JP7216181B2 - Processed foods containing wheat bran - Google Patents

Description

The present invention relates to processed foods containing wheat bran.

Wheat bran is mainly composed of pulverized wheat husks and is attracting attention as a health food material because it contains abundant insoluble dietary fiber, vitamins, minerals, and the like. However, since wheat bran has a peculiar odor (so-called bran odor), foods containing wheat bran are generally inferior in taste.
Several techniques have been reported for improving the odor of wheat bran. For example, in Patent Document 1, in a processed food containing wheat bran, the odor of wheat bran is suppressed by adjusting the content of ferulic acid and p-coumaric acid to the content of insoluble dietary fiber to a specific ratio. It is stated that

Japanese Patent No. 5922285

The present invention relates to the provision of a processed food that is rich in wheat bran or its main component arabinoxylan, while effectively reducing the smell of bran.

As a result of extensive studies in view of the above problems, the present inventors have found that a processed food rich in wheat bran and containing an amount within a specific range, or a processed food containing wheat bran and rich in arabinoxylan, which is the main component of wheat bran. and in an amount within a specific range, the bran odor of the resulting processed food is effectively reduced by adding an emulsifier in an amount larger than the usual blending amount and within a specific range. In addition, it was found that the unpleasant taste caused by a large amount of emulsifier is less likely to develop. The present invention has been completed through further studies based on these findings.

The present invention provides a wheat bran-containing processed food containing 1 to 30% by mass of wheat bran and 0.4 to 3.0% by mass of an emulsifier.
The present invention also provides a wheat bran-containing processed food containing 1.0 to 7.6% by mass of arabinoxylan and 0.4 to 3.0% by mass of an emulsifier.

The wheat bran-containing processed food of the present invention is a processed food that is rich in wheat bran or arabinoxylan while effectively reducing the smell of bran.

Preferred embodiments of the wheat bran-containing processed food of the present invention (hereinafter also simply referred to as "the processed food of the present invention") will be described below.

In one embodiment (hereinafter simply referred to as "first embodiment") of the processed food of the present invention, it contains 1 to 30% by mass of wheat bran and 0.4 to 3.0% by mass of an emulsifier. .
In the present invention, the content of each component in the processed food means the content of each component in the dough constituting the processed food (for example, in the case of baked confectionery, in the dough after baking).

The food form of the processed food of the present invention is not particularly limited. In pretzels, pies, cut breads or shortbreads, forms containing specific amounts of wheat bran and emulsifiers defined in the present invention), cereal foods (commonly referred to as Ready to eat, Breakfast cereal). In general, it is a flaky food obtained by steaming cereal raw materials, cooling it, flattening it, shaping it, expanding it, drying it, and then roasting it. In the present invention, the cereal food means the state before adding milk etc., that is, the form sold as cereal food), granulated rice, seasoning food (for example, dressing, ponzu , soy sauce, spreads), croutons, noodles, and bread. Among them, baked confectionery or cereal food is preferable, and baked confectionery is more preferable, from the viewpoint of expressing the effects of the present invention more effectively. Moreover, the processed food of the present invention may be a nutritional supplement, or may be a calorie bar or the like which is a baked confectionery considering nutritional balance.

In the first embodiment, by setting the content of wheat bran in the processed food to 1% by mass or more, it is possible to more effectively enjoy the physiological effects of wheat bran by eating the processed food. . From this viewpoint, the content of wheat bran in the processed food is preferably 2% by mass or more, more preferably 5% by mass or more, still more preferably 7% by mass or more, and particularly preferably 9% by mass or more.
Further, in the first embodiment, by setting the content of wheat bran in the processed food to 30% by mass or less, the preparation of the dough is less likely to be hindered, and the emulsifier can sufficiently bring out the masking effect of the bran odor. It becomes possible. The content of wheat bran in the processed food is preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 18% by mass or less, and particularly preferably 15% by mass or less. The wheat bran content in the processed food is the amount of wheat bran blended in the processed food.

Wheat bran contains arabinoxylan as a major component. “Arabinoxylan” is a type of hemicellulose composed of a main chain composed of xylose components and a side chain composed of arabinose components bound thereto.
In another embodiment of the processed food of the present invention (hereinafter simply referred to as "second embodiment"), the processed food contains wheat bran and contains 1.0 to 7.6% by mass of arabinoxylan. . The content of arabinoxylan in the processed food is preferably 2.0% by mass or more, more preferably 2.5% by mass or more. Moreover, the content of arabinoxylan in the processed food is preferably 6.0% by mass or less, more preferably 5.0% by mass or less. In the present invention, arabinoxylan is measured by the method described in Examples below.

