CN101454349B - Novel water-soluble polysaccharides having high stability and method of producing the same - Google Patents
Novel water-soluble polysaccharides having high stability and method of producing the same Download PDFInfo
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- CN101454349B CN101454349B CN2007800196706A CN200780019670A CN101454349B CN 101454349 B CN101454349 B CN 101454349B CN 2007800196706 A CN2007800196706 A CN 2007800196706A CN 200780019670 A CN200780019670 A CN 200780019670A CN 101454349 B CN101454349 B CN 101454349B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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Abstract
It is intended to obtain a water-soluble polysaccharide material, which has such an ability to stabilize dispersion as never observed in the existing ones, from a soybean seed material and provide an acidic milk drink having a refreshing feel without stickiness by using the water-soluble polysaccharide material thus obtained. It is found out that water-soluble polysaccharides, which are excellent in the ability to stabilize the dispersion of protein particles within the pH range around the isoelectric point, are obtained by extracting a soybean seed material (in particular,okara, i.e., bean curd refuse obtained as a by-product in processing soybeans) in the presence of a sequestering agent under neutral conditions at a high pressure and elevated pressure. Then, an acidic protein food is obtained by using the same.
Description
Technical field
The present invention relates to from the manufacture method of the water-soluble polysaccharides of soybean seeds raw material and be the novel protein granule dispersion stabilizer of effective constituent with this polyose.
Background technology
Can produce 3,810,000 tons the soybean dregs of fat every year in Japan, but be as feed more than 85%, use with low value-added state.As one of method of effectively utilizing this dregs of fat, once attempted the high various materials of extraction functionality from the dregs of fat.For example in patent documentation 1, removed grease and proteinic bean dregs are raw material from soybean, to separate, extract and obtain the water soluble soybean polysaccharide class thereby under acidic conditions, carry out high-temperature pressurizing.
Even under near the acidic conditions of this water soluble soybean polysaccharide class below the sedimentary pH4 of protein condenses, also can make the protein granule decentralized stabilization, therefore can produce the yogurt drink (patent documentation 2) of the tasty and refreshing mouthfeel that does not have so far.But the heating extraction under acidic conditions can cause sugar chain, particularly as the hydrolysis of the araban chain of neutral sugar chain, and polysaccharide is degraded.Consequently, this water-soluble polysaccharides does not demonstrate the abundant decentralized stabilization ability (patent documentation 3) of protein granule as the pH more than the pH4.2 of milk protein iso-electric point the time.
In addition, though attempted using the extraction (patent documentation 4) of the pectin of sequestrant,,, can't see the stably dispersing ability of the protein granule when pH4.5 so can cause the degraded of polysaccharide owing under the strong acidic condition below 100 ℃, carry out.And then, in patent documentation 5, use the hexa metaphosphoric acid of pH adjusted to 3～7 under acidic conditions, to obtain pectin in the temperature more than 80 ℃ as extraction agent, but the extracting solution pH after extracting is low, so can't see the abundant decentralized stabilization ability of the protein granule when pH4.5.
On the other hand, as the dispersion stabilizer of the protein granule under acidic conditions, except the water soluble soybean polysaccharide class, also use HM pectin, carboxymethyl cellulose.As the stablizer of yogurt drink, when using HM pectin, carboxymethyl cellulose, it is high and the beverage of the heavy taste of pasty state sense is arranged just to become viscosity, is different from the light taste of low viscous uniqueness (patent documentation 3) that uses the generation of water soluble soybean polysaccharide time-like.
Patent documentation 1: No. 2688549 communique of Japan's special permission
Patent documentation 2: No. 3280768 communique of Japan's special permission
Patent documentation 3: the spy opens flat 11-332476 communique
Patent documentation 4: the spy opens clear 60-108402 communique
Patent documentation 5: the spy opens flat 6-256402 communique
Summary of the invention
The invention provides water-soluble polysaccharides and the manufacture method thereof extracted from the soybean seeds raw material, its purpose is to provide a kind of use gained water-soluble polysaccharides as the protein granule dispersion stabilizer, there is not the happy yogurt drink of pasty state sense and mouthfeel, and then provide a kind of can not stabilization with in the past water soluble soybean polysaccharide class, carry out the stabilization of protein granule, the yogurt drink that low viscosity and mouthfeel are happy as near the pH4.2 its iso-electric point～5.2.
The inventor etc. attentively study repeatedly to above-mentioned problem, found that in the presence of sequestrant, carrying out high-temperature pressurizing from the bean dregs as the processing byproduct of soybean seeds raw material under neutrallty condition extracts, obtain having the water-soluble polysaccharides of the character that can make excellent ground of protein granule stably dispersing thus, thereby finished the present invention near the pH its iso-electric point.
That is, the present invention relates to following content:
(1) a kind of manufacture method of water-soluble polysaccharides is characterized in that, in the presence of sequestrant, is surpassing under 100 ℃ the high temperature, and is being that mode more than 5.5 is extracted from the raw material that derives from soybean seeds with the pH that extracts the back extracting solution.
(2) according to the manufacture method of (1) described water-soluble polysaccharides, it is characterized in that employed sequestrant does not comprise polynary phosphoric acid class.
(3) according to the manufacture method of (1) described water-soluble polysaccharides, it is characterized in that the raw material that derives from soybean seeds is the soybean bean dregs.
(4) according to the manufacture method of (1) described water-soluble polysaccharides, it is characterized in that, remove albumen after the extraction and handle.
(5) a kind of water-soluble polysaccharides is characterized in that, is to utilize the described method in (1)～(4) to make.
(6) a kind of protein granule dispersion stabilizer is characterized in that, is effective constituent with (5) described water-soluble polysaccharides.
(7) a kind of acidic protein food is characterized in that, uses (6) described dispersion stabilizer.
According to the present invention, near the pH that can be provided in the past can not the isoelectric points of proteins of stabilization makes the protein granule decentralized stabilization, the yogurt drink that low viscosity and mouthfeel are happy.In addition, the yogurt drink of the pH scope that milk-acid bacteria can breed can be produced on, the yogurt drink of the adding fermented-milk of viable bacteria type can be realized.
Embodiment
Below, specifically describe the present invention.Soybean seeds raw material among the present invention can use whole soybean, take off the raw material of various forms such as plumular axis soybean, soyflour, but preferred oil content is the soybean degreasing slag (meal) of the following % of 5 weight, the bean dregs after protein is the following % of 30 weight in solids component the extraction soya-bean milk in solids component.When making soybean protein isolate, obtain as by product, oil content is that the following % of 5 weight, protein are the foodstuff fibre content height of the soybean bean dregs behind the degreasing deproteinization of the following % of 40 weight in solids component in solids component, is most preferred as the manufacturing raw material of water-soluble polysaccharides of the present invention.
The manufacture method of water-soluble polysaccharides of the present invention below is shown.Adding entry in raw material, in the presence of sequestrant, is to carry out high temperature extraction in the temperature province that surpasses 100 ℃ under the condition more than 5.5 at the extracting solution pH after the extraction.After the extraction, carry out solid-liquid separation, obtain supernatant liquor.Can be with the supernatant liquor convection drying of gained, but preferably according to sequential combination is removed the albumen processing arbitrarily, desalting treatment waits and purifies.In addition, for the methyl ester of the galacturonic acid after the methyl-esterified is decomposed, can also utilize known method to carry out demethoxylation and handle.
As extraction conditions of the present invention, before extracting, heating adjusts the pH of raw material after adding water, and the pH that carries out cooled extracting solution after feasible heating is extracted is more than 5.5, and preferred pH is 5.5～9.The pH of extracting solution extract to exist near near the tendency the pH5 through heating, but according to the difference of extraction conditions and difference so confirm under several conditions in advance that preferably pH moves, decides and extract preceding pH.Extract pH and cross glycocalix hydrolysis when low, and the disengaging that polysaccharide takes place when too high is decomposed and also when using high pH to extract operation danger might increase.
