JP2023028032A - Production method of functional rice processed food - Google Patents

Abstract

To provide a new functional rice processed food which has both postprandial blood glucose rise suppressing function based on indigestibility and dementia preventing function based on an antioxidative property and β-secretase inhibitory activity.SOLUTION: A production method of a functional rice processed food includes: an extraction step of extracting a component included in rice bran of pigment-containing rice with an aqueous solution having a surfactant to obtain a liquid extract; and a processing step of obtaining the rice processed food using the liquid extract obtained by the extraction step. The pigment-containing rice may be black rice or red rice. The rice processed food may be cooked rice and raw material rice of the cooked rice may be black rice or ultrahard rice. The rice processed food may be any of the cooked rice, bread, a noodle, confectionery, and a beverage.SELECTED DRAWING: Figure 9

Description

TECHNICAL FIELD The present invention relates to a method for producing a functional rice processed food that imparts resistance to digestion and anti-dementia functionality to the processed rice food.

The annual national medical expenditure in Japan exceeds 40 trillion yen, about one-sixth of the population is diagnosed with diabetes or at risk of developing diabetes, and the number of dementia patients is about 4.6 million, which will continue to increase in the future. is expected. Currently, it is necessary to develop disease treatment techniques and medicines, but at the same time, it is also important to prevent diseases through food.

By the way, rice is considered to be the staple food of our country, and it is eaten once a day without fail. Until now, rice has been considered a calorie source as a staple food, but it has been reported that rice contains many functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, and dietary fiber, especially in brown rice. (Non-Patent Document 1). Brown rice is also known to be rich in vitamins. Prior to the Edo period, rice was mainly eaten as brown rice, but in the Edo period, white rice spread, mainly in Edo, and the appearance and taste of cooked rice improved. The onset of beriberi due to vitamin deficiency, which is said to be ", occurred (Non-Patent Document 2).

Brown rice is considered to be good for health because it contains many functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, and dietary fiber. It is expected (Non-Patent Document 3).

However, the surface of brown rice is covered with the pericarp, and the water absorption is poor. Therefore, it is necessary to let the brown rice absorb water for a long time before cooking. Furthermore, the appearance and taste of boiled rice are poor, and it has not been widely used.

In addition, recent high-end electric rice cookers can select a rice cooking program such as "brown rice course", and although special pressure treatment and pretreatment are not required, it takes a long time to cook rice. However, it still has the disadvantage that the cooked rice is harder and less sticky than white rice.

Next, focusing on the types of rice, black rice and red rice rich in polyphenols are known. Black rice refers to rice that has a purple-black color due to the accumulation of polyphenols such as anthocyanins in the outer layer of brown rice, and red rice refers to rice that has a red color due to the accumulation of polyphenols such as procyanidins in the outer layer of brown rice. It is widely distributed in countries in East Asia and Southeast Asia such as South Korea and Thailand, and in China and other countries, it has been regarded as a source of medicine and food since ancient times because of its rich nutrition (Non-Patent Document 4). Studies at Niigata University have also reported the antioxidant properties of pigments in black rice and red rice (Non-Patent Document 5).

However, when black rice and red rice are eaten as brown rice, there are problems such as poor water absorption as described above, and the appearance and taste of cooked rice are bad. Instead, it is recommended to use 70% pounded rice or 50% pounded rice (Non-Patent Document 6).

Furthermore, among various foods, conventionally, various functional foods having antioxidant action have been developed for the prevention of lifestyle-related diseases. Among them, black soybean, red cabbage, black rice, etc. are regarded as promising raw materials for foods having antioxidant activity. In addition, the addition of indigestible dextrin, polyphenols, etc. is promising for diabetes prevention, and the intake of omega-3 fatty acids, vitamins, amino acids, polyphenols, etc. is recommended for the prevention of dementia (non-diabetic). Patent document 7).

Against this background, almost no brown rice food has been reported so far, except for one by the present inventors (Non-Patent Document 1), which simultaneously prevents postprandial hyperglycemia and amyloid β production at the same time. In addition, it has been considered extremely difficult to achieve both good taste demanded by consumers and multiple functionality demanded by the medical field (Patent Document 1).

Until now, brown rice was immersed in at least 50% by mass of water with respect to the amount of the brown rice and pressurized to permeate and transfer the bran components from the bran to the endosperm, and the bran components were transferred to the endosperm. A method for producing ingredient-enriched brown rice (Patent Document 2) characterized by enriching, comprising a soaking step of soaking brown rice and a draining step of draining brown rice after the soaking step, wherein the soaking step includes fiber In addition to adding an enzyme that decomposes grains to the soaking water, the soaking water is maintained at a temperature range of 40 ° C to 60 ° C and soaked for 30 minutes to 3 hours. A method for processing easy-to-eat brown rice in a short time without impairing functional ingredients such as γ-aminobutyric acid” (Patent Document 3). A method for producing functional rice in which nutritious rice is mixed, stirred up and down, rotated, and absorbed by itself into the rice grains, and dried with warm air (Patent Document 4), brown rice flour, soybean protein isolate, kudzu root extract, corn oligopeptide, The technology (patented Document 5), raw materials derived from plants of the Zingiberaceae family are heated as they are, or after mixing the raw materials with a fermented liquid, at a temperature of 30 ° C to 90 ° C and a humidity of 50% to 90% for 120 hours to 500 hours. Thus, a technique for enriching shogaols by converting gingerols in raw materials derived from plants of the Zingiberaceae family into shogaols (Patent Document 6), and filtering or centrifuging treated water that has been treated with pigmented rice. technology to remove microorganisms and suspended solids by using a washing process and repeated use as treated water including a GABA accumulation process (Patent Document 7), a functional food characterized by containing γ-aminobutyric acid and polyphenols ( Patent document 8), a completely novel and excellent antioxidant according to the present invention extracted using subcritical ethanol or supercritical ethanol from brown rice, white rice and rice bran rich in functional ingredients. A composition (Patent Document 9), rice grains for diabetes comprising rice grains (polished rice, etc.) and arabinogalactan having an anti-diabetic action imparted to the rice grains (Patent Document 10), rice bran or defatted rice bran, or brown rice containing a hemicellulase system A method for producing a functional material characterized by treating with an enzyme system containing enzymes, liquefying enzymes and saccharifying enzymes, and then treating with yeast (Patent Document 11), brown rice, rice pounded for 1 to 9 minutes, germinated rice, polished rice, Rice heated to 50 to 100°C, such as germinated brown rice, processed rice, and rinse-free rice, is rotated and/or stirred with strengthening substances such as vitamins, amino acids, minerals, brown rice ingredients, mushroom ingredients, soybean ingredients, and medicinal herb ingredients, and water. A method for producing fortified rice (Patent Document 12) that is added while being added, starchy substances such as refined nonglutinous rice flour, refined glutinous rice flour, white rice bran, wheat flour, corn flour, refined starch, and dextrin and brown rice or/and pulverized brown rice and curdlan, Glucomannan, gelatin gellan gum, gum arabic, guar gum, agar, alginic acid, locust bean gum and other gelling agents, and optionally a mixture of rice-derived useful ingredients such as inositol, γ-aminobutyric acid, γ-oryzanol, and ceramide. A technique of extruding with an extruder and cutting to produce artificial rice for strengthening brown rice ingredients (Patent Document 13); Brown rice enhanced with oryzanol for skin-beautifying ingredients (Patent Document 14), processed glutinous rice obtained by adding and mixing inositol, γ-aminobutyric acid, and γ-oryzanol to polished glutinous rice, and derived from it Brown rice containing three active ingredients, inositol, γ-aminobutyric acid, and γ-oryzanol, added to glutinous rice food (Patent Document 15), polished rice and its processed food to make the nutritional value similar to brown rice. Patent documents have been published, such as ingredient strengthening agents (Patent Document 16).

Patent application 2020-150996 JP 2017-217015 A JP 2017-112881 A Japanese Patent No. 6067080 JP 2015-517298 A Japanese Unexamined Patent Application Publication No. 2011-32248 JP 2011-30481 A JP 2009-201383 A JP 2007-223990 A Japanese Patent Application Laid-Open No. 2006-182738 JP-A-2005-263722 JP-A-2005-095070 JP-A-2002-233317 Japanese Patent Application Laid-Open No. 2002-125605 Japanese Patent Application Laid-Open No. 2002-010743 JP 2001-352918 A

Kenichi Otsubo: Characteristics and selection of rice according to usage, Journal of the Japanese Cooking Science Society, Vol.51, No.5, 40-46, 2018. Edited by Tadao Kurata et al.: Nutrition in Japan, pp.22-25, Basic Nutrition (Tokyo Kagaku Dojin, 2004) Hiroaki Masuzaki et al.: Efforts for brain function improvement and diabetes prevention and practical application by brown rice functional ingredients, Biotechnology, Vol.95, No.5, 244-247, 2017 Tomio Inotani: Purple-black rice, pp.132-134, red rice, purple-black rice, fragrant rice (Agricultural Bunkyo, 2000) Mitsutoshi Ito et al.: Measurement of antioxidant capacity and polyphenol content of pigmented rice, Journal of Japan Society for Food Science and Technology, Vol.58, No.12, 576-582, 2011 Motoko Takahashi: What is the source of the color of red rice and purple black rice? , pp.62-62, All questions about rice and rice (Kodansha, 2004) Dementia and functional foods (Fuji Medical Publishing, edited by Toshikazu Yoshikawa, 2018)

Accordingly, an object of the present invention is to provide a new functional rice processed food that has both postprandial blood glucose elevation suppression function based on indigestion and dementia prevention function based on antioxidant and β-secretase inhibitory activity. do.

