JP2023131522A - Brown rice flour and production method of brown rice flour - Google Patents
Brown rice flour and production method of brown rice flour Download PDFInfo
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Abstract
Description
玄米は栄養価が非常に高い食品であり、滋養食品としても優れている。玄米を粉末状にした玄米粉は、体内での消化吸収がより良好になるとされている。本発明は、胚乳の粒径だけでなく糠の粒径を細かくして玄米粉の平均粒径を小さくするとともに、澱粉損傷度を低く抑えた玄米粉、およびその玄米粉の製造方法に関する。 Brown rice is a food with extremely high nutritional value and is an excellent nutritional food. Brown rice flour, which is made from powdered brown rice, is said to be better digested and absorbed by the body. The present invention relates to brown rice flour that reduces the average particle size of brown rice flour by reducing not only the particle size of endosperm but also the particle size of bran, and the degree of damage to starch is kept low, and a method for producing the brown rice flour.
世界三大穀物である玄米は日本人が太古から食してきた主食としての食文化のみでなく、玄米は日本食品標準成分表に記載のある栄養素だけでも、食物繊維やミネラル、ビタミンなどに富む食材であり、近年ではその栄養素や機能性も注目されており、γ-オリザノールといった機能性に富み、玄米にしか含有しない栄養素も含まれていることから、コメ食、さらには玄米食が望まれているが、一方で食の多様化や、文明が発達し、自動車の普及などもあり、運動しなくなった現代人は昔人から比べると食が細く、玄米食機会や玄米食事量が圧倒的に減少している。ごはん食以外の機会にも玄米の栄養素を摂取できることが期待され、さらには近年では小麦アレルギー患者の増加やグルテンを嫌う健康志向の消費者のニーズもあり、様々な取り組みが行われている。また、一方で、日本の食料自給率はおよそ40%と先進国の中でも特に低いが、米の自給率は実質的に100%であることから米の消費拡大,食料自給率の向上が喫緊の課題である。国としては食料自給率を45%にする目標を持っているが、この目標を達成するためには、米を米飯として消費するだけでは難しく、米粉として加工食品に使用することが望まれる。 Brown rice, one of the world's three major grains, is not only a staple food that the Japanese have eaten since ancient times, but brown rice is also rich in dietary fiber, minerals, vitamins, etc. In recent years, its nutrients and functionality have been attracting attention, and as it is rich in functionality such as γ-oryzanol and contains nutrients that are only found in brown rice, a rice diet and even a brown rice diet are desired. However, due to the diversification of diet, the development of civilization, and the spread of automobiles, modern people who do not exercise anymore have a smaller diet compared to people in the past, and their opportunities to eat brown rice and the amount of brown rice they eat have become overwhelming. is decreasing. It is expected that the nutrients of brown rice can be consumed on occasions other than rice meals, and in recent years, there has been an increase in the number of people with wheat allergies and the needs of health-conscious consumers who dislike gluten, and various efforts are being made to do so. On the other hand, Japan's food self-sufficiency rate is approximately 40%, which is particularly low among developed countries, but since the rice self-sufficiency rate is practically 100%, it is urgent to expand rice consumption and improve the food self-sufficiency rate. This is a challenge. The country has a goal of achieving a food self-sufficiency rate of 45%, but in order to achieve this goal, it is difficult to simply consume rice as cooked rice, and it is desirable to use it as rice flour in processed foods.
米はこのように優れた食品であるが、小麦を主原料とするパンや麺類等の食品の普及がより一層進んできており、米余りの状況が深刻化しており、近年では民間在庫量がおよそ200万トンにものぼる。このため、食料自給率向上の一環として米の消費拡大を目的とした様々な取り組みも行われている。 Rice is such an excellent food, but as foods such as bread and noodles that use wheat as the main ingredient are becoming more and more popular, the situation of rice surplus is becoming more serious, and in recent years private stocks have been decreasing. Approximately 2 million tons. For this reason, various efforts are being made to increase rice consumption as part of efforts to improve food self-sufficiency.
また、我が国においては、国民の米離れから、米農家が減り続けているばかりか、跡継ぎの担い手がなく高齢化に拍車がかかっており、これから高齢によるリタイヤが相次ぐことは必至で、農業従事者を少しでも増やしていくことは喫緊の課題とされている。さらには、水田は農作物の耕作地としての役割のみでなく、水田が持っている洪水緩和機能を利用した災害抑制や被害軽減への貢献、種々の微生物や小動物の生育の場の役割も担ってきたにもかかわらず休耕地が増えることで豊かな自然まで失われてしまうのであるから、適地適作という言葉があるように、我が国の環境条件に適した作物を最大限活用する方法を模索することは非常に有意義である。 Furthermore, in Japan, not only is the number of rice farmers continuing to decrease as the people turn away from rice, but the aging of the population is accelerating due to the lack of successors, and it is inevitable that many people will retire due to old age. It is considered an urgent issue to increase this number even a little. Furthermore, rice paddies not only play the role of cultivated land for crops, but also contribute to disaster prevention and damage mitigation by utilizing their flood mitigation function, and play the role of a breeding ground for various microorganisms and small animals. However, as the amount of fallow land increases, we are also losing our rich natural beauty, so as the saying goes, we need to find ways to maximize the use of crops that are suited to our country's environmental conditions. is very meaningful.
このような背景から、例えば、米を炊飯してご飯として食するのみでなく、米粉(白米を製粉した白米粉、あるいは玄米を製粉した玄米粉)に加工してパンや麺類等の加工食品の原料として利用する方法の開発やそれを利用した商品群の販売が従来より進められている。しかしながら、米粉を原料としたパンや麺類等の加工食品は、小麦粉と同等の食感を得るには至っておらず、ほとんど普及していないのが現状である。 Against this background, for example, rice is not only cooked and eaten as rice, but also processed into rice flour (white rice flour made from milled white rice or brown rice flour made from brown rice) and used to make processed foods such as bread and noodles. The development of methods to use it as a raw material and the sale of products using it have been progressing for some time. However, processed foods such as bread and noodles made from rice flour have not yet achieved the same texture as wheat flour, and are currently not widely used.
つまり、団子や米菓のように、米粉が食品産業に用いられてきた歴史は古いものの、従来の米粉の加工食品への利用においては、含泡状態を積極的に利用した製品を得るための加工方法の提案や思想すらなく、現在の新規用途として利用が検討されている小麦粉の代替、つまりパンや菓子のような含泡食品での利用を考えると十分な技術が構築されている状況ではない。 In other words, although rice flour has a long history of being used in the food industry to make things like dumplings and rice crackers, the traditional use of rice flour in processed foods requires a lot of effort to obtain products that actively utilize the foam-containing state. There are no proposals or ideas for processing methods, and considering the use of wheat flour as a substitute for wheat flour, which is currently being considered as a new use, in other words, for use in foam-containing foods such as bread and confectionery, in a situation where sufficient technology has been established. do not have.
小麦粉と同等の食感が得られない理由の一つとして、米粉は小麦粉と比べてグルテンが含有されていないため、どうしてもベチャついてしまい、それは水分を多く含むことに起因して餅のようにネチャつくことが挙げられる。このため米粉を取り扱う分野では、食品を製造する段階における吸水率を低く抑えることでベチャつき・ネチャつきを抑えようとしてきた。しかしながら、これまで米粉の物性改善に向けて様々な策が講じられてきたとは言え、いずれにおいても改善されたとは言えにくい状況であった。特に玄米粉は、食感や食味の点で白米粉以上に大きな問題がある一方で、高い栄養価と、精白米を原料とする場合と比較して精製のための労力やエネルギーが不要になることによるコスト削減の観点からも、小麦粉の代替に耐えうる品質の玄米粉の開発が期待されている。 One of the reasons why rice flour does not have the same texture as wheat flour is that it does not contain gluten compared to wheat flour, so it tends to become sticky, and because it contains a lot of water, it becomes sticky like rice cake. One example is that it is attached. For this reason, in the field of handling rice flour, efforts have been made to reduce stickiness and stickiness by keeping the water absorption rate low during the food manufacturing stage. However, although various measures have been taken to improve the physical properties of rice flour, it is difficult to say that any improvements have been made. In particular, brown rice flour has more problems than white rice flour in terms of texture and taste, but it also has high nutritional value and requires less labor and energy for refining than when using polished rice as the raw material. From the perspective of cost reduction, there is hope for the development of brown rice flour of a quality that can be used as a substitute for wheat flour.
上述した玄米粉が抱える大きな問題点として、次の2点が挙げられる。
(1)玄米粉の製粉時において、玄米粒の糠部分は細かく粉砕することが非常に難しく、糠が細かく粉砕されずに粗い粒子として残ってしまう。このため、玄米粉を使った食品(パン等)の舌触りが悪いものになっていた。
(2)粗い粒子として残った糠は、細かく粉砕された糠と比較して吸水率が高いため、食品を製造する段階において、より多くの水を吸ってしまう。このため、パン等を焼成した際にベチャつきやネチャつきがあり餅のような食感になっていた。
There are two major problems with the brown rice flour mentioned above:
(1) When milling brown rice flour, it is very difficult to finely grind the bran part of the brown rice grains, and the bran remains as coarse particles without being finely ground. As a result, foods made using brown rice flour (bread, etc.) had a poor texture.
(2) The bran that remains as coarse particles has a higher water absorption rate than finely ground bran, so it absorbs more water during the food manufacturing stage. For this reason, when bread or the like is baked, it becomes sticky or sticky, resulting in a rice cake-like texture.
粗い粒子として残った糠による舌触りの悪さと玄米粉の吸水率の高さを解消するため、製粉時に玄米の粉砕作業を強力に行って糠を細かく粉砕することが考えられる。しかしながら、糠を細かくすることに重点を置いて、粉砕作業を強力に行うと、米の胚乳部分に多く含まれる澱粉がダメージを負って損傷澱粉が増加する。損傷澱粉は水を含みやすくなるため、損傷澱粉が増加すると玄米粉の吸水率が上がることとなる。つまり、粒子の粗い糠が残ることによる吸水率の上昇と、損傷澱粉が増加することによる吸水率の上昇は、トレードオフの関係にある。 In order to resolve the poor texture caused by the bran remaining as coarse particles and the high water absorption rate of brown rice flour, it is conceivable to grind the brown rice vigorously during milling to finely grind the bran. However, if the grinding operation is carried out strongly with emphasis on making the bran finer, the starch, which is abundant in the endosperm of rice, will be damaged and the amount of damaged starch will increase. Damaged starch tends to absorb water, so as damaged starch increases, the water absorption rate of brown rice flour increases. In other words, there is a trade-off between an increase in water absorption due to the presence of coarse grained bran and an increase in water absorption due to an increase in damaged starch.
玄米粉の粒子径に関して、例えば特許文献1には、玄米粉の胚乳組織の平均粒径を100μm以下とする技術が提案されている。特許文献1には、玄米を一定温度の温水に一定時間浸漬処理した後に粉砕することにより、所望の粒子サイズおよび澱粉損傷度で、且つ玄米の有する青臭みを解消した玄米粉を得る技術が開示されている。しかしながら、特許文献1の段落0015には、「本発明の玄米粉は、胚乳組織の平均粒径について特定し、糠部の粒径は特に限定するものではないが、本発明の玄米粉における糠部の粒径は0.2~1mmである」との記載がある。つまり、特許文献1では、糠の粒子を胚乳組織(白米粉)のように、より細かく粉砕することは考慮されておらず、糠の粒子が粗く残ることによる吸水量の上昇についても考慮されておらず、示唆すらされていない。
Regarding the particle size of brown rice flour, for example,
玄米粉を使ってパンを焼成する場合、玄米粉の粒径が細かく澱粉損傷度が低いほど製パン性が向上し、通常は澱粉損傷度がおおよそ4%を越えると製パン適性が低下すると言われている。その一方で、粗い粒子の糠が、玄米粉の粒径の大きさや水を多く含みすぎる原因になることで、玄米粉を使った食品の口当たり、口触りに影響し、不味である原因になっていることに目を向け解決しようとする試みは従来なされていなかった。 When baking bread using brown rice flour, the finer the particle size of brown rice flour and the lower the degree of starch damage, the better the bread-making properties will be, and it is generally said that if the degree of starch damage exceeds approximately 4%, the suitability for bread-making will decrease. It is being said. On the other hand, coarse grains of bran can cause brown rice flour to have a large grain size and contain too much water, which can affect the mouth feel and texture of foods made with brown rice flour and cause them to taste unpleasant. Until now, no attempt had been made to look at what was happening and try to solve it.
本発明は、胚乳の粒径だけでなく糠の粒径を細かくして玄米粉の平均粒径を小さくするとともに、澱粉損傷度を低く抑えることにより、玄米粉を使った食品の食感や食味を向上させることを課題とする。 The present invention improves the texture and flavor of foods using brown rice flour by reducing not only the particle size of the endosperm but also the particle size of the bran to reduce the average particle size of brown rice flour, as well as suppressing the degree of starch damage. The challenge is to improve
本発明の発明者は、上記課題に鑑みて、胚乳の粒径だけでなく糠の粒径を細かくして玄米粉の平均粒径を小さくするとともに、澱粉損傷度を低く抑えた玄米粉の開発を鋭意進めた。その結果、玄米を湿式製粉法により製粉する工程において、玄米を水に浸漬させる前に、玄米粒の表面を覆っていたロウ層の少なくとも一部以上を、玄米粒の表面の全面にわたって均等に除去することにより、澱粉損傷度を低く抑えながら、玄米粒の糠部分を細かく粉砕することが可能になるとの知見を得た。 In view of the above-mentioned problems, the inventor of the present invention has developed brown rice flour that reduces not only the endosperm particle size but also the bran particle size to reduce the average particle size of brown rice flour, and suppresses the degree of starch damage. We worked hard to advance this. As a result, in the process of milling brown rice using the wet milling method, at least a portion of the wax layer covering the surface of the brown rice grain is evenly removed over the entire surface of the brown rice grain before soaking it in water. By doing so, we found that it is possible to finely grind the bran part of brown rice grains while keeping the degree of starch damage low.
本発明は、上述の課題を解決するための手段を以下のように構成している。
すなわち、本発明の玄米粉は、
白米粉および糠粉を含む玄米粉であって、下記の物性を有することを特徴とする。
澱粉損傷度が4%以下、
平均粒径が220μm以下、
飽和状態における含水率が、100g/100g(g-water/g-drymatter)以下(第1の構成)。
The present invention constitutes means for solving the above-mentioned problems as follows.
That is, the brown rice flour of the present invention is
A brown rice flour containing white rice flour and bran flour, which is characterized by having the following physical properties.
Starch damage level is 4% or less,
The average particle size is 220 μm or less,
The water content in a saturated state is 100 g/100 g (g-water/g-drymatter) or less (first configuration).
上記第1の構成において、
目開き250μmの篩を通過した部分に含まれる食物繊維量は、玄米粉100g(水分量10%)あたり1.8g以上であってもよい(第2の構成)
In the first configuration above,
The amount of dietary fiber contained in the portion that passes through a sieve with an opening of 250 μm may be 1.8 g or more per 100 g (moisture content 10%) of brown rice flour (second configuration)
上記第1または第2の構成において、
前記玄米粉の原料である玄米は、
玄米粒の表面を覆っていたロウ層の少なくとも一部以上が、前記玄米粒の表面の全面にわたって均等に除去されており、
歩留まり率が、99.75%から99.0%に仕上げられていてもよい(第3の構成)。
In the first or second configuration above,
The brown rice that is the raw material for the brown rice flour is
At least a portion of the wax layer covering the surface of the brown rice grain is removed evenly over the entire surface of the brown rice grain,
The yield rate may be finished at 99.75% to 99.0% (third configuration).
本発明の玄米粉の製造方法は、
白米粉および糠粉を含む玄米粉の製造方法であって、
歩留まり率が、99.75%から99.0%になるように、玄米粒の表面を覆っていたロウ層の少なくとも一部以上を、前記玄米粒の表面の全面にわたって均等に除去する工程と、
前記ロウ層の少なくとも一部以上が前記玄米粒の表面の全面にわたって均等に除去された玄米を、2時間以上8時間未満、水に浸漬する工程と、
前記水に浸漬した玄米を、澱粉損傷度が4%以下となるように粉砕する工程と、
得られた粉を分級して粒径1mm以上の部分を除去する工程と、
を含んでおり、下記の物性を有する玄米粉を製造する、玄米粉の製造方法。
玄米粉の平均粒径が220μm以下、
飽和状態における含水率が、100g/100g(g-water/g-drymatter)以下、
目開き250μmの篩を通過した部分に含まれる食物繊維量が、玄米粉100g(水分量10%)あたり1.8g以上(第4の構成)。
The method for producing brown rice flour of the present invention includes:
A method for producing brown rice flour including white rice flour and bran flour, the method comprising:
a step of uniformly removing at least a portion of the wax layer covering the surface of the brown rice grain over the entire surface of the brown rice grain so that the yield rate is from 99.75% to 99.0%;
immersing the brown rice from which at least a portion of the wax layer has been uniformly removed over the entire surface of the brown rice grains in water for 2 hours or more but less than 8 hours;
pulverizing the brown rice soaked in the water so that the degree of starch damage is 4% or less;
a step of classifying the obtained powder and removing portions with a particle size of 1 mm or more;
A method for producing brown rice flour, which contains brown rice flour and has the following physical properties.
The average particle size of brown rice flour is 220 μm or less,
The water content in a saturated state is 100 g/100 g (g-water/g-drymatter) or less,
The amount of dietary fiber contained in the portion that passes through a sieve with an opening of 250 μm is 1.8 g or more per 100 g (moisture content 10%) of brown rice flour (fourth configuration).
本発明の玄米粉および玄米粉の製造方法によれば、胚乳の粒径だけでなく糠の粒径を細かくすることができ、玄米粉の平均粒径を小さくするとともに、澱粉損傷度を低く抑えることができる。これにより、玄米粉を使った食品(パン等)の舌触りを良好にすることができ、また、糠がより多くの水を吸ってしまうことを抑制でき、パン等を焼成した際におけるベチャつきネチャつきのある餅のような食感を解消することができる。このため、玄米粉を使った食品の食感や食味を向上させることが可能となる。 According to the brown rice flour and the method for producing brown rice flour of the present invention, not only the particle size of the endosperm but also the particle size of the bran can be made finer, the average particle size of the brown rice flour is made smaller, and the degree of starch damage is kept low. be able to. This makes it possible to improve the texture of foods made with brown rice flour (bread, etc.), and also to prevent the bran from absorbing more water, reducing stickiness and stickiness when baking bread, etc. It can eliminate the sticky rice cake-like texture. Therefore, it is possible to improve the texture and taste of foods using brown rice flour.
以下、本発明にかかる玄米粉および玄米粉の製造方法について詳しく説明する。 Hereinafter, brown rice flour and the method for producing brown rice flour according to the present invention will be explained in detail.
従来、玄米を湿式製粉法によって製粉する際には、玄米粒に十分に吸水させるために、常温の水では長時間(例えば8時間以上)の浸漬を必要とし、雑菌の繁殖を防ぐために流水で常時水を入れ替えながら、手間暇かけて玄米粒を製粉しやすいように柔らかくする必要があった。しかしながら、たとえ十分に吸水させたとしても、硬いロウ層で覆われている玄米は、それが原因で糠部分の粒度が粗くなってしまうという問題があった。 Conventionally, when milling brown rice using the wet milling method, it is necessary to soak it in room temperature water for a long time (for example, 8 hours or more) in order to make the brown rice grains absorb enough water, and to prevent the proliferation of bacteria, it must be soaked in running water. It was necessary to constantly replace the water and spend time and effort to soften the brown rice grains so that they could be easily milled. However, even if sufficient water is absorbed, brown rice is covered with a hard wax layer, which causes the problem that the grain size of the bran portion becomes coarse.
玄米粒の表面を覆っているロウ層とは、玄米粒の最も外側に位置する撥水性のワックス(ロウ)を有する果皮表面のクチクラ層をいう。玄米粒は、容易に発芽しないようにするため、水の浸入を防いでいる硬くて防水性の高いロウ層に覆われている。 The wax layer covering the surface of brown rice grains refers to the cuticle layer on the surface of the pericarp that has water-repellent wax (wax) located at the outermost part of the brown rice grains. Brown rice grains are covered with a hard, highly waterproof wax layer that prevents water from penetrating to prevent them from germinating easily.
玄米の吸水を早めるため、玄米の表面に予め傷をつける方法も提案されている。しかしながら、この方法は鋭利な先端を持つ刃のようなもので玄米表面を裂くように傷をつけるものである。この方法では、吸水は早くなるものの、ロウ層は削られず残っており、ロウ層が硬いままなので、製粉にした際に糠部分が粗くなっていた。 In order to speed up the water absorption of brown rice, a method has also been proposed in which the surface of brown rice is scratched in advance. However, this method uses something like a blade with a sharp tip to tear the surface of brown rice. Although water absorption is faster with this method, the wax layer is not scraped and remains hard, so the bran portion becomes coarse when milled.
また、浸漬工程における長時間の玄米の浸漬は、どうしても雑菌の繁殖の要因となり、玄米および浸漬工程で発生する排水の腐敗という問題も生じていた。さらには、大量の排水による環境負荷や無駄なエネルギーの使用という観点でも望ましくない状況であった。 In addition, soaking brown rice for a long time in the soaking process inevitably causes the proliferation of various bacteria, which also causes the problem of spoilage of the brown rice and wastewater generated during the soaking process. Furthermore, the situation was undesirable from the standpoint of environmental burden due to large amounts of wastewater and wasteful use of energy.
そのうえ、国産玄米に農薬が残留していることは稀ではあるが、消費者が残留農薬を懸念して玄米粉を嫌厭する問題も生じていた。それに対応して製粉メーカーが全ての玄米の残留農薬の検査を実施することは非現実的であり、玄米粉の全ての原料に対して随時検査することはコストアップにつながり、これによる玄米粉の価格の上昇が玄米粉の普及を妨げるという問題もあった。 Furthermore, although it is rare for domestic brown rice to contain pesticide residue, there was a problem in which consumers disliked brown rice flour due to concerns about pesticide residue. Correspondingly, it is unrealistic for flour manufacturers to test all brown rice flour for pesticide residue, and testing all raw materials for brown rice flour from time to time will lead to increased costs. There was also the problem that rising prices were hindering the spread of brown rice flour.
これらの問題を解決するために本発明では、玄米を水に浸漬させる前に、ロウ層を一部以上除去するというアプローチを取った。 In order to solve these problems, the present invention takes the approach of removing at least a portion of the wax layer before soaking the brown rice in water.
本発明にかかる玄米粉は、玄米を湿式製粉法により製粉する工程において、玄米を水に浸漬させる前に、玄米粒の表面を覆っていたロウ層の少なくとも一部以上を、玄米粒の表面の全面にわたって均等に除去している。このため、澱粉損傷度を低く抑えながら、玄米粒の糠部分を細かく粉砕することが可能になる。 The brown rice flour of the present invention is produced by removing at least a portion of the wax layer covering the surface of the brown rice grain before soaking the brown rice in water in the step of milling the brown rice using a wet milling method. It is removed evenly over the entire surface. Therefore, it becomes possible to finely grind the bran portion of brown rice grains while keeping the degree of starch damage low.
従来の玄米粉であれば、玄米粒の糠部分が硬いロウ層で覆われたままで水に浸漬し、粉砕作業を行うので、湿式製粉法によって製粉しても硬いロウ層が残っているため糠部分が細かく粉砕されず、糠の粒径が大きくなる。一方、硬いロウ層を玄米粒の表面の全面にわたって均等に一部以上除去することにより、浸漬によって玄米の表皮の糠層(特に皮部分)が柔化する。そして粉砕時には、柔化しない硬いロウ層が邪魔をしないために、玄米粒の粉砕が容易となり、胚乳部分のみでなく、糠部分も細かく粉砕される。
本発明の玄米粉は、玄米粒において最も雑菌の付着が多い表面のロウ層が均等に一部以上除去されているので、浸漬工程における初発の菌数が少なくなるとともに、玄米粒の吸水を妨げる防水性のロウ層の一部以上が除去されているので、飽和点まで吸水させるための浸漬時間が大幅に減少され、雑菌の繁殖や環境負荷、さらには生産性の効率の観点からとても好ましい。
さらには、本発明の玄米粉は、玄米粒において農薬の付着が心配となる表面のロウ層が均等に一部以上除去されているので、残留農薬の心配がなくなり、消費者懸念の観点からもとても好ましい。
With conventional brown rice flour, the bran part of the brown rice grains is soaked in water and pulverized while still being covered with a hard wax layer, so even if milled using the wet milling method, the hard wax layer remains and the bran remains. The parts are not finely ground and the grain size of the bran becomes large. On the other hand, by removing at least a portion of the hard wax layer evenly over the entire surface of the brown rice grain, the bran layer (particularly the skin part) of the epidermis of the brown rice is softened by soaking. During pulverization, the hard wax layer that does not soften does not get in the way, making it easier to pulverize brown rice grains, and not only the endosperm part but also the bran part is finely pulverized.
In the brown rice flour of the present invention, more than a portion of the wax layer on the surface of brown rice grains, where the most bacteria adhere to, is evenly removed, so the number of bacteria that initially appears during the soaking process is reduced, and the brown rice grains are prevented from absorbing water. Since at least a portion of the waterproof wax layer has been removed, the soaking time required to absorb water to the saturation point is significantly reduced, which is very desirable from the viewpoint of bacterial growth, environmental burden, and productivity efficiency.
Furthermore, the brown rice flour of the present invention has more than a portion of the wax layer on the surface of brown rice grains, which is a concern for pesticides adhering, removed evenly, so there is no need to worry about pesticide residue, and from the perspective of consumer concerns. Very desirable.
また、糠部分が従来よりも比較的容易に細かく粉砕されることにより、粉砕作業の強度を下げることができ、米の胚乳部分に多く含まれる澱粉が受けるダメージを減らし、澱粉損傷度を抑制することができる。このため、従来困難であった、糠の粒子を細かくすることと、澱粉損傷度を抑制することの両立が可能となる。 Additionally, because the bran part is finely ground relatively easily compared to conventional methods, the intensity of the grinding work can be lowered, reducing damage to starch, which is abundant in the endosperm of rice, and suppressing the degree of starch damage. be able to. Therefore, it becomes possible to simultaneously reduce the size of bran particles and suppress the degree of damage to starch, which has been difficult in the past.
本発明にかかる玄米粉では、澱粉損傷度は4%以下が好ましく、3%以下であることがより好ましい。澱粉損傷度は、AACC法76-31.01に適合した「損傷澱粉分析キット(K-SDAM)」(Megazyme社製)を用いた酵素法にて測定している。 In the brown rice flour according to the present invention, the degree of starch damage is preferably 4% or less, more preferably 3% or less. The degree of starch damage is measured by an enzymatic method using a "damaged starch analysis kit (K-SDAM)" (manufactured by Megazyme) that complies with AACC method 76-31.01.
澱粉損傷度が高いと吸水率が高くなり、例えばパン等の食品を製造する場合に、出来上がりの食品がネチャつく。澱粉損傷度を4%以下にすることにより、パン等を製造した際におけるネチャついた餅のような食感を解消することができる。このため、玄米粉を使った食品の食感や食味を向上させることが可能となる。 If the degree of starch damage is high, the water absorption rate will be high, and for example, when manufacturing foods such as bread, the finished food will become sticky. By controlling the degree of starch damage to 4% or less, it is possible to eliminate the sticky rice cake-like texture when producing bread or the like. Therefore, it is possible to improve the texture and taste of foods using brown rice flour.
本発明にかかる玄米粉では、平均粒径は220μm以下が好ましい。平均粒径を求める際における粒度分布測定は、JIS1629「ファインセラミックス原料のレーザー回折・散乱法による粒子径測定方法」に準拠して噴射式乾式測定ユニットを用いて測定している。 The brown rice flour according to the present invention preferably has an average particle size of 220 μm or less. Particle size distribution measurement in determining the average particle size is performed using a spray dry measuring unit in accordance with JIS 1629 "Method for measuring particle size of fine ceramic raw materials by laser diffraction/scattering method."
従来の玄米粉であれば、糠部分が硬いロウ層で覆われているので、糠部分が細かく粉砕されず、粒径が大きくなる。本発明では、硬いロウ層の少なくとも一部以上(つまりロウ層の一部から全部)が均等に除去されているので玄米の表皮が柔らかく、糠部分が細かく粉砕されるので玄米粉の平均粒径が従来よりも小さくなる。このため、玄米粉を使った食品(パン等)の舌触りを良好にすることができる。 With conventional brown rice flour, the bran part is covered with a hard wax layer, so the bran part is not finely ground and the particle size becomes large. In the present invention, at least a part or more of the hard wax layer (that is, part to all of the wax layer) is evenly removed, so the outer skin of brown rice is soft, and the bran is finely ground, so the average particle size of the brown rice flour is is smaller than before. Therefore, it is possible to improve the texture of foods (bread, etc.) using brown rice flour.
本発明にかかる玄米粉では、飽和状態における含水率が、100g/100g(g-water/g-drymatter)以下であることが好ましい。 The brown rice flour according to the present invention preferably has a moisture content of 100 g/100 g (g-water/g-drymatter) or less in a saturated state.
本発明では、硬いロウ層の少なくとも一部以上から全てが均等に除去されているため、玄米の表皮が柔らかく、糠部分が細かく粉砕される。大きい糠粉では、細胞壁も破砕されずに残っている状態なので、例えればスポンジのように細胞同士の隙間に水分を蓄えてしまう。これに対して本発明の玄米粉では糠が細かくなるため、細胞間に余分な水分が保持されにくい。このため、パン等を焼成した際にベチャつきやネチャつきのある餅のような食感になることを抑制することができる。 In the present invention, since at least a portion of the hard wax layer is evenly removed, the outer skin of brown rice is soft and the bran portion is finely ground. In large bran flour, the cell walls remain unbroken, so water accumulates in the spaces between the cells, like a sponge. On the other hand, in the brown rice flour of the present invention, since the bran is fine, it is difficult to retain excess water between the cells. Therefore, when baking bread or the like, it is possible to prevent the texture from becoming sticky or sticky, like rice cake.
本発明にかかる玄米粉では、目開き250μmの篩を通過した部分に含まれる食物繊維量が、玄米粉100g(水分量10%)あたり1.8g以上であることが好ましく、さらには2.0g以上であることがより好ましい。言い換えると、分級して粒径250μm以下の部分に含まれる食物繊維量が、玄米粉100g(水分量10%)あたり1.8g以上、さらには2.0g以上であることが好ましい。 In the brown rice flour according to the present invention, the amount of dietary fiber contained in the portion that passes through a sieve with an opening of 250 μm is preferably 1.8 g or more per 100 g (moisture content 10%) of brown rice flour, and more preferably 2.0 g. It is more preferable that it is above. In other words, it is preferable that the amount of dietary fiber contained in the classified portion with a particle size of 250 μm or less is 1.8 g or more, more preferably 2.0 g or more per 100 g (moisture content 10%) of brown rice flour.
本発明では、糠部分が細かく粉砕されるので平均粒径が従来よりも小さくなり、これにより、目開き250μmの篩で分級した粒径250μm以下の部分に含まれる食物繊維量が従来の玄米粉よりも増加する。従来の玄米粉では、多くの白米粉は、目開き250μmの篩を通過できるが、多くの糠粉は目開き250μmの篩を通過できなかった。つまり、粒径250μmは、白米粉と糠粉の境界付近であった。このため従来は、目開き250μmの篩で分級した網下の粉に含まれる粉には白米粉が多く含まれ、糠粉は少なかった。これに対して本発明では、糠部分が細かく粉砕されるので、目開き250μmの篩で分級した網下の粉に含まれる糠粉が従来の玄米粉よりも増加する。糠粉には白米粉よりも食物繊維が多く含まれている。このため、目開き250μmの篩を通過した部分に含まれる食物繊維量が従来の玄米粉よりも増加する。 In the present invention, since the bran part is finely ground, the average particle size is smaller than that of the conventional method, and as a result, the amount of dietary fiber contained in the part with a particle size of 250 μm or less, which is classified using a sieve with an opening of 250 μm, is lower than that of conventional brown rice flour. increases more than Regarding conventional brown rice flour, most white rice flour can pass through a sieve with an opening of 250 μm, but most rice bran cannot pass through a sieve with an opening of 250 μm. In other words, the particle size of 250 μm was near the boundary between polished rice flour and bran flour. For this reason, conventionally, the powder contained in the flour classified using a sieve with an opening of 250 μm contained a large amount of polished rice flour and a small amount of bran flour. On the other hand, in the present invention, since the bran portion is finely pulverized, the amount of bran powder contained in the powder under the sieve, which is classified using a sieve with an opening of 250 μm, is increased compared to conventional brown rice flour. Bran flour contains more dietary fiber than white rice flour. Therefore, the amount of dietary fiber contained in the portion that passes through a sieve with an opening of 250 μm increases compared to conventional brown rice flour.
本発明にかかる玄米粉の原料である玄米は、玄米粒の表面を覆っていたロウ層の少なくとも一部以上から全てが、玄米粒の表面の全面にわたって均等に除去されており、歩留まり率が、99.75%から99.0%に仕上げられていることが好ましい。硬いロウ層が玄米粒の表面の全面にわたって均等に除去されていれば、ロウ層の全てが除去されていなくとも(歩留まり率99%)、ロウ層の一部以上が除去されていれば(歩留まり率99.75%~99%)、玄米の表皮が十分柔らかくなり、糠部分を細かく粉砕することができる。 In the brown rice that is the raw material for the brown rice flour according to the present invention, at least a part or more of the wax layer covering the surface of the brown rice grain has been uniformly removed over the entire surface of the brown rice grain, and the yield rate is Preferably, the finish is from 99.75% to 99.0%. If the hard wax layer is removed evenly over the entire surface of the brown rice grain, even if not all of the wax layer is removed (yield rate 99%), if at least part of the wax layer is removed (yield rate (99.75% to 99%), the skin of brown rice becomes sufficiently soft and the bran can be finely ground.
本発明にかかる玄米粉の製造方法では、玄米粒の表面を覆っていたロウ層の少なくとも一部以上から全てを、玄米粒の表面の全面にわたって均等に除去する工程行う。この工程において、歩留まり率は、99.75%から99.0%に仕上げられることが好ましい。 In the method for producing brown rice flour according to the present invention, at least part or all of the wax layer covering the surface of the brown rice grain is removed uniformly over the entire surface of the brown rice grain. In this step, the yield rate is preferably 99.75% to 99.0%.
ロウ層の少なくとも一部以上が玄米粒の表面の全面にわたって均等に除去された玄米は、2時間以上8時間未満、好ましくは3時間以上6時間未満、より好ましくは3時間以上4時間未満、水に浸漬する。硬いロウ層を玄米粒の表面の全面にわたって均等に一部以上除去することにより、ロウ層を除去しない従来の湿式製粉法における浸漬時間(例えば8時間以上)よりも短い2時間以上8時間未満の浸漬によって、玄米の表皮の糠層(特に皮部分)が柔化する。そして粉砕時には、柔化しない硬いロウ層が邪魔をしないために、玄米粒の粉砕が容易となり、糠部分が細かく粉砕される。 Brown rice from which at least a portion of the wax layer has been evenly removed over the entire surface of the brown rice grain is heated in water for at least 2 hours and less than 8 hours, preferably for at least 3 hours and less than 6 hours, and more preferably for at least 3 hours and less than 4 hours. Soak in. By removing at least a portion of the hard wax layer evenly over the entire surface of brown rice grains, the soaking time is shorter than 2 hours or more and less than 8 hours, which is shorter than the soaking time (for example, 8 hours or more) in the conventional wet milling method that does not remove the wax layer. Soaking softens the bran layer (especially the skin part) of the brown rice skin. During pulverization, the hard wax layer that does not soften does not get in the way, making it easier to pulverize brown rice grains and finely pulverize the bran portion.
水に浸漬した玄米は、澱粉損傷度が4%以下となるように粉砕する。糠層も含めて細かい粒子を得ようと粉砕強度を上げると、澱粉損傷度は上がる。このため、一般に製パン性等を損ねないとされる澱粉損傷度4%以下、さらに好ましくは澱粉損傷度3%以下で粉砕作業を完了させることが好ましい。 The brown rice soaked in water is pulverized so that the degree of starch damage is 4% or less. If the crushing intensity is increased to obtain finer particles including the bran layer, the degree of starch damage will increase. For this reason, it is preferable to complete the grinding operation at a starch damage level of 4% or less, which is generally considered not to impair bread-making properties, and more preferably at a starch damage level of 3% or less.
粉砕作業で得られた粉は、分級して粒径1mm以上の部分を除去する。 The powder obtained in the grinding operation is classified to remove particles with a particle size of 1 mm or more.
以上の工程を含む製造方法で得られた玄米粉は、下記の物性を有することが好ましい。
・玄米粉の平均粒径が220μm以下、
・飽和状態における含水率が、乾燥状態の玄米粉100gに対して水100g以下、つまり100g/100g(g-water/g-drymatter)以下、
・分級して粒径250μm以下の部分に含まれる食物繊維量が、玄米粉100g(水分量10%)あたり1.8g以上。
The brown rice flour obtained by the production method including the above steps preferably has the following physical properties.
・The average particle size of brown rice flour is 220 μm or less,
・The moisture content in a saturated state is 100g of water or less per 100g of dry brown rice flour, that is, 100g/100g (g-water/g-drymatter) or less,
・The amount of dietary fiber contained in the part with a particle size of 250 μm or less after classification is 1.8 g or more per 100 g (moisture content 10%) of brown rice flour.
本発明にかかる玄米粉および玄米粉の製造方法によれば、糠部分が従来よりも比較的容易に細かく粉砕されることにより、粉砕作業の強度を下げることができ、米の胚乳部分に多く含まれる澱粉が受けるダメージを減らし、澱粉損傷度を抑制することができる。このため、従来困難であった、糠の粒子を細かくすることと、澱粉損傷度を抑制することの両立が可能となる。
このため、本発明では、澱粉損傷度が4%以下(好ましくは3%以下)で粉砕作業を停止することにより、玄米粉の平均粒径が220μm以下(好ましくは210μm以下。従来は220μm超)、飽和状態における含水率が100g/100g(g-water/g-drymatter)以下(従来は100g超/100g(g-water/g-drymatter))、分級して粒径250μm以下の部分に含まれる食物繊維量が、玄米粉100g(水分量10%)あたり1.8g以上(好ましくは2.0g以上。従来は1.8g未満)とすることができる。
これにより、従来の玄米粉を使用した場合と比較して、玄米粉を使った食品(パン等)の舌触りを良好にすることができ、また、糠がより多くの水を吸ってしまうことを抑制でき、パン等を焼成した際におけるベチャつきネチャつきのある餅のような食感を解消することができる。このため、従来の玄米粉を使った場合よりも、玄米粉を使った食品の食感や食味を向上させることが可能となる。
According to the brown rice flour and the method for producing brown rice flour according to the present invention, the bran part is finely ground relatively easily compared to the conventional method, so that the intensity of the grinding operation can be lowered, and the bran part is contained in large amounts in the endosperm part of rice. It is possible to reduce the damage that starch receives and suppress the degree of starch damage. Therefore, it becomes possible to simultaneously reduce the size of bran particles and suppress the degree of damage to starch, which has been difficult in the past.
Therefore, in the present invention, by stopping the grinding operation when the degree of starch damage is 4% or less (preferably 3% or less), the average particle size of brown rice flour is 220 μm or less (preferably 210 μm or less; conventionally more than 220 μm). , the water content in the saturated state is 100g/100g (g-water/g-drymatter) or less (conventionally more than 100g/100g (g-water/g-drymatter)), and it is classified and is included in the part with a particle size of 250 μm or less. The amount of dietary fiber can be 1.8 g or more (preferably 2.0 g or more, conventionally less than 1.8 g) per 100 g of brown rice flour (moisture content 10%).
This allows foods made with brown rice flour (bread, etc.) to have a better texture than when using conventional brown rice flour, and also prevents the bran from absorbing more water. It is possible to suppress the stickiness and stickiness of rice cake-like texture when baking bread or the like. Therefore, it is possible to improve the texture and taste of foods using brown rice flour, compared to when conventional brown rice flour is used.
[実施例]
次に、本発明の具体的な効果を実施例と比較例とを対比させて詳しく説明する。なお、以下に述べる実施例は本発明を具体化した一例に過ぎず、本発明の技術的範囲を限定するものでない。
[Example]
Next, specific effects of the present invention will be explained in detail by comparing examples and comparative examples. Note that the embodiments described below are merely examples embodying the present invention, and do not limit the technical scope of the present invention.
[湿式製粉]
玄米粉の物性を比較するために、下記の表1に示すように、玄米のロウ層除去率(歩留まり率)、および湿式製粉の浸漬工程の条件(浸漬時間、浸漬温度)を変えて玄米粉を得た。試料(1)(2)は比較例である。試料(3)(4)(5)は本発明の実施例であり、それぞれロウ層除去率(歩留まり率)が異なっている。試料(1)~(5)の原料として、同産年・同産地・同品種である長野県産コシヒカリ(令和3年産)の玄米100gをそれぞれ用いた。
[Wet milling]
In order to compare the physical properties of brown rice flour, as shown in Table 1 below, brown rice flour was prepared by changing the wax layer removal rate (yield rate) and wet milling process conditions (soaking time, soaking temperature). I got it. Samples (1) and (2) are comparative examples. Samples (3), (4), and (5) are examples of the present invention, and each has a different wax layer removal rate (yield rate). As raw materials for samples (1) to (5), 100 g of brown rice of Koshihikari (produced in 2021) from Nagano Prefecture, which is the same production year, same production area, and same variety, was used.
試料(1)は比較用の未加工玄米であり、ロウ層除去は行っていない。製粉前の浸漬工程における条件は、従来の一般的な湿式製粉における浸漬時間(8時間)および浸漬温度(20℃)である。 Sample (1) is unprocessed brown rice for comparison, and the wax layer has not been removed. The conditions in the dipping step before milling are the dipping time (8 hours) and dipping temperature (20° C.) in conventional general wet milling.
試料(2)は比較用として特開2015-42149号(特許文献1)の実施例に記載された温水処理を行った未加工玄米であり、ロウ層除去は行っていない。製粉前の浸漬工程における条件は、従来の一般的な湿式製粉における浸漬時間より短い浸漬時間(3時間)であるが、浸漬温度は一般的な浸漬温度(20℃)よりも高い浸漬温度(60℃)である。 Sample (2) is unprocessed brown rice that has been subjected to the hot water treatment described in the example of JP-A-2015-42149 (Patent Document 1) for comparison, and the wax layer has not been removed. The conditions for the soaking process before milling are a shorter soaking time (3 hours) than the soaking time in conventional general wet milling, but a higher soaking temperature (60°C) than the general soaking temperature (20°C). ℃).
試料(3)は玄米表面のロウ層を全て除去した玄米である。試料(3)では、玄米粒の表面を覆っていたロウ層の全てを、玄米粒の表面の全面にわたって均等に除去している。つまり、玄米粒の表面にムラ状にロウ層が残っていない状態である。ロウ層の含有率は玄米の重量の1%であり、ロウ層の全てを除去するため、試料(3)の精米歩留まり率は99%である。 Sample (3) is brown rice from which all the wax layer on the surface of brown rice has been removed. In sample (3), all of the wax layer covering the surface of the brown rice grain was removed evenly over the entire surface of the brown rice grain. In other words, there is no uneven wax layer left on the surface of the brown rice grains. The content of the wax layer is 1% of the weight of brown rice, and since all of the wax layer is removed, the rice milling yield rate of sample (3) is 99%.
ここで、玄米の表面がムラ剥離であると、硬いロウ層がのこり、粉砕時に粗い糠ができてしまう。ムラ剥離とは、例えば、略ラグビーボール状の楕円体形状である玄米粒の側面部のみ厚く削られ、少なくとも表皮のみならず、果皮の相当部分が除かれ(精米機によっては胚乳部まで深く削られる場合がある)、玄米粒のロウ層はほとんど除去されずに残るような状態である。よって、玄米表面を薄く、かつ均等に削り取ることが非常に重要である。そのため、本出願人による特許第6850526号の段落(0064)に記載の内容に準じて精米機を改造し、その精米機を用いて試料(3)~(5)のロウ層除去加工を行い、玄米の表面を覆っていたロウ層の少なくとも一部以上から全てがなく、玄米粒の表面全面にわたって糠層がむら剥離されていない試料(ただし、果皮がすべて除去されたものを除く)を得た。 Here, if the surface of brown rice is unevenly peeled, a hard wax layer remains and a coarse bran is formed during grinding. Uneven peeling means, for example, that only the sides of brown rice grains, which are approximately rugby ball-shaped ellipsoids, are shaved off thickly, and at least not only the epidermis but also a considerable part of the pericarp is removed (depending on the rice milling machine, it may be deeply scraped to the endosperm). ), the wax layer of the brown rice grains remains almost unremoved. Therefore, it is very important to scrape off the surface of brown rice thinly and evenly. Therefore, a rice polishing machine was modified according to the content described in paragraph (0064) of Patent No. 6850526 by the present applicant, and wax layer removal processing was performed on samples (3) to (5) using the rice milling machine. A sample was obtained in which at least part of the wax layer covering the surface of the brown rice was removed, and the bran layer was not peeled off unevenly over the entire surface of the brown rice grain (excluding those in which the pericarp was completely removed). .
試料(3)の製粉前の浸漬工程における条件は、従来の一般的な湿式製粉における浸漬時間より短い浸漬時間(3時間)であるが、浸漬温度は従来の一般的な浸漬温度(20℃)と同じ浸漬温度(20℃)である。 The conditions for the soaking process before milling for sample (3) are a shorter soaking time (3 hours) than the soaking time in conventional general wet milling, but the soaking temperature is the same as the conventional general soaking temperature (20°C). The immersion temperature is the same (20°C).
試料(4)は玄米表面のロウ層を半分除去した玄米である。試料(4)では、玄米粒の表面を覆っていたロウ層の半分を、玄米粒の表面の全面にわたって均等に除去している。言い換えると、玄米粒の表面においてロウ層が全て除去された部分や、ほとんど除去されていない部分が残るようなムラ状ではなく、玄米粒の表面の全面にわたって均等にロウ層の半分を除去している。ロウ層の半分を除去するため、試料(4)の精米歩留まり率は99.5%である。 Sample (4) is brown rice with half of the wax layer on the surface of the brown rice removed. In sample (4), half of the wax layer covering the surface of the brown rice grain was removed evenly over the entire surface of the brown rice grain. In other words, half of the wax layer is removed evenly over the entire surface of the brown rice grain, rather than unevenly where the entire wax layer is removed or where it is barely removed. There is. Since half of the wax layer was removed, the milling yield rate of sample (4) was 99.5%.
試料(4)の製粉前の浸漬工程における条件は、試料(3)と同様の浸漬時間(3時間)と浸漬温度(20℃)である。 The conditions for the immersion step before milling sample (4) were the same immersion time (3 hours) and immersion temperature (20° C.) as for sample (3).
試料(5)は玄米表面のロウ層を1/4除去した玄米である。試料(5)では、玄米粒の表面を覆っていたロウ層の1/4を、玄米粒の表面の全面にわたって均等に除去している。言い換えると、玄米粒の表面においてロウ層が全て除去された部分や、ほとんど除去されていない部分が残るようなムラ状ではなく、玄米粒の表面の全面にわたって均等にロウ層の1/4を除去している。ロウ層の1/4を除去するため、試料(5)の精米歩留まり率は99.75%である。 Sample (5) is brown rice with 1/4 of the wax layer on the surface of the brown rice removed. In sample (5), 1/4 of the wax layer covering the surface of the brown rice grain was removed evenly over the entire surface of the brown rice grain. In other words, 1/4 of the wax layer is removed evenly over the entire surface of the brown rice grain, rather than unevenly where the entire wax layer has been removed or where it has hardly been removed. are doing. Since 1/4 of the wax layer was removed, the milling yield rate of sample (5) was 99.75%.
試料(5)の製粉前の浸漬工程における条件は、試料(3)(4)と同様の浸漬時間(3時間)と浸漬温度(20℃)である。 The conditions in the immersion step before milling for sample (5) were the same immersion time (3 hours) and immersion temperature (20° C.) as for samples (3) and (4).
以上の条件で調整した試料(1)~(5)に対して脱水処理を行い、余剰の水分を除去した。なお、脱水処理の方法は、特に限定されず、玄米粒表面に残った余剰の水分を除去できればよく、例えば本実施例では、紙タオルで拭い余剰の水分を除去したが、家庭用の脱水機にかけるなど余剰の水分を除去できればよい。 Samples (1) to (5) prepared under the above conditions were subjected to dehydration treatment to remove excess water. The method of dehydration treatment is not particularly limited, as long as it can remove excess moisture remaining on the surface of brown rice grains.For example, in this example, excess moisture was removed by wiping with a paper towel, but a household dehydrator may be used. It would be better if you could remove the excess water by pouring it over the water.
浸漬・脱水を行った試料(1)~(5)の玄米をハイスピードミルHS-20(ラボネクト株式会社製)で45秒間粉砕し、玄米粉を得た。糠層も含めて細かい粒子を得ようと粉砕強度を上げると、澱粉損傷度は上がり、澱粉損傷度を上げないために粉砕強度を抑えると、糠層も含めて粗い粒子になってしまうという関係がある。このため、一般に製パン性等を損ねないとされる澱粉損傷度4%以下、さらに好ましくは澱粉損傷度3%以下で粉砕作業を完了させることが重要である。澱粉損傷度が所定の割合(ここでは上限4%)になるところで粉砕を終了できればよい。 The soaked and dehydrated brown rice samples (1) to (5) were ground for 45 seconds in a high-speed mill HS-20 (manufactured by Labnect Co., Ltd.) to obtain brown rice flour. If you increase the crushing strength to obtain finer particles including the bran layer, the degree of starch damage will increase, and if you reduce the crushing strength to avoid increasing the degree of starch damage, you will end up with coarse particles including the bran layer. There is. For this reason, it is important to complete the grinding operation at a starch damage level of 4% or less, which is generally considered not to impair bread-making properties, and more preferably at a starch damage level of 3% or less. It is sufficient if the pulverization can be completed when the degree of starch damage reaches a predetermined ratio (in this case, the upper limit is 4%).
粉砕を完了した玄米粉は、水分10%になるまで乾燥させた。 The milled brown rice flour was dried until the moisture content was 10%.
[玄米粉の測定]
以上の湿式製粉工程を経て得られた、従来の玄米粉である試料(1)(2)と、本発明の実施例である試料(3)~(5)に対して、以下の項目について測定を行った。
・澱粉損傷度
・目開き1mmの篩で分級した網下の粉の粒度(平均粒度)
・目開き250μmの篩で分級した網下の粉の食物繊維量
・玄米粉の飽和含水率
・脂肪酸度(加工直後と15日経過後)
図1には、従来の玄米粉および本発明の実施例にかかる玄米粉のそれぞれの物性を示している。
[Measurement of brown rice flour]
The following items were measured for samples (1) and (2), which are conventional brown rice flour, and samples (3) to (5), which are examples of the present invention, obtained through the above wet milling process. I did it.
・Degree of starch damage ・Particle size of the powder under the sieve classified with a 1 mm sieve (average particle size)
・Amount of dietary fiber in flour classified with a 250μm sieve ・Saturated moisture content and fatty acid content of brown rice flour (immediately after processing and after 15 days)
FIG. 1 shows the physical properties of conventional brown rice flour and brown rice flour according to an example of the present invention.
[澱粉損傷度]
図1に示すように、従来の玄米粉である試料(1)(2)は、澱粉損傷度がおおよそ4%に達している。通常は澱粉損傷度がおおよそ4%(4.0%~4.1%程度)を越えると製パン適性が低下すると言われている。試料(1)(2)では、これ以上粉砕を行うと澱粉損傷度が4%(4.0%~4.1%程度)を超えてしまうこととなり、玄米粉の品質上における限界まで粉砕しているにも関わらず、糠層は粗いままである。これに対して、本発明の実施例である試料(3)~(5)では、澱粉損傷度が4%未満である。試料(3)~(5)の澱粉損傷度は、それぞれ1.48、1.50、1.58であり、さらに細かく粉砕できる余地があるにもかかわらず、糠層が非常に細かく粉砕されている。
[Starch damage degree]
As shown in FIG. 1, samples (1) and (2), which are conventional brown rice flour, have a starch damage level of approximately 4%. It is generally said that when the degree of starch damage exceeds approximately 4% (approximately 4.0% to 4.1%), bread-making suitability decreases. For samples (1) and (2), if further pulverization was performed, the degree of starch damage would exceed 4% (approximately 4.0% to 4.1%); Despite this, the bran layer remains coarse. On the other hand, in samples (3) to (5), which are examples of the present invention, the degree of starch damage is less than 4%. The degree of starch damage for samples (3) to (5) was 1.48, 1.50, and 1.58, respectively, indicating that the bran layer was ground very finely even though there was room for finer grinding. There is.
試料(3)~(5)では、硬いロウ層が一部除去されているので玄米の表皮が柔らかく、製粉時のダメージが抑えられている。 In samples (3) to (5), part of the hard wax layer was removed, so the surface of the brown rice was soft and damage during milling was suppressed.
澱粉損傷度は、AACC法76-31.01に適合した「損傷澱粉分析キット(K-SDAM)」(Megazyme社製)を用いた酵素法にて測定した。測定原理を以下、簡単に説明する。 The degree of starch damage was measured by an enzymatic method using a "damaged starch analysis kit (K-SDAM)" (manufactured by Megazyme) that complies with AACC method 76-31.01. The measurement principle will be briefly explained below.
試料にα-アミラーゼを作用させ損傷澱粉をマルトオリゴ糖及び、α-限界デキストリンが生成される。α-アミラーゼは澱粉を分解する酵素の一つであるが、本法で用いるカビα-アミラーゼは、損傷を受けていない澱粉の破壊を最小限に抑えながら、損傷澱粉をほぼ完全に分解できるように設計されている。分解生成物を最終的にブドウ糖まで分解し、このブドウ糖をGOPOD法により定量する。具体的には、
・試験管に玄米粉100mgをはかり入れ40℃で5分間あらかじめ予熱する。
・玄米粉100mgが入った試験管に、同様に40度で5分間あらかじめ予熱しておいたα-アミラーゼ溶液(50U/ml)1mlを加え、40℃で10分間反応させる。
・希硫酸溶液(0.2%v/v)8mlを加えて前記反応を止めた後、ワットマン定性ろ紙No.1で濾過し、粗抽出液を得る。
・粗抽出液0.1mlを新しい試験管に移し、これにアミログルコシダーゼ溶液(2U/ml)0.1mlを加え、40℃で10分間反応させる。
・次に4mlのGOPOD試液を加え、40℃で20分間反応させる。
・該反応液の吸光度を波長510nmで測定した。
・測定結果について、StarchDamageAssayKitの取扱説明書に記載の下記式を用いて、澱粉損傷度を算出した。
・なお、ブランクの吸光度は、粗抽出液および、アミログルコシダーゼ溶液(2U/ml)の代わりに酢酸緩衝液(100mM、pH5.0、塩化カルシウム(5mM)含有)を0.2ml加えたものを用いた。
澱粉損傷度(%)=(試料の吸光度-ブランクの吸光度)×(150÷50μg/mlグルコース標準液の吸光度)÷玄米粉の重量(mg)×8.1
α-Amylase is applied to the sample to convert damaged starch into maltooligosaccharides and α-limited dextrin. α-Amylase is one of the enzymes that degrade starch, and the fungal α-amylase used in this method can almost completely degrade damaged starch while minimizing the destruction of undamaged starch. It is designed to. The decomposition products are finally degraded to glucose, and this glucose is quantified by the GOPOD method. in particular,
・Weigh 100mg of brown rice flour into a test tube and preheat at 40℃ for 5 minutes.
・To a test tube containing 100 mg of brown rice flour, add 1 ml of α-amylase solution (50 U/ml), which has been previously preheated at 40 degrees Celsius for 5 minutes, and react at 40 degrees Celsius for 10 minutes.
- Add 8 ml of dilute sulfuric acid solution (0.2% v/v) to stop the reaction, and then filter through Whatman qualitative filter paper No. 1 to obtain a crude extract.
- Transfer 0.1 ml of the crude extract to a new test tube, add 0.1 ml of amyloglucosidase solution (2 U/ml), and react at 40°C for 10 minutes.
- Next, add 4 ml of GOPOD test solution and react at 40°C for 20 minutes.
- The absorbance of the reaction solution was measured at a wavelength of 510 nm.
- Regarding the measurement results, the degree of starch damage was calculated using the following formula described in the instruction manual of StarchDamageAssayKit.
・The absorbance of the blank was measured using the crude extract and the one to which 0.2 ml of acetate buffer (100 mM, pH 5.0, containing calcium chloride (5 mM)) was added instead of the amyloglucosidase solution (2 U/ml). there was.
Starch damage degree (%) = (absorbance of sample - absorbance of blank) x (150 ÷ absorbance of 50 μg/ml glucose standard solution) ÷ weight of brown rice flour (mg) x 8.1
[平均粒度]
試料(1)~(5)の玄米粉を目開き1mmの篩で異物や残渣などを分級した。図1に示すように、本発明の実施例である試料(3)~(5)では、目開き1mmの篩の網下の、所謂、商品として玄米粉になる部分の平均粒径は、それぞれ190.5μm、149.6μm、207.6μmであり、220μm以下、さらには210μm以下であった。これに対して従来の玄米粉である試料(1)(2)では、平均粒径は231.8μm、230.6μmであり、220μmを超えていた。従来の玄米粉であれば、糠部分が硬いロウ層で覆われているので、糠部分が細かく粉砕されず、粒径が大きくなるが、本発明であれば硬いロウ層が一部除去されているので玄米の表皮が柔らかく、糠部分が細かく粉砕されるので平均粒径が従来よりも小さくなる。
[Average particle size]
The brown rice flour samples (1) to (5) were classified using a sieve with an opening of 1 mm to remove foreign substances and residues. As shown in Fig. 1, in samples (3) to (5), which are examples of the present invention, the average particle diameter of the so-called brown rice powder under the sieve with an opening of 1 mm is as follows: They were 190.5 μm, 149.6 μm, and 207.6 μm, and were 220 μm or less, and further 210 μm or less. On the other hand, in samples (1) and (2), which are conventional brown rice flour, the average particle diameters were 231.8 μm and 230.6 μm, which exceeded 220 μm. With conventional brown rice flour, the bran part is covered with a hard wax layer, so the bran part is not finely ground and the particle size increases, but with the present invention, the hard wax layer is partially removed. Because of this, the outer skin of brown rice is soft, and the bran is finely ground, making the average grain size smaller than before.
粒度分布測定に用いる粉は、目開き1mmの篩を通過したものを用いた。
粒度分布測定は、JIS1629「ファインセラミックス原料のレーザー回折・散乱法による粒子径測定方法」に準拠して噴射式乾式測定ユニットを用いて測定している。
使用機器:レーザー回折粒度分布測定装置SALD-3100(島津製作所社製)
噴射型乾式測定ユニット:SALD-DS21(島津製作所社製)
測定条件は下記の通り
噴射圧:0.5Mpa
屈折率:2.00-0.20i
平均回数:16
吸入口:0.4mm
スピード:5.0
ディスク:大
平均粒径は、レーザー回折粒度分布測定装置SALD-3100(島津製作所社製)に搭載されている機能を使用している。対数スケール上での平均値を求め、その結果を通常の粒子径の単位をもった平均値に戻している。具体的には、まず測定対象となる粒子径範囲(最大粒子径:x1、最小粒子径:xn+1)をn分割し、それぞれの粒子径区間を、[xi、xi+1](j=1,2,・・・n)とする。この場合の分割は対数スケール上での等分割となる。また、対数スケールに基いてそれぞれの粒子径区間での代表粒子径は、下記式(数1)により計算することができる。
The powder used for particle size distribution measurement was one that had passed through a sieve with an opening of 1 mm.
The particle size distribution was measured using a spray dry measuring unit in accordance with JIS 1629 "Method for measuring particle size of fine ceramic raw materials by laser diffraction/scattering method."
Equipment used: Laser diffraction particle size distribution analyzer SALD-3100 (manufactured by Shimadzu Corporation)
Injection type dry measurement unit: SALD-DS21 (manufactured by Shimadzu Corporation)
The measurement conditions are as follows: Injection pressure: 0.5Mpa
Refractive index: 2.00-0.20i
Average number of times: 16
Inlet: 0.4mm
Speed: 5.0
Disk: Large The average particle diameter was measured using a function installed in a laser diffraction particle size distribution analyzer SALD-3100 (manufactured by Shimadzu Corporation). The average value on a logarithmic scale is determined, and the result is returned to an average value with normal particle size units. Specifically, first, the particle size range to be measured (maximum particle size: x1, minimum particle size: xn+1) is divided into n, and each particle size interval is divided into [xi, xi+1] (j=1, 2, ...n). The division in this case is equal division on a logarithmic scale. Further, the representative particle diameter in each particle diameter interval can be calculated using the following formula (Equation 1) based on the logarithmic scale.
代表粒子径は、対数をとっており、この時点で粒子径の単位ではなくなる。さらにqj(j=1,2,・・・n)を、粒子径区間[xi、xi+1]に対応する相対粒子量(差分%)とし、全区間の合計を100%とすると、対数スケール上での平均値μは、下記式(数2)により計算することができる。 The representative particle size is a logarithm, and at this point it is no longer a unit of particle size. Furthermore, if qj (j=1, 2,...n) is the relative particle amount (difference %) corresponding to the particle size interval [xi, xi+1], and the total of all intervals is 100%, then on the logarithmic scale The average value μ can be calculated using the following formula (Equation 2).
このμは、対数スケール上の数値であり、粒子径としての単位を持たないため、粒子径の単位に戻すために10μすなわち10のμ乗を計算し、平均粒径を算出する。 Since this μ is a numerical value on a logarithmic scale and does not have a unit as a particle diameter, 10μ, that is, 10 to the μ power, is calculated to calculate the average particle diameter.
[食物繊維量]
試料(1)~(5)の玄米粉を目開き250μm(白米粉と糠の境界部付近)の篩で分級し、網下の粉(粒径250μm以下の部分で、基本的には白米粉が分級される方)の食物繊維量を測定した。
[Dietary fiber amount]
The brown rice flour of samples (1) to (5) is classified using a sieve with an opening of 250 μm (near the boundary between white rice flour and bran), and the flour under the screen (the part with a particle size of 250 μm or less, basically white rice flour) The amount of dietary fiber was measured for those who are categorized as:
図1に示すように、本発明の実施例である試料(3)~(5)では、食物繊維量は、玄米粉100g(水分量10%)あたり2.2g、2.0g、2.0gであり、1.8g以上であり、さらには2g以上であった。これに対して従来の玄米粉である試料(1)(2)では、食物繊維量は、玄米粉100g(水分量10%)あたり1.5g、1.7gであり、1.8g未満であった。
食物繊維量は、(一財)食品分析センターにおいて、酵素-重量法にて測定した。
なお、本明細書における食物繊維の定義は、栄養成分表示を行うための分析方法を示した「食品表示基準について(平成27年3月30日消食表第139号)」の「別添 栄養成分等の分析方法等」の記載に沿って、「基本的にはプロスキー法(酵素-重量法)によって定量されるもの、すなわち熱安定α-アミラーゼ、プロテアーゼ及びアミログルコシダーゼによる一連の処理によって分解されない多糖類及びリグニンを食物繊維とする」とする。
As shown in Figure 1, in samples (3) to (5) which are examples of the present invention, the amount of dietary fiber was 2.2 g, 2.0 g, and 2.0 g per 100 g of brown rice flour (moisture content 10%). It was 1.8 g or more, and furthermore, it was 2 g or more. On the other hand, in samples (1) and (2), which are conventional brown rice flour, the amount of dietary fiber was 1.5g and 1.7g per 100g of brown rice flour (moisture content 10%), which was less than 1.8g. Ta.
The amount of dietary fiber was measured by the enzyme gravimetric method at the Food Analysis Center.
In addition, the definition of dietary fiber in this specification is based on the "Attachment Nutritional Ingredients" of "Food Labeling Standards (Eating List No. 139, March 30, 2015)" which shows the analysis method for nutritional ingredient labeling. In line with the description of ``Analysis Methods, etc.'', ``Items that are basically quantified by the Prosky method (enzyme-gravimetric method), that is, those that are not degraded by a series of treatments with thermostable α-amylase, protease, and amyloglucosidase. It uses polysaccharides and lignin as dietary fiber."
前記した理由と同じ理屈で、本発明の玄米粉であれば硬いロウ層が一部除去されているので玄米の表皮が柔らかく、糠部分が細かく粉砕されるので平均粒径が従来よりも小さくなり、目開き250μm(白米粉と糠の境界部付近)の篩で分級した網下の粉(粒径250μm以下の粉)に含まれる糠粉が多くなり、食物繊維量が多くなる。
つまり、網下の粉に含まれる食物繊維量が多くなっているのは、網下の粉に含まれる糠が増加しているためである。これにより、本発明の玄米粉では、糠部分が従来よりも細かくなっていることが分かる。
For the same reason as mentioned above, with the brown rice flour of the present invention, the hard wax layer is partially removed, so the outer skin of the brown rice is soft, and the bran part is finely ground, so the average particle size is smaller than before. The amount of bran powder contained in the flour (powder with a particle size of 250 μm or less) that is classified using a sieve with an opening of 250 μm (near the boundary between polished rice flour and bran) increases, and the amount of dietary fiber increases.
In other words, the reason why the amount of dietary fiber contained in the flour under the net increases is because the amount of bran contained in the flour under the net increases. This shows that in the brown rice flour of the present invention, the bran portion is finer than that of the conventional one.
[玄米粉の飽和含水率]
試料(1)~(5)の玄米粉について飽和含水率を測定した。図1に示すように、本発明の実施例である試料(3)~(5)では、玄米粉100g(乾燥重量)あたり、それぞれ97.7g、97.7g、97.9gであり、飽和含水率が100g/100g(g-water/g-drymatter)以下であった。これにより、従来の玄米粉よりも食品製造時の加工特性が向上する。これに対して、従来の玄米粉である試料(1)(2)では、玄米粉100g(乾燥重量)あたり、それぞれ106.0g、101.9gであり、飽和含水率が100g/100g(g-water/g-drymatter)を超えている。
[Saturated moisture content of brown rice flour]
The saturated moisture content of brown rice flour samples (1) to (5) was measured. As shown in Figure 1, samples (3) to (5), which are examples of the present invention, have a saturated water content of 97.7 g, 97.7 g, and 97.9 g, respectively, per 100 g (dry weight) of brown rice flour. The ratio was below 100g/100g (g-water/g-drymatter). This improves processing properties during food production compared to conventional brown rice flour. On the other hand, samples (1) and (2), which are conventional brown rice flour, have a saturated moisture content of 106.0 g and 101.9 g, respectively, per 100 g (dry weight) of brown rice flour, and the saturated moisture content is 100 g/100 g (g- water/g-drymatter).
前記した理由と同じ理屈で、本発明では、硬いロウ層が一部除去されているため、玄米の表皮が柔らかく、糠部分が細かく粉砕される。大きい糠粉では、細胞壁も破砕されずに残っている状態なので、例えればスポンジのように隙間に水分を蓄えてしまうが、本発明の玄米粉では糠が細かくなるため、細胞間に余分な水分が保持されにくくなっている。 For the same reason as described above, in the present invention, the hard wax layer is partially removed, so the outer skin of brown rice is soft and the bran portion is finely ground. With large rice bran, the cell walls remain unbroken, so moisture is stored in the gaps like a sponge, but with the brown rice flour of the present invention, the bran is finer, so excess moisture is trapped between the cells. is becoming difficult to maintain.
飽和含有水分量測定は、乾燥重量100gあたりの含有水分量で比較した。
・あらかじめおもさをはかっておいた容器(例えば、本実施例ではプラスチック製50mL遠沈管を使用した)に試料を5±0.05gはかり入れ、蒸留水25mLを加え、速度表示目盛りをMaxに設定したボルテックスミキサーを用いて粉全体が水と馴染むよう5秒間混合した後、静置した。
・その後、静置しはじめてから5、10、15、20分経過ごとにボルテックスミキサーにて5秒間混合した。
・静置しはじめてから20分経過した後2400rpmで15分間遠心分離(今回はKUBOTA社製KN-70の遠心機を用いた)を行った。
・遠心分離後は上清を取り除き、紙タオルの上に容器を逆さにし、10分以上放置し余剰の水分を除去した。容器内壁に水滴が付着していた場合は適宜水滴を除去した後、容器ごと吸水・膨潤した試料のおもさをはかり、次式にて算出した。
乾燥重量100gあたりの含有水分量(g)=(gw膨潤重量(g)-dw乾燥重量(g))/(dw乾燥重量(g))×100
ここで、gw膨潤重量(g)およびdw乾燥重量(g)は、以下の手順および計算式にて算出する。
gw膨潤重量の算出
次式にて算出する。
gw膨潤重量(g)=(容器を含めた全体重量)(g)-容器のおもさ(g)
dw乾燥重量の算出
dw乾燥重量は試料5±0.05gを加熱乾燥式水分計(例えば株式会社A&D,MX-50)で水分値を測定し、次式にて算出する。
dw乾燥重量(g)=試料重量(g)×(100-水分値)/100
The saturated water content measurement was compared based on the water content per 100 g of dry weight.
- Weigh 5 ± 0.05 g of the sample into a pre-measured container (for example, in this example, a 50 mL plastic centrifuge tube was used), add 25 mL of distilled water, and set the speed display scale to Max. The powder was mixed for 5 seconds using a set vortex mixer so that the entire powder was mixed with the water, and then allowed to stand still.
- Thereafter, the mixture was mixed for 5 seconds using a vortex mixer every 5, 10, 15, and 20 minutes after it started to stand still.
- After 20 minutes had passed since it was left standing, centrifugation was performed at 2400 rpm for 15 minutes (this time, a KN-70 centrifuge made by KUBOTA was used).
- After centrifugation, the supernatant was removed, the container was placed upside down on a paper towel, and left to stand for 10 minutes or more to remove excess water. If water droplets were attached to the inner wall of the container, after removing the water droplets as appropriate, the weight of the sample that had absorbed water and swelled with the container was measured, and the weight was calculated using the following formula.
Moisture content per 100g dry weight (g) = (gw swollen weight (g) - dw dry weight (g)) / (dw dry weight (g)) x 100
Here, the gw swollen weight (g) and the dw dry weight (g) are calculated using the following procedure and calculation formula.
Calculation of gw swelling weight Calculate using the following formula.
gw Swelling weight (g) = (Total weight including container) (g) - Weight of container (g)
Calculation of dw dry weight The dw dry weight is calculated by measuring the moisture value of 5±0.05 g of the sample using a heat drying type moisture meter (for example, A&D Co., Ltd., MX-50) and using the following formula.
dw dry weight (g) = sample weight (g) x (100 - moisture value) / 100
[脂肪酸度]
ロウ層除去の搗精加工にて、浸漬後の糠層が柔化することにより、製粉時に糠層が細かく細粉されることの利点として、さらに、ロウ層を少なくとも一部以上から全て除去した玄米の玄米粉では、脂肪酸度の経時的な上昇(酸化)が抑止されることが挙げられる。
[Fatty acid content]
In the milling process that removes the wax layer, the bran layer softens after soaking, and as a result, the bran layer is finely ground during milling. Brown rice flour suppresses the increase in fatty acid content (oxidation) over time.
そこで試料(1)~(5)の玄米粉について、加工直後の脂肪酸度と、密封保存し45℃で15日経過後の脂肪酸度を測定した。図1に示すように、本発明の実施例である試料(3)~(5)では、加工直後の脂肪酸度はそれぞれ6.3、6.5、7.0であり、15日経過後の脂肪酸度はそれぞれ22.4、25.0、25.0であり、15日経過後の脂肪酸度が35以下であった。
これに対して、従来の玄米粉である試料(1)(2)では、加工直後の脂肪酸度はそれぞれ7.0、6.8であり、試料(3)~(5)と略同じであるが、15日経過後の脂肪酸度はそれぞれ40.4、39.5であり、大きく増加していた。
Therefore, for brown rice flour samples (1) to (5), the fatty acid content immediately after processing and after 15 days of sealed storage at 45°C were measured. As shown in Figure 1, in samples (3) to (5), which are examples of the present invention, the fatty acid content immediately after processing was 6.3, 6.5, and 7.0, respectively, and the fatty acid content after 15 days was The degrees were 22.4, 25.0, and 25.0, respectively, and the fatty acid degree after 15 days was 35 or less.
On the other hand, in samples (1) and (2), which are conventional brown rice flour, the fatty acid content immediately after processing is 7.0 and 6.8, respectively, which are approximately the same as samples (3) to (5). However, the fatty acid content after 15 days was 40.4 and 39.5, respectively, which was a large increase.
このように、本発明にかかる玄米粉の酸化が抑制される理由として、製粉・粉砕時に熱が発生するので、その熱で酸化酵素が失活することで脂肪酸度の上昇が抑止されているのではないかと推測される。つまり、大きい糠の塊であればその塊の表面近くの部分しか酸化酵素が失活しないのに対し、糠層が細かくなることで表面積も増え、多くの酸化酵素が失活することで脂肪酸度の上昇が抑止されていると考えられる。 As described above, the reason why the oxidation of brown rice flour according to the present invention is suppressed is that heat is generated during milling and pulverization, and the increase in fatty acid content is suppressed by deactivating oxidizing enzymes with the heat. It is assumed that this is the case. In other words, in the case of a large lump of rice bran, oxidative enzymes are deactivated only near the surface of the lump, whereas as the rice bran layer becomes finer, the surface area increases, and many oxidative enzymes are deactivated, resulting in a reduction in fatty acid content. It is thought that the increase in
脂肪酸度は、製粉直後と密封保存し45℃の恒温槽にて15日間保管した後のものを測定した。脂肪酸度はDuncombe法の改良比色法にて測定した。
・試料とする玄米粉2.00gが入った試験管にトルエン6mlを加え、30℃で1時間、脂肪酸を抽出する。抽出中は、15分ごとに30秒攪拌した。
・1時間の抽出後の試験管を再度攪拌し、15分間静置し、東洋No2濾紙で上澄み液を濾過し、脂肪酸試料とした。
・脂肪酸試料1mlとクロロホルム溶液4mlを10ml溶の栓付きガラス遠心管に注入し、銅試薬(1Mトリエタノールアミン9容、1N酢酸1容、6.45%硝酸銅水溶液10容の混合液)2.5mlを添加して、2分間強く攪拌した後、3,000rpmで5分間遠心分離を行い、水層とクロロホルム層を分離する。
・クロロホルム層から3mlを注意深く採取し、トルエンで適宜希釈したのちに、0.5mlの発色試薬(0.1%ジエチルジチオカルバミン酸ナトリウムのイソブチルアルコール(2-メチル-1-プロパノール)溶液)を添加混合し、20℃で30分静置した。該反応液の吸光度を波長440nmで測定した。
・また、検量線は、脂肪酸試料の代わりに0mMリノール酸トルエン溶液、0.3mMリノール酸トルエン溶液、0.6mMリノール酸トルエン溶液を用い同様の処理を行うことで、脂肪酸濃度(mmol/l)と吸光度の関係をy=ax+bのかたちで得た。
・測定結果について、試料から抽出された脂肪酸の濃度を検量線から求め、下記式を用いて、脂肪酸度を算出した。
・なお、ブランクの吸光度は、クロロホルム溶液3mlに発色試薬を0.5ml加えたものを用いた。
脂肪酸度(mg・KOH/100g)=検量線から求められた脂肪酸試料の抽出脂肪酸の濃度(mmol/l)×6.00×10-3(抽出液量6ml)÷2(試料重量2g)×56.1(KOHの式量)×100(試料を100g換算)
The fatty acid content was measured immediately after milling and after being sealed and stored in a constant temperature bath at 45° C. for 15 days. The fatty acid content was measured by a modified Duncombe colorimetric method.
- Add 6 ml of toluene to a test tube containing 2.00 g of brown rice flour as a sample, and extract fatty acids at 30°C for 1 hour. During extraction, the mixture was stirred for 30 seconds every 15 minutes.
- After 1 hour of extraction, the test tube was stirred again, allowed to stand for 15 minutes, and the supernatant liquid was filtered with Toyo No. 2 filter paper to obtain a fatty acid sample.
- Pour 1 ml of fatty acid sample and 4 ml of chloroform solution into a 10 ml stoppered glass centrifuge tube, and add copper reagent (mixture of 9 volumes of 1M triethanolamine, 1 volume of 1N acetic acid, and 10 volumes of 6.45% copper nitrate aqueous solution) 2 After adding .5 ml and stirring vigorously for 2 minutes, centrifugation is performed at 3,000 rpm for 5 minutes to separate the aqueous layer and the chloroform layer.
- Carefully collect 3 ml from the chloroform layer, dilute it appropriately with toluene, then add and mix 0.5 ml of coloring reagent (0.1% sodium diethyldithiocarbamate solution in isobutyl alcohol (2-methyl-1-propanol)). Then, it was left standing at 20°C for 30 minutes. The absorbance of the reaction solution was measured at a wavelength of 440 nm.
・Also, the calibration curve was calculated by performing the same treatment using 0mM linoleic acid toluene solution, 0.3mM linoleic acid toluene solution, and 0.6mM linoleic acid toluene solution instead of the fatty acid sample, and the fatty acid concentration (mmol/l) The relationship between and absorbance was obtained in the form y=ax+b.
- Regarding the measurement results, the concentration of fatty acids extracted from the sample was determined from the calibration curve, and the fatty acid degree was calculated using the following formula.
・For blank absorbance, 0.5 ml of coloring reagent was added to 3 ml of chloroform solution.
Fatty acid content (mg KOH/100g) = Concentration of extracted fatty acids in fatty acid sample determined from the calibration curve (mmol/l) x 6.00 x 10 -3 (extract volume 6ml) ÷ 2 (sample weight 2g) x 56.1 (Formula weight of KOH) x 100 (sample converted to 100g)
[玄米粉の粒度分布]
図2の(a)は、従来の玄米粉の粒度分布を示す概略図であり、(b)は本発明の実施例にかかる玄米粉の粒度分布を示す概略図である。図2(a)は、従来の玄米粉の粒度分布を示しており、糠が細かく粉砕されていないため、(ア)胚乳部分の細かい粉が多く含まれる部分と、(イ)糠層の粗い粉が多く含まれる部分の2山の分布になっている。(イ)のように粒度が粗い部分のピークが大きいということは、糠を構成する細胞壁が破壊されずに残っており吸水率を高くしてしまうこととなる。さらに、(ウ)に示すように、中間的な粒度の部分が少なく、凹みが出来ている。
[Particle size distribution of brown rice flour]
FIG. 2(a) is a schematic diagram showing the particle size distribution of conventional brown rice flour, and FIG. 2(b) is a schematic diagram showing the particle size distribution of brown rice flour according to an example of the present invention. Figure 2 (a) shows the particle size distribution of conventional brown rice flour, and since the bran is not finely ground, (a) the endosperm part contains a lot of fine powder, and (b) the bran layer is coarse. There are two peaks in the distribution, one containing a lot of powder. The fact that the peak in the part with coarse grain size is large as shown in (a) means that the cell walls that make up the bran remain unbroken, resulting in a high water absorption rate. Furthermore, as shown in (c), there are few portions with intermediate particle size, creating depressions.
図2(b)は本発明の実施例にかかる玄米粉の粒度分布を示しており、ロウ層の一部以上を除去した玄米粉では、糠層の粗い粉の分布が広くなり、全体的にまんべんなく糠粉が分布している。つまり、糠が細かくなり粗い部分のピークがなくなっており、その分、(カ)に示すように、中間的な粒度から細かい粒度にかけて厚みが増えている。糠が十分に細かくなっていることにより、細胞壁も細かく粉砕できている。 Figure 2(b) shows the particle size distribution of the brown rice flour according to the example of the present invention, and in the brown rice flour in which more than a part of the wax layer has been removed, the distribution of coarse grains in the bran layer becomes wider, and the overall The bran powder is evenly distributed. In other words, the bran becomes finer and the peak of the coarse portion disappears, and the thickness increases accordingly from the intermediate grain size to the fine grain size, as shown in (f). Because the bran is sufficiently finely ground, the cell walls can also be finely ground.
いわゆるコンクリートでは、非常に粒径の細かいセメント(固結材)に、粒径の細かい砂(細骨材)と粒径の粗い砂利(粗骨材)が混合されることで頑丈な構造物が作られる。同様に、玄米粉においても、糠層の粗い粉の分布が広くなり、最も細かな胚乳成分、中程度に細かい糠成分、粗めの糠成分が合わさることにより、玄米粉を使った食品の加工性が向上する。例えば、パン焼成した際には、保形性に優れ、弾力性を備えたものに焼きあげることが可能となる。 In so-called concrete, a sturdy structure is created by mixing extremely fine-grained cement (consolidation material) with fine-grained sand (fine aggregate) and coarse-grained gravel (coarse aggregate). Made. Similarly, in brown rice flour, the distribution of coarse powder in the bran layer becomes wider, and the finest endosperm component, medium-fine bran component, and coarse bran component combine, resulting in the processing of foods using brown rice flour. Improves sex. For example, when baking bread, it is possible to bake bread that has excellent shape retention and elasticity.
またコンクリートでは、細かい粒度、中間的な粒度、荒い粒度の混在比が重要であるが、図2(a)に示したような従来の玄米粉のような粒度分布では、細かい粒度、中間的な粒度、荒い粒度のうち(ウ)中間的な粒度が少なくコンクリート効果が得られない。これに対して、図2(b)に示した本発明の玄米粉のような粒度分布であれば、細かい粒度、中間的な粒度、荒い粒度の混在比も良好であり、コンクリート効果が期待できる。このため、玄米粉を使ってパン等を焼成する際に、気泡を閉じ込めることができボリュームのある玄米粉パンを製造することができる。 In addition, in concrete, the mixing ratio of fine grain size, intermediate grain size, and coarse grain size is important, but with the grain size distribution of conventional brown rice flour as shown in Figure 2 (a), fine grain size, medium grain size, and coarse grain size are mixed. Among the coarse grain sizes, (c) the intermediate grain size is too small to obtain a concrete effect. On the other hand, if the particle size distribution is like the brown rice flour of the present invention shown in Figure 2(b), the mixing ratio of fine particle size, intermediate particle size, and coarse particle size is good, and a concrete effect can be expected. . Therefore, when baking bread or the like using brown rice flour, air bubbles can be trapped, making it possible to produce voluminous brown rice flour bread.
[玄米粉を使用した食品での比較例]
図3は、玄米粉を用いて製造した玄米粉パンを比較した図である。図3の右側のパンは、従来の玄米粉(未加工の玄米を浸漬時間8時間で湿式製粉)の玄米粉パンであり、左側のパンは、本発明にかかる全ロウ層を除去した玄米粉による玄米粉パンである。試験方法を、以下に示す。
[Comparative example of food using brown rice flour]
FIG. 3 is a diagram comparing brown rice flour breads manufactured using brown rice flour. The bread on the right side of Figure 3 is a brown rice flour bread made from conventional brown rice flour (wet-milled unprocessed brown rice with a soaking time of 8 hours), and the bread on the left side is brown rice flour bread from which all wax layers have been removed according to the present invention. This is brown rice flour bread. The test method is shown below.
[焼成方法]
本発明にかかる玄米粉および従来の玄米粉をそれぞれ250gと、その他の所定量の材料(砂糖(25g)、塩(5g)、HPMC(ヒドロキシプロピルメチルセルロース)(0.2g)、ドライイースト(3g)、サラダ油(30g)、水(240g))を用意して、それぞれホームベーカリーSD-MB1(パナソニック株式会社製)に投入し、メニュー13米粉パン(小麦なし)モードで焼成した。米粉パン(小麦なし)モードでは、材料の混練、発酵および焼き上げまで自動で行われる。焼成後、それぞれの玄米粉パンを取り出し、常温になるまで静置した。
[Firing method]
250 g each of brown rice flour according to the present invention and conventional brown rice flour, and other predetermined amounts of ingredients (sugar (25 g), salt (5 g), HPMC (hydroxypropyl methylcellulose) (0.2 g), dry yeast (3 g). , salad oil (30 g), and water (240 g)) were added to a home bakery SD-MB1 (manufactured by Panasonic Corporation), and baked in Menu 13 rice flour bread (wheat-free) mode. In rice flour bread (wheat-free) mode, everything from kneading ingredients to fermentation and baking is done automatically. After baking, each brown rice flour bread was taken out and left to stand until it reached room temperature.
[寸法測定]
玄米粉パンの焼き上がり寸法の測定は、株式会社ミツトヨ製のノギスにて、玄米粉パンを潰さないように挟む圧力に留意しながら行った。縦寸法および横寸法は、玄米粉パンの高さ方向の中間部を測定した。図4は、玄米粉を用いて製造した玄米粉パンの焼き上がり寸法を示す表である。焼き上がり寸法(mm)は、それぞれ下記の通りである。
(1)従来の玄米粉(未加工の玄米を浸漬時間8時間で湿式製粉)の玄米粉パン
縦:106mm、横124mm、高さ:105mm
(2)本発明にかかる全ロウ層を除去した玄米粉による玄米粉パン
縦:106mm、横125mm、高さ:115mm
[Dimension measurement]
The baked dimensions of the brown rice flour bread were measured using calipers manufactured by Mitutoyo Co., Ltd., paying attention to the pinching pressure so as not to crush the brown rice flour bread. The vertical and horizontal dimensions were measured at the middle part of the brown rice flour bread in the height direction. FIG. 4 is a table showing the baked dimensions of brown rice flour bread manufactured using brown rice flour. The baked dimensions (mm) are as follows.
(1) Traditional brown rice flour bread (wet-milled unprocessed brown rice by soaking it for 8 hours) Length: 106mm, Width 124mm, Height: 105mm
(2) Brown rice flour bread made from brown rice flour with all wax layers removed according to the present invention Length: 106 mm,
[外観評価]
図5は、玄米粉を用いて製造した玄米粉パンについての外観に関する評価の結果を示す表である。
玄米粉パンの外観評価は、全体の外観(ボリューム)、および断面の外観(色調/きめ)について、5人のパネラーによる採点によって行った。
採点は、それぞれの観点について、「従来の玄米粉を用いた玄米粉パン」をコントロールとし「本発明の玄米粉を用いた玄米粉パン」について下記のようにした。
良い(+2)、少し良い(+1)、同じ(0)、少し悪い(-1)、かなり悪い(-2)
[Appearance evaluation]
FIG. 5 is a table showing the results of evaluation regarding the appearance of brown rice flour bread manufactured using brown rice flour.
Appearance evaluation of the brown rice flour bread was performed by five panelists scoring the overall appearance (volume) and cross-sectional appearance (color tone/texture).
For each point of view, the scoring was as follows for "brown rice flour bread using conventional brown rice flour" and "brown rice flour bread using brown rice flour of the present invention" as a control.
Good (+2), slightly better (+1), same (0), slightly worse (-1), much worse (-2)
結果は、図5に示したように、コントロール(従来の玄米粉を用いた玄米粉パン)に対して本発明の玄米粉を用いた玄米粉パンの評価が、ボリューム(+1.8)、きめ(+1.2)、色調(+1.6)の全ての観点で高い評価であった。 As shown in Figure 5, the results show that the brown rice flour bread made using the brown rice flour of the present invention was evaluated to be higher in volume (+1.8) and texture than the control (brown rice flour bread made using conventional brown rice flour). (+1.2) and color tone (+1.6).
なお、「従来の玄米粉を用いた玄米粉パン」では、ボリュームが小さく、断面は糠の粒が見受けられ、色調は糠由来の茶色が目立ち、キメは粗く、詰まった断面になっている。
これに対して「本発明の玄米粉を用いた玄米粉パン」は、「従来の玄米粉を用いた玄米粉パン」に比べると、ボリュームがあり、断面は糠の粒などのムラは見受けられず、色調は全面的に均等にうっすらと黄色みがかった色で違和感がなく、従来よりもキメが細かくふわっとした感じになった。
In addition, "conventional brown rice flour bread using brown rice flour" has a small volume, grains of bran can be seen on the cross section, the brown color derived from the bran is noticeable, the texture is rough, and the cross section is compact.
On the other hand, "brown rice flour bread made using the brown rice flour of the present invention" has more volume than "brown rice flour bread made using conventional brown rice flour," and there are no visible irregularities such as grains of bran on the cross section. The color tone is uniform across the entire surface, with a slight yellowish tinge, without any discomfort, and the texture is finer and fluffier than before.
[その他の効果]
本発明にかかる玄米粉および玄米粉の製造方法によれば、玄米粒の表面を覆っていたロウ層の少なくとも一部以上を、玄米粒の表面の全面にわたって均等に除去しているため、製粉前における玄米を浸漬させる工程において、浸漬時間を短くできる。通常の未加工の玄米であれば常温の水で8時間以上かけて吸水させ、飽和点まで吸水させたのちに粉砕作業を行っていたところ、その半分以下の2時間以上の吸水時間で十分に飽和点まで吸水できるようになる。また、浸漬時間の短縮により、雑菌の繁殖を抑制することもできる。
[Other effects]
According to the brown rice flour and the method for producing brown rice flour according to the present invention, at least a part or more of the wax layer covering the surface of the brown rice grain is evenly removed over the entire surface of the brown rice grain. The soaking time can be shortened in the step of soaking brown rice. Normal unprocessed brown rice is soaked in room-temperature water for over 8 hours, until it reaches the saturation point, and then pulverized. It can absorb water up to the saturation point. Furthermore, by shortening the soaking time, it is possible to suppress the proliferation of various bacteria.
玄米の表面全面がムラ剥離することなく均等に除去されているため、玄米表面に付着している雑菌が除去され初発菌数を抑えることができる。初発菌数を抑えることにより、より一層、雑菌による腐敗のリスクを低減することができる。 Since the entire surface of the brown rice is evenly removed without uneven peeling, bacteria adhering to the surface of the brown rice are removed and the initial number of bacteria can be suppressed. By suppressing the initial number of bacteria, the risk of spoilage caused by various bacteria can be further reduced.
玄米の表面全面がムラ剥離することなく均等に除去されているため、たとえ残留農薬が玄米表面に付着していたとしても、その層を除去するので、残留農薬の懸念がなくなる。 Since the entire surface of the brown rice is evenly removed without uneven peeling, even if residual pesticides are attached to the surface of the brown rice, that layer is removed, eliminating concerns about residual pesticides.
[変形例]
本発明に係る玄米粉は、上記説明した実施形態に限定されない。また、上記説明では主に玄米粉を使ったパンを用いて説明したが、玄米粉の用途はパンに限定されない。本発明の玄米粉の使用用途として粉食料理(菓子類、麺類など)も挙げられる。具体的には、菓子類はスポンジケーキ類(スポンジケーキ及びロールケーキなど)、バターケーキ類(バターケーキ及びパウンドケーキなど)、麺類はうどん、そば、パスタ、そば、素?、ラーメン、ひやむぎが挙げられるが、これらに限定される訳ではない。
[Modified example]
The brown rice flour according to the present invention is not limited to the embodiment described above. Furthermore, although the above explanation mainly uses bread made from brown rice flour, the use of brown rice flour is not limited to bread. Applications of the brown rice flour of the present invention include powdered food dishes (sweets, noodles, etc.). Specifically, sweets include sponge cakes (sponge cakes, roll cakes, etc.), butter cakes (butter cakes, pound cakes, etc.), and noodles include udon, soba, pasta, soba, soba, ramen, and hiyamugi. However, it is not limited to these.
以上、本発明の実施形態を説明したが、上述した実施形態は本発明を実施するための例示に過ぎない。よって、本発明は上述した実施形態に限定されることなく、その趣旨を逸脱しない範囲内で上述した実施形態を適宜変形して実施することが可能である。 Although the embodiments of the present invention have been described above, the embodiments described above are merely examples for implementing the present invention. Therefore, the present invention is not limited to the embodiments described above, and can be implemented by appropriately modifying the embodiments described above without departing from the spirit thereof.
本発明は、胚乳の粒径だけでなく糠の粒径を細かくして玄米粉の平均粒径を小さくするとともに、澱粉損傷度を低く抑えた玄米粉に適用することができる。 The present invention can be applied to brown rice flour in which not only the particle size of the endosperm but also the particle size of the bran are reduced to reduce the average particle size of the brown rice flour, and the degree of starch damage is kept low.
Claims (4)
澱粉損傷度が4%以下、
平均粒径が220μm以下、
飽和状態における含水率が、100g/100g(g-water/g-drymatter)以下。 Brown rice flour containing white rice flour and bran flour and having the following physical properties.
Starch damage level is 4% or less,
The average particle size is 220 μm or less,
The water content in a saturated state is 100g/100g (g-water/g-drymatter) or less.
請求項1に記載の玄米粉。 The amount of dietary fiber contained in the portion that passes through a sieve with an opening of 250 μm is 1.8 g or more per 100 g (moisture content 10%) of brown rice flour.
The brown rice flour according to claim 1.
玄米粒の表面を覆っていたロウ層の少なくとも一部以上が、前記玄米粒の表面の全面にわたって均等に除去されており、
歩留まり率が、99.75%から99.0%に仕上げられている、
請求項1または請求項2に記載の玄米粉。 The brown rice that is the raw material for the brown rice flour is
At least a portion of the wax layer covering the surface of the brown rice grain is removed evenly over the entire surface of the brown rice grain,
The yield rate is finished from 99.75% to 99.0%.
The brown rice flour according to claim 1 or 2.
歩留まり率が、99.75%から99.0%になるように、玄米粒の表面を覆っていたロウ層の少なくとも一部以上を、前記玄米粒の表面の全面にわたって均等に除去する工程と、
前記ロウ層の少なくとも一部以上が前記玄米粒の表面の全面にわたって均等に除去された玄米を、2時間以上8時間未満、水に浸漬する工程と、
前記水に浸漬した玄米を、澱粉損傷度が4%以下となるように粉砕する工程と、
得られた粉を分級して粒径1mm以上の部分を除去する工程と、
を含んでおり、下記の物性を有する玄米粉を製造する、玄米粉の製造方法。
玄米粉の平均粒径が220μm以下、
飽和状態における含水率が、100g/100g(g-water/g-drymatter)以下、
目開き250μmの篩を通過した部分に含まれる食物繊維量が、玄米粉100g(水分量10%)あたり1.8g以上。 A method for producing brown rice flour including white rice flour and bran flour, the method comprising:
a step of uniformly removing at least a portion of the wax layer covering the surface of the brown rice grain over the entire surface of the brown rice grain so that the yield rate is from 99.75% to 99.0%;
immersing the brown rice from which at least a portion of the wax layer has been uniformly removed over the entire surface of the brown rice grains in water for 2 hours or more but less than 8 hours;
pulverizing the brown rice soaked in the water so that the degree of starch damage is 4% or less;
a step of classifying the obtained powder and removing portions with a particle size of 1 mm or more;
A method for producing brown rice flour, which contains brown rice flour and has the following physical properties.
The average particle size of brown rice flour is 220 μm or less,
The water content in a saturated state is 100 g/100 g (g-water/g-drymatter) or less,
The amount of dietary fiber contained in the portion that passes through a sieve with an opening of 250 μm is 1.8 g or more per 100 g (moisture content 10%) of brown rice flour.
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