The molecular weight of the arabinoxylan contained in the processed food of the present invention is not particularly limited, and it may be appropriately fractionated and used as long as the effects of the present invention are not impaired. The weight average molecular weight (Mw) of arabinoxylan is usually 300 or more, preferably 10,000 or more, more preferably 50,000 or more. The Mw of arabinoxylan is usually 1,000,000 or less, preferably 500,000 or less, more preferably 200,000 or less.
Also, the ratio of the arabinose component and the xylose component that constitute the arabinoxylan can be appropriately set within a range that does not impair the effects of the present invention. The molar ratio of the arabinose component to the xylose component (Ara/Xyl) is usually 0.01/1 or more, preferably 0.05/1 or more, more preferably 0.1/1 or more. Ara/Xyl is usually 10/1 or less, preferably 2/1 or less, more preferably 1.2/1 or less.
In addition, when explaining the amount of arabinoxylan in this specification, it means the amount of solid content (amount of non-volatile components) of arabinoxylan.

The processed food of the present invention (first embodiment and second embodiment are collectively referred to as "processed food of the present invention") contains 0.4 to 3.0% by mass of an emulsifier. By setting the content of the emulsifier in the processed food to 0.4% by mass or more, it is possible to effectively mask the bran odor derived from wheat bran. From this point of view, the content of the emulsifier in the processed food is preferably 0.5% by mass or more, more preferably 0.6% by mass or more.
Moreover, by setting the content of the emulsifier in the processed food of the present invention to 3.0% by mass or less, it is possible to sufficiently suppress the expression of offensive taste derived from the emulsifier. From the viewpoint of more effectively suppressing the expression of offensive taste derived from the emulsifier, the content of the emulsifier in the processed food is preferably 2.5% by mass or less, more preferably 2.0% by mass or less, and 1.5% by mass or less. is more preferable, and 1.2% by mass or less is particularly preferable.

Processed foods such as baked confectionery often contain an emulsifier for the purpose of modifying the dough. However, the amount of emulsifier to be blended is not so large, and is usually at a level of 0.2% by mass or less. The present invention is a processed food rich in wheat bran or rich in arabinoxylan, which is the main component of wheat bran, when the emulsifier is blended within a specific range that is much larger than the usual blending amount. , the odor of wheat bran is effectively masked, and the unpleasant taste of the emulsifier is less likely to develop. The reason why the off-taste of the emulsifier is suppressed is not clear, but it is presumed that the interaction between the emulsifier and wheat bran or arabinoxylan has some influence.

The type of emulsifier contained in the processed food of the present invention is not particularly limited, and one or more emulsifiers commonly used in flour foods can be used. From the viewpoint of reducing the bran odor of foods, the emulsifier preferably contains an emulsifier with an HLB of 1 to 16, more preferably an emulsifier with an HLB of 2 to 11, and an emulsifier with an HLB of 2 to 5. is more preferred. The proportion of the emulsifier with an HLB of 1 to 16 (preferably an emulsifier with an HLB of 2 to 11, more preferably an emulsifier with an HLB of 2 to 5) in the emulsifier contained in the processed food of the present invention is preferably 50% by mass or more. , more preferably 70% by mass or more, more preferably 80% by mass or more, and particularly preferably 90% by mass or more. It is also preferred that all emulsifiers contained in the processed food of the present invention have an HLB of 1-16.

Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, monoacylglycerol (glycerin monofatty acid ester), organic acid monoacylglycerol (glycerin fatty acid organic acid ester), and the like. .
There are no particular restrictions on the type of fatty acid that constitutes each emulsifier, and for example, an emulsifier containing a fatty acid having 8 to 24 carbon atoms, preferably 12 to 22 carbon atoms, as a constituent fatty acid can be used. Specific examples of the fatty acid include lauric acid, oleic acid, stearic acid, and behenic acid.
Examples of the organic acid constituting the organic acid monoacylglycerol include succinic acid, citric acid, diacetyltartaric acid, and tartaric acid.
Among others, the emulsifier contained in the processed food of the present invention preferably contains one or more sucrose fatty acid esters. The proportion of sucrose fatty acid ester in the emulsifier contained in the processed food of the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, and particularly preferably 90% by mass or more. It is also preferred that all emulsifiers contained in the processed food of the present invention are sucrose fatty acid esters.

