JPS6347427B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to vitamin _B1 enriched rice and enriched wheat. Vitamin B ₁ for Japanese people whose staple food is white rice
Although it is one of the nutrients that are easily deficient, due to general improvements in dietary habits, vitamin
_B1 was thought to be in sufficient quantities, and beriberi, a vitamin _B1 deficiency, had become a forgotten disease. However, from around 1971, outbreaks of beriberi patients were reported one after another, mainly in western Japan such as San'in and Kyushu. A dietary survey of beriberi patients revealed that they consumed a lot of processed foods such as instant noodles, full-sugar drinks, and alcoholic drinks, and were extremely low in vitamin _B1 despite their high calorie intake. In this way, it is estimated that there are a large number of potential beriberi patients in today's diet, where white rice is the staple food, and the intake of processed foods low in vitamin _B1 and sugar is increasing. . Therefore,
Vitamins in a rational way in daily diet
It is still necessary to monitor the intake of _B1 . In fact, for the Japanese diet, vitamin B ₁
It is already known that the most desirable way to consume vitamin _B1 is to fortify rice, a staple food, or wheat, a semi-staple food, with the required amount of vitamin B1. By the way, when fortified rice or fortified wheat produced using vitamin _{B 1 salts} to fortify rice or wheat with vitamin B 1 is mixed with white rice and cooked, it produces an odor similar to the rice bran odor characteristic of vitamin B ₁ . The drawback is that it significantly impairs the flavor of the cooked rice. For this reason, vitamin B ₁ salts have not yet been utilized for fortified rice or fortified wheat. The present inventors have completed the present invention as a result of intensive research aimed at eliminating the drawbacks of vitamin B ₁ salts as raw materials for such fortified rice or fortified wheat. That is, the present invention is vitamin B _1- enriched rice or fortified wheat that contains 1 part by weight of vitamin B ₁ salts and 6 to 10 parts by weight of cyclodextrin. Rice or wheat, which is the raw material to be fortified with vitamin _B1 in the present invention, can be used without any particular limitation as long as it is commonly used for human consumption. For example, the variety, level of rice polishing/polley polishing, etc. can be selected as appropriate. Next, examples of the salts of vitamin B ₁ in the present invention include hydrochloride, nitrate, cetyl sulfate, rhodanate, phthalic salt, and lauryl sulfate. The cyclodextrin used in the present invention may be any of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, or may be a mixture thereof. Vitamins in fortified rice or fortified wheat of the present invention
The content and content ratio of B ₁ salts and cyclodextrin are determined by the type of vitamin B ₁ salt, the type of raw rice or milled barley, the purpose of use, etc. For example, the content of vitamin B ₁ salts is determined by referring to the Ministry of Health and Welfare's standard amounts for special nutritional foods, and the content of vitamin B 1 salts is usually determined by adding vitamin B ₁ to rice for use as a source of fortified rice or fortified wheat when cooking. In the case of wheat, it is recommended to contain about 100 to 150 mg in 100 g, and in the case of refined barley, it is recommended to contain 1.2 to 1.8 mg in 100 g. On the other hand, the content of cyclodextrin is sufficient as long as it can prevent the odor characteristic of vitamin B ₁ salts from occurring when mixed into cooked rice. For example, in the case of hydrochloride or nitrate, 1 part by weight of On the other hand, if cyclodextrin is contained in an amount of about 4 parts by weight or more, the effect is recognized, and although there is no particular upper limit to the amount, it is preferably up to about 20 parts by weight in consideration of economic efficiency, product appearance, etc. Usually 6
It is preferable to contain about 10 parts by weight. Next, the production of the fortified rice or fortified wheat of the present invention can be carried out by applying conventionally known formulation techniques for production of fortified rice or production and decomposition of foods, medicines, etc. For example, methods include preparing a solution containing vitamin B ₁ salts and cyclodextrin and soaking rice or wheat in this solution, or coating rice or wheat with this solution. Combinations of methods may also be used. For example, when rice is used as a raw material, it can be advantageously produced by the following method. In other words, about 200 parts by weight of water or 1 part by weight for 1000 parts by weight of raw rice
