KR100877189B1 - Process for Making Functional Foods Containing Dietary Fiber and Functional Foods Thereof - Google Patents

Abstract

In the present invention, powdered indigestible maltodextrin is added to chocolate for continuous and periodic intake of dietary fiber, and as such indigestible maltodextrin activates intestinal bifidus, bifidus is added to chocolate as a substrate by adding bifidus. Increasing the intestinal activation of blood sugar, and the increase in blood sugar that may be a concern with chocolate is controlled by the indigestible maltodextrin to ensure that its components are in harmony with each other and contains easy-to-eat dietary fiber Methods and nutraceuticals are provided.

To this end, the present invention provides a dietary fiber powder manufacturing step of preparing an indigestible maltodextrin powder as an ingestible dietary fiber; A step of preparing bifidobacteria powder as a powder for intake separate from the preparation of the dietary fiber powder; A binding step of binding the dietary fiber powder and the bifidus powder and mixing with the chocolate to form the obtained dietary fiber powder and the bifidus powder into a preferred product easily ingested; The dietary fiber powder and bifidus bacteria powder is added to the packaging step of packaging.

At this time, the dietary fiber powder is added in 6% by weight to 30% by weight relative to the total weight, the bifidus powder is made by adding 0.5% to 3% by weight relative to the total weight.

Description

Process for Making Functional Foods Containing Dietary Fiber and Functional Foods Thereof}

1 is a conceptual diagram showing a manufacturing method of the present invention.

The present invention relates to a functional food containing an indigestible maltodextrin as a dietary fiber, specifically a powdered indigestible maltodextrin is added to chocolate for continuous and periodic intake of the dietary fiber, and also such an indigestible maltodextrin. As dextrin activates intestinal bifidus, bifidus is added to chocolate as a substrate to further enhance intestinal activation of bifidus, and the increase in blood glucose that may be caused by chocolate is controlled by the indigestible maltodextrin The present invention relates to a functional food manufacturing method and a functional food containing dietary fiber that allow the ingredients to harmonize with each other.

In general, the diet occupies an important position for health in human consciousness life, because the human body ingests most of the nutrients ingested in the form of food to maintain normal homeostasis and perform normal physiological functions smoothly. .

That is, about 40 kinds of nutrients necessary for the human body are made through food, and individual food symbols affect food selection, and wrong eating is likely to cause malnutrition due to undernourishment, overnutrition and wrong nutritional information.

Preferably, five basic food groups, protein group, calcium group, mineral and vitamin group, carbohydrate group, and fat group should be ingested every day, and in particular, the dietary fiber should be sufficiently ingested, reduced salt and prevent excessive protein intake.

However, modern diets generally do not meet this, and for example, food intake is one-sided, which results in the lack of one element and the excess of one, resulting in overweight due to malnutrition and excess intake. And obesity are not only emerging as a health problem today, but they further increase the development of chronic degenerative diseases such as atherosclerosis, diabetes and hypertension.

Therefore, in relation to the potential role of the food on health and disease, various dietary supplements have been devised as a route for ingesting necessary elements.

Each of the main ingredients of the food has a unique pharmacological action, the main ingredients may overlap.

Such a combination of main raw materials generates synergy depending on which element is adopted, and the combination has a number of cases in consideration of the scattering of a large number of main raw materials.

Therefore, the main issue is what should be combined in the main components of these interspersed foods, and in particular what kind of substrate to adopt as a functional functional food to improve the ease of ingestion, the choice of supplementary supplements for intake, Under these conditions, the development of dietary supplements with specific functions is accompanied by significant difficulties.

The present invention relates to the dietary fiber required for the preferred diet discussed above and to a functional food for its sufficient intake.

The fiber is a non-nutritive polysaccharide that is not digested with digestive enzymes. However, dietary fiber changes the bowel function by increasing the amount of bowel movement and shortening the intestinal dwelling time, and preventing and treating the bowel disease and coronary disease, and the intake of dietary fiber reduces the amount of serum cholesterol It has been proven to lower blood pressure.

In addition, intake of dietary fiber not only helps prevent and treat cardiovascular diseases, but also helps chronic diseases that are likely to occur in modern life, such as diabetes, obesity, constipation and improved digestive tract function, and the incidence of several types of cancer. In recent years, as a dietary therapy in the prevention and treatment of chronic diseases has emerged as important.

This is especially related to the glycemic index (GI) of dietary fiber, Calcium Glycemic index is calculated by calculating the area of the blood sugar curve when ingesting 50g of glucose, and consumed food containing the same amount of carbohydrates When the blood sugar level curve when compared to the mean value is compared.

Low GI diet is to suppress the rapid rise in blood sugar levels, to suppress the excessive secretion of insulin, and to control by inhibiting the excessive accumulation of body fat, which is distributed to the large intestine when the intake of dietary fiber, the blood sugar level rises rapidly Prevents blood sugar from rising slowly over a relatively long period of time.

This means that, for example, when digestive maltodextrins, which are dietary fiber, are ingested with carbohydrates, the amylose, a carbohydrate degrading enzyme, is absorbed by the digestive maltodextrins and the carbohydrates (polysaccharides) are broken down into monosaccharides, causing blood glucose to rapidly break down. This is because rising is prevented.

For this reason, sufficient intake of dietary fiber occupies an important position in the above-mentioned diet, and when this is insufficient, a rapid increase in postprandial blood glucose levels leads to hypersecretion of insulin, and hyperlipidemia or body fat accumulation leads to diabetes or hypertension arteriosclerosis. It is aroused.

On the other hand, another function of the dietary fiber is the activation of bifidus bacteria to improve the intestinal environment. Bifidobacteria acts to inhibit harmful bacteria that produce antitoxins and diarrhea by inhibiting harmful bacteria and organic acids produced by them.

For this reason, immunity caused by bifidus bacteria is known to be effective in treating atopy, and bifidus bacteria are known to promote intestinal peristalsis to help improve constipation and improve intestinal immunity.

For example, clinical studies have shown that pregnant women with atopy predisposition reduce the incidence of atopy in babies born by birth, and the cause of group infant death in postpartum care centers is rotavirus. Has also been reported to reduce diarrhea, fever, diarrhea and vomiting in babies with enteritis.

Such bifidus bacteria are sufficiently distributed in the large intestine of a healthy human body, but otherwise, harmful bacteria are produced and the intestinal immunity is lowered for the reasons mentioned above. In particular, it is known that the population of bifidus bacteria decreases rapidly with age.

That is, in infants who consume breast milk, bifidus accounts for more than 90% of all bacteria. Bifidus, which decreases gradually as a child, decreases significantly in later life. Because of the increase in the number of harmful bacteria and decay substances in the intestine of the elderly because of this may cause the bad smell of the elderly, the older the need for an external supply of bifidus bacteria.

By the way, bifidus bacteria are anaerobic bacteria and can not be consumed through fermented foods such as kimchi and cheese. Although it is known that it can be consumed through yogurt, fermentation of yogurt with Bifidobacterium is not good taste, especially because it is anaerobic which is weak to oxygen, so Bifidobacterium is killed before fermenting milk. Productivity falls.

In such a situation, as a related art known in the art, as a functional food for intake of dietary fiber, for example, oligosaccharide-enriched dietary fiber drink (application No. 1019910012951) or oligosaccharide-containing glutinous rice Sikhye (Application No. 1019970046591) is known.

It provides a beverage as a functional food for the activation of electric bifidus bacteria during the work of dietary fiber, for example, the oligosaccharide-enhanced dietary fiber drink is oligosaccharide used as a nutritional source of dietary fiber and bowel bifidus bacteria to help bowel movement It is intended to provide a dietary fiber beverage that improves health by controlling biological functions by containing 4 to 7% of vegetable fiber obtained by enzymatically treating dextrin, galactomannan and guar gum, soybean oligosaccharide, galactooligosaccharide, and isomalto. It consists of a dietary beverage composition containing 3 to 7% of the oligosaccharide selected from oligosaccharides.

Processing as such a beverage has the advantage that it is possible to mass production system, easy intake.

However, these functional foods also have the disadvantage of being a beverage. As this is packaged in a single-use beverage container for ingesting the above-described dietary fiber together, continuous consumption inconvenes the consumer.

That is, by adopting a beverage as a substrate for ingesting negligible tasteless and fragrance-free dietary fiber, it is packaged into individual beverage containers for a single ingestion, the volume according to the individual purchase and a large amount of preparation There is considerable inconvenience in drinking such as the increase in weight, the inconvenience of storage and the disposal of packaging containers after ingestion.

Therefore, it is not widely used due to the unreasonable adoption of such a description, but rather is subjected to the same treatment as other carbonated drinks.

In addition, the supply of dietary fiber that activates the bifidus alone does not secure a sufficient population of bifidus bacteria that are absolutely insufficient. Therefore, it is necessary to supply from the outside as described above, it is difficult to supply such bifidus through the beverage.

Known ones are processed in powder form, but this is also inconsistent with the favorite foods, so the inconvenience of powder intake should be borne by the user, especially ingesting the bifidus of the powder while taking the drink It is more inconvenient.

As another related to the present invention, for example, a method of manufacturing Chunggukjang containing bifidus and Cheonggukjang processed foods (Application No. 1020050127849) are known.

It dries (freezes, hot air, cold air drying, etc.) provided by the production process of Cheonggukjang, thereby forming the Cheonggukjang materials as the intake size provided by the soybean itself, and coats the bifidus on the outer circumference of the Cheonggukjang soybean. At least at the same time, the powdered bifidus particles are coated together with an edible binder (chocolate) to form a bifidus coating layer to separate the Cheonggukjang substrate and bifidus from above, and at the same time blocking contact between the bifidus coating layer and the outside air on the outer periphery of the bifidus coating layer. As the soybean is to form a beverage auxiliary coating layer (chocolate) coated as an edible substance to aid the intake of the Cheonggukjang substrate.

Through this, unlike the electric beverage, it is provided as a functional food in the form of chocolate, which is easy to be always provided around the intake of the intake, and its intake is also easily provided.

However, these functional foods are difficult to secure sufficient productivity, and the components thereof are not combined with each other. In other words, the traditional method for obtaining the soybeans soybeans can not be taken, this manufacturing method is difficult to ensure sufficient productivity.

In addition, the chocolate is intended to conceal or offset the hateful odor of Cheonggukjang, for this purpose, a sufficient amount should be provided per grain of Cheonggukjang, sufficient intake of Cheonggukjang through these functional foods may cause excessive consumption of chocolate.

Of course, chocolate has a net function such as during its own pharmacological action, but its reverse function cannot be ignored.

In other words, chocolate is unexpectedly called a comprehensive nutritional product, and contains sugar, lactose carbohydrates, cacao starch, fiber, cocoa butter, fats and oils, vegetable oils, cacao oil protein, other tannins and minerals, and is easy to lack for women. Contains railroads.

In addition, chocolate contains a chemical called phenylethylamine, which is made in the brain when a person is immersed in something. Cocoa butter contains oleic acid, stearic acid, which does not increase malignant cholesterol, and antioxidants that prevent cancer and aging. It contains.

However, there is a beneficial component to the human body in chocolate, but there is not a sufficient amount to expect a great effect, rather, excessive consumption of chocolate is likely to cause obesity and adult diseases by excessive intake of sugar and the like contained therein.

In addition, the bifidus added to Cheonggukjang is to supplement the functions that Cheonggukjang can not provide, it is simply listed in Cheonggukjang, and it is difficult for Cheonggukjang to activate Bifidus bacteria or Bifidus bacteria to improve the functions of Cheonggukjang. However, it is difficult to expect synergies combined with each other.

After all, as mentioned above, the main ingredients of foods have their own unique pharmacological action, and what is important is the combination of the ingredients in these scattered foods, and which descriptions are adopted to ensure ease of consumption. However, from the above-mentioned conventional ones, it is difficult to provide a suitable food as a favorite food, or even if provided as a food of food, it is difficult to combine or harmonize the major ingredients with each other, and to secure sufficient productivity.

Accordingly, the present invention has been made to improve the above problems, powdered indigestible maltodextrin is added to chocolate for continuous and periodic intake of dietary fiber, and also this indigestible maltodextrin activates intestinal bifidus Accordingly, by adding bifidus to the chocolate as the base material, the intestinal activation of bifidus is further improved, and the increase in blood sugar which may be caused by chocolate is controlled by the indigestible maltodextrin so that the components are harmonized with each other. And the purpose is to provide a functional food manufacturing method and functional food containing dietary fiber easy to ingest.

Hereinafter, the most preferred embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Other objects, features, including the effect, the effect of this invention will become more apparent from the description of the preferred embodiment.

For reference, the embodiments disclosed herein are presented by selecting the most preferred examples to help those skilled in the art from understanding various embodiments, and the technical spirit of the present invention is not necessarily limited or limited by the embodiments. Various changes and modifications can be made without departing from the spirit of the invention, and other equivalent embodiments are possible.

Exemplary drawings Figure 1 is a conceptual diagram showing a method for producing a dietary fiber added functional food according to the present invention, the present invention comprises a dietary fiber powder manufacturing step of producing an indigestible maltodextrin powder as ingestible dietary fiber;

A step of preparing bifidobacteria powder as a powder for intake separate from the preparation of the dietary fiber powder;

A binding step of binding the dietary fiber powder and the bifidus bacteria powder to form the functional food easily ingesting the obtained dietary fiber powder and the bifidus powder while binding the dietary fiber powder and the bifidus powder; and ;

It is a functional food manufacturing method containing a dietary fiber consisting of a packaging step of packaging the dietary fiber powder and bifidus powder added chocolate.

Here, the binding step serves to add a chocolate decomposition inhibitor that inhibits the monosaccharide decomposition of the chocolate ingested by the dietary fiber.

In addition, the mixing of the dietary fiber powder and bifidus bacteria in the binding step also serves to add dietary fiber as the bifidus bacteria active material for propagating the ingested bifidus bacteria.

On the other hand, the binding step is more specifically, by mixing the dietary fiber powder in the chocolate paste (Paste) to form a substrate as a support structure for holding the population of the powder and sprinkled by adsorbing bifidus powder on the surface of the substrate, It characterized in that the solidified by coating the chocolate on the surface adsorbed bifidus bacteria.
Here, the substrate means a support structure for retaining the powdered or granular powdery or non-Fidder bacteria populations which are not sticky and are not fused together.

And, the base material is preferably formed as a grain for the intake of the recommended daily dietary fiber powder and bifidus bacteria mixed by the chocolate.

In addition, the chocolate coating on the surface of the substrate is characterized by being coated with degreasing chocolate and shellaced or polished.

Provided is a functional food containing a dietary fiber prepared by such a manufacturing method, the functional food to which the dietary fiber of the present invention is added, particularly to provide an ingestible dietary fiber powder and bifidus bacteria activated by the ingested dietary fiber. As a substrate for ingesting the bifidus powder, the dietary fiber powder and the bifidus bacteria together, the dietary fiber powder and the bifidus bacteria are mixed to be ingested in a solid form, and the dietary fiber is made of a chocolate in which the intake of monosaccharides is suppressed. It features.

At this time, the dietary fiber powder is characterized in that added to 6% by weight to 30% by weight based on the total weight.

On the other hand, the bifidus powder is characterized in that added to 0.5% to 3% by weight based on the total weight.

As described above, the present invention provides the dietary fiber powder and the bifidus fungus powder, which are beneficial to the human body, are easily contained and easily ingested in chocolate by its flavor and taste, so that the ingestion is performed as a snack or a favorite food, and the dietary Provided is a functional food manufacturing method containing a dietary fiber that improves the disadvantages of ultra-collet intake by the fiber and the functional food produced thereby.

The present invention for this purpose is largely divided into dietary fiber powder production step and bifidus bacteria production step and their binding step and packaging step.

As described above, the dietary fiber is a non-nutritive polysaccharide, which is not digested with digestive enzymes, but is related to glycemic index (GI) to help prevent and treat cardiovascular diseases as well as diabetes and obesity. It is important as a dietary therapy in the prevention and treatment of chronic diseases such as relieving, reducing constipation and improving digestive tract function.

On the other hand, another function of the dietary fiber is the activation of bifidobacteria, which improves the intestinal environment. As described above, bifidobacteria inhibits harmful bacteria from the antibiotics and organic acids that it produces toxins and induces diarrhea. It acts to suppress harmful bacteria.

When these dietary fibers and bifidus bacteria are combined together, the intestinal environment is greatly improved, and even with the addition of trace amounts of bifidus bacteria, they can be actively propagated by the dietary fibers.

The dietary fiber and bifidus bacteria are prepared as a powder in an easy form to ingest. And it is mixed with chocolate as a binding base to add taste and aroma in order to supply negligible tasteless and fragrance-free dietary fiber powder and bifidus bacteria powder in an easy-to-eat form.

At this time, the dietary fiber, according to its unique function of reducing GI, as described above, interferes with the body absorption of carbohydrate and sugar contained in chocolate to improve the dysfunction caused by chocolate.

More specifically, the dietary fiber powder manufacturing step may be, for example, disperse a predetermined amount (500-1000 ppm) of the dilute acid diluted in starch (potato) and mix it uniformly, and then pre-dry it to a moisture content of about 3% using a dryer. Perform.

At this time, since the content of the indigestible component is generally proportional to the heating time, heating is performed at 150 to 200 ° C. until it contains a predetermined indigestible component.

The intermediate product obtained here is dissolved in water to adjust pH, and then viscosity adjustment is performed for ease of purification process. Viscosity adjustment is carried out via hydrolysis according to α-amylase.

Next, the activated carbon is added, followed by decolorization filtration, followed by desalting, decolorization, and deodorization depending on the ion exchange resin. And concentrated to obtain a fire-extinguishing maltodextrin powder as a dietary fiber through spray drying.

On the other hand, the bifidobacteria powder manufacturing step is performed separately from the dietary fiber powder. Bifidus bacteria powder is produced in the form of lyophilized powder (or granules) by an anaerobic culture system, which, as described above, is susceptible to oxygen It is because it is difficult to expect proper taste and flavor by acetic acid production.

Bifidobacteria processed foods (freeze-dried powders), which have improved intestinal delivery and improved intestinal sequestration, are already common and have been performed, and thus detailed descriptions are omitted.

Next, the binding step is a preference food processing step as a functional food easy to ingest the obtained dietary fiber powder and bifidus powder. The chocolate as a favorite food is, firstly, a support structure for retaining a substrate binding the dietary fiber powder and the bifidus powder, that is, a cluster of powders, thereby providing a daily recommended amount of the dietary fiber powder and bifidus powder as the solidified chocolate. Can be.

This is because the chocolate is separated into grains and provided in a packed container, the molding is free, and the beverage can be easily stored at room temperature and a long shelf life can be secured.

Here, the dietary fiber can be experimentally based on the minimum amount of the recommended daily dose, but RDI (day intake allowance) is not limited and is classified as A1 in the stability evaluation of WHO.

As such daily intake is not limited, sufficient intake of dietary fiber may cause excessive ingestion of chocolate, but the mixed fiber may interfere with the body's absorption of the sugars provided by the chocolate.

Therefore, the mixing with the chocolate to bind the dietary fiber powder in the binding step, conversely, the addition of dietary fiber powder to chocolate is a chocolate decomposition inhibitor addition step of inhibiting the monosaccharide decomposition of the ingested chocolate by the dietary fiber.

Specifically, the chocolate base is made of a mixture of organic sugar, cocoa butter, vegetable oil, and whole milk powder, and the chocolate in the paste state containing cocoa butter has a high viscosity, which is sufficient to adsorb bifidus powder. It has it.

Accordingly, as described above, the dietary fiber and the chocolate are mixed to form a chocolate substrate as the first base material in the form of grains, and the bifidus bacteria are sprinkled on the surface of the chocolate base material to adsorb the bifidus bacteria.

Next, the chocolate is again coated as a finishing material and the outside is finished by shellac or polishing, which exposes the dietary fiber powder and the bifidus powder to the outside of the chocolate grain, thereby removing the substrate from the powder by friction. To prevent this.

In this case, the chocolate coated as the finishing material may be a heat-treated chocolate. Heat-resistant chocolate refers to defatted or low fat chocolate.

The temperature fragility of the chocolate is due to the fat contained in the chocolate, the chocolate crystallinity of the structural properties (Crystallinity) is dependent on the content of the fat contained, the higher the fat content, the more the crystallinity is lost as the temperature rises easily This is because it has a property of melting.

The chocolate is prepared by adding milk fat as its fat or oil component, which is to further improve the taste of the chocolate and to exhibit a soft taste.

By the way, chocolate is particularly vulnerable to temperature in the distribution process, especially when it is separated into grains and packed in packed containers.

For example, when the chocolate melts in the summer when the temperature is high, melted and spilled chocolate sticks to each other, which impairs the storage state that must be retained in a grain state, thereby degrading the commerciality.

In order to prevent this, refrigerated transportation and refrigerated display are not desirable in terms of logistics of the product, and the chocolate coated as the finishing material is preferable to improve the heat resistance by reducing the content of fat.

The chocolate as the functional food prepared by the present invention is preferably formed so that the dietary fiber powder contains 6% to 30% by weight based on the total weight thereof. On the other hand, the bifidus powder is activated by the dietary fiber. Only a small amount is added.

Bifidobacteria powder is expected to be sufficiently multiplied by the dietary fiber even if only 0.5 to 3% by weight based on the total weight is added.

As described above, according to the present invention, since the first dietary fiber and bifidus are provided as a functional food in harmony with chocolate, which is a favorite food, there is an effect that the preparation is simple and easy to consume around the intake.

Second, since the dietary fiber and bifidus are provided together, there is an effect of being activated by the dietary fiber even with a small amount of bifidus.

Third, since the dietary fiber prevents the ingestion of saccharides in the intake of chocolate according to the sufficient intake of the chocolate to prevent the damage caused by excessive intake of chocolate, even if chocolate is used as a substrate for providing dietary fiber and bifidus It works.

Fourth, the production of the dietary fiber powder and the production of bifidus powder and the production of chocolate are independent of each other, and the binding step of the manufactured elements is simple, mass production is possible, and sufficient productivity is secured.

Claims (9)

A dietary fiber powder manufacturing step of preparing an ingestible dietary fiber powder; A step of preparing bifidobacteria powder as a powder for intake separate from the preparation of the dietary fiber powder; The dietary fiber powder is mixed with the chocolate paste to form a substrate as a support structure for retaining the population of powder, and the bifidus powder is sprayed and adsorbed on the surface of the substrate, and the chocolate is coated on the surface where the bifidus bacteria are adsorbed. A binding step of solidifying; Method for producing a functional food containing a dietary fiber comprising a packaging step of packaging the dietary fiber powder and the bifidus powder added chocolate. The method of claim 1, wherein the dietary fiber powder in the manufacturing step of the dietary fiber powder is a functional food manufacturing method containing a dietary fiber, characterized in that the digestible maltodextrin powder. (delete). (delete). (delete). (delete). (delete). (delete). (delete).

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