JP5641467B2 - Germinated seed and method for producing the same - Google Patents
Germinated seed and method for producing the same Download PDFInfo
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- JP5641467B2 JP5641467B2 JP2009172977A JP2009172977A JP5641467B2 JP 5641467 B2 JP5641467 B2 JP 5641467B2 JP 2009172977 A JP2009172977 A JP 2009172977A JP 2009172977 A JP2009172977 A JP 2009172977A JP 5641467 B2 JP5641467 B2 JP 5641467B2
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- seeds
- germinated
- rice
- seed
- germination
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Description
本発明は、発芽種子の調製方法に関し、詳しくは、葱類（特に赤玉葱）を含有する溶液中に浸漬して発芽処理を行うことを特徴とする、種子の発芽速度、発芽率、抗菌性、呈味成分、および機能性成分、が向上された発芽種子の調製方法、に関する。
また、本発明は、前記方法によって得られる発芽種子、；前記発芽種子を含有する発芽種子含有食品（特に、発芽玄米を含有する米飯、パン、麺、菓子、液状食品）、；に関する。
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).
日本人の最も身近な食品素材である米は、一人あたりの消費は昭和３７年以降減少傾向にあるが、新しい加工技術の開発により、安全性および炊飯性に優れた実用的な発芽玄米が開発された（特許文献１参照）。 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).
発芽玄米は、玄米を水に浸漬することで酵素を活性化し、胚芽中のタンパク質が加水分解され多量のグルタミン酸を生成し、このグルタミン酸がグルタミン酸デカルボキシラーゼ（glutamate decarboxylase; ＧＡＤ）の作用で、γ-アミノ酪酸（以下、単にＧＡＢＡと記載する場合あり）に生合性される。発芽玄米のＧＡＢＡ含量は、玄米の約２倍、白米の約１０倍以上になる（非特許文献１参照）。
ＧＡＢＡは、抑制性の神経伝達物質として知られており、広く自然界に存在する非蛋白性アミノ酸である。ＧＡＢＡは、高血圧症予防、中性脂肪の増加の抑制、精神安定作用等の効果がある（非特許文献２，３参照）。
また発芽玄米は、発芽時にデンプンから生成されるグルコースを主体とする各種の遊離糖やオリゴ糖類が食味の改善効果を現し、玄米の持つヌカ臭や食感等の問題点を克服・改善した米の新たな商品として注目されている（非特許文献４参照）。
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).
このような発芽玄米の優れた特徴を活用して、米の消費を拡大し、日本人の食生活を豊かにすると同時に、食料自給率（現在の日本の食料自給率は、約４０%と先進国中で最低水準）を高めることが期待とされている。
さらに、現在は、世界的にスプラウト（発芽作物）のブームが起こっており、発芽によって、栄養機能性の付与された穀類、豆類、野菜の需要が急速に拡大しており、発芽玄米や作物発芽種子の栄養性の向上、特に‘呈味性や機能性の向上’は、作物全体のニーズにおいてきわめて強い課題である。
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.
また、これら発芽種子、特に発芽玄米は、発芽処理の際に雑菌が増殖しやすく、耐熱性芽胞菌が付着しやすい。そこで、発芽処理後に加熱殺菌するか（特許文献１参照）、あるいは、食品加工時にエクストルーダーによる高温高圧加工（非特許文献５参照）が必要とされている。しかし、特に発芽玄米にはおいては、上記微生物の発酵に由来する特有の不快臭が発生する（特許文献１参照）。また、加熱処理は、各種の酵素やビタミンＢ、ビタミンＣなどの活性を損なうので、機能性の観点からは好ましくない。
そこで、発芽処理後の加熱工程ではなく、‘発芽処理中における雑菌増殖を抑える’ための安全な手段として、が求められている。
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'.
本発明は、上記問題点を解決し、発芽種子を調製するにあたり、‘発芽種子の呈味性および機能性を向上させる’と同時に‘発芽処理中における雑菌増殖を安全な手段で抑える’方法、を提供することを目的とする。 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.
本発明者は、鋭意検討を重ねた結果、発芽種子を調製するにあたり、葱類（特に赤玉葱）を含有する溶液に、種子に対する発芽促進作用（発芽率および発芽速度を向上させる作用）、および、抗菌作用があることを見出した。そして、これにより、発芽処理の時間を大幅に短縮することが可能となり、‘雑菌増殖を安全な手段で抑える’ことができることを見出した。
また、発芽種子中の呈味成分であるグルコース、機能性成分であるＧＡＢＡを増加でき、さらに、葱類に含まれるケルセチン配糖体など（機能性成分）も付与できること、を見出した。
本発明は、これらの知見に基づいて完成したものである。
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.
