JPH0568500A - Powder of rice embryo bud - Google Patents

Abstract

PURPOSE:To provide a powder of rice embryo bud, containing a specified ratio of water, protein, lipid, fiber, ash, saccharide and vitamin E, having a prescribed particle size, excellent in nutritive value and useful as an additive for various kinds of foods. CONSTITUTION:The objective powder of rice embryo bud is composed of 1-7wt.% water, 15-25wt.% protein, 15-30wt.% lipid, <=5wt.% fiber, 4-9wt.% ash and 30-60wt.% saccharide, containing >=30mg/100g vitamin E and having 30-100 mesh particle size.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a fine powder of rice germ.

[0002]

2. Description of the Related Art Rice germ contains various nutrients such as proteins, fats, calcium, vitamins B, niacin, vitamin E, essential amino acids, fatty acids, fibers and minerals. In particular, rice germ is richer in vitamin E than other foods. Vitamin E has an antioxidative effect (antioxidant effect) that can prevent blood coagulation and thus helps prevent aging, and niacin is known to have an anti-cancer effect. Excellent as food.

Conventionally, the embryo has only been used as feed and fertilizer when it was polished rice from brown rice and removed along with the outer skin. On the other hand, the present inventor disclosed in Japanese Patent Publication No. 63-27997 a method of selecting and extracting rice germ particles from a portion other than polished rice. The rice germ particles thus obtained can be used as they are or by adding them to other foods.

However, since rice germ is not necessarily delicious, it is difficult to continuously eat it as particles.
Further, even when it is added to other foods, its use is limited as it is as particles. Therefore, it is desired to make finer powder without losing the nutrients originally possessed by rice germ.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide rice germ powder which retains the nutrients of rice germ as it is and is easy to use as an additive to various foods.

[0006]

The rice germ powder of the present invention comprises:
Water 1-7%, protein 15-25%, lipid 15-3
0%, fiber 5% or less, ash 4-9%, sugar 30-60%
It is characterized by containing 30 mg / 100 g or more of vitamin E and having a particle size of 30 to 100 mesh.

The rice germ powder of the present invention is obtained by freezing rice germ particles and water together, crushing in this state, lyophilizing, raising the temperature to remove residual water, and sieving. Can be manufactured.

[0008]

EXAMPLES Examples of the present invention will be described below.

Rice germ particles were previously screened by a method disclosed in Japanese Patent Publication No. 63-27997. The rice germ particles were mixed with water, frozen, and ground in this state. The ground frozen powder was freeze-dried to prepare rice germ powder. Next, the temperature was raised to remove the residual water, and the rice germ powder was dried. Further, it was sieved to obtain 60-70 mesh rice germ powder. Table 1, Table 2
The results of analyzing the chemical components of the rice germ particles used as raw materials and the rice germ powder obtained by the above-mentioned method are shown in FIG. From Table 1 and Table 2, it can be seen that the rice germ powder (Table 2) contains the same chemical components as the rice germ particles (Table 1), and the nutrients are not lost. Next, examples of producing various foods by adding the obtained rice germ powder to food materials will be described. (A) Fermented products (shochu, miso)

During the process of producing Aspergillus oryzae, rice germ powder is added to 5 to 5 times.
30% was added to produce barley shochu. In this case, shochu was obtained in which the unique odor was alleviated, the scent was good, and the mouthfeel was good. Similarly, when rice miso powder was added to produce miso, the sweetness of the embryo was added and delicious miso was obtained. (B) Noodles (somen, udon, spaghetti)

Some 1-5% of rice germ powder was added to wheat flour to prepare somen and udon. In this case, the raw noodles had a longer shelf life, and the sweetness of the germ was added, and so-called somen noodles and udon with a strong texture were obtained.

In addition, bread and cookies (addition of 1 to 10% rice germ powder to wheat flour), cereal foods and frozen foods (addition of 1 to 100% rice germ powder), sprinkles and ochazuke ( Manufactures rice germ powder (3-50% added), pickles, boiled fish, margarine (5-30% rice germ powder), soup, curry, stew, bouillon (1-30% rice germ powder added). If so, it was possible to produce delicious foods with high nutritional value.

[0013]

[Table 1]

[0014]

[Table 2]

[0015]

Industrial Applicability As described in detail above, the rice germ powder of the present invention retains the nutrients of the rice germ as it is and is easily used as an additive to various foods. We can produce delicious food.

Claims (1)

[Claims] 1. A water content of 1 to 7% and a protein of 15 to 25
%, Lipid 15-30%, fiber 5% or less, ash 4-9%,
Consists of 30 to 60% sugar and contains 30 mg / 1 vitamin E
Rice germ powder characterized by containing at least 00 g and having a particle size of 30 to 100 mesh.