JPS59210850A - Manufacturing method for healthy food and beverages - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing healthy food and drink products, and more specifically, in order to impart physiological oiliness to the food and drink products and to improve the physical properties of the food products, the present invention relates to a method for producing health food products. The ridges were immersed in an alkali bath for 7 hours, and the food residue was used to produce beverages.
This is a method for manufacturing health drinks that are ready to be cooled and used.

Our country's diet has improved year by year, with more carbohydrates made from treetops,
As we buy more animal protein and eat more fat, Western-style civilizational diseases are becoming more common. Since Dr. ψ Burkitt suggested that the cause of these problems was insufficient intake of dietary fiber, countermeasures against this intake have been actively investigated in Western countries, and various dietary fibers have been developed. In Japan, fiber, which was considered to have little nutritional value even in its appearance, has been reconsidered to be similar to Western countries, and nutritionists and medical scientists are now using dietary fiber N as part of measures against adult diseases.
The correlation between dietary fiber and physiological activity against adult diseases has been academically supported through academic conferences.

Due to the above-mentioned European and American trends and the stimulation of academic societies, dietary fibers made from wood have recently been imported and sold mainly for bread, hiskento, and other food products, as well as other vegetables. Dietary fibers prepared from rice, rice, and grains are becoming commercially available for general food use.

Akina and others have previously reported that dietary fiber, which is the main component of hemicellulose, a cellulose prepared by removing a certain amount of processing from corn husk (corn fiber 9), has a remarkable effect on suppressing the rise in blood cholesterol. The young trees are produced to their full potential and are used in the production of Hiroshosho.
When used for a long time, it was found that the physical properties of y-4r were found to be able to impart physiological gamma 1 life to foods and drinks, and at the same time often impair the texture of food products. A patent application was filed regarding this (Japanese Patent Application No. 57-15 (JO77)).

However, corn husks, wheat and barley wheat 1. From the ridges of grains such as the hulls of soybeans and adzuki beans, W pa 4 is expressed.
There is no problem when using A fiber as a slowing agent in various foods, but if you eat the powder of food as it is, or use it in drinks or seasonings. When IJ1 is used in foods containing a lot of water, such as food, it feels rough in the mouth, and the texture is noticeably worse. In the 3rd match where I won 11 times with a wood-like thing on the sign, not only the saratsuki in the u middle, but also the stinging like a thorn in the first hit. Dietary fiber made from cereal grains prevents obesity and diabetes, prevents the number of appendices and colon cancer, promotes the elimination of negative substances from 2 foods, and increases serum cholesterol.
In addition to the physiological viscosity of IIJ, which is 11 when using J, it also has water absorption and absorption properties. Because of its excellent physical properties such as ``l[]ri, hydrophilicity, and retention ability, it seems that it can be applied to Tanyu food7, but due to the drawbacks mentioned above, its first use is limited. I'm looking forward to it.

Therefore, an object of the present invention is to solve the disadvantages of Joki Food Gokufi so that it can be widely used in the production of food and drink products, thereby effectively imparting the above-mentioned physiological activity to food and drink products. At the same time, it is possible to improve the physical properties of the food or drink without impairing its texture.

As a result of careful study to achieve the above objectives, the inventors of the present invention found that when the virtues of grains are treated with -C soaking in an alkaline water bath, their physiological γ6 properties and motility are 1+1'' without any disadvantages. The stinging sensation similar to the stinging of thorns is felt by the plaintiff. It is said that it is possible to improve the physical properties without damaging the food grade at the same time, 7+'% '3'l F'
i: I must have reached this point.

In other words, in order to completely impart menstrual alcoholic properties to the hemp prize, and to completely improve the drinking aspect, grain S was immersed in an alkaline water bath. :) It relates to the manufacturing method of Kennokyushin food, which is characterized by the fact that it is used in the production of general-purpose textiles and drinks.

