JPH10195104A - Starch material high in dietary fiber, food and beverage containing it, pharmaceuticals, cosmetics and industrial products - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a starch material containing a high content of dietary fiber, and a food and beverage, a pharmaceutical, a cosmetic and an industrial product containing the same. SOLUTION: A starch having an amylose content of 30% by weight or more is subjected to a wet heat treatment to obtain a dietary fiber-rich starch material having a dietary fiber content of 30% by weight or more. Examples of starch having an amylose content of 30% by weight or more include high amylose corn starch and / or
Alternatively, a mixture of a derivative thereof and, if necessary, a starch having an amylose content of less than 30% by weight is used. In addition, by adding this dietary fiber-rich starch material to foods and drinks, pharmaceuticals, cosmetics, and industrial products, a bioactive effect of dietary fiber can be imparted, and heat stability is excellent, and powder having a fine and smooth particle size can be obtained. Provide various products utilizing body characteristics.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a starch material containing a high content of dietary fiber, a food and drink containing the same, a pharmaceutical,
It relates to cosmetics and industrial products.

[0002]

2. Description of the Related Art In recent years, dietary fiber, which is an indigestible component of plants, has been involved in the prevention of obesity, diabetes, appendicitis, and colorectal cancer, the reduction of serum cholesterol, and the promotion of elimination of toxic substances in foods. It has been recognized that it is contained in foods and drinks, pharmaceuticals, etc., and is actively taken.

Hitherto, many dietary fibers have been prepared from raw materials originally having a high dietary fiber content, such as wood cellulose, cereal hulls, polysaccharides such as guar gum, xanthan gum, and galactomannan.

[0004] As a method for determining dietary fiber, (L. PROSKY
J. ASSOC. OFF. ANAL. CHEM, Vol. 71, No. 5, p.
1017-1023, 1988) has been accepted as an official method, and it is generally accepted that what is determined as dietary fiber by the Prosky method is regarded as dietary fiber.

[0005] By the way, some starches are amylase non-digestible starch which is hardly affected by amylase, so-called resistant starch (Eiji Fuwa, Starch Science, No. 38).
Vol. 1, No. 1, pp. 51-54, 1991). Since this resistant starch is determined as dietary fiber by the above-mentioned Prosky method, it can be said to be a kind of dietary fiber.

On the other hand, conventionally, when a starch such as potato starch or corn starch is subjected to wet heat treatment, the change in equilibrium moisture, X
It has been known that a change in physical characteristics such as a change in line diffraction pattern, a change in swelling property of starch granules, and an increase in gelatinization start temperature.

[0007] Conventionally, such wet heat treatment of starch has been performed, for example, by serial chemistry by L.SAIR (Vol. 44, January,
According to the report of pages 8 to 26, 1967), starch was spread in a thin layer of about 2 cm and put in a pressurized container having a relative humidity of 100%.
This was accomplished by heating at 100100 ° C. for about 16 hours. Also, by humidifying the starch, the water content is 18-27%
And heating in an air oven has also been attempted.

However, such a method is not so difficult when preparing a small amount of heat-moisture treated starch on a laboratory scale, but it is not effective when producing on an industrial scale.

In order to solve the problem, Japanese Patent Application Laid-Open No. 4-130102
In the official gazette, both a decompression line and a pressurized steam line are attached, and a container that can be sealed with pressure and both internal pressure and external pressure is used.
The starch is put in this container, and after reducing the pressure, steam is introduced and heated under pressure, or this operation is repeated, and the starch is heated for a predetermined time and then cooled, so that it is efficiently produced on an industrial scale. A method for producing a large amount of heat-moisture treated starch is disclosed.

Japanese Patent Application Laid-Open No. 6-145203 discloses a method in which a surfactant, a metal salt, or a saccharide is used as a wet heat treatment accelerator when a starch material is subjected to wet heat treatment. According to the disclosure, it is possible to reduce the time and temperature of the wet heat treatment and to control the degree of change in physical properties.

[0011]

However, dietary fiber prepared from wood cellulose, hulls of cereals, etc. as raw materials requires a complicated purification process and high cost in order to obtain a high-purity fiber. Since many of them are insoluble and have a coarse particle size, there is a problem that they have a rough feeling when blended in foods and drinks, pharmaceuticals, cosmetics and the like. Dietary fiber prepared from guar gum, xanthan gum, galactomannan and the like is water-soluble, but has a problem in that the viscosity increases significantly when added to foods and drinks, and the application field is limited. .

