Manufacturing method for functional rice processed foods

Abstract

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

Description

[Technical Field]

[0001] The present invention relates to a method for producing functional processed rice foods that impart indigestibility and anti-dementia properties to processed rice foods. [Background technology]

[0002] Japan's annual national medical expenses exceed 40 trillion yen, approximately one-sixth of the population has diabetes or is at risk of developing it, and there are approximately 4.6 million dementia patients, with this number expected to increase further in the future. Currently, the development of treatment technologies and pharmaceuticals for these diseases is necessary, but at the same time, disease prevention through diet is also considered important.

[0003] Rice is a staple food in Japan and is eaten at least once a day. While rice has traditionally been considered a calorie source, it has been reported to contain many functional components, such as γ-oryzanol, phytic acid, ferulic acid, and dietary fiber, with brown rice being particularly rich in these compounds (Non-Patent Document 1). Brown rice is also known to be rich in vitamins. Traditionally, before the Edo period, rice was primarily consumed as brown rice. However, with the advent of the Edo period, the consumption of white rice spread, primarily in Edo. While the appearance and taste of cooked rice improved, this also led to the onset of beriberi, a disease caused by vitamin deficiency and commonly referred to as "Edo disease" (Non-Patent Document 2).

[0004] Furthermore, eating brown rice is said to be good for your health because it provides many functional ingredients, such as the aforementioned gamma-oryzanol, phytic acid, ferulic acid, and dietary fiber, and recent research has also shown that it may help prevent diabetes and dementia (Non-Patent Document 3).

[0005] However, brown rice has a surface covered with the seed coat, which means it has poor water absorption and needs to be left to absorb water for a long time before cooking, which requires techniques such as using a pressure cooker or cooking twice. Furthermore, the appearance and taste of cooked rice are poor, so it has not yet become widely used.

[0006] Furthermore, recent high-end electric rice cookers offer selectable rice cooking programs such as a "brown rice course," which eliminates the need for special pressure treatment or pre-treatment, but they still have the drawbacks of taking a long time to cook the rice and producing rice that is harder and less sticky than white rice.

[0007] Next, focusing on the types of rice, black rice and red rice are known to be rich in polyphenols. Black rice refers to rice that is purplish-black due to the accumulation of polyphenols such as anthocyanins in the outer layer of the brown rice, while red rice refers to rice that is red due to the accumulation of polyphenols such as procyanidins in the outer layer of the brown rice. Both types are widely distributed in East Asian and Southeast Asian countries, including Japan, China, Korea, and Thailand, and have long been considered to be rich in nutrients in China and other countries, and have been considered to be medicine and food for a long time (Non-Patent Document 4). Research at Niigata University has also reported the antioxidant properties of the pigments in black rice and red rice (Non-Patent Document 5).

[0008] However, when black rice or red rice is eaten as brown rice, it has the aforementioned poor water absorption, which results in poor appearance and taste of cooked rice, and it also has a strong "bitter taste" due to polyphenols, so it is recommended to use it as 70% or 50% polished rice rather than brown rice (Non-Patent Document 6).

[0009] Furthermore, various functional foods with antioxidant properties have been developed to prevent lifestyle-related diseases. Among these, black soybeans, red cabbage, and black rice are considered promising raw materials for foods with antioxidant properties. The addition of indigestible dextrin and polyphenols is also considered promising for preventing diabetes, and the intake of omega-3 fatty acids, vitamins, amino acids, polyphenols, and the like is recommended for preventing dementia (Non-Patent Document 7).

[0010] Against this background, few brown rice foods have been reported to date that simultaneously prevent postprandial blood glucose elevation and amyloid-β production, except for one by the present inventors (Non-Patent Document 1). Furthermore, it has been considered extremely difficult to achieve both the good taste desired by consumers and the multiple functionalities required by the medical field (Patent Document 1).

[0011] Here, there have been known methods for producing ingredient-enriched brown rice (Patent Document 2), which are characterized by soaking brown rice in water that is at least 50% by mass of the amount of the brown rice and then pressurizing the rice to cause the bran components to penetrate and transfer from the bran to the endosperm, thereby enriching the endosperm with the bran components; and a method for "enriching functional components such as γ-aminobutyric acid contained in the bran layer" which includes a soaking step of soaking brown rice and a draining step of draining the brown rice after the soaking step, in which an enzyme that breaks down fiber is added to the soaking water, and the soaking water is maintained at a temperature in the range of 40°C to 60°C for soaking for 30 minutes to 3 hours. "(Patent Document 3)" (Patent Document 4) is a method for manufacturing functional rice by mixing organically germinated brown rice with a 20-40 mass ratio of naturally derived nutrient solution, and then by stirring the rice grains up and down to allow the nutrients to be absorbed into the grains, drying the resulting nutrient-rich rice with hot air. (Patent Document 4) is a technology for manufacturing functional rice by premixing six raw materials, namely brown rice flour, soy protein isolate, kudzu root extract, corn oligopeptide, purple sweet potato powder, and hawthorn extract, and then shaping the raw materials in a structured manner under high temperature and pressure in a twin-screw extruder, followed by drying, dust removal, packaging, etc. (Patent Document 5 ... followed by drying, dust removal, packaging, etc. (Patent Document 6) is a technology for manufacturing functional rice by premixing six raw materials, namely brown rice flour, soy protein isolate, kudzu root extract, corn oligopeptide, purple sweet potato powder, and hawthorn extract, and then shaping the raw materials in a structured manner under high temperature and pressure in a twin-screw extruder, followed by drying, dust removal, packaging, etc. (Patent Document 6) is a technology for manufacturing functional rice by premixing six raw materials, namely brown rice flour, soy protein isolate, kudzu root extract, corn oligopeptide, purple sweet Alternatively, there is a technology for enriching gingerols by converting gingerols in raw materials derived from plants of the Zingiberaceae family into shogaols by mixing the raw materials with a fermentation liquid and then heating them under conditions of a temperature of 30°C to 90°C and a humidity of 50% to 90% for 120 to 500 hours (Patent Document 6); a technology for filtering or centrifuging treated water from treating pigmented rice to remove microorganisms and suspended solids, and repeatedly using the treated water as treated water including a washing process and a GABA accumulation process (Patent Document 7); a functional food characterized by containing γ-aminobutyric acid and polyphenols (Patent Document 8); The present invention provides a completely novel and excellent antioxidant composition extracted from brown rice, polished rice and rice bran rich in arabinogalactan using subcritical or supercritical ethanol (Patent Document 9), a rice grain for diabetes comprising rice grains (polished rice etc.) and arabinogalactan having antidiabetic activity imparted to the rice grains (Patent Document 10), a method for producing a functional material characterized by treating bran, defatted bran or brown rice with an enzyme system containing a hemicellulase enzyme, a liquefying enzyme and a saccharifying enzyme, and then treating with yeast (Patent Document 11), brown rice, 1-9 minute milled rice, germ rice, polished rice,A method for producing enriched rice in which water and enriched substances such as vitamins, amino acids, minerals, brown rice components, mushroom components, soybean components, and medicinal herb components are added to rice heated to 50 to 100°C, such as germinated brown rice, processed rice, and no-wash rice, while rotating and / or stirring (Patent Document 12); a method for producing enriched rice in which a mixture of starch such as polished non-glutinous rice flour, polished glutinous rice flour, white bran, wheat flour, corn flour, refined starch, and dextrin, brown rice and / or ground brown rice, gelling agents such as curdlan, glucomannan, gelatin, gellan gum, gum arabic, guar gum, agar, alginic acid, and locust bean gum, and useful ingredients derived from rice such as inositol, γ-aminobutyric acid, γ-oryzanol, and ceramide are extruded. Patent documents that have been published include a technology for producing artificial rice fortified with brown rice components by extruding and cutting it with a press (Patent Document 13), brown rice processed rice fortified with skin-beautifying components in which polished rice is enriched with ceramide by 0.0003 to 0.0015% or enriched together with inositol, γ-aminobutyric acid, and γ-oryzanol (Patent Document 14), processed glutinous rice in which inositol, γ-aminobutyric acid, and γ-oryzanol are added to polished glutinous rice and glutinous rice foods derived therefrom (Patent Document 15), and a brown rice component enricher containing inositol, γ-aminobutyric acid, and γ-oryzanol as active ingredients to be added to polished rice or processed foods thereof to make the nutritional value similar to that of brown rice (Patent Document 16). [Prior art documents] [Patent documents]

[0012] [Patent Document 1] Patent application 2020-150996 [Patent Document 2] Japanese Patent Application Publication No. 2017-217015 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-112881 [Patent Document 4] Patent No. 6067080 [Patent Document 5] Japanese Patent Application Laid-Open No. 2015-517298 [Patent Document 6] Japanese Patent Application Laid-Open No. 2011-32248 [Patent Document 7] Japanese Patent Application Laid-Open No. 2011-30481 [Patent Document 8] Japanese Patent Application Laid-Open No. 2009-201383 [Patent Document 9] Japanese Patent Application Laid-Open No. 2007-223990 [Patent Document 10] Japanese Patent Application Laid-Open No. 2006-182738 [Patent Document 11] Japanese Patent Application Laid-Open No. 2005-263722 [Patent Document 12] Japanese Patent Application Laid-Open No. 2005-095070 [Patent Document 13] Japanese Patent Application Laid-Open No. 2002-233317 [Patent Document 14] Japanese Patent Application Laid-Open No. 2002-125605 [Patent Document 15] Japanese Patent Application Laid-Open No. 2002-010743 [Patent Document 16] Japanese Patent Application Laid-Open No. 2001-352918 [Non-patent literature]

[0013] [Non-Patent Document 1] Kenichi Otsubo: Characteristics and Selection of Rice Depending on Use, Journal of the Japanese Society of Food Science and Technology, Vol. 51, No. 5, pp. 40-46, 2018. [Non-patent document 2] Edited by Tadao Kurata et al.: Nutrition in Japan, pp.22-25, Basic Nutrition (Tokyo Kagaku Dojin, 2004) [Non-patent document 3] Hiroaki Masuzaki et al.: Improvement of brain function and prevention of diabetes by functional components of brown rice, Biotechnology, Vol. 95, No. 5, 244-247, 2017 [Non-patent document 4] Tomio Igaya: Purple Black Rice, pp.132-134, Red Rice, Purple Black Rice, Fragrant Rice (Nobunkyo, 2000) [Non-patent document 5] Mitsutoshi Ito et al.: Measurement of antioxidant capacity and polyphenol content of pigmented rice, Journal of the Japanese Society for Food Science and Technology, Vol. 58, No. 12, 576-582, 2011 [Non-patent document 6] Takahashi Motoko: What is the origin of the color of red rice and purple-black rice?, pp.62-62, All Questions about Rice and Rice (Kodansha, 2004) [Non-Patent Document 7] Dementia and Functional Foods (Fuji Medical Publishing, edited by Toshikazu Yoshikawa, 2018) Summary of the Invention [Problem to be solved by the invention]

[0014] Therefore, the present invention aims to provide a new functional processed rice food that combines the function of suppressing postprandial blood glucose elevation based on its indigestibility with the function of preventing dementia based on its antioxidant properties and β-secretase inhibitory activity. [Means for solving the problem]

[0015] As a result of extensive research, the present inventors discovered that by simultaneously extracting both water-soluble and fat-soluble functional components from rice bran, particularly from the bran of pigmented rice, using an aqueous solution containing a surfactant and adding the extracted components to rice, a processed rice food can be obtained that is endowed with the combined functionality of indigestibility and anti-dementia properties, and thus arrived at the present invention.

[0016] In other words, the method for producing functional processed rice foods of the present invention is characterized by comprising an extraction step in which components contained in the rice bran of pigmented rice are extracted with an aqueous solution of a surfactant to obtain an extract, and a processing step in which the extract obtained by this extraction step is used to obtain a processed rice food.

[0017] The pigmented rice is black rice or red rice.

[0018] The processed rice food is also characterized in that the cooked rice is made from black rice and / or extra-hard rice.

[0019] The processed rice food is characterized in that it is any one of cooked rice, bread, noodles, confectionery, and beverages.

[0020] The processed rice food is characterized in that the raw material rice is brown rice, partially milled brown rice, or germinated brown rice.

[0021] The surfactant is also characterized in that it is any one of sucrose fatty acid ester, glycerin fatty acid ester, calcium stearoyl lactylate, sorbitan fatty acid ester, and propylene glycol fatty acid ester.

[0022] Furthermore, in the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous surfactant solution having an HLB value of 3 to 16 at a ratio of 1 to 20% by mass, and the solution is soaked at a temperature of 30 to 80°C for 10 minutes to 24 hours, after which solid matter is removed to obtain the extract.

[0023] Furthermore, in the extraction step, rice bran obtained by polishing waxy black rice or waxy red rice to a polishing yield of 85 to 95% by mass is added at a ratio of 5 to 20% by mass to an aqueous sucrose fatty acid ester solution having an HLB value of 6 to 13, and the solution is soaked at a temperature of 40 to 60°C for 30 minutes to 18 hours, after which the solid matter is removed to obtain the extract, and in the processing step, 100 to 2000% by mass of the extract is added to raw rice blended with 20% or more by mass of pigmented brown rice or processed brown rice products and extra-hard brown rice or processed brown rice products, and the resulting rice is cooked.

[0024] Furthermore, in the extraction step, rice bran obtained by polishing waxy black rice or waxy red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB value of 6 to 13 in a proportion of 5 to 20% by mass, and the solution is soaked at a temperature of 40 to 60°C for 30 minutes to 18 hours, after which solid matter is removed to obtain an extract, and in the processing step, the processed rice food is obtained using the extract and raw material rice blended with pigmented brown rice or processed brown rice products and extra-hard brown rice or processed brown rice products in proportions of 20% by mass or more each.

[0025] Furthermore, in the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added at a ratio of 1 to 20% by mass to an aqueous surfactant solution having an HLB value of 3 to 16, and the solution is soaked at a temperature of 30 to 80°C for 10 minutes to 24 hours, after which the solid matter is removed to obtain the extract; and in the processing step, 100 to 2000% by mass of the extract is added to raw rice blended with 5 to 60% by mass of pigmented brown rice or a processed brown rice product, and the rice is subjected to high-pressure treatment at 200 MPa or more and then cooked.

[0026] Furthermore, in the extraction step, rice bran obtained by polishing waxy black rice and / or waxy red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13 in a ratio of 5 to 20% by mass, and the solution is soaked at a temperature of 40 to 60°C for 30 minutes to 24 hours, and then the extract and solid matter are obtained by filtration and / or centrifugation, and the processed rice food is obtained in the processing step using raw material rice blended with pigmented brown rice and / or processed brown rice products and extra-hard brown rice and / or processed brown rice products in a ratio of 20% by mass or more each, the extract, and the solid matter.

[0027] Furthermore, in the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added in a proportion of 1 to 20% by mass to an aqueous surfactant solution having an HLB value of 3 to 16, and the solution is soaked at a temperature of 30 to 80°C for 10 minutes to 24 hours, and the solid matter is separated to obtain the extract and the solid matter; and in the processing step, 100 to 2000% by mass of the extract and 0.5 to 10% by mass of the solid matter are added to raw rice blended with pigmented rice in a proportion of 5% to 60% by mass, and the rice is subjected to high-pressure treatment at 200 MPa or more and then cooked.

[0028] The method is also characterized in that pigmented rice with a milling yield of 95% or more is used in the processing step.

[0029] The processed rice food obtained in the processing step is characterized by having the function of suppressing postprandial blood glucose rise due to its indigestibility, antioxidant properties, and the function of preventing dementia due to its beta-secretase inhibitory activity. [Effects of the Invention]

[0030] According to the present invention, it is possible to provide a functional rice processed food that is expected to have the combined function of preventing diabetes and dementia, and that has good taste and appearance. This is expected to contribute to the maintenance and promotion of public health, disease prevention, and improvement of QOL through food. [Brief explanation of the drawings]

[0031] [Figure 1] 1 shows a photograph of cooked pigmented rice and a graph showing an example of measurement of the physical properties of cooked rice by an integrated load test using a tensipresser. [Figure 2] This is a photo of various types of partially milled rice mixed together. [Figure 3] 1 is a photograph showing the measurement of anthocyanin content by the pH differential method. [Figure 4] Photographs showing the difference in appearance of cooked rice due to differences in raw rice and rice cooking liquid. [Figure 5] This is a photograph showing the state of adding black rice bran directly during cooking. [Figure 6] This is a photograph of bread made using cooked rice that has been added with black rice bran extract. [Figure 7] This is a photograph of cooked rice with black rice bran extract added and then high-pressure treated, and the color extract. [Figure 8] 1 is a photograph of bread made with the addition of red rice bran extract. [Figure 9] These are photographs of the cross sections of various types of bread made with the addition of various types of pregelatinized rice flour and using aqueous solutions extracted from various types of rice bran as the hydration liquid during bread making. [Figure 10] These are photographs of packed rice made by mixing black rice, extra-hard rice, and regular rice in a 4:4:2 ratio, adding 2.5% by mass of black glutinous rice extract and extraction residue, and cooking the rice, as well as packed rice made from regular cooked white rice for comparison. DETAILED DESCRIPTION OF THE INVENTION

[0032] The method for producing functional processed rice foods of the present invention includes an extraction step in which components contained in the rice bran of pigmented rice are extracted with an aqueous solution of a surfactant to obtain an extract, and a processing step in which the extract obtained by this extraction step is used to obtain a processed rice food.

[0033] Known examples of pigmented rice include black rice and red rice. Black rice refers to brown rice that contains anthocyanin-based purple-black pigments in at least one of the seed coat or pericarp, including what is known as purple black rice or purple rice. The anthocyanin-based purple-black pigments contained in pigmented rice, particularly in black rice, are a type of polyphenol known to have strong antioxidant properties. Therefore, adding pigmented rice to foods can be expected to have a preventive effect against dementia.

[0034] Pigmented rice bran can be obtained by polishing pigmented brown rice using a rice polisher, etc. The yield during polishing is not particularly limited, but is preferably 85 to 99% in order to increase the concentration of functional ingredients contained in the rice bran.

[0035] The surfactant used to extract the components contained in the rice bran of pigmented rice is not limited to any particular surfactant as long as it is a food additive, such as sucrose fatty acid ester, glycerin fatty acid ester, calcium stearoyl lactylate, sorbitan fatty acid ester, or propylene glycol fatty acid ester.

[0036] Examples of processed rice foods that can be produced by the present invention include cooked rice, bread, noodles, confectioneries, and beverages, but a wide variety of other foods can also be produced by the present invention.

[0037] As a raw material for processed rice foods, when the processed rice product is cooked rice, black rice or extra-hard rice can be used.

[0038] Ultra-hard rice refers to rice with long-chain amylopectin, and is known to be indigestible. For this reason, adding ultra-hard rice, which has the effect of suppressing postprandial blood sugar rise, to foods can be expected to have a preventative effect on diabetes. In addition, because ultra-hard rice has strong antioxidant properties, adding ultra-hard rice to foods can also be expected to have a preventative effect on dementia.

[0039] When using rice as an ingredient in rice processed foods, brown rice, partially milled brown rice, and germinated brown rice can be used as the raw material. In particular, using pigmented rice with a milling yield of 95% or more is expected to have a high dementia prevention effect.

[0040] Next, a method for producing the functional processed rice food of the present invention will be described.

[0041] In the extraction process, components contained in pigmented rice bran are extracted with an aqueous surfactant solution to obtain an extract. For example, rice bran obtained by polishing black rice or red rice to a polishing yield of 85-99% by mass is added at a ratio of 1-20% by mass to an aqueous surfactant solution having an HLB value of 3-16, and the solution is soaked at a temperature of 30-80°C for 10 minutes to 24 hours, followed by removal of the solids. Alternatively, rice bran obtained by polishing waxy black rice or waxy red rice to a polishing yield of 85-95% by mass is added at a ratio of 5-20% by mass to an aqueous sucrose fatty acid ester solution having an HLB value of 6-13, followed by soaking at a temperature of 40-60°C for 30 minutes to 18 hours, followed by removal of the solids. Solids can be removed by conventional methods such as filtration or centrifugation.

[0042] In the processing step, the extract obtained in the extraction step is used to obtain processed rice foods. For example, cooked rice or rice porridge containing functional ingredients can be produced by adding 100 to 2,000% by mass of the extract to raw rice containing 20% ​​or more by mass of pigmented brown rice or processed brown rice products and extra-hard brown rice or processed brown rice products, respectively, and cooking the rice. Alternatively, various processed rice foods can be produced using raw rice containing 20% ​​or more by mass of pigmented brown rice or processed brown rice products and extra-hard brown rice or processed brown rice products, and the extract obtained in the extraction step. Furthermore, cooked rice or rice porridge containing functional ingredients can be produced by adding 100 to 2,000% by mass of the extract to raw rice containing 5 to 60% by mass of pigmented brown rice or processed brown rice products, subjecting the rice to high-pressure treatment at 200 MPa or higher, and then cooking the rice.

[0043] The processed rice food obtained by the present invention has the function of suppressing postprandial blood glucose elevation due to its indigestibility, antioxidant properties, and the function of preventing dementia due to its β-secretase inhibitory activity.

[0044] Although brown rice and processed brown rice products such as partially milled brown rice are inferior in appearance and taste to polished rice, they are known to contain a variety of functional components, such as dietary fiber, vitamins, and minerals, which are abundant in the bran layer. In the present invention, brown rice can be used as the raw material rice, and the processing can include rice that retains a certain amount of the bran layer during the polishing process, such as 70%-milled rice or 50%-milled rice, brown rice that has had cracks on its surface caused by physical treatments such as high-temperature treatment or drying treatment, or brown rice that has been biologically treated to improve its water absorption and functionality, such as germinated brown rice. The present invention further enhances the functionality of rice processed foods by extracting various water-soluble and fat-soluble functional components contained in the bran layer of brown rice and adding them to brown rice or processed brown rice products.

[0045] Rice bran contains water-soluble functional components such as B vitamins, enzyme-inhibiting proteins, and polyphenols, as well as fat-soluble functional components such as vitamin E and γ-oryzanol. Functional components that are particularly important for the "rice processed food that has both the effect of suppressing postprandial blood glucose elevation and the effect of preventing dementia," which is the objective of this invention, include dietary fiber, amylose, polyphenols, and amylase inhibitors in terms of suppressing postprandial blood glucose elevation, and antioxidant components such as polyphenols, γ-oryzanol, ferulic acid, and vitamin E, as well as polyphenols and protease inhibitors that inhibit β-secretase, which is involved in the production of amyloid β peptide, in terms of the effect of preventing dementia.

[0046] While the direct addition of rice bran has been considered as a way to enhance the functionality of processed rice foods, it is impossible to add large amounts of rice bran to the raw material brown rice, and this presents a fundamental problem: it would degrade the value of the processed food, particularly in terms of taste and appearance. In contrast, in the present invention, both the water-soluble and fat-soluble functional components contained in rice bran are efficiently extracted using warm water containing a surfactant, and then added to brown rice or processed brown rice products during processing such as rice cooking or bread making, thereby imparting multiple functionalities without impairing appearance or taste.

[0047] Furthermore, if necessary, adding both the rice bran extract and the solid matter as the extraction residue separated from the extract to the raw material rice and then cooking or processing the rice is also effective in enhancing the functionality of the resulting processed rice food.

[0048] In this case, compared to directly adding the same amount of rice bran, the extraction process results in an increase in free pigments, gamma-aminobutyric acid (GABA), free ferulic acid, etc. due to enzymatic reactions during the extraction process.

[0049] By adding the extraction residue together with the extract, it becomes possible to add functional components such as dietary fiber and polymeric pigment components that were not extracted to the product, thereby further enhancing the functionality-improving effect of the present invention.

[0050] The effect of extracting functional components can be further enhanced by adding a surfactant to the extract, and by setting the extraction temperature at 30 to 80°C, more preferably 50 to 70°C, the extraction efficiency can be increased without causing thermal inactivation of functionality.

[0051] The effects of this invention are even more pronounced when black rice, which is rich in polyphenols, or resistant extra-hard rice is used as the raw material. The combined use of multiple new rice traits, such as black rice (e.g., blackberry), red rice (e.g., Benika), hard rice (e.g., Indica), and extra-hard rice (e.g., Goami-2 and EM10) with long-chain amylopectin, further enhances the multifunctionality of the processed product.

[0052] The present invention can be applied to brown rice, but when applied to partially milled rice or germinated brown rice, where the outer layer of the brown rice has been slightly removed, it can produce a functional rice processed food with good taste. Furthermore, the use of partially milled rice increases the penetration of various functional components contained in the bran into the raw material brown rice processed product, further improving the functionality imparting effect.

[0053] The effects of the present invention are further enhanced by subjecting the rice to high-pressure treatment at 200 MP or more before cooking. In addition to improving the taste of cooked rice by reducing its hardness and increasing its stickiness, the high-pressure treatment promotes the solubilization of functional components such as polyphenols and ferulic acid, further improving functionality such as antioxidant properties and β-secretase inhibitory activity.

[0054] The type of rice bran used in the present invention may be ordinary rice, but black rice such as "Okunomurasaki," which is particularly rich in anthocyanins, or red rice such as "Benisarasa," which is rich in procyanidins, is preferred. In view of the fatty acid composition of the oils and fats contained in the rice bran, glutinous pigmented rice is most preferred, and suitable examples include "Asamurasaki," commercially available glutinous black rice produced in Toyama Prefecture, and Benika, commercially available glutinous red rice produced in Kumamoto Prefecture.

[0055] According to the present invention, it is possible to produce a variety of functional processed rice foods, such as cooked rice, bread, noodles, sweets, and beverages, which have good taste and also have the combined effect of preventing diabetes and dementia.

[0056] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. [Example]

[0057] (Evaluation of physicochemical properties and functionality of red and black rice) Brown rice of three types of pigmented rice, namely "Benikoh" (red rice / glutinous rice), "Benisarasa" (red rice / non-glutinous rice), and "Shiho" (black rice / glutinous rice), was cooked in an electric rice cooker with a water ratio of 1:1.5 (brown rice:water, mass ratio). The physical properties of the cooked rice were measured using a tensipresser (Figure 1).

[0058] As shown in Table 1, the red rice / glutinous rice "Henko" tended to have slightly higher tenderness and toughness than the black rice / glutinous rice "Shiho."

[0059] [Table 1]

[0060] In addition to the above measurements, the gelatinization properties of cooked rice from the three types of pigmented rice mentioned above and cooked rice from black rice "Oku no Murasaki" cooked under the same conditions were also measured. "Benika" showed a slightly higher retrogradation tendency than "Shiho", and "Beni Sarasa" showed a retrogradation tendency that was about 2 to 3 times higher than "Benika" and "Shiho", just like the black rice "Oku no Murasaki".

[0061] In addition, the antioxidant properties of cooked rice from the three types of pigmented rice mentioned above, as well as cooked rice from the black rice variety "Oku no Murasaki" and cooked rice from Koshihikari, cooked under the same conditions, were measured.

[0062] As shown in Table 2, the H-ORAC values, an index of water-soluble antioxidant activity, were approximately 2 to 4 times higher for the red rice varieties "Benikoh" and "Benikarasa" than for the black rice varieties "Shiho" and "Okunomurasaki." The L-ORAC value, an index of fat-soluble antioxidant activity, was highest for "Okunomurasaki," with "Benikoh" showing a value approximately 1.2 times higher than "Shiho."

[0063] [Table 2]

[0064] As mentioned above, antioxidant components are considered to be effective in preventing the onset of dementia (Non-Patent Document 7), and in that sense, pigmented rice such as black rice and red rice was thought to be promising for preventing the onset of dementia. [Example]

[0065] (Physical properties of cooked rice mixed with partially milled rice) Based on a mixture of partially milled black rice (Okunomurasaki), partially milled extra-hard rice, and partially milled Koshihikari rice in a 4:4:2 ratio (by mass), various types of partially milled rice and unpolished brown rice were mixed and cooked to obtain partially milled rice mixed rice, as shown in Figure 2. The physicochemical properties and functionality of the resulting partially milled rice mixed rice were then evaluated.

[0066] As shown in Table 3, compared to the partially milled mixed cooked rice containing brown rice (black rice, brown rice, partially milled extra-hard rice, partially milled Koshihikari; 4:4:2), the partially milled mixed cooked rice without brown rice (partially milled black rice, partially milled extra-hard rice, partially milled Koshihikari; 4:4:2) had lower "hardness" and "firmness," and increased "adhesion" and "stickiness," resulting in improved physical properties.

[0067] Furthermore, when a mixture of partially milled black rice, partially milled extra-hard rice, and partially milled Koshihikari rice was used in a 4:4:2 ratio (by mass), the physical properties of retort rice obtained by high-pressure cooking at 120°C were compared with those of aseptic rice cooked at normal pressure. As shown in Table 3, the retort rice showed 1.2 to 1.6 times higher values ​​for "hardness" and "firmness." The values ​​for "adhesion" were almost the same for both. The retort rice showed 1.2 times higher values ​​for "stickiness."

[0068] In this example, black rice with a yield of 80% was prepared for comparison, but almost no pigment components remained, and no functional effects could be expected, making it unsuitable.

[0069] [Table 3]

[0070] Furthermore, when the free sugar content of the partially milled rice was measured, it tended to be higher in the partially milled rice without brown rice compared to the partially milled rice with brown rice. However, the partially milled rice without brown rice had approximately 10% lower γ-oryzanol, dietary fiber, and total ferulic acid contents than the partially milled rice with brown rice. Furthermore, when rice was cooked with 1.8% unsalted miso or 2.0% red onion in the cooking water, these values ​​were slightly lower in the partially milled rice without brown rice compared to the partially milled rice with brown rice.

[0071] In addition, when a mixture of partially milled black rice, partially milled extra-hard rice, and partially milled Koshihikari rice was used in a 4:4:2 ratio (by mass), the antioxidant properties of retort cooked rice obtained by high-pressure cooking at 120°C and of aseptic cooked rice cooked at normal pressure were measured. The H-ORAC value of the retort cooked rice was 1.2 times higher, while the L-ORAC values ​​of both were nearly the same. [Example]

[0072] (β-Secretase inhibitory activity of cooked rice mixed with partially milled rice) We measured the β-secretase inhibitory activity of retort rice, which is considered effective in preventing the onset of dementia, using partially milled rice mixed with retort rice obtained by high-pressure cooking at 120°C.

[0073] As a result, as shown in Table 4, when partly milled black rice: partly milled extra-hard rice: partly milled Koshihikari rice were mixed in a 4:4:2 ratio (by mass), and when partly milled black glutinous rice: partly milled extra-hard rice were mixed in a 1:1 ratio (by mass), β-secretase inhibitory activity of 17.5% and 53.5%, respectively, was confirmed.

[0074] [Table 4]

[0075] Alzheimer's disease, the most common form of dementia, is thought to be caused by β-secretase and γ-secretase cleaving amyloid precursor protein (APP) to produce Aβ, which forms senile plaques. [Example]

[0076] (Fatty acid composition of various types of brown rice bran) Brown rice contains approximately 3% lipids, and the reported functionality of rice oil includes antioxidant properties (ferulic acid, γ-oryzanol), immunostimulatory properties (phytic acid), and cholesterol-lowering effects (dietary fibers such as cellulose, hemicellulose, and pectin). Fatty acids include saturated fatty acids, unsaturated fatty acids, and highly unsaturated polyunsaturated fatty acids, and their reported functions include as components of biomembranes, energy sources, and lipid mediator precursors (ω-3 polyunsaturated fatty acids) (anti-inflammatory effects) (Non-Patent Document 7).

[0077] We therefore analyzed the fatty acid composition of the bran from various brown rice varieties, including "Koshihikari," "black rice non-glutinous," "black rice glutinous," "extra-hard rice," "red rice non-glutinous," and "red rice mochi," using gas chromatography. The results showed that "Koshihikari" and red rice had linoleic acid contents approximately 1.1 to 1.2 times higher than other varieties. Furthermore, black rice and extra-hard rice had oleic acid contents approximately 1.1 times higher than other varieties. "black rice glutinous" and red rice had α-linolenic acid contents approximately 1.2 to 1.6 times higher than other varieties. Oleic acid, a representative ω-9 fatty acid, is synthesized in the body and has been reported to lower LDL cholesterol levels. Linoleic acid, an ω-6 fatty acid, is an essential fatty acid that cannot be synthesized in the body and has been reported to lower blood cholesterol levels. Additionally, α-linolenic acid, an omega-3 fatty acid, is also an essential fatty acid, and after entering the body, it is metabolized to become EPA and DHA, which have been reported to help prevent lifestyle-related diseases, such as lowering blood triglycerides, preventing arteriosclerosis, and dementia. For this reason, it was estimated that functionality would be further improved by mixing brown rice or bran from varieties with distinctive fatty acid compositions, such as black rice, red rice, extra-hard rice, and koshihikari.

[0078] [Table 5] [Example]

[0079] (Examination of methods for extracting functional components from rice bran) A method for extracting functional components from rice bran was investigated using the bran of "black glutinous rice." The bran was obtained by polishing brown rice of black glutinous rice to a yield of 90% using a grinding-type rice polisher (Satake TM-5). The extraction conditions were as follows:

[0080] A: Black rice glutinous rice bran distilled water extract (0.05g / mL) 1h Black rice bran was extracted with distilled water at room temperature. The amount of bran in the extract was 0.05 g / ml, and the extraction time was 1 hour.

[0081] B: Black rice bran extract (0.05g / mL) at 50℃ for 1 hour Black rice bran was extracted with distilled water at 50°C. The amount of bran in the extract was 0.05g / ml, and the extraction time was 1 hour.

[0082] C: Black rice bran extract (0.05g / mL) at 90℃ for 1 hour Black rice bran was extracted with distilled water at 90°C. The amount of bran in the extract was 0.05g / ml, and the extraction time was 1 hour.

[0083] D: Black rice bran extract with distilled water at 50°C + 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) (0.05g / mL) for 1 hour Black rice bran was extracted with a 0.5% DK-ester aqueous solution at 50°C. The amount of bran in the extract was 0.05g / ml, and the extraction time was 1 hour.

[0084] E: Black rice bran methanol extraction (0.05g / mL) 1h Black rice bran was extracted with room temperature methanol at a concentration of 0.05 g / ml for 1 hour.

[0085] F: Black rice bran 70% ethanol extract (0.05g / mL) 1h Black rice bran was extracted with 70% methanol solution at room temperature. The amount of bran in the extract was 0.05 g / ml, and the extraction time was 1 hour.

[0086] DK ester is a food-grade surfactant and was used to increase the extraction efficiency of fat-soluble functional components such as vitamin E and γ-oryzanol from rice bran.

[0087] The absorbance at 520 nm for anthocyanins was A: 1.053, B: 1.266, C: 1.189, D: 1.394, E: 0.244, and F: 1.456. The absorbance tended to decrease with increasing extraction temperature, increased with the addition of the surfactant DK-ester, and reached its highest value with 70% ethanol extraction. For comparison, a surfactant with an HLB of 2 was also tested, but its poor hydrophilicity and insufficient emulsifying properties made it unsuitable. Furthermore, a surfactant with a highly hydrophilic HLB of 18 was also unsuitable due to its poor emulsion stability caused by its excessive water solubility. [Example]

[0088] (β-secretase inhibitory activity of fat-soluble and 70% ethanol-soluble components) We investigated whether the β-secretase inhibitory activity was due to anthocyanin, a type of polyphenol pigment component in black rice and brown rice (which suppresses the production of active oxygen, prevents arteriosclerosis and thrombosis, and has preventive effects against ischemic heart disease and cerebrovascular disorders), or to rice oil (which contains ferulic acid, γ-oryzanol, and phytic acid) by changing the extraction solvent.

[0089] The β-secretase inhibitory activity of a 70% ethanol extract (pigment component) and a hexane extract (rice oil component) was measured for 5% black rice bran, 5% black rice non-glutinous bran, and 5% koshihikari bran. In the following explanation, "5% black rice bran," "5% black rice non-glutinous bran," and "5% koshihikari bran" refer to extractions containing 5% black rice bran by mass, 5% black rice non-glutinous bran by mass, and 5% koshihikari bran by mass, respectively.

[0090] As shown in Table 6, the 70% ethanol extracts of each variety exhibited 1.6 to 7.4 times higher inhibitory activity than the hexane extracts, with the 5% black rice bran (Oku no Murasaki) exhibiting the highest inhibitory activity. Thus, for all samples, the 70% ethanol extracts exhibited stronger inhibitory activity than the hexane extracts, indicating that 70% ethanol-soluble polyphenols contribute more to the inhibitory activity than fat-soluble components such as γ-oryzanol. Furthermore, when comparing the fat-soluble components of hexane extracts, the hexane extract of 5% black rice bran exhibited 5.2 times higher inhibitory activity than the 5% black rice bran and 1.3 times higher inhibitory activity than the 5% Koshihikari bran.

[0091] [Table 6] [Example]

[0092] (β-Secretase inhibitory activity and antioxidant properties of black rice bran extract) Black rice bran solutions containing 0.5%, 2.5%, 5.0%, 10%, and 30% black rice bran were extracted for 1 hour at 50°C using an aqueous solution containing 0.5% DK-ester. These solutions were then freeze-dried and their β-secretase inhibitory activity was measured. In the following description, "0.5% black rice bran," "2.5% black rice bran," "5% black rice bran," "10% black rice bran," and "30% black rice bran" refer to extractions containing 0.5% black rice bran by mass, 2.5% black rice bran by mass, 5% black rice bran by mass, 10% black rice bran by mass, and 30% black rice bran by mass, respectively. As a result, as shown in Table 7, the β-secretase inhibitory activity of 5% black rice bran was 1.06 times higher than that of 10% black rice bran and 1.05 times higher than that of 2.5% black rice bran. A bran concentration of 0.5% was inappropriate because no inhibitory activity was detected, while a bran concentration of 30% was inappropriate because the concentration was too high and the mixture became clayey. Extraction temperatures below room temperature were inappropriate because of poor extraction efficiency, and temperatures above 90°C were inappropriate because of excessive evaporation.

[0093] [Table 7]

[0094] In addition, 0.5% DK-ester was added to various 5% rice bran samples, and the extracts were extracted at 50°C for 1 hour, and the antioxidant capacity (ORAC) of the extracts was measured. For comparison, the antioxidant activity of rice bran was also measured.

[0095] As shown in Table 8, black rice bran (Toyama) had a 3.3-fold higher H-ORAC value and approximately 40% lower L-ORAC value than koshihikari bran (Nagano). The 5% black rice bran (Toyama) extract had a 25% lower H-ORAC value and approximately 8% lower L-ORAC value than black rice bran. The 5% koshihikari bran (Nagano) extract had a 23% lower H-ORAC value and approximately 60% lower L-ORAC value than koshihikari bran. The 5% black rice bran (Toyama) had an approximately 3-fold higher H-ORAC value and 1.3-fold higher L-ORAC value than the 5% koshihikari bran (Nagano) extract. After examining the extraction time, we found that the extraction rate of pigment components was low after 5 minutes, and conversely, the extraction rate did not increase even after 24 hours, so we determined that it was unnecessary.

[0096] [Table 8] [Example]

[0097] (Pigment content of cooked rice obtained by adding black rice bran extract) The anthocyanin content of the cooked rice was measured using a pH differential method.

[0098] The pH differential method is shown in Figure 3. In Figure 3, A represents an aqueous extract of glutinous black rice bran, B represents glutinous black rice bran extracted with a DK-ester-containing aqueous solution, C represents cooked rice made from a mixture of partially milled extra-hard brown rice, partially milled Okunomurasaki brown rice, and partially milled Koshihikari brown rice in a 4:4:2 ratio, D represents cooked rice made from the mixed brown rice of C, which was extracted (at 50°C for 1 hour) with an aqueous solution containing 5% glutinous black rice bran and 0.5% DK-ester, and E represents cooked rice cooked under the same conditions as D except for the addition of dietary fiber.

[0099] As a result, as shown in Table 9, the anthocyanin content of cooked rice (D) obtained by adding the extract obtained by extracting (50°C for 1 hour) with an aqueous solution of 5% black rice bran and 0.5% DK-ester to rice and cooking it was approximately three times higher than that of cooked rice (C) obtained by cooking with water.

[0100] [Table 9] [Example]

[0101] (Antioxidative properties of cooked rice obtained by adding various bran extracts) The antioxidant activity (ORAC) of cooked rice obtained by adding various bran extracts to rice and cooking it was measured.

[0102] For polished Koshihikari rice, various types of partially milled rice, and mixed partially milled rice, the H-ORAC values ​​of rice cooked with black rice (Okunomurasaki) glutinous rice bran extract (5% black rice glutinous rice) tended to be 1.2 to 2.2 times higher than rice cooked with Koshihikari bran extract (5% Koshihikari bran). However, the L-ORAC values ​​of the rice cooked with Koshihikari bran extract (5% Koshihikari bran) tended to be 0.6 to 0.84 times lower than rice cooked with Koshihikari bran extract (5% Koshihikari bran), except for polished Koshihikari rice and partially milled extra-hard rice.

[0103] With the exception of polished Koshihikari rice, the total ORAC value of rice cooked with black rice (Okunomurasaki) bran extract (5% black rice bran) increased by approximately 1.8 to 2.4 times compared to rice cooked in water and soaked, and the total ORAC value of rice cooked with Koshihikari bran extract (5% Koshihikari bran) tended to be 1.1 to 1.5 times higher than rice cooked in water and soaked.

[0104] When 5% black rice bran was extracted with an aqueous solution containing 0.5% DK-ester (50°C for 1 hour), the extract was added to partially milled mixed rice and cooked. The H-ORAC value was approximately 2 times higher and the L-ORAC value was approximately 1.6 times higher than that of rice cooked in water. Furthermore, when 5% koshihikari bran was extracted with an aqueous solution containing 0.5% DK-ester (50°C for 1 hour), the extract was added to partially milled mixed rice and cooked. The H-ORAC value was approximately 5% higher and the L-ORAC value was approximately 1.9 times higher than that of rice cooked in water. [Example]

[0105] (Physical properties of cooked rice obtained by cooking mixed rice with various bran extracts) Black rice bran extract (5% black rice bran) and koshihikari bran extract (5% koshihikari bran) were added at 150% by mass to a partially milled mixed rice (ultra-hard rice (Goami-2): black rice (Okunomurasaki): koshihikari = 4:4:2) mixture, and the cooked rice was measured for its physical properties. As shown in Table 10, the physical properties of the rice cooked with black rice bran extract (5% black rice bran) tended to be slightly higher in "hardness," slightly lower in "firmness," and 20-37% lower in "adhesion" and "stickiness" compared to rice cooked with water. Furthermore, the physical properties of rice cooked with Koshihikari bran extract (5% Koshihikari bran) were approximately 1.3 times higher in "hardness," slightly lower in "firmness," approximately 1.4 times higher in "adhesion," and slightly higher in "stickiness" compared to rice cooked with water. Furthermore, rice cooked with black rice bran extract (5% black rice bran) was approximately 20% lower in "hardness," had roughly the same "firmness," and was approximately 30-50% lower in "adhesion" and "stickiness" compared to rice cooked with Koshihikari bran extract (5% Koshihikari bran).

[0106] Furthermore, when the blending ratio of black rice and extra-hard rice in the raw rice was 10% or less, the effect of the blending was insufficient to improve the physical properties, and it was therefore inappropriate. Furthermore, when adding rice bran extract to the raw rice during cooking, if it was less than 100% by mass, the cooked rice would become hard, which was inappropriate, and conversely, if it exceeded 2000% by mass, the rice would become too thin for use as porridge, which was also inappropriate.

[0107] [Table 10] [Example]

[0108] (Differences in appearance, physical properties, and functionality of cooked rice due to differences in raw rice and cooking liquid) The raw rice used was 300g each of (1) 100% Koshihikari brown rice and (2) a mixture of black rice (Okunomurasaki), extra-hard rice (Goami-2), and Koshihikari brown rice in a mass ratio of 4:4:2.

[0109] Brown rice (Okunomurasaki) was polished to a yield of 90% using a grinding rice polisher (Satake TM-5). 15 g of the resulting bran was soaked in 450 mL of a 0.1% DK-ester solution, and the extract was left to extract for 3 hours at 70°C. The extract was then filtered through gauze and used as the rice cooking liquid.

[0110] Each type of rice was cooked in the white rice mode of an electric rice cooker (Panasonic SR-VSA180) at a rice to rice cooking liquid ratio of 1:1.5. For comparison, the mixed rice was cooked under the same conditions using tap water as the rice cooking liquid.

[0111] The appearance of the three types of cooked rice obtained in this way is shown in Figure 4. As is clear from Figure 4, when rice is cooked with tap water, the color of the cooked rice becomes lighter even when black rice is added (center of Figure 4), whereas when the raw rice is 100% Koshihikari, the color of the cooked rice becomes darker by using black rice bran extract as the cooking liquid (left side of Figure 4). Furthermore, when 40% black rice is added to the raw rice and black rice bran extract is used as the cooking liquid, the cooked rice has the darkest color (right side of Figure 4).

[0112] The physical properties of the cooked rice were measured using the bulk method with a Taketomo Electric Tensipressor, and the results are shown in Table 11. As is clear from Table 11, the hardness and firmness of the three types of cooked rice were almost the same, but adhesion was strongest when Koshihikari brown rice was cooked with the extract, and stickiness was strongest when mixed rice was cooked with the extract. These results demonstrate that using black rice bran extract as a cooking liquid improves the adhesion and stickiness of cooked rice, resulting in a surprisingly improved taste.

[0113] [Table 11]

[0114] Furthermore, these three types of cooked rice were dried with hot air at 60°C for 5 hours, then crushed, and the antioxidant properties of the liquid extracted with five times the amount of water or hexane were measured.

[0115] The results showed that the ORAC value of the mixed rice cooked with the extract was the strongest at 217.3 (μmol TE / 100g), followed by Koshihikari brown rice cooked with the extract at 112.4 (μmol TE / 100g), and the ORAC value of the mixed rice cooked with tap water was the weakest of the three at 75.0 (μmol TE / 100g).However, in all three cases, the ORAC value of these three rices was significantly higher than the ORAC value of 1.1 for regular polished rice and the ORAC value of 46 for regular brown rice, suggesting that the antioxidant properties may be effective in preventing the onset of various lifestyle-related diseases, including dementia.This shows that using black rice bran extract as a cooking liquid can produce cooked rice with surprisingly strong antioxidant properties.

[0116] The reason for this is that when the anthocyanin content of the three types of dried cooked rice powder mentioned above was measured, the anthocyanin content was highest when the mixed rice was cooked with the extract at 357 (μg / g), followed by 103 (μg / g) when Koshihikari brown rice was cooked with the extract, and 86 (μg / g) when the mixed rice was cooked with tap water.It is thought that this is because the anthocyanin content in cooked rice increases significantly by using black rice bran extract instead of regular water as the cooking liquid. [Example]

[0117] (Difference in taste compared to rice cooked with direct addition of bran) Commercially available glutinous black rice was used as the black rice. A mixture of black rice, ultra-hard rice (Goami-2), and Koshihikari brown rice was mixed in a mass ratio of 4:4:2, weighing out 300 g of the mixture. 450 mL of pure water was added and the rice was cooked. During cooking, 15 g of bran obtained by polishing the glutinous black rice brown rice to a 90% yield using a grinding-type rice polisher (Satake TM-5) was added directly to the 300 g of rice. Figure 5 shows the state of the bran added before cooking.

[0118] The rice obtained by directly adding this black rice bran and cooking it was subjected to a sensory test (six items: appearance, aroma, taste, hardness, stickiness, and overall evaluation) by five taste evaluation experts.

[0119] Here, cooked rice obtained by adding black rice bran extract and cooking it was used as a control, scoring 3 points for all items. The control rice was a 4:4:2 mixture of black rice (Okunomurasaki), ultra-hard rice (Goami-2), and Koshihikari brown rice (mass ratio: 4:4:2), weighed out to 300 g. Furthermore, 15 g of bran obtained by polishing black rice (Okunomurasaki) brown rice to a 90% yield using a grinding rice polisher (Satake TM-5) was immersed in 450 mL of a 0.1% aqueous solution of DK-Ester F-10, and the extract was left to stand at 70°C for 3 hours. The extract was then filtered through gauze and used as the cooking liquid.

[0120] The results are shown in Table 12. When black rice bran was added directly and cooked (direct bran addition), the bran remained as solid pieces on the surface of the cooked rice compared to when the extract was added and cooked (rice cooked with bran extract), resulting in a poor mouthfeel and lower ratings in appearance, stickiness, and overall evaluation.

[0121] [Table 12]

[0122] The physical properties of the two types of cooked rice were measured using a Taketomo Electric Tensipresser, and the results are shown in Table 13. As with the sensory evaluation, it was found that when cooked with black rice bran added directly, the adhesion and stickiness of the cooked rice were reduced compared to when the extract was added.

[0123] [Table 13] [Example]

[0124] (Bread made using cooked rice cooked with black rice bran extract) The starting rice was a 4:4:2 blend of black rice (Okunomurasaki), ultra-hard rice (Goami-2), and Koshihikari brown rice (Koshihikari). 300 g of this mixture was used as the starting rice. 15 g of bran obtained by polishing black rice (Okunomurasaki) brown rice to a 90% yield using a grinding rice polisher (Satake TM-5) was immersed in 450 mL of a 0.1% DK-ester F-160 solution and extracted at 42°C for 17 hours. The extract was filtered through gauze and used as the cooking liquid. The cooking liquid was then added to the starting rice and cooked to obtain black rice bran extract-cooked rice.

[0125] Next, 75 g of cooked rice with the black rice bran extract was added to 125 g of strong wheat flour (Nisshin Flour Milling's Camellia), and then 2.5 teaspoons of salt, 15 g of butter, 15 g of sugar, and 30 g of skim milk were added. The mixture was stirred for 15 minutes in a home bread maker (Panasonic SD-BH103), and 3 g of dry yeast was added to make bread.

[0126] As a comparative example, bread was made under the same conditions as above, except that cooked rice was used using pure water as the rice cooking liquid.

[0127] A photograph of the resulting bread is shown in Figure 6. Compared to the comparative bread (right), the bread of the present invention (left) was pale purple in color and was softer and had a better texture. It also had a high total ORAC value of 87.8 (μmol TE / 100g FW), a rich antioxidant, a high total dietary fiber content of 4.7%, and a high total ferulic acid content of 27.0mg / 100g, suggesting its potential for preventing the onset of lifestyle-related diseases. [Example]

[0128] (Noodles kneaded with black rice bran extract) The starting rice was a 4:4:2 blend of black rice (Okunomurasaki), ultra-hard rice (EM10), and Koshihikari brown rice. 300 g of this mixture was used as the starting rice. 15 g of bran obtained by polishing black rice (Okunomurasaki) brown rice to a 90% yield using a grinding rice polisher (Satake TM-5) was immersed in 450 mL of a 0.1% DK-ester solution and extracted at 70°C for 3 hours. The extract was filtered through gauze and used as the cooking liquid. The cooking liquid was then added to the starting rice and cooked to obtain black rice bran extract-cooked rice.

[0129] The black rice bran extract-cooked rice was then dried with hot air at 60°C for 5 hours and then pulverized. 125 g of the resulting powder was mixed with 100 g of commercially available strong flour (Nisshin Seifun Co., Ltd., Camellia), 25 g of gluten, and 2.5 g of salt. 130 g of hot water was added and mixed for 30 minutes using the "udon pasta mode" of a home bakery (Panasonic SD-BM151). The mixture was then placed in a plastic bag and placed in a household refrigerator at 8°C overnight. The next day, the mixture was rolled five times to a thickness of 3 mm using a pasta maker (Imperia), and sheets were then produced. 2.2 mm wide noodles were then cut using a cutting blade. The noodles were then boiled in 5 L of hot water containing 2 g of salt for 6 minutes and cooled in 20°C water for 1 minute.

[0130] The noodles retained their purple color even after boiling and had a good texture. [Example]

[0131] (Physical properties of partially milled black rice cooked after high-pressure treatment) To determine the optimal high-pressure treatment, Koshihikari brown rice was treated at 100 MPa or 200 MPa, and the polyphenol content was measured using the Folin-Ciocalteu method. The results were 4.98 GAEmg / 100gFW without high-pressure treatment, 5.07 GAEmg / 100gFW with 100 MPa, and 5.36 GAEmg / 100gFW with 200 MPa. It was therefore clear that high-pressure treatment of 200 MPa or higher was effective. Therefore, treatment at 200 MPa was subsequently performed.

[0132] 420 mL of black glutinous rice bran extract was added to 300 g of raw rice (a mixture of partially milled ultra-hard rice, partially milled Okunomurasaki rice, and partially milled Koshihikari rice in a mass ratio of 4:4:2). The black glutinous rice bran extract was prepared by extracting black glutinous rice bran (0.05 g / mL) with a 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0133] Next, rice was cooked under the following conditions.

[0134] A: Cooked rice with black glutinous rice bran extract B: Cooked in water C: Cooked rice with 6g of rice bran extract and rice bran oil added D: 15g of black glutinous rice bran and 6g of rice oil were added directly to the rice and cooked in water. E: After high pressure treatment, cooked under the same conditions as above A. The high-pressure treatment was carried out by sealing the raw rice and black glutinous rice bran extract in a plastic tray using a high-pressure treatment device manufactured by High Pressure Support, at a treatment temperature of 50°C for 15 minutes of pressure increase, 10 minutes at a constant pressure of 200 MPa, and 15 minutes of pressure decrease. After high-pressure treatment, the tray was removed and the rice was cooked at normal pressure.

[0135] After cooking, all cooked rice samples were kept at 25°C for 2 hours, and then the physical properties of the cooked rice were measured using a tensipresser.

[0136] The results are shown in Table 14. Compared to Comparative Example B (rice cooked in water), Example A had the same hardness, but significantly more adhesion and stickiness, and had a better taste. Example C, which was cooked under the same conditions as Example A but with rice oil added during cooking, had even less stickiness than Comparative Example B. Example D, in which the same amount of black rice bran was added directly during cooking instead of the black rice bran extract, had less stickiness than Example B and was significantly inferior in physical properties to Example A. Example E, which was cooked with the same black rice bran extract as Example A and further subjected to high-pressure treatment before cooking, had less hardness and firmness than Example A, and more adhesion and stickiness, resulting in cooked rice with the best taste.

[0137] [Table 14]

[0138] Photographs of the cooked rice of Comparative Example B and Invention Example E, and the pigment extract of these cooked rice (40% aqueous methanol solution containing 0.5% trifluoroacetic acid) are shown in Figure 7. As is clear from Figure 7, Example E, which was prepared by blending partially milled black rice and cooking it after high-pressure treatment, showed that the high-pressure treatment penetrated more thoroughly from the surface to the interior of the partially milled brown rice, resulting in significantly darker colors of the cooked rice and extract. [Example]

[0139] (The health benefits of partially milled black rice cooked after high-pressure treatment) Black rice-blended cooked rice treated in the same manner as in Example 15 was freeze-dried using a freeze dryer FD-1000 manufactured by Tokyo Rikakikai Co., Ltd., and its antioxidant activity and β-secretase inhibitory activity were measured. The antioxidant activity was measured using a microplate reader based on the ORAC value measured using Trolox, and the β-secretase inhibitory activity was measured using the SensoLyte 520 β-secretase Assay Kit (Cosmo Bio).

[0140] As a result, as shown in Table 15, Examples A, C, and E of the present invention had significantly stronger antioxidant and β-secretase inhibitory activities than Comparative Example B, and also had a higher content of resistant starch.

[0141] [Table 15] [Example]

[0142] (Bread made by adding rice flour to wheat flour and using red non-glutinous rice bran extract for water addition) Koshihikari rice was used as the raw material. It was cooked in an electric rice cooker under standard conditions, then dried at 60°C for 6 hours. It was then coarsely crushed in a coffee mill and finely ground in a UDY cyclone mill to prepare pregelatinized rice flour. 62.5 g of this rice flour was mixed with 187.5 g of strong wheat flour (Nisshin Seifun's Camellia brand), and mixed with 10 g of commercially available rice oil, 17 g of sugar, 6 g of skim milk, and 5 g of salt. Bread was made using the straight method in a Panasonic home bread maker (SD-BH103). While 195 mL of water was added during bread making, bread was also made using pure water and rice bran extract for comparison. The rice bran extract was prepared by extracting commercially available waxy red rice (produced in Nagano Prefecture) (0.05 g / mL) with a 0.5% DK-ester (Dai-ichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0143] As a result, as shown in Figure 8, the bread-making properties were significantly better when red rice bran extract was added (right) than when pure water was added (left). [Example]

[0144] (Bread made with pregelatinized rice flour and water using rice bran extract for color) Various types of bread A to M were produced using the same production method as in Example 17, except for the conditions below. Note that, as in Example 17, 25% pregelatinized Koshihikari rice flour was added to breads B to M, except for bread A.

[0145] A is a comparative example, in which 100% strong wheat flour (Nisshin Flour Milling's Camellia) was used without adding pregelatinized rice flour, and pure water was used for hydration.

[0146] B: 75% strong wheat flour, 25% pregelatinized rice flour, and pure water were used for the hydration during bread making. The pregelatinized rice flour was prepared by cooking polished Koshihikari rice, freeze-drying it, and then grinding it.

[0147] Like B, C was made by adding 25% pregelatinized rice flour derived from the same Koshihikari cooked rice to 75% strong wheat flour, and the water added during bread making was a rice bran extract obtained by extracting Koshihikari rice bran (0.05 g / mL) with a 0.5% DK-ester (Dai-ichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0148] Like B, D was made by adding 25% pregelatinized rice flour derived from the same Koshihikari cooked rice to 75% strong wheat flour, and the water added during bread making was a rice bran extract obtained by extracting red rice bran (0.05 g / mL) with a 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0149] Like B, E was made by adding 25% pregelatinized rice flour derived from the same Koshihikari cooked rice to 75% strong wheat flour, and the water added during bread making was a rice bran extract obtained by extracting red rice glutinous rice bran (0.05 g / mL) with a 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0150] Like B, F was made by adding 25% pregelatinized rice flour derived from the same Koshihikari cooked rice to 75% strong wheat flour, and the water added during bread making was a rice bran extract obtained by extracting black rice bran (0.05 g / mL) with a 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0151] Like B, G was made by adding 25% pregelatinized rice flour derived from the same Koshihikari cooked rice to 75% strong wheat flour, and the water added during bread making was a rice bran extract obtained by extracting black rice glutinous rice bran (0.05 g / mL) with a 0.5% DK-ester (Daiichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0152] Like B, H was made by adding 25% pregelatinized rice flour derived from the same Koshihikari cooked rice to 75% strong wheat flour, and the water added during bread making was a rice bran extract obtained by extracting ultra-hard rice bran (0.05 g / mL) with a 0.5% DK-ester (Dai-ichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0153] I, like B, was made by adding 5% black rice bran to 75% strong wheat flour and a three-type partially milled rice blend (black non-glutinous rice: extra-hard rice: koshihikari = 4:4:2) as pregelatinized rice flour, and then cooking the mixture. After that, 25% of the freeze-dried powder was added and bread was made, and tap water was used for the hydration during the bread making process (comparative example).

[0154] Like B, J was made from 75% strong wheat flour and a pregelatinized rice flour containing a mixture of three types of partially milled rice (black non-glutinous rice: extra-hard rice: koshihikari = 4:4:2), to which 5% black rice bran was added. The mixture was then cooked and 25% freeze-dried powder was added to make bread. For hydration during bread making, a rice bran extract was used, which was obtained by extracting red rice bran (0.05 g / mL) with a 0.5% DK-ester (Dai-ichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0155] Like B, K was made by adding 5% black rice bran to a mixture of three types of rice (black non-glutinous rice: extra-hard rice: koshihikari = 4:4:2) of regular brown rice (not partially milled) as pregelatinized rice flour to 75% strong wheat flour, and then adding 25% of the freeze-dried powder after mixing and cooking. For the hydration during bread making, a rice bran extract was used, which was obtained by extracting red rice bran (0.05 g / mL) with a 0.5% DK-ester (Dai-ichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0156] Like B, L was made by adding 5% black rice bran to 75% strong wheat flour and a three-type rice blend (black non-glutinous rice: extra-hard rice: koshihikari = 4:4:2) of germinated brown rice, and cooking the mixture. 25% of the freeze-dried powder was then added and bread was made. For hydration during bread making, a rice bran extract was used, which was obtained by extracting red rice bran (0.05 g / mL) with a 0.5% DK-ester (Dai-ichi Kogyo Seiyaku: F-10) aqueous solution at 50°C for 1 hour.

[0157] Like B, M was made from 75% strong wheat flour and 25% of the pregelatinized rice flour, which was made by adding 5% black rice glutinous rice bran to germinated brown rice with giant germ rice, cooking it, freeze-drying it, and powdering it. The hydration used during the bread-making process was a rice bran extract obtained by extracting red rice non-glutinous rice bran (0.05 g / mL) with a 0.5% aqueous solution of DK-ester (Dai-ichi Kogyo Seiyaku: F-10) at 50°C for 1 hour.

[0158] FIG. 9 shows cross-sectional photographs of various types of bread obtained by baking.

[0159] The crumbs from each type of bread were then cut into squares 1cm thick and 2cm long, and the "hardness," "firmness," "adhesion," "stickiness," "adhesion / hardness," and "stickiness / firmness" were measured using a Taketomo Electric Tensipresser.

[0160] The results are shown in Table 16. C, E, F, G, and M were soft, B and D were medium, A, I, and J were relatively hard, A, C, F, H, and M were very sticky and sticky, and B, D, G, and I were weakly sticky. In terms of the physical properties of the bread, the breads of the various examples of the present invention were comparable to the breads of the comparative examples A and B, and were shown to be fully edible.

[0161] [Table 16]

[0162] Next, the above-mentioned various breads were stored at 6°C for 24 hours, and the physical properties after aging were measured using a tensipressor.

[0163] The results are shown in Table 17. Normally, bread hardness increases due to staling, but compared to the comparative example B, all of the inventive examples except J showed a lower rate of increase in hardness than B, demonstrating that staling during storage was suppressed.

[0164] [Table 17]

[0165] Furthermore, to examine the antioxidant properties of the various breads, the ORAC values ​​were measured. The results are shown in Table 18. Compared to Comparative Examples A and B, Examples C to J, except for H, all of the inventive examples C to J had increased H-ORAC values, with J to M showing particularly significant increases. The L-ORAC values ​​for all samples, including Sample H, were either the same as or increased compared to the comparative examples, with L and M showing significant increases.

[0166] This demonstrates that the antioxidant properties of bread made using black rice bran extract or red rice bran extract are significantly enhanced.

[0167] [Table 18] [Example]

[0168] (Rice cooked with both rice bran extract and rice bran extract residue added) Black non-glutinous rice, extra-hard rice, and regular rice (99% yield) were mixed in a weight ratio of 4:4:2 to make 450 g. A total of 13.5 g of freeze-dried powder of black rice bran extract prepared as in Example 13 and powder obtained by drying the extract residue at 60°C for 6 hours were added, and the mixture was packed into a pressure-resistant plastic tray and sealed. The mixture was subjected to high-pressure treatment at 200 MPa as in Example 15, Section E, after which water was added to 1.4 times the weight of the rice (dry matter) and the mixture was cooked. As a comparative example, cooked rice was prepared using 100% regular rice as the starting material, but without the addition of bran extract or extract residue, and subjected to high-pressure treatment and cooking. Photographs of both samples are shown in Figure 10, and their compositions are listed in Table 19. Compared to the comparative example, the inventive example was high in protein and minerals, had approximately 30 times the dietary fiber, contained 10.6 mg / 100 g of anthocyanins, which were not present at all in the comparative example, and contained approximately 14 times the amount of gamma-aminobutyric acid (GABA), which has been reported to have a stabilizing effect on the mind, compared to the comparative example. From these points, the inventive example was considered to be extremely promising in terms of its indigestibility and dementia prevention effects.

[0169] [Table 19]

[0170] Unless units are specified, the values ​​indicate the content ratio (%) per 100 g of sample.

[0171] The physical properties of cooked rice were measured using a tensipresser after cooking and then storing at 25°C for 2 hours, and the results are shown in Table 20. The examples of the present invention were significantly harder and less sticky than the comparative examples, and were expected to have an effect of suppressing postprandial blood glucose rise.

[0172] [Table 20]

[0173] Additionally, the results of measuring antioxidant activity (ORAC value) are shown in Table 21. Compared to the comparative example, the examples of the present invention have significantly stronger water-soluble and fat-soluble antioxidant activity, and are expected to have a preventive effect against lifestyle-related diseases, particularly an anti-dementia effect.

[0174] [Table 21] [Example]

[0175] (Antioxidant properties of rice bran and freeze-dried rice bran extract) Koshihikari, black rice, and extra-hard rice were milled to a 90% yield using a grinding rice mill to prepare bran. The extracts (5% bran by mass) extracted from each type of bran with 0.5% sucrose fatty acid ester (Dai-ichi Kogyo Seiyaku: DK Ester F-160) at 42°C for 17 hours were freeze-dried. The antioxidant activity of the extracts is shown in Table 22. The H-ORAC value, an indicator of water-soluble antioxidant activity, was 1.3 to 3.8 times higher for the 5% bran extract from Koshihikari and the 5% bran extract from extra-hard rice compared to the original bran, while the 5% bran extract from black rice glutinous rice showed a value slightly higher than the original bran. The L-ORAC value, an index of fat-soluble antioxidant activity, was 1.7 times higher in the 5% Koshihikari bran extract than in the original bran, the 5% extra-hard rice bran extract showed a slightly lower value than in the original bran, and the 5% black rice glutinous rice bran extract showed a slightly higher value than in the original bran. All three types also showed higher total ORAC values ​​than in the original bran.

[0176] [Table 22] [Example]

[0177] (Example of a beverage made from rice bran extract) As shown in Figure 3 of Example 8, the black rice bran extract exhibited a good wine-red color. Based on this, various beverages were produced as prototypes.

[0178] As an example, cooked rice prepared in the same manner as sample number 1 in Example 2, consisting of a mixture of three types of rice (black rice, extra-hard rice, and Koshihikari rice) (4:4:2), was freeze-dried using a Tokyo Rikakikai FD1000 freeze dryer, and the resulting dried product was powdered using a coffee mill and a cyclone mill to prepare a dried sample, which was then subjected to enzyme treatment in the following steps.

[0179] 100 ml of purified water was added to 10 g of dried sample, and the pH was adjusted to 2 with 1N hydrochloric acid. 100 mg of pepsin (Sigma-Aldrich) was then added and the mixture was allowed to react at 37°C for 4 hours. Next, the pH was adjusted to 8 with 1N NaOH, and 100 mg of pancreatin (Sigma-Aldrich) was added. The mixture was then allowed to react at 37°C for 18 hours. Finally, the reaction was terminated by boiling at 100°C for 10 minutes, and the mixture was filtered through a filter cloth to obtain a clear rice beverage.

[0180] As it is, the black rice polyphenols give the beverage an astringent taste, but by adding 5% or more of mandarin orange juice, which is mainly fructose and has a weak effect on raising blood sugar after meals, the astringency of the beverage is suppressed, and the sweetness and aroma are increased, resulting in a rice beverage that is expected to have multiple functions, including the postprandial blood sugar raising effect of the black rice pigment polyphenols and antioxidant properties.

[0181] To improve the astringency, it was possible to use not only mandarin juice but also a variety of other fruit juices such as apple juice, grape juice, and pineapple juice.

[0182] [summary] Brown rice contains about 3% lipids, and the functionality of rice oil has been reported to include antioxidant properties, immune-stimulating properties, and cholesterol-lowering effects. "Koshihikari" had about 1.2 times more linoleic acid than other varieties. "Okunomurasaki" and "Super Hard Rice" also had about 1.1 times more oleic acid than other varieties, and "Black Glutinous Rice" had about 1.2 to 1.6 times more alpha-linolenic acid than other varieties, and it was expected that these combinations would improve functionality.

[0183] Based on the evaluation of the physicochemical properties and functionality of partially milled mixed cooked rice, further investigations were conducted to enhance the functionality of the mixed cooked rice. Specifically, when 0.5% DK-ester was added to black rice glutinous rice and extracted at 50°C, high anthocyanin content, ORAC value, and β-secretase inhibitory activity were observed. Furthermore, partially milled brown rice "Oku no Murasaki" cooked with this extract and mixed cooked rice also showed high anthocyanin content and ORAC value. However, physical properties such as adhesion and stickiness were reduced, posing a challenge for improvement. However, by blending three types of rice and cooking using black rice bran extract as the cooking liquid, the appearance and stickiness of cooked rice were improved, and cooked rice with significantly increased antioxidant capacity was obtained.

[0184] Furthermore, we investigated whether the β-secretase inhibitory activity was due to the pigment component anthocyanin in black rice and brown rice, or to rice lipids. As a result, we found that the 70% ethanol extract exhibited inhibitory activity 1.6 to 7.4 times higher than the hexane extract, indicating that the inhibitory activity was due to pigments such as anthocyanin.

[0185] In the present invention, it was discovered that using pigmented rice bran extract in processes such as rice cooking, bread making, and noodle making can result in good taste and improved health functionality. However, it was also discovered that adding pigmented rice bran extract residue also adds insoluble dietary fiber and high molecular weight polyphenols, resulting in processed products with even improved functionality, although the taste is slightly inferior. [Industrial Applicability]

[0186] Since the Ministry of Agriculture, Forestry and Fisheries launched the New Trait Rice Project in 1989, various new trait rice varieties with different shapes and characteristics have been developed, such as high-amylose rice, low-amylose rice, giant germ rice, fragrant rice, and pigmented rice.

[0187] Rice bran also contains various functional ingredients such as dietary fiber, vitamin E, and gamma-oryzanol, and is also high in lipids, so rice bran and brown rice have been considered effective in maintaining and improving health functions.

[0188] Japan is currently facing a super-aging society, with lifestyle-related diseases such as diabetes, high blood pressure, and kidney disease on the rise, and national medical expenses exceeding 40 trillion yen per year. Furthermore, as the aging population progresses, the number of dementia patients, primarily Alzheimer's disease, is also increasing, and in addition to the development of treatments and drugs for lifestyle-related diseases and dementia, there are high hopes for dietary prevention.

[0189] In light of the above background, the present invention focuses on new rice traits that are expected to have functional properties, particularly pigmented rice such as black rice and red rice, and extra-hard rice. By adding an extract of pigmented rice bran to brown rice or processed brown rice products of this type and cooking or processing them, we provide a technology for producing cooked rice or processed rice foods that have the combined functions of preventing diabetes by suppressing postprandial blood glucose increases and preventing the onset of dementia by providing antioxidant properties and inhibiting β-secretase activity.

[0190] By putting this technology into practical use, it will be possible to develop cooked rice and processed rice foods that are expected to have the combined effect of preventing diabetes and dementia, and it is expected that health will be maintained and improved through food.

Claims

1. This method for producing functional processed rice foods comprises an extraction step in which components contained in the rice bran of pigmented rice are extracted with an aqueous solution of sucrose fatty acid ester to obtain an extract, and a processing step in which the extract obtained by this extraction step is used to obtain a processed rice food.

2. 2. The method for producing a functional processed rice food according to claim 1, wherein the pigmented rice is black rice or red rice.

3. 3. The method for producing a functional processed rice food according to claim 1 or 2, wherein the processed rice food is cooked rice, and the raw rice for the cooked rice is black rice and / or extra-hard rice.

4. 3. The method for producing a functional processed rice food according to claim 1, wherein the processed rice food is any one of cooked rice, bread, noodles, confectionery, and beverages.

5. 5. The method for producing a functional rice processed food according to claim 4, wherein the raw material rice for the rice processed food is brown rice, partially milled brown rice, or germinated brown rice.

6. 6. The method for producing a functional processed rice food according to any one of claims 1 to 5, characterized in that in the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 3 to 16 in a ratio of 1 to 20% by mass, and the solution is soaked at a temperature of 30 to 80°C for 10 minutes to 24 hours, after which solid matter is removed to obtain the extract.

7. 6. A method for producing a functional rice processed food according to any one of claims 1 to 5, characterized in that in the extraction step, rice bran obtained by polishing waxy black rice or waxy red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13 in a proportion of 5 to 20% by mass, the solution is soaked at a temperature of 40 to 60°C for 30 minutes to 18 hours, and then solid matter is removed to obtain the extract, and in the processing step, 100 to 2000% by mass of the extract is added to raw rice blended with 20% or more by mass of pigmented brown rice or processed brown rice products and extra-hard brown rice or processed brown rice products, and the resulting mixture is cooked.

8. 6. A method for producing a functional processed rice food according to any one of claims 1 to 5, characterized in that in the extraction step, rice bran obtained by polishing waxy black rice or waxy red rice to a polishing yield of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13 in a proportion of 5 to 20% by mass, and the solution is soaked at a temperature of 40 to 60°C for 30 minutes to 18 hours, after which solid matter is removed to obtain an extract, and in the processing step, the processed rice food is obtained using the extract and raw material rice blended with 20% or more by mass of pigmented brown rice or a processed brown rice product, and 20% or more by mass of extra-hard brown rice or a processed brown rice product.

9. 6. A method for producing a functional processed rice food according to any one of claims 1 to 5, characterized in that in the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 3 to 16 in a proportion of 1 to 20% by mass, and the solution is soaked at a temperature of 30 to 80°C for 10 minutes to 24 hours, after which solid matter is removed to obtain the extract; and in the processing step, 100 to 2000% by mass of the extract is added to raw rice blended with 5 to 60% by mass of pigmented brown rice or a processed brown rice product, and the rice is subjected to a high-pressure treatment at 200 MPa or more and then cooked.

10. 6. A method for producing a functional processed rice food according to any one of claims 1 to 5, characterized in that in the extraction step, rice bran obtained by polishing waxy black rice and / or waxy red rice to a polishing yield range of 85 to 95% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 6 to 13 in a ratio of 5 to 20% by mass, and the solution is soaked at a temperature of 40 to 60°C for 30 minutes to 24 hours, and then the extract and solid matter are obtained by filtration and / or centrifugation, and in the processing step, the processed rice food is obtained using raw material rice blended with pigmented brown rice and / or processed brown rice products and extra-hard brown rice and / or processed brown rice products in proportions of 20% by mass or more each, the extract, and the solid matter.

11. 6. A method for producing a functional processed rice food according to any one of claims 1 to 5, characterized in that in the extraction step, rice bran obtained by polishing black rice or red rice to a polishing yield of 85 to 99% by mass is added to an aqueous sucrose fatty acid ester solution having an HLB of 3 to 16 in a proportion of 1 to 20% by mass, and the solution is soaked at a temperature of 30 to 80°C for 10 minutes to 24 hours, and the solid matter is then separated to obtain the extract and the solid matter; and in the processing step, 100 to 2000% by mass of the extract and 0.5 to 10% by mass of the solid matter are added to raw rice blended with pigmented rice in a proportion of 5% to 60% by mass, and the rice is subjected to a high-pressure treatment of 200 MPa or more and then cooked.

12. The method for producing a functional processed rice food according to any one of claims 1 to 11, characterized in that pigmented rice with a milling yield of 95% or more is used in the processing step.

13. 13. The method for producing a functional processed rice food according to any one of claims 1 to 12, characterized in that the processed rice food obtained in the processing step has a postprandial blood glucose rise suppression function due to its indigestibility, antioxidant properties, and dementia prevention function due to its β-secretase inhibitory activity.

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