JP2005013242A - Food material or food, and method for producing the same - Google Patents
Food material or food, and method for producing the sameInfo
- Publication number
- JP2005013242A JP2005013242A JP2004302141A JP2004302141A JP2005013242A JP 2005013242 A JP2005013242 A JP 2005013242A JP 2004302141 A JP2004302141 A JP 2004302141A JP 2004302141 A JP2004302141 A JP 2004302141A JP 2005013242 A JP2005013242 A JP 2005013242A
- Authority
- JP
- Japan
- Prior art keywords
- food
- cereals
- alanine
- aminobutyric acid
- germinated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
本発明は食品素材または食品及びそれらの製造方法に関する。
更に詳しくは、食品として活用範囲が限られた雑穀を有効的に利用でき、且つ、アラニンとγ−アミノ酪酸を富化させたものに関する。
また、食物繊維に富む雑穀の殻も美味しく一緒に食すことができるものに関する。
更に、アラニンまたは／及びγ−アミノ酪酸の含有量の低下を防ぎながら、アラニンとγ−アミノ酪酸をより多く富化させたものに関する。
また更に、粒を大きくして飲みやすくしたものに関する。
The present invention relates to a food material or food and a method for producing them.
More specifically, the present invention relates to a product that can effectively use millet grains having a limited range of use as food and enriched with alanine and γ-aminobutyric acid.
Moreover, it relates to what can be eaten together with the husks of millet grains rich in dietary fiber.
Furthermore, it is related with what enriched more alanine and (gamma) -aminobutyric acid, preventing the fall of content of alanine and / or (gamma) -aminobutyric acid.
Furthermore, it is related with the thing which enlarged the grain and made it easy to drink.
近年、健康志向の観点から、アワ、キビ、ヒエ、ハトムギ、ソバ等の各種の雑穀が注目されている。雑穀には、ビタミン・カリウム・タンパク質・鉄・カルシウム等の様々な栄養素が豊富に含まれている。雑穀の食し方としては、少量の雑穀を米に混ぜて一緒に炊き込み、米と共に食す方法が提案されている。 In recent years, various cereals such as millet, millet, millet, pearl barley, buckwheat have attracted attention from a health-oriented viewpoint. The millet is rich in various nutrients such as vitamins, potassium, protein, iron, and calcium. As a method of eating cereals, a method has been proposed in which a small amount of cereals is mixed with rice, cooked together, and eaten with rice.
ところで、近年、塩分の過剰摂取等から起きる高血圧症が問題なっており、血圧降下作用を有する物質であるγ−アミノ酪酸（ＧＡＢＡ（ギャバ）とも称される）が注目されている。γ−アミノ酪酸は、血圧降下作用の他、脳の代謝促進作用も有し、初老期精神障害の改善等にも効果があると言われている。このようなことから、γ−アミノ酪酸を多く含有する食品が検討されており、米の胚芽を水に浸漬させてγ−アミノ酪酸を富化させる方法（特許文献１参照）や、玄米を発芽させてγ−アミノ酪酸を富化させる方法（特許文献２参照）などが提案されている。 By the way, in recent years, hypertension caused by excessive intake of salt or the like has been a problem, and γ-aminobutyric acid (also referred to as GABA), which is a substance having a blood pressure lowering effect, has attracted attention. It is said that γ-aminobutyric acid has an effect of promoting brain metabolism in addition to a blood pressure lowering effect, and is effective in improving presenile mental disorders. For this reason, foods containing a large amount of γ-aminobutyric acid have been studied. A method for enriching γ-aminobutyric acid by immersing rice germ in water (see Patent Document 1) or germinating brown rice And a method for enriching γ-aminobutyric acid (see Patent Document 2) has been proposed.
上記したように、雑穀には様々な栄養素が豊富に含まれ、健康食品として有用な素材であるが、雑穀には独特の苦みやえぐみがあるため、上記したように、米に混ぜて一緒に食すような極めて限られた利用方法しかなく、他に食品としての有効な活用方法がなかった。 As mentioned above, cereals are rich in various nutrients and are useful materials for health foods, but since cereals have unique bitterness and pests, they are mixed with rice as described above. There was only a very limited use such as eating, and there was no other effective use as food.
そこで本発明者は、健康食品としての付加価値を高めるべく、玄米を発芽させてγ−アミノ酪酸を富化させる方法（特許文献２参照）に着目し、まず代表的な雑穀であるアワのγ−アミノ酪酸の富化について鋭意研究を進めた。その結果、アワを発芽させることによって、玄米と同様にγ−アミノ酪酸を富化させることができ、更に驚くべきことに甘みや旨味成分であるアラニンの含有量までもが高まり、これによってアワ独特の苦みやえぐみが緩和されることを知見した。 Therefore, in order to increase the added value as a health food, the present inventors focused on a method of germinating brown rice to enrich γ-aminobutyric acid (see Patent Document 2). -We have conducted extensive research on the enrichment of aminobutyric acid. As a result, by germinating millet, γ-aminobutyric acid can be enriched in the same way as brown rice, and surprisingly, the content of alanine, which is a sweetness and umami component, is increased, which makes it unique to millet. I found out that bitterness and puffiness were alleviated.
更に、アワ以外のキビ、ヒエ、ハトムギ、ソバ等の他の雑穀についても検討を進めた結果、同様に発芽させることによって、アラニンとγ−アミノ酪酸を富化させることに成功した。 Furthermore, as a result of studying other millet grains such as millet, millet, barley, buckwheat, etc. other than millet, alanine and γ-aminobutyric acid were successfully enriched by germination.
また、発芽させた雑穀について更に検討を重ねた結果、発芽させた雑穀を粉末状にして煎るかまたは煎って粉末状にすることで、食物繊維に富む雑穀の殻も美味しく一緒に食すことができることを知見した。
本発明は、以上のような知見に基づいてなされたものである。
In addition, as a result of further examination of the germinated millet, the germinated millet can be powdered and roasted or roasted into a powder, so that the kernel of the millet rich in dietary fiber can be eaten together. I found out.
The present invention has been made based on the above findings.
（発明の目的）
本発明の目的は、食品として活用範囲が限られた雑穀を有効的に利用でき、且つ、アラニンとγ−アミノ酪酸を富化させた食品素材または食品及びそれらの製造方法を提供することにある。
本発明の他の目的は、食物繊維に富む雑穀の殻も美味しく一緒に食すことができる食品素材または食品及びそれらの製造方法を提供することにある。
本発明の他の目的は、アラニンまたは／及びγ−アミノ酪酸の含有量の低下を防ぎながら、アラニンとγ−アミノ酪酸をより多く富化させた食品素材または食品の製造方法を提供することにある。
本発明の他の目的は、粒を大きくして飲みやすくした食品素材または食品を提供することにある。
(Object of invention)
An object of the present invention is to provide a food material or food that can effectively use millet grains having a limited range of use as food, and enriched with alanine and γ-aminobutyric acid, and a method for producing the same. .
Another object of the present invention is to provide a food material or food that can be eaten together with a cereal shell rich in dietary fiber and a method for producing the same.
Another object of the present invention is to provide a food material or a method for producing a food that is enriched with more alanine and γ-aminobutyric acid while preventing a decrease in the content of alanine and / or γ-aminobutyric acid. is there.
