JPS6319143B2 - - Google Patents
Info
- Publication number
- JPS6319143B2 JPS6319143B2 JP57182861A JP18286182A JPS6319143B2 JP S6319143 B2 JPS6319143 B2 JP S6319143B2 JP 57182861 A JP57182861 A JP 57182861A JP 18286182 A JP18286182 A JP 18286182A JP S6319143 B2 JPS6319143 B2 JP S6319143B2
- Authority
- JP
- Japan
- Prior art keywords
- germ
- roasted
- odor
- extract
- treated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000284 extract Substances 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 25
- 235000016709 nutrition Nutrition 0.000 claims description 20
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 108010021511 Aspergillus oryzae carboxyl proteinase Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 235000012041 food component Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims 1
- 102000013142 Amylases Human genes 0.000 claims 1
- 108010065511 Amylases Proteins 0.000 claims 1
- 235000019418 amylase Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 235000019645 odor Nutrition 0.000 description 18
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 244000052616 bacterial pathogen Species 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 5
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 description 5
- 239000002285 corn oil Substances 0.000 description 5
- 235000005687 corn oil Nutrition 0.000 description 5
- 239000000787 lecithin Substances 0.000 description 5
- 229940067606 lecithin Drugs 0.000 description 5
- 235000010445 lecithin Nutrition 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 235000019155 vitamin A Nutrition 0.000 description 5
- 239000011719 vitamin A Substances 0.000 description 5
- 229940045997 vitamin a Drugs 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 238000013329 compounding Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 229960003966 nicotinamide Drugs 0.000 description 4
- 235000005152 nicotinamide Nutrition 0.000 description 4
- 239000011570 nicotinamide Substances 0.000 description 4
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 4
- 229960000984 tocofersolan Drugs 0.000 description 4
- 239000002076 α-tocopherol Substances 0.000 description 4
- 235000004835 α-tocopherol Nutrition 0.000 description 4
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Description
【発明の詳細な説明】
本発明は、服用乃至は飲用がきわめて容易とな
つた胚芽含有栄養組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a germ-containing nutritional composition that is extremely easy to take or drink.
更に詳細には、本発明は、胚芽独特のいや味が
著じるしく軽減された胚芽含有栄養組成物に関す
るものである。 More specifically, the present invention relates to a germ-containing nutritional composition in which the unpleasant taste peculiar to germ is significantly reduced.
一般に穀類の胚芽は、蛋白質、脂肪、無機質に
富むとともにビタミンB1，B2，B6及びＥを多量
に含有しており、通常の食品に比し栄養価の高い
ものである。しかしながら、胚芽はその種類によ
つて栄養組成、特にビタミン含量上可成りの相違
がみられるものであり、また胚芽は大気中で酸化
され易く、かつ夏期には虫が発生することが多
く、独特の臭気が発生し、したがつて、その保
存、または美味しく食するのが難しいという欠点
がみられる。 In general, grain germs are rich in protein, fat, and minerals, and contain large amounts of vitamins B 1 , B 2 , B 6 and E, and are more nutritious than ordinary foods. However, the nutritional composition, especially the vitamin content, of the embryo varies considerably depending on its type, and the embryo is easily oxidized in the atmosphere and is often infected with insects in the summer, making it unique. It has the disadvantage that it generates an odor and is therefore difficult to preserve or eat deliciously.
従来、胚芽における酸化防止、ならびに臭気除
去の目的で胚芽を酵素処理したり、加熱処理した
りして胚芽エキスにすることが行なわれている。
しかし、ここに得られる胚芽エキスも穀臭乃至は
油臭が依然として強く、だれでも容易に飲用でき
るというものではなかつた。 Conventionally, germ extracts have been prepared by subjecting the germs to enzyme treatment or heat treatment for the purpose of preventing oxidation in the germs and removing odors.
However, the germ extract obtained here still had a strong grain odor or oil odor, and was not something that anyone could easily drink.
