JPH01206962A - Method for separating high-protein fraction and high-dietary fiber fraction from wheat bran - Google Patents

Abstract

PURPOSE:To efficiently separate and recover each of both fractions in a dry state by simple treating operation without requiring a liquid and charging device, etc., by treating wheat bran with specific pulverization and classification steps in combination. CONSTITUTION:Wheat bran is pulverized to <=500mu particle diameter and fine particles of <=30mu size contained therein are removed. A fraction consisting essentially of powder containing bound pericarp-seed coat/aleurone layer in which aleurone layer remains in the pericarp and seed coat without peeling is classified and removed by gas classification treatment and the residual fraction is further classified into a fraction having <=95+ or -25mu particle size and a fraction having a larger particle size than that. Thereby, the wheat bran is respectively separated into each of the aimed fractions.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for separating a high-protein fraction and a high-dietary fiber fraction from wheat grain.

[Prior art]

Wheat wrinkles are a byproduct of milling wheat grains to produce flour, and are mainly composed of pericarp, seed coat, nucifera, and 791
It consists of 07 layers. Wheat flour contains very little starch, but is rich in dietary fiber, protein, vitamins, ash, etc., and is highly nutritious, and has traditionally been widely used as feed for livestock. Various attempts have been made to effectively utilize wheat grains, which are rich in nutritional value, for purposes other than livestock feed. There are known technologies that attempt to separate and recover the waste and use it effectively.

However, most of the conventional techniques for separating and recovering the alyluron layer from broken wheat are liquid treatments using organic solvents such as benzene-carbon tetrachloride or other liquids, in which case the liquid from the separated alyluron layer is It is necessary to remove the liquid and recover the used liquid, which requires complicated processing operations and equipment.
Moreover, the cost was high.

1. Japanese Patent Publication No. 1982-501829 describes a method for recovering the aryuron layer from wheat flour in a dry state without using any liquid, but it describes a method for recovering the aryuron layer from wheat flour using static electricity. Therefore, an expensive charging device is required, and charging of dry powder is accompanied by a risk of dust explosion.

[Object and structure of the invention]

The present inventors have continued various studies on methods for safely separating wheat grain into high-protein and high-dietary-fiber categories without using liquids, by simple operations, and without risks such as dust explosions. . As a result, they discovered that by combining a specific crushing-classifying process, each of the two categories could be efficiently separated and recovered, leading to the completion of the present invention. That is, in the present invention, wrinkled wheat of 500μ or less 1: pulverized;
After removing the fine particles of 60μ or less contained therein, the pericarp and seed coat (mainly consisting of pericarp 1 pericarp with the nialuron layer remaining without being peeled off/aluron layer bonded powder) are classified and removed by gas classification treatment. The remaining categories are further divided into those with a particle size of 95±25 μ or less and those with a particle size of 95±25
This is a method to separate wheat wrinkles into high-protein and high-dietary-fiber categories by classifying wheat grain into categories larger than μ.

The present invention will be briefly explained below with reference to FIG.

■, Grind the wheat into wrinkled pieces of less than 500μ (step a), ■,
Classify and remove the endosperm-rich powder (class A) of 30μ or less from the wheat wrinkles crushed in the process reform (step b). Classify and remove the category (0 category) consisting mainly of the bonded powder of pericarp/alyuron layer whose layers have not yet been peeled off from the other categories (Step C), and ■, Step C. After removing the obtained 0 category, the high protein category with particle size of 95 ± 25 μ or less (8 categories) and the beef particle size of 9
Classify into high dietary fiber category (C category) larger than 5±25 μ (ad).

The present invention will be explained in more detail as follows.

As already mentioned 1: Wheat wrinkles are a by-product of producing wheat flour from wheat grains, and are mainly composed of pericarp, seed coat, nuciferous layer, and alyuron layer, but also a small amount of endosperm and germ. include. The aliuron layer and nuclide layer mainly consist of protein, cellulose, and bentozane, but in addition to these, ζ- also contains ash, vitamins,
It is especially rich in B group vitamins.