There is no particular limitation on the method for producing the processed food of the present invention. By blending wheat bran, emulsifier, grain flour, etc. in the usual preparation method of the desired food form, so that the content of wheat bran, arabinoxylan, emulsifier, etc. in the resulting processed food satisfies the provisions of the present invention. Obtainable.
As the wheat bran, it is preferable to use the one obtained by pulverizing the husk of wheat. Wheat bran is commercially available, and for example, Wheat Bran DF (trade name, manufactured by Nisshin Pharma) and wheat bran (trade name, manufactured by Nippon Flour Mills Co., Ltd.) can be used. It is also preferable to use wheat bran that has been degreased or steamed and then dried.
Also, emulsifiers can be prepared by conventional methods and are commercially available.

If the processed food of the present invention is a baked confectionery, for example, at least grains (preferably wheat flour), wheat bran, and an emulsifier are mixed in specific amounts to prepare a dough, and the dough is heated using an oven or the like. It can be obtained by firing. The content of wheat bran, arabinoxylan, emulsifier, etc. in the resulting baked confectionery is adjusted within the range specified in the present invention by blending wheat bran, emulsifier, etc. in the preparation of the dough. In the preparation of the dough, it is preferable to add oils and fats, sugars, etc., which can be used as raw materials in the preparation of ordinary baked goods. If desired, eggs, powdered milk, milk, coconut milk, salt, powder, seasonings, swelling agents, pH adjusters, antioxidants, flavors, vitamins, proteins, starch, water, etc. may be blended.

In addition, when the processed food of the present invention is a cereal food (breakfast cereal), the cereal food is obtained by, for example, steaming a cereal raw material by a conventional method, compressing after cooling, molding, expanding with an extruder, and drying. It can be obtained by roasting. By blending wheat bran, emulsifier, etc. in the above manufacturing process, the contents of wheat bran, arabinoxylan, emulsifier, etc. in the resulting cereal food are adjusted within the range defined by the present invention. In the preparation of the dough, if necessary, for example, binders, sugars, natural or artificial sweeteners, chocolate, cocoa, salt, seasonings, spices, oils and fats, coloring agents, dried vegetables, dried fruits, nuts, Vitamins, mineral additives, dietary fiber, protein, water, etc. can be blended.

The present invention will be described in more detail based on examples, but the present invention is not limited to these embodiments.

[Measurement of arabinoxylan content]
<Preparation of sample solution>
2 mL of 1 mol/L hydrochloric acid was added to 10 mg of the sample, and the mixture was stirred for 30 minutes. After stirring, the mixture was heated to 100° C. and then allowed to cool over 15 minutes. After allowing to cool, 2 mL of a 1 mol/L sodium hydroxide aqueous solution and 2 mL of ultrapure water were added and stirred. After stirring, centrifugation was performed at 3000 rpm for 10 minutes, and the supernatant was recovered. After collecting the supernatant, the remaining residue was subjected to the above procedure (adding 2 mL of 1 mol / L sodium hydroxide aqueous solution and 2 mL of ultrapure water and stirring) again, and the supernatant after centrifugation was recovered for the first time. It was combined with the supernatant and subjected to the following analysis using liquid chromatography (LC).

<LC analysis conditions>
-Preparation of mobile phase-
100 mL of a 1 mol/L sodium hydroxide aqueous solution and 900 mL of ultrapure water were thoroughly mixed and degassed to obtain a mobile phase.

-LC conditions-
Model: DIONEX DX320
Detector: Persed Amperometric Detector (PAD)
Column: CarboPAC PA1 (4 x 250 mm)
Column temperature: Room temperature Mobile phase: A solution 100 mmol / L sodium hydroxide aqueous solution
: Liquid B Ultrapure water flow rate: 1.0 mL/min
Injection volume: 25 μL
Under the above conditions, the contents of arabinose and xylose were quantified from the peak areas at retention times of 12.5 minutes (arabinose) and 21.9 minutes (xylose), and the total amount of both was taken as the amount of arabinoxylan.