Another object of the present invention is to provide a food material or food that is made large and easy to drink.
上記目的を達成するために講じた本発明の手段は次のとおりである。
第１の発明にあっては、
雑穀または雑穀を含む穀類を発芽させ、発芽させていないものに比べ、アラニンとγ−アミノ酪酸を富化させてなることを特徴とする、
食品素材または食品である。
The means of the present invention taken to achieve the above object are as follows.
In the first invention,
Germinating cereals or grains containing cereals, and enriched with alanine and γ-aminobutyric acid, compared to those not germinated,
It is a food material or food.
第２の発明にあっては、
アワ、キビ、ヒエ、ハトムギ、ソバ、アマランサス、キヌア、トウモロコシ、小豆、ゴマ、大麦からなる群から選ばれた一または二以上の雑穀または雑穀を含む穀類を発芽させ、発芽させていないものに比べ、アラニンとγ−アミノ酪酸を富化させてなることを特徴とする、
食品素材または食品である。
In the second invention,
Compared to non-germinated cereals that germinate one or more cereals or cereals selected from the group consisting of millet, millet, barnyard, barley, buckwheat, amaranth, quinoa, corn, red beans, sesame and barley , Characterized by being enriched with alanine and γ-aminobutyric acid,
It is a food material or food.
第３の発明にあっては、
発芽した芽の長さは２ｍｍ以下であることを特徴とする、
第１または第２の発明に係る食品素材または食品である。
In the third invention,
The length of germinated buds is 2 mm or less,
The food material or food according to the first or second invention.
第４の発明にあっては、
雑穀または雑穀を含む穀類の一部または全部に殻がついた第１，２または第３の発明に係るの食品素材または食品から得られ、粉末状で、且つ、煎られていることを特徴とする、
食品素材または食品である。
In the fourth invention,
It is obtained from a food material or food according to the first, second or third invention in which a part or all of cereal or cereal containing cereal has a shell, and is characterized by being powdered and roasted To
It is a food material or food.
第５の発明にあっては、
栽培液に浸漬して発芽させた雑穀または雑穀を含む穀類を栽培液から取り出した後、乾燥させて発芽を止めることにより、アラニンまたは／及びγ−アミノ酪酸の含有量の低下を防ぎながら、発芽させていない雑穀または雑穀を含む穀類に比べ、アラニンとγ−アミノ酪酸を富化させることを特徴とする、
食品素材または食品である。
In the fifth invention,
Germination while preventing the fall of the content of alanine and / or γ-aminobutyric acid by taking out the cereals that have been germinated by immersing them in the cultivation liquid or removing grains from the cultivation liquid and then drying to stop germination. Enriched with alanine and γ-aminobutyric acid as compared to ungrained cereals or grains containing millet,
It is a food material or food.
第６の発明にあっては、
第５の発明に係る製造方法で得られた雑穀または穀類の殻を有する食品素材または食品を粉末状にして煎る工程、煎って粉末状にする工程、または煎って粉末状にし更に煎る工程のうちの何れかの工程を含むことを特徴とする、
食品素材または食品の製造方法である。
In the sixth invention,
Of the step of pulverizing a food material or food having a millet or cereal shell obtained by the production method according to the fifth invention, the step of decoction and pulverization, or the step of decoction and pulverization Including any of the steps of:
A method for producing a food material or food.
第７の発明にあっては、
顆粒状にする工程を含むことを特徴とする、
第６の発明に係る食品素材または食品の製造方法である。
In the seventh invention,
Including a step of granulating,
It is the manufacturing method of the foodstuff raw material or foodstuff concerning 6th invention.
［発明の実施の形態］
本発明に係る食品素材または食品は、雑穀または雑穀を含む穀類を発芽させることで、発芽させていないものに比べ、アラニンとγ−アミノ酪酸を富化させたものである。
[Embodiment of the Invention]
The food material or food according to the present invention is enriched with alanine and γ-aminobutyric acid by germinating cereals or cereals containing miscellaneous cereals as compared with those not germinated.
本明細書で「雑穀」の用語は、米（白米・赤米・黒米（玄米）を含む）と麦（大麦・小麦・ハダカムギ・ライムギ・エンバク・もち麦を含む）以外の穀類（穀物）を指称している。 In this specification, the term “Miscellaneous grains” refers to grains (cereal grains) other than rice (including white rice, red rice, black rice (brown rice)) and wheat (including barley, wheat, hadakamugi, rye, oat, and glutinous rice). Nominating.
雑穀としては、例えば、アワ（モチアワ等も含む）、キビ（モチキビ等も含む）、ヒエ、ハトムギ、ソバ、アマランサス、キヌア（キノアとも称される）、トウモロコシ、小豆（金時小豆も含む）や大豆等の豆類、ゴマ等を挙げることができる。 For example, millet (including mochiawa), millet (including mochi), millet, barley, buckwheat, amaranth, quinoa (also called quinoa), corn, red beans (including Kintoki red beans), Examples include beans such as soybeans and sesame.
雑穀または雑穀を含む穀類は、発芽させる前に例えば選別機を使用して小さな石を取り除いたり、ネットなどに入れて水洗いし埃を取り除く処理等の前処理を行っておくことが望ましい。 Prior to germination, it is desirable that pre-treatments such as removing small stones using a sorter or washing in a net or the like to remove dust before germination is performed on cereals or grains containing cereals.
雑穀または雑穀を含む穀類を発芽させる際は、雑穀または雑穀を含む穀類を水等の栽培液に浸漬させる。雑穀または雑穀を含む穀類を発芽させることによって、甘みや旨味を呈するアラニンと、血圧降下作用や脳の代謝促進作用など医学的効果があるγ−アミノ酪酸の含有量が増加する。 When germinating cereals or cereals containing cereals, the cereals containing cereals or cereals are immersed in a culture solution such as water. By germinating cereals or cereals containing cereals, the content of alanine that exhibits sweetness and umami and γ-aminobutyric acid that has medical effects such as blood pressure lowering action and brain metabolism promoting action are increased.
栽培液としては、水だけを使用することもできるし、水に養分を含ませたものを使用することもできる。 As a cultivation liquid, only water can be used, and the thing which included nutrients in water can also be used.
発芽は、殻がついたまま行うこともできるし、殻を除いた状態で行うこともできる。ただし、殻を除いた状態で発芽させるよりも、殻をつけたまま発芽させる方が、アラニンとγ−アミノ酪酸をより富化させることができることを確認した。よって、食品素材または食品として殻を除いた状態で使用する場合は、殻をつけたまま雑穀または雑穀を含む穀類を発芽させ、その後、殻を取り除くことが望ましい。 Germination can be performed with the shell attached, or can be performed with the shell removed. However, it was confirmed that germination with the shell attached could enrich alanine and γ-aminobutyric acid rather than germination with the shell removed. Therefore, when using it as a food material or food with the shell removed, it is desirable to germinate the cereals or grains containing the cereals with the shells attached, and then remove the shells.
