Roasted wheat bran processed products

Abstract

To provide a novel technique for bringing out the tastiness of wheat bran.SOLUTION: A roasted wheat bran processed product contains oil and fat of more than 15 mass% with a moisture content of less than 5.7 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a roasted wheat bran processed product obtained by roasting a mixture containing fats and oils and wheat bran. [Background technology]

[0002] With the recent rise in health consciousness, interest in wheat bran (also known as "wheat bran") has been growing. Wheat bran is rich in vitamins, minerals, insoluble dietary fiber, and other ingredients, and has great potential as a health food ingredient. As a result, the development of processed products and foods using wheat bran has been progressing and reported.

[0003] Patent Document 1 discloses a method for producing a processed dietary fiber-containing material product, in which a mixture of 100 parts by mass of a dietary fiber-containing material such as wheat bran and 0.01 to 5.0 parts by mass of fats and oils is heat-treated.

[0004] Patent Document 2 discloses a method for producing a wheat bran material, which comprises adding and mixing 130 to 400 parts by mass of water and 2 parts by mass or more of fat or oil per 100 parts by mass of roasted wheat bran.

[0005] Patent Document 3 discloses that a flour composition (bran composition) was obtained by adding 35 parts by mass of soybean oil, which is a liquid oil at room temperature (room temperature 25°C), to 100 parts by mass of wheat bran, stirring and mixing, and then leaving the mixture at room temperature 20°C for 1 hour (aging process).

[0006] Patent Document 4 discloses that 10 g of heated and melted margarine was mixed with 100 g of ground wheat bran and stirred to produce margarine-coated bran.

[0007] Patent Document 5 discloses a method for improving the flavor and texture of bran and germ components, which comprises heating bran and germ components having a moisture content of about 5% to about 25% by weight to a temperature of about 141°C to about 210°C, reducing the moisture content by about 30% to about 75% by weight, and obtaining a dried bran component having a moisture content of about 1.5% to about 10% by weight.

[0008] Patent Document 6 discloses a method for producing a wheat bran processed product, which comprises heating 100 parts by mass of wheat bran in the presence of 100 to 300 parts by mass of water at 60 to 150°C.

[0009] On the other hand, wheat bran has a distinctive unpleasant odor, which makes it difficult to use as a food ingredient, preventing its application from being expanded. Therefore, in this field, there is a strong demand for methods to improve the flavor of wheat bran, and various studies have been conducted so far (e.g., Patent Documents 1, 2, 4-6, etc.). However, even wheat bran obtained using conventional improvement techniques sometimes lacks a sufficient palatability. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 2018-201380 [Patent Document 2] Japanese Patent Application Publication No. 2018-088872 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-133952 [Patent Document 4] Japanese Patent Application Publication No. 11-75746 [Patent Document 5] Special publication 2016-501556 [Patent Document 6] JP 2018-186840 A Summary of the Invention [Problem to be solved by the invention]

[0011] The present invention aims to provide a new method for bringing out the deliciousness of wheat bran. [Means for solving the problem]

[0012] As a result of intensive research to solve the above problems, the inventors have found that a roasted wheat bran processed product obtained by roasting wheat bran together with fats and oils, which has an oil content of more than 15% by mass and a moisture content of less than 5.7% by mass, has a nutty, fragrant aroma and rich flavor characteristic of wheat.

[0013] The present invention is based on these new findings and includes the following inventions. [1] A roasted wheat bran processed product having an oil content of more than 15% by mass and a moisture content of less than 5.7% by mass. [2] A roasted wheat bran processed product according to [1], in which, when 1 mL of a 1 ppm 4-methylthiazole solution is added to 1 g of the roasted wheat bran processed product as an internal standard and the result is measured by GC-MS, the peak area ratio of 1H-pyrrole-2-carboxaldehyde to 4-methylthiazole (1H-pyrrole-2-carboxaldehyde / 4-methylthiazole ratio) is greater than 0.0004. [3] A roasted wheat bran processed product according to [1] or [2], wherein the wheat bran further contains wheat germ. [4] A roasted wheat bran cooking composition comprising any one of the roasted wheat bran processed products of [1] to [3]. [5] A method for producing roasted wheat bran processed products, comprising a step of heat-treating a mixture of fats and oils and wheat bran under conditions in which the product temperature exceeds 120°C (roasting step). [6] The manufacturing method of [5], wherein the mass ratio of fats and oils to wheat bran (fat: wheat bran) in the mixture is from more than 15 to 60: less than 85 to 40 or more. [7] The method according to [5] or [6], wherein the roasting step comprises maintaining the product temperature at above 120°C for 5 to 120 minutes. [8] The method according to any one of [5] to [7], further comprising a step of cooling the mixture after the roasting step is completed. [9] The method according to any one of [5] to [8], wherein the mixture is a mixture of wheat bran and fats and oils preheated to a product temperature of 60°C or higher.

[10] The method according to any one of [5] to [9], wherein the wheat bran further contains wheat germ.

[11] The method according to any one of [5] to

[10] , wherein the moisture content of the mixture is less than 5.7% by mass by the roasting step. [Effects of the Invention]

[0014] According to the present invention, a new method for bringing out the deliciousness of wheat bran can be provided. [Brief explanation of the drawings]

[0015] [Figure 1] Figure 1 shows the results of gas chromatography-mass spectrometry analysis of the aroma component (1H-pyrrole-2-carboxaldehyde) in roasted wheat bran processed products obtained by roasting at 100°C, 110°C, 120°C, 130°C, and 140°C, as well as in wheat bran processed products that were not roasted (unheated). Each value represents the peak area ratio (average of n=3) between the aroma component and the added internal standard. DETAILED DESCRIPTION OF THE INVENTION

[0016] Wheat grains (seeds) can generally be divided into three parts: the endosperm, which contains the nutrients needed for germination and will become flour; the outer layer, the husk; and the germ, which will become the sprout in the future.

[0017] In the present invention, "wheat bran" refers to the "husk" which is the outer layer of wheat grains, and means wheat grains from which the endosperm and germ have been removed.

[0018] In the present invention, "wheat bran" may be defatted or non-defatted (whole fat) bran.

[0019] In the present invention, the form (size or particle size) of "wheat bran" is not particularly limited, and for example, flakes obtained in a normal wheat flour milling process, those that have been further subjected to a pulverization process, and mixtures thereof can be used. Wheat bran can be pulverized using a pulverizer such as a turbo mill, an impact mill, or a hammer mill. Furthermore, the pulverized wheat bran may be sieved or otherwise adjusted in size (or particle size). The form (size or particle size) of the wheat bran is not particularly limited and may be appropriately set depending on the usage and application of the roasted wheat bran processed product to be finally produced.

[0020] In the present invention, the "wheat bran" used may be one produced from wheat grains (seeds) according to a conventionally known general method, or a commercially available product (e.g., Wheat Bran M, Wheat Bran MP, Wheat Bran DF (Fresh Food Service Co., Ltd.)) may be used. Note that "wheat bran" produced according to a general method or commercially available is a dried product, and its moisture content is 0.5 to 11.0 parts by mass, for example, about 7.1 parts by mass, per 100 parts by mass.

[0021] In the present invention, "wheat bran" may contain wheat germ. The amount of wheat germ to be added is not particularly limited, but can be appropriately selected, for example, from the range of 0.5 to 50% by mass, preferably 5 to 40% by mass, relative to the wheat bran. Such wheat bran may be produced by mixing wheat bran produced from wheat grains and wheat germ in a predetermined ratio according to a conventionally known general method, or a commercially available product (e.g., Wheat Bran S, Wheat Bran P (Fresh Food Service Co., Ltd.), etc.) may be used.

[0022] In the present invention, "oils and fats" means edible animal and vegetable oils and fats (sometimes called edible oils). Examples of such oils and fats include vegetable oils (e.g., canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil, cacao oil, jojoba oil, palm kernel oil, Japan wax, candelilla wax, carnauba wax, etc.), animal oils and fats (e.g., beef tallow, lard, whale oil), and and hardened fats and oils such as hydrogenated fats and oils, fractionated fats and oils, and interesterified fats and oils; shortening, margarine, butter; waxes (e.g., candelilla wax, rice wax, carnauba wax, beeswax, sugarcane wax, paraffin wax, lanolin, squalene, squalane, microcrystalline wax, ceresin, ozokenite, etc.); saturated fatty acids (e.g., octanoic acid, lauric acid, etc.), unsaturated fatty acids (e.g., oleic acid, linoleic acid, etc.), monoacylglycerols (e.g., 1-monoolein, etc.), diacylglycerols (e.g., 1,2-diolein, etc.), triacylglycerols (e.g., triolein, etc.), phospholipids (e.g., lecithin, etc.), etc., but are not limited to these. The fat and oil are preferably vegetable fat and oil, and more preferably palm oil. Any of the fats and oils may be used alone or in combination.

[0023] The "roasted wheat bran processed product" of the present invention is a roasted processed product of a mixture containing wheat bran and fats and oils.

[0024] Roasting of a mixture containing wheat bran and fat can be carried out by a conventional method known in the art, for example, using a pan, a rotary roasting kiln, a fluidized bed roaster, etc. (This is not limited to these.) In the present invention, the roasting step is carried out at a temperature such that the product temperature of the mixture is above 120°C, for example, 122°C or higher, 125°C or higher, preferably 130°C or higher, more preferably 140°C or higher, and the upper limit of the roasting temperature is, for example, 169°C or lower, preferably 165°C or lower. Preferably, in the roasting step, the product temperature is maintained for 5 to 120 minutes, preferably 10 to 90 minutes, more preferably 30 to 80 minutes. If the roasting temperature and / or time conditions are outside the above ranges, roasting may be insufficient, and a satisfactory flavor may not be obtained. Furthermore, if the roasting temperature and / or time conditions are outside the above ranges, a burnt odor or burnt taste may be detected, and a satisfactory flavor may not be obtained. In the present invention, the product obtained by subjecting it to the above roasting conditions is referred to as a "roasted wheat bran processed product."

[0025] In the mixture, the amount of fat or oil is more than 15% by mass, preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 30% by mass or more. The upper limit of the amount of fat or oil is not particularly limited, but is 60% by mass or less, preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In addition, the amount of wheat bran in the mixture is less than 85% by mass, preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less. The lower limit of the amount of wheat bran is not particularly limited, but is 40% by mass or more, preferably 50% by mass or more, more preferably 55% by mass or more, and even more preferably 60% by mass or more. If the amount of fat or oil is 15% by mass or less, the fat or oil and the wheat bran may not be sufficiently mixed, and a burnt smell or taste may be detected after roasting, and a good flavor may not be obtained. In the mixture, the blending ratio of fats and oils to wheat bran (fat: wheat bran) is from more than 15 to 60: less than 85 to 40 or more, preferably 20-50:80-50, more preferably 25-45:75-55, and even more preferably 30-40:70-60 (mass ratio).

[0026] The moisture content of the mixture is not particularly limited, as long as it is within the moisture content range of the roasted wheat bran processed product described below after the roasting process. For example, the moisture content of the mixture can be less than 6% by mass (e.g., 5.9% by mass or less, or 5.8% by mass or less), preferably 5.7% by mass or less (e.g., 5.6% by mass or less, 5.5% by mass or less, or 5.4% by mass or less), more preferably 5.3% by mass or less, even more preferably 5% by mass or less, for example, 4.3% by mass or less, 3.6% by mass or less. Generally, wheat germ contains less moisture than wheat bran. Therefore, when wheat bran containing wheat germ is used, the moisture content of the mixture can be reduced compared to wheat bran alone (e.g., moisture content less than 2.8% by mass, preferably 2.6% by mass or less, more preferably 2.5% by mass or less, even more preferably 2.3% by mass or less (e.g., 2% by mass or less, 1.7% by mass or less)).

