JPH04141054A - Preparation of modified wheat flour - Google Patents

Abstract

PURPOSE:To obtain the subject wheat flour useful for health having modest digestion and absorption with excellent texture by bonding an ingestible amphipathic fatty acid compound in a specific ratio of wheat flour into the wheat flour in the presence of a solvent without gelatinizing a starch substance and drying at a low temperature. CONSTITUTION:100 pts.wt. raw material wheat flour is bonded with 2-50 pts.wt. ingestible amphipathic fatty acid compound such as caprylic acid in the presence of a solvent such as water or alcohol preferably in an amount of 10-10000 pts.wt. without gelatinizing starch in said raw material. wheat flour so as said fatty acid compound to have preferably 40-95wt.% amylose content in the starch and resultant bonded substance is dried at a temperature of <=40 deg.C to afford the objective wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing modified wheat flour. especially,
The present invention relates to a method for producing modified wheat flour that is more slowly digested and absorbed than conventional wheat flour.

(Prior Art) In recent years, in advanced societies, the number of obese patients is rapidly increasing due to richer dietary habits. People with a high degree of obesity are 2.3 times more likely to suffer from diabetes, ζ-arteriosclerosis, heart disease, etc. than people with a normal weight, and are also more prone to obesity such as gout, complications after surgery, cholelithiasis, low back pain, and liver disease. The number of diseases closely related to this is increasing.

Obesity is thus becoming a serious problem in health management.

As a means of treating and preventing obesity, it has been conventionally thought to reduce calorie intake, for example. However, simply reducing the intake amount will not last long due to strong hunger and hunger sensations.
At the same time, the following methods are being used.

One of them is that even a small amount of food intake causes a mechanical stretch stimulus to be applied to the stomach! This method involves placing a balloon inside the stomach or occluding most of the stomach to significantly narrow the stomach volume. However, these techniques are not desirable because they are permanent treatments that require surgery, and there are concerns about side effects.

Another method is to ingest fillers and thickeners such as dietary fiber alone or in combination with other foods. This takes advantage of the fact that dietary fiber is indigestible and reduces the calorie content per unit weight.

It has also been reported that foods containing carbohydrates that are slowly digested and absorbed are effective against obesity [Enkins,
D, J, A, , et al, , As, J
, Cl1n, Nutr, 34:1IARCH1
981, pp. 362-366]. Specifically, high amylose cornstarch is used.

There is also a method of modifying wheat flour by applying an emulsifier to it (Japanese Patent Publication No. 13177/1983). This method is aimed at improving the spreadability of bread dough or preventing aging, and does not delay digestion or absorption. A combination of starch and fatty acid ester is known, but this suggests a thermoreversible combination of heat-gelatinized amylose and fatty acid ester, and it is produced by gelatinized modified wheat flour. The texture of the manufactured food is significantly reduced.

(Problems to be Solved by the Invention) However, dietary fiber has an unfavorable taste and texture, so it is difficult to consume large amounts of it alone, and even when added to food, in many cases the taste and texture It has the disadvantage that the texture is significantly reduced. In addition, ingesting large amounts of dietary fiber is undesirable because it inhibits the absorption of other beneficial nutrients and causes side effects such as diarrhea and constipation. Furthermore, as mentioned above, foods using high amylose corn starch and foods using thermoreversible bonds of heat-gelatinized amylose and fatty acid ester had extremely poor texture.

Furthermore, when the wheat flour is used in the production of foods, it is preferable that the flour be in a dry state from the viewpoint of ease of processing. However, due to heating in the drying process,
Flour may gelatinize.

Therefore, the purpose of the present invention is to provide slow digestion and absorption;
It is possible to effectively prevent or improve obesity even without reducing calories as described above, and furthermore, it can suppress the rapid rise in blood sugar levels after ingestion, and is effective for diabetics and other people. To provide a method for producing modified wheat flour that is not gelatinized and is in a dry state so that it can be easily used for production, and has the same taste and texture as ordinary wheat flour.

(Means for Solving Problem M) To achieve the above object, 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an ingestible amphipathic fatty acid compound are added to the raw flour in the presence of a solvent. This is a method for producing modified wheat flour, in which the fatty acid compound is bound without gelatinizing the starch therein, and then the resulting bound product is dried at a temperature of less than 40°C.

In addition, to achieve the above object, 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an ingestible amphipathic fatty acid compound are added to the raw flour in the presence of 10 to 10,000 parts by weight of a solvent. After bonding the fatty acid compound without gelatinizing the starch, the resulting bond was heated at 40°C.
This is a method for producing modified wheat flour that is dried at a temperature below

Then, it is preferable to perform pulverization after performing the drying. Furthermore, the drying is preferably performed by vacuum drying, fluidized bed drying, or freeze drying.

Therefore, the method for producing modified wheat flour of the present invention will be explained.

The method for producing modified wheat flour of the present invention involves gelatinizing the starch in the raw wheat flour by adding 100 parts by weight of the raw wheat flour and 2 to 50 parts by weight of an ingestible amphipathic fatty acid compound in the presence of a solvent. After the fatty acid compound is bonded without any process, the resulting bond is dried at a temperature of less than 40°C.

The flour used as a raw material in the present invention includes:
Particle size 0.1-100μ! It is preferable that the bonding of the fatty acid compound described below is ensured.

In this production method, first, wheat flour is brought into contact with the above-mentioned amphiphilic fatty acid compound in the presence of a solvent. In this step, for example, a fatty acid compound that has been previously dissolved or dispersed in a solvent is added to wheat flour, and the wheat flour and the fatty acid compound are brought into contact in the presence of a solvent to bind the fatty acid compound to the starch in the flour. In addition, the amount of solvent depends on the amphipathic fatty acid compound and the type of solvent, but it is 10 to 10,000 parts by weight per 100 parts by weight of wheat flour.
It is preferably 20 to 20 parts by weight, more preferably 20 to 20 parts by weight.
It is 500 parts by weight.

Specifically, after adding a fatty acid compound to a solvent and stirring thoroughly, if the solvent is 100 parts by weight or more, wheat flour is immersed in the solvent, and if the solvent is small, it is added to the flour. , stir thoroughly.

In addition, a modifier is added to flour that has been previously dispersed in a solvent, and the flour and fatty acid compound are brought into contact in the presence of the solvent.
A fatty acid compound may be bound to the starch in the flour,
Alternatively, the flour and the modifier may be added to the solvent at the same time, dissolved or dispersed in the solvent, and the flour and the fatty acid compound may be brought into contact and bonded in the presence of the solvent. The solvent is added to uniformly and efficiently contact the flour and the fatty acid compound, and is preferably a hydrophilic solvent that is easily compatible with the flour and a solvent that uniformly disperses the fatty acid compound. Specifically, any one or a mixture of two or more of water, alcohol, glycerin, alkylene glycol, and acetone may be appropriately selected and used depending on the properties of the amphipathic fatty acid compound.

Subsequently, in the step of bonding the amphiphilic fatty acid compound to the starch in the wheat flour, it is preferable to bond the both within the range of 0 to 40°C. Further, the holding time at the above temperature varies depending on the above temperature, but is preferably about 1 to 60 minutes. By performing this binding treatment at a temperature of 0 to 40°C, the starch in the wheat flour can be modified without gelatinization.

Next, a drying process is performed. Possible drying methods include freeze drying, reduced pressure drying (vacuum drying), fluidized drying, warm air drying, and air drying. Freeze drying, vacuum drying, and fluidized bed drying are preferred.

The drying temperature is less than 40''C.

By performing the drying at a temperature lower than 40° C. in this way, it is possible to dry the flour without gelatinizing the starch in the flour.

The fatty acids constituting the ingestible amphipathic fatty acid compound used in the present invention include caprylic acid, pelargonic acid, capric acid, undenuric acid, lauric acid, tridecylic acid, myristic acid, pentadecylic acid, valmitic acid, and heptadecyl acid. Acids with carbon atoms ranging from 8 to 8, such as stearic acid, nonadecanoic acid, arachidic acid, behenic acid, undecylenic acid, oleic acid, elaidic acid, cetoleic acid, erucic acid, brassicic acid, linoleic acid, linuric acid, arachidonic acid, etc.
22 is preferred.

Examples of fatty acid salts include the sodium salts, potassium salts, and magnesium salts of the fatty acids listed above. Further, as the fatty acid compound, a fatty acid ester is preferable, and as the alcohol donor for the ester, glycerin, propylene glycol or polypropylene glycol,
These include sugars such as sucrose and maltose, sugar alcohols such as sorbitol, mannitol, erythritol, and arabitol, and glycerophosphoric acid.

Specifically, the amphiphilic fatty acid compounds that can be ingested are as follows:
For example, decaglyceryl monolaurate, decaglyceryl monomyristate, hexaglyceryl monostearate, decaglyceryl monostearate, monoglyceryl monostearate, decaglyceryl distearate, decaglyceryl tristearate, decaglyceryl monooleate, Glycerin fatty acid esters such as decaglyceryl trioleate, hexaglyceryl monooleate, and decaglyceryl pentaoleate; sucrose fatty acids such as sucrose stearate, silosaccharide palmitate, silosaccharide oleate, silosaccharide laurate, and sucrose behenate; Examples include esters, sorbitan fatty acid esters such as sorbitan monolaurate, sorbitan monostearate, and sorbitan monooleate, and phospholipids such as lentin and lysolecithin. In addition, HL B (Eydorophilic Lip) of such fatty acid ester
The ophthalmic balance) may be from any region.

The amphiphilic fatty acid compound used in the present invention is thought to bind to the starchy amylose part of wheat flour, and the bound amylose has a structure that makes it difficult to form a complex with enzymes. It is thought that starch is less susceptible to the action of digestive enzymes such as amylase, which slows down digestion and absorption.The amount of fatty acid compounds added is based on 100 parts by weight of wheat flour. 2
Up to 10 parts by weight is preferred.

The bonding ratio between starch and amphipathic fatty acid compounds in modified flour varies depending on the type of fatty acid compound and manufacturing conditions (although the ratio of amylose occupancy of starch due to fatty acid compounds to 10% or more is In particular, it is desirable that it be 40 to 95%.

That is, if the occupancy rate of starchy amylose by the fatty acid compound is 10% or more, the rate of digestion and absorption can be reliably delayed. Note that the "occupancy rate of amylose in starchy substances by fatty acid compounds" here refers to the iodine affinity (the amount of binding between amylose and iodine) using the amperometric titration method.
It is calculated from the measured value of . In other words, iodine affinity estimates the amylose content by utilizing the fact that iodine mainly binds with amylose in starch to form a complex. In some cases, the iodine affinity is lower than that of untreated starch by the proportion of amylose (which does not bind iodine) bound to fatty acid compounds. Therefore, the value obtained by subtracting the iodine affinity of treated starch from the iodine affinity of untreated starch, divided by the iodine affinity of untreated starch, multiplied by 100 is the value obtained by subtracting the iodine affinity of treated starch from the iodine affinity of untreated starch. It is amylose occupancy (%).

(Amylose occupancy rate of fatty acid compound: 2%) = [Example] Next, specific examples of the present invention will be described.

(Example 1) 25 g of sucrose stearate (S-1570, manufactured by Mitsubishi Kasei Corporation) was added to commercially available wheat flour 1 to 9 in advance.
3Q of water in which was dispersed was added and immersed at 30°C for 60 minutes. Next, this was dried under reduced pressure at 30° C. for 6 hours to give a moisture content of 1.8%. Furthermore, the average particle size is 0. The powder was pulverized to lxx to obtain modified wheat flour (sample 1).

(Example 2) Glycerin monostearate ester (trade name Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) 259 and water I SxQ were added to commercially available wheat flour 509, and cross-mixing was performed at 30° C. for 60 minutes. The resulting mixture was freeze-dried at 20° C. for 12 hours to give a moisture content of 0.1%. Then the average particle size is 0
．． The milled cod was pulverized until it became one grain, and modified wheat flour (sample 2) was obtained.

(Comparative Example 1) Modified wheat flour (sample 3) was produced in the same manner as in Example 1, except that it was dried at 50°C (average drying time: 1 minute) using a spray dryer (manufactured by Ashizakuniguchi Co., Ltd.). Obtained.

(Comparative Example 2) Modified wheat flour (Sample 4) was produced in the same manner as in Example 1, except that it was dried at 60°C (average drying time 1 minute) using a spray dryer (manufactured by Ashizakuniguchi Co., Ltd.). Obtained.

(Comparative Example 3) Modified flour (sample 5) was obtained in the same manner as in Example 1, except that a spray dryer (manufactured by Anzakuniro Co., Ltd.) was used for drying at 80°C (average drying time 1 minute). Ta.

(Comparative Example 4) Modified flour (sample 6) was produced in the same manner as in Example 1, except that it was dried at 200°C (average drying time 1 minute) using a spray dryer (manufactured by Ashizakuniguchi Co., Ltd.). Obtained.

[Experiment 1 (Experiment 1) Regarding the flour samples 1 to 6 obtained, gelatinization start temperature, PPA digestibility, and amylose occupancy were measured by the methods shown below, and the results were as shown in Table 1.

In Table 1, the symbol "-" indicates that there was no gelatinization start temperature and gelatinization had already occurred.

To measure the gelatinization start temperature, add purified water to sample 0.19, raise the volume to 100m (!), and then set it in the cell of a photopastegraphy measuring device [manufactured by Tetarika Institute].The sample solution in the cell While stirring, the temperature was increased at a rate of 2°C/min, and the absorbance at 372 mm was continuously measured until it reached 95x (j). Temperature.

To measure digestibility using PPA, take 0.5 g of each sample of untreated wheat flour and modified wheat flour, and add 50 g of each sample.
Add mM phosphate buffer (pH 6,9) 49xQ,
Then, it is left for 30 minutes in a shaking constant temperature adjusted to 37°C. PPA (porcine pancreatic α-amylase, manufactured by Sigma)
Enzyme solution 1 diluted with phosphate buffer to 50μU/MQ
Add wQ to start the reaction. 0.20 from the start of the reaction
．． 40. After 60 minutes, add 2 bottles each of 0.2zQ of the reaction solution, 0.
．． The enzyme reaction was stopped by placing IN, NaOH3,8*I2 into test tubes.