On the other hand, the seed coat and pericarp are rich in cellulose, pair-1-thane and ash. The content ratio of components such as protein, fat, dietary fiber, and ash contained in the wheat flour differs depending on the variety of raw wheat, the milling conditions (specially (two-yield)), etc. In the present invention, any type of wrinkle can be used.Usually, what is called a general wrinkle consisting of a mixture of large wrinkles, small wrinkles, etc. is used; protein 14-1
9%, crude fat 4-5%, crude fiber 6-11% and crude ash 4.5-6.5%.

In the present invention, wheat rice is first ground to 500μ or less (first
Step a) in the figure. Here, "pulverize to 500μ or less" means to crush the wheat rice powder so that about 70 to 100 weight fIkqb becomes a particle size of 500μ or less. 50
When the content ratio of powder with a particle size larger than 0μ exceeds 30% by weight, the separation of the high protein fraction and the high dietary fiber fraction from the wheat rice cannot be performed smoothly. Wheat rice 60-70
It is desirable to grind the grains to a particle size in the range of 70 to 200 microns, since this increases the yield of the high protein and high dietary fiber classes and the content of protein and dietary fiber in each class. In addition, the content ratio of powder smaller than 70μ is 7
If it exceeds 0% by weight, the grinding is excessive and the separation of the high-protein and high-dietary-fiber categories is not performed smoothly, and the proportion of fine powder that is removed as category A shown in Figure 1 above increases. do. Furthermore, if powder larger than 500 μm still remains after the pulverization process, it is desirable to classify and remove it in order to proceed smoothly with the next step. It is also preferable to dry the wheat rice to improve its crushability.
In particular, it is best to keep the moisture content of wheat rice at about 10% by weight or less. For grinding, any grinder commonly used in wheat flour milling can be used, but impact grinders, fluid energy mills such as jet mills, etc. are preferred.

Next (2 500 μ or less (2 crushed wheat rice particles particle size is 30
Fine powder of μ or less (A category in Figure 1) is classified and removed (Step b in Figure 1). This classification process removes a small amount of fine powder such as endosperm contained in the nucleus (this fine powder of category A can be used as starch raw material, livestock feed, etc. without being discarded). A sieve or the like may be used to classify fine powders of 30 μm or less, but from the viewpoint of classification efficiency, it is preferable to use gas classification. Gas classification here refers to pulverized wheat rice being placed in a stream of gas such as air.
= Classification is carried out by using the difference in the particle shape and true specific gravity of the powder particles, using airflow and centrifugal force. Specifically, from the viewpoint of classification efficiency, it is preferable to carry out gas classification using a rotary air classifier such as that described in JP-A No. 59-4477 No. 2.

For example, the Turbocra 7, a type of rotary air classifier,
In order to classify fine powders of 60 μm or less using Fire Year TC-15N (manufactured by Nisshin Engineering Co., Ltd.), the 70 to 100 weight scale should be used to classify fine powders with a particle size of 500 μm or less (approximately 50 to 100 μm of crushed wheat rice). Supply at a rate of about 2
If the classification rotor is rotated at a rotational speed of 500 to 3,500 revolutions/min and the air volume is 2.5 to 3 m<3>/min, classification can be performed smoothly.

After going through this classification process, the powder is usually divided into powders mainly consisting of the aryuron layer, powders consisting mainly of pericarp and seed coat, and powders with pericarp and seed coat (=powder to which the aryuron layer is still attached without separating). (hereinafter referred to as "Pericarp pericarp/Aliuron fat binding powder") is a mixed powder mainly consisting of the king of the following.

Next, the powder that has undergone the classification process in the step 2 is further classified (step C in Figure 1), and the powder is divided into powders mainly consisting of the above-mentioned pericarp 1-7 ryon J powder (Figure 1). 0 category) and other powder categories.

Classification between the powder classification of 0 classification and other powder classification by gas classification in the above step C is usually performed using the following method (; The 0 category has a bulk density of 0.
9 as a powder category larger than 36±0.01f/cc
Powder categories other than the categories have a bulk density of 0.33±o, o
It is available as a powder category of 1y7cc or less.

Gently put 20 r of a 611 constant sample of bulk density into a triangular funnel with a slide at its outlet. 1 below the triangular funnel with a slide
Place a 00CC graduated cylinder, pull the slide to open the mouth of the triangular funnel, and drop the sample into the graduated cylinder. Gently flatten the top surface of the sample that has fallen into the measuring cylinder, measure its volume, and calculate the following formula! Obtain the bulk density from 2.

Through this gas classification process, the powder with a high bulk density consisting of the pericarp type 1 peel/aluron layer bonded powder is separated as the 0 category in Figure 1 above, and the powder mainly composed of the pericarp type 1 pericarp layer and the pericarp type 5 A mixed powder of powder mainly composed of skin is collected and subjected to the next classification process (first stage).
It is used for the construction ad) in the figure. Also in the gas classification process of this step C, the same classification method and apparatus as in the gas classification process of the top holder 8b are employed.

When performing gas classification using the above-mentioned rotary air classifier, the protein content in the three categories finally separated changes depending on the rotation speed of the classifier, but The bulk density of the division and the 0 division is 0.33±0.
01 By selecting the knee rotation speed so that they are classified at t/CC, it is possible to separate the powders into 8 categories with high protein content and C category with high fiber content.
It can be recovered.

In order to perform the gas classification process in step C using the rotary air classifier mentioned above, the powder obtained in step C must be divided into approximately 50%
~100 is fed to the classifier at a rate of approximately 1200 to 1
When the classification rotor is rotated at a rotation speed of 600 revolutions/min and a wind effect of 2.5 to 3 m'/min, the bulk density is 0.66±0.01.
Classification at t/cc is performed smoothly.

As mentioned above, the powder obtained from the process is usually a mixed powder mainly consisting of a powder mainly composed of the alyuron layer, a powder mainly composed of the first pericarp, and a powder from the first pericarp to the alluron layer. However, there is no major difference in the dimension of the longest part between the powder mainly composed of one pericarp and the pericarp-extreme-allulon layer powder, so there is no big difference in the dimension of the longest part. It is difficult to use a sieve to separate it from a powder that mainly consists of one pericarp. On the other hand, in the present invention, by employing gas classification instead of using a sieve for classification in step C, the aliuron layer is still attached to the pericarp without being separated. The pericarp first rind/aryuron layer bonded powder, which is an obstacle to the separation of the high-protein category mainly consisting of the pericarp first rind and the high dietary fiber category mainly consisting of the pericarp first rind, can be efficiently separated from other parts as the 0 category in Figure 1. be able to.

Next, the powder from the gas classification process in Step C, in which the -1D classification was removed, is classified into particles with a particle size of 95±25μ or less (8 in Figure 1).
The particles are classified into 95±25 μm or larger (C category in Figure 1) and the 6 particles are collected. Classification in (;) can be carried out using a sieve with a mesh size of 95±25 μm according to conventional method 1, but other methods may also be used.

The powder classified into 8 categories here mainly consists of the alyuron layer and the nuciferous layer, and is therefore a high protein category with a high amount of protein.

Its crude protein content is usually about 25 to 4
(The content of vitamins is also high, so it is effective as a raw material for high-protein and high-vitamin foods and feeds, as a nutritionally enriching additive for foods and feeds, and as other raw materials. can.

In addition, since the powder classified as category C is mainly composed of pericarp and seed coat, it is a high dietary fiber category with a high content of ζ2 dietary fiber, which is usually about 30 to 50% that of untreated mosquitoes.
It has a high dietary fiber content. Therefore, this high dietary fiber category is effective as an additive for various foods, and is effectively used for prevention of adult diseases and food for intestinal regulation.

The proportions and compositions of each fraction separated and recovered according to the present invention are generally as shown in Table 1 below.

[Table-1] Untreated rice (control) -15・D″'19.04.-6.53.5-
5.040・0-50・OA classification 10.0-21518
．． 0-19.53.5-554. Shun, 016. Do 2. O
Category B 7.5-22.021. 24.05.5-6
．． 04. 5.525. G32. OC category 13. CS!
5.0 9.0-12.02.5-5.03.0-4.
565. ()-75,00 category 37.0-68.016
．． 0-20.05 door, 04. 5.553.0-57
．． 0 In the above Table 11-, the recovery ratio of each category A-D is the amount x with respect to the total weight of the A-0 categories.

In Table 1, the crude protein content, ash content, fat content, and dietary fiber content are each expressed in terms of dry matter.

Furthermore, the dietary fiber content is determined by rJournal oftbe
Science of Food and Agriculture
culture J Vol. 20, p. 631 (1961):
, listed D, A, T.

It was measured by the method of Southgate et al.

From the results in Table 1 above, it can be seen that the protein content in Category 8 is about 20-65% higher than in wrinkles, and the dietary fiber content in Category C is 65-50% higher than in wrinkles. It can be seen that the number is increasing.

In addition, the above-mentioned powder of the above-mentioned pericarp/alyuron layer bonded powder can be used as is as an additive for feed and food, but the separation of the high-protein and high-dietary fiber categories of the present invention 6: It can also be reused.

The present invention will be explained below with reference to Examples, but the present invention is not limited thereto.

Example 1 Selected wheat #L (moisture content 13.5% by weight) ioo.

~ was continuously supplied to a flash dryer (manufactured by Nippon Dryer Co., Ltd.) at a rate of 180 kg per hour.
It was dried at <RTIgt;°C</RTI> to a moisture content of 15% by weight. This is used in the ALP I N, which is a part of the impact type impact rotating frame machine.
The powder was fed to an E-pulverizer 250-88 (manufactured by Makino Kogyo Co., Ltd.) at a rate of 200:9 per hour, and rotated at 9,600 rpm to produce an average particle size of 250μ (100 cm of powder was 500 μm).
(having a particle size of μ or less) 1: Pulverized. This was supplied using Turbo Classifier TC-4ON (Nissin Engineering Co., Ltd. 111') at a rate of 170 Kf per hour, while supplying 22.0 m3 of air per minute.
The classification rotor was rotated at 120 rpm to classify and remove fine powder (grained) with a particle size of 50 μm or less. While supplying the remaining powder to the same machine TC-4ON as above at a rate of 170 KJ per hour, 22°0 m3 of air per minute was supplied, and the classification rotor was rotated at 55 Orpm, until the bulk density was 0. Coarse powder (0 category) larger than .33 f/Ce was classified and removed. The remaining bulk density is 0.33 r/CC
Pour the following powder through a Junior 7-lid sieve (opening 106μ) (
The powder was supplied to a Tokyo Flour Sewing Machine (Newly manufactured by Tokyo Flour Milling Machine) at a rate of 84 Kf per hour, and was classified into a category that passes through the sieve (B category) and a category that does not pass through the sieve (C category).

The ratio and composition of each category, together with the composition of the selected wrinkles used as raw materials (Table 2) shows the results measured using the same method as Table 1 below.

[Table-2] Category A 19.2 B, 5 19.5 5.4 4
．． 2 18.03 Category 11.3 7.4 21.0
5.6 4.5 30. DC classification 13.9 7.1
9.66.7 3.5 710B classification 55°6
7.9 16.2 5.2 4.0 55.0 Reference Examples 1 to 4 and Control Example (by Straight Method) Production of ξ) [Bread Mixture] Flour Boll (100wts>Water
201m (671) East 6F
(2#) Salt 4.5t (1.5#)
Sugar 9f (3#) Shortening 6f (2#) All of the ingredients of the above bread formulation were mixed using a mixer at low speed for 1 minute and then at high speed for 5 minutes. The resulting dough was fermented for 90 minutes at a temperature of 27°C and a humidity of 75 degrees, bunched to degas, and further fermented for 30 minutes. The fermented dough was divided into two parts, rolled into balls, and benched for 20 minutes. After that, it is shaped and molded to a temperature of 5.
Incubation fermentation was carried out under conditions of 7°C and humidity of 85°C. The mixture was then baked at a temperature of 215° C. for 30 minutes to obtain mountain-shaped bread.

