WO2020107383A1 - Composition comestible et son procédé de préparation - Google Patents

Composition comestible et son procédé de préparation Download PDF

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Publication number
WO2020107383A1
WO2020107383A1 PCT/CN2018/118454 CN2018118454W WO2020107383A1 WO 2020107383 A1 WO2020107383 A1 WO 2020107383A1 CN 2018118454 W CN2018118454 W CN 2018118454W WO 2020107383 A1 WO2020107383 A1 WO 2020107383A1
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WO
WIPO (PCT)
Prior art keywords
oil
rice bran
powder
edible composition
edible
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Application number
PCT/CN2018/118454
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English (en)
Chinese (zh)
Inventor
陈瑞惠
田蕙萍
高艾玲
蔡承佳
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台湾中油股份有限公司
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Priority to PCT/CN2018/118454 priority Critical patent/WO2020107383A1/fr
Publication of WO2020107383A1 publication Critical patent/WO2020107383A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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

Definitions

  • 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.
  • 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.
  • rice bran powder is rich in oil.
  • 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.
  • cycloartyl ferulate 24-methylene cycloferenol
  • Ferric acid ester 24-methylenecycloartanyl ferulate
  • rapeseed sterol ferulic acid ester campesteryl ferulate
  • 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.
  • 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.
  • rice bran powder 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.
  • 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% .
  • the edible powder 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.
  • the edible powder further comprises flour, corn flour, rice powder milled from white rice, or a combination thereof.
  • the edible powder comprises 8 wt% to 12 wt% corn flour based on the total weight of the edible composition.
  • 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%.
  • 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.
  • the edible composition is a baked product or noodles.
  • the baked product is biscuits or bread.
  • 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:
  • 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.
  • step (1) further comprises: before step (1), the rice bran powder is subjected to heat treatment, wherein the heat treatment comprises microwave, roasting, baking or steaming.
  • 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.
  • 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.
  • 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.
  • 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.
  • FIG. 4 illustrates that the food composition made by hand or machine of the present invention is rich in oryzanol.
  • 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.
  • the enzymes such as lipase or esterase
  • 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:
  • p-NPB small-molecule p-nitrophenyl-butyrate
  • p-NPP large-molecule p-nitrophenyl palmitate
  • esterase esterase
  • lipase lipase
  • 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.
  • the low temperature freezing method 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.
  • 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.
  • Example 1 Detection of the concentration of oryzanol contained in commercially available rice bran oil
  • 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.
  • 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.
  • UV-detector ultraviolet detector
  • LC-tandem mass spectrometry LC-tandem mass spectrometry
  • 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.
  • 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 ⁇ l into the chromatography column (Agilent Poroshell 120 EC-C18, 4.6*50mm , 2.7 ⁇ m), using 100% methanol as the mobile phase, chromatography column temperature of 40 °C, 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.
  • 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.
  • 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:
  • 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.
  • 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.
  • 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.
  • 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.
  • the food composition 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.
  • 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une composition comestible comprenant de l'huile de son de riz et une poudre comestible, l'huile de son de riz contenant de l'oryzanol dont la concentration est de 2 500 ppm ou plus, et la teneur en huile de son de riz est de 4 % en poids à 23 % en poids en termes de poids total de la composition comestible ; la poudre comestible comprend de la poudre de son de riz, et la teneur en poudre comestible est de 30 % en poids à 70 % en poids en termes de poids total de la composition comestible. L'invention concerne en outre un procédé de préparation de la composition comestible, comprenant le mélange et la cuisson d'une huile de son de riz, laquelle huile contient de l'oryzanol dont la concentration est de 2 500 ppm ou plus, avec la poudre comestible à hauteur de 30 % en poids à 70 % en poids, ce qui permet de préparer la composition comestible riche en oryzanol et en fibres alimentaires.
PCT/CN2018/118454 2018-11-30 2018-11-30 Composition comestible et son procédé de préparation WO2020107383A1 (fr)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101742923A (zh) * 2007-07-18 2010-06-16 太阳星光齿磨公司 米糠样组合物和食品
CN107912680A (zh) * 2017-12-12 2018-04-17 四川农业大学 一种米糠饴糖糯米糕的制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101742923A (zh) * 2007-07-18 2010-06-16 太阳星光齿磨公司 米糠样组合物和食品
CN107912680A (zh) * 2017-12-12 2018-04-17 四川农业大学 一种米糠饴糖糯米糕的制备方法

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