TWI505783B - A method for preparing insoluble dietary fiber - Google Patents
A method for preparing insoluble dietary fiber Download PDFInfo
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本發明係為一種製造不可溶膳食纖維的方法,尤其是一種使用去殼麥芽粉製造不可溶膳食纖維的方法。The present invention is a method of making insoluble dietary fiber, and more particularly a method of making insoluble dietary fiber using a shelled malt powder.
膳食纖維(Dietary fiber)為存在於植物細胞壁及細胞間質內,無法被人體消化酵素所分解的物質,其成分亦為碳水化合物,但由於鍵結的方式不同,因此人體不能消化吸收轉換為能量,但於人體上仍有其重要的功能。膳食纖維可分成不可溶膳食纖維(Insoluble dietary fiber,IDF)與可溶膳食纖維(Soluble dietary fiber,SDF)兩種:不可溶膳食纖維不溶於水或一般溶劑,但具有吸水膨脹的能力,包含由葡萄糖聚合而成的纖維素、含多醣醛酸的半纖維素、木質素;可溶膳食纖維則可於水中被分解,包含植物膠、果膠、黏質。膳食纖維的攝取對於生理維持與疾病控制有廣泛且重要的影響。膳食纖維具有含水的特性,可稀釋腸內所產生的一些致癌物質的毒性,並能附著殘渣廢物,促進腸道蠕動,使體內產生的廢物能迅速排出體外,縮短其與腸道接觸的時間;或者刺激腸道黏液的分泌,黏液在大腸之中,也可以提供一種緩充作用,可保護腸壁細胞避免有害物質的侵入,保護細胞。膳食纖維還能與膽酸鹽結合排出體外,增加膽固醇的分解,進而降低血中膽固醇的濃度。食物中富含膳食纖維,不僅可讓其在口腔中 咀嚼的時間變長,更可使其停留在胃部時間增長,體積增加,緩慢胃排空的時間,令人易產生飽足感;或者延遲醣類的吸收,減緩血糖上升的速度,節約胰島素分泌,而有助於控制及預防糖尿病。Dietary fiber is a substance that exists in plant cell walls and interstitial cells and cannot be decomposed by human digestive enzymes. Its constituents are also carbohydrates. However, due to the different ways of bonding, the human body cannot digest and absorb energy. However, it still has important functions on the human body. Dietary fiber can be divided into two types: Insoluble dietary fiber (IDF) and Soluble dietary fiber (SDF): Insoluble dietary fiber is insoluble in water or common solvent, but has the ability to absorb water and expand, including Cellulose formed by the polymerization of glucose, hemicellulose containing polysaccharide aldehyde acid, and lignin; soluble dietary fiber can be decomposed in water, including vegetable gum, pectin, and clay. Dietary fiber intake has a broad and important impact on physiological maintenance and disease control. Dietary fiber has the characteristics of water, can dilute the toxicity of some carcinogens produced in the intestine, and can attach residual waste, promote intestinal peristalsis, so that the waste generated in the body can be quickly excreted, shortening the time of contact with the intestine; Or stimulate the secretion of intestinal mucus, mucus in the large intestine, can also provide a slow-filling effect, can protect the intestinal wall cells to avoid the invasion of harmful substances, protect cells. Dietary fiber can also be excreted in combination with bile salts to increase the breakdown of cholesterol, thereby lowering the concentration of cholesterol in the blood. Food is rich in dietary fiber, not only in the mouth Chewing time becomes longer, it can make it stay in the stomach for a long time, increase in volume, slow gastric emptying time, it is easy to produce satiety; or delay the absorption of sugar, slow down the rate of blood sugar rise, save insulin Secretion helps to control and prevent diabetes.
有鑑於各種植物性原料中所含膳食纖維對於維持人體健康的重要性,然而目前農作殘餘物例如:麥麩、碎米、蘋果皮、鳳梨心、竹筍、木蒜桔桿、豆渣、玉米皮、甘藷渣等,僅少部分作為飼料添加物,絕大部分均被做成堆肥或直接丟棄,故若能適當地將膳食纖維提取並添加於食品中,除可增加國人膳食纖維的攝取量外,亦可有效地減少廢棄物的產生。In view of the importance of dietary fiber contained in various plant materials for maintaining human health, current crop residues such as wheat bran, broken rice, apple peel, pineapple heart, bamboo shoots, wood garlic stems, bean dregs, corn husks, Sweet potato residue, etc., only a small part of it is used as feed additive. Most of it is made into compost or discarded directly. Therefore, if the dietary fiber can be properly extracted and added to food, it can increase the intake of dietary fiber of Chinese people. It can effectively reduce the generation of waste.
