JP2000350560A - Production of roasted material from cereal embryo - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a roasted material of cereal embryo having excellent palatability in preparing a roasted material from embryo bud of grain by a hot-air fluidized roasting method. SOLUTION: In this method for obtaining a roasted material from cerial embryo by roasting, the roasting is carried out under hot air blasting conditions composed of three conditions of (1) substantially the whole embryo is floated by hot air in a fluidized bed, (2) a roasting temperature is 70-300 deg.C and (3) a roasting time is 1-20 minutes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a roasted product from cereal germ.

[0002]

2. Description of the Related Art Cereal seeds are roughly divided into endosperm, germ and hull. Structurally, there is endosperm in the center, outer skin and germ at the bottom. The germ stores all the nutrients necessary for seed growth and can be said to be an extremely excellent source of nutrients. However, blue odors and rancidity derived from lipids are avoided, and, for example, in a milling process for producing flour from wheat seeds, the germ part is removed together with the outer skin.

[0003] Thus, the germ of the cereal remains as it is,
It is rarely used for food, and is often used after processing such as roasting. For example, (i) JP-A-59-2
No. 32047, and (ii) JP-A-60-83572. These inventions are as follows.

(I) Japanese Unexamined Patent Publication (Kokai) No. Sho 59-232047 After raw wheat germ is heat-treated at 70 to 250 ° C.,
Finely pulverized by low-temperature pulverization at 0 to -150 ° C. to reduce the particle size to 80 μm or less.
Milk or milk beverage containing roasted wheat germ powder obtained by adding 0.5 to 10% by weight to a beverage containing the above.

(Ii) Japanese Patent Application Laid-Open No. 60-83572 Roasting germ of cereals such as rice, barley, wheat, corn, etc.
The roasted germ is finely pulverized in a low-temperature atmosphere,
A seaweed tsukudani with germ obtained by adding the finely pulverized product to the seaweed simmered in a normal manufacturing process of seaweed tsukudani at 20% by weight or less.

Generally, as a roasting method, a direct-fired roasting pot is used. In the case of heating with this direct-fired roasting pot, the granular material is often stirred by swinging or rotating blades. In this case, the roasted products include wheat (wheat germ), barley and other barley and soybeans (soybean hypocotyl), coffee and other beans, almonds, peanuts, etc., in various sizes, forms and specific gravities. There is.

[0007] By the way, when roasting germ of cereals, it is necessary for roasting of fragile tissues such as wheat germ and soybean hypocotyl when using the direct heating roasting method (pot) for roasting. The time is relatively long, and in addition to the tendency to burn, spots, etc., due to the mechanical action at the time of stirring, the shape of the product collapses or is ground, and the oil inside the product exudes, There was a big problem in quality. In addition, the flavor and taste of wheat germ roasted in a direct-fired heating roasting pot were not always satisfactory.

Therefore, a roasting method that solves this problem is a hot air roasting method, that is, heating the air to an appropriate temperature, bringing the heated air into contact with the material to be roasted, and increasing the temperature. A method is also used in which the water content is diffused to the surface, the water is evaporated by the heat of the same air, and the evaporated water is discharged to the outside together with the exhaust gas to roast.

Generally, the hot air fluidized roasting method can complete the roasting in a shorter time and uniformly heat the inside and outside of the material to be roasted, as compared with the direct heat heating roasting method. The occurrence of spots and spots can be reduced as much as possible. For example, Japanese Patent Application Laid-Open No.
In 232047, roasting of raw wheat germ is carried out by a hot air flow roasting method, that is, 70 to 25 in a stream of air, inert gas and steam.
Performed at 0 ° C. for 1 to 20 seconds. When the heating temperature in the air stream is higher than 250 ° C., or when the heating time is 20 seconds or longer, scorching occurs and the taste is reduced. However, on the other hand, when the roasting is insufficient, such as when the heating temperature is low or the heating time is short, the removal of water is not sufficiently performed, and a situation that does not satisfy the point of sakumi occurs. .

[0010] Therefore, a simple roasted hot-air roasting method does not provide a roasted germ of cereals with good palatability, and the development of the roasted cereal is awaited at present.

[0011]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method of obtaining a roasted germ with good palatability by a hot air fluidized roasting method in obtaining a roast from a germ of a grain. Things.

[0012]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and found that in roasting germs of cereals, a hot-air fluidized roasting method was employed, and specific hot-air blowing conditions were employed. It has been found that a roast with an extremely good taste can be obtained if the setting is made. As a result of further study, the present invention has been finally completed.

That is, the present invention is as follows.

(1) A method for obtaining a roasted product by roasting from germ of cereals, wherein substantially all germs are suspended by hot air in a fluidized bed, at a roasting temperature of 70 to 300 ° C.
A method for producing a roasted product from cereal germ, wherein roasting is performed under hot air blowing conditions comprising three conditions of roasting time of 1 to 20 minutes.

(2) The method for producing a roasted product from germ of a cereal according to the above (1), wherein the cereal is wheat.

(3) The method for producing a roasted product from cereal germ according to the above (1) or (2), wherein the roasting temperature is 160 to 210 ° C. and the roasting time is 2 to 8 minutes.

The grains of the present invention include legumes, and the germ includes hypocotyls.

The present invention has been made based on the discovery of the following new fact.

"In a method of producing roasted material from cereal germ, a method is used in which a specific hot air blowing condition, ie, a method in which substantially all germs are suspended by hot air in a fluidized bed at a temperature of 70 ° C.
The use of hot air blowing conditions consisting of three conditions of about 300 ° C. and a time of 1 to 20 minutes not only has the advantage of completing roasting in a short time and suppressing the occurrence of scorching and spots, but also has the advantage of reducing the shape before roasting. It was possible to obtain a very palatable (sakumi, sweet) roast without breaking the flakes. As in the present invention, if hot air blowing conditions consisting of the above conditions are adopted, the synergistic effect makes it possible to perform moderate roasting without the loss of nutrients in the germ, and the desired roasted product is obtained. And any of the conditions are lacking,
You can't get what you want.

The new fact of the present invention described above is that when an open flame heating roasting method is used for roasting a fragile tissue such as wheat germ, in addition to the generation of burns and spots on the product, agitation is required. Due to the mechanical action at the time of the product, the shape of the product collapses or is ground, and the internal oil oozes out, and there is a major problem in the quality of the product. In the roasting method, it is completely surprising in view of the fact that a roasted product satisfying palatability has not been obtained.

Accordingly, the present invention has been made based on the discovery of such a new fact, and is of great value in that the availability of cereal germ has been further enhanced.

The germ is a part that becomes a source of life when the wheat or the like germinates, and is a valuable thing that is contained only about 2% in the wheat seeds. Nutrition is stored and is said to be a treasure trove of nature's bounty.

Therefore, the present roasted product is obtained from the germ which is very rich in such nutrients, and the nutrients are included as they are, so that the vitamins B1, B
It has plenty of iron, dietary fiber, etc., including 2, 6, and E, and has extremely high nutritional value.

Hereinafter, the present invention will be further described.

(1) Raw Materials Wheat germ used as a raw material of the present invention is not limited in its production method. For example, what is obtained as a by-product in the wheat milling step, that is, crude germ obtained by pulverizing wheat and then sieving with a shifter can also be used. However, the coarse germ often contains wheat hulls (brass) and the like. Therefore, it is more preferable to use a germ having a higher degree of purification in which the crude germ is further depressurized with a depressurizing roll and sieved with a shifter to remove impurities.

(2) Roasting The present invention is characterized in that the method for producing a roasted product from cereal germ is carried out under the above-mentioned specific hot air blowing conditions. About blowing conditions,
This will be described below.

1) Regarding the above conditions (substantially all embryos are floated by hot air in a fluidized bed) As a roasting apparatus used for roasting, an ordinary hot air fluidized roasting apparatus is used.

In order to suspend substantially all the germs using such a roasting apparatus, it is necessary to consider the shape and quality of the raw material (raw germ), the amount of the blast, etc. It is necessary to adjust while adjusting. If all the germs do not float, the roasting conditions will cause burning, off-flavors and spots, and a roast of satisfactory quality cannot be obtained.

As long as substantially all the embryos can be suspended, it is not particularly necessary to use a special hot air fluidized roasting apparatus. For example, a blown fluidized bed dryer, a vibratory fluidized bed dryer, a fluidized bed granulator, a superheated steam dryer (a device using steam at 100 ° C. or higher) and the like can be used.
As a special product, for example, a device using microwave heating (Japanese Patent Laid-Open No. 6-7132), a device using far-infrared heating (Japanese Patent Application Laid-Open No. 8-47384), and a device for suppressing the generation of offensive odor during roasting can be used. (JP-A-8-336377).
The latter is convenient for roasting at relatively high temperatures.

As the hot air of the hot air flow roasting apparatus, a general air stream (air), an inert gas such as nitrogen, overheated steam, or the like is used.

2) Regarding the above conditions (roasting temperature) The roasting temperature is 70 to 300 ° C, preferably 100 to 25.
0 ° C, more preferably 160-210 ° C.

As described above, in the present invention, when roasting in an air stream, if the heating temperature is higher than 250 ° C., a burning odor is generated and taste is lowered. It is a surprising result that even when the temperature is higher than 250 ° C., a product having high palatability is obtained.

In general, it is preferable to carry out the germ at a relatively low temperature when the germ is derived from soybean, and at a relatively high temperature when the germ is derived from wheat or barley.

3) Regarding the above conditions (roasting time) The roasting time is 1 to 20 minutes, preferably 2 to 10 minutes, and more preferably 2 to 8 minutes.

As described above, conventionally, in roasting in an air stream, when the heating time is 20 seconds or longer, it is considered that a burning smell is generated and taste is lowered. It is a surprising result that even when the heating time is 20 seconds or longer, a product having high palatability is obtained.

In general, it is preferable that the germ be derived from soybeans in a relatively short time, and the germ derived from wheat or barley be performed in a relatively long time.

<Use> Since the germ contains a high level of nutrients such as protein (high lysine), vitamins and linoleic acid, the roasted product of the present invention can be used as it is in health foods. . It is also added to general foods. For example, there are bread containing embryos, waffles, wafers, cookies and the like.

[0038]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the present invention is not limited thereto.

In the following description, "%" means "% by weight" unless otherwise specified.

[0040]

[Example 1] The roaster is a gas fluidized bed roaster FI-FDHR-
Model 10 (Osaka Gas Engineering Co., Ltd.) was used.
2.5 kg of wheat germ is put into the roasting layer on a conveyor,
C. Hot air was blown for 2 minutes and fluidized roasting. And immediately spread the roasted wheat germ on stainless steel mesh,
It was left to cool until the product temperature became 35 ° C. or less. By this operation, 2.1 kg of small flaky roasted germ was obtained.

[0041]

Example 2 The same procedure as in Example 1 was carried out except that fluidized roasting was performed by blowing hot air at 190 ° C. for 2 minutes and 30 seconds. By this operation, 2.1 kg of small flaky roasted germ was obtained.

[0042]

Example 3 The same operation as in Example 1 was carried out except that fluidized roasting was performed by blowing hot air at 180 ° C. for 3 minutes and 15 seconds. By this operation, 2.1 kg of small flaky roasted germ was obtained.

[0043]

Example 4 The same procedure as in Example 1 was carried out except that hot air at 170 ° C. was blown for 4 minutes to perform fluidized roasting. By this operation, 2.1 kg of small flaky roasted germ was obtained.

[0044]

Example 5 The same procedure as in Example 1 was carried out except that fluidized roasting was performed by blowing hot air at 200 ° C. for 4 minutes. By this operation, 2.1 kg of small flaky roasted germ was obtained.

[0045]

Example 6 The same procedure as in Example 1 was carried out except that fluidized roasting was performed by blowing hot air at 170 ° C. for 8 minutes. By this operation, 2.1 kg of small flaky roasted germ was obtained.

[0046]

[Comparative Example 1] A roasting pot heated by direct heat with a gas burner was used as a roasting apparatus. 30 kg of wheat germ is put into a roasting pot,
While roasting with a stirring blade at a kettle temperature of 170 ° C. for 40 minutes. Then, the roasted wheat germ was immediately spread on a stainless steel mesh and allowed to cool until the product temperature became 35 ° C. or less. By this operation, small flaky roasted germ 22.9 kg
I got

[0047]

Comparative Example 2 The same procedure as in Example 1 was carried out except that fluidized roasting was performed by blowing hot air at 200 ° C. for 20 seconds. By this operation, 2.1 kg of small flaky roasted germ was obtained.

(A) Bulk specific gravity (k) of raw material germ and roasted product
g / l) are as follows.

Raw material germ: 0.30 Examples 1 to 6: 0.31 Comparative example 1: 0.52 Comparative example 2: 0.30 From the above results, the roasted products of Examples 1 to 6 and Comparative example 2 It can be seen that the bulk specific gravity of the roasted product of Comparative Example 1 is significantly higher than that of the raw material germ, while the bulk specific gravity of the raw material germ is almost the same as that of the raw material germ.

In the results, the bulk specific gravity of the roasted product of Comparative Example 1 was significantly higher than the bulk specific gravity of the raw germ, because of the difference in roasting method, the mechanical rupture during roasting caused the germ. This is considered to be due to the fact that

On the other hand, in Examples 1 to 6, the fact that there was no change in the bulk specific gravity indicates that there was almost no mechanical damage during roasting of the germ.

(B) Table 1 shows the evaluation of the palatability of the roasted products of the above Examples and Comparative Examples.

[0053]

[Table 1] From the above results, this roasted product is excellent in palatability, that the mechanical damage of the germ affects the palatability in roasting in a direct-fired heating roasting kettle, hot air flow Even if the method is adopted, if the roasting time is short, the taste is lacking (Comparative Example 2). Therefore, it is important to select the roasting time.
And so on.

Such remarkable improvement of sakumi increases the value of use as food, and wide use can be expected. Furthermore, the improvement of palatability including imparting sweetness is extremely suitable not only for use of roasted foods as processed foods, but also for eating as it is as health foods.

[0055]

According to the present invention, in a method for producing a roast from germ of a cereal, the roasting is completed in a short time by adopting specific hot air blowing conditions, and the occurrence of burns and spots is suppressed. In addition to the advantages, there is no loss of nutrients in the germ, and without losing the shape before roasting, it is possible to obtain a roasted material having a very good taste (having a sweet taste and sweetness). It is very good.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masayuki Kokuji 2-2-1 Uchikanda, Chiyoda-ku, Tokyo Showa Industrial Co., Ltd. (72) Inventor Hideo Fukui 2-2-1 Uchikanda, Chiyoda-ku, Tokyo (72) Inventor Hidekazu Takahashi 2-2-1 Uchikanda, Chiyoda-ku, Tokyo F-term (reference) 4B025 LB03 LG04 LG08 LP02 LT05

Claims (3)

[Claims] 1. A method for obtaining a roast product by roasting from germ of cereals, wherein substantially all germs are suspended in a fluidized bed by hot air, at a roasting temperature of 70 to 300 ° C. and a roasting time of 1 to 20. A method for producing a roasted product from cereal germ, wherein the roasted product is roasted under hot air blowing conditions consisting of three conditions. 2. The method according to claim 1, wherein the cereal is wheat. 3. The method according to claim 1, wherein the roasting temperature is 160 to 210 ° C. and the roasting time is 2 to 8 minutes.