JP2006025788A - Method for producing wet corn flour and wet corn flour - Google Patents
Method for producing wet corn flour and wet corn flour Download PDFInfo
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- JP2006025788A JP2006025788A JP2005159532A JP2005159532A JP2006025788A JP 2006025788 A JP2006025788 A JP 2006025788A JP 2005159532 A JP2005159532 A JP 2005159532A JP 2005159532 A JP2005159532 A JP 2005159532A JP 2006025788 A JP2006025788 A JP 2006025788A
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
Description
本発明は、トウモロコシを特定条件下で処理する湿式コーンフラワーの製造方法及び湿式コーンフラワーに関する。風味と物性が改善された湿式コーンフラワーを得ることができ、多様な食品への用途の拡大、さらには、需要の増大が期待できる湿式コーンフラワーの製造方法に係る発明である。 The present invention relates to a method for producing wet corn flour in which corn is treated under specific conditions and wet corn flour. The invention relates to a method for producing wet corn flour, which can obtain a wet corn flour with improved flavor and physical properties, and can be expected to expand its application to various foods and further increase demand.
一般に、トウモロコシはドライミリング（乾式製粉（摩砕））により水を使わずに物理的に、皮と胚芽を除去しながら、粉砕してコーングリッツや（乾式）コーンフラワーとして一部の食品の原料として利用されている。すなわち、トウモロコシ粒を、乾式製粉で粗砕したものを、トウモロコシの表面の皮と胚芽を風選、篩別して除去し、トウモロコシの胚乳部分を穀粉（フラワー）として使用する。 In general, corn is crushed by dry milling (dry milling (grinding)) without using water, removing the skin and germs, and then corn grits and (dry) corn flour as raw materials for some foods. It's being used. That is, corn kernels are coarsely crushed by dry milling, and the skin and germ on the surface of the corn are removed by wind screening and sieving, and the endosperm portion of the corn is used as flour.
しかし、ドライミリングのコーングリッツやコーンフラワーは、独特の穀物臭やえぐ味、ざらつきがある。また、菓子やケーキ類を焼成する際の膨化性において、小麦粉、米粉と比較して劣る。これらの理由のため、主材料又は副材料として使用できる食品が限られていた。特に、高い膨化性が要求される米菓やベーカリー製品には使用不可であった。 However, dry milling corn grits and corn flour have a distinctive grainy odor, taste, and roughness. Moreover, in the swelling property at the time of baking a confectionery and cakes, it is inferior compared with wheat flour and rice flour. For these reasons, foods that can be used as the main material or auxiliary material have been limited. In particular, it cannot be used for rice crackers and bakery products that require high swelling.
上記穀物臭やえぐ味を除去するために、穀類を溶剤（水を含む。）中で処理するいわゆる湿式法によるコーンフラワー等の製造方法が各種提案されている（特許文献１〜３等）。 Various methods for producing corn flour and the like by a so-called wet method in which cereals are treated in a solvent (including water) in order to remove the grain odor and taste are proposed (Patent Documents 1 to 3, etc.).
特許文献１には、穀物の粒状体又は粉状体に有機溶剤アルカリ液中で有機溶剤耐性プロテアーゼを作用させて処理する方法が記載されている。 Patent Document 1 describes a method in which an organic solvent resistant protease is allowed to act on a grain granule or powder in an organic solvent alkaline solution.
特許文献２には、「生雑穀類をアルカリ水溶液中で加温するか、又はアルコール含有アルカリ水溶液で処理する」方法が記載されている。 Patent Document 2 describes a method of “heating raw cereals in an alkaline aqueous solution or treating with an alkaline aqueous solution containing alcohol”.
特許文献３には、「トウモロコシ穀からドライミリングによって皮部と胚芽を除き、主として胚乳部よりなる部分を取得し、これを４０〜６５℃程度の温水中に攪拌しながら１ｈ以上浸漬した後、水の存在下で４０メッシュ以下に粉砕し、直ちにエンドペプチターゼを加えて攪拌しながら２ｈ以上作用させ、以後、必要に応じて脱水乾燥させる」トウモロコシの加工法が記載されている。 Patent Document 3 states that, “After removing the skin and germ from corn by dry milling, a part mainly consisting of endosperm is obtained and immersed in warm water at about 40 to 65 ° C. for 1 hour or more, Grinding to 40 mesh or less in the presence of water, immediately adding endopeptidase, allowing it to act for 2 hours or more with stirring, and then dehydrating and drying if necessary. "
しかし、これらの方法は、アルカリ溶剤、有機溶剤、さらには、特殊な酵素を使用しなければならなかった。 However, these methods had to use an alkaline solvent, an organic solvent, and a special enzyme.
他方、トウモロコシはウェットミリング（湿式製粉（摩砕））によってもコーンスターチに精製され食品、工業用の原料として利用されている。 On the other hand, corn is also refined into corn starch by wet milling (wet milling (milling)) and used as a raw material for food and industry.
ウェットミリングは、トウモロコシ穀粒を亜硫酸乳酸浸漬した後、粗砕して、皮・胚芽分離して得た乳液（ミルスターチ乳液）をさらに遠心分離により蛋白質を分離する方法である。 Wet milling is a method in which corn kernels are soaked in sulfite and lactic acid, then coarsely crushed, and the emulsion (mill starch emulsion) obtained by separating the skin and germ is further separated by centrifugation.