Dissolve an appropriate amount of vitamin B ₁ salts in an acetic acid solution of about 100% by considering its solubility. For example, in the case of hydrochloride or nitrate, it is preferable to dissolve about 1 to 3 parts by weight in the water or acetic acid solution per 1000 parts by weight of rice. If necessary, other water-soluble vitamins such as vitamin B ₂ , vitamin B ₆ , nicotinamide, calcium pantothenate, folic acid, etc. may be dissolved at the same time. Next, the rice is immersed in the vitamin solution obtained as described above and allowed to absorb the solution. For example, using a coating pan,
A method of absorbing while rotating is preferable because it allows the vitamin solution to be absorbed uniformly into the whole grain. Next, the rice grains are steamed for a short time to turn the surface layer of the grains into alpha, and then dried to a moisture content of about 13%. The dried rice thus obtained is coated with cyclodextrin. As a coating method, it is advantageous to prepare a solution containing cyclodextrin and a binder and spray it onto the rice grains using a device such as a coating pan because it is easy to work with and can be coated uniformly. In this case, examples of the binder used for coating include gum arabic, α-starch, gelatin, etc., but in short, any binder that can uniformly and stably coat rice with cyclodextrin with good workability may be used. There is no problem in using binders other than those mentioned above. In addition, by adding fat-soluble vitamins such as vitamin A, vitamin D, and vitamin E, and minerals such as calcium and iron when preparing this cyclodextrin solution, these vitamins and minerals can be fortified at the same time. You can also do it. After coating with cyclodextrin as described above, a water-insoluble coating agent such as hydrogenated oil or zein or shellac or
Coating with a thickening agent such as CMC, locust bean gum, guar gum, or carrageenan is more preferable because it can reduce loss of vitamins during use. Then, if necessary, it may be further coated with a starch such as corn starch, or colored with vitamin B ₂ , β-carotene, chlorophyll, or the like. On the other hand, vitamin _B1- enriched wheat can be produced in the same manner as above. The vitamin _B1- enriched rice or fortified wheat of the present invention is
It can be used in the same way as conventional fortified rice. Although the fortified rice or fortified wheat of the present invention uses vitamin B ₁ salts as raw materials, which have not conventionally been used for vitamin B ₁ fortification because of the characteristic rice bran odor, they are not used. No adverse effects such as impairing the flavor of cooked rice were observed during cooking. As described above, the product of the present invention allows the use of inexpensive vitamin B ₁ salts, and its manufacturing method is suitable for industrial production, making it extremely useful for improving the nutrition of Japanese people who eat rice as their staple food. Next, the present invention will be explained in more detail with reference to experimental examples and examples. Experimental example 1 Vitamin B ₁ hydrochloride 3.0g and vitamin B ₂ 0.12
Add 400ml of 1% acetic acid solution containing g to 2kg of polished rice,
The product temperature is approximately 30℃ while rotating using a coating pan.
Soak for 2 hours to allow the vitamin solution to be completely absorbed into the rice grains. Next, it is steamed with steam at about 100°C for 2 minutes, and then dried with hot air at about 70°C for about 1 hour. After drying, the rice was sieved to remove bound rice and broken rice to obtain 1.9 kg of dried rice with a moisture content of 12.5%. Transfer 1.9Kg of dried rice to a coating pan and
Aqueous solution 2 containing 20 g of starch, 50 g of gum arabic and 6 g of β-cyclodextrin is sprayed to coat the rice grains. Next, add 6 g of molten cottonseed hydrogenated fat (melting point: about 70°C) to this.
About 2 kg of vitamin B ₁ fortified rice was obtained by spray coating. Separately, β-cyclodextrin
those containing 12, 18, and 24g, respectively, and β-
Samples containing no cyclodextrin were similarly prepared. 2 g of the above vitamin B ₁ enriched rice was added to 400 g of polished rice and mixed, and the rice was cooked using an electric rice cooker. A sensory test was conducted on these cooked rice using as a control the cooked rice without the addition of fortified rice. The sensory test was conducted by a profile method by six experienced panelists. Results The results of the sensory test are shown in Table 1.

