JP3918078B2

JP3918078B2 - Dietary fiber-reinforced composition and dietary fiber-reinforced food using the same

Info

Publication number: JP3918078B2
Application number: JP06731797A
Authority: JP
Inventors: 公一横山; 祥三菅野; 公仁和田; 一裕大隈; 和之稲田
Original assignee: Matsutani Chemical Industries Co Ltd
Current assignee: Matsutani Chemical Industries Co Ltd
Priority date: 1997-03-04
Filing date: 1997-03-04
Publication date: 2007-05-23
Anticipated expiration: 2017-03-04
Also published as: JPH10243777A

Description

【０００１】
【発明の属する技術分野】
本発明は食品の品質に悪影響を与えることなく、容易に食品中の食物繊維を強化せしめることができる食物繊維強化用組成物及びそれを用いた食物繊維強化食品に関する。
【０００２】
【従来の技術】
食物繊維はコレストロールの低下、血糖値の上昇抑制、整腸作用、大腸ガンの予防、有害物の排泄など種々の生理作用を有することが明らかにされてきて、６番目の栄養素群としての位置づけを確立しつつある。しかるに、通常の食事より摂取する食物繊維量は、近年の食生活の変化に伴って減少しており、予防医学上からも食物繊維の多い食事、即ち、食物繊維を強化した食品が望まれていて、食物繊維を含有する多くの食品が提案されている。例えば、ヘミセルロースの部分分解物を含有する飲食物（特開平３−４９６６２号）、低ペクチン酸を配合してなる飲食物（特開平５−１９２１０８号）、冷水可溶性食物繊維を含有してなる特定保健食品（特開平４−３３５８７２号）、耐性澱粉を含む食品組成物（特表平８−５０４５８３号）などである。
【０００３】
特に平成８年に施行された栄養改善法の一部改正によって、栄養表示基準が設けられて、一定量以上の食物繊維を含有する食品について、例えば食物繊維を３ｇ／１００ｇ固体以上で「食物繊維含有」など、６ｇ／１００ｇ固体以上で「食物繊維強化」などの強調表示ができるようになり、食物繊維を添加した食品への関心が強くなっている。
【０００４】
食物繊維には周知の通り水に不溶性の食物繊維と水溶性の食物繊維がある。前者としてはセルロース、小麦ふすま、アップルファイバー、さつまいもファイバー、キチンなどが例示される。後者は更に高粘性物と低粘性物に大別され、高粘性物としてはペクチン、コンニャクマンナン、アルギン酸、グアーガム、寒天など、低粘性物としては難消化性デキストリン、ポリデキストロース、グアーガム分解物などが例示される。
【０００５】
食品はたとえ生理機能など特殊な機能を有していても、先ずそれぞれの食品として美味しいと感ずるものでなければならず、外観、食感、風味など食品を構成する要素のいずれも満足できるものであることを要する。
【０００６】
この点に於て、水に不溶性の食物繊維はハンバーグのように組織の荒い食品に用いる場合を除いて、一般的に食品に使用すると、水に不溶性の故に、食感的にザラツキを生じて必要量を添加するのが難しい。水溶性の食物繊維の中で高粘性物も、その高粘性故に少量の添加で食品の物性に与える影響が大きく、例えばコンニャクのようにそれだけで作られる食品を除いて、食物繊維源として必要量を添加することは困難である。
【０００７】
一方、低粘性の水溶性食物繊維は、粘度が殆どなくて水溶性であるため、基本的には食品に使い易い素材で、飲料、スープなど水性の食品にはさしたる支障なく必要量を添加することができる。しかし乍ら、固体状の食品、特にめん類のように水中で加熱調理する食品では、食感に影響を与えるだけでなく、加熱調理時に熱水中に溶出して歩留が悪くなる問題があり、また、パン、クッキーなどのベーカリー食品やスナック食品では、加熱調理時にアメ状化してボリュームの低下、食感が硬くなる、口溶けが悪くなるなどの問題があった。
【０００８】
そして、これらの問題点を改善する多くの方法が提案されている。例えば、パン類に関しては、特定の小麦粉と界面活性剤を用いるパンの製造法（特開平２−２２７０２０号）、微粒化セルロースを添加するパン生地（特開平５−９５７５４号）、食物繊維、酸化剤、アミラーゼ剤、グルテン及び乳化剤を配合添加するパン類の製造法（特開平６−７０６７０号）、特定工程で難消化性デキストリンを添加する技術（特開平４−５１８４０号）など、クッキーなどに関しては、水との接触で膨張する性質の食物繊維を食用油により含浸させて用いる技術（特開昭６１−１１５４３４号）、特定比率の不溶性食物繊維と水溶性食物繊維と小麦粉、糖類、油脂を特定割合で使用する技術（特開平３−２７２３４号）、食物繊維を油脂で被覆して使用する技術（特開平８−２８９７１５号）などである。
【０００９】
このように、食物繊維を添加した時に生ずる問題点を克服する上から種々の方法が提案されている。しかし、それらの方法に於ては問題点の改善が不十分であったり、操作が煩雑になったり、風味的には好ましくない添加物を必要としたりして、必要な食物繊維を容易に添加することができ、且つ、食物繊維を添加しないものと同等ないしはそれ以上の品質、食品としての美味しさを有する食品が得られると言う観点に於ては、未だ十分満足できるものには至っていない。
【００１０】
【発明が解決しようとする課題】
本発明が解決しようとする課題は、上述の食物繊維を添加した際に生ずる問題点の解消、即ち、特に食物繊維を含有せしめた時に問題が生じ易い麺類やベーカリー食品、スナック食品に於て、必要な食物繊維を容易に含有せしめることができ、しかも食物繊維を添加しないものと同等ないしはそれ以上に良好な品質を有する食品を製造し得る食物繊維強化用組成物及びそれを用いて食物繊維を強化した良好な品質を有する食品の提供にある。
【００１１】
【課題を解決するための手段】
本発明者らは、斯かる現状に鑑み鋭意研究を行った結果、低粘性の水溶性食物繊維と特定の澱粉類を特定割合の組成物とし、これを用いて製造した食品では本発明の課題が解決されることを見いだし、本発明を完成するに至った。
【００１２】
即ち、本発明は、低粘性の水溶性食物繊維７〜５０重量％と、ヒドロキシプロピル基の平均置換度が０．０２〜０．２である澱粉類５０〜９３重量％からなる食物繊維強化用組成物、及びこれを食品中に６〜４５重量％含まれるように添加してなる食物繊維強化麺類、ベーカリー食品又はスナック食品に関し、好ましい添加量は澱粉類が膨潤度３〜１５である膨潤抑制澱粉１０〜６０重量％、置換度が０．０５〜０．２２のヒドロキシプロピル澱粉４０〜９０重量％、その他澱粉０〜５０重量％からなる。
【００１３】
本発明に於て低粘性の水溶性食物繊維とは、５０重量％以上の食物繊維を含有し、常温水に溶解して低粘性の溶液、概ね５重量％水溶液で２０ｍＰａｓ以下の粘度を示す溶液となる食物繊維素材を指称する。具体的には、難消化性デキストリン、グアーガム加水分解物、ライテス、ヘミセルローズ由来の物などが挙げられるが、この他にも低粘性、水溶性の条件を満たす食物繊維素材は何れも包含される。
【００１４】
難消化性デキストリンは、澱粉を加熱分解した後、更にアミラーゼで加水分解し、脱色、脱塩して得た平均分子量２０００前後のデキストリンで、「パインファイバー」、「ファイバーソル２」（松谷化学工業株式会社製）の商品名で市販されていて、詳しくは”食品新素材フォーラム”ＮＯ．３（１９９５、食品新素材協議会編）に記載されている。
【００１５】
グアーガム加水分解物は、「サンファイバー」（太陽化学社）、「ファイバロン」（大日本製薬社）の商品名で、ヘミセルロース由来の物は「セルエース」（日本食品化工社）の商品名で市販されているし、「ライテス」（ファイザー社）はブドー糖とソルビットより構成される食物繊維の商品名である。これらは何れも詳しくは上記の”食品新素材フォーラム”に記載されている。
これ等について、更に詳しく述べれば、以下の通りである。
【００１６】
難消化デキストリンについては、各種の澱粉、例えば馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、小麦粉澱粉等を１３０℃以上で加熱分解し、これをアミラーゼで更に加水分解し、常法に従って、必要に応じ脱色、脱塩して製造したものである。平均分子量は１４００〜２５００好ましくは２０００前後のデキストリンであり、その他物性としては水溶性、低粘性、低甘味である。
【００１７】
グアーガムの加水分解物はグアーガムを酵素により加水分解したもので、その性状は通常低粘性で冷水可溶、水溶液は中性で無色透明である。
【００１８】
ヘミセルロース由来の物は、通常コーンの外皮からアルカリで抽出し、精製して製造されたもので、平均分子量は約２０万と大きいが、５％水溶液の粘度は１０ｃｐｓ程度と低く、水に溶けて透明な液になる。
【００１９】
ライテスはブドウ糖とソルビトールをクエン酸の存在下で液圧加熱して重合させ、精製したもので水溶性で低粘性である。
【００２０】
これら低粘性の水溶性食物繊維の中でも、同じ澱粉を起源にすることによるかとも思われるが、本発明の組成物としては難消化性デキストリンが最も効果的で好ましい。
【００２１】
本発明で使用する澱粉類は、ヒドロキシプロピル基を含む澱粉、即ちヒドロキシプロピル澱粉を必須成分とし、この他の種々の澱粉を含むか又は含まずに、その平均置換度が０．０２〜０．２であることを要する。平均置換度は、澱粉類として用いる澱粉が含むヒドロキシプロピル基の置換度（澱粉のグルコース残基当たりのヒドロキシプロピル基のモル数で表す）の相加平均で表わされ、単品でこの置換度を有するヒドロキシプロピル澱粉であっても良いし、或はヒドロキシプロピル基を有さない澱粉を含めた二種以上の澱粉でこの置換度になるものでも良い。この際平均置換度が０．０２未満では本発明の効果を奏しなくなり、０．２を越えて高くしても効果は変わらず経済的でない。
【００２２】
官能基を有する加工澱粉はヒドロキシプロピル澱粉の他に、アセチル基を有するアセチル化澱粉、リン酸基のリン酸澱粉、オクテニルコハク酸基のオクテニルコハク酸澱粉、コハク酸基のコハク酸澱粉など多くあるが、本発明の目的にはヒドロキシプロピル基を有する澱粉のみが有効である。他の官能基を有する加工澱粉は効果を奏しないが、効果を阻害することはないので、上記のヒドロキシプロピル基が含まれる範囲で、これらの加工澱粉を用いることもできる。
【００２３】
更に好ましい澱粉類は、置換度０．０５〜０．２２のヒドロキシプロピル澱粉４０〜９０重量％、膨潤度３〜１５の膨潤抑制澱粉１０〜６０％及びその他澱粉０〜５０重量％よりなるヒドロキシプロピル基の平均置換度が０．０２〜０．２である澱粉類で、このような澱粉類からなる組成物を用いることにより、食物繊維を含有せしめた食品の食感がより良くなってより好ましい。
【００２４】
この際のヒドロキシプロピル澱粉は、原則として、その膨潤度は１５より大きなものであり、またその他の澱粉とは、上記ヒドロキシプロピル澱粉及び膨潤度抑制澱粉以外の澱粉をいう。
【００２５】
澱粉類の必須成分として用いるヒドロキシプロピル澱粉は、常法に従って澱粉にプロピレンオキサイドを反応せしめて得られ、その中で置換度が０．０２以上、好ましくは０．０５〜０．２２のものである。この置換度はプロピレンオキサイドの添加量によって調節できる。
【００２６】
但し、置換度が０．２より大きく、０．０２より小さいものは、これ単独では使用しない。
【００２７】
ヒドロキシプロピル澱粉を製造する際の原料澱粉には、市販の未処理澱粉、例えば馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉、糯米澱粉、サゴ澱粉など何れも使用することができる。また、ヒドロキシプロピル化処理と他の加工処理、例えば漂白処理、酸処理、酸化剤処理、架橋処理、α−化処理などを組み合わせたものでもよく、要は上述の置換度を有するヒドロキシプロピル澱粉であって、膨潤抑制澱粉として用いられるものを除いたもの、即ち膨潤度が１５を越えるものであれば良い。尚、他の加工処理としては、従来から知られている処理を採用すれば良い。
【００２８】
