JP2013243984A - Method for producing wheat bran - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for efficiently producing wheat bran excellent in secondary processability and excellent in outer appearance, flavor, and palate feeling in a secondary processed product.SOLUTION: A method for producing wheat bran includes steps (1)-(5) as follows: (1) a step of roughly crushing raw material wheat; (2) a step of collecting wheat bran from the roughly crushed product obtained in the step (1); (3) a step of heat processing the wheat bran obtained in the step (2); (4) a step of pulverizing the wheat bran heat processed in the step (3); and (5) a step of fractionating minute bran fractions with an average particle diameter of <150 μm to <200 μm from the pulverized product obtained in the step (4).

Description

  The present invention relates to a method for efficiently producing wheat bran which is excellent in secondary processing suitability and has good appearance, flavor and texture in secondary processed products.

In recent years, with the growing awareness of health, there is an increasing demand for wheat bran that is rich in nutrients such as dietary fiber, vitamins and minerals and has a unique flavor. However, normal wheat bran is difficult to grind, so many large pieces will be mixed, and the secondary processed product using this will leave a texture that is rough on the tongue and a unique smell and puffy bran There was a problem.
For example, as seen in Patent Documents 1 to 7 and the like, many techniques related to flour products and baked foods using wheat bran have been proposed.

JP 2011-177101 A JP 2009-254240 A JP 2009-232742 A JP 2009-017871 A Special table 2007-514443 JP 2008-136460 A JP 2008-125492 A

  An object of the present invention is to provide a method for efficiently producing wheat bran which is excellent in secondary processability and has good appearance, flavor and texture in a secondary processed product.

  As a result of intensive studies to solve the above problems, the present inventors, after roughly pulverizing wheat grains, picking out wheat bran, heat-treating and then pulverizing the wheat bran obtained by secondary processing It was found that the secondary processed product produced by using this has excellent appearance, flavor and texture, and has completed the invention.

That is, this description solves the above problems by providing a method for producing wheat bran characterized by including the following steps (1) to (5).
(1) Step of coarsely pulverizing raw wheat (2) Step of collecting wheat bran from the coarsely pulverized product obtained in step (1) (3) Step of heat-treating the wheat bran obtained in step (2) ( 4) A step of pulverizing the wheat bran heat-treated in step (3) (5) A fine bran fraction having an average particle size of less than 150 μm to less than 200 μm is collected from the pulverized product obtained in step (4). Process

In the method of the present invention, the average particle size of the fine bran fraction is usually less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm. When classifying the pulverized product with a sieve, the sieve opening to be used is usually 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. When classifying the pulverized product by air classification, the air flow rate, the type and speed of the classification rotor are adjusted as appropriate, and the fine bran fraction having an average particle size of less than 150 μm to less than 200 μm, and the average particle size of 150 μm to 200 μm. The coarse bran fraction (however, the average particle size of the coarse bran fraction is larger than the average particle size of the former fine bran fraction).
Accordingly, the wheat bran pulverized product has a fine bran fraction having an average particle size of less than 150 μm to less than 200 μm, preferably a fine bran fraction of less than 150 μm to less than 180 μm, more preferably a fine bran fraction of less than 150 μm, and an average particle size. A coarse bran fraction of 150 μm or more to 200 μm or more (however, the average particle size of the coarse bran fraction is larger than the average particle size of the former fine bran fraction), preferably 150 μm or more to 180 μm or more. Minute, more preferably, a coarse bran fraction of 150 μm or more.
The present invention also relates to wheat bran produced by the above-described method and various secondary processed products using the same.

  According to the method for producing wheat bran of the present invention, wheat bran having a mean particle size of less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm, is pulverized. It can be manufactured efficiently. The wheat bran obtained by the method of the present invention is not only rich in nutrients such as dietary fiber, vitamins and minerals, but also finely pulverized, and various enzymes such as amylase and protease in the bran part are inactivated, or Since the activity is reduced, the secondary processed product is excellent in secondary processability, and the secondary processed product manufactured using this has a good taste and texture, so secondary processed products such as breads, confectionery, noodles etc. It is very useful as a raw material. For example, when used for the production of breads, the workability during production is improved, and the resulting breads are also excellent in internal phase, appearance, texture and flavor.

It is a flow sheet which shows the outline of one desirable embodiment of the manufacturing method of wheat bran of the present invention.

  Hereinafter, the manufacturing method of the wheat bran of this invention is demonstrated about the preferable embodiment.

First, in the step (1), the raw wheat is carefully selected according to a conventional method and then hydrolyzed and refined and coarsely pulverized, or coarsely pulverized without being hydrolyzed and tempered. It is preferable to grind. This rough pulverization treatment may be subjected to roll-type pulverization or impact-type pulverization, but it is preferable to perform only roll-type pulverization or a combination of roll-type pulverization and impact-type pulverization. When carrying out by the combination of roll-type grinding and impact-type grinding, it is preferable to perform impact-type grinding after roll-type grinding. Roll pulverization may be performed once or multiple times in multiple stages. The crusher used for impact crushing is not particularly limited as long as it crushes by mechanical impact between the impact plate and the rotating rotor. For example, a turbo mill, a blade mill or the like is used. Is preferably used.
In this step, when the coarse pulverization process is performed by a combination of roll pulverization and impact pulverization, the pulverization efficiency of raw wheat is good.

  Next, in the step (2), wheat bran is separated from the coarsely pulverized product obtained in the step (1).

  Next, in the step (3), the wheat bran obtained in the step (2) is heat-treated. This heat treatment may be dry heat treatment or wet heat treatment, but is preferably performed by wet heat treatment. When this wet heat treatment is performed, various enzymes such as amylase and protease are deactivated. Usually, in a closed container into which water vapor is introduced, the product temperature is 80 to 110 ° C., preferably 85 to 98 ° C., more preferably 90 to 95 ° C., and it is retained for 1 to 60 seconds, preferably 5 to 30 seconds. To do. Preferably, it introduce | transduces into the apparatus described in patent 2784505, introduce | transduces saturated water vapor | steam, and retains a fraction so that it may become said temperature and time. Thus, by heat-treating wheat bran, the wheat bran is easily pulverized in the next step.

Next, in the step (4), the wheat bran heat-treated in the step (3) is finely pulverized. This pulverization is preferably performed by impact pulverization. The degree of this fine pulverization treatment is preferably performed so that the proportion of the fine bran fraction having an average particle size of less than 150 μm to less than 200 μm is about 80 to 100% in the classification of the next step, and is 90 to 100%. More preferably. For example, when classifying with a sieve, it is preferable to carry out so that the ratio of the fine bran fraction that passes through the sieve is 80 to 100%, and more preferably 90 to 100%.
When classifying the next step with an air classifier, it may be subjected to impact pulverization, and then the pulverized product may be subjected to an air classifier, or pulverization and classification using an impact pulverizer with a built-in air classifier. However, it is preferable to perform pulverization and classification using an impact fine pulverizer with a built-in air classifier from the viewpoint of equipment and cost.

Next, in the step (5), the finely pulverized product obtained in the step (4) is classified by a sieve or an air classifier, and a fine bran fraction having an average particle size of less than 150 μm to less than 200 μm and 150 μm or more to 200 μm. The above coarse bran fraction (however, the average particle size of this coarse bran fraction is larger than the average particle size of the former fine bran fraction), preferably less than 150 μm to less than 180 μm, and 150 μm or more It is separated into a coarse bran fraction of ˜180 μm or more, more preferably a fine bran fraction of less than 150 μm and a coarse bran fraction of 150 μm or more.
When performing this process with a sieve, the sieve uses a sieve having an opening of 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. Therefore, in the step (5), the finely pulverized product is a fine bran fraction having a particle size of less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm passing through the sieve; In a coarse bran fraction having a particle size of 150 μm to 200 μm, preferably 150 μm to 180 μm, more preferably 150 μm or more.
Moreover, when using an air classifier, it is preferable to use a classifier capable of accurately separating a coarse bran fraction and a fine bran fraction with a particle size of 150 to 200 μm as a boundary. It is preferable to perform pulverization and classification using an impact pulverizer. In addition, also when performing this process with a sieve, since the ratio of the fine bran fraction which passes a sieve can be raised, it is preferable to use the impact-type fine crusher with a built-in air classifier. Examples of such an impact pulverizer with built-in air classifier include ACM pulverizer (trade name) manufactured by Hosokawa Micron.
Regardless of whether the classification in this step (5) is performed using a sieve or an air classifier, the coarse bran fraction obtained in this step (5) is preferably returned to step (4). You can repeat this operation. By returning the coarse bran fraction to step (4), the bran fraction that is difficult to be pulverized can be finely pulverized. Finally, by collecting the above-mentioned fine bran fraction, wheat bran excellent not only in flavor and texture but also in secondary processability can be obtained. An outline of a preferred method of the present invention comprising the above steps (1) to (5) is shown in FIG.

  In the wheat bran produced by the method of the present invention, the bran fraction that is difficult to grind is sufficiently ground, and the average particle size is usually less than 150 μm to less than 200 μm, preferably less than 100 μm, more preferably 40 to 40 μm. It is in the range of 90 μm, more preferably in the range of 60 to 90 μm.

  The wheat bran produced by the method of the present invention can be suitably used as bread flour, noodle flour, confectionery flour, etc. by appropriately selecting the raw wheat. The ratio of the wheat bran of the present invention to the whole flour varies depending on the purpose of use, but is generally in the range of 10 to 80% by mass, preferably 10 to 50% by mass.

  EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

[Example 1]
After carefully selecting soft wheat and pulverizing with a roll machine, wheat bran was separated.
The obtained wheat bran was subjected to a wet heat treatment under a condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated steam using a powder heating apparatus described in Japanese Patent No. 2784505. The wet-heat treated fraction is then finely pulverized using an impact type fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), classified using a sieve having an opening of 150 μm, and a fine bran fraction having a particle size of less than 150 μm passing through the sieve. (Wheat bran) was collected. The average particle size of this fine bran fraction (wheat bran) was about 90 μm.

[Example 2]
A fine bran fraction (wheat bran) having a particle size of less than 150 μm was obtained in the same manner as in Example 1 except that hard wheat was used as the raw material wheat. The average particle size of this fine bran fraction (wheat bran) was about 90 μm.

[Example 3]
After carefully selecting soft wheat and pulverizing with a roll machine, wheat bran was separated.
The obtained wheat bran was subjected to a wet heat treatment under a condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated steam using a powder heating apparatus described in Japanese Patent No. 2784505. The wet-heat treated fraction is then finely pulverized using an impact type fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), classified using a sieve having an opening of 150 μm, and a fine bran fraction having a particle size of less than 150 μm passing through the sieve. And a coarse bran fraction having a particle size of 150 μm or more remaining on the sieve, and a fine bran fraction passing through the sieve was collected. The coarse bran fraction obtained here was again subjected to impact fine pulverization with an ACM pulverizer, and then classified in the same manner, and the fine bran fraction having a particle size of less than 150 μm was separated from the fine bran fraction having an average particle size of about 90 μm. Wheat bran was obtained by mixing with the bran fraction. The average particle size of the obtained wheat bran was about 90 μm.

[Example 4]
Wheat bran was obtained in the same manner as in Example 3 except that hard wheat was used as the raw wheat. The average particle size of the wheat bran was about 90 μm.

Test example (Chinese noodles)
The wheat bran obtained in Example 3 using soft wheat as a raw material, the wheat bran obtained in Example 4 using hard wheat as a raw material, and a general untreated wheat bran, and a general strong flour. 100 parts by weight of each flour composition uniformly mixed with “Million” (manufactured by Nisshin Flour Milling Co., Ltd.) at the ratio shown in Table 1, and 5 parts by weight of dry gluten and 45 parts by weight of water for 10 to 15 minutes The dough was obtained by chaos.
The obtained dough was rolled by a conventional method to make the final noodle strip thickness 1.3 mm, then cut into noodle strings with a cutting blade (# 22 square), and aged overnight to obtain raw Chinese noodles.
The resulting raw Chinese noodles were boiled for 1 minute and 30 seconds to obtain Chinese noodles. The workability at the time of noodle making and the texture and taste of the resulting boiled Chinese noodles were evaluated by 10 panelists based on the evaluation criteria shown in Table 2. The results are shown in Table 1.

Claims (9)

The manufacturing method of wheat bran characterized by including the following process (1)-(5).
(1) Step of coarsely pulverizing raw wheat (2) Step of collecting wheat bran from the coarsely pulverized product obtained in step (1) (3) Step of heat-treating the wheat bran obtained in step (2) ( 4) A step of pulverizing the wheat bran heat-treated in step (3) (5) A fine bran fraction having an average particle size of less than 150 μm to less than 200 μm is collected from the pulverized product obtained in step (4). Process   The method for producing wheat bran according to claim 1, wherein the coarse pulverization in the step (1) is roll-type pulverization.   The method for producing wheat bran according to claim 1 or 2, wherein the collecting step of step (2) classifies the coarsely pulverized product obtained in step (1) with a sieve and collects wheat bran.   The heat treatment in the step (3) is a wet heat treatment, and the wet heat treatment is performed under a condition of an article temperature of 80 to 110 ° C for 1 to 60 seconds in a closed container into which saturated steam is introduced. The manufacturing method of the wheat bran in any one of 1-3.   In the step (5), the step of fractionating a fine bran fraction having an average particle size of less than 150 μm to less than 200 μm classifies the finely pulverized product obtained in the step (4) with a sieve having an opening of 150 to 200 μm. The method for producing wheat bran according to any one of claims 1 to 4, comprising fractionating a fine bran fraction passing through the rice bran.   In the step (5), the step of fractionating a fine bran fraction having an average particle size of less than 150 μm to less than 200 μm classifies the finely pulverized product obtained in the step (4) with an air classifier, and the average particle size is less than 150 μm. The method for producing wheat bran according to any one of claims 1 to 4, comprising fractionating a fine bran fraction of less than ~ 200 µm.   The method for producing wheat bran according to any one of claims 1 to 6, wherein the remaining coarse bran fraction having an average particle size of 150 µm or more to 200 µm or more obtained in the step (5) is returned to the step (4).   Wheat bran produced by the method according to claim 1.   A food obtained using the wheat bran according to claim 8.

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