JPH10248508A - Unpolished rice processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food with improved texture effective for diet whose purpose is the decline of a body fat ratio without destroying vitamin kinds by attaining a porous lump shape for a freeze-dried food composed by containing an unpolished rice pulverized material and a binder for adhering it. SOLUTION: This food is the freeze-dried food composed by containing the unpolished rice pulverized material and the binder for adhering it and is the porous lump-like solid material having a size in the range of 1-10cm<3> , for instance. Also, it is preferable that the specific gravity is turned to the range of 0.4-0.8. As the binder, one or two kinds or more of cellulose derivatives such as sodium cellulose glycolic acid and methylcellulose or the like, sodium starch glycolic acid, sodium polyacrylic acid, lactose, the respective kinds of starch and molasses, etc., are contained. In the food, seasonings can be contained in addition to the unpolished rice pulverized material and the binder. Further, the α-inversion degree of the unpolished rice starch in the food is in the range of 40-60% for instance.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed brown rice food product, and more particularly, to a low calorie and easy to obtain satiety sensation, a high vitamin content, abundant dietary fiber, and a good texture. The present invention relates to processed brown rice foods suitable as diet foods and health foods.

[0002]

2. Description of the Related Art Recently, brown rice, which is rich in vitamins, has a high nutritional value, and contains a large amount of dietary fiber, has recently attracted particular attention as a health food capable of maintaining the function of the digestive tract and improving bowel movements. ing. As a processing method, rice is generally cooked in a pressurized state, and in some cases, it is eaten in a porridge state.

[0003] However, brown rice is originally rice from which rice husks have been removed from paddy, and the calories obtained when starch is gelatinized by heating such as rice cooking are almost the same as the calories obtained when cooked rice is cooked. Therefore, brown rice or brown rice porridge produced by the above-mentioned conventional heat processing method is not necessarily suitable for dieting, and rather, cooking or making rice porridge increases the rate of digestion and absorption of starch, which is contrary to dieting. It may be effective. In addition, when heat treatment such as cooking rice is performed, there is a problem that various vitamins contained in brown rice are destroyed. In order to eat brown rice in a state where the calories of the starch are hard to be ingested and the vitamins are not destroyed, heat processing is not performed, and the starch contained in the brown rice is converted into a β-starch without easily digesting pregelatinized starch.
It is preferable to eat the starch as it is, that is, in a raw state. However, it is difficult to eat the food as it is without performing heat processing in order to avoid the above-mentioned α-formation.

[0004] In order to improve the texture of raw brown rice, for example, Japanese Patent Application Laid-Open No. 4-45758 proposes a food which is easy to eat by mixing honey and the like with powdered brown rice. There are problems such as a short storage period after opening and a problem that it is difficult to obtain a feeling of fullness. Japanese Patent Application Laid-Open No. Hei 4-228043 proposes a low-calorie cereal in which the carbohydrate content is actively reduced. However, there is a problem that components such as useful vitamins are easily lost when removing carbohydrates.

[0005]

As described above, although brown rice contains useful vitamins and dietary fiber, it is difficult to eat it in a raw state without heating.
On the other hand, when processed by heating, there is a problem that starch is pregelatinized and easily absorbed, so that it cannot be a low-calorie food at all, and useful vitamins are easily destroyed by heating. In view of these problems, the processed brown rice food according to the present invention is a brown rice food which is easy to obtain a feeling of fullness by suppressing the degree of gelatinization of starch and reducing calories, and a diet aimed at lowering the body fat ratio. It is an object of the present invention to provide a processed brown rice food that is effective for food and has a good texture without destroying vitamins.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies with the aim of solving the above-mentioned problems, and as a result, pulverized raw brown rice (hereinafter referred to as raw brown rice) that does not pregelatinize starch to form starch. A food product obtained by freeze-drying a paste-like product obtained by mixing water together with a dressing or the like and forming it into a size that is easy to eat has been found to be effective for improving diet and bowel movement, and has completed the present invention. That is, the processed brown rice food according to the present invention is a freeze-dried food containing a ground brown rice product and a binder for binding the brown rice, and is characterized by being porous and lump.

