JPH0223151B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing food and drink products, and more specifically, in order to provide food and drink products with the effect of suppressing an increase in serum cholesterol and improve the physical properties of food and drink products, dietary fiber prepared from cereal bran is added to food and drink products. The present invention relates to a method for producing food and drink products characterized in that the present invention is added to food and drink products. Recently, dietary fiber (Dietary
Fiber) is attracting attention. What is this dietary fiber?
The main components are cellulose, hemicellulose, lignin, pectin, etc., and are distinguished from conventional so-called crude fibers. It is said to be an indigestible component of
This is said to be correlated with increases and decreases in serum cholesterol, prevention of obesity and diabetes, appendicitis, colon cancer, and promotion of elimination of toxic substances in food. The present inventors have previously demonstrated that dietary fiber containing cellulose and hemicellulose, which are prepared from grains, particularly corn husks (corn fiber), through certain treatments, has a remarkable effect on suppressing increases in serum cholesterol. and filed a patent application for this (patent application filed in 1983-
No. 96206). After that, the present inventors continued to study the application of the dietary fiber to foods and drinks, and as a result, NDF of dietary fiber prepared from cereal bran was found.
If the value is above a certain value and the amount of dietary fiber added to the food or drink is within a certain range, it will effectively impart physiological activities such as suppressing the increase in serum cholesterol to the food or drink. The present invention has been completed based on the discovery that it is possible to improve the physical properties of foods and beverages without impairing their texture, and also to improve workability during the production of foods and beverages. The present invention will be explained in detail below. The dietary fiber used in the present invention is prepared from cereal bran. As grain bran, corn husks, wheat, barley, rye bran, etc. can be used, but corn husks contain large amounts of cellulose and hemicellulose and are easy to prepare compared to other cereal brans. It is particularly preferably used from the point of view. As for the method of preparing dietary fiber from the bran of these cereals, the method described in JP-A-57-21323 can be adopted.
That is, by subjecting the grain bran to enzyme treatment, chemical treatment, physical treatment, or a suitable combination of these treatments, the tissue structure of the grain bran is relaxed, and starch, protein, lipid, By removing impurities such as inorganic substances, dietary fiber whose main components are cellulose and hemicellulose can be obtained. Next, as an example, a method for preparing dietary fiber using corn husk (corn fiber) as a raw material is as follows. A dispersion of corn fibers separated and produced by wet milling of corn (solid content: 5
%) to 7.0, add 0.4% of pioprase SP-10 (manufactured by Nagase Sangyo Co., Ltd.), and heat at 50°C with stirring.
After keeping overnight, centrifugal dehydration and washing. This was made into a dispersion liquid again, the pH was adjusted to 7.0, and amylase (Clistase T-5, manufactured by Daiwa Kasei Co., Ltd.) was added at 0.5%.
Add and keep at 90°C with stirring for 3 hours. Next, it is centrifugally dehydrated and washed in the same manner, dried at room temperature, and crushed to obtain 84% NDF (neutral detergent treated fiber) dietary fiber. In the present invention, the NDF value of the dietary fiber prepared from cereal bran as described above is required to be 50% or more, preferably 60% or more. Here, NDF (Neutral Detergent Fiber) refers to the content of cellulose, hemicellulose, and lignin in food, and the measurement method is as follows:
Association of Official Agricultural
According to the method described in Chemists, 46 , P825-829, 1963. NDF of 50% or more is required in relation to the amount of addition described below. In other words, dietary fiber with an NDF value of less than 50% needs to be added in a considerable amount in order to impart physiological activities such as suppressing increases in serum cholesterol to foods and beverages, but when the amount added is large, the texture of the food and beverage becomes This is because it will harm the It should be noted that the effect of dietary fiber on suppressing the increase in serum cholesterol is mainly attributed to hemicellulose, so the above NDF50
% or more of dietary fiber, the higher the content of hemicellulose, the more physiological activity can be imparted to foods and drinks with a smaller amount added, and the risk of deterioration of texture is further reduced. Next, the amount of dietary fiber added is required to be in the range of 1 to 30% by weight, preferably 1 to 20% by weight, based on the food/beverage product for the reasons mentioned above. If less than 1% is added, it will not be possible to impart physiological activity to the food or drink, and the purpose of improving the physical properties of the food or drink cannot be achieved.
