JP4296426B2 - Dietary fiber material and method for producing the same - Google Patents

Description

The present invention relates to the production of plant-derived dietary fiber material,
An object of the present invention is to provide a tasteless, odorless, decolored dietary fiber material that does not impair the original taste, odor, and color of various food materials, even when added more than conventional food materials.

  In Japan, the importance of dietary fiber has gradually been recognized in relation to maintaining the health of the people. In addition, with the spread of refined processed foods, Japanese dietary fiber intake is decreasing, and dietary fiber is also mentioned as a lacking food ingredient along with calcium. Therefore, nutritionally, reinforcement of dietary fiber material to general foods has become an important theme.

Conventionally, there are various plant-derived dietary fiber materials such as sugar beet-derived beet fiber, sweet potato-derived sweet potato fiber, corn-derived corn fiber, apple-derived apple fiber, and soybean-derived soybean fiber.
These plant-derived dietary fiber materials (for example, sweet potato fiber derived from sweet potato or corn fiber derived from corn, soybean fiber derived from soybean) are, for example, raw material materials derived from plants (sweet potato starch husk or hull, corn starch mash, etc. Alternatively, it is produced by drying a hull, a hull of soybean, etc., and then crushing it to a certain particle size or less (see, for example, Patent Document 1 and Patent Document 2).
The conventional plant-derived dietary fiber material produced in this way is rich in dietary fiber components and is an excellent material in primary function (nutrition) and tertiary function (biological regulation function).
Japanese Unexamined Patent Publication No. 63-17684 JP 2001-120228 A

  However, conventional dietary fiber materials derived from plants have problems in secondary functions (specific odor, taste, and color derived from the plant) and added to food materials such as flour, rice flour, starch, livestock meat, and fish meat. In this case, the original odor, taste, and color derived from the plant impairs the original taste, odor, and color of the food material, which limits the amount of food material and dietary fiber material that can be added. There was a problem.

As an example of the above problem, there is a problem related to the addition of dietary fiber material derived from sugar beet, that is, beet fiber, to bread dough. Beet fiber has an excellent function of being able to produce bread that is elastic and can be stored for a long time by being added to bread dough. However, beet fiber has a peculiar odor called beet odor (unpleasant odor), so when added to bread, if the amount added is too large, the peculiar smell of the bread is impaired by the peculiar odor. , Bread quality will be degraded.
In short, although beat fiber has an excellent function, there is a problem that only a small amount can be added to a food material because its unique odor causes a reduction in food quality.

Therefore, in view of the above circumstances, the present inventors have intensively studied to improve the secondary function (specific taste, odor, color), and as a result, the plant-derived raw material is subjected to heat extraction treatment with an organic solvent. By reducing the content of crude fat to 0.1% by weight or less, even if it is added to various food materials more than the conventional one, the original taste, odor and color of the food material may be impaired. The present inventors have found that a plant-derived dietary fiber material that is free of taste, odorless and decolorized can be obtained, and the present invention has been completed.

  The present invention relates to a plant-derived dietary fiber material characterized in that the content of crude fat is 0.1% by weight or less.

  Examples of the plant-derived dietary fiber material of the present invention include those conventionally produced such as sugar beet-derived beet fiber, sweet potato-derived sweet potato fiber, corn-derived corn fiber, and soybean-derived soybean fiber.

  Among the plant-derived dietary fiber materials conventionally produced as described above, sugar beet-derived dietary fiber material (beet fiber) is rich in dietary fiber components compared to other plant-derived dietary fiber materials, and semi-loose. Since a lot of hemicellulose and pectin are contained, a vegetable fiber-derived dietary fiber material (beet fiber) in which the plant is a sugar beet is particularly preferable as the plant-derived dietary fiber material of the present invention.

  The plant-derived dietary fiber material varies depending on the type of plant, but generally contains a certain amount of crude fat exceeding 0.1% by weight (for example, 0.7% by weight for beet fiber derived from sugar beet) (see the table below). 2), by reducing the content of the crude fat to 0.1% by weight or less, the plant-derived dietary fiber material can eliminate the smell and taste peculiar to plants, and the color can be decolorized.

  Further, the present invention provides, for example, a method for producing a dietary fiber material from a plant-derived material raw material comprising a step of drying a plant-derived material raw material and a step of pulverizing the dried plant-derived material raw material. The process of removing the organic solvent from the residue by heat-extracting the raw material (including the raw material of the dietary fiber material as well as processed raw materials such as dried and pulverized raw materials) with an organic solvent It is related with the manufacturing method of the dietary fiber raw material derived from a plant characterized by including this.

  The plant-derived raw material used in the production method of the present invention is a raw material in the production of a plant-derived dietary fiber material, and differs depending on the type of plant-derived dietary fiber material to be produced. For example, when producing beet fiber derived from sugar beet, when preparing sugar beet pulp and sweet potato fiber derived from sweet potato, conventional raw materials derived from plants, such as sweet potato squeezed rice cake, are used. Examples include processed raw materials such as dried products and pulverized products.

  When a powder of 30 mesh or less is used as a plant-derived raw material, the plant-derived dietary fiber material produced by sufficiently removing crude fat (up to 0.1% by weight or less) in the heat extraction process is as follows. A plant that is tasteless, odorless and decolorized, but when it exceeds 30 mesh, the crude fat is not sufficiently removed (up to 0.1% by weight or less) in the heat extraction treatment and is produced. The derived dietary fiber material retains its taste, smell and color. Therefore, in the method for producing a plant-derived dietary fiber material of the present invention, it is preferable to use a powder having a particle size of 30 mesh or less as the plant-derived material material.

Furthermore, when the heat extraction treatment is performed by heat treatment at a temperature lower than 40 ° C. (heat extraction temperature), the crude fat is difficult to dissolve in the organic solvent. The plant-derived dietary fiber material that is not removed (up to 0.1% by weight or less) is produced with the taste, smell and color remaining.
Further, when the heat extraction treatment is performed by a heat treatment at a temperature exceeding 70 ° C. (heat extraction temperature), the amount of evaporation of the organic solvent increases, so that the crude fat is sufficiently (0) in the heat extraction treatment. The plant-derived dietary fiber material that is not removed (up to 1% by weight or less) is produced with the taste, smell and color remaining.
Therefore, in the manufacturing method of the plant-derived dietary fiber material of this invention, it is preferable that the said heat extraction process is a process heated at the temperature (heat extraction temperature) of 40-70 degreeC.

  In the method for producing a plant-derived dietary fiber material of the present invention, in the heat extraction treatment, crude fat is sufficiently removed (up to 0.1% by weight or less) with as little organic solvent as possible, and is tasteless and odorless. In order to produce a plant-derived dietary fiber material decolored in step 1, it is preferable to heat a mixture of 2 to 4 parts of an organic solvent to 1 part of a plant-derived material raw material at the above temperature (heat extraction temperature). .

  Further, in the method for producing a plant-derived dietary fiber material of the present invention, ethanol, acetone, hexane or the like used for food production is used as the organic solvent. Preferably, ethanol is used because of its boiling point and ease of handling. Is used.

According to the present invention, the content of crude fat is reduced to 0.1% by weight or less without damaging dietary fiber components by a simple method of heat extraction treatment of plant-derived raw material such as sugar beet pulp with an organic solvent. By reducing the content, the content of the dietary fiber material and the dietary fiber component in the conventional plant is not changed, and a tasteless, odorless, plant-derived dietary fiber material can be obtained.
The plant-derived dietary fiber material produced according to the method of the present invention is tasteless, odorless and decolorized, so that various foods can be used without impairing the original taste, odor, and color of the added food material. It has the effect that it can be added to the material more than the conventional one.
Therefore, by using the plant-derived dietary fiber material produced according to the method of the present invention, it is possible to produce processed foods containing a wide variety of plant-derived dietary fiber materials, resulting in insufficient intake of dietary fiber. This also has the effect of leading to an increase in dietary fiber intake by Japanese who are said to be doing it.
In addition, according to the present invention, despite the fact that it contains a large amount of dietary fiber components, because of its odor, conventionally, it has not been used as a raw material for dietary fiber materials, but has been used mainly as livestock feed, for example, It is very useful because ground beet pulp can be used as a raw material for dietary fiber materials.

  In the following description, a vegetable fiber-derived dietary fiber material (beat fiber), which is a kind of plant-derived dietary fiber material, will be described as an example. According to the present invention, raw material derived from sugar beet, that is, sugar beet pulp, is subjected to heat extraction treatment with an organic solvent, particularly ethanol, so that the fat component (crude fat) is 0.1% by weight or less without damaging the dietary fiber component. The beet fiber with improved smell (taste odor), taste and color peculiar to sugar beet was obtained. The details of the lipid component are unclear, but the literature reports that it contains beet saponin (glycoside), ferulic acid, etc., and in recent patent applications, The presence of glycosphingolipids has also been suggested.

The following examples and comparisons further illustrate the present invention.
Example 1: Production of beet fiber of the present invention 1 kg of sugar beet pulp (content of crude fat 0.69%) is used as a raw material, which is mixed with 3 L of ethanol (99%), and 60 ° C (heat extraction) After being heated to the processing temperature), the beet fiber of the present invention was produced by maintaining the same temperature for 1 hour, separating the solid-liquid by centrifugation, and drying the obtained solid phase.
In this production, the obtained beet fiber was 978 g, and the solid content extracted with ethanol (subtracting the amount of the obtained beet fiber from the amount of the raw material) was 22 g (2. 2%).

注１）粗脂肪値は公定法（エーテル抽出法）による。
注２）色は色差測定法（ハンターＬ値）による。
上記表１の結果から、本発明のビートファイバーは、甜菜パルプと比べ、粗脂肪の含有量が大きく（０．１重量％以下まで）減少し、それに伴い、甜菜由来の臭い、味がなくなり、色も脱色されたことが分かる。
加えて、エタノールでの熱抽出処理によって、甜菜パルプから除去された固形分（素材原料の量から得られたビートファイバーの量を引いたもの）には、粗脂肪の他、上記配糖体等のエタノール可溶性成分などが含まれるが、それらが除去されることにより、製造されたビートファイバーにおいて、甜菜由来の臭い、味がなくなり、色も脱色されたと考えられる。
また、以下の表２に示される、様々な植物由来の食物繊維素材の成分組成を参照して判るように、他の食物繊維素材と比べて粗脂肪の含有量が元々少ない、ビートファイバーですら、粗脂肪の減少によって、無味、無臭の、脱色されたものとなるのだから、粗脂肪の含有量が元々多いその他の食物繊維素材（小麦ファイバー、コーンファイバー等）も、本発明の方法によって、無味、無臭で脱色されたものとなると考えられる。
表２

When the sugar beet pulp used in Example 1 and the beet fiber produced in Example 1 were compared for the content of crude fat and the taste, smell, and color, the results shown in Table 1 below were obtained.
Table 1

Note 1) Crude fat value is based on the official method (ether extraction method).
Note 2) Color is based on the color difference measurement method (Hunter L value).
From the results of Table 1 above, the beet fiber of the present invention has a large content of crude fat (up to 0.1 wt% or less) compared to sugar beet pulp, and accordingly, there is no smell or taste derived from sugar beet, It can be seen that the color has also been decolored.
In addition, solids removed from sugar beet pulp by heat extraction with ethanol (those obtained by subtracting the amount of beet fiber obtained from the amount of raw material) include the above-mentioned glycosides in addition to crude fat. It is considered that the beet fiber produced has no odor and taste from sugar beet, and its color has been decolorized by removing these components, which are ethanol-soluble components.
In addition, as can be seen by referring to the composition of various plant-derived dietary fiber materials shown in Table 2 below, even beet fiber, which originally contains less crude fat than other dietary fiber materials By reducing the crude fat, it becomes tasteless, odorless, and decolorized, so other dietary fiber materials (wheat fiber, corn fiber, etc.) that originally have a high content of crude fat are also produced by the method of the present invention. It is considered to be tasteless, odorless and decolorized.
Table 2

上記表３の結果から、甜菜パルプは粒度３０メッシュより大きい粉末だと、本発明の方法に従って、熱抽出処理を行ったとしても、製造されるビートファイバーは、粗脂肪含有量の減少が、十分（０．１重量％以下までの減少）ではなく、味、臭いが残ったままであることが分かる。
このことから、本発明に従う方法において、粗脂肪を十分に除去し、無味、無臭のビートファイバーを製造するためには、甜菜パルプは粒度３０メッシュ以下の粉末にすることが好ましいことが分かった。 In the method for producing beet fiber according to the present invention (heat extraction treatment with an organic solvent), the following comparisons were made in order to investigate preferable conditions for producing a taste fiber that is sufficiently tasteless and odorless by removing crude fat. Went.

Example 1: Comparison of content of crude fat in beet fiber produced, and differences in taste and odor against differences in grain size of sugar beet pulp

Using 1 kg of sugar beet pulp of various particle sizes (content of crude fat 0.69%) as a plant-derived raw material, beet fiber is produced according to the method of Example 1, the content of crude fat, smell, Taste was measured.
The results are shown in Table 3 below.
Table 3

From the results of Table 3 above, if beet pulp is a powder with a particle size larger than 30 mesh, even if heat extraction treatment is performed according to the method of the present invention, the manufactured beet fiber has a sufficient reduction in crude fat content. It can be seen that the taste and odor remain rather than (reduction to 0.1% by weight or less).
From this, it was found that in the method according to the present invention, the sugar beet pulp is preferably made into a powder having a particle size of 30 mesh or less in order to sufficiently remove the crude fat and produce a tasteless and odorless beet fiber.

上記表４の結果から、４０℃以上の温度を境にして、製造されるビートファイバーは、粗脂肪含有量が大幅に減少し、無味、無臭のものとなることが分かる。
上記表４の結果及びエタノールの沸点を考慮すると、本発明に従う方法において、粗脂肪を十分に（０．１重量％以下まで）除去し、無味、無臭のビートファイバーを製造するためには、熱抽出処理における温度として、４０〜７０℃の温度を使用することが好ましいことが分かった。
なお、熱抽出処理の際の、加熱時間は、甜菜パルプがエタノールと混合加熱し、４０〜７０℃の温度に達すれば良く、その後の維持時間は抽出効率に影響しない。 Example 2: Comparison of the difference in taste and odor of the raw beet fiber content and the difference in taste and odor with respect to the difference in heat extraction treatment temperature 1 kg of sugar beet pulp (60 mesh pass through, content of crude fat 0.69%) Was used as a raw material, and beet fiber was produced according to the method of Example 1 except that various heat extraction treatment temperatures were used, and the content, odor, and taste of the crude fat were measured.
In addition, since ethanol was used as the organic solvent, the heat extraction treatment was performed at a temperature equal to or lower than the boiling point of 87.3 ° C.
The results are shown in Table 4 below.
Table 4

From the results of Table 4 above, it can be seen that the beet fiber produced at a temperature of 40 ° C. or higher greatly reduces the content of crude fat and is tasteless and odorless.
In view of the results in Table 4 above and the boiling point of ethanol, in the method according to the present invention, in order to sufficiently remove the crude fat (up to 0.1% by weight or less) and produce a tasteless and odorless beet fiber, It turned out that it is preferable to use the temperature of 40-70 degreeC as temperature in an extraction process.
In addition, the heating time in the case of a heat extraction process should just reach the temperature of 40-70 degreeC by mixing and heating sugar beet pulp with ethanol, and subsequent maintenance time does not affect extraction efficiency.

上記表５の結果から、濃度が、８５％以下のエタノールでは、粗脂肪の抽出効率が低く、製造されるビートファイバーは、粗脂肪含有量の減少が、十分（０．１重量％以下までの減少）ではなく、味、臭いが残ったままで、脱色も不十分のものであった。
このことから、本発明に従う方法において、粗脂肪を十分に（０．１重量％以下まで）除去し、無味、無臭で脱色されたビートファイバーを製造するためには、有機溶媒として、９０％以上の濃度のものを使用することが好ましいことが分かった。 Example 3: Comparison of difference in content of crude fat in beet fiber and taste, smell, and color with respect to differences in organic solvent concentration 1 kg of sugar beet pulp (60 mesh pass through, content of crude fat 0.69 %) Was used as a raw material, and various concentrations of ethanol were used as an organic solvent, and beet fiber was produced according to the method of Example 1, and the content, smell, taste, and color of the crude fat were determined. It was measured.
The results are shown in Table 5 below.
Table 5

From the results of Table 5 above, in ethanol having a concentration of 85% or less, the extraction efficiency of crude fat is low, and the manufactured beet fiber has a sufficient decrease in crude fat content (up to 0.1% by weight or less). However, the taste and smell remained, and decolorization was insufficient.
From this, in the method according to the present invention, in order to sufficiently remove crude fat (up to 0.1% by weight or less) and produce a tasteless, odorless and decolored beet fiber, 90% or more as an organic solvent It has been found preferable to use a concentration of

  From the results of Examples 1 to 3, when the sugar beet pulp is subjected to heat extraction treatment with ethanol according to the method for producing beet fiber of the present invention, the beet pulp of 30 mesh or less is used with ethanol having a concentration of 90% or more, and 40 It was found that by performing the heat extraction treatment at a temperature of ˜70 ° C., the crude fat was almost completely removed (up to 0.1% by weight or less), and a tasteless, odorless and decolored beet fiber was obtained.

表６に示すように、本発明の方法に従って製造されたビートファイバーは、従来の方法で製造されたビートファイバーと比べ、食物繊維成分の含有量は変わらないが、一般成分の粗脂肪の含有量が大きく減少し、品質（味、臭い、色）が改善された、食品素材に添加するのに良好な食物繊維素材であった。 Example 4: Comparison of component composition and secondary function (taste, smell, color) of beet fiber produced according to the method of the present invention and beet fiber produced by the conventional method

1t of dried sugar beet pulp containing 5.2% of water is pulverized with a fine pulverizer (hammer mill type), and then the pulverized dried sugar beet pulp is sieved with a sieve having a mesh size of 60 mesh or more, and 60 mesh or more And 875 kg of finely ground beet pulp (conventional beet fiber) was obtained in a yield of 87.5%.
After putting 20 kg of the fine sugar beet pulp (conventional beet fiber) into a 100 L capacity stainless steel heating vessel (steam heating, with a stir bar), further add 60 L of ethanol with a concentration of 99% to the mixed solution. Was heated to 65 ° C. with stirring. Thereafter, the solid and liquid were treated for 10 minutes at a rotational speed of 2,500 rpm using a perforated wall type centrifuge (manufactured by Kokusan Co., Ltd., model H-122) to obtain a solid phase. Then, the solid phase was dried using an air dryer (80 ° C.) to produce 19.6 kg of the beet fiber of the present invention containing 2.2% of water.
A comparison of the component composition and secondary function (taste, smell, color) of the beet fiber produced according to the method of the present invention and the beet fiber produced by the conventional method is shown in Table 6 below.
Table 6

As shown in Table 6, the content of the dietary fiber component in the beet fiber manufactured according to the method of the present invention is the same as that of the beet fiber manufactured in the conventional method, but the content of crude fat as a general component. Is a good dietary fiber material to add to the food material, with greatly reduced quality and improved quality (taste, smell, color).

Example 5: Comparison of bread manufactured with the addition of beet fiber of the present invention and bread manufactured without the addition of beet fiber 20 g of beet fiber obtained in Example 4 was mixed with 260 g of flour flour and 120 g of flour flour. To this, 10 g of baker's yeast, 4 g of salt, 16 g of sugar and 16 g of shortening oil were added and kneaded manually. This was fermented by a conventional method, molded, and then baked in a pan pot to produce bread containing the beet fiber of the present invention.
The odor and taste of the bread containing the beet fiber of the present invention and the bread not added with the beet fiber manufactured under the same conditions except that the beet fiber of the present invention was not added were compared. The bread produced with the addition of fiber was no different from the bread without the addition of beet fiber.
Furthermore, the bread containing the beet fiber of the present invention was fluffy and elastic compared to the bread without the beet fiber added, and could be stored for a long time.

Claims (4)

A method for producing beet fiber, a food material,
Using dried sugar beet pulp processed into powder with a particle size of 30 mesh or less,
2 to 4 parts of ethanol with a concentration of 90% or more is mixed with 1 part of the raw material, and a heat extraction treatment is performed at a temperature of 40 to 70 ° C.
Remove ethanol from the extraction residue,
The content of crude fat in the material is 0.1 wt% or less,
A manufacturing method of beet fiber. A beat fiber manufactured by the method according to claim 1. A food produced by adding the beet fiber according to claim 2. 4. Food according to claim 3, characterized in that the food is bread.