JP4679222B2 - Germinating brown rice taste improver and foods using the improver - Google Patents
Germinating brown rice taste improver and foods using the improver Download PDFInfo
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- JP4679222B2 JP4679222B2 JP2005126894A JP2005126894A JP4679222B2 JP 4679222 B2 JP4679222 B2 JP 4679222B2 JP 2005126894 A JP2005126894 A JP 2005126894A JP 2005126894 A JP2005126894 A JP 2005126894A JP 4679222 B2 JP4679222 B2 JP 4679222B2
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- Cereal-Derived Products (AREA)
Description
本発明は、発芽玄米や玄米を対象とする食味改善剤に関する。 The present invention relates to a taste improving agent for germinated brown rice and brown rice.
近年、健康指向の中、古来より食べられていた食形態が見直され、玄米食が健康食として注目されている。玄米は、白米に比べ栄養価が高いことは一般によく知られている。しかしながら、玄米は、糠層があり、米の吸水率が悪く、炊飯性も悪いため、一般の家庭用炊飯器では炊飯することが困難であり、圧力釜などを利用し加圧下で炊飯する必要があり、手間がかかる上に、糠臭い、硬い、パサつくなどの食味が悪いといった欠点がある。
玄米に新しい加工手段を施したものとして、玄米を発芽させた発芽玄米が注目されてきている。これは、発芽処理を施すことで、玄米中の酵素が活性化され、高分子栄養が低分子化されたり、新規の機能性成分が産生されたり、さらに遊離の還元糖、アミノ酸が増加することから、甘味、旨みなどの風味も向上し、また、糠の皮も柔らかくなることから、白米同様に一般の家庭用炊飯器での炊飯が可能となり、食感も柔らかくなるという特徴を有している。以上の理由から、発芽玄米は、玄米の調理の手間、食味の欠点を改善した玄米加工食品として優れているとされているが、炊飯した時に外皮が食感を損なう欠点は、必ずしも解決されていない。さらに、発芽玄米は玄米同様に、特有の糠臭さがあり、また米飯の美味しさに重要となる甘味、粘りが少ない指摘もある。
そこで、発芽玄米及び玄米特有の糠臭さ、味、食感の向上を有する改善効果の優れた素材もしくは改善効果の方法が求められている。
今までに米飯の食味改善剤としてスクラロース（特許文献１）、トレハロースやトレハロースとオリゴ糖（特許文献２、３、４）、ラフィノース（特許文献５）が出願されている。これらを添加することにより保存の際の品質劣化や炊飯の際の食味を改良することなどを目的としている。
しかし、これらの出願では、発芽玄米や玄米による試みはなく、特に糠臭さを低減することの示唆は示されていない。
In recent years, while being oriented toward health, the form of food that has been eaten since ancient times has been reviewed, and brown rice has attracted attention as a healthy food. It is generally well known that brown rice has a higher nutritional value than white rice. However, brown rice has a rice bran layer, the water absorption rate of rice is poor, and the rice cooking ability is also bad, so it is difficult to cook with a general household rice cooker, and it is necessary to cook under pressure using a pressure cooker etc. In addition to being troublesome, it has disadvantages such as bad smell, hard smell, and crispness.
Germinated brown rice obtained by germinating brown rice has been attracting attention as a new processing means for brown rice. This is because germination treatment activates brown rice enzymes, lowers the molecular nutrition, produces new functional ingredients, and increases free reducing sugars and amino acids. The flavor of sweetness, umami, etc. is also improved, and the skin of the strawberries becomes soft, so that it can be cooked in a general household rice cooker like white rice, and the texture is also soft. Yes. For the above reasons, germinated brown rice is said to be excellent as a brown rice processed food that has improved the troubles of cooking and the taste of brown rice, but the disadvantage that the outer skin impairs the texture when cooked is not necessarily solved. Absent. Furthermore, germinated brown rice, like brown rice, has a peculiar odor, and there are some indications that sweetness and stickiness are important for the deliciousness of cooked rice.
Therefore, there is a demand for germinated brown rice and a raw material with an improved effect having an improved smell, taste, and texture unique to brown rice, or a method for improving the effect.
To date, sucralose (Patent Document 1), trehalose, trehalose and oligosaccharides (Patent Documents 2, 3, and 4), and raffinose (Patent Document 5) have been filed as food taste improvers for cooked rice. The purpose is to improve the quality deterioration during storage or the taste during cooking by adding these.
However, in these applications, no attempt has been made with germinated brown rice or brown rice, and no suggestion of reducing the bad odor is shown.
本発明では発芽玄米や玄米を用いた米飯による特有の糠臭さを低減して、さらに味やつやを改善・向上させることを目的とする。 An object of the present invention is to reduce the peculiar odor of germinated brown rice and cooked rice using brown rice, and to further improve and improve the taste and gloss.
本発明者は、上記課題の解決のために鋭意検討を重ねた結果、ダイフルクトースアンハイドライド（以下「ＤＦＡ」と称することがある。）を原料米に添加して炊飯することにより、玄米の特有の糠臭さや味、つやを改善できることを見出し、本発明を完成した。
すなわち、本発明は、
（１）ＤＦＡ（ダイフルクトースアンハイドライド）を、発芽玄米に対して、乾物換算において０.３〜３.０ 重量％添加したことを特徴とする食品、
（２）ＤＦＡ（ダイフルクトースアンハイドライド）をコーティングした無洗発芽玄米である（１）記載の食品、
である。
As a result of intensive studies for solving the above-mentioned problems, the present inventor has added difructose anhydride (hereinafter sometimes referred to as “DFA”) to raw rice and cooked it, so that the uniqueness of brown rice The present invention was completed by discovering that the odor, taste and gloss of can be improved.
That is, the present invention
(1) DFA food (the die fructose anhydride), for germination brown rice, characterized in that the addition 0.3-3.0 wt% in terms of dry matter,
(2) The food according to (1), which is unwashed germinated brown rice coated with DFA (Difructose Anhydride),
It is.
ＤＦＡは発芽玄米及び玄米の米飯などの食味改善剤として有効である。また、この改善剤を発芽玄米及び玄米に対して０.３〜３.０ 重量％添加混合して調理あるいは加工することにより、玄米特有の糠臭さを低減し、味やつやを改善・向上させることができる。
ＤＡＦを炊飯などの調理時に添加あるいはあらかじめ付着コーティングさせた発芽玄米あるいは玄米を調理することができる。
DFA is effective as a taste improver for germinated brown rice and cooked rice. In addition, by adding 0.3 to 3.0% by weight of this improver to germinated brown rice and brown rice, and then cooking or processing it, the brown odor peculiar to brown rice is reduced, and the taste and gloss are improved and improved. Can be made.
Germinated brown rice or brown rice to which DAF is added during cooking such as cooking rice or coated in advance can be cooked.
本発明にいうＤＦＡとは、ダイフルクトースアンハイドライド（以下ＤＦＡという）の略であり、２個のフラクトースの還元末端が、互いに一方の還元末端以外の水酸基に結合した環状二糖である。１９３０年代に天然成分として見出され、カラメルやローストチコリなどの食品中にも微量に存在することが確認さている希少性の高い難消化性糖類であり、近年、工業的にも高純度製品の大量生産が可能となった。工業的には、イヌリンをイヌリン分解酵素、例えば、イヌリナーゼ（ＥＣ３．２．１．７）、イヌラーゼ（ＥＣ２．４．１．９３）や、フラクトース６〜８分子を切断して環状にするＣＦＴアーゼなどを生産する微生物、例えば、Ａｒｔｈｒｏｂａｃｔｅｒｓｐ．Ｈ６５−７株によりイヌリンを発酵させて製造することができる。二つのフラクトースの結合様式の差異により、誘導体が５種類存在し、それぞれ、ＤＦＡＩ、ＤＦＡＩＩ、ＤＦＡＩＩＩ、ＤＦＡＩＶ、ＤＦＡＶと称される。
ＤＦＡは、結晶性や溶解性に優れ、甘味度はショ糖の約半分であり、酸性条件下における熱安定性が高く、メイラード反応を起こしにくいため、様々な食品への利用が可能である。その他、吸湿性、保存安定性などに優れた加工特性を持ち、今後、新しい糖質としての利用が期待されている。
難消化性を示すＤＦＡは、現在までに血糖値に影響を与えないことや、虫歯を誘発しないことが確認されている。さらに、ヒトや実験動物においてカルシウム、マグネシウム、鉄などのミネラルの吸収を促進することも確認されているおり、ＤＦＡは機能性食品素材として注目を浴びているが、米飯の品質改善剤として着目した例は全く知られていない。
DFA as used in the present invention is an abbreviation for difructose anhydride (hereinafter referred to as DFA), which is a cyclic disaccharide in which the reducing ends of two fructose are bonded to hydroxyl groups other than one reducing end. It is a rare and indigestible saccharide that was found as a natural ingredient in the 1930s and has been confirmed to be present in trace amounts in foods such as caramel and roast chicory. Mass production became possible. Industrially, inulin is converted into an inulin-degrading enzyme such as inulinase (EC 3.2.1.7), inulase (EC 2.4. 1.93), or CFTase that cleaves fructose 6-8 molecules into a circular form. Such as Arthrobacter sp. It can be produced by fermenting inulin with the H65-7 strain. Due to the difference in the binding mode of the two fructose, there are five types of derivatives, which are called DFAI, DFAII, DFAIII, DFAIV and DFAV, respectively.
DFA is excellent in crystallinity and solubility, has a sweetness of about half that of sucrose, has high thermal stability under acidic conditions, and does not easily cause a Maillard reaction, so it can be used for various foods. In addition, it has excellent processing characteristics such as hygroscopicity and storage stability, and is expected to be used as a new carbohydrate in the future.
Until now, it has been confirmed that DFA showing indigestibility does not affect blood glucose levels and does not induce caries. Furthermore, it has been confirmed that it promotes absorption of minerals such as calcium, magnesium and iron in humans and laboratory animals, and DFA has been attracting attention as a functional food material, but it has been focused on as a quality improver for cooked rice. There are no known examples.
本発明でいうＤＦＡとは、ＤＦＡＩ、ＤＦＡＩＩ、ＤＦＡＩＩＩ、ＤＦＡＩＶ、ＤＦＡＶ全てをいうが、主に工業的生産の効率、生成してからの安定性などが優れているＤＦＡIII（di-D-fructofuranose-1, 2’ : 2, 3’ dianhydride）を使用する。尚、本発明のＤＦＡは、上記した製造方法にのみ限定されないことはいうまでもない。 DFA as used in the present invention refers to all DFAI, DFAII, DFAIII, DFAIV, and DFAV, but mainly DFAIII (di-D-fructofuranose-, which is excellent in industrial production efficiency, stability after production, etc. 1, 2 ': 2, 3' dianhydride). Needless to say, the DFA of the present invention is not limited to the manufacturing method described above.
本発明において、食味改善対象として用いる原料米は、イネ属（Oryza）に属するものであれば特に限定されない。ジャポニカ米・インディカ米のいずれにおいても、また、うるち米・糯米・酒米のいずれにおいても本発明を適用でき、その銘柄も問わない。ここでいう原料米は、発芽玄米や玄米をそれぞれ単独で用いたものでもよいし、発芽玄米と、玄米や白米との併用であってもよい。本発明を使用することにより、通常の発芽玄米や玄米を用いた食品よりも食味、糠臭さを改善するという効果を発揮させることが可能である。 In this invention, the raw material rice used as a taste improvement object will not be specifically limited if it belongs to the rice genus (Oryza). The present invention can be applied to any of japonica rice, indica rice, and any of glutinous rice, sticky rice, and sake rice, and the brand is not limited. The raw material rice here may be one using germinated brown rice or brown rice alone, or may be a combination of germinated brown rice and brown rice or white rice. By using the present invention, it is possible to exert the effect of improving the taste and scent of odor compared to ordinary germinated brown rice and food using brown rice.
本発明は上記原料米を、上記DFAの存在下で炊飯等の調理をすることを特徴とする。かかる炊飯等の調理方法は、通常行われる調理方法に従って行うことができる。すなわち、原料米を研いで、炊飯用水に浸し、これを加熱することにより本発明にいう炊飯を実行することができる。 The present invention is characterized in that the raw rice is cooked such as cooked rice in the presence of the DFA. Such cooking methods such as cooking rice can be performed according to a usual cooking method. That is, the rice cooking according to the present invention can be performed by sharpening the raw rice, immersing it in rice cooking water, and heating it.
原料米をＤＦＡと混合して炊飯など調理することによって、食味や糠臭さを改善することが、実験の結果確認できた。原料米への食味改善剤の添加量は、特に限定されるものではないが、発芽玄米及び／又は玄米に対して、乾物換算において０.３〜３.０ 重量％の範囲内で添加するのが好ましい。添加量が０.３重量％未満であると食味改善効果が弱く、逆に３.０重量％を超えると米飯の食感、食味に悪影響するため好ましくない。 It was confirmed as a result of the experiment that the taste and odor were improved by mixing the raw rice with DFA and cooking rice. The amount of the taste improver added to the raw rice is not particularly limited, but it is added within 0.3 to 3.0% by weight in terms of dry matter with respect to germinated brown rice and / or brown rice. Is preferred. If the addition amount is less than 0.3% by weight, the effect of improving the taste is weak, while if it exceeds 3.0% by weight, the texture and taste of the cooked rice are adversely affected.
本発明における食味改善剤の形態は特に限定されるものではなく、粉末状態、顆粒状態、水や液体調味料などへ分散させた液体状態である。無洗米として提供する場合は、発芽玄米や玄米にＤＦＡを付着させてコーティング状態とすることが可能である。 The form of the taste improving agent in the present invention is not particularly limited, and is a powder state, a granule state, or a liquid state dispersed in water or a liquid seasoning. When providing as washing-free rice, DFA can be made to adhere to germinated brown rice or brown rice, and it can be set as a coating state.
米の調理あるいは加工工程においてＤＦＡを添加する時期は、米の吸水工程前あるいは工程中、加熱工程前などのいずれでも構わないが、米粒の表面にＤＦＡを均一に分散することが望ましい。そのため吸水工程時に添加する場合には、ＤＦＡが完全に溶解した溶液に浸漬し、そのまま炊飯などの調理過程に移ることが望ましい。また炊飯などの調理直前に添加する場合にもＤＦＡを溶解した溶液を使用することが望ましい。ＤＦＡを付着コーティングした発芽玄米あるいは玄米を使用する場合は、水洗工程を経ずに調理に利用することができる。 The timing of adding DFA in the rice cooking or processing step may be before the water absorption step of rice, during the step, or before the heating step, but it is desirable to uniformly disperse DFA on the surface of the rice grains. Therefore, when adding at the time of a water absorption process, it is desirable to immerse in the solution which DFA melt | dissolved completely, and to transfer to cooking processes, such as rice cooking, as it is. Moreover, when adding just before cooking, such as cooking rice, it is desirable to use the solution which melt | dissolved DFA. When germinated brown rice or brown rice coated with DFA is used, it can be used for cooking without passing through a washing step.
また、本発明の食味改善剤は、従来から米飯の食味改善として使用されているトレハロース、ソルビトール、デキストリン、シクロデキストリン、水溶性ヘミセルロース、ゼラチン等やキサンタンガム、プルラン、グアガム、ローカストビーンガム、タラガム、ペクチン等の増粘多糖類やモノグリセリン脂肪酸エステル、レシチンなどの乳化剤やアミラーゼ、セルラーゼ、プロテアーゼなどの酵素とも併用して使用することができる。
発芽玄米には、現代人に不足しやすいと言われているマグネシウムなどのミネラルが白米に比べて豊富に含まれていることから、ミネラル吸収促進作用を示すＤＦＡは発芽玄米のミネラルを効率よく摂取できることが期待できる。また米は日本人の主食であり、副食と同時に摂取することにより副食中のミネラルも効率よく摂取できることも期待できる。
In addition, the taste improver of the present invention includes trehalose, sorbitol, dextrin, cyclodextrin, water-soluble hemicellulose, gelatin and the like conventionally used for improving the taste of cooked rice, xanthan gum, pullulan, guar gum, locust bean gum, tara gum, pectin It can be used in combination with thickening polysaccharides such as monoglycerin fatty acid ester, emulsifiers such as lecithin, and enzymes such as amylase, cellulase and protease.
Germinated brown rice contains abundant minerals such as magnesium, which is said to be deficient for modern people, compared to white rice, so DFA, which promotes mineral absorption, efficiently ingests germinated brown rice minerals. I can expect to do it. In addition, rice is a Japanese staple food, and it can be expected that the minerals in the side meal can be efficiently consumed by taking it at the same time as the side meal.
本発明によって得られる発芽玄米あるいは玄米を用いた食品は、米飯、粥、餅、及びこれらを加工あるいは添加した形態である。 The germinated brown rice or food using the brown rice obtained by the present invention is cooked rice, rice bran, rice bran, and a form obtained by processing or adding these.
以下に実施例をあげて、具体的に説明するが、本発明はこれに限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.
発芽玄米（乾物換算）２８０gに対して水４７０gを加え、ＤＦＡを発芽玄米（乾物換算）に対して０.３ 重量％添加して、家庭用炊飯器で炊飯した。 470 g of water was added to 280 g of germinated brown rice (in terms of dry matter), and 0.3% by weight of DFA was added to the germinated brown rice (in terms of dry matter), and then cooked in a household rice cooker.
実施例１において、ＤＦＡの発芽玄米（乾物換算）への添加量を１.４ 重量％とした。 In Example 1, the amount of DFA added to germinated brown rice (in terms of dry matter) was 1.4% by weight.
実施例１において、ＤＦＡの発芽玄米（乾物換算）への添加量を３.０ 重量％とした。 In Example 1, the amount of DFA added to germinated brown rice (in terms of dry matter) was 3.0% by weight.
実施例１において、ＤＦＡの発芽玄米（乾物換算）への添加量を４.３ 重量％とした。 In Example 1, the amount of DFA added to germinated brown rice (in terms of dry matter) was 4.3% by weight.
〔比較例１〕
発芽玄米（乾物換算）２８０ｇに対して水４７０ｇを加え、家庭用炊飯器で炊飯した。
[Comparative Example 1]
470 g of water was added to 280 g of germinated brown rice (in terms of dry matter), and cooked with a household rice cooker.
実施例１〜４、比較例１で得られた米飯の炊飯直後にパネラー１０名（２０代〜３０代）により米飯のほぐれやすさ、つや、糠臭さ、味、硬さ、もちもち感、総合評価という項目について官能検査を行い比較した。官能検査は、各項目ごとに、非常に良い（３点）、良い（２点）、やや良い（１点）、普通（０点）、やや悪い（−１点）、悪い（−２点）、非常に悪い（−３点）の７段階評価で表し、１０人の評価の平均値を算出した。さらに、平均値が−０．１未満を×、−０．１以上０．３未満を△、０．３以上０．５未満を○、０．５以上を◎と判定し、表１に示した。 Immediately after cooking rice cooked in Examples 1 to 4 and Comparative Example 1, 10 panelists (20's to 30's) made it easy for the cooked rice to become loose, glossy, odor, taste, hardness, glutinous feeling, overall Sensory tests were performed on the item of evaluation and compared. The sensory test is very good (3 points), good (2 points), slightly good (1 point), normal (0 points), slightly bad (-1 point), bad (-2 points) for each item. It was expressed by a 7-point evaluation of very bad (−3 points), and an average value of 10 evaluations was calculated. Furthermore, the average value is determined to be less than −0.1 ×, −0.1 to less than 0.3 Δ, 0.3 to less than 0.5 ○, 0.5 to ◎, and shown in Table 1. It was.
表１より、各実施例は、ほぐれ、つや、糠臭さ、もちもち感、硬さ、総合評価とも良好であった。特に、ＤＦＡを発芽玄米（乾物換算）に０．３〜３．０重量％添加した実施例１〜３では、味の評価も良好である。ＤＦＡの添加量が１．４重量％の実施例２が味、各項目、総合評価において、最高であった。 From Table 1, each Example was favorable in terms of loosening, gloss, odor, stickiness, hardness, and comprehensive evaluation. In particular, in Examples 1 to 3 in which 0.3 to 3.0% by weight of DFA is added to germinated brown rice (in terms of dry matter), the taste evaluation is also good. Example 2 in which the amount of DFA added was 1.4% by weight was the highest in taste, items, and overall evaluation.
Claims (2)
The food according to claim 1, which is unwashed germinated brown rice coated with difructose anhydride.
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| JPH1023867A (en) * | 1996-07-10 | 1998-01-27 | Meiji Seika Kaisha Ltd | Cooking of unpolished rice and additive for the same |
| JPH1143438A (en) * | 1997-07-29 | 1999-02-16 | Nippon Beet Sugar Mfg Co Ltd | Calcium absorption-enhancing composition |
| JP2000050818A (en) * | 1998-08-11 | 2000-02-22 | Doomaa Kk | Enriched germinated unpolished rice, its production and processed food |
| JP2004097094A (en) * | 2002-09-10 | 2004-04-02 | Shinji Koyama | Method for producing calcium-fortified germinated brown rice, and the resultant calcium-fortified brown rice |
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| JPH1023867A (en) * | 1996-07-10 | 1998-01-27 | Meiji Seika Kaisha Ltd | Cooking of unpolished rice and additive for the same |
| JPH1143438A (en) * | 1997-07-29 | 1999-02-16 | Nippon Beet Sugar Mfg Co Ltd | Calcium absorption-enhancing composition |
| JP2000050818A (en) * | 1998-08-11 | 2000-02-22 | Doomaa Kk | Enriched germinated unpolished rice, its production and processed food |
| JP2004097094A (en) * | 2002-09-10 | 2004-04-02 | Shinji Koyama | Method for producing calcium-fortified germinated brown rice, and the resultant calcium-fortified brown rice |
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| JP2007063254A (en) * | 2005-08-01 | 2007-03-15 | Fancl Corp | Lipid metabolism-improving composition |
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