WO2003053162A1 - Extrait aqueux de son de riz et son utilisation dans des additifs pour des produits a base de chair de poisson de fond - Google Patents
Extrait aqueux de son de riz et son utilisation dans des additifs pour des produits a base de chair de poisson de fond Download PDFInfo
- Publication number
- WO2003053162A1 WO2003053162A1 PCT/JP2002/012923 JP0212923W WO03053162A1 WO 2003053162 A1 WO2003053162 A1 WO 2003053162A1 JP 0212923 W JP0212923 W JP 0212923W WO 03053162 A1 WO03053162 A1 WO 03053162A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- rice bran
- bran extract
- extract
- water
- sitting
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 78
- 235000009566 rice Nutrition 0.000 title claims abstract description 78
- 239000000654 additive Substances 0.000 title claims abstract description 5
- 239000006286 aqueous extract Substances 0.000 title claims abstract 3
- 241000251468 Actinopterygii Species 0.000 title abstract description 4
- 235000013622 meat product Nutrition 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000000284 extract Substances 0.000 claims abstract description 78
- 241000209094 Oryza Species 0.000 claims abstract description 77
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical group OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000001556 precipitation Methods 0.000 claims abstract description 19
- 238000000502 dialysis Methods 0.000 claims abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011575 calcium Substances 0.000 claims abstract description 11
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 11
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 10
- 239000000467 phytic acid Substances 0.000 claims abstract description 10
- 229940068041 phytic acid Drugs 0.000 claims abstract description 10
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 10
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 5
- 230000000975 bioactive effect Effects 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 238000007711 solidification Methods 0.000 abstract 3
- 230000008023 solidification Effects 0.000 abstract 3
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000035790 physiological processes and functions Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000010438 heat treatment Methods 0.000 description 11
- 235000015110 jellies Nutrition 0.000 description 11
- 239000008274 jelly Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 238000005119 centrifugation Methods 0.000 description 10
- 239000006228 supernatant Substances 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 235000019465 surimi Nutrition 0.000 description 4
- 238000003916 acid precipitation Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241001313700 Gadus chalcogrammus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000000276 sedentary effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a rice bran extract having reduced or eliminated specific bioactive functions, and use for specific applications.
- rice bran contains not only various nutrient components such as vitamins, minerals and dietary fiber, but also components having various bioactive functions.
- ⁇ -oryzanol and ferulic acid have antioxidant effects
- inositol has vitamin ⁇ ⁇ ⁇ -like effects and cholesterolemia improvement
- phytin and / or phytic acid have metal chelating effects and anti-fatty liver effects.
- rice bran is to be used for a particular food, not only is it enriched in the nutrition of the food, but also an ancillary effect based on various bioactive functions is expected.
- rice bran itself is poorly edible, so it is important to focus on rice oil and extract it with an organic solvent such as hexane, or on phytic acid or phytic acid. It is practical to use extraction with an aqueous solution of an organic acid (P201-1-252031).
- the present invention does not focus on specific components of rice bran, They try to use the ingredients comprehensively.
- the present invention is intended to comprehensively utilize the water-soluble components of rice bran by reducing or removing the functions by focusing only on specific physiologically active functions.
- a water-soluble rice bran extract was blended to prepare a walleye pollock salted body.
- Sitting refers to the gelling of salted meat, and the elastic texture of fishery products such as kamaboko is provided by sitting.
- An object of the present invention is to reduce or eliminate the above-described sitting inhibitory action of the rice bran extract so that the rice bran extract can be more widely used for fishery products.
- the gist of the present invention is a rice bran extract in which only components having a specific bioactive function are focused on and the components are reduced or removed.
- the above-mentioned component is a sitting-suppressing component.
- the present invention is a rice bran extract in which only the sitting-suppressing component is focused on and the component is reduced or removed.
- the present invention is a rice bran water extract obtained by focusing on only a specific physiologically active function, and preferably having an effect of suppressing sitting, and reducing or removing the component.
- the above components are subjected to a precipitation method, preferably a calcium precipitation method, or dialysis.
- the present invention focuses only on a specific physiologically active function, preferably a component that suppresses sitting, and reduces the component by a precipitation method, preferably a calcium precipitation method, or a dialysis method.
- the present invention is a removed rice bran extract, preferably a rice bran water extract.
- the sit-suppressing component is phytin and / or phytic acid
- the present invention focuses on a specific bioactive function, more specifically, phytin and Z or phytic acid alone.
