JPS63181960A - Processed and unpolished rice - Google Patents
Processed and unpolished riceInfo
- Publication number
- JPS63181960A JPS63181960A JP62012494A JP1249487A JPS63181960A JP S63181960 A JPS63181960 A JP S63181960A JP 62012494 A JP62012494 A JP 62012494A JP 1249487 A JP1249487 A JP 1249487A JP S63181960 A JPS63181960 A JP S63181960A
- Authority
- JP
- Japan
- Prior art keywords
- brown rice
- processed
- unpolished rice
- glucose
- culture
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 7
- 235000009566 rice Nutrition 0.000 title abstract 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000221198 Basidiomycota Species 0.000 claims abstract description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 claims abstract description 6
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 claims abstract description 6
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 claims abstract description 6
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 claims abstract description 6
- FYGDTMLNYKFZSV-WFYNLLPOSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,3s,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-WFYNLLPOSA-N 0.000 claims abstract description 4
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 4
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 4
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 claims abstract 2
- 235000021329 brown rice Nutrition 0.000 claims description 41
- 230000000694 effects Effects 0.000 abstract description 10
- 239000000843 powder Substances 0.000 abstract description 9
- 235000019621 digestibility Nutrition 0.000 abstract description 8
- 201000010099 disease Diseases 0.000 abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 7
- 239000001963 growth medium Substances 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 240000001080 Grifola frondosa Species 0.000 abstract description 2
- 235000007710 Grifola frondosa Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 241000222341 Polyporaceae Species 0.000 abstract 3
- 240000008397 Ganoderma lucidum Species 0.000 abstract 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000002609 medium Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 235000012041 food component Nutrition 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 230000001079 digestive effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 229920001503 Glucan Polymers 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- DNVPQKQSNYMLRS-APGDWVJJSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@@H](CC[C@@]3([C@@H]([C@H](C)/C=C/[C@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-APGDWVJJSA-N 0.000 description 3
- 235000009200 high fat diet Nutrition 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 description 3
- 230000001575 pathological effect Effects 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 3
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 239000008223 sterile water Substances 0.000 description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 3
- 240000007235 Cyanthillium patulum Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000001882 diuretic effect Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 238000010876 biochemical test Methods 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002137 ergosterols Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、消化性良好で、かつ病態改善効果を有する加
工玄米に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to processed brown rice that has good digestibility and is effective in improving pathological conditions.
（従来の技術） 玄米は、各徨栄養源をバランスよく含んでおり。(Conventional technology) Brown rice contains a good balance of various nutritional sources.
最近、健康食として注目されてｂるが、消化性の悪いこ
とが難点となっている。特に１栄養補給の必要な病後の
人や老人には、消化性の悪いことが玄米の摂取の妨げと
なっている。Recently, it has been attracting attention as a health food, but its poor digestibility has become a drawback. In particular, the poor digestibility of brown rice is an obstacle to the intake of brown rice, especially for people who are sick or elderly who need nutritional supplements.
一方、サルノコシカク科に属する担子菌を始めとするキ
ノコ類の栄養分に着目し、各種可食物を培地として、キ
ノコ類の菌糸体を培養し次発酵食品が開発されているが
、これらはあくまでもキノコ類の病態改善効果を主とし
たものである。On the other hand, focusing on the nutritional content of mushrooms such as basidiomycetes belonging to the family Sarnococcicaceae, sub-fermented foods have been developed by culturing mushroom mycelium using various edible media as culture media, but these are just mushrooms. Its main effect is to improve the pathological condition of patients.
