JP2015097494A - Agent for improving bowel movement, manufacturing method of processed rice having effect for improving bowel movement, and processed product thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agent for improving bowel movement using a high-amylose rice, a processed rice having an effect for improving bowel movement or a ground product thereof, and a processed product using the same.SOLUTION: The agent for improving bowel movement includes a processed rice composed of heat-moisture treated rice grains having an amylose content in starch of 20 wt.% or more, or a ground product thereof. The rice grains having an amylose content in starch of 20 wt.% or more are heat-moisture treated, and subjected to pulverization treatment on an as needed basis, so as to produce a processed rice having an effect for improving bowel movement, or a ground product thereof. The heat-moisture treatment is performed using steam under a pressure of 0.05 to 0.5 MPa for 1 to 60 minutes. The rice grains are composed of non glutinous brown rice.

Description

  The present invention relates to a bowel movement improving agent, a process for producing processed rice having a bowel movement improving action or a pulverized product thereof, and a processed product thereof.

  Recently, an increasing number of people are suffering from intestinal environmental problems such as constipation and diarrhea due to dietary changes, stress, lack of exercise and unreasonable diet. Constipation is an unpleasant symptom that is not only a cause of stomach tension and pain, but also an indirect cause of cosmetic and health problems such as acne, rough skin, stiff shoulders, and headaches.

According to the Japanese Society of Gastroenterology, constipation can be expressed as “a state in which defecation is reduced to about once every few days, and the water content of stool is reduced due to irregular stool intervals”.
As a method for relieving constipation, there are methods of taking foods and medicines for the purpose of relieving constipation in addition to methods for improving lifestyle habits such as moderate exercise and active intake of fiber.

  Although taking medicines, that is, laxatives, is effective immediately, it is often not suitable for long-term continuous use, and there is a drawback that defecation cannot be controlled.

  Examples of food include dietary fiber. However, there are various dietary fibers depending on their origin, and the expected effects are not uniform. In addition, there were many cases where it was necessary to devise ingestion methods and forms. For this reason, studies other than dietary fiber are underway.

  For example, JP 2004-155727 A (Patent Document 1) discloses roasted cereals selected from soybeans, barley, brown rice, glutinous rice, rice bran, chestnuts, millet, corn, water-soluble dietary fiber, and oligos. A bowel movement improving composition containing saccharides, tea polyphenols, and lactic acid bacteria at a certain mass ratio is disclosed. Here, in addition to dietary fiber, roasted grains and the like are used.

  High amylose rice is known to contain a lot of amylose, and is often found in long grain rice such as indica rice, and since it has a high gelatinization temperature, it is known that it is easy to age after cooking and is slowly degraded by digestive enzymes. Since high amylose rice has a low stickiness, when it is generally used as a cooked rice, it may not meet the tastes of Japanese people, but on the other hand, it is expected to have characteristics different from those of medium amylose rice as a staple rice. For this reason, utilization of high amylose rice is still desired.

Various reports focusing on the functionality of high amylose rice have been made so far.
For example, Japanese Patent Application Laid-Open No. 2005-328776 (Patent Document 2) describes the blood glucose increase inhibitory action of high amylose rice.

  JP 2012-044919 A (Patent Document 3) discloses a processing method by pulverizing high amylose type rice grains (rice grains having an amylose content of starch of 20% by weight or more) by wet heat treatment. It is disclosed. Thereby, it has been reported that the lipase activity can be reduced, the particle size distribution of rice flour can be controlled, and the degree of gelatinization can be controlled.

  Regarding the wet heat treatment of rice grains or starch, for example, there is the following disclosure. That is, Japanese Patent Application Laid-Open No. 10-279487 (Patent Document 4) discloses that a material obtained by subjecting starch having an amylose content of 30% by weight or more to wet heat treatment exhibits an action of improving lipid metabolism. Japanese Patent Application Laid-Open No. 2003-102408 (Patent Document 5) discloses that wet rice is subjected to wet heat treatment after being immersed in a proteolytic enzyme solution. However, the former is a method in which starch or a derivative thereof is heat-moisture treated, and the lipid metabolism improving action is completely different from the bowel movement improving effect. The latter does not mention the amylose content of the raw rice used, and does not describe any effect on improving bowel movement.

  Therefore, as far as the present inventor has known, the effect of improving bowel movement associated with high amylose rice and wet heat treatment has not been reported.

JP 2004-155727 A JP 2005-328776 A JP 2012-044919 A Japanese Patent Laid-Open No. 10-279487 JP 2003-102408 A

  The present inventors have unexpectedly found that a high amylose rice, here a rice grain having an amylose content in starch of 20% by weight or more, is subjected to wet heat treatment, and an effect of improving bowel movement is obtained. . In addition, the present inventors have also found that high-amylose rice subjected to wet heat treatment also has an effect of improving shelf life, and in particular, in the case of brown rice, the suitability for cooking is improved. It was unexpected that it was possible to provide foods that had a new taste, flavor, texture, etc. that were superior or different from conventional ones, but that had a bowel movement improving effect. The present invention is based on these findings.

  Therefore, an object of the present invention is to provide a bowel movement improving agent obtained by using high amylose rice, a processed rice having a bowel movement improving action or a pulverized product thereof, and a processed product using the same.

  That is, according to the present invention, the following inventions are provided.

<1> A bowel movement improving agent comprising processed rice obtained by wet heat-treating rice grains having a amylose content of 20% by weight or more in starch, or a pulverized product thereof.

<2> In the bowel movement improving agent of <1>, the wet heat treatment may be subjected to a treatment with water vapor for 1 to 60 minutes under a pressure condition of 0.05 to 0.5 MPa.

<3> In the stool improver of <1> or <2>, the rice kernel may be brown rice.

<4> In the stool improving agent according to any one of <1> to <3>, the improvement in stool may mean improvement in constipation that shortens the passage time of ingested food in the digestive tract.

<5> A method for producing a processed rice having a bowel movement improving action or a pulverized product thereof, characterized by subjecting rice grains having an amylose content in starch of 20% by weight or more to wet heat treatment and, if necessary, pulverizing .

<6> In the method of <5>, the wet heat treatment is preferably subjected to a treatment with water vapor for 1 to 60 minutes under a pressure condition of 0.05 to 0.5 MPa.

<7> In the method <5> or <6>, the rice grain may be brown rice.

<8> In any one of the methods <5> to <7>, the bowel movement improving action may be a constipation improving action for shortening the passage time of ingested food in the digestive tract.

<9> Processed rice or a pulverized product thereof obtained by any of the methods <5> to <8>.

<10> The processed product obtained by using the stool improver of any one of <1> to <4>, or the processed rice obtained by the method of any one of <5> to <8> or a pulverized product thereof. .

<11> A method for improving the rice cooking aptitude of rice grains, which comprises subjecting rice grains having an amylose content in starch to 20% by weight or more to wet heat treatment.

<12> A method for suppressing the rancidity of rice grains, characterized by subjecting rice grains having an amylose content in starch of 20% by weight or more to wet heat treatment.

  ADVANTAGE OF THE INVENTION According to this invention, the feces improvement agent based on the material which is high safety | security and is easy for a consumer to accept can be provided by specific wet heat processing. In the present invention, since the effect of improving the bowel movement is processed rice obtained by wet-heat treatment of high amylose rice or a pulverized product thereof, it can be easily ingested as in the case of ordinary foods. It is easy for people to take continuously.

  Furthermore, according to the present invention, by using processed rice or a pulverized product thereof as a processed product, it has a unique flavor, taste, texture, etc. based on a raw material for processing derived from rice different from conventional ones, demand It is possible to provide a processed product having an effect of improving bowel movement while making it easier for a person to ingest daily.

  Moreover, according to this invention, the water absorption of the rice grain of high amylose rice, especially brown rice can be improved by specific wet heat processing, and rice cooking aptitude can be improved significantly. This provides brown rice with good taste without the need for rinsing to increase water absorption or long-time water immersion, which is necessary when cooking ordinary brown rice, and choosing the rice cooker to be used. can do.

  In addition, according to the present invention, the viable count can be reduced by specific moist heat treatment, so that the storage stability and safety of rice grains, pulverized products thereof and processed products can be greatly improved. Thereby, the quality fall of the processed product obtained from rice flour and this ground powder can be suppressed. Therefore, the storage stability and safety of rice flour and processed products can be significantly improved.

  According to the present invention, it is possible to suppress the rancidity of rice grains by a specific wet heat treatment. By suppressing the rancidity, it is possible to suppress the deterioration of flavor such as old rice odor, and it is possible to provide higher quality processed rice having a good flavor.

  Furthermore, when high amylose rice is processed by the specific wet heat treatment in the present invention, as described in Japanese Patent Application Laid-Open No. 2012-044919 by the present applicant, when pulverizing rice grains in the subsequent pulverization process In addition, the particle properties (for example, particle size, particle size distribution, angle of repose, bulk density, degree of dispersion, etc.) can be easily controlled, and further, the gelatinization degree and viscosity change of rice flour can be controlled. That is, since the gelatinization viscosity can be reduced by the predetermined wet heat treatment according to the present invention, the processability to food can be improved. By these things, in this invention, the optimal rice flour according to a use can also be obtained easily. In particular, since the grain size of rice flour in the pulverization of rice flour production can be controlled, it is possible to provide rice flour suitable for food-specific uses. Therefore, according to the present invention, the effects described in Japanese Patent Application Laid-Open No. 2012-044919 can be expected as well as the above-described effect of improving bowel movement.

  Therefore, according to the present invention, by using processed rice or a pulverized product thereof, it is possible to provide an optimal processing raw material rice according to the use for processed products that have not been conventionally used as a raw material, and to improve convenience. A processed product having an effect can be provided.

The result about the influence on the gastrointestinal transit time (GTT) of an Example is shown (In addition, a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the digestive tract passage time of an Example is shown (In addition, a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the digestive tract passage time of an Example is shown. The result about the influence on the wet feces weight of an Example is shown (In addition, a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the wet feces weight of an Example is shown (In addition, a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the number of feces of an Example is shown (In addition, a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the number of feces of an Example is shown (In addition, a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the amount of moisture in feces of an example is shown (a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the amount of moisture in feces of an example is shown (a different alphabet shows a significant difference in a graph (p <0.05)). The result about the influence on the large intestine of an Example is shown (In addition, a different alphabet shows a significant difference in a graph (p <0.05)).

  Hereinafter, embodiments of the present invention will be described.

The bowel movement improving agent according to the present invention includes, as described above, processed rice obtained by heat-treating rice grains having a starch amylose content of 20% by weight or more, or a pulverized product thereof.

  Here, the improvement of bowel movement means to improve the bowel movement of mammals including humans (preferably humans), recovery / improvement / improvement of the state in which bowel movement function is lowered, prevention of lowering bowel movement function, good It is used in the meaning including maintenance of a bowel movement state. Improvement of bowel movements also includes improvement of constipation, elimination of constipation, improvement of diarrhea, and recovery from diarrhea. Improving and eliminating constipation shortens the passage time of ingested food in the gastrointestinal tract (specifically in the intestine), thereby reducing the number of defecations that have been reduced to about once every few days, and reducing the amount of water in the stool It can be expected to have effects such as recovery of stool, increase in stool volume, decrease in intestinal pressure and abdominal pressure.

  The fact that the bowel movement improving agent according to the present invention has a bowel movement improving action is described in the examples of the present application, specifically, the effect of shortening the passage time of the digestive tract, the increase in the weight of wet feces, the increase in the amount of water in the feces, the number of feces It is clear from the results of the examples such as an increase in.

  Therefore, in the present invention, “improvement of bowel movement” can be paraphrased as improvement in constipation / diarrhea, and according to a preferred embodiment of the present invention, “improvement of bowel movement” means improvement in constipation. It may mean “improvement of constipation that shortens the transit time of food in the digestive tract”. That is, the stool improving agent according to the present invention is preferably a constipation improving agent, more preferably a constipation improving agent that shortens the passage time of ingested food in the digestive tract.

  In addition, “comprising” here means that the bowel movement improving agent according to the present invention contains an amount of processed rice or a pulverized product thereof sufficient to exhibit a desired bowel movement improving effect. Therefore, if necessary, other additive components may be included, but processed rice or a pulverized product thereof may be used as it is as a bowel movement improving agent. Since the bowel movement improving agent can also be said to mean a functional component having a bowel movement improving action, in the latter case, it is referred to as processed rice having a bowel movement improving action or a pulverized product thereof, or processed rice for improving bowel movement or a crushed powder thereof. You can also.

-Rice grain The amylose content in the starch in the rice grain used is 20% by weight or more, preferably 25% by weight or more. In the present invention, rice grains having such amylose content are referred to as high amylose rice. The upper limit of the amylose content is not particularly limited, but is generally about 40% by weight. If the amylose content is 20% by weight or more, it is difficult to cause a rapid increase in gelatinization degree or viscosity even by a slight wet heat treatment, which is advantageous from the viewpoint of control, and also improves the bowel movement. From the viewpoint of
Here, the amylose content in the starch can be determined by, for example, an amylose / amylopectin measurement kit (manufactured by Megazyme).

  Examples of such rice grains having an amylose content of 20% by weight or more in starch include glutinous polished rice, glutinous brown rice, and glutinous rice. Two or more of these can be used. In the present invention, the total amount of rice grains subjected to wet heat treatment need not always have an amylose content of 20% by weight or more, the above-mentioned rice grains having an amylose content of less than 20% by weight, or other rice grains, or Other food materials can coexist. More preferable rice grains include brown rice and non-glutinous rice, and more preferably brown rice.

  In the present invention, the polished rice or brown rice subjected to wet heat treatment preferably has a water content of 10 to 25% by weight, particularly preferably 12 to 18% by weight. When the moisture content is less than 10% by weight, the rice grains are cracked by wet heat treatment, while when they are more than 25% by weight, they cannot be maintained in granular form by wet heat treatment, and become pasty. It is not preferable because it hardens as it is.

  Rice grains having an amylose content of 20% by weight or more in starch subjected to wet heat treatment are usually rice grains, but even if the rice grains are coarsely pulverized to a particle size of about 500 to 2000 μm, for example. Or the thing of a rice granular thing and a powdery thing may be mixed.

-Wet heat treatment In the present invention, the wet heat treatment refers to steam heat treatment under low moisture conditions that are insufficient for gelatinization of starch in rice grains, more specifically, 0.05 to 0.5 MPa It means to carry out with water vapor for 1 to 60 minutes under the pressure condition.

  Here, the pressure condition of the wet heat treatment is 0.05 to 0.5 MPa, preferably 0.1 to 0.3 MPa. If it is less than 0.05 MPa, a sufficient wet heat treatment effect may not be obtained, and if it exceeds 0.5 MPa, remarkable coloring may occur, which is not preferable.

  The wet heat treatment time is 1 to 60 minutes, preferably 1 to 10 minutes. If it is less than 1 minute, a sufficient wet heat treatment effect cannot be obtained. On the other hand, if it exceeds 60 minutes, significant coloring may occur, which is not preferable.

  In the wet heat treatment in the present invention, either one or both of the pressure condition and the temperature condition do not always have to be constant within the above range, and can vary within the above range. In addition, if the time during which both the pressure condition and the temperature condition are within the above range is 1 to 60 minutes, either one or both of the pressure condition and the temperature condition may temporarily deviate from the above range. .

  This wet heat treatment can be performed by any desired apparatus or method. In the present invention, a sealed container having heat resistance and pressure resistance capable of realizing the above-described wet heat treatment conditions can be used. Preferably, the airtight container can be provided with a pipe that can supply water vapor to the inside thereof, a cock that discharges water vapor inside, and the like. Moreover, if necessary, a stirring device or the like that can stir the contents filled in the sealed container can be provided.

  In the present invention, the wet heat treatment needs to be performed at least once, but may be performed a plurality of times. For example, after performing the wet heat treatment under the above conditions, it is possible to release water vapor to the outside of the container and then introduce water vapor into the container. By performing such wet heat treatment a plurality of times, the uniformity of the wet heat treatment for the sample may be improved. In such a case, it is preferable to perform the heat treatment multiple times. When the wet heat treatment is performed a plurality of times, the total time of the wet heat treatment can be 60 minutes or less, and can exceed 60 minutes.

  The method and method of supplying water vapor are also arbitrary. For example, (a) after containing glutinous rice or brown rice to be wet heat-treated in a sealed container, after introducing water vapor into the sealed container until a predetermined pressure is reached, stop the introduction of water vapor, and the pressure inside the sealed container A method of releasing water vapor from the sealed container after holding for a predetermined period of time, (b) after containing steamed rice or brown rice to be wet heat-treated in the sealed container, water vapor is continuously introduced into the sealed container and from the sealed container A method in which the predetermined pressure is maintained while being continuously released and the state is maintained for a predetermined time, and then the introduction of water vapor is stopped. (C) The wet heat treatment is performed in a zone where the predetermined wet heat treatment conditions are maintained by the water vapor. Examples include a method of supplying the necessary polished rice or brown rice and allowing the band to pass through for a predetermined time. Among these, (i) is particularly preferable.

In the present invention, processed rice is obtained by wet heat-treating rice grains having an amylose content of 20% by weight or more in starch. This processed rice is excellent in improving bowel movement. In general, brown rice also has an effect of improving bowel movements, but in order to obtain a bowel movement improving action with untreated brown rice, it is necessary to ingest a large amount, but brown rice is poor in taste and is not suitable for processing and cooking (cooking rice). Because it is not suitable, it is difficult to take a large amount on a daily basis. For this reason, it is usually difficult to obtain a bowel movement improving effect using only untreated brown rice. According to the present invention, the effect of improving bowel movement efficiently by using processed rice (processed brown rice) obtained by wet heat-treating rice grains (for example, brown rice) having an amylose content of 20% by weight or more in starch. Can be expected to be played.
Moreover, since this processed rice is heat-processed, it also has a shelf life improvement effect and also the rice cooking ability was improved.

  The processed rice may be used as cooked rice, but if necessary, it can be crushed and used as a pulverized product for various foods. The pulverization can be performed using various pulverizing means such as a stone mill type, roll pulverization, and airflow pulverization. The pulverized product may be a product obtained by pulverizing rice grains, or may be a product obtained by finely pulverizing into a powder (crushed powder).

Process for producing processed rice According to the present invention, as described above, a rice grain having an amylose content of 20% by weight or more in starch is subjected to wet heat treatment, and if necessary, pulverization is performed. A process for producing processed rice or a pulverized product thereof having an improving action is also provided. Here, the pulverization step is an optional step, and is usually unnecessary when production of processed rice is desired, whereas this step is required when production of a pulverized product of processed rice is desired.

Method for improving rice cooking ability According to the present invention, as described above, rice grain having an amylose content of 20% by weight or more in starch is subjected to wet heat treatment, and the method for improving rice cooking ability of rice grain Is also provided. Here, rice cooking aptitude means water absorption of rice grains, and improving rice cooking aptitude means that water absorption of rice grains is increased. By increasing the water absorption of the rice grain, rice can be cooked easily even with brown rice. Specifically, brown rice that does not require rinsing work to increase the water absorption required when cooking brown rice, or long-time water immersion, and without having to choose a rice cooker to be used. Can provide. In addition, it is as having shown by the test D of the Example mentioned later that the water absorption of rice grain improves by specific wet heat conditions.

According to the inhibiting method of the present invention rancidity provided, as described above, the amylose content of 20 wt% or more of the rice grains in the starch, characterized in that subjected to wet heat treatment, a method of inhibiting the rice grains rancidity Is done. Here, “Acting” refers to a phenomenon in which fats and oils are altered by reactions such as oxidation and hydrolysis, causing changes in color, taste, odor, etc. Say. As described above, by suppressing the rancidity of the rice grain, it is possible to suppress the deterioration of flavor such as old rice odor, and it is possible to provide higher quality processed rice with good flavor.

  Here, the stale rice odor is said to be generated when lipids in rice become free fatty acids due to the influence of enzymes and the like and further become lipid peroxides. It is considered that the generation of such free fatty acids can be suppressed by suppressing the rancidity, and therefore, the generation of undesirable odors and tastes (flavors) such as old rice odor is also suppressed. These are theories and do not limit the scope of the invention.

Such a process for suppressing rancidity is more effective with respect to brown rice and pulverized brown rice (for example, brown rice flour). In general, brown rice contains a larger amount of lipid than polished rice. For this reason, brown rice and brown rice flour are very easily deteriorated, and the deterioration here is caused by the smell of old rice. In particular, with brown rice flour, the shelf life of commercially available brown rice flour may be shorter than that of rice flour by about half a year. Therefore, it can be said that the method for suppressing rancidity according to the present invention is extremely useful for brown rice and pulverized brown rice.
As described above, by applying the specific wet heat treatment according to the present invention to the rice grain, an excellent effect on the rice grain (inhibition of rancidity and improved cooking aptitude) is exhibited as well as imparting and strengthening the bowel movement improving action. .

  In addition, it is as having shown by the test C of the Example mentioned later that the rancidity of rice grain is suppressed by specific wet heat conditions.

Processed Product A processed product can be obtained using the bowel movement improving agent according to the present invention, or the processed rice obtained by the production method according to the present invention or a pulverized product thereof. That is, it is the use of wet-heat treated rice grains (ie, processed rice) in the present invention. The processed product is preferably a processed food.

  As the use of the processed rice according to the present invention, it can be used as an alternative to wheat flour raw materials such as strong flour and thin flour because it improves storage stability and physical properties, and is also used in various fields such as food and drink, pharmaceuticals, cosmetics and industrial products. be able to.

  There are no particular restrictions on food and drink, but for example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, mayonnaise, dressing, vinegar, three cups of vinegar, Chinese sushi vinegar, Chinese soup, tentsuyu, noodle soup, sauce, ketchup It can be used as a raw material for various seasonings such as grilled meat sauce, curry roux, stew sauce, soup sauce, dashi stock, compound seasonings, mirin, new mirin and table syrup. In addition, various kinds of Japanese sweets such as rice crackers, hail, rice crackers, rice cakes, rice cakes, manju, sea bream, canola, sheep mackerel, water sheep mackerel, brocade, jelly, castella, jasper, bread, biscuits, crackers, cookies, pies, pudding , Butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, yogurt and other Western confectionery, ice cream, sorbet and other ice confectionery, fruit syrup pickled, syrup such as honey, It can also be added to pastes such as flower paste, peanut paste, and fruit paste, jam, marmalade, syrup pickles, confectionery fruits, and processed vegetables. In addition, pickles such as Fukujinzuke, pickled, pickled, and pickled, noodles such as udon, buckwheat, Chinese noodles, spaghetti, bread crumbs, tonkatsu, ham cutlet, beef cutlet, fried shrimp, fried squid, fried fish, fried chicken, fried Tatsuta Fried food such as shrimp tempura, kiss tempura, vegetable tempura, kakiage, and other tempura, ham, sausage, hamburger, meatballs and other livestock products, fish ham, fish sausage, kamaboko, chikuwa, fried kamaboko, hampen Fish products, sea urchins, squid salted, sakisume, dried delicacies such as dried pufferfish, sea bream, wild vegetables, seaweed, small fish, shellfish, boiled beans, potato salad, kelp rolls, etc. Side dish food, fish meat, livestock meat, fruit, vegetable bottling, canned food, coffee, cocoa, juice, Acid beverages, soft drinks, such as lactic acid drinks, lactic acid bacteria drinks, pudding mix, hot cake mix, instant juice, instant coffee, can be added to various food products, such as such as instant CIRCO.

  Moreover, as a pharmaceutical and cosmetics, it can utilize for an internal use medicine, a troche, a liver oil drop, an oral nutrient, a mouth freshener, a mouth fragrance, a mouthwash, a foundation, a lipstick etc., for example.

  In the following, the present invention will be described in detail by the following examples, but the present invention is not limited thereto.

(1) Sample preparation
・ Rice samples
・ Normally polished rice from Koshihikari,
・ Brown rice of `` Koshi no Kaori '' which is high amylose rice,
・ "Koshi no Kaori" Brown rice (this invention) was prepared by heat treatment using water vapor without adding water to 0.1 MPa, heating for 10 minutes, rapidly depressurizing and wet heat treatment.
Here, “Koshi no Kaori” is high amylose rice having an amylose content of 33.1% by weight in starch.
In addition, the water | moisture content of the brown rice increased from after wet treatment: 16.3% to 19.9% after treatment by wet heat treatment.
In addition, the wet heat treatment conditions were set to “0.25 MPa, 10 minutes heating” instead of “0.1 MPa, 10 minutes heating”.

  Each rice sample was cooked using a rice cooker, dried and pulverized at 60 ° C., and used as a sample for the following tests A to D and a mixed feed for an evaluation test of a bowel movement improving effect.

- as a mixed feed for rats breeding in the compound feed animal experiments, and cornstarch mixed feed ( "control" group), we were prepared and rice formula feed.
Each rice powder obtained above was completely replaced with the corn starch content in the corn starch blended feed as a control to prepare each blended feed.

  The feed used is summarized as follows.

(2) Evaluation test (A) Test A (total dietary fiber of rice sample, resistant starch, and starch digestion rate)
For the rice samples prepared above, the total dietary fiber and resistant starch measurement kit (Megazyme Co., Ltd.) was measured by the Prosky method (YL.PROSKY et al., J. ASSOC. OFF. ANAL. CHEM, 67, 1044-1051, 1984). The digestion rate of starch was measured by the indigestible starch and pepsin / pancreatin artificial digestion test method (Tatsuya Sato et al., Abstracts of the 62nd Annual Meeting of the Japan Society of Nutrition and Food Science, pp. 248, 2008).
The results were as follows.

  Hygrothermal treatment (0.1 MPa condition) increases the dietary fiber in brown rice from 4.5% to 5.1% and resistant starch from 2.9% to 3.3%. The starch digestion rate with a degradation rate of 100 was reduced from 36.7 to 32.0.

(B) Test B (viable count of rice sample)
Regarding the “viable count” of each rice sample, the “general viable count” was determined by a plate culture method using a standard agar medium, and “Escherichia coli” was determined by a plate culture method using a chromogenic enzyme substrate medium. Supervised by the Ministry of Health and Welfare, Health Sanitation Bureau, “Food Hygiene Inspection Guidelines for Microorganisms”).
The results were as follows.
From the results, it was confirmed that the number of viable bacteria in the rice sample was reduced by the wet heat treatment.

(C) Test C (Accumulation of rice samples)
The “acid value” of the Koshi Kaori brown rice sample 7 months after milling and the Koshi Kaori brown rice sample 7 months after the moist heat treatment were measured by the standard oil analysis test method.
The results were as follows.
In addition, since an acid value reflects the quantity of the produced | generated free fatty acid, it can be judged from the result whether the rancidity of rice was suppressed by the wet heat treatment.

(D) Test D (Water absorption of rice sample)
The “water absorption” of each rice sample was measured by the method of Naganuma (Bulletin of the Faculty of Education and Culture, Akita University. Natural Science 58, 29-35, 2003-03-31). Specifically, about 500 mg of rice flour was precisely weighed in a centrifuge tube, 8 ml of purified water at 20 ° C. was added, and left in a constant temperature room at 20 ° C. for 24 hours to absorb water. After centrifugation (5,000 rpm, 40 minutes), the supernatant was removed and precisely weighed to determine the water absorption (%) per 100 g of anhydrous rice flour.

The results were as follows.
From the results, it was confirmed that the wet heat treatment increased the water absorption of brown rice and improved the rice cooking aptitude.

(E) Evaluation test of effect of improving bowel movement Preliminary breeding was carried out for 6 days in a reversed environment of day and night using 24 Wistar male rats introduced at 4 weeks of age.
Next, as a group of rats to feed each compounded feed prepared in (1) above,
With the 6 groups of Hikari who feed the compound feed “Hikari”,
Feeding the mixed feed “Mikaori”
Feeding the mixed feed “moist scent” with six moist scabs,
Groups were divided into 4 test groups with 6 control groups fed with the control formula feed.

When measuring the gastrointestinal transit time (GTT), the diet for one day was restricted to only 8:00 to 10:00 in the early dark period so that the rats could quickly consume the entire diet after feeding. Other than that, no feed was administered, and drinking was allowed for 24 hours.
Feces were collected for each rat on the 17th to 20th day of breeding, and the number and weight of feces were measured.
In addition, 5 g of feed colored with 0.5% carmine was administered at 8:00 on the 20th day of breeding, uncolored feed was administered after ingesting the total amount of colored samples, and feces were collected over time from administration of the colored feed, The time when colored feces due to carmine began to appear was defined as GTT.

After GTT measurement of normal diet, loperamide hydrochloride (6 mg / kg body weight / day) was added to each diet to induce constipation, and was reared until days 21 to 26. Feces were collected for each rat on days 22 to 25. On the 25th day of breeding, GTT was measured by the same method as for normal rats.
For each measurement item, the measured value was shown as an average value ± standard error, and after a one-way analysis of variance, a significant difference of 5% risk by the Tukey HSD method was tested.

(i) Influence on gastrointestinal transit time (GTT) The results on the influence on gastrointestinal transit time were as shown in FIGS.

From the results, in the results of GTT in normal rats, a significant difference was observed between the control group and the moist cage group. In the constipation induced rats, the moist cage group was the shortest, and the extension time due to the influence of constipation induction was the shortest.
In addition, when the normal rat control group and each group of constipation induction rats were compared with each other, when the normal rat control group was a normal GTT, among the groups after induction of constipation, there was a significant GTT shortening in the moist cage group. It was seen.
From these, it was considered that bowel movement was improved by ingestion of high heat-treated amylose brown rice.

(ii) Influence on wet feces weight and number of feces The results on the influence on wet feces weight were as shown in FIG. 4 and FIG.
Moreover, the result about the influence on the number of feces was as showing in FIG. 6 and FIG.

  From the results, the number of feces was high in the high amylose brown rice intake group for both normal rats and constipation-induced rats. In particular, at the time of induction of constipation, only the moist cage group was significantly different from the control group. The fecal weight also showed a high value in the moist cage group, and even when constipation was induced, the amount of excretion was similar to that in the normal rat control group. Was thought to be secured.

(iii) Effect on fecal water content The results on the fecal water content were as shown in FIG. 8 and FIG.

  From the results, the water content in the feces was significantly higher in the moist cage group in normal rats. In the constipation induction rat, the highest value was found in the moist cage group, and the only amount of water in the feces at the time of constipation induction was higher than that in the normal rat control group. One of the causes of female constipation is the reabsorption of water into the intestinal tract due to the action of female hormones, and the intake of wet heat-treated high amylose brown rice was thought to be useful in improving female constipation.

(iv) Influence on the large intestine The results on the influence on the large intestine were as shown in FIG.

  From the result of the weight per 1 cm of the large intestine, it was considered that the smooth muscle of the intestinal tract was developed by ingestion of wet heat-treated high amylose brown rice. As a result, it was considered that peristalsis of the large intestine was strengthened, GTT was shortened, and bowel movement was improved.

(3) Manufacturing example
Production Example 1: Bread The following raw materials were blended in the following proportions, and bread was produced according to a conventional method.
The following wet heat-treated brown rice flour is obtained by subjecting high amylose brown rice to a wet heat treatment at a pressure of 0.1 MPa for 10 minutes.

240g wet heat brown rice flour
60g gluten
18g sugar
6g of salt
Non-fat dry milk 9g
7g dry yeast
Shortening 18g
240g of water
Total 598g

  The obtained bread showed good flavor and taste.

Production Example 2: Biscuits The following raw materials were blended in the following proportions, and biscuits were produced according to a conventional method.
In addition, the following wet heat-treated rice flour is obtained by subjecting high amylose glutinous polished rice to wet heat treatment at a pressure of 0.1 MPa for 10 minutes.

300g wet heat-treated rice flour
120g butter
120g sugar
36g whole egg
24g of milk
Total 600g

  The obtained biscuits showed good flavor and taste.

Production Example 3: Chocolate mousse The following raw materials were blended in the following proportions, and a chocolate mousse was produced according to a conventional method.
The following wet heat-treated brown rice flour is obtained by subjecting high amylose brown rice to a wet heat treatment at a pressure of 0.1 MPa for 10 minutes.

Wet heat-treated brown rice flour 40g
2 tablespoons cocoa
400ml soy milk
2 teaspoons vegetable oil
80ml of maple syrup
A little salt

  The obtained chocolate mousse exhibited good flavor and taste.

Production Example 4: Baked chocolate Each of the following raw materials was blended in the following proportions, and baked chocolate was produced according to a conventional method.
In addition, the following wet heat-treated rice flour is obtained by subjecting high amylose glutinous polished rice to wet heat treatment at a pressure of 0.1 MPa for 10 minutes.

180g wet heat-treated rice flour
20g sugar
80g vegetable oil
Chocolate 320g
Total 600g

The obtained baked chocolate exhibited good flavor and taste.

Claims (12)

  A bowel movement improving agent comprising processed rice obtained by wet heat-treating rice grains having an amylose content of 20% by weight or more in starch, or a pulverized product thereof.   The bowel movement improving agent according to claim 1, wherein the wet heat treatment is a treatment with water vapor for 1 to 60 minutes under a pressure condition of 0.05 to 0.5 MPa.   The bowel movement improving agent according to claim 1 or 2, wherein the rice grain is brown rice.   The bowel movement improving agent according to any one of claims 1 to 3, wherein the bowel movement improvement means constipation improvement for shortening the passage time of ingested food in the digestive tract.   A method for producing processed rice having a bowel movement improving action or a pulverized product thereof, comprising subjecting rice grains having an amylose content in starch to 20% by weight or more to wet heat treatment and, if necessary, pulverizing.   The method according to claim 5, wherein the wet heat treatment is subjected to a treatment with water vapor for 1 to 60 minutes under a pressure condition of 0.05 to 0.5 MPa.   The method according to claim 5 or 6, wherein the rice grain is brown rice.   The method according to any one of claims 5 to 7, wherein the bowel movement improving action is a constipation improving action for shortening the passage time of ingested food in the digestive tract.   Processed rice obtained by the method as described in any one of Claims 5-8, or its ground material. The processed goods obtained using the stool improving agent as described in any one of Claims 1-4, or the processed rice obtained by the method as described in any one of Claims 5-8, or its ground material.   A method for improving rice cooking aptitude for rice grains, characterized by subjecting rice grains having an amylose content in starch to 20% by weight or more to wet heat treatment. A method for suppressing rancidity of rice grains, characterized by subjecting rice grains having an amylose content in starch to 20% by weight or more to wet heat treatment.