WO2004105513A1

WO2004105513A1 - Food material or food using germinant grain, process for producing germinant grain and method of reducing germinant grain odor

Info

Publication number: WO2004105513A1
Application number: PCT/JP2004/007364
Authority: WO
Inventors: Hiroshi Uchida
Original assignee: Best Amenity Co., Ltd.
Priority date: 2003-05-28
Filing date: 2004-05-28
Publication date: 2004-12-09
Also published as: JP2004350546A; CN1794923A; KR20060027793A; CN100521965C; KR100789207B1; HK1093300A1

Abstract

A novel food material or food using germinant grains from grains, such as unmilled rice and miscellaneous cereals, not only having its eating taste, such as sweetness or flavor, enhanced by alanine but also having realized ready intake of Ϝ-aminobutyric acid. In particular, a food material or food is produced using germinant grains obtained by immersing grains in an aqueous solution containing bittern ingredient or magnesium chloride. In the use of unmilled rice or miscellaneous cereals as the grains, “unmilled rice odor” or “miscellaneous cereal odor” being odor peculiar to the unmilled rice or miscellaneous cereals can be reduced. In the use of unmilled rice obtained from early reaped green rice, “unmilled rice odor” peculiar to unmilled rice can be more effectively reduced than in the use of ordinary unmilled rice.

Description

Specification

Food material or food using germinated cereals, method for producing germinated cereals, method for reducing odor of germinated cereals

Technical field

The present invention relates to a food material or food using germinated cereals, a method for producing germinated cereals, and a method for reducing odor of germinated cereals.

More specifically, germinated cereals made from cereals such as brown rice and millet cereals are used, and the taste such as sweetness and umami is improved by alanine, and γ-aminobutyric acid can be easily consumed. About.

Background art

[0002] In recent years, germinated brown rice, in which brown rice is immersed in water and germinated to about lmm or less, has attracted attention against the background of a health boom. Germinated brown rice has higher nutritional value and better digestibility than normal brown rice. It also contains a large amount of "多く -aminobutyric acid", which has medical effects such as blood pressure lowering and brain metabolism.

[0003] For example, Patent Document 1 proposes germinated brown rice in which τ-aminobutyric acid is efficiently enriched by immersing brown rice in water containing a predetermined amount of dissolved oxygen.

Patent Document 1: Japanese Patent No. 3137615

[0005] As described above, germinated brown rice is greatly expected as a completely new functional health food different from ordinary brown rice.

Disclosure of the invention

Problems the invention is trying to solve

[0006] However, the conventional germinated brown rice is not always satisfactory in terms of taste such as sweetness and umami.

One factor that impairs the original sweetness and umami of brown rice is the unique brown rice smell that remains in germinated brown rice. This brown rice odor is also called putrefaction odor or bran odor, and is thought to be caused by various bacteria that grew when brown rice was immersed in water (originally attached to brown rice). . [0007] In recent years, insufficient intake of magnesium, which is a kind of essential trace element extremely important for the human body, has been regarded as a problem. Magnesium is present in the human body at about 25 g (0.05% of body weight), most of which is present as a compound in the skeleton.

[0008] Further, magnesium has various physiological actions. For example, glycolytic enzymes

ATP-dependent enzymes, enzymes related to sugar metabolism such as hexokinase, and enzymes related to the synthesis and degradation of nucleic acids such as DNA polymerase have a large effect on metabolism as ions essential for various enzyme reactions.

[0009] For this reason, deficiency symptoms due to insufficient intake of magnesium include hypertension 'arteriosclerosis' diabetes, heart disease 'myocardial infarction' cerebral infarction or muscular pain 'hormonal disease' 'arrhythmia' sudden death, and furthermore osteoporosis · urine It is known that road stones or the like are surfaced in various forms. In view of the above, the development of new food materials and foods that can easily consume magnesium has been desired.

[0010] In view of the above circumstances, the inventor of the present invention has conducted intensive studies based on the idea that there is a method of extracting the original sweetness and umami of brown rice without separately adding a sweetener or an umami seasoning. Advanced.

[0011] As a result, surprisingly, brown rice is not simply water but is immersed in an aqueous solution containing a component or magnesium chloride and allowed to germinate, thereby containing alanine, a kind of amino acid that causes sweetness and umami. In addition to finding that the amount can be increased, it has also been found that the unique brown rice smell can be reduced at the same time.

[0012] Furthermore, it has been found that the content of magnesium contained in brown rice can be increased by immersion in an aqueous solution containing a bittern component or magnesium salt and germination.

[0013] Furthermore, as a result of study on millet, millet, barley, buckwheat, buckwheat, soybeans and other cereals other than brown rice, the same germination was achieved by immersion in an aqueous solution containing a bittern component or magnesium chloride. Has been found to be effective.

The present invention has been completed based on the above findings.

(Object of the present invention)

Therefore, an object of the present invention is to use germinated cereals made from cereals such as brown rice and millet, and to improve the taste such as sweetness and umami with alanine, and to improve γ-aminobutyric acid. It is an object of the present invention to provide a novel food material or food which can be easily taken.

[0015] Another object of the present invention is to use germinated cereals made from cereals such as brown rice and cereals, and to reduce the peculiar smell of germinated brown rice and germinated cereals to improve the taste. It is an object of the present invention to provide a new food material or food which can be made to be able to be served.

[0016] Another object of the present invention is to use germinated cereals made from cereals such as brown rice and cereals, so that magnesium, which is one of essential trace elements extremely important to the human body, can be easily taken. To provide a novel food material or food.

[0017] An object of the present invention is to provide a method for producing germinated cereals, which improves the taste such as sweetness and umami, and enables easy intake of γ-aminobutyric acid.

[0018] An object of the present invention is to provide a method for reducing odor that can reduce a specific odor of sprouted cereals.

Means for solving the problem

[0019] The means of the present invention taken to achieve the above object are as follows.

[0020] The first invention is a food material or food, characterized by using a germinated cereal obtained by germinating a cereal by immersing the cereal in an aqueous solution containing a bittern component or magnesium salt.

[0021] The second invention is characterized by using a germinated cereal obtained by enriching alanine by immersing the cereal in an aqueous solution containing a nitrogen component or magnesium salt and germinating the cereal. Or food.

[0022] The third invention is characterized in that germinated grains enriched in alanine and magnesium are used by immersing cereals in an aqueous solution containing a nitrogen component or magnesium salt to cause germination, and Food material or food.

[0023] In the fourth invention, germinated brown rice or germinated cereals in which aranine is enriched by immersing brown rice or cereals in an aqueous solution containing a nitrogen component or magnesium salt and germinating the germinated rice are used. A food material or food.

[0024] In the fifth invention, the germinated brown rice or germinated cereals enriched with alanine and magnesium is obtained by immersing brown rice or cereals in an aqueous solution containing a bittern component or magnesium salt and causing germination. A food material or food. [0025] A sixth invention is the food material or food according to the fourth or fifth invention, wherein the brown rice is obtained from early-cut green rice.

[0026] The seventh invention is a method for producing germinated cereals, comprising immersing cereals in an aqueous solution containing a bittern component or magnesium salt and causing germination.

[0027] The eighth invention is characterized in that the pesticide is characterized by reducing odor peculiar to the cereal by immersing the cereal in an aqueous solution containing a power component or magnesium salt and causing germination. This is a method for reducing the smell of sprouts.

The invention's effect

[0028] (a) According to the present invention, a substance that causes sweetness or umami by a kind of amino acid by immersing cereals such as brown rice or cereals in an aqueous solution containing a bittern component or magnesium salt and causing germination. It is possible to obtain germinated cereals in which the content of certain alanine and the content of γ-aminobutyric acid, which is considered to have a medical effect such as a blood pressure lowering action and a stimulatory action on the brain, are enhanced. Therefore, in the food material or food according to the present invention using the germinated cereals, the taste such as sweetness and umami is improved by alanine, and γ-aminobutyric acid can be easily consumed by eating. it can.

(B) Further, according to the present invention, it is possible to reduce a peculiar smell when a sprouted cereal is obtained using brown rice or millet, so-called “brown rice smell” or “millet grain smell”. Therefore, it is possible to prevent the sweetness and umami of the food material or food from being impaired by the unique odor.

, The taste can be further improved.

(C) Further, according to the present invention, germinated cereals with an increased magnesium content can be obtained. Therefore, by eating the food material or food according to the present invention using the germinated cereals, magnesium, which is a kind of essential trace element extremely important for the human body, can be easily taken.

