JP7179993B2 - 醸造粕の微生物安定化方法及び醸造粕を加工する方法、微生物学的に安定化された醸造粕粉末、並びにその使用 - Google Patents
醸造粕の微生物安定化方法及び醸造粕を加工する方法、微生物学的に安定化された醸造粕粉末、並びにその使用 Download PDFInfo
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/06—Recovery of by-products from beer and wine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Description
・ ロータリードラムドライヤー又はオーブン内での乾燥。前者は大量のエネルギーを消費し、後者は、高い乾燥温度での化学反応から生じる不快な芳香及び風味をBSGに導入し得る。代替の実験的乾燥方法は、過熱蒸気の使用を伴う5。
・ 凍結。大量の凍結BSGの貯蔵は、実用的又は経済的でない。さらに、解凍したBSGは、恐らく解凍中の微生物の増殖に起因して、新鮮なBSGよりも低いアラビノース含有量を有し得る6。
・ 加圧及び真空パッキング。BSGの良好な安定性は、El-Shafey et al.(2004)7により、真空乾燥と結合したメンブランフィルタープレスを用いて達成された。得られたBSGは20%の水分を有し、これは、開放空気中で貯蔵した後に10%まで低下した。処理の6カ月後まで、微生物の増殖は観察されなかった7。
・ 有機酸を用いるBSGの保存は、Al Hadithi et al.(19858、Mussato et al.,2006により引用)により調査された。有機酸は腐敗を防止し、長期間にわたってBSGの栄養価を保存することが見出された。
大麦麦芽を含むマッシュを製造するステップと、
マッシュをBSGから分離するステップと、
BSGを回収するステップと、
回収したBSGを微生物学的に安定化するステップと、
前記BSGを乾燥させるステップと、
前記乾燥させたBSGを粉末化するステップと
を含む。
-BSGは、3μg/kg超のオクラトキシンA(OTA)、750μg/kg超のデオキシニバレノール(DON)、20μg/kg超のニバレノール(NIV)、及び75μg/kg超のゼアラレノン(ZEA)のマイコトキシンレベルに到達する前に酸性化される、及び/又は
-BSGは、25℃で1週間貯蔵した後に、10 3 CFU/g MS-BSG以下の全好気性細菌、及び10 3 CFU/g MS-BSG以下の真菌、及び10 3 CFU/g MS-BSG以下の酵母、及び10 3 CFU/g MS-BSG以下の中温性好気性細菌、及び10 3 CFU/g MS-BSG以下の全嫌気性細菌のコロニー数を有する。
BSGは、本来の大麦粒を被覆する種皮-果皮-殻層からなる。デンプン含有量は通常低く、BSGの組成物は主に、非デンプン性多糖類(NSP、約38%;アラビノキシラン(AX)の形態のヘミセルロース及びセルロース)である繊維と、かなりの量のタンパク質(約19%)、リグニン(約15%)、結合フェノール類(10%)、脂質(約10%)及び灰分(5%)とを含有する4。したがって、BSGは基本的にリグノセルロース系物質である。この高い繊維及びタンパク質含有量により、BSGは食品用途のための興味深い原材料とされる。
70%の水分含量を有する新鮮な醸造粕(BSG)は、麦汁フィルター又はろ過樽から回収される。新鮮なBSGは、好ましくは、フィルター/ろ過樽から放出されてから8時間以内に加工され、好ましくは、BSG移送ラインにより又はBSG移送ラインを通して、BSGをマッシュ分離装置から回収タンクへ移送することによって回収される。ここで、BSGの酸性化は、BSGの回収タンクへの移送の間に行われる。好ましくは、BSGは、フィルター/ろ過樽から貯蔵庫又は移送容器への搬送される際に、「インライン」で加工される。
・ 4.1以下のpH単位、より具体的には3.85~3.95のpH単位のpHレベル
・ 新鮮なBSGと同じ栄養価
・ 25℃で1週間貯蔵した後に、10 3 CFU/g MS-BSG以下の全好気性細菌、及び10 3 CFU/g MS-BSG以下の真菌、及び10 3 CFU/g MS-BSG以下の酵母、及び10 3 CFU/g MS-BSG以下の中温性好気性細菌、及び10 3 CFU/g MS-BSG以下の全嫌気性細菌のコロニー数
・ 25℃で1週間貯蔵した後に、3μg/kg以下のオクラトキシンA(OTA)、好ましくは1μg/kg以下のOTA、さらにより好ましくは検出不能なレベルのOTA、及び750μg/kg以下のデオキシニバレノール(DON)、好ましくは20μg/kg以下のDON、さらにより好ましくは検出不能なレベルのDON、及び20μg/kgのニバレノール(NIV)、より好ましくは検出不能なレベルのニバレノール、及び75μg/kg以下のゼアラレノン(ZEA)、好ましくは30μg/kg以下のZEA、より好ましくは検出不能なレベルのZEAのマイコトキシンレベル
・ 動物飼料。MS-BSG粉末は、動物の飼料又は飼料補足物として使用することができる。より具体的には、乳牛などの反芻動物の牛の飼料又は飼料補足物として使用することができる。
・ 人間の食品又は食品材料として。MS-BSG粉末は、パン、クッキー、穀物製品、焼きスナック、押出調理スナック、キャンディーバー又はパスタ製品などの食品の製造;及び/又は小麦粉などの食品材料の製造;及び/又は繊維補助食品などの栄養補助食品の製造における材料として使用することができる。
