present invention, the wet heat treatment should be performed at least once, but may be performed multiple times. For example, after the wet heat treatment under the above conditions, the water vapor can be released to the outside of the container, and then the water vapor can be introduced into the container. The uniformity of the wet heat treatment to the sample may be improved by performing such wet heat treatment multiple times, and in such a case, it is preferable to perform the wet heat treatment multiple times. When the wet heat treatment is performed multiple times, the total time of the wet heat treatments may be 60 minutes or less, or may exceed 60 minutes.

The manner and method of supplying steam are also arbitrary. For example, (a) after placing the polished rice or brown rice to be moist-heat treated in a closed container, steam is introduced into the closed container until a predetermined pressure is reached, and then the introduction of steam is stopped and the pressure inside the closed container (B) After holding the polished or brown rice to be moist-heat treated in a closed container, continuously introducing and releasing water vapor from the closed container into the closed container. A method in which a predetermined pressure is maintained while continuously discharging, the state is maintained for a predetermined time, and then the introduction of steam is stopped; A method of feeding non-glutinous rice or brown rice to be processed and allowing it to pass through the zone in a predetermined time can be exemplified. Among these, (a) is particularly preferable.

In the present invention, processed rice is obtained by subjecting rice grains having an amylose content of 20% by weight or more in starch to a wet heat treatment. This processed rice is excellent in improving bowel movements. In general, brown rice also exhibits an effect of improving bowel movements, but in order to obtain an effect of improving bowel movements with untreated brown rice, it is necessary to take a large amount of it. It is difficult to take in large amounts on a daily basis because it is not suitable. For this reason, it is usually difficult to obtain laxative action using only untreated brown rice. According to the present invention, the use of processed rice (processed brown rice) obtained by subjecting rice grains (for example, brown rice) having an amylose content of 20% by weight or more in starch to a moist heat treatment effectively improves laxation. can be expected to be played.
In addition, since this processed rice has been heat-treated, it has an effect of improving shelf life, and is also improved in rice-cooking aptitude.

The processed rice may be used as cooked rice, but if necessary, it can also be pulverized and used as a pulverized product for various food applications. Pulverization can be carried out using various pulverization means such as stone mill pulverization, roll pulverization, and airflow pulverization. The pulverized product may be obtained by pulverizing rice grains or pulverizing them into powder (pulverized powder).

Process for producing processed rice According to the present invention, as described above, rice grains having an amylose content of 20% by weight or more in starch are subjected to wet heat treatment and, if necessary, pulverized. Also provided is a method for producing processed rice or a pulverized product thereof having an improving effect. Here, the pulverization step is an optional step, and is usually not required when the production of processed rice is desired, but is required when the production of pulverized processed rice is desired.

Method for Improving Rice Cooking Suitability According to the present invention, as described above, a method for improving the rice cooking suitability of rice grains, characterized by subjecting rice grains having an amylose content of 20% by weight or more in starch to a moist heat treatment. is also provided. Here, the rice-cooking suitability refers to the water absorbency of the rice grains, and the improvement of the rice-cooking suitability means that the water absorbency of the rice grains increases. By increasing the water absorbency of rice grains, even brown rice can be easily cooked. Specifically, it does not require rinsing work to increase the water absorption required when cooking brown rice, long-term immersion in water, etc., and it does not require a rice cooker to be used. can provide It should be noted that the fact that the water absorbency of rice grains is improved under specific moist heat conditions is as shown in Test D in Examples described later.

Method for inhibiting rancidity According to the present invention, as described above, there is also provided a method for inhibiting rancidity of rice grains, characterized by subjecting rice grains having an amylose content of 20% by weight or more in starch to a moist heat treatment. be done. Here, "rancidity" refers to a phenomenon in which oils and fats are degraded by reactions such as oxidation and hydrolysis, resulting in changes in color, taste, odor, etc. "Suppression of rancidity" refers to suppressing deterioration of oils and fats. Say. As described above, by suppressing the rancidity of the rice grains, it is possible to suppress the deterioration of the flavor such as the odor of old rice, and to provide a higher quality processed rice with a good flavor.

Here, the odor of old rice is said to occur when lipids in rice become free fatty acids under the influence of enzymes and the like, which then become lipid peroxides. Suppression of rancidity is believed to suppress the production of such free fatty acids, and thus to suppress the generation of undesirable odors and tastes (flavors) such as the odor of old rice. These are theories and are not meant to limit the scope of the invention.