On the other hand, if it is added in an amount exceeding 30%, although physiological activity can be imparted to the food/beverage product, the texture of the resulting food/beverage product will be impaired, which is not preferable. In the present invention, when adding dietary fiber to foods and drinks, dietary fiber may be added as is, or moistened in water, hot water, a solution, etc., or added to food or drink. Any method of dispersing it may be used, and it may be used in a state depending on the intended food or drink. As in the present invention, when a certain amount of dietary fiber with a certain NDF value is added during the production of various foods and drinks, it is possible to not only impart physiological activity, but also to combine with the physical properties of dietary fiber. The present invention can be applied to the production of a wide range of foods and beverages as follows, since it improves workability in food and beverage production and improves physical properties without impairing the texture of foods and beverages. (1) The dietary fiber used in the present invention is porous and has excellent adsorption properties such as water absorption, oil absorption, water retention, and aroma retention, so it can be used in miso, tofu, retort foods, frozen foods, bread, When used as an additive in the production of pies, sweets, water paste products such as kamaboko and chikuwa, and meat products such as hamburgers and meat dumplings, it maintains aging resistance, prevents water from bleeding, and maintains soft texture and freshness. There are other effects. (2) Since this dietary fiber is porous and has high adsorption properties, it can be effectively used as a powdered carrier in the production of powdered soups, powdered oils and fats, powdered extracts, powdered flavorings, etc., and the powdered foods obtained by the present invention are It has low hygroscopicity and high fluidity, and when dissolved in water or hot water, it disintegrates and disperses easily. (3) This dietary fiber maintains fluidity and prevents mutual sticking, so
When added to the production of kelp tsukudani, powdered cheese, etc., it exhibits a caking prevention effect. (4) This dietary fiber has the property of absorbing water from the system and relatively increasing the viscosity, so it can be used as a viscosity regulator for sauces, ketchup, dressings, mayonnaise, sauces for grilled meat, etc., and can also be used to improve texture through its emulsifying properties. It is valid. (5) When this dietary fiber is added to biscuits, kutsky, udon, soba, etc., it improves the spreadability of the dough.
Cutting properties and engraving properties are good, and workability is improved. (6) This dietary fiber is also effective as a shape preservative to maintain the shape of pasty foods such as creams and spreads. (7) When this dietary fiber is added to baked confectionery such as biscuits, kutuki, okaki, and senbei, it has the effect of improving peelability from the iron plate, reducing the generation of crumbs, and making the product crispier. It is possible to impart a pleasant texture. (8) This dietary fiber is effective as an excipient when added to tablet-type or granule-type foods such as ramune sweets. Next, in order to confirm that the food and beverage to which dietary fiber according to the present invention has been added has an effect of suppressing the rise in serum cholesterol, a test was conducted on rats using kutsky produced using dietary fiber as follows. (1) Preparation of dietary fiber A dispersion of corn fiber (solid content 5%) separated and produced by wet milling of corn was adjusted to pH 7.0 and added with Pioprase SP-10.
(manufactured by Nagase Sangyo Co., Ltd.) 0.4% and while stirring.
After keeping at 50°C overnight, centrifugal dehydration and washing were performed twice. This was made into a dispersion liquid again, the pH was adjusted to 7, amylase T-5 was added, and the mixture was kept at 90°C for 3 hours with stirring. Similarly, centrifugal dehydration and washing were carried out, followed by drying at room temperature and pulverization to obtain dietary fiber. The NDF of the obtained dietary fiber was 84.8%, and the hemicellulose content was 61.2%. In addition,
NDF41.6%, hemicellulose content 28.2 was obtained by the same procedure as above except that wheat bran was used as the raw material.
% dietary fiber was prepared. (2) Preparation of kutski Using the two kinds of dietary fiber powders prepared in (1) above, prepare dough according to the raw material combination shown in Table 1, shape it, put it in an oven and bake it at 150℃ for 15 minutes. A kutsky (test sample) according to the invention was prepared. As a control sample, kutsky was similarly prepared without adding dietary fiber powder to the raw material mixture.