Being extracted in above under 100 ℃ the temperature of water-soluble polysaccharides of the present invention carried out, preferably more than 105 ℃, more preferably more than 115 ℃.In addition, extract not special setting of the upper limit of temperature, but preferably carrying out below 130 ℃, more preferably below 125 ℃.When the temperature below 100 ℃ is extracted, there is the significantly reduced tendency of yield, and when under surpassing 130 ℃ temperature, carrying out, causes the lower molecular weightization that polysaccharide hydrolysis causes easily, can not demonstrate sufficient decentralized stabilization ability sometimes.Extraction time is not particularly limited, but 10 minutes was suitable by 180 minutes.And the heating that surpasses 100 ℃ usually must depress, carry out in the pressurizing vessel adding.
When using water-soluble polysaccharides of the present invention as stablizer, because water-soluble polysaccharides and iso-electric point are neighbouring or the protein interaction of the pH environment that iso-electric point is above, thereby preferred water-soluble polysaccharides of the present invention contains and electronegative is extracted out sugaredly, so the present invention must use sequestrant when extracting.Kind as the sequestrant that uses among the present invention, operable and sequestrant that have than strong metal ion chelating power at neutral region suits in food, the for example polynary phosphoric acid and its esters of hexa metaphosphoric acid, polyphosphoric acid, phytinic acid institute example, owing to have sufficient metal ion-chelant power, so can use in the present invention.But these polynary phosphoric acid classes residue in the synthetic polyose easily, diminish the function of charged sugar sometimes, so the preferably sequestrant that just can remove from water-soluble polysaccharides with easy purification process, for example free phosphoric acid or its esters; Perhaps organic acid such as citric acid, tartrate etc. or its esters.Wherein, be the angle of the stability of yogurt drink, most preferably trisodium citrate from major function as this water-soluble polysaccharides.
Concentration as sequestrant is not particularly limited, but is raw material with dry bean dregs for example, and making solids component when extracting is 8% when above, and the concentration of preferred sequestrant is more than the 10mM (mol) and below 100mM, more preferably 30mM～70mM.The concentration of sequestrant is crossed when hanging down, and the extraction efficiency of water-soluble polysaccharides reduces, and is related to the increase of ash content, gross protein value when too high, the dispersion stabilization variation of protein granule.There are proportionlity usually in the solids component of raw material and employed sequestrant addition, and being necessary increases and sequestrant concentration is increased along with the raw material solid composition.For example, if solids component is 4%, then 5mM～50mM is a preferred range.
Also have by extracting under neutrallty condition, amounts of protein is with the situation of water-soluble polysaccharides stripping.Because the protein that is mingled with produces bad influence to yogurt drink, so preferably remove.As the proteinic method of removing, can enumerate adjustment pH and make protein condenses, the method for utilizing separation methods such as press filtration separation, centrifugation, filtration, membrane sepn to remove; The method of using proteolytic enzyme arbitrarily to decompose; Use gac, resin to adsorb the method for purification of removing.When making protein condenses, pH is adjusted near the pH4.5 as the soy-protein iso-electric point, preferably pH is adjusted to 3.5～4.5, sedimentary protein separation is removed by adjusting pH.Acid when adjusting pH is not particularly limited, and can use acid arbitrarily, can enumerate mineral acids such as hydrochloric acid, sulfuric acid, phosphoric acid; Perhaps organic acids such as acetate, citric acid, lactic acid.Preferred use a kind of in them or two or more combinations are removed deproteinize.
In the formation sugar of the water-soluble polysaccharides that extracts, exist sometimes by the galacturonic acid of methyl-esterified, but, can improve the dispersion stabilization of protein granule by it is carried out degreasing.As the demethoxylation treatment process of removing methyl ester, can use acid, alkali or enzyme, still, preferably use acid or alkali from the angle of simplicity, cost, from the angle of efficient, most preferably use alkali.As the opportunity of handling, preferably also carrying out under the liquid state of solid-liquid separation after the extraction.The pH of the liquid after utilizing alkali with solid-liquid separation adjusts to 9～14, preferably adjusts to 11～13.The efficient of the high more demethylation of pH is high more, but because solution can be painted, suitably adjusts pH so must wait according to the pol of solution.Used alkali can use alkali arbitrarily, for example can enumerate: sodium hydroxide, potassium hydroxide, calcium hydroxide, ammonia etc.After adjusting pH, solution is heated to more than the room temperature, preferably is heated to more than 40 ℃.Be not particularly limited heat-up time, but in order to suppress the disengaging decomposition of polysaccharide, preferred 10 minutes～3 hours.
