JP5641179B2 - 浸透物質保持穀類 - Google Patents
浸透物質保持穀類 Download PDFInfo
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- JP5641179B2 JP5641179B2 JP2009171634A JP2009171634A JP5641179B2 JP 5641179 B2 JP5641179 B2 JP 5641179B2 JP 2009171634 A JP2009171634 A JP 2009171634A JP 2009171634 A JP2009171634 A JP 2009171634A JP 5641179 B2 JP5641179 B2 JP 5641179B2
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- 235000013339 cereals Nutrition 0.000 title claims description 115
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Description
ジャポニカ米である金南風の受精卵細胞をN−メチル−N−ニトロソウレア(MNU)で処理して変異させたwx米EM21(GBSSI欠損株:Satoh and Omura 1979 らの方法による)と、ae米EM16(BEIIb欠損株)を交配して、ダブルミュータントwx/ae株であるAMF18株を得た。この株を大阪府立大学内にて栽培し、開花後30日後に収穫した。また、コントロールとして、野生種(WT米)の金南風、wx米であるEM21を用いた。これらの野生種及び変異体米を脱穀し玄米とした。また、玄米を試験用精白米器(山本電気社製 MB-RC71)にて精米し、重量精白歩合85%以上90%以下でぬかを取り去った精白米を得た。
WT米、wx米、wx/ae米の玄米について、食品分析で用いられる一般的な方法に従って栄養成分を分析した。その結果を表1に示す。表1に示すように、wx/ae米ではWT米やwx米よりも水分の含有量が多い。全糖質の含有量は、wx/ae米ではWT米やwx米より少ないが、ショ糖はWT米やwx米よりwx/ae米が多いことに特徴があった。そこで、各米のショ糖含量をさらに詳しく対比すべく、Scofieldらの方法(Graham N. Scofield et al., Journal of Experimental Botany Advance Access, p1-13, November 30,2006, "The role of the sucrose transporter, OsSUT1, in germination and early seedling growth and development of rice plants")により測定したところ、表2に示す結果となった。これによると、玄米のショ糖含量は、WT米では約1.1%、wx米では約1.3%であるのに対し、wx/ae米では約2.9%もあった。精白米では、WT米では約0.2%、wx米では約1.3%であるのに対し、wx/ae米では1.9%もあった。
精白米した野生種(WT米)、wx米並びにwx/ae米の同量をそれぞれ試験管に取り、水を加えて室温で浸漬した。その結果を図1に示す。図1から明らかなように、wx/ae米は他の米に比べて大きな膨潤性を示した。
野生種(WT米)、wx米並びにwx/ae米の吸水力を測定した。測定はそれぞれ玄米及び精白米について行った。各玄米及び精白米10gをそれぞれ100mのメスシリンダーに入れた。これに予め15℃にした水70mlを注ぎ、15℃の恒温槽中で保存した。その後20分経過ごとに恒温槽からメスシリンダーを取り出し、米粒部分の体積を測定した。保存開始直後と各浸漬時間経過直後の体積の比を吸水力とした。その結果を図2(玄米)及び図3(精白米)に示した。なお、結果はメスシリンダー6本の平均値である。
次に、ショ糖の濃度から各米を水に浸漬させた場合に生じる浸透圧を算出した。その結果を図4に示す。wx/ae米の浸透圧は、WT米の約6倍、wx米の約4倍あると推定される。
