KR100486630B1 - Functional dietary fiber supplement for the improvement of intestinal health and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a food for supplementing functional dietary fiber for improving constipation and bowel function and a method for producing the same, which comprises a potato flower powder and a temporary moisture barrier coating material coated on the potato flower powder, The water-insoluble food material temporarily blocks the contact between water and the carbohydrate, thereby facilitating direct ingestion through the oral cavity, and being portable easily, which is well suited to the taste of modern people and contributes greatly to the health of the people.

Description

Technical Field [0001] The present invention relates to a dietary fiber supplement food for improving constipation and bowel function and a method for manufacturing the same,

The present invention relates to a food for supplementing functional dietary fiber for improving constipation and bowel function and a method for producing the same, in particular, a functional diet in which constipation treatment and bowel function are improved, And a method of manufacturing the same.

In the past, Korean food culture was a vegetarian diet containing a lot of insoluble dietary fiber, but recently, with the introduction of an instant food or Western dietary habits, a typical high-protein diet of a Western food culture pattern was changed into a fiber eating habit, The incidence rate has increased significantly.

For the intestines to be healthy, it is important to consume enough dietary fiber to give fullness, to increase the amount of stool, to shorten the transit time, and to make the condition that the intestinal barrier can exert its original function. Psyllium fiber, a dietary fiber, has been developed as a supplement for functional dietary fiber for constipation therapy, and in many cases, dietary fiber supplement foods made of vegetables, fruits, saccharides, vitamins or minerals have been developed (See U.S. Patent Application Publication No. 2002-0127319).

These products are simply mixed with other substances. When they are mixed with water for the purpose of taking them, they are easily expanded due to the nature of the tea leaves. Therefore, it is necessary to pay attention to their taking, and due to the unique taste and smell, There was a tendency.

In addition, since the cardiotonic capsules adhere to the mouth of the mouth or oral cavity, oral administration is not easy. Therefore, there is a problem that they must be mixed with water with a cup and a stirring spoon.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems of conventional dietary fiber-containing foods, and it is intended to provide dietary fiber supplement foods for improving constipation and bowel function, which can be easily ingested anywhere, And a method for producing the same.

Another object of the present invention is to provide a food for supplementing functional dietary fiber for improving constipation and bowel function, which is easy to carry and store, improved in taste and texture, and a method for producing the same.

The above-mentioned objects of the present invention are achieved by providing a food having a temporary moisture barrier film formed on the batter of the present invention. When the food is mixed with water separately and then taken directly with water without eating, Because it is isolated from the outside, it does not cling to the mouth, but it passes to the esophagus. It is easy to take the oral use as well as taking advantage of the properties of various moisture-blocking food materials, so it has good taste and texture and is convenient to carry. And provide a product that can greatly contribute to the public health.

The present invention relates to a food for supplementing functional dietary fiber, comprising a potato flower powder and a temporary moisture barrier coating material coated on the potato flower powder.

The food for supplementing functional dietary fiber is characterized in that it comprises 60 to 85 parts by weight of powdery mash potatoes and 15 to 40 parts by weight of a material for water-blocking agents.

In one aspect of the present invention, xylitol may be used as the moisture barrier material.

In another aspect of the present invention, the moisture-blocking food material may be at least one selected from the group consisting of oligosaccharides, trehalose, reduced syrup, and the like.

In another aspect of the present invention, brown rice powder may be used as the water-blocking material.

It is dried and peeled off from the seeds of tea leaves. It absorbs water and absorbs moisture from the intestines when it is ingested. It increases the amount of stool to increase the amount of stool, To improve constipation and absorption of fat to exacerbate the effect of lowering cholesterol, to treat constipation and improve bowel function, and to reduce the expression of colorectal cancer, weight control diet patients to be used as a diet .

If less than 60 parts by weight is added, it is insufficient to exhibit the inherent effect of the present invention. When the amount is more than 85 parts by weight, So that there is a problem that a sufficient coating is not made and a sense of heterogeneity is left upon taking.

When the particle size is more than 20 mesh, the powdery particles are too large to coat the water-blocking food material, and the texture of the food is not good. And when it is smaller than 200 mesh, the coating is not stabilized, so that there is a problem in that the problem of taking the battery is not improved.