As the method for desalination purification processes, can example have used methyl alcohol, ethanol, Virahol, acetone isopolarity organic solvent the precipitator method, electrodialysis process, ion exchange resin or hydrophobic resin, used the membrane sepn of UF film etc.Preferred use a kind of in these methods or two or more methods is used in combination.The method of pulverizing behind freeze-drying, spraying drying, heat drying etc. by the water-soluble polysaccharides solution that will so purify can obtain the water-soluble polysaccharides of powder.
To obtain water-soluble polysaccharides gel-filtration HPLC (TSKgel-G-5000 PWXL with aforesaid method; TOHSO) it is tens thousand of to millions of analyzing the molecular-weight average obtain, preferably 50,000 to 2,000,000.The molecular-weight average of this water-soluble polysaccharides is to be that reference material is measured the value obtain with reference material pulullan polysaccharide (clear and electrician's (strain)).
Acidic protein food among the present invention is to contain from vegeto-animal proteinic acidic food, comprises following material: used the proteinic beverages of of animal or plant nature such as milk, soya-bean milk; In above-mentioned beverage, add organic acids such as fruit juice or citric acid, lactic acid or be the acid protein beverage that the mineral acid of representative obtains with phosphoric acid; In the frozen dessert of adding milk-contents such as ice-creams, add acid frozen desserts such as acid ice-creams that fruit juice etc. obtains, frozen yoghurt; Acidic dessert that has added fruit juice etc. and obtain in the dessert isogel helping digestion product of pudding, Bavaria local flavor and coffee drinks, acidic cream, sour milk, lactobacillus drink (comprising sterilization type, viable bacteria type), fermented-milk, Kai Feier (kefir) etc. have the tart egg-white food.In addition, of animal or plant nature protein is meant and has used with milk, the Goat Milk beastly breast as representative, soya-bean milk; And then the skimming milk that they are processed, whole milk powder, skim-milk, whey powder, powder soya-bean milk, sugaring breast, condensed milk, concentrate breast; Strengthen mineral substance, VITAMIN etc. such as calcium and modified milk and the food of fermented-milk.
Water-soluble polysaccharides of the present invention is especially brought into play function to the stabilization of acid protein beverage.Even also can make the protein granule decentralized stabilization near pH can not stabilization with in the past water soluble soybean polysaccharide class, the isoelectric points of proteins.The protein of this moment is milk-protein preferably.For the acid protein beverage of the pH having iso-electric point near, can produce the lactobacillus drink of the viable bacteria type that uses fermented-milk.
In protein concn is acidic food below 10%, by adding 0.05～2.0% water-soluble polysaccharides of the present invention, more preferably 0.1～1.0%, further preferred 0.2～0.5%, make that when being the center protein granule shows good dispersion stabilization with near the pH scope the isoelectric points of proteins.For example, for milk-protein, can modulate the egg-white food about pH4.2～5.2, in pH4.4～4.8th, effectively, effective especially in pH4.6～4.8.
With water-soluble polysaccharide of the present invention is the dispersion stabilizer of effective constituent, as required in order to improve the mouthfeel of acidic protein food, so can be also with various colloids and protein and its resolvent.As they and use thing, can example for example: polyoses such as agar, carrageenin, farceran (Off ア-セ ラ Application), guar gum, Viscogum BE, tamarind seed polysaccharide class, tara gum, gum arabic, tragacanth gum, POLY-karaya, pectin, xanthan gum, pulullan polysaccharide, gelling gum, in addition to these, can also the example gelatin etc. protein.
Embodiment
Below put down in writing embodiment, but technological thought of the present invention is not limited by these illustrations.Need to prove that the % in the example just means weight basis if no special instructions.
(Production Example 1)
The manufacture method of zero water-soluble polysaccharides (A)
With the dry bean dregs as the by product generation when making soybean protein isolate is raw material, adds water and makes that solids component is 8%, and it is 50mM that the adding trisodium citrate makes its ultimate density, extracts 90 minutes 120 ℃ of heating.The pH of the extracting solution after the extraction is 6.16.Carry out centrifugation (8000rpm, 30 minutes) afterwards and obtain supernatant liquor.Handle for supernatant liquor being carried out demethoxylation, use sodium hydroxide solution that pH is adjusted to 12.5, in 60 ℃ hot water bath, stirred 1 hour.With hydrochloric acid the pH of gained solution is adjusted to 4.0, make protein condenses.Remove precipitation through centrifugation (8000rpm, 30 minutes), thereby supernatant liquor is obtained as polyose solution.Make the polyose solution precipitation with 60 weight % aqueous ethanols, purify,, thereby obtain water soluble soybean polysaccharide class A the precipitation freeze-drying of gained according to the order of the aqueous ethanol solution of 80 weight %, 90 weight %.
(Production Example 2)
The manufacture method of zero water-soluble polysaccharides (B)
To carry out isolating water soluble soybean polysaccharide class A under the condition of pH different not adjusting with extracting the back, extract and separate after the back uses hydrochloric acid that pH is adjusted to 4.0, similarly obtain water-soluble polysaccharides B with water soluble soybean polysaccharide class A thus.In addition, the pH of the extracting solution after the extraction is 6.18.
(relatively Production Example 1)
The manufacture method of zero water-soluble polysaccharides (C)
Except using hydrochloric acid that pH is adjusted to 4.5, do not add sequestrant ground extracts as raw material, before extraction with the dry bean dregs that use in Production Example 1, all the other are according to obtaining water soluble soybean polysaccharide class C with the same order of water soluble soybean polysaccharide class A.In addition, the pH of the extracting solution after the extraction is 4.64.
(relatively Production Example 2)
The manufacture method of zero water-soluble polysaccharides (D)
Except using sodium hydroxide that pH is adjusted to 7.0, do not add sequestrant ground extracts as raw material, before extraction with the dry bean dregs that use in Production Example 1, all the other are according to obtaining water soluble soybean polysaccharide class D with the same order of water soluble soybean polysaccharide class A.In addition, the pH of the extracting solution after the extraction is 5.92.
(relatively Production Example 3)
The manufacture method of zero water-soluble polysaccharides (E)
Except with the dry bean dregs that in Production Example 1, use as raw material, with the Sodium hexametaphosphate 99 of ultimate density 2% as sequestrant, before extraction, pH is adjusted to 6.3, all the other are according to obtaining water soluble soybean polysaccharide class E with the same order of water soluble soybean polysaccharide class A.In addition, the pH after the extraction is 5.20.
(Production Example 3)
The manufacture method of zero water-soluble polysaccharides (F)
Except with the dry bean dregs that in Production Example 1, use as raw material, with the Sodium hexametaphosphate 99 of ultimate density 2% as sequestrant, before extraction, pH is adjusted to 9.0, all the other are according to obtaining water soluble soybean polysaccharide class E with the same order of water soluble soybean polysaccharide class A.In addition, the pH after the extraction is 7.24.
As the compositional analysis method of these polyoses, total reducing sugar is quantitative with the phenol sulfuric acid process, starch iodamylum standard measure, reducing sugar Somogyi-Nelson standard measure, uronic acid Blumenkrantz standard measure, crude protein Kjeldahl determination standard measure.In addition, yield is the value that the solids component of ethanol sedimentation is represented with weight % respectively with respect to the raw material solid components in proportions.The compositional analysis value below is shown.