本発明者らは、胚芽の栄養価値を生かし、かつ
だれにでも容易に飲用することのできる胚芽含有
栄養組成物を求めて研究した結果、胚芽含有物を
真空乾燥処理することによつて胚芽独特の臭気を
著じるしく低減することに成功したのである。 As a result of our research in search of a germ-containing nutritional composition that takes advantage of the nutritional value of the germ and can be easily consumed by anyone, we discovered that by vacuum-drying the germ-containing material, we developed a nutritional composition unique to the germ. The team succeeded in significantly reducing the odor.
本発明の特色とするところは、各種胚芽エキス
に呈味成分及び／又は栄養成分を添加混合し、液
状、泥状乃至は湿潤状とし、これを真空乾燥する
点にある。真空乾燥だけで、胚芽の臭気がほとん
どなくなるのはきわめて意外なことであつたが、
胚芽がエキスになつているために、真空乾燥処理
によつて水分が蒸発するときに、臭気も一緒に除
去されるものと考えられる。 A feature of the present invention is that flavor components and/or nutritional components are added to and mixed with various germ extracts to form a liquid, slurry, or wet state, and this is vacuum-dried. It was quite surprising that the odor of the germ was almost completely eliminated by vacuum drying alone.
Since the germ is an extract, it is thought that when the water evaporates during the vacuum drying process, the odor is also removed.
本発明に用いる胚芽エキスは次のＡ，Ｂ，Ｃの
いずれか又はそれらの混合物である。 The germ extract used in the present invention is any one of the following A, B, and C or a mixture thereof.
Ａ 穀類胚芽に胚芽の2.5〜10倍量の水の存在下
に胚芽の0.1〜1.0％に相当するプロテアーゼと
胚芽の0.1〜1.0％に相当するタカジアスターゼ
を作用させたのち90℃程度に加熱し、ついでこ
れに胚芽の0.1〜1.0％に相当するα―アミラー
ゼを作用させ不溶性固形分を除去して得た胚芽
エキス。A: Grain germ is treated with protease corresponding to 0.1-1.0% of the germ and Takadiastase corresponding to 0.1-1.0% of the germ in the presence of 2.5-10 times the amount of water, then heated to approximately 90℃. , and then treated with α-amylase corresponding to 0.1 to 1.0% of the germ to remove insoluble solids, resulting in an germ extract.
Ｂ Ａの胚芽エキスを加熱してロースト臭を増強
させ穀臭を除去したロースト胚芽エキス。B A roasted germ extract obtained by heating the germ extract of A to enhance the roasted odor and remove the grain odor.
Ｃ 穀類胚芽を焙焼し、ロースト臭を増強させ穀
臭を除去したロースト胚芽に2.5〜10倍量の水
の存在下にロースト胚芽の0.1〜1.0％に相当す
るプロテアーゼとロースト胚芽の0.1〜1.0％に
相当するタカジアスターゼを作用させたのち90
℃程度に加熱し、ついでこれにロースト胚芽の
0.1〜1.0％に相当するα―アミラーゼを作用さ
せ不溶性固形分を除去して得たロースト胚芽エ
キス。C. Cereal germs are roasted to enhance the roasted odor and remove the grain odor, and then the roasted germs are treated with protease equivalent to 0.1% to 1.0% of the roasted germs and 0.1% to 1.0% of the roasted germs in the presence of 2.5 to 10 times the amount of water. After applying Takadiastase equivalent to 90%
Heat to about ℃, then add roasted germ to this.
Roasted germ extract obtained by removing insoluble solids by applying α-amylase equivalent to 0.1 to 1.0%.
この胚芽エキスには呈味性と栄養上のバランス
を考慮して各種呈味成分及び／又は栄養成分が添
加される。 Various flavor components and/or nutritional components are added to this germ extract in consideration of taste and nutritional balance.
その配合の概要は次の通りである。 The outline of the formulation is as follows.