【table】

[Table] As is clear from Table 1, the superiority of the present invention was clearly recognized. In other words, when rice fortified with vitamin _B1 without the addition of β-cyclodextrin is cooked with the addition of vitamin _B1 , the rice bran odor characteristic of vitamin B1 is strong and the flavor of the rice is significantly impaired, but rice containing 6mg of β-cyclodextrin per gram of fortified rice There is almost no rice bran odor, and 1g
In the case of fortified rice containing 9 mg or more of β-cyclodextrin per rice, no difference was observed between fortified rice and additive-free cooked rice. Experimental Example 2 2 g each of the fortified rice A (no addition of β-cyclodextrin) and the fortified rice D (9 mg/g of β-cyclodextrin) of Experimental Example 1 were added and mixed to 400 g of polished rice, and the mixture was cooked using an electric pot. A sensory test was conducted using rice without fortified rice as a control. The sensory test was conducted by a panel of 6 experienced people.
The ranking method was used to rank the rice according to its smell. The sensory test was repeated twice, the total rank of the panel was calculated, and it was tested whether there was a statistically significant difference between the samples using Kramer's test table ("Food Quality Measurement" p. 68, Korin Shoin). did. The results of the sensory test are shown in Table 2.

[Table] As is clear from Table 2, rice A fortified with vitamin B ₁ hydrochloride and without β-cyclodextrin has a distinctly bad odor, whereas
No difference in odor was observed between the cooked rice to which the fortified rice D containing β-cyclodextrin of the present invention was added and the fortified rice to which no additives were added. Example 1 Vitamin B ₁ nitrate 1.5g and Vitamin B ₂ 0.06
Add 200 ml of 2% acetic acid solution containing g to 1 kg of rice,
Soak for 2 hours at a temperature of approximately 35°C using a coating pan. Next, the soaked rice is steamed for 3 minutes and then boiled for about 70 minutes.
Dry rice with a moisture content of 11.5% after drying with hot air at ℃ for about 1 hour.
Obtained 950g. Transfer 900 g of dry rice from which broken rice and sticky rice have been removed by sieving to a coating pan, and add 15% of a mixture of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.
An aqueous solution containing 73 g of cyclodextrin solution, 10 g of α-starch, and 30 g of gum arabic.
Spray coat ml. Next, 270 ml of an ethanol solution containing 3 g of shellac and 1.5 g of glycerin fatty acid ester was spray coated to obtain 945 g of vitamin _B1 enriched rice. The polished rice prepared by mixing the above-mentioned fortified rice in a ratio of 200:1 with polished rice had no rice bran odor that was observed when vitamin B ₁ nitrate was used as a raw material, and the rice was delicious. Example 2 Vitamin B ₁ hydrochloride 4.0g, Vitamin B ₂ 0.12g,
Add 340 ml of a 1% acetic acid aqueous solution containing 0.2 g of vitamin B ₆ , 10.0 g of nicotinic acid amide, and 4.0 g of calcium pantothenate to 1.7 kg of rice, and soak in a coating pan for 2 hours at a temperature of about 35°C. Then 100
After steaming for 2.5 minutes with steam at ℃, dry with hot air at about 70℃ for 1 hour. Cohesive rice and broken rice were removed by sieving to obtain 1.6 kg of dry rice. Transfer this dried rice to a coating pan and add β-cyclodextrin 25
170 g of suspension containing 6 g of casein, 15 g of lactose, 10 g of natural tocopherols, 40 g of calcium carbonate
Spray coat g. Then, 700 g of a suspension containing 300 g of corn starch, 6 g of α-starch, and 15 g of gum arabic is spray coated. Finally, spray 500ml of a 2% locust bean gum solution containing _0.2g of vitamin B2 for coloring, and add vitamin _B1 , vitamin _B2 , vitamin _B6 ,
Approximately 2 kg of fortified rice containing nicotinic acid, pantothenic acid, vitamin E, and calcium was obtained. The cooked rice prepared by adding and mixing 2.5 g of the above-mentioned fortified rice to 500 g of rice was delicious without the rice bran odor that is observed when vitamin B ₁ hydrochloride is used as a raw material. Example 3 Using a coating pan, add vitamins to 3 kg of rice.
B ₁ hydrochloride 3g and β-cyclodextrin
Spray coat with a 2% gelatin solution containing 45g. Then 2% containing 0.3g of vitamin _B2
Approximately 3 kg of vitamin B ₁ fortified rice was obtained by spray coating with 1.5 kg of locust bean gum solution. Rice prepared by adding 2 g of the fortified rice to 400 g of rice was delicious without the rice bran odor characteristic of vitamin _B1 . Example 4 200 ml of an aqueous solution containing 40 mg of vitamin B ₁ hydrochloride and 400 mg of β-cyclodextrin was added to 2 kg of refined barley, and the product was heated to approx.
Soak at 30℃ for 2 hours. Next, after steaming for 2 minutes with steam at 100℃, it is dried with hot air at about 70℃.
Approximately 2 kg of vitamin B ₁ fortified wheat was obtained. The rice prepared by adding 200 g of the above-mentioned fortified refined barley to 200 g of rice was delicious without the rice bran odor characteristic of vitamin _B1 .

Claims (1)

[Claims] 1 Vitamin B ₁ fortified rice or fortified wheat containing 1 part by weight of vitamin B ₁ salts and 6 to 10 parts by weight of cyclodextrin.