JP3672682B2 - Dietary fiber production method and dietary fiber-containing food containing dietary fiber - Google Patents
Dietary fiber production method and dietary fiber-containing food containing dietary fiber Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、食物繊維の製造方法に関する。本発明は、特に異味および／または異臭を改良した食物繊維の製造方法に関する。
【０００２】
【従来の技術】
近年、食物繊維は、体内において難消化性であり、人の健康維持に非常に有用であること（例えば、便秘改善作用、コレステロール代謝の正常化、耐糖性の改善、インシュリン分泌の促進、有害物質の吸着または対外への排泄等の生理作用を有すること）が認知および注目されており、食品市場への利用拡大化が図られている。
【０００３】
食物繊維は、単に体内で難消化性であること以外に、種々の物理的特性（例えば、高吸水性、高吸油性、耐熱性、粘度安定性、乳化性、高膨潤性）を有している。そのため、各種の食品に添加することにより、それらの物性を改良するのに有効であることが認められ、多くの食品メーカーにおいて需要が増加している。それに応じて、品質の優れた食物繊維を製造する方法が強く望まれている。
【０００４】
しかしながら、穀物の外皮（すなわち、糠）や根菜類の細胞壁（てんさいの搾り粕、サツマイモやジャガイモの澱粉粕）等は、そのままの形態では、不純物（例えば、穀物の外皮の表面に付着している澱粉、タンパク質等）が多くかつ組織が固いため、食感・風味が悪く、食品添加物として適さない。そこで、通常、これらを粉砕し、かつ不純物を可能な限り取り除くことにより対処している。
【０００５】
従来、穀類を原料とする食物繊維の粉砕・製造方法としては、原料としてとうもろこしを使用する場合、▲１▼ウェットミリング法で得られるとうもろこしの種皮を機械的な衝撃力を加えると共に水洗することにより、種皮に付着している澱粉、タンパク質および脂質等を除去した後、乾燥し、微粉化する方法、または▲２▼とうもろこしをドライミリング法により加工する際に得られる外皮部分を微粉化する方法が挙げられ、あるいは小麦ファイバーの食物繊維含量を高めるために、小麦ふすまを使用し、物理的な処理のみにより、胚乳、胚芽、および／または一部の油脂等を除去し、その後低温気流乾燥を行うことにより製品化されている。小麦ふすまとは、製粉工程で胚乳と胚芽が取り分けられた後に残る表皮の部分である。澱粉粕にクエン酸などによる処理またはアミラーゼ処理などを行うことにより、澱粉粕から澱粉を除去することが行われている。
【０００６】
【発明が解決しようとする課題】
しかしながら、とうもろこしの外皮、小麦ふすま、大豆または米の外皮等穀類の糠から調製された食物繊維は、各種食品への添加剤として、少量使用した場合には、問題が生じないが、例えば食物繊維の粉末等をそのまま食した場合、あるいは飲料もしくは調味料等のように水分を多く含むものに添加した場合には、口中でざらつきまたは独特の異味が感じられ、あるいは独特の異臭が残存することから、多量に使用すると食品自体の風味を損ねるという欠点を有する。
【０００７】
そこで、本発明の目的は、上記の食物繊維の有する生理活性および物性を損なわずに、さらに欠点である異味・異臭を改良した食物繊維を提供することにある。
【０００８】
【課題を解決するための手段】