[0012] In addition, starch is obtained from various agricultural crops, and an industrial production method has been established, and high-purity starch can be obtained at relatively low cost. However, starch which is originally digested in the body and becomes a calorie source can be obtained. However, it was hardly used as an indigestible dietary fiber. Furthermore, the conventional wet heat treatment of starch has been performed to change the physical properties, and there has been no example applied to increase the dietary fiber content as in the present invention.

[0013] Accordingly, an object of the present invention is to provide a starch material containing a highly safe dietary fiber in a high content, having a fine particle size and smooth physical properties, from a starch which can be produced industrially at low cost. An object of the present invention is to provide foods and drinks, pharmaceuticals, cosmetics and industrial products containing the same.

[0014]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object. As a result, when a starch having a high amylose content is subjected to a wet heat treatment, the content of dietary fiber which is an indigestible component increases, and This starch material containing dietary fiber was found to be free of roughness when added to foods and drinks, pharmaceuticals, cosmetics, and the like, and was found to be extremely useful industrially, and completed the present invention.

That is, a first aspect of the present invention is that a dietary fiber content is at least 30% by weight obtained by subjecting starch having an amylose content of at least 30% by weight to wet heat treatment. It provides a starch material.

According to a second aspect of the present invention, there is provided a starch material having a high dietary fiber content, wherein the starch having an amylose content of 30% by weight or more is composed of high amylose corn starch and / or a derivative thereof. is there.

According to a third aspect of the present invention, in the first aspect, the starch having an amylose content of 30% by weight or more is a high-amylose corn starch and / or a derivative thereof of 99 to 40%.
% Starch and an amylose content of less than 30% by weight.
2. A dietary fiber-rich starch material according to claim 1, wherein the starch material is a mixture with the same in terms of weight percent.

In a fourth aspect of the present invention, in the third aspect, the starch having an amylose content of less than 30% by weight is a wurtch corn starch, a waxy corn starch, a sago starch, a wheat starch, a rice starch, a potato starch, a sweet potato starch. The present invention provides a dietary fiber-rich starch material comprising at least one member selected from the group consisting of tapioca starch and derivatives thereof.

According to a fifth aspect of the present invention, there is provided a food or drink comprising the dietary fiber-rich starch material according to any one of the first to fourth aspects.

According to a sixth aspect of the present invention, there is provided a pharmaceutical product comprising the dietary fiber-rich starch material according to any one of the first to fourth aspects.

According to a seventh aspect of the present invention, there is provided a cosmetic comprising the dietary fiber-rich starch material according to any one of the first to fourth aspects.

According to an eighth aspect of the present invention, there is provided an industrial product comprising the dietary fiber-rich starch material according to any one of the first to fourth aspects.

In the present invention, dietary fiber is defined as (L.
PROSKY et al., J. ASSOC. OFF. ANAL. CHEM, Vol. 71, No. 5
No., p.1017-1023, 1988) by the Prosky method as a dietary fiber.

In the present invention, the industrial products mean products of various industries excluding foods and drinks, pharmaceuticals, cosmetics and the like.

According to a first aspect of the present invention, the amylose content is
Since dietary fiber obtained by subjecting 30% by weight or more of starch to moisture heat treatment is contained, a safe dietary fiber-rich material with less impurities can be provided at relatively low cost. Further, since the particle size is extremely fine as compared with dietary fiber prepared from wood cellulose, cereal hulls, and the like as raw materials, the feeling of roughness when added to foods and drinks, pharmaceuticals, cosmetics, and the like is small. Furthermore, compared to dietary fiber prepared using guar gum, xanthan gum, galactomannan, or the like as a raw material, the viscosity increase when added to an aqueous solvent is small, so that the field of application is wide. Furthermore, since the starch material of the present invention is not easily gelatinized and has high thermal stability, stable quality can be maintained even when added to various products requiring heat treatment.

The reason why a starch material having a high dietary fiber content can be obtained by subjecting a starch having a high amylose content to a wet heat treatment is unknown in detail, but only the surface of the starch granules is gelatinized by the wet heat treatment. Aging occurs when the surface gelatinized layer is cooled, and the rearrangement of the internal amylose occurs, resulting in an indigestible structure in which enzymes do not easily act.This phenomenon is caused by the starch having a high amylose content. It is considered that this occurs more remarkably.

According to the second aspect of the present invention, since the starch having an amylose content of 30% by weight or more comprises only high amylose corn starch and / or a derivative thereof, a starch material having a higher dietary fiber content can be obtained. .

