JPS6317675A - Liquid food - Google Patents

Abstract

PURPOSE:A tasty liquid food such as transparent drink, fermented milk, jelly, ice cream, etc., without changing the original flavor and properties and obtainable by adding dietary fiber consisting of a flaky ground product of cereal bran to a food. CONSTITUTION:The aimed food obtainable by adding dietary fiber consisting of a flaky ground product of cereal bran (e.g. corn fiber, wheat or barley bran, hull of soybean or ADZUKI bean, etc.) to a food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a fluid food supplemented with dietary fiber.

Conventional technology Humans have been consuming foods rich in dietary fiber since ancient times.
Many people today have begun to place more emphasis on taste than improving their standard of living, resulting in the consumption of animal products, various refined foods,
People are increasingly consuming foods that are low in dietary ff1AII, such as processed foods.

The decreasing trend in dietary fiber intake is related to the theory that wL fiber components in food not only do not serve as an energy source, but also reduce the efficiency of nutrient utilization. However, many important facts regarding the physiological and chemical effects of dietary fiber have been revealed in recent years. For example, Bur
K i L has researched the dietary habits of indigenous Africans and found that those who consumed foods high in YXM were more likely to suffer from appendicitis, diverticular disease, and cardiovascular disease than Westerners who consumed low-fiber foods. reported a low incidence of colorectal cancer. In addition, Ebihara et al. confirmed through experiments using wheat bran that dietary h&fiber shortens the residence time of food in the body and increases the amount of feces 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,
Food such as corn fiber, fruit, pericarp, germ, etc. wLm
It has become common practice to process these abundant ingredients to make them easier to eat, or to mix them into existing solid or semi-solid foods (for example, bread, kutski, biscuits, cakes, etc.). However, among food wLm and materials, cereal bran with a high dietary MiL fiber content, such as wheat and barley bran, corn fiber, etc., are hard and have a poor texture, so if they are mixed into food, the original texture of the food will be affected. Often damaged. In particular, when dietary N & fiber is mixed into liquid foods such as drinks, even if the contamination rate is low,
The tip of the tongue clearly senses the presence of dietary fibers.Requirements regarding the texture of dietary fibers mixed into fluid foods are extremely strict. In addition, in this case the dietary fiber must remain in a stable suspension, at least for several minutes with shaking; There was no textile product that could meet such demands. For these reasons, most conventional dietary fiber-added foods are solid, and liquid foods such as beverages use those with a low dietary fiber content. ! There was no choice but to be strongly influenced by the taste, aroma, color, etc. unique to plant components other than Lm.

Problems to be Solved by the Invention Therefore, an object of the present invention is to provide a fluid food to which dietary fiber is added and has good suspension stability. Another object of the present invention is to provide dietary fiber in which the original flavor of the food is hardly impaired.

The purpose of the present invention is to provide fiber-added fluid foods.

Means for Solving the Problems The fluid food according to the present invention, which has successfully achieved the above-mentioned objects, is made by adding flaky ground product of grain bran to an ordinary fluid food.

Here, "flowable food" refers to foods that are normally fluid, as well as potentially fluid foods that are not necessarily fluid under normal conditions but can easily become fluid by stirring or (and) heating. (such as pudding, jelly, ice cream, etc.), and "food" includes beverages.

The dietary fiber used in the present invention is obtained from cereal bran.

As the cereal bran, corn fiber, wheat or barley bran, soybean or adzuki bean husk, etc. can be used, but corn fiber contains a large amount of cellulose and hemicellulose compared to pond cereal bran,
It is particularly preferred because it can be easily ground into flakes.

The present invention will be described below, focusing on the case where flaky ground corn fiber is used as the dietary fiber.

Corn fiber is a portion of the outer husk that is separated during the process of processing corn by wet corn milling or dry milling, and is mostly tasteless and odorless, and has only a slight coloration. Usually, pulverized products with a particle size of about 1 to 200 mensch are commercially available for food use, but no matter how finely pulverized they are, they still have the unique multilayered structure of corn fiber, as shown in Figure 2. It is a particulate matter that remains.

In the present invention, the flaky ground product of corn fibers added to the fluid food product is obtained by substantially destroying the multilayer structure of corn fibers as described above, and turning into single-layer flakes. A typical example is shown in FIG.

The texture of corn fiber, which has become a single-layer flaky ground product, has been significantly improved, and even when added to liquid foods, it does not feel powdery or gritty. It also maintains a stable suspension state in fluid foods.

The food MjLm added to the fluid food of the present invention cannot be obtained by simply pulverizing grain bran, such as corn fiber. For example, G! 1. In order to turn the corn fiber into flakes, if necessary, coarsely crush the corn fiber, mix it with water to form a slurry, and apply shearing force using a colloid mill, grinder, etc. The most effective method is to use a wet grinding method to make the material finer.

In order to produce the fluid food of the present invention, at any stage of the fluid food manufacturing process, a desired amount of flaky ground product of grain bran is added and mixed uniformly, or the grain bran is added and then mixed. It may be subjected to grinding treatment. In that case, there is no need to use dispersing aids such as binders, unless there is another purpose. There is no limit to the amount of ground grain bran added, but usually
Addition of 5% by weight or more is often accompanied by a clear change in flavor.

Effects of the Invention The turbulent food of the present invention achieves the purpose of adding dietary fiber to a fluid food by using a flaky ground product of cereal bran that has many advantageous properties as described above. It is extremely palatable, and there is almost no change in the original flavor or properties of the fluid food due to the addition of dietary fiber. Conventional dietary fiber-added drinks usually use auxiliary means such as thickening, which causes changes in flavor such as stickiness, so the fluid food of the present invention has no problems. It is a great advantage that it can be produced without using any dispersion aid. Therefore, the fluid food of the present invention can take the form of extremely diverse foods such as transparent drinks, fermented milk, jelly, and ice cream, which could not be conventionally considered dietary fiber-containing foods. You can match it to your tastes.

Examples Example 1 A commercially available corn fiber (Nippon Shokuhin Kako Co., Ltd.'s [Nikkyoku Self-J, #200) was suspended in water and ground using a colloid mill Mascolove (manufactured by Sodo Sangyo) to form a multilayer structure. destroyed. An electron micrograph of the obtained ground material is shown in FIG.

For comparison, the raw material pulverized corn fiber (Comparative Example 1)
) and the product treated with a high-pressure homogenizer (Comparative Example 2) using an electron microscope are shown in FIGS. 2 and 3.

In these cases, there is a significant difference in morphology even when comparing particles of approximately the same particle size, and the pulverized particles retain a multilayered structure.

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

Test method: Suspend 1 g of sample in 100 ml of water,
Transfer to a ml 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 orentsuno youth and suspended (the amount added was 0.5%. However, only for the product of this example) In addition, a 1% addition group and a 3% addition group were added.)
, 10 experienced panelists evaluated the drinkability using a 10-point scale. The results are shown in Table 1.
Even in the 3% addition group, 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, 0.5% 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 gave a feeling of ``powderyness,'' ``a lumpy texture,''``astringency,'' and ``irritatingness,'' and these could be negative factors. Understood.

Table 1 Example 2 Fresh cream 2 Q
0ml milk 10
0ml mask 0 Igu treated corn fiber (according to Example 1. Moisture content 80%) 30g sugar 30g egg yolk
2 pieces Vanilla essence 0.3 ml Ice cream having the above composition was manufactured by a conventional method. The product was no different from regular ice cream in terms of texture.

[Brief explanation of the drawing]

Part 1: Food a! used in the present invention! Scanning electron micrograph showing an example of t FIG. 2: Scanning electron micrograph of corn fiber, which is the raw material for the dietary kvL fiber in FIG. Figure i3: Scanning electron micrograph of corn fiber, the raw material for the dietary fiber in Figure 1, treated with a high-pressure homogenizer.

Claims (1)

[Claims] A fluid food characterized by adding dietary fiber made of flaky ground product of grain bran.