JPS59210850A - Preparation of food or drink good for health - Google Patents

Abstract

PURPOSE:To impart a food or drink with a physiological activity, and to improve the physical properties of the food, etc. without deteriorating its palatability, by adding an edible fiber obtained by treating the bran of cereals with an alkaline aqueous solution. CONSTITUTION:The bran of cereals such as rice bran, wheat bran, soybean skin, etc. is optionally cleaned to remove the foreign materials such as starch, protein, lipid, inorganic materials, etc., and immersed in an alkaline aqueous solution having an alkali concentration of 0.05-4.0%, and the obtained edible fiber having an NDF value of >=50, preferably >=60 is added to a food or drink.

Description

【発明の詳細な説明】 本発明ば、健康飲食品の製造法に係り、さらに詳しくは
、飲食品に生理油性を付与すると共に欣ブ″超品の物性
を改善するために、穀力１の棟をアルカリ７に浴７没中
にて浸濱処理して倚られた食物懺んを飲賞品の製造に２
いて冷加使用することを待機とする健康飲賞品の製造法
に圓するものでりる。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing healthy food and drink products, and more specifically, in order to impart physiological oiliness to the food and drink products and to improve the physical properties of the food products, the present invention relates to a method for producing health food products. The ridges were immersed in an alkali bath for 7 hours, and the food residue was used to produce beverages.
This is a method for manufacturing health drinks that are ready to be cooled and used.

我国の食生活は年々向上し、より梢製された炭水化物、
動物蛋白買、ｗＪ物脂肪の摂取量が多くなるにつれて欧
米型の文明病が多くなってきている。ドクターψバーキ
ットによりこれらの原因は食ｖＩＪ繊維の摂取不足によ
るものと指憎式ｎて以来、欧米各国では盛んに、この摂
取対策が検討され、各種食物繊維が開発された。我国に
おいても、佇まであまり栄養学的に価値のないものとさ
れていた繊維質が欧米並に見直され、今や栄養学者や医
学者等によって成人病対策の一環として食物繊維質のＮ
安住が指摘され、学会等を通じて、食物繊維と成人病に
対する生理活性との相関関係が学問的に裏付けされてき
ている。Our country's diet has improved year by year, with more carbohydrates made from treetops,
As we buy more animal protein and eat more fat, Western-style civilizational diseases are becoming more common. Since Dr. ψ Burkitt suggested that the cause of these problems was insufficient intake of dietary fiber, countermeasures against this intake have been actively investigated in Western countries, and various dietary fibers have been developed. In Japan, fiber, which was considered to have little nutritional value even in its appearance, has been reconsidered to be similar to Western countries, and nutritionists and medical scientists are now using dietary fiber N as part of measures against adult diseases.
The correlation between dietary fiber and physiological activity against adult diseases has been academically supported through academic conferences.

以上の様な欧米の動向や学会等の刺戟により、最近、木
材から作らノ′シた食物繊維が輸入さノシ、主としてパ
ン、ヒスケント、その他の共品向に販売はれておシ、そ
の他野菜、米実、穀物から調製された食物繊維が一般食
品向として市販されつつある。Due to the above-mentioned European and American trends and the stimulation of academic societies, dietary fibers made from wood have recently been imported and sold mainly for bread, hiskento, and other food products, as well as other vegetables. Dietary fibers prepared from rice, rice, and grains are becoming commercially available for general food use.

不兄明名等は、先にｈｋ　ｍ　ｓ特にとうもろこし外皮
（コーンファイバー９から一定の処理を抛して調装した
セルロース、ヘミセルロースヲ主成分としてなる食物繊
維が血？Ｈコレステロール上昇抑制に顕著なる幼木全発
揮することを児い出し、これを広賞品の製造に硝）用１
史用した場合には、飲食品に生理γ占１生全伺与するこ
とがでさると同時に玖寛品の食感を損うこと々く物性が
ｙ−４ｒさノしることを見い出し、これについて、特許
出願を行なった（特願昭５７−１５（ＪＯ７７）。Akina and others have previously reported that dietary fiber, which is the main component of hemicellulose, a cellulose prepared by removing a certain amount of processing from corn husk (corn fiber 9), has a remarkable effect on suppressing the rise in blood cholesterol. The young trees are produced to their full potential and are used in the production of Hiroshosho.
When used for a long time, it was found that the physical properties of y-4r were found to be able to impart physiological gamma 1 life to foods and drinks, and at the same time often impair the texture of food products. A patent application was filed regarding this (Japanese Patent Application No. 57-15 (JO77)).

しかしながら、とうもろこしの外皮、小麦・大麦りふす
１．大豆・小豆の外皮等穀類の棟からＷパ４表された″
Ａ物繊維に、各棟食品への徐加剤として比戟的少社使用
した場合にばあまシ問題はないが、食′ｉｌ／Ｉ愼維の
粉末をそのまま食した場合、或いは飲料、調味料等水を
多く含むものに硝〃ＩＪ１史用したＪ場合には、口中で
ざらつきを感じ、こ２しか食感ゲ著しく簀する。符に紛
木状のものをその１１賞した３易合には、ｕ中でのさら
つきは勿ｍｌのこと、１焦ト時トゲが刺さるような刺戟
全党ける。穀類の橡からｌｉＪ製された食物繊維は、肥
満・糖尿病の予防、虫垂数・大腸ガン等の予防２食品中
の４社物負の排除促進、血清コレステロール上昇仰ｔＩ
ＩＩＪ＠の生理粘性全イＪするとき１１ている他、吸水
性、吸？′ｌ［］ｒｉ、珠水性、保合性等の物性に優れ
ているため、谷柚食品に適用できると思わ７しるが、上
記欠点が仔在するため、その１更用が匍］限さｌしてい
る。However, corn husks, wheat and barley wheat 1. From the ridges of grains such as the hulls of soybeans and adzuki beans, W pa 4 is expressed.
There is no problem when using A fiber as a slowing agent in various foods, but if you eat the powder of food as it is, or use it in drinks or seasonings. When IJ1 is used in foods containing a lot of water, such as food, it feels rough in the mouth, and the texture is noticeably worse. In the 3rd match where I won 11 times with a wood-like thing on the sign, not only the saratsuki in the u middle, but also the stinging like a thorn in the first hit. Dietary fiber made from cereal grains prevents obesity and diabetes, prevents the number of appendices and colon cancer, promotes the elimination of negative substances from 2 foods, and increases serum cholesterol.
In addition to the physiological viscosity of IIJ, which is 11 when using J, it also has water absorption and absorption properties. Because of its excellent physical properties such as ``l[]ri, hydrophilicity, and retention ability, it seems that it can be applied to Tanyu food7, but due to the drawbacks mentioned above, its first use is limited. I'm looking forward to it.

したがって、本発明の目的は、上紀食物極維のイイする
欠点を解決することにより、これを飲賞品の製造に広く
利用され得るものとし、もって、飲食品に前述の生理活
性を有効に付与することがでさると同時に飲賞品の食感
を損うことなく物性を改善することにりる。Therefore, an object of the present invention is to solve the disadvantages of Joki Food Gokufi so that it can be widely used in the production of food and drink products, thereby effectively imparting the above-mentioned physiological activity to food and drink products. At the same time, it is possible to improve the physical properties of the food or drink without impairing its texture.

本発明者等は、上記目的達Ｊ戊のため稍々検討した結果
、穀類の徳をアルカリ水浴液中に−Ｃ陵漬処理すると生
理γ６性及び動性が１＋１」ら損われろことなく欠点と
さＪしるトゲの刺さる様な刺戟感が原告さｒ＝ζ食物柩
維が狗らｎ、これｔ飲賞品の製造に硝力日１史用した場
せには、飲賞品に生理７占１土をイ月４】−ることかで
さ、同時に食ｌ格を損うことなく物性を改善することが
できること金兄い出し、７＋’　％　’３’ｌ　Ｆ　’
ｉ：すＶこ至ったもので必る。As a result of careful study to achieve the above objectives, the inventors of the present invention found that when the virtues of grains are treated with -C soaking in an alkaline water bath, their physiological γ6 properties and motility are 1+1'' without any disadvantages. The stinging sensation similar to the stinging of thorns is felt by the plaintiff. It is said that it is possible to improve the physical properties without damaging the food grade at the same time, 7+'% '3'l F'
i: I must have reached this point.

すなわち、不冗明ば、麻賞品に生理酒性全付与すると共
（′（飲賞面の物注全改吾するために、穀類のＳをアル
カリ水浴１仮中にて浸漬処理してａＪ　Ｌ：）汎だ貸物
繊維？飲負品の製造に２いて冷加１史用すること全特徴
とする健ノ求欣食品の製造法に関するものである。In other words, in order to completely impart menstrual alcoholic properties to the hemp prize, and to completely improve the drinking aspect, grain S was immersed in an alkaline water bath. :) It relates to the manufacturing method of Kennokyushin food, which is characterized by the fact that it is used in the production of general-purpose textiles and drinks.

以下、本発明〒詳細に説明する。The present invention will be explained in detail below.

本発明に用いら扛る食物繊維は、穀類の棟をてのな−ま
或いは穀類の棟から澱粉質、蛋白質。The dietary fiber used in the present invention is derived from grains or starch and protein derived from grains.

舶ｔＫ、刈（億買寺ｒ除去したものをアルカリ水溶欣に
υ漬して処理する。The removed material is treated by soaking it in an aqueous alkaline solution.

穀力４の侭としては、木像、とうもろこしの外皮、小麦
・人皮・ライ麦・）・ト麦のふすま、大豆・小豆等豆入
１１の外反がハＪいられる。本発明においては、収用の
像？その１１アルカリ水浴液に反槙すめか或いは、予め
これから旅紛買、蛍１ｄ頁、池負、無憬買等の大雑物を
瀕云したもの全アルカリ水溶液に浸漬して処理する。穀
類の糠から澱粉買、蛋白質、脂質、無機買等の大雑物を
除去する方法については、特開昭５７−２１３２３号に
記載さｎている方法全採用することができる。Examples of grain power 4 include wooden statues, corn husks, wheat, human skin, rye, wheat bran, soybeans, adzuki beans, etc. In the present invention, what is the image of expropriation? 11. Either soak in the alkaline water bath solution, or treat by immersing large items such as travel junk, firefly 1d page, pond storage, and non-returnable items in the alkaline aqueous solution in advance. All of the methods described in JP-A-57-21323 can be used to remove major impurities such as starch, protein, lipids, and inorganic substances from grain bran.

すなわち、穀類の糠を酵素処理、化学的処理。In other words, grain bran is treated with enzymes and chemically.

物理的処理のいずれか又はこれらの処理を適宜組み合せ
て行なうことによシ、穀類の糠の組織構造金地緩きせつ
つ、上記の吸雑物を除去する。By performing any one of the physical treatments or a suitable combination of these treatments, the above-mentioned impurities are removed while loosening the structure of the grain bran.

本発明において用いられる食物繊維は、穀類の糠をその
まま或いは、穀類の糠から上記の如く処理して宍雑物ケ
除去したものを以Ｆのようにアルカリ水浴液で浸漬処理
することにより得られる。The dietary fiber used in the present invention can be obtained from grain bran as it is or by immersing grain bran, which has been treated as above to remove impurities, in an alkaline water bath as in F. .

アルカリ水浴液としては、カセイソーダ、カセイカリ、
水酸化カルシウム、炭酸ソーダ、次亜塩素酸ソーダ、燐
酸ソーダ、クエン酸ソーダ等のアルカリ及びアルカリ塩
類から選ばれる一棟又は二種以上の水浴液が用いられる
。アルカリ水溶液のアリカリ濃度は０，０５〜４．０％
の範囲にあることが好スしい。アルカリ濃度が０．０５
　Ｘ以１：では本発明の目的が達成でれず、４．０％以
上では侍られる食物繊維のゼする生理活性を損う慮れが
Ｃりり、且つ経済的にも不利である。As alkaline water bath liquid, caustic soda, caustic potash,
One or more types of bath liquids selected from alkalis and alkaline salts such as calcium hydroxide, soda carbonate, sodium hypochlorite, sodium phosphate, and sodium citrate are used. The alkali concentration of alkaline aqueous solution is 0.05-4.0%
It is preferable that the value be within the range of . Alkaline concentration is 0.05
If X or more is less than 1, the object of the present invention cannot be achieved, and if it exceeds 4.0%, the physiological activity of the dietary fiber to be served is likely to be impaired, and it is also economically disadvantageous.

穀類の糠をアルカリ水溶液に浸漬する場合の棟の誤度は
、アルカリ水蓄液中３〜３ＯＮ量％であることが好まし
い。３Ｘ以下では、経済的に不利であり、３０％以上で
は、撹拌効率が損われて不均一なものとなるので好まし
くない。When immersing grain bran in an alkaline aqueous solution, the margin of error is preferably 3 to 3% ON in the alkaline aqueous solution. If it is less than 3X, it is economically disadvantageous, and if it is more than 30%, the stirring efficiency will be impaired and the mixture will become non-uniform, which is not preferable.

次に、上記アルカリ水溶液中にて浸漬処理された９９．
類の８Ｊｔを必侵に応じ中和、洗滌、脱水のいずれか或
いは適宜組合せた処理を流した後、乾燥することにより
食物繊維を得ることができ、きらにこれを粉砕すること
にょシ食物繊維粉末とすることができる。Next, the 99.
Dietary fiber can be obtained by neutralizing, washing, dehydrating, or an appropriate combination of 8Jt of the same type as necessary and then drying it. It can be made into powder.

不発明においては、上記の如くして、穀類の掠から調製
された食物繊維のＮ１）Ｆ値が５０以上好１しくば６０
以上であることが望ましい、ここで、Ｎ　Ｌ３１”　（
Ｎ　ｅｕ　ｔｒａｌ　Ｊ）ｅｔｅｒｇｅｎｔ　Ｆｉｂｅ
ｒ　）とは、食品中のセルロース、ヘミセルロース及び
リグニン（７）　含を乞いい、測定法１’；ｌ：　Ｊｏ
ｕｒｎａｌ　ｏｆ　ｔｈｅ　Ａｓ５ｏｃｉａｔｉｏｎ　
ｏｆ　（ＪｆｆｉｃｉａｌＡｇｒｉｃｕｌｔｕｒａｌ　
Ｃｈａｎｉｓｔｓ、４６．Ｐ８２５〜８２９　、１９６
３に記載されでいる方法による。ＮＵ”値が５０以上で
あることは、比較的少量を飲食品に除却使用した場付に
おいても飲食品に生理活性を有効に付与せしめるために
必要とされるものである。In the non-invention, the N1) F value of the dietary fiber prepared from grains as described above is 50 or more, preferably 1, preferably 60.
It is desirable that the value is greater than or equal to N L31” (
Neu tral J) etergent Fiber
r) refers to cellulose, hemicellulose, and lignin (7) in foods, measurement method 1'; l: Jo
Urnal of the As5ocation
of (JofficialAgricultural
Chanists, 46. P825-829, 196
According to the method described in 3. The NU'' value of 50 or more is required in order to effectively impart physiological activity to foods and drinks even when a relatively small amount is used in foods and drinks.

本発明において、上記処理した食物繊維を飲食品に添加
使用するに当っては、食物繊維をそのままの状態、又は
水、温水、溶液等中で湿めらした状態、あるいは、水、
温水、溶液等中に分散させた状態のいずれの方法でもよ
く、目的とする飲食品に応じた状態で使用すればよい。In the present invention, when the above-mentioned treated dietary fiber is added to foods and drinks, the dietary fiber may be used as it is, or after being moistened with water, hot water, a solution, etc.
Any method of dispersing it in hot water, a solution, etc. may be used, and it may be used in a state depending on the intended food or drink.

本発明の如く、一定の処理を施した食物繊維を各種飲食
品の製造に際し、一定欺添力Ｉした場合には、生理活性
を付与することができるばかりでなく、食物繊維のもつ
物性と相甘ち、飲食品製造における作業性の改善及び飲
食品の食感を損うことなく物性改善の効果を発揮するた
め、不発明は、矢の様な広い範囲にわたる飲食品の製造
に適用することができる。As in the present invention, when dietary fiber that has been subjected to a certain treatment is subjected to a certain amount of additive force I when producing various foods and drinks, it is not only possible to impart physiological activity, but also to be compatible with the physical properties of the dietary fiber. The invention can be applied to a wide range of food and drink manufacturing, such as the Arrow, in order to improve workability in food and drink manufacturing and to improve physical properties without impairing the texture of food and drink. I can do it.

（１）本発明において便用される食物繊維は、従来の食
物憶維に１！２べ、吸水性２労政性。(1) The dietary fiber used in the present invention has a water absorption property of 1 to 2% and a water absorption property of 2% compared to conventional dietary fiber.

保水性、及び膨潤性に者しく優れ、したがりで、水中沈
呻体槓が太さいとい′）特長を有するため、こノ′シに
適量のＴ休耕、香辛料等を併用することにより健ｊ浜飲
料１食品とすることができる。It has excellent water retention and swelling properties, and has the characteristics of a thick submerged body. Beach drinks can be considered as one food product.

（２）　　本発明において使用される食物繊維は、多孔
質で吸水性、ｌ＆油性、保水性、保香性などの吸庸性に
潰れているため、床そ、豆腐、ントルト狭品、冷凍食品
、パン、パイ。(2) The dietary fiber used in the present invention is porous and has absorbent properties such as water absorption, l&oil, water retention, and aroma retention, so it can be used in foods such as bedding, tofu, torts, and frozen foods. , bread, pie.

あん菓子、カマポコ・チクヮ等の水練製品。Mizuren products such as red bean paste sweets, kamapoko, chikuwa, etc.

ハンバーグ・悶ダンゴ等の畜肉製品の製造に院加使用し
た場合には、耐老化性や水のＶこじみ防止、やわらかい
食感と耕鮮度が保持きれる等の効果がある。When used in the production of livestock meat products such as hamburgers and hamburgers, it has effects such as aging resistance, prevention of water leakage, and retention of soft texture and freshness.

（、リ　本″１走物柩維は、ポーラスで成層性が筒いこ
とがら＠不スープ、＃禾油脂、粉末エキス、粉末ｆ村、
粉禾甘味料等の製造に除し、材床化担体として有効に使
用でき且つ不発明により得しれた紛禾負品は吸湿性少な
く流動性にばみ、かつ水もしくは湯に浴がした場合、容
易に増徴分散する。(, ri Hon'1 running coffin fiber is porous and has a stratified structure, so it is porous and stratified.)
In addition to the production of powdered sweeteners, etc., the non-inventive product, which can be effectively used as a carrier material and obtained by non-invention, has low hygroscopicity and poor fluidity, and when soaked in water or hot water. , easily amplified and dispersed.

（４〕　　本食ｑ５ｉ７穢維ｄ流動注ｒ保っと共に相互
にくっつきを防止するため、キャンプ−、ドロソゲ７コ
ンフ゛１出点、粉チーズなどの製造に添加使用した場合
には固結防止の作用全発揮する。(4) In order to maintain the fluidity of main food q5i7 filtrate and to prevent them from sticking together, when added to the production of camp, drosoge 7 konfu 1, powdered cheese, etc., the anti-caking effect is completely eliminated. Demonstrate.

（５）　　本食物繊維は系から水を奪い相対的に粘度を
上げる性質をイイするため、ンース、ケチャツプ、ドレ
ッシング、マヨイ、−ズ、焼肉のタレ等の粘度ｐＡ整剤
として、又その乳化性による食感の改善に鳴動である。(5) This dietary fiber has the property of absorbing water from the system and relatively increasing the viscosity, so it can be used as a viscosity pA adjuster for sauces, ketchup, dressings, mayoy, sauces, grilled meat sauces, etc., and its emulsifying properties. The improvement in texture is remarkable.

（６）　　本食物繊維はビスケット、クツキー、うどん
、そばなどに除却使用すると生地の展延性、裁皓性、彫
刻性が良好となり作業性が改善される。(6) When this dietary fiber is used in biscuits, kutsky, udon, soba noodles, etc., the dough has good spreadability, shearability, and engraving properties, improving workability.

（７）本食物繊維はクリーム、スプレッド等のペースト
状食品の形をととのえる保形剤としても有効である。(7) This dietary fiber is also effective as a shape preservative that maintains the shape of pasty foods such as creams and spreads.

（８）　　本食物繊維はビスケット、クツキー、あ・カ
・さ、せんべい等の焼菓子に添加使用した場合には、妖
板からの剥離性の改吾、ぐずの発生が少ないなどの効果
を発揮すると共に製品にサクノとした食感を付与するこ
とができる。(8) When this dietary fiber is added to baked confectionery such as biscuits, kutsky, a-ka-sa, and rice crackers, it exhibits effects such as improved peelability from the plate and less generation of crumbs. At the same time, it is possible to impart a crisp texture to the product.

（９）　　本食物繊維はツム洋菓子など錠剤型、顆粒型
の食品に添加使用した場合　、その賦型剤として４１効
である。(9) This dietary fiber has 41 effects as an excipient when added to tablet-shaped or granule-shaped foods such as Tsum confectionery.

次に本発明に用いる食物繊維の物性２食感の牧舎及び飲
食品への生理活性付与の効果を確認するために付なった
試験結果を以下にボす。Next, the results of tests conducted to confirm the effect of the dietary fiber used in the present invention in imparting physiological activity to pastures and foods and beverages with two textures are listed below.

Ｉ　食物繊維の調製 とうもろこしのウェットミリングにより分離生産式ｆた
コーンファイバーの水分赦ｙ＜固型分１０′ｙｏ）をホ
モンブーイザーを用いて１分間処理した佐、３２メツシ
ユ顔ｉｉを用いて水洗ｒ面別し、ｌ’ｌｌｌ＋上の残成
金回収し、これを乾燥、粉末化してＮ１）Ｆ値８４．８
％の食物繊維粉末金得た（これ金対照品とする）っ 次に上記対照品の食物繊維粉末６０部を２．０％カセイ
ソーダ溶液８００部中で室温にで１６時１１１］浸漬処
理した後、遠心脱水機で脱水し、こ７’Ｌを８００部の
流水に懸濁させつつ塩酸でＰＨを４．２に調整し、つい
で、これを脱水、洗滌、乾燥した後、コーヒーミルで３
０秒処理しＮＬＪＦ値８３．２％の本発明に使用する食
物繊維粉末を得た（これを本発明品Ａとする）。次にカ
セイソーダ濃度及び浸漬処理乗件を０．０５％（１時間
沸とう処理）　、　０．１２％（５０℃で４時間処理）
。I. Preparation of dietary fiber Separation production method by wet milling of corn. Corn fibers were processed for 1 minute using a homoboosizer (moisture release y<solid content 10'yo), and then washed with water using a 32 mesh face ii. Separate and collect the remaining metal on l'llll+, dry it and powder it to N1)F value 84.8
% of dietary fiber powder was obtained (this was used as a gold control product). Next, 60 parts of the dietary fiber powder of the control product was immersed in 800 parts of a 2.0% caustic soda solution at room temperature at 16:11. , dehydrated with a centrifugal dehydrator, suspended 7'L in 800 parts of running water and adjusted the pH to 4.2 with hydrochloric acid, then dehydrated, washed and dried it, and then dried it in a coffee mill for 30 minutes.
After processing for 0 seconds, a dietary fiber powder used in the present invention having an NLJF value of 83.2% was obtained (this is referred to as product A of the present invention). Next, the caustic soda concentration and immersion treatment conditions were adjusted to 0.05% (1 hour boiling treatment) and 0.12% (4 hour treatment at 50°C).
.

０．２５％（１００℃で３０分処理）、１．０％（室温
で８時間処理）及び４先（室温で３０分間処理）に変更
した以外は上記と同様にして本発明に使用する食物繊維
粉末を得た（これをそれぞれ本発明品Ｂ〜Ｆとする１）
。The food used in the present invention was prepared in the same manner as above except that the ingredients were changed to 0.25% (processed at 100°C for 30 minutes), 1.0% (processed at room temperature for 8 hours), and 4 points (processed at room temperature for 30 minutes). Fiber powder was obtained (these are referred to as products B to F of the present invention 1)
.

■　物性試験（水中沈降体積） 物性の一例として水中沈降体積を測定した。■ Physical property test (submerged sedimentation volume) As an example of physical properties, the volume of sedimentation in water was measured.

測定法は１ｏｏｃｃのメスシリンダーに１００工の水を
入れ、これに各々の食物繊維を各５７つつ入れ、よく分
散させた後、５時間放置して測定した。結果は第１表の
通りで必った３゜第　　１　　表 上記結果から明らかなように、アルカリ処理した食物織
縮は未処理の対照品に比し、水中沈降体積が増力１して
いる。このことは、本発明品の食物樵糾、を飲）′−ト
とした場合には濃厚窓のあるイ・フタ一様となることを
示すものである。The measurement method was as follows: 100 volumes of water was placed in a 10cc measuring cylinder, 57 pieces of each type of dietary fiber was added thereto, the mixture was well dispersed, and the mixture was allowed to stand for 5 hours before being measured. The results are as shown in Table 1.Table 1 As is clear from the above results, the alkali-treated food woven shrinkage had an increase in the volume of sedimentation in water by 1 compared to the untreated control product. This shows that when the food of the present invention is used as a drink, it becomes like a lid with a thick window.

用１尖感についてのＬ能テスト ヌ・１月４カ１品と本兄例品ノ（の二輝石の負物繊維末
を２δ名のパイ・ルに食させ下記項目について好ましさ
の比較を行なった。結果は第２表の通シであった。Feed the negative fiber powder of Dipyroxene of L-Noh Testune January 4 and Honen's example product (for 1 sharp sensation) to 2δ-named Pyle and compare their favorability with respect to the following items. The results were as shown in Table 2.

第　２　衣 ２点比戦法（両側検定）の／ζめの検定光によジｎ−２
８の場合、有意水準αが５％、１％及び０．１九　に対
する限が値ばそｎぞれ２（Ｊ　、　２２２３である。よ
シ多く選ばれた回数をこれらと比較すると、すべての項
目について有意水準０．１％で本発明の万が好まれてい
るとみなされる。2nd clothes 2 point ratio strategy (both sides test) /ζth test light n-2
8, the limits for the significance level α of 5%, 1%, and 0.19 are approximately n2 (J, 2223).Comparing the number of times selected with these, we find that all It is considered that the present invention is preferred at a significance level of 0.1% for each item.

ＩＶ　　生理活性の効果仙ト認試験 生理活性Ｖ効果の一例とし、て血清コレステロール上昇
抑制幼木全みるため本発明品の食物繊維を使用し、奴遺
したクノギーを用いてラノ）７こよる試験を行なったつ （１１食物繊維 本試験に便用した食物繊維は、前記調製した不発明品Ａ
（ＮＬ）Ｆ１直８３．２％）と出発原料を小麦ふす互と
した以外は本発明品と同様にして調製したＮＩＪＦ値４
０．３九の食物繊維（比較品９である。IV Physiological activity effect test As an example of the physiological activity V effect, the dietary fiber of the present invention was used to suppress the increase in serum cholesterol. (11 Dietary Fiber The dietary fiber used in this test was the uninvented product A prepared above.
NIJF value 4 prepared in the same manner as the product of the present invention except that (NL) F1 direct 83.2%) and wheat bran were used as the starting materials.
Dietary fiber of 0.39 (comparative product 9).

（２）クツキーの調製 上記　の二種の食物繊維粉末を用いて第３衣の原料配合
によシ生地を調製し、成型したのちオーブンに入れて１
５０℃、１５分間焼成して本発明によるクツキー（試験
試料）を調製した。なお、対照試料としては、原料配合
に食物繊維粉末を添加せずに、同様にクツキーを調製し
た。(2) Preparation of kutsky Using the above two types of dietary fiber powder, prepare dough according to the raw material composition of the third batter, mold it, and then put it in the oven for 1
A kutsky (test sample) according to the invention was prepared by baking at 50° C. for 15 minutes. As a control sample, kutsky was similarly prepared without adding dietary fiber powder to the raw material mixture.

第　　３　　表 （３）動物実験 供与した飼料の配合組成（Ｎ　Ｒ’Ｓ　）は第４表の通
りである。クツキーはコーヒーミルを用いて粉砕した。Table 3 (3) The composition (NR'S) of the feed provided in the animal experiment is shown in Table 4. Kutsky was ground using a coffee grinder.

なお、表甲の対照区。In addition, the control area on the front shell.

Ｅ　験区ｏコレステロールＩＸ＋コール酸ナトリウム０
．２５％を含む飼料に対しては、添刀目する砂糖の蛍で
調整を行なった。E Test area o Cholesterol IX + Sodium cholate 0
．． For feeds containing 25%, adjustments were made with added sugar fireflies.

第　　４　　表 注９　試験区　小麦ふ−３−Ｅかし調製した食物（比収
品）繊維（、ＮＩＪＦ４０．３％　）を配合してＡ製し
たクツキー（比較状 イ？斗ンを用いたもの。Table 4 Note 9 Test group Kutsky made by A by blending food (specific yield product) fiber prepared from wheat flour-3-E (NIJF 40.3%) (comparative product using Indochina) .

試験区、コーンファイバーから調製し く不発明品）だ食物繊維（ＮＪ升Ｊ３３．２％）を配合
しで調製したクツキー（ 試１嵌試料うを用いｌ二もの。In the test plot, one sample was prepared from corn fiber (an uninvented product) and the other was prepared using dietary fiber (NJ 33.2%).

実験動物としては、坏瀘約６５〜７５１の８ｐｒａｇｕ
ｅ１）ａｗｌｙ　系ラットを用い標＄飼刺で７日間予備
飼育したのち、一群８匹づつ三群に分け、第４表に示し
た各飼料を夫々投与して８日間＠貴した。実験終了日の
翌日、安全カッターを使用して断醒、採血して血清コレ
ステロールを測定した。この測定はテタミナ−ＴＣ（協
和醗酵工業（肉）を用いる醇素方法によった。摂取コン
スチロール量ｊｌｉ投力した飼料に宮捷れるコレステロ
ール含量から計算した。失験紹果は、第５表にボす通り
でめった。As experimental animals, 8 prags with a size of about 65 to 751
e1) Awly rats were preliminarily bred for 7 days under standard feeding conditions, and then divided into 3 groups of 8 rats each, each fed with the feed shown in Table 4, and fed for 8 days. On the day after the end of the experiment, the animals were awakened using a safety cutter, blood was collected, and serum cholesterol was measured. This measurement was carried out by the fermentation method using Tetamina-TC (Kyowa Hakko Kogyo (meat)).It was calculated from the amount of ingested constyrene and the cholesterol content in the fed feed.The results of the experiments are shown in Table 5. I met a boss on the street.

」二記第５吹の如く、対照区の血清コレステロール４１
５”Ｌ／１００ｍ１に対し、試験区（本発明品９では３
２８■７１００ゴと顕著な血清コレステ＋１−ル上昇抑
制効果を示すことがわかった。−万、ＩＮ　Ｄ　Ｆが５
０％以下の食物繊維を配合して調製したクノヤーを用い
た試験区（比教品）においては、血清コレステロール上
昇３ｓ（ｊ制効果は全く認められなかった。” As per Part 5 of Chapter 2, serum cholesterol in the control group was 41.
5"L/100m1, test area (inventive product 9, 3
It was found that it had a remarkable effect of suppressing the increase in serum cholesterol +1-28.7100 g. -10,000, IN D F is 5
In the test group (Hikyo product) using Kunoya prepared with 0% or less dietary fiber, serum cholesterol increased by 3s (no effect on controlling J was observed at all).

以上の如く、本発明品により飲食品を製造した場合には
、上記試験結果のように飲食品に血清コレステロール上
昇抑制という生理油性全付与することができると同時に
飲食品の食感をイロ］ら損うことなく、その物性を改善
し、かつ飲食品製造に際する作業性をも改善することが
できる。この様な効果金有する本発明は工業上益すると
ころまことに大である。As described above, when food and drink products are manufactured using the product of the present invention, as shown in the above test results, it is possible to impart physiological oil properties to the food and drink products that suppress the increase in serum cholesterol, while at the same time improving the texture of the food and drink products. It is possible to improve its physical properties without damaging it, and also to improve the workability in producing food and drink products. The present invention having such effects is of great industrial benefit.

以下実施例をもって説明する。This will be explained below using examples.

氷り也しリ１　（飲料） １２高磯度の砂糖溶液１５０部に食物繊維（本発明品Ａ
）５部とオレンジフレーバー少量を添加混曾して飲料と
した。Hiriya Shiri 1 (Beverage) 12 150 parts of high-strength sugar solution and dietary fiber (invention product A)
) and a small amount of orange flavor were added and mixed to prepare a beverage.

得しれた飲料はイ・フタ一様の濃厚感のめるもので、の
どごしも良好でめった。The drink I obtained had a rich taste similar to that of Lee Futa, and it went down easily.

実施例２（：＆＞木／ニー；′、ン 粉末楯（グラニー糖８０部、グルコース２０部少１ｏｏ
ｉ１５　、　Ｍｊ末ツクエン１″ｖ４　部、万しンジフ
レーバー粉末４部１Ｍ色料０．５部と貸物繊維（本発明
品）３０部を均一に混合し籾×ジュースとした。Example 2 (:&>wood/knee;', N powder shield (80 parts of granny sugar, 20 parts of glucose, 1 oo
i15, 1"v4 parts of Mj powder, 4 parts of Manshinji flavor powder, 0.5 parts of 1M colorant, and 30 parts of rental fiber (product of the present invention) were uniformly mixed to prepare paddy x juice.

得られた粉本ジー−ス１５都全冷水１０（）部に溶ｍ−
ａせて飲用したとこり、進度の娘厚感があり、かつマイ
ルドな甘味、酸味をツ」シていた。又、水に溶房石せだ
除にはダマ等Ｖ発生もなく、速やかに溶けた。Dissolve 15 parts of the obtained powder in 10 parts of cold water.
When I drank it after drinking it, it had a rich taste, mild sweetness, and a hint of sourness. In addition, when the molten stone was dissolved in water, there was no formation of clumps or V, and it dissolved quickly.

実施例３　（ソバン ソバ粉（玄ソバ粉３０：強力小麦粉７０）　１００部。Example 3 (Soban Buckwheat flour (30 parts brown buckwheat flour: 70 parts strong wheat flour) 100 parts.

食塩２．５部、小麦ふすまから調製したＮＩ）Ｆ値５６
％の食物繊維１０部に水４３部を加えて練シ上げ生地と
なし、これをロールにて展延後、製麺磯にて裁断した。NI) F value prepared from 2.5 parts of table salt and wheat bran: 56
% of dietary fiber and 43 parts of water were added to make a kneaded dough, which was rolled out with a roll and then cut on a noodle mill.

練り上げられた生地は柔らかく、適度な弾性ｂＺ　＄　
ｊ）　、　　ｏ　−ラーでの伸び共付、表題機での裁断
性ともに良好であった。The kneaded dough is soft and has moderate elasticity.
j) Both the elongation on the o-roller and the cuttability on the title machine were good.

父、付られたソバを茹で上げて食したところ、未らかく
て菌切れも良好で、味覚もソバがツバつゆによくのり、
ソバとつゆの味が一体となった笑味なものであった。When my father boiled the soba that came with it and ate it, it was soft and the bacteria were well removed, and the soba tasted good with the soup.
The taste of soba and soup were combined into a delicious dish.

実施例４　（食パン） 小麦粉（強力）７０部、イースト２部、イーストフード
０．１部と蒸ｅｄ水３９部で甲種を作って２き、小麦粉
２００部１食物繊維本発明品Ｂ）１７部１食塩２部、グ
ラニー糖５部、ショートニング４都に適量の蒸溜水を加
え、混練して発酵させた後、常法にょシガヌ抜き、成型
してホイロをとったのち、ガスオーブンで焼成して食パ
ンを作った。Example 4 (Bread) Type A was made with 70 parts of wheat flour (strong), 2 parts of yeast, 0.1 part of yeast food and 39 parts of steamed water, 200 parts of wheat flour, 1 part of dietary fiber (B) 17 parts 1 Add an appropriate amount of distilled water to 2 parts of salt, 5 parts of granny sugar, and 4 parts of shortening, knead and ferment, remove the dough using the usual method, shape and remove the foil, and then bake in a gas oven. I made a loaf of bread.

食物繊維無添加のものを上記と同様にして作シ比較した
ところ、本発明による食パンは、食物繊維無添加日のも
のに比し、加水量が多いのにかかわらず、醗酵はむしろ
優れ、外観（焼色）、すだちもよく、日Ｖ、経過後もや
わらかさがよシ維持されていた。When we compared the production of bread without dietary fiber additives in the same manner as above, we found that the bread according to the present invention had better fermentation and a better appearance than bread without dietary fiber additives, despite the amount of water added. (brown color), the texture was good, and the softness was well maintained even after several days.

実施例５　（ケーシングカマボコ） 市販スリミニ００部２食塩２．５部２食物繊維（本発明
品Ｃ）５部と蒸溜水４０部の配合により、常法に従って
ケーシングカマボコヲ作った。Example 5 (Casing kamaboko) Casing kamaboko was prepared according to a conventional method by blending 00 parts of commercially available Surimini, 2.5 parts of common salt, 5 parts of dietary fiber (product C of the present invention), and 40 parts of distilled water.

次に食物繊維に代えて澱粉を用いた以外は上記と全く同
様にして食物繊維無添加のものを作シ、本発明品と比較
したところ、本発明品は無添加品に較べ歯切れ等の食感
に優れ、父、冷蔵による食感の劣化も少なかった。Next, we produced a product without dietary fiber additives in exactly the same manner as above except that starch was used instead of dietary fiber, and compared it with the product of the present invention. It has excellent texture, and there is little deterioration in texture due to refrigeration.

実施例６　（卵焼） 卵２００部、煮だし汁５５部、砂糖２０部、ｌＩ油２．
５部２食物繊維（本発明品Ａｌ２Ｏ部と化学調味料、油
を少量配合したものを用い常法によシ卵現を作った。作
った卵焼を任意の大きさに切シ、ラップで包÷冷凍Ｄｌ
＜−２ｏｃ）に保管した。次に食物繊維に代えて澱粉を
用いた以外は上記と同じ配付によシ食物繊維無添加のも
の盆作り冷凍保管した。本発明による卯焼は無象力日品
に」戎べ、色相が良好でカロチン色を呈し肌理も良好で
あった。又、凍結した二個のＵ［４焼を解凍したところ
、無麻加品はドリップが発生し１辷が、本発明品は全く
発生しなかった。このことから、本発明により保水性、
耐老化性が改善されていることがわかる。Example 6 (Omelette) 200 parts of eggs, 55 parts of boiled stock, 20 parts of sugar, 2.
5 parts 2 dietary fibers (product of the present invention, Al2O part, chemical seasoning, and a small amount of oil) were used to make egg rolls using a conventional method.Cut the egg rolls into arbitrary sizes and wrap them in plastic wrap. Packaging ÷ Frozen Dl
<-2oc). Next, the same distribution as above was performed except that starch was used instead of dietary fiber, and trays with no added dietary fiber were made and stored frozen. The Uyaki according to the present invention had a good hue, a carotene color, and a good texture. Furthermore, when two frozen pieces of U4 were thawed, the unprocessed product produced some drips, but the product of the present invention did not produce any drips. From this, the present invention provides water retention,
It can be seen that the aging resistance is improved.

実凡例７　（揚げ物材料） 小麦薄力粉７０部と食物繊維（本発明品）３０部とを均
一に混合し湯げ物用衣材とした。Example 7 (Fried food material) 70 parts of soft wheat flour and 30 parts of dietary fiber (product of the present invention) were uniformly mixed to prepare a batter for boiled food.

上記衣材に卵３Ａ個と水１６０　ｍｌを加えてバッター
とし、これを使用してサツマイモを種とし、　　１ｓｏ
ｃに加熱した天ぷら油中でサツマイモの天ぷらをつくっ
た。Add 3A eggs and 160ml of water to the above batter to make a batter, use this to seed sweet potatoes, and make 1so
Sweet potato tempura was made in tempura oil heated to c.

食物繊維無添加の衣材を使用し、上記と同様にして大ぶ
らを作り、比軟したところ、本発す」による衣材で揚げ
た場合は、食物繊維無６」玩力Ｕ（１）もので錫げた場
合に較べ、揚げ玉の発生が少く、衣への油の付着量も少
なかった。Using a coating material with no dietary fiber additives, I made large fries in the same manner as above and softened them, and when I fried them with a coating material made from "Honhatsu", I found that they were fried with no dietary fibers. Compared to the case where the batter was tinned, there were fewer fried balls and less oil was attached to the batter.

実施例８　（おかさ少 梢白モチ米１００部金水洗、水浸漬、水切シし、よく蒸
した後、これに食物繊維（本発明品Ｄ）１４部を添加し
、混練機を用いて餅生地とし、これを冷蔵（４℃）した
。Example 8 (100 parts of white sticky rice with a small amount of rice) Washed with water, soaked in water, drained and steamed thoroughly, 14 parts of dietary fiber (product D of the present invention) was added thereto, and a rice cake dough was made using a kneader. This was then refrigerated (4°C).

次いで、この餅生地を裁１ｖ「シた彼、常法に従い焙焼
しておかきを作った。本発明によシおかきを作った場合
には、食物繊維無添加の場合に較べ、餅生地の冷蔵時間
が約２０〜３０％短縮することができ、裁断性も著しく
改善された。Next, this mochi dough was cut and roasted according to the conventional method to make okaki.When making oshiokaki according to the present invention, compared to the case where no dietary fiber was added, the mochi dough was The refrigeration time could be reduced by about 20-30%, and the cutting properties were also significantly improved.

実施例９　（キャンデー） 砂ｍ　６４　部、マルトースシラツク（マルトース含量
５５％）３５部７食物繊維（本発明品Ａ）１部に少量の
香料を加え、常法によりキャンデーを作った。本発明に
よりキャンデーを作った場合には、食物繊維無添加の場
合に比し、濃縮が容易で、しかも得られるキャンデーに
適当な濁シを与え、香料がよりきいた風味良好なものが
侍られた。Example 9 (Candy) A candy was made by a conventional method by adding a small amount of fragrance to 64 parts of sand, 35 parts of maltose syrup (maltose content 55%), 7 parts of dietary fiber (product A of the present invention), and 1 part of dietary fiber (product A of the present invention). When candy is made according to the present invention, it is easier to concentrate than when no dietary fiber is added, and the resulting candy has a suitable cloudiness and has a good flavor with more flavor. Ta.

実施例１０（ジャムシ 砂糖４０部、水アメ１０部１食物轍ａ（本発明品Ｊｕｌ
）１０都に水２（ＪＯ部を那え、幇法によジ煮詰め全行
ないＢＸ４０で予め少量の水にとかした赤色天然色素少
麓、ビタミンＣ，クエン酸を夕方を加え、さらにＢＸ　
５５迄兼詰めを行ない、蕉６吉児ｒ直ｉ１工にイチコ゛
フレーバーを力日えてよく混合することによりジャム全
作った。Example 10 (Jamsi sugar 40 parts, starch syrup 10 parts 1 food rut a (invention product Jul
) Add 2 parts of water (JO part) to 10 parts, boil it all down by the method, add a little red natural pigment dissolved in a small amount of water in advance with BX40, vitamin C, and citric acid in the evening, and then add BX
The whole jam was made by mixing the jam until 55% and then adding the strawberry flavor to the 6th grader and the 1st grader.

得られたジャムは、日中での口どけが良好でスプーン切
れもよかった。The resulting jam melted well in the mouth during the day and was easy to cut with a spoon.

実施例１１（ハチミソ） 市販ハチミツ８５部に食物繊維（本発明品Ｆ）１５部を
添−川し、よく攪拌してオボロ状となしたものをふるい
ごしし、ついで、こ７シラ熱風乾燥機にて５０℃で乾燥
した。Example 11 (honey bean paste) 15 parts of dietary fiber (product F of the present invention) was added to 85 parts of commercially available honey, stirred well, and the resulting mixture was sieved and then dried with hot air. It was dried in a machine at 50°C.

倚られた固型品は、ハチミツのフレーバーを失うことす
＜、又速溶性を有していた。このことから、本発明品に
用いられる食物繊維は乾燥助剤として有効であるといえ
る。The chewed solid product did not lose its honey flavor and had rapid dissolution. From this, it can be said that the dietary fiber used in the product of the present invention is effective as a drying aid.

実施例１２（アイスクリームノ 牛乳７３ＱＣｒ：、、砂糖２３（１，ゼラｆ：ｙ７　？
　。Example 12 (ice cream milk 73QCr:, sugar 23 (1, gelatin f:y7?
.

生クリーム３ＱＱ＋！、食物繊維（本発明品Ｅ）５７の
配合で、まず容器の甲へ牛乳、砂糖及び食物繊維を入れ
、火にかけて熱全加え、沸騰寸前に下ろした。ついで、
Ｃれに予め水漬けして膨化させたゼラチンを水切りして
混入し、容器ごと冷水に浮かして冷却した後、フリーザ
ーに力・け半固型状態になった時、生クリームを加え、
均一になる址で撹拌し、再び冷凍庫に入れ冷してアイス
クリームとした。Fresh cream 3QQ+! , dietary fiber (inventive product E) 57. First, milk, sugar, and dietary fiber were put into the back of a container, heated, and brought to a boiling point. Then,
Drain the gelatin that has been soaked in water and swelled in advance and mix it in. Float the whole container in cold water to cool it, then put it in the freezer until it becomes semi-solid, then add fresh cream.
The mixture was stirred until homogeneous, then placed in the freezer again to cool and form ice cream.

実施例１３（α化穀粉） ワキシーコーンスターチ５０部と食物繊維（本発明品Ａ
）５０部とからなる懸濁液を攪拌しながら蒸気（３Ｋ９
．／ＴＩ）で加熱したダブルドンムドライヤーにてα化
し、ついでこれを粉砕してα化穀粉を作った。Example 13 (gelatinized flour) 50 parts of waxy cornstarch and dietary fiber (product A of the present invention)
) with steam (3K9) while stirring a suspension consisting of 50 parts of
．． /TI) in a double donme dryer, and then crushed to produce gelatinized flour.

本発明によυα化穀粉を作った場合には、食物繊維無添
加の場合に比し、ドラムトシイヤーからの剥離が良好で
生産性の向上が認められた。この様にして得られたα化
穀粉は洛胤、塩がま等の押菓子、豆菓子等の衣掛は菓子
用として有効に使用することができる。When the α-gelatinized flour was prepared according to the present invention, it was found that the flour was released better from the drum shear and the productivity was improved compared to the case where no dietary fiber was added. The gelatinized flour thus obtained can be effectively used for pressed confectionery such as Rakutane and salted sweets, and for coating confectionery such as bean confectionery.

叉凡例１４（チーズ） 粉床チーズ（ｉ’１Ｕ１）２３部と食物繊維（本発明品
Ｂ　）　：ｓ、５部ケよく混合し、９（）〜９５℃に保
だｆ′した熱水５０部に研加しながら筒速撹拌機で約１
分間撹拌し、これに予め６０〜７０℃に加熱したコーン
サラダ油２８部を加えて１太速で撹仔乳化妊ぞ、こ才′
シを型に詰めて冷蔵庫（４℃）で酊天Ｊじてチーズとし
／ζ。Legend 14 (Cheese) 23 parts of powdered cheese (i'1U1) and 5 parts of dietary fiber (product B of the present invention) were mixed well and heated to 50 °C in hot water kept at 9 () to 95 °C. While grinding the parts, use a cylinder speed stirrer for about 1 minute.
Stir for 1 minute, add 28 parts of corn salad oil preheated to 60-70°C, stir at high speed, and emulsify.
Pack the dough into a mold and cool it in the refrigerator (4℃) to make cheese.

本発明ｖｃよると、食物繊維無添加の場合に較べ、乳化
するだめの時間が少なくてすんだ。According to the VC of the present invention, less time is required for emulsification than when no dietary fiber is added.

実施例１５（線り辛子つ 辛子粉１０７．水２０）２食塩２．０５’、グルコース
ｂｙ、クエン酸０．０５’？　、コーンオイル５Ｆ。Example 15 (stripe mustard powder 107. water 20) 2.05' salt, glucose by, citric acid 0.05'? , Corn Oil 5F.

フ゛リルイソナオシアイ；−ト’１．０？及び食物繊維
（不発明品Ｂｊｉｏｙ＞練ジりわせて練り辛子金ｒにつ
だ。1.0? and dietary fiber (uninvented product Bjioy).

本先明より作っだ練辛子は、食ｍ　ｆ＆維無添力日品に
収べ・匁湿性、保形性に優れ、風味も良好なもり′Ｃ″
ｈ−）た。The mustard paste made by Akira Honsaki can be stored in food products without additives, has excellent momme moisture and shape retention, and has a good flavor.
h-)

Claims (1)

【特許請求の範囲】[Claims] （１）　　飲食品に生理活性を付与すると共に飲食品の
物性を改善するために、穀類の糠をアルカリ水溶液中に
て浸漬処理して得られた食物繊維を飲食品の製造におい
て添加使用することを特徴とする健康飲食品の製造法。(1) Addition and use of dietary fiber obtained by soaking grain bran in an alkaline aqueous solution in the production of foods and drinks, in order to impart physiological activity to the food and drink and improve the physical properties of the food and drink. A method for producing healthy food and drink products characterized by: