WO2012057129A1 - 穀物粉体及び応用食品 - Google Patents
穀物粉体及び応用食品 Download PDFInfo
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- WO2012057129A1 WO2012057129A1 PCT/JP2011/074539 JP2011074539W WO2012057129A1 WO 2012057129 A1 WO2012057129 A1 WO 2012057129A1 JP 2011074539 W JP2011074539 W JP 2011074539W WO 2012057129 A1 WO2012057129 A1 WO 2012057129A1
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- powder
- barley
- grain
- content
- cereal
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/44—Pancakes or crêpes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C11/00—Other auxiliary devices or accessories specially adapted for grain mills
- B02C11/08—Cooling, heating, ventilating, conditioning with respect to temperature or water content
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
Definitions
- the present invention relates to a cereal powder and a food using the cereal powder as a raw material.
- the grain powder of the present invention is a barley or oat pulverized product having a high content of ⁇ -glucan, which is a kind of water-soluble dietary fiber.
- Barley is a grain that has long been popular with Japanese meals in the form of barley rice.
- its consumption has decreased, and in recent years it has only accounted for only a small portion of grain consumption, and the annual consumption per person is about 60 kg of polished rice and 33 kg of wheat.
- it is 0.3 kg (Non-patent Document 1).
- grains such as barley and oats contain a relatively large amount of ⁇ -glucan, which is a water-soluble dietary fiber, and their physiological functions are attracting attention.
- ⁇ -glucan is a polysaccharide ((1-3), (1-4) - ⁇ -D-glucan) formed by combining glucose with 1-3 bonds and 1-4 bonds.
- Non-Patent Document 2 As a main component, it accounts for about 70%. There are many reports on the health function of ⁇ -glucan. For example, the US Food and Drug Administration (FDA) has the effect of reducing serum cholesterol levels in barley ⁇ -glucan and reducing the risk of coronary heart disease. The emphasis display is approved (for example, Non-Patent Document 2).
- Non-Patent Documents 3 and 4 Even in Japan, by taking barley or oats as a meal, blood cholesterol decreases (for example, Non-Patent Documents 3 and 4), and an increase in postprandial blood glucose level is suppressed (for example, Non-Patent Document 5). ) And various studies on dietary fiber and cancer prevention (for example, Non-Patent Document 6).
- Non-Patent Document 7 barley and oats are known as grains containing a relatively large amount of ⁇ -glucan, and the content thereof is usually about 3 to 6% by mass.
- ⁇ -glucan extraction methods have been devised so far.
- a method of producing barley as a raw material by water extraction for example, Patent Document 1
- a method of obtaining ⁇ -glucan from barley or oat as a raw material by alkali extraction, neutralization, and alcohol precipitation for example, Patent Document 2
- Patent Document 3 a method for extracting ⁇ -glucan with hot water at 80 to 90 ° C.
- Patent Document 4 a method for increasing the ⁇ -glucan content in the cereal by pulverizing and cerealing the grain has been devised instead of the extraction method.
- these methods are basically methods for separating and concentrating ⁇ -glucan from grains such as barley.
- the amount of ⁇ -glucan in grains such as barley is about 3 to 6% by mass as described above, and the content is significantly lower than other components such as starch and protein. Therefore, the residue after extraction is remarkably larger than the product ⁇ -glucan, and must be used for products with low added value such as feed or waste. Therefore, the unit price of the product has to be high, it is only used for some supplements and general foods, and there has been a problem in widespread use.
- Non-Patent Document 7 On the other hand, efforts to spread barley food using barley as a food material as it is are also being promoted (for example, Non-Patent Document 7).
- the intake of barley rice is limited, and the development of various applied foods is desired.
- cereal powders containing dietary fiber, especially ⁇ -glucan are also commercially available.
- many of the conventional ⁇ -glucan-containing cereal powders are coarse in grain, mostly white with low whiteness and grayish brown color, and have excellent taste and appearance. There were limits to providing.
- Non-Patent Document 13 development of barley varieties with a high content of dietary fiber, especially ⁇ -glucan of 7 to 10% or more has been promoted by improving barley varieties (for example, Non-Patent Document 13).
- Non-Patent Documents 8, 9, and 10 relating to the method for making barley powder into fine particles, it is obtained by a firewood impact pulverizer (Nagoya impact pulverizer) and a fine pulverizer (blade mill, manufactured by Nisshin Engineering Co., Ltd.) Using various powders with different particle size distributions, various food products are being evaluated. As a result, it is said that the powder by the impact pulverizer is suitable for use in cookies, and the powder by the fine pulverizer is suitable for use in sponge cake, soy sauce cake, udon / Chinese noodles / bread.
- the barley barley flour disclosed in these documents had an average particle size of 36 ⁇ m obtained by an impact pulverizer, and those obtained by a fine pulverizer became finer and had an average particle size of 16 ⁇ m.
- there is no difference in the components between the coarse powder and the fine powder and there is no mention of the color difference in appearance or the color difference when blended with wheat or the like (Non-patent Document 11).
- the size of starch grains of bare barley is about 15 ⁇ m, and it may be better as food suitability not to destroy this starch grain, so it may not necessarily be the case that it should be pulverized Is discussed (Non-Patent Document 12). As described above, there are unsolved problems with respect to an appropriate particle size, food processing suitability, taste, color difference, appearance, and the like.