1.Mussatto,S.I.,Dragone,G.& Roberto,I.C.Brewers’spent grain:Generation,characteristics and potential applications.J.Cereal Sci.43,1-14(2006).
2.Xiros,C.& Christakopoulos,P.Biotechnological potential of brewers spent grain and its recent applications.Waste and Biomass Valorization 3,213-232(2012).
3.Lynch,K.M.,Steffen,E.J.& Arendt,E.K.Brewers’spent grain:a review with an emphasis on food and health.J.Inst.Brew.122,553-568(2016).
4.Robertson,J.A.et al.Profiling brewers’spent grain for composition and microbial ecology at the site of production.LWT-Food Sci.Technol.43,890-896(2010).
5.Tang,Z.,Cenkowski,S.& Izydorczyk,M.Thin-layer drying of spent grains in superheated steam.J.Food Eng.67,457-465(2005).
6.Bartolome,B.,Santos,M.,Jimenez,J.J.,del Nozal,M.J.& Gomez-Cordoves,C.Pentoses and Hydroxycinnamic Acids in Brewer’s Spent Grain.J.Cereal Sci.36,51-58(2002).
7.El‐Shafey,E.I.et al.Dewatering of Brewer’s Spent Grain Using a Membrane Filter Press:A Pilot Plant Study.Sep.Sci.Technol.39,3237-3261(2004).
8.Al-Hadithi,A.N.,Muhsen,A.A.& Yaser Baghdad(Iraq).Agriculture and Water Resources Research Centre),A.A.(Scientific R.C.A study on the possibility of using some organic acids as preservatives for brewer’s by products.(1985).
9.Wang,B.,Luo,Y.,Myung,K.H.& Liu,J.X.Effects of storage duration and temperature on the chemical composition,microorganism density,and in vitro rumen fermentation of wet brewers grains.Asian-Australasian J.Anim.Sci.27,832-840(2014).
10.Simas,M.M.S.et al.Determination of fungal microbiota and mycotoxins in brewers grain used in dairy cattle feeding in the State of Bahia,Brazil.Food Control 18,404-408(2007).
11.Pinotti,L.,Ottoboni,M.,Giromini,C.,Dell’Orto,V.& Cheli,F.Mycotoxin contamination in the EU feed supply chain:A focus on Cereal Byproducts.Toxins(Basel).8,(2016).
12.Food and Agriculture Organization of the United Nations & World Health Organization.Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals.1-11(2014).
13.European Commision.COMMISSION REGULATION(EC)No 1883/2006 of 19 December 2006 laying down methods of sampling and analysis for the official control of levels of dioxins and dioxin-like PCBs in certain foodstuffs(Text with EEA relevance).Off.J.Eur.Union 49,5-24(2006).
14.European Commission.2013/165/EU:Commission Recommendation of 27 March 2013 on the presence of T-2 and HT-2 toxin in cereals and cereal products Text with EEA relevance.Off.J.Eur.Union 56,12-15(2013).
15.European Commission.Commission Recommendation of 17 August 2006 on the presence of deoxynivalenol,zearalenone,ochratoxin A,T-2 and HT-2 and fumonisins in products intended for animal feeding.Off.J.Eur.Union 49,7-9(2006).
16.The European Parliament and the Council of the European Union.Directive 2002/32/EC of the European Parliament and of the Council of 7 May 2002 on undesirable substances in animal feed.1-30(2002).
Claims (13)
- 新鮮な醸造粕(BSG)を加工する方法であって、
大麦麦芽を含むマッシュを作るステップと、
前記マッシュをBSGから分離するステップと、
前記BSGを回収するステップと、
前記回収したBSGを微生物学的に安定化させ、微生物学的に安定した醸造粕(MS-BSG)スラリーを得るステップであって、MS-BSGスラリーを、ろ過又はデカンテーションによって、水溶性成分と非水溶性成分に分離し、前記水溶性成分は、塩、オリゴ糖、水溶性タンパク質性物質及び水溶性アラビノキシランを含む液相として得られ、前記非水溶性成分は、沈殿したタンパク質及び非水溶性アラビノキシランを含む湿った固相として得られる、ステップと、
前記水溶性成分および前記非水溶性成分を乾燥させるステップと、
前記水溶性成分および前記非水溶性成分を、1.4mm未満の平均粒径を有する粉末に粉末化するステップと
を含む方法。 - 粉末化された粉末は、10ミクロン~700ミクロンの間の平均粒径を有する、
請求項1に記載の方法。 - 前記液相の乾燥及び粉末化には、スプレー乾燥が用いられる、
請求項1または2に記載の方法。 - 前記水溶性成分を乾燥したものと、前記非水溶性成分を乾燥したものとの混合、および、配合するステップを、
さらに含む、
請求項1に記載の方法。 - 前記回収したBSGを微生物学的に安定化するステップが、前記BSGを4以下のpHまで酸性化するステップを含み、前記BSGは、
3μg/kg超のオクラトキシンA(OTA)、750μg/kg超のデオキシニバレノール(DON)、20μg/kg超のニバレノール(NIV)、及び75μg/kg超のゼアラレノン(ZEA)のマイコトキシンレベルに達する前に酸性化される、及び/又は、
25℃で1週間貯蔵した後に、10 3 CFU/g MS-BSG以下の全好気性細菌、及び10 3 CFU/g MS-BSG以下の真菌、及び10 3 CFU/g MS-BSG以下の酵母、及び10 3 CFU/g MS-BSG以下の中温性好気性細菌、及び10 3 CFU/g MS-BSG以下の全嫌気性細菌のコロニー数を有する、
請求項1~4のいずれか1項に記載の方法。 - 前記マッシュを前記BSGから分離してから8時間の時間枠内に、前記BSGが3.85~3.95の間のpHまで酸性化される、
請求項5に記載の方法。 - 前記酸性化が、乳酸、酢酸、安息香酸、リンゴ酸、ギ酸及びアスコルビン酸を含む群の酸のうちの1つ又は複数の添加によって達成される、
請求項5又は6に記載の方法。 - 前記酸性化が、0.4%の食品グレードの酢酸及び0.4%の食品グレードの乳酸の添加によって達成される、
請求項7に記載の方法。 - 前記BSGが、BSG移送ラインにより又はBSG移送ラインを通して、前記BSGをマッシュ分離装置から回収タンクへ移送することによって回収され、前記BSGの酸性化が、前記BSGの前記回収タンクへの移送の間に行われる、
請求項1~8のいずれか一項に記載の方法。 - 請求項1~9のいずれか1項に記載の方法を実行し、得られた水溶性成分又は非水溶性成分を粉末化し、得られた粉末を、食品または食品材料の製造において、食品材料として利用する、
食品又は食品材料の製造方法。 - 前記食品材料は、小麦粉である、
請求項10に記載の食品又は食品材料の製造方法。 - 前記食品は、、パン、クッキー、穀物製品、焼きスナック、押出調理スナック、キャンディーバー又はパスタ製品の群から選択された1つまたは組み合わせである、
請求項10に記載の食品又は食品材料の製造方法。 - 前記食品又は食品材料は、繊維補助食品である、
請求項10に記載の食品又は食品材料の製造方法。
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