WO2022270450A1 - 分散・溶解性が優れ、米を主原料とする食品素材 - Google Patents
分散・溶解性が優れ、米を主原料とする食品素材 Download PDFInfo
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- WO2022270450A1 WO2022270450A1 PCT/JP2022/024460 JP2022024460W WO2022270450A1 WO 2022270450 A1 WO2022270450 A1 WO 2022270450A1 JP 2022024460 W JP2022024460 W JP 2022024460W WO 2022270450 A1 WO2022270450 A1 WO 2022270450A1
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- Prior art keywords
- rice flour
- food
- granulated
- porridge
- rice
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- 235000009566 rice Nutrition 0.000 title claims abstract description 143
- 235000013305 food Nutrition 0.000 title claims abstract description 74
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- 240000007594 Oryza sativa Species 0.000 title 1
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Images
Classifications
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- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
Definitions
- the present invention relates to a food material that has excellent dispersibility and solubility and that has rice as its main ingredient.
- Mixer porridge is highly sticky like porridge and is often provided to people who have difficulty chewing due to dentures. is used by some people (Non-Patent Documents 1 and 2). It is used not only for the elderly but also for baby food for children.
- Non-Patent Documents 1 and 2 Non-Patent Documents 1 and 2. It is used not only for the elderly but also for baby food for children.
- As a method of cooking mixer porridge at present, rice is cooked normally, water is added to it, and it is made by mixing it. Furthermore, for the purpose of adjusting the degree of dysphagia, a gelling agent is added to an appropriate level in the mixer porridge, heat-treated, and cooled to form a jelly. The amount of the gelling agent used at that time may be changed according to the level of dysphagia.
- the purpose of the present invention is to provide a food material that can be used to prepare a mixer porridge-like food that does not form lumps (mama flour) and its jelly.
- the inventors succeeded in improving the dispersibility and solubility in hot and cold water by granulating fine rice flour, and completed the present invention.
- hot water or water By adding hot water or water to the granulated rice flour and stirring the mixture, it can be made into a mixer porridge state.
- a gelling agent and an amylolytic enzyme are added to rice flour and granulated, a jelly-like food can be prepared by adding hot or cold water.
- This jelly-like food satisfies the permission criteria I, II, and III of labeling as a food for people with difficulty swallowing.
- the present invention has been completed based on these findings.
- the gist of the present invention is as follows. (1) Granulated rice flour. (2) The rice flour according to (1) granulated with a gelling agent and an amylolytic enzyme. (3) The rice flour according to (1) or (2), which has a particle size of 60 mesh (250 ⁇ m) or more. (4) The rice flour according to any one of (1) to (3), which has a particle size of 16 mesh (1.0 mm) or less. (5) The rice flour according to (3) or (4), which has a particle size within the range of 16 to 60 mesh. (6) The rice flour according to any one of (1) to (5), which is a powder obtained by hydrolyzing rice, then drying and pulverizing it.
- a method for producing granulated rice flour which comprises spraying rice flour with a liquid in which rice flour is dissolved.
- a method for producing granulated rice flour which comprises spraying a mixture of rice flour, a gelling agent and an amylolytic enzyme with a liquid in which rice flour is dissolved.
- a food composition containing the rice flour according to any one of (1) to (6). (10) The food composition according to (9), which is for producing a mixer porridge-like food or its jelly by dispersing the rice flour according to any one of (1) to (6) in a liquid.
- the food composition according to (10), wherein rice flour is granulated with a gelling agent and an amylolytic enzyme, and the jelly of the mixer porridge-like food has the following physical properties.
- (a-iii) the cohesiveness is in the range of 0.2 to 0.6;
- the food composition according to (10), wherein rice flour is granulated with a gelling agent and an amylolytic enzyme, and the jelly of the mixer porridge-like food has the following physical properties.
- a mixer porridge-like food can be produced from rice flour.
- jelly for mixer porridge can be produced from rice flour, a gelling agent and an amylolytic enzyme.
- FIG. 4 shows the results of a dispersibility test of rice flour of Example 3.
- the present invention provides granulated rice flour.
- Rice flour is made by pulverizing non-glutinous rice, glutinous rice, or uncooked rice such as a mixture thereof and drying it.
- Rice can be exemplified, but rice flour made from white rice of non-glutinous rice is preferable.
- Rice flour can be produced by pulverizing and drying uncooked rice with an airflow pulverizer, pin pulverizer, copper stamp pulverizer (stamp mill), mortar pulverizer, roll pulverizer, etc. can.
- the rice flour is preferably a powder obtained by hydrolyzing rice, then drying and pulverizing it.
- the hydrolysis treatment cleaves the ⁇ -1,4-glycosidic bonds of starch, reduces the molecular weight of the starch, and reduces the viscosity, thereby improving the dispersibility in water and improving the roughness.
- denaturation of proteins and oxidation of oils and fats are less likely to occur, and the original flavor of rice is preserved.
- Hydrolysis can be carried out with acids or enzymes, but can also be carried out by compressing, mixing, kneading, heating and shearing as described in the specification of Japanese Patent No. 6099272.
- Rice hydrolyzed powder (hereinafter sometimes referred to as "hydrolyzed rice flour”) can be obtained by subjecting rice to compression, mixing, kneading, heating and shearing, followed by drying and pulverization. can.
- the rice starch is gelatinized, and a part of it is hydrolyzed to reduce the molecular weight (dextrinization), so the solubility and dispersibility in water are improved.
- the enzymatic reactivity digestibility and assimilation
- 6099272 is treated with ⁇ -amylase, and the amount of maltose and maltotriose produced is quantified over time by HPLC analysis. It has been confirmed that the maltose concentration increased by about 5.6 times and the maltotriose concentration by about 8.7 times after 120 minutes of ⁇ -amylase treatment, compared with the high-grade rice flour.
- the molecular weight (weight average molecular weight) of rice starch in rice flour is preferably 200,000 to 5,500,000, preferably 200,000 to 3,000,000.
- the average grain size of rice flour is usually 30-80 ⁇ m.
- rice flour By spraying rice flour with a liquid in which rice flour is dissolved, granulated rice flour can be produced.
- rice flour can be granulated by granulating rice flour by a flow coating granulation method using a flow coater or the like. It is advisable to spray rice flour with a solution of rice flour dissolved in hot water (80°C) at a concentration of 0.5 to 20% by mass.
- the conditions for the spraying process during granulation are as follows: the number of spraying steps is 5 to 15 times, the spraying process time for one step is 1 to 10 min00 sec, and the intake air volume is preferably 5 to 80 m 3 /min, more preferably 10 to 55 m 3 /min. min, intake air temperature 85-95°C, exhaust temperature 30-50°C, spray flow rate preferably 1,000-2,000 ml/min, more preferably 1,450-1,550 ml/min.
- the intake air volume is 15 to 35m 3 /min
- the intake air temperature is 85 to 95°C
- the exhaust temperature is 30 to 50°C
- the preheating process time is 03 to 10min00sec
- the number of processes is 1 to 3 times
- the total required time is 02 to 10min00sec. good.
- rice flour for example, by granulating rice flour with an average particle size of 50 to 60 ⁇ m, it can be granulated to a particle size of 250 ⁇ m or more.
- Granulated and granulated rice flour preferably has a grain size of 60 mesh (250 ⁇ m) or more and a grain size of 16 mesh (1.0 mm) or less, preferably 16 to 60 within the mesh.
- the granulated rice flour (which may or may not contain a gelling agent and an amylolytic enzyme) having a particle size within the range of 16-60 mesh should have a bulk specific gravity of 0.25-0.40 g/ml. By sieving the granulated rice flour, the granulated rice flour in the desired particle size range can be separated.
- the granulated rice flour preferably contains 40% by mass or more of particles having a grain size of 40 mesh (420 ⁇ m) or more.
- the rice flour may be granulated by spraying the rice flour-dissolved liquid onto the mixture of rice flour, gelling agent and amylolytic enzyme.
- gelling agents include gellan gum, xanthan gum, locust bean gum, carrageenan, agar, sodium alginate, k alginate, and pectin.
- amylolytic enzymes include ⁇ -amylase, ⁇ -amylase, ⁇ -glucosidase and isoamylase. 1 to 10 g, preferably 5 to 8 g, of a gelling agent and 0.1 to 1.0 g, preferably 0.2 to 0.5 g of an amylolytic enzyme are mixed with 200 g of rice flour.
- a mixer porridge-like food can be prepared by dispersing the granulated rice flour of the present invention in a liquid.
- “Mixer porridge ” is a liquid food made by cooking rice, adding water to it, and pulverizing it in a mixer. has physical properties of about 1000 J/m 3 or less, and their physical properties change little with temperature.
- any method such as stirring with a spoon or a whisk, stirring with a mixer or an electric stirrer may be used.
- rice flour is granulated with a gelling agent and an amylolytic enzyme
- the granules can be dispersed in a liquid to prepare a jelly for mixer porridge-like food.
- the present invention also provides food compositions comprising granulated rice flour.
- Rice flour may be granulated with a gelling agent and an amylolytic enzyme.
- the food composition of the present invention can be used to produce mixer porridge or its jelly.
- liquids in which granulated rice flour is dispersed include water (including hot water), milk, tea, and soup stock.
- the temperature of the liquid in which the granulated rice flour is dispersed should be 40-100°C, preferably 80-100°C.
- the ratio of the granulated rice flour and the liquid should be 40-200 mL of liquid per 40 g of granulated rice flour, preferably 150-180 mL of liquid.
- Preparation of food that satisfies any of the permission criteria I, II, or III for the labeling of foods for people with difficulty swallowing by dispersing rice flour granulated with a gelling agent and an amylolytic enzyme in a liquid. can be done.
- a food having the following physical properties can be prepared by dispersing granulated rice flour together with a gelling agent and an amylolytic enzyme in a liquid.
- a food (jelly) having the following physical properties can be prepared by dispersing granulated rice flour together with a gelling agent and an amylolytic enzyme in a liquid. can.
- a food (jelly) having the following physical properties is prepared by dispersing rice flour granulated with a gelling agent and an amylolytic enzyme in a liquid. can be done.
- the food preferably exhibits the above physical properties at any temperature of 25 ° C. (normal temperature) to 50 ° C. (the upper limit of the temperature that is a guideline for eating), and more preferably. shows the above physical properties at temperatures of 25°C (normal temperature) and 20°C to 50°C (the upper limit of the temperature that can be used as a guideline for eating), but it may also show the above physical properties at temperatures outside these temperatures and temperature ranges.
- Criteria I, II, and III for labeling as foods for people with difficulty swallowing the physical properties of Embodiments 1 to 3 above must be satisfied under both room temperature and the recommended eating temperature. It is
- the present invention also provides a mixer porridge-like food or its jelly in which granulated rice flour is dispersed in a liquid.
- a jelly for a mixer porridge-like food can be prepared. It is preferable to have The liquid in which the granulated rice flour is dispersed is described above.
- Example 1 Granulation of rice flour 199.3 kg of hydrolyzed rice flour (JU-800F manufactured by Takai Foods Co., Ltd.) was passed through a 24 Me sieve and passed through a granulator flow coater (Freund Sangyo Co., Ltd. Fluid bed granulation coating drying equipment New Flow It was charged to the coater NFLO-300SJC). A binder solution was prepared by dissolving 0.7 kg of hydrolyzed rice flour in 40 L of hot water (80°C). It was granulated with a granulator. The operating conditions were a flow rate of 1,500 ml/min, an air volume of 20m 3 /min to 45m 3 /min, and an intake air temperature of 85°C to 90°C.
- Example 2 Granulation of a mixture of rice flour, gellan gum and ⁇ -amylase 192 kg of hydrolyzed rice flour (JU-800A manufactured by Takai Foods Co., Ltd.), 7 kg of gellan gum, and 0.3 kg of ⁇ -amylase were passed through a 24 Me sieve and passed through a granulator. It was charged to the flow coater. A binder solution was prepared by dissolving 0.7 kg of hydrolyzed rice flour in 40 L of hot water (80°C). It was granulated with a granulator. The operating conditions were a flow rate of 1,500 ml/min, an air volume of 20m 3 /min to 45m 3 /min, and an intake air temperature of 85°C to 90°C.
- Example 3 Rice flour dispersibility test method: The rice flour granulated by the method of Example 1 was sieved to determine each particle size (22Me (710 ⁇ m), 30Me (500 ⁇ m), 42Me (355 ⁇ m), 50Me (300 ⁇ m), 60Me (250 ⁇ m), 60Me pass (250 ⁇ m or less)). adjusted to *Refer to JIS standards for Me size and aperture ( ⁇ m). The dispersibility of rice flour of each grain size was confirmed by the following method. (Dispersibility confirmation method) (1) Weigh 40 g of rice flour granules of each size into a 500 ml glass beaker. (2) Add 160ml of hot water (90°C or higher) to (1).
- Example 4 Preparation of food in the state of mixer porridge (soku porridge)
- the rice flour granulated by the method of Example 1 is sieved, and the particles between 16 and 60 mesh are collected, and the dispersibility confirmation method of Example 3
- the rice flour was dispersed in hot water in the same manner as above.
- a food with no lumps, good dispersibility, no burnt smell and rice flavor was obtained.
- Dispersibility results are shown in FIG.
- the bulk specific gravity of the granulated rice flour with particle size between 16 and 60 mesh was 0.33 g/ml.
- Example 5 Preparation of porridge jelly-like food (soku porridge tsururi), physical properties, and changes over time Rice flour was dispersed in hot water in the same manner as the dispersibility confirmation method of Example 3. As a result, a food with no lumps, good dispersibility, no burnt smell and rice flavor was obtained. Dispersibility results are shown in FIG. Also, the bulk specific gravity of the mixture of granulated rice flour, gellan gum and ⁇ -amylase with particle size between 16 and 60 mesh was 0.33 g/ml.
- the samples were stored in an incubator for 2 hours or more before measurement, and physical properties were measured after confirming that they had reached the measurement temperature. Measurements were made at 20 ⁇ 2°C and 45 ⁇ 2°C.
- the physical property values were the average values of five repeated measurements, and the obtained physical property values in the two temperature zones were evaluated according to the permission standards for food for people with difficulty swallowing.
- Table 1 shows the results. Foods prepared at a melting temperature of 85°C satisfy labeling permission criteria II for food for people with difficulty swallowing, and foods prepared at melting temperatures of 90°C and 95°C meet permission standard I for labeling food for people with difficulty swallowing. met. It is also possible to prepare food that satisfies Criteria III for labeling as food for people with difficulty swallowing. Changes in physical properties of food prepared at a melting temperature of 90°C were measured (temperature: 20°C, 45°C). Results are shown in Tables 2 and 3. It was found that there was little change in the physical properties of the food over time.
- Example 6 The rice flour was granulated in the same manner as in Example 1, except that instead of the hydrolyzed rice flour, heat-pregelatinized rice flour (Uruchiko Alpha, manufactured by Yamaguchi Shoten Co., Ltd.) was used. The granulated rice flour was sieved to collect particles between 16 and 60 mesh. Also, by the same method as in Example 5, a porridge jelly-like food was prepared. Both the food in the state of mixer porridge and the food in the state of porridge jelly had no lumps and had good dispersibility, but had a hail smell. All publications, patents and patent applications cited herein are hereby incorporated by reference in their entirety.
- the present invention improves the dispersibility and solubility of rice flour, making it possible to produce mixer porridge-like food and its jelly from rice flour. These foods can be used as nursing food or baby food.
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Abstract
Description
ミキサー粥を調理する方法として、現状では普通にお米を炊いて、それに水分を加えてミキサーにかけ作成する。さらに嚥下障害の程度に合わせる目的で、ミキサー粥に適切なレベルになるようゲル化剤を入れ、加熱処理し、冷却してゼリー状にする。その際のゲル化剤の使用量は嚥下障害のレベルに応じて変えることもある。
このように咀嚼・嚥下などに問題のある方にお粥を提供するには現状では非常に手間のかかる調理工程を得る必要がある。
こうした工程を得ずミキサー粥を調理する方法として、米粉を加熱してα化し、適量のお湯を入れてミキサー粥状態にすることも試みられているが、ダマ状(ママ粉)になり、喉に詰まる危険性のあるものになるため安全ではない。さらにα化の工程を得ることで焦げ臭が強くなり、お米の風味が損なわれてしまうという課題が挙げられている。
(1)造粒された米粉。
(2)ゲル化剤及び澱粉分解酵素と共に造粒された(1)記載の米粉。
(3)粒度が60メッシュ(250 μm)以上である(1)又は(2)に記載の米粉。
(4)粒度が16メッシュ(1.0 mm)以下である(1)~(3)のいずれかに記載の米粉。
(5)粒度が16~60メッシュの範囲内にある(3)又は(4)に記載の米粉。
(6)米粉が米を加水分解処理してから、乾燥・粉砕した粉末である(1)~(5)のいずれかに記載の米粉。
(7)米粉を溶解した液を米粉に噴霧することを含む、造粒された米粉の製造方法。
(8)米粉を溶解した液を米粉、ゲル化剤及び澱粉分解酵素の混合物に噴霧することを含む、造粒された米粉の製造方法。
(9)(1)~(6)のいずれかに記載の米粉を含む食品組成物。
(10)(1)~(6)のいずれかに記載の米粉を液体に分散させてミキサー粥状食品又はそのゼリーを製造するための(9)記載の食品組成物。
(11)米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、ミキサー粥状食品のゼリーが以下の物性を有する(10)記載の食品組成物。
(a-i)硬さが、2.5 × 103~1.0 × 104 N/m2の範囲内にあり、
(a-ii)付着性が、4.0 × 102 J/m3以下であり、かつ
(a-iii)凝集性が、0.2~0.6の範囲内にある。
(12)米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、ミキサー粥状食品のゼリーが以下の物性を有する(10)記載の食品組成物。
(b-i)硬さが、1.0 × 103~1.5 × 104 N/m2の範囲内にあり、
(b-ii)付着性が、1.0 × 103 J/m3以下であり、かつ
(b-iii)凝集性が、0.2~0.9の範囲内にある。
(13)米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、ミキサー粥状食品のゼリーが以下の物性を有する(10)記載の食品組成物。
(c-i)硬さが、3 × 102~2 × 104 N/m2の範囲内にあり、かつ
(c-ii)付着性が、1.5 × 103 J/m3以下である。
(14)(1)~(6)のいずれかに記載の米粉を液体に分散させたミキサー粥状食品又はそのゼリー。
(15)米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、以下の物性を有する(14)記載のミキサー粥状食品のゼリー。
(a-i)硬さが、2.5 × 103~1.0 × 104 N/m2の範囲内にあり、
(a-ii)付着性が、4.0 × 102 J/m3以下であり、かつ
(a-iii)凝集性が、0.2~0.6の範囲内にある。
(16)米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、以下の物性を有する(14)記載のミキサー粥状食品のゼリー。
(b-i)硬さが、1.0 × 103~1.5 × 104 N/m2の範囲内にあり、
(b-ii)付着性が、1.0 × 103 J/m3以下であり、かつ
(b-iii)凝集性が、0.2~0.9の範囲内にある。
(17)米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、以下の物性を有する(14)記載のミキサー粥状食品のゼリー。
(c-i)硬さが、3 × 102~2 × 104 N/m2の範囲内にあり、かつ
(c-ii)付着性が、1.5 × 103 J/m3以下である。
本明細書は、本願の優先権の基礎である日本国特許出願、特願2021‐102197の明細書および/または図面に記載される内容を包含する。
本発明は、造粒された米粉を提供する。
加水分解処理により、澱粉のα-1,4-グリコシド結合が切断され、澱粉が低分子化し、粘度が低下することで、水への分散性が向上し、ざらつきが改善される。また、タンパク質の変性、油脂の酸化が起こりにくくなり、米本来の風味が保たれる。加水分解は酸や酵素により行うことができるが、特許第6099272号の明細書に記載のとおり、圧縮、混合、混錬、加熱及びせん断の処理により行うこともできる。米に圧縮、混合、混錬、加熱及びせん断の処理を行った後、乾燥・粉砕処理を行うことにより、米加水分解粉末(以下、「加水分解米粉」と記すこともある)を得ることができる。この方法で製造された米粉は、米の澱粉がα化し、さらにその一部が加水分解されて低分子化(デキストリン化)しているため、水への溶解性・分散性が向上している。さらに、酵素反応性(消化性・資化性)が向上するので、消化吸収性に優れており、栄養価の高い食品を調製することができる。特許第6099272号の明細書に記載の方法で製造された加水分解米粉の懸濁液をα-アミラーゼで処理し、産生したマルトース量及びマルトトリオ―ス量をHPLC分析によって経時的に定量すると、市販の上新粉と比較して、α-アミラーゼ処理時間120分でマルトース濃度が約5.6倍、マルトトリオ―ス濃度が約8.7倍上昇したことが確認されている。
造粒した米粉を篩にかけることで、所望の粒度範囲にある顆粒化米粉を分離することができる。造粒された米粉は、粒度が40メッシュ(420 μm)以上の粒子を40質量%以上含むとよい。
(a-i)硬さが、2.5 × 103~1.0 × 104 N/m2の範囲内にあり、
(a-ii)付着性が、4.0 × 102 J/m3以下であり、かつ
(a-iii)凝集性が、0.2~0.6の範囲内にある。
(b-i)硬さが、1.0 × 103~1.5 × 104 N/m2の範囲内にあり、
(b-ii)付着性が、1.0 × 103 J/m3以下であり、かつ
(b-iii)凝集性が、0.2~0.9の範囲内にある。
本発明のさらに別の一実施態様(実施態様3)において、ゲル化剤及び澱粉分解酵素と共に造粒された米粉を液体に分散させることにより、以下の物性を有する食品(ゼリー)を調製することができる。
(c-i)硬さが、3 × 102~2 × 104 N/m2の範囲内にあり、かつ
(c-ii)付着性が、1.5 × 103 J/m3以下である。
〔実施例1〕米粉の造粒
加水分解米粉(たかい食品株式会社製 JU-800F)199.3 kgを24Meの篩を通して、造粒機フローコーター(フロイント産業株式会社製 流動層造粒コーティング乾燥設備ニューフローコーターNFLO-300SJC)へ仕込んだ。
加水分解米粉0.7kgをお湯(80℃)40Lへ溶解し、バインダー溶液を作製した。
造粒機にて顆粒化した。運転条件は、流速1,500 ml/min、風量20m3/min~45m3/min、吸気温度85℃~90℃であった。
加水分解米粉(たかい食品株式会社製 JU-800A)192 kg、ジェランガム7kg、α-アミラーゼ0.3kgを24Meの篩を通して、造粒機フローコーターへ仕込んだ。
加水分解米粉0.7kgをお湯(80℃)40Lへ溶解し、バインダー溶液を作製した。
造粒機にて顆粒化した。運転条件は、流速1,500 ml/min、風量20m3/min~45m3/min、吸気温度85℃~90℃であった。
方法:
実施例1の方法により顆粒化した米粉を篩分けにて各粒度(22Me(710μm)、30Me(500μm)、42Me(355μm)、50Me(300μm)、60Me(250μm)、60Meパス(250μm以下))に調整した。*Meサイズと目開き(μm)はJIS規格参照されたい。
各粒度の米粉の分散性を下記の方法にて確認した。
(分散性確認方法)
(1)500mlのガラスビーカーに各粒度の米粉顆粒40gを量りとる。
(2)お湯160ml(90℃以上)を(1)へ添加する。
(3)添加と同時に薬さじを用いて約3回転/秒の速さで撹拌する。
(4)そのまま30秒撹拌する。
(5)ダマの有無を確認する。
また、顆粒化していない加水分解米粉についても、上記の方法で分散性を確認した。
結果:
結果を図1に示す。顆粒化していない米粉においては、分散性が悪く、ダマになり、溶解できなかった。造粒し顆粒化することで、粒子サイズが355μm(42Me)以上で分散性を担保できることが分かった。
実施例1の方法で顆粒化した米粉を篩にかけて、16~60メッシュの間のものを回収し、実施例3の分散性確認方法と同じ方法で米粉をお湯に分散させた。その結果、ダマはなく、分散性が良好で、焦げ臭がなく、お米の風味のある食品が得られた。分散性の結果は図1に示す。また、粒度が16~60メッシュの間にある、顆粒化された米粉のかさ比重は、0.33 g/mlであった。
実施例2の方法で顆粒化した米粉混合物を篩にかけ、16~60メッシュの間のものを回収し、実施例3の分散性確認方法と同じ方法で米粉をお湯に分散させた。その結果、ダマはなく、分散性が良好で、焦げ臭がなく、お米の風味のある食品が得られた。分散性の結果は図1に示す。また、粒度が16~60メッシュの間にある、顆粒化された米粉、ジェランガム及びα-アミラーゼの混合物のかさ比重は、0.33 g/mlであった。
また、添加するお湯の温度を変えて(85℃、90℃、95℃)、かたさ(応力:一定速度で圧縮したときの抵抗)(N/m2)、付着性(J/m3)、凝集性を以下のように測定した(温度:20℃、45℃)。クリープメーターRE-3305S(株式会社山電)を使用し、測定条件は特別用途食品えん下困難者用食品許可基準の試験方法に準じ、直径20 mm、高さ8 mmのアクリル樹脂製プランジャーにて、クリアランスを5 mmとし、10 mm/sで定速2回圧縮した。得られたテクスチャー曲線より、硬さ、付着性、凝集性を算出した。試料は、測定前にインキュベーターにて2時間以上保管し、測定温度に到達したことを確認後、物性測定を行った。20±2℃および45±2℃で測定を行った。物性値は5回測定を繰り返した平均値とし、得られた2つの温度帯での物性値を、特別用途食品えん下困難者用食品の許可基準にて評価を行った。
結果を表1に示す。溶解温度85℃で調製した食品は、えん下困難者用食品たる表示の許可基準IIを満たし、溶解温度90℃及び95℃で調製した食品は、えん下困難者用食品たる表示の許可基準Iを満たした。えん下困難者用食品たる表示の許可基準IIIを満たす食品を調製することも可能である。
加水分解米粉の代わりに、加熱によりα化した米粉(株式会社山口商店製 うるち粉 アルファー 国産)を用いて、実施例1と同様の方法により、米粉を顆粒化した。顆粒化した米粉を篩にかけて、16~60メッシュの間のものを回収し、実施例4と同様の方法により、ミキサー粥状態の食品を調製した。また、実施例5と同様の方法により、粥ゼリー状態の食品を調製した。ミキサー粥状態の食品も、粥ゼリー状態の食品も、ダマはなく、分散性は良好であったが、あられ臭がした。
本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとり入れるものとする。
Claims (17)
- 造粒された米粉。
- ゲル化剤及び澱粉分解酵素と共に造粒された請求項1記載の米粉。
- 粒度が60メッシュ(250 μm)以上である請求項1又は2に記載の米粉。
- 粒度が16メッシュ(1.0 mm)以下である請求項1~3のいずれかに記載の米粉。
- 粒度が16~60メッシュの範囲内にある請求項3又は4に記載の米粉。
- 米粉が米を加水分解処理してから、乾燥・粉砕した粉末である請求項1~5のいずれかに記載の米粉。
- 米粉を溶解した液を米粉に噴霧することを含む、造粒された米粉の製造方法。
- 米粉を溶解した液を米粉、ゲル化剤及び澱粉分解酵素の混合物に噴霧することを含む、造粒された米粉の製造方法。
- 請求項1~6のいずれかに記載の米粉を含む食品組成物。
- 請求項1~6のいずれかに記載の米粉を液体に分散させてミキサー粥状食品又はそのゼリーを製造するための請求項9記載の食品組成物。
- 米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、ミキサー粥状食品のゼリーが以下の物性を有する請求項10記載の食品組成物。
(a-i)硬さが、2.5 × 103~1.0 × 104 N/m2の範囲内にあり、
(a-ii)付着性が、4.0 × 102 J/m3以下であり、かつ
(a-iii)凝集性が、0.2~0.6の範囲内にある。 - 米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、ミキサー粥状食品のゼリーが以下の物性を有する請求項10記載の食品組成物。
(b-i)硬さが、1.0 × 103~1.5 × 104 N/m2の範囲内にあり、
(b-ii)付着性が、1.0 × 103 J/m3以下であり、かつ
(b-iii)凝集性が、0.2~0.9の範囲内にある。 - 米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、ミキサー粥状食品のゼリーが以下の物性を有する請求項10記載の食品組成物。
(c-i)硬さが、3 × 102~2 × 104 N/m2の範囲内にあり、かつ
(c-ii)付着性が、1.5 × 103 J/m3以下である。 - 請求項1~6のいずれかに記載の米粉を液体に分散させたミキサー粥状食品又はそのゼリー。
- 米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、以下の物性を有する請求項14記載のミキサー粥状食品のゼリー。
(a-i)硬さが、2.5 × 103~1.0 × 104 N/m2の範囲内にあり、
(a-ii)付着性が、4.0 × 102 J/m3以下であり、かつ
(a-iii)凝集性が、0.2~0.6の範囲内にある。 - 米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、以下の物性を有する請求項14記載のミキサー粥状食品のゼリー。
(b-i)硬さが、1.0 × 103~1.5 × 104 N/m2の範囲内にあり、
(b-ii)付着性が、1.0 × 103 J/m3以下であり、かつ
(b-iii)凝集性が、0.2~0.9の範囲内にある。 - 米粉がゲル化剤及び澱粉分解酵素と共に造粒されており、以下の物性を有する請求項14記載のミキサー粥状食品のゼリー。
(c-i)硬さが、3 × 102~2 × 104 N/m2の範囲内にあり、かつ
(c-ii)付着性が、1.5 × 103 J/m3以下である。
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2022
- 2022-06-20 CN CN202280010606.6A patent/CN116723773A/zh active Pending
- 2022-06-20 WO PCT/JP2022/024460 patent/WO2022270450A1/ja active Application Filing
- 2022-06-20 JP JP2023530451A patent/JPWO2022270450A1/ja active Pending
- 2022-06-20 KR KR1020247000940A patent/KR20240024905A/ko unknown
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KR20240024905A (ko) | 2024-02-26 |
CN116723773A (zh) | 2023-09-08 |
JPWO2022270450A1 (ja) | 2022-12-29 |
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