- the powder with many plant fibers and large particle diameter generally exhibits brown color, easily misidentified as foreign matter, and feels rough in the mouth. There was also a problem of causing a decline in the commercial value.
- an object of the present invention is to maintain as much as possible the natural composition of edible parts such as barley using barley and oats (hereinafter, sometimes referred to as barley or simply grains) having a high ⁇ -glucan content.
- Grain flour that retains healthy functional ingredients contained in barley and the like without being denatured during the pulverization process, has a high whiteness hue similar to wheat flour, and has a particle size that is easy to mix with wheat flour.
- an edible part such as barley, generally, cocoon fine grains from which the outer skin has been removed can be used, but whole grains in which all or a part of the outer skin has been left may be used.
- an object of the present invention is to provide a method by which the grain powder can be produced at a relatively low cost and thus in a relatively simple manner.
- an object of the present invention is to provide a food having excellent appearance and taste using the grain powder of the present invention.
- the present inventors use an airflow type pulverizer that performs fine pulverization with a plurality of vortex airflows, and finely pulverize coarse grains of grains such as barley, thereby achieving an appropriate particle size and particle size distribution that solves the above problems.
- the inventors have found that a fine powder can be obtained and have reached the present invention.
- the present inventors use as a raw material grains containing abundant health functional ingredients such as dietary fiber, and finely pulverize them with a plurality of vortex airflows while maintaining the natural component composition of the raw grain as much as possible. Foods with excellent taste and no appearance of foreign matter when applied to foods by making them into fine powders with appropriate particle size distribution by a pulverizer, making them easy to mix with other food ingredients. And the present invention has been completed.
- a powder comprising a pulverized product of at least one grain selected from the group consisting of barley and oats,
- the average particle size is in the range of 40-100 ⁇ m
- the content of particles having a particle diameter of less than 20 ⁇ m is 20% by mass or less
- the content of particles having a particle diameter in the range of 20 to 100 ⁇ m is in the range of 20 to 60% by mass
- the content of particles having a particle diameter of more than 100 ⁇ m to 500 ⁇ m is in the range of 20 to 60% by mass
- Grain powder characterized in that the content of particles having a particle diameter of more than 500 ⁇ m is 5% or less.
- [2] The grain powder according to [1], wherein the content of ⁇ -glucan is in the range of 60% to 100% of the content of ⁇ -glucan in the grain before pulverization.
- the pulverization is performed by a process of pulverizing the grain into coarse powder and a process of pulverizing the obtained coarse powder, and the pulverization is performed by pulverizing the product temperature at 50 ° C. or less by airflow-type fine pulverization.
- [Four] The grain powder according to any one of [1] to [3], wherein the ⁇ -glucan content is in the range of 4 to 12%.
- [8] A food produced from a raw material containing at least 5% or more of the cereal powder according to any one of [1] to [5].
- [9] A noodle produced from a raw material containing the grain powder and the wheat flour according to any one of [1] to [5], which is white and has no foreign matter on the surface.
- [Ten] Bread produced from a raw material containing the cereal powder and the wheat flour according to any one of [1] to [5], which is wheat-colored and does not have a foreign matter sensation on the surface.
- the health functional ingredients of natural materials are concentrated by extraction or fractionation, and the excellent composition balance of natural ingredients is lost, or harmful substances are concentrated and accumulated unintentionally.
- Grain powder with excellent dispersion stability can be obtained by mixing uniformly with normal food ingredients while maintaining as much of the ingredients of natural ingredients as possible without generating a large amount of unused waste or by-product. As a result, it is possible to provide a delicious food that does not have the appearance of a foreign object as a general food.
- barley and the like containing abundant health functional ingredients such as dietary fiber can be used as a raw material, and can be microparticulated while maintaining the natural component composition of the edible part of the raw grain as much as possible.
- the obtained powder can be easily mixed with other food materials such as wheat flour, and when used as a food raw material, it is possible to obtain a food product having no appearance of foreign matter and having excellent taste.
- the cereal powder of the present invention is a cereal powder containing a large amount of dietary fiber, particularly ⁇ -glucan, which is a health functional ingredient of cereals. By using this cereal powder as a raw material, appearance and taste properties are obtained. Can provide excellent food.
- the grain powder of the present invention substantially retains the edible part composition of natural grains, it is excellent in taste and nutrition.
- the grain powder of the present invention can be used as a health food in supplements and the like, but can also be used widely as a general food as a raw material for bread, noodles, Japanese and Western confectionery, beverages and the like.
- FIG. 1 shows the particle size distribution of coarse powder A.
- FIG. 2 shows the particle size distribution of powder B.
- FIG. 3 shows the particle size distribution of fine powder C (invention).
- FIG. 4 shows the particle size distribution of wheat flour (medium flour). It is a microscope picture of coarse powder A, B, fine powder C (this invention), and wheat flour (medium power flour).
- the grain powder of the present invention is A powder comprising a pulverized product of at least one grain selected from the group consisting of barley and oats,
- the average particle size is in the range of 40-100 ⁇ m
- the content of particles having a particle size of 20 ⁇ m or less is 20% by mass or less
- the content of particles having a particle diameter of 20 to 100 ⁇ m is in the range of 20 to 60% by mass
- the content of particles having a particle diameter of more than 100 ⁇ m to 500 ⁇ m is in the range of 20 to 60% by mass
- the content of particles having a particle diameter exceeding 500 ⁇ m is 5% or less.
- the cereal powder of the present invention is a powder made of a pulverized product of at least one cereal grain selected from the group consisting of barley and oats, substantially all of the ingredients of the cereal grain as a raw material are flour. Included in the body. Therefore, the nutrients inherent in barley and the like can be used as they are, and no waste is produced as a by-product.
- barley and oats containing healthy functional plant fibers are used as a grain used as a raw material for the grain powder of the present invention.
- ⁇ -glucan may be partially reduced in molecular weight by the action of an enzyme ( ⁇ -glucanase) contained in the grain itself in the milling process and milling process.
- an enzyme that lowers the molecular weight artificially is used. It is not added or intentionally incorporated with a low molecular weight process.
- beta-glucans contained in natural barley and oats is the molecular weight 105 or more, whereas the one that is incorporated into the diet for a long time, artificially those depolymerized Has been newly researched and developed for a purpose different from the purpose of ingesting natural ingredients as food.
- the grain is finely used after removing the hull, but all or a part of the hull may remain depending on the degree of fineness. Moreover, it can also be used without elaboration like bare wheat. Moreover, you may use various barley products, such as oats, white wheat, and rice grain wheat. These grains can be applied to the production method of the present invention.
- the grain powder of the present invention has an average particle size in the range of 40 to 100 ⁇ m. If it is the average particle diameter of this range, it is close to the average particle diameter of wheat flour, and mixing with flour is easy.
- the average particle size is preferably in the range of 50 to 90 ⁇ m.
- the grain powder of the present invention has a content of particles having a particle diameter of less than 20 ⁇ m of 20% by mass or less.
- the particles having a particle diameter of 20 ⁇ m or less include particles formed by breaking starch particles constituting the grain during the pulverization process, and the starch damage degree increases as the amount increases. When starch damage degree becomes high, when it uses for bread, the problem that expandability worsens arises.
- the content of particles having a particle size of 20 ⁇ m or less is preferably 18% by mass or less.
- the content of particles having a particle size of 20 to 100 ⁇ m is in the range of 20 to 60% by mass.
- the particle size of 20 to 100 ⁇ m is close to the particle size of wheat flour, and the larger the amount, the easier the mixing with wheat flour. Therefore, the content is appropriately 20% by mass or more.
- barley and the like have a high ⁇ -glucan content, so that they are difficult to grind, and there is a risk that the components will be excessively altered when strongly ground. Therefore, the upper limit is 60% by mass.
- the content of particles having a particle size of 20 to 100 ⁇ m is preferably in the range of 25 to 60% by mass, more preferably in the range of 30 to 60% by mass.
- the content of particles having a particle diameter in the range of more than 100 ⁇ m to 500 ⁇ m is in the range of 20 to 60% by mass.
- the content of particles having a particle size in the range of more than 100 ⁇ m to 500 ⁇ m is within the above range, the particle size distribution of the flour is slightly deviated. However, relatively few particles in this range suppress the coloring of the powder, Mixing with flour becomes easy, and the roughness when made into food is eliminated.
- the content of particles having a particle diameter in the range of more than 100 ⁇ m to 500 ⁇ m is preferably in the range of 30 to 55% by mass.
- the grain powder of the present invention has a content of particles having a particle diameter exceeding 500 ⁇ m of 5% or less. Because the content of particles with a particle diameter of more than 500 ⁇ m is 5% or less, it is possible to achieve a particle size distribution almost the same as that of wheat flour, and by suppressing the inclusion of particles in this range, the roughness when made into food is eliminated. Is done.
- the content of particles having a particle diameter of more than 500 ⁇ m is preferably 3% or less, more preferably 1% or less.
- the content of ⁇ -glucan [(1-3), (1-4) - ⁇ -D-glucan] is 60% of the content of ⁇ -glucan in the grain before pulverization.
- a range of ⁇ 100% is preferred.
- the grain powder of the present invention preferably has a high ⁇ -glucan content, and is preferably a product in which ⁇ -glucan has not been altered and lost during the grinding process. The above range is preferably in the range of 80 to 100%.
- the pulverization for producing the cereal powder of the present invention is performed by a step of pulverizing the grain into coarse powder and a step of finely pulverizing the obtained coarse powder, and the fine pulverization is performed by airflow fine pulverization. It is preferable to carry out by grinding at 50 ° C. or lower.
- the cereal powder of the present invention preferably has a high ⁇ -glucan content, and is preferably a product in which ⁇ -glucan has not deteriorated during the pulverization process. Because. Details of the grinding method and conditions will be described later.
- the grain powder of the present invention may have a ⁇ -glucan content in the range of 4 to 12%. If a raw material grain having a high ⁇ -glucan content is used, a grain powder having a high ⁇ -glucan content can be obtained in proportion thereto.
- the grain powder of the present invention preferably has a ⁇ -glucan content in the range of 6 to 12%. Barley with a ⁇ -glucan content exceeding 12% is not excluded.