As the temporary moisture barrier coating material for use in the present invention, it is preferable to use a composition which is excellent in texture and relatively easy to coat. In order to maximize the functionality of the coating film, coating the coating film with a minimum amount of water- In the following examples of the present invention, xylitol, saccharides, a mixture of brown rice powder and water, and the like are used. However, these examples are merely illustrative and should not be construed as limiting.

In one aspect of the present invention, xylitol, which is used as a moisture barrier material, is a low-calorie sugary sweet starch made from cellulose of birch or cornstarch. Its sweetness has the same strength as sugar but has a calorie of 2.4 kcal / g Which is lower than 4.0kcal / g of sugar, and when the heat of dissolving is 10 times that of sugar, it absorbs heat to further enhance the sensation of cooling in the mouth.

In addition, xylitol is not only degraded by mutans bacteria, which is a typical causal organism causing cavities, but also inhibits growth and reduces the formation of plaque, which is a bacterial membrane of the teeth surface, And is insulin-independent so as not to raise the blood glucose level, which is also effective for the prevention of diabetes mellitus.

In one aspect of the present invention, the xylitol is preferably added in an amount of 20 to 40 parts by weight based on 60 to 80 parts by weight of the flower pot. When less than 20 parts by weight is added, the xylitol is not uniformly coated on the flower pot, If it is added in an amount of more than 40 parts by weight, excessive amount of xylitol may be coated to increase the calories.

When xylitol is used as a moisture-blocking food material, the particle size of the batten is preferably 20 to 60 mesh.

In another aspect of the present invention, at least one saccharide selected from the group consisting of oligosaccharides, trehalose, reduced syrup, and maltitol can be used as the saccharide as the water-blocking material.

The oligosaccharide is a saccharide having about 2 to 8 monosaccharides such as glucose, galactose and fructose. The oligosaccharide is not degraded by the digestive enzymes but reaches the large intestine. The oligosaccharide selectively binds to the enteric bacterium Bifidus It has the characteristics to be used and acts like a water-soluble dietary fiber in the body, such as fructo-oligosaccharides, galacto-oligosaccharides, isomaltooligosaccharides, and maltooligosaccharides.

Trehalose is a non-reducing, natural disaccharide produced from starch as a raw material with the latest fermentation technology. It is widely used in plants and microorganisms, and is one of the saccharides consumed by humans for many years. The trehalose has various excellent functions such as prevention of starch aging, prevention of fat larding, stabilization of food texture, and improvement of taste and aroma, as well as protection against drying and freezing of food.

Reduced starch syrup is one of the sugar alcohols produced by hydrogenation from various starch syrups, which are decomposed by enzymes from starch, and is a non-reducing sugar with stable characteristics under heating, acid, and alkali conditions. There is probably Mill K, for example.

In addition, maltitol is a disaccharide alcohol obtained by reducing maltose obtained by enzyme hydrolysis of starch, which improves the moisture retention of food and is stable to heat, acid, and alkali.

The saccharide such as oligosaccharide, trehalose, reduced starch syrup, and maltitol is preferably added in an amount of 15 to 20 parts by weight based on 80 to 85 parts by weight of the cell wall, and the particle size of the used cell wall is preferably 40 to 130 mesh.

If less than 15 parts by weight of the saccharide is added, uniform coating is not formed on the cell wall. If more than 20 parts by weight of the saccharide is added, the resulting coating becomes too thick, resulting in poor solubility.

The water content of the saccharide is preferably 18 wt% to 21 wt%. When the water content of the saccharide is lower than 18 wt%, the uniform coating is not achieved. When the water content of the saccharide is higher than 21 wt% There is a problem that water of saccharide is absorbed in the tea leaves and the coating becomes uneven.

In another aspect of the present invention, a brown rice powder may be used as the moisture-blocking food material.

Brown rice refers to rice (1 minute) that has been dried and shredded by harvested rice, and only the rice husk has been removed. It contains a large amount of nutrients such as fiber, vitamins, minerals and phytic acid in addition to carbohydrates .

The brown rice powder is added in an amount of 20 to 27 parts by weight with respect to 73 to 80 parts by weight of the brown rice husk in order to take advantage of characteristics such as inherent taste, fiber, and increased viscosity at the time of gelatinization. The grain size of the brown rice powder used here is 130 to 180 mesh, Is preferably 20 to 200 mesh.

If the brown rice is added in an amount less than 20 parts by weight, the brown rice is not uniformly coated on the rice bran and taste and texture are deteriorated. When the rice brown rice is added in an amount of more than 27 parts by weight, uniform coating of the rice bran is not achieved.

