JP6435167B2 - Flour composition - Google Patents

Description

  The present invention relates to a flour composition containing a pulverized product of raw material cereals, and in particular, to a flour composition containing alkylresorcinol which has recently attracted attention as a functional material.

  It is well known that alkylresorcinol has anti-obesity action, antioxidant action, immunostimulatory action and the like. Non-Patent Document 1 describes that alkylresorcinol is widely contained in plants as a resorcinol lipid that is a natural non-isoterpenoid phenolic amphiphilic compound, and a plant that is a source of resorcinol lipid. As mentioned, Gramineae such as wheat is described. Non-Patent Document 2 describes that a large amount of alkylresorcinol is contained in plants and wheat and rye.

  Conventionally, in bakery foods such as bread, an emulsifier, an oil and fat composition, and the like are used for the purpose of improving the dough and improving bread making properties. For example, Patent Document 1 describes that the volume after baking of a bakery food product can be improved by using, as a raw material, a mixture of strong wheat flour and an emulsified oil composition having a specific composition. Further, in Patent Document 2, an emulsified fat and oil composition for bread kneading containing fats and oils such as glycerin monofatty acid ester is blended into flours such as wheat flour, wheat germ, whole grain flour, etc. Is good, and a good volume of bread is obtained. Patent Document 3 describes blending an oil and fat composition containing fat and oil with flour such as strong flour and whole grain flour for the purpose of improving the texture of wheat flour products such as bread.

Chemical Reviews (1999), Vol.99, No.1, pp.1-26, Arkadiusz Kozubek, John H. P. Tyman Nutrition Reviews (2004), Vol.62, No.3, pp.81-95, Alastair B. Ross et al.

JP 2009-240240 A JP 2012-125236 A JP 2012-217346 A

  Alkylresorcinols, which are functional components, have low absorption efficiency from the small intestine due to their high fat solubility. Therefore, in order to take a mixture of alkylresorcinols into the body, it is necessary to ingest a large amount of a material having a high content of the mixture, for example, cereals such as rye and nuts. However, they are generally inferior in taste and difficult to ingest as a staple food on a daily basis, and therefore sufficient alkylresorcinol cannot be absorbed. Therefore, development of a food material with high absorption efficiency of alkylresorcinol is desired.

  Therefore, the present invention relates to a flour composition useful as a food material capable of efficiently absorbing alkylresorcinol.

  As a result of intensive studies on alkylresorcinol useful for the human body, the present inventors have found that alkylresorcinol contained in cereals such as whole wheat flour or processed products thereof is highly fat-soluble and therefore inferior in body absorption efficiency. Further, as a result of further examination, without using the whole wheat flour as it is, by collecting and collecting a fine powder fraction having an average particle size of less than 150 to 200 μm from the whole wheat flour, and by adding a predetermined amount of fats and oils to the fine powder fraction, It has been found that the solubility of the alkylresorcinol in the aqueous phase, which is the rate-limiting factor for the absorption of the alkylresorcinol contained in the fine powder fraction, is improved.

  The present invention has been made based on the above knowledge, and is obtained by blending 1 to 100% by mass of fats and oils with respect to the powder in the fine powder fraction into the fine powder fraction obtained by classifying and collecting the pulverized material cereals. A flour composition is provided.

  Further, the present invention was made based on the above knowledge, pulverize raw cereal, classify the pulverized product into a fine fraction having a relatively small average particle size and other fractions, Provided is a method for producing a flour composition, comprising: a classification step for collecting a fine powder fraction; and an oil and fat blending step in which 1 to 100% by mass of fat and oil is blended and stirred with respect to the powder in the fine powder fraction. Is.

  According to the present invention, a flour composition useful as a food material capable of efficiently absorbing alkylresorcinol is provided.

  The flour composition of the present invention mainly comprises a fine powder fraction obtained by classifying and recovering a pulverized material of raw material cereals. In the flour composition of the present invention mainly composed of the fine powder fraction, the proportion of the fine powder fraction with respect to the total mass of the flour composition exceeds 50 mass%.

