JP2005278557A - Sterilized germinated cereal powder and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing germinated cereal powder, capable of simply and effectively sterilizing the germinated cereal grains, also suppressing the degeneration of the components of germinated cereals and the reduction of the activity of the active ingredients as less as possible and excellent in food-processing aptitude, and germinated cereal powder produced by the method. <P>SOLUTION: This germinated cereal powder excellent in food-processing aptitude, produced by crushing the cereal grains germinated after being immersed into water is provided by being subjected to a drying treatment of the germinated cereal grains, and then being subjected to a short time heat sterilization treatment. The sterilization treatment is performed e.g. with a steam cooking treatment by using steam having a vapor pressure of ≥0.3 MPa for 20 sec to 4 min. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a germinated cereal powder that is rich in nutrients and suitable for use in foods, and a method for producing the same.

  Germinated cereals such as germinated wheat and germinated brown rice are rich in nutrients such as vitamins and minerals, and are also rich in dietary fiber, and have been used as food materials for the production of various foods in recent years. . In particular, germinated cereals produced by germinating cereals such as brown rice and wheat are known to be enriched with γ-aminobutyric acid and the like, which are effective in suppressing blood pressure rise, calming nerves, and improving liver function. The use as food is drawing attention. In addition, germinated wheat and barley are also used as food materials such as breads, noodles, and confectionery.

  In recent years, with respect to the production of germinated cereals, methods for germinating cereals have been proposed for the purpose of enriching and using the nutrients of germinated cereals. For example, JP-A-9-163941 discloses that after germinating grains are dried at a low temperature, by irradiating far-infrared rays and internally drying, proteins are converted into amino acids, fats are converted into essential fatty acids, starches are converted into sugars, A method for facilitating the absorption of nutrients of grains changed into a form in which minerals are combined with amino acids is disclosed in Japanese Laid-Open Patent Publication No. 2002-335891, where wheat grains are partially peeled and immersed in water. A method for producing germinated flour rich in nutrients by drying and pulverizing after germination is disclosed.

  On the other hand, regarding the production of germinated cereals, in the production of germinated cereals, germination is carried out under the same conditions as the propagation of fungi, and further germination is carried out in high water content, so that it adheres to the surface of grains such as brown rice and wheat. There is a concern that the quality of microorganisms such as the cause of off-flavors may deteriorate due to the propagation and fermentation of microorganisms. As a countermeasure, usually, germination water is treated with ozone, hypochlorous acid Na, organic acid, or other chemicals, or germinated germs are sterilized by heat treatment. The current situation is processing.

  Several methods have also been proposed for germinating cereals in the production of germinated cereals. For example, Japanese Patent Application Laid-Open No. 11-266805 discloses a method in which raw brown rice is continuously or intermittently applied to a treatment process in which ozone is dissolved in warm water and held for a predetermined time. . JP 2002-45135 discloses a germination cereal production process in which brown rice absorbed for germination is subjected to sterilization treatment before germination using ozone or the like, and after germination treatment, sterilization treatment such as heat sterilization is performed. A method of performing is disclosed. Furthermore, JP 2003-180276 A discloses that germinated brown rice is heated and extruded under high temperature and high pressure conditions of a temperature of 120 to 240 ° C. and a pressure of 2.0 to 10.0 MPa to enhance γ by germination treatment. -It describes the production of processed germinated brown rice food that retains aminobutyric acid and sterilizes attached microorganisms.

  JP-A-2003-333882 discloses a method for producing germinated wheat or barley that germinates water-absorbed wheat or barley. In the method for producing germinated wheat or barley, washing treatment, water absorption and pre-culture sterilization treatment, germination culture treatment, sterilization treatment, drying All treatments are performed at an article temperature of 40 ° C. or less, and the sterilization treatment is performed by water absorption and pre-culture sterilization treatment, immersion in water or a shower bath with a chlorine agent added, or a pH of 3.0 to 5.0. A method is disclosed that is performed with clean water adjusted to be slightly acidic, and the sterilization treatment after germination is performed by sterilization treatment by sealing carbon dioxide gas.

These conventional examples of germicidal treatment of germinating grains use chemicals such as ozone, chlorinating agents, organic acids, etc., so there are also problems of harm to humans, and their handling is difficult. In addition, there is an unavoidable effect on the quality of the product, and the heat sterilization process is also reduced by heat treatment in the high moisture state of the germinated grain without adjusting the moisture of the grain. Since the fungus treatment is carried out, there is a problem that the modification of the components of the germinated grain and the influence on the active ingredients such as enzymes are unavoidable due to the heat treatment. Therefore, in the production of germinated cereal powder, the germs contained in the germinated grain are effective in a simple and safe manner without causing denaturation of the components of the germinated grain and a decrease in the activity of active ingredients such as enzymes. Therefore, there is an urgent need for the development of a method that can be reduced.
JP-A-9-163941. JP-A-11-266805. JP 2002-45135 A. JP 2002-335891 A. Japanese Patent Laid-Open No. 2003-180276. Japanese Patent Laid-Open No. 2003-333882.

  Germinated cereals such as germinated wheat and germinated brown rice are rich in nutrients such as vitamins and minerals, and are also rich in dietary fiber, and have been used as food materials for the production of various foods in recent years. . However, in the production of germinated cereals, germination is carried out under the same conditions as the propagation of fungi, and germination is carried out in a high water content, so that the propagation of microorganisms attached to the surface of grains such as brown rice and wheat In the fermentation state, there is a problem of causing quality deterioration such as a cause of off-flavor. Therefore, in the production of germinated cereal powder, it is necessary to effectively sterilize the germinated grain in order to obtain a stable sprouted cereal powder of good quality.

  As a sterilization method for grains such as germinated cereals, a safe sterilization method that does not cause problems such as residue as in the case of sterilization with drugs or the like can be mentioned. However, when this heat sterilization method is used for sterilization of germinated cereals, it is necessary to prevent deterioration of the components of germinated cereals due to heating and loss of the activity of active ingredients such as enzymes. For example, in the case of germinated wheat flour, wheat is usually used as “flour”. As a method of using wheat flour, in the production of bread, the flour and water are mixed or layered to form a three-dimensional network structure, and the shape of bread is formed. From these facts, the qualitative structure of wheat flour protein and the factor of enzyme activity influence the quality of bread flour. Therefore, when heat treatment is performed on wheat for the purpose of sterilization, the protein is denatured and does not form a network structure necessary for bread making, and the enzyme activity decreases, which may cause a decrease in the flavor of bread. .

  Therefore, an object of the present invention is to provide a germinated cereal powder that is less contaminated with microorganisms and enables a wide variety of nutrients enriched by germination to be used in foods. A method for producing a germinated cereal powder excellent in food processing suitability capable of sterilizing the grain and suppressing deterioration of the components of the germinated cereal and reducing the activity of the active ingredient as much as possible, and germination produced by the method It is to provide cereal powder.

  As a result of diligent research to solve the above problems, the present inventor performs a drying treatment until the germinated grain has a moisture content of 14 to 12% by weight, for example, and the germinated grain is in a dry state. By performing heat sterilization treatment for a short time, the influence on the germinated grain components due to heating is suppressed as much as possible, and the alteration of the germinated grain components and the decrease in the activity of enzymes, etc. are reduced to the extent that there is no practical problem, the effect The present invention has been completed by finding that an effective sterilization treatment can be performed. That is, the present invention relates to a method for producing a germinated cereal powder produced by pulverizing a grain that has been germinated after immersing the grain in water. It consists of a method for producing germinated cereal powder excellent in food processing aptitude that has been sterilized by performing the heat sterilization treatment. The heat sterilization treatment in the present invention can be performed, for example, by a steaming treatment using steam having a steam pressure of 0.3 MPa or more and a steam treatment time of 20 seconds to 4 minutes.

  The germinated cereal powder of the present invention is obtained by subjecting germinated grains in a state of high moisture produced by immersing the grains in water and allowing them to germinate, without subjecting them to a direct heat treatment, and subjecting them to drying treatment in advance. Since it is manufactured by sterilizing and pulverizing this product while minimizing the effects on the ingredients, the effective reduction of the germinated cereal powder is achieved while maintaining the useful and active ingredients of the germinated cereal. Bacteria treatment can be performed. Therefore, the sprouted cereal powder is widely applied as a raw material for foods such as breads, noodles, and confectionery, for example, to give the food a good taste, flavor, and various nutritional values contained in sprouted wheat. be able to.

  That is, the present invention specifically relates to a method for producing a germinated cereal powder, which is produced by pulverizing a grain that has been germinated after immersing the grain in water, and after drying the germinated grain , A method for producing a sterilized germinated cereal powder (claim 1) characterized by performing a heat sterilization treatment for a short time, and a drying treatment to treat the germinated grain with hot air at 40 to 60 ° C. The method for producing a sterilized germinated cereal powder according to claim 1, wherein the moisture content is 14 to 12% by weight (Claim 2) and the heat sterilization treatment is performed by steam. The method for producing a sterilized germinated cereal powder according to claim 1 or 2, wherein the steam is steamed at a pressure of 0.3 MPa or more and the steam treatment time is 20 seconds to 4 minutes. Claim 3) and germinated germinated grains according to any one of claims 1 to 3 In the method for producing a powder, the germinated grain that has been subjected to a heat treatment and sterilization treatment by drying and steaming is dried again and pulverized, and then a method for producing a sterilized germinated cereal powder (claim 4), The method for producing a sterilized germinated cereal powder according to any one of claims 1 to 4 or the sterilization according to any one of claims 1 to 5, wherein the cereal is wheat. A germinated cereal powder produced by the method for producing a germinated cereal powder, which has been sterilized and has the enzyme activity contained in the grain remaining (claim 6).

  The method for producing sprouted cereal powder of the present invention is a simple and safe method that enables effective sterilization of sprouted grains, and also alters the components of sprouted grains and the activity of active ingredients. As a result, it is possible to produce a germinated cereal powder excellent in food processing suitability. Therefore, according to the present invention, it is possible to provide a germinated cereal powder that is less contaminated with microorganisms and enables a wide variety of nutrients enriched by germination to be used in foods.

  The present invention relates to a method for producing a germinated cereal powder, which is produced by pulverizing a grain that has been germinated after immersing the grain in water. It consists of a method for producing germinated cereal powder that has been sterilized and sterilized. The cereals used in the present invention include various kinds such as wheat, barley, and brown rice, but flours that are widely used as food ingredients such as breads, noodles, and confectionery are particularly useful. It can be mentioned as high cereal powder.

  As a grain germination method in the method for producing germinated cereal powder of the present invention, for example, wheat is described as an example, the wheat grain is put in a thermostatic bath or the like, and the water temperature is 10 to 20 ° C. for 15 to 22 hours or It is immersed in water having a water temperature of 20 to 30 ° C. for 5 to 15 hours, and hydrated to 35 to 45% by weight of grain moisture. Next, the water in the thermostatic water tank is drained, and the hydrated wheat grains are kept warm for 15 to 22 hours in an atmospheric temperature of 28 to 30 ° C. and germinated until the bud length is about 2 to 3 mm. The high moisture content germinated wheat grains thus obtained are dried. Examples of the drying means include hot air drying, far-infrared drying, natural drying, freeze drying, and the like. By the drying method, the water content is reduced to 14% by weight or less, usually 14 to 12% by weight. adjust. Particularly preferable drying means includes hot air drying using hot air of 40 to 60 ° C.

  Examples of the method for sterilizing germinated grains in the method for producing a germinated cereal powder according to the present invention include saturated superheated steam sterilization and intermediate heat sterilization. For example, when sterilizing using saturated superheated steam, the vapor pressure is preferably 0.3 MPa or more. When the vapor pressure is less than 0.3 MPa, the treatment time becomes long, and the enzyme activity retained by the germinated grains and protein denaturation occur. As a particularly preferred sterilization treatment of germinated grains, a heat sterilization treatment can be used in which a saturated superheated steam having a vapor pressure of 0.3 MPa or more is used, and a steaming treatment is performed with a steam treatment time of 20 seconds to 4 minutes.

  In the method for producing a germinated cereal powder of the present invention, an existing pulverization method can be used as a method for pulverizing sterilized germinated grain. For example, roll pulverization, impact pulverization, stone mortar pulverization, and the like can be mentioned. It is preferable that the pulverization is performed singly or in combination with a pulverization method, and the particle size of the flour is made uniform with a sieve. As an embodiment of the present invention, it is preferable that the germinated grain subjected to the heat sterilization treatment is dried again and pulverized. In the present invention, the particle size of the germinated cereal powder is not particularly limited, and a particle size in a range usually used as a cereal powder is appropriately employed.

  The germinated cereal powder provided by the present invention contains nutrients enriched by germination, retains the quality as a germinated cereal powder that has been sterilized and has retained the enzyme activity contained in the grain. The germinated cereal powder of the present invention can be used as a food raw material, as an alternative to conventional cereal powder, or as an alternative to part of conventional cereal powder. For example, taking the case of germinated wheat flour as an example, by using the germinated flour of the present invention as a substitute for conventional flour, enzymes such as amylase and protease contained in wheat are activated by germination, and starch contained in flour Moreover, the germinated wheat flour, which is partly decomposed and released into a free state, improves the flavor of bread and the taste of noodles.

  When the germinated cereal powder of the present invention is used as a raw material for food as a substitute for a part of the conventional cereal powder, the distribution ratio of the conventional cereal powder and the germinated flour of the present invention is appropriately determined for each food to be produced. . For example, when the germinated flour of the present invention is used for bread production as a partial substitute for conventional flour, the proportion of germinated flour according to the present invention is 10 to 50 weights per 100 parts by weight of normal flour. Part is preferred. If the proportion of germinated wheat flour is outside the above range, it will not be possible to fully utilize the nutrients added by germination. Especially when blended with breads, the workability at the time of bread making is poor and the bread swells. Is not preferable.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

1,000 kg of wheat was immersed in water at 15 ° C. for 24 hours, drained, and then temperature-controlled for 20 hours in an atmosphere at 30 ° C. to obtain uniform germinated wheat having a germination of 2 to 3 mm.
Next, using a circulation dryer, a drying process was performed for 5 hours with hot air at 25 ° C. to obtain germinated wheat having a moisture content of 12.5%. This is steamed for 2 minutes with steam with a steam pressure of 0.3 MPa, dried using a circulating dryer for 2 hours with warm air of 40-60 ° C., and sterilized germinated wheat grains having a moisture content of 12.5% Got. The sterilized germinated wheat grains were pulverized with a roll-type pulverizer to obtain sterilized germinated wheat flour. Table 1 shows the content of each nutritional component in 100 g of flour for germinated wheat flour and commercially available wheat flour.

表１から、発芽小麦粉は、市販小麦粉に比べて栄養成分が多くなっていることがわかる。特に発芽により増加されるγアミノ酪酸が２０倍と著しく増加している。

From Table 1, it can be seen that germinated wheat flour has more nutritional components than commercial wheat flour. In particular, γ-aminobutyric acid increased by germination is remarkably increased 20 times.

As a comparative example of Example 1 above, germinated wheat grains were subjected to the following treatment.
Comparative Example 1
In Example 1, the germinated wheat grains germinated were dried with hot air at 50 ° C. for 5 hours using a circulation dryer to obtain germinated wheat grains having a moisture content of 12.5%. This was pulverized with a roll-type pulverizer to obtain germinated wheat.

Comparative Example 2
In Example 1, without germinating germinated flour, it was steamed for 10 minutes with steam having a vapor pressure of 0.3 MPa, and dried for 5 hours with hot air at 50 ° C. using a circulation dryer, Sterile germinated wheat grains having a moisture content of 12.5% were obtained. This was pulverized with a roll-type pulverizer to obtain sterilized germinated wheat flour.

Comparative Example 3
In Example 1, the germinated wheat grains were dried, steamed with steam having a steam pressure of 0.3 MPa for 10 minutes, dried with warm air at 50 ° C. for 2 hours using a circulation dryer, 12.5% sterilized germinated wheat was obtained. This was pulverized with a roll-type pulverizer to obtain sterilized germinated wheat flour.

  Bread was produced using the germinated flour obtained in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3. Specifically, the strong flour “Spring” (manufactured by Nisshin Flour Milling Co., Ltd.) 320 g, germinated wheat 80 g, sugar 24 g, salt 7.5 g, shortening 20 g, skim milk 9 g, dry yeast 4.5 g, and water 270 g Each raw material was mixed, and bread was made using a home baking machine (trade name “Automatic Home Bakery BB-GA15”, manufactured by ZOJIRUSHI). The degree of bread swelling was measured by the height (cm) of the bread. Table 2 shows the influence on the volume of bread produced using the germinated wheat flour obtained in Example 1 and Comparative Examples 1 to 3, and the free sugar contained in the bread produced using the germinated wheat flour. The contents are shown in Table 3. Furthermore, Table 4 shows the results of the bacterial test in the germinated wheat flour obtained in Example 1 and Comparative Examples 1 to 3.

  From Table 2, the bread of Example 1 has a larger bulge than the breads of Comparative Examples 2 and 3, and from Table 3, it can be seen that free sugar increases and the taste is good compared to the breads of Comparative Examples 1 and 3. Understand. Furthermore, it can be seen from Table 4 that the germinated wheat flour of Example 1 has less microbial contamination than Comparative Example 1.

The enzyme activity was measured for the germinated wheat flour obtained in Comparative Examples 1 to 3 of Example 1 and Example 2.

(Method for measuring enzyme activity)
The enzyme activity was measured in accordance with the method for measuring α-amylase activity as described in the National Tax Agency prescribed analytical method. That is, 10 g of flour is suspended in 20 ml of M / 100 acetate buffer (pH 5.0). The suspension is centrifuged and the supernatant is filtered to obtain an enzyme solution.
To 1 ml of 1% starch solution (1% starch, 10 mM acetic acid buffer solution), 0.1 ml of the enzyme solution is added to start the reaction, and kept at 35 ° C. for 30 minutes to carry out the enzyme reaction. Pipette 0.1 ml of the reaction solution over time into a test tube containing 10 ml of iodine solution in advance, mix well, and keep the resulting color at 25 ° C. through a 10 mm thick cell at 670 nm. Colorimetric and measure transmittance T%. As the colorimetric control solution, a solution obtained by removing 0.1 ml from 2 ml of water mixed with 0.1 ml of enzyme solution and adding it to 10 ml of iodine solution is used.

(Indication of activity)
The α-amylase activity is expressed as the amount of 1% soluble starch (ml) that is degraded at 40 ° C. for 30 minutes. The α-amylase activity of 1 g of wheat flour is determined by the following formula. When the reaction time is t (30) minutes, the iodine feeding before the reaction is To%, and the iodine coloration after the reaction is Tt%:
Enzyme activity (unit / g wheat flour) = (Tt−To) /t×12.75
Table 5 shows the results of measuring enzyme activity of the germinated wheat flour obtained in Comparative Examples 1 to 3 of Example 1 and Example 2. From Table 5, it can be seen that the enzymes of Comparative Examples 2 and 3 are inactivated compared to Example 1.

Claims (6)

In a method for producing a germinated cereal powder, which is produced by pulverizing a grain that has been germinated after immersing the grain in water, the germinated grain is dried and then subjected to a heat sterilization treatment for a short time. A method for producing a sterilized germinated cereal powder characterized by the above. 2. The sterilized bacteria according to claim 1, wherein the drying treatment is a treatment in which the germinated grains are treated with warm air of 40 to 60 ° C. and dried to a moisture content of 14 to 12% by weight. Method for producing germinated cereal powder. The sterilized germination according to claim 1 or 2, wherein the heat sterilization treatment is steaming treatment using steam with a steam pressure of 0.3 MPa or more and a steam treatment time of 20 seconds to 4 minutes. A method for producing cereal powder. The method for producing a sterilized germinated cereal powder according to any one of claims 1 to 3, wherein the germinated kernel subjected to heat treatment by drying and steaming is dried and pulverized again. A method for producing germinated germinated cereal powder. The method for producing a sterilized germinated cereal powder according to any one of claims 1 to 4, wherein the cereal is wheat. A germinated cereal powder produced by the method for producing a sterilized germinated cereal powder according to any one of claims 1 to 5, wherein the germinated cereal powder is sterilized and the enzyme activity contained in the grain remains.