The functional food fiber supplement food of the present invention may contain various flavoring agents (such as apple fruit, lemon flavor), colostrum, lactic acid bacterium powder, citric acid, vitamin C, and the like in order to improve the effect of the present invention, It can be manufactured by adding one or more kinds of various subcomponents such as algae powder (kelp, seeds, Gunpalai), herb (칡 root, omija) powder,

The food for supplementing functional fiber of the present invention having the above-described structure is prepared by a method comprising the step of coating the powdery mildew of the garlic with the material for blocking moisture, wherein the powdery mildew of the garnish is 60 to 85 parts by weight, The material is preferably 15 to 40 parts by weight.

The coating step may include a step of putting the powdery mushroom powder together with the water-blocking material into a mixing vessel and stirring the mixture, or spraying a liquid water-blocking material to the powdery mushroom powder stirred in the rotary or fluidizing mixer, Or by coating with a material. On the other hand, when the coating step is carried out in a fluidizing mixer, coating and drying can be performed at the same time.

Before or after the coating step of the moisture barrier material of the present invention, various subcomponents may be added to enhance the effect of the present invention and to improve taste and flavor.

In one embodiment of the present invention, the functional food fiber supplement food comprises the steps of: 1) melting xylitol to prepare liquid xylitol; 2) coating the powdery zeolite with liquid xylitol to obtain a coating; And 3) cooling the coating.

In the melting step of xylitol, since xylitol hardly breaks even after heating at 120 ° C for 9 hours, it is melted at a temperature of 120 to 130 ° C for an appropriate time according to the amount of xylitol. When the melting temperature is lower than 120 ° C It is not preferable because it is not completely liquefied. If it is higher than 130 ° C, the stability of xylitol is destroyed.

In the present invention, it is preferable that the temperature at which the above-described separable baking powder is coated with liquid xylitol is preferably 50 to 110 ° C. at which uniform and perfect coating can be obtained. The coating time varies depending on the amount of phytonutrient and xylitol, 20 minutes is preferable. When the liquid xylitol and the bran bran powder are mixed while stirring slowly under the above conditions, the bran powder is naturally coated by the xylitol, and as a result, the bran powder coated with the xylitol is formed.

In addition, the food for supplementing functional fiber of the present invention comprises the steps of: 1) coating a powdery material with at least one saccharide selected from the group consisting of oligosaccharide, trehalose, reduced syrup, and maltitol to obtain a coating; And 2) drying the coating.

The greatest advantage of coating the zona pellucida with saccharides such as oligosaccharides, trehalose, reduced starch syrup, and maltitol is that it does not require heating while coating. That is, it is preferable to coat the liquid saccharide having a water content of 18 wt% to 21 wt% at a room temperature of 28 to 34 DEG C. When the temperature is lower than 28 DEG C, the coating becomes incomplete. When the temperature is higher than 34 DEG C, And the coating surface is broken, which is undesirable.

In addition, the time required for coating the cornflakes with saccharide is preferably from 3 minutes to 6 minutes, though it depends on the amount of the carnauba and the saccharide. If the coating is performed for a shorter time than 3 minutes, uniform coating is not performed, and after 6 minutes, the particles are aggregated due to the binding number of the powder.

The final moisture content of the dried coating in step 2) is preferably 5 to 7% by weight.

The food for supplementing functional fiber of the present invention comprises the steps of: 1) preparing a brown rice porridge, which is a mixture of brown rice powder and water, by phos- phorizing and pulverizing brown rice, adding water, and then alpha- 2) coating the brown rice bran powder prepared in step 1) to obtain a coating; And 3) drying the coating prepared in the step 2) in a drier.

In order to coat the brown rice bran with brown rice powder, firstly, 40 to 70 parts by weight of water is mixed with 20 to 27 parts by weight of brown rice powder, and then water is evaporated at 80 to 95 ° C for 10 to 30 minutes, A brown rice porridge having a moisture content of 55 to 65% by weight is prepared. The reason why the mixture of brown rice powder and water is alpha as described above is to optimally maintain the releasability and swelling degree of the mixture of brown rice powder and water at the time of coating.

In order to obtain a uniform uniform coating of brown rice, which has undergone the above-described process, it is preferable to add 45 to 77 parts by weight to 73 to 80 parts by weight of the brown rice husk powder.