しかし、ウェットミリングにより精製されたコーンスターチは、穀物臭やえぐ味はないものの、蛋白質がほとんど除去されているため、トウモロコシの風味がほとんど無く、また、米菓などに使用した場合、糊化した澱粉により粘着して生地ができない。やはり、これらの理由により使用できる食品が限られていた。 However, corn starch refined by wet milling does not have grain odor or taste, but it has almost no corn flavor because it is almost free of protein, and when used in rice confectionery, etc. Due to the sticking, the fabric cannot be made. After all, the food which can be used for these reasons was limited.
また、ウェットミリングにおける亜硫酸乳酸浸漬、粗砕、皮と胚芽の分離した後の蛋白質分離前の中間製品から得られる澱粉と蛋白質の混合物は、浸漬中に薬品を用いるため、洗浄しても薬品臭や収斂味が残る。また、このものは、澱粉と蛋白質が亜硫酸乳酸浸漬により分離しているので、米菓などの場合、糊化澱粉の粘着性のため蒸練工程が困難で、穀粉として利用することはできなかった。
本発明は、上記にかんがみて、独特の穀物臭、えぐ味、及びざらついた食感などの欠点がなく風味（適度なコーン風味）が改善され、また、膨化性などの物性が改善された湿式コーンフラワーを得ることができる、上記従来技術に記載されていない新規な湿式コーンフラワーの製造方法を提供することを目的（課題）とする。 In view of the above, the present invention does not have defects such as a unique grain odor, savory taste, and rough texture, has improved flavor (appropriate corn flavor), and has improved physical properties such as swelling properties. It is an object (problem) to provide a novel wet corn flour production method that is not described in the above-mentioned prior art, and that can obtain corn flour.
本発明者らは、上記課題を解決するため鋭意検討を重ねた結果、トウモロコシを温水浸漬し、粗砕後、胚芽と皮を除去し、硬質胚乳粗粒を除去する製法により得られた湿式コーンフラワーは、独特の穀物臭やえぐ味、及びざらついた食感を大幅に除去できることを見出して、下記構成の湿式コーンフラワーの製造方法に想到した。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have soaked corn in warm water, coarsely crushed, then removed germ and skin, and obtained a wet corn obtained by a method of removing hard endosperm coarse particles As a result of finding that the flour can significantly remove the unique grain odor, taste, and rough texture, the inventors have devised a method for producing a wet corn flour having the following constitution.
下記工程を含むことを特徴とする。 It includes the following steps.
１）トウモロコシ粒を７０℃以下の温度条件で温水浸漬する温水浸漬工程。 1) A warm water soaking process in which corn kernels are soaked in warm water at a temperature of 70 ° C. or less.
２）上記１）の温水浸漬後のトウモロコシ粒を粗砕する粗砕工程。 2) A crushing step of crushing corn grains after the warm water immersion of 1) above.
３）上記２）の組成物の、胚芽と皮を除去するとともに、５０メッシュオンの硬質胚乳粗粒を除去し、さらに洗浄する精製工程。 3) A purification step of removing the germ and skin of the composition of 2) above, removing 50 mesh-on hard endosperm coarse particles, and further washing.
上記精製工程において、１５０メッシュオンの硬質胚乳粗粒を除去することがより好ましい。 In the purification step, it is more preferable to remove 150 mesh-on hard endosperm coarse particles.
また、温水浸漬の条件は、ｐＨ４〜８とし、かつ、温度：４５〜７０℃×時間：３〜５０ｈとすることが、さらには、ｐＨ５〜７とし、かつ、温度５５〜６５℃×時間：３〜３０ｈとすることがそれぞれ好ましい。 Moreover, the conditions of hot water immersion shall be pH 4-8, and it shall be temperature: 45-70 degreeC x time: 3-50h, Furthermore, it shall be pH5-7, and temperature 55-65 degreeC x time: 3 to 30 hours are preferable.
本発明の湿式コーンフラワーは、５５℃温水に対する可溶成分量（以下「温水可溶成分量」という。）３％（乾物量基準）以下（望ましくは１％以下）で、２００ｇ（乾物量基準）／Ｌの水溶液に染色液を数滴加えて攪拌調製した試料を、遠心分離法により中間分離層として分画される蛋白質結合澱粉の容量率（以下「蛋白質結合澱粉量」という。）が４０〜１００vol％（望ましくは５０〜９０vol％）であることを特徴とする。 The wet corn flour of the present invention has a soluble component amount in 55 ° C. warm water (hereinafter referred to as “hot water soluble component amount”) of 3% (dry matter basis) or less (preferably 1% or less) and 200 g (dry matter basis). ) / L of a sample prepared by adding a few drops of a staining solution to an aqueous solution and stirring, has a volume fraction of protein-bound starch (hereinafter referred to as “protein-bound starch amount”) that is fractionated as an intermediate separation layer by centrifugation. ˜100 vol% (desirably 50 to 90 vol%).
上記において、温水可溶成分が所定値以上となると、食品原料として使用した場合、えぐ味や穀物臭が残り易く。また、蛋白質結合澱粉量が過少であると、米菓での蒸練工程（α化）での過度の粘りや、バッター（batter）調製時のα化前のスラリー粘性不足などの不具合が発生して、穀粉（フラワー）の一般的な要求特性を満たし難い。 In the above, when the hot water-soluble component is a predetermined value or more, when used as a food raw material, the savory taste and grain odor are likely to remain. In addition, if the amount of protein-bound starch is too small, problems such as excessive stickiness in the steaming process (pre-gelatinization) in rice crackers and insufficient slurry viscosity before pre-gelatinization during batter preparation occur. Therefore, it is difficult to satisfy the general required characteristics of flour.
上記構成のコーンフラワーは、例えば、前記各構成の湿式コーンフラワーの製造方法により容易に製造できる。 The corn flour having the above-described configuration can be easily manufactured by, for example, the wet corn flour manufacturing method having the above-described configurations.
当該構成の湿式コーンフラワーは、温水可溶成分量が少ないため、えぐ味や穀物臭の問題が発生しがたい。また、たんぱく質結合澱粉の残量が多いため、米菓等の製造に際して、糊化澱粉が粘着性を示さず、蒸練工程が容易となる。なお、本構成の湿式コーンフラワーは、例えば、前記各製造方法により容易に製造できる。 Since the wet corn flour having such a structure has a small amount of hot water-soluble components, it is difficult to cause problems of gummy taste and grain odor. Further, since the remaining amount of protein-bound starch is large, gelatinized starch does not exhibit adhesiveness during the production of rice crackers and the like, and the steaming process is facilitated. In addition, the wet corn flour of this structure can be manufactured easily by each said manufacturing method, for example.
そして、上記特定の特性・組成を有する湿式コーンフラワーは、主原料又は副原料として含有させて、あらゆる食品に、特に、米菓、ベーカリー製品に好適に使用可能である。 And the wet corn flour which has the said specific characteristic and composition is contained as a main raw material or an auxiliary | assistant raw material, and can be used conveniently for all foodstuffs, especially rice crackers and bakery products.
また、上記製造方法で得られた湿式コーンフラワーは、加水分解させて糖化製品、さらには、たんぱく質の加水分解物も含む糖化製品として使用可能である。 The wet corn flour obtained by the above production method can be hydrolyzed and used as a saccharified product, and further as a saccharified product containing a protein hydrolyzate.
トウモロコシ粒の温水浸漬物を粗砕して得られた粗砕物から、皮と胚芽を除去するとともに、硬質胚乳粗粒を除去して洗浄する工程を経る本発明の方法で製造した湿式コーンフラワーは、温水可溶成分が３％（乾物重量当たり）以下で、たんぱく質結合澱粉の割合が４０〜１００％である新規な組成的特性を有し、後述の実施例で示す如く、独特の穀物臭やえぐ味及びざらついた食感を大幅に除去でき、また、風味も良好で、さらには、よく膨化しその他物性も改善される。 The wet corn flour produced by the method of the present invention, which undergoes a step of removing and washing hard endosperm coarse grains from the coarse crushed material obtained by crushing a hot corn soaked product of corn grain, , Having a novel compositional characteristic that the hot water-soluble component is 3% (per dry matter weight) or less, and the ratio of protein-bound starch is 40 to 100%. The bitter taste and rough texture can be largely removed, the flavor is good, and it is well swollen and other physical properties are improved.
また、工程が簡単で、アルカリ溶剤、有機溶剤、さらには、特殊な酵素を使用しないため、上記物性が改善された湿式コーンフラワーを低コストで製造が可能となる。 In addition, since the process is simple and no alkaline solvent, organic solvent, or special enzyme is used, wet corn flour with improved physical properties can be produced at low cost.
さらに、本発明の湿式コーンフラワーの製造方法は、浸漬中に薬品を使用しないため、薬品臭や収斂味もない。 Furthermore, since the method for producing wet corn flour of the present invention does not use chemicals during immersion, there is no chemical odor or astringent taste.
当然、本発明の製造方法で得た湿式コーンフラワーは、多様な食品の主原料又は副原料としての用途拡大、ないし、需要増大が期待できる。 Naturally, the wet corn flour obtained by the production method of the present invention can be expected to expand its use as a main ingredient or auxiliary ingredient of various foods, or to increase demand.
以下、本発明の湿式コーンフラワーにおける製造方法の構成について具体的に説明する。 Hereinafter, the structure of the manufacturing method in the wet corn flour of this invention is demonstrated concretely.
１）温水浸漬工程：トウモロコシ粒を約７０℃以下の温水に浸漬する工程。 1) Hot water immersion step: A step of immersing corn grains in warm water of about 70 ° C. or less.
トウモロコシの種類は、特に限定されず、例えば、普通種、ワキシー種、ハイアミロース種、白色種、黄色種、デント種、フリント種など種々のものを使用可能である。 The kind of corn is not particularly limited, and various kinds such as normal, waxy, high amylose, white, yellow, dent and flint can be used.
トウモロコシ粒は、夾雑物、ダストなどが精選により除去された穀粒を通常使用する。トウモロコシ粒には、破砕物、胚芽や皮を除去したものも含まれる。なお、トウモロコシ粒は、表面を蒸気などで殺菌した微生物汚染の少ないものが好ましい。 As the corn grain, a grain from which impurities, dust and the like are removed by selection is usually used. Corn grains include those from which crushed materials, germs and skins have been removed. In addition, the corn grain is preferably a corn grain whose surface is sterilized with steam or the like and is less contaminated with microorganisms.
ここで、温水とは常温（室温）を超える温度を意味する。また、温水浸漬の条件は、澱粉が糊化しない条件であれば特に限定されない。なお、トウモロコシの糊化開始温度は、62.0〜72.0℃とされている（二國二郎監「澱粉科学ハンドブック」（1977）朝倉書店 、ｐ37表3.5）。この温水浸漬の条件は、生産性の見地から、ｐＨ約４〜８であって、温度：約７０℃以下×時間：約３〜５０ｈ、さらには、生産性及び糊化の確実阻止の見地から、ｐＨ約５〜７であって、温度：約５５〜６５℃×時間：約５〜３０ｈとすることが好ましい。即ち、ｐＨが高すぎたり低すぎたりすると、苦味、収斂味、渋みなどの異味が生じやすい。 Here, warm water means a temperature exceeding normal temperature (room temperature). Moreover, the conditions of warm water immersion will not be specifically limited if starch is the conditions which do not gelatinize. In addition, the gelatinization start temperature of corn is set to 62.0-72.0 ° C (Jiro Jiro Kuni "Starch Science Handbook" (1977) Asakura Shoten, p37 Table 3.5). The conditions of this hot water immersion are from the viewpoint of productivity, pH is about 4-8, temperature: about 70 ° C. or less × time: about 3-50 hours, and from the viewpoint of productivity and sure prevention of gelatinization. The pH is preferably about 5 to 7, and the temperature is preferably about 55 to 65 ° C. and the time is about 5 to 30 hours. That is, if the pH is too high or too low, off-flavors such as bitterness, astringency and astringency tend to occur.
ここで、ｐＨ調製剤としては、塩酸、乳酸、苛性ソーダ、炭酸ソーダ、重炭酸ソーダ等の酸性剤又は塩基性剤を好適に使用できる。 Here, as the pH adjuster, an acidic agent or a basic agent such as hydrochloric acid, lactic acid, caustic soda, sodium carbonate, or sodium bicarbonate can be preferably used.
また、温度が低すぎると浸漬（トウモロコシ粒膨潤化）時間が長くなり、また、温度が高過ぎると糊化し易い。 If the temperature is too low, the dipping (corn grain swelling) time becomes long, and if the temperature is too high, gelatinization tends to occur.
また、本温水浸漬工程は、薬品を添加しないで行なうことが好ましい。すなわち、薬品の添加は、ｐＨ調整のためだけの最小限に抑えることが好ましい。 Moreover, it is preferable to perform this warm water immersion process, without adding a chemical | medical agent. That is, the addition of chemicals is preferably kept to a minimum only for pH adjustment.
２）粗砕工程：上記１）の温水浸漬後のトウモロコシ粒を、粗砕する。 2) Crushing process: The corn grain after the hot water immersion of 1) is roughly crushed.
粗砕は、胚芽を破砕しないような条件で行なうのが好ましい。例えば、バウワーやエントレーター（円板回転型粉砕機）などにより行なう。例えば、エントレーターを使用する場合の回転数は、１０００min-1前後とする。 Crushing is preferably performed under conditions that do not disrupt the germ. For example, it is carried out by a bower or an enterator (disc rotating crusher). For example, the rotational speed when using the entrator is about 1000 min −1 .
３）精製工程：上記２）の組成物の、胚芽と皮を除去するとともに、硬質胚乳粗粒を除去し、さらに洗浄する。 3) Purification step: The germ and skin of the composition of 2) above are removed, and the hard endosperm coarse particles are removed and further washed.
胚芽除去は、例えば、篩い分けや液体サイクロン、浮上分離などで行なう。 Germ removal is performed, for example, by sieving, hydrocyclone, flotation separation, or the like.
また、皮の除去は、例えば、ベントシーブなどの篩い分けで行なう。このときの篩い目は、通常、１０〜４０メッシュ、望ましくは２０〜３０メッシュとする。 Further, the removal of the skin is performed by sieving such as bent sheave. The sieve mesh at this time is usually 10 to 40 mesh, preferably 20 to 30 mesh.
そして、硬質胚乳粗粒の除去は、ベントシーブや振動式平篩などの篩い分けで行なう。除去する粒径は、５０メッシュオン、１００メッシュオン、さらには１５０メッシュオンとすることが好ましい。すなわち、篩い目を小さくした方が、硬質胚乳粗粒の除去率が高くなり、物性的には望ましいが、篩い目を小さくしすぎると、原料（トウモロコシ粒）に対する製品（コーンフラワー）の収率が低下して望ましくない。 The hard endosperm coarse particles are removed by sieving such as bent sheave or vibrating flat sieve. The particle size to be removed is preferably 50 mesh on, 100 mesh on, and more preferably 150 mesh on. In other words, the smaller the sieve mesh, the higher the removal rate of hard endosperm coarse particles, which is desirable in terms of physical properties. However, if the sieve mesh is too small, the yield of the product (corn flour) relative to the raw material (corn kernel) Is undesirable.
こうして得た比較的軟質の胚乳部分の細粒（胚乳細粒）は、蛋白質が組織として澱粉の周囲に残っているため物性の良いものが得られる。 The relatively soft endosperm fine granules (endosperm fine granules) obtained in this way have good physical properties because the protein remains as a tissue around the starch.
他方、硬質胚乳粗粒には蛋白質が多いが、これを除去しているので穀物臭やえぐ味も大幅に低減される。 On the other hand, hard endosperm coarse grains contain a lot of protein, but since this is removed, grain odor and taste are greatly reduced.
なお、胚芽除去の後、第二粗砕を行なうこともできる。これには、第一の粗砕と同じ装置や衝撃式ミルなどを用いることができる。例えば、エントレーターを使用する場合の回転数は、１５００min-1前後とする。 In addition, the second coarse crushing can be performed after the germ removal. For this, the same apparatus or impact mill as in the first crushing can be used. For example, the rotational speed when using an entrainer is about 1500 min −1 .
