JP6424025B2 - Wheat bran-containing preparation - Google Patents

Description

  The present invention relates to a wheat bran-containing preparation.

  Wheat bran is mainly made of crushed wheat hulls and contains a large amount of insoluble dietary fiber, vitamins, minerals, etc., and has recently attracted attention as a health food material. However, eating wheat bran leaves a dry texture in the mouth to absorb saliva in the mouth. Combined with this texture and the characteristic odor of wheat bran, the wheat bran blended food is generally inferior in taste.

Various methods have been developed to improve the taste of wheat bran. For example, Patent Document 1 describes that the wheat bran flavor is improved by washing and degreasing the wheat bran.
In addition, in Patent Documents 2 to 4, by mixing bran and water and allowing the autoenzyme to act, pressurization and heat treatment are performed as necessary, thereby reducing phytic acid in the bran and improving the texture and flavor. It is described that it is improved.
Further, Patent Document 5 describes that the rough and unpleasant odor can be suppressed by heating, kneading, shearing, granulating and then grinding the bran at 100 ° C. or higher.

JP-A-62-79756 JP-A-4-23958 JP-A-5-336907 JP-A-5-344866 JP 2012-110237 A

In the inventions described in Patent Documents 1 to 5, although the odor and texture that are regarded as the disadvantages of wheat bran can be improved to some extent, the level is not sufficient.
The present invention relates to the provision of a wheat bran-containing preparation in which the odor peculiar to wheat bran is suppressed, the saliva is hardly absorbed in the mouth, the dryness is suppressed, and the richness is enhanced.

  The inventors of the present invention have made extensive studies in view of the above problems. As a result, when ferulic acid and p-coumaric acid are added to wheat bran so that each amount of ferulic acid and p-coumaric acid is in a specific ratio to the amount of insoluble dietary fiber in wheat bran, It was found that the odor was suppressed, the absorption of saliva in the mouth was suppressed, and the ease of eating was greatly improved. Furthermore, the wheat bran added with the above-mentioned specific amounts of ferulic acid and p-coumaric acid was found to have an enhanced taste and a deep taste. The present invention has been completed based on these findings.

  In the present invention, the ferulic acid content is 0.008 to 1.5 parts by mass and the p-coumaric acid content is 0.0005 to 0.012 parts by mass with respect to 100 parts by mass of the insoluble dietary fiber content. A wheat bran-containing preparation is provided.

  The wheat bran-containing preparation of the present invention has a odor peculiar to wheat bran, is less likely to absorb saliva in the mouth, is less puffy, and has an enhanced richness.

The wheat bran-containing preparation of the present invention contains specific amounts of ferulic acid and p-coumaric acid.
In the wheat bran-containing preparation of the present invention, the ferulic acid content is 0.008 to 1.5 parts by mass and the p-coumaric acid content is 0.0005 to 0 with respect to 100 parts by mass of insoluble dietary fiber. 012 parts by mass.
The content of ferulic acid in the wheat bran-containing preparation of the present invention is preferably 0.01 to 1.1 parts by mass with respect to 100 parts by mass of insoluble dietary fiber from the viewpoint of flavor and texture improvement. 0.01 to 0.8 parts by mass is more preferable, and 0.01 to 0.55 parts by mass is even more preferable.
In addition, the content of p-coumaric acid in the wheat bran-containing preparation of the present invention is 0.001 to 0.012 parts by mass with respect to 100 parts by mass of insoluble dietary fiber from the viewpoint of flavor and texture improvement. Is preferable, 0.005-0.011 mass part is more preferable, and 0.008-0.011 mass part is further more preferable.
The content of insoluble dietary fiber, the content of ferulic acid and the content of p-coumaric acid in the wheat bran-containing preparation can be measured by the methods described in the examples described later.
The ferulic acid content in the wheat bran-containing preparation of the present invention is preferably 0.003 to 0.5% by mass, and 0.004 to 0.3% by mass from the viewpoint of flavor and texture improvement. More preferably, it is more preferably 0.004 to 0.25% by mass.
The content of p-coumaric acid in the wheat bran-containing preparation of the present invention is preferably 0.0002 to 0.006% by mass, and 0.0004 to 0.005% by mass from the viewpoint of flavor and texture improvement. % Is more preferable, and 0.0025 to 0.005 mass% is still more preferable.

There is no restriction | limiting in particular in the preparation method of the wheat bran containing formulation of this invention. Usually, the wheat bran-containing preparation of the present invention can be obtained by blending a specific amount of both ferulic acid and p-coumaric acid in wheat bran. The wheat bran-containing preparation of the present invention is preferably in the form of a composition in which each component is homogeneously mixed.
As wheat bran, it is preferable to use a crushed wheat hull. Wheat bran is commercially available. For example, wheat bran DF (trade name, manufactured by Nisshin Pharma) or wheat bran (trade name, manufactured by Nisshin Flour Milling Co., Ltd.) can be used. The content of insoluble dietary fiber in wheat bran is usually about 40 to 50% by mass.
Ferulic acid and p-coumaric acid can also be obtained commercially.