  As raw cereals used in the present invention, those containing alkylresorcinol are desirable. Alkylresorcinol is known to be contained in various plants as a resorcinol lipid, which is a natural non-isoterpenoid phenolic amphiphilic compound. In addition, for example, Urushiaceae, Ginkgoaceae, Porcupineaceae, Yabukodiidae, Primulaceae, Stigmaceae, Iridaceae, Araceae, Artemisia, Leguminosae, and the like are known. Among these plants, Gramineae plants (Gramineae plant seeds) are preferably used in the present invention as raw cereals (source of alkylresorcinol) because research on alkylresorcinol as an edible active ingredient has been advanced. .

  Grains that can be used as raw cereals that can be a source of alkylresorcinol are not particularly limited. For example, wheat, durum wheat, rye, rye wheat, barley, oats, potato, maize, millet, millet And cereals such as millet. These one kind can be used alone or in combination of two or more kinds. Among these cereals, wheat plants such as wheat and durum wheat are particularly preferable, and wheat is more preferable because high activity is obtained.

  The fine powder fraction according to the present invention is a part of the pulverized material cereal. The pulverized material cereal is obtained by pulverizing cereal seeds (for example, Gramineae seeds) as they are, and includes all parts of the raw cereal such as endosperm, germ, and hull. Yes. In the present invention, all of the pulverized product may be used or only a part of the pulverized product may be used as the pulverized material cereal used as the basis of the fine powder fraction according to the present invention. When using all the pulverized material cereals, for example, whole wheat flour obtained by pulverizing wheat grains as they are can be used. That is, the flour composition of the present invention includes a flour composition obtained by mixing 1 to 100% by mass of fats and oils with respect to the powder in the fine powder fraction in the fine powder fraction obtained by classifying and collecting the whole wheat flour. It is.

  In addition, when only a part of the pulverized product is used as the pulverized material cereal as the basis of the fine powder fraction according to the present invention, for example, wheat bran can be used. That is, in the flour composition of the present invention, the flour composition obtained by mixing 1 to 100% by mass of fats and oils with respect to the powder in the fine powder fraction is added to the fine powder fraction obtained by classifying and collecting wheat bran. Composition). The wheat bran used in the present invention is mainly composed of the outer skin of wheat grains. As wheat bran, the remainder obtained by removing the endosperm from the wheat grains, which is produced during the production process of general wheat flour, or the one obtained by further removing the germ from the remainder can be used, regardless of the composition or the production process. Moreover, the kind of wheat used as the raw material of wheat bran is not particularly limited.

  In the production of the pulverized material cereal, the method for pulverizing the material cereal is not particularly limited, and a known pulverization method can be used as appropriate, and examples thereof include roll pulverization, impact pulverization, and airflow pulverization. In the present invention, one of these can be used alone or in combination of two or more. For example, roll type pulverization and impact type pulverization can be combined, and both can be carried out in this order. Moreover, the pulverization of the raw material cereal by roll-type pulverization or the like may be performed once, or may be performed multiple times in multiple stages. The pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed between the impact plate and the rotating rotor by mechanical impact, and for example, a turbo mill, a blade mill, or the like can be used. In the production of pulverized raw material cereals, the raw cereals may be hydrated and refined before pulverizing the raw cereals, or the raw cereals may be pulverized without hydration and tempering. The method for classifying and collecting the fine powder fraction from the pulverized raw material cereal is not particularly limited, and a known classification method such as sieving can be used.

  The average particle size of the fine powder fraction according to the present invention is preferably from 150 to 200 μm, more preferably from 150 to 180 μm, particularly preferably less than 150 μm from the viewpoint of improving the absorption efficiency of alkylresorcinol contained therein. . In this specification, “average particle size” means an average particle size measured by a dry method using “Microtrac particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. unless otherwise specified.

