JP6815035B2 - 亜麻仁を原料とする食品の製造方法 - Google Patents
亜麻仁を原料とする食品の製造方法 Download PDFInfo
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Landscapes
- General Preparation And Processing Of Foods (AREA)
Description
水に所定時間浸漬することで休眠状態から前発芽状態にした亜麻仁、又は、搾油後の亜麻仁の搾り粕を水に所定時間浸漬したものを、所定時間蒸す工程と、蒸した後に放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹する工程とを備えている亜麻仁を原料とする新規食品の製造方法。
水に所定時間浸漬することで休眠状態から前発芽状態にした亜麻仁、又は、搾油後の亜麻仁の搾り粕を水に所定時間浸漬したものを、所定時間蒸した後、放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹した亜麻仁を原料とする新規食品。
水に所定時間浸漬することで休眠状態から前発芽状態にした亜麻仁、又は、搾油後の亜麻仁の搾り粕を水に所定時間浸漬したものを、所定時間蒸す工程と、蒸した後に放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹する工程とを備えている亜麻仁におけるシアン化合物含有量を低減させる方法。
水に所定時間浸漬することで休眠状態から前発芽状態にした亜麻仁、又は、搾油後の亜麻仁の搾り粕を水に所定時間浸漬したものを、所定時間蒸す工程と、
蒸した後に放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹する工程とを備えているものである。
水に所定時間浸漬することで休眠状態から前発芽状態にした亜麻仁、又は、搾油後の亜麻仁を水に所定時間浸漬したものを、所定時間蒸した後、放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹したものである。
水に所定時間浸漬することで休眠状態から前発芽状態にした亜麻仁、又は、搾油後の亜麻仁を水に所定時間浸漬したものを、所定時間蒸す工程と、蒸した後に放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹する工程とを備えているものである。
また、発芽率90%以上という、ほとんどが発芽可能である亜麻仁にたいして、亜麻仁の重量の20%程度に相当する油脂分をコールド・プレス(低温圧搾)法にて搾油工程を施した後の亜麻仁の搾り粕については、水温15℃〜20℃の水に、所定時間浸漬することで亜麻仁の殻の膨潤を確認できて、外観は前発芽状態に到達する。水に浸漬することで夏場ならば2時間程度、冬場ならば8時間程にて同様の変化が得られる。搾油工程を経た後の亜麻仁の搾り粕を水に浸漬を行う実施形態では、搾油工程の直後に、時間を置かずに浸漬を開始するのが、酸化などが極力防止でき、食品加工にあたって望ましい。
発芽率90%以上であることを確認できている亜麻仁を原料に用いた。
発芽率90%以上であることを確認できている亜麻仁を原料に用いた。
使用した種麹(Aspergillosis oryzae)は京都の株式会社菱六製の種麹(長白菌)である。
そこで、この実施例で採用した工程によって亜麻仁におけるシアン化合物含有量10ppm未満に低減させ得ることを確認できた。
蒸し工程を行わない以外は実施例2と同様にした。
Claims (3)
- 休眠中で発芽率が90%以上の発芽可能な亜麻仁を水に所定時間浸漬することで休眠状態から前発芽状態にする浸漬工程であって、前記亜麻仁の表面が水にふやけて膨潤し、透明な層を作っていることが認められるまで前記水への浸漬を行う浸漬工程と、
前記浸漬工程後の前記亜麻仁を所定時間蒸す蒸し工程と、
前記蒸し工程後に、放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹する工程
とを備えている亜麻仁を原料とする食品の製造方法。 - 休眠中で発芽率が90%以上の発芽可能な亜麻仁に対して重量の20%程度に相当する油脂分を絞り出す搾油工程と、
前記搾油工程後の亜麻仁の搾り粕を水に所定時間浸漬する浸漬工程であって、前記亜麻仁の表面が水にふやけて膨潤し、透明な層を作っていることが認められるまで前記水への浸漬を行う浸漬工程と、
前記浸漬工程後の前記亜麻仁の搾り粕を所定時間蒸す蒸し工程と、
前記蒸し工程後に、放冷し、種麹菌を接種して、30℃〜40℃の温度条件で製麹する工程
とを備えている亜麻仁を原料とする食品の製造方法。 - 前記製造方法によって製造した亜麻仁を原料とする食品のシアン化合物含有量が10ppm未満である請求項1又は2記載の亜麻仁を原料とする食品の製造方法。
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