JPH04281762A - Intestinal function-controlling food and mixed powder for porous food - Google Patents

Abstract

PURPOSE:To obtain the title food containing an insoluble dietary fiber specified in particle size, causing no problem on lowering of texture or production of food even when insoluble dietary fiber having sufficient amount is contained and useful for improvement of action of the bowels and prevention of colon cancer. CONSTITUTION:The objective food containing >=10wt.% insoluble dietary fiber having 50-200m average particle size. An insoluble dietary fiber derived from husk of grains such as corn and having >=30wt.% solubilizing ratio by hemicellulase based on weight of the insoluble dietary fiber is preferably used as the insoluble dietary fiber. A porous food consisting mainly of grains such as hard baked bread is preferably used as a shape of a intestinal function- controlling food.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product having an intestinal regulating effect and a mixed powder for porous food having an intestinal regulating action.

0002

[Prior Art] Currently, dietary fibers, microorganisms, herbal medicines, etc. are known to have intestinal regulation effects.In particular, insoluble dietary fibers improve bowel movement by adsorbing water in the intestinal tract and increasing stool volume. It is known to be effective in preventing colorectal cancer. Recently, such insoluble dietary fiber has been added to bread or baked goods.

0003

[Problems to be Solved by the Invention] However, the addition of insoluble dietary fiber causes food manufacturing problems such as a significant decrease in the texture of bread or baked goods, or the extensibility and expandability of bread dough. However, the amount of insoluble dietary fiber that can be added is limited. SUMMARY OF THE INVENTION Therefore, the purpose of the present invention is to solve the above-mentioned conventional problems, and to provide an intestinal regulating effect that does not cause deterioration of texture or problems in food production even if it contains a sufficient amount of insoluble dietary fiber. The present invention provides a mixed powder for porous foods and porous foods.

0004

[Means for Solving the Problems] What achieves the above object is an intestinal regulating food containing 10% by weight or more of insoluble dietary fiber with an average particle size of 50 to 200 μm. The insoluble dietary fiber preferably has a solubilization rate by hemicellulase of 30% or more. Furthermore, it is preferable that the insoluble dietary fiber is derived from grain hulls. Moreover, it is preferable that the intestinal regulating food is a porous food containing grains as a main component. Moreover, what achieves the above object is a porous mixed powder for food whose main component is grain flour, and the powder has an average particle size of 50 to 20.
This is a porous food powder mixture containing 10% by weight or more of 0 μm insoluble dietary fiber.

[0005] The intestine regulating food of the present invention will now be explained. The intestinal regulating food of the present invention has an average particle size of 50
Contains 10% by weight or more of insoluble dietary fiber of ~200 μm. As described above, the food of the present invention contains 10% by weight or more of insoluble dietary fiber, so it has a sufficient intestinal regulation effect, and the contained insoluble dietary fiber has an average particle size of 50% by weight. ~200 μm, resulting in a significant decrease in texture and the extensibility of dough used in food production.
It does not cause food manufacturing problems such as swelling.

[0006] The food form of the intestinal regulating food of the present invention is preferably a porous food containing grains as a main component. Porous foods include, for example, puffed foods, bread, hailstones, and zenbei. More specifically, examples of the bread include hard-baked bread (guccilini), French bread, white bread, and sweet bread, with hard-baked bread being particularly preferred. Possible puffed foods include pound cakes, sponge cakes, biscuits, cookies, and wafers.

[0007] Insoluble dietary fiber has an average particle size of 5
Those with a diameter of 0 to 200 μm are used. Average particle size is 50μ
If it is less than m, the dough for food production (for example, bread dough) will become too hard, resulting in poor rise of the produced food. In the present invention, since a material having a diameter of 50 μm or more is used, it can be made into a porous food with sufficient swelling and a crispy texture. Furthermore, when the average particle size exceeds 200 μm, the grains themselves become rough due to their size, which deteriorates the texture of the food. The average particle size of the insoluble dietary fiber is particularly preferably 80 to 150 μm. Furthermore, the insoluble dietary fiber is preferably one that can be easily added to food raw materials, and is preferably a dry product.

The intestinal regulating food of the present invention contains the above-mentioned insoluble dietary fiber in an amount of 10% by weight or more. Therefore, it has a sufficient intestinal regulation effect. Preferably, the content of insoluble dietary fiber in the food is 10 to 90% by weight.
It is particularly preferably 10 to 30%.