[0027] In preparing the mixture, it is preferable to mix wheat bran with oils and fats that have been heated in advance to a temperature of 60° C. or higher, preferably 80° C. or higher. The upper limit of the temperature of the heated oils and fats is not particularly limited, but can be, for example, 110° C. or lower, preferably 100° C. or lower. Mixing wheat bran with oils and fats that have been heated in advance to a temperature of 100° C. or higher improves mixing efficiency.

[0028] After the completion of the roasting step, the mixture is cooled to room temperature, thereby obtaining the "roasted wheat bran processed product" of the present invention. The step of cooling the mixture is preferably performed by rapidly lowering the product temperature by cooling the mixture. The mixture can be cooled by a conventional method known in the art, for example, using a refrigerator, freezer, air-blast tunnel freezer, spiral freezer, wagon freezer, quick freezer, or brine-type flexible freezer (but not limited to these). The cooling step can be performed by rapidly lowering the product temperature of the mixture to 130°C or below, preferably 100°C or below, and more preferably 70°C or below, within 30 minutes, preferably 15 minutes, after the completion of the roasting step. By cooling the mixture and rapidly lowering the product temperature, loss of aroma components can be suppressed, and a roasted wheat bran processed product with a good flavor can be obtained.

[0029] The fat and oil content in the "roasted wheat bran processed product" of the present invention is more than 15% by mass, preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 30% by mass or more. The upper limit of the fat and oil content is not particularly limited, but is 60% by mass or less, preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. If the fat and oil content is 15% by mass or less, the fat and oil may not be sufficiently mixed with the wheat bran, and a burnt smell or burnt taste may be detected, resulting in an unsatisfactory flavor. In the "roasted wheat bran processed product" of the present invention, the fat and oil content is more than 15% by mass and 60% by mass or less, preferably 20% by mass or more and 50% by mass or less, more preferably 25% by mass or more and 45% by mass or less, and even more preferably 30% by mass or more and 40% by mass or less. The fat and oil contained in the "roasted wheat bran processed product" of the present invention may include not only the fats and oils described above, but also lipids derived from wheat bran or wheat germ (if wheat germ is included).

[0030] The moisture content of the "roasted wheat bran processed product" of the present invention is less than 5.7% by mass (for example, 5.6% by mass or less, or 5.5% by mass or less), preferably 5.4% by mass or less (for example, 5.3% by mass or less, 5.2% by mass or less, or 5.1% by mass or less), more preferably 5% by mass or less, even more preferably 4.7% by mass or less, for example, 4% by mass or less, 3.5% by mass or less, 3.3% by mass or less, 3% by mass or less, 2.5% by mass or less, 2% by mass or less, 1.5% by mass or less, 1% by mass or less. The lower limit of the moisture content is not particularly limited, but is greater than 0% by mass, for example, 0.5% by mass or more. If the moisture content is 5.7% by mass or more, the fat and oil and wheat bran may not be sufficiently mixed, and a good flavor may not be obtained. In the "roasted wheat bran processed product" of the present invention, the moisture content is more than 0% and less than 5.7% by mass, preferably more than 0% and 5.4% by mass or less, more preferably more than 0% and 5% by mass or less, and even more preferably more than 0% and 4.7% by mass or less. Generally, wheat germ contains less moisture than wheat bran. Therefore, when wheat bran containing wheat germ is used, the moisture content of the "roasted wheat bran processed product" can be reduced compared to wheat bran alone (for example, the moisture content is more than 0% and less than 2.5% by mass, preferably more than 0% and 2.3% by mass or less, more preferably more than 0% and 2.2% by mass or less, and even more preferably more than 0% and 2% by mass or less). In the "roasted wheat bran processed product" of the present invention, the moisture content may include not only moisture derived from wheat bran but also moisture derived from fats and oils and wheat germ (if wheat germ is included).

[0031] The "roasted wheat bran processed product" of the present invention is characterized by containing aroma components whose content is increased due to the roasting process described above. Such aroma components include, but are not limited to, 1H-pyrrole-2-carboxaldehyde. The increased content of these aroma components can contribute to the good flavor of the roasted wheat bran processed product after the roasting process.

[0032] The quantity of aroma components in roasted wheat bran processed products can be determined using gas chromatography-mass spectrometry (hereinafter referred to as "GC-MS") analysis. GC-MS analysis can be performed using conventionally known techniques. In particular, the sample preparation method and measurement conditions specifically described in the Examples below, using "4-methylthiazole" as an internal standard, are particularly suitable.

[0033] In the roasted wheat bran processed product of the present invention, the content of aroma components can be expressed as the peak area ratio between the aroma components and the internal standard substance ("aroma components / internal standard substance ratio") when a predetermined amount of an internal standard substance is added to a predetermined amount of roasted wheat bran processed product and measured by GC-MS.

[0034] The content of 1H-pyrrole-2-carboxaldehyde in the roasted wheat bran processed product of the present invention is measured by GC-MS using 1 mL of 1 ppm 4-methylthiazole solution as an internal standard added to 1 g of the roasted wheat bran processed product. The peak area ratio of 1H-pyrrole-2-carboxaldehyde to 4-methylthiazole (hereinafter referred to as the "1H-pyrrole-2-carboxaldehyde / 4-methylthiazole ratio") is greater than 0.0004, preferably 0.0005 or more, more preferably 0.0007 or more, even more preferably 0.001 or more, and even more preferably 0.002 or more (e.g., 0.0025 or more). If the 1H-pyrrole-2-carboxaldehyde / 4-methylthiazole ratio is 0.0004 or less, the roasting may be insufficient, and the desired flavor may not be fully obtained. The upper limit of the 1H-pyrrole-2-carboxaldehyde / 4-methylthiazole ratio is not particularly limited, but is, for example, 0.1 or less, 0.01 or less, 0.008 or less, 0.006 or less, or 0.005 or less. The 1H-pyrrole-2-carboxaldehyde / 4-methylthiazole ratio in the roasted wheat bran processed product of the present invention is more than 0.0004 and 0.1 or less, preferably 0.0005 or more and 0.01 or less, more preferably 0.0007 or more and 0.008 or less, even more preferably 0.001 or more and 0.006 or less, and still more preferably 0.002 or more and 0.005 or less.

[0035] The "roasted wheat bran processed product" of the present invention can be in any form, such as block, flake, powder, granule, paste, etc. The "roasted wheat bran processed product" of the present invention can contain excipients, lubricants, binders, disintegrants, etc., which are commonly used in the production of foods and beverages, as needed, and can be manufactured into a desired form.

[0036] Examples of "excipients" include lactose, sucrose, D-mannitol, D-sorbitol, starch, pregelatinized starch, dextrin, glucose, corn starch, crystalline cellulose, low-substituted hydroxypropyl cellulose, sodium carboxymethylcellulose, gum arabic, pullulan, light anhydrous silicic acid, synthetic aluminum silicate, magnesium aluminometasilicate, and the like.

[0037] Examples of "lubricants" include sugar esters such as sucrose fatty acid esters and glycerin fatty acid esters, calcium stearate, magnesium stearate, stearic acid, stearyl alcohol, hardened oils such as powdered vegetable oils and fats, waxes such as white beeswax, talc, silicic acid, silicon, etc.

[0038] Examples of "binders" include pregelatinized starch, sucrose, gelatin, gum arabic, methylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, crystalline cellulose, sucrose, D-mannitol, trehalose, dextrin, pullulan, hydroxypropyl cellulose, hydroxypropylmethylcellulose, polyvinylpyrrolidone, etc.