The composition of each water soluble soybean polysaccharide class of zero table 1
Do not add sequestrant during extraction, the yield of the water soluble soybean polysaccharide class C that extracts under acidic conditions is low slightly, and the yield of the water soluble soybean polysaccharide class D that extracts under neutrallty condition is low.In addition, reduce the water soluble soybean polysaccharide class B after pH removes the albumen processing after the extraction immediately, the crude protein quality is lower than water soluble soybean polysaccharide class A, removes albumen highly-efficient treatment ground as can be known and carries out.Water soluble soybean polysaccharide class B compares with water soluble soybean polysaccharide class A, and the precipitation the when pH4.0 after the alkali demethoxylation is handled separates is also few, can be than the load of lowland inhibition to separating machine.In addition, use water soluble soybean polysaccharide class E after Sodium hexametaphosphate 99 extracts and the ash oontent height of F, as can be known Sodium hexametaphosphate 99 remove insufficient.
(Production Example 4)
PH after zero extraction relatively
Adjust to 5.0,6.5,12.0 except using hydrochloric acid and sodium hydroxide will extract preceding pH, all the other are according to obtaining water soluble soybean polysaccharide class G, H, I with the same order of water soluble soybean polysaccharide class A.The pH of the extracting solution after water soluble soybean polysaccharide class G, H, I extract is respectively 4.99,6.02,6.96.
(Production Example 5)
Zero extracts the comparison of temperature
Except the extraction temperature in the modulation of water soluble soybean polysaccharide class A is made as 80 ℃, 95 ℃, 110 ℃, 130 ℃, all the other are according to obtaining water soluble soybean polysaccharide class J, K, L, M with the same order of water soluble soybean polysaccharide class A.The compositional analysis value below is shown.
The composition of each water soluble soybean polysaccharide class of zero table 2
The yield of water soluble soybean polysaccharide class J, the K that extracts in the temperature below 95 ℃ is very low, and ash content contained in the polyose of gained is also very many.Therefore, when carrying out the extraction of water soluble soybean polysaccharide class, must make temperature surpass 100 ℃.In addition, aspect yield, becoming very high more than 120 ℃.
(embodiment 1)
The modulation of zero fermented-milk
Skim-milk (four leaf dairy industry (strain) society systems) is modulated into the solution of 21 weight %, while stirring at 95 ℃ of heat-sterilizations.After the cooling, inoculate commercially available natural yogurt, fermenting in 40 ℃ thermostatted reaches 5.0 up to pH.With homogenizer (150kgf) the sour milk grumeleuse of fermentation is broken into pieces, homogenized.
The modulation of zero yogurt drink
With each aqueous solution of Production Example 1～3, water soluble soybean polysaccharide class A～F of relatively making in the Production Example 1～3, water, castor sugar solution, fermented-milk according to the prescription of table 3 after mixing under the ice-water bath condition, adjust to pH arbitrarily on ice with 50 weight % citric acid solutions.Deployed solution is homogenized with homogenizer (150kgf).With airtight in its immigration vial, heat-sterilization is 20 minutes in 80 ℃ hot water bath.
The stability of zero yogurt drink
As the evaluation method of the stability of yogurt drink, use these three kinds of viscosity, deposition rate, particle diameter.
Viscosity: (rotor No.1,60rpm 1min) measures with BM type viscometer
Deposition rate: (2000rpm 20min), gets yogurt drink 20g and carries out centrifugation in centrifugal precipition tube, measure and removed the precipitation weight after the supernatant liquor to use Japanese homemade whizzer.Deposition rate calculates by following formula.
Deposition rate (%)=(weight of precipitate)/(the yogurt drink weight of being got) * 100
Particle diameter: measure with laser particle size distribution meter (SHIMADZU:SALD-2000)
Viscosity is measured after yogurt drink prepares immediately, and deposition rate, particle diameter are measured in modulation next day.In addition, have or not cohesion according to visual after judging heat-sterilization.As the yogurt estimation of stability, with below the particle diameter 1 μ m and the note of deposition rate below 1% do zero, with below the particle diameter 1 μ m but the note of deposition rate 1% or more made Δ, with the work of the note more than the particle diameter 1 μ m *.
