Roasted wheat germ processed products

Abstract

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

Description

[Technical Field]

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

[0002] With the recent rise in health consciousness, interest in wheat germ has been growing. Wheat germ is rich in vitamins, minerals, and other ingredients, and has great potential as a health food ingredient.

[0003] However, wheat germ has a distinctive unpleasant odor, making it difficult to use as a food ingredient, and few processed foods or foods using wheat germ have been commercialized. Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a new method for bringing out the deliciousness of wheat germ. [Means for solving the problem]

[0005] As a result of intensive research to solve the above problems, the present inventors have found that a roasted wheat germ processed product obtained by roasting wheat germ together with fats and oils and having an oil content of more than 15 mass % has a nutty, fragrant aroma and rich flavor characteristic of wheat.

[0006] The present invention is based on these new findings and includes the following inventions. [1] A roasted wheat germ processed product having an oil content of more than 15% by mass. [2] The roasted wheat germ processed product of [1], in which, when 1 mL of a 1 ppm 4-methylthiazole solution is added to 1 g of the roasted wheat germ processed product as an internal standard and the resultant product is measured by GC-MS, the peak area ratio of 2,5-dimethyl-3-(1-methylpropyl)pyrazine to 4-methylthiazole (2,5-dimethyl-3-(1-methylpropyl)pyrazine / 4-methylthiazole ratio) is 0.000009 or more. [3] A roasted wheat germ product according to [1] or [2], wherein the wheat germ further contains wheat bran. [4] A composition for cooking with roasted wheat germ, comprising any one of the roasted wheat germ processed products according to [1] to [3]. [5] A method for producing roasted wheat germ processed products, comprising a step of heat-treating a mixture of fats and oils and wheat germ under conditions in which the product temperature exceeds 130°C (roasting step). [6] The mass ratio of fats and oils to wheat germ in the mixture (fat and oil: wheat germ) is More than 15 to 85 or less: A manufacturing method of [5], in which the ratio is less than 85 to 15 or more. [7] The method according to [5] or [6], wherein the roasting step comprises maintaining the product temperature at above 130°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 germ 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 germ further contains wheat bran. [Effects of the Invention]

[0007] According to the present invention, a new method for bringing out the deliciousness of wheat germ can be provided. [Brief explanation of the drawings]

[0008] [Figure 1]Figure 1 shows the results of gas chromatography-mass spectrometry analysis of the aroma component (2,5-dimethyl-3-(1-methylpropyl)pyrazine) in roasted wheat germ processed products obtained by roasting at 100°C, 110°C, 120°C, 130°C, and 140°C. 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

[0009] 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 (also called wheat bran or wheat bran); and the germ, which will become the sprout in the future.

[0010] In the present invention, "wheat germ" refers to the "germ" that will become the sprout in the future, and refers to the wheat kernel from which the endosperm and outer skin have been removed.

[0011] In the present invention, the "wheat germ" may be defatted or non-defatted (whole fat).

[0012] In the present invention, the form (size or particle size) of "wheat germ" is not particularly limited, and examples thereof include flakes obtained in a normal wheat flour milling process, those that have been further subjected to a pulverization process, and mixtures thereof. Wheat germ can be pulverized using a pulverizer such as a turbo mill, an impact mill, or a hammer mill. The pulverized wheat germ may also be sieved to adjust its size (or particle size). The form (size or particle size) of the wheat germ is not particularly limited and may be appropriately determined depending on the usage and application of the roasted wheat germ processed product to be finally produced.

[0013] In the present invention, the "wheat germ" used may be one produced from wheat grains (seeds) according to a conventionally known general method, or a commercially available product (e.g., Hygy A, Hygy SP, Hygy WD, Hygy C, Hygy B (Fresh Food Service Co., Ltd.)) may be used. Note that "wheat germ" produced according to a general method or commercially available is a dried product, and its moisture content is 0.5 to 5.0 parts by mass, for example, about 2.7 parts by mass, per 100 parts by mass.