富化するアラニンはアミノ酸の一種であり、アラニンを富化させることで、甘みや旨味が増し、雑穀独特の苦みやえぐみが緩和される。これにより、雑穀を使用した食品素材または食品でも、美味しく食すことができる。 Enriched alanine is a kind of amino acid. Enriching alanine increases sweetness and umami, and alleviates bitterness and puffiness unique to millet. Thereby, even food materials or foods using millet can be eaten deliciously.
γ−アミノ酪酸は、動物の脳中に遊離の状態で多く存在しており、神経の主要な抑制性伝達物質と考えられている。γ−アミノ酪酸は、神経抑制作用や精神安定作用などの機能を有しており、血圧降下作用や脳の代謝促進作用の他、動脈硬化の予防（生活習慣病の予防）、二日酔い防止、皮膚の老化防止などの効果もある物質として注目されている。よって、発芽させた雑穀または雑穀を含む穀類を用いることで、製造後の食品素材または食品にγ−アミノ酪酸を多く蓄積でき、結果的に上記したような医学的な効果が期待できる。 γ-Aminobutyric acid is present in a large amount in the animal brain in a free state, and is considered to be a major inhibitory transmitter of nerves. γ-Aminobutyric acid has functions such as neurosuppressive action and tranquilizing action. In addition to blood pressure lowering action and brain metabolism promoting action, arteriosclerosis prevention (prevention of lifestyle-related diseases), hangover prevention, skin It has been attracting attention as a substance that has the effect of preventing aging of the skin. Therefore, by using the germinated millet or cereals containing millet, a large amount of γ-aminobutyric acid can be accumulated in the food material or food after production, and as a result, the medical effects as described above can be expected.
雑穀または雑穀を含む穀類の浸漬条件としては、アラニンとγ−アミノ酪酸の含有量が最も多くなるような液温、浸漬時間、ｐＨであれば、特に限定するものではない。例えば液温は０〜５０℃で、浸漬時間は１〜４８時間、ｐＨは２．５〜７．５である。 The soaking conditions for cereals or grains containing cereals are not particularly limited as long as the liquid temperature, soaking time, and pH are such that the contents of alanine and γ-aminobutyric acid are maximized. For example, the liquid temperature is 0 to 50 ° C., the immersion time is 1 to 48 hours, and the pH is 2.5 to 7.5.
水等の栽培液に浸漬後、アラニンまたは／及びγ−アミノ酪酸の含有量が低下しないように、雑穀または雑穀を含む穀類を乾燥して発芽を止める。発芽の目安は、芽の長さ２ｍｍ以下であり、好ましくは１ｍｍ以下であり、更に好ましくは０．１〜０．５ｍｍである。
芽が伸びすぎると、発芽するための成分（エネルギー）として、アラニンとγ−アミノ酪酸が消費され、その含有量が減っていくので好ましくない。
また、アラニンとγ−アミノ酪酸は水溶性であるため、雑穀または雑穀を含む穀類を長時間栽培液に浸漬させておくと、アラニンとγ−アミノ酪酸が栽培液に溶け出し、その含有量が減る恐れがあるので、芽が出たら栽培液から直ちに取り出し乾燥させることが望ましい。
After soaking in a cultivation solution such as water, germination is stopped by drying cereals or grains containing cereals so that the content of alanine and / or γ-aminobutyric acid does not decrease. The standard of germination is 2 mm or less of bud length, preferably 1 mm or less, and more preferably 0.1 to 0.5 mm.
If the bud grows too much, alanine and γ-aminobutyric acid are consumed as components (energy) for germination, and the content thereof is reduced, which is not preferable.
In addition, since alanine and γ-aminobutyric acid are water-soluble, when cereals containing cereals or cereals are immersed in the cultivation solution for a long time, alanine and γ-aminobutyric acid are dissolved in the cultivation solution, and the content thereof is It may be reduced, so it is desirable to remove it immediately from the culture solution and dry it when buds are produced.
本発明に係る食品素材または食品は、雑穀または雑穀を含む穀類の一部または全部に殻がついている上記の食品素材または食品から得られ、粉末状であり、煎られている。 The food material or food according to the present invention is obtained from the above-mentioned food material or food in which a part or the whole of the cereal or the cereal containing the cereal has a shell, and is powdered and roasted.
本発明に係る食品素材または食品では、上記の通り、雑穀または雑穀を含む穀類の一部または全部に殻がついている食品素材または食品を使用している。即ち、雑穀の一部または全部、あるいは雑穀以外の穀類の一部または全部が殻がついたものも使用することもできる。また、雑穀に殻がついたものを使用しなくても、雑穀以外の穀類に殻がついていれば良く、逆に雑穀以外の穀類に殻がついたものを使用しなくても、雑穀に殻がついていれば良い。
殻には、セルロース、リグニン等の有用な食物繊維が含まれている。よって、本発明に係る食品素材または食品を食せば、現代人の食生活に不足しがちな食物繊維を効果的に摂取できる。
In the food material or food according to the present invention, as described above, the food material or food having a shell on a part or all of the cereal or the cereal containing the cereal is used. That is, it is also possible to use a part of or the whole of the cereal, or a part or all of the cereal other than the cereal with a shell. Moreover, it is sufficient that the cereals other than the cereals have a shell without using the cereals with the husks, and conversely the cereals other than the cereals without the husks are not used. As long as there is.
The shell contains useful dietary fibers such as cellulose and lignin. Therefore, if the food material or food according to the present invention is eaten, dietary fiber that tends to be deficient in the eating habits of modern people can be effectively ingested.
雑穀または雑穀を含む穀類を発芽させて得られた食品素材または食品は、粉末状にして煎る（焙煎する）、煎って粉末状にする、または煎って粉末状にし更に煎ることにより、食物繊維に富む雑穀の殻も美味しく一緒に食すことができる食品を得ることができる。 A food material or food obtained by germinating cereals or grains containing cereals is obtained by pulverizing and roasting (roasting), roasting and pulverizing, or roasting and pulverizing and further roasting. It is possible to obtain a food that can be eaten together with the rich cereal shells.
上記した食品素材または食品は、発芽処理から例えば以下のような一連の作業手順を経て得られる。
まず、上記したように、雑穀を含む穀類を水等の栽培液に浸漬して発芽させた後、穀類を乾燥させる。
この浸漬直後の乾燥方法としては、アラニンとγ−アミノ酪酸の含有量の低下を防ぐため、自然乾燥が望ましい。
自然乾燥後、更に強制的な乾燥処理（人工乾燥）により、雑穀または雑穀を含む穀類を比較的短時間で確実に乾燥させる。この強制的な乾燥処理により発芽を確実に止め、アラニンまたは／及びγ−アミノ酪酸の含有量の低下を防ぐ。また、水分の残存によるカビの発生や腐敗を防止する。
The above-mentioned food material or food is obtained from the germination treatment through, for example, the following series of work procedures.
First, as described above, cereals containing miscellaneous cereals are immersed in a culture solution such as water to germinate, and then the cereals are dried.
As a drying method immediately after the immersion, natural drying is desirable in order to prevent a decrease in the contents of alanine and γ-aminobutyric acid.
After natural drying, the cereal or the cereal containing the cereal is reliably dried in a relatively short time by further forced drying (artificial drying). This forced drying treatment surely stops germination and prevents a decrease in the content of alanine and / or γ-aminobutyric acid. It also prevents mold and spoilage due to residual moisture.
