JPH0568500A - Powder of rice embryo bud - Google Patents
Powder of rice embryo budInfo
- Publication number
- JPH0568500A JPH0568500A JP3043615A JP4361591A JPH0568500A JP H0568500 A JPH0568500 A JP H0568500A JP 3043615 A JP3043615 A JP 3043615A JP 4361591 A JP4361591 A JP 4361591A JP H0568500 A JPH0568500 A JP H0568500A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- rice germ
- rice
- rice embryo
- vitamin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は米胚芽の微細な粉末に関
する。FIELD OF THE INVENTION The present invention relates to a fine powder of rice germ.
【０００２】[0002]
【従来の技術】米胚芽は、たんぱく質、脂肪、カルシウ
ム、ビタミンＢ類、ナイアシン、ビタミンＥ、必須アミ
ノ酸、脂肪酸、繊維、ミネラル類など各種の栄養素を含
有している。特に、米胚芽にはビタミンＥが他の食品に
比べて豊富に含まれている。ビタミンＥは抗酸化作用
（酸化防止作用）により血液の凝固を防止できひいては
老化防止に役立つなどの効果を有し、またナイアシンは
抗ガン作用があることが知られているので、米胚芽は健
康食品として優れている。2. Description of the Related Art Rice germ contains various nutrients such as proteins, fats, calcium, vitamins B, niacin, vitamin E, essential amino acids, fatty acids, fibers and minerals. In particular, rice germ is richer in vitamin E than other foods. Vitamin E has an antioxidative effect (antioxidant effect) that can prevent blood coagulation and thus helps prevent aging, and niacin is known to have an anti-cancer effect. Excellent as food.
【０００３】従来、胚芽は、玄米から白米を精米した際
に、外皮などとともに排除され、飼料や肥料として利用
されていただけであった。これに対して、本発明者は特
公昭６３−２７９９７号公報において、精米された白米
以外の部分から米胚芽粒子を選別して取り出す方法につ
いて開示した。このようにして得られた米胚芽粒子はそ
のまま又は他の食品に添加して食用に供することができ
る。Conventionally, the embryo has only been used as feed and fertilizer when it was polished rice from brown rice and removed along with the outer skin. On the other hand, the present inventor disclosed in Japanese Patent Publication No. 63-27997 a method of selecting and extracting rice germ particles from a portion other than polished rice. The rice germ particles thus obtained can be used as they are or by adding them to other foods.
【０００４】ただし、米胚芽は必ずしも美味ではないた
め、粒子のままでは持続して食することが困難である。
また、他の食品に添加する場合でも、粒子のままでは用
途が限られてしまう。そこで、米胚芽が本来持っている
栄養素を失うことなく、より微細な粉末にすることが要
望されている。However, since rice germ is not necessarily delicious, it is difficult to continuously eat it as particles.
Further, even when it is added to other foods, its use is limited as it is as particles. Therefore, it is desired to make finer powder without losing the nutrients originally possessed by rice germ.
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、米胚
芽の栄養素をそのまま保ち、各種食品への添加物として
利用しやすい米胚芽粉末を提供することにある。SUMMARY OF THE INVENTION It is an object of the present invention to provide rice germ powder which retains the nutrients of rice germ as it is and is easy to use as an additive to various foods.
【０００６】[0006]
【課題を解決するための手段】本発明の米胚芽粉末は、
水分１〜７％、たんぱく質１５〜２５％、脂質１５〜３
０％、繊維５％以下、灰分４〜９％、糖質３０〜６０％
からなり、ビタミンＥを３０ｍｇ／１００ｇ以上含有
し、粒径が３０〜１００メッシュであることを特徴とす
るものである。The rice germ powder of the present invention comprises:
Water 1-7%, protein 15-25%, lipid 15-3
0%, fiber 5% or less, ash 4-9%, sugar 30-60%
It is characterized by containing 30 mg / 100 g or more of vitamin E and having a particle size of 30 to 100 mesh.
【０００７】本発明の米胚芽粉末は、米胚芽粒子及び水
をともに凍結させ、この状態で粉砕した後、凍結乾燥
し、温度を上昇させて残存した水分を除去し、更にふる
いわけすることにより製造することができる。The rice germ powder of the present invention is obtained by freezing rice germ particles and water together, crushing in this state, lyophilizing, raising the temperature to remove residual water, and sieving. Can be manufactured.
【０００８】[0008]
【実施例】以下、本発明の実施例を説明する。EXAMPLES Examples of the present invention will be described below.
