Powdered food components

Abstract

To suitably improve the dispersibility of a powder food composition into water, the powder food composition containing rice bran and protein powder.SOLUTION: A powder food composition contains rice bran and protein powder, the rice bran having an oil content of more than 2 mass%. The powder food composition further contains at least one selected from the group consisting of monosaccharides, disaccharides, and sugar alcohols.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a powdered food composition.

Background Art

[0002] Generally, a powdered food composition containing rice bran is known. Patent Document 1 describes a health food as a powdered food composition in which soy powder, starch powder, rice bran powder, tea leaf powder, and calcium powder are blended. It is described that this health food is mixed with water, boiled, and then ingested.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] By the way, when a protein powder such as soy powder is used in addition to rice bran as a powdered food composition, the dispersibility in water tends to be more likely to decrease than in the case of using only rice bran. Therefore, there is a problem that it takes a longer time to disperse the powdered food composition in water.

Means for Solving the Problems

[0005] The powdered food composition for solving the above problems is a powdered food composition containing rice bran having an oil content exceeding 2% by mass and a protein powder, and further containing at least one of monosaccharides, disaccharides, and sugar alcohols.

[0006] Regarding the above powdered food composition, it is preferable that the protein powder contains at least one of whey, brown rice protein, and soy protein. In the above-mentioned powdered food composition, it is preferable that the monosaccharide contains at least one of glucose, fructose, and galactose.

[0007] In the above-mentioned powdered food composition, it is preferable that the disaccharide contains at least one of lactose, maltose, sucrose, and trehalose. In the above-mentioned powdered food composition, it is preferable that the sugar alcohol contains at least one of erythritol, maltitol, xylitol, and sorbitol. [Effects of the Invention]

[0008] According to the present invention, the dispersibility of a powdered food composition containing rice bran and protein powder in water can be suitably improved. [Modes for carrying out the invention]

[0009] Embodiments of the powdered food composition according to the present invention will be described. The powdered food composition of this embodiment contains rice bran with an oil content of more than 2% by mass and protein powder. Furthermore, it contains at least one of monosaccharides, disaccharides, and sugar alcohols.

[0010] The above-mentioned powdered food composition contains at least one of monosaccharides, disaccharides, and sugar alcohols, which can suitably improve the dispersibility in water of the powdered food composition containing rice bran and protein powder.

[0011] The following describes each component that makes up the powdered food composition. <Rice bran> The above-mentioned rice bran is not particularly limited, and any known rice bran with an oil content exceeding 2% by mass can be used. Known rice bran can include, for example, the pericarp, seed coat, exotosperm, and starch layer of brown rice, which are by-products when brown rice is polished to produce white rice.

[0012] Rice bran generally contains about 20% by mass of oil, so there is a risk that hydrolysis and oxidation of the oil by lipase will proceed rapidly. For this reason, it is preferable to perform lipase inactivation treatment as soon as possible after polishing. The lipase inactivation treatment is not particularly limited, but can be performed, for example, by heating the rice bran at 70 to 130°C. For the heat treatment, cooking equipment, dry extruders, wet extruders, steam treatment devices, etc. can be used.

[0013] The oil content of the above-mentioned rice bran is preferably 5% by mass or more and 19% by mass or less, and more preferably 9% by mass or more and 15% by mass or less. When the oil content of rice bran is within the above numerical range, it becomes possible to preserve the powdered food composition for a longer period of time while suitably retaining the nutritional components of the rice bran.

[0014] The oil content of rice bran can be adjusted by degreasing the rice bran using a known method. Rice bran with an oil content of 19% by mass or less is also referred to as defatted rice bran. Commercially available defatted rice bran that has been pre-treated with lipase inactivation may be used as the defatted rice bran.

[0015] The particle size distribution of rice bran is not particularly limited, but it is preferable that the proportion of particles with a particle size of 35 μm or less is 50% or more, more preferably 70% or more, and even more preferably 90% or more.

[0016] The rice bran's particle size distribution, as described above, makes it easier to disperse in water. Furthermore, it improves the mouthfeel when used in powdered beverages. The method for measuring the particle size distribution of rice bran is not particularly limited, and any known measurement method can be used. The method for measuring the particle size distribution of rice bran will be described later.

[0017] <Protein powder> The protein powder is not particularly limited, and any known protein powder can be used. The known protein powder may be animal protein or plant protein.

[0018] Examples of animal proteins include whey, casein, and the like. Examples of plant proteins include brown rice protein, soy protein, pea protein (also referred to as pea protein), hemp seed protein (also referred to as hemp protein), wheat protein, and the like.

[0019] Among these, it is preferable that the protein powder contains at least one of whey, brown rice protein, and soy protein. By containing at least one of whey, brown rice protein, and soy protein, the dispersibility in water when containing at least one of monosaccharides, disaccharides, and sugar alcohols is more preferably improved.

[0020] The particle size distribution of the protein powder is not particularly limited, but preferably, D50 is 1 μm or more and 55 μm or less, and D90 is 1 μm or more and 125 μm or less. More preferably, D50 of the protein powder is 1.5 μm or more and 40 μm or less, and D90 is 8 μm or more and 110 μm or less. Even more preferably, D50 of the protein powder is 2 μm or more and 32 μm or less, and D90 is 15 μm or more and 100 μm or less.

[0021] Note that D50 means a particle size at which 50% of the particles are larger and 50% of the particles are smaller. It is also called the median diameter. D90 means a particle size at which the ratio of particles below this is 90%.

[0022] As a method for measuring the particle size distribution of the protein powder, for example, it can be measured using a nanoparticle size distribution measuring device (SALD-7500) manufactured by Shimadzu Corporation. Specific measurement methods will be described later.

[0023] The above protein powder may be used alone or in combination of two or more. <Monosaccharides, disaccharides, and sugar alcohols> (Monosaccharides) The monosaccharide is not particularly limited, and any known monosaccharide can be used. Examples of known monosaccharides include pentoses such as ribose and deoxyribose, and hexoses such as glucose, fructose, and galactose. Among these, glucose, fructose, or galactose are preferred. By using glucose, fructose, or galactose, the dispersibility of the powdered food composition in water can be suitably improved.

[0024] The above monosaccharides may be used individually or in combination of two or more. (disaccharide) The disaccharide is not particularly limited, and known disaccharides can be used. Examples of known disaccharides include lactose, maltose, sucrose, trehalose, lactulose, and cellobiose. Among these, lactose, maltose, sucrose, or trehalose are preferred. By using lactose, maltose, sucrose, or trehalose, the dispersibility of the powdered food composition in water can be suitably improved.

[0025] The above disaccharides may be used individually or in combination of two or more. (Sugar alcohol) The sugar alcohol is not particularly limited, and any known sugar alcohol can be used. Examples of known sugar alcohols include erythritol, glycerin, isomalt, lactitol, maltitol, mannitol, sorbitol, and xylitol. Among these, erythritol, maltitol, xylitol, or sorbitol are preferred. By using erythritol, maltitol, xylitol, or sorbitol, the dispersibility of the powdered food composition in water can be suitably improved.

[0026] The above sugar alcohols may be used individually or in combination of two or more types. The particle size of monosaccharides, disaccharides, and sugar alcohols in the powdered food composition is not particularly limited. Monosaccharides, disaccharides, and sugar alcohols with a particle size generally available on the market can be used. Hereinafter, monosaccharides, disaccharides, and sugar alcohols will also be simply referred to as sugars.

[0027] The proportions of rice bran, protein powder, and sugars in the powdered food composition are not particularly limited, but it is preferable that the composition contains 10% to 70% by mass of rice bran, 1% to 85% by mass of protein powder, and 2% to 80% by mass of sugars.

[0028] Furthermore, it is more preferable to contain 20% to 55% by mass of rice bran, 5% to 25% by mass of protein powder, and 20% to 60% by mass of sugars. By having the proportions of rice bran, protein powder, and sugars within the above numerical range, the dispersibility of the powdered food composition in water is suitably improved, while allowing for the suitable intake of nutrients contained in rice bran. Furthermore, it becomes possible to suitably ingest protein.

[0029] The form of the powdered food composition is not particularly limited and includes, for example, powder, flake, and granule forms. Here, "powder" refers to a powdery form with a particle size of 5 mm or less. Therefore, even if it is in the form of flakes or granules, if the particle size is 5 mm or less, it is included in the definition of powder. In other words, the powdered food composition of the present invention is not limited to a form in which the particles of each component are mixed in powder form, but also includes a form in which the particles of each component are molded into flake or granule forms. To put it another way, the powdered food composition includes flake and granule forms.

[0030] Having powdered food compositions in flake or granular form makes it easier to maintain the mixed state of each component. Furthermore, it improves the handling of the powdered food compositions. Furthermore, when forming the material into flakes, granules, or other shapes, known binders may be used as appropriate.

[0031] The powdered food composition of this embodiment is not particularly limited in its use and can be used in general foods, health functional foods, special dietary foods, etc. Furthermore, as a health functional food, it can be used in foods for specified health uses, nutrient function foods, foods with functional claims, etc.

[0032] Specific applications of powdered food compositions include, for example, powdered beverages and powdered soups. As a powdered beverage, it can be used in, for example, green juice drinks, tea-based drinks, sports drinks, beauty drinks, fruit juice drinks, carbonated drinks, alcoholic beverages, soft drinks, etc.

[0033] Furthermore, the powdered food composition may be used as an ingredient in confectionery such as tablets, jellies, snacks, baked goods, fried goods, cakes, chocolates, gum, candy, gummies, soups, noodles, rice dishes, and cereals.

[0034] The powdered food composition may contain food-permissible additives in addition to the components of this embodiment. The amount of these additives is not particularly limited and can be included within a range that is acceptable in terms of its effect on this embodiment.

[0035] The effects of the powdered food composition of this embodiment will now be explained. Generally, the surface tension of water decreases depending on the amount of impurities it contains. Dissolving monosaccharides, disaccharides, or sugar alcohols in water can lower its surface tension. Monosaccharides, disaccharides, and sugar alcohols have relatively smaller molecules than polysaccharides such as starch, and therefore dissolve more quickly in water. For this reason, powdered food compositions containing monosaccharides, disaccharides, or sugar alcohols can lower the surface tension of water more quickly than those containing polysaccharides such as starch.

[0036] The effects of the powdered food composition of this embodiment will now be explained. (1) A powdered food composition containing rice bran with an oil content of more than 2% by mass and protein powder, further containing at least one of monosaccharides, disaccharides, and sugar alcohols.

[0037] The powdered food composition, by containing at least one of monosaccharides, disaccharides, and sugar alcohols, can rapidly lower the surface tension of water. By rapidly lowering the surface tension of water, the target material can be quickly dispersed in water. Therefore, the dispersibility of the powdered food composition containing rice bran and protein powder in water can be suitably improved. When the powdered food composition is used in powdered beverages, etc., it becomes possible for the user to disperse it smoothly in water without experiencing any stress.

[0038] (2) The protein powder contains at least one of whey, brown rice protein, and soy protein. Therefore, the dispersibility of the powder food composition in water is more favorably improved.

[0039] (3) The monosaccharide contains at least one of glucose, fructose, and galactose. Therefore, the dispersibility of the powdered food composition in water can be suitably improved. (4) The disaccharide contains at least one of lactose, maltose, sucrose, and trehalose. Therefore, the dispersibility of the powdered food composition in water can be suitably improved.

[0040] (5) The sugar alcohol contains at least one of erythritol, maltitol, xylitol, and sorbitol. Therefore, the dispersibility of the powdered food composition in water can be suitably improved.

[0041] (6) The particle size distribution of the rice bran is such that 90% or more of the particles have a diameter of 35 μm or less. Therefore, the rice bran is easier to disperse in water. In addition, when the powdered food composition is used as a powdered beverage, the mouthfeel can be improved.

[0042] (7) The powdered food composition is in granular form. Therefore, it is easier to maintain the mixed state of each component. In addition, the handling of the powdered food composition is improved. This embodiment can be implemented with the following modifications. This embodiment and the following modifications can be combined with each other to the extent that they do not contradict each other technically.

[0043] The powdered food composition of this embodiment is not limited to food use. For example, it can also be used as a pharmaceutical, quasi-drug, or cosmetic. In this embodiment, the powdered food composition is not limited to being dispersed in water. For example, it may be dispersed in a liquid other than water, such as alcohol. [Examples]

[0044] The following are examples to illustrate the structure and effects of the present invention in more detail, but the present invention is not limited to these examples. The powdered food compositions of Examples 1 to 26 and Comparative Examples 1 and 2 shown in Table 1 were prepared by mixing each component according to a conventional method.

[0045] [Table 1] The details of each component A-1, a-1, B-1 to B-4, and C-1 to C-11 listed in Table 1 are as follows.

[0046] The percentage of rice bran particles with a diameter of 35 μm or less and the oil content, as described in Table 1, are shown in the "Percentage of particles with a diameter of 35 μm or less (%)" and "Oil content (mass %)" columns of Table 2, respectively.

[0047] [Table 2] The proportion of particles with a particle size of 35 μm or less in the above-mentioned rice bran was measured using a laser diffraction / scattering particle size analyzer (LMS-3000, manufactured by Seishin Corporation), with isopropyl alcohol as the dispersion medium, and measured by laser diffraction / scattering.

[0048] Furthermore, there are no particular restrictions on the method for measuring the amount of oil in the rice bran mentioned above, but for example, it can be measured by an oil content measurement method that conforms to the standard oil and fat analysis test method established by the Japan Oil Chemists' Society. The types, classifications, and particle size distributions of the protein powders listed in Table 1 are shown in the "Type of Protein Powder," "Classification," "D50 (μm)," and "D90 (μm)" columns of Table 3, respectively.

[0049] [Table 3] Commercially available protein powder was used. The commercially available protein powder may be a refined product with a protein content of approximately 90% by mass or more. Alternatively, it may be a product sold as protein powder but containing small amounts of other components. The total mass of the protein powder, including the other components, was defined as the protein powder content.

[0050] For B-1, refined soy protein with a protein content of 90% by mass or more was used. For B-2, brown rice protein with a protein content of 75% by mass or more was used. For B-3, pea protein with a protein content of 84% by mass or more was used. For B-4, whey with a protein content of 96% by mass or more was used.

[0051] The particle size distribution of the protein powder was measured using the following method. First, 2 g of each protein powder was dispersed in 38 g of water to create a dispersion with a protein powder concentration of 5% by mass. This dispersion was gradually added to the dispersion tank. The particle size distribution of the sample was measured using a nanoparticle size distribution analyzer (SALD-7500) manufactured by Shimadzu Corporation. A standard refractive index of 1.70 to 0.20i was selected.

[0052] The types and classifications of sugars listed in Table 1 are shown in the "Types of Sugars" and "Classification" columns of Table 4, respectively.

[0053] [Table 4] The above-mentioned sugars were obtained using reagents manufactured by Nacalai Tesque Co., Ltd.

[0054] (Evaluation test) The dispersibility in water of the powdered food compositions of Examples 1 to 26 and Comparative Examples 1 and 2 was evaluated. The evaluation method and criteria for dispersibility are shown below.

[0055] (dispersibility) 100 mL of room temperature distilled water was placed in a 200 mL glass beaker. A φ8 × 30 mm stirrer bar was placed in the glass beaker and stirred at 850 rpm.

[0056] Five g of each example and comparative example's powdered food composition was added at once to stirred distilled water. The addition was made in the center of the stirring vortex. The dispersion time, which is the time it takes for the powdered food composition to completely disperse, was measured. The time for complete dispersion was defined as the time until the powdered food composition disappeared from the water surface. This dispersibility evaluation was performed six times for each example and comparative example's powdered food composition, and the average value was calculated. The values ​​were rounded to the nearest whole number.

[0057] For comparison, samples containing only rice bran and samples containing only rice bran and protein powder were prepared for each example and comparative example of the powdered food composition. The dispersibility of these samples was also evaluated as described above.

[0058] The dispersion time (E) of each example and comparative example was calculated using the following formula to determine how much the dispersion time (D) of the sample containing only rice bran and protein powder was shortened. The percentage of shortening was defined as the shortening rate.

[0059] (Shortening ratio) = ((DE) / D) × 100 D: Dispersion time of the sample consisting only of rice bran and protein powder. E: Dispersion time of each example and comparative example The variance was evaluated using the following criteria.

[0060] • Criteria for evaluating variance ◎◎ (Excellent): When the reduction rate is 40% or more. ◎(Good): When the reduction rate is 20% or more but less than 40% ○(OK): When the reduction rate is 3% or more but less than 20% × (Not allowed): If the reduction rate is less than 3% As shown in Table 1, the dispersibility of the powdered food composition in water was suitably improved according to the present invention. Therefore, when the powdered food composition is used in powdered beverages, etc., it can be dispersed smoothly in water without causing any stress to the user.

Claims

[Claim 1] A powdered food composition containing rice bran with an oil content exceeding 2% by mass and protein powder, The aforementioned rice bran has a particle size of 35 μm or less, with a proportion of 90% or more. The protein powder is at least one of brown rice protein and soy protein. Furthermore, it contains at least one type of sugar, namely monosaccharides and disaccharides, wherein the monosaccharide is glucose, fructose, or galactose, and the disaccharide is lactose, maltose, or sucrose. A powdered food composition characterized by containing 20% ​​to 55% by mass of the rice bran, 5% to 25% by mass of the protein powder, and 20% to 60% by mass of the sugars.

Images