- a rice bran extract preferably a rice bran water extract, which is reduced or removed, if necessary, by a precipitation method, preferably a calcium precipitation method, or reduced or removed by a dialysis method.
- the gist of the present invention is to use any of the rice bran extracts described above as an additive for kneaded products.
- FIG. 1 is a drawing showing the results of measuring the jelly strength of the kamabo with and without the addition of the water-soluble rice bran extract subjected to the calcium precipitation treatment.
- FIG. 2 is a drawing showing the results of measuring the jelly strength of kamabo with and without the addition of a water-soluble rice bran extract without treatment for removing the sitting-suppressing component.
- FIG. 3 is a drawing showing the results of measuring the jelly strength of the kamabo with and without the addition of the water-soluble rice bran extract subjected to the acid precipitation treatment.
- FIG. 4 is a diagram showing the results of measuring the jelly strength of tamabo with and without dialysis-treated water-soluble rice bran extract.
- the rice bran is a portion composed of a peel, a seed coat, an aleurone layer, and a germ formed in the process of producing polished rice from brown rice.
- the rice bran as a raw material of the rice bran water extract, besides raw bran produced by milling, roasted bran obtained by roasting raw bran and defatted bran produced in the process of producing rice oil from raw bran can be used.
- Water is preferred as an extraction solvent from rice bran, but a mixture of water and an organic solvent such as ethanol, which is recognized as a food additive, may be used as the extraction solvent.
- the pH of the extraction solvent there is no particular restriction on the pH of the extraction solvent, but it is preferable that the pH is finally neutralized to a range of 6 to 8 in consideration of use in fishery products.
- the calcium salt used in the calcium precipitation method for example, calcium hydroxide, calcium carbonate, calcium chloride, and the like, which are recognized as food additives, can be used, but calcium chloride is preferably used because of its good water solubility.
- the insoluble precipitate formed by these calcium salts can be removed by centrifugation or filtration. Dialysis It is recommended to use a dialysis membrane with a molecular weight cut-off of 100,000 or less.
- the obtained water-soluble rice bran extract can be incorporated into a fishery kneaded product in the form of an extract, but may be used as a powder obtained by freeze-drying or spray-drying.
- This water-soluble rice bran extract is used for the production of fishery products.
- the mixture may be subjected to a contact treatment such as an addition kneading treatment, and then may be produced according to a usual method for producing a ground or seafood kneaded product.
- the phenomenon of sitting is thought to be a process in which the salt-soluble protein akutomyosin forms a three-dimensional network by cross-linking between molecules by heat, and confine water in the network.
- Cross-linking involves an SS bond, but also involves intermolecular covalent bonds, which are allegedly generated by transdaltaminase.
- Sitting is a gelling phenomenon generally observed in the temperature range of 40 ° C or lower, but the strength of the gel generated by sitting varies depending on the heating history. The higher the temperature, the faster the sitting speed, but the stronger the sitting strength, the longer the temperature.
- sodium ascorbate is known to oxidize the SH group to promote sitting
- oligosaccharides such as glucose and sucrose are known to suppress sitting.
- Example 1 The present invention will be described in detail with reference to examples. The present invention is not limited by these examples. Example 1
- the heating condition of B is a condition in which sitting is further promoted.
- Kamaboko C heated at 90 ° C for 40 minutes
- D heated at 30 ° C for 60 minutes
- the jelly strength of these four types of kamaboko was measured. The strength was determined by cutting each of the above kamaboko into 2.5 cm long slices and measuring the breaking strength (w value, g) measured using a 5 mm diameter plunger and the distance to break (L value, cm). ) Is multiplied by JS (g ⁇ cm). The results are shown in FIG. As shown in Fig. 1, it was found that the water-soluble rice bran extract subjected to the calcium precipitation treatment did not affect the strength of kamaboko jelly, and did not inhibit sitting even under conditions that promoted sitting. . Comparative Example 1
- Fig. 2 shows the results of measuring the jelly strength of the obtained four types of kamaboko. As shown in Fig. 2, it was found that the water-soluble rice bran extract, which was not subjected to calcium precipitation treatment, affected the strength of the kamaboji jelly, and significantly suppressed sitting, especially under heating conditions that promoted sitting. Was. Comparative Example 2
- Fig. 3 shows the results of measuring the jelly strength of the obtained four types of kamaboko.
- the water-soluble rice bran extract subjected to the acid precipitation treatment unlike the water-soluble rice bran extract subjected to the calcium precipitation treatment, affected the jelly strength of kamaboko, and particularly promoted sitting. It was found that the seating was significantly suppressed under the heating condition.
