JPH0372852A - Preparation of whole wheat food containing whole wheat grain component, effective in improving functionality and having excellent palatability - Google Patents

Abstract

PURPOSE:To obtain the subject whole wheat food having balanced nutrients, utilizable widely to soup and flaky food, etc., and matching the sense of young people by using modified wheat bran having decreased phytic acid content and added with calcium powder together with the embryo part and albumen part of wheat as raw materials. CONSTITUTION:The whole stock obtained by grinding wheat grains is separated into an albumen part, an embryo part and a bran part. The objective whole wheat food having improved functionality can be prepared by using a raw material composed of (A) 18-20 pts.wt. of a modified wheat bran produced by crushing the bran part into fine bran, washing with water and drying to obtain a functional modified bran part having decreased phytic acid content and adding 1-3g of calcium powder to 100 g of the modified bran part, (B) 2 pts.wt. of the embryo part and (C) 78-80 pts.wt. of the albumen part. The raw material can be converted into an instant wheat noodle food by adding 30-45% of seasoned KANSUI (alkaline aqueous solution used in the preparation of Chinese noodle) and frying the obtained noodle strip in an oil at 130-160 deg.C.

Description

[Detailed description of the invention] [Industrial application field] The present invention has a whole grain component of wheat, reduces phytic acid that is abundant in the moving parts, and makes it effective with a good balance of phosphorus and calcium. The present invention relates to a method for producing a whole wheat food containing whole wheat components and having good taste and improved functionality.

[Conventional technology] It can be said that the value of food today has passed the era when it was perceived as a mere quantitative intake of nutrients, and has moved to an era in which the effects of food intake on the living body are understood and re-evaluated from multiple angles. .

We have taken a step forward from evaluating the ``existence'' of nutritionally or palatable active ingredients in food to evaluating the functional aspects of how they contribute to and function in the living body. Proposals for a "third function" for foods are attracting attention.

Against this background, the present invention aims to overcome the current situation where the current eating habits tend to be unhealthy, and to
This is an innovative manufacturing method for functional foods that have so-called primary or tertiary functionality, which has added functionality that improves physical condition, tastes good, and is ready-to-eat. be.

The functional food referred to in the present invention is a complete food that has both the primary life-sustaining function and the secondary function of taste and texture, which has also added the above-mentioned new and tertiary functions. This is an invention of functional food.

In other words, the primary function is the function that nutrients in food perform for living organisms in the short and long term, and is essential for maintaining life.

The secondary function is the function in which the composition and ingredients of a food appeal to the senses, and in a sense, it can be said to be the function that best represents the characteristics of the food itself, especially from the perspective of taste and smell.

Therefore, in terms of quantity, what is currently called "functional food" refers to tertiary function, which means that the body has sufficient functions related to body defense, regulation of body rhythm, etc. refers to foods that are consumed on a daily basis that are designed to
(See Food and Science, July 1989 issue, pp. 38-39).

The first thing to be mentioned in the development of this tertiary functional food is dietary fiber (dietary fiber).
ber, hereinafter referred to as DF. ).

The effect of effective use of DF will be explained in detail in the section on problems to be solved by the invention, which will be described later, but even if the functional effect is extremely significant, there is no sense of resistance or unnaturalness when eating. If a product does not go down well in the throat and is not accompanied by a sense of deliciousness, it will be forced into a kind of submission, as if a good medicine tastes bitter, and it will lose the aforementioned secondary functionality required as a food product. Therefore, if it does not have the primary functionality of sustaining life, it is difficult to call it food.

Therefore, the inventor sought not only tertiary functionality but also
It can satisfy all of the first, second, and third functionality.
We have succeeded in developing a new functional food that is delicious, ``healthy,'' and also ``instant-ready,'' which will greatly contribute to improving human eating habits.

[Problems to be Solved by the Invention] As mentioned earlier, functional foods in the prior art have the above-mentioned tertiary functions, physical condition regulation functions, such as biological defense, physical rhythm adjustment, and disease prevention. There is prevention and recovery.

As a representative example, the necessity of dietary fiber (DF) as a food for humans has been medically elucidated, and it has become a hot topic of discussion and interest.