また、胚芽、皮、硬質胚乳粗粒の除去は同一工程（同一篩い分け装置）で連続的に行なってもよい。また、これらの除去された、胚芽、皮、硬質胚乳粗粒は、ウェットミリングの浸漬工程または各工程に導入、利用することができ、より経済的なものとすることができる。 The removal of germ, skin, and hard endosperm coarse particles may be continuously performed in the same step (same sieving device). Further, these removed germ, skin, and hard endosperm coarse particles can be introduced and used in the wet milling dipping process or each process, and can be made more economical.
次いで、胚芽、皮、硬質胚乳粗粒の除去された軟質胚乳部分は、常法により洗浄して、湿式コーンフラワー（製品）とする。 Next, the soft endosperm portion from which the germ, skin, and hard endosperm coarse particles have been removed is washed by a conventional method to obtain wet corn flour (product).
洗浄は、例えば、ドラバル、ハイドロサイクロンなどによる向流洗浄システムや、バッチによるスラリー撹拌、脱水の組み合わせで行なうことができる。さらに、チューブドライヤー、ドラムドライヤーやフラッシュドライヤーなどで乾燥し、必要に応じて、粉砕、篩別し、乾燥粉末の湿式コーンフラワーとすることもできる。 Washing can be performed, for example, by a combination of a countercurrent washing system using Dravaru, hydrocyclone or the like, slurry agitation by batch, and dehydration. Furthermore, it can be dried with a tube dryer, drum dryer, flash dryer or the like, and if necessary, pulverized and sieved to obtain a wet corn flour as a dry powder.
こうして製造した本発明の湿式コーンフラワーは、適度なトウモロコシ風味を有し、独特の穀物臭やえぐ味を大幅に除去されている。また、浸漬中に薬品を使用しないため、薬品臭や収斂味もない。 The wet corn flour of the present invention produced in this way has an appropriate corn flavor, and the unique grain odor and taste are greatly removed. Also, since no chemicals are used during immersion, there is no chemical odor or astringency.
さらに、本発明の湿式コーンフラワーは、従来のドライミリングの乾式コーンフラワーに比して、穀粒の組織が浸漬により柔らかくされているが、蛋白質が組織として澱粉の周囲に残っている。 Furthermore, in the wet corn flour of the present invention, the grain structure is softened by immersion as compared with the conventional dry milling dry corn flour, but the protein remains as a tissue around the starch.
すなわち、温水可溶成分が３％（乾物重量当たり）以下、で、たんぱく質の結合している澱粉（たんぱく質結合澱粉）の割合が４０〜１００％である新規な組成的特定（構成）を有する。ここで、温水可溶成分は、１％以下、さらには、０．７％以下、また、たんぱく質結合澱粉の割合は、５０〜９０％が望ましい。 That is, it has a novel compositional specification (configuration) in which the hot water-soluble component is 3% (per dry matter weight) or less, and the ratio of protein-bound starch (protein-bound starch) is 40 to 100%. Here, the hot water soluble component is preferably 1% or less, more preferably 0.7% or less, and the ratio of protein-bound starch is preferably 50 to 90%.
このため、従来の乾式コーンフラワーに比べざらつき感がなく、また、膨化性などの物性も改善されている。このため、特に米菓やベーカリー製品などに使用した場合、よく膨化する。 For this reason, there is no rough feeling compared with the conventional dry corn flour, and physical properties such as swelling are improved. For this reason, especially when used for rice crackers or bakery products, it swells well.
したがって、本発明の湿式コーンフラワーは、多様な食品の主原料又は副原料として使用することができる。即ち、従来の乾式コーンフラワー、小麦粉、米粉などの穀粉原料の一部または全部の代わりに該湿式コーンフラワーを使用して、従来どおりの製造方法により種々の食品を得ることができる。 Therefore, the wet corn flour of the present invention can be used as a main ingredient or an auxiliary ingredient of various foods. That is, various foods can be obtained by a conventional production method using the wet corn flour instead of part or all of the raw material of flour such as conventional dry corn flour, wheat flour and rice flour.
本発明の湿式コーンフラワーを適用する食品は、特に限定はない。好適な食品としては、例えば、味噌、酒類などの発酵食品、麺類、餅類、餡、菓子類、調味料などや、特に好適には、せんべい、米菓、膨化スナック、フライ食品の衣材などの膨化食品類、パン、ケーキなどのベーカリー製品が挙げられる。 The food to which the wet corn flour of the present invention is applied is not particularly limited. Suitable foods include, for example, fermented foods such as miso and liquor, noodles, rice cakes, rice cakes, confectionery, seasonings, etc., particularly preferably rice crackers, rice confectionery, puffed snacks, fried foods, etc. Bakery products such as puffed foods, breads and cakes.
また、本発明の湿式コーンフラワーを原料として用い、含まれる澱粉を加水分解して、水飴などの糖化製品とすることができる。この糖化製品は、独特の穀物臭やえぐ味がなく、良好なトウモロコシ風味を有している。糖化の方法は、従来の技術を利用して行なうことができる。たとえば、酸または酵素で液化、糖化し、ろ過、濃縮する。 In addition, the wet corn flour of the present invention can be used as a raw material, and the contained starch can be hydrolyzed to obtain a saccharified product such as starch syrup. This saccharified product does not have a unique grain odor or taste and has a good corn flavor. The saccharification method can be performed using conventional techniques. For example, it is liquefied, saccharified, filtered and concentrated with acid or enzyme.
そして、さらに湿式コーンフラワーに含まれる蛋白質をタンパク質分解酵素により可溶化、分解することにより可溶性タンパク質、ペプチド、アミノ酸を多く含む糖化製品を得ることもできる。タンパク質分解酵素は、酸性、中性、アルカリ性のペフチダーゼ、プロテイナーゼなど種々のプロテアーゼを、単独または組み合わせて用いることができる。こうして得られる可溶性タンパク質などを多く含む糖化製品は、ビール、発泡酒などの醸造用原料や、保健機能食品等の主原料・副原料としても好適である。 Further, a saccharified product containing a large amount of soluble proteins, peptides and amino acids can be obtained by solubilizing and degrading the protein contained in the wet corn flour with a proteolytic enzyme. As the proteolytic enzyme, various proteases such as acidic, neutral and alkaline peptidases and proteinases can be used alone or in combination. The saccharified product containing a large amount of soluble protein and the like thus obtained is suitable as a raw material for brewing such as beer and happoshu, and as a main raw material and auxiliary raw material for health functional foods and the like.
以下、本発明を実施例により更に具体的に説明するが、本発明はこれらの実施例に限定されない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these Examples.
なお、各実施例・比較例のコーンフラワーの各特性値は、下記方法により測定したものである。 In addition, each characteristic value of the corn flour of each Example and Comparative Example is measured by the following method.
１）蛋白質含量：
ケルダール法もとづいて求めた。
1) Protein content:
Obtained based on Kjeldahl method.
２）脂肪含量：
ソックスレー抽出器を用いてエーテル抽出して求めた。
2) Fat content:
It was determined by ether extraction using a Soxhlet extractor.
３）温水可溶成分量：
乾物量換算２００ｇの試料に、５５℃の水１Lを加え、５５℃で５ｈ連続攪拌（回転速度１００ｍｉｎ-1）、ろ紙(５種Ａ（JIS P 3801)）でろ過し、得られたろ液と洗浄液を水で２Lにして試験液を調製した。該試料液から２０ｍLを秤量缶にとり、１０５℃で５ｈ乾燥して、固形分量を求めた。該固形分量を、乾物重量当たりの％値とした。
3) Hot water soluble component amount:
Add 1 L of water at 55 ° C. to a sample of 200 g in terms of dry matter, and filter at 55 ° C. for 5 hours with continuous stirring (rotation speed 100 min −1 ) and filter paper (5 types A (JIS P 3801)). The test liquid was prepared by making the washing liquid 2 L with water. 20 mL of the sample solution was taken in a weighing can and dried at 105 ° C. for 5 hours to obtain the solid content. The solid content was defined as a% value per dry matter weight.
４）蛋白質結合澱粉量：
ボールミルで３２５メッシュパスに粉砕した試料２００ｇ（乾物量換算）に、水を加えて１Ｌとして、メチレンブルー染色液及びエオシン染色液をそれぞれ数滴加え、３０℃で１ｈ連続攪拌（回転速度１００ｍｉｎ-1）後、５０ｍＬを目盛り付き遠心管に採取し、１５ｍｉｎ間遠心分離（回転速度２０００ｍｉｎ-1）を行う。すると、上層に遊離蛋白質、下層に遊離単独澱粉、中間層に蛋白質結合澱粉が分離される。それぞれの容量を目視判断し、中間層結合澱粉の百分率を求める。
（１）湿式コーンフラワーの製造
＜実施例１＞
デント種トウモロコシ１２ｋｇを、浸漬槽のなかで、１５ｋｇの温水を循環させながら、６０℃、１５ｈ、浸漬した。このときのｐＨは、６．３であった。次に、これに３６ｋｇの水を加えて、エントレーター（円板回転型粉砕機）で粗砕後、６０メッシュの篩を備えた振動式篩を通し、皮、胚芽、硬質胚乳を除去した。洗浄は、濾布を備えた遠心脱水機による脱水と３６ｋｇの水を加える再スラリー化を３回繰返して行なった。これを遠心脱水機により脱水し、棚式乾燥機で５０℃、１０ｈ乾燥して湿式コーンフラワー６ｋｇを得た。このものの蛋白質含量は、７．１％、脂肪含量は０．８％であった。また、温水可溶成分は、０．９％（乾物重量当たり）で、たんぱく質結合澱粉の割合は７５％であった。
4) Protein-bound starch content:
To 200 g of the sample crushed to 325 mesh pass with a ball mill (in terms of dry matter), add water to make 1 L, add several drops each of methylene blue dyeing solution and eosin dyeing solution, and continuously stir at 30 ° C. for 1 h (rotation speed 100 min −1 ) Thereafter, 50 mL is collected in a graduated centrifuge tube and centrifuged for 15 min (rotation speed 2000 min −1 ). Then, free protein is separated in the upper layer, free single starch is separated in the lower layer, and protein-bound starch is separated in the intermediate layer. Each volume is visually judged to determine the percentage of intermediate layer-bound starch.
(1) Production of wet corn flour <Example 1>
12 kg of dent corn was immersed in a dipping tank at 60 ° C. for 15 hours while circulating 15 kg of hot water. The pH at this time was 6.3. Next, 36 kg of water was added thereto, coarsely pulverized by an enterator (disc rotating crusher), and then passed through a vibrating sieve equipped with a 60 mesh sieve to remove skin, germ and hard endosperm. Washing was performed by repeating dehydration by a centrifugal dehydrator equipped with a filter cloth and reslurrying by adding 36 kg of water three times. This was dehydrated with a centrifugal dehydrator and dried with a shelf-type dryer at 50 ° C. for 10 hours to obtain 6 kg of wet corn flour. This had a protein content of 7.1% and a fat content of 0.8%. The warm water soluble component was 0.9% (per dry matter weight), and the ratio of protein-bound starch was 75%.
＜実施例２＞
２００メッシュの篩を備えた振動式篩を通したこと以外、実施例１と同じ操作を行ない、湿式コーンフラワー４．５ｋｇを得た。このものの蛋白質含量は、５．３％、脂肪含量は０．６％であった。また、温水可溶成分は、０．５％（乾物重量当たり）で、たんぱく質結合澱粉の割合は６５％であった。
<Example 2>
The same operation as Example 1 was performed except having passed the vibration type sieve provided with the 200 mesh sieve, and 4.5 kg of wet corn flour was obtained. This had a protein content of 5.3% and a fat content of 0.6%. In addition, the warm water-soluble component was 0.5% (per dry matter weight), and the ratio of protein-bound starch was 65%.
＜実施例３＞
浸漬を６３℃、１０ｈ、ｐＨは、５．２としたこと以外、実施例１と同じ操作を行ない、湿式コーンフラワー５．５ｋｇを得た。このものの蛋白質含量は、６．２％、脂肪含量は０．７％であった。また、また、温水可溶成分は、２．２％（乾物重量基準）で、蛋白質結合澱粉の割合は８５％であった。
<Example 3>
The same operation as in Example 1 was performed except that the immersion was 63 ° C., 10 hours, and the pH was 5.2, to obtain 5.5 kg of wet corn flour. This had a protein content of 6.2% and a fat content of 0.7%. Moreover, the warm water soluble component was 2.2% (based on dry matter weight), and the ratio of protein-bound starch was 85%.
＜比較例１＞
ドライミリングのコーンフラワー（市販品）の温水可溶成分は、８．５％（乾物重量基準）で、蛋白質結合澱粉の割合は、９５％であった。
<Comparative Example 1>
The dry water milled corn flour (commercially available) had a hot water soluble component of 8.5% (based on dry matter weight) and a protein-bound starch ratio of 95%.
＜比較例２＞
ウェットミリングにより調製したミルスターチ乳液の蛋白質結合澱粉％（乾物重量基準）は０．５％であった。
（２）せんべいの製造
＜応用実施例のせんべい＞
実施例１〜３の湿式コーンフラワー各々２ｋｇに水１．６ｋｇを加え、蒸練機で３０分間加熱混練し、６５℃に冷却後、圧延、型抜きした。この生地を７５℃で２ｈ熱風乾燥した。１０ｈ放置後、７５℃で２ｈ熱風乾燥した。平煎機により２３０℃で焼き上げ、調味液をつけ、８０℃で２ｈ熱風乾燥し、実施例のせんべいを得た。
それらの膨化度、官能特性を評価し、その結果を表１に示した。
<Comparative example 2>
The% protein-bound starch (based on dry matter weight) of the milk starch emulsion prepared by wet milling was 0.5%.
(2) Manufacture of rice crackers
1.6 kg of water was added to 2 kg of each of the wet corn flours of Examples 1 to 3, heated and kneaded with a steamer for 30 minutes, cooled to 65 ° C., rolled and die-cut. This dough was dried with hot air at 75 ° C. for 2 hours. After standing for 10 hours, it was dried with hot air at 75 ° C. for 2 hours. It was baked at 230 ° C. with a plain roaster, seasoned liquid was added, and dried with hot air at 80 ° C. for 2 hours to obtain a rice cracker of the example.
Their degree of swelling and sensory characteristics were evaluated, and the results are shown in Table 1.
＜応用対照例のせんべい＞
うるち米粉、ドライミリングコーンフラワー（比較例１）の各々２ｋｇを用いた以外は、実施例使用せんべいの場合と同じ操作を行ない、比較例の各せんべいを得た。
<Application control example rice crackers>
The same operation as in the case of the rice crackers used in the examples was carried out except that 2 kg each of the glutinous rice flour and the dry milling corn flour (Comparative Example 1) was used to obtain each of the comparative rice crackers.
＜評価方法＞
それらの膨化性、官能特性を下記方法により評価した。
<Evaluation method>
Their swelling properties and sensory characteristics were evaluated by the following methods.
１）膨化度：生地の体積を１とし、焼上げ後のせんべいの体積を比として表した。なお、体積は、ガラスビーズ（２ｍｍφ）置換法で測定した。 1) Degree of swelling: The volume of the dough was taken as 1, and the volume of the rice cracker after baking was expressed as a ratio. The volume was measured by a glass bead (2 mmφ) replacement method.
２）官能試験：１０人のパネルによる３段階評価の平均値とした。 2) Sensory test: It was set as the average value of three-step evaluation by a panel of 10 people.
