JP6518977B2 - Ingredient enriched brown rice and its manufacturing method - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a component-enriched brown rice having an improved grain proportion and texture.

  Rice has long been at the center of agriculture as a staple food of our country. However, the demand for rice in Japan has dropped significantly due to the increase of international food distribution and diversification of the preference of the people, and there is concern that the self-sufficiency rate will decline.

  In recent years, research on functional addition to rice, such as enriching the active ingredient of rice, has attracted attention. For example, there has been reported a technology for enriching functional components by immersing cereals with hulls in water under pressure and heat (Patent Document 1). There is also reported a technique of immersing seeds or embryos of leguminous plants or gramineous plants containing embryos in water to enrich functional components (Patent Document 2).

JP, 2010-63454, A JP 2004-65249 A

  However, in the above-mentioned technology, because it is widely intended for cereals, the specific problems that rice has are not considered. Specifically, unlike grains such as wheat, since rice is usually used without being milled, there is a problem that grain breakage during treatment greatly affects the value of the product. Moreover, since the object of these techniques is food, there is a problem that the taste, taste and texture of the product after processing greatly affect the value of the product. With regard to these problems, for example, with the technology in Patent Document 1 described above, it is confirmed that a slight odor is generated in processed grains, and it has been reported that measures such as adding alcohol are taken.

  The present invention has been made to solve the above-mentioned problems, and is an ingredient having sufficient strength to endure milled rice and cooked rice, and having a good texture, while being rich in persimmon ingredients such as polyphenols. It aims to provide enriched brown rice.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, prevent the grain breakage at the time of milling by controlling the amount, pressure, and temperature of water to be added at the time of component enrichment treatment. And found that the milling rate is improved. Furthermore, the present inventors permeate the component to the inside of the rice by using the water added with the desired component in the water to be added when performing the component enrichment treatment, thereby enriching the component, preventing rot, etc. It was found that the function of can be added. The present invention has been completed based on the above-mentioned findings, and provides a novel component-enriched brown rice which solves the problems of conventional component-enriched brown rice.

  That is, according to the present invention, (1) brown rice is soaked in water at least 50% by weight with respect to the amount of brown rice and pressurized to permeabilize the persimmon ingredients from persimmon to endosperm, and the persimmon is used as persimmon It is a manufacturing method of the ingredient enrichment brown rice characterized by enriching an ingredient.

  In another embodiment of the present invention, (2) the water is a component-added water to which a desired component is added, and by pressurizing, the persimmon component permeabilizes and transfers the persimmon component from the persimmon to the endosperm. Production of the component-enriched brown rice according to (1), characterized in that the desired component is permeated from the component-added water to the endosperm to enrich the desired component of the endosperm. It is a method.

  Another present invention is characterized in that (3) the desired component is a combination of at least one selected from vitamin B1, vitamin B3, γ-oryzanol and γ-aminobutyric acid (2) It is a manufacturing method of the component-enriched brown rice of description.

  Another invention of the present invention is (4) the component-enriched brown rice according to any one of (1) to (3), wherein the brown rice is dipped in a sealed container together with the water. Manufacturing method.

  Another invention of the present invention is (5) the method for producing the component-enriched brown rice according to any one of (1) to (4), wherein the pressurization is a pressure of at least 0.2 MPa. .

  Another invention of the present invention is the method for producing the component-enriched brown rice according to any one of (1) to (4), wherein (6) the pressurization is a pressure of at least 100 MPa.

  The present invention further includes (7) heating the brown rice soaked in the water, further including the step of heating the component-enriched brown rice according to any one of (1) to (6). It is a manufacturing method.

  Another invention of the present invention is (8) the method for producing the component-enriched brown rice according to (7), wherein the temperature at the time of the heating is a temperature of 20 ° C to 60 ° C.

  Another invention of the present invention is a component-enriched brown rice produced by the method according to any one of (9) (1) to (8).

  Another aspect of the present invention is (10) that the starch in the endosperm portion is rounded and rounded, and the starch damage rate in the endosperm portion is 15.0% or less (9) It is the component rich brown rice of description.

  Another invention of the present invention is a component-enriched polished rice obtained by milling the component-enriched brown rice according to any one of (11), (9) or (10).

  Another invention of the present invention is a component-enriched rice flour obtained by milling the component-enriched polished rice according to (12) (11).

  Another invention of the present invention is a processed food comprising the component-enriched rice flour described in (13) (12) as a food composition.

  According to the component-enriched brown rice according to the present invention, a high proportion of milled rice and a good texture can be realized.

It is a stereomicroscope image which shows the appearance of the crack of the cross section of rice. It is a graph which shows the milled rice ratio for every quantity of water of ingredient rich brown rice concerning the present invention. It is a cross-sectional photograph of ingredient addition brown rice concerning the present invention. It is a SEM image of the surface of the ingredient rich brown rice concerning the present invention (5000 times). It is a SEM image of the surface of untreated rice (5000 times). It is a SEM image of the cross section of ingredient enrichment brown rice concerning the present invention (1000 times). It is a SEM image of a cross section of untreated rice (1000 ×). It is a SEM image (5000 times) of a section of ingredient enrichment brown rice concerning the present invention. It is a SEM image of a section of untreated brown rice (5000 times). It is a graph which shows the content of thiamine of the ingredient rich polished rice concerning this invention, and control polished rice. It is a graph which shows content of the niacin of the component enrichment polished rice and control polished rice which concern on this invention.

  Hereinafter, a mode for carrying out the ingredient-enriched brown rice according to the present invention will be described.

  The ingredient-enriched brown rice according to the present invention contains grains enriched with ingredients by immersion or the like, in addition to containing any rice bran ingredients such as polyphenols and vitamins at a high concentration as compared to ordinary rice, and In comparison, the ratio of grain breakage is low, and the ratio of milled rice is improved. Moreover, the texture at the time of cooking rice is improved compared with the conventional component-enriched brown rice, and thereby, the texture at the time of milling to make rice flour is improved.

  In the present invention, by immersing in a predetermined amount of water in the processing process, it is possible to improve the ratio of milled rice to the manufactured component-enriched brown rice. The amount of water is preferably 30% by weight or more, which is the water absorption of general brown rice, and more preferably 50% by weight or more.

  In the present invention, desired components can be added to the water used for immersion. This makes it possible to transfer to and enrich the component-enriched brown rice in which the desired component is produced. Here, the term “desired ingredient” is not included in the seed coat and the ingredient originally contained in the seed coat (eg, vitamin B1, vitamin B3, γ-oryzanol, etc.), and is enriched by being added at the time of processing Component, such as cochineal and dyes such as anthocyanin. Therefore, in the production method of the present invention, it is possible to produce a component-enriched brown rice enriched with not only the components contained in the seed coat but also the components appropriately added in the processing stage.

  In the present invention, in the processing process, it is desirable that the immersion be performed in a state of being enclosed in a closed container. This makes it possible to precisely control the amount of water used for immersion and to apply hydrostatic pressure uniformly to the whole brown rice during processing.

  In the present invention, it is possible to suppress the starch damage rate of the component-enriched brown rice to 0 to 15% by pressurizing with a predetermined pressure in the processing process. This makes it possible to suppress gelatinization and runoff of starch when cooking rice, and to improve the texture. At the same time, it is possible to improve the ratio of milled rice at the time of milling. The pressure at this time is preferably 0.2 MPa or more, and more preferably 100 MPa or more.

  In the present invention, it is desirable to apply pressure for a predetermined time in the processing process. This makes it possible to improve the milling rate and at the same time enrich more ingredients. The length of this time is preferably 3 hours or more, and preferably about 24 hours in consideration of work efficiency and the like.

  In the present invention, it is desirable to heat at a predetermined temperature in the processing process. This makes it possible to increase the amount of ingredients enriched in the ingredient-enriched brown rice produced. The temperature at the time of heating is preferably 20 ° C. or higher, and more preferably 40 ° C. or higher in order to obtain a desired effect. The upper limit of the temperature generally needs to be 65 ° C. or less at which starch of brown rice is gelatinized, and more preferably 60 ° C. or less. The heating is carried out simultaneously or sequentially with the immersion, and when heated at the time of immersion, it is necessary to adjust the water temperature so that the temperature is increased to the brown rice to be processed.

  In the present invention, polyphenols are mentioned as the koji component whose concentration is improved. The degree of improvement varies depending on conditions such as pressure and temperature at the time of treatment, and is usually about 2 to 4 times as the total polyphenol amount, but it improves to about 10 times depending on the components and conditions. For example, ferulic acid improves from 5 to 6 times when untreated and p-coumaric acid improves to 10 times when untreated. Further, γ-aminobutyric acid is a component not detected from untreated milled rice, and is a component which is quantified for the first time in the process of producing the component-enriched brown rice according to the present invention. Further, in the component-enriched brown rice according to the present invention, components such as vitamins other than the components described above may be enriched, and these components include not only the components contained in the seed coat but also processing The components appropriately added at the stage of treatment are also included. That is, in the component-enriched brown rice according to the present invention, it is possible to permeate and transfer the component which is not derived from the seed coat to the endosperm portion by adding the desired component to the water to be dipped at the time of processing.

  In the present invention, starch on the surface or in the inside of the component-enriched brown rice has an angled from the outer shape when observed with an electron microscope, and the state of a corner is round or the shape is substantially spherical or approximately spheroidal. For this reason, the component-enriched brown rice according to the present invention has good texture when put in the mouth, and also has good texture and texture when it is milled and used as rice flour.

  The rice used as a raw material of the component-enriched brown rice of the present invention is not particularly limited, and any rice that can be used as food in Japan and abroad can be applied. Ingredient-enriched rice produced according to the present invention can be suitably used as edible rice. Moreover, it is possible to use suitably as a component enrichment rice flour by milling the component enrichment polished rice manufactured by this invention. Furthermore, the component-enriched rice flour produced according to the present invention can be suitably used as a component-enriched processed food as its application.

(Experimental example 1 Production of component-enriched brown rice)
As raw material rice, we used Koshihikari unpolished rice produced in fiscal 2010 or 2011, which was harvested in the field of the Faculty of Agriculture of Shinshu University. The brown rice was sealed in a polyethylene bag and stored in a refrigerator until it was used for experiments. As a pressurizing apparatus, a high pressure processing apparatus "Maruguru Extract (registered trademark)" manufactured by Toyo High Pressure Co., Ltd. was used. The pressure holding at the time of pressure treatment and the temperature control used the control device of the high-pressure processing device without correction. Drying of the treated brown rice was carried out using a blast constant temperature dryer (WFO-501W 232090, manufactured by Tokyo Rika Kikai Co., Ltd.).

  200 g of brown rice and a predetermined amount of pure water were placed in a polyethylene bag, sealed while maintaining a reduced pressure so that the air in the bag did not remain, and sealed using a sealer. Then, it was immediately put into a high pressure treatment apparatus set at 55 ° C., and treated at 100 MPa for 24 hours while maintaining the temperature. The treated brown rice was used as a component-enriched brown rice sample, and this brown rice after drying and milling was used as a sample of component-enriched polished rice in this example.

  50 g of brown rice and 30 ml of a 1% aqueous solution of cochineal water (the amount of the aqueous dye solution being 60% by weight of the brown rice) were put in a polyethylene bag, sealed while keeping under reduced pressure so as not to leave air in the bag and sealed using a sealer. Then, it was immediately put into a high pressure treatment apparatus set at 55 ° C., and treated at 100 MPa for 24 hours while maintaining the temperature. The treated brown rice was used as a sample of component-added brown rice.

(Experimental example 2 Production of component-enriched rice flour)
The component-enriched polished rice produced in the above-mentioned Experimental Example 1 was milled using a rotor speed mill (manufactured by P-14 Fritsch Japan Ltd.) to prepare a sample of component-enriched rice flour.

(Experimental example 3 Production of control rice)
The same Koshihikari brown rice as in Experimental Example 1 was used as control brown rice. In addition, this was milled to produce untreated milled rice, which was used as a control milled rice sample. In addition, control polished rice was milled with the same household mill as in Experimental Example 2, and this was used as a sample of control rice flour.

(Observation with a stereomicroscope)
The component-enriched polished rice and control polished rice cross-sections produced in Experimental Examples 1, 2 and 3 were observed using a stereomicroscope. FIG. 1 is a stereomicroscopic image of a cross-section of ingredient-enriched polished rice and control polished rice. The figure described as untreated at the upper left in the figure shows a cross section of control polished rice, and the figure described as 100 MPa, 55 ° C., 24h at the lower right in the figure shows a cross section of ingredient-rich refined rice. From these results, it was found that the component-enriched polished rice has less cracking and a crushing rate similar to that of the control polished rice. This indicates that, in the present embodiment, even if the processing of component enrichment is carried out, the reduction of the ratio of milled rice due to the grain breakage and the like is prevented. In addition, the low cracking contributes to improving the taste of refined rice and rice flour.

(Measurement of rice yield)
With respect to the component-enriched brown rice produced in Experimental Example 1, the change in the ratio of milled rice depending on the amount of water immersed during processing was measured. The processed brown rice was dried and then milled with a household rice milling machine (RSKM 5B made by Satake Co., Ltd.). FIG. 2 shows a graph showing the relationship between the amount of water added, the water absorption rate of brown rice, and the ratio of milled rice. From this result, it was recognized that the ratio of milled rice also improved as the amount of added water increased, and the ratio of milled rice exceeded 80% when the amount of added water became 50% by weight or more.

(Observation of dye impregnation)
With respect to the component-added brown rice produced in Experimental Example 1, the cross section was visually observed to confirm the impregnation of the component not derived from the seed coat. FIG. 3 shows cross-sectional photographs of ingredient-added brown rice and brown rice processed at low pressure and normal temperature. In the figure, two examples on the left show brown rice at low pressure and normal temperature, and two examples on the right are high-pressure, high-temperature component-added brown rice. Further, among the examples of high pressure and high temperature, the left side is an example of processing time 3 hours, and the right side is an example of processing time 24 hours. From the figure, in the component-added brown rice, it was observed that the pigment was impregnated to the inside. In addition, it was observed that the degree of impregnation was improved as the processing time became longer.

(Observation by electron microscope)
The surface and cross section of the component-enriched brown rice, component-enriched polished rice and control polished rice produced in Experimental Examples 1, 2 and 3 were observed using a scanning electron microscope. FIG. 4 is a SEM image (5000 ×) of the component-enriched polished rice surface. Moreover, FIG. 5 is a SEM image (5000 times) of the control polished rice surface. Moreover, FIG. 6 is a SEM image (1000 times) of the component-rich polished rice cross section. FIG. 7 is a SEM image (1000 ×) of a control polished rice cross section. Moreover, FIG. 8 is a SEM image (5000 times) of a component-enriched brown rice slice. FIG. 9 is a SEM image (5000 ×) of a control brown rice slice. From the results, it was recognized that the shape of starch was broken in the surface of the section of the component-enriched brown rice and the surface and cross section of the component-enriched polished rice, and the corner was rounded. The shape of starch contributes to the improvement of the texture and feel of rice and rice flour.

(Measurement of total polyphenol content)
The amount of soluble total polyphenols and the amount of phenolic acids of the component-enriched polished rice according to the present invention were quantified. The total polyphenol content in rice samples was measured by the partially modified Folin-Ciocalteu method with reference to the method of Chandrika et al. Since the major component of polyphenols contained in rice is ferulic acid, the total polyphenol amount was expressed as ferulic acid equivalent.

  100 mg of ferulic acid was added with 50% aqueous acetone to make up to 100 ml, and a 1 mg / ml ferulic acid standard solution was prepared. Pure water was added to this standard solution and appropriately diluted to prepare ferulic acid standard solutions of a plurality of concentrations. Pure water was added to 0.5 ml of each ferulic acid standard solution, and then 1.0 ml of Folin-Ciocalt-phenol reagent, 1.0 ml of 20% aqueous sodium carbonate solution (w / v) and 4.5 ml of pure water were added and reacted. Thereafter, centrifugation (5,000 × g, 5 minutes) was performed, and the absorbance at 725 nm of the obtained supernatant was measured using a spectrophotometer (UV-1800 UV / VIS Spectrophotometer, manufactured by Shimadzu Corporation), and the absorbance value and A calibration curve was prepared from the ferulic acid concentration.

  The total polyphenol amount was quantified from the absorbance in the same manner as described above for the component-enriched polished rice and the control polished rice. The measurement was performed twice for each treated sample solution, and the measured value of each sample solution was substituted into a calibration curve prepared using ferulic acid as a standard substance to calculate the total amount of soluble polyphenols. In the experiment, the total polyphenol amount was expressed by the equivalent weight of polished rice, brown rice and ferulic acid per 100 g of rice bran (FAE mg / 100 g of polished rice).

  Table 1 is contained in 100 g of component-enriched polished rice and control polished rice in which the component-rich brown rice and control brown rice for each temperature heated during processing and the component-enriched brown rice and control brown rice are each polished. It is a table showing ferulic acid equivalent. In the table, in the items described as ingredient-enriched brown rice, the applied pressure and temperature are changed to indicate the respective values. From the table, it was found that the proportion of milled rice and the total polyphenol amount were improved as the heating temperature was improved. In particular, in component-enriched polished rice treated at 55 ° C. and 100 MPa, the total polyphenol content is 86.0 mg / 100 g, which is about three times as much polyphenol as the control rice 31.0 mg / 100 g. Was recognized. In addition, when producing the component-enriched brown rice according to the present invention, it was recognized that as the applied pressure and temperature become higher, the amount of polyphenol increases and at the same time the ratio of milled rice improves.

(Measurement of thiamine)
Thiamine was determined as a component enriched in the component-enriched polished rice according to the present invention. The measurement was performed using HPLC method and quantified as thiamine hydrochloride. FIG. 10 is a graph showing the amount of thiamine contained in 100 g each of the ingredient-enriched polished rice and the control polished rice. In the graph, the data to be treated as untreated represent control rice, and the data as water / warm / pressure as component-rich refined rice. From this result, it was found that the ingredient-enriched polished rice contained 0.22 mg / 100 g of thiamine, which is about 2.4 times the amount of 0.09 mg / 100 g of the control rice.

(Measurement of niacin)
Component Niacin was quantified as a component enriched in enriched brown rice. The measurement was performed using a microorganism assay method using Lactobacillus plantarum ATCC 8014 strain. At this time, nicotinic acid equivalent amount and tryptophan were not considered. FIG. 11 is a graph showing the amount of niacin contained in 100 g of each of the component-enriched polished rice and the control polished rice. In the graph, data to be treated as untreated represent control polished rice, and data subjected to water / temperature / pressure represent component enriched refined rice. From this result, it was found that the ingredient-enriched polished rice contained niacin in an amount of about 2.4 times that of the control rice of 4.32 mg / 100 g, compared with 1.78 mg / 100 g of the control rice.

(Measurement of free γ-aminobutyric acid)
Component γ-aminobutyric acid was quantified as a component enriched in enriched brown rice. The measurement was performed using an amino acid automatic analysis method. As a result, in the control polished rice, the content was below the detection limit and could not be quantified, but in the component-enriched polished rice, 16 mg / 100 g was detected, and in the component-enriched polished rice, the control polished rice It was also found to contain a large amount of γ-aminobutyric acid.

(Measurement of phytic acid)
Component phytic acid was quantified as a component enriched in brown rice. The measurement was performed using vanadomolybdic acid absorptiometry and quantified as meso-inositol hexaphosphate. As a result, the control polished rice was 155 mg / 100 g, whereas the component-enriched polished rice detected 183 mg / 100 g, and the component-enriched polished rice contained more phytic acid than the control polished rice. Was admitted.

(Analysis of physical properties of rice flour sample)
In order to evaluate the physical properties of the component-enriched brown rice and the component-enriched rice flour, the average particle size of the rice flour and the starch damage rate were measured. For measurement of particle size, a laser diffraction / scattering particle size analyzer (MT3000 LOW-DRY, manufactured by Nikkiso Co., Ltd.) was used, and the average particle size was determined from the particle size distribution measurement value by a dry method. The measurement of the particle size distribution was performed three times for each sample, and the average value (μm) was calculated. Moreover, STARCH DAMAGE KIT (made by K-SDAM Megazyme company) was used for the measurement of a starch damage rate. The results are shown in Table 2.

  Table 2 shows the results of measurement of the average particle size and starch damage rate of the component-enriched rice flour and control rice flour. From the table, it was found that the average particle size and starch damage rate of the component-enriched rice flour were both lower than the value of the control rice flour. This is due to the fact that the density of rice is increased because there is a step of pressurizing at the time of processing for producing component-enriched brown rice. The high density of rice and the low starch damage rate contribute to the suppression of gelatinization and elution of starch at the time of rice cooking and to the improvement of the taste.

Claims (9)

While the brown rice is immersed in water of at least 50% by weight with respect to the amount of the brown rice, it is pressurized with a pressure of 20 ° C. to 65 ° C. and a pressure of at least 100 MPa for 3 hours or more to make a component-enriched brown rice, and the component is enriched A method for producing ingredient-enriched rice, characterized by milling brown rice.   The component-enriched rice according to claim 1, characterized in that the above-mentioned pressurization allows the persimmon component of thiamine, niacin and phytic acid to penetrate from persimmon to endosperm, and the endosperm is enriched with the persimmon component. Manufacturing method.   The method for producing component-enriched rice according to claim 1 or 2, wherein a desired component is added to the water used for the immersion. The component-enriched rice according to claim 3, wherein the desired component is a combination of at least one selected from vitamin B ₁ , vitamin B ₃ , γ-oryzanol, and γ-aminobutyric acid. Manufacturing method.   The method for producing ingredient-enriched rice according to any one of claims 1 to 4, wherein the brown rice is immersed in a sealed container together with water used for the immersion. It heats at 40 degreeC-65 degreeC simultaneously with the said pressurization, The manufacturing method of the component rich rice as described in any one of Claims 1-5 characterized by the above-mentioned.   The component-enriched rice produced by the production method according to any one of claims 1 to 6, wherein the starch in the endosperm portion is in the shape of rounded rounded corners, and the starch damage in the endosperm portion Ingredient-enriched rice characterized in that the rate is 15.0% or less.   A component-enriched rice flour obtained by milling the component-enriched rice according to claim 7.   A processed food comprising the component-enriched rice flour according to claim 8 as a food composition.