- Example 2
- Fig. 4 shows the results of measuring the jelly strength of the obtained four types of kamaboko.
- water-soluble rice bran extract to which dialysis-treated water-soluble rice bran extract was added was slightly less sedentary compared to non-added Kamaboko, but non-dialyzed water-soluble rice bran extract was added. The degree of suppression was reduced as compared to the case (Fig. 2).
- Industrial applicability As shown in Fig. 4, water-soluble rice bran extract to which dialysis-treated water-soluble rice bran extract was added was slightly less sedentary compared to non-added Kamaboko, but non-dialyzed water-soluble rice bran extract was added. The degree of suppression was reduced as compared to the case (Fig. 2).
- the components of the water-soluble rice bran extract that suppress sitting of the fishery product can be reduced or removed by the calcium chloride precipitation method or the dialysis method, so the rice bran extract can be produced without causing the sitting suppression. Can be added. It is possible to provide a fishery paste product to which rice bran extract is added.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Fish Paste Products (AREA)
- Medicines Containing Plant Substances (AREA)
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02788775A EP1457119B1 (en) | 2001-12-20 | 2002-12-10 | Aqueous extract of rice bran and utilization thereof in additives for ground fish meat products |
ES02788775T ES2394301T3 (es) | 2001-12-20 | 2002-12-10 | Extracto acuoso de salvado de arroz y utilización del mismo en aditivos para productos de carne de pescado molida |
US10/499,302 US7763307B2 (en) | 2001-12-20 | 2002-12-10 | Fish paste mixture with rice bran extract |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001388356A JP3676296B2 (ja) | 2001-12-20 | 2001-12-20 | 米糠水抽出物およびその練製品添加物への使用 |
JP2001-388356 | 2001-12-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2003053162A1 true WO2003053162A1 (fr) | 2003-07-03 |
Family
ID=19188142
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2002/012923 WO2003053162A1 (fr) | 2001-12-20 | 2002-12-10 | Extrait aqueux de son de riz et son utilisation dans des additifs pour des produits a base de chair de poisson de fond |
Country Status (6)
Country | Link |
---|---|
US (1) | US7763307B2 (ja) |
EP (1) | EP1457119B1 (ja) |
JP (1) | JP3676296B2 (ja) |
AR (1) | AR037968A1 (ja) |
ES (1) | ES2394301T3 (ja) |
WO (1) | WO2003053162A1 (ja) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2012026618A1 (ja) * | 2010-08-27 | 2013-10-28 | 味の素株式会社 | 水産練り製品の製造方法及び水産練り製品改質用の酵素製剤 |
WO2017138220A1 (ja) * | 2016-02-12 | 2017-08-17 | ソニー株式会社 | 情報処理方法および情報処理装置 |
EP3873229A4 (en) * | 2018-11-01 | 2022-09-07 | Florida Food Products, LLC | RICE MILK EXTRACT COMPOSITIONS, METHODS OF MAKING THEM AND USING THEM |
CN111440767B (zh) * | 2020-04-24 | 2023-07-21 | 尚禾粒线体生物科技(深圳)有限公司 | 一种线粒体保护剂及其应用 |
CA3177798A1 (en) * | 2020-05-06 | 2021-11-11 | Florida Food Products, LLC | Rice bran extract compositions, and methods of making and using same |
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US3852504A (en) | 1969-04-09 | 1974-12-03 | Nakataki Pharm Ind Co Ltd | Process for complete separation of constituents of rice-bran and the like |
GB1507867A (en) | 1976-10-11 | 1978-04-19 | Norgine Ltd | Edible bran and to a solid edible bran-containing composition and to a process for producing the composition |
JPS5362847A (en) | 1976-11-13 | 1978-06-05 | Ajinomoto Kk | Production of rice extract |
JPS5432670A (en) | 1977-08-12 | 1979-03-10 | Ajinomoto Kk | Production of rice extract |