目前普遍用於製造膳食纖維的方法有物理法、化學法、醱酵法和酵素法。物理法係包含超微粉碎、擠壓蒸煮、冷凍粉碎、瞬間高壓等技術;化學法係利用高酸、高鹼、高溫等條件作用來改變原料的分子結構;醱酵法係利用微生物醱酵過程中轉化原料中碳、氮營養源的特點,從而消耗澱粉及蛋白質,改善產物膳食纖維的方法。The methods currently used to make dietary fiber are physical, chemical, fermentation, and enzyme methods. The physical law system includes ultrafine pulverization, extrusion cooking, freeze pulverization, and instantaneous high pressure. The chemical method uses high acid, high alkali, high temperature and other conditions to change the molecular structure of the raw material; the fermentation method utilizes the microbial fermentation process. The method of converting the carbon and nitrogen nutrient sources in the raw materials, thereby consuming starch and protein, and improving the dietary fiber of the product.
酵素法係以酵素將原料中的澱粉及蛋白質等非膳食纖維去除,進而提高膳食纖維純度。此種方法例如:大陸專利第102266065號,揭露一種馬鈴薯不可溶膳食纖維及其加工方法,步驟係包含:粉碎、溶解、打破凝膠、清洗、酵素作用和乾燥,所得不可溶膳食纖維達純度70%以上,產量為40-65%乾基質;大陸專利第101869265號,揭露一種酵素法輔助水提松花粉中不可溶膳食纖維的方法,步驟係包含:超臨界二氧化碳脫脂、α-澱粉酶作用、中性蛋白酶作用等。The enzyme method uses enzymes to remove non-dietary fibers such as starch and protein from raw materials, thereby improving the purity of dietary fiber. Such a method is disclosed, for example, in the Japanese Patent No. 102266065, which discloses a potato insoluble dietary fiber and a processing method thereof, the steps comprising: pulverizing, dissolving, breaking the gel, washing, enzyme action and drying, and obtaining the insoluble dietary fiber to a purity of 70 More than %, the yield is 40-65% dry matrix; Continental Patent No. 101869265 discloses a method for assisting insoluble dietary fiber in water-puffed pollen by an enzyme method, the steps comprising: supercritical carbon dioxide degreasing, α-amylase action, Neutral protease action, etc.
然而,先前關於製造膳食纖維的方法,若為以物理技術手段改變原料分子結構以獲得膳食纖維,需仰賴大量機械設備,應用範圍有限; 若為以化學技術手段,則其高酸、高鹼、高壓等條件易對反應容器、管道腐蝕,造成環境汙染;若為以醱酵或酵素技術手段,雖然作用條件較溫和、催化率較高,但其成本相對提高,且需要的反應時間較長。故發展一能有效利用多種不同植物性原料,且反應條件溫和、操作簡易的膳食纖維製造方法,使之添加於食品中,不僅可以減少廢棄物產生,減少不必要的資源浪費。本發明所提供製造不可溶膳食纖維的方法確實能使資源更妥善、有效地被利用,降低對環境的影響,在產業發展上具有其必要性,更能增加國人膳食纖維的攝取量,維持國人身體健康。However, the previous method for manufacturing dietary fiber, if it is to change the molecular structure of the raw material by physical means to obtain dietary fiber, depends on a large number of mechanical equipment, and the application range is limited; If it is chemically technical, its high acid, high alkali, high pressure and other conditions are easy to corrode the reaction vessel and pipeline, causing environmental pollution; if it is by fermentation or enzyme technology, although the conditions are milder and the catalytic rate is higher. However, its cost is relatively high and the reaction time required is long. Therefore, the development of a dietary fiber manufacturing method which can effectively utilize a plurality of different plant materials and has mild reaction conditions and simple operation, and is added to the food, can not only reduce waste generation and reduce unnecessary waste of resources. The method for manufacturing insoluble dietary fiber provided by the invention can make resources more properly and effectively utilized, reduce the impact on the environment, has the necessity in industrial development, and can increase the intake of dietary fiber of the Chinese people, and maintain the Chinese people. Healthy body.
緣此,本發明提供一種製造不可溶膳食纖維的方法,其步驟係包含:將植物性原料預煮(水煮)後得到一植物性原料懸浮液,該植物性原料懸浮液降低溫度後與一去殼麥芽粉混合得到一混合液,利用去殼麥芽粉的酵素作用將植物性原料中的澱粉分解變成水溶性之後去除;提高溫度使酵素失活;降低溫度並加入適量氫氧化鈉除去雜質、澱粉及蛋白質等;以離心或其他固液分離方式將水溶液部分移去,所得固體部分於室溫乾燥後即為不可溶膳食纖維。Accordingly, the present invention provides a method for producing insoluble dietary fiber, the method comprising: pre-cooking (boiled) a vegetable material to obtain a plant material suspension, wherein the plant material suspension is lowered in temperature and The shelled malt powder is mixed to obtain a mixed solution, and the enzyme in the vegetable raw material is decomposed into water-soluble and then removed by the enzyme action of the shelled malt powder; the temperature is increased to inactivate the enzyme; the temperature is lowered and an appropriate amount of sodium hydroxide is added to remove Impurities, starch, protein, etc.; the aqueous solution is partially removed by centrifugation or other solid-liquid separation, and the obtained solid portion is insoluble dietary fiber after drying at room temperature.
在本發明的各實施例中,該去殼麥芽粉的濃度為0.1-2% w/w、氫氧化鈉的濃度為0.1%-2% w/w,且該預煮溫度為70-100℃,去殼麥芽粉酵素作用溫度為50-70℃,較佳為65-70℃、去殼麥芽粉酵素加熱失活的溫度為90-100℃、氫氧化鈉作用的溫度為60-65℃,該預煮的時間為20分鐘、去殼麥芽粉的反應時間為30-120分鐘,較佳為45分鐘、氫氧化鈉的反應時間為100分鐘;在本發明較佳的實施例中,前述之植物性原料可為麥麩、米麩、或玉米芯。In various embodiments of the present invention, the concentration of the dehulled malt powder is 0.1-2% w/w, the concentration of sodium hydroxide is 0.1%-2% w/w, and the pre-cooking temperature is 70-100. °C, the temperature of the shelled malt powder enzyme is 50-70 ° C, preferably 65-70 ° C, the temperature of the deactivated malt powder enzyme is 90-100 ° C, and the temperature of sodium hydroxide is 60- 65 ° C, the pre-cooking time is 20 minutes, the reaction time of the shelled malt powder is 30-120 minutes, preferably 45 minutes, and the reaction time of sodium hydroxide is 100 minutes; in the preferred embodiment of the present invention The aforementioned vegetable material may be wheat bran, rice bran, or corn cob.
藉由本發明之製造不可溶膳食纖維的方法,結合鹼處理及酵素之優點,利用富含澱粉液化酵素(α-Amylase)、糖化酵素(Glucoamylase)及蛋白質分解酶(Proteolytic enzyme)的去殼麥芽粉取代單一澱粉酶,先以去殼麥芽粉去除覆蓋於原料上的澱粉,因為澱粉液化酵素、糖化酵素及蛋白質分解酶之最佳作用溫度分別為60-70℃、60-62℃、及40-60℃,故可在上述去殼麥芽粉酵素作用溫度之下將澱粉分解,再以氫氧化鈉處理,可使氫氧化鈉較快將蛋白質除去,縮短鹼解時間且不需如化學反應的溫度即可反應。The method for producing insoluble dietary fiber of the present invention, combined with the advantages of alkali treatment and enzyme, utilizes a shelled malt rich in starch lysing enzyme (α-Amylase), saccharification enzyme (Glucoamylase) and proteolytic enzyme (Proteolytic enzyme). Powder replaces the single amylase, first removes the starch covered with the raw material by the shelled malt powder, because the optimal temperature of the starch liquefaction enzyme, saccharification enzyme and proteolytic enzyme are 60-70 ° C, 60-62 ° C, and 40-60 ° C, so the starch can be decomposed under the action temperature of the above-mentioned shelled malt powder enzyme, and then treated with sodium hydroxide, so that sodium hydroxide can quickly remove the protein, shorten the alkali hydrolysis time and do not need to be as chemical The temperature of the reaction can be reacted.
再者,本發明所揭露利用富含澱粉液化酵素、糖化酵素及蛋白質分解酶的去殼麥芽粉,適用於各種原料,包含小麥、大麥、燕麥、黑麥、蕎麥、高粱、薏仁、稻米、糯米等穀類的果實或其果實的麩皮、及玉米、黃米等黍類,或小米等稷類的果實或果穗。因此,能有效地將膳食纖維提取並添加於食品或飲料中,不但可以減少廢棄物產生,亦可增加國人膳食纖維的攝取量。本發明利用酵素催化率高、作用條件溫和的技術手段去除原料中的澱粉及蛋白質等非膳食纖維成分,配合鹼處理,提高所提取膳食纖維之純度,並顯著提升回收率。Furthermore, the present invention discloses a shelled malt powder rich in starch liquefied enzyme, saccharification enzyme and proteolytic enzyme, which is suitable for various raw materials, including wheat, barley, oats, rye, buckwheat, sorghum, coix seed, rice, Bran, such as glutinous rice, or bran, or corn, yellow rice, etc., or fruit or ear of glutinous rice such as millet. Therefore, the dietary fiber can be effectively extracted and added to foods or beverages, which not only reduces waste generation, but also increases the intake of dietary fiber by the Chinese. The invention utilizes the technical method of high enzyme catalytic rate and mild action condition to remove non-dietary fiber components such as starch and protein in the raw material, and is combined with alkali treatment to improve the purity of the extracted dietary fiber and significantly improve the recovery rate.
以下將配合圖式進一步說明本發明的實施方式,下述所列舉的實施例係用以闡明本發明之發明特點及應用,而非以限定本發明之範圍,任何熟習此技藝者,在不脫離本發明之精神和範圍內,當可做些許更動與潤飾,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。The embodiments of the present invention will be further described in conjunction with the drawings, which are set forth to illustrate the features and applications of the present invention, and are not intended to limit the scope of the present invention. In the spirit and scope of the present invention, the scope of the present invention is defined by the scope of the appended claims.
第一圖係製造不可溶膳食纖維方法之流程。The first figure is the flow of the method of making insoluble dietary fiber.
為證實本發明能以條件溫和、操作簡單的方式製造不可溶膳食纖維,本發明係由不同的植物性原料,利用富含澱粉液化酵素、糖化酵素、以及蛋白質分解酶的去殼麥芽粉取代單一澱粉酶,再以鹼處理,使植物性原料中的澱粉、蛋白質能被有效的去除。另外,也評估以不同濃度的去殼麥芽粉及氫氧化鈉溶液或其組合對於不同植物性原料經前述製造不可溶膳食纖維的方法處理後其澱粉及不可溶膳食纖維的比例之影響。In order to confirm that the present invention can produce insoluble dietary fiber in a mild and easy-to-operate manner, the present invention is replaced by a different vegetable material, using a shelled malt powder rich in starch liquefied enzyme, saccharifying enzyme, and proteolytic enzyme. The single amylase is treated with alkali to effectively remove the starch and protein from the vegetable material. In addition, the effects of different concentrations of the shelled malt powder and the sodium hydroxide solution or a combination thereof on the ratio of the starch and the insoluble dietary fiber after treating the different vegetable materials with the aforementioned insoluble dietary fiber were also evaluated.
取100 mg本發明所得之固體產物放入離心管,加入5 ml 80%酒精,於80-85℃反應5分鐘,再加入5 ml 80%酒精並混合均勻,以3000 rpm離心10分鐘,取其沉澱物,並秤重;再加入10 ml 80%酒精震盪均勻,以3000 rpm離心10分鐘,倒掉上清液;再將2 ml 2M氫氧化鉀加入,並冰浴攪拌20分鐘;之後,加入8 ml 1.2M醋酸鈉緩衝溶液(pH 3.8)攪拌均勻,接著加入0.1 ml耐熱α-澱粉水解酶(thermostable α-amylase)及0.1 ml澱粉葡萄糖苷酶(amyloglucosidase)混合均勻,放入50℃水浴30分鐘。Take 100 mg of the solid product obtained by the present invention into a centrifuge tube, add 5 ml of 80% alcohol, react at 80-85 ° C for 5 minutes, add 5 ml of 80% alcohol and mix well, centrifuge at 3000 rpm for 10 minutes, and take it. Precipitate, and weighed; add 10 ml of 80% alcohol, shake evenly, centrifuge at 3000 rpm for 10 minutes, pour off the supernatant; then add 2 ml of 2M potassium hydroxide, and stir for 20 minutes in an ice bath; then, add Stir well with 8 ml of 1.2 M sodium acetate buffer solution (pH 3.8), then add 0.1 ml of heat-resistant α-amylase and 0.1 ml of amyloglucosidase, and mix in a 50 ° C water bath. minute.
若含上述沉澱物之重量百分比濃度大於10% w/w,將反應後液體以去離子水定量至100 ml,混合均勻後以3000 rpm離心10分鐘。If the concentration of the above precipitate is greater than 10% w/w, the liquid after the reaction is quantified to 100 ml with deionized water, mixed uniformly, and centrifuged at 3000 rpm for 10 minutes.
若含上述沉澱物之重量百分比濃度小於10% w/w,以3000 rpm離心10分鐘,取上清液並記錄體積。If the concentration of the above precipitate was less than 10% w/w, centrifuge at 3000 rpm for 10 minutes, take the supernatant and record the volume.
取離心後的上清液0.1 ml至乾淨試管中,加入3 ml GOPOD試劑(glucose oxidase/peroxidase,購自Megazyme International Ireland),於50℃反應20分鐘,測OD510 之吸光值,並換算澱粉含量百分比。Take 0.1 ml of the supernatant after centrifugation into a clean tube, add 3 ml of GOPOD reagent (glucose oxidase/peroxidase, purchased from Megazyme International Ireland), react at 50 ° C for 20 minutes, measure the absorbance of OD 510 , and convert the starch content. percentage.
秤取1 g本發明所得之固體產物加入40 ml MES-TRIS(2-(N-morpholino)-ethanesulfonic acid-2-Amino-2-hydroxymethyl-propane-1,3-diol)緩衝液(pH 8.2)攪拌均勻;加入50 μl耐熱α-澱粉水解酶於95-100℃震盪反應35分鐘;將樣品移出,冷卻至60℃;加入100 μl蛋白分解酶(protease)於60℃震盪反應30分鐘;再加入5 ml 0.561N HCl調整酸鹼值至pH 4.1-4.8;加入200 μl澱粉葡萄糖苷酶於60℃震盪反應30分鐘;之後過濾,並以70℃ 10 ml去離子水洗二次;濾渣烘乾秤重,所測得重量扣除蛋白質及灰份含量,即可計算不可溶膳食纖維的含量百分比。1 g of the solid product obtained by the invention was added to 40 ml of MES-TRIS (2-(N-morpholino)-ethanesulfonic acid-2-Amino-2-hydroxymethyl-propane-1,3-diol) buffer (pH 8.2). Stir well; add 50 μl of heat-resistant α-amylase hydrolase at 95-100 ° C for 35 minutes; remove the sample and cool to 60 ° C; add 100 μl of protease to shake at 60 ° C for 30 minutes; then add 5 ml 0.561N HCl to adjust the pH to pH 4.1-4.8; add 200 μl of amyloglucosidase to shake at 60 ° C for 30 minutes; then filter and wash twice with 10 ml of deionized water at 70 ° C; The measured weight minus the protein and ash content can be used to calculate the percentage of insoluble dietary fiber.
蛋白質的含量以凱氏定氮法(Kjeldahl method)檢測。灰份含量的測量係將樣品於525℃,5小時灰化後秤重。The protein content was measured by the Kjeldahl method. The ash content was measured by weighing the sample at 525 ° C for 5 hours.
於本發明之各實施例中,各植物性原料基質中不可溶纖維的含量,無論單獨以去殼麥芽粉、單獨以鹼、或先以去殼麥芽粉再配合鹼處理,皆較未處理的含量增加;反之,各植物性原料基質中澱粉的含量,皆較未處理的含量減少。In each of the embodiments of the present invention, the content of the insoluble fiber in each of the vegetable raw material substrates, whether by using the shelled malt powder alone, the alkali alone, or the first shelled malt powder and the alkali treatment, is not The content of the treatment is increased; on the contrary, the content of starch in the substrate of each vegetable material is reduced compared with the untreated content.
由該些實驗結果證實本發明之製造不可溶膳食纖維的方法確能以溫和的條件及簡單的操作製造不可溶膳食纖維。茲對前述實施方式詳盡說明如下:請參閱第一圖,該圖為本發明不可溶膳食纖維的製造方法之流程示意圖。於製備本發明不可溶膳食纖維時,首先取麥麩或其他原料如米麩、玉米芯等不同植物性原料的基質(如步驟S1),並加入8倍基質重量的去離子水煮20分鐘(如步驟S2),較佳預煮溫度為70-100℃;其後,加入去殼麥芽粉於50-70℃水解30-120分鐘,較佳為65-70℃水解45分鐘(如步驟S3);待基質中澱粉、蛋白質等水解後,加熱至90-100℃使去殼麥芽粉 中酵素失活,維持10分鐘(如步驟S4);之後降低溫度至60-65℃,並將0.1%-2% w/w氫氧化鈉加入該混合液中,反應100分鐘(如步驟S5);將該混合液離心分離(如步驟S6);再將上清液含蛋白質及澱粉之分解物捨去,取沉澱物(如步驟S7);最後,將所取沉澱物之固體部份於室溫乾燥得不可溶膳食纖維(IDF)(如步驟S8),其中植物性原料如麥類的果實或其果實的麩皮:小麥、大麥、燕麥、黑麥、蕎麥等,或米類的果實或其果實的麩皮:高粱、薏仁、稻米、糯米等,或黍類的芯:玉米、黃米等,或稷類的果實或果穗:小米。From these experimental results, it was confirmed that the method for producing insoluble dietary fiber of the present invention can produce insoluble dietary fiber under mild conditions and simple operation. The foregoing embodiments are described in detail as follows: Please refer to the first figure, which is a schematic flow chart of a method for manufacturing insoluble dietary fiber of the present invention. In the preparation of the insoluble dietary fiber of the present invention, first take the wheat bran or other raw materials such as rice bran, corn cob and other substrates of different vegetable materials (such as step S1), and add 8 times the substrate weight of deionized water for 20 minutes ( In step S2), the preferred pre-cooking temperature is 70-100 ° C; thereafter, the dehulled malt powder is added and hydrolyzed at 50-70 ° C for 30-120 minutes, preferably at 65-70 ° C for 45 minutes (as in step S3). After the starch, protein and the like in the matrix are hydrolyzed, the mixture is heated to 90-100 ° C to make the shelled malt powder. The enzyme is inactivated for 10 minutes (as in step S4); then the temperature is lowered to 60-65 ° C, and 0.1% - 2% w / w sodium hydroxide is added to the mixture for 100 minutes (as in step S5) The mixture is centrifuged (as in step S6); the supernatant contains protein and starch decomposition products, and the precipitate is taken (step S7); finally, the solid portion of the precipitate is taken in the chamber. Warm-drying insoluble dietary fiber (IDF) (as in step S8), wherein the vegetable material such as the fruit of the wheat or the bran of the fruit: wheat, barley, oats, rye, buckwheat, etc., or the fruit of the rice or The bran of its fruit: sorghum, coix seed, rice, glutinous rice, etc., or the core of medlar: corn, yellow rice, etc., or the fruit or ear of medlar: millet.
本發明之預煮步驟,就獲得之不可溶膳食纖維於食品用途之安全性等方面而言,預煮較好的是使用水。再者,用於萃取之該等溶劑的使用量,相對於1重量份植物性原料,可為5~20重量份、較好的是8~15重量份。如此而獲得之不可溶膳食纖維,係即使長期保存品質穩定性亦優異,且,可充分維持其功能性者,因此,不僅可製成先前之粉末、顆粒或膠囊等形狀之各種健康食品或營養補充食品的形態,亦可用作攜帶用之速溶飲料或機能茶等各種飲料之製造用原料。又,除該等以外,可與各種副原料併用製成醱酵乳,乳酸菌飲料、點心等,各種飲食品之形態而廣泛利用。不可溶膳食纖維於該等飲食品中之使用量,根據飲食品之形態而有所不同,故可設定在適宜適當之範圍內,每一製品,可大致設為0.12重量%~1.52重量%、較好的是0.14重量%~1.28重量%。In the pre-cooking step of the present invention, it is preferred to use water in terms of the safety of the insoluble dietary fiber obtained for food use and the like. Further, the amount of the solvent used for the extraction may be 5 to 20 parts by weight, preferably 8 to 15 parts by weight, per part by weight of the vegetable material. The insoluble dietary fiber obtained in this way is excellent in long-term storage quality stability and can sufficiently maintain its functionality. Therefore, it can be made into various health foods or nutrients in the form of powders, granules or capsules. The form of the supplementary food can also be used as a raw material for the manufacture of various beverages such as an instant beverage for carrying or a functional tea. In addition, it can be widely used as a form of various foods and drinks, such as yoghurt milk, lactic acid bacteria beverage, and snacks, in combination with various auxiliary materials. The amount of the insoluble dietary fiber used in the food or beverage may vary depending on the form of the food or beverage, and may be set to an appropriate range, and each product may be approximately 0.12% by weight to 1.52% by weight. It is preferably from 0.14% by weight to 1.28% by weight.
以麥麩為基質,處理過程如前所述,並分三組分別為:僅以氫氧化鈉處理、或僅以去殼麥芽粉處理、或以兩者之組合處理。其結果如 表一所示。The wheat bran is used as a substrate, and the treatment process is as described above, and is divided into three groups: treatment with sodium hydroxide only, treatment with only the shelled malt powder, or a combination of the two. The result is as Table 1 shows.
由表一結果可知,當僅以0.1%氫氧化鈉處理時,澱粉含量由原本的17.6%降至2.9%,不可溶膳食纖維含量由原本36.5%提高至56.1%,當氫氧化鈉的濃度增加至1.2%時,澱粉去除效果反而較差,推測可能使用低濃度的氫氧化鈉即可將麥麩上的蛋白質等可被鹼分解物質去除,添加的量愈多對去除的效果不顯著;若僅以0.4% w/w去殼麥芽粉水解時,澱粉含量剩下2.6%,不可溶膳食纖維含量可達56.5%;若將兩者混合,先以0.4% w/w去殼麥芽粉水解,再以0.1% w/w氫氧化鈉反應後,麥麩的澱粉含量剩下0.7%,不可溶膳食纖維含量提高至62%。From the results of Table 1, it can be seen that when treated with only 0.1% sodium hydroxide, the starch content decreased from 17.6% to 2.9%, and the insoluble dietary fiber content increased from 36.5% to 56.1%, when the concentration of sodium hydroxide increased. At 1.2%, the starch removal effect is rather poor. It is speculated that the protein on the wheat bran can be removed by the alkali decomposition substance using a low concentration of sodium hydroxide. The more the added amount is not significant, the removal effect is not significant; When the 0.4% w/w shelled malt powder was hydrolyzed, the starch content was 2.6%, and the insoluble dietary fiber content was 56.5%. If the two were mixed, the 0.4% w/w shelled malt powder was first hydrolyzed. After reacting with 0.1% w/w sodium hydroxide, the starch content of the wheat bran remained 0.7%, and the insoluble dietary fiber content increased to 62%.
由表一結果,進一步可得知結合去殼麥芽粉水解與氫氧化鈉反應,回收率為86.9%,效果較去殼麥芽粉水解或氫氧化鈉反應單獨使用者佳。此外,當固定去殼麥芽粉用量時,氫氧化鈉的增加有利於不可溶膳食 纖維的提取,當氫氧化鈉濃度到達某一程度後即達飽和,對提取效果作用不大。由此可見,以麥麩為植物性原料基質,用去殼麥芽粉取代單一澱粉酶並配合鹼處理,且氫氧化鈉的濃度不需要過濃,即可有效提高產物中不可溶膳食纖維的含量。此外,發明人亦證實麥類的果實或其果實的麩皮如:大麥、燕麥、黑麥及蕎麥,經本發明之去殼麥芽粉水解與氫氧化鈉反應處理後,亦可達到相似之不可溶膳食纖維含量及回收率。From the results of Table 1, it is further known that the combined hydrolysis of the malt powder with sodium hydroxide has a recovery rate of 86.9%, and the effect is better than that of the shelled malt powder or sodium hydroxide. In addition, when the amount of dehulled malt powder is fixed, the increase of sodium hydroxide is beneficial to the insoluble meal. The extraction of the fiber, when the concentration of sodium hydroxide reaches a certain level, reaches saturation, and has little effect on the extraction effect. It can be seen that wheat bran is used as a vegetable raw material matrix, and the single amylase is replaced by the shelled malt powder and treated with alkali, and the concentration of sodium hydroxide does not need to be too rich, thereby effectively increasing the insoluble dietary fiber in the product. content. In addition, the inventors have also confirmed that the bran of the fruit of the wheat or its fruit, such as barley, oat, rye and buckwheat, can be similarly treated by the hydrolysis of the dehulled malt powder of the present invention and the reaction with sodium hydroxide. Dietary fiber content and recovery rate.
以稻米去第一次殼的米麩為基質,處理過程如前所述,並分三組分別為:僅以氫氧化鈉處理、或僅以去殼麥芽粉處理、或以兩者之組合處理。其結果如表二所示。The rice bran is used as the substrate in the first shell, and the treatment process is as described above, and is divided into three groups: treatment with sodium hydroxide only, or treatment with only shelled malt powder, or a combination of the two. deal with. The results are shown in Table 2.
由表二結果可知,當僅以0.1%氫氧化鈉處理時,澱粉含量由原本的19.3%降至1.8%,不可溶膳食纖維含量由原本32.6%提高至59.5%;若僅以0.4% w/w去殼麥芽粉水解時,澱粉含量剩下3.2%,不可溶 膳食纖維含量可達43.9%;若將兩者混合,先以0.4% w/w去殼麥芽粉水解,再以0.1%氫氧化鈉反應後,米麩的澱粉含量由原本的19.3%降低至1.1%,不可溶膳食纖維含量由原本的32.6%提高至57.6%,其回收率為71.4%。本案先以去殼麥芽粉反應,再以鹼處理,可有效縮短鹼解時間,雖由表二僅用氫氧化鈉也可得更多IDF,然而作用時間更長,而有污染環境及產物之缺點。由此可見,以麥麩為植物性原料基質,用去殼麥芽粉取代單一澱粉酶並配合鹼處理,即可有效提高產物中不可溶膳食纖維的含量。此外,發明人亦證實米類的果實或其果實的麩皮如:高粱、薏仁、稻米、糯米,經本發明之去殼麥芽粉水解與氫氧化鈉反應處理後,亦可達到相似之不可溶膳食纖維含量及回收率。From the results of Table 2, when treated with only 0.1% sodium hydroxide, the starch content decreased from 19.3% to 1.8%, and the insoluble dietary fiber content increased from 32.6% to 59.5%; if only 0.4% w/ w. When the shelled malt powder is hydrolyzed, the starch content remains 3.2%, which is insoluble. The dietary fiber content can reach 43.9%; if the two are mixed, the 0.4% w/w shelled malt powder is firstly hydrolyzed, and then reacted with 0.1% sodium hydroxide, the starch content of the rice bran is reduced from the original 19.3% to 1.1%, the content of insoluble dietary fiber increased from 32.6% to 57.6%, and the recovery rate was 71.4%. In this case, the reaction of de-shelled malt powder and alkali treatment can effectively shorten the alkali hydrolysis time. Although only IDC can be obtained by using only sodium hydroxide in Table 2, the action time is longer, and the environment and products are polluted. The shortcomings. It can be seen that the wheat bran is used as the vegetable raw material matrix, and the single-amylase is replaced by the shelled malt powder and treated with alkali to effectively increase the content of the insoluble dietary fiber in the product. In addition, the inventors have also confirmed that the bran of the fruit of the rice or its fruit, such as sorghum, coix seed, rice, and glutinous rice, can be similarly insoluble after being treated by the hydrolysis of the dehulled malt powder of the present invention and sodium hydroxide. Dietary fiber content and recovery.
將玉米芯曬乾後磨成粉作為基質,處理過程如前所述,並分三組分別為:僅以氫氧化鈉處理、或僅以去殼麥芽粉處理、或以兩者之組合處理。其結果如表三所示。The corn cob is dried and ground into a powder as a substrate. The treatment process is as described above, and is divided into three groups: treatment with sodium hydroxide alone, or treatment with only shelled malt powder, or a combination of the two. . The results are shown in Table 3.
由表三結果可知,當僅以0.1%氫氧化鈉處理時,澱粉含量由原本的1.7%降至0.5%,不可溶膳食纖維含量由原本69.7%提高至90.9%;若僅以0.4% w/w去殼麥芽粉水解時,澱粉含量剩下1.2%,不可溶膳食纖維含量可達90.1%;若將兩者混合,先以0.4% w/w去殼麥芽粉水解,再以0.1%氫氧化鈉反應後,玉米芯幾乎不含澱粉,不可溶膳食纖維含量為85.9%,其回收率可達93%,回收效果良好。由此可見,以玉米芯為植物性原料基質,用去殼麥芽粉取代單一澱粉酶並配合鹼處理,可顯著提高產物中不可溶纖維的含量,且幾乎完全排除澱粉。此外,發明人亦證實黍類的芯如:黃米,或稷類的果實或果穗如:小米,經本發明之去殼麥芽粉水解與氫氧化鈉反應處理後,亦可達到相似之不可溶膳食纖維含量及回收率。From the results in Table 3, when treated with only 0.1% sodium hydroxide, the starch content decreased from 1.7% to 0.5%, and the insoluble dietary fiber content increased from 69.7% to 90.9%; if only 0.4% w/ w. When the shelled malt powder is hydrolyzed, the starch content is 1.2%, and the insoluble dietary fiber content is up to 90.1%. If the two are mixed, firstly, the 0.4% w/w shelled malt powder is hydrolyzed, and then 0.1%. After the sodium hydroxide reaction, the corn cob almost contains no starch, and the insoluble dietary fiber content is 85.9%, and the recovery rate is up to 93%, and the recovery effect is good. It can be seen that the corncob is used as the vegetable raw material matrix, and the single-amylase is replaced by the shelled malt powder and treated with the alkali, which can significantly increase the content of the insoluble fiber in the product, and almost completely exclude the starch. In addition, the inventors have also confirmed that the core of the scorpion such as: yellow rice, or the fruit or ear of the scorpion such as: millet, can be similarly insoluble after being treated by the hydrolysis of the hulled malt powder of the present invention and sodium hydroxide. Dietary fiber content and recovery.
綜上實施例所示,使用去殼麥芽粉的酵素處理與氫氧化鈉的鹼處理的方法,可使不同植物性原料,如:小麥、大麥、燕麥、黑麥、蕎麥等麥類的果實或其果實的麩皮;高粱、薏仁、稻米、糯米等米類的果實或其果實的麩皮;玉米、黃米等黍類的芯;小米等稷類的果實或果穗,不可溶膳食纖維的含量增加,且具有高回收率、操作簡單、條件溫和等特點。成品沒有特殊氣味,可作為保健食品或飲料的添加物、高單價機能性寡糖的製造原料,並且可降底生產成本,有利於工業上的大量生產。In summary, the method of using the enzyme treatment of the shelled malt powder and the alkali treatment of sodium hydroxide can make the fruits of different plant materials such as wheat, barley, oats, rye, buckwheat and the like. Or bran of its fruit; bran of fruit of sorghum, coix seed, rice, glutinous rice or its fruit; core of scorpion such as corn, yellow rice; fruit or ear of glutinous rice such as millet, insoluble dietary fiber The content is increased, and has the characteristics of high recovery rate, simple operation and mild conditions. The finished product has no special odor, and can be used as a raw material for health foods or beverages, a high-priced functional oligosaccharide, and can reduce the production cost, which is advantageous for mass production in the industry.
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