JPH10243777A - Composition for reinforcing dietary fiber and dietary fiber-reinforced food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition capable of easily reinforcing dietary fibers in a food without affecting the quality of the food by compounding low viscous water-soluble dietary fibers and a starch compound having a specific average hydroxypropyl group substitution degree in a specific ratio. SOLUTION: This composition comprises 7-50wt.% of low viscous water-soluble dietary fibers (preferably slightly digestive dextrin) and 50-93wt.% of a starch compound having an average hydroxypropyl group substitution degree of 0.02-0.2. The starch derivative preferably comprises 10-60wt.% of a swelling- reduced starch having a swelling degree of 3-15, 40-90wt.% of hydroxypropylstarch having a substitution degree of 0.05-0.22 and 0-50wt.% of other starches.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dietary fiber-enhancing composition which can easily enhance dietary fiber in food without adversely affecting the quality of the food, and a dietary fiber-enriched food using the same.

[0002]

BACKGROUND OF THE INVENTION Dietary fiber has been shown to have various physiological actions such as lowering cholesterol, suppressing an increase in blood glucose level, intestinal action, preventing colorectal cancer, and excreting harmful substances. The position as a group is being established. However, the amount of dietary fiber consumed from a normal diet is
Due to the recent changes in dietary habits, diets containing a large amount of dietary fiber have been desired from the viewpoint of preventive medicine, that is, foods reinforced with dietary fiber have been desired, and many foods containing dietary fiber have been proposed. ing. For example, foods and drinks containing hemicellulose partially decomposed products (JP-A-3-49662) and foods and drinks containing low pectic acid (JP-A-5-192108)
), Specified health foods containing cold water-soluble dietary fiber (JP-A-4-335872), and food compositions containing resistant starch (JP-A-8-504585).

In particular, due to the partial revision of the Nutrition Improvement Act enacted in 1996, nutrition labeling standards have been established. For foods containing a certain amount of dietary fiber or more, for example, a dietary fiber of 3 g / 100 g or more is solid. 6 including "dietary fiber content"
With g / 100 g solids or more, it is possible to make a highlighting such as "dietary fiber reinforced", and the interest in foods to which dietary fiber is added has increased.

As is well known, dietary fiber includes water-insoluble dietary fiber and water-soluble dietary fiber. Examples of the former include cellulose, wheat bran, apple fiber, sweet potato fiber, chitin and the like. The latter is further classified into high-viscosity substances and low-viscosity substances.High-viscosity substances include pectin, konjac mannan, alginic acid, guar gum, agar, etc. Is exemplified.

[0005] Even if a food has a special function such as a physiological function, it must first be tasted as each food, and all of the components constituting the food, such as appearance, texture and flavor, must be satisfied. It needs to be something that can be done.

[0006] In this regard, dietary fiber that is insoluble in water is generally textured when used in foods, unless it is used in foods with a rough tissue, such as hamburgers, because it is insoluble in water. And it is difficult to add the required amount.
Among water-soluble dietary fibers, high-viscosity substances also have a large effect on the physical properties of foods due to their high viscosity, and small amounts of them are required as a dietary fiber source, except for foods that are made by themselves, such as konjac. Is difficult to add.

On the other hand, low-viscosity water-soluble dietary fiber has almost no viscosity and is water-soluble, so it is basically an easy-to-use material for food, and the amount required is not so great for aqueous food such as drinks and soups. Can be added. However, solid foods, particularly foods cooked in water, such as noodles, have a problem that not only affects the texture, but also elutes in hot water at the time of cooking, thereby lowering the yield. In addition, bakery foods such as bread and cookies and snack foods have problems such as a reduction in volume due to candy during heating and cooking, a hard texture, and a poor melting in the mouth.

[0008] Many methods have been proposed to improve these problems. For example, as for breads, a method for producing bread using a specific flour and a surfactant (Japanese Patent Application Laid-Open No. 2-227020), a dough to which micronized cellulose is added (Japanese Patent Application Laid-Open No. 5-95754), a dietary fiber, and an oxidizing agent , A method for producing breads containing an amylase agent, gluten and an emulsifier (JP-A-6-70670), a technique of adding an indigestible dextrin in a specific step (JP-A-4-5
No. 1840), for example, a technique of using a dietary fiber which expands in contact with water by impregnating it with edible oil (Japanese Patent Application Laid-Open No. 61-115434), a specific ratio of insoluble dietary fiber and water-soluble food Technology using fibers and flour, sugars and fats and oils in specific ratios (Japanese Patent Application Laid-Open No. 3-27234)
No.), and a technique of coating and using dietary fiber with fats and oils (Japanese Patent Application Laid-Open No. 8-289715).

As described above, various methods have been proposed for overcoming the problems caused when dietary fiber is added. However, in those methods, the necessary dietary fiber is easily added because the problem is insufficiently improved, the operation is complicated, or an additive that is not desirable in flavor is required. However, from the viewpoint that a food having the same or better quality and taste as food without the addition of dietary fiber can be obtained, it has not yet been sufficiently satisfactory.

[0010]

The problem to be solved by the present invention is to solve the problems caused when the above-mentioned dietary fiber is added, that is, noodles and the like which are liable to cause a problem particularly when dietary fiber is added. In bakery foods and snack foods, necessary dietary fiber can be easily contained,
In addition, it is an object of the present invention to provide a dietary fiber reinforcing composition capable of producing a food having a quality equal to or better than that without the addition of dietary fiber, and a food having a high quality which is reinforced with dietary fiber using the composition.

[0011]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above situation, and as a result, a low-viscosity water-soluble dietary fiber and a specific starch were used as a composition in a specific ratio. The present invention was found to solve the problems of the present invention in foods produced by the present invention, and the present invention was completed.

That is, the present invention relates to a food comprising 7 to 50% by weight of a low-viscosity water-soluble dietary fiber and 50 to 93% by weight of a starch having an average degree of hydroxypropyl group substitution of 0.02 to 0.2. Composition for fiber reinforcement and 6-4 in food
With respect to a dietary fiber reinforced food which is added so as to contain 5% by weight, preferably, swelling-suppressed starch in which the starch has a swelling degree of 3 to 15 is 10 to 60% by weight, and the substitution degree is 0.05 to 0.2.
2, a dietary fiber-enhancing composition comprising 40-90% by weight of hydroxypropyl starch and 0-50% by weight of other starch, wherein the low-viscosity water-soluble dietary fiber is indigestible dextrin; More preferably, the food is a noodle, a bakery food, or a snack food.

In the present invention, the low-viscosity water-soluble dietary fiber refers to a low-viscosity solution containing 50% by weight or more of dietary fiber and dissolved in normal temperature water, and a 20% solution of approximately 5% by weight aqueous solution.
A dietary fiber material which becomes a solution having the following viscosity is referred to.
Specific examples include indigestible dextrin, guar gum hydrolyzate, Lytes, substances derived from hemicellulose, and the like. In addition, any low-viscosity, dietary fiber material that satisfies the water-soluble condition is also included. .

The indigestible dextrin is a dextrin having an average molecular weight of about 2,000 obtained by subjecting starch to thermal decomposition, further hydrolyzing with amylase, decolorizing, and desalting. It is marketed under the trade name of Matsutani Chemical Industry Co., Ltd.). 3 (1995, edited by the Food New Materials Association).

The guar gum hydrolyzate is a product name of "Sun Fiber" (Taiyo Chemical) and "Fibreon" (Dainippon Pharmaceutical Co., Ltd.), and a product derived from hemicellulose is a product of "Cell Ace" (Nippon Shokuhin Kako). It is marketed by name,
"Litez" (Pfizer) is a trade name for a dietary fiber composed of budo sugar and sorbit. These are all described in detail in the above-mentioned "Food New Material Forum". These will be described in more detail below.

As for the hardly digestible dextrin, various starches such as potato starch, tapioca starch, corn starch, wheat starch and the like are decomposed by heating at 130 ° C. or more, and further hydrolyzed with amylase, and if necessary, according to a conventional method. It is produced by decolorization and desalting. Average molecular weight is 1
Dextrin of about 400 to 2500, preferably about 2000, and other physical properties such as water solubility, low viscosity and low sweetness.

The hydrolyzate of guar gum is obtained by hydrolyzing guar gum with an enzyme, and its properties are usually low-viscosity and soluble in cold water, and the aqueous solution is neutral and colorless and transparent.