Regarding this dietary fiber, the intake of so-called DF tends to be low, but it is well known that DF intake has a great effect on relieving constipation. According to Burkittl, these researchers have announced that it has excellent effects on heart disease, colon cancer, and gallstones, and according to Yoshio Ikeda of Yuuin Medical University, it is also effective against diabetes.

To quote for example, the same doctor mentioned above said in a lecture titled ``Diseases Common in Developed Countries,'' he said, ``When I returned to the UK from a hospital in Africa, I noticed that in Europe and America, there were patients with diseases that are not seen in Africa.'' I learned that there are a lot of them6 So I researched the relationship between the disease structure and food in each country, and found that countries with advanced mechanical civilizations and people who eat refined grains tend to have more Western-type diseases. For example, heart disease is the leading cause of death in Europe and America, but it is virtually non-existent in Africa.

Also, in Europe and America, many people die from cancer, with lung cancer and colorectal cancer ranking first or second, but in Africa and the third world, there are almost no cases of cancer deaths.

Gallstones, diabetes, and appendicitis, which are common in Europe and the United States, are common in Africa and the third
It is rarely seen in the world. I believe that the reason why "Western-type" diseases are increasing in Japan after the war is due to the westernization of the diet.
Planning Journal, published December 1980, No. 71.72
(See page), the current situation in Europe and America is that we eat refined grains, and as in the present invention, we have wheat grains that contain whole grain ingredients, which improves functionality, has good taste, and can be eaten on the spot. The conventional technology does not provide a proper eating method.

In addition, although functional foods containing dietary fiber itself have recently appeared, for example, recent literature (Food and Science 198
No. 9 June issue! Previously published on page 122)
The first part of the special feature, ``Recent Dietary Fiber Trends'', ``Characteristics and Applications of Polydextrose,'' describes water-soluble dietary fiber and also mentions its application to low-calorie foods, but it does not contain any suggestions of the present invention. There is no description of its use as a beverage, and it is mainly used as a beverage.

Moreover, from the perspective of general consumers, there is no visually appealing presence of fiber, and the composition of this "polydextrose" is a chemically synthesized polysaccharide of 8 grams of glucose + 1% citric acid. There is even a physiological aversion to ``chemically synthesized products'' due to a strong desire for nature, and there is a risk that consumers who perceive these as ``chemically synthesized products'' may avoid them.

The second section, ``Characteristics and Applications of Flour-based Vegetable Fibers,'' refers to wheat flour-based dietary fibers, i.e., the outer skin of wheat (bran), which was traditionally used primarily as animal feed, but has recently been Due to the "functional food" boom, it has been described that the use of this string with a twin-screw extruder is effective. However, the processing capacity of the twin-screw extruder is low, the disadvantage is that it is high in cost, and it has a unique texture. The typical blend is 5 to 10%, and the proportion of paddy to the wheat grain is about 20%, as described in the previous section, but this 20% usage is limited to specific people.
The usage limit is thought to be 5-10%. Furthermore, wrinkles have a problem with the composition ratio of phosphorus and calcium.

The third item, ``Characteristics and Applications of Bulb-based Plant Fibers,'' is a plant fiber made from wood, and at present it cannot be denied that it is resistant to consumer needs as a food product.

The fourth section, "Characteristics and Applications of Seaweed-based Plant Fibers," mainly describes "agar," and the fifth section, "Characteristics and Applications of Corn Dietary Fibers," especially includes:
Since it has less befitic acid than wheat bran and rice bran, it absorbs less useful minerals such as calcium and has no negative effects such as growth inhibition, and is sold by the contributor's company:] It describes the physiological effects of the product name ``Eclipse Selfa.''

As mentioned above, the current status of functional foods is mainly fiber drinks and other products made from dietary fiber, which has a tertiary function, and when the dietary fiber itself is mixed in, Another problem is that it is difficult to see through and confirm its existence. Moreover, as in the present invention, a primary or tertiary comprehensive functional food has not yet been developed, and the prior art does not disclose a method for attenuating phytic acid, which is a negative factor contained in wheat flour. This is the current situation.

In addition, in the June 27, 1989 issue of the Tsuhatsu Shimbun, there was
Under the headline ``Functional Foods - Wait,'' followed by the subtitle ``Chronic Disease Countermeasures - Ministry of Health and Welfare's Secrets,'' the content is reported as ``Unhealthy eating habits.''