【０００９】予め特公昭６３−２７９９７号公報に開示
した方法により、米胚芽粒子をふるいにより選別してお
いた。この米胚芽粒子と水とを混合して凍結させ、この
状態で粉砕した。粉砕した凍結粉を凍結乾燥して米胚芽
粉末を調製した。次に、温度を上昇させて残存した水分
を除去して米胚芽粉末を乾燥した。更に、ふるいわけし
て６０〜７０メッシュの米胚芽粉末を得た。表１、表２
に、それぞれ原料として用いられた米胚芽粒子、及び前
述した方法により得られた米胚芽粉末の化学成分を分析
した結果を示す。表１及び表２から、米胚芽粉末（表
２）は米胚芽粒子（表１）と同様な化学成分を含有して
おり、栄養素が失われていないことがわかる。次に、得
られた米胚芽粉末を食品原料に添加して各種食品を製造
した例について説明する。 （ａ）発酵製品（焼酎、みそ）Rice germ particles were previously screened by a method disclosed in Japanese Patent Publication No. 63-27997. The rice germ particles were mixed with water, frozen, and ground in this state. The ground frozen powder was freeze-dried to prepare rice germ powder. Next, the temperature was raised to remove the residual water, and the rice germ powder was dried. Further, it was sieved to obtain 60-70 mesh rice germ powder. Table 1, Table 2
The results of analyzing the chemical components of the rice germ particles used as raw materials and the rice germ powder obtained by the above-mentioned method are shown in FIG. From Table 1 and Table 2, it can be seen that the rice germ powder (Table 2) contains the same chemical components as the rice germ particles (Table 1), and the nutrients are not lost. Next, examples of producing various foods by adding the obtained rice germ powder to food materials will be described. (A) Fermented products (shochu, miso)
【００１０】麹菌を生成する工程時に米胚芽粉末を５〜
３０％添加し、麦焼酎を製造した。この場合、独特の臭
いが緩和されて香りが良く、口当たりも良好な焼酎が得
られた。また、同様に米胚芽粉末を添加してみそを製造
した場合、胚芽の持つ甘みが加わっておいしいみそが得
られた。 （ｂ）麺（そうめん、うどん、スパゲッティ）During the process of producing Aspergillus oryzae, rice germ powder is added to 5 to 5 times.
30% was added to produce barley shochu. In this case, shochu was obtained in which the unique odor was alleviated, the scent was good, and the mouthfeel was good. Similarly, when rice miso powder was added to produce miso, the sweetness of the embryo was added and delicious miso was obtained. (B) Noodles (somen, udon, spaghetti)
【００１１】小麦粉に対して米胚芽粉末を１〜５％添加
してそうめん、うどんを製造した。この場合、生麺の日
持ちが良くなったうえ、胚芽の持つ甘みが加わり、しか
もいわゆるコシの強いそうめん、うどんが得られた。Some 1-5% of rice germ powder was added to wheat flour to prepare somen and udon. In this case, the raw noodles had a longer shelf life, and the sweetness of the germ was added, and so-called somen noodles and udon with a strong texture were obtained.
【００１２】その他、パンやクッキー（小麦粉に対して
米胚芽粉末を１〜１０％添加）、シリアル食品や冷凍食
品のころも（米胚芽粉末を１〜１００％添加）、ふりか
けやお茶漬けの素（米胚芽粉末を３〜５０％添加）、漬
物、佃煮、マーガリンなど（米胚芽粉末を５〜３０％添
加）、スープ、カレー、シチュー、ブイヨンなど（米胚
芽粉末を１〜３０％添加）を製造した場合、栄養価が高
く、おいしい食品を製造することができた。In addition, bread and cookies (addition of 1 to 10% rice germ powder to wheat flour), cereal foods and frozen foods (addition of 1 to 100% rice germ powder), sprinkles and ochazuke ( Manufactures rice germ powder (3-50% added), pickles, boiled fish, margarine (5-30% rice germ powder), soup, curry, stew, bouillon (1-30% rice germ powder added). If so, it was possible to produce delicious foods with high nutritional value.
【００１３】[0013]
【表１】 [Table 1]
【００１４】[0014]
【表２】 [Table 2]
【００１５】[0015]
【発明の効果】以上詳述したように本発明の米胚芽粉末
は、米胚芽の栄養素をそのまま保ち、各種食品への添加
物として利用しやすいので、この米胚芽粉末を用いれば
栄養価が高くおいしい食品を製造することができる。Industrial Applicability As described in detail above, the rice germ powder of the present invention retains the nutrients of the rice germ as it is and is easily used as an additive to various foods. We can produce delicious food.
Claims (1)
％、脂質１５〜３０％、繊維５％以下、灰分４〜９％、
糖質３０〜６０％からなり、ビタミンＥを３０ｍｇ／１
００ｇ以上含有し、粒径が３０〜１００メッシュである
ことを特徴とする米胚芽粉末。1. A water content of 1 to 7% and a protein of 15 to 25
%, Lipid 15-30%, fiber 5% or less, ash 4-9%,
Consists of 30 to 60% sugar and contains 30 mg / 1 vitamin E
Rice germ powder characterized by containing at least 00 g and having a particle size of 30 to 100 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3043615A JPH0568500A (en) | 1991-03-08 | 1991-03-08 | Powder of rice embryo bud |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3043615A JPH0568500A (en) | 1991-03-08 | 1991-03-08 | Powder of rice embryo bud |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0568500A true JPH0568500A (en) | 1993-03-23 |
Family
ID=12668748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3043615A Pending JPH0568500A (en) | 1991-03-08 | 1991-03-08 | Powder of rice embryo bud |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0568500A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008017836A (en) * | 2006-06-12 | 2008-01-31 | Nippon Flour Mills Co Ltd | Cereal flour containing raw germ powder and used for baked confectionery, and baked confectionery by using the same |
| KR101327695B1 (en) * | 2013-04-30 | 2013-11-11 | 이학길 | Method for manufacturing beverage containing an embryo bud of rice |
| CN111642568A (en) * | 2020-06-23 | 2020-09-11 | 李德坤 | Germ milk and preparation method thereof |
-
1991
- 1991-03-08 JP JP3043615A patent/JPH0568500A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008017836A (en) * | 2006-06-12 | 2008-01-31 | Nippon Flour Mills Co Ltd | Cereal flour containing raw germ powder and used for baked confectionery, and baked confectionery by using the same |
| KR101327695B1 (en) * | 2013-04-30 | 2013-11-11 | 이학길 | Method for manufacturing beverage containing an embryo bud of rice |
| CN111642568A (en) * | 2020-06-23 | 2020-09-11 | 李德坤 | Germ milk and preparation method thereof |
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