JP2004283042A - Method for producing pregelatinized germinated grain flour - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing pregelatinized germinated grain flour by which nutrition effect caused by germination can be continuously and sanitarily obtained in a short time so as to obtain safe, stably qualified and nutritious grain flour such as wheat flour or brown rice not bound by cooking menus. <P>SOLUTION: The method for producing pregelatinized germinated grain flour comprises the following process: adding water to well-chosen wheat flour or brown rice or the like; putting the mixture into a germination tank; sprinkling approximately 15-40°C chlorine water on the grain in the germination tank to be soaked for approximately 6 h; draining the tank; intermittently stirring the grain at a low speed for approximately 14-20 h to obtain germinated grain uniformly containing moisture; continuously heating the germinated grain to be pregelatinized; cooling/drying the pregelatinized germinated grain followed by pulverizing the resultant grain into powder. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a pregelatinized germinated cereal flour that has been pregelatinized after germinating a grain such as wheat or brown rice, and more particularly, to easily eat nutrients contained in the germinated cereal and to improve the texture. The present invention relates to a method for producing pregelatinized cereal flour.
[0002]
[Prior art]
Conventionally, as a method for processing germinated cereals such as wheat or brown rice, Japanese Patent Application Laid-Open No. 9-163941 discloses a method for processing germinated cereals in which germinated cereals are dried at a low temperature, and then irradiated with far-infrared rays and internally dried. Features. Japanese Patent Application Laid-Open No. 2002-335891 is disclosed as a method for producing germinated flour and a food using germinated flour, characterized by immersing flour in water, germinating, drying and crushing. I do.
[0003]
[Problems to be solved by the invention]
Conventional germinated brown rice has problems in taste and usage in the form of rice grains, which are mainly cooked rice, or dried and ground powder. As described above, germinated brown rice is limited in its cooking method to rice cooking, and the menu is limited in order to eat the rich nutrients of brown rice every meal, and thus it is poor in sustainability. Dry and ground brown rice flour has a change in taste due to residual amylase enzyme, and taste is difficult when brown rice flour is blended with flour and processed into bread, confectionery and the like.
[0004]
In addition, germinated wheat has been limited to use in such a degree that it is roughly crushed by itself and blended into bread or the like. In addition, complicated steps were required to control the increase in amylase enzymes and various bacteria due to germination. Dried and crushed flour of germinated wheat is liable to cause taste and product defects due to residual amylase enzyme like brown rice. In addition, there is a problem that it is difficult to easily use it as a pasty food such as a simple soup.
[0005]
By the way, when wheat germinates, the activity of alpha-amylase, which is a starch-degrading enzyme, increases, so that it becomes so-called low amylose, which has no commercial value and has been treated as wheat having no utility for milling. For this reason, as a raw material of a germinated wheat flour-containing food, the use has been limited to such a degree that wheat germinated by a private or small bakery is crushed and blended into bread or the like.
[0006]
In recent years, the nutritional value of germinated wheat has attracted attention, expecting the same nutritional value, germinating wheat, drying, and then crushed whole wheat flour, but amylase enzyme activity is high, or until dried, There is a possibility of deterioration due to the increase of various bacteria, and it is necessary to kill or control the activity value of the enzyme, and sterilization treatment for reducing the number of various bacteria, and thus the food lacks safety and stability.
[0007]
In conventional germinated flour, baked goods such as bread and confectionery have a deep roasting color and boil and dissolve in noodles remarkably due to the amylase enzyme activity, and both tend to cause defective products in appearance and taste. When heat treatment is performed to kill and inactivate the enzyme, wheat gluten is denatured due to heat denaturation of the protein, and there are problems such as a decrease in water supply and a decrease in extensibility of the dough.
[0008]
Therefore, it is safe, not restricted by the cooking menu, easy to eat, has a good taste and texture, and has a large amount of gaba, inositol, IP6, and dietary fiber contained in sprouted grains such as sprouted wheat and sprouted brown rice. The development of germinated flour has been desired.
In addition, in order to obtain pregelatinized powder, the process of manufacturing powdery products from germination to continuously inactivate amylase enzyme activity, heat denaturation of gluten, reduce various bacteria, and obtain safe and stable quality as food, is performed. It has been desired that the treatment can be performed hygienically and hygienically.
[0009]
The present invention has been made in order to achieve the above-mentioned demands, and has a nutritional effect by germination in order to obtain a grain powder such as wheat or brown rice which is safe and stable in quality, is not restricted by a cooking menu, and is rich in nutrients. It is an object of the present invention to obtain a method for producing a pregelatinized germinated cereal flour which can be continuously and sanitarily produced in a short time.
[0010]
[Means for Solving the Problems]
The present invention relates to a method for producing a pregelatinized germinated cereal flour, wherein water is added to selected grains such as wheat or brown rice and introduced into a germination tank, and chlorine water at about 15 to 40 ° C. is added to the cereals in the germination tank. Sprinkle, dipped for about 6 hours, drained the tank, and intermittently stirred at low speed for about 14 to 20 hours to obtain a germinated cereal with uniform moisture, and continuously heated this germinated cereal to be pregelatinized, After cooling and drying, it is pulverized by a pulverizer into powder.
[0011]
Further, the method for producing a pregelatinized germinated cereal flour of the present invention is characterized in that chlorine water at room temperature of about 15 to 25 ° C. is flowed over the cereal grains made of wheat in the germination tank and immersed for about 6 hours. The method for producing a pregelatinized germinated cereal flour according to claim 1.
[0012]
Further, the method for producing a pregelatinized germinated cereal flour of the present invention is characterized in that chlorine water at about 40 ° C. is flowed over the grains of brown rice in the germination tank and immersed for about 6 hours.
[0013]
In the method for producing a pregelatinized germinated cereal flour according to the present invention, the residual chlorine concentration of the chlorinated water is about 0.3 mg / 100 l.
Further, in the method for producing a pregelatinized germinated cereal flour of the present invention, the germinated cereal is introduced into a twin-screw extruder, and is continuously pregelatinized at a barrel setting temperature of 100 to 200 ° C. and a tip pressure of 5 to 30 kg / cm ² , and cooled. -It is characterized in that after drying, it is pulverized by a pulverizer into a powder having a degree of pregelatinization of 60% or more.
[0015]
The present invention does not simply germinate, dry, and grind cereals such as wheat or brown rice over a long period of time, but after sufficient selection, moisten the surface of the grains with a paddle conveyor while adding water so that the grains do not rise during immersion. Let Then, in order to suppress the growth of various bacteria, normal temperature water or hot water containing a certain concentration of chlorine is poured. By controlling the temperature in the germination tank, the production of gaba can be maximized in 20 to 24 hours.
[0016]
After immersion for 6 hours, water is drained and intermittently stirred, so that a direct treatment with a twin-screw extruder can be performed with a uniform water content. Pregelatinized germinated grains such as pregelatinized germinated flour or pregelatinized germinated brown rice, which are easy to eat, have a good taste and texture, and are not harmful to nutrients due to germination because pregelatinization and grinding are completed by continuous processing. You can get the powder.
[0017]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, a method for producing a pregelatinized germinated cereal flour according to the present invention will be described in more detail with reference to an embodiment shown in the drawings. FIG. 1 shows a production process of a method for producing a pregelatinized germinated cereal flour according to one embodiment of the present invention.
[0018]
In the case of a wheat raw material, a foreign material, impurities and the like are removed from the wheat raw material through a separator and a concentrator to carefully select a normal wheat raw material. Rub the wheat ingredients together with a scalar and aspiration channel to remove deposits.
[0019]
The stones in the wheat raw material are removed by dry-stoning. The wheat raw material that has gone through the above-mentioned selection process is watered with a water-conveyor via a water-check bin. In this watering step, the wheat grain is used for the purpose of preventing the wheat material from floating and overflowing when entering the germination tank in the next step due to the fine hair on the wheat grain surface and the water repellency on the wheat grain surface. Make the surface absorb water.
[0020]
Next, the wheat grains are put into a germination tank. In this tank, barley grains are immersed in room temperature water of about 15 to 25 ° C. The immersion water has a residual chlorine concentration of 0.3 mg / 100 l, and is immersed for about 6 hours by flowing normal temperature water of this concentration. Thereafter, the water in the tank is drained, and the mixture is stirred for 14 to 20 hours at a low speed intermittently, and air or warm air is ventilated as appropriate to bring the embryo into a germinating state of about 0.5 to 1 mm, and a water content of 30 to 40%. Get germinated wheat raw material.
[0021]
The germinated wheat raw material is put into a check bin of a twin-screw extruder (30 kW), and the jacket of the twin-screw extruder is heated to 100 to 200 ° C., and expanded at a tip pressure of 5 to 30 kg / cm ² and 50 to 150 kg per hour. Then, it is cut with a nozzle tip cutter, and the spherical expanded material is conveyed by air and passed through a non-heated fluidized dryer.
[0022]
After cooling, the mixture was pulverized with a high-speed pulverizer (22 kW) having a 1.5 mm screen, collected with a jet filter together with a large amount of air, and sieved with a 200-μ sieve to obtain a through as whole grain germinated wheat flour. The degree of pregelatinization of this powder was 60% or more.
[0023]
In the case of brown rice raw material, a normal brown rice raw material is carefully selected by removing foreign substances, impurities, and the like from the brown rice raw material through a separator and a concentrator.
[0024]
Dry stoner removes stones from brown rice raw material. The brown rice raw material that has gone through the above-mentioned selection process is watered with a water-conveyor via a water-checking bin. In the watering step, the surface of the brown rice grains is made to absorb water for the purpose of preventing the brown rice grains from rising and overflowing when introduced into the germination tank in the next step by water repellency on the surface of the brown rice grains.
[0025]
Next, the brown rice grains are put into a germination tank. In this tank, brown rice grains are immersed by filling with warm water of about 40 ° C. The immersion water has a residual chlorine concentration of 0.3 mg / 100 l, and is immersed in hot water of this concentration for about 6 hours. After that, the water in the tank is drained, and the mixture is stirred for 14 to 20 hours at low speed intermittently. Air or warm air is ventilated as needed to bring the embryo into a germination state of about 0.5 to 1 mm, and the water content is 30 to 40%. Germinated brown rice raw material is obtained.
[0026]
The germinated brown rice raw material is put into a check bin of a twin-screw extruder (30 kW), and the jacket of the twin-screw extruder is heated to 100 to 200 ° C. and expanded at a tip pressure of 5 to 30 kg / cm ² and 50 to 150 kg per hour. Then, it is cut with a nozzle tip cutter, and the spherical expanded material is conveyed by air and passed through a non-heated fluidized dryer.
[0027]
After cooling, the mixture was pulverized with a 1.5 mm screen high-speed pulverizer (22 kW), collected with a jet filter together with a large amount of air, and sieved with a 200-μ sieve to obtain a through as pregelatinized germinated brown rice flour. The degree of pregelatinization of this powder was 60% or more.
[0028]
【Example】
Next, the present invention will be described in more detail with reference to examples.
Example 1
After carefully selecting 200 kg of Shirane wheat from Nagano Prefecture, the water content was measured by changing the immersion time in room temperature water for 3 hours and 6 hours. The water content after immersion for 3 hours reaches around 33% after 6 hours compared to around 28%, and the water content does not increase even if the immersion time is extended thereafter. Then, after immersion for 6 hours, the water was drained, and the content of GABA after 6 hours and 18 hours was measured. It increased twice, and germination of about 1 mm was confirmed.
[0029]
The sprouted wheat is put into a check bin of a twin-screw extruder, supplied at a rate of 100 kg / hour, heated to 160 ° C., swollen and gelatinized at a tip pressure of 20 kg / cm ² without water addition, cut with a tip cutter, and flattened to a diameter of about 10 mm. It becomes a grain. This is pneumatically transported, cooled by a fluid dryer that blows unheated air, crushed by a high-speed crusher, sieved at 200 μm by a sieving machine, the over is sent to the crusher again, and the through , Wheat flour pregelatinized germinated wheat. 170 kg of powder was obtained through the above steps. The degree of pregelatinization of this powder was 76%.
The resulting pregelatinized germinated wheat whole flour is a white-brown powder in which the bran of the epidermis is evenly crushed. The water content is about 10%, and the number of general viable bacteria is about 1 × 10 ³ / g.
[0030]
When this whole gelatinized germinated wheat flour was blended with 5% strong wheat flour for bread and baked, a soft and well-melted bread was obtained. In addition, a bread with 20% blend provides a moist product with good flavor and taste, and can take in nutrients of germinated wheat.
[0031]
Furthermore, this pregelatinized germinated wheat whole flour was blended with 20% neutral flour to make noodles to produce udon. This udon was boiled in two-thirds of the time compared to a normal udon, and a transparent, soft, elastic, good-tasting and textured product was obtained.
[0032]
Further, this pregelatinized germinated wheat whole flour was added to water or milk in a weight ratio of 5 to 10 times to obtain a food from a porridge to a soup. When this food was eaten, a smooth, thick, slightly sweet taste and texture were obtained, and it was delicious and easy to eat.
[0033]
Example 2
After carefully selecting 200 kg of Koshihikari brown rice from Nagano Prefecture, the water content was measured by changing the immersion time in warm water of 40 ° C. for 3 hours and 6 hours. The water content after immersion for 3 hours reaches around 35% after 6 hours compared to around 30%, and the water content does not increase even if the immersion time is extended thereafter. Then, after immersion for 6 hours, water was drained, and the content of GABA after 6 hours and 18 hours was measured. After 12 hours from immersion, the content of GABA was increased by 1.2 times compared to before immersion, and after 24 hours, 1. It increased 5 times, and germination of about 1 mm was confirmed.
[0034]
The sprouted brown rice is placed in a check bin of a biaxial extruder, supplied at a rate of 70 kg per hour, heated to 160 ° C., expanded and gelatinized at a tip pressure of 10 kg / cm ² without water addition, cut with a tip cutter, and flattened to a diameter of about 10 mm. It becomes a grain. This is pneumatically transported, cooled by a fluid dryer that blows unheated air, crushed by a high-speed crusher, sieved at 200 μm by a sieving machine, the over is sent to the crusher again, and the through And pregelatinized germinated brown rice flour. Through the above steps, 180 kg of powder was obtained. The degree of pregelatinization of this powder was 96%.
The pregelatinized germinated brown rice flour composed of the brown rice is a cream-colored powder, and it is observed that some brown points are uniformly mixed. The water content is about 10%, and the number of general viable bacteria is about 1 × 10 ³ / g.
[0035]
When this pregelatinized germinated brown rice flour was blended with 5% strong flour for bread and baked, a soft and well-melted bread was obtained. In addition, a bread with 20% blend provides a moist product with good flavor and taste, and can take in the nutrients of germinated brown rice.
[0036]
Further, this pregelatinized germinated brown rice flour was blended with 20% neutral flour to make noodles to produce udon. This udon was boiled in two-thirds of the time compared to a normal udon, and a transparent, soft, elastic, good-tasting and textured product was obtained.
[0037]
This pregelatinized germinated brown rice flour was added with water or milk in a weight ratio of 5 to 10 times to obtain a food from a porridge to a soup. When this food was eaten, a smooth, thick, slightly sweet taste and texture were obtained, and it was delicious and easy to eat.
[0038]
【The invention's effect】
Therefore, according to the present invention, it contains 8 to 10 times as much nutrients as GABA and 3.8 times as much as dietary fiber as compared to normally milled Shirane flour from Nagano Prefecture, and has a remarkable taste and texture of wheat epidermis in ordinary whole grain flour. Bad feeling can be greatly improved, GABA, IP6, and dietary fiber can be taken, which can be effective in preventing hypertension, heart disease and the like.
[0039]
In addition, germinated flour that has not been gelatinized cannot be eaten as a soup food unless it is heated, but the present invention can be eaten only by adding water, and the taste and texture are improved even with products mixed with flour etc. In addition, it is possible to eat delicious functions and nutritive values not found in conventional whole wheat flour.
[0040]
Brown rice usually contains 8 to 10 times as much nutrients as white rice gabber and 6 times as much as dietary fiber. In addition, conventional germinated brown rice has only a limited cooking method by cooking rice, but by gelatinizing it into flour, it can be easily blended into many menus, taste and texture are improved, and it is not found in conventional brown rice We can eat function, nutritional value deliciously.
[Brief description of the drawings]
FIG. 1 shows a production process of a method for producing a pregelatinized germinated cereal flour according to an embodiment of the present invention.

Claims (5)

Water is added to selected grains such as wheat or brown rice and introduced into a germination tank. Chlorine water at about 15 to 40 ° C. is poured over the grains in the germination tank, and immersed for about 6 hours. Is drained and stirred at a low speed for about 14 to 20 hours at low speed to obtain a germinated cereal having a uniform water content. The germinated cereal is continuously heated to be pregelatinized. A method for producing a pregelatinized germinated cereal flour, characterized in that: 2. The pre-gelatinized germinated cereal flour production according to claim 1, wherein chlorine water at room temperature of about 15 to 25 [deg.] C. is flowed over the cereal grains made of wheat in the germination tank and immersed for about 6 hours. Method. The method for producing pregelatinized germinated cereal flour according to claim 1, wherein chlorine water at about 40 ° C is poured over the cereal grains made of brown rice in the germination tank, and immersed for about 6 hours. The method for producing pregelatinized germinated cereal flour according to claim 1, wherein a residual chlorine concentration of the chlorinated water is about 0.3 mg / 100 l. The germinated cereal is introduced into a twin-screw extruder, and is continuously pregelatinized at a barrel setting temperature of 100 to 200 ° C. and a tip pressure of 5 to 30 kg / cm ^2. The method for producing a pregelatinized germinated cereal powder according to any one of claims 1 to 4, wherein the powder is the above powder.

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