JPS63254961A - Preparation of health food - Google Patents

Abstract

PURPOSE:To obtain a low-calorific health food having excellent dietary effect, remedying effect to diabetes, etc., by using a composition composed of edible fiber and branched oligosaccharide or its reduction product as a raw material and extruding and expanding the composition with an extruder. CONSTITUTION:Edible fiber such as glucomannan and wheat embryo is compounded with a branched oligosaccharide containing alpha-1,6-bond and/or reduction product of the oligosaccharide. The obtained composition is expanded by extruding with an extruder (preferably a twin-screw extruder) preferably at 120-180 deg.C under a pressure of 30-100kg/cm<2>.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention provides a branched oligo f! having dietary fiber and an α-1,6 bond. ! (hereinafter sometimes abbreviated as "isomalto-oligosaccharide") and/or a reduction product of a branched oligosaccharide having an α-1,6 bond, a diet effect,
The present invention relates to a method for producing a low-calorie health food that has excellent therapeutic effects on obesity.

(Conventional technology) Dietary fiber is generally defined as a type of fiber that cannot be digested by human digestive enzymes.
It is defined as "a complex group of substances derived from plant foods that are not absorbed," and is a substance whose main components are polysaccharides and lignin, excluding starch, found in plants.

Dietary fiber has the effect of lowering blood cholesterol! ! It has been recognized to have preventive and therapeutic effects on diabetes by improving metabolism, and to prevent colon cancer by promoting stool flow, and has recently attracted particular attention.

Materials rich in food #an include the germ and rind (so-called bran) of grains such as wheat, barley, pigeon oats, corn, and soybeans, seaweed, stomach vegetables, and potatoes. Generally, they have a poor taste when used as is, and some have a strange odor. As a method to increase the palatability of such dietary fiber-rich materials and make them easier for humans to ingest, for example, glucomannan, a type of dietary fiber, is mixed with flour or starch and water, and this is mixed with extra-glue. A method of pressurizing, generating heat, releasing it into the atmosphere, and processing it into a snack-like food (Special Publication No. 58 51750), in which dietary fiber and vegetable protein, or a mixture of these with vitamins, minerals, bifidus factors, etc., and sugar (including high-fructose sugar) are processed. A method has been proposed in which a liquid is added, kneaded, and then dried, powdered, or shaped (Japanese Patent Laid-Open No. 59-227252).

(Problems to be solved by the invention) The present inventors took advantage of the physiological effects of dietary fiber,
As a result of various investigations into the application of this product as food for gourmet food, therapeutic food for obesity, etc., new physiological effects such as activation of bifidus growth and promotion of bowel movements were recently discovered. By expanding the composition using an extruder using a branched oligosaccharide having an a-1,6 bond or a reduction product of the branched oligosaccharide, which has been attracting attention as
The present invention was completed based on the discovery that it is possible to produce a low-calorie food that has excellent physiological effects such as improving intestinal flora and regulating the intestinal tract.

(Structure of the Invention) The present invention provides a composition containing dietary fiber and a branched oligosaccharide having an a-1,6 bond and/or a reduction product of a branched oligosaccharide having an a-1,6 bond. This is a method for producing V1r1 food, which is characterized by extruding from goo and expanding it.

The present invention will be explained in more detail below.

Raw materials that can be used as a dietary fiber source in the present invention include water-soluble or water-insoluble polysaccharides such as glucomannan, carrageenan, sodium alginate, pectin, and cellulose, wheat, barley, and ha!・Wheat, corn,
Examples include the germ and hull (so-called bran) of grains such as soybeans, seaweeds, vegetables, potatoes, etc., and there are no particular limitations, and two or more of these types can be used in combination if necessary.

A product containing a branched oligosaccharide having an a-1,6 bond is sold under the trade name Isomalt 500, and a product containing a reduction product of the branched oligosaccharide is sold under the trade name Nisii 500, both sold by Showa Sangyo Co., Ltd. and it is possible to use them.

In the present invention, 10 to 80 parts of the above-mentioned dietary fiber source raw materials, a-
Branched oligosaccharides with 1,6 linkages and/or a-1
, 1 to 10 parts of a reduction product of a branched oligosaccharide having 6 bonds, and 20 to 90 parts of a grain flour such as starch or wheat flour,
Seasonings, colorants, flavorings, etc. are added as necessary, water is added and kneaded so that the total moisture content is 20 to 40%, and the mixture is heated and pressurized using an extruder. Then, it is extruded through a die placed at the tip and expanded. Either a -shaft type or a twin-shaft type extruder can be used, but if a twin-shaft type extruder is used, a series of processes such as mixing, kneading, heating, pressurization, and expansion can be accomplished in a single machine. This is particularly advantageous because it allows In either case, the processing conditions are heating temperature 120-180℃, pressure 3
Approximately 0 to 100 kg/cj is appropriate.

The expanded extrudate is cut into appropriate lengths using a cutter attached to the extruder, and further dried as necessary to produce a product.

(Examples) The present invention will be illustrated in more detail with the following Examples and Test Examples.

Example 1 35 kg of flour, 12.5 kg of glucomannan.

Isomaltooligosaccharide (Isomalto 5 manufactured by Showa Sangyo Co., Ltd.)
00) Mix 2.5 kg and 15' of water uniformly,
Extruder (Konetsu Enger x-25 type, 4
The material was supplied to a slit-shaped nozzle (equipped with a slit-shaped nozzle for 40 m × 40 m) and expanded by processing at a heating temperature of 140° C., a pressure of 40 kg/cl, and an extrusion rate of 200 kg/hr.

This was dried with hot air at 60°C to obtain a shoe-shaped product of the present invention.

Example 2 Almost the same procedure as in Example 1 was carried out, except that the isomalto-oligosaccharide in Example 1 was replaced with a reduction product of isomalto-oligosaccharide (Niyi 500, manufactured by Eightken Kagaku Co., Ltd.). A product of the present invention in the form of a kutsky was obtained.

Example 3 A mixture of 70 kg of wheat germ, 21 kg of wheat flour, 7 kg of isolated soybean protein powder, 5 kg of prune extract, 5 kg of isomaltooligosaccharide (isomalt 500), and 2 kg of wheat bran was placed in an extruder (Model X-25, manufactured by Wenger, USA).
while continuously supplying water at 251/hr.
Through m+nX 40 mm slit die, once at 145℃, pressure 40kg/cm, speed 200k
It was extruded and expanded at g/k>r. 7.
It was dried with hot air at 0° C. to obtain a product of the present invention having a cracker-like appearance.

Example 4 18 kg of dried okara, 34 kg of wheat flour, 2 isolated soybean proteins
3kg, prune extract 7kg, isomaltooligosaccharide (
Isomal l-1-500) 5 and water 31 were mixed, supplied to a twin-screw extruder (Kobe Steel M2EXT-60 type), and passed through a die of 5 nm diameter x 3 holes at a temperature of 125
°C, pressure 36 kg/ct, speed 45 kg
/ hr to extrude and swell. This was dried with hot air at 60°C to obtain a snack-like product of the present invention.

Example 5 A mixture of 16 kg of wheat flour, 12 kg of powdered seaweed, 10 kg of cornstarch, 9 kg of agar, and 3 kg of isomalto-oligosaccharide (isomalto 500) was supplied to an ExI Ruder (X-25Q manufactured by Zenger Co., Ltd., equipped with a 4 mm x 40 mm slit nozzle). While continuously supplying 301/hr of water, the temperature was 130℃ and the pressure was 38kg/hr.
cn? , at an extrusion rate of 2001 c g/hr. This extrudate was dried with hot air at 60°C to obtain a cracker-like product of the present invention.

Example 6 30 kg of wheat flour, 14 kg of 11-madpiure, 8 kg of pectin, reduction product of isomalto-oligosaccharide (Nisii 5
00) 1.5 kg and water 31 were mixed and supplied to a twin-screw Ex) Ruder (Kobe Steel required model 2EXT-60) and passed through a die with 5 mm diameter x 3 holes at a temperature of 150°C and a pressure of 40 kg. /cd, extrusion speed 50 kg/
It was extruded and expanded at hr. This was dried with hot air at 65°C to obtain a snack-like product of the present invention.

Test Example 1 The effects of the cracker-like food of the present invention produced in Example 3 were investigated on 30 housewives in their 40s to 50s who were slightly constipated. As a control product, a product produced in the same manner as in Example 3 except that isomalto-oligosaccharide in Example 3 was replaced with white sugar was used.

The subjects ingested the product of the present invention for the first week, took a rest period for the next week, and then ingested the control product in the third week, and conducted a questionnaire survey regarding their condition during that time.

- Day intake is 50g each. The results are shown in Table-1.

People with reduced constipation ■28/30 22/30 People with diarrhea ■1/30 2/30 No change 2
/30 8/30゜Note) The numbers are the number of applicable people out of 30 test subjects.■,■ indicates that duplicate answers are allowed.As shown in Table 1, the product of the present invention has a significantly enhanced effect on reducing constipation compared to the control product. Moreover, it was possible to effectively prevent the onset of diarrheal symptoms.

Furthermore, the product of the present invention had no off-odor or off-taste, and had good mouthfeel and taste.

Test Example 2 The anti-obesity effect of the cracker-like food of the present invention according to Example 3 was investigated on 10 subjects with obesity tendency or obesity.

The intake method is to take a total amount of 50g per day, and chew this thoroughly with a drink about 5 minutes before meals as an alternative to traditional snacks (sweets), and also to avoid feeling hungry between meals. The animals were ingested as appropriate. Obesity degree of each person before intake and after 3 months intake [(actual weight - standard weight) / standard weight
100] are shown in Table-2.

Table-2 Before intake (A) After intake (B) B/A case 1 140 123 88 case 2
135 117 86 cases 3 131
122 93 cases 4 126
109 87 cases 5 122 1
20 98 cases 6 116 108
93 cases 7 114 105
92 Case 8 112 118 105 Case 9 110 100 91 It is thought that when the cracker-like food of the present invention is ingested before meals, the dietary fiber swells in the digestive tract, giving a feeling of fullness.
Food intake decreased, and a significant decrease in obesity was observed as shown in Table 2. Furthermore, there were almost no complaints or dissatisfaction among the test subjects when the snack food was replaced with the cracker-like food of the present invention from ordinary sweets, and the taste and palatability between meals were good.

(Effects of the Invention) The health food according to the present invention has the effect of lowering blood cholesterol inherent to dietary fiber, the preventive and therapeutic effect of diabetes by improving carbohydrate metabolism, and the preventive effect of colorectal cancer by promoting bowel movement. The off-flavors that commonly occur with materials rich in dietary fiber have been completely removed, and the tissue is soft and easy to eat. In addition, the isomalto-oligosaccharide and the reduction product of isomalto-oligosaccharide used in the present invention include:
It has long been confirmed that bifidus has the effect of improving bowel movement due to its active action, and it may cause diarrhea in some people, but when used in combination with dietary fiber, it has the effect of retaining the shape of stool, effectively suppressing diarrhea. It is something that can be done.

that's all

Claims (1)

[Claims] (1) A composition containing dietary fiber and a branched oligosaccharide having an α-1,6 bond and/or a reduction product of a branched oligosaccharide having an α-1,6 bond is extruded from an extruder and expanded. A method for producing characteristic health foods.