JPS60149352A - Extraction of embryo bud component - Google Patents

Abstract

PURPOSE:To obtain an embryo bud component having high nutrient value, economically in an industrial scale, by expanding whole fat cereal embryo bud, treating with starch hydrolase, etc. in the presence of water, separating into solid and liquid after heat treatment, extracting the oil-soluble component, and decomposing with an enzyme. CONSTITUTION:The whole fat cereal embryo bud (e.g. whole fat wheat embryo bud) is supplied to an expanding extruder, etc., heated under pressure for a short time, and released to normal pressure atmosphere to effect the expansion of the embryo bud. The expanded product is treated with a starch hydrolase (e.g. alpha- amylase) and/or protease in the presence of water, and the treated product is heat-treated to effect the deactivation of enzyme and the sterilization, and is separated into solid and liquid to obtain the objective embryo bud component. The expansion treatment is carried out preferably under 10-100kg/cm<2> pressure at 60-150 deg.C for 10-120sec.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for extracting useful components contained in germs at a still yield and with industrial advantage.

Cereal germ contains high-quality protein, essential fats that cannot be synthesized in the human body, such as linoleic acid, nicotinic acid, and vitamins such as vitamin B1, B2, B6, L, and IF, and KSNa.

It contains abundant minerals such as Ca and Mg, and has extremely high nutritional value. Therefore, currently, powdered, crushed pieces, and flakes of grain germs such as wheat germ and brown rice germ are provided as foods, but these have poor edibility in terms of taste and texture, and are not suitable for human consumption. It is the actual axis that is clearly controlled.

Therefore, attempts have been made to extract the above-mentioned useful components from cereal germs without denaturing them and use them as foods or food additives. Conventionally, methods for extracting this germ component include: 1. Starch hydrolysis of grain germ. ! A method of hot water extraction at a temperature of 70°C or higher in the presence of grains (Japanese Patent Publication No. 55-1027), ■ Zolotease and a complex enzyme made from koji are first applied to the hydrated grain germ, and then α-amylase is added to the treated product. Extraction method by reacting with
-1170) is known.

However, these methods were not necessarily satisfactory as industrial methods, as the yield was as low as 40X for method (1) and 609 for method (2). Therefore, we are conducting research to improve the yield of unexploited town names, and in the method of ■, α
- We discovered that by changing the order of action of sillalase grotease, germ components can be extracted in an extremely efficient manner.
Separate special death edition.

However, in methods such as the above-mentioned known methods ① and ① and the above-mentioned method discovered by the uninvented Nagisa, in which the grain germ is mixed with the base, water-soluble components are extracted, but oil-soluble components are extracted. The drawback was that the ingredients were rarely extracted.

In 1.1, the present apologist conducted intensive research and found that the grain germ was expanded and the tissue was destroyed, and that bamboo extract using enzymes was found to be oil-bath-based. The present invention has been completed based on the discovery that germ extract can be efficiently extracted, easily subjected to dilution, improve product filtration and collection, and provide an extremely nutritious germ extract.

That is, the present invention involves subjecting the whole fat cereal germ to a swelling treatment, treating the puffed product with a starch hydrolase and/or a protein component M'# in the presence of water, and then heat-treating the treated product. It is fermented using a method that involves solid-liquid separation to extract germ components.

In the uninvented method, grain germs include wheat, unknown,
Examples include corn and the like, and powdered, coarsely crushed, crushed crushed pieces of crushed corn can also be used.

To carry out the method of the present invention, grain germ is first subjected to a swelling treatment. For the expansion process, the gR type germ is fed to an extruder at a pressure of 10 to 100 K27 cm2 and a product temperature of 60
This can be done by a method in which the material is discharged under low pressure at ~150°C for a treatment time of 10 to 120 seconds, or by a method in which it is treated in a heated cylinder pressure can and then rapidly discharged under low pressure.

Add water to the above-prepared and expanded embryo. The amount of water added is preferably 3 to 9 parts of water per 1 part of germ (hereinafter simply expressed as parts).

Enzymes are allowed to act on the hydrated germ using a light breeze. As the enzyme, powdered hydrolyzate such as α-amylase agent, malt amylase agent, zoastase agent, takazoastase agent, etc., proteolysis agent such as enzyme nibrothiase agent, etc. are used. Enzyme treatment can be carried out either by treating with the grain hydrolyzing molecule l + age element alone or by combining the flour hydrolyzing enzyme and proteolytic enzyme treatment. Among these, it is most preferable to perform starch hydrolysis treatment followed by proteolytic enzyme treatment.

& powder hydrolase addition type t, J2, germ 1 as titer
2 to 100 OU is preferred. The enzyme treatment is carried out at a temperature of 70-95°C, preferably 80-95°C. In addition, cellulases can also be used in combination.In this case, the viscosity of the solution is reduced and the filterability is improved.
The yield can be improved. The washing amount of protein y1 + enzyme is preferably 50 to 500 U for 12 germs in terms of titer, and the treatment temperature is preferably 45 to 55°C or tL<, 1 at the time of treatment.
'aj is preferably 2 to 5 hours. If the processing time is shorter than this, the yield will decrease, and if it exceeds this, the product will have a bitter taste, which is not preferable. In addition, glucoamylase, dino-9-ase, etc. can be used in combination with this protein yy*a element, and when this is done, the starch in the germ is separated, giving the product sweetness and good flavor. .

After enzyme treatment as above, 1 piece is -80~1.2
After heat treatment at 0° C. for 10 to 30 minutes to inactivate and kill the enzyme, solid-liquid separation is performed. This is carried out by the solid-liquid separation method, for example, by separation using a long tube, passing through a filter, etc.

The extract containing germ components that is separated in this way is
Part 11: Alternatively, it can be used as a concentrate for food.
It can also be dried into a powder under conditions that do not denature the components.

The following will briefly explain examples and comparative examples.

Example 1 (1) Full-fat wheat germ (moisture 13X) (1:J?i'
? Supply 100KF (manufactured by Flour Milling Co., Ltd.) to an extruder (X-25CF, manufactured by Wenger Co., Ltd.).
The product was subjected to pressure and heat treatment at a temperature of 120°C and a pressure of 20 K2/cm'' for 40 seconds, and then discharged to normal pressure to perform a swelling treatment.

(11) Add 400 g of water and 300 f of an α-amylase agent (Kenka-choshin T1 titer 100,000 u/y, manufactured by Hankyu Kyoei Bussan Co., Ltd.) to the expanded product, and gradually boil the mixture without stirring.
The temperature was raised to 0°C (2°C/min) and kept at the same temperature for 20 minutes. The treated product was cooled at 50°C, and grotease M (
Sumiteam LP5Q, titer 50,000 U/f: candy (manufactured by Nihon Kagaku Kogyo Co., Ltd.) sooy was added and treated at the same temperature for 3 hours. Next, the temperature of this treated product was raised to 90'C, and the same temperature was maintained for 30 minutes to inactivate the enzyme and sterilize it. This enzyme-treated solution was separated into solid and liquid by centrifugation, and the extract was dried using a Ssolle dryer to obtain a powdered germ extract.

Comparative Example 1 Example 1 except that full-fat wheat germ (same as Example 1) was used in step 9 of the puffed wheat germ in (11) of Example 1.
The germ extract was swallowed in the same manner as in (1).

The yield and component composition of the germ extract determined in Example 1 and Comparative Example 1 are shown in Table 1.

1) - Lower mill Table 1 *Indicated on the indication scale of the B-type viscosity scale (manufactured by Tokyo Keiki Co., Ltd.).

Rotor: Nu 3, rotation speed: 6Qrpm,
Temperature: 25°C.

※※Reduced pressure over test using Puchner funnel, 10
The negative value of the F solution after minutes was indicated.

