JP2004121135A - Liquefied product of rice and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a liquefied product of rice, hardly giving a sweet taste and rich in an oligosaccharide fragment (having 4-10 polymerization degree) having functionality; and to provide a method for producing the liquefied product of the rice. <P>SOLUTION: The liquefied product of the rice is regulated so that the proportion of the oligosaccharides having 4-10 polymerization degree is ≥40% based on the all sugar of the oligosaccharides, and the proportion of oligosaccharides having 1-3 polymerization degree is ≤20% based on the all sugar of the oligosaccharides. The liquefied product of the rice is produced by pulverizing the rice and treating the pulverized product with a protease, a cellulose, an α-amylase and a pullulanase. <P>COPYRIGHT: (C)2004,JPO

Description

【００２６】
実施例３
本発明１の米液化物及び精製蜂蜜、バナナ果汁、牛乳、脱脂粉乳、乳化剤、安定剤、ビタミンプレミックス、香料を表２に示す配合により飲料（本発明３）を調製した。本発明３の飲料のブリックス、ｐＨは、それぞれ１２．０、６．８であった。
【００２７】
【表２】

【００２８】
得られた飲料について官能検査を行った。官能検査はパネラー１０名により、１：不良〜５：良好の５段階評価で行い、その平均値で表した。結果を表３に示す。
【００２９】
【表３】

【００３０】
本発明３は、自然な甘みを有する朝食代替飲料として適するものであった。
【００３１】
実施例４
本発明１の米液化物及びグラニュー糖、酒粕、麹、食塩、乳酸を表４に示す配合で調製し、甘酒飲料（本発明４）を得た。本発明４の甘酒のブリックス、ｐＨは、それぞれ１５．８、４．７であった。
【００３２】
【表４】

【００３３】
得られた甘酒について官能検査を行った。官能検査はパネラー１０名により、１：不良〜５：良好の５段階評価で行い、その平均値で表した。結果を表５に示す。
【００３４】
【表５】

【００３５】
本発明４は、甘みが抑えられ、飲みやすく、後口も良好な甘酒であった。
【００３６】
【発明の効果】
以上述べたように、本発明によって、α化米あるいは玄米の焙炒処理精米物をプロテアーゼ、セルラーゼ、プルラナーゼ及びα−アミラーゼにより酵素分解処理すると、米中に含まれるデンプンが分解され、水溶性化して、米液化物とすることが可能となる。更に重合度が４〜１０のオリゴ糖の全糖に対する割合が４０％以上であり、かつ甘さを感じない官能的性状に優れた米液化物が得られるので、本発明は有用な米液化物及びその製造方法である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a liquefied rice product that does not feel sweetness, is rich in oligosaccharides, has a smooth texture, and a method for producing the same.
[0002]
[Prior art]
Rice has been the foundation of the Japanese diet since ancient times and has been used as a staple food. Rice contains good quality starch and carbohydrates. In recent years, it has been newly discovered that inositol hexaphosphate contained in rice has anticancer properties. Although the rice has such functionality, it is necessary to increase the solubility, that is, to liquefy the rice because it is a solid that is insoluble from the viewpoint of food processability. In that case, in the prior art, the decomposition progresses to monosaccharides and disaccharides, and high sweetness is exhibited.
[0003]
As a technique for liquefying rice, for example, a method of producing amazake as a rice-derived food from ancient times is known. Amazake is a mixture of rice koji and steamed rice and left at 55 ° C. for about 12 hours. Amylase of koji mold saccharifies starch to produce glucose, which results in a sweet sugar solution. are doing. Also, in the production of sake mash, a method for producing a liquefied liquid of pregelatinized rice is known. In these methods, saccharification is promoted as well as liquefaction, so that a liquefied product having a high sweetness is obtained.
[0004]
However, due to the recent rise in health consciousness and the tendency to “separate sweetness”, high-sweet foods tend to be poorly imaged, have no sweet taste, or have a low degree of sweetness. Under these circumstances, attention has recently been focused on oligosaccharides. Oligosaccharides have various functions and are used as functional food materials. Nourishing, antibacterial, sweet non-digestible (anti-obesity), low / non-anti-cariogenic, anti-tumor, cholesterol accumulation prevention, use of Bifidobacterium multiplication, water activity regulator, physical property improver Also available as As described above, since oligosaccharides have low sweetness and excellent digestibility, various beverages utilizing the properties of oligosaccharides have been developed.
[0005]
On the other hand, in the modern society, there is no time to eat breakfast, so breakfast alternative drinks that can easily take nutrients for one breakfast have been established in the market, such as jelly-type and stick-like solids. There is. However, those breakfast substitute drinks have problems such as artificial image, unsavory taste, sweet taste, and poor stomach, and development of a breakfast substitute drink that solves these problems has been demanded.
[0006]
[Problems to be solved by the invention]
The present invention has been made in view of the above prior art, and provides a rice liquefied product rich in an oligosaccharide fraction (degree of polymerization: 4 to 10) which does not exhibit sweetness and is functional and a method for producing the same. It is in.
[0007]
[Means for Solving the Problems]
To summarize the present invention, the first invention of the present invention is that the ratio of oligosaccharide having a degree of polymerization of 4 to 10 to the total saccharide is 40% or more, and the degree of polymerization is 1 to 3 in liquefied rice. The present invention relates to a liquefied rice product in which the ratio of a certain oligosaccharide to total sugar is 20% or less. The second invention of the present invention relates to the method for producing a rice liquefied product of the first invention, wherein rice is crushed and treated with protease, cellulase, α-amylase and pullulanase. And the 3rd invention of this invention is related with the drink containing the rice liquefaction of 1st invention.
[0008]
The present inventors provide a liquefied rice product that is rich in oligosaccharides having a degree of polymerization of 4 to 10 and does not exhibit sweetness, using a roasted product of pregelatinized rice or brown rice that is 70-80% polished as a raw material. As a result of intensive research for the purpose of doing, firstly protease, cellulase and pullulanase are mixed with an aqueous dispersion of finely ground rice, a puffed rice powder liquid is obtained by enzymatic decomposition, and then α-amylase is mixed and enzymatically decomposed The liquid obtained by the procedure was found to contain 40% or more of oligosaccharides having a degree of polymerization of 4 to 10 with respect to the total saccharides, and did not exhibit sweetness. Based on this finding, the present invention was completed.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described specifically.
The liquefied rice in the present invention is obtained by crushing rice as a raw material and liquefying it by enzymatic decomposition. The liquefied rice product of the present invention has a smooth property and a non-sweet sensual property. This property is a necessary property for converting rice, which is a solid, into a beverage.
[0010]
As the rice used in the present invention, pregelatinized rice is preferably used, and pregelatinized rice and roasted brown rice are particularly preferably used. Further, as a roasted brown rice product, the processed rice can be further used as a roasted brown rice product of brown rice obtained by further polishing rice at a 70-80 (w / w)% rice polishing rate. It is particularly preferable to use a roasted brown rice product because it can contain a large amount of necessary nutrients.
[0011]
As the protease, cellulase, pullulanase and α-amylase used in the present invention, those produced by a generally known method are used. The amounts of protease, cellulase, pullulanase and α-amylase in the present invention are preferably 5 to 15 units of protease and 0.2 to 0. 5 units, pullulanase 1.8-4.5 units, α-amylase 0.9-1.8 units, particularly preferably protease 5 units, cellulase 0.2 units, pullulanase 1.8 units, α-amylase It is 1.8 units. If the amount is less than this ratio, it becomes difficult to efficiently decompose the roasted and processed rice of pregelatinized rice or brown rice, and if the amount exceeds this ratio, the sweetness increases and the desired liquefied product cannot be obtained. .
[0012]
The roasting treatment in the present invention refers to a heating treatment with dry hot air. By performing roasting treatment on brown rice, moisture contained in brown rice can be efficiently removed without losing nutrients and functional components, and at the same time, starch can be gelatinized. The roasted brown rice product may be subjected to processing such as pulverization, crushing, granulation, and combinations thereof, and these may be performed according to a conventional method.
[0013]
In the beverage using the rice liquefied product of the present invention as a raw material, the rice liquefied product obtained in the production process can be directly provided to the beverage. In addition, it can be used as a food material to be mixed with sake lees, koji, soy milk, milk, and the like. Various beverages can be added to the beverage as needed. Examples of this include taste components, coloring agents, vitamins, flavors, fruit juices, and the like. As examples of the taste component, sweeteners and acidulants can be suitably used. Examples of the sweetener include sugars such as fructose-glucose liquid sugar, white sucrose, granulated sugar, fructose, glucose, brown sugar, and oligosaccharides. Quality and / or aspartame, stevia, fucose, miraculin, lakanca and the like can be mentioned. Examples of the acidulant include citric acid, sodium citrate, malic acid, lactic acid, phosphoric acid, tartaric acid, phytic acid and the like. Examples of the coloring agent include red cabbage, annatto, carotenoid, flavonoid, anthocyanin, and the like, and examples of the vitamins include vitamin A, carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, and vitamin C. There is no particular limitation on the fruit juice that can be added to the rice beverage. In addition to these, those obtained from food materials by hydrolysis, extraction, fermentation, filtration of starch, protein, and the like, and combinations thereof can be added. Further, saponins such as carrageenan, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, phospholipid and quillajasaponin, gum arabic, xanthan gum, tragacanth gum, guar gum, locust Gum substances such as bean gum can be used alone or in combination of two or more.
[0014]
The method for producing a liquid rice product of the present invention can be carried out, for example, as follows. First, the rice is finely ground, passed through a 20 mesh, and then dispersed and mixed in water. Protease, cellulase and pullulanase are mixed with the rice dispersion, heated to 50 to 70 ° C., preferably about 60 ° C., and maintained for 60 to 120 minutes, preferably 90 minutes to obtain a puffed rice flour liquid. -Amylase is mixed and enzymatically degraded to obtain a rice liquefied product of the rice.
[0015]
As described above, the rice liquefied product can be used for drinking as it is, and further, at least one of acidulants, sweeteners, alcohol, vitamins, minerals, flavors, fruit juice, milk, soymilk, and rice-derived products is added. By doing so, a rice beverage using the rice as a raw material is obtained. As a device for finely pulverizing the rice, it is appropriate to use a pulverizer or a homogenizer so that the average particle size is 1000 μm or less, preferably 500 μm or less. The rice beverage using the rice of the present invention as a raw material can be sterilized or sterilized by using various ordinary sterilizers or sterilizers, and sterilized at 60 to 100 ° C, or 100 to 150 ° C as necessary. Can be subjected to high-temperature sterilization or sterilization.
[0016]
The beverage containing the rice liquefied product of the present invention includes a sour agent, a sweetener, an alcohol, a vitamin, a mineral, a flavor, a fruit juice, milk, soy milk and a milk beverage containing at least one of rice-derived products, a soy milk beverage, Examples include soy protein drinks, fruit juice drinks, drinks containing alcohol, nutritional drinks containing vitamins and minerals, and the like.
[0017]
【Example】
Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited to these Examples.
[0018]
Example 1
100 g of pregelatinized rice passed through a 20-mesh filter was dispersed and mixed in 400 g of 60 ° C hot water to which 0.2 g of sodium chloride and 0.2 g of calcium chloride had been previously added as an enzyme stabilizer. To the rice dispersion, 0.05 g of protease [Nucleicin [manufactured by HTBI]], 0.1 g of cellulase [Cellulosin AL [manufactured by HTBI]], and 1 ml of pullulanase [pullulanase HBI [manufactured by HTBI]] were added. The mixture was mixed and subjected to an enzymatic decomposition treatment at a pH of 6.6 at a temperature of 60 ° C. for 90 minutes to obtain a puffed rice powder liquid. Subsequently, 0.1 g of α-amylase [Fuctamylase 10 L [produced by HBI Co., Ltd.]] was mixed with the rice flour, and the mixture was subjected to enzymatic digestion at pH 6.6, at a temperature of 60 ° C. for 120 minutes, and then boiled for 3 minutes to remove the enzyme. After inactivation, a liquefied rice product of pregelatinized rice (Invention 1) was obtained.
[0019]
As an indicator of liquefaction, the amount of sediment after centrifuging the obtained rice liquefaction at 2,000 rpm for 5 minutes was measured. The amount of the precipitate was expressed in grams per 10 g. Table 1 shows the results.
[0020]
The sugar composition was obtained by centrifuging the obtained rice liquefied product at 10,000 rpm for 20 minutes, and then analyzing the supernatant using liquid chromatography, and calculating the soluble fractions G1 to G3 and G4 to G10. . Here, the number following G indicates the degree of polymerization. The detector was RID-6A (manufactured by Shimadzu Corporation), the column was CAPCELL PAK NH2SG (manufactured by Shiseido), and the mobile phase was 65% acetonitrile. Further, the ratio of the insoluble component was calculated by the mathematical formula (Equation 1). Table 1 shows the results.
(Equation 1)
Insoluble component ratio = 1−Recovery ratio Recovery ratio = Liquid weight × Liquid brix / base weight
Further, the sensory test was performed by 10 panelists in a five-point scale of 1: poor to 5: good, and expressed as an average value. Table 1 shows the results of the insoluble component ratio and the results of the sensory test.
[0022]
Comparative Example 1
In Example 1, a liquefied rice product was obtained according to Example 1 without adding protease and cellulase, and the same measurement as in Example 1 was performed.
Comparative Example 2
In Example 1, a rice liquefaction was obtained according to Example 1 without adding pullulanase, and the same measurement as in Example 1 was performed.
[0023]
Example 2
As in Example 1, first, 400 g of roasted brown rice obtained by passing through a 20-mesh filter was milled using a mill, and 0.2 g of sodium chloride and 0.2 g of calcium chloride were previously added as an enzyme stabilizer. The mixture was dispersed and mixed in 1600 g of hot water at 60 ° C. To this rice dispersion, 0.2 g of protease [Nucleicin [manufactured by HBI Co., Ltd.]], 0.4 g of cellulase [Cellulosin AL [manufactured by HCB Co.]], and 4 ml of pullulanase [Pullulanase HBI [manufactured by HCB Co.]]] The mixture was mixed and subjected to an enzymatic decomposition treatment at a pH of 6.6 at a temperature of 60 ° C. for 90 minutes to obtain a puffed rice powder liquid.
Then, 0.4 g of α-amylase [Fuctamylase 10 L [produced by HBI Co., Ltd.]] was mixed with the rice flour, and the mixture was subjected to enzymatic digestion at pH 6.6, at a temperature of 60 ° C. for 120 minutes, and then boiled for 3 minutes to remove the enzyme. After deactivation, a rice liquefaction of roasted brown rice was obtained. Then, homogen No. was added to this solution. 110 g of 1610 [manufactured by San-Ei Gen FFI Co., Ltd.] was added, and homogenization was performed with a homogenizer at a pressure of 20 MPa. Thereafter, sterilization and aseptic filling were performed at 140 ° C. for 3 seconds to obtain a rice beverage (the present invention 2). Here, the homogen No. 1610 is a mixture of cellulose, an emulsifier, and carrageenan, and is capable of uniformly dispersing fine insoluble solids in a beverage by using microcrystalline cellulose and a polysaccharide that forms a network structure in a solution.
[0024]
In the same manner as in Example 1, the present invention 2 was analyzed for the amount of the precipitate, the sugar composition, and the sensory evaluation. Table 1 shows the results. The use of the stabilizer reduced the amount of sediment and obtained good results in terms of sensory aspects.
[0025]
[Table 1]

[0026]
Example 3
A beverage (Invention 3) was prepared using the rice liquefied product of the invention 1, purified honey, banana juice, milk, skim milk powder, an emulsifier, a stabilizer, a vitamin premix, and a fragrance as shown in Table 2. Brix and pH of the beverage of Invention 3 were 12.0 and 6.8, respectively.
[0027]
[Table 2]

[0028]
The resulting beverage was subjected to a sensory test. The sensory test was performed by 10 panelists in a five-point scale of 1: poor to 5: good, and expressed as an average value. Table 3 shows the results.
[0029]
[Table 3]

[0030]
Invention 3 was suitable as a breakfast substitute beverage having natural sweetness.
[0031]
Example 4
The rice liquefied product of the present invention 1 and the granulated sugar, sake lees, koji, salt, and lactic acid were prepared according to the formulations shown in Table 4 to obtain an amazake drink (present invention 4). Brix and pH of the amazake of the present invention 4 were 15.8 and 4.7, respectively.
[0032]
[Table 4]

[0033]
The obtained amazake was subjected to a sensory test. The sensory test was performed by 10 panelists in a five-point scale of 1: poor to 5: good, and expressed as an average value. Table 5 shows the results.
[0034]
[Table 5]

[0035]
Invention 4 was an amazake that had a reduced sweetness, was easy to drink, and had a good rear mouth.
[0036]
【The invention's effect】
As described above, according to the present invention, when the roasted polished rice of pregelatinized rice or brown rice is subjected to enzymatic decomposition treatment with protease, cellulase, pullulanase and α-amylase, the starch contained in the rice is decomposed and becomes water-soluble. Thus, it becomes possible to produce rice liquefied matter. Further, the ratio of oligosaccharides having a degree of polymerization of 4 to 10 to the total sugars is 40% or more, and a rice liquefaction excellent in sensory properties which does not feel sweetness can be obtained. And its manufacturing method.

Claims (4)

In the rice liquefaction, the ratio of oligosaccharides having a degree of polymerization of 4 to 10 to total saccharides is 40% or more, and the ratio of oligosaccharides having a degree of polymerization of 1 to 3 to total saccharides is 20% or less. Rice liquefaction characterized by the following. The liquefied rice product according to claim 1, wherein the rice is roasted rice. The method for producing a rice liquefied product according to claim 1 or 2, wherein the rice is pulverized and treated with a protease, a cellulase, an α-amylase and a pullulanase. A beverage comprising the rice liquefied product according to claim 1 or 2.