Zero table 3 yogurt drink prescription
The stability of zero table 4 yogurt drink
The stability order of yogurt drink is water soluble soybean polysaccharide class B, A, F, C, D, E.Even the yogurt drink stored refrigerated of using water soluble soybean polysaccharide class B or A making is also being kept stability after 1 week.In addition, the stability of using the yogurt drink that water soluble soybean polysaccharide class F makes slightly a little less than, there is the more weak tendency of stability in the yogurt drink that uses water soluble soybean polysaccharide class C to make.The viscosity height of the yogurt drink that use water soluble soybean polysaccharide class D or E make can be seen proteinic coagulative precipitation, does not have the decentralized stabilization ability.The pH of E when extracting solution extracts end is low, and there are not sequestrant in C and D when extracting, and this is considered to obtain the reason of yogurt drink stability.
(embodiment 2)
For synthetic water soluble soybean polysaccharide class G, H, I in Production Example 4, estimate yogurt stability similarly to Example 1.In addition, use skim-milk (four leaf dairy industry (strain) society systems) solution to replace fermented-milk, it is as shown in table 5 to fill a prescription.
Zero table 5 yogurt drink prescription
The stability of zero table 6 yogurt drink
Compare with the yogurt drink of making of fermented-milk, in skim-milk solution, add organic acid and the cohesion of the milk protein of synthetic yogurt drink is few, have the tendency that is difficult to see the stablizer effect.Even like this, according to table 6, polysaccharide hydrolysis takes place near the water soluble soybean polysaccharide class G that the pH of the extracting solution after the extraction reaches 5.0, judges the tendency of the bad stability that yogurt drink is arranged.Though near the water soluble soybean polysaccharide class I of the yogurt drink of the pH of the extracting solution after the extraction 7 has kept stability, extract preceding pH and become 12, judge owing to using high pH, so the danger of extracting when operating may increase.
(embodiment 3)
The stability of zero yogurt drink
For synthetic water soluble soybean polysaccharide class L, M in the water soluble soybean polysaccharide class A that forms of modulation and the Production Example 4 in the Production Example 1, estimate yogurt stability similarly to Example 1.Estimate to use fermented lactate-containing solution, carry out according to the prescription of table 3.
The stability of zero table 7 yogurt drink
Surpassing water soluble soybean polysaccharide class A, L, the M that obtains under 100 ℃ the temperature, when pH4.6, all show deposition rate, the excellent protein particle dispersion stabilization that particle diameter is little, water soluble soybean polysaccharide class A is especially stable.In addition, all be the low desirable mouth feel of viscosity.L demonstrates the stability that is only second to A, but thinks that from the viewpoint of yield practicality is low.
Utilizability on the industry
According to the present invention, can be provided in the past can't the isoelectric points of proteins of stabilization near pH4.2～5.2 can make the protein granule stabilization, the yogurt drink that low viscosity and mouthfeel are happy.In addition, the yogurt drink of the pH scope that milk-acid bacteria can breed can be produced on, the yogurt drink of the adding fermented-milk of viable bacteria type can be obtained.
Claims (5)
1. the manufacture method of a water-soluble polysaccharides, it is characterized in that, in the presence of as the citric acid of sequestrant or its salt, surpassing under 100 ℃ the high temperature, and be that mode more than 5.5 is extracted from the raw material that derives from soybean seeds with the pH that extracts the back extracting solution.
2. the manufacture method of water-soluble polysaccharides according to claim 1 is characterized in that, the raw material that derives from soybean seeds is the soybean bean dregs.
3. the manufacture method of water-soluble polysaccharides according to claim 1 is characterized in that, removes albumen after the extraction and handles.
4. a protein granule dispersion stabilizer is characterized in that, is effective constituent with the water-soluble polysaccharides that utilizes each described method manufacturing in the claim 1～3.
5. an acidic protein food is characterized in that, uses the described dispersion stabilizer of claim 4.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006149248 | 2006-05-30 | ||
| JP149248/2006 | 2006-05-30 | ||
| PCT/JP2007/060808 WO2007139057A1 (en) | 2006-05-30 | 2007-05-28 | Novel water-soluble polysaccharides having high stability and method of producing the same |
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| CN101454349A CN101454349A (en) | 2009-06-10 |
| CN101454349B true CN101454349B (en) | 2011-12-21 |
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| JP (1) | JP5321059B2 (en) |
| CN (1) | CN101454349B (en) |
| WO (1) | WO2007139057A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101445567B (en) * | 2008-12-19 | 2012-04-25 | 山东理工大学 | Method for extracting platycodon polysaccharides with pressurized hot water |
| CN103890011B (en) * | 2011-10-20 | 2016-05-11 | 不二制油株式会社 | Soluble soybean polysaccharide class and manufacture method thereof |
| CN103859051B (en) * | 2013-09-29 | 2016-01-20 | 浙江工业大学 | A kind of fruit juice soymilk and preparation method thereof |
| CN103772524A (en) * | 2014-01-21 | 2014-05-07 | 江南大学 | Preparation method of water soluble soybean polysaccharide for improving capacity of stabilizing lactoprotein particles |
| WO2016031859A1 (en) * | 2014-08-28 | 2016-03-03 | 不二製油グループ本社株式会社 | Method for producing water-soluble pea polysaccharide |
| CN114404321B (en) * | 2022-01-29 | 2024-01-02 | 广州栋方生物科技股份有限公司 | Bletilla striata polysaccharide stable solution system and preparation method and application thereof |
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| CN1076700A (en) * | 1992-03-23 | 1993-09-29 | 不二制油株式会社 | water-soluble polysaccharide and preparation method thereof |
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| JPS60108402A (en) * | 1983-11-16 | 1985-06-13 | Hikaru Konishi | Efficient manufacture of pectin from vegetable material |
| JPS60146828A (en) * | 1983-12-30 | 1985-08-02 | Showa Sangyo Kk | Inhibitor for rise in cholesterol and health food containing said inhibitor |
| JPH0314802A (en) * | 1989-06-13 | 1991-01-23 | Kyushu Biseibutsu Kenkyusho:Kk | Method and apparatus for extracting hemicellulose from okara |
| JP2834345B2 (en) * | 1991-07-02 | 1998-12-09 | 三栄源エフ・エフ・アイ株式会社 | Acidic protein foods |
| JP3213648B2 (en) * | 1993-03-03 | 2001-10-02 | 日本たばこ産業株式会社 | Method for producing water-soluble polysaccharide |
| JPH11240902A (en) * | 1998-02-25 | 1999-09-07 | Fuji Oil Co Ltd | Production of water soluble hemicellulose |
| JP4106731B2 (en) * | 1998-03-30 | 2008-06-25 | 不二製油株式会社 | Water-soluble soybean polysaccharide and method for producing and using the same |
| JP2002030102A (en) * | 2000-07-19 | 2002-01-31 | Eizo Hoshino | Process for producing high-purity pectic substance from leguminous plant |
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- 2007-05-28 CN CN2007800196706A patent/CN101454349B/en not_active Expired - Fee Related
- 2007-05-28 WO PCT/JP2007/060808 patent/WO2007139057A1/en active Application Filing
- 2007-05-28 JP JP2008517923A patent/JP5321059B2/en not_active Expired - Fee Related
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| EP0521707A1 (en) * | 1991-07-02 | 1993-01-07 | San-Ei Chemical Industries, Ltd. | Food additive comprising water soluble hemicellulose |
| US5342641A (en) * | 1991-07-02 | 1994-08-30 | Fuji Oil Co., Ltd. | Food additive comprising water-soluble hemicellulose |
| CN1076700A (en) * | 1992-03-23 | 1993-09-29 | 不二制油株式会社 | water-soluble polysaccharide and preparation method thereof |
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Also Published As
| Publication number | Publication date |
|---|---|
| WO2007139057A1 (en) | 2007-12-06 |
| JP5321059B2 (en) | 2013-10-23 |
| CN101454349A (en) | 2009-06-10 |
| JPWO2007139057A1 (en) | 2009-10-15 |
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