As a result of intensive studies, the present inventors have found that by simultaneously extracting both water-soluble and fat-soluble functional ingredients from rice bran, especially pigmented rice bran, with a surfactant-containing aqueous solution, and adding them to rice, The present inventors have found that a processed rice food product capable of imparting multiple functionalities such as digestibility and antidementia can be obtained, and arrived at the present invention.

That is, the method for producing the functional rice processed food of the present invention comprises an extraction step of extracting components contained in the rice bran of pigmented rice with an aqueous solution of a surfactant to obtain an extract, and an extract obtained by this extraction step. and a processing step of obtaining the processed rice food using the liquid.

Also, the pigmented rice is characterized by being black rice or red rice.

Further, the processed rice food is cooked rice, and the raw material rice of the cooked rice is black rice and/or extra-hard rice.

Also, the processed rice food is any one of boiled rice, bread, noodles, confectionery, and beverages.

Further, the raw rice of the processed rice food is characterized by being any one of brown rice, split and pounded brown rice, and germinated brown rice.

Further, the surfactant is characterized by being any one of sucrose fatty acid ester, glycerin fatty acid ester, calcium stearoyl lactylate, sorbitan fatty acid ester, and propylene glycol fatty acid ester.

Further, in the extraction step, rice bran obtained by polishing black rice or red rice at a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB of 3 to 16, and 1 to 20% by mass. %, immersed at a temperature of 30 to 80° C. for 10 minutes to 24 hours, and then removing solids to obtain the extract.

In the extraction step, rice bran obtained by polishing glutinous black rice or glutinous red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13. , in a proportion of 5 to 20% by mass, soaked at a temperature of 40 to 60 ° C. for 30 minutes to 18 hours, and then the extract is obtained by removing solids, and in the processing step, the pigmented rice It is characterized by adding 100 to 2000% by mass of the extract to raw rice blended at a rate of 20% by mass or more of brown rice or processed brown rice and ultra-hard rice brown rice or processed brown rice, and cooking rice. do.

In the extraction step, rice bran obtained by polishing glutinous black rice or glutinous red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13. , added at a rate of 5 to 20% by weight, soaked at a temperature of 40 to 60 ° C. for 30 minutes to 18 hours, and then an extract is obtained by removing solids, and in the processing step, brown rice of pigmented rice. Alternatively, the processed rice food is obtained by using the raw rice blended with a ratio of 20% by mass or more of the processed brown rice, the brown rice of the ultra-hard rice, or the processed brown rice, respectively, and the extract.

Further, in the extraction step, rice bran obtained by polishing black rice or red rice at a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB of 3 to 16, and 1 to 20% by mass. %, soaking at a temperature of 30-80° C. for 10 minutes to 24 hours, and then removing the solids to obtain the extract, and in the processing step, brown rice or brown rice processed product of pigmented rice 100 to 2000% by mass of the extract is added to raw rice blended at a ratio of 5 to 60% by mass, and the rice is cooked after being subjected to a high pressure treatment of 200 MPa or more.

In the extraction step, rice bran obtained by polishing glutinous black rice and/or glutinous red rice at a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13. , added at a rate of 5 to 20% by mass, immersed at a temperature of 40 to 60 ° C. for 30 minutes to 24 hours, and then filtered and / or centrifuged to obtain the extract and solids, and the processing In the process, raw rice blended at a ratio of 20% by mass or more of brown rice and/or processed brown rice of pigmented rice and brown rice and/or processed brown rice of ultra-hard rice, the extract, and the solid matter. is used to obtain the processed rice food.

Further, in the extraction step, rice bran obtained by polishing black rice or red rice at a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB of 3 to 16, and 1 to 20% by mass. %, and after soaking at a temperature of 30-80° C. for 10 minutes to 24 hours, the solids are separated to obtain the extract and the solids, and in the processing step, the pigmented rice is added to 5 100 to 2000% by mass of the extract and 0.5 to 10% by mass of the solid matter are added to the raw rice blended at a ratio of 100% to 60% by mass, and after high pressure treatment of 200 MPa or more is applied. It is characterized by cooking rice.

Further, in the processing step, pigmented rice having a rice polishing yield of 95% or more is used.

In addition, the processed rice food obtained in the processing step is characterized in that it has a postprandial hyperglycemia suppressing function based on indigestibility, antioxidative properties, and a dementia-preventing function based on β-secretase inhibitory activity.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a functional rice processed food that is expected to have a combined preventive function against diabetes and dementia, and that has good taste and appearance. As a result, it can be expected that food will help people maintain and improve their health, prevent disease, and improve their QOL.

1 is a photograph of cooked colored rice and a graph showing an example of measuring the physical properties of cooked rice by an integrated load test using a tensipressor. It is a photograph of various kinds of pounded rice mixed cooked rice. It is a photograph showing how the anthocyanin content was measured by the pH differential method. It is a photograph showing the difference in the appearance of cooked rice due to the difference in raw rice and rice cooking liquid. It is a photograph which shows a mode that black rice bran was added directly at the time of rice cooking. 1 is a photograph of bread made by blending rice cooked with the addition of black rice bran extract. It is a photograph of the cooked rice which added black rice bran extract, and cooked rice after high pressure treatment, and its pigment extract. 1 is a photograph of bread produced by adding red rice bran extract. 1 is a photograph of cross-sections of various types of bread made by adding various types of pregelatinized rice flour and using aqueous solutions extracted from various types of rice bran as the water solution during bread making. Cooked rice prepared by blending black rice, superhard rice, and general rice in a ratio of 4:4:2, adding 2.5% by mass of black glutinous rice extract and extraction residue, and packed rice of general white rice cooked rice for comparison is a photograph of

The method for producing the functional rice processed food of the present invention comprises an extraction step of extracting ingredients contained in rice bran of pigmented rice with an aqueous surfactant solution to obtain an extract, and extracting the extract obtained by this extraction step. and a processing step of obtaining a processed rice food using the rice.

Black rice, red rice and the like are known as pigmented rice. Black rice refers to brown rice containing an anthocyanin-based purple-black pigment in at least one of the seed coat or pericarp, and includes those called purple black rice and purple rice. Anthocyanin-based purple-black pigment contained in pigmented rice, and particularly abundant in black rice, is a kind of polyphenol and is known to have a strong antioxidant effect. Therefore, the prevention of dementia can be expected by including pigmented rice in foods.

Rice bran of pigmented rice can be obtained by polishing unpolished rice of pigmented rice using a rice polishing machine or the like. The yield at the time of polishing is not particularly limited, but is preferably 85 to 99% in order to increase the concentration of functional ingredients contained in the rice bran.

The surfactant used for extracting the components contained in the rice bran of pigmented rice is not limited to a specific one as long as it is for food additives. For example, sucrose fatty acid esters, glycerin fatty acid esters, calcium stearoyl lactylate, sorbitan fatty acid esters, and propylene glycol fatty acid esters can be used as surfactants.

Processed rice foods obtained by the present invention include, for example, boiled rice, bread, noodles, confectionery, and beverages, but a wide variety of other foods can also be produced by the present invention.

As a raw material for the processed rice food, when the processed rice product is boiled rice, black rice or extra-hard rice can be used.

Superhard rice refers to amylopectin long-chain rice, and superhard rice is known to be indigestible. For this reason, the prevention of diabetes can be expected by adding extra-hard rice, which has the effect of suppressing postprandial blood glucose elevation, to foods. In addition, super-hard rice has a strong antioxidant effect, so by including super-hard rice in food, it can be expected to have a preventive effect on dementia.

When rice is used as a raw material for the processed rice food, brown rice, split and pounded brown rice, and germinated brown rice can be used as raw rice. In particular, by using pigmented rice with a rice polishing yield of 95% or more, a high dementia prevention function is expected.

Next, the method for producing the functional rice processed food of the present invention will be described.

In the extraction step, components contained in the rice bran of pigmented rice are extracted with an aqueous surfactant solution to obtain an extract. Here, for example, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB of 3 to 16, and 1 to 20% by mass. An extract can be obtained by adding proportions and soaking at a temperature of 30 to 80° C. for 10 minutes to 24 hours and then removing the solids. Alternatively, rice bran obtained by polishing glutinous black rice or glutinous red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13. %, soaked at a temperature of 40 to 60° C. for 30 minutes to 18 hours, and then removing solids to obtain an extract. Solid matter can be removed by conventional methods such as filtration and centrifugation.