[0014] In the present invention, the "wheat germ" may contain wheat bran. The amount of wheat bran to be added is not particularly limited, but may 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 germ. Such wheat germ may be prepared by mixing wheat germ, which has been prepared from wheat grains, with wheat bran in a predetermined ratio according to a conventionally known general method, or may be a commercially available product (e.g., Wheat Bran S, Wheat Bran P (Fresh Food Service Co., Ltd.), etc.).

[0015] 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), etc. 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.), and phospholipids (e.g., lecithin, 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 different fats and oils may be used in combination.

[0016] The "roasted wheat germ processed product" of the present invention is a roasted processed product of a mixture containing wheat germ and fats and oils.

[0017] Roasting of a mixture containing wheat germ and fat or oil 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 higher than 130°C, for example, 132°C or higher, 135°C or higher, preferably 138°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 germ processed product."

[0018] In the mixture, the amount of fat or oil is more than 15% by mass, preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and even more preferably 50% by mass or more. The upper limit of the amount of fat or oil is not particularly limited, but is 85% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. In addition, the amount of wheat germ in the mixture is less than 85% by mass, preferably 80% by mass or less, more preferably 70% by mass or less, even more preferably 60% by mass or less, and even more preferably 50% by mass or less. The lower limit of the amount of wheat germ in the mixture is not particularly limited, but is 15% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more. If the amount of fat or oil is 15% by mass or less, the fat or oil and wheat germ may not be sufficiently mixed, and a burnt smell or taste may be detected after roasting, resulting in an unsatisfactory flavor. In the mixture, the blending ratio of fats and oils to wheat germ (fat: wheat germ) is greater than 15 and less than 85: less than 85 and greater than 15, preferably 20-50:80-50, more preferably 25-45:75-55, and even more preferably 30-40:70-60 (mass ratio).

[0019] The moisture content of the mixture is not particularly limited, as long as it is within the moisture content range of the roasted wheat germ processed product described below after the roasting process. For example, the moisture content of the mixture can be less than 2.3% by mass, preferably 2.2% by mass or less (e.g., 2.1% by mass or less), more preferably 2% by mass or less, even more preferably 1.9% by mass or less, for example, 1.6% by mass or less, 1.4% by mass or less. Since wheat bran generally contains a higher moisture content than wheat germ, using wheat germ containing wheat bran can sometimes increase the moisture content of the mixture compared to wheat germ 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)).

[0020] In preparing the mixture, it is preferable to mix wheat germ 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 product 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 germ with oils and fats that have been heated in advance to a temperature of 100° C. or higher improves stirring efficiency.

[0021] After the completion of the roasting step, the mixture is cooled to room temperature, thereby obtaining the "roasted wheat germ processed product" of the present invention. The step of cooling the mixture preferably involves 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. Cooling the mixture and rapidly lowering the product temperature can suppress the loss of aroma components, resulting in a roasted wheat germ processed product with a good flavor.

[0022] The fat / oil content in the "roasted wheat germ processed product" of the present invention is more than 15% by mass, preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and even more preferably 50% by mass or more. The upper limit of the fat / oil content is not particularly limited, but is 85% by mass or less, preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less. If the fat / oil content is 15% by mass or less, the fat / oil and wheat germ may not be sufficiently mixed, and a burnt smell or taste may be detected, resulting in an unsatisfactory flavor. In the "roasted wheat germ processed product" of the present invention, the fat / oil content is more than 15% by mass and 85% by mass or less, preferably 20% by mass or more and 80% by mass or less, more preferably 30% by mass or more and 70% by mass or less, even more preferably 40% by mass or more and 60% by mass or less, and even more preferably 50% by mass or more and 60% by mass or less. The fats and oils contained in the "roasted wheat germ processed product" of the present invention may include not only the fats and oils mentioned above, but also lipids derived from wheat germ or wheat bran (when wheat bran is contained).

