WO2011010522A1

WO2011010522A1 - Germinated seeds and process for production thereof

Info

Publication number: WO2011010522A1
Application number: PCT/JP2010/060607
Authority: WO
Inventors: 大坪　研一; 中村　澄子
Original assignee: 国立大学法人新潟大学
Priority date: 2009-07-24
Filing date: 2010-06-23
Publication date: 2011-01-27
Also published as: JP2011024472A; JP5641467B2

Abstract

A method for improving the taste and functionality of germinated seeds and, at the same time, suppressing the proliferation of undesirable microbes during a germination treatment by a safe means in the preparation of the germinated seeds; a method for preparing germinated seeds having improved germination rate, germination percentage, antibacterial properties, taste components and functional components, which is characterized by carrying out a germination treatment while immersing seeds in a solution containing an onion (particularly a red onion); germinated seeds produced by the preceding method; and a germinated seed-containing food (particularly a rice, bread, noodle, confectionery or liquid food containing germinated brown rice), which contains the germinated seeds.

Description

Germinated seed and method for producing the same

The present invention relates to a method for preparing germinated seeds, and in particular, the seed germination rate, germination rate, and antibacterial properties are characterized by performing germination treatment by immersing in a solution containing moss (especially red onion). , A taste component, and a functional component.
The present invention also relates to a germinated seed obtained by the above method; a germinated seed-containing food containing the germinated seed (particularly, cooked rice, bread, noodles, confectionery, liquid food containing germinated brown rice).

Rice, the most familiar food ingredient for Japanese people, has been declining per capita since 1957, but the development of new processing technology has developed practical germinated brown rice with excellent safety and cooking ability. (See Patent Document 1).

Germinated brown rice activates enzymes by immersing brown rice in water, and the protein in the embryo is hydrolyzed to produce a large amount of glutamic acid. This glutamic acid is caused by the action of glutamate decarboxylase (GAD). Biotinylated with aminobutyric acid (hereinafter sometimes simply referred to as GABA). The GABA content of germinated brown rice is about twice that of brown rice and about 10 times that of white rice (see Non-Patent Document 1).
GABA is known as an inhibitory neurotransmitter and is a non-protein amino acid that exists widely in nature. GABA has effects such as prevention of hypertension, suppression of increase in neutral fat, and tranquilization (see Non-Patent Documents 2 and 3).
In germinated brown rice, various free sugars and oligosaccharides mainly composed of glucose produced from starch during germination have improved the taste, and have overcome and improved problems such as brown rice odor and texture. Has attracted attention as a new product (see Non-Patent Document 4).

Taking advantage of the excellent characteristics of germinated brown rice, rice consumption is expanded and the Japanese diet is enriched. At the same time, the food self-sufficiency ratio (the current food self-sufficiency ratio in Japan is about 40%) It is expected to raise the lowest level in the country.
In addition, there is currently a global sprout boom, and the emergence of sprouting (germinated crops) has rapidly increased the demand for grains, beans, and vegetables with added nutritional functionality. Improving seed nutrition, especially 'improving taste and functionality', is a very strong issue in the overall crop needs.

In addition, germinated seeds, especially germinated brown rice, easily proliferate during germination treatment, and heat-resistant spore bacteria are likely to adhere. Therefore, heat sterilization after the germination treatment (see Patent Document 1) or high-temperature and high-pressure processing with an extruder during food processing (see Non-Patent Document 5) is required. However, especially in germinated brown rice, a peculiar unpleasant odor derived from the fermentation of the microorganisms occurs (see Patent Document 1). Moreover, since heat processing impairs the activity of various enzymes, vitamin B, vitamin C, etc., it is not preferable from the viewpoint of functionality.
Therefore, instead of the heating step after the germination treatment, there is a demand for safe means for 'suppressing the growth of various germs during the germination treatment'.

JP 2000-217520 A

The present invention solves the above problems and prepares germinated seeds by 'improving the taste and functionality of the germinated seeds' and at the same time 'suppressing the growth of germs during germination with a safe means', The purpose is to provide.

As a result of intensive studies, the present inventor, in preparing germinated seeds, in a solution containing moss (especially red onion), germination promoting action on seeds (effect of improving germination rate and germination rate), and And found that it has antibacterial action. As a result, it has been found that the germination treatment time can be greatly shortened, and that 'proliferation of miscellaneous bacteria can be suppressed by safe means'.
Moreover, it discovered that glucose which is a taste component in a germination seed, GABA which is a functional component can be increased, and also quercetin glycoside etc. (functional component) contained in moss can be provided.
The present invention has been completed based on these findings.

That is, the present invention according to claim 1 relates to a method for preparing germinated seeds, characterized in that seeds are immersed in a solution containing moss to perform germination treatment.
The present invention according to claim 2 relates to a method for preparing germinated seeds according to claim 1, wherein the moss is made into a dry powder.
The present invention according to claim 3 relates to the method for preparing a germinated seed according to claim 1, wherein the moss is an onion.
The present invention according to claim 4 relates to the method for preparing a germinated seed according to claim 3, wherein the onion is a red onion.
The present invention according to claim 5 is characterized in that the method for preparing a germinated seed is improved in seed germination rate, germination rate, antibacterial property, taste component, and functional component. The method for preparing a germinated seed according to any one of the above.
The present invention according to claim 6 is characterized in that the solution has a pH of 5.0 to 7.0 and contains 0.2 to 10.0% by weight of the moss in terms of dry matter. The present invention relates to a method for preparing a germinated seed according to any one of 1 to 5.
The present invention according to claim 7 relates to the method for preparing a germinated seed according to any one of claims 1 to 6, wherein the solution is a solution from which solid content has been removed after containing the moss. is there.
The present invention according to claim 8 is the germinating seed according to any one of claims 1 to 7, wherein the seed is a seed from one or more of rice, beans, wheat, millet, and vegetables. It is related with the preparation method.
The present invention according to claim 9 relates to a method for preparing a germinated seed according to claim 8, wherein the seed is a rice seed.
The present invention according to claim 10 is the germinating seed according to claim 9, wherein the rice seed is an ultra-hard rice seed in which the proportion of short amylopectin chains having a glucose polymerization degree of 12 or less is 20% or less of the whole starch. It is related with the preparation method.
The present invention according to claim 11 relates to a method for preparing a germinated seed according to claim 9, wherein the rice seed is a seed of giant germinated rice.
The present invention according to claim 12 is the method for preparing germinated seeds according to any one of claims 9 to 11, wherein the rice seeds are immersed in the solution at a temperature of 25 to 40 ° C. The present invention relates to a method for preparing germinated seeds, which rapidly germinates in 6 hours.
The present invention according to claim 13 relates to a germinated seed obtained by the preparation method according to any one of claims 1 to 11.
The present invention according to claim 14 relates to a germinated seed comprising 15 mg / 100 g or more of γ-aminobutyric acid, 2.5 wt% or more of glucose, and 2 to 500 ppm of quercetin glycoside. is there.
The present invention according to claim 15 relates to a germinated seed comprising 30 mg / 100 g or more of γ-aminobutyric acid, 3.0% by weight or more of glucose, and 50 to 300 ppm of quercetin glycoside. is there.
The present invention according to claim 16 relates to a germinating seed-containing food characterized by containing 5% by weight or more of the germinating seed according to any of claims 13 to 15.
The present invention according to claim 17 relates to the germinated seed-containing food according to claim 16, wherein the germinated seed is germinated brown rice.
The germinated seed-containing food according to any one of claims 16 and 17, wherein the germinated seed-containing food is any one of cooked rice, bread, noodles, confectionery, or liquid food. , About.

The present invention makes it possible to promote germination of seeds (improve germination rate and germination rate). Thus, according to the present invention, germination treatment can be performed quickly and efficiently when germinating seeds are prepared.
In addition, according to the present invention, it is possible to use giant germinated rice and super hard rice that are difficult to germinate by ordinary water immersion as germinated brown rice.

Also, the present invention makes it possible to suppress the growth of germs during the germination process by a safe means. And this invention makes it possible to suppress generation | occurrence | production of the unpleasant odor originating from the fermentation of the various microbe during germination processing.

In addition, the present invention can increase glucose, which is a taste component in germinated seeds, GABA, which is a functional component, and can further add quercetin glycoside (functional component) contained in moss. And That is, it is possible to improve the taste and functionality of germinated seeds.

Further, the present invention can provide foods and processed foods containing the germinated seeds with improved taste and functionality (especially cooked rice, bread, noodles, confectionery, or liquid foods containing germinated brown rice). And

In addition, according to the present invention, seeds of various varieties of rice (rice), beans seeds such as soybeans, barley seeds such as barley, millet seeds such as millet, and vegetable seeds such as lettuce can be germinated quickly and efficiently. It is possible to prepare seeds.

In Example 1, it is the figure which showed the influence which the red onion containing solution has on the germination of brown rice. It is a photograph image figure which shows the germination state of the germinating brown rice in Example 1. FIG. In Example 2, it is the figure which showed the influence which the red candy containing solution has on the glucose content of a germination seed. In Example 3, it is the figure which showed the influence which the white bean bran containing solution has on the germination of brown rice. In Example 3, it is the figure which showed the influence which the solution containing long koji has on the germination of brown rice. In the comparative example 1, it is the figure which showed the influence which the black bean water extract, the purple cabbage water extract, and the morning purple (purple black rice) water extract have on germination of brown rice. In Example 4, it is the figure which showed the influence which the red onion containing solution has on the germination of legume seeds. In Example 4, it is the figure which showed the influence which the red onion containing solution has on the germination of legume seeds. It is a photograph image figure which shows the germination state of the germinated legume seed in Example 4. It is a photograph image figure which shows the germination state of the germinated legume seed in Example 4. In Example 5, it is the figure which showed the influence which the red onion containing solution has on the GABA content of germinated brown rice. In Example 10, it is the figure which showed the influence which the red onion containing solution has on the germination of brown rice. It is a photograph image figure which shows the germination state of the germinating brown rice in Example 11. FIG.

The present invention is characterized in that seed germination rate, germination rate, antibacterial property, taste component, and functional component, characterized by immersing in a solution containing moss (especially red onion), Relates to a method for preparing germinated seeds.
The present invention also relates to a germinated seed obtained by the above method; a germinated seed-containing food containing the germinated seed (particularly, cooked rice, bread, noodles, confectionery, liquid food containing germinated brown rice).

<Solution containing moss>
The “solution containing moss” in the present invention refers to a solution containing moss.
For example, moss can be shredded, ground, or crushed in a raw or semi-dried state and contained in a solution, but in particular after being dried (specifically freeze-dried) It is desirable to make it into pieces (preferably pulverized) and contain them. In addition, it is desirable that the solid content is suspended by stirring or mixing.
In addition, as the said solution, the solution (namely, liquid containing the water extract of moss) from which the said solid content was removed can also be used. It can also be used after diluting it.

As used herein, the term “mosquito” refers to a plant classified into the genus Allium genus Allium, including onions, onions, A. cepa, leeks, A. fistulosum, and potatoes. wakegi), Asagi (A. schoenoprasum var. folisum), garlic (A. sativum), rakkyo (A. chinensis), leek (A. tuberosum), leek (A. porrum), hymenilla (A. monanthum), Kankeinira (A. togashii), nobil (A. gayi), gyoja garlic (A. victorialis subsp. Plafyphyllum), italian (A. virgunculae), Miyamarakyo (A. splendens), Amaranthus (A. thunbergii), giganticium ( A. giganteum), Christophy (A. cristophii), purple sensation (A. hollandicum), chives (A. schoenoprasum), and the like.
In view of the properties of the present invention, edible foods are particularly preferable among them, and onions, rice cakes, or very close to these are preferred.
In the present invention, among the above moss, “onion” and “reed” are particularly preferable.

In the present invention, it is more preferable to use “onion”. The onion in the present invention is an onion (Onion, Onion, A. cepa) that originates in Central Asia, that is, a perennial leafy vegetable of the Lily family in botanical terms. Generally, red onion, white onion, It refers to plants with various types such as small onion, leaf onion, yellow onion, pecorus, shallot, and any varieties, subspecies and strains can be used.
Most preferably, among these, it is desirable to use “red onion” (for example, Stockton Early Red, Shonan Red, etc.).

In the present invention, any part of the plant body of the moss can be used as long as it is a foliage part. Specifically, it is desirable to use a scale leaf (or a part corresponding thereto).

The solution preferably contains 0.2 to 10.0% by weight of the moss in terms of dry matter. In addition, the lower limit of the content is preferably 1.0% by weight or more, and more preferably 2.0% by weight or more from the viewpoint of improving germination promoting action. If the content is too low, the germination promoting effect is not sufficiently exhibited, which is inappropriate. If the content is too high, the sugar concentration is too high and the germination promoting action is impaired, and the taste of the germinated seeds is also impaired. This is inappropriate.

Specifically, water can be used as the liquid used in the solution, but a liquid containing a thin salt or a buffer may be used as long as it does not inhibit seed germination.
The pH of the solution is desirably adjusted to pH 5.0 to 7.0, preferably about pH 6.
In addition, the step of preparing the solution is desirably performed without heating in order to prevent decomposition, modification, deactivation, and the like of the active ingredient contained in the moss.

The thus-obtained “solution containing moss” has an “excellent germination promoting effect” (an effect of improving the germination rate and germination rate) and an “antibacterial effect” on seeds. is there. Further, it has an action of 'adding a taste component or a functional component' to the seed.

<Sprouting treatment>
In the present invention, germinating seeds are prepared by germinating seeds in the 'solution containing moss'.
The method for preparing germinated seeds of the present invention can basically be used for “seed” of angiosperms, but in particular, seeds of rice, beans, wheat, millet, vegetables, which are agricultural crops. It is effective to use for. More specifically, it can be effectively used for rice and beans.

Here, the rice seeds (brown rice) that can be used in the present invention are of any varieties and strains, for example, general good food rice (such as Koshihikari), low amylose rice (such as milky queen), and high amylose rice (dream). Juzen, Hoshiyutaka, Koshi no Kaori, Hoshinishiki, etc., low-glutelin rice (Chunyang, etc.), purple black rice (Chinese purple, purple treasure, Okunomurasaki, etc.), mochi rice (Koganomochi, etc.), super hard rice (glucose Variety strains with a proportion of short amylopectin with a degree of polymerization of 12 or less of 20% or less of the whole starch; EM10, EM72, EM129, EM192, etc., giant germ rice (variety strain preferred for use as brown rice because of the large proportion of germs) ,; Supercars, summer clouds, etc.), protein-mutated rice, and Indian rice.
Among these, the present invention is particularly used for ultra-hard rice, giant germ rice, Indian rice, protein-mutated rice, etc., which have a low germination rate in normal water immersion, in terms of improving the germination rate. It is valid.

Examples of the seeds of beans that can be used in the present invention include seeds such as soybeans (tea beans, black beans, etc.), red beans, peas beans, kidney beans, and empty beans. Specifically, it can be used for soybeans and red beans.
In addition, the seeds of barley that can be used in the present invention are those of any varieties belonging to wheat and barley (for example, Haruyaka, Fukusaya, Norin 61, Nambu Wheat, Kitanokaori, etc., which are wheat; A certain daishimochi, sanshu, sky golden, nishinochikara, takaho golden, large HP 19, intermediate mother farm 2, 9551, mantenboshi, etc.).
In addition, examples of seeds of millet that can be used in the present invention include pigeon oats, buckwheat, millet, millet, millet, onion (corn), and the like. Can do.
In addition, as vegetable seeds that can be used in the present invention, peppers, peppers, turnips, Japanese radish, Japanese radish, mini celery, arugula, Komatsuna, perilla, Japanese radish, carrot, Mizuna, salad Mizuna, mustard, cabbage, Brussels sprouts, spinach, Pumpkin, Asparagus, Ashitaba, Lettuce, Tomato, Strawberry, Alfalfa, Silkworm Radish, Sunflower, Watercress, Sunny Lettuce, Green Lettuce, Frilled Lettuce, Chima Sanchu, Baby Leaf, Leaf Lettuce, Cucumber, Parsley, Italian Parsley, Basil, Sweet Basil, Mention may be made of seeds such as chervil.

Here, “germination” refers to a process that includes a series of complex physiological and biochemical changes starting with a water absorption phenomenon and ‘until the radicle and cotyledon break through the seed coat. Moisture is the first factor that regulates germination of seeds. Mature seeds have low water content, metabolic activity in seeds is remarkably suppressed, and a large amount of water is required for germination.

The germination treatment in the present invention is performed by immersing seeds in the solution and changing the temperature or the temperature stepwise. Specifically, the reaction is carried out in the range of 20 to 42 ° C, preferably 25 to 40 ° C.
Note that the temperature conditions for germination vary greatly among species among environmental factors, and differ significantly depending on the physiological state of the seeds. Therefore, it is necessary to adjust the optimum temperature depending on the type and state of the seeds. For example, when germinating rice seeds (brown rice), it is desirable to perform the treatment at around 35 to 40 ° C.

Since the “solution containing moss” has an excellent germination promoting action, the time required for the germination treatment can be greatly shortened. For example, in most rice cultivars whose germination rates are not extremely low, germinated seeds (germinated brown rice) can be rapidly prepared in 3 to 18 hours, preferably 3 to 6 hours.
In addition, since the above-mentioned “solution containing moss” has an antibacterial action, it can be carried out over a period of time until sufficient germinated seeds are obtained. For example, when using rice varieties and legume seeds that are difficult to germinate, propagation of germs and the like can be suppressed even if it takes 30 to 72 hours.

<Sprouting seeds>
The germination seeds obtained through the germination treatment are those in which the propagation of various bacteria and germ attachment during germination are suppressed.
In addition, the germinated seed has improved content of taste components and functional components.

For example, it contains 2.5% by weight or more, preferably 3.0% by weight or more of the taste component “glucose”.
For example, in the germinated brown rice which is an example of the germinated seed prepared by the germination treatment, the glucose content can be improved to about 2 or more (24 times depending on the variety) as compared with normal germinated brown rice.

Further, the functional ingredient “GABA” is contained in an amount of 15 mg / 100 g or more, preferably 30 mg / 100 g or more.
For example, germinated brown rice, which is an example of germinated seeds prepared by the germination treatment, can improve the GABA content to about twice or more that of normal germinated brown rice. This corresponds to a content of about 4 times or more compared to normal brown rice and about 20 times or more compared to normal white rice.
GABA (γ-aminobutyric acid) refers to a non-protein amino acid obtained by decarboxylating glutamic acid by the action of glutamic acid decarboxylase, and is widely present in nature. GABA is known to function as an inhibitory neurotransmitter, and is a functional component having effects such as prevention of hypertension, suppression of increase in neutral fat, and tranquilizing action.

In addition, the germinating seed in the present invention is newly added with “quercetin glycoside” which is a functional component contained in moss.
Specifically, the quercetin glycoside is contained in an amount of 2 to 500 ppm, preferably 50 to 300 ppm.
In addition, when onion is used as the moss, “quercetin-3,4-glucoside” and “quercetin-4-glucoside” (M. Takenaka et al., Food), which are quercetin glycosides abundant in onion. Science and Technology Research, 10 (4), 405-409, 2004.).

<Food-containing food>
In the present invention, by using the germinated seeds obtained as described above, a food with improved taste and functionality as described above can be produced.
The germinated seed-containing food preferably contains 5% by weight or more, preferably 10% by weight or more of the germinated seed per total amount in terms of improving taste and functionality.
In addition, the germinated seed can be used in the form of a cocoon, liquid, or powder and mixed with a food material.

As the germinated seed-containing food, specifically, the form of cooked rice, bread, noodles, confectionery, or liquid food can be assumed.

As used herein, “boiled seed-containing cooked rice” refers to cooked rice containing a predetermined amount of germinated seeds. For example, after preparing germinated seeds through the above steps, it can be produced by mixing with cooked cooked rice. Rice cooking can be performed by microwave heating, steam rice cooking, retort heating, etc. in addition to cooking with a normal household electric kettle.
In addition, when the seed and rice are mixed before germination seed preparation, or when only brown rice is used as the seed, only the germination treatment is performed (since the starch is gelatinized and becomes a cooked rice state), directly The germinated seed-containing cooked rice can also be produced.

The 'germinated seed-containing bread' can be produced by preparing the dough by blending the germinated seed with a bread material (wheat flour or the like), performing fermentation and baking.
In addition, as the 'germinated seed-containing noodles', the germinated seeds are blended with noodle materials (wheat flour, etc.) to prepare dough, and a noodle band is produced and cut out, or extruded from the pores to form noodles. By doing so, it can be manufactured. Examples include udon, pasta, Chinese noodles, and somen.
In addition, as the “germinated seed-containing confectionery”, the germinated seed can be mixed with a confectionery material (wheat flour, rice flour, etc.) and manufactured using a dough. Specifically, rice crackers such as rice crackers and arabe, and Western confectionery can be produced. In addition, Japanese confectionery and Chinese confectionery can be produced by using as a bun or dim sum skin.
In addition, as the 'sprouted seed-containing liquid food', the 'sprouted seed and rice flour' or 'sprouted brown rice' is heated to gelatinize starch and then hydrated, and after the heat gelatinization, Examples thereof include foods in which the starch and protein are decomposed with acid or enzyme to form a liquid.

Embodiments of the present invention will be described below with reference to examples, but the present invention is not limited to these examples.
<Example 1> Germination promoting action of a red onion-containing solution in rice with a low germination rate First, the scale leaves of red onion were freeze-dried and powdered. Then, a solution (pH 5.9) containing the lyophilized product at 2% by weight with respect to water was prepared.
Next, about 2 g of brown rice (seed) of Koshihikari, Haruyo, Hoshiyutaka, Yumejuiro and Milky Queen produced in 2008 is described as a solution containing the dried red onion powder (hereinafter simply referred to as red onion containing solution). In some cases, the seeds were soaked and subjected to germination treatment at 37 ° C. for 18 hours to obtain germinated brown rice ('germinated seeds').
As a control, each brown rice was immersed in deionized water (pH 6.9 and pH 5.9) and germinated under the same conditions as above to obtain germinated brown rice.
And the germination rate of each obtained germinating brown rice was computed. The results are shown in FIG. Moreover, the photograph image figure which shows the germination state of germinating brown rice is shown in FIG.

As a result, when the germination treatment was performed using the red onion-containing solution, the germination rate of 70% or more was exhibited in all brown rice, and the germination rate was higher than that in the case of using deionized water. In particular, it was shown that, when the water was immersed in water, it improved significantly in Chunyang, Yumejuzen, and Milky Queen, which had low germination rates.
In addition, a significant difference of 1% of risk rate was recognized between the germination rate of the red onion-containing solution and the germination rate by deionized water (pH 6.9).
Further, the red onion-containing solution after the germination treatment was transparent, and no microbial growth was observed.

In addition, the germination rate with the red onion-containing solution (pH 5.9) exceeds the germination rate with deionized water at pH 5.9 (especially more than about 20% in milky queen and Chunyang). It has been shown that the improvement of the germination rate is derived from the component having the germination promoting action contained in the red onion-containing solution in addition to the optimum pH.
In each brown rice, the germination rate with deionized water at pH 5.9 exceeded the germination rate with deionized water at pH 6.9, so the optimum pH of the enzyme activated during germination of brown rice was weakly acidic. (PH 5.9).

<Example 2> Glucose increasing action in germinating brown rice by red onion containing solution About the glucose content which is one factor of the taste of germinating brown rice, the content in the case of germinating brown rice which was germinated in the red onion containing solution was measured. .
About 2 g of each brown rice (seed) of Koshihikari, Haruyo, Hoshiyutaka, Yumeyokuiro, and Milky Queen produced in 2008 was treated in the same manner as described in Example 1 (red onion dried powder 2 wt. %, PH 5.9) was used for germination (37 ° C., 18 hours) to obtain germinated brown rice ('germinated seed').
As a control, each brown rice was immersed in deionized water (pH 6.9) and germinated under the same conditions as above to obtain germinated brown rice.
Then, each germinated brown rice obtained was freeze-dried and powdered, 0.1 g each was weighed, and extracted with a rotator for 1 hour using 1 ml of 60% ethanol. This extract was centrifuged at 15000 rpm for 15 minutes, and 0.1 ml of the supernatant was recovered, and the glucose content was determined using a glucose extraction kit (F-kit: Roche Diagnostics GmbH). The results are shown in FIG.

As a result, the germinated brown rice that had been germinated using the red onion-containing solution had a significantly increased glucose content compared to the germinated brown rice that had been germinated with deionized water. Specifically, Koshihikari [A in FIG. 3] 4.8 times, Milky Queen [E in FIG. 3] 2.0 times, Hoshi Yutaka [C in FIG. 3] 2.4 times, Yumeju (D in FIG. 3) The glucose content was 24.0 times and Chunyang [B in FIG. 3] 2.2 times. From this, it was clarified that the germination treatment using the red onion-containing solution improves the taste of the germinated brown rice.
Moreover, the red onion-containing solution after the germination treatment was completed was transparent, and no microbial growth was observed.

<Example 3> Comparison of germination promoting action of each solution containing red onion, white onion and long bean For each solution containing red onion, white onion and long bean, the effect on germination was examined by the germination rate.
First, white buds and gills were freeze-dried and powdered. Then, a solution containing the lyophilized product at 2% by weight with respect to water (white candy-containing solution: pH 5.9, long-bean-containing solution: pH 5.2) was prepared.
Next, the same method as described in Example 1 except that each of the above solutions was used for about 2 g of brown rice (brown rice) of Koshihikari, Haruyo, Hoshiyutaka, Yumeyoku and Milky Queen produced in 2008. Then, germination treatment (37 ° C., 18 hours) was performed to obtain germinated brown rice ('germinated seed').
As a control, each brown rice was immersed in deionized water (pH 6.9) and germinated under the same conditions as above to obtain germinated brown rice.
And the germination rate of each obtained germinating brown rice was computed. FIG. 4 shows the results of the white candy and FIG. 5 shows the results of the long candy. Moreover, about the germination rate of each of these solutions (and the red onion containing solution of Example 1), the ratio with respect to the germination rate (control) of deionized water was computed. The results are shown in Table 1.

As a result, it was shown that the germination rate of the germinated brown rice was improved even when the germination treatment was performed using the white onion containing solution or the long onion containing solution in the same manner as the red onion containing solution.
In addition, the improvement of the germination rate in each solution is high in the order of “red onion containing solution> white onion containing solution> long onion containing solution”, and particularly high on the onion containing solution (the white onion containing solution or the long onion containing solution). About 1.6 times greater than
From these results, it was shown that the water extract from the scale leaves of moss contains a component having a germination promoting action. In particular, the action is remarkable in the solution containing red candy, but this is due to the difference in the content of active ingredients, the difference in molecular species, the difference in the molecular structure of glycosides, enzymes, plant hormones, etc. Possible cause.
In addition, the red onion containing solution, the white onion containing solution, and the long koji containing solution after the germination treatment were all transparent and no microbial growth was observed.

<Comparative example 1> Confirmation that pigment | dye polyphenol has no germination promotion effect First, 30g each of black bean, purple cabbage, and Aso purple (purple black rice) is extracted for 30 minutes with 200 ml deionized water (pH 6.9). Then, an aqueous extract containing each dye polyphenol (black soybean water extract: pH 7.1, purple cabbage water extract: pH 6.48, morning purple water extract: pH 7.21) was prepared.
Next, the method described in Example 1 except that each of the water extracts was used for about 2 g of brown rice (brown rice) of Koshihikari, Haruyo, Hoshiyutaka, Yumeyoku and Milky Queen produced in 2008. In the same manner as above, germination treatment (37 ° C., 18 hours) was performed to obtain germinated brown rice ('germinated seeds').
As a control, each brown rice was immersed in deionized water (pH 6.9) and germinated under the same conditions as above to obtain germinated brown rice.
And the germination rate of each obtained germinating brown rice was computed. The results are shown in FIG. Moreover, the ratio of the germination rate of each water extract and the germination rate (control) of deionized water was calculated. The results are shown in Table 2.

As a result, compared to germination rate with deionized water, germination rate with black soybean water extract is about 60%, germination rate with purple cabbage water extract is about 13%, and germination rate with morning purple water extract is about 89%. And both showed low values. From these things, it was confirmed that the water extract containing each pigment polyphenol has no germination promoting action.
From this result, it was suggested that the active ingredient about the germination improvement effect | action in a red candy containing solution is not pigment | dye polyphenol.

<Example 4> Germination promotion effect of red onion containing solution in beans About 20 g of various seeds of tea beans, red beans, and black beans produced in 2008 were prepared in the same manner as described in Example 1 above. It was immersed in the containing solution (red bean paste dry matter powder 2% by weight, pH 5.9), and germination was performed at 25 ° C. for 30 hours or at 25 ° C. for 54 hours to obtain “germinated seeds”.
As a control, the various seeds were immersed in deionized water (pH 6.9) and germinated under the same conditions as described above to obtain germinated seeds.
And the germination rate of each obtained germination seed was computed. FIG. 7 shows the results when the germination treatment was performed at 25 ° C. for 30 hours, and FIG. 8 shows the results when the germination treatment was performed at 25 ° C. for 54 hours. Table 3 shows the ratio of the germination rate of each solution to the germination rate (control) of deionized water. Of these germinated seeds, a photographic image diagram showing the germination state of black beans is shown in FIG. 9, and a photographic image diagram showing the germination state of red beans is shown in FIG.

As a result, the germination promoting action of the red onion containing solution was also confirmed in beans. In particular, it was shown that the germination rate was improved by increasing the time of germination treatment, and the germination rate exceeded 90% for red beans and 60% for black beans. It was also shown that the germination rate was improved by 16.5 times for tea beans and 7.8 times for black beans compared to germination rate with deionized water.
Further, the red onion-containing solution after the germination treatment was completed maintained transparency despite the prolonged germination treatment, and no microbial growth was observed.

<Example 5> γ-Aminobutyric acid in germinated brown rice with red onion containing solution First, the red leaves of red onion were freeze-dried and powdered. Then, a solution (pH 5.9) containing the lyophilized product at 2 wt%, 10 wt%, or 15 wt% with respect to water was prepared.
Next, about 100 g of brown rice (seed) of EM10 (super hard rice) produced at the Kyushu University test farm is immersed in each of the red onion-containing solutions and germinated at 37 ° C. for 6 hours to germinate. Brown rice ('germinated seed') was obtained.
As a control, each brown rice was immersed in deionized water (pH 6.9) and germinated under the same conditions as above to obtain germinated brown rice.
Then, for each germinated brown rice obtained, γ-aminobutyric acid (hereinafter sometimes simply referred to as GABA) was measured with an amino acid automatic analyzer (Hitachi, L-8500A). The results with the red onion-containing solution (2% by weight) are shown in FIG.
In addition, each germinated brown rice obtained was cooked in an electric kettle to prepare cooked rice, and the taste was examined.

As a result, the GABA content (mg / 100 g of dry matter) of the germinated brown rice of EM10 germinated with the red onion-containing solution (2% by weight) was 2. Compared to the germinated brown rice germinated with deionized water. It was 3 times higher. Moreover, the red onion-containing solution after the germination treatment was completed was transparent, and no microbial growth was observed.
In addition, as for the taste of germinated brown rice, the addition amount of red onion dry powder was good in the case of a solution of 2 wt% and 10.0 wt%, but when the addition amount was 15.0 wt%, Not only was the germination-promoting effect not remarkable, but the onion smell of germinated brown rice became too strong, which was inappropriate.

<Example 6> Germination promoting action on wheat seeds and millet seeds Daisymochi as 'barley seeds', Haruyutaka as a 'wheat seeds' sample, and various seeds of barley, buckwheat, millet, millet, millet as 'millet seeds' Prepared.
About 2 g of the above-mentioned various pieces are immersed in a red onion-containing solution (2% by weight of red onion dry powder, pH 5.9) prepared in the same manner as described in Example 1, and the conditions are 37 ° C. for 72 hours. Germination treatment was performed to obtain 'germinated seeds'.
As a control, the various seeds were immersed in deionized water (pH 6.9) and germinated under the same conditions as described above to obtain germinated seeds.
And the germination rate of each obtained germination seed was computed.

As a result, the germination promoting action of the red onion containing solution was confirmed also in the above-mentioned wheat and cereals, and it was shown that the germination rate was improved compared to the germination rate in deionized water. All seeds showed a germination rate of 60% or more. Moreover, the red onion-containing solution was transparent even after being immersed for a long time, and no microbial growth was observed.

<Example 7> Germination promoting action on vegetable seeds As "vegetable seeds", peppers, peppers, turnips, Japanese radish, Japanese radish, mini celery, arugula, komatsuna, perilla, Japanese radish, carrot, mizuna, salad Mizuna, mustard, cabbage, Brussels sprouts, spinach , Pumpkin, asparagus, ashitaba, lettuce, tomato, strawberry, alfalfa, silkworm radish, sunflower, watercress, sunny lettuce, green lettuce, frilled lettuce, chimasanchu, baby leaf, leaf lettuce, cucumber, parsley, Italian parsley, basil, sweet basil Prepared various children of Chervil.
About 1 g of each of the above-mentioned various pieces is immersed in a red onion-containing solution (2% by weight of red onion dry powder, pH 5.9) prepared in the same manner as described in Example 1, and the condition is 37 ° C for 36 hours. Germination treatment was performed to obtain 'germinated seeds'.
As a control, the various seeds were immersed in deionized water (pH 6.9) and germinated under the same conditions as described above to obtain germinated seeds.
And the germination rate of each obtained germination seed was computed.

As a result, the germination promoting action of the red onion containing solution was confirmed also in the above-mentioned vegetables, and it was shown that the germination rate was improved as compared with the germination rate in deionized water. All seeds showed a germination rate of 60% or more. Moreover, the red onion-containing solution was transparent even after being immersed for a long time, and no microbial growth was observed.

<Example 8> Each component in germinating brown rice by a red rice bran-containing solution About 2 g of brown rice (seed) of EM10 (super hard rice) produced at a Kyushu University test farm is the same as the method described in Example 1 Then, germination treatment (37 ° C., 18 hours) was performed using a red onion-containing solution (red onion dry powder 2 wt%, pH 5.9) to obtain germinated brown rice ('germinated seeds').
Then, γ-aminobutyric acid, alliin and quercetin glycosides of the germinated brown rice obtained were measured by high-speed liquid chromatography, and glucose was measured using an F-kit.
As a result, it was confirmed that 43 mg / 100 g of γ-aminobutyric acid, 3.8% by weight of glucose, 16 ppm of alliin and 27 ppm of quercetin-3,4-glucoside were contained.

<Example 9> Germinated brown rice The Koshihikari germinated brown rice seeds germinated with the red onion-containing solution produced in Example 2 were cooked in an electric kettle to prepare cooked rice. Then, the content of γ-aminobutyric acid in the cooked rice was measured with a high performance liquid chromatograph.
As a result, germinated brown rice with good taste was obtained. The content of γ-aminobutyric acid in the cooked rice was 18 mg / 100 g.

<Example 10> Germination promoting action on giant embryo rice First, the red leaves of syrup were freeze-dried and powdered. Then, a solution (pH 5.9) containing the lyophilized product at 1% by weight or 2% by weight with respect to water was prepared.
Next, about 2 g of brown rice (seed) of Koshikuri and Natsumo, which are giant germ rice, and Koshihikari, which is a general good food rice, is immersed in each of the red onion-containing solutions, 30 minutes at 40 ° C., and 18 hours at 37 ° C. Germination treatment was performed under time conditions to obtain germinated brown rice ('germinated seeds').
As a control, each brown rice was immersed in deionized water (pH 6.9) and subjected to germination under the same conditions as above to obtain germinated brown rice.
And the germination rate of each obtained germinating brown rice was computed. The results are shown in FIG.

As a result, the germination-promoting action of the red onion-containing solution was also confirmed in giant germ rice. Further, it was shown that the red onion content was 2% by weight more than 1% by weight in terms of dry matter.

<Example 11> Germination promoting action on giant embryo rice In the same manner as in Example 10, approximately 2 g of brown rice (seed) of Koshisha, which is giant embryo rice, was used for each red onion containing solution (dried red onion rice). 1% by weight of powder or 2% by weight), and germination was performed at 40 ° C. for 30 minutes and then at 37 ° C. for 72 hours to obtain germinated brown rice ('germinated seeds').
A photograph image showing the germination state of the obtained germinated brown rice is shown in FIG.
As a result, it was shown that the germination promoting action of the red onion containing solution had a stronger effect when the red onion content was 2% by weight in terms of dry matter than 1% by weight.

<Example 12> Production of germinated brown rice-containing food (processed product) In the same manner as described in Example 1, 100 g of Koshiki brown rice (seed), which is giant germ rice, was used to prepare a red onion-containing solution (red onion dried). Germination treatment (37 ° C., 18 hours) was performed using 2% by weight of the product powder, pH 5.9) to obtain germinated brown rice ('germinated seeds').
Three times the amount of water was added to this germinated brown rice and cooked to prepare germinated brown rice. To 300 g of this koji, 30 g of pork loin and 30 g of cooked nameko were added, and the pork and nameko were homogenized with a TESCOM stick blender THM500 so that the germinated brown rice became uniform.
To 300 g of this homogenized product, 300 g of commercially available flour (Nisshin Flour Camellia), 1.5 g of salt, 8.5 g of skim milk, 15 g of unsalted butter, 17 g of sugar, and 3 g of bread yeast are added. (SD-BH101) was used to prepare bread ('germinated brown rice-containing food').

And the physical property of the obtained bread was measured by the plant seed substitution method. As a result, the specific volume of the bread was 4.2, and the hardness measured by the multiple bite method using a tensipressor was 1.8 gw / cm ² . In addition, as a result of tasting by six people, the physical properties such as hardness and elasticity were the same as those of commercially available breads, and the appearance and taste were evaluated to be superior to those of commercially available breads.

Further, γ-aminobutyric acid, alliin and quercetin glycosides contained in this bread were measured by high-speed liquid chromatography, and glucose was measured using an F-kit.
As a result, it contained 16 mg / 100 g of γ-aminobutyric acid, 2.8% by weight of glucose, 6 ppm of alliin, and 180 ppm of quercetin-3,4-glucoside.

The present invention quickly and efficiently germinates seeds of various varieties of rice (rice), legume seeds such as soybeans, wheat seeds such as barley, millet seeds such as millet, and vegetable seeds such as lettuce. Is prepared.
Currently, there is a worldwide sprout boom, and the demand for cereals, beans, and vegetables with added nutritional functionality is rapidly expanding. Germinated brown rice and crop germinated seeds with improved functionality are expected to meet these needs.
Further, by utilizing the excellent characteristics of the germinated brown rice of the present invention, by providing food containing germinated brown rice (especially, rice, bread, noodles, confectionery, liquid food, etc.) It is expected to enhance the food self-sufficiency rate while enriching the people's eating habits.
In addition, it is expected that the present invention can suppress the growth of microorganisms without depending on heating, and can ensure safety while maintaining high functionality.

Claims

A method for preparing germinated seeds, characterized in that seeds are immersed in a solution containing moss to perform germination treatment.
The method for preparing germinated seeds according to claim 1, wherein the moss is dried powder.
The method for preparing germinated seeds according to claim 1, wherein the moss is an onion.
The method for preparing germinated seeds according to claim 3, wherein the onion is a red onion.
The germinating seed according to any one of claims 1 to 4, wherein the method for preparing the germinating seed has improved seed germination rate, germination rate, antibacterial property, taste component, and functional component. Preparation method.
The solution according to any one of claims 1 to 5, wherein the solution has a pH of 5.0 to 7.0 and contains 0.2 to 10.0% by weight of the moss in terms of dry matter. Method for preparing germinated seeds.
The method for preparing germinated seeds according to any one of claims 1 to 6, wherein the solution is a solution obtained by removing the solid content after containing the moss.
The method for preparing germinated seeds according to any one of claims 1 to 7, wherein the seeds are seeds from one or more of rice, beans, wheat, millet, and vegetables.
The method for preparing germinated seeds according to claim 8, wherein the seeds are rice seeds.
The method for preparing germinated seeds according to claim 9, wherein the rice seeds are ultra-hard rice seeds in which the proportion of short amylopectin chains having a glucose polymerization degree of 12 or less is 20% or less of the whole starch.
The method for preparing a germinated seed according to claim 9, wherein the rice seed is a seed of giant germinated rice.
The method for preparing germinated seeds according to any one of claims 9 to 11, wherein the rice seeds are immersed in the solution at a temperature of 25 to 40 ° C and germinated quickly in 3 to 6 hours. A method for preparing germinating seeds.
A germinated seed obtained by the preparation method according to any one of claims 1 to 11.
Germinated seed characterized by containing γ-aminobutyric acid in an amount of 15 mg / 100 g or more, glucose in an amount of 2.5 wt% or more, and quercetin glycoside in an amount of 2 to 500 ppm.
A germinated seed comprising 30 mg / 100 g or more of γ-aminobutyric acid, 3.0% by weight or more of glucose, and 50 to 300 ppm of quercetin glycoside.
A germinating seed-containing food comprising 5% by weight or more of the germinating seed according to any one of claims 13 to 15.
The germinated seed-containing food according to claim 16, wherein the germinated seed is germinated brown rice.
The germinated seed-containing food according to any one of claims 16 and 17, wherein the germinated seed-containing food is any one of cooked rice, bread, noodles, confectionery, or liquid food.