The purpose of this is stated in a report by the Pharmaceutical Affairs Bureau as a way of thinking about functional foods: ``Concentrating or blending specific ingredients will lose the safety valve and balance of the food, and as a result, it may result in excessive intake. "There is a risk of making your eating habits unhealthy," he said.
In response, the Environmental Health Bureau said indignantly, ``In the first place, the Pharmaceutical Affairs Bureau's failure to control problematic health foods was the origin of the functional food concept.'' There have been reports of...;...

This newspaper report also clearly shows the imbalance caused by excessive consumption of specific components in current functional foods.

In other words, the current state of the art is to criticize the prior art, which does not exist or propose a well-balanced functional food like the present invention.

[Means for Solving the Problems 1] The present invention solves the above-mentioned problems. Specifically, as a first step, the entire stock obtained by grinding wheat in the milling process is processed into endosperm, endosperm, 1 to 3 per 100 g of the functionally improved motile, which is separated into germ and pith, crushed into small wrinkles, washed with water and dried to attenuate phytic acid.
Improved erection obtained by adding calcium powder equivalent to 18 g
~20 parts, 2 parts of the germ part, and 78 to 80 parts of the endosperm part as raw materials, and a whole wheat food with good taste that has a whole wheat component that improves functionality. The production method is as follows: Second, raw materials containing wheat whole grain components with improved functionality are used, and 30 to 45% of machining water that imparts flavoring properties is added to the raw materials and kneaded. The dough is then passed through a known noodle roll machine to form noodle sheets with the desired noodle thickness.
In the case of noodle-like food, it is cut into the desired noodle shape using a cutting blade roll, then humidified and heated in a steamer, cut into the desired shape, fried in heated edible oil at 130-160°C, and cooled. , measuring, and packaging to produce a flaky and noodle-like instant wheat food with good taste that improves functionality.In addition, in the case of flaky food, before the cooling step, Depending on taste preference, it is also preferable to coat the surface of the flakes in a sugar frosted manner. Thirdly, use 100 parts of a raw material containing wheat whole grain components with improved functionality, and A method for producing a flaky instant whole wheat food with good taste and improved functionality, which is characterized by adding 28 to 33 parts of macerated water that imparts flavor and supplying the food to a two-wheeled extruder, followed by a heating and swelling process. After pressurization and heat treatment, it is also preferable to extrude under normal pressure under conditions that do not cause swelling to form granules, and then to pressurize the granules and then undergo a heating swelling step. It is also preferable to coat the surface of the flakes in a sugar frost-like manner depending on the taste preference.Fourthly, the whole wheat food with improved functionality is
A noodle strip or noodle dough using the raw material containing the whole wheat component is inserted into the intermediate layer between two noodle strips produced by a conventional method, and polymerized to form a three-layer noodle strip, which is further followed. A fifth aspect of the invention is a method for producing noodles, which are all-wheat food products, which are characterized by being passed through various known rolling rolls and noodle string manufacturing devices, and which are improved in functionality, have a good chewing sensation, and are good in taste; It is obtained by using raw materials containing wheat whole grain components with improved properties, using all or any of baking powders, yeast or egg foaming materials in a conventional manner, baking or steaming. This is a method for producing whole wheat expanded food, which is a whole wheat food with improved functionality, good chewability, and good taste, by producing kutskies, breads, steamed buns, and sponge cakes.

The details are as follows. That is, (1) the present invention is a means of utilizing 100% of the functional material of grains by using the entire stock obtained by grinding wheat flour in the conventional flour milling process as a raw material for flake foods; We are proposing an extremely safe whole wheat food that is not a chemically synthesized product like water-soluble plant fiber.

In the abstract of the lecture by Dr. Tennis Purkitt mentioned above,
This is the first means to eliminate the negative effects of ``Countries that eat refined grains have a lot of Western-type'' diseases.

(2) This is the second means of improving the swallowability and providing a good texture by pulverizing the grains generated during the milling process into small particles, if necessary.

■ As mentioned in the previous section, the outer hull of wheat contains phytic acid, which is a negative factor.

This phytic acid is not digested and therefore cannot be utilized nutritionally, and it also binds to useful minerals such as calcium and iron in food, making them impossible to absorb and thus potentially inhibiting growth.

Therefore, at present, cows that feed mainly on young cattle suffer from osteomalacia, and the reason why calcium is added to the feed is due to the negative effects of phytic acid in young cattle.

Here, the inventor discovered that phytic acid, which is a harmful factor, is attenuated, that is, reduced by washing seagulls with water. This is a periodic feature.

That is, the third method is characterized by attenuating the phytic acid in young cows by immersing the muck generated in the milling process in a water tank, then washing it with a large amount of water, dehydrating it, and drying it. be.

However, if this phytic acid-attenuated product is to be preserved, the drying process described above is necessary.However, if whole wheat foods are continuously produced, the drying process is not necessary.

■ Regarding the mineral content of the pith, which is the outer husk of wheat,
It is shown in Attached Table 1 below.

Mineral content of wheat gluten (ag/100 g -drybas
is) published on January 31, 2015, page 578. )(
(Margin below) Looking at the average column of the same table, phosphorus is 1.30g and calcium is 0.11g, that is, the ratio of phosphorus to calcium is approximately 13:1.

From a nutritional standpoint, the ideal ratio of phosphorus and calcium that should be physiologically ingested per day for young people is around 1:1 (wheat flour).

Japan Wheat Research Society. Published on January 31, 1981. 546th
547), whichever exceeds the ratio must be within the ratio of 2:l.

As can be understood from the reference to Table 1 above, the ratio of phosphorus to calcium in the U portion is 13:1, which means that approximately 13 times more calcium than phosphorus is required.

Referring to Table 1, the amount of phosphorus per 100g is 1.
On the other hand, the calcium content is 0.11 g, so in the present invention, by adding an increased amount of calcium equivalent to 1 to 3 g of the pulp, the ratio of phosphorus to calcium can be completely adjusted to the ideal value. It became possible to clear it.

In other words, considering the ratio of Ig to calcium, it is sufficient to clear calcium, but recently there is a tendency to drink soft drinks, and if you get a little tired, you tend to have a calcium deficiency, so take an equivalent amount of 1 to 3 g. It is preferable that

■ As mentioned above, by improving the problematic parts of the wheat whole grain ingredients, various problems that are inevitable in the case of simple whole wheat flour can be solved, and the above three functionalities using this as a raw material can be achieved. 6.Incidentally, whole wheat flour (refers to flour that has been ground with the skin) has existed since ancient times, but the products described in the previous sections To solve these problems, it is necessary to separate the wheat grains through a milling process that can completely separate the germ, young, and endosperm, rather than simply grinding them. etc.).

■ Since the present invention uses 100% of the entire stock (endosperm, germ, and pith) obtained by grinding wheat in the milling process, it is based on the method described by Dr. Tennis Purkitt mentioned above. Breaking away from the current state of eating ``refined grains'' mentioned above, in addition to being a ``non-Western'' type of general food, we now have complete tertiary functions that solve the problems of primary functions and infants. It also has the following characteristics.

■ However, as long as it is a food, it is most important that it is delicious and edible.This is because the composition and ingredients of the food have a function that appeals to the senses, especially the sense of taste and smell. In this sense, it is a function that best represents the characteristics of the food itself, and the inventor calls this a secondary function.

In the present invention, as a means to fulfill this secondary function, 1 part of improved U is crushed into small wrinkles, washed with water, dried, and an amount of calcium powder equivalent to 1 to 3 g is added per 100 g of this young part. say something ) (18-20% of the pith is present in the whole wheat grain), 2 parts of the germ
(the germ part is about 2% of the whole wheat grain), and the endosperm part is about 78 to 80 parts (the endosperm part is about 78 to 80 parts to the whole wheat grain)
For example, to explain the case of manufacturing flake-like or flat-wheat foods, for example, after mixing in a mixer, flavoring is added (the flavoring is consommé-style, potage-style, etc.). It is desirable to add 33 to 45% of the seasoning, season, etc.) and knead the resulting dough, which is then passed through a several-stage roll-press machine (similar to a noodle-making roll machine). ) to an arbitrary thickness (on average, about 1
After passing through a steamer that sprays humidified steam onto this strip-shaped fabric, the fabric can be shaped into any desired shape without leaving any gaps in order to use the fabric without wasting it. Cutting with a jigsy cutter to separate the shapes (e.g., flattened diamonds, cross-sectional shapes of wheat grains, etc.)
do. The jigsy cutter is used to cut a strip of fabric like a jigsy puzzle with cutouts. The individual pieces of the dough thus obtained are fried in heated edible oil at 130 to 160°C, cooled, weighed, and packaged to remove phytic acid, which contains wheat whole grain components and is abundant in the pith. The present invention has been achieved which reduces the amount of phosphorus and calcium and also maintains a good balance between phosphorus and calcium.

[Action 1] Regarding the effects and effects of the present invention, ■ As mentioned earlier, the current state of dietary habits is truly unbalanced. There is a tendency for children to spend most of the limited time before school preparing themselves and even skip meals.

In such a state, it is impossible to maintain satisfactory health, and it is inevitable that people will not be able to enjoy a fulfilling daily life unless they take in appropriate food and nutrition in terms of mental and intellectual activities. be.

■ Also, in the case of an ordinary household that eats breakfast normally,
Most people just use milk for toast bread, and if you want to add potage soup instead of milk,
The situation can be described as quite high grade.

Under these current circumstances, the instant food of the present invention (including in flake form) can be used to sufficiently cope with the situation, even if only for a limited short time. It is a comprehensive functional food that is delicious and meets modern sensibilities.

■The following is an example of a specific eating method and cooking time according to the present invention. 1) Place the product obtained according to the present invention on a bowl plate "Healthy Samadhi! All Wheat Flakes. Potage Flavor [Product Name]" (hereinafter 100 g
There are some holes.

(Time required: approximately 2 seconds) 2) Pour enough water to cover the flakes.

(Time required: approximately 2 seconds) 3) You can eat using a spoon anywhere for at least 4 seconds.

4) Depending on your preference, if you prefer hot style, pour boiling water or microwave the above 2) for about 15 minutes.
Just heat it for seconds.

■ As in the cooking example above, it can be eaten in just a few seconds, and when kneading dough for consommé style, potage style, etc.
By selecting seasoning liquid materials that match consumer preferences, we can create a wide variety of delicious functional foods that are well-balanced and satisfy all primary, secondary, and tertiary functional effects. Its effect is extremely remarkable in that it can be eaten deliciously in an extremely short amount of time.

(2) Next, we will compare the nutritional and chemical compositions of the conventionally consumed white flour used for making bread and the flaky functional food of the present invention, and describe their effects.

Table 2 below is taken from Morse's material.

"Epithelium, cross-layer, seed coat, nucellar layer/aleurone layer" in the same table corresponds to the part of the present invention.

(Hereinafter in the margin) Table 2 Chemical composition of each layer of wheat grain (anhydride %) (Hereinafter in the margin) When compared with the product according to the present invention with reference to Table 2, it is found that -
In terms of food, the edible part of wheat flour is the endosperm, which is mostly starch and naturally contains little ash and fiber.

On the other hand, the nuclide layer and the aleurone layer contain fat, protein, ash (minerals), and pent.

5an), etc., and the epithelium contains a large amount of bentzan.
This site is noteworthy as a source of furfural (forforal l).

In addition, benzane has a high water absorption capacity and has approximately 10 times the water retention capacity, so it is recognized to be effective in preventing constipation. Furthermore, it is well known that cellulose in crude fiber improves bowel movements and has an intestinal regulating effect.

■Next, in the same way as in (■) above, when comparing the refined wheat flour conventionally used for bread and weights with the vitamins of the present invention, it is found that wheat contains vitamin B.
There are group E and group E, and the germ is especially rich in various vitamins.
On the other hand, it is an effective effect of the present invention to make effective use of the germ part, which is less present in the endosperm part of refined wheat flour.

Next, vitamin E is particularly concentrated in the germ (up to 450 ug/g), and commercially available wheat flour containing -H currently removes this germ, but in the present invention, the entire germ is removed. Since it is a mixture, the effect of using vitamin E, which has recently been attracting attention for various medical purposes, as a natural product is also remarkable.

``Example'' Overview of implemented equipment 1 Vertical 5-bag mixer (for 125 kg) 3 units 2
5-stage roll rolling machine for noodle making (500mm width) 1 unit 3) Stage steamer (3 stages) 1 unit 4) Flavoring device
1 unit 5) Cutting device
1 unit 6) Retainer loading device
1 unit 7) Indirect heating type continuous frying equipment
1 unit 8) Cooling device 1 unit 9)
1 weighing and packaging machine 10) 1 packaging machine Explanation of manufacturing process ■ Literature "Wheat Flour" (Japan Wheat Research Society, 1976 1)
31st issue, pp. 437-439).
．． Referring to 11.3J "Milling Diagram for 1 ton/day, Grinding", grind the main pulp (re-grind to medium or small grinding considering the necessity from the taste) and medium grinding. Mix the noodles and Fudo in the proportions, soak in water, dehydrate, and add 10
A total of 125 kg of whole wheat material was obtained, including 25 kg of processed wheat to which 1.5 g of calcium powder was added per 0 g, 2.5 kg of wheat germ, and 97.5 kg of wheat flour with a yield of 78%.

■ As shown in the drawing showing the manufacturing process of the flaky instant food of the present invention, the above-mentioned ■
After adding the whole wheat material and mixing, make 41. ．． Add 25 kg (33% hydrated) and add 1
The mixture was kneaded for 5 minutes.

■ The dough produced in ■ is fed to the following multifunction machine 2 and combined into a noodle strip-shaped dough, which is then rolled to the next rolling roll 3 to form a 1mm
Shaped to a thickness, gelatinized (alphalyzed) using steamer 4,
It is shaped using a wheat-shaped puzzle-shaped cutter 5, stored in a frame filling machine 6 to about % of its capacity, fried in the deep-frying machine (7), and cooled in the next cooling machine (8). , (9)
By packaging and boxing the product, a product of the present invention was obtained as an instant functional food with all the functionality in the form of pregelatinized flakes and good taste.

[Brief explanation of drawings]

The drawing is a schematic diagram of the flaky instant food manufacturing process of the present invention. Page 2 (11 (2) (3) (4) (5) (6) (7) (8) (9) Procedural amendment (voluntary) 6゜ Column for detailed explanation of the invention in the specification to be amended. March 1, 1990

Claims (5)

[Claims] (1) Separate the entire stock obtained by grinding wheat in the milling process into the endosperm, germ, and ■ part.The ■ part is ground into small pieces, washed with water and dried to produce phytic acid. Improved functionality that attenuated Parts 18 to 20 obtained by adding an amount of calcium powder equivalent to 1 to 3 g per 100g of Part 1.
1 part, 2 parts of the germ part and 78 to 80 parts of the endosperm part as raw materials,
A method for producing a whole wheat food having good taste and having whole wheat components characterized by improving functionality. (2) Nakisui 30, which uses raw materials containing wheat whole grain components with improved functionality and imparts flavoring properties to the raw materials.
The dough produced by adding ~45% and kneading is then passed through a known noodle-making roll machine and cut into noodle sheets with a cutting blade roll to the desired noodle thickness. condition and condition,
After humidifying and heating in a steamer, the flakes are cut into the desired shape, fried in heated edible fat at 130 to 160°C, cooled, weighed, and packaged.Flakes with good taste that improve functionality. A method for producing instant wheat food in the form of noodles and noodles. (3) Using 100 parts of the raw material containing wheat whole grain components with improved functionality, add 28 to 33 parts of macerated water that imparts flavor to the raw material, feed it to a twin-screw extruder, and heat it. A method for producing a flaky instant whole wheat food with good taste and improved functionality, characterized by passing through a puffing process. (4) Noodles in which the whole wheat food with improved functionality is used in the intermediate layer between two noodle strips produced by a conventional method, and a raw material containing wheat whole grain components with improved functionality is used. A strip or noodle dough is inserted and polymerized to form a three-layer noodle strip.
A method for producing noodles, which are all-wheat food products, which have improved functionality, have a good chewing sensation, and have a good taste, characterized by further passing through various known rolling rolls and noodle string production devices. (5) Use raw materials containing wheat whole grain components with improved functionality, select and use all or any of the expanding materials such as baking powder, yeast, or egg whipping using conventional methods, baking or To provide a method for producing whole wheat expanded food which is a whole wheat food which improves functionality, has a good chewing feeling, and has good taste by producing cookies, breads, steamed buns, and sponge cakes obtained by steaming.