JPS6379575A - Dietary fiber-containing food - Google Patents
Dietary fiber-containing foodInfo
- Publication number
- JPS6379575A JPS6379575A JP61223640A JP22364086A JPS6379575A JP S6379575 A JPS6379575 A JP S6379575A JP 61223640 A JP61223640 A JP 61223640A JP 22364086 A JP22364086 A JP 22364086A JP S6379575 A JPS6379575 A JP S6379575A
- Authority
- JP
- Japan
- Prior art keywords
- food
- dietary fiber
- hemicellulose
- cellulose
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 24
- 229920002488 Hemicellulose Polymers 0.000 claims abstract description 23
- 239000001913 cellulose Substances 0.000 claims abstract description 20
- 229920002678 cellulose Polymers 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 244000134552 Plantago ovata Species 0.000 claims abstract description 3
- 235000003421 Plantago ovata Nutrition 0.000 claims abstract description 3
- 239000010903 husk Substances 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 31
- 239000000203 mixture Substances 0.000 abstract description 19
- 235000012000 cholesterol Nutrition 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 5
- 208000035150 Hypercholesterolemia Diseases 0.000 abstract description 3
- 241001465754 Metazoa Species 0.000 abstract description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 2
- 229920002581 Glucomannan Polymers 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 229940046240 glucomannan Drugs 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 210000002966 serum Anatomy 0.000 abstract description 2
- 229920001221 xylan Polymers 0.000 abstract description 2
- 150000004823 xylans Chemical class 0.000 abstract description 2
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 235000015099 wheat brans Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 239000000835 fiber Substances 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 150000004804 polysaccharides Chemical class 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- NRHMKIHPTBHXPF-TUJRSCDTSA-M sodium cholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC([O-])=O)C)[C@@]2(C)[C@@H](O)C1 NRHMKIHPTBHXPF-TUJRSCDTSA-M 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241001127637 Plantago Species 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 101710142585 50S ribosomal protein 6, chloroplastic Proteins 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 125000004395 glucoside group Chemical group 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009103 reabsorption Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分舒）
本発明は食物繊維含有食品に関する。詳しくは、ヘミセ
ルロースとセルロースよりなル食物繊維組成物を含有す
る食物繊維含有食品に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application) The present invention relates to a food containing dietary fiber. Specifically, the present invention relates to a dietary fiber-containing food containing a dietary fiber composition made of hemicellulose and cellulose.
（従来の技ｖＩ）
動脈硬化や心筋梗塞の原因となる高コレステロール血漿
症の予防方法として繊維質を多く摂取することが推奨さ
れている。(Conventional Technique vI) Ingesting a large amount of fiber is recommended as a method of preventing hypercholesterolemia, which causes arteriosclerosis and myocardial infarction.
このような血漿中のコレステロールを低減する作用を有
する繊維質源としては、穀類や豆類から抽出されるヘミ
セルロースの他、多糖類のペクチン質、グアーガム、ポ
リデキストロースが知られている。Known fiber sources that have the effect of reducing plasma cholesterol include hemicellulose extracted from grains and beans, as well as pectic polysaccharides, guar gum, and polydextrose.
なかでもヘミセルロースは、消化管中に滞留する食物中
のコレステロールを吸着して体外へ一緒に排泄する効果
を有する。また、十二指腸中に分泌された胆汁中のコレ
ステワールをも吸着するため、その再吸収を阻止する。Among these, hemicellulose has the effect of adsorbing cholesterol in food that remains in the digestive tract and excreting it from the body together. It also adsorbs cholesteware in bile secreted into the duodenum, thereby preventing its reabsorption.
このようにヘミセルロースは食物中のコレステロールや
分泌された胆汁中のコレステロールの吸収を防止するの
で次第に体内のコレステロールを減少させる効果を有す
る。In this way, hemicellulose prevents the absorption of cholesterol in food and secreted bile, and has the effect of gradually reducing cholesterol in the body.
（発明が解決しようとする問題点）
前記した繊維質源のうち、ヘミセルロース以外の多糖類
は膨潤性が高いため、食品中に高濃度に添加すると食品
の粘度が著しく増加し、食感が劣化するという欠点を有
しているので、高濃度の添加は実際上不可能であった。(Problems to be Solved by the Invention) Among the above-mentioned fiber sources, polysaccharides other than hemicellulose have high swelling properties, so when added to foods at high concentrations, the viscosity of the food increases significantly and the texture deteriorates. Because of this drawback, it has been practically impossible to add it at high concentrations.
また精製されたヘミセルロースも高価であるため殆んど
利用されていない現状にある。In addition, purified hemicellulose is also expensive, so it is currently hardly used.
（問題点を解決するための手段）
本発明者は、コレステロール低減作用を有する食物繊維
に関して種々研究した結果、ヘミセルロースにセルロー
スが一定の割合で共存するとコレステロール排泄効果が
増大することを見出し、本発明を完成させた。(Means for Solving the Problems) As a result of various studies on dietary fibers having a cholesterol-reducing effect, the present inventor found that when cellulose coexists with hemicellulose at a certain ratio, the cholesterol excretion effect increases. completed.
即チ、本Ｊｌｕｔ１はヘミセルロースとセルロースより
なる食物繊維組成物を含有することによって体内のコレ
ステ四−ルを低減する作用を有する食品を提供すること
を目的とする。Namely, the purpose of Jlut 1 is to provide a food that contains a dietary fiber composition consisting of hemicellulose and cellulose and has the effect of reducing cholesterol in the body.
本発明においてヘミセルロースは、小麦鼓、とうもろこ
し外皮、大豆種皮またはプランタゴ・オバタ種皮から供
給するのが好ましい。In the present invention, hemicellulose is preferably supplied from wheat drum, corn husk, soybean husk, or Plantago ovata husk.
（発明の構成）
本発明は、ヘミセルロースとセルロースの重量比が０．
５対１乃至１０：１である食物繊維含有食品より成る。(Structure of the Invention) In the present invention, the weight ratio of hemicellulose to cellulose is 0.
Consists of foods containing dietary fiber in a ratio of 5:1 to 10:1.
ヘミセルロースとは、植物体中の、セルロースに伴って
広く存在する多糖類の総称であって、セルロースに似た
化学的性質を有するものである。主なものにキシラン、
グルコマンナン、アラボガラクタンがある。Hemicellulose is a general term for polysaccharides that widely exist along with cellulose in plants, and has chemical properties similar to cellulose. The main ones are xylan,
Contains glucomannan and arabogalactan.
精製ヘミセルロースは、前記したように生産コストが高
くつくので、ヘミセルロースの含量の高い植物種皮をヘ
ミセルロース供給源として用いるのが望ましい。植物種
皮としては、例えば小麦麩、とうもろこし外皮、大豆種
皮等食品工業における安価な副生物及びプランタゴ・オ
バタ種皮（商品名：イサゴール）等のうち１種または２
種以上を適宜組み合わせて用いる。Since purified hemicellulose is expensive to produce as described above, it is desirable to use plant seed coats with a high content of hemicellulose as a source of hemicellulose. As the plant seed coat, for example, one or two types of inexpensive by-products in the food industry such as wheat wheat, corn hulls, and soybean seed coats, and Plantago Obata seed coat (trade name: Isagol), etc.
Use appropriate combinations of more than one species.
また、セルロースは、グルコースがβ−１，４−。In addition, glucose in cellulose is β-1,4-.
グルコシド結合した多糖類であって、植物体の細胞膜の
主成分である。It is a glucoside-linked polysaccharide and is the main component of plant cell membranes.
本発明においては、セルロースとしては、通常の食品添
加物として利用されている粉末または結晶セルロースを
用いる。In the present invention, as the cellulose, powdered or crystalline cellulose, which is commonly used as a food additive, is used.
コノヘミセルロースとセルロースとの配合１１合は、重
量比で０，５対１乃至１０対１とし、特に１対１乃至２
対１が望ましい。The blending ratio of conohemicellulose and cellulose is 0.5:1 to 10:1, especially 1:1 to 2:1 by weight.
Preferably 1 to 1.
ヘミセルロースとセルロースのＩＩＩ合カ０．５対１以
下になると好ましい食感が得られにくくなり、１０対１
以上になると期待するコレステロール低減作用が得られ
にくくなる。If the ratio of hemicellulose to cellulose III is less than 0.5:1, it will be difficult to obtain a desirable texture;
If the amount exceeds that level, it becomes difficult to obtain the expected cholesterol-reducing effect.
このヘミセルロースとセルロースからなル食物繊維組成
物に種々の賦形剤または栄養源を混和して、各種の目的
を達成し得る食品を製造することができる。By mixing various excipients or nutritional sources with this dietary fiber composition composed of hemicellulose and cellulose, it is possible to produce foods that can achieve various purposes.
例えば、小麦粉、トウモロコシ澱粉、バレイショ澱粉そ
の他各種穀物の粉から選ばれる粉体と前記の組成物とを
混合して、その混合物を常法に従い膨化成形品または練
り物とすることにより各種の食物繊維強化食品とするこ
とができる。この場合において、前記食物繊維組成物の
含有量は、５乃至４０重量％とじ、特に１０乃至３０重
量％が望ましい。食物繊維組成物の含有量が５重量部以
下の場合においては、期待するコレステロール低減効果
は得られず、４０重量部以上の場合においては好ましい
食感が得られない。For example, by mixing a powder selected from wheat flour, corn starch, potato starch, and other types of grain powder with the above composition, and making the mixture into a puffed molded product or a paste using a conventional method, various dietary fiber-enriched products can be produced. It can be food. In this case, the content of the dietary fiber composition is preferably 5 to 40% by weight, particularly preferably 10 to 30% by weight. When the content of the dietary fiber composition is 5 parts by weight or less, the expected cholesterol-reducing effect cannot be obtained, and when the content is 40 parts by weight or more, a preferable texture cannot be obtained.
また、この食物ｊＪＩｉ維組成物に動物性油脂・植物性
油脂、動物性タンパク質、植物性タンパク質、炭水化物
から選択される栄養源、及び／またはアミノ酸類、高度
不飽和脂肪酸類、植物抽出成分、各種ビタミン類、各種
無機塩類の他、若番料、調味料、着色料、保存料等の各
種食品添加物を混和し、次いで加工処理することによっ
て食物ｊｊＩ、維含有の食品を製造することができる。In addition, this dietary jJIi fiber composition may contain nutritional sources selected from animal fats and fats, vegetable oils, animal proteins, vegetable proteins, and carbohydrates, and/or amino acids, highly unsaturated fatty acids, plant extract components, and various other ingredients. In addition to vitamins and various inorganic salts, food products and fiber-containing foods can be produced by mixing various food additives such as young ingredients, seasonings, coloring agents, and preservatives, and then processing them. .
加工処理は、粉末化、顆粒化、加圧成形、膨化成形、圧
扁化、フレーク化焼成など種々の方法によることができ
、選択された加工方法に応じて所望の食品形態とするこ
とができる。Processing can be carried out by various methods such as powdering, granulation, pressure molding, swelling molding, pressing, flaking and baking, and the desired food form can be obtained depending on the selected processing method. .
この場合における、前記食物繊維組成物の全食品中の含
有量は、５乃至４０重１％とし、特に１０乃至５０重１
％が望ましい。このような食品中に含まれる食物繊維以
外の材料の種類及び量は、患者の症状や好みに応じて適
宜変化させる。In this case, the content of the dietary fiber composition in the whole food is 5 to 40% by weight, particularly 10 to 50% by weight.
% is desirable. The types and amounts of materials other than dietary fiber contained in such foods are changed as appropriate depending on the patient's symptoms and preferences.
（実施例）
以下、実施例及び試験例によって本発明の詳細な説明す
る。(Examples) Hereinafter, the present invention will be explained in detail with reference to Examples and Test Examples.
実施例 １
とうもろこし種皮（商品名：日食セル７アー）１０重量
部、大豆種皮（商品名：ニュープロプラス５Ａ）１０重
量部、プランタゴ・オバタ種皮（商品名：イサゴール）
５重量部、セルロース（商品名：アビセル）１０重量部
、小麦粉（薄力粉）６５重１部及び食塩１重量部をミキ
サーを使用して混合した後、水を全重量の約１０％加え
て混練りした。次いで得られた原料を２ＩＩｉＪ］エク
ストルーダに通して、温度１５０℃、８０気圧の条件下
で膨化成形した。得られた製品は、充分膨化しており、
良好な食感を有し、淡黄色を呈していた。製品中の食物
繊維（類消化性多糖類）をり、 Ａ、 Ｔ、 Ｓｏｕｔ
ｈｇａｔｓらの方法（ｒＪ、ｓｃｉ。Example 1 10 parts by weight of corn seed coat (product name: Eclipse Cell 7A), 10 parts by weight of soybean seed coat (product name: Nupro Plus 5A), Plantago Obata seed coat (product name: Isagol)
After mixing 5 parts by weight of cellulose (trade name: Avicel), 1 part by weight of 65 parts of wheat flour (soft flour), and 1 part by weight of common salt using a mixer, approximately 10% of the total weight of water was added and kneaded. did. Next, the obtained raw material was passed through a 2IIIiJ] extruder and subjected to expansion molding at a temperature of 150° C. and a pressure of 80 atm. The obtained product is sufficiently swollen,
It had a good texture and a pale yellow color. Dietary fiber (digestible polysaccharides) in the product, A, T, Sout
The method of hgats et al. (rJ, sci.
Ｆｏｏｄ Ａｇｒｌｃ、、 Ｊ ２０．３３１． （１
９６９） ）に準じて測定したところ５３．９重量％で
あった。Food Agrlc, J 20.331. (1
969) ), it was found to be 53.9% by weight.
実施例 ２
外えいおよび内えいを取り除いた小麦粒５５重量部に対
して短時間水蒸気を適用した後、水洗、脱水して粗砕ロ
ールを使用して軽く砕いた。Example 2 Steam was applied for a short time to 55 parts by weight of wheat grains from which the outer and inner husks had been removed, followed by washing with water, dehydration, and light crushing using a crushing roll.
次いでこれに卵白２重量部、カゼインナ） ＩＪウム５
重滑部、とうもろこし油脂６重量部、α化澱粉７５重量
部、食物繊維としてとうもろこし外皮（同上）１５重量
部、大豆種皮（同上）３改１部、セルロース（同上）１
．５重量部を加えて混和したものの中に、少量の食塩と
モルトシロ７７７８重量部を添加し加圧条件下で調理し
た。得られた調理品を乾燥機に通して水分を約５０％か
ら約２０％まで低下させるとともに付着した粒をばらば
らにし、全体を均質化させた。Next, add 2 parts by weight of egg white, caseinna) and 5 parts by weight of egg white.
Heavy slip part, 6 parts by weight of corn oil and fat, 75 parts by weight of pregelatinized starch, 15 parts by weight of corn husk (same as above) as dietary fiber, 1 part of modified soybean husk (same as above), 1 part of cellulose (same as above)
．． A small amount of common salt and 7,778 parts by weight of malt white were added to the mixture and cooked under pressure. The resulting cooked product was passed through a dryer to reduce the moisture content from about 50% to about 20%, break up adhering grains, and homogenize the whole product.
次いで温度８５℃位まで加熱した後に７レークロールを
使用して圧扁化し、さらに焙焼することによって水分を
約５％まで低下せしめたところフレーク状食品が得られ
た。この食品中の食物繊維（難消化性多糖類）含有量を
前記の方法により測定したところ１６．９％であった。Next, after heating to a temperature of about 85° C., the mixture was flattened using a 7-lake roll, and further roasted to reduce the moisture content to about 5%, yielding a flaky food. The dietary fiber (indigestible polysaccharide) content in this food was measured by the method described above and was found to be 16.9%.
半透明、薄褐色を呈し、香味、食感ともに優れたもので
あった。It was translucent and light brown in color, and had excellent flavor and texture.
（試験例）
初体重約７０７のＷｉｓｔａｒ系雄ラット１群６匹を用
い、市販飼料で６日間予備飼育した後に、各ラットに本
発明による飼料（ＡＩ乃至Ａ４）と対照である飼料（４
５乃至Ａ１０）を２週間給餌した後増体重、摂餌量、肝
臓重量、血清コレステロール値、ＨＤＬコレステロール
値、肝臓コレステマール値を測定した。(Test Example) A group of 6 Wistar male rats with an initial weight of about 707 kg were prefed for 6 days on a commercially available feed, and then each rat was given the feed according to the present invention (AI to A4) and a control feed (4
5 to A10) for 2 weeks, body weight gain, food intake, liver weight, serum cholesterol level, HDL cholesterol level, and liver cholesterol level were measured.
各飼料は、第１表に示される組成の高コレステロールｆ
ｆｉ！！飼料（カゼイン２５チ、コレステロール１チ、
コール酸ナトリウム０．２５％、含有）に、各々異なる
組成の食物繊維を全食品中の重量中１０−〜２０チ含有
する混合食とした。Each feed has a high cholesterol content as shown in Table 1.
Fi! ! Feed (25% casein, 1% cholesterol,
The mixed meals contained 0.25% sodium cholate (containing 0.25% sodium cholate) and 10 to 20 fibers of different compositions based on the weight of the whole food.
結果を第２表に示す。The results are shown in Table 2.
第 １ 表
基本飼料の組成
カゼイン ２５
庶ｍ １５
ラード １５
とうもろこし油 ２
塩Ｍ混合 ５
ビタミン混合 １
塩化コリア ０．２
コレステロール １
コール酸ナトリウム ＣＬ２５食物繊維
第２表に示すとおりα−でんぷん 合計
１００となるように添加第２表に示すように、本発明に
よる食物ｊａ維組成物を配合した飼料で飼冑したラット
群の血清コレステロール値、肝臓コレステロール値は、
対照に比べて著しく低下した。しかしながら、１（ＤＬ
−コレステロールは減少しなかった。Table 1 Composition of basic feed Casein 25 cm 15 Lard 15 Corn oil 2 Salt M mixture 5 Vitamin mixture 1 Coria chloride 0.2 Cholesterol 1 Sodium cholate CL25 dietary fiber
As shown in Table 2, α-starch was added to give a total of 100%. teeth,
significantly decreased compared to the control. However, 1(DL
- Cholesterol was not reduced.
また、イサゴールを単独で用いた飼料Ｓ８においては、
血清コレステロール値および肝臓コレステロール値は共
に見かけ上低下している。In addition, in feed S8 using isagol alone,
Both serum and liver cholesterol levels are apparently decreased.
これはイサゴール自体膨潤性が大きいため摂飼量が少な
かったことに起因している。This is due to the fact that isagol itself is highly swellable and therefore the amount of feed consumed was small.
（発明の効果）
以上詳しく説明したように、本発明によるヘミセルロー
スとセルロースが一定の割合で共存する食物繊維組成物
を含有する食品は、ヘミセルロースまたはセルロースの
みを含有する食品に比べて血清コレステロール値及び肝
臓コレステロール値を著しく低下させる効果を有するた
め、高コレステロール血漿症の優れた予防食かつ治療食
となり得る食品である。(Effects of the Invention) As explained in detail above, the food containing the dietary fiber composition in which hemicellulose and cellulose coexist in a certain ratio according to the present invention has a lower serum cholesterol level than a food containing only hemicellulose or cellulose. Since it has the effect of significantly lowering liver cholesterol levels, it can be an excellent preventive and therapeutic food for hypercholesterolemia.
また、食物繊維を高含量で含有する食品であるため便通
をうながす効果をも有し、便秘の予防や治療のための食
品として健常人に与えることもできる。Furthermore, since it is a food containing a high content of dietary fiber, it also has the effect of promoting bowel movement, and can be given to healthy people as a food for preventing or treating constipation.
Claims (1)
乃至１０対１である食物繊維含有食品。 ２）ヘミセルロースが小麦麩、とうもろこし外皮、大豆
種皮またはプランタゴ・オバタ種皮中に含まれてなる特
許請求の範囲第１項記載の食物繊維含有食品。 ３）食品中におけるヘミセルロースとセルロースとの合
計含量が５乃至４０重量％である特許請求の範囲第１項
または第２項記載の食物繊維含有食品。[Claims] 1) The weight ratio of hemicellulose to cellulose is 0.5:1.
A food containing dietary fiber with a ratio of 10 to 1. 2) The dietary fiber-containing food according to claim 1, wherein hemicellulose is contained in wheat gluten, corn husk, soybean seed coat, or Plantago ovata seed coat. 3) The dietary fiber-containing food according to claim 1 or 2, wherein the total content of hemicellulose and cellulose in the food is 5 to 40% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61223640A JPS6379575A (en) | 1986-09-24 | 1986-09-24 | Dietary fiber-containing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61223640A JPS6379575A (en) | 1986-09-24 | 1986-09-24 | Dietary fiber-containing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6379575A true JPS6379575A (en) | 1988-04-09 |
| JPH0223152B2 JPH0223152B2 (en) | 1990-05-23 |
Family
ID=16801359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61223640A Granted JPS6379575A (en) | 1986-09-24 | 1986-09-24 | Dietary fiber-containing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6379575A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03209331A (en) * | 1990-01-10 | 1991-09-12 | Nippon Shokuhin Kako Co Ltd | Substance for improving intestinal environment |
| EP1273302A2 (en) * | 2001-07-05 | 2003-01-08 | Madaus, S.A. | A composition for weight loss and obesity control |
| JP2018126075A (en) * | 2017-02-07 | 2018-08-16 | 日清食品ホールディングス株式会社 | Low calorie cereal puff |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56117752A (en) * | 1980-02-22 | 1981-09-16 | Nippon Beet Sugar Mfg Co Ltd | Making method of edible fiber from beet |
| JPS6053590A (en) * | 1983-09-05 | 1985-03-27 | Kawasaki Steel Corp | Production of metallurgical coke |
-
1986
- 1986-09-24 JP JP61223640A patent/JPS6379575A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56117752A (en) * | 1980-02-22 | 1981-09-16 | Nippon Beet Sugar Mfg Co Ltd | Making method of edible fiber from beet |
| JPS6053590A (en) * | 1983-09-05 | 1985-03-27 | Kawasaki Steel Corp | Production of metallurgical coke |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03209331A (en) * | 1990-01-10 | 1991-09-12 | Nippon Shokuhin Kako Co Ltd | Substance for improving intestinal environment |
| EP1273302A2 (en) * | 2001-07-05 | 2003-01-08 | Madaus, S.A. | A composition for weight loss and obesity control |
| ES2179789A1 (en) * | 2001-07-05 | 2003-01-16 | Madaus S A | A composition for weight loss and obesity control |
| EP1273302A3 (en) * | 2001-07-05 | 2003-01-29 | Madaus, S.A. | A composition for weight loss and obesity control |
| JP2018126075A (en) * | 2017-02-07 | 2018-08-16 | 日清食品ホールディングス株式会社 | Low calorie cereal puff |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0223152B2 (en) | 1990-05-23 |
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