JP2017217015A - Component enriched brown rice and manufacturing method therefor - Google Patents
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- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、精米歩合、食感が向上した成分富化玄米に関する。 The present invention relates to a component-enriched brown rice having improved rice polishing ratio and texture.
米は、我が国の主食として、長年にわたり農業の中心を担ってきた。しかし、食糧の国際流通の活発化、国民の嗜好の多様化等により、我が国における米の需要は著しく低下し、自給率の低下が懸念されている。 Rice has been the center of agriculture for many years as a staple food in Japan. However, due to the increased international distribution of food and the diversification of people's tastes, the demand for rice in Japan has declined significantly, and there is concern that the self-sufficiency rate will decline.
近年、米の有効成分を富化させる等の、米への機能性付加に関する研究が注目されている。例えば、外皮付き穀類を加圧、加温下において、水に浸漬させることにより、機能性成分を富化させる技術が報告されている（特許文献1）。また、胚芽を含むマメ科植物若しくはイネ科植物の種子または胚芽を水に浸漬させて、機能性成分を富化させる技術が報告されている（特許文献2）。 In recent years, research on adding functionality to rice, such as enriching the active ingredients of rice, has attracted attention. For example, a technique for enriching functional components by immersing cereals with husks in water under pressure and heating has been reported (Patent Document 1). In addition, a technique for enriching functional components by immersing seeds or germs of legumes or gramineous plants including embryos in water has been reported (Patent Document 2).
しかし、上記技術においては、広く穀類を対象としているため、米が有する特有の課題については検討されていない。具体的には、米は、麦等の穀類と異なり、通常、製粉せずに使用するため、処理時の粒割れは製品の価値に大きな影響を与えるという課題があった。また、これらの技術の対象は、食品であるため、処理後製品の食味、風味、食感が、製品の価値に大きな影響を与えるという課題があった。これらの課題については、例えば、上記の特許文献1における技術では、加工された穀類に僅かながら臭いが発生することが確認され、アルコールを添加するといった対策を施したことが報告されている。 However, in the above technique, since cereals are widely targeted, specific problems that rice has have not been studied. Specifically, unlike cereals such as wheat, rice is usually used without milling, so that there is a problem that grain breakage during processing has a great effect on the value of the product. Moreover, since the object of these technologies is food, there has been a problem that the taste, flavor, and texture of the processed product have a great influence on the value of the product. Regarding these problems, for example, in the technique in the above-mentioned Patent Document 1, it has been reported that a slight odor is generated in the processed cereals, and measures such as adding alcohol are reported.
本発明は上記の課題を解決するためになされたもので、ポリフェノール等の糠成分が富化されていながら、精米、炊飯に耐えうる十分な強度を有し、かつ、良好な食感を有する成分富化玄米を提供することを目的とする。 The present invention was made in order to solve the above problems, and has a sufficient strength to withstand rice milling and rice cooking, and a good texture, while enriching rice bran ingredients such as polyphenols. The purpose is to provide enriched brown rice.
本発明者らは、上記課題の解決のため鋭意研究を行い、その結果、成分富化処理を行う際の添加する水の量もしくは圧力、温度をコントロールすることにより、精米時の粒割れを防止し、精米歩合が向上することを見出した。更に本発明者らは、成分富化処理を行う際の添加する水に、所望の成分を添加した水を使用することにより、この成分を米の内部まで浸透させ、成分富化、腐敗防止等の機能を付加できることを見出した。本発明は上記の知見に基づいて完成されたものであり、従来の成分富化玄米が有する課題を解決する、新規な成分富化玄米を提供するものである。 The present inventors have intensively studied to solve the above problems, and as a result, by controlling the amount, pressure, or temperature of water to be added during the component enrichment treatment, grain cracking during rice milling is prevented. And found that the rice polishing rate is improved. Furthermore, the present inventors use the water to which the desired component is added to the water to be added when the component enrichment treatment is performed, so that this component penetrates into the inside of the rice, thereby enriching the component, preventing spoilage, etc. It was found that this function can be added. This invention is completed based on said knowledge, and provides the novel component-enriched brown rice which solves the subject which the conventional component-enriched brown rice has.
即ち本発明は、（１）玄米を、該玄米の量に対して少なくとも５０重量％の水に浸漬した状態で、加圧することにより、糠成分を糠から胚乳に浸透移行させ、胚乳に該糠成分を富化することを特徴とする成分富化玄米の製造方法である。 That is, the present invention (1) pressurizes brown rice in a state where it is immersed in at least 50% by weight of water based on the amount of the brown rice, so that the rice bran component penetrates and transfers from the rice bran to the endosperm. An ingredient-enriched brown rice production method characterized by enriching an ingredient.
また別の本発明は、（２）前記水が、所望の成分が添加された成分添加水であって、前記加圧することにより、糠成分を糠から胚乳に浸透移行させ、胚乳に該糠成分を富化すると共に、所望の成分を、前記成分添加水から前記胚乳に浸透移行させ、該胚乳の前記所望の成分を富化することを特徴とする（１）記載の成分富化玄米の製造方法である。 In another aspect of the present invention, (2) the water is a component-added water to which a desired component is added, and the pressurization causes the cocoon component to permeate and transfer from the cocoon to the endosperm. And the desired component of the endosperm is enriched with the desired component of the endosperm by allowing the desired component to permeate and transfer from the component-added water to the endosperm. Is the method.
また別の本発明は、（３）前記所望の成分が、ビタミンB1、ビタミンB3、γ-オリザノール、γ-アミノ酪酸から選択される少なくとも1種以上の組み合わせであることを特徴とする（２）記載の成分富化玄米の製造方法である。 In another aspect of the present invention, (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 described component-enriched brown rice.
また別の本発明は、（４）前記玄米が、前記水と共に密閉容器に封入された状態で前記浸漬させることを特徴とする（１）から（３）のいずれか１記載の成分富化玄米の製造方法である。 According to another aspect of the present invention, (4) the component-enriched brown rice according to any one of (1) to (3), wherein the brown rice is immersed in a sealed container together with the water. It is a manufacturing method.
また別の本発明は、（５）前記加圧が、少なくとも０．２ＭＰａの圧力であることを特徴とする（１）から（４）のいずれか１記載の成分富化玄米の製造方法である。 Another aspect of the present invention is (5) the method for producing an ingredient-enriched brown rice according to any one of (1) to (4), wherein the pressurization is a pressure of at least 0.2 MPa. .
また別の本発明は、（６）前記加圧が、少なくとも１００ＭＰａの圧力であることを特徴とする（１）から（４）のいずれか１記載の成分富化玄米の製造方法である。 Another aspect of the present invention is (6) the method for producing a component-enriched brown rice according to any one of (1) to (4), wherein the pressure is at least 100 MPa.
また別の本発明は、（７）前記水に浸漬された前記玄米に、加温する工程を更に含むことを特徴とする（１）から（６）のいずれか１記載の成分富化玄米の製造方法である。 Another aspect of the present invention is the component-enriched brown rice according to any one of (1) to (6), further comprising the step of (7) heating the brown rice immersed in the water. It is a manufacturing method.
また別の本発明は、（８）前記加温時の温度が、２０℃〜６０℃の温度であることを特徴とする（７）記載の成分富化玄米の製造方法である。 Another aspect of the present invention is (8) the method for producing an ingredient-enriched brown rice according to (7), wherein the temperature at the time of heating is 20 ° C. to 60 ° C.
また別の本発明は、（９） （１）から（８）のいずれか１記載の製造方法により製造された成分富化玄米である。 Another aspect of the present invention is (9) a component-enriched brown rice produced by the production method according to any one of (1) to (8).
また別の本発明は、（１０）胚乳部分のでんぷんが、角の取れた角丸状であり、かつ、胚乳部分のでんぷん損傷率が１５．０％以下であることを特徴とする（９）記載の成分富化玄米である。 In another aspect of the present invention, (10) the starch in the endosperm portion is rounded with rounded corners, and the starch damage rate in the endosperm portion is 15.0% or less (9) The ingredient-enriched brown rice described.
また別の本発明は、（１１） （９）または（１０）のいずれか１記載の成分富化玄米を、精米した成分富化精白米である。 Another aspect of the present invention is a component-enriched polished rice obtained by polishing the component-enriched brown rice according to any one of (11), (9) and (10).
また別の本発明は、（１２） （１１）記載の成分富化精白米を、製粉した成分富化米粉である。 Another aspect of the present invention is an ingredient-enriched rice flour obtained by milling the ingredient-enriched polished rice described in (12) or (11).
また別の本発明は、（１３） （１２）記載の成分富化米粉を食品組成物として含む、加工食品である。 Another aspect of the present invention is a processed food comprising the ingredient-enriched rice flour described in (13) (12) as a food composition.
本発明に係る成分富化玄米によれば、高い精米歩合と良好な食感を実現することができる。 According to the component-enriched brown rice according to the present invention, a high rice polishing ratio and a good texture can be realized.
以下に、本発明に係る成分富化玄米を実施するための形態について説明する。 Below, the form for implementing the component-enriched brown rice which concerns on this invention is demonstrated.
本発明に係る成分富化玄米は、ポリフェノール、ビタミン類等任意の糠成分を通常の米と比較して高濃度に含有していることに加えて、浸漬等によって成分が富化された穀物と比較して、粒割れの割合が低く、精米歩合が向上している。また、炊飯した際の食感が従来の成分富化玄米と比較して改良されており、これによって、製粉して米粉とした際の食感が改良されている。 Ingredient-enriched brown rice according to the present invention contains grains that have been enriched by dipping etc. in addition to containing any rice bran ingredients such as polyphenols and vitamins at a higher concentration than ordinary rice. In comparison, the ratio of grain cracking is low, and the milling rate is improved. Moreover, the texture at the time of cooking rice is improved compared with the conventional component-enriched brown rice, and the texture at the time of milling into rice flour is improved thereby.
