JPH0761952B2 - Manufacturing method of refined wheat flour - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing purified wheat dough from which a serum cholesterol elevation-promoting factor has been removed.

Technical background Cellulose, hemicellulose, water-soluble and insoluble bectin, lignin, chitin, mucilage (galactomannan,
(Glucomannan, etc.), seaweed polysaccharides, chemically modified polysaccharides (chemical starch, carboxymethylcellulose), etc. are indigestible in foods that are not digested by human digestive enzymes called dietary fiber (dietary fiber) or dietary fiber. It is an ingredient. Since these dietary fibers or dietary fibers exhibit the following physiological actions in recent years, attention has been paid to cereals that are rich in these dietary fibers.

Enhances intestinal activity, shortens intestinal transit time of foods to prevent absorption of harmful substances, increases intestinal volume and feces, adsorbs and excretes cholesterol, bile acids, and heavy metals, and intestines It has been reported to have effects such as detoxifying the balance of the bacteria with the superiority of the useful bacteria.

However, when a large amount of certain cereals rich in dietary fiber, such as rice bran and husks, is ingested, cholesterol in serum increases.

Under such circumstances, recently, a technique for removing cholesterol-elevating factors from various cereals has been proposed. For example, in order to remove starches, proteins, lipids, minerals, etc. contained in corn fiber, corn fiber may be treated with an enzyme, a chemical treatment, a physical treatment, or a combination thereof. The treated product is used as a substance for suppressing elevation of serum cholesterol (JP-A-57-21323), and defatted rice bran is treated with amylase to remove starch, and then the protein residue is removed with a solvent to obtain a residue obtained as serum cholesterol. It has been proposed to use it as a rise-suppressing substance (JP-A-55-141415).

The present inventor focused on wheat flour as a dietary fiber source, and increased the dietary fiber concentration thereof, and examined the method for removing the serum cholesterol elevation-promoting factor contained in wheat flour, the wheat flour was treated with an enzyme, A substance rich in dietary fiber that exhibits the above-mentioned physiological actions, by subjecting it to chemical treatment, physical treatment, or a combination of these treatments to largely remove the serum cholesterol elevation promoting factor. It was found that

Accordingly, the present invention provides a method for producing a physiologically useful dietary fiber product by removing the serum cholesterol elevation-promoting factor contained in wheat flour. This is an issue.

The present invention will be described in detail below.

Structure of the Invention The present invention treats wheat dough with any of enzyme treatment, chemical treatment, physical treatment, or a combination of these treatment means, and then the residue is washed to increase serum cholesterol. A method for producing a purified wheat dough characterized by removing a promoting factor.

The term "enzyme treatment" as used herein means glucoamylase, α-
It means that one or more kinds of amylolytic starch degrading enzyme, pancreatin, protease-like proteolytic enzyme, lipolytic enzyme or fibrinolytic enzyme are used under respective conditions suitable for enzymatic reaction, “Chemical treatment” means heat treatment in an organic acid aqueous solution, heat treatment with a surfactant, extraction treatment with an organic solvent, and the like.
Further, the "physical treatment" means a treatment by high speed rotation stirring washing with a juicer mixer, homomixer, homogenizer or the like.

Washing is usually done with water.

Means for solving the problem Wheat flour used as a raw material in the present invention is a general term for parts other than the flour obtained when milling wheat,
It is a mixture of pericarp, seed coat, outer high milk, and part of the co-flour layer, the composition of which varies depending on the milling yield, but generally about 15% by weight of protein, about 25% by weight of sugar, and 10% of fiber. Includes around 24% by weight and pentosan around 24% by weight. In addition, wheat flour contains a large amount of B vitamins and is therefore used as feed for livestock.

In the present invention, by treating such wheat dough as described above, a physiologically useful product rich in dietary fiber and vitamin B group and having a low serum cholesterol elevation promoting factor can be obtained.

Next, the results of investigating changes in each component when wheat flour was treated with an enzyme will be shown.

Test method 100g wheat flour in 5,000ml glucoamylase solution at 40 ℃ for 2
After enzymatic treatment for 4 hours and then filtration, the residue was thoroughly washed with distilled water to obtain 43 g of a wheat-flour-treated product. Table 1 shows the composition of the wheat dough used as a raw material and the above-mentioned processed product of wheat dough.

As can be seen in Table 1, the enzyme treatment of wheat dough significantly reduces the serum cholesterol elevation promoting factor mixed in crude protein or crude fat, while the content of dietary fiber is almost doubled. .

Further, the following animal test was conducted in order to investigate the physiological effects of ingestion of the processed wheat dough obtained by the present invention.

Test method As described above, the feed containing the treated product of wheat flour treated with gluoamylases, the feed containing untreated wheat flour, and the control diet were administered to the rat in the composition shown in Table 2. Breeding was carried out as follows.

Using SD male rats (Nippon Clair Co., Ltd.) with a body weight of about 70 g as rats, the rats were preliminarily bred for 7 days with standard diet, then divided into 3 groups with 8 rats in each group, and the experimental diet was administered respectively. And raised for 8 days. The feed and water were freely available.

At 10 am on the 5th and 8th days after the start of the test, blood was collected from the rat tail vein to separate serum, and the total cholesterol amount was measured by the enzymatic method.

The results of the above measurements are shown in Table 3.

The cholesterol intake in the feed was approximately
It was 1400 mg.

As shown in Table 3, the serum cholesterol level in the group to which the untreated wheat dough itself was added was significantly higher than that in the control group, whereas the serum was added to the group to which the enzyme-treated wheat dough according to the present invention was added. It can be seen that the cholesterol level is reduced.

Further, the results of measuring the serum cholesterol level in the same manner as described above after raising the rat in the same procedure as described above for the feed to which the wheat flour was subjected to the physical treatment and the chemical treatment according to the present invention are shown.

As shown in Table 5, even in the breeding test in which the fed diet was not loaded with cholesterol, in the feed-administered group to which the untreated wheat flour was added, the serum cholesterol level was increased as compared with the control group. On the other hand, no substantial increase in serum cholesterol was observed in the feed-administered group to which the one prepared by treating wheat flour according to the present invention was added.

The present invention will be specifically described below with reference to examples.

Example 1 100 g of wheat flour in 5,000 ml of glucoamylase solution at 40 ° C. for 2
After the enzyme reaction was carried out for 4 hours, the mixture was filtered and the filter residue was thoroughly washed with distilled water to obtain 43 g of wheat dough from which the serum cholesterol elevation promoting factor was removed.

Example 2 100 g of wheat dough was put in a mixer together with 1,000 ml of distilled water and mixed for about 1 minute. The operation of passing this through a 30 mesh sieve and washing the residue with water was repeated 3 to 4 times to obtain 40 g of wheat dough from which the serum cholesterol elevation promoting factor was removed. The composition of the ingredients is almost the same as that of the enzyme-treated product.
The F content was 45.3% before mixing and 78.9% after mixing.

Claims (4)

[Claims] 1. Wheat dough is treated with any one of enzyme treatment, chemical treatment, physical treatment, or a combination of these treatment means, and then the residue is washed to obtain a serum cholesterol elevation promoting factor. A method for producing a refined wheat dough characterized by removing. 2. The method according to claim 1, wherein the enzymatic treatment is a treatment with glucoamylase. 3. The method according to claim 1, wherein the chemical treatment is treatment with ethanol. 4. The method according to claim 1, wherein the physical treatment is treatment by high-speed rotary stirring.