KR850001477B1 - Preparation of barley fractions from barley - Google Patents

Abstract

Some useful components from pulverized barley were produced using various hydrolytic enzymes, such as xylanase, β-1, 3-glucanase, hydrolytic enzymes, such as xylanase, fractionated to barley powder, barley portein and barley germ, The pulverized barley was hydrolized with a mixture of carbonhydrate hydrolytic enzyme and protease in the range of pH 3.8-5.5 and at a temp. of 40-45≰C for 2-5 hrs. until the white embryo parts were extracted. The centrifuged supernatant was fractionated to a caketype starch and barley powder.

Description

Separation and manufacturing method of wheat flour, wheat starch, embryo and other useful components

Figure 1: Biological morphology of mammary gland cells.

Figure 2: Diagram of Separation of Barley by Enzymatic Methods.

The present invention elutes starch granules present in the drainage part of barley partially coated with carbohydrate hydrolase and proteolytic enzymes to remove starch, wort cavities, embryos and residual species. By separating and producing soluble substances such as mixtures, proteins, and sugars, it is a new and advanced method of processing barley that improves its value as a food resource while minimizing processing losses.

分層)의 껍질부분으로 되어 있고 그 안쪽으로 가식부분(可食部分)인 배유부가 있다. 보리는 주로 도정을 하여 보리쌀로서 입식(粒食)형태로 이용되어 왔으나, 이의 배유부가 다른 곡물에 비해 단단하여 이중취사의 번거로움을 가져왔고, 종구부분이 제거되지 않은 상태에서 소화가 잘 안되는 외에 맛이 불한량점 등의 문제점을 지니고 있다. 또한 제분하여 가루로 분식 제품을 생산하고 있으나, 가루에 과다 혼입된 회분, 섬유질 성분 기타 맥강성분들로 인하여 원하는 품질을 얻지 못하였다.Barley, like other cereals, is a starchy food containing carbohydrates, especially starch. The general chemical composition of barley varies depending on the variety or region. In general, it consists of about 70-75% carbohydrates, 9-11% protein, 1-3% fat, 2-5% fiber and 1.5-3.0% ash, most of which are in starch form. Exists in Uncut barley grains can be cut in cross sections from the outside to reveal volume, skin, skin, and stratum corneum.

It has a shell part of the body and has an endosperm that is a decorative part. Barley has been used mainly in the form of barley rice in the milling, but its drainage is harder than other grains, resulting in the inconvenience of double cooking. There are problems such as this inadequate point. In addition, milled to produce a powdered product, but because of the ash, fiber components and other ganggang components that are excessively mixed in the powder did not achieve the desired quality.

When milling, it is the process of grind | pulverizing the drainage part in whole grain finely. In the case of wheat, the milling process tends to break down to the inside when the shell is to be removed by milling, so the milling process of breaking the drainage while leaving the shell intact is advantageous (Munwang Dangang, Agricultural Food Processing Group 39, 1978). However, when milling barley mechanically, the barley drainage is harder than other grains, and the outer skin is soft. Therefore, milling is difficult because milling is difficult and the milling loss of barley is mixed into the flour itself. There are many problems in using it as a raw material. Thus, by identifying the rational method of milling barley, it is necessary to replace or reduce wheat as a milling raw material. The characteristics of milling of barley in terms of the state of the city show that the barley powder is pushed to the end of the roll and transported to the impact finisher due to its unique viscosity and cohesiveness, resulting in 35-40% BDF (Bran). Dust Flour) is produced, which differs from 7-8% BDF in wheat. (Korean Journal of Food Science and Technology, Vol. 7, No. 2, pp. 85-90, 1975). In addition, in the case of a mixture of milled barley flour and wheat flour, it is also hampering the development of a snack product due to the mixing, taste, color, and touch of the seed oral layer. Therefore, it is difficult to commercialize the production of wheat flour other than wheat flour, and the method of milling barley has not been sufficiently studied.

The inventors of the present invention, while studying from various angles in order to overcome the above-mentioned drawbacks, found that the production method using the enzyme exerted an excellent effect than expected. And protease in the embryonic cells by dissolving the protein that acts as a filler between cells outside the embryonic cells of barley and the cell wall surrounding the embryonic cells and dissolving the protein that encloses the starch granules in the embryonic cells like a carpet. Starch and wort was completely removed by drying by separating into two fractions by drying by centrifugation or centrifugation. Developing a process to obtain this large amount of supernatant Reached.

