JPH03175951A - Insoluble edible fiber and same fiber-containing food - Google Patents
Insoluble edible fiber and same fiber-containing foodInfo
- Publication number
- JPH03175951A JPH03175951A JP2236726A JP23672690A JPH03175951A JP H03175951 A JPH03175951 A JP H03175951A JP 2236726 A JP2236726 A JP 2236726A JP 23672690 A JP23672690 A JP 23672690A JP H03175951 A JPH03175951 A JP H03175951A
- Authority
- JP
- Japan
- Prior art keywords
- dietary fiber
- insoluble
- fiber
- insoluble dietary
- husk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 239000000835 fiber Substances 0.000 title abstract description 46
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 38
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 38
- 239000010903 husk Substances 0.000 claims abstract description 29
- 235000013339 cereals Nutrition 0.000 claims abstract description 27
- 238000005063 solubilization Methods 0.000 claims abstract description 26
- 230000007928 solubilization Effects 0.000 claims abstract description 26
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 3
- 235000009566 rice Nutrition 0.000 claims abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 claims description 103
- 239000010419 fine particle Substances 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 33
- 230000000694 effects Effects 0.000 abstract description 22
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000014109 instant soup Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 39
- 239000007787 solid Substances 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 21
- 239000000047 product Substances 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 239000002245 particle Substances 0.000 description 12
- 239000000725 suspension Substances 0.000 description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 238000005119 centrifugation Methods 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 229920002488 Hemicellulose Polymers 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 241000700159 Rattus Species 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 210000003608 fece Anatomy 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- -1 sugar Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000021068 Western diet Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000002657 fibrous material Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000003636 fecal output Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000012134 supernatant fraction Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】
「彦輩トの禾１１田公Ｉ８１
本発明は、水溶性および不溶性食物繊維の栄養効果を併
せ持つ不溶性食物繊維およびそれを含有する食品に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to insoluble dietary fibers that have both the nutritional effects of water-soluble and insoluble dietary fibers, and foods containing the same.
し従来の技術］
近年、健康食品として食物繊維が注目されている。食物
繊維は、穀類外皮に多く含まれており、穀類外皮に含有
されている食物繊維は、本来、不溶性繊維質であるため
、便通改善効果や大腸癌予防等の効果などの作用を有し
ている。BACKGROUND ART In recent years, dietary fiber has attracted attention as a health food. Dietary fiber is contained in large amounts in the husk of grains, and since the dietary fiber contained in the husk of grains is originally insoluble fiber, it has effects such as improving bowel movements and preventing colorectal cancer. There is.
また、穀類外皮から抽出される水溶性食物繊維は、細潰
コレステロール低下作用や腸内有用菌の増殖促進作用を
有することが知られている。In addition, water-soluble dietary fiber extracted from grain hulls is known to have an effect of lowering crushed cholesterol and an effect of promoting the growth of beneficial bacteria in the intestines.
そして、穀類外皮より採取された不溶性食物繊維として
は、例えば、特開昭６３−１７６７４号公報に示される
ものがあり、穀類外皮を粉砕することにより、繊維質を
微細化させ食感を改良するとともに表面積を増加させ繊
維質が粒子表面に露出するようにしている。また、穀類
外皮より抽出される水溶性食物繊維（ヘミセルロー２）
Ｊ−１アＬ＋ ｍｌ ４１−１’ ？ｉｒ’ｊｌｌ
ｌＴ１ ａ ＡＱ Ｑ ００３号公報に示されるものが
ある。Examples of insoluble dietary fibers collected from grain husks include those disclosed in Japanese Patent Application Laid-Open No. 17674/1983. By pulverizing the grain husks, the fibers are made finer and the texture is improved. At the same time, the surface area is increased and the fibrous material is exposed on the particle surface. In addition, water-soluble dietary fiber (hemicellulose 2) extracted from grain hulls
J-1a L+ ml 41-1'? ir'jll
There is one shown in 1T1aAQQ003 publication.
［発明が解決しようとする問題点］
上記の特開昭６３−１７６７４号公報に示されるもので
は、穀類外皮を粉砕することにより、繊維質を微細化さ
せ食感を改良するとともに表面積を増加させているのみ
であり、食物繊維としては、不溶性食物繊維のままであ
り、不溶性食物繊維としての効果しか発揮しない。[Problems to be Solved by the Invention] In the method disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 63-17674, grain husks are crushed to make the fibers finer, improve the texture, and increase the surface area. As a dietary fiber, it remains an insoluble dietary fiber and only exhibits the effect as an insoluble dietary fiber.
また、特開昭６１−６２３０３号公報に示すものでは、
水溶性の食物繊維のみが抽出されており、不溶性食物繊
維の有している便通改善効果などの効果は朋待できない
。Moreover, in the one shown in Japanese Patent Application Laid-open No. 61-62303,
Only water-soluble dietary fiber is extracted, and the effects of insoluble dietary fiber, such as improving bowel movements, cannot be expected.
そこで、本発明では、穀類外皮が元来持っている不溶性
食物繊維としての性質と、さらに水溶性食物繊維として
の性質の両者を併せ持ち、不溶性食物繊維の有する便通
改善作用など、さらには、水溶性食物繊維の有する血清
コレステロール低下作用を有し、便秘のみならず欧米型
食生活による高脂血症等の各種弊害を予防するうえで有
用であり、さらに、不溶性であり各種の食品への添加が
容易な穀類外皮由来の不溶性食物繊維およびそれを含有
する食品を提供するものである。Therefore, in the present invention, we have combined the properties of grain hulls as insoluble dietary fibers and water-soluble dietary fibers. It has the serum cholesterol-lowering effect of dietary fiber, and is useful in preventing not only constipation but also various adverse effects such as hyperlipidemia caused by a Western diet.Furthermore, it is insoluble and cannot be added to various foods. The purpose of the present invention is to provide insoluble dietary fiber easily derived from cereal husks and foods containing the same.
１問題点を解決するための手段］
上記目的を達成するものは、穀類外皮由来の不溶性食物
繊維であって、ヘミセルラーゼによる可溶化率が不溶性
食物繊維重量の３０重量％以上である不溶性食物繊維で
ある。1. Means for Solving Problem 1] What achieves the above object is an insoluble dietary fiber derived from the outer hull of cereals, which has a solubilization rate by hemicellulase of 30% by weight or more of the weight of the insoluble dietary fiber. It is.
そして、前記穀類外皮は、例えば、トウモロコシ外皮、
麦外皮、米外皮、大豆外皮のいずれかである。また、前
記食物繊維は、乾燥状態となっていることが好ましい。The grain husk is, for example, corn husk,
Either wheat hull, rice hull, or soybean hull. Further, it is preferable that the dietary fiber is in a dry state.
