JPH0223152B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a dietary fiber-containing food. Specifically, the present invention relates to a dietary fiber-containing food containing a dietary fiber composition consisting of hemicellulose and cellulose. (Prior Art) Ingesting a large amount of fiber is recommended as a preventive measure against hypercholesterolemia, which causes arteriosclerosis and myocardial infarction. Known fiber sources that have the effect of reducing plasma cholesterol include hemicellulose extracted from grains and beans, as well as pectic polysaccharides, guar gum, and polydextrose. Among these, hemicellulose has the effect of adsorbing cholesterol in food that remains in the digestive tract and excreting it from the body together. It also adsorbs cholesterol in bile that is divided into the duodenum, thereby preventing its reabsorption. In this way, hemicellulose prevents the absorption of cholesterol in food and bile, and has the effect of gradually reducing cholesterol in the body. (Problems to be Solved by the Invention) Among the above-mentioned fiber sources, polysaccharides other than hemicellulose have high swelling properties, so when added to foods at high concentrations, the viscosity of the food increases significantly and the texture deteriorates. Because of this drawback, it has been practically impossible to add it at a high concentration. In addition, purified hemicellulose is also expensive, so it is currently hardly used. (Means for Solving the Problems) As a result of various studies on dietary fibers having a cholesterol-reducing effect, the present inventor found that when cellulose coexists with hemicellulose at a certain ratio, the cholesterol excretion effect increases. completed. That is, an object of the present invention is to provide a food that contains a dietary fiber composition consisting of hemicellulose and cellulose and has the effect of reducing cholesterol in the body. In the present invention, hemicellulose is preferably supplied from wheat, corn husk, soybean husk, or Plantago ovata husk. (Structure of the Invention) The present invention comprises a dietary fiber-containing food product in which the weight ratio of hemicellulose to cellulose is 1:1 to 2:1. Hemicellulose is a general term for polysaccharides that widely exist along with cellulose in plants, and has chemical properties similar to cellulose.
The main ones are xylan, glucomannan, and arabogalactan. Since purified hemicellulose is expensive to produce as described above, it is desirable to use plant seed coats with a high content of hemicellulose as a source of hemicellulose. As the plant seed coat, for example, one type or a combination of two or more of inexpensive by-products in the food industry such as wheat, corn hulls, and soybean seed coats, and Plantago Obata seed coat (trade name: Isagol) can be used as appropriate. In addition, cellulose has glucose β-1,4
-, a glucoside-linked polysaccharide, which is the main component of plant cell membranes. In the present invention, as the cellulose, powdered or crystalline cellulose, which is commonly used as a food additive, is used. The mixing ratio of hemicellulose and cellulose is 1:1 to 2:1 by weight. Ratio of hemicellulose to cellulose is 0.5:1
If it is below, it will be difficult to obtain the desired texture,
If the ratio exceeds 10:1, it becomes difficult to obtain the expected cholesterol-lowering effect. By mixing various excipients or nutritional sources with this dietary fiber composition consisting of hemicellulose and cellulose, it is possible to produce foods that can achieve various purposes. For example, by mixing the above-mentioned composition with a powder selected from wheat flour, corn starch, potato starch, and other various grain powders, and making the mixture into a puffed molded product or a paste according to a conventional method, various dietary fiber-enriched products can be obtained. It can be food. In this case, the content of the dietary fiber composition is 5
It is preferably from 10 to 40% by weight, particularly from 10 to 30% by weight. When the content of the dietary fiber composition is 5 parts by weight or less, the expected cholesterol-reducing effect cannot be obtained, and when the content is 40 parts by weight or more, a preferable texture cannot be obtained. In addition, this dietary fiber composition may include animal oil/vegetable oil, animal protein, vegetable protein,
Nutrient sources selected from hydrocarbons and/or amino acids, highly unsaturated fatty acids, plant extract components,
Foods containing dietary fiber can be produced by mixing various vitamins, various inorganic salts, and various food additives such as flavorings, seasonings, colorants, and preservatives, and then processing the mixture. . The processing is
Powdering, granulation, pressure molding, swelling molding, compacting,
Various methods such as flaking and baking can be used, and the desired food form can be obtained depending on the processing method selected. In this case, the content of the dietary fiber composition in the whole food is 5 to 40% by weight, preferably 10 to 30% by weight. The types and amounts of materials other than dietary fiber contained in such foods are changed as appropriate depending on the patient's symptoms and preferences. (Examples) Hereinafter, the present invention will be explained in detail using Examples and Test Examples. Example 1 Corn seed husk (product name: Solar Eclipse)
10 parts by weight, soybean seed coat (product name: NewPro Plus
Using a mixer, mix 10 parts by weight of Plantago Obata seed coat (product name: Isagol), 10 parts by weight of cellulose (product name: Avicel), 65 parts by weight of wheat flour (soft flour), and 1 part by weight of table salt. After that, about 10% of the total weight of water was added and kneaded.
Next, the obtained raw material was passed through a twin-screw extruder and expanded and molded under conditions of a temperature of 150° C. and 80 atm.
The obtained product was sufficiently puffed, had a good texture, and had a pale yellow color. The dietary fiber (indigestible polysaccharide) in the product was measured according to the method of DAT Southgate et al. (J.Sci.Food Agric., 20 , 331 (1969)) and found to be 33.9% by weight. Example 2 Steam was applied for a short time to 55 parts by weight of wheat grains from which the outer and inner husks had been removed, followed by washing with water, dehydration, and light crushing using a coarse crushing roll. Next, add 2 parts by weight of egg white, 5 parts by weight of sodium caseinate, 6 parts by weight of corn oil, 7.5 parts by weight of pregelatinized starch, and corn husk as dietary fiber (same as above).
A small amount of common salt and 18 parts by weight of malt syrup were added to a mixture of 1.5 parts by weight, 3 parts by weight of soybean seed coat (same as above), and 1.5 parts by weight of cellulose (same as above), and cooked under pressure conditions. The resulting cooked product was passed through a dryer to reduce the moisture content from about 50% to about 20%, break up adhering grains, and homogenize the whole product. The mixture was then heated to a temperature of about 85°C, pressed using a flake roll, and further roasted to reduce the moisture content to about 5%, yielding a flaky food. The dietary fiber (indigestible polysaccharide) content in this food was measured by the method described above and was found to be 16.9%. It was translucent and light brown in color, and had excellent flavor and texture. (Test Example) A group of 6 male Wistar rats with an initial weight of about 70 g were pre-fed for 6 days on a commercially available feed, and then each rat was given the feed according to the present invention (No. 1 to No. 4) and a control. After feeding the feeds (No. 5 to No. 10) for 2 weeks, body weight gain, food intake, liver weight, serum cholesterol level, HDL cholesterol level, and liver cholesterol level were measured. Each feed consists of high-cholesterol purified feed (contains 25% casein, 1% cholesterol, and 0.25% sodium cholate) with the composition shown in Table 1.
Dietary fiber of different composition per 10% of total food weight
It was a mixed meal containing 20% to 20%. The results are shown in Table 2. Table 1 Composition of basic feed Ingredients by weight Casein 25 Common sugar 15 Lard 15 Corn oil 2 Salt mixture 5 Vitamin mixture 1 Choline chloride 0.2 Cholesterol 1 Sodium cholate 0.25 Dietary fiber As shown in Table 2 α-starch Total 100 Add so that

【table】

[Table] As shown in Table 2, the serum cholesterol level and liver cholesterol level of the rat group fed the diet containing the dietary fiber composition of the present invention were significantly lower than that of the control. However, HDL
-Cholesterol was not low. In addition, in feed No. 8 in which isagol was used alone, both the serum cholesterol value and the liver cholesterol value apparently decreased. This is due to the fact that isagol itself has a large swelling property, so the amount of feed consumed was small. (Effects of the Invention) As explained in detail above, the food containing the dietary fiber composition in which hemicellulose and cellulose coexist in a certain ratio according to the present invention has a lower serum cholesterol level than a food containing only hemicellulose or cellulose. Since it has the effect of significantly lowering liver cholesterol levels, it can be an excellent preventive and therapeutic food for hypercholesterolemia. Furthermore, since it is a food containing a high content of dietary fiber, it also has the effect of promoting bowel movement, and can be given to healthy people as a food for preventing or treating constipation.

Claims (1)

[Scope of Claims] 1. A food containing dietary fiber in which the weight ratio of hemicellulose to cellulose is 1:1 to 2:1. 2. The dietary fiber-containing food according to claim 1, wherein hemicellulose is contained in wheat, corn husk, soybean seed coat, or Plantago ovata seed coat. 3. The dietary fiber-containing food according to claim 1 or 2, wherein the total content of hemicellulose and cellulose in the food is 5 to 40% by weight.