JPH0736746B2 - Germ drink - Google Patents

Description

TECHNICAL FIELD The present invention relates to an embryo beverage containing an embryo extract, and more specifically, an embryo obtained by extracting useful components contained in an embryo of a grain by a mild treatment. It relates to a delicious germ drink containing an extract.

[Conventional technology]

Grain germ is an essential fatty acid such as linoleic acid, nicotinic acid, and pantothenic acid, which are not synthesized in the human body with good quality proteins, various vitamins such as vitamins B ₁ , B ₂ , B ₆ , E and F,
It is rich in minerals such as K, Na, Ca, and Mg, and has an extremely high nutritional value. At present, beverages using powders of cereal germs such as wheat germ are provided on the market as foods, but all of them have the drawback that they tend to settle down and have a bad mouth feel when quoted.

Therefore, in order to solve these problems, various extraction methods of germ components have been proposed.

For example, Japanese Examined Patent Publication No. 55-1027 discloses a method in which the embryo is subjected to hot water extraction at about 70 ° C. in the presence of a starch hydrolase and further subjected to a boiling treatment to extract the germ component. Japanese Patent Laid-Open Publication No. 2003-242242 discloses a method for obtaining an embryo extract by allowing three kinds of enzymes to act under heat. In addition, JP-A-60-14
In 9351, α-amylase is allowed to act on watered grain germ at 70 to 95 ° C., and then protease is allowed to act at 45 to 55 ° C., and a method for extracting a germ component which is further heat-treated, is the same as 60
Japanese Patent Publication No. 149352 discloses a method for extracting an embryo component in which a whole hydrolyzed embryo that has been puffed is treated with starch hydrolase and / or proteolytic enzyme in the presence of water and further heat-treated.

[Problems to be solved by the invention]

However, in any of the methods, the yield is poor, the obtained embryo component is bitter, and the taste with low palatability is not preferable, and further improvement has been desired.

[Means for solving problems]

In such a situation, the present inventors have conducted intensive studies to overcome the above-mentioned drawbacks, and as a result, a malt-treated product obtained by allowing malt to act on an acid solution extract of cereal germ and an extraction residue of this extract. The inventors have found that the liquid contains a large amount of good-tasting germ components, and completed the present invention.

Therefore, the present invention is an extract obtained by extracting a cereal germ with an organic acid solution of pH 4 to 5.7, or a mixture of the extract and a malt-treated product liquid obtained by allowing malt to act on the extraction residue. The present invention provides an embryo beverage containing an embryo extract containing as a main component.

Examples of the cereal germ used in the present invention include germs of wheat, rice, corn, and other cereals, and these germs may be whole fat or defatted products. Further, the shape of the grain germ as a raw material is not particularly limited, and for example, any of powder, coarsely crushed product, and pressed product can be used. Among these cereal germs, defatted fine powder-like germs are particularly preferable.

In order to prepare the germ drink of the present invention, first, the pH of the cereal germ is adjusted to pH.
An organic acid solution of 4-5.7, preferably pH 4.5-5.7 is added.
The amount of the organic acid solution is preferably 3 to 6 parts with respect to 1 part by weight of embryo (hereinafter simply referred to as "part"). Examples of preferable organic acids include tartaric acid, citric acid, lactic acid, malic acid, etc., and tartaric acid and citric acid are particularly preferable. The extraction with the organic acid solution may be carried out for 20 to 60 minutes when stirring with mechanical force or ultrasonic waves. Next, solid-liquid separation is performed, and the extract and the extraction residue are separated. The yield of the extract at this time is about 40% in terms of dry matter with respect to the weight of the original germ. The solid-liquid separation operation is performed by a conventional method, and the obtained extract is used as it is as an embryo extract. The separated extraction residue is subjected to malt treatment. The malt treatment is preferably carried out by adding 3 to 5 volumes of water to the extraction residue, and further adding 5 to the cereal germ.
It is carried out by adding ~ 25% by weight (hereinafter referred to as "%"), particularly 7-10% of malt and adjusting the pH to 5.2-5.8.
The treatment temperature is preferably 30 to 60 ° C., particularly 40 to 50 ° C., and the treatment time is preferably 1 to 12 hours, particularly 3 to 7 hours. If the treatment time is less than 1 hour, the yield will decrease,
Further, if it exceeds 12 hours, spoilage may occur due to bacterial growth. In addition, spoilage occurs even when the original germ is directly treated with malt without acid extraction. Malt used in the present invention, those raw materials are usually used,
For example, six-row barley is good, and its enzymatic activity depends on the saccharifying power of starch.
It is preferably 10 to 40 times, and more preferably 20 to 30 times. The saccharification power here is measured by a method according to the Japanese Pharmacopoeia, and is represented by a ratio of the amount of malt sugar produced to the amount of raw starch. In the above-mentioned malt treatment, a trace amount of protease (for example, about 10,000% of IU can be used in combination with cereal germ). The treated product thus obtained is subjected to a heat treatment at 80 to 120 ° C. for 10 to 30 minutes, and further subjected to solid-liquid separation to obtain a malt-treated product liquid. The yield of the malt-treated product is about 30% in terms of dry matter based on the original weight of the germ, and this includes malt auto-digested products. The solid-liquid separation operation is also carried out by the usual method as described above.

