JPH0358258B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for industrially advantageous extraction of useful components contained in germs with high yield. Cereal germ contains high-quality protein, essential fatty acids such as linoleic acid, nicotinic acid, and pantothenic acid that are not synthesized in the human body, various vitamins such as vitamins B ₁ , B ₂ , and B ₆ E, K, Na, Ca, Mg, etc. It is rich in minerals and has extremely high nutritional value. Therefore, powders and crushed grain flakes of grain germs such as wheat germ and brown rice germ are currently provided as foods, but these have poor edibility in terms of taste and texture, and their use is severely restricted. The reality is that there are. Therefore, attempts have been made to extract the above-mentioned useful components from cereal germs without denaturing them and use them as foods or food additives. Conventionally, methods for extracting this germ component include extracting grain germ with hot water at a temperature of 70°C or higher in the presence of starch hydrolase (Japanese Patent Publication No. 1027/1983);
A method in which protease and koji-making complex enzyme are first applied to the hydrated grain germ, and then α-amylase is applied to the treated product for extraction (Japanese Patent Laid-Open No. 1170-1170)
No.) is known. However, these methods have a yield of 40
%, the yield was as low as 50%, which was not necessarily satisfactory as an industrial method. Therefore, the present inventor conducted research to improve the yield, and found that by changing the order of action of α-amylase and protease, germ components could be extracted at an extremely high yield, and a separate patent application has been filed for this finding. did. However, in methods such as the above-mentioned known method and the above-mentioned method discovered by the present inventor, in which enzymes are directly applied to the grain germ, water-soluble components are extracted, but oil-soluble components are hardly extracted. There were flaws. Under such circumstances, the present inventor has conducted extensive research and found that if the grain germ is expanded and the tissue is destroyed and then extracted by applying enzymes, oil-soluble components can be extracted advantageously, and enzymes can be extracted. The present invention has been completed based on the discovery that germ extracts are more susceptible to the action of germs, improving the permeability and yield of the product, and providing an extremely nutritious germ extract. That is, the present invention involves subjecting the whole fat cereal germ to a swelling treatment, allowing starch hydrolase and/or protease to act on the puffed product in the presence of water, and then heat-treating the processed product, followed by solid-liquid separation. This method extracts the germ components. In the method of the present invention, grain germs include wheat, rice, corn, etc.
These can be used in the form of powder, crushed material, or pressed material. To carry out the method of the present invention, grain germ is first subjected to a swelling treatment. In the puffing process, grain germ is fed to an extruder at a pressure of 10 to 100 kg/cm ² and at a product temperature.
This is carried out by a method of discharging under low pressure at 60 to 150° C. for a treatment time of 10 to 120 seconds, or by a method of treating in a heated high-pressure can and then rapidly discharging under low pressure. Water is added to the embryo that has been expanded as described above. The amount of water added is preferably 3 to 9 parts by weight of the germ (hereinafter simply expressed as parts). Next, enzymes are allowed to act on the hydrated germ.
As the enzyme, proteolytic enzymes such as α-amylase, malt amylase, diastase, starch hydrolase such as Takadiastase; protease are used. Enzyme treatment can be carried out using starch hydrolase alone or in combination with starch hydrolase and protease. Among these, it is most preferable to perform starch hydrolase treatment followed by protease treatment. The amount of starch hydrolase added is preferably 100 to 1000 U per gram of germ in terms of titer. The enzyme treatment is carried out at a temperature of 70-95°C, preferably 80-95°C. At this time, cellulases can be used in combination, and in this case, the viscosity of the solution is reduced, the superconductivity is improved, and the yield can be improved. The amount of protease added is based on the titer per 1g of embryo.
The treatment temperature is preferably 50 to 500 U, the treatment temperature is preferably 45 to 55°C, and the treatment time is preferably 2 to 5 hours. If the treatment time is shorter than this, the yield will decrease, and if it exceeds this, the product will have a bitter taste, which is not preferable.
In addition, glucoamylase, lipase, etc. can be used in combination with this protease, and when this is done, the starch in the germ is decomposed and sweetness and good flavor are imparted to the product. The enzyme-treated product as described above is 80~
After heat treatment at 120°C for 10 to 30 minutes to inactivate and sterilize the enzyme, solid-liquid separation is performed. Solid-liquid separation can be performed by conventional methods, such as centrifugation,
It is done by virtue of excess. The extract containing germ components obtained in this manner can be used as a food product as it is or as a concentrate, or can be dried into a powder under conditions that do not denature the components. Next, examples and comparative examples will be given and explained. Example 1 () Full-fat wheat germ (moisture 13%) (manufactured by Nisshin Seifun Co., Ltd.)
Supply 100 kg to an expanding extruder (X-25CF manufactured by Wenger) and check the product temperature.
The mixture was subjected to pressure heat treatment at 120° C. and a pressure of 20 kg/cm ² for 40 seconds, and then discharged to normal pressure for swelling treatment. () Add 400 g of water and 300 g of α-amylase agent (Liquefied Enzyme T, titer 100,000 U/g, manufactured by Hankyu Kyoei Bussan Co., Ltd.) to this expanded product, and gradually raise the temperature to 90°C (2°C) while stirring. / min) and at the same temperature for 20 minutes.
Hold for minutes. The treated material was cooled to 50℃, and a protease agent (Sumizyme LP50, titer 50,000 U/
g: manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) was added thereto, and the mixture was treated at the same temperature for 3 hours. Then this treated product was heated to 90℃
The temperature was raised to 100 mL and maintained at the same temperature for 30 minutes to inactivate the enzyme and sterilize it. This enzyme-treated liquid was separated into solid and liquid by centrifugation, and the extract was dried with a spray dryer to obtain a powdered germ extract. Comparative Example 1 Germ extract was obtained in the same manner as in () of Example 1, except that full-fat wheat germ (same as in Example 1) was used instead of the puffed wheat germ in () of Example 1. Ta. The yields and component compositions of the germ extracts obtained in Example 1 and Comparative Example 1 are shown in Table 1.

【table】

[Table] Example 2 () 50 kg of full-fat wheat germ (same as in Example 1) was supplied to an expanding extruder (EP-50 manufactured by Ueda Iron Works Co., Ltd.) at a temperature of 150°C and a pressure of 50°C.
The mixture was heated under pressure for 100 seconds at Kg/cm ² and discharged to normal pressure for swelling treatment. () Add 200% water and α-amylase agent (Uniase BM8, titer 80,000 U/g:
Add 100g of Yakult Pharmaceutical Co., Ltd.) and gradually raise the temperature to 90℃ (2℃/min) while stirring.
It was kept at the same temperature for 20 minutes. It was then cooled to 55°C and treated with a protease agent (Denazyme AP, titer 5).
1,000 U/g: Nakaze Seikagaku Kogyo Co., Ltd.) 200 g/and lipase agent (Lipase MY, titer 30,000 U/g)
g: manufactured by Meito Sangyo Co., Ltd.) was added thereto, and the mixture was treated at the same temperature for 5 hours. This treated product was subjected to heat treatment and solid-liquid separation in the same manner as in Example 1 (), and the extract was concentrated in vacuo to obtain a paste extract. The dry yield of this product is 75%, and the oil content is
2.0%, and the vitamin E content was 6.85mg%. Example 3 () 10 kg of full-fat wheat germ (same as Example 1) was supplied to an expanding extruder (manufactured by Brabender: Food Extruder), and the product temperature was 135°C and the pressure was 30 kg/ ^cm2. The mixture was heated under pressure for seconds and then discharged to normal pressure for swelling treatment. () 40g of water and 25g of α-amylase agent (same as in Example 1) were added to this expanded product, and the temperature was gradually raised to 90°C (2°C/min) while stirring, and the temperature was maintained for 30 minutes. . Example 1
Heat treatment, solid-liquid separation,
After drying, a powdered germ extract was obtained with a yield of 66%. The oil content of this product is 2.5%, and vitamin E.
The content was 8.30mg%.

Claims (1)

[Scope of Claims] 1. Full-fat cereal germ is subjected to a swelling treatment, a starch hydrolase and/or a protease is applied to the puffed product in the presence of water, and the treated product is then heat-treated and then solidified. An extraction method for germ components characterized by liquid separation. 2 The swelling process is performed at a pressure of 10~100Kg/cm ² and a temperature of 60~
Claim 1, which is a method of performing pressure heat treatment at 150°C for a treatment time of 10 to 120 seconds and releasing it under low pressure.
Extraction method of germ components as described in Section.