Reducing sugars produced by digestion with PPA were quantified by the Somogyi-Nelson method. In this experiment, a phosphate buffer was added to the sample in advance, and the sample was gelatinized by heating in a boiling water bath for 30 minutes.

To measure the amylose occupancy rate, add 20xQ of 0.5N KOH to alkaline gelatinize sample 0.19, mix well until there are no lumps, add 150% of purified water, and then add IN. , 201Q of HCff is added to neutralize wet method, and the total liquid volume is 190Q. Adjusted sample solution 9
While cooling 5xQ, add 0.4N, K15zQ,
0.00157N, KT while applying a voltage of 25mV
0, at a rate of 0.5112 per minute and measure the change in current. The point where the current starts to rise rapidly is the inflection point,
The titration amount at that time is defined as the titration value. On the other hand, the same sample 0.1
Measure the total sugar content of 9 using the phenol/sulfuric acid method.
The iodine affinity of each sample was calculated based on the above formula, and the occupancy of starchy amylose in wheat flour by fatty acid compounds was determined using the following formula.

[Experiment 2 Samples 1 to 6 obtained in Experiment 2 each contained 509 grams of modified flour, 99 grams of sugar, 159 grams of baking powder, 3 grams of dried whole eggs,
Mix 49% of milk powder uniformly, add 2.59% of butter and 60cc of water, and after mixing, pour into a baking mold and bake in an oven at 190℃ for 30 minutes.After baking, immediately remove from the mold and let it cool to room temperature. Cool until the sponge cake (
Samples 7 to 12) were obtained. Regarding the sponge cake thus obtained, a texture test was conducted using the method shown below. The results are shown in Table 2.

In the food texture test in Table 2, 10 participants ate the food and monitored the food texture. The evaluation was based on the following three levels.

A...It's delicious. B: Rather delicious, but a little moist. C...
...It's sticky and tastes bad.

In addition, after freeze-drying the obtained sponge cake (Samples 7 to 12), pulverizing the codfish with a particle size of 100μ, and completely gelatinizing it by heating in a boiling water bath for 30 minutes, Experiment 1 When the PPA digestibility and amylose occupancy were measured in the same manner as above, the values were almost the same as the values of PPA digestibility and amylose occupancy shown in the first table in Experiment 1.

From the results in Tables 2 and 1, it can be seen that the sponge cakes (Samples 7 to 9) made using the modified wheat flour according to the present invention have good texture and that digestion and absorption are significantly delayed. I understand. In contrast, in the sponge cakes related to comparative examples (samples 10 to 12), although digestion and absorption were delayed, it became clear that the texture was significantly inferior.

[Effects of the Invention] The method for producing modified wheat flour of the present invention comprises adding 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an amphiphilic fatty acid compound capable of uptake into the raw flour in the presence of a solvent. A method for producing modified wheat flour, in which the fatty acid compound is bonded without gelatinizing the starch, and then the resulting bond is dried at a temperature of less than 40°C. ℃
Since the flour is dried at a temperature lower than that of the wheat flour, it can be dried without gelatinizing the starch in the wheat flour. Therefore, it is possible to efficiently obtain non-gelatinized modified wheat flour that is in a dry state so that it can be easily used in the production of various foods and has the same taste and texture as ordinary wheat flour. The modified wheat flour produced is slowly digested and absorbed, and can effectively prevent or improve obesity even without reducing the calories as described above.
It can suppress the rapid rise in blood sugar levels after ingestion, making it effective for diabetic patients.

Furthermore, foods produced using the modified wheat flour obtained by the production method of the present invention are slowly digested and absorbed, and have the same taste and texture as foods produced using regular unmodified wheat flour. have a feeling.

Claims (4)

[Claims] (1) 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an ingestible amphiphilic fatty acid compound are added in the presence of a solvent to form the fatty acid compound without gelatinizing the starch in the raw flour. A method for producing modified wheat flour, which comprises, after binding, drying the resulting combined product at a temperature below 40°C. (2) 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an ingestible amphiphilic fatty acid compound are added to 10 to 10 parts by weight of a solvent.
000 parts by weight, the fatty acid compound is bonded without gelatinizing the starch in the raw flour, and the resulting bond is dried at a temperature of less than 40°C. A method for producing modified wheat flour. (3) The method for producing modified wheat flour according to claim 1 or 2, wherein pulverization is performed after the drying. (4) The method for producing modified wheat flour according to any one of claims 1 to 3, wherein the drying is performed by vacuum drying, freeze drying, or fluidized bed drying.