JPH05336907A - Production of processed wheat bran - Google Patents

Abstract

PURPOSE:To produce the subject processed wheat bran free from an offensive smell, excellent in taste and flavor and useful for prevention of geriatric diseases, etc., by blending wheat bran with water and treating the resultant mixture with an enzyme. CONSTITUTION:Wheat bran is mixed with water and the resultant mixture is treated with an enzyme selected from a saccharase, a protease, a lipase and a phosphatase in the presence of hydrochloric acid. Steam treatment is subsequently carried out, thus producing the objective processed wheat bran.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a bran processed product.

[0002]

2. Description of the Related Art Recently, it has been noted that dietary fiber plays an important role in preventing various adult diseases. As an example of such a food material rich in dietary fiber, there can be mentioned a bran which has a high dietary fiber content and can be obtained in large quantities at low cost. Bran as used herein is composed of a skin portion obtained when milling cereals such as wheat, barley and corn, and a small amount of endosperm. However, bran has the disadvantage that it has a bad texture and flavor and has an unpleasant odor peculiar to bran. Phytic acid, which is contained in large amounts in bran, is considered to inhibit the bioabsorption of minerals. Therefore, in order to eliminate such defects of bran, various methods for manufacturing bran products have been proposed. For example, JP-A-61-1360 and JP-A-61-137.
Japanese Patent No. 059 discloses a method in which bran is soaked in a solution of an organic acid such as acetic acid, solid-liquid separated, and then subjected to an extruder treatment. A method for decomposing phytic acid is disclosed in JP-A-4-
It is disclosed in Japanese Patent No. 23958. In addition, JP-A-54-
Japanese Patent No. 14540 discloses a method in which bran is steamed, then acid and sugar are added, and the mixture is heated and dried. However, even if these methods are used, it is not possible to remove unpleasant odor peculiar to branella to improve texture and flavor and efficiently remove phytic acid.

[0003]

Therefore, according to the present invention, the texture and flavor of bran is improved, phytic acid is efficiently removed, the inhibition of bioabsorption of minerals and vitamins is further reduced, and dietary fiber is added. It is an object of the present invention to provide a large amount of processed bran products and a method for producing the same.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that phytic acid cannot be removed by simply steam treatment or extruder treatment. It was found that phytic acid can be removed by the action of self-enzyme and added enzyme; and unpleasant odor cannot be efficiently removed by an extruder, but steam treatment can remove unpleasant odor peculiar to fusuma. The invention was completed. According to the present invention, it is possible to obtain a processed bran product that has been deodorized and dephytic acid treated.

The present invention relates to a method for producing a processed product of bran, which is characterized in that bran is mixed with water and subjected to enzyme treatment and steam treatment. The present invention is a method for producing processed bran products, wherein bran is moistened with water using a suitable humidifier or the like, or suspended in water, and subjected to enzyme treatment and steam treatment. In the method of the present invention, steam treatment may be performed after the enzyme treatment, or enzyme treatment may be performed after the steam treatment. However, if the steam treatment is carried out first, the autoenzyme contained in the bran will be deactivated, and it will be necessary to add an exogenous enzyme. Therefore, it is preferable to carry out the steam treatment after the enzyme treatment. Further, it is preferable to carry out the enzyme treatment in the presence of an acid. In the present invention, the enzyme treatment means a treatment with an enzyme contained in bran and / or a treatment with a foreign enzyme. The bran that has been subjected to the enzyme treatment and the steam treatment may be dried as it is, or may be dried after adding water or hot water to perform solid-liquid separation. When drying, add acid and sugar to add flavor and
It can also improve the texture.

The method for producing the processed bran product of the present invention will be described in detail below. After steaming the bran with a suitable humidifier or the like with water, preferably an aqueous acid solution, its own enzyme, that is, various enzymes contained in the bran is 0 to 80 ° C., preferably,
It is operated at a temperature of 4 to 50 ° C. for 5 minutes to 48 hours, preferably 30 minutes to 24 hours. The humidification is performed by adding 1/5 to 4 times, preferably 1/2 to 3 times, the weight of water or acid aqueous solution to the bran. When suspended in water or an aqueous acid solution, 4 to 50 times by weight of water or an aqueous acid solution is used, and various enzymes contained in bran are added at a temperature of 0 to 80 ° C, preferably 4 to 50 ° C. It is operated for a period of minutes to 48 hours, preferably 30 minutes to 24 hours. Amylase, protease,
Mention may be made of phosphatases such as lipases and phytases. This method, without adding foreign enzyme,
A method of acting only the enzyme possessed by Fusuma itself,
Both the method of adding an enzyme having the same function as that of Fusuma itself to act it is included. The amount of exogenous enzyme added is 0.0001 to 10% by weight, preferably 0.01 to 2% by weight, based on the weight of bran. Examples of the acid used in the aqueous acid solution include hydrochloric acid, sulfuric acid, phosphoric acid, lactic acid, citric acid, malic acid, acetic acid and other inorganic acids and organic acids,
One kind or two or more kinds can be used. The amount of acid added is not particularly limited, but the pH of the mixed solution with bran
Should be acidic. Phytase, which is a kind of phosphatase that decomposes phytic acid, has optimum conditions of about pH 4 to 6.5, so it is desirable to adjust the pH to this range. Further, by making it acidic, it is possible to prevent the growth of various bacteria. Therefore, the amount of acid added to the weight of bran varies considerably depending on the acid used, but is 0.00
01 to 100% by weight, preferably about 0.001 to 10% by weight is sufficient.

Next, the bran thus treated with the autoenzyme is subjected to solid-liquid separation, or is subjected to steam treatment without solid-liquid separation to be deodorized. If solid-liquid separation is not performed, the mixed starch will be gelatinized by the subsequent steam treatment. Even if gelatinized, it can be removed by steaming and then washing with water or hot water if necessary. The steam treatment can be carried out by a method in which steam is continuously fed to the stirring type kneader by a boiler and pressure steam treatment is performed. The steam treatment time varies greatly depending on the equipment used and the treatment amount, but 5 minutes to 5 hours, preferably 10 minutes to 1 hour, is sufficient for deodorization. The steam-treated bran may be dried as it is, but it may be dried after adding water or hot water for solid-liquid separation for washing. Further, bran treated with an autoenzyme may be solid-liquid separated, or may be steamed as it is without being solid-liquid separated to be deodorized. Steamed
A steamer, a steamer based on a steamer, or a steamer capable of pressurizing, a method of performing pressurized steam treatment with an autoclave,
Further, it can be carried out by any method such as a method of treating with a stirring type kneader. The steaming time varies depending on the equipment used, but in the case of steam steaming, about 10 to 20 minutes is sufficient. However, steaming has a slightly inferior deodorizing effect compared to steam treatment, so in order to completely remove the fusuma odor,
Steam treatment is preferred. In addition, upon drying, as disclosed in JP-A-54-14540, acid and sugar can be added to improve the flavor and texture.

[0008] In another embodiment of the present invention, the bran is composed of a glycolytic enzyme, a proteolytic enzyme, a lipolytic enzyme and a phosphate degrading enzyme before, after or after humidification or suspension with an aqueous acid solution or water. 1 or 2 selected from the group
The above enzymes are added, and the temperature is 0 to 80 ° C, preferably 4 to 5
5 minutes to 48 hours at a temperature of 0 ° C., preferably 30
Operate for minutes to 24 hours. The amount of these enzymes added is 0.
It is 0001 to 10% by weight, preferably 0.01 to 2% by weight. Examples of the glycolytic enzyme include agarase and α
-Amylase, β-amylase, isoamylase, isomaltodextrase, invertase, exomaltotetraohydrolase, exomaltotriohydrolase, α-galactosidase, chitinase, chitosanase, glucanase, glucose isomerase, glucose oxidase, glucoamylase, α-glucosidase , Β-glucosidase, cellulase, dextranase, transglucosidase, pullulanase, hemicellulanase and pectinase. Examples of proteolytic enzymes include achromopeptidase, esterase, elastase, trypsin, papain, pancreatin, protease, pepsin, peptidase and lysozyme. Examples of lipolytic enzymes include phospholipase and lipase. Examples of the phosphate degrading enzyme include phosphodiesterase, phosphatase, phytase and the like. After enzyme treatment, solid-liquid separation,
Alternatively, steam treatment is performed without solid-liquid separation. The steam treatment and the subsequent operation can be carried out in the same manner as above.

Further, in the present invention, it is preferable to subject the dephytic acid and deodorized bran obtained by the above method to pressure and heat treatment. The pressurization and heat treatment can be carried out using an autoclave, but preferably an extruder, particularly preferably a twin-screw extruder can be used. The twin-screw extruder that can be used in the method of the present invention has only to be excellent in extrusion propulsion force, have appropriate shearing force, and can provide sufficient energy from the outer barrel. In particular, a biaxial complete meshing co-rotating extruder that is excellent in mixing and kneading is desirable. The barrel temperature of the twin-screw extruder is 100 to 2
The temperature is 00 ° C, preferably 120 to 160 ° C. If you want to retain the shape of the bran, set the barrel temperature in the low temperature range of the above temperatures, and if the main purpose is to improve the texture and flavor, set the barrel temperature in the high temperature range. Good. Also, the amount of water added is 0 for 100 parts by weight of bran.
To 90 parts by weight, preferably 3 to 50 parts by weight. If the amount of water added is low, the shearing force will be strong and severe conditions will be applied, but subsequent drying will be easy. Pressurized by a twin-screw extruder,
The heat-treated bran has a low water content as it is, and a bran having a high water content is immediately dried to obtain the bran processed product of the present invention. The bran processed product obtained by these methods can be crushed and used as a material for the secondary processed product.

By adding reducing sugar and adjusting the pH, it is possible to cause a Maillard reaction to give browning and heated odor. Considering the secondary processability of the processed product,
It is preferable to adjust the pH to 5 to 6, and therefore, citric acid, acetic acid, malic acid and other edible organic acids are added at 0.5 to 5.0% by weight, preferably 1 to 3% by weight. In addition, an oxidizing agent, such as hydrogen peroxide, can be added to weaken the tough bran and improve processability. Such hydrogen peroxide can be added in an amount of 0.5 to 5% by weight, preferably 1 to 2% by weight, whereby a good quality processed product can be obtained. As described above, the use of an extruder is an effective means for improving the texture. The more crushed this extruded product and the finer the
A more preferable texture can be obtained. However, the texture and flavor can be improved by adding acid and sugar to the obtained dephytic acid-deodorized bran and heating and drying without performing the extruder treatment. In addition, the texture can be improved even when various types of bran that have not been subjected to the extruder treatment are pulverized. The degree of crushing or pulverization is
Although it is not particularly limited because it greatly depends on the form or property of the intended food, the texture is considerably improved if it is smaller than 50 mesh. Especially 80 for hot cakes
~ 300 mesh is preferred.

[0011]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples. Example 1 15 liters of water containing 14 g of citric acid was added to 2 kg of bran, and the mixture was stirred at KNEADER (Sakura Iron Works Co., Ltd.) at room temperature for 60 minutes and then steamed for 1 hour while stirring under a pressure of about 1 atm. .. This was transferred to a pressure filter, the water content was filtered with 40 mesh, and the bran was washed twice with ion-exchanged water. Dehydrated bran at 135 ° C for 3 hours, then 80
When dried by heating at 0 ° C. overnight, 950 g of a dried product was obtained. Example 2 To 2 kg of bran was added 15 liters of water, stirred for 30 minutes, added with 14 g of citric acid, and further stirred for 30 minutes. afterwards,
Steam treatment was carried out for 1 hour while stirring under a pressure of about 1 atm. This is transferred to a pressure filter and water is filtered with 40 mesh,
Further, the bran was washed twice with ion-exchanged water. The dehydrated bran was heat-dried at 135 ° C. for 3 hours and then at 80 ° C. overnight to obtain 950 g of a dried product. Example 3 To 2 kg of bran was added 15 liters of water containing 14 g of citric acid, 2 g of cellulase, 2 g of protease, 2 g of amylase and 1 g of phytase, and stirred at KNEADER (Sakura Iron Works Co., Ltd.) for 60 minutes at room temperature, then about 1 atm. It was steamed for 1 hour with stirring under the pressure. This was transferred to a pressure filter, the water content was filtered with 40 mesh, and the bran was washed twice with ion-exchanged water. Dehydrated bran at 135 ° C
For 3 hours, and then dried by heating at 80 ° C. overnight to obtain a processed bran product.

Example 4 To 2 kg of bran was added 15 liters of water, 2 g of cellulase, 2 g of protease, 2 g of amylase and 1 g of phytase, and after stirring for 30 minutes, 14 g of citric acid was added, and further 3
Stir for 0 minutes. Then, steam treatment was performed for 1 hour while stirring under a pressure of about 1 atm. Transfer this to a pressure filter 4
Water was filtered through 0 mesh, and the bran was washed twice with ion-exchanged water. The dehydrated bran was heat-dried at 135 ° C. for 3 hours and then at 80 ° C. overnight to obtain a bran processed product. Example 5 To 2 kg of bran was added 15 liters of water containing 14 g of citric acid, and the mixture was stirred with KNEADER (Sakura Iron Works Co., Ltd.) at room temperature for 60 minutes, and then steamed for 1 hour while stirring under a pressure of about 1 atm. .. This was transferred to a pressure filter, the water content was filtered with 40 mesh, and the bran was washed twice with ion-exchanged water. Dehydrated bran at 135 ° C for 3 hours, then 80
When dried by heating at 0 ° C. overnight, 950 g of a dried product was obtained. Using a twin-screw extruder (manufactured by Toshiba Machine Co., Ltd., TEM-50B), the bran is 1% by weight of the bran at a barrel temperature of 130 ° C. and a pressure of 6 kg / cm ^2.
Citric acid and 10% by weight of glucose were added, and pressure and heat treatment were performed to obtain a processed product of bran. The texture and texture of this processed bran product were further improved.

Comparative Example 1 An untreated bran. Comparative Example 2 2 kg of bran was mixed with 14 g of citric acid, and the bran was steamed for 1 hour while stirring with KNEADER (Sakura Tekko Co., Ltd.) under a pressure of about 1 atm. This is transferred to a pressure filter, the water content is filtered with 40mesh, and further 2 with ion-exchanged water.
I washed my bran once. The dehydrated bran was obtained by heating and drying at 135 ° C. for 3 hours and then at 80 ° C. overnight.

Comparative Example 3 A braided product was produced by the method described in JP-A-54-14540. That is, put the bran into a steamer and boil it for 15 minutes, and then heat it with hot air at 150 ° C for about 15 minutes.
After drying with hot air for a few minutes, it was crushed with a break roll to about 40 mesh or less. To 100 parts of this bran powder, an aqueous solution prepared by dissolving 1 part of citric acid, 0.5 part of tartaric acid and 50 parts of honey in 50 parts of water was added, and the mixture was vigorously stirred with a tight mixer to allow the bran to uniformly absorb the aqueous solution. The bran that absorbed this aqueous solution was spread on a top plate, put in an oven, and dried by heating at 110 ° C. for about 40 minutes to obtain a product. Comparative Example 4 A braided product was manufactured by the method described in JP-A-4-23958. That is, 4 kg of bran
After suspending in 0 liter and stirring at 40 ° C. for 1 hour, 90 g of citric acid and 74 g of lactic acid were added, and further 3
Stir for 0 minutes. This was put in a filter and filtered, and the residue was thoroughly washed with water to wash away the acid. The residue was dried in a hot air drier at 90 ° C for 24 hours. Using the twin-screw extruder, the washed and dried bran is 1% by weight based on the bran at a barrel temperature of 130 ° C. and a pressure of 6 kg / cm ^2.
Citric acid and 10% by weight of glucose were added, and the mixture was subjected to pressure / heat treatment to obtain a processed bran product. Table 1 below shows the results of the sensory test for the deodorizing effect and the analysis results of the processed bran products obtained in the above Examples and Comparative Examples.

[0015]

[Table 1] ──────────────────────────────────── Phytic acid content Dietary fiber content Rating * Treatment (mg / g) (%) ───────────────────────────────────── Example 1 Autoenzyme Treatment → Steam treatment 0 73 90 2 Autoenzyme treatment → Steam treatment 0 75 91 3 Exogenous enzyme treatment → Steam treatment 0 76 92 4 Foreign enzyme treatment → Steam treatment 0 80 92 5 Autoenzyme treatment → Steam treatment → Two-axis extruder Nyol Pressurization / heat treatment 0 85 94 Comparative example 1 No treatment 27 44 20 2 Acid + steam treatment (no enzyme treatment) 24 74 90 3 Steaming → Acid, sugar addition 27 44 70 4 Autoenzymatic treatment → Twin-screw extruder Nyol addition Pressure / heat treatment 0 83 60 ─────────────── ────────────────────── * The deodorizing effect is a total of the scores of 10 panelists.

It took time to decompose phytic acid without the addition of acid. The processed bran product obtained by the production method of the present invention had an improved unpleasant odor compared to the processed bran product obtained through the conventional steaming step. Example 6 The bran processed products obtained in Examples 1 to 5 are treated with a rech mill to produce 120
I chose mesh. When a hot cake was made from this, the odor and texture were improved compared to conventional products.

[0017]

EFFECTS OF THE INVENTION The unpleasant odor peculiar to bran is removed and the texture
A processed bran product having improved flavor and deprived of phytic acid can be obtained.

Claims (7)

[Claims] 1. A method for producing a processed product of bran, which comprises mixing bran and water and subjecting the mixture to enzyme treatment and steam treatment. 2. The method for producing a processed product of bran according to claim 1, wherein steam treatment is carried out after the enzyme treatment. 3. The method for producing a processed bran product according to claim 1, wherein the enzyme treatment is carried out in the presence of an acid. 4. The method for producing a processed product of bran according to claim 1, wherein the enzyme is an enzyme contained in bran. 5. The method for producing a processed bran product according to any one of claims 1 to 4, wherein the enzyme is selected from the group consisting of glycolytic enzymes, proteolytic enzymes, lipolytic enzymes and phosphate degrading enzymes. 6. The method for manufacturing a processed bran product according to claim 1, further comprising pressurizing and heating. 7. The method for producing a processed bran product according to claim 6, wherein the pressurization and heat treatment are performed by an extruder.