(D) Using brown rice obtained from early-cut green rice can more effectively reduce the brown rice smell peculiar to brown rice as compared with the case using normal brown rice.

BEST MODE FOR CARRYING OUT THE INVENTION

[0032] The food material or food according to the present invention uses germinated cereals obtained by immersing cereals in an aqueous solution containing a bittern component or magnesium salt. [0033] In the present specification, the term "cereal" is used as a concept including a staple food (main cereal) such as rice and wheat and other miscellaneous cereals.

[0034] For example, in the case of "rice", types such as white rice, red rice, and black rice are not particularly limited, and the varieties are not particularly limited.

Also, in the case of "wheat", the type of barley. Wheat · hadakamugi 'rye · embata' glutinous barley is not particularly limited, and its varieties are not particularly limited.

[0035] Examples of the cereals include, for example, agar (including mochi) and millet (including mochi), hee, barley, buckwheat, amaranthus, quinoa (also referred to as quinoa), corn, and red beans (golden small) Beans), beans such as soybeans, sesame and the like.

[0036] The "aqueous solution containing the bittern component or salted magnesium" used for germination is, for example, powdered bittern, watered, and refined (the content ratio of calcium sulfate and potassium chloride is lower than that in the raw seawater by the salt field manufacturing method). Can be obtained by using magnesium chloride containing water for food addition, or magnesium chloride containing water, etc.

The adjustment method and the like are not particularly limited. It is also possible to use so-called deep sea water obtained by removing deep sea water from NaCl.

[0037] The concentration of the "aqueous solution containing the bittern component" is preferably 1 to 50 g, more preferably 1 to 10 g, and more preferably 1 to 10 g per liter of water, for example, purified bittern (magnesium chloride content is about 50% by weight). . If the amount of refined bittern per liter of water, for example, is less than lg, the magnesium content of the cereal tends to decrease, which is not desirable.If it exceeds 50 g, the cereal will feel astringent and harsh, resulting in inferior taste. Not preferred.

[0038] The cereals to be used may be used to remove small stones before germination, for example using a sorter.

It is desirable to carry out pretreatment such as washing in water and removing dust in a net.

When germinating cereals, the cereals are immersed in an aqueous solution containing a bittern component or magnesium salt as described above. By immersing and germinating in an aqueous solution containing a component or magnesium salt, the content of alanine, a kind of amino acid that causes sweetness and taste, can be increased. In addition, the content of γ-aminobutyric acid, which has medical effects such as a blood pressure lowering effect and a brain metabolism promoting effect, can be increased. [0040] In addition, germs are immersed in an aqueous solution containing a bittern component or magnesium chloride instead of mere water to germinate, thereby simultaneously reducing brown rice odor peculiar to brown rice and brown rice peculiar to millet. can do. The reason for this is not clear, but it is presumed that the use of an aqueous solution containing a bittern component or magnesium chloride can suppress the growth of various bacteria.

[0041] Examples of the grains used in the present invention include brown rice obtained from early-cut green rice. Early cut green rice is also called immature rice or blue rice, and brown rice obtained from this is also called green brown rice or blue brown rice. Early-cut green rice is harvested earlier than the normal time to harvest and refers to rice in which most of the rice grains are green.

Brown rice obtained from early-cut green rice has small grains and high nutritional value. By using this as a raw material, the "brown rice smell" peculiar to brown rice can be reduced more effectively than in the case of using normal brown rice.

[0042] Germination can be carried out with the shell attached or with the shell removed.

[0043] The above-mentioned γ-aminobutyric acid is present in a large amount in the brain of animals in a free state, and is considered to be a major inhibitory transmitter of nerves. γ-Aminobutyric acid has functions such as a neurodepressant effect and a tranquilizing effect, and in addition to a blood pressure lowering effect and a brain metabolism promoting effect, prevention of arteriosclerosis (prevention of lifestyle-related diseases), prevention of hangover, skin It is attracting attention as a substance that also has the effect of preventing aging. Therefore, by using cereals germinated as described above, a large amount of γ-aminobutyric acid can be accumulated in a food material or food after production, and as a result, the above-mentioned medical effects can be expected.

[0044] The immersion conditions for the cereal are not particularly limited as long as the liquid temperature, the immersion time, and ρΗ are such that the content of alanine is maximized. For example, the liquid temperature is 0-50 ° C, the immersion time is 1-148 hours, and the pH is 2.5-7.5.

After germination by immersion in an aqueous solution containing a bittern component or magnesium chloride, it is desirable to stop germination by drying the cereal so that the content of alanine does not decrease. The standard of germination is a bud length of 2 mm or less, preferably 1 mm or less, and more preferably 0.1-0.5 mm.

If the buds grow too much, alanine and γ-amino are used as components (energy) to germinate. Butyric acid is consumed, and its content is undesirably reduced.

In addition, since alanine and γ-aminobutyric acid are water-soluble, if cereals are immersed in an aqueous solution for a long time, alanine and γ-aminobutyric acid may be dissolved in the aqueous solution and their contents may be reduced. It is desirable that the shoots be immediately removed from the aqueous solution and dried.

Example

Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited thereto.

In this example, brown rice obtained from early-cut green rice was used as the raw brown rice.

[Example 1]

(Alanine and γ-aminobutyric acid)

An aqueous solution in which 10 g of bittern was dissolved per 1 L of deionized water was obtained. To this aqueous solution (adjusted to pH 5.9 and kept at room temperature of 25 ° C.), lkg of the above-mentioned raw brown rice was put and immersed for 4 hours.

[0048] The bittern is refined bittern obtained by the salt field manufacturing method (powder bite for tofu, manufactured by Teshio Co., Ltd., magnesium chloride content: 51% by weight. In addition, magnesium sulfate: 3.4% by weight, sodium chloride: 2%) 0.6% by weight, 0.5% by weight of potassium chloride and about 42.5% by weight of water of crystallization).

[0049] After immersion, the germinated brown rice obtained was taken out of the aqueous solution and immediately dried with a dryer at 40 ° C to stop germination.

[0050] Next, each was pulverized with a high-speed pulverizer (Cyclone Mill, manufactured by UDY), and passed through a stainless steel net having a fine hole of 0.5 mm in diameter to obtain a powder. 1. OOO g of this powder was weighed, and each was collected in a centrifugal polyethylene bottle with a volume of 30 mL, and 5 mL of distilled water and 5 mL of 16% trichloroacetic acid were added to obtain a final concentration of 8% trichloroacetic acid solution.

[0051] Further, after performing an ultrasonic treatment for 2 minutes with an ultrasonic generator (Branson B-42S, manufactured by Branson Kiki Co., Ltd.), a cooling centrifuge (an inverter micro-cooled centrifuge, manufactured by Kubota Seisakusho) produced 10,000 Centrifugation was performed at 卬 m for 5 minutes.

[0052] The supernatant was filtered through a syringe filter (Advantech 0.45 µm filter, manufactured by Toyo Ichiro Paper Co., Ltd.) and transferred to a 2 mL vial.

This is a high-speed amino acid analyzer (HITACHI L_8500, manufactured by Hitachi, Ltd.) Method and ion exchange column No. 855-3503), and the free amino acid content was automatically analyzed.

[0053] As a standard solution, a mixed solution of 40 amino acids containing known concentrations of alanine and γ-aminobutyric acid was used. Of these, alanine was detected at a peak after about 37.5 minutes of analysis starting power, and γ-aminobutyric acid was detected at a peak after about 65.5 minutes, and the ratio of peak area to alanine and Ύ-aminobutyric acid in the sample was determined. Was calculated.

On the other hand, as a control, a sample was prepared in the same manner as described above, except that brown rice was used without immersion in water (without germination), and the _{contents of} alanine and _Ί -aminobutyric acid were prayed. . The analysis conditions are the same as above. Table 1 shows the analysis results.

[Table 1] Table 1

As is clear from the results in Table 1, in Example 1, in which the germination was carried out by dipping in an aqueous solution containing a bittern component (Shiiro Magnesium) as compared to the control brown rice, alanine, a substance causing sweetness and umami, Γ-aminobutyric acid, which is considered to have medical effects, clearly increased.

(Sensory test)

The germinated brown rice (control brown rice and test rice in total) obtained as described above was subjected to a sensory test by cooking rice, and the taste was determined whether or not it was immersed in an aqueous solution of the bittern component (Shiidai magnesium). We examined what difference would occur in the global evaluation.

[0058] As a result, when germinated by immersion in an aqueous solution containing a bittern component (magnesium chloride), the taste including sweetness and umami is improved, and the brown rice odor is reduced, as compared with the control brown rice. Was.

[Example 2]

(About magnesium)

Dissolve 1.5 g of magnesium salt in 1 L of deionized water and adjust the magnesium chloride concentration to 1. An aqueous solution adjusted to 5% (weight / volume) was obtained. To this aqueous solution, lkg of each of the above-mentioned raw brown rice was added and immersed for the set time shown in Table 2.

[0060] After immersion, the plate was fried in a stainless steel bar, drained, and air-dried in a low-temperature room at 4 ° C to adjust the water content to about 14.5%.

In this way, after preparing four kinds of test rice (No. 47), 30 g of each was crushed and 1.000 g of rice flour was weighed.

[0061] This was poured into lOOmL of a 1% hydrochloric acid solution, shaken well to extract minerals, diluted appropriately, and measured for magnesium using an atomic absorption spectrophotometer (HITACHI Z8200 type). The results are shown in Table 2 as mg.

On the other hand, as a control brown rice, a sample was prepared in the same manner as described above except that brown rice was used without immersion in water, and the content of magnesium was analyzed. The analysis conditions are the same as above. Table 2 also shows the results.

[0063] [Table 2]

Table 2

As is clear from the results in Table 2, it was possible to increase the content of magnesium contained in brown rice by immersing brown rice in an aqueous solution containing a bittern component (magnesium salt).

[0065] Note that the terms and expressions used in the present specification are for explanation only, and do not exclude the above-mentioned terms and expressions equivalent to the expressions and expressions which are not limiting. Industrial applicability

[0066] As described above, according to the present invention, a kind of amino acid causes sweetness and taste by immersing cereals such as brown rice and millet in an aqueous solution containing a component or magnesium chloride to cause germination. It is possible to obtain germinated cereals with an increased content of _{alanine, a} substance, and a higher content of peraminobutyric acid, which is considered to have medical effects such as hypotensive action and brain metabolism promoting action. it can. Therefore, in the food material or food according to the present invention using the germinated cereals, the taste such as sweetness and umami is improved by aranine, and γ-aminobutyric acid can be easily consumed by eating. .

Further, according to the present invention, it is possible to reduce the peculiar smell when germinated cereals are obtained using brown rice or millet, so-called “brown rice smell” or “millet odor”. Therefore, it is possible to prevent the sweetness and umami of the food material or food from being impaired by the unique odor.

, The taste can be further improved.

[0068] Further, according to the present invention, germinated cereals with an increased magnesium content can be obtained.

. Therefore, by eating the food material or food according to the present invention using the germinated cereals, magnesium, which is one of the essential trace elements extremely important for the human body, can be easily taken.

[0069] Brown rice obtained from early-cut green rice can more effectively reduce the brown rice odor peculiar to brown rice as compared with the case of using normal brown rice.

Claims

The scope of the claims

[1] A germinated cereal obtained by immersing cereal in an aqueous solution containing a bittern component or magnesium chloride, and using germinated cereal.

Food material or food.

[2] A germinated cereal obtained by immersing cereal in an aqueous solution containing a bittern component or magnesium chloride and germinating to thereby use an aranine-enriched germinated cereal.

Food material or food.

[3] A germinated cereal enriched in alanine and magnesium by immersing the cereal in an aqueous solution containing a bittern component or magnesium chloride and germinating the germ,

Food material or food.

[4] A food material or food characterized by using germinated brown rice or germinated cereals that are enriched in aranine by immersing brown rice or cereals in an aqueous solution containing a bittern component or magnesium chloride and causing germination.

[5] A germinated brown rice or a germinated millet enriched with alanine and magnesium by immersing brown rice or a millet in an aqueous solution containing a bittern component or magnesium chloride to cause germination,

Food material or food.

[6] Brown rice is obtained from early-cut green rice,

A food material or food according to claim 4 or 5.

[7] germinating by immersing cereals in an aqueous solution containing a bittern component or magnesium chloride,

Method for producing germinated cereals.

[8] By immersing cereals in an aqueous solution containing a bittern component or magnesium chloride to germinate, the characteristic odor of germinated cereals is reduced.

A method for reducing the odor of germinated cereals.