JP4666376B2 - Cuticle and method for producing the same - Google Patents

Description

  The present invention relates to cuticles and methods for producing the cuticles, foods and pet foods using the cuticles, and fruit peels obtained by peeling the cuticles.

  Although the definition of dietary fiber varies depending on the country and the researcher, in Japan, the definition of “the total of indigestible components in foods that are not digested by human digestive enzymes” is generally used (see Non-Patent Document 1, for example). ).

Until about 30 years ago, dietary fiber was considered a wasteful component that was not digested and absorbed and was not nutritious, and an unnecessary component that inhibited the absorption of other nutrients.
However, the subsequent development of food science revealed that dietary fiber has a number of useful physiological functions and plays an important role in disease prevention and health maintenance.
At present, dietary fiber is sometimes called the sixth nutrient after the five major nutrients and is regarded as important in nutrition.

The typical functions of dietary fiber are listed as follows.
1. Since dietary fiber is highly hygroscopic, it has the effect of making the intestinal peristaltic movement more active by softening the stool and increasing the bulk.
As a result, the residence time in the intestine of the stool is shortened and the number of defecations is increased, so that the stool becomes smooth.
2. It is said that the increase in the amount of defecation and the number of defecations contributes to the prevention of bowel disease, particularly colon cancer.
However, negative research results have been published for the prevention of colorectal cancer, and the evaluation has not been finalized.
Other than colorectal cancer, gastrointestinal ulcer prevention effects have been pointed out.
3. Foods rich in dietary fiber increase the number of chewing cycles and increase the amount of saliva secretion, making it easier to obtain a satisfying meal.
Furthermore, it has the function of giving a feeling of fullness by sucking water in the stomach and swelling, and improving the holding time by extending the residence time in the stomach. These functions have the effect of preventing excessive intake of calories.
4). Dietary fiber increases the residence time of food in the stomach, thereby suppressing the rapid inflow of food into the small intestine and slowing the rate of sugar absorption.
Therefore, a rapid increase in blood glucose level is suppressed, and it is effective for the prevention and treatment of diabetes.
5. Dietary fiber has the function of adsorbing various ingredients in food and inhibiting absorption in the digestive tract.
By this function, dietary fiber suppresses the absorption of harmful substances such as heavy metals and carcinogenic substances into the human body and promotes their discharge outside the body.
6). Dietary fiber adsorbs bile and promotes its excretion.
Bile components are synthesized from cholesterol, secreted from the duodenum, bound to lipids, absorbed from the small intestine, and reused as cholesterol.
Dietary fiber suppresses cholesterol reabsorption and has the effect of preventing arteriosclerosis, and also has the effect of suppressing lipid absorption and preventing excessive intake of calories.
7). Dietary fiber works to improve the gut microbiota.
Intestinal bacteria not only parasitize humans as hosts, but also affect human health by secreting numerous metabolites.
By ingesting dietary fiber, useful bacteria such as bifidobacteria can be established predominantly and health can be promoted (for example, immunity can be enhanced).

Thus, dietary fiber has many useful functions. On the other hand, the intake continues to decrease with changes in dietary life after the Second World War, and it cannot be said that a sufficient amount is ingested now.
The estimated dietary fiber intake for Japanese is about 25 g / day for men and about 20 g / day for women, but the actual intake is only about 60 to 70% by mass (see Non-Patent Document 2, for example).

In terms of maintaining and improving health, it is necessary to increase the intake of dietary fiber.
To increase the intake of dietary fiber, use the method of increasing the dietary fiber content of cereal-derived foods, the method of increasing the proportion of vegetables and other foods rich in dietary fiber, and health foods with increased dietary fiber. The method of doing etc. is considered.

Dietary fiber in grains is more contained in products such as brown rice and whole wheat flour than processed products from which the skin has been removed, such as white rice and wheat flour.
Specific dietary fiber content is 0.5% by mass for white rice, 3.0% by mass for brown rice, 2.5-2.8% by mass for wheat flour, 11.2% by mass for whole wheat flour, etc. (For example, refer nonpatent literature 1).

Whole wheat flour has a high dietary fiber content, so foods such as bread, pasta and confectionery using whole wheat flour are produced and widely consumed in Western countries.
Even in Japan, some foods using whole wheat flour are used, but the amount is quite limited, and the increase in the dietary fiber intake of the people has not been greatly increased.
The reason why foods using whole wheat flour are not preferred is because the texture and taste are poor and the appearance is also poor.
Wheat bran or the like may be added to foods to increase dietary fiber, but it has not been widely accepted due to the same disadvantages as whole grains.

Obesity has also become a problem in pets, and potatoes such as wheat bran are often added to pet food to prevent this.
Mosquitoes are added primarily for the purpose of reducing pet food calories and increasing dietary fiber.
However, it is known that if the amount of moss added to the pet food is too large, the palatability is lowered, which is presumed to be due to the deterioration of the taste.

The skin, called bran, is made up of several layers of cells.
For example, in the case of wheat, bran is largely divided into an outer skin and an inner seed coat, and the skin is further divided into an outer skin and an inner skin.
The portion of the innermost layer of the outer pericarp that contacts the inner pericarp is a layer in which the cells are irregularly arranged and the structure is disordered. This layer is mechanically weak compared to other layers, and some may peel off when physical forces such as friction are applied or the grain is subjected to weather damage (frost, drought, etc.). This peeled layer is also called cuticle and is very thin and weak compared to bran (see Non-Patent Document 3, for example).

Cuticles are rich in dietary fiber, but it has been difficult to separate only cuticles efficiently and have not been used alone so far.
On the other hand, as an example of subjecting wheat bran to an alkali treatment, it is known to extract hemicellulose from the wheat bran or the remainder from which wheat starch, starch, proteins, lipids, minerals and the like are removed (see, for example, Patent Document 1).

JP 58-41824 A Edited by the Science and Technology Agency Resource Research Committee, “Fiveth Japanese Food Standard Ingredients”, Ministry of Finance, Printing Bureau, November 22, 2000 Established by the Ministry of Health, Labor and Welfare Japanese food intake standards (2005 edition) November 22, 2004, Internet <URL = http: //www.mhlw.go.jp/houdou/2004/11/h1122-2a.html> R. Carl Hosney, “Principles of Serial Science and Technology second Ace of Science”

  Accordingly, an object of the present invention is to provide a method for producing cuticles that have been difficult to produce, a cuticle produced by the production method, a food and pet food using the cuticle, and a fruit peel from which the cuticle has been peeled off. That is.

As a result of intensive studies to achieve the above object, the present inventor,
(1) The peel can be efficiently peeled off by treating and rubbing the fruit of a plant belonging to the family Gramineae Strawberry subfamily with an alkaline aqueous solution and rubbing it. (2) The cuticle obtained by the production method is rich in dietary fiber content. Yes, it can be used to provide delicious foods and pet foods rich in dietary fiber because the texture and taste problems such as bitterness are drastically improved compared to conventional bran etc. (3) It has been found that the fruit peel from which the cuticle has been peeled off by the production method can be processed (for example, milled) and used in the same manner as the fruit cut before peeling the cuticle, and the present invention has been completed.

Accordingly, the present invention provides
(1) A process for producing a cuticle characterized in that the cuticle is peeled off from the cut fruit by rubbing the skin after treating the cut fruit of a plant belonging to the family Gramineae, Strawberry subfamily, with an alkaline aqueous solution. .
(2) The method for producing the cuticle, wherein the pH of the alkaline aqueous solution is 10.5 or more.
(3) Cuticles produced by the above production method.
(4) A fruit obtained by peeling the cuticle by the above production method.