胚芽エキス ３〜20％（重量）
カツプリングシユガー 30〜90％
炭酸カルシウム 0.5〜2.5％
コーン油 1.0〜10％
レシチン 0.01〜0.1％
ビタミンＡ、Ｄオイル 0.005〜0.02％
ビタミンＥ 0.005〜0.1％
ビタミンB1 0.001〜0.01％
ビタミンB210倍散 0.01〜0.1％
ニコチン酸アミド 0.01〜0.1％
ヒタミンＣ 0.1〜0.5％
鉄 0.05〜0.5％
脱粉 ０〜30％
ブドウ糖 ０〜30％
また、本発明においては、更にロースト麦芽エ
キスを無水換算で、上記組成物に２〜30％追添加
して、ロースト麦芽の風味を付与することができ
る。ロースト麦芽エキスは麦芽を150゜〜200℃、
１〜30分間加熱したものであるが、これを用いれ
ば、胚芽の臭気は全く感じなくなるようにするこ
とができるのである。Germ extract 3-20% (by weight) Katsupringjuger 30-90% Calcium carbonate 0.5-2.5% Corn oil 1.0-10% Lecithin 0.01-0.1% Vitamin A, D oil 0.005-0.02% Vitamin E 0.005-0.1% Vitamin In the present invention The flavor of roasted malt can be imparted by further adding 2 to 30% roasted malt extract to the above composition on an anhydrous basis. Roast malt extract is made by heating malt to 150° to 200°C.
It is heated for 1 to 30 minutes, and by using this, the odor of the germ can be completely eliminated.
また、本発明においては、呈味成分、栄養成分
以外にも、風味を向上させるためにフルーツ様香
料、ヨーグルト様香料等を適宜添加することがで
きる。 Furthermore, in the present invention, in addition to taste components and nutritional components, fruit-like flavoring agents, yogurt-like flavoring agents, and the like can be appropriately added to improve the flavor.
以上で得られた混合物は、必要があればこれに
水を加え、溶液状、泥状乃至は湿潤状とされるも
のである。連続式の真空乾燥処理に適しているの
は泥状程度のものである。 The mixture obtained above is made into a solution, slurry, or wet state by adding water, if necessary. Materials suitable for continuous vacuum drying are those that are in the form of mud.
この混合物は、真空乾燥処理されるが、これは
回分式でもよく、連続式でもよい。真空度５〜
15torrまで真空にしたチヤンバーに100〜120℃ま
で加熱した混合物を押出すことにより乾燥され
る。 This mixture is subjected to a vacuum drying process, which may be carried out batchwise or continuously. Vacuum degree 5~
It is dried by extruding the mixture heated to 100-120°C into a chamber evacuated to 15 torr.
乾燥されたものは、飲みやすいように、粉末状
乃至は顆粒状に破砕される。 The dried product is crushed into powder or granules to make it easier to drink.
得られたものは、そのままで服用したり、水又
は湯にといて飲用することができる。 The obtained product can be taken as is or mixed with water or hot water.
本発明の胚芽含有栄養組成物は胚芽の栄養成分
を配合し、しかも臭気がほとんど除去されている
ために、だれにでも飲用が容易で、しかもすぐれ
た栄養を供給できるものである。 The germ-containing nutritional composition of the present invention contains the nutritional components of germ and has almost no odor, so it is easy for anyone to drink and provides excellent nutrition.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例 １
小麦胚芽に2.5倍量の水を添加し、小麦胚芽の
0.5％に相当するプロテアーゼと小麦胚芽の0.25
％に相当するタカジアスターゼを加え、60℃で30
分間撹拌後、90℃に加熱し、酵素を失活させる。
これに小麦胚芽の0.5％に相当するα―アミラー
ゼを加え、80℃で30分間保持した後100℃に加熱
し、酵素を失活させる。これを圧搾してBrix12°
の胚芽エキスを得た。このエキスにビタミン、ミ
ネラル、糖などを下記の配合割合で添加混合し泥
状物を得て、100℃まで加熱し、これを連続真空
乾燥機で真空度10torrで乾燥し、粉砕することに
より、栄養価の高い風味良好な粉末栄養組成物
100Kgを得た。Example 1 2.5 times the amount of water was added to wheat germ, and the wheat germ was
Protease equivalent to 0.5% and 0.25 of wheat germ
Add Takadiastase equivalent to % and incubate at 60℃ for 30
After stirring for a minute, heat to 90°C to inactivate the enzyme.
Add α-amylase equivalent to 0.5% of wheat germ, hold at 80°C for 30 minutes, and then heat to 100°C to deactivate the enzyme. Squeeze this to Brix12°
germ extract was obtained. Add and mix vitamins, minerals, sugar, etc. to this extract in the proportions shown below to obtain a slurry, heat it to 100℃, dry it with a continuous vacuum dryer at a vacuum level of 10 torr, and crush it. Powder nutritional composition with high nutritional value and good flavor
Got 100Kg.
配合割合（製品100Kg当り）
胚芽エキス（Brix12） 70Kg
カツプリングシユガー（Brix80） 70Kg
炭酸カルシウム ２Kg
コーン油 ３Kg
レシチン 0.05Kg
ビタミンＡ、Ｄオイル 0.01Kg
ｄ―α―トコフエロール 0.05Kg
ビタミンB1 0.004Kg
ビタミンB210倍散 0.04Kg
ニコチン酸アミド 0.03Kg
ビタミンＣ 0.3Kg
鉄 0.17Kg
脱粉 15Kg
ぶどう糖 10Kg
フレーバー １Kg
実施例 ２
実施例１と同様な方法で胚芽エキスを作り下記
の配合割合で添加混合し、泥状物を得、これを
100℃に加熱し、これを連続真空乾燥機で、真空
度10torrで乾燥、粉砕することにより、栄養価の
高い風味良好な粉末栄養組成物100Kgを得た。Compounding ratio (per 100Kg of product) Germ extract (Brix12) 70Kg Cutting juice (Brix80) 70Kg Calcium carbonate 2Kg Corn oil 3Kg Lecithin 0.05Kg Vitamin A, D oil 0.01Kg d-α-tocopherol 0.05Kg Vitamin B 1 0.004Kg Vitamin B 2 10 powder 0.04Kg Nicotinamide 0.03Kg Vitamin C 0.3Kg Iron 0.17Kg Depowder 15Kg Glucose 10Kg Flavor 1Kg Example 2 Germ extract was made in the same manner as in Example 1 and added and mixed in the following proportions. Obtain a slurry and add this
The mixture was heated to 100°C, dried in a continuous vacuum dryer at a vacuum level of 10 torr, and crushed to obtain 100 kg of a powdered nutritional composition with high nutritional value and good flavor.
配合割合（製品100Kg当り）
胚芽エキス（Brix12） 70Kg
カツプリングシユガー（Brix80） 70Kg
炭酸カルシウム ２Kg
コーン油 ３Kg
レシチン 0.05Kg
ビタミンＡ、Ｄオイル 0.01Kg
ｄ―α―トコフエロール 0.05Kg
ビタミンB1 0.004Kg
ビタミンB210倍散 0.04Kg
ニコチン酸アミド 0.03Kg
ヒタミンＣ 0.3Kg
鉄 0.17Kg
脱粉 15Kg
ココア粉 ７Kg
ぶどう糖 ４Kg
実施例 ３
実施例１で得た胚芽エキスを200℃で５分間加
熱し、ロースト臭を有する胚芽エキスを得た。同
様に麦芽エキスを加熱することによりロースト臭
を有する麦芽エキスを得た。このロースト臭を有
する胚芽エキス、麦芽エキスにビタミン、ミネラ
ル、糖などを下記の配合割合で添加混合し、泥状
物を得これを100℃に加熱し、これを連続式真空
乾燥機で真空度10torr、100℃で乾燥し、粉砕す
ることにより、栄養価の高い、風味良好な粉末栄
養組成物100Kgを得た。Compounding ratio (per 100Kg of product) Germ extract (Brix12) 70Kg Cutting juice (Brix80) 70Kg Calcium carbonate 2Kg Corn oil 3Kg Lecithin 0.05Kg Vitamin A, D oil 0.01Kg d-α-tocopherol 0.05Kg Vitamin B 1 0.004Kg Vitamin B 2 10 powder 0.04Kg Nicotinamide 0.03Kg Hitamine C 0.3Kg Iron 0.17Kg De-powder 15Kg Cocoa powder 7Kg Glucose 4Kg Example 3 The germ extract obtained in Example 1 was heated at 200℃ for 5 minutes to remove the roasted odor. An embryo extract having the following properties was obtained. Similarly, a malt extract having a roasted odor was obtained by heating the malt extract. Add and mix vitamins, minerals, sugar, etc. in the proportions shown below to the germ extract and malt extract that have a roasted odor to obtain a slurry, which is heated to 100℃, and then dried in a continuous vacuum dryer with a high degree of vacuum. By drying at 10 torr and 100°C and pulverizing, 100 kg of a powdered nutritional composition with high nutritional value and good flavor was obtained.
配合割合（製品100Kg当り）
ロースト胚芽エキス（Brix12） 70Kg
ロースト麦芽エキス（Brix20） 20Kg
カツプリングシユガー（Brix80） 70Kg
炭酸カルシウム ２Kg
コーン油 ３Kg
レシチン 0.05Kg
ビタミンＡ、Ｄオイル 0.01Kg
ｄ―α―トコフエロール 0.05Kg
ビタミンB1 0.004Kg
ビタミンB210倍散 0.04Kg
ニコチン酸アミド 0.03Kg
ヒタミンＣ 0.3Kg
鉄 0.17Kg
脱粉 15Kg
ぶどう糖 ７Kg
実施例 ４
小麦胚芽を直火式焙焼釜で焙焼し、ロースト臭
を増強させ、穀臭を除去したロースト胚芽を実施
例１と同様な方法で処理し、ロースト胚芽エキス
を得た。Compounding ratio (per 100Kg of product) Roast germ extract (Brix12) 70Kg Roast malt extract (Brix20) 20Kg Katsupring juice (Brix80) 70Kg Calcium carbonate 2Kg Corn oil 3Kg Lecithin 0.05Kg Vitamin A, D oil 0.01Kg d-α-tocopherol 0.05Kg Vitamin B 1 0.004Kg Vitamin B 2 10x powder 0.04Kg Nicotinamide 0.03Kg Hitamine C 0.3Kg Iron 0.17Kg Depowder 15Kg Glucose 7Kg Example 4 Wheat germ was roasted in an open fire roasting oven. The roasted germ whose odor was enhanced and whose grain odor was removed was treated in the same manner as in Example 1 to obtain a roasted germ extract.
このロースト胚芽エキスに、実施例３で用いた
ロースト麦芽エキス、ビタミン、ミネラル、糖な
どを下記の配合割合で添加混合し、泥状物を得、
これを100℃に加熱し、これを連続式真空乾燥機
で、真空度10torr、100℃で乾燥し、粉砕するこ
とにより、栄養価の高い、風味良好な粉末栄養組
成物100Kgを得た。 To this roasted germ extract, the roasted malt extract, vitamins, minerals, sugar, etc. used in Example 3 were added and mixed in the following proportions to obtain a slurry.
This was heated to 100°C, dried in a continuous vacuum dryer at a vacuum degree of 10 torr at 100°C, and pulverized to obtain 100 kg of a powdered nutritional composition with high nutritional value and good flavor.