強制的に乾燥させる方法としては、雑穀または雑穀を含む穀類を釜などで焙煎したり（煎ったり）、乾燥機を使用したりする方法が挙げられる。
雑穀または雑穀を含む穀類を焙煎して乾燥させる場合は、製品後の殻の苦みが減って、より香ばしくなる。
Examples of the method of forcibly drying include roasting (ceiling) cereals or grains containing cereals in a kettle or the like, or using a dryer.
When roasting and drying cereals or cereals containing cereals, the bitterness of the shell after the product is reduced and it becomes more fragrant.
以上のようにして処理した、雑穀または雑穀を含む穀類を所要の配合比で、バランスよく配合する。その後、所要の配合比で得られた雑穀または雑穀を含む穀類を粉砕機等によって粉末状にする。 The cereal which processed as mentioned above or the grain containing a cereal is mix | blended with a required mixing | blending ratio with sufficient balance. Thereafter, the cereals or cereals containing the cereals obtained at a required blending ratio are pulverized by a grinder or the like.
粉末状にした雑穀または雑穀を含む穀類は、釜などで焙煎される。これにより、雑穀または雑穀を含む穀類の内部（胚乳）まで香ばしく煎られる。
焙煎の条件は、特に限定するものではないが、例えば温度が約２００℃で、時間が約１５〜４０分である。
Powdered milled grains or grains containing milled grains are roasted in a kettle or the like. Thereby, it is roasted fragrantly to the inside (endosperm) of cereals containing cereals or cereals.
The roasting conditions are not particularly limited. For example, the temperature is about 200 ° C. and the time is about 15 to 40 minutes.
焙煎時間の調整により、雑穀または雑穀を含む穀類内の水分含有量を調節することができる。例えば、焙煎時間を長くすることで、製品後の食品素材または食品に含まれる単位重量当たりの水分量を減らすことができる。よって、より少ない量で食品素材または食品の有効成分を摂取することができる。 By adjusting the roasting time, it is possible to adjust the moisture content in cereals or cereals containing cereals. For example, by increasing the roasting time, the amount of water per unit weight contained in the food material or food after the product can be reduced. Therefore, the food ingredient or the active ingredient of the food can be taken in a smaller amount.
焙煎した粒状の雑穀または雑穀を含む穀類は、飲みやすいように、造粒して粒を大きく（顆粒状）することが望ましい。 It is desirable that the roasted granular cereals or cereals containing the cereals are granulated to make the grains large (granular) so that they can be easily taken.
以上のようにして得られる粉末状の食品素材または食品は、そのまま水や白湯と一緒に食すこともできるし、コーヒーやミルクに混ぜて食すこともできる。また、例えばお好み焼きや天ぷらなどの料理や、パンやクッキーなどのお菓子類に混ぜて食すこともできる。 The powdery food material or food obtained as described above can be eaten with water or white hot water as it is, or can be mixed with coffee or milk. For example, it can be mixed with dishes such as okonomiyaki and tempura, and bread and cookies.
（ａ）本発明によれば、雑穀または雑穀を含む穀類を発芽させることで、発芽させていないものに比べ、アラニンとγ−アミノ酪酸を富化させることができる。
アラニンを富化させることで、甘みや旨味が増し、雑穀独特の苦みやえぐみが緩和される。よって、雑穀を使用した食品素材または食品でも、美味しく食すことができる。このように、本発明によれば、食品として活用範囲が限られた雑穀を有効的に利用でき、且つ、アラニンとγ−アミノ酪酸を富化させた新規な食品素材または食品を得ることができる。
(A) According to the present invention, alanine and γ-aminobutyric acid can be enriched by germinating cereals or cereals containing cereals as compared with those not germinated.
Enriching alanine increases sweetness and umami, and alleviates bitterness and puffiness unique to millet. Therefore, even food materials or foods using millet can be eaten deliciously. Thus, according to the present invention, it is possible to effectively use millet grains having a limited range of use as food, and to obtain a novel food material or food enriched with alanine and γ-aminobutyric acid. .
（ｂ）特に発芽した芽の長さを２ｍｍ以下としたものは、アラニンまたは／及びγ−アミノ酪酸の含有量の低下を防ぐことができ、アラニンとγ−アミノ酪酸をより多く食品素材または食品に富化させることができる。 (B) Especially when the germinated buds have a length of 2 mm or less, the content of alanine and / or γ-aminobutyric acid can be prevented from being lowered, and more alanine and γ-aminobutyric acid can be used as a food material or food. Can be enriched.
（ｃ）雑穀または雑穀を含む穀類の一部または全部に殻がついている食品素材または食品から得られ、粉末状で、且つ、煎られているものは、食物繊維に富む雑穀の殻も美味しく一緒に食すことができる。 (C) The cereals that are obtained from food materials or foods that are shelled on a part or all of the cereals or cereals containing the cereals, and that are in the form of powder and baked, are also deliciously mixed with the shells of the cereals rich in dietary fiber Can eat.
（ｄ）食品素材または食品の製造工程において、栽培液に浸漬して発芽させた雑穀または雑穀を含む穀類を栽培液から取り出した後、乾燥して発芽を止めることにより、アラニンまたは／及びγ−アミノ酪酸の含有量の低下を防ぐことができる。 (D) In the production process of food materials or foods, alanine or / and γ − is obtained by stopping germination after taking out cereals containing cereals or cereals that have been germinated by immersing in the cultivation liquid from the cultivation liquid. A decrease in the content of aminobutyric acid can be prevented.
（ｅ）また製造過程において、粉末状にして煎った食品素材を顆粒状に形成すれば、粒が大きくなって飲みやすい食品素材または食品を得ることができる。 (E) In addition, if the food material roasted in the form of powder is formed into granules in the manufacturing process, a food material or food that is easy to drink can be obtained because the grains are large.
以下、本発明を実施例により説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these.
［実施例１］
発芽させたモチアワ（以下、「発芽モチアワ」という）と、発芽させていないモチアワについて、穀実内に含まれるアラニンとγ−アミノ酪酸の量を測定した。なお、モチアワは殻をつけたままのものを用いた。
[Example 1]
The amount of alanine and γ-aminobutyric acid contained in cereals was measured for germinated motiahua (hereinafter referred to as “germinated motiawa”) and non-germinated motiahua. Mochiawa was used with the shell attached.
以下、その説明をする。
具体的には、殻がついたままのモチアワを水洗い後、定温水槽に移し、水温３０℃で２時間保持することで、２ｍｍ以下の芽の長さに発芽させた。
This will be described below.
Specifically, Mochiawa with the shell attached was washed with water, transferred to a constant temperature water bath, and kept at a water temperature of 30 ° C. for 2 hours to germinate to a bud length of 2 mm or less.