[0039] Examples of "disintegrants" include lactose, sucrose, starch, carboxymethylcellulose, carboxymethylcellulose calcium, croscarmellose sodium, carboxymethylstarch sodium, light anhydrous silicic acid, and low-substituted hydroxypropylcellulose.

[0040] The obtained roasted wheat bran processed product can be filled and sealed in an appropriate container, and after being subjected to heat sterilization or other treatment, can be provided.

[0041] The "roasted wheat bran processed product" of the present invention has a nutty, fragrant, wheat-like aroma and a rich flavor, and has a favorable wheat flavor that is enhanced compared to ordinary wheat bran. By using the "roasted wheat bran processed product" of the present invention in the production of food, the favorable flavor can be imparted to the food.

[0042] The "roasted wheat bran processed product" of the present invention can be provided and used in the form of a cooking composition by including one or more ingredients commonly used in the production of food and beverages, such as fats and oils, excipients, lubricants, binders, disintegrants, starch raw materials and their hydrolyzates, thickening polysaccharides, spices, and seasonings.

[0043] The "oils and fats," "excipients," "lubricants," "binders," and "disintegrants" that can be used in the cooking composition containing the roasted wheat bran processed product of the present invention (hereinafter, sometimes referred to as the "roasted wheat bran cooking composition") include those defined above.

[0044] Examples of "starch raw materials" include, but are not limited to, starches (wheat starch, corn starch, rice starch, tapioca starch, potato starch, sweet potato starch, kudzu starch, modified starch, etc.), grain flours (wheat flour, corn flour, rye flour, rice flour, foxtail millet flour, millet flour, adlay flour, barnyard millet flour, buckwheat flour, etc.), and examples of "decomposition products of starch raw materials" include, but are not limited to, dextrin, maltodextrin, cyclodextrin, reduced dextrin, reduced maltodextrin, porous dextrin, etc.

[0045] Examples of "thickening polysaccharides" include, but are not limited to, xanthan gum, gellan gum, guar gum, carrageenan, tamarind seed gum, gum arabic, locust bean gum, and welan gum.

[0046] Examples of "spices" include, but are not limited to, pepper, chili pepper, cumin, coriander, curry powder, thyme, sage, turmeric, cloves, fenugreek, garlic powder, caraway, mustard, paprika, and the like.

[0047] Examples of "seasonings" include, but are not limited to, sugar, salt, umami seasonings, acidulants, yeast extract, soy sauce, vegetable bouillon, meat extract, dairy products (butter, milk powder, fresh cream, creaming powder, etc.), amino acids, etc.

[0048] The "cooking composition containing roasted wheat bran processed products" of the present invention may further contain, as necessary, diluents, stabilizers, isotonicity agents, pH adjusters, buffers, humectants, solubilizers, suspending agents, colorants, flavorings, odorants, fragrances, antioxidants, and the like that are commonly used in the production of foods and beverages.

[0049] The "cooking composition containing roasted wheat bran processed products" of the present invention can be produced in any desired form (e.g., block, flake, powder, granule, paste, etc.) according to the mode of use and application, using a method commonly used in the production of foods and beverages.

[0050] In one embodiment, the "cooking composition containing roasted wheat bran processed product" of the present invention can be used as a seasoning composition such as a "roux." A "roux" refers to a cooking ingredient used in cooking curry, beef stew, cream stew, hayashi rice sauce, hash brown, soup curry, soup, and various other sauces.

