JP2016140265A - Resistant starch-highly-containing rice and production method thereof - Google Patents

Abstract

An object of the present invention is to provide a method for easily and easily producing rice and processed rice foods containing a high amount of resistant starch while suppressing a decrease in the resistant starch content after cooking of ultra-hard rice. .
A resistant starch-rich rice or rice obtained by adding fats and oils to mutant rice lacking amylopectin branching enzyme (BEIIb) or having reduced enzyme activity and steaming. Processed food and method for producing the same.
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Description

  The present invention relates to rice having a high resistant starch content and a method for producing the same. More specifically, the present invention relates to rice in which the content of resistant starch is increased in a polished rice state and the decrease due to cooking is suppressed, and a method for producing the same.

  In recent years, various foods such as low calories, carbohydrate restriction, and high dietary fiber content have been developed for the purpose of preventing lifestyle-related diseases such as obesity, diabetes, hyperlipidemia, and hypertension.

  Rice and its processed food are ingredients familiar to Japanese people, but the main ingredient is starch. Although starch is generally easy to digest, there is a fraction that is difficult to digest, and this fraction is called resistant starch (RS). Resistant starch (hereinafter sometimes abbreviated as “RS”) is said to work in the same way as dietary fiber in the body, and reports such as an effect of suppressing blood sugar level elevation and improving the intestinal environment. Yes.

  In general, the RS content in rice is 1% or less, but mutant rice lacking amylopectin branching enzyme IIb (BEIIb) or having reduced enzyme activity (hereinafter referred to as “super-hard rice”). ) Contains an extremely large amount of RS, and about 18% is included in “Chikushi flour 85”, a kind of super hard rice, and about 25% in “EM10”. Yes. As described above, super hard rice contains much more RS than ordinary rice, but the RS content may be lowered depending on the cooking method. Rice usually eats cooked food, so it is required that the RS content be as high as possible even after cooking.

  So far, research has been conducted to increase the content of resistant starch in starch by processing the starch. For example, a pretreatment process in which fermentation treatment with lactic acid bacteria or enzyme treatment with a proteolytic enzyme is performed, a surface treatment process in which only the surface is temporarily gelatinized by steam heating, and then cooled and dried, and dried rice remains in a packed state A diet rice production method (Patent Document 1) comprising a resistant starch production step in which a wet heat treatment is performed by leaving it in a high humidity atmosphere, and the raw rice contains lactic acid bacteria having the ability to produce sucrose and thickening polysaccharides Immerse in the preparation liquid and perform the fermentation treatment, drain the thickened polysaccharide produced by fermentation in a state of adhering or impregnating the rice, then steaming the raw rice, then cooling and loosening High amylose corn, a method in which a part of the starch is made resistant starch by performing a heat-moisture treatment that further heats the loosened treated rice in a sealed state (Patent Document 2) A method in which the starch is brought into contact with hot water having a temperature of 160 to 260 ° C. and a pressure equal to or higher than the saturated vapor pressure at that temperature (Patent Document 3), and fractionating high amylose starch derived from corn having an amylose content of 85% or more according to particle size And a method for obtaining a starch fraction having an increased resistant starch content (Patent Document 4). Moreover, as an example examined from the viewpoint of heat resistance of resistant starch, a method (patent document 5) of acid-treating amylose-rich starch having an amylose content of 40% or more in an inorganic acid aqueous solution has been reported. Yes. However, all of these methods require multi-step and complicated processing steps, and are not always satisfactory with respect to heat treatment resistance.

Japanese Patent No. 4757419 Japanese Patent No. 4038450 Japanese Patent No. 5322232 Japanese Patent No. 3628690 Japanese Patent No. 4482611

  Accordingly, an object of the present invention is to provide a method for easily and easily producing rice and rice processed foods containing a high amount of resistant starch while suppressing a decrease in the resistant starch content after cooking of ultra-hard rice.

  As a result of intensive studies to solve the above problems, the inventors of the present invention increased the resistant starch content in the milled state of ultra-hard rice by adding fats and oils to super-hard rice and performing steam heat treatment. In addition, the inventors have found that the decrease in the resistant starch content after cooking can be suppressed, and have completed the present invention.

Accordingly, the present invention includes the following inventions.
(1) High resistant starch-containing rice obtained by adding fats and oils to mutant rice lacking amylopectin branching enzyme (BEIIb) or having reduced enzyme activity and steaming.
(2) The resistant starch-rich rice according to (1), wherein the resistant starch content is 15% by weight or more in the polished rice state, and the resistant starch content after cooking is 6% by weight or more.
(3) The resistant starch-rich rice according to (1) or (2), wherein the amount of fats and oils added to the mutant rice is 0.3 to 10% by weight.
(4) The resistant starch-rich rice according to any one of (1) to (3), wherein the temperature of the steam heat treatment for the mutant rice is 80 to 250 ° C.
(5) The resistant starch-rich rice according to any one of (1) to (4), wherein the steamed heat treatment time for the mutant rice is 2 to 120 minutes.
(6) A processed rice food obtained by processing rice having a high resistant starch content according to any one of (1) to (5).
(7) Production of resistant starch-rich rice, which includes a step of adding fats and oils to mutant rice lacking amylopectin branching enzyme (BEIIb) or having reduced enzyme activity and a step of steam heat treatment Method.
(8) Heating the resistant starch content of the mutant rice by adding oil and fat to the mutant rice lacking the amylopectin branching enzyme (BEIIb) or having reduced enzyme activity and subjecting it to steam heating treatment A method to suppress the decrease caused by cooking.

  According to the present invention, it is possible to increase the resist tantalum starch content in the polished rice state of ultra-hard rice by simple and easy means, and to suppress the decrease in the resist tantalum starch content after cooking. The resist tantalum starch-rich rice provided by the present invention and the processed rice food containing the same contain a large amount of resist tan starch, which is a water-insoluble dietary fiber that is not digested and absorbed. It can be expected to have an effect of preventing the onset of gastrointestinal tract, or an effect of regulating the intestine and lowering cholesterol by promoting the growth of useful intestinal bacteria.

  In the resistant starch-rich rice of the present invention, fat and oil are added to mutant rice (super hard rice) in which amylopectin branching enzyme (BEIIb) is deficient or enzyme activity is reduced, and steam heating treatment is performed. Is processed rice obtained by

  According to this invention, the manufacturing method of said resistant starch high content rice is also provided. The said manufacturing method should just include the process of adding fats and oils to said super-hard rice, and the process of performing a steam heating process, and may perform other processes, such as a rice milling, a grinding | pulverization, and a blend. The oil and fat addition step is performed before the steam heat treatment step.

  The ultra-hard rice that is the raw rice is a mutant rice having a short amylopectin short chain due to a loss of BEIIb that branches off the short amylopectin chain of starch, or a decrease in the enzyme activity. Mutant rice having a ratio of about 5 to 20% with respect to the total amylopectin chain. BEIIb deficiency is caused artificially by chemical stimuli such as methylnitrosourea (MNU) and N-bis (2-hydroxypropyl) nitrosamine (DHPN), and physical stimuli such as cobalt-6, and complete BEIIb enzyme activity. It includes not only a deficiency but also a significant decrease in the enzyme activity. As the super-hard rice, for example, EM10, Konayuki no Mai, Amiromochi, Chikushi Powder No. 85, etc. are known. In the present invention, these super hard rices may be used alone or in combination of two or more. Chikushi flour No. 85 is a super-hard rice system owned by the Fukuoka Prefectural Agricultural and Forestry Research Center.

  In the present invention, fats and oils added to super hard rice are generally used as edible fats and oils, and are not particularly limited as long as they do not interfere with the effects of the present invention. For example, rapeseed oil, cottonseed oil, soybean oil, sesame oil, safflower (sarum) (Flower) oil, sunflower oil, corn oil, rice oil, grape oil, peanut oil, olive oil, camellia oil, palm oil, palm kernel oil, coconut oil, vegetable oils such as beef fat, pork fat, chicken oil , Animal oils and fats such as fish oil and egg yolk oil, mixed oils of these oils and fats, processed oils and fats subjected to one or more treatments selected from hydrogenation, transesterification, and fractionation (for example, Shortening, margarine, etc.) can be used. Among these, vegetable oils and fats that are liquid at room temperature are preferable, and refined oils that have a high degree of purification and have a small taste and smell, and salad oils that are dewaxed refined oils are preferable. Examples of salad oil include rapeseed salad oil, cottonseed salad oil, soybean salad oil, sesame salad oil, safflower salad oil, sunflower salad oil, corn salad oil, rice salad oil, and grape salad oil as defined by JAS standards. These fats and oils can be used 1 type or in combination of 2 or more types.

  The amount of fat added to the super-hard rice is 0.3% by weight or more, preferably 1.0% by weight or more, and the upper limit is 10.0% by weight or less from the viewpoint of influence on flavor and workability. Is preferred. Addition of fats and oils to super hard rice may be performed by adding a predetermined amount of fats and oils to super hard rice at one time, followed by stirring and mixing. Add a predetermined amount of fats and oils while stirring and mixing several times. It may be done by doing. The method for adding fats and oils to the super hard rice is not particularly limited as long as the fats and oils can be uniformly applied to the surface of the super hard rice. For example, stirring and mixing, air flow mixing, spray spraying, etc. Can be done by law. Moreover, as a mixing apparatus, a drum mixer for food, a vertical mixer, a ribbon mixer, and the like can be used.

  After adding fats and oils to super hard rice, steam heat treatment is performed. Steam heating is a method in which hot water, saturated steam, superheated steam, reduced pressure (vacuum) steam, or the like is used as a heat medium, and an object is heated in a high humidity atmosphere, for example, in an atmosphere having a humidity of 80% or more. Steam heating may be performed by bringing the heat medium into direct contact with the object, or the object may be heated indirectly through a heat exchanger. Heating may be performed under normal pressure or under pressure. As specific conditions for the steam heating, the temperature is 80 ° C. or higher, preferably 90 ° C. or higher, more preferably 100 ° C. or higher. From the viewpoint of workability and color tone, the upper limit is, for example, 250 ° C. or lower. preferable. The time is 2 minutes or longer, preferably 10 minutes or longer, and more preferably 20 minutes or longer. From the viewpoint of workability and color tone, the upper limit is preferably 120 minutes or shorter, for example. Further, when the time is less than 2 minutes, a desired effect cannot be obtained, which is not preferable. These temperature and time conditions are merely examples, and can be appropriately changed depending on the relationship between temperature and time. The steam heating in the present invention may be performed using a continuous or batch steamer (steamer), an autoclave, or the like.

  By the addition of fats and oils and steam heat treatment as described above, the resistant starch content in the polished rice state is increased as compared to unprocessed ultrahard rice, and the decrease in the resistant starch content after cooking is suppressed. Rice with a high resistant starch content can be obtained. Here, “cooking” includes cooking such as “cooking”, “boiling”, “baking”, “simmering”, “steaming”, “stir-frying”, and “frying”.

  The resistant starch-rich rice of the present invention is characterized by a resistant starch content of 15% by weight or more in the polished rice state and a resistant starch content after cooking of rice of 6% by weight or more. In the present invention, the “resistant starch (RS) content” refers to a value obtained by the resistant starch measurement method of AOAC (Association of Analytical Chemists) official method 2002.02.

  According to the present invention, processed rice food is also provided. The processed rice food in the present invention refers to food produced using the above-mentioned resistant starch-rich rice, or rice flour obtained by pulverizing this, and includes, for example, cooked rice, noodles, breads, confectionery, and the like. The rice flour can be obtained by using the above-mentioned resistant starch-rich rice alone or in combination with conventional milling means such as body milling, roll milling, stone mill milling, airflow milling milling, and high-speed rotary hammering milling. Cooked rice refers to cooked rice or other ingredients and seasonings cooked with the above-mentioned resistant starch-rich rice, and includes white rice, rice cakes, miscellaneous cooking, pilaf, fried rice, cooked rice, risotto, and the like. In addition, these cooked rice may be any of those circulated at normal temperature, those refrigerated and those refrigerated. Moreover, the thing which improved the preservability through the process of retort sterilization may be used. The noodles may be noodles prepared from the above-mentioned noodle dough containing rice flour, and examples thereof include udon, soba, Chinese noodles, spaghetti, macaroni, wonton skin, and dumpling skin. The breads may be breads obtained by heat treatment such as baking, frying, steaming dough prepared by adding other raw materials and water to the above rice flour and mixing, for example, bread, Hearth bread, roll bread, Danish, croissant, various confectionery and side dish bread, pizza, steamed bread and the like can be mentioned. The confectionery may be any confectionery that has been processed by baking, frying, steaming, etc., the dough prepared by adding other ingredients and water to the above rice flour and mixing. For example, cake, donut, castella, pie , Waffles, scones, biscuits, cookies and the like.

  These processed rice foods can be produced in accordance with the usual production method for each food, except that the above-mentioned resistant starch-rich rice or rice flour obtained by pulverizing it is used as a raw material. These processed rice foods are also processed rice foods having a higher resistant starch content than the processed rice foods using ordinary rice as a raw material by using the above-mentioned resistant starch-rich rice as a raw material.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention. In the following examples, the concentration display is “%”, and “%” means “% by weight”.

(Reference example) RS content of untreated rice
(1) Preparation of test sample As the rice sample, “Hinohikari” was used as general japonica rice, and “Chikushi flour No. 85” and “EM10” were used as super hard rice. The brown rice of these rice samples was refined with a rice mill to 90% of “Hinohikari” and 90% of “Chikushi flour 85” and “EM10”. The obtained Hinohikari polished rice, Chikukushi No. 85 polished rice, and EM10 polished rice were each pulverized by a pulverizer equipped with a 1 mm screen to prepare test samples.

(2) Measurement of RS content 4 ml of 0.1 M maleate buffer (pH 6.0) containing pancreatic amylase and amyloglucosidase was added to 100 mg of the test sample, and reacted at 37 ° C for 16 hours to digest digestible starch. Thereafter, 4 ml of ethanol was added and mixed to a concentration of 50%, and the mixture was centrifuged at 1500 × g for 10 minutes to collect the precipitate. Furthermore, the operation of adding 8 ml of 50% ethanol solution, suspending and centrifuging was repeated twice. 2 ml of 2M potassium hydroxide was added to the remaining starch recovered as a precipitate and suspended in ice for 20 minutes. After suspension, add 8 ml of sodium acetate buffer (pH 3.8) containing amyloglucosidase, react at 50 ° C for 30 minutes, decompose the residual starch to glucose, and colorimetrically determine the resulting glucose to determine the RS content. It was measured. The results are shown in Table 1.

  As shown in Table 1, the RS contents of Hinohikari polished rice, Chikukushi No. 85 polished rice, and EM10 polished rice were 0.6%, 18.7%, and 24.6%, respectively.

(Comparative example 1, Examples 1-2) Confirmation of increase in RS content of polished rice by addition of fats and oils and steam heat treatment Add predetermined amount of salad oil shown in Table 2 to Hinohikari polished rice, Chikushi flour No. 85 polished rice, EM10 polished rice Then, pretreatment of steam heat treatment (temperature 100 ° C.) was performed for 60 minutes to prepare a test sample (Comparative Example 1, Examples 1-2). For these test samples, the RS content was measured by the same method as in Reference Example (2). The results are shown in Table 2.

  As shown in Table 2, with the addition of salad oil and steam heat treatment, the general japonica rice Hinohikari (Comparative Example 1) showed no increase in RS content compared to untreated rice (Reference Example 1). In the ultra-hard rice rice bran powder No. 85 (Example 1) and EM10 (Example 2), the RS content increased as compared with the respective untreated rice (Reference Examples 2 and 3). From the above results, it was confirmed that the RS content itself in the polished rice of super hard rice increased by the addition of fats and oils and the steam heat treatment.

(Comparative Examples 2-5, Example 3) Confirmation of suppression effect of RS reduction by cooking rice To confirm the reduction effect of RS content by cooking (rice cooking) and RS content reduction suppression effect by processing of the present invention, rice cooking The RS content in rice was measured. The rice cake No. 85 polished rice was used and the pretreatment shown in Table 3 was performed before rice cooking. When blending salad oil, a predetermined amount of salad oil was added to the milled rice and blended, followed by pretreatment.

  After the pre-treated rice bran powder No. 85 is soaked in water for 1 hour with the compounding amount shown in Table 3, it is usually used by using a vacuum inner pressure IH jar "Gokumeki" NP-RD05-NL. Cooked rice at the course. Cooked rice was quickly frozen at -40 ° C, freeze-dried, and pulverized by a pulverizer equipped with a 1 mm screen to obtain a test sample. For these test samples, the RS content was measured by the same method as in Reference Example (2). The results are shown in Table 3.

  As shown in Table 3, in the test sample (Example 3) in which the rice that had been steam-heated for 60 minutes after cooking with the salad oil was cooked, the reduction in the RS content after cooking could be confirmed. On the other hand, in the test sample (Comparative Example 3) cooked with steam heat-treated rice without soaking the salad oil, the decrease in RS content was slightly suppressed, but the inhibitory effect as much as when the salad oil was soaked Was not seen. Moreover, in the test sample which cooked the rice which performed only the heat processing in a frying pan (comparative example 4), and the test sample which cooked the rice which performed only the addition of salad oil (comparative example 5), suppression of the reduction | decrease in RS content is suppressed. Was not seen and was almost the same as untreated rice (Comparative Example 2).

(Comparative Examples 6-7) Confirmation of effect in rice other than super-hard rice Instead of Chikukushi No. 85, Hinokikari was used as general japonica rice, and according to the pretreatment or blending amount shown in Table 4 (Comparison Cooked rice in the same manner as in Examples 2 to 5 and Example 3) to prepare test samples. For these test samples, the RS content was measured by the same method as in Reference Example (2). The results are shown in Table 4.

  As shown in Table 4, in Hinohikari, the change in RS content due to the addition of salad oil and steam heat treatment was not observed (Comparative Example 7), and almost the same as untreated rice (Comparative Example 6).

(Comparative Example 8, Examples 4 to 8) Effect of the amount of added fats and oils The amount of salad oil to be blended with the polished rice (Chikushi flour No. 85) was changed within the range of 0.2 g to 9.0 g as shown in Table 5, and 60 A pretreatment of a water vapor heat treatment (temperature 100 ° C.) for a minute was performed. Next, the pretreated rice was soaked in water for 1 hour at the blending amounts shown in Table 5, and then cooked in the same manner as in (Comparative Examples 2 to 5, Example 3) to prepare test samples. For these test samples, the RS content was measured by the same method as in Reference Example (2). The results are shown in Table 5.

  As shown in Table 5, by adding 0.5 g (0.3%) or more of salad oil to 150 g of polished rice, an effect of suppressing reduction in RS content was observed (Examples 4 to 8).

(Examples 9 to 14) Effect of type of fat and oil After blending olive oil, sunflower oil, rice oil, safflower oil, sesame oil, and shortening into polished rice (Chikushi flour No. 85), steam heat treatment (temperature) for 60 minutes (100 ° C.) pretreatment. Next, after pre-treated polished rice was soaked in water for 1 hour at the blending amounts shown in Table 6, rice was cooked in the same manner as in (Comparative Examples 2 to 5, Example 3) to prepare test samples. For these test samples, the RS content was measured by the same method as in Reference Example (2). The results are shown in Table 6.

  As shown in Table 6, when using any of the oils of olive oil, sunflower oil, rice oil, sesame oil, safflower oil, and shortening, the same effect as that of salad oil was observed in suppressing the reduction of RS content (Implementation) Examples 9-14).

(Comparative Example 9, Examples 15 to 20) Effect of steam heat treatment time Steam oil heat treatment in the range of 1 minute to 120 minutes as shown in Table 7 after brewing salad oil into milled rice (Chikushi flour No. 85) (Temperature 100 ° C.). Next, the pretreated rice was soaked in water for 1 hour at the blending amounts shown in Table 7, and then cooked in the same manner as in (Comparative Examples 2-5, Example 3) to prepare test samples. About these test samples, the RS content was measured according to the method shown in Reference Example (2). The results are shown in Table 7.

  As shown in Table 7, when the steam heat treatment was performed for 2 minutes or longer, the effect of suppressing the decrease in the RS content was observed, and more preferable results were obtained by performing the treatment for 20 minutes or longer (Examples 15 to 20). In 1 minute, the effect of suppressing the decrease in RS content was low.

(Comparative Examples 10-12, Examples 21-23) Confirmation of effects other than cooked rice In order to confirm the effect of processed rice food, sponge cake, steamed bread, and udon using rice flour of chikushi flour No. 85 were used. Prepared and measured for RS content. Rice flour is pre-treated rice flour (Comparative Examples 10-12), and 1% of salad oil is added to the rice flour, followed by 60 minutes steam heat treatment (temperature 100 ° C) pre-treated rice flour (implemented) Two types of Examples 21 to 23) were used.

<Sponge cake>
The sponge cake was prepared by the following formulation and manufacturing method. The ratio of rice flour in the sponge cake is 27%.

(Combination)
100 parts by weight of rice flour 120 parts by weight of granulated sugar 150 parts by weight of whole eggs 15 parts by weight of water

(Manufacturing method)
Granulated sugar and whole eggs were mixed at a medium speed for 6 minutes with a vertical mixer (Dalton Co., Ltd., using a whipper), and rice flour was added and lightly mixed. Subsequently, 350 g of the dough was poured into a 6-inch baking mold and baked at 170 ° C. for 28 minutes.

<Steamed bread>
The steamed bread was produced by the following composition and manufacturing method. The ratio of rice flour in steamed bread is 42%.

(Combination)
70 parts by weight of rice flour 30 parts by weight of flour 60 parts by weight of granulated sugar 7 parts by weight of baking powder 90 parts by weight of water

(Manufacturing method)
Rice flour, wheat flour, granulated sugar, baking powder and water were mixed 100 times by hand with a whipper. Subsequently, 70g dough was poured into No. 13 Asakuchi glassine and steamed at 100 ° C for 15 minutes.

<Udon>
Udon was prepared by the following composition and manufacturing method. The ratio of rice flour in udon is 85%.

(Combination)
85 parts by weight of rice flour 15 parts by weight of gluten 1 part by weight of salt 45 parts by weight of water

(Manufacturing method)
Rice flour, gluten, and saline were mixed at a medium speed for 10 minutes with a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd., using a beater) and combined three times. After aging for 1 hour, it was rolled three times, and the final thickness of the noodle strip was 1.4 mm, and it was cut out with a # 10 (corner) cutting blade.

  The RS content of the produced sponge cake, steamed bread and udon was measured in the same manner as in the case of cooked rice. The results are shown in Table 8.

  From Table 8, also in the rice processed foods other than cooked rice, the same effect was confirmed about suppression suppression of RS content by heat cooking.

INDUSTRIAL APPLICABILITY The present invention can be used in the field of manufacturing processed rice foods such as rice or rice flour, cooked rice, noodles, breads and confectionery using these.

Claims (8)

  Resistant starch-rich rice obtained by adding fats and oils to mutant rice lacking amylopectin branching enzyme (BEIIb) or having reduced enzyme activity and steaming.   The resistant starch-rich rice according to claim 1, wherein the resistant starch content is 15% by weight or more in a polished rice state, and the resistant starch content after cooking is 6% by weight or more.   The resistant starch-rich rice according to claim 1 or 2, wherein the amount of fat added to the mutant rice is 0.3 to 10% by weight.   The resistant starch-rich rice according to any one of claims 1 to 3, wherein the temperature of the steam heat treatment for the mutant rice is 80 to 250 ° C.   The resistant starch-rich rice according to any one of claims 1 to 4, wherein a time period of the steam heating treatment for the mutant rice is 2 to 120 minutes.   The processed rice food which processed the resistant starch high content rice in any one of Claims 1-5.   A method for producing a resistant starch-rich rice comprising a step of adding fats and oils to a mutant rice lacking amylopectin branching enzyme (BEIIb) or having reduced enzyme activity and a step of steam heat treatment. Reduction of the resistant starch content of the mutant rice by cooking by adding oil and fat to the mutant rice lacking the amylopectin branching enzyme (BEIIb) or having reduced enzyme activity and steaming How to suppress.