さらに、前記食物繊維は、微粒子状であることが好まし
い。Furthermore, it is preferable that the dietary fiber is in the form of fine particles.
また、上記目的を達成するものは、上記の不溶性食物繊
維を有効成分として含有する不溶性食物繊維含有食物で
ある。Moreover, what achieves the above object is an insoluble dietary fiber-containing food containing the above-mentioned insoluble dietary fiber as an active ingredient.
そこで、本発明の穀類外皮由来の食物繊維について説明
する。Therefore, the dietary fiber derived from cereal hulls of the present invention will be explained.
本発明の不溶性食物繊維は、穀類外皮由来の不溶性食物
繊維であって、ヘミセルラーゼによる可溶化率が不溶性
食物繊維重量の３０重量％以上となっている。The insoluble dietary fiber of the present invention is an insoluble dietary fiber derived from cereal hulls, and the solubilization rate by hemicellulase is 30% by weight or more of the weight of the insoluble dietary fiber.
本発明における「穀類外皮」とは、トウモロコシ、麦、
米および大豆等の種実の外皮、いわゆる「ふすま」部分
を意味しており、イネ科、マメ科、タデ科の雑穀の外皮
を含むものである。In the present invention, "cereal husk" refers to corn, wheat,
It refers to the outer husk of seeds such as rice and soybeans, the so-called "bran" part, and includes the outer husks of cereals of the Poaceae, Fabaceae, and Polygonaceae families.
穀類外皮はもともと不溶性の繊維質であり、不溶性性質
の強い繊維成分であるセルロースと、比較的親水性が高
く、可溶化されうる繊維成分であるヘミセルロースを多
量に含んでいる。Grain hulls are originally insoluble fibers, and contain large amounts of cellulose, which is a highly insoluble fiber component, and hemicellulose, which is a relatively hydrophilic fiber component that can be solubilized.
また、本発明における「不溶性繊維」とは、食物繊維食
品を水に懸濁して遠心分離（１ｏ００９で１０分間）し
た場合に、残さ画分に含まれる繊維質である。不溶性画
分中の食物繊維重量は、酵素重量法（Ｌ Ｇ、八ｓｐら
°８３、Ｊ、Ｐｏｏｄ Ｃｈｅｍ、、 ３１．４７６）
により定量される。Moreover, "insoluble fiber" in the present invention refers to fibers contained in the residual fraction when a dietary fiber food is suspended in water and centrifuged (1009 for 10 minutes). The weight of dietary fiber in the insoluble fraction was determined by the enzymatic gravimetric method (LG, Yasp et al. 83, J, Food Chem, 31.476).
It is quantified by
ヘミセルラーゼとは、穀類外皮中のヘミセルロース成分
を基質として加水分解する食物繊維分解酵素である。ヘ
ミセルラーゼ可溶化率の側定製薬株式会社製が使用され
る。ヒトの消化液中には食物繊維分解酵素が含まれてい
ないが、大腸に共存しているある種の腸肉細閑にはセル
ラーゼやヘミセルラーゼ活性を有するものがある。Hemicellulase is a dietary fiber-degrading enzyme that hydrolyzes hemicellulose components in grain hulls as a substrate. A product manufactured by Saisei Pharmaceutical Co., Ltd. with a hemicellulase solubilization rate is used. Although human digestive juices do not contain dietary fiber-degrading enzymes, certain types of intestinal tissue that coexist in the large intestine have cellulase and hemicellulase activities.
しかし、穀類外皮を単に粉砕することにより得られた不
溶性食物繊維は、完全な不溶性のままテアリ、ヘミセル
ラーゼによる可溶化率は極めて低い。本発明の不溶性食
物繊維は不溶性状態あってかつヘミセラーゼによる３０
重量％以上の可溶化率を有することの化学的理論は必ず
しら明確ではないが以下のように推測される。穀類外皮
を単に粉砕することにより得られる不溶性食物繊維では
、不溶性食物繊維であるセルロースにヘミセルロースが
とりこまれた状態あるいは強い状態で固定されているも
のと推定されるのに対し、本発明の食物繊維では、不溶
性食物繊維であるセルロース表面にヘミセルロースが露
出した状態となることにより、ヘミセラーゼによる３０
重量％以上の可溶化率を有するものとＨｂ ；ｎｉｌ
七 ４−Ｉ ヱ − 小 ナー 流
−索・ ｇ臭Ｂ日 の 会引竹谷よ 釘ｔ は穀類外皮
由来の不溶性食物繊維であっても、ヘミセルラーゼによ
る可溶化率が不溶性食物繊維重量の３０重里％以上であ
り、食物繊維分解酵素であるヘミセルラーゼの作用を受
けやすいため、〆電化管内で腸内細菌が産出するヘミセ
ルラーゼにより容易に可溶化され、水溶性繊維と同様に
、コレステロール低下作用を発揮する。ヘミセルラーゼ
による可溶化率が不溶性食物繊維重量の３０重４％以下
であると、十分なコレステロール低下作用を発揮しない
。そして、本発明における「ヘミセルラーゼによる可溶
化率」は、不溶他繊維を酵素とともに１５時間インベキ
ュート（ｐ１１４５．４０’Ｃ酵素・基質比、１０％）
した後、遠心分離により上清画分に含まれる糖質（フェ
ノール・硫酸法により定量）、あるいは残さ画分の固形
分重量の減少により求められる。However, insoluble dietary fiber obtained by simply crushing grain hulls remains completely insoluble and has an extremely low rate of solubilization by hemicellulase. The insoluble dietary fiber of the present invention is in an insoluble state and is catalyzed by hemicerase.
Although the chemical theory behind having a solubilization rate of % by weight or more is not necessarily clear, it is presumed as follows. In the case of insoluble dietary fiber obtained by simply crushing grain husks, it is assumed that hemicellulose is incorporated into the insoluble dietary fiber cellulose or is strongly fixed, whereas the dietary fiber of the present invention In this case, by exposing hemicellulose on the surface of cellulose, which is an insoluble dietary fiber, 30%
Those with a solubilization rate of % by weight or more and Hb ; nil
7 4-I ヱ - Elementary School
Even though Kugi T is insoluble dietary fiber derived from grain hulls, the solubilization rate by hemicellulase is 30% or more of the weight of insoluble dietary fiber, and it is a dietary fiber degrading enzyme. Because it is susceptible to the action of hemicellulase, which is a type of fiber, it is easily solubilized by hemicellulase produced by intestinal bacteria in the electrified tube, and exerts a cholesterol-lowering effect similar to water-soluble fiber. If the solubilization rate by hemicellulase is less than 30% by weight of the insoluble dietary fiber, it will not exhibit sufficient cholesterol-lowering effect. In the present invention, the "solubilization rate by hemicellulase" refers to the insoluble fibers incubated with the enzyme for 15 hours (p1145.40'C enzyme/substrate ratio, 10%).
After that, it is determined by the carbohydrates contained in the supernatant fraction (determined by the phenol/sulfuric acid method) by centrifugation, or by the decrease in solid weight of the remaining fraction.
本発明の不溶性食物繊維におけるヘミセルラーゼによる
可溶化率は、不溶性食物繊維重量の３０重項％以上、好
ましくは３０重量％〜５５重量％であり、逆に６０重量
％以下、好ましくは３０〜６０重量％の完全不溶性成分
（セルロース成分）を有している。このため、本発明の
不溶性食物繊維は、不溶性食物繊維としての便通改善効
果を発揮する。そして、単なる穀類外皮粉末に比べ本発
明の食物繊維はへミセルラーゼによる酵素作用を受けや
すく、このことは本発明の食物’Ｊ ）［１１：中のヘ
ミセルロースが不溶性粒子に結合しているにもかかわら
ず、水１容性繊維に類似した性状および効果を持つこと
を示している。また、本発明の不溶性食物繊維は、食品
への添加が容易な微粒子状であることが好ましい。微粒
子の程度としては、１００μｍ以下か好ましく、より好
ましくは、５０μ晃以下である。また、本発明の不溶性
食物繊維は、水などの水性液体中のｌに濁物であっても
よいが、食品への添加作業を容易なものとするために、
乾燥物であることか好ましい。ソシて、乾燥状態におい
ても、ヘミセルラーゼによる可溶化率は、不溶性食物繊
維重量の３０徂量％以上であることが必要である。The solubilization rate of the insoluble dietary fiber of the present invention by hemicellulase is 30% by weight or more, preferably 30% to 55% by weight, and conversely 60% by weight or less, preferably 30 to 60% by weight. % by weight of completely insoluble components (cellulose components). Therefore, the insoluble dietary fiber of the present invention exhibits the effect of improving bowel movement as an insoluble dietary fiber. The dietary fiber of the present invention is more susceptible to the enzymatic action of hemicellulase than mere grain hull powder, and this indicates that although the hemicellulose in the food of the present invention is bound to insoluble particles. First, it has been shown that it has properties and effects similar to water-soluble fibers. Further, the insoluble dietary fiber of the present invention is preferably in the form of fine particles that can be easily added to foods. The degree of fine particles is preferably 100 μm or less, more preferably 50 μm or less. In addition, the insoluble dietary fiber of the present invention may be a turbid substance in an aqueous liquid such as water, but in order to make it easy to add it to food,
It is preferable that it be dried. Even in a dry state, the solubilization rate by hemicellulase needs to be 30% or more of the weight of insoluble dietary fiber.
また、本発明の不溶性食物繊維は、水中比定体積が、不
溶性繊維質１ｇ当たりの水中沈定体積が、２０ｍＱ以上
であることが好ましい。この水中体積は、大きいほど食
物ｉｔ４が含水率すなわち保水性か高いことを示してい
る。特に、この水中比定体積が、２ｏｙｓＱ／ｑ以上で
あると滑らかな食感が得られ好ましい。また、本発明の
不溶性食物繊維を乾燥物とするための乾燥条件によって
は保水性が低下する可能性もある。そこで、ンヨ糖、デ
キストリン、グルコース等の糖類あるいは牛乳等の糖類
を含む食品等を加えて乾燥することにより、乾燥時の保
水性低下を防止するようにしてもよい。また、乾燥方法
として、例えば、凍結乾燥、噴霧乾燥などを用いる場合
は、上記のような、糖類を用いることなく、保水性の高
い乾燥物を得ることができる。本発明における「水中沈
定体積」は、繊維質（固形分として１ｇ）を蒸留水５０
岬に懸濁し脱気したのち、メスシリンダーに移して十分
量の水を加え、夜装置して水分平衡に達したのちの虎澱
物の容積を示している。Further, the insoluble dietary fiber of the present invention preferably has a specific volume in water and a settling volume in water of 20 mQ or more per 1 g of insoluble fiber. The larger the water volume is, the higher the water content, that is, the water retention capacity of the food it4 is. In particular, it is preferable that the specific volume in water is 2 oysQ/q or more, since a smooth texture can be obtained. Further, depending on the drying conditions for drying the insoluble dietary fiber of the present invention, the water retention property may be reduced. Therefore, a drop in water retention during drying may be prevented by adding sugars such as sugar, dextrin, glucose, or foods containing sugars such as milk. Moreover, when using freeze drying, spray drying, etc. as a drying method, for example, a dried product with high water retention can be obtained without using sugars as described above. In the present invention, "submerged volume" means 50% of fibrous material (1g as solid content) in distilled water.
The figure shows the volume of tiger starch after suspending it in a cape, deaerating it, transferring it to a graduated cylinder, adding a sufficient amount of water, and setting it up overnight to reach moisture equilibrium.
そして、本発明の不溶性食物繊維は、例えば、各種飲料
（例えば、’ｔＲ？ｍ飲料水、ココア飲料）、即福スー
プ、焼き菓子などに添加される。添加泣としては、対象
となる食品により相違するが、一般的には、食品のｉｔ
の１〜９０％程度が好ましい。The insoluble dietary fiber of the present invention is added to, for example, various beverages (for example, 'tR?m drinking water, cocoa drink), instant soup, baked goods, and the like. Additives vary depending on the food in question, but in general, it is
It is preferably about 1 to 90%.
次に、本発明の不溶性食物繊維の製造方を去について説
明する。Next, a method for producing the insoluble dietary fiber of the present invention will be explained.
穀類外皮、例えば、トウモロコシ外皮扮を、コロイドミ
ル、シェドミル等をもちいて粒径２゜〜４０μ旧こ湿式
粉砕した後、遠心分離により澱粉等を含む可溶性画分を
除き不溶性繊維質を分離する。そして、得られた不溶性
繊維質の一部に蒸留水もしくはクエン酸溶夜等の酸性ｉ
ｓ １ｆｆｌを加えて、ｗｉ維質固形分が、５〜３０％
、好ましくは、１０〜２５％、せｌ蜀１夜のｐＨが２２
〜４、好ましくは、２５〜３５となるようｌＱ４濁する
。そして、例えば、オートクレーブを用いて、１１．
（１〜１５ｏ℃、昨ましくは１２０−１４０℃で５〜６
０分、好ましくは２０〜４０分加熱した後、室温まで冷
却し、例えば、水酸化ナトリウムを用いて中和する。続
いて、可溶性繊維質を除去するため、蒸留水で１〜５回
遠心洗浄し、固形分濃度を２０〜５０重量％とする。そ
して、固形分を乾燥、例えば、凍結乾燥、減圧乾燥、流
動層乾燥、噴霧乾燥、気流乾燥などにより乾燥させたの
ち、乾燥物を例えば、コーヒーミルなどにより粉砕する
ことにより、乾燥状態の本発明の食物繊維を得ることが
できる。Grain hulls, such as corn hulls, are wet-milled using a colloid mill, shed mill, etc. to a particle size of 2° to 40 μm, and then soluble fractions containing starch and the like are removed by centrifugation, and insoluble fibers are separated. Then, some of the obtained insoluble fibers are treated with acidic solution such as distilled water or citric acid solution.
Add s 1ffl, wi fibrous solids content is 5-30%
, preferably 10 to 25%, and the overnight pH is 22.
-4, preferably 25-35. For example, using an autoclave, 11.
(1-15oC, preferably 5-6 at 120-140oC)
After heating for 0 minutes, preferably 20-40 minutes, it is cooled to room temperature and neutralized using, for example, sodium hydroxide. Subsequently, in order to remove soluble fibers, centrifugal washing is performed 1 to 5 times with distilled water to bring the solid content concentration to 20 to 50% by weight. Then, the solid content is dried by, for example, freeze drying, vacuum drying, fluidized bed drying, spray drying, flash drying, etc., and then the dried product is pulverized with, for example, a coffee mill, so that the present invention is in a dry state. of dietary fiber.
また、固形分の乾燥の前に、懸濁状態で固形分を含有し
ている懸濁液に、固形分１重量部に対し、粉末デキスト
リン、グルコースなどの糖質１〜４部を加え、よく練り
込んで糖質を溶解させた後乾燥させてもよい。このよう
にすることにより、上記の処理により改質された食物繊
維の改質された状態をより安定にすることができる。In addition, before drying the solid content, 1 to 4 parts of carbohydrates such as powdered dextrin and glucose are added to the suspension containing the solid content in a suspended state per 1 part by weight of the solid content. It may be kneaded to dissolve carbohydrates and then dried. By doing so, the modified state of the dietary fiber modified by the above treatment can be made more stable.
次に、本発明の不溶性食物繊維および比較例の不溶性食
物繊維について説明する。Next, the insoluble dietary fiber of the present invention and the insoluble dietary fiber of a comparative example will be explained.
（実施例１〜６．２０）
粒径０．５ｍｍ以下の乾燥したトウモーロコシ外皮粉末
を水に懸濁して固形分濃度１０％とし、湿式粉砕機を用
いて、平均粒径４０μ次まで粉砕した。(Examples 1 to 6.20) Dry corn husk powder with a particle size of 0.5 mm or less was suspended in water to give a solid content concentration of 10%, and ground to an average particle size of 40 μm using a wet grinder.
これを遠心分離により、不溶性繊維を分離した。This was centrifuged to separate insoluble fibers.
洗浄した不溶性繊維に水およびクエン酸を加え、繊維質
固形分５％として再分散した分散液を作成した。なお添
加するクエン酸の？農度を変化させ、第１表に示すｐＨ
を有する１ひ濁液を作成した。そして、それら懸濁液を
１２０℃で３０分間加熱したのち、室１品まで検印し、
水酸化ナトリウムによりｐＨ７に中和した。そして、上
記のようにして得られた懸濁夜を遠心分離して不溶性繊
維を分離し、これに、ｌＯ倍遣の水を加えて再度遠心（
５０００Ｇ、 ３０分）した。遠心後の固形分含有量は
それぞれ約２５％であった。そして、凍結乾燥機を用い
て乾燥し、乾燥品をコーヒーミルで粉砕して、本発明の
不溶性食物繊維粉末（実施例１〜６．２０）を得た。そ
して、それら実施例１〜６，２０の不溶性食物繊維乾燥
粉末を水に懸濁させたのち、ヘミセルラーゼを加えて測
定した可溶化率は第１表に示す通りであった。Water and citric acid were added to the washed insoluble fibers to prepare a dispersion in which the fibers were redispersed with a fibrous solid content of 5%. Also, should I add citric acid? By changing the agricultural degree, the pH shown in Table 1
1 suspension was prepared. Then, after heating these suspensions at 120°C for 30 minutes, each product was inspected.
Neutralized to pH 7 with sodium hydroxide. Then, the suspension obtained as described above is centrifuged to separate insoluble fibers, 10 times the amount of water is added to this, and centrifuged again (
5000G, 30 minutes). The solids content after centrifugation was approximately 25% in each case. Then, it was dried using a freeze dryer, and the dried product was ground using a coffee mill to obtain insoluble dietary fiber powders (Examples 1 to 6.20) of the present invention. Then, after suspending the insoluble dietary fiber dry powders of Examples 1 to 6 and 20 in water, hemicellulase was added and the solubilization rates measured were as shown in Table 1.
そして、ヘミセルラーゼ可溶化率の測定は、以下の方法
により行うことができる。The hemicellulase solubilization rate can be measured by the following method.
ヘミセルラーゼとしては、例えば、ヘミセルラーゼＭを
用い、不溶性食物繊維をヘミセルラーゼＭの存在下と非
存在下にてそれぞれインキュベートした後、遠心分離に
より不溶性固形分を除去し、乾燥させ、乾燥重量の差を
ヘミセルラーゼ可溶性画分とし、あるいは、上記と同様
にインキュベートした後、遠心分離し、上演中の糖含有
量をフェノール硫酸法により測定し、糖含有量の差をヘ
ミセルラーゼ可溶性画分（糖定量の基準物質としては、
例えばグルコースが使用できる）とし、また、不溶性繊
維の重量は、酵素重量法により測定し、ヘミセルラーゼ
可溶化率は、以下の式より算出される。As the hemicellulase, for example, hemicellulase M is used, and after incubating insoluble dietary fiber in the presence and absence of hemicellulase M, the insoluble solid content is removed by centrifugation, dried, and the dry weight is The difference in sugar content can be determined as a hemicellulase soluble fraction, or alternatively, after incubation in the same manner as above, centrifugation is performed, and the sugar content in the stage is measured by the phenol-sulfuric acid method. As a reference material for quantitative determination,
For example, glucose can be used), and the weight of the insoluble fiber is measured by an enzyme gravimetric method, and the hemicellulase solubilization rate is calculated from the following formula.
以下の実施例および比較例のへミセルラーゼ可溶化率の
算出は、ヘミセルラーゼＭを用い、不溶性食物繊維をヘ
ミセルラーゼＭの存在下と非存在下にてそれぞれ１５時
間インキュベート（ｐＨ４，５，４０℃、酵素・基質比
＝ｌＯ：１）Ｌ、た後、遠心分離により不溶性固形分を
除去し、乾燥させ、乾燥重量の差をヘミセルラーゼ可溶
性画分とし、不溶性繊維の重量は、酵素重量法により測
定し、上記の式より算出した。また、測定した水中比定
体積は、第１表に示す通りであった。Calculation of hemicellulase solubilization rate in the following Examples and Comparative Examples was performed by incubating insoluble dietary fiber in the presence and absence of hemicellulase M for 15 hours (pH 4, 5, 40°C) using hemicellulase M. , enzyme/substrate ratio = lO:1)L. After that, the insoluble solid content was removed by centrifugation and dried. The difference in dry weight was taken as the hemicellulase soluble fraction, and the weight of the insoluble fiber was determined by the enzyme gravimetric method. It was measured and calculated using the above formula. Further, the measured specific volume in water was as shown in Table 1.
これら実施例１〜６および２０の不溶性食物繊維粉末は
水によく分散し、滑らかな食感で風味の癖も少ないため
、牛乳等の各種の飲料に加えて飲用できるものであった
。The insoluble dietary fiber powders of Examples 1 to 6 and 20 were well dispersed in water, had a smooth texture, and had little flavor, so they could be added to various beverages such as milk.
第１表
（実施例７〜１０）
粒径Ｑ、５■以下の乾燥したトウモロコシ外皮粉末を水
に懸濁して固形分濃度ｌＯ％とし、湿式粉砕機を用いて
、平均粒径４０μｍまで粉砕した。これを遠心分離によ
り、不溶性繊維を分離した。洗浄した不溶性繊維に水お
よびクエン酸を加え、繊維質固形分５％として再分散し
た分散液を作成した。なお添加するクエン酸の濃度を変
化させ、第２表に示すｐＨを有する懸濁液を得た。そし
て、それらぢ濁液を−１２０’Ｃで３０分間加熱したの
ち、室温まで冷却し、水酸化ナトリウムによりｐＨ７に
中和した。上記のようにして得られた懸濁液を遠心分離
して不溶性繊維を分離し、これに、１０倍量の水を加え
て再度遠心（、５０００Ｇ、３０分）した。遠心後の固
形分含有量はそれぞれ約２５％であった。固形分１部に
対し、第２表に示した量の粉末デキストリンを加えたの
ち、凍結乾燥機を用いて乾燥し、乾燥品をコーヒーミル
で粉砕して、本発明の不溶性食物繊維粉末（実施例７〜
１０）を得た。Table 1 (Examples 7 to 10) Dried corn husk powder with a particle size Q of 5 cm or less was suspended in water to give a solid content concentration of 10%, and ground using a wet grinder to an average particle size of 40 μm. . This was centrifuged to separate insoluble fibers. Water and citric acid were added to the washed insoluble fibers to prepare a dispersion in which the fibers were redispersed with a fibrous solid content of 5%. The concentration of citric acid added was varied to obtain a suspension having the pH shown in Table 2. The suspension was heated at -120'C for 30 minutes, cooled to room temperature, and neutralized to pH 7 with sodium hydroxide. The suspension obtained above was centrifuged to separate insoluble fibers, 10 times the amount of water was added thereto, and centrifuged again (5000G, 30 minutes). The solids content after centrifugation was approximately 25% in each case. After adding powdered dextrin in the amount shown in Table 2 to 1 part of the solid content, it was dried using a freeze dryer, and the dried product was ground in a coffee mill to obtain the insoluble dietary fiber powder of the present invention (implemented). Example 7~
10) was obtained.
そして、それら実施例７〜１０の不溶性食物繊維乾燥粉
末を水で遠心洗浄してデキストリンを除去したのち、ヘ
ミセルラーゼを加えて測定した可溶化率は第２表に示す
通りであった。また、水中性定体積は、第２表に示す通
りであった。The insoluble dietary fiber dry powders of Examples 7 to 10 were centrifugally washed with water to remove dextrin, and then hemicellulase was added and the solubilization rates measured were as shown in Table 2. Further, the aqueous constant volume was as shown in Table 2.
これら実施例７〜１０の不溶性食物繊維粉末は水によく
分散し、滑らかな食感で風味の癖も少ないため、牛乳等
の各種の飲料に加えて飲用できるものであった。The insoluble dietary fiber powders of Examples 7 to 10 were well dispersed in water, had a smooth texture, and had little flavor, so they could be added to various beverages such as milk.
実施例８と９を比較した場合、水中戊定体積の大きい実
施例９の方が滑らかな食感を呈し、さらに分散性も良好
であった。When Examples 8 and 9 were compared, Example 9, which had a larger submerged volume, had a smoother texture and had better dispersibility.
第２表
（実施例１１〜１４）
粒径０．５友ｘ以下の乾燥したトウモロコシ外皮粉末を
水に懸濁して固形分濃度１０％とし、湿式粉砕機を用い
て、平均粒径４０μ皮まで粉砕した。これを遠心分離に
より、不溶性繊維を分離した。洗浄した不溶性繊維に水
およびクエン酸を加え、繊維質固形分５％として再分散
した。Table 2 (Examples 11 to 14) Dry corn husk powder with a particle size of 0.5 μm or less is suspended in water to give a solid content concentration of 10%, and a wet grinder is used to grind the powder to an average particle size of 40 μm. Shattered. This was centrifuged to separate insoluble fibers. Water and citric acid were added to the washed insoluble fibers to redisperse the fibrous solids content to 5%.
なお、添加するクエン酸のａ度を変化させ、第３表に示
すｐＨを有する懸濁液を得た。そして、それら懸濁液を
１２０℃で３０分間加熱したのち、室温まで冷却し、水
酸化ナトリウムによりｐＨ７に中和した。そして、上記
のようにして得られた懸濁液を遠心分離して不溶性繊維
を分離し、これに、１０倍量の水を加えて再度遠心した
（５０００Ｇ、３０分）。遠心後の固形分含有量はそれ
ぞれ約２５％であった。これを６０℃に加熱して減圧乾
燥した。乾燥品をコーヒーミルで粉砕し６０メ・シュふ
るいにより、粗粒（６０メンシユ、オン分）（実施例１
２および１４）と細粒（６０メツシユ、パス分）（実施
例１１および１３）に分離した。Note that suspensions having pH values shown in Table 3 were obtained by changing the a degree of citric acid added. The suspensions were heated at 120° C. for 30 minutes, cooled to room temperature, and neutralized to pH 7 with sodium hydroxide. Then, the suspension obtained as described above was centrifuged to separate insoluble fibers, 10 times the amount of water was added thereto, and centrifuged again (5000G, 30 minutes). The solids content after centrifugation was approximately 25% in each case. This was heated to 60°C and dried under reduced pressure. The dried product was ground with a coffee mill and passed through a 60 mesh sieve to obtain coarse particles (60 mesh) (Example 1)
2 and 14) and fine particles (60 meshes, passes) (Examples 11 and 13).
不溶性食物繊維粉末を水に懸濁させたのち、ヘミセルラ
ーゼを加えて測定した可溶化率は第３表に示す通りであ
った。また、水中性定体積（ま第３表に示す通りであっ
た。これら実施例″Ｌ１〜１４の不溶性食物繊維粉末の
へミセルラーゼ可溶化率および水中性定体積は実施例１
〜１０に比して低値となった。また、実施例１〜１０に
比べ分散性が悪く、食感も若干劣るものであった。ただ
し、粒度の小さいものは、比較的高し）へミセルラーゼ
可溶化率を示した。After suspending the insoluble dietary fiber powder in water, hemicellulase was added and the solubilization rate measured was as shown in Table 3. In addition, the aqueous constant volume (as shown in Table 3).
The value was lower than that of ~10. Furthermore, the dispersibility was poorer than in Examples 1 to 10, and the texture was also slightly inferior. However, those with small particle size showed a relatively high hemicellulase solubilization rate.
第３表
（実施例１５）
ｔｅｉ ２５１． ｎ Ｆ＋ｍｍｌ；１下の軟燥したト
ウモロコシ外皮粉末を水に懸濁して、固形分濃度１０％
とし、混式粉砕機を用いて、平均粒径４０μ次まで粉砕
した。これを遠心分離により、不溶性繊維を分離した。Table 3 (Example 15) tei 251. nF+mml; Suspend 1 or less of the softened corn husk powder in water to obtain a solid content concentration of 10%.
The mixture was pulverized to an average particle size of 40 μm using a mixed pulverizer. This was centrifuged to separate insoluble fibers.
洗浄した不溶性繊維に水を加え、繊維質固形分５％とし
て再分散した。Water was added to the washed insoluble fibers to redisperse the fibrous solids content to 5%.
この懸濁液を１４０℃で３０分間加熱したのち、室温ま
で冷却した。上記のようにして得られた懸濁液を遠心し
て不溶性繊維を分離し、これに、１０倍量の水を加えて
再度遠心した（ ５０００Ｇ、３０分）。遠心後の固形
分含有量はそれぞれ約２５％であった。This suspension was heated at 140°C for 30 minutes and then cooled to room temperature. The suspension obtained above was centrifuged to separate insoluble fibers, 10 times the amount of water was added thereto, and centrifuged again (5000G, 30 minutes). The solids content after centrifugation was approximately 25% in each case.
そして凍結乾燥機により乾燥し、乾燥品をコーヒーミル
で粉砕して、本発明の不溶性食物繊維粉末（実施例１５
）を得た。不溶性食物繊維粉末を水に懸濁させたのち、
ヘミセルラーゼを加えて測定した可溶化率は、第４表に
示す通りであった。また、水中性定体積は第４表に示す
通りであった。The dried product was then dried using a freeze dryer, and the dried product was ground using a coffee mill to obtain the insoluble dietary fiber powder of the present invention (Example 15).
) was obtained. After suspending insoluble dietary fiber powder in water,
The solubilization rate measured by adding hemicellulase was as shown in Table 4. Further, the aqueous constant volume was as shown in Table 4.
第４表
（実施例１６）
実施例４により得られた不溶性食物繊維粉末１部に対し
、ストロベリーパウダー０６部、砂糖０．８部、粉乳０
．５部、リンゴ酸０．０３部、ヨーグルトパウダー０．
０５部を加え、粉末飲料とした。Table 4 (Example 16) For 1 part of the insoluble dietary fiber powder obtained in Example 4, 06 parts of strawberry powder, 0.8 parts of sugar, and 0 part of milk powder were added.
．． 5 parts, malic acid 0.03 parts, yogurt powder 0.
05 parts were added to prepare a powdered drink.
この粉末飲料は牛乳に加えて、ヨーグルト風味の飲料と
なり、食物繊維含有食品として好適のものであった。This powdered drink was added to milk and became a yogurt-flavored drink, which was suitable as a dietary fiber-containing food.
（実施例１７）
実施例１の食物繊維５００９、ソルビトール４０７５９
（商品名ソルビット、日研化学株式会社製）、乳化剤２
０ｇ（ショ糖脂肪酸エステル、商品名ＤＫエステルＦ−
２０−Ｗ、第−工業製薬株式会社製）、オレンジｇ味１
１４０ｇ（オレンジフレーバー２０ｇ、商品名サンフィ
クスオレンジＪＰ、三栄化学工業株式会社製ニオレンジ
果汁粉末２０９、焼津水産加工株式会社製）、酸味料３
０９（クエン酸、和光純薬工業株式会社製）、甘味料２
．５９部商品名アドミロン、丸善化或株式会社製）を混
合した後、打錠機（株式会社菊水製作所製、商品名８−
Ｆ−３）により、直径約２０ｉ＊、厚さ７ｘｙのタブレ
ットを作成した。(Example 17) Dietary fiber 5009 and sorbitol 40759 of Example 1
(Product name Sorvit, manufactured by Nikken Chemical Co., Ltd.), Emulsifier 2
0g (sucrose fatty acid ester, trade name DK ester F-
20-W, manufactured by Dai-Kogyo Seiyaku Co., Ltd.), orange g flavor 1
140g (Orange Flavor 20g, Product Name Sunfix Orange JP, Sanei Chemical Co., Ltd. Niorange Juice Powder 209, Yaizu Suisan Kako Co., Ltd.), Acidulant 3
09 (citric acid, manufactured by Wako Pure Chemical Industries, Ltd.), sweetener 2
．． After mixing 59 parts of Admiron (trade name, manufactured by Maruzen Kaoru Co., Ltd.), a tablet press (manufactured by Kikusui Seisakusho Co., Ltd., trade name 8-) was mixed.
F-3), a tablet with a diameter of about 20i* and a thickness of 7xy was created.
（実施例１８）
実施例１の食物繊維６９ｇ、強力粉２２６９、ショート
ニング６Ｄ、食ｔｌｉＫ４．８９、モルトエキスパウダ
ー９９、改良剤３９（商品名パンアップ、日本パルスガ
ード株式会社製）、香料０．５ｇ、イースト４ｇ（ドラ
イイースト、オリエンタル酵母株式会社ｇ！Ａ）および
水を混合し、加温器に入れ、−次発酵、および二次発酵
を行った後、オーブンにて焼き上げ、グリッシ一二を作
成した。(Example 18) Dietary fiber of Example 1 69g, strong flour 2269, shortening 6D, food tliK 4.89, malt extract powder 99, improving agent 39 (trade name Pan Up, manufactured by Nippon Pulse Guard Co., Ltd.), fragrance 0.5g , 4g of yeast (dry yeast, Oriental Yeast Co., Ltd. g!A) and water were mixed, placed in a warmer, subjected to second fermentation and second fermentation, and then baked in an oven to create Grissi 12. did.
（実施例１９）
実施例１の食物繊維５０００ｇ、粉末油脂ｚｏｏｙ ［
商品名エマファツトＣｏ（理研ビタミン株式会社製）と
商品名マジックファツト（日本ベアドリーム株式会社Ｖ
）の混合物コ、乳化剤５０９（商品名ツルレシチンＳ
Ｌ Ｐ−ホワイトＳＰ、ツルレシチン工業株式会社製）
、加工澱粉ｚａａａｇ（商品名マツノリンＭ、松谷化学
工業株式会社製）、小麦粉２１００９、食塩５００ｇ、
砂糖１００９、香料５０９を混合した後、二軸エクスト
ルーダー（幸和工業株式会社製）に入れ、添加した混合
物重量に対し１０〜３０％加水を行い、棒状のエクスト
ル−ター加工品を作成した
（比較例１）
クエン酸の添加および１２０°Ｃ１３０分の加熱処理を
行わなかった以外は、実施例１〜６と同様の処理を行い
不溶性食物繊維粉末（比較例１）を得た。(Example 19) 5000 g of dietary fiber of Example 1, powdered oil and fat zooy [
Product name: Emmafat Co (manufactured by Riken Vitamin Co., Ltd.) and Magic Fat (Japan Bear Dream Co., Ltd. V)
) mixture, emulsifier 509 (trade name: Tsurlecithin S)
LP-White SP, manufactured by Tsurlecithin Kogyo Co., Ltd.)
, processed starch zaaag (trade name Matsunolin M, manufactured by Matsutani Chemical Industry Co., Ltd.), wheat flour 21009, salt 500g,
After mixing sugar 1009 and flavoring 509, it was placed in a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.), and 10 to 30% of the weight of the added mixture was added with water to create a rod-shaped extruder-processed product ( Comparative Example 1) Insoluble dietary fiber powder (Comparative Example 1) was obtained in the same manner as in Examples 1 to 6, except that the addition of citric acid and the heat treatment at 120° C. for 130 minutes were not performed.
（比較例２）
クエン酸の添加を行わなかった以外は、実施例１〜６と
同様の処理を行い、不溶性食物繊維粉末（比較例２）を
得た。(Comparative Example 2) Insoluble dietary fiber powder (Comparative Example 2) was obtained by performing the same treatment as in Examples 1 to 6 except that citric acid was not added.
（比較例３）
クエン酸の添加を行わなかった以外は、実施例７〜１０
と同様の処理を行い、不溶性食物繊維粉末（比較例３）
を得た。(Comparative Example 3) Examples 7 to 10 except that citric acid was not added.
Insoluble dietary fiber powder (Comparative Example 3)
I got it.
（比較例４）
クエン酸の添加を行わなかった以外は、実施例１１およ
び１３と同様の処理を行い、不溶性食物繊維粉末（比較
例４）を得た。(Comparative Example 4) Insoluble dietary fiber powder (Comparative Example 4) was obtained by performing the same treatment as in Examples 11 and 13, except that citric acid was not added.
（比較例５）
クエン酸の添加を行わなかった以外は、実施例１２およ
び１４と同様の処理を行い、不溶性食物繊維粉末（比較
例５）を得た。(Comparative Example 5) Insoluble dietary fiber powder (Comparative Example 5) was obtained by performing the same treatment as in Examples 12 and 14, except that citric acid was not added.
上記のようにして得られた比較例１〜５の不溶性食物繊
維粉末のへミセルラーゼ可溶化率および水中性定体積を
第５表に示す。なお表中、比較例６は原料である粒径０
．５■以下の乾燥トウモロコシ外皮粉末のへミセルラー
ゼ可溶化率および水中性定体積を表す。Table 5 shows the hemicellulase solubilization rate and aqueous constant volume of the insoluble dietary fiber powders of Comparative Examples 1 to 5 obtained as described above. In the table, Comparative Example 6 has a raw material particle size of 0.
．． It represents the hemicellulase solubilization rate and aqueous constant volume of dry corn husk powder below 5.
第５表
測定結果よりて明らかなように、比較例１〜６のいずれ
の不溶性食物繊維粉末も実施例の不溶性食物繊維粉末に
比べてヘミセルラーゼ可溶化率および水中性定体積は低
いものであった。As is clear from the measurement results in Table 5, the hemicellulase solubilization rate and aqueous constant volume of all the insoluble dietary fiber powders of Comparative Examples 1 to 6 are lower than that of the insoluble dietary fiber powder of Examples. Ta.
（実験）
実施例７および９不溶性食物繊維粉末、比較例２の不溶
性食物繊維粉末のそれぞれ（繊維質固形分）に対し３倍
量のショ糖を加えて凍結乾燥粉末とした。この乾燥粉末
を用い第６表に示した配合により、標準飼料および繊維
含有量１０％の動物試験飼料を調整し、それぞれの飼料
をラットにｌＯ日間投与した。そして、ラットの血中コ
レステロール濃度および糞便量を測定した。(Experiment) Three times the amount of sucrose was added to each of the insoluble dietary fiber powders of Examples 7 and 9 and the insoluble dietary fiber powder of Comparative Example 2 (fibrous solid content) to prepare freeze-dried powders. A standard feed and an animal test feed with a fiber content of 10% were prepared using this dry powder according to the formulation shown in Table 6, and each feed was administered to rats for 10 days. Then, the blood cholesterol concentration and fecal volume of the rats were measured.
血中コレステロール濃度は、第１図に示す通りであり、
ラットの血中コレステロール濃度は、実施例７および９
において、顕著なコレステロール低下作用が認められた
。また、ラットの糞便量は、第２図に示す通りであり、
比較例２で増加したが、実施例７および９においても、
比較例２との間の糞便量には大きな差はなかった。Blood cholesterol concentration is as shown in Figure 1,
The blood cholesterol concentration of rats was determined in Examples 7 and 9.
A significant cholesterol-lowering effect was observed. In addition, the amount of rat feces is as shown in Figure 2.
Although it increased in Comparative Example 2, it also increased in Examples 7 and 9.
There was no significant difference in the amount of feces between Comparative Example 2 and Comparative Example 2.