[Preparation Example] Preparation of Baked Goods 22.4 g of shortening, 62.1 g of reduced starch syrup, and a total of 1.0 g of ammonium carbonate and sodium bicarbonate as swelling agents were weighed and put into a Hobart mixer N50 MIXER (manufactured by Hobart). Further, an emulsifier shown in the table below was added, and the mixture was stirred at a low speed for 30 seconds and then stirred at a medium speed for 30 seconds. The amount of the emulsifier blended was adjusted so that the content in the baked confectionery (in the dough after baking) would be the amount shown in the table below.
14.1 g of water was added in two portions while stirring at a low speed for 30 seconds. After the first water addition, it was stirred at low speed for 30 seconds, then the second water was added and stirred at low speed for 30 seconds. After scraping off the oil adhering to the walls of the mixer, the mixture was stirred at a low speed for 30 seconds.
Subsequently, wheat flour was blended and stirred at low speed for 45 seconds, then wheat bran (trade name: Wheat Bran M, manufactured by Nisshin Pharma) was blended and stirred at low speed for 45 seconds. The blending amounts of wheat flour and wheat bran were adjusted so that the content of wheat bran or arabinoxylan in the baked confectionery was as shown in the table below.
The dough obtained above was stuffed into a rectangular baking mold and arranged on a baking sheet covered with release paper. The baking mold was made of metal and had a size of length×width×height: 80 mm×20 mm×15 mm.
Subsequently, baked confectioneries (Examples 1 to 18, Comparative Example) were obtained by baking under the following baking conditions.
Firing temperature: top heat: 180°C, bottom heat: 180°C
Baking time: 11 minutes 00 seconds

[Test Examples] Taste Evaluation of Baked Confectionery The bran odor and emulsifier off-taste of each baked confectionery obtained in the above preparation examples were evaluated by a panel of three experts based on the following evaluation criteria. All the evaluation results of each expert panel were the same.

<Evaluation Criteria for Bran Odor>
5: No smell of bran 4: Almost no smell of bran 3: The smell of bran is greatly reduced compared to the standard 2: The smell of bran is slightly reduced compared to the standard 1: Contains an emulsifier I feel a bran odor equivalent to the bran odor of a non-existent example (standard).

The evaluation of the above-mentioned bran odor was based on the above-mentioned evaluation criteria, using as a reference an example in which no emulsifier was blended among baked confectioneries having the same wheat bran content.
However, for the baked confectionery of Examples 4 and 5 (wheat bran content of 3.0% by mass and 5.0% by mass), the wheat bran content is 1.0% by mass and the emulsifier is not blended (i.e. The baked confectionery of Comparative Example 1) was evaluated as a reference.
In addition, the baked confectionery of Comparative Example 8 (wheat bran content 35.0% by mass) was evaluated based on the example in which the wheat bran content was 30.0% by mass and no emulsifier was blended (that is, Comparative Example 6). bottom.
Examples 12 to 18 were evaluated based on the example in which the wheat bran content was 13.8% by mass and no emulsifier was blended (that is, Comparative Example 3).

<Evaluation criteria for bad taste of emulsifier>
4: No bad taste of emulsifier 3: Almost no bad taste of emulsifier 2: Bad taste of emulsifier 1: Strong bad taste of emulsifier

The results are shown in the table below.

As shown in the above tables, the baked confectionery containing wheat bran but not containing an emulsifier had a strong bran odor (Comparative Examples 1, 3 and 6). In addition, even if an emulsifier was blended, the bran odor could not be sufficiently reduced when the amount was less than the amount specified in the present invention (Comparative Example 4). In addition, when the emulsifier was blended in a larger amount than specified in the present invention, the bran odor could be sufficiently reduced, but the emulsifier-derived offensive taste was felt (Comparative Examples 2, 5, 7). . Moreover, even in the baked confectionery containing the specified amount of the emulsifier according to the present invention, when a large amount of wheat bran was blended, the bran odor could not be sufficiently reduced (Comparative Example 8).
On the other hand, the wheat bran content is within the range specified by the present invention, and the content of the emulsifier is blended in the amount specified by the present invention. It can be seen that the smell of bran can be reduced to a level where no or almost no smell of bran is felt, and the unpleasant taste of the emulsifier is hardly felt (Examples 1 to 18).

Claims (2)

A wheat bran-containing baked confectionery containing 1 to 30% by mass of wheat bran and 0.4 to 3.0% by mass of an emulsifier,
The emulsifier in the wheat bran-containing baked goods comprises an emulsifier with an HLB of 2 to 5, wherein the emulsifier is selected from polyglycerin fatty acid esters and propylene glycol fatty acid esters,
A wheat bran-containing baked confectionery, wherein the proportion of the emulsifier with HLB of 2 to 5 in the emulsifier in the wheat bran-containing baked confectionery is 70% by mass or more . A baked confectionery containing wheat bran containing 1.0 to 7.6% by mass of arabinoxylan and 0.4 to 3.0% by mass of an emulsifier,
The emulsifier in the wheat bran-containing baked goods comprises an emulsifier with an HLB of 2 to 5, wherein the emulsifier is selected from polyglycerol fatty acid esters and propylene glycol fatty acid esters,
A wheat bran-containing baked confectionery, wherein the proportion of the emulsifier with HLB of 2 to 5 in the emulsifier in the wheat bran-containing baked confectionery is 70% by mass or more .