JPS6317674A - Dietary fiber - Google Patents

Abstract

PURPOSE:A dietary fiber, consisting of a flaky ground product of cereal bran, tasty in spite of being hard cereal series and readily suspensible in water. CONSTITUTION:The aimed dietary fiber, consisting of a flaky ground product of cereal bran (preferably corn fiber, wheat or barley bean, hull of soybean or ADZUKI bean, etc.) 30% or more flaky ground product has preferably the maximum size length of 100mum or less in the flake size.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a dietary fiber that has excellent dispersibility in aqueous systems and has good taste, and therefore can be incorporated into beverages and liquid foods.

Conventional technology Humans have been consuming foods rich in dietary fiber since ancient times.
Many people today have come to place more emphasis on palatability as their living standards have improved, and as a result, they are consuming animal foods, various refined foods,
People are increasingly consuming foods that are low in dietary N and fiber, such as processed foods.

The decreasing trend in dietary #&fiber intake is also related to the theory that fibrous components in food not only do not serve as an energy source, but also reduce the efficiency of nutrient utilization. However, in recent years, many important facts have been revealed regarding the physiological and chemical effects of dietary fiber. For example, Burki
J, as a result of researching the eating habits of African natives, found that they eat a diet high in dietary fiber. They report lower rates of appendicitis, diverticular disease, cardiovascular disease, and colon cancer than Westerners who consume foods with low L-fiber content. In addition, Ebihara et al. confirmed in experiments using wheat bran that dietary fiber shortens the residence time of food in the body and increases the amount of fecal matter and its water content.

These research results are of particular interest from the perspective of eliminating and preventing constipation, and in recent years, wheat and barley bran,
Materials rich in dietary fiber ML, such as corn fiber (corn husk), fruits, pericarp, and germ, can be processed to make them easier to eat, or can be made into existing solid or semi-solid foods (e.g. bread, kutski, biscuits, cakes, etc.). It has become common practice to mix it up. However, among dietary fiber materials, grain brans with high dietary fiber content, such as wheat and barley bran and corn fiber, are hard and have a poor taste, so they are often added to foods or used alone or as so-called health foods. If you try to consume it in a form similar to that, the question is how palatable it has been processed. Similarly, when dietary fiber is added to a liquid food such as a drink, the tip of the tongue can clearly sense whether the texture of the dietary fiber is good or bad, even if the ratio is low. In this case, suspension stability in water becomes a problem.

In these respects, conventional dietary fibers used as processed foods have not been satisfactory, except for some with low dietary fiber content. In addition, foods with a low dietary fiber content that do not have such problems do not have the inherent disadvantage of a low dietary fiber content, but also have a unique taste, aroma, and It has a disadvantage in that it has a certain color, which limits its uses.

Problems to be Solved by the Invention Therefore, an object of the present invention is to have good taste despite containing a high percentage of fiber, and to have good stability when suspended in water, so that it can be used in a wide range of foods and drinks. The objective is to provide dietary fiber suitable for adding to foods for the purpose of fiber reinforcement.

Means for Solving the Problems The dietary fiber provided by the present invention consists of flaky ground product of cereal bran.

Preferred specific examples of "cereal bran" include corn fiber, wheat or barley bran, soybean or adzuki bean hulls, and the like. Among these, corn fiber is particularly preferred because it contains a larger amount of cellulose and hemicellulose than the bran of pond grains, and it is also easier to grind into a single piece.

Hereinafter, the dietary fiber of the present invention will be explained focusing on a typical example thereof, which is a flaky ground product of corn fiber.

Corn fiber is the part of the husk that is separated during the process of processing corn by wet corn milling or dry milling, and is usually ground into pieces of
Particles with a particle size of about 200 mesh are commercially available for food use. However, no matter how finely pulverized it was, it remained a granular material that retained the multilayered structure unique to corn fibers, as shown in FIG.

In the present invention, the flaky ground material has a multilayer structure as described above (or even if it does not have a clear multilayer structure)
The granular bran particles were broken into pieces by grinding. A typical example is shown in FIG.

The texture of the bran, which has become a single-layered flaky ground product, has been significantly improved, and it no longer feels powdery or grainy, and it is less susceptible to suspension in aqueous systems. It also has good properties.

In the dietary fiber of the present invention, the size of the individual flakes is not particularly limited, but when 80% or more of the ground flakes have a maximum length of 1001 m or less,
It exhibits particularly desirable properties.

The dietary fiber of the present invention cannot be obtained by simply pulverizing cereal bran. For example, in order to destroy the unique multilayered structure of corn fiber and make it into a single piece, the corn fiber must be coarsely ground if necessary, mixed with water to form a slurry, and then processed using a colloid mill or millstone. The most effective method is wet grinding, which involves applying shear force to the particles to make them fine.

Example 1 Commercially available corn fiber (Nippon Shokuhin Kako Co., Ltd.'s "Nikkoku Cell 7AJ, #200") was suspended in water and ground with a colloid mill Mass Flow (manufactured by Sodo Sangyo). The multilayer structure was destroyed. An electron micrograph of the obtained ground material is shown in FIG.

Most of the flaky ground materials have a maximum length of 110 mm.
It is 0JI or less.

For comparison, corn fiber as a raw material (Comparative Example 1) and a product treated with a high-pressure homogenizer (Comparative Example 2)
Figures 2 and 3 show electron micrographs of these, respectively. In these cases, even when particles of approximately the same size are compared, there is a noticeable difference in morphology, with the grains retaining their multilayered structure. It is a crushed product.

Next, each of the above sides was tested for suspension stability in water using the method described below.

Test method: Suspend 1 gi of sample in IQOn+l water,
Transfer to a 100+l measuring cup and let stand at room temperature.

After 24 hours, the scale at the boundary between the clear water layer and the opaque suspension layer is read and expressed as the "sedimentation volume."

The test results were as follows.

Sedimentation volume (ml) Example 18 Comparative example 15 Comparative example 26 Next, the corn fibers of each example were added to commercially available orenno juice and suspended (the amount added was 0.5%. However, only this example product In addition, 1% addition area and 3% addition area were also established.)
, 10 people's sutra! ! :Drinkability was evaluated on a 10-point scale by a wide variety of panelists. The results are shown in Table 1, and many people judged that the sample using the product of this example was easier to drink than Comparative Example 2 (high-pressure homogenizer treated product with 0.5% addition) even in the 3% addition group.

According to Kramer's test, the 0.5% added area of this example product was judged to be easier to drink than both comparative examples at the 1% level, and the 1% added area of this example product was judged to be easier to drink than both comparative examples at the 5% level. It was judged to be easier to drink.

According to the free description, both comparative examples have a feeling of F fluffy J.
, ``flouriness,''``astringency,'' and ``irritatingness,'' which were found to be negative factors.

Table 1 Example 2 Fresh cream 200m
1 milk 100m
1 MakyuFloy 9'-treated corn fiber (according to Example 1. Moisture content 80%) 30g sugar
30g egg yolk
2 vanilla essences
0.3III Ice cream having the above formulation was manufactured by a conventional method. The product was no different from regular ice cream in terms of texture.

Example 3 Commercially available wheat bran was suspended in water and ground into a flaky ground product using a colloid mill. An electron micrograph of the obtained ground material is shown in FIG.

For comparison, an electron micrograph of the raw material bran is shown in FIG.

Next, the suspension stability in water was tested in the same manner as in Example 1, and the settling volume of the ground product was 18 ml, and that of the raw material was 11 ml.

Example 1 Soybean fiber (fiber residue obtained in the process of producing soymilk from soybeans by a conventional method) was ground into flakes using a mass flow plate. The sedimentation volume of the obtained ground product was 32 m1
It showed extremely good suspension stability compared to the raw material.

Effects of the invention Food according to the invention 1!11. Although it is a hard grain-based product, it has a good taste and is easy to suspend in water. Therefore, by using the dietary fiber of the present invention, it becomes possible to incorporate it into an extremely wide range of foods and drinks for the purpose of reinforcing the fiber quality without substantially impairing the original flavor of the food or drink. In particular, conventional attempts to add dietary fiber to beverages required auxiliary measures such as thickening, which inevitably resulted in changes in flavor such as stickiness (therefore, adding dietary fiber to beverages was rarely done). It is a great advantage that the food #&fiber of the present invention can be easily suspended in beverages and other fluid foods without the use of any dispersion aids.

[Brief explanation of the drawing]

Figure 1.2 A scanning electron micrograph showing an example of the dietary fiber according to the present invention. Scanning electron micrograph No. 4l of corn fiber as a raw material subjected to high-pressure homo-Y naizani treatment: Scanning electron micrograph showing another example of the dietary fiber according to the present invention FIG. 5: The raw material for the dietary fiber in FIG. Scanning electronics of wheat bran @ reading photo

Claims (2)

[Claims] (1) Dietary fiber made of flaky ground product of grain bran. (2) The dietary fiber according to claim 1, wherein the cereal bran is any one of corn husk, wheat or barley bran, soybean or adzuki bean husk.