The present invention will be explained in detail below.

The dietary fiber used in the present invention is derived from grains or starch and protein derived from grains.

The removed material is treated by soaking it in an aqueous alkaline solution.

Examples of grain power 4 include wooden statues, corn husks, wheat, human skin, rye, wheat bran, soybeans, adzuki beans, etc. In the present invention, what is the image of expropriation? 11. Either soak in the alkaline water bath solution, or treat by immersing large items such as travel junk, firefly 1d page, pond storage, and non-returnable items in the alkaline aqueous solution in advance. All of the methods described in JP-A-57-21323 can be used to remove major impurities such as starch, protein, lipids, and inorganic substances from grain bran.

In other words, grain bran is treated with enzymes and chemically.

By performing any one of the physical treatments or a suitable combination of these treatments, the above-mentioned impurities are removed while loosening the structure of the grain bran.

The dietary fiber used in the present invention can be obtained from grain bran as it is or by immersing grain bran, which has been treated as above to remove impurities, in an alkaline water bath as in F. .

As alkaline water bath liquid, caustic soda, caustic potash,
One or more types of bath liquids selected from alkalis and alkaline salts such as calcium hydroxide, soda carbonate, sodium hypochlorite, sodium phosphate, and sodium citrate are used. The alkali concentration of alkaline aqueous solution is 0.05-4.0%
It is preferable that the value be within the range of . Alkaline concentration is 0.05
If X or more is less than 1, the object of the present invention cannot be achieved, and if it exceeds 4.0%, the physiological activity of the dietary fiber to be served is likely to be impaired, and it is also economically disadvantageous.

When immersing grain bran in an alkaline aqueous solution, the margin of error is preferably 3 to 3% ON in the alkaline aqueous solution. If it is less than 3X, it is economically disadvantageous, and if it is more than 30%, the stirring efficiency will be impaired and the mixture will become non-uniform, which is not preferable.

Next, the 99.
Dietary fiber can be obtained by neutralizing, washing, dehydrating, or an appropriate combination of 8Jt of the same type as necessary and then drying it. It can be made into powder.

In the non-invention, the N1) F value of the dietary fiber prepared from grains as described above is 50 or more, preferably 1, preferably 60.
It is desirable that the value is greater than or equal to N L31” (
Neu tral J) etergent Fiber
r) refers to cellulose, hemicellulose, and lignin (7) in foods, measurement method 1'; l: Jo
Urnal of the As5ocation
of (JofficialAgricultural
Chanists, 46. P825-829, 196
According to the method described in 3. The NU'' value of 50 or more is required in order to effectively impart physiological activity to foods and drinks even when a relatively small amount is used in foods and drinks.

In the present invention, when the above-mentioned treated dietary fiber is added to foods and drinks, the dietary fiber may be used as it is, or after being moistened with water, hot water, a solution, etc.
Any method of dispersing it in hot water, a solution, etc. may be used, and it may be used in a state depending on the intended food or drink.

As in the present invention, when dietary fiber that has been subjected to a certain treatment is subjected to a certain amount of additive force I when producing various foods and drinks, it is not only possible to impart physiological activity, but also to be compatible with the physical properties of the dietary fiber. The invention can be applied to a wide range of food and drink manufacturing, such as the Arrow, in order to improve workability in food and drink manufacturing and to improve physical properties without impairing the texture of food and drink. I can do it.

(1) The dietary fiber used in the present invention has a water absorption property of 1 to 2% and a water absorption property of 2% compared to conventional dietary fiber.

It has excellent water retention and swelling properties, and has the characteristics of a thick submerged body. Beach drinks can be considered as one food product.

(2) The dietary fiber used in the present invention is porous and has absorbent properties such as water absorption, l&oil, water retention, and aroma retention, so it can be used in foods such as bedding, tofu, torts, and frozen foods. , bread, pie.

Mizuren products such as red bean paste sweets, kamapoko, chikuwa, etc.

When used in the production of livestock meat products such as hamburgers and hamburgers, it has effects such as aging resistance, prevention of water leakage, and retention of soft texture and freshness.

(, ri Hon'1 running coffin fiber is porous and has a stratified structure, so it is porous and stratified.)
In addition to the production of powdered sweeteners, etc., the non-inventive product, which can be effectively used as a carrier material and obtained by non-invention, has low hygroscopicity and poor fluidity, and when soaked in water or hot water. , easily amplified and dispersed.

(4) In order to maintain the fluidity of main food q5i7 filtrate and to prevent them from sticking together, when added to the production of camp, drosoge 7 konfu 1, powdered cheese, etc., the anti-caking effect is completely eliminated. Demonstrate.

(5) This dietary fiber has the property of absorbing water from the system and relatively increasing the viscosity, so it can be used as a viscosity pA adjuster for sauces, ketchup, dressings, mayoy, sauces, grilled meat sauces, etc., and its emulsifying properties. The improvement in texture is remarkable.

(6) When this dietary fiber is used in biscuits, kutsky, udon, soba noodles, etc., the dough has good spreadability, shearability, and engraving properties, improving workability.

(7) This dietary fiber is also effective as a shape preservative that maintains the shape of pasty foods such as creams and spreads.

(8) When this dietary fiber is added to baked confectionery such as biscuits, kutsky, a-ka-sa, and rice crackers, it exhibits effects such as improved peelability from the plate and less generation of crumbs. At the same time, it is possible to impart a crisp texture to the product.

(9) This dietary fiber has 41 effects as an excipient when added to tablet-shaped or granule-shaped foods such as Tsum confectionery.

Next, the results of tests conducted to confirm the effect of the dietary fiber used in the present invention in imparting physiological activity to pastures and foods and beverages with two textures are listed below.

I. Preparation of dietary fiber Separation production method by wet milling of corn. Corn fibers were processed for 1 minute using a homoboosizer (moisture release y<solid content 10'yo), and then washed with water using a 32 mesh face ii. Separate and collect the remaining metal on l'llll+, dry it and powder it to N1)F value 84.8
% of dietary fiber powder was obtained (this was used as a gold control product). Next, 60 parts of the dietary fiber powder of the control product was immersed in 800 parts of a 2.0% caustic soda solution at room temperature at 16:11. , dehydrated with a centrifugal dehydrator, suspended 7'L in 800 parts of running water and adjusted the pH to 4.2 with hydrochloric acid, then dehydrated, washed and dried it, and then dried it in a coffee mill for 30 minutes.
After processing for 0 seconds, a dietary fiber powder used in the present invention having an NLJF value of 83.2% was obtained (this is referred to as product A of the present invention). Next, the caustic soda concentration and immersion treatment conditions were adjusted to 0.05% (1 hour boiling treatment) and 0.12% (4 hour treatment at 50°C).
.

The food used in the present invention was prepared in the same manner as above except that the ingredients were changed to 0.25% (processed at 100°C for 30 minutes), 1.0% (processed at room temperature for 8 hours), and 4 points (processed at room temperature for 30 minutes). Fiber powder was obtained (these are referred to as products B to F of the present invention 1)
.

■ Physical property test (submerged sedimentation volume) As an example of physical properties, the volume of sedimentation in water was measured.

The measurement method was as follows: 100 volumes of water was placed in a 10cc measuring cylinder, 57 pieces of each type of dietary fiber was added thereto, the mixture was well dispersed, and the mixture was allowed to stand for 5 hours before being measured. The results are as shown in Table 1.Table 1 As is clear from the above results, the alkali-treated food woven shrinkage had an increase in the volume of sedimentation in water by 1 compared to the untreated control product. This shows that when the food of the present invention is used as a drink, it becomes like a lid with a thick window.

Feed the negative fiber powder of Dipyroxene of L-Noh Testune January 4 and Honen's example product (for 1 sharp sensation) to 2δ-named Pyle and compare their favorability with respect to the following items. The results were as shown in Table 2.

2nd clothes 2 point ratio strategy (both sides test) /ζth test light n-2
8, the limits for the significance level α of 5%, 1%, and 0.19 are approximately n2 (J, 2223).Comparing the number of times selected with these, we find that all It is considered that the present invention is preferred at a significance level of 0.1% for each item.

IV Physiological activity effect test As an example of the physiological activity V effect, the dietary fiber of the present invention was used to suppress the increase in serum cholesterol. (11 Dietary Fiber The dietary fiber used in this test was the uninvented product A prepared above.
NIJF value 4 prepared in the same manner as the product of the present invention except that (NL) F1 direct 83.2%) and wheat bran were used as the starting materials.
Dietary fiber of 0.39 (comparative product 9).

(2) Preparation of kutsky Using the above two types of dietary fiber powder, prepare dough according to the raw material composition of the third batter, mold it, and then put it in the oven for 1
A kutsky (test sample) according to the invention was prepared by baking at 50° C. for 15 minutes. As a control sample, kutsky was similarly prepared without adding dietary fiber powder to the raw material mixture.

Table 3 (3) The composition (NR'S) of the feed provided in the animal experiment is shown in Table 4. Kutsky was ground using a coffee grinder.

In addition, the control area on the front shell.

E Test area o Cholesterol IX + Sodium cholate 0
．． For feeds containing 25%, adjustments were made with added sugar fireflies.

Table 4 Note 9 Test group Kutsky made by A by blending food (specific yield product) fiber prepared from wheat flour-3-E (NIJF 40.3%) (comparative product using Indochina) .

In the test plot, one sample was prepared from corn fiber (an uninvented product) and the other was prepared using dietary fiber (NJ 33.2%).

As experimental animals, 8 prags with a size of about 65 to 751
e1) Awly rats were preliminarily bred for 7 days under standard feeding conditions, and then divided into 3 groups of 8 rats each, each fed with the feed shown in Table 4, and fed for 8 days. On the day after the end of the experiment, the animals were awakened using a safety cutter, blood was collected, and serum cholesterol was measured. This measurement was carried out by the fermentation method using Tetamina-TC (Kyowa Hakko Kogyo (meat)).It was calculated from the amount of ingested constyrene and the cholesterol content in the fed feed.The results of the experiments are shown in Table 5. I met a boss on the street.

” As per Part 5 of Chapter 2, serum cholesterol in the control group was 41.
5"L/100m1, test area (inventive product 9, 3
It was found that it had a remarkable effect of suppressing the increase in serum cholesterol +1-28.7100 g. -10,000, IN D F is 5
In the test group (Hikyo product) using Kunoya prepared with 0% or less dietary fiber, serum cholesterol increased by 3s (no effect on controlling J was observed at all).

As described above, when food and drink products are manufactured using the product of the present invention, as shown in the above test results, it is possible to impart physiological oil properties to the food and drink products that suppress the increase in serum cholesterol, while at the same time improving the texture of the food and drink products. It is possible to improve its physical properties without damaging it, and also to improve the workability in producing food and drink products. The present invention having such effects is of great industrial benefit.

This will be explained below using examples.

Hiriya Shiri 1 (Beverage) 12 150 parts of high-strength sugar solution and dietary fiber (invention product A)
) and a small amount of orange flavor were added and mixed to prepare a beverage.

The drink I obtained had a rich taste similar to that of Lee Futa, and it went down easily.

Example 2 (:&>wood/knee;', N powder shield (80 parts of granny sugar, 20 parts of glucose, 1 oo
i15, 1"v4 parts of Mj powder, 4 parts of Manshinji flavor powder, 0.5 parts of 1M colorant, and 30 parts of rental fiber (product of the present invention) were uniformly mixed to prepare paddy x juice.

Dissolve 15 parts of the obtained powder in 10 parts of cold water.
When I drank it after drinking it, it had a rich taste, mild sweetness, and a hint of sourness. In addition, when the molten stone was dissolved in water, there was no formation of clumps or V, and it dissolved quickly.

Example 3 (Soban Buckwheat flour (30 parts brown buckwheat flour: 70 parts strong wheat flour) 100 parts.

NI) F value prepared from 2.5 parts of table salt and wheat bran: 56
% of dietary fiber and 43 parts of water were added to make a kneaded dough, which was rolled out with a roll and then cut on a noodle mill.

The kneaded dough is soft and has moderate elasticity.
j) Both the elongation on the o-roller and the cuttability on the title machine were good.

When my father boiled the soba that came with it and ate it, it was soft and the bacteria were well removed, and the soba tasted good with the soup.
The taste of soba and soup were combined into a delicious dish.

Example 4 (Bread) Type A was made with 70 parts of wheat flour (strong), 2 parts of yeast, 0.1 part of yeast food and 39 parts of steamed water, 200 parts of wheat flour, 1 part of dietary fiber (B) 17 parts 1 Add an appropriate amount of distilled water to 2 parts of salt, 5 parts of granny sugar, and 4 parts of shortening, knead and ferment, remove the dough using the usual method, shape and remove the foil, and then bake in a gas oven. I made a loaf of bread.

When we compared the production of bread without dietary fiber additives in the same manner as above, we found that the bread according to the present invention had better fermentation and a better appearance than bread without dietary fiber additives, despite the amount of water added. (brown color), the texture was good, and the softness was well maintained even after several days.

Example 5 (Casing kamaboko) Casing kamaboko was prepared according to a conventional method by blending 00 parts of commercially available Surimini, 2.5 parts of common salt, 5 parts of dietary fiber (product C of the present invention), and 40 parts of distilled water.

Next, we produced a product without dietary fiber additives in exactly the same manner as above except that starch was used instead of dietary fiber, and compared it with the product of the present invention. It has excellent texture, and there is little deterioration in texture due to refrigeration.

Example 6 (Omelette) 200 parts of eggs, 55 parts of boiled stock, 20 parts of sugar, 2.
5 parts 2 dietary fibers (product of the present invention, Al2O part, chemical seasoning, and a small amount of oil) were used to make egg rolls using a conventional method.Cut the egg rolls into arbitrary sizes and wrap them in plastic wrap. Packaging ÷ Frozen Dl
<-2oc). Next, the same distribution as above was performed except that starch was used instead of dietary fiber, and trays with no added dietary fiber were made and stored frozen. The Uyaki according to the present invention had a good hue, a carotene color, and a good texture. Furthermore, when two frozen pieces of U4 were thawed, the unprocessed product produced some drips, but the product of the present invention did not produce any drips. From this, the present invention provides water retention,
It can be seen that the aging resistance is improved.

Example 7 (Fried food material) 70 parts of soft wheat flour and 30 parts of dietary fiber (product of the present invention) were uniformly mixed to prepare a batter for boiled food.

Add 3A eggs and 160ml of water to the above batter to make a batter, use this to seed sweet potatoes, and make 1so
Sweet potato tempura was made in tempura oil heated to c.

Using a coating material with no dietary fiber additives, I made large fries in the same manner as above and softened them, and when I fried them with a coating material made from "Honhatsu", I found that they were fried with no dietary fibers. Compared to the case where the batter was tinned, there were fewer fried balls and less oil was attached to the batter.

Example 8 (100 parts of white sticky rice with a small amount of rice) Washed with water, soaked in water, drained and steamed thoroughly, 14 parts of dietary fiber (product D of the present invention) was added thereto, and a rice cake dough was made using a kneader. This was then refrigerated (4°C).

Next, this mochi dough was cut and roasted according to the conventional method to make okaki.When making oshiokaki according to the present invention, compared to the case where no dietary fiber was added, the mochi dough was The refrigeration time could be reduced by about 20-30%, and the cutting properties were also significantly improved.

Example 9 (Candy) A candy was made by a conventional method by adding a small amount of fragrance to 64 parts of sand, 35 parts of maltose syrup (maltose content 55%), 7 parts of dietary fiber (product A of the present invention), and 1 part of dietary fiber (product A of the present invention). When candy is made according to the present invention, it is easier to concentrate than when no dietary fiber is added, and the resulting candy has a suitable cloudiness and has a good flavor with more flavor. Ta.

Example 10 (Jamsi sugar 40 parts, starch syrup 10 parts 1 food rut a (invention product Jul
) Add 2 parts of water (JO part) to 10 parts, boil it all down by the method, add a little red natural pigment dissolved in a small amount of water in advance with BX40, vitamin C, and citric acid in the evening, and then add BX
The whole jam was made by mixing the jam until 55% and then adding the strawberry flavor to the 6th grader and the 1st grader.

The resulting jam melted well in the mouth during the day and was easy to cut with a spoon.

Example 11 (honey bean paste) 15 parts of dietary fiber (product F of the present invention) was added to 85 parts of commercially available honey, stirred well, and the resulting mixture was sieved and then dried with hot air. It was dried in a machine at 50°C.

The chewed solid product did not lose its honey flavor and had rapid dissolution. From this, it can be said that the dietary fiber used in the product of the present invention is effective as a drying aid.

Example 12 (ice cream milk 73QCr:, sugar 23 (1, gelatin f:y7?
.

Fresh cream 3QQ+! , dietary fiber (inventive product E) 57. First, milk, sugar, and dietary fiber were put into the back of a container, heated, and brought to a boiling point. Then,
Drain the gelatin that has been soaked in water and swelled in advance and mix it in. Float the whole container in cold water to cool it, then put it in the freezer until it becomes semi-solid, then add fresh cream.
The mixture was stirred until homogeneous, then placed in the freezer again to cool and form ice cream.

Example 13 (gelatinized flour) 50 parts of waxy cornstarch and dietary fiber (product A of the present invention)
) with steam (3K9) while stirring a suspension consisting of 50 parts of
．． /TI) in a double donme dryer, and then crushed to produce gelatinized flour.

When the α-gelatinized flour was prepared according to the present invention, it was found that the flour was released better from the drum shear and the productivity was improved compared to the case where no dietary fiber was added. The gelatinized flour thus obtained can be effectively used for pressed confectionery such as Rakutane and salted sweets, and for coating confectionery such as bean confectionery.

Legend 14 (Cheese) 23 parts of powdered cheese (i'1U1) and 5 parts of dietary fiber (product B of the present invention) were mixed well and heated to 50 °C in hot water kept at 9 () to 95 °C. While grinding the parts, use a cylinder speed stirrer for about 1 minute.
Stir for 1 minute, add 28 parts of corn salad oil preheated to 60-70°C, stir at high speed, and emulsify.
Pack the dough into a mold and cool it in the refrigerator (4℃) to make cheese.

According to the VC of the present invention, less time is required for emulsification than when no dietary fiber is added.

Example 15 (stripe mustard powder 107. water 20) 2.05' salt, glucose by, citric acid 0.05'? , Corn Oil 5F.

1.0? and dietary fiber (uninvented product Bjioy).

The mustard paste made by Akira Honsaki can be stored in food products without additives, has excellent momme moisture and shape retention, and has a good flavor.
h-)

Claims (1)

[Claims] (1) Addition and use of dietary fiber obtained by soaking grain bran in an alkaline aqueous solution in the production of foods and drinks, in order to impart physiological activity to the food and drink and improve the physical properties of the food and drink. A method for producing healthy food and drink products characterized by: