JPH04141057A - Production of modified wheat flour - Google Patents

Abstract

PURPOSE:To obtain the title wheat flour having mild digestion and absorption and excellent taste and texture and useful for patients of diabetes mellitus, by retaining wheat flour and edible fatty acid compound having amphipathic property in a specific ratio and prescribed temperature range in the presence of water and binding the wheat to the fatty acid compound. CONSTITUTION:100 pts.wt. raw material wheat and 2-50 pts.wt. edible fatty acid compound having amphipathic property are retained at 0-40 deg.C, preferably in the presence of 10-10000 pts.wt. water. and the above-mentioned fatty acid compound is bound to a starch material in the above-mentioned raw material wheat so that amylose content of the starch material may be preferably 40-95% to provide 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, arteriosclerosis, heart disease, etc. than people of normal weight, and 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 amount of food intake will not last long due to strong feelings of hunger and hunger.
At the same time, the following methods are being taken:

One method is to significantly narrow the stomach volume by placing a balloon in the stomach or occlude a large part of the stomach so that even a small amount of food ingests a mechanical stretch stimulus to the stomach. 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.

Food S contains carbohydrates that are slowly digested and absorbed.

enkin, which has been reported to be effective in anti-obesity
s, D, J, A, , et al, , Am,
J, C11n, 1iutr, 34:M^CH1
981, pp. 362-366. Specifically, No\ami o-scone starch 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 intended to improve the spreadability of bread dough or prevent aging, and is not intended to delay digestion and absorption. A combination of starch and fatty acid ester is known, but this suggests a heat-reversible bond between amylose and fatty acid ester, which has become gelatinized. Foods made with wheat flour have a significantly reduced texture.

(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 dietary fiber alone, and even when added to food, in many cases, It has the disadvantage that taste and texture are 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.

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. Even when used in manufacturing, it tastes the same as regular wheat flour,
An object of the present invention is to provide a method for producing non-gelatinized modified wheat flour having a texture.

(Means for Solving the Problems) To achieve the above object, 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an ingestible amphiphilic fatty acid compound are heated at 0 to 40°C in the presence of water. This is a method for producing modified wheat flour in which the fatty acid compound is bonded to the starch in the raw wheat flour by maintaining the flour at a temperature of .

It is preferable that the starch in the raw wheat flour be bonded to the fatty acid compound in the presence of 10 to 10,000 parts by weight of water.

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 comprises maintaining 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an ingestible amphiphilic fatty acid compound at a temperature of 0 to 40°C in the presence of water. In this way, the fatty acid compound is bound to the starch in the raw wheat flour.

The flour used as a raw material in the present invention includes:
Particles having a particle size of about 0.1 to 100 μm are preferable because they ensure the binding of the fatty acid compound described below.

In this production method, first, wheat flour is brought into contact with the above-mentioned amphiphilic fatty acid compound in the presence of water. In this step, for example, a fatty acid compound previously dissolved or dispersed in water is added to wheat flour, and the flour and the fatty acid compound are brought into contact in the presence of water. In addition, the amount of water depends on the amphipathic fatty acid compound and the type of water, but it is 10 to 10,000 parts by weight per 100 parts by weight of wheat flour.
Parts by weight are preferred.

Specifically, after adding a fatty acid compound to water and stirring thoroughly, if the water is 100 parts by weight or more, flour is soaked in the water, and if there is little water, it is added to the flour. ,
Stir thoroughly.

Subsequently, in order to bond the amphiphilic fatty acid compound to the wheat flour, the two are bonded within a temperature range of 0 to 40°C. Further, the holding time at the above temperature varies depending on the above temperature, but is preferably about 5 to 120 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.

Furthermore, after binding the starchy fatty acid compounds in the flour in this way, the remaining water is removed, if necessary, by various drying methods, such as freeze drying, vacuum drying, air drying, etc.

Furthermore, in the method for producing modified wheat flour of the present invention, a modifier may be added to wheat flour that has been previously dispersed in water, and the flour and fatty acid compound may be brought into contact with each other in the presence of water to bond together, or,
Wheat flour and a fatty acid compound may be added to water at the same time, dissolved or dispersed in water, and the starch in the flour and the fatty acid compound may be brought into contact and bonded in the presence of water.

The fatty acids constituting the ingestible amphipathic fatty acid compound used in the present invention include caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, tridecylic acid, myristic acid, bentadefulic acid, valmitic acid, and bentadefluic acid. Acids with 8 carbon atoms such as stearic acid, nonadecanoic acid, arachidic acid, behenic acid, undenoleic acid, oleic acid, elaidic acid, cetoleic acid, erucic acid, branzic acid, linoleic acid, su/lenic acid, arachidonic acid, etc.
-22 are preferred.

As the fatty acid salt, the above-mentioned fatty acid Nato IJ'
There are seven salts, potassium salts, magnesium salts, etc. The fatty acid compound is preferably a fatty acid ester, and the alcohol donor for the ester is glycerin, propylene glycol or polypropylene glycols, sugars such as sucrose and maltose, and sugar alcohols such as sorbitol, mannitol, erythritol, and arabitol. , glycerophosphoric acid, etc.

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, sugar fatty acid esters such as sucrose stearate, sucrose palmitate, sucrose oleate, sucrose laurate, and sucrose behenate. sorbitan fatty acid esters such as sorbitan monolaurate, sorbitan monostearate, and sorbitan monooleate, and phospholipids such as lecithin and lysolecithin. In addition, HL B (Hydorophilic Lipo) of such fatty acid ester
philic balance) may be from any region.

The amphipathic fatty acid compound used in the present invention is thought to bind to the amylose part of the starch in wheat flour, and the bound amylose does not form a complex with the enzyme. As a result, starch is less susceptible to the action of digestive enzymes such as amylase (this is thought to slow down digestion and absorption.The amount of fatty acid compounds added is 100 parts by weight of wheat flour). 5
Up to 20 parts by weight is preferred.

The bonding ratio between starch and amphipathic fatty acid compounds in modified wheat flour varies depending on the type of fatty acid compound and manufacturing conditions, but it is especially important that the amylose occupancy rate of starch by fatty acid compounds is 10% or more. It is desirable that it is 40-95%. 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. The "amylose occupancy of starch by fatty acid compounds" herein is calculated from the measured value of iodine affinity (the amount of amylose and iodine bonded) using amperometric titration. 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. Amylose occupancy (%).

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

(Example 1) 50 g of commercially available wheat flour was immersed in 5 g of water in which 2.59 g of glycerin monostearate (trade name Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) was dispersed for 30 g.
The mixture was held at ℃ for 60 minutes, and then freeze-dried and ground to obtain modified wheat flour (sample 1).

(Example 2) The procedure was carried out in the same manner as in Example 1, except that glycerin monostearate (trade name Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) was replaced with saccharide stearate (S-1570, manufactured by Mitsubishi Kasei Corporation). Modified wheat flour (sample 2)
I got it.

(Example 3) Modified wheat flour (sample 3) was obtained in the same manner as in Example 1 except that the holding temperature was 40°C.

(Comparative Example 1) Modified wheat flour (Sample 4) was obtained in the same manner as in Example 1 except that the holding temperature was 65°C.

(Comparative Example 2) Modified wheat flour (Sample 5) was obtained in the same manner as Comparative Example 1 except that the holding time was 5 minutes.

(Comparative Example 3) Modified wheat flour (Sample 6) was obtained in the same manner as in Example 1 except that the hot water temperature was maintained at 50°C.

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

Table 1 ).

To measure the gelatinization start temperature, purified water was added to sample 0.19 to make it up to 100ml, and then the sample was set in the cell of a photopastegraphy measuring device [manufactured by Tetarika Kenkyusho Co., Ltd.]. While stirring the sample solution in the cell, the temperature was increased at a rate of 2°C/min, and the absorbance at 372 nm was continuously measured until it reached 95z (l), and at the inflection point where the absorbance suddenly changed. The temperature at which the gelatinization started was determined as the gelatinization start temperature.

To measure digestibility using PPA, take 0.59 samples of each of untreated wheat flour and modified wheat flour, add 50
Add gM phosphate buffer (pH 6,9) 49*Q, and then leave to stand for 30 minutes in a shaking constant temperature adjusted to 37°C.

1 t (l) of enzyme solution prepared by diluting PPA (porcine pancreatic α-amylase, manufactured by Sigma) to 50 μU/pass with phosphate buffer.
and start the reaction. 0120.40 from the start of the reaction
．． After 60 minutes, add 2 bottles each of 0.2 wQ of reaction solution, O, IN
, NaOH3, Bx (l) were added to the test tube to stop the enzyme reaction.

Emplacement of reducing sugars produced by digestion with PPA was performed by the Somogyi-Nelson method. If the sample is to be gelatinized in advance, it should be gelatinized in a boiling water bath for 30 minutes after adding phosphate buffer.
It was gelatinized by heating for 0 minutes.

To measure the amylose occupancy rate, add 0.5N of ZOxQ and KOH to alkaline gelatinize sample 0.19, mix well until there are no lumps, and then add purified water 1501.
Added 1Q and further IN, HCI! Add 20xQ of to make the total liquid volume 190g+4 by neutralizing wet method. While cooling the prepared sample solution 95 toge, add 0.4N, KlS touge,
While applying a voltage of 25 mV, 000157NKTO,
Titrate at a rate of 0.51 per minute and measure the change in current. The point at which the current starts to rise rapidly is defined as the inflection point, and the titration amount at that point is defined as the titration value. On the other hand, the total sugar content of the same sample 0.19 was measured by the phenol-sulfuric acid method, and the iodine affinity of each sample was calculated based on the above formula. Amylose occupancy was determined.

[Experiment 2] 509 of each of the obtained modified flours of Samples 1 to 6, 99 of sugar, 15 g of baking powder, 39 of dried whole eggs, and 49 of milk powder were uniformly mixed, and further 2.59 of butter and 6 of water were added.
After adding 0 cc and mixing, it was poured into a baking mold and baked in an oven at 190°C for 30 minutes. After baking, it was immediately removed from the mold and cooled to room temperature to form a sponge cake (samples 7 to 12). I got it. Regarding the sponge cake thus obtained, a texture test was conducted using the method shown below. The results are shown in Table 2.

Table 2 Sample No. Texture (A/B/C) 8
9/l10 9 tololo 10 010 /10 11 1, /2/7 12 0 /2 /8 In the texture test, 10 participants ate the food and monitored the texture. The evaluation was based on the following three levels.

A...It's delicious. B: Rather delicious, but a little moist. C... Soggy and tasteless.

In addition, after freeze-drying the obtained sponge cakes (samples 7 to 12), they were crushed into codfish with a particle size of 100μ, and then completely gelatinized by heating in a boiling water bath for 30 minutes. The PPA digestibility and amylose occupancy were measured in the same manner as in Experiment 1, and were almost the same as the values of PPA plization and amylose occupancy shown in the first expression 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 maintaining 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of a fatty acid compound at a temperature of 0 to 40°C in the presence of water. Since the fatty acid compound is bound to the starch in the raw flour, it is possible to produce non-gelatinized modified wheat flour that has the same taste and texture as regular wheat flour even when used in the production of various foods. In addition, the manufactured modified flour is slowly digested and absorbed, and can effectively prevent or improve obesity even without reducing calories as described above. It can suppress the rapid rise in blood sugar levels, 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 (2)

[Claims] (1) 100 parts by weight of raw wheat flour and 2 to 50 parts by weight of an ingestible amphipathic fatty acid compound in the presence of water.
A method for producing modified wheat flour, which comprises maintaining the raw flour at a temperature of 40° C. to bind the fatty acid compound to the starch in the raw flour. (2) The method for producing modified wheat flour according to claim 1, wherein the combination of the starch in the raw wheat flour and the fatty acid compound is carried out in the presence of 10 to 10,000 parts by weight of water.