JP2002335891A - Method of producing germinated wheat flour and food product using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing germinated wheat flour rich in nutrients that can be utilized over a wide kind of foods, and food products using the germinated wheat flour. SOLUTION: Wheat grains are soaked in water, germinated and crushed to obtain the germinated wheat flour. In a preferred embodiment, the wheat grains are partially peeled off their skins, then soaked in water and the peeling degree of the grain skin is preferably <=20% and the water used in the soaking preferably includes electrolyte water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a germinated flour rich in nutritional components and a food using the germinated flour.

[0002]

2. Description of the Related Art It has been known that the epidermis and germ of grains such as rice and wheat are rich in nutrients such as dietary fiber, vitamins and minerals.

In recent years, it has been found that germinated grains are rich in physiologically active substances such as γ-aminobutyric acid which plays an important role in the central nervous system as a neurotransmitter and has a blood pressure lowering function. Attempts have been made to use germinated cereals in foods. For example, JP 2000
No. 4,158,582 discloses a method for producing a cereal confectionery in which a germinated cereal is heated and pressed to form a predetermined shape.

Japanese Patent Application Laid-Open No. 2000-300196 discloses that
A gamma-aminobutyric acid-enriched germinated brown rice characterized by enriching gamma-aminobutyric acid by germinating brown rice is disclosed.

[0005]

Although attempts have been made to use sprouted cereals for food as described above, the range of use is limited, and a sprouted cereal product that can be used for a wide range of foods is provided. That seems to be very significant.

Accordingly, an object of the present invention is to provide a method for producing a germinated flour rich in nutrients, which can be used in a wide range of foods, and a food using the germinated flour.

[0007]

Means for Solving the Problems To achieve the above object, one of the present invention is to produce germinated flour, comprising immersing wheat grains in water, germinating, drying and crushing. Is the way.

According to the present invention, germinated wheat flour which is rich in nutrients and can be used for various foods can be provided.

In the above method for producing germinated flour,
It is preferable that the wheat grains are partially peeled and immersed in water. Further, it is preferable that the wheat grains have a peeling degree of 20% or less. According to this aspect, the germination time can be shortened and the germination rate can be improved.

Further, it is preferable to use electrolytic water as the water. According to this aspect, when germinating wheat grains, the growth of various bacteria can be suppressed, and the germination rate can be further improved.

Another aspect of the present invention is a food containing germinated wheat flour obtained by the above-mentioned production method.

According to the above-mentioned invention, a food containing various nutrients contained in germinated flour can be provided.

[0013] The above-mentioned food is prepared by adding the germinated flour to 5 to 40
It is preferred that the content be contained by mass. According to this aspect, the texture and flavor of the food are not reduced.

Preferably, the food is breads, confectionery or noodles. According to this aspect, breads and the like containing various nutrients contained in the germinated flour can be provided.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The germinated wheat grains used in the present invention may be those obtained by germinating generally available domestic and foreign wheat grains under appropriate conditions. In the present invention, it is preferable to use whole grains (peeling degree 0%) or partially peeled wheat grains. When partially peeled wheat grains are used, the peeling degree is preferably 20% or less, more preferably 5 to 10%. Wheat peeling degree of 20
%, It is not preferable because the germination rate is deteriorated.

As a method for germinating wheat grains, for example, in the case of whole wheat, the wheat grains are
30 ° C., preferably in a constant temperature bath at 20 to 25 ° C.,
The sprouts may be germinated until the length of the sprouts becomes about 0.5 to 1.0 mm. Usually, in the case of whole wheat, it takes about 20 to 48 hours for the bud length to reach the above-mentioned predetermined length. The most γ-aminobutyric acid content when the bud length is within the above range,
If the length of the buds exceeds 1.0 mm, the subsequent processability is affected, which is not preferable. At the time of germination, a cotton cloth or the like moistened with water may be spread in a container having a shallow bottom, and wheat grains may be sprinkled directly thereon.

On the other hand, in the case of partially peeled wheat, after soaking the wheat grains in water for a certain period of time, lay a cotton cloth or the like moistened with water in a shallow container, and directly sprinkle the wheat grains thereon, Germination may be performed in the same manner as described above until the length reaches a predetermined length. The above immersion time in water varies depending on the degree of peeling of the wheat grains, but may be usually set appropriately so that the moisture content of the wheat grains is 10 to 40%, preferably 15 to 35%. Usually, in the case of partially peeled wheat, it takes about 16 to 40 hours for the bud length to reach the above-mentioned predetermined length.

The water used for germinating wheat grains is not particularly limited, and may be tap water, mineral water,
Electrolyzed water or the like can be used. In the present invention, it is preferable to use mineral water and / or electrolyzed water, and particularly preferable to use electrolyzed water. By dipping in mineral water or electrolyzed water, the growth of various germs during germination is suppressed, and the germination rate is also improved. In addition, electrolyzed water refers to water obtained from the anode compartment side when water is electrolyzed. As the mineral water and the electrolyzed water, commercially available ones can be used, for example, "Minami Alps Natural Water" (trade name, manufactured by Suntory Ltd.), "Alkaline ionized water" (trade name, manufactured by Kirin Beverage Co., Ltd.) and the like. Can be

The germinated wheat grains obtained as described above are:
The water content is adjusted to 15% or less, more preferably 12% or less, by drying by a suitable drying means, for example, hot air drying, freeze drying or the like. For example, when drying with hot air, the temperature is 40
-90 ° C is preferred, and 60-80 ° C is more preferred. If the temperature of hot air drying is higher than 90 ° C., starch is gelatinized or colored, and if it is lower than 40 ° C., drying becomes difficult.

Next, as a method of pulverizing the dried germinated wheat grains, a known pulverizing method can be adopted. Specific examples include roll milling, impact crushing, mill crushing, and the like. After milling, it is preferable to remove coarse bran with a sieve to uniform the particle size of the flour.

In the present invention, the particle size of the germinated flour is
There is no particular limitation, and it can be appropriately selected according to the application.
For example, when used for bread, the thickness is preferably 8 to 250 μm.

The germinated flour obtained as described above is
In foods that use flour, for example, breads, cakes, biscuits, cookies and other confectionery, noodles, and side dishes such as tempura, it is possible to enhance nutritional components by using it as a partial substitute for ordinary flour. it can. In addition, since germinated flour has enzymatic activities such as protease and amylase, its texture can be moistened especially when blended with bread.

In the present invention, the use ratio of germinated wheat flour is preferably 5 to 40 parts by mass, more preferably 7 to 20 parts by mass, per 100 parts by mass of ordinary flour. If the proportion of the germinated flour is outside the above range, it is not preferable because the nutritional components cannot be sufficiently enhanced or the flour dough becomes sticky and the workability deteriorates.

[0024]

The present invention will be specifically described below with reference to examples.

Test Example The water absorption rate and the germination rate depending on the degree of peeling were examined.

Water absorption rate A predetermined amount (mass) of wheat grains (whole grains) having a peeling degree of 0% is added with twice the amount of water and allowed to stand, and is sampled at regular intervals to determine the water content of the wheat grains. Was measured. The measurement of the water content was performed by a normal pressure heating drying method, and the water content was calculated by subtracting the mass of the sample after heating (130 ° C., 3 hours) from the mass of the sample before heating.

The water content was measured in the same manner as above using wheat grains having a peeling degree of 10%. Table 1 shows the results.

[0028]

[Table 1]

Table 1 shows that partially peeled wheat grains have a higher water absorption rate than whole grains.

Germination rate Each wheat grain having a peeling degree of 0% (whole grain), a peeling degree of 10%, and a peeling degree of 20% was immersed in water for 60 minutes, and then placed on a wet cloth spread in a petri dish. 100 petals were scattered per petri dish. This petri dish was left in a thermostat at 25 ° C. for 24 hours, the number of germinated wheat grains was counted, and the germination rate was determined. Table 2 shows the results.

[0031]

[Table 2]

Table 2 shows that wheat grains having a peeling degree of 10% have a higher germination rate than whole grains. On the other hand, the germination rate was slightly lowered in wheat grains having a peeling degree of 20%. Moreover, the germination rate of the wheat grains having a peeling degree of 10% or 20% was higher than that of whole grains.

Example 1 100 parts by mass of wheat grains (peeling degree: 0%) were mixed with electrolytic water (trade name "Alkaline ionized water", manufactured by Kirin Beverage Co., Ltd.).
After immersion in 200 parts by mass for 30 minutes, constant temperature bath (25 ° C)
And wheat grains were germinated until the bud length was 0.5 to 1.0 mm.

Further, in the same manner as described above, partially peeled wheat grains (peeling degree: about 10%) obtained by peeling wheat grains (peeling degree: 0%) using a mulling machine (trade name “RMB10G”, manufactured by Satake Seisakusho) are used. Germinated.

Each of the above germinated wheats is used in a water content of 10 to 1
After hot-air drying (80 ° C.) until the concentration becomes 5%, the mixture is pulverized using a pin mill (trade name “Coloplex 160Z”, manufactured by Itoman Engineering) and sieved to 800 μm.
Each germinated flour was obtained with the same particle size as described below. Table 3
2 shows the results of component analysis of the germinated flour (partially peeled wheat) obtained in FIG.

[0036]

[Table 3]

Example 2, Comparative Example Bread was produced using the germinated flour (partially peeled wheat) obtained in Example 1. Specifically, the respective ingredients were mixed in the mixing ratio shown in Table 4 and bread was prepared using a home baking machine (trade name “Mitsubishi Automatic Home Bakery PC-10”, manufactured by Mitsubishi Electric Home Equipment Co., Ltd.) Example 2). Bread was prepared in the same manner except that no germinated flour was used (Comparative Example). The volume and compressive stress of each bread were measured, and the results are shown in Table 4. The compression stress was measured by slicing the bread into 2 cm width and 5 cm from the bottom.
5 × 5 × 2 (cm) cube was cut out with the part of the bottom as the base, and a rheometer (trade name “NRM-3002”) was cut out.
D ", manufactured by Fudo Kogyo Co., Ltd.), and the compression stress was measured by pushing with a disk-shaped adapter having a diameter of 2 cm.

[0038]

[Table 4]

From Table 4, it can be seen that the bread of Example 2 has a larger volume and a smaller compressive stress than the bread of the comparative example, so that the texture is soft and good.

[0040]

As described above, according to the present invention,
After the wheat grains are immersed in water to germinate, dried and pulverized, germinated flour rich in nutrients and usable for various wheat products can be provided. Then, by blending the germinated flour with food, it is possible to enhance the nutritional components and also improve the texture.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/30 A23L 1/30 B (72) Inventor Takashi Fujio 6-2-1 Tokai, Ota-ku, Tokyo Nitto F-term in the Central Research Laboratory of Flour Milling Co., Ltd. (reference)

Claims (7)

[Claims] 1. A method for producing germinated wheat flour, comprising immersing wheat grains in water to germinate, drying and crushing. 2. The method for producing germinated flour according to claim 1, wherein the wheat grains are partially peeled and immersed in water. 3. The method for producing germinated flour according to claim 1, wherein the degree of peeling of the wheat grains is 20% or less. 4. The method for producing germinated flour according to claim 1, wherein electrolytic water is used as the water. 5. A food containing germinated wheat flour obtained by the production method according to claim 1. 6. The food according to claim 5, comprising 5 to 40% by mass of the germinated flour. 7. The food according to claim 5, wherein the food is bread, confectionery, or noodles.