JP6130283B2 - Food composition derived from bran bran and method for producing the same - Google Patents

Description

  The present invention relates to a food composition obtained from oat bran and a method for producing the same. More specifically, the present invention uses oat bran as a raw material, and contains β-glucan, dietary fiber, and other nutrients contained in the bran. The present invention relates to a food composition contained in a form that can be easily absorbed and used, and a method for producing the same.

  Oats are generally processed into oatmeal, pressed oats, rolled oats and the like for consumption. The oat hull (ie, bran) is usually removed and edible, but the whole grain may be processed. In the former case, the ingredients contained in the bran cannot be used effectively, and in the latter case, the sugar contained in the endosperm will be contained, and the obtained food is difficult to adapt to, for example, diabetic patients. There is a possibility.

  Oat bran contains β-glucan, fiber components, and other nutrients. For example, β-glucan has a blood glucose level increase inhibitory effect and a cholesterol lowering effect, and is known to be effective in preventing lifestyle-related diseases. Attempts have been made to isolate and increase the concentration of β-glucan. For example, β-glucan is extracted using water or an organic solvent and dried to increase the concentration (for example, Japanese Patent Application Laid-Open No. 2003-081999 (Patent Document 1), Japanese Patent Application Laid-Open No. 2005-082517 (Patent Document 2). ), JP 2003-286175 A (Patent Document 3) Further, focusing on the molecular weight of β-glucan, a composition containing high-molecular weight and low-molecular weight β-glucan in a predetermined ratio has been proposed (special feature). JP 2009-263655 A (Patent Document 4) However, these proposals focus on β-glucan and attempt to use its physiological activity, and are intended to use other components contained in bran. Not what you want.

  Oat bran contains dietary fiber, minerals, lipids, proteins and amino acids. It is widely known that dietary fiber, especially water-soluble dietary fiber, has various physiological activities such as constipation improvement, suppression of glucose absorption in blood, and cholesterol reduction effect by taking for a long time, and has an effect of improving lifestyle-related diseases. ing. Other ingredients are also nutritional ingredients for which a balanced intake from food is desired.

  However, with bran as it is, humans cannot sufficiently absorb and use these components, and processing is necessary. In addition, processed products of bran generally often have a grainy texture, that is, a rough feeling, in the texture, and it can be said that this poor texture reduces the range of use of the processed bran products.

  As a method for processing oat bran, for example, a method has been proposed in which the bran is finely pulverized and the cell wall is destroyed to increase the free β-glucan concentration (for example, US Pat. No. 6,060,519 ( Patent Document 5), WO2004 / 099257A1 (Patent Document 6)). However, these proposals are processing methods that focus on β-glucan to the last, and cannot be said to be intended to demonstrate the overall physiological activity of the components contained in the bran. Further, in the case of fine pulverization, handling is difficult, and use as a food is limited. Furthermore, carbohydrates are likely to remain in the processed product as they are, and when it is desired to control the blood glucose level, its use is considered to be limited.

  In addition, a method for producing a cereal bran product containing β-glucan has been proposed (Japanese Patent Publication No. 2011-515077 (Patent Document 7)). In this method, the temperature in a process called a thermomachining process is 40 to 70 ° C.

Japanese Patent Laid-Open No. 2003-081999 Japanese Patent Laying-Open No. 2005-082517 JP 2003-286175 A JP 2009-263655 A US Pat. No. 6,060,519 WO2004 / 099257A1 Special table 2011-515077 gazette

  The present inventors have recently processed oat bran, especially hadaka oat bran, by a specific method to absorb and use not only β-glucan but also dietary fiber and other nutrients. The knowledge that the food composition containing with an easy form is obtained was acquired. The present invention is based on such knowledge.

  Accordingly, an object of the present invention is to provide a food composition derived from oat bran, in particular, hadaka oat bran, and a method for producing the same.

And the food composition according to the present invention is a food composition obtained from oat bran,
β-glucan 10 mass% or more,
30% by mass or more of dietary fiber,
18% by mass or more of protein,
8% by weight or more of fat
It comprises 40% by mass or less of saccharides.

In addition, the method for producing a food composition according to the present invention includes:
Crushing the oat bran, physically crushing its cell wall and releasing β-glucan into the crushed material,
And a step of causing at least one enzyme selected from the group consisting of phytase, cellulase, lysozyme, and xylase to act on the crushed material.

It is the figure which showed mass distribution of (beta) -glucan which the foodstuff composition by this invention obtained by the Example contains.