The wheat bran-containing preparation of the present invention may contain other components in addition to the components derived from wheat bran, ferulic acid and p-coumaric acid used as raw materials. For example, protein preparations, saccharides, lipids, dietary fibers, carbohydrates and the like may be contained.
There is no restriction | limiting in particular in the form of the wheat bran containing formulation of this invention. Any form such as a powder form, a pellet form, a tablet form, and a bead form may be used.
In the wheat bran-containing preparation of the present invention, the wheat bran content is preferably 60% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or more, and further preferably 90% by mass or more. In the wheat bran-containing preparation, the upper limit of the wheat bran content is 100% by mass.

  By adding the wheat bran-containing preparation of the present invention to various foods, the content of insoluble dietary fiber, vitamins, minerals and the like in the food can be increased. That is, the wheat bran-containing preparation of the present invention is suitably used as a health food material.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to the following Example.

[Measuring method]
(Measurement of insoluble dietary fiber content)
The amount of insoluble dietary fiber was measured by the modified Prosky method described in AOAC Method 991.42. Specifically, it measured by the following method.
The sample was treated with a homogenizer and then passed through a 10 mesh sieve to a particle size of 2 mm or less. 125 mL of petroleum ether was added to 5 g of the obtained powder sample and allowed to stand for 15 minutes with occasional stirring, then centrifuged (2150 G, 10 minutes), and the supernatant was poured into a glass filter G-3. Further, the same operation was repeated twice. Finally, the entire amount was poured into a glass filter, the residue was air-dried, and the obtained degreased sample was weighed. In a 500 mL tall beaker, 1 g of a defatted sample was collected, and 50 mL of a 0.08M phosphate buffer having a pH of 6.0 and 0.1 mL of thermostable α-amylase (trade name: Termacil 120 L, manufactured by NovoZymes) were added. This was left in a 95 ° C. water bath for 30 minutes while being shaken at intervals of 5 minutes, allowed to cool at room temperature for 10 minutes, and then adjusted to pH 7.5 by adding 0.275 M sodium hydroxide solution. 0.1 mL of 50 mg / mL protease (manufactured by Sigma) dissolved in 0.08 M phosphate buffer adjusted to pH 6.0 was added. The added protease has an activity of 500 U / mL. Thereafter, the mixture was shaken at 60 ° C. for 30 minutes, allowed to cool at room temperature for 10 minutes, and then adjusted to pH 4.3 using 0.325M hydrochloric acid. 0.1 mL of amyloglucosidase (trade name: Amyloglucosidase solution from Aspergillus niger, Sigma) was added and shaken at 60 ° C. for 30 minutes. It filtered with the crucible type glass filter 2G2, and what dried the residue overnight at 105 degreeC was weighed, and it was set as the amount of insoluble dietary fiber. Based on the amount of insoluble dietary fiber, the content of insoluble dietary fiber in the sample was calculated.

(Measurement of ferulic acid and p-coumaric acid content)
− Extraction of polyphenols −
The extraction of polyphenols was performed by the method of Zhou et al. (Kequan Zhou, Lan Su, and Liangli (Lucy) Yu., Phytochemicals and Antioxidant Properties in Wheat Bran. J. Agric. Food Chem., 52, 6108-6114 (2004)). Anson et al. (Nuria Mateo Ansonra, Bioprocessing of wheat bran improved in vitro bioaccessibility and colonic metabolism of phenolic compounds, J. Agric. Food Chem., 57, 6148-6155 (2009)) and JP 2010-63454 A The following method was performed with reference to the method described in the publication.
1.0 g of a sample was weighed into a centrifuge tube, 15 mL of 50 v / v% aqueous acetone was added, and the mixture was shaken at room temperature for 15 hours. Thereafter, the mixture was centrifuged at 10,000 × g for 10 minutes, and the resulting supernatant was collected. An equal amount of diethyl ether: ethyl acetate = 1: 1 (volume ratio) was added to the supernatant, followed by liquid separation, and a diethyl ether-ethyl acetate layer was recovered. This liquid separation and recovery operation was repeated three times. The solvent in the obtained diethyl ether-ethyl acetate layer was completely distilled off with an evaporator to obtain an extract containing free polyphenol (total polyphenol extract).

-Determination of ferulic acid and p-coumaric acid-
The total polyphenol extract obtained above was dissolved in 2 mL of methanol for high performance liquid chromatography (HPLC), and ferulic acid and p-coumaric acid were quantified by HPLC. A calibration curve of peak area value and concentration was prepared in advance using commercially available ferulic acid and p-coumaric acid as standard substances, and ferulic acid and p-coumaric acid were quantified based on this calibration curve.
The analysis conditions of HPLC are as follows.
Column: COSMOSIL 5C18-MS-II (150 mm × 4.6 mm)
Mobile phase A: 0.025% TFA-containing water Mobile phase B: 0.025% TFA-containing acetonitrile Gradient conditions:
<Elapsed time><Mobile phase B concentration (vol.%)>
0 → 5 minutes 5% → 9%
5 → 15 minutes 9% → 9%
15 → 22 minutes 9% → 11%,
22 → 38 minutes 11% → 18%
Column temperature: 40 ° C
Detection wavelength: UV 280nm
Flow rate: 0.8mL / min
Injection volume: 10μL
Standard substances: ferulic acid (manufactured by MB Biochemicals), p-coumaric acid (manufactured by LKT Laboratories)

[Preparation Example] Preparation of wheat bran-containing preparation Wheat bran-containing preparation is obtained by dissolving ferulic acid (manufactured by MB Biochemicals) and p-coumaric acid (manufactured by LKT Laboratories) in ethanol (manufactured by Wako Pure Chemical Industries, Ltd.). Is added to Wheat Blanc DF (manufactured by Nisshin Pharma Co., Ltd.) so as to have the concentrations shown in Table 1, and mixed homogeneously and air-dried, and wheat bran of the present invention products 1-9 and comparative products 1-4 A containing formulation was obtained. Wheat bran itself was used as a standard product.

  Using the obtained wheat bran-containing preparations as samples, the contents of insoluble dietary fiber, ferulic acid, and p-coumaric acid in each preparation were measured by the measurement method described above.

[Test example] Sensory evaluation Using the wheat bran-containing preparations prepared in the above preparation examples as samples, the bran odor, body taste, and saliva absorption were evaluated based on the following evaluation criteria. Each evaluation was performed by two specialist panels. The evaluation results of the two expert panels all agreed.

(Bran odor)
4: Feels almost no bran odor.
3: I feel a little bran smell but I don't care much.
2: I feel a bran odor.
1: Strongly feels bran odor (equivalent to standard product).

(Kokumi)
4: The richness is further enhanced.
3: A rich taste is felt.
2: I don't feel much taste.
1: Does not feel rich (equivalent to standard product).

(Absorption of saliva)
4: There is no sense that saliva is absorbed and can be swallowed naturally.
3: Less saliva absorption, and I don't mind the dryness in my mouth.
2: Saliva is absorbed and the mouth feels dry.
1: Strong absorption of saliva and strong prickiness in mouth (equivalent to standard product).

  The results are shown in Table 2 below.

As shown in Table 1, a preparation in which the content of either one or both of ferulic acid and p-coumaric acid is outside the scope of the present invention is 2 out of bran odor, body taste, and saliva absorption. The results were inferior in the above evaluation items (Comparative products 1 to 7).
On the other hand, in the preparations in which both the contents of ferulic acid and p-coumaric acid are within the range defined in the present invention, the bran odor was suppressed and the rich taste was enhanced. In addition, there was little absorption of saliva and it was difficult to feel dryness in the mouth (products 1-9 of the present invention).

Claims (6)

A method for suppressing odor of wheat bran, comprising mixing wheat bran, ferulic acid and p-coumaric acid,
In the mixture obtained by the mixing, the ferulic acid content is 0.01 to 1.5 parts by mass with respect to 100 parts by mass of the insoluble dietary fiber of the wheat bran, and the p-coumaric acid content is 0. A method for suppressing odor of wheat bran, which is 0.001 to 0.012 parts by mass. A method for suppressing the sense of saliva absorption by wheat bran, comprising mixing wheat bran, ferulic acid and p-coumaric acid,
In the mixture obtained by the mixing, the ferulic acid content is 0.01 to 1.5 parts by mass with respect to 100 parts by mass of the insoluble dietary fiber of the wheat bran, and the p-coumaric acid content is 0. A method for suppressing the sense of saliva absorption by wheat bran, which is 0.001 to 0.012 parts by mass. A method for improving the body taste of wheat bran, comprising mixing wheat bran, ferulic acid and p-coumaric acid,
In the mixture obtained by the mixing, the ferulic acid content is 0.01 to 1.5 parts by mass with respect to 100 parts by mass of the insoluble dietary fiber of the wheat bran, and the p-coumaric acid content is 0. A method for improving the body taste of wheat bran, from 0.001 to 0.012 parts by mass. A method of suppressing the smell of wheat bran, including mixing wheat bran, ferulic acid and p-coumaric acid, suppressing the saliva absorption feeling of wheat bran, and improving the wheat bran's body taste,
In the mixture obtained by the mixing, the ferulic acid content is 0.01 to 1.5 parts by mass with respect to 100 parts by mass of the insoluble dietary fiber of the wheat bran, and the p-coumaric acid content is 0. .001 to 0.012 parts by mass.   Before the mixing, the content of ferulic acid in the wheat bran is less than 0.008 parts by mass with respect to 100 parts by mass of insoluble dietary fiber of the wheat bran, and the content of p-coumaric acid in the wheat bran Is less than 0.0005 mass part with respect to 100 mass parts of the insoluble dietary fiber of the wheat bran, The method of any one of Claims 1-4. In the mixture obtained by the mixing, the ferulic acid content is 0.003 to 0.5 mass%, and the p-coumaric acid content is 0.0002 to 0.006 mass%. The method of any one of 1-5.