According to a third aspect of the present invention, the starch having an amylose content of 30% by weight or more comprises high amylose corn starch and / or a derivative thereof at 99 to 40% by weight, and starch having an amylose content of less than 30% by weight. Since it is composed of a mixture with 60% by weight, it is possible to change physical properties such as, for example, increasing the viscosity and lowering the gelatinization temperature as compared with the case of using high amylose corn starch and / or its derivative alone.

According to a fourth aspect of the present invention, the starch having an amylose content of less than 30% by weight is selected from the group consisting of wurtch corn starch,
Since it is composed of at least one selected from waxy corn starch, sago starch, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch and derivatives thereof, a starch to be combined with high amylose corn starch and / or a derivative thereof is appropriately selected. Thereby, desired physical properties can be obtained.

According to a fifth aspect of the present invention, by incorporating the dietary fiber-rich starch material according to any one of the first to fourth aspects into a food or drink, the texture is improved and the palatability is improved. Moreover, it is possible to provide a food or drink in which the bioactive effect of dietary fiber can be expected. In addition, as an effect of improving the texture, for example, when it is contained in noodles, viscoelasticity is improved, and when it is contained in baked confectionery, mouthfeel and savory taste are improved.

According to the sixth aspect of the present invention, the physiologically active effect of the dietary fiber can be expected by including the dietary fiber-rich starch material according to any one of the first to fourth aspects of the present invention in a pharmaceutical product, which is safe. Thus, a highly pure drug can be provided. Further, the dietary fiber-containing starch material of the present invention is made of fine powder and has excellent heat stability, so that the mouthfeel and the quality stability are improved.

According to the seventh aspect of the present invention, by incorporating the dietary fiber-rich starch material according to any one of the first to fourth aspects into a cosmetic, there is no roughness when used on the skin, and A cosmetic product in which deterioration due to heating during the manufacturing process is prevented can be obtained.

According to an eighth aspect of the present invention, a starch-rich starch material according to any one of the first to fourth aspects of the present invention is used for various industrial products such as gypsum board, paint, adhesive, cement, photographic paper, peeling. By containing it in the agent, it is possible to impart smooth spreadability due to its fine particle size and thermal stability due to the property of being hard to gelatinize.

[0034]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the starch having an amylose content of 30% by weight or more may be a single type of starch or a mixture of two or more types of starch. The amylose content must be at least 30% by weight.

As the starch alone having an amylose content of 30% by weight or more, generally available high-amylose corn starch and / or its derivatives are preferably used. Known high amylose corn starches are those having an amylose content of 50 to 60% by weight (amylomaize V), those having an amylose content of 60 to 70% by weight (amylomaize VI) and those having a content of 70 to 80% by weight (amylomaize VII). Any of these may be used in the present invention. Among barleys, there are varieties having an amylose content of 30% by weight or more, and starch obtained from such varieties of barley can also be used. Derivatives of high amylose corn starch include high amylose corn starch,
It means a starch derivative obtained by subjecting to chemical treatment such as esterification such as succinic oxidation and phosphoric acid crosslinking, hydroxypropylation and etherification such as epichlorohydrin crosslinking, oxidation and acid treatment.

In the present invention, the starch having an amylose content of 30% by weight or more is a mixture of high amylose corn starch and / or a derivative thereof and a starch having an amylose content of less than 30% by weight, and the whole amylose is used. Those prepared so as to have a content of 30% by weight or more may be used. High amylose corn starch and / or
Alternatively, when a derivative thereof and a starch having an amylose content of less than 30% by weight are used in combination, in addition to the effects of the present invention, for example, the viscosity is increased, the gelatinization temperature is reduced, and aging is hardly caused. , Physical properties can be changed.

When such a starch mixture is used, high amylose corn starch and / or its derivatives 99 to 40
% Starch and an amylose content of less than 30% by weight.
%. When the amount of high amylose corn starch and / or its derivative exceeds 99% by weight, the effect of adding starch having an amylose content of less than 30% by weight becomes poor, and high amylose corn starch and / or
If the derivative is less than 40% by weight, it is difficult to obtain a starch material having a dietary fiber content of 30% by weight or more.

The starch having an amylose content of less than 30% by weight is selected from, for example, wurch corn starch, waxy corn starch, sago starch, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch and derivatives thereof. It is preferable to use at least one of them.
In addition, these derivatives, the above-mentioned starch, acetic acid, succinic oxidation, esterification such as phosphoric acid cross-linking, hydroxypropylation, etherification such as epichlorohydrin cross-linking, oxidation,
It refers to a starch derivative obtained by performing a chemical treatment such as an acid treatment. When a derivative is used, the gelatinization temperature is generally lower than that of the original starch, and the degree of aging tends to be lower.

In the present invention, the moist heat treatment is not particularly limited as long as the dietary fiber content can be increased to 30% by weight or more. No., JP-A-6-145203
It is preferable to employ the method described in Japanese Patent Application Laid-Open No. H10-260, 1988. In this method, a container having both a reduced pressure line and a pressurized steam line, which can withstand pressure at both internal and external pressures, is used. In this container, a surfactant and a metal salt are used as a moist heat treatment accelerator if necessary. Or, put the raw starch added sugars,
After the pressure is reduced, steam is introduced and heated under pressure, and this operation is repeated as necessary, whereby the starch is heated for a predetermined time and then cooled.

In the above description, as a wet heat treatment apparatus having a closed vessel having both a reduced pressure line and a pressurized steam line and capable of withstanding both internal pressure and external pressure, for example, "Nautamixer (reactor) NXV type" (trade name, Hosokawa Micron) (Made by Co., Ltd.) can be used. This device has a screw that revolves while rotating, inside an inverted conical container.The inside of the container can be sealed so that vacuum and pressure heating can be performed, and a jacket is attached to the outside. The contents of the container can be heated, and the contents are driven to the wall surface of the jacket by a screw that revolves while rotating, so that the temperature rises. In this apparatus, a pulse air collector of a back filter type for collecting scattering of the contents to the outside at the time of depressurization is installed in the vacuum line. With this device,
By taking out the treated starch when hot and immediately adding the starch of the next lot, it is possible to perform decompression and heat treatment without preheating, and semi-continuous operation is possible, which is suitable for industrial production.

The wet heat treatment of the starch having an amylose content of 30% by weight or more is performed until the dietary fiber content becomes 30% by weight or more. Starch having an amylose content of 30% by weight or more
In the case of producing a starch fiber-rich starch material having a dietary fiber content of 30% by weight or more, the wet heat treatment is carried out at a temperature of 100 to 140 in accordance with the method described in JP-A-130102 or JP-A-6-145203. It is preferable to carry out at 10 ° C. for about 10 to 180 minutes.

The dietary fiber-rich starch material of the present invention obtained as described above has a dietary fiber content of 30% by weight or more and is made of starch, so that it has high purity and high safety. , Because the particle size is smaller than dietary fiber prepared from the hulls of cereals, etc., food and drink, pharmaceuticals, cosmetics,
Since it has no rough feeling when used in industrial products and the like, it is hard to gelatinize and has excellent thermal stability, it has an advantage that deterioration due to heating during production hardly occurs.

When the starch-rich starch material of the present invention is added to a food or drink, not only the physiological activity of the dietary fiber can be expected, but also the effect of improving the texture can be obtained. For example, when it is contained in noodles, the viscoelasticity is improved, and when it is contained in baked confectionery or fried clothing, effects such as improved mouthfeel and savory taste are obtained. When the dietary fiber-rich starch material of the present invention is contained in a food or drink, the blending ratio is preferably about 1 to 50% by weight.

Foods and drinks which can contain the dietary fiber-rich starch material of the present invention are not particularly limited, and include, for example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, shishio, mayonnaise, dressing, vinegar, Various varieties such as three tablespoons vinegar, powdered sushi vinegar, Chinese ingredients, Ten soup, noodle soup, sauce, ketchup, grilled meat sauce, curry roux, stew ingredients, soup ingredients, dashi ingredients, complex seasonings, mirin, new mirin, table syrup, etc. Can be added to seasonings.

Various types of Japanese confectionery such as rice crackers, hail, oysters, rice cakes, rice cakes, buns, seaweeds, bean jam, yokan, mizuyokan, nishikidama, jelly, castella, candy,
Bread, biscuits, crackers, cookies, pies, pudding, butter cream, custard cream, cream puff, waffles, sponge cake, donuts, chocolate, chewing gum, caramel, candy,
Various pastries such as yogurt, ice cream, sherbet and other frozen desserts, fruit syrup pickles, ice honey and other syrups, flower pastes, peanut pastes, fruit pastes and other pastes, jams, marmalades, syrup pickles, sweets and other fruits , Can also be added to processed vegetable foods.

Further, pickles such as fukugami pickles, betta pickles, senmai pickles, lucky pickles, noodles such as udon, buckwheat, chinese noodles, spaghetti, bread crumbs, tonkatsu, ham cutlet, beef cutlet, shrimp fry, squid fry, fried fish, fried chicken , Fried foods such as Tatsuta fried food, various tempuras such as shrimp tempura, kiss tempura, vegetable tempura, oyster fried food, meat products such as ham, sausage, hamburger, meatballs, fish ham, fish sausage, kamaboko, chikuwa, fried kamaboko , Fish delicacies such as sardines, sea urchin, salted squid, squid sardines, various delicacies such as dried pufferfish, seaweed, wild vegetables, sardines, small fish, shellfish, boiled beans, potato salad, Side dish foods such as kelp wrap, fish meat, animal meat, fruits, vegetable bottling,
Soft drinks such as canned goods, coffee, cocoa, juice, carbonated drinks, lactic acid drinks, lactic acid drinks, pudding mix,
Hot cake mix, instant juice, instant coffee,
It can also be added to various foods and drinks such as instant meals.

The dietary fiber-rich starch material of the present invention can be contained in various pharmaceuticals as an active ingredient which itself gives physiological activity or as an excipient. The dietary fiber-rich starch material of the present invention has a finer particle size than dietary fiber prepared from conventional wood cellulose, cereal hulls, and the like, and has a good mouthfeel, and is made of high-purity starch. Are better. It also has excellent heat stability and powder properties when used as an excipient. When the dietary fiber-rich starch material of the present invention is contained in a pharmaceutical product, the compounding ratio is preferably about 0.1 to 95% by weight.

Pharmaceuticals to which the dietary fiber-rich starch material of the present invention is suitable include, for example, oral medicines, troches, liver oil drops, oral nutritional agents, mouth fresheners, mouth flavors, gargles and the like.

The dietary fiber-rich starch material of the present invention can also be contained in cosmetics as a base material for foundations, lipsticks and the like. In that case, the dietary fiber-rich starch material of the present invention is hard to gelatinize and is excellent in heat stability, so that it is hardly deteriorated even when heat is applied during the manufacturing process, and is made of high-purity starch, so that it is hard for the human body. Since it is excellent in safety and has a small particle size, the advantage that the skin feels good is obtained. Dietary fiber-rich starch material of the present invention,
When it is contained in cosmetics, the compounding ratio is preferably about 0.1 to 20% by weight.

The starch fiber-rich starch material of the present invention can be used for general industrial products other than the above-mentioned foods and drinks, pharmaceuticals and cosmetics. Specific examples thereof include a liquid paint (as a binder), a gypsum board (as an adhesive),
Cement (as a retarder for setting time), photographic paper, release agent and the like. In that case, the dietary fiber-rich starch material of the present invention is hard to gelatinize, has excellent heat stability, and has a small particle size, and thus has the advantage of stabilizing product quality and imparting smooth physical properties. When the starch fiber-rich starch material of the present invention is contained in an industrial product, the blending ratio varies depending on the type of the product, but is usually preferably about 1 to 50 wt%.

[0051]

【Example】

Example 1 (moist heat treated high amylose corn starch (A)
Manufacture of) As a wet heat treatment apparatus having a tightly sealed container capable of withstanding both internal and external pressure, a Nauta mixer (reactor) NXV type (trade name, manufactured by Hosokawa Micron Corporation) having an inner volume of 100 liters is used. Introduce,
After preheating the whole device to about 80 ℃, put about 50kg of high amylose corn starch with 70% by weight of amylose and seal it tightly.
The mixture was stirred for about 6 minutes while rotating at 93 rpm and a revolution speed of 65 rpm.

When the temperature of the raw starch reaches about 80 ° C.,
The pressure was reduced by opening the pressure reducing line, and after 6 minutes, when the pressure reached 70 Torr, the pressure reducing line was closed, and the steam line was opened to introduce steam. 11 minutes after the steam was introduced, the internal pressure was 1.
5 kg / cm ² , the temperature reached 125 ° C. After maintaining this state for 20 minutes, the steam line was closed, the internal pressure was released, the pressure was reduced, then the pressure reduction line was opened and the pressure was reduced, and the product was cooled to about 80 ° C. and subjected to wet heat treatment. High amylose corn starch (A) was obtained.

Example 2 (Production of wet-heat treated high amylose corn starch (B)) In Example 1, the wet heat treatment time was changed to 60 minutes, and thereafter the same procedure as in Example 1 was carried out. B) was obtained.

Comparative Example 1 (Untreated High Amylose Corn Starch) The same high amylose corn starch as in Example 1 was used without heat treatment.

Comparative Example 2 (Production of wet-heat treated ulch corn starch (A)) In Example 1, high amylose corn starch having an amylose content of 70% by weight was replaced with ulch corn starch (amylose content of 25% by weight). Was carried out in the same manner as in Example 1 to obtain a wet-heat-treated wurtsch corn starch (A).

Comparative Example 3 (Production of wet-heat treated urch corn starch (B)) In Example 2, high amylose corn starch having an amylose content of 70% by weight was replaced with urch corn starch (amylose content of 25% by weight). In the same manner as in Example 2, a moist heat-treated wurtsch corn starch (B) was obtained.

Test Example 1 The starch obtained in Examples 1 and 2 and Comparative Examples 1 to 3
Dietary fiber content was measured by the Prosky method. Table 1 shows the results.

[0058]

[Table 1]

From the results shown in Table 1, the high amylose corn starches (A) and (B) which had been subjected to the heat treatment in Examples 1 and 2 had a dietary fiber content three times that of the high amylose corn starch which had not been subjected to the heat treatment in Comparative Example 1. It turns out that it is above.

On the other hand, the moisture-heat-treated wool-type corn starches (A) and (B) of Comparative Examples 2 and 3 contain almost no dietary fiber, and the dietary fiber is effective even when wet-heat-treated. It can be seen that they are not formed in

Example 3 (Production of Chinese noodle (A) containing moist heat-treated high amylose corn starch (A)) 95 parts by weight of semi-strong wheat flour, 5 parts by weight of moist heat-treated high amylose corn starch (A) obtained in Example 1 , 1 part by weight of salt,
One part by weight of brackish water and 38 parts by weight of water were mixed, and the noodle band was ripened by a conventional method, and then the noodle strings were cut out to obtain Chinese noodles (A) containing moist heat-treated high amylose corn starch (A).

Example 4 (Production of Chinese noodles (A ') containing moist heat-treated high amylose corn starch (A)) In Example 3, the blending amount of semi-strong wheat flour was changed to 85 parts by weight to obtain in Example 1. The amount of the heat-moisture treated high amylose corn starch (A) was changed to 15 parts by weight, and the same procedure as in Example 3 was carried out to obtain Chinese noodles (A ') containing the heat-moisture treated high amylose corn starch (A). .

Comparative Example 4 (Production of Chinese noodles not containing high-amylose corn starch (A)) The wet heat treatment obtained in Example 1 was repeated, except that the amount of semi-strong wheat flour was changed to 100 parts by weight. Chinese noodles containing no heat-treated high-amylose corn starch (A) were obtained in the same manner as in Example 3 without using the high-amylose corn starch (A).

Test Example 2 Each of the Chinese noodles obtained in Examples 3 and 4 and Comparative Example 4 was boiled for 3 minutes using a sufficient amount of boiling water, and subjected to a sensory test and measurement of the dietary fiber content by the Prosky method. went. The sensory test was conducted by five panelists,
Regarding the viscoelasticity, は is superior to the Chinese noodles of Comparative Example 4, ○ is equivalent to the Chinese noodles of Comparative Example 4, and Δ is Comparative Example 4.
X, which was slightly inferior to the Chinese noodles, was evaluated on a scale of 4 which was clearly inferior to the Chinese noodles in Comparative Example 4. Table 2 shows the results.

[0065]

[Table 2]

From the results shown in Table 2, the Chinese noodles of Examples 3 and 4 contained humid heat-treated high-amylose corn starch (A), so that the viscoelasticity was higher than that of Comparative Example 4 and the dietary fiber content was higher. It can be seen that the number has increased.

Example 5 (Preparation of mari biscuit (A) containing moist heat-treated high amylose corn starch (A)) 100 parts by weight of soft flour, 10 parts by weight of moist heat-treated high-amylose corn starch (A) obtained in Example 1 Parts, 21 parts by weight of sugar, 9 parts by weight of maltooligosaccharide “Fujioligo # 350” (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), 15 parts by weight of margarine, 3 parts by weight of whole milk powder, 0.8 parts by weight of sodium bicarbonate, 0.8 parts by weight of ammonium carbonate Of water and 20 parts by weight of water, stretched to a thickness of 2 mm, punched out in a circular shape, baked in an oven at 180 ° C. for 11 minutes, and a moist heat-treated high amylose corn starch (A) containing mari biscuit (A) I got

Example 6 (Production of Mary Biscuit (B) Containing Wet Heat-treated High Amylose Corn Starch (B)) In Example 5, instead of the wet-heat treated high amylose corn starch (A) obtained in Example 1, Mary biscuit containing moist heat-treated high amylose corn starch (B) using the heat-moisture treated high-amylose corn starch (B) obtained in Example 2
(B) was obtained.

Comparative Example 5 (Production of Mary Biscuit Containing Untreated High Amylose Corn Starch) In Example 5, the unheated high amylose corn starch (A) obtained in Example 1 was used instead of the untreated high amylose corn starch (A) A mari biscuit containing untreated high amylose corn starch was obtained in the same manner as in Example 5 using high amylose corn starch.

Test Example 3 With respect to the mari biscuits obtained in Examples 5 and 6, and Comparative Example 5, the sensory test and the measurement of the dietary fiber content by the Prosky method were performed. The sensory test was conducted by five panelists.
, Which is superior to the Mary biscuit of Comparative Example 5,
The evaluation was made on a scale of 1 to 4, which was slightly inferior to the Mary Biscuit of Comparative Example 5, and X was clearly inferior to the Mary Biscuit of Comparative Example 5. Table 3 shows the results.

[0071]

[Table 3]

From the results in Table 3, it can be seen that the mari biscuits of Examples 5 and 6 were obtained from the wet-heat treated high amylose corn starch.
It can be seen that by containing (A) or (B), the mouth melted more than the untreated high-amylose corn starch-containing mari biscuit of Comparative Example 4, the savory taste was improved, and the dietary fiber content was increased.

Example 7 (Production of Fried Chicken Containing Moist Heat-treated High Amylose Corn Starch (A) in Cloth) 4 parts by weight of salt, 1 part by weight of sodium glutamate, 1.
5 parts by weight and 95.5 parts by weight of water were mixed to prepare a pickle liquid.

Separately, 90 parts by weight of light flour, 10 parts by weight of the heat-moisture treated high-amylose corn starch (A) obtained in Example 1, 7 parts by weight of powdered soy sauce, 5 parts by weight of salt, 5 parts by weight of spice, 3 parts by weight of sugar Parts, 2.5 parts by weight of sodium glutamate, 2 parts by weight of glucose, 0.5 parts by weight of baking powder, 80 parts of water
The parts by weight were mixed to prepare a batter solution.

After tumbling the chicken thigh using the above pickle solution for 20 minutes, the batter solution was allowed to adhere, and the mixture was fried at 170 ° C. for 3 minutes and 30 seconds, and the moist heat-treated high amylose corn starch ( Fried chicken was obtained from chickens containing A).

Comparative Example 6 (Production of Fried Chicken Containing Corn Starch in Batter Part) In Example 7, corn starch was used in place of the moist heat-treated high amylose corn starch (A) obtained in Example 1 in batter liquid. Then, in the same manner as in Example 7,
Fried chicken was obtained from a chicken containing cornstarch in the batter.

Comparative Example 7 (Production of Fried Chicken Containing Wheat Bran in Batter Part) In Example 7, wheat bran was used instead of the moist heat-treated high-amylose corn starch (A) obtained in Example 1 in batter liquid. Then, in the same manner as in Example 7, fried chicken was obtained from a chicken containing wheat bran in the batter.

Test Example 4 The fried chickens obtained in Example 7 and Comparative Examples 6 and 7 were subjected to a sensory test and a measurement of the dietary fiber content of the clothes by the Prosky method. In addition, in the sensory test, the appearance, sakumi, and taste were evaluated by five panelists in terms of appearance, sakumi, and taste, and ◎ was superior to the fried chicken in Comparative Example 6; Was evaluated in four steps: slightly inferior to fried chicken in Comparative Example 6; Table 4 shows the results.

[0079]

[Table 4]

From the results shown in Table 4, the fried chicken from Example 7 was obtained by adding the heat-treated high-amylose corn starch to the batter.
By containing (A), it can be seen that the appearance and savory taste are superior and the dietary fiber content is higher than the fried chicken containing corn starch in the batter portion of Comparative Example 6. Also,
It can be seen that the fried chicken of Comparative Example 7 containing wheat bran in the batter portion has a higher dietary fiber content than the fried chicken of Comparative Example 6, but the appearance and taste are clearly worse.

Example 8 (Production of Lactic Acid Bacteria Beverage Containing Wet Heat Treated High Amylose Corn Starch (A)) 1 part by weight of fresh cream, 0.5 part of carboxymethyl cellulose
Parts by weight, 0.01 parts by weight of pectin, 5 parts by weight of the moist heat-treated high-amylose corn starch (A) obtained in Example 1, 6 parts by weight of a sterilized lactic acid bacterium drink, and 87.5 parts by weight of water, and then mixed at 90 ° C.
Then, the mixture was heated for 30 minutes to obtain a lactic acid bacterium drink containing the moist heat-treated high-amylose corn starch (A).

Comparative Example 8 (Production of a Lactic Acid Bacterial Beverage Containing No Moist Heat-treated High Amylose Corn Starch (A)) In Example 8, the amount of water was changed to 92.5 parts by weight without using the wet-heat treated high amylose corn starch (A). Then, in the same manner as in Example 8, a lactic acid bacterium beverage containing no moist heat-treated high-amylose corn starch (A) was obtained.

Comparative Example 9 (Production of Lactic Acid Bacteria Beverage Containing Pulverized Corn Corn Husk) In Example 8, corn hull was used in place of moist heat treated high amylose corn starch (A). A lactic acid bacteria beverage containing corn hulls was obtained.

Test Example 5 The lactic acid bacteria drinks obtained in Example 8 and Comparative Examples 8 and 9 were subjected to a sensory test and a measurement of the dietary fiber content by the Prosky method. In addition, the sensory test was performed by five panelists for the roughness and taste of the lactic acid bacterium drink of Comparative Example 8; ○, equivalent to the lactic acid bacterium drink of Comparative Example 8; Slightly inferior to lactic acid bacteria drinks of ×
Of the lactic acid bacteria drink of Comparative Example 8 was evaluated in four grades that were clearly inferior. In addition, what did not have roughness was evaluated as good. Table 5 shows the results.

[0085]

[Table 5]

From the results shown in Table 5, the lactic acid bacteria beverage containing the heat-moisturized high-amylose corn starch (A) of Example 8 was different from the heat-moisturized high-amylose corn starch of Comparative Example 8.
It can be seen that there is no graininess, the taste is good, and the dietary fiber content is higher than that of the lactic acid bacteria drink containing no (A). In addition, it can be seen that the lactic acid bacteria beverage containing the ground corn hulls of Comparative Example 9 has a higher dietary fiber content than the lactic acid bacteria beverage of Comparative Example 8, but is very poor in terms of roughness.

[0087]

As described above, the dietary fiber-rich starch material of the present invention can be produced only by performing a wet heat treatment using a starch having a specific amylose content as a raw material.
It can be manufactured at a relatively low cost with a simple process, and is excellent in safety for the human body because it is made of starch. Also,
Smaller particle size than dietary fiber derived from wood and cereal hulls, so that when added to foods and drinks and pharmaceuticals, it has a good mouthfeel, improves mouthfeel and savory taste, and in the case of noodles, improves viscoelasticity And when added to cosmetics, the skin feels good,
When added to industrial products, smooth physical properties can be imparted. In addition, since it is hard to gelatinize and has good thermal stability, it is hardly deteriorated even when heat-treated in a manufacturing process, and various products of stable quality can be obtained.

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[Procedure amendment]

[Submission date] October 27, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claim 1

[Correction method] Change

[Correction contents]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

That is, a first aspect of the present invention is that a starch having an amylose content of 30% by weight or more has a dietary fiber content of 30% by weight or more (however, 4 % or more ).
(Excluding 2.3% by weight or less) .

Continued on the front page (51) Int.Cl. ⁶ Identification code FI A61K 31/70 A61K 31/70 47/36 47/36 B (72) Inventor Yoshiki Kurahashi 1-5-Maruyamadori, Abeno-ku, Osaka-shi, Osaka 29 (72) Inventor Koichi Higashida 8-13-3 Shirakashi-cho, Kashihara City, Nara Prefecture

Claims (8)

[Claims] 1. A dietary fiber having a dietary fiber content of 30 obtained by wet heat treatment of a starch having an amylose content of 30% by weight or more.
A starch material high in dietary fiber, characterized in that it is not less than 10% by weight. 2. The dietary fiber-rich starch material according to claim 1, wherein the starch having an amylose content of 30% by weight or more comprises high amylose corn starch and / or a derivative thereof. 3. The starch having an amylose content of 30% by weight or more is a mixture of 99-40% by weight of high amylose corn starch and / or a derivative thereof and 1-60% by weight of starch having an amylose content of less than 30% by weight. The starch material high in dietary fiber according to claim 1. 4. The starch having an amylose content of less than 30% by weight is at least one selected from wurch corn starch, waxy corn starch, sago starch, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch and derivatives thereof. 4. The dietary fiber-rich starch material according to claim 3, which is composed of one kind. A food or drink comprising the dietary fiber-rich starch material according to any one of claims 1 to 4. 6. A pharmaceutical comprising the dietary fiber-rich starch material according to any one of claims 1 to 4. 7. A cosmetic comprising the dietary fiber-rich starch material according to any one of claims 1 to 4. 8. An industrial product containing the dietary fiber-rich starch material according to any one of claims 1 to 4.