例えば、芋類等のデンプン貯蔵性野菜あるいは穀類と人
参等のデンプン非貯蔵性野菜とを組み合わせた素材を用
いて、シイタケ以外の食用茸の菌糸を培養して得られる
発酵食品が知られている（％開昭６０−１８８０４５号
公報）。また、可食物を培養基としてマンネンタケ等の
白色腐朽菌を培養して得られる「甘酒様香りをもつ醗酵
可食物」（特開昭５１３−７１８４８号公報）もある。For example, fermented foods are known that are obtained by culturing the mycelium of edible mushrooms other than shiitake mushrooms using a combination of starch-storable vegetables such as potatoes or grains and non-starch-storable vegetables such as carrots. (%Kokai No. 60-188045). There is also a ``fermentable food with a sweet sake-like aroma'' (Japanese Patent Laid-Open Publication No. 71848/1983) obtained by culturing white rot fungi such as C. chinensis using an edible material as a culture medium.
これらの技術においては、原料可食物は菌糸体の培養基
としての役割を果之している。したがって、得られ九発
酵食品は、菌糸体を主成分とするものであって、原料可
食物の持つ栄養成分は僅かであり、栄養補給源としては
適してかない。In these techniques, the raw edible material serves as a culture medium for mycelium. Therefore, the obtained fermented food is mainly composed of mycelium, and the edible raw material has only a small amount of nutritional components, making it unsuitable as a source of nutritional supplementation.
本発明は、玄米が持つ豊富な栄養成分は保持しつつ、そ
の消１ヒ性が改善されて消化能力の衰えた病者にも適し
、かつサルノコシカケ科に属する担子菌に由来する病態
改善効果を持つ加工玄米を提供することを目的としてい
る。The present invention maintains the rich nutritional components of brown rice, has improved dehydration properties, and is suitable for patients with weakened digestive abilities, and also has the effect of improving disease conditions derived from Basidiomycota, which belongs to the family Salmonaceae. The aim is to provide processed brown rice that retains its quality.
（問題点を解決するための手段）
上記の目的は、デンプンを３５〜５５％、グルコースお
よび／ま友はグルコースからなるオリゴｍｋ２ｓ 〜４
ｓｓ、β−Ｄ−／ルカ７ｆ０．５〜１０係およびエルゴ
ステロールｔ−０，００１〜０．１係含有し、かつデン
プンの９０９６以上がα化されていること全特徴とする
。玄米とサルノコシカケ科に属する担子菌ヲ含む加工玄
米によって初めて達成される。(Means for Solving the Problems) The above purpose is to produce oligo mk2s consisting of 35 to 55% starch and glucose and/or glucose.
It is characterized by containing ss, β-D-/Luca 7f of 0.5 to 10 and ergosterol t of 0,001 to 0.1, and that 9096 or more of the starch is pregelatinized. This can be achieved for the first time by processing brown rice and processed brown rice containing basidiomycetes belonging to the family Arunocycolaceae.
本元明者らは、玄米の持つ栄養分に着目し、玄米の消１
ヒ性を改善し、その栄養分を活用するために開発を行な
い、玄米が持つ豊富な栄養成分は保持しつつ、その消化
性が改善されて、消化能力のべえた病者にも適し、かつ
サルノコシカケ科に属する担子菌に由来する病態改善効
果を持つ加工玄米を発明するに至った。Akira Motomoto and his colleagues focused on the nutritional content of brown rice, and
We developed this product to improve the properties of brown rice and utilize its nutrients, and while retaining the rich nutritional components of brown rice, its digestibility has been improved, making it suitable for sick people with improved digestive ability, and making it suitable for people with advanced digestive abilities. We have come to invent processed brown rice that is derived from Basidiomycota, which belongs to the family Basidiomycota, and has a disease-improving effect.
本発明の加工玄米は、玄米を培地としてサルノコシカケ
科に属する担子菌を培養することによって得られる。The processed brown rice of the present invention is obtained by culturing basidiomycetes belonging to the family Salmonaceae using brown rice as a medium.
本発明に使用するサルノコシカケ科の担子菌としては１
例えば、マンネンタケ属、マイタケ属。The basidiomycete of the family Salmonaceae used in the present invention is 1
For example, the genus Stonecroceae and the genus Maitake.
アナタケ属、ツガノサルノコシガケ属、タマチョレイク
ク属等の担子菌の菌糸体であり、特にマンネンタケ属の
菌糸体が好ましい。The mycelium is of a basidiomycete such as the genus Anatakeum, the genus Tuganoscarp, and the genus Tamacholeikus, and the mycelium of the genus Hemorrhagia is particularly preferred.
本発明の加工玄米は、デンプン′ｆ！：５５〜５５％含
有し、かつそのデンプンの９１１１６以上はα化されて
いる必要がある。通常、玄米中にはデンプンが約７０チ
含まれておシ２本発明の加工玄米は。The processed brown rice of the present invention contains starch'f! :55 to 55%, and 91116 or more of the starch must be pregelatinized. Normally, brown rice contains about 70 grams of starch.
その半分以上が１ｉｉＫよシ消化されずに残っているの
で、玄米の性状も保たれている。また、本発明の加工玄
米に含有ぜれるデンプンは、その９０４以上がα化され
ており、それによって消化性が改善されている。Since more than half of it remains undigested, the properties of brown rice are maintained. Further, 904 or more of the starch contained in the processed brown rice of the present invention is gelatinized, thereby improving digestibility.
また、本発明の加工玄米は、グルコースおよび／ま交は
グルコースからなるオリゴ糖を２５〜４５俤含有する。Furthermore, the processed brown rice of the present invention contains 25 to 45 oligosaccharides consisting of glucose and/or glucose.
その比め１本発明の加工玄米は。In comparison, the processed brown rice of the present invention is.
消ｆヒ性がよく、かつ、甘みも有している。It has good extinguishability and has a sweet taste.
ま次１本発明の加工玄米は、β−〇−グルカンを０．５
〜１０慢含有する。このβ−Ｄ−グルカンは、分岐鎖を
持つβ−（１，３）−Ｄ−グルカンであり、平均分子量
は約１００万である。このβ−（１，３）−Ｄ−グルカ
ンは制癌作用等の薬理効果を有する。Matsuji 1 The processed brown rice of the present invention contains 0.5 β-〇-glucan.
Contains ~10%. This β-D-glucan is a branched β-(1,3)-D-glucan with an average molecular weight of about 1 million. This β-(1,3)-D-glucan has pharmacological effects such as anticancer effects.
さらに、本発明の加工玄米は、エルゴステロールｉ ０
．００１〜０＃１チ含有する。このエルゴステロールは
、利尿効果等の薬理効果を有する。Furthermore, the processed brown rice of the present invention has ergosterol i 0
．． Contains 001 to 0 #1. This ergosterol has pharmacological effects such as diuretic effects.
本発明の加工玄米Ｆｉ１例えば、以下のような操作で製
造することができる。Processed brown rice Fi1 of the present invention can be produced, for example, by the following operations.
玄米１部に水を１部ないし５部、好ましくは２部ないし
３部加え、加熱加圧殺菌し、冷却した後。1 to 5 parts, preferably 2 to 3 parts, of water is added to 1 part of brown rice, sterilized by heating and pressure, and then cooled.
サルノコシカケ科に属する担子菌の菌糸体の静置培養を
行なう。培養温度は２０〜４０Ｃ１好ましくは２５〜５
５Ｃとする。静置培養を行なう場合。Static culture of basidiomycete mycelia belonging to the family Salmonaceae is carried out. Culture temperature is 20-40C1, preferably 25-5C
Let it be 5C. When performing static culture.
好ましくは２日に１回の割合で培地をかき混ぜると菌糸
体の増殖がより進む。If the medium is preferably stirred once every two days, the mycelium will grow more rapidly.
あるいは、玄米１部に水を１部ないし５部、好ましくは
２部ないしＳ部加え、加熱加圧殺菌し。Alternatively, 1 to 5 parts, preferably 2 to S parts, of water is added to 1 part of brown rice, and the mixture is sterilized by heating and pressure.
冷却し友後、さらに無菌水を１部ないし５部加え、１０
０〜３００ ｒ、ｐ、ｍ、という低速で攪拌しながう、
サルノコシカケ科に属する担子菌の菌糸体の培養を行な
ってもよい。培養条件は、培養温度を２０〜４０Ｃ１好
ましくは２５〜５５Ｃ１培地１ｔあ友シ通気量を０．１
〜２．ｏｔｌ騙とする。このスラリー状培養は、前出の
固体静置培養に比べて容易に大量生産ができるので、よ
り好ましめ。After cooling, add 1 part to 5 parts of sterile water, and add 1 part to 5 parts of sterile water.
While stirring at a low speed of 0 to 300 r, p, m,
The mycelium of a basidiomycete belonging to the family Salmonaceae may be cultured. The culture conditions include a culture temperature of 20 to 40C, preferably 25 to 55C, 1 t of culture medium, and an aeration rate of 0.1.
~2. It's a otl scam. This slurry culture is more preferable than the above-mentioned solid stationary culture because it allows for easier mass production.
いずれの培養法でも、種菌としては、液体培養によシ得
られ九サルノコシカケ科に属する担子菌の菌糸体を用い
、接塊量を１〜２０％、好ましくは３〜１０囁とするこ
とＫよシ、５〜１５日間で培養できる。菌糸体の増殖が
進みすぎ、玄米が含有するデンプンの分解が進みすぎな
いためには。In either culture method, the mycelium of a basidiomycete, which is obtained by liquid culture and belongs to the family Chrysophyllaceae, is used as the inoculum, and the amount of inoculated mass is 1 to 20%, preferably 3 to 10. It can be cultured in 5 to 15 days. To prevent mycelium from growing too much and decomposing the starch contained in brown rice too much.
培養期間は５〜１０日が好ましい。The culture period is preferably 5 to 10 days.
種菌を得る九めの液体培養として可食性の成分のみから
なる培地１例えば、大豆粒粉砕物２ｗ／ｖ憾、さつまい
本粉１ｗ／ｖ慢、グルコース３ｗ／ｖチ。Ninth liquid culture for obtaining inoculum: Medium 1 consisting of only edible ingredients, for example, 2 w/v of crushed soybean grains, 1 w/v of sweet potato flour, and 3 w/v of glucose.
硫酸マグネシウム（食品添加物用） ０，１ ｗ／ｖ％
。Magnesium sulfate (for food additives) 0.1 w/v%
.
リン酸１カリウム（食品添加物用）０，１ｗ／ｖ％のみ
を含む液体培地を用い友培養を行なうことにより、該８
［菌を使用し培養して得られる発酵生産物は、培養終了
後１分離・抽出せずに加熱殺菌処理のみ行ない、そのま
までも本発明の加工玄米として利用できる。ｉｍ、さら
に脱水のみの加工を施して原料の玄米の粒状形態金銭し
次ままの乾燥品としてもよいし、乾燥品を粉砕して粉末
状にしてもよい。By carrying out companion culture using a liquid medium containing only 0.1 w/v% of monopotassium phosphate (for food additives), the 8
[The fermented product obtained by culturing the bacteria can be used as the processed brown rice of the present invention without being separated or extracted for a period of time after the culture is completed. Im, the brown rice as a raw material may be processed into granular form by further processing only by dehydration to form a dried product, or the dried product may be pulverized to form a powder.
粒状乾燥品は粒状のまま、あるいは成製加工して薄片状
等にして、そのままあるいは牛乳、湯等をかけて主食用
食品にできる。粉末状乾燥品は。Dry granular products can be made into staple food either as they are in the form of granules or processed into flakes or the like, or by adding milk, hot water, etc. Powdered dry products.
牛乳、湯等に懸濁して食してもよいし、あるいは食品素
材として用いることもできる。It may be eaten by suspending it in milk, hot water, etc., or it may be used as a food material.
（発明の効果）
本発明の加工玄米では、原料の玄米が持つ栄養成分はそ
のまま保持しながら、かつサルノコシカケ科に属する担
子菌の菌糸体の持つ作用によシ。(Effects of the Invention) The processed brown rice of the present invention retains the nutritional components of the raw material brown rice as is, while also benefiting from the action of the mycelium of the basidiomycete belonging to the family Salmonaceae.
玄米の主成分である高分子のデンプンの一部なめし半分
以上が消化態のグルコースおよび／または半消化態の中
・低分子の、グルコースからなるオリゴ糖にまで消化さ
れており、原料の玄米に比べて消化性がよくなっている
。More than half of the high-molecular starch, which is the main component of brown rice, has been digested into oligosaccharides consisting of digested glucose and/or semi-digested medium- and low-molecular glucose. It has better digestibility.
また、血清コレステロール低下作用や食後血糖抑制作用
、討便量増加作用を示すと言われている繊維質の含量も
、＊料の玄米に比べて増加している。In addition, the content of fiber, which is said to have the effect of lowering serum cholesterol, suppressing postprandial blood sugar, and increasing the amount of stool removed, is also increased compared to brown rice with *feed.
ざらに１本発明の加工玄米は、少なくともβ−Ｄ−グル
カンとエルゴステロールとｒう２ａｆＡの薬理効果を持
つ有効成分を含有しておシ、少なくともサルノコシカケ
科に属する担子菌の子実体に期待されると同桟度の病態
改善効果を与える。例えば、血液の動態を改善すること
による高血圧、心臓疾患、脳血管障害等に対する病態改
善効果である。他にも利尿効果や新陳代謝の促進等も期
待できる。1. The processed brown rice of the present invention contains at least β-D-glucan, ergosterol, and 2afA, an active ingredient that has pharmacological effects, and is expected to be present in the fruiting bodies of Basidiomycetes, which belong to the family Salmonaceae. It has the same effect of improving the disease condition. For example, it has an effect of improving blood pressure, heart disease, cerebrovascular disorder, etc. by improving blood dynamics. It can also be expected to have diuretic effects and promote metabolism.
したがって、消化能力の衰えた病者、老人、そして発育
途上の幼児全はじめ健常人まで巾広い利用対象者に、病
態改善を目的とする場合のみでなく、各櫨疾病の予防、
食生活改善、健康維持１体力向上の目的で用いることが
できる。Therefore, it can be used by a wide range of people, including sick people with weakened digestive abilities, the elderly, all developing infants, and healthy people, not only for the purpose of improving disease conditions, but also for the prevention of various diseases.
It can be used for the purpose of improving eating habits, maintaining health, and improving physical strength.
ま友、本発明の加工玄米は甘味を有しており。Well, the processed brown rice of the present invention has a sweet taste.
甘味料を添加する必要もなく１食品素材としても適し友
ものである。There is no need to add sweeteners and it is suitable as a food ingredient.
さらに、玄米が持つと同等の栄養成分の含有、゛また。Furthermore, it contains the same nutritional ingredients as brown rice.
易消化性や繊維質の高含有率、病態改善効果など、病者
用良品としての利用価値も高いものになってオリ、「栄
誉改書法」に定められて−る「特殊栄養食品」や「健康
保健法」に定められている「医療用食品」としても適し
たものである。Because of its easy digestibility, high fiber content, and ability to improve disease conditions, it has become highly valuable as a good product for sick patients, and has become a specialty nutritional food, as stipulated in the Honors Amendment Act. It is also suitable as a ``medical food'' as stipulated in the Health and Public Health Law.
（実施例）
実施例１
玄米４００ｔと水８００−を５を三角フラスコに入れ、
１２００２気圧で３０分殺菌した。当該殺菌培地を６２
０まで冷却後、種菌として、大豆粒粉砕物２ｗ／ｖ％、
さつまいも粉１ｗ／ｖチ、グルコース５ Ｗ ／ Ｖ
％ 、硫酸マグネシウム（食品添加物用）ａ、ｓ ｗ／
ｖ％、リン酸１カリウム（食品添加物用） ０．１ ｗ
／ｖ’ｌという組成の可食性液体培地で５２Ｃ，４日間
振盪培養して得たマンネンタケ菌糸体培養物４Ｂ−７ｉ
−接種し友。培養温度を３２Ｃに保ち、９日間ｌｙ装置
培養した。培養中、２日に１回の割合で、中味が十分に
混和するようにフラスコを伝った。殺菌処理後、乾燥・
粉砕して５１３ｔの乾燥粉末を得た。この粉末は、第１
表および第２表に示すような有効成分および栄養成分を
含んでいた。なお、第１表および第２表には、原料とし
て用いた玄米の成分分析値も示した。(Example) Example 1 Put 400 tons of brown rice and 800 tons of water into an Erlenmeyer flask,
It was sterilized at 12,002 atm for 30 minutes. The sterilized medium was 62
After cooling to 0, 2 w/v% of crushed soybean grains were added as a starter.
Sweet potato flour 1w/v, glucose 5w/v
%, Magnesium sulfate (for food additives) a, s w/
v%, monopotassium phosphate (for food additives) 0.1 w
/v'l edible liquid medium with a composition of 52C and shaking culture for 4 days.
- Inoculated friend. The culture temperature was maintained at 32C, and culture was carried out in a LY apparatus for 9 days. During cultivation, the flask was flushed once every two days to ensure that the contents were thoroughly mixed. After sterilization, drying and
It was ground to obtain 513 tons of dry powder. This powder is the first
It contained the active ingredients and nutritional ingredients shown in Table and Table 2. Note that Tables 1 and 2 also show the component analysis values of the brown rice used as the raw material.
第１表
第 ２ 表
次に、この乾燥粉末を用いて、病態改善効果を確認する
之めの動物実験上行なった。自然発症高血圧ラツ）（Ｓ
ＨＲ）（５週令、雄）を用い１次の３試験区を設けた。Table 1 Table 2 Next, animal experiments were conducted using this dry powder to confirm its effect on improving pathological conditions. Spontaneous hypertension rat) (S
HR) (5 weeks old, male) was used to prepare three primary test plots.
同温飼料〔日本タレア（株）製〕の自由給餌と０．５％
ＣＭＣ１０ｓｔ／ゆ一体重強制妊口投与の普通食対照区
（Ｎ、 Ｃｏｎｔｒｏｌ ） 、高脂肪食（コレステロ
ール５ｖ、天ぷら油３０２、胆汁末２′？、粉末飼料４
０２の混合物）の自由給餌と０．５条ＣＭＣ１０ｄ／ｋ
ｌｉ！一体重強制経口投与の高脂肪食対照区（Ｄ、 Ｃ
ｏｎｔｒｏｌ ） 、および高脂肪食の自由給餌と１１
．５４ ＣＭＣに本発明の加工玄米粉末を懸濁混合し粉
末１？／ゆ一体型（Ｍ滴液５ａｌ１１１！／ゆ一体型）
を冑ゾンデを用いて強制経口投与した被験物質投与区（
Ｓａｍｐｌｅ ）の３群である。１群あたり６匹とし、
各群とも自由給餌と強制経口投与（１回／１日）を２８
日間続けた。２８日後に血液生化学検査を行ない、トリ
グリセライド（ＴＧ）。Isothermal feed [manufactured by Nippon Talea Co., Ltd.] free feeding and 0.5%
CMC10st/Yuichi body weight forced gestation administration normal diet control group (N, Control), high fat diet (cholesterol 5v, tempura oil 302, bile powder 2'?, powdered feed 4)
02 mixture) and ad libitum feeding and 0.5 row CMC10d/k
li! High-fat diet control group (D, C) with single body weight gavage administration
ontrol), and ad libitum feeding of high-fat diet and 11
．． 54 The processed brown rice powder of the present invention is suspended and mixed with CMC to form Powder 1? / Yu-integrated type (M droplet liquid 5al111! / Yu-integrated type)
The test substance was administered orally using a helmet (
There are three groups (Sample). 6 animals per group,
Each group was given free feeding and forced oral administration (once/day) for 28 hours.
It lasted for days. After 28 days, a blood biochemical test was performed and triglyceride (TG) was detected.
総コレステロール（ＴＣ）、 リン脂質（ＰＬ）、β
−リボプロティン（β−Ｌ Ｐ）値金測定した。結果を
第３表に示し友。Total cholesterol (TC), phospholipid (PL), β
-Riboprotein (β-LP) levels were measured. The results are shown in Table 3.
Ｄ、 ＣｏｎｔｒｏｌとＳａｍｐｌｅ区とを比較すると
、ＴＣに改善傾向が認められ友。また、β−ＬＰも被験
物質投与によ）抑制されｔが、ＴＧ、ＰＬＫは差がみら
れなかった。このよう和１本発明の加工玄米には、高脂
血症によるコレステロール増加に対する抑制効果がある
と考えられる。D. Comparing Control and Sample areas, an improvement trend was observed in TC. Furthermore, β-LP was also suppressed (by administration of the test substance), but no difference was observed in TG and PLK. As described above, the processed brown rice of the present invention is considered to have the effect of suppressing the increase in cholesterol caused by hyperlipidemia.
第３表
実施例２
玄米１６０１と水５２０ｔｒｔｆ、２を用のミニジャー
装置〔東京理化器械（株）製〕に仕込み、１２０Ｃ２気
圧で３０分殺菌し友。当該殺菌培地を３２０まで冷ヨ後
、無菌水５２０１Ｒｔｔ−加えた。ざらに植菌として、
大豆粒粉砕物２ｗ／ｖｇＪ、さつまいも粉１ ｗ ／
ｖ ％、グルコース５ｗ／ｖ％、硫酸マグネシウム（食
品添加物用） ０．１ ｗ／ｖ＊ 、 リン酸１カリ
ウム（食品添加物用）ａ、１ｗ／ｖ４という組成の可食
性液体培地で３２０，４日間振盪培養して得たマンネン
タク菌糸体培養物４０−を接種した。培養温度を３２０
に保ち、１０日間通気（０，２６／馴）攪拌（ｓ ｏ
ｏ ｒ、ｐ、ｍ、）培養すると１発酵生産物が得られる
。殺菌処理後、乾燥・粉砕して１２８２の乾燥粉末を得
た。Table 3 Example 2 1601 brown rice and 520 trtf of water were placed in a mini-jar device (manufactured by Tokyo Rikakikai Co., Ltd.) and sterilized at 120C and 2 atm for 30 minutes. After cooling the sterilized medium to 320 ml, sterile water 5201 Rtt- was added. As an inoculation on a colander,
Ground soybean grains 2w/vgJ, sweet potato flour 1w/
320 in an edible liquid medium with the following compositions: v %, glucose 5 w/v %, magnesium sulfate (for food additives) 0.1 w/v*, monopotassium phosphate (for food additives) a, 1 w/v 4, A 40-liter culture of C. chinensis mycelium obtained by shaking culture for 4 days was inoculated. Culture temperature to 320
aeration (0,26/acid) and stirring (so
o r, p, m,) When cultured, one fermentation product is obtained. After sterilization, it was dried and ground to obtain a dry powder of 1282.
Claims (1)
ルコースからなるオリゴ糖を２５〜４５％、β−Ｄ−グ
ルカンを０．５〜１０％およびエルゴステロールを０．
００１〜０．１％含有し、かつデンプンの９０％以上が
α化されていることを特徴とする玄米とサルノコシカケ
科に属する担子菌を含む加工玄米。35-55% starch, 25-45% glucose and/or oligosaccharides consisting of glucose, 0.5-10% β-D-glucan and 0.5% ergosterol.
Processed brown rice containing a basidiomycete belonging to the family Salmonaceae, characterized by containing 0.001 to 0.1% and at least 90% of the starch being pregelatinized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62012494A JPS63181960A (en) | 1987-01-23 | 1987-01-23 | Processed and unpolished rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62012494A JPS63181960A (en) | 1987-01-23 | 1987-01-23 | Processed and unpolished rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63181960A true JPS63181960A (en) | 1988-07-27 |
Family
ID=11806935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62012494A Pending JPS63181960A (en) | 1987-01-23 | 1987-01-23 | Processed and unpolished rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63181960A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000014745A (en) * | 1998-08-21 | 2000-03-15 | 이재성 | Manufacturing method of boiled rice using solid cultured matter of mushroom koji |
| KR20010069114A (en) * | 2000-01-12 | 2001-07-23 | 한상욱 | Grain Containing Mycellium of Mushroom with Extract of Oriental Medicine and Preparation Method thereof |
| JP2005095070A (en) * | 2003-09-25 | 2005-04-14 | Alpha Shokuhin Kk | Method for producing enriched rice |
-
1987
- 1987-01-23 JP JP62012494A patent/JPS63181960A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000014745A (en) * | 1998-08-21 | 2000-03-15 | 이재성 | Manufacturing method of boiled rice using solid cultured matter of mushroom koji |
| KR20010069114A (en) * | 2000-01-12 | 2001-07-23 | 한상욱 | Grain Containing Mycellium of Mushroom with Extract of Oriental Medicine and Preparation Method thereof |
| JP2005095070A (en) * | 2003-09-25 | 2005-04-14 | Alpha Shokuhin Kk | Method for producing enriched rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2490452C (en) | .beta.-glucan-containing fat and oil composition and novel microorganism capable of producing .beta.-glucan | |
| JP4628482B2 (en) | Meat analog production method using mushroom mycelium, meat analog produced thereby, low calorie substitute meat containing meat analog, meat flavoring agent, and meat flavor enhancer | |
| CN109929779B (en) | Probiotic preparation containing bioactive peptide and preparation method and application thereof | |
| CN105167072A (en) | Production method of functional Chinese wolfberry fruit enzyme and product thereof | |
| CN1185904A (en) | Composition for feed use, comprising lyothilized live lactic bacteria | |
| CN105146614A (en) | Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage | |
| CN103271274B (en) | Nutrient health-care porridge | |
| EP2615928B1 (en) | Method of production of fermented, pro-healthy, cereal beverages | |
| JP4587442B2 (en) | Novel antihyperlipidemic agent and food | |
| JP4762987B2 (en) | Antihypertensive agent obtained by lactic acid bacteria culture | |
| KR101955775B1 (en) | Functional fermented food additive and functionality health food manufacturing method | |
| CN108813535A (en) | A kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and preparation method | |
| JP2005312424A (en) | Method for producing fermented product using kefir grain, and fermented product obtained by the same | |
| JP5081485B2 (en) | Anticancer agent and method for producing anticancer agent | |
| JPS63181960A (en) | Processed and unpolished rice | |
| CN106072597A (en) | One is replenished the calcium strong bone ferment and preparation method thereof | |
| JPH067115A (en) | Food/beverage additive for immunopotentiation and method for imparting food/beverage with immunopotentiation effect | |
| CN105613739A (en) | Preparation method of almond yoghourt | |
| KR20010087699A (en) | The cultivation method of Cordyceps sinensis et al. having a high concentration of gamma-aminobutyric acid | |
| KR102526878B1 (en) | Prebiotics composition rich in dietary fiber including mushroom extract and probiotics composition including thereof | |
| KR101120670B1 (en) | Composition for improving blood flow including fermented product of Dioscorea batatas, preparing method thereof and health care food comprising thereof | |
| JPS62234025A (en) | Food for senile dementia | |
| KR100316278B1 (en) | Method for culturing Grifola frondosa mycelium on solid medium | |
| JPS62234028A (en) | Food for patient of diabetes | |
| JP2000106834A (en) | Embryo anka |