- the grain powder of the present invention preferably has a color difference dE from white (CIE: CIE Lab color method defined by the International Lighting Commission CIE) of 15 or less. If the color difference dE from white is 15 or less, it is almost the same as the color of white food raw material powder such as wheat flour, and the food product using the grain powder of the present invention as a raw material is colored to lower the commercial value. You can avoid that.
- the color difference dE from white is preferably 11 or less.
- the color difference dE from the white of the flour is 8 or less, preferably 5 or less.
- the barley coarse powder used as a raw material for the grain powder of the present invention has a color difference dE from white of about 19.
- the color difference is defined as follows in the CIE (International Lighting Commission) Lab (L (lightness), a (red-green), b (yellow-blue)) color system (for example, Non-Patent Document 15). reference).
- a color difference of 1.5 to 3.0 is expressed as “substantially felt”, and a value of 3.0 to 6.0 is expressed as “noticeable”.
- barley fine powder has less yellowness and white color than wheat yellow, and color difference is hardly felt when mixed powder is used.
- the coarse powder before fine pulverization has a color difference of 10, which clearly shows a color difference in appearance.
- the coarse powder before fine pulverization has brown spots observed when it is made into dough, and it is easy to mistake for contamination.
- no foreign material sensation was observed in the powder of the present invention.
- the grain powder of the present invention is characterized by high whiteness, but can be roasted and used.
- the roasted grain powder of the present invention can be used by mixing with coffee, cocoa, chocolate, curry powder, ketchup and the like. Even in such use, because of the high whiteness, it has the feature that it can express the color of the target compound and the food that uses it more clearly than the powder that is originally brown or gray. realizable. For such applications, it is also possible to use finely pulverized raw materials blended in advance with roasted raw materials or colored raw materials.
- the grain difference of the present invention is remarkably white as compared with the coarse powder, and the color difference is so small that the color difference is not felt when blended with wheat.
- Finely pulverized agglomerates of colored substances have become finer, the light scattering coefficient has increased, making it difficult to observe with the naked eye, and finely pulverized colored substances may have been partially removed in the pulverization process. .
- the pulverization mechanism of the fine pulverizer used in the present invention has an influence.
- the present invention provides the development of a cereal powder composed of fine powders suitable for food applications and foods using the same, regardless of elucidating the contents of color components and the generation mechanism or decolorization mechanism. Is.
- the method for producing cereal powder of the present invention includes a step of pulverizing grains into coarse powder and a step of finely pulverizing the obtained coarse powder, wherein the fine pulverization is performed at a temperature of 50 ° C. or less by airflow pulverization. This is done by crushing.
- the grain powder of the present invention can be produced by this production method.
- the airflow pulverization is preferably pulverization using a plurality of vortex airflows from the viewpoint of pulverizing the product temperature at 50 ° C. or lower.
- barley powder is produced from barley will be described as an example.
- Barley may be a normal variety, but various types of dietary fiber, particularly ⁇ -glucan-rich varieties, have been developed and are preferably used as raw materials.
- Barley particles are crushed into barley grains by removing the hull in a normal wheat process. Furthermore, it is pulverized into barley flour in a normal milling process.
- the barley powder obtained here usually has an average particle size of around 150 ⁇ m, which is larger than the average particle size of normal wheat powder of about 50 ⁇ m.
- the milling process for producing the coarse powder is not particularly limited as long as it is a milling method that does not cause significant deterioration in product quality, and a general milling process can be applied.
- the barley coarse powder is further pulverized to obtain a fine powder having an average particle size of 100 ⁇ m or less.
- the pulverization methods include mechanical pulverization such as roll impact, hammer mill, pin mill and other rotational impact methods, ball mill, vibration mill and other tumbler methods.
- the airflow type pulverizer is a system in which high-pressure and high-capacity compressed air is injected into the pulverization chamber and pulverized by colliding the raw materials with each other or the raw material and the inner wall of the device, etc. There is an advantage that it can be finely pulverized.
- the pulverization state varies depending on the structure and operating conditions of the pulverizer, and usually the physical properties and properties of the pulverized product greatly differ.
- the air-flow type pulverizer used in the examples is manufactured by Barrie Japan (fine pulverizer STAY).
- the raw material is sheared by several vortex airflows generated by a special mechanism, and pulverized in micron units. (See Patent Document 5).
- the vortex flow generated by the combination of the swirling flow and the counter air flow generated by the rotor and blade causes the cutter to act as a cutter and shears according to the flow of the air flow.
- the heat that is generated can be suppressed, and the product can be prevented from thermal degradation. Even barley with a high ⁇ -glucan content can be finely pulverized with the airflow pulverizer to prepare the grain powder of the present invention.
- the milling process is basically physically pulverized.
- the powder product temperature is kept at 50 ° C. or lower by adopting an airflow pulverization method.
- This invention includes the foodstuff manufactured from the raw material which mix
- various foods having excellent appearance and excellent taste can be produced.
- noodles are made by blending 15% of barley fine powder with wheat flour, the appearance is almost the same as noodles with 100% wheat, and it is smooth and has a smooth throat, which makes it firm and delicious.
- noodles with no inferiority can be produced.
- noodles with 50% shows a slightly pale pink color with transparency, but it is much less colored than noodles using conventional barley flour, the coloration is almost uniform, there is no foreign body feeling, appealing the commercial value as a new noodle it can.
- wheat products such as bread and noodles, cooked rice products, processed rice products such as rice crackers and rice noodles, processed corn products such as corn snacks, and soy products such as tofu , Processed oil and fat products, processed meat products, kamaboko, kampoko, processed fish products, dairy products such as cheese, lactic acid fermented products such as yogurt, sweets and buns, dorayaki, cakes and chocolates Puffed foods such as confectionery, desserts such as jelly and pudding, frozen confectionery such as ice cream, beverages such as soy milk, milk, fruit juice, tea, jelly-like foods such as drinking jelly, pudding base and jelly base Premixed products and their products, curry and soups, luxury products such as coffee, cooked foods such as hamburgers, sweet potatoes, dumplings, meat dumplings, cup noodles, retort foods, Instant foods, health foods, low calorie foods, foods for allergic patients, foods for infants, foods for the elderly, beauty foods, medicinal foods, frozen foods, canned foods,
- Foods using the cereal powder of the present invention are characterized by uncolored and high whiteness, but mixed with roasted cereal powder, coffee, cocoa, chocolate, curry powder, ketchup, etc. Thus, it can be used for colored foods. Even in such applications, since the fine powder of the present invention has a moderate particle size and high whiteness, the intended compound and its product were used rather than the brownish or grayish powder originally. It has the feature that the color of food can be expressed neatly and can realize high commercial value.
- the grain powder of the present invention is preferably blended in an amount of 5% or more, more preferably 10% or more, more preferably 15% or more, and there is no particular upper limit, and 100% may be used.
- 5% or more the taste of food can be clearly recognized and nutritional functionality can be expected.
- it is less than 5% the effects of the taste and nutritional characteristics of the grain powder of the present invention may not be sufficiently exhibited.
- Examples of food materials that can be used by mixing with the cereal powder of the present invention include cereal materials such as rice, wheat, corn, protein materials such as sesame seeds, red beans, soy beans, dairy products such as milk, and lactic acid such as yogurt. Fermented foods, processed products such as margarine and shortening, seasonings such as miso, soy sauce, ketchup, sweeteners such as sugar, spices such as curry powder and tabasco, processed marine products and processed meat products, coffee, tea, green tea, etc. Can be given. Further, natural materials and additives that can be expected to have physiological functions other than ⁇ -glucan may be blended. Examples of the additive include a mushroom component, a yeast fermentation component, a seaweed component, a calcium agent, and a food additive for strengthening vitamins.
- the grain powder of the present invention can be widely used for pharmaceuticals and cosmetics in addition to foods.
- the total amount of sugar in the hemicellulose fraction was quantified according to the phenol sulfate method (Dubois et al., 1956, Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350-356).
- enzyme treatment with ⁇ -amylase is followed by enzyme treatment with lichenase, and the constituent sugars are analyzed in the same way, and the difference in glucose content of the constituent sugars results in (1-3), (1-4) - ⁇ -D -The glucan content was determined.
- the arabinoxylan content of barley and wheat powder samples was determined from the sum of the L-arabinose and xylose contents of the constituent sugar analysis results obtained by the same treatment as above.
- Example 1 [Production of fine powder C of the present invention by fine pulverization of barley coarse powder A] After coarsely pulverizing Nijo barley barley, it was pulverized with a high-speed pulverizer (the screen mesh used was 0.2 mm and sieved with a 60 mesh shifter mesh) (hereinafter referred to as coarse powder A. Average of powder) A powder mill with a particle size of 150 ⁇ m, a particle size of 110 ⁇ m or less is 36%, a powder with a particle size of 57 ⁇ m or less is 26%, and a powder with a particle size of 516 ⁇ m or more is contained in 19%).
- Fine powder C was obtained by fine pulverization with STAY-S, blower 10 m 3 / min, treatment time 10 kg / hr, manufactured by Barry Japan.
- the product temperature in the pulverization process was 35 ° C. (room temperature 29 ° C., humidity 74%, exhaust temperature 39 ° C.).
- the results of the general composition analysis of fine powder C were not significantly different from the raw barley barley and coarse powder A, and the components of the edible part (grass) were basically maintained (Table 1).
- Table 2 shows the average particle diameters of coarse powder A, B (commercially available product), fine powder C (present invention), and wheat flour (medium flour).
- the particle size distribution is shown in FIGS.
- the color tone and color difference are shown in Table 3.
- Fine powder C (invention) is finely pulverized from coarse powder, and has a particle size closer to wheat than coarse powder A and B. From the color difference measurement, it is closer to wheat than coarse powder, and whiteness is also high. it was high.
- FIG. 5 the fine powder C was observed to have a particle size and agglomerated state close to the flour D compared to the coarse powders A and B.
- the color difference was measured with a colorimetric color difference meter ZE2000 (Nippon Denshoku Co., Ltd.). In the following examples, fine powder C (present invention) was used, and coarse powder A was used as a comparison.
- Example 2 Three types of flours were used: 100% wheat flour, 50% wheat flour and barley flour C mixed, and 50% wheat flour and barley coarse flour A mixed, and 50% water was added to the flour.
- This dough was measured with a colorimetric color difference meter ZE2000 (Nippon Denshoku Co., Ltd.).
- barley coarse powder A there was a brown spot and a foreign body sensation was felt.
- barley fine powder C it was uniform and there was no foreign body feeling.
- the color tone of the dough and the color difference from white were measured on the first and second days after making the dough.
- the dough using barley fine powder C was close to the color of wheat, and the dough using barley coarse powder A had a stronger brown color, and in particular, the brown color became darker with time.
- Table 4 The results are shown in Table 4.
- Noodles were made using barley powder.
- Wheat flour (medium flour), wheat flour (medium flour) 100%, wheat flour 15% replaced with barley flour C, wheat flour 30% replaced with barley flour C, wheat flour 50% replaced with barley flour C, barley Noodles were made using 6 kinds of flours (mixing ratios shown in Table 5) in which fine powder C100% and wheat flour 15% were replaced with barley coarse powder A.
- barley fine powder C100% 0.8% salt water was hydrated and kneaded well, and then noodles were made by a conventional method.
- barley fine powder 100% a part of the powder was gelatinized with hot water, and the remaining powder was collected using this, and the noodles were made using a gelatinization method. After these noodles were boiled, what was cooled with cold water was used for sensory evaluation.
- the sensory evaluation panel consisted of 6 trained specialized panels. Boiled noodle samples were tested at room temperature. The panel is ⁇ very good 5-good 4-about the appearance (color, foreign body sensation), smell, taste, texture (strength of strength, throat) and overall evaluation (deliciousness) of the specimens tested. Using a 5-level scale of normal 3-bad 2-very bad 1>, absolute evaluation was performed, and features that were noticed were freely described.
- Example 4 Using home bakery SD-BH103 (Panasonic Corporation), bread was prepared by mixing, fermenting, and baking with the following composition, using a bread course. It took about 4 hours. CIE Lab color system of wheat flour (strong flour), L (lightness) 90.39, a (red-green) 0.26, b (yellow-blue) 9.62, lighter and slightly yellowish than medium flour It was a strong hue. Barley fine powder C had a higher brightness than the strong flour, and almost no color difference was felt when both were mixed.
- barley fine powder has good water absorption
- those containing barley flour were baked with an increased amount of water than wheat flour.
- the resulting barley flour C blended bread was close to the bright wheat color in both formulas 1 and 2 and close to the color of bread with wheat only.
- Formulation 1 with a small increase in water content, the swelling was worse than the others, but the texture was soft.
- Formulation 2 with increased water content swelled to the same size as bread with only flour.
- the textures were all soft and plump, and had good elasticity as bread.
- the yeasty odor was somewhat higher than the others. It is thought that bad bulge has an effect.
- the flour bread has a fluffy feeling, but the bread with barley fine powder C has 1 or 2, and the bread with barley fine powder C was evaluated as being overwhelmingly better than the flour bread and preferred.
- Example 5 Using barley fine powder C of the present invention, barley fine powder C was blended with commercially available (strawberry) yogurt, milk, vegetable juice, and oolong tea, and mixed well. The blending and evaluation results are shown in Table 9. The scores in the table are the same score criteria as in Table 6.
- Jelly and pudding were prepared by blending 15% of barley flour with commercially available jelly and pudding.
- coarse powder A the color was dull and a foreign object sensation was produced, but in fine powder C, there was no foreign object sensation and delicious jelly and pudding were made.
- a soymilk was mixed with 15% barley flour to make a beverage.
- coarse powder A the color was dull and rough, but with fine powder C, the soy milk was delicious with no rough feeling.
- Ice cream was prepared according to a normal formulation by blending 15% of barley flour with milk. In coarse powder A, the color was dull and a foreign object sensation occurred, but in fine powder C, there was no foreign object sensation and a delicious ice cream was obtained.
- the present invention is useful in the food field.
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Abstract
Description
[1]
大麦及びオーツ麦から成る群から選ばれる少なくとも1種の穀物の穀粒の粉砕品からなる粉体であって、
平均粒子径が40~100μmの範囲であり、
粒子径20μm未満の粒子の含有量が20質量%以下であり、
粒子径20~100μmの範囲の粒子の含有量が20~60質量%の範囲であり、
粒子径100μm超~500μmの範囲の粒子の含有量が20~60質量%の範囲であり、かつ、
粒子径500μm超の粒子の含有量が5%以下である
ことを特徴とする穀物粉体。
[2]
前記穀物粉体は、β-グルカンの含有量が、粉砕前の穀粒におけるβ-グルカンの含有量の60%~100%の範囲である[1]記載の穀物粉体。
[3]
前記粉砕は、穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程により実施され、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、[1]または[2]記載の穀物粉体。
[4]
β-グルカンの含有量が4~12%の範囲である、[1]~[3]のいずれかに記載の穀物粉体。
[5]
白色からの色差dE(CIE:国際照明委員会CIEが規定するCIE Lab 表色法)が15以下である、[1]~[4]のいずれかに記載の穀物粉体。
[6]
穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程を含み、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、[1]~[5]のいずれかに記載の穀物粉体の製造方法。
[7]
前記気流式微粉砕は、複数の渦気流による微粉砕である[6]に記載の製造方法。
[8]
[1]~[5]のいずれかに記載の穀物粉体を少なくとも5%以上配合した原料から製造された食品。
[9]
[1]~[5]のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造された麺類であって、白色であり、かつ表面に異物感がない麺類。
[10]
[1]~[5]のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造されたパン類であって、小麦色であり、かつ表面に異物感がないパン類。
本発明の穀物粉体は、
大麦及びオーツ麦から成る群から選ばれる少なくとも1種の穀物の穀粒の粉砕品からなる粉体であって、
平均粒子径が40~100μmの範囲であり、
粒子径20μm以下の粒子の含有量が20質量%以下であり、
粒子径20~100μm の範囲の粒子の含有量が20~60質量%の範囲であり、
粒子径100μm超~500μmの範囲の粒子の含有量が20~60質量%の範囲であり、かつ、
粒子径500μm超の粒子の含有量が5%以下である
ことを特徴とする。
本発明の穀物粉体の製造方法は、穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程を含み、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる。この製造方法により、上記本発明の穀物粉体を製造することができる。前記気流式微粉砕は、品温を50℃以下で粉砕するという観点から、複数の渦気流による微粉砕であることが好ましい。
大麦は通常の品種でもかまわないが、食物繊維、中でもβ-グルカン高含量の品種が各種開発されており、それを原料に使用することが好ましい。大麦粒子は通常の精麦工程で外皮を除去し大麦粒に精麦される。更に、通常の製粉工程で大麦粉に粉砕される。ここで得られた大麦粉体は、通常、平均粒子径は150μm前後であり、通常の小麦粉体の平均粒子径約50μmよりも大きい。粗粉を作る製粉工程は、製品品質の大幅な劣化などが生じない製粉法であれば、一般的な製粉工程を適用することが可能であり、特に限定されない。
本発明は、上記本発明の穀物粉体を少なくとも5%以上配合した原料から製造された食品を包含する。さらに本発明は、上記本発明の穀物粉体と小麦粉とを含む原料から製造された麺類であって、白色であり、かつ表面に異物感がない麺類を包含する。また、本発明は、上記本発明の穀物粉体と小麦粉とを含む原料から製造されたパン類であって、小麦色であり、かつ表面に異物感がないパン類を包含する。
(財)日本食品分析センターに依頼して実施した。
大麦ならびに小麦粉末試料にアルカリ液を加え加熱処理し、細胞壁多糖を可溶化した。その後、酢酸を加えて中和し、α-アミラーゼによる酵素処理を行い、溶液に含まれているデンプンを消化した。遠心分離によって沈殿物を除いた上清を細胞壁多糖(ヘミセルロース画分)として回収した。得られたヘミセルロース画分を希硫酸により加水分解し、高速液体クロマトグラフィー(ダイオネクス社HPAEC-PAD)により構成糖を分析した。ヘミセルロース画分の全糖量は、フェノール硫酸法(Dubois et al., 1956, Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350-356)に従って定量した。また、α-アミラーゼによる酵素処理の後にリケナーゼによる酵素処理を行い、同様に構成糖を分析することで、構成糖のグルコース含量の差から(1-3),(1-4)-β-D-グルカン含量を求めた。オオムギならびに小麦粉末試料のアラビノキシラン含量は上記と同様な処理で得られた構成糖分析結果の、L-アラビノースとキシロース含量の和から求めた。
〔大麦粗粉Aの微粉砕による本発明の微粉Cの製造〕
二条大麦精麦を粗挽き粉砕後、高速粉砕機で粉砕(用いたスクリーン網目は0.2mmで、60meshのシフタ網目で篩かけ)した大麦粗粉(以下、粗粉Aとする。粉体の平均粒子径は150μm、粒子径110μm以下の粉体は36%、粒子径57μm以下の粉体は26%で、かつ、粒子径516μm以上の粉体を19%含有)を、気流式粉砕機((有)バーリー・ジャパン製、STAY-S、ブロワー10m3/分、処理時間10kg/hr)で微粉砕し微粉Cを得た。粉砕工程での製品品温は35℃(室温29℃、湿度74%、排気温度39℃)であった。微粉Cの一般組成分析結果は、原料大麦精麦及び粗粉Aと、大きな差はなく、可食部(精麦)の成分が基本的に維持されていた(表1)。
小麦粉100%、小麦粉と大麦微粉C 50%づつ混合、小麦粉と大麦粗粉A 50%づつ混合の3種の粉を用い、粉の50%の水を加え、よく捏ねてドウとした。このドウを、測色色差計ZE2000(日本電色(株))で、測定した。
大麦粗粉Aを用いたドウでは、褐色の斑点あり、異物感が感じられた。大麦微粉Cを用いたドウでは、均一で異物感はなかった。ドウの色調、白色からの色差は、ドウを作ってから1日目、2日目に測定した。大麦微粉Cを用いたドウは小麦の色に近く、大麦粗粉Aを用いたドウはそれよりも褐色が強く、特に、時間の経過とともに褐色が濃くなった。結果を表4に示す。
大麦の粉体を使用し麺を製作した。小麦粉(中力粉)、小麦粉(中力粉)100%、小麦粉の15%を大麦微粉Cで置換、小麦粉の30%を大麦微粉Cで置換、小麦粉の50%を大麦微粉Cで置換、大麦微粉C100%、小麦粉の15%を大麦粗粉Aで置換の6種の穀粉(配合比を表5に示す)を用いて、製麺した。このうち、大麦微粉C100%を除いては、0.8%塩水を加水し、よくこねてから、ねかす常法で製麺した。大麦微粉100%では、粉の一部を熱水にて糊化させ、これを用いて残りの粉をまとめる、糊化法を用いて製麺した。これらの麺をゆでた後、冷水にとって冷却したものを官能評価に供試した。
e(大麦微粉C100%)は、柔らかく、うどんというよりはごく柔らかい白玉的な食感であった。これには黒蜜をつけると合うのではないか、との意見があった。そばがきのような、独特の風味があった。
ホームベーカリー SD-BH103(パナソニック(株))を用い、下記の配合で、混合、醗酵、焼成を、食パンコースで、パンを作製した。所用約4時間であった。用いた小麦粉(強力粉)のCIE Lab表色系で、L(明度)90.39、a(赤-緑)0.26、b(黄-青)9.62で、中力粉より、明度が低く、黄色みが多少強い色相であった。大麦微粉Cは強力粉より明度が高く、両者を混合した時に色の違いは殆ど感じられなかった。
本発明の大麦微粉Cを用いて、市販の(イチゴ)ヨーグルト、牛乳、野菜ジュース、ウーロン茶に、大麦微粉Cを配合して、良くかきまぜて作製した。配合及び評価結果を表9に示す。表中の評点は、表6と同様の評点基準である。
市販のゼリーの素、プリンの素に、大麦粉を15%配合して、ゼリー、プリンを作った。粗粉Aでは、色がくすみ、異物感も生じたが、微粉Cでは、異物感がなく美味しいゼリー、プリンができた。
豆乳に15%の大麦粉を配合して、飲料を作った。粗粉Aでは、色がくすみ、ざらつきが感じられたが、微粉Cでは、ざらつき感がなく美味しい豆乳になった。
牛乳に大麦粉を15%配合して、通常の処方でアイスクリームを作った。粗粉Aでは、色がくすみ、異物感が生じたが、微粉Cでは、異物感がなく美味しいアイスクリームになった。
Claims (10)
- 大麦及びオーツ麦から成る群から選ばれる少なくとも1種の穀物の穀粒の粉砕品からなる粉体であって、
平均粒子径が40~100μmの範囲であり、
粒子径20μm未満の粒子の含有量が20質量%以下であり、
粒子径20~100μmの範囲の粒子の含有量が20~60質量%の範囲であり、
粒子径100μm超~500μmの範囲の粒子の含有量が20~60質量%の範囲であり、かつ、
粒子径500μm超の粒子の含有量が5%以下である
ことを特徴とする穀物粉体。 - 前記穀物粉体は、β-グルカンの含有量が、粉砕前の穀粒におけるβ-グルカンの含有量の60%~100%の範囲である請求項1記載の穀物粉体。
- 前記粉砕は、穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程により実施され、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、請求項1または2記載の穀物粉体。
- β-グルカンの含有量が4~12%の範囲である、請求項1~3のいずれかに記載の穀物粉体。
- 白色からの色差dE(CIE:国際照明委員会CIEが規定するCIE Lab 表色法)が15以下である、請求項1~4のいずれかに記載の穀物粉体。
- 穀粒を粗粉に粉砕する工程と、得られた粗粉を微粉砕する工程を含み、前記微粉砕は気流式微粉砕によって品温を50℃以下で粉砕することで行われる、請求項1~5のいずれかに記載の穀物粉体の製造方法。
- 前記気流式微粉砕は、複数の渦気流による微粉砕である請求項6に記載の製造方法。
- 請求項1~5のいずれかに記載の穀物粉体を少なくとも5%以上配合した原料から製造された食品。
- 請求項1~5のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造された麺類であって、白色であり、かつ表面に異物感がない麺類。
- 請求項1~5のいずれかに記載の穀物粉体と小麦粉とを含む原料から製造されたパン類であって、小麦色であり、かつ表面に異物感がないパン類。
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EP3106039A4 (en) * | 2014-02-10 | 2017-07-19 | Nisshin Foods Inc. | Packaged flour |
EP3106038A4 (en) * | 2014-02-10 | 2017-07-19 | Nisshin Foods Inc. | Packaged flour |
CN114849864A (zh) * | 2022-05-13 | 2022-08-05 | 安徽皖雪食品股份有限公司 | 一种用于茶和面粉复合产品的低温超微碾磨系统 |
CN114849864B (zh) * | 2022-05-13 | 2023-08-25 | 安徽皖雪食品股份有限公司 | 一种用于茶和面粉复合产品的低温超微碾磨系统 |
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KR101859791B1 (ko) | 2018-05-18 |
JP5985146B2 (ja) | 2016-09-06 |
CN103167806A (zh) | 2013-06-19 |
GB201307996D0 (en) | 2013-06-12 |
US20130323391A1 (en) | 2013-12-05 |
CN103167806B (zh) | 2015-08-19 |
KR20140018847A (ko) | 2014-02-13 |
GB2498887A (en) | 2013-07-31 |
JP2012090581A (ja) | 2012-05-17 |
US9565871B2 (en) | 2017-02-14 |
GB2498887B (en) | 2016-10-26 |
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