本発明ではヒドロキシプロピル基の平均置換度が０．０２〜０．２の澱粉類を用いる。これはヒドロキシプロピル澱粉のみによってこの平均置換度になるものも用い得るが、好ましくは膨潤度３〜１５の膨潤抑制澱粉が１０〜６０重量％含まれる澱粉類である。このような澱粉類を用いることにより、例えばクッキー、パンなどではサクサが出て口溶けの良い食感になるし、麺類では腰が強くなるなどより食感が良くなって好ましい。
【００２９】
膨潤抑制澱粉は、澱粉を水の存在下で加熱した際に起こる膨潤が抑制された澱粉を指称し、膨潤の程度を表す膨潤度が３〜１５である膨潤抑制澱粉が好ましい。膨潤度がこの範囲を逸脱すると効果が減少する。一方、膨潤度がこの範囲にある膨潤抑制澱粉は何れも使用することができ、未処理澱粉であっても膨潤度がこの範囲にある澱粉、例えばアミロース含量が約７０重量％ないしはそれ以上のアミロースを含有するハイアミロース澱粉などは包含される。しかし、一般的には通常の澱粉の膨潤度は上限を逸脱するので、架橋処理、湿熱処理、乳化剤処理などにより調節するが、これらの膨潤抑制処理の中では、架橋処理して架橋澱粉とすることが、膨潤度の調節が容易で好ましい。
【００３０】
澱粉の架橋処理は、メタリン酸塩、オキシ塩化リン、エピクロルヒドリン、アジピン酸などの常用の架橋剤を用い、所望の膨潤度によって架橋剤の添加量を調節しながら常法に従って澱粉を架橋することにより、容易に膨潤度を調節した膨潤抑制澱粉を得ることができる。３〜１５の膨潤度にあれば、架橋処理と他の加工処理、例えば漂白処理、α−化処理、アセチルなどのエステル化、ヒドロキシプロピル化などのエーテル化などの処理を組み合わせたものであっても良い。尚、ヒドロキシプロピル化処理を組み合わせた場合、そのヒドロキシプロピル基は澱粉類としての平均置換度に算入される。また、架橋処理に用いる原料澱粉としては、上述の市販の未処理澱粉の何れであっても良い。
【００３１】
この際の温熱処理や乳化剤処理も、従来からの常法に従えば良く、例えば前者は澱粉の水分を２０〜２５％程度に調整し、これを約１００〜１３０℃で０．５〜５時間加熱する方法を、後者は澱粉を３０〜４０％の水懸濁液とし、これに脂肪酸モノグリセライドや蔗糖脂肪酸エステルなどの乳化剤を加えて数時間処理後、脱水、乾燥する方法を例示できる。
【００３２】
尚、本発明で述べる膨潤度は次の方法に従って測定される。即ち、乾燥物換算で試料１．０ｇを脱イオン水１００ｍｌに分散し、９０℃で３０分間加熱後３０℃に冷却する。次いで、この糊化液を遠心分離（３０００ｒｐｍ、１０分間）してゲル層と上澄層に分け、ゲル層の重量を測定してこれをＡとする。重量測定したゲル層を乾固（１０５℃、恒量）し、重量を測定してこれをＢとし、Ａ／Ｂで膨潤度を表す。
【００３３】
本発明で使用する澱粉類は、ヒドロキシプロピル基の平均置換度が０．０２〜０．２であることを要し、好ましくは膨潤度３〜１５の膨潤抑制澱粉１０〜６０重量％、置換度０．０５〜０．２２のヒドロキシプロピル澱粉４０〜９０重量％及びその他澱粉０〜５０重量％からなる。この平均置換度を満たす、好ましくはこの平均置換度及び所定量の膨潤抑制澱粉とヒドロキシプロピル澱粉を含む条件を満たす限りに於て、その他の澱粉を含むことができる。
【００３４】
その他の澱粉は、置換度０．０２以上のヒドロキシプロピル澱粉及び膨潤度が３〜１５の膨潤抑制澱粉以外の澱粉を指称する。従って、これらの澱粉としては、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉などの各種未処理澱粉及び加工澱粉が包含される。加工澱粉としては漂白澱粉、可溶性澱粉、油脂処理澱粉、デキストリン、α−化澱粉、エーテル化澱粉、エステル化澱粉、所定膨潤度を逸脱した架橋澱粉、湿熱処理澱粉、乳化剤処理澱粉、エーテル化架橋澱粉、エステル化架橋澱粉などが挙げられる。
【００３５】
本発明の食物繊維強化用組成物は、上述の低粘性の水溶性食物繊維７〜５０重量％と澱粉類９３〜５０重量％からなる。両者の比率は所望の食物繊維の添加量及び該組成物の添加量により決められるが、低粘性の水溶性食物繊維が７重量％より少なくなると、所望の食物繊維を添加するためには組成物の添加量が多くなって、食品の品質が劣ってくる。また、５０重量％を越えて多くなると低粘性の水溶性食物繊維のみを食品に添加した際に生じる弊害が現れてくる。
【００３６】
低粘性の水溶性食物繊維をこのような組成物にすることにより、食品の製造に際して該組成物を添加するだけで、低粘性の水溶性食物繊維の歩留を著しく改善、或は食品の品質に何ら悪影響を与えることなく容易に食物繊維強化食品を得ることができる。
【００３７】
本発明の食物繊維強化食品としては、本発明の食物繊維強化用組成物が効果的に用いられる食品であり、特に好ましい食品としては固体状の食品であって、麺類のように熱湯中で茹でられるもの、或は高温で調理されるベーカリー食品、スナック食品などが挙げられる。
【００３８】
麺類の場合、一般的には熱湯中で茹でて可食状態にする。低粘性の水溶性食物繊維のみを麺生地に添加した場合、茹での工程で該食物繊維は熱湯中に溶出して歩留が著しく悪くなり、この歩留低下を加味して添加量を多くするとグルテンの形成を阻害して製麺性の悪化や腰の弱い麺になる問題があった。また、インスタント麺では茹でる工程はないが、蒸した後熱風又はフライして乾燥され、その際低粘性の食物繊維が水分と共に表面に移動、即ちマイグレイションを起こすためと思われるが、表面に”ぬめり”を生じてまずい食感になる。本発明の食物繊維強化用組成物を用いることにより、これらの問題点が改善されて麺類としての品質を悪化することなく、容易に所望の食物繊維を含有せしめた麺類を得ることができる。
【００３９】
また、ベーカリー食品としてはパン、ケーキ、クッキー、ビスケットなど、スナック食品としては成形ポテトチップス、コーンチップス、ペレットスナック、あられなどが挙げられ、これらの製造に於ては高温で加熱処理して全体が乾燥した状態、或は表面が乾燥した状態の食品になっている。低粘性の水溶性食物繊維はその低粘性、水溶性の故に、加熱処理時マイグレイションして表面部分の濃度が高くなり、それがアメ状化して固化すると言った現象が起こっているためではないかと推測されるが、食感的に硬くなって口溶けが悪く、歯にくっつき易く、体積が小さくなる問題があった。本発明の食物繊維強化用組成物を用いることにより、これらの問題点が解消され、品質的に優れた食物繊維強化食品を得ることができる。
【００４０】
本発明の食物繊維強化食品は、上述の食物繊維強化用組成物を食品中に６〜４５重量％含まれるように、それぞれの食品を製造する際に従来より使用されている原材料に該組成物を添加し、それぞれの食品の従来からの製造法に従って製造して得られる。その添加方法は特に限定されることはなく、その製造方法も特に限定されることはない。その際、必ずしも予め混合した組成物として添加する必要はなく、最終食品中に本発明の組成物になる比率で含まれるように、低粘性の水溶性食物繊維と澱粉類を別々に添加することもできる。食品中に於ける該組成物の量が６〜４５重量％を逸脱すると、食品の品質に悪影響なく所望の食物繊維を含有せしめるのが難しくなる。
【００４１】
このように本発明の食物繊維強化用組成物を用いると、容易に食物繊維強化食品を得ることができる。その作用機構は明白ではないが、次のように推考される。即ち、本発明が特に効果的に適用できる食品は小麦粉、ソバ粉、コーンフラワーなど穀粉を主原料とする食品、或は馬鈴薯粉を主原料とするスナック食品でも澱粉の膨潤を抑制する乳化剤が添加されて含水率の低い状態で加熱処理されるなど、主原料に含まれる澱粉の糊化が急激には生じない食品である。一定置換度以上のヒドロキシプルピル澱粉は糊化開始温度がかなり低下して、主原料の澱粉に比べ加熱処理の初期の段階、つまり低粘性の水溶性食物繊維が溶出、或はマイグレイションが起こる前に澱粉粒が吸水して膨潤する。その際、該食物繊維も水と一緒に吸着して均一に保ち、食物繊維のみを添加した時の弊害を改善するのではないかと思われる。いずれにしろ、得られた食物繊維強化食品は食物繊維が強化され、しかもそれぞれの食品として優れた品質を有する。
【００４２】
尚、本発明に於ける食物繊維としては、低粘性の水溶性食物繊維が有効で、水に不溶性の食物繊維、水溶性であっても高粘性の食物繊維は本発明の効果を奏さない。しかし、これらは従来よりそれぞれの食品の物性改良や作業性改善などの目的で使用されていて、例えば麺類にキサンタンガムやグアーガムを添加して麺の腰を強くする、ケーキのバッター粘度をキサンタンガムの添加で調節するなどであるが、この様な使用は本発明でも適用できる。
【００４３】
また、食物繊維と併せてそれ以外の生理機能付与や栄養強化が望まれる場合、それぞれの機能を有する成分、例えば各種オリゴ糖、多価不飽和脂肪酸、ペプチド類、配糖体類、ビタミン類、ポリフェノール類、ミネラルなどを所望により添加することもできる。
【００４４】
次に参考例、実施例を挙げ本発明を更に詳細に説明する。尚、参考例及び実施例で部及び％とあるは、重量部及び重量％を表す。
【００４５】
【参考例１】
水１２０部に硫酸ソーダ３０部を溶解し、これに馬鈴薯澱粉１００部を分散させたスラリーを４点調製し、撹拌下それぞれに３％苛性ソーダ水溶液３３部とプロピレンオキサイドを夫々１．７部、３部、６部、１２部加えて４２℃で２２時間反応した後、塩酸で中和し、水洗、乾燥して試料Ｎｏ．１〜４のヒドロキシプロピル澱粉を得た。それぞれの置換度は０．０３５（試料Ｎｏ１）、０．０６１（試料Ｎｏ．２）、０．１１５（試料Ｎｏ．３）、０．１９５（試料Ｎｏ．４）であった。
【００４６】
【参考例２】
参考例１に於て、馬鈴薯澱粉をサゴ澱粉に替え、プロピレンオキサイドの添加量を７部とし、更にトリメタリン酸ソーダを０．０２％加えた他は同様にして試料Ｎｏ．５のリン酸架橋ヒドロキシプロピル澱粉を得た。その置換度は０．１２３、膨潤度は３２．６であった。
【００４７】
【参考例３】
水１２０部に馬鈴薯澱粉１００部を加えてスラリーとし、撹拌下３％苛性ソーダ水溶液を添加してｐＨ８−９．５に維持しながら、室温で無水酢酸５部を徐々に加えて４時間反応後、塩酸で中和し、水洗、乾燥して試料Ｎｏ．６のアセチル化澱粉を得た。そのアセチル化度（置換度）は０．０５１であった。
【００４８】
【参考例４】
水１２０部に硫酸ソーダ１０部を溶解し、これにタピオカ澱粉１００部を分散させたスラリーを３点調製し、これらそれぞれを撹拌下３％苛性ソーダ水溶液を加えてｐＨ１１．１〜１１．３に維持しながら、トリメタリン酸ソーダを夫々１．３部、０．１部、０．０３部を加えて４０℃で１２時間反応した後、塩酸で中和し、水洗、乾燥して試料Ｎｏ．７〜９の膨潤抑制澱粉を得た。それぞれの膨潤度は３．５（試料Ｎｏ．７）、１２．０（試料Ｎｏ．８）、１８．２（試料Ｎｏ．９）であった。
【００４９】
【参考例５】
参考例４に於て、トリメタリン酸ソーダに替えてエピクロルヒドリンを用い、その添加量を３．５部とし、反応時間を２０時間とした他は同様にして試料Ｎｏ．１０の膨潤抑制澱粉を得た。その膨潤度は２．６であった。
【００５０】
【参考例６】
水１２０部に硫酸ソーダ２０部を溶解し、これに小麦澱粉１００部を加えてスラリーとし、撹拌下３％苛性ソーダ水溶液４０部、トリメタリン酸ソーダ０．２部、プロピレンオキサイド５部を加えて４１℃で２０時間反応した後、塩酸で中和し、水洗、乾燥して試料Ｎｏ．１１のヒドロキシプロピル基を含む膨潤抑制澱粉を得た。その膨潤度は８．１、ヒドロキシプロピル基の置換度は０．０９２であった。
【００５１】
【実施例１】
低粘性の水溶性食物繊維として「ファイバーソル＃２」（松谷化学工業社、ソル＃２と略称する）を、澱粉類として試料Ｎｏ．３のヒドロキシプロピル澱粉７５部と試料Ｎｏ．８の膨潤抑制澱粉２５部の混合物（平均置換度０．０８６）を用い、これらを表１の比率（％）で混合して食物繊維を含む組成物を得た。これらを表１に示す添加量（％）で使用して即席麺を製造した。
【００５２】
即ち、麺用小麦粉（水を除く原材料を合わせて１００部になる量）に表１のソル＃２と澱粉類を加えて混合し、食塩１．５部、かんすい０．２部、キサンタンガム０．２部、クチナシ色素０．０４部を含む水３２部を加えて混練し、製麺ロールで麺厚１．２ｍｍの麺帯とし、回転切刃（＃２０角）を用いて麺線を切り出し、これを飽和水蒸気で２分間蒸煮して型詰めし、１５０℃で９０秒フライしてソル＃２をそれぞれ３％添加した即席フライ麺を得た。また、対照区はソル＃２と澱粉類の替りに未処理の馬鈴薯澱粉を１０％加えて同様に製造した。得られた即席麺を３分間調理して外観、食感を評価し、その結果を表１に示す。尚、優劣を理解し易くする上から、対照区を基準に外観、食感を総合的に評価し、総合評価として次のように表した。◎：対照区に比べやや良ないし良 ○：対照区と同等 ×：対照区に比べやや不良ないし不良。
【００５３】
【表１】