  The fine powder fraction according to the present invention can be produced, for example, as follows. First, raw cereals are pulverized, and a part of the pulverized product (for example, wheat bran) or all (for example, whole wheat flour) is a fine fraction having a relatively small average particle size (the average particle size is preferably less than 150 to 200 μm). (Hereinafter also referred to as the first fine powder fraction) and other fractions (hereinafter also referred to as the coarse fraction), and the fine powder fraction is recovered (the first fine fraction). 1 classification step). The first classification step can be performed according to a conventional method.

  Next, the coarse fraction is pulverized, and the pulverized product is classified into a fine powder fraction having a relatively small average particle diameter (a fine powder fraction having an average particle diameter of preferably less than 150 to 200 μm. Hereinafter, a second fine powder. And the other fractions, and the second fine particle fraction is collected (second classification step).

  It is preferable to heat-treat the coarse fraction before pulverizing the coarse fraction in the second classification step. By the heat treatment of such a coarse fraction, the coarse fraction is easily pulverized in the next step. The heat treatment of the coarse fraction may be dry heat treatment or wet heat treatment, but wet heat treatment is particularly preferable. Dry heat heating is a heat treatment in which a raw material (coarse fraction) is placed in a container and heated from outside the container without adding moisture. Wet heat heating is a heat treatment performed while maintaining or adding water in the raw material (coarse fraction), and more specifically includes a method of heating the raw material in the presence of water vapor or water. In this case, the raw material may be heated with water vapor or water itself.

  In the second classification step, the wet heat treatment of the crude fraction is preferably performed so as to deactivate or reduce the activity of various enzymes such as amylase and protease contained in the crude fraction. When the activity of the enzyme in the crude fraction is deactivated or reduced, the secondary processability of the crude fraction is improved, and the flavor and texture of the secondary processed product using the same are improved. As an example of preferable wet heat treatment of the crude fraction, saturated water vapor is introduced into a sealed container containing the crude fraction, the heating temperature (the product temperature of the crude fraction) is 80 to 110 ° C., and the heating time (coarse Examples include a method in which the crude fraction is subjected to wet heat treatment in 1 to 60 seconds. In such a wet heat treatment method, the heating temperature is preferably 85 to 98 ° C, more preferably 90 to 95 ° C, and the heating time is preferably 5 to 30 seconds. Such a wet heat treatment method for the coarse fraction can be carried out by using a granular material heating apparatus described in Japanese Patent No. 2784505.

  In the second classification step, a known pulverization method can be used as a method for pulverizing the coarse fraction, but impact pulverization is preferable. The degree of pulverization of the coarse fraction is preferably determined so that the fraction of the fine powder fraction having an average particle size of less than 150 to 200 μm is 80 to 100% by mass, particularly 90 to 100% by mass, in the classification of the next step. .

  In the second classification step, the method for classifying and collecting the second fine powder fraction from the pulverized product of the coarse fraction is not particularly limited, and a known classification method such as sieving can be used. The fraction other than the second fine powder fraction classified in the second classification step is basically unnecessary and may be discarded, but it is returned to the second classification step and pulverized again. Also good.

  The first fine powder fraction collected in the first classification step and the second fine powder fraction collected in the second classification step are mixed, and the intended fine powder fraction according to the present invention is obtained. obtain.

  The flour composition of the present invention has a fine powder fraction of the pulverized raw material cereal obtained as described above, and 1 to 2 of the powder in the fine powder fraction (for example, whole wheat flour or wheat bran fine powder). 100 mass% fats and oils are blended. When the blending amount of fats and oils with respect to the powder in the fine powder fraction is less than 1% by mass, the effect of improving the solubilization rate of alkylresorcinol contained in the fine powder fraction (flour composition) is poor. On the other hand, even when the blending amount of fats and oils with respect to the powder in the fine powder fraction exceeds 100% by mass, the degree of improvement in the solubilization rate of alkylresorcinol is limited, and it is not meaningful to blend a lot of these. As a result, the value of the flour composition as a food material that promotes health may be reduced. The blending amount of fats and oils with respect to the powder in the fine powder fraction is preferably 1 to 50% by mass, more preferably 5 to 35% by mass, when the pulverized raw material grain used as the basis of the fine powder fraction is whole wheat flour. In addition, when the pulverized raw material grain used as the basis of the fine fraction is wheat bran, it is preferably 35 to 100% by mass, and more preferably 50 to 100% by mass.