得られた発芽モチアワを水槽から取り出し、直ちに５０℃の乾燥機で乾燥させて発芽を止めた。次いで高速粉砕機（サイクロンミル、ＵＤＹ社製）で粉砕し、直径０．５ｍｍの微細孔を有するステンレス網を通過させ、粉末を得た。この粉末１ｇを容積３０mLの遠心用ポリエチレン瓶に採取し、蒸留水５mL、１６％トリクロロ酢酸５mLを加えて、終濃度８％トリクロロ酢酸溶液とした。 The obtained germination mochiawa was taken out of the water tank and immediately dried with a dryer at 50 ° C. to stop germination. Next, the mixture was pulverized with a high-speed pulverizer (cyclone mill, manufactured by UDY) and passed through a stainless steel net having a fine hole with a diameter of 0.5 mm to obtain a powder. 1 g of this powder was collected in a 30 mL centrifuge polyethylene bottle, and 5 mL of distilled water and 5 mL of 16% trichloroacetic acid were added to make a final concentration 8% trichloroacetic acid solution.
これに、超音波発生機（ブランソンＢ−４２Ｓ、ブランソン器機社製）で２分間の超音波処理を行った後、冷却遠心機（インバーターマイクロ冷却遠心機、久保田製作所製）により、10000rpmで５分間の遠心処理を行った。 This was subjected to ultrasonic treatment for 2 minutes with an ultrasonic generator (Branson B-42S, manufactured by Branson Instruments Co., Ltd.), and then with a cooling centrifuge (inverter micro cooling centrifuge, manufactured by Kubota Corporation) for 5 minutes at 10,000 rpm. Centrifugal treatment was performed.
更に、その上澄み液をシリンジフィルター（アドバンテック０．４５μmフィルター、トーヨーろ紙社製）で濾過して２mLバイアル瓶に移した。これを高速アミノ酸アナライザー（HITACHI L-8500、日立製作所製、生体液分析法、イオン交換カラムNo.855-3503）にセットして、遊離アミノ酸含有量を自動分析した。 Further, the supernatant was filtered through a syringe filter (Advantech 0.45 μm filter, manufactured by Toyo Filter Paper Co., Ltd.) and transferred to a 2 mL vial. This was set in a high-speed amino acid analyzer (HITACHI L-8500, manufactured by Hitachi, Ltd., biological fluid analysis method, ion exchange column No. 855-3503), and the free amino acid content was automatically analyzed.
標準液は、アラニン及びγ−アミノ酪酸を含む濃度既知の４０種のアミノ酸混合標準液を用いた。このうち、アラニンは分析開始から約３２．２分後のピーク、γ−アミノ酪酸は約６２．８分後のピークに検出され、そのピーク面積比で、試料中のアラニン及びγ−アミノ酪酸の含有量を算出した。 As the standard solution, a mixed standard solution of 40 kinds of amino acids with known concentrations containing alanine and γ-aminobutyric acid was used. Among these, alanine was detected at a peak after about 32.2 minutes from the start of analysis, and γ-aminobutyric acid was detected at a peak after about 62.8 minutes. The ratio of the peak area of alanine and γ-aminobutyric acid in the sample was detected. The content was calculated.
他方、対照である発芽させていないモチアワについても、上記した方法と同様にして試料を作成し、アラニン及びγ−アミノ酪酸の含有量を分析した。分析条件等も上記と同じである。 On the other hand, for non-germinated mothiawa as a control, a sample was prepared in the same manner as described above, and the contents of alanine and γ-aminobutyric acid were analyzed. The analysis conditions are the same as above.
表１に、発芽させていないモチアワと発芽させたモチアワの分析結果をそれぞれ示す。 Table 1 shows the results of analysis of the non-germinated Mochiawa and the germinated Mochiawa.
表１の結果から明らかなとおり、モチアワを発芽させることにより、甘みや旨味成分であるアラニンと、血圧降下作用や脳の代謝促進作用などに効果があるγ−アミノ酪酸を富化させることができた。 As is apparent from the results in Table 1, germinating mothiawa can enrich alanine, which is a sweet and umami component, and γ-aminobutyric acid, which is effective in reducing blood pressure and promoting brain metabolism. It was.
［実施例２］
モチアワから殻を取り除いた後、実施例１と同様にして発芽させて発芽モチアワを得た。この発芽モチアワを実施例１と同じ手順で試料にし、穀実内に含まれるアラニンとγ−アミノ酪酸の量を測定した。
また、殻を取り除いたモチアワを発芽させないで同様に試料にし、同じく、穀実内に含まれるアラニンとγ−アミノ酪酸の量を測定した。その結果を表２に示す。
なお、後述する実施例３〜実施例６についても、実施例１と同じ方法で発芽させ、アラニンとγ−アミノ酪酸を測定した。
[Example 2]
After removing the shell from Mochiawa, germination was carried out in the same manner as in Example 1 to obtain germinated Mochiawa. This germination motiawa was used as a sample in the same procedure as in Example 1, and the amounts of alanine and γ-aminobutyric acid contained in the grain were measured.
In addition, a sample was similarly prepared without germinating mothiawa from which the shell was removed, and similarly, the amounts of alanine and γ-aminobutyric acid contained in the grain were measured. The results are shown in Table 2.
In addition, about Example 3-Example 6 mentioned later, it germinated by the same method as Example 1, and measured alanine and (gamma) -aminobutyric acid.
表２の結果から明らかなとおり、殻を取り除いた状態でモチアワを発芽させた場合でも、アラニンとγ−アミノ酪酸を富化させることができた。ただし、本実施例２と比べ、殻をつけたまま発芽させた実施例１（表１参照）の方がアラニンとγ−アミノ酪酸の増加が著しい。 As is clear from the results in Table 2, alanine and γ-aminobutyric acid could be enriched even when Mochiawa was germinated with the shell removed. However, compared to Example 2, Example 1 (see Table 1) germinated with the shell attached increased significantly alanine and γ-aminobutyric acid.
これは、殻を取り除くのと同時に、発芽に必要な胚芽までもが少なからず取り除かれるため、発芽によって増加するアラニンとγ−アミノ酪酸が何らかの影響を受けたものと推察される。このことから、食品素材または食品として殻を取り除く必要がある場合は、発芽させた後に殻を取り除く作業を行うことが望ましい。 This is presumably because alanine and γ-aminobutyric acid increased by germination were affected in some way because not only the embryos necessary for germination were removed at the same time as the shell was removed. For this reason, when it is necessary to remove the shell as a food material or food, it is desirable to perform an operation of removing the shell after germination.
［実施例３］
発芽させたヒエについて、穀実内に含まれるアラニンとγ−アミノ酪酸の量を測定した。測定は、殻をつけた状態で発芽させたものと発芽させていないもの、殻を取り除いた状態で発芽させたものと発芽させていないものの、計４種類行った。その結果を表３及び表４に示す。
[Example 3]
The amount of alanine and γ-aminobutyric acid contained in the cereals was measured for the germinated mackerel. A total of four types of measurements were carried out, one that was germinated with the shell attached and one that was not germinated, one that was germinated with the shell removed, and one that was not germinated. The results are shown in Tables 3 and 4.
表３及び表４の結果から明らかなとおり、ヒエを発芽させることによりアラニンとγ−アミノ酪酸を富化させることができた。 As is apparent from the results of Tables 3 and 4, alanine and γ-aminobutyric acid could be enriched by germinating fly.