Such rancidity suppression treatment is even more effective for brown rice and pulverized brown rice (for example, brown rice flour). In general, brown rice contains more lipids than polished rice. For this reason, brown rice and brown rice flour are very susceptible to deterioration, and one of the causes of deterioration here is the smell of old rice. Especially with brown rice flour, commercially available brown rice flour may have a shorter shelf life than rice flour by about half a year. Therefore, it can be said that the method for inhibiting rancidity according to the present invention is extremely useful for brown rice and pulverized brown rice.
In this way, by subjecting rice grains to the specific wet heat treatment according to the present invention, excellent effects (suppressing rancidity and improving rice-cooking aptitude) are exhibited for rice grains, as well as imparting and strengthening the laxation-improving action. .

It should be noted that the fact that rancidity of rice grains is suppressed under specific wet-heat conditions is as shown in Test C in Examples described later.

Processed Goods A processed good can be obtained by using the laxative improver according to the present invention, or the processed rice obtained by the production method according to the present invention or its pulverized product. That is, it is the application of the wet-heat treated rice grain (that is, processed rice) in the present invention. The processed product is preferably processed food.

The processed rice according to the present invention has improved storage stability and physical properties, so it can be used as a substitute for wheat flour raw materials such as strong flour and soft flour. be able to.

Food and drink are not particularly limited, but for example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, horseradish, mayonnaise, dressing, vinegar, sanbaizu, powdered sushi vinegar, Chinese noodles, tempura sauce, mentsuyu, sauce, ketchup , grilled meat sauce, curry roux, stew base, soup base, dashi stock base, compound seasonings, mirin, new mirin, table syrup, etc. In addition, various Japanese sweets such as senbei, hail, okaki, koshi, rice cakes, steamed buns, uiro, red bean paste, sweet bean jelly, mizu-yokan, kingyoku, jelly, sponge cake, hard candy, bread, biscuits, crackers, cookies, pies, puddings , Butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy, yogurt, ice cream, sherbet It can also be added to pastes such as flour paste, peanut paste and fruit paste, and processed foods of fruits and vegetables such as jams, marmalades, syrup pickles and sweets. In addition, pickles such as Fukujinzuke, Bettara-zuke, Senmai-zuke, and Rakkyo-zuke, Udon, Soba, Chinese noodles, Spaghetti and other noodles, Bread crumbs, Pork cutlet, Ham cutlet, Beef cutlet, Fried shrimp, Fried squid, Fried fish, Fried chicken, Fried Tatsuta Fried food such as shrimp tempura, kiss tempura, vegetable tempura, various tempura such as kakiage, meat products such as ham, sausage, hamburger, meatball, fish ham, fish sausage, fish paste, chikuwa, fried fish paste, hanpen, etc. Sea urchin, salted squid, squid dried squid, pufferfish mirin-dried and other delicacies, dried seaweed, edible wild plants, dried squid, small fish, shellfish boiled in soy, boiled beans, potato salad, kelp rolls, etc. ready-to-eat foods, fish meat, livestock meat, fruits, bottling of vegetables, canned foods, coffee, cocoa, soft drinks such as carbonated drinks, lactic acid drinks, lactic acid drinks, pudding mixes, pancake mixes, instant juices, instant coffee , instant shiruko, and other foods and drinks.

In addition, as pharmaceuticals and cosmetics, for example, oral medicines, troches, cod liver oil drops, oral nutrients, mouth fresheners, mouth perfumes, gargles, foundations, lipsticks and the like can be used.

EXAMPLES The present invention will be described in detail below with reference to the following examples, but the present invention is not limited to these.

(1) Sample preparation
・Rice samples
As a rice sample,
・Polished rice of “Koshihikari” which is normal rice,
・High amylose rice “Koshikaori” brown rice,
"Koshikaori" brown rice (present invention) was prepared by heating the brown rice at 0.1 MPa for 10 minutes with water vapor without adding water, and then subjecting the brown rice to moisture heat treatment while reducing the pressure quickly.
Here, "Koshi no Kaori" is high amylose rice with an amylose content of 33.1% by weight in starch.
The moist heat treatment increased the moisture content of the brown rice from 16.3% before the heat treatment to 19.9% after the heat treatment.
In addition, the wet heat treatment conditions were set to "heat at 0.25 MPa for 10 minutes" instead of "heat at 0.1 MPa for 10 minutes".

Each of these rice samples was cooked using a rice cooker, dried at 60° C., pulverized, and used as samples for tests A to D described below and as a mixed feed for evaluation tests of laxation-improving action.

・Formulated feed A cornstarch-formulated feed (“control” group) and a rice-formulated feed were prepared as compound feeds for breeding rats in animal experiments.
Each mixed feed was prepared by completely substituting each of the rice powders obtained above for the cornstarch portion in the control cornstarch mixed feed.

The feeds used are summarized below.

(2) Evaluation test (A) Test A (total dietary fiber, resistant starch, and starch digestion rate of rice sample)
For the rice samples prepared above, the Prosky method (YL. PROSKY et al., J. ASSOC. OFF. ANAL. The rate of starch digestion was measured using a resistant starch, pepsin-pancreatin artificial digestion test method (Tatsuya Sato et al., Abstracts of the 62nd Annual Meeting of the Japan Society of Nutrition and Food Science, pp. 248, 2008).
The results were as follows.

By wet heat treatment (0.1 MPa condition), dietary fiber in Koshi no Kaori brown rice increased from 4.5% to 5.1%, resistant starch increased from 2.9% to 3.3%, and corn starch increased. The starch digestion rate, taking the degradation rate as 100, decreased from 36.7 to 32.0.

(B) Test B (viable count of rice sample)
Regarding the "viable cell count" of each rice sample, the "general viable cell count" was determined by the plate culture method using a standard agar medium, and the "E. coli" was determined by the plate culture method using a chromogenic enzyme substrate medium. Compliant with the Ministry of Health and Welfare's Environmental Health Bureau Supervision "Food Sanitation Inspection Guidelines Microorganisms Edition").
The results were as follows.
The results confirmed that the wet heat treatment reduced the number of viable bacteria in the rice sample.

(C) Test C (inhibition of rancidity of rice sample)
The "acid value" of a Koshi no Kaori brown rice sample that had been milled for 7 months and that of a Koshi no Kaori brown rice sample that had been subjected to moist heat treatment and milled for 7 months was measured by the standard oil analysis test method.
The results were as follows.
Since the acid value reflects the amount of free fatty acids produced, it can be determined from the results whether or not rancidity of rice was suppressed by the wet heat treatment.

(D) Test D (water absorption of rice sample)
The "water absorption" of each rice sample was measured by Naganuma's method (Research bulletin of the Faculty of Education and Culture, Akita University. Natural Science 58, 29-35, 2003-03-31). Specifically, about 500 mg of rice flour was precisely weighed in a centrifuge tube, 8 ml of purified water at 20° C. was added, and the mixture was allowed to stand in a constant temperature room at 20° C. for 24 hours to absorb water. After centrifugation (5,000 rpm, 40 minutes), the supernatant was removed and precisely weighed to determine the water absorption (%) per 100 g of anhydrous rice flour.

The results were as follows.
From the results, it was confirmed that the wet heat treatment increases the water absorbency of the brown rice and improves its suitability for cooking.

(E) Evaluation test of laxation-improving action Twenty-four male Wistar rats introduced at the age of 4 weeks were preliminarily bred for 6 days under a day-night reversal environment.
Next, as a group of rats to be fed with each compound feed prepared in (1) above,
6 Hikari group feeding compound feed "Hikari",
6 Mikaori groups fed with the compound feed "Mikaori",
6 wet Kaori groups fed with the compounded feed "Wet Kaori",
They were grouped into 4 test groups with 6 control animals fed the control formula diet.

When measuring the gastrointestinal transit time (GTT), one day's worth of food was restricted to be fed only from 8:00 to 10:00 at the beginning of the dark period so that the rats could quickly ingest all the food after feeding. , and the animals were bred with free access to drinking water for 24 hours without administration of food during the rest of the time.
Feces were collected from each rat on days 17 to 20 of breeding, and the number and weight of feces were measured.
In addition, at 8:00 on the 20th day of breeding, 5 g of feed colored with 0.5% carmine was administered, and after ingesting the entire amount of the colored sample, uncolored feed was administered, and faeces were collected over time from the administration of the colored feed. The time at which colored feces due to carmine began to appear was defined as GTT.

After measuring the GTT of the normal feed, loperamide hydrochloride (6 mg/body weight kg/day) was added to each feed to induce constipation, and the rats were bred from 21 to 26 days. After 25 days of feeding, the GTT was measured in the same manner as for normal rats.
For each measurement item, the measured value was shown as mean ± standard error, and after one-way analysis of variance, a significant difference with a 5% significance level was tested by the Tukey HSD method.

(i) Effect on gastrointestinal transit time (GTT) The results for the effect on gastrointestinal transit time were as shown in Figures 1-3.

From the results, a significant difference was observed between the control group and the wet smell group in the results of GTT in normal rats. In constipation-induced rats, the moist smell group was the shortest, and the extension time due to constipation induction was also the shortest.
In addition, when the normal rat control group and each group of constipation-induced rats were compared, when the normal rat control group was regarded as having a normal GTT, the damp smell group showed a remarkable reduction in GTT among the groups after constipation induction. was seen
From these results, it was considered that ingestion of moist-heat-treated high-amylose brown rice improved bowel movements.

(ii) Effect on wet feces weight and number of feces The results for the effect on wet feces weight were as shown in FIGS.
Moreover, the results regarding the effect on the number of stools were as shown in FIGS. 6 and 7. FIG.

The results showed that the number of stools in both normal rats and constipation-induced rats was higher in the high-amylose brown rice intake group. Fecal weight was also high in the wet faeces group. was considered to be ensured.

(iii) Effect on water content in feces The results for the effect on water content in feces were as shown in FIGS.

As a result, the water content in the feces was significantly higher in the wet smell group than in the normal rats. In constipation-induced rats, the damp smell group had the highest value, and the water content in the feces at the time of constipation induction was the only one that showed a higher value than the normal rat control group. One of the causes of constipation in women is the reabsorption of water into the intestinal tract due to the action of female hormones.

(iv) Effect on Large Intestine The results of the effect on large intestine were as shown in FIG.

From the result of the weight per 1 cm of the large intestine, it was considered that ingestion of the moist-heat-treated high-amylose brown rice resulted in the development of intestinal smooth muscle. As a result, it was considered that the peristalsis of the large intestine was strengthened, the GTT was shortened, and bowel movements were improved.

(3) Manufacturing example
・Manufacturing Example 1: Bread
The following raw materials were blended in the proportions shown below, and bread was produced according to a conventional method.
The heat-moisture-treated brown rice flour described below is obtained by subjecting high-amylose non-glutinous brown rice to heat-moisture treatment at a pressure of 0.1 MPa for 10 minutes.

Moist heat treated brown rice flour 240g
Gluten 60g
18g sugar
6 grams of salt
Skimmed milk powder 9g
7g dry yeast
18g shortening
240g of water
Total 598g

The resulting bread exhibited good flavor and taste.

Production Example 2: Biscuits The following raw materials were blended in the proportions shown below, and biscuits were produced according to a conventional method.
The heat-moisture-treated rice flour described below is obtained by subjecting polished high-amylose non-glutinous rice to a heat-moisture treatment at a pressure of 0.1 MPa for 10 minutes.

300g wet heat treated rice flour
120g butter
120g sugar
36g whole egg
24g milk
Total 600g

The biscuits obtained exhibited good flavor and taste.

Production Example 3: Chocolate Mousse The ingredients below were blended in the proportions shown below to produce a chocolate mousse according to a conventional method.
The heat-moisture-treated brown rice flour described below is obtained by subjecting high-amylose non-glutinous brown rice to heat-moisture treatment at a pressure of 0.1 MPa for 10 minutes.

40 g moist heat-treated brown rice flour
2 tablespoons cocoa
soy milk 400ml
2 teaspoons vegetable oil
80ml maple syrup
a little salt

The resulting chocolate mousse exhibited good flavor and taste.

・Production Example 4: Baked chocolate The following raw materials were blended in the proportions shown below to produce a baked chocolate according to a conventional method.
The heat-moisture-treated rice flour described below is obtained by subjecting polished high-amylose non-glutinous rice to a heat-moisture treatment at a pressure of 0.1 MPa for 10 minutes.

180g wet heat treated rice flour
20g sugar
80g vegetable oil
320g chocolate
Total 600g

The baked chocolate obtained exhibited good flavor and taste.

Claims (3)

Shortening the transit time of an ingested food containing processed rice or its pulverized product obtained by subjecting rice grains having an amylose content of 20% by weight or more in starch to a moist heat treatment and, if necessary, pulverizing them. A method for producing a constipation improving agent that causes
The constipation alleviating agent is for a consumer who desires constipation alleviation,
The production method, wherein the rice grains are non-glutinous brown rice. Shortening the transit time of an ingested food containing processed rice or its pulverized product obtained by subjecting rice grains having an amylose content of 20% by weight or more in starch to a moist heat treatment and, if necessary, pulverizing them. A method for producing a constipation improving agent that causes
The wet heat treatment is a treatment with water vapor for 1 to 60 minutes under a pressure condition of 0.05 to 0.5 MPa,
The constipation alleviating agent is for a consumer who desires constipation alleviation,
The production method , wherein the rice grains are non-glutinous brown rice . A constipation alleviating agent for shortening the transit time of an ingested food through the gastrointestinal tract, comprising processed rice obtained by moist-heat-treating rice grains having an amylose content in the starch of 20% by weight or more, or a pulverized product thereof,
The constipation alleviating agent is for a consumer who desires constipation alleviation,
A constipation alleviating agent, wherein the rice grain is non-glutinous brown rice.

Images