JP2008048744A - Food material or food using sprouted grain, method for producing sprouted grain, and method for decreasing smell of sprouted grain - Google Patents
Food material or food using sprouted grain, method for producing sprouted grain, and method for decreasing smell of sprouted grain Download PDFInfo
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本発明は、発芽穀類を用いた食品素材または食品、発芽穀類の製造方法、発芽穀類の臭み低減方法に関する。
更に詳しくは、玄米や雑穀等の穀類を原料とした発芽穀類を用いたものであって、アラニンによって甘みや旨味等の食味を向上させると共に、γ−アミノ酪酸を手軽に摂取できるようにしたものに関する。
The present invention relates to a food material or food using sprouted cereal, a method for producing sprouted cereal, and a method for reducing the odor of sprouted cereal.
More specifically, it uses germinated cereals made from cereals such as brown rice and cereals, and improves the taste such as sweetness and umami with alanine and allows easy intake of γ-aminobutyric acid. About.
近年、健康ブームを背景に、玄米を水に浸漬して約1mm以下に発芽させた発芽玄米が注目されている。発芽玄米は、通常の玄米に比べて栄養価が高く、消化吸収性も良い。また、血圧降下作用や脳の代謝促進作用などの医学的効果があるとされる「γ−アミノ酪酸」も多く含有している。 In recent years, germinated brown rice, which has been germinated to about 1 mm or less by dipping it in water, has attracted attention against the background of the health boom. Germinated brown rice has higher nutritional value and better digestibility than normal brown rice. It also contains a lot of “γ-aminobutyric acid” which has medical effects such as blood pressure lowering action and brain metabolism promoting action.
例えば特許文献１には、所定量の溶在酸素を含有させた水に玄米を浸漬させることにより、γ−アミノ酪酸を効率的に富化させた発芽玄米が提案されている。 For example, Patent Document 1 proposes germinated brown rice in which γ-aminobutyric acid is efficiently enriched by immersing brown rice in water containing a predetermined amount of dissolved oxygen.
以上のように発芽玄米は、通常の玄米とは異なる全く新しい機能性健康食品として大いに期待されている。 As described above, germinated brown rice is highly expected as a completely new functional health food different from ordinary brown rice.
しかしながら、従来の発芽玄米は、甘みや旨味等の食味の面で必ずしも満足できるものではなかった。
玄米本来の甘みや旨味を損なわせる一つの要因としては、発芽玄米に残存する玄米独特の「玄米臭」が挙げられる。この玄米臭は腐敗臭や糠臭等とも言われ、玄米を水に浸漬した際に増殖した雑菌（元もとは玄米に付着している雑菌）が原因で発生すると考えられている。
However, conventional germinated brown rice has not always been satisfactory in terms of taste such as sweetness and umami.
One factor that impairs the original sweetness and umami of brown rice is the unique “brown rice odor” that remains in germinated brown rice. This brown rice odor is also referred to as a rotten odor or a bad odor, and is thought to be caused by bacteria that grew when the brown rice was immersed in water (originally attached to brown rice).
ところで、近年、人体にとって極めて重要な必須微量元素の一種であるマグネシウムの摂取不足が問題視されている。マグネシウムは人体に約２５ｇ(体重の０．０５％)存在し、その大部分が骨格中に化合物として存在する。 By the way, in recent years, insufficient intake of magnesium, which is a kind of essential trace element extremely important for the human body, has been regarded as a problem. Magnesium is present in the human body in about 25 g (0.05% of body weight), most of which is present as a compound in the skeleton.
更にマグネシウムは、多種多様な生理作用を有している。例えば解糖系酵素やATP依存性酵素、ヘキソキナーゼなどの糖代謝に関する酵素、あるいはDNAポリメラーゼなどの核酸の合成や分解に関する酵素など、多種の酵素反応に必須なイオンとして代謝に与える影響が大きい。 Furthermore, magnesium has a wide variety of physiological actions. For example, it has a great influence on metabolism as an ion essential for various enzyme reactions such as glycolytic enzymes, ATP-dependent enzymes, enzymes related to sugar metabolism such as hexokinase, and enzymes related to synthesis and degradation of nucleic acids such as DNA polymerase.
このため、マグネシウムの摂取不足による欠乏症状は、高血圧・動脈硬化・糖尿病、心臓病・心筋梗塞・脳梗塞、あるいは筋肉痛・ホルモン性疾患・不整脈・突然死、更には骨粗鬆症・尿路結石等として、実に様々な形で表面化することが知られている。
以上のようなことから、マグネシウムを手軽に摂取することができる新規な食品素材や食品の開発が望まれていた。
For this reason, deficiency symptoms due to insufficient intake of magnesium include high blood pressure, arteriosclerosis, diabetes, heart disease, myocardial infarction, cerebral infarction, muscle pain, hormonal disease, arrhythmia, sudden death, as well as osteoporosis, urolithiasis, etc. It is known to surface in various forms.
For these reasons, it has been desired to develop new food materials and foods that allow easy intake of magnesium.
本発明者は上記事情に鑑み、まずは甘味料や旨味調味料等を別途添加することなく、玄米本来の甘みや旨み等を引き出す方法はないか、という発想のもとに鋭意研究を進めた。 In view of the above circumstances, the present inventor has advanced earnestly research based on the idea that there is a method of drawing out the original sweetness, umami, etc. of brown rice without separately adding sweeteners, umami seasonings and the like.
その結果、驚くべきことに、玄米を単なる水ではなく、にがり成分または塩化マグネシウムを含む水溶液に浸漬し発芽させることにより、アミノ酸の一種で甘みや旨味を起こす物質であるアラニンの含有量を高めることができることを見い出すと共に、玄米独特の玄米臭をも同時に低減できることを見い出した。 As a result, the content of alanine, a kind of amino acid that causes sweetness and umami taste, is increased by immersing brown rice in an aqueous solution containing bittern or magnesium chloride instead of just water. And found that brown rice odor peculiar to brown rice can be reduced at the same time.
更に、にがり成分または塩化マグネシウムを含む水溶液に浸漬し発芽させることにより、玄米に含まれるマグネシウムの含有量を高めることができることを見い出した。 Furthermore, it has been found that the content of magnesium contained in brown rice can be increased by immersing it in an aqueous solution containing a bittern component or magnesium chloride and allowing germination.
また更に、玄米以外のキビ、ヒエ、ハトムギ、ソバ、大豆等の雑穀についても検討を進めた結果、同じくにがり成分または塩化マグネシウムを含む水溶液に浸漬し発芽させることにより、上記した同様の効果が得られることを見い出した。
本発明は、以上のような知見に基づいて完成したものである。
Furthermore, as a result of studying millet grains such as millet, millet, barley, buckwheat, and soybeans other than brown rice, the same effect as described above can be obtained by immersing them in an aqueous solution containing the same bittern component or magnesium chloride. I found out that
The present invention has been completed based on the above findings.
（本発明の目的）
そこで本発明の目的は、玄米や雑穀等の穀類を原料とした発芽穀類を用いたものであって、アラニンによって甘みや旨味等の食味を向上させると共に、γ−アミノ酪酸を手軽に摂取できるようにした新規な食品素材または食品を提供することにある。
(Object of the present invention)
Therefore, an object of the present invention is to use germinated cereals made from cereals such as brown rice and millet, and improve the taste such as sweetness and umami with alanine, and allow easy intake of γ-aminobutyric acid. It is to provide a new food material or food.
本発明の他の目的は、玄米や雑穀等の穀類を原料とした発芽穀類を用いたものであって、発芽玄米や発芽雑穀等の特有の臭いを低減させて、食味をより向上させることができるようにした新規な食品素材または食品を提供することにある。 Another object of the present invention is to use germinated cereals made from cereals such as brown rice and cereals, and to reduce the peculiar odor of germinated brown rice and cereals and improve the taste. It is to provide a novel food material or food that can be made.
本発明の他の目的は、玄米や雑穀等の穀類を原料とした発芽穀類を用いたものであって、人体にとって極めて重要な必須微量元素の一種であるマグネシウムを手軽に摂取できるようにした新規な食品素材または食品を提供することにある。 Another object of the present invention is to use germinated cereals made from cereals such as brown rice and millet grains, and to make it easy to ingest magnesium, which is an essential trace element that is extremely important for the human body. Is to provide a simple food material or food.
本発明の目的は、甘みや旨味等の食味を向上させると共に、γ−アミノ酪酸を手軽に摂取できるようにした発芽穀類の製造方法を提供することにある。 An object of the present invention is to provide a method for producing sprouted cereals that can improve the taste of sweetness, umami, and the like and can easily take γ-aminobutyric acid.
本発明の目的は、発芽穀類の特有の臭みを低減させることができる臭み低減方法を提供することにある。 The objective of this invention is providing the odor reduction method which can reduce the peculiar smell of germinated cereals.
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、
にがり成分または塩化マグネシウムを含む水溶液に穀類を浸漬して発芽させた発芽穀類を用いたことを特徴とする、
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,
It is characterized by using germinated cereals germinated by immersing cereals in an aqueous solution containing a bittern component or magnesium chloride,
It is a food material or food.
第２の発明にあっては、
にがり成分または塩化マグネシウムを含む水溶液に穀類を浸漬し発芽させてアラニンを富化した発芽穀類を用いたことを特徴とする、
食品素材または食品である。
In the second invention,
It is characterized by using germinated cereals enriched with alanine by immersing cereals in an aqueous solution containing bittern components or magnesium chloride.
It is a food material or food.
第３の発明にあっては、
にがり成分または塩化マグネシウムを含む水溶液に穀類を浸漬し発芽させてアラニン及びマグネシウムを富化した発芽穀類を用いたことを特徴とする、
食品素材または食品である。
In the third invention,
The use of germinated cereals enriched with alanine and magnesium by immersing and germinating grains in an aqueous solution containing bittern components or magnesium chloride,
It is a food material or food.
第４の発明にあっては、
にがり成分または塩化マグネシウムを含む水溶液に玄米または雑穀を浸漬し発芽させてアラニンを富化した発芽玄米または発芽雑穀を用いたことを特徴とする、
食品素材または食品である。
In the fourth invention,
It is characterized by using germinated brown rice or germinated cereal grains enriched in alanine by immersing brown rice or millet in an aqueous solution containing bittern component or magnesium chloride,
It is a food material or food.
第５の発明にあっては、
にがり成分または塩化マグネシウムを含む水溶液に玄米または雑穀を浸漬し発芽させてアラニン及びマグネシウムを富化した発芽玄米または発芽雑穀を用いたことを特徴とする、
食品素材または食品である。
In the fifth invention,
It is characterized by using germinated brown rice or germinated milled grains enriched in alanine and magnesium by germinating brown rice or milled grains in an aqueous solution containing bittern components or magnesium chloride,
It is a food material or food.
第６の発明にあっては、
玄米は早刈り緑色米から得たものであることを特徴とする、
第４または第５の発明に係る食品素材または食品である。
In the sixth invention,
Brown rice is obtained from green rice that has been cut quickly,
The food material or food according to the fourth or fifth invention.
第７の発明にあっては、
にがり成分または塩化マグネシウムを含む水溶液に穀類を浸漬して発芽させることを特徴とする、
発芽穀類の製造方法である。
In the seventh invention,
The cereal is immersed in an aqueous solution containing a bittern component or magnesium chloride to germinate,
A method for producing germinated cereals.
第８の発明にあっては、
にがり成分または塩化マグネシウムを含む水溶液に穀類を浸漬して発芽させることにより、穀類の特有の臭みを低減させることを特徴とする、
発芽穀類の臭み低減方法である。
In the eighth invention,
By immersing the grains in an aqueous solution containing a bittern component or magnesium chloride and germinating the grains, the characteristic smell of the grains is reduced,
This is a method for reducing the smell of germinated cereals.
（ａ）本発明によれば、にがり成分または塩化マグネシウムを含む水溶液に玄米や雑穀等の穀類を浸漬して発芽させることにより、アミノ酸の一種で甘みや旨味を起こす物質であるアラニンの含有量と、血圧降下作用や脳の代謝促進作用などの医学的効果があるとされるγ−アミノ酪酸の含有量を高めた発芽雑穀を得ることができる。
よって、この発芽雑穀を用いた本発明に係る食品素材または食品は、アラニンによって甘みや旨味等の食味がより美味しく向上しており、食すことによりγ−アミノ酪酸を手軽に摂取することができる。
(A) According to the present invention, by immersing grains such as brown rice and millet in an aqueous solution containing a bittern component or magnesium chloride and germinating, the content of alanine, which is a substance that causes sweetness and umami in a kind of amino acid, Thus, a germinated cereal with an increased content of γ-aminobutyric acid, which is considered to have medical effects such as blood pressure lowering action and brain metabolism promoting action, can be obtained.
Therefore, the food material or food according to the present invention using this germinated cereal has a delicious and improved taste such as sweetness and umami due to alanine, and γ-aminobutyric acid can be easily ingested by eating.
（ｂ）更に本発明によれば、玄米や雑穀を用いて発芽穀類を得た場合の特有の臭み、いわゆる「玄米臭」や「雑穀臭」等を低減させることができる。よって、その特有の臭みによって食品素材または食品の甘みや旨味が損なわれることを防ぐことができるので、食味をより向上させることができる。 (B) Furthermore, according to the present invention, it is possible to reduce peculiar odor when germinating grains are obtained using brown rice or millet, so-called “brown rice odor”, “millet odor” and the like. Therefore, the sweetness and umami of the food material or food can be prevented from being impaired by the unique odor, and the taste can be further improved.
（ｃ）更に本発明によれば、マグネシウムの含有量を高めた発芽雑穀を得ることができる。よって、この発芽雑穀を用いた本発明に係る食品素材または食品を食すことで、人体にとって極めて重要な必須微量元素の一種であるマグネシウムを手軽に摂取できる。 (C) Furthermore, according to the present invention, germinated cereal grains having an increased magnesium content can be obtained. Therefore, by eating the food material or food according to the present invention using the germinated cereals, it is possible to easily ingest magnesium, which is a kind of essential trace element extremely important for the human body.
（ｄ）早刈り緑色米から得た玄米を使用したものは、通常の玄米を用いた場合と比べて、玄米独特の「玄米臭」をより効果的に低減させることができる。 (D) The thing using the brown rice obtained from the early-cut green rice can reduce the "brown rice smell" peculiar to brown rice more effectively compared with the case where normal brown rice is used.
本発明に係る食品素材または食品は、にがり成分または塩化マグネシウムを含む水溶液に穀類を浸漬して発芽させた発芽穀類を用いている。 The food material or food according to the present invention uses germinated cereals that are germinated by immersing cereals in an aqueous solution containing a bittern component or magnesium chloride.
本明細書で「穀類」の用語は、例えば米や麦等のように主食とするもの（主穀）やそれ以外の雑穀も含む広い概念として使用している。 In this specification, the term “cereals” is used as a broad concept that includes staple foods (main grains) such as rice and wheat and other miscellaneous grains.
例えば「米」の場合、白米・赤米・黒米等の種類は特に限定するものではなく、その品種についても特に限定するものではない。
また「麦」の場合についても、大麦・小麦・ハダカムギ・ライムギ・エンバク・もち麦の種類は特に限定するものではなく、その品種についても特に限定するものではない。
For example, in the case of “rice”, the types of white rice, red rice, black rice, etc. are not particularly limited, and the variety is not particularly limited.
In the case of “wheat”, the types of barley, wheat, hadakamugi, rye, oat, and glutinous barley are not particularly limited, and the varieties thereof are not particularly limited.
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.
発芽に用いる「にがり成分または塩化マグネシウムを含む水溶液」は、例えば粉末にがり、水にがり、精製にがり（塩田製法により硫酸カルシウム及び塩化カリウムの含有比率を原海水における含有比率よりも少なくしたもの）、食品添加用の塩化マグネシウム含有物、あるいは塩化マグネシウム含有水等を用いることで得ることができるが、その調整方法等は特に限定するものではない。なお、深海水を脱ＮａＣｌ化した、いわゆる海洋深層水も利用することができる。 The “aqueous solution containing bittern component or magnesium chloride” used for germination is, for example, powdered bittern, water bitter, refined bittern (the content ratio of calcium sulfate and potassium chloride is less than the content ratio in raw seawater by the Shioda method), food Although it can be obtained by using a magnesium chloride-containing material for addition or magnesium chloride-containing water, the adjusting method and the like are not particularly limited. It is also possible to use so-called deep ocean water obtained by removing NaCl from deep seawater.
「にがり成分を含む水溶液」の濃度は、水１Ｌ当たり、例えば精製にがり（塩化マグネシウムの含有率は約５０重量％）１〜５０ｇが好ましく、更に１〜１０ｇが好ましい。水１Ｌ当たり、例えば精製にがりが１ｇ未満では、穀類のマグネシウム含有量が減る傾向があるので好ましくなく、５０ｇを越えると、穀類に渋みやえぐみが感じられ、結果的に食味が劣る傾向があるため好ましくない。 The concentration of the “aqueous solution containing bittern components” is preferably 1 to 50 g, and more preferably 1 to 10 g, per liter of water, for example, purified bittern (magnesium chloride content is about 50% by weight). For example, if the refining bittern is less than 1 g per liter of water, the magnesium content of the cereal tends to decrease, which is not preferred, and if it exceeds 50 g, the cereal may feel astringency or puffing, resulting in poor taste. It is not preferable.
使用する穀類は、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。 It is desirable that the cereals to be used are subjected to pretreatment such as removal of small stones using a sorter, for example, or washing in a net or the like to remove dust before germination.
穀類を発芽させる際は、上記した通り、穀類をにがり成分または塩化マグネシウムを含む水溶液に浸漬させる。にがり成分または塩化マグネシウムを含む水溶液に浸漬し発芽させることにより、アミノ酸の一種で甘みや旨味を起こす物質であるアラニンの含有量を高めることができる。また、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を高めることができる。 When germinating cereals, as described above, the cereals are immersed in an aqueous solution containing bittern components or magnesium chloride. By soaking in an aqueous solution containing a bittern component or magnesium chloride and allowing germination, the content of alanine, which is a kind of amino acid and causes sweetness and umami, can be increased. In addition, the content of γ-aminobutyric acid having medical effects such as blood pressure lowering action and brain metabolism promoting action can be increased.
また、穀類を単なる水ではなく、にがり成分または塩化マグネシウムを含む水溶液に浸漬し発芽させることにより、玄米であれば玄米独特の玄米臭、雑穀であれば雑穀独特の雑穀臭も同時に低減することができる。この理由は明らかではないが、にがり成分または塩化マグネシウムを含む水溶液を使用することにより、雑菌の増殖を抑えることができるからではないかと推察される。 In addition, by immersing cereals in an aqueous solution containing bittern components or magnesium chloride instead of mere water, germinating brown rice can reduce the brown rice odor peculiar to brown rice, and millet cereal peculiar cereal odor. it can. The reason for this is not clear, but it is presumed that the growth of miscellaneous bacteria can be suppressed by using an aqueous solution containing a bittern component or magnesium chloride.
更に、本発明に用いる穀類として、早刈り緑色米から得られた玄米を挙げることができる。早刈り緑色米は、未熟米、青米とも称され、これから得られた玄米は緑玄米や青玄米とも称される。早刈り緑色米とは、通常の収穫適期によりも早い時期に刈り取られるもので、米粒の多くが緑色を呈する米のことを指称している。
早刈り緑色米から得られた玄米は、粒が小さくて栄養価も高い。そして、これを原料として用いることにより、通常の玄米を用いた場合と比べて、玄米独特の「玄米臭」をより効果的に低減させることができる。
Furthermore, the brown rice obtained from the early-cut green rice can be mentioned as cereals used for this invention. Quick-cut green rice is also called immature rice or blue rice, and brown rice obtained from this is also called green brown rice or green brown rice. Early harvested green rice is harvested earlier than the normal harvest time, and refers to rice in which most of the rice grains are green.
Brown rice obtained from early-cut green rice has small grains and high nutritional value. And by using this as a raw material, compared with the case where normal brown rice is used, the "brown rice smell" peculiar to brown rice can be reduced more effectively.
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。 Germination can be performed with the shell attached, or can be performed with the shell removed.
上記した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、以上のようにして発芽させた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。 The aforementioned 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 cereals germinated as described above, 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.
穀類の浸漬条件としては、アラニン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。 Grain immersion conditions are not particularly limited as long as the liquid temperature, immersion time, and pH are such that the alanine content is the largest. 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.
にがり成分または塩化マグネシウムを含む水溶液に浸漬して発芽させたら、アラニンの含有量が低下しないように、穀類を乾燥して発芽を止めることが望ましい。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、穀類を長時間水溶液に浸漬させておくと、アラニンとγ−アミノ酪酸が水溶液に溶け出し、その含有量が減る恐れがあるので、芽が出たら水溶液から直ちに取り出し乾燥させることが望ましい。
When germination is carried out by immersing in an aqueous solution containing bittern components or magnesium chloride, it is desirable to stop the germination by drying the cereal so that the alanine content 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, if cereals are immersed in an aqueous solution for a long time, alanine and γ-aminobutyric acid may dissolve in the aqueous solution and the content thereof may decrease. It is desirable to remove immediately from the aqueous solution and dry it.
実施例
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。
なお、本実施例では、原料玄米として、早刈り緑色米から得られた玄米を用いた。
Examples Hereinafter, the present invention will be described by way of examples, but the present invention is not limited thereto.
In this example, brown rice obtained from early-cut green rice was used as raw brown rice.
［実施例１］
（アラニンとγ−アミノ酪酸について）
脱イオン水1Ｌ当たり、にがり１０ｇを溶解した水溶液を得た。この水溶液（ｐＨ５．９に調整、室温２５℃で保持）に、上記した原料玄米を１ｋｇを投入し、４時間浸漬した。
[Example 1]
(About alanine and γ-aminobutyric acid)
An aqueous solution in which 10 g of bittern was dissolved per liter of deionized water was obtained. Into this aqueous solution (adjusted to pH 5.9, maintained at room temperature of 25 ° C.), 1 kg of the raw material brown rice was added and immersed for 4 hours.
なお、にがりとしては、塩田製法で得られた精製にがり（豆腐用粉末にがり、株式会社天塩製、塩化マグネシウム含量５１重量％。他に、硫酸マグネシウム３．４重量％、塩化ナトリウム２．６重量％、塩化カリウム０．５重量％、及び結晶水約４２．５重量％を含有）を使用した。 In addition, as a bittern, the refined bittern obtained by the Shioda manufacturing method (powder for tofu, made by Amami Co., Ltd., magnesium chloride content 51% by weight. Besides, magnesium sulfate 3.4% by weight, sodium chloride 2.6% by weight , Containing 0.5% by weight of potassium chloride and about 42.5% by weight of crystal water).
浸漬後、得られた発芽玄米を水溶液から取り出し、直ちに４０℃の乾燥機で乾燥させて発芽を止めた。 After soaking, the germinated brown rice obtained was taken out of the aqueous solution and immediately dried with a dryer at 40 ° C. to stop germination.
次いで、高速粉砕機（サイクロンミル、ＵＤＹ社製）で各々粉砕し、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１．０００ｇをそれぞれ秤量し、これらを各々容積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。 Subsequently, each 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. Each 1.000 g of this powder was weighed and collected in a centrifuge polyethylene bottle having a volume of 30 mL, and 5 mL of distilled water and 5 mL of 16% trichloroacetic acid were added to make a final concentration 8% trichloroacetic acid solution.
更に超音波発生機（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。 Furthermore, after performing ultrasonic treatment for 2 minutes with an ultrasonic generator (Branson B-42S, manufactured by Branson Instruments Co., Ltd.), it was centrifuged at 10,000 rpm for 5 minutes with a cooling centrifuge (inverter micro cooling centrifuge, manufactured by Kubota Corporation). Processed.
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。
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３７．５分後のピーク、γ−アミノ酪酸は約６５．５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. Of these, alanine was detected at a peak after about 37.5 minutes from the start of analysis, and γ-aminobutyric acid was detected at a peak after about 65.5 minutes, and the ratio of the peak area of alanine and γ-aminobutyric acid in the sample was detected. The content was calculated.
他方、対照として、玄米を水に浸漬せず（発芽させないで）そのまま用いる以外は、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。表１にその分析結果をそれぞれ示す。 On the other hand, as a control, a sample was prepared in the same manner as described above except that brown rice was used without being immersed in water (not germinated), and the contents of alanine and γ-aminobutyric acid were analyzed. The analysis conditions are the same as above. Table 1 shows the analysis results.
表１の結果から明らかなとおり、対照玄米に比べて、にがり成分（塩化マグネシウム）を含む水溶液に浸漬して発芽させた実施例１では、甘みや旨味を起こす物質であるアラニンと、医学的効果があるとされるγ−アミノ酪酸が明らかに増加した。 As is clear from the results in Table 1, in Example 1, which was germinated by immersing in an aqueous solution containing bittern component (magnesium chloride) compared to control brown rice, alanine, which is a substance causing sweetness and umami, and medical effects There was a clear increase in γ-aminobutyric acid.
（官能試験）
以上のようにして得られた発芽玄米（対照玄米と試験米の計２種）を炊飯して官能試験を行い、にがり成分（塩化マグネシウム）の水溶液に浸漬するかしないかで、味覚的な評価にどのような違いが生じるかを検討した。
(Sensory test)
The germinated brown rice (two types of control brown rice and test rice) obtained as described above is cooked and subjected to a sensory test, and whether or not it is immersed in an aqueous solution of the bittern component (magnesium chloride) is evaluated as a taste. We examined what kind of difference would occur.
その結果、対照玄米に比べて、にがり成分（塩化マグネシウム）を含む水溶液に浸漬して発芽させたものでは、甘みと旨味を含めた食味が改善され、玄米臭が低減されていた。 As a result, in comparison with the control brown rice, in the rice germinated by immersing in an aqueous solution containing a bittern component (magnesium chloride), the taste including sweetness and umami was improved, and the brown rice odor was reduced.
［実施例２］
（マグネシウムについて）
各々脱イオン水1Ｌに塩化マグネシウム１．５ｇを溶解し、塩化マグネシウム濃度を１．５％（重量／容量）に調整した水溶液を得た。この水溶液に上記した原料玄米を各々１ｋｇを投入し、表２に示した設定時間どおりに浸漬した。
[Example 2]
(About magnesium)
An aqueous solution in which 1.5 g of magnesium chloride was dissolved in 1 L of deionized water and the magnesium chloride concentration was adjusted to 1.5% (weight / volume) was obtained. 1 kg of the raw material brown rice was put into this aqueous solution, respectively, and immersed in the set time shown in Table 2.
浸漬後、ステンレス製のざるに揚げて水切りし、４℃の低温室内で通風乾燥して含水率を約１４．５％に調整した。
このようにして、試験米４種（Ｎｏ.４〜７）を調整後、各々３０ｇを粉砕して米粉１．０００ｇを秤量した。
After soaking, it was fried on a stainless steel dish and drained, and dried by ventilation in a low-temperature room at 4 ° C. to adjust the moisture content to about 14.5%.
Thus, after adjusting 4 types of test rice (No. 4-7), 30g of each was grind | pulverized and 1.000g of rice flour was weighed.
これを１％塩酸溶液１００ｍＬに投入し、良く振とうしてミネラルを抽出し、適宜希釈して原子吸光光度計（HITACHI Z8200型）により、マグネシウムを測定し、その結果は原料米１００ｇ中のｍｇとして表２に示した。 This was put into 100 mL of 1% hydrochloric acid solution, and the mineral was extracted by shaking well. Magnesium was measured with an atomic absorption photometer (HITACHI Z8200 type), and the result was mg in 100 g of raw rice. As shown in Table 2.
他方、対照玄米として、玄米を水に浸漬せずにそのまま用いる以外は、上記した方法と同様にして試料を作成し、マグネシウムの含有量を分析した。分析条件等も上記と同じである。その結果も併せて表２に示す。 On the other hand, a sample was prepared in the same manner as described above except that brown rice was used as it was without being immersed in water as control brown rice, and the magnesium content was analyzed. The analysis conditions are the same as above. The results are also shown in Table 2.
表２の結果から明らかなとおり、玄米をにがり成分（塩化マグネシウム）を含む水溶液に浸漬することにより、玄米に含まれるマグネシウムの含有量を増加させることができた。 As is clear from the results in Table 2, the content of magnesium contained in brown rice could be increased by immersing brown rice in an aqueous solution containing bittern components (magnesium chloride).
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 (8)
食品素材または食品。 It is characterized by using germinated cereals germinated by immersing cereals in an aqueous solution containing a bittern component or magnesium chloride,
Food material or food.
食品素材または食品。 It is characterized by using germinated cereals enriched with alanine by immersing cereals in an aqueous solution containing bittern components or magnesium chloride,
Food material or food.
食品素材または食品。 The use of germinated cereals enriched with alanine and magnesium by immersing and germinating grains in an aqueous solution containing bittern components or magnesium chloride,
Food material or food.
食品素材または食品。 It is characterized by using germinated brown rice or germinated cereal grains enriched in alanine by immersing brown rice or millet in an aqueous solution containing bittern component or magnesium chloride,
Food material or food.
食品素材または食品。 It is characterized by using germinated brown rice or germinated milled grains enriched in alanine and magnesium by germinating brown rice or milled grains in an aqueous solution containing bittern components or magnesium chloride,
Food material or food.
発芽穀類の製造方法。 The cereal is immersed in an aqueous solution containing a bittern component or magnesium chloride to germinate,
A method for producing germinated cereals.
発芽穀類の臭み低減方法。 By immersing grains in an aqueous solution containing a bittern component or magnesium chloride and germinating the grains, the characteristic odor of germinated grains is reduced,
A method for reducing the smell of germinated cereals.
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