JPH0358704B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing an oil-containing germ component powder, and more particularly to a method for producing a highly nutritious germ component powder that has good emulsifying properties in water.

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 , B ₆ , and E, K, Na, Ca, and Mg. It contains abundant minerals such as, and has extremely high nutritional value. Therefore, currently, powdered, crushed pieces, and flakes of grain germs such as wheat germ and brown rice germ are provided as foods, but these have poor edibility in terms of taste and texture, and the amount of grains contained in the germ is not suitable for eating. Due to the oily component contained therein, it is sticky and difficult to powder, and furthermore, it has the disadvantage of poor dispersibility in water, and its range of use has been severely limited.

Under these circumstances, in recent years, research has been carried out to extract the above-mentioned useful components from grain germ and use it for human consumption. How to extract (Tokukosho
55-1027), a method is known in which hydrated grain germ is first treated with protease and a noodle-making complex enzyme, and then the treated product is treated with α-amylase for extraction (Japanese Patent Application Laid-open No. 1170/1982). There is.

However, these methods extract only water-soluble components and almost no oil-soluble components, so the germ extract obtained in this way lacks oil-soluble components and has a reduced nutritional value. I couldn't escape it.

Therefore, the present inventor conducted various studies to overcome such drawbacks, and found that the germ extract produced as described above showed excellent emulsifying power, and when oil and fat were added to this and dried, oil and fat It was found that the powder was easily powdered despite the presence of , and that this powder had a high emulsifying property in water. Furthermore, surprisingly, enzyme-treated grain germs
It has been found that even when fats and oils are added to this and dried without solid-liquid separation, it can be easily powdered and emulsified well in water.

The present invention was completed based on this new knowledge, and consists of allowing starch hydrolase or starch hydrolase and proteolytic enzyme to act on grain germ in the presence of water, and then heat-treating the germ. The present invention provides a method for producing an oil-containing germ component powder, which is characterized in that oil is added to an enzyme-treated product obtained by the process, or to an embryo extract obtained by solid-liquid separation of the enzyme-treated product, and then dried.

In the method of the present invention, grain germs include wheat, rice, corn, etc.
These may be either full-fat or defatted, and may be in the form of powder, pulverized material, or pressed material.

To carry out the present invention, these grain germs are first treated with enzymes. Cereal germs can be subjected to enzyme treatment as they are, but those that have been previously subjected to a swelling treatment are preferable because many oil-soluble components can be extracted and the yield is high. In the puffing process, grain germ is fed to an extruder at a pressure of 10 to 100 kg/cm ² and a product temperature of 60°C.
This is carried out by a method in which the material is discharged under low pressure at ~150°C for a treatment time of 10 to 120 seconds, or by a method in which it is treated in a heated high-pressure can and then rapidly discharged under low pressure.

To carry out the enzyme treatment, water is first added to the grain germ. 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, starch hydrolyzing enzymes such as α-amylase agents; proteolytic enzymes such as protease agents 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 and the permeability is improved, so that 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~
Heat treatment is performed at 120°C for 10 to 30 minutes to inactivate the enzyme and sterilize it. Although fats and oils can be directly added to the enzyme-treated product thus obtained, it is also possible to perform solid-liquid separation to separate and obtain an germ extract, and then add fats and oils to this. Solid-liquid separation can be performed by a conventional method, for example, by centrifugation, filtration, or the like. Furthermore, the solid content separated from solid and liquid can be mixed with germ extract and used in the method of the present invention.

Examples of the fats and oils added to the enzyme-treated product or the germ extract include germ oil extracted from whole fat germ with n-hexane, vegetable oil, animal oil, fish oil, and the like.
These oils and fats are 5 to 30% of the oil-containing germ component powder.
%, and if it exceeds this, it becomes difficult to powderize and the emulsifying property with water decreases, which is not preferable.

Further, by drying and powdering the enzyme-treated product or germ extract to which fats and oils have been added in this manner, a powder of germ component containing fats and oils with high nutritional value and good emulsifying properties can be obtained.

Next, an example will be given and explained.

Example 1 Defatted wheat germ (moisture 13%) (manufactured by Nisshin Seifun Co., Ltd.) was pulverized with a pin mill, and 400 kg of water was added to 100 kg of the pulverized product and mixed with stirring. Add to this an α-amylase agent (liquefied enzyme T, titer 100,000 U/g: manufactured by Hankyu Kyoei Bussan Co., Ltd.)
500 g was added, and the temperature was gradually raised to 90° C. (2° C./min) while stirring, and maintained at the same temperature for 20 minutes. Next, the treated material was cooled to 50°C, and at the same temperature, 500 g of protease agent (Sumizyme LP50, titer 50,000 U/g, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) and glucoamylase agent (Gluczyme AF6, titer 6,000 U/g: Amano Pharmaceutical Co., Ltd.) 300g of the solution was added and stirred at the same temperature for 5 hours to perform enzyme treatment. Next, the temperature was rapidly raised to 90°C and maintained at the same temperature for 30 minutes to inactivate the enzyme and sterilize it. The obtained treated product was centrifuged to obtain an extract 340.

Add wheat germ oil (from full-fat wheat germ) to this extract.
- Extracted with hexane and purified), mixed, and emulsified using a high-pressure homogenizer (manufactured by Manton-Gaulin) at a primary pressure of 30 kg/cm ² and a secondary pressure of 180 kg/cm ² After that, it was dried with a spray dryer to obtain an oil-containing germ extract powder. The composition of this product is 2.5% water and 26.3% protein.
%, carbohydrates 42.6%, ash 3.2%, fat 25.4%,
Dispersed well in water.

Example 2 2 kg of sardine oil was mixed with 100 g of the embryo extract obtained in the same manner as in Example 1, and the mixture was heated to a primary pressure of 20 Kg/cm 2 and a secondary pressure of 220 Kg/cm ² using a high-pressure homogenizer (same as in Example 1). After emulsifying in cm ² , it was dried with a spray dryer to obtain an oil-containing germ extract powder (oil content 9.3%).

Example 3 200 kg of water was added to 50 kg of a pulverized product obtained by pulverizing full-fat wheat germ (moisture 13%) (manufactured by Nisshin Seifun Co., Ltd.) using a pin mill, and the mixture was mixed and stirred. Add 200 g of α-amylase agent (Spitase PK2, titer 60,000 U/g, manufactured by Nagase Seikagaku Kogyo Co., Ltd.) to this, and gradually raise the temperature to 85°C while stirring.
The temperature was raised to 100% and maintained at the same temperature for 30 minutes. The treated product was then cooled to 55°C, and 100 g of a protease agent (Puntase NP, titer 30,000 U/g, manufactured by Yakult Pharmaceutical Co., Ltd.) and a glucoamylase agent (Gluczyme AF6, titer 6000 U/g, manufactured by Amano Pharmaceutical Co., Ltd.) were added. 150
g was added thereto, and the enzymatic reaction was carried out for 2 hours while stirring at the same temperature. This treated product was treated in the same manner as in Example 1,
After heat treatment and solid-liquid separation, extract 160 was spray-dried using a spray dryer to obtain a powdered germ extract (3.0% moisture, 0.1% fat and oil). Further, the separated solid content was dried with hot air and then ground in a pin mill to obtain a powder (oil content: 30.5%). Next, 30 kg of the powdered germ extract and 10 kg of the powdered material were added to 5 kg of wheat germ oil, and 120 kg of water was further added and emulsified using a high-pressure homogenizer at a pressure of 200 kg/cm ² to obtain an emulsion. This emulsion was dried with a spray dryer to obtain an oil-containing germ component powder (oil content: 18%).

Example 4 200 kg of water was added to 50 kg of flaky defatted corn germ (moisture 12%) and mixed by stirring. This was combined with an α-amylase agent (Uniase BM8, titer 80,000 U/g:
100 g of Yakult Pharmaceutical Co., Ltd.) was added thereto, and the temperature was gradually raised to 90°C (2°C/min) while stirring, and maintained at the same temperature for 20 minutes. Next, the treated product was cooled to 55°C, and 200 g of protease agent (Denazyme AP, titer 50,000 U/g, manufactured by Nagase Seikagaku Kogyo Co., Ltd.) was added.
Enzyme treatment was performed by stirring at the same temperature for 3 hours. This treated product was subjected to heat treatment and solid-liquid separation in the same manner as in Example 1 to obtain an extract. Add 2 kg of sunflower oil and 5 kg of wheat germ oil to this extract 200, emulsify with a high-pressure homogenizer at a primary pressure of 18 kg/cm ² and a secondary pressure of 200 kg/cm ² , and dry this emulsion with a spray dryer. An oil-containing germ extract powder (oil content 17.3%) was obtained.

Example 5 Corn germ enzyme-treated product 200 obtained by enzymatic treatment according to the method of Example 4 without performing solid-liquid separation
2 kg of safflower oil and 4 kg of wheat germ oil were added to the mixture and emulsified using a high-pressure homogenizer (pressure: 200 kg/cm ² ). The obtained emulsion was dried with a spray dryer to obtain oil-containing germ powder (oil content
11.5%).

Example 6 (i) 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.

(ii) 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 puffed product, and gradually add it while stirring.
The temperature was raised to 90°C (2°C/min) and maintained at the same temperature for 20 minutes. 40kg of wheat germ oil is added to this enzyme treatment solution.
Add, mix, and pressurize with a high-pressure homogenizer.
After emulsifying at 250Kg/ ^cm2 , it is dried with a spray dryer to obtain oil-containing germ powder (oil content 27.3
%) was obtained.

Claims (1)

[Scope of Claims] 1. An enzyme-treated product obtained by allowing a starch hydrolase or a starch hydrolase and a protease to act on cereal germ in the presence of water, and then heat-treating the same, or the enzyme A method for producing an oil-containing germ component powder, which comprises adding oil and fat to an embryo extract obtained by solid-liquid separation of a processed product and drying the mixture. 2. The method for producing an oil-containing germ component powder according to claim 1, wherein the grain germ is subjected to a swelling treatment. 3 The swelling process is performed at a pressure of 10-100Kg/cm ² and a temperature of 60-
Claim 2, 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.
A method for producing the oil-containing germ component powder described in . 4. The method for producing an oil-containing germ component powder according to claim 1, wherein the oil is an germ oil.