JPS5851746B2 - Manufacturing method of premixed flour containing germ - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing a premixed flour containing germ.

From a nutritional standpoint, wheat and barley germs are extremely well-balanced and nutrient-dense foods.

This raw germ is used to improve protein value, vitamin E, vitamin F,
When mixed into food for the purpose of supplementing nutrients such as minerals, the following problems arise.

In other words, the germs collected during milling and other processes contain not only pure germs but also a considerable amount of skin, and the germs also contain glutathione, a type of amino acid, and various enzymes. be.

Too much skin gives it a grainy feel and makes it taste bad.

In addition, glutathione and enzymes promote the function of proteolytic enzymes and soften gluten, deteriorating the taste, odor, color, volume, etc. of secondary processed products, and also reducing storage stability.

The object of the present invention is to provide a method for producing a premixed powder which is added to a powder by eliminating these disadvantages of the germ.

Therefore, in the structure of the present invention, wheat and/or barley germ is
Dry by heating for 15 minutes or more at 0°C or higher to reduce the moisture content to 6% or less, crush this with a pulverizer that does not crush the skin pieces, and grind it to 80~
Peel pieces are removed by passing through a 120-mesh sieve, and this is finely ground to a particle size equal to or smaller than the partner powder to be mixed in. This is classified to 70μ or less using a classifier, and an appropriate amount is added to the partner powder. This is a method for producing a premixed powder containing germ that is mixed into the body.

According to the method of the present invention, in the heat treatment step, enzymes are inactivated to prevent gluten from softening, thereby improving storage stability, and thermal denaturation of proteins to improve secondary processability. This heat treatment makes the germ very brittle and easier to crush than the skin, so by passing it through a crusher it is possible to crush only the germ, which is then sieved to remove the skin pieces. The germ, which can be easily removed and has no skin pieces, is further finely ground, classified, and then mixed into the other powder, which allows the germ to be evenly dispersed and mixed into the powder, while also increasing the nutritional value of the germ. It has various features such as being able to increase the

The present invention will be explained in detail below.

Example (1) Wheat and/or barley germ is heat-treated at 80° C. or higher for 15 minutes or more using a heating dryer such as a drum dryer, a material stirring type dryer, etc., and the moisture content is reduced to 6% or less.

(2) The embryo obtained in (1) is crushed using a pulverizer such as a pin mill, turbo mill, or strado mill that does not crush the skin pieces, and the skin pieces are removed using a sieve with a mesh size of 80 to 120 meshes. do.

(3) The germ obtained in (2) is pulverized to a particle size equivalent to or smaller than that of the other powder, such as wheat flour.

This finely ground germ is passed through a classifier to reduce it to 70μ or less.

Generally, the germ contains ash at a ratio of 4.7, protein at 23.5, and fat at a ratio of 7.87.If this is classified into 70μ or less, the ash content is 542, protein is 29.7, and fat is 7.87. 1
The ratio is 0.920, and the vitamin E is concentrated in the fat, so it has a beneficial effect.

(4) An appropriate amount of the germ classified to 70 μm or less is dispersed and mixed into the other powder to obtain a premixed powder containing the germ.

When we conducted a prabender test to compare the premixed powder thus obtained with conventional products, we found that it had the following extremely excellent characteristics.

Experimental Example 1 The resistance (R)/elongation (E) values and dough properties of Brabender were investigated when 5% germ was added to wheat flour by varying the heat treatment temperature and keeping the heat treatment time the same.The results were as follows. there were.

Heat treatment temperature °C R/E 50 0.5 60 0.7 70 2.3 80 4.8 Fabric properties sagging but not droopy Experimental example 2 Two heat treatment temperatures were used: 80°C and 50°C. The R/E value, fabric properties, and moisture content when treated at 80° C. were investigated at various times, and the results were as follows.

(Heat treatment temperature 80℃) Processing time (min) R/E 50.6 10 2.1 15 4.8 20 5.5 Fabric properties Moisture and sag 12.6 Slight sag 9.4 No sag 6.2 No sagging 5.1 (Heat treatment temperature 50°C) 5 0.6 Sagging 10 0.8 15 1.0 20 1.2 As can be seen from the above experiments, germs treated by the method of the present invention were mixed. Premixed flour is not sticky and does not sag when made into dough, so it is easy to work with and can effectively incorporate vitamin E into finished products.

Claims (1)

[Claims] 1 Wheat and/or barley germ is dried by heating at 80°C or above for 15 minutes or more to reduce the moisture content to 6% or less, then ground with a grinder that does not crush the skin pieces, and passed through a sieve of 80 to 120 mesh. Remove the skin pieces, pulverize to a particle size similar to or smaller than that of the powder to be mixed in, classify this to 70 μ or less using a classifier, and mix an appropriate amount into the powder. A method for producing premixed flour containing germ.