第６表 （動物実験用飼料組成）
＊食物繊維粉末の繊維含有率８４．７％にもとづき、飼
料生繊維含有［発明の効果］
本発明の食物繊維は、穀類外皮由来の不溶性食物繊維で
あって、ヘミセルラーゼによる可溶化率が不溶性食物繊
維重量の３０重量％以上であるので、この不溶性食物繊
維は、摂取されたのち、大腸に共存しているある種の腸
内細菌が有するヘミセルラーゼ活性により、ヘミセルロ
ースが分解され、腸内で水溶性食物繊維となるため、水
溶性食物繊維の有する血中コレステロール低下作用を発
揮する。また、ヘミセルーゼ活性によっても分解しない
セルロースを中心とする不溶性食物繊維成分は不溶性食
物繊維としての便通改善作用を発揮する。このため、本
発明の不溶性食物繊維は、穀類外皮が元来持っている不
溶性食物繊維としての性質と、さらに水溶性食物繊維と
しての性質の両者を併せ持ち、不溶性食物繊維の有する
便通改善作用など、さらには、水溶性食物繊維の有する
血清コレステロール低下作用を有し、便秘のみならず欧
米型食生活による高脂直症等の各種弊害を予防するうえ
で有用である。Table 6 (Composition of feed for animal experiments) *Based on the fiber content of dietary fiber powder of 84.7%, feed raw fiber content [Effects of the invention] The dietary fiber of the present invention is an insoluble dietary fiber derived from the hull of cereals. Since the solubilization rate by hemicellulase is 30% by weight or more of the weight of insoluble dietary fiber, after ingestion, this insoluble dietary fiber has hemicellulase activity possessed by certain intestinal bacteria coexisting in the large intestine. As a result, hemicellulose is degraded and becomes water-soluble dietary fiber in the intestines, which exerts the blood cholesterol-lowering effect of water-soluble dietary fiber. In addition, insoluble dietary fiber components, mainly cellulose, which are not decomposed by hemicellulase activity, exert a bowel movement improving effect as an insoluble dietary fiber. Therefore, the insoluble dietary fiber of the present invention has both the properties of an insoluble dietary fiber originally possessed by the grain husk and the properties of a water-soluble dietary fiber. Furthermore, it has the serum cholesterol-lowering effect of water-soluble dietary fiber, and is useful in preventing not only constipation but also various adverse effects such as hyperlipidemia caused by a Western-style diet.
第１図は、本発明の不溶性食物繊維を含有する配合飼料
および比較例の配合飼料を摂取したラットの血中コレス
テロール濃度を示す図、第２図は、本発明の不溶性食物
繊維を含有する配合飼料および比較例の配合飼料を摂取
したラットの糞便量を示す図である。
第１図FIG. 1 is a diagram showing the blood cholesterol concentration of rats that ingested a compound feed containing insoluble dietary fiber of the present invention and a compound feed of a comparative example. FIG. It is a figure showing the amount of feces of the rat which ingested the feed and the compound feed of a comparative example. Figure 1
Claims (5)
ルラーゼによる可溶化率が不溶性食物繊維重量の３０重
量％以上であることを特徴とする不溶性食物繊維。(1) An insoluble dietary fiber derived from the husk of a cereal, characterized in that the solubilization rate by hemicellulase is 30% by weight or more of the weight of the insoluble dietary fiber.
外皮、大豆外皮のいずれかである請求項１に記載の不溶
性食物繊維。(2) The insoluble dietary fiber according to claim 1, wherein the grain husk is any one of corn husk, wheat husk, rice husk, and soybean husk.
または２に記載の不溶性食物繊維。(3) Claim 1, wherein the dietary fiber is in a dry state.
or the insoluble dietary fiber described in 2.
３のいずれかに記載の不溶性食物繊維。(4) The insoluble dietary fiber according to any one of claims 1 to 3, wherein the dietary fiber is in the form of fine particles.
維を有効成分として含有する不溶性食物繊維含有食品。(5) An insoluble dietary fiber-containing food product containing the insoluble dietary fiber according to any one of claims 1 to 4 as an active ingredient.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP91115012A EP0474230B1 (en) | 1990-09-05 | 1991-09-05 | Insoluble dietary fibers, method of producing the dietary fiber and foods containing the dietary fiber |
| DE69108146T DE69108146T2 (en) | 1990-09-05 | 1991-09-05 | Insoluble dietary FIBERS, process for their preparation and foods containing dietary FIBERS. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23076489 | 1989-09-06 | ||
| JP1-230764 | 1989-09-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03175951A true JPH03175951A (en) | 1991-07-31 |
Family
ID=16912899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2236726A Pending JPH03175951A (en) | 1989-09-06 | 1990-09-05 | Insoluble edible fiber and same fiber-containing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03175951A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03209331A (en) * | 1990-01-10 | 1991-09-12 | Nippon Shokuhin Kako Co Ltd | Substance for improving intestinal environment |
| CN1110259C (en) * | 1998-05-19 | 2003-06-04 | 不二制油株式会社 | New year cakes and cakes thereof and used anti-ageing agent |
| JP2010162008A (en) * | 2009-01-19 | 2010-07-29 | Endo Seian:Kk | Food containing bean husk as raw material, and method for producing food material containing bean husk as raw material |
| JP2011155939A (en) * | 2010-02-03 | 2011-08-18 | Kao Corp | Processed carbohydrate rice |
| JP2016501709A (en) * | 2012-10-24 | 2016-01-21 | カーギル インコーポレイテッド | Phospholipid-containing emulsifier composition |
| CN106616285A (en) * | 2016-12-30 | 2017-05-10 | 定远县文凡米业有限公司 | Nutritious rice containing rice bran fiber and preparation method thereof |
| KR20200021541A (en) * | 2018-04-06 | 2020-02-28 | 미쯔칸 홀딩즈 씨오., 엘티디. | Microparticle composite-containing composition and preparation method thereof |
| KR20200141514A (en) * | 2018-06-08 | 2020-12-18 | 미쯔칸 홀딩즈 씨오., 엘티디. | Oil-fat composition containing particulate composite and its manufacturing method |
-
1990
- 1990-09-05 JP JP2236726A patent/JPH03175951A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03209331A (en) * | 1990-01-10 | 1991-09-12 | Nippon Shokuhin Kako Co Ltd | Substance for improving intestinal environment |
| CN1110259C (en) * | 1998-05-19 | 2003-06-04 | 不二制油株式会社 | New year cakes and cakes thereof and used anti-ageing agent |
| JP2010162008A (en) * | 2009-01-19 | 2010-07-29 | Endo Seian:Kk | Food containing bean husk as raw material, and method for producing food material containing bean husk as raw material |
| JP2011155939A (en) * | 2010-02-03 | 2011-08-18 | Kao Corp | Processed carbohydrate rice |
| JP2016501709A (en) * | 2012-10-24 | 2016-01-21 | カーギル インコーポレイテッド | Phospholipid-containing emulsifier composition |
| CN106616285A (en) * | 2016-12-30 | 2017-05-10 | 定远县文凡米业有限公司 | Nutritious rice containing rice bran fiber and preparation method thereof |
| KR20200021541A (en) * | 2018-04-06 | 2020-02-28 | 미쯔칸 홀딩즈 씨오., 엘티디. | Microparticle composite-containing composition and preparation method thereof |
| KR20200141514A (en) * | 2018-06-08 | 2020-12-18 | 미쯔칸 홀딩즈 씨오., 엘티디. | Oil-fat composition containing particulate composite and its manufacturing method |
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