【table】

[Table] (3) Animal experiment The composition (wt%) of the provided feed is shown in Table 2. Kutsky was ground using a coffee grinder. In addition, the feeds containing 1% cholesterol and 0.25% sodium cholate in the control group and test group in the table were adjusted by adjusting the amount of sugar added.

【table】

[Table] As experimental animals, animals with a weight of approximately 65 to 75 g are recommended.
Sprague Dawly male rats were pre-fed for 7 days on a standard diet, then divided into 3 groups of 8 rats each and administered each diet shown in Table 2.
It was kept for days. On the day after the end of the experiment, the subjects' heads were decapitated using a safety cutter, blood was collected, and serum cholesterol was measured. This measurement was carried out by an enzymatic method using Determiner TC (Kyowa Hakko Kogyo Co., Ltd.). The amount of cholesterol intake was calculated from the cholesterol content contained in the administered feed. The experimental results are
The results were as shown in Table 3.

[Table] As shown in Table 3 above, serum cholesterol in the control group was 465 mg/100 ml, whereas in the test group (the product of the present invention)
It was found that 368 mg/100 ml showed a remarkable effect of suppressing the rise in serum cholesterol. on the other hand,
In the test group (comparative product) using kutsky prepared with dietary fiber containing NDF of 50% or less, no effect of suppressing the increase in serum cholesterol was observed at all. As described above, when food and drink products are manufactured using the product of the present invention, as shown in the above test results, it is possible to impart physiological activity to the food and drink products, such as suppressing the increase in serum cholesterol, while at the same time not impairing the texture of the food and drink products. It is possible to improve the physical properties and also improve the workability during the production of food and drink products. The present invention having such effects is of great industrial benefit. Hereinafter, the present invention will be explained using examples. Example 1 (Bread) Make a medium dough with 70 parts of wheat flour (strong), 2 parts of yeast, 0.1 part of yeast food, and 39 parts of distilled water.
Add an appropriate amount of distilled water to 20 parts of wheat flour, 17 parts of dietary fiber (prepared from corn fiber, NDF 90%), 2 parts of salt, 5 parts of granulated sugar, and 4 parts of corn flour, knead and ferment, and then gas After cutting it out, shaping it, and removing the foil, we baked it in a gas oven to make bread. When bread without dietary fiber additives was made in the same manner as above and compared, the bread according to the present invention was found to have accelerated fermentation, better browning, and softer bread than bread without dietary fiber additives. The softness was also better maintained. Example 2 (Ann) 300 parts of raw Ann, dietary fiber (prepared from oats,
300 parts of water was added to 120 parts of NDF (80%), 180 parts of sugar, 20 parts of high fructose sugar, and 10 parts of maltose syrup, and the mixture was refined in a conventional manner to make an. The moisture content of the finished Tsutaan was 45%. When a product without dietary fiber additives was made in the same manner and compared, the additive-free product had a slightly brownish color and some discoloration was observed, whereas the product of the present invention did not exhibit any discoloration. In addition, the product of the present invention was also superior in the aroma of Ann. From this, it can be seen that the present invention has improved heat resistance and fragrance retention. Furthermore, the water content of the additive-free Ant is 40%, while the water content of the Ant of the present invention is 45% as mentioned above, which indicates that the water retention and water absorption properties are improved by the present invention. Example 3 (Casing Kamaboko) 100 parts of commercially available surimi, 2 parts of salt, 3 parts of starch, dietary fiber (prepared from corn fiber, NDE 87%)
A casing kamaboko was made according to a conventional method by mixing 3 parts of the above ingredients and 40 parts of distilled water. A product with no added dietary fiber was prepared using exactly the same formulation except that the amount of starch added was 5 parts. When the product of the present invention and the additive-free product were sampled and compared, the product of the present invention was superior to the additive-free product in both texture such as crispness and taste. Example 4 (Powdered soup) 7 parts corn starch, 7 parts beef extract, 7 parts concentrated vegetable juice, 10 parts milk powder, 5 parts sugar, 3 parts salt, 2 parts vegetable powder, dietary fiber (prepared from waxy corn fiber, NDF 97%) ), 4 parts butter, and a small amount of spices, and the moisture-rich ingredients are 50% in advance.
After concentrating under reduced pressure to a concentration, a small amount of sugar ester was added, the whole was mixed well, and then spray-dried to make a powder soup. When a product without dietary fiber additives was made in the same manner and compared with the product of the present invention, the product of the present invention was superior in both flavor and solubility when dissolved in hot water. Example 5 (Kelp tsukudani) 100 parts of kelp, which had foreign substances removed and cut into appropriate sizes, dietary fiber (prepared from oat bran,
20 parts of NDF (71%) were mixed, 100 parts of a seasoning liquid mainly composed of soy sauce was added to this, and boiled kelp tsukudani was prepared using a conventional method. When a product without dietary fiber additives was made in the same manner and compared with the product of the present invention, the product of the present invention had a better flavor than the product without additives, and there was less mutual pecking of kelp. In addition, cooking of tsukudani was easier with the method of the present invention in which dietary fiber was added. Example 6 (Sauce) Add 3 parts of dietary fiber (prepared from corn fiber, NDF 83%) to 100 parts of commercially available medium sauce, mix with a homomixer at 10,000 rpm for 5 minutes, and bottle it and leave it at room temperature for 2 months. After leaving it for a while, I observed it and found that no precipitation was observed. From this, it was confirmed that dietary fiber does not precipitate even if the liquid seasoning is produced according to the present invention. Example 7 (Udon) Boiled noodles were prepared in a conventional manner by adding 45 parts of water to 95 parts of wheat flour, 7 parts of dietary fiber (prepared from corn fiber, NDF 92%), and 3 parts of salt. When a product without dietary fiber additives was made in the same manner and compared with the product of the present invention, the product of the present invention had better fabric spreadability, cuttability, etc., and workability was significantly improved. Example 8 (Wafer Earth) 80 parts of wheat flour, 180 parts of milk, 90 parts of dietary fiber (prepared from wheat bran, NDF 51%), 1 part of ammonium carbonate
A dough was prepared by blending 100 parts of egg yolk, 10 parts of egg yolk, and 100 parts of egg yolk, and baked to form a wafer by a conventional method. Next, a small amount of heated and melted sugar solution was added to the 30% gelatin solution, stirred and cooled to form a paste, which was then applied between two wafers and dried, and then cut to make wafer earth. When the product was prepared in the same manner as the product without dietary fiber additives and compared with the product of the present invention, it was found that the product of the present invention was easier to adjust the dough and the edges were less likely to break when cut. Example 9 (Omelette) 200 parts of eggs, 60 parts of boiled stock, 25 parts of sugar, 25 parts of dietary fiber (prepared from wheat bran, NDF 65%), soy sauce
Tamagoyaki was made using a conventional method using a mixture of 2.5 parts, chemical seasonings, and a small amount of oil. The prepared tamagoyaki was cut into desired sizes, wrapped in plastic wrap, and stored in the freezer (-20°C). A version without dietary fiber additives was made in the same manner and stored frozen. When two kinds of frozen tamagoyaki were thawed, dripping occurred in the additive-free product, but no dripping occurred in the product of the present invention. This shows that the present invention improves water retention and aging resistance. Example 10 (Fried food batter) Starch 63 parts, dietary fiber (prepared from rice bran, NDF55
%) and 7 parts of pregelatinized rice flour were uniformly mixed to make a batter. After coating peeled Taisho shrimp using the obtained coating material, the shrimp was dipped in eggs, and further coated with breadcrumbs and fried in oil. When we made similar fried shrimp using a commercially available batter and compared it with the product of the present invention, we found that the fries made with the batter of the present invention had softer and fresher meat. was maintained. Example 11 (Ramune confectionery) 80 parts glucose, 17 parts sugar, 1 part dietary fiber (prepared from barley bran, NDF 75%), 0.5 part tartaric acid,
A ramune confectionery was prepared by blending 0.5 parts of baking soda and a small amount of fragrance, and compressing the mixture into tablets using stearic acid and purified talc in a conventional manner. When I ate the resulting ramune confectionery, it melted well in my mouth and had almost no graininess. Example 12 (Kyan Day) A small amount of flavoring was added to 64 parts of sugar, 35 parts of starch syrup, 1 part of dietary fiber (prepared from wheat bran, NDF 61%),
I made Kyan Day using the usual method. In the case of making the candi according to the present invention, it is easier to concentrate than in the case where no dietary fiber is added, and the resulting candi has an appropriate turbidity and has a good flavor with more flavor. . Example 13 (Okaki) 100 parts of polished sticky rice was washed with water, soaked in water, and drained.
After steaming thoroughly, 14 parts of dietary fiber (prepared from corn fiber, NDF 85%) was added thereto, and a mochi dough was prepared using a kneader, which was then refrigerated (4° C.).
Next, this mochi dough was cut into pieces and roasted in a conventional manner to make okaki. When rice cakes were made according to the present invention, the refrigeration time of the rice cake dough could be reduced by about 1/3 to 1/4 compared to the case where no dietary fiber was added, and the cuttability was also significantly improved. Example 14 (gelatinized flour) 75 parts of waxy cornstarch and 25 parts of dietary fiber (prepared from corn fiber, NDF 78%) were mixed, water was added to this to form a suspension, and then steam ( The grains were gelatinized using a double drum dryer heated at 5 kg/cm ² ), and then ground to produce gelatinized flour. When pregelatinized flour was produced according to the present invention, it was found that it peeled better from the drum dryer and improved productivity compared to when no dietary fiber was added. The gelatinized flour obtained in this way is
It can be effectively used for pressed confections such as Rakugan and Shiogama, and coated confections such as bean confections.

Claims (1)

[Claims] 1. Serum cholesterol increase suppressing effect, characterized by adding 1 to 30% by weight of dietary fiber prepared from grain bran and having an NDF (neutral detergent treated fiber) value of 50% or more based on the weight of the food/beverage product. A method for producing food and drink products with improved physical properties.