JPH02276556A - Composition for food containing edible fiber component and food prepared therefrom - Google Patents

Abstract

PURPOSE:To obtain a food containing edible fiber and effective in ameliorating constipation by dissolving roasted dextrin in water, treating the solution with alpha-amylase and using the obtained dextrin containing edible fiber in combination with an oligosaccharide. CONSTITUTION:The objective food composition is composed mainly of an oligosaccharide and a dextrin containing edible fiber and produced by treating an aqueous solution of roasted dextrin with alpha-amylase. In order to eliminate the irritant smell and disagreeable taste of the dextrin in high efficiency, the roasted dextrin used as a raw material is preferably the one produced by adding an aqueous solution of a mineral acid (preferably hydrochloric acid) to a starch raw material, preliminarily drying to a water-content of about 5% and roasting the product. Especially preferable oligosaccharide is the one assimilable with Bifidobacterium having intestinal function controlling action, e.g. fructo- oligosaccharide, isomerized lactose, galacto-oligosaccharide and partially decomposed inulin.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to food compositions and foods, and more particularly to foods containing dietary fiber and having good bowel movements.

(Prior art) As is well known, roasted dextrin is made by treating starch with high heat.As a result of this treatment, starch molecules are hydrolyzed and repolymerized, and are said to have a complex structure, making them water-soluble. In addition, a large proportion of the food is indigestible.

On the other hand, as the Japanese diet has recently changed and become more diverse, the intake of fiber has decreased significantly, and this fiber deficiency has been cited as one of the causes of adult diseases. The need for dietary fiber has attracted attention, and protein, I! It has come to be said that it is the sixth most important nutrient, after fats, vitamins, and minerals.

Currently, there are a variety of dietary fibers, including plant-based and animal-based fibers, water-soluble and insoluble, and polydextrose as a synthetic product. These are made of glucose or its derivatives, fibrous forms in which many sugars other than glucose are bound together, or protein polysaccharides. It has a complex structure and is difficult to digest with amylase, so it is excreted from the body and is said to be effective as fiber.

The current definition of dietary fiber is Prosk.
y) AOAC method or Southgate (3outhgat)
e) Dietary fiber is determined by the method.

(Problems to be Solved by the Invention) The present inventor has been researching dietary fiber for a long time, and in this research, it was found that due to its strong pungent odor and undesirable taste, it was not considered as dietary fiber at all. We came up with a completely new idea of whether it would be possible to use roasted dextrin, which had never been seen before, as a new dietary fiber. Based on this new idea, we will continue to conduct intensive research to realize this, and we will solve the above-mentioned difficulties of roasted dextrin as a dietary fiber, and at the same time, we will find a means to maintain the inherent indigestibility of dietary fiber as it is or at an even higher content. We have started development of . As a result, we realized the above-mentioned new idea and succeeded in developing a means for producing an indigestible substance from roasted dextrin that can be used satisfactorily as dietary fiber, and have already filed an application. Pushing this research further,
We have begun new research to further improve the excellent properties of this new indigestible ingredient. It is therefore an object of the invention to achieve the above object.

(Means for solving the problem) This problem involves dissolving roasted dextrin in water and adding α
- The problem can basically be solved by using oligosaccharides and dietary fiber-containing dextrin obtained by the action of amylase.

(Structure and operation of the invention) In the present invention, by using together the dietary fiber-containing dextrin and oligosaccharide, which were newly developed by the present inventor, the synergistic effect of these two makes it possible to produce extremely indigestible dietary fiber. Improves bowel movements.

Each component will be explained below in order.

In the present invention, roasted dextrin is first treated with α-amylase to advance the dextrin to α-limit dextrin, thereby eliminating the pungent odor and unfavorable taste of roasted dextrin.

First, roasted dextrin is used as a raw material. As this roasted dextrin, conventionally known ones can be used, but especially in the present invention, in order to efficiently remove the irritating odor and unpleasant taste, It is preferable to use roasted texturin produced by the following method. That is, it is preferable to add an aqueous solution of a mineral acid, preferably hydrochloric acid, to the raw material starch, then pre-dry it until the moisture content becomes around 5%, and then roast it. Any type of starch can be used, such as potato, maize, mackerel, etc., or any commercially available processed starch for food. Preferably, the concentration is about 1% by weight, and a few percent of the powder is added to the raw material, preferably by spraying to mix well so that it becomes uniform, and pre-dried at about 100 to 120°C.

In this pre-drying, the water content of starch is dried to around 5%.

Next, raise the temperature to 150°C to 220°C for 1 hour.
Roast for about 5 hours to obtain roasted dextrin. The roasted dextrin produced here has a DE (dextrose equivalent) of 1
-1O is preferable.

Next, dissolve this roasted dextrin in water to make a 30 to 50% by weight liquid, neutralize it to pH 5.5 to 6.5, preferably 5.8, and use commercially available α-amylase (derived from mold, Add 0.05 to 0.2% by weight of dextrin (which may be derived from bacteria, etc.) to the roasted dextrin to adjust the action temperature of the amylase to around 85°C to 100°C for 30 minutes to 2.
Hold time. This causes the enzymatic decomposition of dextrin to proceed to α-limit dextrin. Then, the temperature is raised to 120°C to terminate the enzymatic action of α-amylase.

The liquid obtained by the above operations is subjected to conventional purification processes such as decolorization with activated carbon and desalination, concentrated and spray-dried to obtain a dextrin powder that can be used for food products and has no off-odor or irritating taste.

Further, in the present invention, transglucosidase can be applied to the mixture after the α-amylase treatment is completed.

This enzyme treatment is carried out after the above α-amylase treatment is completed.
After this, the liquid temperature was lowered, the pH was adjusted, and transglucosidase (commercially available) was added to
Add 5 to 0.2% by weight and let it act for 24 to 48 hours. This reaction repolymerizes small molecules such as glucose and oligosaccharides that may be present in the liquid into larger molecules and further increases the complex structure of the torrefied dextrin. Thus, after a predetermined period of time, the temperature is raised (eg, to around 80° C.) to terminate the enzymatic action of transglucosidase. Incidentally, when adding this transglucosidase, β-amylase (commercially available product) may be allowed to act simultaneously. This accelerates the reaction.

This treatment further polymerizes the fiber content and further increases the indigestibility.

In addition, when treating with transglucosidase, the raw material roasted dextrin has a single I! and oligosaccharides can be added. These are tJ! Addition of starch can increase the fiber content, and usually a sugar solution with a sugar content of 40 to 60% by weight is added to the starch in an amount of about 1 to 10% by weight.

Further, in the present invention, the dextrin that has been subjected to the above treatment can be further subjected to hydrogenation. This hydrogenation eliminates coloring. ■Since the reducing group has been removed, it loses reducibility and makes it difficult for the Maillard reaction to occur.

■It tastes better and has a better texture. - It becomes difficult to ferment, and produces remarkable effects such as being no longer attacked by lactic acid bacteria.

The oligosaccharide used in the dietary fiber component used in the present invention in combination with dextrin is usually an indigestible and easily fermentable oligosaccharide, and is secreted in the human gastrointestinal tract. Items that are hardly digested by digestive enzymes but are easily assimilated by intestinal bacteria (specifically, within 2 hours when mixed with a 4-fold dilution of fresh human feces and kept in anaerobic conditions at 37°C) 90% or more of the product is fermentable). Generally speaking, when we talk about oligosaccharides, we include disaccharides, but most of 2tlQN are easily digestible, and there are also disaccharides that are not easily digestible, but 2tJ! 1 cannot be said to be particularly preferable as the "'oligosaccharide" in the present invention.

Particularly preferred oligosaccharides in the present invention are those that can be assimilated by Bifitobacterium bacteria, which have intestinal regulation effects. A specific example is JP-A-59-1790
Raffinose-based products described in Japanese Patent Publication No. 64, galactose-based products described in Japanese Patent Publication No. 58-20266, fructo-oligosaccharides described in Japanese Patent Publication No. 59-53834, 212780
The decomposition product of konjac mannan described in the publication No.
Levan (β-2,6-fructan) described in JP-A-57-18982, JP-A-58-99497
Examples include the galactose type described in JP-A-59-11190 and lactosucrose described in chitin partial hydrolysis described in JP-A-59-11190.

Further specific examples include fructooligosaccharide, isomerized lactose (lactulose), galactooligosaccharide, soybean oligosaccharide, inulin partial decomposition product, levan partial decomposition product, konjac mannan partial decomposition product, isomaltooligosaccharide, xylooligosaccharide,
Examples include agarooligosaccharides.

In the present invention, the mixing ratio of dietary fiber-containing dextrin and oligosaccharide is the former; the latter is 1; 10 to 20;
That's about it.

The composition of the present invention may be used as a food as it is, but it may also be used as a food composition and made into a food by appropriate means. For example, it may be dissolved in water to make a liquid food.

In the present invention, the composition consisting of the dietary fiber part dextrin and the oligosaccharide can also be made into powder form. The oligosaccharide used in the present invention is usually in liquid form, and it is said that this oligosaccharide is difficult to powder. However, according to the research of the present inventor, when a dietary fiber-containing dextrin and an oligosaccharide are used together, it can be easily powdered by ordinary powdering means, and for example, by spray drying using a spray dryer. It can be simply and easily made into a powder, and as a result, the final target product in powder form can be obtained. As a powdering method, a method using a spray dryer is particularly preferred, but other methods such as drum drying, vacuum freeze drying, and foam layer drying may also be used. The conditions for carrying out the spray dryer method are also appropriately selected from the usual conditions, and it is preferable to carry out under the conditions of hot air temperature iso''c~200'C1 exhaust air temperature of about 100°C.In this case, the blended amount of oligosaccharide If there is too much oligosaccharide on the edges, it may be difficult to powderize smoothly, so preferably the oligosaccharide content is 70% by weight or less.

(Example) Reference examples and examples showing production examples of indigestible dextrin containing dietary fiber are shown below.

Reference Example 1 5all of 1.0% hydrochloric acid solution to 100g of commercially available potato starch
Spray it using pressurized air, mix it evenly with a mixer, put it in an aluminum vat, and dry it in a dryer at 110℃ for 1 hour.
It was pre-dried for 1 hour and then roasted at 150°C for 3 hours.

The obtained roasted dextrin has a DE of 6.8 and a viscosity of 160.
cps (concentration 50%, 30°C), and the indigestible dextrin content was 57%.

10 g for 100 g of roasted dextrin prepared by the above method.
Add 0g of hot water to dissolve, neutralize with IN sodium hydroxide to pH 5.8, add 0.1% α-amylase (Termamyl 120L) and react at 95'C, 1 hour later at 115°C. The reaction was terminated by raising the temperature to C. Then p
) Is, s, Prepare a sugar solution at a temperature of 55°C, add 0.05% of β-amylase (manufactured by Amano Pharmaceutical) and 0.1% of transglucosidase (manufactured by Amano Pharmaceutical), and let it react for 24 hours. Obtained dextrin like.

Kikara composition P 1 15.8%, D P 2 10.
7% (maltose 0.6, cordibiose 0.3, isomaltose 9.8%), DP3 5.3% DP4 or higher 68.2% Viscosity 75 cps (1 degree 50%, 30°C)
, indigestible dextrin content 72%.

Reference example 2 10,000 kg of tapioca starch and 150 kg of sodium sulfate
Suspend in 1200Of water containing 0kg, stir, 3
% sodium hydroxide aqueous solution was added dropwise, followed by propylene oxide 800%! and incubate at 43°C for 20
After reaction time, neutralize with sulfuric acid, wash with water, dehydrate with centrifuge,
Hydroxypropyl starch was obtained by drying with a flash dryer. The hydroxypropyl starch obtained here has a water content of 1
2.5%, DS, 0.145.

Add 5,000 kg of the hydroxypropyl starch obtained above to a ribbon mixer, and while stirring, add 200 kg of 1.2% hydrochloric acid.
500 kg of commercially available high maltose syrup (MC-75, manufactured by Nippon Shokuhin Kako Co., Ltd.) adjusted to a concentration of 0.02.50% was sprayed using pressurized air, mixed for 1 hour, passed through a pulverizer to make it uniform, and then further processed into a ribbon mixer. It was aged for 12 hours inside. This mixture was dried with a flash dryer to reduce the moisture content to 3.5%.
After pre-drying, the mixture was continuously put into a rotary kiln roaster and roasted at 175°C for 1.5 hours. The DE of the obtained roasted dextrin is 9.
It had a viscosity of 200 cps (50%, 30°C) at 0 and an M content of indigestible dextrin of 45%.

2,000 kg of roasted dextrin prepared by the above method was dissolved in 4,000 ffi of hot water, adjusted to pus and o with 20% sodium hydroxide, and 0.3% of α-amylase (Termamyl 60L, manufactured by Novo) was added. The reaction was carried out at 95°C, and after 1 hour, the temperature was raised to 115°C to complete the reaction and the concentration was adjusted to 55%.
．． 2%, transglucosidase (manufactured by Amano Pharmaceutical) 0.1
% and reacted for 48 hours to obtain dextrin with the following sugar composition.

DPI 7.4%, DP2 8.7% (maltose 1,1, cordibiose 0.6%, isomaltose 7
．． 0%), DP3 6.3% (maltotriose 0
．． 7% Panose 2.7%, Isomaltotriose 2.
9%) DP4 or higher 77.6% Viscosity 70cps (50%
, 30°C), 60% indigestible dextrin content.

However, the content of indigestible dextrin in Reference Examples 1 and 2 was determined by the following method.

−゛Kiss! After accurately weighing 1 g of a sample of water and adjusting the pH to 5.8 by adding 50 ml of water, 0.1 mft of α-amylase (Ramamil 120L1 manufactured by Novo) was added and reacted at 95° C. for 130 minutes. Next, after cooling, adjust the pH to 4.5, add 0.1 d of amyloglucosidase (manufactured by Sigma), and hold the mixture at 60°C.
C5 After reacting for 30 minutes, the temperature was raised to 90'C to terminate the reaction. After filtration, the finished liquid is concentrated to 5% and HP
The sample was subjected to LC, and the amount of glucose produced was measured based on the sugar composition. Then, the content of indigestible dextrin was determined from the following formula.

Indigestible dextrin content % = 100 - produced glucose % Reference example 3 5000 kg of commercially available potato starch was put into a ribbon mixer, sprayed with 160% hydrochloric acid 1501 while stirring, then passed through a pulverizer to make it uniform, and then further mixed into ribbons. Aged for 5 hours in a mixer. This mixture was pre-dried to a moisture content of 3% using a flash dryer, and then continuously fed into a rotary kiln roaster and roasted at 180°C for 2 hours.

Next, 40,001 kg of water was added to 2,000 kg of roasted dextrin obtained by the above method, the pH was adjusted to 6.0, 0.2% of α-amylase (Turfmill 60L1 Novo) was added, and water was added at 95°C for 1 hour. Decompose and decolorize this reaction-finished liquid.
Perform purification such as desalting, dry with a spray dryer,
700 kg of powder product was obtained. The dietary fiber content of the roasted dextrin purified product obtained in this way was determined by Proski AO.
When quantified by AC method, it was 35%.

Reference Example 4 40% dietary fiber-containing dextrin obtained in Reference Example 3
The concentration was readjusted, and an 8% sodium uniphosphate solution equivalent to 0.4% was added to the solution, followed by a 20% sodium hydroxide solution to adjust the pH to 9.5. Put this solution into an autoclave, add 1% Raney nickel (R-100 made by Ko Rika Co., Ltd.) to the solution, and fill the autoclave to a temperature of 21'C and a hydrogen gas gauge pressure of 95 kg/1 liter of Cl. Do not shake the autoclave. It was heated to 130'C and held for 120 minutes to complete the reduction reaction. After cooling, activated carbon was added to the reaction solution, and the catalyst was also filtered at the same time. The filtrate is desalted using an ion exchange resin. A 75% solution was obtained by condensation.

This concentrate was a colorless and transparent viscous liquid containing 27% dietary fiber (according to the Prosky-AOAC method).

Urasedo whole egg 140g caster sugar
66g Indigestible dextrin of Reference Example 1 44g Galacto-oligo $1!
10 g (R Cup Oligo) manufactured by Nisshin Sugar Co., Ltd. Lard 35 g thin blade powder
100g baking powder 1g water
10gMake a sponge cake according to the above recipe according to the usual method, and the specific volume will be 326a! 1! /1
A sponge cake with a moist feel and a hardness of 154 g was obtained.

1 Lecture 114 Surimi 100 parts Salt
3 parts potato starch
5 parts Indigestible dextrin of Reference Example 3
Part 5 isomerized breasts I! (Welcome) 5
Part ice water 20 parts (all parts are parts by weight) Starch, indigestible dextrin, and Wellme were dissolved in saline in advance, and kamaboko was produced by a conventional method.

However, after rough shearing and final shearing, it is packed in the casing at 10'C.
The product was produced by heating at 0°C for 30 minutes and cooling. The obtained so-called hoko had a breaking strength of 712 g and a jelly strength of 1047 g, making it a product with excellent texture.

1 fish - Example J - Agar 4g water
350g sand tJ!
125 g Orange juice 150 g Indigestible dextrin of Reference Example 2 25 g Fructooligo $7!
25 g Shiratsubu (Meiji Seika Co., Ltd., Mayoligo) When a jelly was produced according to the conventional method using the above recipe, the flavor and texture were comparable to ordinary orange jelly.

Tsunetane Edo milk 200g putter
60g sweetened skimmed condensed milk
150g skim milk powder
40g fructooligosaccharide 90
g (manufactured by Nippon Oligo Co., Ltd., "β-Oligo") Indigestible dextrin of Reference Example 4 30g Stevia
0.1g stabilizer
3g emulsifier
3g water
420g Ice milk with the above formula (milk fat 5.5
%) was produced using a conventional method to obtain a product that had the same flavor and texture as ordinary products.

The following formulation uses oligosaccharide silica and indigestible dextrin according to the prescribed composition shown in Table 1 below.
% solution was prepared and powdered using a spray dryer. The products were dried at a hot air temperature of 160°C and a haiku air temperature of 95°C, and the moisture content of each product was approximately 4%. These powders were hygroscopic and had good water solubility, but in order to further improve their fluidity, they could be made into smooth powders using a fluidized bed granulator.

(that's all)

Claims (9)

[Claims] (1) A dietary fiber component-containing food composition or food product, characterized in that the main components are a dietary fiber-containing dextrin obtained by treating an aqueous solution of roasted dextrin with α-amylase and an oligosaccharide. (2) The food composition or food according to claim 1, which is a dietary fiber-containing dextrin obtained by acting with transglucosidase or (and) β-amylase after the action of α-amylase. (3) The composition for food according to claim 1, characterized in that the dietary fiber-containing dextrin is used which has been subjected to a hydrogenation treatment after being treated with α-amylase or further with transglucosidase. Things or food. (4) The roasted dextrin of claims (1) to (3) is prepared by roasting starch alone or a mixture thereof with at least one of monosaccharides and oligosaccharides in a conventional manner. The food composition or food according to any one of the above. (5) The food composition or food according to any one of claims (1) to (4), wherein the oligosaccharide is an indigestible and easily fermentable oligosaccharide. (6) The food composition or food according to claim (5), wherein the indigestible and easily fermentable oligosaccharide is a raffinose-based oligosaccharide. (7) The food composition or food according to claim (5), wherein the indigestible and easily fermentable oligosaccharide is a galactose-based oligosaccharide derived from lactose. (8) The food composition or food according to claim (5), wherein the indigestible and easily fermentable oligosaccharide is fructose-based. (9) The food composition or food according to any one of claims (1) to (8), which is in powder form.