JPS59175843A - Production of wheat germ contained premix - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a premix containing wheat germ, and more particularly to a method for producing so-called prepared flours for breads, cakes, donuts, cooking, etc.

Wheat germ contains large amounts of fat, protein, various enzymes, vitamins, minerals, etc., and is widely used as an extremely nutritious food material.

On the other hand, as mentioned above, wheat germ contains various enzymes and reducing substances such as glutathione, which is a type of peptide, which promotes the activity of proteolytic enzymes and its own reducing action. At the stage of adding water, the gelatin has the effect of softening, impairing secondary processability, and
Wheat germ contains wrinkles that could not be completely separated during the milling process, so it has the disadvantage of having a large number of bacteria and lacking in storage stability.

Conventionally, when wheat germ is added to various foods as a food material, it has generally been roasted before use.

However, due to its longevity, wheat germ contains around 10% fat, and since it is particularly rich in unsaturated fatty acids such as linoleic acid, it has the disadvantage that it is more easily oxidized by the heating action of roasting. For this reason, roasting using defatted wheat germ is widely used.
Even though the embryo was defatted, about 1 inch of fat remained, and oxidation was inevitable, although there were varying degrees of fat content.

Therefore, if the food is to be distributed as food for a certain period of time, it becomes necessary to prevent oxidation, that is, to block oxygen, and generally vacuum packaging, nitrogen filling, or encapsulation of oxygen absorbers are adopted. ing.

However, premixes are foods for which it is extremely difficult to block out oxygen by such means, and their shelf life is inevitably shortened, so-called short shelf lives.

Therefore, the inventor of the present invention has conducted various studies in order to solve the conventional drawbacks as described above and provide a premix that can be stored for a long period of time.As a result, extremely good results were obtained by coating the surface of roasted wheat germ with oil and fat. The present invention was completed based on the discovery that the following can be obtained.

That is, the present invention is a method for producing a premix containing wheat germ, which is characterized in that roasted wheat germ whose surface is coated with oil and fat is blended as a component.

In the present invention, wheat germ is defatted (defatted germ)
The seeds used may be those that are not defatted or those that are not defatted (full-fat germ), but they must be properly roasted and the surface coated with oil and fat. Here, as fats and oils,
Any material may be used as long as it is resistant to oxidation, but those with a low iodine value of 100 or less, such as hydrogenated soybean oil, hydrogenated cottonseed oil, and shortening, are preferred. Also, as for the coating method, any specific method is applicable as long as it can be coated uniformly on the surface of the embryo, but for example, on the embryo? Examples of methods include spraying oil or fat while stirring with a stirrer.

The present invention requires the use of such wheat germ as a blended composition, but as other blended ingredients, those commonly used as premix components are appropriately selected and used.

4- Therefore, the premix obtained according to the present invention has a long-term storage stability that is 3 to 5 times longer than that of conventional premixes, and a premix with an extremely long shelf life can be obtained.

In addition, foods such as donuts and pancakes obtained by secondary processing of this premix are valuable as nutritionally enriched foods and have a fragrant flavor unique to roasted wheat germ.

The present invention will be further explained below with reference to Examples, Comparative ff1J, and Test Examples.

Example 1 (Pancake mix) Thin flour 100 parts Sugar 25N leavening agent 41 Glucose 21 Salt 0.6 parts Roasted defatted wheat germ 10 1 Soybean hydrogenated oil 3'' In the above formulation, first roasted defatted wheat germ lamixer While stirring at -, heated and melted hydrogenated soybean oil was sprayed to uniformly coat the surface of the germ. Then add other ingredients,
A pancake mix was obtained by stirring thoroughly. In this example, roasted defatted wheat germ has a moisture content of 4.5 t and a protein content of 4.
0%, fat 0.6%, carbohydrates 48%, calcium 38Q/
100 f, Re:y 1.290 Q7100F, Iron 11■/1'OOf, Vitamin B 3.2η/10
0f, Vita S7 issue 1.3 mlF/100f flakes were used.

Example 2 (Cake donut mix) Thin blade flour
100 parts Sugar 3ON Glucose 21 Leavening agent 5 parts Salt 051 Shortening 4# Skimmed milk powder 5g Roasted full-fat wheat germ 10〃 While stirring the above mixture A with a roasted wheat germ lamixer,
The heated and melted shortening was sprayed to uniformly coat the germ surface.

Thereafter, other ingredients were added and thoroughly stirred to obtain a cake donut mix.

In this example, the roasted full-fat wheat germ had a moisture content of 2.9%,
Protein 32%, lipid 11-1 sugar 7-47%, calcium 45mg/100F.

Phosphorus 1150■/10or, iron 9.721! /100
? .

Vitamin B 3.7IIIF/100F, vitamin 83
0 wg/100f flakes were used.

Example 3 (Bread mix) Strong wheat flour 100 parts Sugar 5〃 Hydrogenated cottonseed oil 41 Salt 2〃 Yeast food 0.1# Roasted full-fat wheat germ 10F The above mixture A and roasted wheat germ were mixed while stirring with a mixer. Heat-molten hydrogenated cottonseed oil was sprayed to uniformly coat the germ surface. After that, other ingredients were added and thoroughly stirred to obtain a bread mix.

The roasted full-fat wheat germ used in this example was the same as that used in Example 2.

Comparative Example 1 (Pancake mix) Thin-blade flour 100 parts Sugar 25 Leavening agent 4# Glucose 2 Salt 0.6 Soybean hydrogenated oil 3N Roasted defatted wheat germ 10 All ingredients except soybean hydrogenated oil in the above formulation While stirring with a mixer, heated and melted hydrogenated soybean oil was sprayed on, and then thoroughly stirred to obtain a pancake mix. The roasted and defatted wheat germ used in this comparative example was the same as in Example 1.

Comparative Example 2 (Cake donut mix) Thin blade flour
100 parts Sugar 3ON Glucose 21 Expanding agent 5# Salt 0.5# Shortening 41 Skimmed milk powder 51 Roasted full-fat wheat germ 10 All ingredients except shortening in the above formulation A. Spray heated and melted shortening while stirring with a ram mixer. After that, the mixture was thoroughly stirred to obtain a cake donut mix. The roasted full-fat wheat germ used in this comparative example was the same as in Example 2.

Comparative Example 3 (Bread mix) Strong wheat flour 100 parts Sugar 5 #ll
Hydrogenated cottonseed oil 4 Salt 21 Yeast food 0.1g Roasted full-fat wheat germ 10I While stirring all the raw materials except for the above formulation A and hydrogenated cottonseed oil with a mixer, heated and melted hydrogenated cottonseed oil was sprayed. After that, the mixture was sufficiently stirred to obtain a bread mix. The roasted full-fat wheat germ used in this comparative example was the same as in Example 2.

11- Test Example 1 9x of Example 1 and Comparative Example 1 was added to 3 layers of kraft paper + 1
25 kg each was packed in bags made of polyfilm and stored at 30°C for 2 weeks, 4°6, 8, 10, and 12.14 weeks. After each period of storage, they were subjected to secondary processing to obtain pancakes. Kyu asks 20 Nokunerers to sample this pancake and evaluate its flavor. Pancakes have a strange odor (
Sour J! :) The percentage of people who felt this is summarized in Table 1.

Table 1 (Percentage of people who felt a strange odor) 12- This shows that the premix obtained by the present invention has extremely excellent storage stability.

Test Example 2 Mix of Example 2 and Comparative Example 2 with 3 layers of kraft paper + 1
25 kg each was packed in bags made of poly film and stored at 10°C for 2 weeks, 4, 6°, 8, 10, 12, and 14 weeks. After each period of storage, secondary processing was performed to obtain cake donuts. Twenty panelists were asked to sample this cake donut and evaluate its flavor. Cake donut has a strange odor (
The proportion of nine people who felt rancid odor) is summarized in Table 2.

Table 2 below 1 (percentage of people who felt a strange odor) This shows that the premix obtained according to the present invention has extremely excellent storage stability.

Furthermore, Example 3 and Comparative Example 3 were conducted in the same manner as Test Example 2, and similar results were obtained.

that's all 15- 211-

Claims (1)

[Claims] A method for producing a premix containing wheat germ, characterized in that roasted wheat germ whose surface is coated with oil and fat is blended as a composition ingredient.