本発明は、（ａ）穀類の種皮を微粉化すること、（ｂ）微粉化したものに、水溶液の形態で酸化剤の存在下、一定時間撹拌すること、並びに（ｃ）遠心分離機法または液体サイクロン分離器により澱粉およびタンパク質を除去した後、水洗、脱水および乾燥し、さらに微粉化を行うことを含んで成る食物繊維の製造方法を提供するものである。本発明は、上記（ａ）〜（ｃ）の３工程の組み合わせから成り、上記の組み合わせのうち１工程を欠いても、本発明の目的を達成し得ない。
【０００９】
【発明の実施の形態】
以下、本発明の製造方法を詳しく説明する。
【００１０】
先ず、工程（ａ）では、穀物の種皮（例えば、とうもろこし、小麦、米、または大豆等の外皮や澱粉粕）を、従来公知の粉砕機を用いて粒子の直径が６０μｍ以下になるまで微粉化する。粒子の直径が６０μｍよりも大きいと、最終製品に穀物特有の異味および／または異臭が残るため好ましくない。粉砕方法は、湿式であっても乾式であってもよい。
【００１１】
次に、工程（ｂ）において、上記（ａ）で得られた微粉化したものに、水溶液の形態または雰囲気気体として濃度１〜２００ｐｐｍの範囲の酸化剤の存在下、一定時間撹拌を行う。本発明において使用する酸化剤は、原料である穀類の外皮表面に付着している不飽和化合物等の臭気成分を分解することによって脱臭作用を発現することができ、当然、食品への使用が許可されたものであり、例えば次亜塩素酸ソーダまたはオゾン等が好ましい。本発明の方法において、酸化剤として次亜塩素酸ソーダ等の水溶性化合物を使用する場合、必要量の前記化合物を水に溶解させて予め水溶液を調製して用いる。また、オゾンのような水不溶性気体を酸化剤として用いる場合は、イオン交換水を用いてオゾン化水を調製し、それを必要量存在させる。ここで、酸化剤の濃度はいずれの場合も、上記の範囲が好ましい。酸化剤の濃度が下限：１ｐｐｍより少ないと、その作用が有効に発現せず、また上限：２００ｐｐｍを超えると、逆に最終製品の風味を損なうので好ましくない。酸化剤存在下、当業者に既知の方法（例えば、櫂型撹拌機）を用いて、回転数１２５ｒｐｍの速度で１〜２時間均一に撹拌する。撹拌が不十分であると、穀物粒子の外皮に未だ付着している不要な物質（臭気成分、澱粉および／またはタンパク質等）が十分に除去できないため、好ましくない。
【００１２】
最後に、工程（ｃ）において、遠心分離機または液体サイクロン分離器により、上記工程で澱粉、タンパク質、脂質、および可溶性成分の除去を行った後、水洗・脱水し、従来公知の方法で乾燥（温度：８０〜１６０℃、時間：１分〜１時間；乾燥後の粒子の含水量：３〜１０％）し、さらに上記（ａ）と同様の方法において再度微粉化して、粒度調整を行って仕上げる。上記工程（ａ）と同様に、ここでの粉砕方法は、湿式であっても乾式であってもよい。この工程（ｃ）において調整される食物繊維の粒度（粒子の大きさ）は、２０〜４０μｍの範囲が好ましい。
【００１３】
【発明の効果】
本発明の方法で製造された穀類の食物繊維は、酸化剤を用いて脱臭しかつ粒度を限定することにより、添加される最終製品において多量に含まれた場合も、異味・異臭が生じない。
【００１４】
【実施例】
以下に実施例を用いて本発明を説明するが、本発明は以下の実施例に限定されるものではない。
【００１５】
実施例１
とうもろこしの種皮を粉砕機を用いて粒子の直径が６０μｍ以下になる程度まで微粉化した。次に、予め調製した次亜塩素酸ソーダ（有効塩素２０ｐｐｍ）を含む水溶液に、上記で微粉化した粒子を投入して１時間撹拌を行った。その後、遠心分離機を用いて、澱粉、タンパク質、油脂、および可溶性成分の除去を行い、水洗・脱水後、乾燥機にて乾燥し、粉砕機で粉砕し、２０〜４０μｍの範囲に粒度調整を行った。
【００１６】
実施例２
小麦の種皮を粉砕機を用いて粒子の直径が６０μｍ以下になるまで微粉化した。次に、予め調製した次亜塩素酸ソーダ（有効塩素３０ｐｐｍ）を含む水溶液に、上記で微粉化した粒子を投入して２時間撹拌を行った。その後、遠心分離機を用いて、澱粉、タンパク質、油脂、および可溶性成分の除去を行い、水洗・脱水後、乾燥機にて乾燥し、粉砕機で粉砕し、２０〜４０μｍの範囲に粒度調整を行った。
