WO2020107383A1

WO2020107383A1 - Edible composition and preparation method therefor

Info

Publication number: WO2020107383A1
Application number: PCT/CN2018/118454
Authority: WO
Inventors: 陈瑞惠; 田蕙萍; 高艾玲; 蔡承佳
Original assignee: 台湾中油股份有限公司
Priority date: 2018-11-30
Filing date: 2018-11-30
Publication date: 2020-06-04

Abstract

An edible composition, comprising rice bran oil and an edible powder, where the rice bran oil is provided with oryzanol of which the concentration is 2500 ppm or more, and the content of the rice bran oil is 4 wt% to 23 wt% in terms of the total weight of the edible composition; the edible powder comprises rice bran powder, and the content of the edible powder is 30 wt% to 70 wt% in terms of the total weight of the edible composition. A method for preparing the edible composition, comprising the mixing and baking of rice bran oil provided with oryzanol of which the concentration is 2500 ppm or more with the edible powder of 30 wt% to 70 wt%, thus preparing the edible composition rich in oryzanol and dietary fiber.

Description

Edible composition and preparation method thereof

Technical field

The invention relates to an edible composition, in particular to an edible composition rich in oryzanol and dietary fiber; the invention also relates to a method for preparing an edible composition rich in oryzanol and dietary fiber.

Background technique

Rice bran powder is the product of the process of grinding brown rice into white rice. It is rich in nutrients such as vitamins, minerals and dietary fiber, which can be described as the nutritional essence of rice. However, in order to pursue the taste of white rice, the rice bran layer of brown rice is removed (The finely ground rice bran layer is rice bran powder), which is a pity in terms of nutritional value. Specifically, rice bran powder mainly contains 12% to 16% protein, 16% to 22% fat, 20% to 25% dietary fiber, and many trace minerals, phytonutrients, such as vitamin E, oryzanol, phytosterols, and so on. Roasted rice bran powder can be eaten immediately or as a food additive. However, the rough texture and poor palatability of rice bran powder cause people to dislike direct consumption, so a more feasible way is 5 to 10 weight percent (wt%) The proportion of rice bran powder is added to bread or biscuits to enhance dietary fiber in the diet.

In addition, rice bran powder is rich in oil. The biggest difference between crude rice bran oil extracted from rice bran powder and other vegetable oils is that rice bran crude oil is rich in a special natural plant ingredient: oryzanol, based on the total weight of crude rice bran oil, The content of oryzanol is about 1.5 wt% to 2.6 wt%. Oryzanol is a mixture of plant sterols and ferulic acid esters, and there are more than 10 kinds of them. Among them, cycloartenyl ferulate (24-methylene cycloferenol) Ferric acid ester (24-methylenecycloartanyl ferulate) and rapeseed sterol ferulic acid ester (campesteryl ferulate) account for more than 80% of oryzanol. Oryzanol has the effects of anti-oxidation, lowering blood cholesterol, regulating hormonal balance, reducing women's menopause discomfort, improving skin condition, inhibiting gastric ulcers, protecting nerves, etc. Therefore, in Japan, oryzanol can be used as a medicine to treat anxiety and menopausal symptoms, and In recent years, oryzanol has been used to regulate oil and cholesterol in the blood. In general, the recommended intake of oryzanol for therapeutic purposes is about 300 mg to 500 mg per day, while in general health foods, the recommended daily intake of oryzanol is about 50 mg to 60 mg.

Although some foods on the market will add rice bran powder, the content of the added rice bran powder is not high. Based on the total weight of the food, it usually contains only about 5 wt% to 10 wt% rice bran powder. Since the essence of rice bran powder is different from the powder of cereals such as flour or corn flour, flour or corn flour mixed with water can become sticky after gelatinization, and the dough can be shaped to prepare snack foods like biscuits; however, rice bran The composition of the powder is dietary fiber, which is not sticky and rough in texture when mixed with water, and it is easy to make the dough loose and not easy to form, resulting in the failure to prepare snack foods with high content of rice bran powder such as biscuits. In addition, the main requirement for foods with added rice bran powder is dietary fiber instead of fats. Therefore, people cannot obtain high levels of oryzanol from such foods.

