JPS61115457A - Preparation of embryo paste containing embryo flake - Google Patents

Abstract

PURPOSE:To obtain the titled embryo paste having high embryo content and excellent palatability and preservability, by kneading roast embryo with fluid shortening, grinding to fine particles to obtain embryo paste, and kneading the paste with roast flaky embryo coated with hardened oil. CONSTITUTION:Roast embryo is kneaded with fluid shortening after or without crushing, optionally in the presence of one or more components such as seasoning, spieces, emulsifier, antioxidant, etc., and ground until the diameter of the embryo particle becomes <=80mum. Separately, flaky embryo is roasted, and coated with a hardened oil optionally in the presence of one or more components such as seasoning, species emulsifier, antioxidant, etc. to obtain roast embryo flakes. The embryo flakes are mixed with the embryo paste prepared above, and the mixture is kneaded to obtain the objective embryo paste.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing germ paste containing germ flakes, and in particular to a method for producing germ paste containing germ flakes, in particular, a method for producing germ paste containing germ flakes, in particular, a method for producing a
This invention relates to a method for producing a paste containing germ flakes that is improved in terms of germ oxidation prevention and oil removal.

[Conventional technology]

Conventionally, the following methods have been cited as representative examples of methods for improving the storage stability of embryos and making them easier to eat.

■Storability of germ! The germ's purpose is to improve
By drying at a temperature below 1 ljOc, it was possible to deactivate enzymes and prevent lipid oxidation (Japanese Patent Application Laid-Open No. 1986-99/47).
(No. Publication) 0 ■To make the germ easy to eat by pouring it over milk in the same way as cereal flake snacks.For the purpose, the germ was moistened with water to which honey and konjac liquid had been added.

After granulation, it was pressed and dried to make it edible as a snack (Japanese Patent Application Laid-Open No. 664/1984!44).
.

■Improvement of germ preservation and flavor? For the purpose of roasting
Embryo V? After coating with malt extract, vitamin E lucitin, etc., it is further coated with edible yeast for an antioxidant effect! (Japanese Unexamined Patent Application Publication No. 3G-113064) 0 ■For the purpose of ingesting the germ in a normal meal, one germ was mixed with soybean or sesame seeds, roasted, and mixed with honey and water. By adding cream to the germ?
C Tokukai Akira made it delicious to eat! Cor//1O
63 Publication) 0 However, the above n'j5fE: does not improve the storage stability of the embryo and the taste and texture of the embryo. It is still not enough to solve the problems at the same time.

[Problem that the invention seeks to solve]

The problems when begging for embryos are that they are difficult to eat (unpalatable), raw germs have a grassy odor, roasted germs are roasted using roasting tools, and there is an oxidized odor that comes from the oxidation of fats and oils in the germ components.
■As mentioned above, conventional technology has poor storage stability.

It is still not enough to simultaneously improve the storage stability of the embryo and the taste and texture of the embryo.

The present invention aims to solve the problem of obtaining germ paste '4 with high germ content and improved spreadability, taste, texture and shelf life.

[Means to solve problems]

The present inventors have proposed that the previously roasted germ be pulverized or kneaded with fluid shortening (without being pulverized), or that during this kneading, seasonings, flavor oils, etc.
The process of manufacturing germ paste involves adding one or more of emulsifiers, antioxidants, etc., kneading it, and then micronizing the germ paste until the germ particles become less than 80μ. Invented (patent application 1977-
91g ￥7) 0 However, in this case, the spreadability and taste are poor.

Germ paste with improved texture and storage stability can be obtained, but
There were restrictions on germ content due to texture and spreadability constraints.

Therefore, as a result of further research, the present inventors roasted the flaky germ into a germ paste that had been micronized until the germ particles were 80μ or less as described above, and coated it with hydrogenated oil. By kneading the roasted germ flakes, spreadability, taste, texture, and storage stability were improved.

Moreover, they discovered that it was possible to obtain an germ paste with a high germ content, and based on this, they completed the present invention.
In other words, the present invention is roasted germ! , ground or not ground (mixed with fluid shortening, or
Or seasonings, flavor oil,
Seven or more types of emulsifiers, antioxidants, etc.? After adding and kneading, the germ particles are g.

Flake-shaped germ paste is roasted into germ paste that has been micronized to less than μ, and then coated with hydrogenated oil, or
, seasonings, flavoring oils, etc. as necessary for coating tobacco.
Seven or more types of emulsifiers, antioxidants, etc.711]
Coated cultured germ flakes! This is the production ε of germ paste containing germ flakes, which is characterized by kneading.

