JPS5810050B2 - Manufacturing method for healthy food and beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing health food and drink products, and more specifically, the present invention relates to a method for producing health food and drink products, and more specifically, in order to impart an effect of suppressing an increase in serum cholesterol to food and drink products, the present invention relates to a method for producing health food and drink products. The present invention relates to a method for producing health food and drink products characterized by adding.

In recent years, dietary fiber (Die
(tary fiber) is attracting attention.

This dietary fiber is mainly composed of cellulose, hemicellulose, lignin, pectin, etc.
It is distinguished from conventional so-called crude fiber, and is a type of plant cell wall contained in grains.
The opinion that it is a plant-based indigestible component contained in cell contents and cells is gaining ground.

As sources of such dietary fiber, the bran of grains and legumes is widely attracting attention, and these can increase or decrease serum cholesterol, prevent obesity, diabetes, appendicitis, colon cancer,
Although it is being recognized that there seems to be a correlation between promoting the elimination of toxic substances in food, it has been reported that corn fiber (the outer husks of corn) has no physiological activity, especially no effect on suppressing the rise in cholesterol ( Cereal
Chemistry, 56(4), 279.1979)
.

Corn fiber contains a large amount of hemicellulose (non-cellulosic polysaccharide) in addition to cellulose, and although it is presumed to be useful as a dietary fiber, why is it said to have no physiological activity as reported above? Regarding this point, the present inventors believe that the cause is the tissue structure of corn fiber, and that hemicellulose in particular in the dietary fiber is eluted during the gastrointestinal residence time from ingestion to excretion. Based on the assumption that corn fibers are treated with enzymes, chemically, and physically, the tissue structure of corn fibers is relaxed and contaminants such as starch, proteins, lipids, and inorganic substances are removed. When the residue after removal was subjected to animal experiments, it was found that this product exerts an extremely effective effect on suppressing the rise in serum cholesterol.

Based on the above findings, the present inventors investigated the use of dietary fiber obtained from this corn fiber in the production of food and drink products, and found that it is similar to dietary fiber obtained from the bran of other cereals. Similarly, it is difficult to dissolve in water and feels grainy during the day, and if added in large amounts to foods and drinks, it will harm the texture and flavor of the product, while if added in small amounts, it will have the effect of suppressing the desired physiological activity, especially serum cholesterol rise. It was recognized that this was not possible.

For this reason, it would be extremely beneficial to obtain dietary fiber that can exhibit physiological activity when added in small amounts that do not impair the texture and flavor of foods and drinks.

With the above purpose in mind, the present inventors focused on the composition of dietary fiber obtained from corn fiber, and as a result of intensive research on which components are effective for physiological activity, the present inventors found that dietary fiber obtained from corn fiber Among cellulose, hemicellulose, lignin, etc. in the composition, it was confirmed that hemicellulose has this effect, and the present invention was completed.

That is, the present invention provides a method for producing healthy food and drink products by adding dietary fiber whose main component is hemicellulose extracted from corn fiber to the food and drink.

According to the present invention, corn fiber, which has conventionally been used exclusively as feed for livestock, can be used as a raw material for producing healthy food and drink products, thereby increasing the added value and improving physiological activity, especially the effect of suppressing increases in serum cholesterol, with the addition of a small amount. 3. Corn fiber, which is used as a raw material for dietary fiber in the present invention, is the outer husk of corn, and is usually produced by wet milling (wet manufacturing). It is produced and separated during processing by dry milling (dry manufacturing method) or dry milling (dry manufacturing method).

The above dietary fiber can be extracted directly from corn fiber using an alkaline solution, but it is preferable to remove impurities such as starch, protein, lipids, and inorganic substances from corn fiber in advance, as this facilitates extraction and purification.

The method for removing starch, proteins, lipids, inorganic substances, etc. from corn fibers may be any of enzymatic treatment, chemical treatment, and physical treatment, or a combination of these may be used as appropriate.

Enzyme treatment includes, for example, starch-degrading enzymes such as α-amylase and glucoamylase, proteolytic enzymes such as protease, lipid-degrading enzymes such as lipase, and fibrillolytic enzymes such as cellulase at a pH of 3 to 9 and a temperature of 30 to 100°C. Additive action under certain conditions.

For the method of extracting dietary fiber in the method of the present invention, known methods can be used. For example, the residue obtained by removing starch, protein, lipids, inorganic substances, etc. from corn fiber (mainly composed of cellulose and hemicellulose, with some lignin,
500 parts of 0.5M sodium hydroxide solution may be added to 100 parts (containing protein, starch, etc.) and extracted by shaking overnight at room temperature.

Next, the kutsky produced using the dietary fiber of the present invention was subjected to a serum cholesterol increase suppressing effect confirmation test and a taste test using rats as follows.

(1) Preparation of dietary fiber Place 100 g of corn rind in a 51-volume triangular flask, add glucoamylase (Nagaushi Sangyo ■ product; 1X1
04GJN/? ) Dissolve 5 g in distilled water 41, filter through 1 paper, and add 0.2M acetate buffer (pH 4,8) 11 to solution f.
Glucoamylase solution 51 prepared by adding the above and several drops of toluene were added and kept at 40°C for 24 hours.

After filtering this with a glass filter (151G3) and washing with water, transfer it to a 21-volume Erlenmeyer flask, add 0.5M sodium hydroxide solution 11, fill the container with nitrogen gas, and seal it with a rubber stopper. , shaken at room temperature for 18 hours (13
The alkali-soluble non-cellulosic polysaccharide fraction was extracted by leaving the mixture at 0 stroke for 7 minutes).

This was centrifuged (3000 rpm, 10 minutes), the liquid part was neutralized with glacial acetic acid, and trichloroacetic acid was added to a final concentration of 7.
% to precipitate the protein.

The precipitate was removed by centrifugation (5000 rpm, 10 minutes), and water was added to the resulting separated liquid (about 700 ml) to give about 1
．． 51, and then dialyzed in running water for 3 days using a cellophane tube.

After confirming that the dialyzed content had become neutral, about four times the amount of ethyl alcohol (final concentration 80% or more) was added and left overnight to sufficiently form a precipitate.

This precipitate was collected by centrifugation (4000 rpm, 10 minutes), dissolved in 11 parts of distilled water, and freeze-dried to obtain 13 grams of light-colored dietary fiber.

This was powdered and used for experiments.

Its composition is shown in Table 1. In addition, the composition analysis was conducted in South
The gate method was followed.

(2) Preparation of kutski Using the dietary fiber powder prepared in (1) above, prepare dough according to the raw material combination shown in Table 2, shape it, and then bake it in an oven at 150°C for 15 minutes to produce the kutski of the present invention. (Test sample) was prepared.

As a control sample, kutsky was similarly prepared without adding dietary fiber powder to the above raw material formulation.

(3) The composition (weight percentage) of the feed provided in the animal experiment is shown in Table 3.

Kutsky was ground using a coffee grinder.

The feeds containing 1% cholesterol and 0.25% sodium cholate in the control group and test group in the table were adjusted by the amount of sugar added.

The experimental animals were Sprague-DawIy male rats weighing 65 to 75 g. After preliminarily feeding them with a standard diet for 7 days, they were divided into 3 groups of 8 rats each.
Each of the feeds shown in Table 3 was administered to each animal and the animals were raised for 8 days.

On the day after the end of the experiment, the subjects were decapitated using a safety cutter, blood was collected, and serum cholesterol was measured.

This measurement was carried out by an enzyme method using Determiner TC (Kyowa Hakko Kogyo ■).

The amount of cholesterol intake was calculated from the cholesterol content contained in the administered feed.

The experimental results were as shown in Table 4.

As mentioned above, serum cholesterol in the control group was 284r9/
177mg/10ool in the test area for 100m1
It was found to have a remarkable effect on suppressing the rise in serum cholesterol.

(4) Taste test Using two types of kutsky (the test sample and the control sample in (2) above), the three points of appearance, mouthfeel, and hardness were evaluated.
A two-point preference test (paired p
This test was conducted using a reference test) and determined a significant difference in the overall evaluation of the above three points.
Depending on the number of repetitions.

(c) Test analysis Results of two-point preference test between test sample and control sample, x2=2
．． It was 813.

This value is smaller than 3.841, indicating that there is no discernible difference in texture between the two.

As shown in the above test results, the dietary fiber of the present invention, when added in a trace amount of 0.7% phase vortex to the feed, can impart an effect of suppressing the increase in serum cholesterol to food, and does not impair taste in any way. It has been proven that this is not the case.

The present invention will be explained below with reference to Examples.

In addition, on each side, the dietary fiber powder extracted from corn fibers was obtained by processing only with activated carbon, a crude product, and purified by combining activated carbon treatment with ion exchange resin, dialysis, and solvent treatment. A product that has been treated with activated carbon and further purified by a combination of two or more treatments of ion exchange resin, dialysis, and solvent treatment is called a high-purity purified product.

Example 1 Dietary fiber powder was prepared in the same manner as in the effect confirmation test and taste test of the product of the present invention in the text above (
The same applies to the following examples).

Using this refined dietary fiber product, bread dough was made with the following formulation, and bread was roasted using the direct pressing method.

Wheat flour 100 parts Pressed yeast 3 parts Sugar 5 parts Salt 2 parts Yeast food o, i parts Dietary fiber refined products 1.5 parts Water 58 parts The obtained bread has a better texture and gloss than regular bread, There was almost no change in flavor.

Example 2 Using refined dietary fiber products, kamaboko with a board was made using the following formulation.

Frozen Surimi 100 parts Salt 3 parts Cornstarch 7 parts Water 10 parts Dietary fiber refined product 3 parts The procedure is to defrost the frozen Surimi at room temperature, let it dry for 10 minutes while preventing the temperature from rising, and then add salt. continued.

To this was added an emulsion of 3 parts of refined dietary fiber and 7 parts of cornstarch with 10 parts of water, and the mixture was shaken for another 20 minutes, molded onto a board, treated in a steamer for 15 minutes, and left to cool. It was made into a kamaboko with a board.

This kamaboko had good texture and elasticity, and a good flavor.

Example 3 Using a mixture of 5 parts of highly purified dietary fiber and 95 parts of powdered sugar, chocolate was made according to a conventional method using the following formulation.

Commercially available cacao mass 50 parts Commercially available cacao butter 50 parts Shortening 10 parts Powdered sugar 95 parts High-purity refined dietary fiber 5 parts This product has a slightly smoother feel during the day compared to regular products.
There was no inferiority in flavor or anything else.

Example 4 A 3% suspension of a purified dietary fiber product was mixed with the following composition and heated and stirred to a Bx concentration of 60 to make a bean paste.

This red bean paste had a good aroma.

Fresh red bean paste 300 parts Granulated sugar 210 parts Water 100 parts Dietary fiber purified product 3% solution 100 parts Example 5 Commercially available 100% apple juice (manufactured by Zenkutsu (Kyokai)) with 2% suspension of high purity purified dietary fiber product. The suspension was mixed with the following composition to make 30% fruit juice.

100% apple juice 30 parts Distilled water 20 parts Sugar 10 parts Citric acid 0.5 parts Dietary fiber high-purity refined product 2% liquid 40 parts This fruit juice was put into a 200ml bottle and heated in a 40℃ water bath to bring it to a temperature of 90℃. It was capped at ℃.

This was cooled to 50°C and further cooled with running water.

The result of the tasting was that the fruit juice had a smooth, smooth, and full-bodied flavor and aroma.

Example 6 Two parts of purified dietary fiber products were mixed in the following formulation, whipped to a specific gravity of 0.5, transferred to a container, and roasted in a gas oven (200°C) to make a sponge cake.

Wheat flour 100 parts Sugar 100 parts Egg 110 parts Dietary fiber refined product 2 parts This sponge cake had good rising and texture, was moist and had a good texture.

Example 7 Fresh young leaves of mugwort were boiled in a sodium carbonate solution, washed with water, and a 1.5% suspension of a high-purity refined dietary fiber was used to prepare the following mixture. I made Kusamochi according to the law.

Joshin powder 90 parts Silk powder
100 parts high purity refined dietary fiber product 1.
70 parts of 5% liquid This grass mochi had soft elasticity, good color, and maintained its softness.

Example 8 Fresh horse mackerel was opened on the back, the internal organs were removed, and after washing with water,
The fish was immersed for 5 minutes in a suspension of a 2% equivalent amount of dietary fiber crude product in a 2% salt solution, and then dried on a drainboard.

The surface of the obtained dried fish was glossy.

Example 9 Udon noodles were made using a home noodle making machine with the following formulation, half of which was boiled, and the other half cooked indoors to make dried noodles.

Wheat flour 100 parts Salt 2 parts Dietary fiber refined product 0.4 parts Water 30 parts The boiled noodles had a good texture, crispness, firmness and deliciousness.

In addition, the dried noodles had little damage from cutting and were shiny.

Example IO Boil 100 parts of washed soybeans until soft and mince them. Add 60 parts of rice malt, 50 parts of salt, 5 parts of purified dietary fiber, and an appropriate amount of soybean broth, knead, and put into a bucket. It was prepared and stored with a lid on.

As a result, a material for low-salt miso or low-salt soy sauce was obtained.

Example 11 50 parts of sieved cornstarch was mixed with 50 parts of a highly purified dietary fiber product, and the mixture was made into tablets with a size of approximately 0.57 kg for daily consumption.

Example 12 20 parts of commercially available cellulose powder was stirred and dispersed in 100 parts of a 0.5% suspension of purified dietary fiber, and the mixture was heated in a spray dryer (inlet temperature 180-190°C) while maintaining the temperature at 60-70°C.
, exit temperature 85-95°C) to produce bioactive dietary fiber.

Incidentally, if the above-mentioned dispersion liquid is thick, a drum dryer can also be used.

Example 13 Add granulated sugar and lemon peel to a 0.6% suspension of a highly purified dietary fiber product in the following formulation, heat it, and add 3 parts of gelatin to 15 parts of water in advance to soften it. I added it, combed it, strained it once, added lemon juice to cool it, poured it into a metal vat and put it in the freezer to make lemon sorbet.

Powdered gelatin 3 parts water
15 parts granulated sugar
50 parts lemon peel
15 parts lemon juice 300
Part: 200 parts of high-purity purified product of dietary fiber 0.6% liquid Example 1
4 Sugar mixed with a high-purity refined dietary fiber product was dissolved in boiling stock, and thick baked eggs were made according to the conventional method using the following composition.

Eggs 200 parts Boiled stock 60 parts Salt 2 parts Soy sauce 2.5 parts Sugar 25 parts Chemical seasonings Small amount Dietary fiber high purity refined product 2 parts Oil Small amount Example 15 Commercially available barley tea roughly crushed into 2 or 4 parts The prepared material was placed in a rotating steel and while rotating, a 1% suspension of a highly purified dietary fiber product was sprayed to moisten the surface, and the same powder was sprinkled on top of it and dried by heating over low heat. .

Further, the suspension was sprayed to moisten it, and the same powder product was scattered and dried.

This operation was repeated as necessary to ensure adhesion to barley tea and percolation.

By the above method, 20 parts of a highly purified purified dietary fiber was added to 100 parts of barley tea, and this was packed into 57 packs.

Example 16 Dissolve each raw material of the following formulation in 1000 parts of sterile water and add 10
It was packed in bottles with a volume of 0 ml and sterilized at 95°C for 10 minutes to obtain a nutritional drink.

Claims (1)

[Claims] 1. A method for producing health food and drink products, which comprises adding dietary fiber containing hemicellulose extracted from corn fiber as a main component to the food and drink products in order to impart an effect of suppressing an increase in serum cholesterol.