なお、表４に示す殻を取り除いた場合においては、実施例２のモチアワ（表２参照）に比べ、アラニンとγ−アミノ酪酸の増加率はそれ程高くない。この理由は定かではないが、モチアワに比べ、ヒエの方が殻を取り除く際に胚芽が取れやすいためだと思われる。 In addition, when the shell shown in Table 4 is removed, the increase rate of alanine and γ-aminobutyric acid is not so high as compared with Mochiawa in Example 2 (see Table 2). The reason for this is not clear, but it seems that the millet is easier to remove the germ when removing the shell than Mochiawa.
［実施例４］
発芽させた大麦について、穀実内に含まれるアラニンとγ−アミノ酪酸の量を測定した。測定は、殻をつけた状態で発芽させたものと発芽させていないもの、殻を取り除いた状態で発芽させたものと発芽させていないものの、計４種類行った。その結果を表５及び表６に示す。
[Example 4]
About the germinated barley, the amount of alanine and (gamma) -aminobutyric acid contained in a grain was measured. The measurement was carried out in a total of four types, one that was germinated with the shell attached and one that was not germinated, one that was germinated with the shell removed and one that was not germinated. The results are shown in Tables 5 and 6.
表５及び表６の結果から明らかなとおり、大麦を発芽させることにより、アラニンとγ−アミノ酪酸を富化させることができた。 As is clear from the results of Tables 5 and 6, alanine and γ-aminobutyric acid could be enriched by germinating barley.
［実施例５］
発芽させたモチキビについて、穀実内に含まれるアラニンとγ−アミノ酪酸の量を測定した。測定は、殻をつけた状態で発芽させたものと発芽させていないもの、殻を取り除いた状態で発芽させたものと発芽させていないものの、計４種類行った。その結果を表７及び表８に示す。
[Example 5]
The amount of alanine and γ-aminobutyric acid contained in the grain of the germinated cane was measured. The measurement was carried out in a total of four types, one that was germinated with the shell attached and one that was not germinated, one that was germinated with the shell removed and one that was not germinated. The results are shown in Tables 7 and 8.
表７及び表８の結果から明らかなとおり、モチキビを発芽させることによりアラニンとγ−アミノ酪酸を富化させることができた。 As apparent from the results of Tables 7 and 8, alanine and γ-aminobutyric acid could be enriched by germinating cane.
［実施例６］
発芽させたハトムギについて、穀実内に含まれるアラニンとγ−アミノ酪酸の量を以下のように測定した。測定は、殻をつけた状態で発芽させたものと発芽させていないもの、殻を取り除いた状態で発芽させたものと発芽させていないものの、計４種類行った。その結果を表９及び表１０に示す。
[Example 6]
About the germinated pearl barley, the amount of alanine and γ-aminobutyric acid contained in the grain was measured as follows. The measurement was carried out in a total of four types, one that was germinated with the shell attached and one that was not germinated, one that was germinated with the shell removed and one that was not germinated. The results are shown in Table 9 and Table 10.
表９及び表１０の結果から明らかなとおり、ハトムギについて、発芽させることによりアラニンとγ−アミノ酪酸を富化させることができた。 As apparent from the results of Tables 9 and 10, pearl barley was enriched with alanine and γ-aminobutyric acid by germination.
また、ソバ、アマランサス、キヌア、トウモロコシ、小豆、ゴマについても、上記実施例と同様に発芽させてアラニンとγ−アミノ酪酸の測定を行った結果、発芽させることにより、アラニンとγ−アミノ酪酸を富化させることができた。 In addition, as for buckwheat, amaranthus, quinoa, corn, red beans, and sesame, germination was carried out in the same manner as in the above example, and as a result of measuring alanine and γ-aminobutyric acid, germination resulted in alanine and γ-aminobutyric acid. Could be enriched.
［実施例７］
モチアワ、ヒエ、モチキビ、トウモロコシ、赤米、ソバ、ハトムギ、大麦の８種類を用い、以下のようにして、米と一緒に炊飯して食せる新規な食品素材を得た。
[Example 7]
A new food material that can be cooked and cooked with rice was obtained as follows using 8 kinds of mothiawa, barnyard millet, corn, corn, red rice, buckwheat, pearl barley, and barley.
雑穀を含む各穀類は、種類ごとに以下のような前処理を行った。
まず、殻がついた各穀類を選別機に数回かけ、小石やゴミなどを取り除いた。
次に、ネットに雑穀を１０kgずつ入れ、タンク内で水洗いした。水洗い後、各穀類を水に浸漬し、２ｍｍ以下の芽の長さに発芽させた。浸漬条件は、水温が０〜５０℃、浸漬時間が約１５分〜４８時間である。
Each cereal including miscellaneous grains was pretreated as follows for each type.
First, each cereal with a shell was put on a sorter several times to remove pebbles and garbage.
Next, 10 kg of miscellaneous grains were put in a net and washed in the tank. After washing with water, each cereal was immersed in water and germinated to a bud length of 2 mm or less. The immersion conditions are a water temperature of 0 to 50 ° C. and an immersion time of about 15 minutes to 48 hours.
次いで、発芽させた各穀類（以下、「発芽穀類」という）の殻を脱穀機を用いて取り除いた。殻を除いた各発芽穀類を所要の配合比で混合し、目的とする食品素材（実施例７）を得た。 Next, the husks of each germinated cereal (hereinafter referred to as “germinated cereal”) were removed using a threshing machine. Each sprouted cereal excluding the shell was mixed at a required blending ratio to obtain the intended food material (Example 7).
また、実施例７と同じ種類の各穀類（雑穀を含む）を、発芽させないで殻を除き、同じ比率で混合して比較例１とした。 Moreover, each cereal of the same kind as Example 7 (including miscellaneous cereals) was mixed in the same ratio except for the husk without germination, and used as Comparative Example 1.
以上のようにして得られた食品素材（実施例７及び比較例１）をそれぞれ米と一緒に炊飯して官能試験を行い、発芽させたものと発芽させないものとで味覚的な評価にどのような違いが生じるかを検討した。試験条件は以下のとおりである。 The food materials (Example 7 and Comparative Example 1) obtained as described above are cooked together with rice and subjected to a sensory test, and how to taste evaluation with germinated and non-germinated We examined whether there was a difference. The test conditions are as follows.
常法により、米と食品素材をそれぞれ水洗いし、米２合に対し食品素材１合の割合で両者を混ぜ（１合は180.39cm3)、１時間ほど水に浸けておいた。その後所要の水の量で家庭用電気炊飯器にセットし炊飯した。比較例についても同様である。なお、米は大分県産の「ヒノヒカリ」を使用した。 In the usual way, rice and food ingredients were washed with water, and both were mixed at a ratio of 1 food ingredient to 2 rice meals (1 meal is 180.39 cm 3 ) and soaked in water for about 1 hour. After that, it was set in a household electric rice cooker with the required amount of water and cooked. The same applies to the comparative example. The rice used was “Hinohikari” from Oita Prefecture.
成人男子１５名、成人女子１５名の合計３０名からなるパネラーにより、甘みと旨味を含めた全体的なコク味と、雑穀独特の苦みやえぐみの比較で評価した。
その結果を表１１に示す。
A panel consisting of 30 adult males and 15 adult females evaluated the overall richness, including sweetness and umami, and bitterness and puffing peculiar to millet.
The results are shown in Table 11.