The present invention will be explained in detail below.

The germs used in the present invention include wheat and barley.

The germ extracted from grains such as rice and corn during the conventional milling or polishing process can be used, and fresh germ with an acid value of 1 or less and a peroxide value of 70 or less and which has not undergone significant oxidation of fats and oils can be used. However, defatted germ can also be used.

For the roasting process, for example, a rotary type, a stationary type direct flame type or hot air type heating machine, a roasting machine, a microwave heating machine, etc. are used. is desirable.

The roasting temperature range is from 80C to 70C (
, /30C to /jQ7:: are desirable. The roasting time is determined as appropriate to ensure that the germ does not have a grassy odor (or a strong roasting odor).

Next, the roasted germ should not be crushed or crushed (
, knead with fluidized toning.

The germ is crushed by a conventional crusher or by freeze-grinding. The purpose of crushing the germ is to make the kneading with the fluid shortening more effective and to help make the germ into fine particles later. However, since crushing the germ to Y/degree increases the surface area of the germ and may promote oxidation of the germ, it is better to knead it with fluid shortening without crushing the germ. Fluid shortening is a shortening that has a fluidity of 7 Mf at room temperature, and especially has a solid fat index (SF
A fluid shortening in which I) is 25 or less when σC and 3 to /Q when 3QCn is preferred. As a specific example of fluid shortening, for example, “Soft Short I
(manufactured by Tsukishima Shokuhin Kokan Co., Ltd.) and Soft I (manufactured by Taiyo Yushi Co., Ltd.).

In the present invention, especially fluid shortening among fats and oils? It is used for the following reasons. In other words, when ordinary oils and fats that are liquid, semi-solid, or solid at room temperature are used, the workability when kneading with roasted germ and micronizing the germ particles to below Y gooμ is poor (and the spreadability is undesirable). Germ paste is muffled, whereas when using fluid shortening.

This is because the above-mentioned drawbacks when using ordinary liquid, semi-solid, or solid oils and fats are overcome, and a good germ paste with good spreadability can be obtained. Furthermore, since this paste exhibits little change in viscosity due to temperature changes, it maintains excellent spreadability over a wide temperature range. Also, roasted germ and liquid shortening! During kneading, the surface of the germ is coated with liquid shortening, causing oxidation of the germ? Prevents and further enhances the roasting odor.

The weight ratio of roasted germ and liquid shortening is s:9s
A range of 70:30 is preferable (,3t), and a range of o:4to is preferable.

When kneading roasted germ and liquid shortening, one or more of seasonings, flavor oils, emulsifiers, antioxidants, etc. may be added as necessary to improve flavor and stability. As possible seasonings, known seasonings such as salt and sugar can be used depending on each person's preference. The amount used is generally preferably 0.2 to 20% by weight.

As the flavor oil, for example, flavor oil such as sesame oil, mustard oil, nutmeg oil, ginger oil, etc. can be used depending on each person's preference. The amount used is generally /%/Q% by weight.

Examples of emulsifiers include soybean phospholipids (lecithin), Shof fatty acid esters, propylene glycol fatty acid esters, and glycerin fatty acid esters.

Seven or more types of emulsifiers are used, such as nrubitan fatty acid esters, and emulsifiers to help prevent oil build-up during storage. The amount used is generally desirably 3 to 3 parts by weight.

Examples of antioxidants include dl-α-tocopherol,
Butylated hydroxyanine (B, H, A-), propyl gallic acid, etc. are used as appropriate.The amount used is generally 00/-0,! A weight range is preferred.

The kneading can be carried out using a conventional mixing means 1, such as a suitable mixing device such as a mixer or a kneader.

In addition to the roll mills normally used in the production of horizontal milling, wet mills and mortar mills are used. This process is carried out to make the germ particles into fine particles and obtain a smooth paste. If a roll crusher is used here, air can be removed from the paste, removing residual oxygen and improving the shelf life of the paste. Therefore, it is preferable to use a roll crusher. At this time, if the germ particles have a particle size of gOμ or more, the roughness of the germ particles will be felt, so the germ particles are micronized until they become less than troμ. Furthermore, the germ paste obtained in the micronization step may optionally contain additives such as seasonings, flavors, coloring agents, and stabilizers.

Next, the flaky germ used in the present invention requires the germ removed during the milling or polishing process of grains such as wheat, barley, rice, and corn, similar to the germ used to make the germ paste described above. It can be pressed and used as flakes.

For example, when wheat and barley are passed through a roll during the milling process, the germ is compressed and separated into flakes, which can be used as they are. As for rice, the granular germ and bran are separated together during the milling process, so this is sieved to separate only the granular germ, which is then pressed and used in the form of flakes. As for corn, the germ is taken out during the milling process and is ground in a T-roll mill, sieved, and then pressed and used in the form of flakes. In addition, these flaky germs are preferably fresh, and it is preferable to use those that have not undergone significant oxidation of fats and oils with an acid value of 1 or less and a peroxide value of IO or less. Note that defatted embryos are not suitable in this case.

The flaky germ can be roasted in the same manner as the germ is roasted to produce the germ paste described above. In this case, the same applies to the roasting temperature and time.

Next, this roasted flaky germ is kneaded with dissolved hydrogenated oil without being crushed, and then cooled, resulting in germ flakes that are coated with hydrogenated oil! obtain.

This hardened oil coating is applied, for example, to 13σC-tro during roasting.
Flake-shaped germ whose temperature has risen to c? Near 0C-8
After being left to cool to 0C, it is kneaded with dissolved hydrogenated oil in a rotary direct-fire roaster heated to 0C-80C, and then cooled. If this cooling is done quickly, the fats and oils will have a dense crystalline structure and will have a better texture.

The hardened oil used in this coating step preferably has a melting point of 60C or higher, and one specific example is Nuba' GTS-
IP' (manufactured by Taiyo Kagaku Co., Ltd.), 'PK-jg' (
(manufactured by Kao Soap Co., Ltd.). The melting point is bo'
The reason why it is preferable to use a hydrogenated oil of R3 or higher is that when coated with these oils, germ flakes with an excellent texture can be obtained, and the above germ paste and germ flakes can be used. Due to the rise in temperature during kneading,
Low-melting-point oils and fats may dissolve, making the coating less effective.The weight ratio of roasted flaky germ to hydrogenated oil is 9117.
: io~7o:3o (preferably gJ':is~7s゛:2s) When kneading roasted flaky germ and hydrogenated oil, flavor and stability are ?One or more seasonings, flavor oils, emulsifiers, antioxidants, etc. can be added as necessary to improve the In addition, if 0.02 to 0.0j% of dl-α-tocopherol is added to the hydrogenated oil as an antioxidant, the content in the germ can be used. The oxidation of fats and oils can be significantly suppressed.

Is the coating process with the above hydrogenated oil oxidized? The flaky germ is coated with a hydrogenated oil that does not absorb oxygen. This is done in order to prevent the oxidation of the oils and fats contained in the germ, and to prevent the oils and fats contained in the germ from seeping out and separating the germ flakes and the germ paste when kneaded with the above-mentioned germ paste. It will be done.

Next, the germ paste and germ flakes obtained as described above are kneaded. This kneading can be carried out using ordinary mixing means such as a mixer or a suitable kneading device such as a kneader. It is preferable to carry out the process at a low speed in order to prevent the paste from whipping.The weight ratio of the germ paste and germ flakes is as follows:
The amount of M is preferably in the range of 10 to 30 parts by weight.

〔Effect of the invention〕

The germ paste containing germ flakes produced according to the invention not only contains a high content of germ (and has a pleasant taste).
It has aroma and texture. Furthermore, it is an excellent food product that is resistant to deterioration in quality due to oxidation, oil removal, etc., and has improved storage stability.

In addition, when this germ paste containing germ flakes was subjected to a home use test, it was evaluated as being excellent in terms of texture, spreadability on bread, and compatibility with other dishes. Ta.

Therefore, the present invention solves the conventional problem of making a large amount of germ delicious and edible while also improving its preservability. It is a method that is useful as a method for expanding the germination process.

〔Example〕

Examples of the present invention are shown below, but the present invention is not limited thereto.

Example 1 Wheat germ obtained from wheat at room temperature was roasted for 10 minutes at the product temperature tsoc in a 7-rotation type direct flame roaster.

11) 6% by weight of the roasted germ a and 0% by weight of "Softon Yoto I" (manufactured by Tsukishima Foods Co., Ltd.) as a fluid shortening were blended in a vertical mixer at low speed for minutes, and then blended in a three-roll mill. The germ paste was micronized until the germ particles became 80μ or less by passing the germ paste three times.

Apart from this, hydrogenated oil GTS (Taiyo Kagaku Co., Ltd. Nashi)
-0% by weight was put into a rotary direct-fire roasting machine and dissolved in an OC, and flaky wheat germ obtained from wheat in a conventional manner was roasted therein in the same manner as above.

50% by weight of the obtained roasted germ was added. This temperature is 70
Roasted germ flakes kneaded with C and coated on the above hydrogenated oil T flaky roasted germ? Obtained.

The germ paste obtained as above and the roasted germ flakes are blended at a weight ratio of 80:2 in a vertical mixer at low speed for 5 minutes to create a germ paste containing germ and flakes.
Obtained.

This germ paste containing germ flakes has a high nutritional value (it was a paste that was easy to spread on bread, just like soft margarine, even when taken out of the refrigerator.

Example 2 Barley germ obtained during the barley milling process was roasted for 70 minutes at tDC in a stationary direct flame heating machine.

1') Roasted embryo 70% by weight, fluid shortening "Soft" (Taiyo Yushi Co., Ltd. M) 00% by weight, starch syrup/g weight% 1 salt, 7% by weight.

After blending 7% by weight of phospholipid as an emulsifier at low speed in a vertical mixer for j minutes, the germ paste is passed through a roll crusher to become atomized with germ particles of 80μ or less. There were many.

Separately, hydrogenated oil “PK-!g'c (manufactured by Kao Soap Co., Ltd.) 2
! % by weight is melted in a rotary direct-fired roasting machine using a JC, and the flaky barley germ obtained during the barley milling process is roasted in the same manner as above to obtain a double-roasted product. Added germ 7j weight. This was kneaded at sC to obtain roasted germ flakes coated on the roasted germ in the form of hydrogenated oil T flakes.

Combine the roasted germ paste and roasted germ flakes as described above in a weight ratio of 70:30 in a vertical mixer at low speed! The mixture was kneaded for a minute to obtain an germ paste containing germ flakes.

This germ paste containing germ flakes can be applied to rice, as well as for dressings, etc., and has a good per bite (it was a mellow paste with excellent preservability).Example 3 During the rice milling process The obtained rice germ was roasted for 13 minutes at a temperature of /jt)C in a large frying machine (manufactured by Kajiwara Kogyo Co., Ltd.), and this roasted germ was ground with a pin mill (manufactured by Makino Sangyo Co., Ltd.) to obtain rice germ. Roasted embryo powder SO Juyo% and fluid shortening Soft (manufactured by Taiyo Yushi Co., Ltd.) g5
5% by weight salt 7% by weight, sucrose fatty acid ester 3, 9
sM amount%% cit-α-tocopherol 0.0jf
After blending Et% with a mixer for 10 minutes, the mixture was passed through a roll crusher to obtain a finely divided germ paste with germ particles of gσμ or less.

Separately, flaky roasted wheat germ gO obtained by roasting the flaky wheat germ obtained during the wheat milling process in the same manner as above was dissolved in gO weight % and roughly L as hydrogenated oil. "GTS" (manufactured by Taiyo Kagaku Co., Ltd.) 19. Cotton weight, dl-α-tocopherol o, o as an antioxidant
r weight% was kneaded in a rotary direct-fire roasting machine at a temperature of 2oC, and the above hydrogenated oil? Roasted germ flakes coated with flaky roasted germ were obtained.

The germ paste obtained as described above and the roasted germ flakes were combined at a ratio of 80:2 in a vertical mixer at low speed for 5 minutes to obtain a germ paste containing germ flakes.

This germ paste containing germ flakes, 0 weight percent, soybean oil 110 weight percent, vinegar ag weight 2 percent, and spice mix 2 percent by weight were mixed with a household mixer to obtain a tresting.

This dressing was nutritious, delicious, and had a pleasant texture.

Claims (4)

[Claims] (1) The roasted germ is kneaded with liquid shortening, either by pulverizing or without pulverizing, or by adding one kind of seasoning, flavor oil, emulsifier, antioxidant, etc. as necessary during this kneading. After adding or more and kneading, the germ paste is micronized until the germ particles are 80μ or less,
Roasted flaky germ is coated with hydrogenated oil, or roasted with one or more seasonings, flavorings, emulsifiers, antioxidants, etc. added as necessary for this coating. A method for producing germ paste containing germ flakes, which comprises adding germ flakes and kneading. (2) Solid fat index (SFI) is 25 or less at 0℃ and 30
A method for producing germ paste containing germ flakes according to claim 1, using a fluidized shortening having a temperature of 3 to 10 °C. (3) The method for producing germ paste containing germ flakes according to claim 1, which uses a hydrogenated oil having a melting point of 60° C. or higher. (4) The weight ratio of roasted germ to fluid shortening is 5
:95 to 70:30, and 5 to 40 parts by weight of roasted germ flakes coated with hydrogenated oil are kneaded with 100 parts by weight of micronized germ paste according to claim 1. Method for producing germ paste containing flakes.