Ingredient composition and use of food composition The food composition according to the present invention is a composition obtained from oat bran, particularly preferably oak bran bran, in addition to β-glucan, dietary fiber, protein, lipid, It is rich in useful nutrients and nutrients such as minerals. In particular,
β-glucan 10 mass% or more,
30% by mass or more of dietary fiber,
18 mass% or more of protein, preferably 18-22 mass%,
8% by weight or more of fat, preferably 8-12% by weight,
It contains 40% by mass or less of saccharides.

In particular, β-glucan contains a relatively large amount of low- mass β-glucan as compared with raw material bran. Specifically, the amount of β-glucan having a mass of more than 300 kDa is reduced, and the composition of 300 kDa or less is relatively increased. As a result, the absorption of β-glucan is facilitated, and the effects of β-glucan, such as an inhibitory effect on the increase in blood glucose level and the effect of lowering cholesterol, can be obtained with a small amount of intake compared to ingesting untreated bran. .

  In addition, the food composition according to the present invention has the property that the increase in blood glucose level is moderate and the value is low, coupled with the low content of carbohydrates and the relatively high content of dietary fiber. That is, the food composition according to the present invention is characterized by a low GI (Glycemic Index). In particular, it is effective for improving diabetes, such as promoting insulin secretion and suppressing increase in blood glucose level, in patients with type II diabetes who cannot take carbohydrates and their spare groups. Furthermore, improvement of constipation, suppression of glucose absorption in blood, and cholesterol reduction effect by taking for a long time can be expected. According to the preferable aspect of this invention, the effect that the absorption of starch can be suppressed is acquired by beta-izing starch among the carbohydrates contained.

  Moreover, according to the preferable aspect of this invention, 80 mass% or more of the lipid of a food composition is an unsaturated fatty acid.

  The food composition according to the present invention has the taste and aroma of oat bran itself and can be eaten as it is. As described above, the food composition according to the present invention is provided as a health food because it contains useful nutrients and nutritional components such as dietary fiber, protein, lipid, and mineral in addition to β-glucan.

  Furthermore, the food composition according to the present invention can be used as a food additive that increases the commercial value of the food by adding it to other food. Therefore, according to the present invention, a food additive comprising the food composition according to the present invention is provided. For example, it can be dissolved in milk, yogurt, miso soup, etc., and can also be added to noodles, bread, baked goods, and the like. Therefore, according to the present invention, there is further provided a food composition comprising the food composition according to the present invention or the food additive. As will be described later, the food composition that has been subjected to the pulverization process has a smooth mouthfeel, and greatly improves the bad mouthfeel that has hitherto been found in foods containing bran.

Production Method The food composition according to the present invention can be preferably produced by the following method.

Oats and bran In the present invention, oats include European and American peeled oats (Covered Oat) and Chinese naked oats (Naked Oat). Mediterranean species (Avena byzantine Koch), Chinese nude (Avena nuda) are included. Moreover, bran means the outer skin of oats. In this specification, bran and outer skin are used synonymously.

  In a preferred embodiment of the present invention, Chinese naked oat (Avena nuda) is used as the oat. Chinese naked oat is also called Hadaka Oat. According to the findings obtained by the present inventors, this bran oat bran has a higher β-glucan content, protein content, lipid, particularly unsaturated fatty acid content, compared to other types of oat bran. The carbohydrate content was low. An excellent food composition can be obtained from such bran oat bran by processing according to the method of the present invention.

  The oat which is the origin of the food composition according to the present invention and which is the raw material is washed and dried, and then separated into oat flour and surface bran with a flour mill. The oat flour may be used as food, and in the present invention, normally used waste bran is used. According to a preferred embodiment of the present invention, the oats may be roasted before the processing by the flour mill, and the roasting is preferably performed at about 100 to 120 ° C. for about 5 to 10 minutes.

Pulverization Step In the present invention, oat bran is first subjected to a pulverization step, and the main purpose of this step is to physically destroy the cell wall and release β-glucan into the crushed material. The pulverization is performed by applying physical pressure, and the pressure pulverization is preferably performed under heating. Usually, the applied pressure is preferably about 40 to 150 kg / cm ² . Further, although heat is generated due to the friction during the pulverization process, it is preferable to control the temperature in order to positively heat or prevent excessive heating. According to a preferred embodiment of the present invention, the bran is preferably placed in a temperature range of 75 ° C. to 150 ° C., more preferably 80 to 150 ° C. during the pulverization step. Further in accordance with a preferred embodiment of the present invention, the temperature is preferably controlled in stages, for example, a stage and temperature of 80-90 ° C, then 110-120 ° C, and 130-140 ° C. It is preferable to perform the pulverization step while increasing the slag. The time for the pulverization treatment may be appropriately determined as long as β-glucan can be released into the crushed material, but according to a preferred embodiment of the present invention, it is preferably about 20 seconds to 3 minutes. Furthermore, in the embodiment in which the temperature is raised stepwise as described above, it is preferable to carry out at each temperature for a time within 10 seconds to 1 minute.

  According to a preferred embodiment of the present invention, in the pulverizing step, the bran is pulverized by an extruder. It is considered that the cell wall is efficiently physically broken and β-glucan can be liberated into the crushed material by a combined pulverization treatment of pressure, heat, and frictional shear force by an extruder. In the extruder, the bran is pushed out towards the nozzle at the end of the tube by a rotating screw inside the tube, preferably while being heated in a heated tube. In the present invention, the use of a twin screw extruder having two rotating screw shafts is preferable from the viewpoint of efficiency. The screw structure of the extruder and the terminal blocking shape are not particularly limited.

  According to a preferred embodiment of the present invention, it is preferable to add water to the bran before being subjected to the pulverization step because the efficiency of the pulverization step can be increased. The amount of water may be appropriately determined in consideration of the efficiency of the pulverization process. For example, 5 to 25% by mass of water is added to bran. The bran to which water has been added is preferably sufficiently stirred by a stirrer before the pulverization step so as to contain water uniformly. The addition of water may be performed during the pulverization process.

Step in which the enzyme is allowed to act In the present invention, the crushed material obtained by the above pulverization step is then allowed to act on at least one enzyme selected from the group consisting of phytase, cellulase, lysozyme, and xylase. According to a preferred embodiment of the present invention, all these enzymes are allowed to act. Here, phytase means an enzyme that cleaves inorganic phosphate from phytic acid (phytin phosphorus). By this enzyme, ions chelated to fetic acid are liberated, and a form that can be absorbed and used by humans is obtained. Cellulase means an enzyme that hydrolyzes the glycosidic bond of β-glucan. Lysozyme means an enzyme that hydrolyzes the polysaccharides that constitute the cell walls of eubacteria. Xylase means an enzyme that cleaves the β1-4 bond of xylan and decomposes it into xylose. These enzymes can reduce the mass of β-glucan and change the components contained in the bran into a form that can be absorbed and used by humans, such as some water-insoluble dietary fibers become water-soluble.

  The temperature and time at which the enzyme is allowed to act may be appropriately determined in consideration of the optimum temperature of the enzyme to be used and the like. For example, it is generally 40 to 50 ° C. and 20 minutes to 1 hour. During the action of the enzyme, it is preferable to stir the pulverized product as appropriate.

  After the enzyme is allowed to act, the enzyme is deactivated. The deactivation process is performed, for example, by raising the temperature of the system to about 90 to 120 ° C. After deactivation, the system is preferably allowed to cool to room temperature.

Additional Steps The food composition according to the present invention is obtained by obtaining the above grinding step and the step of allowing an enzyme to act. According to a preferred embodiment of the present invention, the food composition is as follows. It is preferable to further perform any or all of the treatment steps.

(A) Beta-formation of starch According to a preferred embodiment of the present invention, it is preferred that the starch contained in the obtained composition is beta-ized to make it difficult for humans to digest. In addition, β-modified starch is preferable because it functions as dietary fiber. Specifically, the composition is left at a temperature of 2 to 4 ° C. for about 24 hours to betaize the contained starch. As a result, it can be provided to humans who are limited in carbohydrates.

(B) Drying / micronization According to a preferred embodiment of the present invention, the obtained composition is subjected to the following drying / micronization step, whereby a homogeneous composition is obtained and the mouthfeel is smooth. A thing is obtained. First, the obtained composition is subjected to wet pulverization, and the composition is homogenized and refined to obtain a slurry. The obtained slurry is then subjected to a drying step. Drying includes, for example, a dry spray method, a freeze-drying method, and a drying method using hot air. Generally, it is difficult to dry a highly viscous slurry. In the present invention, it is preferable to use a drum dryer. Preferably, the surface temperature of the drum is 120 to 180 ° C., and the flakes can be dried in about 30 seconds to 2 minutes. The flaky material is pulverized with a pulverizer (for example, mechanical jet type), and if necessary, the particle size is adjusted by meshing to obtain a powdery food composition according to the present invention.

(C) Other steps According to a preferred embodiment of the present invention, the obtained food composition according to the present invention is preferably subjected to a sterilization step and a metal removal step to ensure its safety. Sterilization can be performed, for example, with a microwave sterilizer, and metal removal can be performed with a magnet machine.

Example 1
40 kg of bran oat bran was charged into a 200 L tank equipped with a stirrer, 4 L of water was added, and the mixture was stirred at 45-50 ° C. for 30 minutes at a stirring speed of 80-100 rpm. This mixture was charged into a twin-screw extruder (manufactured by Delun, model number DL56) and heated at 80 ° C. for 10 seconds, then at 110 ° C. for 10 seconds, and then at 130 ° C. for 10 seconds, with a screw rotation speed of 100 rpm. The mixing process was performed. After the treatment, the wet powder was left to cool to room temperature.

  Into a 500 L reaction tank equipped with a stirrer, 45 kg of the obtained wet powder and 320 L of water were charged, and the temperature was raised to 40 to 50 ° C. To this reaction tank, an enzyme solution (4 g of phytase (trade name: Sumiteam PHY) manufactured by Shin Nippon Chemical Co., Ltd. dissolved in 0.5 L of water) was added and stirred for 30 minutes, and then stirred at 120 ° C. for 20 minutes. A deactivation treatment was performed. The treatment liquid was transferred to a 450 L cooling tank, allowed to cool to room temperature, stirred for 24 hours while cooling to a temperature of 2-4 ° C., and subjected to β-treatment of starch to obtain a slurry.

  The obtained slurry was treated at 150 rpm while controlling it at a temperature of 40-50 ° C. with a wet mill (Donghua, model number DMJ110LA), and then dried with a drum dryer at 140 ° C. for 3 minutes. As a result, flakes were obtained. This flaky material was pulverized with a pulverizer (Erle, model number WF-30X) to obtain a powder, which was sieved to obtain a powder having an average particle diameter D50 of 158 μm.

The components of the composition thus obtained were analyzed. The results were as shown in the table below.

Moreover, the mass distribution of β- glucan contained were analyzed with mass distribution of the raw materials of β- glucan. The result was as shown in FIG.

Example 2
A composition was obtained in the same manner as in Example 1, except that the treatment with the twin screw extruder was performed at 80 ° C. for 30 seconds, 110 ° C. for 30 seconds, and 130 ° C. for 30 seconds. When the mass distribution of β-glucan of the obtained composition was analyzed, it was as shown in FIG.

Example 3
A composition was obtained in the same manner as in Example 1 except that the phytase treatment was not performed. The composition was prepared twice. The amount of fetic acid in the resulting composition was analyzed. The results were as shown in the table below.

Example 4
A composition was obtained in the same manner as in Example 1. Appearance observation and nutritional component analysis of this composition were performed, and the results were as described in the following table.

  This food composition was subjected to the following test on 22 men and women who were 20 years old and younger than 50 years old. First, in the first test, 11 people, half of the whole, eat white rice together with the food composition according to the present invention, and the remaining 11 people eat only white rice. Eleven people who ate meals had white rice only, and those who had only white rice had white rice with the food composition according to the invention. Therefore, the test period was 2 weeks of the entire test process of 6 days in the pre-observation period, 1 day in the 1st inspection, and 1 week in the second inspection after 1 week. The blood sampling points on the day of the examination were a total of 5 points on an empty stomach, 30, 60, 90, and 120 minutes after eating the test meal.

The average values of the glucose level and the insulin level in the blood of 22 subjects were as follows.

Example 5
A composition was obtained in the same manner as in Example 1. 10 g of this composition was dispersed in 200 ml of lukewarm water, and the texture and taste thereof were subjected to sensory evaluation by five panelists. For comparison, two commercially available products were subjected to the same sensory evaluation as ground oat products. The results were as shown in the table below.

Claims (7)

A method of manufacturing a food composition,
The food composition contains 10% by mass or more of β-glucan,
30% by mass or more of dietary fiber,
18% by mass or more of protein,
8% by weight or more of fat
40% by mass or less of carbohydrates
Comprising
The method comprising pulverizng bran oat, and pulverizing step to liberate the physically destroyed to β- glucan the cell wall in a crushed,
The crushed material, Ri name includes at least a step of reacting phytase,
The pulverizing step, the step of 80-90 ° C., then 110 to 120 ° C. in stages, and while increasing the phase and temperature of 130 to 140 ° C., and Ru carried out at 10 seconds to 1 minute within a time at each temperature The manufacturing method of the food composition characterized by the above-mentioned. Oat is a naked oats method according to claim 1. The production method according to claim 1 or 2 , wherein the pulverizing step is performed by applying a physical pressure to the bran under heating to expand and destroy the cell wall of the bran. The manufacturing method according to claim 3 , wherein the physical pressure is a frictional shear force. The production method according to any one of claims 1 to 4 , further comprising a β-formation step and / or a micronization step of starch after the step of causing phytase to act. The manufacturing method as described in any one of Claims 1-5 whose 80 mass% or more of the said lipid which a food composition contains is an unsaturated fatty acid. The production method according to any one of claims 1 to 6, wherein the food composition has a blood sugar level increase inhibitory action and / or a cholesterol lowering action.

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