【００５４】
【実施例２】
澱粉類として試料Ｎｏ．８の膨潤抑制澱粉、表２に示す試料Ｎｏ．のヒドロキシプロピル澱粉（表２ではＨＰＳと表示、但しＨＰＳの替りに用いたアセチル化澱粉もこの欄に示す）及びその他澱粉を表２に示す割合（％）で用い、これら澱粉類７０％と低粘性の水溶性食物繊維としての「ファイバーソル＃２」３０％を混合して食物繊維を含む組成物を得た。実施例１に於て、これらを１７％添加した他は同様にして「ファイバーソル＃２」を５．１％添加した即席麺を製造した。得られた即席麺を実施例１と同様に評価して総合評価として表２に示す。尚、対照区は未処理の馬鈴薯澱粉１７％添加とした。また、その他澱粉には未処理の馬鈴薯澱粉を用いた。
【００５５】
【表２】

【００５６】
【実施例３】
実施例２に於て、表３に示す試料Ｎｏ．の膨潤抑制澱粉を２０部と試料Ｎｏ．３のヒドロキシプロピル澱粉８０部（平均置換度０．０９２、但し試料Ｎｏ．１１の場合は０．１１０）を澱粉類として用いた他は実施例２と同様にして食物繊維を含む組成物を得、これを同様に用いて即席麺を製造し、評価した結果を総合評価として表３に示す。尚、未処理澱粉の中では膨潤し難い澱粉であるコーンスターチとハイアミロースコーンスターチ（アミロース含量約９０％、表３ではハイアミと表示）も膨潤抑制澱粉として併せて評価した。
【００５７】
【表３】

【００５８】
【実施例４】
低粘性の水溶性食物繊維として表５に示す各種を４０％、澱粉類として試料Ｎｏ．５のヒドロキシプロピル澱粉５０部と試料Ｎｏ．１１の膨潤抑制澱粉５０部の混合物（平均置換度０．１０９）を６０％の組成物を調製した。これらを用いて表４の処方で常法に従ってドウを調製し、成形、焼成してクッキーを製造した。得られたクッキーの品質を対照区を基準に評価し、その結果を表５に示す。
【００５９】
【表４】
クッキーの処方

【００６０】
【表５】

【００６１】
【実施例５】
低粘性の水溶性食物繊維として「ファイバーソル＃２」を４０％、澱粉類として試料Ｎｏ．３のヒドロキシプロピル澱粉６０部，試料Ｎｏ．８の膨潤抑制澱粉２０部及びその他澱粉として試料Ｎｏ．６のアセチル化澱粉１４部、市販のα−化澱粉「マツノリンＭ」（松谷化学工業株式会社製）６部の混合物（ヒドロキシプロピル基の平均置換度０．０６９）６０％からなる食物繊維強化用組成物を調製した。小麦粉７０部に、この組成物３０部を加えて混合し、これに食塩２部を含む食塩水３７部を添加混練し、以下常法に従って製麺ロール及び回転切刃（Ｎｏ．１０）を用いて生うどんを得た。この生うどんを熱湯中で水分７０％になるまで茹て茹うどんを製造した。得られた茹うどん中の食物繊維を高速液体クロマトグラフ法（衛新４１号、平成８年５月厚生省告示）で測定すると共に対照区と比較して食感を評価した。尚、「ファイバーソル＃２」の食物繊維含量は８０％（水分４％、絶乾物換算繊維含量８３．３％）で、小麦粉の水分を勘案した茹でうどん中の食物繊維の理論添加量は実施例３．２２％、比較例３．２０％である。また、対照区は小麦粉１００部で、比較例は小麦粉部８８部と「ファイバーソル＃２」１２部で同様に茹うどんを製造した。
【００６２】
【表６】

【００６３】
【実施例６】
低粘性の水溶性食物繊維として「ファイバーソル＃２」を３５％、澱粉類として試料Ｎｏ．３のヒドロキシプロピル澱粉７０部と試料Ｎｏ．１１の膨潤抑制澱粉１５部及び試料Ｎｏ．１１をドラムドライヤーで処理してα−化したもの１５部の混合物（ヒドロキシプロピル基の平均置換度０．１０８）６５％からなる食物繊維強化用組成物を調製した。この組成物を用いて下記処方で、捏上温度２６℃で捏混し、発酵時間を１２０分とった後、５０ｇに分割し、更にベンチタイムを１０分とり、モルダーを通して成形し、ホイロを３８℃、５０分とった後、１９０℃で１３分焼成して本発明の組成物を約１０％含有する食物繊維強化バターロールを製造した。得られ本発明のバターロールは、該組成物を添加せずに小麦粉１００部で製造した対照区と比較して、ボリュウム、色調は同等で、食感はソフトで好ましい評価を得た。
【００６４】
配合割合（部）
小麦粉８０
食物繊維強化用組成物２０
イースト３
イーストフード０．１
マーガリン１５
食塩１．８
脂肪酸モノグリセライド０．３
砂糖１２
脱脂粉乳２
全卵１５
水５０
【００６５】
【実施例７】
低粘性の水溶性食物繊維として「ファイバーソル＃２」を３０％、澱粉類として試料Ｎｏ．５のヒドロキシプロピル澱粉６０部と試料Ｎｏ．８の膨潤抑制澱粉２０部及びワキシーコーンスターチ２０部の混合物（ヒドロキシプロピル基の平均置換度０．０７４）７０％からなる食物繊維強化用組成物を調製した。
【００６６】
この組成物３０部をコーンフラワー２２０部に加えて混合し、砂糖１０部、食塩２部及び重曹１．２部を含む水１３０部を加えて均一に混合する。これを蒸煮後、圧延（１．０ｍｍ）、成型し、１９０℃で３０秒フライしてコーンチップを得た。対照区は澱粉類を使用せずにコーンフラワーを２５０部使用し、比較例はコーンフラワー２４１部と「ファイバーソル＃２」９部を使用して同様にコーンチップを製造した。得られたコーンチップを対照区を基準にして評価した。実施例は対照区に較べて硬さは同等も、サクサク感ではやや優れていたのに対し、比較例は硬さが強くてサクサク感に欠け、口溶けの点でも劣っていた。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a dietary fiber reinforcing composition that can easily reinforce dietary fiber in a food without adversely affecting the quality of the food, and a dietary fiber reinforced food using the same.
[0002]
[Prior art]
Dietary fiber has been shown to have various physiological effects such as cholesterol reduction, blood sugar level increase suppression, bowel regulation, colon cancer prevention, and elimination of harmful substances. Establishing. However, the amount of dietary fiber ingested from a normal diet has decreased with changes in dietary habits in recent years. From the viewpoint of preventive medicine, diets with high dietary fiber, that is, foods with enhanced dietary fiber are desired. Many foods containing dietary fiber have been proposed. For example, foods and drinks containing a partially decomposed product of hemicellulose (Japanese Patent Laid-Open No. 3-49662), foods and drinks obtained by blending low pectic acid (Japanese Patent Laid-Open No. 5-192108), specific containing cold water soluble dietary fiber Health food (Japanese Patent Laid-Open No. 4-335872), food composition containing resistant starch (Japanese Patent Publication No. 8-504583) and the like.
[0003]
In particular, with the revision of the Nutrition Improvement Law that was enforced in 1996, nutrition labeling standards were established, and for foods containing a certain amount or more of dietary fiber, for example, dietary fiber at 3g / 100g solid or more The inclusion of “dietary fiber reinforcement” such as “contained” at 6 g / 100 g solids or more can be emphasized, and the interest in foods to which dietary fiber has been added has increased.
[0004]
As is well known, dietary fiber includes water-insoluble dietary fiber and water-soluble dietary fiber. Examples of the former include cellulose, wheat bran, apple fiber, sweet potato fiber, and chitin. The latter is further classified into high-viscosity products and low-viscosity products. High-viscosity products include pectin, konjac mannan, alginic acid, guar gum, and agar. Low-viscosity products include indigestible dextrin, polydextrose, and guar gum degradation products. Illustrated.
[0005]
Even if a food has special functions such as physiological functions, it must first feel delicious as each food, and it can satisfy all of the elements that make up the food such as appearance, texture, and flavor. It needs to be.
[0006]
In this regard, water-insoluble dietary fiber is generally insoluble in water, except when used in foods with a rough structure, such as hamburger, which causes a rough texture due to its insolubility in water. It is difficult to add the necessary amount. Among water-soluble dietary fiber, high-viscosity substances also have a large effect on the physical properties of foods due to their high viscosity, and are necessary as a source of dietary fiber except for foods that are made by itself, such as konjac. It is difficult to add.
[0007]
On the other hand, low-viscosity water-soluble dietary fiber has almost no viscosity and is water-soluble, so it is basically an easy-to-use material for foods, and the required amount is added without any hindrance to water-based foods such as beverages and soups. be able to. However, solid foods, especially foods cooked in water, such as noodles, have the problem of not only affecting the texture but also leaching into hot water during cooking, resulting in poor yield. In addition, bakery foods and snack foods such as bread and cookies have a problem that they become candy-like during cooking and the volume decreases, the texture becomes hard, and the mouth melts poorly.
[0008]
And many methods for improving these problems have been proposed. For example, regarding breads, a method for producing bread using a specific flour and a surfactant (Japanese Patent Laid-Open No. 2-227020), dough for adding micronized cellulose (Japanese Patent Laid-Open No. 5-95754), dietary fiber, oxidizing agent Cookies, etc., such as a method for producing breads containing amylase, gluten and an emulsifier (JP-A-6-70670), a technique for adding indigestible dextrin in a specific process (JP-A-4-51840) , Technology that uses dietary fiber impregnated with edible oil that swells when contacted with water (Japanese Patent Laid-Open No. Sho 61-115434), specifies a specific ratio of insoluble dietary fiber and water-soluble dietary fiber, flour, sugar, and fat The technology used in proportion (Japanese Patent Laid-Open No. 3-27234), the technology used by coating dietary fiber with fats and oils (Japanese Patent Laid-Open No. 8-289715), and the like.
[0009]
As described above, various methods have been proposed for overcoming the problems caused when dietary fiber is added. However, in these methods, the improvement of the problems is insufficient, the operation becomes complicated, or an additive that is unfavorable in flavor is required, and the necessary dietary fiber is easily added. However, it has not yet been fully satisfactory from the viewpoint that a food product having a quality equivalent to or higher than that without adding dietary fiber and having a delicious taste as a food product can be obtained.
[0010]
[Problems to be solved by the invention]
The problem to be solved by the present invention is to solve the problems that occur when the above-mentioned dietary fiber is added, that is, in noodles, bakery foods, and snack foods that are likely to cause problems particularly when dietary fiber is included. A dietary fiber reinforcing composition that can easily contain a necessary dietary fiber and can produce a food having a quality equivalent to or better than that without the addition of dietary fiber, and a dietary fiber using the same To provide food with enhanced and good quality.
[0011]
[Means for Solving the Problems]
As a result of intensive studies in view of such a current situation, the present inventors made a composition with a specific ratio of low-viscosity water-soluble dietary fiber and specific starches, and in foods produced using the same, the problem of the present invention Has been found to be solved, and the present invention has been completed.
[0012]
That is, the present invention is for reinforcing dietary fiber comprising 7 to 50% by weight of low-viscosity water-soluble dietary fiber and 50 to 93% by weight of starch having an average hydroxypropyl group substitution degree of 0.02 to 0.2%. Composition, and dietary fiber reinforcement obtained by adding 6 to 45% by weight of the composition in food Noodles, bakery food or snack food The preferred addition amount is 10-60% by weight of swelling-suppressed starch having a swelling degree of 3-15, 40-90% by weight of hydroxypropyl starch having a substitution degree of 0.05-0.22, and 0-50 other starches. Consists of% by weight.
[0013]
In the present invention, the low-viscosity water-soluble dietary fiber contains 50% by weight or more of dietary fiber, dissolves in room temperature water, and exhibits a viscosity of 20 mPas or less in a 5% by weight aqueous solution. The dietary fiber material that becomes Specific examples include indigestible dextrins, guar gum hydrolysates, lytes, and hemicellulose derived materials, but other dietary fiber materials that satisfy the conditions of low viscosity and water solubility are also included. .
[0014]
Indigestible dextrin is a dextrin having an average molecular weight of around 2000, obtained by hydrolyzing starch, hydrolyzing it with amylase, and then decolorizing and desalting. “Pine Fiber”, “Fiber Sol 2” (Matsutani Chemical Industry) For details, see “Food New Materials Forum” NO. 3 (1995, edited by New Food Ingredients Association).
[0015]
Guar gum hydrolyzate is marketed under the trade name of “Sun Fiber” (Taiyo Chemical Co., Ltd.) and “Fiberlon” (Dainippon Pharmaceutical Co., Ltd.), and the product derived from hemicellulose is marketed under the trade name of “Cell Ace” (Nippon Shokuhin Kako Co., Ltd.). In addition, “Lites” (Pfizer) is a trade name of dietary fiber composed of budo sugar and sorbit. All of these are described in detail in the “Food New Material Forum” above.
This will be described in more detail as follows.
[0016]
For indigestible dextrin, various starches such as potato starch, tapioca starch, corn starch, wheat starch and the like are thermally decomposed at 130 ° C. or higher and further hydrolyzed with amylase. Made with salt. The average molecular weight is dextrin of 1400-2500, preferably around 2000, and other physical properties are water solubility, low viscosity, and low sweetness.
[0017]
The hydrolyzate of guar gum is obtained by hydrolyzing guar gum with an enzyme, and its properties are usually low viscosity and soluble in cold water, and the aqueous solution is neutral and colorless and transparent.
[0018]
The product derived from hemicellulose is usually produced by extracting from corn hulls with alkali and purifying it. The average molecular weight is as large as about 200,000, but the viscosity of a 5% aqueous solution is as low as about 10 cps and dissolves in water. It becomes a clear liquid.
[0019]
Lytes is a water-soluble and low-viscosity product of glucose and sorbitol, which is purified by heating and polymerizing in the presence of citric acid.
[0020]
Among these low-viscosity water-soluble dietary fibers, it may be due to the origin of the same starch, but as the composition of the present invention, indigestible dextrin is the most effective and preferable.
[0021]
The starches used in the present invention have a hydroxypropyl group-containing starch, that is, hydroxypropyl starch as an essential component, and an average substitution degree of 0.02 to 0.03 with or without other various starches. 2 is required. The average degree of substitution is expressed as an arithmetic average of the degree of substitution of hydroxypropyl groups contained in the starch used as starches (expressed in terms of moles of hydroxypropyl groups per glucose residue of starch). It may be a hydroxypropyl starch having one or two or more kinds of starch including a starch having no hydroxypropyl group, and this degree of substitution may be used. In this case, if the average substitution degree is less than 0.02, the effect of the present invention is not achieved, and even if it exceeds 0.2, the effect is not changed and it is not economical.
[0022]
In addition to hydroxypropyl starch, processed starch having functional groups includes acetylated starch having acetyl group, phosphate starch with phosphate group, octenyl succinate starch with octenyl succinate group, succinate starch with succinate group, etc. For the purposes of the present invention, only starches having a hydroxypropyl group are effective. Processed starches having other functional groups do not have an effect, but do not inhibit the effects, so these modified starches can be used within the range in which the hydroxypropyl group is included.
[0023]
More preferable starches are hydroxypropyl starch comprising 40 to 90% by weight of hydroxypropyl starch having a substitution degree of 0.05 to 0.22, 10 to 60% of swelling-inhibiting starch having a degree of swelling of 3 to 15 and 0 to 50% by weight of other starches. By using starches having an average group substitution degree of 0.02 to 0.2, it is preferable to use a composition comprising such starches because the food texture containing dietary fiber is improved. .
[0024]
In this case, the hydroxypropyl starch has a swelling degree larger than 15 in principle, and the other starches refer to starches other than the hydroxypropyl starch and the swelling degree-inhibited starch.
[0025]
Hydroxypropyl starch used as an essential component of starches is obtained by reacting starch with propylene oxide according to a conventional method, in which the degree of substitution is 0.02 or more, preferably 0.05 to 0.22. . This degree of substitution can be adjusted by the amount of propylene oxide added.
[0026]
However, those having a degree of substitution larger than 0.2 and smaller than 0.02 are not used alone.
[0027]
As raw material starch for producing hydroxypropyl starch, any commercially available untreated starch such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, sago starch, etc. can be used. . Further, it may be a combination of hydroxypropylation treatment and other processing treatments such as bleaching treatment, acid treatment, oxidizing agent treatment, cross-linking treatment, α-formation treatment, etc. The main point is hydroxypropyl starch having the above-mentioned degree of substitution. And what is used except what is used as swelling suppression starch, ie, a swelling degree, should just exceed 15. In addition, what is necessary is just to employ | adopt the conventionally known process as another process.
[0028]
In the present invention, starches having a hydroxypropyl group average substitution degree of 0.02 to 0.2 are used. Although this can use what becomes this average substitution degree only by hydroxypropyl starch, Preferably it is starch containing 10-60 weight% of swelling suppression starches of swelling degree 3-15. Use of such starches is preferable because, for example, cookie, bread, etc. have a crispy texture and a mouthfeel, and noodles have a better texture, such as a firmness.
[0029]
The swelling-suppressed starch refers to a starch in which the swelling that occurs when the starch is heated in the presence of water is designated, and a swelling-suppressed starch having a degree of swelling of 3 to 15 representing the degree of swelling is preferred. If the degree of swelling deviates from this range, the effect decreases. On the other hand, any swelling-inhibited starch having a swelling degree in this range can be used. Even if it is an untreated starch, a starch having a swelling degree in this range, for example, an amylose having an amylose content of about 70% by weight or more. High amylose starches containing are included. However, in general, since the degree of swelling of ordinary starch deviates from the upper limit, it is adjusted by crosslinking treatment, moist heat treatment, emulsifier treatment, etc. Among these swelling suppression treatment, crosslinking treatment is performed to obtain crosslinked starch. It is preferable that the degree of swelling can be easily adjusted.
[0030]
The starch is cross-linked by using a conventional cross-linking agent such as metaphosphate, phosphorus oxychloride, epichlorohydrin, adipic acid, etc., and cross-linking the starch according to a conventional method while adjusting the addition amount of the cross-linking agent according to the desired degree of swelling. Thus, it is possible to easily obtain a swelling-suppressed starch whose degree of swelling is adjusted. If the degree of swelling is 3 to 15, the crosslinking treatment is combined with other processing treatments such as bleaching treatment, α-formation treatment, esterification such as acetyl, etherification such as hydroxypropylation, etc. Also good. When the hydroxypropylation treatment is combined, the hydroxypropyl group is included in the average degree of substitution as starches. Moreover, as raw material starch used for a crosslinking process, any of the above-mentioned commercially available untreated starch may be sufficient.
[0031]
In this case, the heat treatment and the emulsifier treatment may be performed in accordance with conventional methods. For example, the former adjusts the water content of starch to about 20 to 25%, and this is performed at about 100 to 130 ° C. for 0.5 to 5 hours. As the method of heating, the latter can be exemplified by a method in which starch is made into a 30 to 40% aqueous suspension, an emulsifier such as fatty acid monoglyceride or sucrose fatty acid ester is added thereto, treated for several hours, dehydrated and dried.
[0032]
The degree of swelling described in the present invention is measured according to the following method. That is, 1.0 g of a sample in terms of dry matter is dispersed in 100 ml of deionized water, heated at 90 ° C. for 30 minutes, and then cooled to 30 ° C. Next, the gelatinized solution is centrifuged (3000 rpm, 10 minutes) to be divided into a gel layer and a supernatant layer, and the weight of the gel layer is measured to be A. The weight-measured gel layer is dried (105 ° C., constant weight), the weight is measured and this is designated as B, and the degree of swelling is represented by A / B.
[0033]
The starch used in the present invention requires that the average degree of substitution of hydroxypropyl groups is 0.02 to 0.2, preferably 10 to 60% by weight of swelling-suppressed starch having a degree of swelling of 3 to 15, and the degree of substitution. It consists of 0.05-0.22 hydroxypropyl starch 40-90 wt% and other starch 0-50 wt%. Other starches can be included as long as this average substitution degree is satisfied, preferably as long as this average substitution degree and conditions including a predetermined amount of swelling-inhibited starch and hydroxypropyl starch are satisfied.
[0034]
Other starches refer to starches other than hydroxypropyl starch having a substitution degree of 0.02 or more and swelling-suppressed starch having a swelling degree of 3 to 15. Accordingly, these starches include various untreated starches and processed starches such as potato starch, tapioca starch, and wheat starch. Processed starch includes bleached starch, soluble starch, oil- and fat-treated starch, dextrin, α-modified starch, etherified starch, esterified starch, cross-linked starch that deviates from the specified degree of swelling, wet heat-treated starch, emulsifier-treated starch, etherified cross-linked starch And esterified crosslinked starch.
[0035]
The composition for reinforcing dietary fiber of the present invention comprises 7 to 50% by weight of the above-mentioned low-viscosity water-soluble dietary fiber and 93 to 50% by weight of starch. The ratio of the two is determined by the amount of the desired dietary fiber added and the amount of the composition added. When the low-viscosity water-soluble dietary fiber is less than 7% by weight, the composition is required to add the desired dietary fiber. As the amount of added increases, the quality of the food becomes inferior. On the other hand, when the amount exceeds 50% by weight, a harmful effect appears when only a low-viscosity water-soluble dietary fiber is added to food.
[0036]
By making the low-viscosity water-soluble dietary fiber into such a composition, the yield of the low-viscosity water-soluble dietary fiber can be significantly improved by simply adding the composition during the production of the food, or the quality of the food It is possible to easily obtain a dietary fiber reinforced food without adversely affecting the food.
[0037]