The thus-obtained extract containing the germ component and the malt-treated product liquid can be used as they are or after being concentrated as a main raw material for beverages. Further, it can be dried into powder under the condition that the germ component is not denatured, and can be used as a main ingredient of beverage.

〔The invention's effect〕

According to the present invention, a delicious germ component having a desirable sourness can be advantageously obtained, so that an economical and preferable germ drink can be provided.

〔Example〕

 Next, examples and comparative examples will be described.

Example 1 (i) Defatted wheat germ (water content: 12%) (Nisshin Seifun Co., Ltd.)
) Is crushed with a pin mill, and 10 kg of this crushed product has a pH of 4.5.
30 l of the acid solution (using 2% tartaric acid) was added and mixed with stirring for 20 minutes, and this was passed under reduced pressure to obtain 23 l of the extract and 17 kg of the residue.

(Ii) To the residue of (i), add 30 liters of pH 5.5 acid solution, and while stirring and mixing, bring the product temperature to 45 ° C, then add 700 g of malt (manufactured by Nippon Malt Kogyo Co., Ltd.) and perform stirring extraction for 2 hours. Ivy. Then, the temperature was rapidly raised to 90 ° C. and the temperature was maintained for 20 minutes for sterilization. The obtained treated product was centrifuged to obtain 26 l of an extract (malt-treated product liquid).

(Iii) 49 l of the extract obtained in (i) and (ii) is spray-dried with a spray dryer to obtain powdered germ extract (water content: 3.0
%) 6.9 Kg was obtained. Using this powdered germ extract, the following formulations were mixed by stirring for 15 minutes with a mixer to obtain a germ drink composition.

Powdered germ extract: 35 parts Skim milk powder: 25 β-lactose: 20 Concentrated whey protein: 19.5 Salt: 0.3 Vanilla flavor: 0.2 Total: 100 10 g of this germ drink composition was dissolved in 150 ml of hot water to give a very delicious germ drink. Got

Comparative Example 1 A pin mill pulverized product of defatted wheat germ similar to that of Example 1 was added with malt similar to that of Example 1 from the beginning without adding an acid solution, and extraction with stirring was performed for 2 hours. Thereafter, the same treatment as in Example 1 was performed, and as a comparative product, powdered germ extract (water content 3.0
%) 6.0 Kg (yield 66%) was obtained.

Using this extract, an embryo beverage composition was prepared in the same formulation as in Example 1, and tasting was conducted in the same manner. As a result, the taste was slightly tasteful and unpleasant.

In addition, in Example 1 and Comparative Example, the number of general viable bacteria and the number of anaerobic bacteria of the malt extract were measured when the malt treatment time was changed as shown in Table 1 below. The results are shown in Table 1.

From the above results, it can be seen that in the comparative example, the number of bacteria increased with the treatment time and the rot progressed.

Test Example 2 A powdery germ extract was obtained in the same manner as in Example 1 except that the pH of the extract of Example 1 (i) was changed as shown in Table 2 below. The yield and taste of this powdery germ extract are shown in Table 2.

Example 2 An embryo beverage having the composition shown below was prepared using both the extract solutions (embryo extracts) obtained in Examples 1 (i) and (ii).

Germ extract: 80 parts Milk: 19.93 Salt: 0.04 Vanilla flavor 0.03 Total: 100 This was very delicious.

Example 3 Defatted wheat germ (water content: 12%) (manufactured by Nisshin Seifun Co., Ltd.) was crushed with a hammer mill, and 10 kg of this crushed product had an acid solution of pH 5.0 (using 2% citric acid). 30 l was added and mixed with stirring for 20 minutes.

Next, the temperature was rapidly raised to 90 ° C., and the temperature was maintained for 20 minutes for sterilization. The obtained treated product is centrifuged,
24 l of extract was obtained. This extract is spray-dried with a spray dryer, and powdered germ extract (water content: 2.3%) 4.1Kg
(Yield 45%) was obtained.

Using this powdered germ extract, the following blends were thoroughly stirred and mixed with a mixer to obtain a germ drink composition.

Powdered germ extract 30 parts Skim milk powder 25 〃 β-lactose 24 〃 Concentrated whey protein 20.5 〃 Salt 0.3 〃 Vanilla flavor 0.2 〃 Total 100 parts This was very delicious.

Claims (1)

[Claims] 1. An extract obtained by extracting a cereal germ with an organic acid solution having a pH of 4 to 5.7, or a mixture of the extract and a malt-treated product liquid obtained by allowing malt to act on the extraction residue. An germ drink containing germ extract as an ingredient.