Before detailing the process of the present invention look at the state of the starch of barley in the barley drainage as shown in Figure 1. In other words, the cell wall (CW) in the barley endosperm is a carpet of thin fibrous material composed of polysaccharides including cellulose, arabinoxylan, and small amounts of mannose, and composed of beta-glucan and arabinoxylan. It has a shape stacked on its structure. (J. Inst Brew, vol. 81, pp. 116-122, 1975). Also, in the embryonic cells, large starch particles (SL) and small starch particles (SS) are wrapped in an irregularly laid protein (P) (J. Inst. Brew, Vol. 78, 326-332, 1972). . The material that fills the gap between these embryonic cells is also protein-like middle lamolla (ML). (Amer. Soc. Brew. Chem. Proc. 174-180, 1975). Therefore, in order to obtain starch without damage, starch particles wrapped in protein by proteolytic enzymes dissolve protein outside endosperm cells and then cellulase, hemi-cerolase and beta-glucanase attack and break down cell wall of endosperm. Should be exposed. Since protease, a protease, attacks starch accumulated in the protein and breaks down the protein, the starch can be obtained without damage. Hydrolysates attacked by cellolase, hemicellolase, protease and betaglucanase are most often absorbed in the supernatant because they turn into soluble moieties. Barley starch particles have a specific gravity of 1.4-1.5 so that they are allowed to stand for a certain time or centrifuged to separate them. The maximum recovery of barley protein dispersed in aqueous solution was about 4.0-4.5 (Agricultural and Food Chemistry, Vol. 8, pp. 368-370, 1960). If not otherwise controlled, the protein is recovered to the maximum condition is settled in the maceration layer, so the protein is recovered with the flour. Thus, the starch layer contains little protein and the macula layer contains a significant amount of protein.

Looking at the detailed process of the present invention is shown in Figure 2 and described in detail as follows. After adding 2-3 times the amount of water to the raw wheat (or milled wheat), add carbohydrate hydrolase and protein hydrolase corresponding to a certain amount, and then add pH Hydrolyze for 2-5 hours with stirring and shaking to a temperature of 40-45 ° C. in the −5.5 range. During the hydrolysis process, the white drainage part is all taken out of the suspension and the hydrolysis solution is terminated with the end point of the hydrolysis when there is no steel layer inside the barley seed, and the hydrolysis solution is filtered through a 40-60 mesh filter cloth or sieve. After recovering the mixture of embryos and residual steel layer and skin and seed of barley not decomposed by the filtrate, the filtrate is allowed to stand at low temperature for 3-5 hours or centrifuged, and the supernatant is collected separately. Recovery of the sediment can be separated into two sediments. That is, white starch layer having a relatively high specific gravity (specific gravity 1.4-1.5) and a low moisture content, and a thick starch layer having a specific shape of a hard cake, and a small specific gravity (specific gravity 1.1-1.2), brown, and having a high moisture content. It can be divided into two fractions of layers. The white starch layer recovered above can be used directly in the starch industry without undergoing a drying process in a wet cake state, and is pulverized by drying at 35-40 ° C. for 4-5 hours in a daylight drying or air reflux oven. The brown pulverulum layer is watery, so dehydration is carried out by a press filter of 2-3 layers to lower the water content, and then dried in the same way as the white starch layer. It can be mixed with flour and used directly in other food industries. Repeated centrifugation of the brown pulverulum layer separates it into a white dextran layer and the lean protein powder. The protein content of the bark protein is 28-30%, which is expected to be used in the food industry.

In the above method, barley starch obtained from the white starch layer is excellent in whiteness and purity, and is expected to be widely used for food starch, glucose, food starch, and other starch industries such as grass, adhesives, pharmaceuticals and chemical starch. . In addition, brown flour may be mixed with wheat flour alone or mixed with flour to bring about the effect of replacing or saving flour in the food industry, such as confectionery and noodle. The supernatant obtained as a by-product is eluted with a lot of soluble substances in the barley, and if concentrated, it can be used as a culture solution for fermentation such as penicillin, streptomycin, glutamic acid, and yeast culture. In addition, by-product embryos reach 20-25% of protein, 13-16% of fat, 4-5% of fiber, and 4-5% of ash, so they can be used as edible fats and nutrients.

As described above, the method of preparing starch and flour by enzyme is fundamentally different from the method of mechanical milling of barley by conventional milling process, and has several advantages as follows. In other words, the mechanical milling is not able to separate the steel layer of the barley seed separately, so that the powder is still mixed, causing the appearance and chromaticity to be lowered. In the present invention, the steel layer of the seed ball can be completely separated. In terms of the quality of the flour, the mechanical milling is not easy to separate by quality, whereas in the present invention can be easily separated into two types of flour by sedimentation or centrifugation, each of the flour can be used according to the application. In addition, in the case of mechanical milling, a part of the endosperm is removed or mixed together with the removal of the cortex, and there is an advantage of obtaining an embryo that is impossible by mechanical milling. In addition, the chain vein during the process can also increase the economic efficiency obtained by easily fractionated into starch and brown flour layer using the process of the present invention. The separation technique of the present invention can be used in wheat, oats, crude, sorghum and the like having a biological structure similar to that of not separated only from the bark.

The following examples further illustrate the invention, but the scope of the invention is not limited thereto, and the reverse definition of each enzyme used is as follows.

1. Cellulase is a complex enzyme, and there are many ways to measure its activity (enzyme activity), but it is expressed as Fpase after filter paper degradation activity as a complete cellulase activity. Fpase titer is 1 unit of titer which produces 1 micromole of glucose per hour from 50 degreeC pH4.8 from Wheymann No. 1 filter paper.

2. There are many types of hemicellulase, but helium cellulose, which constitutes the cell wall of barley, is used as the main ingredient of arabinoxylan. The enzyme titer which produces reducing sugar equivalent to 1 micromole of xylose per 30 minutes is 1 unit.

3. Protease titer is 1 unit of enzyme titer which produces hydrolyzate giving 0.3 absorbance value (A. O. D 280mm) 0.3 from albumin per 10 minutes at 45 ℃, pH4.8.

4. Beta-1,3-glucanase titer is an enzyme that produces reducing sugar equivalent to 1 μmole of glucose per hour from laminarin per hour at 45 ° C and pH4.8 The potency is 1 unit.

Example 1

Into the reactor, put 800g of barley barley (measurement rate 67%) and 2.2 liters of distilled water and 4g of mixed enzyme (Human Bacteria enzyme product, supplied by Pacific Chemical Co., Ltd.) at 43 ° C. After 3 hours of reaction, undigested embryos and the remaining species oral layer were recovered with a 40 mesh filter system, and the filtrate was allowed to stand at 4 ° C. for 8 hours to obtain a supernatant. The result of drying at 35 degreeC is shown in Table 1. The pH at the start of hydrolysis was 5.4-5.6 and the pH at the end was 4.5. Starch obtained in Example 1. Table 2 shows the general composition of the brown flour, the mixture of the embryo and the remaining seed layer, and the supernatant. Table 3 shows the CIE (acronym for Commission International de l'Eclairage) white starch of starch and brown flour obtained in Example 1.

TABLE 1

Dry weight and recovery of each fraction obtained in Example 1

TABLE 2

Nirvana component composition of each fraction by enzymatic hydrolysis of barley (% of dry matter)

The general component of the solids in the supernatant is a percentage of the total solids in the supernatant.

TABLE 3

CIE White Degree of Pulses Obtained in Example 1

Control bacteria * are milled commercially available barley rice.

The mixed enzyme used in Example 1 was mixed to be 10,000 units of Fpase, 8,920 units of silanase, 5,000 units of beta-1,3-glucanase, 15,000 units of protease, and 62,000 units of beta-1,4-glunase. One was used.

Example 2

Into the reaction vessel, put 10kg of barley barley (measuring rate 67%) and 30 liters of water, and add 30g of mixed enzyme at 43 ° C (Supplied with Bacillus Bacillus Main Enzyme Product, Pacific Chemicals Co., Ltd.) at 43 ° C. After the reaction for 8 hours while being recovered in the same manner as in Example 1 it was shown in Table 4 the result of drying in an air reflux oven. The pH at the start of hydrolysis was 5.5 and the pH at the end was 4.0. The results of general component analysis of each recovered fraction are shown in Table 5.

TABLE 4

Dry weight and recovery of fractions from 10 kg of raw material solution (8.9 kg of dry weight)

TABLE 5

General composition of each fraction according to Example 2 (% by volume)

* The general component of solids in the supernatant is a percentage of the total solids in the supernatant.

TABLE 6

(CIE) White Degree of Pulses Obtained in Example 2

The control bacteria were milled from a ball mill with commercial barley rice.

The mixed enzyme used in Example 2 was mixed so that Fpase 42,200 units, silanase 42,000 units, beta-1,3-glucanase 20,000 units, protease 60,000 units, beta-1,4-glucanase 310,000 units One was used.