[0051] In another embodiment, the "cooking composition containing a roasted wheat bran processed product" of the present invention can be used as an ingredient composition for producing flour foods. "Flour foods" refers to foods obtained by heating and cooking "dough," "batter," or the like, which is made by adding water to wheat flour. Examples include, but are not limited to, breads, cakes (pound cake, sponge cake, pancake, etc.), baked goods (cookies, sables, biscuits, crackers, etc.), noodles (udon, Chinese noodles, pasta (macaroni, spaghetti, etc.), skins and coatings (gyoza wrappers, shumai wrappers, spring roll wrappers, Chinese bun wrappers, tempura coating, cutlet coating, etc.), and edible containers (soft-serve ice cream cones, monaka wrappers, wafers, etc.). The "cooking composition containing a roasted wheat bran processed product" of the present invention can be used as one of the ingredients when preparing the "dough," "batter," or the like of these foods.

[0052] The "cooking composition containing a roasted wheat bran processed product" of the present invention can be produced by mixing and stirring the "roasted wheat bran processed product" of the present invention with the other ingredients described above. All of the ingredients may be mixed and stirred together, or the ingredients may be added separately or in any combination sequentially (in any order) and mixed and stirred. The resulting "cooking composition containing a roasted wheat bran processed product" can be filled and sealed in a suitable container, subjected to heat sterilization or other treatment, and then served.

[0053] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples. [Example]

[0054] 1. Preparation of processed products (1) Preparation method Palm oil was used as the fat and oil and was preheated to a product temperature of 150°C before use in the following preparation.

[0055] Wheat bran, wheat germ, and a mixture of wheat bran and wheat germ (hereinafter referred to as "mix") were "Wheat Bran MP," "Hygie SP," and "Wheat Bran MP" (Fresh Food Service Co., Ltd.), respectively.

[0056] Oils and fats were mixed with wheat bran, wheat germ, or a mix in the proportions shown in Tables 1, 2, and 3 below, and the mixture was placed in a saucepan and heated over an open flame with stirring until the product temperature reached 150°C. After the product temperature reached 150°C, the mixture was maintained at that temperature for 40 to 60 minutes (roasting process). After the heat treatment, the mixture was cooled to a temperature of 130°C or below within 30 minutes using indirect water cooling, and then cooled to room temperature to obtain roasted wheat bran processed products, roasted wheat germ processed products, and roasted wheat mix processed products with various proportions.

[0057] Tables 1, 2, and 3 also show the moisture content derived from wheat bran, wheat germ, and wheat mix before and after the roasting process.

[0058] [Table 1]

[0059] [Table 2]

[0060] [Table 3]

[0061] (2) Evaluation method The resulting processed products were evaluated by six trained panelists for their blending quality, viscosity, and aroma. Each of the resulting processed products was boiled in hot water, eaten, and their flavor was evaluated.

[0062] (3) Evaluation results The evaluation results are shown in Tables 4, 5 and 6 below.

[0063] [Table 4]

[0064] [Table 5]

[0065] [Table 6]

[0066] These results confirmed that processed wheat bran products with a specified moisture content obtained by blending fats and oils in an amount of more than 15% by mass, more specifically 20% by mass or more, and subjecting them to a roasting process have a good flavor.

[0067] 2. Measurement of aroma components In order to evaluate the effect of heat treatment in the roasting process on aroma and flavor, the aroma component values ​​of various processed products were measured.

[0068] (1) Preparation of internal standard solution 4-Methylthiazole was used as an internal standard substance, and a 1 ppm 4-methylthiazole solution was prepared as an internal standard solution.

[0069] (2) Sample preparation Various roasted wheat bran processed products were prepared in the same manner as in Example 1, except that the heating temperature during the roasting process was 100°C, 110°C, 120°C, 130°C, or 140°C. 1 g of each processed product was weighed into an SPME vial. 1 mL of 1 ppm 4-methylthiazole solution was added, mixed, sealed with a cap, and subjected to SPME-GCMS analysis. Similarly, a wheat bran processed product that had not been subjected to the roasting process (unheated) was prepared by mixing palm oil and wheat bran in a 50:50 (by mass) ratio and subjected to solid-phase microextraction (SPME)-GCMS analysis.

[0070] (3)SPME-GCMS analysis conditions For the analysis, a Thermo Fisher Scientific GCMS (TRACE1310 Gas Chromatograph, QExactive GC-Orbitrap MS) was used. RESTEK's Restek PAL SPME Arrow 120µm Carbon Wide Range (WR) / PDMS was used for the SPME. The fiber was exposed to 60°C for 15 minutes in a sealed vial to adsorb volatile components, and then injected into the GCMS. The GCMS conditions are as follows:

[0071] Column used: Thermo Fisher Scientific TG-WAXMS (60 m x 0.25 mm, 0.25 μm) Column heating conditions: (i) Start heating from 40°C → (ii) Heat at 10°C / min for 7 minutes and then heat to 110°C → (iii) Heat at 2°C / min for 35 minutes and then heat to 180°C → (iv) Heat at 30°C / min for 2.17 minutes, then heat to 245°C and hold for 8.8 minutes (52.97 minutes have passed since the start of the heating).

[0072] (4) Calculation method of peak area ratio The ion chromatograms of the representative MS fragments of 1H-pyrrole-2-carboxaldehyde (m / z 94.0288, retention time 45.2 min) and 4-methylthiazole (m / z 99.0137, retention time 14.0 min) were extracted, and their peak areas were calculated. The peak area ratio was calculated using the following formula: Peak area ratio = (peak area of ​​1H-pyrrole-2-carboxaldehyde) / (peak area of ​​4-methylthiazole)

[0073] (5) Results The measurement results for each aroma component of 1H-pyrrole-2-carboxaldehyde in each sample are shown in Figure 1. Each value indicates the peak area ratio (average value of n=3) between each aroma component and 4-methylthiazole.

[0074] The 1H-pyrrole-2-carboxaldehyde / 4-methylthiazole ratios of the roasted wheat bran processed products heated at 130°C and 140°C were 0.0011 and 0.0025, respectively, which were significantly higher than the ratios of 0.0002 and 0.0004 for the unheated wheat bran processed products and the roasted wheat bran processed products heated at 120°C.

[0075] These results confirmed that the amount of the aroma component 1H-pyrrole-2-carboxaldehyde increases in roasted wheat bran processed products obtained by the roasting process. Similar results were also confirmed in roasted wheat mix processed products containing roasted wheat bran.

Claims

1. A roasted wheat bran processed product consisting of wheat bran and fats and oils, with an oil content of more than 15% by mass and a moisture content of less than 5.7% by mass, wherein when 1 mL of a 1 ppm 4-methylthiazole solution is added to 1 g of said roasted wheat bran processed product as an internal standard substance and the result is measured by GC-MS, the peak area ratio of 1H-pyrrole-2-carboxaldehyde to 4-methylthiazole (1H-pyrrole-2-carboxaldehyde / 4-methylthiazole ratio) is more than 0.0004.

2. The roasted wheat bran processed product according to claim 1, wherein the wheat bran further contains wheat germ.

3. A roasted wheat bran cooking composition comprising the roasted wheat bran processed product according to claim 1 or 2.

4. A method for producing a roasted wheat bran processed product, comprising a step of heat-treating a mixture of fats and oils and wheat bran under conditions in which the product temperature exceeds 120°C (roasting step), wherein the mass ratio of fats and oils to wheat bran in the mixture (fat:wheat bran) is greater than 15 and less than 60:less than 85 and less than 40.

5. The production method according to claim 4, wherein the roasting step comprises maintaining the product temperature at above 120 ° C. for 5 to 120 minutes.

6. The method according to claim 4 or 5, further comprising a step of cooling the mixture after the roasting step.

7. The manufacturing method according to any one of claims 4 to 6, wherein the mixture is a mixture of wheat bran and fats and oils preheated to a product temperature of 60 ° C. or higher.

8. The method according to any one of claims 4 to 7, wherein the wheat bran further contains wheat germ.

9. The method according to any one of claims 4 to 8, wherein the moisture content of the mixture is less than 5.7% by mass by the roasting step.

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