The obtained results are shown in Table 3 below: Add two.

In Table 3, the "control example" is the above bread formulation C;
The entire amount of flour 300v is composed of wheat flour only, and in "Reference Example 1" and "Reference Example 2", in the above bread formulation, 30f and 601 of flour 3002 are added to Table 1 (the two are added). These were replaced with powders 30F and 60r of category B, respectively, and "Reference Example 6" and "Reference Example 4"
'' are the above bread formulations, and 30 f and 601 of the 500 f of wheat flour are added to C as shown in Table 1 above.
They were each replaced with powder 309.60f of category.

[Table-3] Flour (f) 300 270 240 27
0 240B or CB Category B Strike C Category C Category Category (f) 30 60 30 6
0 Yaki Color 3.9 3.7 3.
3 3.9 3.2 Cortex 6.5
3゜0 2.5 4.0 25 colors
Phase 3.9 3.0 25 5.1
2.4 Sudachi 3.7 3,1 2A 3.8
25 Touch 5.6 3.2 25
3.7 2.4 Texture 3.9
3.1 25 2.9 2.3 In Table 3 above, browning color, cortex, hue, sudashi, touch, and texture were evaluated based on the following evaluation criteria.

〔Evaluation criteria〕

Evaluation item Score Contents 5
Uniform and quite glossy and good 4 Uniform and slightly glossy firing color 6 Slightly uniform and slightly glossy 2 Slightly uneven and lackluster 1 Uneven and poor with no ridges 5 Good spread and smooth 4 Slightly good spread Slightly smooth skin (Actual) 3 Slightly less elongated and slightly rough 2
Slightly poor elongation, a little roughness 1 Poor elongation, considerable roughness, poor quality 5 Uniform and quite glossy 4 Uniform, slightly glossy Hue 6 Slightly uniform and slightly glossy 2 Slightly uneven, no grain 1 Uneven and glossy Evaluation items: Inner Melt 5 Uniform, thin film, good 4 Uniform, slightly thin film Sudachi 3 Fairly uniform, slightly thick 2 Slightly uneven, slightly thick 1 Uneven, quite thick 5 Soft, smooth 4 Slightly Soft and slightly smooth to the touch 6 Slightly hard and slightly rough 2
Slightly hard and grainy 1 Hard and grainy 5 Soft and self-melting is good 4 A little soft and self-melting is a little good Texture 3 Slightly soft and lacking in self-melting 2 Slightly loose and self-melting is poor 1 Bumpy Example 2: Selected wheat wrinkles (moisture content: 12.0" weight) 1000 odors flash dryer (manufactured by Nippon Doiki Co., Ltd.): 21
Continuously at a rate of 1 sox9 per hour (: 140
It was dried at 'C to a moisture content of 5.0 wt.

This was fed to a turbo mill (manufactured by Turbo Kogyo Co., Ltd.), which is a type of impact type axial flow mill, at a rate of 180 milligrams per hour, rotated at 7000 rpm, and this operation was repeated one more time to obtain an average particle size of 180 microns. (42% of the powder has an aperture of 74μ
passed through a sieve). This was supplied to the Turbo Crackfire TC-4ON (manufactured by Nissin Engineering Co., Ltd.) at a rate of 200 Kf per hour and 20.0 m5 of air per minute.
It was rotated at rpm to classify and remove fine powder (class A) with a particle size of 30 μm or less. Next, the remaining powder is mixed with the above powder using the TC machine.
-While supplying 4ON at a rate of 200 edges per hour,
Supplying 20.0 m' of air per minute, the classification rotor
Rotate at 0 Orpm and the bulk density is 0.55f/(
Coarse powder larger than A (class D) was classified and removed. The remaining bulk density is 0. ! + 397 cc or less of powder was supplied to a junior sifter sieve (mesh opening 74 μm) (required for Tokyo Flour Sewing Co., Ltd.) and classified into a category that passes through the sieve (3 categories) and a category that does not pass through the sieve (C category). The ratio and composition of each category are shown in Table C along with the composition of the n-selected wrinkles used as raw materials.
The results measured using the same method as 1 are shown in Table 4 below.

[Table-4] Version (control) 15.6 5.22 4
．． 0 44. IA classification 20.1 1B, 1 5
．． 01 4.1 16.1B category 21.9 2
2.0 3.91 4.4 25.2C classification 18
．． 0 10.2 2.46 3,3 72. ID classification 40.0 16.1 6.59 4.0 56.
2 Example 3 Selected wheat gluten (moisture content: 13.5% by weight) 5 to 9 times per hour in a centrifugal grinder (manufactured by Tomarimura Riken Kogyo Co., Ltd.)
The powder was supplied at a ratio of 1,000 psi and rotated at 2,000 rpm to obtain a powder with an average particle size of 200 μm (36% of the powder passed through a sieve with a 74 μm opening). This is Turbo Classifier TC
-15N (manufactured by Nisshin Engineering Co., Ltd.) at a rate of 801/min and 2.8m3 of air per minute, and the classification rotor was rotated at 300 rpm to obtain fine powder (A classification) was removed.

Next, the remaining powder was passed through the same machine as above, TC-15N1.

2.8 per minute while delivering at a rate of 801 per minute
mΔ air was supplied and the classification rotor was rotated at 141 rpm to classify and remove coarse powder (class D) having a bulk density of more than 0.33 r/l-'-. The remaining bulk density is 0.
Powder of 31/ee or less is passed through a sieve with 7 lids (openings 7
4μ) (manufactured by Tokyo Flour Mills) and classified into a category that passes through the sieve (3 categories) and a category that does not pass through the sieve (C category).

The ratio and composition of each category, together with the composition of the selected kernels used as raw materials, were measured using the same method as in Table 1. The results are shown in Table 5 below.

[Table-5] *(Control) -19,15,84,44/), OA
Category 21.4 19.54.6 4.4 20
．． 08 category 16.5 23.2 5.9 4.
9 50.00 category 24.6 11.7 4.
8 4.1 65.00 category 37.5 19.
8 6.8 5.1 55.0 [Effects of the Invention] In the present invention, high protein fraction and high dietary fiber fraction can be efficiently obtained from wheat gluten by simple processing operations in a dry state without using any liquid. There is no need for liquid removal or liquid recovery from each generated compartment.

In the present invention, by combining classifiers such as sieves and gas classifiers that are commonly used in the flour milling industry, it is possible to efficiently obtain a high protein fraction and a corroded VLJ fiber fraction with simple operations, and to charge the powder. There is no need to use other devices such as a charging device for charging, and it is possible to prevent dust explosions due to charging of the powder.

In the present invention, a simple gas classification process (two pericarp/one pericarp/
It is possible to easily classify and remove the aliuron layer-bound powder (class D), thereby obtaining not only the high-protein category mainly composed of the aliuron layer, but also the high-dietary fiber category mainly composed of the pericarp. This further promotes the effective use of wrinkle components.

[Brief explanation of the drawing]

Claims (1)

[Claims] Wheat ■ is crushed to 500μ or less, and the 30μ contained therein
After removing the following fine particles, use gas classification to classify and remove the segment consisting mainly of pericarp-seed coat/aliuron layer bonded powder in which the aliuron layer remains on the pericarp and seed coat without being peeled off, and then further classify the remaining subdivisions. Particle size is 95±25
A method for separating wheat into high-protein and high-dietary-fiber categories by classifying wheat into particles with particle sizes below μ and particles with particle sizes greater than 95±25 μ.