[0023] The moisture content of the "roasted wheat germ processed product" of the present invention is less than 2% by mass, preferably 1.9% by mass or less (e.g., 1.8% by mass or less), more preferably 1.7% by mass or less, even more preferably 1.6% by mass or less, for example, 1.5% by mass or less, 1.4% by mass or less, 1.3% by mass or less, 1.2% by mass or less, 1.1% by mass or less, or 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 2% by mass or more, the oil and the wheat germ may not be sufficiently mixed, and a good flavor may not be obtained. In the "roasted wheat germ processed product" of the present invention, the moisture content is greater than 0% by mass and less than 2% by mass, preferably greater than 0% by mass and less than 1.9% by mass, more preferably greater than 0% by mass and less than 1.7% by mass, even more preferably greater than 0% by mass and less than 1.6% by mass, even more preferably greater than 0% by mass and less than 1.3% by mass, and particularly preferably greater than 0% by mass and less than 1% by mass. Generally, wheat bran contains a higher moisture content than wheat germ, and therefore, when wheat germ containing wheat bran is used, the moisture content of the "roasted wheat germ processed product" can sometimes be made higher than when wheat germ alone is used (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 germ processed product" of the present invention, the moisture content may include not only the moisture derived from the wheat germ, but also the moisture derived from fats and oils and wheat bran (if wheat bran is included).

[0024] The "roasted wheat germ 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, 2,5-dimethyl-3-(1-methylpropyl)pyrazine. The increased content of these aroma components contributes to the good flavor of the roasted wheat germ processed product after the roasting process.

[0025] The quantity of aroma components in roasted wheat germ 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, GC-MS analysis can be suitably performed using "4-methylthiazole" as an internal standard, using the sample preparation method and measurement conditions specifically described in the Examples below.

[0026] The content of aroma components in the roasted wheat germ processed product of the present invention can be expressed as the peak area ratio between the aroma components and the internal standard ("aroma components / internal standard ratio") when a predetermined amount of the roasted wheat germ processed product is added to a predetermined amount of the internal standard and the result is measured by GC-MS.

[0027] The content of 2,5-dimethyl-3-(1-methylpropyl)pyrazine in the roasted wheat germ processed product of the present invention is such that, when 1 mL of a 1 ppm 4-methylthiazole solution is added to 1 g of the roasted wheat germ processed product as an internal standard and measured by GC-MS, the peak area ratio of 2,5-dimethyl-3-(1-methylpropyl)pyrazine to 4-methylthiazole (hereinafter referred to as the "2,5-dimethyl-3-(1-methylpropyl)pyrazine / 4-methylthiazole ratio") is 0.000009 or more, preferably 0.00001 or more, and more preferably 0.00002 or more. If the 2,5-dimethyl-3-(1-methylpropyl)pyrazine / 4-methylthiazole ratio is less than 0.000009, roasting may be insufficient, and the desired flavor may not be fully achieved. The upper limit of the 2,5-dimethyl-3-(1-methylpropyl)pyrazine / 4-methylthiazole ratio is not particularly limited, but is, for example, 0.0025 or less, 0.002 or less, or 0.001 or less. The 2,5-dimethyl-3-(1-methylpropyl)pyrazine / 4-methylthiazole ratio in the roasted wheat germ processed product of the present invention is 0.000009 or more and 0.0025 or less, preferably 0.00001 or more and 0.002 or less, and more preferably 0.00002 or more and 0.001 or less.

[0028] The "roasted wheat germ processed product" of the present invention can be in any form, such as block, flake, powder, granule, paste, etc. The "roasted wheat germ 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] Examples of the "disintegrant" include lactose, sucrose, starch, carboxymethylcellulose, carboxymethylcellulose calcium, croscarmellose sodium, carboxymethylstarch sodium, light anhydrous silicic acid, and low-substituted hydroxypropylcellulose.

[0033] The obtained roasted wheat germ processed product can be filled and sealed in a suitable container, and after being subjected to a heat sterilization treatment or the like, can be served.

[0034] The "roasted wheat germ 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 germ. By using the "roasted wheat germ processed product" of the present invention in the production of food, the favorable flavor can be imparted to the food.

[0035] The "roasted wheat germ 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 foods and beverages, such as fats and oils, excipients, lubricants, binders, disintegrants, starch raw materials and their hydrolyzates, thickening polysaccharides, spices, and seasonings.