Decompression degree: 100 mm) I9, P paper: Toyo N (L6,
-Overarea=30U)2, Sansol amount: i 'o o
y, temperature: 25°C.

Example 2 (+) Full fat wheat germ (same as Example 1) 50? Exbanding extruder (manufactured by Ueda Iron Works HP)
-50), product temperature 150℃, pressure 50KW/
The mixture was heated under pressure for 100 seconds using AN2, and then discharged into water pressure to carry out the swelling treatment (a).

(11) Add 200 g of water to this puffed product and add α-amylase agent (Uniase BM8, titer 80,000 tr/t).
1009 (manufactured by Yakult Pharmaceutical Co., Ltd.) was added, the temperature was gradually raised to 90°C (2°C/min) without stirring, and the temperature was maintained at 1°C for 20 minutes, then cooled to 55°C, and the solotease agent (Denazyme AP, titer 50,000 U/2: manufactured by Nakase Seikagaku Kogyo Co., Ltd.) 2009 and IJ, and Q-se agent (Lipase MY, titer 30,000 U/2: manufactured by Meito Koso Co., Ltd.) 502 were added, It was treated at the same temperature for 5 hours. This treated product was used in Example 1 (
1. In the same manner as in 11), heat treatment was performed, the liquid was separated, and the extract was intensified to obtain a paste-like germ extract. The dry yield of this product was 75%, and the oil content was 2. 〇9, vitamin E content U was 6.85%.

Example 3 (1) Full fat wheat germ (same as Example 1) 10 to 2 times extruder (Praben I-S:
The product was heated under pressure for 10 seconds at a temperature of 135°C and a pressure of 301'9/cm'', and then discharged to n pressure for expansion treatment.

Add water 401 and 25 g of α-amylase agent (same as in implementation flI 1) to the expanded product obtained in (11), and gradually raise the temperature to 90°C (2°C/min) while stirring, and leave at the same temperature for 30 minutes. held. This treated product was heat treated, solid-liquid separated, and dried in the same manner as in Example 1 (11) to obtain a powdered germ extract at a yield of ~66%. The fat and oil content of this product was 2.5% and the vitamin E content was 8.30°C%.

that's all Applicant: Nisshin Seifun Co., Ltd. 5'1 Agent: Patent Attorney M Negative San 1. ”1..

) Patent attorney Toshio Uzuno; Procedures - 1! : (Voluntary) November 1980 Membership Day] Elementary f! Display of 1 1981 Special te 1.1lr1 No. 2508 υ2
Invention's famous germ component extraction method 3 - Those who make corrections! Relationship with l Ex1. (i1i resident Lsu 19-12 Koami-cho Nihonsamukoami-cho, Nakahi-ku, Tokyo name Ih, Nissin Kofun Co., Ltd. Representative Takashi Saeki 4 Agent name (6870) Benyo 1.l- IJX'''1 Correct, Inn, Address, Upper 6, Subject of amendment, ``Detailed explanation of the invention'' column 7, of Iui book, Contents of amendment (1), 1 tatami mat, 2nd Teidai, subject of amendment. In line 6, "r B6, E, F, etc." should be corrected to "r B6, E, etc."

C) Same, page 3, line 11 It says "60%" Correct it to "50%."

(3) Same, third negative bottom line It says "α-miralase" Correct it to "α-amylase."

Claims (1)

[Scope of Claims] 1. Full-fat cereal germ is subjected to a swelling treatment, and this puffed product is subjected to a hydrohydric enzyme and/or a proteolytic enzyme in the presence of water, and then this treated product is heat-treated. A method for extracting germ components characterized by post-hardening ridge separation. 2. The swelling treatment is performed under pressure and heat treatment at a pressure of 10 to 100 K9/an2, a product temperature of 60 to 150°C, and a temperature of 1410 to 120 seconds during treatment, followed by release under low pressure. Extraction method of germ fraction described by us.