TWI505783B - A method for preparing insoluble dietary fiber - Google Patents

Description

Method for producing insoluble dietary fiber

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The first figure is the flow of the method of making insoluble dietary fiber.

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.

Materials and methods 1. Method for determination of starch content:

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.

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.

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.

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.

2. Insoluble dietary fiber determination method:

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.

The protein content was measured by the Kjeldahl method. The ash content was measured by weighing the sample at 525 ° C for 5 hours.

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.

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.

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.

Embodiment 1: Insoluble dietary fiber (IDF) made from wheat bran

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.

(% by weight in the table) Insoluble dietary fiber (IDF) recovery of wheat bran = (% of IDF after reaction × weight of solid after reaction) / (% of IDF before reaction × weight of solid wheat bran before reaction) × 100%

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%.

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.

Embodiment 2: Insoluble dietary fiber (IDF) made from rice bran

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.

(% in the table is percentage by weight) Insoluble dietary fiber (IDF) recovery rate of rice bran = (% of IDF after reaction × weight of solid after reaction) / (% of IDF before reaction × weight of solid rice bran before reaction) × 100%

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.

Embodiment 3: Insoluble dietary fiber (IDF) made from corncob

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.

(% by weight in the table) Insoluble dietary fiber (IDF) recovery rate of corn cob = (% of IDF after reaction × weight of solid after reaction) / (% of IDF before reaction × weight of solid corn cob before reaction) × 100%

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.

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.

Claims (13)

A method for producing insoluble dietary fiber, comprising the steps of: (1) pre-cooking a vegetable material to obtain a plant material suspension; (2) reducing the temperature of the plant material suspension with a shelled malt Powder mixing to obtain a mixed solution, wherein the dehulled malt powder comprises starch liquefaction enzyme, saccharification enzyme and proteolytic enzyme; (3) increasing temperature to deactivate the enzyme in the mixture; and (4) in the mixture After adding sodium hydroxide, a solid precipitate is isolated, and the solid precipitate is dried at room temperature; wherein the vegetable raw material is cereals of wheat, barley, oats, rye, buckwheat, sorghum, coix seed, rice, and glutinous rice. The bran of the fruit or its fruit, and the fruit or ear of the corn, the yellow rice, or the millet of the millet; wherein the recovery of the insoluble dietary fiber depends on the shelled malt powder of step (2) Concentration and the concentration ratio of the sodium hydroxide in the step (4), when the concentration ratio of the dehulled malt powder: the sodium hydroxide is 9:1 to 1:3, the recovery rate of the insoluble dietary fiber is 71.4. % to 93%. The method of claim 1, wherein the pre-cooking temperature of the step (1) is 70-100 °C. The method of claim 1, wherein the temperature of the reaction of adding the shelled malt powder in the step (2) is 50-70 °C. The method of claim 3, wherein the temperature of the reaction of adding the shelled malt powder in the step (2) is 65-70 °C. The method of claim 1, wherein the concentration of the shelled malt flour is from 0.1 to 2% w/w. The method of claim 1, wherein the reaction time of the step (2) is 30 to 120 minutes. The method of claim 6, wherein the reaction time of the step (2) is 45 minutes. The method of claim 1, wherein the step (3) is such that the enzyme is inactivated at a temperature of 90-100 °C. The method of claim 1, wherein the concentration of the sodium hydroxide in the step (4) is from 0.1% to 2% w/w. The method of claim 1, wherein the sodium hydroxide has a working temperature of 60-65 ° C in the step (4). The method of claim 1, wherein the vegetable material is wheat bran. The method of claim 1, wherein the vegetable material is rice bran. The method of claim 1, wherein the vegetable material is a corn cob.