Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1995-02-23
1998-12-29
Tran, Lien
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 53, 426 54, 426 56, 426 60, 426 61, 426618, 426630, 426635, 426807, A23L 1211
Patent
active
058537791
DESCRIPTION:
BRIEF SUMMARY
This application is a 371 of PCT/JP94/00763, filed May 11. 1994.
TECHNICAL FIELD
The present invention relates to a product made from a grain as a starting material, a method for using the same and a process for preparing the same.
In the present invention, the term "grain" means soybean, rice, barley, wheat, oats, rye and corn, and defatted products or brans thereof, and the like, and the term "product made from a grain" means foods, livestock feeds, aquacultural feeds and the like which are made from the above-mentioned grain.
BACKGROUND ART
Products made from a grain as a starting material are generally in great demand, and a large variety of such products are provided.
Explanation will be made with respect to products made from soybean which is one of grains or a defatted soybean. In soybean and a defatted soybean, phytic acid is contained in an amount of about 1 to 2% by weight.
Phytic acid is residually present also in a product made from soybean and inhibits activities of a vitamin B complex contained in the product to prevent absorption of minerals and the like contained in the product.
Further descriptively, phytic acid is such a compound that myo-inositol has its all hydroxyl groups each bonded with a phosphoric acid group, and chelates with a nutritionally important trace metal element to form a hardly soluble compound. Accordingly, when a food with high phytic acid content is ingested by a human being or simple-stomached animal, normal intestinal absorption of such metals, for example, calcium, magnesium. iron, zinc and the like is prevented to cause various deficiencies.
It has further been found that phytic acid present in products including an isolated soybean protein prevents a monogasteric animal from metabolically utilizing zinc in a food. Further, phytic acid is known to have inhibitory activities on various digestive enzymes in a gastrointestinal digestive tract on which ions of minerals such as calcium act as activators and which include amylase, pepsin and tripsin. It is, therefore, desired to remove phytic acid from the product.
Accordingly, there have heretofore been proposed various methods for removing phytic acid from soybean or a defatted soybean.
The conventional methods are roughly categorized as (1) ultrafiltration methods, (2) ion exchange resin methods, (3) chemical methods, and (4) enzyme treatment methods.
DISCLOSURE OF INVENTION
In the above-mentioned ultrafiltration method, however, there is a problem that peptides deposit on the surface of a filtration membrane during operation to retard filtration rate, thereby leading to decreased efficiency.
In the ion exchange resin method which comprises treating a protein-containing liquid with an ion exchange resin, there are problems of complicated operation and poor yield of protein.
In the chemical method which comprises washing soybean or a defatted soybean with an acid or alcohol, there are problems that production operation is complicated and that disposal of a large amount of waste liquor is cost-consuming and troublesome.
In the enzyme treatment method as described in Japanese Patent Unexamined Publication No.27706/1989, an enzyme is used to lower a phytic acid content, and hence a starting material such as soybean is required to be reduced to a slurry or aqueous liquid, otherwise the enzyme cannot exhibit phytic acid hydrolyzing activities. In other words, there is a problem that an enzyme cannot catalytically act on soybean or the like in the form of a solid.
Therefore, when a soybean milk which is a liquid is prepared as in the above-mentioned publication, an enzyme may be added subsequently to reduction of a starting material to a soybean milk which is a liquid, thereby causing no problem. However, when a solid product is prepared, a step of reducing a starting material to a liquid is required, and after hydrolytic treatment of phytic acid, a post-step of reduction of the liquid to a solid is further required. This results in problems of complicated preparation procedure and increased cost and the like. Furt
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Ando Yoshio
Kikushima Sunao
Takebe Minoru
Nichimo Co., Ltd.
Tran Lien
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