In the prior art, if you want to consume oryzanol up to the recommended daily intake (50 mg per day), the most direct way is to take oryzanol capsules. However, the market is full of health foods. If every type of nutrient is ingested through capsules or lozenges, it will inevitably lead to a lack of dietary pleasure, and capsules or tablets also lack the attractiveness of ingestion. In addition, if rice bran oil is used to prepare snack foods containing high amounts of oryzanol such as biscuits, the dough must not be formed due to the large amount of rice bran oil mixed with flour or corn flour, or after baking, due to excessive oil content And cause the problem of oil precipitation.

Therefore, compared with monotonous health foods, developing a snack food rich in oryzanol and dietary fiber in order to improve people's acceptance in intake is one of the urgent problems in the field.

Summary of the invention

In order to solve the above problems, the main object of the present invention is to provide an edible composition comprising rice bran oil and edible powder, wherein the rice bran oil has an oryzanol concentration of 2,500 ppm or more, and based on the total weight of the edible composition, wherein The content range of rice bran oil is between 4wt% and 23wt%; the edible powder contains rice bran powder, and based on the total weight of the edible composition, the content range of the edible powder is between 30wt% and 70wt% .

According to a specific embodiment of the present invention, based on the total weight of the edible composition, wherein the edible powder has 12.5% to 25% by weight of rice bran powder based on the total weight of the edible composition.

According to a specific embodiment of the present invention, wherein the edible powder further comprises flour, corn flour, rice powder milled from white rice, or a combination thereof.

According to a specific embodiment of the present invention, wherein the edible powder comprises 8 wt% to 12 wt% corn flour based on the total weight of the edible composition.

According to a specific embodiment of the present invention, wherein the edible composition further comprises lard, tallow, coconut oil, palm oil, peanut oil, corn oil, soybean oil, olive oil, tea seed oil, sunflower oil, cottonseed oil , Safflower seed oil, cream, sugar, milk, milk powder, salt, leavening agent, eggs, or a combination thereof, and based on the total weight of the edible composition, lard, tallow, coconut oil, palm oil, peanut oil , Corn oil, soybean oil, olive oil, tea seed oil, sunflower oil, cottonseed oil, safflower seed oil or cream accounts for 1wt% to 20wt%; sugar accounts for 1wt% to 20wt%; salt accounts for 0.1wt% to 5wt% ; Leavening agent accounted for 0.1wt% to 5wt%. Preferably, the leavening agent includes, but is not limited to, baking soda powder, baking powder, yeast powder, or a combination thereof. More preferably, the leavening agent is baking soda.

According to a specific embodiment of the present invention, wherein the edible composition is a baked product or noodles. Preferably, the baked product is biscuits or bread.

According to a specific embodiment of the present invention, each gram of baked product or noodle contains 0.1 mg to 3 mg of oryzanol.

The present invention further provides a method for preparing the edible composition, wherein the steps include:

(1) Based on the total weight of the edible composition, 4 wt% to 23 wt% rice bran oil and 30 wt% to 70 wt% edible powder are stirred and mixed into a rice bran dough, wherein the rice bran oil has an oryzanol concentration of 2,500 ppm or more, And the edible powder includes rice bran powder, flour, corn flour, rice powder milled from white rice, or a combination thereof; and

(2) The rice bran dough is compression-molded and placed in a preheated oven at 120°C to 180°C and baked for 15 to 30 minutes.

According to a specific embodiment of the present invention, wherein the step further comprises: before step (1), the rice bran powder is subjected to heat treatment, wherein the heat treatment comprises microwave, roasting, baking or steaming.

According to a specific embodiment of the present invention, wherein the step further comprises: drying the rice bran powder after cooking the rice bran powder.

The method for preparing the edible composition provided by the present invention is to add the rice bran oil extracted from the rice bran to the rice bran powder, regardless of whether it is made by hand or mass-produced machinery, the edible composition can be shaped and passed the specific The proportion of rice bran powder enhances the oil absorption effect of the prepared edible composition, and stabilizes the oil and fat contained in the edible composition from being precipitated. In addition, specific examples of the present invention show that adding the rice bran oil extracted from rice bran to the rice bran powder after heat treatment can make the fat contained in the edible composition more stable, thereby extending the edible composition Shelf life. In addition, the edible composition provided by the present invention is rich in oryzanol and dietary fiber, so that the edible consumer can supplement enough oryzanol and dietary fiber while enjoying the taste. Therefore, the present invention solves the problems of the prior art that in order to increase the content of oryzanol in snack foods, a large amount of rice bran oil must be used to mix with flour, because the mixed dough cannot be formed and the oil is easily precipitated.

BRIEF DESCRIPTION

FIG. 1 is a graph illustrating the calibration curve of oryzanol standard products measured by ultraviolet light detection method;

2 is a histogram illustrating the concentration of oryzanol contained in rice bran oil of different brands commercially available measured by ultraviolet light detection method and LC-MS/MS detection method;

FIG. 3A is a hand-made food composition of the present invention;

Figure 3B is a mechanically-made food composition of the present invention; and

FIG. 4 illustrates that the food composition made by hand or machine of the present invention is rich in oryzanol.

Reference mark:

no

detailed description

The following describes the implementation of the present invention through specific specific embodiments, and those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification, and can also be implemented through other different specific embodiments Or application.

Preparation Example 1: Preparation of rice bran powder

After removing the brown rice from the shell, the rice bran powder obtained after the rice milling process is rich in oil and enzyme activity. If not processed immediately, the enzymes (such as lipase or esterase) in the rice bran powder will decompose the oil and fat, causing rancidity of the rice bran powder And the production of fuel consumption odor. Therefore, removing the enzyme activity in the rice bran powder can improve the stability of the rice bran powder.

In general, the methods of deactivating enzymes include high-temperature heating and low-temperature freezing, in which high-temperature heating is to denature the protein by high temperature; and low-temperature freezing is to freeze the ice crystals produced after freezing to destroy the protein Structure, so that the enzyme in the rice bran powder is inactivated.

The rice bran powder obtained after the rice milling process is processed in three ways:

(1) Microwave heating twice in 30 seconds (dry heat treatment method);

(2) Rice cooker cooking (add 70 ml of water to the outer pot) (moist heat treatment method); and

(3) Freeze at -30°C overnight (freezing treatment). The treated rice bran powder was extracted with n-hexane for oil and fat, and air-dried to become defatted rice bran powder. After taking 5g of each defatted rice bran powder, and using 30 ml of calcium phosphate buffer solution (50mM pH7.0 phosphate buffer solution) Contains 0.5mM CaCl2) extraction enzyme. Use substrates with different molecular weights, such as small-molecule p-nitrophenyl-butyrate (p-NPB) and large-molecule p-nitrophenyl palmitate (p-nitrophenyl palmitate) -palmitate, p-NPP), measuring the activity of esterase (esterase) or lipase (lipase) respectively. Among them, p-NPB and p-NPP matrix will release p-nitrophenol (p-nitrophenol) and absorb light with a wavelength of 410nm through the action of enzymes. Therefore, according to the reading of OD ₄₁₀ and conversion by the calibration line (enzyme standard product), the enzyme activity in rice bran powder can be relatively calculated. The results are shown in Table 1 below. Compared with the control group, the low temperature freezing method (freezing treatment) did not deactivate the esterase/lipase in rice bran powder; however, the high temperature heating method, especially the wet heat treatment method containing water vapor, It has the best effect on removing enzyme activity in rice bran powder, while dry heat treatment can inhibit about 70% of esterase activity and about 60% of lipase activity in rice bran powder.

Although the above wet heat treatment method has the best effect, for the treatment of a large volume of rice bran powder, the cost and danger of water, electricity and equipment consumed by the wet heat treatment method are high. In addition, after the wet heat treatment, the moisture in the rice bran powder increases, leading to the need for an additional drying step before the moisture in the rice bran powder can be removed to avoid breeding microorganisms, which is beneficial to long-term storage. Therefore, for stabilizing a large amount of rice bran powder, dry heat treatment methods such as microwave, roasting, or high-temperature baking are the best choices.

The above-mentioned rice bran powder which has been removed by heating to remove enzyme activity, in addition to improving the stability of the rice bran powder and increasing the shelf life, because the heated rice bran powder has a natural grain like peanuts and walnuts, it can also be improved The flavor of the prepared food.

[Table 1] The effect of the high temperature heating method (dry heat treatment and wet heat treatment) and the low temperature freezing method (freezing treatment) on the removal of esterase and lipase activities in rice bran powder.

Example 1: Detection of the concentration of oryzanol contained in commercially available rice bran oil

Although rice bran crude oil contains about 1.5% to 2.6% oryzanol, oryzanol is often lost in the refining process of rice bran crude oil, for example, about 1.1% and 5.9% oryzanol are lost during the process of degumming and dewaxing, respectively ; If chemical refining is used, oryzanol will be lost by nearly 90%. Therefore, not all refined rice bran oil contains high levels of oryzanol. According to this, first of all, the present invention uses an ultraviolet detector (UV-detector) or a liquid chromatography tandem mass spectrometer (LC-tandem mass spectrometry, LC-MS/MS) to detect the content of oryzanol in commercially available rice bran oil.

1. Ultraviolet light detection method:

Please refer to Fig. 1, dissolve oryzanol standards of different concentrations (1.5625ppm to 50ppm) in n-heptane solvent, measure the OD ₃₁₅ absorbance value, and make a calibration curve of oryzanol to obtain a linear regression coefficient R ² = 0.9997.

Dissolve rice bran oil from different brands in n-heptane and dilute it by about 1,000 times to make its OD ₃₁₅ absorbance value fall above 0.17. Pass the OD ₃₁₅ absorbance value and pass the oryzanol detection line to estimate the difference in the market. The concentration of oryzanol contained in the brand's rice bran oil. The results are shown in Figure 2. The concentration of oryzanol contained in commercially available rice bran oil measured by ultraviolet light detection method varies greatly, ranging from 2084 ppm to 12101 ppm.

2. LC-MS/MS detection method:

The model used in this test is ABsciex 4000

Tandem mass spectrometer, dissolve commercially available rice bran oil from different brands in n-heptane, dilute 10,000 to 100,000 times with ethanol, and then inject 10 μl into the chromatography column (Agilent Poroshell 120 EC-C18, 4.6*50mm , 2.7 μm), using 100% methanol as the mobile phase, chromatography column temperature of 40 ℃, flow rate of 1 ml / min and other conditions for liquid chromatography. According to oryzanol contained in the reference (Fang N., et al. Characterization of triterpene alcohol and sterol ferulates in rice bran using LC-MS/MS. Journal of Agricultural and Food Chemistry, 2003.51(11): p. 3260-3267) The mass-to-charge ratio (m/z) of the precursor ion and the product ion, the main three species (cycloartenol ferulate, 24-methylenecycloartanol ferulate and campesterol ferulate) and the secondary five species (sitosterol ferulate, cycloartanol ferulate, 24-methylenecholesterol ferulate, Campestanol ferulate and stigmastanol ferulate) to determine the composition and ratio of the oryzanol ion pair in the test sample, and then to estimate the concentration of oryzanol contained in rice bran oil of different brands on the market.

The results are shown in Figure 2. The concentration of oryzanol in commercial rice bran oil measured by LC-MS/MS detection method is between 1162ppm and 9899ppm, which is slightly lower than that measured by ultraviolet light detection method The result may be that the mass spectrometry setting of oryzanol in the LC-MS/MS detection method is not comprehensive enough, or it may be due to its large dilution rate, which results in a large error value. Although the oryzanol concentration values obtained by the ultraviolet light detection method and the LC-MS/MS detection method are slightly different, the trend of the oryzanol concentration contained in the rice bran oil of different brands on the market is consistent. Generally speaking, the cost of LC-MS/MS detection is higher and it is more difficult for the general public to obtain it, but it is beneficial to the feasibility of UV detection.

Example 2: Manually or mechanically prepare biscuits rich in oryzanol and dietary fiber:

1. Manually prepare biscuits rich in oryzanol and dietary fiber: after sieving the food composition: 40 grams of flour and 22.5 grams of corn flour, add 25 grams of sugar, 1.5 grams of salt, 2 grams of baking soda and 25 grams of cream , Mix evenly and knead into powder, then add 30 grams of milk and 20 grams of commercially available T-brand or A-brand rice bran oil, and stir well. Finally, add 40 grams of sifted and stabilized rice bran powder, and stir to mix into rice bran dough. Based on the total weight of the food composition, the proportions of rice bran oil and rice bran powder are 9.5wt% and 19.1wt, respectively %. Take out about 14.5 grams of rice bran dough by hand, and mold it into a biscuit shape with a thickness of about 0.5 to 0.7 cm. Place the rice bran dough in a preheated oven (upper temperature 170°C, lower temperature 120°C, preheat for 10 minutes) ), baking for 20 minutes, and cooling to complete the biscuits rich in oryzanol and dietary fiber.

2. Mechanically prepare biscuits rich in oryzanol and dietary fiber: the material method is similar to the manual preparation of biscuits rich in oryzanol and dietary fiber, the only difference is that the commercially available T brand rice bran oil is used and the total weight of the food composition The ratio of rice bran oil to rice bran powder is 4.2wt% and 17.0wt% respectively.

The results are shown in FIG. 3A and FIG. 3B, confirming that the biscuits rich in oryzanol and dietary fiber prepared by hand (FIG. 3A)/or machine (FIG. 3B) of the present invention can be formed.

Example 3: Detection of oryzanol concentration in biscuits

Weigh 0.5 grams of biscuits, grind them, extract fat with 5 ml of n-heptane, shake at 200 rpm for 1 hour at room temperature, centrifuge, and take the supernatant. Dilute the supernatant 10-fold with n-heptane to make the OD ₃₁₅ reading fall above 0.17 to increase the reliability of the measurement. The measured OD ₃₁₅ reading can be obtained after conversion by the calibration line The concentration of oryzanol contained in biscuits. In addition, in this example, the concentration of oryzanol measured by the left-hand ultraviolet detection method is also used in the LC-MS/MS detection method, that is, the above supernatant is diluted 1,000-fold with ethanol, and then the oryzanol is detected by LC-MS/MS Concentration detection.

The results are shown in FIG. 4 and Table 2. The biscuits prepared in Example 2 contained about 1.21 to 2.27 mg of oryzanol per gram of biscuits. Suppose a box of about 360 grams of biscuits contains about 435 to 817 milligrams of oryzanol. Therefore, if the recommended amount of 50 mg oryzanol is to be consumed daily, it is estimated that only 22 to 42 grams of biscuits should be consumed. At present, the market contains small packages of boxed biscuits, each packet weighs about 20 to 35 grams. If you use this concept to prepare small packages of biscuits, only about two packets of biscuits per day can reach the recommended daily dose of oryzanol 50 mg.

[Table 2] The content of oryzanol contained in the biscuits prepared according to Example 2

However, for consumers who eat biscuit, it is very likely that they can consume more than 360 grams of biscuits a day. It is an exaggerated assumption that 500 grams of biscuits can get 50 mg of oryzanol. The concentration of oryzanol per gram of biscuits is only 0.1 mg It is not necessary to contain a high concentration of 1.21 mg oryzanol per gram of biscuits as shown in the examples. The production of the aforementioned lower oryzanol biscuits can be achieved by reducing the amount of rice bran oil added or selecting rice bran oil with a lower oryzanol concentration, which not only reduces the raw material cost of the food composition, but also sells the finished product at a relatively favorable price To reduce the burden of consumption.

The content of oryzanol contained in the edible composition of the present invention is determined by the concentration of oryzanol in rice bran oil. If prepared with rice bran oil of high oryzanol concentration, the content of oryzanol in the finished product must be higher; if based on cost considerations , Can also reduce the amount of rice bran oil added. In addition, pure rice bran contains about 24 wt% dietary fiber. Based on the weight of 100 g of the food composition, if rice bran is added to the food composition at a ratio of 12.5% by weight, the food composition contains 3 g of dietary fiber, which is in line with food nutrition "Fiber-containing" labeling standard; if rice bran is added to the food composition in a proportion of 25% by weight, the food composition can even reach the food nutrition "high fiber" labeling standard.

In summary, the edible composition of the present invention can be shaped regardless of whether it is made by hand or mass-produced machinery, and is rich in oryzanol and dietary fiber. In addition, as shown in Example 3, by consuming less than 39 grams of biscuits, at least 50 mg of oryzanol can be obtained, reaching the recommended daily amount of oryzanol. Therefore, compared with the capsule or lozenge-type health food, the present invention provides a more leisure-type edible composition, so that while enjoying the taste, consumers can also supplement enough oryzanol, dietary fiber and other natural phytonutrients.

Claims

An edible composition comprising a rice bran oil and an edible powder, characterized in that the rice bran oil has an oryzanol concentration of 2,500 ppm or more, and based on the total weight of the edible composition, wherein the rice bran oil The content range is between 4wt% and 23wt%; the edible powder includes rice bran powder, and based on the total weight of the edible composition, the content range of the edible powder is between 30wt% and 70wt% .
The edible composition according to claim 1, wherein the edible powder has 12.5% to 25% by weight of rice bran powder based on the total weight of the edible composition.
The edible composition according to claim 1, wherein the edible powder further comprises flour, corn flour, rice powder milled from white rice, or a combination thereof.
The edible composition according to claim 3, characterized in that, based on the total weight of the edible composition, the edible powder has 8 wt% to 12 wt% corn flour.
The edible composition according to claim 1, wherein the edible composition further comprises lard, tallow, coconut oil, palm oil, peanut oil, corn oil, soybean oil, olive oil, tea seed oil, sunflower Seed oil, cottonseed oil, safflower seed oil, cream, sugar, milk, milk powder, salt, bulking agent, egg, or a combination thereof, and based on the total weight of the edible composition, the lard, tallow, Coconut oil, palm oil, peanut oil, corn oil, soybean oil, olive oil, tea seed oil, sunflower oil, cottonseed oil, safflower oil or cream account for 1wt% to 20wt%; the sugar accounts for 1wt% to 20wt% ; The salt accounts for 0.1 wt% to 5 wt%; and the leavening agent accounts for 0.1 wt% to 5 wt%.
The edible composition according to claim 1, wherein the edible composition is a baked product or noodles.
The edible composition according to claim 6, wherein each gram of the baked product or noodle contains 0.1 mg to 3 mg of oryzanol.
A method for preparing an edible composition, characterized in that it comprises the following steps:

(1) Based on the total weight of the edible composition, 4 wt% to 23 wt% rice bran oil and 30 wt% to 70 wt% edible powder are stirred and mixed into a rice bran dough, wherein the rice bran oil has an oryzanol concentration of 2,500 ppm or more, And the edible powder includes rice bran powder, flour, corn flour, rice powder milled from white rice, and combinations thereof; and

(2) The rice bran dough is compression-molded and placed in a preheated oven at 120°C to 180°C and baked for 15 to 30 minutes.
The method for preparing an edible composition according to claim 8, wherein the step further comprises: before the step (1), the rice bran powder is subjected to heat treatment, wherein the heat treatment comprises microwave, roasting , Baking or steaming.
The method for preparing an edible composition according to claim 9, wherein the step further comprises:

After the rice bran powder is cooked, the rice bran powder is dried.