JP4846034B2 - Food composition - Google Patents
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Description
本発明は、米糠臭が低減された食品組成物及び米糠臭のマスキング方法に関する。 The present invention relates to a food composition with reduced rice odor and a method for masking rice odor.
米糠は、玄米を搗精（精白）して白米を製造する際に副生する米の果皮、種皮、外胚乳、糊粉層等であり、油分、タンパク質、無機質、ビタミンB群（特にB1）が豊富であることが知られている。また、米糠に含まれるγ−オリザノール、フェルラ酸には抗酸化作用、コレステロール低下作用が知られている。このため、米糠加工品を栄養強化用或いはこれらの作用を享受することを目的としたサプリメント、食品添加物として応用することが試みられている（例えば特許文献１参照）。 Rice bran is rice pericarp, seed coat, outer endosperm, paste powder layer, etc. that are produced as a by-product when white rice is produced by milling brown rice, and contains oil, protein, minerals, vitamin B group (especially B 1 ) Is known to be abundant. Further, γ-oryzanol and ferulic acid contained in rice bran are known to have an antioxidant effect and a cholesterol lowering effect. For this reason, it has been attempted to apply processed rice bran products as supplements and food additives for the purpose of enhancing nutrition or enjoying these effects (see, for example, Patent Document 1).
一方、米糠中には２０％程度の脂質が含まれており、この脂質は非常に酸化されやすく、米糠を食品として利用する場合には鮮度を保つのが困難という問題点がある。このことから、米糠を食品用途に使用する場合、例えば、搾油処理により米糠からある程度の脂質を取いた脱脂米糠が使用されている（特許文献２〜４）。 On the other hand, about 20% of lipids are contained in rice bran, and this lipid is very easily oxidized, and there is a problem that it is difficult to keep freshness when using rice bran as a food. From this, when using rice bran for food applications, for example, defatted rice bran obtained by removing a certain amount of lipid from rice bran by oil extraction treatment is used (Patent Documents 2 to 4).
しかしながら、米糠及び脱脂米糠は米糠独特の米糠臭を有しており、米糠又は脱脂米糠を主成分とする食品は非常に食べにくいという問題点があった。また、脱脂米糠を主成分とする従来の食品は、顆粒状、板状等に成形しても、その後の調理過程で形状が崩れ易いという問題点があり、さらに、脱脂米糠を主成分とすると食感が悪いといった問題点もあった。 However, rice bran and defatted rice bran have a rice bran odor peculiar to rice bran, and there is a problem that foods based on rice bran or defatted rice bran are very difficult to eat. In addition, conventional foods mainly composed of defatted rice bran have a problem that even if they are formed into granules, plates, etc., there is a problem that the shape tends to collapse in the subsequent cooking process. There was also a problem that the texture was bad.
本発明は、米糠臭が低減された食品組成物及び米糠臭のマスキング方法を提供することを主な課題とする。更に詳しくは、脱脂米糠を含む食品組成物の米糠臭が効果的に低減され、さらに保形性及び食感の点でも優れた食品組成物、並びに脱脂米糠の米糠臭を低減し、さらに脱脂米糠を含む食品組成物に優れた保形性及び食感を付与する方法を提供することを課題とする。 The main object of the present invention is to provide a food composition in which rice odor is reduced and a method for masking rice odor. More specifically, the rice bran odor of a food composition containing defatted rice bran is effectively reduced, and further, the food composition excellent in shape retention and texture, and the rice bran odor of the defatted rice bran are further reduced. It is an object of the present invention to provide a method for imparting excellent shape retention and texture to a food composition containing the above.
本発明者は、上記課題を解決するために鋭意検討を重ねてきた。その結果、米糠を搾油処理して得られた脱脂米糠とグルテンとを混合することにより、驚くべきことに、従来低減することが困難であった脱脂米糠の米糠臭が著しく低減され、さらに、食感、調理過程での保形性等の点にも優れることを見出した。本発明は、この様な知見に基づきさらに鋭意検討を重ねて完成されたものである。 The present inventor has intensively studied to solve the above problems. As a result, by mixing the defatted rice bran obtained by squeezing the rice bran and gluten, surprisingly, the rice bran odor of the defatted rice bran, which has been difficult to reduce in the past, is significantly reduced. It has been found that it is excellent in terms of feeling and shape retention during cooking. The present invention has been completed by further intensive studies based on such knowledge.
本発明は、例えば下記項１〜９に示す米糠臭が低減された食品組成物及び米糠臭のマスキング方法を提供する。
項１． 米糠を搾油処理して得られた脱脂米糠及びグルテンを含む食品組成物。
項２． 前記食品組成物中の前記脱脂米糠の含有量が３０〜９０重量％である項１に記載の食品組成物。
項３． 前記脱脂米糠１００重量部に対してグルテンを１０〜７０重量部含む項１又は２に記載の食品組成物。
項４． さらにトランスグルタミナーゼを含む項１〜３のいずれかに記載の食品組成物。
項５． さらにβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種を含む項１〜４のいずれかに記載の食品組成物。
項６． さらに水不溶性の着色剤を含む請求項１〜５のいずれかに記載の食品組成物。
項７． 顆粒状、フレーク状、粒状、ブロック状又は麺状である項１〜６のいずれかに記載の食品組成物。
項８． 米糠を搾油処理して得られた脱脂米糠にグルテンを混合して、該脱脂米糠の米糠臭をマスキングする方法。
項９． 前記脱脂米糠１００重量部に対してグルテンを１２〜７０重量部混合する項８に記載のマスキング方法。
The present invention provides, for example, a food composition having a reduced rice odor shown in the following items 1 to 9 and a method for masking rice odor.
Item 1. A food composition comprising defatted rice bran and gluten obtained by squeezing rice bran.
Item 2. Item 2. The food composition according to Item 1, wherein the content of the defatted rice bran in the food composition is 30 to 90% by weight.
Item 3. Item 3. The food composition according to Item 1 or 2, comprising 10 to 70 parts by weight of gluten based on 100 parts by weight of the defatted rice bran.
Item 4. Item 4. The food composition according to any one of Items 1 to 3, further comprising transglutaminase.
Item 5. Item 5. The food composition according to any one of Items 1 to 4, further comprising at least one selected from the group consisting of β-glucan, pectin, agar, glucomannan, and guar gum.
Item 6. Furthermore, the food composition in any one of Claims 1-5 containing a water-insoluble coloring agent.
Item 7. Item 7. The food composition according to any one of Items 1 to 6, which is in the form of granules, flakes, granules, blocks, or noodles.
Item 8. A method of masking the rice bran odor of the defatted rice bran by mixing gluten with the defatted rice bran obtained by extracting the rice bran with oil.
Item 9. Item 9. The masking method according to Item 8, wherein 12 to 70 parts by weight of gluten is mixed with 100 parts by weight of the defatted rice bran.
本発明は、米糠及び脱脂米糠が有する独特の米糠臭が低減された食品組成物に関し、脱脂米糠にグルテンを混合することにより該食品組成物を得ることができる。 The present invention relates to a food composition in which a unique rice bran odor possessed by rice bran and defatted rice bran is reduced, and the food composition can be obtained by mixing gluten into the defatted rice bran.
脱脂米糠の原料となる米糠は玄米の果皮、種皮、外胚乳、糊粉層等であり、通常玄米の８〜１０重量％程度を占める。米糠は玄米を搗精（精白）して白米を製造する際に副生するため、本発明ではこれを利用することができる。搗精後に得られた米糠（生米糠）には脂質が通常１８〜２０重量％程度含まれている。生米糠ではリパーゼによる油の酸化が急速に進むため、生米糠にはリパーゼ失活処理を施すことが好ましい。生米糠のリパーゼ失活処理は公知であり、一般的には、生米糠を７０〜１３０℃程度で加熱焙煎することにより行われており、本発明においても公知のリパーゼ失活処理を適用できる。また、加熱手段としては、クッキング装置、乾式エクストルーダー、湿式エクストルーダー、水蒸気処理装置が例示される。なお、加熱処理された米糠は市販もされており、本発明ではこのような市販品も使用できる。また、加熱焙煎処理の前に、生米糠を乾燥処理して水分含量が５〜１０重量％程度の乾燥米糠を調製する予備乾燥処理を行ってもよい。 Rice bran, which is a raw material for defatted rice bran, is brown rice peel, seed coat, outer endosperm, paste layer, etc., and usually occupies about 8 to 10% by weight of brown rice. Since rice bran is produced as a by-product when white rice is produced by milling (milling) brown rice, it can be used in the present invention. The rice bran (raw rice bran) obtained after milling usually contains about 18 to 20% by weight of lipid. Since the oxidation of oil by lipase proceeds rapidly in raw rice bran, it is preferable to subject the raw rice bran to lipase deactivation treatment. The lipase deactivation treatment of raw rice bran is known, and is generally performed by heating and roasting raw rice bran at about 70 to 130 ° C., and the known lipase deactivation treatment can also be applied in the present invention. . Examples of the heating means include a cooking device, a dry extruder, a wet extruder, and a steam treatment device. In addition, the rice bran heat-processed is also marketed, and such a commercial item can also be used in this invention. Moreover, you may perform the preliminary drying process which dry-processes raw rice bran and prepares dry rice bran whose water content is about 5 to 10 weight% before a heating roasting process.
加熱処理された米糠は圧搾されて搾油と搾り滓である脱脂米糠とを生成する。ここで、圧搾により生成する脱脂米糠は、溶媒抽出（特に、ヘキサン等の非極性又は低極性有機溶媒抽出）により生成する脱脂米糠とは異なるものである。有機溶媒抽出の方が搾油よりも油の歩留まりが高いため、米糠の圧搾により得られる脱脂米糠（本発明に用いる脱脂米糠）は有機溶媒抽出により得られる脱脂米糠よりも脱脂の程度は低いものである。溶媒抽出によって脱脂を行うと、米糠油以外の油溶性成分の多くも米糠から除かれる。通常、米糠油の製造には溶媒抽出法が採用されるが、本発明に用いる脱脂米糠は、米糠を圧搾法により圧搾処理して得られたものであり、脱脂の程度、脱脂米糠中に含まれる油溶性成分の量が溶媒抽出法により得られた脱脂米糠とは異なるものである。圧搾処理の方法は公知であり、例えば加熱焙煎処理され１００〜１１５℃程度になった米糠を低温連続圧搾機（例えば（株）テクノシグマ社より販売されているミラクルチャンバー）により圧搾する方法が挙げられる。本発明ではこれに限られず公知の圧搾方法を適用できる。圧搾の程度は、圧搾後の脱脂米糠中の脂質が５〜１５重量％、好ましくは５〜１４重量％、より好ましくは５〜１２重量％となる程度である。 The heat-treated rice bran is squeezed to produce oil and defatted rice bran that is a squeezed rice bran. Here, the defatted rice bran produced | generated by pressing differs from the defatted rice bran produced | generated by solvent extraction (especially nonpolar or low polar organic solvent extraction, such as hexane). Since the yield of oil is higher in organic solvent extraction than in squeezed oil, defatted rice bran obtained by pressing rice bran (defatted rice bran used in the present invention) is less defatted than defatted rice bran obtained by organic solvent extraction. is there. When degreasing is performed by solvent extraction, many oil-soluble components other than rice bran oil are also removed from rice bran. Usually, a solvent extraction method is adopted for the production of rice bran oil, but the defatted rice bran used in the present invention is obtained by squeezing rice bran by the squeezing method, and is included in the degree of defatted and defatted rice bran. The amount of the oil-soluble component is different from that of defatted rice bran obtained by the solvent extraction method. A method of pressing treatment is known, for example, a method of pressing rice bran that has been heated and roasted to about 100 to 115 ° C. with a low-temperature continuous pressing machine (for example, a miracle chamber sold by Techno Sigma Co., Ltd.). Can be mentioned. In this invention, not only this but a well-known pressing method is applicable. The degree of pressing is such that the lipid in the defatted rice bran after pressing is 5 to 15% by weight, preferably 5 to 14% by weight, more preferably 5 to 12% by weight.
圧搾により得られた脱脂米糠はこれをそのまま本発明に利用できるが、精製米糠油を脱脂米糠に対して１０〜３０重量％程度添加し、均一混合したものも利用できる。また、これらは、粉砕、分級することにより、ハンドリングが容易な粉末状や顆粒状に加工処理されたものを利用することが好ましい。このような加工処理がされた市販品として、例えば、サンブラン株式会社製の「ハイブレフ」、「ネオハイブレフ」等が入手できる。 The defatted rice bran obtained by pressing can be used as it is in the present invention, but it is also possible to use a refined rice bran oil added in an amount of about 10 to 30% by weight to the defatted rice bran and mixed uniformly. In addition, it is preferable to use those that have been processed into powder or granules that are easy to handle by pulverization and classification. As a commercial product subjected to such processing, for example, “Hybref”, “Neo Hiblev” manufactured by Sun Blanc Co., Ltd., etc. can be obtained.
好ましい脱脂米糠の平均粒径は３０〜２００μｍ程度、より好ましくは４０〜１００μｍ程度である。また、脱脂米糠の脂質含量は５〜１５重量％程度が好ましく、５〜１２重量％程度がより好ましい。なお、本発明において脱脂米糠の平均粒径はメジアン径であり、レーザ回折式粒度分布測定装置ＳＡＬＤ−２２００（島津製作所）を用い、分散剤は水として、レーザ回折・散乱法により測定した値である。 The average particle diameter of the defatted rice bran is preferably about 30 to 200 μm, more preferably about 40 to 100 μm. The lipid content of the defatted rice bran is preferably about 5 to 15% by weight, more preferably about 5 to 12% by weight. In the present invention, the average particle diameter of the defatted rice bran is the median diameter, and a value measured by a laser diffraction / scattering method using a laser diffraction particle size distribution analyzer SALD-2200 (Shimadzu Corporation) and water as a dispersant. is there.
本発明の食品組成物中の脱脂米糠の含有量は、通常３０〜９０重量％程度、好ましくは４５〜８５重量％程度、より好ましくは５０〜８０重量％程度である。 The content of defatted rice bran in the food composition of the present invention is usually about 30 to 90% by weight, preferably about 45 to 85% by weight, and more preferably about 50 to 80% by weight.
本発明において使用されるグルテンは、小麦、ライ麦等の穀物の胚乳から生成されるタンパク質であり、小麦蛋白の一種である。小麦粉等のグルテン前駆体（グリアジン、グルテニン）を含む穀物粉に水を加えると、グリアジンとグルテニンが絡み合ってグルテンができる。グルテニンは弾力性に富むが伸びにくい性質を有するタンパク質であり、グリアジンは弾力性に乏しいが延びやすい性質を有するタンパク質である。このような性質の異なるタンパク質が結びつくと、両方の性質（粘着性と弾性）を適度に兼ね備えたグルテンになる。小麦粉等のグルテン前駆体（グリアジン、グルテニン）を持つ穀物粉に水を加えて十分に捏ねることによりグルテンを生成させ、これを水で洗うと水溶性タンパク質やデンプン粒が流出し、グルテン塊を分離することができる。グルテンは、市販のグルテン粉等を使用してもよく、グルテン含量が５０重量％以上、好ましくは５５重量％以上、最も好ましくは６０重量％以上のものを使用できる。市販品としては、例えば、グリコ栄養食品株式会社製のＡ−グルＫ（グルテン含量７５％以上）、Ａ−グルＧ（グルテン含量７５％以上）、Ａ−グルＷＰ（グルテン含量８０％以上）、ファイングルＶＰ（グルテン含量６０％以上）が挙げられる。 Gluten used in the present invention is a protein produced from the endosperm of grains such as wheat and rye, and is a kind of wheat protein. When water is added to cereal flour containing gluten precursors (gliadin, glutenin) such as wheat flour, gliadin and glutenin are entangled to form gluten. Glutenin is a protein that is highly elastic but difficult to stretch, and gliadin is a protein that is poor in elasticity but easy to stretch. When proteins having such different properties are combined, a gluten having both properties (adhesiveness and elasticity) moderately is obtained. Gluten is produced by adding water to cereal flour containing gluten precursors (gliadin, glutenin) such as wheat flour and kneading thoroughly, and when this is washed with water, water-soluble proteins and starch grains flow out, separating the gluten mass can do. As gluten, commercially available gluten powder or the like may be used, and those having a gluten content of 50% by weight or more, preferably 55% by weight or more, and most preferably 60% by weight or more can be used. Examples of commercially available products include A-Glu K (gluten content of 75% or more), A-Glu G (gluten content of 75% or more), A-glu WP (gluten content of 80% or more), manufactured by Glico Nutrition Foods, Inc. Fineglu VP (gluten content of 60% or more) can be used.
本発明においては、脱脂米糠にグルテンを加えることにより、脱脂米糠を主成分とする食品組成物にした場合にも、米糠臭を著しく低減することができる。また、グルテンは、食感が悪く食べにくかった該食品組成物を食べやすくし、さらに、該食品組成物の調理過程における形状の保持にも貢献する。 In the present invention, by adding gluten to defatted rice bran, the odor of rice bran can be remarkably reduced even when the food composition is mainly composed of defatted rice bran. Moreover, gluten makes it easy to eat the food composition which has a poor texture and is difficult to eat, and further contributes to maintaining the shape of the food composition during the cooking process.
例えば、小麦粉中にはタンパク質が約６〜１５％含まれ、該タンパク質の約８５％が前記グルテン前駆体（グリアジン、グルテニン）である。本発明においては、穀物等から抽出したグルテンを脱脂米糠と混合することにより、脱脂米糠の米糠臭を効果的に抑えること等が可能となる。小麦粉に水を加えて捏ねるとグルテンが生成するが、小麦の種類や品質、加水量、副材料、添加物の種類及び量、捏ね方等によってグルテンの生成量が大きく異なる。脱脂米糠に前記グルテン前駆体（グリアジン、グルテニン）を含む穀物粉、水等を加えて混合するだけでは、脱脂米糠を主成分とする食品組成物中のグルテン量が極めて少なくなり、本発明の米糠臭のマスキング効果、保形性及び食感の改善効果は十分に発揮されない。 For example, about 6-15% of protein is contained in wheat flour, and about 85% of the protein is the gluten precursor (gliadin, glutenin). In the present invention, it is possible to effectively suppress the rice bran odor of the defatted rice bran by mixing gluten extracted from grains and the like with the defatted rice bran. When water is added to wheat and kneaded, gluten is produced, but the amount of gluten produced varies greatly depending on the type and quality of the wheat, the amount of water added, the auxiliary materials, the type and amount of additives, and the kneading method. By simply adding cereal flour containing the gluten precursor (gliadin, glutenin), water and the like to defatted rice bran and mixing them, the amount of gluten in the food composition containing defatted rice bran as a main component is extremely reduced. The odor masking effect, shape retention and texture improvement effect are not fully exhibited.
脱脂米糠の米糠臭を効果的に抑えるためには、脱脂米糠とグルテンとを均一に混合することが好ましい。例えば、脱脂米糠の粉末とグルテンの粉末を攪拌機等により均一に混合したり、必要に応じて、水等の液体を加えて、脱脂米糠とグルテンとをより均一に混合することが好ましい。脱脂米糠とグルテンとを均一に混合することにより、米糠臭をより効果的に抑えるだけでなく、形状維持等の点でも優れた効果を発揮する。脱脂米糠とグルテンとが均一に混合されれば、これらを混合する際には、他の成分が存在していてもよい。 In order to effectively suppress the rice bran odor of the defatted rice bran, it is preferable to uniformly mix the defatted rice bran and gluten. For example, it is preferable to uniformly mix the defatted rice bran powder and the gluten powder with a stirrer or the like, or, if necessary, add a liquid such as water to more uniformly mix the defatted rice bran and gluten. By uniformly mixing the defatted rice bran and gluten, not only can the rice bran odor be suppressed more effectively, but it also exhibits excellent effects in terms of shape maintenance and the like. If the defatted rice bran and gluten are uniformly mixed, other components may be present when they are mixed.
本発明において、脱脂米糠とグルテンとの混合割合は、脱脂米糠１００重量部に対してグルテンを通常１０〜７０重量部程度、好ましくは１２〜７０重量部程度、より好ましくは１５〜６０重量部程度、さらに好ましくは１５〜５０重量部程度とすればよい。 In the present invention, the mixing ratio of the defatted rice bran and gluten is usually about 10 to 70 parts by weight, preferably about 12 to 70 parts by weight, more preferably about 15 to 60 parts by weight with respect to 100 parts by weight of the defatted rice bran. More preferably, it may be about 15 to 50 parts by weight.
本発明においては、グルテンの他にトランスグルタミナーゼを混合してもよい。脱脂米糠にグルテンとトランスグルタミナーゼを混合することにより、食感及び調理過程における形状保持の効果が更に向上する。トランスグルタミナーゼは、従来公知の酵素であり、市販品を使用すればよい。市販品としては、例えば、味の素株式会社製のアクティバ コシキープ速効タイプ（トランスグルタミナーゼ０．１％含有）が挙げられる。 In the present invention, transglutaminase may be mixed in addition to gluten. By mixing gluten and transglutaminase with defatted rice bran, the texture and the effect of maintaining the shape in the cooking process are further improved. Transglutaminase is a conventionally known enzyme, and a commercially available product may be used. As a commercial item, Ajinomoto Co., Ltd. activa cosikee fast-acting type (containing 0.1% transglutaminase) is exemplified.
本発明の食品組成物中のトランスグルタミナーゼの含有量は、０．０００１〜０．００５重量％程度、好ましくは０．００１〜０．００４重量％程度、より好ましくは０．００１３〜０．００３重量％程度とすればよい。 The content of transglutaminase in the food composition of the present invention is about 0.0001 to 0.005% by weight, preferably about 0.001 to 0.004% by weight, more preferably 0.0013 to 0.003% by weight. It may be about%.
脱脂米糠、グルテン、及びトランスグルタミナーゼの混合順序は、特に限定されない。また、前記の通り、脱脂米糠、グルテン、及びトランスグルタミナーゼをなるべく均一に混合することが好ましく、必要に応じて、水、食用油等の液体を加えてもよい。脱脂米糠、グルテン、及びトランスグルタミナーゼを均一に混合できれば、これらの混合時に他の成分が存在していてもよい。 The mixing order of defatted rice bran, gluten, and transglutaminase is not particularly limited. Moreover, as described above, it is preferable to mix defatted rice bran, gluten, and transglutaminase as uniformly as possible, and liquids such as water and edible oil may be added as necessary. As long as defatted rice bran, gluten, and transglutaminase can be mixed uniformly, other components may be present during mixing.
さらに、本願発明においては、グルテンに加えて、増粘多糖類を配合することが好ましく、特に、β−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種を混合することが好ましい。これらの増粘多糖類は、市販品を使用すればよい。 Furthermore, in the present invention, it is preferable to add a thickening polysaccharide in addition to gluten, and in particular, at least one selected from the group consisting of β-glucan, pectin, agar, glucomannan, and guar gum is mixed. It is preferable. These thickening polysaccharides may be commercial products.
脱脂米糠とβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種との混合割合は、脱脂米糠１００重量部に対してβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種を通常０．１〜７重量部程度、好ましくは０．１〜５重量部程度、より好ましくは０．５〜４重量部程度とすればよい。 The mixing ratio of defatted rice bran and at least one selected from the group consisting of β-glucan, pectin, agar, glucomannan, and guar gum is β-glucan, pectin, agar, glucomannan, And at least one selected from the group consisting of guar gum is usually about 0.1 to 7 parts by weight, preferably about 0.1 to 5 parts by weight, more preferably about 0.5 to 4 parts by weight.
脱脂米糠、グルテン、並びにβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種の混合順序は、特に限定されない。また、前記の通り、脱脂米糠、グルテン、並びにβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種をなるべく均一に混合することが好ましく、必要に応じて、水、食用油等の液体を加えてもよい。脱脂米糠、グルテン、並びにβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種を均一に混合できれば、混合時にさらに他の成分が存在していてもよい。 The mixing order of at least one selected from the group consisting of defatted rice bran, gluten, and β-glucan, pectin, agar, glucomannan, and guar gum is not particularly limited. In addition, as described above, it is preferable to mix as uniformly as possible at least one selected from the group consisting of defatted rice bran, gluten, and β-glucan, pectin, agar, glucomannan, and guar gum. A liquid such as edible oil may be added. As long as at least one selected from the group consisting of defatted rice bran, gluten, and β-glucan, pectin, agar, glucomannan, and guar gum can be mixed uniformly, other components may be present at the time of mixing.
本発明においては、グルテンに加えて、前記トランスグルタミナーゼとβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種とを併用して混合してもよい。トランスグルタミナーゼとβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種とを併用することにより、食感及び調理過程における形状保持性の点で優れた食品組成物を得ることができる。 In the present invention, in addition to gluten, the transglutaminase and at least one selected from the group consisting of β-glucan, pectin, agar, glucomannan, and guar gum may be used in combination. By using transglutaminase in combination with at least one selected from the group consisting of β-glucan, pectin, agar, glucomannan, and guar gum, a food composition excellent in texture and shape retention in the cooking process Obtainable.
トランスグルタミナーゼとβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種とを併用する場合も、脱脂米糠に対するトランスグルタミナーゼ並びにβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種の使用量は、それぞれ前記と同じとすればよい。 Transglutaminase and β-glucan, pectin, agar, glucomannan The amount of at least one selected from the group consisting of guar gum may be the same as described above.
また、脱脂米糠、グルテン、トランスグルタミナーゼ、並びにβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種の混合順序は、特に限定されない。前記の通り、脱脂米糠、グルテン、トランスグルタミナーゼ並びにβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種をなるべく均一に混合することが好ましく、必要に応じて、水、食用油等の液体を加えてもよい。脱脂米糠、グルテン、トランスグルタミナーゼ、並びにβ−グルカン、ペクチン、及び寒天、グルコマンナン、グアガムからなる群より選ばれる少なくとも１種とを均一に混合できれば、混合時にさらに他の成分が存在していてもよい。 The mixing order of at least one selected from the group consisting of defatted rice bran, gluten, transglutaminase, and β-glucan, pectin, agar, glucomannan, and guar gum is not particularly limited. As described above, it is preferable to mix as uniformly as possible at least one selected from the group consisting of defatted rice bran, gluten, transglutaminase and β-glucan, pectin, agar, glucomannan, and guar gum. A liquid such as edible oil may be added. Even if other components are present at the time of mixing, if defatted rice bran, gluten, transglutaminase, and β-glucan, pectin, and at least one selected from the group consisting of agar, glucomannan and guar gum can be mixed uniformly. Good.
本発明の食品組成物には、外観の改善等を目的として、従来公知の種々の食品用着色剤を用いてもよい。該着色剤は、目的に応じて使い分ければよく、例えば、本発明の食品組成物を白米等と共に炊飯する場合は、食品組成物からの着色剤の流出を防ぐため、水不溶性の着色剤を使用することが望ましい。着色剤としては、例えば、パプリカ、リコピン、炭粉、紅芋粉、クチナシ色素、有色野菜粉末、藻類粉末（スピルリナ、クロレラ等）、油溶化処理された色素製剤等が挙げられる。 In the food composition of the present invention, conventionally known various food colorants may be used for the purpose of improving the appearance and the like. The colorant may be properly used depending on the purpose.For example, when cooking the food composition of the present invention together with white rice or the like, a water-insoluble colorant is used to prevent the colorant from flowing out of the food composition. It is desirable to use it. Examples of the colorant include paprika, lycopene, charcoal powder, red yeast rice powder, gardenia pigment, colored vegetable powder, algal powder (Spirulina, chlorella, etc.), oil-solubilized pigment preparation, and the like.
これらの中でも、竹炭等の炭粉を使用すると、米糠臭の低減効果がさらに向上し、食感や調理過程における形状保持性の点でも非常に優れた食品組成物が得られる。これは、前記グルテン等と炭粉とが米糠臭の低減、形状保持に対して相乗的に作用していることに起因すると考えられる。 Among these, when charcoal powder such as bamboo charcoal is used, the effect of reducing rice odor is further improved, and a food composition that is very excellent in terms of texture and shape retention in the cooking process can be obtained. This is considered to be due to the fact that the gluten and the like and the charcoal powder synergistically act on reduction of rice odor and shape retention.
着色剤の使用量は、目的とする食品の外観等に応じて適宜選択すればよく、本発明の食品組成物中、通常、０．０１〜１０重量％程度、好ましくは０．０５〜５重量％程度とすればよい。 The amount of the colorant used may be appropriately selected according to the appearance of the target food, and is usually about 0.01 to 10% by weight, preferably 0.05 to 5% in the food composition of the present invention. It may be about%.
また、米粉（例えばうるち米粉、もち米粉）や澱粉類（例えばタピオカ澱粉、馬鈴薯澱粉）等を加えると、食感が向上し、かつ、食品組成物の表面の艶が向上するので好ましい。米粉、澱粉類等の添加量は適宜選択すればよい。 Moreover, it is preferable to add rice flour (for example, glutinous rice flour, glutinous rice flour), starches (for example, tapioca starch, potato starch) or the like, since the texture is improved and the gloss of the surface of the food composition is improved. What is necessary is just to select the addition amount of rice flour, starch, etc. suitably.
本発明の食品組成物には、前記脱脂米糠、グルテン等に加えて、小麦、米粉等の穀類、大豆、小豆等の豆類、果物、水飴等の糖質、食物繊維、水、玄米油等の食用油等の他の原料や、甘味剤、抗酸化剤、ビタミン類、ミネラル類、香料、色素等の従来公知の食品添加物等、従来食品に添加される他の成分を含んでもよい。 In addition to the defatted rice bran and gluten, the food composition of the present invention includes grains such as wheat and rice flour, beans such as soybeans and red beans, saccharides such as fruits and starch syrup, dietary fiber, water and brown rice oil. It may contain other ingredients added to conventional foods such as other raw materials such as edible oils, and conventionally known food additives such as sweeteners, antioxidants, vitamins, minerals, fragrances, and pigments.
また、本発明の食品組成物の形状は、例えば、顆粒状、フレーク状、粒状、ブロック状、麺状等の任意の形状とすることができる。また、本発明の食品組成物は、クッキー、ビスケット、栄養バー、フルーツバー、ふりかけ、米飯添加剤、麺類、煎餅、あられ等の任意の形態とすることができる。本発明の食品組成物は、例えば、前記脱脂米糠、グルテン等を攪拌機等で均一に混合し、所望の形状に成形した後、焼成する方法等の従来公知の方法により任意の形状、形態とすることができる。また、各原料の混合の際、水、食用油等の液体を加えて攪拌、混練等してペースト状にし、これを成形、焼成等してもよい。 Moreover, the shape of the food composition of this invention can be made into arbitrary shapes, such as granule shape, flake shape, a granular form, block shape, noodle shape, for example. In addition, the food composition of the present invention can be in any form such as cookies, biscuits, nutrition bars, fruit bars, sprinkles, cooked rice additives, noodles, rice crackers, and hail. The food composition of the present invention can be formed into any shape and form by a conventionally known method such as a method of uniformly mixing the defatted rice bran, gluten, etc. with a stirrer, etc., forming the desired shape, and baking it. be able to. Moreover, when mixing each raw material, liquids, such as water and edible oil, may be added, and it may stir and knead | mix, etc., may be made into a paste form, and this may be shape | molded and baking.
前記の通り、本発明の米糠臭のマスキング方法において、脱脂米糠、グルテン等の各原料の混合順序は特に限定されず、例えば、脱脂米糠にグルテンを混合する工程の前及び／又は後に下記工程（１）〜（３）
（１）脱脂米糠にトランスグルタミナーゼを混合する工程、
（２）脱脂米糠にβ−グルカン、ペクチン、寒天、グルコマンナン、及びグアガムからなる群より選ばれる少なくとも１種を混合する工程、
（３）脱脂米糠に水不溶性の着色剤を混合する工程
の少なくとも１つの工程行ってもよい（工程（１）〜（３）の順序、回数は問わない）。
As described above, in the masking method of rice bran odor according to the present invention, the mixing order of raw materials such as defatted rice bran and gluten is not particularly limited. For example, the following steps (before and / or after the step of mixing gluten into defatted rice bran ( 1) to (3)
(1) mixing transglutaminase with defatted rice bran,
(2) mixing at least one selected from the group consisting of β-glucan, pectin, agar, glucomannan, and guar gum into defatted rice bran,
(3) You may perform at least 1 process of mixing the water-insoluble coloring agent with defatted rice bran (the order and frequency | count of a process (1)-(3) do not ask | require).
また、これらの工程に加え、（４）水、食用油等を加えて各原料をより均一に混合する工程、（５）前記他の成分を加える工程を任意の順序、回数有していてもよい。 Further, in addition to these steps, (4) a step of adding water, edible oil or the like to mix the raw materials more uniformly, and (5) a step of adding the other components may be performed in any order and number of times. Good.
脱脂米糠が食品組成物中の主成分である場合、従来の食品組成物は米糠臭が強く、食感も悪く非常に食べにくいものであったが、本願発明の食品組成物は、米糠臭が効果的にマスキングされており、食感も良く食べやすい。 When defatted rice bran is the main ingredient in the food composition, the conventional food composition has a strong rice bran odor, a poor texture and is very difficult to eat, but the food composition of the present invention has a rice bran odor. It is masked effectively and has a good texture and is easy to eat.
本発明の食品組成物は、顆粒状にして（即ち人造米として）白米とともに炊飯することにより、固く、ぼそぼそして食べにくい玄米を食べなくても、玄米と同等の栄養価を摂取することができる。玄米一膳（約１５０ｇ）中には、約７ｇの米糠が含まれている。よって、脱脂米糠を７ｇ程度含む本発明の食品組成物を摂取することにより、玄米一膳に含まれる米糠の栄養価を手軽に摂取することができる。また、本発明の食品組成物は、米糠臭が効果的にマスキングされており、食感も良く食べやすいので、脱脂米糠を主成分とするクッキー等としても効果的に玄米の栄養価を摂取することもできる。 The food composition of the present invention can be ingested with a nutritional value equivalent to that of brown rice even if it does not eat hard, soft, and hard-to-eat brown rice by cooking with white rice in the form of granules (ie as artificial rice). it can. In one brown rice (about 150 g), about 7 g of rice bran is contained. Therefore, by ingesting the food composition of the present invention containing about 7 g of defatted rice bran, the nutritional value of rice bran contained in brown rice can be easily consumed. In addition, the food composition of the present invention is effectively masked with rice bran odor, and has a good texture and is easy to eat. Therefore, it effectively ingests the nutritive value of brown rice as a cookie mainly composed of defatted rice bran. You can also.
なお、パン類、ビスケット・クッキー類、パイ類、ケーキ類等のベーカリー食品とする場合、平均粒径が好ましくは２０〜２００μｍ程度、より好ましくは５０〜１００μｍ程度の脱脂米糠をグルテン等の他の成分と混合してベーカリー食品を製造することが好ましい。例えば、クッキーの場合、当該脱脂米糠をグルテン等の他の成分と混合してクッキー等の形状に成形し焼成することが好ましい。脱脂米糠の平均粒径がこの範囲よりも小さいと、食べた後に口の中に粉っぽい残留感が出るおそれがあり、平均粒径がこの範囲よりも大きいと、ボサボサとした食感になるおそれがある。 When making bakery foods such as breads, biscuits / cookies, pies, cakes, etc., defatted rice bran having an average particle size of preferably about 20 to 200 μm, more preferably about 50 to 100 μm is used for other gluten and the like. It is preferable to produce a bakery food by mixing with the ingredients. For example, in the case of a cookie, it is preferable to mix the defatted rice bran with other components such as gluten, shape it into a cookie shape, and fire it. If the average particle size of the defatted rice bran is smaller than this range, there may be a powdery residual feeling in the mouth after eating, and if the average particle size is larger than this range, the texture becomes harsh. There is a fear.
本発明の食品組成物をベーカリー食品とする場合は、オリゴ糖及び／又は水飴類をさらに加えることで、食した際の口の中での残留感や吸湿感が低減できるため好ましい。オリゴ糖としては、例えばマルトオリゴ糖、グリコシルスクロース、ラクトスクロース、イソマルトオリゴ糖等を挙げることができる。また、水飴類としては、例えば還元水飴、還元麦芽糖水飴、酸糖化水飴、酵素糖化水飴等を挙げることが出来る。これらは１種又は２種以上を組み合わせて用いることができる。また、配合量は適宜設定できるが、食品組成物に対して好ましくは５〜３０質量％、より好ましくは１５〜２５質量％である。 When the food composition of the present invention is used as a bakery food, it is preferable to further add oligosaccharides and / or syrups to reduce the residual feeling and moisture absorption in the mouth when eating. Examples of the oligosaccharide include maltooligosaccharide, glycosyl sucrose, lactosucrose, isomaltoligosaccharide and the like. Examples of starch syrups include reduced starch syrup, reduced maltose starch syrup, acid saccharified starch syrup, and enzymatic saccharified starch syrup. These can be used alone or in combination of two or more. Moreover, although a compounding quantity can be set suitably, Preferably it is 5-30 mass% with respect to a food composition, More preferably, it is 15-25 mass%.
また、本発明の食品組成物をベーカリー食品とする場合は、ショートニングをさらに加えることで、食した際の残留感やねたつき感がよりさらに低減できるため好ましい。配合量は適宜設定できるが、食品組成物に対して好ましくは１０〜３０質量％、より好ましくは１５〜２５質量％である。さらに、ショートニングとレシチン及びグリセリンモノ脂肪酸エステルを併せて用いることで、食品組成物の油っこさがさらに改善され得る。レシチン及びグリセリンモノ脂肪酸エステルの配合量は適宜設定できる。 Moreover, when making the food composition of this invention into a bakery foodstuff, since the feeling of a residue at the time of eating and a feeling of stickiness can be further reduced by adding shortening further, it is preferable. Although a compounding quantity can be set suitably, Preferably it is 10-30 mass% with respect to a food composition, More preferably, it is 15-25 mass%. Furthermore, the oiliness of the food composition can be further improved by using shortening together with lecithin and glycerin monofatty acid ester. The compounding quantity of a lecithin and glycerol mono fatty acid ester can be set suitably.
なお、残留感とは嚥下してもまだ口中にあるように感じることをいう。また、吸湿感とは食べたときに口中の水分が食品に奪われ、パサパサした感触になることをいう。また、ねたつき感とは口中に食品がネバネバと貼り付く感じをいう。 Residual feeling means that the mouth still feels like it is in the mouth. Moreover, moisture absorption means that the moisture in the mouth is taken away by the food when eaten, resulting in a dry feel. In addition, the sticky feeling is a feeling that food sticks to the mouth.
本発明の食品組成物は、脱脂米糠にグルテンを配合することにより、米糠臭が著しく低減され、さらに、食感、米糠に含まれる栄養価を手軽に摂取することができる。また、該食品組成物は、調理過程での形状保持性等にも優れているので、焼いたり、ゆでたり、揚げたり、白米等と一緒に炊いたりして利用することができる。本発明の米糠臭のマスキング方法は、脱脂米糠にグルテンを混合することにより、米糠臭を効果的にマスキングすることができ、本方法により、食感が良く食べやすい食品組成物を得ることができる。 In the food composition of the present invention, by adding gluten to defatted rice bran, the rice bran odor is remarkably reduced, and the texture and nutritional value contained in the rice bran can be easily taken. Moreover, since the food composition is excellent in shape retention in the cooking process, it can be used after being baked, boiled, fried, cooked with white rice or the like. The method for masking rice bran odor according to the present invention can effectively mask rice bran odor by mixing gluten with defatted rice bran, and this method can provide a food composition having a good texture and easy to eat. .
[実施例]
以下に、本発明の実施例を挙げて、本発明を一層明らかにするが、本発明はこれらに限定されるものではない。なお、表中の％は重量％を示す。また、各実施例、比較例及び処方例において、脱脂米糠はサンブラン株式会社製のHIGH-BREF（ハイブレフ）、小麦蛋白（グルテン）は、グリコ栄養食品株式会社のＡ−グルＧ、ファイングルＶＰ、トランスグルタミナーゼ製剤は、味の素株式会社製のアクティバコシキープ 速効タイプ（トランスグルタミナーゼ０．１％アスコルビン酸オキシターゼ １．５％、アスコルビン酸ナトリウム５．０％、デキストリン他９３．４％）を使用した。また、他の成分も市販品を使用した。
[Example]
EXAMPLES Hereinafter, the present invention will be further clarified by giving examples of the present invention, but the present invention is not limited to these examples. In addition,% in a table | surface shows weight%. Moreover, in each Example, a comparative example, and a prescription example, defatted rice bran is HIGH-BREF (Hybref) made by Sun Blanc Co., Ltd., and wheat protein (gluten) is A-Guru G, Fine Guru VP, As the transglutaminase preparation, Ajinomoto Co., Inc. activacosikee fast-acting type (transglutaminase 0.1% ascorbate oxidase 1.5%, sodium ascorbate 5.0%, dextrin and others 93.4%) was used. Moreover, the other component used the commercial item.
実施例１〜１３及び比較例１〜２
下表１の配合割合で各成分を混合し、常法に従い、エクストルーダーや押出造粒機等を使用して造粒し、次いで棚式乾燥機、熱風流動乾燥機、真空乾燥機などを使用した乾燥工程を経て米飯添加用顆粒（白米の粒と同程度の大きさ）を作製した。当該米飯添加用顆粒は、すなわち人造米である。これを白米と共に炊飯した。米糠臭、形状の保持性等の結果を表１に示す。
Examples 1-13 and Comparative Examples 1-2
Each component is mixed at the blending ratio shown in Table 1 below, granulated using an extruder, extrusion granulator, etc., followed by a shelf dryer, hot air fluid dryer, vacuum dryer, etc. Through the drying process, a granule for adding cooked rice (sized about the same size as white rice grains) was prepared. The granule for adding cooked rice is artificial rice. This was cooked with white rice. Table 1 shows the results of rice odor, shape retention, and the like.
表１中の各評価基準を以下に記載する。また、各評価結果は、３人以上のパネラーが試食した後に評価した結果である。
炊飯前の生地のまとまり ○ 良くまとまる
× まとまりにくい
炊飯後の顆粒形状の保持 ◎ 全く崩れない
○ ほとんど崩れない
△ 少しく崩れる
× ほとんど崩れる
炊飯後の味（特に米糠臭） ◎ ほとんど米糠臭がせず食べやすい
○ 少し米糠臭がするが食べやすい
× 米糠臭が強く食べにくい
食感（主に顆粒の食感） ◎ 白米と同様の食感で食べやすい
○ 白米に近い食感で食べやすい
△ 食べにくくはないが少し柔らかい
× 柔らかすぎて食べにくい
Each evaluation standard in Table 1 is described below. Each evaluation result is a result of evaluation after three or more panelists have sampled.
The dough before cooking rice
× Retaining granule shape after cooking rice, which is difficult to organize ◎ Not collapse at all
○ Almost unbreakable
△ Slightly collapse
× Almost crumbled taste after cooking (especially rice odor) ◎ Almost no rice odor and easy to eat
○ It smells a bit like rice but is easy to eat
× A texture that is hard to eat and is hard to eat (mainly granule texture) ◎ Easy to eat with the same texture as white rice
○ Easy to eat with a texture close to white rice
△ It's not soft to eat but a little soft
× Too soft to eat
実施例１で得られた顆粒（すなわち人造米）は、保形性が良く、炊飯後の米糠臭も抑えられており、白米と同等のおいしさが感じられた。白米への顆粒の添加量を極力抑え、かつ、一定量の米糠や機能性の高い玄米油を摂取するためには、顆粒中のグルテン配合割合をできるだけ抑え、脱脂米糠、玄米油の配合割合を多くすることが望ましい。実施例２〜１３及び比較例１〜２では、脱脂米糠に対するグルテンの比（グルテン／脱脂米糠）を実施例１の３１．３％よりも小さい値に設定して、各評価項目を検討した。脱脂米糠に対するグルテンの比（グルテン／脱脂米糠）が２５％である実施例２及び実施例６〜９、２０％である実施例１０〜１３での評価は良好であった。また、竹炭を入れた実施例１１〜１３では、炊飯後の顆粒の弾力性はより好ましいものとなった。脱脂米糠に対するグルテンの比（グルテン／脱脂米糠）が１７．５％である実施例３〜５も比較的評価は高かったが、β−グルカンの少ない実施例３において、顆粒の食感が白米に比べ柔らかくなった。脱脂米糠に対するグルテンの比（グルテン／脱脂米糠）が１０％、０％である比較例１及び２では、米糠臭の低減効果は認められず、保形性も良くなかった。 The granules obtained in Example 1 (that is, artificial rice) had good shape retention, suppressed rice odor after cooking, and felt as good as white rice. In order to suppress the amount of granules added to white rice as much as possible and ingest a certain amount of rice bran and highly functional brown rice oil, the gluten mixing ratio in the granule should be suppressed as much as possible, and the mixing ratio of defatted rice bran and brown rice oil should be reduced. It is desirable to increase it. In Examples 2 to 13 and Comparative Examples 1 and 2, the ratio of gluten to defatted rice bran (gluten / defatted rice bran) was set to a value smaller than 31.3% of Example 1, and each evaluation item was examined. Evaluation in Examples 2 and 6 to 9 and 20 to 10% in Examples 2 to 13 where the ratio of gluten to defatted rice bran (gluten / defatted rice bran) was 25% was good. Moreover, in Examples 11-13 which put bamboo charcoal, the elasticity of the granule after cooking rice became a more preferable thing. Examples 3 to 5 in which the ratio of gluten to defatted rice bran (gluten / defatted rice bran) was 17.5% were also relatively high, but in Example 3 with less β-glucan, the texture of the granules became white rice Compared to softer. In Comparative Examples 1 and 2 in which the ratio of gluten to defatted rice bran (gluten / defatted rice bran) was 10% and 0%, the effect of reducing rice bran odor was not observed, and the shape retention was not good.
実施例１４〜２５及び比較例３〜８
下表２の配合割合で各成分を混合し、常法に従い、直径３ｃｍ、厚さ０．８ｃｍ程度に成形し、焼成工程を経て板状の脱脂米糠/グルテン配合クッキーを作製した。米糠臭、形状の保持性等の結果を表２に示す。
Examples 14-25 and Comparative Examples 3-8
Each component was mixed in the blending ratio shown in Table 2 below, molded into a diameter of about 3 cm and a thickness of about 0.8 cm according to a conventional method, and a plate-like defatted rice bran / gluten blended cookie was prepared through a baking process. Table 2 shows the results of rice odor and shape retention.
表２中の各評価基準を以下に記載する。
米糠臭の低減効果 ◎ ほとんど米糠臭がせず食べやすい
○ 少し米糠臭がするが食べやすい
× 米糠臭が強く食べにくい
口中の組成物残留感 ○ 口中に残留感がなく食べやすい
△ 口中に少し残留感が感じられる
Each evaluation standard in Table 2 is described below.
Rice odor reduction effect ◎ Easy to eat with almost no rice odor
○ It smells a bit like rice but is easy to eat
× Residual feeling in the mouth with a strong rice odor and difficult to eat ○ Easy to eat with no residual feeling in the mouth
△ A little residual feeling in the mouth
脱脂米糠に対するグルテンの比（グルテン／脱脂米糠）を１２．５％以上とした実施例１４〜２５において、米糠臭の低減効果が認められた。脱脂米糠に対するグルテンの比（グルテン／脱脂米糠）を１０％以下とした比較例３〜８では、米糠臭の低減効果は認められなかった。さらに、脱脂米糠の平均粒径を１００μｍ程度にすることで、食感が改善され、口中の組成物残留感も改善できた。 In Examples 14 to 25 in which the ratio of gluten to defatted rice bran (gluten / defatted rice bran) was 12.5% or more, an effect of reducing rice bran odor was recognized. In Comparative Examples 3 to 8 in which the ratio of gluten to defatted rice bran (gluten / defatted rice bran) was 10% or less, the effect of reducing rice bran odor was not recognized. Furthermore, by making the average particle diameter of the defatted rice bran to be about 100 μm, the texture was improved and the feeling of the composition remaining in the mouth could be improved.
処方例１及び２
下表３の配合割合で各成分を混合し、常法に従い、エクストルーダーや押出造粒機等を使用して造粒し、次いで棚式乾燥機、熱風流動乾燥機、真空乾燥機などを使用した乾燥工程を経て米飯添加用顆粒（白米の粒と同程度の大きさ）を作製した。当該米飯添加用顆粒は、すなわち人造米である。これを白米と共に炊飯した。
Formulation examples 1 and 2
Mix the components in the proportions shown in Table 3 below, granulate them using an extruder or extrusion granulator, etc., and then use a shelf dryer, hot air fluid dryer, vacuum dryer, etc. Through the drying process, a granule for adding cooked rice (sized about the same size as white rice grains) was prepared. The granule for adding cooked rice is artificial rice. This was cooked with white rice.
処方例３〜６
下表４の配合割合で各成分を混合し、常法に従い、幅０．３ｃｍ、厚さ０．３ｃｍ、長さ３０ｃｍ程度の麺状に成形し、乾燥させた。
Formulation Examples 3-6
Each component was mixed at the blending ratio shown in Table 4 below, and formed into a noodle shape having a width of 0.3 cm, a thickness of 0.3 cm, and a length of about 30 cm according to a conventional method, and dried.
処方例７及び８
下表５の配合割合で各成分を混合し、常法に従い、直径約５ｃｍ、厚さ０．２ｃｍ程度に成形し、焼成工程を経て板状の脱脂米糠/グルテン配合煎餅を作製した。
Formulation Examples 7 and 8
Each component was mixed at the blending ratio shown in Table 5 below, molded into a diameter of about 5 cm and a thickness of about 0.2 cm according to a conventional method, and a plate-like defatted rice bran / gluten blended rice cracker was produced through a firing process.
処方例９及び１０
下表６の配合割合で各成分を混合し、常法に従い、縦横４ｃｍ、厚さ０．２ｃｍ程度に成形し、焼成工程を経て板状の脱脂米糠/グルテン配合クラッカーを作製した。
Formulation examples 9 and 10
Each component was mixed at the blending ratio shown in Table 6 below, molded into a length and width of about 4 cm and a thickness of about 0.2 cm according to a conventional method, and a plate-like defatted rice bran / gluten blended cracker was prepared through a firing process.
処方例１１及び１２
下表７の配合割合で各成分を混合し、常法に従い、縦７ｃｍ、横１．５ｃｍ、厚さ１ｃｍ程度に成形し、焼成工程を経て板状の脱脂米糠/グルテン配合バーを作製した。
Formulation Examples 11 and 12
Each component was mixed at the blending ratio shown in Table 7 below, and molded into a length of about 7 cm, a width of 1.5 cm, and a thickness of about 1 cm according to a conventional method, and a plate-like defatted rice bran / gluten blending bar was produced through a firing process.
処方例１３及び１４
下表８の配合割合（重量部比）で各成分を混合し、常法に従い、シリアルバーを作製した。
Each component was mixed at the blending ratio (parts by weight) shown in Table 8 below, and a cereal bar was prepared according to a conventional method.
処方例１３および処方例１４では、マルトオリゴ糖を配合しない処方に比べ、食感（口の中での残留感、ねとつき感、吸湿感）が改善された。特に処方例１４では処方例１３に比べて食感がより改善された。 In Formulation Example 13 and Formulation Example 14, the texture (residual feeling in the mouth, feeling of stickiness, moisture absorption) was improved as compared with the formulation not containing maltooligosaccharide. In particular, the texture in Formulation Example 14 was more improved than in Formulation Example 13.
処方例１５〜１８
下表９の配合割合（重量部比）で各成分を混合し、常法に従い、米飯添加用粒状物（人造米）を作製した。具体的には、圧搾脱脂米糠と精製玄米油を均一混合後、小麦蛋白とトランスグルタミナーゼ製剤を添加し混合し、表９に記載の原料総量に対して約２５％量の精製水を加えて均一にし、その後室温で１時間静置した後にエクストルーダーを用いて焼成すると共に粒状に加工した。
Formulation Examples 15-18
Each component was mixed in the blending ratio (parts by weight) shown in Table 9 below, and a granular material for adding cooked rice (artificial rice) was produced according to a conventional method. Specifically, after uniformly mixing the defatted defatted rice bran and refined brown rice oil, the wheat protein and the transglutaminase preparation are added and mixed, and approximately 25% of purified water is added to the total amount of raw materials shown in Table 9 to make it uniform. Then, after standing at room temperature for 1 hour, it was fired using an extruder and processed into granules.
デンプンを添加することにより、デンプンを添加していない処方に比べて、炊飯後の粒の表面の滑らかさや食感（弾力性）が向上した。このうち特にもち米粉、タピオカデンプンを加えた処方例１６及び処方例１５が良好であった。 By adding starch, the smoothness and texture (elasticity) of the surface of the grain after cooking was improved as compared to the prescription without adding starch. Of these, Formulation Example 16 and Formulation Example 15 to which glutinous rice flour and tapioca starch were added were particularly good.
処方例１９
下表１０の配合割合（重量部比）で各成分を混合し、常法に従い、米飯添加用粒状物（人造米）を作製した。具体的には、処方例１５〜１８を作製したのと同様に行った。
Formulation Example 19
Each component was mixed at the blending ratio (part by weight ratio) shown in Table 10 below, and a granulated product for adding cooked rice (artificial rice) was produced according to a conventional method. Specifically, it was carried out in the same manner as in Preparation Examples 15-18.
Claims (6)
米糠を搾油処理して得られた脱脂米糠１００重量部に対してグルテンが１２〜７０重量部となり、且つ前記脱脂米糠の含有量が３０〜９０重量％となるよう、原料を混合することを特徴とする、方法。 A method of masking the rice bran odor of a defatted rice bran obtained by squeezing rice bran contained in a food composition,
The raw material is mixed so that the gluten is 12 to 70 parts by weight and the content of the defatted rice bran is 30 to 90% by weight with respect to 100 parts by weight of the defatted rice bran obtained by squeezing the rice bran. And the method.
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