Example 3

In the reactor, rice barley (washed at 90%) and 3 kg (2.67 kg of building) were ground with coffee milk (2 × 2 × 2 mm) and 9 liters of distilled water was added. It was reacted while stirring well for 5 hours at 43 ℃ by the sulfur Kingdom strain enzyme product, Pacific Chemical Co., Ltd.). After the hydrolysis type was 4.3. After recovering the embryos and the remaining longitudinal oral layer which had not been decomposed with a 40 mesh sieve, the filtrate was centrifuged (1500 rpm for 10 minutes), the homologous liquid was recovered, and the obtained two powder layers were dried in an air reflux oven. Table 7 shows.

TABLE 7

Dry weight and recovery of fractions from 3 kg (2.67 kg) of barley

The general composition of starch, brown wheat flour, embryonic and residual longitudinal oral layer, and homologous fluid obtained in Example 3 and the whiteness of each flour were shown in Tables 8 and 9, respectively.

TABLE 8

General composition of each fraction obtained in Example 3 (% of building standards)

General components in homologates are percentages of total solids.

TABLE 9

CIE White Degree of Pulses Obtained in Example 3

The control bacteria were milled from a ball mill with commercial barley rice.

In this Example 3, 18,000 units of mixed enzyme Fpase, silanease, 14,000 units, 22,500 units of protease, 9,000 units of beta-1,3-glucanase, and 80,000 units of beta-1,4-glucanase were mixed. Used.

[Example 4]

Table 10 and 11 show the results of 3 kg (2.63 kg) of barley (Oli barley degree of 85%) and the same method as in Example 3.

TABLE 10

Dry weight and recovery of each fraction from 3 kg of barley (2.63 kg of building)

TABLE 11

General composition of each fraction obtained in Example 4 (% by volume)

The general composition of solids in the supernatant is a percentage of the total solids.

Example 5

800g (dry weight of 67%) of commercial barley barley (dry weight 718kg) was performed as in Example 1, but only mixed enzyme titer is shown in Tables 12, 13 and 14. The titer of the mixed enzyme (Yellow strain enzyme product, supplied by Pacific Chemical Co., Ltd.) used in Example 5 is as follows. In other words, the enzyme was mixed so that 10,000 units of Fpase, 8,920 units of silanase, 5,000 units of beta-1,3-glucanase, 40,000 units of protease, and 62,000 units of beta-1,4-glucanase were used.

TABLE 12

Dry weight and recovery of each fraction obtained in Example 5

TABLE 13

General component composition of each fraction obtained in Example 5:% dry matter

General composition, the solids in the supernatant, is a percentage of the total solids.

TABLE 14

Percent CIE White Degree Obtained in Example 5

A mill milled commercial barley rice.

Example 6

Put 3kg (dry weight 2,692g) and 9 liters of distilled water in a commercially available barley vein (67% of dry weight) in a reactor and stir well at 43 ° C with a mixed enzyme (sulfur strain enzyme product, Pacific Chemicals (stock) 6g). After reacting for 6 hours, the undigested embryo and the remaining longitudinal oral layer were recovered once by using a 40 mesh filter, and the filtrate was centrifuged to obtain a supernatant. Table 15 shows the results obtained by separating the dextran layer and the wheat flour and drying each layer at 35 ° C. in an air reflux oven.

TABLE 15

Dry weight and recovery rate of each fraction obtained in Example 6

The titer of the mixed enzyme used in Example 9 is as follows. That is, the enzyme was mixed so that Fpase 37,260 units, silanase 40,000 units, beta-1,3-glucanase 2,000 units, beta-1,4-glucanase 93,000 units, and protease 80,000 units.

General composition of each fraction obtained in Example 6 is shown in Table 17.

TABLE 17

General ingredient composition of each fraction obtained in Example 6: Unit: dry weight%

The general composition of solids in the supernatant is a percentage of the total solids.

In Table 17, it is thought that the high protein and fat content can be used as a raw material for the dike industry and other nutritional foods.

Claims (2)

Barley, characterized in that water is added to coarse or partially milled raw barley and hydrolyzed by addition of carbohydrate (hydrolysis) and protein (hydrolysis) enzymes, followed by separation of wheat flour, macaque starch, maca protein and embryo. How to separate. The method of claim 1, wherein the carbohydrate hydrolase source is selected from cellulase, hemicellolase, and beta-glucanase.

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