JPS5974962A - Embryo-containing nutrient composition - Google Patents

Abstract

PURPOSE:To obtain an easily administrable or drinkable composition by adding water to the embryo of cereal, treating with protease and Taka-Diastase, heating the product, further, treating with alpha-amylase, removing the insoluble solid components from the product, and heating the resultant embryo extract. CONSTITUTION:Embryo of cereal is treated with protease and Taka-Diastase in the presence of 2.5-10 times volume of water based on the embryo, heated at 90 deg.C, and treated with alpha-amylase. An embryo extract is obtained by removing the insoluble solid components from the treated product, If necessary, the embryo extract is heated to obtain roast embryo extract having strengthened roast flavor and free from grain smell. As an alternative method, the roast embryo extract can be prepared by roasting the embryo to obtain roast embryo having strengthened roast flavor and free from grain smell, and treating the roast embryo with the enzyme in the presence of water. The mixture of the embryo extract is served as a drink or a drug by compounding with a seasoning component, a nutrient component, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a germ-containing nutritional composition that is extremely easy to take or drink.

More specifically, the present invention is unique! This relates to a germ-containing 1-Eizusa type product that significantly reduces lingering breath and vomiting.

In general, the germ of grains is rich in protein, fat, and minerals, and also contains a high amount of vitamins Bl + B2 + 'l and E, and has a higher nutritional value than ordinary foods. Yes.However, germ v:J that god H+'
Depending on Q, the nutritional composition, especially vitamin content and M phase 1
fv is observed, the germ is easily oxidized in the atmosphere, and insects often appear in the summer, producing a unique odor.
Eating it! ? lA j, I see the disadvantage of being ugly.

Conventionally, the embryo has been subjected to enzyme treatment (1) for the purpose of preventing 11η in the embryo and removing odor. or heat treated! 2) Kiss the germ and cuff it.

However, ζI can't get it.1. The germ extract had a very strong odor and oily odor, and was easily drinkable even in the first place.

As a result of research to find a nutritious product that can be easily consumed or consumed by taking advantage of the value of the germ, researchers found that germ-containing Vacuum dry) 1 ■ Place 111! By doing so, they were able to significantly reduce the i+J odor unique to germ.

Features of the present invention d1 Each A/iI'lr- bud extract is mixed with flavoring ingredients and/or [nutritional ingredients, and the mixture is made into a thick, muddy or wet state7. -p, 9
dry)・~1-4- point. Vacuum dry at 1 tl.
The odor of the germs almost disappears.It was very surprising, but the odor of the germs almost disappears.
4”L air dry 1-4 places”-! l! It is thought that when water evaporates due to K, the odor is completely removed along with it.

The germ extract used in the present invention is a mixture of any of the following eight, R, C, and C.

A. Pro7ase and Takadiastase were applied to the grain furnace embryo in the presence of 2.5 to 10 times as much water as the embryo. After that, it was heated to 900C and PG degrees, and then α-amylase was added to the TL. The germ extract obtained by removing the insoluble ILL solid content.

A roasted germ extract obtained by heating the germ extracts of R and A to enhance the roast odor and remove the pop.

C1';・Grotease and Takadiastase were added to the roasted embryo in the presence of 25 to 10 times FA and water in the 90'. Culm rl! 11, then treated with α-amylase to remove insoluble external factors 1 and 6).

To this germ extract, various divine flavor ingredients and/or H/A'4 (2,000 ml) are added, taking into account the balance between taste and nutritional value.

The ingredients of the composition are as follows.

Germ extract Ro-20 (weight cutlet pudding Yuga Ro-0~90 Calcium carbonate)
05 ~ 25 Kango 7-nyu
1.0 ~10 Tilecithin
0.01 ~ 01% Vitamin A1 ■) Oil 0.
0r15~0.02% Vitamin ■ Bow
0005-01 Tivitamin n,
0. rl 01-001 Vitamin B, 10x powder
001 ~01 Tinicotinic acid amide
0. Ul ~ “11 Thivitamin C [1,1 ~
[ ] 5 Moisture iron 0.05 ~ 05 Molecular depowdering 0 -30 Molecular glucose O - Og size. In the present invention, roasted malt extract is further added anhydrous] Nishiyade, -1-
By adding 2 to 30 parts of 11B to the 111 product described above, it is possible to impart the 11.1 and bitterness of roasted malt. Loin) 0>Bud extract extracts power buds from 150° to 200° (',
, which was heated for 1 to 0 minutes. By using the third method, it is possible to completely eliminate the odor of the germ.

In fact, in the present invention, in addition to taste components and nutritional components, fruit flavoring, yogurt-like flavoring, etc. may be appropriately added to enhance the flavor.

The mixture obtained above can be mixed with water if necessary in the form of a solution, mud or wet liquid. Continuous vacuum drying ~'i Ill, Tl1l
It was about t-1 mud-like when I picked it up.

This mixture is mixed with 11 Shinpeiken 2L・vt treatment cape, but this &= one-time type or continuous type can be used.
? By extruding the heated mixture at 100 to 1200 C through a chamber vacuum evacuated at 5 to 15 tons, the mixture is heated to 100 to 1200 C.

Dried foods are crushed into powder or granules to make them easier to drink.

The obtained power is 1. for 1lfJ up to that size. You can drink it by boiling it, drinking water, or drinking hot water.

The germ-containing nutritional composition of the present invention contains the nutritional components of the germ, and since most of the 7 to 1 L Qi is removed, the soft shell can be easily absorbed even when turned off, and the strength is 2. It is something that improves nutrition.

Next, 5 of the present invention! ', indicates an iH example.

Example 1 Wheat germ 1c 7.5 times Add 1 liter of water and add protease and Takadiastase to 60% in a IIJ-160''C.
After heating for 90' GK to inactivate the enzyme. Add α-amylase to the mixture and heat at 80'C.
; Hold for 60 minutes/10 F after ζ] Add to 11
, deactivate the yeast.

Pressure 1? j 1 , to obtain the embryo southern extract of l1rix 12°.

Add vitamins, minerals, sugars, etc. to this extract as described in F, add 1 cup of cold humidification to 411 cups), add 1 cup of B, and add 1 cup of B.
Heat 1- at 00'C dimension, make this 1 a continuous thread, M jji,
Dry in a dryer with the door open at 10fnrr)・V! By grinding, we produce 100Kf of powdered nutritional products with high nutritional value and good flavor.

Formula 1.11 cup (Product 1 [,101 (per y)) Germ extract (Brix 12) 713 K!/Cupling sugar (Brix 8 [1) 70 K9 carbonate Cal/ti, 2 Kg corn oil
3 KyI/Shizun
[ ], 05 Ky vitamin A,, I) Oil
fl, 01 K2d-α-tocopherol 0.
05 Kp Vitamin B, O, [
] 04 Kg Vitamin B210 powder 0.0
4 K7 Nicotiiic acid rmid 0.03 Kq
Vitamin C (1.3Kg)
0.17 Kq depowdering
15 to 9 Glucose 10 K9 fl/-
Make JIL bud extract in the same manner as Control 1 and In2, add and mix at the mixing ratio of Ml-+ to obtain a slurry, and heat the mixture to 100°C]- 2, this fl,]iIt? □・
J'dA air-dried on a small rocky shore, blue sky 1j 10 torr Funiφi"j'clear, by crushing... What is the proboscis 10DKy?

Blend ratio (for 100 tons of product! per gram) Germ extract (
nrix 12) 7fJ Kf! Coupling Yuga (11rix80) 70K? Calcium carbonate 2 K9 corn oil
3 Kyl/Shichin
0.05 Kg Vitamin A1D Oil 0.0
1 Kgd-α-tocopherol 0.05 Kg
Vitamin B, O, []04Kp Vitamin B210 dispersion 0.04 Kp Nicotinic acid amide 0.05 Ky Vitamin CD, 3
K9 ω (0.17Kf de-powdered 1s Kg cocoa powder
7 Riglucose
4 Ky') Ti (Ti) Example 6 The germ extract obtained in Example 9111 was heated at 200'C for 5 minutes to obtain a germ extract having a roasted odor.

By adding malt extract in the same manner, a malt extract having a 7-stroke odor was obtained. Add and mix vitamins, minerals, sugar, etc. in the ratio of MF with germ extract and malt extract to cure this roast odor. 7. This 1. A1
Sale.

Vacuum drying with smoke at a vacuum level of 10 torr, 1 [] D'C
By drying +l+%', tl-,', and grinding,
100 powdered nutritional compositions with high nutritional value, 11 generations, and good taste
I got Kg.

Mixing ratio (per 100Ky of product)

Claims (1)

[Claims] (1) A. After treating the grain germ with grotease and takadiastase in the presence of 2.5 to 10 times the amount of water than the germ, it was heated to about 9°C, and then α- 7. Germ extract obtained by applying amylase to remove insoluble solids, 11. Roasted germ extract obtained by heating the germ extract of A to enhance roasted odor and remove grain odor, or roasted buds of 11 C1 grains. The roasted germ, which has been baked to enhance the roast odor and remove the grain odor, is treated with grotease and Takadiastase in the presence of 2.5 to 10 times the amount of water, heated to about 90°C, and then heated to about 90°C. Loin obtained by treating α-amylase to remove insoluble solids 1, 7)
IIT: Blue extract, Noizushi' or part 1. A taste component and/or a nutritional component were added to the mixture I, and the resulting 71 hair compound was vacuum dried.1. Germ-containing nutritional composition. (21 A, B or C mixture (add and mix roasted malt extract 7, add flavor components and/or nutritional components to this, The germ-containing nutritional composition according to claim 1 of the patent R?J, which is obtained by drying the mixture under vacuum.