Powdered food components

Abstract

To retard progress of oxidation in an oil component included in rice bran.SOLUTION: A powdered food composition including rice bran and powdered vegetable contains 3 pts.mass or more of the powdered vegetable when the total contents of the rice bran and the vegetable powders are taken as 100 pts.mass.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 discloses a powdered food composition containing defatted rice bran, whole grain roasted sesame seeds, and vegetable oil. It is disclosed that it can be used as a beverage by mixing with water.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] By the way, rice bran usually contains oil, and if the oxidation of this oil progresses excessively, the taste of the powdered food composition containing rice bran may deteriorate.

Means for Solving the Problems

[0005] The powdered food composition for solving the above problems is a powdered food composition containing rice bran and vegetable powder, and when the total content ratio of the rice bran and the vegetable powder is 100 parts by mass, the gist is that it contains 3 parts by mass or more of the vegetable powder.

[0006] Regarding the above powdered food composition, it is preferable that the vegetable powder is at least one of broccoli, kale, young barley leaves, and asatsuki. Regarding the above powdered food composition, it is preferable that the proportion of particles with a particle size of 35 μm or more in the rice bran is 75% or less.

[0007] In the above-mentioned powdered food composition, it is preferable that the content of antioxidants contained in the powdered food composition is 1% by mass or less. [Effects of the Invention]

[0008] According to the present invention, the progression of oxidation in the oil contained in rice bran can be kept to a minimum. [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 and vegetable powder. If the total content of rice bran and vegetable powder is 100 parts by mass, the composition contains 3 parts by mass or more of vegetable powder.

[0010] The powdered food composition contains rice bran and vegetable powder, and the proportion of vegetable powder is within the above numerical range, thereby suppressing the progression of oxidation in the oil contained in the rice bran. The following describes each component that makes up the powdered food composition.

[0011] <Rice bran> There are no particular restrictions on the type of rice bran used; any known type of rice bran can be used. Examples of known types of rice bran include the pericarp, seed coat, exotosperm, and starch layer of brown rice, which are by-products of polishing brown rice to produce white rice.

[0012] Rice bran generally contains about 20% by mass of oil, so there is a risk that the 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 milling. The lipase inactivation treatment is not particularly limited, but for example, it can be performed by heating the rice bran at a temperature of 70°C to 130°C. For the heat treatment, for example, a cooking device, a dry extruder, a wet extruder, or a steam treatment device can be used.

[0013] The above-mentioned rice bran is preferably defatted rice bran. Defatted rice bran means rice bran from which the oil content has been removed to approximately 5-19% by mass. Because defatted rice bran has a relatively low oil content, the effects of oil oxidation can be reduced. As defatted rice bran, commercially available defatted rice bran that has been pre-treated with lipase inactivation may be used.

[0014] 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 larger be 75% or less, more preferably 70% or less, even more preferably 50% or less, even more preferably 30% or less, and most preferably 10% or less.

[0015] Because the rice bran has the above-mentioned particle size distribution, it can be used, for example, in powdered beverages to improve the mouthfeel. 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.

[0016] The rice bran content in the powdered food composition is not particularly limited, but is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more. The rice bran content in the powdered food composition is preferably 97% by mass or less, more preferably 90% by mass or less, and even more preferably 80% by mass or less.

[0017] By ensuring that the proportion of rice bran in the powdered food composition is within the above numerical range, it becomes possible to suitably ingest the nutrients contained in rice bran. <Vegetable powder> There are no particular restrictions on the vegetables used in the vegetable powder, and any known vegetables can be used. Examples of known vegetables include broccoli, kale, carrots, bitter melon, lotus root, pumpkin, mulberry leaves, cabbage, spinach, barley grass, angelica tree leaves, perilla leaves, asparagus, Chinese cabbage, radish leaves, celery, and parsley.

[0018] Among these, green-yellow vegetables are preferred. Among green-yellow vegetables, broccoli, kale, young barley leaves, and ashitaba are preferred. The above vegetable powder may be used alone or in combination of two or more kinds.

[0019] The particle size of the vegetable powder is not particularly limited, but it is preferably 160 mesh or less, more preferably 115 mesh or less, still more preferably 100 mesh or less, and even more preferably 80 mesh or less. Note that 160 mesh or less means a particle size that can pass through a sieve of 160 mesh or less and cannot pass through a sieve exceeding 160 mesh. The larger the mesh number of the sieve through which it can pass, the smaller the particle size. The above mesh is the JIS standard mesh. Specifically, it is defined in the old JIS Z 8801.

[0020] For the vegetable powder, the larger the mesh number of the sieve through which it can pass, the relatively longer the grinding time for reducing the particle size. Therefore, it is likely to lead to a decrease in work efficiency and an increase in cost. By using a vegetable powder with a particle size of about 160 mesh or less, it is possible to contribute to an improvement in work efficiency and a reduction in cost.

[0021] In addition, the particle size distribution of the vegetable powder preferably has a D50 of 1 μm or more and 130 μm or less, and a D90 of 5 μm or more and 260 μm or less. The vegetable powder more preferably has a D50 of 6 μm or more and 118 μm or less, and a D90 of 17 μm or more and 248 μm or less, and still more preferably has a D50 of 11 μm or more and 107 μm or less, and a D90 of 29 μm or more and 237 μm or less.

[0022] Note that D50 and D90 respectively mean the median particle size and the particle size of the particles corresponding to 90% from the bottom of the cumulative distribution when measuring the cumulative distribution with respect to the particle diameter of the vegetable powder. As a method for measuring the particle size distribution of the vegetable powder, for example, it can be measured using a nanoparticle size distribution measuring device (SALD-7500) manufactured by Shimadzu Corporation. The specific measurement method will be described later.

[0023] The content ratio of the vegetable powder in the powdered food composition is not particularly limited, but it is preferably 3% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, and most preferably 30% by mass or more. The content ratio of the vegetable powder in the powdered food composition is preferably 80% by mass or less, more preferably 70% by mass or less, still more preferably 60% by mass or less, and most preferably 50% by mass or less.

[0024] When the content ratio of the vegetable powder in the powdered food composition is within the above numerical range, it becomes possible to suitably ingest the nutrients, dietary fibers, etc. possessed by the vegetable powder. Further, when the total content ratio of rice bran and vegetable powder in the powdered food composition is 100 parts by mass, the powdered food composition contains 3 parts by mass or more of the vegetable powder. The vegetable powder preferably contains 10 parts by mass or more, more preferably 20 parts by mass or more, still more preferably 30 parts by mass or more. Also, it preferably contains 80 parts by mass or less, more preferably 70 parts by mass or less, still more preferably 60 parts by mass or less, and most preferably 50 parts by mass or less. When the content ratio of the vegetable powder is within the above numerical range, it becomes possible to suitably ingest the nutrients of the rice bran while suppressing the progress of oxidation in the oil content contained in the rice bran to a low level.

[0025] <Other components> In addition to the above components, the powdered food composition may further contain other components as long as the effects of the present invention are not impaired. For example, it may contain conventionally known food additives such as emulsifiers, sweeteners, antioxidants, coloring agents, seasonings, vitamins, minerals, flavors, coloring agents, thickening polysaccharides, etc., and other components (including other foods in addition to food additives) conventionally added to foods.

[0026] Examples of emulsifiers include sugar fatty acid esters such as sucrose fatty acid esters, maltose fatty acid esters, and lactose fatty acid esters; surfactants such as sorbitan fatty acid esters, fatty acid monoglycerides, polyoxyethylene sorbitan fatty acid esters, polyoxyethylene glycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyethylene sterols, alkyl glucosides, and phospholipids; and polymers such as gelatin solution, hydroxypropyl cellulose, hydroxypropyl methylcellulose, hydroxyethyl cellulose, crystalline cellulose, powdered cellulose, carboxymethylcellulose, methylcellulose, ethylcellulose, corn starch, pregelatinized starch, gelatin, carrageenan, tragacanth, tragacanth powder, and macrogol. These may be used individually or in combination of two or more.

[0027] Examples of sweeteners include saccharin, sodium saccharin, acesulfame potassium, stevia extract, stevioside, sucralose, neohesperidyl dihydrochalcone, glycyrrhizin, perillartin, thaumatin, aspartylphenylalanine methyl ester, methoxycinnamaldehyde, trehalose, erythritol, sorbitol, palatinose, palatinose, xylitol, maltose, lactitol, fructose, reduced palatinose, glucose, sugar, brown sugar, Japanese molasses sugar, refined honey, unrefined honey, reduced maltose syrup, reduced starch syrup, starch syrup, and isomerized sugar (glucose-fructose syrup, fructose-glucose syrup). These sweeteners may be used individually or in combination of two or more.

[0028] A wide range of known antioxidants can be used, including, but are not limited to, vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, coffee bean extract (chlorogenic acid), tea extract (catechin), and rosemary extract.

[0029] A wide range of known colorants can be used, including, but are not limited to, caramel color, gardenia color, anthocyanin color, annatto color, paprika color, safflower color, red yeast rice color, flavonoid color, cochineal color, amaranth (Red No. 2), erythrosine (Red No. 3), Allura Red AC (Red No. 40), New Coccine (Red No. 102), Phloxine (Red No. 104), Rose Bengal (Red No. 105), Acid Red (Red No. 106), Tartrazine (Yellow No. 4), Sunset Yellow FCF (Yellow No. 5), Fast Green FCF (Green No. 3), Brilliant Blue FCF (Blue No. 1), and indigo carmine (Blue No. 2).

[0030] As for fragrances, it is possible to use a wide range of known fragrances, and synthetic or naturally derived products can be used as appropriate; there are no particular restrictions. In recent years, due to the growing health consciousness, it is preferable to have a low content of food additives. The content of food additives in a powdered food composition is preferably 5% by mass or less, more preferably 1% by mass or less, and even more preferably substantially absent. For example, the content of antioxidants as food additives is preferably 1% by mass or less. Here, substantially absent means that it is acceptable for them to be present at an impurity level.

[0031] <Forms of powdered food compositions> 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.

[0032] 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.

[0033] <Uses of powdered food compositions> 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.

[0034] Specific uses of powdered food compositions include, for example, powdered beverages and powdered soups. By dispersing the powdered food composition in a liquid such as water, it can be made into a beverage or soup.

[0035] 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. 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.

[0036] <Actions and Effects of Powdered Food Compositions> The function and effects of the powdered food composition of this embodiment will now be described. (1) When the total content ratio of rice bran and vegetable powder is 100 parts by mass, the vegetable powder is contained in a ratio of 3 parts by mass or more. By including vegetable powder in the above ratio, the progression of oxidation in the oil contained in rice bran can be kept to a minimum. Generally, in order to suppress the progression of oil oxidation, it is thought that antioxidants can be added. However, with the powder food composition of this embodiment, the progression of oil oxidation can be suppressed more effectively than by adding antioxidants. Furthermore, since the amount of antioxidants can be reduced or even omitted, the deterioration of taste caused by the high amount of antioxidants can be avoided. In addition, it becomes possible to ingest the nutrients and dietary fiber contained in the vegetable powder.

[0037] (2) The vegetable powder is at least one of broccoli, kale, barley grass, and angelica tree. Therefore, the oxidation of the oil contained in the rice bran can be effectively suppressed.

[0038] (3) The rice bran has a particle size of 35 μm or larger, with a proportion of 75% or less. Therefore, when the powdered food composition is used as a powdered beverage, it can be made to have a good mouthfeel. Furthermore, if the particle size distribution of the rice bran is within the above numerical range, the particle size distribution is relatively small, so the surface area of ​​the rice bran becomes relatively large, and there is a risk that the oil in the rice bran will be easily oxidized. With the powdered food composition of this embodiment, the progression of oxidation can be kept low even in rice bran with the above particle size distribution.

[0039] (4) The antioxidant content in the powdered food composition is 1% by mass or less. Therefore, it is possible to avoid a decrease in taste caused by a high antioxidant content. Furthermore, it becomes possible to provide a powdered food composition that is suitable for health-conscious needs.

[0040] <Example of changes> 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.

[0041] 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]

[0042] 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. First, an accelerated oxidative test was conducted to evaluate the oxidation state of the oil in rice bran. The conditions for the accelerated oxidative test were determined by the following method.

[0043] (Conditions for accelerated testing) As shown in Table 1, defatted rice bran A-1, with an oil content of 15% by mass or less and a proportion of particles with a particle size of 35 μm or larger of 10% or less, and defatted rice bran A-2, with an oil content of 15% by mass or less and a proportion of particles with a particle size of 35 μm or larger of 72%, were prepared. A fixed amount of each of defatted rice bran A-1 and A-2 was placed in multiple aluminum pouches, sealed, and left to stand in an incubator at 55°C. The peroxide value (hereinafter also referred to as POV) of defatted rice bran A-1 and A-2 was measured immediately after standing, after 1 week, 2 weeks, and 3 weeks, respectively, as reference examples 1 to 8. Note that an aluminum pouch refers to a packaging material having an aluminum foil layer. For example, aluminum laminate pouches and aluminum vapor-deposited pouches can be used as aluminum pouches. In Table 1, the numbers to the right of defatted rice bran A-1 and A-2 represent the content (mass %).

[0044] [Table 1] In Table 1, POV represents the amount of lipid peroxides in the oil and fat, and is expressed as the number of milliequivalents of iodine released from potassium iodide by peroxides in 1 kg of oil and fat. As the oxidation of the oil in rice bran progresses, the POV increases, so the oxidation state of the oil can be evaluated by measuring the POV.

[0045] POV was measured according to the Japan Oil Chemists' Society's "Standard Methods for Analysis of Fats and Oils (II) Reference Material 2.4-1996 Peroxide Value (Chloroform Method)". Defatted rice bran A-1 and A-2 were dissolved in a titration solvent of chloroform and acetic acid (2:3) to prepare the samples. Nitrogen gas was flowed through the samples to expel dissolved oxygen, and potassium iodide solution was added. The liberated iodine was titrated with a 0.01 mol / L sodium thiosulfate solution by potentiometric titration, and the POV was calculated from the titration volume of the sodium thiosulfate solution.

[0046] Furthermore, the proportion of particles with a particle size of 35 μm or larger in defatted rice bran A-1 and A-2 was measured using a laser diffraction / scattering particle size analyzer (LMS-3000, manufactured by Seishin Enterprise Co., Ltd.), with isopropyl alcohol as the dispersion medium, and measured by laser diffraction / scattering.

[0047] As shown in Table 1, the POV was largest in Reference Examples 4 and 8. Therefore, the conditions for the accelerated test were set to those of Reference Examples 4 and 8, namely, placing a fixed amount of sample in an aluminum pouch, sealing it, and leaving it undisturbed in an incubator at 55°C for 3 weeks. In the following, Reference Example 4 will be referred to as Comparative Example 1.

[0048] (Particle size distribution of vegetable powders) The particle size distribution of the vegetable powder was measured using the following method. Vegetable powders B-1 to B-6, shown in Table 2, were dispersed in 38 g of water at a concentration of 5% by mass to create a dispersion. This dispersion was gradually added to a 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.

[0049] The types, particle sizes, and particle size distributions of each vegetable powder B-1 to B-6 are shown in the "Type of Vegetable Powder," "Particle Size (Mesh Path)," "D50 (μm)," and "D90 (μm)" columns of Table 2, respectively.

[0050] [Table 2] In Table 2, a mesh path of 150 means that the particle size is such that it can pass through a sieve with 150 meshes.

[0051] The powdered food compositions of Examples 1 to 15 and Comparative Examples 1 to 5 shown in Tables 3 to 5 were prepared by mixing each component according to a conventional method. Defatted rice bran A-1 and A-2 shown in Table 1 were used. Vegetable powders B-1 to B-6 shown in Table 2 were used. The powdered food composition of Example 1 shown in Table 3 consists of 60% by mass of defatted rice bran A-1 and 40% by mass of vegetable powder B-1, with the vegetable powder content being 40 parts by mass.

[0052] (Evaluation test based on the type of vegetable powder and particle size distribution) Accelerated testing was performed on the powdered food compositions of Examples 1 to 8, which use the vegetable powders shown in Table 3, and the POV was measured.

[0053] [Table 3] As shown in Table 3, in Examples 1 to 8, the POV was kept lower than in Comparative Example 1, regardless of the type of vegetable powder and particle size distribution. Even if we assume that all of the POV in Examples 1 to 8 originated from defatted rice bran A-1 and A-2, and convert the content of defatted rice bran A-1 and A-2 to 100% by mass, the POV was still kept lower than in Comparative Example 1.

[0054] (Evaluation test based on the content of vegetable powder) As shown in Table 4, broccoli micropowder B-1 was used as the vegetable powder. Accelerated testing was performed on powder food compositions of Examples 1 and 9-14, in which the vegetable powder content was varied, and the POV was measured.

[0055] [Table 4] As shown in Table 4, the POV of Comparative Examples 2 and 3, which contained 2% by mass and 1% by mass of vegetable powder, was higher than that of Comparative Example 1, which was 61.2 meq / kg. In contrast, the POV of Examples 1, 9-14, which contained 3.3% by mass or more of vegetable powder, was lower than 61.2 meq / kg. Even if the weight percentage of defatted rice bran A-1 were converted to 100% by mass, the POV remained lower than that of Comparative Example 1.

[0056] (Comparative test with antioxidants) In comparative tests with antioxidants, the superoxide scavenging activity (hereinafter also referred to as SOSA) of each powder food composition was standardized, and then the point of consumption (POV) was measured. Antioxidants are known to be materials with high SOSA values. Therefore, if they are simply included in the same amount as vegetable powder, it is expected that the POV will be lower than that of vegetable powder due to the removal of reactive oxygen species. However, if antioxidants are included in the same amount as vegetable powder, the taste of the powder food composition may be reduced due to the taste of the antioxidant itself. Also, according to health-conscious needs, it is desirable to have a small amount of antioxidant. Therefore, in this test, the amount of each ingredient was adjusted to standardize the SOSA value, and then the POV was measured. SOSA can be measured by the ESR method, also known as electron spin resonance. Specifically, superoxide (O) generated by the hypoxanthine / xanthine oxidase system is measured. 2- The extent to which superoxide can be eliminated was evaluated using the ESR method. The results were expressed as "1 SOD unit" for superoxide scavenging ability, with superoxide dismutase (SOD), a representative enzyme with superoxide scavenging ability, used as a control. The results are shown in Table 5.

[0057] [Table 5] As shown in Table 5, in Comparative Example 4, tea extract was used as the antioxidants C-1 and C-2. Specifically, a known tea extract consisting of 30% by mass of tea extract, 6% by mass of citric acid, and 64% by mass of other food ingredients was used. In Comparative Example 5, 100% by mass of vitamin C (L-ascorbic acid) was used. As shown in Table 5, the POV was kept lower in Examples 1 and 15 than in Comparative Examples 4 and 5.

[0058] From the above results, it was confirmed that the powdered food composition of the present invention can suppress the progression of oxidation in the oil content of rice bran. Furthermore, since it does not contain antioxidants, it can also suppress the deterioration of taste caused by antioxidants, making it suitable for health-conscious needs.

Claims

1. A powdered food composition containing rice bran and vegetable powder, The aforementioned vegetable powder is at least one of broccoli, kale, barley grass, and angelica tree. If the total content ratio of the aforementioned rice bran and the aforementioned vegetable powder is 100 parts by mass, then the vegetable powder contains 3 parts by mass or more, A powdered food composition characterized in that the proportion of the vegetable powder in the powdered food composition is 10% by mass or more.

2. The powdered food composition according to claim 1, wherein the rice bran contains 75% or less of particles with a diameter of 35 μm or larger.

3. The powdered food composition according to claim 1 or 2, wherein the content of the antioxidant contained in the powdered food composition is 1% by mass or less.

Images