JPH05304915A - Preparation of food incorporated with wheat bran - Google Patents

Abstract

PURPOSE:To prepare the subject food having excellent palatability, taste and health effect and useful for the prevention of arteriosclerosis, etc., by finely pulverizing wheat bran with a pulverizer which does not cause the thermal denaturation of wheat bran and mixing the powder to the raw material powder of the food. CONSTITUTION:Wheat bran is finely pulverized to an average particle diameter of 20-200mum with a pulverizer which does not cause the thermal denaturation of wheat bran and the powder is mixed into raw material flour such as wheat flour in an amount of preferably 3-10%. The objective food is prepared from the obtained mixture by a conventional method.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a bran-added food in which the bran is pulverized and added to the food so as not to feel its presence to enhance the health effect and the main raw material is saved by the amount of the bran added. Regarding

[0002]

2. Description of the Related Art Bran is 20 to 2 in the flour milling process.
It is suitable for food because it has a large amount of fiber and contains a large amount of crude protein, crude fat, minerals and the like in the skin portion produced at a ratio of 5%.

However, the bran has a scaly morphology and a grain size several times as large as that of wheat flour, and has a brown color. Therefore, if this is added to food ingredients such as noodles, breads, and other grain flours, the product will be finished. Not only is it brownish, but it also has a rough texture and impairs the texture and taste, so even though it is known to be a useful food, it is currently used only for animal feed or as a fertilizer raw material.

[0004]

The problem to be solved by the present invention is that bran cannot be added to a product made from grain flour so as not to impair the appearance, texture and taste. .

[0005]

According to the present invention, the bran is pulverized by a crusher that does not cause thermal denaturation, and the fine powder is mixed with raw material powders of various foods to produce it by a conventional method. The problem is solved by a method of obtaining a non-existent product.

[0006]

[Function] When the bran produced in the manufacturing process of wheat flour is crushed by a crusher that does not cause thermal denaturation to have an average particle size of 20 to 200 μm, the brown color specific to the bran becomes thin and the particle size becomes finer. 3% to 10% was added to the raw material powder of noodles, bread confectionery, and other foods produced from grain flour as raw material, and noodles, bread, and other processing were carried out by a conventional method. In the product with an addition amount of about 3%, even if it is white, almost no coloration is recognized, and at about 10%, a slight coloration is recognized, and even if 10% is added to the texture and taste. Since brazing does not occur, the addition of bran is not felt at all.Therefore, if the amount of bran added is adjusted according to the type of food to produce the product, the required amount of fiber can be consumed by eating it. Quality and Park protein, fat, one in which mineral and can provide food that can be consumed naturally.

[0007]

EXAMPLES Examples of the method for producing a food containing bran according to the present invention will be described below.

(1) The bran was crushed so as not to cause thermal denaturation to obtain fine powder having an average particle size of 80 μm, and 3 g of the fine powder was mixed with 97 g of wheat flour having a particle size of 230 μm,
38 cc of water was added, and the mixture was beaten in a known manner and then noodles were made to obtain product udon. As a result of comparing this product with the udon of the target product obtained by making noodles by adding only wheat flour of the same particle size, there was almost no change in the color of both, and there was a change in texture and taste. I couldn't.

(2) The same average particle size as that in the above embodiment is 80μ
m bran fine powder to 90 g of 230 μm flour 1
0 g was mixed, 38 cc of water was added, and the mixture was hit in a known manner to make noodles to obtain a product udon. As a result of comparing this product with the udon of the target product made only from wheat flour of the same particle size, the one with bran added was slightly brownish and a color difference was observed with the one without additive, but in terms of texture and taste No change was observed.

(3) 30 g of bread fine powder having an average particle size of 100 μm was mixed with 285 g of bread mix in which 230 μm of wheat flour was added with seasonings and the like, and yeast was added to add 21 cc of water. It was baked and baked to obtain a loaf of product bread. As a result of comparing this product with the bread of the target product produced only with 315 g of the same bread mix, almost no change was observed in the color and texture of the both products.

[0011]

As described above, the method for producing a bran-added food according to the present invention produces a large amount in the wheat flour production process,
The product is obtained by micronizing the bran, which contains fibers, proteins, fats, minerals, etc., which are useful for human health, and is used only as a feed or fertilizer raw material, to add them to food raw materials. Not only does it contribute significantly to effective use, but the fibers contained in bran prevent arteriosclerosis, angina, myocardial infarction, diabetes, colon cancer, etc., and also ingest protein, fat, minerals, etc. It has a great effect on the industrial production and provision of foods effective for promoting health.

Continuation of front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location A23L 1/308 // A61K 35/78 ABS ABX U 7180-4C ADP ADU

Claims (1)

[Claims] 1. A product characterized in that the bran is pulverized by a crusher that does not cause thermal denaturation, and the fine powder is mixed with raw material powders of various foods and manufactured by an ordinary method to obtain a product in which the presence of bran is not felt. A method for producing a food containing added bran.