JPH0380462B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a processed wheat food, and more particularly, to a method for producing a processed wheat food, and more specifically, to improve the texture, odor, and color of wheat bran to make it edible, and to improve its nutritional value. The present invention relates to a method for producing a processed bran food with improved properties.

BACKGROUND ART In recent years, the intake of dietary fiber in the diet has been emphasized from a health perspective such as the prevention of adult diseases, and various high-fiber processed foods have been commercially available in response to this. Incidentally, the effects of dietary fiber intake in the diet have been reported to include preventing constipation, lowering blood cholesterol, suppressing absorption of sugar and fat, and preventing obesity. However, these processed foods are difficult to mass-produce on an industrial scale, are therefore expensive, and generally have drawbacks in terms of texture and flavor for consumer tastes, so they are not widely used. Currently, there are few examples of its use. In particular, since bran has a high fiber content and can be obtained in large quantities at low cost, attempts have recently been made to add bran to bread and other baked goods; It is not easy to knead, and in addition, it has poor texture and taste, has an unpleasant odor, and has poor color tone, so it inevitably impairs the original quality of the food to which it is added. Furthermore, it has been pointed out that bran contains phytic acid, which inhibits the absorption of minerals such as calcium and iron, which is a nutritional defect.

Recently, as a method for producing wheat bran for food, a method has been proposed in which acid and sugar are added to steamed bran and the mixture is heated and dried (Japanese Patent Application Laid-Open No. 14540/1983).

Problems to be Solved by the Invention In view of the importance of dietary fiber in the diet as described above, the present inventor has studied a processing method suitable for wheat bran, which is an advantageous source of dietary fiber, and has developed the present invention. I was able to accomplish this.

That is, the present invention eliminates the above-mentioned disadvantages of wheat bran as a food, and produces it as a food and food material that has a high dietary fiber content, has good texture, taste, and color, and has no nutritional defects. The purpose of the present invention is to provide a method for producing a processed bran food that can be used in a wide range of applications.

The present invention will be explained in detail below.

Structure of the Invention The present invention is characterized in that wheat bran or a mixture of wheat bran and other edible fibrous materials or starch materials is heat-treated at a temperature of 100 to 350°C and a pressure of approximately 20 to 300 atmospheres. In addition, the present invention also includes, as a feature, heating wheat bran treated with vinegar or an edible organic acid, and mixtures of wheat bran with a metal salt of an edible organic acid under the above conditions.

Bran is a general term for the parts other than wheat flour obtained during milling of wheat, and is mainly composed of the wheat skin and a small amount of endosperm attached to it, and contains around 10% fiber.

Therefore, bran is obtained in large quantities as a by-product during the production of flour, but as mentioned above, it has a poor texture and flavor and is high in fiber, so it has traditionally been used mainly as livestock feed and as a pickle bedding. However, it itself was hardly used as a food or food material.

The present invention significantly improves the texture and flavor of the wheat bran by heat-treating it at a temperature of about 100 to 350°C and a pressure of about 20 to 300 atmospheres, and in addition, the color tone is also improved. Furthermore, by compressing the bran obtained as described above into flakes, or pulverizing or granulating it, it is possible to uniformly mix it into other food materials.

Furthermore, in the present invention, a mixture of wheat bran and other edible fibrous materials such as soybean hulls or starchy materials (eg, pregelatinized starch) can also be used as a processing raw material.

In the present invention, the heat treatment under the above conditions can be performed using an extruder or an autoclave. An extruder is a device that can instantaneously perform various steps such as transfer, mixing, compression, kneading, crushing, shearing, heating, sterilization extrusion, and expansion in one unit, and has recently been applied to food manufacturing. There is.

This extruder has feeder, barrel,
It consists of a screw, a die, a barrel heating device, and a water-cooled jacket, and the wheat bran or the above-mentioned mixture as a processing raw material is fed to the tip of the barrel via a feeder, during which it undergoes mechanical processing such as compression, kneading, heating, etc., and heat treatment. is applied and extruded from a die.

In the present invention, when heating the wheat bran in the extruder or autoclave described above, the wheat bran may be used as it is, or up to 90% water may be added, and the heating temperature is set to about 100 to 350°C. It is preferable to adjust the amount, and thereby the inherent odor of wheat bran can be removed.

Further, the pressure inside the barrel of the extruder is preferably about 20 to 300 atmospheres, which can improve the texture of the wheat bran. Furthermore, if a mixture of wheat bran and soybean hulls is treated as described above, the soybean hulls can be easily crushed and the content of dietary fiber can be increased. In addition, if pregelatinized starch or the like is mixed and processed, the bran processed food can be easily formed.

In the present invention, when the wheat bran is treated in an extruder or autoclave as described above, the wheat bran is mixed in advance with vinegar, preferably brewed vinegar, or an edible organic acid such as citric acid or tartaric acid, or This includes embodiments in which wheat bran is treated by immersion in an organic acid solution, or in which bran is mixed with a metal salt of the organic acid, such as a sodium salt or potassium salt, and then passed through an extruder or treated in an autoclave. do.

As mentioned above, when wheat bran is treated with an organic acid or mixed with a metal salt of an organic acid in an extruder or an autoclave, the phytic acid contained in the wheat bran is hydrolyzed and the phytic acid Blockage of mineral absorption is prevented.

Incidentally, phytic acid is hydrolyzed under high temperature and high pressure to produce inositol, so if the pre-treated wheat bran is treated in an extruder or autoclave as described above, a type of vitamin will be added to the resulting wheat bran product. It is also conceivable that inositol, which is important as a chemical, may come to be included. Incidentally, when passing the bran or a mixture of the above-mentioned materials into the bran through an extruder, it is also possible to add seasonings such as salt, sugar, and sodium glutamate as appropriate.

Effects of the Invention According to the present invention, the processed bran food obtained by processing in an extruder or an autoclave exhibits a bright chocolate color tone, and the unusual odor inherent in bran has disappeared, resulting in a so-called "coarse" food.
It has a nice aroma and a smooth texture. In addition, as mentioned above, there is no inhibition of mineral absorption caused by phytic acid, and nutritional improvements are also observed due to the inclusion of inositol.

Furthermore, according to the present invention, products of constant quality can be supplied at low cost through mass production, making it possible to manufacture processed bran foods according to industrial standards.

The bran processed food obtained according to the present invention can be eaten as it is as a dietary fiber source, but can be used in a wide range of foods such as breads, biscuits, baked goods such as crackers, and noodles such as udon and soba. It can also be applied as a food material to be mixed into.

In addition, when used as such a food material, the above-mentioned wheat bran processed food may be further compressed into flakes, or the bran may be ground into powder or granules to ensure uniform mixing with other food materials. The kneading operation can be performed well.

As mentioned above, the present invention specifically applies the function of an extruder to the processing of wheat bran, thereby solving the inherent disadvantages of wheat bran as a food product and making it suitable for human consumption and containing a large amount of dietary fiber, which is important for health. Since processed bran food can be supplied at low cost through mass production, it can be said to have great benefits in preventing diseases, mainly adult diseases, caused by the recent Westernized dietary habits.

The present invention is also applicable to the treatment of whole grains, rice bran, animal proteins, livestock byproducts, etc. For example, whole grains have improved digestibility, and rice bran has improved taste and odor. , and others are expected to improve tissue and improve digestibility.

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Example 1 Three times the amount of an aqueous solution of table vinegar diluted with ten times the amount of water was added to wheat bran, mixed and left for 2 hours, filtered, washed with water, dehydrated, and then dried at 100°C in a blow dryer.
After drying for 3 hours, a bran-treated product with a water content of 8% was obtained.

This bran-treated product was passed through a twin-screw extruder and processed at a temperature of 150°C and a pressure of 80 atmospheres.

The obtained product had good texture and color, had no odor inherent to bran, and did not contain phytic acid.

Example 2 20 parts by weight of cornstarch was added to 100 parts by weight of wheat bran and mixed, and 0.5 parts by weight of salt and sugar were added to this mixture.
The mixture containing 10 parts by weight and 0.5 parts by weight of sodium glutamate was supplied to a twin-screw extruder and treated at a temperature of 170°C and a pressure of 100 atmospheres.
The obtained product is swollen and has a good color tone.
It doesn't smell like wheat bran. Furthermore, when this product was eaten, it had a good texture.

Example 3 A mixture of 100 parts by weight of wheat bran, 2 parts by weight of citric acid and 2 parts by weight of calcium citrate was placed in an autoclave and treated at a temperature of 230° C. and a pressure of 30 atmospheres for 20 minutes.

The resulting product had good texture and color, was free from the odor inherent in wheat bran, and had a significantly reduced content of phytic acid.

Claims (1)

[Claims] 1. Bran or a mixture of wheat bran and other edible fibrous materials or starch materials at 100 to 350°C.
1. A method for producing a processed bran food, which is characterized by heat treatment at a temperature of approximately 200 to 300 atm. 2. Rice bran treated with vinegar or edible organic acid is heated at a temperature of about 100 to 350℃ and 20 to 20℃.
A method for producing processed bran food, which is characterized by heat treatment under a pressure of approximately 300 atm. 3. A mixture of bran and an edible metal salt of an organic acid is heated at a temperature of about 100 to 350°C and a temperature of about 20 to 20°C.
A method for producing processed bran food, which is characterized by heat treatment under a pressure of approximately 300 atm. 4. The manufacturing method according to any one of claims 1 to 3, wherein the heat treatment is performed using an extruder.