即ち、請求項１に係る本発明は、食用植物種子を、鱗葉部分を含む赤玉葱を含有する溶液中に浸漬して発芽処理を行うこと、を特徴とする発芽種子の調製方法、に関するものである。
請求項２に係る本発明は、前記鱗葉部分を含む赤玉葱が、乾燥物粉末にしたものである、請求項１に記載の発芽種子の調製方法、に関するものである。
請求項３に係る本発明は、前記発芽種子の調製方法が、種子の発芽速度、発芽率、抗菌性、呈味成分、および機能性成分、が向上されたものである、請求項１又は２のいずれかに記載の発芽種子の調製方法、に関するものである。
請求項４に係る本発明は、前記溶液が、ｐＨ５．０〜７．０であり、且つ、前記鱗葉部分を含む赤玉葱を乾燥物換算で０．２〜１０．０重量％含有するものである、請求項１〜３のいずれかに記載の発芽種子の調製方法、に関するものである。
請求項５に係る本発明は、前記溶液が、前記鱗葉部分を含む赤玉葱を含有させた後に固形分を除去した溶液である、請求項１〜４のいずれかに記載の発芽種子の調製方法、に関するものである。
請求項６に係る本発明は、前記食用植物種子が、稲、豆類、麦類、雑穀類、および野菜類のうちの１以上からの種子である、請求項１〜５のいずれかに記載の発芽種子の調製方法、に関するものである。
請求項７に係る本発明は、前記食用植物種子が、稲の種子である、請求項６に記載の発芽種子の調製方法、に関するものである。
請求項８に係る本発明は、前記稲の種子が、グルコース重合度１２以下のアミロペクチン短鎖の割合がデンプン全体の２０％以下の超硬質米の種子である、請求項７に記載の発芽種子の調製方法、に関するものである。
請求項９に係る本発明は、前記稲の種子が、巨大胚芽米の種子である、請求項７に記載の発芽種子の調製方法、に関するものである。
請求項１０に係る本発明は、請求項７〜９のいずれかに記載の発芽種子の調製方法において、前記稲の種子を、２５〜４０℃の温度の前記溶液中に浸漬して、３〜６時間で迅速に発芽処理を行うものである、発芽種子の調製方法、に関するものである。
請求項１１に係る本発明は、前記食用植物種子が、大豆又は小豆の種子である、請求項６に記載の発芽種子の調製方法、に関するものである。
請求項１２に係る本発明は、請求項１〜１１のいずれかに記載の方法により発芽種子を調製し、当該発芽種子を食品中に含有させることを特徴とする、発芽種子含有食品の製造方法、に関するものである。
請求項１３に係る本発明は、前記発芽種子が発芽玄米である、請求項１２に記載の発芽種子含有食品の製造方法、に関するものである。
請求項１４に係る本発明は、前記発芽種子含有食品が、米飯、パン、麺、菓子、もしくは液状食品のいずれかの食品である、請求項１２又１３のいずれかに記載の発芽種子含有食品の製造方法、に関するものである。
That is, the present invention according to claim 1 relates to a method for preparing a germinated seed, characterized by immersing an edible plant seed in a solution containing red onion containing a scale leaf part and performing germination treatment. It is.
The present invention according to claim 2 relates to a method for preparing germinated seeds according to claim 1, wherein the red onion containing the scale leaf portion is made into a dry product powder.
According to a third aspect of the present invention, in the method for preparing the sprouted seed according to the first or second aspect, the seed germination rate, germination rate, antibacterial property, taste component, and functional component are improved. The method for preparing a germinated seed according to any one of the above.
The present invention according to claim 4 is one in which the solution has a pH of 5.0 to 7.0 and contains 0.2 to 10.0% by weight of red onion containing the scale leaf part in terms of dry matter. It is related with the preparation method of the germinating seed in any one of Claims 1-3 which is.
The present invention according to claim 5 is the preparation of germinated seeds according to any one of claims 1 to 4, wherein the solution is a solution from which the solid content has been removed after the red onion containing the scale portion is contained. Method.
The present invention according to claim 6 is the edible plant seed according to any one of claims 1 to 5 , wherein the edible plant seed is a seed from one or more of rice, beans, wheat, millet, and vegetables. The present invention relates to a method for preparing germinated seeds.
The present invention according to claim 7 relates to a method for preparing germinated seeds according to claim 6, wherein the edible plant seeds are rice seeds.
The present invention according to claim 8 is the germinating seed according to claim 7, 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 of this.
The present invention according to claim 9 relates to a method for preparing a germinated seed according to claim 7, wherein the seed of rice is a seed of giant germinated rice.
The present invention according to claim 10 is the method for preparing germinated seeds according to any one of claims 7 to 9, 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 11 relates to a method for preparing germinated seeds according to claim 6, wherein the edible plant seeds are soybean or red bean seeds.
This invention which concerns on Claim 12 prepares a germination seed by the method in any one of Claims 1-11, and makes the said germination seed contain in foodstuff, The manufacturing method of the germination seed containing foodstuff characterized by the above-mentioned , About.
The present invention according to claim 13 relates to a method for producing a germinating seed-containing food according to claim 12, wherein the germinating seed is germinating brown rice.
The germinated seed-containing food according to any one of claims 12 and 13, wherein the germinated seed-containing food is any one of cooked rice, bread, noodles, confectionery, or liquid food. Manufacturing method.
本発明は、種子の発芽を促進する（発芽率および発芽速度を向上する）ことを可能とする。これにより本発明は、発芽種子を調製するにあたり、迅速且つ高効率に発芽処理を行うことが可能となる。
また本発明により、通常の水浸漬では発芽が困難な巨大胚芽米や超硬質米も、発芽玄米として使用することが可能になる。
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.
また本発明は、発芽処理中における雑菌増殖を安全な手段で抑えることを可能とする。そして本発明は、発芽処理中の雑菌の発酵に由来する不快臭の発生を抑制することを可能とする。 In addition, the present invention makes it possible to suppress the growth of various bacteria during the germination treatment 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 miscellaneous microbe during a germination process.
また本発明は、発芽種子中の呈味成分であるグルコース、機能性成分であるＧＡＢＡを増加すること、さらに、葱類に含まれるケルセチン配糖体（機能性成分）などを付与することを可能とする。即ち、発芽種子の呈味性および機能性を向上することを可能とする。 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.
また本発明は、呈味性や機能性が向上した上記発芽種子を含有する食品や加工食品（特に、発芽玄米を含有する米飯、パン、麺、菓子、もしくは液状食品）を提供することを可能とする。 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
また本発明により、あらゆる品種の稲の種子（米）、大豆等の豆類種子、大麦等の麦類の種子、アワ等の雑穀類種子、レタス等の野菜種子からも、迅速且つ高効率に発芽種子を調製することが可能となる。 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.
本発明は、葱類（特に赤玉葱）を含有する溶液中に浸漬して発芽処理を行うことを特徴とする、種子の発芽速度、発芽率、抗菌性、呈味成分、および機能性成分、が向上された発芽種子の調製方法、に関する。
また、本発明は、前記方法によって得られる発芽種子、；前記発芽種子を含有する発芽種子含有食品（特に、発芽玄米を含有する米飯、パン、麺、菓子、液状食品）、；に関する。
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).
＜葱類を含有する溶液＞
本発明における「葱類を含有する溶液」とは、葱類を含有する溶液を指すものである。
例えば、葱類を生のまま又は半乾燥状態で、細片化、磨砕、もしくは擂潰して、溶液に含有させることができるが、特には、乾燥（具体的には凍結乾燥）させてから細片化（好ましくは粉末化）して、含有させることが望ましい。また、攪拌や混合処理を行い、固形分を懸濁させた状態にすることが望ましい。
なお、当該溶液としては、前記固形分を除去した溶液（即ち、葱類の水抽出物を含有する液体）を用いることもできる。また、これを希釈して用いることもできる。
<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.
ここで、「葱類」とは、ネギ属（genus Allium）に分類される植物を指し、玉葱（タマネギ、オニオン、A. cepa）、葱（ネギ、A. fistulosum）、分葱（ワケギ、A. wakegi）、浅葱（アサツキ、A. schoenoprasum var. folisum）、ニンニク（A. sativum）、ラッキョウ（A. chinensis）、ニラ（A. tuberosum）、リーキ（A. porrum）、ヒメニラ（A. monanthum）、カンケイニラ（A. togashii）、ノビル（A. gayi）、ギョウジャニンニク（A. victorialis subsp. plafyphyllum）、イトラッキョウ（A. virgunculae）、ミヤマラッキョウ（A. splendens）、ヤマラッキョウ（A. thunbergii）、ギガンチウム（A. giganteum）、クリストフィ（A. cristophii）、パープルセンセーション（A. hollandicum）、チャイブ（A. schoenoprasum）、などを挙げることができる。
なお、本発明の性質を鑑みると、これらの中でも特に食用であるものが好ましく、さらには、玉葱、葱、もしくはこれらと極めて近縁な分葱、浅葱、などが望ましい。
本発明では、上記葱類の中でも、特に、「玉葱」と「葱」が好ましい。
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), nobile (A. gayi), gyoja garlic (A. victorialis subsp. Plafyphyllum), italian (A. virgunculae), Miyama-kyokyo (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.
本発明において、さらに好ましくは、「玉葱」を用いることが望ましい。本発明における玉葱とは、中央アジアが原産地の玉葱（タマネギ、オニオン、A. cepa）、すなわち植物学的にはユリ科の越年草の葉菜で、一般的に、赤玉葱、白玉葱、小玉葱、葉玉葱、黄玉葱、ペコロス、エシャロット、などの種類がある植物を指し、如何なる品種、亜種、系統のものであっても用いることができる。
最も好ましくは、これらの中でも、「赤玉葱」（例えば、ストックトン・アーリーレッド、湘南レッドなど）を用いることが望ましい。
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.).
本発明では、前記葱類の植物体のうち、茎葉部分であれば如何なる部分も用いることができるが、具体的には鱗葉（もしくはこれに相当する部分）を用いることが望ましい。 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 (or a part corresponding thereto).
当該溶液は、前記葱類を、乾燥物換算で０．２〜１０．０重量％含有するものであることが望ましい。また、含有量の下限としては、好ましくは１．０重量％以上、さらには２．０重量％以上含有するものであることが、発芽促進作用の向上の点で望ましい。含有量が低すぎると、発芽促進効果が十分発揮されないので、不適当であり、含有量が高すぎると、糖濃度が高すぎるために発芽促進作用が損なわれるうえに、発芽種子の食味も損なわれので、不適当である。 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 also the taste of the germinated seed is impaired. This is inappropriate.
当該溶液に用いる液体としては、具体的には、水を用いることができるが、種子の発芽を阻害しない程度であれば、薄い塩や緩衝剤を含有するものも用いることができる。
当該溶液のｐＨとしては、ｐＨ５．０〜７．０、好ましくはｐＨ６程度、に調整されたものを用いることが望ましい。
また、当該溶液を調製する工程は、葱類に含有される有効成分の分解、変性、失活、等を防ぐために、非加熱で行うことが望ましい。
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.
このようにして得られた‘葱類を含有する溶液’は、種子に対して‘優れた発芽促進作用’（発芽率および発芽速度を向上させる作用）、並びに、‘抗菌作用’を有するものである。また、種子に‘呈味成分や機能性成分を付与する作用’を有するものである。 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.
＜発芽処理＞
本発明では、前記‘葱類を含有する溶液’中で種子を発芽させて、発芽種子を調製するものである。
本発明の発芽種子の調製方法は、基本的に被子植物の「種子」に対して用いることが可能であるが、特には農作物である、稲、豆類、麦類、雑穀類、野菜類の種子に用いることが有効である。さらに具体的には、稲、豆類、について有効に用いることができる。
<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.
ここで本発明に用いることができる稲の種子（玄米）としては、如何なる品種や系統のもの、例えば、一般良食米（コシヒカリなど）、低アミロース米（ミルキークイーンなど）、高アミロース米（夢十全、ホシユタカ、越のかおり、ホシニシキ、など）、低グルテリン米（春陽など）、紫黒米（朝紫、紫宝、おくのむらさきなど）、モチ米（こがねもちなど）、超硬質米（グルコース重合度１２以下のアミロペクチン短鎖の割合がデンプン全体の２０％以下の品種系統、；ＥＭ１０、ＥＭ７２、ＥＭ１２９、ＥＭ１９２など）、巨大胚芽米（胚芽の割合が大きいので玄米としての利用に好ましい品種系統、；超車、夏雲など）、タンパク質変異米、インド型米、の種子を挙げることができる。
本発明は、これらの中でも特に、通常の水浸漬では発芽率の低い、超硬質米、巨大胚芽米、インド型米、タンパク質変異米、などに対して用いることが、発芽率の向上の点で有効である。
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 (koganemochi, 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.
また、本発明に用いることができる豆類の種子としては、大豆（茶豆、黒豆など）、小豆、えんどう豆、インゲン豆、空豆、などの種子を挙げることができる。具体的には、大豆、小豆に用いることができる。
また、本発明に用いることができる麦類の種子としては、小麦、大麦に属する如何なる品種系統のもの（例えば、小麦であるハルユタカ、ふくさやか、農林６１号、ナンブコムギ、キタノカオリ、など、；大麦であるダイシモチ、サンシュウ、スカイゴールデン、ニシノチカラ、タカホゴールデン、大系ＨＰ１９、中間母本農２、９５５１、マンテンボシ、など）、を挙げることができる。
また、本発明に用いることができる雑穀類の種子としては、鳩麦（ハトムギ）、蕎麦（ソバ）、粟（アワ）、稗（ヒエ）、黍（キビ）、玉蜀黍（トウモロコシ）、などを挙げることができる。
また、本発明に用いることができる野菜類の種子としては、ピーマン、トウガラシ、カブ、ダイコン、ハツカダイコン、ミニセロリ、ルッコラ、コマツナ、シソ、アオジソ、ニンジン、ミズナ、サラダミズナ、カラシナ、キャベツ、芽キャベツ、ホウレンソウ、カボチャ、アスパラガス、アシタバ、レタス、トマト、イチゴ、アルファルファ、カイワレダイコン、ヒマワリ、クレソン、サニーレタス、グリーンレタス、フリルレタス、チマサンチュ、ベビーリーフ、リーフレタス、キュウリ、パセリ、イタリアンパセリ、バジル、スイートバジル、チャービルなどの種子を挙げることができる。
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 seeds of vegetables 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.
ここで「発芽」とは、吸水現象に始まり、‘幼根や子葉が種皮を破って出現するまで’の一連の複雑な生理・生化学変化を含む過程を指す。水分は種子の発芽を規制している第一の要因で、成熟した種子は水分含量が少なく、種子内の代謝活動が著しく抑制されており、発芽に際して多量の水分を必要とする。 Here, “germination” refers to a process including a series of complex physiological and biochemical changes starting from a water absorption phenomenon until “the roots and cotyledons break through the seed coat and appear”. 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.
本発明における発芽処理は、種子を前記溶液中に浸漬し、一定温度もしくは温度を段階的に変化させて行うものである。具体的には２０〜４２℃、好ましくは２５〜４０℃の範囲で行うものである。
なお、発芽における温度条件は、環境要因のなかで種間の差違が大きく、種子の生理的状態によっても著しく異なるため、種子の種類や状態によって、至適温度の調節が必要である。例えば、稲の種子（玄米）の発芽処理を行う場合、３５〜４０℃付近で行うことが望ましい。
The germination treatment in the present invention is performed by immersing seeds in the solution and changing the temperature or the temperature stepwise. Specifically, it is performed 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 the germination of rice seeds (brown rice) is performed, it is desirable to perform at around 35-40 ° C.
前記‘葱類を含有する溶液’には、優れた発芽促進作用があるため、大幅に発芽処理にかける時間を短縮することができる。例えば、発芽率が極端に低くないほとんどの稲の品種系統では、３〜１８時間、好ましい場合には３〜６時間で、迅速に発芽種子（発芽玄米）を調製することが可能となる。
なお、前記‘葱類を含有する溶液’に抗菌作用があるため、十分な発芽種子が得られるまでの時間をかけて行うこともできる。例えば、発芽が困難な稲の品種系統や豆類の種子を用いる場合、３０〜７２時間かけて行っても、雑菌等の繁殖を抑制することができる。
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 varieties whose germination rate is not extremely low, germinated seeds (germinated brown rice) can be quickly 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 cultivar lines 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.
＜発芽種子＞
上記発芽処理を経ることによって、得られた発芽種子は、発芽の際の雑菌の繁殖、菌の付着、が抑制されたものである。
また、当該発芽種子は、呈味成分や機能性成分の含量が向上したものである。
<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.
例えば、呈味成分の‘グルコース’を２．５重量％以上、好ましくは３．０重量％以上含有するものである。
例えば、上記発芽処理によって調製した発芽種子の一例である発芽玄米では、通常の発芽玄米に比べて、約２以上（品種によっては２４倍）にグルコース含量を向上させることができる。
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.
また、機能性成分の‘ＧＡＢＡ’については、１５ｍｇ／１００ｇ以上、好ましくは３０ｍｇ／１００ｇ以上、含有するものである。
例えば、上記発芽処理によって調製した発芽種子の一例である発芽玄米では、通常の発芽玄米の約２倍以上にＧＡＢＡ含量を向上させることができる。なお、これは、通常の玄米に比べて約４倍以上、通常白米に比べて約２０倍以上の含量に相当する。
なお、ＧＡＢＡ（γ−アミノ酪酸）とは、グルタミン酸がグルタミン酸デカルボキシラーゼの作用によって脱炭酸された非タンパク性アミノ酸を指し、広く自然界に存在する。ＧＡＢＡは、抑制性の神経伝達物質として機能することが知られており、さらに高血圧症予防、中性脂肪の増加の抑制、精神安定作用等の効果を有する機能性成分である。
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.
また、本発明における発芽種子は、葱類に含まれる機能性成分である‘ケルセチン配糖体’が新たに付与されて、含有するものである。
具体的には、ケルセチン配糖体を２〜５００ｐｐｍ、好ましくは５０〜３００ｐｐｍ、含有するものである。
なお、前記葱類として玉葱を用いた場合、玉葱に多く含まれるケルセチン配糖体である、「ケルセチン−３，４−グルコシド」や「ケルセチン−４−グルコシド」（M. Takenaka et al., Food Science and Technology Research, 10(4), 405-409, 2004.）を主に含有するものとなる。
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.
When onion is used as the moss, “quercetin-3,4-glucoside” and “quercetin-4-glucoside” (M. Takenaka et al., Food), which are quercetin glycosides abundantly contained in onion. Science and Technology Research, 10 (4), 405-409, 2004.).
＜発芽種子含有食品＞
本発明では、前記で得られた発芽種子を用いることで、前記したような呈味性や機能性が向上した食品を製造することができる。
当該発芽種子含有食品は、全量あたり前記発芽種子を５重量％以上、好ましくは１０重量％以上含有させることが、呈味性や機能性を向上の点で望ましい。
また、当該発芽種子は、粥状、液状、粉末状にして、食品原料と混合して用いることができる。
<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.
発芽種子含有食品としては、具体的には、米飯、パン、麺、菓子、もしくは液状食品の形態を想定することができる。 As the germinated seed-containing food, specifically, a form of cooked rice, bread, noodles, confectionery, or liquid food can be assumed.
ここで‘発芽種子含有米飯’としては、発芽種子を上記所定量含有する米飯を指すものである。例えば、上記工程を経て発芽種子を調製した後、炊飯した米飯と混合することで、製造することができる。炊飯は、通常の家庭用電気釜による炊飯に加え、マイクロ波加熱、蒸気炊飯、レトルト加熱などによっても行うことができる。
また、発芽種子調製前に前記種子と米を混合したり、もしくは、前記種子として玄米のみを用いた場合においては、前記発芽処理を行うだけで（澱粉が糊化し炊飯状態になるため）、直接、発芽種子含有米飯を製造することもできる。
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 (because starch is gelatinized and becomes a cooked rice state), directly The germinated seed-containing cooked rice can also be produced.
また、‘発芽種子含有パン’としては、前記発芽種子を、パンの材料（小麦粉等）に配合して生地を調製し、発酵および焼成を行うことで、製造することができる。
また、‘発芽種子含有麺’としては、前記発芽種子を、麺の材料（小麦粉等）に配合して生地を調製し、麺帯を作製して切り出すか、あるいは細孔から押し出して麺状とすることで、製造することができる。うどん、パスタ、中華麺、ソーメン、などを挙げることができる。
また、‘発芽種子含有菓子’としては、前記発芽種子を、菓子の材料（小麦粉、米粉等）に配合して生地を用いて製造することができる。具体的には、煎餅やあられ等の米菓や、洋菓子を製造することができる。また、饅頭、点心の皮として用いて、和菓子や中華菓子を製造することもできる。
また、‘発芽種子含有液状食品’としては、‘発芽種子と米粉’もしくは‘発芽玄米’を加熱して澱粉を糊化させた後に加水することによって液状にした食品や、前記加熱糊化後に、その澱粉やタンパク質を、酸や酵素によって分解して液状にした食品、などを挙げることができる。
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.
以下、本発明の実施形態を実施例で説明するが、本発明はこれらの実施例のみに限定されるものではない。
＜実施例１＞ 発芽率の低い米における赤玉葱含有溶液の発芽促進作用
まず、赤玉葱の鱗葉を凍結乾燥し粉末化した。そして、その凍結乾燥物を水に対して２重量％で含む溶液（ｐＨ５．９）を調製した。
次いで、平成２０年産のコシヒカリ、春陽、ホシユタカ、夢十色、ミルキークイーンの各玄米（種子）約２ｇを、前記赤玉葱の乾燥物粉末を含有する溶液（以下、単に赤玉葱含有溶液と記載する場合あり。）に浸漬し、３７℃で１８時間の条件で発芽処理を行って、発芽玄米（‘発芽種子’）を得た。
また、対照として、前記各玄米を、脱イオン水（ｐＨ６．９およびｐＨ５．９）に浸漬して上記と同様の条件で発芽処理を行って発芽玄米を得た。
そして、得られた各発芽玄米の発芽率を算出した。結果を図１に示す。また、発芽玄米の発芽状態を示す写真像図を図２に示す。
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.
この結果、赤玉葱含有溶液を用いて発芽処理を行った場合、全ての玄米で７０％以上の発芽率を示し、脱イオン水を用いた場合を上回る発芽率を示した。特に、通常の水浸漬では発芽率の低い春陽、夢十全、ミルキークイーンで、顕著に向上することが示された。
なお、赤玉葱含有溶液の発芽率と脱イオン水（ｐＨ６．９）による発芽率の間には、危険率１％の有意差が認められた。
また、発芽処理後の赤玉葱含有溶液は透明で、微生物の繁殖が認められなかった。
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.
また、赤玉葱含有溶液（ｐＨ５．９）による発芽率は、ｐＨ５．９の脱イオン水による発芽率を上回る（特にミルキークイーンおよび春陽においては約２０％以上上回る）ことから、赤玉葱含有溶液による発芽率の向上は、至適ｐＨの他に、赤玉葱含有溶液に含まれていた発芽促進作用を有する成分に由来することが示された。
なお、各玄米において、ｐＨ５．９の脱イオン水による発芽率が、ｐＨ６．９の脱イオン水による発芽率を上回ったことから、玄米の発芽時に活性化する酵素の至適ｐＨは、弱酸性（ｐＨ５．９）であることが明らかになった。
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).
＜実施例２＞ 赤玉葱含有溶液による発芽玄米中のグルコース増加作用
発芽玄米の食味の一要因であるグルコース含量について、赤玉葱含有溶液中で発芽処理を行った発芽玄米の場合の含量を測定した。
平成２０年産のコシヒカリ、春陽、ホシユタカ、夢十色、ミルキークイーンの各玄米（種子）約２ｇを、実施例１に記載の方法と同様にして、赤玉葱含有溶液（赤玉葱乾燥物粉末２重量％、ｐＨ５．９）を用いて発芽処理（３７℃、１８時間）を行い、発芽玄米（‘発芽種子’）を得た。
また、対照として、前記各玄米を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って、発芽玄米を得た。
そして、得られた各発芽玄米を凍結乾燥し粉末にして各０．１ｇずつ秤量し、６０％エタノール１ｍｌを用いローテーターで１時間抽出した。この抽出液を15000ｒｐｍ、１５分間遠心し、上清０．１ｍｌを回収して、グルコース抽出キット（Ｆ−キット：Roche Diagnostics GmbH）を用いて、グルコース含量をもとめた。結果を図３に示す。
<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.
この結果、赤玉葱含有溶液を用いて発芽処理を行った発芽玄米は、脱イオン水で発芽処理を行った発芽玄米に比べグルコース含量が大きく増加した。具体的には、コシヒカリ〔図３のＡ〕４．８倍、ミルキークイーン〔図３のＥ〕２．０倍、ホシユタカ〔図３のＣ〕２．４倍、夢十色〔図３のＤ〕２４．０倍、春陽〔図３のＢ〕２．２倍、のグルコース含量を示した。このことから、赤玉葱含有溶液を用いた発芽処理は、発芽玄米の食味を向上させることが明らかとなった。
また、発芽処理が終了した後の赤玉葱含有溶液は透明で、微生物の繁殖が認められなかった。
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.
＜実施例３＞ 赤玉葱、白玉葱、長葱を含有する各溶液の発芽促進作用の比較
赤玉葱、白玉葱、長葱を含有する各溶液について、発芽における影響を発芽率で検討した。
まず、白玉葱、長葱、の鱗葉を各々凍結乾燥し粉末化した。そして、その凍結乾燥物を水に対して２重量％で含む溶液（白玉葱含有溶液：ｐＨ５．９、長葱含有溶液：ｐＨ５．２）を調製した。
次いで、平成２０年産のコシヒカリ、春陽、ホシユタカ、夢十色、ミルキークイーンの各玄米（玄米）約２ｇに対して、前記各溶液を用いたことを除いては実施例１に記載の方法と同様にして、発芽処理（３７℃、１８時間）を行い、発芽玄米（‘発芽種子’）を得た。
また、対照として、前記各玄米を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って、発芽玄米を得た。
そして、得られた各発芽玄米の発芽率を算出した。白玉葱の結果を図４に、長葱の結果を図５に示す。また、これら各溶液（および実施例１の赤玉葱含有溶液）の発芽率について、脱イオン水の発芽率（対照）に対する比率を算出した。結果を表１に示す。
<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.
この結果、赤玉葱含有溶液と同様に、白玉葱含有溶液や長葱含有溶液を用いて発芽処理を行った場合においても、発芽玄米の発芽率が向上することが示された。
なお、各溶液における発芽率の向上は、「赤玉葱含有溶液＞白玉葱含有溶液＞長葱含有溶液」の順で高く、特に、赤玉葱含有溶液で高い（白玉葱含有溶液や長葱含有溶液の約１．６倍）ことが示された。
これらの結果から、葱類の鱗葉からの水抽出物には、発芽促進作用を有する成分が含まれることが示された。なお、特に、赤玉葱含有溶液でその作用が顕著であるが、これは有効成分の含有量の違い、分子種の違い、配糖体、酵素、植物ホルモンなどの分子構造の相違などが、その原因と考えられる。
また、これら発芽処理が終了した後の赤玉葱含有溶液、白玉葱含有溶液、長葱含有溶液は、いずれも透明で、微生物の繁殖が認められなかった。
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.
＜比較例１＞ 色素ポリフェノール類に発芽促進作用がないことの確認
まず、黒豆、紫キャベツ、朝紫（紫黒米）各３０ｇを、２００ｍｌの脱イオン水（ｐＨ６．９）で３０分間抽出することで、各色素ポリフェノールを含む水抽出液（黒豆水抽出液：ｐＨ７．１、紫キャベツ水抽出液：ｐＨ６．４８、朝紫水抽出液：ｐＨ７．２１）を調製した。
次いで、平成２０年産のコシヒカリ、春陽、ホシユタカ、夢十色、ミルキークイーンの各玄米（玄米）約２ｇに対して、前記各水抽出液を用いたことを除いては実施例１に記載の方法と同様にして、発芽処理（３７℃、１８時間）を行い、発芽玄米（‘発芽種子’）を得た。
また、対照として、前記各玄米を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って、発芽玄米を得た。
そして、得られた各発芽玄米の発芽率を算出した。結果を図６に示す。また、各水抽出液の発芽率と脱イオン水の発芽率（対照）の比率を算出した。結果を表２に示す。
<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.
この結果、脱イオン水での発芽率に比べ、黒豆水抽出液での発芽率は約６０％、紫キャベツ水抽出液による発芽率は約１３％、朝紫水抽出液による発芽率は約８９％であり、いずれも低い値を示した。これらのことから、各色素ポリフェノールを含む水抽出液には、発芽促進作用はないことが確認された。
この結果から、赤玉葱含有溶液における発芽向上作用についての有効成分は、色素ポリフェノールではないことが示唆された。
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.
＜実施例４＞ 豆類における赤玉葱含有溶液の発芽促進作用
平成２０年産、播種用途用茶豆、小豆、黒豆の各種子約２０ｇを、前記実施例１に記載の方法と同様に調製した赤玉葱含有溶液（赤玉葱乾燥物粉末２重量％、ｐＨ５．９）に浸漬し、２５℃で３０時間の条件もしくは２５℃で５４時間の条件で発芽処理を行って、‘発芽種子’を得た。
また、対照として、前記各種子を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って発芽種子を得た。
そして、得られた各発芽種子の発芽率を算出した。発芽処理を２５℃で３０時間で行った時の結果を図７に、２５℃で５４時間で行った時の結果を図８に示す。また、各溶液の発芽率と脱イオン水の発芽率（対照）の比率を表３に示す。また、これら発芽種子のうち、黒豆の発芽状態を示す写真像図を図９に，小豆の発芽状態を示す写真像図を図１０に示す。
<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.
この結果、赤玉葱含有溶液の発芽促進作用は、豆類においても確認された。特に発芽処理の時間を増やすことで、発芽率が向上することが示され、小豆では９０％、黒豆では６０％を超える発芽率を示した。また、脱イオン水での発芽率に比べて、茶豆では１６．５倍、黒豆では７．８倍に発芽率が向上することが示された。
また、発芽処理が終了した後の赤玉葱含有溶液は、長時間の発芽処理にもかかわらず透明性を維持し、微生物の繁殖が認められなかった。
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.
＜実施例５＞ 赤玉葱含有溶液による発芽玄米中のγ−アミノ酪酸
まず、赤玉葱の鱗葉を凍結乾燥し粉末化した。そして、その凍結乾燥物を水に対して２重量％、１０重量％、もしくは１５重量％で含む溶液（ｐＨ５．９）を調製した。
次いで、九州大学試験農場で生産されたＥＭ１０（超硬質米）の玄米（種子）約１００ｇを、前記各赤玉葱含有溶液に浸漬し、３７℃で６時間の条件で発芽処理を行って、発芽玄米（‘発芽種子’）を得た。
また、対照として、前記各玄米を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って、発芽玄米を得た。
そして、得られた各発芽玄米について、γ-アミノ酪酸（以下単にＧＡＢＡと記載する場合あり）を、アミノ酸自動分析計（日立、L-8500A）により測定した。赤玉葱含有溶液（２重量％）での結果を図１１に示す。
また、得られた各発芽玄米を電気釜で炊飯して米飯を作成し、食味を調べた。
<Example 5> γ-Aminobutyric acid in germinated brown rice with red onion-containing solution First, the scale 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.
その結果、赤玉葱含有溶液（２重量％）で発芽処理を行ったＥＭ１０の発芽玄米のＧＡＢＡ含量（ｍｇ／乾物１００ｇ）は、脱イオン水で発芽処理を行った発芽玄米に比べて、２．３倍高い値を示した。また、発芽処理が終了した後の赤玉葱含有溶液は透明で、微生物の繁殖が認められなかった。
なお、発芽玄米の食味については、赤玉葱乾燥粉末の添加量が２重量％、１０．０重量％である溶液の場合は良好であったが、添加量が１５．０重量％の場合は、発芽促進効果が顕著でないばかりか、発芽玄米の玉葱臭が強くなりすぎるために不適当であった。
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.
＜実施例６＞ 麦類種子および雑穀種子に対する発芽促進作用
‘大麦種子’としてダイシモチ、‘小麦種子’としてハルユタカを試料とし、‘雑穀種子’として、ハトムギ、ソバ、アワ、ヒエ、キビの各種子を準備した。
上記各種子約２ｇを、前記実施例１に記載の方法と同様に調製した赤玉葱含有溶液（赤玉葱乾燥物粉末２重量％、ｐＨ５．９）に浸漬し、３７℃で７２時間の条件で発芽処理を行って、‘発芽種子’を得た。
また、対照として、前記各種子を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って発芽種子を得た。
そして、得られた各発芽種子の発芽率を算出した。
<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.
この結果、赤玉葱含有溶液の発芽促進作用は、上記の麦類と雑穀類においても確認され、脱イオン水での発芽率に比べて発芽率が向上することが示された。そして、全ての種子で６０％以上の発芽率を示した。また、赤玉葱含有溶液は、長時間の浸漬後も透明で、微生物の繁殖が認められなかった。 As a result, the germination promoting action of the red onion-containing solution was confirmed also in the above-mentioned wheat and minor grains, 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.
＜実施例７＞ 野菜種子に対する発芽促進作用
‘野菜種子’として、ピーマン、トウガラシ、カブ、ダイコン、ハツカダイコン、ミニセロリ、ルッコラ、コマツナ、シソ、アオジソ、ニンジン、ミズナ、サラダミズナ、カラシナ、キャベツ、芽キャベツ、ホウレンソウ、カボチャ、アスパラガス、アシタバ、レタス、トマト、イチゴ、アルファルファ、カイワレダイコン、ヒマワリ、クレソン、サニーレタス、グリーンレタス、フリルレタス、チマサンチュ、ベビーリーフ、リーフレタス、キュウリ、パセリ、イタリアンパセリ、バジル、スイートバジル、チャービルの各種子を準備した。
上記各種子約１ｇを、前記実施例１に記載の方法と同様に調製した赤玉葱含有溶液（赤玉葱乾燥物粉末２重量％、ｐＨ５．９）に浸漬し、３７℃で３６時間の条件で発芽処理を行って、‘発芽種子’を得た。
また、対照として、前記各種子を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って発芽種子を得た。
そして、得られた各発芽種子の発芽率を算出した。
<Example 7> Germination promoting action on vegetable seeds As "vegetable seeds", pepper, chili pepper, turnip, Japanese radish, mini celery, arugula, komatsuna, perilla, mushrooms, carrots, 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.
この結果、赤玉葱含有溶液の発芽促進作用は、上記の野菜類においても確認され、脱イオン水での発芽率に比べて発芽率が向上することが示された。そして、全ての種子で６０％以上の発芽率を示した。また、赤玉葱含有溶液は、長時間の浸漬後も透明で、微生物の繁殖が認められなかった。 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.
＜実施例８＞ 赤玉葱含有溶液による発芽玄米中の各成分
九州大学試験農場で生産されたＥＭ１０（超硬質米）の玄米（種子）約２ｇに対して、実施例１に記載の方法と同様にして、赤玉葱含有溶液（赤玉葱乾燥物粉末２重量％、ｐＨ５．９）を用いて発芽処理（３７℃、１８時間）を行い、発芽玄米（‘発芽種子’）を得た。
そして、得られた発芽玄米のγ−アミノ酪酸、アリインおよびケルセチン配糖体を高速液クロ法により測定し、グルコースをＦ−キットを用いて測定した。
その結果、γ−アミノ酪酸を４３ｍｇ／１００ｇ、グルコースを３．８重量％、アリインを１６ｐｐｍ、ケルセチン−３，４−グルコシドを２７ｐｐｍ、含むことが確認された。
<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.
＜実施例９＞ 発芽玄米飯
実施例２で製造した赤玉葱含有溶液で発芽処理したコシヒカリ発芽玄米種子を、電気釜で炊飯して米飯を作成した。そして、米飯中のγ−アミノ酪酸含量を高速液体クロマトグラフで測定した。
その結果、食味の良好な発芽玄米飯が得られた。また、当該米飯中のγ−アミノ酪酸含量は、１８ｍｇ／１００ｇであった。
<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. And the (gamma) -aminobutyric acid content in cooked rice was measured with the high performance liquid chromatograph.
As a result, germinated brown rice with good taste was obtained. Moreover, the content of γ-aminobutyric acid in the cooked rice was 18 mg / 100 g.
＜実施例１０＞ 巨大胚芽米に対する発芽促進作用
まず、赤玉葱の鱗葉を凍結乾燥し粉末化した。そして、その凍結乾燥物を水に対して１重量％もしくは２重量％で含む溶液（ｐＨ５．９）を調製した。
次いで、巨大胚芽米である越車および夏雲、一般良食米であるコシヒカリ、の玄米（種子）約２ｇを、前記各赤玉葱含有溶液に浸漬し、４０℃で３０分次いで３７℃で１８時間の条件で発芽処理を行って、発芽玄米（‘発芽種子’）を得た。
また、対照として、前記各玄米を、脱イオン水（ｐＨ６．９）に浸漬して上記と同様の条件で発芽処理を行って発芽玄米を得た。
そして、得られた各発芽玄米の発芽率を算出した。結果を図１２に示す。
<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.
この結果、赤玉葱含有溶液の発芽促進作用は、巨大胚芽米においても確認された。また、赤玉葱の含量は、乾燥物換算で１重量％よりも２重量％の方が強い効果が得られることが示された。 As a result, the germination promoting action of the red onion-containing solution was also confirmed in giant germinated rice. Further, it was shown that the red onion content was 2% by weight more than 1% by weight in terms of dry matter.
＜実施例１１＞ 巨大胚芽米に対する発芽促進作用
巨大胚芽米である越車の玄米（種子）約２ｇを、実施例１０に記載の方法と同様にして、各赤玉葱含有溶液（赤玉葱乾燥物粉末１重量％、もしくは、２重量％）に浸漬し、４０℃で３０分次いで３７℃で７２時間の条件で発芽処理を行って、発芽玄米（‘発芽種子’）を得た。
得られた発芽玄米の発芽状態を示す写真像図を図１３に示す。
この結果、赤玉葱含有溶液の発芽促進作用は、赤玉葱の含量は、乾燥物換算で１重量％よりも２重量％の方が強い効果が得られることが示された。
<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.
＜実施例１２＞ 発芽玄米含有食品（加工品）の製造
巨大胚芽米である越車の玄米（種子）１００ｇを、実施例１に記載の方法と同様にして、赤玉葱含有溶液（赤玉葱乾燥物粉末２重量％、ｐＨ５．９）を用いて発芽処理（３７℃、１８時間）を行い、発芽玄米（‘発芽種子’）を得た。
この発芽玄米に３倍量の水を加えて炊飯し、発芽玄米がゆを調製した。このかゆ３００ｇに、豚ロース肉３０ｇ、加熱したなめこ３０ｇを加え、TESCOM製スティックブレンダーTHM500によって、豚肉およびなめこが発芽玄米がゆと均一になるようホモゲナイズした。
このホモゲナイズ物３６０ｇに、市販の小麦粉（日清製粉製カメリヤ）３００ｇ、食塩１．５ｇ、脱脂ミルク８．５ｇ、無塩バター１５ｇ、砂糖１７ｇ、パン酵母３ｇを加え、パナソニック製家庭用製パン器（SD-BH101）を用いて食パン（‘発芽玄米含有食品’）を作成した。
<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').
そして、得られたパンの物性を、植物種子置換法によって測定した。その結果、パンの比容積は４．２、テンシプレッサーを用いる多重バイト法で測定したhardnessは１．８ｇｗ／ｃｍ２であった。また、６名で試食した結果、硬さや弾力性などの物理性においては市販の食パンと同等であり、外観と味については、市販の食パンを上まわる評価であった。 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.
また、このパンに含まれるγ−アミノ酪酸、アリイン、ケルセチン配糖体を高速液クロ法により、グルコースをＦ−キットを用いて測定した。
その結果、γ−アミノ酪酸を１６ｍｇ／１００ｇ、グルコースを２．８重量％、アリインを６ｐｐｍ、ケルセチン−３，４−グルコシドを１８０ｐｐｍ、含むものであった。
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, 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 were contained.
本発明は、あらゆる品種の稲の種子（米）、大豆等の豆類種子、大麦等の麦類の種子、アワ等の雑穀類種子、レタス等の野菜種子からも、迅速且つ高効率に発芽種子を調製するものである。
なお、現在は、世界的にスプラウト（発芽作物）のブームが起こっており、栄養機能性の付与された穀類、豆類、野菜の需要が急速に拡大しており、本発明によって、呈味性・機能性の向上した発芽玄米や作物発芽種子は、これらのニーズに答えるものであると期待される。
また本発明の発芽玄米の優れた特徴を活用して、発芽玄米を含有する食品（特に米飯、パン、麺、菓子、もしくは液状食品など）を提供することにより、米の消費を拡大し、日本人の食生活を豊かにすると同時に、食料自給率を高めることが期待される。
また本発明により、加熱によらずに微生物の繁殖を抑制することが可能となり、高い機能性を維持しながら安全性も確保することが可能になることが期待される。
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.
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| JP5718678B2 (en) * | 2011-02-14 | 2015-05-13 | 松田 真紀子 | Non-heat-processed food or non-heat-processed beverage using brown rice just before germination |
| WO2012124817A1 (en) | 2011-03-17 | 2012-09-20 | Yanamoto Hiroji | Sprouted cereal, method for manufacturing same, food product containing same, and bdnf production accelerator |
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| BE1021644B1 (en) | 2013-04-11 | 2015-12-22 | Puratos Nv | NEW FUNCTIONAL CEREALS, THEIR PREPARATION AND USE |
| JP6944218B1 (en) | 2020-12-21 | 2021-10-06 | 株式会社エリム | How to make germinated brown rice, how to make germinated brown rice, and cooking equipment and programs for germinated brown rice |
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