WHEAT BRAN COMPOSITION AND METHOD FOR PRODUCING SAME

Abstract

A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.

Claims

1. A wheat bran composition comprising a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less.

2. The wheat bran composition according to claim 1, wherein the white wheat is a medium-hard wheat.

3. The wheat bran composition according to claim 1, wherein the wheat bran composition has an average particle size of 200 μm or less.

4. The wheat bran composition according to claim 1, wherein the wheat bran composition is subjected to a heat treatment.

5. The wheat bran composition according to claim 1, wherein the wheat bran composition is subjected to a wet-heat treatment.

6. The wheat bran composition according to claim 1, wherein the wheat bran composition has an arabinoxylan content of 20 mass % or greater.

7. The wheat bran composition according to claim 1, wherein the wheat bran composition has an alkylresorcinol content of 0.25 mass % or greater.

8. A method for producing a wheat bran composition, comprising pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less.

9. A premix comprising the wheat bran composition according to claim 1.

10. A method for producing a processed food comprising using, as a raw material, the wheat bran composition according to claim 1.

Description

EXAMPLES

[0053] The present invention is described in further detail below by way of examples, but the present invention is not limited to the following examples. In the wheat bran compositions of the examples and comparative examples, the respective contents (mass %) of dietary fiber, glucide, arabinoxylan, and alkylresorcinol with respect to the mass of the composition were measured according to the methods described above. The results are shown in Table 1 below. The wheat bran compositions of Examples 1 to 11 and Comparative Examples 1 to 10 were all powder-like matter made from wheat bran only, wherein each composition's moisture content was adjusted within a range of 8-9 mass %, and each composition's average particle size measured according to the aforementioned measurement method was within a range of 85-94 μm.

Examples 1 to 4 and Comparative Example 1

[0054] For the material wheat, ASW, which is a white medium-hard wheat, was used, and the wheat was cleaned and pulverized with a roll pulverizer. The pulverized product was classified with a sieve having an opening of 200 μm, and wheat bran, as the residue on the sieve, was collected.

[0055] Next, the collected wheat bran was subjected to impact pulverization with a Turbo-Mill (from Tokyo Seifunki Mfg., Co., Ltd.). Then, this pulverized product was subjected to a wet-heat treatment with a particulate heating device disclosed in Japanese Patent No. 2784505 at a product temperature of 90° C. for 5 seconds while introducing saturated water vapor. Next, the pulverized product subjected to the wet-heat treatment was finely pulverized with an impact-type fine pulverizer (ACM Pulverizer from Hosokawa Micron). Then, the finely pulverized product was classified with a sieve having an opening of 150 μm, and the fraction having passed through the sieve and having a particle size of less than 150 μm was fractionated, to obtain the target wheat bran composition. Fractions with different contents of dietary fiber and glucide were obtained by appropriately adjusting the pulverization conditions for the roll pulverization and the impact pulverization.

EXAMPLE 5

[0056] A wheat bran composition was obtained according to the same method as in Example 1, except that, instead of the wet-heat treatment, a dry-heat treatment was performed with a device having the same configuration as the heat-treatment agitation device disclosed in JP 2004-9022A at a product temperature of 120° C. for 25 minutes.

Examples 6 and 7 and Comparative Example 2

[0057] A wheat bran composition was obtained by performing a wet-heat treatment as in Example 1, except that WW, which is a white soft wheat, was used for the material wheat.

Example 8

[0058] A wheat bran composition was obtained by performing a dry-heat treatment as in Example 5, except that WW, which is a white soft wheat, was used for the material wheat.

Examples 9 and 10 and Comparative Example 3

[0059] A wheat bran composition was obtained by performing a wet-heat treatment as in Example 1, except that PH, which is a white hard wheat, was used for the material wheat.

Example 11

[0060] A wheat bran composition was obtained by performing a dry-heat treatment as in Example 5, except that PH, which is a white hard wheat, was used for the material wheat.

Comparative Examples 4 to 10

[0061] A wheat bran composition was obtained by performing a wet-heat treatment as in Example 1, except that, for the material wheat, either a domestic wheat (type: Kitahonami; Comparative Examples 4 and 5) which is a red medium-hard wheat, No. 1 Canada Western Red Spring (1CW; produced in Canada; Comparative Examples 6 to 8) which is a red hard wheat, or Dark Northern Spring (DNS; produced in the U.S.A.; Comparative Examples 9 and 10) which is a red hard wheat was used.

[0062] Evaluation 1: Bread Production

[0063] A dough was prepared by mixing the respective wheat bran composition of one of the Examples and Comparative Examples and the following ingredients according to the following proportions, and bread was produced as a secondary processed product (processed food) through the following bread production steps. Ten expert panelists produced and ate the bread to evaluate the processability (secondary processability) of the dough during bread production and the flavor and texture of the obtained bread. In the evaluation of the Examples and Comparative Examples by the panelists, the respective evaluation was conducted according to the following evaluation criteria, with the wheat bran composition of Comparative Example 4 being employed as a control example and the evaluation score for when bread was produced using the control example, as well as the evaluation score for when this bread was eaten, being set to 2. The results are shown in Table 1 as arithmetic mean values.

[0064] Bread Ingredients (unit of each ingredient below: parts by mass):

[0065] Wheat flour (hard wheat flour): 60

[0066] Wheat bran composition: 30

[0067] Gluten: 10

[0068] Wheat germ: 0.5

[0069] Fermenting species: 5

[0070] Dough improving agent: 0.8

[0071] Fresh yeast: 3.5

[0072] Table salt: 2

[0073] Refined sugar: 4

[0074] Skimmed milk powder: 2

[0075] Shortening: 6

[0076] Water: 74

[0077] (Gluten: H-10 from Ogawa Seifun. Wheat germ: Higy SP from Fresh Food Service Co., Ltd. Fermenting species: Crème de Levain from Oriental Yeast Co., Ltd. Dough improving agent: Euro-Bake Sirius from Oriental Yeast Co., Ltd.)

[0078] Bread Production Steps:

[0079] The ingredients were placed in a mixing device (Vertical Mixer HPi-20M from Kanto Kongoki Industrial Co., Ltd.) and were mixed in the following order at a product temperature of 27° C. for 7 minutes at low speed, then for 5 minutes at mid-low speed, and then for 2 minutes at mid-high speed, to prepare a mixture (dough). The dough was left to stand and fermented under conditions of 27° C., 75% RH for 60 minutes. The fermented dough was divided into 450-g pieces, and the pieces were left to stand for a bench time of 20 minutes. These pieces of dough were shaped into rolls, and each roll was placed in a one-loaf-type bread loaf pan and left to stand for final proof under conditions of 38° C., 85% RH for 50 minutes. Finally, the dough subjected to final proofing was baked at 220° C. for 30 minutes, to obtain bread loafs containing the respective wheat bran composition of the Examples and Comparative Examples.

[0080] Evaluation of Secondary Processability of Bread:

[0081] 5: The dough came together significantly more easily than the control example (Comparative Example 4) and had very good secondary processability.

[0082] 4: The dough came together more easily than the control example and had good secondary processability.

[0083] 3: The dough came together somewhat more easily than the control example and had somewhat good secondary processability.

[0084] 2: The dough had a secondary processability comparable to that of the control example.

[0085] 1: The dough did not come together easily compared to the control example and had poor secondary processability.

[0086] Texture of Bread:

[0087] 5: Significantly softer than the control example (Comparative Example 4) and had very good texture.

[0088] 4: Softer than the control example and had good texture.

[0089] 3: Somewhat softer than the control example and had somewhat good texture.

[0090] 2: Texture was comparable to that of the control example.

[0091] 1: Harder than the control example and had poor texture.

[0092] Flavor of Bread:

[0093] 5: Very good flavor, with no or very little acridness compared to the control example (Comparative Example 4).

[0094] 4: Good flavor, with less acridness than the control example.

[0095] 3: Somewhat good flavor, with somewhat less acridness than the control example.

[0096] 2: Flavor was comparable to that of the control example.

[0097] 1: Poor flavor, with stronger acridness than the control example.

[0098] Evaluation 2: Noodle Production

[0099] A dough was prepared by mixing the respective wheat bran composition of one of the Examples and Comparative Examples and the following ingredients according to the following proportions, and noodles were produced as a secondary processed product (processed food) through the following noodle production steps. Ten expert panelists produced and ate the noodles to evaluate the processability (secondary processability) of the dough during noodle production and the flavor and texture of the obtained noodles. In the evaluation of the Examples and Comparative Examples by the panelists, the respective evaluation was conducted according to the following evaluation criteria, with the wheat bran composition of Comparative Example 4 being employed as a control example and the evaluation score for when noodles were produced using the control example, as well as the evaluation score for when the noodles were eaten, being set to 2. The results are shown in Table 1 as arithmetic mean values.

[0100] Noodle Ingredients (unit of each ingredient below: parts by mass):

[0101] Premix Powder:

[0102] Wheat flour (medium-strength wheat flour): 52

[0103] Wheat bran composition: 30

[0104] Gluten: 14

[0105] Dried egg white: 3

[0106] Thickener: 1

[0107] Liquid for Dough Preparation:

[0108] Table salt: 1

[0109] Kansui (alkaline solution): 1.5

[0110] Water: 58

[0111] (Gluten: H-10 from Ogawa Seifun. Dried egg white: Sunkirara RS from Taiyo Kagaku Co., Ltd. Thickener: Neosoft T from Taiyo Kagaku Co., Ltd.)

[0112] Noodle Production Steps:

[0113] The premix powder and the liquid for dough preparation were placed in a mixer device for noodle production and were mixed in the following order under vacuum conditions (700 mmHg) for 5 minutes at high speed and then for 7 minutes at low speed, to prepare a mixture (dough). The obtained noodle dough was rolled and combined into a 1.6-mm-thick ribbon, and was then cut into strands with a #20 square-blade slitter. The strands were boiled and cooked in boiling water, to obtain noodles containing the respective wheat bran composition of the Examples and Comparative Examples.

[0114] Evaluation of Secondary Processability of Noodles:

[0115] 5: The dough came together significantly more easily than the control example (Comparative Example 4) and had very good secondary processability.

[0116] 4: The dough came together more easily than the control example and had good secondary processability.

[0117] 3: The dough came together somewhat more easily than the control example and had somewhat good secondary processability.

[0118] 2: The dough had a secondary processability comparable to that of the control example.

[0119] 1: The dough did not come together easily compared to the control example and had poor secondary processability.

[0120] Texture of Noodles:

[0121] 5: Very good texture, with higher resilience and chewiness than the control example (Comparative Example 4).

[0122] 4: Good texture, with higher resilience and chewiness than the control example.

[0123] 3: Somewhat good texture, with somewhat higher resilience and chewiness than the control example.

[0124] 2: Texture was comparable to that of the control example.

[0125] 1: Poor texture, with less resilience and chewiness than the control example.

[0126] Flavor of Noodles:

[0127] 5: Very good flavor, with no or very little acridness compared to the control example (Comparative Example 4).

[0128] 4: Good flavor, with less acridness than the control example.

[0129] 3: Somewhat good flavor, with somewhat less acridness than the control example.

[0130] 2: Flavor was comparable to that of the control example.

[0131] 1: Poor flavor, with stronger acridness than the control example.

TABLE-US-00001 TABLE 1 Compara- Compara- tive Ex- Exam- Exam- Exam- Exam- Exam- tive Ex- Exam- Exam- Exam- ample 1 ple 1 ple 2 ple 3 ple 4 ple 5 ample 2 ple 6 ple 7 ple 8 Wheat bran Type of wheat (color; ASW (white; medium-hard) WW (white; soft) composition hardness) Dietary fiber (mass %) 39.2 43.3 45.4 48.5 49.6 48.3 39.4 45.8 47.2 47.1 Glucide (mass %) 24.3 18.0 17.7 16.7 12.2 16.8 22.6 16.9 16.3 16.0 Arabinoxylan (mass %) 17.6 20.1 20.7 22.0 21.9 21.6 17.7 20.9 21.5 21.3 Alkylresorcinol (mass %) 0.24 0.25 0.29 0.33 0.35 0.31 0.24 0.27 0.32 0.32 Heat treatment Wet- Wet- Wet- Wet- Wet- Dry- Wet- Wet- Wet- Dry- heat heat heat heat heat heat heat heat heat heat Bread Secondary processability 2.3 3.8 4.5 4.8 5.0 4.3 1.8 3.3 3.5 3.2 production Flavor 3.5 3.8 4.7 4.9 4.9 3.8 3.2 3.9 3.8 3.1 evaluation Texture 2.4 3.7 4.4 4.6 4.8 4.4 1.7 3.4 3.6 3.3 Noodle Secondary processability 2.4 3.7 4.6 4.8 4.9 4.3 2.3 3.6 3.6 3.2 production Flavor 3.6 4.0 4.7 4.7 4.9 3.8 3.3 4.0 4.1 3.2 evaluation Texture 2.6 3.8 4.4 4.5 4.9 4.0 2.0 3.4 3.8 3.1 Com- Com- Com- Com- Com- Com- Com- Com- para- para- para- para- para- para- para- para- tive tive tive tive tive tive tive tive Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple 3 ple 9 ple 10 ple 11 ple 4 ple 5 ple 6 ple 7 ple 8 ple 9 ple 10 Wheat bran Type of wheat (color; PH (white; hard) Domestic wheat (red; ICW (red; hard) DNS (red; hard) composition hardness) medium-hard) Dietary fiber (mass %) 38.6 45.3 46.9 46.7 41.3 45.6 40.2 46.7 48.3 36.2 45.8 Glucide (mass %) 22.6 17.8 16.9 17.0 20.3 17.6 21.3 17.1 15.6 28.4 16.9 Arabinoxylan (mass %) 17.4 20.4 20.8 20.9 18.6 20.8 18.1 21.8 22.2 16.3 21.0 Alkylresorcinol (mass %) 0.24 0.26 0.28 0.30 0.24 0.30 0.22 0.32 0.33 0.22 0.26 Heat treatment Wet- Wet- Wet- Dry- Wet- Wet- Wet- Wet- Wet- Wet- Wet- heat heat heat heat heat heat heat heat heat heat heat Bread Secondary processability 2.1 3.6 3.8 3.3 2.0 2.6 1.4 2.3 2.4 1.5 2.4 production Flavor 3.4 4.3 4.4 3.6 2.0 2.2 1.2 1.4 1.4 1.3 1.4 evaluation Texture 2.2 3.8 3.8 3.4 2.0 2.5 1.6 2.2 2.5 1.4 2.3 Noodle Secondary processability 2.2 3.9 4.0 3.3 2.0 2.3 1.2 1.9 2.1 1.3 1.8 production Flavor 3.4 4.3 4.3 3.4 2.0 2.3 1.2 1.2 1.4 1.1 1.1 evaluation Texture 2.1 3.9 4.0 3.5 2.0 2.2 1.3 1.9 2.0 1.1 1.9

[0132] Table 1 shows that, by using the wheat bran compositions that contain a white wheat as a raw material and have a dietary fiber content and a glucide content within a predetermined range, it is possible to achieve excellent secondary processability and to produce processed foods having excellent appearance, flavor and texture. Particularly, Examples 1 to 4 show that, by using the wheat bran compositions that contain a white medium-hard wheat as a raw material, have a dietary fiber content and a glucide content within a preferable range, and have been subjected to a wet-heat treatment, it is possible to achieve excellent secondary processability and to produce processed foods having even better appearance, flavor and texture.

INDUSTRIAL APPLICABILITY

[0133] The present invention provides a wheat bran composition that has excellent secondary processing suitability and that can be processed into secondary processed products having excellent appearance, flavor and texture, and also a method for producing the wheat bran composition.