The processed brown rice food according to the present invention is prepared by, for example, sterilizing raw brown rice, mixing a ground rice obtained by grinding with a binder and the like, adding water to form a paste, and freeze-drying the paste. In this processing step, the degree of pregelatinization of brown rice starch in the raw material is increased, but the degree of pregelatinization of brown rice starch in the obtained food is preferably in the range of 40 to 60%. Starch alpha degree in raw brown rice as raw material is 4
In many cases, it is about 3%, and it is practically difficult to reduce the degree of starch gelatinization in processed food to less than 40%. On the other hand, when the degree of pregelatinization of starch exceeds 60%, the rate of digestion and absorption in the body increases, and the caloric intake increases. In order to keep the degree of gelatinization of the starch within the above range, it is necessary to reduce the heating step at the time of production, for example, by controlling the temperature at the time of sterilization to 80 ° C. or less and suppressing the frictional heat at the time of pulverization.

[0008] The processed brown rice food according to the present invention produced as described above sublimates the moisture in the raw material by freeze-drying to form a porous body having continuous pores. Therefore, the porosity of the product depends on the amount of water in the raw material, which also determines the proportion of the food. The specific gravity of the food is 0.
It is preferably in the range of 4 to 0.8, and 0.5 to 0.
More preferably, it is within the range of 7. When the specific gravity is less than 0.4, not only the porosity is large and it is soft and does not feel crunchy, but also the product is too brittle to easily lose its shape due to an impact during transportation or the like.
If it exceeds 8, it is too hard to eat.

In the processed brown rice food, the binder used to bind the ground brown rice includes cellulose derivatives such as sodium cellulose glycolate and methyl cellulose, sodium starch glycolate, sodium polyacrylate, lactose, and the like. It is preferable to use one or more of starch, honey and the like, and it is more preferable to use lactose. The starch is not limited at all, and examples thereof include wheat starch, corn starch, potato starch and the like in addition to rice starch. As the binder, those having a low calorie are preferable, but those capable of optimizing flavor and taste are more preferable. The seasoning preferably contains one or more of salt, miso, soy sauce, brown sugar, sesame, shiso, dried plum, and curry powder.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a processed brown rice food according to the present invention will be described with reference to specific examples. The processed brown rice food according to the present invention is a freeze-dried food comprising ground brown rice and a binder for binding the brown rice, and is porous, for example, 1 to 10 cm.
It is a massive solid with a size in the range of ³ . The specific gravity is in the range of 0.4 to 0.8. This brown rice processed food is
A seasoning may be included in addition to the brown rice pulverized product and the binder. Further, the degree of gelatinization of brown rice starch in the food is, for example, 4
It is in the range of 0-60%. In addition, since it is manufactured by freeze-drying, the water content in the food is about 0.1 to 5%.

The brown rice is not polished rice and its brand and production area are not limited at all. Examples of the binder include cellulose derivatives such as sodium cellulose glycolate and methylcellulose, and starch glycolic acid. One or more of sodium, sodium polyacrylate, lactose, starch, honey, and the like,
Among them, examples of the starch include wheat starch, corn starch, potato starch and the like in addition to rice starch. Examples of the seasoning include one or more of salt, miso, soy sauce, brown sugar, sesame, shiso, umeboshi, chicken bouillon, curry powder, but the seasoning does not necessarily need to be contained. Absent. In addition, vitamins, yeast extract and the like may be added as necessary.

The particle size of the ground brown rice in the food can be appropriately set, but the particle size affects the texture, the absorption of gastric juice in the stomach, and the feeling of satiety when eaten. In order to improve the texture and satiety, it is preferable that the particle size of the ground brown rice is in the range of 100 μm to 3 mm.

FIG. 1 is a flow chart showing an example of the method for producing the food. First, procure raw brown rice, wash,
After drying, unit packaging of, for example, about 500 g to 1 kg is performed. This unit packaging is performed to increase the efficiency of the sterilization treatment in the post-process. After that, the above sterilization treatment is performed. This sterilization treatment is significant in terms of storage stability of raw brown rice and preservation of the product, and is generally performed by heating at about 60 to 80 ° C. for about 1 hour. In this case, it is needless to say that the starch is not turned into α and the vitamins are not destroyed by the sterilization step. However, in general, the starch is presumed to remarkably proceed in the presence of water and at a temperature exceeding 80 ° C. It is 65-75 to sterilize while preventing this alpha conversion.
Pasteurization at about 1 ° C. for about 1 hour is particularly effective.

After sterilization, the brown rice is ground. Although a pulverizer is used for the pulverization, it is preferable to use a pulverizer having a low frictional heat so that the starch does not become α due to frictional heat during the pulverization. Next, the obtained ground brown rice is mixed with a binder and, if necessary, a seasoning. As the binder, those having a low calorie are preferable, and as described above, cellulose derivatives such as sodium cellulose glycolate and methyl cellulose, sodium starch glycolate, sodium polyacrylate, lactose, starch, honey and the like are exemplified. Examples of the seasoning include salt, miso, soy sauce, sugar, sesame, shiso, dried plum, chicken bouillon, curry powder and the like. The mixing ratio of the crushed raw brown rice containing these seasonings and the binder is preferably in the range of 2.5: 1 to 15: 1 in order to maintain a proper texture. The pulverized raw brown rice containing these seasonings and the like and a binder (hereinafter collectively referred to as a mixed powder) are sufficiently mixed and then enter into a molding step. In this step, first, water is added to form a paste. The ratio of the mixed powder to water is preferably in the range of 4: 1 to 1: 4 in order to make the content of continuous pores that influence the texture after freeze-drying an appropriate state. In the case where the binder or the added seasoning contains water, the ratio of the water includes the water.

[0015] The obtained paste is filled in a tray, preliminarily frozen at a temperature of about -20 ° C to -40 ° C, and then freeze-dried. The lyophilization is carried out under a high vacuum (for example, 1 Toor or less, especially 0.7 Toor or less) so that the sublimation of water is performed continuously. As a tray for filling the paste, a metal tray such as aluminum or stainless steel, or a plastic tray such as polyethylene or polypropylene is preferably used. The tray has a depth of, for example, about 5 to 30 mm and is divided into various shapes such as a square and a rectangle according to the size and shape of the product.

[0016] Thus, the desired lump processed brown rice food can be obtained. The obtained processed processed brown rice product is then packaged as a product, and the packaging form at this time is such that a sterilization step by heating is not required later. Normally, a product is produced by sealingly packaging, for example, one tray at a time with a packaging material such as a laminated film having no hygroscopicity.

[0017] Processed brown rice processed food obtained by freeze-drying brown rice or a processed brown rice product for the purpose of improving the preservability and instantaneousness has been conventionally found, but the starch α in brown rice for the purpose of reducing the body fat percentage as in the present invention is used in the present invention. Focusing on the degree of chemical conversion, processed brown rice foods employing freeze-drying technology as processing conditions under which the degree of gelatinization does not progress have not been found in the past. Although it is preferable to eat the processed brown rice food according to the present invention as it is, it can be eaten with water or the like when it is necessary to use a liquid food.

[0018]

【Example】

(Example 1) A processed brown rice food according to Example 1 was prepared and subjected to a monitor test. (1) Production of processed brown rice food The processed brown rice food to be tested was prepared as follows. First of all, organically grown non-glutinous rice (Koshihikari, starch
After washing and drying 240 kg, each 500 g was packed in a pouch bag, placed in a container set at 60 to 80 ° C., and sterilized for 1 hour. After the sterilization treatment, the brown rice was taken out of the pouch bag and crushed by a crusher so that the particle size became 0.75 mm or less. The ground brown rice thus obtained was mixed with lactose as a binder and black sesame and salt as seasonings, and water was added thereto and kneaded. Each composition is as follows. 65 parts by weight of ground brown rice, 10 parts by weight of black sesame, 5 parts by weight of salt, 20 parts by weight of lactose, 100 parts by weight of water.

The paste obtained by kneading is filled in a polypropylene tray having a length of about 20 mm, a width of about 17.5 mm, a depth of about 10 mm, and a length of 5 × 6.
Pre-frozen at a temperature of about 35 ° C. for 24 hours, and then 0.6
Lyophilized for 6 hours at Toor vacuum. The processed brown rice food thus obtained was packed together with the tray in a bag made of an aluminum-evaporated polyester or polyethylene laminated film and sealed with an oxygen scavenger (Ageless, manufactured by Mitsubishi Gas Chemical) to complete the product form. Here, the volume of the partitioned space is the apparent volume per processed brown rice food. In addition, the food was porous having a large number of continuous pores formed by dehydration by freeze-drying, and the specific gravity of the food was about 0.64. Further, during the above-mentioned processing step, since the degree of pregelatinization of the brown rice starch was not heated to the extent that the degree of pregelatinization proceeded, the degree of pregelatinization of the raw brown rice was about 47.5%, whereas the degree of pregelatinization of the brown rice was about 47.5%. The degree of pregelatinization of the brown rice starch was almost unchanged at about 48.8%.

(2) Monitor test The processed brown rice food having the above-described configuration was used as a monitor for a total of 19 genders.
Have people taste for 2 weeks, taste, chewy,
Each of "size", "shape", and "color" was evaluated. "Gender ratio", "age group",
The distribution relating to “ordinary meal form” is as shown in FIGS. In the tasting, each monitor was asked to eat the food according to the example instead of the staple food such as rice and bread in the meal contents usually taken.

The evaluation results are shown in the pie charts of FIGS. The evaluation was performed on a five-point scale of “good”, “somewhat good”, “normal”, “somewhat bad”, and “bad”, and the percentage of each evaluation was examined. Regarding the size, as evaluations other than “good”, “slightly small”,
Expressions such as "somewhat large" were adopted. As is evident from FIGS. 5 to 9, in all of the tastes, chewyness, size, shape, and color, evaluations of “normal” or more account for more than half, indicating that the products have sufficient attractiveness. all right. Above all, "good" accounted for 42% of "taste", and a sufficient evaluation as a health food was obtained. Regarding the crispness, “good” accounted for 52%, indicating that the grain size of the ground brown rice in the food and the specific gravity of the food were appropriate.

Next, when the monitor was asked about the physical condition two weeks later, the results shown in FIGS. 10 to 13 were obtained. As for the physical condition, the condition of the stool and skin and the condition of the stool are checked as shown in the figure.
About 41% of the respondents showed a change in the improvement trend, and 41% and 39% said that their skin condition and physical condition had improved.

Next, the following monitor test was conducted to determine whether the processed brown rice food was suitable for dieting. The monitors are targeted at five persons (subjects A to E) appropriately selected from the above 19 monitors,
Each change of "body weight", "BMI (Body Mass Index)", "body fat mass", and "body fat mass" was examined. The results are shown in FIGS. The BMI is a value of weight / height ² .

As is clear from FIGS. 14 to 17, in all cases, the average value shows a remarkable effect already in one week from the start of the tasting, and about 1 kg in weight two weeks after the end of the tasting. Decreased. Among them, as shown in FIG. 16, the amount of fat was reduced by about 1 kg, while
As shown in Fig. 7, the lean mass has hardly changed, indicating that most of the weight loss is due to the decrease in fat mass. Changes in body fat mass and lean mass (FIGS. 18, 1)
According to 9), the body fat percentage is about -9%, and during this time, the lean body mass has hardly changed, and the decrease in body water content as seen in general diet results is not the main weight loss. I understand.

Example 2 A processed brown rice food according to Example 2 was prepared in the following manner. Particle size of ground brown rice is 1.5
mm. Other than that, for example, the varieties and production processes of the non-glutinous rice were the same as in Example 1, and the degree of pregelatinization of the raw brown rice was about 42.5%. The composition is as follows. 85 parts by weight of ground brown rice, 5 parts by weight of black sesame, 2 parts by weight of salt, 8 parts by weight of lactose, 120 parts by weight of water.

The specific gravity of the processed brown rice food thus obtained was about 0.62. Furthermore, during the above-mentioned processing step, the raw rice brown rice was not heated to such an extent that the degree of pregelatinization of the brown rice proceeded. The degree of pregelatinization of brown rice starch was about 43%, similar to the case of Example 1, and the degree of pregelatinization hardly changed, and did not reach the degree of pregelatinization (60% or more) at which digestion and absorption were easy.

Example 3 A processed brown rice food according to Example 3 was prepared in the following manner. Particle size of ground brown rice is 250μ
m or less. Also, instead of black sesame, curry powder was used for seasoning, and honey and sodium cellulose glycolate were used as binders instead of lactose. Other than that, for example, the varieties and manufacturing processes of the non-glutinous rice were the same as in Example 1, and the degree of pregelatinization of the raw brown rice was about 47.5%. The composition is as follows. 80 parts by weight of crushed brown rice,
Curry powder 6 parts by weight, salt 2 parts by weight, honey 10 parts by weight, sodium cellulose glycolate 2 parts by weight, water 180 parts by weight.

The processed specific food of brown rice thus obtained had a food specific gravity of about 0.54. In addition, during the above-mentioned processing step, the raw rice was not heated to such an extent that the degree of pregelatinization of the brown rice proceeded. The degree of pregelatinization of starch was about 55%, and did not reach the degree of pregelatinization (60% or more) at which digestion and absorption were easy.

Example 4 A processed brown rice food according to Example 4 was prepared in the following manner. The ground brown rice was pulverized to a particle size of 1 mm or less. Plum meat extract and perilla were used instead of black sesame to season, and starch (wheat starch) was used as a binder in addition to lactose. Other than that, for example, the varieties and production processes of the non-glutinous rice were the same as in Example 1, and the degree of pregelatinization of the raw brown rice was about 43.5%. The composition is as follows. 80 parts by weight of ground brown rice, 5 parts by weight of plum extract, 1 part by weight of perilla (salted), 8 parts by weight of lactose, 6 parts by weight of starch, 75 parts of water
Parts by weight.

The specific gravity of the processed brown rice food thus obtained was about 0.68. Further, during the above-mentioned processing step, since the degree of pregelatinization of the brown rice starch was not heated to the extent that the degree of pregelatinization was advanced, the degree of pregelatinization of the raw brown rice was 43.5%, while The degree of pregelatinization of the starch was about 44.5%, and did not reach the predominant degree of pregelatinization (60% or more).

[0031]

As described in detail above, the processed brown rice food according to the present invention is a freeze-dried food comprising a ground brown rice product and a binding agent for binding the same, so The starch is not heated, and the degree of pregelatinization of the starch in the ground brown rice does not significantly advance. Therefore, the degree of pregelatinization of the starch is low, and the starch is almost in a raw state. Starch in this state is unlikely to be a source of calories because it is difficult to digest and absorb in human digestive organs.For example, when the brown rice processed food according to the present invention is eaten as a food alternative to a normal meal, consumed calories are consumed. It is easy to make it lower than calories and the body fat percentage can be reduced, so it is effective as a diet food. Further, the degree of gelatinization of the starch in the ground brown rice is 40-60.
By controlling to about%, calorie reduction can be achieved more reliably. A seasoning may be added to improve the flavor of the food.However, if a good flavor such as lactose is used as a binder, the amount of the seasoning can be reduced, and the amount of salt and sugar can be reduced. Can be suppressed.

The raw brown rice may be subjected to a sterilization treatment as necessary, but since no other heat treatment step is required, there is little possibility that useful vitamins will be destroyed.
Moreover, it goes without saying that it contains the original dietary fiber of brown rice as it is, and therefore, it is effective for improving bowel movement by stimulating the intestinal wall and maintaining the health of the intestinal wall.

Furthermore, the shape is a lump. For example, when the lump is a bite-sized lump, it is easy to carry to the mouth and can be easily eaten even when going out. Also, because it is porous,
It has a good texture and a good texture, and since it is a freeze-dried product, it has very little water and absorbs gastric juice in the stomach quickly, so that a feeling of fullness can be easily obtained.

[Brief description of the drawings]

FIG. 1 is a flowchart showing an example of a method for producing processed brown rice food according to the present invention.

FIG. 2 is a diagram showing a gender distribution graph in a monitor test of processed brown rice food according to an example.

FIG. 3 is a diagram showing an age distribution graph in a monitor test of processed brown rice food according to an example.

FIG. 4 is a diagram showing a normal meal form distribution graph in a monitor test of processed brown rice food according to an example.

FIG. 5 is a diagram showing a pie chart of evaluation results for taste among monitor test results of the processed brown rice food according to the example.

FIG. 6 is a diagram showing a pie chart of evaluation results for chewyness among monitor test results of processed brown rice food according to the example.

FIG. 7 is a diagram showing a pie chart of evaluation results with respect to size among monitor test results of processed brown rice food according to the example.

FIG. 8 is a diagram showing a pie chart of evaluation results with respect to shapes among monitor test results of processed brown rice food according to the example.

FIG. 9 is a diagram showing a pie chart of evaluation results with respect to color among monitor test results of processed brown rice food according to the example.

FIG. 10 is a diagram showing a pie chart of evaluation results with respect to the state of the stool after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 11 is a diagram showing a pie chart of evaluation results for bowel movements after eating among monitor test results of processed brown rice food according to the example.

FIG. 12 is a diagram showing a pie chart of evaluation results with respect to the condition of the skin after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 13 is a diagram showing a pie chart of the evaluation results for the physical condition after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 14 is a diagram showing a line graph of a change in body weight after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 15 is a diagram showing a line graph of a BMI change after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 16 is a diagram showing a line graph of a change in body fat mass after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 17 is a diagram showing a line graph of a change in lean body mass after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 18 is a graph showing a line graph of the rate of change in body fat mass after eating out of the monitor test results of the processed brown rice food according to the example.

FIG. 19 is a diagram showing a line graph of the change rate of lean body mass after eating out of the monitor test results of the processed brown rice food according to the example.

Claims (6)

[Claims] 1. A freeze-dried food product comprising a ground brown rice product and a binder for binding the brown rice product, wherein the processed processed brown rice food is a porous mass. 2. The degree of pregelatinization of the starch in the ground brown rice is from 40 to 40.
2. The processed brown rice food according to claim 1, wherein the range is 60%. 3. The processed brown rice food according to claim 1, wherein the specific gravity is in the range of 0.4 to 0.8. 4. As the binder, any one or two of cellulose derivatives such as sodium cellulose glycolate and methylcellulose, sodium starch glycolate, sodium polyacrylate, lactose, various starches and honey.
The processed brown rice food product according to any one of claims 1 to 3, wherein the processed food product contains at least seeds. 5. The processed brown rice food product according to claim 1, which contains lactose as a binder. 6. Seasonings such as salt, miso, soy sauce, brown sugar,
The sesame, perilla, persimmon, and curry powder are contained in any one or more types.
5. The processed brown rice food according to any one of the above items 5.