JPS63276450A - Production of food and drink - Google Patents
Production of food and drinkInfo
- Publication number
- JPS63276450A JPS63276450A JP62110496A JP11049687A JPS63276450A JP S63276450 A JPS63276450 A JP S63276450A JP 62110496 A JP62110496 A JP 62110496A JP 11049687 A JP11049687 A JP 11049687A JP S63276450 A JPS63276450 A JP S63276450A
- Authority
- JP
- Japan
- Prior art keywords
- food
- drink
- corn germ
- maize
- foods
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 60
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 60
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims abstract description 21
- 230000000704 physical effect Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 238000007796 conventional method Methods 0.000 claims abstract description 4
- 150000002632 lipids Chemical class 0.000 claims abstract description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 53
- 235000005822 corn Nutrition 0.000 claims description 53
- 235000013325 dietary fiber Nutrition 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 14
- 235000013361 beverage Nutrition 0.000 claims description 6
- 239000003960 organic solvent Substances 0.000 claims description 3
- 238000000638 solvent extraction Methods 0.000 claims description 2
- 235000021245 dietary protein Nutrition 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 4
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 7
- 235000009973 maize Nutrition 0.000 abstract 7
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 230000001766 physiological effect Effects 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 235000015099 wheat brans Nutrition 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 229920002488 Hemicellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 238000001238 wet grinding Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 206010003011 Appendicitis Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000020974 cholesterol intake Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000002035 hexane extract Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- NRHMKIHPTBHXPF-TUJRSCDTSA-M sodium cholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC([O-])=O)C)[C@@]2(C)[C@@H](O)C1 NRHMKIHPTBHXPF-TUJRSCDTSA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000891 standard diet Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は飲食品の製造方法に係り、更に詳しくは飲食品
に血清コレステロール上昇抑制効果を付与すると共に飲
食品の物性を改善するために脱脂とうもろこし胚芽を飲
食品に添加使用することを特徴とする飲食品の製造方法
に関するものである。Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing food and drink products, and more specifically, the present invention relates to a method for producing food and drink products, and more specifically, in order to impart an effect of suppressing an increase in serum cholesterol to food and drink products, and to improve the physical properties of the food and drink products, defatting is performed. The present invention relates to a method for producing food and drink products characterized by adding corn germ to the food and drink products.
（従来の技術）
最近、健康食品として食物繊維（Ｄｌｅｔａｒｙ ｐｔ
−ｂｅｒ）が注目されている。食物繊維とは、セルロー
ス、ヘミセルロース、リグニン、ペクチン等を主成分と
するもので、従来のいわゆる粗繊維（Ｃｒｕｄｏ Ｆｉ
ｂｅｒ ）と区別され、穀類などに含まれている植物細
胞壁（Ｃｅｌｌｗａｌｌ）及び細胞内容物に含まれる植
物性の難消化性成分であるとされ、これが血清コレステ
ロールの増減、肥満・糖尿病の予防、虫垂炎、大腸ガン
、食品中の毒性物質の排除促進等と相関関係があるとさ
れている。特にとうもろこしの外皮（コーンファイバー
）にはヘミセルロース（非セルロース性多糖類）が多量
に含まれており、食物繊維として有用であり、顕著なる
血清コレステロール上昇抑制効果があることが知られて
いる（特公昭５９−１８８８号、特公昭５９−１（ｉ８
９ 号）。又更にコーンファイバーの外皮等穀類・豆類
の糠から調製した一定の食物繊維を飲食品の製造に添加
使用した場合には、飲食品に血清コレステロール上昇抑
制効果を付与すると共に飲食品の物性を改善することに
ついても知られている（特開昭５９−３９２６０号、特
開昭５９−２１０８５号、特公昭５８−１００５０号）
。(Prior art) Recently, dietary fiber (Dletary pt.
-ber) is attracting attention. Dietary fiber is mainly composed of cellulose, hemicellulose, lignin, pectin, etc.
ber) and is said to be an indigestible plant component contained in the plant cell walls and cell contents contained in grains, etc., and is said to increase or decrease serum cholesterol, prevent obesity and diabetes, and cause appendicitis. It is said that there is a correlation with colon cancer, promotion of elimination of toxic substances in food, etc. In particular, the husk of corn (corn fiber) contains a large amount of hemicellulose (non-cellulose polysaccharide), which is useful as dietary fiber and is known to have a remarkable effect of suppressing increases in serum cholesterol. Publication No. 59-1888, Special Publication No. 59-1 (i8
No. 9). Furthermore, when certain dietary fibers prepared from the bran of cereals and legumes, such as corn fiber husk, are added and used in the production of food and drink products, they have the effect of suppressing the increase in serum cholesterol and improve the physical properties of the food and drink products. It is also known that (JP-A-59-39260, JP-A-59-21085, JP-A-58-10050)
.
（発明が解決しようとする問題点）
本発明者等は、従来の穀類・豆類の線以外の原料につい
て、各種検討した結果、とうもろこしの湿式又は乾式処
理法により分離生産されるとうもろこし胚芽からコーン
オイルを有機溶媒抽出法等の公知の方法により脂質、微
量成分を除去して得られたものには、かなりの食物繊維
と適量の蛋白質が含まれており、これを飲食品の製造に
使用添加した場合には、飲食品に血清コレステロールの
上昇抑制効果を付与すると共に優れた吸水性、乳化性を
有していることから飲食品の物性を改善することを見い
だし、本発明を完成した。(Problems to be Solved by the Invention) As a result of various studies on raw materials other than conventional grains and legumes, the present inventors have determined that corn oil can be extracted from corn germ separated and produced by corn wet or dry processing methods. The product obtained by removing lipids and trace components by known methods such as organic solvent extraction contains a considerable amount of dietary fiber and an appropriate amount of protein, and is used and added in the production of food and drink products. The present invention has been completed based on the discovery that the present invention not only imparts an effect of suppressing the rise in serum cholesterol to foods and beverages, but also improves the physical properties of foods and beverages due to their excellent water absorption and emulsifying properties.
（問題点を解決するための手段）
本発明は、飲食品に血清コレステロール上昇抑制効果を
付与すると共に飲食品の物性を改善するために脱脂とう
もろこし胚芽を飲食品に添加使用することを特徴とする
飲食品の製造法に係るものである。(Means for Solving the Problems) The present invention is characterized in that defatted corn germ is added to foods and drinks in order to impart an effect of suppressing an increase in serum cholesterol to the foods and drinks and to improve the physical properties of the foods and drinks. This relates to the manufacturing method of food and drink products.
本発明に用いる脱脂とうもろこし胚芽は次の様に調製す
ることができる。Defatted corn germ used in the present invention can be prepared as follows.
すなわち、とうもろこしの湿式処理法（ＷｅｔＭｌｌｌ
ｌｎｇ ）により分離生産されたとうもろこし胚芽その
もの或いは、このとうもろこし胚芽から常法により搾油
した後の胚芽搾り粕（オイルケーキ）をｎ−ヘキサン、
エーテル、メタノール含有アルコール等の有機溶媒や水
の１種又は２種以上を用いて脱脂する方法、超臨界状態
の二酸化炭素等の流体を用いて脱脂する方法等によって
得られる。That is, the wet processing method of corn (WetMllll)
Either the corn germ itself isolated and produced by (lng) or the germ lees (oil cake) after oil extraction from the corn germ by a conventional method is extracted with n-hexane,
It can be obtained by a method of degreasing using one or more kinds of organic solvents such as ether and methanol-containing alcohol, or water, or by a method of degreasing using a fluid such as carbon dioxide in a supercritical state.
本発明による脱脂とうもろこし胚芽は、セルロース、ヘ
ミセルロースからなる食物繊維を固形分当り３０〜６０
％、蛋白質を固形分当り１０〜３０％含有するものであ
り、吸水性、乳化性に特に優れている。The defatted corn germ according to the present invention contains 30 to 60 dietary fibers consisting of cellulose and hemicellulose per solid content.
%, and contains 10 to 30% protein per solid content, and is particularly excellent in water absorption and emulsifying properties.
本発明における脱脂とうもろこし胚芽は、飲食品に血清
コレステロール上昇抑制効果を付与するという目的を達
成するためには、食物繊維をＮＤＦ値で３０２６以上含
有することが望ましい。ここで、ＮＤＦとは、食品中の
セルロース、ヘミセルロース及びリグニンの含量をいい
、測定法は、Ｊｏｕｒｎａｌ ｏｆ ｔｈｅ Ａｓ５ｏ
ｃ−１ａｔｉｏｎ ｏｆ ０ｆｆｉｃｉａｌ Ａｇｒｌ
ｃｕｌｔｕｒａｌ Ｃｈｅｍｌｓｔｓ、４Ｂ、ｐ８２５
〜ｇ２９，１９Ｑ３に記載されている方法による。The defatted corn germ of the present invention desirably contains dietary fiber of 3026 or more in terms of NDF value in order to achieve the purpose of imparting an effect of suppressing the increase in serum cholesterol to food and drink products. Here, NDF refers to the content of cellulose, hemicellulose, and lignin in foods, and the measurement method is as described in the Journal of the As5o
c-1ation of official Agrl
Cultural Chemlsts, 4B, p825
~g29, according to the method described in 19Q3.
ＮＤＦが３０％以上であることは、次に述べる添加量と
の関係で要求されるものである。The NDF content of 30% or more is required in relation to the amount of addition described below.
すなわち、ＮＤＦ値が３０％以下の脱脂とうもろこし胚
芽では、飲食品に血清コレステロール上昇抑制等の生理
活性を付与せしめるためには、多量添加する必要がある
が、添加量が多くなると飲食品の食感を害することにな
るからである。In other words, defatted corn germ with an NDF value of 30% or less needs to be added in large amounts in order to impart physiological activities such as suppressing increases in serum cholesterol to foods and drinks, but when the amount added is large, the texture of the food and drinks becomes This is because it will harm the
しかし、本発明の脱脂とうもろこし胚芽は吸水性、乳化
性に特に優れているから従来の食物繊維に比べ飲食品に
対し食感を損なうことなく多量に添加することが可能で
あり飲食品に対し１〜５０重量％の範囲で添加使用する
ことができる。However, since the defatted corn germ of the present invention has particularly excellent water absorption and emulsifying properties, it can be added in large amounts to foods and drinks without impairing the texture compared to conventional dietary fibers. It can be added in an amount of up to 50% by weight.
１％未満の添加では、飲食品に生理活性を付与せしめる
ことができず、また飲食品の物性改善という目的を達成
することができない。一方、５０％を越える添加では、
飲食品に生理活性を付与することはできるが、得られる
飲食品の食感を害することになり好ましくない。If less than 1% is added, it will not be possible to impart physiological activity to the food or drink, and the purpose of improving the physical properties of the food or drink cannot be achieved. On the other hand, if the addition exceeds 50%,
Although it is possible to impart physiological activity to foods and drinks, this is not preferable because it impairs the texture of the resulting foods and drinks.
本発明において脱脂とうもろこし胚芽を飲食品に添加使
用するに当っては、そのままの状態、又は水、温水、溶
液等中で湿めらせた状態、あるいは、水、温水、溶液等
中に分散させた状態のいずれの方法でもよ（、目的とす
る飲食品に応じた状態で使用すればよい。In the present invention, when defatted corn germ is added to foods and drinks, it can be used as it is, moistened in water, hot water, a solution, etc., or dispersed in water, hot water, a solution, etc. You can use any method depending on the intended food or drink.
本発明の如く、一定のＮＤＰ値を有する脱脂とうもろこ
し胚芽を各種飲食品の製造に際し、一定量添加した場合
には生理活性を付与することができるばかりでなく、脱
脂とうもろこし胚芽のもつ物性と相まち、飲食品製造に
おける作業性の改善及び飲食品の食感を損うことなく物
性改善の効果を発揮するため、本発明は、次の様な広い
範囲にわたる飲食品の製造に適用することができる。As in the present invention, when a certain amount of defatted corn germ with a certain NDP value is added to various foods and drinks, it is not only possible to impart physiological activity, but also to have physical properties that are compatible with the physical properties of defatted corn germ. The present invention can be applied to the production of a wide range of foods and beverages, such as the following, in order to improve workability in food and beverage production and to improve physical properties without impairing the texture of foods and beverages. .