[0036] The "oils and fats," "excipients," "lubricants," "binders," and "disintegrants" that can be used in the cooking composition containing the roasted wheat germ processed product of the present invention (hereinafter, may be referred to as the "roasted wheat germ cooking composition") include those defined above.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] The "cooking composition containing a roasted wheat germ processed product" 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.

[0042] The "cooking composition containing roasted wheat germ 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.

[0043] In one embodiment, the "cooking composition containing roasted wheat germ processed products" of the present invention can be used as a seasoning composition such as a "roux." "Rou" 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.

[0044] In another embodiment, the "cooking composition containing a roasted wheat germ 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 prepared by adding water to wheat flour. Examples of such foods 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 germ 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.

[0045] The "cooking composition containing a roasted wheat germ processed product" of the present invention can be produced by mixing and stirring the "roasted wheat germ 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 germ processed product" can be filled and sealed in a suitable container, subjected to heat sterilization or other treatment, and then served.

[0046] 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]

[0047] 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.

[0048] 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.

[0049] 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 while 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 heating process, the mixture was cooled to a temperature of 130°C or below within 30 minutes, 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.

[0050] 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.

[0051] [Table 1]

[0052] [Table 2]

[0053] [Table 3]

[0054] (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 also boiled in hot water and eaten, and their flavor was evaluated.

[0055] (3) Evaluation results The evaluation results are shown in Tables 4, 5 and 6 below.

[0056] [Table 4]

[0057] [Table 5]

[0058] [Table 6]

[0059] These results confirmed that processed wheat germ products 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.

[0060] 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.

[0061] (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.

[0062] (2) Sample preparation The roasted wheat germ processed product (Example A) was prepared in the same manner as described above, except that the heating temperature in the roasting step was 100°C, 110°C, 120°C, 130°C, or 140°C. 1 g of the 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 solid-phase microextraction (SPME)-GCMS analysis.

[0063] (3)SPME-GCMS analysis conditions A Thermo Fisher Scientific GCMS (TRACE1310 Gas Chromatograph, QExactive GC-Orbitrap MS) was used for the analysis. 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:

[0064] 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).

[0065] (4) Calculation method for peak area ratio The ion chromatograms of the representative MS fragments of 2,5-dimethyl-3-(1-methylpropyl)pyrazine (m / z 164.1308, retention time 23.7 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 ​​2,5-dimethyl-3-(1-methylpropyl)pyrazine) / (peak area of ​​4-methylthiazole)

[0066] (5) Results The measurement results for 2,5-dimethyl-3-(1-methylpropyl)pyrazine 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.

[0067] The 2,5-dimethyl-3-(1-methylpropyl)pyrazine / 4-methylthiazole ratio of the roasted wheat germ processed product heated at 140°C was 0.0000229, which was a significantly high value.

[0068] These results confirmed that the amount of the aroma component 2,5-dimethyl-3-(1-methylpropyl)pyrazine increased in roasted wheat germ processed products obtained by roasting at a heating temperature of 140°C.

Claims

1. A roasted wheat germ processed product consisting of wheat germ and fats and oils, with an oil content of more than 15% by mass, wherein when 1 mL of a 1 ppm 4-methylthiazole solution is added to 1 g of said roasted wheat germ processed product as an internal standard substance and the resultant product is measured by GC-MS, the peak area ratio of 2,5-dimethyl-3-(1-methylpropyl)pyrazine to 4-methylthiazole (2,5-dimethyl-3-(1-methylpropyl)pyrazine / 4-methylthiazole ratio) is 0.000009 or more.

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

3. A composition for cooking with roasted wheat germ, comprising the roasted wheat germ processed product according to claim 1 or 2.

4. A method for producing a roasted wheat germ processed product, comprising a step of heat-treating a mixture of fats and oils and wheat germ under conditions in which the product temperature exceeds 130°C (roasting step), wherein the mass ratio of fats and oils to wheat germ in the mixture (fat:wheat germ) is greater than 15 and less than 85: less than 85 and greater than 15.

5. The production method according to claim 4, wherein the roasting step comprises maintaining the product temperature at above 130 ° C. for 5 to 60 minutes.

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

7. The production method according to any one of claims 4 to 6, wherein the mixture is a mixture of wheat germ 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 germ further contains wheat bran.

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