えぐ味、穀物臭の評点・・・ない： １、少しある： ２、ある： ３
風味の評点・・・ 良い： １、普通： ２、悪い： ３
評価結果は、表１に示すごとく、本発明の湿式コーンフラワーを使用した実施例せんべいは、比較例のドライミリング湿式コーンフラワーのものに比べ、それらの膨化度は高く、独特の穀物臭やえぐ味を大幅に除去でき、良好なトウモロコシ風味であった。
Score of savory taste, grain odor ... No: 1, there is a little: 2, there is: 3
Flavor rating ... Good: 1, Normal: 2, Bad: 3
As shown in Table 1, the results of the evaluation are shown in Table 1. Examples of rice crackers using the wet corn flour of the present invention have a higher degree of swelling than those of the dry milling wet corn flour of the comparative example, and have a unique grain odor and tingling. The taste was greatly removed and the corn flavor was good.
＜実施例のスポンジケーキ＞
実施例１〜３の湿式コーンフラワー各々３０ｇに小麦粉７０ｇを混ぜてミックス粉とする。卵１６０ｇに砂糖２０ｇを加え湯せんにかけて泡立て、７５℃に冷やした後、さらに泡立てる。これに各々のミックス粉をふるいながら加え、さらに溶かしたバター３０ｇを加えて混ぜる。これを円筒形の型に入れ、オーブンで１８０℃、２５ｍｉｎ焼いて実施例のスポンジケーキを得た。
Mix 30g each of wet corn flour of Examples 1-3 with 70g of flour. Add 20g of sugar to 160g of egg and whisk in a water bath, cool to 75 ° C, and further whisk. Add each mixed powder to this while sieving, then add 30 g of melted butter and mix. This was put into a cylindrical mold and baked in an oven at 180 ° C. for 25 minutes to obtain a sponge cake of the example.
＜比較例スポンジケーキ＞
小麦粉（小麦粉のみ）、ドライミリングの湿式コーンフラワーの各々３０ｇを用いた以外は、上記と同じ操作を行ない、比較例の各スポンジケーキを得た。
<Comparative sponge cake>
Except for using 30 g each of wheat flour (only wheat flour) and dry milled wet corn flour, the same operation as above was performed to obtain each sponge cake of Comparative Example.
＜評価＞
１）膨化度：生地の厚さを１とし、焼上げ後のスポンジケーキの厚さを比として表した。
<Evaluation>
1) Degree of swelling: The thickness of the dough was set to 1, and the thickness of the sponge cake after baking was expressed as a ratio.
２）官能試験は、上記せんべいの場合と同様に行った。 2) The sensory test was conducted in the same manner as in the case of the above-mentioned rice crackers.
評価結果は、表２に示すごとく、本発明の湿式コーンフラワーを使用した実施例スポンジケーキは、比較例のドライミリング湿式コーンフラワーのものに比べ、それらの膨化度は高く、独特の穀物臭やえぐ味を大幅に除去でき、良好なトウモロコシ風味であった。 The evaluation results are as shown in Table 2. As shown in Table 2, the example sponge cake using the wet corn flour of the present invention has a higher degree of swelling than that of the dry milled wet corn flour of the comparative example. The savory taste was greatly removed and the corn flavor was good.
実施例２の湿式コーンフラワー１ｋｇに水２．5ｋｇを加えスラリーとした。このｐＨは６．０であった。これに液化酵素（天野エンザイム、アミラーゼＡ）１ｇを加えて、撹拌しながら９０℃まで徐々に昇温し、３０分維持した。６０℃に冷却した後、糖化酵素（天野エンザイム、ビオザイムＭ）２ｇを加えて６０℃で２４ｈ糖化した、さらにタンパク質分解酵素（天野エンザイム、プロテアーゼＳ）２ｇを加えて６０℃で２４ｈ保持した。このものをコットンフィルターでろ過し、Ｂｘ７５％に濃縮して水飴を製造した。
この水飴は、独特の穀物臭やえぐ味がほとんどなく、良好なトウモロコシ風味と蛋白質、アミノ酸による酷（こく）のある味であった。 This syrup has almost no peculiar grain odor or taste, and has a good corn flavor, protein and amino acid.
Claims (11)
１）トウモロコシ粒を、該トウモロコシ粒中の澱粉が糊化しない条件で温水浸漬する温水浸漬工程。
２）上記１）の温水浸漬後のトウモロコシ粒を粗砕する粗砕工程。
３）上記２）の組成物の、胚芽と皮を除去するとともに、５０メッシュオンの硬質胚乳粗粒を除去し、さらに洗浄する精製工程。 The manufacturing method of the wet corn flour characterized by including the following process.
1) A warm water soaking step in which corn kernels are soaked in warm water under the condition that starch in the corn kernels is not gelatinized.
2) A crushing step of crushing corn grains after the warm water immersion of 1) above.
3) A purification step of removing the germ and skin of the composition of 2) above, removing 50 mesh-on hard endosperm coarse particles, and further washing.
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| JP2015019629A (en) * | 2013-07-19 | 2015-02-02 | テーブルマーク株式会社 | Starch-containing food product, and manufacturing method thereof |
| JP2015112088A (en) * | 2013-12-13 | 2015-06-22 | キリン株式会社 | Method of producing unfermented beer-flavored beverage |
| CN106173831A (en) * | 2016-07-06 | 2016-12-07 | 宁安市粮油淀粉机械制造有限公司 | A kind of production method of the raw full powder of Semen Maydis, for the production system of the method and product |
| WO2018116541A1 (en) * | 2016-12-22 | 2018-06-28 | 日本コーンスターチ株式会社 | Method for producing saccharification feedstock |
| JPWO2018116541A1 (en) * | 2016-12-22 | 2019-10-24 | 日本コーンスターチ株式会社 | Method for producing raw material for saccharification |
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