【００１７】
実施例３
米の種皮を粉砕機を用いて粒子の直径が６０μｍ以下になるまで微粉化した。次に、オゾン濃度を５ｐｐｍに調整した水溶液に、上記で微粉化した粒子をに投入して１時間撹拌を行った。その後、遠心分離機を用いて、澱粉、タンパク質、油脂、および可溶性成分の除去を行い、水洗・脱水後、乾燥機にて乾燥し、粉砕機で粉砕し、２０〜４０μｍの範囲に粒度調整を行った。ここで用いたオゾン含有水溶液は、酸素ガスを原料としてオゾナイザーで発生させたオゾンを、散気管付密閉構造の溶解タンク内において、イオン交換水（比抵抗１０6Ωｃｍ、ｐＨ６.０、２５℃）に溶解して調製した。
【００１８】
比較例１（原料：とうもろこしの種皮／粉砕時の粒子直径が大きい場合）
とうもろこしの種皮を粉砕機を用いて粒子の直径が２００μｍ以下になる程度まで微粉化した。次に、予め調製した次亜塩素酸ソーダ（有効塩素２０ｐｐｍ）を含む水溶液に、、上記で微粉化した粒子を投入して１時間撹拌を行った。その後、遠心分離機を用いて、澱粉、タンパク質、油脂、および可溶性成分の除去を行い、水洗・脱水後、乾燥機にて乾燥し、粉砕機で粉砕し、１００〜２００μｍの範囲に粒度調整を行った。
【００１９】
比較例２（原料：とうもろこしの種皮／酸化剤添加せず）
とうもろこしの種皮を粉砕機を用いて粒子の直径が６０μｍ以下になる程度まで微粉化した。次に、水に、上記で微粉化した粒子を投入して１時間撹拌を行った。その後、遠心分離機を用いて、澱粉、タンパク質、油脂、および可溶性成分の除去を行い、水洗・脱水後、乾燥機にて乾燥し、粉砕機で粉砕し、２０〜４０μｍの範囲に粒度調整を行った。
【００２０】
比較例３（原料：小麦の種皮／酸化剤添加せず）
小麦の種皮を粉砕機を用いて粒子の直径が６０μｍ以下になる程度まで微粉化した。次に、水に、上記で微粉化した粒子を投入して１時間撹拌を行った。その後、遠心分離機を用いて、澱粉、タンパク質、油脂、および可溶性成分の除去を行い、水洗・脱水後、乾燥機にて乾燥し、粉砕機で粉砕し、２０〜４０μｍの範囲に粒度調整を行った。
【００２１】
比較例４（原料：米の種皮／酸化剤添加せず）
米の種皮を粉砕機を用いて粒子の直径が６０μｍ以下になる程度まで微粉化した。次に、水に、上記で微粉化した粒子を投入して１時間撹拌を行った。その後、遠心分離機を用いて、澱粉、タンパク質、油脂、および可溶性成分の除去を行い、水洗・脱水後、乾燥機にて乾燥し、粉砕機で粉砕し、２０〜４０μｍの範囲に粒度調整を行った。
【００２２】
試験方法
上記各実施例および比較例の試料に対して３倍の水を加えて十分に混合し、球状（直径：８ｃｍ）にしたものをアルミホイルで包み、それを蒸し器において２０分間蒸した後、直ちに開封して、パネラー１０人によって臭気および味質について主観的評価を行った。臭気についての評価段階と対応する点数を以下に示す。パネラーの合計点数の平均値をもって評価結果とした。
味質についての評価段階と対応する点数を以下に示す。味質についても、パネラーの合計点数の平均値をもって評価結果とした。
このようにして行った臭気および味質についての評価結果を表１に示す。
【００２５】
表１より、本発明の方法により製造した食物繊維は、従来法で作成したものに比べて、明らかに臭気および味質についての改善効果を有している。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing dietary fiber. The present invention particularly relates to a method for producing dietary fiber with improved off-flavors and / or off-flavors.
[0002]
[Prior art]
In recent years, dietary fiber is indigestible in the body and is very useful for maintaining human health (eg, constipation improving effect, normalization of cholesterol metabolism, improvement of glucose tolerance, promotion of insulin secretion, harmful substances) It has been recognized and attracted attention as having a physiological action such as adsorption or excretion to the outside, and its use in the food market is being expanded.
[0003]
In addition to being indigestible in the body, dietary fiber has various physical properties (eg, high water absorption, high oil absorption, heat resistance, viscosity stability, emulsification, and high swellability). Yes. Therefore, it is recognized that it is effective to improve the physical properties by adding to various foods, and the demand is increasing in many food manufacturers. Accordingly, a method for producing a high-quality dietary fiber is strongly desired.
[0004]
However, grain husks (i.e. rice cakes) and cell walls of root vegetables (sugar bean rice cakes, starch potatoes from sweet potatoes and potatoes), etc., are attached to impurities (for example, the surface of the grain skins). Starch, protein, etc.) and the structure is hard, so the texture and flavor are poor, and it is not suitable as a food additive. Therefore, these are usually dealt with by pulverizing them and removing impurities as much as possible.
[0005]
Conventionally, as a method for pulverizing and producing dietary fiber using cereal as raw material, when using corn as a raw material, (1) by applying mechanical impact force to corn seed coat obtained by wet milling method and washing with water A method of removing starch, proteins and lipids adhering to the seed coat and then drying and pulverizing, or a method of pulverizing the outer skin part obtained when processing corn (2) by dry milling. In order to increase the dietary fiber content of wheat fibers, wheat bran is used and endosperm, germs and / or some oils and fats are removed by physical treatment only, followed by low-temperature air drying Has been commercialized. Wheat bran is the part of the epidermis that remains after endosperm and germ are separated in the milling process. It has been practiced to remove starch from starch cake by subjecting the starch cake to treatment with citric acid or the like or amylase treatment.
[0006]
[Problems to be solved by the invention]
However, dietary fibers prepared from corn hulls such as corn hulls, wheat bran, soy or rice hulls do not cause problems when used in small quantities as additives to various foods. If you eat the powder of the product as it is, or add it to a high moisture content such as beverages or seasonings, it will feel rough or have a unique taste in the mouth, or a unique odor will remain When used in a large amount, the flavor of the food itself is impaired.
[0007]
Then, the objective of this invention is providing the dietary fiber which improved the taste and the nasty smell which are further faults, without impairing the physiological activity and physical property which said dietary fiber has.
[0008]
[Means for Solving the Problems]
The present invention comprises (a) pulverizing the seed coat of cereals, (b) stirring the pulverized product in the form of an aqueous solution in the presence of an oxidizing agent for a certain period of time, and (c) centrifuge method or The present invention provides a method for producing dietary fiber comprising removing starch and protein by a liquid cyclone separator, followed by washing with water, dehydration and drying, and further micronizing. The present invention consists of a combination of the above three steps (a) to (c), and even if one step of the above combination is missing, the object of the present invention cannot be achieved.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the production method of the present invention will be described in detail.
[0010]
First, in the step (a), grain seed coats (eg, corn, wheat, rice, soybean hulls and starch cakes) are pulverized using a conventionally known pulverizer until the particle diameter becomes 60 μm or less. To do. If the diameter of the particles is larger than 60 μm, it is not preferable because the end product has a peculiar taste and / or off-flavor peculiar to grains. The pulverization method may be wet or dry.
[0011]
Next, in the step (b), the fine powder obtained in the above (a) is stirred for a certain time in the presence of an oxidizing agent having a concentration in the range of 1 to 200 ppm as an aqueous solution or an atmospheric gas. The oxidizing agent used in the present invention can express a deodorizing action by decomposing odorous components such as unsaturated compounds adhering to the surface of the cereal skin, which is a raw material. For example, sodium hypochlorite or ozone is preferable. In the method of the present invention, when a water-soluble compound such as sodium hypochlorite is used as an oxidizing agent, an aqueous solution is prepared in advance by dissolving a necessary amount of the compound in water. Moreover, when using water-insoluble gas like ozone as an oxidizing agent, ozonized water is prepared using ion-exchange water, and the required amount exists. Here, the concentration of the oxidizing agent is preferably in the above range in any case. If the concentration of the oxidizing agent is less than the lower limit: 1 ppm, the action is not effectively exhibited. If the concentration exceeds 200 ppm, the flavor of the final product is adversely affected. In the presence of an oxidizing agent, the mixture is stirred uniformly for 1-2 hours at a rotational speed of 125 rpm using a method known to those skilled in the art (for example, a vertical stirrer). Insufficient agitation is not preferable because unnecessary substances (such as odor components, starch and / or protein) still adhering to the outer skin of the grain particles cannot be removed sufficiently.
[0012]
Finally, in step (c), the starch, protein, lipid, and soluble components are removed in the above step using a centrifuge or a hydrocyclone separator, then washed with water and dehydrated, and dried by a conventionally known method ( Temperature: 80 to 160 ° C., time: 1 minute to 1 hour; moisture content of particles after drying: 3 to 10%), and finely pulverized again in the same manner as in the above (a) to adjust the particle size. Finish. Similar to the step (a), the pulverization method here may be wet or dry. The particle size (particle size) of the dietary fiber adjusted in this step (c) is preferably in the range of 20 to 40 μm.
[0013]
【The invention's effect】
The dietary fiber of the cereal produced by the method of the present invention is deodorized using an oxidizing agent and limited in particle size, so that even if it is contained in a large amount in the final product to be added, no off-flavor or off-flavor is produced.
[0014]
【Example】
The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.
[0015]
Example 1
Corn seed coat was pulverized using a grinder to a particle diameter of 60 μm or less. Next, the finely divided particles were put into an aqueous solution containing sodium hypochlorite (effective chlorine 20 ppm) prepared in advance and stirred for 1 hour. Then, using a centrifuge, starch, proteins, fats and oils and soluble components are removed, washed with water, dehydrated, dried with a dryer, pulverized with a pulverizer, and adjusted to a particle size of 20-40 μm. went.
[0016]
Example 2
The wheat seed coat was pulverized using a pulverizer until the particle diameter became 60 μm or less. Next, the finely divided particles were put into an aqueous solution containing sodium hypochlorite (effective chlorine 30 ppm) prepared in advance and stirred for 2 hours. Then, using a centrifuge, starch, proteins, fats and oils and soluble components are removed, washed with water, dehydrated, dried with a dryer, pulverized with a pulverizer, and adjusted to a particle size of 20-40 μm. went.
[0017]
Example 3
The rice seed coat was pulverized using a pulverizer until the particle diameter became 60 μm or less. Next, the finely divided particles were put into an aqueous solution whose ozone concentration was adjusted to 5 ppm and stirred for 1 hour. Then, using a centrifuge, starch, proteins, fats and oils and soluble components are removed, washed with water, dehydrated, dried with a dryer, pulverized with a pulverizer, and adjusted to a particle size of 20-40 μm. went. The ozone-containing aqueous solution used here is an ion-exchanged water (specific resistance 10 6 Ωcm, pH 6.0, 25 ° C.) in a dissolution tank having a sealed structure with an air diffuser, using ozone generated from an oxygen gas as a raw material. And dissolved.
[0018]
Comparative Example 1 (Raw material: Corn seed coat / when the particle diameter during grinding is large)
Corn seed coat was pulverized using a grinder to a particle diameter of 200 μm or less. Next, the finely divided particles were put into an aqueous solution containing sodium hypochlorite (effective chlorine 20 ppm) prepared in advance and stirred for 1 hour. Thereafter, using a centrifuge, starch, proteins, fats and oils and soluble components are removed, washed with water, dehydrated, dried with a dryer, pulverized with a pulverizer, and adjusted to a particle size of 100 to 200 μm. went.
[0019]
Comparative Example 2 (Ingredients: Corn seed coat / without oxidizer added)
Corn seed coat was pulverized using a grinder to a particle diameter of 60 μm or less. Next, the finely divided particles were put into water and stirred for 1 hour. Then, using a centrifuge, starch, proteins, fats and oils and soluble components are removed, washed with water, dehydrated, dried with a dryer, pulverized with a pulverizer, and adjusted to a particle size of 20-40 μm. went.
[0020]
Comparative Example 3 (Ingredients: wheat seed coat / without oxidizer added)
The wheat seed coat was pulverized using a grinder to a particle diameter of 60 μm or less. Next, the finely divided particles were put into water and stirred for 1 hour. Then, using a centrifuge, starch, proteins, fats and oils and soluble components are removed, washed with water, dehydrated, dried with a dryer, pulverized with a pulverizer, and adjusted to a particle size of 20-40 μm. went.
[0021]
Comparative Example 4 (Raw material: Rice seed coat / without oxidizer added)
The rice seed coat was pulverized using a grinder to the extent that the diameter of the particles was 60 μm or less. Next, the finely divided particles were put into water and stirred for 1 hour. Then, using a centrifuge, starch, proteins, fats and oils and soluble components are removed, washed with water, dehydrated, dried with a dryer, pulverized with a pulverizer, and adjusted to a particle size of 20-40 μm. went.
[0022]
Test method Three times as much water was added to the samples of each of the above Examples and Comparative Examples and mixed well, and the spheres (diameter: 8 cm) were wrapped with aluminum foil, which was then heated in a steamer at 20 After steaming for a minute, it was immediately opened and subjected to subjective evaluation of odor and taste quality by 10 panelists. The odor evaluation stage and the corresponding points are shown below. The average value of the total panel score was taken as the evaluation result.
The evaluation levels for taste quality and the corresponding points are shown below. Regarding the taste quality, the average value of the total score of the panelists was used as the evaluation result.
Table 1 shows the evaluation results of the odor and taste quality thus obtained.
[0025]
From Table 1, the dietary fiber produced by the method of the present invention clearly has an improving effect on odor and taste quality as compared with that produced by the conventional method.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28064996A JP3672682B2 (en) | 1996-10-23 | 1996-10-23 | Dietary fiber production method and dietary fiber-containing food containing dietary fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28064996A JP3672682B2 (en) | 1996-10-23 | 1996-10-23 | Dietary fiber production method and dietary fiber-containing food containing dietary fiber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10117712A JPH10117712A (en) | 1998-05-12 |
| JP3672682B2 true JP3672682B2 (en) | 2005-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP28064996A Expired - Fee Related JP3672682B2 (en) | 1996-10-23 | 1996-10-23 | Dietary fiber production method and dietary fiber-containing food containing dietary fiber |
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| JP6170331B2 (en) * | 2013-04-24 | 2017-07-26 | 株式会社日清製粉グループ本社 | Production method of fine bran |
| CN114514983A (en) * | 2021-12-28 | 2022-05-20 | 滨州中裕食品有限公司 | High-content wheat dietary fiber powder and preparation method and application thereof |
| CN114982898A (en) * | 2022-05-06 | 2022-09-02 | 浙江上方生物科技有限公司 | Dry sterilizing and bleaching process |
| CN118830633B (en) * | 2024-09-20 | 2024-12-17 | 山东渠风食品科技有限公司 | Extraction method of wheat dietary fiber |
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| JPH10117712A (en) | 1998-05-12 |
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