[0009] The insoluble dietary fiber used in the food of the present invention may be any fiber conventionally used in foods, and for example, those derived from cereal husks are preferably used. Particularly preferably, insoluble dietary fiber derived from cereal hulls and having a solubilization rate by hemicellulase of 30% by weight or more of the weight of the insoluble dietary fiber is preferably used. Dietary fibers with the above properties have the properties of both insoluble dietary fibers and water-soluble dietary fibers, and by using such insoluble dietary fibers, it is possible to create foods with higher intestinal regulation effects. .

[0010] The insoluble dietary fiber having the above-mentioned properties will be specifically explained. Cereal husk refers to the husk of the seeds of corn, wheat, rice, soybean, etc., the so-called "bran" part, and may also be the husk of millet from the Poaceae, Fabaceae, and Polygonaceae families. 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.

[0011] In the present invention, "insoluble fiber" refers to a dietary fiber food suspended in water and centrifuged (1000G,
(for 10 minutes), the fibrous material is contained in the residual fraction. The weight of dietary fiber in the insoluble fraction was determined using the enzyme gravimetric method (N
．． G. Asp et al. '83, J. Food Chem. ，
31, 476).

[0012] Hemicellulase is a dietary fiber-degrading enzyme that hydrolyzes the hemicellulose component in the grain husk as a substrate. To measure hemicellulase solubilization rate,
For example, Hemicellulase M (trade name, manufactured by Tanabe Seiyaku Co., Ltd.) is used. Although human digestive juices do not contain dietary fiber-degrading enzymes, some types of intestinal bacteria that coexist in the large intestine have cellulase and hemicellulase activities. However, insoluble dietary fiber obtained by simply grinding grain hulls remains completely insoluble, and the rate of solubilization by hemicellulases is extremely low. This insoluble dietary fiber is in an insoluble state and is processed by hemicerase.
Although the chemical theory behind having a solubilization rate of 0% by weight or more is not necessarily clear, it is presumed as follows.

[0013] In the case of insoluble dietary fiber obtained by simply crushing grain hulls, it is assumed that hemicellulose is incorporated into cellulose, which is an insoluble dietary fiber, or is fixed in a strong state. It is estimated that fiber has a solubilization rate of 30% by weight or more due to hemicellulose being exposed on the surface of cellulose, which is an insoluble dietary fiber. Therefore, even if this dietary fiber is an insoluble dietary fiber derived from the outer shell of a grain, the solubilization rate by hemicellulase is 30% by weight or more of the weight of the insoluble dietary fiber,
Because it is susceptible to the action of hemicellulase, a dietary fiber-degrading enzyme, it is easily solubilized by hemicellulase produced by intestinal bacteria in the gastrointestinal tract, and exerts a cholesterol-lowering effect similar to water-soluble fiber. If the solubilization rate by hemicellulase is 30% by weight or less of the weight of insoluble dietary fiber, sufficient cholesterol-lowering effect will not be exhibited.

[0014]The "solubilization rate by hemicellulase" is calculated by incubating insoluble fibers with an enzyme for 15 hours (pH 4.5, 40°C, enzyme/substrate ratio: 10%), and then centrifuging the insoluble fibers into a supernatant fraction. It is determined by the carbohydrate content (determined by the phenol/sulfuric acid method) or by the decrease in solid weight of the residual fraction. The solubilization rate of this insoluble dietary fiber by hemicellulase is 30% by weight or more, preferably 30% to 55% by weight of the weight of the insoluble dietary fiber.
On the contrary, it has a completely insoluble component (cellulose component) of 60% by weight or less, preferably 30 to 60% by weight. Therefore, this insoluble dietary fiber exhibits the effect of improving bowel movements as an insoluble dietary fiber. In addition, this dietary fiber is more susceptible to the enzymatic action of hemicellulase than mere grain hull powder, and this means that even though the hemicellulose in this dietary fiber is bound to insoluble particles,
It has been shown to have properties and effects similar to water-soluble fibers.

[0015] Water-soluble dietary fiber may also be added to the intestinal regulating food of the present invention. As the water-soluble dietary fiber, polydextrose, hemicellulose, indigestible dextrin, pectin, mannan, guar gum, chitansan gum, alginic acid, psyllium, etc. can be used.

Next, the porous food powder mixture of the present invention will be explained. This porous food powder mixture is
The main component is grain flour, and the average particle size is 50 to 200.
Contains 10% by weight or more of micron-sized insoluble dietary fiber based on the total weight of the powder. As described above, the food powder of the present invention contains insoluble dietary fiber in an amount of 10% or more by weight of the whole powder, so the food prepared using this powder has sufficient intestinal regulating action. In addition, since the insoluble dietary fiber contained has an average particle size of 50 to 200 μm, it causes problems in food production such as a significant decrease in texture and the extensibility and expandability of the dough used for food production. It never occurs. As a specific example of a porous food powder mixture, a premix containing wheat flour as a main ingredient, such as a bread mix or a cake mix, is suitable, and the basic composition of the powder differs depending on the type of premix. But,
Conventionally known materials can be used. As the insoluble dietary fiber, those mentioned above can be suitably used. The powder of the present invention contains 10% by weight or more of insoluble dietary fiber. Therefore, it has a sufficient intestinal regulation effect. Preferably, the content in the powder is 10 to 90% by weight, particularly preferably 10 to 30%.

[Examples] Next, Examples and Comparative Examples of the food composition and intestinal regulating food of the present invention will be explained.

<Preparation of insoluble dietary fiber> Insoluble dietary fiber was prepared as follows. 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 insoluble fibers were separated by centrifugation. Water and sulfuric acid were added to the washed insoluble fibers to prepare a redispersion liquid with a fibrous solid content of 5%. Note that suspensions having the pH shown in Table 1 were prepared by varying the concentration of sulfuric acid added. Then, the suspension was heated to 80°C for 60°C.
After heating for a minute, it was cooled to room temperature and neutralized to pH 7 with sodium hydroxide. Then, the suspension obtained as above was centrifuged to separate the insoluble fibers, 10 times the amount of water was added thereto, and centrifuged again (5000G, 30
minute) did. 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 in a coffee mill under different conditions to obtain insoluble dietary fiber powders (A to H) each having a different average particle size. In addition, insoluble dietary fiber powder (I) was obtained in the same manner as above except that the sulfuric acid treatment was not performed. And those A~
The average particle size of the insoluble dietary fiber dry powders of I and the solubilization rate measured by suspending the insoluble dietary fiber dry powders in water and adding hemicellulase were as shown in Table 1.

The hemicellulase solubilization rate can be measured by the following method. 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 is determined as the hemicellulase soluble fraction, or alternatively, after incubation in the same manner as above, centrifugation is performed, and the sugar content in the supernatant is measured by the phenol-sulfuric acid method, and the difference in sugar content is determined as the hemicellulase soluble fraction ( For example, glucose can be used as a reference substance for sugar quantification), and the weight of insoluble fiber is measured by the enzyme gravimetric method, and the hemicellulase solubilization rate (%) is
is calculated from the following formula. Hemicellulase solubilization rate = hemicellulase soluble fraction/insoluble fiber weight x 100

[0020] The calculation of the hemicellulase solubilization rate is as follows:
Insoluble dietary fiber was incubated with hemicellulase M for 15 hours in the presence and absence of hemicellulase M (pH 4.5, 40°C, enzyme/substrate ratio = 1:1).
0), 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 measured by the enzyme gravimetric method and calculated from the above formula. These insoluble dietary fibers (A to I)
The powder disperses well in water, has a smooth texture, and has little flavor, so it can be added to various beverages such as milk.

[0021]

[Table 1]

(Example 1) Strong flour,
Add salt, bread improver (trade name: Credin Pan Up, manufactured by Miyoshi Yushi Co., Ltd.), 5 g of dry yeast (manufactured by Oriental Yeast Co., Ltd.), and malt (dry malt extract powder, manufactured by Koyo Shokai Co., Ltd.) to 200 liters of water. In addition, after kneading for 10 minutes at medium speed, 15 g of shortening (trade name: Shortening Soft G, manufactured by Taiyo Yushi Co., Ltd.) was added and kneading for another 10 minutes, leaving 55 g of shortening.
g, insoluble dietary fiber (fiber A, average particle size 100 μm) and 33 ml of water were added and kneaded at high speed for 10 to 15 minutes. Fermentation was carried out using a household microwave oven at 35° C. and 80% humidity for 30 minutes with the dough covered with plastic wrap. and,
After fermentation, add baking powder (manufactured by Okuno Pharmaceutical Co., Ltd.), 3 g of dry yeast, and butter flavor (manufactured by San-Ei Chemical Co., Ltd.), knead for about 3 minutes, and then divide into pieces with a diameter of 7.
It was formed into a rod shape with a length of 200 mg. This rod-shaped product was subjected to secondary fermentation at 35°C and 80% humidity for 90 minutes, then baked at 150°C for 15 minutes, and further heated to 160°C for 8 hours.
The fiber weight is 1g in the weight of 6.7g per piece.
A hard-baked bread (Example 1) containing the following was obtained.

[0023]

[Table 2]

(Example 2) Insoluble dietary fiber (fiber number B) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Example 2) was prepared in the same manner as in Example 1, except that a powder with an average particle diameter of 132 μm was used.

(Example 3) Insoluble dietary fiber (fiber number E) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Example 3) was prepared in the same manner as in Example 1, except that a powder with an average particle diameter of 80 μm was used.

(Example 4) Insoluble dietary fiber (fiber number C) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Example 4) was prepared in the same manner as in Example 1, except that a powder with an average particle diameter of 154 μm was used.

(Example 5) Insoluble dietary fiber (fiber number D) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Example 5) was prepared in the same manner as in Example 1, except that the average particle size was 180 μm).

(Example 6) Insoluble dietary fiber (fiber number F) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Example 6) was prepared in the same manner as in Example 1, except that a powder with an average particle diameter of 61 μm was used.

(Example 7) Insoluble dietary fiber (fiber number I) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Example 7) was prepared in the same manner as in Example 1, except that the average particle size was 100 μm).

(Comparative Example 1) Insoluble dietary fiber (fiber number G) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Comparative Example 1) was prepared in the same manner as in Example 1, except that a powder with an average particle diameter of 30 μm was used.

(Comparative Example 2) Insoluble dietary fiber (fiber number H) was used instead of insoluble dietary fiber (fiber A) in Example 1.
A hard-baked bread (Comparative Example 2) was prepared in the same manner as in Example 1, except that a powder with an average particle diameter of 250 μm was used.

[0032] Insoluble dietary fiber A is added to 1 kg of commercially available soft flour.
300 g of sugar, 40 g of sugar, 30 g of egg white powder, 10 g of wheat flour gluten, 7 g of salt, 75 g of leavening agent, and 5 g of flavor were added and mixed well to prepare a porous food powder mixture (pancake mix) of the present invention. Then, 150 g of water was added to the entire amount of this pancake mix, and after kneading well, it was baked according to a conventional method. It expanded sufficiently and had a good texture with little graininess.

[Experiment] Examples 1 to 7 and Comparative Examples 1 and 2
The following experiment was conducted using the intestinal regulating food. In the experiment, 15 healthy people ingested each food, and the number of people who felt the texture was hard, those who felt it was crunchy, and the number of people who felt it was grainy were determined. . The results are shown in Table 3.
It was as shown in .

[0034]

[Table 3]

[0035]

Effects of the Invention: The intestinal regulating food of the present invention contains 10% by weight or more of insoluble dietary fiber with an average particle size of 50 to 200 μm, so it has sufficient intestinal regulating action and the insoluble food contained therein has a sufficient intestinal regulating effect. The average particle size of the fibers is 50-200μ
m, there will be no significant deterioration in texture, and there will be no problems in food production such as extensibility and expandability of the dough used for food production. In addition, the porous mixed powder for food of the present invention has cereal flour as a main component, and furthermore, insoluble dietary fiber with an average particle size of 50 to 200 μm is added to the entire powder.
Contains 0% by weight or more. As described above, the food powder of the present invention contains insoluble dietary fiber in an amount of 10% or more by weight of the whole powder, so the food prepared using this powder has sufficient intestinal regulating action. In addition, since the insoluble dietary fiber contained has an average particle size of 50 to 200 μm, it causes problems in food production such as a significant decrease in texture and the extensibility and expandability of the dough used for food production. It never occurs.

Claims (5)

[Claims] 1. An intestinal regulating food characterized by containing 10% by weight or more of insoluble dietary fiber having an average particle size of 50 to 200 μm. 2. The intestinal regulating food according to claim 1, wherein the insoluble dietary fiber has a solubilization rate by hemicellulase of 30% or more. 3. The intestinal regulating food according to claim 1, wherein the insoluble dietary fiber is derived from grain hulls. 4. The intestinal regulating food according to claim 1, wherein the intestinal regulating food is a porous food containing grains as a main component. 5. A porous mixed powder for food containing grain flour as a main component, the powder having an average particle size of 50 to 200.
A porous mixed powder for food, characterized by containing 10% by weight or more of μm insoluble dietary fiber.