配合割合（製品100Kg当り） ロースト胚芽エキス（Brix12） 70Kg ロースト麦芽エキス（Brix20 20Kg カツプリングシユガー（Brix80） 70Kg 炭酸カルシウム ２Kg コーン油 ３Kg レシチン 0.05Kg ビタミンＡ、Ｄオイル 0.01Kg ｄ―α―トコフエロール 0.05Kg ビタミンB1 0.004Kg ビタミンB210倍散 0.04Kg ニコチン酸アミド 0.03Kg ヒタミンＣ 0.3Kg 鉄 0.17Kg 脱粉 15Kg ぶどう糖 ７KgCompounding ratio (per 100Kg of product) Roast germ extract (Brix12) 70Kg Roast malt extract (Brix20 20Kg Cuttlefish spring juice (Brix80) 70Kg Calcium carbonate 2Kg Corn oil 3Kg Lecithin 0.05Kg Vitamin A, D oil 0.01Kg d-α-tocopherol 0.05 Kg Vitamin B 1 0.004Kg Vitamin B 2 10x powder 0.04Kg Nicotinamide 0.03Kg Hitamine C 0.3Kg Iron 0.17Kg Depowder 15Kg Glucose 7Kg
Claims (1)
在下にプロテアーゼとタカジアスターゼを作用
させたのち90℃程度に加熱し、ついでこれにα
―アミラーゼを作用させ不溶性固形分を除去し
て得た胚芽エキス、 Ｂ Ａの胚芽エキスを加熱してロースト臭を増強
させ穀臭を除去したロースト胚芽エキス、又
は、 Ｃ 穀類胚芽を焙焼し、ロースト臭を増強させ穀
臭を除去したロースト胚芽に2.5〜10倍量の水
の存在下にプロテアーゼとタカジアスターゼを
作用させたのち90℃程度に加熱し、ついでこれ
にα―アミラーゼを作用させ不溶性固形分を除
去して得たロースト胚芽エキス、 のいずれか又はそれらの混合物に呈味成分及び／
又は栄養成分を添加し、得られた混合物を真空乾
燥してなる胚芽含有栄養組成物。 ２ Ａ，Ｂ又はＣのいずれか又はそれらの混合物
にロースト麦芽エキスを添加混合し、これに呈味
成分及び／又は栄養成分を添加し、得られた混合
物を真空乾燥してなる特許請求の範囲第１項記載
の胚芽含有栄養組成物。[Claims] 1 A Grain germ is treated with protease and Takadiastase in the presence of 2.5 to 10 times the amount of water than the germ, heated to about 90°C, and then treated with α
- Germ extract obtained by applying amylase to remove insoluble solids, B. Roast germ extract obtained by heating the germ extract of A to enhance roast odor and remove grain odor, or C. Roasted cereal germ, The roasted germ, which has enhanced the roast odor and removed the grain odor, is treated with protease and Takadiastase in the presence of 2.5 to 10 times the amount of water, heated to about 90℃, and then treated with α-amylase to make it insoluble. A roasted germ extract obtained by removing solids, or a mixture thereof, with flavor components and/or
Or a germ-containing nutritional composition obtained by adding nutritional ingredients and vacuum drying the resulting mixture. 2. Claims obtained by adding and mixing roasted malt extract to any one of A, B, or C or a mixture thereof, adding taste components and/or nutritional components thereto, and vacuum drying the resulting mixture. 2. The germ-containing nutritional composition according to item 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57182861A JPS5974962A (en) | 1982-10-20 | 1982-10-20 | Embryo-containing nutrient composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57182861A JPS5974962A (en) | 1982-10-20 | 1982-10-20 | Embryo-containing nutrient composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5974962A JPS5974962A (en) | 1984-04-27 |
| JPS6319143B2 true JPS6319143B2 (en) | 1988-04-21 |
Family
ID=16125726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57182861A Granted JPS5974962A (en) | 1982-10-20 | 1982-10-20 | Embryo-containing nutrient composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5974962A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0328521U (en) * | 1989-07-28 | 1991-03-22 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037570C (en) * | 1993-05-07 | 1998-03-04 | 禄玉 | Process for preparing nurishing liquid of plumule extract |
| WO2023190853A1 (en) * | 2022-03-31 | 2023-10-05 | 不二製油グループ本社株式会社 | Flavoring agent |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS551027A (en) * | 1978-06-19 | 1980-01-07 | Mitsubishi Electric Corp | Manufacture of fluorescent lamp |
-
1982
- 1982-10-20 JP JP57182861A patent/JPS5974962A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS551027A (en) * | 1978-06-19 | 1980-01-07 | Mitsubishi Electric Corp | Manufacture of fluorescent lamp |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0328521U (en) * | 1989-07-28 | 1991-03-22 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5974962A (en) | 1984-04-27 |
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