It is preferable to coat the cornflower with brown rice porridge at a temperature of 16 to 24 캜. If the coating temperature is lower than 16 캜, the coating becomes incomplete. If the temperature is higher than 24 캜, not.

In addition, the time required for coating the brown rice bran with brown rice porridge is preferably 3 to 6 minutes, though it depends on the amount of brown rice husk and brown rice porridge. If coating is carried out for a shorter time than 3 minutes, uniform coating is not performed, and after 6 minutes, the coated chips are bundled together.

When the brown rice bran is coated with brown rice porridge, the moisture content of the brown rice porridge itself is 55 to 65 wt%, the total moisture content of the coated product is about 40 to 50 wt%, and the temperature is 65 to 75 캜 for 1 to 2 hours It is preferable to dry so that the moisture content of the final product is 6 to 11% by weight.

Hereinafter, the present invention will be described in detail with reference to examples. However, the technical scope of the present invention is not limited to the examples.

≪ Example 1 >

1. Production of liquid xylitol

21.5 g of xylitol powder was placed in a heating vessel and heated at 120 ° C for about 10 minutes to completely dissolve the liquid xylitol. The prepared liquid xylitol container was placed in a water bath and cooled to 100 ° C.

2. Preparation of Xanthium-coated Charcoal powder

To 21.5 g (maintained at a temperature of 100 ° C) of the liquid xylitol prepared and cooled in the above step 1, 78.5 g of a 40 mesh potato powder was added to a wire net mixer, and the mixture was gradually stirred and mixed for about 5 minutes.

3. Coating cooling

The coatings prepared in step 2 above were cooled to < RTI ID = 0.0 > 25 C < / RTI >

4. Dry coatings

The cooled coating was dried in a fluid type dryer at a temperature of 75 DEG C for 1.5 hours.

5. Screening

The dried coating was screened with a screening screen of 30 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

The final product after the above steps showed a shape coated with a crystal as shown in the photograph of the crystal of FIG.

≪ Example 2 >

1. Production of liquid xylitol

20 g of xylitol powder was placed in a heating vessel and heated at 123 캜 for about 5 minutes to completely dissolve the liquid xylitol. The prepared liquid xylitol container was put in a water bath and cooled to 90 캜.

2. Preparation of Xanthium-coated Charcoal powder

20 g of xylitol (maintained at a temperature of 90 ° C) in a liquid phase prepared and cooled in the above step 1, 80 g of a 30 mesh potato powder was added to a wire net mixer, and the mixture was slowly stirred for about 10 minutes.

3. Coating cooling

The coatings prepared in step 2 above were cooled in a cooling conveyor to 30 캜.

4. Dry coatings

The cooled coating was dried in a fluid type dryer at a temperature of 78 DEG C for 1.5 hours.

5. Screening

The dried coating was screened with a screening screen of 30 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

≪ Example 3 >

1. Production of liquid xylitol

30 g of xylitol powder was placed in a heating vessel and heated at 125 ° C for about 15 minutes to completely dissolve the liquid xylitol. The prepared liquid xylitol container was placed in a water bath and cooled to 50 ° C.

2. Preparation of Xanthium-coated Charcoal powder

In 30 g of xylitol (maintained at a temperature of 50 ° C) in a liquid form prepared and cooled in the above step 1, 70 g of 20 mesh potato chips powder was put into a wire net mixer and stirred and mixed for about 15 minutes.

3. Coating cooling

The coatings prepared in step 2 above were cooled to < RTI ID = 0.0 > 20 C < / RTI >

4. Dry coatings

The cooled coating was dried in a fluid type dryer at a temperature of 75 DEG C for 1.5 hours.

5. Screening

The dried coating was screened with a screening screen of 30 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

<Example 4>

1. Production of liquid xylitol

40 g of xylitol powder was placed in a heating vessel and heated at 127 ° C for about 1 hour and 20 minutes to completely dissolve the liquid xylitol. The prepared liquid xylitol was placed in a water bath and cooled to 110 ° C.

2. Preparation of Xanthium-coated Charcoal powder

60 g of a 60 mesh potato powder was added to a wire net mixer in 40 g of xylitol in a liquid state which was prepared and cooled in the above step 1, and the mixture was stirred and mixed for about 20 minutes.

3. Coating cooling

The coatings prepared in step 2 above were cooled to &lt; RTI ID = 0.0 &gt; 25 C &lt; / RTI &gt;

4. Dry coatings

The cooled coating was dried in a fluid type dryer at a temperature of 78 DEG C for 1.5 hours.

5. Screening

The dried coating was screened with a screening screen of 30 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

&Lt; Example 5 >

1. Production of liquid xylitol

35 g of xylitol powder was placed in a heating vessel and heated at 130 ° C for about 20 minutes to completely dissolve the liquid xylitol. The prepared liquid xylitol container was placed in a water bath and cooled to 70 ° C.

2. Preparation of Xanthium-coated Charcoal powder

To 35 g of xylitol (maintained at a temperature of 70 ° C) in a liquid phase prepared and cooled in the above step 1, 65 g of a 50 mesh potato chips powder was added to a wire net mixer, and the mixture was gradually stirred and mixed for about 10 minutes.

3. Coating cooling

The coatings prepared in step 2 above were cooled to &lt; RTI ID = 0.0 &gt; 25 C &lt; / RTI &gt;

4. Dry coatings

The cooled coating was dried in a fluid type dryer at a temperature of 73 캜 for 1 hour and 30 minutes.

5. Screening

The dried coating was screened with a screening screen of 30 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

&Lt; Example 6 >

1. Preparation of powdery mackerel coated with fructooligosaccharide

15 g of a liquid fructooligosaccharide having a moisture content of 21 wt% was weighed into a mixer with 85 g of a 40 mesh ssignal powder and stirred at 30 DEG C for 5 minutes at high speed.

2. Drying (fluid type)

The coatings prepared in the above step 1 were dried in a fluid type drier at a temperature of 60 DEG C for 1 hour and 30 minutes.

3. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

4. Packing

The selected final product was packaged in 6g increments.

The final product after the above steps showed a shape coated with a crystal as shown in the photograph of the crystal of FIG.

&Lt; Example 7 >

1. Preparation of brown sugar powder coated with galactooligosaccharide

20 g of a liquid galactooligosaccharide having a moisture content of 20.8% by weight was weighed into a mixer, and stirred at a high temperature for 4 minutes at a temperature of 28 캜.

2. Drying (fluid type)

The coatings prepared in the above step 1 were dried in a fluid type dryer at a temperature of 55 DEG C for 1 hour and 30 minutes.

3. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

4. Packing

The selected final product was packaged in 6g increments.

&Lt; Example 8 >

1. Preparation of powdered potato chips coated with isomaltooligosaccharide

16 g of a liquid isomaltooligosaccharide having a water content of 19% by weight was weighed into a mixer, and the mixture was stirred at 32 DEG C for 3 minutes at high speed.

2. Drying (fluid type)

The coatings prepared in the above step 1 were dried in a fluid type drier at a temperature of 60 DEG C for 1 hour and 30 minutes.

3. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

4. Packing

The selected final product was packaged in 6g increments.

&Lt; Example 9 >

1. Preparation of powdery manganese dioxide coated with maltooligosaccharide

18 g of a liquid maltooligosaccharide having a water content of 18% by weight was weighed into 82 g of a 130 mesh ssignal powder and put into a mixer, and the mixture was stirred at a high temperature for 6 minutes at 34 캜.

2. Drying (fluid type)

The coatings prepared in the above step 1 were dried at a temperature of 65 캜 for 1 hour and 30 minutes in a fluid type drier.

3. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

4. Packing

The selected final product was packaged in 6g increments.

&Lt; Example 10 >

The coated product was prepared, dried and selected in the same manner as in Example 6 except that trehalose was used instead of fructooligosaccharide to obtain a final product.

&Lt; Example 11 >

A coating product was prepared, dried and selected in the same manner as in Example 7 except that Mill Mill K was used in place of the galactooligosaccharide.

&Lt; Example 12 >

The coated product was prepared in the same manner as in Example 8 except that maltitol was used in place of the isomalto oligosaccharide, and the final product obtained by drying and selecting was packed.

&Lt; Example 13 >

A final product obtained by preparing, drying and selecting coatings was prepared in the same manner as in Example 9, except that maltitol was used instead of maltooligosaccharide.

&Lt; Example 14 >

1. Production of alpha brown rice powder

The brown rice flour was resorbed at 4 atmospheres using a poffing machine, pulverized using a pin mill, and then screened with 130 mesh to obtain brown rice powder.

2. Preparation of a mixture of brown rice powder and water

 27 g of the alpha brown rice powder prepared in the above step 1 was mixed with 50 ml of water, and the mixture was boiled for 10 minutes at about 90 ° C to prepare brown rice porridge, which is a mixture of brown rice powder and water having a moisture content of about 60% by weight.

3. Preparation of brown sugar powder coated with brown rice porridge

The brown rice porridge prepared in the above step 2 and 73 g of 20 mesh mesh chips were put into a mixer and stirred at 18 ° C for 6 minutes at a high speed to prepare a coating.

4. Drying (fluid type)

The coatings prepared in the above step 3 were dried in a fluid type dryer at a temperature of 70 DEG C for 1 hour and 30 minutes.

5. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

The final product after the above steps showed a shape coated with a crystal as shown in the photograph of the crystal of FIG.

&Lt; Example 15 >

1. Production of alpha brown rice powder

The brown rice flour was resorbed at 4 atmospheres using a vortexing machine, pulverized using a pin mill, and filtered to obtain a brown rice powder.

2. Preparation of a mixture of brown rice powder and water

25 g of the alpha brown rice powder prepared in the above step 1 was mixed with 70 ml of water, and the mixture was boiled at 80 ° C for 30 minutes to prepare brown rice porridge, which is a mixture of brown rice powder and water having a moisture content of about 65% by weight.

3. Preparation of brown sugar powder coated with brown rice porridge

The brown rice porridge prepared in the above step 2 and 75 g of 80 mesh mesh chips were put into a mixer and stirred at 20 ° C for 5 minutes at a high speed to prepare a coating.

4. Drying (fluid type)

The coatings prepared in the above step 3 were dried in a fluid type dryer at a temperature of 65 DEG C for 2 hours.

5. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

&Lt; Example 16 >

1. Production of alpha brown rice powder

The brown rice flour was resorbed at 4 atmospheres using a sieving machine, pulverized using a pin mill, and then screened at 160 mesh to obtain brown rice powder.

2. Preparation of a mixture of brown rice powder and water

23 g of the alpha brown rice powder prepared in the above step 1 was mixed with 60 ml of water and water-soaked at 90 ° C for 20 minutes to prepare brown rice porridge, which is a mixture of brown rice powder and water having a moisture content of about 60% by weight.

3. Preparation of brown sugar powder coated with brown rice porridge

The brown rice porridge prepared in the above step 2 and 77 g of a 150 mesh cell wall were put into a mixer and stirred at 24 캜 for 3 minutes at a high speed to prepare a coating.

4. Drying (fluid type)

The coatings prepared in the above step 3 were dried in a fluid type dryer at a temperature of 75 DEG C for 1 hour.

5. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

&Lt; Example 17 >

1. Production of alpha brown rice powder

The brown rice flour was resorbed at 4 atmospheres using a pulping machine, pulverized using a pin mill, and filtered to obtain brown rice powder.

2. Preparation of a mixture of brown rice powder and water

20 g of the alpha brown rice powder prepared in the above step 1 was mixed with 40 ml of water and water-boiled at 95 ° C for 30 minutes to prepare brown rice porridge, which is a mixture of brown rice powder and water having a moisture content of about 55% by weight.

3. Preparation of brown sugar powder coated with brown rice porridge

The brown rice porridge prepared in the above step 2 and 80 g of a 200 mesh cell wall were put into a mixer and stirred at 16 ° C for 6 minutes at a high speed to prepare a coating.

4. Drying (fluid type)

The coatings prepared in the above step 3 were dried in a fluid type drier at a temperature of 65 DEG C for 1 hour and 30 minutes.

5. Screening

The dried coating was screened with a screening screen of 20 mesh to obtain the final product.

6. Packing

The selected final product was packaged in 6g increments.

&Lt; Comparative Example 1 &

The potato chips were pulverized to a particle size of 40 mesh to obtain a freshly sifted potato powder.

The thus-prepared potato flower had a shape as shown in the photograph of the crystal of FIG.

&Lt; Test Example 1 >

The affinity (sedimentation degree) of water coated with the xylanthol-coated betaine-coated food prepared in Examples 1 to 5 and the non-coated betaine powder of Comparative Example 1 was measured and the results are shown in Table 1 below.

The degree of affinity with water (sedimentation degree) was measured by placing 5 g of sample in 100 ml of water at 21 캜 and measuring the volume of the sample precipitated in the time-lag without stirring.

Elapsed time Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 10 seconds 25ml 24ml 26ml 28ml 26ml 0ml 30 seconds 50ml 54ml 52ml 56ml 54ml 0ml 60 seconds 62.5ml 62ml 64ml 63ml 65ml 5ml 90 seconds 75ml 74ml 77ml 76ml 75ml 10ml 120 seconds 87.5ml 88ml 85ml 87ml 84ml 30ml

As a result of the above test, as shown in Table 1, the xylanthol-coated cell membranes of Examples 1 to 5 were excellent in affinity with water, so that they were wetted and precipitated immediately upon mixing with water, 1 was not wetted with water, so it was found that the rate of sedimentation with water was very slow.

As shown in Figs. 5A, 5B, 6A, and 6B, in the case of Example 1, after 10 seconds of mixing with water (Fig. 5A) In the case of Comparative Example 1, no sedimentation was observed until 10 seconds (FIG. 6A) after mixing with water. After 120 seconds (FIG. 6B), only a very small amount was precipitated and then expanded slightly.

That is, the functional food fiber supplement food of the present invention, when ingested with water, does not mix well with water, so that the coated xylitol directly contacts with water, unlike the case of Comparative Example 1, which sticks to the palate. It is easy to ingest directly into the mouth because it prevents the swelling and smoothly flows into the esophagus without sticking to the mouth because it is mixed with water.

&Lt; Test Example 2 &

The affinity (sedimentation degree) of the sugar-coated food coated with saccharides prepared in Examples 6 to 13 and water of the non-coated comparative example 1 was measured and the results are shown in Table 2 below.

The degree of affinity with water (sedimentation degree) was determined by measuring the volume of sedimented sample in time without adding agitation by adding 6 g of sample to 100 ml of distilled water at 21 캜.

Elapsed time Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Example 13 Comparative Example 1 10 seconds 48ml 50ml 49ml 38ml 48ml 49ml 45ml 45ml 0ml 30 seconds 78ml 75.5ml 76ml 77.5ml 76ml 74ml 77ml 75ml 0ml 60 seconds 95ml 98.5ml 95ml 96ml 95ml 93ml 94ml 92ml 6ml 90 seconds 100ml 100ml 98.5ml 100ml 97ml 100ml 98ml 96ml 11ml 120 seconds 100ml 100ml 100ml 100ml 100ml 100ml 100ml 100ml 46ml

As a result of the above test, as shown in Table 2, the cell membranes coated with the saccharides of Examples 6 to 13 were excellent in affinity with water and wetted and precipitated immediately upon mixing with water. On the other hand, The powder was not wetted well and was found to be very slow to mix with water.

&Lt; Test Example 3 >

The affinity (sedimentation degree) of the brown rice coated food prepared according to Examples 14 to 17 with water and the non-coated brown rice cake of Comparative Example 1 were measured, and the results are shown in Table 3 below.

The degree of affinity with water (sedimentation degree) was determined by measuring the volume of sedimented sample in time without adding 5 g of sample to 100 ml of distilled water at 21 ° C.

Elapsed time Example 14 Example 15 Example 16 Example 17 Comparative Example 1 10 seconds 15ml 16ml 14ml 12ml 0ml 30 seconds 48ml 49ml 44ml 38ml 0ml 60 seconds 70ml 68ml 71ml 66ml 5ml 90 seconds 85ml 90ml 86ml 89ml 9ml 120 seconds 100ml 100ml 100ml 100ml 32ml

As a result of the above test, as shown in Table 3, the brown potatoes coated with the brown rice powder of Examples 14 to 17 were excellent in affinity with water and wetted and sedimented immediately upon mixing with water, whereas in Comparative Example 1 It was found that the powdery mushroom powder was not wetted well and the rate of sedimentation with water was very slow.

In addition, as can be seen from the results of Test Examples 1 to 3, the battery-coated pots coated with the water-blocking material of Examples 1 to 17 of the present invention had a temporary moisture-shielding material dissolved in a short time after being settled in water, Is expanded to 100 ml or more after 90 seconds to 120 seconds have elapsed. Therefore, the temporary moisture barrier materials of the present invention can be easily removed after taking the food while improving the texture and suppleness of the cell wall, thereby preventing the expansion of the cell wall I could confirm.

<Test Example 4>

The taste-tested palatability test was carried out on ten different types of sensory testees of the non-coated and non-coated potato chips prepared in Examples 1 to 5 and Comparative Example 1, respectively, Are shown in Table 4 below.

* Purity *

5 Very good 4 good 3 usually 2 Poor One Very bad

Inspector Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 A 4 4 4 4 5 One B 5 5 5 5 5 2 C 5 5 5 5 5 2 D 4 5 4 5 4 One E 4 5 5 5 5 2 F 4 5 4 5 5 One G 5 5 5 5 5 One H 4 4 4 4 4 One I 5 5 4 5 4 One J 5 5 5 5 5 2 Average 4.5 4.8 4.5 4.8 4.7 1.4

&Lt; Test Example 5 >

The taste-and palatability test was conducted on ten different types of sensory testees of the present invention, which were coated with the water-blocking material prepared in Examples 6 to 17, and the results are shown in Tables 5 to 6 .

* Purity *

5 Very good 4 good 3 usually 2 Poor One Very bad

Inspector Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Example 13 A 4 4 4 4 4 4 4 4 B 4 5 5 5 5 4 5 5 C 4 4 5 4 4 5 5 5 D 4 4 5 4 4 4 4 4 E 5 5 4 4 5 4 5 5 F 4 5 4 5 5 5 4 4 G 5 5 5 4 5 4 5 5 H 4 5 4 4 5 4 5 4 I 4 4 4 5 4 5 5 4 J 4 5 5 4 5 4 4 4 Average 4.2 4.6 4.5 4.3 4.6 4.3 4.6 4.4

Inspector Example 14 Example 15 Example 16 Example 17 A 4 3 4 3 B 4 4 4 4 C 5 4 4 4 D 4 4 4 4 E 4 4 4 4 F 4 4 4 4 G 4 4 5 4 H 4 4 4 4 I 4 4 4 4 J 5 4 4 4 Average 4.2 3.9 4.1 3.9

As a result of the palatability test, as shown in Tables 4 to 6, the bacteriostatic food coated with xylitol, oligosaccharide, trehalose, reduced starch syrup, maltitol, brown rice powder and the like of the present invention had better taste than the uncoated batter of Comparative Example 1 It was rated excellent, and the bacterium-coated bacterium-coated food received a higher score.

The functional food fiber supplement food for improving the constipation and bowel function of the present invention is different from the conventional ones in which the powdery manganese powder itself is added by various moisture-blocking food materials such as xylitol, oligosaccharide, trehalose, reduced syrup, maltitol, The present invention relates to a method for preparing a dietary fiber of the present invention. The method comprises the steps of: preparing the dietary fiber according to claim 1; It has a great contribution to health.

In addition, the functional food fiber supplement food of the present invention is advantageous in that taste and texture are well suited to the taste of modern people by preventing the odor and taste inherent in the heart of the tea pot by using the taste and texture improving characteristics of various moisture- have.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph of a crystalline form of the batten with xylitol coated according to the present invention,

Fig. 2 is a photograph of a crystalline form of the batten which is coated with the oligosaccharide of the present invention,

FIG. 3 is a photograph of the crystalline form of the batta crassacea coated with the brown rice powder of the present invention,

4 is a photograph of a crystal of an uncoated cell wall,

FIG. 5A is a photograph showing sedimentation degree after 10 seconds after mixing the cell wall-coated with xylitol according to Example 1 of the present invention with water,

FIG. 5B is a photograph showing the settling degree after 120 seconds after the mixing of the xylanthol-coated cellophane of Example 1 of the present invention with water,

6A is a photograph showing sedimentation degree after 10 seconds after mixing the uncoated cell wall of Comparative Example 1 with water,

6B is a photograph showing the settling degree after 120 seconds after mixing the uncoated battery of Comparative Example 1 with water.

Claims (48)

delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete a) melting xylitol to prepare xylitol in a liquid phase; b) coating the potato powder with the liquid xylitol to obtain a coating; And and c) cooling the coating. The method for producing functional food fiber supplement food containing the cellophane coated with xylitol. 26. The method according to claim 25, wherein the melting temperature of the xylitol is 120 to 130 占 폚. 26. The method according to claim 25, wherein the temperature at the time of xylitol coating of the batten is 50 to 110 占 폚. delete 26. The method according to claim 25, wherein the particle size of the cell wall is 20 to 60 mesh. delete 26. The method according to claim 25, wherein 60 to 80 parts by weight of the above-described pulverized potato powder and 20 to 40 parts by weight of xylitol are used. delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete