KR0127646B1 - Dietary fiber food, and processing method of it - Google Patents

Abstract

The invention relates to a diet food containing plantain, which has so strong water-swelling power that it can be used for meal substitutes. The diet food is produced by mixing a powdered food containing plantain with powdered soybean recithin and a fatty acid fraction with intermediate chain, and coating and granulating the mixed solution. The powdered food contains 5-90wt% of plantain, 5-30wt% of a protein and 5-30wt% of sugar, and optionally followings: aspartame, stevioside, dried fruit, fruit flavor, vitamins, or minerals.

Description

Dietary Fiber Foods and Manufacturing Method Thereof

The present invention relates to a dietary fiber food and a method for producing the same, which have no fasting feeling and no nutritional side effects during dietary control, and are easily sprayed on beverages such as milk.

In general, dietary fiber foods are made of tablets or powders with low calorie and low fasting plant fiber as the main raw material to drink with water or juice. These dietary fiber foods are mainly composed of a high proportion of dietary fiber, and if you drink for a long time instead of meals, protein, vitamins, minerals, etc. essential nutrients necessary for the body's basic metabolism is also a serious side effect. In addition, to eat as a substitute for a fasting feeling is so severe that patience is very necessary, and often give up in the middle.

The present invention eliminates hunger by using a strong water swelling power (psyllium husk) as a raw material of dietary fiber foods, and adds minerals, vitamins, proteins, etc., as needed for meals, and consumes low calories and essential nutrients. It is a powder food that can be ingested safely and a method of manufacturing the same, so that it can be sufficiently ingested, it is easily dispersed when mixing the powdered food of the present invention in beverages such as milk, and easy to drink by delaying gelation after dispersion. Can be prepared.

The chaff contains not only a large amount of fiber but also has a high content of pentosan (50%) in dietary fiber, which is highly viscous when it is dispersed in water. By using these characteristics, the chafer blood is used as a food or raw material having functions such as constipation improvement and serum cholesterol drop. That is, there are high-fiber cookies (Korean Patent Publication No. 90-13865), cereal products containing tea bar (US Patent 93-5223298), low-calorie foods with improved constipation and fullness (European Patent Publication 85-144644), the latter In the case of the anti-cholesterol composition containing the chaff blood (WO 93-9211019), improved constipation and anti-cholesterol powder beverage composition (WO 93-9317590) and the like there are prior patents.

As such, the cha-pea blood can be used as a raw material for food or medicine, but it is difficult to disperse and also difficult to drink because it forms a gel because it easily absorbs water when it is eaten by eating water or milk or juice. In order to solve this problem, conventionally, a method of coating an emulsifier on a food containing chajeon (Japanese Patent Publication 93-91000365), a method of coating starch sugar (US Pat. No. 84-4459280), a constant particle size to facilitate the dispersion of cha Cha blood in a beverage Grinding method (US Pat. No. 92-5149541), adding organic acid to chaff blood-containing powdered food (US Pat. No. 93-5219570), adding inorganic salt (US Pat. No. 93-5232698), adding strong inorganic acid (US Patent 93-5234916), a method of adding an organic acid and a base (WO 93-9317588, 93-9317589, 93-9317590) and the like were used. However, these methods were found to have no effect on the taste during drinking, or on improving the dispersibility of water or beverages of the chaff containing foods or inhibiting gel formation. That is, the method of adding organic acids, inorganic salts, inorganic acids, etc. to the chaff blood powder food has a bad effect on the taste, the milk has a disadvantage that the milk is solidified when the pH falls below the isoelectric point. In order to prevent dispersibility and gel formation of powdered powder of the chaff blood, the chaff blood may be ground or coated with starch sugar or an emulsifier. However, the chaff blood may be incomplete and less effective than the method of the present invention.

The present invention relates to a method for coating the medium-chain fatty acid fraction and powdered soy lecithin in a chaff blood-containing food and granulating it to easily disperse it in water, milk or beverage, and to delay the gelation rate. In more detail, the food oil fraction material prepared by fractional distillation of only 6-10 carbon chain fatty acids from palm oil has no double bond, unlike ordinary vegetable oils, and thus has excellent oxidation safety, low viscosity, low freezing point, Since it has excellent characteristics such as low surface tension and spreadability, the powder lecithin was melted and used as a suitable medium for powder surface coating of the present invention. Therefore, when the present invention is added to a beverage such as cold milk, soybean phospholipid acts as an emulsifier so that the surface of the powder soaks in water and easily penetrates the surface of the liquid by its own weight, and the powdered food of the present invention is a liquid. Will be completely dispersed. The water-absorbing charcoal is completely dispersed inside the liquid, but due to the hydrophobicity of the heavy chain fatty acid fraction coated on the surface, water absorption is disturbed and gelation is delayed, thus maintaining a good drinking condition until drinking. The granulation of the coated powder is intended to make the pores between the fine particles larger so that they can sink more easily in the beverage and to improve flowability when packaging the final product. Another advantage of the present invention is that it is possible to disperse in cold milk, cold water, cold juice, etc., in view of better palatability when drinking cold drinks in general.

The present invention will be described in detail for each process as follows.

(1) chasing

In order to improve the texture in the mouth, the blood is finely pulverized so that the particle size between 100 and 300 mesh is 70% to 100%.

(2) Raw material mixing process

5 ~ 90% by weight of finely ground chaff, 5 ~ 50% by weight of egg protein, 5 ~ 30% by weight of fine sugar, 0.1 ~ 2% by weight of aspartame or stevioside, dry fruit powder 0 By adding ~ 20% by weight, fruit flavor 0-5% by weight (the total weight ratio of the egg protein and fine sugar is reduced, so that the total weight ratio of 100% is of course.)

The raw material is placed in a mixer and mixed well for 10-20 minutes.

(3) Intermediate Chain Fatty Acid Fraction and Emulsifier Coating

The middle chain fatty acid fraction is mixed with 3-7 parts and powdered lecithin at a ratio of 7-3 parts, and then heated to 40-60 ° C. and dissolved while stirring well. The solution is coated by mixing 20-40 minutes in a 0.5-3% by weight additive type ribbon mixer with respect to the mixed powder prepared in (2).

(4) granulation process

Water or starch sugar, gum and the like are sprayed with a conventional fluidized bed granulator to 5 to 15% by weight based on the weight of the raw material to make granules, and then dried to 3 to 10% or less of moisture and then separated into products.

The present invention will be described in detail with reference to the embodiment as a method for producing a dietary fiber foods containing the cha blood made of the above process as follows.

Example 1

1) Chassis Blood Crushing

The car blood was pulverized so that the size of 100-300 mesh or more was 70% or more using a fine grinder.

2) raw material mixing

400 grams of ground chaff, 250 grams of egg protein, fine sugar, 158.7 grams, 3 grams of aspartame, 150 grams of banana powder, 15 grams of powdered vanan flavor, 2.7 grams of complex vitamins, 20 grams of whey calcium, 0.6 grams of iron phosphate After mixing for 15 minutes to prepare a powdered food.

3) oil and emulsifier coating

45 grams of powdered soy lecithin was added to 55 grams of the medium chain fatty acid fractions, and the mixture was dissolved at 45 ° C. with stirring. 12 grams of this solution was added to the powder prepared in 2), mixed in a ribbon mixer for 30 minutes, and coated on the surface of the powder particles.

4) Granulation process

The coated powder was placed in a fluidized bed granulator and granulated with 100 grams of water sprayed and then produced by fluidized bed drying at 60 ° C.

Example 2-6

The oil and emulsifier coating process in Example 1 was carried out under the conditions shown in Table 1.

Table-1

Oil and Emulsifier Coating Process

※ The coating amount of the medium-chain fatty acid fraction and the powdered soy lecithin mixture is the coating amount of the mixed liquid to the powder raw material.

In addition to the above examples, as a result of various experiments, 5 to 90% by weight of cha cha blood, 5 to 50% by weight of egg protein, 5 to 30% by weight of fine sugar coated dietary fiber foods by coating the intermediate chain fatty acid fraction and soy lecithin In addition, artificial sweetener (aspartame or stevioside) 0.1% ~ 2%, fruit powder 0 ~ 20%, fruit flavor 0 ~ 5%, vitamins 0.1 ~ 2% by weight, mineral 0.5 ~ 5% by weight Various or optional additions can be made to produce a variety of products.

Comparative Example 1

All processes except Example 1 to 3) and 4) were the same as Example 1.

Comparative Example 2

Example 3 was the same as in Example 1 except that 5% of the liquid soy lecithin was coated in place of the intermediate chain fatty acid fraction and the powdered soy lecithin mixed solution.

Comparative Example 3

The process of Example 1 3) was omitted and 4) the same process as in Example 1 except that 50% aqueous solution of starch sugar instead of water 10% by weight based on the raw material coating.

It was shown in Table 2 that the degree of dispersion and gelation rate were compared when dispersing the chaff blood-containing powdered food prepared by the method of Example and Comparative Example in milk.

TABLE 2

Comparison of Powdered Foods

1) dispersion in milk

Add 20 grams of prototype to 200 g of 5 ℃ milk and stir until fully dispersed

2) Gelation degree

Measure 20 grams of prototype in 200 grams of 5 ℃ milk, disperse with mixer for 10 seconds, and reach the time of 1,500 cps.

3) already

Twenty grams of three products were added to 200 g of milk at 5 ° C and completely dispersed, followed by a difference identification test on 20 sensory test personnel.

1: already detected

0: can't detect already

Claims (9)

A dietary fiber food characterized in that it is coated with a solution containing a mixture of medium chain fatty acid having 6 to 10 carbon atoms and soybean powder lecithin to a powdered food containing chaff blood. The dietary fiber food according to claim 1, wherein the powdered food containing cha cha blood contains 5 to 90% by weight cha cha blood, 5 to 30% by weight protein, and 5 to 30% by weight sugar. A diet comprising a mixing process of mixing an intermediate chain fatty acid fraction having 6 to 10 carbon atoms with soybean powder, and a coating process for coating the mixed solution on powdered food containing chaff and a granulation process for granulating the coated powder. Textile food manufacturing method. The method of claim 3, wherein the powdered food containing the chaff blood contains 5 to 90% by weight of cha cha blood, 5 to 30% by weight protein, 5 to 30% by weight sugar. The method of claim 3, wherein the coating process comprises coating 0.5 to 3.0% by weight of the intermediate chain fatty acid fraction and soybean powdered lecithin with respect to the chaff blood containing powdered food. According to claim 3 or 5, wherein the mixing step is the mixing ratio of the intermediate chain fatty acid fraction and soybean powdered lecithin mixed solution is the weight ratio of the intermediate chain fatty acid fraction and powdered lecithin 3-7: 7-3. Method for producing dietary fiber foods. 5. The method of claim 4, wherein the chaff is ground to have a particle size of between 70% and 100% between 100 and 300 mesh. The dietary fiber food according to claim 1, wherein the intermediate chain fatty acid fraction and soybean powdered powder mixture are coated with 0.5 to 3.0% by weight based on the chaff blood containing powder food. The dietary fiber of claim 1 or 8, wherein the mixing ratio of the intermediate chain fatty acid fraction and the soybean powdered lecithin mixed solution is 3-7: 7-3% by weight of the intermediate chain fatty acid fraction and powdered lecithin. food.