JPH0653052B2 - Manufacturing method of new dietary fiber material - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a new dietary fiber material, and in particular, a new dietary fiber material having significantly enhanced swelling property and water retention, which are the main characteristics of dietary fiber. Regarding the manufacturing method of.

(Prior Art) With the rapid improvement of living standards in recent years, eating habits have become the center of preference, and as a result of ingesting extremely refined and processed foods, so-called Western-type adult diseases are increasing.

Regarding physiological effects of dietary fiber, Burkitt's submission of a fiber hypothesis regarding the relationship between colorectal cancer and diet has led to many studies.

Further, in recent years, interest in dietary fiber has increased, and it has been pointed out that the above-mentioned adult diseases are greatly related to dietary fiber. For example, dietary fiber is physiologically associated with diseases such as colon cancer, serum cholesterol elevation, arteriosclerosis, and diabetes. It has been clarified that they are closely related to each other, and new functions such as a blocking effect on digestive and absorption toxicity have been discovered.

As described above, dietary fiber is recognized as an important dietary factor in considering human health, and recently, dietary fiber derived from various vegetables, root vegetables, fruits or fruits, and cereals has been provided. Has been done.

These dietary fibers are usually powders or granules prepared by drying, pulverizing, classifying, etc. fibers separated from the above-mentioned various sources by appropriate means, and if necessary, further treated with acid or alkali or appropriately selected. It is prepared by treating with the bleaching agent.

Most of the thus-prepared dietary fibers mainly contain cellulose, hemicellulose, pectin and lignin, and have swelling properties and water retention properties corresponding to their origins.

There is also an attempt to enzymatically treat the dietary fiber obtained by the above-mentioned preparation method. For example, the enzyme and yeast are allowed to act on the plant fiber obtained by boiling and freezing dried vegetables to obtain a semi-aged dietary fiber. (JP-A-59-227263), Okara treated with a proteolytic enzyme, a lipolytic enzyme, and a glycolytic enzyme as a pretreatment for treatment with an extruder (JP-A-63-273448), cereal bran Insoluble dietary fiber is digested with a solvent to remove fat and then enzymatically treated to remove proteins and carbohydrates (JP-A-60-262572).

(Problems to be Solved by the Invention) As described above, it has been gradually clarified that dietary fiber has various physiological functions, but recently, in the action in the digestive tract, it has a particularly large expandability and water retention property. It is becoming clear that they are involved.

However, in the above-mentioned conventional preparation and treatment of dietary fiber, there is no device or invention for intentionally enhancing the swelling property and the water retention property, and no proposal has been made for a technique for assuming this.

Among the conventionally known techniques for enzymatically treating dietary fiber, the one described in Japanese Patent Laid-Open No. 227263/1984 is a living enzyme containing multiple enzymes synthesized by hybrid enzymes such as digestive enzyme, lactic acid bacterium, yogurt inoculum. Those disclosed in Japanese Patent Laid-Open No. 63-273448 are intended to be present in dietary fiber, and are subjected to an extrusion treatment to reduce the high water content and high water retention characteristic of okara. In addition, in Japanese Patent Laid-Open No. 60-262.
No. 572 discloses an insoluble dietary fiber, which is defatted with a solvent and then enzymatically treated to remove proteins and carbohydrates, thereby removing the digestible portion, thereby making it insoluble and substantially non-swellable. None of these conventionally known ones is intended to obtain dietary fiber, and is not intended to intentionally enhance the expansiveness and water retention of the dietary fiber source.

(Means for Solving the Problems) This invention has been completed as a result of diligent research aimed at enhancing the expansiveness and water retention of dietary fiber from the above-mentioned circumstances, and it has been completed with plant-derived water-soluble fiber What was obtained by treating a dietary fiber source that gives a complex type dietary fiber composed of water-soluble fiber with at least one of a proteolytic enzyme and a lipolytic enzyme to obtain a dietary fiber with enhanced swelling property and water retention Is.

(Action) A dietary fiber source that provides a composite dietary fiber composed of water-soluble and water-insoluble fibers of plant origin, which is the subject of the present invention, is a single fiber component such as pectin or konjak mannan. , Guar gum, water-soluble dietary fiber such as sodium alginate, and non-water-soluble dietary fiber such as wood cellulose, for example, wheat bran, cereals such as corn bran, fruits such as apple pulp, beet pulp,
It is a source of dietary fiber for root vegetables or vegetables such as potato pulp, asparagus fiber, burdock fiber and wiping fiber.

These dietary fiber sources are generally foods in which a water-insoluble fiber such as cellulose and lignin as a fiber component and a water-soluble fiber such as hemicellulose, pectin, and viscous polysaccharide are organically bonded. It is a fiber source.

As described above, when the dietary fiber source of the present invention is treated with at least one of proteolytic enzyme and lipolytic enzyme, the swelling property and water retention of the dietary fiber thus obtained are improved. , Significantly higher than that of conventionally obtained dietary fiber.

Explaining this, 100 g of each of 7 kinds of dietary fiber sources of beet pulp, apple pulp, corn bran, burdock fiber, asparagus fiber, wheat bran and wiping fiber having a grain size of 20 to 80 mesh were put in 5 waters respectively. Transfer to a container, add 4% of each dietary fiber source of protease (proteolytic enzyme) and lipase (lipolytic enzyme) respectively, and keep it in a constant temperature water bath at 45 ° C for 24 hours for enzyme treatment, and then take out water. Swellability and water retention were tested on samples of dietary fiber from each dietary fiber source obtained by washing, dehydration and ventilating at 50 ° C.

The swelling property was judged by the measurement result of water settling volume (ml / g), 1.00 g of each sample was put in a 100 ml measuring flask, about 50 ml of pure water was added and mixed, and after degassing with a running water pump, pure water was added. Make up to 100 ml with water and read the settled volume of the sump after standing still for 6 hours. Water retention was judged by the result of water retention (g / g), excess pure water was added to each sample and mixed well, free water was removed by natural filtration after 1 hour, and the sample after 1 hour of filtration was removed. The water retention (g / g) is measured. The results of swellability and water retention are shown in Table 1.

(Note) N ... No enzyme treatment T ... Enzyme treatment Used enzyme Used enzyme Proteolytic enzyme ... Punchase NP-2 (manufactured by Yakult Honsha) Lipolytic enzyme ... Lilipase A-10 (manufactured by Osaka Bacterial Research Institute) Burdock fiber, Asparagus and wipes are residues obtained by treating burdock, white asparagus and wipes with hot water and then hot alcohol, respectively.

As is clear from Table 1, the dietary fiber obtained by the enzyme treatment has some differences depending on the type of dietary fiber source,
It was observed that, for all dietary fibers, the treated volume of water, which is an index of swellability, and the amount of water retained, which is an index of water retention, were increased by enzyme treatment compared with the case without enzyme treatment. In the case of the dietary fiber obtained by treating the sowing fiber, the settling volume in water and the water retention amount are remarkably higher than those of the case without the enzyme treatment by 2-3 times. In addition, the water retention tends to be higher than the water settling volume due to the enzyme treatment, and the water retention is further improved.

The proteolytic enzyme and the lipolytic enzyme used in the enzyme treatment of the present invention are derived from, for example, microorganisms used in general food processing, and when used alone and in combination, for example, in the case of beet pulp, the volume of submerged water is set. As to the second item, the combined use seems to be superior to the single use as shown in the second item, but the single use also shows an improvement as compared with the case without the enzyme treatment, so it is advisable to decide which is adopted as necessary.

The required amount of the enzyme peaks at 5% with respect to the dietary fiber source, and even if added in a larger amount, the improvement effect commensurate with the amount of the enzyme cannot be expected to be large, so the practical range is 2.5 to 7.5% Becomes

There are endo-type and exo-type proteolytic enzymes, but the exo-type is more preferable because the endo-type tends to weaken the tissue when acting on a dietary fiber source. The conditions for the enzyme treatment may be the optimum conditions for the enzyme to be used, but the temperature is about 3
The pH is in the range of 4 to 45 ° C. and 4 to 6. Further, the processing time is 12 hours at the peak, and even if the processing time is longer than that, the effect is only slightly increased, so that the practical range is 12 to 24 hours (Table 3). The dietary fiber whose swelling property and water retention property are improved by the above enzyme treatment is washed, dehydrated, dried, and optionally pulverized and classified to be a new dietary fiber raw material of the present invention.

In this case, if the drying temperature is 70 ° C. or higher, heat denaturation occurs and the quality is deteriorated, which is not preferable. .

Drying is preferably a drying method such as ventilation drying, spray drying, or freeze drying under a temperature condition that does not cause deterioration of dietary fiber as described above. In the case of ventilation drying, the product temperature is lowered as much as possible. It is preferable. Also, freeze-drying tends to give better results.

The dietary fiber obtained as described above is an excellent food in which physicochemical properties are remarkably improved as compared with dietary fiber obtained by conventional means, and swelling property and water retention property are remarkably enhanced. It is a new material, and eliminates the negative factors in the taste, such as the unusual taste and odor, which are often found in conventional products, and provides dietary fiber with a favorable taste. Further, since the present invention does not use any drug unfavorable to human health, it can be used alone or in various processed foods and is safe in terms of hygiene.

The physiological importance of dietary fiber has been confirmed in many fields, but it has a wide variety of chemical or physical properties depending on its origin, and its behavior in the digestive tract is also different. The effect will also be different.

However, dietary fiber surely affects the living body,
Currently, it is involved in many living body maintenance functions in addition to diseases called adult diseases.

As a specific mechanism of expression of dietary fiber in the living body, in the conventional studies on dietary fiber, the theory of adsorption and excretion of bile acids and cholesterol for the cholesterol lowering effect in blood, and the carcinogen substance for the colon cancer development inhibitory effect are It is strongly related to the physicochemical properties of dietary fiber, such as the theory of dilution and excretion to the outside of the body, the theory of the effect of delaying the outflow of sugar in the stomach for diabetes, and the theory of the effect of inhibiting digestive absorption toxicity with swelling. It is clear that they are related.

The dietary fiber new material obtained by this invention has been able to surely enhance the physiological effect by significantly increasing the swelling property and the water retention property as compared with the conventional dietary fiber, and has a wider range of utilization as a dietary fiber. Is what is expected. Hereinafter, the present invention will be described more specifically with reference to Examples and Test Examples.

(Examples) Examples Beets were cut into strips, and the extraction of soluble substances mainly composed of sucrose was completed with hot water at about 80 ° C. 200 kg of compressed beet pulp having a water content of 74% was stored in a thermostatic chamber (45 m) of 1 m ³ in volume. ~ 46
° C.) put, and about 0.8 m ³ volume by adding hot water, Panchitaze NP-2 and (proteolytic enzymes), Riripaze A-
1.8 kg of 10 (lipolytic enzyme) was added and dissolved, and the mixture was kept at 45 to 46 ° C. for 24 hours under gentle stirring.

The enzyme-treated beet pulp after the above treatment was thoroughly washed with water and then subjected to a press dehydrator to obtain 266 kg of dehydrated beet pulp having a water content of 82.4%.

Then, the total amount of the dehydrated beet pulp was dried at a product temperature of 60 ° C. using a shelf type ventilation dryer to obtain 50 kg of dried beet pulp having a water content of 6.5%.

The whole amount of this dried beet pulp was crushed by a compact mill (hammer mill system, screen opening 0.8 mm) and then sieved with a 60 mesh sieve to obtain 46 kg of powder passing through 60 mesh (new dietary fiber material of this invention). Obtained.

The results of measuring the water settling volume (expandability) and water retention (water retention) of this powder were 31.0 ml / g and 1 respectively.
It was 9.2 g / g.

Comparative Example 200 kg of compressed beet pulp having a water content of 74% obtained in the same manner as in Example was transferred to a tank having a volume of 1 m ³ and treated with warm water at 80 to 83 ° C. for 30 minutes under slow stirring, and then dehydrated in the same manner as in Example. After drying and pulverization, 51 kg of powder (dietary fiber produced by a conventional production method) having a water content of 6.4% and passing through 60 mesh was obtained.
The results of measuring the settled volume (expandability) and water retention (water retention) of this dietary fiber in water were 11.0 ml / g and 9.6 g / g, respectively.

Test Example By the new raw material of the dietary fiber of the present invention obtained in the example and the conventional dietary fiber obtained in the comparative example, 4-week-old, body weight 110-115 g
Three groups of 10 rats each prepared as described above were prepared and the following animal tests were conducted.

Basic feed composition: casein 25%, corn oil 5%, mineral mixture 4%, vitamin mixture 1%, choline chloride 0.2
%, Vitamin E granules 0.05%, sugar added 100%
And what.

As shown in Table 5, the rats of Groups 1 to 3 each had a basic diet as a base and the dietary fiber new material of the present invention and conventional dietary fiber were added to the rats and fed continuously for 12 weeks. , Liver total lipid and cholesterol contents were measured respectively. The results are shown in Table 5. In the test plot fed with the basic diet only, the serum cholesterol level and the total lipid and cholesterol contents of the liver were the highest, and the diet was supplemented with the conventional dietary fiber.
%, The test zone with the addition of 5% of the dietary fiber new material of the present invention to the basic feed is the lowest, and the effect of the addition of the dietary fiber new material of the present invention is remarkable. There was found.

(Effect) According to the production method of the present invention, since a dietary fiber having remarkably enhanced expandability and water retention as compared to the dietary fiber obtained by the conventional method is obtained, the usefulness of dietary fiber is further enhanced, It is extremely significant that it contributes to the maintenance of human health by being used alone or in various processed foods.

Claims (3)

[Claims] 1. A compressed beet pulp obtained by extracting a soluble substance composed mainly of sucrose from beet cut into strips is treated with at least one of a proteolytic enzyme and a lipolytic enzyme to enhance swelling property and water retention. A method for producing a new dietary fiber material, which comprises obtaining dietary fiber. 2. The method according to claim 1, wherein the pressed beet pulp is treated with at least one of a protease and a lipolytic enzyme and then dried at a temperature of 70 ° C. or lower. 3. The method according to claim 1, wherein the proteolytic enzyme is exopeptidase.