In the processing step, a processed rice food is obtained using the liquid extract obtained in the extraction step. Here, for example, 100 to 2000% by mass of the extract is added to the raw rice blended at a rate of 20% by mass or more of brown rice or processed brown rice product of pigmented rice and brown rice or processed brown rice product of ultra-hard rice. By adding and cooking rice, it is possible to produce boiled rice or porridge containing functional ingredients. Alternatively, various types of of rice processed food can be produced. Furthermore, 100 to 2000% by mass of the extract is added to raw rice blended with 5 to 60% by mass of brown rice or processed brown rice product of pigmented rice, and after high pressure treatment of 200 MPa or more, the rice is cooked. By doing so, it is possible to produce rice or porridge containing functional ingredients.

The processed rice food obtained by the present invention has postprandial hyperglycemia suppressing function based on indigestibility, antioxidative properties, and dementia-preventing function based on β-secretase inhibitory activity.

Processed brown rice products such as brown rice and split-polished brown rice are known to contain various functional ingredients such as dietary fiber, vitamins, and minerals, which are abundant in the bran layer, although they are inferior in appearance and taste to polished rice. It is In the present invention, brown rice can be used as a raw material rice, and rice that has a certain amount of bran layer left in the polishing process, such as 70% pounded rice and 50% pounded rice, and brown rice that has been subjected to physical treatment such as high temperature treatment and drying treatment. Brown rice whose surface is cracked, or brown rice whose water absorbency and functionality have been improved by biological treatment, such as germinated brown rice, can be used in the processing step. The present invention extracts various water-soluble and fat-soluble functional ingredients contained in the bran layer of brown rice and adds them to brown rice or processed brown rice products to further enhance the functionality of processed rice foods. be.

Rice bran contains water-soluble functional ingredients such as B vitamins, enzyme-inhibiting proteins and polyphenols, and fat-soluble functional ingredients such as vitamin E and γ-oryzanol. Particularly important functional ingredients for the "processed rice food having both postprandial blood glucose elevation inhibitory effect and dementia prevention effect" aimed at by the present invention include dietary fiber, amylose, polyphenols, and amylase inhibitors in terms of postprandial blood glucose elevation inhibition. In terms of dementia prevention effects, polyphenols, γ-oryzanol, ferulic acid, antioxidant components such as vitamin E, polyphenols that inhibit β-secretase involved in the production of amyloid β peptide, and protease inhibitors etc. can be mentioned.

In order to enhance the functionality of processed rice foods, it is conceivable to add rice bran directly, but it is impossible to add a large amount of rice bran to the raw material, brown rice. There is a fundamental problem of lowering In contrast, in the present invention, both the water-soluble functional ingredients and the fat-soluble functional ingredients contained in rice bran are efficiently extracted with warm water containing a surfactant, and brown rice or processed brown rice products are cooked or baked. By adding it at the time of processing such as, it is possible to impart multiple functionality without impairing the appearance and taste.

In addition, if necessary, both the aforementioned rice bran extract and the solid matter as the extraction residue separated from the extract may be added to the starting rice for cooking or processing. effective in strengthening

In this case, compared to the direct addition of the same amount of rice bran, the extraction process resulted in an increase in free pigment, γ-aminobutyric acid (GABA), free ferulic acid, etc. due to enzymatic reactions during the extraction process. happens.

By adding the extraction residue together with the extract, it is possible to add functional ingredients such as dietary fiber and polymer pigment components that have not been extracted to the product, and the effect of improving functionality in the present invention can be further enhanced. can.

The effect of extracting the functional component is enhanced by adding a surfactant to the extract, and the heat deactivation of the functionality is enhanced by setting the extraction temperature to 30 to 80°C, more preferably 50 to 70°C. It is possible to obtain the effect of increasing the extraction efficiency without causing a problem.

The effect of the present invention becomes even more pronounced when black rice containing a large amount of polyphenols or indigestible extra-hard rice is used as raw material rice. As a raw material, it is used by blending multiple new rice traits such as black rice such as blackberry, red rice such as red incense, hard rice such as indica rice, and ultra-hard rice such as amylopectin long chain Goami-2 and EM10. By doing so, the composite functionality of the processed product can be further enhanced.

The present invention can be applied to brown rice, but when applied to pounded rice or sprouted brown rice from which the outer layer of brown rice has been slightly removed, a functional rice processed food with good taste can be obtained. In addition, the use of split and pounded rice enhances the permeation effect of various functional components contained in the bran into the raw brown rice processed product, thereby further enhancing the effect of imparting functionality.

The effect of the present invention is further enhanced by applying a high pressure treatment of 200 MP or more before cooking rice. Functionality such as antioxidant properties and β-secretase inhibitory activity are further improved due to the solubilization promoting effect of the functional ingredients.

As the type of rice bran used in the present invention, general rice may be used, but black rice such as "Okunomurasaki" containing a large amount of anthocyans and red rice such as "Red Sarasa" containing a large amount of procyanidins are particularly suitable. From the viewpoint of the fatty acid composition of the fats and oils contained in a large amount, it is most preferable to use glutinous pigmented rice. Examples include:

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce various functional rice processed foods such as cooked rice, bread, noodles, sweets, beverages, etc. which have good taste and are effective in preventing diabetes/dementia.

The present invention will be described in more detail below based on examples. In addition, the present invention is not limited to the following examples.

(Evaluation of physical and chemical properties and functionality of red rice and black rice)
``Benika'' of red rice and glutinous rice, ``Benisharasa'' of red rice and non-glutinous rice, and ``Shiho'' of black rice and glutinous rice. The physical properties of cooked rice obtained by cooking rice using an electric kettle were measured using a tensipressor (Fig. 1).

As shown in Table 1, red rice and glutinous rice "Benko" tended to have slightly higher tenderness and toughness than black rice and glutinous rice "Shiho".

In addition to the above measurements, the gelatinization properties of the three types of pigmented rice and the brown rice "Oku no Murasaki" cooked under the same conditions were measured. ``Benika'' shows a slightly higher aging resistance than ``Shiho''. showed ~3 times higher aging resistance.

In addition, the antioxidant properties of the above-mentioned three types of colored rice, the black rice "Oku no Murasaki" cooked under the same conditions, and the cooked rice of Koshihikari were measured.

As shown in Table 2, the values of H-ORAC, which is a water-soluble antioxidant index, are as follows: red rice "Benika" and "Beni Sarasa"; black rice "Shiho" and "Oku no Murasaki"; It showed a value about 2 to 4 times higher than that of The value of L-ORAC, which is a fat-soluble antioxidant index, was the highest in "Oku no Murasaki" and about 1.2 times higher in "Benko" than in "Shiho".

As described above, antioxidant components are effective in preventing the onset of dementia (Non-Patent Document 7), and in that sense, pigmented rice such as black rice and red rice is considered promising for preventing the onset of dementia. rice field.

(Physical properties of pounded mixed rice)
Separately pounded black rice (Okunomurasaki): Separately pounded ultra-hard rice: Separately pounded Koshihikari rice is mixed at a mixing ratio (mass ratio) of 4: 4: 2 as a basis. The rice and the unpolished brown rice were mixed and cooked to obtain the mixed cooked rice of the separated and pounded rice. Then, the physicochemical properties and functionality of the obtained mixed cooked rice with pounded rice were evaluated.

As shown in Table 3, compared to the pounded mixed cooked rice containing brown rice (black rice brown rice: pounded ultra-hard rice: 4:4:2 pounded Koshihikari), the pounded mixed cooked rice that does not contain brown rice (broken black rice: Separately pounded ultra-hard rice: Separately pounded Koshihikari; 4:4:2) had low "hardness" and "stiffness", increased "adhesion" and "stickiness", and improved physical properties.

In addition, the physical properties of the retort cooked rice obtained by high-pressure cooking at 120 ° C. when mixing the divided black rice: the divided extra-hard rice: the divided Koshihikari rice at a mixing ratio (mass ratio) of 4: 4: 2 and , and compared the physical properties of aseptic cooked rice cooked at normal pressure. As shown in Table 3, "hardness" and "stiffness" were 1.2 to 1.6 times higher for the retort cooked rice. "Adhesion" showed almost the same value for both. The "stickiness" showed a value 1.2 times higher for the retort cooked rice.

In this example, when black rice with a yield of 80% was prepared for comparison, almost no dye component remained, and the functional effects could not be expected, which was inappropriate.

In addition, when the amount of each free sugar in the pounded rice mixed cooked rice was measured, compared to the pounded rice mixed cooked rice containing brown rice, the pounded rice mixed cooked rice containing no brown rice showed an increasing tendency. However, it was found that γ-oryzanol, dietary fiber content, and total ferulic acid content were reduced by about 10% in the mixed cooked rice containing pounded rice containing no brown rice compared to the mixed cooked rice containing brown rice. In addition, when the rice was cooked by adding 1.8% unsalted miso to the rice water and when the rice was cooked by adding 2.0% red onion to the rice water, the mixed pounded rice containing no brown rice was used. These values of cooked rice were slightly lower than those of mixed cooked rice containing brown rice.

In addition, when the divided pounded black rice: divided pounded extra-hard rice: divided pounded Koshihikari rice are mixed at a mixing ratio (mass ratio) of 4: 4: 2, the antioxidant property of the retort cooked rice obtained by high pressure cooking at 120 ° C. and measured the antioxidant properties of aseptic cooked rice cooked at normal pressure. The H-ORAC value was 1.2 times higher for the retort cooked rice, and the L-ORAC values were almost the same for both.

(β-Secretase Inhibitory Activity of Mixed Cooked Rice with Pounded Rice)
Of the pounded rice mixed cooked rice, the retort cooked rice obtained by high pressure cooking at 120 ° C. was measured for β-secretase inhibitory activity, which is effective for preventing the onset of dementia.

As a result, as shown in Table 4, there are cases where split-polished black rice: split-polished ultra-hard rice: split-polished Koshihikari rice are mixed at a mixing ratio (mass ratio) of 4: 4: 2, and split-polished black glutinous rice: split-polished When superhard rice was mixed at a mixing ratio (mass ratio) of 1:1, β-secretase inhibitory activities of 17.5% and 53.5% were confirmed, respectively.

Alzheimer's disease, which is the most common type of dementia, is thought to be caused by β-secretase and γ-secretase cleaving amyloid precursor protein (APP) to produce Aβ that constitutes senile plaques.

(Fatty acid composition of various types of brown rice bran)
Brown rice contains about 3% lipids, and the functional properties of rice oil include antioxidant (ferulic acid, γ-oryzanol), immunostimulatory (phytic acid), and cholesterol-lowering effects (cellulose, hemicellulose, pectin, etc.). dietary fiber) have been reported. Fatty acids include saturated fatty acids, unsaturated fatty acids, polyunsaturated fatty acids with a higher degree of unsaturation, etc., and are used as biomembrane constituents, energy sources, and lipid mediator precursors (ω-3 polyunsaturated fatty acids). (Anti-inflammatory effect) has been reported (Non-Patent Document 7).

Therefore, the fatty acid composition of bran of various types of brown rice such as 'Koshihikari', 'black rice', 'black rice glutinous rice', 'super hard rice', 'red rice glutinous rice' and 'red rice mochi' was measured by gas chromatography. As a result, 'Koshihikari' and red rice had about 1.1 to 1.2 times more linoleic acid content than other varieties. In addition, black rice and extra-hard rice were about 1.1 times higher in oleic acid content than other varieties. “Purple glutinous rice” and red rice showed about 1.2 to 1.6 times higher content of α-linolenic acid than other varieties. It has been reported that oleic acid, a representative fatty acid of omega-9 fatty acids, is also synthesized in the body and tends to reduce the concentration of bad cholesterol. Linoleic acid, which is an omega-6 fatty acid, is one of the essential fatty acids that cannot be synthesized in the body, and has been reported to tend to lower blood cholesterol levels. In addition, α-linolenic acid, an omega-3 fatty acid, is also one of the essential fatty acids. After entering the body, it becomes EPA and DHA after metabolism. Prevention of hardening, prevention of dementia, etc. have been reported. For this reason, it was presumed that the functionality would be further improved by mixing brown rice or bran of each variety with a characteristic fatty acid composition, such as black rice, red rice, extra-hard rice, and Koshihikari rice.

(Examination of a method for extracting functional ingredients from rice bran)
A method for extracting functional ingredients from rice bran was investigated using the bran of ``black rice glutinous rice''. The bran was obtained by polishing unpolished rice of black rice glutinous rice to a yield of 90% using a grinding-type rice polishing machine (TM-5 manufactured by Satake Co., Ltd.). The extraction conditions are as follows.

A: black rice bran extracted with distilled water (0.05 g/mL) for 1 h
The bran of black glutinous rice was extracted with room temperature distilled water. The amount of bran in the extract was 0.05 g/ml, and the extraction time was 1 hour.

B: Black rice bran 50° C. distilled water extraction (0.05 g/mL) for 1 h
The bran of black glutinous rice was extracted with distilled water at 50°C. The amount of bran in the extract was 0.05 g/ml, and the extraction time was 1 hour.

C: Black rice bran 90°C distilled water extraction (0.05g/mL) for 1h
The bran of black glutinous rice was extracted with distilled water at 90°C. The amount of bran in the extract was 0.05 g/ml, and the extraction time was 1 hour.

D: Black rice bran 50° C. distilled water extraction + 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) (0.05 g/mL) 1 h
The bran of black rice glutinous rice was extracted with a 0.5% DK-ester aqueous solution at 50°C. The amount of bran in the extract was 0.05 g/ml, and the extraction time was 1 hour.

E: Black rice glutinous rice bran methanol extraction (0.05 g / mL) 1h
The bran of brown glutinous rice was extracted with methanol at room temperature. The amount of bran in the extract was 0.05 g/ml, and the extraction time was 1 hour.

F: Black rice bran 70% ethanol extraction (0.05 g / mL) 1 h
The bran of black glutinous rice was extracted with a 70% methanol aqueous solution at room temperature. The amount of bran in the extract was 0.05 g/ml, and the extraction time was 1 hour.

DK ester is a surfactant for food, and was used for the purpose of increasing the extraction efficiency of fat-soluble functional ingredients such as vitamin E and γ-oryzanol from rice bran.

As a result, the absorbance at 520 nm due to anthocyanin was A: 1.053, B: 1.266, C: 1.189, D: 1.394, E: 0.244, F: 1.456. It tended to decrease with increasing temperature, increased with the addition of surfactant DK-ester, and showed the highest value with 70% ethanol extraction. In this example, for comparison, a surfactant with an HLB of 2 was also examined, but it was unsuitable because of poor hydrophilicity and insufficient emulsifiability. Further, in the case of a surfactant having a high hydrophilicity and an HLB of 18, the emulsification stability is poor due to its too strong water solubility, which is also unsuitable.

(β-secretase inhibitory activity of fat-soluble components and 70% ethanol-soluble components)
The β-secretase inhibitory activity of anthocyanin, which is a type of polyphenol in black rice brown rice, suppresses the production of active oxygen, prevents arteriosclerosis and thrombosis, and has a preventive effect on ischemic heart disease and cerebrovascular disease. ) or rice oil (including ferulic acid, γ-oryzanol, and phytic acid) was investigated by changing the extraction solvent.

For each of 5% black rice bran, 5% black rice bran, and 5% Koshihikari rice bran, the β-secretase inhibitory activities of 70% ethanol extract (pigment component) and hexane extract (rice oil component) were measured. In the following description, "5% black rice bran", "5% black rice bran", and "5% Koshihikari rice bran" respectively refer to the condition of containing 5% by mass of black rice bran, and the condition of containing 5% by mass of black rice bran. It shows that extraction was performed under conditions containing 5% by mass of Koshihikari rice bran.

As a result, as shown in Table 6, the 70% ethanol extract of each variety showed 1.6 to 7.4 times higher inhibitory activity than the hexane extract, and 5% black rice bran (Okunomurasaki) in particular exhibited the highest inhibitory activity. showed a high value. Thus, in any sample, 70% ethanol extraction exhibits stronger inhibitory activity than hexane extraction, and 70% ethanol-soluble polyphenols and the like contribute more than fat-soluble components such as γ-oryzanol. It has been shown. In comparison of fat-soluble components by hexane extraction, the hexane extract of 5% black rice bran was 5.2 times higher than 5% black rice bran and 1.3 times higher than 5% Koshihikari bran.

(β-secretase inhibitory activity and antioxidant activity of black rice bran extract)
The concentration of black rice bran is set to 0.5%, 2.5%, 5.0%, 10%, and 30%, and an aqueous solution containing 0.5% DK-ester is used as a solvent at 50° C. for 1 hour. After extraction, these liquids were lyophilized and assayed for β-secretase inhibitory activity. In the following description, "0.5% black rice bran", "2.5% black rice bran", "5% black rice bran", "10% black rice bran", "30% black rice bran" are 0.5% by mass of black glutinous rice bran, 2.5% by mass of black glutinous rice bran, 5% by mass of black glutinous rice bran, 10% by mass of black glutinous rice bran, and 30% by mass of black glutinous rice bran. It shows that the extraction was performed under conditions containing mass%. As a result, as shown in Table 7, the β-secretase inhibitory activity of 5% black rice bran was 1.06 times higher than that of 10% black rice bran and 1.05 times higher than that of 2.5% black rice bran. showed the value. When the concentration of bran was 0.5%, no inhibitory activity was detected, and it was unsuitable. When the extraction temperature is below room temperature, the extraction efficiency is poor, and when the temperature is 90° C. or above, the evaporation is too violent, so it is not suitable.

In addition, 0.5% DK-ester was added to each type of 5% rice bran and extracted at 50° C. for 1 hour to measure the antioxidant capacity (ORAC) of the extract. For comparison, the antioxidant properties of rice bran were also measured.

As a result, as shown in Table 8, black rice bran (produced in Toyama) exhibited a 3.3 times higher H-ORAC value and an approximately 40% lower L-ORAC value than Koshihikari bran (produced in Nagano). rice field. The 5% black rice bran (produced in Toyama) extract exhibited a 25% lower H-ORAC value and an approximately 8% lower L-ORAC value than the black rice bran. The 5% Koshihikari bran (produced in Nagano) extract exhibited a 23% lower H-ORAC value and an approximately 60% lower L-ORAC value than the Koshihikari bran. The 5% black rice bran (produced in Toyama) exhibited an H-ORAC value about 3 times higher and an L-ORAC value 1.3 times higher than the 5% Koshihikari bran (produced in Nagano) extract. As a result of examination of the extraction time, it was determined that the extraction rate of the pigment component was low at 5 minutes, and conversely, the extraction did not increase any more even after 24 hours, and it was judged unnecessary.

(Pigment content of cooked rice obtained by adding black rice bran extract)
An aqueous solution of 0.5% DK-ester added to 5% black rice bran was used for extraction (50° C. for 1 hour), and the resulting extract was added to rice and cooked. Then, the anthocyanin content of the obtained cooked rice was measured by the pH differential method.

FIG. 3 shows the state of measurement by the pH differential method. In FIG. 3, A is an aqueous extract of glutinous black rice bran, B is an extract of glutinous black rice bran with an aqueous solution containing DK-ester, and C is split-polished ultra-hard rice brown rice: split-polished Okunomurasaki brown rice: rice cooked with mixed brown rice mixed with split-polished Koshihikari brown rice at a mixing ratio of 4:4:2, D is an aqueous solution of 0.5% DK-ester added to 5% black rice bran. Rice cooked by adding the extract obtained by extraction (50 ° C. 1 h) using C to the mixed brown rice of C, and E is cooked rice under the same conditions as D except that dietary fiber was added and cooked. .

As a result, as shown in Table 9, the extract obtained by extraction (50° C. for 1 hour) using an aqueous solution of 5% black rice bran with 0.5% DK-ester added was added to rice and cooked. The anthocyanin content of the cooked rice (D) obtained by the method was about three times higher than that of the cooked rice (C) obtained by cooking with water.

(Antioxidant properties of cooked rice obtained by adding various bran extracts)
The antioxidant properties (ORAC) of cooked rice obtained by adding various bran extracts to rice and cooking the rice were measured.

In Koshihikari rice polishing, various types of split-polished rice, and split-polished mixed rice, rice cooked with black rice bran extract (5% black rice bran) is better than rice cooked with Koshihikari bran extract (5% Koshihikari bran). Compared, H-ORAC tended to be 1.2 to 2.2 times higher, but the L-ORAC value was higher than that of Koshihikari bran extract (5% Koshihikari bran), except for Koshihikari polished rice and split and pounded extra-hard rice. It tended to be 0.6 to 0.84 times lower than the rice cooked with.

Except for Koshihikari rice, the rice cooked with Okunomurasaki glutinous bran extract (5% black rice glutinous rice) has a Total ORAC value of about 1.8 to 2 compared to rice cooked in water and soaked in water. The total ORAC value of rice cooked with Koshihikari bran extract (5% Koshihikari bran) tended to be 1.1 to 1.5 times higher than that of water-immersed rice cooked in water. .

Cooked rice obtained by adding the extract obtained by extraction (50° C. for 1 h) with an aqueous solution of 5% black rice bran to which 0.5% DK-ester was added to the pounded mixed rice, The H-ORAC value was approximately doubled and the L-ORAC value was approximately 1.6 times that of the rice obtained by cooking with water. In addition, the cooked rice obtained by adding the extract obtained by extraction (50° C. for 1 h) with an aqueous solution of 5% Koshihikari bran to which 0.5% DK-ester was added to the pounded mixed rice and cooking it , the H-ORAC value was about 5% higher and the L-ORAC value was about 1.9 times higher than the rice obtained by cooking with water.

(Physical property values of cooked rice obtained by cooking mixed rice with various bran extracts)
Black rice bran extract (5% black rice bran) and Koshihikari bran extract (5% Koshihikari bran) were used, respectively, and mixed rice (Goami-2): Black rice (Okunomurasaki): Koshihikari = 4:4:2) was added in an amount of 150% by mass, respectively, and the rice was cooked, and the physical properties of the obtained cooked rice were measured. As a result, as shown in Table 10, the physical properties of the rice cooked with the black rice bran extract (5% black rice bran) were slightly higher in "hardness" and slightly lower in "strain" than the rice cooked with water. , “adhesion” and “stickiness” tended to be 20 to 37% lower. In addition, the physical properties of rice cooked with Koshihikari bran extract (5% Koshihikari bran) are about 1.3 times higher in "hardness", slightly lower in "stiffness" and less in "adhesion" than rice cooked with water. It was about 1.4 times higher, and the "stickiness" tended to be slightly higher. In addition, the rice cooked with black rice bran extract (5% black rice bran) is about 20% lower in "hardness" than the rice cooked with Koshihikari bran extract (5% Koshihikari bran), and almost It gave the same values, with about 30-50% lower "stickiness" and "stickiness".

It should be noted that when the blending ratio of black rice and extra-hard rice of the starting rice was 10% or less, the effect of improving the physical properties by blending was insufficient, and it was inappropriate. As for the amount of the bran extract added to the raw rice when cooking the rice, if it is less than 100% by mass, the cooked rice becomes hard and is inappropriate. was appropriate.

(Differences in appearance, physical properties, and functionality of cooked rice due to differences in raw rice and rice cooking liquid)
As raw material rice, (1) 100% Koshihikari brown rice, (2) mixed rice blended with black rice (Okunomurasaki) / super hard rice (Goami-2) / Koshihikari brown rice at a mass ratio of 4: 4: 2, 300 g each was used.

15 g of rice bran obtained by polishing brown rice (Okunomurasaki) to a yield of 90% using a grinding rice mill (TM-5 manufactured by Satake) is immersed in 450 mL of an aqueous solution of 0.1% DK-ester. Then, the liquid extracted for 3 hours at 70° C. was filtered with gauze and used as a rice cooking liquid.

Then, each raw material rice was cooked in the white rice mode of an electric kettle (SR-VSA180 manufactured by Panasonic) at a ratio of rice to rice cooking liquid of 1:1.5. For comparison, mixed rice was cooked under the same conditions using tap water as the rice cooking liquid.

FIG. 4 shows the external appearance of three types of cooked rice thus obtained. As is clear from Fig. 4, when rice is cooked with tap water, even if black rice is added, the color tone of the cooked rice becomes lighter (center of Fig. 4). By using the black rice bran extract, the color tone of the cooked rice became darker (Fig. 4, left side). Furthermore, when 40% black rice was added to the raw rice and the black rice bran extract was used as the rice cooking liquid, the cooked rice had the darkest color tone (right side of FIG. 4).

In addition, Table 11 shows the results of measuring the physical properties of the above cooked rice by a bulk method using a Tensipressor manufactured by Taketomo Denki. As is clear from Table 11, the hardness and stiffness of the three types of cooked rice were almost the same, but the adhesion was strongest when Koshihikari brown rice was cooked with the extract, and the stickiness was obtained when the mixed rice was cooked with the extract. time was the strongest. From these results, it was found that by using the black rice bran extract as the rice cooking liquid, the stickiness and stickiness of the cooked rice were improved, and the taste was surprisingly improved.

Furthermore, these three types of boiled rice were dried with hot air at 60° C. for 5 hours, pulverized, and extracted with 5 times the amount of water or hexane to measure the antioxidant property of the liquid.

As a result, when the mixed rice was cooked with the extract, the ORAC value was 217.3 (μmolTE/100g), which was the strongest. ), and the ORAC value when the mixed rice was cooked with tap water was 75.0 (μmolTE/100g), which was the weakest among the three. It is remarkably higher than the ORAC value of 1.1 and the ORAC value of ordinary brown rice of 46, and is expected to be effective in preventing the onset of various lifestyle-related diseases, including dementia, due to its antioxidant capacity. From this, it was found that by using the black rice bran extract as the rice-cooking liquid, cooked rice with surprisingly strong antioxidant properties can be obtained.

The reason for this is that as a result of measuring the anthocyanin content in the above three types of dry powder of cooked rice, the anthocyanin content was the highest at 357 (μg / g) when the mixed rice was cooked with the extract, and Koshihikari brown rice was the second with the extract. The value was as high as 103 (μg/g) when the rice was cooked with water, and the value when the mixed rice was cooked with tap water was 86 (μg/g). It was considered that the use of the rice bran extract significantly increased the anthocyanin content in the cooked rice.

(Difference in taste from cooked rice with direct bran addition)
As black rice, glutinous rice (commercially available) of black rice is used, and 300 g of black rice / super hard rice (Goami-2) / Koshihikari brown rice mixed in a mass ratio of 4: 4: 2 is weighed, and 450 mL of pure water is added. I also cooked rice. At the time of rice cooking, 15 g of bran obtained by polishing black glutinous brown rice to a yield of 90% using a grinding rice mill (TM-5 manufactured by Satake) was added directly to the above 300 g of rice. Fig. 5 shows a state in which bran of black rice was added before cooking.

The cooked rice obtained by directly adding the black rice bran and cooking the rice was subjected to a taste sensory test (six items: appearance, aroma, taste, hardness, stickiness, and comprehensive evaluation) by five taste evaluation experts.

Here, the cooked rice obtained by adding the extract of the black rice bran and cooking the rice was given 3 points for all items, and was used as a comparison control. The cooked rice for comparison was 300 g of a mixture of black rice (Okunomurasaki) / super hard rice (Goami-2) / Koshihikari brown rice at a mass ratio of 4: 4: 2 and weighed as raw rice. Using. In addition, 15 g of rice bran obtained by polishing brown rice of black rice (Oku no Murasaki) to a yield of 90% using a grinding type rice mill (TM-5 manufactured by Satake) was added to 0.1% of DK-Ester F-10. and extracted for 3 hours at 70° C. The liquid was filtered with gauze and used as a rice cooking liquid.

The results are shown in Table 12. When rice is cooked with black rice bran added directly (directly added rice bran), compared to when rice is cooked with extract added (rice bran extract cooked), the bran remains as a solid on the surface of the cooked rice, so the texture is improved. The evaluation was low in the items of appearance, stickiness, and overall evaluation.

Table 13 shows the results of measuring the physical properties of the above two types of cooked rice using a Tensipressor manufactured by Taketomo Electric. Similar to the sensory test, it was shown that when the black rice bran was directly added and the rice was cooked, the stickiness and stickiness of the cooked rice became weaker than when the extract was added and the rice was cooked.

(Bread using cooked rice with black rice bran extract when making bread)
Black rice (Okunomurasaki)/ultrahard rice (Goami-2)/Koshihikari brown rice were mixed in a mass ratio of 4:4:2, and 300 g of the mixture was weighed and used as raw rice. In addition, 15 g of rice bran obtained by polishing brown rice of black rice (Oku no Murasaki) to a yield of 90% using a grinding type rice mill (TM-5 manufactured by Satake) was added to 0.1% of DK-Ester F-160. was immersed in 450 mL of an aqueous solution of and extracted at 42° C. for 17 hours. The liquid was filtered with gauze and used as a rice-cooking liquid. Then, the rice-cooking liquid was added to the starting rice, and the rice was cooked to obtain cooked rice cooked with the extract of black rice bran.

Next, add 75 g of the above-mentioned cooked rice with the above-mentioned black rice bran extract to 125 g of strong wheat flour (Nisshin Seifun Camellia), add 2.5 g of salt, 15 g of butter, 15 g of sugar, and 30 g of skim milk. The mixture was stirred for 15 minutes with a bread maker (SD-BH103 manufactured by Panasonic), and 3 g of dry yeast was added to make bread.

As a comparative example, bread was made under the same conditions as above, except that rice cooked using pure water as the rice cooking liquid was used.

A photograph of the resulting bread is shown in FIG. The bread of the example of the present invention (left) had a pale purple color tone, was soft and had a good texture, compared to the bread of the comparative example (right). The total ORAC value is 87.8 (μmolTE/100gFW), which is rich in antioxidant properties, the total dietary fiber content is 4.7%, and the total ferulic acid content is as high as 27.0mg/100g, preventing the onset of lifestyle-related diseases. expected to be effective.

(Noodles kneaded with black rice bran extract)
Black rice (Okunomurasaki)/super hard rice (EM10)/Koshihikari brown rice mixed in a mass ratio of 4:4:2 was weighed and 300 g was used as raw rice. In addition, 15 g of rice bran obtained by polishing brown rice (Oku no Murasaki) to a yield of 90% using a grinding rice mill (TM-5 manufactured by Satake) was added to 450 mL of an aqueous solution of 0.1% DK-ester. After immersion and extraction at 70°C for 3 hours, the liquid was filtered with gauze and used as a rice cooking liquid. Then, the rice-cooking liquid was added to the starting rice, and the rice was cooked to obtain cooked rice cooked with the extract of black rice bran.

Next, the above cooked rice cooked with the extract of black rice bran was dried with warm air at 60° C. for 5 hours and then pulverized. 125 g of the obtained powder was mixed with 100 g of commercially available strong flour (Camellia manufactured by Nisshin Flour Milling Co., Ltd.), 25 g of gluten and 2.5 g of salt, 130 g of hot water was added, and baked in the "Udon pasta mode" of a home bakery (SD-BM151 manufactured by Panasonic). Knead for 30 minutes. After that, it was placed in a plastic bag, placed in a household refrigerator, and allowed to stand overnight at 8°C. On the next day, using a pasta maker (manufactured by Imperia), the dough was repeatedly rolled five times to a thickness of 3 mm to prepare a sheet, and then a 2.2 mm wide noodle was prepared using a cutting blade. The noodles were boiled in 5 L of hot water containing 2 g of salt for 6 minutes, and cooled in 20° C. water for 1 minute.

The noodles retained a purple color even after being boiled, and had a good texture.

(Physical properties of rice mixed with pounded black rice cooked after high pressure treatment)
In order to determine the appropriate high pressure treatment, Koshihikari brown rice was treated at 100 MPa or 200 MPa, and the polyphenol content was measured by the Folin-Ciocalteu method. /100 gFW, 200 MPa, it becomes 5.36 GAEmg/100 g FW, and it was found that high pressure treatment of 200 MPa or more is effective. Therefore, treatment was performed at 200 MPa thereafter.

420 mL of black glutinous rice bran extract was added to 300 g of raw rice obtained by mixing split-polished extra-hard rice: split-polished purple rice: split-polished Koshihikari rice at a mass ratio of 4:4:2. The black glutinous rice bran extract was obtained by extracting black glutinous rice bran (0.05 g/mL) with a 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) aqueous solution at 50° C. for 1 hour.

Next, rice was cooked under the following conditions.

A: Rice cooked with black glutinous rice bran extract B: Rice cooked with water C: Cooked with 6 g of rice oil added to black glutinous rice bran extract D: Cooked with water with 15 g of black glutinous rice bran and 6 g of rice oil directly added E: After high pressure treatment, rice is cooked under the same conditions as in A above. For high pressure treatment, the raw rice and black glutinous rice bran extract are sealed in a plastic tray and processed using a high pressure treatment device manufactured by High Pressure Support. The temperature was 50° C., and the treatment time was 15 minutes for raising the pressure, 10 minutes for a constant pressure of 200 MPa, and 15 minutes for lowering the pressure. After the high pressure treatment, the tray was taken out and the rice was cooked at normal pressure.

After each cooked rice was heated at 25° C. for 2 hours after cooking, the physical properties of the cooked rice were measured using a tensipressor.

The results are shown in Table 14. Compared to Comparative Example B (water-cooked rice), Example A had the same hardness, but markedly increased stickiness and stickiness, and had a good taste. In the case of C, in which rice oil was added during cooking under the same conditions as A, the stickiness was even lower than in Comparative Example B. In the case of D, in which the same amount of black rice bran was directly added during cooking instead of the black rice bran extract, the stickiness was lower than that of B, and the physical properties of the cooked rice were significantly inferior to those of Example A. In the case of E, which was cooked with the black rice bran extract as in A and further subjected to high pressure treatment before rice cooking, the cooked rice was less hard and stiff than A, and had greater adhesion and stickiness, and had the best taste. It was rice rice.

FIG. 7 shows photographs of the cooked rice of Comparative Example B and Invention Example E, and the pigment extract of these cooked rice (40% methanol aqueous solution containing 0.5% trifluoroacetic acid). As is clear from FIG. 7, Example E, in which the split-polished black rice was blended and the rice was cooked after high-pressure treatment, penetrated well from the surface layer of the split-polished brown rice to the inside due to the high-pressure treatment, and as a result, the cooked rice and The color of the extract was also shown to be significantly darker.

(Health functionality of rice mixed with pounded black rice cooked after high pressure treatment)
Cooked rice mixed with black rice treated in the same manner as in Example 15 was freeze-dried using a freeze dryer FD-1000 manufactured by Tokyo Rika Kikai Co., Ltd., and its antioxidant properties and β-secretase inhibitory activity were measured. Antioxidant properties were measured for ORAC values using Trolox using a microplate reader, and β-secretase inhibitory activity was measured using the SensoLyte 520 β-secretase assay kit (Cosmo Bio).

As a result, as shown in Table 15, invention examples A, C, and E had significantly stronger antioxidant and β-secretase inhibitory activities than comparative example B, and the content of resistant starch was also high. .

(Bread made by adding rice flour to wheat flour and using red rice bran extract for water)
Using Koshihikari rice as a raw material, the rice was cooked in an electric kettle under normal conditions, dried at 60° C. for 6 hours, coarsely ground in a coffee mill, and finely ground in a UDY cyclone mill to prepare pregelatinized rice flour. 62.5 g of this rice flour was mixed with 187.5 g of strong wheat flour (Nisshin Flour Milling Camellia), 10 g of commercially available rice oil, 17 g of sugar, 6 g of skimmed milk, and 5 g of salt were blended. -BH103) was used to make bread by a straight method. Although 195 mL of water was added at the time of bread making, pure water and rice bran extract were used for bread making for comparison. The rice bran extract was obtained by extracting rice bran (0.05 g/mL) of commercially available glutinous red rice from Nagano Prefecture with an aqueous 0.5% DK-ester (Daiichi Kogyo Seiyaku Co., Ltd.: F-10) solution at 50° C. for 1 hour. used things.

As a result, as shown in FIG. 8, bread-making properties were significantly better in the case of adding red rice bran extract (right) than in the case of adding pure water (left).

(Bread with pregelatinized rice flour added and water added with pigmented rice bran extract)
Various breads A to M were produced in the same production method as in Example 17 except that the following conditions were followed. In B to M, excluding A, 25% pregelatinized Koshihikari rice flour was added in the same manner as in Example 17.

A is a comparative example in which 100% strong wheat flour (Nisshin Flour Milling Camellia) was used without adding pregelatinized rice flour, and pure water was used for hydration.

For B, 25% pregelatinized rice flour was added to 75% strong wheat flour, and pure water was used for hydration during bread making. Pregelatinized rice flour was prepared by cooking Koshihikari polished rice, freeze-drying it, and pulverizing it.

C is the same as B, 75% strong wheat flour is added with 25% pregelatinized rice flour derived from the same Koshihikari rice, and 0.5% DK-ester (Daiichi Kogyo Seiyaku: F- 10) A rice bran extract obtained by extracting Koshihikari rice bran (0.05 g/mL) with an aqueous solution at 50°C for 1 hour was used.

D is the same as B, 75% strong wheat flour is added with 25% pregelatinized rice flour derived from the same Koshihikari rice, and 0.5% DK-ester (Daiichi Kogyo Seiyaku: F- 10) A rice bran extract obtained by extracting red rice bran (0.05 g/mL) with an aqueous solution at 50°C for 1 hour was used.

E is the same as B, 75% strong wheat flour is added with 25% pregelatinized rice flour derived from the same Koshihikari rice, and 0.5% DK-ester (Daiichi Kogyo Seiyaku: F- 10) A rice bran extract obtained by extracting red rice bran (0.05 g/mL) with an aqueous solution at 50°C for 1 hour was used.

F is the same as B, 75% strong wheat flour is added with 25% pregelatinized rice flour derived from the same Koshihikari rice, and 0.5% DK-ester (Daiichi Kogyo Seiyaku: F- 10) A rice bran extract obtained by extracting black rice bran (0.05 g/mL) with an aqueous solution at 50°C for 1 hour was used.

G is the same as B, 75% strong wheat flour is added with 25% pregelatinized rice flour derived from the same Koshihikari rice, and 0.5% DK-ester (Daiichi Kogyo Seiyaku: F- 10) A rice bran extract obtained by extracting black rice bran (0.05 g/mL) with an aqueous solution at 50° C. for 1 hour was used.

H is the same as B, 75% strong wheat flour is added with 25% pregelatinized rice flour derived from the same Koshihikari rice, and 0.5% DK-ester (Daiichi Kogyo Seiyaku: F- 10) A rice bran extract obtained by extracting ultra-hard rice bran (0.05 g/mL) with an aqueous solution at 50°C for 1 hour was used.

I is the same as B, with 75% strong wheat flour, pregelatinized rice flour, and 3 types of split-milled rice (black nonglutinous rice: extra-hard rice: Koshihikari = 4:4:2) with 5% black glutinous rice bran added. After mixing and cooking rice, 25% of the freeze-dried powder was added to make bread, and tap water was used for hydration during bread making (Comparative Example).

J is the same as B, with 75% strong wheat flour, as pregelatinized rice flour, and 5% of black glutinous rice bran added to 3 kinds of mixed rice (black nonglutinous rice: extra hard rice: Koshihikari = 4: 4: 2). After mixed and cooked rice, 25% of the freeze-dried powder was added to make bread. (0.05 g/mL) was used as a rice bran extract obtained by extracting at 50° C. for 1 hour.

K is the same as B, with 75% strong wheat flour, pregelatinized rice flour, and three types of rice (black non-glutinous rice: extra-hard rice: Koshihikari = 4:4:2) mixed with brown rice. After 5% rice bran was added and the mixture was cooked, 25% freeze-dried powder was added. A rice bran extract obtained by extracting rice bran (0.05 g/mL) at 50° C. for 1 hour was used.

L is the same as B, 75% strong wheat flour, 3 types of germinated brown rice (black nonglutinous rice: ultra-hard rice: Koshihikari = 4:4:2), and 5% black glutinous rice bran added and mixed and cooked. After that, 25% of the freeze-dried powder was added to make bread, and red rice bran (0.05 g / 0.05 g / mL) was extracted at 50° C. for 1 hour to obtain a rice bran extract.

As with B, M is 75% strong wheat flour and 25% powder obtained by adding 5% black rice glutinous rice bran to germinated brown rice as pregelatinized rice flour, followed by freeze-drying and powdering. Bread was made with water, and red rice bran (0.05 g/mL) was extracted at 50°C for 1 hour with 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) aqueous solution. A rice bran extract was used.

FIG. 9 shows cross-sectional photographs of various kinds of bread obtained by bread making.

Then, crumbs of various kinds of bread were cut into squares with a thickness of 1 cm and a side length of 2 cm. "Adhesion/Hardness" and "Tackiness/Stiffness" were measured.

The results are shown in Table 16. C, E, F, G and M are soft, B and D are moderate, A, I and J are relatively hard, A, C, F, H and M are sticky and sticky, B, D and G and I had weak stickiness. As for the physical properties of the bread, the breads of the various examples of the present invention were comparable to the breads of Comparative Examples A and B, indicating that they were sufficiently edible.

Next, the above various breads were stored at 6° C. for 24 hours, and their physical properties after aging were measured using a tensipressor.

The results are shown in Table 17. Normally, the hardness of bread increases due to aging, but compared to the comparative example B, all the invention examples other than J have a lower hardness increase rate than B, and aging during storage is suppressed. It became clear.

In addition, ORAC values were measured to examine the antioxidant properties of the various breads described above. The results are shown in Table 18. In Examples C to G, I, and J, compared with Comparative Examples A and B, the H-ORAC values of all the examples of the present invention from C to J other than H are increased, and in particular, from J to M are remarkable. Increased. All the L-ORAC values, including Sample H, were equal to or increased from those of Comparative Examples, and L and M were significantly increased.

From this, it has been clarified that when bread is made using the black rice bran extract or the red rice bran extract, the antioxidative property is remarkably enhanced.

(Boiled rice cooked by adding both rice bran extract and rice bran extraction residue)
Freeze-drying of black rice bran extract prepared in the same manner as in Example 13 by mixing black rice, extra hard rice and split rice (yield 99%) at a weight ratio of 4:4:2 to make 450 g. A total of 13.5 g of the powder obtained by drying the powder and the extraction residue at 60 ° C. for 6 hours was added, filled and sealed in a pressure-resistant plastic tray, and subjected to a high pressure treatment of 200 MPa in the same manner as in Example 15 E. After adding water to 1.4 times the weight of the rice (dry matter), the rice was cooked. As a comparative example, cooked rice was prepared by using 100% ordinary rice as a raw material and cooking it under high pressure without adding the bran extract or the extraction residue. Photographs of both are shown in FIG. 10, and the components of both are shown in Table 19. Compared to the comparative example, the inventive example has a high protein and mineral content, an extremely high dietary fiber content of about 30 times, and contains 10.6 mg/100 g of anthocyanin, which is not included at all in the comparative example. γ-Aminobutyric acid (GABA), which is reported to be effective, was also contained in about 14 times that of the comparative example. From these points, the present invention example was considered to be extremely promising in terms of indigestion resistance and dementia-preventing effect.

Numerical values indicate the content ratio (%) per 100 g of the sample unless the unit is specified.

Table 20 shows the results of measuring the physical properties of the cooked rice after storing it at 25°C for 2 hours after cooking using a tensipressor. The inventive examples were significantly harder and less sticky than the comparative examples, and were expected to have the effect of suppressing postprandial blood glucose elevation.

Table 21 shows the results of measuring the antioxidant properties (ORAC values). Compared with the comparative examples, the examples of the present invention had extremely strong water-soluble and fat-soluble antioxidant properties, and were expected to have a preventive effect on lifestyle-related diseases, particularly an anti-dementia effect.

(Antioxidant property of rice bran and rice bran extract freeze-dried product)
Brown rice such as Koshihikari rice, black rice, and extra-hard rice was polished to a yield of 90% by a grinding rice mill to prepare rice bran. Various rice bran and 0.5% sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.: DK Ester F-160) were added and extracted from various rice bran at 42 ° C. for 17 hours. The extract (ratio of rice bran is 5 mass%) was frozen. Table 22 shows the antioxidant capacity of the dried extract. The H-ORAC value, which is a water-soluble antioxidant index, is 1.3 to 3.8 times higher for the 5% bran extract of Koshihikari and the 5% bran extract of extra-hard rice compared to the original bran. , the 5% bran extract of black rice bran showed a slightly higher value than the original bran. The L-ORAC value, which is a fat-soluble antioxidant index, is 1.7 times higher than that of the original rice bran extract of 5% Koshihikari rice bran extract, and the 5% ultra-hard rice bran extract is higher than the original It showed a slightly lower value than that of bran, and the 5% bran extract of black rice bran showed a slightly higher value than that of the original bran. The total ORAC values of all three types were also higher than those of the original rice bran.

(Prototype example of drink made from rice bran extract)
As shown in FIG. 3 of Example 8, the black rice bran extract exhibited a good color tone of wine red. Therefore, based on this, various beverages were experimentally produced.

As an example, cooked rice prepared in the same manner as Sample No. 1 of Example 2, consisting of black rice, extra-hard rice, and Koshihikari rice (4:4:2), was dried using a freeze dryer FD1000 manufactured by Tokyo Rikakikai Co., Ltd. After freeze-drying, the resulting dried product was pulverized using a coffee mill and a cyclone mill to obtain a dry sample, which was subjected to enzyme treatment in the following steps.

After adding 100 ml of pure water to 10 g of the dried sample and adjusting the pH to 2 with 1N hydrochloric acid, 100 mg of pepsin (manufactured by Sigma-Aldrich) was added and reacted at 37° C. for 4 hours. After adjusting the pH to 8 with 1N NaOH, 100 mg of pancreatin (manufactured by Sigma-Aldrich) was added and reacted at 37° C. for 18 hours. Finally, the mixture was boiled at 100°C for 10 minutes to terminate the reaction, and filtered through a filter cloth to obtain a clear rice drink.

As it is, it has an astringent taste due to black rice polyphenols, so adding 5% or more of mandarin orange juice, which mainly contains fructose, which has a weak postprandial blood sugar-raising effect, suppresses the astringent taste of the drink, increases sweetness and aroma, and is a brown rice pigment. A rice drink expected to have multiple functions due to postprandial hyperglycemia effect due to polyphenols and antioxidant properties was obtained.

In order to improve the astringency, it was possible to use not only mandarin orange juice but also various fruit juices such as apple juice, grape juice, and pineapple juice.

[summary]
Brown rice contains about 3% lipid, and the functionality of rice oil is reported to be antioxidant, immunostimulatory, and cholesterol-lowering. "Koshihikari" had about 1.2 times more linoleic acid content than other varieties. In addition, "Oku no Murasaki" and "Super Hard Rice" have about 1.1 times more oleic acid content than other varieties, and "Black Glutinous Rice" has more α-linolenic acid than other varieties. About 1.2 to 1.6 times more, it was expected that these formulations would improve functionality.

Based on the evaluation of physical and chemical characteristics and functionality of the pounded mixed cooked rice, we further investigated the enhancement of the functionality of the mixed cooked rice. That is, under the conditions of adding 0.5% DK-ester to black rice bran and extracting at 50 ° C., the anthocyan content, ORAC value and β-secretase inhibitory activity value are high, and furthermore, the brown rice cooked with this extract is ``Oku no Murasaki'' and the mixed cooked rice also showed high anthocyanin content and ORAC value. However, it showed a decrease in "adhesion" and "stickiness" of the physical properties, and the improvement of the physical properties became an issue. However, by blending three kinds of raw rice and cooking rice using black rice bran extract as the rice cooking liquid, it was found that the appearance and stickiness of cooked rice were improved, and cooked rice with significantly improved antioxidant capacity was obtained.

In addition, as a result of examining whether the β-secretase inhibitory activity is due to the pigment component anthocyanin of black rice brown rice or due to rice lipids, the 70% ethanol extract has 1.6 to 7.4 times higher inhibition than the hexane extract. It was found that the activity was caused by pigments such as anthocyanin.

In the present invention, it was found that the use of the pigmented rice bran extract in cooking rice, bread making, noodle making, etc. yields good taste and improved health functionality. By adding insoluble dietary fiber and high-molecular-weight polyphenols, it was found that a processed product with improved functionality could be obtained, although the taste was slightly inferior.

Since the Ministry of Agriculture, Forestry and Fisheries (MAFF) started the "New Trait Rice Project" in 1989, various types of rice with different shapes and characteristics, such as high-amylose rice, low-amylose rice, giant-germ rice, fragrant rice, pigmented rice, etc., have been cultivated. It's here.

In addition, rice bran contains various functional ingredients such as dietary fiber, vitamin E, and γ-oryzanol, and has a high lipid content, so rice bran and brown rice have been considered effective in maintaining and promoting health functions. .

Currently, Japan is facing a super-aging society, lifestyle-related diseases such as diabetes, hypertension, and kidney disease are increasing, and national medical expenses exceed 40 trillion yen annually. In addition, as the population ages, the number of patients with dementia, mainly Alzheimer's disease, is increasing, and in addition to the development of treatment methods and drugs for lifestyle-related diseases and dementia, diet is expected to prevent onset. there is

Based on the above background, the present invention focuses on new types of rice that are expected to have functionality, especially pigmented rice such as black rice and red rice, and ultra-hard rice, and adds pigmented rice bran to these brown rice or processed brown rice By adding the extract of rice and cooking or processing it, cooked rice and rice processed food with multiple functions of preventing diabetes by suppressing postprandial blood sugar rise and preventing dementia by inhibiting antioxidant and β-secretase activity. Provide manufacturing technology.

By putting this technology into practical use, it will be possible to develop cooked rice and rice-processed foods that are expected to have a combined preventive function against diabetes and dementia.

Claims (14)

The method includes an extraction step of extracting components contained in rice bran of pigmented rice with an aqueous solution of a surfactant to obtain an extract, and a processing step of obtaining a processed rice food using the extract obtained by the extraction step. A method for producing a functional rice processed food characterized by: 2. The method for producing a functional rice processed food according to claim 1, wherein the pigmented rice is black rice or red rice. 3. The method for producing a functional rice processed food according to claim 1 or 2, wherein the processed rice food is cooked rice, and the raw material rice of the cooked rice is black rice and/or extra-hard rice. 3. The method for producing a functional rice processed food according to claim 1 or 2, wherein said processed rice food is any one of boiled rice, bread, noodles, sweets and beverages. 5. The method for producing a functional rice processed food according to claim 4, wherein the raw rice of said processed rice food is brown rice, split brown rice or sprouted brown rice. The functional rice according to any one of claims 1 to 5, wherein the surfactant is any one of sucrose fatty acid ester, glycerin fatty acid ester, calcium stearoyl lactylate, sorbitan fatty acid ester, and propylene glycol fatty acid ester. Processed food manufacturing method. In the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB of 3 to 16. The functionality according to any one of claims 1 to 6, characterized in that the extract is obtained by adding in proportion, soaking at a temperature of 30 to 80 ° C. for 10 minutes to 24 hours, and then removing solids. A method for producing processed rice food. In the extraction step, rice bran obtained by polishing glutinous black rice or glutinous red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13. ~20% by weight, soaked for 30 minutes to 18 hours at a temperature of 40 to 60 ° C., and then the extract is obtained by removing solids, and in the processing step, brown rice of pigmented rice or 100 to 2000% by mass of the extract is added to the raw rice, which contains 20% by mass or more of processed brown rice, ultra-hard brown rice, or processed brown rice, and the rice is cooked. Item 7. A method for producing a functional rice processed food according to any one of items 1 to 6. In the extraction step, rice bran obtained by polishing glutinous black rice or glutinous red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13. Add at a rate of ~20% by mass, soak for 30 minutes to 18 hours at a temperature of 40 ~ 60 ° C., then remove the solids to obtain an extract, and in the processing step, brown rice or unpolished rice of pigmented rice Claims 1 and 2, characterized in that the processed rice food is obtained by using the raw rice blended with the processed product, the brown rice of super hard rice, or the processed brown rice product at a rate of 20% by mass or more, respectively, and the extract. 7. The method for producing a functional rice processed food according to any one of 6. In the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB of 3 to 16. and after soaking at a temperature of 30 to 80° C. for 10 minutes to 24 hours, the extract is obtained by removing solids, and in the processing step, brown rice or brown rice processed products of pigmented rice are added to 5 100 to 2000% by mass of the extract is added to raw rice blended at a rate of ~60% by mass, and the rice is cooked after being subjected to a high pressure treatment of 200 MPa or more. The method for producing the functional rice processed food according to . In the extraction step, rice bran obtained by polishing glutinous black rice and/or glutinous red rice at a polishing yield of 85 to 95% mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13. , added at a rate of 5 to 20% by weight, soaked at a temperature of 40 to 60 ° C. for 30 minutes to 24 hours, and then filtered and / or centrifuged to obtain the extract and solids, and in the processing step , raw rice blended at a ratio of 20% by mass or more of brown rice and/or processed brown rice of pigmented rice and brown rice and/or processed brown rice of ultra-hard rice, said extract, and said solid matter The method for producing a functional rice processed food according to any one of claims 1 to 6, wherein the processed rice food is obtained by In the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB of 3 to 16. After soaking at a temperature of 30 to 80° C. for 10 minutes to 24 hours, the solids are separated to obtain the extract and the solids. 100 to 2000% by mass of the extract and 0.5 to 10% by mass of the solid matter are added to the raw rice blended at a rate of 60% by mass, and the rice is cooked after being subjected to a high pressure treatment of 200 MPa or more. The method for producing a functional rice processed food according to any one of claims 1 to 6, characterized in that: 13. The method for producing a functional rice processed food according to any one of claims 1 to 12, wherein pigmented rice with a rice polishing yield of 95% or more is used in the processing step. Claims 1 to 4, wherein the processed rice food obtained in the processing step has a postprandial blood glucose rise suppressing function based on indigestibility, antioxidant properties, and a dementia-preventing function based on β-secretase inhibitory activity. 14. The method for producing a functional rice processed food according to any one of 13.

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