被保持物質として水溶性の高分子物質である甘藷由来のアラビノガラクタンと酵母の生産する多糖であるプルランを用いた。アラビノガラクタンは国際公開WO2005/105852号公報に開示されたもの、プルランは株式会社林原製の市販品である(分子量約28万)。
サンプル米(wx/ae精白米)を蒸留水で3回洗った後、拭き取り用ペーパー(商品名「キムワイプ」、日本製紙クレシア株式会社製)で米表面の水分を除去した。次に、表に示す各濃度のアラビノガラクタン溶液及びプルラン溶液の10mlを約3gの米を入れたバイアルに加え、軽く攪拌した。溶液を加えた時刻を開始時刻とし、30分経過ごとに軽く攪拌した。2時間の浸漬終了後、直ちに浸漬した米を蒸留水で3回洗い、拭き取り用ペーパーで米表面の水分を除去した後、50℃に設定した乾燥機で恒量となるまで乾燥した。コントロールとして、蒸留水に浸漬して乾燥したサンプル米を用いた。得られた乾燥後重量から、コントロールである蒸留水浸漬精白米の乾燥後重量に対するアラビノガラクタン溶液浸漬精白米およびプルラン溶液浸漬精白米の乾燥後重量の増加率を求め、その結果を表3に示した。
上記と同様にして、表に示す各濃度のアラビノガラクタン溶液及びプルラン溶液の10mlを約5gの米を入れたバイアルに加え、高分子物質を保持させ、その重量増加率を求めた。その結果を表4に示す。
次に、被保持物質として、上記と同様の操作によって表5に示す高分子物質を保持させた。乾燥温度はそれぞれ50℃である。なお、常温ではゼラチンの水溶液はゲル化してしまい、ゼラチンとして浸透・保持させることができないために、50℃に加温した浸漬液に浸漬した。用いた被保持物質の平均分子量は、次のとおりである。DX:18,000、ゼラチン:5万〜10万、Cluster Dextlin:50万、難消化性デキストリン:2000(それぞれ製造元のデータによる)。表5に示したようにこれらの高分子物質についても良好に保持させることができた。
Claims (10)
- ショ糖含量が脱穀した状態で1.5重量%以上である穀類に、当該穀物内外の浸透圧差を利用して、非加圧下で被保持物質を当該穀物内部に浸透させた後、当該穀物に被保持物質を保持させた物質保持穀類であって、
前記穀類がアミロペクチン枝作り酵素(BEIIb)及びアミロース合成酵素I(GBSSI)の両者が欠損した二重変異体米(wx/ae米)であり、
前記被保持物質は、水溶性物質又は疎水性物質の何れか1種若しくは2種以上である物質保持穀類。 - 脱穀した穀類を、重量精白米歩合が85%以上90%以下となるように胚芽や糠などの穀物表面層を除去した後、15℃の水に浸漬して透析平衡に達した時の吸水力が1.5以上である穀類に、当該穀物内外の浸透圧差を利用して、非加圧下で被保持物質を当該穀物内部に浸透させた後、当該穀物に被保持物質を保持させた物質保持穀類であって、
前記穀類がアミロペクチン枝作り酵素(BEIIb)及びアミロース合成酵素I(GBSSI)の両者が欠損した二重変異体米(wx/ae米)であり、
前記被保持物質は、水溶性物質又は疎水性物質の何れか1種若しくは2種以上である物質保持穀類。 - 前記被保持物質が分子量300以上の水溶性物質である請求項1又は2に記載の物質保持穀類。
- 前記水溶性物質が難消化性デキストリン、アラビノガラクタン、ポリフェノールプルランのいずれかである請求項3に記載の物質保持穀類。
- 前記被保持物質が水に分散可能である疎水性物質である請求項1又は2に記載の物質保持穀類。
- 前記被保持物質が保持される前の穀類に対し1重量%以上の量で保持された請求項1〜5の何れか1項に記載の物質保持穀類。
- 請求項1〜6の何れか1項に記載の物質保持穀類の製造方法であって、
被保持物質の水溶液又は分散液に穀類を常圧で浸漬する工程と、
前記浸漬された穀類を乾燥する工程を有する物質保持穀類の製造方法。 - 前記浸漬は常温の被保持物質の水溶液又は分散液が用いられる請求項7に記載の製造方法。
- 浸漬された穀類を60℃以下で乾燥する請求項7又は8の何れかに記載の製造方法。
- 請求項1〜6の何れか1項に記載の物質保持穀類から得られた穀類加工食品。
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