JP4213056B2 - Diet wheat grain and method for producing the same - Google Patents

Description

  The present invention relates to diet wheat grains that contain a large amount of indigestible starch and can suppress calorie intake while giving a feeling of fullness, and a method for producing the same.

  Diet therapy for suppressing calorie intake may be adopted for diabetic patients and bulimia patients. However, if the amount of meal itself is reduced, a feeling of fullness cannot be obtained, which causes patient stress.

  Moreover, low calorie foods using “konjac” and “seaweed” as a raw material are provided as means for obtaining a feeling of fullness, but satisfaction as a meal is not necessarily obtained. Then, the foodstuff which uses indigestible starch (resistant starch) is proposed (patent document 1).

  In addition, Japanese Patent Application Laid-Open No. 2003-199517 proposed by the present applicant (Patent Document 2) converts wheat flour containing low protein into indigestible starch by fermentation treatment or wet heat treatment, and mixes it with high protein wheat flour. And the diet flour provided with the versatility which can be used for desired cooking is disclosed.

Japanese Patent Laid-Open No. 10-262589. Japanese Patent Laid-Open No. 2003-199517.

  The diet food disclosed in Patent Document 1 simply provides a processed food mixed with resistant starch, and the diet flour disclosed in Patent Document 2 is a powdered food.

  The present invention proposes a novel wheat grain and a method for producing the same, in which the wheat grain itself having versatility is a food that suppresses ingested calories.

The diet wheat grain and the method for producing the same according to the present invention include brown wheat , lactic acid bacteria having a thickening polysaccharide-producing ability (Leuconostoc mesenteroides PC strain, Lactococcus lactes Cu-1 strain) and sucrose. It is characterized in that it is refined and produced after performing a fermentation treatment in which it is immersed in a charging solution to produce a thickening polysaccharide in the wheat tissue structure.

  In addition, after the fermentation treatment step, it is steamed in a sealed state, cooled (or frozen, thawed), subjected to a resistant starch production step of performing a wet heat treatment, and then refined, or after the fermentation treatment step, the wheat is refined and the wheat grains that have been refined It is characterized by being produced by performing a resistant starch generation process.

Therefore, when brown wheat is fermented by immersing it in lactic acid bacteria and sucrose with high thickening polysaccharide-producing ability and fermented solution , thickening polysaccharide is produced, and the presence of this thickening polysaccharide suppresses the action of digestive enzymes. Will be reduced and reduce calorie intake.

  Furthermore, the starch that has been pregelatinized by steaming (gelatinization), cooling or freezing (aging), and producing resistant starch such as moist heat treatment is partly subjected to annealing (reorganization, recrystallization). Changes to a resistant starch, and thus has a diet effect.

According to the present invention, a wheat grain having a thickening polysaccharide that suppresses the action of digestive enzymes,
In addition, it becomes a wheat grain with a part of the starch changed to resistant starch, and it can be used as it is as a foodstuff, or it can be crushed and used for cooking as flour to provide a dish with less calorie intake It was made.

  <First Embodiment> Next, a first embodiment of the present invention will be described based on the order of steps. As illustrated in FIG. 1, the first embodiment includes a fermentation treatment process, a resistant starch production process, and a wheat polishing process.

  The fermentation process includes washing, dipping, draining, and fermentation. The washing is performed by putting the raw brown wheat (wheat grain) in a citric acid aqueous solution heated to 60 to 70 ° C. It is intended to remove foreign matters mixed in the wheat grains and various germs and dirt adhering to the surface of the wheat grains.

  Specifically, brown wheat is put in a 0.2% citric acid solution at 70 ° C. and stirred for 3 minutes, then drained (1 minute), further washed with water in an overflow state to wash away dust, and drained again (1 Minutes).

In the dipping treatment, brown wheat is charged into a predetermined preparation liquid. The preparation liquid is an aqueous solution containing saccharides and lactic acid bacteria, and 1.0 to 20.0% by weight of saccharides and 10 ⁶ to 10 ⁸ lactic acid bacteria / About ml.

  Specifically (Example), 120 g of sucrose (upper sugar), 0.6 g of hemicellulase, 0.6 g of 90% lactic acid, and 180 g of inoculum are added to 6 kg of water (40 ° C.) with respect to 6 kg of brown wheat. The adjusted brown barley was put into this prepared solution and immersed for 1 hour at 40 ° C. (immersion treatment).

  The above-mentioned inoculum employs a bacterium having a high thickening polysaccharide-producing ability. For example, 90 g of Leuconostoc mesenteroides PC strain and 90 g of Lactococcus lactes Cu-1 strain are used. use.

  After completion of the soaking, after draining to the extent that adhering water remains on the surface of the barley (liquid draining treatment), it is stored in a sealed container and maintained at 30 to 40 ° C. (Example 40 ° C.) for 16 to 72 hours. (Example 18 hours) It is made to ferment by leaving still (fermentation process). Of course, the fermentation may be further promoted under aerobic conditions after the fermentation treatment in a sealed container.

  In the above fermentation process, thickening polysaccharides are produced in the wheat grains, and the barley skin is softened with lactic acid produced by lactic acid bacteria, so that the outer skin is easily peeled off during the milling and reduces the incidence of crushed grains. be able to.

  Furthermore, cellulose, hemicellulose, and the like contained in the wheat epidermis and endosperm are decomposed by the enzyme mixture, so that especially the epidermis having a high content of cellulose, hemicellulose, etc. is softened. Cellulose and hemicellulose etc. are also decomposed in endosperm, so that water easily penetrates, the outer skin is easily peeled off during pearled wheat, and the incidence of crushed grains can be reduced. Secondary workability when performed is improved.

  If necessary, add 0.1% glucose oxidase solution to the unpolished barley after the fermentation treatment, bubbling at 40 ° C. for 1 hour (GO treatment), then draining it, and watering. Wash away glucose oxidase and gluconic acid adhering to the wheat.

  By the GO treatment, glucose existing in wheat or converted from sucrose during the thickening polysaccharide production process is changed to gluconic acid and removed, and wheat originally has or is produced by conversion of sucrose. The amount of reducing sugar can be reduced.

  The brown wheat that has been subjected to the fermentation treatment or the brown wheat that has been subjected to the GO treatment after the fermentation treatment is subjected to the subsequent resistant starch generation step.

  The resistant starch production step is composed of pack filling, starch aging treatment (steaming treatment, cooling treatment), and wet heat treatment. In the pack filling, the brown wheat that has been subjected to the fermentation treatment step is filled into a predetermined heat-resistant sealed pack, and the next starch aging treatment and wet heat treatment are performed in this filled state. However, the dend aging treatment and the wet heat treatment do not necessarily need to be performed in a sealed state. However, if the sealing is performed in a sealed state, a predetermined treatment can be efficiently performed.

  In the starch aging treatment, the sealed pack is heat-treated by steaming (steamed at 60 to 100 ° C. for 10 minutes to 2 hours: Example 100 ° C. for 1 hour), and the starch of brown wheat in the pack is pregelatinized (glue) Then, it is once cooled and allowed to stand (0 to 10 ° C., 18 to 72 hours: Example 5 ° C. and 36 hours). By this cooling, the pregelatinized starch becomes aging starch.

  In the starch aging treatment, a part of the starch of the wheat grain can be gelatinized by controlling the steaming temperature and steaming time and suppressing the damage of gluten in the brown wheat.

  The wet heat treatment is a process of storing the sealed pack in a heating chamber and increasing the product temperature and maintaining it for a predetermined time (product temperature 60 to 85 ° C., 10 minutes to 5 hours: Example 85 ° C./30 minutes), As a result, the moisture in the pack is released in the pack and the temperature is raised by the atmosphere, so that the wheat starch in the pack is wet-heat treated by continuing the storage in the high temperature chamber. . That is, starch is annealed by wet heat treatment to make it difficult to digest. This wet heat treatment may be repeated several times as necessary.

  When the said resistant starch production | generation process is complete | finished, a wheat flour process is performed. The barley process is performed in the order of drying and barley, and the drying process is performed after wet heat treatment to release the sealing of the brown barley and dried until the moisture of the barley is 15% or less (Example 40 ° C., air drying 24 hours) ) When the drying is completed, it is possible to refine the wheat (the ratio of 70% to 95% of the polished wheat: 85% of the example) as before and obtain diet wheat grains.

  Thus, the wheat grain can be used as a food material in the same manner as a normal wheat grain, and is used as it is or after being powdered and cooked. In particular, the production of thickening polysaccharides suppresses the action of digestive enzymes, reduces the amount of reducing sugars, and part of the starch of wheat is changed to aging starch or resistant starch. There are few calories and a feeling of fullness can be obtained.

  Using the diet wheat grains (test group) and untreated wheat grains (control group) of the above examples as measurement samples, an enzyme inhibitory effect confirmation test using dextran was performed. Specifically, 40 g of water was added to 10 g of the sample and immersed for 18 hours, and then pulverized at 3000 rpm for 30 seconds using a homogenizer to obtain a sample solution.

  To 20 g of the sample solution, 50 ml of 0.08 M phosphate buffer and 0.1 ml of heat-stable α-amylase are added and mixed. The mixture is stirred in a boiling water bath for 30 minutes for enzymatic decomposition, and immediately cooled. 2 ml of iodine solution (12-KI solution) was added to the cooling liquid and mixed to compare the iodine-starch reaction.

  It was confirmed that the red color caused by the iodine-starch reaction in the test group was lighter than the reaction color in the control group. This is presumed that dextran was produced in the test sample, and the physical contact between the enzyme and starch was slowed by the presence of this dextran, and the enzymatic degradation was not completely completed.

  Moreover, the resistant starch production | generation process which makes a freezing process is also employable as illustrated in FIG. 2 (1st embodiment 2nd Example).

  That is, after finishing the fermentation treatment step, in the resistant starch production step composed of pack filling, starch aging treatment, and wet heat treatment, starch aging treatment is carried out by heat treatment by steam steaming of the sealed pack (at 60-100 ° C., 10 Steaming for minutes to 2 hours: Example 100 ° C. for 1 hour), the starch of the brown wheat in the pack is pregelatinized (gelatinized), and then completely frozen (−5 to −20 ° C.). And after freezing, it thaws | decompresses at 0-10 degreeC low temperature or room temperature, and performs the wet heat processing mentioned above.

  <Second Embodiment> In the second embodiment, in the first embodiment, a dry hydration step is performed between the fermentation treatment step and the resistant starch production step so that the starch aging treatment is efficiently performed. Is. That is, the second embodiment includes a fermentation treatment process, a dry water addition process, a resistant starch production process, and a wheat polishing process.

  In the fermentation process, the washing process, the dipping process, the liquid draining process, and the fermentation process are performed as in the first embodiment. The details are the same as in the first embodiment.

  The brown barley that has undergone the fermentation process is subjected to a drying process and a hydration process (dry hydration process). In the drying process, the moisture is once dried to 15% or less (Example 40 ° C., blow drying 24 hours).

  For the water treatment, dry brown wheat is soaked in water, or a predetermined amount of water (600 ml for 6 kg of brown wheat with 15% water content) is added and left to stand. The water content is sufficient for gelatinization.

  After performing the drying and adding step, the same resistant starch producing step as that of the first embodiment (the second example of the first embodiment adopting the freezing process may be adopted), and the wheat milling step are carried out To obtain dietary wheat grains.

  Third Embodiment Next, a third embodiment of the present invention will be described. As illustrated in FIG. 4, the third embodiment includes a fermentation treatment process, a wheat polishing process, a resistant starch production process, and a drying process.

  The fermentation treatment step performs a washing treatment, an immersion treatment, a liquid draining treatment, and a fermentation treatment (including selectively performing a GO treatment) just as in the first embodiment.

  The brown wheat that has been subjected to the fermentation treatment is subjected to a wheat polishing process. The barley water adding step is performed in the order of drying treatment, barley processing, and water adding treatment, and the drying processing is performed until the moisture of the brown wheat after the fermentation processing step becomes 15% or less (Example 40 ° C., air drying 24 Time). In the same manner as the conventional pearl, the pearl is treated with pearl (70% to 95% pearl ratio: 80% in Example). The refined wheat grains are simply soaked in water, or a predetermined amount of water (600 ml for 6 kg of 15% moisture brown wheat) is added and left to steam, and steamed with steam to produce the next resistant starch. Water treatment is performed to make the moisture content sufficient to cope with the above.

  The wheat grains that have been subjected to the above-described refined wheat hydration step are to perform the subsequent resistant starch production process, and the steps, procedures, and implementation conditions thereof are the same as those in the first and second examples of the first embodiment. .

  When the resistant starch production process is completed, the drying process is performed. The drying is performed after the wet heat treatment in the resistant starch production process is released, and the wheat grains are dried until the moisture content of the wheat grains is 15% or less. Example 40 ° C., blown and dried for 24 hours) to obtain diet wheat grains.

The process block diagram of 1st embodiment (1st Example) of this invention. The process block diagram of the first embodiment (second example). The process block diagram of the second embodiment. The process block diagram of the same third embodiment.

Claims (11)

The barley is immersed in a charging solution containing lactic acid bacteria (Leuconostoc mesenteroides PC strain, Lactococcus lactes Cu-1 strain) and sucrose having thickening polysaccharide-producing ability , and thickened in the wheat tissue structure. A method for producing diet wheat grains, comprising performing a wheat flour after performing a fermentation treatment for producing a polysaccharide.   The method for producing diet wheat grains according to claim 1, wherein after the fermentation treatment step, a resistant starch production step of steaming, cooling and wet heat treatment is carried out, followed by a wheat flour treatment.   The method for producing a diet wheat grain according to claim 2, wherein a dry hydrolysis treatment is carried out after the fermentation treatment step, and then a resistant starch production step is carried out.   The method for producing dietary wheat grains according to claim 1, wherein after the fermentation treatment step, brown wheat is treated with barley, and the processed wheat grains are steamed, cooled and wet-heat treated.   The method for producing a diet wheat grain according to any one of claims 1 to 4, wherein the wheat is drained after being immersed in the preparation liquid and subjected to fermentation without liquid.   The method for producing diet wheat grains according to any one of claims 2 to 5, wherein the resistant starch production step of steaming, cooling and wet heat treatment is performed with the brown oat sealed in a suitable container.   The method for producing a diet wheat grain according to any one of claims 2 to 5, wherein the resistant starch production step is carried out in the order of steaming, freezing, thawing and wet heat treatment. The barley is immersed in a charging solution containing lactic acid bacteria (Leuconostoc mesenteroides PC strain, Lactococcus lactes Cu-1 strain) and sucrose having thickening polysaccharide-producing ability , and thickened in the wheat tissue structure. A diet wheat grain produced by fermenting malt after performing a fermentation treatment for producing polysaccharides.   The diet wheat grain of Claim 8 which made resistant starch production | generation by steaming, cooling, and moist heat treatment after a fermentation process, and was then refined and produced.   9. The diet wheat grain according to claim 8, wherein the wheat grain is refined after fermenting, and produced by steaming, cooling, and generating a resistant starch by wet heat treatment.   The diet wheat grain according to claim 9 or 10, wherein the resistant starch is produced by steaming, freezing, thawing and wet heat treatment.

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