The dietary fiber reinforced food of the present invention is a food in which the dietary fiber reinforced composition of the present invention is effectively used. A particularly preferred food is a solid food, which is boiled in hot water like noodles. And bakery foods and snack foods cooked at high temperatures.
[0038]
In the case of noodles, it is generally boiled in hot water to make it edible. When only low-viscosity water-soluble dietary fiber is added to the noodle dough, the dietary fiber is eluted in boiling water during the boiling process, resulting in a markedly poor yield. There was a problem that the formation of noodles was deteriorated and the noodles were weak due to the inhibition of gluten formation. In addition, although there is no boiled process in instant noodles, it is steamed and then dried with hot air or fried food. At that time, low-viscosity dietary fiber moves to the surface with moisture, that is, it causes migration. "Slimy" is produced and the texture becomes bad. By using the composition for reinforcing dietary fiber of the present invention, these problems can be improved and noodles containing desired dietary fiber can be easily obtained without deteriorating the quality of noodles.
[0039]
Bakery foods include bread, cakes, cookies, biscuits, etc. Snack foods include molded potato chips, corn chips, pellet snacks, hail, etc. The food is in a dry state or a dry surface. The low-viscosity water-soluble dietary fiber is not due to the phenomenon of migrating during heat treatment and increasing the concentration of the surface part due to its low-viscosity and water-solubility. However, there is a problem that the texture becomes hard and the mouth melts poorly, it easily sticks to the teeth, and the volume becomes small. By using the composition for reinforcing dietary fiber of the present invention, these problems can be solved and a dietary fiber-reinforced food excellent in quality can be obtained.
[0040]
The dietary fiber reinforced food of the present invention includes the above-described dietary fiber reinforced composition as a raw material conventionally used in producing each food so that the food contains 6 to 45% by weight of the composition. And is produced according to a conventional production method for each food product. The addition method is not particularly limited, and the production method is not particularly limited. At that time, it is not always necessary to add the composition as a premixed composition, and the low-viscosity water-soluble dietary fiber and starches should be added separately so that they are contained in the final food in the ratio of the composition of the present invention. You can also. When the amount of the composition in the food exceeds 6 to 45% by weight, it becomes difficult to contain the desired dietary fiber without adversely affecting the quality of the food.
[0041]
Thus, if the composition for dietary fiber reinforcement | strengthening of this invention is used, a dietary fiber reinforced foodstuff can be obtained easily. The mechanism of action is not clear, but is presumed as follows. That is, foods to which the present invention can be particularly effectively applied include foods mainly made of flour such as wheat flour, buckwheat flour, corn flour, or snack foods mainly made of potato flour, and an emulsifier that suppresses swelling of starch is added. It is a food product in which the gelatinization of the starch contained in the main raw material does not occur abruptly, such as being heat-treated in a state of low moisture content. Hydroxypropyl starch with a certain degree of substitution or higher has a considerably lower gelatinization start temperature, and the earlier stage of the heat treatment, that is, low-viscosity water-soluble dietary fiber is eluted or migration occurs compared to the starch of the main ingredient Before the starch granules absorb water and swell. At that time, the dietary fiber is also adsorbed together with water to keep it uniform, and it seems that the harmful effects of adding only dietary fiber may be improved. In any case, the obtained dietary fiber reinforced food is enriched in dietary fiber and has excellent quality as each food.
[0042]
In addition, as the dietary fiber in the present invention, low-viscosity water-soluble dietary fiber is effective, and water-insoluble dietary fiber, and water-soluble dietary fiber does not exhibit the effects of the present invention. However, these are conventionally used for the purpose of improving the physical properties and workability of each food, such as adding xanthan gum or guar gum to noodles to make the noodles firm, adding the batter viscosity of the cake to xanthan gum However, such use is also applicable in the present invention.
[0043]
In addition, in addition to dietary fiber, when other physiological functions and nutrition enhancement are desired, components having the respective functions, such as various oligosaccharides, polyunsaturated fatty acids, peptides, glycosides, vitamins, Polyphenols, minerals and the like can be added as desired.
[0044]
Next, the present invention will be described in more detail with reference examples and examples. In Reference Examples and Examples, “parts” and “%” mean “parts by weight” and “% by weight”.
[0045]
[Reference Example 1]
Four parts of slurry in which 30 parts of sodium sulfate was dissolved in 120 parts of water and 100 parts of potato starch were dispersed therein were prepared, and under stirring, 33 parts of 3% aqueous sodium hydroxide solution and 1.7 parts of propylene oxide were added, respectively. Parts, 6 parts and 12 parts were added and reacted at 42 ° C. for 22 hours, then neutralized with hydrochloric acid, washed with water and dried. 1-4 hydroxypropyl starches were obtained. The degree of substitution was 0.035 (sample No. 1), 0.061 (sample No. 2), 0.115 (sample No. 3), and 0.195 (sample No. 4).
[0046]
[Reference Example 2]
In Reference Example 1, sample No. 1 was changed in the same manner except that potato starch was replaced with sago starch, propylene oxide was added in an amount of 7 parts, and sodium trimetaphosphate was added in an amount of 0.02%. 5 phosphate-crosslinked hydroxypropyl starch was obtained. The degree of substitution was 0.123, and the degree of swelling was 32.6.
[0047]
[Reference Example 3]
100 parts of potato starch was added to 120 parts of water to make a slurry, and 5% acetic anhydride was gradually added at room temperature while adding 3% aqueous caustic soda solution with stirring to maintain the pH at 8 to 9.5. The sample was neutralized with hydrochloric acid, washed with water and dried. 6 acetylated starch was obtained. Its acetylation degree (substitution degree) was 0.051.
[0048]
[Reference Example 4]
Three parts of slurry in which 10 parts of sodium sulfate was dissolved in 120 parts of water and 100 parts of tapioca starch were dispersed therein were prepared, and each of them was maintained at pH 11.1-11.3 by adding 3% aqueous sodium hydroxide solution with stirring. While adding 1.3 parts, 0.1 part and 0.03 part of sodium trimetaphosphate respectively and reacting at 40 ° C. for 12 hours, the mixture was neutralized with hydrochloric acid, washed with water and dried. 7-9 swelling suppression starches were obtained. Each swelling degree was 3.5 (sample No. 7), 12.0 (sample No. 8), and 18.2 (sample No. 9).
[0049]
[Reference Example 5]
In Reference Example 4, sample No. 4 was used in the same manner except that epichlorohydrin was used instead of sodium trimetaphosphate, the addition amount was 3.5 parts, and the reaction time was 20 hours. Ten swelling-suppressed starches were obtained. The degree of swelling was 2.6.
[0050]
[Reference Example 6]
Dissolve 20 parts of sodium sulfate in 120 parts of water, add 100 parts of wheat starch to make a slurry, add 40 parts of 3% aqueous sodium hydroxide, 0.2 part of sodium trimetaphosphate and 5 parts of propylene oxide under stirring to 41 ° C. For 20 hours, neutralized with hydrochloric acid, washed with water and dried. A swelling-suppressed starch containing 11 hydroxypropyl groups was obtained. The degree of swelling was 8.1, and the degree of substitution of hydroxypropyl groups was 0.092.
[0051]
[Example 1]
“Fiber Sol # 2” (Matsuya Chemical Industry Co., Ltd., abbreviated as Sol # 2) is used as the low-viscosity water-soluble dietary fiber, and sample No. 1 is used as the starch. 3 hydroxypropyl starch and sample no. Using a mixture of 25 parts of swelling-suppressed starch of 8 (average substitution degree 0.086), these were mixed at the ratio (%) in Table 1 to obtain a composition containing dietary fiber. Instant noodles were produced using these in the addition amounts (%) shown in Table 1.
[0052]
That is, the sol # 2 and starches of Table 1 were added to and mixed with wheat flour for noodles (amount to be 100 parts in total of ingredients excluding water), and 1.5 parts of salt, 0.2 parts of Kansui, 0. 2 parts, 32 parts of water containing 0.04 part of gardenia pigment was added and kneaded, and a noodle band with a noodle thickness of 1.2 mm was formed with a noodle roll, and a noodle strip was cut out using a rotary cutting blade (# 20 square), This was steamed with saturated steam for 2 minutes and filled with molds, fried at 150 ° C. for 90 seconds, and instant fried noodles each containing 3% of Sol # 2 were obtained. The control group was prepared in the same manner by adding 10% of untreated potato starch instead of Sol # 2 and starch. The obtained instant noodles were cooked for 3 minutes to evaluate the appearance and texture, and the results are shown in Table 1. In addition, in order to make it easy to understand superiority or inferiority, the appearance and texture were evaluated comprehensively based on the control group, and the overall evaluation was expressed as follows. ◎: Slightly good or good compared to the control plot ○: Equivalent to the control plot ×: Slightly poor or poor compared to the control plot
[0053]
[Table 1]

[0054]
[Example 2]
As starches, sample no. No. 8 swelling-inhibited starch, sample no. Hydroxypropyl starch (indicated as HPS in Table 2, but acetylated starch used in place of HPS is also shown in this column) and other starches in the proportions (%) shown in Table 2, and these starches are as low as 70%. 30% “Fibersol # 2” as viscous water-soluble dietary fiber was mixed to obtain a composition containing dietary fiber. Instant noodles with 5.1% “Fibersol # 2” added in the same manner as Example 1 except that 17% was added. The obtained instant noodles were evaluated in the same manner as in Example 1 and are shown in Table 2 as comprehensive evaluation. In the control group, 17% untreated potato starch was added. Moreover, untreated potato starch was used for other starches.
[0055]
[Table 2]

[0056]
[Example 3]
In Example 2, the sample Nos. Shown in Table 3 were used. 20 parts of the swelling-inhibited starch and Sample No. A composition containing dietary fiber was obtained in the same manner as in Example 2 except that 80 parts of hydroxypropyl starch No. 3 (average substitution degree 0.092, 0.110 in the case of Sample No. 11) was used as starches. Table 3 shows the results of the production and evaluation of instant noodles using this in the same manner as the overall evaluation. Note that corn starch and high amylose corn starch (amylose content of about 90%, indicated as high amyl in Table 3), which are not easily swollen among untreated starches, were also evaluated as swelling-inhibited starches.
[0057]
[Table 3]

[0058]
[Example 4]
40% of various types shown in Table 5 as low-viscosity water-soluble dietary fiber, and sample No. as starches. 5 hydroxypropyl starch and sample no. A composition of 50% of a mixture of 11 parts of swelling-suppressed starch of 11 (average substitution degree 0.109) was prepared. Using these, a dough was prepared according to a conventional method with the formulation shown in Table 4, molded and baked to produce a cookie. The quality of the obtained cookies was evaluated with reference to the control group, and the results are shown in Table 5.
[0059]
[Table 4]
Cookie prescription

[0060]
[Table 5]

[0061]
[Example 5]
“Fibersol # 2” is 40% as a low-viscosity water-soluble dietary fiber, and Sample No. 3, hydroxypropyl starch 60 parts, sample no. No. 8 swelling-suppressed starch and other starches as sample no. 14 parts of acetylated starch of 6 and 60% of a mixture of 6 parts of commercially available α-ized starch “Matsunoline M” (manufactured by Matsutani Chemical Co., Ltd.) (average substitution degree of hydroxypropyl group 0.069) for dietary fiber reinforcement A composition was prepared. 30 parts of this composition was added to 70 parts of flour and mixed, 37 parts of saline containing 2 parts of salt was added and kneaded, and then a noodle making roll and a rotary cutting blade (No. 10) were used according to conventional methods. I got raw udon. The raw udon was boiled in boiling water until the water content reached 70% to produce udon. The dietary fibers in the obtained udon were measured by high performance liquid chromatography (Eshin 41, published by the Ministry of Health and Welfare in May 1996) and the texture was evaluated in comparison with the control. “Fibersol # 2” has a dietary fiber content of 80% (4% moisture content, 83.3% dry fiber equivalent fiber content), and the theoretical addition amount of dietary fiber in boiled udon taking into account the moisture content of flour The result is 3.22% for the example and 3.20% for the comparative example. In addition, the control group was 100 parts of wheat flour, and in the comparative example, udon noodles were similarly produced with 88 parts of flour and 12 parts of “Fibersol # 2”.
[0062]
[Table 6]

[0063]
[Example 6]
“Fibersol # 2” is 35% as a low-viscosity water-soluble dietary fiber, and sample No. 3 hydroxypropyl starch and sample no. No. 11 swelling-suppressed starch and no. A dietary fiber reinforcing composition comprising 65% of a mixture of 11 parts α-converted by treatment with a drum dryer (average hydroxypropyl group substitution degree of 0.108) was prepared. Using this composition, the mixture was kneaded at the temperature of 26 ° C. and the fermentation time was 120 minutes, and then divided into 50 g. Further, the bench time was taken for 10 minutes and molded through a molder. C., 50 minutes, and then calcined at 190.degree. C. for 13 minutes to produce a dietary fiber reinforced butter roll containing about 10% of the composition of the present invention. The obtained butter roll of the present invention had a volume and color tone equivalent to those of the control group produced with 100 parts of flour without adding the composition, and the food texture was soft and favorable evaluation was obtained.
[0064]
Mixing ratio (parts)
Flour 80
Composition for reinforcing dietary fiber 20
East 3
East Food 0.1
Margarine 15
Salt 1.8
Fatty acid monoglyceride 0.3
Sugar 12
Nonfat dry milk 2
Whole egg 15
Water 50
[0065]
[Example 7]
30% “Fibersol # 2” as a low-viscosity water-soluble dietary fiber and Sample No. as starches. 5 hydroxypropyl starch and sample no. A composition for reinforcing dietary fiber comprising 70% of a mixture of 20 parts of swelling-suppressed starch of 8 and 20 parts of waxy corn starch (average hydroxypropyl group substitution degree of 0.074) was prepared.
[0066]
30 parts of this composition is added to and mixed with 220 parts of corn flour, and 130 parts of water containing 10 parts of sugar, 2 parts of salt and 1.2 parts of sodium bicarbonate is added and mixed uniformly. This was cooked, rolled (1.0 mm), molded, and fried at 190 ° C. for 30 seconds to obtain corn chips. The control group used 250 parts of corn flour without using starches, and the comparative example produced corn chips in the same manner using 241 parts of corn flour and 9 parts of “Fibersol # 2”. The obtained corn chips were evaluated with reference to the control group. The example had the same hardness as the control group, but was slightly superior in the crispy feeling, whereas the comparative example was strong in hardness and lacked in the crispy feeling, and was inferior in terms of melting in the mouth.

Claims

Noodles comprising 7 to 50% by weight of low-viscosity water-soluble dietary fiber and 50 to 93% by weight of starch having a hydroxypropyl group average substitution degree of 0.02 to 0.2, and a bakery food and A composition for reinforcing dietary fiber for use in the production of at least one kind of snack food .

The starch is composed of 10 to 60% by weight of swelling-inhibited starch having a degree of swelling of 3 to 15, 40 to 90% by weight of hydroxypropyl starch having a degree of substitution of 0.05 to 0.22, and 0 to 50% by weight of other starches. 2. The composition for reinforcing dietary fiber according to 1.

The composition for reinforcing dietary fiber according to claim 1, wherein the low-viscosity water-soluble dietary fiber is indigestible dextrin.

A composition for reinforcing dietary fiber comprising 7 to 50% by weight of low-viscosity water-soluble dietary fiber and 50 to 93% by weight of starch having an average degree of substitution of hydroxypropyl groups of 0.02 to 0.2 is contained in food. A food selected from dietary fiber reinforced noodles, bakery foods and snack foods.

The starch is composed of 10 to 60% by weight of swelling-inhibited starch having a degree of swelling of 3 to 15, 40 to 90% by weight of hydroxypropyl starch having a degree of substitution of 0.05 to 0.22, and 0 to 50% by weight of other starches. 4. The dietary fiber reinforced food according to 4.

The dietary fiber reinforced food according to claim 4, wherein the low-viscosity water-soluble dietary fiber is an indigestible dextrin.