表１１の結果から、発芽穀類を含む実施例７の食品素材は、比較用の食品素材（比較例１）に比べ、甘みと旨味を含めたコク味が強められており、雑穀独特の苦みやえぐみが緩和されていることが分かった。 From the results in Table 11, the food material of Example 7 containing germinated cereals has a richer taste, including sweetness and umami, compared to the food material for comparison (Comparative Example 1). It turned out that gummy was alleviated.
［実施例８］
モチアワ、ヒエ、モチキビ、黒米、赤米、ソバ、ハトムギ、大麦の８種類を用い、以下のようにして、粉末状で、且つ、煎られた新規な食品を得た。
[Example 8]
Using eight kinds of mothiawa, barnyard millet, black millet, black rice, red rice, buckwheat, pearl barley and barley, a powdered and roasted new food was obtained as follows.
穀類は、種類ごとに以下のような前処理を行った。
まず、各穀類を選別機に数回かけ、小石やゴミなどを取り除いた。次に、ネットに雑穀を１０kgずつ入れ、タンク内で水洗いした。
The cereals were pretreated as follows for each type.
First, each cereal was passed through a sorter several times to remove pebbles and garbage. Next, 10 kg of miscellaneous grains were put in a net and washed in the tank.
水洗い後、各穀類を水に浸漬し、２ｍｍ以下の芽の長さに発芽させた。浸漬条件は、水温が２５〜３０℃、浸漬時間が約２０〜２４時間である。 After washing with water, each cereal was immersed in water and germinated to a bud length of 2 mm or less. The immersion conditions are a water temperature of 25 to 30 ° C. and an immersion time of about 20 to 24 hours.
浸漬後、各穀類を取り出して脱水し、約１０分間自然乾燥した。続いて約２００℃の釜で１４分間焙煎して発芽を確実に止め、前処理を終えた。 After soaking, each cereal was taken out, dehydrated and naturally dried for about 10 minutes. Subsequently, it was roasted in a kettle at about 200 ° C. for 14 minutes to surely stop germination and finish the pretreatment.
以上のような前処理の後、上記８種類の穀類を所要の配合比で混合し、粉砕機によって粉末状にした。 After the pretreatment as described above, the above eight kinds of cereals were mixed at a required blending ratio and powdered by a pulverizer.
続いて、約２００℃の釜で１５分間焙煎を行った。焙煎後、常法により飲みやすいように粒を大きくて顆粒状とし、目的とする食品（実施例８）を得た。 Subsequently, roasting was performed in a kettle at about 200 ° C. for 15 minutes. After roasting, the granules were made large and granulated to be easy to drink by a conventional method to obtain the desired food (Example 8).
また、実施例８と同じ種類の各穀類（雑穀を含む）を、発芽させないで同様に粉末にして焙煎し、比較例２とした。 Moreover, each cereal (including miscellaneous grains) of the same type as in Example 8 was similarly powdered and roasted without germination, and Comparative Example 2 was obtained.
以上のようにして、発芽穀類から得られた食品（実施例８）と、発芽させていない雑穀から得られた食品（比較例２）とを、それぞれ直接食し、発芽させたものと発芽させないものとで味覚的な評価にどのような違いが生じるかを比較検討した。試験条件は以下のとおりである。 As described above, foods obtained from germinated cereals (Example 8) and foods obtained from non-germinated cereal grains (Comparative Example 2) were directly eaten and germinated and those that were not germinated, respectively. We compared the differences in taste evaluation between the two. The test conditions are as follows.
成人男子１５名、成人女子１５名の合計３０名からなるパネラーにより、甘みと旨味を含めた全体的なコク味、雑穀独特の苦みやえぐみの比較で評価した。その結果を表１２に示す。 A panel consisting of 15 adult boys and 15 adult girls made a total of 30 evaluations, comparing the overall rich taste including sweetness and umami, and the bitterness and puffiness unique to millet. The results are shown in Table 12.
表１２の結果から、発芽穀類から得られた実施例８の食品は、比較用の食品（比較例２）に比べ、甘みと旨味を含めたコク味が強められており、雑穀独特の苦みやえぐみが緩和されていることが分かった。また、焙煎によって殻の苦さもほとんど無くなり、逆に香ばしさが引き立っておいしく食すことができた。更に、殻も細かく潰されているので、殻特有のざらっとした違和感も無かった。 From the results of Table 12, the food of Example 8 obtained from germinated cereals has a richer taste, including sweetness and umami, compared to the comparative food (Comparative Example 2), and the bitterness and bitterness unique to millet It turned out that gummy was alleviated. In addition, the bitterness of the shell was almost eliminated by roasting. Furthermore, since the shell was also finely crushed, there was no rough discomfort unique to the shell.
表１３に、発芽穀類から得られた食品（実施例８）の１００ｇ当たりの成分分析結果を示す。また比較例３として、米と一緒に混ぜて炊くために使用される、未焙煎で殻が取り除かれた雑穀の成分分析結果も合わせて示す。 Table 13 shows the results of component analysis per 100 g of food (Example 8) obtained from germinated cereals. In addition, as Comparative Example 3, the result of component analysis of the non-roasted and removed cereals used for mixing with rice and cooking is also shown.
発芽穀類から得られた食品（実施例８）は、殻がついた穀類をそのまま原料としているので、表１３から明らかなように、食物繊維の含有量が高い。よって、食物繊維を多く含んだ健康食品として有用である。 Since the food (Example 8) obtained from the germinated cereal uses the cereal with the shell as it is, the content of dietary fiber is high as apparent from Table 13. Therefore, it is useful as a health food containing a large amount of dietary fiber.
また、発芽穀類から得られた食品（実施例８）は、焙煎によって水分が蒸発することにより、比較例３に比べ、水分含有量が低い。そして、水分が少ない代わりに、三大栄養素の一つである炭水化物の含有量が多くなっている。よって、比較例３と比べ、より少ない摂取量で効果的な栄養補給が可能である。 In addition, the food obtained from germinated cereals (Example 8) has a lower moisture content than Comparative Example 3 due to the evaporation of moisture by roasting. And instead of having less water, the content of carbohydrates, one of the three major nutrients, is increasing. Therefore, compared with the comparative example 3, effective nutritional supplementation is possible with a smaller intake.
なお、本明細書で使用している用語と表現はあくまで説明上のものであって、限定的なものではなく、上記用語、表現と等価の用語、表現を除外するものでは
ない。
Note that the terms and expressions used in this specification are merely explanatory and are not restrictive, and do not exclude terms and expressions equivalent to the above terms and expressions.
Claims (7)
食品素材または食品。 Germinating cereals or grains containing cereals, and enriched with alanine and γ-aminobutyric acid, compared to those not germinated,
Food material or food.
食品素材または食品。 Compared to non-germinated cereals that germinate one or more cereals or cereals selected from the group consisting of millet, millet, millet, pearl barley, buckwheat, amaranth, quinoa, corn, red beans, sesame and barley , Characterized by being enriched with alanine and γ-aminobutyric acid,
Food material or food.
請求項１または２記載の食品素材または食品。 The length of germinated buds is 2 mm or less,
The food material or food according to claim 1 or 2.
食品素材または食品。 It is obtained from the food material or food according to claim 1, 2 or 3, wherein a part or all of the cereal or the cereal containing the cereal is shelled, and is in the form of powder and roasted,
Food material or food.
食品素材または食品の製造方法。 Germination while preventing the fall of the content of alanine and / or γ-aminobutyric acid by taking out the cereals that have been germinated by immersing them in the cultivation liquid or removing grains from the cultivation liquid and then drying to stop germination. Enriched with alanine and γ-aminobutyric acid as compared to ungrained cereals or grains containing millet,
A food material or method for producing food.
食品素材または食品の製造方法。 A step of pulverizing a food material or food having a cereal or cereal shell obtained by the production method according to claim 5, a step of decoction and pulverization, or a step of decoction and further decoction A method for producing a food material or food, comprising any step.
請求項６の食品素材または食品の製造方法。 Including a step of granulating,
The method for producing a food material or food according to claim 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004302141A JP4320293B2 (en) | 2001-09-14 | 2004-10-15 | Food material or food and production method thereof |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001280841 | 2001-09-14 | ||
| JP2004302141A JP4320293B2 (en) | 2001-09-14 | 2004-10-15 | Food material or food and production method thereof |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002266591A Division JP3656234B2 (en) | 2001-09-14 | 2002-09-12 | Food material or food and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2005013242A true JP2005013242A (en) | 2005-01-20 |
| JP4320293B2 JP4320293B2 (en) | 2009-08-26 |
Family
ID=34196441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2004302141A Expired - Lifetime JP4320293B2 (en) | 2001-09-14 | 2004-10-15 | Food material or food and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4320293B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007290998A (en) * | 2006-04-24 | 2007-11-08 | Morishita Jintan Kk | Sprouted adlay fermentation-treated product |
| JP2008307045A (en) * | 2007-05-17 | 2008-12-25 | Satake Corp | Cereal grain increased with content of functional components, and method for producing the same |
| WO2011105340A1 (en) * | 2010-02-24 | 2011-09-01 | 株式会社マエダ | Method for producing gaba waxy barley containing gaba and product thereof |
| US8399037B2 (en) | 2007-05-17 | 2013-03-19 | Satake Corporation | Grain or legume having increased content of functional component and a manufacturing method thereof |
| JP2014187996A (en) * | 2013-03-28 | 2014-10-06 | Nichirei Foods:Kk | Manufacturing method of boiled barley |
| JP2019088242A (en) * | 2017-11-15 | 2019-06-13 | サントリーホールディングス株式会社 | Method for producing germinated buckwheat seed containing enriched amino acid |
| CN111227178A (en) * | 2020-01-16 | 2020-06-05 | 山西省农业科学院经济作物研究所 | Instant sprouting porridge, preparation method thereof and instant sprouting porridge |
| CN113841837A (en) * | 2021-07-30 | 2021-12-28 | 沈阳农业大学 | Germinating method for improving quality of germinated corn through ultrasonic treatment |
-
2004
- 2004-10-15 JP JP2004302141A patent/JP4320293B2/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007290998A (en) * | 2006-04-24 | 2007-11-08 | Morishita Jintan Kk | Sprouted adlay fermentation-treated product |
| JP2008307045A (en) * | 2007-05-17 | 2008-12-25 | Satake Corp | Cereal grain increased with content of functional components, and method for producing the same |
| US8399037B2 (en) | 2007-05-17 | 2013-03-19 | Satake Corporation | Grain or legume having increased content of functional component and a manufacturing method thereof |
| WO2011105340A1 (en) * | 2010-02-24 | 2011-09-01 | 株式会社マエダ | Method for producing gaba waxy barley containing gaba and product thereof |
| JP2011172516A (en) * | 2010-02-24 | 2011-09-08 | Maeda:Kk | Method for producing gaba-containing gaba glutinous wheat, and the product |
| JP2014187996A (en) * | 2013-03-28 | 2014-10-06 | Nichirei Foods:Kk | Manufacturing method of boiled barley |
| JP2019088242A (en) * | 2017-11-15 | 2019-06-13 | サントリーホールディングス株式会社 | Method for producing germinated buckwheat seed containing enriched amino acid |
| JP2021112208A (en) * | 2017-11-15 | 2021-08-05 | サントリーホールディングス株式会社 | Method of producing buckwheat germinating seeds containing amino acids enriched |
| CN111227178A (en) * | 2020-01-16 | 2020-06-05 | 山西省农业科学院经济作物研究所 | Instant sprouting porridge, preparation method thereof and instant sprouting porridge |
| CN113841837A (en) * | 2021-07-30 | 2021-12-28 | 沈阳农业大学 | Germinating method for improving quality of germinated corn through ultrasonic treatment |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4320293B2 (en) | 2009-08-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3656234B2 (en) | Food material or food and production method thereof | |
| Pomeranz et al. | Buckwheat: Structure, composition, and utilization | |
| Kadam et al. | Development and evaluation of composite flour for missi roti/chapatti. | |
| Issara et al. | Rice bran: A potential of main ingredient in healthy beverage | |
| CN101658270A (en) | Food raw material for preparing soybean milk or soybean serum and method for processing same | |
| KR101020579B1 (en) | Beverage containing fresh ginseng and producing method thereof | |
| JP4480173B2 (en) | Oat granule with high concentration of β-glucan | |
| Alabi et al. | Nutritional and sensory attributes of soy-supplemented cereal meals | |
| JP4320293B2 (en) | Food material or food and production method thereof | |
| TWI735190B (en) | Powdered foods containing edible plants, and food and beverages containing them | |
| JP3870163B2 (en) | Functional grain | |
| JP2004350546A (en) | Food material or food comprising germinated grain, method for producing germinated grain, and method for reducing smell of germinated grain | |
| Odimegwu et al. | Production and evaluation of breakfast cereals from flour blends of maize (Zea mays) and jackfruit (Artocarpus heterophyllus Lam.) seeds | |
| Agu et al. | Nutrient and sensory properties of dambu produced from different cereal grains | |
| Gohl | Flavor modification of pea flour using ethanol-based deodorization | |
| Kour et al. | Evaluation and development of healthy pancake premix from pseudocereals amaranth and buckwheat | |
| Mensah et al. | Traditional food-processing technology and high-protein food production | |
| Kumari | Cereals | |
| Adanse et al. | Quality and sensory characteristics of cookies fortified with soybean and rice bran blended flour | |
| Shulbaeva et al. | Determination of Rational Technological Parameters of Obtaining the Product of Grain Processing | |
| Sinha et al. | Quality assessment of Pasta prepared from finger millet, aloe vera and legume | |
| Anerao et al. | Studies on Malting Characteristics of different Sorghum Genotypes and its Utilization to Prepare Traditional Fermented Product ie, Ambil | |
| Ishiwu et al. | Production and evaluation of breakfast cereals from blends of African yam bean (Sphenostylis stenocarpa) flour and corn (Zea mays) flour | |
| Gaddam et al. | Complementary health food rich in micronutrients | |
| Akoja et al. | Evaluation of Functional, Proximate and Sensory Qualities of Breads Based On Blends of Dioclea Reflexa and Wheat Flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20050907 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20081028 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20081224 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20090512 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20090601 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120605 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4320293 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130605 Year of fee payment: 4 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |