JPS6178355A - Production of embryo bud milk of grain - Google Patents

Abstract

PURPOSE:To obtain embryo bud milk of grain useful as a drink or a subsidiary ingredient of food without damaging a nutritive component, by immersing embryo buds of grain in water, grinding or stirring them, and sterilizing the ground ingredient under heating. CONSTITUTION:Embryo buds of grain (e.g., wheat, etc.) are immersed in water, ground or stirred, preferably admixtures are removed, subsidiary ingredients (e.g., sugar, etc.) are added to the ground ingredient, and it is sterilized under heating, to give the aimed embryo bud milk of grain.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a method for producing cereal endosperm made from the germ of cereals such as wheat.

[Prior art and its problems] The germ of grains such as wheat contains high-quality protein, essential fatty acids that cannot be synthesized in the human body, nolic acid, and vitamin B.
2. Various vitamins such as B and E, K, Ha,
It is well known that it contains abundant minerals such as Ca and 88, and has extremely high nutritional value.

Conventionally, the methods of using this grain germ include using it as a raw material for germ oil, adding it as roasted germ to secondary processed flour products such as biscuits, kutskiy, bread, and noodles, and using the roasted germ as it is as a health food. The method of doing so was adopted.

However, the method of making germ oil as a raw material only yields a small amount of germ oil even if a large amount of raw material is processed, and the pomace can only be used for feed, etc., and the nutritional components of grain germ are not fully utilized. I couldn't do it. Furthermore, the method of adding it to secondary processed flour products limits the amount of use, making it difficult to expand its use. Furthermore, the method of using roasted germ directly as a health food has not been able to increase the amount of consumption one step further in terms of taste and the like.

On the other hand, a method of enzymatically decomposing grain germ and extracting the extract with water or hot water and using it as a nutritional drink has been proposed5 (for example, Equity No. 1 155-1027, JP-A-59
-74962). These methods are expected to provide new fields of use for cereal germs.

However, in the method described in 1-, after being treated with an enzyme,
In both cases, insoluble solids are removed, so
Most of the nutritional components contained in the grain germ are removed as insoluble solids, and according to additional tests by the present inventors, approximately 10
It was found that only % or less of nutritional components were transferred to the extract.

"Objective of the Invention" An object of the present invention is to provide a method for producing grain endosperm that can be used as a raw material for nutritional drinks and other materials by processing grain germ so that its nutritional components are not lost. There is a particular thing.

"Structure of the Invention" The method for producing grain endosperm of the present invention includes a step of adding water to the germ of the grain, a step of grinding or stirring them,
The method includes a step of heating and sterilizing the ground and stirred material. Further, the further improved method for producing grain endosperm of the present invention includes the steps of adding water to the germs of grains, grinding or stirring them, and removing impurities from the ground and stirred product. The method includes a step of removing, a step of adding an auxiliary material to the ground and stirred material to adjust the components, and a step of heating and sterilizing the prepared product.

The present invention will be explained in more detail below.

As a raw material, germs obtained by milling or milling grains such as wheat, barley, rice, pigeon oats, rye, and corn in a conventional manner are used.

As the germ, fresh germ, dried germ, roasted germ, etc. can be used. These germs are preferably as fresh as possible and have not undergone much oxidation.

In addition, it is preferable that there are few impurities and a high degree of selection.

Water is preferably added to this embryo after a 2.5-fold amount or more, more preferably a 100-fold amount. The amount of water added will affect the solids content of the germ milk product; too thin a concentration will result in poor nutritional value, and too thick will result in poor texture. In addition, to speed up the softening of the germ, when adding water, add alkalis such as potassium hydroxide, calcium hydroxide, sodium hydroxide, and sodium carbonate to the germ! 0.005 to 0.0 per J-1kg
You can also add 7 grams.

By adding water and soaking the germ, it becomes easier to form the germ into fine particles in the subsequent grinding or stirring step. However, if the soaking time is too long, the number of viable bacteria in the germ may be large, which may cause problems from a food hygiene perspective, and the action of various enzymes contained in the germ may adversely affect taste and odor. Therefore, it is preferable to set the soaking time to the shortest period necessary to bring the germ into a state where it can be easily ground or stirred. The specific time varies depending on the shape, such as flakes or granules, but generally around 10 minutes is appropriate.

Next, the wheat germ soaked in water is ground or stirred using a household mixer, grinder, Yarya crusher, micro radar, homogenizer, etc. By grinding or stirring, the germ becomes fine particles. In this case, the particle size of the germ is preferably 50g1+ or less, more preferably 20gm or less.

This ground and stirred material may contain some impurities such as bran if relatively low-purity germ is used as a raw material. Therefore, if necessary, a sedimentation machine, a centrifugal sedimentation machine, a filter, etc. are used to remove the impurities mixed in the ground and stirred material. In this case, the use of a sedimentation separator, centrifugal sedimentation machine, or filter is strictly for the purpose of removing impurities, and insoluble components of the germ itself should be avoided as much as possible.

Therefore, for example, in the case of a centrifugal sedimentation machine, the
It is preferable to treat with pm. Note that when highly purified germ is used, it contains almost no impurities such as bran, so there is no need to perform treatment using a sedimentation separator, centrifugal sedimentation machine, filter, etc.

If necessary, auxiliary materials are added to the ground agitated product from which the bran has been removed to adjust the ingredients. Since germ pores have a grassy or astringent taste, the taste can be improved by adjusting the ingredients by adding auxiliary materials. Such auxiliary materials include sugars such as sugar, high fructose corn syrup, lactose, maltose, honey, and coupling sugar, fats and oils such as soybean oil, safflower oil, corn oil, and wheat germ oil, oranges, pineapples, apples, etc. Examples include flavoring materials such as fruit juice, cocoa, coffee, milk, and milk powder, colorants such as caramel, antifoaming agents such as silicone resin, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, and lecithin.

However, when adding fats and oils, it is necessary to homogenize the germ again to make it homogenized, or to add the fat during the process of adding water to the germ and grinding or stirring it. By adjusting the ingredients in this way, the taste of the product can be improved and the product can be made to be rich in variety. In addition, when trying to obtain embryonic milk with a straight taste, it is not necessary to add these auxiliary materials.

After adjusting the ingredients in this way, the embryonic milk can be produced by heat sterilization. As means for heat sterilization, direct heating methods such as blowing live steam, indirect heating methods using plate-type or tube-type sterilizers, etc. can be adopted. Heat sterilization by blowing live steam is preferably performed at 1
This is done by blowing live steam around 35°C to raise the product temperature to 80°C or higher. By blowing live steam in this way, thermal efficiency is improved and sterilization can be performed effectively, and volatile components in the germ evaporate more easily, so it can be expected to be effective in removing the grassy odor of the germ. At this time, heating causes thermal denaturation of carbohydrates, proteins, etc., increasing the viscosity and stabilizing the dispersion of these insoluble components.

In addition, in order to homogenize each component after adding the auxiliary materials,
It is desirable to homogenize one last time to produce homogenized embryonic milk.

The embryonic milk thus obtained can be filled into a container as it is to make a nutritional drink. It can also be dried and powdered using methods such as spray drying to make health foods such as powdered germ pores with preservative and instant properties, or used as an auxiliary ingredient in foods such as soup, milk, cake, and bread. .

The endosperm obtained by the present invention has not only extracts such as water-soluble sugars, vitamins, and minerals, but also insoluble components such as lipids, carbohydrates, and proteins in a dispersed and stabilized state, and contains most of the nutritional components of the grain germ. It has a machine. Therefore, it is possible to provide extremely nutritious beverages, health foods, and food sub-materials by effectively utilizing the nutritional components of the grain germ.

"Examples of the Invention" Example 1 1000+ sl of water was added to 100 g of raw wheat germ, and the mixture was ground with a homogenizer for 10 minutes to obtain a ground product of raw wheat germ. This ground product was sterilized by heating for 15 minutes by blowing live steam at 135°C. The wheat germ milk thus obtained had dispersed and stabilized ingredients, and was a light cream-colored nutritional drink that was relatively easy to drink.

In addition, when this wheat germ milk was spray-dried, 70 g of cream-colored fine powder was obtained. Then, 25 g of this wheat germ pore powder was mixed with 75 g of dry soup (trade name "Potage Ace", manufactured by Riken Vitamin Co., Ltd.), and when 1100 ml of water was added and heated, a soup with a good taste was obtained.

Example 2 1200 ml of water was added to 10 (l g) of raw wheat germ and stirred for 10 minutes in a household ITI mixer to obtain a stirred raw wheat germ. This stirred material was placed in a centrifugal sedimentation machine at +50 rp.
+s for 5 minutes to remove impurities such as bran. Furthermore, add fructose glucose liquid sugar lo
ng, 20 g of honey, and 1 g of salt were added to adjust the ingredients, and then heated and sterilized for 10 minutes by blowing live steam at 135°C. The wheat germ milk thus obtained was a nutritional drink that had a good taste and was easier to drink.

Example 3 8001 g of water was added to 100 g of raw wheat germ, and the mixture was ground with a homogenizer for 20 minutes to obtain a ground product of raw wheat germ. This ground material was processed in a centrifugal sedimentation machine at 100 rpm for 5 minutes to remove impurities such as bran.Furthermore, this ground material was mixed with 100 g of fructose-glucose liquid sugar, 400 g of orange juice, and an acidulant (citric acid). ) After adjusting the ingredients by adding 5 g, sterilization was carried out by blowing live steam at 135° C. for 10 minutes. The wheat germ milk thus obtained was a nutritious drink with an orange flavor and good taste.

Example 4 10100 O of water was added to 100 g of roasted wheat germ, and the mixture was ground with a homogenizer for 20 minutes to obtain a ground product of roasted wheat germ. This ground material was centrifuged at 200 rpm.

for 5 minutes to remove impurities such as bran. Furthermore, add fructose glucose solution @ 100g to this ground product.
After adjusting the ingredients by adding , malt extract log, 10 g of powdered coffee, 2 g of caramel, 0.5 g of salt, and a small amount of coffee flavor, the mixture was sterilized by heating for 10 minutes by blowing live steam at 135°C. The wheat germ milk thus obtained was a nutritious drink with a coffee flavor and good taste.

Example 5 100 g of dried barley germ is added with 1000 μl of water and can be used as a homogeneous product or a food sub-material.

The mixture was ground for 20 minutes using a gel polisher to obtain a ground product of dried barley germ. The ground material was centrifuged to yield 150 rPIl.

for 5 minutes to remove impurities such as bran. This ground product was sterilized by heating for 20 minutes by blowing live steam at 135°C. The barley germ pore thus obtained was a light cream-colored nutritional drink that was relatively easy to drink.

"Effect of the invention"

Claims (2)

[Claims] (1) A method for producing grain endosperm, which comprises the steps of adding water to grain germs and soaking them, grinding or stirring them, and heating and sterilizing the ground and stirred product. . (2) A step of adding water to the grain germ and soaking it, a step of grinding or stirring it, a step of removing impurities from this ground agitated material, and a step of adding auxiliary materials to this ground agitated material. 1. A method for producing cereal endosperm, comprising the steps of: adjusting the ingredients by heating and sterilizing the prepared product.