【発明の詳細な説明】[Detailed description of the invention]
本発明は胚芽中に含まれている有用成分を高収
率で工業的有利に抽出する方法に関する。
穀類胚芽は良質の蛋白質、ヒトの体内では合成
されない必須脂肪酸であるリノール酸、ニコチン
酸、パントテン酸、ビタミンB1、B2、B6、等の
各種ビタミン類、Ｋ，Na，Ca，Mg等のミネラ
ル類を豊富に含有し、極めて栄養価値の高いもの
である。従つて、現在、小麦胚芽、玄米胚芽等の
穀類胚芽の粉末、破砕片、フレークが食品として
供されているが、これらは味覚、食感の点で食用
適性が悪く、その利用は著しく制約されているの
が実情である。
従つて、穀類胚芽から上記有用成分を変性させ
ることなく抽出し、これを食品又は食品添加物と
して利用せんとする試みがなされている。そし
て、この胚芽成分の抽出方法としては、従来、
穀類胚芽を殿粉加水分解酵素の存在下70℃以下の
温度で熱水抽出する方法（特公昭55−1027号）、
加水した穀類胚芽に先ずプロテアーゼと麹製複
合酵素を作用させ、次いでその処理物α−アミラ
ーゼを作用させて抽出する方法（特開昭48−1170
号）が知られている。
しかしながら、の方法の如く、胚芽にα−ア
ミラーゼ等の殿粉加水分解酵素のみを作用させる
方法では、当該公報の実施例に記載されているよ
うに、その収率は高々40％であり、工業的方法と
して好ましいものではない。また、の方法は
の方法に比較し、収率はいく分改善されるが、後
述の比較例に示す如く、この方法の収率も50％程
度であり、必ずしも満足し得るものではなかつ
た。
斯かる実情において、本発明者は、上記欠点を
克服せんと鋭意研究を行つた結果、上記の方法
において、α−アミラーゼとプロテアーゼの作用
順序を変更すると、驚くべきことに、当該成分を
変性させることなく、極めて高収率で胚芽成分を
抽出できることを見出し、本発明を完成した。
すなわち、本発明は、穀類胚芽を加水し、これ
に70〜95℃の温度でα−アミラーゼを作用させ、
次いでこの処理物に45〜55℃の温度でプロテアー
ゼを作用させ、更に加熱処理した後固液分離して
胚芽成分を抽出する方法である。
本発明方法において、穀類胚芽としては、麦
類、米類、とうもろこし、その他穀類の胚芽を使
用することができ、これら胚芽は全脂又は脱脂物
の何れでもよい。原料穀類胚芽の形状は特に制限
されず、例えば粉末、粗砕物、圧扁物の何れも使
用できる。
本発明方法を実施するには、先ず穀類胚芽に水
を加える。加水量は、胚芽１重量部（以下単に部
と表現する）に対し水３〜９部になるようにする
のが好ましい。
次いで、加水された胚芽にα−アミラーゼを加
えて酵素処理を行う。α−アミラーゼの添加量
は、力価としては胚芽１ｇに対し100〜1000Uが
好ましい。α−アミラーゼ処理は70〜95℃、好ま
しくは80〜95℃の温度で10〜30分間行われる。尚
この際、セルラーゼ類を併用して酵素処理を行う
ことができ、この場合には、溶液の粘度が低下し
過性がよくなり、収率を向上させることができ
る。
斯くしてα−アミラーゼを作用させた処理物は
冷却し、これにプロテアーゼを添加し酵素処理を
行う。プロテアーゼの添加量は、力価として胚芽
１ｇに対し50〜500Uが好ましく、処理温度は45
〜55℃が好ましく、処理時間は２〜５時間が好ま
しい。処理時間がこれより短いと収率が低下し、
またこれを超えると製品に苦味を生ずるので好ま
しくない。また、このプロテアーゼにグルコアミ
ラーゼを併用することができ、かくするときは胚
芽中の殿粉が分解されて製品に甘味と良好なフレ
ーバーが付与される。
以上のようにして酵素処理したものは、80〜
120℃で10〜30分間加熱処理して酵素の失活と殺
菌を行つた後、固液分離を行う。固液分離は常法
によつて行うことができ、例えば遠心分離、過
等によつて行われる。
このようにして得られる胚芽成分を含有する抽
出液は、そのまま、あるいは濃縮物として食品に
供することも、更にまた当該成分が変性しない条
件で乾燥して粉末とすることもできる。
次に実施例及び比較例を挙げて説明する。
実施例 １
脱脂小麦胚芽（水分13％）（日清製粉社製）を
ピンミルにて粉砕した粉砕物100Kgに水を400を
加えて撹拌混合した。これにα−アミラーゼ剤
（液化酵素Ｔ、力価10万Ｕ／ｇ：阪急共栄物産社
製）500ｇを加え、撹拌しながら徐々に90℃まで
昇温（２℃／分）し、同温度に20分間保持した。
次いで処理物を50℃まで冷却し、同温度でプロテ
アーゼ剤（スミチームLP50、力価５万Ｕ／ｇ：
新日本化学工業社製）500ｇ及びグルコアミラー
ゼ剤（グルクザイムAF6、力価6000U／ｇ：天野
製薬社製）300ｇを加えて、同温度で５時間撹拌
抽出を行つた。次いで、温度を90℃まで急速に上
げ、同温度に30分間保持して酵素の失活と殺菌を
行つた。得られた処理物を遠心分離して、抽出液
340を得た。この抽出液をスプレードライヤー
にて噴霧乾燥して粉末胚芽エキス（水分3.8％）
68Kgを得た。
比較例 １
実施例１と同じ脱脂小麦胚芽粉砕物100Kgに水
400を加えて撹拌混合した。これにα−アミラ
ーゼ剤（実施例１と同じ）500ｇを加え、撹拌し
ながら90℃まで徐々に昇温（２℃／分）し、同温
度に20分間保持した。次いでこの処理液を実施例
１と同様にして、固液分離、乾燥して、粉末胚芽
エキス（水分2.7％）36Kgを得た。
比較例 ２
実施例１と同じ脱脂小麦胚芽粉砕物100Kgに水
400を加えて撹拌混合した。これにプロテアー
ゼ剤（実施例１と同じ）500ｇ及びグルコアミラ
ーゼ剤（実施例１と同じ）300ｇを加え、45℃で
５時間処理した。次いでこの処理物にα−アミラ
ーゼ剤（実施例１と同じ）500ｇを加え、撹拌し
ながら徐々に90℃まで昇温（２℃／分）し、同温
度に20分間保持した。次いでこの処理液を実施例
１と同様にして、固液分離、乾燥して粉末胚芽エ
キス（水分1.9％）46Kgを得た。
実施例１、比較例１及び比較例２で得られる胚
芽エキスの成分組成及び収率は第１表のとおりで
ある。
The present invention relates to a method for industrially advantageous extraction of useful components contained in germs with high yield. Cereal germ contains high-quality protein, essential fatty acids such as linoleic acid, nicotinic acid, and pantothenic acid that are not synthesized in the human body, various vitamins such as vitamins B 1 , B 2 , and B 6 , K, Na, Ca, Mg, etc. It is rich in minerals and has extremely high nutritional value. Therefore, powdered, crushed pieces, and flakes of grain germs such as wheat germ and brown rice germ are currently provided as foods, but these have poor edibility in terms of taste and texture, and their use is severely restricted. The reality is that Therefore, attempts have been made to extract the above-mentioned useful components from cereal germs without denaturing them and use them as foods or food additives. Conventionally, methods for extracting this germ component include:
A method of extracting grain germ with hot water at a temperature of 70°C or lower in the presence of starch hydrolase (Special Publication No. 1027, 1983);
A method of extraction by first treating the hydrated grain germ with protease and a koji-making complex enzyme, and then treating it with α-amylase (Japanese Patent Laid-Open No. 1170-1170)
No.) is known. However, in the method in which only starch hydrolase such as α-amylase acts on the germ, the yield is at most 40%, as described in the example of the publication, and it is not suitable for industrial use. This is not a desirable method. In addition, although the yield of method (2) is somewhat improved compared to method (2), as shown in the comparative example below, the yield of this method was also only about 50%, which was not necessarily satisfactory. Under such circumstances, the present inventor conducted intensive research to overcome the above-mentioned drawbacks and found that, surprisingly, changing the order of action of α-amylase and protease in the above-mentioned method denatures the components. The present invention has been completed based on the discovery that germ components can be extracted at an extremely high yield without any problems. That is, the present invention involves hydrating cereal germ, allowing α-amylase to act on it at a temperature of 70 to 95°C,
Next, this treated product is treated with protease at a temperature of 45 to 55°C, and after further heat treatment, solid-liquid separation is performed to extract germ components. In the method of the present invention, germs of wheat, rice, corn, and other grains can be used as the grain germ, and these germs may be either whole-fat or defatted. The shape of the raw material grain germ is not particularly limited, and for example, any of powder, crushed material, and pressed material can be used. To carry out the method of the invention, water is first added to the grain germ. The amount of water added is preferably 3 to 9 parts by weight of the germ (hereinafter simply expressed as parts). Next, α-amylase is added to the hydrated germ to perform enzyme treatment. The amount of α-amylase added is preferably 100 to 1000 U per gram of germ in terms of titer. The α-amylase treatment is carried out at a temperature of 70-95°C, preferably 80-95°C for 10-30 minutes. At this time, enzymatic treatment can be carried out using cellulases in combination. In this case, the viscosity of the solution is reduced, the transparency is improved, and the yield can be improved. The treated product treated with α-amylase is cooled, and protease is added thereto for enzymatic treatment. The amount of protease added is preferably 50 to 500 U per 1 g of germ in terms of titer, and the treatment temperature is 45
The temperature is preferably ~55°C, and the treatment time is preferably 2 to 5 hours. If the treatment time is shorter than this, the yield will be lower;
Moreover, if it exceeds this range, the product will have a bitter taste, which is not preferable. In addition, glucoamylase can be used in combination with this protease, and when this is done, the starch in the germ is decomposed and sweetness and good flavor are imparted to the product. The enzyme-treated product as described above is 80~
After heat treatment at 120°C for 10 to 30 minutes to inactivate the enzyme and sterilize it, solid-liquid separation is performed. Solid-liquid separation can be performed by a conventional method, for example, by centrifugation, filtration, or the like. The extract containing the germ component obtained in this way can be used as a food product as it is or as a concentrate, or can be dried into a powder under conditions that do not denature the component. Next, examples and comparative examples will be given and explained. Example 1 400 kg of water was added to 100 kg of defatted wheat germ (moisture 13%) (manufactured by Nisshin Flour Milling Co., Ltd.) ground using a pin mill, and the mixture was stirred and mixed. Add 500 g of α-amylase agent (Liquefied Enzyme T, titer 100,000 U/g, manufactured by Hankyu Kyoei Bussan Co., Ltd.) to this, and gradually raise the temperature to 90°C (2°C/min) while stirring, and then maintain the same temperature. Hold for 20 minutes.
Next, the treated material was cooled to 50°C, and at the same temperature, a protease agent (Sumizyme LP50, titer 50,000 U/g:
500 g of a glucoamylase agent (Gluczyme AF6, titer 6000 U/g, manufactured by Amano Pharmaceutical Co., Ltd.) were added, and extraction was performed with stirring at the same temperature for 5 hours. Next, the temperature was rapidly raised to 90°C and maintained at the same temperature for 30 minutes to inactivate the enzyme and sterilize it. The obtained processed material is centrifuged to obtain an extract.
Got 340. Spray-dry this extract with a spray dryer to obtain powdered germ extract (moisture 3.8%).
Obtained 68Kg. Comparative Example 1 Add water to 100 kg of the same defatted wheat germ pulverized product as in Example 1.
400 was added and mixed by stirring. 500 g of an α-amylase agent (same as in Example 1) was added thereto, and the temperature was gradually raised to 90° C. (2° C./min) while stirring, and maintained at the same temperature for 20 minutes. This treated solution was then subjected to solid-liquid separation and drying in the same manner as in Example 1 to obtain 36 kg of powdered germ extract (moisture 2.7%). Comparative Example 2 Add water to 100 kg of the same defatted wheat germ pulverized product as in Example 1.
400 was added and mixed by stirring. 500 g of a protease agent (same as in Example 1) and 300 g of a glucoamylase agent (same as in Example 1) were added to this, and the mixture was treated at 45° C. for 5 hours. Next, 500 g of an α-amylase agent (same as in Example 1) was added to the treated product, and the temperature was gradually raised to 90° C. (2° C./min) while stirring, and maintained at the same temperature for 20 minutes. Next, this treated solution was subjected to solid-liquid separation and dried in the same manner as in Example 1 to obtain 46 kg of powdered germ extract (moisture 1.9%). The composition and yield of the germ extract obtained in Example 1, Comparative Example 1, and Comparative Example 2 are shown in Table 1.
【表】【table】
【表】
実施例 ２
全脂小麦胚芽（水分13％）（日清製粉社製）を
ピンミルにて粉砕した粉砕物100Kgに水400mlを加
えて撹拌混合した。これにα−アミラーゼ剤（実
施例１と同じ）300ｇ及びセルラーゼ剤（セルラ
ーゼオノズカ3s、力価500U／ｇ：ヤクルト生化
学社製）300ｇを加え、撹拌しながら徐々に90℃
まで昇温（２℃／分）し、同温度に20分間保持し
た。次いで処理物を55℃まで冷却し、プロテアー
ゼ剤（実施例１と同じ）500ｇを加え、同温度で
２時間抽出を行つた。この処理物を実施例１と同
様にして、加熱処理、固液分離、乾燥して粉末胚
芽エキス（水分3.5％）を65％の収率で得た。
実施例 ３
フレーク状脱脂コーン胚芽（水分12％）50Kgに
水200を加え、撹拌混合した。これにα−アミ
ラーゼ剤（ユニアーゼBM8、力価８万Ｕ／ｇ：
ヤクルト薬品工業社製）100ｇを加え、撹拌しな
がら徐々に90℃まで昇温（２℃／分）し、同温度
に20分間保持した。次いで処理物を55℃まで冷却
し、プロテアーゼ剤（デナチームAP、力価５万
Ｕ／ｇ：ナガセ生化学工業社製）200ｇを加え、
同温度で３時間撹拌抽出をを行つた。この処理物
を実施例１と同様にして加熱処理、固液分離を行
い、抽出液を減圧濃縮装置により濃縮し、ペース
ト状の胚芽エクストラクトを得た。このものを乾
燥したときの収率は70％であつた。
比較例 ３
実施例３と同じフレーク状脱脂コーン胚芽50Kg
に水200を加えて撹拌混合した。このものにプ
ロテアーゼ剤（実施例３と同じ）200ｇを加え、
55℃にて３時間撹拌抽出を行つた。この処理物に
α−アミラーゼ剤（実施例３と同じ）を加え、撹
拌しながら90℃まで昇温し（２℃／分）、同温度
に20分間保持した。次いでこの処理液を実施例１
と同様にして固液分離、濃縮を行いペースト状の
胚芽エクストラクトを得た。このものを乾燥した
時の収率は45％であつた。
実施例 ４
実施例１において、プロテアーゼ剤処理の温度
と時間を変えて行つた結果は第２表のとおりであ
る。[Table] Example 2 400 ml of water was added to 100 kg of a pulverized product obtained by pulverizing full-fat wheat germ (13% moisture) (manufactured by Nisshin Seifun Co., Ltd.) using a pin mill, and the mixture was stirred and mixed. To this, 300 g of α-amylase agent (same as Example 1) and 300 g of cellulase agent (Cellulase Onozuka 3s, titer 500 U/g, manufactured by Yakult Biochemical Co., Ltd.) were added, and the temperature was gradually raised to 90°C while stirring.
The temperature was raised (2° C./min) to 20° C. and maintained at the same temperature for 20 minutes. Next, the treated product was cooled to 55° C., 500 g of protease agent (same as in Example 1) was added, and extraction was performed at the same temperature for 2 hours. This treated product was heat treated, solid-liquid separated, and dried in the same manner as in Example 1 to obtain a powdered germ extract (moisture 3.5%) at a yield of 65%. Example 3 200 kg of water was added to 50 kg of flaky defatted corn germ (moisture 12%) and mixed by stirring. This was combined with an α-amylase agent (Uniase BM8, titer 80,000 U/g:
100 g of Yakult Pharmaceutical Co., Ltd.) was added thereto, and the temperature was gradually raised to 90°C (2°C/min) while stirring, and maintained at the same temperature for 20 minutes. Next, the treated product was cooled to 55°C, and 200 g of a protease agent (Denazyme AP, titer 50,000 U/g, manufactured by Nagase Seikagaku Kogyo Co., Ltd.) was added.
Extraction was carried out with stirring at the same temperature for 3 hours. This treated product was subjected to heat treatment and solid-liquid separation in the same manner as in Example 1, and the extract was concentrated using a vacuum concentrator to obtain a paste-like germ extract. The yield when this product was dried was 70%. Comparative Example 3 Same flaky defatted corn germ as Example 3 50Kg
200ml of water was added and mixed by stirring. Add 200g of protease agent (same as Example 3) to this,
Extraction was performed with stirring at 55°C for 3 hours. An α-amylase agent (same as in Example 3) was added to this treated product, and the temperature was raised to 90°C (2°C/min) while stirring, and maintained at the same temperature for 20 minutes. Next, this treatment solution was used in Example 1.
Solid-liquid separation and concentration were performed in the same manner as above to obtain a paste-like germ extract. The yield when this product was dried was 45%. Example 4 In Example 1, the temperature and time of the protease treatment were varied and the results are shown in Table 2.
【表】
＊：官能的に製品に苦味を生ずる。
実施例 ５
実施例１と同じ小麦胚芽100Kgに水400を加え
て撹拌混合した。これにα−アミラーゼ剤（実施
例１と同じ）500ｇを加え、撹拌しながら徐々に
90℃まで昇温（２℃／分）し、同温度に20分間保
持した。次いで処理物を50℃まで冷却し、同温度
でプロテアーゼ剤（実施例１と同じ）500ｇを加
えて同温度で４時間撹拌した。次いで温度を90℃
迄急速に上げ、同温度に30分間保持して酵素の失
活と殺菌を行つた。得られた処理物を実施例１と
同様に固液分離、乾燥を行い、粉末胚芽エキス
（水分3.5％）66Kg（収率72％）を得た。
比較例 ４
実施例１と同じ小麦胚芽100Kgに水400を加え
て撹拌混合した。これにプロテアーゼ剤（実施例
１と同じ）500ｇを加えて50℃で４時間撹拌した。
次いで、この処理物にα−アミラーゼ剤（実施例
１と同じ）500ｇを加え、撹拌しながら、徐々に
90℃迄昇温（２℃／分）し、同温度に20分間保持
した。次いでこの処理液を実施例１と同様にして
固液分離、濃縮、乾燥を行い粉末胚芽エキスを得
た。このものの収率は50％であつた。[Table] *: Produces a sensory bitter taste in the product.
Example 5 400 kg of water was added to 100 kg of the same wheat germ as in Example 1 and mixed by stirring. Add 500g of α-amylase agent (same as Example 1) to this, and gradually add it while stirring.
The temperature was raised to 90°C (2°C/min) and maintained at the same temperature for 20 minutes. Next, the treated product was cooled to 50° C., and at the same temperature, 500 g of a protease agent (same as in Example 1) was added and stirred at the same temperature for 4 hours. Then increase the temperature to 90℃
The temperature was then rapidly raised to a temperature of 100.degree. C. and kept at the same temperature for 30 minutes to inactivate the enzyme and sterilize it. The obtained treated product was subjected to solid-liquid separation and drying in the same manner as in Example 1 to obtain 66 kg of powdered germ extract (moisture 3.5%) (yield 72%). Comparative Example 4 400 kg of water was added to 100 kg of the same wheat germ as in Example 1 and mixed by stirring. 500 g of protease agent (same as in Example 1) was added to this, and the mixture was stirred at 50°C for 4 hours.
Next, 500 g of α-amylase agent (same as in Example 1) was added to this treated product, and the mixture was gradually added while stirring.
The temperature was raised to 90°C (2°C/min) and maintained at the same temperature for 20 minutes. Next, this treated solution was subjected to solid-liquid separation, concentration, and drying in the same manner as in Example 1 to obtain a powdered germ extract. The yield of this product was 50%.