JPH01196270A - Production of processed oats bran effective in improving blood serum lipid - Google Patents

Abstract

PURPOSE:To prevent loss of damage of water-soluble dietary fibers contained in oats.bran and obtain processed oats.bran effective in improving blood serum lipid, by subjecting the oats.bran to puffing treatment. CONSTITUTION:Oats.bran is subjected to defatting treatment preferably by using a solvent, e.g., n-hexane, and subsequently centrifugation or filtration to remove residues. The solvent is then completely removed by forced-air drying, vacuum-drying, etc. The defatted oats.bran is subsequently heated under pressure and the pressure is rapidly lowered to puff the tissue thereof. In this case, an extruder can be especially used to efficiently puff the tissue. A feed group containing the puffed defatted oats.bran added thereto has the maximum ability to improve blood serum lipid as compared with that of not only polished rice group but also the raw material oats group and raw material oats.bran. The minimum arteriosclerotic index is also indicated.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to processed oat bran for increasing the utilization of water-soluble dietary fiber, which is an effective ingredient for improving serum lipids, contained in oat bran. Relating to a manufacturing method.

Oats, which are native to Central Asia and are also called oats, have been cultivated in Northern Europe and the Soviet Union for a long time, and are an important grain as feed for livestock. In addition, in recent years, oats have been used as a health-conscious food, which is called oatmeal, which is milled, roasted, and then ground or rolled and pressed. In addition, oat flour, which is made by milling oats, has come to be used as a raw material for snack foods.

On the other hand, in recent years cellulose, hemicellulose, pectin,
Guar gum, chitin, seaweed polysaccharides, chemically modified polysaccharides (chemically modified starch, carboxymethylcellulose), etc. are called dietary fibers or dietary fibers, and have been noted to have the following physiological effects. There is.

That is, the above-mentioned dietary fiber is an indigestible component in food that cannot be digested by human digestive enzymes, and is water-soluble.
It is divided into insoluble and insoluble types. Among these, water-soluble ones: ■ inhibit the absorption of harmful or carcinogenic substances existing in the intestines and excrete them; ■ adsorb cholesterol, bile acids, and heavy metals and excrete them; It has physiological effects such as improving the intestinal environment by making the bacterial flora dominant with useful bacteria,
- Permanently soluble products have been reported to have the following effects: 1) increasing intestinal motility and shortening the time taken for food to pass through the intestine; and 2) increasing intestinal capacity and fecal volume.

Therefore, since dietary fiber exhibits the physiological effects mentioned above, it improves serum lipids, which are factors in hyperlipidemia and arteriosclerosis.
It is said to be particularly effective in improving serum cholesterol levels.

Oats are rich in both soluble and insoluble dietary fiber.
It is thought to be useful in dietary therapy for hyperlipidemia, arteriosclerosis, etc.

However, processed oats that have been refined or milled have a reduced dietary fiber content, and in order to be actually eaten, they must be processed as described above to form oatmeal. However, there is a problem in that there are restrictions on its intake. In view of these circumstances, the present inventor has developed a method for producing oat processed food containing a high amount of dietary fiber by using oat bran (referred to as oat plan) produced during oat milling or refining. We also considered the treatment of Oats Plan, based on the perspective that it is important from the standpoint of effective resource utilization to use the Oats Plan (hereinafter referred to as such).

However, oat plan has a harder structure than oats and is not suitable for consumption in its original form, and physiologically effective water-soluble dietary fiber (called grain gum) is difficult to dissolve from the firm structure. It turns out that there is a problem. In fact, when subjects with high serum cholesterol levels were given oatmeal foods and Oat Plan foods for 12 weeks, they found that those who were given oatmeal foods were more likely to eat oats.
There are reports that although the dietary fiber content is lower than that of plan foods, they significantly lower serum cholesterol levels. [
``Journal of the American Data Association J''
nDietic Association) vol.
86, l'h6.1986).

The present invention aims to convert oat plan into an edible form for the purpose of increasing the utilization of these useful ingredients without losing or destroying the water-soluble dietary fiber contained in oat plan. The objective is to provide a processing method to achieve this.

The present inventors have discovered that oat plan can be made into an edible form by puffing it, and have also demonstrated that the utilization of water-soluble dietary fiber is improved, leading to the present invention.

The present invention will be explained in detail below.

A feature of the present invention is that oat plan is made into an edible form by swelling, and the usability of water-soluble dietary fiber is improved. That is, by heating the oat plan under pressure and rapidly reducing the pressure to expand the m-weave, the usability of the dietary fiber in the oat plan as food is improved.

The puffing treatment of the oat plan according to the present invention for the purpose of "°" can be carried out by heating the oat plan under pressure and rapidly reducing the pressure to puff up its tissue in the same way as ordinary puffed foods. In particular, using an extruder allows for efficient expansion.

In the present invention, it is preferable to degrease the oat plan in advance before the above-mentioned puffing treatment, and if the degreased oat plan is subjected to the puffing treatment, it can be puffed more efficiently.

For example, n-hexane is used to degrease oat plan. It is best to add 4 to 10 times the amount of n-hexane to the raw material oat plan, and process while stirring for about 15 hours. After degreasing, collect the residue by centrifugation or filtration.
The solvent is completely removed by ventilation drying or vacuum drying, and then the swelling treatment is performed.

Table 1 shows changes in general components and dietary fiber content with respect to the oat plan raw material that has been subjected to the above-mentioned defatting treatment.

(Note) Values in parentheses indicate dry weight%.

Dietary fiber was determined by the method of Asp et al.

Next, Table 2 shows the results of examining the composition of the processed oat plan obtained by expanding the defatted oat plan with an extruder.

Note that the swelling treatment was performed using an extruder at 141° C. and 47 kgf/−.

Table 2 (Unit: %) As shown in Table 2, when oat plan is expanded using an extruder, water-soluble dietary fiber (mainly grain gum) is eluted and its content increases. .

EXAMPLES The present invention and its effects will be explained in more detail with reference to Examples below.

Example Raw material oat plan with 9.5% moisture and 7.5% fat.
- Defatt with hexane to make a defatted oat plan with 6.3% moisture and 1.7% fat. The raw material supply rate is 25
kg/h, maximum barrel temperature 141℃, maximum pressure 47k
Expansion treatment was performed using a two-wheeled extruder under the conditions of gf/crA and screw rotation speed of 88 rpm.

The obtained processed oat plan is a type of flatbread with a slightly dense structure, and has good texture, flavor, and taste.

The component values of the processed oat plan obtained in Example 1 are as shown in Table 2.

Next, the results of comparing the improved effect on serum lipids of the processed oat plan obtained according to the present invention using rats as test animals with that of conventional raw material oats and defatted oat plan cooked in a rice cooker will be shown.

Test method: Male and female SD rats weighing approximately 70 g (manufactured by Nippon Talea Co., Ltd.) were preliminarily fed for 6 days with a standard feed (CE-2 feed made by Nippon Talea Co., Ltd.), and then divided into 5 groups of 8 rats per group. Each of the experimental feeds shown was administered to the mice and the animals were kept for 10 days.

On the 7th and 100th day after administering the above experimental feed, blood was collected from the tail vein of the rats, and after separating the serum, Determina TC-
Serum cholesterol level was measured by an enzymatic method using 5 (manufactured by Kyowa Medex).

In addition, after a 16-hour fasting period after the end of rearing, blood was collected from the heart under bendoparbital anesthesia, and serum lipids were measured in the same manner. The results are shown in Table 3.4.5.

As shown in Table 4.5, puffed defatted oats
The feed group supplemented with plan was found to have the highest ability to improve serum lipids compared to the polished rice group, as well as the raw oat group and the raw oat/plan group. The arteriosclerosis index also showed the lowest value.

Claims (3)

[Claims] (1) A method for producing processed oats and bran, which comprises subjecting oats and bran to a swelling treatment. (2) The manufacturing method according to claim (1), wherein the oats and bran are previously degreased. (3) The manufacturing method according to claim (1) or (2), in which the swelling treatment is performed using an extruder.