JP4480173B2 - Oat granule with high concentration of β-glucan - Google Patents

Description

  The present invention relates to a wheat granule containing a high concentration of β-glucan contained in wheat.

  Dietary fiber intake per capita is decreasing year by year, and it is recommended to take dietary fiber actively. On the other hand, barley is rich in β-glucan, which is a water-soluble dietary fiber. Β-glucan derived from barley is β (1,3,1,4) glucan, and is widely known as a functional dietary fiber having various bioregulatory functions. This β-glucan lowers blood cholesterol, suppresses blood sugar level increase, It attracts attention as a food material having many functions such as antiallergic action, intestinal regulation action, immunity enhancement action, and skin moisturizing action.

  On the other hand, β-glucan, which is a water-soluble dietary fiber derived from barley and oats, is derived from cereals, has extremely good affinity with starch, lipids and proteins, and is excellent as an additive for processed foods. It is known that water-soluble dietary fibers and insoluble dietary fibers derived from barley and oats have high water absorption and are effective in increasing the viscosity of the liquid.

  As a thickener used to increase viscosity in sauce, dressing, batter mix, stew, etc., guar gum, xanthan gum, tamarind gum, etc. are used, but they are not original foods and drinks, It is used as a food additive because it is used for the purpose of imparting a specific function to food, and requires labeling. In the food industry, development of safe and safe additive-free processed foods that do not use food additives is being promoted. Therefore, there is a demand for food materials that do not require labeling, which can be used as substitutes for food additives, and develop additive-free processed foods by replacing thickeners with water-soluble or insoluble dietary fibers. be able to.

  As a method for enhancing dietary fiber in foods, a method of adding barley grains or barley flour to conventional foods with low dietary fiber has been proposed. Barley grains shaved into rice grains for rice are commercially available as refined barley, and barley noodles in which barley flour is added to wheat flour have also been developed. Detract from the feeling. Furthermore, it has been proposed to classify barley meal with a sieve or the like and use the 60M sieve passage as a gastrointestinal function improving agent or a cholesterol elevation inhibitor (see Patent Document 1). According to this method, it is necessary to add 13% or more of the barley koji to the food in order to obtain the expected effect. Thus, the addition of a relatively large amount of barley koji to the food does not improve the food texture. Or, in processed wheat foods, processing ability such as bread-making property is impaired.

  Then, the method of concentrating or isolating and using the dietary fiber contained in barley has been studied, and a method of extracting and using β-glucan, which is a dietary fiber contained in barley or oats, has been proposed. As a method for extracting β-glucan, which is a water-soluble dietary fiber from barley, a method using barley as a raw material and manufacturing by water extraction (see Patent Document 2), or alkali extraction, neutralization, alcohol using barley as a raw material A method of obtaining glucan having a weight average molecular weight of 100,000 to 1,000,000 by precipitation (refer to Patent Document 3), and extracting barley straw with a fine yield of 82% or less as raw material, extracting β-glucan with hot water at 80 to 90 ° C. And a method of extracting barley meal, oat meal, unmilled barley grain pulverized product, or unmilled oat grain crushed product with hot water (see Patent Document 5) and the like. It has been reported.

  These extraction methods use a solvent such as warm water, hot water, alkali, alcohol, and enzyme, and are subjected to chemical treatment during the extraction of β-glucan. It is difficult to say that this is a method for extracting β-glucan contained in the barley pulverized product as it is. In addition, there are problems such as high costs due to the use of solvents such as hot water, hot water, alkali, and alcohol, treatment of waste water, treatment equipment, and the like, and extraction takes time.

JP-A-10-165120 Japanese Examined Patent Publication No. 4-11197 Japanese Patent Publication No. 6-83652 JP-A-11-225706 JP 2002-97203 A

  This invention makes it a subject to provide the granule of the wheat which contains the beta glucan contained in wheat at high concentration.

<1> The present invention is a granule obtained by classifying a pulverized product obtained by pulverizing wheat in a granule derived from wheat, wherein the particle size is in the range of 40 μm to 600 μm. is there.
<2> As a pretreatment for pulverization of the wheat, it is preferable to subject the wheat to a steam treatment, and after pressing the wheat to a thickness of 1.5 mm or less, a drying treatment is performed, and the wheat further includes a hull. It is preferable that the outer peripheral portion is wheat ground by 15 to 50% by weight with respect to the weight of wheat.
<3> The barley is preferably barley and / or oats.
<4> Further, the present invention is a food using the granule according to any one of the above.

  The present invention is a granule of wheat containing a high concentration of β-glucan and dietary fiber obtained without subjecting to a solvent or chemical treatment such as water, alkali, alcohol, enzyme, etc., and the bioregulatory function of β-glucan It can be used as a food material that demonstrates Moreover, since the granule of the present invention contains β-glucan at a high concentration, it can also be used as a food thickener derived from food.

  The present invention is a granule derived from wheat, wherein the particle size obtained by classifying a pulverized product obtained by pulverizing wheat is in the range of 40 μm to 600 μm. Hereinafter, embodiments of the present invention will be described in detail.

  As the wheat used in the present invention, any type of wheat can be used, but it is preferable that the wheat contains a large amount of the desired β-glucan. Specifically, barley is preferable, among which barley barley such as Nijo or 6 and barley are more preferable, and glutinous barley in which starch has a sticky property or glutinous naked barley is particularly preferable. Oats can also be preferably used in the same manner as barley.

  The wheat is pulverized by a pulverizer such as an Exceed Mill. The pulverization is performed so as to pass through a shifter having an opening of 600 μm, more preferably through a shifter having a size of 500 μm. In addition, the pulverization of the pulverizer having a larger pulverization speed can adjust a finer pulverized product, and can separate the dietary fiber from components other than dietary fiber such as starch and obtain a higher concentration of dietary fiber. It is preferable because it is possible. The pulverization is preferably performed at an pulverization speed of 11800 rpm or more, more preferably 15800 rpm or more, and further preferably 19800 rpm or more when using an seed mill.

  In the present invention, the starch contained in the wheat becomes a fine powder by the pulverization, while the fibrous material containing β-glucan becomes relatively large granules. Granules containing a high concentration of β-glucan in wheat can be obtained.

  The pulverized product is sieved using a classifier such as a shifter to obtain granules of 40 to 600 μm or more, more preferably 60 to 400 μm. The granules of 40 to 600 μm or more contain 4 to 6 times 20 to 25% by weight of β-glucan with respect to 4 to 5% by weight of the average β-glucan content of wheat, thereby obtaining a high concentration of β-glucan. be able to.

  The granules in the range of 40 to 600 μm contain 3 to 5 times higher concentration of insoluble dietary fiber relative to 2 to 4% by weight of the average insoluble dietary fiber content of wheat. It contains 3 to 5 times higher total dietary fiber than the average total dietary fiber of wheat.

  In crushing the wheat, the following pretreatment is preferably performed. First, foreign matters and impurities contained in the wheat are removed, and whitening is performed by grinding the outer peripheral portion including the outer skin. In the grinding, it is preferable to grind the outer peripheral part of the wheat to 15 to 50% by weight, more preferably 30 to 40% by weight with respect to the weight of the wheat. This is because the outer periphery does not contain a large amount of β-glucan.

  The refined wheat is hydrated and heated with steam. The hydration and heating steam treatment is preferably carried out by adding water to the wheat and adjusting the moisture value, and then steaming the barley and heating it with steam. The water content of barley is preferably adjusted to 10 to 20%, more preferably 13 to 17%. Moreover, it is preferable that the said heating steam process is heated at 70-90 degreeC with water vapor | steam, More preferably, it is 75-85 degreeC.

  The barley is crushed before pulverization to form the crushed barley, and pulverization is easy to mill, finer pulverized products can be prepared, and dietary fiber can be separated from other ingredients such as starch. From the viewpoint that dietary fiber can be obtained at a higher concentration. It is preferable that the pressed barley has an oat thickness of 1.5 mm or less, more preferably 1.2 mm or less, and still more preferably 0.9 mm or less.

  The pressed barley after the hydration and heating steam treatment is cooled and dried so that the moisture value is 16 to 10%, more preferably 15 to 13%. The cooling is preferably performed by allowing to cool in the room. For the drying, any method known as a drying method such as a heat drying method can be used.

  Granules in the range of 40 to 600 μm, more preferably 60 to 400 μm, obtained as described above, contain β (1,3,1,4) glucan derived from wheat and dietary fiber in a high concentration. It can be used as a food material having various bioregulatory functions, such as blood cholesterol lowering, blood sugar level increase inhibition, antiallergic action, intestinal regulation action, immune enhancement action, and skin moisturizing action. Moreover, since the granule of the present invention contains β-glucan at a high concentration, it can also be used as a food thickener derived from food.

  Specifically, the food material having a bioregulatory function using the granule, such as bread, confectionery bread, sugar beet bread, French bread, croissant, pie, castella, sponge cake, butter cake, shoe, waffle, steamed bread, pizza, etc. Bakery products, donuts, biscuits, crackers, buns, Japanese sweets, yokan, in the middle, Uiro, dumplings, Daifuku mochi, candy, gum, chocolate, rice cake, ice cream, soft cream, sorbet, popsicles, lact ice, ice confectionery, jelly, Confectionery such as pudding,

Udon, pasta, hoto, Chinese noodles, fried noodles, champon, soba noodles, noodles such as noodles, miso, jam, sauce, sauce, Worcester sauce, tomato sauce, tomato ketchup, tomato paste, tomato puree, chili sauce, dressing, mayonnaise, Seasonings such as tartar sauce, stew, potage soup, consommé soup, miso soup, simmered, curry soup, soft drink, carbonated drink, juice, fruit juice, vegetable juice, tomato juice, shake, coffee, cafe au lait Dairy products such as sports drinks, milk, processed milk, yogurt, whey drinks, lactic acid bacteria drinks,

Hot cake mix, cake mix, snack roll mix, donut mix, yeast donut mix, confectionery bread mix, steamed bread mix, pizza mix, okonomiyaki mix, takoyaki mix, dumpling mix, batter mix, fritter mix, tempura flour, deep-fried flour, Premixes such as blender mixes, cooked rice, rice balls, nigiri sushi, maki sushi, chirashi sushi, rice cakes, fried rice, pilaf, ochazuke, doria, rice noodles, taro, rice crackers and other processed rice products

Cereals, piroshki, cornflakes, corn snacks, popcorn, potato snacks, potato chips, sweet potatoes, fried potatoes and other processed grains, tofu, soy milk, soy milk drinks, yuba, deep-fried, deep-fried, soy beans Processed products, hamburgers, sausages, ham, meatballs, meat dumplings, meat buns, meat products such as shumai, fishery products such as kamaboko, sweet potato fried, tsumire, kneaded products, health foods such as supplements, tablets, and drinks, allergic patients Food, baby food, food for the elderly, beauty food, retort food, low calorie food, frozen food, instant food and the like.

  Moreover, since the granule of the present invention contains β-glucan at a high concentration, it can also be used as a food thickener derived from food. Specifically, foods that can be used as a thickener, such as bread, confectionery bread, sugar beet bread, French bread, croissant, pie, castella, sponge cake, butter cake, shoe, waffle, steamed bread, pizza, etc. Bakery products, donuts, biscuits, crackers, buns, Japanese sweets, yokan, in the middle, Uiro, dumplings, Daifuku mochi, candy, gum, chocolate, rice cake, ice cream, soft cream, sorbet, popsicles, lact ice, ice confectionery, jelly, Confectionery such as pudding,

  Udon, pasta, hoto, Chinese noodles, fried noodles, champon, soba noodles, noodles such as noodles, miso, jam, sauce, sauce, Worcester sauce, tomato sauce, tomato ketchup, tomato paste, tomato puree, chili sauce, dressing, mayonnaise, Seasonings such as tartar sauce, stew, potage soup, consommé soup, miso soup, simmered, curry soup, soft drink, carbonated drink, juice, fruit juice, vegetable juice, tomato juice, shake, coffee, cafe au lait Dairy products such as sports drinks, milk, processed milk, yogurt, whey drinks, lactic acid bacteria drinks,

  Hot cake mix, cake mix, snack roll mix, donut mix, yeast donut mix, confectionery bread mix, steamed bread mix, pizza mix, okonomiyaki mix, takoyaki mix, dumpling mix, batter mix, fritter mix, tempura flour, deep-fried flour, Premixes such as bleeder mixes, processed meat products such as hamburger, sausage, ham, meatballs, meat dumplings, meat balls, shumai, fishery products such as kamaboko, fried fish, tsumi, kneaded products, retort foods, low calorie foods, Examples include frozen foods and instant foods.

Hereinafter, more specific contents of the present invention will be described by way of examples. However, the present invention is not limited to the following examples.
<Example 1>
The barley used in this example was Niigata fiber snow. The barley is carefully selected by removing foreign substances and impurities with a docking machine, and grinding type milling machine (manufactured by Satake Manufacturing Co., Ltd., trade name: RME25A) from the outer circumference to 37% (63% yield of milling yield). ) And then watered so that the moisture value becomes 15 ± 1%, and after steaming using a steamer to be heated to 75 ° C. or higher, the wheat thickness is 0.9 mm or less. Pressed barley was obtained by pressing using a drum dryer (trade name: Drum dryer JM-T, manufactured by Johnson Boiler Co., Ltd.). The pressure barley is allowed to cool and cooled, and dried with a heat dryer (Yamato Scientific Co., Ltd., trade name: Yamato Precision Incubator Fine Oven DF62) so that the moisture value is 14.5% or less. A barley grain pulverized product was obtained by pulverizing at an pulverization speed of 19800 rpm using an ixed mill (manufactured by Hadano Sangyo Co., Ltd., trade name: IXED Mill EM-1A). The shifter-through product having an aperture of 600 μm of the barley grain pulverized product was used as the service product of the barley grain pulverized product of Example 1.

  Using an air classifier (manufactured by ALPINE), the barley grain pulverized product is air-classified with an aperture of 150 μm of a shifter (manufactured by IIDA MANUFACTURING, trade name THE IIDA TESTING SIEVE), and the over product is pulverized product of class 1 Hereinafter, it may be simply referred to as a classified product 1. The following other sizes are also equivalent): A shifter-through product having a mesh opening of 150 μm was air-classified with a shifter having a mesh opening of 106 μm, and an over-product was classified as classification product 2. A shifter-through product having a mesh opening of 106 μm was air-classified with a shifter having a mesh opening of 75 μm. A shifter-through product having a mesh opening of 75 μm was air-classified with a shifter having a mesh opening of 53 μm. A shifter-through product with a mesh opening of 53 μm was designated as a classified product 5. Table 1 shows the composition ratio of each classified product. As a comparative example, a pulverized product that was not subjected to air classification was used for the service product of the barley grain pulverized product of Example 1.

  About the barley classification products 1-5 obtained by the above, and the comparative example, beta glucan content of each classification product was measured. Analysis of β-glucan was carried out by the enzyme method using β-glucan measurement kit (trade name: (1-3) (1-4) BETA-D-GLUCAN ASSAY KIT (McCLEARY METHOD)) of Megazyme as follows. Went to.

  First, after measuring the water content of each classified product, 100 mg of each classified product was placed in a 50 ml centrifuge tube, and 1 mL of 50% ethanol solution was added to obtain a dispersion of each classified product. After adding 5 mL of 20 mM phosphate buffer (pH 6.5) to the dispersion and mixing, the mixture was placed in a boiled water bath while stirring well, and heated for 2 minutes, taking care not to form a gel lump. After the centrifuge tube was cooled to 40 ° C., 0.2 mL (10 U) of a lichenase enzyme solution (a vial attached to the kit was diluted 20-fold with 20 mM phosphate buffer) was added and reacted at 40 ° C. for 1 hour. After 1 hour, 24 mL of distilled water was added and mixed, and centrifuged at 3000 rpm for 10 minutes.

  0.1 mL of the centrifuged supernatant is taken into three 10 mL centrifuge tubes, one with 0.1 mL of 50 mM acetate buffer (pH 4.0) and the other two with 0.1 mL ( 0.2 U) β-glucosidase solution (the vial attached to the kit was diluted 20-fold with a 50 mM acetate buffer solution) and reacted at 40 ° C. for 15 minutes. 4 mL of glucose oxidase / peroxidase solution was added to each centrifuge tube and reacted at 40 ° C. for 20 minutes, and the absorbance (ΔE) at 510 nm of each sample was measured. The β-glucan content was determined by the following formula 1. The results are shown in Table 1.

  β-glucan content (%) = ΔE × F / W × 27 Formula 1

  In the above formula, ΔE is the absorbance at 510 nm of each sample, F is the absorbance of 100 (μg glucose) / 100 μg glucose (converted from absorbance to μg), W is the dry weight (mg) of the barley grind used in the measurement Respectively.

  Further, the content of insoluble dietary fiber for each of the classified products was measured by an enzyme gravimetric method. The total dietary fiber content was determined by totaling the water-soluble dietary fiber (β-glucan) content and the insoluble dietary fiber content. The results are shown in Table 1.

  From Table 1, the β-glucan content in each classified product of the barley grain pulverized product is 12.24 for the classified product 1, 16.89 for the classified product 2, 23.40 for the classified product 3, and 20 for the classified product 4. 33, classified product 5 was 0.74, and it was found that β-glucan was clearly separated at 53 μ as a boundary. Further, the β-glucan content was the highest in the classified product 3 of 106 to 75 μm. The content of insoluble dietary fiber is 4.27 for classified product 1, 13.48 for classified product 2, 13.98 for classified product 3, 8.68 for classified product 4, 0.25 for classified product 5, and 53 μm. It was found that insoluble dietary fiber was separated cleanly at the boundary. In addition, the classified product 3 of 106 to 75 μm contained the most insoluble dietary fiber content.

<Example 2>
As a result of Example 1, since the particle size area where β-glucan was present was found depending on the particle size, the particle size area where β-glucan was present was further pulverized and air-classified to increase the β-glucan content.
The barley grain pulverized product used for classification was the same as that prepared in Example 1. The barley grain pulverized product of Example 1 was air-classified with a shifter having an opening of 100 μm, and the over product was used as the service product of the barley grain pulverized product of Example 2. The product obtained by pulverizing the barley grains of Example 2 was further finely pulverized using an ix seed mill (trade name: XX seed mill EM-1A, manufactured by Hadano Sangyo Co., Ltd.) at a pulverization speed of 19800 rpm.

  This pulverized product was air-classified with a shifter having an opening of 355 μm, and the over product was designated as the classified product 22. A shifter-through product having a mesh opening of 355 μm was air-classified with a shifter having a mesh opening of 250 μm, and the over-mixing product was designated as a classified product 23. A shifter-through product having a mesh opening of 250 μm was air-classified with a shifter having a mesh opening of 212 μm, and an over-product was designated as a classified product 24. A shifter-through product having a mesh opening of 212 μm was air-classified with a shifter having a mesh opening of 149 μm. A shifter-through product having a mesh size of 149 μm was air-classified with a shifter having a mesh size of 106 μm, and the over product was classified as a classified product 26. A shifter-through product with a mesh opening of 106 μm was air-classified with a shifter with a mesh opening of 63 μm, and an over-product was classified into a classified product 27. A shifter-through product having a mesh opening of 63 μm was designated as a classified product 28. As a comparative example, a pulverized product that was not subjected to air classification was used for the service product of the barley grain pulverized product of Example 2.

  For the classified products 22 to 28 and the comparative example, the β-glucan content was measured in the same manner as in Example 1. The results are shown in Table 2.

  As a result of Table 2, the content of β-glucan in the classified product of the barley grain pulverized product is 15.08 for the comparative example, 19.71 for the classified product 22, 21.21 for the classified product 23, 18.72 for the classified product 24, Classification product 25 is 20.04, classification product 26 is 20.97, classification product 27 is 21.63, classification product 28 is 6.34, and β-glucan is separated at 63 μ as a boundary to increase the concentration of β-glucan I understood that I could do it. In addition, the classified product 27 of 106 to 63 μm contained the most β-glucan content. The content of insoluble dietary fiber is 13.75 for the classified product 21, 11.07 for the classified product 22, 11.18 for the classified product 23, 16.91 for the classified product 24, 20.86 for the classified product 25, and the classified product. 26 was 22.15, classification 27 was 21.74, classification 28 was 7.94, and it was found that insoluble dietary fiber was separated at 63 μ and the concentration of insoluble dietary fiber could be increased. Further, the classified product 26 of 149 to 106 μm contained the most insoluble dietary fiber content.

<Example 3>
As a result of Example 2, it was found that the β-glucan content can be increased by further pulverizing the particle size region where β-glucan is present, and therefore, a test for mass-producing a region having a high β-glucan content was conducted.
The barley grain pulverized product used in the classification was air-classified with a 100 μm shifter of the barley grain pulverized product of Example 1, and the over product was used as the service product of the barley grain pulverized product of Example 3. The product obtained by pulverizing the barley grain of Example 3 was pulverized more finely by pulverization at 19800 rpm using an ixseed mill (manufactured by Hadano Sangyo Co., Ltd., trade name: ixed mill EM-1A). This pulverized product was air-classified with a shifter having an opening of 100 μm, and the over product was classified as a classified product 32. A shifter-through product having an opening of 100 μm was designated as a classified product 33. As a comparative example, a pulverized product which was not subjected to air classification was used for the service product of the barley grain pulverized product of Example 3.

  About the said classified products 32-33 and the comparative example, it carried out similarly to Example 1, and measured beta glucan content. The results are shown in Table 3.

  As a result of Table 3, β-glucan content in the classified product of the barley grain pulverized product was 15.08 in Comparative Example 3, 20.18 in the classified product 32, and 8.95 in the classified product 33. It was found that glucan was separated and an area with high β-glucan content could be mass-produced by collecting 100 μm or more of classified product. The content of the insoluble dietary fiber is 13.75 for the classified product 31, 18.37 for the classified product 32, and 10.30 for the classified product 33. The insoluble dietary fiber is separated at 100μ, and the classified product is 100μ or more. It was found that the area with a high content of insoluble dietary fiber can be mass-produced by collecting.

<Example 4>
About the barley ground product of this invention, the effect as a thickener was examined. Mixing of the classified product 1, the classified product 2, the classified product 3 and the classified product 4 obtained in Example 1 (the mixed product 3 and the classified product 4 were mixed because the yield was low), and each of the classified product 5 20% by weight was added to flour (trade name: red ginkgo) manufactured by Flour Milling Co., Ltd. and mixed for 1 minute so as to be uniform in the plastic bag, thereby adjusting the mix. As a comparative control, a comparative example was prepared by adding 1% of an existing thickener (guar gum) (trade name: Neosoft G, manufactured by Taiyo Kagaku Co., Ltd.).

  In order to examine the thickening effect of each mix prepared as described above, the viscosity was measured over time. The viscosity used was a B-type viscometer manufactured by Brookfield. First, 250 g of cold water (15 ° C.) was added to the ball, 100 g of the mix was added, and the mixture was stirred 120 times for 40 seconds to prepare a batter solution. It was allowed to stand at room temperature for 5 minutes, then measured with a B-type viscometer at No. 3 rotor and 12 rpm, and the value after 30 seconds was taken as a viscosity value of 0 h. After the measurement for 0 h, the batter solution was stored at room temperature, the viscosity was measured every 30 minutes, and measured until after 2 hours. The results are shown in Table 4.

  As a result of Table 4, it was found that the mixed products of classified products 3 and 4 had the highest thickening effect. It was found that the products to which each classified product was added increased in viscosity after the start of measurement, reached a viscosity value peak in about 30 minutes, and did not easily decrease with time, and had a viscosity stabilizing effect. In the classified product 5, no thickening effect was observed. With respect to guar gum, the viscosity decreased after the start of measurement, and no viscosity stability was observed even with a change with time.

<Example 5>
The classified product 3 having the highest β-glucan content obtained in Example 1 was used, and the thickening effect and the viscosity stability thereof were examined by changing the addition amount. 5%, 6%, 8%, and 10% by weight of the classified product 3 of Example 1 are added to wheat flour (trade name: red ginkgo) made by Kumamoto Milling for 1 minute so as to be uniform in the plastic bag. Mix and adjust the mix. As a comparative control, a mix to which 1% of an existing thickener (guar gum) was added was used as a comparative example.

  The thickening effect and viscosity stability of each mix prepared as described above were measured in the same manner as in Example 4. The results are shown in Table 5.

  As a result of Table 5, it was found that when 8% of the classified product 3 was added, there was a thickening effect equivalent to that when 1% of the existing thickener was added. It was found that the viscosity of the product with Class 3 added does not drop sharply from the start of measurement, and the viscosity value is less likely to decrease with time, and the viscosity stability is more stable than existing thickeners. It was. With respect to guar gum, the viscosity decreased after the start of the measurement, the viscosity stability was not seen even with a change with time, and the viscosity value was easy to decrease.

  The granule of the present invention is a granule containing a large amount of wheat β-glucan and dietary fiber, while containing a small amount of wheat starch and the like. By adding it to food, β-glucan has low blood cholesterol, It is possible to provide foods having functions such as suppression of increase in blood glucose level, antiallergic action, intestinal regulation action, immunity enhancement action, skin moisturizing action, and the like, and foods containing dietary fibers at high concentrations. Moreover, since the granule of the present invention contains β-glucan at a high concentration, it can also be used as a food thickener derived from food. On the other hand, since the granule of the present invention is a granule with a low content of wheat starch and the like, even if the granule of the present invention is added, the food texture is impaired, and the processing suitability such as bread-making property may be impaired. Less food can be obtained.

Claims (5)

In the manufacturing method of the granule derived from wheat, after grinding the outer peripheral part containing the outer skin of wheat to 30 to 40 weight% with respect to the weight of wheat, it carries out a water-heating steam process and presses the wheat thickness to 1.5 mm or less. It is characterized in that it is produced by classifying the pulverized product obtained by pulverizing the flattened and dried wheat so that it passes through a 500 μm shifter with a pulverizer, and the particle size is classified into a range of 40 μm to 600 μm. A method for producing granules containing a high concentration of β-glucan . The method for producing granules containing β-glucan at a high concentration according to claim 1, wherein the pulverization by the pulverizer is performed by using an seed mill at a rotational speed of the seed mill of 15800 rpm or more . The method for producing granules containing β-glucan at a high concentration according to claim 1 or 2 , wherein the wheat is barley and / or oats. The granule manufactured by the manufacturing method of the granule which contains the beta glucan in any one of Claims 1 thru | or 3 in high concentration . A food using the granule according to claim 4 .