（１）本発明において使用される脱脂とうもろこし胚芽
は、多孔質で吸水性、吸油性、保水性、保香性などの吸
着性に優れているため、味噌、豆腐、レトルト食品、冷
凍食品、パン、パイ、あん菓子、カマボコ・チクワ等の
水練製品、ハンバーグ・肉ダンゴ等の畜肉製品の製造に
添加使用した場合には、耐老化性や水のにじみ防止、や
わらかい食感と新鮮度が保持される等の効果がある。(1) The defatted corn germ used in the present invention is porous and has excellent adsorption properties such as water absorption, oil absorption, water retention, and aroma retention, so it can be used in miso, tofu, retort foods, frozen foods, and bread. When used as an additive in the production of pies, sweets, water paste products such as kamaboko and chikuwa, and livestock products such as hamburgers and meat dumplings, it maintains aging resistance, water bleed prevention, and soft texture and freshness. It has the effect of
（２）本発明の脱脂とうもろこし胚芽は、ポーラスで吸
着能が高いことから粉末スープ、粉末油脂、粉末エキス
、粉末香料などの製造に際し、粉末化担体として有効に
使用でき且つ本発明により得られた粉末食品は吸湿性少
なく流動性に富み、かつ水もしくは湯に溶かした場合、
容易に崩壊分散する。(2) Since the defatted corn germ of the present invention is porous and has high adsorption capacity, it can be effectively used as a powdered carrier in the production of powdered soups, powdered oils and fats, powdered extracts, powdered fragrances, etc. Powdered foods have low hygroscopicity and are highly fluid, and when dissolved in water or hot water,
Easily disintegrates and disperses.
（３）本発明の脱脂とうもろこし胚芽は、流動性を保つ
と共に相互にくっつきを防止するため、キャンデー、ド
ロップ、コンブ佃煮、などの製造に添加使用した場合に
は固結防止の作用を発揮する。(3) The defatted corn germ of the present invention maintains fluidity and prevents mutual sticking, so when added to the production of candies, drops, kombu tsukudani, etc., it exhibits a caking prevention effect.
（４）本発明の脱脂とうもろこし胚芽は、系から水を奪
い相対的に粘度を上げる性質を有するため、ソース、ケ
チャツプ、ドレッシング、マヨネーズ、焼肉のタレ等の
粘度調整剤として又その乳化性による食感の改善に有効
である。(4) Since the defatted corn germ of the present invention has the property of absorbing water from the system and relatively increasing the viscosity, it can be used as a viscosity regulator for sauces, ketchup, dressings, mayonnaise, sauces for grilled meat, etc., and can also be used as a food product due to its emulsifying property. It is effective in improving feelings.
（５）本発明の脱脂とうもろこし胚芽は、ビスケット、
クツキー、うどん、そば等に添加使用すると生地の展延
性、裁断性、彫刻性が良好となり作業性が改善される。(5) The defatted corn germ of the present invention can be used for biscuits,
When added to kutsky, udon, soba, etc., the dough has good spreadability, cuttability, and engraving properties, improving workability.
（６）本発明の脱脂とうもろこし胚芽はクリーム１スプ
レツド等のペースト状食品の形をととのえる保形剤とし
ても有効である。(6) The defatted corn germ of the present invention is also effective as a shape-preserving agent that maintains the shape of pasty foods such as Cream 1 Spread.
（７）本発明の脱脂とうもろこし胚芽はビスケット、ク
ツキー、オカキ、センベイ等の焼菓子に添加使用した場
合には、鉄板からの剥離性の改善、くずの発生が少ない
などの効果を発揮すると共に製品にサクッとした食感を
付与することができる。(7) When the defatted corn germ of the present invention is added to baked confectionery such as biscuits, kutsky, okaki, and senbei, it exhibits effects such as improved peelability from the iron plate and less generation of crumbs, as well as products. It can give a crispy texture to the food.
（８）本発明の脱脂とうもろこし胚芽はラムネなどの錠
剤型、顆粒型の食品に使用した場合、その賦形剤として
有効である。(8) The defatted corn germ of the present invention is effective as an excipient for tablet-type or granule-type foods such as ramune noodles.
次に本発明による脱脂とうもろこし胚芽を添加した飲食
品に血清コレステロール上昇抑制効果があることを確認
するため、脱脂とうもろこし胚芽を用いて製造したクツ
キーを用いて、以下のようにラットによる試験を行なっ
た。Next, in order to confirm that the food and drink to which defatted corn germ according to the present invention has been added has an effect of suppressing the increase in serum cholesterol, a test was conducted on rats as follows using kutsky produced using defatted corn germ. .
（１）脱脂とうもろこし胚芽の調製
試作品１
とうもろこしのウェットミリングにより分離生産された
乾燥胚芽（水分約１％）１００部を粉砕し、ｎ−ヘキサ
ン３００部を加え室温にて３回抽出し、黄色のへキサン
抽出物５４部を得た。(1) Preparation of defatted corn germ Prototype 1 100 parts of dried corn (water content approximately 1%) separated and produced by wet milling of corn was ground, 300 parts of n-hexane was added, and extracted three times at room temperature. 54 parts of hexane extract were obtained.
さらに、抽出残渣をエーテルで抽出後３００部のメタノ
ールを加え、６５〜７０℃にて３０分程度加熱し３回繰
り返しメタノール抽出物２．５部を得た。抽出残渣をメ
タノールの場合と同様に７０％エタノールで抽出し、抽
出残渣を温風乾燥し、粉砕して脱脂とうもろこし胚芽４
０部を得た。得られた脱脂とうもろこし胚芽のＮＤＦは
４６．６％、蛋白質２２．０％であった。Furthermore, after extracting the extraction residue with ether, 300 parts of methanol was added, and the mixture was heated at 65 to 70°C for about 30 minutes and repeated three times to obtain 2.5 parts of methanol extract. The extraction residue was extracted with 70% ethanol in the same manner as in the case of methanol, and the extraction residue was dried with hot air and crushed to obtain defatted corn germ 4.
I got 0 copies. The resulting defatted corn germ had an NDF of 46.6% and a protein of 22.0%.
試作品２
とうもろこしのウェットミリングにより分離生産された
乾燥胚芽を圧搾法によりとうもろこし油を搾油した後の
胚芽（オイルケーキ）５０部を上記試作品１と同様の方
法で処理し、脱脂とうもろこし胚芽４０．４部を得た。Prototype 2 50 parts of the dried embryo separated and produced by wet milling of corn and extracted with corn oil by a pressing method (oil cake) were treated in the same manner as the above-mentioned Prototype 1 to obtain 40. I got 4 copies.
得られた脱脂とうもろこし胚芽のＮＤＰは４５．２％、
蛋白質は２２．０％であった。The NDP of the obtained defatted corn germ was 45.2%,
Protein was 22.0%.
試作品３
とうもろこしのウェットミリングにより分離生産された
乾燥胚芽を圧搾法によりとうもろこし油を搾油後の胚芽
（オイルケーキ）５０部を超臨界状態の二酸化炭素を用
いて抽出し、それを粉砕して脱脂とうもろこし胚芽４０
部を得た。得られた脱脂とうもろこし胚芽のＮＤＰは４
２．６％、蛋白質は２８．２％であった。Prototype 3 Dry embryos separated and produced by wet milling of corn are compressed to extract 50 parts of corn oil (oil cake) using supercritical carbon dioxide, then crushed and defatted. Corn germ 40
I got the department. The NDP of the obtained defatted corn germ is 4
2.6%, and protein was 28.2%.
（２）クツキーの調製
上記（１）で調製した試作品１の脱脂とうもろこし胚芽
を用いて第１表の原料配合により生地を調製し、成型し
たのちオーブンに入れて１５０℃、１５分間焼成して本
発明によるクツキー（試験試料）を調製した。なお、対
照試料としては、原料配合に脱脂とうもろこし胚芽を添
加せずに、同様にクツキーを調製した。(2) Preparation of kutsky Using the defatted corn germ of prototype 1 prepared in (1) above, dough was prepared according to the raw material composition shown in Table 1, and after being shaped, it was placed in an oven and baked at 150°C for 15 minutes. A kutsky (test sample) according to the invention was prepared. As a control sample, kutsky was similarly prepared without adding defatted corn germ to the raw material formulation.
第 １ 表
（３）動物実験
供与した飼料の配合組成（重量％）は、第２表の通りで
ある。クツキーはコーヒーミルを用いて粉砕した。なお
、表中の対照区、試験区のコレステロール１％、コール
酸ナトリウム０゜２５％を含む飼料に対しては、添加す
る砂糖の量で調整を行なった。Table 1 (3) The composition (wt%) of the feed provided in the animal experiment is as shown in Table 2. Kutsky was ground using a coffee grinder. In addition, the feeds containing 1% cholesterol and 0.25% sodium cholate in the control group and test group in the table were adjusted by the amount of sugar added.
実験動物としては体重的６５〜７５ｇのＳｐｒａｇｕｅ
Ｄａｗｌｙ系雄ラットを用い、標準飼料で７日間予備飼
育したのち、一群８匹づつ三群に分け、第２表に示した
各飼料を各々投与して８０間飼育した。実験終了日の翌
日、安全力・ツタ−を使用して断言、採血して血清コレ
ステロールを測定した。この測定は、デタミナーＴＣ（
協和醗酵工業（株））を用いる酵素方法によった。摂取
コレステロール量は投与した飼料に含まれるコレステロ
ール含量から計算した。実験結果は、第３表に示す通り
であった。Sprague with a weight of 65 to 75 g is used as an experimental animal.
Dawly male rats were preliminarily fed with a standard diet for 7 days, then divided into three groups of 8 animals each, and fed with each diet shown in Table 2 for 80 days. The day after the end of the experiment, blood was drawn using a safety tester and serum cholesterol was measured. This measurement is performed using Determiner TC (
An enzymatic method using Kyowa Hakko Kogyo Co., Ltd. was used. The amount of cholesterol intake was calculated from the cholesterol content contained in the administered feed. The experimental results were as shown in Table 3.
上記第３表の如く、対照区の血清コレステロール４７０
ｔｒｒｇ／ １００ ｍｌに対し試験区（本発明品）
では２８３ ｌｌ１ｇ／ １００ ｍｌと顕著な血清コ
レステロール上昇抑制効果を示すことがわかった。一方
、小麦ふすまから調製した食物繊維を配合して調整した
クツキーを用いた試験区（比較品）においては血清コレ
ステロール上昇抑制効果は全く認められなかった。As shown in Table 3 above, serum cholesterol in the control group was 470
trrg/100 ml to test area (product of the present invention)
It was found that 283 ll1g/100 ml showed a remarkable effect of suppressing the increase in serum cholesterol. On the other hand, in the test group (comparative product) using kutsky prepared by blending dietary fiber prepared from wheat bran, no effect of suppressing the rise in serum cholesterol was observed at all.
以上の如く、本発明品により飲食品を製造した場合には
、上記試験結果の様に飲食品に血清コレステロール上昇
抑制という生理活性を付与することができると同時に飲
食品の食感を何ら損なうことなく、その物性を改善し、
かつ飲食品製造に際する作業性をも改善することができ
る。As described above, when food and drink products are produced using the product of the present invention, as shown in the above test results, it is possible to impart physiological activity to the food and drink products, such as suppressing the increase in serum cholesterol, while at the same time not impairing the texture of the food and drink products. to improve its physical properties,
Moreover, workability during food and drink production can also be improved.
以下、本発明を実施例をもって説明する。The present invention will be explained below with reference to examples.
（実施例）
実施例 １ （うどん）
小麦粉１００部、脱脂とうもろこし胚芽（試作品１）７
部、食塩３部に水４５部を加え常温によりゆで麺をつく
った。脱脂とうもろこし胚芽の代りに小麦のふすまから
調製した食物繊維（ＮＤＰ４１．８ ）を用いて同様に
ゆで麺をつくり、本発明品と比較したところ、本発明品
の方が生地の展延性、裁断性等に優れていると共にゆで
た後の保水力が良好で比較品においては口に残る感じが
あるのに対し本発明品においては口の中でなめらかで食
感の点においても著しく優れていた。(Example) Example 1 (Udon) 100 parts of wheat flour, defatted corn germ (prototype 1) 7
45 parts of water were added to 3 parts of salt and boiled at room temperature to make noodles. Boiled noodles were made in the same way using dietary fiber prepared from wheat bran (NDP41.8) instead of defatted corn germ, and compared with the product of the present invention, the product of the present invention had better dough spreadability and cutability. In addition, the water holding capacity after boiling was good, and while the comparative product had a feeling of remaining in the mouth, the product of the present invention was smooth in the mouth and had an excellent texture.
実施例 ２（ケーシングかまぼこ）
市販スリミニ００部、食塩２部、澱粉３部、脱脂とうも
ろこし胚芽（試作品２）１０部と水４０部の配合により
常法に従ってケーシングかまぼこをつくった。脱脂とう
もろこし胚芽の代りに小麦のふすまから調製した食物繊
維（ＮＤＰ４１．８ ）を用いて同様にしてケーシング
かまぼこをつくり、本発明品と比較したところ、本発明
品は、比較品に比ベゲル強度に優れていると共に経時に
よる離水が少なかった。Example 2 (Casing kamaboko) A casing kamaboko was prepared according to a conventional method by blending 00 parts of commercially available Surimini, 2 parts of common salt, 3 parts of starch, 10 parts of defatted corn germ (prototype 2), and 40 parts of water. Casing kamaboko was made in the same manner using dietary fiber prepared from wheat bran (NDP41.8) instead of defatted corn germ, and compared with the product of the present invention. It was excellent, and there was little syneresis over time.
実施例 ３（揚げ物衣材）
澱粉６３部、脱脂とうもろこし胚芽（試作品２）３０部
とα化米粉７部とを均一に混合して衣材をつくった。得
られた衣材を用いて冷凍肉を衣がけを行なった後パン粉
をさせて油揚げした。比較品として脱脂とうもろこし胚
芽に代え小麦ふすまから調製した食物繊維を用い同様に
してフライをつくった。Example 3 (Fried food batter) A batter was prepared by uniformly mixing 63 parts of starch, 30 parts of defatted corn germ (prototype 2), and 7 parts of pregelatinized rice flour. Frozen meat was coated with the obtained coating material, then breaded and fried. As a comparative product, fries were made in the same manner using dietary fiber prepared from wheat bran instead of defatted corn germ.
本発明品は比較品に比べ衣と種の結着が良好でカラッと
した食感のものが得られた。The product of the present invention had better binding of the batter and seeds than the comparative product, and had a crunchy texture.
実施例 ４（粉末スープ）
コーンスターチ７部、牛肉エキス７部、野菜濃縮汁７部
、粉乳１０部、砂糖５部、食塩３部野菜の粉末２部、脱
脂とうもろこし胚芽（試作品３）１部、バター４部と少
量の香辛料とを配合し水分の多い原料に予め５０部濃度
まで減圧濃縮した後、少量のシュガーエステルを加えて
全体を良く混合した後、噴霧乾燥して粉末スープをつく
った。比較品として脱脂とうもろこし胚芽に代え小麦ふ
すまから調製した食物繊維を用い同様にして粉末スープ
をつくり、本発明品と比べたところ、比較品は湯に溶け
にくく口の中ザラツキが残るのに対し、本発明品は湯に
均一に溶解し口あたりも良好であった。Example 4 (Powdered soup) 7 parts cornstarch, 7 parts beef extract, 7 parts concentrated vegetable juice, 10 parts milk powder, 5 parts sugar, 3 parts salt, 2 parts vegetable powder, 1 part defatted corn germ (prototype 3), A mixture of 4 parts of butter and a small amount of spices was concentrated under reduced pressure to a moisture-rich raw material to a concentration of 50 parts, a small amount of sugar ester was added, the whole was mixed well, and the mixture was spray-dried to make a powdered soup. As a comparative product, we made a powdered soup in the same way using dietary fiber prepared from wheat bran instead of defatted corn germ, and compared it with the product of the present invention.While the comparative product was difficult to dissolve in hot water and left a rough texture in the mouth. The product of the present invention dissolved uniformly in hot water and had a good mouthfeel.
（発明の効果）
本発明により飲食品を製造した場合には、上記試験結果
の通り、飲食品に血清コレステロール上昇抑制という生
理活性を付与することができると同時に飲食品の食感を
何ら損なうことなく、その物性を改善し、かつ飲食品製
造に際する作業性をも改善することができる。(Effects of the Invention) When food and drink products are produced according to the present invention, as shown in the above test results, the food and drink products can be endowed with the physiological activity of suppressing the increase in serum cholesterol, while at the same time, the texture of the food and drink products is not impaired in any way. It is possible to improve its physical properties and also improve the workability in producing food and drink products.
Claims (4)
すると共に飲食品の物性を改善するために脱脂とうもろ
こし胚芽を飲食品に添加使用することを特徴とする飲食
品の製造方法。(1) A method for producing a food or drink, which comprises adding defatted corn germ to the food or drink in order to impart an effect of suppressing an increase in serum cholesterol to the food or drink and to improve the physical properties of the food or drink.
れた胚芽そのもの或いは胚芽から常法により搾油した後
のとうもろこし胚芽（オイルケーキ）を有機溶媒抽出法
等公知の方法により、脂質、微量成分等を除去すること
により調製された食物繊維と蛋白質を主成分とするもの
である前記特許請求の範囲第１項記載の飲食品の製造方
法。(2) Remove lipids, trace components, etc. from the defatted corn germ itself, which is separated from the corn, or from the corn germ (oil cake) after extracting oil from the embryo by a conventional method, by a known method such as an organic solvent extraction method. 2. A method for producing a food or drink according to claim 1, which contains dietary fiber and protein as main ingredients prepared by.
ｅｕｔｒａｌＤｅｔｅｒｇｅｎｔＦｌｂｅｒ）値が３０
％以上であることを特徴とする前記特許請求の範囲第１
項記載の飲食品の製造方法。(3) Dietary fiber NDF (N
eutralDetergentFlber) value is 30
% or more.
Methods for producing food and beverages as described in Section 1.
１〜５０％重量であることを特徴とする前記特許請求の
範囲第１項記載の飲食品の製造方法。(4) The method for producing a food or drink according to claim 1, wherein the amount of defatted corn germ added to the food or drink is 1 to 50% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62110496A JP2547573B2 (en) | 1987-05-08 | 1987-05-08 | Beverage manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62110496A JP2547573B2 (en) | 1987-05-08 | 1987-05-08 | Beverage manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63276450A true JPS63276450A (en) | 1988-11-14 |
| JP2547573B2 JP2547573B2 (en) | 1996-10-23 |
Family
ID=14537230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62110496A Expired - Fee Related JP2547573B2 (en) | 1987-05-08 | 1987-05-08 | Beverage manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2547573B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0515316A (en) * | 1990-11-05 | 1993-01-26 | Amano Pharmaceut Co Ltd | Food additive and its usage |
| US6395310B1 (en) * | 2000-10-24 | 2002-05-28 | Kabushiki Kaisha Genmai Koso | Composition containing embryo bud and seed coat from rice and fruit body of Ganoderma lucidum for treating diabetes |
| JP2002272416A (en) * | 2001-03-15 | 2002-09-24 | Toyo Shinyaku:Kk | Health food |
| WO2003086437A1 (en) * | 2002-04-12 | 2003-10-23 | Ajinomoto Co., Inc. | Composition for preventing arteriosclerosis |
| US7357951B2 (en) | 2002-04-12 | 2008-04-15 | Ajinomoto Co., Inc. | Composition for preventing atherosclerosis |
| JP2014054211A (en) * | 2012-09-12 | 2014-03-27 | Nisshin Oillio Group Ltd | Fish paste product, and method for producing fish paste product |
-
1987
- 1987-05-08 JP JP62110496A patent/JP2547573B2/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0515316A (en) * | 1990-11-05 | 1993-01-26 | Amano Pharmaceut Co Ltd | Food additive and its usage |
| US6395310B1 (en) * | 2000-10-24 | 2002-05-28 | Kabushiki Kaisha Genmai Koso | Composition containing embryo bud and seed coat from rice and fruit body of Ganoderma lucidum for treating diabetes |
| JP2002272416A (en) * | 2001-03-15 | 2002-09-24 | Toyo Shinyaku:Kk | Health food |
| JP4532766B2 (en) * | 2001-03-15 | 2010-08-25 | 株式会社東洋新薬 | healthy food |
| WO2003086437A1 (en) * | 2002-04-12 | 2003-10-23 | Ajinomoto Co., Inc. | Composition for preventing arteriosclerosis |
| US7357951B2 (en) | 2002-04-12 | 2008-04-15 | Ajinomoto Co., Inc. | Composition for preventing atherosclerosis |
| US7485328B2 (en) | 2002-04-12 | 2009-02-03 | Ajinomoto Co., Inc. | Composition for preventing atherosclerosis |
| JP2014054211A (en) * | 2012-09-12 | 2014-03-27 | Nisshin Oillio Group Ltd | Fish paste product, and method for producing fish paste product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2547573B2 (en) | 1996-10-23 |
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