The substance derived from hemicellulose is usually produced by extracting and purifying from the hull of corn with alkali, and has a large average molecular weight of about 200,000. However, the viscosity of a 5% aqueous solution is as low as about 10 cps, and Dissolves into a clear liquid.

Lightes is a water-soluble and low-viscosity product obtained by polymerizing glucose and sorbitol by heating in a liquid pressure in the presence of citric acid.

Among these low-viscosity water-soluble dietary fibers,
Although it may be due to the same starch origin, resistant dextrin is the most effective and preferred for the composition of the present invention.

The starch used in the present invention contains a starch containing a hydroxypropyl group, that is, a hydroxypropyl starch as an essential component, and has an average degree of substitution of 0.02 with or without other various starches. ０．２0.2. The average degree of substitution is expressed as an arithmetic mean of the degree of substitution of hydroxypropyl groups contained in starch used as starch (expressed in moles of hydroxypropyl groups per glucose residue of starch). Hydroxypropyl starch, or two or more types of starch including starch having no hydroxypropyl group and having this substitution degree. In this case, if the average degree of substitution is less than 0.02, the effect of the present invention is not exhibited, and if it exceeds 0.2, the effect remains unchanged and is not economical.

The modified starch having a functional group is, in addition to hydroxypropyl starch, an acetylated starch having an acetyl group,
There are many types of starch such as phosphoric acid phosphate starch, octenyl succinic acid group octenyl succinic acid starch, and succinic acid group succinic acid starch. For the purpose of the present invention, only starch having a hydroxypropyl group is effective. Processed starch having other functional groups has no effect, but does not inhibit the effect,
These modified starches can also be used as long as the above-mentioned hydroxypropyl group is included.

Further preferred starches have a substitution degree of 0.05 to
40-90% by weight of 0.22 hydroxypropyl starch,
A starch having an average degree of substitution of a hydroxypropyl group consisting of 10 to 60% of a swelling-suppressed starch having a swelling degree of 3 to 15 and other starch of 0 to 50% by weight is 0.02 to 0.2. By using such a composition, the texture of food containing dietary fiber is further improved, which is more preferable.

In this case, the hydroxypropyl starch in principle has a degree of swelling of greater than 15, and the other starches are starches other than the above-mentioned hydroxypropyl starch and swelling degree-suppressed starch.

Hydroxypropyl starch used as an essential component of starch is obtained by reacting starch with propylene oxide according to a conventional method, wherein the degree of substitution is 0.02.
As described above, it is preferably 0.05 to 0.22. This degree of substitution can be adjusted by the amount of propylene oxide added.

However, if the degree of substitution is greater than 0.2 and 0.0
Those smaller than 2 are not used alone.

As raw material starch for producing hydroxypropyl starch, any commercially available untreated starch such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, sago starch and the like can be used. be able to. Further, a combination of the hydroxypropylation treatment and other processing treatments, for example, a bleaching treatment, an acid treatment, an oxidizing agent treatment, a cross-linking treatment, an α-formation treatment, etc. may be used. Therefore, it is only necessary to remove those used as swelling suppressing starch, that is, those having a swelling degree of more than 15.
As the other processing, a conventionally known processing may be employed.

In the present invention, starches having an average degree of substitution of hydroxypropyl groups of 0.02 to 0.2 are used. This may be a starch having the average degree of substitution by hydroxypropyl starch alone, but is preferably a starch containing 10 to 60% by weight of a swelling-inhibiting starch having a swelling degree of 3 to 15. By using such starches, for example, crisps and breads have a crispy appearance and have a mouth-melting texture, and noodles have a better texture than a strong waist, which is preferable.

The swelling-suppressed starch refers to a starch in which swelling which occurs when the starch is heated in the presence of water is suppressed, and a swelling-inhibiting starch having a degree of swelling of 3 to 15 indicating a degree of swelling is preferable. If the degree of swelling is out of this range, the effect is reduced.
On the other hand, any swelling-inhibiting starch having a swelling degree in this range can be used, and even an untreated starch having a swelling degree in this range, for example, having an amylose content of about 70% by weight.
High amylose starch containing more or more amylose is included. However, in general, the degree of swelling of ordinary starch exceeds the upper limit, and is adjusted by a crosslinking treatment, a moist heat treatment, an emulsifier treatment, and the like. That
It is preferable because the degree of swelling can be easily adjusted.

The starch is crosslinked by using a conventional crosslinking agent such as metaphosphate, phosphorus oxychloride, epichlorohydrin, adipic acid, etc., and adjusting the amount of the crosslinking agent to be added according to the desired degree of swelling. By doing so, a swelling-suppressed starch whose swelling degree is easily adjusted can be obtained. If the degree of swelling is in the range of 3 to 15, it is a combination of crosslinking treatment and other processing such as bleaching, α-treatment, esterification such as acetyl, and etherification such as hydroxypropylation. Is also good. When the hydroxypropylation treatment is combined, the hydroxypropyl group is included in the average degree of substitution as a starch. The raw starch used for the crosslinking treatment may be any of the above-mentioned commercially available untreated starches.

The heat treatment and the emulsifier treatment at this time may be carried out according to a conventional method.
２５25%, and heating at about 100-130 ° C. for 0.5-5 hours.
For example, a method of preparing a 0% aqueous suspension, adding an emulsifier such as a fatty acid monoglyceride or a sucrose fatty acid ester, treating the suspension for several hours, and then dehydrating and drying the suspension can be exemplified.

The degree of swelling described in the present invention is measured according to the following method. That is, 1.0 g of a sample in terms of dry matter is dispersed in 100 ml of deionized water, heated at 90 ° C. for 30 minutes, and then cooled to 30 ° C. Then, the gelatinized solution was centrifuged (3
000 rpm for 10 minutes) to separate into a gel layer and a supernatant layer,
The weight of the gel layer is measured and this is designated as A. The weight-measured gel layer was dried (105 ° C., constant weight), and the weight was measured to be B. A / B indicates the degree of swelling.

The starch used in the present invention is required to have an average degree of substitution of hydroxypropyl groups of 0.02 to 0.2, preferably a swelling-inhibiting starch having a swelling degree of 3 to 15.
It consists of 60% by weight, 40 to 90% by weight of hydroxypropyl starch having a substitution degree of 0.05 to 0.22 and 0 to 50% by weight of other starch. Other starches can be included as long as they satisfy the average degree of substitution, preferably satisfy the conditions including the average degree of substitution and a predetermined amount of swelling-inhibiting starch and hydroxypropyl starch.

The other starches are starches other than hydroxypropyl starch having a substitution degree of 0.02 or more and swelling-inhibiting starch having a swelling degree of 3 to 15. Therefore, these starches include various untreated starches and processed starches such as potato starch, tapioca starch and wheat starch. Processed starches include bleached starch, soluble starch, fat- and oil-treated starch, dextrin, α-modified starch, etherified starch, esterified starch, crosslinked starch deviating from a predetermined degree of swelling, wet heat-treated starch, emulsifier-treated starch, and etherified crosslinked starch. And esterified cross-linked starch.

The composition for reinforcing dietary fiber of the present invention comprises 7 to 50% by weight of the low-viscosity water-soluble dietary fiber and 93 to 90% of starch.
Consists of 50% by weight. The ratio between the two is determined by the amount of the desired dietary fiber and the amount of the composition. If the low-viscosity water-soluble dietary fiber is less than 7% by weight, the composition must be added to add the desired dietary fiber. , The quality of food becomes inferior. On the other hand, if the content exceeds 50% by weight, adverse effects appear when only low-viscosity water-soluble dietary fiber is added to food.

By making a low-viscosity water-soluble dietary fiber into such a composition, the yield of the low-viscosity water-soluble dietary fiber can be remarkably improved only by adding the composition at the time of food production, or A dietary fiber-enriched food can be easily obtained without any adverse effect on the quality of the food.

The dietary fiber-enriched food of the present invention is a food in which the composition for dietary fiber enrichment of the present invention is effectively used, and a particularly preferred food is a solid food, such as hot water such as noodles. Boiled foods, bakery foods, and snack foods cooked at high temperatures are included.

In the case of noodles, they are generally boiled in boiling water to make them edible. When only the low-viscosity water-soluble dietary fiber is added to the noodle dough, the dietary fiber is eluted in boiling water during the boiling step, and the yield is significantly deteriorated. There was a problem in that the formation of gluten was inhibited and the noodle-making properties deteriorated and the noodles became weak. In addition, there is no boiling step for instant noodles, but it is steamed and then dried by hot air or fried. At that time, it is thought that the low-viscosity dietary fiber moves to the surface together with moisture, that is, causes migration. "Slimy" results in unpleasant texture. By using the composition for reinforcing dietary fiber of the present invention, these problems are improved and the noodles containing the desired dietary fiber can be easily obtained without deteriorating the quality of the noodles.

Bakery foods include breads, cakes, cookies, biscuits and the like, and snack foods include molded potato chips, corn chips, pellet snacks, and arachis. The whole food is dried or the food is dried. This is not due to the fact that low-viscosity, water-soluble dietary fiber is migrated during heat treatment and its concentration on the surface becomes high due to its low viscosity and water solubility, which causes it to become candy and solidify. However, there is a problem that the texture becomes hard and the mouth dissolves poorly, sticks easily to the teeth, and reduces the volume. By using the dietary fiber-reinforced composition of the present invention, these problems can be solved and a dietary fiber-reinforced food excellent in quality can be obtained.

The dietary fiber-enriched food of the present invention is prepared by adding the above-mentioned composition for dietary fiber enrichment to the raw materials conventionally used in the production of each food so that the food contains 6 to 45% by weight. It is obtained by adding the composition and manufacturing according to the conventional manufacturing method of each food. The addition method is not particularly limited, and the production method is not particularly limited. At that time, it is not always necessary to add the composition as a pre-mixed composition, but a low-viscosity water-soluble dietary fiber and a starch are separately added so that the composition of the present invention is contained in the final food. Can also. When the amount of the composition in the food deviates from 6 to 45% by weight,
It becomes difficult to incorporate the desired dietary fiber without adversely affecting the quality of the food.

By using the dietary fiber-reinforced composition of the present invention, a dietary fiber-reinforced food can be easily obtained. The mechanism of action is not clear, but is presumed as follows. That is, foods to which the present invention can be particularly effectively applied include flour, buckwheat flour, foods mainly made of flour such as corn flour, or snack foods mainly made of potato flour added with an emulsifier that suppresses swelling of starch. It is a food product in which the starch contained in the main raw material does not rapidly gelatinize, for example, is subjected to heat treatment at a low water content. Hydroxypropyl starch having a certain degree of substitution or more has a considerably lower gelatinization start temperature,
Compared to the main raw material starch, the starch granules absorb water and swell at an early stage of the heat treatment, ie, before the low-viscosity water-soluble dietary fiber elutes or before migration occurs. At that time, it is considered that the dietary fiber is also adsorbed together with water to keep the dietary fiber uniform, and that the adverse effect when only dietary fiber is added may be improved. In any case, the obtained dietary fiber reinforced food is reinforced with dietary fiber and has excellent quality as each food.

As the dietary fiber in the present invention, a low-viscosity water-soluble dietary fiber is effective, and a water-insoluble dietary fiber and a water-soluble, high-viscosity dietary fiber can exert the effects of the present invention. I don't play. However, these are conventionally used for the purpose of improving the physical properties and workability of each food,
For example, adding xanthan gum or guar gum to noodles to strengthen the stiffness of the noodles, or adjusting the batter viscosity of the cake by adding xanthan gum, and such use can be applied to the present invention.

When it is desired to provide other physiological functions or fortification in addition to dietary fiber, components having respective functions, such as various oligosaccharides, polyunsaturated fatty acids, peptides, glycosides, Vitamins, polyphenols,
Minerals and the like can be added as desired.

Next, the present invention will be described in further detail with reference to Reference Examples and Examples. In Examples and Reference Examples, parts and% mean parts by weight and% by weight.

[0045]

[Reference Example 1] 30 parts of sodium sulfate was dissolved in 120 parts of water,
Four parts of a slurry in which 100 parts of potato starch was dispersed were prepared, and 33 parts of a 3% aqueous solution of caustic soda and 1.7 parts, 3 parts, and 6 parts of propylene oxide were respectively added under stirring.
After adding 12 parts and reacting at 42 ° C. for 22 hours, the mixture was neutralized with hydrochloric acid, washed with water and dried to obtain a sample no. 1 to 4 hydroxypropyl starches were obtained. The respective degrees of substitution were 0.035 (sample No. 1), 0.061 (sample No. 2), and 0.115.
(Sample No. 3) and 0.195 (Sample No. 4).

[0046]

REFERENCE EXAMPLE 2 Sample No. 1 was prepared in the same manner as in Reference Example 1 except that potato starch was changed to sago starch, the amount of propylene oxide added was changed to 7 parts, and sodium trimetaphosphate was further added at 0.02%. Thus, a phosphoric acid-crosslinked hydroxypropyl starch No. 5 was obtained. The degree of substitution was 0.123 and the degree of swelling was 32.6.

[0047]

Reference Example 3 A slurry was prepared by adding 100 parts of potato starch to 120 parts of water, and 5 parts of acetic anhydride was gradually added at room temperature while maintaining a pH of 8 to 9.5 by adding a 3% aqueous sodium hydroxide solution with stirring. After reacting for 4 hours, the mixture was neutralized with hydrochloric acid, washed with water, dried and dried. Thus, acetylated starch No. 6 was obtained. The acetylation degree (degree of substitution) was 0.051.

[0048]

[Reference Example 4] Dissolve 10 parts of sodium sulfate in 120 parts of water,
A slurry in which 100 parts of tapioca starch was dispersed was added to 3
While maintaining the pH at 11.1-11.3 by adding a 3% aqueous sodium hydroxide solution with stirring, 1.3 parts, 0.1 parts, and 0.0 parts of sodium trimetaphosphate were prepared, respectively.
After adding 3 parts and reacting at 40 ° C. for 12 hours, the mixture was neutralized with hydrochloric acid, washed with water, and dried. 7-9 swelling-suppressed starches were obtained. Each swelling degree was 3.5 (Sample No. 7), 1
2.0 (Sample No. 8) and 18.2 (Sample No. 9).

[0049]

Reference Example 5 In Reference Example 4, epichlorohydrin was used in place of sodium trimetaphosphate, and the amount of addition was 3.5.
And the reaction time was set to 20 hours. Thus, 10 swelling-suppressed starches were obtained. Its swelling degree is 2.6
Met.

[0050]

Reference Example 6 20 parts of sodium sulfate was dissolved in 120 parts of water,
To this, 100 parts of wheat starch is added to form a slurry, and 40 parts of a 3% aqueous sodium hydroxide solution, 0.2 parts of sodium trimetaphosphate and 5 parts of propylene oxide are added with stirring, and the mixture is reacted at 41 ° C. for 20 hours, and then neutralized with hydrochloric acid. , Washed with water, dried and dried. A swelling-suppressed starch containing 11 hydroxypropyl groups was obtained. The degree of swelling was 8.1 and the degree of substitution of hydroxypropyl group was 0.092.

[0051]

Example 1 "Fibersol # 2" as a low-viscosity water-soluble dietary fiber (abbreviated as Sol # 2, Matsutani Chemical Industry Co., Ltd.)
As starches in Sample No. No. 3 hydroxypropyl starch and 75 parts of sample no. Using a mixture (average degree of substitution: 0.086) of 25 parts of the swelling-suppressing starch of No. 8 and mixing them at the ratio (%) in Table 1, a composition containing dietary fiber was obtained. These were used in the amounts (%) shown in Table 1 to produce instant noodles.

That is, sol # 2 and starches shown in Table 1 were added to flour for noodles (a total amount of 100 parts of raw materials excluding water) and mixed, and 1.5 parts of sodium chloride, 0.2 parts of kansui, Water 3 containing xanthan gum 0.2 parts, gardenia pigment 0.04 parts
Add 2 parts and knead, make a 1.2 mm noodle band with a noodle roll, cut out noodle strings using a rotary cutting blade (# 20 square), steamed with saturated steam for 2 minutes, and packed in a mold Then 15
Fry at 0 ° C. for 90 seconds to obtain instant fried noodles to which 3% each of Sol # 2 was added. The control group was prepared in the same manner except that 10% of untreated potato starch was added in place of Sol # 2 and starches. The resulting instant noodles were cooked for 3 minutes to evaluate the appearance and texture, and the results are shown in Table 1. In addition, in order to make it easier to understand the superiority and inferiority, the appearance and the texture were comprehensively evaluated based on the control group, and the overall evaluation was expressed as follows. ：: Slightly good or good compared to control group ○: Equivalent to control group ×: Slightly poor or poor compared to control group

[0053]

[Table 1]

[0054]

Example 2 Sample Nos. Were used as starches. Swelling-suppressed starch of Sample No. 8 shown in Table 2 (In Table 2, HPS is indicated as HPS; however, acetylated starch used in place of HPS is also indicated in this column) and other starches are used in the ratio (%) shown in Table 2, and these starches are as low as 70%. "Fibersol # 2" as viscous water-soluble dietary fiber 30%
Was mixed to obtain a composition containing dietary fiber. Instant noodles containing 5.1% of "Fibersol # 2" were prepared in the same manner as in Example 1, except that 17% of these were added. The instant noodles obtained were evaluated in the same manner as in Example 1 and shown in Table 2 as a comprehensive evaluation. The control was 17% untreated potato starch.
It was added. Untreated potato starch was used for other starches.

[0055]

[Table 2]

[0056]

Example 3 In Example 2, the sample No. shown in Table 3 was used. Of swelling-inhibiting starch of Sample No. 80 parts of hydroxypropyl starch (average degree of substitution: 0.092;
o. In the case of 11, a composition containing dietary fiber was obtained in the same manner as in Example 2 except that 0.110) was used as the starch, and instant noodles were produced using the same in the same manner. As shown in Table 3. Among the untreated starches, corn starch and high amylose corn starch (amylose content of about 90%, indicated as hiami in Table 3), which are hardly swellable starches, were also evaluated as swelling-inhibiting starches.

[0057]

[Table 3]

[0058]

EXAMPLE 4 40% of various low-viscosity water-soluble dietary fibers shown in Table 5 were used as sample materials, and starch was used as sample No. 5 as a starch. 5 and 50 parts of hydroxypropyl starch. Swelling-suppressed starch 11
A 60% composition was prepared with 0 parts of the mixture (average degree of substitution 0.109). Using these, dough was prepared according to a conventional method according to the formulation shown in Table 4, and molded and baked to produce a cookie.
The quality of the obtained cookies was evaluated based on the control group, and the results are shown in Table 5.

[0059]

[Table 4] Cookie prescription

[0060]

[Table 5] (Note) ・ 1 Taiyo Chemical Co., Ltd. ・ 2 Pfizer Co., Ltd. ・ 3 Nippon Shokubai Chemical Co., Ltd.

[0061]

Example 5 "Fibersol # 2" was 40% as a low-viscosity water-soluble dietary fiber, and sample No. 1 was used as starch. No. 3 hydroxypropyl starch, 60 parts, sample no. Sample No. 8 as 20 parts of the swelling-suppressed starch of Sample No. 8 and other starches. 14 acetylated starch, commercially available α-modified starch “Matsunoline M”
A dietary fiber reinforcing composition comprising 60% of a mixture (average degree of hydroxypropyl group 0.069) of 6 parts (manufactured by Matsutani Chemical Industry Co., Ltd.) was prepared. To 70 parts of flour, 30 parts of this composition is added and mixed, and 37 parts of a saline solution containing 2 parts of sodium chloride is added and kneaded, and then using a noodle roll and a rotary cutting blade (No. 10) according to a conventional method. I got raw udon.
This raw udon was boiled in boiling water until the water content became 70% to produce a boiled noodle. The dietary fiber in the obtained boiled noodles was measured by high performance liquid chromatography (Eshin 41, notified by the Ministry of Health and Welfare in May 1996) and the texture was evaluated in comparison with the control. The fiber content of “Fibersol # 2” is 8
0% (moisture 4%, absolute dry matter fiber content 83.3%)
The theoretical amount of dietary fiber in the boiled udon in consideration of the water content of the flour is Example 3.22% and Comparative Example 3.20%.
The control group was 100 parts of flour, and the comparative example was 8 parts of flour.
8 parts and 12 parts of “Fibersol # 2” were prepared in the same manner as in the above.

[0062]

[Table 6]

[0063]

Example 6 "Fibersol # 2" was 35% as a low-viscosity water-soluble dietary fiber, and sample No. 1 was used as starch. No. 3 hydroxypropyl starch and Sample No. 3 No. 11 and 15 parts of the swelling-suppressed starch of Sample No. 11; Dietary fiber No. 11 was treated with a drum dryer to form an α-protein, and a dietary fiber reinforcing composition consisting of 65% of a mixture (average degree of substitution of hydroxypropyl group: 0.108) of 65 parts was prepared. This composition was kneaded with the following formulation at a kneading temperature of 26 ° C., the fermentation time was 120 minutes, the mixture was divided into 50 g, the bench time was 10 minutes, and the mixture was molded through a moulder. ° C, 50
Then, the mixture was baked at 190 ° C. for 13 minutes to produce a dietary fiber reinforced butter roll containing about 10% of the composition of the present invention. The obtained butter roll of the present invention had the same volume and color tone as the control group prepared with 100 parts of flour without adding the composition, and had a favorable evaluation with a soft texture.

Mixing ratio (parts) Flour 80 Dietary fiber reinforcing composition 20 Yeast 3 Yeast food 0.1 Margarine 15 Salt 1.8 Fatty acid monoglyceride 0.3 Sugar 12 Skim milk powder 2 Whole egg 15 Water 50

[0065]

Example 7 "Fibersol # 2" was 30% as a low-viscosity water-soluble dietary fiber, and sample No. 1 was used as starch. 5 and 60 parts of hydroxypropyl starch. Mixture of 20 parts of swelling-suppressed starch of Example 8 and 20 parts of waxy corn starch (average degree of hydroxypropyl group substitution: 0.074) 70
% Of a dietary fiber reinforcing composition was prepared.

30 parts of this composition was mixed with cornflower 220
And 10 parts of sugar, 2 parts of salt and 1.
Add 130 parts of water containing 2 parts and mix uniformly. This is steamed, rolled (1.0 mm), molded, and dried at 190 ° C. for 30 minutes.
Fry for a second to obtain corn chips. The control group used 250 parts of corn flour without using starches, and the comparative example similarly manufactured corn chips using 241 parts of corn flour and 9 parts of “Fibersol # 2”. The obtained corn chips were evaluated based on the control. The examples were equivalent in hardness as compared to the control group, but slightly better in crispness, whereas the comparative examples were strong in hardness and lacked crispness,
It was also inferior in melting the mouth.

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Claims (8)

[Claims] 1. A low-viscosity, water-soluble dietary fiber of 7 to 50% by weight.
And the average degree of substitution of the hydroxypropyl group is 0.02 to
A dietary fiber reinforcing composition comprising 50 to 93% by weight of starch having a ratio of 0.2. 2. A starch having a swelling degree of 3 to 15, 10 to 60% by weight of a swelling-inhibiting starch, 40 to 90% by weight of a hydroxypropyl starch having a substitution degree of 0.05 to 0.22, and other starches.
The composition for reinforcing a dietary fiber according to claim 1, which comprises about 50% by weight. 3. The composition for reinforcing a dietary fiber according to claim 1, wherein the low-viscosity water-soluble dietary fiber is an indigestible dextrin. 4. A low-viscosity, water-soluble dietary fiber of 7 to 50% by weight.
And the average degree of substitution of the hydroxypropyl group is 0.02 to
A dietary fiber-enriched food, characterized in that the dietary fiber-enriched composition consisting of 50 to 93% by weight of starch, which is 0.2, is contained in the food in an amount of 6 to 45% by weight. 5. A swelling-inhibiting starch wherein the starch has a swelling degree of 3 to 15; 10 to 60% by weight; a hydroxypropyl starch having a substitution degree of 0.05 to 0.22; 40 to 90% by weight;
The dietary fiber-enriched food according to claim 4, which comprises about 50% by weight. 6. The dietary fiber-enriched food according to claim 4, wherein the low-viscosity water-soluble dietary fiber is an indigestible dextrin. 7. The dietary fiber-enriched food according to claim 4, wherein the food is noodles. 8. The dietary fiber-enriched food according to claim 4, wherein the food is one of a bakery food and a snack food.