Rice-derived composition and method for producing the same

Abstract

To provide a rice-derived composition containing a nutrient component at a relatively high concentration, the nutrient component including an unknown component present in brown rice, and being highly palatable.SOLUTION: A rice-derived composition, which is a composition constituted by components derived from brown rice, includes: in dry weight in which a water content of the composition is 13 wt.%, (1) vitamin E of 13 mg or more per 100 g; (2) niacin of 35 mg or more per 100 g; and (3) phytic acid of 4000 mg or more per 100 g.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a rice-derived composition and a method for producing the same.

Background Art

[0002] Brown rice is obtained by removing the husk from paddy, which is the seed of rice, and has been used for food, feed, brewing, etc. since ancient times.

[0003] The structure of brown rice is shown as in FIGS. 2 and 3, which are enlarged views of the dotted line portion A of the brown rice 10 in FIG. 1. In FIG. 2, the upper layer is the surface portion of the brown rice, and it becomes the deep layer portion of the brown rice toward the lower layer (central portion). As shown in FIG. 2, it is known that brown rice has an epidermis 21, a pericarp 22, a seed coat 23, an aleurone cell layer 24, and a sub-aleurone cell layer 25 in order from the surface portion of the brown rice, and the central portion is composed of an endosperm (starch cell layer) 26. From the epidermis 21 to the aleurone cell layer 24 is also called the bran layer. Also, the epidermis 21 is also called a wax layer composed of a wax-like waterproof layer so that it does not easily germinate. However, according to some documents, there is also a theory that the aleurone cell layer 24 belongs to the endosperm and does not enter the bran layer. However, the inventors of the present invention have the view that the aleurone cell layer 24 does not belong to the endosperm because it does not contain any starch.

[0004] Also, FIG. 3 shows the layer structure in the germ region of brown rice. The germ 50 present in the head H of the brown rice is composed of a surface layer portion 52 of the germ, a main portion 53 of the germ, and a germ basal portion 54 including a germ disk 54a of the germ in order from the surface portion thereof. And the germ disk 54a is adhered to the crushed cell group 55 of the endosperm 26.

[0005] Rice bran is produced as a by-product when producing white rice by polishing brown rice. That is, rice bran is mainly composed of dust (not shown) adhering to the epidermis 21 removed when polishing the brown rice 10, the epidermis 21, the pericarp 22, the seed coat 23, the aleurone cell layer 24, the sub-aleurone layer 25, the germ 50, and the adhesion portion with the germ disk 54a of the crushed cell group 55 on the endosperm side.

[0006] Rice bran is known to be rich in a wide variety of nutrients. For example, in addition to vitamins, it contains beneficial components for living organisms such as gamma-oryzanol, gamma-aminobutyric acid (GABA), ferulic acid, phytic acid, inositol, anthocyanins, polyphenols, minerals, proteins, and dietary fiber. For this reason, rice bran has traditionally been used for pickling (rice bran beds), fertilizer, and animal feed, but in recent years in particular, there has been a surge in the development of foods, supplements, pharmaceuticals, and cosmetics that utilize the components contained in rice bran.

[0007] For example, a method for producing LPS (lipopolysaccharide)-containing rice bran extract is known, characterized by comprising a primary step of soaking and swelling rice bran in water for 8 to 10 hours, a secondary step of heating and stirring at 90 to 100°C for 40 to 50 minutes, and a tertiary step of micronizing with a mixer for 3 to 4 minutes and then filtering (Patent Document 1).

[0008] For example, a method for producing a rice bran fermented beverage is known, characterized by adding 3-20% of sake, sake lees, sake koji, etc., as a fermentation catalyst to rice bran, and fermenting it with fermentation bacteria such as sake, sake lees, and sake koji (Patent Document 2).

[0009] For example, there is a rice bran fermentation composition obtained by fermenting an emulsified liquid of rice bran with lactic acid bacteria and yeast, or propionic acid-producing bacteria, or lactic acid bacteria, yeast, and propionic acid-producing bacteria (Patent Document 3).

[0010] For example, a physiologically active composition obtained by extracting fermented rice bran with a polar solvent has been proposed (Patent Document 4).

[0011] For example, a method for producing a seasoning liquid is known, characterized by mixing 50 to 300 parts by weight of water and 0.3 to 5 parts by weight of enzyme with 100 parts by weight of skin bran, reacting the enzyme contained in the resulting mixture to decompose the skin bran components and obtain a seasoning liquid (Patent Document 5).

[0012] Furthermore, a cyclic AMP phosphodiesterase inhibitor is known that contains a pigmented rice or an extract of its bran as an active ingredient, which has cyclic AMP phosphodiesterase inhibitory activity (Patent Document 6).

[0013] Other reported findings include the effect of starch-degrading enzymes in the outer edge of rice endosperm on reducing sugar production (Non-Patent Literature 1), and the functionality of ferulic acid and other substances contained in rice bran (Non-Patent Literature 2). [Prior art documents] [Patent Documents]

[0014] [Patent Document 1] Japanese Patent Publication No. 2018-174905 [Patent Document 2] Japanese Patent Publication No. 2005-261407 [Patent Document 3] Japanese Patent Publication No. 2010-124739 [Patent Document 4] Japanese Patent Publication No. 2002-265377 [Patent Document 5] Japanese Patent Publication No. 2016-135118 [Patent Document 6] Japanese Patent Publication No. 2001-163796 [Non-patent literature]

[0015] [Non-Patent Document 1] "Activity of starch-degrading enzymes in rice soaking and differences between varieties and production areas," Journal of the Japanese Society for Food Science and Technology, Vol. 61, No. 6 (June 2014) [Non-Patent Document 2] "Functionality of Rice Bran-Containing Components and its Improvement," Journal of the Japan Society for Food Science and Technology, Vol. 59, No. 7 (July 2012) [Overview of the project] [Problems that the invention aims to solve]

[0016] However, conventional technologies related to rice bran basically assume the use of all parts of the rice bran except the endosperm, so when consumed, the characteristic astringency and bitterness of rice bran significantly reduces palatability. Although health foods derived from rice bran are sold, none of these products have become widely popular. The reason for this is that they do not offer significant health benefits, and their unique astringency, bitterness, and bran-like smell make them unappealing in terms of taste (palatability). For example, pickled rice bran and rice oil extracted only from the fat are also sold commercially, but for the same reasons mentioned above, consumers tend to avoid them.

[0017] Moreover, if the entire rice bran is used, there are not only issues with dust contamination but also with pesticide residues. While most domestically produced brown rice these days has very few pesticide residues, occasionally there are grains with small amounts of residue, and it is not practical to individually test and discard them. Even if dust or pesticides are present, they remain only on the surface of the brown rice and not elsewhere. While it is not possible to ingest pesticides from white rice or even brown rice with the outer layer removed, it cannot be said with certainty that there is absolutely no risk of ingesting pesticide residues from rice bran directly or from products made from it.

[0018] On the other hand, there are methods to extract specific components from rice bran by performing solvent extraction and separation processes, but in addition to the risk of toxicity from the solvents used, there is a possibility that known or unknown useful components may be removed during the extraction process. Moreover, as mentioned above, even if extraction is performed, the problems of the characteristic astringency, bitterness, and bran smell of rice bran cannot be completely eliminated.

[0019] From the above perspective, extracting the beneficial components of rice bran at high concentrations without losing any of them, while simultaneously eliminating the astringency, bitterness, and bran-like smell characteristic of rice bran to achieve good palatability, are contradictory goals, and it is considered difficult to achieve both.

[0020] Therefore, the main object of the present invention is to provide a rice-derived composition that contains nutritional components, including unknown components present in brown rice, at a relatively high concentration and has good palatability.

Means for Solving the Problems

[0021] As a result of intensive studies in view of the problems of the prior art, the present inventor has found that, instead of using all of the rice bran, specific parts of brown rice, namely, a) a group of substances constituting a specific layer above (the surface side) the endosperm, which is the boundary part between the bran layer and the endosperm in brown rice, and b) a group of substances present at the boundary between the germ and the endosperm, are selectively taken out and aged, whereby the above object can be achieved, and the present invention has been completed.

[0022] That is, the present invention relates to the following rice-derived composition and a method for producing the same. 1. A composition composed of components derived from brown rice, wherein, in the dry weight when the water content of the composition is 13% by weight, the following components: (1) Vitamin E: 13 mg or more per 100 g, (2) Niacin: 35 mg or more per 100 g, and (3) Phytate: 4000 mg or more per 100 g A rice-derived composition characterized by containing the above components. 2. The rice-derived composition according to item 1 above, further containing 1200 μg or more of lipopolysaccharide (LPS) per 100 g. 3. The following components per dry weight with a water content of 13%: (1) Glucose: 0.5 g or more per 100 g, (2) γ-Aminobutyric acid (GABA): 45 mg or more per 100 g, and (3) γ-Oryzanol: 150 mg or more per 100 g The rice-derived composition according to item 1 or 2 above, further containing the above components. 4. A method for producing a rice-derived composition, (1) When polishing brown rice, a step of collecting layer constituent components generated in all or a part of the range of a yield rate of 95 to 88%, (2) A step of preparing a mixture containing 100 parts by weight of the above component and 30 parts by weight or more of water. (3) A step of producing a matured product by maturing the mixture for a certain period of time, A method for producing a rice-derived composition characterized by containing the following: 5. The manufacturing method according to item 4, further comprising the step of drying the matured product. 6. The manufacturing method according to item 4 or 5, comprising a step of polishing the brown rice evenly without uneven peeling from the surface during milling. 7. An oral composition comprising the rice-derived composition described in any of items 1 to 3 above. [Effects of the Invention]

[0023] The ultimate effect of the present invention is that, given the long-standing national crisis of ballooning medical expenses endangering the nation's finances, it is expected that the present invention, developed based on the finding that at least a portion of the causes of serious illnesses or minor health problems affecting the majority of the population are due to a deficiency of an unknown nutrient found only in brown rice, can resolve the aforementioned national crisis. In other words, the ultimate objective of the present invention is to reduce medical expenses and improve the health of citizens suffering from illness.

[0024] First, let me explain the background of the above invention. Looking at Japan's medical expenses, as published by the Ministry of Health, Labour and Welfare as shown in Figure 7, medical expenses, which have reached approximately 50 trillion yen in recent years, decrease the further back in time you go, and are almost zero when you go back to around 1955. This suggests that something happened around 1955 that drastically changed the lives of all citizens, causing them to become unhealthy, which in turn led to the phenomenon of ballooning medical expenses.

[0025] Therefore, considering what brought about a major change in the lives of the Japanese people around 1955, it could be said that the spread of automobiles and the resulting lack of exercise among the public were contributing factors. However, what the inventor emphasizes as having had an even greater impact is that, around 1955, a new type of "jet-type" rice milling machine appeared, making it possible to increase the degree of polishing as desired, something that was not possible with older rice milling machines. In line with consumer needs, the degree of polishing gradually increased from the "incompletely polished rice" with a small amount of bran remaining until, as we see today, "over-polished rice" is on the market. As a result, people are unable to obtain all the nutrients contained in the bran, leading to a decline in the health of the people and an increase in sick people or so-called semi-sick people. However, looking back at history, this kind of "white rice disease" is not new; there are precedents in the past. Namely, the "Edo disease" that suddenly appeared in the Tokyo metropolitan area from the end of the Edo period to the Meiji era. At the time, healthy people from rural areas would fall ill when they moved to Edo (present-day Tokyo) and recover when they returned to their hometowns. This condition was considered endemic to Edo and was called "Edo sickness." During the Russo-Japanese War, "Edo sickness" accounted for the majority of deaths among army soldiers from illness, becoming a serious social problem that the government at the time took seriously. Dr. Umetaro Suzuki, an agricultural scientist, and his colleagues discovered that the cause of "Edo sickness" was a disease called "beriberi," which was a vitamin B1 deficiency caused by a diet of polished rice. As a result, the government encouraged the consumption of germinated brown rice.

[0026] In contrast, naval doctors had long before this had demonstrated that the cause of "Edo sickness" was white rice, by having soldiers eat white rice and other foods. They prohibited soldiers from eating white rice, and it is thought that the reason they were able to achieve a complete victory in the Battle of Tsushima against the Russian Baltic Fleet was that none of the naval soldiers contracted "Edo sickness" and were in excellent health.

[0027] Thus, although the "Edo disease" was a major incident at the time, the government at the time did not investigate the cause of its sudden appearance, even though there had been no previous cases of "Edo disease." It is regrettable that if they had pursued the possibility that the cause was the loss of important nutrients due to over-polishing of rice using the new "mixed sand milling method," the national crisis we face today could not have been avoided.

[0028] However, because the "Edo disease" subsided naturally, later generations have assumed that the reason for its demise was the widespread use of germinated brown rice, but this is contrary to the facts. This is because, as far as the inventor knows, during the 1930s when one of the inventors was a child, people ate white rice, not germinated brown rice, so there should have been people suffering from white rice disease, but no one contracted beriberi. This is because the white rice at that time was "incompletely polished rice with a small amount of bran remaining," which was produced after the mixed sand milling method was banned, and was not the pure white, over-polished rice we see today.

[0029] If that's the case, then there must be a completely different reason why the "Edo disease" ended. It is related to the sudden appearance of the "Edo disease," but the inventor is convinced that the root cause was the so-called "mixed sand milling method," invented by rice millers in Edo during the late Edo period. This method involved adding polishing sand to brown rice during milling, which made it easy to mill and produced delicious, pure white rice. This method spread rapidly, and people began consuming "over-milled rice," which not only was not fully milled rice, but had had all the nutrients in the brown rice completely removed. However, at the time, people raised concerns that "adding sand to mill rice is unsanitary, so stop it," and the aforementioned sand-mixing method was prohibited by ordinance. As a result, people were forced to revert to their original "incompletely polished rice," and thus the "Edo disease" came to an end. It is truly regrettable that if the cause of the "Edo disease" had been identified as the new rice milling method, the "sand-mixing milling method," and subsequently prohibited, today's national crisis would not have occurred, and the lessons of the "Edo disease" could have been learned.

[0030] After the aforementioned sand-mixing method was banned, the rice milling method reverted to the old-fashioned method. However, around 1955, a new type of rice milling machine called the "jet-blowing type" appeared, which differed from the "sand-mixing method" in that it allowed for arbitrary increases in the degree of milling. As a result, delicious, pure white "over-polished rice" became widespread, leading to the spread of the second wave of rice-related illnesses we see today. However, unlike in the Meiji era, the availability of side dishes increased around 1955, preventing beriberi caused by vitamin B1 deficiency like the "Edo disease." Nevertheless, the inventor hypothesizes that this has resulted in the diverse lifestyle-related diseases we see today. To verify the validity of this hypothesis, the inventor, who was originally sickly and often ridiculed as a "department store of illnesses," became the test subject and began to regularly consume rice that retained the deep bran layer's "aleurone layer," which was also delicious and environmentally friendly (hereinafter referred to as "aleurone-retaining rice"). Without changing anything else, and after he had forgotten that he was even conducting an experiment, he noticed improvements and cures of various illnesses such as diabetes and chronic sinusitis, turning the hypothesis into conviction. Upon learning of this fact, many of the applicant's employees also switched from the previously consumed over-polished white rice to "aleurone-retaining rice" in the company cafeteria and at home. Several years later, as shown in Figure 8, it was revealed that the medical expenses of the applicant's employees and their families were about half the national average, the Wakayama prefecture average, and the industry average, according to the "business establishment medical records" created by a public institution that tracks the medical expenses of companies nationwide. In addition, in later years, during a public verification of the "Wakayama Healthcare Platform" conducted as part of a project by the Ministry of Economy, Trade and Industry, it was confirmed that the same thing happened when several hundred employees and their families from two other companies in Wakayama Prefecture, in addition to the applicant in this application, actually consumed the "rice with residual aleurone layer" as a regular food. Moreover, in the case of those two companies, a summary of "basic health information of your business establishment" prepared by the aforementioned public institution (Figure 9) showed that medical expenses were significantly reduced compared to the year before they started consuming the "rice with residual aleurone layer." Therefore, it became clear that if people who regularly consume "highly polished white rice" switch to "rice with residual aleurone layer" as a regular or semi-regular food, medical expenses will decrease. However, something even more significant was discovered as a result.In other words, the inventor, despite having a long history of being sickly and having taken a balanced diet and comprehensive nutritional supplements to try and improve his health, and having made every effort to avoid nutritional deficiencies, did not see any improvement in the aforementioned illnesses. However, by regularly consuming "rice with a small amount of bran remaining," he found such health benefits. It was then that he realized for the first time that "rice bran" contains an "unknown component found only in rice bran" that is not found in a variety of other foods and comprehensive nutritional supplements, and that many people were suffering from illnesses caused by a deficiency of this "component found only in rice bran."

[0031] Let me reiterate the term "unknown component" here. In Japan, since 1950, the components of food have been published in the "Standard Tables of Food Composition in Japan." To this day, whenever a new component is discovered, it is added and revised, resulting in revised editions such as the "Fifth Revised Edition" and the "Seventh Revised Edition." While the previous "Fifth Revised Edition" had 36 component items, the number of component items in the subsequently published "Seventh Revised Edition" increased to 51, including biotin, and has been updated whenever a new component is discovered. As such, humanity still does not fully understand the components contained in food, and as mentioned above, it is not surprising that it has been discovered that there is an "unknown component found only in rice bran." In the past, brown rice was called "Koubei" and was a traditional Chinese medicine with the effect of "nourishing and strengthening," embodying the principle of food as medicine. However, due to human ignorance, the root of all this was that people consumed over-polished white rice, from which the essential nutrients had been removed. Therefore, if the public were to stop consuming over-polished white rice and instead regularly eat "rice with residual aleurone," which has lower processing costs than over-polished white rice, is delicious, and is also environmentally friendly, they would be freed from disease, and the country's medical expenses would decrease dramatically.

[0032] However, there remains a significant unresolved issue. That is, because people today are less active, it's unrealistic for them to eat as much rice as people in the past did. People in the past, like Kenji Miyazawa, apparently ate 4 go (about 13 bowls) of brown rice per day. Based on this, the ratio of brown rice to polished white rice is 100 to 88, meaning that people in the past consumed about 13 bowls of polished white rice along with 1.5 bowls of rice bran, thereby supplementing the various nutrients needed to maintain their health. Therefore, following this example should lead to increased vitality. However, unlike people in the past, people today, with their drastically reduced physical activity, simply cannot eat that much. Moreover, it's impossible to eat 1.5 bowls of rice bran, which is smelly and bitter. Incidentally, while regularly consuming "rice with residual aleurone layer" instead of highly polished white rice can provide some of the nutrients necessary for good health, even that will lead to excessive carbohydrate intake if eaten in excess. This inevitably results in eating less, and consequently, a deficiency in "components found only in rice bran" is unavoidable. However, rice bran, with its strong odor and bitter taste, is also unsuitable for consumption.

[0033] As a result of further diligent research by the inventors, they focused on the structure (layer composition) of brown rice itself, examined the substances in each layer, selectively collected layers within a specific range, and subjected them to a certain treatment. Unexpectedly, they discovered that not only were most of the nutrients present in higher concentrations than in rice bran, but a rice-derived composition with a subtle sweetness and aroma was also obtained, finally leading to the completion of the present invention.

[0034] In other words, according to the present invention, it is possible to provide a rice-derived composition that contains nutritional components, including unknown components present in brown rice, at a relatively high concentration, and that is also palatable.

[0035] The rice-derived composition of the present invention uses specific layers a) and b) as starting materials: a) the outer endosperm layer at the boundary between the bran layer and the endosperm of brown rice, and b) the boundary between the embryodisc and the endosperm. These starting materials consist of areas where various nutrients are concentrated when the brown rice embryo germinates, and contain all the nutrients of brown rice in a concentrated manner, with each nutrient present in the natural proportions found in brown rice. Furthermore, by fully maturing these layers, these nutrients are produced at a high rate. Therefore, even though the proportion of the matured specific layers a) and b) relative to brown rice is extremely small, it is possible to ingest nutrients equivalent to a large amount of brown rice nutrients, including "unknown nutrients contained only in rice bran," just like in the diet of people in the past. In addition, if there are any unknown components present, those can also be ingested. Consequently, especially if one regularly consumes "rice with residual aleurone layer," even a relatively small intake of the composition of the present invention, such as about 10g or less per adult per day (preferably around 3-6g), can be expected to contribute to health improvement.

[0036] Furthermore, the rice-derived composition of the present invention, even in its raw state (without cooking), not only lacks the distinctive astringency, bitterness, and bran-like odor of rice bran, but also has a subtle sweetness, making it easy to eat. In other words, it exhibits a level of palatability that was previously unimaginable from rice bran. For this reason, it can be eaten in its raw form without processing or cooking, and can also be used as an additive to ready-made foods such as bread and noodles to supplement their nutrition without degrading their original taste.

[0037] Furthermore, the method for producing the rice-derived composition of the present invention is characterized by maturation using enzymes contained in brown rice. Therefore, it does not require any extra microorganisms or other substances, and does not involve extraction or other processes. As a result, it is possible to produce a composition that maintains the maximum possible nutritional content despite being a relatively simple method.

[0038] The rice-derived composition of the present invention, possessing these characteristics, makes it possible to ingest the nutrients of rice bran, including "unknown components contained only in rice bran," in a natural form. This is expected to lead to improved tissue cell environment in the body, activation of metabolism, and further activation of immune function, ultimately contributing to health maintenance and promotion, disease prevention, and anti-aging. As a result, it can also significantly contribute to reducing Japan's medical expenses, which are currently a national crisis. Furthermore, since the rice-derived composition of the present invention also contains components that maintain the healthy function of natural immunity that protects the body from disease, it can also be expected to have a preventive effect against influenza viruses, which are prevalent every year, and the novel coronavirus infection (COVID-19) that spread from 2020 onwards. [Brief explanation of the drawing]

[0039] [Figure 1] This is a schematic diagram showing the appearance of brown rice. [Figure 2] Part A in Figure 1 is a schematic cross-sectional view showing the layer structure from the surface to the deepest part of the brown rice grain. [Figure 3] The section B (embryonic region) in Figure 1 is a schematic cross-sectional view showing the various parts of the germ and the layered structure from the surface to the deep layers of brown rice. [Figure 4] This is a schematic diagram of an example of a rice milling apparatus that can be used to produce the rice-derived composition of the present invention. [Figure 5] This is a schematic diagram showing a pressure-equalizing milling roll used in a single-pass rice milling machine. [Figure 6] This graph shows the results of the compositional analysis in Example 3. [Figure 7]The graph was created by the applicant based on the following data 1) to 3): 1) URL for national medical expenses published by the Ministry of Health, Labour and Welfare, https: / / www.mhlw.go.jp / toukei / saikin / hw / k-iryohi / 17 / index.html 2) URL for rice consumption published by the Ministry of Agriculture, Forestry and Fisheries, https: / / www.maff.go.jp / j / zyukyu / fbs / index.html https: / / www.e-stat.go.jp / stat-earch / files?page=1&layout=datalist&toukei=00500300&tstat=000001017950&cycle=8&year=20181&month=0&tclass1=000001032890&tclass2=0000011385033) Trends in the number of vehicles owned and produced published by the Ministry of Land, Infrastructure, Transport and Tourism URL, https: / / www.e-stat.go.jp / stat-search / files?page=1&layout=dataset&toukei=00600330&stat_infid=000031974570 [Figure 8] This figure shows the average medical expenses of employees and their families who regularly consume "deep-layered rice bran rice" at the applicant, as well as the average medical expenses for Wakayama Prefecture and the average for other companies in the same industry. [Figure 9] This graph shows the results of a comparison of medical expenses, created based on the "basic health information of each business establishment" in the public verification of the "Wakayama Healthcare Platform," which was conducted as part of a project by the Ministry of Economy, Trade and Industry. [Figure 10] In Test Example 2, the results of the visual observation of bread samples A to D are shown. [Modes for carrying out the invention]

[0040] 1. Rice-derived composition The rice-derived composition of the present invention (the present invention composition) is a composition composed of components derived from brown rice, wherein the dry weight of the composition with a water content of 13% by weight contains the following components: (1) Vitamin E: 13 mg or more per 100 g, (2) Niacin: 35 mg or more per 100 g, (3) Phytic acid: 4000 mg or more per 100 g It is characterized by including.

[0041] One of the characteristics of the present invention is that it is composed entirely of components derived from brown rice. More specifically, the present invention is composed of a substance produced by using all the components of a specific layer contained in brown rice as raw materials and maturing them with substantially only water, without adding anything else. Therefore, in the present invention, "components derived from brown rice" includes not only the substances originally contained in the above-mentioned specific layer of brown rice, but also substances produced or increased by the aforementioned maturation. Accordingly, components other than water and components derived from brown rice are substantially not included in the present invention's composition. A composition that includes components other than water and components derived from brown rice would fall under the category of orally ingested compositions as described below.

[0042] The "specific layer" contained in the brown rice mentioned above will be described in detail in "2. Method for producing rice-derived composition" below.

[0043] As described above, the composition of the present invention is characterized by being particularly rich in at least vitamin E, niacin, and phytic acid, in addition to the unknown components. Unless otherwise specified, the content of each component of the composition of the present invention is given when the water content of the composition of the present invention is 13%.

[0044] The composition of the present invention contains 13 mg or more of vitamin E per 100 g. Particularly, 13 to 40 mg / 100 g is preferred. Vitamin E has functions such as suppressing the production of lipid peroxides and maintaining healthy blood vessels, as well as suppressing the oxidation of LDL cholesterol in the blood. In this invention, the units "mg / 100g", "mg / 100g", and "μg / 100g" all indicate the content per 100 g of the composition of the present invention (the same applies hereinafter).

[0045] The composition of the present invention contains 35 mg or more of niacin per 100 g. Particularly, 42-55 mg / 100 g is preferred. Niacin functions as a coenzyme for oxidoreductases in energy metabolism and has the effect of promoting the functions of the circulatory system, digestive system, nervous system, etc.

[0046] The composition of the present invention contains 4000 mg or more of phytic acid per 100 g. Particularly, 4200 to 11000 mg / 100 g is preferred. Phytic acid has the function of promoting the absorption of vitamins, minerals, and other substances beneficial to the body, as well as facilitating the excretion of harmful substances.

[0047] Furthermore, the composition of the present invention preferably contains 1200 μg or more of lipopolysaccharide (LPS) per 100g of the composition, and more preferably 1500 to 2500 μg / 100g. LPS has recently attracted attention as an ingredient that activates macrophages in the human body, for example, and enhances functions such as infection defense, wound healing, metabolic regulation, and immune function.

[0048] Furthermore, it is desirable that the composition of the present invention contains specific amounts of glucose, γ-aminobutyric acid (GABA), and γ-oryzanol, as described below.

[0049] The composition of the present invention preferably contains 0.5 g or more of glucose per 100 g, and more preferably 1 to 3 g / 100 g.

[0050] The composition of the present invention preferably contains 45 mg or more of gamma-aminobutyric acid (GABA) per 100 g, and more preferably 50 to 250 mg / 100 g.

[0051] It is preferable that the composition of the present invention contains 150 mg or more of γ-oryzanol per 100 g, and more preferably 160 to 30 mg / 100 g.

[0052] In addition to these components, the composition of the present invention also contains components found in brown rice, rice bran, etc. To demonstrate the advantages of the composition of the present invention, Table 1 shows the components of the composition of the present invention (indicated by weight per 100g of the composition of the present invention; values ​​in parentheses indicate preferred ranges) along with the components of brown rice, white rice, and rice bran listed in the Japanese Food Standard Composition Table 2015 (7th Revised Edition).

[0053] [Table 1] (Note 1) Analysis values ​​from the Japan Food Research Laboratories. (Note 2) Analysis values ​​from the Japan Food and Oil Inspection Association. (Note 3) "Development and Utilization of a Method for Increasing 4-Aminobutyric Acid (GABA) in Rice," Takayo Saegusa, University of Tsukuba, 2016. (Note 4) "Wheat bran contains oryzanol-like components at a high concentration comparable to that of rice bran." National Agriculture and Food Research Organization (Note 5) "Agreement on the Examination of the Components of New Rice (Oryza sativa) Varieties: Major Nutrients and Anti-Nutritional Components of Food and Feed," February 2005, Japan Agricultural, Forestry and Fisheries Advanced Technology Industry Promotion Center (Note 6) Analytical values ​​measured by the applicant using the endotoxin test method (turbidimetric method) with lysate reagent. (Note 7) Analytical values ​​measured by the applicant using the GOPOD method with a glucose measurement kit manufactured by Megazyme.

[0054] The composition of the present invention can take the form of a powder, although this is not limited to that form. Its appearance is generally that of dry rice bran. The particle size of the composition of the present invention is similar to that of ordinary rice bran, and is usually in the range of 80 to 150 μm, but is not limited to this range.

[0055] The water content of the composition of the present invention can be appropriately adjusted within the range of 5 to 14% by weight, but is not limited to this range. For example, the composition of the present invention may be in the form of a liquid dispersed in water or another liquid.

[0056] 2. Method for producing rice-derived composition The rice-derived composition of the present invention can be suitably produced, for example, by the following method. That is, a method for producing a rice-derived composition, (1) A process (collection process) for collecting all or part of the layer components generated in the range of 95-88% of the yield when milling brown rice. (2) A step of preparing a mixture containing 100 parts by weight of the layer component and 30 parts by weight or more of water (mixture preparation step), (3) A process to produce a matured product by maturing the mixture for a certain period of time (maturation process), A method for producing a rice-derived composition characterized by containing can be suitably employed.

[0057] Collection process In the harvesting process, the layer components (components that make up the outer layer of brown rice) that are generated in all or part of the yield range of 95-88% during the milling of brown rice are collected.

[0058] In this invention, yield refers to the ratio of the weight of brown rice after the outer layer has been removed to the total weight of brown rice, and is also called the milling ratio. For reference, the yield of commercially available white rice is generally about 90%.

[0059] The structure of brown rice, which is the starting material, will be explained. Figure 1 shows the appearance of 10 brown rice grains, Figure 2 shows the layer structure of part A in Figure 1, and Figure 3 shows the layer structure of part B (germ region) in Figure 1.

[0060] A brown rice grain 10 consists of the following layers, in order from its surface (outside): the epidermis (wax layer) 21, the pericarp 22, the seed coat 23, the aleurone layer 24, the subaleurone layer 25, and the endosperm 26 (storage starch cell group) enclosed by them. In particular, in this invention, brown rice is classified into three parts: 1) the epidermis 21 formed by the wax layer, and the lower part 24a of the aleurone layer 24 which is rich in proteins, fats, and proteases, which are protein-degrading enzymes; thereby the upper layer, the "outer bran layer 27"; 2) the subaleurone layer 25 which has the characteristics of the aleurone layer 24 but also contains starch and is rich in oligosaccharides and α-amylase, a saccharifying enzyme that produces glucose; the "outer endosperm edge 28" which extends from the lower part 24a of the aleurone layer 24 to the surface layer 26a of the endosperm 26; and 3) the "endosperm 26" which is mainly composed of starch.

[0061] Figure 3 also shows the layered structure in the germ region. The germ 50 present in the head H of brown rice is composed of, from its surface outwards, the surface layer of the germ 52, the main part of the germ 53, and the germ base 54 which includes the germ blastodisc 54a. The blastodisc 54a is attached to the crushed cell group 55 of the endosperm 26.

[0062] In the harvesting process, among these components, (1) the "endosperm outer edge 28" consisting of the lower part 24a of the aleurone layer 24 adjacent to the front and back surfaces of the subaleurone layer 25 and the endosperm surface layer 26a adjacent to the endosperm side, and (2) the "main part" consisting of the main part 53 of the embryo, the blastodisc 54a and part or all (preferably all) of the crushed cell layer 55, excluding the surface layer 52 of the embryo which may have pesticide adhesion, and this can be harvested as a layer component (hereinafter, the layer constituting such a main part (a specific surface layer) will also be called a "specific layer"). In other words, in the harvesting process of the present invention, the components constituting the specific layer (in particular, all components constituting the specific layer) can be efficiently harvested as rice bran powder.

[0063] Generally, rice bran is a general term encompassing all parts removed during the milling of brown rice, and the characteristics of the bran layer, which is composed of the surface of brown rice, have not been given much consideration. However, according to the inventor's research, the main reason for the poor taste is not simply because it is rice bran, but because the components that cause astringency or bitterness, and even a bran-like smell, are contained in the "outer bran layer 27," which extends from the aleurone layer 24 to the epidermis 21, excluding the lower layer 24a of the aleurone layer 24.

[0064] In other words, the present invention has found that the group of substances constituting the outer endosperm 28, which is the boundary between the bran layer and the endosperm in brown rice, and the boundary between the blastodisc and the endosperm are not only rich in nutrients but also contain enzymes at a relatively high concentration. Furthermore, it has been found that the main reason why rice bran does not taste good is not simply because it is rice bran, but because the "outer layer of the bran layer 27," which causes astringency or bitterness, is mixed in with the rice bran, and the present invention selectively uses only specific parts of brown rice as raw materials. More specifically, excluding the "outer bran layer 27," which carries the risk of dust contamination and residual pesticides and is the cause of the astringent or bitter taste of rice bran, the "outer endosperm edge 28," which is the boundary between the bran layer and the endosperm of brown rice, and the broad boundary between the main part of the germ 53 and the endosperm 26 were used as the main materials to extract a group of substances that contain the nutrients of brown rice as they are and enzymes that have not been deactivated. It was found that the matured product is rich in glucose, oligosaccharides, amino acids, LPS, GABA, etc., and that the unique astringent taste, bitterness, or bran smell of rice bran is effectively reduced, and that it is sweeter than rice bran itself and easier to consume.

[0065] Thus, in this invention, unlike the bran layer, all the components constituting the specific layers below the bran layers (in particular, not only the aleurone layer which is rich in nutrients such as protein, starch, and their degrading enzymes proteases and α-amylase, but also the surrounding layers) are collected, as well as the boundary between the main part of the germ 53 and the endosperm 26, such as the embryonic disc 54a and the crushed cell layer 55, which are another specific layer. This allows for the extraction of nutrients from brown rice at a high concentration, and the matured product of all the obtained components can be provided as a delicious food.

[0066] In this invention, as described above, the "outer bran layer 27" and the outer germ layer 51 are peeled off from the surface of brown rice, and then a specific layer consisting of the aleurone layer and its vicinity (enzyme-containing rice-derived composition) remaining in the endosperm and the germ is collected, and further, these are aged to provide an oral intake composition that is free from the unique astringency, bitterness, or bran smell of rice bran, and is sweet and easy to consume.

[0067] The brown rice used as the starting material is not particularly limited, and any variety or origin can be used. Among these, it is preferable to use brown rice that has high α-amylase enzyme activity and a high LPS content. Therefore, fresh brown rice grown in fields rich in soil bacteria and that has not become stale is preferred. The inventors, who have 14 years of experience researching LPS, have discovered that some LPS has an effective immune-activating effect while others do not. For this reason, it is preferable to confirm whether the LPS used in the present invention is effective or not by conducting an immunoassay using mice.

[0068] As described above, in the harvesting process, when milling brown rice, the bran layer of the brown rice is evenly peeled off, and finally, the components (bran powder) generated in all or part of the yield range of 95-88% are harvested. This makes it possible to efficiently harvest the specific layer components of the present invention.

[0069] The term "all" refers to the layer components collected (by-products) across the entire range from a yield rate of 95% to a yield rate of 88%. The term "a portion of" refers to a portion of the layer components within the range from a yield rate of 95% to a yield rate of 88%. An example of collecting a portion would be to collect components from 93% to 90.5% within the above-mentioned 95% to 88% yield range.

[0070] The method for milling brown rice is divided into two stages, from the viewpoint of more reliably collecting within the above-mentioned yield range. In the first stage, it is preferable to gradually and evenly peel off the bran layer of the brown rice from the surface under conditions that do not cause uneven peeling. In other words, in the present invention, in order to separate the unpalatable components of the bran layer from the brown rice, avoid contamination as much as possible, and selectively collect specific layer components, it is important to mill the rice grains while removing an extremely thin layer from the entire surface without causing uneven peeling. Any rice milling apparatus that can gradually and evenly remove an extremely thin layer from the entire surface of the brown rice grains without causing uneven peeling can be used. For example, the rice milling method described in Japanese Patent No. 4708059 or a rice milling apparatus capable of performing it can be suitably used.

[0071] An example of such a rice milling apparatus is shown in Figure 4. This rice milling apparatus 40 consists of a first rice milling machine 14 that receives brown rice supplied from a brown rice storage tank 13 via a brown rice loading port 11 and a first elevator 12, a second rice milling machine 16 that receives partially milled rice with low whiteness from a second elevator 15, and a third rice milling machine 18 that receives partially milled rice with medium whiteness from a third elevator 17. It is desirable that the first rice milling machine 14, the second rice milling machine 16, and the third rice milling machine 18 are all friction-type rice milling machines. However, only the first rice milling machine 14 may be a grinding-type machine. The operating conditions for friction-type rice milling machines are not limited, but it is particularly desirable that they be operated at a high speed of 900 revolutions per minute or more.

[0072] Furthermore, while the configuration of each rice milling machine is not limited, it is preferable to use a rice milling and bran removal mesh tube whose inner surface has slightly fine irregularities, with the convex parts being lower and the surface being closer to smooth compared to conventional ones.

[0073] The first rice mill 14 of the rice milling apparatus 40 only slightly mills the brown rice, and the second rice mill 16 and third rice mill 18 both preferably have the following characteristics: 1) the inner surface of the milling and bran removal screen is almost smooth, 2) only a light load is applied to each rice mill, and 3) both are rotated at a high speed of 900 revolutions per minute or more. Furthermore, the load on the rice mills from the first to the third rice mill should be approximately the same. In short, in order to increase the degree of milling of the brown rice so that the yield of milled rice discharged from the third rice mill is 95% or slightly lower, it is preferable to increase the degree of milling as gradually as possible in each of the rice mills from the first to the third rice mill. Due to these actions, during milling, the bran layer is not scraped off thickly all at once or peeled off unevenly as in conventional methods. Also, the germ is not completely removed even at low yields, as is the case with conventional rice mills. Therefore, the partially polished rice discharged from any of the rice polishing machines up to the third rice polishing machine 18 is characterized by less uneven polishing compared to normal cases, and a higher degree of retention of the main part of the germ 53 or the embryonic disc 54a. Furthermore, the surface of the rice grains discharged from the third rice polishing machine 18 is completely covered by the lower part 24a of the aleurone layer 24, and even in the germ region, although the outer layer 52 of the main part 53 of the remaining germ 50 is almost completely removed, most rice grains retain their germ, and it is rare to find rice grains that do not retain their germ, but the degermination situation is almost different from that of ordinary polished rice.

[0074] Here, we will explain the shape of the germ 50 present in the head H of the brown rice grain. The germ 50 is located near the head H of the brown rice, and is mostly embedded in the endosperm 26. Furthermore, the embedded portion has an inverted cone shape, and the pointed tip is completely embedded towards the depths of the endosperm 26. When the rice is polished into typical white rice using a regular rice milling machine, the germ 50 is almost completely removed. The endosperm where the germ was removed has a gaping, mortar-shaped depression, and not only the main part 53 of the germ but also the pointed base 54 is completely gone. In addition, some or all of the crushed cell group 55 on the endosperm 26 side, which should have been attached to the blastodisc 54a at the base of the germ, is also removed. In contrast, even the partially polished rice discharged from the third rice milling machine 18, which contains only a small amount of germinated rice, shows that not only are the crushed cell group 55 almost completely gone, but even a small part of the blastodisc 54a remains. Therefore, the partially polished rice grains discharged from the third rice milling machine 18 retain almost all or part of the main part of the germ 53 and the crushed cell group 55, and these are then processed in the fourth rice milling machine 20 via the elevator 19 for the second stage of polishing. That is, for the second stage, the fourth rice milling machine 20 may be a friction-type rice milling machine like the second rice milling machine 16 and the third rice milling machine 18, but in order to collect not only the "outer edge of the endosperm 28" from the lower part 24a of the aleurone layer 24 to the surface of the endosperm 26a, but also the boundary between the main part of the germ 53 and the endosperm 26, the fourth rice milling machine 20 may be a normal friction-type rice milling machine, and it may be fine to leave it as is, but it is desirable to further reduce the rotation speed to about 500 revolutions per minute (for example, 400 to 600 revolutions). This is because the germ 53 and the crushed cell group 55 are scraped out more than in normal polished rice. Here, in order to collect the boundary between the main part of the germ 53, such as the blastodisc 54a and the fragmented cell layer 55, and the endosperm 26, it is preferable to mill the rice under strong pressure. The endosperm 26 is a group of cells as hard as bedrock, and milling does not progress easily even when using a normal rice mill or a rice mill with a low rotation speed to improve detachment. By utilizing this property, the boundary between the main part of the germ 53, such as the blastodisc 54a and the fragmented cell layer 55, and the endosperm 26 can be collected efficiently.The fourth rice milling machine 20 discharges polished rice with a final yield of 88.0% or slightly higher. In some applications, it is preferable that the polished rice grains are similar to commercially available over-polished rice, or have the germ removed to an even greater extent. This allows for the removal of bran powder from the polishing and bran removal cylinder (not shown) of the fourth rice milling machine 20. The polished rice produced by the fourth rice milling machine 20 is then supplied to consumers who prefer polished rice without residual germ.

[0075] Here, I will explain the reasons for setting the yield rate of polished rice discharged from the third rice milling machine 18 to 95% or less, as mentioned earlier. This is because, from that point onward, the density curve of nutrients in brown rice increases in the bran powder discharged from the polishing and bran removal screen of the rice milling machine. Furthermore, the reason why the yield rate of polished rice discharged from the second stage, the fourth rice milling machine, is set to 88% or higher, like that of regular white rice, is because the density curve of nutrients in brown rice in the bran powder discharged from the polishing and bran removal screen drops off around that stage. In short, the area where nutrients in brown rice are concentrated is within the curve where the yield rate starts to improve from 95% and then declines to 88%. Furthermore, the rice bran powder discharged by the first rice milling machine 14 to the third rice milling machine 18 at high yields up to 95% contains an unpleasant odor and bitterness. Therefore, mixing of the rice bran powder discharged in the first stage with the rice bran powder discharged in the second stage of the process is also avoided.

[0076] Therefore, in carrying out the present invention, in order to collect a large quantity, the fourth rice milling machine 20 can be used to collect rice bran powder from the highest to lowest yield rates under the above conditions. If it is to obtain a large amount of high-density nutrients in a small quantity, for example, when the yield rate is 93% to 90%, the range can be narrowed further to collect rice bran powder with extremely high nutrient density in an extremely small quantity. The yield range for collection is not limited to between 95% and 88%, but the yield rate for collection can be appropriately adjusted within the above range so that the aged product obtained through the "aging process" described later satisfies the component value range of the composition of the present invention.

[0077] The rice bran powder collected here possesses characteristics not found in other rice bran powders (ordinary rice bran). This will be explained in detail, including its relationship to the effects of the rice milling equipment, as follows:

[0078] In other words, compared to ordinary rice bran, brown rice has an extremely high content of nutrients in the "outer endosperm 28," the main part of the germ 53 from which the germ surface layer 52 has been scraped off, the base of the germ 54, especially the blastodisc 54a, and the group of crushed cells 55 to which it is attached. The reason for this is that, in the manufacturing method of the present invention, even though the polished rice discharged from the third rice polishing machine is highly polished, the "outer endosperm 28" remains uniformly, and furthermore, the main part of the germ 53, the base of the germ 54 (including the blastodisc 54a), and the group of crushed cells 55 that correspond to the junction of the endosperm where the base was attached remain almost entirely in each grain of rice. These are then almost completely removed when the final polishing is performed in the fourth rice polishing machine 20 in the second stage, and discharged from the polishing and bran removal mesh tube of the fourth rice polishing machine 20.

[0079] Therefore, the rice bran powder collected in this invention contains more nutrients than ordinary rice bran powder, and is particularly rich in vitamin E, niacin, phytic acid, and other nutrients. In short, it can be said that the nutrients contained in brown rice are concentrated in this rice bran powder.

[0080] However, LPS is an exception. This is because there are effective and ineffective forms of LPS, and furthermore, the outer layers of the bran layer of brown rice contain more LPS, while the deeper layers contain less (Patent Document 1, which claims that the aleurone layer of the deep bran also contains a lot of LPS, is false). Therefore, the bran powder discharged from the polishing and bran removal screen of the fourth rice polishing machine 20 does not contain a lot of LPS, but it does contain some. For this reason, typical white rice from which the bran layer has been removed contains almost no LPS. However, although Gram-negative bacteria, including LPS (Gram-negative lipopolysaccharide), are killed by heating during rice cooking, they are still alive in raw rice. Therefore, a kind of maturation occurs at low temperatures during the soaking and cooking processes, and the amount of LPS, which was initially low, increases significantly. This is what distinguishes the rice with the bran layer intact from ordinary white rice. Moreover, the bran powder discharged from the bran removal screen of the fourth rice milling machine 20 has no unpleasant odor or bitterness, and is rather delicious with a subtle sweetness.

[0081] Although the rice milling apparatus in Figure 4 is a four-unit linked system, a three-unit or two-unit linked system is also acceptable as long as the objective of the first stage described above can be achieved. Alternatively, a batch system with a storage tank and a single-unit circulating system can be used to finish the process under particularly light load conditions. Furthermore, the rice may be milled up to the first stage, the resulting bran powder may be removed, and the desired bran powder may be extracted in the next second stage.

[0082] Furthermore, when the first stage is carried out with a single-pass rice milling machine, it is preferable to use a rice milling machine equipped with the polishing rolls shown in Figure 5. Figure 5 shows a pressure-equalizing polishing roll used in a single-pass rice milling machine (however, the illustration of the entire rice milling machine is omitted). Figure 5(b) is a view of Figure 5(a) from the long side. Its characteristic feature is that two protrusions 32, 32' running longitudinally on the outer surface of the cylindrical body 31 are bent at an angle of approximately 167 degrees in the direction of the arrow at a curved point (having a radius) 33 midway between the starting point 34 and the ending point 35. Moreover, the line connecting the starting point 34 and the ending point 35 is parallel to the axial direction of the polishing roll.

[0083] In Figure 5, the symbols 36, 36', 36'', and 36''' all represent air vents opening at the dorsal end of the protrusion 32. The polishing roll operates as follows: Brown rice is sent into the polishing chamber by a rice delivery spiral (not shown) that is integrally connected to the right (Figure) of the polishing roll, which is rotatably installed in the polishing chamber. The brown rice is then agitated under high pressure by the protrusions 32 and 32' of the polishing roll, which rotate together with the rice delivery spiral. However, since the protrusions 32 and 32' of the polishing roll are bent at an angle of approximately 167 degrees with respect to the direction of rotation (arrow) at the bending point 33, high pressure is not applied to the center.

[0084] Furthermore, from the bend 33 to the end point 35, the flow is slightly against the direction of the rice flow. This means that the pressure exerted by the compression plates (not shown) at the discharge port near the end point 35 can remain at an appropriate pressure, and the pressure near the end point 35 will not become extremely low.

[0085] The rice bran powder obtained in this way, consisting of specific layer components, contains all the components that make up the specific layer relating to the "endosperm outer edge 28" and the germ, and preferably substantially does not contain any odorous or astringent components. Therefore, the composition that rice bran originally possesses is substantially maintained, and it also contains any unknown components that may be present.

[0086] Here, although specific layer components are no exception, the rice bran powder after milling, which is separated from brown rice grains by the rice milling machine and pulverized, comes into contact with lipid-degrading enzymes and substrates, causing rancidity to progress rapidly due to lipid decomposition. If unknown nutrients are present, there is a high probability that they will decrease rapidly, and furthermore, flavor deterioration due to increased bran odor and astringency becomes significant. Rice bran processing companies, such as those extracting rice bran oil, generally say that it is desirable to process the rice bran within 3 days. However, since rancidity progresses rapidly from immediately after milling and then gradually slows down, it is preferable to process the rice bran powder collected in this process as quickly as possible in the process described later, and it is especially preferable to use it in the process described later within half a day (for example, within 6 hours).

[0087] Mixture preparation process In the mixture preparation step, a mixture containing 100 parts by weight of the specified layer component and 30 parts by weight or more of water is prepared.

[0088] The amount of water added should normally be 30 parts by weight or more per 100 parts by weight of the specific layer component, preferably 150 to 500 parts by weight, and more preferably 200 to 400 parts by weight. This allows for effective activation of the enzymes contained in the specific layer component.

[0089] Mixing can be carried out using known or commercially available mixers, kneaders, or other mixing and stirring devices. These devices may be for commercial or household use.

[0090] Aging process In the maturation process, the mixture is matured for a certain period of time to produce a matured product. The maturation process does not involve introducing microorganisms from outside the system, but utilizes enzymes contained in specific layer components to obtain a matured product containing high concentrations of glucose, oligosaccharides, γ-aminobutyric acid (GABA), LPS, etc.

[0091] In this invention, a step of grinding (milling) the mixture before maturation can also be carried out. This allows for the release of enzymes contained therein by destroying cells in specific layer components, or by increasing the surface area of ​​substances such as starch and protein by finely pulverizing them, thereby further enhancing reactivity (enzyme reaction).

[0092] The grinding process can be carried out using known or commercially available grinding equipment. Since the mixture contains water, equipment capable of wet grinding is preferably used. For example, hammer mills, rotary mills, jet mills, etc. can be used, but are not limited to these.

[0093] The aging conditions generally involve letting the mixture stand at a temperature of approximately 10-50°C for 60-1200 minutes. Further aging at approximately 25-40°C for 240-480 minutes is preferable as it greatly enriches the components, but the conditions are not limited to these ranges.

[0094] Furthermore, in this invention, it is preferable to carry out the reaction without adding microorganisms (such as yeast) from outside the system. This allows for the effective acquisition of the desired matured product by maturation using enzymes contained in the specific layer components. However, reactions by microorganisms initially present in the mixture are permissible as long as they do not hinder the effects of this invention.

[0095] Furthermore, it is preferable to carry out the maturation process while supplying oxygen (air) to the mixture. This suppresses the growth of unwanted bacteria such as lactic acid bacteria in the mixture and makes it possible to further increase gamma-aminobutyric acid (GABA), LPS, etc. The method of supplying oxygen is not limited, and commonly used aeration methods can be applied. More specifically, a method such as bubbling air into the mixture can be employed. The supply of oxygen may be continuous or intermittent.

[0096] Heating / drying process The matured product obtained as described above is usually in a liquid form containing water, and can be used as is in liquid form, but it can also be heated if necessary. Heating can, for example, sterilize the matured product, accelerate starch gelatinization, and dry the matured product.

[0097] The drying method may be either natural drying or heat drying. When heat drying, the temperature should be such that components other than water in the matured product do not volatilize or deteriorate; for example, it can be around 60-90°C, but is not limited to this.

[0098] Furthermore, solid-liquid separation (filtration, centrifugation, etc.) is not performed during the drying process. In other words, the drying process is carried out so that all components other than water contained in the matured material are included in the material being dried.

[0099] The degree of drying is not particularly limited, but it is usually sufficient to dry it until it becomes powdery in appearance. More specifically, it is sufficient to dry it so that the moisture content is within the range of 14% by weight or less (for example, 10-14% by weight). By controlling the moisture content in this way, the growth of bacteria during, for example, the distribution and storage stages can be effectively suppressed. When the moisture content is 14% by weight or less, the aged product of the present invention usually becomes a dry, bran-like substance, and good fluidity can also be obtained.

[0100] Other processes As described above, the manufacturing method of the present invention aims to utilize as much as possible all components, including unknown components, contained in the specific layer components that are the raw materials. Therefore, it is desirable not to perform any processes that would exclude certain components (for example, solid-liquid separation processes, extraction processes, etc.).

[0101] On the other hand, while the composition of the present invention does not exclude the addition of other components (such as nutritional components) at any of the steps, from the standpoint of substantially maintaining the original composition of brown rice, it is preferable not to introduce other components, such as those used to form tablets, unless there is a particular benefit.

[0102] 3. Composition for oral intake The present invention also encompasses orally ingestible compositions containing the composition of the present invention. Therefore, the composition of the present invention can be used as is as an orally ingestible composition, and mixtures containing the composition of the present invention and other components can also be used as an orally ingestible composition. The composition of the present invention effectively suppresses the bitterness and bran odor characteristic of rice bran, while having a subtle sweetness, so it can be eaten as is, and it does not impair the taste of food when added to it.

[0103] Other components mentioned above include, for example, nutritional components as well as food additives (flavorings, sweeteners, colorings, preservatives, emulsifiers, etc.). These can be added within limits that do not interfere with the effects of the present invention.

[0104] The aged product and mixtures containing the aged product of the present invention can be used, for example, as food, pharmaceuticals (including quasi-drugs), supplements, food additives, etc.

[0105] Furthermore, foods containing the composition of the present invention are also included in the oral intake composition of the present invention. Foods that can contain the composition of the present invention are not particularly limited and include, for example, bakery products (bread, cakes, etc.), grains, confectionery, noodles, prepared foods, dairy products (milk, cheese, yogurt, candy, pudding, etc.), various beverages (soft drinks, alcoholic beverages, beer, etc.), seasonings, special nutritional foods, etc.

[0106] The amount to be added to food can be appropriately set according to the type of food to which it is added, etc. For example, the amount of the composition of the present invention in the food can be set to be in the range of 1 to 10% by weight, but is not limited to this.

[0107] When added to food, the present invention may be incorporated during the food manufacturing process or after the food has been manufactured, as long as the effects of the present invention are not hindered. [Examples]

[0108] Examples and comparative examples are shown below to give a more detailed explanation of the features of the present invention. However, the scope of the present invention is not limited to the examples.

[0109] Example 1 We used commercially available, conventionally grown brown rice from Nagano Prefecture, harvested in 2019 (Reiwa 1), as the starting material. In the first stage, the brown rice was milled using the "DCM-60" rice mill (a rice mill equipped with the milling rolls shown in Figure 5) manufactured by Toyo Rice Milling Machine Co., Ltd. (now Toyo Rice Co., Ltd.) under a light load to avoid applying too much pressure to the rice grains. The brown rice (glutinous rice) was milled using this machine at 7 / 10 of the normal load, gradually and uniformly removing the bran layer from the surface of the brown rice, resulting in partially milled rice with a yield of 95%. After removing the rice bran generated at that time, in the second stage, the rice was milled using another conventional rice mill (not shown) at a low speed of 500 revolutions per minute, with a yield of 88.0%, and all of the bran powder (specific layer components) was collected. Next, within one hour of collection, 50 g of the rice bran powder was placed in a bowl with 200 g of water and mixed. The mixture was then stirred several times every hour and allowed to mature at room temperature for 5 hours. In this way, a liquid matured product was obtained. Subsequently, the liquid matured product was dried under heating at 70°C until the moisture content reached 14%, thereby obtaining powdered sample 1. In Example 1, conventionally grown brown rice was used as the raw material. However, it is expected that using "specially cultivated rice," which is rich in soil bacteria due to organic farming, or even "organic JAS certified rice," would yield a composition with a higher content than that of Sample 1.

[0110] Test Example 1 The components and taste of Sample 1 obtained in Example 1 were examined. (1) Composition analysis The components of Sample 1 obtained in Example 1 were analyzed. The results are shown in Table 2 for Sample 1. For reference, Table 2 also includes the components of brown rice, white rice, and rice bran as listed in the Standard Tables of Food Composition in Japan 2015 (7th Revised Edition).

[0111] [Table 2] (Note 1) Analysis values ​​from the Japan Food Research Laboratories. (Note 2) Analysis values ​​from the Japan Food and Oil Inspection Association. (Note 3) "Development and Utilization of a Method for Increasing 4-Aminobutyric Acid (GABA) in Rice," Takayo Saegusa, University of Tsukuba, 2016. (Note 4) "Wheat bran contains oryzanol-like components at a high concentration comparable to that of rice bran." National Agriculture and Food Research Organization (Note 5) "Agreement on the Examination of the Components of New Rice (Oryza sativa) Varieties: Major Nutrients and Anti-Nutritional Components of Food and Feed," February 2005, Japan Agricultural, Forestry and Fisheries Advanced Technology Industry Promotion Center (Note 6) Analytical values ​​measured by the applicant using the endotoxin test method (turbidimetric method) with lysate reagent. (Note 7) Analytical values ​​measured by the applicant using the GOPOD method with a glucose measurement kit manufactured by Megazyme.

[0112] (2) Regarding taste, etc. Sensory evaluation of Sample 1 revealed a subtle sweetness similar to kinako (roasted soybean flour), and no characteristic odor or bitterness found in conventional rice bran was detected. Furthermore, sample 1 was analyzed using AISSY Corporation's taste sensor "Leo" (excluding "bitter taste") to determine its sweetness (analysis performed by AISSY Corporation). The results are shown in Table 3. Table 3 also shows the results of a similar analysis of rice bran from the same brown rice (yield rate 100-90%).

[0113] [Table 3]

[0114] As is clear from the results in Tables 1 and 2, the composition of the present invention contains the same types of components as those found in ordinary rice bran, and most of the components are present in higher concentrations than in ordinary rice bran. Furthermore, both sensory evaluation and analytical tests show that the composition has better palatability than ordinary rice bran.

[0115] Example 2 50g of the liquid matured product (80% moisture content) from Example 1 was mixed with 50g of milk and brought to a boil in a pot. After boiling, salt and white pepper were added to obtain a potage soup. The resulting potage soup had a subtle sweetness and a good taste.

[0116] Example 3 237.5g of strong flour, Sample 1 from Example 1 (12.5g, approximately 5% of wheat flour substitute), 5g of skim milk powder, 17g of sugar, 5g of salt, 10g of salad oil, 2.5g of dry yeast, and 180g of water were placed in a commercially available bread maker ("SD-MB1" Panasonic) and baked in bread mode (mode 3) to obtain bread containing the composition of the present invention (Sample C in Figure 6). In the same manner as above, bread was also obtained using Sample 1 from Example 1 as a substitute for 10% of wheat flour (Sample D in Figure 6).

[0117] Test Example 2 The components and taste of each sample obtained in Example 3 were examined. (1) About the composition The components of each sample obtained in Example 3 were examined. Figure 6 shows a comparison of the components of bread containing the present invention, bread made only with regular wheat (Sample A in Figure 6), and bread made with 40% whole wheat flour (Sample B in Figure 6). The values ​​in Figure 6 are estimated for the following reasons. The moisture content of the bread was assumed to be 38%, and the nutritional information for each ingredient was taken from the Japanese Food Standard Composition Table 2015 (7th Revised Edition). The nutritional content was calculated assuming the following composition for the bread (samples A and B in Figure 6): 1% yeast, 2% salt, 4% refined sugar, 2% skim milk powder, 4% shortening, and wheat flour (strong flour or whole wheat flour). Furthermore, the γ-oryzanol, total ferulic acid, and phytic acid values ​​for samples A and B are estimated values ​​based on literature. The component values ​​for samples B and C are estimated values ​​calculated based on the analysis of the raw materials. LPS values ​​were calculated based on the analysis of the wheat flour and the raw materials in sample 1. As is clear from the results in Figure 6, samples C and D, which are the products of the present invention, contain each component at a high concentration, with the exception of some components.

[0118] (2) Regarding taste, etc. Sensory evaluations were conducted on the texture, flavor, etc., of the bread samples A to D. Table 4 shows the results of the sensory evaluations conducted by 10 adult panelists, using sample A as the baseline for samples B, C, and D. The evaluation criteria were set as follows, and the average of each panelist's score is used. Figure 10 also shows the results of observations of the appearance of each sample. 1) "Softness": Compared to sample A, -2 (harder), -1 (slightly harder), 0 (unchanged), +1 (slightly softer), +2 (softer) 2) "Moisture level": Compared to sample A, -2 (dry), -1 (slightly dry), 0 (no change), +1 (slightly moist), +2 (moist). 3) "Scent": Compared to sample A, -2 (has an odor), -1 (has a slight odor), 0 (unchanged)

[0119] [Table 4]

[0120] As is clear from the results in Table 4, samples C and D were comparable to ordinary white bread (sample A) in terms of texture, taste, and aroma. Furthermore, as shown in Figure 10, samples C and D also expanded well.

[0121] In contrast, while sample B had high levels of folic acid and dietary fiber, it was very hard and unpalatable. In fact, whole wheat bread like sample B is not commonly available or sold, and the proportion of whole wheat flour in commercially available whole wheat bread is only 10% to at most 40%.

[0122] Considering all of these factors together, it is clear that bread containing the present invention can significantly improve its nutritional value without compromising the original taste of wheat bread.

[0123] Example 4 Using commercially available, conventionally grown brown rice from Nagano Koshihikari harvested in 2020 as the starting material, the rice bran powder (specific layer component) was collected in the same manner as in Example 1, except that the yield rate in the intermediate polishing stage was set to 95% and the yield rate in the second stage was set to 93%. Then, in the same manner as in Example 1, the rice bran powder was aged and dried to obtain powdered sample 2.

[0124] Example 5 Using commercially available, conventionally grown brown rice from Nagano Koshihikari harvested in 2020 as the starting material, the rice bran powder (specific layer component) was collected in the same manner as in Example 1, except that the yield rate in the intermediate polishing stage was set to 90% and the yield rate in the second stage was set to 88%. Then, in the same manner as in Example 1, the rice bran powder was aged and dried to obtain powdered sample 3.

[0125] Test Example 3 The components of Sample 2 (Example 4) and Sample 3 (Example 5) obtained in Examples 4 and 5 were analyzed, respectively. The results are shown in Table 5. For reference, Table 5 also includes the components of rice bran as listed in the Japanese Food Standard Composition Table 2015 (7th Revised Edition).

[0126] [Table 5] (Note 1) Analysis values ​​from the Japan Food Research Laboratories. (Note 2) Analysis values ​​from the Japan Food and Oil Inspection Association. (Note 3) "Development and Utilization of a Method for Increasing 4-Aminobutyric Acid (GABA) in Rice," Takayo Saegusa, University of Tsukuba, 2016. (Note 4) "Wheat bran contains oryzanol-like components at a high concentration comparable to that of rice bran." National Agriculture and Food Research Organization (Note 5) "Agreement on the Examination of the Components of New Rice (Oryza sativa) Varieties: Major Nutrients and Anti-Nutritional Components of Food and Feed," February 2005, Japan Agricultural, Forestry and Fisheries Advanced Technology Industry Promotion Center (Note 6) Analytical values ​​measured by the applicant using the endotoxin test method (turbidimetric method) with lysate reagent. (Note 7) Analytical values ​​measured by the applicant using the GOPOD method with a glucose measurement kit manufactured by Megazyme.

[0127] As is clear from the results in Table 5, the composition of the present invention contains most of the components in greater quantities than rice bran.

[0128] Example 6 Using commercially available, conventionally grown brown rice from Nagano Koshihikari harvested in 2020 as the starting material, the yield rate in the partially polished rice was set to 95%, similar to Example 4, and the yield rate in the second stage was set to 93%, and all of the bran powder (specific layer component) was collected. Next, the bran powder was matured and dried in the same manner as in Example 1 and Example 4, except that the maturation time for the maturation process was set to 60 minutes, to obtain powdered sample 4.

[0129] Example 7 Using commercially available, conventionally grown brown rice from Nagano Koshihikari harvested in 2020 as the starting material, the yield rate in the partially polished rice was set to 90%, similar to Example 5, and the yield rate in the second stage was set to 88%. All of the bran powder (specific layer component) was collected. Then, except for the maturation time of 60 minutes, the maturation conditions in the maturation process were set to 60 minutes, and the bran powder was matured and dried in the same manner as in Examples 1 and 4 to obtain powdered sample 5.

[0130] Test Example 4 The components of Sample 4 (Example 6) and Sample 5 (Example 7) obtained in Examples 6 and 7 were analyzed, respectively. The results are shown in Table 6. For reference, Table 6 also includes the components of rice bran as listed in the Japanese Food Standard Composition Table 2015 (7th Revised Edition).

[0131] [Table 6] (Note 1) Analysis values ​​from the Japan Food Research Laboratories. (Note 2) "Development and Utilization of a Method for Increasing 4-Aminobutyric Acid (GABA) in Rice," Takayo Saegusa, University of Tsukuba, 2016. (Note 3) Analytical values ​​measured by the applicant using the endotoxin test method (turbidimetric method) with lysate reagent. (Note 4) Analytical values ​​measured by the applicant using the GOPOD method with a glucose measurement kit manufactured by Megazyme.

[0132] As is clear from the results in Table 6, even if the maturation time in the maturation process is only about 60 minutes, it is possible to obtain a composition in which specific components are enriched by maturation, and these components are present in greater quantities than in rice bran.

Claims

1. A composition comprising components derived from brown rice, wherein the dry weight of the composition, with a water content of 13% by weight, comprises the following components: (1) Vitamin E: 13 mg or more per 100 g, (2) Niacin: 35 mg or more per 100 g, (3) Phytic acid: 4000 mg or more per 100 g and (4) Glucose: 0.5g or more per 100g A rice-derived composition characterized by containing the following:

2. The rice-derived composition according to claim 1, further comprising 1200 μg or more of lipopolysaccharide (LPS) per 100 g.

3. The following components are found per dry weight with a moisture content of 13%: (2) γ-aminobutyric acid (GABA): 45 mg or more per 100 g and (3) γ-oryzanol: 150 mg or more per 100 g The rice-derived composition according to claim 1 or 2, further comprising:

4. A method for producing the rice-derived composition described in Claim 1, (1) A process of collecting the layer components generated in all or part of the yield range of 95-88% when milling brown rice. (2) A step of preparing a mixture containing 100 parts by weight of the layer component and 30 parts by weight or more of water. (3) A process to produce a matured product by allowing the mixture to stand at a temperature of 10 to 50°C for 60 to 1200 minutes. A method for producing a rice-derived composition characterized by containing the following:

5. The manufacturing method according to claim 4, further comprising a step of drying the matured product.

6. The manufacturing method according to claim 4 or 5, comprising a step of polishing the brown rice uniformly without uneven peeling from the surface during milling.

7. The manufacturing method according to claim 4 or 5, wherein the layer constituent components include (1) an "outer endosperm portion" composed of the lower part of the aleurone layer adjacent to the front and back surfaces of the aleurone layer and the outer endosperm portion adjacent to the endosperm side thereof, and (2) a part or all of the main part of the embryo, the blastodisc and the crushed cell layer, excluding the outer part of the embryo that may be susceptible to pesticide adhesion.

8. An oral composition comprising the rice-derived composition according to any one of claims 1 to 3.

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