本発明において、その加工過程において、所定量の水に浸漬することによって、製造された成分富化玄米の精米歩合を向上させることが可能になる。水の量は、一般的な玄米の吸水量である30重量%以上が望ましく、50重量%以上であると更に望ましい。 In the present invention, by immersing in a predetermined amount of water in the processing process, it becomes possible to improve the rice milling ratio of the produced component-enriched brown rice. The amount of water is preferably 30% by weight or more, which is a general brown rice water absorption, and more preferably 50% by weight or more.
本発明において、浸漬に使用する水には、所望の成分を添加することが可能である。これにより、前記所望の成分が製造された成分富化玄米に移行し、富化させることが可能になる。ここで、「所望の成分」の用語は、本来種皮に含まれる成分（例えば、ビタミンB1、ビタミンB3、γ―オリザノール等）と、本来種皮には含まれず、加工時に添加することにより富化される成分、例えば、コチニールやアントシアニン等の色素とのいずれも含む意味で使用する。従って、本発明の製造方法においては、種皮に含有されている成分のみでなく、加工処理の段階で適宜添加された成分も富化された成分富化玄米を製造することが可能である。 In the present invention, it is possible to add desired components to the water used for immersion. Thereby, it moves to the component-enriched brown rice in which the said desired component was manufactured, and it becomes possible to enrich. Here, the term “desired component” is an ingredient that is originally contained in the seed coat (for example, vitamin B1, vitamin B3, γ-oryzanol, etc.) and is not originally contained in the seed coat but is enriched by adding it during processing. For example, a component such as cochineal or anthocyanin. Therefore, in the production method of the present invention, it is possible to produce a component-enriched brown rice enriched not only with the components contained in the seed coat but also with components appropriately added at the stage of processing.
本発明において、その加工過程において、浸漬は、密閉容器に封入した状態で行われることが望ましい。これにより、浸漬に使用する水の量を正確に制御することが可能となり、かつ、加工時に玄米全体に均一に静水圧を加えることが可能になる。 In the present invention, in the processing process, the immersion is preferably performed in a state of being enclosed in an airtight container. This makes it possible to accurately control the amount of water used for dipping, and to apply a hydrostatic pressure uniformly to the whole brown rice during processing.
本発明において、その加工過程において、所定の圧力で加圧することによって、成分富化玄米のでんぷん損傷率を0〜15%に抑えることが可能となる。これにより、炊飯した際のでんぷんの糊化、流出が抑えられ、食感を向上させることが可能となる。また同時に、精米時の精米歩合を向上させることが可能となる。この際の圧力は、0.2MPa以上が望ましく、100MPa以上であるとさらに望ましい。 In the present invention, the starch damage rate of the component-enriched brown rice can be suppressed to 0 to 15% by pressurizing at a predetermined pressure in the processing process. Thereby, gelatinization and the outflow of the starch at the time of cooking rice are suppressed, and it becomes possible to improve food texture. At the same time, it is possible to improve the rice polishing ratio at the time of rice polishing. The pressure at this time is preferably 0.2 MPa or more, and more preferably 100 MPa or more.
本発明において、その加工過程において、所定の時間加圧することが望ましい。これにより、精米歩合を向上させ、同時により多くの成分を富化させることが可能になる。この時間の長さは、3時間以上であることが望ましく、作業効率等を勘案すると、24時間程度が望ましい。 In the present invention, it is desirable to pressurize for a predetermined time in the processing process. Thereby, it becomes possible to improve the rice polishing ratio and to enrich more components at the same time. The length of this time is preferably 3 hours or more, and is preferably about 24 hours considering work efficiency and the like.
本発明において、その加工過程において、所定の温度で加温することが望ましい。これにより、製造された成分富化玄米に富化する成分の量を増加させることが可能になる。加温時の温度は、所望の効果を得るために20℃以上が望ましく、40℃以上であると更に望ましい。温度の上限は、一般的に玄米のでんぷんが糊化する65℃以下である必要があり、60℃以下であると更に望ましい。加温は、浸漬と同時にあるいは順次行われ、浸漬時に加温する場合、加工される玄米に上記温度が加温される程度となるよう、水温を調整する必要がある。 In the present invention, it is desirable to heat at a predetermined temperature during the processing. Thereby, it becomes possible to increase the quantity of the component enriched in the manufactured component-enriched brown rice. 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 lower, at which brown rice starch is gelatinized, and more preferably 60 ° C. or lower. Heating is performed simultaneously or sequentially with the immersion, and when heating is performed during the immersion, it is necessary to adjust the water temperature so that the above-described temperature is heated to the brown rice to be processed.
本発明において、濃度が向上している糠成分としては、ポリフェノール類が挙げられる。向上する程度は、処理の際の圧力、温度等の条件によって異なり、通常は、総ポリフェノール量として2倍から4倍程度であるが、成分や条件によっては、10倍程度まで向上する。例えば、フェルラ酸は未処理時の5倍から6倍まで向上し、p-クマル酸では、未処理時の10倍まで向上する。また、γ-アミノ酪酸については、未処理の精白米からは検出されない成分であって、本発明に係る成分富化玄米を製造する過程において、はじめて定量される成分である。また、本発明に係る成分富化玄米では、上記に示す成分以外のビタミン類等の成分が富化されていても良く、これらの成分には、種皮に含有されている成分のみでなく、加工処理の段階で適宜添加された成分も含まれる。つまり、本発明に係る成分富化玄米では、加工時に浸漬する水に所望の成分を添加することで、種皮由来ではない成分を胚乳部分に浸透移行することが可能である。 In the present invention, examples of the soot component whose concentration is improved include polyphenols. The degree of improvement depends on conditions such as pressure and temperature during the treatment, and is usually about 2 to 4 times as the total polyphenol amount, but it is improved to about 10 times depending on the components and conditions. For example, ferulic acid is improved from 5 to 6 times that of untreated, and p-coumaric acid is improved to 10 times that of untreated. Further, γ-aminobutyric acid is a component that is not detected from untreated polished rice, and is a component that 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 shown above may be enriched, and these components include not only the components contained in the seed coat, but also the processing Components appropriately added at the stage of processing are also included. That is, in the component-enriched brown rice according to the present invention, a component not derived from seed coat can be infiltrated and transferred to the endosperm portion by adding a desired component to the water immersed during processing.
本発明において、成分富化玄米の表面や内部のでんぷんは、電子顕微鏡で観察すると、その外形から角がとれており、角丸の状態、あるいは形状が略球状または略偏球状となっている。このため、本発明に係る成分富化玄米は、口に入れた際の食感が良く、また、製粉して米粉として使用した際にも、手触りや食感が良好である。 In the present invention, the starch on the surface and inside of the component-enriched brown rice is rounded off from its outer shape when observed with an electron microscope, and the rounded state or shape is substantially spherical or substantially oblate. For this reason, the component-enriched brown rice according to the present invention has a good texture when put in the mouth, and also has a good texture and texture when used as a rice flour after milling.
本発明の成分富化玄米の原料として使用する米は、特に限定はされず、日本および外国で食用として用いられる米であれば、いずれも適用可能である。本発明により製造された成分富化米は、食用米として好適に使用することが可能である。また、本発明により製造された成分富化精白米を製粉することにより、成分富化米粉として、好適に使用することが可能である。さらに、本発明により製造された成分富化米粉は、その用途として、成分が富化された加工食品として、好適に使用することが可能である。 The rice used as a raw material for the component-enriched brown rice of the present invention is not particularly limited, and any rice can be used as long as it is used for food in Japan and abroad. The component-enriched rice produced according to the present invention can be suitably used as edible rice. Moreover, by milling the component-enriched polished rice produced according to the present invention, it can be suitably used as the component-enriched rice flour. Furthermore, the component-enriched rice flour produced according to the present invention can be suitably used as a processed food enriched with components as its application.
（実験例１ 成分富化玄米の製造）
原料となる米は、信州大学農学部の圃場で収穫された、2010年度または2011年度産コシヒカリ玄米を用いた。玄米は実験に使用するまで、ポリエチレン袋に入れて密封し、冷蔵庫に貯蔵した。加圧装置は、株式会社東洋高圧製の高圧処理装置「まるごとエキス（登録商標）」を使用した。加圧処理時の圧力保持と、温度調整は、前記高圧処理装置の制御装置を未補正で使用した。処理玄米の乾燥は、送風定温乾燥器（WFO-501W 232090 東京理化器械株式会社製）を用いて実施した。
(Experimental example 1 Production of ingredient-enriched brown rice)
The rice used as raw material was Koshihikari brown rice produced in fiscal 2010 or 2011, which was harvested in the field of Shinshu University Faculty of Agriculture. Brown rice was sealed in a polyethylene bag and stored in a refrigerator until it was used in the experiment. As the pressurizing apparatus, a high-pressure processing apparatus “Marugoto Extract (registered trademark)” manufactured by Toyo High Pressure Co., Ltd. was used. For maintaining the pressure during the pressurizing process and adjusting the temperature, the controller of the high-pressure processing apparatus was used without correction. Drying of the treated brown rice was carried out using a blower constant temperature dryer (WFO-501W 232090, manufactured by Tokyo Rika Kikai Co., Ltd.).
玄米200gと、所定量の純水をポリエチレン袋に入れ、袋の中の空気が残らないよう減圧に保ちながら密閉し、シーラーを用いて封入した。その後、直ちに55℃に設定しておいた高圧処理装置に入れ、温度を保ちながら、100MPa下で24時間処理を行った。処理後の玄米を成分富化玄米試料とし、この玄米を乾燥後精米したものを、本実施例における成分富化精白米の試料とした。 200 g of brown rice and a predetermined amount of pure water were put in a polyethylene bag, sealed while maintaining a reduced pressure so as not to leave air in the bag, and sealed with a sealer. Then, it immediately put into the high-pressure processing apparatus set to 55 degreeC, and processed for 24 hours under 100 MPa, keeping temperature. The brown rice after the treatment was used as a component-enriched brown rice sample, and this brown rice was dried and polished to obtain a component-enriched polished rice sample in this example.
玄米50gと、1%コチニール水溶液30ml(色素水溶液が玄米重量の60%量)をポリエチレン袋に入れ、袋の中の空気が残らないよう減圧に保ちながら密閉し、シーラーを用いて封入した。その後、直ちに55℃に設定しておいた高圧処理装置に入れ、温度を保ちながら、100MPa下で24時間処理を行った。処理後の玄米を成分添加玄米の試料とした。 50 g of brown rice and 30 ml of a 1% aqueous solution of cochineal (a dye aqueous solution is 60% of the weight of brown rice) were put in a polyethylene bag, sealed while maintaining a reduced pressure so that no air remained in the bag, and sealed with a sealer. Then, it immediately put into the high-pressure processing apparatus set to 55 degreeC, and processed for 24 hours under 100 MPa, keeping temperature. The brown rice after processing was used as a sample of the component-added brown rice.
（実験例２ 成分富化米粉の製造）
上記実験例１で製造した成分富化精白米を、ロータースピードミル（p-14 フリッチュ・ジャパン株式会社製）を用いて製粉し、成分富化米粉の試料とした。
(Experimental example 2 Production of ingredient-enriched rice flour)
The component-enriched polished rice produced in Experimental Example 1 was milled using a rotor speed mill (p-14 Frichyu Japan Co., Ltd.) to obtain a component-enriched rice flour sample.
（実験例３ コントロール米の製造）
実験例１と同様のコシヒカリ玄米をコントロール玄米とした。また、これを精米して、未処理の精白米を製造し、これをコントロール精白米の試料とした。また、コントロール精白米を実験例２と同様の家庭用ミルで製粉し、これをコントロール米粉の試料とした。
(Experimental example 3 Production of control rice)
Koshihikari brown rice similar to Experimental Example 1 was used as control brown rice. Moreover, this was milled to produce untreated milled rice, which was used as a sample of control milled rice. Further, control milled rice was milled with a household mill similar to Experimental Example 2, and this was used as a sample of control rice flour.
（実体顕微鏡による観察）
実験例１、２および３で製造した成分富化精白米およびコントロール精白米断面について、実体顕微鏡を用いて観察を行った。図１は、成分富化精白米およびコントロール精白米断面の実体顕微鏡像である。図中左上の未処理と記載された図は、コントロール精白米の断面を示し、図中右下の100MPa、55℃、24hと記載された図は、成分富化精白米の断面を示す。この結果から、成分富化精白米において、ひび割れが少なく、コントロール精白米と同程度の砕粒率であることが認められた。これは、本実施例において、成分富化の加工を施しても、粒割れ等による精米歩合の低下が防止されていることを示している。また、ひび割れが少ないことにより、精白米、および米粉の食味を向上させるのに寄与している。
(Observation with a stereomicroscope)
The cross sections of the component-enriched polished rice and the control polished rice produced in Experimental Examples 1, 2, and 3 were observed using a stereomicroscope. FIG. 1 is a stereomicroscopic image of a cross-section of component-enriched polished rice and control polished rice. The figure described as untreated in the upper left of the figure shows a cross section of control polished rice, and the figure shown as 100 MPa, 55 ° C., 24 h in the lower right of the figure shows a cross section of component-enriched polished rice. From these results, it was confirmed that the component-enriched polished rice had few cracks and had a pulverization rate comparable to that of control polished rice. This shows that, in this example, even if the component enrichment processing is performed, a reduction in the rice milling ratio due to grain cracking or the like is prevented. Moreover, since there are few cracks, it has contributed to improving the taste of refined rice and rice flour.
（精米歩合の測定）
実験例１で製造した成分富化玄米について、加工時に浸漬する水量による精米歩合の変化を測定した。加工した玄米を乾燥後、家庭用精米機（RSKM5B 株式会社サタケ製）により精米した。図２は、添加水量と、玄米の吸水率、精米歩合の関係を示すグラフを示す。この結果から、添加水量が増加するに従って精米歩合も向上し、添加水量が50重量%以上となると、精米歩合が80%を超えることが認められた。
(Measurement of rice polishing rate)
For the component-enriched brown rice produced in Experimental Example 1, the change in the rice polishing ratio due to the amount of water immersed during processing was measured. The processed brown rice was dried and then polished by a household rice mill (RSKM5B, manufactured by Satake Corporation). FIG. 2 is a graph showing the relationship between the amount of added water, the water absorption rate of brown rice, and the ratio of polished rice. From this result, it was confirmed that the milled rice ratio increased as the amount of added water increased, and that the milled rice ratio exceeded 80% when the added water amount was 50% by weight or more.
（色素含浸の観察）
実験例１で製造した成分添加玄米について、断面を肉眼観察し、種皮由来でない成分の含浸を確認した。図３は、成分添加玄米および低圧、常温で加工した玄米の断面写真を示す。図中、左の2例が低圧、常温の玄米を示し、右の2例が高圧、高温の成分添加玄米である。また、上記高圧、高温の例のうち、左側は加工時間3時間の例であり、右側は加工時間24時間の例である。図から、成分添加玄米において、色素が内部まで含浸している様子が認められた。また、加工時間が長くなるに従って、含浸の程度が向上している様子が認められた。
(Observation of dye impregnation)
The cross section of the component-added brown rice produced in Experimental Example 1 was observed with the naked eye, and impregnation with components not derived from seed coat was confirmed. FIG. 3 shows cross-sectional photographs of the component-added brown rice and the brown rice processed at low pressure and room temperature. In the figure, the two examples on the left show low-pressure and room-temperature brown rice, and the two examples on the right show high-pressure and high-temperature component-added brown rice. Of the high pressure and high temperature examples, the left side is an example of a processing time of 3 hours, and the right side is an example of a processing time of 24 hours. From the figure, it was observed that the pigment was impregnated to the inside in the component-added brown rice. Further, it was recognized that the degree of impregnation was improved as the processing time was increased.
（電子顕微鏡による観察）
実験例１、２および３で製造した成分富化玄米、成分富化精白米およびコントロール精白米の表面、および断面について、走査型電子顕微鏡を用いて観察を行った。図４は、成分富化精白米表面のSEM像（5000倍）である。また、図５は、コントロール精白米表面のSEM像（5000倍）である。また、図６は、成分富化精白米断面のSEM像（1000倍）である。また、図７は、コントロール精白米断面のSEM像（1000倍）である。また、図８は、成分富化玄米切片のSEM像（5000倍）である。また、図９は、コントロール玄米切片のSEM像（5000倍）である。この結果から、成分富化玄米の切片、成分富化精白米の表面および断面において、でんぷんの形状が崩れており、角が取れた角丸状になっていることが認められた。このでんぷんの形状は、米、および米粉の食感、触感を向上させるのに寄与している。
(Observation with electron microscope)
The surface and cross section of the component-enriched brown rice, the component-enriched polished rice and the control polished rice produced in Experimental Examples 1, 2, and 3 were observed using a scanning electron microscope. FIG. 4 is an SEM image (5000 times) of the component-enriched polished rice surface. FIG. 5 is an SEM image (5,000 times) of the surface of control polished rice. Moreover, FIG. 6 is a SEM image (1000 times) of the cross section of the component-enriched polished rice. FIG. 7 is an SEM image (1000 times) of a cross section of control polished rice. Moreover, FIG. 8 is a SEM image (5000 times) of a component-enriched brown rice slice. FIG. 9 is an SEM image (5,000 times) of a control brown rice slice. From this result, it was recognized that the starch shape was broken and rounded with rounded corners in the slice of the component-enriched brown rice and the surface and cross section of the component-enriched polished rice. This starch shape contributes to improving the texture and texture of rice and rice flour.
（総ポリフェノール量の測定）
本発明に係る成分富化精白米の可溶性総ポリフェノール量およびフェノール酸量を定量した。米試料中の総ポリフェノール量はChandrikaらの方法を参考に、一部改変したFolin-Ciocalteu法で測定した。米に含まれるポリフェノール類の主要な成分はフェルラ酸であることから、総ポリフェノール量をフェルラ酸当量で表わした。
(Measurement of total polyphenol content)
The amount of soluble total polyphenol and the amount of phenolic acid in the component-enriched polished rice according to the present invention were quantified. The total amount of polyphenols in the rice samples was measured by the partially modified Folin-Ciocalteu method with reference to the method of Chandrika et al. Since the main component of polyphenols contained in rice is ferulic acid, the total amount of polyphenols was expressed in terms of ferulic acid equivalent.
フェルラ酸100mgに50%アセトン水を加えて100mlに定容し、1mg/mlのフェルラ酸標準溶液を調製した。この標準溶液に純水を加えて適宜希釈し、複数の濃度のフェルラ酸標準溶液を調製した。各フェルラ酸標準溶液0.5mlに純水を加えた後、フォリン・シオカルト-フェノール試薬1.0ml、20%炭酸ナトリウム水溶液（w/v）1.0ml、純水4.5mlを加えて反応させた。その後、遠心分離（5,000×g, 5分間）し、得られた上清の725nmにおける吸光度を分光光度計（UV-1800 UV/VIS Spectrophotometer 島津株式会社製）を用いて測定し、吸光度の値とフェルラ酸濃度から検量線を作成した。 A 50 mg acetone solution was added to 100 mg of ferulic acid to make a constant volume of 100 ml to prepare a 1 mg / ml ferulic acid standard solution. Pure water was added to the standard solution and appropriately diluted to prepare ferulic acid standard solutions having a plurality of concentrations. After adding pure water to 0.5 ml of each ferulic acid standard solution, 1.0 ml of folin-siocarto-phenol reagent, 1.0 ml of 20% aqueous sodium carbonate (w / v) and 4.5 ml of pure water were reacted. Thereafter, the mixture was centrifuged (5,000 × g, 5 minutes), and the absorbance of the obtained supernatant at 725 nm was measured using a spectrophotometer (UV-1800 UV / VIS Spectrophotometer manufactured by Shimadzu Corporation). A calibration curve was prepared from the ferulic acid concentration.
成分富化精白米、およびコントロール精白米について、総ポリフェノール量を上記と同様の方法で吸光度から定量した。測定は各処理試料溶液につき2回ずつ行い、各試料溶液の測定値はフェルラ酸を標準物質として作成した検量線に代入して、可溶性の総ポリフェノール量を算出した。実験では、総ポリフェノール量は、精白米、玄米および米糠100g当たりのフェルラ酸当量（FAE mg/精白米100g）で表わした。 For the component-enriched polished rice and the control polished rice, the total polyphenol amount was quantified from the absorbance in the same manner as described above. 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 amount of polyphenols was expressed as ferulic acid equivalent (FAE mg / 100 g of polished rice) per 100 g of polished rice, brown rice and rice bran.
表１は、加工時に加温する温度ごとの成分富化玄米およびコントロール玄米それぞれの精米歩合、成分富化玄米およびコントロール玄米をそれぞれ精米した、成分富化精白米およびコントロール精白米100g中に含まれるフェルラ酸当量を表した表である。表中、成分富化玄米と書かれた項目では、付加する圧力と温度を変更してそれぞれの数値を示している。表から、加温する温度が向上するに従って、精米歩合と総ポリフェノール量が向上していることが認められた。特に、55℃、100MPaで処理した成分富化精白米においては、総ポリフェノール量が86.0mg/100gと、コントロール米の31.0mg/100gと比較して、約3倍の量のポリフェノールを含有することが認められた。また、本発明に係る成分富化玄米を製造する際には、付加する圧力、および温度が高いほど、ポリフェノール量が増加し、同時に、精米歩合が向上することが認められた。 Table 1 is included in 100g of component-enriched polished rice and control-polished rice, each of which is the ratio of polished rice of each component-enriched brown rice and control brown rice, which is heated at the time of processing. It is a table | surface showing the ferulic acid equivalent. In the table, in the item written as component-enriched brown rice, the numerical values are shown by changing the pressure and temperature to be applied. From the table, it was confirmed that the rice polishing ratio and the total amount of polyphenols 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 should be 86.0 mg / 100 g, which is approximately 3 times the amount of polyphenol compared to 31.0 mg / 100 g of control rice. Was recognized. Moreover, when manufacturing the component-enriched brown rice which concerns on this invention, it was recognized that the amount of polyphenol increases and the rice polishing rate improves simultaneously, so that the pressure and temperature to add are high.
（チアミンの測定）
本発明に係る成分富化精白米に富化された成分として、チアミンの定量を行った。測定は、HPLC法を用いて行い、チアミン塩酸塩として定量した。図１０は、成分富化精白米およびコントロール精白米それぞれ100g中に含まれるチアミンの量を表したグラフである。グラフ中、未処理とされるデータがコントロール米を示し、水/温/圧をされるデータが成分富化精白米を示している。この結果から、成分富化精白米において、0.22mg/100gと、コントロール米の0.09mg/100gと比較して、約2.4倍の量のチアミンを含有することが認められた。
(Measurement of thiamine)
Thiamine was quantified as a component enriched in the component-enriched polished rice according to the present invention. The measurement was performed using the HPLC method and quantified as thiamine hydrochloride. FIG. 10 is a graph showing the amount of thiamine contained in 100 g of each component-enriched polished rice and control polished rice. In the graph, untreated data indicates control rice, and water / temperature / pressure data indicates component-enriched polished rice. From this result, it was confirmed that the component-enriched polished rice contained 0.22 mg / 100 g and about 2.4 times the amount of thiamine compared to 0.09 mg / 100 g of control rice.
（ナイアシンの測定）
成分富化玄米に富化された成分として、ナイアシンの定量を行った。測定は、Lactobacillus plantarum ATCC8014菌株を使用した微生物定量法を用いて行った。なお、この際、ニコチン酸相当量、トリプトファンは考慮していない。図１１は、成分富化精白米およびコントロール精白米それぞれ100g中に含まれるナイアシンの量を表したグラフである。グラフ中、未処理とされるデータがコントロール精白米を示し、水/温/圧をされるデータが成分富化精白米を示している。この結果から、成分富化精白米において、4.32mg/100gと、コントロール米の1.78mg/100gと比較して、約2.4倍の量のナイアシンを含有することが認められた。
(Measurement of niacin)
Niacin was quantified as a component enriched in component-enriched brown rice. The measurement was performed using a microorganism quantification method using Lactobacillus plantarum ATCC8014 strain. At this time, nicotinic acid equivalent amount and tryptophan are not taken into consideration. FIG. 11 is a graph showing the amount of niacin contained in 100 g of each component-enriched polished rice and control polished rice. In the graph, untreated data indicates control polished rice, and water / temperature / pressure data indicates component-enriched polished rice. From these results, it was confirmed that the component-enriched polished rice contained 4.32 mg / 100 g and about 2.4 times the amount of niacin compared to 1.78 mg / 100 g of control rice.
（遊離γ-アミノ酪酸の測定）
成分富化玄米に富化された成分として、γ-アミノ酪酸の定量を行った。測定は、アミノ酸自動分析法を用いて行った。その結果、コントロール精白米では、含有量が検出限界以下であったため、定量できなかったのに対し、成分富化精白米では、16mg/100g検出され、成分富化精白米では、コントロール精白米よりも多くのγ-アミノ酪酸を含有することが認められた。
(Measurement of free γ-aminobutyric acid)
Quantification of γ-aminobutyric acid was performed as a component enriched in component-enriched brown rice. The measurement was performed using an amino acid automatic analysis method. As a result, the amount of control polished rice was less than the detection limit and could not be quantified. In contrast, component-enriched polished rice detected 16 mg / 100 g. Was also found to contain a large amount of γ-aminobutyric acid.
（フィチン酸の測定）
成分富化玄米に富化された成分として、フィチン酸の定量を行った。測定は、バナドモリブデン酸吸光光度法を用いて行い、メソイノシットヘキサリン酸として定量した。その結果、コントロール精白米では、155mg/100gであったのに対し、成分富化精白米では、183mg/100g検出され、成分富化精白米では、コントロール精白米よりも多くのフィチン酸を含有することが認められた。
(Measurement of phytic acid)
Phytic acid was quantified as a component enriched in component-enriched brown rice. The measurement was performed using vanadomolybdic acid absorptiometry and quantified as meso-inosit hexaphosphate. As a result, it was 155mg / 100g in the control polished rice, whereas 183mg / 100g was detected in the component enriched polished rice, and the component enriched polished rice contains more phytic acid than the control polished rice. It was recognized that
（米粉試料の物性の分析）
成分富化玄米および成分富化米粉の物性を評価するため、米粉の平均粒径と、でんぷん損傷率を測定した。粒度の測定には、レーザー回折・散乱式粒度分析計（MT3000LOW-DRY 日機装株式会社製）を使用し、乾式法による粒度分布計測値から、平均粒径を求めた。粒度分布の測定は、各試料3回ずつ行い、平均値（μm）を算出した。また、でんぷん損傷率の測定には、STARCH DAMAGE KIT（K-SDAM Megazyme社製）を使用した。結果を表２に示す。
(Analysis of physical properties of rice flour samples)
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 the measurement of particle size, a laser diffraction / scattering particle size analyzer (MT3000LOW-DRY Nikkiso Co., Ltd.) was used, and the average particle size was determined from the particle size distribution measured by the dry method. The particle size distribution was measured three times for each sample, and the average value (μm) was calculated. In addition, STARCH DAMAGE KIT (manufactured by K-SDAM Megazyme) was used to measure the starch damage rate. The results are shown in Table 2.
表２は、成分富化米粉およびコントロール米粉の平均粒径およびでんぷん損傷率を測定した結果を示す。表から、成分富化米粉の平均粒径とでんぷん損傷率が、いずれもコントロール米粉の値よりも低いことが認められた。これは、成分富化玄米の製造を行う加工時に、加圧をする工程があるため、これにより米の密度が高まったことによる。米の密度が高いこと、およびでんぷん損傷率が低いことは、炊飯時のでんぷんの糊化、溶出を抑制し、食味を向上させるのに寄与している。 Table 2 shows the results of measuring the average particle size and starch damage rate of the component-enriched rice flour and the control rice flour. From the table, it was recognized that the average particle diameter and starch damage rate of the component-enriched rice flour were both lower than the value of the control rice flour. This is because the density of rice is increased because there is a step of applying pressure during processing for producing the component-enriched brown rice. The high density of rice and the low starch damage rate contribute to improving the taste by suppressing the gelatinization and elution of starch during cooking.
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