  As fats and oils, saturated fatty acids (for example, octanoic acid, lauric acid, etc.), unsaturated fatty acids (for example, oleic acid, linoleic acid, etc.), monoacylglycerol (for example, 1-monoolein), diacylglycerol (for example, 1,2-diolein) Etc.), triacylglycerol (for example, triolein), phospholipid (for example, lecithin) and animal and vegetable oils (for example, soybean oil, rapeseed oil, lard, etc.). A combination of the above can be used. Among these oils and fats, soybean oil, monoacylglycerol, diacylglycerol, triacylglycerol and lecithin (phospholipid) are particularly effective and are preferably used in the present invention.

  When wheat bran is used as a pulverized raw material grain as a basis for the fine powder fraction according to the present invention, oil and fat to be mixed in the fine powder fraction obtained by classifying and collecting wheat bran is fluid at room temperature (room temperature 25 ° C.). The liquid oil and fat may be solid oil or fat that does not have fluidity at room temperature, but the former is more preferable. The reason is that liquid fats and oils can be expected to improve the absorption efficiency of alkylresorcinol in the body because the solubilization rate of alkylresorcinol described later is higher than that of solid fats and oils. However, as in the case of trilaurin used in Example 19 described later, there is a solid oil that exhibits a solubilization rate of alkylresorcinol that is equal to or higher than that of liquid oil. Examples of liquid oils and fats having fluidity at room temperature that can be used in the present invention include saturated fatty acids, unsaturated fatty acids (such as oleic acid), monoacylglycerols (such as 1-monoolein), diacylglycerols, and triacylglycerols. (Eg, triolein), phospholipids, and animal and vegetable oils (eg, soybean oil, rapeseed oil).

  The flour composition of this invention is obtained by adding the said specific amount of fats and oils to the fine powder fraction of the pulverized material grain, and stirring the mixture. By stirring this mixture, the powder and fats and oils in the fine powder fraction are uniformly mixed. In this invention, you may implement the ageing | curing | ripening process which leaves a fine powder fraction for 1 hour or more in the environment of room temperature 20-30 degreeC after such fats and oils mixing process. In this aging step, no treatment such as heating and pressurization (treatment involving alteration of the object) is performed, but stirring, shaking, and inversion mixing may be performed. By carrying out such an aging step, the integration of the powder and the fat and oil in the fine powder fraction is further promoted, so that the solubilization rate of the alkylresorcinol contained in the powder can be further improved. .

  The flour composition of the present invention contains alkyl resorcinol by using, for example, a gramineous plant that can be a source of alkyl resorcinol as a raw material cereal. The alkyl resorcinol content of the flour composition of the present invention varies depending on the type of raw material cereal and the like. For example, when whole wheat flour is used as the pulverized raw material cereal, it is usually 0.04 to 0.05% by mass or more. . However, the alkylresorcinol content in the flour composition of the present invention is basically substantially the same as that of whole wheat flour, and the flour composition of the present invention does not necessarily contain a high amount of alkylresorcinol compared to whole wheat flour or the like. I don't mean. One of the main characteristics of the flour composition of the present invention is that, as described above, the solubilization degree of the alkylresorcinol in the aqueous phase, which is the rate-limiting factor of the absorption of alkylresorcinol contained therein, in the whole wheat flour etc. This is an improvement over that of the alkylresorcinol contained. In addition, "alkyl resorcinol content rate" here means the total value of each content rate of these multiple types, when a flour composition contains multiple types of alkyl resorcinol.

  The flour composition of the present invention preferably contains at least one alkylresorcinol represented by the following general formula (I). That is, the flour composition of the present invention preferably contains a mixture of resorcinol having a long-chain alkyl group having 15 to 25 carbon atoms. Alkylresorcinol represented by the following general formula (I) is particularly easily obtained when whole wheat flour or wheat bran is used as a pulverized product of raw material grains.

Regarding R ₁ in the general formula (I), examples of the saturated alkyl group having 15 to 25 carbon atoms include n-pentadecyl, n-heptadecyl, n-nonadecyl, n-henicosyl, n-tricosyl, n- Examples include linear ones such as pentacosyl and n-heptacosyl, and besides these, branched or cyclic ones may be used. Among these, a saturated alkyl group having 15 to 23 carbon atoms is preferable.

Moreover, regarding R ₁ in the general formula (I), examples of the unsaturated alkyl group having 15 to 25 carbon atoms include those corresponding to the saturated alkyl group having 15 to 25 carbon atoms. There is no restriction | limiting in particular in the number and position of the unsaturated bond contained in an unsaturated alkyl group.

In the general formula (I), R ₂ is preferably a hydrogen atom, and R ₁ is preferably bonded to R ₂ at the para position.

Specific examples of alkylresorcinol that can be included in the flour composition of the present invention include the following. The following alkyl resorcinol is particularly easily obtained when whole wheat flour or wheat bran is used as a pulverized product of raw cereals.
1,3-dihydroxy-5-n-pentadecylbenzene (C15: 0)
1,3-dihydroxy-5-n-heptadecylbenzene (C17: 0)
1,3-dihydroxy-5-n-nonadecylbenzene (C19: 0)
1,3-dihydroxy-5-n-henicosylbenzene (C21: 0)
1,3-dihydroxy-5-n-tricosylbenzene (C23: 0)
1,3-dihydroxy-5-n-pentacosylbenzene (C25: 0)

  The flour composition of the present invention can be used as a food material in the same manner as ordinary flour. This food material includes not only food and drink for humans but also animal feed. Examples of foods and drinks to which the flour composition of the present invention can be applied include, for example, confectionery such as breads, noodles, tablets and candies, beverages such as soft drinks, juices, and energy drinks, but are not limited thereto. It is not something.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated still in detail, this invention is not restrict | limited by a following example. Examples 12, 22 and 25 are reference examples.

<Preparation 1 of fine powder fraction>
After carefully selecting hard wheat as raw cereals and pulverizing it with a roll machine without adding water and tempering, the pulverized product is pulverized using an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.) Wheat whole grain was obtained. This whole wheat flour is classified using a sieve having an opening of 150 μm and separated into a first fine powder fraction having a particle diameter of less than 150 μm that passes through the sieve and a coarse powder fraction having a particle diameter of 150 μm or more remaining on the sieve. did. The average particle size of the first fine powder fraction obtained here was 53 μm, and the average particle size of the coarse powder fraction was 321 μm. This coarse powder fraction is housed in a granular material heating apparatus described in Japanese Patent No. 2784505 and sealed, saturated steam is introduced into the apparatus, and the heating temperature (the product temperature of the coarse fraction) is 90 ° C. The wet-heat treatment of the coarse powder fraction was performed under the condition of heating time (the residence time of the coarse fraction in the apparatus) for about 5 seconds. Next, the wet-heat treated coarse fraction is finely pulverized using an impact type fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), and the pulverized product is classified using a sieve having an opening of 150 μm and passed through the sieve. A second fine powder fraction having a diameter of less than 150 μm was collected. And this 2nd fine powder fraction was mixed with the 1st fine powder fraction collect | recovered previously, and the target fine powder fraction was obtained. The average particle size of the fine wheat flour fraction thus obtained was about 50 μm. Moreover, the coarse-grain fraction with an average particle diameter of 150 micrometers or more was less than 3 mass% with respect to the wheat whole grain whole quantity.

[Example 1]
15 parts by weight of fat (soybean oil) is added to 100 parts by weight of the powder (wheat whole grain powder) in the whole wheat flour obtained by the above <Preparation of fine powder fraction 1> Then, after stirring and mixing so that they were uniform (after the oil and fat blending step), the mixture was allowed to stand at room temperature of 20 ° C. for 1 hour (aging step). In this way, a flour composition was obtained, in which fats and oils were blended into the fine powder fraction obtained by classifying and recovering the pulverized material (wheat whole grain flour) of raw material grains.

[Examples 2 to 11]
A flour composition was obtained in the same manner as in Example 1 except that the type of fat was changed. In addition, all the fats and oils shown in Table 2 except for soybean oil and rapeseed oil were those manufactured by Tokyo Chemical Industry Co., Ltd.

[Examples 12 to 14]
A flour composition was obtained in the same manner as in Example 1 except that the amount of fats and oils was changed.

[Comparative Example 1]
The fine powder fraction of the whole wheat flour obtained by the above <Preparation 1 of fine powder fraction> was used as Comparative Example 1 as it was.

[Comparative Example 2]
General wheat whole grain flour (Graham flour) was used as Comparative Example 2 as it was.

[Comparative Example 3]
A flour composition was obtained in the same manner as in Example 1 except that the whole wheat flour of Comparative Example 2 was used instead of the fine powder fraction.

<Preparation of suspension>
Using each of the examples and comparative examples, 1) a suspension obtained by suspending 100 mg of the suspension in pure water, and 2) shaking the suspension for 30 minutes at a temperature of 80 ° C. Heated suspensions prepared by cooling to room temperature (about 20 ° C.) were prepared. In a heated suspension, starch contained therein is pregelatinized by heating during the preparation process. In the case where each of the examples and comparative examples is used as a food material, the suspension is assumed to be taken into the body by eating the food material as it is without being heated. The liquid assumes that the food material is heated and taken into the body (for example, when used for breads, noodles, etc.).

(Measurement of solubilization rate of alkylresorcinol)
3 mL of 0.5% by mass pepsin solution (manufactured by Sigma Aldrich Japan) is added to the suspension obtained in the above <Preparation of Suspension>, and 1N hydrochloric acid (manufactured by Wako Pure Chemical Industries, Ltd.) is used. To pH 2.0 and shaken at 37 ° C. for 1 hour. Next, after adjusting the pH of the suspension to 5.0 using 1 M aqueous sodium hydrogen carbonate solution, 3 mL of 0.4 mass% pancreatin (manufactured by Sigma Aldrich Japan) + 2.5 mass% Bile Extract solution ( Sigma Aldrich Japan) was added, the pH of the suspension was adjusted to 7.5 using a 2N aqueous sodium hydroxide solution, shaken at 37 ° C. for 2 hours, and then 4000 × G at 4 ° C. for 15 minutes. Centrifugation was performed, and the entire amount of the supernatant was recovered, and the recovered amount was recorded. The collected supernatant is filtered through a filter with a pore size of 0.22 μm, and alkylresorcinol is extracted from the filtrate using an ethanol / ethyl acetate / hexane mixed solvent as an extraction solvent, and the extract is used with an evaporator. The solvent was removed to obtain a dry extract, and a sample obtained by adding 200 μL of methanol to the dry extract was subjected to quantitative analysis of alkylresorcinol by HPLC as a sample of high performance liquid chromatography (HPLC). HPLC conditions are as follows. The peak component that appears 5 to 20 minutes after the start of HPLC analysis is soluble alkylresorcinol that has been digested with enzyme, and the peak component was quantified as “solubilized alkylresorcinol” that can be dissolved in the digestive enzyme solution. Separately, in order to measure the amount of alkylresorcinol in the sample, the ethanol extract of each Example and Comparative Example was used as a HPLC sample, and quantitative analysis of the alkylresorcinol in the ethanol extract was performed by HPLC as described above. The peak component appearing 5 to 20 minutes after the start of HPLC analysis was quantified as alkylresorcinol. Using the total mass of the alkylresorcinol derived from this ethanol extract and the total mass of the solubilized alkylresorcinol, the desired solubilization rate of alkylresorcinol (%) [= (total mass of solubilized alkylresorcinol / ethanol extraction) Total mass of product-derived alkylresorcinol) × 100] was calculated.
(HPLC conditions)
Column: ODS-80A, 5 μm, 4.6 × 250 mm, manufactured by GL Sciences Inc.)
Guard column: ODS-80A, 5 μm, 4.6 × 50 mm,
-Column temperature: 30 ° C
・ Mobile phase: 100% methanol Flow rate: 1 mL / min ・ Detection wavelength: 275 nm

  The large value of the alkylresorcinol solubilization rate suggests that the in vivo absorption efficiency of alkylresorcinol is good. As is clear from Table 1, the flour composition of Example 1 has a higher alkylresorcinol solubilization rate than each comparative example. In particular, since it showed a good solubilization rate of alkylresorcinol in the heated suspension, it can be said that the flour composition of Example 1 is a food material suitable for the heat-processed food. From this, in order to increase the solubilization degree of the alkylresorcinol in the aqueous phase, which is the rate-limiting factor of the absorption of alkylresorcinol contained in wheat, as in Example 1, the fine powder fraction of whole wheat flour is used. Mixing a predetermined amount (15% by mass of powder) of fats and oils is a method of using a fine fraction of whole wheat flour as in Comparative Example 1, or a general whole wheat flour as in Comparative Examples 2 and 3. It can be seen that this method is more effective than the method of using as is without classification.

  Table 2 summarizes the effect of the type of fat and oil on the solubilization rate of the alkylresorcinol. As is apparent from Table 2, soybean oil (Example 1), rapeseed oil (Example 2), 1-monoolein (Example 8), 1,2-diolein (Example 9), triolein (Example 10) ) And lecithin (Example 11) have a high solubilization rate of alkylresorcinol not only in Comparative Example 1 containing no oil but also in other Examples. From this, in order to increase the solubilization degree of the alkyl resorcinol in the aqueous phase, which is the rate limiting factor of the alkyl resorcinol contained in wheat, monoacylglycerol, diacylglycerol, triacylglycerol, It can be seen that it is effective to use phospholipids or vegetable oils.

  Table 3 summarizes the influence of the amount of fats and oils on the solubilization rate of the alkylresorcinol. As apparent from Table 3, the blending amount of soybean oil was 5% by mass (Example 12), 15% by mass (Example 1), 25% by mass (Example 13) or 35% by mass (Example 14). The cereal flour composition has a higher alkylresorcinol solubilization rate than the cereal flour composition containing no fat (Comparative Example 1). From this, in order to increase the solubilization degree of the alkylresorcinol in the aqueous phase, which is the rate-limiting factor of the absorption of alkylresorcinol contained in wheat, soybean oil is added to the powder in the fine powder fraction. It can be seen that it is effective to use ~ 35% by mass.

<Preparation 2 of fine powder fraction>
After carefully selecting hard wheat as a raw material cereal and pulverizing with a roll machine without adding water or tempering, wheat bran was separated. This wheat bran is housed in a powder heating apparatus described in Japanese Patent No. 2784505 and sealed, saturated steam is introduced into the apparatus, heating temperature (product temperature of wheat bran) 90 ° C., heating time ( (Wheat bran residence time in the apparatus) The wheat bran was heat-treated under conditions of about 5 seconds. Next, the wheat bran subjected to wet heat treatment is finely pulverized using an impact type fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), and the pulverized product is classified using a sieve having an opening of 150 μm, and the particle diameter of 150 μm passing through the sieve. The first fine bran fraction was separated into a less than first fine bran fraction and a coarse bran fraction having a particle size of 150 μm or more remaining on the sieve, and the first fine bran fraction passed through the sieve was collected. The coarse bran fraction obtained here was again finely pulverized using an ACM pulverizer, and classified in the same manner as described above to obtain a second fine bran fraction having a particle size of less than 150 μm. Two fine bran fractions were mixed with the first fine bran fraction collected earlier to obtain the desired fine powder fraction. The average particle size of the fine powder fraction thus obtained was about 90 μm.