EP0401117A1 (fr) | 1989-06-02 | 1990-12-05 | Socété Anonyme dite: AGRO INDUSTRIE RECHERCHES ET DEVELOPPEMENTS | Procédé de préparation de son de blé désamylacé et déphytisé et produit obtenu |
WO1992007474A1 (en) | 1990-11-06 | 1992-05-14 | E.I. Du Pont De Nemours And Company | High fiber and low ash cereal fibers |
JPH0767521A (ja) | 1993-08-27 | 1995-03-14 | Kyodo Nyugyo Kk | 魚肉のジェリーミート化防止剤とそれを用いた摺身の製造法 |
CN1165142A (zh) | 1996-05-10 | 1997-11-19 | 杨宜兵 | 一种用米糠提取植酸钙的生产方法 |
CN1167768A (zh) | 1997-04-12 | 1997-12-17 | 包昌年 | 由米糠提取菲汀的新方法 |
JP2001252031A (ja) | 2000-03-15 | 2001-09-18 | Tsuno Rice Fine Chemicals Co Ltd | 水溶性米糠エキス粉末の製造方法 |
CN1366025A (zh) | 2001-01-16 | 2002-08-28 | 黄付平 | 从米糠(麸皮)中提取植酸的方法 |
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JPS63291531A (ja) * | 1987-05-22 | 1988-11-29 | Shizuoka Pref Gov | 水産品の品質保持方法 |
JPH01309662A (ja) * | 1988-06-07 | 1989-12-14 | Seiji Nojima | 食物繊維入りかまぼこ |
JPH0678367B2 (ja) * | 1990-05-15 | 1994-10-05 | 呉羽化学工業株式会社 | 食物繊維、その製造法及びその食物繊維を含有する生理活性剤 |
US6180390B1 (en) * | 1997-03-07 | 2001-01-30 | Food Industry Research & Development Institute | Phytase-producing bacteria, phytase and production method of phytase |
-
2001
- 2001-12-20 JP JP2001388356A patent/JP3676296B2/ja not_active Expired - Fee Related
-
2002
- 2002-12-10 WO PCT/JP2002/012923 patent/WO2003053162A1/ja active Application Filing
- 2002-12-10 ES ES02788775T patent/ES2394301T3/es not_active Expired - Lifetime
- 2002-12-10 US US10/499,302 patent/US7763307B2/en not_active Expired - Fee Related
- 2002-12-10 EP EP02788775A patent/EP1457119B1/en not_active Expired - Lifetime
- 2002-12-20 AR ARP020105057A patent/AR037968A1/es active IP Right Grant
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US3852504A (en) | 1969-04-09 | 1974-12-03 | Nakataki Pharm Ind Co Ltd | Process for complete separation of constituents of rice-bran and the like |
GB1507867A (en) | 1976-10-11 | 1978-04-19 | Norgine Ltd | Edible bran and to a solid edible bran-containing composition and to a process for producing the composition |
JPS5362847A (en) | 1976-11-13 | 1978-06-05 | Ajinomoto Kk | Production of rice extract |
JPS5432670A (en) | 1977-08-12 | 1979-03-10 | Ajinomoto Kk | Production of rice extract |
EP0401117A1 (fr) | 1989-06-02 | 1990-12-05 | Socété Anonyme dite: AGRO INDUSTRIE RECHERCHES ET DEVELOPPEMENTS | Procédé de préparation de son de blé désamylacé et déphytisé et produit obtenu |
WO1992007474A1 (en) | 1990-11-06 | 1992-05-14 | E.I. Du Pont De Nemours And Company | High fiber and low ash cereal fibers |
JPH0767521A (ja) | 1993-08-27 | 1995-03-14 | Kyodo Nyugyo Kk | 魚肉のジェリーミート化防止剤とそれを用いた摺身の製造法 |
CN1165142A (zh) | 1996-05-10 | 1997-11-19 | 杨宜兵 | 一种用米糠提取植酸钙的生产方法 |
CN1167768A (zh) | 1997-04-12 | 1997-12-17 | 包昌年 | 由米糠提取菲汀的新方法 |
JP2001252031A (ja) | 2000-03-15 | 2001-09-18 | Tsuno Rice Fine Chemicals Co Ltd | 水溶性米糠エキス粉末の製造方法 |
CN1366025A (zh) | 2001-01-16 | 2002-08-28 | 黄付平 | 从米糠(麸皮)中提取植酸的方法 |
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Title |
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LEE NAHMGULL ET AL.: "Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi", JOURNAL OF FOOD SCIENCE, vol. 63, no. 6, 1998, pages 969 - 974 |
See also references of EP1457119A4 |
Also Published As
Publication number | Publication date |
---|---|
US7763307B2 (en) | 2010-07-27 |
US20050106311A1 (en) | 2005-05-19 |
EP1457119A4 (en) | 2010-07-21 |
EP1457119B1 (en) | 2012-09-12 |
ES2394301T3 (es) | 2013-01-30 |
EP1457119A1 (en) | 2004-09-15 |
AR037968A1 (es) | 2004-12-22 |
JP2003180277A (ja) | 2003-07-02 |
JP3676296B2 (ja) | 2005-07-27 |
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