TWI441600B - 具有治療高血脂症、高血糖症及改善腸胃道機能的寡醣燕麥飲品及其三酵微分解製造方法 - Google Patents
具有治療高血脂症、高血糖症及改善腸胃道機能的寡醣燕麥飲品及其三酵微分解製造方法 Download PDFInfo
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- oatmeal
- oat
- micronized
- hyperglycemia
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Description
本發明係關於一種可治療高血脂症、高血糖症及改善腸胃道機能的寡醣燕麥飲品及其三酵微分解製法。
長久以來,燕麥早已是大眾熟悉的健康穀物,燕麥除了富含蛋白質、胺基酸、必需脂肪酸、維生素B群及鐵、鋅、鎂等礦物質外,更含有豐富的水溶性及非水溶性膳食纖維,特別是β-聚葡萄糖(β-glucan)。多年來醫學、營養學界已有多項研究結果顯示,燕麥β-聚葡萄糖對於心血管疾病、糖尿病、高血壓、便秘等具有預防與改善效果。因此,燕麥的營養成分被研究應用於各類食品添加。
例如,美國專利第4,996,063號中揭露一種利用α-澱粉水解酶來水解燕麥以製備水溶性膳食纖維的方法,該方法製得粉狀膳食纖維做為食品添加物,可作為脂肪替代物。
美國專利第5,686,123號揭露一種均質且穩定之穀類懸濁液及其製法,該方法係將燕麥片粉碎研磨至粒徑0.8~1mm,隨後以50~53℃溫水攪拌溶解為燕麥漿,並於第一階段以β-澱粉水解酶水解至黏度介於3~0.1Pas,第二階段再以α-澱粉水解酶水解至黏度小於0.5Pas,最後以137~138℃,3~4秒高溫滅菌,得到均質且穩定的燕麥懸濁液。
美國專利第6,451,369號揭露一種非乳製品之即飲牛奶替代物及其相關產品,其所揭露之方法係利用濕式研磨製備預糊化燕麥漿(固形物佔10~15%(w/w)),隨後加入α-澱粉水解酶及β-澱粉水解酶同一時間進行酵素水解1~2小時,產生具有大量的麥芽糖(maltose)及β-聚葡萄糖之燕麥懸濁液。
美國專利第6,685,974號揭露一種以燕麥為主之機能性糖漿的製備方法,該方法係將粒徑100mesh(相當於150μm)以下之燕麥粉溶解於水中成稠狀漿液,隨後添加α-澱粉水解酶進行酵素處理(68℃,2.5小時),接著再添加澱粉糖化酶(glucoamylase)進行酵素處理,使漿液轉化變成機能性燕麥糖漿,但所得產物不具有任何穀物風味。
又如,中國專利第1566161號中揭露一種燕麥β-葡聚糖的製備方法,其係將燕麥製備成燕麥麩,滅酶;在45~65℃條件下,加水攪拌,調整pH為9~11;分離後收集濾液,加入α-澱粉酶處理,70~90℃保持1~2小時;冷卻至10~30℃,調整pH為4.5~5.0,攪拌後靜置,沉澱蛋白質;離心得到上清液,超濾濃縮,在濃縮液中加入異丙醇,得到β-葡聚糖膠狀沉澱;離心β-葡聚糖膠狀沉澱,真空乾燥,得到β-葡聚糖產品。
又如,中國專利第1966531號揭露一種燕麥β-葡聚糖的製備方法,其係以燕麥麩為原料,經粉碎、微波輔助提取、加澱粉酶和糖化酶處理、等電點沉澱、離心分離、上清液濃縮、乙醇沉澱、離心分離收集沉澱、加水復溶、β-葡聚糖酶水解、噴霧乾燥過程後得到了具有顯著促進腸道和糞便雙歧桿菌、乳酸桿菌增殖作用的高效益生元燕麥β-葡聚糖產品。
先前技術中所揭露之水溶性膳食纖維製備方法,雖可獲得高產率的燕麥β-聚葡萄糖,但其製程步驟繁瑣且酵素處理時間長,以致生產成本較高。又,部分先前技術製法所得產品已喪失燕麥天然香味,無法提供人們食用天然燕麥的風味感受。
此外,除了燕麥β-聚葡萄糖之外,異麥芽寡醣已知可以降低腸道pH值及促進腸道蠕動,抑制有害菌的增生,並減少有害菌代謝所產生的有毒廢物,具有維持體內環保,活化人體機能之功效。惟,先前技術中所提出之製備方法尚無法獲得同時富含β-聚葡萄糖及異麥芽寡醣等成分的燕麥飲品。
據此,本發明提出一種結合微細化研磨技術及酵素水解技術之製造方法,先將燕麥片研磨處理得到微細化燕麥粉,再經α-澱粉水解酶、β-澱粉水解酶及轉葡萄糖苷酶進行二階段酵素處理,從而得到液態均勻、穩定性佳且富含β-聚葡萄糖及異麥芽寡醣等機能性成分的新穎燕麥飲品。
本發明之一目的為提供一種可治療高血脂症、高血糖症及改善腸胃道機能的寡醣燕麥飲品之三酵微分解製造方法,其包括以下之步驟:
(1) 以燕麥片為原料,經過研磨處理使燕麥片形成平均粒徑小於約100μm之微細化燕麥粉,並使其溶解於水中形成燕麥漿;
(2) 將燕麥漿進行酵素處理:先加入β-澱粉水解酶(β-amylase)進行第一階段酵素反應,當燕麥水解液黏度約1至0.1PaS時,再加α-澱粉水解酶(α-amylase)及轉葡萄糖苷酶(transglucosidase)進行第二階段酵素反應,直至燕麥水解液黏度約0.1至0.01Pas;
(3) 將前述步驟(2)所得之燕麥水解液加熱滅酶,隨後降溫;及
(4) 將前述步驟(3)之燕麥水解液,以UHT超高溫瞬間滅菌,經此步驟可得到具有穩定天然風味之燕麥飲品。
本發明之又一目的為提供一種由此製得之微細化寡糖燕麥飲品,其包含約0.2~0.5%(w/w)之β-聚葡萄糖及約1~3%(w/w)之異麥芽寡醣,且所含之燕麥顆粒具有約50μm以下之平均粒徑。
本發明方法的步驟(1)在於以燕麥片為原料,經過研磨處理使燕麥片形成平均粒徑小於約100μm,較佳小於約75μm之微細化燕麥粉,並使其溶解於水中形成燕麥漿。
根據本發明之一實施態樣,燕麥片係藉由乾式球磨機研磨成平均粒徑小於約100μm,較佳小於約75μm之微細化燕麥粉,隨後使所得微細化燕麥粉攪拌溶解於較佳約30℃至約60℃,更佳約50℃至約55℃之水中形成燕麥漿。較佳地,燕麥漿中微細化燕麥粉與水之重量比例約為1:3至1:15,相當於約6% w/w至約25% w/w之乾固體含量。
根據本發明之另一實施態樣,燕麥片亦可直接藉由濕式球磨機研磨成具有平均粒徑小於約100μm,較佳小於約75μm之微細化燕麥粉之漿體,隨後視需要加水使得漿體中微細化燕麥粉與水之重量比例約為1:3至1:15,相當於約6% w/w至約25% w/w之乾固體含量。相同地,可藉由直接以加熱過的水研磨或藉由後續加熱處理,使所得燕麥漿較佳具有約30℃至約60℃,更佳50℃至約55℃之溫度,以幫助微細化燕麥粉溶解於水中達到所欲之萃取程度。
合適地,所得燕麥漿具有至少約為5,較佳約為5至8的pH值。此外,如此技術領域中具有通常知識者所理解,不論是乾式研磨操作或濕式研磨操作,使用去離子水可獲致特別優異之效果。另一方面,為便於研磨操作,亦可直接使用市售預糊化燕麥片作為原料。
本發明方法的步驟(2)在於將的步驟(1)所得之燕麥漿進行二階段之酵素處理:先加入β-澱粉水解酶進行第一階段酵素反應,當燕麥水解液黏度為約1至0.1Pas,較佳小於約0.3Pas時,再加α-澱粉水解酶及轉葡萄糖苷酶進行第二階段酵素反應,直至燕麥水解液黏度為約0.1至0.01Pas,較佳小於約0.05Pas。
如此技術領域中具有通常知識者所理解,酵素處理期間所加入之酵素量、操作溫度及操作時間係受到諸多因素的影響,例如,所使用的原物料、添加的酵素及終產物黏度等。技術領域中具有通常知識者可依據所欲得到之產物黏度來最佳化酵素處理之操作條件。
根據本發明之一實施態樣,第一階段酵素反應中β-澱粉水解酶之添加量約為0.1至1.0%(w/w),較佳約為0.2至0.5%(w/w),且在約40℃至70℃,較佳約50至65℃之溫度下操作。第二階段酵素反應中α-澱粉水解酶及轉葡萄糖苷酶之添加量分別約為0.1至1.0%(w/w),較佳約為0.2至0.5%(w/w),且在約40至70℃,較佳約50至65℃之溫度下操作。完成全部兩階段酵素處理約需0.5至3小時,較佳約需1至1.5小時。
完成上述兩階段酵素處理後,接著將所得之燕麥水解液加熱滅酶,隨後降溫。根據本發明之一實施態樣,滅酶處理較佳係在約85至95℃,較佳約90℃,之溫度下進行約3~5分鐘,較佳約3分鐘,隨後降溫至約50至70℃。
最後,本發明方法之步驟(4)在於將滅酶後之產物,以UHT超高溫瞬間滅菌(約130至140℃;10~60秒),從而得到微細化燕麥飲品。視需要,可進一步運用無菌冷充填技術(aseptic cool filling system)包裝所得終產物。此外,根據本發明之另一實施態樣,所製得之微細化燕麥飲品可進一步經受脫水乾燥處理(例如,噴霧乾燥機),以產生提供穩定之優點及運輸上經濟的穩定之燕麥飲品粉末,該粉末在飲用前需要以水恢復。
本發明方法具有如下之特點:
(1)提供一種全穀即飲品,免去穀物麥片沖泡的程序,具方便新穎性。
(2)使用α-澱粉水解酶、β-澱粉水解酶及轉葡萄糖苷酶分階段酵素反應,於最佳生產條件下,僅需費時約1~1.5小時,大幅縮短製程時間及人力成本。
(3)結合無菌冷充填技術,延長產品於常溫儲存期限達9個月。
除了上述製程上之優點外,根據本發明方法製得之微細化燕麥飲品所含之燕麥顆粒由於具有約50μm以下,較佳30μm以下之平均粒徑,故可省略過濾加工步驟,直接充填於包裝容器,完整保留全穀營養。另一方面,本發明方法之酵素處理過程除了β-聚葡萄糖外,可同時產生異麥芽寡醣產物,其含量為穀物麥片的3倍以上。
根據本發明方法製得之微細化燕麥飲品富含β-聚葡萄糖及異麥芽寡醣,其包含約0.2~0.5% w/w,較佳約0.35~0.45% w/w,之β-聚葡萄糖及約1~3% w/w,較佳約1.5~2.5% w/w,之異麥芽寡醣。因此,經人體實驗證實,本發明所提供之微細化燕麥飲品不僅有助於降低血中總膽固醇、低密度脂蛋白膽固醇、三酸甘油酯,並可降低空腹血糖值,具有改善代謝症候群(metabolic syndrome)之保健功效。從而,本發明所提供之微細化燕麥飲品具有預防與治療高血脂症、高血糖症等生活習慣病及改善腸胃道機能的潛力。
此外,本發明所提供之微細化燕麥飲品不僅保有燕麥天然風味,且具備類似牛奶口感,可用於替代牛奶成分,特別適合乳糖不耐症患者;亦可用於製造冰淇淋、燕麥粥、優酪乳、奶昔、保健飲料或點心食品之基底或添加紅豆、蜂蜜等成分做為調味穀類飲品。
以下實施例係用於對本發明作進一步說明,唯非用以限制本發明之範圍。任何此技術技藝中具有通常知識者可輕易達成之修飾及改變均包括於本案說明書揭示內容及所附申請專利範圍之範圍內。
(a)以燕麥片為原料,經過乾式球磨機粉碎處理得到微細化燕麥粉(平均粒徑約75μm)。
(b)燕麥粉加水溶解(10~20% w/w;pH 5~8),加熱攪拌10~15分鐘(溫度50~60℃),製成燕麥漿。
(c)將燕麥漿進行酵素處理:先加入0.2~0.5%(w/w)之β-澱粉水解酶進行酵素反應(溫度50~65℃),當燕麥水解液黏度小於約0.3Pas時,再加入0.2~0.5%(w/w)α-澱粉水解酶及轉葡萄糖苷酶進行酵素反應(溫度50~65℃),直至燕麥水解液黏度小於約0.05Pas,完成全部酵素處理約需1~1.5小時。
(d)前述步驟(c)之燕麥水解液,加熱滅酶3分鐘(溫度90℃),隨後降溫至50~70℃。
(e)前述步驟(d)之燕麥水解液,經過UHT超高溫瞬間滅菌(溫度140℃,30秒)及無菌冷充填技術流程後,得到富含β-聚葡萄糖(約0.4% w/w)及異麥芽寡醣(約2.0% w/w)之燕麥飲品。
(f)前述步驟(e)之燕麥飲品,其平均粒徑約30μm以下。
依據行政院衛生署公告「健康食品之調節血脂功能評估方法」進行人體實驗,實驗前先針對志願者抽血檢驗血液生化值,篩選血脂質位於邊緣危險值以上者(總膽固醇大於200mg/dL、三酸甘油酯大於200mg/dL、或低密度脂蛋白膽固醇大於130mg/dL),共23人。實驗期為期六週,受試者每日飲用本發明之燕麥奶產品680毫升,並規定在實驗期間內不得服用降血脂相關藥物或補充品,於實驗開始前、實驗第三週與實驗第六週結束後各抽一次靜脈血液,分析血脂值、空腹血糖值,並以統計軟體進行數據分析,結果如表1所示。
受試者在食用本發明之燕麥奶產品三週後,血清TC濃度從215.8±36.6mg/dL顯著降低至199.0±26.8mg/dL(-7.8%;p小於0.05);而六週後血清TC濃度為200.7±31.3mg/dL,仍較實驗前顯著降低(p小於0.05)。
受試者在食用本發明之燕麥奶產品三週後,血清TG濃度從148.6±113.2mg/dL顯著降低至110.0±70.4mg/dL(-26%;p小於0.05);而六週後血清TG濃度為115.5±75.1mg/dL,仍較實驗前顯著降低(p小於0.05)。
受試者在食用本發明之燕麥奶產品三週後,血清LDL-C濃度從142.8±25.7mg/dL顯著降低至128.0±24.1mg/Dl(-10.4%;p小於0.05);而六週後血清LDL-C濃度為131.6±26.8mg/dL,仍較實驗前顯著降低(p小於0.05)。
受試者在食用本發明之燕麥奶產品三週後,血清HDL-C濃度從49.4±15.6mg/dL顯著降低至46.4±14.4mg/dL(p小於0.05);而六週後血清HDL-C濃度為47.6±13.4mg/dL,相較於第三週有回升的情形,且與實驗前相較無統計差異(p大於0.05)。
受試者在食用本發明之燕麥奶產品三週後,空腹血糖濃度從110.2±20.8mg/dL顯著降低至104.2±18.4mg/dL(p小於0.05);而六週後空腹血糖濃度為104.1±14.9mg/dL,仍較實驗前顯著降低(p小於0.05)。
1
Data are expressed as means±SD(n=23).
2
TC:總膽固醇、TG:三酸甘油酯、LDL-C:低密度脂蛋白膽固醇、HDL-C:高密度脂蛋白膽固醇、Glucose:空腹血糖。
3
週數;0表示實驗期開始、3表示實驗期第三週、6表示實驗期第六週。
*與第0週比較表示有統計差異(p
<0.05)。
利用本發明所生產的微細化液態燕麥飲品,風味香醇,口感滑順與牛奶類似,不僅改變了傳統穀物麥片的食用方式,而且大幅提高了燕麥加工產品的營養價值。根據前述之實驗結果證實,有助於降低血中總膽固醇、低密度脂蛋白膽固醇、三酸甘油酯,並可降低空腹血糖值,具有改善代謝症候群之保健功效。同時其含有高含量之異麥芽寡醣,根據許多臨床實驗文獻證實,具有幫助維持消化道機能,改善腸內菌叢生態,促進排便順暢等多元保健功效。
雖然本發明已以較佳實施例揭露如上,然其並非用以限定本發明,任何熟習此技藝者,在不脫離本發明之精神與範圍內,當可作些許之更動與潤飾,因此本發明之保護範圍當視後附之申請專利範圍所界定者為準。
圖1為本發明實施態樣之製造流程簡圖。
(無元件符號說明)
Claims (19)
- 一種可治療高血脂症、高血糖症及改善腸胃道機能之寡醣燕麥飲品的製造方法,其包括以下之步驟:(1)以燕麥片為原料,經過研磨處理使燕麥片形成平均粒徑小於約100μm之微細化燕麥粉,並使其溶解於水中形成燕麥漿;(2)將燕麥漿進行酵素處理:先加入β-澱粉水解酶(β-amylase)進行第一階段酵素反應,當燕麥水解液黏度為約0.3至約0.1Pas時,再加α-澱粉水解酶(α-amylase)及轉葡萄糖苷酶(transglucosidase)進行第二階段酵素反應,直至燕麥水解液黏度為約0.05至約0.01Pas;(3)將前述步驟(2)所得之燕麥水解液加熱滅酶,隨後降溫;及(4)將前述步驟(3)之燕麥水解液,以UHT超高溫瞬間滅菌,獲得具有穩定天然風味之寡醣燕麥飲品。
- 如請求項1之方法,其中步驟(1)係藉由乾式研磨將燕麥片研磨成平均粒徑小於約75μm之微細化燕麥粉,隨後使所得微細化燕麥粉攪拌溶解於水中形成燕麥漿,其中燕麥漿中微細化燕麥粉與水之重量比例約為1:3至1:15,相當於6~25% w/w之乾固體含量。
- 如請求項1之方法,步驟(1)係藉由濕式研磨將燕麥片研磨成具有平均粒徑小於約75μm之微細化燕麥粉之漿體,隨後視需要加水使得漿體中微細化燕麥粉與水之重 量比例約為1:3至1:15,相當於6~25% w/w之乾固體含量。
- 如請求項1至3中任一項之方法,其中步驟(1)中係使用去離子水,且所得燕麥漿具有約50℃至約60℃之溫度。
- 如請求項1至3中任一項之方法,其中步驟(1)所得燕麥漿具有至少約為5至8之pH值。
- 如請求項1至3中任一項之方法,其中步驟(2)中α-澱粉水解酶、β-澱粉水解酶及轉葡萄糖苷酶之添加量各約為0.1至1.0%(w/w),且酵素處理之操作溫度為約40℃至約70℃。
- 如請求項6之方法,其中步驟(2)中α-澱粉水解酶、β-澱粉水解酶及轉葡萄糖苷酶之添加量各約為0.2至0.5%(w/w),且酵素處理之操作溫度為約50℃至約65℃。
- 如請求項1至3中任一項之方法,其進一步包含以無菌冷充填技術包裝步驟(4)所得之微細化燕麥飲品。
- 如請求項1至3中任一項之方法,其進一步包含以脫水乾燥技術將步驟(4)所得之微細化燕麥飲品製成微細化燕麥粉末。
- 一種可治療高血脂症、高血糖症及改善腸道功能之微細化燕麥飲品,其係根據請求項1至8中任一項之方法所製得。
- 一種微細化燕麥飲品,其包含約0.2至約0.5%(w/w)之β-聚葡萄糖及約1至約3%(w/w)之異麥芽寡醣,且所含之燕麥顆粒具有約50μm以下之平均粒徑。
- 如請求項11之微細化燕麥飲品,所含之燕麥顆粒具有約30μm以下之平均粒徑。
- 如請求項11或12之微細化燕麥飲品,其可治療高血脂症、高血糖症及改善腸道功能。
- 一種如請求項10至13中任一項之微細化燕麥飲品作為牛奶替代成分之用途。
- 一種如請求項10至13中任一項之微細化燕麥飲品作為製造冰淇淋、燕麥粥、優酪乳、奶昔、保健飲料、調味穀類飲品或點心食品之基底之用途。
- 一種可治療高血脂症、高血糖症及改善腸道功能之微細化燕麥粉末,其係根據請求項9之方法所製得。
- 一種可治療高血脂症、高血糖症及改善腸道功能之微細化燕麥粉末,其係藉由將根據請求項11之微細化燕麥飲品脫水乾燥所製得。
- 一種如請求項16或17之微細化燕麥粉末作為牛奶替代成分之用途。
- 一種如請求項16或17之微細化燕麥粉末作為製造冰淇淋、燕麥粥、優酪乳、奶昔、保健飲料、調味穀類飲品或點心食品之基底之用途。
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US12/851,956 US8337880B2 (en) | 2009-08-10 | 2010-08-06 | Oligo-saccharide enhanced oat-based drink for treating hyperlipidaemia and hyperglycemia and improving gastrointestinal function and process for preparing the same by tri-enzyme hydrolysis and micro-particle milling |
US13/454,367 US8333986B2 (en) | 2009-08-10 | 2012-04-24 | Oligo-saccharide enhanced oat-based drink for treating hyperlipidaemia and hyperglycemia and improving gastrointestinal function and process for preparing the same by tri-enzyme hydrolysis and micro-particle milling |
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