Example 15
In the fine powder fraction of wheat bran obtained by the above <Preparation of fine powder fraction 2>, 100 parts by weight of the powder (wheat bran) in the fine powder fraction is liquid oil at room temperature (room temperature 25 ° C.). 35 parts by mass of soybean oil was added and stirred and mixed so that they were uniform (after the fat and oil blending step), and then the mixture was allowed to stand at room temperature of 20 ° C. for 1 hour (ripening step). In this way, a flour composition (brain composition) obtained by blending fats and oils into the fine powder fraction obtained by classifying and collecting the pulverized material (wheat bran) of raw material cereal was obtained.

[Comparative Example 4]
The fine fraction of wheat bran obtained by the above <Preparation of fine fraction 2> was used as Comparative Example 4 as it was.

[Comparative Example 5]
The unmilled wheat bran used as the starting material in <Preparation 2 of fine powder fraction> was used as Comparative Example 5 as it was.

[Comparative Example 6]
Instead of the fine powder fraction, a flour composition (brass composition) was obtained in the same manner as in Example 15 except that the unmilled wheat bran used as the starting material in <Preparation 2 of fine powder fraction> was used. It was.

[Examples 16 to 21]
A flour composition (a bran composition) was obtained in the same manner as in Example 15 except that the type of fat was changed.

[Examples 22 to 25]
A flour composition (a bran composition) was obtained in the same manner as in Example 15 except that the amount of fats and oils was changed.

  Using Examples 15 to 25 and Comparative Examples 4 to 6, heated suspensions were prepared according to the above <Preparation of suspension>. Then, the alkyl resorcinol solubilization rate was calculated according to the above [Measurement of alkyl resorcinol solubilization rate]. The results are shown in Tables 4-6 below.

  Tables 4 to 6 list examples using wheat bran as a starting material. Table 4 summarizes the effects of the presence or absence of fats and oils on the solubilization rate of the alkylresorcinol and the degree of pulverization of the ground cereals, and Table 5 shows the effect of the type of fats and oils on the solubilization rate of the alkylresorcinol. Table 6 summarizes the influence of the amount of fats and oils on the alkylresorcinol solubilization rate. As is apparent from Tables 4 to 6, even when wheat bran was used, the tendency of alkylresorcinol solubilization rate was the same as when wheat whole grain was used.

Claims (6)

The pulverized raw material cereals in classifying the collected fine fraction, Ri name by blending oil fat with respect to the powder in the fine diamondback moth fraction,
The pulverized material cereal has whole wheat flour or wheat bran,
The blending amount of the fats and oils with respect to the powder in the fine powder fraction is 15 to 50% by mass when the pulverized material of the raw cereal is whole wheat flour, and 35 to 100% when the pulverized material of the raw cereal is wheat bran. % Flour composition.   The flour composition according to claim 1, wherein the fat is one or more selected from the group consisting of saturated fatty acids, unsaturated fatty acids, monoacylglycerols, diacylglycerols, triacylglycerols, phospholipids and vegetable oils. The flour composition according to claim 1 or 2 , comprising alkylresorcinol.   The flour composition according to any one of claims 1 to 3, comprising a mixture of resorcinol having a long-chain alkyl group having 15 to 25 carbon atoms. Classifying the raw cereals, classifying the pulverized product into a fine powder fraction having a relatively small average particle size and other fractions, and collecting the fine powder fraction;
Said to powder in fine fraction mixed with oil fat, possess a fat blend step of stirring,
The pulverized material cereal has whole wheat flour or wheat bran,
In the fat and oil blending step, the blended amount of the fat and oil with respect to the powder in the fine powder fraction is 15 to 50% by mass when the raw cereal pulverized product is whole wheat flour, and the pulverized raw material cereal is wheat bran. The manufacturing method of the flour composition which is 35-100 mass% in the case . The method for producing a flour composition according to claim 5 , further comprising an aging step in which the fine powder fraction is allowed to stand for 1 hour or more in an environment at room temperature of 20 to 30 ° C after the oil and fat blending step.