Cuticles can be efficiently produced by the method for producing cuticles of the present invention.
The cuticles obtained by the production method of the present invention have a high dietary fiber content, are rougher than conventional bran, and the taste and taste problems such as bitter taste are drastically improved. Food and pet food can be provided.
Further, the fruit peels from which the cuticles have been peeled off by the above production method can be processed (for example, milled) and used in the same manner as the fruit cuts before peeling the cuticles.

Hereinafter, the present invention will be described in detail.
Examples of the plant belonging to the family Gramineae Strawberry Subfamily that can be used in the present invention include wheat, barley, rye, oats, and rye wheat (Triticere).
In addition, although the cuticle of buckwheat is known as cuticle, buckwheat is not a plant belonging to the Gramineae strawberry subfamily that can be used in the present invention, and it is difficult to produce cuticle by the method of the present invention.

In the present invention, “fruits” refers to fruits of plants belonging to the family Gramineae strawberry subfamily.
The fruits are composed of an endosperm part, an embryo part and a skin part, and the skin part is also called bran.
The skin part of plants belonging to the Gramineae strawberry subfamily has a layered structure, and by treating with an alkaline aqueous solution, the bond strength between the skin parts can be reduced, and the skin part can be peeled in layers. it can.
This is considered to be because hydrogen bonds are weakened among various interactions involved in the binding between cells.

In the present invention, the cuticle refers to a peel obtained by peeling the outer skin of the fruit fruit from the fruit fruit .
FIG. 1 is a photomicrograph of wheat bran.
Wheat bran consists of several layers of cells.
In FIG. 1, a thin and transparent portion visible on the upper right side is a layer corresponding to the cuticle, and a portion obtained by peeling only this portion is the cuticle.
FIG. 2 is a photomicrograph of cuticles produced from wheat.

In the present invention, the alkaline aqueous solution treatment refers to a treatment in which an alkaline aqueous solution penetrates into the skin.
Examples of the treatment method for infiltrating the alkaline aqueous solution into the skin part include a method of attaching and penetrating the alkaline aqueous solution to the skin part of the fruit fruit.
The method of adhering is not particularly limited as long as the fruit skin can be kept wet with an aqueous alkali solution, and includes a method of immersing the fruit juice in an alkaline aqueous solution, a method of spraying the aqueous alkaline solution on the fruit, and the like. it can.

The solute of the alkaline aqueous solution that can be used is not particularly limited, and an alkaline substance such as sodium hydroxide, potassium hydroxide, trisodium phosphate, tripotassium phosphate, sodium carbonate, potassium carbonate, or a mixture thereof such as citrate is used. Can be mentioned.
This is because, in the method for producing cuticle according to the present invention, the amount of peeling depends only on the pH regardless of the solute of the alkaline aqueous solution.
Therefore, even if other substances are mixed with an alkaline substance or a mixture thereof as typified by the substance, it can be used without any particular problem as long as the pH is in a range suitable for the production of cuticle.
The pH is preferably 10.5 or more from the viewpoint of production efficiency.
In addition, the alkaline aqueous solution treatment of the present invention is intended for the skin part of the fruit fruit, and it is difficult to obtain the cuticle of the present invention even if the skin part (bran) separated from the fruit fruit is treated with the alkaline aqueous solution. It is.

The immersion time in the alkaline aqueous solution is not particularly limited.
If it is extremely short (for example, 10 seconds), the peel efficiency is slightly lowered and the production efficiency of the cuticle is slightly lowered, but it is clearly more than that in the case where the treatment is not performed.
However, if the treatment is performed for an extremely long time (for example, 24 hours), the endosperm of the grain is softened and is not easily rubbed.
Moreover, since the endosperm part denatures with alkali, it is not preferable.

  Grains that have been treated with an aqueous alkaline solution can be washed with water to remove the alkaline solution, or without removing the alkaline solution, the grain surface can be peeled off by rubbing to separate the cuticle.

In the present invention, friction means applying a force having a component parallel to the skin surface of the fruit fruit.
The method is not particularly limited as long as it has a component parallel to the surface of the fruit skin and can apply a force that is not so strong as to destroy the endosperm tissue of the fruit.
Examples of the friction method include, for example, a method of rubbing fruit skins by hand squeezing by hand, stirring the fruits with a stirrer and stirring the fruit skins, and the stirrer of the stirrer or the container and the fruit skin , A method of passing the fruit through a roll (for example, a rubber roll) having a different number of rotations, a method of causing the fruit to collide with the solid surface from an oblique direction, and the like.

Alkaline aqueous solution treatment and friction temperature have little effect on the amount of peel.
Therefore, it is not necessary to adjust the treatment temperature under circumstances where tap water or the like is used at room temperature.

The separated cuticle can be recovered by filtering it through a screen having an appropriate opening (for example, 1 mm opening) while being dispersed in water.
The cuticles collected by this method are preferably dried to improve storage stability.
Moreover, it is necessary to dry also when grind | pulverizing and using it.
However, if it is used immediately in its original form, drying is not necessary.

The cuticle that can be obtained by the present invention has a high dietary fiber content.
For example, the dietary fiber content of cuticle obtained by processing wheat (variety “Hokushin”) is 84 mass%, and the dietary fiber content (37-42 mass) of bran produced from wheat (variety “Hokushin”). %), Which is clearly much higher than the other), and is excellent in terms of efficiency as a dietary fiber increasing material.
The dietary fiber content of the present invention is a value analyzed by an enzyme gravimetric method.

Grain-derived bran contains tough fibers and therefore has a drawback that it is difficult to process into powder when used as a food material.
In the case of producing whole grains of cereals, the bran portion remains as a large piece for the same reason, and there is a problem that the texture is adversely affected.
Since the cuticles produced according to the present invention are weaker than cereal bran, they can be processed into a powder form relatively easily by treatment with a grinder in a dry state.
In addition, since the cuticles produced according to the present invention are very thin, the feeling of discomfort during chewing can be greatly reduced compared to grain bran even when used without pulverization.
The cuticle obtained in the present invention is safe as a food because it is obtained by separating a part of the skin of the grain.
The alkaline aqueous solution used for the treatment is washed as a subsequent process and does not remain, so that it is safe as a food.
If a trace amount of residue is concerned, what is used as a food additive, such as trisodium phosphate or kansui, may be used as the solute of the alkaline aqueous solution.

The cuticle obtained in the present invention can be used in the same manner as conventional bran.
For example, it can be used by blending into breads, bread crumbs, noodles, confectionery, snack confectionery, fried batter, takoyaki, okonomiyaki, fried breader, cereal, kneaded product, hamburger, pet food and the like.
Furthermore, it can be used by adding to foods for which grain bran cannot be used due to problems such as texture and poor taste.
In addition, the cuticle obtained in the present invention can be seasoned with sugar or chocolate and eaten.

The treatment with the alkaline aqueous solution according to the present invention can obtain a sufficient peeling effect as long as the endosperm portion is not denatured by alkali.
Therefore, the remaining fruit fruits obtained by collecting cuticles according to the present invention can be used as they are for normal processing when the influence of the treatment with the alkaline aqueous solution does not reach the inside.
For example, it can be used for milling, pressing, malt production, grinding and the like.
It can also be eaten in granular form by adding water, heating and α-izing.

Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 3, Comparative Example 1]
Wheat (variety “Hokushin”) is immersed in various alkaline aqueous solutions shown in Table 1 at 20 ° C. for 20 minutes, washed with water, rubbed off by hand in 20 ° C. water, and filtered through a 1 mm opening screen. I got cuticles.
The collected cuticles were dried in an oven at 135 ° C., and the mass was measured to determine the production amount.
The results are shown in Table 1.
The production amount in the table is a value (%) obtained by dividing the mass of cuticle by the mass of wheat.
Kansui is a mixture of 60 parts by mass of potassium carbonate and 40 parts by mass of sodium carbonate.

It was confirmed that the production amount of cuticle depends only on pH regardless of the kind of solute of the alkaline solution.
From the viewpoint of production amount, the pH is preferably 10.5 or more.
The dietary fiber content of the obtained cuticle was 84% by mass.
This was clearly higher than the dietary fiber content (37-42% by mass) of bran produced from wheat (variety “Hokushin”), and it was confirmed that the efficiency was high for increasing dietary fiber.
The dietary fiber content was measured by enzyme weight method.

[Test Example 1]
The effect of soaking time on the production efficiency of cuticle was tested.
Wheat (variety “Hokushin”) was immersed in an aqueous solution of sodium hydroxide (pH = 12.0) at 20 ° C. for the time shown in Table 2 and then washed with water. The cuticle was obtained by filtering through an open screen.
The collected cuticles were dried in an oven at 135 ° C., and the mass was measured to determine the production amount.
The results are shown in Table 2.
The production amount in the table is a value (%) obtained by dividing the mass of cuticle by the mass of wheat.

  When the immersion time in the alkaline aqueous solution is extremely short, the production amount of the cuticle is slightly lowered, but compared with Comparative Example 1, the production amount of the cuticle was obviously large.

[Test Example 2]
In the treatment method using an alkaline aqueous solution, a comparison test between the treatment by dipping and the treatment by spraying was conducted.
Wheat (variety “Hokushin”) soaked in a 20 ° C. aqueous sodium hydroxide solution (pH = 12.0) for 20 minutes and sprayed with a sodium hydroxide aqueous solution (pH = 12.0) What was left in the wet state for 20 minutes was washed with water, rubbed off by manual work in water at 20 ° C., and filtered through a screen with a 1 mm opening to obtain a cuticle.
The collected cuticles were dried in an oven at 135 ° C., and the mass was measured to determine the production amount.
The results are shown in Table 3.
The production amount in the table is a value (%) obtained by dividing the mass of cuticle by the mass of wheat.

  In the production amount, the treatment by dipping and the treatment by spraying were almost the same.

[Test Example 3]
The influence of the temperature of the alkaline aqueous solution in the treatment method with the alkaline aqueous solution was tested.
Wheat (variety “Hokushin”) was immersed in an aqueous sodium hydroxide solution (pH = 12.0) at the temperature shown in Table 4 for 20 minutes, washed with water, and manually in water at the same temperature as the aqueous sodium hydroxide solution. The skin was peeled off by rubbing and filtered through a screen of 1 mm opening to obtain a cuticle.
The collected cuticles were dried in an oven at 135 ° C., and the mass was measured to determine the production amount.
The results are shown in Table 4.
The production amount in the table is a value (%) obtained by dividing the mass of cuticle by the mass of wheat.

  In 5-40 degreeC, the influence of temperature was hardly seen.

[Examples 4 to 11]
The raw material grains shown in Table 5 were immersed in a 20 ° C. aqueous sodium hydroxide solution (pH = 12.0) for 20 minutes, then washed with water, and rubbed by hand work in 20 ° C. water, and a 1 mm opening screen. Filtered to obtain cuticles.
The collected cuticles were dried in an oven at 135 ° C., and the mass was measured to determine the production amount.
The results are shown in Table 5.
The production amount in the table is a value (%) obtained by dividing the mass of cuticle by the mass of wheat.

In Table 5, 1CWRS is No1 Canadian Western Red Spring Wheat, ASW is Australian Standard White Wheat, and WW is American Western White Wheat.
These are all commercial brands of wheat.
Although barley was able to produce cuticles, the amount of skin peeled could not be accurately measured due to the inclusion of hull (part corresponding to rice husks) strongly bound to the peel.

[Example 12]
1 kg of carefully selected wheat (variety “Hokushin”) was soaked in a 20 ° C. aqueous sodium hydroxide solution (pH = 12.0) for 20 minutes, washed with water, and rubbed by manual labor in 20 ° C. water to peel off 1 mm. The cuticles collected by filtration through a screen with a mesh opening were dried in an oven at 135 ° C. to obtain 18.0 g (1.8% by mass) of cuticles.

[Example 13]
2.5 kg of carefully selected wheat (variety “Hokushin”) was immersed in a 20 ° C. aqueous sodium hydroxide solution (pH = 12.0) for 20 minutes, washed with water, peeled off by rubbing the epidermis with a stirrer, and 1 mm The cuticles collected by filtration through a screen with openings were dried in an oven at 135 ° C. to obtain 42.2 g (1.7% by mass) of cuticles. The stirrer used was 21C type manufactured by SK mixer.
[Example 14, comparative example 2]
300 g of wheat (variety “Hokushin”) treated in the same manner as in Example 12 and peeled with a cuticle was hydrated to a moisture content of 15.0% by mass,
Jr. Was used to investigate the millability.
In addition, milled wheat flour was mixed in order from the highest quality to prepare wheat flour (commonly called 60% flour) whose yield was adjusted to 60% by mass, and component analysis and pH measurement were performed.
In Comparative Example 2, wheat before peeling the cuticle was used instead of the wheat that peeled the cuticle.
The results are shown in Table 6.

(Unit: mass%, except pH)

In the case of the peeled wheat, the wheat bran is reduced by the amount of the cuticle, so the flour yield increases. However, when the yield is recalculated with the cuticle added, the yield is 62.0%.
Therefore, no significant difference was observed in any item depending on the method for producing cuticles of the present invention.
There was also no change in the quality of gluten, which has a large effect on the processability of wheat.
From this result, it was confirmed that in the remaining fruits obtained by collecting cuticles according to the present invention, the effect of the treatment with the alkaline aqueous solution did not reach the inside.
Therefore, it was confirmed that the remaining fruit fruits obtained by collecting cuticles in the method for producing cuticles according to the present invention can be used as they are for normal processing.

Cuticles produced by the method according to the present invention can be used as a substitute for bran in foods that have been conventionally increased in dietary fiber by adding bran such as wheat.
Typical examples of foods to which bran may be added to increase dietary fiber include noodles such as udon, confectionery such as breads and cookies.
Therefore, the quality of udon, bread and cookies when the cuticle was added was evaluated.

[Example 15, Comparative Examples 3 to 4]
The cuticles obtained in the same manner as in Example 12 were pulverized, adjusted in particle size so as to pass through a sieve having an opening of 200 μm, and added to udon to evaluate the texture and taste.
In Comparative Example 3, the above-mentioned cuticle is not added, and Comparative Example 4 is a udon in which crushed wheat bran is added instead of the cuticle.
The test method is as follows.
(1) 10 g of sodium chloride and 170 ml of water were added to 500 g of wheat flour (trade name “Sanuki chrysanthemum” manufactured by Nippon Flour Milling Co., Ltd.) and mixed for 5 minutes to obtain a dough.
In the test area where the cuticle and wheat bran were added, 25 g (5% by mass with respect to wheat flour) was added, and the amount of water added was also increased by 5 ml.
(2) The dough was shaped once with a noodle roll, twice combined, and rolled three times. The final noodle strip thickness was 2.5 mm, and a noodle string was obtained by cutting with No. 10 incisors.
The length of the noodle strings was about 25 cm.
(3) The noodle strings are boiled for about 20 times with boiled water (pH adjusted to 5.7) for about 20 times, cooled with cold water for 30 minutes, and then put into the following by 10 panelists. Sensory evaluation was performed according to the criteria shown.

Evaluation items are color, appearance, hardness, viscoelasticity, smoothness, and taste.
Comparative Example 3 was used as an evaluation control, and was quantified in the following seven stages.
7 points 6 points which are considerably superior 5 points which are slightly superior 4 points which are slightly superior 3 points which are slightly inferior 2 points which are slightly inferior 1 point which are slightly inferior

  The results are shown in Table 7.

The udon using the cuticle of the present invention was yellowish due to the influence of the color of the cuticle.
In terms of texture, a slight increase in elasticity and a slight roughness were felt.
I couldn't feel the taste.
A comprehensive evaluation confirmed that the quality of udon was significantly improved over that of wheat bran and almost the same as the control.
The dough and noodle band to which cuticle and wheat bran according to the present invention were added tended to be slightly dry and slightly harder than the control, but no problem was found in the noodle-making properties.

[Example 16, Comparative Examples 5-6]
The cuticle obtained in the same manner as in Example 12 and the crushed bran instead of the cuticle were blended into bread and evaluated by a sensory test.
The cuticle was pulverized and adjusted in particle size so as to pass through a sieve having an opening of 200 μm.
Comparative Example 5 is a bread without adding the cuticle, and Comparative Example 6 is a bread with added wheat bran instead of the cuticle.
The middle seed method was used as the test method. The test method is as follows.
(1) 1400 g of wheat flour (trade name “Quin” manufactured by Nippon Flour Mills Co., Ltd.), 40 g of yeast, 2 g of yeast food, and 800 ml of water were added, and the mixture was kneaded for 4 minutes with a mixer for bread making to prepare a medium seed.
The temperature of the water to be added was adjusted so that the medium-type kneading temperature was 24 ° C.
(2) The middle seed was fermented at 27 ° C. for 4 hours.
(3) After transferring the above middle seeds to a bread mixer, adding 600 g of wheat flour (trade name “Quin” manufactured by Nippon Flour Mills Co., Ltd.), 40 g of salt, 100 g of white sucrose, 40 g of skimmed milk powder, and 500 ml of water and kneading for 6 minutes. 100 g of shortening was added, and the mixture was further kneaded for 7 minutes to obtain a dough.
The temperature of the water to be added was adjusted so that the dough kneading temperature was 28 ° C.
In the test area to which cuticle and wheat bran were added, 120 g of the cuticle or wheat bran (6% by mass with respect to wheat flour) was added, and the amount of water added was also increased by 20 ml.
(4) The dough was fermented at 27 ° C. for 20 minutes, and then divided into 230 g and rounded to obtain dough balls.
(5) The dough balls were fermented at room temperature for 20 minutes, then shaped into a rod shape with a molder, packed into a bread type (for 2 kg), and fermented at 38 ° C.
(6) When the upper end of the dough reached 80% of the bread type, the mold was covered and baked in an oven at 200 ° C. for 35 minutes.
(7) The baked bread was left at room temperature for 1 hour, cooled, and then packed in a bag.
(8) On the next day, the bread was sliced to a thickness of 15 mm, and sensory evaluation was performed by 10 panelists.
Evaluation items are appearance, internal phase, touch, texture, and flavor.
Comparative Example 5 was used as a comparative control, and was quantified in the following seven steps.
It was digitized in the following seven stages.
7 points 6 points which are considerably superior 5 points which are slightly superior 4 points which are slightly superior 3 points which are slightly inferior 2 points which are slightly inferior 1 point which are slightly inferior

  The results are shown in Table 8.

The bread using the cuticles of the present invention showed a rough appearance and internal phase, and a rough feeling of touch and texture, but the difference from the control was slight.
The flavor was not different from the control.
Bread using cuticles showed improvement in all items compared to those using wheat bran, especially the texture and flavor.
In the comprehensive evaluation, it was confirmed that the bread using cuticles was almost the same quality as the control.

[Example 17, Comparative Examples 7 to 8]
The cuticle obtained in the same manner as in Example 12 and the crushed bran instead of the cuticle were blended into a cookie and evaluated by a sensory test.
The cuticle was pulverized and adjusted in particle size so as to pass through a sieve having an opening of 200 μm.
Comparative Example 7 is a cookie to which the cuticle is not added, and Comparative Example 8 is a cookie to which crushed wheat bran is added instead of the cuticle.
The test method is as follows.
(1) Sugar 69 g, shortening 45 g, skim milk powder 4.5 g, sodium chloride 1.2 g, sodium bicarbonate 0.6 g, ammonium bicarbonate 0.8 g, and water 33 ml were mixed together to form a cream.
The dough was put together by adding 150 g of sieved wheat flour (trade name “Heart” manufactured by Nippon Flour Milling Co., Ltd.) to the cream mixture.
In the test area where the cuticle and wheat bran were added, the flour was reduced to 105 g, and 45 g of the cuticle or wheat bran was added. (In the flour, 30% by mass was replaced.)
(2) The dough was rolled and shaped into a sheet having a thickness of 6 mm, and extracted with a circular mold having a diameter of 60 mm.
(3) The cut dough was baked in an oven at 210 ° C. for 11 minutes.
(4) After cooling after firing, evaluation was performed by a sensory test with 10 panelists.
Evaluation items are appearance, hardness, brittleness, melting in the mouth, and flavor.
Comparative Example 7 was used as a comparative control, and was quantified in the following seven steps.
7 points
6 points which are considerably superior
Slightly superior 5 points
4 points slightly better
Usually 3 points
2 points slightly inferior
1 point slightly inferior
Quite inferior

  The results are shown in Table 9.

Cookies using the cuticles of the present invention were slightly yellowish.
In terms of texture, the crispyness was slightly stronger.
The flavor was not much different from the control.
It was confirmed that the quality of cookies was greatly improved especially in the melting and flavor of the mouth compared to the case of using wheat bran, and in the overall evaluation, it was almost the same as the control.

  In pet foods, bran such as wheat is added to many animal foods, and the taste when adding cuticles was evaluated for dog food with the highest production volume.

[Example 18, comparative example 9]
Wheat cuticles obtained in the same manner as in Example 13 were added to dog food to investigate the palatability of the dog.
As a comparative control, dog food to which wheat bran was added instead of the cuticle was used.
Example 18 is a dog food to which the cuticle is added, and Comparative Example 9 is a dog food using the wheat bran.
The test method is as follows.
(1) Dent corn 6.0 kg, chicken meal 1.4 kg, soybean meal 0.5 kg, gluten meal 1.0 kg, and wheat bran 2.0 kg were mixed and ground.
In the test area where the cuticle was added, 2.0 kg of the wheat cuticle was added instead of wheat bran.
(2) The mixed pulverized product was processed into a granule with an extruder and dried.
(3) After drying, 0.5 kg of beef tallow and 0.1 kg of chicken extract were added to coat the surface, and then cooled to obtain dog food.
(4) The dog food was given to 20 dogs for 2 days, and the palatability was investigated.

The result that Example 18 had higher palatability of the dog compared with the comparative example 9 with the feeding ratio 63:37 was obtained.
Therefore, it was confirmed that the dog food added with wheat cuticle has high palatability.

It is a microscope picture which shows wheat bran. It is a microscope picture which shows the cuticle of wheat.

Claims (4)

  A process for producing a cuticle, characterized in that the cuticle is peeled off from the cut fruit by rubbing the skin after treating the cut fruit of a plant belonging to the family Gramineae Strawberry subfamily with an alkaline aqueous solution.   The method for producing cuticle according to claim 1, wherein the pH of the alkaline aqueous solution is 10.5 or more.   Cuticles produced by the production method according to any one of claims 1 to 2.   The fruit which peeled the cuticle with the manufacturing method of any one of Claim 1 thru | or 2.